White Chocolate Almond Muffin Recipe of 11-18-2009 Updated 09-05-2018 These white chocolate and almond muffins are the latest muffin recipe I've developed. I really wanted a nice soft almond cake to taste with tea and since I like the combination of almonds and white chocolate a lot, I thought I'd melt everything into a single dessert creating these really delicious muffins!
Put the salted pretzels in a food processor and pulse until fine. In a large bowl, mix together the pretzel crumbs, ¼ cup of the brown sugar, and the melted butter. Press the crust mixture into a 9-inch-round pie plate. Refrigerate for 30 minutes.In a medium-sized bowl, combine the cream cheese, ¼ cup of the brown sugar, and peanut butter, and whip until smooth using a hand mixer.
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The sifted flour is placed in a large bowl. Form a hole in the middle in which we grind the yeast between the fingers, sprinkle the Himalayan salt and add 1 tablespoon of sugar. Pour warm water over the yeast, add the grated lemon peel, mix a little with a spoon and leave to rise for about 15 minutes. Bring the flour lightly by hand from the edge of the bowl to the middle, then mix by hand and incorporate all the flour.
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Ingredients1 3/4 Ounce The Famous Grouse1 Ounce freshly squeezed lemon juice3/4 Ounces Grade B Maple syrup1/2 Ounce CampariDirectionsAdd all ingredients into a shaker. Add ice and shake vigorously. Strain over new ice into a double rocks glass. Garnish with an orange slice. Grade & 39;B& 39; maple syrup is preferred as it’s richer and has a more robust flavor profile.