Budinca Vegana de Cacao|Healthy Vegan, Gluten and Sugar Free Cacao Pudding
[ROMANIAN]
Budinca de Cacao Vegana
Ingrediente uscate:
- 10 g cacao pudra
- 70g indulcitor (xilitor/stevia/zahar de cocos/eritrol/fructoza)
- 60g amidon de porumb sau faina de tapioca
Ingrediente umede:
- 15ml sirop artar
- 400 ml lapte vegetal (migadale,cocos,soia)
- 2ml esenta vanilie/portocala (dupa preferinte)
Recomandare: Este foarte important sa amestecam constant compozitia odata ce am dat ibricul pe foc pentru a evita ingrosarea neomogena a compozitie. Ne dorim o budinca omogena si fina.
Metoda de preparare:
1. Se amesteca intr-un ibric ingredientele uscate
2. Se adauga pe rand ingredientele umede si se mixeaza cu un tel pentru 1 min
3. Se pune ibricul pe foc mediu si se amesteca pentru urmatoarele 5-10 min, pana cand apar primele bule si compozitia devine cremoase, semn ca trebuie
sa oprim focul
4. Se lasa la racit 5 min apoi se toarna budinca in formele preferate si se lasa sa se raceasca complet
5. Optional se orneaza cu fructe uscate si fulgi de cocos.
Pofta Buna!
[ENGLISH]
Vegan Cocoa Pudding
Dry ingredients:
- 10 g cocoa powder
- 70g sweetener (xylitor / stevia / coconut sugar / erythrol / fructose)
- 60g cornstarch or tapioca flour
Wet ingredient:
- 15ml maple syrup
- 400 ml vegetable milk (almonds, coconut, soy)
- 2ml vanilla / orange essence (according to preferences)
Recommendation: It is very important to constantly mix the composition once we put the kettle on the fire to avoid the inhomogeneous thickening of the composition. We want a homogeneous and fine pudding.
Preparation method:
1. Mix the dry ingredients in a kettle
2. Add the wet ingredients one at a time and mix with a whisk for 1 min
3. Put the kettle on medium heat and mix for the next 5-10 minutes, until the first bubbles appear and the composition becomes creamy, a sign that you need to
to stop the fire
4. Leave to cool for 5 -10 minutes then pour the pudding into your favorite bowl and let it cool completely
5. Optionally garnish with dried fruit and coconut flakes.
Good appetite!
CBTB: 13- Sugarless Desserts
Series: Cooking by the Book
This video cooking series features home economist, author and lecturer Marcella Lynch. Join her as she shares God's eating plan and what the Bible tells us about food and food preparation. Learn about God's original diet for mankind, a diet that will help preserve health and wellness.
homemade orange chocolate Jaffa Cakes (Pim's) / vegan & gluten-free
In this episode of Bubble Child, we're making a French comfort food classic: Pim's, otherwise known as Jaffa Cakes in the UK. However, these ones do not have the dairy, egss, and gluten of the original and are gluten-free, vegan, and super moist! FULL RECIPE BELOW.
Printable recipe on
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My husband is French and loves Pim's. He typically avoids gluten with me (out of his own choice, quel surprise!) but this is the one food that, well, you get the bag in front of him and the bag is gone.
I've never tried them myself, as the cakes contain gluten, dairy, and a ton of refined sugar and high fructose corn syrup, but apparently, they've phenomenal. What I did come up with I had taste-tested by my French friends, and I'm very pleased to share this fruitified version of the classic with their (surprised) stamps of approval!
Keep these in a dry cold environment after you make them, and feel free to use whatever raspberry jam or orange marmelade to replace the agar agar feeling, but you'll have the drizzle the chocolate on the top, and won't be able to use the cool dunking technique.
HOMEMADE JAFFA CAKES (PIM'S)
orange and dark chocolate
gluten-free and vegan!
cake:
1/3 cup coconut oil
1/2 cup coconut sugar
1/2 cup unsweetened apple sauce
1 medium-small banana
pinch salt
1 cup rice flour
1/4 cup teff or buckwheat flour
1/2 tsp. baking soda
1/2 tsp. agar agar
filling:
1 cup orange juice
1 tbs. agar agar
chocolate shell:
1/2 cup 100% dark chocolate*
2 tbs. coconut sugar
*you can also just use your favorite already-sweetened dark chocolate, but it will contain refined sugar, most often!
1. Prepare the cakes: melt coconut oil and sugar over a bain mairie. Meanwhile, blend together apple sauce and banana. Add salt. Once melted, combine the banana and coconut oil mixtures until homogenous. Set aside.
2. Mix together all remaining (dry) ingredients for the cake in another bowl, then fold these dry ingredients into the banana/oil mixture. Mix until homogenous.
3. Transfer to a pastry bag or a freezer bag with the tip cut out, and pipe into little circular cakes on a lined baking sheet with about a 2 inch (5 cm) diameter. Bake at 350 degrees F (180 degrees C) until cooked through, about 12-15 minutes. Set aside, and let cool completely!
4. Prepare filling: while the cookies are cooling, mix together your orange juice and agar agar before adding heat. In a saucepan, bring to boil, remove from heat, let sit at room temperature so it gets thicker but doesn't completely solidify before topping your cakes with it.
5. Prepare topping: over a bain mairie, melt chocolate and coconut sugar together. Keep over the warm water until assembly time, so that it doesn't harden up.
6. Assemble the biscuits! When the cookies are cool and the orange gel is just starting to firm up (keep whisking as it does), top the cookies with the orange filling. Let chill (in the fridge or outside if it's cold) until solid on top. Then, dunk the filling side of the biscuit into the melted chocolate, and let set chocolate-side-up until the chocolate has hardened up again.
7. Keeps for 4 days, and you don't need to refrigerate them unless it's really hot where you live! Enjoy. :)
Chocolate Eclair Cake with homemade whipped topping | Baking with the Baker's
Baking with the Baker's Chocolate Eclair Cake with homemade whipped topping
CRUST:
4 large eggs
1 c. flour
1/2 c. butter
1 c. water
FILLING OF THE CAKE:
1 large box vanilla pudding
3 cups milk
1 pckg. cream cheese
WHIPPED TOPPING
1 cup heavy cream
2 T. sugar
1/2 t. vanilla
Preheat to 400F.
Lightly spray 9x13 pan.
Melt butter in water in medium saucepan. Bring to boil, then remove from heat. Add flour & blend. Add eggs one at a time, stirring each egg in completely each time. Spread evenly in 9x13 pan.
Bake 25-30 min. until golden brown. It will be bubbly. Don’t push down bubbles. Allow it to naturally settle.
Filling:
Whip cream cheese. Mix vanilla pudding & milk for 3min. Refrigerate until set. Combine pudding and cream cheese until lumps are gone. Refrigerate until crust is cooled. Pour filling on crust. Refrigerate.
Whipped Topping
Mix heavy cream, sugar & vanilla until stiff peaks form. Spread on top of cake. Drizzle with chocolate syrup.
How to Make Perfect Petit Fours | Bake it Up A Notch with Erin McDowell
PERFECT PETIT FOURS, THREE WAYS:
In this episode of Bake It Up a Notch, Erin Jeanne McDowell goes over every detail of how to make gorgeous French petit fours. These dainty snacking cakes are a lot more approachable than they may seem, especially when Erin is here to guide you!
Petit fours were one of the first recipes I dreamt of baking—but they somehow seemed pretty daunting, even once I’d tackled layered and tiered cakes. Eventually, I learned some of the ins and outs of this classic style that has seemingly fallen a bit out of fashion. Once I started, I couldn’t stop—and I’m truly not sure why these cakes aren’t a common baking project anymore. They are as practical as they are adorable for sweet lovers and entertainers alike. The one-to-two bite-size cakes are coated in a poured fondant, a fluid icing that sets firm, so the cakes are easy to handle. Like petit fours, I don’t understand why more people aren’t regularly using this icing—which is fairly simple to make, and doesn’t take as many tricks to master as its equally shiny and sets-firm cousin who gets more play in the pastry world these days—the mirror glaze. This thin, sweet coating keeps moisture locked inside—meaning you can bake a batch of petit fours ahead for a party for an impressive, but totally make-ahead dessert—or enjoy the fruits of your labor for many days to come because they keep so well! They can also be cut into different shapes, decorated with everything from royal icing, to sprinkles, edible flowers, candied nuts or citrus zest. Like so many baking projects, there are so many ways to customize them—and there’s truly nothing daunting about the recipe. The only thing to consider is that, like a layer cake, there are multiple components. Breaking things up makes things go much smoother! ~Erin Jeanne McDowell
CHAPTERS:
00:00 - Introduction
01:40 - Making the Cake
06:10 - Talking Frosting
08:05 - Assembling the Cake
14:09 - Cutting the Petit Fours
19:03 - Making Poured Fondant
24:43 - Mistakes Happen!
GET THE RECIPE:
Strawberry Rose Petit Fours:
Double Vanilla Snack Cakes:
Spice Cake Petit Fours:
MORE ABOUT BAKE IT UP A NOTCH:
Fearless baker Erin Jeanne McDowell takes a deep dive into the tools, techniques and tips you need to create beautiful and delicious baked goods at home. Her bubbly & effortless approach helps even the most complicated of recipes seem like a total piece of cake!
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#Easy Cherry Chocolate Cake 6#shortviral #mrbeast #video #videogames #foodie #eat
Easy cherry chocolate cake, cherry chocolate cake
1. Chocolate Cake: The rich, decadent base of chocolate cake emerged in Europe around the 17th century. Spanish explorers brought cocoa beans back from the Americas, and its popularity quickly spread. Ultimate Cherry Chocolate Cake Early chocolate cakes were dense and more similar to bread than our modern fluffy versions, but refinements in ingredients and baking techniques over time led to the lighter, airier textures we enjoy today. Ultimate Cherry chocolate cake
2. Cherry Desserts: Cherries have been used in desserts for centuries, with recipes for cherry pies and tarts appearing in early cookbooks. Their sweet-tart flavor complements chocolate beautifully, and their moistness adds textural contrast to the cake. Enjoy the ultimate cherry chocolate cake.
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