Inspired by the beloved Swedish cake, these cookies are fit for a royal holiday 💖
🎥: @ohcakeswinnie5695

Get Christopher Mercado’s recipe👇

Princess Cookies
Level: Intermediate
Total: 2 hr 15 min (includes chilling and cooling times)
Active: 1 hr
Yield: 24 cookies

Ingredients
Pastry Cream:
1 cup whole milk
1/2 teaspoon vanilla bean paste
1/4 teaspoon kosher salt
1/4 cup granulated sugar
2 tablespoons cornstarch
2 large egg yolks
1 tablespoon unsalted butter

Cookie Crust:
Nonstick baking spray, for the muffin pan
1 1/2 cups all-purpose flour (see Cook’s Note)
3 tablespoons cornstarch
1/4 teaspoon kosher salt
1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature
1/3 cup granulated sugar
Marzipan:
2 cups almond flour
2 cups confectioners’ sugar, plus more for dusting
1 teaspoon almond extract
Green food coloring, for tinting

Assembly:
1/2 cup heavy cream
1/4 cup raspberry jam
24 raspberries (see Cook’s Note)
Pink rose sprinkles, for topping
Get Ingredients
Directions
Special equipment: a 3 1/2-inch round cutter; a 24-cup nonstick mini muffin pan

For the pastry cream: Stir together the milk, vanilla, salt and 2 tablespoons of the granulated sugar in a small saucepan until smooth. Bring to a simmer over medium heat and cook until the sugar dissolves, 1 to 2 minutes.

Meanwhile, whisk together the cornstarch, egg yolks and remaining 2 tablespoons granulated sugar in a small bowl until smooth. While continually whisking, slowly pour in about 1/4 cup of the hot milk mixture, whisking until smooth. Continue whisking and adding 1/4 cup of the milk mixture at a time until all of it is added.

Pour the mixture back into the saucepan and turn the heat to medium. Cook, whisking constantly, until the mixture thickens to the texture of pudding, 2 to 4 minutes. Remove from the heat, then whisk in the butter until melted and the pastry cream is glossy. Transfer the pastry cream to a medium bowl and cover with plastic wrap, pressing the wrap directly onto the surface. Refrigerate until chilled, at least 30 minutes and up to overnight.

For the cookie crust: Preheat the oven to 325 degrees F. Spray a 24-cup nonstick mini muffin pan with nonstick spray and set aside.

Whisk together the all-purpose flour, cornstarch and salt in a small bowl. Beat the butter and granulated sugar in a medium bowl with an electric mixer on medium speed until light and fluffy, 5 to 7 minutes. Slowly add the flour mixture and beat on low until just combined; do not overwork.

Roll the dough into 24 equal balls (about 1 tablespoon each). Transfer the dough to the prepared pan; using the handle of a thick wooden spoon or your fingers, press the dough into each to create a “cup.” Use a fork to prick the bottoms.

Bake until the dough has puffed slightly and starts to turn golden brown at the edges, 22 to 25 minutes. While still warm, push down the center of each “cup” with the handle of a wooden spoon to make a deeper hole to hold the fillings. Let the crusts cool completely in the pan, about 20 minutes.

For the marzipan: Process the almond flour, confectioners’ sugar, almond extract and 1/4 cup water in a food processor until a smooth ball forms, about 2 minutes (it should be the consistency of modeling clay). Add 2 to 3 drops of green food coloring and pulse again until well combined and the mixture is a pastel green. Shape into a ball and wrap tightly in plastic wrap. Set aside.

For the assembly: Whip the cream in a medium bowl with an electric mixer on medium-high speed until stiff peaks form. Whip the chilled pastry cream until smooth, then fold in the whipped cream until just combined.
Scoop about 1/4 teaspoon of the raspberry jam into each cookie cup. Top each with a raspberry, rounded tip facing up. Evenly divide the pastry cream mixture (about 1 heaping tablespoon each) over the raspberry and smooth into a dome on top.

Lightly dust a work surface with confectioners’ sugar and use a rolling pin to roll out the marzipan to a thickness of 1/8 inch. Using a 3 1/2-inch round cutter, punch out 24 circles (scrap marzipan can be kneaded and rerolled as necessary).

Place a small bowl of water next to the cookie cups. Gently drape a circle of marzipan over each filled cookie cup and smooth down around the sides. Lightly wet a finger, dab the top of each marzipan covering with a bit of water and top with a rose sprinkle. Chill the cookies until ready to serve or up to overnight for optimal taste. The cookies can be stored uncovered for up to 2 days.

Cook’s Note
When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.) Use smaller fresh raspberries to ensure they leave room for plenty of the cream mixture.

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Break out the bread and crackers! 🥖 We’re rounding up all of the creamy, savory, undeniably delicious dips Guy has tried on #DDD, from Smoked Fish Dip in the Florida Keys to Spicy Hot Tomato Oil in Syracuse.
#FoodNetwork #GuyFieri #Dip
Watch #DDD, Fridays at 9|8c and #StreamOnHBOMax: https://foodtv.com/StreamOnHBOMaxYT
Subscribe to Food Network ▶ http://foodtv.com/YouTube

Guy Fieri takes a cross-country road trip to visit some of America’s classic “greasy spoon” restaurants — diners, drive-ins and dives — that have been doing it right for decades. Catch a new episode of #DDD every Friday at 9|8c!

Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!

0:00 – Intro
0:05 – Smoked Onion Dip
3:49 – Smoked Fish Dip
7:02 – Spicy Hot Tomato Oil
10:53 – Bacon and Onion Dip

Visit the Spots:
Elk Public House – https://www.instagram.com/elkpublichouse
The Fish House – https://fishhouse.com
Pastabilities – https://www.pastabilities.com
George and the Dragon – https://www.ganddpub.com

Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.

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Top #DDD Dip Videos with Guy Fieri | Diners, Drive-Ins and Dives | Food Network


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Ina Garten’s roast chicken is comfort food done right. You get juicy meat, crispy golden skin and flavorful veggies. It’s simple, reliable, and the kind of classic dinner that always feels special.
#InaGarten #FoodNetwork #BarefootContessa #RoastChicken
Stream on HBO Max for more Barefoot Contessa: https://foodtv.com/StreamOnHBOMaxYT!
Get Ina Garten’s Perfect Roast Chicken recipe ▶ https://foodtv.com/3sVJCbx
Subscribe to Food Network ▶ http://foodtv.com/YouTube

Ina Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.

Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!

Perfect Roast Chicken
RECIPE COURTESY OF INA GARTEN
Level: Intermediate
Total: 2 hr 10 min
Prep: 20 min
Inactive: 20 min
Cook: 1 hr 30 min
Yield: 8 servings

Ingredients

1 (5 to 6 pound) roasting chicken
Kosher salt
Freshly ground black pepper
1 large bunch fresh thyme, plus 20 sprigs
1 lemon, halved
1 head garlic, cut in half crosswise
2 tablespoons (1/4 stick) butter, melted
1 large yellow onion, thickly sliced
4 carrots cut into 2-inch chunks
1 bulb of fennel, tops removed, and cut into wedges
Olive oil

Directions

Preheat the oven to 425 degrees F.

Remove the chicken giblets. Rinse the chicken inside and out.

Remove any excess fat and leftover pin feathers and pat the outside dry. Liberally salt and pepper the inside of the chicken.

Stuff the cavity with the bunch of thyme, both halves of lemon, and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken.

Place the onions, carrots, and fennel in a roasting pan. Toss with salt, pepper, 20 sprigs of thyme, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top.

Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve it with the vegetables.

Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.

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Ina Garten’s Perfect Roast Chicken | Barefoot Contessa | Food Network


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From traditional crispy potato pancakes to fresh variations made with different veggies, Molly Yeh’s top latke recipes show just how versatile this Hanukkah favorite can be.
#MollyYeh #GirlMeetsFarm #FoodNetwork #LatkeRecipes
Stream more #GirlMeetsFarm on HBO Max! #StreamOnHBOMax: https://foodtv.com/StreamOnHBOMaxYT!
Subscribe to Food Network ▶ http://foodtv.com/YouTube

Cookbook author, food blogger and Midwest transplant Molly Yeh embraces her country life and makes dishes inspired by her Jewish and Chinese heritage — with a taste of the Midwest, too.

Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!

0:00 – Intro
0:04 – Pizza Latkes
5:40 – Latkes with Eggs and Greens
10:17 – Brussels Sprout Latkes
13:04 – Latke Sundaes
22:51 – Giant Skillet Latke
26:46 – Potato Latkes with Caramelized Onion Sour Cream
31:06 – End Card

Get the recipes:
Pizza Latkes – https://foodtv.com/43S1hzO
Latkes with Eggs and Greens – https://foodtv.com/3LqTfHR
Brussels Sprout Latkes – https://foodtv.com/3BAMMCu
Latke Sundaes – https://foodtv.com/3uvfd0y
Giant Skillet Latke – https://foodtv.com/3stUeJe
Potato Latkes with Caramelized Onion Sour Cream – https://foodtv.com/40X5cJc

Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
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▶ TWITTER: https://twitter.com/FoodNetwork

Molly Yeh’s Top Latke Recipe Videos | Girl Meets Farm | Food Network


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Ree loves to make sliders for the cowboys when they are working on the ranch! These sliders are made with her favorite meatloaf recipe and topped with her special “meatloaf mayo” which is made by mixing the meatloaf glaze and mayonnaise.
#ReeDrummond #ThePioneerWoman #FoodNetwork #Sliders
Watch #ThePioneerWoman, Saturdays at 10a|9c and stream on HBO Max: https://foodtv.com/StreamOnHBOMaxYT!
Get the recipe ► https://foodtv.com/4pakmWB
Subscribe to Food Network ▶ http://foodtv.com/YouTube

Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond’s life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree’s kitchen.

Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!

Meatloaf Sliders
Recipe courtesy of Ree Drummond
Level: Easy
Total: 1 hr (includes cooling time)
Active: 25 min
Yield: 12 sliders

Ingredients

Meatloaf:
3 slices white bread, well torn
1/2 cup whole milk
2 large eggs, beaten
1 pound 90/10 ground beef
2 cloves garlic, grated
1/2 heaping cup grated Parmesan
1/4 teaspoon seasoned salt
1/2 teaspoon freshly ground black pepper
1/4 cup chopped fresh parsley
Oil or butter, for greasing

Glaze:
1/2 cup ketchup
2 tablespoons light brown sugar
1/2 tablespoon apple cider vinegar
1 teaspoon yellow mustard
2 tablespoons mayonnaise

Sliders:
12 slider buns
6 slices crisp-cooked bacon, halved
12 butter lettuce leaves
6 deli pickles, halved

Directions

Special equipment: 6 mini meatloaf pans; 12 sandwich picks

Preheat the oven to 350 degrees F.

For the meatloaf: Add the bread, milk, eggs, ground beef, garlic, Parmesan, seasoned salt, black pepper and parsley to a large bowl. Mix well to incorporate, then press the mixture into 6 greased mini loaf pans.

For the glaze: In a small bowl mix the ketchup, brown sugar, apple cider vinegar and yellow mustard. Spoon 2 tablespoons into a bowl and top the mini meatloaves with the rest of the glaze. Place the mini meatloaves in the oven and bake for 22 to 28 minutes. Remove and cool for 10 minutes.

Meanwhile, mix the mayonnaise into the reserved glaze to make a slider spread, then gather all the toppings together.

To serve, split the buns and cover both sides with the slider spread. Halve the mini meatloaves horizontally and arrange one piece on the bottom half of each bun. Top the meatloaf with the bacon pieces, lettuce leaves and pickles. Pierce with a sandwich pick to keep together.

Copyright 2025 Television Food Network, G.P. All rights reserved.

Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.

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Ree Drummond’s Meatloaf Sliders | The Pioneer Woman | Food Network


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