Gluten-Free Christmas Cookies: Step by Step + Download our Recipe eBook!
Christmas cookies that are gluten-free and delicious? Don't mind if we do! Check out three of the recipes from our 12 Days of Dried Fruit collection, created with @MindOverMunch’s Alyssia Sheikh!
She’ll walk you through how to make Thumbprint Cookies with Apricot Prune Jam, Christmas Fruitcake Cookies, and Dried Fruit & Pumpkin Biscotti – and speak to the health benefits that incorporating our dried fruits bring to these delicious desserts.
And, if you like these treats, download our full ebook for free to get these recipes and more sweet - and even some savory - dried fruit holiday dishes!
family vloggers uk cookies recipe
#family vlogs #havingfun #baking #bakingcookies #chocolatechipscookies #familywalks
Hi guys in todays video we had some fun.
We went for a walk, run around, really enjoyed, I hope you enjoy our video.
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Method
STEP 1
Heat the oven to 190C/fan170C/gas 5 and line two baking sheets with non-stick baking paper.
STEP 2
Put 150g softened salted butter, 80g light brown muscovado sugar and 80g granulated sugar into a bowl and beat until creamy.
STEP 3
Beat in 2 tsp vanilla extract and 1 large egg.
STEP 4
Sift 225g plain flour, ½ tsp bicarbonate of soda and ¼ tsp salt into the bowl and mix it in with a wooden spoon.
STEP 5
Add 200g plain chocolate chips or chunks and stir well.
STEP 6
Use a teaspoon to make small scoops of the mixture, spacing them well apart on the baking trays. This mixture should make about 30 cookies.
STEP 7
Bake for 8–10 mins until they are light brown on the edges and still slightly soft in the centre if you press them.
STEP 8
Leave on the tray for a couple of mins to set and then lift onto a cooling rack.
Eggless Coconut Cookies Recipe | Easy and Delicious | Step-by-Step Guide
Eggless Coconut Cookies Recipe | Easy and Delicious | Step-by-Step Guide
Looking for an easy and delicious eggless cookie recipe? Look no further! In this video, I will show you how to make these amazing coconut cookies that are perfect for any occasion.
These cookies are made with simple ingredients that you probably already have on hand, and they are so easy to make that even a beginner can do it. They are also gluten-free and vegan, so they are perfect for everyone to enjoy.
In this video, I will walk you through the step-by-step process of making these cookies, from start to finish. I will also provide some tips and tricks to help you make the perfect batch of cookies every time.
So what are you waiting for? Watch this video now and learn how to make these delicious eggless coconut cookies!
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Please watch: Methi Thepla | Gujrati soft Methi Thepla | Winter special recipe | Healthy recipes | Tiffin recipe
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School Kine Cookies and Grilling Steak
It's been 3 months since I did a cooking live! We missed you all! Order any of our products online at mariaolipas.com
We unboxed some School Kine Cookies and then grilled up steaks for dinner.
2 thick cut Chuck Steaks (approx 1.5 lbs each)
4 Tablespoons Anto's Local Seasoning, spicy flavor
4 teaspoons Trader Joes Umami Seasoning
Season steaks on both sides and massage into the meat. Let sit overnight. On a hot pan, sear and cook until desired doneness. Let the cooked steak rest for a few minutes before cutting.
I also made some broccoli and corn.
2 cups frozen broccoli
1 cup frozen corn
2-3 teaspoons Trader Joe's Umami seasoning
4 pats butter
Place in stack cooker. Cover and cook 10 minutes. Add butter and let rest until butter is all melted. Mix and enjoy!
Microwave Rice Maker
I use the line on my middle finger to measure water.
4 cups white rice
4.5-5 cups water.
Wash rice until water runs clear. Add water. I cook mine UNCOVERED for 18-20 minutes. Then place cover and let rest for about 5 minutes before eating.
**Cook times will vary based on microwave wattage. I use a 1,000 watt microwave.**
Classic Peanut Butter Cookies Recipe - Soft and Chewy Treats in Just a Few Steps
Join me as I walk you through the process of creating these delicious and classic peanut butter cookies. These cookies will take you back in time and fill your heart with nostalgic memories. These are the perfect after-school treat for the kids as well as a simple snack for any age. I invite you to make these delicious cookies and discover just how easy it can be to create a wholesome snack that is good for any time of year and any person of any age!
@mattsworlddiy
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Ingredients:
1 1/2 cup all-purpose flour (180g)
1/2 cup butter unsalted, room temp
1 cup peanut butter
1/2 cup brown sugar (lightly packed)
1/2 cup granulated sugar
1 t vanilla extract
1 large egg
3/4 t baking powder
Instructions:
Preheat oven 350 F
Sift flour and baking powder together, then whisk to combine
Cream butter and sugars using stand mixer with paddle attachment or hand mixer.
Add peanut butter and mix until combined.
Mix in egg and vanilla extract, then flour mixture and beat until incorporated.
Roll dough into one inch balls and place on parchment lined baking sheet.
Flatten cookies slightly with fingers, then press with tines of fork to make the classic criss-cross pattern.
Bake for 10 minutes or until edges just start to brown.
Allow cookies to completely cool while on baking sheet to allow them to set. Enjoy!
#cookies #peanutbutter #easyrecipe
The better than bakery SPONGE CAKE recipe you've been looking for! Light, airy, soft sponge cake
RECIPE:
SHOP:
This better than bakery sponge cake recipe is light, airy, and just straight up DELICIOUS! It’s so versatile that you can pair it with literally anything. I love filling mine like a classic Victorian sponge cake with my homemade raspberry filling recipe and whipped cream – YUM!
HOW TO WHIP EGGS:
INGREDIENTS:
Sponge Cake
- ⅓ cup (40 g) flour - regular, all purpose (see note 1 on blog post)
- ½ cup (60 g) cornstarch
- ¼ tsp baking powder
- ¼ tsp salt
- 4 large eggs - whites and yolks separated
- ⅛ tsp white vinegar
- ⅔ cup (132 g) white granulated sugar - separated in half (1/3 for the egg whites & 1/3 for the egg yolk mixture)
- 1½ tbsp warm water - not boiling
- 2 tsp vanilla essence/extract
- 2 tbsp (30 g) unflavoured vegetable oil - I use canola
IMPORTANT: Cake tins must be ungreased (with only the bottom lined), and ensure the cakes are cooled upside down once baked. Bake at 160 °C (320°F) with the fan on for 25 minutes. If your oven doesn't have a fan option, then you will need to increase the baking temperature to 175°C (347°F).
Simple Syrup (I use about 3/4s of the quantity below to brush the cake)
- ½ cup (100 g) white granulated sugar
- ½ cup (110 g) boiling water
Whipping Cream
- 2 cups (375 g) cold whipping cream
- 2 tsp icing sugar - also known as confectioners sugar/powdered sugar
- ½ tsp vanilla essence/extract
- 1 punnet fresh strawberries for decorating - sliced in half
Raspberry Jam
- 1 batch of my raspberry jam filling recipe:
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BAKING ESSENTIALS:
Cake Tins (8x3-inch) -
Hand Mixer -
Whisks -
Electronic Kitchen Scale -
Glass Mixing Bowls -
Spatulas -
Measuring Spoons & Cups -
Cake Release -
Pastry Brush -
NICE-TO-HAVE:
KitchenAid Stand Mixer -
Cake Stand -
Food Processer -
Immersion Blender -
CAKE DECORATING ESSENTIALS:
Offset Spatula -
Piping Bags -
Piping Tips -
Cake Scraper -
Steel Turntable -
Cake Boards -
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SHOP MY COURSES HERE:
= Layer Cake From Scratch: Ultimate Beginners Guide to Cake Decorating -
= How to Make a Professional Wedding Cake From Home -
= Mousse Cake From Scratch: Patisserie Style -
OR
Get access to my COURSES on Skillshare and receive an extended FREE TRIAL by signing up with this link:
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