“sweet shortcrust pastry fillings ideas easy dessert dishes”

At risk of sowing the seeds of war, this recipe is overcomplicated, my dear fellow. What do you have guac with? Other kinds of dips and sauces that have onions and peppers and tomatoes. Let guacamole be the empire of the unsullied avocado. I make mine thus: take an avocado, half lime (up to a whole one, and ideally a key lime), a little salt, and some minced cilantro. (I sometimes make it with lemon and oregano instead, which makes it feel more Tex-Mex to me.) Mash it with a fork just until it turns into chunky dip, and no more.
Hey Lindsay!! I am making these for a baby shower this weekend and was just wondering if the water is supposed to be boiling or not? I see the recipe calls for just water and then while reading the steps it says hot water. I have a recipe for chocolate that uses boiling water so i was just wondering if this is the same concept or not. Thanks 🙂
I use the frosting as the recipe is written – with butter and shortening. I know some people like to use all butter. If you do half and half, I leave them out of the fridge for several days. If you use all butter, I suggest refrigerating them and then serving at room temperature.
Swap out unsalted butter and low sodium stock if you’re on a low sodium diet. Alternatively, you can use a tiny bit of celtic sea salt when using low sodium versions of stock or butter – celtic sea salt has a saltier flavor – without extra sodium that some of the salted items come with.
I’ve been on a roll lately with the soups and stews, and actually have a few more of those ready to share. (Along with several desserts!) But for today at least, I’m changing it up with this sticky sesame cauliflower recipe.
The cupcakes are cooling at the moment and i say everything is as what was stated about the recipe. This is my first take on vanilla cupcake as everytime i try a cake version, i always get that eggy taste that i dont like. Until this one. My niece easily gobbled down 2 cupcakes simultaneously and keeps on saying it was so good so i will take her word for it. Found my go to vanilla cupcake recipe finally. Thanks a lot for sharing.
We’re all about good recipes, and about quality home cooking that everyone can enjoy. Whether you’re looking for some healthy inspiration or learning how to cook a decadent dessert, we’ve trustworthy guidance for all your foodie needs.
This flavorful fiesta-on-a-plate involves an unlikely main ingredient: fruit! Jackfruit is an extremely versatile ingredient because it absorbs and takes on the flavors of spices and other ingredients incredibly well, which helps lend these tacos their authentic flair. The fruit itself is pale in color and has a flaky, meaty texture, which makes it the perfect meat substitute for a vegetarian or vegan dinner option so everyone can enjoy it. 
A: Yes, buttermilk is necessary for this recipe. It has to do with the way it interacts with other ingredients. Buttermilk is the liquid leftover after churning butter.  Check out my more in depth post about how to make buttermilk substitute.
Make this super-simple wrap the night before, wrap in parchment paper or plastic wrap, and store in the fridge—just grab it in the morning on your way out the door. Use Flatout Light whole-grain flatbreads to keep calories in check; you can find them at most supermarkets, usually in the bakery section.
7. Bake for 12 -14 minutes at 350 °F or until a toothpick inserted in the center comes out clean.  My oven takes 14 minutes. Let them cool in the pan for a couple minutes, then remove. Note: if baking mini cupcakes, bake 10 minutes.
I always hate raw onion in things, but somehow I think the onion-smooshing you do here would make it soooooo much better! I might start doing that for all things that call for raw onion. I hate the texture when you bite into a piece but the flavor is nice.
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Unbelievably rich and creamy, this easy vegan Alfredo is bound to become a favorite. Be sure to check the ingredient list on your unsweetened almond milk, as some contain vanilla flavoring even if they aren’t labeled as such. For this recipe, you’ll want almond milk without any vanilla.
I have no idea what went wrong? My cupcakes turned out dense, more like a muffin. I feel like, perhaps it was too much flour. Looking through the comments, it doesn’t seem like anyone else had this outcome. I like my cupcakes to be light and fluffy and these turned out dense:( I’m bummed!
An added bonus?  The cupcake batter can all be mixed up in one bowl!  Yeah!  Because some of you have mentioned to me that you’re short on time or may not have many people living in your home, I’ve also included some notes below the recipe to help you.  Like how to make the cupcakes ahead of time, freeze them, and how to even turn this into a 9-inch cake.
Hi, Mariam. I’m so glad you like these cupcakes, and that they came out good for you. I would not suggest swapping the powdered sugar for granulated sugar for the frosting. Granulated sugar would give the frosting a gritty texture. You can place granulated sugar in a spice grinder, coffee grinder, food processor or blender and blend it until it turns light and powdery, just like powdered sugar. Fair warning- if your processing it in a plastic container, the sugar might scratch it. I scratched my new Blendtec doing just that. Here’s a link with tips. Good luck! Happy baking!
Avocados may be high in fat, but they have the good essential healthy fats which we should consume every day. They are also high in fiber, rich in vitamin B, E and K and have 60 percent more potassium than bananas. I love avocado so much I created an entire Avocado Obsessed Pinterest board in their honor.
A dinner of Brussels sprouts, turnips, carrots, and lentils may sound more like a punishment than a treat, but believe us—the combination is delicious. In fact, the general effect is actually rather delicate.
I made my eggs in the Instant Pot. If you haven’t yet experienced the miracle of Instant Pot hard- or soft-boiled eggs, please give them a try. They cook in three minutes and the peels slide right off.
Unfortunately, I did not have a good experience with these. The cupcakes did not have any rise or fluff. They were dense with a doughy crumb. I tried baking a batch for a few extra minutes but it only helped slightly. Like another reviewer mentioned, I also had a lot of cake stick to the paper liners. The cake has a pretty good flavor and seems so easy to come together. Maybe I’ll try again but this batch was a sad waste. 
Lastly, the frosting recipe.  This may be my favorite frosting ever.  It’s incredibly creamy, smooth, and just ridiculously good.  The frosting recipe will make quite a bit, so if you like less frosting on your cupcakes feel free to cut the recipe in half.  Or just eat the leftover frosting with a spoon.  Not that I’ve ever done that or anything.
I haven’t tried that specifically in this cupcake, but I’m not sure that’d be a great swap. If you’d like to use yogurt in a cupcake, I’d suggest trying this one and swapping out the sour cream for the yogurt.
Beat powdered sugar and butter until smooth. Add vanilla extract and 1 teaspoon of milk. Beat on medium speed for several minutes, until light and fluffy. If the frosting appears too thick, add an additional teaspoon of milk.
Vegetarians and carnivores alike will love this ingenious twist on meat loaf. The meaty-flavored, umami-rich recipe received our Test Kitchen’s highest rating. Though it does involve a few steps, they all add up to incredible flavor: Roasted bell peppers are slightly smoky, sweet, and silky; sautĂ©ed creminis have a concentrated mushroom flavor; and toasted walnuts offer hearty texture. Since you’ll already have your food processor out for finely chopping the mushrooms, you can also use it to chop the onion and walnuts. Do what you can to steal away a portion of leftovers into the fridge; it will make for a great “meat” loaf sandwich the next day.
If you are a bit vegetable shy, roasting is the way to go. Roasted veggies have a completely different character than raw and will not make you think of salad. Don’t be surprised when you catch yourself nibbling them right off the pan!
I made this for dinner and it was delicious! I sautéed garlic, red, green, and yellow pepper to add color and when it was almost done, some fresh spinach. I also used chickpea rotini noodles to reduce the total carbs-everything blended wonderfully! My husband enjoyed it so much that he took some for lunch and he is not vegan.
Well that is one mystery solved. I wonder if regular corn tortillas taste that good once they are deep-fried or whether they have some sort of special tortilla. I would love to intern in their chip-frying department, ha ha ha! So delicious. Thank you for your comments Chris, I appreciate you stopping by!
Thank you for this lovely recipe. Couldn’t find the broth in my local HFS so I just used some veggie broth I had at home and threw in some spinach and a little extra spice. It was great. I will keep my eyes open for the one you pictured above. Maybe WF will have it. Love that this is so easy and is made with stuff I generally have on hand :).
I love this recipe. I loosen the skin on the thighs and season the upper side of the meat also. Replace the skin and cook by the directions. Don’t be afraid to cook above internal temperature of 165° as the skin keeps the meat juicy. My daughter requested some of my spice mixes for Christmas and this was included! Best Baked Chicken ever!
Followed the recipe as written… there was enough seasoning to put some on the bottom and top of the thighs. (might as well use it all up right?) Came out perfect, crispy, juicy, flavorful, easy to make and easy cleanup (if you use tin foil on the baking sheet like the video). I’ll do this again in a heartbeat. Thanks !!
Very impressed with the ease, colour, moistness and look. Unfortunately I found the taste to be too sweet (no problem, can cut down on sugar next time to taste) but my biggest issue was the flavour, very poor compared to using butter. Thank you so much anyway and glad i gave them a go xx
Hey Jessica, Thank you for the cookbook love! I’m obsessed with making thick, creamy smoothies, and I love playing around with ingredients to produce a filling, stick-to-your-ribs texture. I love to use one or more of the following: avocado, ice, coconut butter, frozen banana, and almond (or other nut/seed) butter. Another simple option is to reduce the amount of liquid called for and it’ll be thicker without any other swaps.  
My Crazy Cupcakes start with a classic sweet sponge. This recipe acts as your Master Cupcake recipe. No matter what flavor you are making you will never need another cupcake recipe again. This cake is fluffy moist and sweet, making it the perfect canvas for whatever flavors you and your family are craving.