Sip Rituals的动态

Indulge in Delight: Spiced spring carrot cake and cream cheese bliss! Check out the recipe below. CARROT CAKE: ? 1 cup all-purpose flour ? 1/2 cup granulated sugar ? 1/2 cup brown sugar, packed ? 1/2 tsp baking powder ? 1/4 tsp baking soda ? 1/4 tsp salt ? 1/2 tsp ground cinnamon ? 1/4 tsp ground nutmeg ? 1/2 cup vegetable oil ? 2 large eggs ? 1tsp vanilla extract ? 1 1/2 cups grated carrots ICING: ? 8 oz cream cheese, softened ? 1/2 cup unsalted butter, softened ? 2 cups powdered sugar ? 1 tsp vanilla extract DIRECTIONS: 1. Preheat the oven to 350°. Line a cupcake tin with paper liners. 2. Whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. 3. In a separate bowl, whisk together oil, eggs, and vanilla extract. 4. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Fold in the grated carrots. 5. Fill each cupcake liner about 2/3 full. 6. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. 7. (Icing) In a bowl, beat together cream cheese and butter until smooth. 8. Gradually add powdered sugar and vanilla, until well combined. 9. Once the cupcakes are completely cooled, frost them with the cream cheese icing. 10. Garnish with grated carrots or chopped nuts. Enjoy!

Indulge in Delight: Spiced spring carrot cake and cream cheese bliss! Check out the recipe below. CARROT CAKE: ? 1 cup all-purpose flour ? 1/2 cup granulated sugar ? 1/2 cup brown sugar, packed ? 1/2 tsp baking powder ? 1/4 tsp baking soda ? 1/4 tsp salt ? 1/2 tsp ground cinnamon ? 1/4 tsp ground nutmeg ? 1/2 cup vegetable oil ? 2 large eggs ? 1tsp vanilla extract ? 1 1/2 cups grated carrots ICING: ? 8 oz cream cheese, softened ? 1/2 cup unsalted butter, softened ? 2 cups powdered sugar ? 1 tsp vanilla extract DIRECTIONS: 1. Preheat the oven to 350°. Line a cupcake tin with paper liners. 2. Whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. 3. In a separate bowl, whisk together oil, eggs, and vanilla extract. 4. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Fold in the grated carrots. 5. Fill each cupcake liner about 2/3 full. 6. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. 7. (Icing) In a bowl, beat together cream cheese and butter until smooth. 8. Gradually add powdered sugar and vanilla, until well combined. 9. Once the cupcakes are completely cooled, frost them with the cream cheese icing. 10. Garnish with grated carrots or chopped nuts. Enjoy!

Indulge in Delight: Spiced spring carrot cake and cream cheese bliss! Check out the recipe below. CARROT CAKE: ? 1 cup all-purpose flour ? 1/2 cup granulated sugar ? 1/2 cup brown sugar, packed ? 1/2 tsp baking powder ? 1/4 tsp baking soda ? 1/4 tsp salt ? 1/2 tsp ground cinnamon ? 1/4 tsp ground nutmeg ? 1/2 cup vegetable oil ? 2 large eggs ? 1tsp vanilla extract ? 1 1/2 cups grated carrots ICING: ? 8 oz cream cheese, softened ? 1/2 cup unsalted butter, softened ? 2 cups powdered sugar ? 1 tsp vanilla extract DIRECTIONS: 1. Preheat the oven to 350°. Line a cupcake tin with paper liners. 2. Whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. 3. In a separate bowl, whisk together oil, eggs, and vanilla extract. 4. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Fold in the grated carrots. 5. Fill each cupcake liner about 2/3 full. 6. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. 7. (Icing) In a bowl, beat together cream cheese and butter until smooth. 8. Gradually add powdered sugar and vanilla, until well combined. 9. Once the cupcakes are completely cooled, frost them with the cream cheese icing. 10. Garnish with grated carrots or chopped nuts. Enjoy!

Indulge in Delight: Spiced spring carrot cake and cream cheese bliss! Check out the recipe below. CARROT CAKE: ? 1 cup all-purpose flour ? 1/2 cup granulated sugar ? 1/2 cup brown sugar, packed ? 1/2 tsp baking powder ? 1/4 tsp baking soda ? 1/4 tsp salt ? 1/2 tsp ground cinnamon ? 1/4 tsp ground nutmeg ? 1/2 cup vegetable oil ? 2 large eggs ? 1tsp vanilla extract ? 1 1/2 cups grated carrots ICING: ? 8 oz cream cheese, softened ? 1/2 cup unsalted butter, softened ? 2 cups powdered sugar ? 1 tsp vanilla extract DIRECTIONS: 1. Preheat the oven to 350°. Line a cupcake tin with paper liners. 2. Whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. 3. In a separate bowl, whisk together oil, eggs, and vanilla extract. 4. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Fold in the grated carrots. 5. Fill each cupcake liner about 2/3 full. 6. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. 7. (Icing) In a bowl, beat together cream cheese and butter until smooth. 8. Gradually add powdered sugar and vanilla, until well combined. 9. Once the cupcakes are completely cooled, frost them with the cream cheese icing. 10. Garnish with grated carrots or chopped nuts. Enjoy!

Pumpkin Bars with Cream Cheese Frosting Ingredients: 1 15 oz can pumpkin 2 eggs 2 cup flour 1 cup sugar 1/2 cup oil 1/4 tsp ground ginger 1/8 tsp ground cloves 1 tsp cinnamon 1 tsp vanilla 1/2 tsp salt 1 tsp baking powder 1/2 tsp baking soda Frosting: 4 oz cream cheese 3 tbsp butter softened 1 tsp milk 1 tsp vanilla 1 cup powdered sugar Instructions: 1. Preheat oven to 350°F. Line a 9×9 inch pan with parchment paper and spray lightly with non-stick cooking spray. Set aside. 2. In a large bowl whisk together flour, sugar, ground ginger, baking soda, baking powder, salt, ground cloves and cinnamon. Create a well in the center of the dry ingredients. 3. In the bowl of a stand mixer combine the eggs, vanilla, oil and pumpkin on medium speed until light and fluffy. Stir gently, just until combined. 4. Pour into a pan and bake for 30-35 minutes or until a toothpick inserted comes out clean. Transfer to a wire rack and allow to cool completely. 5. When completely cooled, frost. 6. Combine the cream cheese and butter in a medium bowl with an electric mixer until smooth. Add the sugar and mix at low speed until combined. Stir in the vanilla and mix again. 7. You may need to add a little milk to make it spreadable if your butter wasn’t soft enough. 8. Spread frosting evenly on top of cake. Cut the bar into any size you like.

Indulge in Delight: Spiced spring carrot cake and cream cheese bliss! Check out the recipe below. CARROT CAKE: ? 1 cup all-purpose flour ? 1/2 cup granulated sugar ? 1/2 cup brown sugar, packed ? 1/2 tsp baking powder ? 1/4 tsp baking soda ? 1/4 tsp salt ? 1/2 tsp ground cinnamon ? 1/4 tsp ground nutmeg ? 1/2 cup vegetable oil ? 2 large eggs ? 1tsp vanilla extract ? 1 1/2 cups grated carrots ICING: ? 8 oz cream cheese, softened ? 1/2 cup unsalted butter, softened ? 2 cups powdered sugar ? 1 tsp vanilla extract DIRECTIONS: 1. Preheat the oven to 350°. Line a cupcake tin with paper liners. 2. Whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. 3. In a separate bowl, whisk together oil, eggs, and vanilla extract. 4. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Fold in the grated carrots. 5. Fill each cupcake liner about 2/3 full. 6. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. 7. (Icing) In a bowl, beat together cream cheese and butter until smooth. 8. Gradually add powdered sugar and vanilla, until well combined. 9. Once the cupcakes are completely cooled, frost them with the cream cheese icing. 10. Garnish with grated carrots or chopped nuts. Enjoy!

Indulge in Delight: Spiced spring carrot cake and cream cheese bliss! Check out the recipe below. CARROT CAKE: ? 1 cup all-purpose flour ? 1/2 cup granulated sugar ? 1/2 cup brown sugar, packed ? 1/2 tsp baking powder ? 1/4 tsp baking soda ? 1/4 tsp salt ? 1/2 tsp ground cinnamon ? 1/4 tsp ground nutmeg ? 1/2 cup vegetable oil ? 2 large eggs ? 1tsp vanilla extract ? 1 1/2 cups grated carrots ICING: ? 8 oz cream cheese, softened ? 1/2 cup unsalted butter, softened ? 2 cups powdered sugar ? 1 tsp vanilla extract DIRECTIONS: 1. Preheat the oven to 350°. Line a cupcake tin with paper liners. 2. Whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. 3. In a separate bowl, whisk together oil, eggs, and vanilla extract. 4. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Fold in the grated carrots. 5. Fill each cupcake liner about 2/3 full. 6. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. 7. (Icing) In a bowl, beat together cream cheese and butter until smooth. 8. Gradually add powdered sugar and vanilla, until well combined. 9. Once the cupcakes are completely cooled, frost them with the cream cheese icing. 10. Garnish with grated carrots or chopped nuts. Enjoy!

Oatmeal Green Smoothie Muffins A twist on a classic treat Just the right amount of sweetness Ingredients 2 cups rolled oats, uncooked 1 teaspoon baking soda ? teaspoon kosher salt 1 teaspoon cinnamon 2 large eggs ? cup milk of choice ? cup avocado oil 1? teaspoon apple cider vinegar 2 medium ripe bananas ? cup honey or maple syrup ? Tablespoon pure vanilla extract 2 handfuls baby spinach Instructions Preheat oven to 350℉ and line a 12-hole muffin tin with liners. In your blender, combine uncooked oats, baking soda, salt, and cinnamon. Blend on high-speed until the oats break down into a fine flour. Pour oat flour mixture into a medium mixing bowl and set aside. In your now empty blender, add milk, eggs, oil, vinegar, mashed banana, honey/maple syrup, vanilla, and spinach. Blend on high-speed until the spinach is liquified. Pour the contents of the blender into the bowl with the oat flour. Stir until combined, being sure not to over mix. Portion batter out between the 12 muffin tin liners. Bake for 17-20 minutes or until a toothpick inserted into the middle of a muffin comes out clean. Cool in a pan for 10 minutes before transferring the muffins to a cooling rack. Enjoy warm or allow to cool completely before storing in the fridge for up to 5 days or in a freezer for up to a month. Recipe Credit: The Natural Nurturer If you love this recipe, drop a ?? and I’ll send you two more of my favorites!

Apple-Cranberry Quick Bread. Hearty slices of delightfully moist quick bread, loaded with chewy cranberries and sweet white chocolate chips. And thanks to the addition of applesauce and Greek yogurt, this loaf is super healthy too. https://lnkd.in/gB-xW8e Makes 1 loaf INGREDIENTS Cooking spray 2 cups all-purpose flour 3/4 cup granulated sugar 2 teaspoons baking powder 1 1/2 teaspoons ground cinnamon 1 teaspoon baking soda 1/4 teaspoon salt 3/4 cup applesauce, preferably unsweetened 1/2 cup Greek yogurt of choice (regular or nonfat, honey, vanilla, or plain) 2 tablespoons melted butter or vegetable oil 1 large egg 1 teaspoon vanilla extract 1 cup dried cranberries 1/2 cup white chocolate chips INSTRUCTIONS Preheat the oven to 350 degrees. Coat an 8- or 9-inch loaf pan with cooking spray. In a medium bowl, combine the flour, sugar, baking powder, cinnamon, baking soda, and salt. Mix with a fork to combine. Set aside. In a large bowl, whisk together the applesauce, yogurt, butter, egg, and vanilla. Add the flour mixture and stir (with a spatula) until just blended (small lumps are OK). Fold in the cranberries and chocolate chips. Pour the batter into the prepared pan. Bake for 45 to 50 minutes, until a wooden pick comes out clean or with little moist bits clinging to it. Cool the bread in the pan, on a wire rack.

Easy Sugar Cookies. Crisp around the golden edges, tender in the middle and laced with plenty of vanilla, these are the dreamiest sugar cookies ever! https://lnkd.in/e8wArPJg Makes about 24 to 28 big cookies, or about 42 smaller cookies INGREDIENTS 3 cups?all-purpose flour 1 1/2 teaspoons?baking powder 3/4 teaspoon salt 3 sticks?unsalted butter?(1 1/2 cups), softened? 1 1/2 cups?granulated sugar, plus extra for rolling the cookies 2 large?eggs 2 teaspoons?vanilla extract INSTRUCTIONS Preheat the oven to 375 degrees. Line 2 to 3 large baking sheets with parchment paper.? In a medium bowl, combine flour, baking powder, and salt. Mix well and set aside.? Combine the butter and 1 1/2 cups of the granulated sugar in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium-high speed until light and fluffy, about 3 to 5 minutes. Scrape down the sides of the bowl. With the mixer on low, beat in the eggs and vanilla. Scrape down the sides of the bowl if necessary.? With the mixer on low, gradually add the flour mixture. Beat until just blended.? Pour about 1/2 cup of sugar in a shallow bowl. For big cookies, work with about 2 tablespoons of dough at a time, and shape the dough into a ball. For small cookies, use about 1 tablespoon. Transfer each ball to the sugar and toss gently to coat.? Transfer the cookies to the prepared pans,?at least?2 inches apart (these cookies spread). Using the bottom of a flat glass or mug (I used my 1/2 cup measuring up), press each cookie down gently until it's about 1/2-inch thick.? Bake for 8 to 10 minutes, until the edges of the cookies are golden (the center will be barely set).?