Make a glaze by
adding the powdered sugar into a small bowl and adding in 1 tablespoon at a time of hot water.
To make the Lemon Icing,
add the powdered sugar into a small bowl, add in the lemon juice and mix with a spoon, add a 1/4 teaspoon of water at a time and mixing well to reach the right runny consistency.
Not exact matches
- In a bowl,
add the flour, Cream of Wheat,
sugar, baking
powder, baking soda and pumpkin pie spice, and whisk together to combine very well; next,
add in the beaten egg, the apple cider and the vanilla, and using a spatula, combine the mixture just until well blended, but not overly worked; next,
add in the finely diced apples and fold them
into the batter until well combined.
COMBINE flour,
sugar, baking
powder and salt in large bowl;
add butter and work
into dry ingredients with pastry blender or fork.
Into your stand mixer,
add the flour,
sugar,
powder, flax seed and salt.
Directions: Sift together and set aside 1 C all - purpose white flour, 1 1/2 t baking
powder, 1/4 t baking soda, 1 t salt / Stir 3/4 C stone ground cornmeal and 1 T
sugar into other dry ingredients / In a separate bowl whisk together 2 large eggs and 1 C buttermilk /
Add liquid to dry ingredients and stir together / Stir in 2 T chopped fresh marjoram (or a smaller amount of dried), 1/4 C finely chopped green onion and 4 T melted butter / Pour
into greased pan, bake @ 400º for 25 minutes, or until cornbread is lightly browned and pulls slightly away from sides of the pan.
To make the donuts: Preheat the oven to 400 degrees F. Sift the cake flour,
sugar, baking
powder and kosher salt
into a large bowl,
add the mini chocolate chips and mix well.
Stir cinnamon and coconut milk
into the
powdered sugar, starting with 3 tsp milk and
adding a bit more as needed to get the right consistency.
Once those ingredients are combined,
add the
powdered sugar, cinnamon, and nutmeg
into the mixer and mix on low to medium speed for 1 - 2 minutes.
Pour the hot
sugar solution
into a medium mixing bowl,
add the
powdered sugar, meringue
powder and a pinch of salt, then use an electric mixture and mix for 2 minutes on high speed.
For a different flavor,
add coarse turbinado
sugar on top, or mix a flavor like cinnamon or chile
powder into the melted chocolate.
I
added in cocoa
powder,
sugar and other ingredients to transform it
into a red velvet scone as opposed to a plain scone.
Add powdered sugar one cup at a time, until mixture is thick enough to roll
into balls that will hold their shape.
Add the all - purpose flour, pastry flour,
sugar, baking soda, salt, and baking
powder to the strainer and stir with a whisk to sift the ingredients
into the bowl.
Whisking constantly,
add the cocoa
powder to the
sugar mixture and continue to cook, whisking vigorously, until the cocoa
powder is absorbed
into the liquid.
Add sugar, flour, cocoa, vanilla, baking
powder, salt and eggs
into the chocolate mixture; stir with spoon until smooth.
Add the pastry flour, white flour, baking soda, salt, baking
powder, and both of the
sugars to the strainer and sift the ingredients
into the bowl.
Sift flour, baking
powder and cinnamon
into a bowl,
add sugar and coconut, and stir to combine.
To make the dough
add 1 cup of all - purpose flour
into a bowl, also
add 1 teaspoon of baking
powder, 1/4 teaspoon of white
sugar, 1/2 teaspoon of sea salt, 1/2 teaspoon of garlic
powder and 1/2 teaspoon of dried oregano, mix all the dried ingredients until well mixed, then
add 1 tablespoon of extra virgin Spanish olive oil and a generous 1/3 cup of water, mix everything together until you form a dough, then knead the dough inside of the bowl for 2 - 3 minutes and shape
into a ball
Sift the flour, baking
powder and cocoa
into a bowl,
add the
sugar.
First bag together and shake until very well blended: 2 cups Saco dry buttermilk
powder 5 tablespoons baking
powder 2 tablespoons baking soda 1/4 cups vanilla
powder (commercial baking product) already mixed
into 1 1/4 cups
sugar 3 tablespoons salt 1/4 cup barley malt
powder OR 1/4 cup malted milk
powder 1/2 cup cornmeal 1/2 cup oatmeal flour or ground oatmeal OPTIONAL 1 cup ground almonds,
adds fiber and flavor OPTIONAL 2 tablespoons cinnamon, cardamon, mixed sweet spices or pumpkin pie spice Then
add, shake and mix well: 2 cups White Whole Wheat flour or whole wheat pastry flour, 1/2 pound 1 1/2 cups buckwheat flour 1 cup corn flour (This helps tenderness - is hard to find - very very fine cornmeal) Finally,
add and mix / shake well: 8 cups unbleached all purpose flour, 2 pounds
1) Mix flour, butter and icing
sugar in a bowl using two knives to cut the butter until the mixture resembles fine breadcrumbs 2)
Add in the egg yolks and vanilla extracts and mix well, then add iced water until the dough starts to come together 3) Shape the dough into a ball on a cool, flat, floured surface 4) Flatten dough into a disc and then wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes 5) Meanwhile, peel, core and slice the apples into as thin slices as possible 6) Mix sugar and ground cinnamon powder with sliced apples and let it rest for a while 7) Pre-heat oven to 180 deg cel 8) Once dough has chilled, roll pastry dough on a sheet of parchment paper until it has expanded to the size of the tart mold (I used a rough mold the size of a large pizza) 9) Leaving at least an inch of dough free, arrange apple slices by overlapping them slightly in the shape of a circle, starting from the outermost part of the circle, until you reach the inside 10) Fold the edges of dough over the filling and then sprinkle the dough with a bit of sugar 11) Bake for about 40 - 45 minutes, or until the crust is golden brown and the apples are soft 12) Serve warm, with a side of whipped cream or ice cream (option
Add in the egg yolks and vanilla extracts and mix well, then
add iced water until the dough starts to come together 3) Shape the dough into a ball on a cool, flat, floured surface 4) Flatten dough into a disc and then wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes 5) Meanwhile, peel, core and slice the apples into as thin slices as possible 6) Mix sugar and ground cinnamon powder with sliced apples and let it rest for a while 7) Pre-heat oven to 180 deg cel 8) Once dough has chilled, roll pastry dough on a sheet of parchment paper until it has expanded to the size of the tart mold (I used a rough mold the size of a large pizza) 9) Leaving at least an inch of dough free, arrange apple slices by overlapping them slightly in the shape of a circle, starting from the outermost part of the circle, until you reach the inside 10) Fold the edges of dough over the filling and then sprinkle the dough with a bit of sugar 11) Bake for about 40 - 45 minutes, or until the crust is golden brown and the apples are soft 12) Serve warm, with a side of whipped cream or ice cream (option
add iced water until the dough starts to come together 3) Shape the dough
into a ball on a cool, flat, floured surface 4) Flatten dough
into a disc and then wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes 5) Meanwhile, peel, core and slice the apples
into as thin slices as possible 6) Mix
sugar and ground cinnamon
powder with sliced apples and let it rest for a while 7) Pre-heat oven to 180 deg cel 8) Once dough has chilled, roll pastry dough on a sheet of parchment paper until it has expanded to the size of the tart mold (I used a rough mold the size of a large pizza) 9) Leaving at least an inch of dough free, arrange apple slices by overlapping them slightly in the shape of a circle, starting from the outermost part of the circle, until you reach the inside 10) Fold the edges of dough over the filling and then sprinkle the dough with a bit of
sugar 11) Bake for about 40 - 45 minutes, or until the crust is golden brown and the apples are soft 12) Serve warm, with a side of whipped cream or ice cream (optional)
Add the whole wheat pastry flour, white flour, cocoa,
sugar, baking
powder, baking soda, salt, and cinnamon to the strainer, and sift the ingredients
into the bowl.
You just prepare the chocolate,
add a little raspberry sauce, roll them
into balls and coat them with sprinkles, nuts or
powdered sugar.
1) Pre-heat oven to 350 deg Fahrenheit (175 deg cel) 2) Generously grease a square or rectangle baking tin with butter 3) Place chopped dark chocolate in a heat - proof bowl 4) Melt butter in a small pan and then pour melted butter over chopped chocolate, stirring until chocolate is completely melted 5)
Add the
sugar and mix well until
sugar is dissolved 6)
Add in the eggs and beat well, followed by vanilla extract until well - combined 7) Gently mix in the dry ingredients (almond meal, cocoa
powder, baking
powder and salt) 8) Pour batter
into the greased baking tin, and spread out evenly 9) Sprinkle chopped walnuts evenly over the batter 10) Bake for 30 to 35 minutes or until a toothpick inserted in the middle comes out clean 11) Remove from oven and allow to cool completely before cutting
into squares
Ingredients 2 handfuls of fresh spinach leaves, cleaned and chopped 1 banana, peeled and cut
into slices 50 ml natural coconut milk with no
added sugar or flavourings 50 ml rice milk with no
added sugar or flavourings 1 tablespoon agave syrup a squeeze of lemon juice 2 - 3 pinches vanilla
powder dark chocolate shavings, for -LSB-...]
Directions: Preheat oven to 350 degrees, lightly oil and flour a 9 ″ cake pan / Sift cornmeal, flour, baking
powder, and salt
into a bowl / Whirl almonds and
sugar together in a food processor until almonds are finely ground /
Add flour mixture to the sugar and almond mixture, process briefly to mix / Grate orange (about 1 T) and juice the orange (about 1/3 C) and add to dry ingredients along with eggs, oil and water / Process for 15 or 20 seconds, scrape the sides and whirl again just briefly / This is a thin batter / Pour into prepared pan and bake for 40 - 45 minutes, or until toothpick comes out clean when test
Add flour mixture to the
sugar and almond mixture, process briefly to mix / Grate orange (about 1 T) and juice the orange (about 1/3 C) and
add to dry ingredients along with eggs, oil and water / Process for 15 or 20 seconds, scrape the sides and whirl again just briefly / This is a thin batter / Pour into prepared pan and bake for 40 - 45 minutes, or until toothpick comes out clean when test
add to dry ingredients along with eggs, oil and water / Process for 15 or 20 seconds, scrape the sides and whirl again just briefly / This is a thin batter / Pour
into prepared pan and bake for 40 - 45 minutes, or until toothpick comes out clean when tested.
Add the pastry flour, all - purpose flour, cocoa,
sugar, baking
powder, baking soda, and salt to the strainer and stir with a whisk to sift the ingredients
into the bowl.
Pour the melted butter
into a large bowl,
add the icing
sugar, the cocoa
powder, the vanilla extract and whisk to combine.
Add Aduna Baobab
Powder into your juices to help slow down the release of fruit
sugars into your blood stream.
Add all ingredients (except butter)
into a breadmaker, first the wet ingredients (milk, cream, egg, tangzhong), then followed by the dry ingredients (salt,
sugar, milk
powder, bread flour, yeast).
Add 1/2 cup of spelt flour and 1/2 cup of all - purpose flour to a bowl, also add 1 teaspoon of baking powder, 1 teaspoon of sea salt, 1/2 teaspoon of white sugar, 1 tablespoon of extra virgin Spanish olive oil, 1/3 cup of luke warm water and start mixing everything together, once all the ingredients are mixed together, get in there with your hand, continue to mix until you form a dough, then knead inside of the bowl for a couple of minutes and form the dough into a b
Add 1/2 cup of spelt flour and 1/2 cup of all - purpose flour to a bowl, also
add 1 teaspoon of baking powder, 1 teaspoon of sea salt, 1/2 teaspoon of white sugar, 1 tablespoon of extra virgin Spanish olive oil, 1/3 cup of luke warm water and start mixing everything together, once all the ingredients are mixed together, get in there with your hand, continue to mix until you form a dough, then knead inside of the bowl for a couple of minutes and form the dough into a b
add 1 teaspoon of baking
powder, 1 teaspoon of sea salt, 1/2 teaspoon of white
sugar, 1 tablespoon of extra virgin Spanish olive oil, 1/3 cup of luke warm water and start mixing everything together, once all the ingredients are mixed together, get in there with your hand, continue to mix until you form a dough, then knead inside of the bowl for a couple of minutes and form the dough
into a ball
Sift the flour and cocoa
powder into a bowl, then
add the caster
sugar.
1 1b Brussels sprouts, trimmed and halved 1 medium kabocha squash, cut
into 1/2 inch cubes (600g) 1 cup fresh cranberries 1 apple, chopped (optional, but good, I used a Granny Smith) 1 medium yellow onion, chopped 1 tbsp extra virgin coconut oil 1.5 tbsp balsamic vinegar 1/2 teaspoon curry
powder (I used Penzey's sweet blend)
sugar, to taste (I didn't
add anything) salt and fresh cracked pepper, to taste 1 cup cooked kamut (from 1/3 cup dry kamut)
Add 1 cup of all - purpose flour to a bowl, 1 teaspoon of sea salt, 1/2 teaspoon of white
sugar, 1 teaspoon baking
powder, 1 tablespoon of extra virgin Spanish olive oil, 1/3 cup of luke warm water, mix everything together until you form a dough, and shape
into a ball
-- Soy or Rice / Quinoa milk instead of Almond milk — Canned 100 % Pure Pumpkin instead of the bananas — Substitute whole oats for some of the flour —
Add freshly ground flaxseed and chopped nuts (I like pecans)-- Bake in muffin tins instead of a loaf (usually takes about 20 - 25 minutes at 350 F, I make these weekly for school snacks and they're the bomb)-- Reduce
sugar to 1/2 cup for more of a snack and less of a dessert — If I'm in a hurry, I just do 6 T boiling water and 3 T cocoa
powder and just mix it
into the whole thing!
Add 1 cup glutinous rice flour,
sugar, coconut flour, cocoa
powder, baking
powder and salt
into a large mixing bowl and stir together.
Pour them
into a bowl and
add the flour, brown
sugar, baking
powder, baking soda, and cinnamon.
Combine the
sugar, flour, cocoa
powder, baking soda, baking
powder and salt and
add into the wet mixture.
Sieve the flour and baking
powder into a bowl,
adding a pinch of salt and the caster
sugar.
If you'd rather avoid the
added sugar, you can make a healthy frosting instead by stirring milk
into chocolate or vanilla whey protein
powder.
Once I've made these two things, I then take out a big pot and put
into it about 2 - 3 cups of tea, 1 - 2 cups of this cream and a litre or so of half - almond milk, half coconut milk, along with some
sugar - free chocolate, cocoa (or cocoa and cacao butter), sweetener, spices (like chai spice), flavorings like vanilla or caramel, salt (I always
add a little salt to most sweets, it balances the flavor)... basically anything you think will be good in a [quote] mocha [/ quote] type drink (I even put small amounts of maca and other medicinal mushroom
powders to up the nutritional value - but just a little, to avoid bitterness).
What I do is take a mug, fill it half with milk, then pour it
into the pan,
add two cloves, coconut oil, teaspoon of turmeric
powder, black pepper, ginger
powder and half of tea spoon of brown
sugar / honey / diet
sugar, and allow the mix to boil.
Add the flour
sugar, cocoa, baking soda, baking
powder, and salt
into a stand mixer on low speed until combined.
Step 3) Tip
into a bowl and
add the remaining
sugar, butter, eggs, flour and baking
powder and beat using a hand - held electric whisk until smooth and creamy.