#Gram flour dry vegetable

[foodwithrecipes]

Nutrila Aloo Gobi. In thi,s you get 13 vitamins- 12 minerals, zinc copper, manganese, potassium iron, and calcium as well as eight types of essential amino acids and plenty of anti-oxidants. Read Full Recipe https://foodrecipesoffical.blogspot.com/2023/10/414-healthy-food-recipe-nutrila-aloo.html… http://foodrecipesoffical.blogspot.com

If you like the recipe, please upvote and share so that more people can take help from this recipe.

[najia-cooks]

[ID: First image shows small cookies with cracked surfaces in a silver tin with pointed lid embossed with geometric designs; second image shows the same cookies on an engraved silver tray with a tea glass in the background. End ID]

غُريبة لبهلة / Ghriba l'behla (Moroccan shortbread cookies)

Ghriba l'behla (literally, "strange silly"), a popular teatime cookie, are perhaps so named because of the distinctive cracks that form on the surface of the cookies as they rise. Cookies without these distinctive cracks may be ghriba, but they are not ghriba l'behla. The melt-in-your-mouth, crumbly texture of ghriba is traditionally achieved with a 4 : 1 : 1 ratio of flour : sugar : oil.

Ghriba l'behla are commonly made with a specialized mold that gives them a concave bottom, thins them out around the edges, and causes them to crack more dramatically—the underside of a Dutch pancake pan or a mini idli tray would work for this purpose, but ghriba may also be made with a flat cookie sheet.

Though they may be made plain, ghriba are often flavored with toasted sesame, cinnamon, almonds, orange blossom water, and even lemon or orange zest. This recipe is for sesame-cinnamon ghriba, but you may also press an almond into the center of each cookie, coat them in powdered sugar, or add a couple teaspoons of orange blossom water or brine from a jar of Moroccan preserved lemons.

Recipe under the cut!

Patreon | Tip jar

Ingredients:

About 3 cups (360 - 390g) all-purpose flour

1/2 tsp fresh yeast (optional)

1/2 cup (70g) hulled sesame seeds, divided

1/2 cup (118mL) vegetable oil

1/2 cup vegan margarine or shortening, melted

3/4 cup (150 grams) vegetarian granulated sugar

Pinch of salt

1/4 tsp ground cinnamon

2 tsp baking powder

Instructions:

1. In a dry skillet over medium heat, toast sesame seeds until they are fragrant and a shade darker. Coarsely grind about half of the toasted sesame seeds in a mortar and pestle or spice mill. Set aside.

2. Melt margarine or shortening in a microwave or on the stovetop. Add sugar and stir to dissolve.

3. Combine margarine mixture and all other ingredients except for four in a large mixing bowl. Add flour a little at a time to make a dry, crumbly mixture that doesn't quite hold together when pressed; you may need more than 3 cups.

4. Knead the dough by hand, or use a stand mixer with the paddle attachment on its lowest setting, for 20 minutes. The dough should appear crumbly, like damp sand, but should now pack into a ball easily when pressed. Add more flour or oil if necessary to achieve this texture, kneading for another few minutes to incorporate.

5. Preheat your oven to 320 °F (160 °C) with the rack in its lowest position. Form the ghriba dough into balls about 3/4” (2cm) in width, packing them together with both hands and then flattening them silghtly between your palms. The edges of the dough should not crack or separate.

If you have a ghriba mold, gently press each ball of dough down over a bump on the mold, pressing down and thinning out the edges slightly to ensure a dramatic, concave bottom.

If you don't have a ghriba mold, place the ghriba on a baking sheet prepared with parchment paper. Make sure to separate them by about an inch, because they will rise slightly.

6. Turn on the broiler and broil the ghriba in the lower rack of your oven for 2-5 minutes, until cracks begin to appear on the surface.

7. Turn the broiler off and move the ghriba to the upper third of the oven. Continue to bake at 320 °F for 3-5 minutes, until very lightly golden brown and not quite firm to the touch.

8. Allow the ghriba to cool for 2 minutes, then transfer them to a wire cooling rack and allow to cool completely. Store in an airtight container.

[desigirldairies]

Reveal Your Bollywood Glow: Unveiling Celebrity-Inspired Skincare Secrets.

This blog is going to be all about Indian & bollywood inspired products and skincare tips. If you also want a blog separately about Indian natural and authentic skincare or hair care I'll surely make it. 🫶

Know Your Skin Type : Identify your skin type - whether it's oily, dry, combination, or sensitive - to tailor your skincare routine effectively.

Cleanse Like a Star : Use a gentle cleanser like Cetaphil or Neutrogena to remove dirt and makeup and a oil cleaner is a must if you wear makeup daily. Opt for micellar water for a quick and effective cleanse on busy days. (But I don't really recommend it).

Exfoliate for Radiance : Incorporate a mild exfoliator like St. Ives Apricot Scrub or The Body Shop's Vitamin C Glow-Revealing Liquid Peel to slough off dead skin cells and reveal glowing skin. And my personal favorite coffee scrub from The Bombay shaving company. Don't exfoliate more than twice a week.

Hydration Is Key : Use a hydrating toner such as Clinique Moisture Surge Face Spray for an instant boost of hydration or toner + mist from pilgrim works like magic (my fav 😭).

Targeted Treatments : Include a serum with ingredients like hyaluronic acid (for hydration) or vitamin C (for hyperpigmentation) if you are under 17 or 18 like me don't use vitamin c or if you want to use in very less %, I use 2% kojic acid for my uneven skin tone from pilgrim, it's very begniner friendly. (Always consult a dermatologist for your skincare don't go around seeing videos on insta and YouTube believing them). I recommend Minimalist if you want chemical bases serums.

If you are above 23 or 25 Incorporate a retinol-based cream like RoC Retinol Correxion Deep Wrinkle Night Cream for anti-aging benefits. (Got this tip from mumma for y'all 😭✨️)

Sun Protection Essentials : Always apply a broad-spectrum sunscreen with SPF 30 or higher, such as La Roche-Posay Anthelios Ultra Light Fluid, to protect your skin from harmful UV rays. More affordable and effective sunscreens from brands — dot and key, aqualogica, Dr. Seth and wish care.

Overnight Nourishment: Use a hydrating overnight mask like Laneige Water Sleeping Mask to replenish moisture while you sleep. Incorporate a facial oil like The Ordinary's Rose Hip Seed Oil for added nourishment and radiance.

DIY Treatments Inspired by Bollywood:

- Try a turmeric, gram flour and yogurt face mask inspired by Priyanka Chopra for glowing skin.

- Use aloe vera gel like Deepika Padukone for its soothing and hydrating properties. (MY fav bolly actress btw 😭❤️)

Lifestyle Tips for Healthy Skin : Stay hydrated by drinking plenty of water throughout the day people are not stupid that they are going around telling you to drink water, IT'S A MUST!. Incorporate antioxidant-rich foods like fruits, vegetables, and green tea into your diet for overall skin health.

Some of my fav brands (mostly available in india) : dot and key, Foxtale, pilgrim, minimalist, st. Botanica, organic harvest and aqualogica!

Fav brand released by a bollywood actress: Hyphen by Kriti Sanon, their lip balm can even beat Rhode's lip balm istg- and their sunscreen 🔛🔝.

Channel your inner Bollywood diva and achieve a radiant, flawless skin with these skincare tips and product recommendations. Let your skin glow like a star!

[pedge-stuff]

Fic request: Pedro or reader has an intense panic attack in a public. Reader has to talk him through it and calm him down enough so they can leave the event. Holding each other in bed.

clean up, aisle 4 (pedro pascal x gn/m!reader)

a/n: same vague universe as “marked," per usual.

thanks, as always, for everything.

summary: sometimes, you deal with the downsides.

——————————————————————————

"I feel like we tried this and didn't like it."

Pedro inspects the back label on the box— some kinda chickpea flour protein pasta 'alternative' that came less-than-highly recommended by his personal trainer— before re-shelving it alongside the other sad, fake noodles.

The grocery store has become a little bit of a minefield. Gladiator 2 prep was exciting, until the rigorous hours in the gym started requiring a specialized diet. He can't eat carbs, you don't eat meat, both of you love frozen pizza, and neither of you really want to participate in the whole classic disordered Hollywood eating thing. And yet, here you are.

Home-cooked meals have consisted mostly of roasted vegetables and dry, baked proteins. You're attempting to eat "clean" in solidarity with him, but...

"We don't need pasta," Pedro laments, turning away from the shelving altogether. "What's left?"

You pull the notes-app list back up. "Whatever kind of frozen fruit you want for smoothies, plus pitted dates. I'd love those wasabi almonds from last month, but I dunno if they have them again. We could get Skinny Pop, if you want it?"

A grimace. "That's fine."

"We don't have to get it, Pedge."

"It's fine, really. We need something for the movie tonight, right?"

His shoulders slump as he pushes the cart onwards. The back right wheel is making a little squeaking sound, sharp and grating on your last damn nerve. This grocery store feels more and more like a minefield with every aisle turn. The balance between supporting Pedro in his training, and wanting him to just say fuck it and be happy, feels entirely precarious.

"Almonds," Pedro mutters, veering right, around an obnoxiously large Goldfish display and the toddler sobbing loudly in front of it. An obstacle course of bright lights and loud sounds. "Almonds, almonds—"

"Ohmygod, Pedro Pascal."

Immediately, no. Two college-aged, tri delta-looking, fresh-from-the-salon type girls, grinning like they'd won the damn lottery. Fans— no one he actually knows says "Pay-drow."

The wheel squeaks again as they grind to a forceful halt; the girls are standing directly in the path of the cart.

"Should we ask for a picture?" They speak at full volume, to each other, as if he isn't standing right in front of them.

"We have to, for the gram. Oh my god."

"Maybe Deuxmoi will pick it up."

Pedro grimaces as they start rummaging for their phones. He's always generous with his time— sometimes a little too generous, so concerned with hurting peoples' feelings that he'll take selfies through the drive-thru window, or walking the dogs. Even one memorable time, pumping gas.

Only at night, lights off, tucked away, does he ever confess his frustrations. As though he should not want privacy; as though being grateful was more important than being safe. Guilt eats him in ways that you alone cannot heal. All you can do is hold him a little tighter.

A phone is thrust towards you. "Can you take a picture of us?"

Before either of you can react, one girl has her arm over Pedro's shoulder. The other, on his waist. He's never been one to shy away from affection— had been pushing the cart single-handedly, with the other on the small of your back, since the dairy section— but that intimacy does not extend to strangers.

They are laughing, chattering— something about Game of Thrones. You distinctly make out so sexy and slay.

But you hardly register them, instead frowning at your partner as you snap a couple pics without looking. He is frozen, eyes fixed somewhere past you, though he offers a wan smile for the camera. Answers a question you can't hear with a half-hearted laugh, before gesturing to the next aisle. A polite gesture, too far from the fuck off on the tip of your tongue.

Pedro attempts to move away, but the girl's arm is still snaked around his waist. Trapped. She reaches to wrap the other around, attempting to encircle him in a teddy bear-style hug. This, here, is the limit.

With a rough, jerky motion, he forces her off of him. "Sorry, sorry," he says quickly. "We need to go."

"But—"

If you push the cart, and it happens to roll over a perfectly manicured foot, well...

Pedro is a few paces ahead of you, stalking towards the almonds like they owe him a grave debt. His fists clench and unclench at his side.

Not good.

His tells for a panic attack are well-catalogued in your brain. You push the cart to one side, mouthing an apology to the man you almost plow down, before approaching Pedro with caution. His chest heaves as he frowns at the Blue Diamond display, breaths noticeably shallow.

"Pedro." Fighting muscle memory, you don't touch him. Don't want to startle him, though concern burns a hole in your own diaphragm.

"Mm."

"Baby, look at me."

His eyes squeeze shut, instead. "I'm good. I'm good."

"Why don't you go to the car, I'll finish up quick."

"I'm good," he insists, voice cracking.

"It's OK if you're not good."

A hitch in his breath, and Pedro's face crumbles. "Just startled me, is all," he whispers, brown eyes pooling remorsefully. "So stupid. Can't even make it through the fucking supermarket to get my fucking fruits and veggies."

You reach for his hand, lithe fingers prying his clench fist apart. Soothe the red-crescent divots in his palm with the pad of your thumb. Wait for him to continue, as if you're not both standing in the middle of the nuts-candy-and-coffee section.

"Everything is just a lot right now," Pedro says, dragging in a shaky but deeper inhale. His other hand swipes across his cheek.

Mentally, you catalogue how difficult it would be to return the items in your cart; how fast you could retrace your steps, and rush the man home.

You bring his palm to your lips, instead. "Go take a smoke," you suggest. "And then we can get the fuck outta here."

"Someone's gonna post it online again. Everyone's talking about how I reek of cigarettes."

"You have reeked of cigarettes as long as I've known you. They are late to this." Tugging playfully on the hand you still hold, you wait for him to crack the barest, thinest of smiles.

"You still love me, though."

"Enough to fight off anyone else who tries to dry-hump you in this Whole Foods."

Slowly, you both retreat to the abandoned cart. "Can we—" Pedro stops himself, unsure of how to ask.

"Whatever it is, babe, yes."

He pushes forward. "What if I was asking if we could get naked right now and run through the supermarket parking lot so people would think we were crazy and leave us alone forever?"

"Then I'd start untying my shoes. It'd be hard to pull my jeans over 'em."

The wasabi almonds are, finally, pulled from the shelf. You proceed to the freezers. "That's not what I was gonna ask," he admits, grabbing a bag of chunked mango.

"Bummer."

"Can we just get some normal fucking popcorn? If one night's worth of fake butter is what does me in, someone else can be the Gladiator, I give up."

For him? Anything.

[littleyarngoblin]

Wait better as a an ask. Recipe for molasses cookies plz and thanks

Hello! Great Gram would be so happy her recipe is being shared. Fun fact: the original recipe called for oleo instead of vegetable oil, and did not include a yield or bake temperature & time. Or any directions, I’ll be honest. Classic Great Gram.

Great Gram’s Molasses Cookies

1 2/3 c. sugar

1 1/4 c. Veg oil

1/2 c. Light molasses

2 eggs

4 c. All purpose Flour (this recipe also works with gluten free flour—I prefer King Arthur)

4 tsp. baking soda

1 tsp. Cinnamon

1 tsp. salt

1. Mix together sugar, veg oil, molasses, and eggs

2. Mix together the flour, soda, cinnamon, and salt. Add wet to dry and mix together until fully combined.

3. Form into 1” balls and roll in sugar.

4. Bake at 350 for 10 minutes.

NOTE: THIS MAKES ABOUT 100 COOKIES. DO NOT MAKE MY MISTAKES AND DOUBLE IT WITHOUT THINKING. Unless you’ve got a ton of people to foist them off on, I guess.

I’d love to hear how these go, if you make them :)

[foodshowxyz]

Fantasy Berry Meringue Layer Cake

Ingredients:

For the Cake Layers:

300 grams of all-purpose flour

300 grams of granulated sugar

1 teaspoon of baking powder

1/2 teaspoon of baking soda

A pinch of salt

4 large eggs

240 ml of buttermilk

120 ml of vegetable oil

2 teaspoons of vanilla extract

Food coloring in violet, blue, and pink

For the Meringue:

4 large egg whites

200 grams of caster sugar

1 teaspoon of cornstarch

1 teaspoon of white vinegar

1 teaspoon of vanilla extract

For the Whipped Cream Frosting:

500 ml of heavy cream

50 grams of powdered sugar

1 teaspoon of vanilla extract

For the Garnish:

Fresh strawberries, halved

Fresh blueberries

Fresh raspberries

Edible gold leaf (optional)

Edible pearls or colored sprinkles

Instructions:

1. Make the Cake Layers:

Preheat your oven to 175°C (347°F). Grease and line three 20 cm (8 inch) cake pans.

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

In another bowl, beat the eggs, buttermilk, oil, and vanilla extract until well combined.

Gradually add the wet ingredients to the dry ingredients, mixing until just combined.

Divide the batter into three bowls. Color each one with a different food coloring.

Pour the batter into the prepared pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

2. Prepare the Meringue:

Whisk the egg whites until soft peaks form.

Gradually add the sugar, cornstarch, vinegar, and vanilla extract, and continue to whisk until stiff peaks form.

Transfer the meringue into a piping bag fitted with a large star nozzle.

3. Make the Whipped Cream Frosting:

Whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.

Keep the frosting chilled until you're ready to assemble the cake.

4. Assemble the Cake:

Place one cake layer on a serving plate and spread a layer of whipped cream frosting over it.

Top with the second cake layer and spread another layer of whipped cream.

Add the final cake layer and cover the entire cake with a thin layer of whipped cream, smoothing it out. This is your crumb coat.

Chill the cake in the refrigerator for 30 minutes.

5. Decorate the Cake:

After chilling, cover the cake with another layer of whipped cream frosting, creating a smooth surface or swirling texture as you prefer.

Pipe meringue peaks on the top of the cake.

Garnish the cake with fresh berries, edible pearls, and gold leaf if using.

6. Final Touches:

Use a culinary torch to lightly toast the meringue peaks until golden.

Drizzle some melted white chocolate or a fruit coulis over the meringue and berries for extra decadence.

7. Serve:

Let the cake set in the fridge for at least an hour before serving.

Slice and enjoy your Fantasy Berry Meringue Layer Cake!

[askwhatsforlunch]

Beignets

These beautifully golden, light and fluffy Beignets are part of a favourite dish Dad has cooked for us since we were little. And I distinctly remember Jules and I would fight for the last one! More often than not she'd win, for I'd be inclined to share and halve it, and she would just pick it up and gobble it up. Today, Dad and I made these together, and I'm really happy with the result (and since Jules has returned home, I ate the last one!)

Ingredients (makes about 3 dozens):

1 tablespoon active dry yeast

1/4 cup lukewarm water

500 grams plain flour

1/2 cup caster sugar

1 teaspoon salt

1 tablespoon Vanilla Sugar

2 tablespoons sunflower oil

1 1/4 cup water

1 litre/4 cups sunflower or vegetable oil

In a small bowl, combine yeast and water. Give a stir, cover with cling film, and let sit, 10 minutes, until foamy.

In the bowl of an electric stand mixer, with the hook attachment fitted, combine flour, sugar, salt and Vanilla Sugar. Beat on medium speed until combined.

Add sunflower oil and half of the water in the middle of the dry ingredients, and start beating again, on medium speed, until a soft dough starts coming together.

Add yeast mixture and, gradually increasing speed to high, gradually pour in remaining water (you may not need all of it, or may need more), until you have a smooth and slack batter, a bit thinner than a brio dough. Scrape the sides with a spatula to make sure it's all well-combined.

Cover bowl with cling film, and place in a warm, draught-free place. Allow dough to rise, at least a couple of hours, until doubled in size.

Heat sunflower oil in a large pot.

Pour water in a small bowl.

Wet your (clean) hand in the water, and scoop about a tablespoonful of the risen batter, on the side of the bowl with it.

Carefully drop it in the hot oil. If it rises up quickly, drop a few more tablespoonfuls of the batter, so you have about 6 to 8, depending on the size of your pot (they need a bit of room to expand).

Flip them on each side with a wooden spoon, until golden brown all over. If they colour too quickly, reduce heat to medium. Using a slotted spoon, transfer to a shallow plate lined with paper towels and repeat until all Beignets are fried, keeping those which are ready warm. 

Eat Beignets hot, as they are as a snack, or sprinkled with sugar or Cinnamon Sugar. Or enjoy them as they're meant to, as a side to a fragrant and spicy Bean Sauce!

[punkbakerchristine]

october 7th marks 1 year since hamas invaded israel. the terror group massacred 1200 people, rampaged the city of sderot and the nova music festival, kidnapped 250 people from all walks of life, from literal infants to little old ladies, from americans to british to thai to israelis, from jews to bedouins to druze to christians to actual muslims, and started this godforsaken war. it was a terror attack, a crime against humanity, an act of genocide, and if you’re going to point fingers at anyone for starting it, blame donald trump (he sold intel about israel to russia, an ally to iran and the base of hamas, which is how they were able to break through the iron dome). israel are not the genocidal ones, and they never have been, either. hamas is. radical islam is. radical islam doesn’t give a single fuck who you are, not even muslims.

it also marks 1 year since i started baking bread. i literally made my first bloomer when it happened (and i was like that guy back east when the pandemic hit, and he was living off the grid and had no idea why everyone was masking up, so he went into a gas station like “can someone please tell me what the hell is going on?!”).

so, i’ve made a bloomer again as both a means of coming full circle and to remember the attacks.

this recipe is based out of the standard bloomer, as every culture has a loaf of bread, and inspired by a cheesy jalapeño loaf from schat’s bakery up in bishop, california, and also chilean flavor profiles (i’ve been on a chile kick lately). the pungency of the cheese and the garlic is like a direct opposite of the sweetness of the foods served at rosh hashanah to commemorate how painful this whole experience has been, and the chili powder, which is piquant and earthy, is meant to be ironic as this conflict is not about land. flavor-wise, it gives a dimension to the garlic and an earthy feeling to the cheese. it’s an oil bread, so it’s kosher. ***i just read that cheddar is not halal unless it’s made by tillamook. otherwise, i’d recommend using a different pungent cheese that’s made with a vegetable rennet. if you’re not a fan of sharp cheese, you can use a milder one like havarti!

nevertheless:

500 grams of all-purpose flour

10 grams of salt

7 grams of fast-action yeast

40 milliliters of olive oil

320 milliliters of cool water

1 tablespoon of minced roasted garlic

1-1 1/2 cups of shredded sharp cheese

1/8 - 1/4 teaspoon of chili powder

***my loaf was actually made with 375 grams of flour (or roughly 3/4 of the measurements because we’re running low on flour as of writing), but the measurements still stand.

***if you’d like an authentic middle eastern version, swap out the chili powder for sesame seeds and za’atar seasoning!

tip the flour into a metal bowl with the salt on one side and the yeast on the opposite (salt can stunt the behavior of the yeast and slow the proving process so it’s best to keep them separated). add the oil plus 240 milliliters of the water. with one hand, stir the ingredients together and begin incorporating them: add more water if the dough is too dry. once you have the dough going and all the flour is mopped up, place on a lightly oiled work surface and begin kneading. put your hands, arms, and back into it!

the kneading should take 5-10 minutes (or longer if you’re new to bread making): you want the dough to be smooth like the inside of your arm.

place into a lightly oiled glass bowl and cover with either plastic wrap or a tea towel and let proof in a warm place for at least 90 minutes (or longer if your kitchen isn’t very warm). you want the dough to double in size. i like to tuck it into the oven so the air is still and the temperature is constant; on a cold day, turn on the oven as you’re kneading to 200° f, and then switch it off once you put the bowl in.

once doubled, gently tip out the dough and begin “knocking it back”, where you’re folding it back and pushing it with the base of your palm to knock out the extra air bubbles made by the yeast. after a minute of knocking, spread the dough flat before you and sprinkle half the cheese, half the garlic, and half the chili powder over the surface. fold the dough over and finishing knocking—it might require some more muscle as there are new things incorporated now.

flatten the dough as best you can into a rough rectangle. fold the long edge furthest from you towards the middle, and then fold the edge closest to you into the middle so you have a seam and somewhat of a log shape.

carefully turn over so the seam is on the bottom. cup your hands on either side of the log and begin tucking in the ends. turn the dough about so the top is smooth and rounded. gently rock it about until you have an oval shape.

place the loaf on a baking sheet lined with either parchment or silicone matting (i prefer the silicone), then place inside a large plastic bag to proof again for 1 hour or when doubled in size. the dough is ready when it springs back slowly upon tapping the surface.

heat up your oven to 425° f / 220° c and place a roasting tray at the bottom rack. pour 1 liter of water into the tray for some steam, which will give the loaf a nice chewy crust.

with a sharp knife, score the top of the loaf (a basic bloomer has four diagonal slits about 1 centimeter deep) to help it “bloom” and steam out. lightly spritz some water over the top of the loaf, then lightly dust with a small handful of flour, followed by more cheese, garlic, and chili powder. be gentle during this step: you don’t want to knock out more air.

bake for 25 minutes, then bump the oven down to 395° f / 200° c and bake for a further 10-15 minutes. you want the loaf to sound hollow on the bottom and the cheese to be browned and melted. let cool on a wire rack, and enjoy 🙏🏻

[breadbythehour]

Cinnamon Raisin Applesauce Bread

Check out my new Cinnamon Raisin Applesauce Bread!

For those in a rush, I’m re-posting the basic recipe here on my Tumblr. But if you want the full picture-by-picture instructions, nutritional information, and secrets to success you can go to my website.

Here’s what you’ll need…

Ingredients

Bread

250 Grams Applesauce (1 Cup)

66 Grams White Granulated Sugar (1/3 Cup)

66 Grams Brown Sugar, Packed (1/3 Cup)

40 Grams Vegetable Oil (3 Tablespoons)

30 Grams Milk (2 Tablespoons)

2 Grams Vanilla Extract (1/2 Teaspoon)

1 Large Egg

180 Grams All-Purpose Flour (1 1/2 Cups)

4 Grams Baking Soda (3/4 Teaspoon)

1 Grams Baking Powder (1/4 Teaspoon)

4 Grams Apple Pie Spice (1 1/2 Teaspoons)

1.5 Grams Salt (1/4 Teaspoon)

31 Grams Pecans, Chopped (1/4 Cup)

50 Grams Raisins (1/4 Cup)

Cinnamon Sugar Topping

12 Grams White Granulated Sugar (1 Tablespoon)

1 Gram Ground Cinnamon (1/2 Teaspoon)

Apple Pie Spice Substitute (Don't Use All)

8 Grams Ground Cinnamon (4 Tablespoons)

3.5 Grams Ground Nutmeg (1 1/2 Teaspoons)

3 Grams Ground Cardamom (1 1/2 Teaspoons)

2 Grams Ground Ginger (1 Teaspoon)

1 Gram Ground Allspice (1/2 Teaspoon)

Additional Equipment

Mixing Bowls, Cups, Spoons

Kitchen Scale

9-Inch by 5-Inch Baking Pan

Wire Cooling Rack

Oven Mitts

Probe Thermometer

Instructions

Preheat oven to 350° Fahrenheit (176° Celsius).

Combine your applesauce, white sugar, brown sugar, vegetable oil, milk, vanilla extract, and eggs in a large mixing bowl.

Whisk the flour, baking soda, baking powder, apple pie spice, and salt in a smaller mixing bowl.

Gradually stir in the dry ingredients to the wet ingredients to form a thick batter.

Fold in the chopped pecans and raisins.

Pour your batter into a lightly greased and lined with parchment 9-inch by 5-inch baking pan.

Sprinkle cinnamon sugar topping over the top.

Bake for 1 hour or until internal temperature reads between 195° and 200° Fahrenheit (90° and 93° Celsius).

Transfer loaf to a wire cooling rack and allow it to cool completely before slicing and serving.

Enjoy!

[foodrecipes07]

Strawberry-Lemon Loaf Cake at Home

Here The Recipe 👇

INGREDIENTS One 9-inch loaf FOR THE CAKE Nonstick cooking spray 1cup/150 grams diced strawberries 1cup/200 grams plus 1 tablespoon granulated sugar 1½cups/192 grams all-purpose flour 1tablespoon lemon zest (from 1 lemon) 2teaspoons baking powder ½teaspoon kosher salt (Diamond Crystal) 1cup/227 grams sour cream, at room temperature ½cup/110 grams vegetable oil 3large eggs, at room temperature 1tablespoon lemon juice 1teaspoon pure vanilla extract

FOR THE LEMON GLAZE

1cup/123 grams confectioners’ sugar 1tablespoon lemon zest (from 1 lemon) 2tablespoons lemon juice

>>>>GET a FREE Ebook With 100 Recipes<;<<

Method

Step 1 Make the cake: Heat oven to 350 degrees. Spray a 9-by-5-inch loaf pan with nonstick cooking spray and set aside.

Step 2 In a small bowl, toss the strawberries with 1 tablespoon sugar to macerate while you prepare the cake batter.

Step 3 In a large bowl, combine the flour, lemon zest, baking powder, salt and remaining 1 cup sugar. Whisk to combine. In a second large bowl, combine the sour cream, oil, eggs, lemon juice and vanilla extract. Whisk to combine.

Step 4 Pour the wet ingredients into the dry, and stir gently to mix. Lift the macerated berries out of their liquid and add them to the batter. Gently fold in the berries until evenly incorporated.

Step 5 Pour the batter into the prepared loaf pan. Bake until a skewer inserted into the middle comes out clean, 60 to 70 minutes. If it looks to be browning on top too much, tent with aluminum foil. Cool it in the pan on a rack for about 10 minutes, then unmold the cake carefully and transfer to the rack to cool completely.

Step 6 Make the glaze: In a small bowl, combine the confectioners’ sugar with the lemon zest and juice and stir until smooth. Pour the glaze over the cooled cake. Let stand until set.

Step 7

...........................Keep Reading.............................

[najia-cooks]

[ID: First image is a large, shallow dish filled with a bright yellowish orange soup filled with red cabbage and green onion and drizzled with coconut milk. A halved samosa sits in the soup and a plate of samosa is visible in the background. The second image is a close-up on the samosa resting in the soup, showing its deep brown filling. End ID.]

Samusa thouk (Burmese soup with split chickpeas, tamarind, and samosa)

Samusa thouk is a bright, savory, slightly spicy soup often eaten with leftover samusa. The samusa are broken and placed in a bowl, and the soup is then spooned over them.

My recipe makes Burnese samusa that are flavored with turmeric and black mustard seed and made richly sweet with the addition of jaggery—they play beautifully against the tartness of the tamarind in the soup. You may also use Indian samosa from frozen or from take-out.

Recipe under the cut!

Patreon | Tip jar

Ingredients:

8 Burmese samusa

1 Indian bay leaf (tej patta)*

2-3 dried Indian red chilis, broken in half

2 tsp cumin seeds (jeera)

1 tsp brown mustard seeds (rai)

1/3 cup neutral oil

1 red onion, diced

8 cloves garlic, minced (3 Tbsp)

1-inch chunk ginger, minced

1 tsp ground turmeric

1 tsp sweet paprika (optional)

1 tsp coriander seeds, toasted and ground

1/2 tsp black peppercorns, toasted and ground

1/2 cup water

1/4 cup besan (chickpea flour)

1/2 cup water

8 cups (2 liters) vegetable stock

1 Tbsp tamarind paste

1/2 cup chana dal (split chickpeas), soaked in cool water for an hour**

1/4 to 1/2 cup coconut milk (optional)

Salt to taste (about 1 1/2 tsp)

Shredded red cabbage, mint, green onion, cilantro, and lemon or lime to serve

*Indian bay leaves are distinct from Turkish or California laurel bay leaves and have a different taste and fragrance. They will be labelled "tej patta" in an Asian or halaal grocery store, and have three vertical lines running along them from root to tip, rather than radiating out diagonally from a central vein. Omit if you don’t have any.

**You may substitute toor dal (split pigeon peas) for chana dal, or use moong dal (yellow lentils) in a pinch. These grams would not need to be soaked. If you have not soaked the chana dal, the cooking time will increase by about 20 minutes.

Instructions:

1. Heat 1/3 cup of a neutral oil, such as vegetable or canola, in a large pot on medium.

2. Add bay leaf and dried chilis and fry for about 30 seconds, until fragrant. Add cumin and mustard seeds and fry until they are fragrant and popping into the air.

3. Add onion and fry, stirring occasionally, until golden brown (15-20 minutes).

4. Meanwhile, heat a dry skillet over medium-low heat. Add chickpea flour and toast, stirring often, for a few minutes until fragrant and several shades darker. In a mixing bowl, whisk chickpea flour with 1/2 cup water until smooth.

5. Add ginger and garlic to the pot with the onion and fry, stirring occasionally, about 30 seconds until no longer raw-smelling. Add ground spices (turmeric, paprika, coriander, and black pepper) and fry for about 30 seconds until fragrant.

6. Add lentils to the pot and toast for 2 minutes.

7. Add tamarind paste, vegetable stock, and chickpea flour mixture and stir to combine. Raise heat to bring to a boil, then lower heat to a simmer.

8. Cook for 20-30 minutes, until the dal is tender and cooked through. Add coconut milk, if desired, and salt. Taste and adjust spices.

9. Serve warm over broken samusa. Top with shredded red cabbage and fresh herbs.

[thepropertylovers]

Pumpkin Cupcakes with Cream Cheese Frosting

Oh my goodness, y’all. I made these for our annual Halloween party a few weeks back and they were SO delicious. Moist, decadent, fluffy, and full of flavor, these pumpkin cupcakes with cream cheese frosting are there definition of fall.

I found the recipe from livewellbakeoften.com and they’re so easy to make. Here’s what you’re going to need…

Ingredients for the pumpkin cupcakes:

1 cup (125 grams) all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/8 teaspoon ground cloves

1/4 teaspoon salt

1 cup (250 grams) pumpkin puree (NOT pumpkin pie filling)

1/2 cup (120 ml) canola or vegetable oil

1/2 cup (100 grams) light brown sugar , packed

1/4 cup (50 grams) granulated sugar

2 large eggs

1 teaspoon pure vanilla extract

Ingredients for the cream cheese frosting:

1 (8-ounce) package brick-style cream cheese , softened

1/2 cup (115 grams) unsalted butter , softened

2 cups (240 grams) confectioners sugar

1 teaspoon pure vanilla extract

Oh my goodness, y’all. I made these for our annual Halloween party a few weeks back (I had some leftover pumpkin from the cinnamon pumpkin bread I made a few days before) and they were SO delicious. Moist, decadent, fluffy, and full of flavor, these pumpkin cupcakes with cream cheese frosting are the definition of fall.

Here is the perfect recipe, from livewellbakeoften.com:

Ingredients

1 cup (125 grams) all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/8 teaspoon ground cloves

1/4 teaspoon salt

1 cup (250 grams) pumpkin puree (NOT pumpkin pie filling)

1/2 cup (120 ml) canola or vegetable oil

1/2 cup (100 grams) light brown sugar , packed

1/4 cup (50 grams) granulated sugar

2 large eggs

1 teaspoon pure vanilla extract

FOR THE CREAM CHEESE FROSTING:

1 (8-ounce) package brick-style cream cheese , softened

1/2 cup (115 grams) unsalted butter , softened

2 cups (240 grams) confectioners sugar

1 teaspoon pure vanilla extract

Instructions:

Preheat oven to 350°F (177°C). Line a 12 count muffin pan with cupcake liners and set aside.

In a large mixing bowl, whisk together the flour, baking powder, baking soda, ground cinnamon, ginger, nutmeg, cloves, and salt. Set aside.

In a separate bowl, whisk together the pumpkin puree, oil, brown sugar, granulated sugar, eggs, and vanilla until fully combined.

Add the wet ingredients to the dry ingredients and mix until just combined.

Evenly divide the batter between all 12 cupcake liners and smooth out the tops of each one.

Bake at 350°F (177°C) for 17-22 minutes or until a toothpick inserted into the center of the cupcakes comes out clean.

Remove from the oven and cool for 5 minutes in the pan, then carefully remove the cupcakes from the pan and transfer to a wire rack to cool completely.

TO MAKE THE CREAM CHEESE FROSTING:

Using a handheld mixer, or in the bowl of a stand mixer fitted with the paddle attachment, beat the butter and cream cheese together until smooth.

Add the powdered sugar and vanilla extract and mix until fully combined.

Frost the cooled cupcakes as desired.

These would be so perfect for a Thanksgiving gathering or honestly just on a cold fall weekend. Hope you enjoy them as much as we all did!!

[deliciously-vegan]

Pastel de Choclo (Chilean Shepherd's Pie)

[[MORE]]

"Beef" Base

1 tbsp olive oil 1 white onion, peeled and chopped

3 cloves garlic, peeled and minced

1 package (390 grams) of vegan ground beef 1 tbsp flour 1 cup vegetable bouillon

1 cup raisins 2 tsp cumin 1 tsp smoked paprika 1 tsp chili powder 1/4 tsp sea salt

1 package (350 grams) extra-firm tofu, diced 1/4 tsp black salt 1/4 tsp black pepper

Grease a 9 x 13 inch glass baking dish with oil. Set aside.

Heat olive oil in a large saucepan over medium-low heat. Sauté onion for several minutes. Add garlic and sauté for another minute or two.

Stir in the vegan ground beef. Stir in the flour then slow stir in the vegetable bouillon. Cook, stirring frequently for several minutes.��

Stir in the; raisins, cumin, smoked paprika, chill powder, and sea salt and cook for another few minutes. 

Stir in the diced tofu, black salt and black pepper and cook for another minute or two. Remove from heat. Transfer mixture to greased baking dish. Prepare the corn topping.

Creamed Corn Topping

2 tbsp vegan butter 4 cups frozen corn kernels

2 tbsp cornmeal 1 cup vegan creamer 

1 tbsp fresh basil paste (or 1 tsp dry basil) 1/2 tsp sea salt 1/2 tsp sugar

Melt vegan butter in a large saucepan over medium-low heat. Stir in corn kernels and cook for several minutes. 

Stir in the cornmeal then slowly stir in the creamer. Cook for several more minutes, until corn is heated through and mixture has begun to thicken. Remove from heat and allow to cool for several minutes.

Transfer corn mixture to a blender. Add the basil, sea salt and sugar. Blend until smooth. (Chunky is also fine.)

Dollop creamed corn over top of the "beef" base. Spread out carefully and evenly.

Preheat oven to 350 degrees F. Bake casserole in preheated oven for 35 minutes. Allow to cool for several minutes before slicing and serving.

[recipeandeat]

8 Quick & Easy Steps To Make Pesto Chicken Pizza Recipe

This chicken pizza is a delicious and easy meal that is perfect for any occasion. It combines the savory flavors of pesto, chicken, and cheese on a crispy pizza crust, creating a unique and tasty twist on a classic recipe. To make this Pesto chicken pizza, you'll need to start by making or purchasing pizza dough and spreading it out onto a baking sheet.

Next, spread a layer of pesto over the dough and top with diced chicken and your favorite cheese. Bake the pizza in the microwave until the pizza crust turns golden brown in color and the cheese melts and becomes little fluffy. Serve the pesto chicken pizza hot, garnished with fresh basil or parsley if desired. It's a quick and flavorful meal that is sure to please the whole family.

So let's know without any delay how to make pesto chicken pizza recipe easy at your home by just following some easy steps.

Cooking Time

Pesto chicken pizza that approximately about 20-30 minutes to cook properly.

Ingredients

1 pound pizza dough

1/2 cup pesto sauce

1 cup shredded mozzarella cheese

1/2 cup shredded parmesan cheese

1 cup diced cooked chicken

1/2 cup cherry tomatoes, halved

Fresh basil leaves, for garnish

How To Make Pesto Chicken Pizza Recipe In Just 8 Easy Steps

Preheat your oven to 425°F (220°C).

Dust the pizza dough with a little dry flour and roll it into a desired shape or circle a little thick.

Spread the pesto sauce over the dough, leaving a small border around the edge.

Sprinkle the mozzarella and parmesan cheeses over the pesto sauce.

Scatter the diced chicken and cherry tomato halves over the cheese.

Now transfer the pizza to a pizza pan or baking sheet.

Bake the pizza for 12 to 15 minutes, or until the pizza becomes golden brown in color and the cheese is melted and turns slightly fluffy.

Garnish with fresh basil leaves and slice into wedges.

Nutrition Value

A pesto chicken pizza will also contain various other nutrients. Here is the nutritional content of a pesto chicken pizza based on the ingredients listed above:

Calories: 253.6

Protein: 26.2 grams

Fat: 11.3 grams

Carbohydrates: 11.0 grams

Fiber: 2-4 grams

Sodium: 511.3 milligram

I hope you enjoy making and eating this Pesto Chicken Pizza Recipe! It's a delicious and easy recipe that is sure to be a hit with the whole family. Don't be afraid to get creative with your toppings - you can add any of your favorite vegetables or meats to the pizza. Just be sure to pre-cook any raw toppings before adding them to the pizza. And if you have any leftover pesto sauce, you can use it as a spread on sandwiches or as a dip for vegetables.

Also Read: Mexican Hot Chocolate Cookies: (8 Easy Steps + Video)

Thank you.

[punkbakerchristine]

baguettes! 👩🏻‍🍳🥖🇫🇷

250 grams of bread flour (plus extra for dusting), 5 grams of salt, 5 grams of dry yeast, 180 milliliters of cool water, and 2 tablespoons of vegetable/olive oil

the flour is put in a mixing bowl with an electric mixer with the dough hook, the salt and yeast are poured in on either side of the bowl, and then the mixer is switched in low at first. yes, use a mixer with wet doughs like this. water and oil are gradually poured in and alternated—the key is to activate the yeast when it’s in the flour by pouring the water on and keeping the salt away from it. you want the yeast to do its thing with the flour while proving, and it’ll taste better, imo. bump up the mixer to medium for about 5 minutes, or until the dough is a ball stuck to the dough hook. the dough will be smooth and very stretchy.

transfer the dough to a lightly oiled glass bowl and cover with plastic wrap or a towel, and then tuck away in a warm place for 2 hours or until the dough has doubled in size.

cover the work space (in my case, a clean countertop) with flour and bring out the dough—cover your hands with flour, it’s going to be sticky, just trust me on this. “knock” the air out of the dough: you do this by pushing on one side with the base of your palm and tugging back with your knuckles (you don’t want to do it too much with baguettes because they need those signature holes within).

slice the dough in half and begin shaping the halves into long little loaves: keep the lengthwise side towards you and fold the side furthest from you into the center and push down. fold the side closest to you underneath, and then elongate the loaves into that signature shape: the way i did it was i picked them up by the ends and just let them slack a bit. they should be taut, smooth on top and with a seam underneath: they should also fit the baking sheet 😅

i like to line said baking sheet with silicone mats and a dusting of flour (you can also use a nonstick baking sheet with the flour if you don’t have mats), and then carefully place the loaves on the sheet. carefully tuck the sheet into a big plastic bag and let them rise again, or prove, for 1 hour.

preheat the oven to 395° f (~200° c for our international friends) and place a roasting pan filled with 4 cups (1 liter) of water at the bottom rack: this will create steam that will leave a crust on the baguettes. lightly dust the loaves with flour and carefully make 3 diagonal slits with a sharp knife on the tops.

bake for 25 minutes, and then bump the heat down to 355° f (~180° c) and let them bake for another 10 minutes, or until they’re golden and sound hollow when knocking on the surface.

let cool on a rack and enjoy with some butter, honey, or brie cheese and prosciutto 😋

[breadbythehour]

Braided Egg Bread (Challah)

Check out my new Braided Egg Bread (Challah) Recipe!

For those in a rush, I’m re-posting the basic recipe here on my Tumblr. But if you want the full picture-by-picture instructions, nutritional information, and secrets to success you can go to my website.

Here’s what you’ll need…

Ingredients

For the Dough

7 Grams Dry Active Yeast (.25 Ounces – 1 Packet)

80 Grams Water, Warm (1/3 Cup)

3 Large Egg Yolks

1 Large Egg

48 Grams Vegetable Oil (1/4 Cup)

270 Grams All-Purpose Flour (2 1/4 Cup)*

3 Grams Salt (1/2 Teaspoon)

40 Grams White Granulated Sugar (1/4 Cup)

*You’ll also need a tablespoon or two for dusting

For the Egg Wash

1 Large Egg

15 Grams Water (1 Tablespoon)

Optional Toppings

0.5 Grams Sea Salt (Sprinkle to Taste)

0.5 Grams Sesame Seed (Sprinkle to Taste)

Additional Equipment

Mixing Bowls, Measuring Cups, and Spoons

Kitchen Scale

Container with Lid

Bench Scraper/Pastry Cutter

Baking Sheet

Instructions

In a large bowl, combine yeast and warm water. Stir until all grains dissolve. Let sit until foamy, about 10 minutes.

Combine yeast mixture with egg yolks, whole egg, and oil. Beat thoroughly.

In a separate mixing bowl, combine the flour, sugar, and salt.

Stir the dry ingredients in the wet ingredients. Mix until a loose shaggy dough forms.

Turn the dough out onto a lightly floured surface. Knead until smooth and elastic.

Transfer dough to a lightly greased container. Cover with lid (or damp cloth). Let rise until doubled in size, about 1 to 1 1/2 hours.

Punch down dough and turn out dough onto a lightly greased surface. Divide dough into multiple strands, about 12 inches long. Braid the dough and pinch to seal the ends.

Transfer dough to a baking sheet lined with parchment paper. Cover with plastic wrap and let rise until doubled in size, about 45 minutes to 1 hour.

Preheat the oven to 375° Fahrenheit (190° Celsius). While the oven heats, whisk together the egg and water to create an egg wash. Brush over the dough and sprinkle with extra sea salt and sesame seed.

Bake for 15 minutes. Tent the dough with aluminum foil to prevent over-browning. Bake for an additional 15 minutes.

Transfer dough to a wire rack to cool completely before serving.

Enjoy!