Carrot Walnut Loaf with Cream Cheese Frosting

I've been knee somewhere down in spring cleaning this previous week. Wiping out and arranging my storeroom alone took just about an entire evening. It was really humiliating to discover THREE opened containers of red wine vinegar.

 

I've gotten out a ton so it's simpler to perceive what we have. We even introduced those little battery worked contact lights since our wash room is so profound and dim. Ideally this implies less waste and over-buying!

 

However, spring cleaning is actually how this formula became… You folks know my accomplice California Walnuts? Well they're facilitating a Fridge-A-Dare challenge this month and I participate for the good times!

 

I was tested to concoct a tasty pecan formula utilizing fixings I previously had in my ice chest. It was the ideal method to clear some room and utilize food before it turns sour!

 

Ingredients

For the loaf:

• 1/4 teaspoon ground ginger
• 2 1/2 cups (350 grams) all-purpose flour
• 1/2 teaspoon salt
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 2 teaspoons vanilla extract
• 1/2 cup (85 grams) California walnuts, roughly chopped
• 3/4 cup vegetable oil
• 1 cup (200 grams) light brown sugar, lightly packed
• 1/2 cup (100 grams) granulated sugar
• 2 teaspoons baking soda
• 3 large eggs, at room temperature
• 3 cups (300 grams) shredded carrots (about 6 to 7 medium carrots)

For the frosting:

• 2 cups (250 grams) powdered sugar, sifted
• 1 stick (113 grams) unsalted butter, at room temperature
• 2 teaspoons vanilla extract or paste
• 8 ounces (227 grams) cream cheese, at room temperature
• Chopped California walnuts, for garnish

 

Directions

Make the loaf:

1. Preheat the oven to 350°F. Spray an 8 1/2 by 4 1/2-inch loaf pan with nonstick cooking spray.
2. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
3. In a large bowl, whisk together the oil, brown sugar, granulated sugar, and eggs. Stir in the vanilla and carrots. Add the dry ingredients and mix until just combined. Stir in the walnuts.
4. Pour the batter into the prepared loaf pan. Bake until a cake tester inserted comes out clean, about 65 to 75 minutes. Let cool for 20 minutes then turn out onto a wire rack to cool completely. At this point the loaf can be wrapped well and stored at room temperature for up to 2 days.

Make the cream cheese frosting:

1. In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese, butter, and vanilla on medium-high speed until very light, creamy, and smooth. On low speed gradually add in the sugar and beat until fluffy.
2. Spread evenly over the loaf. Sprinkle with walnuts. Slice and serve, or cover and leave at room temperature for up to 8 hours, or in the fridge for up to 3 days. Bring to room temperature before serving.
3. turns sour!

 

 

 

 

 

 

 

 

 

source:https://handletheheat.com

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Swedish Almond Cake

Swedish almond cake is a simple sweet (or informal breakfast alternative!) that meets up rapidly with only one bowl. With simply a modest bunch of fixings and a little blending your cake is prepared for the stove! It's exactly what you need when you're searching for cake in a rush!

 

This post contains offshoot joins. In the event that you make a buy utilizing one of those connections I may get a little commission, at no extra expense to you. I just connect to items I love and use myself.

 

This is the ideal thing when you need dessert in a rush! (Which is practically a need the entire life.)

 

 

Ingredients

Cake

• 3/4 cup unsalted butter melted and cooled
• 1 1/2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 2 large eggs
• finely grated zest of 1/2 a lemon optional*
• 1/2 teaspoon salt
• 1 teaspoon almond extract

Topping

• 1/4 cup sliced almonds
• 2 teaspoons granulated or turbinado sugar
• 2 tablespoons powdered sugar for dusting

 

Instructions

Cake

1. Preheat the oven to 350 degrees. Spray a 9-inch round cake pan with cooking spray, line the bottom of the pan with parchment, then spray the parchment. Set the pan aside.
2. Use a rubber spatula to stir the sugar and butter together in a large bowl. Mix in the eggs, almond extract, and lemon zest (if using) to combine.
3. Sift the flour and salt into the bowl, then mix until just incorporated. Spread into the prepared cake pan and smooth the top.

Topping

1. Sprinkle the sugar over the cake, then top with the almonds.
2. Bake 34 to 44 minutes, until the top is light golden brown and a cake tester inserted into the center of the cake comes out clean.
3. Cool the cake on a wire rack, dust with powdered sugar, then serve.
4. Uneaten cake can be stored at room temperature, covered, for up to 2 days or in the freezer, tightly wrapped, for up to 2 months.

 

 

 

 

source:https://itsybitsykitchen.com

 

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Easy Avocado Cake

What's the principal thing you consider, when you see an avocado? Guacamole. Right. However, cake? Neither would I ;)

 

Avocados resemble pineapples for me (sounds unusual, I know). I see them in the general store and think "hm… I truly like them. Haven't had one out of some time. Allow me to get one!" – and afterward I see them at home and figure "I will accomplish something with it tomorrow". Furthermore, several days they are spoiled, in light of the fact that I never contacted them again. It's awful.

 

At last I discovered something for avocados I will accomplish all the more frequently. Never figured I might want a cake made with avocados to such an extent. It's sodden, delectable and plain scrumptious.

 

Presently I just need to track down a decent and simple formula for pineapples and I can get them again ;)

 

 

 

 

INGREDIENTS

For the dough:

• 1/2 cup (50g) ground almonds
• 1 cup (220g) butter, at room temperature
• 1 cup (200g) sugar
• 1/2 tbsp.(50ml) milk
• 3/4 cups (350g) all-purpose flour
• 1 tsp. lime juice
• 4 eggs
• 1 tsp. vanilla extract
• 3/4 tsp. baking powder
• 1/2 ripe avocados
• a pinch of salt

For the glaze:

• 3 tbsp. lime juice
• 1 cup (125g) confectioner’s sugar
• 2 tbsp. chopped pistachios (unsalted)

 

 

 

INSTRUCTIONS

1. Preheat the oven to 350˚F (180°C). Cut the avocado(s) in half and remove the flesh of the fruit. Add to a bowl and purée with the lime juice until creamy (use an immersion blender or a fork for example). Add butter, sugar, vanilla extract and salt and mix well. Add the eggs one by one and mix well. Mix the flour with the baking powder and the ground almonds. Add to the bowl in 2-3 portions in turns with the milk.
2. Grease a 12 inch loaf tin and dust with flour. Pour in the batter and even out the surface. Bake for 60 minutes until a toothpick inserted in center comes out clean. Let cool in the tin for several minutes.
3. While the cake is cooling down, prepare the glaze. In a small bowl mix the confectioner’s sugar with the lime juice. Remove the cake from the tin, place on a plate and spread the glaze with a brush on top and sprinkle with pistachios.

 

 

 

 

 

 

source:https://baketotheroots.de

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Strawberry Stuffed French Toast

Strawberry Stuffed French toast is the thing that early lunch dreams are made of – flavorfully sweet and ideal for a comfortable Sunday. Simple to make, this truly takes french toast up a score with the cream cheddar and strawberries stuffed inside two cuts for bread and afterward cooked until brilliant earthy colored!

 

The bread should be seared for around three minutes on each side, until it is the doneness you like. It takes around 20 minutes to make a serving of six in case you're making one a period. Having a huge frying pan makes a difference!

 

Ensure that the skillet is hot before you fry the toast, this will help the egg blend to brown and cook. French toast can be saturated if a lot of egg is utilized, so make certain to follow this formula precisely.

 

 

Ingredients

• 3 tablespoons butter
• 8 ounces whipped cream cheese
• ¼ cup diced strawberries plus more for serving.
• 2 tablespoons honey
• 1 cup milk
• ¼ teaspoon salt
• 4 eggs
• 12 slices brioche bread one loaf
• ½ teaspoon vanilla extract
• ½ teaspoon cinnamon

 

Instructions

1. In a medium bowl, combine the whipped cream cheese with the honey and strawberries, set aside.
2. In a large shallow bowl, add the milk, eggs, vanilla extract, cinnamon and salt and whisk to combine.
3. Spread the cream cheese mixture on 6 slices of brioche, then seal with the other 6 slices.
4. Heat a medium non-stick skillet over medium heat. Add ½ tablespoon butter to the skillet.
5. Dip the stuffed brioche in the egg and milk mixture, dredging them well on both sides so they are coated in the batter. Immediately transfer from the bowl to the skillet. Cook for 3-4 minutes until edges become golden brown, then flip and cook on the other side for an additional 3-4 minutes. Repeat for the remaining 5.
6. Remove from heat and serve with extra strawberries and maple syrup and powdered sugar, if desired.

 

 

 

source:https://feelgoodfoodie.net/

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Easy Gluten Free Waffles

Gluten-Free Waffle Mix that is easy to make, a proven without gluten waffle formula, and can be made immediately or put away for sometime later. These sans gluten waffles are awesome.

 

This sans gluten waffle blend formula works with milk or sans dairy milk. We like to utilize vanilla almond milk when we make sans gluten waffles. It gives it an additional dash of pleasantness and vanilla.

 

In the event that your without gluten waffles are staying, this could be one of three things. In the first place, if your waffle iron is non-stick, you ought NOT splash it with cooking shower.

 

 

 

 

Ingredients

• 1 teaspoon gluten-free baking powder  
• ¼ teaspoon salt
• 2 cups all-purpose gluten-free flour blend         
• 1 ¾ cup milk (or dairy-free milk)
• 2 eggs, room temperature
• ½ cup oil of choice
• ½ teaspoon gluten-free vanilla extract
• 1 tablespoon granulated sugar

 

 

 

Instructions

1. Preheat a non-stick waffle iron.
2. Add all the dry ingredients into a large mixing bowl, and whisk until combined.
3. Add in vanilla, eggs, milk, and oil. Mix just until the batter is smooth.
4. Make sure your waffle iron is hot before you add the batter. If your waffle iron is not non-stick, spray your preheated waffle iron with non-stick cooking spray.
5. Pour mix onto hot waffle iron, approximately ¼ cup of batter for small square waffles. Cook until golden brown.
6. Remove waffle from waffle iron and repeat until all waffles are cooked.
7. Top with your favorite toppings. This waffle recipe can be doubled, or tripled.

 

 

 

 

source:https://www.glutenfreepalate.com

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Aweseme Mango Tiramisu

Will you at any point become weary of eating similar organic products, again and again??

I do!

I used to cherish pink women apples, yet now I would strolled pass the slow down without picking one! Same goes with durian (yes the ruler of all fruits!!!), I grew up eating and adoring durians however now I can manage without.

 

However, mangoes, I can never get enough of mangoes!!! love them. Mangoes were selling modest at the food merchant. They were selling for 99 pennies for every piece. I had mango shopping binge and inside seven days I pulled 40 mangoes, reserved wherever in my cooler!

 

 

Ingredients:

 

• 1 cup mango nectar (or orange juice)
• 3 medium size mangoes - thinly sliced
• 300ml thickened cream
• 250g mascarpone cheese
• 1 teaspoon vanilla essence
• 3-4 tablespoon caster sugar *
• 250g Savoiardi biscuits**

 

Instructions:

1. Line base of 20 or 22 cm springform cake pan
2. Whisk cream.
3. Add sugar and vanilla essence, whisk to combine
4. Add mascarpone cheese and whisk to combine.
5. Dip saviordi biscuits in mango nectar and arrange in the base of the cake pan
6. Spread half of the cream-cheese mixture on to the biscuits.
7. Top with mango slices.
8. Repeat for the second layer of biscuits dip in mango nectar, spread the cream cheese mixture and top with mango slices.
9. Refrigerate overnight
10. Carefully remove the sides and serve  chilled mangomisu.

 

 

 

 

source:https://www.mykeuken.com/

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Simple Cherry Bread

A basic fast bread with maraschino cherries in each chomp. Remember the almond cherry coating on top this basic cherry bread!

 

This fast bread is your conventional speedy bread formula. Sugar, milk, oil, egg, flour, salt and preparing powder. I needed there to be bunches of cherries in each nibble, so I utilized two containers of maraschino cherries. Channel the juice, yet save around 1/3 cup of the juice for the coating. Hack the cherries either in a little food processor or with a blade.

 

The coating on top of the bread is a blend of powdered sugar, dissolved spread, the cherry juice you saved from the maraschino cherries and some almond remove. The bread is acceptable without the coating, however the almond cherry coating makes it over-the-top astonishing!

 

 

 

Ingredients

• 1/2 cup milk
• 1/2 cup oil
• 2 teaspoons baking powder
• 1 large egg
• 3/4 cup granulated sugar
• 2 jars maraschino cherries* (10 ounces each)
• 1 teaspoon vanilla extract (or almond extract)
• 2 cups all-purpose flour
• 1/4 teaspoon salt

Glaze:

• 1/3 cup maraschino cherry juice
• 1/2 teaspoon almond extract
• 2 cups powdered sugar
• 2 tablespoons melted butter

 

Instructions

1. Preheat the oven to 350 degrees.
2. In a medium bowl, stir together the sugar, milk, oil, egg and vanilla. In a separate bowl, combine the flour, baking powder and salt. Add the dry ingredients to the wet ingredients and stir until just combined.
3. Drain the maraschino cherries, reserving the juice for the glaze. Coarsely chop the cherries in a food processor or with a knife. Gently fold the cherries into the batter.
4. Pour the bread batter into a greased 9"x5" bread pan. Bake at 350 degrees for 50-55 minutes. A toothpick inserted in the center of the bread should come out clean. Allow the bread to cool for 10 minutes, then remove the bread to a wire rack to cool completely.
5. To make the glaze, combine the powdered sugar, melted butter, cherry juice and almond extract in a small bowl. Mix until it is smooth.
6. Once the bread is cool, spread the glaze on top of the bread. Slice and serve. Freezes well!

 

 

 

source:https://www.tastesoflizzyt.com

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Fresh Strawberry Cake

Delicate and fleecy natively constructed strawberry cake made with new strawberries and finished off with a velvety strawberry buttercream

 

The fixings in this fantastic strawberry layer cake aren't anything you haven't seen effectively in cake. Not all that much, not much, and no fake flavors. You'll be getting 100% of the strawberry flavor in this cake from real, delicious strawberries. 2 cups of them! That is around 16 enormous strawberries. Such a lot of flavor!

 

The actual cake loans to a delicate and feathery surface. You may figure this cake ought to be thick and weighty, however it is by no means. It's essentially similar to eating a strawberry cloud. Would you be able to burrow it?

 

 

 

Ingredients

STRAWBERRY CAKE

• 4 teaspoons baking powder
• 3 and 1/4 cups (390g) all-purpose flour
• 1 cup (224g) unsalted butter softened to room temperature
• 1 cup (240g) milk any
• 2 cups finely chopped strawberries approximately 16 large strawberries
• 1 teaspoon salt
• 2 cups (400g) granulated sugar
• 1 and 1/2 teaspoons vanilla extract
• 3 large eggs
• 1 large egg white

 

STRAWBERRY BUTTERCREAM

• 2 teaspoons vanilla extract
• 1 cup (224g) unsalted butter softened to room temperature
• salt to taste
• 4 to 5 cups (480-600g) powdered sugar
• 1 cup (10-12g) freeze-dried strawberries
• 1/4 to 1/3 cup (60-80g) milk or cream

 

 

 

Instructions

STRAWBERRY CAKE

1. Place oven rack on the middle setting and preheat the oven to 350ºF (177ºC). Grease and flour (or use homemade cake release) two 8" or 9" round cake pans.
2. In a medium size bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large bowl with a handheld mixer, or the bowl of a stand mixer fitted with the paddle attachment, cream the butter, sugar, and vanilla until pale (approximately 3 minutes). Add the eggs and egg white one at a time, allowing each to incorporate before adding the next one and scraping the. Scrape down the sides of the bowl when necessary.
4. Reduce the mixer speed to low and add the flour mixture in 2 parts, alternating with the milk. Gently fold in strawberries by hand.
5. Divide batter evenly between the two prepared cake pans. Bake cakes for about 40-44 minutes or until a toothpick inserted in the center comes out clean and the tops are lightly browned. Remove from oven and allow cakes to cool completely on a wire rack before assembling.

STRAWBERRY BUTTERCREAM

1. Using a blender or food processor, process the freeze-dried strawberries into a fine powder. Set aside.
2. In a large bowl with a handheld mixer, or a stand mixer fitted with the paddle attachment, beat the butter on medium speed until creamy, about 2 minutes.
3. With the mixer on low, add in the powdered sugar, vanilla, and milk or cream. Add the strawberry powder, increase mixer speed to medium, and beat until completely smooth, about 3 minutes. If frosting is too stiff, add more milk. If it is too thin, add more powdered sugar. Add salt to taste.

 

ASSEMBLE THE CAKE

1. Trim cooled cake layers to create a flat surface. You can do this with a large serrated knife or a cake leveler. Place one layer on a plate or cake stand and cover the top with strawberry buttercream frosting. Spread evenly with an offset spatula.
2. Place second layer on top, cut surface down. For a sturdier cake, refrigerate at this point for about 10 minutes. When cake is slightly chilled, remove from refrigerator and spread more frosting on the top and around the sides. Serve. Leftovers stay fresh, covered tightly, at room temperature up to 5 days and in the refrigerator up to 1 week.
3. Make ahead: prepare cakes and frosting up to 1 day in advance. Cover cakes tightly and keep at room temperature or in the refrigerator until ready to assemble. Refrigerate prepared frosting in an airtight container until ready to use. Unfrosted cake layers may be frozen, wrapped tightly, up to 2 months. Thaw overnight in the refrigerator before assembling. Frosted cake can be frozen, wrapped tightly, up to 2 months. Thaw overnight in the refrigerator and bring to room temperature before serving.

 

 

 

 

 

source:https://freshaprilflours.com

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Delicious Bread Pudding

Bread pudding is a straightforward, simple pastry made with feathery white bread and basic, regular fixings. It's a good old formula that your entire family will cherish.

 

Bread pudding is a good old treat produced using shapes of day-old bread. The bread gets absorbed a straightforward custard combination produced using eggs, milk, sugar, and a little cinnamon and nutmeg. It's at that point heated in a major broiling dish until the top is brilliant and the center is still somewhat gooey.

 

It tastes warm, comfortable, and totally compelling. Also, it's very verification that you needn't bother with extravagant fixings or gear to make an overly delicious sweet. This bread pudding is so flavorful as a straightforward pastry formula, or an additional debauched breakfast. It demonstrates that you just need a couple of regular fixings to make a tasty treat, and everybody consistently needs a subsequent making a difference!

 

 

Ingredients

• 6 large eggs
• 4 cups whole milk
• 1/2 teaspoon nutmeg
• 1 cup white sugar
• butter for greasing the pan
• 1 large loaf white bread I typically use an 18 oz loaf
• 2 teaspoons vanilla extract
• 2 teaspoons ground cinnamon

 

Instructions

1. Grease a 3-quart (9x13 inch) casserole pan.
2. Cut the bread into cubes and place in the greased pan.
3. In a very large bowl, whisk the eggs.
4. Then whisk in the sugar, milk, vanilla extract, cinnamon, & nutmeg.
5. Pour the egg mixture over top of the bread, tossing the bread as necessary so that it's all covered in the egg mixture.
6. Allow the pudding to sit for 20 minutes so that the bread soaks up the egg mixture. As you wait, preheat the oven to 350F degrees.
7. Cover the dish with aluminum foil and bake for 20 minutes, then remove the aluminum foil and continue baking for 20-25 minutes or until the top is golden brown.
8. Let it cool for at least 10 minutes before slicing into pieces and serving.

 

 

 

source:https://lilluna.com

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Orange Cranberry Bread with Glaze

Cranberry Orange Bread is unbelievably damp, thick, and brimming with orange and cranberry in each nibble. It's even finished off with a sweet orange coating that puts it over the top. We believe it's the best cranberry orange bread around!

 

Presently it's the ideal opportunity for the great stuff! The guidelines for the cranberry bread. 🙂 I love the wonderful way rapidly this formula meets up concerning prep work. The longest part is the heating time.

 

The sugar should turn a light orange tone and have a somewhat soggy consistency from the oils in the zing. Put that bowl aside too.

 

 

Ingredients

Bread

• 1 Teaspoon Baking Powder
• 1/2 Teaspoon Salt
• 1 1/2 Cups Fresh Cranberries
• 1 Tablespoon Orange Zest
• 1/2 Cup Buttermilk
• 1/2 Cup Canola or Vegetable Oil
• 1 Cup Granulated Sugar
• 2 Cups All-Purpose Flour
• 1/2 Cup Orange Juice
• 2 Large Eggs
• 1 Teaspoon Vanilla

Glaze

• 2-3 Tablespoons Orange Juice
• 1 Cup Powdered Sugar

 

Instructions

Bread

1. Preheat the oven to 350 degrees, and grease a 9 x 5 - inch loaf pan.
2. In a medium bowl, whisk together the flour, baking powder, and salt until well combined. Set aside.
3. In a separate small bowl, use a spoon to mix the sugar and orange zest until the sugar becomes light orange in color. Set aside.
4. Add to the bowl of a stand mixer (or a large bowl and hand mixer), the buttermilk, oil, orange juice, eggs, and vanilla. Mix on low speed until the ingredients are combined.
5. Add the flour mixture and the orange zest/sugar mixture. Continue to mix on low speed until all the ingredients are smooth like muffin batter.
6. Next, add the cranberries and use a wooden spoon or spatula to stir until well incorporated.
7. Transfer the batter to the greased loaf pan. Place in the oven and baked for 70-75 minutes. If the bread begins to become too brown, place a piece of aluminum foil loosely over the top to prevent burning.
8. The bread is done when a toothpick inserted in the center comes out with a very light crumb. Remove the bread from the oven and allow to cool for 5-7 minutes before transferring from the pan to a cooling rack.

Glaze

1. While the bread cools, make the glaze.
2. In a medium bowl, combine the powdered sugar and orange juice.
3. Whisk or use a hand mixer on low until the glaze is smooth and creamy. Adjust the amount of orange juice to reach desired consistency.
4. After the bread cools completely, drizzle the glaze over the top, slice, and serve.
5. Store any leftovers in the refrigerator for up to 3 days.

 

 

 

source:https://www.berlyskitchen.com

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Banana Bread Roll

You can depend on your entire group going bananas over this Banana Bread Roll! This simple jam move style banana bread includes a cream cheddar and vanilla filling that truly combines impeccably with the banana bread. You might need to make two of these!

 

This recipe only takes 30 minutes .simple right ???

 

 

Ingredients

• 1 1/2 cups mashed bananas
• 3 eggs
• 3/4 cup granulated sugar
• 3/4 cup all-purpose flour
• 1/4 cup chopped walnuts
• chocolate sauce for drizzling
• 1 teaspoon baking powder
• 1 1/2 teaspoons vanilla extract, divided
• 1/2 teaspoon salt
• 1 cup confectioner's sugar, plus extra for sprinkling
• 1 (8-ounce) package cream cheese, softened
• 1/4 cup (1/2 stick) butter, softened

 

Instructions

1. Preheat oven to 375 degrees F. Coat a 10- x 15-inch rimmed baking sheet with cooking spray.
2. In a medium bowl, combine flour, baking powder, and salt; mix well and set aside.
3. In a large bowl, with an electric mixer on high speed, beat eggs 4 to 5 minutes, or until fluffy. Beat in granulated sugar, bananas, and 1 teaspoon vanilla. Fold flour mixture into banana mixture until well blended, then pour batter onto baking sheet.
4. Bake 12 to 15 minutes, or until a wooden toothpick inserted in center comes out clean. Remove from oven and invert onto a clean kitchen towel that has been sprinkled with confectioner's sugar. While cake is still hot, roll it up jelly roll-style from the narrow end; cool on a wire rack. When cool, unroll cake and remove towel.
5. In a small bowl, with an electric mixer on medium speed, beat 1 cup confectioner's sugar, cream cheese, butter, and remaining vanilla until creamy. Spread over top of cake, then roll it up again. Chill at least 2 hours. When ready to serve, drizzle with chocolate sauce and sprinkle with nuts, then cut into 1/2-inch slices.

 

 

 

source:https://www.mrfood.com

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Fluffy condensed milk bread

This soft consolidated milk bread or dense milk supper moves formula , on the off chance that you liked, is so natural to make than you might suspect. I guarantee when you completed the process of preparing them, you'll continue to crunch on until the absolute last piece.

 

To have the most feathery surface for this milk bread formula, the massaging and molding measures are the main advances. The equivalent goes for some other bread/supper moves formula or other sort of yeast mixture

 

This feathery dense milk bread/supper moves formula should be heated at 350F for 35 to 40 minutes. Make sure to turn the preparing skillet partially through the cycle.

 

Ingredients

Bread dough

• 1 tbsp instant yeast
• 1 c whole milk room temperature
• ½ tsp salt
• 2 oz unsalted butter softened, at room temperature, cut into pieces
• ½ c condensed milk
• 3.5 c cake flour see notes for AP flour substitution
• 1 medium egg

Egg wash

• 1 tbsp whole milk
• 1 medium egg

Condensed milk glaze

• 1 tbsp unsalted butter softened, at room temperature
• 3 tbsp condensed milk

 

Instructions:

Mixing & kneading by mixer

1. Combine all dry ingredients (flour, yeast, salt) in a mixing bowl of a stand mixer fitted with dough hook.
2. On slow speed, add wet ingredients (milk, condensed milk, egg) in dry ingredients and mix until cohesive dough starts to form. Approximately 30 seconds to 1 minute. Use rubber spatula to scrape any flour still sticks on the sides of the bowl if necessary.
3. Increase the speed to medium, then add softened butter one piece at a time. Make sure each piece is fully incorporated before adding the next. Then continue to mix the dough until it is smooth, elastic and pulls completely from the sides of the bowl.

Extra kneading by hands

1. Transfer the dough to a lightly floured surface (about 1tbsp is enough). Start kneading the dough by hand to form a rough ball by gentle picking the edge of the dough that’s farthest away from you toward the middle. Then gently pressing the dough down and away from you with the heel of your hand.
2. Turn the dough 90 degree and repeat the picking and pressing process to fold the dough. Repeat these steps a few times until the dough forms a completely smooth, round ball. Approximately 1 to 2 minutes. You can lightly sprinkle the dough with flour as needed along the way if the dough becomes a little bit sticky.

First proof

1. Put the smooth, round ball of dough (seam side down) in a lightly greased large mixing bowl. Cover tightly and let the dough rise double in size, approximately 1.5 to 2 hours. This proofing time is a standard used for most of bread/dinner rolls recipe.

Shaping

1. Punch the dough to deflate then transfer it to a lightly floured surface.
2. Firmly pressing the dough into a square or rectangle with your hands and with the help of rolling pin. Just make sure the length of the dough is fit within the length of your chosen baking pan.
3. Start to picking the edge that is closed to you and carefully rolling the dough away from you to a cylinder. Remember to tuck the sides as you go. Then pinch the seam close tightly at the end.
4. Use serrated knife or your sharpest knife cut cylinder into pieces with equal thickness.

Second proof

1. Arrange the dough neatly, seam side dough in a lightly greased baking pan. Cover loosely with plastic wrap and let the dough rise almost double in size again, approximately 1 to 1.5 hours.

Baking

1. Pre heat oven to 350F.
2. Lightly brush the top of the already proofed dough with egg wash mixture.
3. Bake for 35 to 40 minutes. Remember to turn the baking pan halfway through the process.
4. When the bread is done, lightly brush it with condensed milk glaze when the bread is just freshly out of the oven.
5. Finally, let the bread cool down to room temperature completely before serving.

 

 

 

source:https://cookmorphosis.com

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