Sweet Dreams????????♀️????: German Chocolate Cake from Scrinatch | Breath Work | Melodic Affirmations????✨
#fresh #sweetdreams #recipes
Healthiest Version Decadent Hot Chocolate Recipe (Low fat, plant-based, raw, vegan, 80-10-10)
Healthiest version Decadent Hot Chocolate Recipe (Low fat, plant-based, raw, vegan, 80-10-10)
RECIPE:
1 very ripe banana
1/4 cup dates, soaked in hot water (about 8 small or 3 medjool)
2 tsp carob powder (or mix with unsweetened cacao powder)
1 cup coconut water
Blend until smooth and warm/hot. If bananas and coconut are room temperature, it will warm up faster. You can also gently warm on stove top without bringing higher than 120F if you want to keep it raw.
For a more decadent version (which is so DELICIOUS), add coconut whipped cream (which is 1 can of full fat coconut cream in fridge overnight) or for a raw version, use the meat of a young coconut.
I hope that you guys enjoy!!
This recipe is perfect for cold days or snow days or to keep in our list of healthy holiday treats so that you can stay healthy or get healthier this Holiday season..
If this is the case, the Holiday Bliss program is for you!
For more info, visit
❤️
HOW TO MAKE CHOCOLATE ECLAIRS | divinely cooked | homemade
Preparation time 40 mins.
Ingredients for 12 eclairs:
- Flour 65 g
- Water 120 ml
- Butter 55 g
- Sugar 1 tbs
- Pinch of salt
Method:
Mix butter and water and meanwhile mix flour with sugar and salt apart.
When the mix comes to a boil, remove the saucepan from the heat and add ALL OF THE SIFTED FLOUR in one go. Stir to bring it together and form a dough. Make sure there are no lumps in your dough, and then return the saucepan to the stove and cook the dough for about 2-3 minutes while mixing vigorously. This is important because you want the excess water to evaporate. You’ll know it’s done, when there’s a film of dough forming at the bottom of your saucepan. Plus, if you stick a spoon in the dough, it should stay upright.
Allow the dough to cool down in a large bowl. Then add the eggs a little at a time, until your dough just starts to get a glossy sheen. This means you may end up using all the eggs, or only a portion of it. As you mix in the eggs at the beginning, the dough will be a slimy mess, but as you incorporate more eggs, it’ll become smoother, and runnier, and start to get a sheen. Stop adding eggs as soon as the dough reaches this point where it gets a sheen (or looks a little glossy), and isn’t too runny.
When the pastry dough is ready, transfer it into a large pastry bag. If it’s easier, you can cut a 4-5 inch piece of cardboard or a wooden skewer and use that as a guide to pipe eclairs of equal length.
Pipe 4-5 inch long choux pastry cases on the prepared baking tray leaving 2 inches of space between each. Egg wash.
Bake in a preheated oven for 25-30 minutes, until turned light brown in color. The eclairs should have formed a brown crust by this point. This is important, because if you prick them before the crust has formed will collapse.
Close the oven door and bake for a further 5-10 minutes until the cases have turned darker brown in color (but not burnt!). Remove from the oven and prick the other end of your choux cases, and let them cool down completely in a draft free area.
When the eclairs have cooled down, they are ready to be filled with your choice of filling. I typically use chocolate pastry cream.
Good luck looks difficult but it’s easy. Subscribe and let me know what you think below in comments.
Chocolate cake recipe ! No Eggs - No Oven - No Coco powder ! Easy chocolate cake recipe
MOUTH-WATERING RECIPES YOU'LL REALLY LIKE :
Here you'll find simple exotic food ideas that you will want to try! After watching this video you can cook delicious sausages with noodles, Chocolate juicy on sticks - I'm sure, your guests will be amazed! As a bonus, we showed divinely delicious Recipe ideas you can cook to surprise your family.
Don't forget to subscribe and click the bell????)
Also Watch: ???????????????????????? ???????????????????????? ???????????????????????????? ???????????????? ???????????????? ????????
----------------------------------------------------------------------------------------
???????????? ???????????????????????? ????????????????????:
????????????????????????????????:
????????????????????????????????????:
Remembering Mama: The Hellmann's Mayonnaise Chocolate Cake Recipe Legacy
Hey, for more baking and cooking videos, click Remembering Mom: The Hellmann's Mayonnaise Chocolate Cake Recipe Legacy - Join me on a flavorful journey as I reminisce about my mom and the delicious mayo chocolate cake she used to make for us. This recipe has been passed down through the years and I can't wait to share it with you. Get ready to indulge in this sweet and nostalgic treat that will bring back memories of your own childhood. My cake did not turn out like a cake consistency, THIS TIME, but it still tasted delicious, and my siblings and I enjoyed it immensely. Not sure if the levening agents failed me, or I mixed the batter too long, or maybe the frosting was too warm or the cake too warm when I iced the cake. Nonetheless, sometimes baking does not go as hoped or planned, but I still learn and I still enjoy baking. So don't forget to subscribe for more mouthwatering recipes and heartfelt stories like this one!
Thanks for watching YouTube Family - I appreciate all of you! And Happy Baking with Buffy!
Feel free to contact me at buffysworld@yahoo.com.
Music courtesy of Melodie Music (melod.ie)” and the song is Remembering Lost Love by Maike Watson.
The products featured in this video:
1. KitchenAid KSM150PSER Artisan Tilt-Head Stand Mixer with Pouring Shield, 5-Quart, Empire Red and KitchenAid KFE5T Flex Edge Beater for Tilt-Head Stand Mixers Bundle -
2. Nordic Ware Anniversary Bundt 12 Cup, Gold -
0:00 - Introduction
1:01 – Flour ingredients introduction
1:46 – Sugar, eggs, and vanilla ingredients introduction
4:06 – Adding Hellman's Mayonnaise
5:03: Alternating the addition of the flour mixture with the milk
8:52 – Pouring batter into bundt pan
11:52 – Pictures of the cake baking in the oven
12:10 – Flipping cake out of the bundt pan
12:45 - Views of the baked bundt cake
13:37 - Pouring the frosting over the cake
17:45 - Finished cake
18:08 - Fudgy inside texture of the finished cake (it still tastes divinely delicious though!)
Hellmann's Chocolate Mayo Cake (from the Hellman's website, with some modifications from me)
Ingredients:
2 cups all-purpose flour or cake flour
2/3 cup unsweetened cocoa powder
1 and 1/4 tsp. baking soda
1/4 tsp. baking powder
1 box of chocolate pudding mix (I will delete this ingredient the next time I make this cake)
3 eggs
3 cups sugar (I will increase this to 4 cups for a less semi-sweet chocolate taste next time)
2 tablespoons vanilla extract
1 cup Hellmann's® or Best Foods® Real Mayonnaise
2 tablespoons frosting
1 1/3 cups milk
Instructions:
1. PREHEAT oven to 350°. Grease and lightly flour two 9-inch round cake pans*; set aside.
2. SIFT TOGETHER flour, pudding, cocoa, baking soda and baking powder in medium bowl; set aside.
3. BEAT eggs, sugar and vanilla in large bowl, with electric mixer at high speed, for 3 minutes or until light and fluffy.
4. Beat in Hellmann's® or Best Foods® Real Mayonnaise at low speed until blended. Add frosting.
5. Alternate beating in flour mixture with milk, beginning and ending with flour mixture.
6. Pour into prepared pans.
7. BAKE for 65 minutes (bundt pan) [30 minutes for layer cake pans] or until toothpick inserted in centers comes out clean.
8. Cool 10 minutes on wire racks; remove from pans and cool completely.
9. Frost, if desired, or sprinkle with confectioners sugar.
*Or, prepare cake mix as above in 13 x 9-inch baking pan and bake 40 minutes or until toothpick inserted in center comes out clean.
►D I S C L A I M E R:
In compliance with FTC guidelines: Any/all of the links on site/video are affiliate links of which Buffy's Flavorful Journey receives product credit or a small commission from sales of certain items. the price is the same for you. Buffy's Flavorful Journey. I only list products that I use and which I find useful. Thank you for supporting our channel! Are you a vibrant woman over 50? Then click
How to Make a Chocolate Collar
Have you every wondered how to make a chocolate collar? Go on, give it a try – our way makes it easy and a whole load of fun - and you will certainly get lots of WOWs as well!
Watch to see how we created the chocolate collar for this absolutely divinely light and rich chocolate cake. For the collar, we used Food Thoughts Dark 70% Cacao Chocolate Melts but there are also White 35% Cacao Chocolate Melts and, for a more bitter (and darker) option how about Dark 100% Cacao Chocolate Melts? No tempering required!
For more information and recipe for the cake or white chocolate and vanilla icing visit foodthoughts.co.uk/recipes
Enjoy!