Amazing Pumpkin Bread
This moist and delicious pumpkin bread is perfectly sweet with just the right combination of fall spices. It's beyond easy to make and you don't even need a mixer!
RECIPE:
Soft, melt in your mouth pumpkin bread is the ultimate fall treat for any time of day. It melts in your mouth and the whole loaf disappears in the blink of an eye! Too many recipes are either greasy, dry, bland or too sweet. This one is JUST RIGHT!
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Traditional Irish Barmbrack
Barmbrack: Learn the secrets behind this traditional Irish Halloween bread recipe!
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Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and the host of Bigger Bolder Baking. I’m passionate about sharing my years of baking expertise to show you how to bake with confidence anytime, anywhere! Join millions of other Bold Bakers in the community for new videos at 8:30am Pacific Time every Sunday!
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Magical Holiday Desserts ???????? 7 recipes to switch up your dessert game !
Ho ho ho... Checkout our selection of festive desserts! The secret ingredient: the magic of the holiday season ✨
Winter Wonderland Desssert
Santa's Chimney Cake
Snowglobe Cake
4 Easy Christmas Cakes
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Welcome to Chefclub! Our mission is to make you have fun in the kitchen! Our quick, easy and entertaining recipes will help you surprise everyone! Whether you're looking for inspiration for the next lunch with your family, to cook with the kids, to have a drink with your friends, or simple ideas to twist your daily dinners, Chefclub is the right place for you!
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Incredibly Moist Carrot Cake Recipe - Homemade Carrot Cake
This is our favorite carrot cake recipe. This carrot cake is 100% from scratch, easy to make, versatile and utterly delicious. One of our most popular recipes! Just read all the rave reviews!
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This carrot cake is quick, easy to make, and utterly delicious. It wasn’t until recently that we realized just how much we love carrot cake. It wasn’t something either of us grew up eating. Thanks to this easy recipe, we fell in love. You can make this cake quickly without lots of fancy equipment. Not only is this the best-tasting carrot cake we’ve made, but it’s a cinch to make.
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Chapters:
00:00:00 - Introduction to Moist Carrot Cake Recipe
00:00:39 - Preventing Cake Sticking to the Pan
00:01:40 - Adding Oil and Sugar
00:02:30 - Baking the Carrot Cake
00:03:14 - Making Cream Cheese Frosting
00:03:59 - Removing the Cakes from the Pans
00:04:35 - The Perfect Carrot Cake
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A home cook’s hub for easy, straightforward recipes & cooking inspiration. ????
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Harvesting and Drying Herbs for Teas and Cooking Easy Spring Dish, Cooking on Nature
Dear friends, today we would like to share with you Harvesting and Drying Herbs for Teas and Cooking Easy Spring Dish video, we really hope you enjoy this video and share with your friends.
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EPIC Thanksgiving Dessert Platter! Gingersnap Cookies Maple Caramel Buttercream Carrot Cake & MORE!
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GINGER SNAPS! (aka: Sugared Ginger Cookies)
Ingredients
2 cups All Purpose Flour
2 tsp Baking Soda
2 tsp Ground Ginger
½ tsp Salt
¾ cup Unsalted Butter, Room Temperature
2 cups, Granulated Sugar (divided)
¼ cup Molasses
1 Egg, Room Temperature
1 tsp Vanilla Extract
Instructions
Combine flour with baking soda, ground ginger and salt in a small bowl and set aside.
Using a stand mixer fitted with the paddle attachment, beat the butter with 1 cup of sugar and the molasses on medium speed until smooth, about 2 minutes. Scrape down the sides of the bowl, then add the egg and vanilla until almost combined.
On medium-low speed, add the flour mixture and continue to mix until the dough just comes together. Be careful not to overmix. Chill the dough for about an hour, or until the dough can easily be rolled into balls.
While the dough is chilling, preheat the oven to 350F and line two baking sheets with parchment paper or a silicone baking mat.
Pour the remaining 1 cup of sugar into a shallow dish or plate. Scoop 1 Tbsp portions of dough and roll into smooth balls. Add to the sugar and completely coat each ball.
Arrange the balls onto the prepared baking sheets, 2 inches apart. You can either leave the dough balls as is, or gently press down with the bottom of a small plate or cake pan to form a disc.
Bake for 12-14 minutes, rotating the pans halfway through. You will know the cookies are done when the edges have set but the centers are still soft. Let the cookies cool on the baking sheets for 5 minutes, then transfer to a rack and let them cool completely for 20 more minutes.
You can store these cookies in an airtight container for up to a week!
This Cake Board uses a lot of elements from one of my favorite cakes from my new book LAYER UP! - Fall Harvest Cake! With lots of spices and ginger, this is my go to cake for the holidays! LAYER UP! has more than 70 recipes! Cakes, pies, buttercream, everything you are looking for!
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And don't forget the little bakers in your life. The Perfect Cake; the first book in a brand new series Yo's Magical Kitchen, not only has a beautiful lesson but also 2 kid friendly recipes you can bake as a family!