BLOODY BRULEE CRONUT

 


These cuties are so easy to make. The recipe is very simple. There are only 4 ingredients (and water which is optional). You could do without the blue food coloring, but that makes the blood look darker and more convincing. INGREDIENTS: 2 Sheets (17 oz) - Puff Pastry 2 Cups - Sugar 1 Drop - Blue Food Coloring 8-10 Drops - Red Food Coloring 1 Gallon - Frying Oil INSTRUCTIONS 1. Spread out the puff pastry sheets--one on top of the other. If the puff pastry doesn't stick together well, you can brush some water between the sheets to help it adhere better. 2. Use a cookie cutter or a knife to cut desired shapes. We used a bottle cap to cut 2 inch circles. If you use a knife, you can make them squares (about 2 inches on each side). 3. Fry the dough in the oil until golden brown. They will puff up a bit. To help them along you can carefully help submerge them. 4. Remove from oil when they're fully cooked and place on a wire rack to cool and allow excess oil to drain. 5. In a clean pot, add in the sugar and turn the heat on to medium or medium-high to melt the sugar. 6. Add in 8 to 10 drops of red food coloring and one blue food coloring (NOTE: if the sugar has already melted, the liquid of the food coloring may cause the sugar to bubble, so take extra care to avoid burns). Mix until well combined and adjust color as needed. 7. Using a tong, dip one side of the cronut into the sugar glaze and place it back on to the wire rack to fully cool. Note that as the sugar cools, it will start to pull and create strings. You may need to slowly reheat the sugar. 8. They are ready to eat once the sugar is fully cooled and hardened.




Comments

Post a Comment

Popular posts from this blog

COCONUT CURRY PRAWNS - KETO FRIENDLY OPTIONS

Image
Coconut curry prawn is a beloved Southeast Asian dish that has captured the hearts and taste buds of food enthusiasts around the world. The dish is a combination of succulent prawns, rich and creamy coconut milk, and a variety of spices that come together to create a symphony of flavors that will tantalize your taste buds. As professional chefs, Kristen Kish and Leah Cohen have been perfecting the art of making coconut curry prawn for years, and in this article, we will explore the history of the dish, share some tips and techniques for making it at home, and highlight the nutritional benefits of this delicious delicacy. Coconut curry prawn has become a staple in the cuisine of countries such as Thailand, Indonesia, and Malaysia, where it is often served with rice or noodles. The dish has also gained popularity in Western countries, where it is often served in high-end restaurants and enjoyed by food enthusiasts. Coconut curry prawn is not only delicious but also packed with nutritiona
Read more

SOOT SPRITE CAKE POPS (SUSUWATARI) - SUPER EASY CAKE POPS (STUDIO GHIBLI INSPIRED) HALLOWEEN SNACKS

Image
  INGREDIENTS: Frosting:  - 2 Cups - Powdered Sugar (https://amzn.to/3Fu6UsA) - 3 Sticks - Butter (Room Temperature) Cake: 1 Container - Cake Mix (additional ingredients to make it as defined on container: Oil, Water, Eggs) (https://amzn.to/3zti8tT) Other: 1/2 lb - Chocolate Melt (https://amzn.to/3FoNMMO) 10-12 oz - Black Sprinkles (https://amzn.to/3gUKmXY) 3-4 - Black Licorice Straws  30-50 Individual - Star Sprinkles ( Star Sprinkles at Walmart ) Food Coloring INSTRUCTIONS 1. Following the instructions on the cake mix box, make and bake the cake. Coloring the batter is optional. Allow the cake to cool before mixing with the frosting in the next step.  2. Mix the butter and powdered sugar to make the frosting. Mix in the cake until you can form 1 inch to 1.5 inch balls.  3. Dip lollipop sticks (we used skewers) into chocolate then poke it into the cake ball so that it goes past the middle of the ball, but not poking through the other side. Freeze the cake pops for 1 hour minimum.  4.
Read more

CRISPY FRIED SHRIMP & JALAPENOS WITH ONLY 6 INGREDIENTS - EASY POTLUCK RECIPE (KETO FRIENDLY)

Image
This recipe is simple, customizable, and quick to make. You'll only need 6 ingredients (or three if you exclude seasoning). Here's the recipe and we hope you'll enjoy it as much as we enjoyed filming/eating them! INGREDIENTS 3 lbs - Uncooked Shrimp (we like the ones with the heads attached) 1 whole - Jalapeno (excluding the stem) 4 Cups - Flour 1 Tbsp - Salt 1/2 Tbsp - Black Pepper 1/2 Tbsp - Smoked Paprika 2 Gallon - Frying Oil (OK, 7 ingredients if you count the oil) INSTRUCTIONS 1. Pre-heat the frying oil to medium-high or high heat. 2. Mix the flour, salt, black pepper, and paprika. 3. When the oil is hot enough (skewer or bamboo chopstick will bubble when dipped in the oil), thoroughly coat the shrimp in the flour mixture, shake off excess flour, and gently drop them into the oil. Don’t put too many, just one layer of shrimp will do. Cook the shrimp until the shrimp is thoroughly cooked through but not over cooked. The shrimp will turn red when you cook them, and you
Read more