Quick breads

6.5M views · 116K reactions | You gotta try this! | You gotta try this!! | By Corey & Alicia | What do you want smells? Slow down. Slow. What is it? Is he making pancakes? No. What is it? Super easy cheese. Cheese bread. Oh we gotta try this. Oh. Apparently this is a Brazilian delight. First thing you need is one cup of whatever oil you want. We're using olive oil. Okay now you need one cup of milk. That's not No. No. No. No. No. You're not going to bring your demon milk into this. We're not using no. I have dairy problems. No I can't. This is this is grass-fed milk. This is regenerative and it's good for people that's got digestive issues when it comes to milk. It says HOA two organic okay one cup of real milk. Real milk. Don't make me bangs. Throw in three eggs. Whole. There you go. No shells. No shells. One cup shredded gouda. That's some that's some gooey cheese. Yeah that's a good gooey. I like cheese. And we shredded ourselves by the way. It's always best. To shred it yourself. To shred yourself. Half cup of Parmesan cheese shredded. Okay? That's why it's good. That's why this is good. All the cheese in it. Mhm. There's a lot of cheese. Now add three cups of tapioca flour or starch. I mean what's the difference? I don't know. Is it okay that we're using flour over starch? I Googled it. Just go all the way to the ah. You're making a mess. Now you just need 1 teaspoon of salt. Real salt. Yes. Real salt. Real salt. Now turn on your blender and full sender. You want your butter like you want your money. Liquid. Okay now spray your dish. It's like a muffin dish right? Is that what this is? Yeah it's a muffin tin. Muffin tin. I'm a muffin top. Now just like halfway? I guess. Now pour half. We don't want because you want to give it room to rise. So like halfway. Yeah. We still got a bunch left over. We can do a whole another ten. Like a ten and a half. Okay now you want to bake at 400 for 20 minutes. I hope it rises up. I hope so. Hope it's a surprise. It's ready. That only took 15 minutes. Like 3 minutes. No the bread. The bread the bread took 20 minutes. Okay. Well look at these things. This is so good. They come right on it like that? They no no no no. We're not going to dress this back with this because it comes out like this. It just We're not going to address the fact that it came right out of the oven and you just that was hot. Okay, that was hot. That is so fluffy. Look how fluffy that is. Look how cheesy it is. One, two, three. Yo. You Brazilians. Ah. That's fire. I'll take a few of these for lunch babe. Bye. Hey Brazil. That means thank you. Very much.

Sweet Blueberry Biscuits

Easy Cinnamon Oat Scones | An Anytime Treat

926K views · 2.8K reactions | Copycat Starbucks Petite Vanilla Bean Scones! Save money and skip out on the long list of ingredients. Homemade always tastes better! Simple to make,... | By Rose Reisman | Okay so I made a little visit to Starbucks. And notice the only scones they sell now are the Petite Vanilla little scones and they're mm they're very very good. So those petite little vanilla scones at Starbucks are really delicious very buttery great icing and two of them which are pretty small coming and around. Uh you know with taxes close to three dollars. I want you to try my recipe. I think it's really really delicious. Now I made eight larger but feel free to divide that dough in half so that you can have more petite scones Either way, it's a great treat made from scratch, always freshly baked, tastes so much better. Anything freshly baked in your home with your own ingredients is always going to be delicious. Give it a shot. Just let me know what you think but I can get used to these.

Savory Bacon, Cheddar, & Scallion Sconesrn

3.3K views · 4.6K reactions | “Table-tasters” look at this tasty biscuit we found at #whitelily 🤤. Try this tasty Biscuit recipe to enhance your meals and tastebuds. 🍞 📸: @whitelily | Follow Table Taste (FB) & @tabletastecollection (IG) For More. ☀️ Perfect like a Sunday mornin’☀️⁠ ⁠ Find the full recipe for these perfect biscuits below!⁠👇⁠ ⁠ ✨REMINDER: Don’t forget to SAVE this for later!⁠✨⁠ ⁠⁠ Directions: ⁠⠀⁠ • 1/2 cup butter (1 stick), frozen⁠⠀⁠ • 2 1/2 cups self-rising flour⁠⠀⁠ • 1 cup chilled buttermilk⁠⠀⁠ • 2 tablespoons butter, melted⁠⠀⁠ ⁠⠀⁠ Directions: ⁠⠀⁠ 1. Preheat oven to 475°F.⁠ ⁠ 2. Grate frozen butter (ideally your butter is frozen overnight) ⁠⠀⁠ ⁠ 3. Add 2 1/2 cup flour and toss to quickly distribute. Chill in the freezer for 10 minutes. ⁠⠀⁠ ⁠ 4. Make a well in the flour and add buttermilk straight from the fridge. Stir 15 times or until the flour is moistened. ⁠⠀⁠ ⁠ 5. Turn dough out onto a lightly floured surface and shape it into a rectangle. Fold dough in half, turn, and press it into a rectangle again. Repeat 4 times ⁠⠀⁠ ⁠ 6. Flour your rolling pin and roll dough to 1/2-inch thickness.⁠⠀⁠ ⁠ 7. Cut with a 2 1/2-inch floured round cutter, making sure not to twist the biscuits.⁠⠀⁠ ⁠ 8. Line a baking sheet with parchment, and arrange biscuits close together. Bake for 15 minutes at 475⁠⠀⁠ ⁠ 9. Melt 2 tbsp of butter and brush tops after removing from oven. #whitelily #wl #tabletastecollection #tabletaste #table-tasters #ttc #instagood #insta #instagram #food #foodie #viralvideos | TABLE TASTE COLLECTION

Herb & Cheese Popovers | A different option for bread this Thanksgiving! | PRINT the recipe: https://www.wyseguide.com/popovers/ If you’re in the mood for a different type of dinner roll this Thanksgiving, give these popovers a... | By Wyse Guide | Urban Cheese Popovers, they're going to be maybe unique and different than what you usually have at Thanksgiving but let me tell you something. You're going to love 'em because they get the crusty cheese on top, the soft, wonderful center. These popovers, they're a treat. Let's make 'em. If you aren't wanting to have the standard same dinner roll at your Thanksgiving, popovers are a great option. They're quick and they need to be made right for the meal but they're so worth it. So, in here, I have three eggs. I'm going to add one more. Popovers really are. They're a thin, simple batter and it's just the heat of the oven that makes the magic happen. We're going to make sure to add a little bit more flavor which you'll see. So, I have eggs. I'm going to have whole milk. When I am baking when I'm cooking, you see, I often use whole milk. Do you know why that is? Whole milk has more fat. Yes, but means it has more flavor and I think that's super important so I'm adding a little bit of sugar now it's not enough sugar that these are going to be super sweet which you can make sweet popovers but it really helps them turn golden brown in the oven and it really brings out more flavor and I think it really balances the flavors which is important and then we of course need some salt now we are going to be adding some cheeses to this too it is Thanksgiving we're going above and beyond we're gilding the lily because that's what it's all about and I want to whisk this until it's smooth with all the yolks broken up So, you want to whisk this until it's smooth and you don't want streaks of egg yolk in there. Those will then bake unevenly. So, the big thing when you're making popovers, it's pretty simple ingredients. You can see you can make by hand. You want to have your oven on ready to go with the rack on the lower part of the oven and you want it hot. That's the whole point. You want your pop over pan ready to go. Now, if you don't have a pop over pan, I have this one greased and ready. If you don't have one, just use a muffin tin, a 12-cup muffin tin. It'll make slightly smaller popovers but honestly for Thanksgiving, that's probably good because we're eating a lot of food. So, I want to take just a few herbs so just a little bit of parsley from the garden here and some thyme and I want to just chop em up now popovers like I said they can go sweet they can go savory since these are savory since these are for Thanksgiving I want to give them a little bit more of a like turn up the flavor a bit so we're going to add some fresh parsley I'm using flat leaf Italian parsley I think that has so much flavor and we don't give it credit a lot of times I'm just chopping that up and we're going to add this directly to the batter and then of course everyone's favorite thyme leaves my favorite. For one, the cheese is we're adding. I think thyme goes super well and I just want to have that flavor. It's like a little hint and reminds us of the season but it also really brings out, I think the flavors we're going to add with the cheese. So, we have the herbs. Now, we want to do flour such as all-purpose flour and we're going to dump it right on top in here which is really easy. See how easy this can be. I think popovers scare people but it's not just to have at your favorite restaurant. You can have 'em at home and now, we're going to those herbs on top isn't it pretty already I anytime you can add some herbs like this to something especially around Thanksgiving which we have herbs sitting in the fridge at Thanksgiving let's use them I think it just adds a nice pop so now we're just going to whisk this until it's smooth and we'll keep going once that flour is added you want to whisk it till it's pretty much smooth if there's a few small lumps that's okay don't get too worried about that you can see though it's fairly smooth and that's really the whole point of it it's such a simple thing now like I said you want everything ready to go the oven on everything hot because the whole point of this do well is going to a hot oven. Now, I know a lot of times certain recipes will say to preheat the pan. I don't find that makes as much difference in having a big, huge pop over. So, I don't do that. What I have here is some cheese. I think cheese is what makes this super savory and great for a meal. So, I have little bit of Greer and then I have some smoked gouda here. Now, smoked Gouda to me, it is the, it's the magic cheese. It adds that smokiness. It adds that wonderful gouda flavor that we just all love. I feel like no matter whether you're kid. No matter whether you're an adult, smoked gouda is that one that just brings us together. It's the it's the cheese that brings us together. So, I'm just mixing these two cheeses together and you're so you're going to get the nuttiness. You're going to get the smokiness and you're going to get the cheesiness and that's important. So, at this point when everything's ready, we add in the final thing which is the melted butter. Super important because guess what? Flavor. We want that buttery flavor. Now, I melted it. Let it cool just slightly so it's not, you don't want it hot or warm when you're putting it in here. So, I'm just going to drizzle it in and just whisk it right in with that so this is where your butter becomes a little bit more not rich but just slightly just like a little bit of richness to it and just a lot more flavor which is it's Thanksgiving if butter isn't in somehow every dish that we're making I don't know if it's truly Thanksgiving so again I have my greased and ready pan which is an actual pop over pan you know it's a pop over pan they separate them so you have the size they need to get to and they have plenty of room to grow also movement easily around them but a muffin tin really does work. So now we want to pretty much fill these up and that's the important thing here is we want them to become big and lofty and that means really filling them up. Now you're going to see once I have these filled. I want to show you what I put on top because that is kind of one of the best parts. I just mix up those two cheeses we shredded and I'm just putting a nice big helping on top. And it's going to somewhat soak down in but it's also going to create this beautiful topping these so see how that's going to yeah I know see how good that's going to look so I'm going to finish up these last ones and then we're going to pop this in the oven I am using up all the cheese because yeah they're that good now obviously if you're doing a huge crowd this may not be your Thanksgiving go to but if you want something extra special you're having a more intimate gathering or just make smaller size ones in bigger trays so like the muffin tins you can make a couple muffin tins right away and have like twenty-four ready to go if you double it so I'm going to pop this right into a hot oven and you're going to notice something again it's going to be on the bottom and that heat is blasting and we're not going to open it but a few minutes in we're going to turn the heat down and then let them fully bake I just took these out of the oven and you can see they pop and they get kind of like opened up when the steam escapes and there's melting cheese inside crusty cheese on top you want to serve them right away because they keep kind of closing in a little bit but guys look at the look how you want that beautiful browning all around and the oh do you hear that you get the crustiness you get the they're like a beautiful like egginess and yet not quite I love the quality of them and I love how when you take pieces of them Hmm. Okay, portion. I love the little bits of brown cheese on the end. That to me is just like this outerness is what gets me right there. All these edges are going to be mine but then the inside is almost like this like beautiful, warm, not custardy but it kind of edges on custardy center and that's what I love about a pop over. They're beautiful. They're kind of special. They're one of those things you're not going to make every day but you can see how quick they can be. So, to me, right at the end of the meal, when all of your other things are done, kind of cooling off. You need to let your turkey rest. You usually need to let side dishes just rest a few minutes. You pop these in the oven and they're go. You have them fresh and ready for your meal. It's a treat. It's delicious. They're addicting because I want to keep going down now and eating this one and I hope you can see how fun it can be. That's the point of these videos. When you watch these videos, when you share these videos, not only am I getting excited but when you share 'em, other people get excited too and see how doable and easy and fun this stuff can be. That's the point. Food needs to be fun. It needs to be delicious. It needs to gather people together. That's the whole point especially around Thanksgiving. So, share it. Check my website, Wise Guy. com for this recipe and so many other recipes. They're all on there. Until next time, make a pop over. You're going to make 'em many times.

Be the Hero of Any Meal With These Perfect Cheese Biscuits

49K views · 9.6K reactions | With Thanksgiving right around the corner (I know, shhh...), now is the perfect time to start mastering all those yummy recipes so you have them perfected by Thanksgiving dinner. One such recipe that will surely impress your guests is homemade crescent rolls. These delightful, buttery, flaky rolls are a perfect addition to any meal, especially a festive Thanksgiving feast. I know it’s easy to go to the store, grab a few cans of crescent rolls, pop them open, and bake them. But you truly don't get the flavor and taste of a homemade crescent roll. Google search Tiny Farm Big Family bread recipes 😉 or visit https://tinyfarmbigfamily.com/how-to-make-homemade-crescent-rolls/ . . . #cresentrolls #bakerolls #thanksgivingrecipes #makeitathome #pantrystaples #homesteadkitchen #largefamilytable #fallrecipes #bakeit #bakeityourself #trymyrecipes #easyrecipes #thanksgivingfeast | Heather | Homesteader - Baking - Recipes

419K views · 41K reactions | ALMOND CROISSANT TWISTS🥐❤️😍 The simplest recipes are the best & especially when they taste like an almond croissant !!!! #recipe (20 twists) ❤️ 4 sheets of frozen puff pastry, thawed ❤️200g almond flour ❤️175g sugar ❤️1 egg ❤️45g salted butter, melted ❤️2 tsp vanilla ❤️1 tsp almond extract ❤️ 1 egg, whisked for the egg wash ❤️ Icing sugar (to dust) ❤️ Almond flakes 1.Preheat the oven to 180ºC. 2.Combine the almond flour, sugar, egg, butter, vanilla and almond extract together. 3.Lay a piece of puff pastry down. Spread 1/2 the almond filling mixture and spread across almond flakes. Lay a piece of puff pastry ontop. Using a pizza cutter, slice the puff pastry into 10 strips. Repeat with remaining ingredients. Twirl each strip and swirl it into a twist. Brush with the egg wash. 4.Bake for 10-12 minutes. Sprinkle icing sugar and almond flakes on top and ENJOY!!!! #croissant #almondcroissant | SCARLETT HOLMES🌟easy recipes!

21K views · 2.7K reactions | 👇Who doesn’t love apple?💕 💝If you love this snack then you’ll love our 240+ viral recipe E-book. Just comment the word “recipe” and we’ll send you a message or see our profile💝 Apple Fritter Loaf Cake Apple Mixture: 3 small apples, peeled and chopped 1/3 cup brown sugar, packed 3 tsp cinnamon Cake Batter: 2/3 cup + 3 tbsp granulated sugar 1/2 cup unsalted butter, softened 2 eggs, room temp 1 1/2 tsp vanilla extract 1 1/2 cups all-purpose flour 1 3/4 tsp baking powder 1 tsp salt 1/2 cup milk Icing: 1 cup powdered sugar 2-3 tbsp milk Instructions: Prepare Apples: Mix chopped apples with brown sugar and cinnamon. Make Batter: Cream butter and sugar until fluffy. Beat in eggs, vanilla, then add flour, baking powder, salt, and milk. Assemble: Layer half the batter in a greased loaf pan, add half the apples, then repeat. Bake: Bake at 350°F (175°C) for 50-60 minutes until done. Icing: Combine powdered sugar and milk; drizzle over cooled loaf. 💝If you love this snack then you’ll love our 240+ viral recipe E-book. Just comment the word “recipe” and we’ll send you a message or see our profile💝 Footage: @ rachaellsrecipes 📍Save for Later📍 #girls #food #health #reels | Nowbynaturesupps

Coconut Chocolate Chunk Scones