Sentences with phrase «flour cake just»

I'd like to input the recipie for a delicious almond flour cake I just ate, as well as what else I have eaten today, and have it calculate my final total for the day.

Although I absolutely love a one - bowl recipe, this Paleo almond flour cake just isn't one of them.

Not exact matches

Cake: Nonstick cooking spray 4 T. butter, at room temperature 1/4 cup vegetable oil 1/2 cup sugar 1/2 cup Splenda (or just use a full cup of sugar) 4 large egg whites 1 large egg 1 t. ground cinnamon Scant 1 T. vanilla extract 2 1/4 cups all - purpose flour 2 t. baking powder 2 t. baking soda 1 1/4 cup yogurt or sour cream [I used nonfat yogurt]

Cream room temperature butter and brown sugar together for 5 — 8 minutes / Add egg & milk mixture (w / extracts) a little at a time until fully incorporated / By hand or with mixer on lowest speed, alternately add flour and buttermilk until just incorporated — don't overmix at this point for the tenderest cake / By hand gently stir in 2 — 3 cups of rhubarb sauce so that it swirls through the batter / Place in a 9 - inch square or 10 - inch round pan coated with just a little butter and flour / Sprinkle evenly with chopped almonds (or, use local hazelnuts instead, or omit the nuts) / Bake at 325º for about an hour, until skewer comes out clean when tested / Macrina Bakery dusts the cake with powdered sugar and coarsely chopped almonds / Cake is tender until completely cooled so handle with ccake / By hand gently stir in 2 — 3 cups of rhubarb sauce so that it swirls through the batter / Place in a 9 - inch square or 10 - inch round pan coated with just a little butter and flour / Sprinkle evenly with chopped almonds (or, use local hazelnuts instead, or omit the nuts) / Bake at 325º for about an hour, until skewer comes out clean when tested / Macrina Bakery dusts the cake with powdered sugar and coarsely chopped almonds / Cake is tender until completely cooled so handle with ccake with powdered sugar and coarsely chopped almonds / Cake is tender until completely cooled so handle with cCake is tender until completely cooled so handle with care.

The cake looks so good, I have one question, if I leave out the cocoa, (niece can not have chocolate), can I just add more flour?

I think you will find millet cakes better without addition of wheat flour, or maybe that's just me.:) I wondered who «Chin» was!

AND i just realized i've been making them with cake flour NOT bread flour.

For Shepard, who learned to bake from her mother and «Wilton cake decorator» grandmother in North Carolina, tracking down gluten - free products was one thing, but a baking life without wheat flour just didn't seem right.

TheBetterHalf and I have had way too many situations like this in the past — where you need a specific ingredient but just can't find it ANYWHERE (cake flour, Sambal Oelek, and Hershey's brand chocolate chips all come to mind).

Those cookies are made especially good by using some cake flour and bread flour instead of just all purpose flour.

The only flour in this cake is cassava, and there is no grainy texture, no gummyness (common with the starches), just perfect cake texture.

I was kind of dreading trying to come up with the right mixture of flours to get this cake just right.

If you find this cake dry you are probably packing your flour, just fyi.

I made dinner rolls for the 1st time and they were a little denser than I wanted... was wondering if the xanthem gum was the culprit... so I looked up adjusting xanthem gum for dense bread and it brought me here... your article says if bread is rubbery it might have too much xanthem... I have perfected my cupcakes they are light fluffy and moist... and good enough that I was able to sell them at a local cafe for 3.00 a piece and could not keep up... anyway the xanthem gum measurements for cakes is supposed to be 1/2 tsp per cup and I only use 1/4 tsp per cup... so I am thinking if I reduce the xanthem in the rolls it would produce an airier roll... as everyone knows gluten free flours can be expensive... and I wanted to avoid making a failed batch as bread and cake are a bit different... the 1st batch tased great... just won't leave much room for food due to density... as is the problem with lots of gluten free stuff... am I on the right track?

Besides just sounding fancier than regular cake, tortes are made with minimal to no flour, relying on eggs, sugar, and sometimes leaveners to give them structure.

I was wondering if it's possible to just sub the total sum of the gluten - free flours with AP or cake flour?

Well I made this cake for our 4th of July active at my Pastors house and, just exchanged the cake flour for Gluten Free flour, the batter was really thick, and it also took longer for it to bake, but let me tell you it was worth every minute..

Technically it's not a cake since there's no sort of flour in it, just eggs and dairy which makes it a custard.

you asked about the GF for chiffon cakes, actually i'm not too sure myself but i just checked and found this link that uses all rice flour to make chiffon cake and looks good, guess it's workable

Using just a few ordinary ingredients, a single flour, and a microwave, baking expert Roben Ryberg shows you how to make fast and fabulous breads, rolls, cakes, pizza crusts, tortillas, and more.

A healthy, high - protein snack bar free of oil, flour, and refined sugar that tastes just like carrot cake!

You just made cake flour!

Rather than using blanched almond flour, like I would use for baking something like cookies or a cake, I just ground some whole raw almonds in my food processor.

In particular, I found that my gluten - free chocolate cake ended up gritty and dense if I just did a 1:1 replacement with gluten - free flour.

Cookie Butter Lover's Stuffed Cupcakes Yields: 24 standard size cupcakes For The Cake Ingredients: 1 cup packed brown sugar 1/2 cup vegetable oil 1/2 cup instant vanilla pudding (1 box) 2 eggs 1 tbsp cinnamon 1 tsp pure vanilla extract 1/3 cup Biscoff * cookie spread 1 1/4 cups buttermilk 1 1/2 cups all purpose flour (no presifting, just measure out of bag) 1 1/2 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt FOR THESE CUPCAKES YOU WILL NEED 2 JARS OF BISCOFF COOKIE SPREAD AND 12 WHOLE BISCOFF COOKIES (FOR THE GARNISH) Directions: 1.

I have just made your Tarta de Santiago for a friend who is gluten intolerant and it went down a storm - do you think the flour in this recipe could be substituted in any way so that I can share another cake with her?

The density of the cake and the almond flour just pairs really well with the carrots, walnuts, etc..

And, yes, you really do need to use a gum - free basic flour blend, and add just a bit of xanthan gum or the cake is kind of tough.

Just used this Measure For Measure Flour and am thoroughly impressed with the end product (s)[Molasses cookies and a 4 - Cup Bundt cake).

Plus, it takes just a couple of minutes to whip up this easy almond flour cake in a food processor.

If I'm craving cake I go and get a real white flour butter sugar chocolate cake and have a slice - it just seems to help the most lol the substitutions just don't truly cut it since I started having old fashioned cake again it actually is my favourite chocolate fix oh actually a warm brownie with coffee or vanilla ice cream is also high up there!

For example, instead of just white flour, this cake uses both white and whole wheat flours.

i will say that i took a few liberties with the spice / cheese mix (i used the parmesan but also added some sharp white cheddar, i used the flour and the scallions but since i don't like thyme i just used my penzey's fox point seasoning) and i baked it in my little 7 × 10 ″ ikea glass casserole dish because i don't have any cake / pie pans.

Just cut the butter into small pieces and rub into the flour mixture with your fingers until it resembles small cake crumbs.

I don't know if the cake would hold up the same, I tried using almond flour in ricotta pancakes once and it did not work for me (they just fell apart).

Just wanted to let you know that I made your cake using * all * banana flour instead of the coconut flour / almond meal.

I love that you just used almond flour for this amazing looking cake!

This almond cake has no flour and is called «gluten free,» but I'm telling you, serve it to just about any group and don't say anything — they'll never know.

I recently just made a chocolate crepe cake, out of oat flour and other «breakfast - worthy» ingredients (but seriously who are we kidding what isn't worthy of the first meal of the day?).

hi, just looking at your cup cake receipe can you confirm the amounts of cake flour and all purpose flour, is it one and a half cups or is it half a cup.

Just pure flour perfect for baking cakes, muffins, pastries and more!

Can I just sub and use only cake flour in this recipe?

Put the all - purpose flour, cake flour, and salt in the work bowl of a food processor fitted with a metal blade and pulse a couple of times just to mix.

But here's the thing, I don't have cake flour available, so should I just use simple flour?

I live in England and we don't use pumpkins very much at all, basically they're in the shops for a couple of weeks around Halloween and that's it, and it's pretty much impossible to buy canned pumpkin puree here, so I boiled the pumpkin and then liquidised it to make the puree, and I had to make a few other substitutions for things I didn't have - I used creme fraiche instead of yogurt, dark brown sugar instead of light, and cake flour doesn't exist here so I just used plain white flour.

The cake was so easy to make: the batter was ready in 15 minutes, just whisk together the butter with the egg yolks, ricotta, vanilla, lemon juice and sugar, beat the egg whites, then gently mix them together and add the flour + baking powder, finally fold in the blueberries.

I make your old version with coconut flour frequently, but I just put it in a cake pan or jelly roll pan and bake it with a few add ins if I'm feeling generous.

Just tried chocolate banana cake from he Gluten - free Almond Flour cookbook.

Diana G. just emailed me to let me know that she'd made gluten free chocolate cake in a mug in her microwave using my gluten free flour mix.

That coconut flour makes things very dry or am I just too accustomed to the taste of very soft, moist cakes and bread????