vegan cooking recipes
  • Pumpkin Mascarpone Bundt Cake with Mascarpone Glaze
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    Pumpkin Mascarpone Bundt Cake with Mascarpone Glaze

    An ode to the harvest haul, this Bundt cake captures the essence of autumn baking. For heightened decadence and complexity, we paired the ultimate flavor of fall, pumpkin, with mascarpone, folding it into the batter and using it as the base for the glaze. Mascarpone’s slight tang enhances the buttery, subtly sweet taste of pumpkin—along with vanilla, orange zest, and soul-warming pumpkin pie spice. Prepare for an aromatic explosion of rich fall flavor with every bite. The pumpkin-mascarpone combo also creates an ultra-moist, delightfully dense, and creamy texture that bakes beautifully into the mesmerizing design of the Nordic Ware 10-cup Brilliance Bundt Pan. This will be your go-to…

  • Cheddar Sage Dutch Oven Bread
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    Cheddar Sage Dutch Oven Bread

    Sage and half a pound of white Cheddar pump up the savory, herbaceous volume in a classic dutch oven bread. Let the dough have a long, cold rest in the refrigerator for the best flavor—then let a very hot Dutch oven and 35-minute bake take you the rest of the way. Save Recipe Print Cheddar Sage Dutch Oven Bread Serves: 1 loaf   Ingredients 3 cups (381 grams) bread flour 1 cup (130 grams) whole wheat flour 1 tablespoon (9 grams) kosher salt 2¼ teaspoons (7 grams) instant yeast 1¾ cups plus 2 tablespoons (425 grams) warm water (105°F/41°C to 110°F/43°C) 1 (8-ounce) block (226 grams) extra-sharp aged white Cheddar cheese* 1 teaspoon (2 grams) rubbed sage Corn flour,…

  • Cannoli Sheet Cake
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    Cannoli Sheet Cake

    Embedded with dark chocolate chunks and topped with an ethereal ricotta icing, this sheet cake is a delicate, soft take on the crunchy Italian classic. Save Recipe Print Cannoli Sheet Cake   Makes 1 (13×9-inch) cake Ingredients 1¾ cups (385 grams) firmly packed light brown sugar ¾ cup (170 grams) unsalted butter, melted 3 large eggs (150 grams) 1 tablespoon (13 grams) vanilla extract 3 cups (375 grams) all-purpose flour 1 tablespoon (15 grams) baking powder 1 teaspoon (5 grams) baking soda 1 teaspoon (3 grams) kosher salt 1½ cups (360 grams) whole buttermilk 1 cup (170 grams) chopped 60% cacao bittersweet chocolate Whipped Ricotta Icing (recipe follows) Garnish:…

  • How to Freeze Staple Cookie Ingredients
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    How to Freeze Staple Cookie Ingredients

    Grated Fresh Ginger: Freeze freshly grated ginger in an ice cube tray. Once solid, you can pop the cubes into a resealable bag and have them on hand for up to 3 months. Nuts: Fatty nuts have a notoriously short shelf life. Extend that time by toasting, cooling, and placing your nuts in a resealable bag. They’ll keep for up to 2 months. Untoasted nuts can keep for up to 6 months. Almond Meal: Like its whole counterpart, almond meal can go rancid quickly. Store your almond meal in a resealable bag in the freezer for up to 3 months. Cranberries: Many holiday cookie recipes call for cranberries, and if you can’t get ahold of the fresh stuff, frozen will always work in a pinch. Just be sure…

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