Peaceful Evening time for Tea & Snacks | Moist Carrot cake | Soft Cinnamon mini buns | Vlog
Evening & weekend morning are the best I love. Evening for snacks and weekend morning for a lavish brunch. This video includes evening snacks prepared on 2 consecutive days. I used to wonder how the deliciously aromatic buns come very soft in bakeries. Always wanted to make those. Now I know but maida is a villain to health. So I try to make it occasionally. My family, specially my kids enjoy them. I feel happy to see the smile on my kids face when they have that first bite of whatever I cook for them. i have told this even before, the secret ingredient to any dish is love. Prepare your food with that, you become the best chef for your family or for whoever get to taste your food.
Anyways, just like how I enjoy cooking food for them, I do enjoy creating videos for you all. Hope you enjoyed watching it.
Take care everyone
Love you all !!!
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Stand mixer ( similar ) -
Philips kettle -
Silicon oil dispenser -
Iron neer dosa tawa -
Baking tray -
Oil brush -
Steamer -
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Carrot cake :
Sugar - 1/2 cup
Water - 3 tbsp + 1/2 cup
Powdered sugar - 1 cup
Oil - 1/2 cup
Egg - 3
All purpose flour - 2 cups
Baking powder - 1 tsp
Baking soda - 1/2 tsp
Cardamom powder - 1/2 - 3/4 tsp
Cinnamon powder - 1/2 - 1 tsp
Salt - 1/2 tsp
Carrot - 2 large grated
Caramelised sugar - 1/2 cup
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Cinnamon mini buns
Milk - 1/2 cup
Hot water - 1/2 cup
Sugar - 1 tbsp
Instant yeast - 1.5 tsp
Flour - 2 all purpose flour + 1cup whole wheat flour
Sugar - 4 tbsp
4 tbsp vegetable oil
Cinnamon butter filling
Butter - 100 grams
Sugar - 1/2 cup or more
Cinnamon powder - 1/2 - 1 tbsp
Cheese
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Hummus
Cooked Chickpeas - 1.5 cup
Tahini - 5 - 6 tbsp
Garlic cloves - 4
Olive oil - 1/4 cup
Vinegar - 2 - 3 tbsp
Salt - 1 tsp
Ice cubes - 3
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Arcadia Eats - Carrot Tea Bread
Did you know the Arcadia Public Library has a collection of cookbooks published in Arcadia, by Arcadians? Arcadia Eats, in its third year, celebrates these treasured cookbooks during National Cookbook Month in October 2023. This special collection is kept in the Arcadia History Room. The oldest one, from 1933, is by Anita M. Baldwin, the younger daughter of Arcadia city founder Elias J. “Lucky” Baldwin. Flipping through them, it's interesting to see how palates, diets, and ingredients have changed over the years. We found some tasty recipes we'd like to share with you here.
The Carrot Tea Bread recipe is by Millie Ginter. It was published in the Santa Anita Church Women cookbook Palate Ticklers.
Carrot Tea Bread
2 c. sugar
1.5 c. oil
4 eggs
3 c. flour
1 tsp. soda
2 tsp. baking powder
2 tsp. cinnamon
1 tsp. salt
2 c. finely, grated carrots
1.5 c. chopped nuts
Mix sugar and oil. Add eggs. Sift all dry ingredients and add, then carrots and nuts. Pour into two well-greased bread loaf pans and bake 1 hour at 375 degrees.
Video edited by Caroline Li.
Music: Happy Ukulele by Scott Holmes Music. No changes were made to the music.
Licensed under an Attribution-NonCommercial 4.0 International License.
#ArcadiaEats #nationalcookbookmonth #arcadiapubliclibrary #arcadia #arcadiahistorycollection #arcadiahistoryroom @SantaAnitaChurch
Carrot Walnut Bread | Easy Carrot Bread Recipe | Moist Carrot Walnut Bread - Chef Sheilla
Christmas is the perfect season to indulge in all the holiday baking we want. So here's our Carrot Walnut Bread recipe that will truly make you feel the most delicious time of the year!
Carrot Walnut Bread | Easy Carrot Bread Recipe | Moist Carrot Walnut Bread - Chef Sheilla
Hi! I’m Sheilla Lopez. I'm a Cuisine and Pastry Chef, Culinary Instructor, Chef Consultant, Food Stylist, Food Photographer, Recipe Developer, Food Writer and Video Editor. I'm sharing my passion and talent by making delicious cooking videos that you can also make at home easily.
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Easy Carrot Walnut Bread, Homemade Carrot Walnut Bread, Moist Carrot Bread, Easy Baking Recipe, Cooking Tutorials Chef Sheilla, Simple and Easy Recipes
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CARROT BREAD: Made with no eggs and no oil/Moist & Delicious
Whether you call it Carrot Bread or Carrot Loaf, chances are you've never seen a recipe for it that is made with no eggs and no oil like this one. It's a recipe that my friend, Charlene, shared with me, and since I picked up some beautiful carrots at the farmer's market, I thought I'd give it a try. I must say the process of making it filled my home with the most amazing aroma, and once baked, I found this Carrot Bread to be moist and delicious and sort of a cross between carrot cake and fruit cake. It's definitely one I'll make again. Read on for the recipe.
First, you should know, my friend, Charlene, bakes this in an angel food pan, which makes for a beautiful presentation. There's no need for icing because the bread is sweet enough. I don't have an angel food pan, so I used two loaf pans instead.
Carrot Bread
4 carrots, grated
2 2/3 cup water
2 2/3 cup sugar
1/2 tsp. nutmeg
1/4 tsp. cloves
2 tsp. cinnamon
1/4 tsp. ginger
1-2 cups raisins
4 cups all purpose flour
3 tsp. baking soda (you may need to sift if clumpy)
1-2 cups chopped walnuts
Place grated carrots in large saucepan. Add water, sugar, nutmeg, cloves, cinnamon, ginger and raisins and cook on stovetop over medium high heat while stirring. Let it come to a boil, then lower the heat and let it simmer while stirring occasionally for 15 minutes. Remove from heat and let cool to lukewarm. This should take about an hour and a half.
In large bowl, add flour and baking soda. Whisk to combine, then add carrot mixture into flour and stir until batter is formed. Fold in walnuts and combine well. Pour batter into greased & floured cake/loaf pans. Bake at 350 for 60 minutes, or until toothpick comes out clean. (Ovens vary, so start checking at the 45 min. mark.)
Remove from oven and let cool 10 minutes before turn pan/s upside down to release carrot bread. Let it continue to cool and enjoy!
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*All music in this video used with rights from Storyblocks.
Carrot Tea Cake with Cream Cheese Frosting - Everyday Food with Sarah Carey
Made with freshly grated carrots and fragrant spices, Sarah's special carrot tea cake is sure to please just about everyone, paired with a warm cup of tea, it’s a wonderful afternoon snack or a decadent breakfast treat.
Recipe: ?xsc=soc_yt_food_edf_edfsc_EDFSC4024__
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Carrot Tea Cake with Cream Cheese Frosting - Everyday Food with Sarah Carey
Martha Stewart Makes Carrot Cake and 2 Other Southern Desserts | Martha Bakes S7E12 South
Some of Martha's all-time favorite desserts hail from the South. Join Martha in the kitchen as she shares three show-stopping regional desserts tangy buttermilk pie, decadent bourbon bread pudding with a boozy bourbon glaze, and a delectable carrot cake with a heavenly orange cream cheese frosting. Plus, learn how to transform carrots into brilliantly colored finishing touches for your next carrot cake.
#Desserts #CarrotCake #SouthernDesserts #Recipes #MarthaBakes #MarthaStewart
00:00 Introduction
00:43 Buttermilk Pie
06:39 Bourbon Bread Pudding
12:07 Carrot Cake
18:45 Candied Carrots
23:40 Bonus: How to Frost Cupcakes
Thanks for watching! Get more full episodes of Martha Bakes daily at 10AM ET, only on YouTube.com/MarthaStewart!
This episode originally aired in Season 7 Episode 12.
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Tangy Buttermilk Pie:
Bourbon Bread Pudding with Glaze:
Carrot Cake with Orange Cream Cheese Frosting:
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The Martha Stewart channel offers inspiration and ideas for creative living. Use our trusted recipes and how-tos, and crafts, entertaining, and holiday projects to enrich your life.
Martha Stewart Makes Carrot Cake and 2 Other Southern Desserts | Martha Bakes S7E12 South