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stevejhones6801 · 16 days

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What Makes Parle Biscuit Cake a Fun and Easy Recipe?

Have you ever thought about making a cake with biscuits? A Parle biscuit cake is a simple and yummy cake made using Parle-G biscuits, which are one of the most popular biscuits in India. Instead of using flour, you crush the biscuits and turn them into a cake mixture. This cake is perfect for when you want to make something quick and delicious at home without needing fancy ingredients. This recipe has become quite popular because it's not only delicious but also very affordable. With just a few ingredients, you can make a cake that everyone will love, from kids to adults.

Why Use Parle-G Biscuits for Cake?

Parle-G biscuits have been around for many years and are loved by people of all ages. They are sweet and crispy, which makes them a great ingredient for a cake. When you crush the biscuits, they turn into a fine powder that can be used just like flour. Plus, using Parle-G adds a unique flavor to the cake that everyone enjoys. So, if you want a cake that’s different from the usual, this is a great choice! The best part is that Parle-G biscuits are easily available and inexpensive, so you don’t have to spend much to bake this tasty treat. It’s a fun way to give an ordinary biscuit a new life as a delicious cake.

Ingredients You’ll Need

Making a Parle biscuit cake doesn’t require many ingredients. All you need are some Parle-G biscuits, milk, sugar, baking powder, and chocolate syrup (optional). You can also add nuts or other toppings if you want to make your cake more special. These are things that you probably already have at home, so you can make this cake anytime you want. If you want to add an extra touch, you can also include a bit of vanilla essence or cocoa powder to enhance the flavors. Simple ingredients can turn into something amazing with just a bit of creativity.

Steps to Make Parle Biscuit Cake

To make a Parle biscuit cake, first crush the Parle-G biscuits into a fine powder. You can do this by using a blender or simply smashing them with a rolling pin. Next, mix the crushed biscuits with milk, sugar, and baking powder to create a smooth batter. Once the batter is ready, pour it into a greased cake pan and bake it in the oven at 180°C (350°F) for about 20-25 minutes. When it’s done, you’ll have a soft, fluffy cake ready to enjoy! At Bake With Nari, we recommend adding a spoonful of melted chocolate or fruits into the batter before baking for extra flavor. The cake should rise well and have a soft, moist texture when done.

How Long Does It Take to Make?

One of the best things about this cake is that it doesn’t take long to make. From start to finish, you can have your Parle biscuit cake ready in less than an hour. This makes it a great option for when you need to make something quickly for a party or a special occasion. Kids love helping to make this cake too, as it’s so easy! The quick preparation time makes it perfect for last-minute events or family get-togethers. With no complicated steps, anyone can master this recipe in no time.

Adding Toppings and Flavors

While the basic Parle biscuit cake is delicious on its own, you can also add different toppings to make it even tastier. Some people like to drizzle chocolate syrup on top or sprinkle nuts and fruits. You can also add a layer of cream or icing if you want to make it look extra fancy. The possibilities are endless, so feel free to get creative with your toppings. For a healthier twist, you can add fruits like bananas or strawberries to balance the sweetness. The cake can also be paired with ice cream for an extra-special dessert experience.

Why Should You Try Parle Biscuit Cake?

The Parle biscuit cake is not only easy to make, but it’s also a fun way to use your favorite biscuits in a new way. Whether you’re a beginner or an experienced baker, this recipe is a great way to impress your family and friends. Plus, it’s a unique dessert that many people haven’t tried before, making it a special treat for any occasion. It’s also a budget-friendly option for celebrations, and because it’s so simple, it allows for a lot of creativity. You can make it your own with just a few personal touches!

Bake with Bake With Nari!

At Bake With Nari, we love helping people discover new and creative ways to bake. The Parle biscuit cake is one of our favorite recipes because it’s so simple and tasty. Whether you’re making it for yourself or a party, this cake is sure to be a hit. Try it out and let us know how it turns out! We believe that baking should be fun and accessible for everyone. That’s why we share recipes like this, so you can enjoy homemade treats with minimal effort.

#BakeWithNari #ParleBiscuitCake

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hockeymusicmore · 6 months

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#recipes #pasta #cinnamon roll #honey #bread #frozen yogurt #strawberry #coconut #cake #biscuits

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frenchricegames · 10 months

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Hot Milk Sponge Cake III A quick and easy recipe for a fluffy cake. Great with strawberries! 4 eggs, 1/2 teaspoon almond extract, 4 teaspoons baking powder, 1/4 teaspoon salt, 2 cups all-purpose flour, 1 tablespoon butter, 1 2/3 cups white sugar, 2 teaspoons vanilla extract, 1 cup milk

#hot milk #strawberries #heat milk #cake #recipe #tablespoon butter #milk

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teamd85 · 1 year

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Hot Milk Sponge Cake III

A quick and easy recipe for a fluffy cake. Great with strawberries!

#tablespoon butter #strawberries #eggs #hot milk sponge cake iii #flour #milk #hot milk

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miamimagic · 2 years

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Creative Uses For Whipped Cream Dispensers

Whipped cream is a must-have topping for many desserts. It’s smooth, sweet, and adds a luxurious layer of texture to your favorite treats.

Luckily, it’s easier than ever to make whipped cream at home. You just need a few kitchen tools to get started, including an electric beater or standing mixer and a metal mixing bowl.

1. Decorate Desserts

Beyond making whipped cream, there are plenty of creative uses for these versatile kitchen tools. Use them to decorate desserts, make ice cream, and even create foam for lattes and cappuccinos.

A whipped cream dispenser is a handheld piece of equipment that uses pressurized gas to whip ingredients into a light and fluffy texture. These devices are ideal for commercial operations like restaurants and cafes, but they can also be used in the home kitchen.

The best whipped cream dispensers are made of high-quality materials such as aluminum or stainless steel. These materials are less reactive than plastic and are less likely to react with the food product inside. They are also more durable and strong.

2. Make Cocktails

Beyond making whipped cream, dispensers can be used to make various cocktails and other drinks. They’re also great for infusing flavors into a liquid, adding texture, or carbonating drinks to create an effervescent foam.

The nitrous oxide (N2O) infused whipped cream is a great way to change the flavor of cocktails. It’s a quick and easy way to add unique flavor and textures to your favorite cocktails.

You can use this method to infuse dark chocolate into bourbon, or spice it up with hot chilis. This is a great way to try out new recipes and find your favorite combination.

A whipped cream dispenser can be used to make a wide variety of beverages, including shaved ice, fruit smoothies, and sorbet. It can also be used to make a variety of different toppings for cakes, pies, and other desserts. You can even use a 9g cream chargers to dispense a delicious strawberry concoction.

3. Make Ice Cream

Whipped cream is a common topping for ice cream sundaes and other desserts, but it’s also an ingredient in cocktails and mixed drinks. A whipped cream dispenser makes it fast and easy to make the fluffy frosting you need to top your desserts.

A whipped cream dispenser dispenses air into liquid ingredients, creating tiny bubbles that create the whipped texture you want. These nozzles are great for making homemade whipped cream but they’re also useful for other dishes, including chocolate mousse and ice cream.

The nitrous oxide gas used in the dispenser dissolves much better in fat than in water, so high-fat liquids generally foam best in a whip cream dispenser.

The whipped cream dispenser can be used to create different types of whipped cream and is a great kitchen tool for foodservice professionals and home cooks alike. In this article, we’ll explore three unique uses for a whipped cream dispenser that many chefs don’t know about:

4. Make Mousse

A whipped cream dispenser is the fastest and simplest way to whip up homemade whipped cream for desserts, coffee drinks, milkshakes, and more. Plus, whipped cream can be flavored with a variety of flavourings to add a personal touch to your dishes.

For instance, you can use a dispenser to make light and fluffy mousse using only strawberries, cream, and sugar. It will take a few minutes to prepare, and the results are delicious!

These dispensers are fueled by nitrous oxide canisters and release a pressurized gas that whips the ingredients into the whipped consistency you desire. They can be used to make any type of whipped cream, from classic vanilla to chocolate or lemon.

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tamedbyafox · 5 years

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Aziraphale's British Bake-Off

Aziraphale doesn't own a television, but he does frequent the pastry shops of London. And a surprising number of them have been baking his old favourites. He finally notices the pattern, and finds out what - and who - caused it.

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Aziraphale doesn’t own a television. He certainly doesn’t pay for a cable license. He knows that people watch television on their computer through streaming companies, but he doesn’t actually know how one accesses them. But, he does stay generally up to date on human news - he still likes getting the paper(s). He’ll check out the TV Guides and see what, generally is getting played nowadays, just to make sure they haven’t strayed too far into demonic territory. (Truthfully, for much of the twentieth century, some woman named Mary Whitehouse was doing quite a job trying to make television even more holy and staid than heaven would approve of.) However, most of what’s on looks like Crowley’s work and so he just goes back to reading and drinking.

So you can only imagine the shocked and excited wiggles Aziraphale exhibits when the generic little pastry shop in SoHo has a pastry he hasn’t seen in ages.

There are gorgeous little pork pies, hand raised, and the flavors are the ones he remembers from ages ago. It looks just like the ones they used to do with the little wooden dollies, pushing it up and twisting as they… he stops dead as he notices. The wooden dollies. They’re on the shelf, just behind the counter. There are three that have got flour on the handle and he’s certain the proprietor used one to shape these little packets of porcine pleasure.

Now, truly, pork pies and such had never really gone away but they hadn’t been make like this for ages, not since aluminum became cheap and tins were so easy to come by. Especially not in a standard little bakery like this one. Aziraphale thinks it “charmingly common”; by which he means this is a pastry shop that makes its living off some solid bread, the standard buns, birthday cakes, and the nostalgic fare of the current middle aged British man. Nothing as adventurous as a 100 year old pie making technique.

He buys one and revels both in the pie and in the nostalgia, the memory of this pastry from another lifetime.

Another day, another stroll through SoHo, another little pastry shop.

The kouign amann had been invented hundreds of years ago and he was quite fond of it. The perfect ratio of flour, butter, sugar to create a fluffy yet solid and slightly crunchy cake. He had a soft spot for a more personal reason as well. When the insult “cream puff” had become popular, Aziraphale felt the sting of knowing he was, most certainly, a cream puff. But Crowley had drunkenly announced one night that if anyone knew their baked goods they’d know that Aziraphale was a kouign-amann – yes, soft and buttery and fluffy, but he had a hard shell and could probably break your teeth if you caught him on a bad day. Aziraphale had been able to find the delectable pastry on and off in more discerning bakeries in the city. But he had certainly not expected to find it in this place. It wasn’t the same pastry shop as the pork pies – but it was of a similar vein. A solid shop, nothing remarkable.

He sees the giant, classic kouign-amann – a rounded cake cut into slices that glistened in the pastry case and noticed that there were several slices already missing. Below it, there were scattered little kouign-amanns; tiny cupcake like things all pinched into a flower shape. He bought two little ones and a slice of the big one; indulging in the caramel shellac on the rich butter pastry. He saw several more kouign-amanns over the next few months, and was thrilled the little pastry had made a comeback.

These regular strolls for pastry kept Aziraphale well updated to the changes of London. He’d noticed that lately, there were more cute little pastry shops. A veritable bakery explosion. These were ones with adventurous owners, willing to dredge up older European recipes and bring them to the forefront. He was thrilled that all of a sudden his favorites were back and people were putting modern spins on old classics. He started adding pastry shops to the list of alternative rendezvous spots for he and Crowley.

It’s during one of their ostensible meetings to discuss the end of the world, and they’re on their way to a pastry shop Aziraphale thinks quite highly of. A cute place, small and modern. The proprietor liked a soft turquoise and lilac décor, reminiscent of spring. She had set up small mismatched tables and chairs in the front of the space, and had drip coffee and tea available. She displayed her work in the usual counter-come-pastry-case, as well as refurbishing some gorgeous old bookshelves and curio cabinets as cases for her cakes and pies. It was, frankly, vaguely reminiscent of Aziraphales’ bookshop – as though it were the cute niece of a stodgy old uncle. A clear family resemblance, one might say.

Of course, the pastries are delectable. Aziraphale wouldn’t frequent a place if the pastries were not up to snuff. But in addition, the variety of little pastries was absolutely astonishing, the flavours were inventive and novel, and the cakes are gorgeous. The owner is a lovely young woman who is kind and loves people as much as her baking. The only questionable thing is the framed artwork of Mary Berry as the Holy Mother over the cash register. But, no one is perfect, and Aziraphale can overlook a little tongue-in-cheek blasphemy for a nice hot cross bun and the gentle suggestion that the young lady give a little bit of her profit to charity. As… heavenly licensing fees, you might say.

He and Crowley are strolling down the street, yammering about something – they had started with the Anti-Christ, moved to shocking and unusual modes of death, and somehow wound up talking about the viciousness of waterfowl. Crowley is trying to come up with the details of some story as they enter, and Aziraphale has tuned him out to marvel at the pastries on serve today. There’s gorgeous mille-feuille, eclairs, profiteroles – those actually may be religieuses, good lord – assorted biscuits and fondant fancies, a Battenberg Cake, and…. No. No. That cannot be what he thinks it is.

Aziraphale stops in his tracks and throws his hand out to stop Crowley.

“Crowley!” – the angel interrupted a commentary on geese and Crowley looked around, shocked. Aziraphale, when sober, was an incredibly polite conversationalist and would only have interrupted for an emergency.

“Tell me, what do you think that is?” Aziraphale was pointing to the monstrosity in the place of honor on the cake shelf. The light caught it and it nearly sparkled. If a cake could look proud of itself, this one would. This is the sort of cake you imagine on the table of particularly opulent minor kings; with more money than sense.

Thick discs of snow white meringue piped into intricate swirls. Glossy whipped cream peeking out between the layers. A hint of a strawberry, hiding inside the middle layer. Dainty crystalized flowers scattered along it. It looked as light as a feather and as though if you so much as breathed on it, it would scatter like a daydream.

Crowley scowled, but visibly relaxed as he realized there wasn’t any danger. He blew a raspberry and leaned back, as if getting a wider view would help. “I don’t know, but looks like a thing you ate in Austria…ooooh, years ago.” Crowley’s “oooh” told Aziraphale he was right. This cake was ancient. Museum levels of Ancient. Impossibly ancient.

Beneath it was a little sign – Aziraphale strode up to read it, and in neat script it proclaimed “Spanische Windtorte”, underneath, in slightly smaller script, “The Fanciest Cake in Vienna”.

It came rushing back to Aziraphale. A quick trip to Austria, much like his quick pop over to France, for some miracles and some local delicacies. He had known Crowley was over in that part of the world, and they had seen each other at parties, balls held by nobles. It was the height of the Baroque period, and everything was over the top. Aziraphale remembered the opulence, the decadence, the almost tortured aspect of the era. The Catholic church had encouraged opulence as counter to growing Protestant asceticism. Aziraphale didn’t have strong opinions on the art or architecture – but the “more is more” approach to pastry suited him just fine, thank you very much.

He attended the parties for the arguable purpose of encouraging the religious fervor of the time and smattering some blessings around. The fact that his blessing rate directly correlated with the quality of the deserts was just a coincidence. The fact that he only stayed long enough to bless people if Crowley was there was, also, a coincidence. Crowley justified attending in order to push this new opulence over to outright hedonism, and because demons loved a lavish party. Crowley, however, hated parties, and would often simply stroll around causing small mischief until he figured out whether Aziraphale would show up to thwart him. If it became clear Aziraphale wasn’t coming, he would throw out one last temptation for someone to stick another bauble on a church somewhere with money they could have used to help people and call it a night.

Aziraphale hadn’t seen a Spanische Windtorte in eons. And certainly not one so well done as this. He looked over, the young woman who owned the place was helping customers and grinning. She was no more than 30, there was no way she had ever seen these in their heyday- her great grandmother probably hadn’t even seen these. So what inspires a girl to make a fussy, difficult, ornate confection that people probably have never seen? What ancient book did she drag this out of?

Aziraphale hung back, appearing to peruse the pastry case for much longer than was necessary. He wanted the line to dwindle so he could introduce himself properly to the owner and find out more about her passion for outdated pastry. Crowley sighed as he stood by, but knew better than to try anything to hurry this up. Any infernal acts against this bakery would be met with a quick reprimand.

Finally, the shop emptied out and Aziraphale stood up primly and walked over. Crowley followed behind him, hands in his pockets and bored look on his face. Aziraphale folded his hands in front of him as he waited, and sprinkled a little bit of a suggestion into the air – encouraged the owner to recognize him, and ask his name.

She smiled as she finished closing the cash drawer.

“Good mo- oh, hey.” She switched to a warmer, informal greeting when the suggestion took hold. “You and your friend come in quite often, but I don’t think we’ve ever actually met. I’m Lil.” She extended a hand to Aziraphale, looked down and saw the powdered sugar on it, and pulled it back quickly while flipping it up, “Sorry – baker’s life, constantly a little powdery.”

“No offense taken, my dear,” Aziraphale assured her “I am Ezra Fell, this is Anthony Crowley.” Crowley gave a nonchalant nod as the girl smiled, and Aziraphale plowed on. “Tell me, where in the world did you get the inspiration for that absolutely decadent Windtorte? I haven’t seen one of those in, oh, it feels like centuries. Long before you would have even made your first cookie.” He ended with the indulgent smile he knew people found comforting, the one that made him seem a friendly old confirmed bachelor.

Lil huffed a light laugh but looked a little confused. “You don’t know? Ezra, you’ve tried every pastry in this case, and you’re telling me you don’t know where I saw a Spanische Windtorte?”

Aziraphale couldn’t tell if he was more offended by her presumptuous attitude or by her pronunciation of Windtorte- with an almost exaggerated accent.

“I certainly don’t, they’re quite an old dish and I haven’t seen one in some time, regardless of how many pastries I do or don’t eat.” Aziraphale drew himself up to his full height and frowned primly as he watched Lily’s eyebrows shoot up and she glanced at Crowley, trying to suss out what she had done wrong. The realization dawned on her face, and suddenly she looked contrite.

“You don’t watch the Great British Bake Off, do you? The cooking competition? I’m sorry, I just assumed anyone as interested in pastry as you are would jump at it, and that you knew it from there too! I’m so sorry, that probably seemed really rude!” She tripped over herself to apologize, and Aziraphale sensed that the exaggerated pronunciation had been a reference to a character on the show. He softened immediately, and replied “No, I don’t, I don’t own a television. More of a reader, or a listener.” Were radios still something people used? He wasn’t certain. They were listening to something all the time but he wasn’t sure what it was.

Crowley interjected “Yeah, he’s hooked on podcasts – my fault, shouldn’t have gotten him into them.” Aziraphale could hear the shit-eating grin on Crowley’s face. He knew that he probably would not like podcasts, whatever they were.

Lily turned to Aziraphale and said “You’d love it, it’s a reality show….competition, folks have to bake a three dishes every week, and they bring up a lot of older or less popular bakes. It’s been on for a few years now – and they did one a while back with a Spanische Windtorte, and I thought I’d give it a shot. That’s the first one good enough to put in the shop, they’re tricky. You should get into it! Its online now, I know Netflix has a few seasons. Enough to whet your appetite at least.”

“I don’t have Netflix either, I’m afraid.” Aziraphale knew vaguely that Netflix was a streaming service, and that “Netflix and Chill” was something indecent, but he had always classed it with the rest of the modern things he didn’t need.

Lily shook her head, “Alright, well, I think you’d really like it so if you want, I’ll give you my login. I don’t mind sharing, but only if you promise me you’re gonna watch it.” Aziraphale wasn’t sure how to handle this offer – it seemed generous and genuine, but also too much and of dubious legality.

“I’ve got one, no worries.” Crowley had jumped into the conversation, saving Aziraphale from trying to do the math on how much he could accept from this woman.

“Well, you’ll just have to bring this luddite up to speed then Anthony.” Lily smiled at Crowley, and Crowley gave a rare smile, soft and pleasant. Aziraphale was impressed that Lily had gotten that from him so quickly.

“And Ezra! Let me know who your favourite baker is!” Lily called as they left. Aziraphale had asked for about 15 different pastries, and Lily had offered him the Windtorte, and quoted a price much below was Aziraphale knew it was worth. He told her yes, but asked if he could pick it up tomorrow, because that sort of artwork would need to be on display for a little longer in order to inspire a revival.

Aziraphale walked down the street with Crowley, musing over the show. “So tell me, dear, was that show your idea? Force fiddly, old fashioned, obscure baked goods onto the British public, punish some bakers, and see how unpleasant you can make the bakeries of the United Kingdom?”

Crowley shrugged while walking, an impressive feat; “Nah. Not entirely my doing. The idea was already there. All I did was get the ear of the folks who decide what the Technicals are. Paul’s even worse for torture than I am, I just get him information he’d never have otherwise. You figure 6000 years of time, and at least 3000 of them watching you drool over European pastries, I know what no one else does. I would know what would really hurt to make.” After a pause, he continued: “Backfired a bit though, people loved it, got into baking and started owning bakeries and bringing back lost recipes. Now baking isn’t scary and more people are spending quality time together in the kitchen.” He slipped into a sneer at the very end, like he couldn’t imagine a worse thing than increasing the amount of love-filled baked goods in the world.

Aziraphale glanced sidelong at Crowley as they walked, and recognized the indulgent exasperation there. Crowley had made the same face many years ago, in a theatre not too far from where they walked. A little miracle, just to make Aziraphale happy, was all he had asked Crowley for. Just this one play, to show Shakespeare he could do more than comedy. Crowley had gone above and beyond, knowing that a few successes would ensure that something Aziraphale loved stayed around forever. They were constantly putting on Hamlet, classic versions, modernized ones, ones with strange twists. Disney had re-done Hamlet with Lions, and a happier ending, ensuring that even children were exposed to the story of the father-avenging Danish prince. And this…Technicals business was quite similar. Crowley, who didn’t even eat and could barely be bothered to pay attention to anything but a wine list, had specifically meddled in a baking show. Seeding it with all of Aziraphales’ favourites, probably justifying a few miracles to help it take off and reach maximum frustration when people tried to recreate it at home. And instead, people had brought back all the bakes that Aziraphale had been missing. He thought about all the quaint bakeries he and Crowley had spent time in. About all the complicated, old, fiddly little pastries he had watched Aziraphale eat in the past few years.

“Well.” Aziraphale wiggled his shoulders as he stepped up onto the bottom stair to the bookshop. He looked back at Crowley. “I, for one, am quite grateful” – at his pause, Crowley started to open his mouth in protest – “that your wiles were so thoroughly thwarted.” He opened the door and gestured Crowley inside. “After you. I’ve got some lovely dessert wines in the back, if you’d set up this Bake-Off?”

Three weeks later, Aziraphale and Lily are in the back of her shop, gushing about Chetna’s Orange Savarin over a plate of éclairs. Crowley is peeking through her recipe books, trying to surreptitiously find the name of the angel’s favourite little cookie from Lebanon.

#good omens #good omens fic #aziraphale #crowley #ineffable husbands #fanfiction #ficlet #go fic #go ficlet #fluff #good omens fluff #good omens tv

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alicethecook · 4 years

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The Complete Cookbook for Young Chefs

New Post has been published on https://homekitchen.info/the-complete-cookbook-for-young-chefs/

The Complete Cookbook for Young Chefs

Price: [price_with_discount] (as of [price_update_date] – Details)

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The #1 New York Times Best Seller! An Amazon Best Book of 2018! IACP Award Winner

Want to bake the most-awesome-ever cupcakes? Or surprise your family with breakfast tacos on Sunday morning? Looking for a quick snack after school? Or maybe something special for a sleepover? It’s all here. Learn to cook like a pro―it’s easier than you think.

For the first time ever, America’s Test Kitchen is bringing their scientific know-how, rigorous testing, and hands-on learning to KIDS in the kitchen!

Using kid-tested and approved recipes, America’s Test Kitchen has created THE cookbook every kid chef needs on their shelf. Whether you’re cooking for yourself, your friends, or your family, The Complete Cookbook for Young Chefs has delicious recipes that will wow!

Recipes were thoroughly tested by more than 750 kids to get them just right for cooks of all skill levels―including recipes for breakfast, snacks and beverages, dinners, desserts, and more.

Step-by-step photos of tips and techniques will help young chefs feel like pros in their own kitchen

Testimonials (and even some product reviews!) from kid test cooks who worked alongside America’s Test Kitchen will encourage young chefs that they truly are learning the best recipes from the best cooks.

By empowering young chefs to make their own choices in the kitchen, America’s Test Kitchen is building a new generation of confident cooks, engaged eaters, and curious experimenters.

From the Publisher

Avocado Toast with Fried Eggs (ingredients, equipment, instructions)

Serves 2; Prep Time: 10 minutes; Cook Time: 15 minutes

Instructions:

1. In small bowl, whisk together 1 tablespoon oil, lemon juice, pinch salt, and pinch pepper.

2. Use butter knife to cut avocado in half. Separate halves, then remove and discard pit. Scoop avocado into bowl with lemon dressing; discard skin. Use fork to break avocado into large pieces, then mash into dressing until mostly smooth.

3. Place bread in toaster and toast until golden on both sides, 1 to 2 minutes. Spread avocado mixture evenly on toasts.

4. In 10-inch nonstick skillet, heat remaining 2 teaspoons oil over low heat for 5 minutes. Meanwhile, crack eggs into second small bowl and add pinch salt and pinch pepper.

5. Increase heat to medium-high and heat oil for 1 minute (oil should be hot but not smoking). Working quickly, pour eggs into skillet, cover skillet, and cook for 1 minute.

6. Turn off heat and slide skillet to cool burner. Let sit, covered, for about 1 minute for slightly runny yolks or about 2 minutes for set yolks.

7. Use spatula to transfer 1 fried egg to each toast. Serve.

Ingredients:

1 tablespoon plus 2 teaspoons extra-virgin olive oil, measured separately

1 teaspoon lemon juice, squeezed from ½ lemon

Salt and pepper

1 ripe avocado

2 (½-inch-thick) slices crusty bread

2 large eggs

Breakfast

The first meal of the day really is the most important. Kids who eat breakfast do better in school. (It’s true.) And weekend breakfasts are fun for the entire family. Start your day right!

“These pancakes are very fluffy, in a good way.” – Charlotte, 13

Snacks & Beverages

Snack food is fun. Looking for an after-school nosh or maybe something for a sleepover party? It’s all here.

“This is a quick and easy way to make popcorn.” – Hudson, 10

Cooking for Family & Friends

Making dinner is a great way to up your cooking game. And nothing says “I love you” like a home-cooked meal.

“Kind of sweet because of the sauce, but broccoli balances it.” – Mary, 9

Desserts

Celebrate something special with something sweet. Bake amazing cakes and cookies or chill out with homemade ice-cream.

“Good balance of tart strawberries and sweet cream.” – Owen, 11

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#cookbooks #how to cook #learn to cook

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kembungsusu · 3 years

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Keto sponge cake. A soft, fluffy low-carb version of sponge cake that soaks up liquids well and can stay very moist without going soggy or falling apart. Low carb, gluten and sugar free, Keto Sponge Cake layers with berry mascarpone whipped cream in between. This keto sponge cake recipe is so delicious and fluffy, you're not even going to know its keto friendly.

This keto sponge cake is a simple, but super tasty cake, that is also gluten-free and diabetes-friendly. Healthy low-carb, keto and paleo recipes plus free guides and diet plans to help you achieve your goals on the ketogenic diet. Let your sweetie know you care by making this keto Victoria Sponge Cake for Two.

Hello everybody, it's Brad, welcome to my recipe page. Today, we're going to prepare a special dish, keto sponge cake. One of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

A soft, fluffy low-carb version of sponge cake that soaks up liquids well and can stay very moist without going soggy or falling apart. Low carb, gluten and sugar free, Keto Sponge Cake layers with berry mascarpone whipped cream in between. This keto sponge cake recipe is so delicious and fluffy, you're not even going to know its keto friendly.

Keto sponge cake is one of the most popular of current trending foods in the world. It is enjoyed by millions daily. It's easy, it's quick, it tastes delicious. They are nice and they look wonderful. Keto sponge cake is something which I have loved my whole life.

To get started with this recipe, we have to prepare a few components. You can have keto sponge cake using 6 ingredients and 11 steps. Here is how you cook that.

The ingredients needed to make Keto sponge cake:

{Make ready 5 of eggs.

{Take 5 tablespoons of erythritol.

{Get 3 tablespoons of coconut flour.

{Get 2 tablespoons of high fiber flour.

{Get 2 tablespoons of coconut oil.

{Take 1/2 teaspoon of vanilla essence.

It's the perfect low carb Valentine's Day dessert for sharing. Keto cake recipes still call for traditional baking staples including large eggs, baking soda, baking powder, and cocoa powder, but they swap high-carb ingredients like white flour and sugar to stay. How to Make Keto Savoury Breakfast Sponge Cake. The world is your oyster when it comes to fillings, but I kept it classic with cheese, ham and olives.

Steps to make Keto sponge cake:

Preheat oven to 175°C fan..

Grease an oven proof dish and set aside..

Separate the egg yolks from egg whites..

In a bowl add the egg whites and mix welp with an electric mixer until it doubles in volume..

Add the erythritol and continue mixing until it's all dissolved and it forms stiff peaks..

In a separate bowl mix the egg yolks with vanilla essence..

Add the egg yolks on top of the egg whites and mix for another minute..

Add the melted coconut oil and mix for a few more seconds until well incorporated..

Sprinkle the flour and incorporate slowly with a spatula..

Pour the mixture into the greased pan and bake for 25 min..

Leave it to cool completely before cutting it in half..

I used a thick cut honey cured ham from Aldi's. Find out how to make it below! Keto strawberry pie with sponge cake base ingredients: This section is where I share a few tips and suggestions regarding the ingredients. This easy, low carb, keto Victoria sponge cake is made of two sponge cakes that sandwich homemade whipped cream and sugar-free strawberry jam. This keto mug cake can be a great way to introduce the benefits of cacao as compared to cocoa as They have wonderful hidden pockets of blueberry juiciness hidden in the sponge, which is light and. lower-carb cake, you can substitute all of this for powdered erythritol or xylitol, but the resulting texture and structure will not Bake until the cake is a pale gold color and springs back lightly when touched.

So that is going to wrap it up for this exceptional food keto sponge cake recipe. Thank you very much for reading. I am confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!

#recipesfood

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crazy4tank · 4 years

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Banana Jam

New Post has been published on https://foodloverrecipes.com/blog/banana-jam/

Banana Jam

Easy, sweet and aromatic homemade banana jam with overripe bananas, sugar, ground cinnamon and fresh lime. This easy banana jam recipe is great on morning toasts and more!

Banana Jam Recipe

I recently discovered Banana Jam and I was pleasantly blown away by how good it is!

I have never thought of using overripe bananas to make jam until now as jams are commonly made with berries, such as strawberry jam.

I have made all kinds of banana bread, soft and fluffy banana cake, banana pancakes, fried bananas, banana crumb muffins, etc.

Today I am going to share an easy and delicious banana jam recipe with you. I adapted the recipe from Food52, but with my own spin.

The end result is absolutely delicious and it’s great on morning toasts!

Other Banana Recipes You Might Like

Recipe Ingredients

This simple recipe calls for the following ingredients:

Overripe bananas

Sugar

Brown sugar

Fresh limes

Salt

Ground cinnamon

Rum, optional

How to Make Banana Jam?

Just like most fruity jams, banana jam is very easy to make and calls for only a few simple steps.

First, mash the overripe bananas with a fork or a masher until they become chunky.

To make the jam, cook the mashed bananas over medium-low heat until the mixture becomes soft and a bit watery.

Add sugar, brown sugar, fresh lime juice, salt and some ground cinnamon. When the banana jam thickens, it’s ready!

What Goes Well with Banana Jam?

This sweet and aromatic banana preserves go well with the following:

Toasts

As a topping on banana bread, banana cake, banana nut muffins, pancakes or waffles

As a spread on warm English scones or muffins

As a filling for French crepe

The culinary possibilities are endless!

Frequently Asked Questions

How Long Can I Keep Banana Preserve?

This jam preserve keeps well in the refrigerator for up to 2 weeks, without any preservatives.

Just store the jam in an air tight container.

What Kind of Bananas Can I Use?

You can use regular bananas such as Dole bananas. If you are outside of the United States, you can use smaller bananas.

You can use all kinds of bananas for this recipe. If your bananas have seeds, discard the seeds before cooking.

Make sure you use overripe bananas and not green bananas. Overripe bananas yield the best results for this recipe.

How Many Calories Per Serving?

This recipe is 408 calories per cup. You only need a small quantity of the jam as a spread or topping.

What Dishes To Serve with this Recipe?

Serve this jam with scones, muffins, pancakes or toasts. For a healthy and wholesome breakfast, I recommend the following recipes.

5 Secrets to 20 Min Dinners

Get tricks for quick & easy meals!

Yield: 3 Cups

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Ingredients

1 1/2 lbs (700 g) peeled overripe bananas

1 1/4 cups granulated sugar

2 tablespoons brown sugar

3 tablespoons fresh lime juice

2 tablespoons water

1/2 teaspoon salt

3 dashes ground cinnamon

1 tablespoon rum, optional

Instructions

Mash the bananas with the back of a fork or using a smasher. The bananas should have tiny chunks.

Transfer the mashed bananas to a pot. Simmer over low heat. Add the sugar, brown sugar, lime juice, water and salt. Stir to combine well.

Continue to simmer—stirring occasionally—for about 10-15 minutes, until the banana jam becomes slightly thickened. Stir in the ground cinnamon and rum, if using.

Remove from heat, let cool completely before transferring the jam to an air-tight container.

You may keep the banana jam in the refrigerator for up to 2 weeks.

Nutrition Information

Yield

3 cups

Serving Size

1 Amount Per Serving Calories 408Total Fat 0gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 357mgCarbohydrates 106gFiber 2gSugar 98gProtein 1g

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ladystylestores · 4 years

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20 Kid Friendly Healthy Recipes

Chocolate Chip Peanut Butter Bars

These gooey chocolate chip peanut butter bars are great for packing into a lunchbox… even if it’s 2020 and that lunchbox never leaves your kitchen!

(The recipe also works with almond butter or sunbutter for peanut-free.)

Vegan Donuts

Fun to make, and even more fun to decorate, these healthy baked donuts come in five different flavors, including blueberry, coconut, glazed, and chocolate.

Chocolate Oatmeal No Bake Bars

As the title suggests, there’s no oven required for these quick-to-make classic chocolate oatmeal bars. They are refined-sugar-free and packed with nutrition.

Avocado Chocolate Mousse

Rich and silky smooth chocolate mousse with heart-healthy avocado blended into this kid-approved healthy snack.

Vegan Pancakes

These taste like regular pancakes because they are regular pancakes, made with traditional pancake ingredients you probably already have at home.

No Bake Chocolate Cookies

These delicious and easy chocolate no bake cookies are sure to become a new family favorite. With just six ingredients, the entire recipe can be made in just about five minutes.

Black Bean Brownies

This secretly-good-for-you brownie recipe has been the most popular recipe on my website for five years in a row, loved by children, teens, vegans, carnivores, and pretty much everyone who tries them!

Healthy Chocolate Pudding

For anyone who loves those Jell-O chocolate pudding cups, here’s a homemade version with the same classic rich and creamy chocolate taste, no crazy ingredients.

Vegan Chocolate Chip Cookies

What kid (or adult, for that matter) could ever resist the charms of homemade chocolate chip cookies straight from the oven?? The best part about these cookies is that there’s no egg in the batter… so you can eat as much cookie dough as you want!

Applesauce Muffins

These soft and fluffy applesauce muffins can be vegan, gluten free, egg free, dairy free, and oil free, with less than ten grams of sugar per muffin.

Banana Ice Cream

The BEST part about this naturally sweetened creamy dessert is letting your kids’ imaginations run wild making different flavors. Stir in crushed chocolate cookies or fresh blueberries, top with sliced strawberries or coconut whipped cream, add cocoa powder and a scoop of peanut butter… the possibilities are endless!

Healthy Chocolate Fudgsicles

Creamy and chocolatey fudge pops, made with natural ingredients- no high fructose corn syrup, heavy cream, or added sugars.

Healthy Butterfingers

Along with Reeses, Butterfingers were one of my favorite candies growing up. This homemade version has the same toffee-like crunch of a store-bought Butterfinger bar while also being whole grain and high in iron at the same time!

Strawberry Smoothies

(Or Peanut Butter Banana Smoothies)

Kid Friendly Mac And Cheese

A homemade and wholesome alternative to everyone’s favorite Kraft Macaroni & Cheese, with hidden vegetables you won’t even notice are in there!

Rainbow Unicorn Dip

With no food coloring required to make this magical rainbow dessert, it’s a quick and surprisingly simple recipe that both kids and adults will love.

Homemade Spaghetti Os

Spaghetti Os could often be found in my own elementary-school lunchbox, and this healthier version has no artificial flavors or high fructose corn syrup.

Strawberry Oatmeal Bars

Soft and buttery oatmeal bars with naturally sweet strawberry filling between layers of buttery oatmeal crumble, these are great for breakfast or a healthy snack option.

Healthy Blueberry Muffins

(Or Keto Blueberry Muffins)

Healthy Banana Bread

Breakfast, brunch, snack, dessert… this refined-sugar-free and vegan banana bread recipe is good no matter what time of day you serve it. One reader even left a comment saying her son loves it so much that he asked for it as his birthday cake!

5/5 (1)

Source link

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#World Wide News

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alicethecook · 4 years

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The Complete Cookbook for Young Chefs

New Post has been published on https://homekitchen.info/the-complete-cookbook-for-young-chefs/

The Complete Cookbook for Young Chefs

Price: (as of – Details)

The #1 New York Times Best Seller! An Amazon Best Book of 2018! IACP Award Winner

For the first time ever, America’s Test Kitchen is bringing their scientific know-how, rigorous testing, and hands-on learning to KIDS in the kitchen!

Recipes were thoroughly tested by more than 750 kids to get them just right for cooks of all skill levels―including recipes for breakfast, snacks and beverages, dinners, desserts, and more.

Step-by-step photos of tips and techniques will help young chefs feel like pros in their own kitchen

By empowering young chefs to make their own choices in the kitchen, America’s Test Kitchen is building a new generation of confident cooks, engaged eaters, and curious experimenters.

From the Publisher

Avocado Toast with Fried Eggs (ingredients, equipment, instructions)

Serves 2; Prep Time: 10 minutes; Cook Time: 15 minutes

Instructions:

1. In small bowl, whisk together 1 tablespoon oil, lemon juice, pinch salt, and pinch pepper.

3. Place bread in toaster and toast until golden on both sides, 1 to 2 minutes. Spread avocado mixture evenly on toasts.

4. In 10-inch nonstick skillet, heat remaining 2 teaspoons oil over low heat for 5 minutes. Meanwhile, crack eggs into second small bowl and add pinch salt and pinch pepper.

5. Increase heat to medium-high and heat oil for 1 minute (oil should be hot but not smoking). Working quickly, pour eggs into skillet, cover skillet, and cook for 1 minute.

6. Turn off heat and slide skillet to cool burner. Let sit, covered, for about 1 minute for slightly runny yolks or about 2 minutes for set yolks.

7. Use spatula to transfer 1 fried egg to each toast. Serve.

Ingredients:

1 tablespoon plus 2 teaspoons extra-virgin olive oil, measured separately

1 teaspoon lemon juice, squeezed from ½ lemon

Salt and pepper

1 ripe avocado

2 (½-inch-thick) slices crusty bread

2 large eggs

Breakfast

The first meal of the day really is the most important. Kids who eat breakfast do better in school. (It’s true.) And weekend breakfasts are fun for the entire family. Start your day right!

“These pancakes are very fluffy, in a good way.” – Charlotte, 13

Snacks & Beverages

Snack food is fun. Looking for an after-school nosh or maybe something for a sleepover party? It’s all here.

“This is a quick and easy way to make popcorn.” – Hudson, 10

Cooking for Family & Friends

Making dinner is a great way to up your cooking game. And nothing says “I love you” like a home-cooked meal.

“Kind of sweet because of the sauce, but broccoli balances it.” – Mary, 9

Desserts

Celebrate something special with something sweet. Bake amazing cakes and cookies or chill out with homemade ice-cream.

“Good balance of tart strawberries and sweet cream.” – Owen, 11

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crazy4tank · 4 years

Text

Banana Jam

New Post has been published on https://foodloverrecipes.com/blog/banana-jam/

Banana Jam

Easy, sweet and aromatic homemade banana jam with overripe bananas, sugar, ground cinnamon and fresh lime. This easy banana jam recipe is great on morning toasts and more!

Banana Jam Recipe

I recently discovered Banana Jam and I was pleasantly blown away by how good it is!

I have never thought of using overripe bananas to make jam until now as jams are commonly made with berries, such as strawberry jam.

I have made all kinds of banana bread, soft and fluffy banana cake, banana pancakes, fried bananas, banana crumb muffins, etc.

Today I am going to share an easy and delicious banana jam recipe with you. I adapted the recipe from Food52, but with my own spin.

The end result is absolutely delicious and it’s great on morning toasts!

Other Banana Recipes You Might Like

Recipe Ingredients

This simple recipe calls for the following ingredients:

Overripe bananas

Sugar

Brown sugar

Fresh limes

Salt

Ground cinnamon

Rum, optional

How to Make Banana Jam?

Just like most fruity jams, banana jam is very easy to make and calls for only a few simple steps.

First, mash the overripe bananas with a fork or a masher until they become chunky.

To make the jam, cook the mashed bananas over medium-low heat until the mixture becomes soft and a bit watery.

Add sugar, brown sugar, fresh lime juice, salt and some ground cinnamon. When the banana jam thickens, it’s ready!

What Goes Well with Banana Jam?

This sweet and aromatic banana preserves go well with the following:

Toasts

As a topping on banana bread, banana cake, banana nut muffins, pancakes or waffles

As a spread on warm English scones or muffins

As a filling for French crepe

The culinary possibilities are endless!

Frequently Asked Questions

How Long Can I Keep Banana Preserve?

This jam preserve keeps well in the refrigerator for up to 2 weeks, without any preservatives.

Just store the jam in an air tight container.

What Kind of Bananas Can I Use?

You can use regular bananas such as Dole bananas. If you are outside of the United States, you can use smaller bananas.

You can use all kinds of bananas for this recipe. If your bananas have seeds, discard the seeds before cooking.

Make sure you use overripe bananas and not green bananas. Overripe bananas yield the best results for this recipe.

How Many Calories Per Serving?

This recipe is 408 calories per cup. You only need a small quantity of the jam as a spread or topping.

What Dishes To Serve with this Recipe?

Serve this jam with scones, muffins, pancakes or toasts. For a healthy and wholesome breakfast, I recommend the following recipes.

5 Secrets to 20 Min Dinners

Get tricks for quick & easy meals!

Yield: 3 Cups

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Ingredients

1 1/2 lbs (700 g) peeled overripe bananas

1 1/4 cups granulated sugar

2 tablespoons brown sugar

3 tablespoons fresh lime juice

2 tablespoons water

1/2 teaspoon salt

3 dashes ground cinnamon

1 tablespoon rum, optional

Instructions

Mash the bananas with the back of a fork or using a smasher. The bananas should have tiny chunks.

Transfer the mashed bananas to a pot. Simmer over low heat. Add the sugar, brown sugar, lime juice, water and salt. Stir to combine well.

Continue to simmer—stirring occasionally—for about 10-15 minutes, until the banana jam becomes slightly thickened. Stir in the ground cinnamon and rum, if using.

Remove from heat, let cool completely before transferring the jam to an air-tight container.

You may keep the banana jam in the refrigerator for up to 2 weeks.

Nutrition Information

Yield

3 cups

Serving Size

1 Amount Per Serving Calories 408Total Fat 0gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 357mgCarbohydrates 106gFiber 2gSugar 98gProtein 1g

242shares

Pin 242

Reader Favorites

#American Recipes #bananas #Recipes #sugar

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tipsycad147 · 5 years

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How to make oat milk

This milk alternative is tasty and inexpensive.

Robin Shreeves

That's not cream. That's oat milk. (Photo: Melanie McDonald/Virtual Vegan)

It's January, the time of year when people make all sorts of resolutions, many of them centred around their health. For those whose resolutions include trying a vegan diet, taking part in Veganuary (that's vegan January), means they can give it a trial run for a month before making a commitment.

It's during this month that Melanie McDonald's already popular blog, A Virtual Vegan, gets a big jump in traffic. One of the recipes people come to her site to find is oat milk, an easy-to-make, inexpensive alternative to other plant-based milks or cow's milk.

"It's so cheap to make," said McDonald. "Nuts are expensive and most of the vegan milks are nut-based. All you need for oat milk are oats and water. You can also add sweetener and a pinch of salt."

She makes the alternative milk all the time for using in her coffee and baking. You can replace conventional milk with oat milk in baking on a 1:1 ratio.

"It can be used in pancakes, cakes and muffins and it saves so much money. I've seen the price of cow's milk." McDonald said.

She believes oat milk is "pretty neutral' and doesn't affect the taste of baked goods.

"If you taste it neat, it's oaty," said the blogger who lives in Victoria, British Columbia, "but once it's baked up in pancakes or cakes, you can't taste the oats."

It's also one of the quicker alternative milks you can make at home, taking less than 30 minutes from start to finish.

"If you want to make pancakes for breakfast and you go to your fridge and you're out of milk, you can whip oat milk up and don't have to go to shop," said McDonald.

Oat milk instructions

Inexpensive oats can be turned into plant-based milk alternative. (Photo: Oleksandra Naumenko/Shutterstock)

The process is simple and customisable. Here are McDonald's instructions:

Cover rolled oats (you can use either old-fashioned or quick-cooking oats) in water. Soak then for 15 minutes to soften them up.

Strain the oats in a sieve and rinse them well because they get slimy. Make sure all the slime is rinsed away.

Once they are drained, put the oats in the blender with water. McDonald likes her oat milk creamy so she uses an oats-to-water ratio of 1:3. You can use more water to make the milk thinner or less water to make it creamier. At this point, you can also add the optional pinch of salt and little sweetener in the form of dates, maple syrup or even sugar.

Blend it all up and then run it through a sieve to separate any solids from the liquid.

Decant into a bottle with a lid. The oat milk will keep in the refrigerator for three to four days.

Recipes that use oat milk

Blueberry Cinnamon and Strawberry Dark Chocolate overnight oats. (Photo: Anna Norris)

Now that you have oat milk, what can you do with it? Here are some suggestions.

Overnight oats: You can get meta with overnight oats by using oat milk as the liquid to soak your oats and other ingredients in for a ready-to-eat breakfast.

Oatmeal chocolate chip cookie bars: This is McDonald's recipe for vegan bars. It uses both a plant-based milk (so the oat milk works great here) and aquafaba, the leftover liquid from a can of chickpeas.

Gingerbread pancakes: Moist, fluffy, and made with healthy whole grains, you can use oat milk in this recipe.

Vegan Mac and Cheeze: Try substituting the almond milk in this recipe with less expensive oat milk.

McDonald has a cookbook coming out in the spring, "Vegan Comfort Cooking," which includes 75 recipes, so there are bound to be several opportunities to test drive your oat milk.

Goddess Bless! GrannyMoon

★☽✪☾★ http://GoddessSchool.com https://twitter.com/GrannyMooninVA https://grannymoon.wordpress.com/

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bulbspoon9-blog · 5 years

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4th of July Favorites & Cookout Recipes:

Celebrate Independence Day with these festive 4th of July and Backyard BBQ Recipes. These Red, White and Blue ideas are perfect for your next summer cookout. 4th of July is one of my favorite family holidays. We love hanging out in the backyard with family and friends enjoying great food, fun and fireworks of course. 🎆 🎆

If you're looking for a few recipes to serve at your 4th of July get-together look no further. Today I'm sharing over 30+ recipes that are sure to make your holiday cookout spectacular. Not only do I have patriotic desserts, but I've also included some delicious grilling options, summer salads, cobblers, no churn ice cream, s'more recipes, beverages and cookout favorites. I hope you'll find something you like!

Recipes for the 4th of July:

This Red, White and Blue Berry Pizza is a fun and festive sugar cookie dessert pizza to celebrate the upcoming 4th of July Holiday!

This Red, White & Blueberry Angel Fluff is a delicious fluffy layered dessert of angel food cake that's coated with a creamy- cream cheese topping, strawberry pie filling and fresh blueberries.

This patriotic No Bake Flag Cake is a quick and easy no bake cake celebrates the red, white and blue! Everyone will love this simple festive dessert.

Patriotic Mini Fruit Pizza's Mini scratch sugar cookies baked then topped with a sweetened cream cheese filing and topped with fresh summer berries.

This Strawberry Dessert Pizza is made with sugar cookie dough topped with a cream cheese layer, fresh strawberries and a strawberry glaze!

Sweet "n" Salty Patriotic Popcorn is a vanilla coated pop corn mixed with pretzels, festive m&m's and sprinkles.

These Patriotic Pretzel Sticks are dipped in a vanilla candy coating and topped with festive sprinkles.

This Vintage Red-White and Blue Jell-O Poke Cake is a simple patriotic dessert that everyone will love. Use strawberry, raspberry or cherry jell-o along with berry blue.

These Strawberry Muffin Cheesecake Trifles start with baked strawberry muffins that are crumbled then layered in mason jars with a cheesecake-whipped cream filling, and topped with macerated strawberries.

Red White and Blue Berry Skillet Cobbler is easily made with fresh berries and a cake mix.

For as long as I can remember my Mom's Easy Strawberry Cake graced the table of just about every cookout we had as a kid. This is one of my favorite recipes to share at summer get-togethers.

Red. White & Blue Individual Pretzel Salads are a retro dessert with a crunchy pretzel crust, a sweetened cream cheese middle, and topped with a mixture of strawberry jell-o and fresh berries.

Patriotic Sandwich Cookies start with a cake mix and filled with a creamy vanilla filling.

These No-Bake Lemon-Berry Cheesecakes are prepared and served in small mason jars. These individual cheesecakes are perfectly portable and can be easily stored (with lids) in an ice chest for picnics and cookouts.

Tequila Soaked Watermelon Wedges and Layered Margarita Bites. Two tasty grown up desserts that are sure to please.

Grilled Recipes & Cookout Favorites everything you need for the perfect festive cookout with family and friends.

If you're looking for a few picnic salads, I got you covered with this Bacon - Ranch Pasta Salad, Ranch Vinaigrette Pasta Salad, Crunchy Asian Slaw, Pizza Pasta Salad, Old Fashioned Potato Salad, Tortellini Salad, Cauliflower Rice Greek Salad, Ambrosia Fruit Salad and Peach Fluff. Not easy to choose, but pick your favorite.

These meaty Cowboy Barbecue Baked Beans are perfect for camping, cookouts and backyard barbecues. To save time this recipe can easily be made in a slow cooker.

No Churn Chocolate & Vanilla Ice Cream

S'mores Cookie Bars

Ooey Gooey Nutella S'mores

Grilled Brownie S'mores Skillet

Chocolate Chip Cookie Bowls (Perfect served with my no churn vanilla ice cream)

Use store bought or homemade chocolate chip cookie dough.

Blackberry Cobbler

Buttermilk Peach Cobbler

Keep cool with these delicious drinks: Old Fashioned Lemonade, Southern Sun Tea , Watermelon Agua Fresca or Fresh Fruit Water For more easy recipes sign up for my free Recipe Newsletter!

Source: https://www.mommyskitchen.net/2018/06/4th-of-july-favorites-cookout-recipes.html

#read more #see more #check it out #interesting #learn more

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