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Did you know you can bake with powdered, flavored non-dairy creamers? Here is a sugar cookie recipe to try below: Approximately 3-1/2 cups of all-purpose flour (measured then sifted) 1-1/2 teaspoons of baking powder 1 teaspoon of fine sea salt 3 sticks of unsalted softened butter (1-1/2 cups) 1 cup of granulated sugar 1/2 cup of flavored sugar-based non-dairy creamer (I used pumpkin spice for this recipe, but you could use French Vanilla, Hazelnut, Vanilla Caramel, Cinnamon French Toast, etc.) 2 large eggs 3/4 tablespoon of pure vanilla extract Set your oven at 350 degrees Fahrenheit. Roll out your mixed dough to about a quarter of an inch thick and cut whatever shapes you want for the cookies. Using a little bit of the flour from the recipe instructions helps the cookies not stick to the rolling pin, your hands, the tray, etc. Place the cutouts on a baking pan with parchment paper. Bake until the cookie just loses its sheen and right before the edges start to brown. Overcooking them will make them too hard, so keep an eye on them as you bake. Let them cool and enjoy! Tweak the sugar and flour to your liking, but the fun part is the flavor you will get from using the flavored creamer! A sugar cookie with an extra kick of flavor! Delicious!!!

Lemon-Blueberry Muffins. Super moist muffins, bustling with fresh blueberries and tart lemon, topped with a drizzle of white chocolate! https://lnkd.in/g_f8C-N Makes 12 muffins INGREDIENTS 2 cups all-purpose flour 2 teaspoons baking powder 1/4 teaspoon salt 1/4 cup unsalted butter, softened 1 cup granulated sugar 2 large eggs 1 cup Greek yogurt? 2 teaspoons vanilla extract 1/2 teaspoon finely grated lemon zest 1 cup fresh or frozen blueberries, keep frozen until ready to use 1/4 cup white chocolate chips or melting wafers INSTRUCTIONS Preheat the oven to 375 degrees. Line a 12-cup muffin pan with paper liners. In a medium bowl, combine the flour, baking powder and salt. Mix well and set aside. In a mixing bowl, combine the butter and sugar and mix on medium speed until blended. Beat in the eggs, one at a time. Beat in the yogurt, vanilla and lemon zest. Beat in the flour mixture until just blended. Fold in the blueberries. Spoon the mixture into the prepared muffin cups, filling each about 3/4 full.? Bake for 18 to 22 minutes, until a wooden pick comes out clean or with little moist bits clinging to it.Cool the muffins, in the pan, on a wire rack. Melt the chocolate in a small bowl nestled over simmering water, or in the microwave, checking and stirring every 20 seconds.? Use a fork to drizzle the chocolate over the cooled muffins. Serve warm or room temperature. Store leftovers in an airtight container.?

Lava ake Recipe Ingredients:?? - 100g dark chocolate - 100g unsalted butter - 100g granulated sugar - 2 eggs - 50g all-purpose flour - 1/4 teaspoon salt - Powdered sugar, for dusting - Ice cream or whipped cream, for serving (optional) Instructions:?? 1. Preheat the oven to 200°C (400°F). Grease and flour individual ramekins or oven-safe bowls. 2. In a microwave-safe bowl, melt the dark chocolate and butter together in short intervals, stirring in between, until fully melted and smooth. 3. In a separate bowl, whisk the eggs and granulated sugar together until well combined. 4. Slowly pour the melted chocolate mixture into the egg mixture, whisking continuously until fully incorporated. 5. Sift in the all-purpose flour and salt, and fold gently until just combined. Be careful not to overmix. 6. Divide the batter evenly among the prepared ramekins or bowls. Place them on a baking sheet for easy handling. 7. Bake in the preheated oven for 10-12 minutes, or until the edges are set but the center is still slightly soft and jiggly. 8. Remove from the oven and let the lava cakes cool for a couple of minutes. Then, run a knife around the edges and invert each cake onto a serving plate. 9. Dust with powdered sugar and serve immediately with a scoop of ice cream or whipped cream, if desired. Enjoy the warm and gooey lava cakes! I hope you enjoy making and eating this delicious lava cake!

Feeling something sweet? You need to try my flourless chocolate and peanut butter brownie! This simple and delicious recipe doesn't contain a huge amount of artificial sugar which basically makes it guilt free ??. This recipe makes 12 brownies, takes 10 mins to put together and 30 mins to bake! Here's what you'll need: 2 large eggs 3/4 cup (90g) ground almonds 1/3 cup (35g) unsweetened cocoa powder 1/8 tsp. salt 3/4 tsp. baking soda 1/2 cup (175g) honey 1 tsp. vanilla extract 1/2 cup (90g) dark chocolate chips 1/3 cup (85g) peanut butter Preheat the oven to 160°C. Lightly grease a non-stick 23cm x 23cm baking pan with oil and line with baking paper. In a medium bowl, whisk 1 large whole egg with 1 egg yolk. Add 1?4 cup (60ml) water, the honey, and vanilla extract and stir with the spatula until combined. In a large bowl, combine the almond meal, cocoa powder, salt, and baking soda. Pour the egg mixture into the bowl with the dry ingredients and mix well. Fold in the chocolate chips. Pour the batter into the prepared baking pan, then top with the peanut butter. Mix it slightly on the top, creating swirls with a fork. Place in the oven and bake for about 30 mins, or until an inserted toothpick comes out clean. Let cool for another 30 mins before cutting into 12 pieces. Leave a comment if you'll be trying this recipe ????????

Have you tried our Rhuberry Victoria Sponge recipe yet? All you need is: ??200g sugar ??200g softened butter ??4 eggs, beaten ??1 tsp baking powder ??2 tbsp milk And for the filling: ??100g softened butter ??140g icing sugar ??Drop of vanilla extract ??Half a 340g jar Annabel’s Rhuberry Conserve ??Icing sugar, to decorate To make this delicious cake recipe: 1. Heat oven to 190C/fan 170C/gas 5. Butter two 20cm sandwich tins and line with non-stick baking paper. 2. In a?large bowl,?beat?200g caster sugar, 200g softened butter, 4 beaten eggs, 200g self-raising flour, 1 tsp baking powder and 2 tbsp milk together until you have a smooth, soft batter. 3. Divide the mixture between the tins, smooth the surface with a?spatula?or the back of a spoon. 4. Bake for about 20 mins until golden and the cake springs back when pressed. 5. Turn onto a?cooling rack?and leave to cool completely. 6. To make the filling, beat the 100g softened butter until smooth and creamy, then gradually beat in 140g sifted icing sugar and a drop of vanilla extract (if you’re using it). 7. Spread?the buttercream over the bottom of one of the sponges.?Top it with half?a jar of?Rhuberry Jam and sandwich the second sponge on top. 8. Dust with a little icing sugar before serving. Keep in an?airtight container?and eat within 2 days. Will you give this recipe a try? Find more recipes just like this on our website! https://lnkd.in/eRvwKv3G

Feeling something sweet? You need to try my flourless chocolate and peanut butter brownie! This simple and delicious recipe doesn't contain a huge amount of artificial sugar which basically makes it guilt free ??. This recipe makes 12 brownies, takes 10 mins to put together and 30 mins to bake! Here's what you'll need: 2 large eggs 3/4 cup (90g) ground almonds 1/3 cup (35g) unsweetened cocoa powder 1/8 tsp. salt 3/4 tsp. baking soda 1/2 cup (175g) honey 1 tsp. vanilla extract 1/2 cup (90g) dark chocolate chips 1/3 cup (85g) peanut butter Preheat the oven to 160°C. Lightly grease a non-stick 23cm x 23cm baking pan with oil and line with baking paper. In a medium bowl, whisk 1 large whole egg with 1 egg yolk. Add 1?4 cup (60ml) water, the honey, and vanilla extract and stir with the spatula until combined. In a large bowl, combine the almond meal, cocoa powder, salt, and baking soda. Pour the egg mixture into the bowl with the dry ingredients and mix well. Fold in the chocolate chips. Pour the batter into the prepared baking pan, then top with the peanut butter. Mix it slightly on the top, creating swirls with a fork. Place in the oven and bake for about 30 mins, or until an inserted toothpick comes out clean. Let cool for another 30 mins before cutting into 12 pieces. Leave a comment if you'll be trying this recipe ????????

Easy Homemade Baked Donuts ??? 2 cups all-purpose flour ??? 1/2 cup granulated sugar ??? 2 teaspoons baking powder ??? 1/2 teaspoon salt ??? 1/2 cup milk ??? 2 large eggs ??? 2 tablespoons melted butter ??? 1 teaspoon vanilla extract For the glaze: ??? 1 cup powdered sugar ??? 2-3 tablespoons milk ??? 1/2 teaspoon vanilla extract Instructions: Making the Donuts: ??? Preheat your oven to 375°F (190°C). -In a mixing bowl, whisk together the flour, sugar, baking powder, and salt. In a separate bowl, whisk together the milk, eggs, melted butter, and vanilla extract until well combined. -Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix; the? batter should be slightly lumpy. -Grease a donut pan with cooking spray or a little butter. -Spoon the batter into a piping bag or a plastic sandwich bag with a corner snipped off. Pipe the batter into the donut pan, filling each cavity about two-thirds full. -Bake in the preheated oven for about 10-12 minutes, or until the donuts spring back when lightly touched. -Remove the donuts from the oven and let them cool in the pan for a few minutes before transferring them to a wire rack to cool completely. Making the Glaze: ?In a bowl, whisk together the powdered sugar, milk, and vanilla extract until you have a smooth glaze. Adjust the milk as needed to achieve your desired glaze consistency.? Dip each cooled donut into the glaze, allowing any excess glaze to drip off. -Place the glazed donuts back on the wire rack to set. You can add sprinkles, chopped nuts, or other toppings if desired. Let the glaze set for about 15-20 minutes before serving. Enjoy your homemade donuts!

Here's a simple recipe for Aloo Sabji with Poori: *Aloo Sabji (Potato Curry)* Ingredients: - 2 large potatoes, boiled and diced - 1 onion, chopped - 2 cloves garlic, minced - 1 inch ginger, grated - 1 tomato, chopped - 1 carrot, diced(optional) - 1 teaspoon cumin seeds - 1 teaspoon coriander powder - 1/2 teaspoon turmeric powder - 1/2 teaspoon red chili powder - Salt, to taste - 2 tablespoons oil - Fresh cilantro, for garnish Instructions: 1. Heat oil in a pan and add cumin seeds. Let them sizzle. 2. Add onion, garlic, and ginger. Saute until the onion is translucent. 3. Add the tomato and cook until it's soft. 4. Add the potatoes, coriander powder, turmeric powder, red chili powder, and salt. Mix well. 5. Cook for 5-7 minutes or until the potatoes are coated with the spice mixture. *Poori (Deep-Fried Puffed Bread)* Ingredients: - 2 cups wheat flour - 1/2 teaspoon salt - 1/4 teaspoon baking powder - 1/4 cup ghee or oil - Lukewarm water, for kneading Instructions: 1. Mix the flour, salt, and baking powder. 2. Add the ghee or oil and mix until the dough comes together. 3. Gradually add lukewarm water and knead the dough for 5-7 minutes. 4. Cover and let the dough rest for 30 minutes. 5. Divide the dough into small balls and roll them out into circles. 6. Heat oil in a deep frying pan and fry the pooris until they puff up and are golden brown. *Serve* 1. Serve the Aloo Sabji hot with Poori. Enjoy your delicious Aloo Sabji with Poori! #highlights #facebookpost #viralpost2024 #viralpost #indianfood #pooribhaji #Viral #Trending #instagood #Cooking #Recipe Follow- TastyfoodwithJharna

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