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    Cream Cheese-Filled Pecan Pie Muffins

    Preheat oven to 375°F (190°C). Spray 6 alternating cups of a 12-cup muffin pan with baking spray with flour.In a medium bowl, whisk together flour, baking powder, salt, and nutmeg.In a large bowl, whisk together brown sugar, milk, oil, egg, and vanilla. Gradually add flour mixture, stirring until almost combined. Add pecans, and stir until combined and no dry streaks remain.Spoon 2½ tablespoons (39 grams) batter into each prepared muffin cup. Spoon 2½ teaspoons (12.5 grams) Cream Cheese Filling into center of batter in each cup. Top each with 2½ tablespoons (39 grams) batter. Fill empty muffin cups about two-thirds full with water. (See Note.)Bake until browned and domed and a wooden pick inserted in center comes out with a few moist crumbs, 15 to 18 minutes. Let cool in pan on a wire rack for 10 minutes. Remove from pan, and top each with 2 tablespoons (45 grams) Pecan Pie Glaze. Let stand until glaze sets, about 5 minutes. Store in an airtight container for up to 3 days. LEGGI TUTTO

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    Spiced Apple Scones

    Preheat oven to 375°F (190°C). Line a rimmed baking sheet with parchment paper.In a large bowl, whisk together flour, granulated sugar, baking powder, 1¼ teaspoons (2.5 grams) five-spice powder, salt, and baking soda. Using a pastry blender or 2 forks, cut in cold butter until mixture resembles coarse crumbs. Stir in apple.In a small bowl, stir together 1 cup (240 grams) cream and 1 teaspoon (6 grams) vanilla bean paste. Add cream mixture to flour mixture, and stir until combined and no dry streaks remain.Turn out dough onto a lightly floured surface. Gently knead 2 to 3 times to bring dough together. Roll or pat dough into a 7-inch circle (about 1 inch thick). Using a floured knife or bench scraper, cut into 8 wedges. Place at least 2 inches apart on prepared pan. Freeze until firm, about 15 minutes.Brush 2 tablespoons (30 grams) cream onto dough wedges.Bake until golden brown and a wooden pick inserted in center comes out clean, 15 to 20 minutes. Let cool on pan for 10 minutes. Remove from pan, and let cool completely on a wire rack.In a medium bowl, whisk together confectioners’ sugar, 5 tablespoons (75 grams) cream, remaining ½ teaspoon (3 grams) vanilla paste, and remaining 1⁄4 teaspoon five-spice powder until smooth and pourable; whisk in up to remaining 1 tablespoon (15 grams) cream if needed. Drizzle glaze onto cooled scones. Store in an airtight container for up to 3 days. LEGGI TUTTO

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    Date-Ginger-Chocolate Scones

    Line a baking sheet with parchment paper.In a large bowl, whisk together flour, granulated sugar, baking powder, and salt. Using a pastry blender or your hands, cut in cold butter until mixture is crumbly. Stir in chocolate, ginger, and dates. Add 1 cup (240 grams) cold cream and vanilla, stirring with a fork just until it starts to come together; knead in bowl until dough comes together.Turn out dough onto a lightly floured surface. Pat or roll dough into a 1½-inch- thick rectangle. Using a bench or bowl scraper, cut dough in thirds. Stack dough on top of each other, and flatten to 1½ inches thick. Repeat cutting and stacking procedure once.Pat or roll dough into a 10×5-inch rectangle (about 1 inch thick). Using a sharp knife or a floured bench scraper, cut dough into 8 (2½-inch) squares. (See Note.) Place 2 inches apart on prepared pan. Freeze until firm, about 15 minutes.Preheat oven to 375°F (190°C).Brush remaining 1 tablespoon (15 grams) cold cream onto scones. Garnish with turbinado sugar, if desired.Bake until golden brown, 16 to 20 minutes. Let cool on pan for 5 minutes. Serve warm, or let cool completely on a wire rack. Store in an airtight container for up to 3 days. LEGGI TUTTO

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    Cheddar-Jalapeño-Green Onion Biscuits

    For a no-fuss recipe packed with flavor, these mildly spicy biscuits deliver. Using the sheet pan as your server, a dozen flaky biscuits go from the oven to the party in no time. Staying in? Freeze separated biscuits in an airtight container; reheat one in the microwave for breakfast in seconds. Cheddar-Jalapeño-Green Onion Biscuits Preheat […] LEGGI TUTTO

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    Gluten-Free Caramelized Banana Bread

    Banana bread is always a crowd-pleaser, but this caramelized version is one of our crowning achievements. Think of this as a breakfast bread version of Bananas Foster. Topped with golden Caramelized Banana halves and offering a hint of cinnamon flavor, this loaf is all about taking the banana to the nth power of sweetness. Thanks […] LEGGI TUTTO

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    Strawberry-Ricotta Muffins

    Topped with a crunchy streusel, these muffins aren’t just a great on-the-go breakfast; they’re an indulgent snack, a fruity dessert, or a simply elegant brunch bread. A combination of melted butter and oil create a moist crumb, creamy ricotta cheese adds richness, and sweet strawberries provide a burst of fresh flavor to every bite. Strawberry-Ricotta […] LEGGI TUTTO

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    Hummingbird Scones

    As simple as they are delicious, these Southern classic-inspired scones include every flavor of the beloved cake but in quick bread form. Bursting with fruity banana, lightly tangy pineapple, and toasted, crunchy pecans, these scones balance perfectly between decadence and light, fresh flavors. Finished with a classic Vanilla Cream Cheese Glaze, it’ll almost be like […] LEGGI TUTTO

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    Rosemary Cheddar Bread

    Herbaceous and cheesy, this cheddar-packed, crisp-topped quick bread will steal the spotlight of any weeknight—or weekend—dinner. Rosemary Cheddar Bread Preheat oven to 350°F (180°C). Butter an 8×4-inch loaf pan. In a large bowl, whisk together milk, sour cream, melted butter, and egg. Add flour and all remaining ingredients, stirring just until dry ingredients are combined. […] LEGGI TUTTO