The WORST Cookies EVER
I do not like the pink frosted sugar cookies from the store. The texture is like sand. The frosting is always dry and far too sweet. The entire cookie tastes like a chemical. I do love the concept of this cookie though, so I decided to recreate them at home! They were so much fun to bake and decorate. I'm prepared for a war in the comments.
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Walnut and Poppy Bread Dessert / Gluten-free vegan dessert / Simple, easy vegan recipe
Walnut and Poppy Bread Dessert / Gluten-free vegan dessert / Simple, easy vegan recipe
Hello,
I've made this nut and poppy seed bread cookie many times. Simple and easy to make as part of a gluten-free and vegan menu. Especially if you don't know what to make for a gluten sensitive or vegan friend. You won't miss with this one. Always a delicious and filling dessert or even dinner. Worth a try.
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I'd also like to draw your attention to a special design shop where I design clothes and gifts for people with gluten allergies, dairy allergies and vegans.
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You can find my other bread dessert recommended in the video here:
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RECIPE:
Walnut - Poppy Seed Bread Cookies:
1/2 package gluten-free vegan bread
1 packet poppy seeds
1 cup walnuts
sugar
300 ml plant milk
1 tablespoon agave
1 tsp vanilla flavouring
1 spoon of coconut oil
Grind the poppy seeds and walnuts, separately with as much sugar as they will absorb. You need about 3-4 tablespoons to each . Mix the milk with the agave and vanilla flavouring. Grease a 21 cm x 11 cm diameter tin. Tear the bread into it. About 2-3 slices. Then pour over some of the milk. Just enough to soak up the bread. Put the poppy seeds on half and the walnuts on the other half. 3-4 spoonfuls of each. Then we pour a little milk on top and then we put the poppy seeds and walnuts on top again. Finally, pour the rest of the milk over the top. Bake at 200˙C for 20-25 minutes.
Enjoy!
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Hí,
I have experienced first hand what food allergies are like.
Besides being gluten allergy, I also have a milk allergy. And if that wasn't enough, I've also experienced being sensitive to certain additives. So I decided to make whatever I could at home. So I started making plant milk and gluten free vegan food at home.
I turned to a vegan lifestyle because of my father's illness. He died of cancer, which the doctor said I could have inherited. So I have to avoid meat.
More and more people like me are struggling with eating problems, so I created this channel to help others. That's why I make gluten-free plant foods and drinks.
If you like, it like and subscribe!
Gluten free-Vegan Kitchen is the solution for me because of my food allergies. Follow me if you have food issues too. I try to make lots of useful recipes. But if you have your own ideas, email me or leave a comment and I'll make them for you on the channel.
You can email me here:
sandorevamelinda@gmail.com
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How to make Shortbread Cookies 4 Ways ????
Instagram: _dilaskitchen_
How to make Shortbread Cookies 4 Ways ????
350g Soft Butter
1 1/4 Cups Castor Sugar
4 Cups Flour
Pinch of Salt
1 1/2 Tsp Vanilla essence
1. For Cranberry Orange Cookies
1/4 Cup Dried Cranberries chopped
1 Tsp Orange Zest
2. For Lemon Poppyseed cookies
1 Tsp Poppyseed
1 Tsp Lemon Zest
3. For Coconut Cookies mixed with Nuts
1/4 Cup Coconut
1/4 Cup Nuts/ pistachios (chopped)
Drizzle with baking chocolate
4. For White Chocolate & Coconut cookies
1/4 Cup Toasted Coconut flakes
Top with white chocolate
Bake 13-15 min
ENJOY ????
Easy Lemon Dessert Recipe | Lemon Curd Cookies
Need an easy dessert recipe? You found it with these lemon curd cookies. They're soft, chewy, and packed full of lemon poppy seed goodness. They're just the best.
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INGREDIENTS LIST:
1 cup or 226 grams homemade lemon curd
4cups or 512 grams all purpose flour (spooned and leveled)
1 cup or 200 grams powder sugar
1 tsp baking powder
1/2 tsp sea salt
2 tbsp poppy seeds
2 egg yolks (from large eggs)
2 whole large eggs
Zest from 2 medium lemons
2 sticks or 226 grams room temp unsalted butter
2/3 cups or 134 grams granulated sugar
2 tbsp lemon juice
2 tsp lemon extract
*Cookie Size
2.2 oz or 62 grams
*Glaze For Cookies
1/2 cup or 78 grams powder sugar (more as needed for sweetness or thickness)
2 tbsp lemon juice (more for flavor or to thin glaze out
Pinch of salt
*Oven
350 F or 180 C
«Рожевий мак» - не тільки гарна квітка ????, а й смачний пляцок. ???? / Cake “Pink poppy”. Recipe.
ІНГРЕДІЄНТИ
Рожевий корж:
5 яєць
75 г цукру
100 г рожевого пудингу
1 ч.л розпушувачу
Маковий корж:
4 яйця
60 г цукру
60 г борошна
100 г маку
100 г кокосової стружки
6 ст.л води
1 ч.л розпушувачу
Крем:
700 мл молока
120 г манної крупи
50 г маку
200 г вершкового масла
150 г цукру
Додаткові інгредієнти:
250 г бісквітного печива
200 г варення
ПРИГОТУВАННЯ
Форма для випічки 25×35 см.
Рожевий корж:
1. Білки збити з цукром до густої маси, додати жовтки та добре перемішати. Додати пудинг та розпушувач, перемішати до однорідності.
2. Випікати 10-12 хв при 180 °С.
Маковий корж:
1. Білки збити з цукром до густої маси, додати жовтки та добре перемішати. Поступово додати борошно, розпушувач, теплу воду, мак і кокосову стружку, перемішати до однорідності.
2. Випікати 10-12 хв при 180 °С.
Крем:
1. До молока додати мак й манну крупу, ретельно перемішати та поволі довести до кипіння. Проварити 5-7 хв та охолодити.
2. Масло кімнатної температури збити з цукром до однорідної пухкої маси. Невеликими порціями додавати охолоджений заварний крем, постійно збиваючи міксером ще 10-12 хв.
Складання:
1. Рожевий корж змастити варенням та розрізати поперек на 2 частини, сформувавши в такий спосіб 2 коржі розміром 17,5×25 см.
2. Маковий корж розрізати поперек на 2 частини, сформувавши 2 коржі розміром 17,5×25 см.
3. Складати пляцок у послідовності: рожевий корж, 1/4 частини крему, маковий корж (змочити кип’яченою водою) - 1/4 частини крему, печиво, 1/4 частини крему - маковий корж (змочити кип’яченою водою), 1/4 частини крему, рожевий корж.
4. Пляцок притиснути та поставити у холодильник на 12-24 год. Оздобити за бажанням.
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INGREDIENTS
Pink cake layer:
5 eggs
75 g sugar
100 g pink pudding
1 tsp baking powder
Poppy seed cake layer:
4 eggs
60 g sugar
60 g flour
100 g poppy seeds
100 g coconut flakes
6 tbsp warm water
1 tsp baking powder
Cream:
700 ml milk
120 g semolina
50 g poppy seeds
200 butter
150 g sugar
Additional ingredients:
250 g cookies
200 g jam
DIRECTIONS
Baking dish 25×35 cm.
Pink cake layer:
1. Beat egg whites with sugar until thick, add egg yolks and mix well. Add pudding and baking powder, mix until smooth.
2. Bake for 10-12 min at 180 °C.
Poppy seed cake layer:
1. Beat egg whites with sugar until thick, add egg yolks and mix well. Gradually add flour, baking powder, warm water, poppy seeds and coconut flakes, mix until smooth.
2. Bake for 10-12 min at 180 °C.
Cream:
1. Add poppy seeds and semolina to milk; mix thoroughly and slowly bring to a boil. Boil for 5-7 min and cool.
2. Beat soft butter with sugar until smooth. Add cold custard in small portions, constantly beating with a mixer for another 10-12 min.
Assembling:
1. Brush the pink cake layer with jam and cut across into 2 parts, thus forming 2 layers 17.5×25 cm.
2. Poppy seed cake layer cut across into 2 parts, thus forming 2 layers 17.5×25 cm.
3. Assemble the cake in the sequence: pink cake layer, 1/4 part of cream, poppy seed cake layer (moisten with boiled water) - 1/4 part of cream, cookies, 1/4 part of cream - poppy seed cake layer (moisten with boiled water), 1/4 part of cream, pink cake layer.
4. Press the cake and refrigerate for 12-24 h. Decorate as desired.
#пляцки #пляцок #разомзастолом
CHICKPEA FLOUR CHOCOLATE CHIP COOKIES | VEGAN GLUTEN FREE COOKIES - Vegan Richa
CHICKPEA FLOUR CHOCOLATE CHIP COOKIES , VEGAN GLUTEN FREE COOKIES
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These huge Chickpea Flour Chocolate Chip Cookies are Chewy just like regular cookies. These cookies need 1 Bowl, are grain-free, gluten-free, vegan and can be made nut-free. Loads of protein
Chewy, huge, full of chocolate is what I want in my chocolate chip cookie. And a twist of course, like this one. Cookies made with chickpea flour.
Chickpea flour has a distinct flavor profile and it gets more pronounced during baking. It can taste bitter or raw depending on how it is used. In this cookie, the molasses and maple balance that out into a nuttier profile. Loads of chocolate can only make it better.
I like these Chickpea flour cookies with the added almond flour, which adds more structure and texture to make them more like a regular chocolate chip cookie. You can use more chickpea flour to make these without almonds (nut-free). Add 1 tbsp more chickpea flour and add more later at step 4 before baking if the mixture is too loose.
******MORE COOKIE RECIPES FROM THE BLOG******
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THE ULTIMATE GIANT VEGAN CHOCOLATE CHIP & CHUNK COOKIES:
COOKBOOKS BY RICHA HINGLE (VEGAN RICHA):
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#vegancookies #chickpeaflourcookies #veganchocolatecookies #veganricha