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1,442 Views · 11 days ago

How to Make a soft and fluffy Sponge Cake with 3 Ingredients.

All you need is:
3 large eggs (room temperature)
1/3 cup sugar (65g)
1/2 cup cake flour (60g)
Now, if you want to add vanilla extract, orange essence or any essence you prefer, you can add at the beating of the egg stage.

I hope you will enjoy this recipe. Let me know and comment down below. Don't forget to click the bell button for you to be notified every time I upload new recipes. Thank you all my darling lovelies! Sending you all the love and positive vibes~ Weng 💙💙💙

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1 Views · 13 days ago

These Baked Donuts are seriously the softest, most melt-in-your-mouth donuts you will ever taste. The super tender crumb makes them SO tempting, and the fact that you don’t have to fry them in a vat of oil makes them totally irresistible! You will love how versatile they are when it comes to toppings and you can’t beat that crazy-quick prep time. 

🖨 ⬇️ 🖨 ⬇️ 🖨 ⬇️ 🖨 ⬇️
You can print out the recipe here:

​​How to make Baked Donuts:

Start off by preheating your oven to 425℉. Next, grab your donut pan give it a quick spritz with some cooking spray, set it aside, and you can get started on some mixing!

Using a whisk, combine flour, salt, baking powder, and baking soda in a medium-sized mixing bowl.

Now, cream your butter, oil, and sugar together for about 2 minutes with your mixer on medium-high speed. Add in your eggs and vanilla extract, mixing after each addition.

Alternating with the buttermilk, add the dry ingredients to the wet in 3 separate additions, stirring in between each one.

Once everything is combined, fill each donut mold with roughly 2 tablespoons of dough. Transfer them to the oven and bake for 8-10 minutes.

When your donuts are completely cool, you can get started on the toppings!

For a chocolate glaze, combine milk, butter, and corn syrup in a small saucepan over medium heat. When your butter is completely melted you can add in your powdered sugar and cocoa powder. Stir until the mixture is totally smooth, then add vanilla and stir once more. 
Now, you can dip your donuts, add sprinkles if you’d like, and leave them on a sheet of wax paper until the glaze has set.

For traditional glazed donuts, whisk powdered sugar and milk together in a medium-sized mixing bowl until smooth.
Give your donuts a good dunk and sprinkle if you’d like, then allow them to set on wax paper until the glaze has hardened.

For powdered sugar donuts, you will literally just add powdered sugar to a gallon-sized zip-top bag, drop 4-6 donuts right in, seal it up and give it a shake, and that’s all there is to it!

And last but certainly not least, cinnamon sugar donuts. For these, you will combine cinnamon and sugar in a small bowl. Then, add butter to a microwave-safe bowl, cover it with plastic wrap and microwave until melted.
Now you’ll just drop the donuts, one at a time, into the melted butter and then straight from there, into the sugar mixture. Use your fingers, or 2 forks to toss them around until thoroughly coated, and you’re done!


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1,589 Views · 13 days ago

No-Knead Donuts are simply donuts that don’t reqiure a mixer, you just mix it by hand in minutes. And to really add a cherry on top of this recipe, you also don’t need a deep fryer because these little beauties are baked not fried!!!! Can you believe it? They don’t look like those cakey baked Donuts, right? That’s because it is a real yeast dough I use and I think you will agree these guys are way less fuss and better for you than the traditional fried Donuts.
Get my No-Knead Donuts recipe:

Donuts & Churros:
My BEST EVER recipes!
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Hi Bold Bakers! I'm a dough making machine right now but this recipe doesn't require one. It's my easy, No-Knead Donut recipe that will have you making lovely baked donuts in no time at all. So let's get baking!

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and the host of Bigger Bolder Baking. I’m passionate about sharing my years of baking expertise to show you how to bake with confidence anytime, anywhere! Join millions of other Bold Bakers in the community for new videos at 8:30am Pacific Time every Thursday and Sunday!


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GET THE WRITTEN RECIPES (includes instructions and measurements):

#bakedoughnuts #howtomakedoughnuts #homemadoughnuts chapters 0:00 Intro
0:48 Mix dry ingredients to large bowl
1:20 Mix wet ingredients into separate bowl
1:48 Combine the wet and dry ingredients - no machine needed
2:21 Let it proof for 2-3 hours, before placing into refrigerator overnight
2:48 What the dough will look like
3:26 Roll out the dough and cut the donuts
4:35 Place the donuts on a tray and let them proof
5:15 Brush with melted butter
5:30 Bake in the oven for 15 minutes
5:41 Make vanilla donut glaze
5:55 Make strawberry donut glaze
6:03 Make chocolate donut glaze
6:20 Dip the donuts in glaze and add sprinkles while still hot

A decade of baking bigger and bolder with home bakers like you!

I’ve been fortunate to share my bold baking style with millions of fans on television and online: Netflix’s “Nailed It!”, Food Network’s “Best Baker in America”, "Baker's Dozen" on Hulu, and segments produced for "The Today Show".

This channel, my website, and my two cookbooks all build on my career as a professional chef, which has seen me work in every kind of baking setting you can imagine – from a rundown Tuscan villa, to an Irish priory, to a Michelin-starred restaurant. I’ve had to become creative, imaginative, and bold…and that’s what I want to bring to every one of my “Bold Bakers"!

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#donuts #donut #donutsathome

No-Knead Donuts (Baked Not Fried) | Gemma's Bigger Bolder Baking

1,112 Views · 15 days ago

Super Moist Vanilla Cupcakes | No Egg No Milk No Butter Cake.
Eggless Vanilla Cupcakes.
Cupcake without egg / Cupcake without Milk / Cupcake without Butter.
These SIMPLE VEGAN VANILLA CUPCAKES are super moist and so easy to make and they are delicious.
Makes 12 cupcakes.

✅ Ingredients:
1 ½ cup (210 g) All-Purpose Flour
3/4 cup (150 g) Granulated Sugar
1 tbsp (12 g) Baking Powder
1/8 tsp (pinch) Salt
1/3 cup (75 ml) Vegetable Oil
1 cup (250 ml) warm water 90-110oF (32-43oC)
1 tbsp (15 ml) Vanilla Extract

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#vanillacupcakes #egglesscupcake

1,052 Views · 16 days ago

Glazed donuts don’t have to be boring. In fact, I’ll show you how to make 5 different donut glaze recipes that all start with the same 3 ingredients — and then you can easily turn them into the flavors you want! I’ll show you how to make vanilla, Funfetti, maple, chocolate, and cinnamon sugar donut glaze by the end of this!

0:00 On this episode of Bigger Bolder Baking...
1:20 Vanilla Glaze
2:17 Funfetti Glaze
3:25 Maple Glaze
5:03 Chocolate Glaze
6:24 Cinnamon Sugar

📌Written Recipe📌

**WATCH my BEST EVER recipes!

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Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, two-time cookbook author, and the host of Bigger Bolder Baking. I’m passionate about sharing my years of baking expertise to show you how to bake with confidence anytime, anywhere! Join millions of other Bold Bakers in the community for new videos at 7:00am Pacific Time every Thursday!


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#donuts #donutrecipe #glazeddonuts

1,151 Views · 16 days ago

Bakery vs Homemade MATCHA MOCHI CAKE: Mirror Glaze Donuts for the 2016 Olympics!
25 EPIC Toast Ideas:
Wild Honeysuckle Vlog:

Mirror Glaze Olympic Donuts Recipe:

- 1 1/4 cups flour
- ½ cup sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon Kosher salt

- 1/2 cup of melted oil
- ½ cup of buttermilkmilk
- 1 egg
- 1 tsp vanilla extract

Mix the Flour, Sugar, Baking Soda, Salt, together in a bowl.

In another bowl, mix together the wet ingredients (Coconut Oil, milk, egg, white vinegar, and vanilla).

Now, mix together the wet mixture with the dry mixture and stir until its combined. Be careful not to overmix!

Now put the batter into a piping bag and squeeze it into a donut pan. Pipe each donut about ¾ of the way full and bake at 350º F for 10-12 minutes.

Now to make the Buttecream to coat the donuts. Normal donuts don’t have buttercream but I need something to coat the cake and make a smooth surface for the mirror cake.

In a bowl, i’ll add 4 tbsp of unsalted butter at room temp, 2 cups of powdered sugar, a pinch of salt, some milk, and vanilla extract. I’ll mix it all together until it’s nice an fluffy.

Once my donuts have cooled completely, I'll ice them and put them in the fridge so the buttercream could firm up.

Now I’ll start working on my mirror glaze!

For the colored mirror glaze:
Ingredients: 7 g Gelatin Powder, 60 g Water, 150 g corn syrup, 150 g Sugar, 75 g Water, 100 g Sweetened Condensed Milk, 150 g white Chocolate, food coloring.

In a bowl, i’ll bloom the gelatin powder with water.

In a medium sauce pan, add sugar, corn syrup, and water. Bring to boil on medium high heat.

In another bowl, add white chocolate, condensed milk, and bloomed gelatin.

Pour heated syrup over and mix well. Using an immersion blender, mix well.

Pour mixture into 4 bowls and add coloring. Mix well and cover with plastic wrap touching surface of glaze, and set aside.

Dark Chocolate Glaze (for the black color):

-4g of gelatin powder
-30g of water
-25g dark chocolate pieces
-55g of water
-35g of heavy cream
-30g of cocoa powder
-100g of granulated sugar


1. Add 30g of water to the gelatin powder and let it bloom for 10 minutes.
2. In a medium saucepan, add sugar, cocoa powder, heavy cream, and water. Give it a good stir Add in the water, sugar, cocoa powder and heavy cream. Stir occasionally and wait till it boils.
3. One it boils, I’ll add the dark chocolate and stir until it dissolves. I’ll remove the saucepan from the heat.
4. Then add in the bloomed gelatin. Stir well until it has dissolved and then I’ll pour everything through a sieve into my bowl. If there’s any bubbles or visible chunks, put it through the sieve again.
I’ll let the glaze cool down for about 10 minutes and then it’s ready to pour over my donuts!

Ice donuts with buttercream to coat and put in refrigerator for 5 minutes.

Remove and pour glaze all over donuts. Go Team USA!

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1,503 Views · 25 days ago

⁣J⁣uicy flavor-packed meatballs in that classic rich and creamy Swedish meatball sauce. It makes such a great comforting dinner served with mashed potato and of course some lingonberry jam (although

Swedish Meatballs Ingredients: Meatballs: 500 g (1lb)beef mince - ideally 20% fat 250 g (1/2 lb)pork mince 1 onion - finely chopped 1 clove of garlic - minced 4 tbsp panko breadcrumbs 1 medium egg 5 tbsp (75ml) full-fat milk ½ tsp salt ¼ tsp black pepper ¼ tsp white pepper ¼ tsp allspice 2 tbsp vegetable or olive oil Sauce: 3 tbsp unsalted butter 3 tbsp plain - all-purpose flour 180 ml (3/4 cup) beef stock 120 ml (1/2 cup) vegetable stock 120 ml (1/2 cup) double (heavy) cream 2 tsp dark soy sauce 1 tsp Worcestershire sauce 1 tsp Dijon mustard ¼ tsp salt To Serve: Finely chopped fresh parsley Creamy mashed potato Lingonberry jam - or redcurrant jelly Green veg – such as broccoli or green beans

2,007 Views · 26 days ago

⁣This is a classic Ukrainian Borscht Recipe, just like Mom used to make. I love the deep ruby ​​color of this borsch; so healthy and nutritious. Dinner is served! ⬇⬇⬇⬇ RECIPE BELOW ⬇⬇⬇⬇ Ingredients For Borscht (борщ) Soup: ►3 medium beets peeled and grated ►4 Tbsp olive oil divided ►4 cups reduced-sodium chicken broth + 6 cups water ►3 medium Yukon potatoes peeled and sliced ​​into bite-sized pieces For Borsch Zazharka (Mirepoix): ►2 celery ribs trimmed and finely chopped ►2 carrots peeled and grated ►1 small red bell pepper finely chopped, optional ►1 medium onion finely chopped ►4 Tbsp ketchup or 3 Tbsp tomato sauce Additional Borscht Flavorings: ►1 can white cannellini beans with their juice ►2 bay leaves ►2-3 Tbsp white vinegar or to taste ►1 tsp sea salt or to taste ►1/4 tsp black pepper freshly ground ►1 large garlic clove pressed ►3 Tbsp chopped dill 🖨PRINT THIS RECIPE:

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1,864 Views · 26 days ago

Today I'm sharing my grandma’s Ukrainian Borscht Recipe I grew up eating in Ukraine every single week. This iconic red beet soup is made with beef (or vegetarian), cabbage, potatoes, carrots, garlic and dill, and then served with a dollop of sour cream and rye bread.
⬇️⬇️⬇️⬇️ CLICK FOR RECIPE ⬇️⬇️⬇️

12 cups water, beef or vegetable broth/stock
5 cups green or red cabbage thinly sliced
1 large onion chopped
3 medium carrots chopped
2 tbsp olive oil
3 large beets peeled and cut into matchsticks
4 large potatoes peeled and cubed
6 oz can tomato paste low sodium
2 tsp salt
3 bay leaves
1 tbsp white vinegar
Pinch of sugar or maple syrup
3 large garlic cloves grated
Ground black pepper to taste
1/4 cup dill or parsley finely chopped
Yogurt sour cream and rye bread, for serving

🖨Printable recipe

1. In a large pot (I use 6 quart Dutch oven), add broth, bay leaves and bring to a boil. In the meanwhile, wash, peel and cut vegetables.
2. Once broth is boiling, add cabbage, cover and bring to a boil. Then reduce heat to low and cook for 20 minutes.
3. In the meanwhile, preheat large skillet on medium heat and swirl 1 tbsp of oil to coat. Add onion, carrots and saute for 5 minutes, stirring occasionally.
4. Add beets, remaining 1 tbsp of oil and cook for another 3-4 minutes.
5. Transfer sauteed veggies to a pot along with potatoes, tomato paste and salt. Cover, bring to a boil and cook on low heat for 20 minutes.
6. Turn off heat. Add vinegar, sugar, garlic and pepper. Stir and let borscht sit for 10 minutes to allow flavours to marry each other. Add dill, stir and adjust any seasonings to taste.
7. Serve hot with a dollop of yogurt or sour cream, bread and garlic clove on the side (this is not for everyone).

Store and reheat: Refrigerate borscht in a large pot you cooked it in for up to 5 days. Reheat by simmering on low in small pot only amount you are planning to consume.

Freeze: Freeze in an airtight glass container for up to 3 months. Then thaw on a counter overnight and reheat.

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00:00 Intro
00:38 Chop vegetables
01:35 Make "zazharka"
01:50 Cook cabbage
02:32 Combine everything in one pot and cook
03:09 Add seasonings
03:49 How to serve borscht soup
04:10 Make rye garlic toast
04:35 Taste test

Hello! My name is Olena Osipov and I create healthy easy recipes on Quick dinners, and a lot of healthy Instant Pot and Air Fryer recipes. I'm a mom to 2 boys and soon-to-be Certified Nutrition Coach and Cornell University Healthy Living program graduate. I grew up in Ukraine on real food. As an adult, I tried many diets without results. Now for over 10 years, I cook quick and easy healthy meals for my family. I can help you with “What’s for dinner?” too. Read more about me



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#ifoodreal #borscht #ukrainian #soup

1,351 Views · 27 days ago


If you ask me my least three favorites foods, they are: raw tomatoes (loved them any other way though), goat cheese (but love cheese from sheep) and BEETS. I don't know what it is - perhaps because they are a very earthy vegetable. But I was convinced I would need to find a way to truly love beets. And folks, it happened. In a Russian and Ukranian soup called Borscht.

Borscht becomes a stunning, vibrant red color thanks to the beets dying the soup and it only gives the soup a hint of earthy, while remaining full of rich flavor from a combo of ingredients such as garlic and dill. Now a Borscht is traditionally also served with potatoes and some meat but to keep those are totally optional. Either way, it's a lighter dish and will be in my new, lighter cookbook! And it's made very quickly and conveniently in the Instant Pot!

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