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Bakery vs Homemade MATCHA MOCHI CAKE: https://youtu.be/MVm7Zvw_ziY Mirror Glaze Donuts for the 2016 Olympics!
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Mirror Glaze Olympic Donuts Recipe:
Ingredients:
- 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.
Steps:
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
Steps
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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Making things Fun, Pretty, and Delicious! Honeysuckle is a lifestyle channel for young adult women interested in entertaining and cooking at home.
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Juicy 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
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: https://natashaskitchen.com/classic-r...
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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 ⬇️⬇️⬇️
►INGREDIENTS:
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 https://ifoodreal.com/ukrainian-borscht/
►DIRECTIONS:
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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⏰TIMESTAMPS:
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
💚ABOUT IFOODREAL
Hello! My name is Olena Osipov and I create healthy easy recipes on ifoodreal.com. 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 https://ifoodreal.com/about-olena/
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#ifoodreal #borscht #ukrainian #soup
Recipe: https://pressureluckcooking.co....m/instant-pot-borsch
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!
#pressureluck #instantpot #borscht
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