MeandCharlee_talkin
@meandcharlee_talkin • 525,400 subscribers
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Another new recipe for me today and another winner! #tiktokthanksgivingcontest #thanksgivingdessert #gingerbread Gingerbread Brownies with Gingerbread Ermine Frosting Original recipe by I Am Baker. Note: The only changes I made to the original recipe were using salted butter instead of unsalted butter and increasing the salt to 1 teaspoon in the brownies. Gingerbread Brownies Ingredients 1 cup (2 sticks) salted butter, melted 1 1/2 cups light brown sugar, packed 2 large eggs, room temperature 2 tablespoons molasses 1 teaspoon vanilla extract 2 1/2 cups all-purpose flour 1 tablespoon ground ginger 2 teaspoons ground cinnamon 1 teaspoon baking powder 1 teaspoon salt Gingerbread Ermine Frosting Ingredients 1 cup whole milk 5 tablespoons all-purpose flour 1 cup (2 sticks) salted butter, room temperature 1 cup light brown sugar, packed 1 teaspoon gingerbread spice mix (recipe below) 1 teaspoon vanilla extract Directions Preheat oven to 350°F. Line a 9x9-inch baking dish with parchment paper and set aside. In a large bowl, mix melted butter and brown sugar together until well combined. Add eggs, molasses and vanilla and mix until smooth. In a separate bowl, whisk flour, ginger, cinnamon, baking powder and salt together. Gradually add dry ingredients to wet ingredients and mix until fully combined. Spread batter evenly into prepared baking dish. Bake for 28-33 minutes or until the edges are set and the center is no longer jiggly. Allow brownies to cool completely before frosting. While brownies are cooling, make the frosting. In a medium saucepan over medium heat, whisk milk and flour together. Cook for 3-5 minutes, whisking constantly, until mixture is smooth and thick like pudding. Remove from heat and allow to cool completely to room temperature. Press plastic wrap directly onto the surface to prevent a skin from forming. In a large bowl, cream softened butter and brown sugar together for 2-3 minutes until light and fluffy. Scrape down the sides of the bowl as needed. Add cooled milk mixture and gingerbread spice mix. Beat on medium-high speed for 2-3 minutes until light and fluffy. Switch to a whisk attachment, add vanilla and whip on high for 7-8 minutes until frosting is smooth and creamy. Spread frosting evenly over completely cooled brownies. Slice and serve! Homemade Gingerbread Spice Mix 3 tablespoons ground cinnamon 2 tablespoons ground ginger 1 tablespoon ground nutmeg 1 teaspoon ground allspice 1/2 teaspoon ground cloves 1/2 teaspoon ground cardamom (optional)
MeandCharlee_talkin474,400 просмотров • 3 дней назад
Not a huge fan of pumpkin pie? Make this instead! #thanksgivingdessert #tiktokthanksgivingcontest #easyrecipe Pumpkin Bread Pudding with Praline Sauce Original recipe from Flavor Mosaic Ingredients Pumpkin Bread Pudding 1 lb loaf day-old French, Italian or challah bread, torn into small pieces 1 cup heavy cream 1 cup half and half 1 (15 oz) can pumpkin puree 1 1/2 cups granulated sugar 3 tablespoons butter, melted (I used salted) 4 large eggs 2 teaspoons vanilla extract 1 tablespoon pumpkin pie spice 1/2 teaspoon salt (original recipe didn’t call for) Praline Sauce 1 cup unsalted butter (I used salted) 1 cup heavy cream 1 cup brown sugar 1/2 cup chopped toasted pecans (I used 3/4 cup) 1/2 teaspoon salt (original recipe didn’t call for) Directions Preheat oven to 350°F. Grease a 9x13 baking dish and add torn pieces of bread. In a large bowl, whisk together heavy cream, half and half, pumpkin puree, sugar, melted butter, eggs, vanilla, pumpkin pie spice and salt until well combined. Pour pumpkin mixture evenly over bread, making sure all pieces are coated. Bake in preheated oven for about 1 hour or until the center is set. (Mine was set in 50 minutes) While bread pudding is baking, prepare the praline sauce. In a heavy saucepan over medium-low heat, combine butter, heavy cream, brown sugar and salt. Stir until butter is melted and mixture comes to a boil. Reduce heat to low and stir in toasted pecans. Allow sauce to simmer for about 5 minutes or until slightly thickened. Serve bread pudding warm with praline sauce poured over the top.
MeandCharlee_talkin81,700 просмотров • 1 день назад
The best chicken marinade! #marinade #chicken #summerrecipes #thebest Ingredients 1/2 cup avocado oil 1/2 cup balsamic vinegar 1/4 Worcestershire sauce 1/4 cup soy sauce 1/2 cup maple syrup 3 tablespoons Dijon mustard 2 teaspoons salt 6 garlic cloves, smashed 3 lbs chicken thighs Directions Mix all ingredients together and pour over chicken. Allow to marinate for at least 2 hours before cooking!
MeandCharlee_talkin127,400 просмотров • 4 месяцев назад
Creamy Pesto Pasta Salad! #pastasalad #pestopasta #summersalad Ingredients 16oz pasta, cooked and cooked 1/2 cup roasted red peppers, chopped 1/2 red onions, chopped 1/2 sun dried tomatoes, chopped 12oz bacon, cooked crispy 1 cup pesto 3 garlic cloves, Chopped 1/2 cup mayonnaise 1/2 cup sour cream Zest and juice of 1 lemon Salt and pepper to taste. 1/3 cup grated parm 1 teaspoon lemon zest Prepare ingredients add to a bowl and mix! Top off with grated parm and lemon zest!
MeandCharlee_talkin19,400 просмотров • 5 месяцев назад
Birthday boy Hudson put in a special request for cookies tonight… so of course we had to use his favorite cereal! 🍪 #fruitloops #birthdaydessert #easyrecipe #cookies Ingredients 3/4 cup room temperature butter 1 cup pack light brown sugar 1/4 cup white granulated sugar 1 egg + 1 egg yolk (room temp) 1 teaspoon vanilla extract 2 cups AP flour 2 teaspoons cornstarch 1 teaspoon baking soda 1/2 teaspoon salt 2 cups fruit loops. Directions Cream together, butter and sugars for about 2 minutes. Add egg and egg yolk as well as vanilla and mix until eggs are fully incorporated. Mix dry ingredients in a separate bowl then add, in two batches, the dry to wet. Fully combining in between each addition. Add fruit loops and mix until evenly distributed. Scoop 2 tablespoons of dough and place on a parchment lined cooking sheet. Place cookies in freezer while your oven is preheating to 350*f. Cookies should be in freezer for 15-20 minutes. Once chilled, remove enough of the cookies to allow for 2 inches between each cookie.( I freeze the extras). Bake 9-11 minutes until edges are set, but the center looks slightly undercooked. Remove from oven and allow to cool on sheet for 10 minutes before transferring to cooling rack!
MeandCharlee_talkin11,900 просмотров • 1 год назад
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