Here’s the perfect cherry dessert recipe for summer! Like an easy-to-assemble cherry pie, this beautiful cherry galette recipe is just as much of a crowd-pleaser packed with rich dough and a sweet-tart filling. Check out the full recipe:
Have you ever wondered how to make the best Sticky Bun French Toast? Wonder no more, because Chef Anna Olson is here to walk you through all of the steps you’ll need to go from “what a mess” to delicious! Follow along with the recipe below and then let us know in the comments below how your’s turned out!
3 Tbsp soft (spreadable) cream cheese
2 tsp maple syrup, plus extra for topping
1 pinch ground cinnamon
2 day-old cinnamon sticky buns
¼ cup chocolate chips
butter or vegetable oil (or both), for cooking
½ cup 2% milk
1. Preheat the oven to 350 F.
2. Beat the cream cheese with the 2 tsp of maple syrup and cinnamon until smooth. Trim the top and bottom off of each of the sticky buns so that they are about 2-inches tall, and slice the sticky bun almost in half horizontally, but not cutting all the way through. Spread the cream cheese inside each cut and sprinkle with chocolate chips.
3. Heat an oven-proof skillet on medium and lightly grease with butter and/or oil. Whisk the egg and milk together and dip the stuffed sticky buns into the egg mixture on both sides. Cook the French toast for about 4 minutes on each side. After flipping the French toast over, place it in the oven and bake for 5-8 minutes, until the chocolate in the centre has melted. Serve immediately with maple syrup or for a more decadent treat, serve with a scoop of ice cream and a drizzle of maple syrup.
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With it being prime fresh (local!) fruit season across Canada, pies are in order. We went to pastry pro Arlene Lott get her perfect pie pastry, and her tips and tricks for this easy peasy stencil pie topper.
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How to Make the Perfect Pie Topper | Easy as Pie with Arlene Lott
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This Southwest Spicy Chipotle Corn and Black Bean Salad recipe is easy to make and packed full of flavor. I used my spicy chipotle mayonnaise for the dressing. The spicy chipotle corn salad can be served as an appetizer, side dish or made into a meal. Enjoy.
#cornsalad #chipotlemayo #chipotlesalad #southwestsalad #freshcorn #cornrecipes #recipes #tesscooks4u
OTHER RECIPE VIDEOS YOU MAY LIKE TO SEE
How to Make Quick Spicy Chipotle Mayonnaise ~ Chipotle Mayo Sauce
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Mexican Recipes by Tess Cooks4u
Southwest Spicy Chipotle Corn and Black Bean Salad Salsa Recipe
2 cups fresh cooked corn or drained canned corn
1 small can black beans – rinsed and drained
1 cup diced tomatoes – I used halved cherry tomatoes
1/4 cup finely diced red onions – can use garden onions
1 cup finely diced bell peppers
1/2 finely diced seeded jalapeno
1/4 cup fresh chopped cilantro
juice half of lime
salt and black pepper to taste
1/4 cup sour cream
1/2 cup chipotle mayonnaise – see my previous video recipe
*Mix above ingredients together
Refrigerate for 1-2 hours before serving.
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How to make Jiffy pie crust mix into a cherry pie. I messed this one up sorry :9
Valerie’s cheesecake dessert features the brightness of lemon and cherry and will warm your heart ❤️
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Get the recipe:
Cherry Cheesecake Pizza Pie
Recipe courtesy of Valerie’s Home Cooking
Total: 5 hr 35 min
Active: 1 hr 20 min
Yield: 8 to 10 servings
1 1/3 cups all-purpose flour, plus more for dusting
1 cup almond flour
2 tablespoons granulated sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon fine salt
1 1/2 sticks cold unsalted butter, diced, plus more for the pan
4 tablespoons ice water, plus more if needed
16 ounces cream cheese, softened at room temperature
2/3 cup granulated sugar
2 large eggs, lightly beaten
1/2 large lemon, zested and juiced
2 pounds pitted fresh or thawed frozen cherries, with juices
1/4 cup granulated sugar
1 vanilla bean, split
1/2 medium lemon, zested and juiced
1 cup heavy cream
1 tablespoon confectioners’ sugar
1/2 teaspoon lemon zest
1/2 cup sliced almonds
Special equipment: a 12-by-1-inch pizza or tart pan with a removable bottom
For the pie dough: Into the bowl of a food processor, add the all-purpose flour, almond flour, granulated sugar, cinnamon and salt. Pulse to combine. Add the butter and pulse until the dough becomes crumbly. Add the ice water 1 tablespoon at a time and pulse after each addition until the dough holds together but isn’t wet. (Add additional tablespoons of water as needed.) Turn the dough out onto a floured work surface and form into a disk. Wrap in plastic and refrigerate for 30 minutes.
Position a rack in the center of the oven and preheat the oven to 350 degrees F. Butter and flour a 12-by-1-inch pizza or tart pan with a removable bottom.
Remove the dough from the refrigerator. Flour a rolling pin and work surface. Roll the pie dough, starting from the center and working outward, into a 14-inch circle, about 1/4 inch thick. Lay the dough in the prepared pan and press it into the bottom and sides. Fold the excess dough inward and crimp. Dock the dough with a fork.
Put a piece of parchment paper on top of the dough and weigh it down with pie weights, a butter knife or dried beans. Blind-bake on the center rack of the oven until the crust is pale golden and just firm, about 20 minutes. Set aside to cool.
For the cheesecake filling: In a medium mixing bowl, whisk together the cream cheese, granulated sugar, eggs and lemon zest and juice. Pour into the cooled pie crust and spread evenly with an offset spatula.
Bake until the cheesecake is set and the middle barely jiggles, 50 to 60 minutes. Set aside to cool.
For the cherry compote: Combine the cherries with their juices, granulated sugar, vanilla bean and lemon zest and juice in a medium saucepan over medium heat. Cook until the compote is thickened and syrupy, about 20 minutes. Let cool to room temperature, about 20 minutes.
Pour the compote over the cooled cheesecake filling, and spread evenly over the top.
For the whipped cream: In a large mixing bowl using a hand mixer or whisk, or in the bowl of a stand mixer fitted with the whisk attachment, whip the heavy cream, confectioners’ sugar and lemon zest until medium to firm peaks form.
In a medium skillet over medium heat, toast the almonds, stirring frequently, until golden brown, about 5 minutes. Set aside to cool.
To serve the cheesecake pizza pie, top each slice with whipped cream and toasted almonds. Enjoy!
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