Carrot & Poppy Seed Muffins - Recipe
Ingredients:
1 cup self raising flour
3/4 cup brown sugar
1 tbs ground cinnamon
2 eggs
2/3 cup olive oil
3-4 carrots
1 1/2 tbs poppy seeds
2/3 cup icing sugar
1 tbs orange juice
The famous orange cake that drives the whole world crazy melts in your mouth ! Recipe in 10 minutes
The famous orange cake that drives the whole world crazy melts in your mouth ! Recipe in 10 minutes
A new way to bake orange cake! I won't buy cake anymore! A new perfect recipe for quick cake, just bake it! Just delicious! The orange cake in the oven is better than in the store! So little time can be done. Cake contains a minimum of the simplest ingredients and does not contain chemicals. Be sure to try this homemade orange cake at home - you will love it and you bake it every day! Find out how to bake cake! Simple and delicious! How to cook Here are some practical recipes on my Food Channel! Everything is very simple, useful and delicious!
Turn on subtitles! They work for you! Let's make delicious orange cake which melts in your mouth! No eggs, no milk! Subscribe, like and cook!
Recipe and ingredients:
3 eggs.
pinch of salt
150 gr sugar
150 ml vegetable oil
150 ml orange juice
Grated orange sest
220 gr flour
10 gr baking powder
Honey
Coconuts
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Lemon and poppy seeds muffins. Vegan muffins with lemon and poppy seeds
Vegan lemon and poppy seeds. Subscribe for more videos and vegan recipes!
INGREDIENTS
Plain flour 260 g
Cane sugar 170 g
Corn starch 40 g
Vanilla sugar 20 g
Poppy seeds 10 g
Bicarbonate of soda 1/4 tsp
Baking powder 16 g
Organic lemon zest
Apple cider vinegar 1 tsp
Organic lemon juice 40 g
Oat milk 220 g
Melted vegan butter 125 g
Agave syrup and lemon juice.
INGREDIENTI
Farina 260 g
Zucchero di canna 170 g
Amido di mais 40 g
Zucchero vanigliato 20 g
Semi di papavero 10 g
Bicarbonato 1/4 di cucchiaino
Lievito, 16 g
Buccia di limone biologico grattata
Aceto di mele 1 cucchiaino
Succo di limone biologico 40 g
Latte di avena 220 g
Burro vegan sciolto 125 g
Sciroppo di agave e succo di limone
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Please watch: Double baked chocolate and coconut vegan cake with coconut cream filling
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Beth's Easy Apricot Galette Recipe | ENTERTAINING WITH BETH
Learn how to make my Apricot Galette Recipe an easy summer dessert recipe!
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MORE GREAT DESSERT RECIPES!
Foolproof French Macarons
Raspberry Cheesecake
Strawberry Shortcake Cupcakes
Chocolate Pot de Creme
Strawberry Ice Cream Baskets
S'More Pie
Creme Brulee
Profiteroles
Chocolate Raspberry Pavlova
S'More Pie
Coffee Cake
Banana's Foster
Foolproof Brownies
Foolproof Crepes
Foolproof Snickerdoodles
Chocolate Mouse Cake
APRICOT GALETTE RECIPE
Serves 8
INGREDIENTS:
For Pastry:
2 1/4 cups (270 g) flour
2 tbsp (25 g) sugar
1 tsp (5 ml) salt
1 cup (240 g) of cold salted butter*, diced
½ cup (120 ml) very cold water
*You can also use unsalted, but I find the salted gives a richer, deeper flavor to the pastry.
For the Galette
2 pounds (900 g) of semi-firm apricots, pitted and cut in quarters
1/4 cup (50 g) of sugar
1/3 cup (40 g) of flour
½ cup (120 ml) of reduced sugar Apricot jam + ¼ cup (60 ml) for garnish
1 tbsp (13 g) turbinado sugar
METHOD:
Place flour, sugar and salt in a large bowl and whisk to combine. Add butter and press the butter between your fingers, combining it with the flour, as you go. The idea is to create a coarse meal of butter and flour.
Add water and mix with a wooden spoon until a dough forms. Flour your hands and turn it into a ball. Wrap in plastic and refrigerate for at least 30 mins.
Roll out dough on a lightly floured piece of parchment paper (that is sized to fit a flat cookie sheet). Roll out to about 1/8 thick, in the form of a large circle, about 15-16 in diameter. Transfer dough, by sliding the cookie sheet underneath the parchment, to position the parchment paper and dough, on top.
Spread a thin layer of apricot jam onto the dough, creating a large circle, and leaving about 1 inch border all around.
Then toss the fresh apricots with the sugar, and flour (sorry forgot to show the flour part in the video, but it should have a little flour mixed in to avoid the galette from being too runny)
Arrange the apricots decoratively in circular rows, or just pile them on top of the jam. Then place 1-3 apricot halves in the center to create a decorative center.
Then fold the dough border over onto itself to create a crust border of about 1-2 inches. Brush the crust with water and sprinkle with the turbinado sugar. Place the cookie sheet with the galette, in the fridge for 15 mins (or the freezer for 10 mins) just to firm up before baking. Otherwise if it hits the oven without the dough being firm, the butter will melt too quickly and your galette will not hold its shape.
Bake at 425F (218 C) for 20 mins until golden brown, (if you like the look of black scorch marks on your galette, which I personally like because it reminds me of the apricot tarts in France, then go 450F (232C) for 15mins) then reduce to 350 (176C) for 5-7 mins, just to soften the apricots and to be sure they are well baked.
Allow to cool slightly and then for a nice glossy finish heat ¼ cup apricot jam in the microwave or in a sauce pan, until it reaches a liquid consistency. Then brush the jam on the finished galette, with a pastry brush, to give the apricots a shinny, glossy finish.
Serve the galette with homemade Amaretto whipped cream.
Enjoy!
AMARETTO WHIPPED CREAM
Serves 8
Ingredients:
4 cups (950 ml) heavy cream
¼ cup (25 g) powdered sugar
¼ cup (60 ml) Amaretto*
*OR for plain whip cream skip the Amaretto, and add 2 tbsp (30 ml) vanilla extract, or for almond flavor without the alcohol add 1-2 (15/30ml) tbsp of Almond extract.
NOTE: Almond extract can be strong. So try 1 tbsp (15 ml) of Almond extract first, and if you'd like more flavor than add 2 tbsps (30 ml).
METHOD:
Combine ingredients in a bowl and whip with an electric mixer until slightly stiff peaks form. This can be made the day ahead and covered and placed in the fridge. Just whisk it up with a spoon before serving.
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5 min Apricot and Rose Water Dessert //5 минутен десерт од кајсии и вода од рози
#dessert#apricot#rose_water#poppy_seed#muffins#cake#lovely_recipes
This is a really quick dessert and you can make it in 5 minutes plus baking in the oven. The rose water and poppy seeds give a wonderful dimension to the whole dessert.
Ingredients:
5 apricots (2 in the mixture, 3 for the top)
Wheat flour 125 g,
Brown sugar 100 g,
Rose water 1 tablespoon,
Milk 3 spoons,
Sunflower oil 3 tablespoons,
Baking powder 2 teaspoons,
Poppy seeds 1 teaspoon,
A pinch of salt
Muffin molds 5.5 cm.
Bake in a preheated oven for 20 minutes at 180 degrees C
Enjoy!
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Ова е навистина брз десерт и можете да го направите за 5 минути плус печењето во рерна. Водата од рози и афионовото семе му даваат прекрасна димензија на целиот десерт.
Состојки:
5 кајсии (2 во смесата , 3 за најгоре)
Пченично брашно 125 г,
Кафеав шеќер 100 г,
Вода од рози 1 лажица,
Млеко 3 лажици,
Сончогледово масло 3 лажици,
Прашок за пециво 2 лажичиња,
Афионово семе 1 лажиче,
Прстофат сол
Модли за мафини 5,5 см.
Печете во претходно загреана рерна 20 мин на 180 степени Ц
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Apricot Orange Muffins - Recipe by Laura Vitale - Laura in the Kitchen Episode 197
To get this complete recipe with instructions and measurements, check out my website:
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