I Would Start a Home Bakery with THIS Buttercream Recipe!
f I were starting a home bakery, I would use THIS buttercream! ????????
It’s my NEW signature Dream Cream and I have shared the recipes for my top 5 most requested flavors with you!
It’s not American, not Swiss, not Russian, etc.
The Dream Cream is egg and egg white free and uses no meringue powder!
It’s as easy as an American buttercream without the grit. It’s smooth and creamy like a Swiss and faux Swiss but without the eggs. It has the perfect balance of flavors making it not buttery, and not overly sweet. But it delivers the best taste.
I honestly never thought I would have a recipe as good as the faux Swiss, but I am happy to say I was wrong.
It’s light and fluffy in texture and melts on the tongue. It’s literally like eating a nicely flavored puff of cloud.
I have successfully incorporated different fillings and flavors without causing the buttercream to split, separate or become too loose! ????????
The Flavors included this first round are:
???? Vanilla
???? Chocolate
???? Strawberry
???? Cookie Butter
???? Cookies and Cream
All the basics to get your cake game right ????
Get the original now on The Station Bakery!
#buttercream #buttercreamrecipe #buttercreamcake #homebakery #cakebusiness #homebakerybusiness #egglessbuttercream
Instant Pot Cheesecake Bites - 4 flavors - classic, oreo, caramel and peanut butter
These instant pot cheesecake bites are incredibly quick and easy to make and have an amazing texture. They are easy to change up with different flavors too!
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I adore all things cheesecake - and an electric pressure cooker makes cooking a cheesecake super simple. You get great texture easily and quickly. Here is how I take my base cheesecake recipe and created multiple versions and flavors.
Want more of my recipes? Check out my All Recipes playlist here
I use an 8 quart instant pot
these 9 cup silicone molds
this silicone trivet
a medium cookie scoop for the crust
and this large cookie scoop for the batter
PRESSURE COOKER CHEESECAKE
BASE CHEESECAKE
1 1/2 lbs cream cheese
3/4 C sugar
1 tsp vanilla
2 eggs
Beat the cream cheese until smooth
Add the sugar and vanilla, beat together.
Add the eggs and beat until just barely incorporated
Spoon 3 Tbsp of batter into each of the molds.
Add 1 C water into the Instant Pot
Cover each mold with a paper towel and foil, place silicone molds in the trivet and lower into the Instant Pot and put lid on.
Pressure cook on high for 4 mins
Let release naturally for 10 minutes then quick release (if it hasn't already released)
CLASSIC
CRUST
1 1/2 C graham cracker crumbs
3 Tbsp sugar
6 Tbsp melted butter
Mix and spoon 1 1/2 Tbsp into each mold and press down
TOPPING
Mix all ingredients together until smooth
Spoon 2 tsp of the mixture top of warm cheesecake immediately, then let cool for 30 minutes.
Refrigerate cheesecake for 4-8 hours.
OREO
CRUST
1 1/2 C oreo crumbs fine
4 Tbsp melted butter
Mix and spoon 1 1/2 Tbsp into each mold and press down
FILLING
1 C oreos roughly chopped
fold into the base batter
TOPPING
1 C cream
1/3 C powdered sugar
½ tsp vanilla
2 Tbsp oreo crumbs
5 oreos quartered
beat the whipping cream, powdered sugar and vanilla until stiff peaks form
fold the crumbs into the whipped cream
pipe onto the cheesecakes
add the oreo quarters
CARAMEL
CRUST
1 1/2 C shortbread crumbs
4 Tbsp melted butter
Mix and spoon 1 1/2 Tbsp into each mold and press down
FILLING
3/4 C caramel sauce
fold into batter
TOPPING
1 C caramel sauce
fleur de sel
add 1 Tbsp of sauce onto each cheesecake, sprinkles with fleur de sel
PEANUT BUTTER
CRUST
1 1/2 C graham cracker crumbs
4 Tbsp melted butter
Mix and spoon 1 1/2 Tbsp into each mold and press down
FILLING
2/3 C peanut butter
1 C miniature peanut butter cups quartered
Fold the peanut butter then the peanut butter cups to the base batter
TOPPING
6 oz chocolate
4 Tbsp hot cream
36 peanut butter cup minis
Melt the chocolate and cream together and and stir until smooth
top the cheesecake with the ganache and the mini peanut butter cups
MORE DESSERT VIDEOS
Caramel sauce and hot fudge
Classic Cheesecake
Maple Bacon Cheesecake
Flourless Chocolate cake
Chocolate Cake
Liege Waffles
ASHLEE MARIE - I'm all about from scratch recipes, cake decorating tutorials and fun themed foods. I believe anyone can cook with the right tips and tricks. I love creating delicious food at home and enjoy sharing my recipes with you. I'm self taught and if I can do it you can do it! I hope that my videos help you learn to make the dishes and desserts you've always dreamed of making
CONTACT ME - I'd love to work with you
ashlee@ashleemarie.com
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CASTOR OIL what they DON'T tell you about it !
Hey there, Health Chroniclers! Today, we're diving deep into the world of castor oil, a popular and versatile natural remedy that's been making waves lately. You've probably heard about its incredible benefits for hair growth, skin care, and even digestion.But wait!
Before you go slathering yourself in this liquid gold, there are some crucial considerations and potential drawbacks you need to know. So buckle up, folks, because we're about to reveal the untold story of castor oil!
Have you tried Castor oil:
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Please watch: 8 Antioxidant-Rich Fruits YOU Should Be Eating
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Gooey Coconut MAGIC COOKIE BARS (with Chocolate Chips ????)| 10 Minutes Prep!
These Magic Cookie Bars are going to be your new, easy go-to dessert! They're perfect fo taking two parties, potlucks, game days, or just having at the house to satisfy your sweet tooth cravings on a whim!
They come together quick and easy with a simple, homemade graham cracker crust, a pour of sweetened condensed milk, and a topping of chocolate chips and coconut.
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You can print out the recipe here:
Seriously, you cannot beat the ease of this recipe! It takes less than 10 minutes of prep time to come together, about 30 minutes in the oven, and the hardest part is just waiting for them to cool off so you can slice and bite into them.
These chocolate coconut bars are very similar to Magic bars or bars known as hello Dolly bars. The difference? These are not cloyingly sweet. They have just the right amount of sweet, buttery, salty goodness. It's an old-fashioned, retro recipe made perfect for modern-day tastebuds.
Here's what you'll need for these Coconut Magic Cookie Bars with Chocolate Chips:
1 ½ cup fine graham cracker crumbs
½ cup + 2 tablespoons unsalted butter, melted
¾ teaspoon fine sea salt, separated
1 (14 ounce) can sweetened condensed milk (not to be confused with evaporated milk)
1 cup semi-sweet chocolate chips
¾ cup unsweetened coconut flakes
How to make Coconut Magic Cookie Bars:
Preheat the oven to 350° and prepare a greased 8x8 baking dish.
In a small mixing bowl, stir together graham cracker crumbs, melted butter, and a ½ teaspoon salt. Transfer to the baking dish and press firmly across the bottom.
Pour the can of sweetened condensed milk over the crust and sprinkle a ¼ teaspoon of salt across the top.
Scatter chocolate chips across the dish, followed by the coconut. Use the tines of a fork to gently press the toppings into the condensed milk.
Bake for 28-30 minutes, until the coconut is tinging golden-brown across the top. Remove from the oven and run a sharp knife along the edges of the dish.
Allow to cool completely -- 30 minutes to 1 hour. Cut into 12 bars or 16 squares, serve and enjoy!
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Thanks so much for watching! Pretty please, hit that LIKE button and SUBSCRIBE so you can stay up to date with all of my new recipe releases. Stay tuned, there's more yumminess to come!
???? SUBSCRIBE ????:
???? Like what you see? There's SO MUCH more! ????
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If comfort food soothes your soul and entertaining is your happy place, this is your channel!
The Anthony Kitchen is all about incredible food made with real ingredients, that delivers the most flavor in the most efficient way possible! Quality, flavor, ease, and YOUR SUCCESS in the kitchen matter to me. If you have a question, please ask away. I'm here to help and I check the comments regularly!
You can find all TAK recipes here!