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Showing posts with the label Cherry


Black Friday Week Migmaging Milk Frother, VAVA Electric Liquid Heater

Milk Frother, VAVA Liquid Heater with Hot or Cold Milk Only this week $29.99

 Hot, Warm, or Cold Milk: Refresh yourself with your choice of cold, warm, or hot milk so you can make cappuccinos, macchiatos, lattes, flat whites, and more.
Note: Please use milk less than 115ml/3.9oz for frothing, 240ml/8.1oz for heating. Please use whole milk for frothing.
Extra Whisks for More Froth: Comes with an additional set of whisks for frothy-goodness to delight the entire family
Silent, Secure, and Smart Design: Quiet operation when frothing; Strix temperature controls meet international safety standards; angled ergonomic spout minimizes spillages
Safe and Stick-Free Covering: Cleanups are quick with a safe, non-stick coating that leaves no trace elements in your milk



Top Price $29.99 You decide.We just found out
MIGMAGING

A superb recipe for a quick and easy cherry pie

We always want yummy dishes to take less time to cook.
INGREDIENTS 600 g of cherries 30 g of melted butter 4 eggs 250 ml of milk 100 g of flour 100 g of sugar 12 g of vanilla A dash of salt Powdered sugar
PREPARATION 1. Wash and pit the cherries. Grease a baking sheet with oil and sprinkle it with sugar to make a thin layer. Place the pitted cherries on it.
2. Whisk together the eggs, salt and the rest of sugar. Add the milk, flour, vanilla and melted butter. Mix everything together thoroughly.
3. Pour the batter over the cherries and bake it for 40 to 45 minutes at 180°C.
4. When it’s done, garnish it with powdered sugar.
Bon appetite!
brightside.me

Ten magnificent cupcake recipes you definitely need to try

There is nothing better than a cup of coffee with a delicate and yummy cake in the morning. You can try many different cupcake recipes, and all of them will be incredibly delicious and easy-to-make!
1. Coconut muffins with chocolate filling
INGREDIENTS 100 g of shredded coconut 150 g of butter 200 ml of milk 350 g of wheat flour 2 teaspoons of baking powder 100 g of sugar 150 g of dark chocolate 2 eggs Almond flakes for garnishing
PREPARATION 1. Bring the butter to room temperature.
2. Combine the eggs with sugar in a bowl. Whisk them until stiff, then add the butter and milk. Mix everything well.
3. Add the shredded coconut and mix. Sift the flour and baking powder into the bowl. Mix the batter.
4. Line your cake molds with paper. Put 1 tablespoon of the batter in each of them. Then add a piece of chocolate.
5. Cover the chocolate with a tablespoon of the batter. Preheat the oven to 200 ºC. Bake the muffins for 20 minutes.
6. Garnish the muffins with almond flakes.
2. Tiramisu cupcakes
INGREDIENTS For th…

WATERMELON STRAWBERRY LIME SLUSH

Watermelon and strawberry slush with a hint of lime for a refreshing summertime treat!
As the first watermelon enters the house, there is a rush of excitement.  Never seen out of season here, everyone gathers to fulfill their prolonged craving.  Three short months in New England, that’s pretty much it.
I actually had no plan to create slushies today, yet I found myself with a giant half watermelon completely frozen.

Because, well… it was in my freezer.
Apparently when you send a 9 year old boy down to the basement because the watermelon does not fit in the kitchen refrigerator, you need to give explicit instructions as to where said watermelon should go.

Which leads me to my advice regarding this drink.  It will make your life a heck of a lot easier if you cut the watermelon before freezing it.  Just in case you weren’t sure.
Watermelons take a really, really long time to defrost.
After hacking into that beautiful partially frozen monster, successfully avoiding a trip to the emergency room, …

CHERRY GALETTES WITH ALMOND SOUR CREAM CRUST

Another month has passed and it’s time for Mystery Dish!  This month’s host was Sarah at The Pajama Chef.  She put together an great list of items including:  coffee, sour cream, farro, almonds, cherries, watermelon, cantaloupe, jicama, cucumber, tomatoes, flavored oils, herbs, cornmeal and hot peppers.  Since cherries are one of the few fruits I love, and they are only in season for approximately 12 seconds each year, I knew they had to be in my recipe.  Visions of pastry danced in my head.
When served up a fruit pie, I tend to eat all the crust and leave the fruit on my plate.  I can truly embrace a “pie” with a higher crust to filling ratio.  How I love the galette (French),  also sometimes known as a crostata (Italian).  Regardless of the origins, who doesn’t love more buttery flaky crust?
We had to use at least 3 ingredients in our mystery dish, so I decided to add some almonds and sour cream into my pie crust.   Sour cream made a really rich tender pastry, it reminded me a lot of …