How to Make a SPICED ORANGE CRANBERRY BUNDT CAKE from a Box Cake Mix | Mansa Box Cake hacks
This is one cozy Fall desert recipe. Add your favorite warm spices and make it yours.
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How to make Orange Cranberry Pecan Dessert Loaf In The Air fryer Or Oven
No act of love, however small, is ever wasted.
Absolutely delicious and can be made in the oven
if you don't have an air fryer.
The recipe is below:
Orange cranberry pecan dessert loaf:
Mix together in a medium size bowl and set aside:
1 cup all purpose flour
1/3 rounded cup of white sugar
1 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1 cup of cranberries
Wet ingredients Mix together in a smaller separate bowl:
1 egg
1/3 cup orange juice
1/4 cup vegetable oil
zest of 1 orange
Mix the wet into the dry ingredients and combine well. Spray a larger size mini loaf pan and pour in your batter.
Preheat the airfryer for 5 minutes @ 300 F. Place your mini loaf pan in the air fryer and bake about 40 minutes @ 300. Test the loaf with a tester to make certain it's done. Let cool for 5 to 10 minutes. Turn it out of the pan and EAT this delicious dessert with ice cream, whipped cream, coffee or milk. Enjoy!!
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New York Style Eggless Cheesecake | Home-made Cream Cheese | Rich & Creamy | Chef Sanjyot Keer
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Home-made cream cheese recipe:
Full written recipe for Eggless New York style cheesecake
Prep time: 15-20 minutes
Cooking time: 1 hour
Serves: 1 kg cheese cake
Ingredients:
• Parle G Biscuit 140 gm (you can use crackers biscuit too)
• Melted butter 80 gm
• Cream cheese 300 gm
• Powdered sugar ½ cup
• Fresh cream 3/4th cup
• Condensed milk 180 ml
• Vanilla extract 1 tsp
• Thick curd 1/4th cup
• Zest of 1 lemon
• Lemon juice of half lemon
• Corn starch 1 tbsp
• Any berry compote
Method:
• Start by first crushing the biscuit, you can use, food processor, a zip lock bag or else you can use a clean and fresh cloth to crush the biscuit, add melted butter and mix well. Add melted butter with biscuit if using food processor or a zip lock bag.
• Take a 8 inch spring form mould, and just set the base tray upside down, lock the spring form mould, doing this step will help to demould the cheesecake effortlessly.
• Transfer the butter and biscuit mixture in the spring form mould & press it with a pav bhaji masher or any flat bottom utensil, you can use a glass as well, to even the surface, press nicely to make the base of the cheese cake. Bake the base in a preheated oven at 165 ℃ for 10-12 minutes. After baking remove and allow to cool down, by the time you can make the cheese cake mixture.
• For making the cheese cake mixture, add the cream cheese and powdered sugar in a mixing bowl, make sure to sift the powdered sugar to avoid any grains, use a electric beater or hand whisk to beat the mixture, cream the cream cheese until the mixture is creamy in texture.
• Further add fresh cream, condensed milk, vanilla extract, thick curd, lemon zest, lemon juice & corn starch, sift the cornstarch before adding, use a spatula to fold and mix well, make sure not to over mix the mixture.
• Pour the mixture over the baked base and tap to remove any air pockets.
• For baking cheesecake, we need to use water bath baking method also known as bain-marie, for that, use a foil paper and butter paper and wrap around the cake mould nicely. Further fill water in the baking tray and place the foil wrapped cheesecake in it.
• Now, bake the cheesecake in a preheated oven at 165 ℃ for 45-50 minutes.
• After baking the texture of the cheese cake will be a little wobbly, run a clean knife around the sides of the cake and cool down. Remove the butter paper & foil wrap.
• Once cooled down, refrigerate in the fridge for 5-6 hours.
• After chilling in the fridge, carefully open the lock of the spring form mould to demould, take a thin & wide spatula and remove the cake carefully.
• Your eggless New York cheese cake is ready, slice & serve as it is or just add berry compote of your choice to elevate its elegance.
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Cranberry Cheesecake Streusel Bars Recipe
recipe (in the video I only used half the recipe but this is the full recipe here)
1 cup old-fashioned rolled oats
1 cup gluten-free flour blend or all-purpose flour
1/2 cup light brown sugar packed
1/4 tsp salt
4 oz cold unsalted butter
2/3 cup finely chopped/crushed unsalted walnuts
8 oz cream cheese, softened
1/4-1/2 cup granulated sugar
1 large egg
1/2 teaspoon pure vanilla extract
1/2 teaspoon orange zest
1-1.5 cups leftover cranberry sauce
Instructions
Pre-heat oven to 350 degrees F. Butter a square 8×8-inch square baking pan. For easy removal, make a parchment paper sling by cutting a sheet to drape over edges of the pan.
Set out your cream cheese to soften.
In a medium bowl, combine flour [gluten-free or regular], oats, brown sugar, and salt.
Next grab a cold stick of butter from the fridge and cut it into the streusel by either chopping into small pieces, grating with a box grater, or using a good old fashioned pastry cutter! This will create the streusel for the base and the topping of the bars.
The trick to a good streusel is getting your hands dirty and using your fingers to rub the butter into the flour/oat mixture. I keep squeezing and finger-mashing the mixture until it's nice and crumbly and no leftover bits of dry flour remain. It will resemble crumbly slightly wet sand.
Next stir in your chopped walnuts and grab a measuring cup.
Measure out 2 cups of streusel and press it firmly into your greased/lined baking pan to make a crust.
In a separate bowl, beat together cream cheese and 1/4 cup granulated sugar until smooth. You can use a stand mixer or a hand-held electric mixer for this.
Once incorporated, add egg, vanilla, and orange zest and mix to combine.
Pour over crust and top with cranberry sauce. Some sauces are pourable but if yours is not, add little spoonfuls all over the top of the cheesecake mixture and lightly spread with a baking spatula. Take the remaining streusel and crumble over the top.
Bake at 350°F for 35 minutes.
Allow to fully cool. Then transfer to the fridge to set before cutting into 9-12 squares. I like to leave mine in the fridge for a few hours so they're extra chilled!
For vanilla glaze (optional but delish!) whisk ingredients well and drizzle over bars before serving. Enjoy!
Keto Cranberry Cheesecake Bars (A yummy Keto Thanksgiving Dessert!)
Keto Cranberry Cheesecake Bars (A yummy Keto Thanksgiving Dessert!)
PRINTABLE RECIPE with nutrition and macro data:
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Ingredients:
!For the Crust:
4 tablespoons butter, melted
3/4 cup almond flour
½ cup ground pecans
2 tablespoons Lakanto Classic Monk Fruit
!For the Cheesecake Layer:
8 ounces cream cheese
1 egg yolk
1/3 cup Lakanto Powdered Monk Fruit
2 tsp vanilla extract
1 tsp orange zest
!For the Cranberry Layer:
1 cup Sugar Free Cranberry Sauce:
!For the Crumble Layer:
2 tablespoons butter, melted
1/4 cup ground pecans
½ cup almond flour
1 tablespoon Lakanto Classic Monk Fruit
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Cranberry Salsa. Easiest & Addicting Crowd Pleasing Appetizer!
Cranberry Salsa is easy and delicious, plus It will become your perfect go-to appetizer for the holiday season.
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