Apricot Marmalade Cake Recipe
How to bake apricot marmalade cake at home in easy steps. Apricot marmalade cake recipe for details click
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1 Cup Apricot Marmalade
4 eggs
1 Cup Sugar
8 oz (226 g) Unsalted Butter
5 1/4 Cups All-Purpose Flour
1/4 Tsp Cardamom Powder
Preparations:
None.
Directions: visit aashpazi.com
So yummy - Apricot White Chocolate Cookies ???? [Recipe]
This video shows the method and ingredients to make a very yummy apricot white chocolate cookie. This cookies are so fragrant, it's easy to make and loaded with goodness from dried apricots, coconuts, rolled oats and white chocolate chips. When they are baking in the oven, the whole house smells so nice like a fun winter holiday. Enjoy the recipe.
Apricot White Chocolate Cookies
Ingredients needed:
1/4 cup (55g) dried apricots (chopped)
1/2 cup (55g) all purpose flour
1/4 tsp baking soda
1/8 tsp salt
1/2 cup (40g) desiccated coconut
1/4 cup (28g) rolled oats
1/4 cup (50g) white sugar
2 tbsp (26g) brown sugar
60g butter
1 egg (45g)
1/2 tsp vanilla
1/4 cup (50g) white chocolate chips
bake at 350f/180c for 10-15 mins
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Apricot Walnut Rugelach -- a Cookie That Wants to Be a Pastry
Apricot Walnut Rugelach -- a Cookie That Wants to Be a Pastry
00:00 Intro
01:06 Dough
03:23 Prepping the filling
04:18 Rolling out the dough
06:12 Filling and rolling into logs
07:48 Baking and slicing
Makes 40 cookies
The Dough (make at least 1 day before baking):
284g unbleached all-purpose flour
1/2 tsp table salt or 1 tsp Diamond Crystal Kosher salt (2.8g using a 0.01g precision scale)
2 tsp sugar (8g)
226g unsalted butter, sliced 1/4 inch thick, kept cold
226g cream cheese, sliced 1/2 inch thick, kept cold
If your food processor is smaller than 10 cups, divide all ingredients in half and make the dough in 2 batches like I do in the video. Put the flour, salt, and sugar into a food processor and process for 10 seconds to combine. Add the butter and cream cheese and pulse in 1 second intervals until the mixture looks like couscous (about 15 one second long pulses). Turn the mixture out into a bowl and squeeze very firmly with your hands until it comes together into one big clump. If using a large food processor, divide the dough in half. If using a small food processor, repeat with the second batch of ingredients. Shape each piece into a 1.5 inch thick rectangle that is roughly 5 by 3 inches. Wrap in plastic and refrigerate overnight. The dough can be kept in the fridge for 5 days or frozen indefinitely.
The Filling:
Note about cinnamon sugar: The original recipe called for the cinnamon sugar mixture inside each log of rugelach and a little on top. After further testing I found that I like it on top of the logs, but prefer a dusting of cinnamon without the sugar inside the logs to reduce sweetness. If you only want the cinnamon sugar mix for the top, combine 12g (1 Tbsp) sugar with 1/4 tsp cinnamon.
320g apricot preserves (about 1 cup)
160g golden raisins, chopped (about 1 cup)
120g walnuts, chopped (about 1 cup)
50g granulated sugar + 1 tsp cinnamon, mixed well (see the note above)
Zest of 1 lemon and 1 orange, removed with a vegetable peeler, sliced, and minced
Milk for brushing cookies
Line the bottom of a half sheet (13x18x1 inch baking sheet) with parchment paper.
Cut the dough into 2 pieces that are half the thickness of the original piece (still 5 by 3 inches, but now about 2/3 inch thick). You should end up with 4 rectangles of dough. Chill the pieces you are not working with, wrapped in plastic wrap. Roll out each piece of dough as shown in the video to end up with a rectangle that is roughly 12x8 inches. Stack the rolled out pieces on a prepared half sheet and keep in the fridge until ready to fill.
Arrange 1 dough rectangle on the work surface with a long side facing you. Spread 1/4 cup (80g) preserves evenly over the dough with an offset spatula leaving 3/4 inch border on all sides except for the one facing you. Sprinkle the dough with a quarter of the raisins (40g), a quarter of the walnuts (30g), not quite a full tablespoon of cinnamon sugar (or just cinnamon), and a quarter of the zest.
Roll up the dough tightly into a log. Seal and trim the edges and crimp with a fork. Repeat with the remaining 3 pieces of dough. Place the logs seam side down onto the prepared half sheet.
Brush the logs with milk and sprinkle with the remaining sugar (if you are short on cinnamon sugar, add another teaspoon of sugar to the mix). Chill for 30 minutes. Put the oven rack in the middle position and preheat the oven to 350°F (180C).
With a sharp knife, make 3/4-inch-deep cuts crosswise in the logs (not all the way through) at 1-inch intervals.
Bake until golden brown, 45 to 50 minutes rotating the pan 180 degrees halfway through. Cool to warm in the pan on a rack, about 30 minutes, then transfer logs to a cutting board and slice all the way through. If some of the filling leaked out during baking, don't panic. It usually ends up around the logs, not underneath. Carefully, scrape it off when transferring the logs to the cutting board.
Ideally, serve while still warm. Leftover cookies can be stored in an airtight container at room temperature for several days. Can be rewarmed for a few minutes in a 350F oven.
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APRICOT & ALMOND COOKIES **Easy to make & delicious**
RECIPE BELOW :
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RECIPE
MAKES 16
100g dried apricots, diced
100g almond meal
1/2 (170g) cup sugar
1/3 (120g) cup plain flour
2 egg whites, at room temperature
Preheat the oven to 170C and line two baking trays with non-stick baking paper.
Place the egg white in mixer and whisk until frothy. Set aside.
Place the apricots, almond meal, sugar and flour in bowl and mix well to combine. Add egg white, and mix well to combine.
Take 2 tablespoonfuls and shape into a ball and slightly flatten. Place on greaseproof paper.
Bake for 12-15mins, or until the cookie is set and light brown on the bottom. Leave to cool on the tray for 5 mins before transferring to a wire rack to cool completely.
Apricot Thumbprint Cookies Recipe
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Thumbprint cookies are at their most basic just shortbread cookies formed into spheres before they are impressed with thumbprints. They might first be rolled in something, and their filling might go in before baking if it is jam or after if it is something like buttercream which ought not to bake. The shortbread-based recipe doesn’t spread, rise, or color very much, so unfilled divots don’t puff back out very much.
Depending on the jam or other topping, consider rolling the dough balls in powdered sugar, cocoa, chopped nuts, sanding sugar or possibly cookie crumbs. We use sweetened almond flour which gives the cookies a delicately sandy finish. To get more to stick, or to get larger items to stick, some recipes call for rolling the dough balls in the egg whites (lightly beaten) in order to make them sticky. We just wanted a dusting, but this technique may be useful for those who wish to experiment with the recipe.
We are using homemade apricot jam, which was strained from apricot preserves. I used plenty of lemon juice to ensure that the finished jam is quite tart and will stand up to the enriched shortbread cookie. Baked properly, these cookies do not quite have the snap of real shortbread because for one thing they're filled, also they've been enriched with egg yolks and been softened somewhat by the addition of powdered sugar in the recipe.
Because the cookie is based on shortbread, it will not become a toasty color when done. It is therefore important to be familiar with your oven. If there is any doubt, use an oven thermometer to make sure that your oven is holding the temperature you expect.
If you want to freeze some cookies, roll and form them but do not fill them. Freeze them unfilled and then allow them to thaw in the fridge before filling and baking them. This is to ensure that the freezing/thawing process does not cause separated water from the jam to dissolve the top of the cookie before it can bake.
Makes roughly 40 cookies.
Equipment:
• stand mixer / large bowl and hand mixer / serious muscles
• parchment or silicon-lined pan for baking
• parchment or wax-paper lined pan for freezing unbaked cookies
Ingredients:
2 1/3 cup AP flour
1 cup butter 2 sticks, or half a pound; at room temperature
1/3 cup granulated sugar
1/3 cup powdered sugar contributes to chewiness; consider sifting
2 ea egg yolks the whites can be used to glue garnish to the doughballs
1 tsp vanilla extract or paste
1/4 tsp salt maybe more if using Diamond Crystal
1/2 cup apricot jam or other tart jam, or citrus curd
For rolling:
1/4 cup almond flour
1 Tbsp granulated sugar
Procedure:
1. Preheat the oven to 350F.
2. Mix together the almond flour and sugar in a bowl suitable for swirling dough balls in order to coat them.
3. Cream the butter with the sugar. Scrape the bowl, to ensure nothing stalls wherever the beaters don’t reach.
4. Add the yolks, vanilla, and salt. Mix well and scrape down the bowl.
5. Add the flour and mix the dough until it becomes coherent. It may seem crumbly at first but just go a bit further.
6. Measure out dough balls by (measuring) tablespoons. They seemed small to me but in retrospect I think it would have been better not to make mine a bit generous.
7. Roll the dough balls in the almond flour / sugar mixture.
8. Make a central depression/thumbprint. I like using a wooden spoon handle.
9. If using jam, add use a half-teaspoon measure to dribble in the jam, and just let as much fall off as wants to.
10. Bake the cookies spaced an inch apart or more for 12-14 min at 350F. They are done when they are a bit brown on the bottom, but they will not show color on top.
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OATMEAL APRICOT COOKIES: Easy and Delicious, Perfect for Holiday Baking
If you're up for some holiday baking, you need to try these Oatmeal Apricot Cookies. They're soft and chewey and so delicious. Read on for the easy recipe.
Oatmeal Apricot Cookies
1 cup of sugar
1 cup of brown sugar
1 cup of butter, softened
2 eggs
2 cups of flour
3 cups quick oats
1 tsp. cinnamon
1 tsp. baking soda
2 cups chopped dried apricots
1/2 - 1 cup of chopped pecans or walnuts (optional)
Place all dry ingredients in a medium size bowl, then mix and set aside. In separate large bowl, cream butter with electric mixer. Add sugar, brown sugar and eggs to butter and continue mixing until well combined. Begin adding dry ingredients a little at a time to wet ingredients and mix until you're left with a consistent cookie dough. Fold in chopped apricots and pecans/walnuts. Drop dough by teaspoonful onto ungreased cookie sheet and bake at 350º for 15 minutes, or until edges of cookie are golden brown.
This recipe yields 40-50 cookies.
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*All music in this video used with rights from Storyblocks:
1:10 Happy Lazy Strumming
3:28 Happy Uplifting Piano