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Muffins with coconut foam colored in pink

Muffins with coconut foam colored in pink

Separate eggs.

Preheat the oven to 175 degrees.

We place the shapes of silicone muffins lined with baking paper muffins.

Whisk the egg whites with salt powder and 5 tablespoons of sugar.

When the foam is firm, give up the mixer, take aside 2-3 tablespoons of foam and in the rest add a little red dye and coconut flakes, then mix lightly with a spoon.

The yolks are mixed with the sugar until they double in volume.

Add the oil in a thin thread, then one by one the 6 tablespoons of mineral water.

Lightly incorporate the flour and the 2-3 tablespoons of egg white foam.

Put a tablespoon of countertop composition in each form of muffin, then add a teaspoon of filling and then cover the filling with the rest of the countertop composition.

Put the tray in the oven for 30 minutes, I used the ventilation baking function.

Remove the muffins from the oven, let them cool then glaze them with melted chocolate in 2-3 tablespoons of milk and decorate after inspiration with colored candies and hearts: x

Good appetite!



FESTIVAL CHOCOLATE CAKE

Ingredients: 600 g sugar, 200 ml water, 200 g cocoa, 12 eggs, 3 packets of butter, a vanilla stick, brandy.

Boil the water with the sugar until it thickens then add the cocoa. Stir from time to time so as not to crust, until it cools. In the cooled glaze, add 12 yolks one at a time.

Whisk 12 egg whites with 12 tablespoons of sugar then add 12 tablespoons of grated icing and 12 tablespoons of flour, a pinch of vanilla knife.

Bake the top and when it cools, cut it in two horizontally and in two vertically, thus obtaining 4 sheets.

You can also bake two sheets that are cut in two to obtain 4 sheets.

Rub the butter and mix with the rest of the icing. Put one, two teaspoons of brandy. 2.3 tablespoons fried and chopped walnuts. Fill the sheets with two tablespoons of cream and cover the cake with the rest of the cream.

Remove from the refrigerator for 30 minutes. before being served, it's tastier. Serve with whipped cream or ice cream.


The world of housewives

Mix the seeds, coconut flour and cocoa in the robot with the S blade. Add the other ingredients and process until you get a paste. Distribute the composition evenly in silicone muffin tins. Put in the freezer.

1 cup cashew nuts hydrated overnight and drained

1 teaspoon rose water or rose essence (you can put more or less, depending on the strength of the essence and preferences).

1/3 cup granulated stevia or Green Sugar

1/4 cup coconut water (or coconut milk)

1 teaspoon coconut free (optional)

1 teaspoon natural vanilla extract

Dried petals of edible roses (jam)

Mix all the ingredients (except the petals) in a high speed blender until you get a fine cream. Remove the muffin tins from the freezer and apply with a cream spoon over the base, in layers. Sprinkle rose petals between layers. Put in the freezer for at least 4 hours.

Fresh coconuts:

1 can of coconut cream from the fridge (use only the thickest layer that forms when cold)

1/4 cup granulated stevia or liquid sweetener with stevia

Optionally color coconut cream with the following ingredients:

beetroot powder & # 8211 for pink

matcha powder & # 8211 for vernil

cranberry or maqui & # 8211 pastel purple powder

Mix all the ingredients in a high speed blender until you get a foam. Garnish the muffins with whipped cream and refrigerate. Allow the muffins to warm for 15-30 minutes before serving. Sprinkle with rose petals and serve.

Posted on Saturday, October 29th, 2016 at 9:46 pm in DESERT Recipes, RAW Recipes.
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Eggplant muffins with mint jelly and chocolate flakes

I like mint sweets, but because my family doesn't even want to taste them, I haven't made homemade mint cakes at all so far! But today, I thought of my soul, and as I had egg whites, mint jelly and chocolate flakes in stock, I combined them in these delicious muffins, which Bianca decorated, so you just can't imagine that I have I was alone in the kitchen!

ingredients:
muffins(about 13 pcs):
& # 8211 200 g egg whites
& # 8211 190g old
& # 8211 125 g flour
& # 8211 5 tablespoons oil
& # 8211 4 tablespoons mint jelly
& # 8211 chocolate flakes
Decor:
& # 8211 100 ml liquid cream
& # 8211 3 tablespoons powdered sugar
& # 8211 3 drops of red dye

Method of preparation:
muffins
& # 8211 the egg whites are mixed with the sugar until it becomes a hard foam, like meringue
& # 8211 add the flour and mix well with a spoon, with movements from top to bottom, until it is incorporated
Add the oil and mix
Melt the jelly in the microwave and add over the egg whites
& # 8211 add the chocolate flakes and mix & # 8211 the composition thus obtained is put in the forms of muffins, made of silicone and put in the preheated oven, at 160 degrees, for about 20 minutes & # 8211 when ready, take out of the molds and leave to cool
Decor:
& # 8211 Cream is mixed with sugar until hardened
& # 8211 at the end, add the dye and mix until smooth
& # 8211 with colored cream decorate the muffins, according to your preferences


Searched words "coconut"

For the top: beat the foam with the mixer, the egg whites with a pinch of salt and sugar, gradually add the yolks, water and oil.

In a bowl, mix well the mineral water, sugar and vanilla sugar, with the mixer or whisk, until it melts.

Mix the solid and liquid ingredients separately, then put the last ones over the first ones and mix well. Put the dough

Top: Rub the butter with the sugar until it becomes creamy and the sugar has melted. Add eggs, one by one, mixing well afterwards

Crush the biscuits very finely and mix with the melted butter. Make a cream cheese that rubs well with philadelphia (or whatever

Top: Mix all the dry ingredients together with the salt and chocolate. Put the dates and coconut oil in a blender and mix

For cupcakes, preheat the oven to 180 ° C. In a bowl, mix the flour with the baking powder and salt. In another bowl, beat the butter with the sugar.

Mix flour with diced butter, coconut, 2 egg yolks and sugar. Mix everything quickly and wrap the crust obtained in one

For pancakes: egg, sugar, vanilla extract, salt and kefir, mix well in a bowl with a pear type. add


Candy Raffaello & # 8211 Anyta Cooking

Raffaello candies with coconut and delicious almonds are easy to prepare, right at home. Little time, few ingredients, great taste.

So far, have you bought Raffaello candy from the store? This dessert is much healthier prepared at home. According to this recipe, you can prepare it yourself from just a few ingredients that are at home. I bet the family will be happy with the delicious result.

How do we make Raffaello candy with coconut and almonds?

  1. Melt the butter.
  2. Add condensed milk and mix well.
  3. While we wait for the butter to cool, carefully mix the spoon with honey and the portion of mascarpone.
  4. The composition obtained is mixed with the dough obtained from melted butter and condensed milk.
  5. Add a little, little by little, most of the coconut flakes (about 200 g of coconut), stirring until you get a hard texture.
  6. Put the dough in the fridge for about half an hour. (We are waiting to get a stronger texture, as seen in the video & # 8211 inserted below in the article.)
  7. The play part begins, so to speak. Patiently, we form the candies, small balls, in the middle, putting an almond.
  8. We roll the Raffaello candies in the rest of the remaining coconut, and leave them in the fridge until serving.

If you want, you can watch this preparation video:

If you liked this recipe, we look forward to seeing you in our culinary group: Recipes Together & # 8211 Anyta Cooking, to find simple recipes, but also delicious at the same time, every day and to everyone's taste.

I love coconut flakes, so here are two recipes you might want to try: Coconut Flake Roll or Homemade Bounty Bars.

I remind you to look over Anyta Cooking products in our online store, where you can find decorations, ingredients, cutters & # 8230 We are waiting for you!


Bounty cake with chocolate and coconut

A cake that is easy to prepare but it is. The cake with tender leaves with walnuts and cream of egg yolks with lemon, is the best. Simple sponge cake in a syrup. This is the ORIGINAL recipe for Coconut Dream Cake, the most delicious dessert you will eat in your life! The famous rolled cake, explained step by step in two equally. Lamington, don't get your hands dirty. How to make the best cake with cocoa, coconut and cream. Urban flavors, which I also thank for the recipe. A dessert with jelly insert. Authentic Confectionery Recipes & # 8211 Collection of Romanian cakes.

If the condensed milk is not sweetened, add 1-2 tablespoons of powdered sugar. In a 20X30 tray lined with butter and flour. Calories: 488 Full-blown almond cake.

Translation of this page Tags: almond cake, chocolate cake, almond cakes, almond recipe. Ingredients: almond flour, coconut flour, eggs Amandina Cake - this. 4 days ago & # 8211 Normally this cake is made with a glaze of egg white foam.

Assembling the white chocolate cake with coconut and raspberry mousse.


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Method of preparation

For the top: mix the egg whites with the salt powder for 2-3 minutes, until they start to foam. Gradually add the sugar and mix at high speed until you get a firm meringue. Reduce the speed of the mess, add water, coconut essence and thinly sliced ​​oil. In the bowl of the robot (planetary I used) add sifted flour and coconut. Mix with a spatula, with wide movements, from bottom to top, to remove as little air from the egg whites. Bake the top in a tray greased with oil and lined with baking paper (I used a silicone one), at a temperature of 150-160 degrees for 25-30 minutes. Leave the top in the pan for 10 minutes, then remove on a wire rack and allow to cool completely.

& bullGelatin is hydrated in cold water for 10 minutes. Dissolve in the microwave for 15-20 seconds or on the low flame of the stove.

& bullChocolate melts on a steam bath.

& bullThe yolks are mixed on a steam bath with 50 gr of sugar until they turn white and triple their volume. The hot milk is gradually added over the yolk foam. Put it on the fire and let it simmer for 2-3 minutes. Add gelatin and melted white chocolate and mix. Allow to cool to room temperature. We mix from time to time in the composition.

& bullCold cream from the fridge, beat with 50 gr sugar.

& bullZmeura is put in a saucepan on the fire together with the remaining 50 gr sugar. Let it boil for 5-10 minutes. He walks with a hand robot. Strain through a sieve, allow to cool.

The yolk cream is divided equally into three bowls. I used an electronic kitchen scale. Divide the whipped cream equally. Mix lightly with a spatula. In each bowl of cream we will put the raspberry puree. In the one we want to be lighter we put less, in the next we put more, and in the brightest we put the most puree. Because I didn't get a favorable pink color, I chose to put a little natural red dye in the form of red beet powder in the hottest cream. This dye works wonders and in addition it is natural.

Assembly: we mount in the ring for assembling the cake or we can use the tray in which we baked the top. Put the top and the first layer of cream, ie the lightest in color. Refrigerate the pan for 30 minutes. Put the next layer of cream, put the tray back in the fridge for 30 minutes, and finally put the most intensely colored cream. Put the tray in the fridge for 3-4 hours or preferably until the next day. Detach the ring and decorate the cake according to your preferences. I used frozen raspberries.


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