Like my new plate? Yea. Me likey too! 🌑 Just a Roasted Pumpkin Soup, Coriander Oil, Onion Rings, Vegan Pate, Smoked Butter on Sour Dough Bread, Orange Reduction, Candied Orange Peel, and some Thyme.
And yes... I’m back! Miss me? 😊
Sprinkle some cinnamon and sugar on top of your muffins and suddenly you’ve got doughnut muffins!
Pretty pleased with these Apple Cinnamon Doughnut Muffins. Recipe from @thermobexta
Pumpkin bars to get you through Monday! 😋
1 c whole wheat flour
1/2 c almond meal
1/2 c brown sugar
1 tsp cinnamon
1/4th tsp cloves
1/4th tsp ginger powder
1 tsp baking powder
½ tsp baking soda
1 1/2 c pumpkin puree
6 Tbsp coconut oil
1 tsp vanilla
Combine flour, almond meal, sugar, baking powder, baking soda, and spices. In a separate bowl, mix the pumpkin puree, vanilla, and coconut oil (softened). Mix both bowls together. Add a splash of milk or almond milk if batter is too thick. Pour into baking pan and bake at 400 degrees for 20-25 min. Cut into 8 pieces.
Cream cheese icing (from carrot cake recipe on the blog): Combine 1 box (16 ounces) powdered sugar, 1 package (8 ounces) cream cheese, softened, 1/2 cup margarine, softened and 1 teaspoon vanilla in medium bowl. Beat until smooth.
Finally there’s good coffee at taiseng!
I love lattes but tbh not a coffee drinker (I drink iced lattes and lattes and really enjoy creamy milk), so their coffees are too strong for me. But still loved their iced latte hahah it kept me up all night 😭 and I’ll be back (good riddance huggs 😂)
Last year we had so much fun making these dumplings with friends and it’s time to do it again! This is the perfect holiday activity for a fun night in with loved ones and we can’t wait to eat these! Recipe link in bio!
Yessss to this #dairy and #gluten free bundt cake. It’s not vegan as it does contain free-range eggs but I’m experimenting to see if I can replace them
3 cups of gluten free flour
3/4 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 1/3 cup granulated sugar
1 cup melted coconut oil
1 cup coyo
2 teaspoons vanilla extract
2 tablespoons lemon juice and 1 1/2 tablespoon grated lemon zest
12 ounces fresh or frozen raspberries
And for the glaze 1 and 1/2 cups confectioners sugar ⠀⠀
1. Preheat the oven to 350 oF and spray a bunt pan with nonstick cooking oil
2. In a large bowl combine the flour, baking soda, baking powder and salt. Whisk and set aside. Then in a separate bowl whisk the sugar, coconut oil, yogurt, eggs, vanilla extract continue to whisk until the sugar dissolves. Pour the dry mixture into the wet mixture and then fold but do not overmix. Fold in the raspberries. The batter will be very thick.
3. Pour the cake batter into the bundt tin and bake for 45-60 minutes or until a fork inserted into the cake comes out clean. Let the bundt 🎂 cool in the pan for 15 minutes before removing from the bundt pan. Let it cool completely before glazing
4. Melt the confectionary sugar in a pan with some water and then use is it to pour over the cake. Serve with some raspberries. ⠀⠀
Sorry @paulhollywoodbakes I didn’t glaze the raspberries but I think they are better without glaze for a bundt cake