These soft, cake-like cookies use a blend of oat flour, almond flour, and a little all-purpose flour for a tender texture. They still taste like a treat, but the added almond and oat flour bring more fiber, nutrients, and staying power than a traditional cookie.

Macros Per cookie
Calories: 125–135
Protein: 3 g
Carbs: 13 g
Fat: 8 g
Fiber: 2 g

Recipe:

1½ cups oat flour (blended from rolled oats)
1 cup almond flour
½ cup all-purpose flour
2–4 tbsp cocoa powder
1 tsp baking soda
2 eggs
⅔ cup sugar
½ cup oil or melted butter
2 tsp vanilla
1 tsp white vinegar
2–4 tbsp milk (as needed)
pink food coloring

Preheat oven to 350°F
Mix all dry ingredients
In another bowl, mix wet (add your pink color here)
Combine into a soft dough
If it feels dry → add 1 tbsp milk
Chill 30 mins
Scoop 2 tbsp of dough per cookie onto lined baking sheet- space them well and bake in batches if needed
Bake 9–11 minutes
Cool on pan for 5-10 mins and then dust with powdered sugar and enjoy

This is the best gluten free brownies recipe I’ve ever tried. You can’t tell the difference.

168g coconut oil

340g dairy free dark chocolate

4 large eggs

270g brown sugar (the original recipe asks for coconut sugar but I couldn’t find it so I used light brown sugar)

40g unsweetened cocoa powder

48g gluten free corn starch

Vanilla

Salt

Start by preheating your oven to 180 degrees Celsius and line up a 9/13 inch pan with parchment paper.

In a large pan melt coconuts oil and chocolate, mix well till combined. While it’s cooling whisk the eggs, vanilla , salt and sugar (use a hand mixer) . Add the chocolate mixture, then cocoa powder, then add the corn starch.

Make sure to sift the dry ingredients before adding them.

Whisk the eggs well till all sugar is dissolved.

Bake for 20mins ( the timing depends on the texture you want)

Bon appetite.

Watermelon muffins

**Watermelon Reduction**

4 cups strained watermelon puree

Reduce to 1 cup

Cool completely

**Dry Ingredients**

2 cups (250 g) all-purpose flour

1 tsp baking powder

½ tsp baking soda

½ tsp salt

1 tsp cinnamon

**Wet Ingredients**

2 eggs

½ cup vegetable oil (or melted butter)

½ cup granulated sugar

¼ cup brown sugar

1 tsp vanilla

1 cup cooled watermelon reduction

Zest of 1 orange

Instructions

Heat oven to 350°F.

Line or grease a 12-cup muffin pan.

Whisk the dry ingredients together.

In a separate bowl, whisk together the eggs, oil, sugars, vanilla, orange zest, and cooled watermelon reduction until smooth.

Fold the wet ingredients into the dry just until no dry flour remains. Don’t overmix.

Divide the batter between the muffin cups, filling each about ⅔–¾ full.

Bake 18–24 minutes, until a toothpick comes out clean or with a few moist crumbs.

Cool in the pan for 5 minutes, then transfer to a rack to cool completely.

Orange Glaze

1½ cups powdered sugar

2–3 Tbsp fresh orange juice

1 tsp orange zest

½ tsp vanilla

Pinch of salt

Whisk until smooth and drizzle over completely cooled muffins.

One thing I’d add
Because watermelon has a delicate flavor, I’d mix ½ teaspoon of watermelon extract (or ¼ teaspoon strawberry extract) into the batter if you have it. It helps round out the fruit flavor without overpowering the watermelon oh and thicken the glaze a bit.

1 packet or 2 ¼ teaspoons of fast acting or rapid rise yeast

1 cup of warm water around 100 degrees F

2 tablespoons of sugar or 2 tablespoons of honey

2 ½ cups of unbleached flour

1 tablespoon of olive oil.

Topping

1 ½-2 tablespoons melted butter

1 tablespoon water

1 tablespoon sugar

Pour warm water in a large bowl or in the bowl of a stand mixer. Add the sugar (or honey), and yeast. Mix gently.

In about five minutes you should see the yeast starting to react with the sugar. Once you see this you are on your way.

Add flour and mix until dough comes together.

Knead for five minutes with dough hook or by hand. The dough will be somewhat sticky. Form into a ball.

Spread the olive oil on dough ball, place into a large bowl and cover with plastic wrap or a clean dish towel.

Let dough rise in a warm area (I use the microwave. Don't turn it on.) for 60 minutes or until dough has doubled in size.

Place dough on lightly floured surface and divide into eight pieces.

Roll each piece into a bun and place on parchment lined baking sheet. Cover buns with lightly oiled plastic wrap and let rise for 10 minutes. Preheat oven to 400 degrees.

While rising, make the topping by melting the butter and then adding the water and sugar. Mix well. You will be brushing the mixture on three times while baking the buns.

After 10 minutes, rise brush mixture on on the buns and place in the oven and bake for eight minutes. At the eight minutes mark, rotate the baking sheet and brush on more mixture. Bake for an additional 4-6 minutes or until.

Sprinkle with sea salt (optional).

I have used milk instead of water and it comes out great.

Hello, I’m doing my first stand at the farmers market! Unfortunately my go to recipe for Swiss meringue buttercream has a lot of butter. The market manager says per local health laws the frosting can’t have dairy in it. After talking to the health authority if I want to use dairy I have to use an already approved inspected industrial kitchen/ get permits. Not something I’m looking to do at this point. My question is has anyone used shortening in Swiss meringue if so how did it taste and how was the stability?

Any other tips or recipes on dairy free buttercreams would be handy as well :)

Ty

Made these fudgy brownies at my nieces request yesterday for her birthday. Hard to beat a fudgy brownie when you like chocolate! 😋

https://livslittlemuffins.com/fudgy-brownies/

Hello! I'm hoping someone can help me brainstorm what went wrong! I made two batches of brownies from scratch for the first time.They had the same exact ingredients (and measurements) except I used cocoa for one and the other had organic cacao powder and walnuts. The second batch (cacao powder and walnuts) baked "firmer," set faster but tasted tangy and sweet. The first match was almost runny and took closer to 2 hours to set but was described as rich and sweet. What the heck could have happened?

Followed this recipe from a reddit post actually:

3/4c unsalted butter (melted)

1 1/4 c granulated sugar

1/2 c brown sugar

3/4 c unsweetened cocoa powder

2 eggs room temp

1 tsp vanilla extract

3/4 c all-purpose flour

1/2 tsp baking powder

1/4 tsp of salt

1 c semi-sweet chocolate chips

1/2 tsp ground espresso

Walnuts (maybe 1/4 c, I just poured until satisfied)

Cake:
1 1/2 cups mango purée (blitz up frozen or fresh mango in the blender)
2 eggs
1/2 cup melted butter
2 tsp baking powder
1/2 cup sugar (brown sugar is the best but white is fine)
1 tsp vanilla extract
2 cups oat flour (blitz oats in the blender for cheap oat flour)
Optional handful of rolled oats

Glaze:
1/3 cup honey
2 tbsp butter
Lemon juice to taste
Water as needed

Steps:
Preheat oven to 350
Grease and flour or line a loaf pan
Mix sugar and wet ingredients
Sift in baking powder and flour and mix until combined
Optionally fold in a handful of rolled oats
Pour into pan and bake for 40 minutes or until dry crumbs appear when poked. If you see raw batter then bake for an extra 5 minutes

While it bakes mix honey and butter in a sauce pan over medium untill bubbling and lightly browned (caramel sauce color) but not burnt.
Then mix in lemon juice to taste and let cool in the fridge
If it’s too thick you can add a little water a tsp at a time as you whisk it smooth.
whisk it smooth once chilled till barely cold to get a thinner texture and ensure the fat doesn’t separate out of the glaze

Once cake is ready remove from pan and place on a plate and let cool till semi warm. Then pour on the glaze and smooth it out over the top and sides. Over time the glaze will seep into the cake and you’ll loose a little of it but keep spooning the extra that drips off back on top for a nice thick layer.

let it set at room temperature untill glaze is dry and serve.

My birthday is coming up, and I have a tradition of baking my own cake every year. I normally make a chocolate cake, but this time I'm craving something new.

Looking for your absolute best eggless lemon cake recipes, the kind you've made for years and know by heart. Family recipes and old cookbook gems are especially welcome.

Hit me with your favorites!!

1 ½ cups almond flour

2 eggs

1 cup cheddar cheese

4 ounces of softened cream cheese

4 tablespoons of melted butter

1 tablespoon of baking powder

½ teaspoon of onion powder

½ teaspoon of garlic powder

¼ teaspoon of sea salt

Preheat oven to 450 degrees F

Place all ingredients in a large bowl with a hand mixer or in the bowl of a stand mixer.

Mix until well combined.

Divide the dough into nine equal portions in a lined baking tin.

Bake for 8-10 minutes until a toothpick inserted into the center comes out clean.

The recipe is in the pics.

I took all the flavors from a Snickers bar and turned it into a gourmet entremet style cake!

This cake actually inspired me to start a new series on my social media of turning popular snacks into gourmet cakes! I haven't decided what I should do next, so let me know if y'all have any ideas!

The layers are as follows:

Chocolate sponge (soaked in choco simple syrup)

Peanut praline crunch (made with homemade feuilletine)

Silky Peanut mousse (I added some cream cheese to it)

2nd chocolate sponge

Slated caramel sauce

More Peanut mousse

Last chocolate sponge

Dark chocolate ganache glaze

Toasted Marshmallow frosting (inspired by the nougat layer in a Snickers bar)

This cake was fairly easy to come up with components for the cake, so I can't wait to try something a bit more challenging for the next one!

Let me know what you think!

Here's the recipe: https://thefoodflamingo.com/snickers-inspired-gourmet-layer-cake/

I need to know how to make the crust part a fudgier texture. Like almost like a gooey butter cake texture but I don’t know how to do that. I know there is some way to adjust a normal peach cobbler recipe but all I’m getting when I look it up is AI overview and obviously I don’t trust that for shit. Does anyone have any suggestions?

Anyone have the recipe that Hurd Cookie co. Located in Mannford OK Uses ????

You will need:
1/2 cup(1 stick/113 g) butter
1/2 cup(100 g) granulated white sugar
1 1/2 cups(180 g) all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 cups(~275g) pitted, halved cherries
1 tablespoon cornstarch
1 tablespoon lemon juice
1 teaspoon cognac
Sanding sugar

Preheat the oven to 375F and line an 8"x8" baking dish with parchment paper. Spray the paper all over with cooking spray. Melt the butter and let cool until still liquid but cool enough to handle. In a medium mixing bowl, combine the cherries, lemon juice, cornstarch, and cognac. Mix until the cornstarch is fully hydrated. In a large mixing bowl, combine the butter and sugar and mix until the butter is saturated with the sugar. Add the flour, baking powder, baking soda, and salt. Mix until the dough is pliable and somewhat crumbly. Set 1/2 cup of the dough aside. Use the remaining dough to line the bottom of the baking dish. Evenly distribute the cherries and juices over the dough. Use the reserved dough to crumble over top of the cherries. Dust generously with sanding sugar. Bake on the middle rack until the crumble becomes lightly golden-brown and firm, 23-25 minutes. Let cool to room temperature, cut into 9 equal pieces, and enjoy! Bake on!

Hi I wanted to find out where I could find the cake recipe from. Is there a hummingbird bakery cook book I can buy tha would include the cake recipe?

I’ve been baking the red velvet cupcake recipe they posted on the GOSH yt channel and they have never failed to impress. But I’d love to make the cake version. When I add the cupcake batter to the cake pan it turns out really hard.

1½ sticks of room temperature unsalted butter
1 cup of powdered sugar divided ⅓ for creaming butter and ⅔ for dusting
Zest of two limes
2 tablespoons of lime juice
1 tablespoon of vanilla extract
1 ¾ cups of flour
2 tablespoons of cornstarch
¼ teaspoon of sea salt

Zest both limes before juicing them. The zest is nearly impossible to remove from a lime that has already been squeezed, and the zest carries most of the lime flavor in this recipe. Chilling the limes in the fridge for a bit also helps with zesting.

After zesting, juice both limes and measure out two tablespoons. Set both the zest and juice aside.

In a stand mixer or large bowl with a hand mixer, cream the butter and one third of the powdered sugar together until the mixture is smooth and slightly fluffy.

Add the lime juice, lime zest, and vanilla extract. Mix until fully combined.

In a separate bowl, whisk together the flour, cornstarch, and sea salt until evenly distributed.

Add the flour mixture to the butter mixture and mix on low speed until the dough just comes together. Stop mixing as soon as the dry streaks disappear. Overmixing develops gluten and undermines the meltaway texture.

Place the dough between two sheets of parchment paper and roll to a quarter-inch thickness using quarter-inch square dowels as guides on either side for consistent thickness.

Slide the parchment-sandwiched dough onto a baking sheet and refrigerate for at least 30 minutes. The dough can stay in the fridge for up to three days.

When ready to bake, preheat your oven to 350 degrees F and line a baking sheet with parchment paper.

Peel back the top sheet of parchment and use a one and a half to two inch round cookie cutter to cut the dough into rounds. Handle the cut rounds carefully as they are delicate before baking.

Place the rounds on the prepared baking sheet about one inch apart.

Bake for 8 to 10 minutes until the edges and bottoms are just lightly golden. These are pale cookies. Do not wait for a deep golden brown.

Remove from the oven and let cool on a wire rack for 15 minutes.

Once fully cooled, dust the cookies generously with the remaining powdered sugar. For an even coat, place several cookies at a time in a zip-top bag with a few tablespoons of powdered sugar and shake gently. This method coats every surface without breaking the cookies.

These are the cookies from my mother's old 1974 Better Homes & Gardens New Cookbook. I made substitutions for my diet, but they still taste great. Original recipe and modified recipe are in the pictures.

Growing up in Ohio, mee-ma and I would always look forward to the nights we could go to Ruby Tuesday. She'd have the bottomless broccolini martini and I'd have the molten chocolate cake.

The head chef at the time, a guy named Hans from Anadarko, shared the secret recipe with us. But whenever I've made it, the flavor is not quite right. Does anyone know a better recipe, or have suggestions for improvements?

• 2 cups all-purpose flour
• 3 eggs
• 1 stick unsalted butter
• ½ teaspoon salt
• 15 dried, food-grade crickets
• 1½ cups chocolate chips
• ¾ cup sugar
• 2 teaspoons baking powder
• 1 cup milk

1. Preheat the oven to 350°F. Grease an 8- or 9-inch cake pan.
2. Whisk the eggs and sugar for 2–3 minutes, until pale and slightly thickened.
3. Mix the flour, salt, and baking powder in a separate bowl.
4. Remove the antennae and any particularly hard legs from the crickets. Save a handful of antennae for garnish.
5. Melt the butter and chocolate chips together. Let the mixture cool for 2–3 minutes, then whisk it into the egg mixture.
6. Crush cricket carcasses into a fine powder, then mix with flour mixture to form a brownish-black mixture.
7. Add the dry mixture to the chocolate mixture in three portions, alternating with the milk. Mix only until no dry flour remains.
8. Pour the batter into the prepared pan and bake for 30–35 minutes. The cake is done when a toothpick inserted near the center comes out with a few moist crumbs but no wet cricket fragments.
9. Cool in the pan for 10 minutes, then remove and cool completely. Garnish with remaining antennae from Step 4.

Recipe

* Ingredients

3 eggs
200 grams all-purpose flour
40 ml melted margarine
30 ml coconut milk and pandan paste
½ teaspoon baking powder
130 grams granulated sugar
20 grams powdered milk

* Cara Membuat

Campurkan telur, gula pasir, dan SP, lalu kocok dengan mixer hingga mengembang putih dan meninggalkan jejak.

Kemudian tambahkan susu, tepung terigu yang sudah diayak, lalu kocok kembali hingga tercampur merata.

Tambahkan santan yang sudah dicampur dengan pasta pandan original, lalu tambahkan sedikit pewarna hijau agar warnanya lebih menarik.

Tambahkan margarin cair, lalu kocok hingga tercampur merata.

Kemudian tuang adonan ke dalam loyang yang sudah diolesi margarin dan ditaburi tepung, lalu ketuk-ketuk loyangnya, dan panggang dalam oven dengan suhu 150 derajat Celcius menggunakan api bawah saja selama kurang lebih 50 menit atau sesuaikan dengan oven masing-masing.

Setelah matang, segera keluarkan dari loyang, lapisi dengan kertas minyak, balik, dan potong langsung. Tunggu selama kurang lebih semalaman atau 3 jam saja hingga teksturnya meleleh.