8 Desserts in 1 Pan (Gluten-Free + Dairy Free) - It's Raining Flour Episode 156
8 Desserts in 1 Pan - 8 Desserts in 1 Sheet Tray (Gluten-Free + Dairy Free)
Written Recipe:
Sweet Loren’s Cookies:
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This “8 Desserts in 1 Pan” is epic! I used my all-time favorite Sweet Loren’s Gluten-Free Chocolate Chunk Cookies to create this over-the-top dessert inspired by Tasty’s “8 Desserts in 1 Sheet Tray” video.
Thank you Sweet Loren’s for sponsoring this post!
Inspired by:
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Camera Equipment:
My Favorite Camera! Great autofocus! Canon 80D (without lens):
My Basic Kit Lens:
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Azden Pro XD Lav Mic System:
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Thanks a ton for watching! See you next time!
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Amaretto Cheesecake Loren - Kitchen Cat
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★ Kitchen Cat ★ Amaretto Cheesecake Loren Recipe.
A recipe from the KC Desserts collection.
For this recipe you will need:
✰ ✰ ✰ ✰ ✰ INGREDIENTS ✰ ✰ ✰ ✰ ✰
1/2 c : Sugar
1/3 c : Amaretto Liquor
1/2 : Stick Butter, Melted
1 ts : Vanilla
8 oz : Cream Cheese
4 : Eggs, Lightly Beaten
1 : 1/2 c Graham Cracker Crushed
1/4 ts : Salt
15 oz : Ricotta Cheese
Πανεύκολη Κις Λορέν (Quiche Lorraine) | Dimitriοs Makriniotis
Tο πρώτο μου βιβλίο με τίτλο “ΚΕΪΚ” κυκλοφόρησε!
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Υλικά για την τάρτα
-300 γρ. αλεύρι για όλες τις χρήσεις
-200 γρ. βούτυρο αγελάδος LURPAK
-50 ml νερό
-5 γρ. αλάτι
Υλικά για την γέμιση
-200 ml κρέμα γάλακτος ARLA
-200 γρ μοτσαρέλα ARLA
-200 γρ. μιξ τυριών Pasta Gratinar ARLA
-100 γρ. ζαμπόν γαλοπούλας
-4 μεσαία αυγά
-Αλάτι
-Πιπέρι
Εκτέλεση για την τάρτα
Στον κάδο του μίξερ, με το φτερό, χτυπάμε σε μέτρια προς δυνατή ταχύτητα το βούτυρο παγωμένο, μαζί με το αλεύρι και το αλάτι, μέχρι το μείγμα μας να δείχνει σαν άμμος.
Αμέσως μετά, προσθέτουμε σιγά σιγά, σε 2-3 δόσεις, το νερό, ανακατεύοντας κάθε φορά μέχρι να γίνει ένα ζυμάρι.
Στη συνέχεια, αδειάζουμε το ζυμάρι μας μέσα στη ταρτιέρα και με τα χέρια μας το απλώνουμε ομοιόμορφα παντού.
Εκτέλεση για την γέμιση
Σε ένα μπολ, βάζουμε την κρέμα γάλακτος, τα αυγά, το αλάτι και το πιπέρι και ανακατεύουμε με ένα σύρμα χειρός, μέχρι να ομογενοποιηθούν.
Αμέσως μετά, απλώνουμε μέσα στην τάρτα μας τα τυριά ομοιόμορφα παντού, βάζουμε από πάνω την γαλοπούλα που έχουμε κόψει σε κομμάτια και τέλος το μείγμα της κρέμας με τα αυγά, φροντίζοντας να πάει παντού.
Ψήνουμε σε προθερμασμένο φούρνο στην μεσαία σχάρα, στους 180 βαθμούς, στον αέρα, για περίπου 30-35 λεπτά.
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Smooth and Creamy Leche Flan Tarts |Loren’s Kitchen
Smooth and Creamy Leche Flan Tarts
#lecheflan #dessert #creamy#smooth
This Leche Flan Tarts is creamy and rich made from egg yolks and milk. Learn the secret to making a very smooth and silky leche flan tarts you could ever make.
Learn the secret to a perfectly smooth and creamy Leche Flan Tarts.Get the recipe now for the ultimate dessert for any special events and occasions.
Course: Dessert
Cuisine; Asian,Filipino
Key Word : leche flans tarts,spanish flan Servings: 30 pcs.
Calories: 81kcal
Author: Lorenyl of Loren’s Kitchen
Ingredients
* 12 egg yolks
* 1 can (12 oz) evaporated or fresh milk - or fresh milk
* 1 can condense milk
* 3 Tbsp Baileys
* Dayap or Lemon zest
* Pinch of salt
* Simple crust
Simple Crust
* 1 1/3 c. sifted flour
* 1/2 tsp. Sugar
* 10 tbsp of butter
* Lemon zest
* 1 egg
* 3 tbsp of water
INSTRUCTIONS
1. In a large mixing bowl, combine the flour and sugar .Cut in the butter with two butter,egg lemon zest until the mixture is course.
2. Sprinkle with water, a tablespoon or less at a time and toss lightly with fork. It is very important not to add too much water, or your dough will be tough. Add just enough water to reach the consistency of a firm ball.
3. If you are making a double crust, divide the dough in half before proceeding.
4. Press the dough into a flat circle and smooth the edges with your hands. On a lightly floured surface roll the dough into a circle 1/8 in. thick and 3-4 inches wider in diameter than your pie plate (1.5-2 inches overhang on all sides of the pie plate).
5. Using a spatula, carefully release the edges of the crust from the table or pastry mat.
6. Transfer your crust to your tarts cups by folding it in half, so it is less prone to tearing.
7. Once you have it positioned it right in the pie plate, unfold the crust and press it into the plate gently, so it hugs the pie plate.
8. With a butter knife, go around the edges of the crust, to trim off any excess beyond an inch overhang. Fold the crust that overhangs the tarts cups under and pinch the edges.
Leche Flan Tarts Procedure:
* Place the egg yolks in a bowl, and slowly beat them with a fork or whisk. Try not to beat too fast and create a lot of bubbles. Gradually add the milk and condensed milk while continuously stirring. Lastly, add the Baileys and zest of key lime or lemon and stir a couple of times more until all is well blended. Sieve the mixture with a strainer to remove undissolved bits.
* Pour the mixture into Tarts cups .Tap the tarts cups several times on a flat surface to get rid of trapped bubbles. Place the Leche Plan cups in the oven at 160°C/320°F for about 30 minutes or until an inserted toothpick comes out clean. Do not overcook or the will start to create tiny holes.
* Let them cool down.When ready to serve, you can put some fruits toppings and glaze it with apricot glaze.
Secrets of the Classic Italian Tiramisu Revealed! The Most Authentic Tiramisu Recipe EVER!
So, you know that famous Italian dessert called tiramisu? I just found the most authentic, historic recipe for making tiramisu, the most famous Italian dessert. I'm talking about the most classic, authentic recipe for it, handed down from my Italian grandma herself.
This recipe uses all the traditional ingredients like ladyfingers, espresso-soaked coffee liqueur, mascarpone cheese and of course those FRESH raw eggs. Well You won't believe how easy it is to make and those fresh eggs and raw yolks give it the creamiest texture you can imagine.
I'm telling you, once you try tiramisu made this old school way, you'll never go back to the store bought stuff again. You've gotta give this classic tiramisu recipe a shot - it'll knock your socks off!
✔️Classic Tiramisu recipe, a traditional Italian recipe for the most famous dessert in the world.✔️
Although the origins of this famous dessert are unclear, as the Veneto, Friuli Venezia Giulia, Piemonte, and Toscana regions argue about it, it remains a cornerstone of Italian cuisine and is widely prepared from north to south. This is the most classic recipe prepared in the traditional way, but there are many other variations: Tiramisu with pasteurized eggs ( with strawberries ( Limoncello Tiramisu ( with Pistachios ( Tiramisu without eggs ( with Marsala, Nutella or with matcha tea.
???? PRINT CLASSIC TIRAMISU recipe:
???? TOOLS YOU WILL NEED (Affiliate links)
In addition to the tools that we all already have in the kitchen, to make your classic Tiramisu you need:
► 1 Egg Separator
► 2 Mixing Bowls
► Electric Hand Mixer
► Glass Baking Dish. You can choose whatever you want, I love this one
► Micro-Perforated Strainer
???? Classic Tiramisu Ingredients for 4 servings (Affiliate links)
► 150 g coffee (⅔ cup coffee)
► 65 g sugar (⅓ cup sugar)
► 3 medium eggs (very fresh)
► 380 g mascarpone cheese (1⅔ cups plus 1 tbsp )
► 130 g ladyfingers (in Italy, they are called Savoiardi) (4½ oz )
► Unsweetened cocoa powder, for decoration
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???????? NOTE:
Mascarpone cheese is the authentic cream cheese to prepare real Italian Tiramisu. It's basically a cream cheese with a less acidic flavor. On Amazon, they sell very good authentic Italian Mascarpone, like this one while this one is very similar to Italian Mascarpone even if it is not (Affiliate links – if you buy these products on Amazon, I earn a small percentage of the sale, but your price will remain the same.)
If you want, you can replace the Mascarpone with the cream cheese of your choice, but the flavor of your Tiramisu will be a little different from the Italian one, and it will not be authentic Italian Tiramisu.
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???? Instructions for the authentic Tiramisu cake recipe:
Watch the video (enable subtitles in your language ????)
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YouTube should automatically show the subtitles in your language. If not, open the gear icon at the bottom of the video (Settings) to the right of the Closed Caption icon. Select Subtitles/CC in the small pop-up window. Scroll down and choose Auto-Translate. Then, select the language.
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Professional Baker Teaches You How To Make QUICHE!
Quiche is on the menu in Chef Anna Olson's amazing kitchen, and she is going to teach you how to make this delicious recipe from scratch! Follow along with the recipes below!
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SAVORY PIE CRUST
Yield: Enough for one 2-crust pie
Prep Time: 15 minutes
Ingredients
4 cups (500 g) cake & pastry flour
1 ½ tsp (7 g) salt
1 cup + 2 Tbsp (250 g) unsalted butter, at room temperature and cut into pieces
½ cup (125 mL) cool water
2 eggs
Directions
1. Place the flour and salt in a large mixing bowl or in the bowl of a stand mixer fitted with the paddle attachment (food processor not recommended.) Add the butter and mix with electric beaters (or on medium-low speed) until the butter is fully incorporated into the flour – it will have a sandy texture (the opposite of a conventional North American pie crust technique).
2. Whisk the water and eggs together and add this all at once to the flour. Mix ONLY until the dough takes on a rough, shaggy texture but does not come together. Do not shape or handle the dough but place it in a smaller bowl, cover the bowl with plastic wrap and chill for 2 hours to set the butter.
3. Turn the shaggy dough out onto a clean work surface and bring it together with your hands by flattening and folding the crumbs and crumbles in as you do. Divide the dough into 2 pieces and shape into discs.
4. At this point, the dough can be rolled and used as recipes specify, or wrapped and chilled or frozen for later use.
LEEK & GRUYERE QUICHE
Yield: 1 9-inch fluted quiche
Servings: 6
Prep Time: 20 minutes
Cook Time: 1 hour
Ingredients
½ recipe savoury pie crust
1 Tbsp butter
1 ½ cups (375 mL) chopped leeks, white and light green part only
1 cup (80 g) coarsely grated Gruyere cheese
4 large eggs
1 2/3 cups (400 mL) whipping cream
pinch grated nutmeg
pinch salt & pepper
Directions
1. On a lightly floured work surface, roll out the pastry to a circle just under ¼-inch thick. Line an ungreased fluted removable-bottom tart pan, dusted with flour, pressing into the edges well and trimming away any excess dough. Chill the pastry for 30 minutes.
2. Preheat the oven to 400 F (200 C). Place the chilled pastry shell on a parchment-lined baking tray. Pierce the bottom of the crust with a fork to prevent air pockets from forming. Place a piece of foil completely over the crust and fill the shell with raw rice or beans (or pie weights). Bake the crust for 10 minutes, then remove the foil with the weights and bake 10 minutes more. The crust will only brown at the edges, less than a traditional pie crust. Allow the crust to cool while preparing the filling.
3. Reduce the oven temperature to 350 F (180 C). Melt the butter in a sauté pan over medium heat and add the leeks, sautéing until tender, about 10 minutes. Sprinkle the leeks over the bottom of the cooled crust and top this with the grated Gruyere.
4. Whisk the eggs lightly, then whisk in the cream, nutmeg, salt & pepper (add just a pinch of salt, since most of the seasoning comes from cheese). Pour this slowly into the crust, allowing the filling to seep in between the leeks and cheese. Bake the quiche for 40 to 45 minutes, until it no longer jiggles when gently moved. Allow the quiche to cool for 15 minutes before slicing to serve.
Alternatively, the quiche can be baked a day ahead and chilled, then warmed in a 300 F (140 C) oven for 30 minutes before serving.
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#OhYum #Quiche #PieCrust