This Fruit Tart recipe has a sweet and crisp pastry crust, a rich vanilla custard filling and fresh ripe fruit lightly brushed with the easiest fruit tart glaze. This classic French Fruit Tart is a simple, yet elegant dessert sure to impress your family and friends.
This homemade Passionfruit Curd recipe is easy to make and a delicious tropical touch to any dessertsMakes 1 ⅔ cups
When you make your own healthy granola bars you get to know exactly what’s in them. These are packed with wholesome rolled oats, nuts, dates, tart cherries, and just about a teaspoon of honey per serving for sweetness. They’re a great treat to make and keep in the freezer—just pop them out to defrost quickly on the counter when you want them.
These Japanese soufflé pancakes are super fluffy, jiggly, and pillowy soft! They are a delight to have for breakfast, snack, or dessert and will wow any lucky guests you invite for brunch!
This easy peach compote is ideal for everything from pancakes to ice cream. With just 5 ingredients, this sweet peach sauce can be ready in under 15 minutes.
Homemade fruit roll ups are surprisingly easy to make and need only 3 ingredients- or less! This version of the childhood treat is full of wholesome real ingredients and sweet delicious flavor.
This quick, easy, and healthy yogurt fruit dip recipe is made without marshmallow or cream cheese. It's flavoured with simple ingredients like lemon zest, vanilla, cinnamon, and maple syrup. A delicious addition to a fruit platter or dessert/appetizer tray!
The Crochet Apple makes great teacher and friend gifts, are great for imaginative play, decor, craft fairs, and so much more! You're going to want to make a whole bushel full!
Un vrai coup de cœur ! Ne pas manquez surtout pas de tester cette déliceuse recette qui fleure bon l’automne. Notez la forme originale et l’allure rustique qui donnent à cette tarte aux pommes tout son caractère. A déguster et à partager entre gourmand(e)s...
De jolies images de fruits avec leurs noms à imprimer et découper. La liste comprend de très NOMBREUX FRUITS venus du monde entier!
These Japanese soufflé pancakes are super fluffy, jiggly, and pillowy soft! They are a delight to have for breakfast, snack, or dessert and will wow any lucky guests you invite for brunch!
Je n’ai jamais eu de jardin, de potager… Du coup je n’ai jamais vraiment connu la joie des cueillettes pendant lesquelles ont picore quasi autant de fruits que l’on en met dans son panier… Alors quand N. m’a proposé de venir m’occuper du groseillier...
If the physical copy of our Fruit of the Spirit cards isn't the best option for you, we are offering them as a digital download! For $4.99 you may purchase the files, print in whatever size you would like... laminate, bind them, use them however best fits YOUR family! Our Fruit of the Spirit cards bring every “fruit” to life, explaining what each of these qualities really looks like and providing tangible action steps to put them into practice with your family, friends, and neighbors. The front of each card features a key verse about the Fruit of the Spirit to memorize together. The back delves into a deeper explanation of what it truly means to live out each word, while also offering a few suggestions for how to practically apply each Fruit of the Spirit in your daily life.
L'incontournable cocktail cubain prend de la couleur ! Cette recette de mojito framboise, très fruité, sera idéal pour trinquer avec ses proches lors d'un apéritif estival. Prêt en quelques minutes, il se prépare avec du rhum, de la menthe, des framboises fraiches, du citron vert, du sucre, de l'eau pétillante. Santé !
Caramelized peaches are sweet, summery, and easy to make! Sliced peaches are sauteed with butter, brown sugar, and cinnamon until rich and caramelized.
Znudziła wam się zupa pomidorowa i ogórkowa? Jeśli tak- to mam dla was przepis na pyszną zupę marchewkową z ziemniakami. Jest smaczna i dodaje nam energii. Będzie idealna na letni obiad. Szybko ją przygotujesz w swojej kuchni.
Hello amigurumi lovers and beautiful visitors, I wanted to share the free amigurumi patterns for you here. In
It is the first week of kindergarten! What do I teach? I get this question all the time! I am so excited to put together this page together for you. I’m sharing our favorite first week of kindergarten read aloud stories and the free coordinating printables I made to go with them. Plus I will s
Learning about the Fruit of the Spirit is so important. These fun crowns are sure to add more to your lessons on this important topic. After teaching the memory verse and discussing what each word means, everybody gets a fun crown to display what they have learned. There are 3 different options. You...
I have a weak point for scone and biscuit, I love both eating them and making them. The different between them is not much, usually the scone is sweeter, some of them use egg as the ingredient or adding dried fruit. The basic ingredients are the same, flour, baking powder and some fat. Last time that I met my friend, she took me to a scone shop and I started to wonder about the recipe, the scone in that shop is very rich and sweet, I want to create it at home. But the point is the richness of the fat will weight the dough down, for this problem I solve by using the egg so it will puff the scone up while baking. It turn out that the first batch of testing is still too dry for me, so I add more sugar and cream and Voila here comes my scone ^^. It's hard to make scone with a lot moisture, you will be lured to add more flour to prevent sticking, but please not, it's my intention to keep it moist so you will get rich scone not a dry one. Scone and biscuit usually baked in hot oven, 200°C. up, high temperature makes the dough puff up because the fat melt, water turn into steam both of them leaven while the flour set quickly and you get high rise scone. But high temperature can make the bottom of the scone and biscuit burn too, if you can find there is a pan that made for scone baking, its metal is not good conductor of heat, because of that the bottom of the scone will be golden brown and the shape of the scone will be better. But if you can't find it, line the pan with silicone baking mat can help too. I really recommend you to dip the cutter into the flour before cutting because it will prevent the cutter to stick to the dough. Update: How to video Real rich scones Makes 7-8 scones 250g .......................... Cake flour 1tbsp .......................... Baking powder 45g ............................. Superfine sugar 1/4tsp ......................... Salt 90g ............................. Unsalted butter, cool and cut into pieces. 150g ........................... 1 egg + Whipping cream Preheat the oven for 200°C. Put the flour, sugar, baking powder and salt into a bowl, whisk to combine. Use your finger to mix the butter into the flour mixture until fully mix, the mixture will look like small bread crumbs. Whisk the egg and whipping cream together and pour into the bowl. Mix until some part of the mixture moisten, pour onto the work surface, press and fold the dough until smooth, note that this dough is high in moisture. (If you want higher scone follow the trick here.) Cut with 5.5 cm round cookie cutter (rub the cutter with butter and dip it in the flour before cutting). Place on the pan, brush with whipping cream. Bake for 13-16 minutes or until the top is brown . My Own Mission: Real rich scones
