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Cherry Pie

Cherry Pie

Supersize Cinnamon Roll | Eat the Trend



Cinnamon rolls are the ultimate decadent breakfast treat. They’re flaky, sweet, gooey, and just about perfect. If you’re as obsessed as we are, then prepare yourself for this gigantic cinnamon roll! Is has everything you love about cinnamon rolls but in a giant package. Slice into it and serve it up as a cake, or save it for yourself and have the most epic breakfast of all time.

Dough
1 yeast packet
1 cup warm milk
3 tablespoons granulated sugar
1/4 cup butter, melted
1 teaspoon salt
1 egg
4 cups all-purpose flour

Filling
1 cup brown sugar
2 tablespoons cinnamon
1/4 cup butter, melted

Glaze
1/2 cup powdered sugar
2 tablespoons butter, room temp
2 ounces cream cheese, room temp
1/2 teaspoon vanilla extract
1/2 teaspoon lemon juice
1 tablespoon milk

DIRECTIONS
To make dough:Stir yeast into a bowl with the warm milk and set aside.

In a large bowl, combine sugar, butter, salt, and the egg. Add half the flour and stir to combine. Pour in the milk/yeast mixture and combine.Continue adding flour a bit at a time until the dough is no longer sticky (use more or less flour, if necessary).

Knead for 5-10 minutes on a floured surface, sprinkling with extra flour if the dough becomes sticky. Form a ball and place the dough in a greased bowl. Cover with plastic wrap and allow to rise for 1-2 hours, until doubled in size.

In a small bowl, combine your brown sugar and cinnamon and set aside.

Once the dough has risen, punch it down and place onto a flat floured surface. Roll the dough into a very long strip roughly 2 inches wide and brush melted butter onto one side of the dough strip. Sprinkle the brown sugar and cinnamon mixture over the dough and roll the dough up into one big spiral.

Grease a round 8 inch baking pan and sprinkle the bottom with some remaining brown sugar mix. Place the cinnamon roll into the pan (it will not fully fill the pan), cover, and allow to rise for another 30-45 minutes.

Bake the cinnamon roll in an oven preheated to 325°F for 50-60 minutes, or until lightly browned on top.

To make the glaze: Combine the powdered sugar, butter, cream cheese, vanilla extract, lemon juice, and milk into a bowl and mix well with a hand mixer.

After the cinnamon roll has cooled a bit, cover it with the glaze and enjoy!

POPSUGAR Food shares delicious recipes, tutorials, kitchen tips and tricks, and everything else you need to start cooking … and eating! Hosted by Brandi Milloy, POPSUGAR Food shares easy-to-follow recipes, demos, and time-saving kitchen hacks on our show Get the Dish, and recreate the latest food crazes and invent new ones on Eat the Trend. Get the scoop on how to make everything from Cronuts to ramen burgers to vanilla cupcakes and beyond!

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Cherry Pie

How to Make: Cherry Dump Cake TUTORIAL



Ingredients:
1 – 9×12 buttered dish
2 cans cherry pie filling
1 tsp almond extract
1 box your favorite cake mix
1 stick melted butter
You can always change the can fruit used and add nuts (when changing the fruit don’t forget to change the EXTRACT if needed)
FOLLOW TUTORIAL.

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Cherry Pie

DIY Starbucks Cherry Pie Frappuccino | Eat the Trend



It seems like Starbucks is making an exciting menu announcement every couple of days — it can be hard to keep up! When we saw the news about the limited-edition American Cherry Pie Frappuccino only available in Japan, we knew we had to find a way to try it ASAP. Now you can get a taste of Summer with this copycat recipe and taste the tangy cherry compote, sweet vanilla Frapp, and flaky pie crust lid. There’s never been a Frappuccino this fun before!

INGREDIENTS
Pie dough, homemade or store-bought
Flour, as needed
Cherry compote:
2 cups frozen cherries
1/4 cup sugar
1/3 cup orange juice
2 teaspoons almond extract

Vanilla Frapp:
1 cup ice
1 cup milk
1 cup vanilla ice cream
1 tablespoon sugar
2 teaspoons vanilla extract
Whipped cream, to garnish

DIRECTIONS
For the pie crust lid: Preheat oven to 400°F. Make a dome with aluminum foil, using a Starbucks lid as a guide. Roll out your pie dough on a floured surface until about 1/4-inch thick. Lift it and place on top of the aluminum dome, forming it to fit. Trim off any excess around the bottom. Using a small round cookie cutter, remove a circle from the top of the dome. Then skewer tiny holes across the pie dough dome.

Bake the pie dome in the oven for about 10-15 minutes, until lightly golden brown.

To make the cherry compote: Place cherries, sugar, and orange juice in a pot and cook over medium-high heat for 10-15 minutes, stirring frequently. Remove from heat and add almond extract.

Pulse in the blender for a few seconds, just enough so the chunks of cherry can fit through a straw and place in the fridge until chilled.

For the vanilla Frapp: Add the ice, milk, vanilla ice cream, sugar, and vanilla extract in a blender and puree until all the ice is crushed.

To assemble: Pour 1/4 of the cherry compote into each cup. Fill each cup with 1/2 of the vanilla Frapp. Add the rest of the cherry compote on top. Top with whipped cream and place the pie crust dome on top.

POPSUGAR Food shares delicious recipes, tutorials, kitchen tips and tricks, and everything else you need to start cooking … and eating! Hosted by Brandi Milloy, POPSUGAR Food shares easy-to-follow recipes, demos, and time-saving kitchen hacks on our show Get the Dish, and recreate the latest food crazes and invent new ones on Eat the Trend. Get the scoop on how to make everything from Cronuts to ramen burgers to vanilla cupcakes and beyond!

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Cherry Pie

Apple Pie From Scratch



Here is what you’ll need!

Apple Pie From Scratch

INGREDIENTS
Pie Dough
2½ cups flour
1 teaspoon salt
1½ sticks butter, cold and cut in cubes
4-8 tablespoons ice water

Filling
2½ pounds Granny Smith apples, cored and sliced
¾ cup sugar
2 tablespoons flour
½ teaspoon salt
1 teaspoon cinnamon
¼ teaspoon nutmeg
½ lemon
1 egg, beaten
1 tablespoon sugar
Vanilla ice cream

PREPARATION
Preheat the oven to 375°F/200°C.
In a medium-sized bowl, add the flour and salt. Mix with fork until combined.
Add in cubed butter and break up into flour with a fork. Mixture will still have lumps about the size of small peas.
Gradually add in ice water and continue to mix until the dough starts to come together. You may not need all of the water, but if the dough is too dry then add more. The dough should not be very tacky or sticky.
Work the dough together with your hands and turn out onto a surface. Work into a ball and cover with cling wrap. Refrigerate.
In a bowl, add the sliced apples, sugar, flour, salt, cinnamon, nutmeg, and lemon.
Mix until combined and all apples are coated. Refrigerate.
On a floured surface, cut the pie dough in half and roll out both halves until round and about ⅛-inch thick.
Roll the dough around the rolling pin and unroll onto a pie dish making sure the dough reaches all edges. Trim extra if necessary.
Pour in apple filling mixture and pat down.
Roll the other half of the dough on top.
Trim the extra dough from the edges and pinch the edges to create a crimp. Make sure edges are sealed together.
Brush the pie with the beaten egg and sprinkle with the sigar.
Cut four slits in the top of the pie to create a vent.
Bake pie for 50-60 minutes or until the crust is golden brown and no greyish or undercooked pastry remains.
Allow to cool completely before slicing.
Top with ice cream and enjoy!

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MUSIC
Soho Strut
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Cherry Pie

DIY Starbucks Unicorn Frappuccino | Eat the Trend



If you’ve been on the internet recently, chances are you’ve heard about Starbucks’ limited edition Unicorn Frappuccino. This magical drink is only available for a few days, but if you can’t make it in time (or can’t bear the thought of living without it!), don’t despair. We hacked this tangy drink so you can enjoy it well past April 23rd.

INGREDIENTS
For the blue syrup:
1/2 teaspoon blue raspberry Kool-Aid powder
1/2 teaspoon hot water
1/4 cup white chocolate candy melts, melted

For the Frappuccino:
1/2 cup ice
3/4 cup milk
1-2 scoops vanilla ice cream
1/2 tablespoon mango syrup
1 tablespoon pink lemonade Kool-Aid powder
1/4 teaspoon citric acid
1/2 tablespoon grenadine syrup

For the topping:
Whipped cream
Pink pearl dust
Blue pearl dust

DIRECTIONS
To make blue syrup: Into a bowl add Kool-Aid powder and water and mix to combine. Whisk in the melted white chocolate until completely incorporated. If it sets or is a little too thick you can add 1 drop of water at a time until you have a pourable consistency.

To make fFrappuccino: Into a blender add your ice, milk, vanilla ice cream, mango syrup, pink lemonade Kool-Aid powder, citric acid, and grenadine. Blend until smooth. If the color isn’t vibrant enough you can add more grenadine 1/4 teaspoon at a time.

To assemble: Pour the pink mango Frappuccino into the cup filling it a third of the way full. Then drizzle the blue syrup around the inside of the cup letting it drip down slightly. Top with remaining Frappuccino, whipped cream, and then sprinkle with pearl dust. Serve immediately.

POPSUGAR Food shares delicious recipes, tutorials, kitchen tips and tricks, and everything else you need to start cooking … and eating! Hosted by Brandi Milloy, POPSUGAR Food shares easy-to-follow recipes, demos, and time-saving kitchen hacks on our show Get the Dish, and recreate the latest food crazes and invent new ones on Eat the Trend. Get the scoop on how to make everything from Cronuts to ramen burgers to vanilla cupcakes and beyond!

Subscribe to POPSUGAR Food!

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Cherry Pie

Purple Goo



This week, I’m not really lookin’ forward to this episode. This is probably the only episode I’m- I’ve never looked forward to, ok? I’ve got Purple Goo by Silkie Farms, ok? Everybody take a look at this, make sure you see this, and avoid it at ALL COSTS, ok? This is the WORST tasting dabs I’ve EVER done in my entire life. It tastes like fuckin’ burnt plastic, burnt cellophane, burnt rubber- some shit like that. It is DISGUSTING, ok? Like, it will get you high, don- don’t get me wrong on that. It will get you high, if you can stomach the fucking nasty ass flavor of it, ok? It’s not like terps have been, you know, muted or anything, not the hash taste. I’ve had bad tasting dabs that have had no flavor that have just tasted like hash, or reclaim or something like that. This is- Whole ‘nother fucking level. This is fucking just disgusting, ok? It’s not- not- It’s- It’s fucked up! It’s bad, ok? The only- The only thing we’ve even been able to find this to be semi pallatable, is by turning it down to like 600 and doing really really low temp dabs. And even then, it’s still- it’s still got that taste, ok? So I’m gonna do this one for you guys, but I’m not gonna be happy about it, all right? Now, it doesn’t really look that bad. But it is- It is kind of a waxy, buttery kind of consistancy. But, it looks good, doesn’t have that much of a smell to it, but once you get some heat to it *gutteral sound of disgust* the fuckin’- the whole room just smells like you just fucking- Like this may as well be a eraser for a pencil, like- Just dab it on there, ’cause that- that’s about what the fuckin’ smell is gonna- Like- Like- *shrugs* I- I dun- I dunno what a burning eraser smells like, but it’s pretty fuckin’ close. Ya’ll get the picture, it’s fucking disgusting. Don’t ever buy Silkie Farms Purple Goo. I don’t know if any of their other strains taste any better, but this is the only one I’ve seen and I’m probably not gonna be trying these guys again any time soon, ok? I did only pay 20 dollars for this gram, so it’s not that bad, but I will be telling the guys down at Cannarail, they should probably stop carrying these guys ’cause this is- This is- It’s- It’s ridiculous. There’s no reason for your dabs to taste like- like shit, ok? So here goes nothin’ *takes dab* Even the smoke on the exhale. I just fogged out the camera girl, she’s fuckin’ hatin’ that reek. It- It’s disgusting- like- *coughs* There’s no other ifs, ands or buts about it, it’s the most disgusting dabs I’ve ever done in my entire life. Avoid them! Do not buy! Pass, pass, pass! It’s the worst! If I could give this a negative review- Like, this is the worst review I’ve ever done, worst product I’ve ever had on this show by far. No. Just don’t. Just avoid, k? Do not buy, do not pass go, just don’t collect 200 dollars. Just avoid this shit! That’s all I got for this episode, k? Jus-Just don’t buy that shit! Make sure to hit that like button, find out what else you shouldn’t be buyin’, maybe you should be buyin’. This is kinda the only time I’ve recommended NOT buyin’ something. But hit that like button, make sure to subscribe, leave me a comment, smoke, and always share. Now get the fuck outta here! Like, Subscribe, Smoke, And Always Share.

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Cherry Pie

Cherry Pie No Bake Cheesecake



You’ll Need:

2C graham crackers, finely crushed
1/4C white sugar
1 stick of unsalted butter, melted
1C cold heavy whipping cream
1 8 oz block cream cheese
1/2C powdered sugar
1 can cherry pie filling

Make It:

1-Preheat oven to 375*F. Combine graham crackers, butter and white sugar until the mix resembles wet sand. Press into a pie dish and bake for 8 mins. Once done, pop in the freezer while you make the rest.

2-Whip your cream until it turns into the texture of whipped cream, set in the fridge.

3-Beat together your cream cheese and powdered sugar. Fold in the whipped cream.

4-Smooth your layers onto the crust: cream cheese mixture and than the entire can of cherry pie filling. Easy! Enjoy!

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Cherry Pie

4D Cherry Pie w/ a Removeable Slice Acrylic Nail Art Tutorial



My Art Channel ~

3D Apple Basket Acrylic Nail Art Tutorial ~

As I mentioned I don’t really eat cherry pie, in case any of you are wondering my favorite kind of pie is one of three. My favs are Lemon Merengue, French silk and Strawberry Rhubarb. Between those three, which is my #1, well that changes depending on the day. I hope you like this design! Please share recreations on Facebook or Instagram! I would love to see them! Also don’t forget to click “LIKE” and “Subscribe” to help support my channel!

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Instagram ~

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