Halloween Baking - PUMPKIN SPICE PUMPKIN COOKIES
To celebrate the spooky season here's how to make some festive cookies!
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Temporary recipe and instructions until I get my sassily reworded versions tomorrow:
4¾ cups all-purpose flour
1 teaspoon baking soda
¾ teaspoon salt
2 teaspoons ground cinnamon
1½ teaspoons ground ginger
1 cup (2 sticks) unsalted butter, room temperature
1¾ cups granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
½ cup light or dark molasses
In a medium mixing bowl, combine flour, baking soda, salt, cinnamon, and ginger; whisk together to mix. Set aside.
In a large bowl of an electric mixer, combine butter and sugar; cream together until mixture appears light and fluffy (if you don't have a mixer, you can do this step by hand).
Scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly. Add eggs, vanilla, and molasses; beat until thoroughly mixed. Add flour mixture, stir until well mixed.
Form dough into two 6 inch flattened disks and wrap in plastic wrap. Refrigerate until well chilled, at least 2 hours. Tip: The dough may be refrigerated at this point for up to 3 days or frozen for up to 1 month.
Preheat oven to 375 degrees F (190 degrees c). Baking sheets may be ungreased, lined with parchment paper, or lined with a non-stick baking mat.
On a lightly floured pastry mat or pastry board, and using a lightly floured rolling pin, roll the dough to a ¼ inch thickness. Cut dough into desired shapes using a cookie cutter that has been dipped in flour (to help prevent dough from sticking to the cutter.)
Bake: Place cutout dough 2 inches apart on baking sheets. Bake 11 minutes or until cookies are set. Remove cookies from baking sheets with a metal spatula and place on a wire cooling rack to cool.
Christmas Special Fruit Cake| Eggless Plum Cake Recipe|Christmas Plum Cake|Fruit Cake|Plum Cake
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In this video I am Making Christmas Special Plum Cake|Eggless Plum Cake Recipe|Christmas Fruit Cake|Banana Fruit Cake
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Ingredients:
1/2 Cup Orange Juice
Dry Fruits (Almonds, Raisins, Cashew, Tutti Fruitti, Cherries, Muskmelon Seeds)
2/3 Cup Sugar+Water
1/4 Cup Milk+Refined Oil
1/2 Tsp Vanilla Essence
1 Cup Maida
3 Tsp Milk Powder
1/2 Tsp Cardamom+Clove+Cinnamon Powder
1 Tsp Baking Powder
1/2 Tsp Baking Soda
1 Pinch Salt
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1 Cup=240 ml
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no egg no alcohol christmas cake recipe | eggless christmas fruit cake | kerala plum cake
full recipe:
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christmas cake recipe | eggless christmas fruit cake | kerala plum cake with detailed photo and video recipe. a popular and flavoured fruity cake recipe made with myriad dry fruits, fruit juice and cake flour. this is an eggless version, but the popular traditional variant is rum fruit cake or brandy christmas made and served for christmas. unlike other traditional cake recipes, this plum cake is loaded with dry fruits and fruit flavours to cherish in each bite.
christmas cake recipe | eggless christmas fruit cake | kerala plum cake with step by step photo and video recipe. cake recipes are very common dessert recipes for most of the occasions and celebration feast. these are generally single flavoured cake with different types of frosting. however, for christmas festival there is a dedicated cake recipe. even though it is generally known as christmas cake, but it is widely known as fruit plum cake known for its fruit punch in each bite.
Instant Pot Pumpkin Cheesecake Recipe | Perfectly Creamy Cheesecake in Instant Pot | Pumpkin Dessert
Pumpkin season is about to begin! Make this best pumpkin cheesecake recipe in the Instant Pot! Perfectly creamy pumpkin spiced cheesecake filling with crispy crust and pecan topping.
Ingredients
Crust:
Graham crackers - 7 or crumbs - 1 cup
Pecans - 1/4 cup
Sugar - 2 tbsps
Melted Butter - 3 tbsps
Cheesecake filling:
Cream Cheese - 2 packages (8 oz each)
Sugar - 1/2 cup
Pumpkin purée - 1/2 cup
Pumpkin spice - 1/2 tbsp (1.5 tsp)
Vanilla extract - 1 tsp
Heavy cream or sour cream - 2 tbsps
Corn starch or all purpose flour - 2 tbsps
Eggs - 2
Topping:
Sugar - 1/4 cup
Butter - 1 tbsp
Heavy cream - 2 tbsps
Vanilla extract - 1/2 tsp
Pinch of salt
Crushed pecans - 1/2 cup
Instructions
1. Line a 7 inch springform pan with parchment paper and brush the sides of the pan with butter or Oil.
2. For making the crust, add 6-7 graham crackers and 1/4 cup of pecans to a blender and blend it. Add 2 tbsps of sugar and 3 tbsps of butter to it and blend it to just combine.
3. Add the crust to the springform pan and press it with the spatula or spoon. Keep the crust in the freezer for 20 minutes.
4. Make the filling, add two packages of 8 oz each cream cheese to a bowl or stand mixer. Add 1/2 cup of Sugar to it and blend it smooth.
5. Add 1/2 cup of pumpkin purée, 1/2 tbsp pumpkin spice, 1 tsp vanilla extract, 2 tbsps of heavy cream, 2 tbsps of corn starch to it and mix well.
6. Add 2 eggs, one at a time and beat it together with the cheesecake filling.
7. Pour the cheesecake filling to the cooked crust. Level it and tap the pan to remove any air bubbles. Cover the pan with the aluminum foil.
8. Add a cup of water to the Instant Pot. Place a trivet and place the cake pan on it. Close the Instant Pot lid and set the pressure valve to Sealing.
9. Set the Pressure cook(or Manual) mode for 40 minutes. Once done, Let the pressure release naturally.
10. Carefully take out the cake pan from the Instant Pot and remove the foil.
Let the cake cool on the counter for one hour.
11. After one hour, use a knife gently to release the cake from the sides of the pan. Take off the collar from the cake pan and lift it off.
12. Transfer the cake to a platter and refrigerate for 6 hours.
13. For making the topping, add 1/4 cup of sugar and little water to a pan on the stove top and let it dissolve.
14. Caramelize it for 4-5 minutes on a medium flame. If you prefer dark caramel sauce, let it caramelize for more time.
15. Turn the heat to low, add a tbsp of butter, 2 tbsps of heavy cream, 1/2 tsp vanilla extract, pinch of salt, mix it well and turn off the heat. Let it cool to room temperature.
16. Pour the caramel sauce on the pumpkin cheesecake before serving. Add 1/2 cup of chopped pecans on top.
17. Enjoy the best delicious pumpkin cheesecake!!
Crust Options:
1. You can add 1/2 cup of ginger snaps to the graham crackers for the ginger snap crust. You can also replace the graham crackers with ginger snap cookies.
2. You can replace pecans with walnuts. You can also skip the nuts.
3. You can replace graham crackers with 1 cup of oats in the crust recipe for the Oats cookie crust.
4. For more healthy option, try making date nut crust with 1 cup of nuts of choice and 7-8 dates.
Optional Toppings:
1. If you like to have the cheesecake without any toppings, please add 3/4 cup of sugar to the cheesecake filling instead of 1/2 cup.
2. You can just top it with some store brought whipped cream and some nuts.
3. If you love cinnamon, try making cinnamon whipped cream by beating 1/4 cup of sugar, 1 cup of heavy cream, 1 tsp of cinnamon and 1/2 tsp of vanilla extract.
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Pumpkin Bundt Cake
This pumpkin bundt cake is so easy to make. It has just the right about of spice to get you into the fall feels. I topped it off with a maple buttercream glaze to add a touch of sweetness.
10 Cookie Shaping Hacks to Impress All the Cookie Lovers!! So Yummy
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