Inside: Learn how to make a beautiful Christmas Wreath pastry dessert using phyllo dough. You will impress your family and friends with this delicious dish. You will learn what phyllo …
Inside: Learn how to make a beautiful Christmas Wreath pastry dessert using phyllo dough. You will impress your family and friends with this delicious dish. You will learn what phyllo dough is and alternate fillings to use to make your wreath unique!
As the festive season arrives there’s no better time to try your hand at a dessert that will be stunning and delicous!
This Christmas Wreath pastry is delectable dessert using the flaky layers of phyllo dough.
You will love the golden, paper-thin layers that hold the promise of a crispy, flaky delight, perfectly suited for the season of indulgence.
By following our step by step instructions you too can learn how to make a Christmas dessert that will be a masterpiece of both artistry and flavor, a delightful centerpiece for your festive celebration.
What is phyllo dough?
Phyllo pastry (also spelled filo or fillo) is a type of dough used in various Mediterranean and Middle Eastern cuisines. Phyllo pastry sheets are thin layers of this dough that come packaged and can be used to create a wide variety of sweet and savory dishes.
These sheets are typically sold in a frozen state and need to be thawed before use. The thinness of phyllo pastry sheets allows for the creation of delicate and crispy layers when baked. Many popular dishes, such as baklava, spanakopita, and various appetizers, use phyllo pastry to achieve a flaky and light texture.
When working with phyllo pastry sheets, it’s essential to handle them carefully, as they are thin and delicate.
Phyllo pastry sheets offer a versatile and convenient option for creating impressive and flavorful dishes with a delightful texture.
How to make a Christmas Wreath Pastry
Ingredients:
1 package of Phyllo pastry sheets
1 cup of unsalted butter melted for brushing
Maple syrup or honey
Vanilla- lemon Custard :
1/4 cup of unsalted butter
3/4 cup of sugar
Lemon peel from one lemon
1 cup of arrowroot powder or cornstarch or Maizena choose your favorite.
3 cups of milk
1 can of evaporated milk
1 tbsp of vanilla
Instructions:
Melt the butter add the sugar, and lemon peel
Pour the evaporated milk and mix
In a large cup mix the cornstarch and the 3 cups of cold milk until is not lumpy
Pour the milk and whisking constantly in a medium heat and keep whisking until the custard thickens
Set aside to cool down
*I follow the baking time from the box of the pastry and it took mine just took 18 minutes.
How to fold the pastry
Lay one phyllo dough vertically and brush with butter then place another sheet on top and brush with butter
Heap one tablespoon of custard (or filling of your choice) at the bottom right
Heap on tablespoon of custard at the bottom left and one tablespoon in the center
Fold phyllo dough over custard and seal by pressing down
Fold again and bring in the sides, the fold up once more
Crinckle excess phyllo and fold the pastry parcel over so it stis on top- then turn it over
Use a scissor to cut into three parcles and pinch ends tightly. Repeat.
Place in a baking pie dish and brush with butter
Bake for about 18-20 minutes
Remove from oven and pour cooled syrup over the pastry and arange in a wreath shape
Learn how to make a beautiful Christmas Wreath dessert using phyllo dough. You will impress your family and friends with this delicious dish. You will learn what phyllo dough is and alternate fillings to use to make your wreath unique!
Phyllo dough’s versatility allows for a wide range of both sweet and savory fillings. Here are some delicious ideas to inspire your phyllo dough dish:
Savory Fillings:
Spinach and Feta: A classic combination for spanakopita. Sautéed spinach, onions, and garlic mixed with crumbled feta cheese.
Cheese and Herb: Blend cream cheese or ricotta with fresh herbs like dill, chives, or parsley.
Mushroom and Gruyère: Sautéed mushrooms with shallots and Gruyère cheese for a rich and earthy filling.
Sundried Tomato and Pesto: Spread pesto on the phyllo sheets and layer with sundried tomatoes for a burst of Mediterranean flavors.
Buffalo Chicken: Shredded cooked chicken tossed in buffalo sauce, mixed with cream cheese or blue cheese, for a spicy twist.
Sweet Fillings:
Apple and Cinnamon: Sliced apples mixed with cinnamon, sugar, and a touch of nutmeg for a comforting dessert.
Chocolate Hazelnut: Spread Nutella or a homemade chocolate-hazelnut spread between the layers for a decadent treat.
Berry and Cream: A mix of fresh berries layered with sweetened whipped cream or a custard.
Honey and Walnut: Chopped walnuts mixed with honey and a hint of cinnamon for a sweet and nutty filling.
Pumpkin and Spice: A seasonal favorite with pumpkin puree, brown sugar, and a blend of warm spices like cinnamon and nutmeg.
Remember to brush each layer of phyllo dough with melted butter or oil as you assemble your dish to achieve that desired flaky and crispy texture. Whether you choose a savory or sweet direction, phyllo dough provides a perfect canvas for creating impressive and delicious dishes.
Inside: You will wow your family and friends with this festive Christmas Tree shaped puff pastry dessert. Filled with delicious jams and nut butter spreads- this will soon become a holiday …
Inside: You will wow your family and friends with this festive Christmas Tree shaped puff pastry dessert. Filled with delicious jams and nut butter spreads- this will soon become a holiday tradition! Using pre-made puff pastry sheets makes this easy and attainable for all bakers.
As the festive season ushers in joy and merriment, there’s no better way to embrace the holiday spirit than by creating a delightful Christmas tree-shaped puff pastry dish.
The delectable scent of buttery layers wafting through the air is going to be something your family will always remember.
What are puff pastry sheets?
Puff pastry sheets are a versatile and flaky dough that is characterized by its many layers. The primary ingredients in puff pastry include flour, water, salt, and a large amount of butter.
During baking, the water in the dough and butter evaporates, creating steam that causes the layers to puff up and become light and flaky.
Puff pastry sheets are commonly used in both sweet and savory dishes, such as pastries, turnovers, tarts, and other baked goods. They serve as a convenient and time-saving option for home cooks, as they can be purchased pre-made in the form of frozen sheets.
These ready-to-use sheets can be thawed and easily incorporated into a variety of recipes, making them a popular choice for those who want to achieve a delicate and crisp pastry without the labor-intensive process of making the dough from scratch.
How to make a Christmas Tree Puff Pastry Dessert
Ingredients:
2 x 320 Jus-Rol Chilled Ready Rolled Puff Pastry Sheets
2 tablespoons Nut Spread and of your choice*
2 tablespoons strawberry jam
1 egg, beaten
Icing Sugar for dusting
*you may also substitute with hazelnut spread, jam, or any other topping of your choice
Instructions:
Preheat oven to 425 degrees
Line a baking sheet with parchment paper
Unroll one of the puff pastry sheets and place on baking sheet
Spread the nut butter over the pastry sheet
Unroll the second pastry sheet and place on top of the first one
Use a small, star-shaped cookie cutter to cut out a star from the corner of the layered sheet and set aside
Cut the remaining layered pastry sheet into the shape of a Christmas Tree (triangle) with a wide base and pull away the excess pastry
Cut branches into the sides of the triangle about 2 cm wide leaving the top about 5 cm wide as this will be covered with the pastry star
Start at the top and twist each branch away from you- giving two turns to each branch
Place the pastry star at the top securing with a beaten egg
Spread the beaten egg over the entire pastry
Bake for 12-15 minutes or until golden brown and risen
Cool before transfering to a wire rack
Transfer to a serving plate and dust with icing to serve
You will wow your family and friends with this festive Christmas Tree shaped puff pastry dessert. Filled with delicious jams and nut butter spreads- this will soon become a holiday tradition! Using pre-made puff pastry sheets makes this easy and attainable for all bakers.
Unroll one of the puff pastry sheets and place on baking sheet
Spread the nut butter over the pastry sheet
Unroll the second pastry sheet and place on top of the first one
Use a small, star-shaped cookie cutter to cut out a star from the corner of the layered sheet and set aside
Cut the remaining layered pastry sheet into the shape of a Christmas Tree (triangle) with a wide base and pull away the excess pastry
Cut branches into the sides of the triangle about 2 cm wide leaving the top about 5 cm wide as this will be covered with the pastry star
Start at the top and twist each branch away from you- giving two turns to each branch
Place the pastry star at the top securing with a beaten egg
Spread the beaten egg over the entire pastry
Bake for 12-15 minutes or until golden brown and risen
Cool before transfering to a wire rack
Transfer to a serving plate and dust with icing to serve
What can you substitute for nut butter in this recipe?
The versatility of puff pastry makes it a fantastic choice for a wide range of dessert fillings. Here are some delicious options you can consider:
Apple Cinnamon: Sautéed apples with cinnamon and sugar.
Berry Medley: Mix of strawberries, blueberries, raspberries, or blackberries with a touch of sugar.
Pear and Almond: Sliced pears with almond paste or frangipane
Pastry Cream: Classic vanilla or chocolate pastry cream.
Lemon Curd: Tangy and sweet lemon filling.
Chocolate Ganache: Rich and smooth chocolate ganache.
Nutella: Hazelnut chocolate spread for a quick and indulgent option.
Pecan Pie Filling: Pecans mixed with sugar, butter, and eggs.
Almond Paste: Sweet almond filling for a nutty flavor.
Cream Cheese and Fruit: Cream cheese with berries or sliced fruit.
Ricotta and Honey: Light and creamy ricotta with a drizzle of honey.
Cinnamon Sugar: A simple mix of cinnamon and sugar.
Pumpkin Spice: Pumpkin puree with cinnamon, nutmeg, and cloves.
Ginger and Pear: Sliced pears with a hint of ginger.
Fruit and Nut Tart: Combine your favorite fruits with chopped nuts.
Chocolate and Raspberry: Layer of chocolate ganache with fresh raspberries.
Remember to adjust the sweetness and spices according to your taste preferences. Puff pastry desserts offer endless possibilities, allowing you to get creative and experiment with different flavors and combinations.
Inside: This classic recipe, with its flaky crust and heavenly lemon custard, is a culinary masterpiece that promises to tantalize taste buds and awaken the senses with its irresistible aroma …
Inside: This classic recipe, with its flaky crust and heavenly lemon custard, is a culinary masterpiece that promises to tantalize taste buds and awaken the senses with its irresistible aroma and delightful medley of textures. Embrace the art of pie-making with this simple yet elegant lemon pie recipe that is sure to become a cherished staple in your dessert repertoire.
What is a Lemon Meringue Pie?
Lemon meringue pie is a classic dessert that consists of a flaky pie crust filled with a rich, tangy lemon custard and topped with a fluffy, golden-brown meringue.
The pie is known for its perfect balance of tart and sweet flavors, creating a delightful contrast that is beloved by many.
The filling is typically made from a mixture of lemon juice, zest, eggs, sugar, and sometimes cornstarch or flour to thicken the custard.
The meringue is created by whipping egg whites and sugar together until they form stiff peaks, which are then spread over the lemon filling and baked until the meringue achieves a crisp and golden exterior.
The combination of the zesty lemon filling and the light, airy meringue creates a dessert that is both refreshing and indulgent, making it a popular choice for those with a sweet tooth and an affinity for citrus flavors.
How To make Lemon Pie
INGREDIENTS:
300g all-purpose wheat flour (2 cups)
60g Sugar (¼ cup)
1 stick of very cold unsalted butter
1 grade egg (this must be cold)
1 teaspoon salt
Filling:
1 ½ cups of whole milk
½ cup Cornstarch
150g Sugar (1 cup)
½ cup freshly squeezed lemon juice
Lemon zest (green part only)
4 egg yolks
1 stick of unsalted butter
SWISS MERINGUE
4 egg whites
300g Sugar (about 1 cup)
PREPARATION:
1. We begin by sifting the flour into a bowl, with the help of a strainer. (This is done to remove any lumps that the flour may have).
2. Add the teaspoon of salt and ¼ cup of sugar. We stir a little to integrate the ingredients.
3. Add the cubed butter, which must be very cold. We stir with the help of a mixer for 2 min. until the ingredients have been well integrated and the consistency of the dough is sandy. (The butter is put very cold to form a sandy paste, otherwise it will become a sticky dough).
4. We lightly beat the egg (which must also be very cold), and add it to the flour and butter mixture, continuing to beat for approximately 1 min. more or until the butter has been incorporated into the flour. If you notice that the mixture is still very dry, add a splash of water just to compact the mixture. (Do not add too much water, because the mixture will be sticky and will be very difficult to handle). The dough should have a firm consistency that, when pressed a little, compacts but does not stick to your hands).
5. When the dough is ready, we place it on plastic wrap and press it a little to flatten it as much as possible. We wrap it in plastic wrap and refrigerate it for 2 hours so that the dough rests and becomes a little hard.
6. After the resting time has passed, we take the dough out of the refrigerator, we remove the plastic wrap and we divide it into 4 pieces, we flatten it a little (without kneading) to integrate it again, just a little so that the dough does not heat up.
7. It’s time to form the base. On a flat surface or kitchen counter, sprinkle a little flour, place the dough and sprinkle flour on top, with a rolling pin we begin to stretch the dough until it is half a centimeter thick and can cover the pie pan that you have in home.
8. Once you have your dough stretched to the size of your mold (including the walls), roll it a little on the rolling pin and place it on the mold (if your mold is not Teflon, I recommend that you grease it previously). With the help of your hands, mold the dough to adapt it to the shape of your mold.
9. When the dough is well adapted to the shape of your mold, remove the excess with a knife or rolling pin, passing along the edges and pressing a little.
10. Refrigerate the mold for 15 minutes before baking so that the dough hardens a little.
11. After the time has passed, we take the mold out of the refrigerator and cover it with aluminum foil, giving the shape of the mold and adding a little legumes to it to give it a little weight and so that the dough does not shrink when it is cooked. (you can use beans, chickpeas, etc.).
12. We bake the base at 200 degrees for 15 min.
13. After 15 minutes, we take the mold out of the oven and remove the aluminum foil with the legumes that you put in it. Be careful not to burn yourself.
14. Beat the yolk of an egg and varnish the base of the pie so that it takes on a golden color when baked. We put it back in the oven and bake for 15 min. at 180 degrees.
15. After the baking time has passed, we remove the base from the oven and let it cool completely. While we prepare the filling.
Lemon Cream Filling:
Heat the milk in the microwave or on the stove, when it is already hot we reserve a moment.
Place the cornstarch and sugar in a bowl, stir a little to integrate both ingredients.
Next add the freshly squeezed lemon juice, the lemon zest and the egg yolks, continue mixing so that all the ingredients are integrated and all the lumps are dissolved.
Without stopping mixing, add the hot milk little by little, do not stop stirring while adding the milk to prevent the egg yolks from curdling.
When you have all the ingredients well integrated, place the milk mixture on the stove over medium heat for 10 minutes. Without stopping stirring to prevent the cream from sticking to the pot, when the cream begins to thicken, cook for a few more minutes until you have a very consistent, creamy and firm mixture.
When the cream is ready, lower it from the heat and add the butter squares at room temperature, continue stirring until the butter dissolves. We transfer it to a separate bowl and cover it with plastic wrap (touching the mixture) to prevent it from forming a kind of crust and let it cool.
Swiss Meringue:
In a saucepan over a double boiler, place the cup of sugar and the 4 egg whites, put the double boiler over medium heat and stir the egg whites and sugar constantly to prevent the egg whites from cooking. .
We continue stirring until all the sugar has dissolved. You will know that it is ready if you touch the mixture with your fingers and you no longer feel any grain of sugar.
When the sugar has melted well, we put the mixture in a bowl and begin to beat with a mixer for 10 minutes at medium speed. After that time and the meringue begins to whip, we increase the speed to the highest speed of your mixer. and we continue beating for 15 min. more or until the meringue takes on a firm, creamy and shiny consistency.
We take the pie out of the refrigerator, remove the plastic wrap and remove it from the pie mold, place it on an extended plate to start decorating it.
We place the meringue in a pastry bag and a piping bag of your choice (if you don’t have one, you can use a plastic bag). We begin to form little meringue fluffs on top of the pie starting from the outside in until the entire pie is covered.
At this point you can toast the meringue tufts with a kitchen blowtorch, but if you don’t have one you can leave them as is and decorate it however you prefer.
For the lemon pie to keep very well, you must keep it refrigerated. You now have a creamy and delicious lemon pie ready, enjoy.
This classic recipe, with its flaky crust and heavenly lemon custard, is a culinary masterpiece that promises to tantalize taste buds and awaken the senses with its irresistible aroma and delightful medley of textures.
We begin by sifting the flour into a bowl, with the help of a strainer. (This is done to remove any lumps that the flour may have).
Add the teaspoon of salt and ¼ cup of sugar. We stir a little to integrate the ingredients.
Add the cubed butter, which must be very cold. We stir with the help of a mixer for 2 min. until the ingredients have been well integrated and the consistency of the dough is sandy. (The butter is put very cold to form a sandy paste, otherwise it will become a sticky dough).
We lightly beat the egg (which must also be very cold), and add it to the flour and butter mixture, continuing to beat for approximately 1 min. more or until the butter has been incorporated into the flour. If you notice that the mixture is still very dry, add a splash of water just to compact the mixture. (Do not add too much water, because the mixture will be sticky and will be very difficult to handle). The dough should have a firm consistency that, when pressed a little, compacts but does not stick to your hands).
When the dough is ready, we place it on plastic wrap and press it a little to flatten it as much as possible. We wrap it in plastic wrap and refrigerate it for 2 hours so that the dough rests and becomes a little hard.
After the resting time has passed, we take the dough out of the refrigerator, we remove the plastic wrap and we divide it into 4 pieces, we flatten it a little (without kneading) to integrate it again, just a little so that the dough does not heat up.
It’s time to form the base. On a flat surface or kitchen counter, sprinkle a little flour, place the dough and sprinkle flour on top, with a rolling pin we begin to stretch the dough until it is half a centimeter thick and can cover the pie pan that you have in home.
Once you have your dough stretched to the size of your mold (including the walls), roll it a little on the rolling pin and place it on the mold (if your mold is not Teflon, I recommend that you grease it previously). With the help of your hands, mold the dough to adapt it to the shape of your mold.
When the dough is well adapted to the shape of your mold, remove the excess with a knife or rolling pin, passing along the edges and pressing a little.
Refrigerate the mold for 15 minutes before baking so that the dough hardens a little.
After the time has passed, we take the mold out of the refrigerator and cover it with aluminum foil, giving the shape of the mold and adding a little legumes to it to give it a little weight and so that the dough does not shrink when it is cooked. (you can use beans, chickpeas, etc.).
We bake the base at 200 degrees for 15 min.
After 15 minutes, we take the mold out of the oven and remove the aluminum foil with the legumes that you put in it. Be careful not to burn yourself.
Beat the yolk of an egg and varnish the base of the pie so that it takes on a golden color when baked. We put it back in the oven and bake for 15 min. at 180 degrees.
After the baking time has passed, we remove the base from the oven and let it cool completely. While we prepare the filling.
Lemon Cream Filling:
Heat the milk in the microwave or on the stove, when it is already hot we reserve a moment.
Place the cornstarch and sugar in a bowl, stir a little to integrate both ingredients.
Next add the freshly squeezed lemon juice, the lemon zest and the egg yolks, continue mixing so that all the ingredients are integrated and all the lumps are dissolved.
Without stopping mixing, add the hot milk little by little, do not stop stirring while adding the milk to prevent the egg yolks from curdling.
When you have all the ingredients well integrated, place the milk mixture on the stove over medium heat for 10 minutes. Without stopping stirring to prevent the cream from sticking to the pot, when the cream begins to thicken, cook for a few more minutes until you have a very consistent, creamy and firm mixture.
When the cream is ready, lower it from the heat and add the butter squares at room temperature, continue stirring until the butter dissolves. We transfer it to a separate bowl and cover it with plastic wrap (touching the mixture) to prevent it from forming a kind of crust and let it cool.
Swiss Meringue:
In a saucepan over a double boiler, place the cup of sugar and the 4 egg whites, put the double boiler over medium heat and stir the egg whites and sugar constantly to prevent the egg whites from cooking. .
We continue stirring until all the sugar has dissolved. You will know that it is ready if you touch the mixture with your fingers and you no longer feel any grain of sugar.
When the sugar has melted well, we put the mixture in a bowl and begin to beat with a mixer for 10 minutes at medium speed. After that time and the meringue begins to whip, we increase the speed to the highest speed of your mixer. and we continue beating for 15 min. more or until the meringue takes on a firm, creamy and shiny consistency.
We take the pie out of the refrigerator, remove the plastic wrap and remove it from the pie mold, place it on an extended plate to start decorating it.
We place the meringue in a pastry bag and a piping bag of your choice (if you don’t have one, you can use a plastic bag). We begin to form little meringue fluffs on top of the pie starting from the outside in until the entire pie is covered.
At this point you can toast the meringue tufts with a kitchen blowtorch, but if you don’t have one you can leave them as is and decorate it however you prefer.
For the lemon pie to keep very well, you must keep it refrigerated. You now have a creamy and delicious lemon pie ready, enjoy.
How do you store leftove pie?
Storing lemon meringue pie properly is crucial to maintaining its texture and flavor. Here are some guidelines on how to store lemon meringue pie:
Refrigeration:
Due to the perishable nature of the lemon filling and meringue topping, it’s best to store a lemon meringue pie in the refrigerator.
Place the pie in the refrigerator as soon as it has cooled to room temperature.
Covering:
Cover the pie loosely with plastic wrap or aluminum foil. Avoid wrapping it too tightly to prevent the delicate meringue from getting crushed.
Avoid Moisture:
Moisture can affect the texture of the meringue, making it soft or weeping. Store the pie away from humid areas and avoid placing it near foods with strong odors in the refrigerator.
Consume Promptly:
Lemon meringue pie is best enjoyed within a day or two of baking. The meringue may start to break down and lose its texture over time.
Freezing (Optional):
If you need to store the pie for a more extended period, you can freeze it. However, keep in mind that meringue may not retain its original texture after freezing.
Freeze the pie uncovered initially until the meringue is firm, then wrap it tightly with plastic wrap or aluminum foil and place it in an airtight container.
Thawing:
When ready to eat a frozen pie, allow it to thaw in the refrigerator. Avoid thawing at room temperature to minimize the risk of bacterial growth.
Remember that while storing lemon meringue pie, especially with meringue toppings, requires some care, consuming it fresh is the ideal way to experience the pie at its best. If you have leftover slices, consider covering the exposed edges of the meringue with plastic wrap before refrigerating to help preserve its texture.
Inside: Experience the delightful symphony of flavors and simplicity with our enticing Chicken Sheet Pan recipe. Learn what veggies and seasonings to use together to create a deicous, easy one …
Inside: Experience the delightful symphony of flavors and simplicity with our enticing Chicken Sheet Pan recipe. Learn what veggies and seasonings to use together to create a deicous, easy one pan meal that everyone will love!
This one-pan wonder not only promises a mouthwatering feast but also streamlines the cooking process, making it a perfect choice for busy weeknights or lazy Sundays.
The harmonious blend of tender chicken, roasted vegetables, and aromatic herbs creates a dish that is as visually appealing as it is delicious.
What is a chicken sheet pan meal?
A chicken sheet pan recipe typically involves cooking chicken and an assortment of vegetables on a single sheet pan in the oven. It’s a convenient and efficient cooking method that allows for easy preparation and cleanup.
To create a chicken sheet pan dish, you would season chicken pieces with herbs and spices, arrange them on a baking sheet alongside a variety of vegetables, and then roast everything in the oven.
The result is a flavorful and well-balanced meal with juicy chicken and perfectly roasted vegetables.
This approach not only simplifies the cooking process but also enhances the overall taste as the ingredients cook together, allowing their flavors to meld. The versatility of sheet pan recipes makes them a popular choice for home cooks looking for a fuss-free way to create delicious and wholesome meals.
How to cut vegetables for a sheet pan meal
Dicing vegetables for a sheet pan meal is a straightforward process that helps ensure even cooking and a visually appealing presentation. Here’s a simple guide on how to dice veggies for a sheet pan meal:
Wash and Prepare Vegetables
Start by washing your vegetables thoroughly. Peel and trim them as needed. For vegetables like carrots, peel and then trim the ends. For bell peppers, cut around the stem and remove the seeds.
Choose a Uniform Size
Consistency in size is crucial for even cooking. Choose a dice size that suits your preference, but aim for uniformity to ensure that all pieces cook at the same rate. A medium dice (around 1/2 to 3/4 inch) is often a good choice for sheet pan meals.
Cutting Techniques
Bell Peppers: Cut the peppers in half, remove the seeds and membrane, and then slice into strips. Finally, cross-cut the strips into bite-sized pieces.
Zucchini: Slice off the ends and then cut the zucchini into rounds or half-moons.
Carrots: Peel and then cut into coins or sticks. If the carrots are thick, consider halving or quartering them lengthwise before cutting into smaller pieces.
Onions: Peel the onion and cut it in half. Slice each half into thin wedges.
Broccoli: Cut the broccoli into florets, keeping them relatively uniform in size.
Chicken Sheet Pan Recipe
Ingredients:
Veggies of your choice. I used potatoes, zucchini, carrots, Broccoli, peppers, cherry tomatoes. No measurement required.
1 1/2 pound of chicken thighs without bones or skin
Marinade for the chicken:
1/4 tbsp of ground cumin
1/2 tbsp of paprika
1 Dry Guajillo pepper boiled without seeds.
1 Dry Poblano pepper boiled without seeds.
1/4 white onion roasted
3 garlic cloves roasted
1 cup of cherry tomatoes or 2 Roma tomates roasted
The juice of two orange juice
1 tbsp of apple cider vinegar
2 steams of fresh oregano
3 tbsp of olive oil
Salt and pepper to taste.
Instructions:
Cut veggies into bite sized pieces
Season the veggies with salt, pepper and dry oregano- to taste- in a bowl.
Pour in 3 tbsp of olive oil and 2 tbsp of white wine (optional)
Blend all the ingredients for the chicken marinade
Place chicken in a bowl and pour the marinade over it
Mix well and let marinade at least two hours or more.
Place the veggies on a cookie sheet with aluminum foil and sprayed with oil to prevent them from sticking
Place the chicken over the veggies and cover with aluminum
Bake at 375 for 30 minutes.
Broil for the last 10 minutes in broil to add color to the chicken
Experience the delightful symphony of flavors and simplicity with our enticing Chicken Sheet Pan recipe. Learn what veggies and seasonings to use together to create a deicous, easy one pan meal that everyone will love!
Inside: Learn how to make a spooky Halloween Jello that everyone will love! This recipe uses a jelly mold to perfect the art of a scary side dish. Using geletain …
Inside: Learn how to make a spooky Halloween Jello that everyone will love! This recipe uses a jelly mold to perfect the art of a scary side dish. Using geletain and other deicious ingredients such as cream cheese, condensed and evaportaed milk and Nestle half cream you can guarnatee it is going to be good!
As Halloween approaches, it’s time to indulge in some delightfully eerie treats that are sure to send shivers down your spine.
This year, we’re taking a classic party favorite, gelatin, and turning it into a spine-chilling masterpiece using a brain-shaped jello mold. Get ready to embark on a culinary adventure that will leave your guests screaming for more.
Whether you’re hosting a haunted house party or just celebrating with close friends and family, this spooky jello mold creation is bound to leave a lasting impression. The best part? It tastes as good as it looks!
What is a Jelly Mold?
A jelly mold, also known as a gelatin mold or jello mold, is a kitchen utensil used to shape and set gelatin desserts, like Jello or other flavored gelatin mixtures, into various decorative shapes.
These molds can be made from various materials, including plastic, glass, metal, or silicone, and they come in an array of shapes and sizes, ranging from simple rounds to intricate designs.
How to make a Halloween Jello
INGREDIENTS:
1 envelope of grape flavored gelatin (or you can substitute with an envelope of black gelatin with red fruit flavor if you can find it)
1 dropper of liquid black vegetable dye
1 can evaporated milk (Carnation)
1 can of condensed milk (dairy)
1 can of half cream (Nestle) you can replace it with sour cream
1 stick of Cream Cheese (Philadelphia)
1 splash of vanilla
1 cup cold cow’s milk
4 envelopes of gelatin
3 cups of water
1 splash of cooking oil
Jelly mold
PREPARATION:
1. We start by hydrating the gelatin. We place the gelatin envelopes in the shape of a rain in the cup of cold milk, stir well so that it dissolves a little and let it rest for 15 minutes. (it should look gelled “curdled”).
2. After 15 min. and the gelatin is already hydrated, we add the 3 milks, the condensed milk, the evaporated milk, the half cream or sour cream (if you can’t find half cream), the cream cheese stick, the splash of vanilla and we blend well
3. While the ingredients are blending, place the hydrated gelatin in the microwave for 30 seconds. Once melted, add it to the blender while still moving to integrate it well into the mixture and prevent lumps from forming.
4. Grease a jelly or donut mold with a splash of oil, making sure that all sides are well greased. But without excess.
5. Pour the 3 milk mixture into the previously greased mold and refrigerate for 2 hours.
6. Once the 2 hours have passed, we heat a cup of water, once it is very hot, pour in the grape gelatin envelope and stir well so that the gelatin dissolves well.
7. When the gelatin has dissolved well, pour in the remaining 2 cups of cold water and stir well,
8. One the gelatin has dissolved, add a few drops of black liquid vegetable coloring, do this until you obtain the desired color. (if you find the envelope of black gelatin already prepared, skip this step)
9. Once you have the desired color, let it cool a little so that the gelatin that is already set does not melt.
10. Take the milk gelatin out of the refrigerator and with very clean hands begin to remove the edges of the mold. Use a spatula and insert it into one edge to ensure that the gelatin is perfectly separated from the edges of the mold.
11. Insert the spatula on the side of the mold so that a small hole is formed and begin to pour the black gelatin there little by little, remember that it must already be cold so that it does not melt the milk gelatin.
12. Insert the spatula along all the edges so that the black gelatin penetrates well and the milk gelatin begins to float, as if it were a kind of float, with the milk gelatin in the center and the black gelatin covering the white gelatin. .
13. Once the 2 gelatins have been incorporated, refrigerate for a minimum of 5 hours, if possible let it set overnight.
14. After 4 hours or overnight, and the gelatin is completely set, with your very clean hands, peel off the edges of the mold and disassemble it on an extended plate and decorate as you wish.
Learn how to make a spooky Halloween Jello that everyone will love! This recipe uses a jelly mold to perfect the art of a scary side dish. Using geletain and other deicious ingredients such as cream cheese, condensed and evaportaed milk and Nestle half cream you can guarnatee it is going to be good!
1envelope of grape flavored gelatinor you can substitute with an envelope of black gelatin with red fruit flavor if you can find it
1dropper of liquid black vegetable dye
1can evaporated milkCarnation
1can of condensed milkdairy
1can of half creamNestle you can replace it with sour cream
1stick of Cream CheesePhiladelphia
1splash of vanilla
1cupcold cow’s milk
4envelopes of gelatin
3cupsof water
1splash of cooking oil
Jelly mold
Instructions
We start by hydrating the gelatin. We place the gelatin envelopes in the shape of a rain in the cup of cold milk, stir well so that it dissolves a little and let it rest for 15 minutes. (it should look gelled “curdled”).
After 15 min. and the gelatin is already hydrated, we add the 3 milks, the condensed milk, the evaporated milk, the half cream or sour cream (if you can't find half cream), the cream cheese stick, the splash of vanilla and we blend well
While the ingredients are blending, place the hydrated gelatin in the microwave for 30 seconds. Once melted, add it to the blender while still moving to integrate it well into the mixture and prevent lumps from forming.
Grease a jelly or donut mold with a splash of oil, making sure that all sides are well greased. But without excess.
Pour the 3 milk mixture into the previously greased mold and refrigerate for 2 hours.
Once the 2 hours have passed, we heat a cup of water, once it is very hot, pour in the grape gelatin envelope and stir well so that the gelatin dissolves well.
When the gelatin has dissolved well, pour in the remaining 2 cups of cold water and stir well,
Once the gelatin has dissolved, add a few drops of black liquid vegetable coloring, do this until you obtain the desired color. (if you find the envelope of black gelatin already prepared, skip this step)
Once you have the desired color, let it cool a little so that the gelatin that is already set does not melt.
Take the milk gelatin out of the refrigerator and with very clean hands begin to remove the edges of the mold. Use a spatula and insert it into one edge to ensure that the gelatin is perfectly separated from the edges of the mold.
Insert the spatula on the side of the mold so that a small hole is formed and begin to pour the black gelatin there little by little, remember that it must already be cold so that it does not melt the milk gelatin.
Insert the spatula along all the edges so that the black gelatin penetrates well and the milk gelatin begins to float, as if it were a kind of float, with the milk gelatin in the center and the black gelatin covering the white gelatin. .
Once the 2 gelatins have been incorporated, refrigerate for a minimum of 5 hours, if possible let it set overnight.
After 4 hours or overnight, and the gelatin is completely set, with your very clean hands, peel off the edges of the mold and disassemble it on an extended plate and decorate as you wish.
Cut into slices, serve and enjoy.
Nutrition
Serving: 8g
There you have it – a spine-chilling Halloween jello dessert that’s sure to be the star of your Halloween gathering.
So, go ahead and channel your inner mad scientist in the kitchen this Halloween. Your guests will be both thrilled and chilled by this delectable, spine-tingling treat.
Inside: Learn how to make these soft, delicious Caramel Cheesecake Cookies. Theses cookies are made with common pantry ingredients and are perfect for the fall time. …
Inside: Learn how to make these soft, delicious Caramel Cheesecake Cookies. Theses cookies are made with common pantry ingredients and are perfect for the fall time.
Caramel Cheesecake Cookies are a delightful dessert fusion that will leave you craving for more with every bite. I recently made these for my family and they were an instant hit!
They are the perfect combination of fall flavors and classic cheesecake that everybody loves. Your home will smell delicious and your bellies will defintiely be filled with the warmth of the season.
Today we’ll explore this heavenly treat, provide you with a step-by-step recipe, and share some tips to elevate your baking game.
How to make Caramel Cheesecake Cookies
Ingredients
For the Cookie Dough:
2 cups flour
1 cup brown sugar
1 egg
2 TBS ground cinnamon
1\4 tsp salt
1\2 tsp baking soda
1\2 tsp baking powder
2 TBS dulce de leche
3\4 cups softend butter
For the Cheesecake Filling:
4 oz. cream cheese
3 TBS powdered sugar
1 tsp. vanilla
Instructions
Preheat the oven at 350° F
In a bowl mix the cheesecake filling ingredients .
Make little pieces of the filling with a spoon and place them in a cookie sheet with parchment or wax paper and put it in the freezer a least 1/2 hour before using it.
In another bowl mix all the cookie dough ingredients- placing the dry ones first and then the wet ones.
Mix well and chill the dough for 20 minutes.
Make approximately 1″ cookie dough balls and then make a hole in the center with your thumb.
Place a piece of the cheesecake filling inside and cover with the dough ball- rolling the ball again making sure the cheesecake filling stays inside of the cookie dough.
Bake for 10 to 11 minutes and let it cool down for 10 minutes.
Add melted butter to the top and sprinkle with a mix of white sugar, ground cinnamon and a little bit of ground nutmeg.
Learn how to make these soft, delicious Caramel Cheesecake Cookies. Theses cookies are made with common pantry ingredients and are perfect for the fall time.
In a bowl mix the cheesecake filling ingredients .
Make little pieces of the filling with a spoon and place them in a cookie sheet with parchment or wax paper and put it in the freezer a least 1/2 hour before using it.
In another bowl mix all the cookie dough ingredients- placing the dry ones first and then the wet ones.
Mix well and chill the dough for 20 minutes.
Make approximately 1″ cookie dough balls and then make a hole in the center with your thumb.
Place a piece of the cheesecake filling inside and cover with the dough ball- rolling the ball again making sure the cheesecake filling stays inside of the cookie dough.
Bake for 10 to 11 minutes and let it cool down for 10 minutes.
Add melted butter to the top and sprinkle with a mix of white sugar, ground cinnamon and a little bit of ground nutmeg.
How to store homemade cookies
Storing homemade cookies properly is essential to keep them fresh and maintain their flavor and texture. Here are some tips on how to store homemade cookies.
Cool Completely: Before storing, make sure your cookies have cooled completely. Warm cookies can create moisture inside the container, leading to sogginess.
Use Airtight Containers: The best way to store cookies is in airtight containers. You can use cookie tins, plastic containers with tight-fitting lids, or resealable plastic bags. Ensure there’s no air inside the container to prevent moisture and keep the cookies fresh.
Layering: If you need to stack your cookies, separate layers with parchment paper or wax paper to prevent them from sticking together or becoming too soft.
Room Temperature Storage: Most cookies can be stored at room temperature for several days to a week. Place them in a cool, dry place away from direct sunlight and heat sources. However, avoid storing cookies with moist fillings (like jam-filled cookies) next to crisp cookies, as the moisture can make the crisp cookies lose their crunch.
Freezer Storage: To extend the shelf life of your cookies, you can freeze them. Here’s how:
Place the cookies in a single layer on a baking sheet and freeze until they’re firm.
Transfer the frozen cookies to an airtight container or resealable plastic bag, separating layers with parchment or wax paper.
Label the container with the date and type of cookies.
Cookies can be stored in the freezer for up to 2-3 months.
When you’re ready to enjoy them, let them thaw at room temperature for a few hours.
By following these storage guidelines, you can enjoy your homemade cookies at their best for an extended period. Whether you’re baking for a special occasion or just satisfying your sweet tooth, proper storage ensures your cookies stay delicious.
