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⅓ cup (about 3½ oz.) chocolate-hazelnut spread (such as Nutella) 1 very ripe medium Anjou pear, peeled, cored and cut into ½-in. slices 1 ¼ cups heavy cream
Thankfully, Ina Garten, the best-selling cookbook author and Food Network star, understands. The Barefoot Contessa not only has the most helpful cooking tips, but she has also shared her tried-and ...
1 lb French bread baguette, cut into 1/2-inch cubes; 1 1 / 2 cup frozen red raspberry, thawed, drained; 1 cup BAKER'S premium white chocolate morsel; 6 3 / 4 oz JELL-O vanilla instant pudding; 5 cup cold milk; 3 eggs; 1 / 2 cup PLANTERS slivered almond; 1 cup sugar; 1 / 2 cup orange juice; 1 1 / 2 cup whole cranberries; 1 large orange; 1 / 2 ...
Preheat the oven to 350°. Lightly butter a 1-quart shallow baking dish and arrange the croissant pieces in the dish. In a small saucepan, stir the sugar and water over moderately high heat until the sugar dissolves; wash down any crystals on the sides with a wet pastry brush.
"Best Barefoot Chocolate Desserts" October 26, 2013 ... "Bread and Butter" August 3, 2014 ... "A Barefoot Contessa Summer Weekend"
To form the croissants, cut the dough in quarters. Place one half in the refrigerator. Flour the surface and roll out the dough into a long narrow strip, about 7x18 inches
Barefoot Contessa is an American cooking show that aired from November 30, 2002 to December 19, 2021, on Food Network, and is currently the oldest show on the network's daytime schedule. Hosted by celebrity chef Ina Garten , each episode features Garten assembling dishes of varying complexity.
Pains au chocolat prior to baking. Pain au chocolat (French: [pɛ̃ o ʃɔkɔla] ⓘ; lit. ' bread with chocolate '), also known as chocolatine (French: [ʃɔkɔlatin] ⓘ) in the south-west part of France and in French speaking parts of Canada, couque au chocolat in Belgium, or chocolate croissant in the United States, is a type of Viennoiserie pastry consisting of a cuboid-shaped piece of ...