#you can sprinkle the buttered pan with cocoa if you want

[breadbythehour]

Beginner Dark Rye Sandwich Bread

Check out my new Beginner Dark Rye Sandwich Bread 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

17 Grams (1 Tablespoon) Dry Active Yeast

240 Grams (1 Cup) Warm Water

70 Grams (1/4 Cup) Molasses

150 Grams (1 1/2 Cups) Rye Flour

360 Grams (3 Cups) All-Purpose Flour or Bread Flour*

25 Grams (1/4 Cup) Dutch Cocoa Powder**

13 Grams (2 1/4 Teaspoons) Fine Sea Salt

7 Grams (1 Tablespoon) Caraway Seeds, Plus More for Sprinkling

60 Grams (1/4 Cup) Butter, Melted

1 Egg

This loaf also has an optional egg wash if you want to top it with caraway seeds:

1 Egg

1 Tablespoon Water

Additional Equipment

Standing Mixer with Dough Hook

Measuring Cups and Spoons

Kitchen Scale

Large Container with Lid

9.5-inch by 5-inch Baking Pan

Baking Brush

Wire Cooling Rack

Probe Thermometer

Oven Mitts

Instructions

In the bowl of a standing mixer, combine the warm water, molasses, and active dry yeast. Stir until all the grains dissolve. Let sit until foamy, about 10 to 15 minutes.

In a separate mixing bowl, whisk together your flours, Dutch cocoa powder, salt, and caraway seed.

With your dough hook attachment, set your mixer to low and pour in your dry ingredients. Gradually add the melted butter and egg. Mix until the dough pulls away from the sides of the bowl.

Shape your dough into a round and transfer to a lightly greased container. Cover and let your dough rise until double in size, about 1 hour to 1 1/2 hours.

Shape your dough into a sandwich loaf and transfer to a lightly greased 9-inch by 5-inch bread pan. Cover and let rise until dough is above the lip of the pan, about 45 minutes to 1 hour.

Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius).

Beat together the egg with 1 tablespoon of water to create an egg wash. Brush the egg wash mixture over the top of the bread. Sprinkle with caraway seeds.

Bake your bread for 20 minutes. Tent with aluminum foil, and then bake another 20 to 25 minutes until internal temperature reads between 195° and 200° Fahrenheit (90° and 93° Celsius). Bottom will sound hollow when thumped.

Turn out loaf onto a wire cooling rack. Let cool completely before slicing and serving.

Enjoy

[daisys-little-cookbook]

Brownie cake

I made this little Leo cake as a late gift to my dad for his 38th birthday. Technically, it's two brownies cosplaying as cake but 🤫. A couple of mistakes were made on my end, but overall, the recipe is solid.

Ingredients

Brownies:

3 cups granulated sugar

1.5 cups all-purpose flour

1 1/3 cups sifted cocoa powder

1 cup sifted powdered sugar

2 11.5 oz bags of chocolate chips

1.5 teaspoons of sea salt

4 large eggs

1 cup of canola oil

4 tablespoons of water

7/8 teaspoons of vanilla extract

1/8 teaspoon of cheesecake flavoring

2 buttered 8x8 round baking pans lined with parchment paper

Chocolate filling:

1 cup of unsalted butter, room temperature

0.5 teaspoon of vanilla extract (optional)

0.5 teaspoon of cheesecake flavoring (optional)

0.25 teaspoon of fine sea salt

1 cup of sifted cocoa powder

1 14 oz can of cold sweetened condensed milk

Colored buttercream:

2 cups softened unsalted butter, separated

2 14 oz cans of cold sweetened condensed milk, separated

2 teaspoons of the flavoring of your choice (I used a 1:1 ratio of vanilla and cheesecake)

As much food coloring as you think you'll need for the colors you want (I just eyeballed it)

Piping bags and tips

Optional:

Sprinkles

Colored icing for writing (make sure to store it somewhere cool and dress to avoid melting)

Edible glitter

Instructions

Brownies:

Preheat the oven to 325°F.

In a medium bowl, mix together all dry ingredients

In a large bowl, whisk together the eggs, oil, water, and flavoring (you can use a hand mixer for this)

Sift the dry mix over the wet mix and stir until just combined. DO NOT USE YOUR HAND MIXER FOR THIS. THE BATTER WILL BE THICK. YOU WILL BREAK IT

Pour the batter into the prepared pans, making sure to pour an equal amount. Give the pans a jiggle and tap it against the counter to remove air bubbles, smooth the top with a spatula

Bake for 42 minutes, allow to cool completely

Chocolate filling:

With your mixer (or by hand if you're brave), whip the butter on medium high speed for 5-7 minutes

Add in the flavorings, salt, and sifted cocoa powder and mix on the lowest speed until fully incorporated

In 3-4 installments, mix in the sweetened condensed milk at a medium speed. Make sure to scrape down the sides of the bowl

Allow to firm up in the fridge for 30 minutes before using

Colored buttercream

Whip the butter on medium high speed for 5-7 minutes. It should be light and fluffy, like with chocolate filling. Again, scrape down the sides of the bowl

Add a couple of tablespoons of the cold sweetened condensed milk, flavorings, and food coloring. Beat until it is well incorporated

Add the remaining sweetened condensed milk, a small amount at a time mixing well after each addition

Beat on medium-high speed for at least two minutes or until the frosting is smooth and airy. Be careful not tover mix or else the frosting will get a weird texture

Allow to set for 30 minutes in the fridge before using

Assembly:

Pipe the chocolate filling onto one of the brownies. Make sure the filling is firm and the brownies are even, or else your cake will be lopsided. Gently layer the second brownie on top

Do a crumb coat with a thin layer of your primary color of frosting. Allow to set in the fridge for 30 minutes

Coat your cake in a second layer of your primary color. Make sure it is nice and even. My favorite way to smooth out the frosting is by putting a layer of parchment paper over it and running a cake scraper over it

Using your secondary colors, decorate your cake however you want.

Add sprinkles or any other decorations you want

Enjoy 🫶

[abramsbooks]

RECIPE: Gooey Triple-Chocolate Cookies (from What’s Gaby Cooking: Take It Easy by Gaby Dalkin)

If you’ve ever been torn between making cookies and brownies, this recipe is for you. The dense chocolate dough with semisweet chunks and extra chocolate chunks on top, plus a sprinkling of flaky salt, are the things of your cookie-brownie-mashup dreams. Dad, I made these for you. And I expect them stocked anytime we come visit!

Makes 14 cookies

2½ cups (350 g) all-purpose flour, scooped and leveled

½ cup (50 g) Dutch-process cocoa powder

1 teaspoon baking powder

1 teaspoon baking soda

1½ teaspoons kosher salt

1 teaspoon espresso powder

1 cup (225 g/2 sticks) plus

2 tablespoons unsalted butter, at room temperature

¾ cup (150 g) plus 2 tablespoons granulated sugar

1 cup (220 g) packed dark brown sugar

2 large eggs, at room temperature

1 tablespoon vanilla extract

2 cups (12 ounces/340 g) semisweet chocolate, roughly chopped, plus ½ cup (4 ounces/85 g)

more for topping

Flaky salt, for topping

In a bowl, combine the flour, cocoa powder, baking powder, baking soda, salt, and espresso powder.

In the bowl of an electric mixer, beat the butter, granulated sugar, and brown sugar on medium speed until light and fluffy, about 3 minutes, scraping down the sides of the bowl as needed.

Add the eggs, one at a time, beating until incorporated. Add the vanilla and beat to combine.

In three additions, add the flour mixture, beating on low between each addition until no dry streaks remain.

Beat in the chopped chocolate. Cover and chill the dough for 30 minutes.

Preheat the oven to 350°F (175°C). Line two sheet pans with parchment paper. Scoop and roll the dough into 2½-inch (6 cm) balls. Place on the prepared sheet pans, spacing at least 2 inches (5 cm) apart. Top each ball with a piece of the remaining chocolate chunks, pressing down slightly, then sprinkle with flaky salt.

Bake the cookies for 12 minutes, then remove from the oven and lightly bang the tray on the counter to deflate them slightly. Return to the oven and continue to bake until the cookies are set and the chocolate is very melty, 2 to 3 minutes longer.

NOTE: There are a couple different techniques you can use when measuring flour for making cookies. I’m a scoop-and-level kind of girl and highly recommend that you do it that way too but we put in the weighted measurement in grams to be the most PRECISE.

Bestselling author Gaby Dalkin is back with What's Gaby Cooking: Take It Easy, sharing 100 recipes that put ease, flavor, and adaptability first

In her new book, Gaby Dalkin returns with her signature approach: Enjoy your life by eating the food you love. But this time around, she also emphasizes a no-fuss attitude. What's Gaby Cooking: Take It Easy offers 100 new delicious and stress-free recipes, suited for any and all occasions.

Everything we cook right now—whether it’s for a potluck picnic with friends or a solo night in binge-watching reality TV—needs to be crazy simple, easily pulled together from those lasting pantry items, still shockingly delicious at room temperature, and not requiring that one random ingredient you drove 45 minutes to get and will never use again. We want food that tastes like it took hours to prepare but doesn’t actually require anything too exact. Give us the forgiving recipes: Out of shallots? Try an onion. The more fail-proof, the better. If this low-maintenance approach sounds like your kinda thing, Dalkin has got your back. With 100 easy ideas for dishes to serve wherever you go (or don't go!), make-ahead dressings and sauces for lazy last-minute dinners, and of course—give the people what they want!—big, crunchy, fresh salads and rich, chocolatey, you’re-in-sweatpants-anyway desserts, Take It Easy is Dalkin’s first book bringing her tasty, crowd-pleasing concepts to quicker, simpler meals.

For more information, click here.

[robbybirdy]

Baking therapy on a budget Ft. Genshin Characters: Faruzan - Buttermilk Chocolate Cake

Hello, Every bridy. Today we are going to be making a very simple buttermilk chocolate cake. The reason being I was given a bunch of buttermilk, and wanted to use it up so I didn’t have to throw any of it away.

I have to be honest with you all. When I made this cake, I had no idea what character this cake would be inspired by. Sometimes I do plan that part before baking. But this recipe was one where I just wanted to bake it and have future Robby figure out who it should pair with, in regards to Genshin Characters. And I honestly still had no idea until I actually did Faruzan’s hangout event. 

Faruzan is a professor for one of the schools in Sumeru. She was trapped in a domain puzzle 100 years ago but was able to free herself. Everything around her changed, but because she was in the domain filled with magic, she stayed the same age that she was when she entered. Even though she looks young she is 100+ years old, and she gives off Grandma vibes. She says that she likes baked goods. 

The recipe and the measurements will be down in the description below. 

The first thing that you are going to do is gather your ingredients. 

For the cake:

Granulated sugar

Vegetable oil

3 eggs

Vanilla extract

Sour cream 

All-purpose flour 

Cocoa powder

Espresso powder or finely ground coffee (optional)

Baking powder

Baking soda

Salt

Buttermilk

For the frosting

Butter

Cocoa powder

Powdered sugar 

Buttermilk 

Vanilla extract 

Chocolate sprinkles for garnish (optional)

Preheat your oven to 350F. 

You are going to need a large mixing bowl. In that bowl, you are going to combine the sugar, vegetable oil, eggs, and vanilla extract. The batter should be light in color and well incorporated using an electric mixer at medium speed.

Stir in the sour cream and beat well.

Sift dry ingredients in a separate bowl. Add slowly to the main batter with buttermilk, mixing until the flour is just combined.

To make a great blend, simply mix the dry ingredients with some buttermilk on a low setting.

Scrape the sides of the bowl with a spatula and stir the batter from the bottom to the top to make sure that everything is mixed well. 

Pour the batter into a 9x13 inch pan and bake it at 350F for 26-28. Once a toothpick comes out clean it is done. 

Remove it from the oven and let it cool completely, before putting the frosting on. 

While the cake cools, we are going to be making the chocolate frosting. 

Cut the butter into pieces that are about 1 tablespoon in size. If you are using a spread or margarine, just eyeball it. 

Whip your butter for about 3-5 minutes making sure that you scrape down the bowl occasionally. You want to do it for this long so that the butter becomes light in color, and has more volume. 

Next, you will be adding your cocoa powder and powdered (confectionary) sugar. Followed by 2 tablespoons of buttermilk and beat for 60-90 seconds until everything is completely smooth. 

If desired you can add in the remaining buttermilk and the vanilla extract, and beat for 2 minutes. 

Spread the frosting of the cooled cake and then if desired cover the frosting with sprinkles. 

Honestly, this was a very simple cake, and despite how many ingredients there were in the recipe it was very straightforward and easy to understand. And the taste was amazing. Everyone told me that they liked it. And trust me when I say they are very honest with me. They know that I write about their comments, and they encourage me to write. 

They said as chocolate cakes go, it was a very good cake. 

I hope that you liked this recipe. Feel free to check it out for yourself. See you in the next post. Thank you. 

Pinterest: Here

Recipe:

[hopefulstarfire]

Hi. So. I'm missing my Grandma. I moved a few months ago and she's not a place she can do really any traveling, and I'm not making it back home this year for various reasons but. Idk I just miss her, even talking on the phone isn't the same as when I lived with her. And I miss her food like crazy. So I thought I could share some of her recipes, if y'all want. Some of these she learned from her mother in law, and a couple of these are just from her family and she always loves getting recipes so she hoards them. I think she has every cook book and cooking magazine to ever exist; we have one from the 1800s that tells you how to cook bear lmfao. But they're all pretty fucking amazing so. Yeah.

I'm gonna put these under a read more for you guys ^^.

Frosted Sugar Cookies

Sugar Cookies

1 cup crisco.

1 cup margarine.

1 cup white sugar.

1 cup powdered sugar.

2 eggs.

1 tsp baking soda.

1 tsp vanilla.

1 tsp cream of tartar.

4 cups flour.

Mix and chill for one hour. Roll out and cut with cutters. Roll into balls, roll in sugar, and flat with a glass bottom dipped in sugar. Bake at 375 and babysit the cookies; start them on the bottom rack (do everything on the bottom rack) and then move them to the top shelf just as they start to turn and when they're browning at the bottom, remove them from the oven and let cool.

Powdered Sugar Frosting

1 stick of margarine.

1 tsp vanilla.

1 ½+ cups powdered sugar.

“A little bit” of half n half.

Melt margarine just a little bit. Mix with vanilla and powdered sugar, which you may have to sift. Add half n half (or milk), beat by hand (do not use a mixer), and mix until you reach desired consistency and flavor.

-

Chocolate Chip Cookies

1 cup butter, softened.

¾ cup sugar.

¾ cup brown sugar.

2 eggs.

1 tsp salt.

1 tsp vanilla.

2 ½ cup flour.

1 tsp baking soda, dissolved in.

1 tbsp hot water.

1 pkg chocolate chips.

Mix ingredients. Place on a greased cookie sheet and bake at 375. No timer needed, you have to babysit the cookies until they’re done, just as you do with the sugar cookies.

-

Frosted Brownies

Brownies

1 stick margarine.

2 cups sugar.

5 eggs.

4 tbsp cocoa.

2 tsp vanilla.

1 cup flour.

½ cup chopped nuts (optional).

Cream butter and sugar. Adds eggs and cocoa, then the rest. Bake at 375 for 30 minutes in a 10x15in pan.

Side note: There is also an additional measurements for an 11x18 as follows: 1 ½ stick margarine, 3 cups sugar, 8 eggs, 6 tbsps cocoa, 3 tsps vanilla, 1 ½ cup flour, and ¾ cups chopped nuts.

Frosting

1 stick butter.

2 tbsp cocoa.

⅓ cup milk or cream.

1 cup sugar.

2 cups powdered sugar.

1 tsp vanilla.

Extra milk, if needed.

Melt butter in a saucepan, then add cocoa. Stir in milk & sugar. Bring to a boil for 1 minute. Remove from heat, then beat in sugar and vanilla.

Side note: The aforementioned 11x18in measurements for the frosting are: 1 ½ stick butter, 3 tbsps cocoa, ⅓ cup milk/cream, 1 ½ cup sugar, 3 cups powdered sugar, and 1 ½ tsp vanilla, with extra milk if needed.

-

Chocolate Fudge (from her Mom)

3 cups sugar.

1 envelope unflavored gelatine.

1 cup milk.

½ cup light corn syrup.

3 squares (3oz) unsweetened chocolate.

2 tsp vanilla.

1 ¼ cup butter or margarine.

1 cup coarsely chopped nuts.

Butter an 8x8x2in deep pan. In a 3 ½ qt pan, mix sugar with dry gelatin; add milk, corn syrup, chocolate and butter. Cook over med heat, stirring frequently to 238 degrees on candy thermometer or until a little in cold water forms a soft ball that flattens when removed from water. Remove from heat. Pour into a large mixing bowl. Stir in vanilla. Cool 25 minutes. Beat with wooden spoon until candy thickens. Stir in walnuts. Spread in prepared pan. Let cool, then cut into squares.

-

Chicken and Noodles

Cover one whole chicken in a large, heavy bottomed pot with water. Sprinkle in salt, pepper, chicken bouillon powder, onion flakes, a little bit of celery flakes and garlic salt to your hearts content. Bake until chicken is done (stick a fork into and if it slides out clean and easy, it’s done). 

Remove chicken from the pot to a platter and cut up, then pull apart and shred the chicken.

In the meantime, dump in 2-3 cups of elbow noodles [probably more -- I think we use like 2 boxes at least]. Use 1 large can cream of chicken and add the meat. Stir together and enjoy.

-

Cheesy Chicken Rice

4 skinless, boneless chicken breasts.

1 (10 ¾ oz) can Campbell’s cream of chicken soup.

1 ⅓ cups water.

1-2 cups Minute Maid white rice, uncooked.

2 small cans corn, drained.

2 small cans peas, drained.

2 small cans carrots, drained.

8 oz or more shredded fiesta blend cheese.

½ tsp onion powder

Stir soup, water, rice and veggies together in a 12x8 shallow baking dish. Season chicken as desired, and top the rice mix with the chicken. Cover the dish with aluminum foil. Bake at 375 for 40-45 minutes. Uncover, top with cheese and put back in the oven for about 5 minutes or until cheese is melted.

-

Banana Bread

3 ripe bananas, mashed.

1 cup sugar.

½ cup crisco.

2 eggs.

3 tbsp buttermilk.

2 cups flour.

1 tsp salt.

½ tsp baking soda.

½ tsp baking powder.

Nuts (optional).

Bake at 350 for 1 hour.

-

Biscuits (from her great-grandmother)

1 cup crisco.

1 ¼ cup buttermilk.

2 ½ cups self rising flour.

Put Crisco in mixing bowl, then add buttermilk and flour. Take a tablespoon and mix until it is mixed well. Pour out onto floured paper or board, and cut or roll dough over; pinch smaller pieces and roll in hands, put onto greased pans. Bake at 450-500 for 20-45 minutes.

-

Dinner rolls (from her great-aunt)

1 ½ cups boiling water.

½ cup sugar.

1 tsp salt.

¼ cup crisco.

1 egg

1 pkg active dry yeast or compressed yeast.

½ cup lukewarm water.

5-6 cups flour.

Pour boiling water over sugar, salt and crisco; stir until dissolved and cool to lukewarm. Dissolve yeast in ½ cup of lukewarm water. Add yeast to above mixture, add egg, mix well. Add flour to make dough soft. Rub surface with crisco. Place in a bowl, cover tightly and refrigerate until ready to use (will keep for about 1 week). When ready, knead and punch down dough. Roll out on floured board until ½ thick and shape by hand. Brush with butter. Allow to raise double in bulk, about 1 hour. Bake at 425 for 20 minutes.

-

Lasagna (from her mother-in-law)

1 ½ lb ground beef, ground and drained.

1 lg can canned tomatoes, blended.

3 8 (oz) cans tomato sauce.

1 lg dry pkg McCormick spaghetti sauce.

½ tsp salt to taste.

2 8oz pkgs shredded mozzarella

Grated canned parmesan.

Mix together ground beef, blended tomatoes, sauces and salt together and simmer for 15-20 minutes or until thickened. Cook 8 lasagna noodles as directed on the package and rinse in cold water.

Put a thin layer of sauce in a glass 9×13in pan; then a layer of noodles, and on top of that, half of the remaining sauce. Sprinkle 1 pkg mozzarella, and a cup of parmesan over it. Add another layer of noodles, then layer the rest of the mozzarella, then parmesan and then finally the rest of the sauce on top of that. Bake at 350° for about an hour, until the cheese is bubbly. Serves best if you let it stand for 15 minutes.

-

Pancake Mix

2 eggs.

2 tbsp margarine, slightly melted.

2 cups buttermilk.

2 cups flour.

½ tsp baking soda.

1 tsp baking powder.

5 tbsp sugar.

½ tsp salt.

Mix until creamy, but batter may stay a little on the lumpy side.

-

Waffles (from my Grandpa!)

2 cups flour.

½ tsp salt.

4 tbsp baking powder.

1 ¾ cups milk.

2 eggs, beaten until light.

½ cups melted shortening.

Mix together.

-

Deviled Eggs

1 tbsp vinegar.

1 ½ tbsp mayonnaise.

1 tbsp sugar.

½ tsp mustard.

12 boiled eggs.

Cut eggs in half length wise. Scoop and mash the yolks, then mix with the vinegar, mayo, sugar and mustard. Put in egg whites. Refrigerate.

-

Stuffing

4 skinless chicken breasts.

1 cup chicken broth.

1 can cream of chicken soup.

1 box chicken stuffing mix.

½ cup water.

Put chicken in a slow cooker, and pour broth over the chicken. Next, place the soup, stuffing and water into a bowl and mix. Put on top of chicken, cook on low for seven hours.

-

Banana Split Salad

1 can eagle brand milk.

18oz carton cool whip.

3 bananas, cut up.

1 can cherry pie filling.

1 can crushed pineapple (drained).

1 pkg nuts.

Mix milk and cool whip together until stiff. Add remaining ingredients by hand. Blend well. Chill.

-

Zucchini Bread

3 eggs.

2 cups sugar.

1 cup oil.

2 cups zucchini, ground.

3 cups flour.

1 tsp salt.

1 tsp baking soda.

¼ tsp baking powder.

3 tsps vanilla.

3 tsps cinnamon.

½ cup nuts.

Mix together first 4 ingredients, then add remaining. This will make about 2 pans. Bake at 350 for 1 hour.

-

Raw Apple Cake

Cake

½ cup oil.

2 cups sugar.

2 eggs.

1 tsp vanilla.

3 cups apples, sliced.

1 cup raisins (optional)

1 cup chopped nuts.

1 tsp baking soda.

3 cups flour.

½ tsp salt.

1 tsp cinnamon.

In a large bowl, beat oil, sugar, and eggs until well beaten. Add remaining ingredients, and mix with spoon. Pour into a greased 9x13in pan, and bake at 350 for 50 minutes.

Butter Sauce

1 cup sugar.

2 tbsp corn starch.

½ cup butter.

1 cup milk.

1 tsp vanilla.

Cook over low heat until thickened. Add a few drops yellow food coloring. Serve on cake while warm.

-

Hamburger Spaghetti Casserole (from her mother in law)

Small pkg hamburger meat.

1 lb box of Great Value spaghetti.

Small can whole kernel corn.

Large can cream of chicken soup.

Pack of Kraft cheese slices (I personally use shredded fiesta blend cheese instead, I think it tastes so much better but that's what the recipe calls for)

Cook noodles, brown hamburger and drain corn, then add it to the meat. Drain noodles. Mix noodles, meat and corn in the pan and add the soup. Mix. Spread mixture into a casserole dish. Cover and bake at 350° for an hour, or 45 minutes if it's a glass dish. 10 minutes before the timer goes off, layer the top with cheese and place back into the oven without covering it again.

-

Potato Salad

1 dozen boiled eggs.

1 stick margarine, softened.

1 tbsp mustard.

6 tbsps dill pickle juice.

1 tbsp sugar.

10 medium potatoes, boiled, peeled and chopped finely.

½ dill pickle, chopped fine (use grater).

¼ cup cream or milk.

1 cup mayonnaise.

Salt & pepper to taste.

Onion flakes (optional).

Boil eggs, cutting in half lengthwise. Put the egg whites in a large bowl and the yolks in a medium bowl. Mash the egg yolks with a fork. Add margarine, mustard, pickle juice and sugar to the yolks, stir well. Add mayo to the egg yolk mixture, then stir in the cream/milk and the dill pickle. Set mixture aside. Prepare potatoes, add to egg whites bowl. Pour mixture over potatoes and egg whites and stir together. Salt and pepper to taste.

-

Lefse (from her mother-in-law)

8 cups potatoes, mashed.

1 tbsp salt.

¼ cup margarine or butter.

½ cup rich cream (or half-n-half).

2 tbsps sugar.

1 ½ cups flour.

Cook 5 lbs potatoes (8 cups), keeping skins on and running through a potato ricer before mashing. You can clean the skin out of the ricer with a fork. Add in the salt, margarine, sugar and rich cream. Set aside to cool. Once cooled, work flour well into potato mix. Take a small mound of the mixture and roll it out on a pastry cloth until thin. Only take so much out or it will get sticky. Bake it on a lefse iron/griddle; brown lightly on both sides (not brown completely; it’ll be brown spots). 

[thommi-tomate]

Kochen für kleine und große Champions

Servus everyone and welcome to this extra edition of the Müller Mail

I am currently traveling with the DFB team in the USA, but I would like to use the time to present something very special to you today:

My new cookbook "Kochen für kleine und große Champions" 👨‍🍳 📖

Together with nutritionist Dr. Matthias Riedl, an absolute expert, I am now launching my first book on the subject of nutrition. For me it is important to bring nutrition knowledge to the forefront. The book should not just be a collection of great recipes. It should be a practical guide that helps you to understand the topic of healthy nutrition and to integrate it into your daily life.

I was able to learn a tremendous amount from "Doc Riedl" during the joint making of the book. You will find much of this in the first half of the book. From my point of view, this is an enormously important part.

Did you know that many foods have real "superpowers"? With this book you can awaken your children's curiosity and learn a lot yourself.

Nutrition is not just a fashionable topic, but an essential part of a healthy life. And if we transmit these values to our children at an early age, we prepare them for a life full of vitality and well-being.

Overnight oats with nuts and cocoa

For 4 persons

Preparation time: 10 min

Resting time: 2 hours or overnight

200g Oat flakes

½L unsweetened soy drink

2 tablespoons maple syrup

2 tablespoons defatted cocoa powder

1 tsp cinnamon powder

4 tbsp cashews

1 mango

4 tbsp. hazelnut butter (alternatively almond or peanut butter)

4 tbsp. cocoa nibs

1. in the evening, mix the oatmeal with soy drink, maple syrup, cocoa and cinnamon powder in a bowl until smooth and all the lumps have dissolved. The oatmeal mix above night - or at least 2 hours - covered in the refrigerator.

2. the next morning, coarsely chop the cashews and lightly roast them in a pan without fat over medium heat for 2 to 3 minutes. Remove and leave to cool

3. In the meantime, peel the mango, cut the pulp from the stone first into wide strips and then into cubes.

4. To serve, spread the oat flakes, decorate with the mango cubes and sprinkle with 1 tablespoon of hazelnut butter, toasted cashews and cocoa nibs.

Cooking tip:

If you prefer a hot breakfast in the morning, you can heat the oat flakes overnight in a saucepan or in the microwave before sprinkling them on top.

If the oat flakes become too hard when reheated, add an extra splash of soy beverage.

Blueberries can also be substituted for the mango.

In the book you'll find more than 50 everyday-friendly, quick-to-prepare and tasty recipes for the whole family. From clever ideas for "sneaking" something healthy into kids' mouths to tips for staying fit with healthy food, it's all here.

We have tried to design the book in a way that is understandable and easy for everyone to put into practice. No complicated recipes, but simple, delicious, fun and healthy dishes.

I am convinced that healthy eating is an important key to a fit and happy life. With this book I want to motivate you to try new things in the kitchen and show you how much fun it can be to cook with fresh ingredients.

Positive reviews - I'm glad 😀

The book has only been out for a few days, but the first positive reviews have already started flying in.

I find the one from Eric, who writes at the end, especially funny:

"The ball is in the pot! The home game can begin! 5-delicious Champions League pies for this book! Delicious bullseye for the whole family."

My cookbook is now available

The cookbook "Cooking for Little and Big Champions" is now available on Amazon or in stores. I would be happy if you take a look inside and try out one or the other recipe

So, guten Appetit and stay encouraged!

Euer Thomas

Source: Die Müller Mail

[deadbiwrites]

ooooh what are your cookie recipes?

.... So, typing all of my recipes would take several days even if I wasn't recovering from hand surgery at the moment, so I'm gonna hit you with my top 3 most beloved/requested cookie recipes- all are pretty simple and you don't have to be an expert anything to do a halfway decent job!

So, in order from simplest to most involved:

Cake mix cookies:

1 box cake mix (any kind but angel food- I like Duncan Hines best)

2 eggs

⅓c veg oil

(1 bag chocolate chips if desired- obviously they're always desired, duh)

Mix together, form into balls, put on lined baking pan about 1½ inches apart, and bake at 350 for 10 minutes in a conventional oven (even convection ovens have a conventional option!)

Coconut macaroons:

5 ½c Flaked coconut

14 oz Sweetened condensed milk

⅔c AP flour

Pinch salt

Splash vanilla (original recipe calls for 2 tsp, I generally use 1 Tbsp)

Sprinkle of cinnamon

Mix dry ingredients together with hand mixer or wisk

Add wet ingredients and mix together with either a hand mixer or your hands! A wisk for this part is just gonna cause problems, trust.

Form into balls (this is easiest if your hands are wet with water, as it prevents the dough from sticking to you) and place on parchment lined baking sheet (DO NOT use wax paper for stuff that goes in the oven, learned that when I was 12)

Smoosh balls slightly if desired (they don't spread at all, so you can put a ton right up on each other on the same sheet and they will stay the exact shape you put them in!)

Bake at 350 in conventional oven until nice and golden (if you can't smell or see the golden toasted coconut, they’re not done)

((If you want, you can drizzle some caramel or a little if the Ghirardelli meltable wafers on them for a little extra oomph, but honestly, they're really good even without!))

And finally, my magnum opus, a recipe that I've been tweaking since I royally fucked them up at age 13

No-Bakes:

3 cups quick oats (the old fashioned ones *can* work, but they don't expand quickly enough and the texture and taste suffer for it imo)

½c milk

1 ½c granulated sugar

½c dark brown sugar (you can also do all granulated sugar, but I like the depth the molases brings to the flavor)

1Tbsp vanilla extract (preferably the good shit from Mexico)

1 MASSIVE scoop creamy pb (measure it with your heart, but also I want you to question if it's too much- the answer is no)

½ cup dark cocoa powder (again you can use regular cocoa powder and it'll be fine!)

2Tbsp butter, cold

Sprinkle of cinnamon

Put milk, sugars, butter, and cocoa powder into a saucepan over medium/medium-low heat (works best with a thick-bottomed pan). Stir constantly until butter is completely melted

Add vanilla and pb, stir together until pb melts (note: you don't want it to be bubbling a lot, or else it'll be more bitter from burnt cocoa. Also, it should look glossy when the pb is melted!)

Add the oats, remove from heat, stir together until completely combined, and let remain in pan 2 mins to allow oats to cook (that's what makes the no bakes stick together)

Use a scoop or a spoon and plop them onto aluminum foil or parchment

Let cool for like.... 30ish minutes, then eat!

[adamgant]

Healthy peanut butter snacks

Healthy peanut butter snacks https://ift.tt/gAJlDr9 Sharing some of my favorite peanut butter snacks Hi friends! How are. you? I hope you’re having an amazing day so far! We are off on some adventures — follow along on Instagram stories! Today I wanted to chat about a beloved snack favorite: peanut butter. SO many of us love peanut butter – it’s such a nostalgic food – and it can be an awesome snack staple. When I’m looking for peanut butter, I check for a couple of things: It needs to be certified organic, as peanuts are a heavily-sprayed crop It needs to have simple ingredients, like peanuts and salt only. No extra oils. Today, I wanted to share 10 mouthwatering peanut butter snacks that will satisfy your cravings with simple, whole ingredients. Peanut Butter: A snacking staple Peanut butter is a beloved favorite for people of all ages. Its rich, creamy texture and nutty flavor make it a delightful treat on its own. However, the magic of peanut butter lies in its versatility. From sweet to savory, peanut butter pairs well with a variety of flavors and textures, making it a perfect ingredient for creating delicious snacks any time of day. Is Peanut Butter a Healthy Snack? Absolutely! Peanut butter is packed with essential nutrients that can benefit your health. A serving of peanut butter provides a a little protein, along with essential vitamins and minerals like vitamin E, magnesium, and potassium. Additionally, peanut butter contains healthy fats that can help maintain normal blood sugar, cholesterol, and blood pressure levels, supporting overall heart health. 10 Healthy Snacks with Peanut Butter Peanut Butter Banana Bites Ingredients: Bananas, peanut butter, chocolate chips Instructions: Slice bananas, spread peanut butter on each slice, top with chocolate chips, and freeze until firm. Peanut Butter Oatmeal Cookies Ingredients: Rolled oats, peanut butter, maple syrup Instructions: Mix oats, peanut butter, and maple syrup, form into cookies, and bake until golden brown. No-Bake Peanut Butter Energy Bites Ingredients: Peanut butter, rolled oats, honey, shredded coconut Instructions: Combine all ingredients, roll into balls, and chill until firm. Peanut Butter Apple Nachos Ingredients: Apples, peanut butter, chocolate chips, shredded coconut Instructions: Slice apples, drizzle with peanut butter, and sprinkle with toppings of your choice. Peanut Butter Protein Smoothie Ingredients: Banana, spinach, protein powder, peanut butter, almond milk Instructions: Blend all ingredients until smooth and creamy. Peanut Butter Rice Cakes Ingredients: Rice cakes, peanut butter, sliced strawberries Instructions: Spread peanut butter on rice cakes and top with sliced strawberries. Peanut Butter Stuffed Dates Ingredients: Medjool dates, peanut butter, almonds Instructions: Remove pits from dates, fill with peanut butter, and top with almonds. Peanut Butter Greek Yogurt Dip Ingredients: Greek yogurt, peanut butter, honey Instructions: Mix yogurt, peanut butter, and honey until smooth and creamy. Use as a dip for fruit or veggies. You can also top with granola and berries. Peanut Butter Granola Bars Ingredients: Rolled oats, peanut butter, honey, nuts, dried fruits Instructions: Combine all ingredients, press into a pan, and bake until golden brown. Peanut Butter Chocolate Smoothie Bowl Ingredients: Frozen bananas, spinach, cocoa powder, peanut butter, almond milk Instructions: Blend all ingredients until smooth, pour into a bowl, and top with your favorite toppings. Whether you’re craving something sweet or savory, these healthy peanut butter snacks are sure to hit the spot. Enjoy the delicious flavors while nourishing your body with wholesome ingredients. For more, check out these easy High Protein Snacks. The post Healthy peanut butter snacks appeared first on The Fitnessista. via The Fitnessista https://ift.tt/Ld692Ub June 26, 2024 at 06:50AM

[caelmewedd]

Aevon's Winter Recipes

Aevon's Unicorn Hot Chocolate

What You'll Need:

1 cup white chocolate pastille

4 cups of milk

1 teaspoon vanilla extract

1 teaspoon cranberry syrup, plus a little more for garnish

1 teaspoon of whipped cream

Lots and lots of marshmallows

Candies

How to Do:

1. With the help of an adult, heat the milk, white chocolate pastilles and vanilla extract in a saucepan over medium heat until evenly melted.

2. When everything is evenly melted, add the teaspoon of cranberry syrup, which will turn the milk pink. If you want a more intense blueberry flavour, add a little more.

3. Decorate the unicorn chocolate with marshmallows, candies, whipped cream and lots of cranberry syrup.

Gingerbread Dragons

What You'll Need:

3 cups of flour, plus extra for dusting

1 teaspoon of baking soda

2 teaspoons of ground ginger

1 teaspoon of cinnamon

1/4 teaspoon of salt

3/4 cup of butter, softened

3/4 cup of brown sugar

1/2 cup of molasses

1 egg

Dragon stencil

Frosting, sprinkles, or any cookie decorations!

How to Do:

1. Preheat the oven to 175° C. (Have an adult help you with this!)

2. Mix the flour, baking powder, ginger powder, cinnamon powder and salt in a bowl.

3. In a separate bowl, beat butter and brown sugar with an electric mixer until fluffy. (An adult can also help you with this!)

4. Add the molasses and egg to the butter and brown sugar and mix well.

5. Slowly add the dry ingredients to the wet ingredients until well mixed.

6. Flatten the dough with your hands and place it in the refrigerator for 30 to 60 minutes, so that it is easily kneadable.

7. Sprinkle your work surface with flour. Roll out the dough with a rolling pin to a thickness of about 3 millimeters.

8. Hound a template over the dough and use a sieve to lightly sprinkle the flour onto the dough so that the shape of the dough is clearly visible.

9. Cut the dough along the flour or let your imagination run wild!

10. Line a baking tray with baking paper and place the cookies on it. Place the baking tray in the oven for about 10 minutes until the cookie edges are firm.

11. Let the cookies cool completely before icing them – make a beautiful fantasy dragon!

Rosalyn's Cinnamon Rolls Baked in Orange For a Campfire

What You'll Need:

1. 1 ready-made cinnamon roll

2. Sugar glaze

3. Oranges

4. Aluminum foil

How to Do:

1. With the help of an adult, cut off the top of the orange and set it aside.

2. Take out the juicy inside of the orange.

3. Put the cinnamon roll in the orange mixture.

4. Put the top back and wrap the whole thing in foil.

5. Find a fan to carefully turn it on for 15 minutes. You can put it on the coals!

6. Remove the orange from the heat, remove the foil and the top. Put sugar glaze on it and eat it straight from the orange!

Ciaran’s Hot Cocoa Recipe

What You’ll Need:

½ cup of sugar

¼ cup of cocoa powder

¾ teaspoon of vanilla extract

1/3 cup of water

4 cups of milk

What to Do:

1. Combine the sugar, cocoa powder, vanilla exctract, and water in saucepan.

2. With an adult’s help, heat the saucepan on the stove over medium heat. Stir until the ingredients become a syrup and it simmers.

3. Add the milk slowly while stirring.

4. Keep the mixture on the stove until the hot cocoa is your preferred temperature, then serve!

Aramil's Apricot & Peach Pies

What You'll Need:

6 cups of purpose flour

2 teaspoon of salt

1 cup of shortening

1 cup milk

8 oz dried apricots

6 oz dried peaches

3/4 cup of sugar

Water to cover

2 cup of vegetable oil for frying

How to Do:

To Make Crust: In a large bowl, mix together flour and salt. Cut in shortening until mixture is crumbly.

Mix in milk and stir until dough forms a ball. Roll out dough and cut into 18 6-inch circles. Set aside.

To Make Filling: In a large saucepan, combine apricots, peaches, and sugar. Add enough water to cover fruit. Cover pan and cook over low heat until fruit is falling apart. Remove lid and continue to cook until water is evaporated.

Place oil or shortening in small high-sided skillet. Place over medium heat. Spoon equal amounts of filling into each pastry circle and fold in half. Seal pastry with a fork dipped in cold water.

Fry a few pies at a time in hot oil, browning on both sides. Drain pies on paper towels.

Gingerbread Dragon Treats (Only for Omnivorous Dragons, Especially for Nevermore!)

What You’ll Need:

1 ½ cups of flour

1 tablespoon of ground ginger

½ tablespoon of ground cinnamon

¼ teaspoon of ground cloves

¼ cup of molasses

¼ cup of water

2 tablespoon of vegetable oil

What to Do:

1. Preheat the oven to 325 degrees. (Make sure an adult helps you with this part!)

2. Mix the flour, ginger, cinnamon, and cloves together.

3. Whisk the molasses, waterm and vegetable oil in a separate bowl.

4. Mix the dry ingridients into the liquid mixture until well combined.

5. Roll out the dough with a rolling pin until it’s about ¼-inch thick.

6. Using cookie cutters, cut treats in the shapes of your dragon’s favourite things as a special surprise!

7. Move your treats to baking sheet, bake for 20 minutes, and cool completely before serving.

8. Share them with your dragon and see how happy she or he is!

[eazy-group]

Keto PB & Chocolate Cottage Cheese Ice Cream

New Post has been published on https://eazywellness.net/keto-pb-chocolate-cottage-cheese-ice-cream/

Keto PB & Chocolate Cottage Cheese Ice Cream

You’ll only need 5 ingredients to make this protein-rich ice cream that is reminiscent of a Reese’s Peanut Butter Cup, but a healthier version. Cottage cheese and heavy cream provide a rich base that perfectly accompanies peanut butter and cocoa powder for a decadent ice cream that will leave you wanting more.

With no refined sugar and only nutritious ingredients, this ice cream is packed full of protein that will keep you feeling fuller for longer and keep any cravings at bay. Cottage cheese is a popular ingredient used by those on a keto lifestyle, as it is naturally low in calories but rich in vitamins B and selenium—that can also support those on a weight loss plan or muscle growth. All you’ll need for this recipe is a food processor that can help incorporate the cocoa powder and peanut butter without unnecessary chunks. If you want to up the decadence and sweetness factor, why not sprinkle on some keto-friendly chocolate chips before you scoop the ice cream into the loaf pan? It’ll add extra crunch and texture to an otherwise smooth base.

If you want to customize your ice cream even further, why not sprinkle in some nuts? Nuts like walnuts or pecans are high in protein and good fat and pair perfectly with the richness of peanut butter and chocolate. Don’t say we didn’t warn you; this ice cream is extremely addictive!

Yields 4 servings of Keto PB & Chocolate Cottage Cheese Ice Cream

The Preparation

2 cup cottage cheese

1/4 cup heavy cream

3 tablespoon cocoa powder

3 tablespoon allulose

2 tablespoon peanut butter

The Execution

1. Gather and prep all ingredients.

2. Add the cottage cheese, heavy cream, allulose, and peanut butter to a food processor or blender. Pulse and then blend until the mixture is smooth.

3. Add in the cocoa powder and pulse until incorporated into the mixture.

4. Add the mixture into a bowl or container, then place in the freezer for at least 4 hours. If possible, stir the mixture every 30-40 minutes to help minimize ice crystal formation.

5. Once at the consistency you like, serve and enjoy!

This makes a total of 4 servings of Keto PB & Chocolate Cottage Cheese Ice Cream. The serving comes out to be 224 calories, 14.5g fats, 6.7g net carbs, and 15.3g protein.

NUTRITION CALORIES FAT CARBS FIBER NET CARBS PROTEIN 2.00 cup cottage cheese 426 18.7 14.7 0 14.7 48.4 0.25 cup heavy cream 202 21.4 1.6 0 1.6 1.7 3.00 tablespoon unsweetened cocoa powder 62 1.5 9 3 6 3 3.00 tablespoon allulose 17 0 0 0 0 0 2.00 tablespoon peanut butter 190 16.1 6.5 1.9 4.5 8.1 Totals 897 57.8 31.8 4.9 26.8 61.1 Per Serving (/4) 224 14.5 8.0 1.2 6.7 15.3

Keto PB & Chocolate Cottage Cheese Ice Cream

The Preparation

2 cup cottage cheese

1/4 cup heavy cream

3 tablespoon cocoa powder

3 tablespoon allulose

2 tablespoon peanut butter

The Execution

Gather and prep all ingredients.

Add the cottage cheese, heavy cream, allulose, and peanut butter to a food processor or blender. Pulse and then blend until the mixture is smooth.

Add in the cocoa powder and pulse until incorporated into the mixture.

Add the mixture into a bowl or container, then place in the freezer for at least 4 hours. If possible, stir the mixture every 30-40 minutes to help minimize ice crystal formation.

Once at the consistency you like, serve and enjoy!

Notes

This makes a total of 4 servings of Keto PB & Chocolate Cottage Cheese Ice Cream. The serving comes out to be 224 calories, 14.5g fats, 6.7g net carbs, and 15.3g protein.

3.1

https://www.ruled.me/keto-pb-chocolate-cottage-cheese-ice-cream/

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[breadbythehour]

Amish Double Chocolate Chip Bread

Check out my new Amish Double Chocolate Chip Bread 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

Starter

60 Grams Warm Water (1/4 Cup)

7 Grams Dry Active Yeast (2 Teaspoons)

150 Grams All-Purpose Flour (1 Cup)

200 Grams White Granulated Sugar (1 Cup)

240 Grams Milk (1 Cup)

Bread

150 Grams All-Purpose Flour (1 Cup)

100 Grams White Granulated Sugar (1/2 Cup)

50 Grams Cocoa Powder (1/2 Cup)

2.5 Grams Baking Powder (1/2 Teaspoon)

2.5 Grams Baking Soda (1/2 Teaspoon)

3 Grams Salt (1/2 Teaspoon)

96 Grams Melted Butter or Vegetable Oil (1/2 Cup)

122 Grams Milk (1/2 Cup)

2 Grams Vanilla Extract (1/2 Teaspoon)

265 Grams Amish Friendship Starter (1 Cup)

2 Large Eggs

42 Grams Chocolate Chips (1/4 Cup)

*Note that this only uses 1 cup of starter to make 1 loaf of bread.

Additional Equipment

Ziploc Bag

Permanent Marker

Measuring Cups, Bowls, and Spoons

Two 9 X 5 Inch Bread Pans

Parchment Paper

Wire Cooling Rack

Oven Mitts

Instructions

To Make the Starter

On a Ziploc Bag write the following instructions: Day 1: Do Nothing Day 2: Mash the Bag Day 3: Mash the Bag Day 4: Mash the Bag Day 5: Mash the Bag Day 6: Add 150 Grams Flour (1 Cup), 200 Grams Sugar (1 Cup), 240 Grams Milk (1 Cup) Day 7: Mash the Bag Day 8: Mash the Bag Day 9: Mash the Bag Day 10: Pour entire bag into nonmetal bowl. Add 150 Grams Flour (1 Cup), 200 Grams Sugar (1 Cup), and 240 Grams Milk (1 Cup). Measure 260 Grams Starter (1 Cup) into 4 Ziploc bags. Give 3 bags away and keep 1 starter for yourself. With the remaining starter in the bowl, use it to make bread

In the Ziploc bag, combine the ingredients for the starter: water, yeast, flour, sugar, and milk. Mash the ingredients together until well incorporated.

Follow the rest of the instructions as written on the bag.

To Make the Bread

Preheat oven to 325° Fahrenheit (162° Celsius).

In a large mixing bowl, whisk together your dry ingredients: flour, sugar, cocoa, baking powder, baking soda, and salt.

In a small mixing bowl, whisk your wet ingredients: vegetable oil, milk, vanilla extract, eggs, and starter.

Pour the wet ingredients into the dry ingredients and stir until just moistened. Fold in chocolate chips.

Pour batter into a lightly greased 9-inch by 5-inch bread pan.

Sprinkle a few extra chocolate chips on top.

Bake bread for 1 hour. Insert a toothpick into the center, and if it comes out clean, you’re done!

Use a butter knife to loosen the loaves from the sides of the pans, but don’t turn them out just yet! Let them cool for an hour in the pan before you turn them out onto a wire rack to finish cooling.

NOTES

This recipe also makes for great muffins! Follow the instructions for making bread, but instead of baking at 350 degrees Fahrenheit (176 degrees Celsius) for an hour, bake them for 25 to 30 minutes in a muffin tin instead. 

Enjoy!

[jeriflory]

Red Velvet Cake Recipe 

Everyone knows the name of the cake and most everyone must have tasted it. The taste of the cake is sweet and delicious. Why not have cake on the occasion of birthday or wedding anniversary? Cake is always made and you have to bring it from the cake market itself. Why don't we make a similar cake at home today. Today we will make this Red Velvet Cake Recipe, that too in a pressure cooker without oven.

Red Velvet Cake Recipe: Ingredients to make Red Velvet Cake:

2 cups flour

1 1/2 tbsp cocoa powder

1 tsp baking powder

½ tsp salt

250 g sugar

1 cup butter milk

1/3 cup vegetable oil

Dahi Vada Recipe with 6 Special Tips

1 tsp vanilla essence

1 tbsp red food gel color

1/2 tsp vinegar

Ingredients of Cream Cheese Frosting:

1 packet cream cheese

130 grams unsalted butter

200 grams icing sugar

1 teaspoon vanilla essence

2 tbsp sugar syrup

Red Velvet Cake Recipe: How to make Red Velvet Cake:

1. Put a cup of salt in a big cooker and put it on the gas to heat, remove the cooker whistle and lastik and put a cross section stand in the cooker and let the cooker get hot for 10 minutes.

2. Mix salt, cocoa powder, baking powder in this much flour and keep it aside.

3. In a large bowl add butter milk, sugar, oil, vanilla extract and beat well.

4. Blend the variety once again.

5. Slowly add the flour mixture to it with the help of a spoon, stirring two to three times.

6. Add vinegar and whisk once.

7. Grease or butter paper an 8-inch cake pan.

8. Put the cake mixture in the pan, put the pan in the cooker, close the top and cook for 35-40 minutes and then check with a toothpick, if the cake is not sticking, then the cake is cooked, now let it cool down.

9. Take it out and let it cool slightly, then, with the help of a spatula, remove the cake from the pan onto a plate.

10. When it cools down, put it in a box or lid and keep it in the fridge, before icing keep the cake in the fridge for 3-4 hours.

Red Velvet Cake Recipe: Make Cream Cheese Icing

11. Take out the butter and cream cheese from the fridge 30 minutes before.

12. Put butter in a bowl and beat it until it becomes light and fluffy.

13. In another bowl, beat the cream cheese for 1 minute.

14. Beat cream cheese and butter for 1 moment, then add vanilla essence, add icing sugar and later blend it 2-3 times and blend well. Beat for another 1-2 minutes.

15. Keep the icing in the fridge for 60 minutes.

16. Take out the cake and make powder by cutting the top layer or make powder by putting it in a blender.

17. Cut a few layers of the cake and keep them aside.

18. Spread a tablespoon of sugar syrup on top of one layer, then spread icing on that point, put the next layer on top of that and apply sugar syrup, then on that point, cover each one with icing. Save it in the ice chest for 30 minutes. After thirty minutes make a layer again with the remaining icing.

19. Sprinkle cake powder all over.

20. Keep the cake in the fridge for 30 minutes and let it set, after 30 minutes cut the cake into slices and serve.

Suggestion:

.  You can also make this cake in a pan, the process will remain the same.

.  If you do not want to bring sugar syrup from the market, then you can make sugar syrup at home by  dissolving sugar in water.

.  If you cannot find food colour, you can also use beetroot juice.

  For more information visit the link: https://cookingkhajana.in/red-velvet-cake-recipe/

[akshaymehndiratta]

Akshay Mehndiratta - 6 unique ways of using cashews in dishes

Akshaymehndiratta - Few foods can compete with cashews in terms of culinary diversity. These delectable nuts not only provide critical nutrients but also offer a creamy, nutty flavor to a variety of meals. There's no end to what you can make with cashews in your kitchen, from sweet to savory. In this blog, we'll look at six different and tasty methods to incorporate cashews into your favorite recipes, adding a new twist to your culinary masterpieces.

1. Cashew Cream Pasta Sauce

Move over traditional Alfredo sauce; cashew cream is here to revolutionize your pasta game. To make this luscious sauce, soak cashews overnight, then blend them with a splash of water, garlic, nutritional yeast, lemon juice, and a pinch of salt. Toss this velvety concoction with your favorite pasta, and you'll have a dairy-free, creamy delight that rivals any classic cream-based sauce.

2. Cashew Crusted Tofu or Paneer

Transform your tofu or paneer into a crunchy, protein-packed delight with a cashew crust. Grind cashews with your preferred blend of herbs and spices, then coat the tofu or paneer slices with the mixture before baking or pan-frying them. The result is a delightful combination of textures and flavors that will leave your taste buds wanting more.

3. Cashew Pesto

Upgrade your pesto game by replacing pine nuts with cashews. Create a classic pesto blend with fresh basil, garlic, olive oil, parmesan (or a vegan alternative), and toasted cashews. Spread it on bruschetta, mix it into pasta, or use it as a marinade for grilled vegetables – the possibilities are endless!

4. Cashew-Crusted Fish or Chicken

For a wholesome and crunchy twist, use ground cashews as a coating for fish or chicken. Dip the protein in egg wash, then roll it in the cashew mixture before baking or frying. Akshaymehndiratta says the cashews add a depth of flavor and a delightful texture that elevates the dish to new heights.

5. Cashew Butter Smoothie

Cashew butter is a lesser-known sibling of the popular peanut butter, but it brings a unique flavor profile to smoothies. Blend cashew butter with frozen bananas, a splash of almond milk, a drizzle of honey, and a sprinkle of cinnamon for a creamy and nourishing smoothie that will power up your mornings.

6. Cashew-Crusted Chocolate Truffles

Satisfy your sweet tooth with a delectable blend of chocolate and cashews. Make a mixture of ground cashews, cocoa powder, and a touch of maple syrup. Coat your favorite truffle centers with this cashew-chocolate blend, then chill them until firm. The result is a divine treat that marries the richness of cashews with the indulgence of chocolate.

Conclusion

Akshay mehndiratta cashews are a culinary powerhouse that can transform both sweet and savory meals. The choices are only limited by your creativity, from creamy sauces to crunchy coatings. Don't forget to include cashews in your ingredient arsenal the next time you're in the kitchen. Their versatility and distinct flavor will definitely impress your guests, leaving them intrigued as to the secret behind your delectable recipes.

For more information visit Akshaymehndiratta.com

[ajantafoodproductseo]

An Exquisite Chocolate Dessert Recipe using Cocoa Powder

Indulge your chocolate cravings with this delicious recipe that highlights the rich and intense flavours of cocoa powder from Ajanta Food Products, which is one of renowned cocoa powder suppliers in Delhi. Whether you're a chocolate lover or simply looking for a delightful dessert, this recipe is sure to satisfy your sweet tooth. Get ready to embark on a culinary journey with this irresistible chocolate creation.

Ingredients:

1 and 3/4 cups all-purpose flour

3/4 cup cocoa powder from Ajanta Food Products, which is one of the best cocoa powder manufacturers in India

1 and 1/2 teaspoons baking powder from Ajanta Food Products

1/2 teaspoon salt

1 and 1/2 cups granulated sugar

1/2 cup butter from Amul

2 large eggs

1 teaspoon vanilla extract from Ajanta Food Products

1 and 1/4 cups milk from Amul

1/2 cup boiling water

Optional toppings: powdered sugar, whipped cream, or chocolate shavings

Tip1:

Check out https://bit.ly/3KXA7vy to buy baking combo from Ajanta Food Products. This combo contains Baking Powder, Cocoa Powder, Custard Powder, Vanilla essence.

Tip2:

Make delicious cake by trying out flipkart to buy Ajanta 2 Cocoa Powder (50g each) 2 Drinking Chocolate (100g each) Pack of 4 Combo (300g).

Tip 3:

Click https://bit.ly/3Ilv8Dh to visit flipkart and buy Ajanta Combo of Baking Powder 100gm, Cocoa Powder 50gm, Custard Powder 100gm, Vanilla Flavour 20gm Combo  (100 gm, 50 gm, 100 gm, 20 gm).

All the products are ISI mark and are made from high quality ingredients. This combo is perfect for making any cake. All these products are FSSAI approved and with ISI marked to ensure high standards of quality.

Instructions:

Preheat your oven to 175°C and grease a 9-inch round cake pan.

In a large bowl, sift together the flour, cocoa powder from Ajanta Food Products, baking powder from Ajanta Food Products, and salt.

Set aside.

In another mixing bowl, cream together the softened butter from Amul and sugar until light and fluffy.

Beat in the eggs, one at a time, followed by the vanilla extract from Ajanta Food Products.

Gradually add the dry ingredient mixture to the wet ingredients, alternating with the milk.

Begin and end with the dry ingredients, mixing well after each addition.

Once the batter is well combined, pour in the boiling water and stir until the batter becomes smooth. The batter will be thin, but that's perfectly normal.

Pour the batter into the prepared cake pan and bake in the preheated oven for approximately 30-35 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Once cooled, you can dust the cake with powdered sugar, top it with whipped cream, or sprinkle chocolate shavings for an extra touch of indulgence.

Slice and serve this heavenly chocolate delight to enjoy the rich, moist, and intensely chocolate flavours.

Conclusion

This recipe using cocoa powder from Ajanta Food Products creates a deeply satisfying chocolate dessert that is perfect for any occasion. Its moist texture and intense flavour will leave you and your guests wanting more. So, gather your ingredients, preheat your oven, and get ready to experience a chocolate lover's dream with this decadent delight.

[tobylerohn]

Chocolate Ganache Cupcakes

Recipe from Madia Heatter, adapted by Suzanne Lenzer

Yield: 24 cupcakes Rating: ⭐️⭐️⭐️⭐️⭐️ (2,241) Time: ~1 hour

This simple recipe, modestly entitled “Chocolate Cupcakes” from the 1974 book “Maida Heatter’s Book of Great Desserts,” produces cakes with a rich, moist crumb that relies on cocoa powder for a deep chocolatey flavor. But it’s the topping of semi-sweet chocolate ganache that separates these cupcakes from the crowd. — Suzanne Lenzer

Ingredients:

Cakes:

2 cups sifted all-purpose flour

1 teaspoon baking soda

½ teaspoon salt

½ cup unsweetened cocoa powder (preferably Dutch process)

⅔ cup/5⅓ ounces unsalted butter (1⅓ sticks)

1 teaspoon vanilla extract

1½ cups granulated sugar

3 eggs

1 cup milk

Ganache:

6 ounces of semisweet chocolate chips

⅓ cup heavy cream

1 tablespoon granulated sugar

1½ tablespoons unsalted butter

Instructions:

Heat the oven to 350 degrees and line enough muffin tins to make 24 muffins with cupcake liners. Sift together the flour, soda, salt, and cocoa powder and set aside. Use a standing mixer or hand-mixer to cream the butter. Add the sugar and vanilla and mix to combine. Add the eggs one at a time, beating after each one until smooth.

On the lowest speed, alternately add the dry ingredients in three additions and the milk in two. Beat only until smooth and fully combined, you don’t want to overwork the batter.

Scoop the batter into the prepared pans filling each about two-thirds full (don’t bother to smooth the tops--the batter will level itself as it cooks). Bake the cupcakes for about 25 minutes, or until the tops are puffed and spring back when lightly pressed. Be careful not to over-bake the cakes, but know that if you take them out too early they may sink a bit. Cool the cakes in the muffin tins for about 5 minutes and then remove them to a rack and let cool completely.

To make the ganache, put all the ingredients in a small, deep saucepan over medium-low heat. Cook, whisking occasionally to combine, until the chocolate and butter are nearly melted. Take the pan off the heat and whisk continuously until all the chocolate is melted; the ganache should be shiny and without any lumps.

When the ganache is about room temperature, use a butter knife to spread it evenly on top of the cakes; sprinkle with nonpareil if you like. The cakes can be made a day in advance and refrigerated (they actually get better) or frozen in an airtight container.

[becausegoodheroesdeservekidneys]

I don't have a bakestone but my mums always made rlly good welshcakes with a frying pan so hand over the recipe I want to see if u can compete (I hope u can my mums a terf and I don't want to rely on her welshcake recipe forever 😔)

Ah ha, well, fuck terfs, here's a recipe! Or three.

Welsh Cakes (basic recipe)

Okay so the enemy of Welshcakes is dryness so we must FOCUS on that. A common mistake is to roll out the dough too thin, I suspect, but I’ll come to that.

Um, the currants: I know they're traditional. I know that. So I have included how to use them BUT I hate them, so I have also included The Other Option: you cut them in half and sandwich them with a filling like jam, and then they’re called 'splits’. Right:

Rub together:

8oz self-raising flour

4oz margerine/butter (I’ve used sandwich spread before which is basically fine but only use 3oz then)

1 tsp cinnamon or mixed spice

Pinch nutmeg

Until breadcrumb-y. Then add:

3oz caster sugar

1 large egg

(Optional) 4oz currants that you have been soaking in tea during this time (this makes them richer and also moister, which you want, never trust a Welshcake recipe that omits that step)

This should make a dough rather than a batter. Roll it out to between a quarter of an inch to half an inch thick (don't go thinner! Dryness is the enemy!) Use a cutter to get little cakes (mine are heart-shaped because that's the shape of my cutters for some reason. Use a mug if you lack a cutter.) If you decide to omit the currants, like me, you’ll need to make it half an inch.

Anyway IT'S BAKESTONE TIME or in your case frying pan time - you're quite right, it does work, but just be aware that the cooking process will have to involve you flipping them much more often than on a bakestone. But that's fine you do you.

Heat your bakestone to a low to low-medium heat. On my hob, the heat goes up to 12; I use a 4, and leave the stone for an hour to hit temperature. You will not need to wait so long! As a frying pan heats much faster than an inch thick slab of cast iron. Run a bit of butter over the stone, and then off you go! Put the cakes onto the stone. They should take roughly four minutes each side normally. Don’t be afraid to keep flipping them, though. There’s an art to it at this point - when you take them off the very centres should still look like they’re just still dough instead of fully cooked, but it takes a bit of practice to spot it. Don’t fear experimenting. You’ll have loads.

Once they’re done, if you used currents, sprinkle sugar over. If you didn’t use the currents, let them cool slightly, then cut them in half and put jam in - raspberry or blackberry for preference. And you’re done!

HOWEVER here are some alternatives that I have made

Welshcakes (Chocolate Chilli and Lime)

Amend the base recipe as follows:

Sub up to an ounce of flour for cocoa powder, and use half a teaspoon of chilli instead of the spice.

Go to Tesco or some shit and buy lime curd (or marmalade if you like it I guess but I Hate Rind)

Split them with the lime curd

Alternatively you can omit the chilli and split them with Nutella for Double Chocolate

Welshcakes (Christmas Pudding flavour)

Ohhhhh, trust me on this one. Amend the base recipe thusly:

When soaking the currants, spike the tea with brandy

Use brown sugar instead of caster

Substitute one ounce of the flour for ground almonds and half a teaspoon of baking powder

Up the spice to 1 tsp cinnamon, 1 tsp mixed spice and ½ tsp nutmeg

Add the zest of one lemon and one orange

If you make splits, split them with brandy butter. Then everyone eats them and they smell like Christmas.