This beautiful vegan challah is the perfect twist on a holiday classic. The addition of marzipan adds a kick of almond sweetness, which makes it feel like youre eating a Danish pastry. While this recipe might look a bit complicated at first, its actually fairly easy to make once you get the hang of the braiding, and its so worth it the moment you bite into a piece of the warm and fluffy deliciousness!Marzipan Challah [Vegan] Ingredients For the Challah: 1 tablespoon (10 g) instant yeast 1/4 cup (48 g) granulated sugar, divided 1 cup plus 3 tablespoons (285 ml) warm water, divided 5 tablespoons (75 ml) vegetable oil, divided, plus more as needed 1 tablespoon (11 g) baking powder...
Happy Monday everyone! Some time ago author Jenni Fletcher posted a picture of Welsh Cakes she had made. Not being familiar with them here in the USA, I decided to experiment and try them. I love to cook, and am always looking for something new to make for the family. Well, they are now a family favorite and a weekend staple! So heres a big THANK YOU to Jenni Fletcher! I made a double batch Saturday Morning and barely have any left today Welsh Cakes Info & History This traditional treat of Wales, often called bakestones, has been beloved since the late 19th century when sugar, fat, and other sweet ingredients were added to this griddle-cooked cake. Served both hot...
These chewy (and not cakey) pumpkin snickerdoodles have a nice intense pumpkin flavor because you reduce the pumpkin puree down before baking! Jump to Recipe These are PERFECT! exclaimed my brother when he bit into my pumpkin snickerdoodles. Ive made various different snickerdoodles in the past, including a classic snickerdoodle, a gluten-free snickerdoodle and even a caramel apple snickerdoodles. But then I had leftover pumpkin puree from baking my pumpkin chocolate chip cookies and I thought, I gotta use this up before it goes bad! And yes, pumpkin snickerdoodles are exactly as amazing as they sound. My brother, it turns out, happens to be a fanatic about snickerdoodles. Which is something I did NOT know about. But he basically scarfed...
Not a cake doughnut a doughnut cake. The inspiration for this is from an old-fashioned doughnut. Which means cake. Doughnut, donut, whatever. The flavour profile is that of a very classic doughnut which means nutmeg in the dough. You then add a cinnamon-sugar coat over the top for that crunch and complementary spice (and holiday spirit??). If you think this is healthier than a doughnut the amount of fat is amped up by brushing on almost a stick worth of melted butter over the cake once its been baked. Me awkwardly trying to lift a slice with one hand while taking a picture. Overall, a very satisfying, slightly-rich, and nostalgic cake thats perfect with a cup of coffee. This recipe...
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