Lemon Poppy Seed Muffins Recipe - Laura Vitale - Laura in the Kitchen Episode 584
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Lemon Poppy Seed Cookies | Ep. 1322
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Lemon Poppy Seed Cake with Lemon Buttercream Frosting
If you love fresh lemon flavor, this Lemon Poppy Seed Cake is for you! It is soft moist and simple to make. That lemon buttercream had me licking the spatula, the bowl, the piping bag...
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????Stainless Steel Citrus Juicer -
????Stainless Steel Food Scale -
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????Lemon Poppy Seed Cake Ingredients:
????For the Lemon Poppy Seed Cake:
12 Tbsp unsalted butter (3/4 cup), softened
1 cup granulated sugar
3 large eggs room temperature
2 cups all-purpose flour
2 1/2 tsp baking powder
2 Tbsp poppy seeds sifted to remove any debris
1 Tbsp lemon zest (from 2 large lemons)
2 Tbsp lemon juice
1 tsp vanilla extract
1/2 cup buttermilk room temperature
????For the Lemon Buttercream Frosting - Easy Decorating:
1 cup unsalted butter 2 sticks, softened
4 oz cream cheese softened
4 cups powdered sugar
3 Tbsp lemon juice
1 tsp vanilla extract
????More Lip-Smacking Good Lemon Desserts ????
????Fruit Salad -
????Blackberry Lemon Cake Roll -
????Blueberry Lemon Cake Recipe -
????Baklava Recipe -
???? Canning Lemons -
ALSO MUST TRY POPPY SEED YUMMY CAKE -
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Lemon Poppy Seed Scones with Strawberry Glaze - Food Wishes
Learn how to make Lemon Poppy Seed Scones with Strawberry Glaze! Just plain scones are a wonderful thing, but when they’re flavored with lemon and poppy seeds, and a fresh strawberry glaze, we take things way past wonderful. Visit for the ingredients, more information, and many, many more video recipes. I really hope you enjoy this easy recipe for Lemon Poppy Seed Scones with Strawberry Glaze!
Lemon-Poppy Seed Cloud Pancakes - Everyday Food with Sarah Carey
Watch Sarah Carey create the fluffiest of pancakes in a recipe that’s the ideal answer to Sunday breakfast or brunch. How does she get them so fluffy? The secret is folding whipped egg whites into the batter.
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Vegan Lemon and Poppy Seed Tart Recipe | Vegan Baking with Silken Tofu | Tofu Mastery Lesson # 20
???? Whenever I think of baking with tofu as a vegan egg replacer, I think of this delicious lemon tart. You’ll love how perfectly creamy it is, and the graham cracker crust is also out of this world. IMPORTANT: Don’t forget you’ll need to use a store bought vegan condensed milk, or make our 3 ingredient recipe one day in advance here:
▶️ GO TO LESSON #1 of the course:
▶️ GO TO OUR VIDEO FOR THE 3 INGREDIENT CONDENSED MILK HERE (make the day before making the tart so it has a chance to thicken):
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⭐ INGREDIENTS AND DIRECTIONS ⭐
Please remember that you'll need to use either a store-bought kind of vegan condensed milk, or make our recipe for it one day in advance (it requires being in the fridge overnight to properly set up).
- Here’s the link to that video: , and you have the printable recipe below as well.
To press or not to press:
- No pressing needed when blending soft or silken tofu in baked goods like this tart.
Yield: One 11 inch tart (about 8-10 servings)
Gluten Free (only if using gluten free graham crackers)
Prep time: 15 minutes
Cook time: 20-27 minutes (unattended)
Chilling time: 3-4 hours
Quick Glance List of Ingredients:
1 & 1/3 cup vegan sweetened condensed milk (store-bought or make our homemade sweetened condensed milk - see the other pdf for recipe- make sure to make it a day in advance)
350 gr (12 oz) vegan graham crackers
1/2 cup + 2 tablespoons non-dairy butter, melted (plus a bit extra for the pan)
1 cup firm silken tofu, you can also use soft silken tofu but it might require a bit more time in the oven
2 tablespoons maple syrup or agave syrup
1/2 teaspoon vanilla extract
4 tablespoons cornstarch
1/2 cup lemon juice
1 tablespoon poppy seeds
Directions:
1. Pre-heat your oven to 350ºF (180ºC) and grease an 11 inch pie plate with a removable bottom, with a bit of non-dairy butter.
2. In a food processor or blender, grind the graham crackers until you have a powder.
3. Add the melted non-dairy butter and pulse again until everything is mixed and you have the consistency of wet sand.
4. Place the mixture on the pie plate and press the mixture down, to form the base of your tart.
5. Bake in the oven for 5-7 minutes or until golden and then set aside.
6. Wash out your food processor or blender, and prepare your filling by blending together the silken tofu, condensed milk, maple syrup, vanilla extract and cornstarch until creamy.
7. Add in the lemon juice and blend again.
8. Turn off your machine, fold in the poppy seeds and place the filling into your tart base.
9. Bake for 15 - 20 min. It should be firm around the border but with a little jiggle in the center. It will firm up further as it cools.
10. Cool on a rack, and then let it chill in the fridge for 3-4 hours for the best results. Enjoy!
⭐ DOWNLOAD YOUR PDF RECIPE PRINTABLE FOR THE TART HERE: ⭐
⭐ DOWNLOAD YOUR PDF RECIPE PRINTABLE FOR THE CONDENSED MILK HERE: ⭐