Ingredients
| № | Title | Value |
|---|---|---|
| 1. |
Freeze-dried strawberries
|
1 ¼ ounces |
| 2. |
All-purpose flour
|
¾ cup |
| 3. |
Cake flour
|
¾ cup |
| 4. | Baking powder | 1 ½ teaspoons |
| 5. |
Baking soda
|
¼ teaspoon |
| 6. | Salt | ½ teaspoon |
| 7. |
Unsalted butter, room temperature
|
½ cup |
| 8. |
White sugar
|
1 ⅓ cups |
| 9. |
Eggs, room temperature
|
3 |
| 10. | Vanilla extract | 1 teaspoon |
| 11. |
Whole milk, room temperature
|
⅔ cup |
Cooking
1 . Stage
Preheat oven to 350 degrees F (175 degrees C). Line muffin tins with 20 cupcake liners (for mini cupcakes, line 72 mini muffin tins).
2 . Stage
Grind strawberries into a fine powder using a coffee grinder or food processor. Whisk strawberry powder, all-purpose flour, cake flour, baking powder, baking soda, and salt together in a bowl.
3 . Stage
Beat butter and sugar in a bowl with an electric mixer until light and fluffy. Mixture should be noticeably lighter in color. Add room-temperature eggs one at a time, allowing each egg to blend into butter mixture before adding the next. Beat in vanilla extract.
4 . Stage
Stir flour mixture, alternately with the milk, into butter mixture until just incorporated. Fill lined tins with cupcake batter.
5 . Stage
Bake in preheated oven until cupcakes spring back when gently touched with a fingertip or a toothpick inserted in the center comes out clean, 16 to 18 minutes for regular cupcakes, 8 to 10 minutes for mini cupcakes.
1 . Preheat the oven to 350 degrees F (175 degrees C).
2 . Spread nuts onto a baking sheet.
3 . Toast nuts in the preheated oven until golden brown and fragrant, 5 to 10 minutes. Watch as they bake because they burn quickly. Set nuts aside to cool to room temperature.
4 . Mix together mayonnaise, milk, and sugar in a large salad bowl. Stir in bacon bits and Parmesan cheese until dressing is well combined and creamy.
5 . Place spinach leaves, chopped cauliflower, and toasted almonds into the salad bowl; stir lightly to coat with dressing.
1 . Bon Appetit!!!
2 . From cheese, chop the sticks and dip each stick in flour, then in the egg, crackers and fry until golden, then dry the finished sticks on paper towels.
3 . Combine breadcrumbs, garlic and salt in a bowl. In a medium bowl, combine flour and corn starch. In a large saucepan, heat the oil.
4 . In a small bowl, mix beaten eggs and water.
1 . Combine broccoli, olive oil, salt, and pepper in a resealable bag. Set aside to allow the broccoli to soak up the oil, about 30 minutes.
2 . Preheat the air fryer to 375 degrees F (190 degrees C).
3 . Place broccoli in the air fryer basket and cook until desired crispiness, 10 to 15 minutes, shaking air fryer basket halfway through cook time.
1 . Combine water, sugar, and xanthan gum in a small bowl; whisk to create a smooth gel with no lumps.
2 . Combine vegetable oil, vinegar, honey, pineapple juice, lime juice, salt, pepper, garlic powder, onion powder, and cayenne in a medium bowl. Whisk in xanthan gum gel until dressing is smooth and all ingredients are incorporated. Transfer to a vinaigrette bottle and store in the refrigerator until ready to use.
1 . Mix well and pour into a baking dish. Bake at 180 degrees until cooked for about 30-35 minutes.
2 . Beat eggs with sugar until white foam, add flour and cocoa.
3 . Bon Appetit!!!
4 . Decorate the chocolate cake to your liking and let stand in the refrigerator for about an hour.
5 . Coat the cakes with cream, fold them and coat them completely on the sides.
6 . Ready biscuit to cool and cut into 2-3 parts. Soak each cake in syrup. For syrup, mix and simmer everything until the sugar melts.
7 . For cream, beat condensed milk with butter, add cocoa with vegetable oil.
1 . Grind the almonds - I did this in a coffee grinder. Let the coarse pieces fall in as well. From the sugar and water boil a viscous syrup, mix with the almonds. It turns out a very thick mass like marzipan.
2 . With a blender, puree the cherries (or any other berries you like). If the berries have pips, like raspberries, strain them through a sieve. If the berries are frozen, like mine, you need to defrost them first and drain the excess juice.
3 . Mix the marzipan mass and berry puree.
4 . You may not use all of the mashed potatoes because the mass should be very thick (it will be easier to work with later). Put it in the freezer for 15-20 minutes (my temperature is -15 degrees).
5 . Let's start making candy. From the cooled mass form small balls, about the size of a walnut. If you feel that the mass is still too liquid, you can put the balls in the freezer.
6 . Warm up the chocolate in a water bath. Dip each ball in the chocolate and place it on a rack or in a mold.
7 . Because the balls were stored in the freezer, the chocolate solidifies instantly.
1 . Preheat an oven to 350 degrees F (175 degrees C). Line a standard muffin tin with paper cupcake liners.
2 . Beat the cake mix, water, vegetable oil, and egg whites together on low speed for 30 seconds, then on medium for 2 minutes, until smooth. Fill cupcake liners 1/3 full with white batter; set aside.
3 . Stir 4 drops of red food coloring into the remaining bowl of batter to make the batter pink. Stir in the raspberry oil. Pour 1/3 of pink batter into a resealable plastic bag and set aside.
4 . Mix more food coloring into the remaining bowl of pink batter until it is an orange/red color and pour the batter into a resealable plastic bag. Cut a corner off the bag, stick the open tip into the center of each cup of white batter and squeeze in about two tablespoons of red batter.
5 . Cut the corner off the bag with the pink batter, stick the open tip into the center of the red batter and squeeze about 1 tablespoon pink batter into each cup.
6 . Bake the layered cupcakes in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 20 minutes. Cool completely before frosting.
1 . Preheat the oven to 350 degrees F (175 degrees C).
2 . Make the cookie crust: Combine flour, cream of tartar, baking soda, and salt in a medium bowl and set aside. Cream together butter and 3/4 cup sugar until smooth in a large bowl. Add in egg and beat well. Stir dry ingredients into the creamed mixture until just blended. Dotdash Meredith Food Studios
3 . Press dough into an ungreased pizza pan. Dotdash Meredith Food Studios
4 . Bake in the preheated oven until lightly browned, 8 to 10 minutes. Cool.
5 . Prepare the filling: Beat cream cheese with remaining 1/2 cup sugar and vanilla in a large bowl until light and fluffy. Spread evenly over the top of the cooled crust. Dotdash Meredith Food Studios Dotdash Meredith Food Studios
6 . Arrange blueberries, strawberries, and banana on top of the filling, and chill. DOTDASH MEREDITH FOOD STUDIOS
1 . Make the cookies: Whisk flour, baking powder, and salt together in a bowl.
2 . Beat white sugar, butter, and vanilla in a bowl with an electric mixer until creamy, 3 to 4 minutes. Beat in eggs, 1 at a time, until mixture is smooth. Gradually mix in flour mixture until a dough forms.
3 . Form dough into a ball. Wrap ball with plastic wrap and refrigerate for 1 hour.
4 . Preheat the oven to 325 degrees F (165 degrees C). Line two baking sheets with parchment paper or silicon baking mats.
5 . Roll dough on a lightly floured surface and cut into shapes using desired cookie cutters. Arrange cookies on the prepared baking sheets.
6 . Bake in the preheated oven until edges begin to brown, about 10 minutes, switching racks halfway through. Cool on the baking sheet briefly before removing to a wire rack to cool, 8 to 10 minutes more.
7 . While the cookies are cooling, make the icing: Beat cream cheese, butter, and vanilla in a bowl using an electric mixer until well combined. Slowly beat in confectioners' sugar until icing is smooth.
8 . Spread icing onto cooled cookies.
1 . Preheat oven to 450 degrees F (230 degrees C).
2 . Place eggplant on a medium baking sheet. Bake 20 to 30 minutes in the preheated oven, until tender. Remove from heat, cool, peel, and chop.
3 . Heat oil in a medium saucepan over medium heat. Mix in cumin seeds and onion. Cook and stir until onion is tender.
4 . Mix ginger garlic paste, curry powder, and tomato into the saucepan, and cook about 1 minute. Stir in yogurt. Mix in eggplant and jalapeno pepper, and season with salt. Cover, and cook 10 minutes over high heat. Remove cover, reduce heat to low, and continue cooking about 5 minutes. Garnish with cilantro to serve.
1 . Preheat the oven to 350 degrees F (175 degrees C).
2 . Place cherry pie filling, cake mix, eggs, and almond extract in a large bowl and mix by hand. Pour into a greased and floured 9-inch square pan.
3 . Bake in the preheated oven until a toothpick inserted into the cake comes out clean, 35 to 40 minutes.
4 . Cool cake on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely, at least 30 minutes. Frost with chocolate frosting.
1 . Preheat the oven to 375 degrees F (190 degrees C) and place racks in the top and bottom third of the oven. Line two rimmed baking sheets with parchment paper.
2 . Whisk flour, baking powder, and salt together in a medium mixing bowl. Set aside.
3 . Combine butter and sugar in a large mixing bowl and beat with a hand mixer on medium speed for 1 minute. Scrape down the sides of the bowl with a rubber scraper, add the egg and vanilla, and continue beating on medium speed for 1 more minute. Add 1 cup of the carrots (reserve the 1/4 cup for garnish), nuts, and ginger, and mix with a wooden spoon.
4 . Add 1/2 of the dry ingredients to the large bowl. Mix with the spoon until combined. Add the remaining dry mixture and mix again until fully incorporated. Chill for 20 minutes.
5 . Meanwhile, make the icing. Place confectioners' sugar in a small bowl and whisk in water.
6 . Using your hands, roll the chilled dough into 1-inch balls and place on the prepared baking sheets.
7 . Bake in the preheated oven until edges are golden and set, about 16 minutes. Remove from the oven.
8 . Place parchment under two wire racks to catch the icing. Transfer the cookies to the wire racks.
9 . Dollop 1/2 teaspoon of icing on top of the cookies while they are still hot. Sprinkle the tops with the remaining carrot, about 1/4 teaspoon on each. Let cool for 10 minutes on the rack. Serve.