Serve this pie among friends to bring luck and keep your bonds strong. The spices and sweetness will have everyone smiling and asking for the recipe!
Chai ingredients can vary by company, but it wont make too much of a difference. I chose chai that included cinnamon, cardamom, clove, ginger, and allspice.
4 large eggs ¾ cup sugar 8 chai teabags (about 1/8c) 2Tb melted butter 2Tb all purpose flour 1Tb white vinegar 1/4tsp salt
Preheat oven to 350°. Whisk eggs and butter together until fluffy. Whisk in the flour, sugar, white vinegar, chai, and salt until blended. Pour into a prepared pie crust (I made a simple graham cracker crust, but plain or store bought is fine) and bake 30 minutes. The outside of the pie should be browned and firm and the inside will be slightly wobbly. You can add whipped cream or sprinkle some cinnamon on top if you feel. Serve it to your friends and enjoy!
An Anzac Biscuit is a sweet biscuit from Australia and New Zealand, made of oats, flour, sugar, butter, golden syrup, baking soda, boiling water, and sometimes coconut. They have long been associated with the Australian and NZ Army Corps (ANZAC), established in W1. The biscuits were sent by wives and women’s groups to soldiers abroad as the ingredients don’t spoil easily and kept well during naval transport. They are now also made commercially for retail sale.
1 cup plain flour - 1 cup rolled oats (regular oatmeal), uncooked - 1 cup desiccated coconut (optional) - 1 cup brown sugar - ½ cup butter - 2 tbsp golden syrup - 1 tsp bicarbonate of soda / baking soda - 2 tbsp boiling water
Combine flour (sifted), oats, coconut if using, and sugar in a bowl. Melt butter and Golden Syrup in a saucepan over a low heat. Mix bicarbonate of soda with the water, add to the butter and syrup. Pour the liquids into the dry ingredients, mix. Spoon dollops of the mix, about the size of a walnut shell, onto a greased tin, leaving space between dollops to allow for spreading. Bake in a 180C / 350F oven for 15-20 mins. Cool on a wire rack and seal in airtight containers.
Note: The American tablespoon is a little smaller than the British/Australian, so be generous with your Golden Syrup and water.
Heated up coconut sugar and water in a frying pan, placed bananas in there, warmed them up, chucked them on a plate, crushed a few walnut halves and threw those on top.
STUFF ¾ cup non-dairy milk 2 shots of espresso (see headnote for alternatives) ¼ cup mint leaves (do not pack) 1 frozen banana 1 tablespoon nut/seed butter of choice (I used almond) ¼ teaspoon vanilla extract tiny pinch of sea salt sweetener of choice, to taste ice, optional 1 teaspoon cacao nibs
STEPS In an upright blender, combine the non-dairy milk, espresso, mint, banana, nut/seed butter, vanilla, sea salt, sweetener of choice, and ice (if using). Blend on high until smooth, about 30 seconds. Turn off the blender and add the cacao nibs. Blend the shake one more time until you have little cacao nib flecks, about 5 seconds. Enjoy the mint chip espresso shake immediately!
NOTE If you can’t make espresso at home! Just use ¼ cup very strong coffee or even strongly brewed herbal “coffee”.
You can skip the vanilla if you’re using an “unsweetened vanilla” type of non-dairy milk.
STUFF 11/2 cups whole milk (12 ½ ounces) 1/3 cup water (2 ½ ounces) 4 tablespoons butter (2 ounces) 5 cups all-purpose flour (25 ounces) 1 pinch nutmeg 1 pinch cinnamon 1 teaspoon salt 1/4 cup sugar (2 ounces) 1 tablespoon instant yeast 2 eggs 6 cups oil, for frying (use more if needed)
STEPS In a small pot, heat the milk, water, and butter until the butter has melted and the mixture is warm. Remove from heat and allow to cool slightly.
Mix the flour, nutmeg, cinnamon, salt, sugar, and yeast in the bowl of a mixer (or a large bowl if mixing by hand). Add the warm milk mixture and mix to combine. Add the eggs, scraping the bowl well.
Turn the mixer up to medium speed, and, using a dough hook, mix until the dough begins to pull away from the edges. If mixing by hand, knead until it easily pulls away from the sides of the bowl while as you knead (it will still be quite sticky).
Transfer the finished dough to a well-oiled container and cover. Allow it to rise until doubled in size, about 1 hour. Alternatively, you can refrigerate the dough overnight so that it’s ready to make in the morning—but you may need to punch the dough down once or twice during that period to prevent it from over-fermenting.
To shape the doughnuts, roll out half of the dough on a lightly floured surface to about ½-inch thick. Use a doughnut cutter to cut doughnuts (alternatively you can use two circle cutters, or even the rim of a drinking glass and the rim of a shot glass, to shape the doughnuts). I also like to cut the doughnuts into squares (about 2 inches by 2 inches) using a pizza cutter – this is especially great for filled doughnuts.
Heat the oil to about 360° F. (You can use a candy/fryer thermometer, but I just do a test with one of the donut holes or a scrap piece of dough: If it rises rapidly to the surface, the oil is ready. If the donuts begin to brown too quickly, the oil is too hot.)
Fry the doughnuts, turning them halfway through cooking, until they’re golden brown on each side. Drain on absorbent paper towels. Finish as desired. (You can glaze the donuts by dunking them, or by pouring the glaze over donuts on a rack).
FINISHING OPTIONS Cinnamon sugar: ½ cup sugar with 2 tablespoons cinnamon
Powdered: Toss in powdered sugar or cinnamon sugar.
Glazed: Mix ¾ cup powdered sugar, 3 to 4 tablespoons heavy cream or milk (enough to make a runny glaze), and ½ teaspoon vanilla (optional).
Chocolate-Glazed: Mix ¾ cup powdered sugar, 2 tablespoons dark cocoa powder, and 4 to 5 tablespoons milk or cream.
Chocolate-Coated: Dip doughnuts in tempered chocolate thinned with 1 to 2 tablespoons vegetable oil.
Fruit-Glazed: Mix 1 cup powdered sugar and ¼ cup fruit purée.
Violet-Glazed: Mix 1 cup powdered sugar, ¼ cup cream or milk, and 1 teaspoon violet extract. Garnish with candied violets.
Pistachio: Glaze donuts with basic glaze, then press in chopped toasted pistachios.
Coconut: Glaze with coconut glaze (1 cup powdered sugar, ¼ cup coconut milk, and ½ teaspoon vanilla), and press in toasted coconut flakes.
Black and White: Make a dark chocolate ganache with 1 cup chopped dark chocolate and ½ cup heavy cream. Make a white chocolate ganache with 1 cup chopped white chocolate with ¼ cup heavy cream. Glaze half the doughnut with the chocolate glaze and half with the white glaze.
Caramel-Glazed: Melt 1 cup of caramel candies with 1/3 cup heavy cream in the microwave in 10-second blasts until fully melted. Thin the glaze with additional milk or cream as needed to get a pourable glaze.
Meyer Lemon: Mix 1 cup powdered sugar with the zest and juice of 1 Meyer lemon, then add enough milk to form a pourable glaze.
Cinnamon Roll: Roll out the dough to ¼-inch thick. Mix together 1 stick melted butter with 1 cup granulated sugar and 2 tablespoons ground cinnamon. Spread the mixture evenly all over the dough, then roll tightly into a cylinder. Cut into 1 inch-thick pieces, then fry until golden brown. Glaze with basic glaze.
STUFF Dough 4 large eggs, room temperature ¾ cup whole milk, warm (100-110F) ¼ cup honey 4 cups (568g) all-purpose flour 2 ¼ teaspoon instant yeast 2 teaspoons salt 10 tablespoons (1 ¼ sticks | 142g) unsalted butter, room temperature, cut into 1-inch pieces
Filling ½ cup (99g) packed brown sugar 1 tablespoon ground cinnamon Pinch salt 2 tablespoons (29g) unsalted butter, melted and cooled
Icing 8 tablespoons (1 stick | 113g) unsalted butter, room temperature 4 ounces (114g) cream cheese, room temperature 1 teaspoon pure vanilla extract ¼ teaspoon salt 1 cup (113g) confectioners’ sugar
STEPS For the dough Grease a large bowl.
In a large liquid measuring cup, combine the eggs, milk, and honey.
In the bowl of a stand mixer fitted with a paddle, mix the flour, yeast, and salt and stir on low to combine. Add the egg mixture and mix on low to combine. With the mixer on low, add the butter, one piece at a time. When all the butter has been added, increase the speed to medium and beat the butter into the dough, until all the little butter pieces are incorporated, 1 minute. Transfer the dough to the prepared bowl. The dough will be very sticky and you will need a spatula to scrape the dough into the bowl.
Cover the bowl with plastic wrap and let rise for 30 minutes. Place your fingers or a spatula underneath the dough and gently pull the dough up and fold it back over itself. Turn the bowl and repeat this folding again. Continue 6 to 8 more times, until all the dough has been folded over on itself. Re-cover the bowl with plastic and let rise for 30 minutes. Repeat this series of folding 3 more times, for a rise time of 2 hours and a total of 4 foldings. Tightly cover the bowl with plastic wrap and refrigerate overnight or up to 72 hours.
To Assemble Flour a work surface and knead the Sweet Dough 10 to 12 times. Shape the dough into a ball, cover the top lightly with flour, and if your dough has been refrigerated, cover with a tea towel and let come to room temperature.
Grease a 9×13-inch pan; if desired, line with parchment paper (this makes for easier cleanup).
In a small bowl, mix the brown sugar, cinnamon, and salt.
Roll the dough into a 16 by 12-inch rectangle. Brush the dough with the melted butter and sprinkle the cinnamon-sugar mixture evenly over the top, pressing it lightly into the butter so it adheres. Starting at a long side, roll the dough into a tight cylinder. Pinch the seam gently to seal it and position the dough seam side down. Use scissors or a sharp knife to cut the dough into 12-equal pieces. Transfer the pieces to the prepared pan and place them cut side up. Cover the pan loosely with plastic wrap and let the dough rise until doubled, 1 to 1 ½ hours.
Adjust an oven rack to the middle position. Preheat the oven to 350F (180C). Remove the plastic and bake 27 to 32 minutes, rotating the pan halfway through, until the rolls are golden brown. While the rolls are baking, prepare the icing.
Transfer the pan to a wire rack and let cool for 5 minutes. Using an offset spatula or table knife, apply a thin layer of the cream cheese icing, using about one-third of the mixture. Let the rolls cool for another 15 to 20 minutes. Top with the rest of the icing and serve.
For the icing In the bowl of a stand mixer fitted with a paddle, beat the butter and cream cheese on medium until smooth and creamy. Add the vanilla and salt and mix on low to combine. Add the confectioners’ sugar and mix on low until combined. Scrape down the sides of the bowl and mix on medium until the icing is light and fluffy, 3 to 4 minutes.
For overnight cinnamon rolls Prepare the rolls (roll out dough, fill them, roll them up, cut them, and put them in the prepared pan, but do not let rise for 1 ½ hours as stated above) then cover them loosely with plastic and refrigerate for up to 18 hours. When ready to bake, preheat the oven, and let the rolls sit at room temperature (still covered in plastic) for 30-45 minutes. Bake as directed (they make take slightly longer to bake).
NOTES The dough can be cut into 8, 10, or 12 pieces, depending on your preferred size. Add a few minutes to the baking time for larger-size buns.
I like my cinnamon rolls super soft and gooey, so I put a thin layer of the icing over them while they are still very warm. The icing melts into the warm rolls, eliminating any hard corners or edges. If you prefer a little crispy crunch to your cinnamon rolls, you can wait until they have cooled and then top them with all the icing. And if you need to eat them warm, go ahead and smother them with all the icing right from the oven.
You don’t have to use a 9 x 13-inch baking pan here; you can get creative if you’d like. I often use this round 10-inch pan for baking the cinnamon rolls or this 5 quart braiser. You could also bake them on a half sheet pan lined with parchment.
STUFF 2 ½ cups all-purpose flour 2 teaspoons ground cinnamon 2 teaspoons kosher salt 1 teaspoon baking powder ½ teaspoon baking soda ½ teaspoon freshly grated nutmeg 2 large eggs 1 15 ounce can of pumpkin pureé ½ tablespoon grated fresh ginger 1 ½ cups granulated sugar 1 cup California Olive Ranch Destination Series Everyday olive oil ½ cup raw pumpkin seeds 2 tablespoons dark brown sugar
STEPS Preheat oven to 350°. Lightly coat a 9x5" loaf pan with nonstick spray.
Line bottom of pan with parchment, leaving a generous overhang on both long sides.
Whisk flour, cinnamon, kosher salt, baking powder, baking soda, and nutmeg, in a medium bowl.
Whisk eggs, pumpkin purée, ginger, and 1½ cups sugar in a large bowl.
Stream in oil, whisking continuously until well combined.
Stir the dry ingredients into the pumpkin mixture until completely combined, but take care not to overmix. (If you want to add chocolate stir it in now).
Pour the batter into prepared loaf pan then top with the pumpkin seeds and brown sugar. Bake until a toothpick inserted into the middle of the loaf comes out clean, about 60 - 70 minutes.
Let cool in the pan for 15 minutes until unmolding and cooling the loaf completely on a wire rack.
STUFF 1 cup unsalted butter, softened 1 cup packed brown sugar ½ cup granulated sugar 2 tsp vanilla 2 large eggs 1 tsp baking soda 1 tsp salt 1 ½ cup all-purpose flour 2 cups old fashioned oats 1 ¼ cup sweetened coconut flakes 2 4-oz bars semi-sweet chocolate, cut into ½-in chunks (or choco chips) 1 cup coarsely chopped toasted pecans
STEPS Preheat oven to 375 degrees.
Beat butter, sugars, and vanilla in large bowel with electric mixer until fluffy. Beat in eggs, baking soda, and salt until blended.
On low speed, beat in flour until just blended. Stir in oats, coconut, chocolate and pecans.
Using 2 Tbsp of dough for each cookie, drop in mounds 2 inches apart on baking sheet lined with parchment paper
Bake 11-13 minutes until golden brown on bottoms and edges.
Cool on baking sheets for 2 minutes before removing to wire rack to cool completely.
First sketch on the new Surface Book 2 sunny today so went with a little cat boi enjoying an oversized ice cream . . . . #cat #cats #kitty #icecream #dessert #sun #sunshine #art #illustration #sketch #doodle #drawing #design #characterdesign #characterart #surface #surfacebook2
I miss the sun and ice cream and shakes by the beach (esp. this kinder bueno shake w/ mounds of whipped cream and chocolate sauce) #throwbackthursday . . . . #milkshake #shake #icecream #cream #pudding #dessert #beautiful #missu #kinderbueno #food #perfect #shadesofbrown #chocolate #saucy #sunshine (at Twentymans Allonby)
I have the easiest douhua (豆花) recipe for you to try. This classic Chinese dessert is sweet, silky, and delicate. You can enjoy it cold on a hot summer day!
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sew-much-to-do:a visual collection of sewing tutorials/patterns, knitting, diy, crafts, recipes, etc.
Mitarashi is the sweetened soy sauce that is brushed onto the dango, which gives and salty sweet flavor. It is also enjoyed with sweet red bean or kinako!
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sew-much-to-do: a visual collection of sewing tutorials/patterns, knitting, diy, crafts, recipes, etc.
These Matcha White Chocolate Frog Donuts are too cute! The yeasted dough creates a fluffy and airy interior. Easy matcha white chocolate “glaze” that brings a delicate and earthy sweetness.
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sew-much-to-do: a visual collection of sewing tutorials/patterns, knitting, diy, crafts, recipes, etc.
