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Scandinavian Almond Cake

This sweet traditional Scandinavian food can be served for dessert or with brunch. The aroma of roasted almonds will fill your kitchen with a pleasant aroma.


The taste of almonds in the cake itself, coconut in whipped cream, and fresh strawberries form the perfect marriage. This is a great after-dinner treat, especially during the spring and summer months!

WHAT IS THE SCANDINAVIA ALMOND CAKE?
Scandinavian Almond Cake is an ancient cake that is dense and buttery. Almond extract gives a little taste of almonds. The cake itself is a small and thick dough. This cake really melts in your mouth!

I cannot take credit for this cake recipe. It came from an old church cookbook that my grandmother gave me years ago. There is writing from my grandmother written on the first page and everything.

If you have ever traveled to rural Minnesota, you will see small churches scattered throughout the countryside. And every church has its own church cookbook. In the 'Nationality Dish' section of this special cookbook, there is a recipe for Scandinavian Almond Cake.
I'm not sure what compelled me to try this recipe for the first time - Maybe it's because Braune Pheffernusse Peppernuts sounds too scary and Blood Sausage doesn't sound interesting. Whatever the reason, once I make this cake, I never turn around. This is my cake recipe.

SCANDINAVIA ALMOND CAKE BAKE
This is a simple cake to make and perfect for those of us who don't want to spend hours baking and even longer washing dishes that come with baking.


  • Preheat the oven to 350 degrees.
  • To make a cake, just mix 1 egg, 1 1/4 cup of sugar, 1 1/2 teaspoon. almond extract (real almond extract - not fake goods), and 2/3 cups of milk.
  • Mix all the ingredients together and then add 1 1/4 cup flour and 1/2 tsp. developer powder.
  • After all these ingredients are mixed together, add 1 stick of melted butter and stir together. Add the butter slowly so that it doesn't cook in the mixture. The dough will be quite solid.
  • This cake uses an 11x7 inch baking pan. This is smaller than a typical cake pan.
  • Be sure to spray your baking pan with cooking spray or butter to prevent sticking.
  • Pour the mixture into the pan and bake at 350 degrees for 40-50 minutes. I bake mine for 45 minutes. The edges will be golden brown.
  • After removing it from the oven, make sure to cool it completely to prevent it from breaking.
  • When the cake is cold, cut a few strawberries. After chilling, cut yourself and pour the chilled coconut whipped cream in the fridge and your chopped fruit.
  • You can use all kinds of berries that you like with this recipe!


INGREDIENTS

  • 1/4 c. almond slices
  • 1 1/4 c. sugar
  • 1 large egg
  • c. milk
  • 1 1/2 tsp. almond extract
  • 1 1/4 c. all-purpose flour
  • 1/2 tsp. developer powder
  • 1/4 tsp. salt
  • 1/2 c. butter or margarine
  • Whipped cream
  • Fresh fruit


INSTRUCTIONS

  1. Preheat the oven to 350 degrees F. Spray a 10-inch quiche pan or fluted cake pan with nonstick cooking spray. Sprinkle almonds at the bottom of the pan.
  2. In a medium bowl, with a mixer at medium speed, shake the sugar, eggs, milk, and almond extract until smooth, rub the bowl with a rubber spatula as needed. Mix flour, baking powder, salt, and melted butter until they are combined.
  3. Pour the mixture into the pan that has been prepared. Bake 40 to 50 minutes or until the edges are golden brown and the toothpicks inserted in the center of the cake come out clean. Refrigerate completely in a baking sheet on a wire rack. Cakes can be stored at room temperature, well wrapped, up to 3 days. To serve, place the almond side cake on a serving plate. Serve with whipped cream and fruit, if desired.
This recipe is inspired by the rustic foodie
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the best vanilla cake recipe

If I had to use just one word to describe this vanilla cake it would smell. Yes, it's also moist and rich, with soft, delicate crumbs that sit between chiffon cake and butter. But, what distinguishes this cake is the taste.



If you are looking for vanilla cake recipes for wedding cakes, birthday cakes, shower cakes, birthday cakes, or just because of cakes, which makes everyone who feels it come back to get more, here it is.

This has been my vanilla cake recipe for years because it is very delicious. It's sturdy enough to hold up to whatever patches and garnishes you throw, the layers always rise beautifully, with a nice flat top that makes stacking and decorating the cinch, and - most importantly - in hundreds of times I serve this cake, everyone always LOVED IT. Always. Because, as I said, it is very delicious.

This is what makes this cake so delicious: butter, buttermilk, egg yolks, lots of vanilla extract and a little lemon and nutmeg.

used in this vanilla cake recipe:

  • Wilton Cake Pan, 8-inch by 3-inch
  • Angled Icing Spatula
  • KitchenAid 6-Quart Professional Mixer
  • Meringue Buttercream Italia
  • Sprinkled!


Preparation Time: 30 minutes
Cooking time: 45 minutes
Total Time: 1 hour 15 minutes
Results: 16 large slices

INGREDIENTS

  • 4 whole eggs, separated, at room temperature
  • 3 egg whites, at room temperature
  • 2 1/4 cup sugar, divided
  • ¾ cup of butter, at room temperature
  • ¾ shortening of the cup
  • 1 tbsp pure vanilla extract
  • ½ teaspoon lemon extract (optional)
  • 3 cups of cake flour (To make cake flour, replace 2 tablespoons of flour with cornstarch per cup. So, for this recipe, add all flour to the bowl, discard 6 tablespoons and then add 6 tablespoons of cornflour. Mix well to combine. )
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/4 teaspoon nutmeg (optional)
  • 1 cup buttermilk, full of fat, at room temperature


INSTRUCTIONS

  1. Preheat the oven to 325. Spread and flour three or four 8 or 9 inch round cake pan and underline with parchment paper which is also spread with a little butter or butter.
  2. Separate 4 whole eggs, put 4 yolks in a small bowl and white in a medium-size bowl separate. Add 3 additional egg whites to the other 4 for a total of 7 egg whites. Beat the egg whites until frothy using an electric mixer, beat the egg whites until foamy. (* See notes.) Gently pour 1/4 cup of sugar, shake it when you pour it. Continue beating until the meringue is shiny and a rigid shape is formed when you lift the beaten egg white whisk. Put aside.
  3. Fit the stand mixer with the paddle attachment and buttercream, shorten and remaining 2 cups of sugar until light and fluffy, about 5 minutes. Then boil the mixture to dry the sides of the bowl once or twice. Add vanilla and lemon extracts.
  4. Add 2 egg yolks and beat until added, about 20 seconds. Scrape the sides of the bowl. Add the remaining 2 egg yolks, beat for about 20 seconds, until fully mixed. Scrape the sides of the bowl.
  5. Add flour, baking powder, salt, and nutmeg to a large bowl and mix with a wire whisk just to combine.
  6. Beat at low speed, add flour mixture, alternating with buttermilk, in 3 additions, starting and ending with flour: 1/3 flour, 1/2 buttermilk, 1/3 flour, 1/2 of buttermilk, 1/3 of flour. With each addition, beat at low speed, long enough to be combined. Scrape the sides of the bowl as needed.
  7. With a rubber spatula, gently fold the beaten egg whites into the mixture until they are distributed. You still have to see several egg white lines all over the dough. Don't mix too much.
  8. Divide the mixture evenly between the prepared pans. If baking 3 layers, bake for 40-50 minutes. If baking four layers, bake for 30-35 minutes. When finished, the cake will turn golden brown and pull out from the side of the pan. To check for maturity, stick a toothpick into the center of one layer. Remove the toothpicks and look for signs of raw dough. If only cake crumbs stick to the toothpicks, then the cake is cooked. You can also take a small amount of cake from the center of one of the layers to check for maturity. (You will cover the cake with frosting anyway.)
  9. Let the cake cool on the wire rack for 5 minutes on the pan, then slowly remove the pan to the wire rack to cool completely. If you don't plan to freeze the layers immediately, wrap each one with a plastic wrap. The coating can be stored at room temperature for 1 day, or frozen for up to 2 months.
  10. Frozen with Vanilla Italian Meringue Buttercream, or Classic American Buttercream.


NOTE

  • It's important not to let the beaten egg whites sit for long before folding them into the dough or they will lose their volume. To make sure the time between hitting and folding is as short as possible, get all ingredients measured and prepared before you start making the dough. Alternatively, you can use a hand mixer to whisk the egg whites right before folding them into the mixture.
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Coffee and walnut cake

I always thought that where France is good with cake shops, we in England cannot be beaten when it comes to puddings and cakes; cakes, in particular, are a specialty of British cakes, and with the start of the new Great British Bake Off season this week, I suspect there will be many home bakers making their way into the kitchen, to filter flour and beat some eggs!



We are a nation of cake lovers. . . The family's old favorites are the omnipresent Victorian sandwich, lemon pie, Madeira cake, chocolate and coffee cake, and nut cake, which are my personal favorites. There is something very 'ancient tea room' about beautiful coffee and walnut cookies, it gives a signal to all cake and coffee lovers with its creamy appearance, and it is the mainstay of the afternoon tea table.

I remember a beautiful old tea room in Yorkshire, close to where I used to live - they always have at least four homemade cakes offered, where a grand coffee and walnut cake will sit between fresh orange cakes, chocolate cakes and always farmhouse fruit cake or Dundee cake. Even though I'm always tempted by fresh orange cake, it's always a piece of coffee and walnut cookies that make my way to my table with a pot of tea or a cup of coffee!

Today's recipe for coffee and walnut cookies is based on my mother's recipe that she usually makes for Sunday tea, but I have increased the number to make a large cake that will serve twelve people easily (12 slices). Don't forget to use the best quality instant coffee that you can put in, because it will make a difference in taste.

INGREDIENTS
CAKE

  • 225g unsalted butter, mashed
  • 225 g of caster sugar
  • 4 free-range eggs, large and beaten
  • 1 tablespoon of instant coffee, mixed with 1 tablespoon of boiling water
  • 225g of self-sufficient flour
  • 75g chopped walnuts

BUTTERCREAM SUGAR LAYER

  • 175g of butter, mashed
  • 300g of icing sugar
  • 3 tablespoons of instant coffee granules, mixed with 1 tablespoon of boiling water into a paste
  • 50 g chopped walnuts
  • 12 parts walnuts


INSTRUCTIONS

  1. Preheat the oven to reach 180 C / gas 4. Grease and row sandwich sandwich sandwich 2 x 8 inches (20 cm) with baking paper
  2. Cream butter and sugar together until light and smooth - I use a hand-held shaker for this
  3. Add beaten eggs, little by little, with one tablespoon of flour to stop it from clumping, and shake well between each addition of egg and flour
  4. Add the remaining flour along with coffee and walnuts and stir well
  5. Divide the cake mixture between two sandwich cans and bake for 20-25 minutes, or until it rises well and dark golden brown. Remove from the oven and let it cool for 2 minutes before turning the cake over to the wire rack
  6. While the cake is cold, make coffee buttercream. Beat the butter with the icing sugar until it is pale and fluffy, then add the coffee and chopped walnuts. Stir again and allow to harden in the refrigerator for 15-20 minutes
  7. When the cake is really cold, tuck it in with half of the coffee buttercream. Spread the remaining buttercream on the cake and garnish with walnuts
This recipe is inspired by charlotteslivelykitchen
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Easy Pumpkin Chia Mousse

This quick and easy pumpkin chia mousse is thick, soft, and rather sweet. Loaded with healthy fats and fiber made by this mousse for a satisfying, guilt-free dessert!



I have been a big fan of chia seeds and chia pudding for years and I have made so many recipes for chia pudding over the years, but only recently have I started experimenting with making smooth and soft mixed pudding. I don't know why it takes so long because I really think I like the texture of the chia pudding (aka chia mousse) above the standard chia pudding texture like tapioca.

Not only is pumpkin chia mousse super easy to make, but the final product also offers a creamy pumpkin dessert that will satisfy the sweet taste without guilt because this pumpkin contains lots of nutrients from pumpkin and lots of healthy fat and fiber from chia seeds. Speaking of healthy fats and fiber, this chia mousse is very filling and unlike many sweet foods that make you crave more sugar an hour later, this actually makes you feel satisfied!
I'm pretty sure this mousse won't be once a year around here because I can see myself shaking it every time I crave sweet pumpkin pie.

I think the crushed graham crackers are a great addition because they add a nice crispy texture and make this taste more like a pumpkin pie! I immediately fell in love with mousse, but this was to be expected because I like all the things pumpkin and healthy dessert, so to be sure I gathered three taste testers. They all agreed that the mousse was flavorful, mild and delicious - perfect for dessert after a big meal. They were also surprised to hear that I only needed 5-10 minutes to prepare it. I feel like I should keep it a secret. 😉
The best part about pumpkin chia mousse is that it can be easily adjusted to meet their needs with a special diet! To make gluten-free, the vegan version is enough to remove the graham crackers and use a sprinkling free of milk such as coconut milk whipping cream or yogurt. For sugar-free choices, you can sweeten mousse with stevia.

INGREDIENTS

  • 1 cup of non-milk milk *
  • 3/4 cup 100% pure pumpkin (does not fill pumpkin pie)
  • 1/3 cup of chia seeds
  • 1/4 cup pure maple syrup *
  • 1 teaspoon of vanilla
  • 3/4 teaspoon pumpkin pie spice
  • 1/8 teaspoon of sea salt
  • 2 full graham cracker sheets (I use Annie)
  • Greek shake or yogurt topping, to be served


INSTRUCTIONS

  1. Use a blender or you can also use a high-powered food processor (affiliate link) add milk, pumpkin, chia seeds, maple syrup, vanilla, pumpkin pie spice, and salt. Blend until smooth. Then taste and add more maple syrup or pumpkin pie spice if needed.
  2. Transfer the mousse to a re-sealable container, cover, and chill for 3-4 hours.
  3. Crush the graham crackers. To do this, you can process it in a mini chopper or put it in a plastic bag and roll it with a rolling pin.
  4. Take about 1/2 cup of mousse into a small ramekin. Sprinkle each serving with a sprinkling of graham cracker crumbs and a whipped topping or Greek yogurt if using. Store in the refrigerator until ready to serve.
This recipe is inspired by eating bird food and clean eating magazine

NOTE

  • I use unsweetened vanilla almond milk, but canned coconut milk is also very good for making the extra thick and soft mousse.
  • I use maple syrup to sweeten mousse but you can use your favorite sweetener and if you want a sugar free version you can use stevia.
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Easy Tiramisu

There are traditional ways to make tiramisu and then there is the True Modern Way. The same amazing taste, but half a step.


Some Simple Tiramisu Ingredients.
There are traditional ways to make tiramisu and then there are Modern Proper methods. The same amazing taste, but half a step. We have stepped a little beyond tradition, but the end result is no less delicious than a tiramisu that spends all day. Compare the list of ingredients - You can say that our list is simplified, but in accordance with the spirit of the original recipe:

Traditional tiramisu ingredients:

  • Egg yolk
  • Sugar
  • Milk
  • Mascarpone cheese
  • Espresso or super strong coffee
  • Italian Ladyfingers (savoiardi)
  • Cocoa powder
  • Liquor, like brandy or cognac

Tiramisu TMP Material:
Our tiramisu shortcut recipes keep it nice and simple:


  • Thick cream
  • Mascarpone cheese
  • Strong coffee
  • Ladyfingers
  • Cocoa powder
  • Maple, cinnamon, and vanilla


Confused How to Make Tiramisu?
We mixed this recipe a little and made a number of shortcuts, but there is one thing that cannot be ignored. The key to this recipe - and more! —Tiramisu is good coffee. Strong coffee. We recently used OXO's Pour-Over Coffee Maker with Water Tanks for all our small batches and we can't say enough about it. The water tank has a small hole pattern that automatically distributes hot water evenly, mimicking how you would do traditional pouring of coffee drops. This amazing coffee maker makes it easy to make super-strong coffee because it has all the sizes you need writing there on the machine. That means you get the perfect cup, every time.

After you brew a cup of strong coffee that is very important and ready to use, this tiramisu is quite simple. Here's how to make tiramisu:

  • Shake the heavy whipped cream until the top is stiff.
  • Mix mascarpone, maple, cinnamon, and vanilla.
  • Dip the store-bought finger cakes in coffee and lay them - side by side - on a plate.
  • Apply half the beaten cream mixture to the coffee-soaked cake. Repeat.
  • Refrigerate at least 4 hours, or overnight.
  • Dust with cocoa powder and cinnamon until finished. Then serve!


Where are all my Tiramisu fans?
This cream dessert must be one of the best out there. The contrast in texture and taste is second to none, but maybe I'm biased because I like almost everything Italian. So much so that I may or may not claim to be a little Italian myself now and then (although I don't have evidence to support that claim).

Whatever it is, Italian food or not, there is no reason that the most famous dessert in Italy is truly delicious.

How do you make original Tiramisu?
Authentic Tiramisu requires liquor and beaten eggs, but we have decided to ignore technical matters and use thick cream with mascarpone folded into it. This heavenly mixture is layered between toes soaked in coffee, and as a result, all the satisfaction of tiramisu becomes half the time and with half the chaos. I know, I know, this is brilliant.

The most challenging part about this recipe is to resist the urge to get into the plate with a fork when it is cold in the refrigerator overnight. However, your patience will be appreciated, once you enjoy the first soft bite that is perfectly layered. What you need to make this moment truly perfect is a delicious cup of coffee to enjoy with the tiramisu, and I have a feeling that OXO Pour-Over Coffee Maker can help with that too.


INGREDIENTS

  • 1 glass Heavy whip cream
  • 1 glass Mascarpone, soft
  • 1/4 cup Pure maple syrup
  • 1 1/2 tsp Cinnamon, divided
  • 1 teaspoon Vanilla
  • 2 cups Very strong coffee made in pour oxo on top of the coffee maker
  • 1 Lady's finger pack
  • 2 tbsp Cocoa powder


INSTRUCTIONS

  1. In a standing mixer, with an electric mixer hand or by hand, shake heavy whipped cream to form a rigid peak. Put aside.
  2. Mix mascarpone, maple, 1 teaspoon cinnamon, and vanilla until mixed. Add whipped cream and shake again until smooth.
  3. Dip each woman's finger in coffee. Don't soak cookies or they will get too wet. Cover a 9 × 9 square pan with a layer of women's fingers.
  4. Spread half of the whip cream mixture on the cake. Repeat dipping the coffee with the remaining female fingers to form another layer. Fill again with the remaining cream and chill for at least 4 hours or overnight.
  5. Clean with cocoa powder and ½ teaspoon of cinnamon before serving.
This recipe is inspired by the modern proper
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buttery raspberry crumble bars.

Raspberry Crumble Bars Buttery !! Geez, SO GOOD. Fresh raspberries, jam, and sweet peaches are sandwiched between two layers of butter, crushed cinnamon oats. These bars are simple, easy and absolutely the BEST, delicious breakfast or afternoon treats!



Tuesday is made better with something sweet, isn't it?

Funny, sometimes all I want to do is a tasty recipe, but sometimes my sweet tooth kicks my teeth high, and what I really want to do is bake. Now what I want to do is bake. I have thought about why this happened and I came to the conclusion that my desire to bake happened for several reasons.

The first reason, I'm stressed. I will explain in detail, but I am afraid I will stress you out, and that is not what I want to do (nothing serious). When I'm stressed, baking is a stress reliever I take (and a good rise in the morning). Like many people out there, something about baking is soothing and relaxing, especially on rainy days when storm clouds make me feel gloomier than usual.

The second reason, it's summer, and the right time to bake with berries, stones, and even vegetables. I am really obsessed at this point with summer products. Summer and autumn are my favorite harvest seasons of the year.

The third reason, my favorite food to be photographed is food with color and food that I can play creatively to make it look beautiful. Usually, this tends to be a kind of grilled food, because it can be stacked, arranged, and paired with flowers (another mood booster) much easier than saying, a plate of chicken. I always have fun with photos of my sweet recipes, so on bad days, I only develop sweet recipes in the hope that they will reverse the day. More often than not, it really works!

In essence, I am in the baking phase and I roll it.

I spent the whole day last Sunday getting rid of my anxious thoughts and making all kinds of new sweet recipes. One of my favorite recipes that I have developed in the last few weeks is this bar.

Geez, this bar ...

They are SO GOOD.

Extra butter, soft, sweet, sticky, filled with raspberries and a little vanilla and cinnamon. Honestly? This is the fruit bar that you need to make this summer. Addictive good, like melting in your mouth is good.

And very beautiful, which I like.

Some details for you.

This stem base is made with a few simple ingredients: wheat, flour, brown sugar, butter, and a pinch of cinnamon. This is very much like a shortcake at the bottom, but more like a cinnamon streusel on top. The basic crust is baked before adding the filling and then the remaining batter is sprinkled over the raspberries for additional crumbs.

Crust/crust is butter, sweet, fresh, and a little cinnamon.

For the filling, I use fresh raspberries and raspberry jam. Why both of them? Well, fresh raspberries give you a taste with every bite, but jam makes the bar extra gooey, sticky, and well-jammy. I LOVE combos and the secret to making this bar the BEST.

Ok, fine then and add the sweet summer peaches. Yes, there are even small peach actions taking place in these bars. I don't want to be too strong for raspberries, so I only use one, but I love the raspberry combos and peaches and find them to be a delicious addition to this bar.
The contents of the raspberry are scooped up on a crust that has been roasted and then covered with the remaining crumbs. Bake, then about thirty minutes later you will have a kitchen that smells good, and a bar that looks better.

This is great as a sweet breakfast, an afternoon snack, or after-dinner dessert. Eating them warm from the pan is technically not what you should be doing ... but um, you have to do it.

Bars need to be cooled before you can cut them, but they are really delicious out of the oven eaten with a fork. I will let you make a call about how to eat it, but you guys know me, I'm all about warm, coming out of the pan.

If you make this raspberry crumby bar, make sure to leave a comment! I love hearing from you and always do my best to respond to all of you. Oh, and of course, if you make this recipe, don't forget to also tag me on Instagram so I can see it! Looking around at the recipe photos that you all made is my favorite!

INGREDIENTS
RUINED

  • 2 cups old fashioned oats
  • 1 1/2 cups flour
  • 1 cup of brown sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon of cinnamon
  • 2 sticks (1 cup) cold salted butter, diced

FILLING RASPBERRY

  • 2 1/2 cups fresh raspberries
  • 2-4 tablespoons of brown sugar
  • 2 tablespoons of all-purpose flour
  • 2 teaspoons of vanilla extract
  • 2 teaspoons of lemon zest
  • 1/2 cup raspberry jam
  • 1 peach ripe but hard, thinly sliced


INSTRUCTIONS

  1. Preheat the oven to 350 degrees F. Cover a 9x13 inch pan with baking paper.
  2. 2. In a food processor bowl, recover with oat, flour, brown sugar, baking powder, and cinnamon, until most of the oats are crushed. Add the cold butter pulse until the mixture is formed. If the mixture looks dry, add 1 tablespoon of water.
  3. Press 1/3 of the mixture into the bottom of the pan. Transfer to the oven and bake for 10 minutes or until golden.
  4. Meanwhile, do the filling. In a medium bowl, stir the raspberries with sugar, flour, vanilla, and lemon zest. Spoon the layers evenly over the baked skin. A dollop of raspberry jam evenly spread over the fruit. Add peach slices in one layer. Sprinkle the remaining crushed dough over the berries. Return to the oven and bake for 30-40 minutes or until golden brown crumbs and berries explode.
  5. Allow cooling completely before cutting into bars. Store stored in a closed container for up to 1 week.
This recipe is inspired by half baked harvest
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VEGAN GINGERBREAD CAKE

This delicious vegan gingerbread cake is moist, smooth, chewy, soft, and flavorful. The recipe is 100% vegetable, gluten-free, sugar-free, and even oil-free!



I hope you are as excited about the holiday season as I am. This gingerbread recipe is my little gift for you because I know it will sweeten your vacation! 🙂

What do I like most about it? Aside from the texture (which is really OUTSTANDING for oil-free cakes), I like the classic ginger flavor, which is ginger, cinnamon, nutmeg, allspice, clove, and molasses. I made my own ginger seasoning mixture and you will find further recipes below!


HEALTHY GINGER CAKE
As you know, I like to make recipes that are not only vegan (milk-free, egg-free), but also allergic friendly. Because of that, almost all of my recipes are also gluten-free and sugar-free.

Many of my recipes are also oil-free and made from whole-plant ingredients. It is often a challenge to make great recipes with so many restrictions and that requires a lot of testing of recipes, but it is worth it!

Apple sauce and molasses add a lot of moisture without making the cake spice be too dense or heavy. Wheat flour and rice flour have the perfect ratio for crumbs and beautiful texture.

I couldn't be happier with the results of this gingerbread, given the fact that it's oil-free, vegan, and gluten-free.

INGREDIENTS
Pastry Material:

  • 1 cup rice flour (I use white)
  • 1 cup gluten-free oat flour if needed (* see note)
  • 4 teaspoons gingerbread spice (* see note)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/3 teaspoon salt

Wet cake ingredients:

  • 3/4 cup of applesauce
  • 1/2 cup canned coconut milk (* see note)
  • 1/3 cup maple syrup or other liquid sweeteners
  • 1/4 cup dark molasses (* see note)

Frosting (optional):

  • 3/4 cup of almond milk or other vegetable milk
  • 2 tablespoons of cornflour (* see note)
  • 5 1/2 tablespoons sand sweetener (* see note)
  • 3/4 teaspoon vanilla extract
  • 3/4 cup + 1 1/2 tablespoons cashews (soaked)


INSTRUCTIONS

  1. I highly recommend that you use a kitchen scale for this recipe. You can easily switch between US measurements and metrics below the ingredient list.

cake

  1. Soak cashews in boiling water for about 30 minutes or until very soft, then drain the water.
  2. Meanwhile, preheat the oven to 350 degrees Fahrenheit (about 177 degrees Celsius) and align the 6x9 inch (roughly 15 x 23 cm) baking sheet with baking paper (with overhangs on all sides for easy removal)
  3. Add all the dry ingredients into a large bowl and stir by shaking (see photo step by step above in a blog post).
  4. Now add all the wet ingredients and stir again by mixing until just combined. Don't over mix.
  5. Bake in the oven for 35 minutes or until the toothpicks come out clean (maybe crushed but not wet). Always put a toothpick in the middle of the cake. For baking time, it can take several minutes, it depends on your oven and the size of the pan.
  6. Let the cake cool completely. You can skip the frosting process and just clean the cake with icing sugar (or Erythritol powder).

Frosting (optional)

  1. To make a pudding, just add all the frosting ingredients (except cashews) to the pan. Shake vigorously until there are no clumps. After the mixture is completely smooth, turn on the heat and bring to a boil. Let it boil for 1-2 minutes (the pudding will become thick), then turn off the heat.
  2. Add the softened pudding and cashews to the blender or food processor and stir until high until the cream is completely smooth. If you don't have a high-speed blender, it will take longer. I used THIS food processor to get the job done. It takes around 3-4 minutes.
  3. Pour the cream onto a cool cake and spread it evenly. Then put the pan in the freezer for about 1 1/2 to 2 hours to set or in the refrigerator overnight. I prefer the freezer method because I can eat cake faster. 😀
  4. Store leftovers that are covered in the refrigerator for up to 5 days or frozen for up to 3 months. Enjoy!
This recipe is inspired by elavegan
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VEGAN LUNCH BOWL WITH HOISIN SAUCE

Take a look at my new easy recipe: Vegan Lunch Bowl with Hoisin Sauce. Grilled vegetables, cooked quinoa, and a delicious sauce to make it spicy.



Here is another update on my step: everything works now (hot water, yeah!) And my stuff is unloaded. Well, most of it goes into storage, but still, it's not the least that has to be put in cupboards and cupboards.

Everything's fine now. I even managed to find out how this microwave-oven combination installed in the kitchen worked so that I would be able to make recipes that needed baking or baking.
Recipes like this Vegan Lunch Bowl! Wow! Wow!

As I was sitting in my living room with an open French balcony, I finally realized how the change had happened because of this change: it was very peaceful here.

Previously, I lived in the center of the old city at a very busy intersection. It was basically noisy all day long. In the morning you will wake up loudly from the first bus - with the window closed. Here, I can leave my window open and be greeted in the morning by cheering birds.

What is the difference! It hasn't been long, but I already feel that it has an impact on me. I can sleep better, and generally feel more relaxed.

What I feel missing to finish this amazing day is good food. And this is where my Satisfaction Bowl went onstage.

I have piled up the fridge with fresh vegetables during the morning shopping tour and plan to make full use of what I bring home. I love bowls because you can get all the satisfying food at once, take a bowl and sit on the dining couch while feeling comfortable and observing the trees outside. Very good!

What goes into the Vegan Lunch Bowl is cooked quinoa, chopped tomatoes, mashed avocados, and sauteed mushrooms and onions. And - thanks for finding out how a microwave oven works - roasted brussels sprouts. All of that is easy to do.



INGREDIENTS
For Hoisin Lee sauce (adapted from GOOP)

  • 1/4 cup miso
  • 1/4 maple
  • 1 tablespoon of brown rice vinegar
  • 1 teaspoon hot sauce
  • 1 teaspoon canola or sunflower oil
  • 1 small clove of garlic

For bowls:

  • 1 cup of quinoa
  • 1 handful of dried tomatoes
  • 1 avocado mashed
  • 1 Tbs of lemon juice
  • cilantro, chopped
  • 1 large cherry tomato
  • 7 ounces (200 g) of mushrooms
  • 1 onion
  • 1 large handful of Brussels sprouts
  • olive oil
  • salt and pepper, to taste


INSTRUCTIONS

  1. Mix all ingredients in a small saucepan and bring to a boil.
  2. Let it boil for 4-5 minutes, then set aside to cool.

For bowls:

  1. Preheat the oven to 390 ° F (200 ° C) and prepare a baking sheet with baking paper.
  2. Cook quinoa according to the manufacturer's instructions.
  3. Prepare Brussel sprouts and place them on a baking sheet with a little olive oil and season with salt and pepper. Bake in the oven for about 15 minutes.
  4. Clean and cut mushrooms, onions, and tomatoes. Heat a little oil in a large skillet and saute mushrooms and onions for about 10 minutes. Season with salt and pepper.
  5. In a small bowl, mash roughly the avocado with lemon juice and chopped coriander leaves.
  6. Next, arrange everything in a bowl and sprinkle with the hoisin sauce.
This recipe is inspired by contentedness cooking

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indian frankie recipe

The Frankie Flavorful Recipe (Indian Burrito!) With mashed potato curry, chickpeas, cauliflower, spinach, pickled onions, and Cilantro Chutney Mint! Vegan and gluten-free are adaptable.



Introducing Frankies! Street food with Indian flavor, also known as Mumbai Burrito, Bombay Burrito or Sandwich version - vegetarian, filled with mashed potatoes, Indian cauliflower and roasted beans, fresh spinach, Cilantro Mint Chutney and pickled onions, all wrapped in a tortilla warmer.

Healthy and full of taste! Traditionally this will be wrapped in freshly made bread with a very thin layer of eggs, but we simplify things here a little. 😉

In our catering business, we often serve Frankies as mini tacos. Flavorful little Indian tacos, always a big hit. If it is wheat-free or gluten-free, you can easily turn it all into a "bowl", with curry mashed potatoes (or basmati rice) as a flavorful seasoning.

If you have a meat-eater in your home, don't hesitate to add chicken, which can be grilled next to the cauliflower.



INGREDIENTS
Mashed Potatoes

  • 16 ounces of baby potatoes - cut four
  • 1 tablespoon of ghee, olive oil or coconut oil, more to taste
  • ¾ teaspoon of halal salt
  • 2–3 teaspoons of yellow curry powder (see note)
  • 1 teaspoon of onion grains or garlic powder (You can also add sauteed onions and garlic to the potatoes for more flavor)


Fill:

  • 1 head of cauliflower - cut into small buds
  • 1 can of beans, rinsed and dried well
  • 1-2 tablespoons of olive oil
  • 1 ½ teaspoon of halal salt
  • 1 tablespoon of coriander
  • 1 spoon of cumin
  • generous pinch chili flakes
  • 1 teaspoon of whole fennel seeds (optional, or use cumin seeds or coriander seeds)
  • 1 teaspoon of whole coriander seeds (optional)


4 x extra large, whole-wheat tortillas - or don't hesitate to use GF or tortilla wrappers, or GF bowls using extra mashed potatoes and spinach and the base.
2 handfuls of baby spinach
A few tablespoons of the Cilantro Chutney Mint
A few tablespoons of Quick Pickled Onions

INSTRUCTIONS

  1. Preheat the oven to 425F
  2. Cut the potatoes and place in a medium pot, cover with water and boil until very tender, about 15-20 minutes. At the same time ...
  3. Cut the cauliflower into small buds and place it on a parchment-lined paper baking pan (on one side). Add dried beans to the other side. Drizzle both with olive oil. Sprinkle the cauliflower and beans with spices and salt, stir until smooth. Place it in the oven and bake for 20-25 minutes (tossed halfway) or until the cauliflower is soft.
  4. While the vegetables are roasting, make quick pickled shallots and mix the flavorful Cilantro Mint Chutney, and place them both in the jar (Of course, you can make it in front). Each of them takes about 5 minutes. Please don't leave chutney - it's a must !!!
  5. After the potatoes are very tender, drain but save about 1 cup of hot water. Place the potatoes back in the pan and mash with hot water (start with ¼-½ cup) salt, spices and ghee (or oil) and mash the potatoes until they are evenly mixed. You want the mash to be quite loose and spread, so add more hot water if necessary. Scrape the sides. Stir well. Rasa. You want it to be flavorful and a little salty because the tortilla will mute the flavor. Feel free to add as much ghee or oil as you like for extra wealth. Cover and keep warm.
  6. When the roasted vegetables are finished, gather. Heat tortillas in the oven, on a gas fire, or on a grill. Spread it cheaply with potato curry, then add the beans, cauliflower making sure to get some whole seasoning that will fall to the bottom of the pan. Add a handful of spinach leaves, a few teaspoons of coriander and some pickled onions and roll it like a burrito. Keep warm in the oven until ready to serve, or serve immediately! You can also cool and reheat to eat while traveling.
  7. Enjoy!
This recipe is inspired by feasting at home
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New York Style Cheesecake

With this recipe, creamy, beautiful, crack-free New York style cheese cookies can really be done, even for beginners!




New York-style cheesecake is my husband Michael's favorite dessert. In fact, the first time I met my future mother-in-law almost 20 years ago, she told me that the path to Michael's heart was through her stomach and that every time she wanted him to do anything as a child, he bribed her with a piece of cheesecake. She may be a traditional woman, but I got a loud and clear message: learn to make delicious cheesecakes!

To be honest, taking a New York cheesecake can be a little scary. Even though the ingredients are simple, you should worry about the water immersion leaking into the cake, cracking the surface, and cooking too much. But after making a few cheesecakes over the years (for birthdays and such, not bribery!), I found that with the right recipe and a few pointers, a cream-free, crack-free New York-style cheesecake can really be done, even for beginners.

WHAT YOU NEED TO MAKE A NEW YORK STYLE CHEESECAKE



Before we get to the recipe, you will need a nine or ten-inch pan-shaped pan and 18-inch heavy-duty aluminum foil. The springform pan features sides that can be removed from the base, so you can release the cheesecake easily without having to flip the entire pan (this will be a disaster with the cheesecake!).

Springform pans, however, are famous for leaking. Because cheesecake is made in a water bath, foil paper prevents water from seeping when baking. Please do not try to use standard 12-inch aluminum foil - you cannot have foil on the bottom or sides of the pan. I can tell you from experience that no matter how well (or how many times) you wrap the pan if a layer is exposed to water, water will find its way in.
Servings: 8 to 10
Preparation Time: 30 Minutes
Cooking time: 1 hour 55 minutes
Total Time: 2 Hours 25 Minutes, plus at least 8 hours to cool

INGREDIENTS
FOR LEVELS

  • 1-1 / 2 cup graham cracker crumbs, from 12 whole crackers
  • 5 tablespoons of unsalted butter, thaw
  • 2 tablespoons of sugar
  • 1/8 teaspoon salt

TO FILL

  • 32-ounce cream cheese (four 8-ounce blocks), at room temperature
  • 2 cups of sugar
  • 3 tablespoons of all-purpose flour
  • 4 teaspoons of vanilla extract
  • 1 teaspoon of lemon zest, from 1 lemon
  • 2 teaspoons of fresh lemon juice, from 1 lemon
  • 1/4 teaspoon salt
  • 6 large eggs
  • 1/2 cup sour cream
  • Special equipment: 9 or 10-inch springform pans; 18-inch heavy-duty aluminum foil
  • Berry sauce, to be served (optional)



INSTRUCTIONS
FOR LEVELS

  1. Preheat the oven to 375 ° F and set the oven rack in the bottom center position. Wrap a 9 or 10-inch springform skillet with a large heavy-duty aluminum sheet, covering the bottom and extending to the top so there are no layers on the bottom or sides of the pan. Repeat with another sheet of paper for insurance. Spray the inside of the pan using non-stick spray.
  2. Making the crust: In a medium bowl, mix the graham crackers, melted butter, sugar, and salt. Stir until evenly mixed. Press the crumbs into the flat layer on the bottom of the prepared pan. Bake the crust for 10 minutes, until it's ready. Then lift the pan from the oven then set aside.
  3. Reduce the temperature of the oven to 325 ° F. Adjust the water to a boil.
  4. Make the dough: In an electric mixer bowl equipped with a paddle or shaker, shake the cream cheese, sugar, and flour together at medium speed until fairly smooth, about 1 minute. Rub the bottom and sides of the bowl to make sure the mixture is evenly distributed. Add vanilla, lemon zest, lemon juice, and salt; shake at low speed until just combined. Add eggs, one at a time, mix at low speed until mixed, drag the bowl as needed. Mix in sour cream. Make sure the dough is uniform but don't mix too much.
  5. Then check and make sure your oven has cooled to 325 ° F, set the cheesecake pan in a large roasting pan. Then pour the mixture over the crust. Pour boiling water into a large roasting pan about 1 inch above the side of the pan. Bake until the cake is only set, 1 hour and 30 minutes to 1 hour and 45 minutes (the cake should not look liquid at all but will waver slightly when the pan is pushed; it will continue cooking when it is cold). Remove the grill pan carefully from the oven and place it on a wire rack. Chill the cheesecake in a water bath until the water is warm, about 45 minutes. Remove the springform pan from the water bath and discard the tinfoil. If necessary, run a thin-bladed knife around the edge of the cake to make sure it doesn't stick on the side (which can cause cracking when it's cold), cover with plastic wrap and then transfer it to the refrigerator for at least 8 hours or overnight to cool.


To serve:
  1. Remove the side of the spring plate. Serve the cheesecake directly under the pan; or, to move it to a serving plate, run a long, thin spatula between the crust and the bottom of the pan, and then use two large spatulas to carefully move the cheesecake to the serving plate. Slice with a sharp knife, clean the knife between the slices. Serve with berry sauce, if desired.
  2. Make-Ahead: Cheesecakes can be made and stored in a springform pan in the refrigerator, tightly closed with plastic wrap, up to two days in advance.
This recipe is inspired by once upon a chef

Freezer-friendly Instructions: Cheesecake can be frozen for up to 3 months. To freeze, place the cake in the freezer for a moment, open, to tighten it. Then wrap it twice tightly with aluminum foil or plastic wrap, or place it in a heavy-duty freezer bag. Melt it in the fridge the night before you plan to eat it.
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Chocolate Cheesecake (No Bake)

Rich and creamy, this Chocolate No-Bake Cheesecake is the perfect dessert on weekdays or holidays! Simple and delicious.



There are some desserts that always taste very good in my house ... Krispie rice and cheesecake!
When it comes to cheesecake, I'm not a stranger to creating this amazing treat! I have a little of everything on the blog here ... including delicious Chocolate Cheesecake.

However, sometimes I want to NOT use my oven. And even though this No-Bake Cheesecake is amazing, a chocolate version must be made!

Why this Chocolate cheesecake recipe is the best:

  • No oven needed
  • Soft chocolate flavor
  • Easy preparation!
  • Can be filled with all your favorite sweets

You will love the taste of chocolate in today's cheesecake. The combination of melted chocolate with cocoa powder gives chocolate rich and smooth taste and texture!

How to Make Chocolate Cheesecake Without Grilling
Unlike traditional cheesecake without roasting, this recipe does not use JELL-O or sweetened condensed milk. I cheat and use Cool Whip as a field/

STEP 1. Make a crust.
In the food processor, add Oreo biscuits until crumbs. This is a thick layer of skin, so keeping the cream content helps to bind up the crumbs and create the perfect texture.
Add melted butter to the crumbs and press on a 9-inch springform pan. Be sure to squeeze some of the crumbs to the sides of the pan.
Freeze the crust until the filling is ready.

STEP 2. Filling Cheesecake.
Melt the chunks of semi-sweet chocolate in a microwave-safe bowl for 1 minute. Mix until even (if necessary, heat 15-30 additional seconds). Put aside.
In a mixing bowl, shake the soft cream cheese with sugar, vanilla extract, and cocoa powder until it is completely mixed (rub the sides of the bowl as needed).
Add melted chocolate and stir until smooth. Fold in a Cool Whip.
Pour the contents of the cheesecake into the cake crust that has been prepared.
Chill the cheesecake for 4 hours, or overnight.

STEP 3. For toppings.
Either make homemade whipped cream or use Cool Whip to spin it over the cheesecake. You can place it on top of the cheesecake before cooling it, or just before serving.
For topping whipped cream, whisk the heavy cold whipped cream with high sugar at high speed to form a stiff peak (about 3 minutes).
Pipe over the cheesecake or spread it evenly and sprinkle with chocolate chips.

STEP 4. Serve.
Before removing the springform pan, slide the butter knife around the edge of the pan first. Slide the pan and slice and serve. ENJOY.

What should be put on top of the cheesecake

  • Whipped cream
  • Fresh berries
  • caramel sauce
  • Chocolate chip
  • Crushed Candy Canes


How to save Chocolate No-Bake Cheesecake
I like this cheesecake can be made first. It makes it perfect for holidays and parties
Store this cheesecake in the refrigerator for up to 5 days.
You can also freeze this cheesecake. After chilling for 4 hours, wrap in plastic wrap, then in foil for up to 60 days. Melt in the refrigerator overnight before serving.

Tips for the Perfect Chocolate Cake
Replace Oreo with another cookie you want. Nutter Butters, Grasshoppers, and Graham Crackers are all delicious choices.
Make sure your cream cheese has softened. This helps cream cheese blend with sugar and chocolate.
Plan ahead to cool the cheesecake for at least 4 hours.
You can also make this cheesecake in a 9-inch square pan.

INGREDIENTS
For the edges

  • 30 Oreo Cookies (about 2 3/4 cups)
  • 5 tablespoons of unsalted butter, thaw

To fill

  • 1 cup of semi-sweet chocolate chips
  • 24-ounce cream cheese (3 packages), soft
  • 1/2 cup sugar
  • 1/4 cup unsweetened cocoa powder
  • 1 teaspoon vanilla extract
  • 8 ounces of Cool Whip, thawed

For toppings

  • 1 cup of heavy whipped cream
  • 3 tablespoons of refined sugar
  • 2 Tbsp semi-sweet chocolate chips


INSTRUCTIONS
STEP 1. Make a crust.

  1. In the food processor, add Oreo biscuits until crumbs.
  2. Add melted butter to the crumbs and press on a 9-inch springform pan. Be sure to squeeze some of the crumbs to the sides of the pan.
  3. Freeze the crust until the filling is ready.

STEP 2. Filling Cheesecake.

  1. Melt the chunks of semi-sweet chocolate in a microwave-safe bowl for 1 minute. Mix until even (if necessary, heat 15-30 additional seconds). Put aside.
  2. In a mixing bowl, shake the soft cream cheese with sugar, vanilla extract, and cocoa powder until it is completely mixed (rub the sides of the bowl as needed).
  3. Add melted chocolate and stir until smooth. Fold in a Cool Whip.
  4. Pour the contents of the cheesecake into the cake crust that has been prepared.
  5. Chill the cheesecake for 4 hours, or overnight.

STEP 3. Topping.

  1. For a whipped cream topping, whisk the cold heavy whipped cream with refined sugar at high speed until it forms rigid (about 3 minutes).
  2. Pipe over the cheesecake or spread it evenly and sprinkle with chocolate chips.

STEP 4. Serve.

  1. Before removing the springform pan, slide the butter knife around the edge of the pan first.
  2. Slide the pan and slice and serve. ENJOY.
This recipe is inspired by sugary sweets
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Pick & mix chocolate and sweet cake recipe

Chocolate picks & mixes are bright and cheerful and these sweet cakes are sprinkled with Smarties, Maltesers and mini marshmallows - and they not only look spectacular but are also super easy to make.



This cake & chocolate mix and sweet cake is our main favorite. With a chocolate whip, this cake can also be changed to display your little one's favorite sweets, whether it's Dolly Mixtures, Revels, Minstrels, or Haribo.

However you decide to make it, this Willy Wonka style chocolate cake recipe serves 8, and it takes 1 hour 10 minutes to prepare and make a cake. Wrapped in brown fingers and topped with candy, it doesn't get much naughty than this!

INGREDIENTS

  • 125g of butter at room temperature
  • 175 g of gold caster sugar
  • 175g dark muscovado
  • 2 eggs, beat
  • 225g of self-sufficient flour
  • 60g of cocoa
  • Icartsp bicarbonate of soda
  • 300ml buttermilk

Decorate:

  • 200g chocolate spread
  • 28g packet and 138g chocolate milk package
  • Candy choices - we use; white chocolate buttons, mini package Smarties, mini marshmallows, Malteser, doll mixes and Love Hearts.
  • You Will Also Need:
  • 20cm round tin, smeared and coated


INSTRUCTIONS

  1. Preheat the oven to 180 ° C. Put butter, golden caster sugar, and muscovado in a bowl and cream together with an electric mixer until they are pale and fluffy. Add eggs, one at a time, stirring evenly between each addition.
  2. Strain the flour, chocolate, and bicarbonate of soda into the mixture, then pour into buttermilk. Stir together to make a smooth mixture.
  3. Spoon the cake mixture into the prepared tin. Bake for 45 minutes, until it rises, tightens and shrinks from the sides of the can. Push the cocktail bar into the center of the cake; if it comes out clean, the cake is ready. Cook a little longer, if necessary. Chill in a can.
  4. Change the cake to the cake holder. Cover the sides and top with a brown spread, using a palette knife.
  5. Press the brown finger around the side of the cake. Arrange 6 chocolate fingers on the cake to divide it into pieces. Stack different candies into each section.
This recipe is inspired by good to know
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Best Cheesecake Recipe

This soft and creamy cheesecake recipe is very sweet with a light and soft texture, all wrapped in a crispy Graham cracker and pecan roasted skin. Getting perfect without making a cake is easier than you think and the end result is so beautiful that you almost don't need any toppings!



I love cheesecake but not the solid bricks that you find in some restaurants, for me, cheesecake must have a soft texture and a sweet and sharp balance. The crust must have a nice crispness and flavor so I add roasted pecans to the mix and it makes all the difference! Cracked cheesecake is still delicious, but I have all the baking tips below for all of you who want a beautiful, flawless surface.

FREQUENTLY ASKED QUESTIONS

HOW DO YOU AVOID CRACK IN CHEESECAKE?
Whoever makes cheesecake might have problems with surface cracks like bakes. This happens because the cake cooks faster at the edges, while the middle is still liquid. AKA midsection does not rise with the edge of the cake, and thus cracks develop.

Next, bake at low temperatures for a longer time. This can warm the filling and cause uneven expansion and cracking.

Let the oven CLOSE! Don't open it to check things and when the time is up turn off the oven and leave it closed for about an hour or so. You want the cake to cool too gradually and the additional oven time allows the center to bake a little longer at lower temperatures. However, I must admit that cracked cheesecake doesn't taste so bad!

Bake your cake in a water bath, or Bain-Marie helps reduce this problem and works like a giant cake strip (if you don't use a cake strip that you need to start, you can buy it or make it yourself). Steam from water also helps prevent the top from drying out too quickly.

WHAT ARE YOU DOING THE GIANT OF YOUR FINANCE?
Eat it! it still tastes good and is very easy to cover with extra dollops of whipped cream or candied pecans!

You can also make a traditional sour cream topping by shaking 1 cup of sour cream, ¼ cup of sugar and 2 teaspoons. pure vanilla extract. Spread the cake once a little cold and bake another 10 minutes at 325F. If you make this topping and the cake has cracked then you can let the cake cool in the oven for 20 minutes after baking then raise the oven temperature to 325F, spread the topping and bake for 10 minutes. Allow it to cool completely and cool overnight before removing from the pan.

HOW DO YOU HAVE TO CREATE CHEESECAKE?
This pumpkin cheesecake is amazing, but a little whipped cream is always welcome. Mix 1/2 to 1 cup of whipped cream with two tablespoons - 1/4 cup powdered sugar and sprinkle vanilla extract to form soft peaks then add dollops to each section or pipe dollops along the edge with the tip of the star.

HOW TO MAKE CHEESECAKE
1. Add Graham crackers, roasted pecans, salt, sugar, and cinnamon to a food processor equipped with an attached blade. The pulse until it breaks into delicious food.

2. Pour melted butter into it while throbbing. Remove the blade and use the spatula to finish mixing in the butter.

3. Transfer crust to a springform pan. Use a tall glass to tilt it down and sideways. The more you compact the crust, the better it will cut after grilling so it gives a good press. Bake at 350 ° F for about 10 minutes or until the color begins to brown.

4. Cream room temperature cream cheese, granulated sugar, and salt together until smooth. I use a stand mixer that is equipped with paddle pads but this can be done with a hand mixer too.

5. Add room temperature sour cream and shake until thoroughly combined then scrape the bowl down.

6. Add eggs and egg yolks one at a time which allows each one to join before adding the next then throwing the vanilla.

7. Sprinkle flour when the mixer is low. Rub the bowl very well and then mix until the dough is completely smooth.

8. Pour the mixture into your baked crust. The contents won't really rise during roasting so you can pour it on top. I wrapped my pan in tinfoil because I was going to bake it in a tub of water but it wasn't necessary. Bake at 350F for 20 minutes then reduce the temperature to 300F and continue baking to 40 minutes. Leave the oven door closed for an hour after baking and then you can remove it from the oven. This cake is the best to cool so if possible make it one day ahead.

Light and soft cheesecake in shredded crispy cracker crackers that taste bad. Getting perfect without toast is easier than you think!

INGREDIENTS
For the edges

  • 16 Graham Crackers more if you want thicker skin
  • 1 cup 70g pecans, roasted
  • 4 tablespoons unsalted 56g butter, melted
  • 1/4 cup of sugar 24g
  • 1/2 teaspoon cinnamon 1g

For cheesecake

  • 2 1/2 pounds of 1.13kg cream cheese, room temperature, 4.5 packages
  • 1/2 teaspoon salt
  • 1 3/4 cup of 350g sugar
  • 2 teaspoons vanilla extract 10 mL
  • 5 large eggs, room temperature
  • 2 egg yolks
  • 3/4 cup sour cream
  • 3 tablespoons of all-purpose flour


Instructions

For the periphery:

  1. Preheat the oven to 350F.
  2. Add Graham crackers and roasted pecans to the food processor and your pulse until it breaks into small pieces. Add sugar and cinnamon, then pulse until fully mixed. Pour melted butter when the processor pulsates. Remove the blades and use the spatula to mix the butter completely. See the post above for instructions on how to make this without a processor or mixer stand.
  3. Transfer the mixture to your springform skillet and spread our spatula so that the crumbs are spread evenly on the bottom and sideways. Press into a flat layer using a tall glass and really try to tamp the sides to stay in shape after cutting. Bake about 10-15 minutes at 350, or until fragrant and a darker golden color. Remove from the oven, set aside.


To fill:

  1. Add TEMPERATURE ROOM cream cheese to a stand mixer that is equipped with a whisk attachment and mix at medium speed to the cream.
  2. Add sugar and salt to the bowl and mix in the medium until creamy. Scrape the bowl down and stir until it's completely homogeneous.
  3. Add sour cream and vanilla extract, stir well then add eggs and egg yolks one at a time, allowing each to enter before adding the next. Sprinkle flour and keep stirring. Rub the bowl down and stir until it's completely smooth.
  4. Pour the mixture into a 10-inch springform pan wrapped in foil. The dough will not rise at all during this low, slow roasting so you can fill it almost to the top. If you use an 8-inch pan then you will have extra dough for individual / mini cheese cakes, which you can bake in a cupcake paper.
  5. Place a springform skillet in a large roast pan or on a baking sheet (this ensures there are no leaks and is easier to remove from the oven.
  6. Bake at 350 ° F for 20 minutes then reduce the temperature to 300 ° F and bake again for 40 minutes or until the tip of the cake is set but the middle is still unsteady. Turn off the oven but leave the door closed and let the cake rest for an additional hour in the oven. Remove from the oven and cool to room temperature then cover with a towel or paper towel and cool overnight. You can enjoy cheesecake after a few hours of cold, but it is much easier to cut it if you have cooled it overnight.
  7. You can decorate cakes with dollops of whipped cream, berries, or enjoy simple ones.
This recipe is inspired by preppy kitchen
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VANILLA CAKE WITH VANILLA BUTTERCREAM

INSTALLING THIS CLASSIC VANILLA CAKE COATED VANILLA CAKE COATING WITH SILKY VANILLA BUTTERS. PERFECT CAKE FOR ANY YEAR, WEDDING, OR ANY OCCASION!



I can't believe I just posted a recipe for vanilla cake.

INSTALLING THIS CLASSIC VANILLA CAKE COATED VANILLA CAKE COATING WITH SILKY VANILLA BUTTERS. PERFECT CAKE FOR ANY YEAR, WEDDING, OR ANY OCCASION!
Classic Vanilla Cake with vanilla buttercream and sprinkles.
I can't believe I just posted a recipe for vanilla cake.
I always thought that there were so many recipes out there that I would keep with more unique recipes. But really, I think the world needs my version of this simple, classic and delicious combination of flavors.

To be honest, most of my cakes use this vanilla cake recipe, but I've never paired it with vanilla buttercream.

I know it's easy enough for some people to take cake recipes from one post and frozen recipes from another, but for those of us who are a little uncomfortable mixing and matching for fear of epic failure, I combine them for you into one recipe!

HOW TO MAKE A RECIPE VANILLA CAKE
This vanilla cake recipe is what I use as the basis for all my white/yellow cake recipes.

I have changed liquids, butter and/or sugar, etc. To create a different taste. Some require more experimentation than others.

It does require expertise and experimentation, so don't make changes to the recipe unless you are sure it will work. It's always best to ask if you are not sure!

That being said, you can use plain milk instead of buttermilk in this cake recipe if you prefer something sweeter with a little tang for it.

THE KEY TO SUCCESS WHEN I MAKE ANY CAKE RECIPES
I use the creaming method to make vanilla cake recipes that require:

  • Butter and sugar cream
  • Put the eggs one at a time
  • Alternately add flour and liquid
  • In terms of baking, especially cakes, it's better not to cut corners. You want to follow the recipe exactly as it is written and pay attention to any notes.

Here are the important things that you must remember to help bake a cake successfully:

  • Make sure all ingredients are at room temperature. This helps ensure that everything is joined together correctly. Not doing this can result in poor emulsification and an imperfect end product.
  • Measure your flour properly. Spoon and spread flour into a measuring cup instead of using a measuring cup like a spoon. The last package is flour and can produce dense, dry cookies.
  • Don't skimp on making butter & sugar. You want to make sure it is pale and soft.
  • Add each egg one at a time. Once again, for proper emulsification and to ensure good texture.
  • Do not overmix after you add flour. Mix in low and only until the flour has just been added. Overmixing can cause dense cakes but is also brittle and brittle.
  • Brush with pan & flour & your base with parchment. To help ensure the cake comes out clean.
  • Use baking time as a guide only. Every oven is different. Some get hot, some get cold, some have hot spots. Only you know how your oven is cooked and will need some testing on your part to find out what suits you.
  • Chill your cake in a frying pan for 10 minutes. More and more sugar will begin to set and the cake will stick to the pan, moreover and the cake will be too fragile and may break when you turn it off.
  • Refrigerate the cake completely before freezing. This is very important or you will melt your freeze and have a very difficult time putting the cake together.

Following these steps will really help ensure your cake works. It will also make your life easier and less stressful, believe me!

INGREDIENTS
Vanilla Cakes:
  • 2 1/4 cups of all-purpose flour
  • 2 1/4 teaspoon baking powder
  • 3/4 teaspoon salt
  • 3/4 cup room temperature unsalted butter
  • 1 1/2 cup sugar
  • Room temperature 3 large eggs
  • 1 1/2 teaspoon vanilla
  • 1 cup buttermilk or pure milk, room temperature
Vanilla Buttercream:
  • 6 large egg whites
  • 1 1/2 cup sugar
  • 2 cups room temperature unsalted butter
  • 2 teaspoons vanilla
Assembly:

  • sprinkles confetti
  • nonpareils

INSTRUCTIONS
Vanilla Cakes:

  1. Preheat the oven to 350F. Marinate and flour two rounds of 8 "cake and align with the parchment.
  2. In a medium bowl, stir in the flour, baking powder, and salt until they are well mixed. Put aside.
  3. Using a stand mixer equipped with paddle attachments, buttercream and sugar at medium temperature until pale and fluffy (about 3 minutes). Reduce speed and add eggs one at a time, combining fully after each addition. Add vanilla.
  4. Alternatively, add a mixture of flour and buttermilk, starting and ending with flour (3 additional flour and 2 milk). Combine completely after each addition.
  5. Bake for 30-35 minutes or until a toothpick inserted into the center is mostly clean.
  6. Place the cake on a wire rack to cool for 10 minutes then turn into a wire rack.
Vanilla Buttercream:
  1. Place the egg whites and sugar in a bowl mixer bowl, beat until mixed. *
  2. Place the bowl on the pan with 1-2 "boiling water and keep stirring constantly until the mixture is hot and no longer spots when touched or read 160F on a candy thermometer (about 3 minutes)
  3. Place the bowl on your mixer stand and shake it as high as possible until the meringue is stiff and cold (the bowl is no longer warm to the touch (about 5-10 minutes)).
  4. Switch to the paddle attachment. Slowly add the diced butter and stir until smooth. **
  5. Add vanilla and whip until blended.
Assembly:
  1. Then place one layer of cake in a cake tray or serving plate. Top with 1 cup buttercream. Repeat with the remaining layers and coat the cake. Chill for 20 minutes.
  2. Frost the top and sides of the cake and smooth it with a bench scraper.
  3. If desired, use a decorative comb to texture the sides. ***
  4. Mix confetti and nonpareil in a small bowl. Press the sprinkles gently along the bottom of the cake and sprinkle on the top. For the freckled sides, I took a little sprinkling and threw it randomly to the side.
  5. Rosette pipes use 1M ends with freezing leftovers.
This recipe is inspired by livforcake
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