![]() ![]() ![]() Get recipe Big Brunch Egg Enchiladas Hash with Corn, Chorizo and Eggs Top with crunchy chorizo crumbles, soft avocado bites and slightly salty queso fresco, and you have an anytime full feast in a single platter. These enchiladas are irresistible to eat and irresistible to dress up! Soft scrambled eggs cooked with tender scallions are wrapped in soft corn tortillas, bathed in a savory black bean sauce seasoned with the addicting sweet and spicy chipotle in adobo sauce and the tangy brine of pickled jalapeños. For the thinned (flood) royal icing add an additional teaspoon of water at a time until you reach a good consistency. Note: For stiff icing (used for outlining), use 1 tablespoon less water. In a large mixing bowl with a hand mixer or in a stand mixer with a paddle attachment, beat the confectioners’ sugar, water, peppermint extract, and meringue powder until icing forms peaks (7-10 minutes at low speed with a heavy-duty mixer, 10-12 minutes at high speed with a hand-held mixer). Bake for 8-10 minutes.Ĭool completely before removing cookies from the pan. You might need to add more flour if the dough is too sticky.Ĭut out shapes and place on a parchment-lined baking sheet, making sure the cookies are 1 inch apart. On a lightly floured surface, roll out one portion of dough to 1/4 to 1/2 inch thickness. Place any dough that you are not using in the refrigerator. Once the dough starts to come together, turn it out onto a lightly floured surface and knead until well combined.ĭivide the dough into two disks and wrap each with plastic wrap. With the mixer on low, slowly add the dry ingredients into the wet ingredients. In another bowl, whisk together the flour, cinnamon, ginger, allspice, baking soda, and salt. In a large mixing bowl with a hand mixer or in a stand mixer with a paddle attachment, cream together the butter and sugar until light and fluffy.Īdd the molasses and egg, mixing to combine. ![]()
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