Tag: topping

Sweet pumpkin focaccia (very soft, with caramelized topping!) Easy – Gordon Ramsay’s version

Sweet pumpkin focaccia

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There Sweet pumpkin focaccia it's a leavened amazing! variant of the salty version. In this case, always made with Flour, water, yeast, pumpkin pulp in the dough that makes it very soft, but with the addition of a small one percentage of sugar, which gives the sweet taste! To complete, a honey topping And scented with cinnamon; slightly crunchy and caramelized that pleasantly contrasts with the soft interior! An ideal unique delight either alone, both to accompany Nutella, Jams, Chocolate cream !

Sweet pumpkin focaccia

It's about a easy preparation, which you can make by hand without mixer. The time of wait for the leavening, spread in a pan, bake in the oven and yours Sweet pumpkin focaccia is ready to be served! Ideal for Breakfast, snack, from to carry in the backpack of school, for theoffice, but also for Buffet and parties such as Halloween ,; believe me also i children they will love it!

PREPARATION TIMES

Preparation Cooking Total
20 minutes + rising times 30 minutes 50 minutes

Ingrediants

Quantity for 1 large classic oven pan
For the dough:

  • 800 grams of Manitoba flour (which you can replace with '0 or' 00 flour)
  • 1 level tablespoon of dry brewer's yeast (or 10 g of fresh brewer's yeast)
  • 400 ml of water
  • 40 grams of soybean oil
  • 400 gr of cooked pumpkin puree, perfectly dry (I prefer to get it from pumpkin cooked in the oven, it is also good boiled, steamed, frozen, important is that it is squeezed very well and dry)
  • 80 grams of sugar
  • 13 gr of fine salt

To season:

  • 3 tablespoons of sugar
  • 2 tablespoons of butter (which you can substitute with very mild soybean oil)
  • 2 teaspoons of cinnamon
  • 3 – 4 tablespoons of honey to be added as soon as hot

Method

How to make sweet pumpkin focaccia

First of all, prepare the dough by following the PUMPKIN FOCACCIA procedure

The ingredients are the same, the only difference is add the sugar immediately with the flour.

Only after rising, you can roll out in a baking tray lined with parchment paper and season with sugar and cinnamon previously mixed together:

how to make sweet pumpkin focaccia

Then let it rise for another hour and before baking, add the scattered flakes of butter or a drizzle of oil.

Finally bake in the oven at 190 ° static, very hot, in the lower part on the bottom for 10 minutes, then transfer to the middle part and complete cooking for another 15 – 20 minutes until golden brown! check the times, they could increase or decrease from oven to oven!

Remove from the oven and pour in the honey immediately!

Here is ready Sweet pumpkin focaccia!

Sweet pumpkin focaccia

It keeps perfectly 3 days well sealed in a film

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Easy Homemade Banana Pudding with Meringue Topping by Gordon Ramsay

homemade banana pudding with meringue

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There is nothing like Old Fashioned

Homemade Banana Pudding

This recipe is from Heaven to a Southerner!

Today I’m thrilled to bring you a recipe video for Homemade Banana Pudding with a Meringue topping. The printable recipe is below the video.

Let’s get started…

The ingredients you will need for the Homemade Banana Pudding with a Meringue Topping are:

  • Nilla Wafers
  • Bananas
  • Sugar
  • Flour
  • Eggs (separate the yolks from the whites)
  • Vanilla

How to Make Homemade Banana Pudding with Meringue Topping

  • Take the Nilla Wafers and put them in the bottom of medium sized bowl

  • Cover with sliced bananas.

nilla wafers

  • Repeat this process twice so you have Nilla Wafer layer, then bananas, then another layer of wafers and more bananas.  Top her off with a last layer of the wafers to look like the above picture. Set aside.

How to Make the Pudding 

  • In a medium size sauce pot or double broiler, add sugar, egg yolks, milk and flour and whisk on low heat.  Stir constantly til thickened about 15 mins.

  • Take off heat.  Add in vanilla

homemade banana pudding

  • Stir it in and then immediately pour onto banana and wafers

Tips For Making the Meringue Topping

 Meringue is a simple thing to make, as easy as turning on a mixer, but there are a two things you need to know about.

  1. Make sure no yellow from your egg gets in with your white. None. At. All. You want only whites so be careful when separating them.
  2. Make sure everything that is going to come into contact with your egg whites is clean and clear of any greasy residue. Fresh from the dishwasher should be just fine.

  • Place your egg whites in the bottom of a clean mixing bowl. Beat with electric mixer until foamy.   Add in sugar and continue beating until stiff peaks form

 You know you are there when you pull your beaters up out of the meringue and it creates a point that remains standing up, this is why we refer to it as a stiff peak. See the video above for a bit more detail if you like.

meringue on homemade banana pudding

  • Add the meringue topping and spread it to the edges to seal it well. Then bake at  for 10 mins til top is golden.

homemade banana pudding with meringue

And there you have it, a gorgeous meringue to top a delectable homemade banana pudding.

If you’d like to see my original post about homemade banana pudding in 2008 with step by step photos, please click here.

There is nothing in this world like real homemade banana pudding. I hope you get to wrap your hands around a bowl soon!

 

Homemade Banana Pudding

Ingredients

  • ½ cup sugar or splenda
  • cup all purpose flour
  • 3 egg yolks
  • 2 cups milk
  • 1 box Vanilla Wafers
  • 5 bananas
  • ½ teaspoon vanilla
  • dash salt

Instructions

  • Place a layer of Nilla Wafers in the bottom of a medium sized mixing bowl. Slice a banana over the top. Repeat two more times with another layer of wafers and remaining bananas.

  • In sauce pot (or double boiler) on medium low heat, add all ingredients except for vanilla. Stir well with wire whisk. Allow to cook, stirring constantly to prevent scorching, until thickened – about fifteen minutes.

  • Add in vanilla and stir. Immediately pour over wafers and bananas.

  • Whip egg whites until foamy. Add sugar. Continue beating on high speed until soft peaks form. Pour onto top of pudding and spread to edges to seal well. Bake at 325 for ten minutes or until top is golden.

You may also like these recipes:

Frozen Banana Pudding

Homestead Banana Bread

Banana Mug Cake Low Sugar

Banana Pancakes – Healthy, Quick, Simple, Delicious!

I am an optimist. It does not seem too much use being anything else.

~Winston Churchill

 



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Gluten-Free Applesauce Cake with Cinnamon Crumb Topping by Gordon Ramsay

Gluten-Free Applesauce Cake with Cinnamon Crumb Topping

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Gluten-Free Applesauce Cake #glutenfree #cake

Apple Cake to the Rescue. Again.


I decided to bake a cake. Because trying to wrestle gluten-free pie dough for an apple pie just seemed too fussy. Too complicated. Though in all honesty, that isn’t the whole, unvarnished truth. The whole, unvarnished truth is, Yours Truly is more of a cake person than a pie person. It’s true- pies have their charm. I’ve been known to inhale a slice or two of apple pie in my day. But here’s the thing. And I’m going to be blunt.

Gluten-free pastry crust is simply not as flaky and tender and melt-in-your-mouth wonderful as wheat pastry crust. There. I said it. Fighting words, to some. And if you are among those true believers feel free to disagree. And go eat your gluten-free pie. I bless you with a thousand sprinkles of pie fairy dust. With love. And kisses. And pink ponies.

Respectfully.

Gluten, you see, is more than a pesky protein with a bad rep. Gluten is what makes pastry dough soft, flaky and tender. Gluten is what inspired bakers to bake all those years ago, firing up their hand-hewn brick-lined ovens. Gluten was their muse. Their seductive mistress. Gluten took them beyond three ingredient pancakes and palm-tossed flatbreads. Gluten fed their imagination. Inspired tarts, baklava, cupcakes. Napoleons. And yes. Apple pie. Because gluten is a magical ingredient (despite its bad press these days). We have to admit it. She’s not an easy paramour to replace.

Perhaps some day soon I’ll be tempted to experiment with a gluten-free wheat-free pastry dough. I’ll be lured into believing I can recreate such delicate, fragile beauty. But not today. I’ll bake this ‘no apology necessary’ Apple Crisp or this amazing Pumpkin Pie with Coconut-Pecan Crust.

For breakfast, I’ll eat applesauce cake.

Right now, I can live with that.

Gluten-Free Applesauce Cake #glutenfree #cake
Gluten-Free Applesauce Cake. Allegedly. #glutenfree #cake #gone
Gluten-Free Goddess Applesauce Cake.  #glutenfree #cake

Karina’s Applesauce Crumb Cake Recipe with Cinnamon

Originally published November 2012 by Karina Allrich.

We debated whether or not to add chopped nuts to this (delightful!) cinnamon-laced and apple pie spiced gluten-free coffee cake. And though we were mightily tempted, we decided to keep it simple, and skipped the nuts.

Ingredients:

1 cup sorghum flour
1 cup potato starch (not potato flour)
1/2 cup hazelnut, chestnut or almond flour
1 1/3 cup light brown sugar
1 teaspoon xanthan gum
1 teaspoon sea salt
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1 teaspoon allspice
1 teaspoon ginger
1/4 teaspoon nutmeg
3 organic free-range eggs, beaten
1/2 cup coconut oil or vegetable oil
1 tablespoon bourbon vanilla extract
1 cup organic applesauce

For the topping:

1/3 cup light brown sugar
3 tablespoons sorghum flour
3 tablespoons organic coconut oil
1 teaspoon ground cinnamon

Instructions:

Preheat the oven to 350ºF. Line a 9-inch deep cake pan or baking dish with a piece of parchment paper.

In a large mixing bowl, whisk to combine the dry ingredients: sorghum flour, potato starch, hazelnut flour, brown sugar, xanthan gum, sea salt, baking powder, baking soda, cinnamon, allspice, ginger, and nutmeg.

Add in the eggs, oil, and vanilla extract. Beat to combine.

Add in the applesauce and beat by hand to mix the batter.

Scoop the batter into the prepared cake pan and smooth it out to the edges.

Make the topping combining the brown sugar, sorghum flour, coconut oil, and cinnamon. Mix with a fork until sandy textured.

Spread the crumb topping on the batter. Lightly press down.

Bake in the center of the oven for 40 minutes, then loosely tent a piece of foil over the top to prevent the topping from over-browning. Bake for 10 to 15 minutes more, until the center of the cake is firm and a wooden pick inserted in the middle emerges clean.

Cool the cake on a wire rack.

Delicious and fragrant with spices served warm. Careful- it will be a bit fragile when warm.

This lovely cinnamon-spiced cake may be baked the night before, cooled, and wrapped for the next morning.

Slice, wrap in foil, and freeze uneaten cake slices in a freezer bag.

Yield: 10-12 slices

Recipe Source: glutenfreegoddess.blogspot.com


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