a very simple and fun recipe for upside down puff pastry onion tart which reached over 800,000 views on instagram!
Light and airy classic cream puffs made with an easy gluten-free choux pastry baked into crisp puffs and filled with vanilla cream. An impressive, but easy dessert for entertaining! Use the choux pastry to make gluten-free cream puffs, eclairs, or profiteroles!
Your guests won't flake, but your food will.
A twist on the average festive mince pie, using puff pastry instead of shortcrust pastry.
These upside-down puff pastry tarts are as delectable as they are easy to make.
We know you love a meat pie, but have you ever tasted a curried meat pie? Impress with these cheat's pie maker pies, packed with tasty pork and veggies.
Tender oysters mixed with cream and lemon zest, then topped with buttery cracker crumbs and baked until bubbly and hot.
Why not enjoy your garden all year long with these Canning Recipes. I just love seeing my beautiful hard work lined up on my storage room shelf. CANNING RECIPES Is your garden overflowing with produce? Can't seem to eat it fast enough before it spoils? Well then, why not can it and enjoy it all
Cream puffs are made with a light choux pastry that puffs up when baked; fill with rich vanilla cream and drizzle melted chocolate on top for a fancy dessert!
How to Make a Double Pie Crust Article - Making a double homemade pie crust is basically the same as making a single pie crust.
Taco Tortilla Roll Ups - An easy Christmas, New Year´s Eve, Game Day, or after-school snack with tons of great flavor and you make them ahead of time!
Fool Proof Pie Crust ♡1 1/4 cups all purpose flour 1 TBSP granulated sugar 1/2 tsp salt 6 TBSPs unsalted butter 1/4 cup vegetable shortening 2 TBSPs vodka (see note) 2 TBSPs ice waterCut up 6 TBSPs unsalted butter into 1/2 inch pieces and stick it in your freezer. Also stick in there 2 TBSPs vodka and 1/2 cup vegetable shortening. Fill a measuring cup about a 1/2 cup full of cold water and put it in your refrigerator. Leave everything in there about a half hour. When you remove the water from the fridge, add ice to it. To the bowl of your food processor, add 3/4 cup all purpose flour, 1/2 tsp salt, and 1 TBSP granulated sugar. Pulse until just combined.Add the chilled butter and shortening. Pulse until it is combined and there are no streaks of flour left. Add the last 1/2 cup of flour. Pulse until it is combined, broken up, and evenly distributed around the bowl. Pour the mixture into a large bowl and add 2 TBSPs of cold vodka and 2 TBSPs ice water.With a stiff spatula work the dough into a ball. Turn the dough out, shape into a disk, wrap with plastic and refrigerate for an hour. Using a lot of flour, roll the dough out. Once the dough is rolled out, use the rolling pin to roll it up and transfer it into the pie plate. Press into the pie plate, trim off the extra dough, and pinch the edges.Notes My friend, Crazy for Crust, says that vinegar works as a substitute for the vodka, though the vodka does not add any taste and the alcohol vaporizes in the oven.
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