Home
Videos uploaded by user “Entertaining With Beth”
Beth's Ultimate Banana Bread Recipe
 
04:57
#entertainingwithbeth Learn how to make my ultimate banana bread recipe. SUBSCRIBE for more great recipes! http://bit.ly/BethsEntertaining. SUBSCRIBE to my gardening channel! http://bit.ly/InBethsGarden Learn how to make a fantastic banana bread recipe that is light and moist and speckled with nuts and dark chocolate! It's a decadent after-school snack idea or just a great all around quick bread recipe perfect for gifting. Enjoy! xx SHOP MY FAVORITE KITCHEN PRODUCTS IN MY AMAZON SHOP! http://amzn.to/2jaXw5n (These links go to amazon where I am an affiliate partner) OTHER GREAT FALL RECIPES: Easy Pumpkin Bread http://bit.ly/ZtWodk French Apple Tart http://bit.ly/1sfiag8 Apple Cider Pancakes http://bit.ly/1shcYts Apple Tarte Tatin http://bit.ly/1EyfoIc Apple Turnovers http://bit.ly/1sjMMxo Potato Leek Soup with Garlic Croutons http://bit.ly/1shcrrF FAVORITE HOLIDAY RECIPES! Baked Brie http://bit.ly/BakedBrieEWB S'More Pie http://bit.ly/SmorePieEWB Goat Cheese Tartelette Appetizers http://bit.ly/GoatCheeseTarts Pumpkin Bread http://bit.ly/1q8avMA Baked Scallops Au Gratin http://bit.ly/1vo73z3 Fancy Ham & Cheese Pinwheels http://bit.ly/1wQ8AUrEasy Scones http://bit.ly/SconesEWB Roasted Potatoes http://bit.ly/EWBRoastedPotatoes French Apple Tart http://bit.ly/1qO3RP9 Apple Turnovers http://bit.ly/1oKtfRc Elegant French Toast http://bit.ly/FrenchToastEWB Profiteroles http://bit.ly/EWBProfiteroles Coffee Cake http://bit.ly/CrumbCakeEWB Easy White Chocolate Mousse http://bit.ly/WhiteChocMousse Dad's Chewy Chocolottas http://bit.ly/BethsChocoCookies Lobster Thermidor http://bit.ly/LobsterThermEWB Beth's Easy Appetizers http://bit.ly/EasyAppsEWB Banana's Foster http://bit.ly/BanFosterEWB Easy Almond Croissants http://bit.ly/AlmondCroissantsEWB BETH’S ULTIMATE BANANA BREAD Makes 1 loaf INGREDIENTS: 4 overly ripe, mashed bananas 3 eggs 3/4 cup (180 ml) of canola oil ¼ cup (60 ml) of water ½ cup (100g) of sugar *I find this is enough sugar if adding the chocolate chips but if you have a sweet tooth I would increase it to 3/4 cup (150g) 1 tbsp (15 ml) vanilla 2 ½ cups (300 g) of flour 1/2 teaspoon (5 ml) salt 2 teaspoons (10 ml) baking soda ½ cup (75 g) of bittersweet chocolate, chopped ½ cup (75 g) of Pecans or Walnuts METHOD: Preheat oven to 350F (176C) degrees. Spray a 9” x 5" (23cm x 13cm) loaf pan with baking spray. In a medium bowl mix dry ingredients and set aside. In a large bowl mix wet ingredients until combined. Combine the dry into the wet, 1/3 at a time, being careful not to over mix! (Or you will have tough bread!) Fold in the chocolate chips and nuts. Pour into a loaf pan. Bake for 55 mins or until a toothpick comes out clean. If bread starts to brown too much on the top, cover with foil and continue to bake until cooked through. Slice into thick slices and serve ABOUT THIS CHANNEL Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my channel, Entertaining with Beth, to learn easy recipes, simple entertaining ideas and great baking and cooking tips! New Videos post every Saturday! SUBSCRIBE HERE! http://bit.ly/BethsEntertaining. "
Views: 1020799 Entertaining With Beth
Beth's Quick & Easy Shrimp Stir Fry | ENTERTAINING WITH BETH
 
03:05
#entertainingwithbeth Learn how-to make a healthy stir-fry recipe using shrimp and veggies. A delicious and quick, weeknight meal! SUBSCRIBE for more great recipes! http://bit.ly/BethsEntertaining SUBSCRIBE to my gardening channel! http://bit.ly/InBethsGarden VISIT MY WEBSITE FOR PRINTABLE RECIPES: http://bit.ly/EWBWebsite LIKE ME ON FACEBOOK http://on.fb.me/14JXtvo FOLLOW ME ON INSTAGRAM http://bit.ly/16QuyH2 FOLLOW ME ON TWITTER http://bit.ly/TZ6QVA FOLLOW ME ON PINTEREST http://bit.ly/WBefLa WATCH MORE HEALTHY RECIPES! Easy Shrimp Stir Fry http://bit.ly/EWBShrimpStir 5 Easy Lunchbox Ideas http://bit.ly/1AaVG3v Quick & Easy Breakfast on the go! http://bit.ly/1zY5OLN Soy Glazed Chicken http://bit.ly/1zEMG7T Healthy Granola Parfaits http://bit.ly/1H2a148 Provencal Chicken Soup http://bit.ly/1AaVJMT Chicken Lettuce Wraps http://bit.ly/1CLOz3U Grilled Chicken Brochettes http://bit.ly/ChickBrochettes Easy Minestrone Soup http://bit.ly/MineSoup Chinese Chicken Salad http://bit.ly/ChineseChickSalad Scallop & Beet Salad http://bit.ly/EWBScallops Thai Coconut Soup http://bit.ly/1Bc27Bs Easy Omelette for Dinner http://bit.ly/1AaWeXn Spinach Ravioli & Caramelized Onions and Tomatoes http://bit.ly/1zY741m Healthy Shrimp Tacos http://bit.ly/1HLlqUL Healthy Chicken Tarragon http://bit.ly/1HLlyDt Curried Carrot Soup http://bit.ly/1xUip4t EASY SHRIMP STIR FRY Serves 2-4 INGREDIENTS: 1 tbsp (15ml) olive oil 1 white onion, sliced in half moons 1 lb (450g) frozen shrimp, tails on (defrosted) 2 cups (300g) broccoli florets 1 tbsp (15ml) soy sauce ½ tsp (2.5ml) sesame oil 1 shake red pepper flakes 1 clove of garlic, minced METHOD: In a small bowl mix together soy sauce, sesame oil, pepper flakes and garlic. Set aside. Heat oil in a sauté pan. Place onions in pan and season with salt and pepper. Cook onions until soft and fragrant. Add shrimp, cook both sides until just turning pink. Add broccoli. Cover and cook for 5 mins until broccoli fork tender and bright green. Pour sauce over the stir fry and cook for 1 minute. Serve immediately.
Views: 270386 Entertaining With Beth
Beth's Foolproof Madeleine Recipe | ENTERTAINING WITH BETH
 
04:26
#entertainingwithbeth Learn how to make my foolproof madeleine recipe, a great French cookie recipe for Spring. SUBSCRIBE for more great recipes! http://bit.ly/BethsEntertaining SUBSCRIBE to my gardening channel! http://bit.ly/InBethsGarden VISIT MY WEBSITE FOR PRINTABLE RECIPES: http://bit.ly/EWBWebsite LIKE ME ON FACEBOOK http://on.fb.me/14JXtvo FOLLOW ME ON INSTAGRAM http://bit.ly/16QuyH2 FOLLOW ME ON TWITTER http://bit.ly/TZ6QVA FOLLOW ME ON PINTEREST http://bit.ly/WBefLa SHOP THIS VIDEO: (These links go to Amazon where I am an affiliate partner) Madeleine Pan (this one is my favorite!) http://amzn.to/2aUPJ5R Pastry Brush http://amzn.to/2asq8gB Microplane Zester http://amzn.to/2aEECx4 Baking Spray http://amzn.to/2asrJTs Ice Cream Scoop Set http://amzn.to/2aspUWW WATCH MORE GREAT DESSERT RECIPES! Foolproof French Macarons http://bit.ly/1qUuoup Raspberry Cheesecake http://bit.ly/EWBCheesecake Strawberry Shortcake Cupcakes http://bit.ly/1xTpVrq Chocolate Pot de Creme http://bit.ly/1CSxSR4 Strawberry Ice Cream Baskets http://bit.ly/1zJttCc S'More Pie http://bit.ly/EWBSmore Creme Brulee http://bit.ly/EWBCreme Profiteroles http://bit.ly/EWBProfiteroles Chocolate Raspberry Pavlova http://bit.ly/1xTq8uS S'More Pie http://bit.ly/SmorePieEWB Caramel Apple Ice Cream Cups http://bit.ly/1EDVdWm Pumpkin Bread http://bit.ly/1q8avMA French Apple Tart http://bit.ly/1qO3RP9 Elegant French Toast http://bit.ly/FrenchToastEWB Profiteroles http://bit.ly/EWBProfiteroles Coffee Cake http://bit.ly/CrumbCakeEWB Banana's Foster http://bit.ly/BanFosterEWB Foolproof Brownies http://bit.ly/1wu0bCq Foolproof Crepes http://bit.ly/1sXywZS Foolproof Snickerdoodles http://bit.ly/1ww1gLR Chocolate Mouse Cake http://bit.ly/ChoMouseCake BETH’S FOOLPROOF MADELEINE RECIPE Makes 18 cookies INGREDIENTS: 3 eggs 2/3 cup (130 g) sugar 1 1/2 (7.5 ml) tsp orange zest 1 cup (120 g) flour 1 tsp (5 ml) baking powder ¼ tsp (1.25 ml) salt 6 tbsp (60 ml) melted butter 1 tbsp (7 g) powdered sugar METHOD: Preheat oven to 350F/(176C). Beat eggs with sugar until pale yellow. Add zest. Whisk together dry ingredients add to the egg mixture gently, until just combined. Then add melted butter. Refrigerate the batter at least 1 hour! Or overnight. This is really critical for getting the “hump” of a Madeleine, the traditional mark of this classic French cookie. Lightly coat a non-stick, Madeleine pan with baking spray using this technique. Spray the baking spray into a small bowl and with a pastry brush lightly grease each well. Spoon 1 tbsp (15 ml) of batter into the center of the well and don’t touch it. It will spread out by itself and keep a more uniform shape that way. Bake 7-8 mins until slightly golden around edges and centers look set and slight hump has appeared. Allow to cool slightly and remove from the tin and allow to cool. Once cooled completely and dust with powdered sugar and serve! These are best eaten the day they are made. Batter can be made 2 days ahead of time. ABOUT THIS CHANNEL Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my channel, Entertaining with Beth, to learn easy recipes, simple entertaining ideas and great baking and cooking tips! New Videos post every Saturday! SUBSCRIBE HERE! http://bit.ly/BethsEntertaining.
Views: 237037 Entertaining With Beth
Beth's Tarte Au Soleil (2 ways!) | ENTERTAINING WITH BETH
 
05:23
#entertainingwithbeth #holidayrecipes #cookingchannel Learn how to make my Tarte au Soleil, 2 ways! A savory pesto version great for a cocktail party appetizer and my sweet version made with Nutella, great for a dessert buffet or Christmas brunch! SUBSCRIBE for more great recipes! http://bit.ly/BethsEntertaining SUBSCRIBE to my gardening channel! http://bit.ly/InBethsGarden VISIT MY WEBSITE FOR PRINTABLE RECIPES: http://bit.ly/EWBWebsite *****TO PURCHASE THE COCKTAIL NAPKINS CLICK HERE**** http://bit.ly/2zcG5br ****SIGN UP FOR MY SUBSCRIPTION BOX***https://goo.gl/PBv2nY SHOP MY FAVORITE KITCHEN PRODUCTS IN MY AMAZON SHOP! http://amzn.to/2jaXw5n (These links go to amazon where I am an affiliate partner) BETH'S TARTE AU SOLEIL RECIPE (2 WAYS) Serves 6-8 TARTE SOLEIL AU PESTO INGREDIENTS: 2 sheets puff pastry, cut into large 10" (25 cm) circles 3 tbsp (45ml) store-bought pesto 1 egg, beaten sesame seeds if desired METHOD: Preheat oven to 400F (200C) Roll out pasty and plate down and cut out circle. Transfer circle to a rimless baking sheet limned with parchment paper. Place pesto in middle of the circle and spread over pastry leaving a 1 inch (2.5 cm) border, all the way around pastry circle. Place 2nd circle on top. Place small juice glass in center of circle to create an indentation. Remove glass. Cut pastry into four quarters, keep the center intact as a circle. Then go into each quadrant and cut then in half then quarters this will create 4 slices per quadrant and create even "rays" around your tart. Place tray in freezer for 5 mins just to firm up a bit to make it easier to twist the rays. Then twist each ray with a 2-turn twist, allowing the tail to lay flat. Once all the twists are made pop the tray back in the freezer for 5 mins, this will make it easier to brush the egg wash on. Brush beaten egg on tart. Sprinkle center of the tart with sesame seeds. Place in freezer for 5 mins to firm up. This will help the sun keep its shape as it hits the hot oven. NOTE: This whole thing can be done the day before, cover lightly with parchment paper and leave in freezer or fridge and when it comes time to serve, bake immediately no need to thaw first. Bake tart for 20-25 mins until golden brown and puffed up. Serve on cutting board and invite guests to twist off the rays! TARTE SOLEIL AU NUTELLA Same recipe and technique as above but add 3 tbsp (45 ml) Nutella instead of the pesto! ABOUT THIS CHANNEL Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE! http://bit.ly/BethsEntertaining.
Views: 292391 Entertaining With Beth
Beth's Foolproof French Macaron Recipe | ENTERTAINING WITH BETH
 
08:14
#entertainingwithbeth #cookingchannel #macarons Learn how to make a foolproof macaron, with my 6 tips and tricks for perfecting the French Macaron cookie, one of the hardest cookies to master. SUBSCRIBE FOR MORE RECIPES http://bit.ly/BethsEntertaining PRODUCTS TO HELP YOU ACHIEVE MACARON SUCCESS! https://amzn.to/2ltRmuZ MORE FOOLPROOF RECIPES Foolproof Brownies http://bit.ly/1wu0bCq Foolproof Crepes http://bit.ly/1sXywZS Foolproof Tiramisu http://bit.ly/1ytO2hW Foolproof Snickerdoodles http://bit.ly/1ww1gLR RECIPE FOR BETH'S FOOLPROOF FRENCH MACARONS Makes 24 completed sandwich cookies GET PRINTABLE RECIPE HERE: http://bit.ly/2weYQrd STILL HAVING PROBLEMS? TROUBLE SHOOTING GUIDE HERE: http://bit.ly/2LsVtBO INGREDIENTS 3 Egg Whites ¼ cup white sugar (50 g) 2 cups confectioners sugar (200 g) 1 cup almond flour (120 g) (SEE NOTE BELOW) pinch of salt ¼ tsp cream of tartar (2 ml) * You can omit if needed, just may take a bit longer to reach stiff peaks but the recipe will still work) NOTE: If you cannot find almond flour where you live, check out this great video from my new friend Dzung at Honeysuckle Catering and she'll show you a great easy way to make it yourself! http://bit.ly/WZQ1fZ RASPBERRY BUTTER CREAM 1/4 cup salted butter (60g) 3/4 cup powdered sugar (75 g) 1 cup (150 g) fresh raspberries, worked through a sieve to extract 3 tbsp of juice METHOD: Preheat oven to 300F degrees Beat egg whites until foamy, then add salt, cream of tartar and white sugar for 8-10 mins. TIP: #1 eggwhites should be room temp. To create room temp eggs, submerge in warm water for 5 mins. Whip until they form a peak that stands upright. Think Seattle Space needle. Then add the food coloring. TIP#2 Color does fade as it cooks, so do a shade or two darker than you want them to be. TIP#3 Sift almond flour, and powdered sugar. What remains will be the larger lumps of almond pieces. Just discard those, or use them to snack on :) You want a really fine powder mixture to create a smooth and pretty on top to your cookie. Fold flour/sugar mixture into the egg white mixture. TIP#4 This is where all your hard work can really go wrong. Under mix and your macaroons will be lumpy and cracked when the bake with no feet, over mix and your macaroons will be flat and won't have feet, the mark of a well-made macaron. In my experience 65-75 turns of your spatula when folding is about the right amount of time. But again, it can be tricky, depends on how strong you are, Ha! So it can take a few tries to get it right. But when you do, the trumpets will blare and you will feel SO accomplished! Transfer batter to a pastry bag. Pipe out 1 inch rounds on a baking sheet lined with parchment paper. TIP#5: tap the pan hard at least 2-3 times to release the air bubbles. This will prevent the tops of your macaroons from cracking. TIP#6 Let them sit out for 20-30 mins, or up to an hour if you want. This will allow them time to dry out a bit before hitting the hot oven. They should be "tacky" to the touch, but not stick to your fingertips. This is another important step to assuring your macarons develop feet! When they dry out they can't spread out in the oven, and are forced to rise up. That's what creates the feet! Bake for 20 mins. DO NOT UNDER BAKE, even if they look done! Otherwise they will stick to your tray. Meanwhile mix the buttercream. Whip butter with an electric mixer until pale and fluffy. Slowly add sugar. Then place sieve on top of a bowl the same size. Work raspberries through the sieve with a spatula, pushing them through, mashing them around until you extract their juice. You want 3 tablespoons of juice. Add juice to buttercream, and whip until combined. Transfer to a pastry bag, fitted with a small tip (about ¼ " in diameter) Reverse cookie shells on their backs, and pipe a small mound of filling on one of them. Top with the other shell et Voila! If not eating right away, keep refrigerated. ABOUT THIS CHANNEL I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my channel, Entertaining with Beth, to learn easy recipes elegant enough for entertaining but simple enough for a weeknight meal. So go ahead and have friends over! New Videos post every Saturday! http://bit.ly/BethsEntertaining."
Views: 6036235 Entertaining With Beth
Beth's Classic French Apple Tart | ENTERTAINING WITH BETH
 
05:28
#entertainingwithbeth #FrenchCuisine #CookingChannel Learn how to make an impressive French Apple Tart that your friends and family will swear you bought at a fancy French bakery! SUBSCRIBE for more great recipes! http://bit.ly/BethsEntertaining SUBSCRIBE to my gardening channel! http://bit.ly/InBethsGarden VISIT MY WEBSITE FOR PRINTABLE RECIPES: http://bit.ly/EWBWebsite LIKE ME ON FACEBOOK http://on.fb.me/14JXtvo FOLLOW ME ON INSTAGRAM http://bit.ly/16QuyH2 FOLLOW ME ON TWITTER http://bit.ly/TZ6QVA FOLLOW ME ON PINTEREST http://bit.ly/WBefLa WATCH MY NEW GARDEN EPISODES ON MY NEW GARDEN CHANNEL! How To Grow Lemons http://bit.ly/EWBGrowLemons Winter Garden Tour http://bit.ly/WinterGardenTour Lemon Pound Cake Recipe http://bit.ly/EWBLemonPoundCake Garden Vlog: Apricot Blossoms! http://bit.ly/ApricotVlog MORE GREAT APPLE RECIPES: Elegant French Apple Tart http://bit.ly/1qO3RP9 Apple Turn Overs http://bit.ly/1oKtfRc Apple Cider Pancakes http://bit.ly/1q3klxD Apple Tarte Tatin http://bit.ly/1D75BrG MORE EASY FRENCH DESSERTS Homemade Profiteroles http://bit.ly/X1mVNK Easy Creme Brulee http://bit.ly/1qUu8LN Foolproof French Macarons http://bit.ly/1qUuoup Easy Almond Croissants http://bit.ly/1nUXdSq For advice on Apples and their Sweetness (Pick ones in the sweetest spectrum for this recipe) http://www.blameitonthevoices.com/201... CLASSIC FRENCH APPLE TART Serves 8 For Crust: 1 ¼ cups flour (150 g) 1 tbsp sugar (12 g) ¼ tsp salt (1.5 g) 1 stick cold unsalted butter, cubed (120 g) 1 egg yolk 2 tbsp ice water (30 ml) For the compote: 3 gala apples, peeled, cored and cut into chunks 2 tbsp sugar (25 g) ¼ cup of apple juice (60 ml) ¼ cup of water (60 ml) 1/8 tsp of cinnamon (2 g) zest of 1 lemon For the topping: 2 gala apples, peeled, cored and sliced 1/8 " thin ½ tsp of sugar (2 g) 2 tbsp apricot jam, heated until liquefied (30 ml) juice of ½ a lemon Method: In a bowl of a food processor combine flour, salt and sugar and pulse until combined. And butter cubes a few at a time, pulsing quickly until dough resembles a coarse meal. Beat egg together with water. Add egg mixture, slowly, pulsing just until dough comes together. Turn out onto a floured surface and roll into a ball and then pat down into a disk. Wrap disk in plastic and refrigerate for 30 minutes (or pop in the freezer for 10) Meanwhile, place apple chunks, sugar, juice, water cinnamon and zest in a heavy-bottomed sauce pan. Cover and bring to a boil and let cook for 10 mins. Simmer uncovered until most of the liquid is evaporated. Mask apples into a paste with a fork. Allow to cool completely, it will thicken as it cools. Roll out dough onto a floured surface and fit into a 9" tart pan. Spread a single layer of compote on the bottom, and place in freezer while you prep your apples. Peel, core and slice apples very thin, about 1/8 " thick. Place in bowl and squeeze with lemon juice to prevent browning. Remove tart from the freezer. When placing the apples the idea is to create an escargot pattern. Starting from the outside and working your way into the center. Layer each apple, cut side down, one slightly overlapping the other, making your way all around the tart until you reach the center. Bake at 400F (200 c) for 15 minutes and then reduce heat to 350F (175 c) and bake for 20 more minutes, or until golden brown. Then place under the broiler for 1-2 minutes just until the apples begin to get lightly charred. Place the jam in the microwave and heat on high for 15 secs or until melted. Brush tart with jam to create a nice shine. Et voila! Serve with vanilla ice cream or a dollop of homemade whipped cream. HOMEMADE WHIPPED CREAM Serves 8 Ingredients: 2 cups of heavy cream (480 ml) 2 tbsp powdered sugar (13 g) 1 tsp vanilla extract (5 ml) Method: Combine ingredients and whip until stiff peaks form. ABOUT THIS CHANNEL Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my channel, Entertaining with Beth, to learn holiday entertaining ideas, party planning tips and reliable weeknight meals that will become your new favorites! New Videos post every Saturday! SUBSCRIBE HERE! http://bit.ly/BethsEntertaining.
Views: 372425 Entertaining With Beth
How-To Get Your House Ready for Holiday Entertaining party planning tips
 
05:30
#entertainingwithbeth SUBSCRIBE for more holiday entertaining ideas and recipes! http://bit.ly/BethsEntertaining Hey guys I'm excited to relaunch my Holiday Helper Series! This is the first episode of 4 which will be rolling out for the next 4 weeks, giving you ideas on how to prep your house for holiday entertaining, make easy and elegant appetizers, create impressive food gifts, and set a beautiful holiday table. It's all coming up! #holidayhelpers #bissell #AD Special thanks to BISSELL® for sponsoring this series and collaborating with me on this video series. To purchase the BISSELL® AirRam® Click Here: http://amzn.to/2eUxKLC WATCH MORE HOLIDAY HELPER EPISODES! 3 Food Gift Ideas! http://bit.ly/2gFxiou 3 Puff Pastry Appetizer Ideas http://bit.ly/2eTEWLZ 5 Things You Should Do Before Tday! http://bit.ly/2eldkit How To Set Up a Buffet http://bit.ly/2fEmJxL How To Stock a Home Bar http://bit.ly/2eUNTk0 3 Non-Alcoholic Drinks for the Holidays http://bit.ly/2fDyPJ6 Last-Minute Appetizers http://bit.ly/2fEkBGx Cute Hostess Gifts from the Grocery Store! http://bit.ly/2elbZYY 1 Set of Fruit 3 Center Piece Ideas http://bit.ly/2fmUhRK How-To Create a Charcuterie Board http://bit.ly/2fDnMSe WATCH MY FAVORITE RECIPES FOR HOLIDAY ENTERTAINING Chocolate Hazelnut Biscotti https://Baked Brie http://bit.ly/BakedBrieEWB S'More Pie http://bit.ly/SmorePieEWB Goat Cheese Tartelette Appetizers http://bit.ly/GoatCheeseTarts Caramel Apple Ice Cream Cups http://bit.ly/1EDVdWm Pumpkin Bread http://bit.ly/1q8avMA Baked Scallops Au Gratin http://bit.ly/1vo73z3 Perfectly Roasted Potatoes http://bit.ly/EWBRoastedPotatoes French Apple Tart http://bit.ly/1qO3RP9 Profiteroles http://bit.ly/EWBProfiteroles Lobster Thermidor http://bit.ly/LobsterThermEWB Beth's Easy Appetizers http://bit.ly/EasyAppsEWB Banana's Foster http://bit.ly/BanFosterEWB Easy Almond Croissants http://bit.ly/AlmondCroissantsEWB ABOUT THIS CHANNEL Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my channel, Entertaining with Beth, to learn holiday entertaining ideas, party planning tips and reliable weeknight meals that will become your new favorites! New Videos post every Saturday! SUBSCRIBE HERE! http://bit.ly/BethsEntertaining
Views: 572053 Entertaining With Beth
Beth's Dutch Baby Pancake Recipe | ENTERTAINING WITH BETH
 
02:36
#entertainingwithbeth Learn how to make my Dutch baby pancake recipe! Great brunch recipe too! SUBSCRIBE for more great recipes! http://bit.ly/BethsEntertaining SUBSCRIBE to my gardening channel! http://bit.ly/InBethsGarden Visit my website: http://bit.ly/EWBWebsite WATCH MY NEW GARDEN EPISODES ON MY NEW GARDEN CHANNEL! How To Grow Lemons http://bit.ly/EWBGrowLemons Winter Garden Tour http://bit.ly/WinterGardenTour Lemon Pound Cake Recipe http://bit.ly/EWBLemonPoundCake Garden Vlog: Apricot Blossoms! http://bit.ly/ApricotVlog FOLLOW ME ON TUMBLR http://bit.ly/EWBTumblr LIKE ME ON FACEBOOK http://on.fb.me/14JXtvo FOLLOW ME ON INSTAGRAM http://bit.ly/16QuyH2 FOLLOW ME ON TWITTER http://bit.ly/TZ6QVA FOLLOW ME ON PINTEREST http://bit.ly/WBefLa WATCH MORE BREAKFAST TREATS! Blueberry Waffles http://bit.ly/EWBWaffles Apple Cider Pancakes http://bit.ly/EWBApplePancakes Raspberry Ricotta Pancakes http://bit.ly/EWBRaspPan Ultimate Banana Bread http://bit.ly/EWBBanBread Cinnamon Crumb Coffee Cake http://bit.ly/EWBCoffeeCake Foolproof Crepes http://bit.ly/EWBCrepes Cornbread Muffins with Raspberry Jam http://bit.ly/EWBCornBread Pain Perdu http://bit.ly/EWBPainPerdu Cinnamon Bun Breakfast Puddings http://bit.ly/EWBPuddings Easy Scones http://bit.ly/EWBScones Simple Beignets http://bit.ly/EWBBeignets BETH'S DUTCH BABY PANCAKE RECIPE Serves 4-6 INGREDIENTS: 3 tbsp (45g) unsalted butter ½ cup (60 g) of flour ¼ tsp (1.75ml) salt 1 tbsp (12g) sugar 1 cup (240 ml) of milk 2 eggs 1 tsp (5 ml) vanilla 1 lemon 1 tbsp (7g) powdered sugar garnish *Serve with fresh lemon wedges or Raspberry Jam METHOD: Preheat Oven to 400F (200C) In a medium bowl whisk together the flour and the milk until smooth, then add the eggs, salt, sugar and vanilla. Whisk to combine and then set aside. Place butter in an oven safe skillet, place skillet in the pre-heated oven. Watch pan closely and once butter is sizzling, pour batter into pan. Shut the door (do not open!) and allow pancake to bake for 16-18 mins. Remove from oven, and dust with powdered sugar. Cut into wedges and serve. With fresh lemon wedges (or raspberry jam)
Views: 180634 Entertaining With Beth
Beth's Eggplant Lasagna Recipe| ENTERTAINING WITH BETH
 
04:02
#entertainingwithbeth Learn how to make my vegetarian eggplant lasagna recipe.One of my favorite dishes when it comes to Italian food is anything slathered with tomato sauce and cheese! And this one does not disappoint! SUBSCRIBE for more great recipes! http://bit.ly/BethsEntertaining SUBSCRIBE to my gardening channel! http://bit.ly/InBethsGarden VISIT MY WEBSITE FOR PRINTABLE RECIPES: http://bit.ly/EWBWebsite WATCH MORE GREAT SUNDAY NIGHT DINNERS! 4-Generation Spaghetti and Meatballs http://bit.ly/4GenEWB Slow Cooker Tacos http://bit.ly/TacosEWB Provencal Chicken Stew http://bit.ly/chickstewEWB Beef Bourguignon http://bit.ly/BeffBourgEWB Chicken Pot Pies http://bit.ly/PotPiesEWB Chicken Dijon with Asparagus http://bit.ly/ChickDijEWB BETH’S EASY EGGPLANT LASAGNA Serves 4 INGREDIENTS: 3 Eggplants 3 tbsp (45 ml) olive oil Salt and Pepper to taste 2 15 oz cans pure tomato sauce (890 ml) 2 garlic gloves Pinch of red pepper flakes 2 cups (475 ml) whole milk ricotta cheese 2 eggs 1 ½ cups (360 ml) shredded mozzarella cheese ½ cup (120 ml) freshly chopped basil (separated) METHOD: Preheat oven to 375F/190C Cut eggplant into ¼” (6mm)slices. Place on parchment lined baking sheets. Drizzle both sides with olive oil and season to taste with salt and pepper. Bake eggplant for 7 mins each side and allow to cool (totally fine to do this part in stages as you may not be able to fit all the eggplant in your oven at once!) Allow eggplant to cool. Meanwhile prepare your sauce. In a large sauce pan, add the tomato sauce, garlic, salt and pepper to taste and red pepper flakes. Allow to simmer for 10 mins until sauce sweetens up and reduces a bit. Then prepare the ricotta mixture. In a medium bowl add ricotta cheese, eggs and basil. Then assemble your lasagna. In a large heat safe casserole pan, place a thin layer of sauce on the bottom and distribute evenly. On top place a single layer of eggplant on top of the eggplant spread 2/3 cup (160 ml) of the ricotta cheese mixture and sprinkle ¼ cup (60 ml) of shredded mozzarella cheese on top. Then add another single layer of eggplant and repeat the process creating 3 layers of “Lasagna” in total. The top layer should end with a layer of sauce and some more mozzarella cheese. Bake at 375F/190C for 15-20mins until cheese is melted on top and casserole is cooked through. Garnish with some finely minced basil on top. Serve with a salad and some garlic bread! (recipes below) Enjoy! BETH'S EASY GARLIC BREAD 1 Baguette 5 tbsp (75 ml) butter 1 garlic clove salt and pepper to taste 1 tbsp (15 ml) fresh Italian parsley, minced. METHOD: Place butter, garlic, salt, pepper in a microwave safe bowl. Microwave on high for 30 seconds. The heat from the butter will warm the garlic and release its flavor. Add in the fresh parsley stir to combine. Slice baguette in half, horizontally. Brush the insides with butter. Wrap in aluminum foil and place in the oven at 375F/190C with the lasagna that way it will be ready at the same time! Slice on the diagonal and serve warm. BETH'S CLASSIC HOMEMADE DRESSINGS CLASSIC ITALIAN INGREDIENTS: 4 tbsp (60 ml) red wine vinegar 3 tbsp (45 ml) lemon juice 1 tbsp (15 ml) water 6 tbsp (90 ml) olive oil 2 garlic clove, minced 1 tsp (5 ml) Italian Seasoning 2 tbsp (30 ml) grated pecorino cheese 1/4 tsp (2.5 ml) salt 1/8 tsp (1.75 ml) freshly cracked pepper Serve with: Arugula salad + tomato wedges CLASSIC FRENCH VINAIGRETTE INGREDIENTS: 1 tbsp (15 ml) Dijon Mustard 2 tbsp (30 ml) white balsamic vinegar 3 tbsp (45 ml) grapeseed oil 1 tbsp (15 ml) shallot, minced S + P to taste Serve with: Butter Lettuce+ cheese tray CLASSIC RANCH INGREDIENTS: 1 ½ cup (350 ml) of fat free yogurt 1 cup (240 ml) of low-fat buttermilk 2 garlic cloves 1 tsp (5 ml) celery salt ½ tsp (2.5 ml) garlic salt Fresh cracked pepper 1 tbsp (15 ml) fresh chives 1 tbsp (15 ml) fresh dill 1 tbsp (15 ml) fresh parsley Place in blender and puree Serve with Crudite platter (Cherry tomatoes, snap peas, carrots, radishes) HORSERADISH DRESSING INGREDIENTS: 3 tbsp (45 ml) prepared horseradish 1 tbsp (15 ml) white balsamic vinegar 3 tbsp (45 ml) grapeseed oil 2 tbsp (30 ml) mayonnaise, fat free or eggless works well too 1 tbsp (15 ml) fresh dill, minced 1 tbsp (15 ml) fresh chives, minced S + P to taste Serve on cooled, room temperature roasted potatoes. (Roast 2 lbs (900 g) of potatoes at 425F (218C for 25 mins) CLASSIC CREAMY BALSAMIC VINAIGRETTE INGREDIENTS: 1 tbsp (15 ml) Dijon mustard 1 tbsp (15 ml) balsamic vinegar 3 tbsp (45 ml) grapeseed oil S + P to taste Serve with mixed field greens + sliced pear + candied walnuts + Gorgonzola cheese crumbles. ABOUT THIS CHANNEL Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my channel, Entertaining with Beth, to learn easy recipes, simple entertaining ideas and great baking and cooking tips! New Videos post every Saturday! SUBSCRIBE HERE! http://bit.ly/BethsEntertaining.
Views: 335622 Entertaining With Beth
Beth's Baked Brie in Puff Pastry Recipe | ENTERTAINING WITH BETH
 
04:03
#entertainingwithbeth SUBSCRIBE for more great recipes! http://bit.ly/BethsEntertaining SUBSCRIBE to my gardening channel! http://bit.ly/InBethsGarden VISIT MY WEBSITE FOR PRINTABLE RECIPES: http://bit.ly/EWBWebsite LIKE ME ON FACEBOOK http://on.fb.me/14JXtvo FOLLOW ME ON INSTAGRAM http://bit.ly/16QuyH2 FOLLOW ME ON TWITTER http://bit.ly/TZ6QVA FOLLOW ME ON PINTEREST http://bit.ly/WBefLa MORE GREAT HOLIDAY RECIPES! Baked Brie http://bit.ly/BakedBrieEWB S'More Pie http://bit.ly/SmorePieEWB Goat Cheese Tartelette Appetizers http://bit.ly/GoatCheeseTarts Pumpkin Bread http://bit.ly/1q8avMA Baked Scallops Au Gratin http://bit.ly/1vo73z3 Fancy Ham & Cheese Pinwheels http://bit.ly/1wQ8AUrEasy Scones http://bit.ly/SconesEWB Roasted Potatoes http://bit.ly/EWBRoastedPotatoes French Apple Tart http://bit.ly/1qO3RP9 Apple Turnovers http://bit.ly/1oKtfRc Elegant French Toast http://bit.ly/FrenchToastEWB Profiteroles http://bit.ly/EWBProfiteroles Coffee Cake http://bit.ly/CrumbCakeEWB Easy White Chocolate Mousse http://bit.ly/WhiteChocMousse Dad's Chewy Chocolottas http://bit.ly/BethsChocoCookies Lobster Thermidor http://bit.ly/LobsterThermEWB Beth's Easy Appetizers http://bit.ly/EasyAppsEWB Banana's Foster http://bit.ly/BanFosterEWB Easy Almond Croissants http://bit.ly/AlmondCroissantsEWB EASY BAKED BRIE RECIPE Serves 15-20 guests Ingredients (3) wheels of brie (about 4" round) 2 tbsp fig jam 2 tbsp apricot jam 2 tbsp chopped walnuts 1 tbsp honey 4 sheets of puff pastry 1 egg METHOD: Unwrap brie and remove any stickers. Place fig jam on one and wrap in puff pastry, seam side down. Repeat the same with Apricot jam and 2nd wheel of brie. For third wheel spread honey on brie and top with chopped walnuts. Wrap in puff pastry, seam side down. Use 4th sheet of puff pastry to cut out decorative shapes (leaves, stars, christmas trees) with a cookie cutter. Place shapes on top of brie packages. Then brush the tops with a beaten egg. Bake at 400 degrees for 15-20 minutes, until the pastry is puffed and golden brown. ALLOW TO COOL FOR 15-20 mins! Otherwise brie with run out and make a big mess! Idea is to serve these at room temperature. Place on platter garnished with grapes and toasted raisin bread. ABOUT THIS CHANNEL Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my channel, Entertaining with Beth, to learn holiday entertaining ideas, party planning tips and reliable weeknight meals that will become your new favorites! New Videos post every Saturday! SUBSCRIBE HERE! http://bit.ly/BethsEntertaining.
Views: 156281 Entertaining With Beth
Beth's Bacon Mac & Cheese Bites | ENTERTAINING WITH BETH
 
04:27
#entertainingwithbeth #HolidayRecipes #CookingChannel Learn how to make my bacon mac & cheese bites, one of my easy party appetizers that's perfect for New Years Eve! SUBSCRIBE for more great recipes! http://bit.ly/BethsEntertaining SUBSCRIBE to my gardening channel! http://bit.ly/InBethsGarden MORE GREAT NEW YEAR'S EVE RECIPES Goat Cheese Tartelettes http://bit.ly/1CNXWA6 Lobster Thermidor http://bit.ly/1rseQ2Z Easy Bananas Foster + Fun New Years Eve Tradition! http://bit.ly/1zp7zPr Ham & Cheese Pinwheels http://bit.ly/1vBIuzr Homemade Profiteroles http://bit.ly/X1mVNK Holiday Cheese Board http://bit.ly/1x9PVSH Cherries Jubilee http://bit.ly/1ta7yN8 Coquilles St Jacques http://bit.ly/1wtMTU7 Trio of Easy Appetizers http://bit.ly/1AWigNy Baked Brie http://bit.ly/1D14x7v Homemade Hummus http://bit.ly/1wtMX6g BETH’S BACON MAC & CHEESE BITES Makes 18 hors d’oeuvres INGREDIENTS: 1 tbsp (15 g) butter for greasing tins 1 cup (140 g) tiny elbow macaroni 3 tbsp (45 g) butter 2 tbsp (15 g) flour 1 cup (240 ml) milk 1/4 tsp (1.25 ml) cayenne pepper 1 tsp (5 ml) salt 1 minced garlic clove freshly cracked pepper 1 cup (240 ml) sharp cheddar cheese + ½ cup (120 ml) mozzarella for topping 1/2 cup (120 ml) cooked bacon, chopped 1 egg 2 egg yolks 1/3 cup (40 g) flour ¼ cup (60 ml) chives METHOD: Preheat oven to 375F (190C). Grease a mini muffin tin lightly with melted butter and set aside. Boil pasta according to package instructions. Cook bacon in skillet or in microwave. To microwave line a plate with paper towel, place bacon on top, and then place more paper towel on top. Microwave on high for 6 mins until browned and crispy. Allow to cool on towel, and chop into a rough chop. Then in a large skillet prepare the cheese sauce, melt 3 tbsp butter, add flour and whisk and cook for 1 minute then slowly whisk in milk, whisking all the while, a smooth sauce will develop. Add cayenne, salt, garlic and pepper. Then add cheddar cheese, and whisk until smooth. Remove from flame and allow to cool slightly. Drain pasta and transfer it into a large bowl. Add cheese sauce and stir to combine. Then add egg and egg yolks, flour, and bacon. Stir to combine. Using a mini ice cream scoop portion out into muffin tin, and top with the mozzarella cheese. Bake for 13-15 mins until golden brown and cheese has melted. Allow to cool to set up and become stable. Place on platter and top with freshly snipped chives. Serve with champagne! Enjoy! ABOUT THIS CHANNEL I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my channel, Entertaining with Beth, to learn easy recipes elegant enough for entertaining but simple enough for a weeknight meal. So go ahead and have friends over! New Videos post every Saturday! http://bit.ly/BethsEntertaining.
Views: 171086 Entertaining With Beth
Beth's Homemade French Onion Soup Recipe | ENTERTAINING WITH BETH
 
04:02
#entertainingwithbeth Learn how-to make my homemade French Onion Soup Recipe. One of my favorite soup recipes to take off winter's chill! SUBSCRIBE for more great recipes! http://bit.ly/BethsEntertaining SUBSCRIBE to my gardening channel! http://bit.ly/InBethsGarden VISIT MY WEBSITE FOR PRINTABLE RECIPES: http://bit.ly/EWBWebsite LIKE ME ON FACEBOOK http://on.fb.me/14JXtvo FOLLOW ME ON INSTAGRAM http://bit.ly/16QuyH2 FOLLOW ME ON TWITTER http://bit.ly/TZ6QVA FOLLOW ME ON PINTEREST http://bit.ly/WBefLa BETH'S FRENCH ONION SOUP Serves 8-10 as a first course INGREDIENTS: 1 tbsp (15 ml) olive oil 1 tbsp (15 g) of butter 8 medium yellow onions, sliced thinly into half moons 1 tsp (5 ml) salt 1 tsp (5 ml) sugar ¼ cup (60 ml) dry sherry 10 cups (2,500 ml) beef stock 4 sprigs Thyme (tied with butcher string) + 1 tbsp for garnish 2 Bay leaves 1 garlic clove minced 1 tsp (5 ml) salt freshly cracked pepper 1 day old French baguette (sourdough works well) cut into ½ inch slices 3 cups (300 g) Gruyere cheese METHOD: Place olive oil and butter in a Dutch oven or large soup pot. Add onions, salt, and sugar. Cook uncovered on medium high heat, stirring occasionally until onions turn golden brown and caramelized. 20-25 mins. Add sherry to onions and cook 1 min until alcohol evaporates. Add beef stock, thyme, bay leaves and garlic. Simmer covered for 10 mins to allow flavors to marry. Preheat oven to the broil setting. Ladle out soup in heat safe, shallow bowls. Place on a rimmed cookie sheet. Top each soup with 2 slices of bread, and 1/2 cup (50 g) of cheese sprinkled on top. Place soups under the broiler until cheese is bubbly and golden brown. Garnish with fresh thyme and serve on a plate.
Views: 96752 Entertaining With Beth
Beth's Homemade Chicken Pot Pie Recipe  | ENTERTAINING WITH BETH
 
04:49
#entertainingwithbeth Learn how to make a homemade chicken pot pie, one of my easy recipes for entertaining. And so delicious too! SUBSCRIBE for more great recipes! http://bit.ly/BethsEntertaining SUBSCRIBE to my gardening channel! http://bit.ly/InBethsGarden VISIT MY WEBSITE FOR PRINTABLE RECIPES: http://bit.ly/EWBWebsite LIKE ME ON FACEBOOK http://on.fb.me/14JXtvo FOLLOW ME ON INSTAGRAM http://bit.ly/16QuyH2 FOLLOW ME ON TWITTER http://bit.ly/TZ6QVA LOOKING FOR THE SOUP BOWLS? I got mine in France, yes I dragged them home, wrapped up in a nap sack for 11 hours on plane in my lap! But, you don't have to go through all that! You can find similar ones here: http://bit.ly/XyfkAM BETH'S CHICKEN POT PIES Serves 4 INGREDIENTS 2 large chicken breasts, bone in, skin on. 2 tbsp (30 g) butter 1 small white onion, diced 2 carrots, quartered 2 leeks, white parts only, sliced into quarters ½ cup (120 ml) dry white wine 4 cups (960 ml) of chicken broth 2 tbsp (15 g) cornstarch or flour thinned with 2 tbsp (15 g) water 16 white button mushrooms, trimmed and quartered 1 bay leaf 1 tbsp (8 g) lemon zest ¾ cup (110 g) of frozen peas 1 tbsp (15 ml) heavy cream 1 tsp (5 ml) salt ¼ tsp (1.25 ml) freshly cracked pepper ¼ cup (40 g) fresh flat leaf parsley chopped 4 squares of puffed pastry (to fit over your bowls. Allow a generous border to seal over sides) 1 egg + 1 tsp (5 ml) water. METHOD: Preheat oven to 400 F/ 200C. Roast chicken for 25-30 mins until cooked through. Set aside to cool slightly. In a large Dutch oven or soup pot melt butter, add onion, carrots and leeks and cook until soft. Add white wine and cook for 1 min. Add chicken broth, and cornstarch mixture, bring to a boil an d cook 1 min. Add mushrooms and bay leaf and allow to simmer. Meanwhile prep chicken. Remove the skin, and shred the chicken off bone with two forks, into bite-sized pieces. Add to the soup mixture, along with the lemon zest, peas, heavy cream, salt, pepper, and parsley. MAKE AHEAD NOTE: At this point you could transfer mixture to a container, and pop in the fridge until ready to serve. Prepare egg wash. 1 egg whisked together with 1 tsp of water. Ladle mixture into heat safe bowls and top with puff pastry, securing sides to the bowl to adhere. Brush with the egg wash with a pastry brush. Bake according to directions on your package of puffed pastry until pastry is golden brown and puffed up. (15-20 mins)
Views: 168359 Entertaining With Beth
Beth's Profiteroles Recipe | ENTERTAINING WITH BETH
 
03:17
#entertainingwithbeth #holidayRecipe #CookingChannel Learn how to make my classic profiteroles recipe. A great fancy French dessert that always makes any occasion special! SUBSCRIBE for more great recipes! http://bit.ly/BethsEntertaining SUBSCRIBE to my gardening channel! http://bit.ly/InBethsGarden VISIT MY WEBSITE FOR PRINTABLE RECIPES: http://bit.ly/EWBWebsite MORE GREAT DESSERT RECIPES! Foolproof French Macarons http://bit.ly/1qUuoup Raspberry Cheesecake http://bit.ly/EWBCheesecake Strawberry Shortcake Cupcakes http://bit.ly/1xTpVrq Chocolate Pot de Creme http://bit.ly/1CSxSR4 Strawberry Ice Cream Baskets http://bit.ly/1zJttCc S'More Pie http://bit.ly/EWBSmore Creme Brulee http://bit.ly/EWBCreme Tiramisu http://bit.ly/EWBTiri Profiteroles http://bit.ly/EWBProfiteroles Chocolate Raspberry Pavlova http://bit.ly/1xTq8uS S'More Pie http://bit.ly/SmorePieEWB Caramel Apple Ice Cream Cups http://bit.ly/1EDVdWm Pumpkin Bread http://bit.ly/1q8avMA French Apple Tart http://bit.ly/1qO3RP9 Apple Turnovers http://bit.ly/1oKtfRc Elegant French Toast http://bit.ly/FrenchToastEWB Profiteroles http://bit.ly/EWBProfiteroles Coffee Cake http://bit.ly/CrumbCakeEWB Banana's Foster http://bit.ly/BanFosterEWB Foolproof Brownies http://bit.ly/1wu0bCq Foolproof Crepes http://bit.ly/1sXywZS Foolproof Tiramisu http://bit.ly/1ytO2hW Foolproof Snickerdoodles http://bit.ly/1ww1gLR FOLLOW ME ON PERISCOPE! Entertaining with Beth LIKE ME ON FACEBOOK http://on.fb.me/14JXtvo FOLLOW ME ON INSTAGRAM http://bit.ly/16QuyH2 FOLLOW ME ON TWITTER http://bit.ly/TZ6QVA FOLLOW ME ON PINTEREST http://bit.ly/WBefLa BETH'S CLASSIC PROFITEROLES RECIPE Serves 4-6 Ingredients For Shells ½ cup of flour (60g) ¼ tsp of salt (6 g) 1 tbsp sugar (30g) 5 tbsp butter (75g) ½ cup of water (120 ml) 2 large eggs, lightly beaten Chocolate Sauce: 12 oz bag of chocolate chips (340 g) 2/3 heavy cream (160 ml) 1 tbsp honey (15 ml) 1 tsp of vanilla (15 ml) Filling: Ice Cream of Choice Topping: Lightly toasted almonds Method: Preheat oven to 400F degrees (200C). Line a sheet pan with parchment paper and set aside. Mix together the dry ingredients. Place water and butter in a pan and bring to a boil. Remove from the heat and with a wooden spoon stir in your flour mixture, until it turns into a ball and pulls away from the sides. Allow to cool slightly and then quickly stir in the eggs, it will be sticky and paste like. Transfer the dough into a pastry bag, fitted with a round tip. Pipe out 12-15 1 ½ inch rounds. Bake 400 10 mins. Then reduce oven to 350 and bake for another 40 mins. Once golden brown and puffed, turn oven off, open door and allow to air out for 10 minutes. To make the chocolate sauce melt chocolate chips and heavy cream in a sauce pan. Once melted add honey and vanilla. To serve, slice puffs gently open ¾ of the way and fill with 1 small scoop of vanilla ice cream and top with chocolate sauce and toasted almonds. ABOUT THIS CHANNEL Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my channel, Entertaining with Beth, to learn holiday entertaining ideas, party planning tips and reliable weeknight meals that will become your new favorites! New Videos post every Saturday! SUBSCRIBE HERE! http://bit.ly/BethsEntertaining.
Views: 76104 Entertaining With Beth
Beth's Chocolate Pot de Creme Recipe | ENTERTAINING WITH BETH
 
03:38
#entertainingwithbeth SUBSCRIBE for more great recipes! http://bit.ly/BethsEntertaining SUBSCRIBE to my gardening channel! http://bit.ly/InBethsGarden MORE GREAT DESSERT RECIPES! Chocolate Lava Cake http://bit.ly/1td06pB Foolproof French Macarons http://bit.ly/1qUuoup Raspberry Cheesecake http://bit.ly/EWBCheesecake Strawberry Shortcake Cupcakes http://bit.ly/1xTpVrq Chocolate Pot de Creme http://bit.ly/1CSxSR4 Strawberry Ice Cream Baskets http://bit.ly/1zJttCc S'More Pie http://bit.ly/EWBSmore Creme Brulee http://bit.ly/EWBCreme Tiramisu http://bit.ly/EWBTiri Profiteroles http://bit.ly/EWBProfiteroles Chocolate Raspberry Pavlova http://bit.ly/1xTq8uS S'More Pie http://bit.ly/SmorePieEWB Caramel Apple Ice Cream Cups http://bit.ly/1EDVdWm Pumpkin Bread http://bit.ly/1q8avMA French Apple Tart http://bit.ly/1qO3RP9 Apple Turnovers http://bit.ly/1oKtfRc Elegant French Toast http://bit.ly/FrenchToastEWB Profiteroles http://bit.ly/EWBProfiteroles Coffee Cake http://bit.ly/CrumbCakeEWB Banana's Foster http://bit.ly/BanFosterEWB Foolproof Brownies http://bit.ly/1wu0bCq Foolproof Crepes http://bit.ly/1sXywZS Foolproof Tiramisu http://bit.ly/1ytO2hW Foolproof Snickerdoodles http://bit.ly/1ww1gLR LIKE ME ON FACEBOOK http://on.fb.me/14JXtvo FOLLOW ME ON INSTAGRAM http://bit.ly/16QuyH2 FOLLOW ME ON TWITTER http://bit.ly/TZ6QVA CLICK HERE FOR MORE FRENCH INSPIRED RECIPES: http://bit.ly/1kv4LdS BETH'S CHOCOLATE POT DE CREME RECIPE Makes 5 (in 4 ounce ramekins) INGREDIENTS: 2 cups (480ml) heavy cream ½ cup (120 ml) whole milk 5 oz (141 g) bittersweet chocolate, roughly chopped 5 egg yolks ¼ cup (50 g) of sugar 1 (5 ml) tsp vanilla METHOD: Preheat oven to 300F (148C) degrees. Combine heavy cream and milk and heat until simmering. Add the chocolate and whisk until melted. Allow to cool slightly. Combine the eggs yolks, sugar and vanilla. Slowly add the chocolate mixture, whisking until combined. Strain through a fine mesh strainer. Transfer to a pyrex pitcher, and pour about ¾ of the way up, into (5) ½ cup (4 0z/120 ml) ramekins. Place ramekins in a roasting pan, and place in the oven. Fill roasting pan with hot water until it reaches half way up the ramekins. Bake for 30-35 mins until custards are set. Top with a dollop of homemade whipped cream, and chocolate shavings. Homemade Whipped Cream 1 cup (240 ml) heavy cream 1 tbsp (6 g) powdered sugar 1 tsp (5 ml) vanilla extract METHOD: Combine all ingredients in a bowl and whip with an electric mixer until soft peaks form. ABOUT THIS CHANNEL Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my channel, Entertaining with Beth, to learn easy recipes elegant enough for entertaining but simple enough for a weeknight meal. So go ahead and have friends over! New Videos post every Saturday! SUBSCRIBE HERE! http://bit.ly/BethsEntertaining. Visit my website! VISIT MY WEBSITE: http://bit.ly/EWBWebsite
Views: 107050 Entertaining With Beth
Beth's Coffee Cake Muffin Recipe | ENTERTAINING WITH BETH
 
04:47
#entertainingwithbeth Learn how to make my coffee cake muffin recipe, an easy coffee and chocolate swirled muffin base with a delicious cinnamon crumb topping. This is a great recipe for Christmas Morning Breakfast! SUBSCRIBE for more great recipes! http://bit.ly/BethsEntertaining SUBSCRIBE to my gardening channel! http://bit.ly/InBethsGarden VISIT MY WEBSITE FOR PRINTABLE RECIPES: http://bit.ly/EWBWebsite LIKE ME ON FACEBOOK http://on.fb.me/14JXtvo FOLLOW ME ON INSTAGRAM http://bit.ly/16QuyH2 FOLLOW ME ON TWITTER http://bit.ly/TZ6QVA FOLLOW ME ON PINTEREST http://bit.ly/WBefLa WATCH MORE BREAKFAST TREATS! Blueberry Waffles http://bit.ly/EWBWaffles Apple Cider Pancakes http://bit.ly/EWBApplePancakes Raspberry Ricotta Pancakes http://bit.ly/EWBRaspPan Ultimate Banana Bread http://bit.ly/EWBBanBread Cinnamon Crumb Coffee Cake http://bit.ly/EWBCoffeeCake Foolproof Crepes http://bit.ly/EWBCrepes Cornbread Muffins with Raspberry Jam http://bit.ly/EWBCornBread Pain Perdu http://bit.ly/EWBPainPerdu Cinnamon Bun Breakfast Puddings http://bit.ly/EWBPuddings Easy Scones http://bit.ly/EWBScones BETH’S COFFEE CAKE MUFFIN RECIPE Makes 12 INGREDIENTS: 4 eggs ¾ cup (180 ml) canola oil 6 tbsp (90 ml) melted butter ¾ cup (150 g) sugar ½ cup (120 ml) water 2 cups (240 g) flour 2 ½ tsp (12.5 ml) baking powder ¾ tsp (4 ml) salt ½ cup (75 g) chopped pecans For Interior Swirl: 1 tbsp (15 ml) instant coffee granules 2 tbsp (30 ml) unsweetened cocoa 3 tbsp (45 ml) white sugar For Crumble: 2/3 cup (80 g) flour 4 tbsp (60 g) brown sugar ¼ tsp (1.25 ml) cinnamon ¼ tsp (1.25 ml) baking powder 4 tbsp (60 ml) melted butter METHOD: Preheat oven to 375F/(190C) Combine eggs, oil, butter, sugar and water in a large bowl and whisk until smooth. In a separate bowl combine flour, baking powder and salt. Whisk to combine. Add the dry ingredients to the wet ingredients in thirds, until combined. Don’t over mix. In a small bowl combine cocoa, instant coffee, and sugar, whisk to combine and set aside. In another small bowl combine flour, sugar, cinnamon, baking powder, and butter. Whisk with a fork to combine. Prepare a muffin tin with baking spray, covering inside of wells and lightly spray top of pan too since muffins will rise up and slightly cover the top. With an ice cream scoop, spoon in half a scoop of batter into the muffin well, top with 1 tsp (5 ml) of the filling, cover with second half scoop of batter. Take a knife and gently swirl interior to distribute filling. Top with 1 tbsp (15 ml) of crumb topping. Repeat process until all the wells are full. Bake for 16-17 mins until golden brown and risen. Allow to cool slightly. Dust with powdered sugar if desired ☺ ABOUT THIS CHANNEL Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my channel, Entertaining with Beth, to learn easy recipes, simple entertaining ideas and great baking and cooking tips! New Videos post every Saturday! SUBSCRIBE HERE! http://bit.ly/BethsEntertaining.
Views: 185822 Entertaining With Beth
Beth's Blueberry Crumb Cake Recipe | ENTERTAINING WITH BETH
 
03:42
#entertainingwithbeth Learn how to make my homemade blueberry crumb cake recipe! A delicious breakfast treat inspired by my childhood summers. Enjoy! xx SUBSCRIBE for more great recipes! http://bit.ly/BethsEntertaining SUBSCRIBE to my gardening channel! http://bit.ly/InBethsGarden SHOP MY FAVORITE KITCHEN PRODUCTS IN MY KIT SHOP! http://bit.ly/2kQEjW2 (These links go to amazon where I am an affiliate partner) WATCH MORE BREAKFAST TREATS! Blueberry Waffles http://bit.ly/EWBWaffles Apple Cider Pancakes http://bit.ly/EWBApplePancakes Raspberry Ricotta Pancakes http://bit.ly/EWBRaspPan Ultimate Banana Bread http://bit.ly/EWBBanBread Cinnamon Crumb Coffee Cake http://bit.ly/EWBCoffeeCake Foolproof Crepes http://bit.ly/EWBCrepes Cornbread Muffins with Raspberry Jam http://bit.ly/EWBCornBread Pain Perdu http://bit.ly/EWBPainPerdu Cinnamon Bun Breakfast Puddings http://bit.ly/EWBPuddings Easy Scones http://bit.ly/EWBScones BLUEBERRY CRUMB CAKE RECIPE Makes 9 squares INGREDIENTS: ½ cup (120g) of butter ¾ cup (150g) sugar 2 eggs 1 tsp (5 ml) vanilla 2 cups (240g) of flour 2 tsp (10 ml) baking powder ½ tsp (2.5ml) salt ½ cup (120 ml) milk 2 cups (300g) fresh blueberries Topping: 1 cup (200g) of sugar ½ cup (120g) flour 1 tsp (5 ml) cinnamon ½ cup (120g) butter METHOD: Preheat oven to 350F (175C). Spray a square 10” x 10” (25cm x 25cm) pan with baking spray. Set aside In the bowl of an electric mixer beat together butter and sugar until smooth and fluffy, add eggs one at a time and beat well until light and fluffy, add vanilla. Set aside. In a small bowl combine flour, baking powder and salt whisk together. Add flour mixture in thirds, alternating with the milk until a batter forms. Remove bowl from the mixer. Fold in blueberries. Transfer batter to pan. Set aside. In a small bowl whisk together the topping. Add the sugar, flour and cinnamon. Whisk to combine. Cut in butter with hands until small crumbs form. Sprinkle topping on top of batter until a layer is formed and batter is fully covered. Bake 40-45 mins until golden brown and a toothpick comes out clean. Allow to cool completely. Run sharp knife along perimeter of cake to loosen before removing it. Cut into 9 squares and serve! ABOUT THIS CHANNEL Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE! http://bit.ly/BethsEntertaining.
Views: 101613 Entertaining With Beth
Beth's Best-Ever Chocolate Chip Cookie Recipe | ENTERTAINING WITH BETH
 
04:05
Learn how to make my homemade chocolate chip cookie recipe! A must-have for your cookie recipe arsenal. #entertainingwithbeth #cookingchannel #EasyRecipes SUBSCRIBE for more great recipes! http://bit.ly/BethsEntertaining SUBSCRIBE to my gardening channel! http://bit.ly/InBethsGarden VISIT MY WEBSITE FOR PRINTABLE RECIPES: http://bit.ly/EWBWebsite LIKE ME ON FACEBOOK http://on.fb.me/14JXtvo FOLLOW ME ON INSTAGRAM http://bit.ly/16QuyH2 FOLLOW ME ON TWITTER http://bit.ly/TZ6QVA FOLLOW ME ON PINTEREST http://bit.ly/WBefLa MORE FOOLPROOF RECIPES! Foolproof Brownies http://bit.ly/1wu0bCq Foolproof Tiramisu http://bit.ly/1ytO2hW Foolproof Crepes http://bit.ly/1sXywZS Foolproof Chocolate Lava Cake http://bit.ly/1ytOmNK Foolproof Snickerdoodles http://bit.ly/1ww1gLR BETH'S ULTIMATE CHOCOLATE CHIP COOKIES Makes 1 dozen large sized cookies 1 cup (240 g) of unsalted butter ¼ (50 g) cup white sugar ¾ (135) cup brown sugar 2 eggs 1 tbsp (7.5ml) vanilla 1 ¾ cup (210 g) flour 1 tsp (5 ml) salt 1 tsp (5 ml) baking soda 1 cup (150 g) milk chocolate covered raisins 1 cup (150 g) semi-sweet chocolate chips 1 cup (150 g) candied walnuts 1 cup (150 g) of toffee bits METHOD: Preheat oven to 350F (177C). Beat butter and sugars on high for 5-7 mins until very light and fluffy. Add eggs one at a time, beating well between additions. Add vanilla. Combine flour, salt and baking soda in a bowl and whisk together. Slowly add flour mixture to butter mixture and beat until well incorporated. Add raisins, chips and walnuts, mix just until combined. Line a rimmed lined cookie sheet with parchment paper. Scoop out dough with an ice cream scoop. 5 to a tray. Bake for 13 mins, until golden around the edges and centers look dry. Let cool on tray on counter for 5 mins. They will set up and continue cooking on the hot tray. Transfer to cooling rack to cool completely.
Views: 252093 Entertaining With Beth
The MUST-Make Holiday Side Dish | ENTERTAINING WITH BETH
 
04:39
#entertainingwithbeth Tariflette is this year's MUST-Make Holiday side dish! Served traditionally as a main course in the mountain region of France, this casserole combines creamy, cheesy potatoes, crispy bacon and caramelized onions, for one over-the-top side dish for Thanksgiving. #entertainingwithbeth #ThanksgivingRecipes #PotatoSideDish SUBSCRIBE for more great recipes! http://bit.ly/BethsEntertaining SUBSCRIBE to my gardening channel! http://bit.ly/InBethsGarden VISIT MY WEBSITE FOR PRINTABLE RECIPES: http://bit.ly/EWBWebsite **TTHIS WEEK'S FRIDAY FIND IS***http://bit.ly/2QvGpXI **SIGN UP FOR MY FIND OF THE MONTH CLUB**http://bit.ly/2P2hUEF SHOP THIS EPISODE: (These links go to Amazon where I am compensated on products sold at no cost to the consumer) Staub Oval Gratin Pan https://amzn.to/2NG56OI Boos Cutting Board https://amzn.to/2NEaAJP Le Creuset Non-Stick Skillet https://amzn.to/2DvQ8KI Terra Cotta Dish https://amzn.to/2DstLWB SIGN UP FOR MY NEWSLETTER TO RECEIVE MY NEWEST VIDEO IN YOUR INBOX EACH WEEK! http://bit.ly/2tktWg8 WATCH MORE THANKSGIVING RECIPES https://Baked Brie http://bit.ly/BakedBrieEWB S'More Pie http://bit.ly/SmorePieEWB Goat Cheese Tartelette Appetizers http://bit.ly/GoatCheeseTarts Vegetarian Butternut Squash Soup http://bit.ly/1xWheOh Cheesey Chivey Cornbread http://bit.ly/1qI2X3t Pumpkin Bread http://bit.ly/1q8avMA Roasted Potatoes http://bit.ly/EWBRoastedPotatoes French Apple Tart http://bit.ly/1qO3RP9 Beth's Easy Appetizers http://bit.ly/EasyAppsEWB Chocolate Pecan Pie http://bit.ly/ChiocoPecan Easy Cheese Board http://bit.ly/1x9PVSH Pumpkin Spice Cupcakes http://bit.ly/1Ykieta Sausage Potato Bake http://bit.ly/1QSvG5m BETH'S TARTIFLETTE RECIPE Serves 8-10 *For Printable Version Click Here* http://bit.ly/PrintTartiflette INGREDIENTS: 3.5 lbs (1580g) Yukon Gold Potatoes, peeled 7 slices, thick center cut bacon, sliced into 1 inch strips 1 ½ cup (350 ml) Gruyere cheese, shredded 2 cups (300g) yellow onion, sliced into half moons ¾ cup (180ml) heavy cream ½ cup (120ml) whole milk 2 garlic cloves, minced ½ cup (120ml) dry white wine 1 ½ tsp (7.5ml) fresh thyme, chopped (separated) 1 ½ tsp (7.5ml) salt 1-8oz (230g) wheel of Camembert METHOD: Boil potatoes until fork tender. Allow to cool. Meanwhile, heat a large non-stick skillet on medium high. Cook bacon until crispy. Remove with a slotted spoon and transfer to a plate lined with paper towel to drain. Remove all by 1 tbsp. (15ml) of bacon fat from the pan and sauté onions in fat until soft and caramelized. Season to taste with salt and pepper. Add thyme. Set aside to cool. Then in a medium-sized bowl combine cream, milk, garlic, wine and salt. Set aside. Slice potatoes into ¼ inch (6mm) slices and set aside. Grease a 13 x 9 (32cm x 23cm) oval gratin pan. Line pan with one single layer of potato slices, sprinkle a 1/3 cup (80ml) of cooked bacon over the potatoes, 1/3 cup (80 ml) of the Gruyere cheese, 1/3 cup (80 ml) of onions and 1/3 cup (80 ml) of the milk/cream mixture. Repeat this process until you create 3 layers. Slice the wheel of cheese horizontally as if cutting a hamburger bun to create a top and bottom. Then cut the wheel into quarters. You will have 8 triangles of cheese. Place cheese triangles all over the top of casserole. Sprinkle with remaining ½ tsp of fresh thyme. Bake at 400F (200C) for 35-40 mins until cheese has melted and topping is golden brown. THE GAME PLAN: At the Store: When shopping for bacon look for cuts that appear more meaty than fatty. It will provide the best flavor. The Brie can be swapped for Camembert for a deeper, more pungent flavor. The Day Before: The entire dish can be pre-assembled the day before, covered and refrigerated. Then bake according to instructions listed. ABOUT THIS CHANNEL Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE! http://bit.ly/BethsEntertaining.
Views: 87846 Entertaining With Beth
Beth's White Wine Chicken Recipe | ENTERTAINING WITH BETH
 
04:56
#entertainingwithbeth Learn how to make my easy white wine chicken recipe, an easy weeknight meal that's elegant enough for entertaining too! SUBSCRIBE for more great recipes! http://bit.ly/BethsEntertaining SUBSCRIBE to my gardening channel! http://bit.ly/InBethsGarden WATCH MORE CHICKEN DINNER RECIPES Cashew Chicken Recipe http://bit.ly/2xA31RM White Wine Chicken Recipe http://bit.ly/2J88DE5 15-Minute Chicken Dijon Recipe http://bit.ly/2sqZjF9 Orange Chicken Recipe http://bit.ly/2lJWg5w Cast-Iron Skillet Roast Chicken http://bit.ly/1OiaDrN **FIND SMASHED POTATO AND MASHED POTATO RECIPE HERE** http://bit.ly/PotatoVideoEWB BETH'S WHITE WINE CHICKEN RECIPE **Print this recipe from my blog here: http://bit.ly/EWBWhiteWineChick** Serves 4 INGREDIENTS: 4 (1 lb) boneless, skinless chicken cutlets 4 tbsp (60 g) butter, separated 1 tbsp (15 ml) olive oil 1 shallot, mined 1 cup (150 g) white mushrooms, thinly sliced ½ cup (120 ml) dry white wine, separated 2 tbsp (15 g) flour 1 cup (240 ml) chicken broth 2 garlic cloves, minced ¼ cup (60 ml) whole milk 3 dashed Worcestershire sauce 1 tbsp (15 ml) fresh parsley, minced Salt and Pepper to taste METHOD: Season chicken with salt and pepper, both sides. Heat 1 tbsp (15 g) butter and 1 tbsp (15 ml) olive oil in a large skillet. Once sizzling, place chicken in skillet and sauté on both sides until almost cooked through but not completely. Set chicken aside on a plate to rest. Meanwhile, sauté shallots and mushroom in the pan drippings until soft and tender. Add a little more olive oil if needed. Then deglaze pan with ¼ cup (60 ml) of the wine, scrapping up the brown bits with a wooden spoon. Reduce the mixture by 1/3 and then transfer it to a bowl and set aside. In a cleaned-out skillet, melt 3 tbsp (45 g) of butter. Once foamy add the flour, cook for 1 minute until a paste forms. Slowly whisk in the chicken broth and remaining ¼ cup of wine and simmer, whisking all the while, until thickened. Then whisk in the garlic, milk, Worcestershire sauce and parsley. Then add in the cooked shallots and mushroom mixture. Season with salt and pepper if needed. Add the chicken to the sauce, spooning it over the chicken, cover and simmer for 5 minutes, to finish cooking the chicken all the way through. Transfer chicken to a small platter or shallow casserole dish and spoon sauce over it. This dish pairs really well with my smashed or mashed potato recipes! ABOUT THIS CHANNEL Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE! http://bit.ly/BethsEntertaining.
Views: 47836 Entertaining With Beth
How To Create a Cheese Board | ENTERTAINING WITH BETH
 
05:28
#entertainingwithbeth Learn how to create a fantastic cheeseboard with cheese pairings for holiday entertaining. SUBSCRIBE for more great recipes! http://bit.ly/BethsEntertaining SUBSCRIBE to my gardening channel! http://bit.ly/InBethsGarden VISIT MY WEBSITE FOR PRINTABLE RECIPES: http://bit.ly/EWBWebsite MORE GREAT HOLIDAY RECIPES! Baked Brie http://bit.ly/BakedBrieEWB S'More Pie http://bit.ly/SmorePieEWB Goat Cheese Tartelette Appetizers http://bit.ly/GoatCheeseTarts Vegetarian Butternut Squash Soup http://bit.ly/1xWheOh Caramel Apple Ice Cream Cups http://bit.ly/1EDVdWm Cheesey Chivey Cornbread http://bit.ly/1qI2X3t Pumpkin Bread http://bit.ly/1q8avMA Baked Scallops Au Gratin http://bit.ly/1vo73z3 Roasted Potatoes http://bit.ly/EWBRoastedPotatoes French Apple Tart http://bit.ly/1qO3RP9 Apple Turnovers http://bit.ly/1oKtfRc Profiteroles http://bit.ly/EWBProfiteroles Coffee Cake http://bit.ly/CrumbCakeEWB Easy White Chocolate Mousse http://bit.ly/WhiteChocMousse Dad's Chewy Chocolottas http://bit.ly/BethsChocoCookies Lobster Thermidor http://bit.ly/LobsterThermEWB Beth's Easy Appetizers http://bit.ly/EasyAppsEWB BETH’S EASY CHEESEBOARD 10-12 people INGREDIENTS: 1 Runny Cheese: Wedge French Brie 1 Salty Cheese: Wedge Blue Cheese 1 Neutral Cheese: Log of Goat Cheese 1 Sweet Cheese: Wedge of Stilton with Dried Fruit Crackers: Olive Bread (French Brie) Rosemary Crackers (Goat Cheese) Raisin Crackers (Blue Cheese) Brioche Toasts (Stilton) Chewy + Crunchy, Sweet/Salty ½ cup dried cranberries ½ cup dried apricots ¼ cup candied pecans ¼ cup candied walnuts ¼ cup Spanish almonds Spreads ½ cup olive tapenade (salty) ½ cup honey (sweet, sweet) ½ cup pepper jelly (spicy) ½ cup fig jam (savory sweet) Favorite Combos: Rosemary Cracker + Goat Cheese+ Tapenade (Great Mediterranean Flavor) Raisin Cracker + Blue Cheese + Honey + Candied Walnut Brioche Toast + Brie + Fig Jam + Candied Pecan STEP#1 Select a large cutting board STEP #2 Add a trio of grapes in the center STEP #3 Create 4 quadrants, to place cheese STEP#4 Nestle assorted crackers that pair well with the different types of cheese STEP#5 Add some dried fruit and nuts STEP#6 Offer a selection of spreads STEP#7 Offer a few favorite combos! "ABOUT THIS CHANNEL Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my channel, Entertaining with Beth, to learn easy recipes, simple entertaining ideas and great baking and cooking tips! New Videos post every Saturday! SUBSCRIBE HERE! http://bit.ly/BethsEntertaining.
Views: 239907 Entertaining With Beth
Beth's Ultimate Pumpkin Bread Recipe | ENTERTAINING WITH BETH
 
03:28
#entertainingwithbeth SUBSCRIBE for more great recipes! http://bit.ly/BethsEntertaining SUBSCRIBE to my gardening channel! http://bit.ly/InBethsGarden VISIT MY WEBSITE FOR PRINTABLE RECIPES: http://bit.ly/EWBWebsite Learn how to make my ultimate Pumpkin Bread Recipe, one of my favorite fall recipes! So moist and delicious! LIKE ME ON FACEBOOK http://on.fb.me/14JXtvo FOLLOW ME ON INSTAGRAM http://bit.ly/16QuyH2 FOLLOW ME ON TWITTER http://bit.ly/TZ6QVA FOLLOW ME ON PINTEREST http://bit.ly/WBefLa MORE GREAT HOLIDAY RECIPES! Baked Brie http://bit.ly/BakedBrieEWB S'More Pie http://bit.ly/SmorePieEWB Goat Cheese Tartelette Appetizers http://bit.ly/GoatCheeseTarts Pumpkin Bread http://bit.ly/1q8avMA Baked Scallops Au Gratin http://bit.ly/1vo73z3 Fancy Ham & Cheese Pinwheels http://bit.ly/1wQ8AUrEasy Scones http://bit.ly/SconesEWB Roasted Potatoes http://bit.ly/EWBRoastedPotatoes French Apple Tart http://bit.ly/1qO3RP9 Apple Turnovers http://bit.ly/1oKtfRc Elegant French Toast http://bit.ly/FrenchToastEWB Profiteroles http://bit.ly/EWBProfiteroles Coffee Cake http://bit.ly/CrumbCakeEWB Easy White Chocolate Mousse http://bit.ly/WhiteChocMousse Dad's Chewy Chocolottas http://bit.ly/BethsChocoCookies Lobster Thermidor http://bit.ly/LobsterThermEWB Beth's Easy Appetizers http://bit.ly/EasyAppsEWB Banana's Foster http://bit.ly/BanFosterEWB Easy Almond Croissants http://bit.ly/AlmondCroissantsEWB BETH'S EASY PUMPKIN BREAD RECIPE Makes 2 9x5 loaves Ingredients: 3 ½ cups (420 g) of flour 1 ½ cups (300 g) of sugar 1 ½ tsp (7.5 ml) salt 2 teaspoons (10 ml) baking soda 3 tsp (45 g) of pumpkin pie spice (or 2 tsp cinnamon, 3/4 tsp nutmeg, 1/8 tsp cloves, 1/8 tsp ground ginger)) 1 15-oz can (424 g) of pure pumpkin puree (about 1 3/4 cup) 5 eggs 1 cup (240 ml) of canola oil 1/2 cup (120 ml) of water Optional 1 cup (240 ml) of raisins 1 cup (240 ml) of walnuts 1 cup (240 ml) of Pepitas (Toasted Pumpkin Seeds) Method: Preheat oven to 350F (176C) degrees. Grease two 9 x 5 (23 cm x 13 cm) loaf pans. Mix dry ingredients. Mix wet ingredients. Combine the dry into the wet, 1/3 at a time, being careful not to over mix! (Or you will have tough bread!) Add raisins. Pour batter into two loaf pans. Top one with walnuts and top the other with Pepitas. Bake until a toothpick comes out clean, about 40-50 mins. ABOUT THIS CHANNEL Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my channel, Entertaining with Beth, to learn holiday entertaining ideas, party planning tips and reliable weeknight meals that will become your new favorites! New Videos post every Saturday! SUBSCRIBE HERE! http://bit.ly/BethsEntertaining.
Views: 78689 Entertaining With Beth
Beth's Homemade Coffee Cake Recipe | ENTERTAINING WITH BETH
 
05:29
#entertainingwithbeth Learn how to make my homemade coffee cake recipe. A wonderful classic breakfast treat best made from scratch. A must try for any brunch, it's quick, easy and so delicious! One of my favorite easy recipes! SUBSCRIBE for more great recipes! http://bit.ly/BethsEntertaining SUBSCRIBE to my gardening channel! http://bit.ly/InBethsGarden VISIT MY WEBSITE FOR PRINTABLE RECIPES: http://bit.ly/EWBWebsite LIKE ME ON FACEBOOK http://on.fb.me/14JXtvo FOLLOW ME ON INSTAGRAM http://bit.ly/16QuyH2 FOLLOW ME ON TWITTER http://bit.ly/TZ6QVA FOLLOW ME ON PINTEREST http://bit.ly/WBefLa WATCH MORE BREAKFAST TREATS! Blueberry Waffles http://bit.ly/EWBWaffles Apple Cider Pancakes http://bit.ly/EWBApplePancakes Raspberry Ricotta Pancakes http://bit.ly/EWBRaspPan Ultimate Banana Bread http://bit.ly/EWBBanBread Cinnamon Crumb Coffee Cake http://bit.ly/EWBCoffeeCake Foolproof Crepes http://bit.ly/EWBCrepes Cornbread Muffins with Raspberry Jam http://bit.ly/EWBCornBread Pain Perdu http://bit.ly/EWBPainPerdu Cinnamon Bun Breakfast Puddings http://bit.ly/EWBPuddings Easy Scones http://bit.ly/EWBScones Simple Beignets http://bit.ly/EWBBeignets BETH'S CINNAMON COFFEE CAKE RECIPE Serves 8 INGREDIENTS: FOR THE CAKE: ½ cup (120 g) of salted butter 1 cup (200 g) sugar 2 eggs 1 tbsp (15 ml) vanilla extract 2 1/3 (280 g) cups flour 2 tsp (10 ml) baking powder ½ tsp (.5 ml) baking soda 1 tsp (5 ml) salt 1 1/3 cup (320 ml) sour cream FOR THE FILLING: 1 tbsp (15 ml) cinnamon 1 tbsp (15 ml) sugar 1 cup (150 g) chopped pecans Crumb Topping: ½ cup (60 g) of flour 2 tbsp (15 ml)sugar 2 tbsp (15 ml) brown sugar ¼ tsp (.75) cinnamon 5 tbsp (75 ml) melted butter ½ cup (75 g) of chopped pecans Powdered sugar for garnish METHOD: Preheat oven to 350F/176C. Cream butter and sugar until fluffy. Add eggs one at a time until combined. Add vanilla extract. In a separate bowl whisk together flour, baking powder, baking soda and salt. Add to the butter mixture in thirds, alternately with the sour cream. Spray a 9" spring form with baking spray, turn out half of the batter into pan. Combine cinnamon and sugar together. Sprinkle cinnamon sugar on top of batter, top with 1 cup of chopped pecans. Then spoon over remaining batter and with a spatula carefully cover the first layer cover with remaining batter. FOR CRUMB TOPPING: Combine flour, sugars, cinnamon and butter, mix with a fork until crumbs form. Add nuts. Sprinkle on top of batter. Bake at 350F/176C for 1 hour or until a tooth pick comes out clean. Allow to cool. Unmold from pan, dust top with powdered sugar, and place on a cake stand. ABOUT THIS CHANNEL Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my channel, Entertaining with Beth, to learn easy recipes, simple entertaining ideas and great baking and cooking tips! New Videos post every Saturday! SUBSCRIBE HERE! http://bit.ly/BethsEntertaining.
Views: 276781 Entertaining With Beth
Beth's Homemade Lemonade! | ENTERTAINING WITH BETH
 
03:41
#entertainingwithbeth SUBSCRIBE for more great recipes! http://bit.ly/BethsEntertaining SUBSCRIBE to my gardening channel! http://bit.ly/InBethsGarden VISIT MY WEBSITE FOR PRINTABLE RECIPES: http://bit.ly/EWBWebsite LIKE ME ON FACEBOOK http://on.fb.me/14JXtvo FOLLOW ME ON INSTAGRAM http://bit.ly/16QuyH2 FOLLOW ME ON TWITTER http://bit.ly/TZ6QVA FOLLOW ME ON PINTEREST http://bit.ly/WBefLa BETH'S HOMEMADE LEMONADE RECIPE Serves 2-4 INGREDIENTS 1 ½ cups (350 ml)of freshly squeezed lemon juice 3 cups (700 ml) of water 3 tbsp (45 ml) agave nectar 1 sprig fresh mint. METHOD: Squeeze lemons into a sieve placed over a bowl and sieve . The sieve will catch the pits. Mix in agave nectar, and water. Stir to combine. Transfer into a decanter or decorative bottle. Garnish with fresh mint. ABOUT THIS CHANNEL Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my channel, Entertaining with Beth, to learn holiday entertaining ideas, party planning tips and reliable weeknight meals that will become your new favorites! New Videos post every Saturday! SUBSCRIBE HERE! http://bit.ly/BethsEntertaining
Views: 64542 Entertaining With Beth
Beth's Potato and Leek Soup- NO CREAM
 
03:11
#entertainingwithbeth SUBSCRIBE for more great recipes! http://bit.ly/BethsEntertaining Learn how to make an easy potato leek soup, with NO CREAM. You'd swear this decadent and creamy soup was loaded with heavy cream, but not the case. It gets its creaminess from a secret ingredient! BETH'S POTATO & LEEK SOUP-NO CREAM Serves 8 Ingredients: 2 tbsp (30 ml) olive oil 1 yellow onion 2 stalks celery, chopped 4 leeks, white parts only 2 garlic cloves, chopped 2 russet potatoes, peeled and cubed ½ cup (75 g) of cauliflower 4 cups (950 ml) of chicken broth 1 tsp (6 g) salt ¼ tsp (1.5 g) pepper 2 tbsp (30 ml) chives, minced for croutons 1 small baguette, sliced and chopped (about 2 cups) 2 tbsp (30 ml) olive oil 1 garlic clove, minced salt and pepper to taste Method: In a large stock pot sauté the onion, celery, leeks, and garlic until soft and fragrant. Add potatoes, cauliflower and chicken broth. Simmer until fork tender. Puree soup in batches until smooth. Season with salt and pepper and garnish with fresh chives and croutons. For the croutons: Slice baguette in round slices and then slice in bite sized chunks. Toss with olive oil, garlic, salt and pepper. Bake at 375F (190 C) for 5-10 mins until golden brown. ABOUT THIS CHANNEL Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my channel, Entertaining with Beth, to learn holiday entertaining ideas, party planning tips and reliable weeknight meals that will become your new favorites! New Videos post every Saturday! SUBSCRIBE HERE! http://bit.ly/BethsEntertaining.
Views: 72659 Entertaining With Beth
Beth's Apple Cinnamon Turnover with Puff Pastry | ENTERTAINING WITH BETH
 
06:07
#entertainingwithbeth Learn how to make an easy Apple turnover recipe from store-bought puff pastry. One of my favorite fall recipes. SUBSCRIBE for more great recipes! http://bit.ly/BethsEntertaining SUBSCRIBE to my gardening channel! http://bit.ly/InBethsGarden Learn how to make an apple cinnamon turnover recipe using store-bought puff pastry. This is a great fall brunch idea or would also make a great treat for Christmas Morning Breakfast! Enjoy! xx WATCH MORE FALL RECIPES https://Baked Brie http://bit.ly/BakedBrieEWB S'More Pie http://bit.ly/SmorePieEWB Goat Cheese Tartelette Appetizers http://bit.ly/GoatCheeseTarts Vegetarian Butternut Squash Soup http://bit.ly/1xWheOh Caramel Apple Ice Cream Cups http://bit.ly/1EDVdWm Cheesey Chivey Cornbread http://bit.ly/1qI2X3t Pumpkin Bread http://bit.ly/1q8avMA Roasted Potatoes http://bit.ly/EWBRoastedPotatoes French Apple Tart http://bit.ly/1qO3RP9 Chocolate Pecan Pie http://bit.ly/ChiocoPecan Easy Cheese Board http://bit.ly/1x9PVSH Pumpkin Spice Cupcakes http://bit.ly/1Ykieta Sausage Potato Bake http://bit.ly/1QSvG5m Pumpkin Creme Caramel http://bit.ly/PumpCremCar BETH’S APPLE CINNAMON PASTRIES RECIPE Makes 6 INGREDIENTS: FOR FILLING: 2 tbsp (25 g) sugar ¼ tsp (1.25ml) cinnamon 1 cup (150 g) of diced apples, skin on (to preserve the pectin) 3 tbsp (30 g) raisins 1 egg beaten 1 package of store-bought puff pastry sheets (I really like the Pepperidge Farm Brand for these since it’s already scored!) FROSTING: 1 tbsp (7g) powdered sugar 1-2 tsp (5-10ml) of heavy cream METHOD: Pre-heat oven to 400F (200C) In a small bowl combine the sugar with the cinnamon and set aside. In a medium-sized bowl add the apples, the cinnamon sugar and the raisins. Toss well to combine and set aside. Beat 1 egg until combined. Roll out puff pastry onto a floured surface. Cut into 3” by 2” rectangles. Using a pastry brush, brush the egg wash around the perimeter of each rectangle. Fill one half with a scoop of the apple mixture about 1 ½ tablespoons. Top with 2nd half of pastry and seal shut using the tines of a fork, pressing down into the pastry all the way around. Brush pastry tops with egg wash, and then make 4-5 slits across the apple mound for ventilation. Transfer with a floured spatula to a parchment lined cookie sheet. These can all be made in advance, wrapped tightly with foil and popped in the fridge or freezer until ready to be baked. Bake for 30-35mins, depending on it they were frozen or not, if frozen will take the full 35 mins most likely. If not 25-30 mins. If not freezing before do take the time to firm up the dough by popping your tray in the fridge for 20 mins, freezer for 10 mins, otherwise the pastry can melt too quickly in the oven and lose its shape. Remove from oven and allow to cool slightly. Meanwhile in a small bowl and the powdered sugar and heavy cream and whisk with a fork until smooth. Start with 1 tsp if too thick and the 2nd tsp. Drizzle the glaze on the pastries with a fork in a zig zag motion. Transfer pastries to cake stand, et voila! Serve and enjoy ☺ ABOUT THIS CHANNEL Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my channel, Entertaining with Beth, to learn holiday entertaining ideas, party planning tips and reliable weeknight meals that will become your new favorites! New Videos post every Saturday! SUBSCRIBE HERE! http://bit.ly/BethsEntertaining.
Views: 375552 Entertaining With Beth
Beth's Quick Blueberry Tea Cake Recipe | ENTERTAINING WITH BETH
 
03:55
#entertainingwithbeth Learn how to make my quick Blueberry Tea Cake Recipe and great item to serve at your next brunch. SUBSCRIBE to my cooking channel for more homemade recipes! http://bit.ly/BethsEntertaining SUBSCRIBE to my gardening channel! http://bit.ly/InBethsGarden WATCH MORE BREAKFAST TREAT RECIPES! Blueberry Waffles http://bit.ly/EWBWaffles Apple Cider Pancakes http://bit.ly/EWBApplePancakes Raspberry Ricotta Pancakes http://bit.ly/EWBRaspPan Ultimate Banana Bread http://bit.ly/EWBBanBread Cinnamon Crumb Coffee Cake http://bit.ly/EWBCoffeeCake Foolproof Crepes http://bit.ly/EWBCrepes Cornbread Muffins with Raspberry Jam http://bit.ly/EWBCornBread Pain Perdu http://bit.ly/EWBPainPerdu Cinnamon Bun Breakfast Puddings http://bit.ly/EWBPuddings Easy Scones http://bit.ly/EWBScones Simple Beignets http://bit.ly/EWBBeignets BETH’S QUICK BLUEBERRY ALMOND TEA CAKE RECIPE Serves 8 INGREDIENTS ¾ cup (180 ml) of melted unsalted butter ¼ cup (60 ml) canola oil 1 cup (200 g) sugar 2 eggs 1 ½ (7.5 ml) tsp pure almond extract ¼ cup (60 ml) water 1 ½ cups (180 g) flour 2 tsp (10 ml) baking powder 1 tsp (5 ml) salt 6 oz (170 g) fresh blueberries ¼ cup (50 g) raw sliced almonds 1-2 tbsp (13 g) of powdered sugar for garnish METHOD: Preheat oven to 350F/(176C) degrees. Spray a 10” (25 cm) deep dish, removable bottom, fluted tart pan with baking spray. Set aside. (you can also use a regular cake pan, or turn this into muffins too) In a large bowl combine melted butter, canola oil, and sugar. Mix well until combine. Then with a wire whisk whip in eggs, whisking until combined. Add almond extract and water and stir well. In a small bowl combine flour, baking powder and salt whisk until combined. Add flour mixture to wet mixture, stir gently with a wooden spoon or spatula. Add blueberries, stirring in gently. Pour batter into prepared pan and top with a sprinkle of raw almonds. Bake for 25-30 mins until golden brown and a toothpick comes out clean. Remove cake from the tin. Place on a cake stand and dust with powdered sugar. ABOUT THIS CHANNEL Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn easy recipes, party planning tips and easy dinner and dessert recipes that will become your new favorites! New Videos post every Saturday! SUBSCRIBE HERE! http://bit.ly/BethsEntertaining.
Views: 75416 Entertaining With Beth
Beth's Spinach Ravioli with Caramelized Onions and Tomatoes | ENTERTAINING WITH BETH
 
03:17
#entertainingwithbeth Learn how to make my easy spinach ravioli with caramelized onions and tomatoes. A quick and easy weeknight meal! SUBSCRIBE for more great recipes! http://bit.ly/BethsEntertaining SUBSCRIBE to my gardening channel! http://bit.ly/InBethsGarden VISIT MY WEBSITE FOR PRINTABLE RECIPES: http://bit.ly/EWBWebsite WATCH MORE HEALTHY RECIPES! Easy Shrimp Stir Fry http://bit.ly/EWBShrimpStir 5 Easy Lunchbox Ideas http://bit.ly/1AaVG3v Quick & Easy Breakfast on the go! http://bit.ly/1zY5OLN Soy Glazed Chicken http://bit.ly/1zEMG7T Healthy Granola Parfaits http://bit.ly/1H2a148 Provencal Chicken Soup http://bit.ly/1AaVJMT Chicken Lettuce Wraps http://bit.ly/1CLOz3U Grilled Chicken Brochettes http://bit.ly/ChickBrochettes Easy Minestrone Soup http://bit.ly/MineSoup Chinese Chicken Salad http://bit.ly/ChineseChickSalad Scallop & Beet Salad http://bit.ly/EWBScallops Thai Coconut Soup http://bit.ly/1Bc27Bs Easy Omelette for Dinner http://bit.ly/1AaWeXn Healthy Shrimp Tacos http://bit.ly/1HLlqUL Healthy Chicken Tarragon http://bit.ly/1HLlyDt Curried Carrot Soup http://bit.ly/1xUip4t SPINACH RAVIOLI WITH RED ONIONS, SPINACH AND TOMATOES Serves 4-6 Ingredients 2 packages of Spinach Ravioli 2-4 tbsp olive oil 1 Red Onion, sliced into half moons 1 cup sliced cherry tomatoes 1 lemon, zest and juice 1 bag of fresh baby spinach salt and pepper to taste METHOD: Heat 1 tbsp of oil in a pan. Sautee red onions until soft. Add cherry tomatoes. Cook until they start to break down and release their juices. Meanwhile, set your ravioli to boil in well-salted water drizzled with a little olive oil (this will prevent the raviolis from sticking together). Return to your onion/tomato mixture and add lemon zest and lemon juice. Then add spinach in handfuls until wilted. Season with salt and pepper, and drizzle a bit more olive oil over the mixture until well-coated (about 1 tbsp). Drain raviolis, and place 4-6 in a bowl, and top with the sauce. ABOUT THIS CHANNEL Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my channel, Entertaining with Beth, to learn easy recipes elegant enough for entertaining but simple enough for a weeknight meal. So go ahead and have friends over! New Videos post every Saturday! SUBSCRIBE HERE! http://bit.ly/BethsEntertaining. Visit my website! VISIT MY WEBSITE: http://bit.ly/EWBWebsite
Views: 94761 Entertaining With Beth
Beth's Garlic Parmesan Popover Recipe | ENTERTAINING WITH BETH
 
05:09
#entertainingwithbeth Learn how to make my garlic parmesan popover recipe. Perfect for Sunday brunch! SUBSCRIBE for more great recipes! http://bit.ly/BethsEntertaining SUBSCRIBE to my gardening channel! http://bit.ly/InBethsGarden Visit my website: http://bit.ly/EWBWebsite BETH'S POPOVER PINTEREST BOARD Click here: http://bit.ly/PopoverinMuffinTin SHOP THIS EPISODE: Popover Tin http://bit.ly/AmzEssSpring FOLLOW ME ON PINTEREST http://bit.ly/WBefLa FOLLOW ME ON AMAZON! http://bit.ly/FollowMeAmzn LIKE ME ON FACEBOOK http://on.fb.me/14JXtvo FOLLOW ME ON INSTAGRAM http://bit.ly/16QuyH2 FOLLOW ME ON TWITTER http://bit.ly/TZ6QVA WATCH MORE SPRING RECIPES! Foolproof Madeleines http://bit.ly/MadeleinesEWB Quiche Cups http://bit.ly/QuicheCupG Lemon Pound Cake Recipe http://bit.ly/EWBLemonPoundCake Raspberry Cheesecake http://bit.ly/EWBCheesecake Strawberry Shortcake Cupcakes http://bit.ly/1xTpVrq Carrot Cake Cupcakes http://bit.ly/1bBiRvk Key Lime Cups http://bit.ly/KeyLimeEWB Spring Lamb Stew http://bit.ly/LambStewEWB Blueberry Waffles http://bit.ly/EWBWaffles Foolproof French Macarons http://bit.ly/1qUuoup Chocolate Pot de Creme http://bit.ly/1CSxSR4 Strawberry Ice Cream Baskets http://bit.ly/1zJttCc Creme Brulee http://bit.ly/EWBCreme Tiramisu http://bit.ly/EWBTiri Elegant French Toast http://bit.ly/FrenchToastEWB Coffee Cake http://bit.ly/CrumbCakeEWB Foolproof Crepes http://bit.ly/1sXywZS Foolproof Tiramisu http://bit.ly/1ytO2hW BETH'S GARLIC PARMESEAN POPOVER RECIPE Makes 6 INGREDIENTS 1 ½ cups (350 ml) milk 4 cloves garlic minced ¾ tsp (3.75ml) salt freshly cracker pepper to taste 2 eggs, room temperature (in video said 3 but should really be 2! So sorry!) 1 cup (120 g) all-purpose flour 4 tbsp (60 ml) melted butter (real butter not margarine) 1 tbsp (15 ml) fresh parsley, minced 3/4 cup (65 g) Parmesan cheese 1 tbsp (15 ml) vegetable oil METHOD: Pre-heat oven to 450F (232C) In a large bowl add the milk, eggs, garlic, salt and pepper. Add flour gradually, mixing slowly to combine. Then add melted butter, cheese and parsley. Whisk until combined. Transfer to a large pitcher for easy pouring. Generously brush popover pan with vegetable oil. Place in oven to heat for 5 mins to heat. Then pour batter into wells filling ¾ of the way full. Bake at 450F (232C) for 15 mins. Then reduce heat to 350F (176C) and bake for 8-10 mins. Pierce each popover side with a knife making a small incision ¼ of an inch to release stem. This will prevent them from collapsing. Remove from tin immediately and serve piping hot. Enjoy!
Views: 56608 Entertaining With Beth
Beth's Easy Cheese Souffle  Recipe| ENTERTAINING WITH BETH
 
03:40
#entertainingwithbeth Learn how-to make a homemade cheese souffle, an easy recipe for a weeknight meal.SUBSCRIBE for more great recipes! http://bit.ly/BethsEntertaining SUBSCRIBE to my gardening channel! http://bit.ly/InBethsGarden VISIT MY WEBSITE FOR PRINTABLE RECIPES: http://bit.ly/EWBWebsite. LIKE ME ON FACEBOOK http://on.fb.me/14JXtvo FOLLOW ME ON INSTAGRAM http://bit.ly/16QuyH2 FOLLOW ME ON TWITTER http://bit.ly/TZ6QVA FOLLOW ME ON PINTEREST http://bit.ly/WBefLa GREAT VALENTINE'S DAY DESSERT RECIPES! Chocolate Lava Cake http://bit.ly/1td06pB Foolproof French Macarons http://bit.ly/1qUuoup Raspberry Cheesecake http://bit.ly/EWBCheesecake Strawberry Shortcake Cupcakes http://bit.ly/1xTpVrq Chocolate Pot de Creme http://bit.ly/1CSxSR4 Strawberry Ice Cream Baskets http://bit.ly/1zJttCc S'More Pie http://bit.ly/EWBSmore Creme Brulee http://bit.ly/EWBCreme Tiramisu http://bit.ly/EWBTiri Profiteroles http://bit.ly/EWBProfiteroles BETH’S EASY CHEESE SOUFFLE RECIPE Serves 2-4 INGREDIENTS: 4 tbsp butter (60g) + 1 tbsp (15 g) for greasing 3 tbsp (22 g) flour 2 cups (475 ml) milk 1 cup (240 ml) gruyere cheese 5 eggs, separated ½ tsp (2.5 ml) salt ¼ tsp (1.25 ml) Dijon Mustard Pinch of ground nutmeg ½ tsp (2.5 ml) cream of tartar 2 tbsp (30 ml) bread crumbs METHOD: Preheat oven to 350F (176C) and remove any extra rack in the oven. Souffle should be baked on the lowest rack possible. Then grease a 6-cup (1440 ML) soufflé dish with melted butter. Add bread crumbs and move dish to distribute the crumbs until they coat all sides of the dish. Set aside. In a large sauté pan melt butter until foamy. Add flour and whisk until a paste forms. Cook 1 minute. Slowly add milk whisking until combined. Bring to a simmer, whisking, until slightly thickened. Then add cheese, salt, mustard and nutmeg. Whisk to combine. Allow sauce to cool slightly and then add 5 egg yolks. Whisk until combined and then transfer mixture to a large bowl. Set aside. In the bowl of an electric mixer add egg whites and cream of tartar. Whip on high until stiff peaks form. Fold in egg whites, in stages, into soufflé base, until mixture is light and egg whites and base are incorporated. Transfer mixture to soufflé dish. The mixture should go all the way to the top. Smooth out top with offset spatula. Bake for 35 mins. Serve immediately with a tossed salad! ABOUT THIS CHANNEL Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my channel, Entertaining with Beth, to learn easy recipes, party planning tips and easy dinner and dessert recipes that will become your new favorites! New Videos post every Saturday! SUBSCRIBE HERE! http://bit.ly/BethsEntertaining
Views: 52848 Entertaining With Beth
Beth's Butterscotch Blondie Recipe | ENTERTAINING WITH BETH
 
03:30
#entertainingwithbeth Learn how to make my homemade blondie recipe with butterscotch chips. The perfect dessert idea for any beginner baking. SUBSCRIBE for more great recipes! http://bit.ly/BethsEntertaining SUBSCRIBE to my gardening channel! http://bit.ly/InBethsGarden VISIT MY WEBSITE FOR PRINTABLE RECIPE: http://bit.ly/EWBWebsite SHOP THIS EPISODE: (These links go to Amazon where I am an affiliate partner) Removable Bottom Brownie Tin http://amzn.to/1Qw6bmu Butterscotch Chips http://amzn.to/20PTHRv Offset Spatulas http://amzn.to/20PTIVr Rectangular Platters http://amzn.to/1Tg8VKO LIKE ME ON FACEBOOK http://on.fb.me/14JXtvo FOLLOW ME ON INSTAGRAM http://bit.ly/16QuyH2 FOLLOW ME ON TWITTER http://bit.ly/TZ6QVA FOLLOW ME ON PINTEREST http://bit.ly/WBefLa MORE GREAT VALENTINES DESSERT RECIPES! Foolproof French Macarons http://bit.ly/1qUuoup Raspberry Cheesecake http://bit.ly/EWBCheesecake Strawberry Shortcake Cupcakes http://bit.ly/1xTpVrq Chocolate Pot de Creme http://bit.ly/1CSxSR4 Strawberry Ice Cream Baskets http://bit.ly/1zJttCc S'More Pie http://bit.ly/EWBSmore Creme Brulee http://bit.ly/EWBCreme Profiteroles http://bit.ly/EWBProfiteroles Chocolate Raspberry Pavlova http://bit.ly/1xTq8uS BETH'S BUTTERSCOTCH BLONDIE RECIPE Makes 9 Blondie Sqaures INGREDIENTS: 1 cup (240 g) butter ½ cup (100 g) white sugar 3/4 cup (135 g) brown sugar 2 eggs 1 tsp (5 ml) vanilla 1 3/4 (210 g) cups flour ½ tsp (2.5 ml) baking soda 1 tsp (5 ml)salt ½ cup (75 g) walnuts 1/4 cup (40 g) butterscotch chips METHOD: Preheat oven to 350F (176C). Cream together the butter and sugars with an electric mixer until pale and fluffy, about 5-7 minutes. Add eggs one at a time, scraping down the bowl between additions. Add vanilla. Beat to combine. In a separate bowl whisk together the flour, baking soda, and salt. Whisk to combine. Add flour mixture to butter mixture, in thirds, beating between each addition and scrapping down the bowl as needed. Add butterscotch chips and walnuts and beat down the bowl as needed. Transfer to a 9 x9 pan that has either been sprayed with baking spray, or lined with parchment paper. Bake for 35 minutes until golden brown and set. Allow to cool and then cut into 9 squares.
Views: 128657 Entertaining With Beth
Beth's Blueberry Lemon Bundt Cake Recipe | ENTERTAINING WITH BETH
 
04:08
#entertainingwithbeth Learn how to make a homemade Blueberry Lemon Bundt Cake one of my favorite Lemon Dessert Recipes. An easy cake recipe to whip up in a flash! SUBSCRIBE to my cooking channel for more great recipes! http://bit.ly/BethsEntertaining SUBSCRIBE to my gardening channel! http://bit.ly/InBethsGarden VISIT MY WEBSITE FOR PRINTABLE RECIPES: http://bit.ly/EWBWebsite WATCH MORE LEMON DESSERT RECIPES: How to Make a Beautiful Lemon Meringue Tart http://bit.ly/2kBLFe5 Lemon Thyme Cookie Recipe http://bit.ly/2JhEsxK Lemon Ricotta Pound Cake Recipe http://bit.ly/2JhEsxK WATCH MORE OF MY FAVORITE CAKE RECIPES: Easy Chocolate Birthday Cake http://bit.ly/2ckLDVM Coffee Cake http://bit.ly/CrumbCakeEWB Marble Chocolate Cake http://bit.ly/2bJLqtB Lemon Pound Cake http://bit.ly/2bHLsUy Chocolate Caramel Whiskey Cake http://bit.ly/2bVApmH Lemon Blueberry Bundt Cake Recipe Serves 8 INGREDIENTS: 4 eggs 1cup (240g) unsalted butter, melted 1 ½ cups (300 g) sugar ½ cup (120 ml) water 1 tbsp (15 ml) lemon zest 2 2/3 cups (320 g) flour 2 tsp (10 ml) baking powder 1 tsp (5 ml) salt 1 cup (240 ml) blueberries powdered sugar for dusting cake once baked METHOD: In a large bowl combine eggs, butter, sugar, water and lemon zest. Whisk to combine. In a smaller bowl combine flour, baking powder, and salt. Whisk to combine. Add dry ingredients to wet ingredients, in thirds, mixing gently to combine. Fold in blueberries, mix to combine. Pour batter into a Bundt pan that has been sprayed with baking spray. Bake at 350F (176C) for 45-50 mins until golden brown and a skewer comes out clean. Allow to cool completely. Reverse cake onto a cooling rack. Dust with powdered sugar and serve with homemade whipped cream. Homemade Whipped Cream: 2 cups heavy cream 2 tbsp powdered sugar 1 tsp vanilla METHOD: Combine all ingredients and whip with an electric mixer until soft peaks form ABOUT THIS CHANNEL Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my channel, Entertaining with Beth, to learn easy recipes, simple entertaining ideas and great baking and cooking tips! New Videos post every Saturday! SUBSCRIBE HERE! http://bit.ly/BethsEntertaining.
Views: 72507 Entertaining With Beth
Beth's Goat Cheese Tartelettes | ENTERTAINING WITH BETH
 
03:06
#entertainingwithbeth SUBSCRIBE for more great recipes! http://bit.ly/BethsEntertaining SUBSCRIBE to my gardening channel! http://bit.ly/InBethsGarden VISIT MY WEBSITE FOR PRINTABLE RECIPES: http://bit.ly/EWBWebsite MORE GREAT HOLIDAY RECIPES: Baked Brie http://bit.ly/BakedBrieEWB S'More Pie http://bit.ly/SmorePieEWB Goat Cheese Tartelette Appetizers http://bit.ly/GoatCheeseTarts Pumpkin Bread http://bit.ly/1q8avMA Baked Scallops Au Gratin http://bit.ly/1vo73z3 Fancy Ham & Cheese Pinwheels http://bit.ly/1wQ8AUrEasy Scones http://bit.ly/SconesEWB Roasted Potatoes http://bit.ly/EWBRoastedPotatoes French Apple Tart http://bit.ly/1qO3RP9 Apple Turnovers http://bit.ly/1oKtfRc Elegant French Toast http://bit.ly/FrenchToastEWB Profiteroles http://bit.ly/EWBProfiteroles Coffee Cake http://bit.ly/CrumbCakeEWB Easy White Chocolate Mousse http://bit.ly/WhiteChocMousse Dad's Chewy Chocolottas http://bit.ly/BethsChocoCookies Lobster Thermidor http://bit.ly/LobsterThermEWB Beth's Easy Appetizers http://bit.ly/EasyAppsEWB Banana's Foster http://bit.ly/BanFosterEWB Easy Almond Croissants http://bit.ly/AlmondCroissantsEWB GOAT CHEESE TARTLETTES WITH ONION JAM Makes 24 Ingredients: 4 oz (113 g) of crumbled goat cheese 2 sheets puffed pastry 2 tbsp ( 30 ml) olive oil 1 sweet yellow onion 1 red onion 2 tsp (10 ml) balsamic vinegar 1 tbsp (15 ml) honey salt and pepper to taste 1 tbsp (15 ml) freshly chopped rosemary Method: Preheat oven to 400 degrees. (205 degrees C) Slice onions paper thin. Saute in olive oil until soft and caramelized. Add vinegar and cook until evaporated. Add honey, salt, pepper and rosemary. Cut out circles of puff pastry with a cookie cutter. One that is at least 3 inches wide. Set circles into mini muffin tin, creating little tartelettes. Sprinkle ½ tsp of crumbled goat cheese into tarts, and top with onion mixture. At this point you can cover in foil and freeze if not using right away, or pop in fridge until the day of your party. Bake for 10-12 minutes until pastry is golden brown and cheese is melted. Allow to cool slightly before serving. ABOUT THIS CHANNEL Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my channel, Entertaining with Beth, to learn holiday entertaining ideas, party planning tips and reliable weeknight meals that will become your new favorites! New Videos post every Saturday! SUBSCRIBE HERE! http://bit.ly/BethsEntertaining.
Views: 67081 Entertaining With Beth
Beth's Chicken and Biscuit Casserole Dinner| ENTERTAINING WITH BETH
 
05:17
#entertainingwithbeth Learn how to make my chicken and biscuit casserole dinner. One of my easy dinner recipes for a fantastic Sunday Night Dinner! Makes for great leftovers too! SUBSCRIBE for more easy recipes! http://bit.ly/BethsEntertaining Learn how to make my delicious chicken and biscuits recipe, a perfect Sunday Night Dinner idea! MORE COLD WEATHER COMFORT DISHES! Roasted Chicken in a Skillet http://bit.ly/EWBRoastChickenChicken French Onion Soup http://bit.ly/FrenchOnionSoupEWB Noodle Soup http://bit.ly/EWBChickNoodleSoup Rosemary Potato Soup Recipe http://bit.ly/RoseSoupIBGBaked Scallops Au Gratin http://bit.ly/1vo73z3 BETH’S CHICKEN AND BISCUIT RECIPE Serves 6 INGREDIENTS: 2 Chicken breasts, skin-on, bone-in 2 tbsp (30 g) butter 1 cup (150 g) yellow onion, diced ½ cup (75 g) celery, diced ½ cup (75 g) carrots, diced salt and pepper to taste 1/3 cup (80 ml) dry white wine ¼ tsp (1.25 ml) dried thyme 4 cups (950 ml) chicken broth 2 tbsp (30 ml) cold water 2 tbsp (13 g) cornstarch ¼ cup (60 ml) heavy cream 1-2 dashes Worcestershire sauce ½ cup (75 g) frozen peas 1 tbsp (15 ml) fresh thyme FOR BISCUITS: 2 cups (240 g) flour 1 tbsp (15 ml) baking powder ¼ tsp (1.25 ml) baking soda 1 tsp (5 ml) salt 4 tbsp (60 g) butter, cubed 2/3 cup (160 ml) grated Gruyere cheese 1 tbsp (15 ml) chopped parsley 1 tbsp (15 ml) chopped dill 1 cup (240 ml) of milk METHOD: Preheat oven to 425F/(218C). Roast chicken on a baking sheet for 30 mins or until cooked through. Set aside to cool. Meanwhile, melt butter in a large soup pot. Add the onion, celery, carrots, season with salt and pepper to taste. Sautee in the butter and then turn flame down to medium-low, cover pot and allow vegetables to cook for 5-7 mins until tender. Remove lid. Add the wine and dried thyme. Cook until wine is reduced in half. Then add chicken broth. Bring broth to a rolling simmer. Meanwhile in a small bowl add the cornstarch and mix with the water to create a slurry. Once broth is simmering add the slurry to the pot and stir as the mixture thickens. Once you’ve reached desired thickness. Turn off the heat. Add the heavy cream, and stir, then add Worcestershire sauce, fresh thyme and season to taste with salt and pepper. Stir to combine and then add the frozen peas. Set aside to cool. Remove the skin off the chicken and shred the chicken with two forks. Add the chicken to the pot and stir to combine. Transfer chicken to a heat safe casserole. Meanwhile, make the biscuits. Combine all dry ingredients in a bowl, whish together. Add butter and work flour and butter together with your hands until a coarse meal forms. Add herbs and whisk to combine. Add milk. Stir into a dough and allow to rest for 5 minutes in order for the baking power to activate. Then using an ice cream scooper, scoop a mound of the biscuits over the casserole, spacing out to cover it. You should be able to fit 2 rows of 3 biscuits. Bake casserole in a Pre-Heated oven at 425F (218C) for 35-40 mins until casserole is bubbling and biscuits have risen and are golden brown. NOTE: Casserole filling can be made the day ahead and refrigerated. Day off bake the biscuits and bake!
Views: 172808 Entertaining With Beth
Beth's Rigatoni Bolognese Pasta Recipe | ENTERTAINING WITH BETH
 
03:33
#entertainingwithbeth Learn how to make my homemade bolognese sauce. This is the perfect pasta recipe with a meat sauce that anyone can master! SUBSCRIBE for more great recipes! http://bit.ly/BethsEntertaining SUBSCRIBE to my gardening channel! http://bit.ly/InBethsGarden VISIT MY WEBSITE FOR PRINTABLE RECIPES: http://bit.ly/EWBWebsite WATCH MORE BACK TO SCHOOL RECIPES! Roasted Chicken in a Skillet http://bit.ly/EWBRoastChicken No-Bake Granola Bars http://bit.ly/GranolaBarsEWB Sausage and Peppers http://bit.ly/SausageandPeppers 5-Super Sandwich Combos http://bit.ly/SandwichCombos Greek Yogurt Breakfast Panna Cottas http://bit.ly/PannaCottaEWB Chicken Noodle Soup http://bit.ly/EWBChickNoodleSoup Homemade Granola and Yogurt Parfaits http://bit.ly/YogurtParfaitsEWB Pasta Recipes (3 ways) http://bit.ly/EWBPastaRecipes LIKE ME ON FACEBOOK http://on.fb.me/14JXtvo FOLLOW ME ON INSTAGRAM http://bit.ly/16QuyH2 FOLLOW ME ON TWITTER http://bit.ly/TZ6QVA FOLLOW ME ON PINTEREST http://bit.ly/WBefLa Beth’s Rigatoni Bolognese Recipe Serves 4-6 INGREDIENTS: 1 lb (450 g) Rigatoni 1 tbsp (15 ml) olive oil 1 yellow onion, diced 1 lb (450 g) ground beef 1 tsp (5 ml) Italian seasoning freshly cracked pepper to taste 1 ½ tsp (7.5 ml) salt (separated) 2 15-ounce cans (890 ml TOTAL) of tomato sauce 1 15-ounce can (445 ML) diced tomatoes 2 garlic cloves, minced 2 tbsp (30 ml) chopped basil + 1 tsp for garnish freshly grated parmesan cheese to taste METHOD: In a large stock pot cook rigatoni according to package instructions. Meanwhile in a large skillet sauté onion in olive oil until tender. Add beef, Italian seasoning, ½ tsp of salt and freshly cracked pepper. Brown meat on all sides until cooked through. Add tomato sauce and diced tomatoes, garlic and 1 tsp salt. Simmer for 30 mins. Add fresh basil. Drain pasta and toss with sauce. Garnish with freshly grated parmesan cheese and more chopped basil. Dinner is ready!
Views: 95787 Entertaining With Beth
One Pot Chicken and Potatoes | ENTERTAINING WITH BETH
 
04:36
#entertainingwithbeth SUBSCRIBE for more great recipes! http://bit.ly/BethsEntertaining SUBSCRIBE to my gardening channel! http://bit.ly/InBethsGarden VISIT MY WEBSITE FOR PRINTABLE RECIPES: http://bit.ly/EWBWebsite SIGN UP FOR MY NEWSLETTER TO RECEIVE MY NEWEST VIDEO IN YOUR INBOX EACH WEEK! http://bit.ly/2tktWg8 SHOP THIS EPISODE! (These links o to Amazon where I am an affiliate partner and receive affiliate commissions on the products sold) Staub Braiser https://amzn.to/2NHLnlJ Boos Cutting Board https://amzn.to/2NeBkFq Rosle Garlic Press https://amzn.to/2CVnP8W Pyrex Pitcher https://amzn.to/2NJaxjS SOME OF MY FAVORITE RECIPES! Shrimp Stir Fry http://bit.ly/2wzjDFB Easy Egg Bake with Potatoes and Asparagus http://bit.ly/2PrdBOT Apple Spice Cake http://bit.ly/2LM03v2 Crunchy Brioche French Toast http://bit.ly/2ML93X2 Apple Cider Pancakes http://bit.ly/2wDSXmO Croque Monsieur and Madame http://bit.ly/2PsBQMW One-Pot Chicken and Potatoes (Coming Soon!) Smashed Potatoes http://bit.ly/2NIuN2c Easy Cashew Chicken http://bit.ly/2LLqHEt Almond Croissants http://bit.ly/2C60uRo Buche de Noel (Yule log) http://bit.ly/2C60xwy Lemon Meringue Pie http://bit.ly/2MKSdYl Gardener's Pie http://bit.ly/2PsizLn French Apple Tart http://bit.ly/2NCxNgq Harvest Salad (No-Fuss Thanksgiving) http://bit.ly/2C6DCRP Mexican Scramble on Hash Brown Waffles http://bit.ly/2wFh9q7 Blackberry Cornbread in a Skillet http://bit.ly/2PskO1m Cucumber Salad (3 spring salads) http://bit.ly/2C94FvO Dad's Famous Egg Nog Recipe http://bit.ly/2MDYfd7 Tomates Farci http://bit.ly/2otYAAs Tarte au Soleil http://bit.ly/2wyUziR Veggie Quesadilla and Chunky Guacamole http://bit.ly/2PrnQ5R Ultimate Chocolate Chip Cookies http://bit.ly/2PpO3Sh BETH’S 1-POT CHICKEN AND POTATOES Serves 4 (*For a printable version click here: http://bit.ly/2xauUNw) INGREDIENTS: 1 tbsp (15 ml) olive oil 10-12 chicken thighs, skin on, bone-in salt and pepper to taste Herbs de Provence, to taste 12 ounces (340g) small “Dutch Baby” potatoes, sliced in half 2 tbsp (15g) of flour Pre-Mix Broth Mixture in a Small Pitcher or bowl: 1 cup (240ml) chicken broth ¼ cup (60ml) white wine (or ¼ cup more broth) 2 tsp (10ml) Dijon Mustard 1 tsp (5ml) Worcestershire Sauce 2 garlic cloves, minced 5 sprigs fresh thyme METHOD: Preheat oven to 325F (162C). Measure out all your ingredients so you are ready to go. This recipe happens fast and it will help if everything is pre-measured. Season chicken (skin side) with salt, peppers and Herbs de Provence. Heat olive oil in a large braiser. Sear chicken, skin side down until golden brown, flip and cook for 2-3 minutes more. Transfer to a plate and set aside. It will finish cooking in the oven. Sauté potatoes in chicken fat until caramelized and golden brown. Transfer potatoes to a bowl and set aside. Add flour to remaining chicken fat and whisk until a paste forms. It you have no more chicken fat you can add 2 tbsp. (30g) of butter to create more fat. Cook paste 1 minute. Add broth Mixture and whisk to combine. Add garlic and fresh thyme. Season to taste with salt and pepper. Place potatoes in sauce, add chicken on top. Cover and bake for 40 minutes. Remove from the oven, remove lid and spoon sauce on top, bring to the table and serve! ABOUT THIS CHANNEL Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE! http://bit.ly/BethsEntertaining.
Views: 39920 Entertaining With Beth
Beth's Lobster Thermidor Recipe | ENTERTAINING WITH BETH
 
05:34
#entertainingwithbeth SUBSCRIBE for more great recipes! http://bit.ly/BethsEntertaining SUBSCRIBE to my gardening channel! http://bit.ly/InBethsGarden VISIT MY WEBSITE FOR PRINTABLE RECIPES: http://bit.ly/EWBWebsite One of my favorite seafood recipes when party planning is anything with Lobster! I love this Lobster Thermidor recipe because it's a fairly easy recipe, and uses just lobster tails so it can be affordable for holiday entertaining. I hope you enjoy! LIKE ME ON FACEBOOK http://on.fb.me/14JXtvo FOLLOW ME ON INSTAGRAM http://bit.ly/16QuyH2 FOLLOW ME ON TWITTER http://bit.ly/TZ6QVA FOLLOW ME ON PINTEREST http://bit.ly/WBefLa CHECK OUT RON'S FUN FOOD GROUP "DELICIOUS DISH" ON FACEBOOK http://on.fb.me/10y36sK MORE GREAT RECIPES FOR ELEGANT ENTERTAINING! S'More Pie http://bit.ly/SmorePieEWB Goat Cheese Tartelette Appetizers http://bit.ly/GoatCheeseTarts Vegetarian Butternut Squash Soup http://bit.ly/1xWheOh Caramel Apple Ice Cream Cups http://bit.ly/1EDVdWm Cheesey Chivey Cornbread http://bit.ly/1qI2X3t Pumpkin Bread http://bit.ly/1q8avMA Baked Scallops Au Gratin http://bit.ly/1vo73z3 French Apple Tart http://bit.ly/1qO3RP9 Elegant French Toast http://bit.ly/FrenchToastEWB Profiteroles http://bit.ly/EWBProfiteroles Coffee Cake http://bit.ly/CrumbCakeEWB Easy White Chocolate Mousse http://bit.ly/WhiteChocMousse Lobster Thermidor http://bit.ly/LobsterThermEWB Beth's Easy Appetizers http://bit.ly/EasyAppsEWB Banana's Foster http://bit.ly/BanFosterEWB Easy Almond Croissants http://bit.ly/AlmondCroissantsEWB BETH'S LOBSTER THERMIDOR RECIPE Serves 2 INGREDIENTS 2 8-0z Lobster Tails 1 tsp olive oil (5 ml) 1 tbsp butter (15 g) 2 shallots ½ cup (75 g) sliced mushrooms ¼ cup (60 ml) of sweet sherry 2 tbsp (30 g) butter 2 tbsp (15 g) flour ¾ cup (180 ml) of fish stock ¼ cup (60 ml) of heavy cream salt and pepper to taste 1 tbsp (15 ml) fresh tarragon 2 tbsp (11 g) freshly grated parmesan cheese METHOD: Preheat oven to 400F (200 C). Cut lobster tails up the center to expose the meat, with kitchen shears. Drizzle with olive oil. Place on a rimmed cookie sheet and bake for 15-20 mins until lobster meat is cooked through. Set aside and allow to cool. Meanwhile, melt 1 tbsp of butter in a large sautee pan, then add shallots and cook until translucent, add mushrooms and cook until they release their juices. Add sherry, and cook until reduced by a third. About 2 mins. At this point you could allow mixture to cool, refrigerate and store up to 2 days until ready to use. Cut the rest of the lobster's underside tail shell, to remove and expose the full shell and remove the cooked meat. Remove the meat and save the shells for presentation. Roughly chop the meat into bite sized pieces and set aside. In a large skillet melt 2 tbsp of butter until foamy, add the flour and mix with a spoon until a smooth paste forms. Then slowly add the fish stock, whisking until a smooth sauce develops. Then add the mushroom mixture, and the heavy cream. Cook for 1 mins until thickened. Add the salt, pepper and tarragon. Then add the cooked lobster. Spoon the mixture back into the shells, top with cheese and broil until cheese and mixture bubbles. Serve in the shells, along with a tossed salad and crisp glass of Sancerre wine. Bon Appétit! BETH'S EASY TOSSED SALAD Serves 4 INGREDIENTS: 1 head butter leaf lettuce 1 head of radicchio 2 endives, sliced 1 shallot, minced 1 tbsp (15 ml) Dijon Mustard 1 tbsp (15 ml) white balsamic vinegar 3 tbsp (45 ml) grapeseed oil Salt and Pepper to taste METHOD: In a small bowl combine the mustard and the vinegar, slowly add the oil whisking all the while until a smooth emulsion forms. Season with salt and pepper. Toss with the greens. ABOUT THIS CHANNEL Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my channel, Entertaining with Beth, to learn easy recipes elegant enough for entertaining but simple enough for a weeknight meal. So go ahead and have friends over! New Videos post every Saturday! SUBSCRIBE HERE! http://bit.ly/BethsEntertaining. Visit my website! VISIT MY WEBSITE: http://bit.ly/EWBWebsite
Views: 234741 Entertaining With Beth
Beth's Foolproof Roasted Potato Recipe | ENTERTAINING WITH BETH
 
05:11
#entertainingwithbeth Learn how to make my foolproof roasted potato recipe. A great side dish for a weeknight meal or Sunday night dinner. SUBSCRIBE FOR MORE EASY RECIPES! http://bit.ly/BethsEntertaining SUBSCRIBE to my gardening channel! http://bit.ly/InBethsGarden GREAT RECIPES TO GO WITH ROAST POTATOES: Soy Glazed Chicken http://bit.ly/SoyChick Grilled Ribeyes http://bit.ly/BethRibeye Sausage and Peppers http://bit.ly/BethsSausagePeppers Easy Omelette http://bit.ly/BethsOmelette Ultimate Burger http://bit.ly/BethsBurger Chicken Brochettes http://bit.ly/ChickBroch MORE FOOLPROOF RECIPES Foolproof Brownies http://bit.ly/1wu0bCq Foolproof Tiramisu http://bit.ly/1ytO2hW Foolproof Crepes http://bit.ly/1sXywZS Foolproof Chocolate Lava Cake http://bit.ly/1ytOmNK Foolproof Snickerdoodles http://bit.ly/1ww1gLR FAVORITE HOLIDAY RECIPES! Baked Brie http://bit.ly/BakedBrieEWB S'More Pie http://bit.ly/SmorePieEWB Goat Cheese Tartelette Appetizers http://bit.ly/GoatCheeseTarts Pumpkin Bread http://bit.ly/1q8avMA Baked Scallops Au Gratin http://bit.ly/1vo73z3 Fancy Ham & Cheese Pinwheels http://bit.ly/1wQ8AUrEasy Scones http://bit.ly/SconesEWB Roasted Potatoes http://bit.ly/EWBRoastedPotatoes French Apple Tart http://bit.ly/1qO3RP9 Apple Turnovers http://bit.ly/1oKtfRc Elegant French Toast http://bit.ly/FrenchToastEWB Profiteroles http://bit.ly/EWBProfiteroles Coffee Cake http://bit.ly/CrumbCakeEWB Easy White Chocolate Mousse http://bit.ly/WhiteChocMousse Lobster Thermidor http://bit.ly/LobsterThermEWB Beth's Easy Appetizers http://bit.ly/EasyAppsEWB Banana's Foster http://bit.ly/BanFosterEWB Easy Almond Croissants http://bit.ly/AlmondCroissantsEWB BETH'S FOOLPROOF ROASTED POTATO RECIPE Serves 4 INGREDIENTS: 1 ½ lbs (680 g) of small Yukon gold or “Dutch Potatoes” 3 tbsp (45 ml) olive oil 1 tbsp (15 ml) fresh rosemary, minced salt and pepper to taste METHOD: Preheat oven to 425F/(218C). TIP #1 Take out your most well-loved “seasoned” rimmed sheet pan. Newer pans with new metal are very porous, meaning they will grab food and it will stick to it. But an old pan, over the years, has been exposed to several hours of heat and oil and heat and oil, and it develops a kind of “patina” which creates a better non-porous, unstickable surface. So those pans that look a little ragged for the wear, don’t get rid of them! They are perfect for roasting potatoes. TIP#2 Make sure that once your potatoes are rinsed off, you pat them very dry. If a potato is wet when it hits a hot oven, it will steam and not crisp. So be sure they are dry. TIP#3 Cut them into quarters, this is really the best size for roasting. It will also create equal size pieces which is also important so that they roast at the same time and you don’t end up with some burnt and some under cooked. Then place the potatoes in a large bowl, toss with the oil, rosemary and salt and pepper. TIP#4 Turn out the potatoes on your sheet pan in a single layer. Do not crowd! You want them to have the room to roast and not steam. Place in oven and allow to roast for 10 mins, untouched. TIP#5 DO NOT TOUCH THEM WITH A SPATULA TO FLIP! However tempting this may be! Instead at the 10 minute mark go in and shake the pan back and forth, the ones that are ready to flip, will flip, and those that aren’t won’t. This prevents the potatoes from sticking, the longer the cook they will unstuck, but if they are sticking to the pan they are not done yet. Repeat the process of shaking the pan every 10 mins, until the potatoes are golden brown and no longer stick, about 30-40 mins. Transfer to a serving bowl and top with a little sea salt. Serve with a roast chicken or any roast or grilled meat. Enjoy! ABOUT THIS CHANNEL Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my channel, Entertaining with Beth, to learn easy recipes, simple entertaining ideas and great baking and cooking tips! New Videos post every Saturday! SUBSCRIBE HERE! http://bit.ly/BethsEntertaining.
Views: 91708 Entertaining With Beth
Beth's Foolproof Crepes Recipe | ENTERTAINING WITH BETH
 
05:19
#entertainingwithbeth Learn how to make my easy crepes recipe simple enough even if you are a beginner new to cooking! SUBSCRIBE for more easy recipes! http://bit.ly/BethsEntertaining SUBSCRIBE to my gardening channel! http://bit.ly/InBethsGarden VISIT MY WEBSITE FOR PRINTABLE RECIPES: http://bit.ly/EWBWebsite WATCH MORE OF MY FOOLPROOF RECIPES! Foolproof French Macarons http://bit.ly/1qUuoup Foolproof Brownies http://bit.ly/1wu0bCq Foolproof Tiramisu http://bit.ly/1ytO2hW Foolproof Crepes http://bit.ly/1sXywZS Foolproof Chocolate Lava Cake http://bit.ly/1ytOmNK Foolproof Snickerdoodles http://bit.ly/1ww1gLR BETH'S EASY CREPES RECIPE Makes 8-10 Crepes Ingredients: 1 cup (120 g) of All Purpose Flour 1 tbsp (13 g) sugar pinch of salt 2 eggs, beaten well 2 cups (475 ml) of milk 4 tbsp (60 ml) melted butter assorted jams for filling powdered sugar for dusting grapeseed oil for greasing pan (or some other non-flavored oil like vegetable oil or canola oil) METHOD: In a large bowl whisk together the flour, sugar and salt. Then pour in the milk, and whisk, then add the beaten eggs, and then add the melted butter. Dab some grapeseed oil on a paper towel and liberally grease a non-stick skillet that measures 9 ½ inches at the bottom (total circumference of pan will be around 12 inches). Heat pan on medium high heat, until hot. Ladle out 1 serving of batter with a standard sized soup ladle. Swirl batter around the pan, until it completely covers the bottom, but does not ride up on the sides. Your crepe will be easier to flip and remain more uniform in shape if you prevent the batter from riding up. Once the batter looks dry on the top and the edges begin to turn golden brown, take a long , skinny metal spatula and slide it under all the sides, loosening it from the edge. Then raise up when side, gently grab it with your hands and flip! Cook for 30-40 seconds on the other side until golden brown. Spread inside with butter and jam, or butter and fresh lemon juice, fold in half, and then in quarters. Sprinkle with powdered sugar on top. And serve immediately BETH'S HOMEMADE CHOCOLATE SAUCE Makes 3 cups 1 (12 oz) (340 g) bag of chocolate chips 2/3 cup (160 ml) heavy cream 1 tbsp(15 ml) honey 1 tsp (5 ml) of vanilla METHOD: To make the chocolate sauce melt chocolate chips and heavy cream in a sauce pan. Once melted add honey and vanilla. Stir to combine and serve warm over ice cream. Store in fridge, and microwave to re-liquify. Will last for a week in the fridge. ABOUT THIS CHANNEL Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my channel, Entertaining with Beth, to learn holiday entertaining ideas, party planning tips and reliable weeknight meals that will become your new favorites! New Videos post every Saturday! SUBSCRIBE HERE! http://bit.ly/BethsEntertaining
Views: 341775 Entertaining With Beth
Beth's Easy Crème Brûlée Recipe | ENTERTAINING WITH BETH
 
05:40
#entertainingwithbeth Learn how to make my easy creme brulee recipe. A great dessert recipe you can make at home! SUBSCRIBE for more great recipes! http://bit.ly/BethsEntertaining SUBSCRIBE to my gardening channel! http://bit.ly/InBethsGarden VISIT MY WEBSITE FOR PRINTABLE RECIPES: http://bit.ly/EWBWebsite LIKE ME ON FACEBOOK http://on.fb.me/14JXtvo FOLLOW ME ON INSTAGRAM http://bit.ly/16QuyH2 FOLLOW ME ON TWITTER http://bit.ly/TZ6QVA FOLLOW ME ON PINTEREST http://bit.ly/WBefLa Foolproof Brownies http://bit.ly/1wu0bCq Foolproof Tiramisu http://bit.ly/1ytO2hW Foolproof Crepes http://bit.ly/1sXywZS Foolproof Chocolate Lava Cake http://bit.ly/1ytOmNK Foolproof Snickerdoodles http://bit.ly/1ww1gLR *Click the link for low-profile Crème Brûlée Ramekins http://amzn.to/1aIiyXY BETH'S EASY CRÈME BRÛLÉE RECIPE Makes 6 (in 1" x 5" ramekins) INGREDIENTS 3 cups (720 ml) of heavy cream 1 vanilla bean, scraped 6 egg yolks 1/3 (65 g)cup sugar pinch of salt 6 tbsp (69) brown sugar for the tops METHOD: Preheat oven to 300 degrees F (150C). In a saucepan combine the heavy cream, vanilla bean seeds and the pod. Bring to a simmer. Meanwhile combine the egg yolks, sugar and salt. Fish out the vanilla pod from the cream mixture, and slowly pour a stream of the hot cream into the egg mixture. Whisk to combine. Using a fine mesh strainer, over a heat safe bowl, strain the mixture. Ladle mixture into ramekins, and place in a roasting pan. Place in the oven and pour hot water slowly in the corner of the roasting pan (to avoid splashing into the custards. They will not set if they are mixed with splashed water, so be careful not to splash). Place just enough so that it reaches half way up the ramekins. Bake for 25-30 mins just until custards are set and jiggle slightly. Allow them to cool, then cover and refrigerate. To serve sprinkle tops of custard with 1 tsp each of the brown sugar. Position your oven rack on the highest shelf of your oven. Set your oven to broil. Place the custards on a low profile cookie sheet and pop under the broiler for about 10-15 seconds, or until the sugar has browned and caramelized. IMPORTANT!: Do not walk away from custards under broiler you must watch this carefully or they will catch fire if left too long to broil!!! Serve with a dollop of homemade whipped cream, et voila! HOMEMADE WHIPPED CREAM: 1 cup (240 ml) heavy cream 1 tbsp (6 g) powdered sugar 1 tsp (5 ml) vanilla extract METHOD: Combine all ingredients in a bowl and whip with an electric mixer until soft peaks form.
Views: 146942 Entertaining With Beth
Beth's Minestrone Soup Recipe | ENTERTAINING WITH BETH
 
03:32
#entertainingwithbeth Learn how to make my homemade Minestrone Soup recipe. The perfect winter recipe to feed the body and soul! SUBSCRIBE for more great recipes! http://bit.ly/BethsEntertaining SUBSCRIBE to my gardening channel! http://bit.ly/InBethsGarden WATCH MORE BACK TO SCHOOL RECIPES! 3 Lunchbox Ideas Featuring Salads: http://bit.ly/2io9Ttk 3 Lunchbox Ideas Featuring Leftovers: http://bit.ly/2bPz8wO 3 Lunchbox Ideas featuring sandwiches: http://bit.ly/1K1FJRa Healthy Chicken Salad Lunchbox Idea: http://bit.ly/2jiwCH9 Pita Pocket Salad Lunch with Domestic Geek! http://bit.ly/2jbitc0 Minestrone Soup Lunchbox Idea: http://bit.ly/1Ls1FJd No-Bake Granola Bars with The Domestic Geek: http://bit.ly/2jQ5dNr Roasted Chicken in a Skillet http://bit.ly/EWBRoastChicken No-Bake Granola Bars http://bit.ly/GranolaBarsEWB Panini 2 Ways! http://bit.ly/2bdwu48 Cheap Eats: Sausage and Peppers http://bit.ly/SausageandPeppers Greek Yogurt Breakfast Panna Cottas http://bit.ly/PannaCottaEWB 5-Super Sandwich Combos http://bit.ly/SandwichCombos Chicken Noodle Soup http://bit.ly/EWBChickNoodleSoup Homemade Granola and Yogurt Parfaits http://bit.ly/YogurtParfaitsEWB Pasta Recipes (3 ways) http://bit.ly/EWBPastaRecipes Easy Minestrone Soup http://bit.ly/MineSoup Cheap Eats: Spinach Ravioli & Caramelized Onions and Tomatoes http://bit.ly/1zY741m 15-mins Chicken Dijon Recipe http://bit.ly/EWBChickDijon Easy Shrimp Stir Fry http://bit.ly/EWBShrimpStir Feed Me Fast Chicken http://bit.ly/EWBFMFChick LIKE ME ON FACEBOOK http://on.fb.me/14JXtvo FOLLOW ME ON INSTAGRAM http://bit.ly/16QuyH2 FOLLOW ME ON TWITTER http://bit.ly/TZ6QVA FOLLOW ME ON PINTEREST http://bit.ly/WBefLa LOOKING FOR THE FRENCH SOUP BOWLS? I got mine in France, yes I dragged them home, wrapped up in a nap sack for 11 hours on plane in my lap! But, you don't have to go through all that! You can find similar ones here: http://bit.ly/XyfkAM BETH'S EASY MINESTRONE SOUP Serves 8-10 Ingredients 1 Onion, diced 1 cup (150 g) of carrots, half moons 1 cup (150 g) of celery, chopped 1 cup (150 g) of zucchini, chopped 1-15 oz (420 g) can cannellini beans, rinsed and drained ½ cup (75 g) of cherry tomatoes, sliced in half ½ cup (75 g) of French green beans, cut into ½ in pieces 1 ½ (210 g) cups of small shell pasta 1 (150 g) cup of red potatoes, skin on, diced the same size as your shell pasta 10 cups (2 liters + 480 ml) of vegetable broth ¼ cup (60 ml) tomato paste 3 cloves of garlic 2 tbsp (30 ml) dried Italian seasoning (oregano, basil etc) 1 tsp (5 ml) salt ½ tsp (2.5 ml) freshly cracked pepper ½ cup (45 g) of parmesan cheese, freshly grated for garnish (1 tbsp per person) ½ cup (45 g) of fresh Italian parsley, chopped, for garnish (1 tbsp per person) METHOD Sautee onion until soft and translucent. Then add the rest of the ingredients and simmer uncovered for 20-30 mins until pasta and potatoes are fork tender and soup has thickened. Garnish with freshly grated parmesan cheese, and fresh chopped Italian parsley. ABOUT THIS CHANNEL Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn easy recipes, party planning tips and easy dinner and dessert recipes that will become your new favorites! New Videos post every Saturday! SUBSCRIBE HERE! http://bit.ly/BethsEntertaining.
Views: 71703 Entertaining With Beth
Beth's Pecan Bars | ENTERTAINING WITH BETH
 
03:47
#entertainingwithbeth Learn how to make my pecan bars in time for Thanksgiving! I love this recipe because pecan bars are way easier to make than Pecan Pie, because there is no pie crust to deal with. #entertainingwithbeth #thanksgivingrecipe #pecanbars Instead this recipe has a shortbread crust that just gets pressed into the tin (no refrigerating, rolling or shaping like pie dough!) You get all the deliciousness of a Pecan Pie, without all the work! SUBSCRIBE for more great recipes! http://bit.ly/BethsEntertaining SUBSCRIBE to my gardening channel! http://bit.ly/InBethsGarden VISIT MY WEBSITE FOR PRINTABLE RECIPES: http://bit.ly/EWBWebsite **TODAY'S FRIDAY FIND** http://bit.ly/2CXngtP SIGN UP FOR MY "FAB FIND OF THE MONTH CLUB" http://bit.ly/2P2hUEF VISIT MY ONLINE SHOP:http://bit.ly/2P4DiZR SIGN UP FOR MY NEWSLETTER TO RECEIVE MY NEWEST VIDEO IN YOUR INBOX EACH WEEK! http://bit.ly/2tktWg8 SOME OF MY FAVORITE THANKSGIVING RECIPES! Apple Spice Cake http://bit.ly/2LM03v2 Gardener's Pie http://bit.ly/2PsizLn French Apple Tart http://bit.ly/2NCxNgq TO PURCHASE THE REMOVABLE BOTTOM PAN CLICK HERE: https://amzn.to/2Rx11Pn BETH'S PECAN BARS Makes 18 small bars or 9 large squares For printable recipe click here: http://bit.ly/2CXzbaT INGREDIENTS: For the Crust: 1 ½ cups (360 g) of butter 1 cup (200g) white sugar 1 egg 2 tsp (10 ml) vanilla extract ½ tsp (2.5ml) salt 4 tsp (20 ml) orange zest 3 1/3 (400g) cups of all-purpose flour For the topping: ½ cup (120 g) of butter 1 cup (180g) light brown sugar 1/3 cup (80 ml) honey pinch of salt 1 tbsp (15 ml) heavy cream ½ tsp (2.5 ml) vanilla extract 3 ½ cups (525 g) of raw pecan halves METHOD: Preheat Oven to 350F (176C) To create the crust beat together the sugar and butter with an electric mixer. Once fluffy add the egg, and vanilla and beat to combine. Then add the salt and orange zest beat to combine, then add the flour in thirds, beating after each addition. Turn dough out and fit it into a 10 x 10 pan that has been sprayed with baking spray. Preferably a removable bottom pan, otherwise line a 10 x 10 brownie pan with parchment paper or foil (2 sheets going opposite directions) this will make it easier to remove the bars once they are done. Bake crust for 25-30 minutes or until fully set and golden brown. Meanwhile prepare the pecan bar filling. In a large sauce pot combine butter, brown sugar, honey and salt. Set over medium heat, whisking while the mixture melts and combines. Remove from the heat. Whisk in heavy cream and vanilla. In a large bowl place the pecan halves, pour filling mixture over pecans and toss to combine so that all the nuts are well-coated. Once crust has baked and is slightly cooled. Pour the pecan mixture on top, spreading it out with a spatula to form an even layer, making sure all corners of the crust are covered with the pecans. Place back in oven, placing a baking sheet lined with foil, under the pan to catch any drippings. Bake for 25 minutes, until filling is set. It will still look a little wet, but that’s OK it will set up as it cools. Allow to cool completely at room temperature. Then place uncovered in the fridge for at least 2 hours, or overnight is even better to fully set. They will be easier to cut if you allow to stay refrigerated overnight. Remove from pan, slice the pecan bars into 9 squares, and then cut each square in half to create a bar. Keep the pecan bars in the fridge until ready to serve. Lightly covered. 30 minutes before serving bring the bars to room temperature. Place on a cake stand and serve! Enjoy! ABOUT THIS CHANNEL Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE! http://bit.ly/BethsEntertaining.
Views: 25749 Entertaining With Beth
Beth's Double Chocolate Chunk Cookie Recipe | ENTERTAINING WITH BETH
 
03:24
#entertainingwithbeth Learn how to make my double chocolate chunk cookie recipe! One of my favorite cookie recipes, a must try for sure! SUBSCRIBE to my cooking channel for more great recipes! http://bit.ly/BethsEntertaining SUBSCRIBE to my gardening channel! http://bit.ly/InBethsGarden VISIT MY WEBSITE: http://bit.ly/EWBWebsite SHOP THIS EPISODE: Pyrex Bowls http://amzn.to/1QRh9DR Cookie Sheets http://amzn.to/1QRhbvq Parchment paper sheets http://amzn.to/1YFFQs9 Ice Cream Scoop http://amzn.to/1UkPb8d Rectangular Platter http://amzn.to/1LWoiGn WATCH MORE COOKIE RECIPES: Snickerdoodle Cookies http://bit.ly/1ww1gLR Chocolate Chip Cookies http://bit.ly/ChocChipCookiesEWB Oatmeal Cookies http://bit.ly/OatmealEWB Madeline Cookies http://bit.ly/MadeleinesEWB Chocolate Hazelnut Biscotti http://bit.ly/1pcHsgs LIKE ME ON FACEBOOK http://on.fb.me/14JXtvo FOLLOW ME ON INSTAGRAM http://bit.ly/16QuyH2 FOLLOW ME ON TWITTER http://bit.ly/TZ6QVA FOLLOW ME ON PINTEREST http://bit.ly/WBefLa BETH'S DOUBLE CHOCOLATE CHUNK COOKIE RECIPE Makes 1 Dozen Cookies (12 3-inch cookies) INGREDIENTS: ½ cup (120 g) butter 4 ounces (113 g) bittersweet chocolate 1 ¼ cup (250 g) sugar 2 eggs ¾ tsp (3.75 ml) vanilla 1 cup (120 g) flour 2/3 cup (70 g) unsweetened cocoa powder ½ tsp (2.5 ml) baking soda ½ tsp (2.5 ml) salt ½ cup (75 g) chopped bittersweet chocolate ½ cup (75 g) dried cherries ½ cup (75 g) walnuts METHOD: Pre-Heat oven to 350F (175C) Melt butter and 4 ounces (113 g) bittersweet chocolate in a large bowl in the microwave at :30 increments until melted. Stir to cool. Add sugar, eggs and vanilla. Set aside. In a smaller bowl whisk together flour, cocoa powder, baking soda and salt. Add dry ingredients to the chocolate mixer in thirds and stir to combine. Add in chopped chocolate, cherries and walnuts. Stir to combine. Scoop out batter with an ice cream scoop onto a baking sheet lined with parchment paper. Only place 6 cookies to a tray allowing room to spread. Bake 350F 15-17 mins. Allow to cool slightly and then transfer to a cooling rack. Then devour.
Views: 131855 Entertaining With Beth
Beth's Perfect Omelette (Real-Time Recipe!) | ENTERTAINING WITH BETH
 
05:28
#entertainingwithbeth Learn how to make the perfect omelette for dinner. A 15-Minute weeknight meal demonstrated in real time! SUBSCRIBE for more great recipes! http://bit.ly/BethsEntertaining SUBSCRIBE to my gardening channel! http://bit.ly/InBethsGarden VISIT MY WEBSITE FOR PRINTABLE RECIPES: http://bit.ly/EWBWebsite WATCH MORE HEALTHY RECIPES! Easy Shrimp Stir Fry http://bit.ly/EWBShrimpStir 5 Easy Lunchbox Ideas http://bit.ly/1AaVG3v Quick & Easy Breakfast on the go! http://bit.ly/1zY5OLN Soy Glazed Chicken http://bit.ly/1zEMG7T Healthy Granola Parfaits http://bit.ly/1H2a148 Provencal Chicken Soup http://bit.ly/1AaVJMT Chicken Lettuce Wraps http://bit.ly/1CLOz3U Grilled Chicken Brochettes http://bit.ly/ChickBrochettes Easy Minestrone Soup http://bit.ly/MineSoup Chinese Chicken Salad http://bit.ly/ChineseChickSalad Scallop & Beet Salad http://bit.ly/EWBScallops Thai Coconut Soup http://bit.ly/1Bc27Bs Easy Omelette for Dinner http://bit.ly/1AaWeXn Spinach Ravioli & Carmelized Onions and Tomatoes http://bit.ly/1zY741m Healthy Shrimp Tacos http://bit.ly/1HLlqUL Healthy Chicken Tarragon http://bit.ly/1HLlyDt Curried Carrot Soup http://bit.ly/1xUip4t" CLICK HERE FOR MORE 15-Mins MEALS! http://bit.ly/1eFzv6Z BETH'S PERFECT OMELETTE RECIPE INGREDIENTS: 1 (15 g) tbsp butter 3 eggs salt and pepper to taste ¼ cup (45 g) shredded mozzarella cheese 1 ½ cups (145 g) of arugula ½ tsp (2.5 ml) fresh lemon juice 1 tbsp (15 ml) olive oil METHOD: In a small bowl whisk together eggs. Over, medium low heat, melt the melt the butter in a small non-stick pan (8 ½ inches in diameter works best). Once melted, add the eggs. Allow to set. Then pull the eggs towards you on each side with a heat safe spatula, swirling the pan, and allowing the raw egg to fill in the gaps as it cooks. Place cheese on top, along with the salt and pepper. Allow to set for 15-20 seconds. Then loosen the eggs on all sides with the spatula, slide the omelet half way out of the pan, and flip the other half on top. Serve with the arugula, topped with lemon juice and a drizzle of olive oil, salt and pepper to taste. ABOUT THIS CHANNEL I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn easy homemade recipes elegant enough for entertaining but simple enough for a weeknight meal. So go ahead and have friends over! New Videos post every Saturday! SUBSCRIBE HERE! http://bit.ly/BethsEntertaining. Visit my website! http://bit.ly/EWBWebsite
Views: 86177 Entertaining With Beth
Beth's Orange Chicken Recipe
 
04:11
#entertainingwithbeth Learn how to make my homemade Orange Chicken Recipe the perfect weeknight dinner idea! SUBSCRIBE to my cooking channel for more great recipes! http://bit.ly/BethsEntertaining SUBSCRIBE to my gardening channel! http://bit.ly/InBethsGarden VISIT MY WEBSITE FOR PRINTABLE RECIPES: http://bit.ly/EWBWebsite WATCH MORE CHICKEN DINNER RECIPES Cashew Chicken Recipe http://bit.ly/2xA31RM White Wine Chicken Recipe http://bit.ly/2J88DE5 15-Minute Chicken Dijon Recipe http://bit.ly/2sqZjF9 Orange Chicken Recipe http://bit.ly/2lJWg5w Cast-Iron Skillet Roast Chicken http://bit.ly/1OiaDrN MY FAVORITE SPRING RECIPES! Foolproof Madeleines http://bit.ly/MadeleinesEWB Quiche Cups http://bit.ly/QuicheCupG Lemon Pound Cake Recipe http://bit.ly/EWBLemonPoundCake Raspberry Cheesecake http://bit.ly/EWBCheesecake Strawberry Shortcake Cupcakes http://bit.ly/1xTpVrq Carrot Cake Cupcakes http://bit.ly/1bBiRvk Key Lime Cups http://bit.ly/KeyLimeEWB Blueberry Waffles http://bit.ly/EWBWaffles Foolproof French Macarons http://bit.ly/1qUuoup Strawberry Ice Cream Baskets http://bit.ly/1zJttCc Creme Brulee http://bit.ly/EWBCreme Coffee Cake http://bit.ly/CrumbCakeEWB Foolproof Crepes http://bit.ly/1sXywZS LIKE ME ON FACEBOOK http://on.fb.me/14JXtvo FOLLOW ME ON INSTAGRAM http://bit.ly/16QuyH2 FOLLOW ME ON TWITTER http://bit.ly/TZ6QVA FOLLOW ME ON PINTEREST http://bit.ly/WBefLa BETH’S ORANGE CHICKEN RECIPE Serves 4-6 INGREDIENTS: 2lbs (900g) Chicken Tenders 1/3 cup (35 g) cornstarch 1 tbsp (15 ml) vegetable oil For the sauce: 1/3 cup (80 ml) low-sodium soy sauce 1 tbsp (15 ml) honey or 1 tbsp (15 ml) of Orange marmalade 1 tsp (5 ml) Sambal Chili Paste 1 tsp (5 ml) rice wine vinegar 1 1⁄2 tsp (7.5 ml) orange zest 1⁄4 cup (60 ml) orange juice 2 cloves garlic, minced 1 tsp (5 ml) ginger, minced 1 tsp (5 ml) toasted sesame oil 1 tbsp (15 ml) cornstarch 1 tbsp (15 ml) water Garnish: 1 Scallion, sliced on the diagonal Sesame seeds Sliced mandarin orange wheel METHOD: Slice chicken into bite sized pieces and toss in the corn starch. Then prepare the sauce. In a small bowl combine all ingredients and stir. Then in a wok or large pan heat the oil until shimmering. Place in chicken in batches browning on all sides, and cooking through. Add sauce over chicken and simmer until sauce thickens. Transfer to a serving platter. Sprinkle with sesame seeds, scallions and garnish with a sliced mandarin orange wheel. Serve with white rice and enjoy! ABOUT THIS CHANNEL Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my channel, Entertaining with Beth, to learn easy recipes, simple entertaining ideas and great baking and cooking tips! New Videos post every Saturday! SUBSCRIBE HERE! http://bit.ly/BethsEntertaining.
Views: 120027 Entertaining With Beth
Beth's Easy Cheesecake Recipe | ENTERTAINING WITH BETH
 
06:58
#entertainingwithbeth SUBSCRIBE for more great recipes! http://bit.ly/BethsEntertaining SUBSCRIBE to my gardening channel! http://bit.ly/InBethsGarden VISIT MY WEBSITE FOR PRINTABLE RECIPES: http://bit.ly/EWBWebsite LIKE ME ON FACEBOOK http://on.fb.me/14JXtvo FOLLOW ME ON INSTAGRAM http://bit.ly/16QuyH2 FOLLOW ME ON TWITTER http://bit.ly/TZ6QVA FOLLOW ME ON PINTEREST http://bit.ly/WBefLa WATCH MY NEW GARDEN EPISODES ON MY NEW GARDEN CHANNEL! How To Grow Lemons http://bit.ly/EWBGrowLemons Winter Garden Tour http://bit.ly/WinterGardenTour Lemon Pound Cake Recipe http://bit.ly/EWBLemonPoundCake Garden Vlog: Apricot Blossoms! http://bit.ly/ApricotVlog MORE GREAT DESSERT RECIPES! Chocolate Lava Cake http://bit.ly/1td06pB Foolproof French Macarons http://bit.ly/1qUuoup Raspberry Cheesecake http://bit.ly/EWBCheesecake Strawberry Shortcake Cupcakes http://bit.ly/1xTpVrq Chocolate Pot de Creme http://bit.ly/1CSxSR4 Strawberry Ice Cream Baskets http://bit.ly/1zJttCc S'More Pie http://bit.ly/EWBSmore Creme Brulee http://bit.ly/EWBCreme Tiramisu http://bit.ly/EWBTiri Profiteroles http://bit.ly/EWBProfiteroles Chocolate Raspberry Pavlova http://bit.ly/1xTq8uS S'More Pie http://bit.ly/SmorePieEWB Caramel Apple Ice Cream Cups http://bit.ly/1EDVdWm Pumpkin Bread http://bit.ly/1q8avMA French Apple Tart http://bit.ly/1qO3RP9 Apple Turnovers http://bit.ly/1oKtfRc Elegant French Toast http://bit.ly/FrenchToastEWB Profiteroles http://bit.ly/EWBProfiteroles Coffee Cake http://bit.ly/CrumbCakeEWB Banana's Foster http://bit.ly/BanFosterEWB Foolproof Brownies http://bit.ly/1wu0bCq Foolproof Crepes http://bit.ly/1sXywZS Foolproof Tiramisu http://bit.ly/1ytO2hW Foolproof Snickerdoodles http://bit.ly/1ww1gLR LIKE ME ON FACEBOOK http://on.fb.me/14JXtvo FOLLOW ME ON TWITTER http://bit.ly/TZ6QVA FOLLOW ME ON PINTEREST http://bit.ly/WBefLa BETH'S EASY CHEESECAKE RECIPE WITH RASPBERRIES Serves 8 Ingredients: For Crust: 18 full size graham crackers 1 tbsp (25 g) sugar pinch of salt 6 tablespoons (90 g) butter For Filling 2 (11.05 oz containers) (680 g) whipped Cream cheese ¾ cup (180 ml) of crème fraiche or sour cream ¾ cup (150 g) of sugar ¼ tsp (2.5 ml) salt 2 whole eggs 3 egg yolks 2 vanilla beans, scrapped and seeded ¼ cup (30 g) of flour For Topping ½ cup (120 ml) of raspberry jam 1 pint of raspberries For Homemade Whipped Cream 1 cup (240 ml) of heavy cream 1 tsp (5 ml) vanilla 1 tbsp (13 g) powdered sugar METHOD: Preheat oven to 325F/162 C. Process graham crackers in a food processor until fine or better yet place in a zip lock plastic bag, seal and crush with a rolling pin until finely ground (then you won't have to clean the food processor!). Combine with the sugar, salt and melted butter, until a lose meal develops. Grease a 9" spring form pan. Place the crumbs into the center of the pan, working your way up the sides at least 2 inches. Use the side of a measuring cup to help adhere crust to the sides. Bake at 325 F/ 162 C for 10-12 mins and then set aside and allow to cool. In the bowl of an electric mixer, cream together the whipped cream, crème fraiche, sugar and salt. Then add the eggs one at a time, incorporating each well between additions. Then add the seeds of the vanilla beans, beat well, and then add the flour. Pour the filling out into a cooled crust, and bake at 325 F/ 162 C for at least 1 hour. At this point insert a tooth pink and it should come up looking like cheesecake filling, if it's still runny, bake for 15 mins more. Allow to cool for 10 mins. And then release it from the spring ring, and place in the fridge for at least 4 hours, or overnight is even better. To decorate, heat the jam in the microwave for :30 (or in a sauce pan on a stove top until liquefied. Allow to cool slightly and then spoon over the top, leaving at least ½ inch of cheesecake between the crust and the jam. Then place raspberries on top of jam, upright, covering all the jam. Combine heavy cream, vanilla and sugar and whip with an electric mixer (or by hand with a wire whisk) until stiff peaks form. Transfer the homemade whipped cream to a pastry bag fitted with a star tip and create star rosettes all along the perimeter of the cake, filling in the gap between the crust and the jam. Keep refrigerated until ready to serve. Enjoy!
Views: 178470 Entertaining With Beth
Beth's Cappuccino Muffin Recipe | ENTERTAINING WITH BETH
 
03:54
#entertainingwithbeth SUBSCRIBE for more great recipes! http://bit.ly/BethsEntertaining SUBSCRIBE to my gardening channel! http://bit.ly/InBethsGarden VISIT MY WEBSITE FOR PRINTABLE RECIPES: http://bit.ly/EWBWebsite ****SIGN UP FOR MY SUBSCRIPTION BOX***https://goo.gl/3Ev8sx BUY THE NEWSPAPER LINERS HERE: http://amzn.to/2fW9URN (This link goes to amazon where I am an affiliate partner) FIND MORE GREAT KITCHEN PRODUCTS IN MY AMAZON SHOP http://amzn.to/2i5B1KU (This link goes to amazon where I am an affiliate partner) SIGN UP FOR MY NEWSLETTER! http://bit.ly/2tktWg8 MOST RECENT UPLOADS: Pumpkin Pie with Marshmallow Topping http://bit.ly/2yAQoW0EWB Unboxing the Oct EWB Subscription Box http://bit.ly/2zdOhYN Apple Walnut Tart http://bit.ly/2wGAUvj BETH'S CAPPUCCINO MUFFIN RECIPE Makes 12 INGREDIENTS: 2 1/3 cups (280 g) all-purpose flour 2 tsp (10 ml) baking powder 1 tsp (5 ml) salt 1 tsp (5 ml) ground cinnamon ¾ cup (180 ml) hot water 2 tbsp (30 ml) espresso powder or instant coffee ¼ cup (60 ml) milk 2 eggs 1 cup (200 g) sugar ¾ cup (180 ml) vegetable oil 1/3 cup (80 ml) mini chocolate chips METHOD: Preheat oven to 425F (218 g). In a medium bowl whisk together the flour, baking powder, salt and cinnamon. Set aside. In a small bowl combine hot water and espresso powder, stir to dissolve. Add milk, stir to combine and set aside. In a large bowl, whisk together eggs, sugar and oil. Then slowly add the coffee mixture, stir to combine. Then add the dry ingredients in thirds, whisking gently until smooth. Add chocolate chips, stir to combine. Place the muffin papers in a 12-cup muffin tin. Fill each cup half way. Bake for 17-20 minutes until risen and set. Serve with your favorite cup of coffee. Enjoy! xx ABOUT THIS CHANNEL Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE! http://bit.ly/BethsEntertaining.
Views: 39830 Entertaining With Beth
Beth's Almond Croissant Recipe | ENTERTAINING WITH BETH
 
03:14
#entertainingwithbeth SUBSCRIBE for more great recipes! http://bit.ly/BethsEntertaining Learn how to make Easy Almond Croissants using store-bought puff pastry. An wonderful Christmas Morning Breakfast Idea! SUBSCRIBE TO THESE OTHER GREAT CHANNELS! Subscribe to SarahFit TV: http://bit.ly/_SarahFit2 Subscribe to Laura Vitale's Kitchen: http://bit.ly/_LauraVitalesKitchen2 Subscribe to Hungry: http://bit.ly/_Hungry2 Subscribe to Weelicious: http://bit.ly/_Weelicious2 Subscribe to Food Wishes: http://bit.ly/FoodWishes2 Subscribe to AllRecipes: http://bit.ly/AllRecipes2 WATCH MORE EASY BREAKFAST TREATS! Blueberry Waffles http://bit.ly/EWBWaffles Apple Cider Pancakes http://bit.ly/EWBApplePancakes Raspberry Ricotta Pancakes http://bit.ly/EWBRaspPan Ultimate Banana Bread http://bit.ly/EWBBanBread Cinnamon Crumb Coffee Cake http://bit.ly/EWBCoffeeCake Foolproof Crepes http://bit.ly/EWBCrepes Cornbread Muffins with Raspberry Jam http://bit.ly/EWBCornBread Pain Perdu http://bit.ly/EWBPainPerdu Cinnamon Bun Breakfast Puddings http://bit.ly/EWBPuddings Easy Scones http://bit.ly/EWBScones Simple Beignets http://bit.ly/EWBBeignets RECIPE FOR EASY ALMOND CROISSANTS Makes 12 Ingredients ¼ cup of unsalted butter ¼ cup powdered sugar 4 oz of almond paste (* see link below for how to make almond paste) 3 eggs, separated ½ tsp almond extract 3 tbsp flour 1 package puffed pastry (you will need 2 sheets) 1 egg, lightly beaten ¾ cup sliced almonds METHOD: Preheat oven to 400. Beat together butter, sugar and almond paste until combined. Add 2 eggs, one at a time, reserving the 3 egg for the egg wash. Then add the almond extract. Add flour slowly until just combined. Cut out a 3 x5 square of puffed pastry. Place 2 tbsp of almond paste in the center. Take one corner and fold it over the cream, and then take the other corner and fold it over the top. At this stage you could cover with plastic wrap and place your tray in the fridge overnight. And then the next morning proceed as follows. Lightly beat 1 egg, and then with a pastry brush, brush the egg wash over the pastries. Sprinkle with 1 tbsp of almonds Place in the oven 20 mins until puffed and golden brown. **HOW TO MAKE YOUR OWN ALMOND PASTE http://candy.about.com/od/nutcandyrecipes/r/Easy-Almond-Paste.htm ABOUT THIS CHANNEL Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my channel, Entertaining with Beth, to learn holiday entertaining ideas, party planning tips and reliable weeknight meals that will become your new favorites! New Videos post every Saturday! SUBSCRIBE HERE! http://bit.ly/BethsEntertaining.
Views: 162663 Entertaining With Beth
Beth's Easy S'more Pie Recipe | ENTERTAINING WITH BETH
 
04:00
#entertainingwithbeth Learn how to make a homemade S'More Pie. A fantastic Thanksgiving dessert idea! SUBSCRIBE for more great recipes! http://bit.ly/BethsEntertaining SUBSCRIBE to my gardening channel! http://bit.ly/InBethsGarden MORE GREAT THANKSGIVING RECIPES! Apple Turnovers http://bit.ly/1oKtfRc Apple Tarte Tatin http://bit.ly/1D75BrG French Apple Tart http://bit.ly/1qO3RP9 MORE GREAT HOLIDAY RECIPES! Baked Brie http://bit.ly/BakedBrieEWB S'More Pie http://bit.ly/SmorePieEWB Goat Cheese Tartelette Appetizers http://bit.ly/GoatCheeseTarts Pumpkin Bread http://bit.ly/1q8avMA Baked Scallops Au Gratin http://bit.ly/1vo73z3 Fancy Ham & Cheese Pinwheels http://bit.ly/1wQ8AUrEasy Scones http://bit.ly/SconesEWB Roasted Potatoes http://bit.ly/EWBRoastedPotatoes French Apple Tart http://bit.ly/1qO3RP9 Apple Turnovers http://bit.ly/1oKtfRc Elegant French Toast http://bit.ly/FrenchToastEWB Profiteroles http://bit.ly/EWBProfiteroles Coffee Cake http://bit.ly/CrumbCakeEWB Easy White Chocolate Mousse http://bit.ly/WhiteChocMousse Dad's Chewy Chocolottas http://bit.ly/BethsChocoCookies Lobster Thermidor http://bit.ly/LobsterThermEWB Beth's Easy Appetizers http://bit.ly/EasyAppsEWB Banana's Foster http://bit.ly/BanFosterEWB Easy Almond Croissants http://bit.ly/AlmondCroissantsEWB WATCH THE FULL PLAYLIST for 7 other fantastic thanksgiving pies! http://www.youtube.com/playlist?list=PLA8NZSto-k4OKp6xuLerUlAZiPwFlY2mm SUBSCRIBE TO THESE OTHER TERRIFIC CHANNELS: Subscribe to Sarah Fit TV: http://bit.ly/SarahFitTV4 Subscribe to All Recipes: http://bit.ly/AllRecipes4 Subscribe to Food Wishes: http://bit.ly/FoodWishes4 Subscribe to Modern Mom: http://bit.ly/ModernMom4 Subscribe to Divas Can Cook: http://bit.ly/DivasCanCook4 Subscribe to Hungry: http://bit.ly/Hungry4 Subscribe to Tasted: http://bit.ly/Tasted4 BETH'S S'MORE PIE RECIPE Serves 8 Ingredients: For the Crust: 2 cups of finely ground graham crackers (about 15-16 graham crackers) 6 tbsp melted butter 1/8 tsp salt For the Filling ¾ cup of semi-sweet chocolate chips ¾ cup of milk chocolate chips ¼ cup of butter 2 whole eggs 1 egg yolk 1 cup heavy cream 1 tsp vanilla For the topping: 2 egg whites 1 cup of corn syrup* pinch of salt ½ tsp vanilla ¼ tsp cream of tartar 2 tbsp sugar *IF YOU CAN'T FIND CORN SYRUP, HERE'S A RECIPE FOR MAKING YOUR OWN! http://bit.ly/14EtHp1 Method: Preheat oven to 350. Grind graham crackers in a food processor. Or place them in a zip lock bag, and whack them with a rolling pin, until they are crushed into a fine crumb. Place graham cracker crumbs into a bowl, add the salt and the melted butter. Combine with a fork until the crumbs stick together. Place the crumbs in a 9 ½ pie plate working the crumbs up the side of the pan, with the palm of your hand. Set aside. Place both chocolate chips and butter in a heat safe bowl. Heat the heavy cream in a sauce pan until it simmers, pour it over the chocolate chips and whisk until melted and combined. Add whole eggs, and yolks and mix until combined. Add vanilla. Pour chocolate mixture into piecrust and bake 15-20 mins until pie is set and a toothpick comes out clean. Meanwhile, place 2 egg whites, corn syrup, salt, vanilla and cream of tartar in a bowl and whip on high until stiff peaks form and mixture is glossy. Slowly add sugar. Allow pie to cool, and then add marshmallow topping on top, creating decorative swirls as you go with a spatula. At this point, if you are not serving right away, the pie can be refrigerated until ready to serve. Then proceed with last step of broiling. Place pie under the broiler for 1-2 mins until marshmallow topping turns golden brown. BE CAREFUL! Marshmallow burns quickly so please keep an eye on it while broiling, do not walk away! ABOUT THIS CHANNEL Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my channel, Entertaining with Beth, to learn holiday entertaining ideas, party planning tips and reliable weeknight meals that will become your new favorites! New Videos post every Saturday! SUBSCRIBE HERE! http://bit.ly/BethsEntertaining.
Views: 170894 Entertaining With Beth
Lemon Ricotta Pound Cake Recipe | ENTERTAINING WITH BETH
 
02:54
#entertainingwithbeth Learn how to make an easy Lemon Ricotta Pound Cake Recipe from Stacie Billis of One Hungry Mama. This is one of my favorite Lemon Dessert Recipes because the whole thing can be made in one bowl! It's easy and delicious and freezes beautifully! BUY STACIE'S BOOK HERE!: http://bit.ly/28QY9v9 SUBSCRIBE TO STACIE'S CHANNEL:http://bit.ly/28RbSm6 WATCH MORE LEMON DESSERT RECIPES: How to Make a Beautiful Lemon Meringue Tart http://bit.ly/2kBLFe5 Blueberry Lemon Bundt Cake Recipe http://bit.ly/2c0lnAi Lemon Thyme Cookie Recipe http://bit.ly/2JhEsxK STACIE'S ONE-BOWL LEMON RICOTTA POUND CAKE RECIPE Makes one 9 x 5-inch loaf INGREDIENTS: 8 tablespoons (120 g) unsalted butter, at room temperature, plus more for pangreasing 1 cup (200 g) granulated sugar 1⁄2 cup (120 g) ricotta cheese, store-bought or homemade 1 teaspoon (5 ml) lemon zest (from about 1 lemon) 4 tablespoons (60 ml) freshly squeezed lemon juice (from about 2 juicy lemons) 1 teaspoon (5 ml) pure vanilla extract 1⁄2 teaspoon (2.5 ml) salt 4 large eggs, ideally at room temperature 2 cups (240 g) all-purpose flour 3⁄4 teaspoon (3.75 ml) baking powder 1⁄2 teaspoon (2.5 ml) baking soda DIRECTIONS: 1. Preheat the oven to 350°F. (175C) Butter a 9 x 5-inch (23cm x 13cm)loaf pan and line with parchment paper; set aside. 2. In a large bowl that works well with a hand mixer or in the bowl of a stand mixer Fitted with the whisk attachment, combine the butter, sugar, ricotta, lemon zest, lemon juice, vanilla, and salt on low speed until just combined. 3. Mix in the eggs, one at a time, making sure to fully incorporate each egg before adding the next. 4. Add the Flour, baking powder, and baking soda to the same bowl. Use a wooden spoon or silicone spatula to mix until just well incorporated. 5. Pour the batter into the prepared loaf pan and smooth out the top. Bake for about 60 minutes, until a toothpick inserted into the center comes out clean. Remove from the oven and allow the cake to cool in the pan for 5 minutes before removing from the pan to finish cooling on a wire rack. Serve the same day or, once cooled completely, wrap tightly all around in plastic wrap and store on the counter for 2 to 3 days or in the freezer for up to 3 months.
Views: 43299 Entertaining With Beth