How To make Black Forest Oatmeal Fancies
3/4 c Butter-flavored shortening
1 1/4 c Brown sugar
1 Egg
1/3 c Milk
1/2 ts Almond extract
1 ts Vanilla
3 c Quick oats; uncooked
1 c Flour
1/2 ts Baking soda
1/2 ts Salt
6 oz White chocolate
(coarsely chopped) 6 oz Semisweet chocolate
(coarsely chopped) 1/2 c Maraschino cherries
(drain and chop) 1/2 c Toasted almonds; sliced
Preheat oven to 375~. Grease baking sheets with shortening. In large bowl, combine shortening, sugar, egg, milk, vanilla and almond extracts. Beat at medium speed of electric mixer until well-blended. In another bowl, combine oats, flour, baking soda and salt. Mix into creamed mixture at low speed just until blended. Stir in chocolates, cherries and almonds. Drop rounded tablespoonfuls of dough 2 inches apart onto prepared baking sheets. Bake 10 to 12 minutes, or until lightly browned. Do not overbake. Cool 2 minutes on baking sheet. Remove cookies to foil to cool completely. Makes about 4 dozen. -----
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The Most Perfect Vegan Brownies
If you want the most perfect vegan brownies, then you need to look no further! We got these amazing hand held chocolate gooey squares of greatness ready for you to indulge in!
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Baking Oatmeal Cake with Coconut Pecan Topping - Live! | Bake-a-long with Anna Olson
This moist, simple snacking cake has been a favourite of mine for decades. Soaking the oats makes the cake texture fluffy, it’s easy to whip up in no time, and it's a great pairing with your regular coffee or tea!
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• Recipe Information •
Serves 12 to 16 (Makes one 9-inch/23 cm round cake)
Prep Time: 10 minutes
Cook Time: 45 to 50 minutes
• Ingredients •
Cake:
1 cup (100 g) regular rolled oats
1¼ cups (310 mL) boiling water
1 cup (200 g) packed light brown sugar
1 cup (200 g) granulated sugar
¼ cup (60 mL) vegetable oil
2 large eggs
1 tsp vanilla extract
1½ cups (225 g) all-purpose flour
1 tsp baking soda
1 tsp baking powder
1 tsp ground cinnamon
½ tsp salt
Pecan-Coconut Topping
½ cup (100 g) packed light brown sugar
2 Tbsp (15 g) cornstarch
½ cup (125 mL) whipping cream
3 Tbsp (45 mL) pure maple syrup
3 large egg yolks
¼ cup (60 g) unsalted butter
1½ cups (150 g) sweetened flaked coconut
1 cup (100 g) toasted chopped pecans (or walnuts)
1 tsp vanilla extract
Pinch of fine salt
• Directions •
1. Preheat the oven to 350°F (180°C). Grease the bottom and sides of a 9-inch (23 cm) round cake or springform pan and line the bottom of the pan with parchment paper.
2. Measure the oats into a large bowl and pour the boiling water over top. Let sit for about 10 minutes to allow the oats to plump up and the water to cool. Stir in the brown sugar, granulated sugar, oil, eggs and vanilla by hand.
3. In a separate bowl, sift the flour, baking soda, baking powder, cinnamon and salt and add the dry ingredients all at once to the oats, stirring until evenly blended. Pour the batter into the prepared pan and bake the cake for 45 to 50 minutes, until a tester inserted in the centre comes out clean. Cool the cake on a cooling rack to room temperature.
4. For the filling, whisk the brown sugar and cornstarch in a medium saucepan to combine. Whisk in the cream, maple syrup and eggs and heat over medium-high, whisking constantly until thickened and the filling just begins to bubble, about 6 minutes. Remove the pot from the heat and whisk in the butter, then stir in the coconut, pecans (or walnuts), vanilla and salt. Scrape the filling into a bowl, cool and then chill completely before using.
To serve, slice the cake into individual portions. The cake will keep, well wrapped, at room temperature for up to 6 days, or can be frozen for up to 3 months.
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Savory Masala Oatmeal | Plant-Based Made Easy
Are you in need of a little motivation to get your week off to a good start? Then join me for a quick and easy recipe for SAVORY MASALA OATMEAL and some goal setting to start your week off right!
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▶️ Get this recipe in my Plant-Based Made Easy Cookbook: Issue 9
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My 1st Black Forest Cake || Chinitochef || Schwarzwälder Kirchtorte ||
INGREDIENTS
Chocolate chiffon
100ml warm milk (warm)
200 g room temperature butter
250 g sugar
16 g vanilla sugar
8 egg yolks
8egg white
100 g crystal sugar
Pinch salt
140 g all purpose flour
100 g cornstarch
20 g baKing powder
200 g cacao powder
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Cream filling / frosting
750 g Whip cream
60 g confectioner sugar
16 g vanilla sugar / extract
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Cherry filling
125 ml cherry juice
200 g canned cherry
20g cornstarch
1 Cinnamon stick
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Garnish
115 gChocolate shard bark
Sweet cherry
Choco chips
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I'm Losing So Much Body Fat Eating THESE Overnight Oats Everyday
Overnight Oats are great for fat loss. I use portion control and a balanced healthy diet to achieve over 130 pounds of weight loss. I am now trying to lean out even more and build muscle. In this video I share 3 protein overnight oats recipes. Strawberry cheesecake, black forest cake & peanut butter banana.
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