Easy Delicious Peanut Butter Cookies
You’ll love these ULTRA-easy peanut butter cookies. They’re full of peanut butter flavor and have the perfect balance of salty and sweet with a wonderfully soft, melt-in-your-mouth texture. This cookie is a classic for a reason!
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Once You Try Brussels Sprouts This Way There Is No Going Back
Brussels sprouts account for 122,645,342 hours of wasted time every single December, Try Brussels sprouts like this once and there is no going back.
40 medium-sized brussels sprouts
4 quarts water + 1 1/2 tbsp kosher salt
1/4-1/3 cup olive oil
1 tsp kosher salt to season sprouts prior to roasting.
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Eggnog Recipe | How to Make Eggnog
This homemade eggnog is thick, creamy, rich, delicious and pretty easy to make! Tastes much better then store bought. Perfect drunk for Christmas and holiday season.
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Makes 4 large servings or 6 medium
Ingredients:
2 cups (480ml) Milk
1 cup (240ml) Heavy cream
6 Egg yolks
1/2 cup (100g) Sugar
Pinch Salt
1 teaspoon Vanilla extract
1/4 cup (60ml) Cognac/Whisky/bourbon/rum (optional)
1/4 teaspoon Cinnamon
1/4 teaspoon Nutmeg
1/4 teaspoon Cloves
Directions:
1. In a large bowl whisk egg yolks and sugar until light, thick and fluffy. Set aside.
2. In a saucepan, combine milk, heavy cream, salt, cinnamon, cloves and nutmeg. Bring to a simmer.
3. Temper the eggs by slowly adding the hot milk mixture into the eggs, whisking constantly while pouring the hot milk mixture.
4. Pour the mixture back into the saucepan. Cook over low heat, stirring frequently with a wooden, until the mixture begins to thicken slightly, and coats the back of the spoon or until it reaches about 160F (70C). It will thicken more as it cools.
5. Remove from heat, stir in vanilla extract and liquor. Strain the mixture through a fine mesh strainer.
6. Pour the eggnog into pitcher, bottle or other container and chill in the fridge until ready to serve (at least 2 hours).
7. When ready to serve, pour into a glass with ice cubes, sprinkle some grated nutmeg and cinnamon.
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Tiramisu
My classic Italian tiramisu recipe has lightly sweet mascarpone filling layered with ladyfingers soaked with a spiked espresso mixture and topped with a dusting of cocoa powder. It's practically perfect and totally delicious!
RECIPE:
I love tiramisu because it has all the best things in one package: coffee, rum or brandy, a super creamy but not too sweet custard and just a little chocolate! It’s one of the FIRST recipes I made as a teenage baker and has remained a favorite ever since.
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EAT | Rosemary Nuts (perfect Thanksgiving Hostess Gift!)
Up until the pies are served, I'm not a huge fan of Thanksgiving dinner. But I'm lucky enough to be a guest at someone else's Thanksgiving dinner and these Rosemary Nuts are the perfect way to say thank you for hosting! Subscribe to WUM for new vids M-W-F!
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INGREDIENTS
- 2.5 cups mixed nuts (macadamia, pecan, cashew, brazil nut)
- 1 tablespoon melted butter
- 2 tablespoons roughly chopped rosemary
- 2 teaspoons brown sugar
- 1 teaspoon sea salt
- 1/2 teaspoon cayenne pepper
DIRECTIONS
1) Preheat oven to 350. Roast nuts 8-10 minutes until they smell fragrant and appear golden brown.
2) Pour warm butter, brown sugar, rosemary, salt and cayenne pepper and toss to coat.
3) Serve warm or let cool and store in air tight container.
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How to Make Caramelized Nuts | Candy Making
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Ingredients Â_ cup sugar 1 tablespoon water Pinch sea salt 2/3 cup almonds Â_ teaspoon spice as desired (cayenne, paprika, etc.) Method Bring sugar, water, salt and almonds to a boil in a medium-sized pan, stirring constantly. Continue to cook over low heat, always stirring, until liquid turns a medium caramel color. Pour onto a cookie sheet lined with parchment paper and sprinkle with spice. Cool before serving. Makes 2 servings.
Hi, my name is Katy (?) and today I'm going to show you how to make caramelized nuts at home. So I'm starting with three basic ingredients, I have whole almonds, these have the skin on but you can use any kind of nuts that you prefer, I'm going to start with about a cup of whole almonds. Right into my pot, and I'm just going to add about a quarter cup of sugar, right in there, a little bit of water as well. So if you take a look at the consistency I have here, I have my nuts, I have my sugar, and I have my water, everything kind of lightly coated, and all I'm gonna do is bring this to a boil and keep cooking until that sugar and water change to caramel. So when you're cooking these nuts, you wanna make sure that you're constantly stirring, you never wanna leave them to end up scorching in any particular place and also as the nuts are cooking they're going to toast, so while we'll also getting a nice caramel surface for our nuts, we're also toasting them up, making them really delicious and just a nice crunchy coating of caramel. All right, so we have our almonds, and you'll see that caramel is nice and toasty, it's almost starting to pop the skins of the almonds, that's a good way to tell when it's ready. And also at the bottom of the pan, see here that pop? And at the bottom of the pan you'll also see the caramel has turned to a nice amber golden color so we know we're perfect. Before my caramel sets up I want to make sure that I add salt, you relay want to bring out the flavor of those almonds, and also depending on what spices you like, I like sweet paprika, I like a little cayenne, so anything that you like, throw in a little spice in there, because nothing's better than some spicy caramelized nuts. So once you've got your spice and your salt mixed in there right onto a piece of parchment paper, and make sure you kinda spread the nuts out so this way they won't all clump together as they cool. And you can see almost immediately they're cool enough to touch, they cool down very quickly. If you want to serve them warm at a party the great way is just make them and serve them or else make them ahead of time, pop them in the oven just to heat them up for a couple minutes at about 350 degrees, and you have nice warm caramelized nuts. That's how you make caramelized nuts at home, enjoy.