Puff Pastry Strudels with Strawberry Jam
Do you ever crave a sweet after supper but forget to do all of the prep work?
I am here to share a delightful dessert that needs minimal prep time and bake time! Making jam strudels is incredibly easy both as a late night sweet treat or a breakfast pastry. Of course, you will need to have prepared puff pastry on hand. Once that step is finished, which can be done days in advance or have it kept in the freezer ready to go, you can make and bake these strudels up in about half an hour. Yum!
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Picnic in the Park by Moins Le Quartet
How To Make The Best Raspberry Cheesecake Ever!
A helpful film about making Raspberry Cheesecake - finding the raspberries, struggling with malfunctioning tin cans, and the perils of having English as a second language.
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Pumpkin Cheesecake Bars with Gingersnap Crust
#entertainingwithbeth #CookingChannel #pumpkincheesecake
These pumpkin cheesecake bars are a fantastic treat for the fall! They combine a decadent cheesecake filling, with a spiced pumpkin swirl topping and a crunchy gingersnap crust! So many wonderful fall flavors in every bite. Make them for a Halloween party or Thanksgiving!
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PUMPKIN CHEESECAKE BARS WITH GINGERSNAP CRUST
Makes 9 Squares
*Print Recipe Here*
INGREDIENTS:
Cream Cheese Filling:
24-ounces (678g) cream cheese, softened
¾ cup (178g) white granulated sugar
¾ cup (180 ml) sour cream
2 eggs
½ tsp (2.5ml) salt
2 ½ tsp (12.5ml) vanilla extract
3 tbsp (24 g) flour
Pumpkin:
¾ cup (180 ml) pumpkin puree
1 ½ tsp (7.5ml) brown sugar
½ tsp (2.5ml) pumpkin pie spice (Recipe here if needed:
¼ tsp (1.25ml) vanilla extract
Pinch of salt
(Plus add ¼ cup (60ml) cream cheese mixture once combined, see below)
Crust:
195g Ginger Snap Cookies (Trader Joe's if you have them nearby)
3 Tbsp (45ml) melted butter
METHOD:
Preheat oven to 325F (165C). Line a 9 x 9 (23cm) brownie pan with 2 cut sheets of parchment paper laid down in opposite directions. Set aside.
Place gingersnaps in a food processor, pulse until crumbs form. Then add butter, pulse until combined. Transfer crumbs to prepared pan. Tamp down the crumbs to a single, compacted layer and bake at 325F for 8-9 minutes. Set aside to cool.
In the bowl of a stand mixer (or hand mixer) combine the cream cheese, and sugar, beat until smooth. Add the sour cream, beat to combine. Add eggs, one at a time, beating in between each addition. Add salt and vanilla extract, and beat to combine. Add flour, and beat until just combined. Set aside.
Whisk together the pumpkin, brown sugar, pumpkin pie spice, vanilla and salt. Then add 1/4 cup (60 ml) of the cream cheese mixture to the pumpkin mixture, whisk to combine.
Pour the cream cheese mixture into the prepared pan, smoothing out with a spatula. Then dollop pumpkin filling with a small spoon or mini cookie scoop, all over the top, around 16 dollops spaced 1/2 inch apart, and run a skewer through the pumpkin dots vertically and horizontally, until a swirled pattern forms.
Bake 35-40 mins allow to cool. Refrigerate overnight, uncovered, and then slice into 9 squares. NOTE: Wipe off the knife after each slice, to create clean cuts.
ABOUT THIS CHANNEL
Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE!
Baking an Authentic 18th Century Apple Pie from 1796 | Historical Cooking | Cottagecore Recipe
In this captivating culinary journey, join me as we transport ourselves back to the year 1796 and recreate a timeless classic: Apple Pie. ???????? Unearth the secrets of baking this iconic dessert using an authentic 18th-century recipe, complete with historical insights and techniques. Watch as I attempt to follow the confusing instructions for Amelia Simmon's Puff Paste recipe from her cookbook American Cookery and discover some new methods for using apple scraps and peelings from Hannah Glasse's The Art of Cookery Made Plain and Easy.
Join us on this delicious adventure through history, and don't forget to like, share, and subscribe for more fascinating journeys into the world of historical cooking! ????????️ #HistoricalCooking #ApplePieRecipe #HistoricalBaking #TimeTravelBaking #cottagecore
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Contents of Video ______
00:00 Intro
00:34 Welcome
02:00 Historical Recipes
05:12 Apple Picking
06:06 Making the Pie
10:53 The Reveal
11:38 End
CHOCOLATE, PEANUT BUTTER & BERRY CHEESECAKE | @avantgardevegan by Gaz Oakley
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Hey Guys, This is episode 4 from my new season! CHOCOLATE, PEANUT BUTTER & BERRY CHEESECAKE !! This is a great recipe because its Gluten free & refined sugar free. Plus its Raw! This cheesecake only takes around 30 minutes of hands on preparation - the freezer does the rest of the work! If serving it all at once I recommend removing the cheesecake from the freezer a couple hours before serving so its totally defrosted. I should of brought mine out slightly sooner to be honest. Tasted great though. Thanks for watching. Gaz
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How To Make a Tin Roof Sundae
Just start with a scoop of Pierre’s Vanilla, then, drizzle on fudge sauce and top with some Spanish peanuts.