Indulgent, creamy, rich ricotta cheesecake with a sweet and buttery flavor. This recipe uses ... Read more
The post How to Make A Ricotta Cheesecake with Sour Cream Topping appeared first on Sugar and Charm.
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Indulgent, creamy, rich ricotta cheesecake with a sweet and buttery flavor. This recipe uses … Read more
The post How to Make A Ricotta Cheesecake with Sour Cream Topping appeared first on Sugar and Charm.
Indulgent, creamy, rich ricotta cheesecake with a sweet and buttery flavor. This recipe uses ... Read more
The post How to Make A Ricotta Cheesecake with Sour Cream Topping appeared first on Sugar and Charm.
A carrot cake loaf that’s wholesome enough to enjoy for breakfast?! Yes please! Spiced with cinnamon, vanilla, and ginger, this beauty will fill your house with a delicious scent as it bakes. The loaf is naturally sweetened with maple syrup, and a lemon-cashew-coconut glaze gives the whole thing a fresh, zingy kick. Growing up, I…
The post Whole-Grain Vegan Carrot Cake Loaf with Lemon Glaze appeared first on Oh She Glows.
A carrot cake loaf that’s wholesome enough to enjoy for breakfast?! Yes please! Spiced with cinnamon, vanilla, and ginger, this beauty will fill your house with a delicious scent as it bakes. The loaf is naturally sweetened with maple syrup, and a lemon-cashew-coconut glaze gives the whole thing a fresh, zingy kick.
Growing up, I was always taking pictures. Of everything. My love affair started with a classic pink Polaroid camera and I would save up my allowance to buy new film.
Once I got my first point and shoot digital camera, I rarely left home without it. My family would always teasingly call me, ‘the little tourist’ because I took pictures of EVERYTHING…every moment…everyone…nothing could escape my wrath!
I never expected that my love for photography would blossom into a real hobby in my adult life. Eric bought a Canon DSLR back in 2007 and I was so intimidated by it, I didn’t start using it for my blog photos for over two years! Over time, he was able to convince me (and show me) the difference a professional camera (and lens) could make in a photo with the right knowledge.
So why all this camera talk? Well, after my carrot loaf shoot yesterday it really hit me how much I love food photography. Nothing is better than looking on the camera screen and getting excited by the shots.
Ok, ok, it also helped that I took a nibble of this loaf and it tasted great!
I kept telling myself, do not eat the slice, do not eat the slice…and then I was like ‘forget that’ and I took a bite! I think it gives the picture more character anyways. ;)
If your hesitant about cake for breakfast, maybe try my Heavenly Carrot Cake Baked Oatmeal or my Oh Mega Carrot Cake Breakfast Cookies — they won’t disappoint!
A carrot cake loaf that’s wholesome enough to enjoy for breakfast?! Yes please! Spiced with cinnamon, vanilla, and ginger, this beauty will fill your house with a delicious scent as it bakes. The loaf is naturally sweetened with maple syrup, and a lemon-cashew-coconut glaze gives the whole thing a fresh, zingy kick. This recipe is a revamp of my 2011 carrot cake loaf, which was originally adapted from Sweet Freedom.
* Please use the finest grate hole on the grater box.
** You can use any light-tasting oil you prefer. I’ve used light olive oil with success as well. If you use melted coconut oil, be sure that the rest of your wet ingredients are at room temperature to avoid seizing the oil.
*** I expect all-purpose spelt flour will work just fine here too. Whole wheat pastry flour or sifted whole wheat flour should also work fine, but they may require extra baking time.
**** Please use the thick, full-fat white cream found at the top of the can.
Make it nut-free: Omit the walnuts to make this loaf nut-free. For a super-fast, nut-free lemon glaze you can whisk 1/2 cup powdered icing sugar with 1 tablespoon fresh lemon juice (or more to taste).
The original recipe is below:
Lightly adapted from Sweet Freedom. Glaze from Blissfully Vegan.
Yield: 1 small loaf, eight 1-inch slices
Ingredients:
Lemon glaze: 1/2 cup icing sugar whisked with 1 tbsp fresh lemon juice (or to taste)
Directions:
I made this loaf for our family Easter get together this weekend. I froze the loaf (just until the glaze froze), and then wrapped it tightly two times with plastic wrap and placed it into an air-tight container. It should keep nice and fresh for Saturday!
I was also amazed at how much impact something as simple as a glaze could make in a photo.
The glaze just makes the loaf look so much more interesting, doesn’t it? I also love how it drips through the rack onto the parchment.
This is quite a dense loaf because spelt doesn’t rise much, but the nutty flavour really makes up for its short stature.
Once I drizzled the glaze over this loaf, the lemon really stole the show and I found myself almost forgetting that I was eating a carrot loaf! If you are not a lemon fan, I’m sure you can sub almond milk (or any milk) for the lemon juice and create a traditional glaze. I’m sure the glaze would also be very good with a pinch of cinnamon in it too!
The post Whole-Grain Vegan Carrot Cake Loaf with Lemon Glaze appeared first on Oh She Glows.
A simple carrot cake recipe that’s super moist and topped with the … Read more
The post Easy Moist Carrot Cake Recipe (Simple!) appeared first on Sugar and Charm.
A simple carrot cake recipe that’s super moist and topped with the ... Read more
The post Easy Moist Carrot Cake Recipe (Simple!) appeared first on Sugar and Charm.
Old-fashioned carrot cake cupcakes are made with pineapple, shredded coconut, and pureed … Read more
The post Carrot Cake Cupcakes Recipe appeared first on Sugar and Charm.
Old-fashioned carrot cake cupcakes are made with pineapple, shredded coconut, and pureed ... Read more
The post Carrot Cake Cupcakes Recipe appeared first on Sugar and Charm.
Truly the best goat cheese cheesecake recipe made with cream cheese and goat … Read more
The post The Best Goat Cheese Cheesecake appeared first on Sugar and Charm.
Truly the best goat cheese cheesecake recipe made with cream cheese and goat ... Read more
The post The Best Goat Cheese Cheesecake appeared first on Sugar and Charm.
This is the best old-fashioned pound cake recipe ever! It’s super flavorful, … Read more
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This is the best old-fashioned pound cake recipe ever! It’s super flavorful, ... Read more
The post Old- Fashioned Pound Cake Recipe appeared first on Sugar and Charm.
Our classic white vanilla cupcake recipe makes fluffy, moist cupcakes! They are … Read more
The post Classic Vanilla Cupcake Recipe appeared first on Sugar and Charm.
Our classic white vanilla cupcake recipe makes fluffy, moist cupcakes! They are ... Read more
The post Classic Vanilla Cupcake Recipe appeared first on Sugar and Charm.
Homemade confetti cupcakes are perfect for birthday parties and celebrations! They’re moist … Read more
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Homemade confetti cupcakes are perfect for birthday parties and celebrations! They’re moist ... Read more
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Nutella is a delicious chocolate and hazelnut spread that I regularly use in baking. The spread is rich and creamy, with a flavor that translates very well to a variety of different desserts. These Nutella Raspberries Cupcakes are brownie-like cupcakes made with Nutella that have a couple of raspberries inside and are topped …
The post Nutella Raspberries Cupcakes appeared first on Baking Bites.
Nutella is a delicious chocolate and hazelnut spread that I regularly use in baking. The spread is rich and creamy, with a flavor that translates very well to a variety of different desserts. These Nutella Raspberries Cupcakes are brownie-like cupcakes made with Nutella that have a couple of raspberries inside and are topped with a dollop of creamy hazelnut spread.
The batter is easy to make and contains a generous amount of Nutella. There is cocoa powder in the mix, but only enough to accent the chocolate in the Nutella and not so much that it overpowers the nutty flavor of the hazelnut spread itself. The Nutella in the batter is what helps to give these cupcakes a dense and brownie-like texture, although they are a bit cakier than most traditional brownies recipes would be. I put two whole raspberries inside of each cupcake before baking, giving them a nice pop of raspberry flavor to contrast with the chocolate and hazelnut when you take a bite.
In addition to the raspberries inside, I decorated these cupcakes with a generous spoonful of Nutella and a dusting of crushed, freeze-dried raspberries. While not exactly brownies, the rich and dense batter causes the centers of the cupcakes do sink a bit during baking. Do not worry if this happens – in fact, it creates a nice little pocket for a few teaspoonfuls of Nutella! The extra Nutella adds just the right touch of extra decadence to the cupcakes. The freeze dried raspberries add a great burst of color and hint at the raspberries inside. If you can’t find freeze dried raspberries, simply set a fresh raspberry on top of each cupcake before serving. You can also add on a few red sprinkles if you want an additional pop of color.
These cupcakes will keep well for a couple of days in an airtight container before serving. I prefer to add the Nutella “frosting” just before passing them out, especially if I am adding the freeze dried raspberries as decorations, just to keep the tops of the cupcakes from getting soggy while they wait.
Nutella Raspberries Cupcakes
1 1/4 cups all purpose flour
2 tbsp unsweetened cocoa powder
1 tsp baking powder
1/4 tsp salt
1/4 cup butter, room temperature
1/2 cup sugar
1/4 cup brown sugar
1 large egg
1/3 cup Nutella
1 tsp vanilla extract
1/2 cup milk (pref. whole)
24 whole raspberries, pref. fresh
extra Nutella, for topping
freeze dried raspberries, for topping
Preheat oven to 350F. Line a 12-cup muffin pan with paper liners.
In a large bowl, whisk together flour, cocoa powder (sift, if lumpy), baking powder and salt.
In a large bowl, cream together butter and sugars until light and creamy. Blend in egg, followed by Nutella and vanilla extract. Mix in half of the flour mixture, followed by the milk. Mix in the remaining flour mixture and stir until no streaks of dry ingredients remain.
Divide batter evenly into prepared muffin cups. Push two whole raspberries into each cup of batter, spreading the batter on top to cover them.
Bake for about 20-23 minutes, or until a toothpick inserted into the center of the cupcake comes out clean or with only a few moist crumbs attached.
Carefully turn cupcakes out onto a wire rack to cool completely.
Once cupcakes are cooled, top each with a couple of teaspoons of Nutella and a dusting of crush, freeze-dried raspberries (or 1 whole fresh raspberry).
Makes 12.
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This chocolate orange cake is super moist and filled with orange flavor from fresh … Read more
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This chocolate orange cake is super moist and filled with orange flavor from fresh ... Read more
The post Chocolate Orange Cake Recipe – Moist and Fluffy appeared first on Sugar and Charm.