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In a large bowl, beat the heavy cream with the vanilla until soft peaks form. Fold the meringue into the whipped cream until blended. Scrape the mousse into the crust and spread evenly. Freeze until firm, at least 8 hours but preferably overnight. (The mousse will not freeze solid like ice cream.)
Preheat the oven to 350°. Spread the pecans on a rimmed baking sheet and bake for about 8 minutes, until fragrant. Let cool completely. In a food processor, pulse the pecans, sugar, nutmeg and ...
Get the recipe: Maple Pumpkin Pie. ... Get the recipe: Chocolate Peanut Butter Mousse Pie. Bakerita. This Paleo Pumpkin Pie is super creamy and healthy enough to eat for breakfast. This recipe is ...
Heart-shaped recipes like this bring a little extra charm to Valentine’s Day or an afternoon tea. Enjoy them plain or with a drizzle of chocolate! Get the Recipe: Almond Flour Shortbread Heart ...
In this episode, Olson demonstrates several pound cake recipes starting with the lemon pound cake, and then with individual marble Bundt cakes with ganache glaze. With the lemon pound cake recipe, she makes an elegant fondant-covered heart cake.
To make the filling: Combine the cranberries, maple syrup, and water in a medium saucepan, bring to a simmer, and cook for 3 minutes. Transfer 1/2 cup of the berries, with some juice, to a small bowl and set aside. Pour the remaining berries and juice into the baking dish and set in the oven to heat for about 5 minutes while you make the topping.
Maple Butter Cream: Combine butter and milk and beat them together. Add the powdered sugar gradually and mix until the butter, milk and powdered sugar take on a frosting texture. Add the maple extract and combine well. Fill a pastry bag and pipe buttercream, (or spread with a butter knife) onto the top of your cooled cupcakes. Enjoy!
Classic Beef Stroganoff. A nod to tradition, with a tip of the hat to the ’80s love of decadent meals, beef Stroganoff seemed destined for popularity.