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How to Make EASY BANANA CAKE {Recipe Video}today on the best cake recipes we're,gonna be making easy

The Best Cake Recipes

Updated on Jan 18,2023

How to Make EASY BANANA CAKE {Recipe Video}

today on the best cake recipes we're,gonna be making easy banana cake if you,love banana bread you are going to fall,in love with this homemade cake recipe,it has bananas in it it's topped with a,cream cheese frosting and a sprinkling,of walnuts it's one of the easiest but,most delicious cakes that you're gonna,make let's get started,the first thing you're going to do is,you're going to take a stick of butter,you want the butter to be at room,temperature you want to be sure not to,melt the butter so that it's liquidy it,should just be at room temperature and,then one cup of sugar we're gonna take,the mixer and blend this together it's,okay if there's a few little butter,chunks left in there they'll get mixed,in as we add the rest of the ingredients,the next thing I'm going to add is two,large eggs this works best if you use,room-temperature eggs just to take the,chill off that helps the ingredients to,mix together a little bit easier and,then you're gonna put in four,tablespoons of buttermilk you want to,buy that nice thick buttermilk from the,store and just use four tablespoons in,this recipe and then the last thing,we're gonna mix in with the wet,ingredients is a teaspoon of vanilla all,right let's get that mixed up,okay we're going to move this aside for,just a minute while we mix together the,dry ingredients so get yourself another,bowl and in that bowl we're gonna put,two cups of flour one teaspoon of baking,soda two teaspoons of baking powder just,a little pinch of salt and then one,teaspoon of cream of tartar and then,we'll get a whisk and whisk that,together and then we're going to take,those dry ingredients and just add them,right to the wet mixture I'm going to,put half in and then I'll mix it,and then when it's almost mixed I'm just,going to go ahead and dump in the,remaining flour and I'm mixing that just,until it's barely combined because we,still have the mashed bananas in the,walnuts to add so again we're gonna set,that aside and mash our bananas I'm,going to use the same Bowl that I use to,mix up the flour we want 1 cup of mashed,bananas for this recipe and depending on,how big your bananas are it will be,about 2 to 3 bananas to get 1 cup you,want to make sure you get ones that have,a little bit of brown just so they're a,little bit sweeter and easy to mash into,the cake,I'm gonna grab a wooden spoon and just,chop these up if you have a potato,masher or that works great for this,recipe but if your bananas are soft,enough then you can just use a wooden,spoon or a metal spoon just chop them,and then you can kind of smush it up,against the side of the bowl once,they're in chunks once the bananas are,mostly mashed you're gonna get a,measuring cup and measure out one cup of,that mashed banana so as you can see,this was almost almost used three,smaller bananas for this I'm gonna go,ahead and try to get that batter off of,these because instead of using the mixer,for the bananas and the walnuts we're,just going to go ahead and fold them,together with a spatula so we'll put the,bananas in and then we'll put it in half,of a cup of chopped walnuts and then I'm,just gonna mix that scrape the sides of,the bowl make sure all that flour got in,there this cake recipe bakes in a 9 by,13 pan so we'll get that here and I'm,going to go ahead and spray it with some,cooking spray just to make sure the cake,doesn't stick you can use shortening and,flour if you would like we just use,cooking spray because it's easy and then,I'm gonna go ahead and fill up the cake,pan,then we'll just spread that batter along,the bottom of the pan this is a little,bit of a thicker batter it's kind of,like banana bread it's really similar to,the texture and flavor of banana bread,so if you like banana bread I think,you'll love this cake all right this is,ready for the oven,you're gonna preheat the oven to 350,degrees Fahrenheit and bake it for about,30 to 35 minutes you'll want to touch,the center of the cake and when it,springs back then you know it's done so,after your cake comes out of the oven,you can set it aside and let it cool and,while the cake is cooling you prepare,the frosting this is a cream cheese,buttercream frosting it will melt in,your mouth it's really good,so the first thing we're going to put in,is 8 ounces of cream cheese we use full,fat cream cheese if you would like you,can use low-fat cream cheese if that's,the kind that you're used to buying so 8,ounces of cream cheese that is at room,temperature not melted not hot just at,room temperature and then 3/4 of a cup,of butter which is actually 1 stick and,then another half of a stick of butter,again the butter should be at room,temperature and then we'll take a hand,mixer you can use a stand mixer if you'd,like and just blend these two together,okay so once the cream cheese and the,butter are whipped together and nice and,soft and fluffy add one tablespoon of,vanilla extract so this have a lot of,vanilla flavor and then we have three,and a half cups of powdered suga

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Organic Food : How to Make Vegan Organic Cupcakes

Organic Food : How to Make Vegan Organic Cupcakes

hi I'm a bruh papa from nutritious,America calm and this is organic food,this is how to make a vegan organic,cupcake and not just any old vegan,organic cupcake we're doing the world's,best chocolate cupcake this is an,amazing recipe okay let's get started,there's a little bit of an unusual,ingredient but bear with me we're going,to start with three quarters of a cup of,butternut squash this is what makes this,cupcakes so extraordinary so many vegan,baked goods just don't have the proper,mouthfeel there a little bit dry or a,little bit too moist this doesn't and,it's also giving a massive dose of,vitamin A beta-carotene all kinds of,good stuff so it's simply pureed,butternut squash i steamed the butternut,squash and pureed it on my own if that,seems like too much work for you they,sell organic and butternut squash in,almost every market then we're going to,add to that two ounces of super dark,extraordinary organic chocolate it's,just been melted so I just melted two,ounces of chocolate okay I just want to,incorporate that will keep building our,wet ingredients and then we'll do the,dry mix that together and as soon as,that chocolate goes in you can't see,that orange squash anymore then we're,going to do a quarter of a cup of,coconut oil for the medium chain fatty,acids and a half a cup of almond milk,two teaspoons of vanilla extract 1,teaspoon of apple cider vinegar okay,here we go this is coming together just,make sure it's really well incorporated,here we don't want any random pockets of,butternut squash in our brownies that's,the surprise people don't need to know,about that not brownies cupcakes for,making cupcakes okay let's do our dry so,for the dry ingredients i'm using quinoa,flour if you can't find quinoa flour you,can simply put quinoa in your blender,and blend it until it turns into a,flower quinoa is a ancient grain from,south america it has more protein than,any other grains we're adding a little,protein into these cupcakes or do a,third of a cup of cocoa powder just,because we need more chocolate then i,have in here the recorders of a teaspoon,of baking soda a half a teaspoon of,baking powder and a quarter of a,teaspoon of salt okay because i'm using,quinoa flour these cupcakes are also,gluten-free so they're vegan and,gluten-free and delicious which is the,important part isn't it and then my,sweetener for today is coconut sugar,this is a really incredible alternative,sweetener it's made from the coconut,palm tree and it is very high in,potassium a ton of minerals so it's a,sweetener that kind of gives you a,little more bang for your buck rather,than the you know standard white sugar,that doesn't really have any nutrients,at all so we just make sure that all of,these are well incorporated I'm actually,going to whisk this together coconut,sugar is delicious I can smell it,already it has this great almost after,molasses taste it's delicious and what I,really love about coconut sugar is you,can use it in equal ratio to white sugar,so if a recipe calls for one cup of,white sugar you can simply substitute,one cup of coconut palm sugar,okay now it's time for magic we are,going to add the dry to the wax and,we're just a few moments away from the,world's best chocolate cupcakes I mean,this is really one of those recipes that,you don't really have to tell people,that it's vegan because it doesn't taste,like it's a vegan dessert and I have no,problem with people eating sweets from,time to time but if we can get some,nutrients into them why not right okay,don't over mix at this stage it just,needs to be well incorporated and that's,it so I'm just folding it to make sure I,get every little nook and cranny then we,can fill our muffin tins okay we're,going to fill our cupcake tin up this,only needs to be just a little over a,half full because they do puff up a bit,and then you're going to bake them at,350 degrees for 25 to 30 minutes they,will still be soft to the touch in the,center you know these almost come out,like a molten chocolate cake they're,very very moist and fudgy and incredible,so you get the idea I'm going to fill,the cupcake liners I'm going to pop this,in the oven and then show you the,masterpiece and they're done after 25 to,30 minutes I took these gorgeous,cupcakes out of the oven and I'm pretty,excited to eat one I made a vegan,frosting just by melting two ounces of,dark chocolate a quarter of a cup of,almond milk and 1 tablespoon of coconut,oil and I have this gorgeous ganache,frosting and I was so excited about,making these cupcakes I didn't even,realize I had completely splashed myself,with the batter but you know mistakes,happen in the kitchen and that's what I,love about cooking I'm a bruh papa have,a delicious day,you

How to make the best pound cake! Bonus cupcakes! Moist and delicious. Recipe in the Description.

How to make the best pound cake! Bonus cupcakes! Moist and delicious. Recipe in the Description.

hello,YouTube This is Love to Journey with,Jackie welcome to my channel thank you,for being here,um I am about to make a back of the box,pound cake,and the recipe is on the back of the,swans down cake flower box,it is absolutely delicious,for this cake we're going to need three,cups of sifted flour you measure it,after you sip thick,three cups of sugar,six eggs,24 ounces of butter each one of these,sticks is eight ounces,the back of the box recipe,uh includes vanilla,I'm going to use I'm going to make a,lemon pound cake so I'll use,one and a half teaspoons of vanilla,about,one teaspoon of lemon extract,1 4 cup of,fresh squeezed lemon juice,and one and a half teaspoons of lemon,zest and that's from grating the lemon,peel,okay I've already done that,this is the bundt pan that I will,cook,a cake,this is the design that it will have,and as you can see I've already,butter covered the inside with butter,and dusted it with flour and I put this,in the refrigerator until I finish,mixing my cake ingredients together so,I'm going to put this back in the,refrigerator,and I'm going to set my oven at 325,degrees,this cake this pound cake,cooks for about an hour and 15 minutes,to an hour and 30 minutes at 325 degrees,whenever I make this recipe I always,have too much batter or more batter that,I can put into this toothpan,so,I'm going to take the extra,and make some cupcakes,they might not be very tall but it's,convenient,to put them in these little paper cups,and cook them,just a little uh sample of the cake,okay we're about to get started,um during the video,um I do I prepare my cake or my recipes,and steps for now because if you've been,on my journey with me I had knee surgery,and I can't stand up for a prolonged,period of time so sometimes I'll,um for instance I buttered and flour,with the pan and put it away,and I took a break,then I measured my cake flour and my,sugar I took a break,then I measured my,whipping cream and eggs and,labelings,and,took out the butter,and grated for lemon peel and took a,break,so now I'm back explaining the recipe,that I am about to make,let's get started the first thing we,want to do is start,creaming the butter the butter has been,softened at room temperature and,um when you cook a cake all of your your,Dairy ingredients your butter your eggs,and your cream or milk should be at room,temperature,okay we'll start creaming the butter now,and I'll be right back,foreign,cups of sugar to the 24 ounces of butter,and I'll clean those two together,okay the butter and the sugar are,have been creamed together,and now I'm going to start adding the,eggs one at a time,away,okay I've added six eggs,I'm gonna stop it for a minute and,scrape the sides of my bowl,okay it's time to listen the,flour,and the heavy whipping cream alternately,so we'll add,about one cup of the flour,next I'll pour in about one third of the,milk,foreign,flour and the milk and now I'm just,scraping the size of the bowl to make,sure that everything is well mixed,this spatula is awesome,it's stiff and easy to use to scrape the,sides of the bowl whereas,this one it's still but it has a lot of,flexibility in it but this one doesn't,have it's not flexible,so I prefer to use,this one more so than this one,okay,makes it a little bit more since I've,scraped the batter from the sides of the,bowl,now I'll add in the one and a half,teaspoons of lemon zest,that's one teaspoon of vanilla but,I want to add one more teaspoon of,vanilla,1 4 cup of freshly squeezed lemon juice,a teaspoon of lemon extract yes exactly,just about a teaspoon full of lemon,extract,foreign,this pound cake you can mix together,the flavors that you like you might want,to make pineapple coconut pineapple,coconut almond almond vanilla whatever,you like,foreign,mixing the cake now it's time to add it,to the pan and I try to add it in,uh four sections,and you want to spread it around evenly,and I would like to leave about an inch,or an inch and an inch and a half,because the cake,is going to rise to the rim if I fill it,up to the rim it will overflow,tap the bottom of it,make sure that there aren't any air,pockets in it,okay,now it's ready to go into the oven,and I preheated the oven to 325 degrees,and I'm going to go ahead and put this,in the oven,now,for the batter that we've got left over,and I'll use the second spatula for this,because it's got a little bit of a scoop,in it,see the little scoop that's in it,see how much batter I had left though,that's quite a bit got a cake and some,cupcakes,I'll fill these up and I'll be right,back so this is great I had enough cake,batter for one,two,cake one bundt cake and also enough for,12 cupcakes,and that was just from a recipe for one,cake it's in the oven with the cake,because ideally you want to cook these,at 350 degrees but they'll be okay at,325 degrees,thank you,YouTube this is my favorite cake plate,this can be a dip and Chip or dipping,condiment plate or whatever,or,like I usually do,flip it over,and put my lid on it and

APPLE PIE HARD CIDER [How to Make Cider at Home] šŸŽšŸ„§

APPLE PIE HARD CIDER [How to Make Cider at Home] šŸŽšŸ„§

every fall i've got to have an apple pie,and today i'm going to show you how to,easily make a delicious apple pie hard,cider at home,i make this every year it tastes like,fall in a glass spiced with cinnamon and,kissed with vanilla,i'm trent mucho and you're watching the,brew show let's celebrate fall,and make some hard cider,making cider is a great way for,beginners to get started home brewing,it only takes a few ingredients apple,juice yeast,and the flavor in this case cinnamon and,vanilla to give us those notes of fresh,baked apple pie,if you're headed out to any apple,orchards this fall feel free to grab a,few extra jugs of apple juice or cider,but if not no worries i'm just using,store-bought apple juice,this recipe calls for 2 gallons of juice,and will yield just about 1.75 gallons,once complete,feel free to scale this recipe up or,down to make as much as you'd like,as a reminder for store-bought juice,make sure it has no preservatives,seen on labels as sorbates sulfites or,benzoates,these preservatives will inhibit the,yeast from fermenting before starting we,need to take an original gravity reading,in most cases store-bought apple juice,comes in with an original gravity of,1.050,now i put the juice in the fermenter i'm,using a 2 gallon food safe bucket,but you can use whatever fermenter you,have at home a small glass jug or a,large mason jar work perfectly,as always make sure your fermenter and,anything else that comes into contact,with your cider is clean and sanitized,this will just make sure no wild yeast,or bacteria infect your cider,that could ruin the whole batch next i,add yeast nutrient 2 teaspoons,these nutrients feed the yeast so they,are happy and healthy and i can limit,off flavors that come from poor yeast,health it will also ensure a fast start,to fermentation,you don't need yeast nutrient but will,help make better cider,for yeast i'm using saphale us-05,american ale yeast,i like this yeast because it has a clean,flavor and lets the apple and additional,ingredients shine,feel free to use whichever yeast you,have on hand or feel like using,now i give things a good stir to mix in,the nutrient and then pop on the top to,the fermenter,a good mix incorporates oxygen oxygen is,important as fermentation starts so that,the yeast can use it to do their job,but once fermentation is in full swing,it's important to avoid oxygen,as much as possible or else you can risk,oxidizing your sider,leading to off flavors then i add the,air lock to allow co2 to escape,and not let anything in if you don't,have an air lock you can just use a,piece of foil over the top of your,fermenter,i set the fermenter in a cool dark area,and allow it to ferment for one week,until the airlock stops bubbling,at that point i take a final gravity,reading and get a reading of 0.998,meaning this battery comes in at 6.8,percent,it's time to add the apple pie,flavorings i'm going to use two cinnamon,sticks,you could use ground cinnamon as well,but i prefer the sticks i also add a,half teaspoon of vanilla,preferably pure vanilla but you could,also use whatever vanilla extract you,have on hand,in addition you could also add cloves or,ginger feel free to experiment and play,around with your favorite fall flavors,now let that sit in a cool dark place,for another five to seven days,take a sample every day or so until the,flavor is to your liking,once the cider is at my preferred taste,it's time to bottle or keg,kegging is always easier but i'm going,to bottle this batch up and this is how,i usually bottle condition my drinks,i start by using a priming calculator,like this one it has instructions and,extra information on the page,i put in my specifics like the amount of,cider,desired pressure and temperature note,that the temperature is not the current,temperature of the cider but the highest,temperature it hit during the last few,weeks,if you're unsure take a temperature,reading now and add 5 degrees,that should put you roughly in the right,place as fermentation creates some heat,once everything is put in it spits out,the amount of sugar needed to feed the,yeast and build pressure in the bottle,to create bubbles,corn sugar is the best option in my,opinion because it dissolves easily,but table sugar works just as well i'm,using table sugar today and it takes,just a little longer to fully,incorporate,i put the sugar into another clean and,sanitized bucket or pot,and then i carefully rack the cider onto,the sugar this way the sugar is evenly,distributed throughout the cider,some people like to divide the sugar,into each individual bottle and then,transfer into that,but to me that's a bit more work and i'm,all about making it as easy as i can,give things a light stir with a,sanitized spoon to mix in the sugar,but don't mix too much or you risk,oxidation now i just transfer that,mixture into each bottle,again making sure the bottles are clean,and sanitized and make sure your bottles,are fermentation grade,not the thin decorative bottles you

Is this Ice Cream REALLY KETO?

Is this Ice Cream REALLY KETO?

work it you three work,no too close too close too close,yes come on give me more full body,yes give me more calls there yes you are,professionals,yes you know what you are doing yes that,is the way you are going to be very,successful,yes what's up guys i'm mickey welcome to,my channel,today's a very special day because today,we're gonna be making ice cream,not one ice cream not two ice cream but,three ice creams,we're gonna be making my favorite ice,cream right now which is a,triple chocolate ice cream we'll also be,making a banana,caramel chocolate ice cream and we'll be,making a mint chip ice cream,looking forward to this ice cream ice,cream has always been a big comfort food,to me,even when i was a little fat boy like,we're talking i'd eat like half a dozen,ice cream sandwiches or ice cream bars,in one go,if you like this video please give it a,thumbs up,as well as subscribe and hit the bell,notification so you'll always be,notified,whenever one of my ridiculous videos,comes up,the ice cream is a base that i've been,working on for a long time,long long time years trying to do this,and then the other trying to make,the ice cream obviously keto this is a,keto ice cream thing,you're not going to see me make anything,that's not keto,to make it the tastiest good mouth feel,all you have to do is take it out of the,freezer and leave it out for 10-15,minutes,and then it should be soft enough to eat,right out of the container links in the,descriptions though just in case like,you said you prefer,to have to to just jump right directly,to one of the ice creams,all of the bases are the same so keep,that in mind it's the best space i've,come up with so far,i'm always open to improving and i will,improve it over time,as always if you happen to have,comments or ways i can make the ice,cream better hey me and my stomach will,thank you if you want to comment below,i'd be happy to hear it um because i,will be,i will test stuff out i am a person who,will try and try and try and try and,test and test and test and test,i don't even know how many,tasty tests and tasty trials i've made,when it comes to,making this ice cream so and trying,different kind of stuff that you know it,was a long progression,i started with trying to take coconut,milk and do it i mean,in theory that's possible but it always,seemed to freeze hard as a rock even,when i used an ice cream mixer,this one we're not going to use a mixer,going to use,a blender you could use a hand mixer,if you needed to or if you are willing,to put in the the effort you could whisk,you could whisk it up i just prefer to,use a blender,triple chocolate ice cream first thing,we're going to do we're going to take,two and a half cups of heavy cream,put it in lay blender,two and a half,next we're going to add five whole eggs,next we're going to add the secret to,uh chocolate ice cream actually most,chocolate in general,is believe it or not vanilla extract so,we're going to add,one and a half teaspoons of,vanilla extract,i'm going to add a quarter cup truvia,i make my own but you can always buy to,the store,swerve and other things also work very,well one quarter cup,half a teaspoon of,salt,next we're gonna add a scoop of keto,slim fast meal shake the chocolate one,so tasty one scoop is only like,um seven,one scoops only like two nut carbs,a little bit can go a long way,a quarter cup of hershey's dark cocoa,you can always use milk chocolate,instead the dark to me just the flavor,is just so much better,a large splash of tarani sugar-free,syrup this stuff,is great it's got that classic,like chocolate milky type um,flavor and so we're just going to add a,large splash of that,yeah and we're going to blend this now,and,while we're blending we're going to add,half a teaspoon of xanthan gum,and half a teaspoon of gelatin for,mouth feel and texture so and you want,to do this,while it's blending because otherwise,it's going to clump so,start it on low,make a tailor,then you're going to put the ice cream,in the freezer overnight,we are going to make a banana,caramel chocolate ice cream now so,we're going to start with,about two and a half cups,of heavy cream five whole eggs,and five now we're going to add,1.5 teaspoons of banana extract,mccormick is definitely when it comes to,most everything my favorite extract,maker they just never,they never disappoint the flavor is,always so good,so on point next we're going to add a,quarter cup,of truvia sweetener,you can also use swerve allulose um,other you know other sorts of sweeteners,if you prefer a low carb,next we're going to have half a teaspoon,of salt,half a teaspoon of xanthan gum and also,half a teaspoon of gelatin but we're,gonna do it,while it's blending so,you never want to blend this stuff too,long because then,the whipped cream and whatnot ends up,turning more into,i mean the heavy cream turns into more,like whipped cream so,that's another recipe for another day so,as always you taste and go see how it is,that's all good now what we're go

Old Fashioned Sugar Cookies - Recipe from back of Dixie Crystals sugar bag

Old Fashioned Sugar Cookies - Recipe from back of Dixie Crystals sugar bag

all righty it's time for another video,it's been a few weeks but,i've had my mind on making this one for,a while so here we go,this is actually and i will say you will,often find some of the very best recipes,on the backs of different food items you,buy at the grocery store but this,particular recipe is a fantastic sugar,cookie recipe that i love to make,and it's from the back of the dixie,crystals,sugar bag so i'll include the actual,recipe in the,description below,but let's just get started so it calls,for a cup of unsalted butter very soft,now i don't ever use unsalted butter i,just use salted butter,and things taste delicious to me but,you're welcome to use unsalted butter if,you want,but it's been sitting out for a while,it's not like totally melty soft but,it's it's pretty soft so i'm gonna make,these so we're gonna have these cookies,as an evening dessert so okay we've got,a cup of butter i'm going to add one and,a half cups of,sugar,okay there's one,and a half,okay,i'm going to go ahead and cream this,together first before i add any more,ingredients i've got the oven preheating,to 350 degrees,all right,all right i think that's got it,we just want the,the butter and the sugar creamed,together really well,so,now i'm going to add the rest of the,ingredients,it's going to get an egg,let me lift this up,some of this will just be stuck to the,beater,here's an egg,we're gonna get two teaspoons of vanilla,extract of course i don't measure,i just pour,this is my homemade vanilla and as,always i will link in the description,how i make this,it's going to get a half a teaspoon of,salt,so i do a,half teaspoon since,i am using salted butter,a half a teaspoon of,cream of tartar,and i need to get a half a teaspoon of,baking soda,and finally,two and a half cups of,all-purpose flour,there's one,two,and a half,alrighty,get this back down,lock it in place,and let me start mixing again,scoot all this,from the beater into the bowl,alrighty,so you can see there's the dough,i'm just gonna start,putting it on this parchment paper to,bake at 350 degrees,do,i don't usually sprinkle sugar or,anything on top of my sugar cookies but,since we're having these for,dessert after they separate tonight i am,going to sprinkle some of these cupcake,gems shimmer with sugar on top just to,sort of decorate them a little bit,kind of press them down,all right so let me get these in the,oven and i'll take them out in about 10,minutes and show you how they look,all right so they should be done,they weren't done quite at the 10 minute,mark so i let them go just a little bit,longer,and there we go,so i'm going to get these transferred to,a cooling rack,now one thing about sugar cookies,i like them a little bit chewy i don't,want them to be like really crispy so,you want to make sure your their cookies,aren't overdone that's very important,but these cookies are going to taste,delicious no matter what,all right so as you can see,i have these lovely cookies on the,um,cooling rack and when they're done,cooling,i'll plate them up and have one but in,the meantime i'm going to go ahead and,start baking another batch,all right here we go,these are ready to serve,i'm going to test one just so i can tell,you how good they are,and there are more cookies but,this is all i need to take upstairs for,our little birthday dinner,these are phenomenal,these are the best sugar cookies,i definitely recommend you making these,you should make these tell me what you,think in the comments below,these are like contest winning sugar,cookies they're so good,anyway thank you so much for watching,i'll see you again soon,bye-bye,you

How to make a Low Carb Raspberry Cream CheeseĀ Coffeecake

How to make a Low Carb Raspberry Cream CheeseĀ Coffeecake

today I'm going to show you gotta make,this raspberry cream cheese coffee cake,okay so I'm gonna give you the,ingredients in total although some of,these will be divided four different,steps of the recipe so in total you're,going to need two and a half cups of,almond flour and 1/2 cup of hazelnut,flour not just a cheat for that hazelnut,flour is only available in really large,bags that are quite expensive in my,store so I just bought actual hazelnuts,and ran them through my winter blender,so you could do that if you like and it,resulted in a nice as you can see the,same texture pretty much as the on the,meal just only takes a couple seconds or,you might end up with sort of a hazelnut,butter really,the next ingredient you'll need is two,tablespoons of flax meal one and a half,cups of sweetener of choice you can use,granular erythritol or Splenda if you,have that available I'm using a stevia,blend but again you want the equivalent,amount for one and a half cups of sugar,then we're going to use 3 eggs 1,teaspoon of baking powder and 1/2,teaspoon of baking soda or bicarbonate,1/8 teaspoon of salt 1/4 cup of butter,slightly softened 1 teaspoon cinnamon,1/2 cup of sour cream 2 teaspoons of,vanilla extract 2 tablespoons the oil of,your choice you can use coconut oil,melted butter or olive oil whatever,works for you 4 ounces of cream cheese,which would be about half of this,package also softened and then finally,one cup of fresh raspberries you can use,frozen if that's what you've got ok so,now I've got my oven preheating to 350,Fahrenheit which is 180 Celsius and I've,got this pan that I've already greased,I've used a bit of my coconut oil but,you can use whatever you like to grease,the pan you want like an 8 or 9 inch,square this is probably 9 but the,recipes have just an 8 inch square,baking pan you can also use a deep round,cake pan it will rise nicely so make,sure it's not a shallow one set that,aside get out of minion sized mixing,bowl to stir so to the bowl we're going,to add our 2 cups,just two cups of the almond flour now,the remember their total recipe calls,for two and a half you just want two,cups in at this time one tablespoon of,the Flex meal,one teaspoon baking powder half a,teaspoon baking soda and that's 1/8,teaspoon of salt and that's 3/4 cup of,sweetener and you want to mix those,together very well next we're going to,add two of the eggs the 1/2 cup of sour,cream 2 tablespoons of your oil of,choice again I'm using coconut oil and,your 2 teaspoons of vanilla,now we're gonna want to mix this,together by hand until it's very well,blended you can see that's very well,mixed so now we're just gonna put that,into our prepared pan now just spread,that out to cover the pan so now we'll,just set this aside so we can make the,cream cheese layer so now we've got a,smaller bowl with your cream cheese in,it so if yours isn't already softened,you can just put it in the microwave,from defrost for a few seconds but this,is already pretty soft this should work,fine so to that we're gonna add our,remaining egg not just mix that together,carefully until it's well blended now to,that we're gonna add 1/4 cup of your,sweetener and mix that it now we just,want to pour this over the cake layer,and carefully try not to dislodge it or,push it down in there just to try to get,evenly over the top and then gently,spread it across I'm just real careful,so you don't dislodge the dough,underneath step is just to take your,raspberries and distribute those evenly,across the top now we're just gonna make,the streusel topping so in a small bowl,well but a half a cup of almond flour,1/2 a cup of the hazelnut meal 1,tablespoon of the flaxseed meal 1,teaspoon of cinnamon,the remaining 1/2 cup of sweetener and,then our quarter cup of butter let's say,this should be slightly softened mine,unfortunately is a bit softer than I'd,like so I'm just gonna have to be very,careful mixing it but it doesn't turn,into a paste you can use a fork or if,you've got one a pastry blender whatever,works for you you just want to get that,so that the butter sort of breaks into,it and like pea sized clump,not just with your hands sprinkle the,streusel topping on top of the cake and,do use it all I know it looks like a lot,but you own it all,now we just want to pop this in our,preheated oven for 40 minutes or until,the center is done I'm gonna start,checking mine a little bit earlier maybe,at 30 minutes because my pan is a little,bit larger than 8 inches spend 40,minutes actually,just then a ticket toothpick stick in,the middle and that's come on dry so I'm,going to pull it out I'm just gonna let,that cool for a few minutes before I cut,it so there it is raspberry cream cheese,coffee cake and it's really quite tasty

Cornbread

Cornbread

hello und community it's sonya your,health promotion coordinator and we're,back today to make cornbread,so i know cornbread is technically,something that a lot of people associate,with fall and thanksgiving,well news flash the weather here in,north dakota is fall like,but i also like to just have cornbread,it makes for a great easy breakfast in,the morning,a nice side at lunch or dinner it's just,something that's nice to have on hand,and it's super easy,it's quick it's simple and it's,something that tends to please the whole,family,so i'm gonna go ahead and take you,through our ingredients and what you'll,need to make this cornbread,the star of this recipe our cornmeal,um i got the quaker cornmeal they have,bob's red mill,whatever type you buy you just want to,get,one that is pretty finely ground and i,can show you the inside,see that's really fine that's perfect,and then i always make sure to just read,the ingredients too,to make sure that it's really just the,cornmeal that's in there and they do,sometimes enrich it with vitamins that's,completely fine,all right then i will also be going,ahead and using whole wheat flour,for anyone who is gluten free feel free,to substitute they have a lot of flowers,out there that are a one to one ratio,go ahead and use that the nice thing,about cornmeal is that already is gluten,free,so it's pretty easy to just substitute,out the whole wheat flour,for a gluten-free flour,okay then i will be using vegan,butter so i'm actually really excited,that i discovered this,i think it tastes pretty similar to,regular butter um,if you choose to use regular butter get,the one that's unsalted but,with the vegan butter it's really just,like coconut oil,um and so it even says it here cashew,and coconut oil spread,so it has the consistency of butter it,melts like butter you can melt it in the,microwave,it spreads on really nicely if you want,to put it on your cornbread once it,comes out of the oven or like a piece of,toast in the morning,but i'm choosing to use that it just has,less fat in it and so for anyone,the other option i guess would be for,anyone who is vegan or,trying to follow a plant-based diet this,is a great alternative,all right i am also going to be using,oat milk,you could go ahead and use buttermilk so,this recipe that i'm using has oat milk,and yogurt,you could substitute those two out for,buttermilk because it is thicker but i,will just be using this because that's,what i have on hand,i also have my greek yogurt here,so you'll notice that it's vanilla greek,yogurt that's because that's what i have,on hand,but if you have plain greek yogurt,that's actually probably more ideal,in the recipe it does call for honey so,i've cut down the amount of honey that i,put in because i,am using vanilla yogurt so it balances,out the sweetness,i will also be using baking powder and,baking soda,fun fact a lot of people tend to keep a,container of baking soda in their fridge,just so that way they don't or helps,absorb the smell i should say,please do not use the one that you have,to absorb the smell,uh use one that you have specifically,for cooking so that's what this is,all right i have my honey here this is,pure,honey it's unfiltered so i always,recommend getting,raw unfiltered honey um that way you,know it hasn't been through a process,where,they take out a lot of the nutrients and,it becomes more sugar like this is more,natural so i always like to buy it,and i recommend buying local honey so,this is minnesota north dakota raised,that means that the bees are local,um it helps with things like allergies,which i think a lot of people are,beginning to experience,the harvest allergies right now so i,just always like that,and it helps to support local business,and local farmers,okay and then our last three ingredients,you'll use,just a dash of sea salt um i believe,it's a half teaspoon if you're using,regular salt but since i'm using sea,salt i'm just going to do a quick grind,and then i have vanilla extract always,aim to buy pure vanilla extract,i just think it tastes better it doesn't,have as many fillers there's not,as many additives in it it's your,natural extract,it comes straight from the vanilla um,from the actual vanilla seed and vanilla,plant so,aim for that and then last but not least,my evo extra virgin olive oil so,i always use this in just about every,recipe that i've made i use extra virgin,olive oil,for this recipe i'll be using it to coat,our oven safe baking dish that i will go,ahead,and actually bake the cornbread in you,only need about a teaspoon of this so,you can kind of just eyeball it and then,spread it but not least we have our eggs,so,i have not said this already but i will,actually be doubling the recipe,um the cornbread actually stores really,well in the freezer so i like to make,some and then put in the freezer to then,grab out,when i want later on so if you're only,having this,or making one serving you just need one,egg but i'm doubling it so i'm gonna,take,okay

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