Amazing Carrot Cake Recipe
My delicious carrot cake recipe is almost too easy to believe and my gosh is it good! The batter has toasted pecans, shredded carrot (of course), and lots of spices! The cake is very moist but not at all oily! Covered in cream cheese frosting and topped with a ring of cute buttercream carrots!
Recipe:
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Ultimate Fudgy Brownies | Egg & Eggless Version
Ultimate Brownies | Egg & Eggless Versions – I know I’ve made the egg version some time ago. I have modified a little and this is definitely an improvised version. I’ve also shown you how to make the eggless version, since I’ve been getting this request from time to time. Although the look (especially the surface of each version) may look different, but both fudgy texture and taste are pretty much similar. I love making brownies because they are super easy to make and my kids love them. I hope you’ll be inspired to make some bagels. Give me your comment down below in the comment box what you think about both the versions. Enjoy!
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FOR FULL RECIPE, please visit my blog at Egg version:
Eggless version:
Ingredients:
• Brownies (Egg Version)
200g [1½ cup] dark chocolate, compound coins chocolates (although I provided the cup measurement, but I do recommend that you used a weighing scale for the chocolate, because chocolate comes with various forms. They can be in chips or chunks or coins like mine, all could weigh differently in cups.
115g [½ cup] unsalted butter
75g [¼ cup + 2 tbsp] white sugar
75g [¼ cup + 2 tbsp] brown sugar
2 large eggs
1 tsp vanilla extract
½ tsp salt
90g [¾ cup] all-purpose flour
25g [¼ cup] cocoa powder
Instructions:
1. In a bowl, add chocolate and butter. Melt them over a double boiler. Be careful do not apply to strong heat as it can affect the chocolate texture and will not be smooth. Make sure they are well melted. Set aside for cooling.
2. In a large mixing bowl, add the sugars and eggs. I recommend to use an electric mixer. Mix on high speed until the batter is creamy, pale and volume doubled.
3. Add in vanilla extract and salt. Mix until combined.
4. Add in the melted chocolate mixture. Mix until well combined.
5. Sift in the dry ingredients, flour and cocoa powder. Fold in until combined. Do not over mix.
6. Transfer batter into an 8x8 inch prepared pan, grease and lined with parchment paper. Level the surface with the spatula.
7. Bake in preheated oven at 175°C/350°F for 30 minutes. If you prefer a bit more gooey, you may go for 25 minutes.
8. Cut the cake with a hot knife. (You may soak the knife in hot water. This is optional)
9. Cake can be served warm with a scoop of ice cream or a cold milk.
• Brownies (Eggless Version)
200g [1½ cup] dark chocolate, compound coins chocolates (although I provided the cup measurement, but I do recommend that you used a weighing scale for the chocolate, because chocolate comes with various forms. They can be in chips or chunks or coins like mine, all could weigh differently in cups.
60g [¼ cup] unsalted butter
75g [¼ cup + 2 tbsp] white sugar
75g [¼ cup + 2 tbsp] brown sugar
180g [¾ cup] plain yogurt
1 tsp vanilla extract
½ tsp salt
120g [1 cup] all-purpose flour
25g [¼ cup] cocoa powder
¼ tsp baking powder
¼ tsp baking soda
Instructions:
1. In a bowl, add chocolate and butter. Melt them over a double boiler. Be careful do not apply to strong heat as it can affect the chocolate texture and will not be smooth. Make sure they are well melted. Set aside for cooling.
2. In a large mixing bowl, add the sugars and yogurt. Mix on vigorously until the batter well combined.
3. Add in vanilla extract and salt. Mix until combined.
4. Add in the melted chocolate mixture. Mix until well combined.
5. Sift in the dry ingredients, flour, cocoa powder, baking powder and baking soda. Fold in until combined. Do not over mix.
6. Transfer batter into an 8x8 inch prepared pan, grease and lined with parchment paper. Level the surface with the spatula.
7. Bake in preheated oven at 175°C/350°F for 30 minutes. If you prefer a bit more gooey, you may go for 25 minutes.
8. Cut the cake with a hot knife. (You may soak the knife in hot water. This is optional)
9. Cake can be served warm with a scoop of ice cream or a cold milk.
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8 Of The Most Popular Italian Desserts You Have To Try
Learn how to make these Italian desserts here:
If you're visiting Italy, you will surely want to try some of its decadent desserts. You will find out that many Italian regions have developed their own favorite desserts, and it is worth trying a couple of them.
But, are you wondering what are some of the most well-known Italian desserts?
If you are, let's have a look at 8 of the most popular Italian desserts you have to try. Or, at least, try to make at home. #italiandesserts #ItalianDessertRecipes #desserts
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Plum Cake | No Soak Christmas Fruit Cake | Christmas Specials
A plum cake is good for all occasions, but perfect for Christmas! It is simple and the recipe might strike you as a bit different from traditional fruit cake recipes, because it is :) Developed by my daughter, this cake includes dark chocolate and wine which come together to create a flavour so divine and a cake so moist, it is indeed a Christmas Special!
This recipe was requested by many of my subscribers/viewers, so thank you all!
The inclusion of other dried fruits is up to you; I recommend roasting nuts rather than soaking them in wine as they impart a slight bitterness to the wine (which is why I don't add walnuts to the wine). The raisins need to be softened, so prepare a solution of warm water and sugar (about 2 tablespoons) and let the raisins remain completely immersed in that for 20 minutes.
For weight conversions you may refer to this:
100 grams of Dark Chocolate, chopped
100 grams of Prunes, chopped
50 grams of Raisins (seedless; that have been soaked in a warm solution of water and sugar for 20 minutes)
120 ml or 1/2 cup of Port Wine (or any sweet wine)
Heat the wine add the fruits and chocolate, mix and set aside till needed. The period of time till its addition into the batter is sufficient to soak.
40 grams of Walnuts, chopped (not to added to the wine)
...
Grind the following spices:
1 inch of dried Ginger
1/4 piece of Nutmeg
2 inches of Cinnamon
20 ml Oil
30 grams (or 4 tablespoons) of Cocoa Powder
(make a paste of this with the ground spices)
...
3 whole Eggs
100 grams or 1/2 cup of Sugar
100 grams or 1/4th cup + 3 tbsp of Salted butter (melted)
120 grams or 1 cup of All-purpose flour
1&1/2 teaspoon of Baking powder
The spices strengthen the flavour of the wine. Their quantities can be adjusted and tweaked to your liking.
Preheat the oven at 160 degrees Celsius for 15 minutes.
Bake at 160 degrees Celsius for 45-50 minutes, or till an inserted skewer comes out clean.
*Once baked, allow the cake to remain in the oven’s heat for 15 minutes, then open the oven door and let it cool gradually. This prevents excess shrinkage/contraction of the cake.
This cake tastes best when allowed to rest.
**When properly cooled, wrap in parchment and cover with a piece of cloth and let it rest overnight (basically, 10 hours or more); this locks up the moisture, allowing the flavour and texture to develop even further. After unmoulding, keep the baking parchment attached to the bottom, it acts as a seal to retain moisture (I took it off my cake for the purpose of the video). It can remain at room temperature for a week to 10 days or more if properly kept in a cool, dark and dry place; to ensure it doesn’t dry/spoil, keep it wrapped in parchment and cloth, allowing it to breathe occasionally.
Further, it can be refrigerated for weeks – just enclose it in two layers of parchment and then double layer of cling wrap after it has cooled completely.
Music Credits:
(all downloaded from the site incomptech.com)
(all 3) Licensed under Creative Commons: By Attribution 3.0 License
Silent Night by @incompetech_kmac
Angels We Have Heard on High (piano) by @incompetech_kmac
Deck the halls A by @incompetech_kmac
Low Carb CHOCOLATE CAKE Battle - The BEST Keto Chocolate Cake Recipe!
**Try Thrive Market risk-free by using the link below!**
LINK:
I want to personally thank Thrive Market for partnering with me and sponsoring this video.
Low Carb CHOCOLATE CAKE Recipes - The BEST Keto Chocolate Cake Recipe!
Join us for an epic Low Carb Chocolate Cake Battle as we search for the best keto chocolate cake recipe on the internet! These are both delicious Sugar Free Chocolate Cakes and Gluten Free Chocolate Cake recipes, but who's the winner? Highfalutin' Low Carb will find out!
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RECIPES WE TESTED
Chocolate Keto Cake
by Chocolate Covered Katie
Keto Chocolate Cake
by Life Made Sweeter
**Y'all, just so we're all clear, I'm only here to test recipes. Inclusion in this video does not imply that these websites, recipes or their creators are in any way affiliated with, associated with or sponsored by Thrive Market or Highfalutin' Low Carb. I personally researched and selected the recipes for testing myself. The conclusions I reached and the opinions I presented are solely my own.**
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#chocolatecake #lowcarbchocolatecake #ketochocolatecake
弗罗伦萨杏仁酥Florence Almond Cookies|酥脆杏仁香|年饼食谱|Flaky Crispy Almond Fragrant|CNY Recipe
♦白杏仁酥食谱White Almond Cookies Recipe：
♦传统核桃酥食谱Traditional Walnut Cookies Recipe:
♦传统花生饼食谱 Traditional Peanut Cookies Recipe:
♦新年食谱CNY Recipe：
♦饼干食谱 Cookies Recipe:
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♦ Oven: Electrolux 72L Built in Oven:
♦数码厨房秤网购链接Digital Kitchen Scale Lazada Links:
好好享受，与我分享你作品的照片在我的Facebook Page上哦。
:-) Enjoy and share photos of your creation with me on my Facebook Page.
圣诞节刚过，就是时候准备年饼了~哈哈。一起来做“弗罗伦萨杏仁酥”。采用了新鲜的杏仁片来制作，这饼干有两层，顶层是杏仁瓦片，底层是香酥曲奇饼。烤出来的杏仁片表面焦黄金又光亮，趁热赶快切成长条型，像金条块一样。放凉后饼干整体变酥脆许多，满满杏仁香，搭配酥酥的牛油曲奇饼底，口感丰富，甜而不腻~适合当年饼。
收藏方式：烤好彻底凉透，立刻收收密封容器防止漏风。室温保存，要新鲜７天内吃。
Christmas has just passed, it’s time to prepare CNY Cookies~ haha.. Let’s make “Florence Almond Cookies”. Made with fresh almond flakes, this cookie has two layers, Almond Crisps on top and flaky cookies at bottom. Once freshly baked, almond flakes surface are golden and shiny. Cut them into long strips while hot, looks like gold bars. After cooled, cookies becomes much crispier, full of almond flavor, paired with the flaky butter cookie base, rich texture, sweet but not greasy ~ Perfect for CNY Cookies.
Storage method: After baking, let it cool completely, immediately store in airtight container to prevent turn soft. Store at room temperature and eat within 7 days for freshness.
♦Ingredient List 食材=12’x12’inch Mould 模具=
=Cookie Layer 曲奇层=
174g Unsalted Butter (Soften) 无盐牛油(软化)
72g Icing Sugar 糖粉
2.5g Salt 盐
36g Whole Egg 全蛋液
276g Cake Flour/Low Protein Flour 低筋面粉
2.5g Baking Powder 泡打粉
(Preheated Oven 180C: 15-20minutes) (Top Bottom Heat, No Fan Force, Middle Rack)
(预热烤箱180C: 15-20分钟) (上下火，不开旋风，中层烤)
=Almond Crisps Layer杏仁瓦片层=
60g Unsalted Butter 无盐牛油
60g Caster Sugar 细砂糖
1.5g Salt 盐
36g Dairy Whipping Cream 动物性淡奶油
50g Honey/Maltose Syrup 蜂蜜/麦芽糖浆
192g Almond Flakes 杏仁片
(Preheated Oven 200C: 15-18minutes) (Top Bottom Heat, No Fan Force, Middle Rack)
(预热烤箱200C: 15-18分钟) (上下火，不开旋风，中层烤)
♦ MUSIC
Artist: Spazz Cardigan
Title: Lucid_Dreamer
Artist: Wayne Jones
Title: First Love
#年饼食谱 #弗罗伦萨杏仁酥 #杏仁酥 #杏仁瓦片 #杏仁脆片 #酥脆饼干
#CNYCookies #FlorenceAlmondCookies #AlmondCookies #AlmondPastry #AlmondCrisps #AlmondFlorence #FlakyCrispyCookies