Trang chủ Top 9 món ăn Top 9 các món ăn được chế biến từ large egg

Top 9 các món ăn được chế biến từ large egg

1 2 3 4 5 6 7 8 9

1 . Mini Guanciale Spinach Quiche

Mini Guanciale Spinach Quiche

Mini Guanciale Spinach Quiche

Perfect portion for 2, no leftover!

Nguyên liệu

1

pie crust

20 g

guanciale, thinly sliced

2

garlic gloves, chopped

60 g

spinach leaves

1

large egg

80 ml

heavy cream

80 ml

milk

20 g

grated parmesan

pinch

nutmeg

pinch

cayenne

Hướng dẫn nấu nướng

* Bước 1

Make the crust 2 hours in advance following this recipe

* Bước 2

Preheat your oven to 375F (190C), place a baking tray on middle rack.

* Bước 3

In a frying pan, fry the guanciale on medium heat until lightly crispy, no need to add fat here as the guanciale will sweat out. Remove the guanciale and set aside.
In a frying pan, fry the guanciale on medium heat until lightly crispy, no need to add fat here as the guanciale will sweat out. Remove the guanciale and set aside. In a frying pan, fry the guanciale on medium heat until lightly crispy, no need to add fat here as the guanciale will sweat out. Remove the guanciale and set aside.

* Bước 4

In the same pan on medium heat, fry garlic with the leftover fat. Add spinach, season with some salt and cook until softened. Do not over cook. Set aside.
In the same pan on medium heat, fry garlic with the leftover fat. Add spinach, season with some salt and cook until softened. Do not over cook. Set aside.

* Bước 5

In a mixing bowl, bring together egg, milk, heavy cream, parmesan, pinch of cayenne, nutmeg and salt and whisk to combine.
In a mixing bowl, bring together egg, milk, heavy cream, parmesan, pinch of cayenne, nutmeg and salt and whisk to combine.

* Bước 6

Take out the prepared crust. Place spinach on the bottom of the crust and layer with fried guanciale. Carefully pour over the liquid mixture all the way to the edge.
Take out the prepared crust. Place spinach on the bottom of the crust and layer with fried guanciale. Carefully pour over the liquid mixture all the way to the edge. Take out the prepared crust. Place spinach on the bottom of the crust and layer with fried guanciale. Carefully pour over the liquid mixture all the way to the edge.

* Bước 7

Bake in the oven for 30 minutes or until golden brown on top. Dinner is served!

chú ý: nếu có ảnh bạn có thể click để xem phóng to

2 . Caribbean Spiced Rum Cake

Caribbean Spiced Rum Cake

Caribbean Spiced Rum Cake

When my sweet neighbor gifted me a pineapple, I immediately thought about the bold and bright Caribbean flavors: coconut, almond, pineapple, vanilla and of course spiced rum. Serving with a pineapple martini on the side, oh you know it's gonna be good.

Nguyên liệu

56 g

all-purpose flour

10 g

corn starch

4 g

baking powder

pinch

salt

7 g

unsweetened shredded coconut

22 g

granulated sugar

25 g

unsalted butter, softened

40 g

unsweetened coconut milk

55 g

crushed pineapple, drained and juices reserved for glaze

1

large egg

27 g

dark spiced rum, or dark rum

4 g

vanilla extract

25 g

unsalted butter

10 g

pineapple juice

1 g

spiced rum

40 g

powdered sugar

Hướng dẫn nấu nướng

* Bước 1

Crushed Pineapple: cut pineapple into chunks. Put them into your food processor and pulse 2-3 times. Use a strainer to reserve the pineapple juice. Set aside.

* Bước 2

Preheat the oven to 325F (160C). Prep a 1 1/3 cup (330ml) bundt pan with shortening (or nonstick cooking spray) and dust with almond meal.
Preheat the oven to 325F (160C). Prep a 1 1/3 cup (330ml) bundt pan with shortening (or nonstick cooking spray) and dust with almond meal.

* Bước 3

For the Cake: With an electric mixer, cream the softened butter and granulated sugar. In a separate bowl mix all the dry ingredients together, including the shredded coconut. Then beat the dry mixture into butter mixture. It will be crumbly.

* Bước 4

Whisk the coconut milk, egg, rum, vanilla extract, and drained crushed pineapple together, and add to the mixer. Beat until combined.
Whisk the coconut milk, egg, rum, vanilla extract, and drained crushed pineapple together, and add to the mixer. Beat until combined.

* Bước 5

Pour the batter into the pan and bake for 40 minutes or until a toothpick into the center of the cake comes out clean. If not, bake for 5 minutes longer, then test again.
Pour the batter into the pan and bake for 40 minutes or until a toothpick into the center of the cake comes out clean. If not, bake for 5 minutes longer, then test again.

* Bước 6

While the cake is cooling, prepare the spiced rum syrup. In a sauce pan combine all ingredients. On medium heat, bring the mixture to a simmer and cook for 8 minutes or until it begins to thicken slightly. Remove from heat.
While the cake is cooling, prepare the spiced rum syrup. In a sauce pan combine all ingredients. On medium heat, bring the mixture to a simmer and cook for 8 minutes or until it begins to thicken slightly. Remove from heat. While the cake is cooling, prepare the spiced rum syrup. In a sauce pan combine all ingredients. On medium heat, bring the mixture to a simmer and cook for 8 minutes or until it begins to thicken slightly. Remove from heat.

* Bước 7

With a skewer, poke holes throughout the cake and slowly pour the syrup over it, allowing it to absorb until all the syrup has been applied. Cover the pan loosely with plastic wrap and let it sit at room temperature for 2-3 hours.
With a skewer, poke holes throughout the cake and slowly pour the syrup over it, allowing it to absorb until all the syrup has been applied. Cover the pan loosely with plastic wrap and let it sit at room temperature for 2-3 hours. With a skewer, poke holes throughout the cake and slowly pour the syrup over it, allowing it to absorb until all the syrup has been applied. Cover the pan loosely with plastic wrap and let it sit at room temperature for 2-3 hours.

* Bước 8

When ready to serve, gently slide a thin knife between the cake and the edges of the pan to loosen. Cover the cake with a cake plate and carefully flip. Once your cake has released, remove pan.

* Bước 9

Mix the glaze ingredients starting with 30 g of powdered sugar, 5 ml pineapple juice, and rum. Whisk and add more powdered sugar or juice to reach your desired consistency. It should be very thick, yet still be able to slowly drip down the sides of the cake.

* Bước 10

Toast the coconut in a small dry skillet, over medium heat. Stir until the coconut is golden. Sprinkle on top of the glaze andddd you're done.
Toast the coconut in a small dry skillet, over medium heat. Stir until the coconut is golden. Sprinkle on top of the glaze andddd you're done.

chú ý: nếu có ảnh bạn có thể click để xem phóng to

3 . Churros

Churros

Churros

These crowd pleasures are crispy on the outside, tender on the inside and have the most irresistible flavor. Plus it's so fun to make! 🇻🇳 Chỉ cần một vài nguyên liệu đơn giản và chảo rán bạn có ngay món bánh tráng miệng giòn xốp ngọt ngào

Nguyên liệu

3/4 tsp

ground cinnamon

1 Tbsp (13 g)

granulated sugar

1 cup (250 ml)

water

1/4 cup (56 g)

unsalted butter, cubbed

1/4 tsp

salt

1 cup (141 g)

all-purpose flour

1

large egg

1/2 tsp

vanilla extract

Hướng dẫn nấu nướng

* Bước 1

Whisk together sugar and cinnamon, set aside.
Whisk together sugar and cinnamon, set aside.

* Bước 2

Add water, butter, sugar and salt to a saucepan, bring to a boil over medium-high heat. Add flour and reduce heat to medium-low. Cook and stir constantly with a rubber spatula until mixture comes together and is smooth (a few lumps in it are fine). Transfer mixture to a large mixing bowl, let cool 5 minutes.
Add water, butter, sugar and salt to a saucepan, bring to a boil over medium-high heat. Add flour and reduce heat to medium-low. Cook and stir constantly with a rubber spatula until mixture comes together and is smooth (a few lumps in it are fine). Transfer mixture to a large mixing bowl, let cool 5 minutes.

* Bước 3

Add vanilla and egg to flour mixture then blend immediately with an electric mixer. Blend until mixture comes together and is smooth (it will separate at first but keep mixing it will come together).

* Bước 4

Transfer to a large piping bag fitted with a rounded star tip. Here I used 2 tips: 824 for skinny churros and 827 for fatter ones.
Transfer to a large piping bag fitted with a rounded star tip. Here I used 2 tips: 824 for skinny churros and 827 for fatter ones. Transfer to a large piping bag fitted with a rounded star tip. Here I used 2 tips: 824 for skinny churros and 827 for fatter ones.

* Bước 5

Heat about 1 1/2 inches (4cm) oil in a large pot or deep skillet over medium-high heat to 360 F (182 C).
Heat about 1 1/2 inches (4cm) oil in a large pot or deep skillet over medium-high heat to 360 F (182 C).

* Bước 6

Carefully pipe mixture into preheated oil, into about 6-inch lengths, cut end with clean scissors. Let fry until golden brown, about 3 minutes per side. Transfer to paper towels to dry briefly then transfer to cinnamon sugar mixture and roll to coat.
Carefully pipe mixture into preheated oil, into about 6-inch lengths, cut end with clean scissors. Let fry until golden brown, about 3 minutes per side. Transfer to paper towels to dry briefly then transfer to cinnamon sugar mixture and roll to coat. Carefully pipe mixture into preheated oil, into about 6-inch lengths, cut end with clean scissors. Let fry until golden brown, about 3 minutes per side. Transfer to paper towels to dry briefly then transfer to cinnamon sugar mixture and roll to coat. Carefully pipe mixture into preheated oil, into about 6-inch lengths, cut end with clean scissors. Let fry until golden brown, about 3 minutes per side. Transfer to paper towels to dry briefly then transfer to cinnamon sugar mixture and roll to coat.

* Bước 7

Repeat process with remaining dough (frying no more than 5 at once). Serve warm with chocolate ganache, caramel sauce, or dulce de leche if desired.
Repeat process with remaining dough (frying no more than 5 at once). Serve warm with chocolate ganache, caramel sauce, or dulce de leche if desired.

* Bước 8

Make ahead: the dough can be refrigerated in an airtight container for up to 1 day before frying. Bring the dough back to room temperature before frying. Storing: though they are best served warm, the churros can be stored in an airtight container lined with paper towels at room temperature for up to 2 days. Reheat cooked churros in the oven at 350 F about 5 mins.
Make ahead: the dough can be refrigerated in an airtight container for up to 1 day before frying. Bring the dough back to room temperature before frying. Storing: though they are best served warm, the churros can be stored in an airtight container lined with paper towels at room temperature for up to 2 days. Reheat cooked churros in the oven at 350 F about 5 mins. Make ahead: the dough can be refrigerated in an airtight container for up to 1 day before frying. Bring the dough back to room temperature before frying. Storing: though they are best served warm, the churros can be stored in an airtight container lined with paper towels at room temperature for up to 2 days. Reheat cooked churros in the oven at 350 F about 5 mins.

chú ý: nếu có ảnh bạn có thể click để xem phóng to

4 . Chocolate Biscoff Cupcakes

Chocolate Biscoff Cupcakes

Chocolate Biscoff Cupcakes

Rich chocolate cupcakes with a Biscoff spread centre and Biscoff buttercream.

Nguyên liệu

32 g (1/4 cup)

cake flour (or 1/4 cup all-purpose flour minus 1/2 tablespoon + 1/2 tablespoon cornstarch)

50 g (1/4 cup)

granulated sugar

9 g

unsweetened cocoa powder

1/4 tsp

baking powder

1/8 tsp

baking soda

1/4

large egg

30 ml (1/8 cup)

milk

10 ml

vegetable oil

1/4 tsp

vanilla extract

30 ml (1/8 cup)

brewed coffee or hot water

4 tsp

Biscoff Creamy spread or any cookie butter

20 g

unsalted butter, softened at room temperature

60 g (1/4 cup)

Biscoff spread

20 g

powdered sugar

5 g

cocoa powder

1 tsp

heavy cream

Hướng dẫn nấu nướng

* Bước 1

Pre-heat the oven to 170C no fan. In a small bowl, sift the flour, sugar, cocoa powder, baking powder, baking soda, and salt together. In another bowl, mix the egg, milk, oil, and vanilla extract. Combine dry ingredients with wet ones. Whisk until incorporated. Pour the hot coffee (or hot water) over the batter. Pour the batter into cupcake pan, filling 2/3 of the cup.
Pre-heat the oven to 170C no fan. In a small bowl, sift the flour, sugar, cocoa powder, baking powder, baking soda, and salt together. In another bowl, mix the egg, milk, oil, and vanilla extract. Combine dry ingredients with wet ones. Whisk until incorporated. Pour the hot coffee (or hot water) over the batter. Pour the batter into cupcake pan, filling 2/3 of the cup. Pre-heat the oven to 170C no fan. In a small bowl, sift the flour, sugar, cocoa powder, baking powder, baking soda, and salt together. In another bowl, mix the egg, milk, oil, and vanilla extract. Combine dry ingredients with wet ones. Whisk until incorporated. Pour the hot coffee (or hot water) over the batter. Pour the batter into cupcake pan, filling 2/3 of the cup. Pre-heat the oven to 170C no fan. In a small bowl, sift the flour, sugar, cocoa powder, baking powder, baking soda, and salt together. In another bowl, mix the egg, milk, oil, and vanilla extract. Combine dry ingredients with wet ones. Whisk until incorporated. Pour the hot coffee (or hot water) over the batter. Pour the batter into cupcake pan, filling 2/3 of the cup.

* Bước 2

Bake in the pre-heated oven for about 15 minutes, or an inserted toothpick comes out clean. Remove from the oven and let the cupcakes cool while making Biscoff buttercream.
Bake in the pre-heated oven for about 15 minutes, or an inserted toothpick comes out clean. Remove from the oven and let the cupcakes cool while making Biscoff buttercream.

* Bước 3

In a medium-sized bowl, beat butter and Biscoff spread together until fluffy and lightened in color, about 1 minute. Add powdered sugar and cocoa powder and using a rubber spatula, fold into the butter and Biscoff mixture. Once mostly incorporated, mix with the mixer until smooth. Add the cream and mix until the frosting is smooth and fluffy, about 1 minute.
In a medium-sized bowl, beat butter and Biscoff spread together until fluffy and lightened in color, about 1 minute. Add powdered sugar and cocoa powder and using a rubber spatula, fold into the butter and Biscoff mixture. Once mostly incorporated, mix with the mixer until smooth. Add the cream and mix until the frosting is smooth and fluffy, about 1 minute. In a medium-sized bowl, beat butter and Biscoff spread together until fluffy and lightened in color, about 1 minute. Add powdered sugar and cocoa powder and using a rubber spatula, fold into the butter and Biscoff mixture. Once mostly incorporated, mix with the mixer until smooth. Add the cream and mix until the frosting is smooth and fluffy, about 1 minute. In a medium-sized bowl, beat butter and Biscoff spread together until fluffy and lightened in color, about 1 minute. Add powdered sugar and cocoa powder and using a rubber spatula, fold into the butter and Biscoff mixture. Once mostly incorporated, mix with the mixer until smooth. Add the cream and mix until the frosting is smooth and fluffy, about 1 minute. In a medium-sized bowl, beat butter and Biscoff spread together until fluffy and lightened in color, about 1 minute. Add powdered sugar and cocoa powder and using a rubber spatula, fold into the butter and Biscoff mixture. Once mostly incorporated, mix with the mixer until smooth. Add the cream and mix until the frosting is smooth and fluffy, about 1 minute.

* Bước 4

To assemble: Remove the center of each cupcake. Place 1 tsp of cookie butter in the opened core of the cupcakes. Cover the top with the bit of cake you removed earlier. Pipe buttercream as you'd like. Enjoy!
To assemble: Remove the center of each cupcake. Place 1 tsp of cookie butter in the opened core of the cupcakes. Cover the top with the bit of cake you removed earlier. Pipe buttercream as you'd like. Enjoy! To assemble: Remove the center of each cupcake. Place 1 tsp of cookie butter in the opened core of the cupcakes. Cover the top with the bit of cake you removed earlier. Pipe buttercream as you'd like. Enjoy! To assemble: Remove the center of each cupcake. Place 1 tsp of cookie butter in the opened core of the cupcakes. Cover the top with the bit of cake you removed earlier. Pipe buttercream as you'd like. Enjoy!

chú ý: nếu có ảnh bạn có thể click để xem phóng to

5 . Banana Rum Bundt Cakes with Buttered Rum Glaze

Banana Rum Bundt Cakes with Buttered Rum Glaze

Banana Rum Bundt Cakes with Buttered Rum Glaze

This bundt cake has a crispy buttered rum coating on the outside, soft and airy banana cake inside. My oh my...

Nguyên liệu

85 g

unsalted butter, softened

100 g

white sugar

27 g

brown sugar, packed

1

large egg

29 g

sour cream

56 g

ripe banana, mashed (one medium banana)

1/2 tsp

vanilla extract

30 ml

dark rum

94 g

all-purpose flour

1/4 tsp

baking soda

1/4 tsp

baking powder

1/8 tsp

salt

29 g

walnuts, chopped

28 g

unsalted butter

15 ml

water

25 g

granulated sugar

Hướng dẫn nấu nướng

* Bước 1

Preheat oven to 350F (176C). Butter and flour your pans very well.

* Bước 2

In a mixing bowl, mix the butter and white sugar on high speed and cream it until light and fluffy, about 1-2 minutes. Add in the brown sugar and beat for another 30 seconds. Mix in the egg until well combined. Lower speed to medium and add in the sour cream, banana, vanilla and rum until well combined.

* Bước 3

Sift together the flour, baking soda, baking powder and salt. Add it in small batches on low speed until JUST combined. Fold in the walnuts with a spatula and pour the batter into your bundt pan. Bake for 30 minutes or until a toothpick comes out clean. Allow the cake to cool for in the pan for at least 15 minutes before gently inverting it. Set aside.

* Bước 4

Buttered Rum Glaze: add all the ingredients to a medium sauce pan and stir well. Bring to a boil and cook for 5 minutes. Remove from heat and let cool.
Buttered Rum Glaze: add all the ingredients to a medium sauce pan and stir well. Bring to a boil and cook for 5 minutes. Remove from heat and let cool.

* Bước 5

Remove the cake from pan. Then wipe the pan clean and put the cake back in it (I like to remove the cake first, to make sure to get it out easily). Poke holes all over the bottom of the cake and gently pour in the glaze 1/3 at a time waiting for it to soak all the way in before you pour the next part in. Reserve a little for topping. Allow the cake to soak up the glaze and then invert it onto a serving dish. Spoon remaining glaze on top. Serve alone or with dollops of ice cream. Enjoy!
Remove the cake from pan. Then wipe the pan clean and put the cake back in it (I like to remove the cake first, to make sure to get it out easily). Poke holes all over the bottom of the cake and gently pour in the glaze 1/3 at a time waiting for it to soak all the way in before you pour the next part in. Reserve a little for topping. Allow the cake to soak up the glaze and then invert it onto a serving dish. Spoon remaining glaze on top. Serve alone or with dollops of ice cream. Enjoy! Remove the cake from pan. Then wipe the pan clean and put the cake back in it (I like to remove the cake first, to make sure to get it out easily). Poke holes all over the bottom of the cake and gently pour in the glaze 1/3 at a time waiting for it to soak all the way in before you pour the next part in. Reserve a little for topping. Allow the cake to soak up the glaze and then invert it onto a serving dish. Spoon remaining glaze on top. Serve alone or with dollops of ice cream. Enjoy!

* Bước 6

Freezing Instructions: Bake the cake but do not make the glaze sauce. Allow cake to cool completely then wrap in plastic wrap then tinfoil and store in the freezer for up to 3 months. Thaw cake completely in refrigerator overnight. When ready to eat, make the sauce, poke holes in the cake and gently pour the glaze on top. Allow it to rest for at least 30 minutes before serving.

chú ý: nếu có ảnh bạn có thể click để xem phóng to

6 . Double Whiskey Chocolate Bundt Cakes with Whiskey Ganache

Double Whiskey Chocolate Bundt Cakes with Whiskey Ganache

Double Whiskey Chocolate Bundt Cakes with Whiskey Ganache

Don't let the rough exterior of this cake fool ya. It's wonderfully sponge-y and moist with decadent chocolate and strong flavor of whiskey. Self-indulgent indeed.

Nguyên liệu

1

large egg

1 cup

white sugar

1/2 cup

sour cream, room tempt, do not use fat free

1/4 cup

vegetable oil

1 tsp

vanilla extract

1/2 cup

unsweetened cocoa powder

1/4 cup

whiskey/bourbon

1/4 cup

brewed coffee, cooled

1 cup

all purpose flour

3/4 tsp

baking soda

1/2 tsp

baking powder

1/2 tsp

salt

1/4 cup

semi sweet chocolate chips

1/2 cup

Whiskey Chocolate Ganache

Hướng dẫn nấu nướng

* Bước 1

Preheat oven to 350F (177C)

* Bước 2

In large mixing bowl, whisk egg, sugar, sour cream, vegetable oil, and vanilla until well combined.

* Bước 3

Add cocoa powder, whiskey and coffee. Mix until no lumps are evident. Add flour, baking soda, baking powder and salt. Mix until just combined. Stir in chocolate chips.

* Bước 4

Prep your pan: use butter to grease and cocoa powder to coat the interior of the pan.

* Bước 5

Pour the mixture up to 3/4 of the prepared pan. Bake for 27 minutes or until a toothpick inserted in the center comes out clean. Let cool completely.

* Bước 6

Whiskey Chocolate Ganache recipe:
Whiskey Chocolate Ganache recipe:

* Bước 7

Spread Whiskey Chocolate Ganache over the cakes and sprinkle with grated chocolate if desired.
Spread Whiskey Chocolate Ganache over the cakes and sprinkle with grated chocolate if desired.

chú ý: nếu có ảnh bạn có thể click để xem phóng to

7 . Date night Chocolate Fondants

Date night Chocolate Fondants

Date night Chocolate Fondants

The perfect indulgent chocolate dessert for two, sharing or not!

Nguyên liệu

30 g (1/8 cup)

unsalted butter, softened

37 g

good quality dark chocolate

1

large egg

30 g (1/8 cup)

caster sugar

18 g (1/8 cup)

plain flour

Hướng dẫn nấu nướng

* Bước 1

This recipe makes 2 x 90 ml (7cm) ramekins or 1 x 140ml (9cm) ramekin. Yield two servings if using regular cupcake-sized pan. Grease the inside of your moulds with soft butter and upward strokes. Chill in the fridge for a few mins. Remove and repeat the greasing. Dust with cocoa powder so it sticks to the butter (tipping the mould helps to distribute) and chill in the fridge until ready to use.

* Bước 2

In a bowl sitting on top of a pan of simmering hot water, melt the chocolate and butter together. Ensure the water doesn't splash on the chocolate in any way or else it may seize. Leave to cool slightly.

* Bước 3

Whisk the eggs and sugar together until light, fluffy and pale. Fold the chocolate into the eggs and whisk to combine. Sieve in the flour and fold in. Pour into your moulds carefully and chill at least a couple of hours in the fridge.

* Bước 4

Pre-heat your oven to 200°C. Bake for 9-11 minutes (longer if using larger ramekins) or until starting to come away from the edge of the moulds and appear firm but still wobbly in the middle.
Pre-heat your oven to 200°C. Bake for 9-11 minutes (longer if using larger ramekins) or until starting to come away from the edge of the moulds and appear firm but still wobbly in the middle.

* Bước 5

Remove from the oven and leave to stand for a minute. Run a knife around the edge of the moulds and carefully flip on to a plate. Dust with more cocoa powder or icing sugar to finish. Serve with warm caramel sauce and a scoop of ice cream!
Remove from the oven and leave to stand for a minute. Run a knife around the edge of the moulds and carefully flip on to a plate. Dust with more cocoa powder or icing sugar to finish. Serve with warm caramel sauce and a scoop of ice cream!

chú ý: nếu có ảnh bạn có thể click để xem phóng to

8 . Chunky KitKat Peanut Butter Cookies

Chunky KitKat Peanut Butter Cookies

Chunky KitKat Peanut Butter Cookies

Bite into brownie-like peanut butter cookies loaded with KitKat Chunky and drizzled with melted peanut butter.

Nguyên liệu

94 g (3/4 cup)

all-purpose flour

20 g (1/4 cup)

unsweetened natural cocoa powder

1/4 teaspoon

baking soda

1/8 teaspoon

salt

58 g (1/4 cup)

unsalted butter, room temperature

50 g (1/4 cup)

packed light brown sugar

50 g (1/4 cup)

granulated sugar

45 g (1/6 cup)

creamy or chunky peanut butter

1/2

large egg

1/2 teaspoon

vanilla extract (optional)

10 ml (2 teaspoons)

milk

1

KitKat Chunky bar (38 g), broken to medium to small pieces

30 g (1/8 cup)

creamy or chunky peanut butter for drizzle

Hướng dẫn nấu nướng

* Bước 1

In a medium bowl, whisk the flour, cocoa powder, baking soda and salt together. Set aside.

* Bước 2

In a large bowl, beat the butter with a mixer on high speed until creamy. Add the brown sugar, granulated sugar, and peanut butter until combined. Beat in the egg and vanilla extract (if using), scraping down the sides and bottom of the bowl as needed.

* Bước 3

Pour the dry ingredients into the wet ingredients. Mix until a soft dough is formed. Beat in the milk. Once combined, fold in the broken KitKat Chunky. The dough will be very thick and sticky. Cover the dough tightly with aluminum foil or plastic wrap and chill for at least 1 hour.

* Bước 4

Preheat oven to 350°F (177°C). Line a baking sheet with parchment paper or silicone baking mat. Set aside.

* Bước 5

Form 8 balls of dough onto prepared baking sheet. Bake for 15-17 minutes. The cookies will not have spread much, so gently press down on them with the back of a fork or spoon. Allow to cool on the cookie sheet for 5 minutes before transferring to a wire rack to cool completely.

* Bước 6

As the cookies are cooling, melt the peanut butter. Drizzle over warm or cool cookies. Allow peanut butter to set for about 10 minutes. Store cookies in an airtight container at room temperature for up to 1 week.
As the cookies are cooling, melt the peanut butter. Drizzle over warm or cool cookies. Allow peanut butter to set for about 10 minutes. Store cookies in an airtight container at room temperature for up to 1 week.

chú ý: nếu có ảnh bạn có thể click để xem phóng to

9 . Peanut Butter Banana Muffins

Peanut Butter Banana Muffins

Peanut Butter Banana Muffins

These muffins are lightly sweetened, cinnamon-spiced and made with good-for-you ingredients.

Nguyên liệu

100 g (1/4 cup)

smashed banana (1 medium overripe banana)

29 ml (2 tbsp)

honey or pure maple syrup

14 g (1 1/8 tbsp)

packed dark brown sugar

41 g (1/6 cup)

plain Greek yogurt (or regular yogurt, any flavor/fat content)

1/3

large egg

26 ml (5 tsp)

unsweetened almond milk (or cow’s milk, soy milk, rice milk)

40 g (2 tbsp)

creamy peanut butter (I use Skippy Creamy)

2/3 tsp

pure vanilla extract

75 g (1/2 cup)

white whole wheat flour, or 1:1 mix of whole wheat + all-purpose

1/2 tsp

ground cinnamon

1/3 tsp

baking soda

1/3 tsp

baking powder

1/8 tsp

salt

Hướng dẫn nấu nướng

* Bước 1

Preheat oven to 425°F (218°C). Spray mini muffin pan with nonstick spray or line them with liners. Set aside.

* Bước 2

In a medium bowl, whisk the mashed bananas, honey or maple syrup, brown sugar, yogurt, egg, and milk together until combined. Whisk in the peanut butter and vanilla extract until smooth and thick. Set aside.

* Bước 3

In a large bowl, whisk the flour, cinnamon, baking soda, baking powder, salt, and chocolate chips together (if using). Pour the wet ingredients into the dry ingredients and lightly whisk until combined. Stir as little as possible until no flour pockets remain.

* Bước 4

Fill the muffin cups practically all the way to the top. Between 3/4 full and all the way full. Bake for 5 minutes at 425°F (218°C).

* Bước 5

Keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C) and continue to bake for 11 more minutes or until a toothpick inserted in the center comes out clean. Drizzle muffins with melted peanut butter if desired.
Keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C) and continue to bake for 11 more minutes or until a toothpick inserted in the center comes out clean. Drizzle muffins with melted peanut butter if desired.

chú ý: nếu có ảnh bạn có thể click để xem phóng to

Chia sẻ

Chia sẻ lên facebook

Lời khuyên của các chuyên gia về ăn uống

1. Bữa ăn bao gồm các thực phẩm giàu tinh bột

2. Ăn nhiều rau xanh và trái cây

3. Ăn nhiều cá hơn

4. Cắt giảm chất béo bão hòa và đường

5. Trong chế độ ăn uống, hãy ăn ít muối

6. Tích cực vận động và giữ số cân hợp lý

7. Không để cơ thể thiếu nước

8. Không bỏ bữa sáng

Xem thêm

Bài viết tương tự

Top 9 các món ăn được chế biến từ large egg

Top 9 các món ăn được chế biến từ large egg
Top 9 các món ăn được chế biến từ granulated sugar

Top 9 các món ăn được chế biến từ granulated sugar
Top 9 các món ăn được chế biến từ cocoa powder

Top 9 các món ăn được chế biến từ cocoa powder
Top 9 các món ăn được chế biến từ phile gà

Top 9 các món ăn được chế biến từ phile gà
Top 9 các món ăn được chế biến từ yến mạch rolled oats

Top 9 các món ăn được chế biến từ yến mạch rolled oats
Home
Soup - Cháo Canh Sinh tố - Nước ép Nem - Chả Salad Kem Bánh ngọt Chay Chè Bánh mặn Chưng - hấp Lẩu Nộm - Gỏi Nướng - Quay Kho - Rim Đồ uống Xôi Nước ép Cocktail - Mocktail Pasta - Spaghetti Sinh tố Nước chấm - Sốt Bún - Mì - Phở Nghao - Sò - Ốc Mứt Miến - Hủ tiếu Món chiên Món luộc Rang - Xào Ủ - Lên men Đồ sống Mứt - Kẹo Nước chấm Muối chua - Ngâm chua Snacks Thạch - Rau câu Nấm Nướng Sữa chua Cupcake - Muffin Món cuốn Thủy - Hải sản Cupcake Món rang - xào
🇻🇳 Việt Nam 🇺🇸 USA 🇮🇩 Indonesia

Copyright © 2024 An Ngon Ne