OVEN CANNING CHEESECAKE IN A JAR
These are great and cute!!!
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KETO PUMPKIN CAKE | The Best Keto Pumpkin Cake | Keto Thanksgiving Dessert | Keto Cake Recipe
It's pumpkin spice season so I thought it would be fitting to make a KETO PUMPKIN SPICE CAKE recipe! Not only is this cake keto friendly, but it also tastes so good, you could serve it to people who aren't keto and they'd still love it. Keto cakes can be hard to make. You have to get the right consistency or they can be kind of grainy. The reason why this keto cake has a perfect texture is because of the PUMPKIN! Not only does it have a natural sweetness to it but it also contains lots of water but also has plenty of fibre in it to keep everything intact. It's the perfect not so secret ingredient. And don't worry...it won't kick you out of ketosis. Although pumpkin is more carb heavy, it doesn't make too much of a differnce because of the ssmall amount that is used in this big cake. So sit back, relax and enjoy your cake!
* How To Make Pumpkin Puree
* Keto Cream Cheese Icing
(add a bit of cinnamon for extra flavor. I made two batches for this cake)
Ingredients:
5 Cups Almond Flour
1 Tbsp Baking Powder
1 Tsp Baking Soda
1/2 Tsp Salt
2 Tbsps Pumpkin Spice
1 Tsp Cinnamon
1/4 Cup Butter (room temperature)
3 Eggs (room temperature)
1/4 Avocado Oil
3/4 Cup Granular Monkfruit Sweetener ( )
2 Tsps Vanilla Extract
1 1/4 Cups Pumpkin Purée
I used two 8 inch pans for this recipe
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* How To Decorate A Cake With And Without Tools
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*Keto Blueberry Mug Cake
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Maple Pumpkin Spice Glaze ???? Pumpkin Bread from Home Canned Pumpkin
Fall means all things pumpkin right? I'll try to add the recipe to this video description shortly.
Cooling Rack for Baking:
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Halloween pumpkin cake
Halloween pumpkin cake
Ingredients
For the cake
300g self-raising flour
300g light muscovado sugar
3 tsp mixed spice
2 tsp bicarbonate of soda
175g raisins
½ tsp salt
4 eggs, beaten
200g butter, melted
zest 1 orange
1 tbsp orange juice
500g (peeled weight) pumpkin grated
For drenching and frosting
200g pack soft cheese
85g butter, softened
100g icing sugar, sifted
zest 1 orange and juice of half
Method
STEP 1
Heat oven to 180C/fan 160C/gas 4. Butter and line a 30 x 20cm baking or small roasting tin with baking parchment. Put the flour, sugar, spice, bicarbonate of soda, raisins and salt into a large bowl and stir to combine. Beat the eggs into the melted butter, stir in the orange zest and juice, then mix with the dry ingredients till combined. Stir in the pumpkin. Pour the batter into the tin and bake for 30 mins, or until golden and springy to the touch.
STEP 2
To make the frosting, beat together the cheese, butter, icing sugar, orange zest and 1 tsp of the juice till smooth and creamy, then set aside in the fridge. When the cake is done, cool for 5 mins then turn it onto a cooling rack. Prick it all over with a skewer and drizzle with the rest of the orange juice while still warm. Leave to cool completely.
STEP 3
If you like, trim the edges of the cake. Give the frosting a quick beat to loosen, then, using a palette knife, spread over the top of the cake in peaks and swirls. If you’re making the cake ahead, keep it in the fridge then take out as many pieces as you want 30 mins or so before serving. Will keep, covered, for up to 3 days in the fridge / Freezable (un-iced).
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This super moist FRUIT CAKE recipe completely changed my mind about fruit cake!
RECIPE:
SHOP:
Never in a million years did I think fruit cake would make it to my top 10 favourite cakes of all time! I literally despised fruit cake growing up, always finding it too dry or having too many sultanas. UNTIL I developed this super moist fruit cake recipe that is packed with fruit, nuts, dates and so much more!
INGREDIENTS LIST:
For accuracy, I would recommend using the gram measurements provided as those are the exact quantities I use. Cup measurements are given as estimates (based on US cup measurements) to make it easier for those who do not have a scale.
Fruit Cake
▢¾ cups (170 g) unsalted butter
▢¾ cups (150 g) soft brown sugar
▢2 cups (350 g) dried fruits - I used a combination of sultanas, raisins, currants, red and green glace cherries and citrus peel (see note 1 on blog post)
▢½ cup (100 g) dates - pitted and cut into small pieces, see note 2 on blog post
▢⅔ cups (166 g) store bought sweetened orange juice - like Just Juice, Tropicana etc.
▢1½ tbsp orange zest - the zest of about 1 medium sized orange. The juice of the orange will be used later in the syrup.
▢2 tbsp (36 g) molasses
▢1¾ cups (210 g) all purpose flour
▢1½ tsps baking powder
▢½ tsp salt
▢1½ tsps cinnamon powder
▢½ tsp ground ginger powder
▢¼ tsp nutmeg
▢1 tsp all spice
▢¼ cup (52 g) unflavoured vegetable oil - I use canola oil
▢3 large eggs
▢1 cup (100 g) walnuts - halved
Orange Syrup/Glaze
▢3 tbsp (50 g) freshly squeezed orange juice
▢1¾ tbsp (20 g) white granulated sugar
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BAKING ESSENTIALS:
Cake Tins (8x3-inch) -
Hand Mixer -
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Steel Turntable -
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Instant Pot Pumpkin Cheesecake Recipe | Perfectly Creamy Cheesecake in Instant Pot | Pumpkin Dessert
Pumpkin season is about to begin! Make this best pumpkin cheesecake recipe in the Instant Pot! Perfectly creamy pumpkin spiced cheesecake filling with crispy crust and pecan topping.
Ingredients
Crust:
Graham crackers - 7 or crumbs - 1 cup
Pecans - 1/4 cup
Sugar - 2 tbsps
Melted Butter - 3 tbsps
Cheesecake filling:
Cream Cheese - 2 packages (8 oz each)
Sugar - 1/2 cup
Pumpkin purée - 1/2 cup
Pumpkin spice - 1/2 tbsp (1.5 tsp)
Vanilla extract - 1 tsp
Heavy cream or sour cream - 2 tbsps
Corn starch or all purpose flour - 2 tbsps
Eggs - 2
Topping:
Sugar - 1/4 cup
Butter - 1 tbsp
Heavy cream - 2 tbsps
Vanilla extract - 1/2 tsp
Pinch of salt
Crushed pecans - 1/2 cup
Instructions
1. Line a 7 inch springform pan with parchment paper and brush the sides of the pan with butter or Oil.
2. For making the crust, add 6-7 graham crackers and 1/4 cup of pecans to a blender and blend it. Add 2 tbsps of sugar and 3 tbsps of butter to it and blend it to just combine.
3. Add the crust to the springform pan and press it with the spatula or spoon. Keep the crust in the freezer for 20 minutes.
4. Make the filling, add two packages of 8 oz each cream cheese to a bowl or stand mixer. Add 1/2 cup of Sugar to it and blend it smooth.
5. Add 1/2 cup of pumpkin purée, 1/2 tbsp pumpkin spice, 1 tsp vanilla extract, 2 tbsps of heavy cream, 2 tbsps of corn starch to it and mix well.
6. Add 2 eggs, one at a time and beat it together with the cheesecake filling.
7. Pour the cheesecake filling to the cooked crust. Level it and tap the pan to remove any air bubbles. Cover the pan with the aluminum foil.
8. Add a cup of water to the Instant Pot. Place a trivet and place the cake pan on it. Close the Instant Pot lid and set the pressure valve to Sealing.
9. Set the Pressure cook(or Manual) mode for 40 minutes. Once done, Let the pressure release naturally.
10. Carefully take out the cake pan from the Instant Pot and remove the foil.
Let the cake cool on the counter for one hour.
11. After one hour, use a knife gently to release the cake from the sides of the pan. Take off the collar from the cake pan and lift it off.
12. Transfer the cake to a platter and refrigerate for 6 hours.
13. For making the topping, add 1/4 cup of sugar and little water to a pan on the stove top and let it dissolve.
14. Caramelize it for 4-5 minutes on a medium flame. If you prefer dark caramel sauce, let it caramelize for more time.
15. Turn the heat to low, add a tbsp of butter, 2 tbsps of heavy cream, 1/2 tsp vanilla extract, pinch of salt, mix it well and turn off the heat. Let it cool to room temperature.
16. Pour the caramel sauce on the pumpkin cheesecake before serving. Add 1/2 cup of chopped pecans on top.
17. Enjoy the best delicious pumpkin cheesecake!!
Crust Options:
1. You can add 1/2 cup of ginger snaps to the graham crackers for the ginger snap crust. You can also replace the graham crackers with ginger snap cookies.
2. You can replace pecans with walnuts. You can also skip the nuts.
3. You can replace graham crackers with 1 cup of oats in the crust recipe for the Oats cookie crust.
4. For more healthy option, try making date nut crust with 1 cup of nuts of choice and 7-8 dates.
Optional Toppings:
1. If you like to have the cheesecake without any toppings, please add 3/4 cup of sugar to the cheesecake filling instead of 1/2 cup.
2. You can just top it with some store brought whipped cream and some nuts.
3. If you love cinnamon, try making cinnamon whipped cream by beating 1/4 cup of sugar, 1 cup of heavy cream, 1 tsp of cinnamon and 1/2 tsp of vanilla extract.
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