#bakingrecipes

[tastywhispers]

[yumywaveco]

Healthy Banana Oatmeal Muffins - Easy & Delicious

[forkfulofflavor]

Apple Crisp Cheesecake Bars Ingredients: Brown Sugar Shortbread: 8 oz unsalted butter, room temperature 3/4 cup light brown sugar 1/2 teaspoon salt 1 teaspoon vanilla bean paste or vanilla extract 2 cups all-purpose flour Crisp Topping: 1/2 cup all-purpose flour 3/4 cup brown sugar 1/2 teaspoon salt 1 teaspoon cinnamon 3 oz unsalted butter, cold and cubed 1/2 cup rolled oats Brown Sugar Vanilla Bean Cheesecake: 16 oz cream cheese, room temperature 1/4 cup granulated sugar 1/3 cup light brown sugar 2 eggs 1 teaspoon vanilla bean paste 1 tablespoon whiskey (optional) Apple Layer: 3 medium Granny Smith apples, peeled, cored, and diced 2 tablespoons granulated sugar 3/4 teaspoon cinnamon 1/2 teaspoon freshly ground nutmeg Instructions: Make the Brown Sugar Shortbread: Preheat oven to 325°F (160°C). Spray a 9x13-inch pan with nonstick spray, line with parchment paper, then spray again with nonstick spray. In the bowl of an electric mixer, cream the butter and brown sugar until light and fluffy. Mix in vanilla bean paste or extract. Gradually add flour and salt, mixing just until combined. Press dough evenly into the prepared pan and bake for 20 minutes, rotating the pan halfway through. Remove from the oven and set aside to cool. Increase oven temperature to 350°F (175°C). Prepare the Crisp Topping: In a food processor, pulse flour, brown sugar, salt, and cinnamon just to mix. Add cold, cubed butter and pulse until butter pieces are the size of small peas. Transfer mixture to a bowl, stir in oats, and place in the freezer until ready to use. Prepare the Cheesecake Layer: In the bowl of an electric mixer, beat cream cheese and both sugars on medium speed until smooth. Add eggs, one at a time, followed by vanilla bean paste and whiskey (if using), mixing well. Set aside. Prepare the Apple Layer: In a bowl, toss diced apples with granulated sugar, cinnamon, and nutmeg until evenly coated. Assemble the Bars: Pour cheesecake mixture over the baked shortbread crust. Layer apples evenly on top, then sprinkle with the crisp topping. Bake at 350°F for about 35 minutes, rotating the pan halfway through, until the top is golden and the cheesecake layer is set. Cool and Serve: Allow bars to cool to room temperature, then refrigerate. To slice, lift bars from the pan using parchment overhang and cut into squares with a sharp knife. Store in an airtight container in the refrigerator. Prep Time: 25 minutes | Cooking Time: 55 minutes | Total Time: 1 hour 20 minutes Calories: 350 kcal | Servings: 12 bars These Apple Crisp Cheesecake Bars bring together the best of autumn’s flavors with a delicious twist. Each bite reveals a buttery shortbread crust topped with creamy vanilla bean cheesecake, perfectly spiced cinnamon apples, and a crisp oat topping. The warmth of cinnamon and nutmeg paired with the sweet-tart Granny Smith apples adds a comforting, familiar flavor that’s perfect for cozy fall days. Ideal for gatherings or simply a special treat at home, these bars are as visually appealing as they are satisfying. Serve chilled for a firm texture or slightly warm for a softer, melt-in-your-mouth experience. With layers of texture and flavor, these bars are the ultimate fall dessert that’s sure to impress.

[al-mercy]

Whether you're new to cooking liver or looking to refine your technique, this video will provide you with all the tips and tricks you need. Don't forget to like, comment, and subscribe for more culinary tips and recipes!

[2blissofbaking]

#Cupcakes #foodandinstagram #cakes #bakingupdates #bakingrecipes #bakerinfluencer #baker #bakersofindia #bakersofmumbai #foodphotographer #foodphotography #instagood #sweetbakery #sweetindulgence #bakers #bakinglove #instadaily #liketime #cupcake #cupcakesofinstagram #cupcakesdecorados #cupcakedecorating #cupcakeart #cupcakestyles #cakesofinstagram https://www.instagram.com/p/CQd-GbWlp-Q/?utm_medium=tumblr

[supergoldenbakes]

Hope your Sunday is a sweet one and happy Easter for those celebrating today 🐣 I am actually relaxing for once which is highly unusual for me ☺️ you will find all these #bakingrecipes on #supergoldenbakes please remember to tag me if you make one of my recipes I love seeing your creations 💛 #bakersofinstagram #bakinglove #bakingfromscratch #bakingblog #easter #hautescuisines #easterbaking #lovetobake #bakingathome https://www.supergoldenbakes.com/category/sweet/ (at London, United Kingdom) https://www.instagram.com/p/CNPhb-Xh4Ub/?igshid=1owsnoezqnfjt

[closedloopcooking]

PACKAGE FREE GRANOLA

My go-to comfort food (appropriate for any meal, I swear.) I always comes back to homemade granola because it’s forgiving in nature, refined sugar free, and package free! And let’s be real, tastes a heck of a lot better than what you’ll find at the store. As a major snack advocate, I love having granola on hand to crunch on. I load mine up with flax, sunflower seeds, almonds, whatever nut butter I have handy and sweeten slightly with maple syrup.

Finding ways to lessen our impact can take a lot of forms. During quarantine you can’t be expected to find everything package free (goodbye bulk section at New Seasons, till we meet again.) But there are small steps you can take that add up to big changes. Maybe you buy oats in bulk and a larger jar of peanut butter and whip up your own granola with your favorite fixings instead of purchasing the boxed variety. That’s an awesome #lowwaste swap that you can feel proud of!

My #packagefree granola recipe:

3 cups rolled oats

1/4 cup flax seeds

1/4 cup sunflower seeds

1/2 cup roughly chopped almonds (sub nuts of your choosing)

1/2 tsp kosher salt

1 tbsp cinnamon

1/4 cup coconut oil

1/3 cup maple syrup

2 tbsp - 1/4 cup nut butter (your preference)

Preheat oven to 325. In a large bowl combine oats, flax seeds, sunflower seeds, chopped almonds, salt, and cinnamon. Mix together.

On medium heat, melt coconut oil, maple syrup and nut butter until smooth.

Add melted mixture to dry ingredients and stir until everything is evenly coated.

Pour out ingredients onto large, ungreased baking sheet. Smooth out evenly and tamper down with a spatula. Bake for 25 - 30 minutes, until golden brown.

Let cool 10 - 15 minutes (don’t forget this step!) Enjoy! Goes great with just about anything. Keeps well in an airtight container for about 2 weeks.

You can also check out the squash seed granola recipe up on closedloopcooking.com for a great use-it-up alternative! Granola, you are truly adaptable <3 What are y’alls fav granola mix-ins?? #closedloopcooking

[chefeunbee]

Marzipan Raspberry Lemon Bundt Cake

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Cake Ingredients:

2.5 cups flour

2 teaspoons baking powder

0.5 teaspoon salt

0.5 cup ground blanched almonds

1 cup butter (softened)

2 cups sugar

4 large eggs (room temperature)

2 teaspoons almond extract

1 teaspoon vanilla extract

2 lemons zested

1 cup whole milk

5 oz marzipan

6 oz raspberries

Raspberry Icing Ingredients:

0.25 cup seedless raspberry jam

0.75 cup powdered sugar; plus more for dusting

1 tablespoon water (adjust according to humidity)

0.25 cup toasted slivered almonds

Cake Directions:

• preheat oven to 350°f

• grease and flour a 10 cup bundt pan; set aside (I recommend a cooking spray that contains flour)

• in a large bowl mix together: flour, baking powder, salt, and ground almonds; set aside

• in a mixing bowl, cream butter and sugar until light and fluffy

• add in one egg at a time; scrape sides of the bowl in between each egg

• mix in almond and vanilla extracts and lemon zest

• mix in 0.5 cup of milk, scrape sides of bowl, then add in 0.5 of the flour mixture, then rest of the milk, and finally the remaining flour mixture

• roll out marzipan into a thin strip about 12" long and 1" wide

• pour 1/3 of the batter into the bundt pan

• tap pan on counter to remove any air bubbles

• evenly place 2 oz of raspberries in the pan; make sure the raspberries dont touch the sides of the pan to ensure a clean removal of the cake

• pour another 1/3 of the batter into the pan; tap pan on counter

• gently place marzipan in a circle in the middle of the pan

• pour remaining batter into the pan; tap pan on counter

• evenly place remain 4 oz raspberries in the pan

•use an offset spatula to gently press raspberries into the batter

•bake cake 60-70 minutes; until an instant read thermometer reads 210°f

• cool cake for 15 minutes, then invert and remove cake and let it cool on a wire rack with a rimmed baking sheet underneath (it will keep the icing from dripping onto the counter)

Raspberry Icing Directions:

• melt raspberry jam in a small saucepan or in a microwave

• in a medium mixing bowl mix together powder sugar and melted jam; mix until there are no more lumps

• add in water till there is a very thick, but still pourable icing

• while the cake is still warm pour icing over the cake, allow the icing to drip down the sides

• when the cake is completely cooled decorate with a dusting of powdered sugar and sprinkling of toasted slivered almond