I Spent the Weekend Cooking in DC… Here’s Everything I Made скачать в хорошем качестве

I Spent the Weekend Cooking in DC… Here’s Everything I Made

I spent the weekend in Washington DC and decided to cook the entire time. From blueberry pancakes and muffins in the morning to a full roast chicken dinner with chicken pot pie and cornbread — this was the ultimate cozy cooking weekend. In this video: • Blueberry pancakes • Blueberry muffins • Roast chicken • Chicken pot pie • Cornbread • A little DC scenery along the way There’s something about cooking in a new city that makes everything feel elevated. Let me know which dish you’d want the full recipe for next. If you enjoyed this video, make sure to like, comment, and subscribe for more cooking weekends and food adventures. Background music 🎶 ​⁠ ​⁠ ​⁠ ​⁠ (coffee time) ​⁠ ​⁠ ‪@shushubobo_official‬ [no copyright music] ​⁠ @amareparty on everything Linktree: linktr.ee/Amaremoments –––––––––––––––––– BLUEBERRY PANCAKES Ingredients: 1 ¼ cups all-purpose flour 1 tbsp sugar 1 ½ tsp baking powder ½ tsp salt 1 cup milk 1 egg 2 tbsp melted butter ½ tsp vanilla ¾ cup blueberries Instructions: 1. In a bowl, mix flour, sugar, baking powder, and salt. 2. In another bowl, whisk milk, egg, melted butter, and vanilla. 3. Gently combine wet and dry ingredients (do not overmix; small lumps are fine). 4. Let batter rest 5–10 minutes. 5. Heat a pan over medium heat. 6. Pour ¼–⅓ cup batter per pancake. 7. Sprinkle blueberries on top. 8. Flip when bubbles form (about 2–3 minutes). Cook another 1–2 minutes. Serve warm with butter and syrup. –––––––––––––––––– BLUEBERRY CRUMBLE MUFFINS (6–8 muffins) Muffin Ingredients: 1 ½ cups flour ½ cup sugar 2 tsp baking powder ½ tsp salt ½ cup melted butter 1 egg ½ cup milk 1 tsp vanilla 1 cup blueberries Crumble Topping: ¼ cup flour 2 tbsp brown sugar 1 tbsp sugar 2 tbsp cold butter Pinch of salt Instructions: 1. Preheat oven to 425°F. 2. Mix flour, sugar, baking powder, and salt. 3. Whisk melted butter and egg together, then add milk and vanilla. 4. Combine wet and dry ingredients gently. 5. Toss blueberries in a little flour and fold in. 6. Fill muffin cups almost to the top. 7. Mix crumble ingredients with fingers until crumbly. Sprinkle generously on top. 8. Bake 5 minutes at 425°F. 9. Reduce heat to 350°F (without opening oven) and bake 12–16 more minutes. Cool 10–15 minutes before serving. –––––––––––––––––– CREAMY CHICKEN POT PIE Ingredients: 2 cups cooked chicken (rotisserie works great) 4 tbsp butter 1 small onion, diced 2 carrots, diced 2 celery stalks, diced 3 tbsp flour 2 cups chicken broth ½ cup heavy cream 1 tsp salt ½ tsp black pepper ½ tsp thyme 1 cup frozen peas 1 refrigerated pie crust (top and bottom) 1 egg (for egg wash) Instructions: 1. Preheat oven to 400°F. 2. Melt butter in a skillet. 3. Sauté onion, carrots, and celery for 5–7 minutes. 4. Stir in flour and cook 1 minute. 5. Slowly whisk in chicken broth. 6. Add cream, salt, pepper, and thyme. Simmer until thickened (about 5 minutes). 7. Stir in chicken and peas. 8. Pour filling into bottom crust. 9. Place top crust over pie, seal edges, and cut slits in top. 10. Brush with beaten egg. 11. Bake 35–45 minutes until golden brown. Let rest 15 minutes before slicing. ––––––––––––––––––