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Published byBlanche Irene James Modified over 7 years ago
Welcome to Arista’S Baking!
Pick any Tasty Dessert to get started
Maple-Walnut Dark Chocolate Chunk Cookies Ingredients: ¼ cup palm shortening (you can substitute unsalted butter or ghee) ¼ cup walnut oil (or avocado oil or coconut oil) 2/3 cup maple sugar 1 egg 2 cups blanched almond flour ¼ teaspoon salt ¾ teaspoon baking soda 1 teaspoon vanilla Pinch cinnamon ¾ cup walnuts, chopped ( or you can use pecans) 3.5 oz. bar of 80% or 90 % dark chocolate, chopped into chunks
Maple-Walnut Dark Chocolate Chunk Cookies Instructions: 1.Preheat oven to 350F. 2.Stir palm shortening, walnut oil and maple sugar in a bowl until well combined (or beat in a mixer). Add egg and again stir. Add vanilla. 3.Add dry ingredients (almond flour, salt, baking soda, and cinnamon). Stir to incorporate. Add in chopped walnuts and chopped chocolate. 4.Form 1.5 inch balls of dough. 5.Bake 10 minutes. Let cool on cookie sheet. Enjoy!
Maple-Walnut Dark Chocolate Chunk Cookies Here is what the final product should look like. I hope you enjoy these delicious and easy to make cookies. These are my personal favorite.
New York Cheesecake Ingredients: 15 graham crackers, crushed 2 tablespoons butter, melted 4 (8 oz.) packages cream cheese 1 1/2 cups white sugar ¾ cup milk 4 eggs 1 cup sour cream 1 tablespoon vanilla extract ¼ cup all-purpose flour
New York Cheesecake Directions: 1.Preheat oven to 350F. Grease 9 inch springform pan. 2.In a medium bowl, mix graham cracker crumbs with melted butter. Press onto bottom of springform pan. 3.In a large bowl, mix cream cheese with sugar until smooth. Blend in milk, and then mix in the eggs one at a time, missing just enough to incorporate. Mix in sour cream, vanilla and flour until smooth. Pour filling into prepared crust. 4.Bake in preheated oven for 1 hour. Turn the oven off, and let cake cool in the oven with the door closed for 5 to 6 hours; this prevents cracking. Chill in refrigerator until serving.
New York Cheesecake This is what the final product should look like. Enjoy!
Peanut Butter Blossoms Ingredients: 48 HERSHEY’s Kisses brand milk chocolates ½ cup shortening ¾ cup Reese’s Creamy Peanut Butter (or brand of choice) 1/3 cup granulated sugar 1/3 cup light brown sugar 1 egg 2 tablespoons milk 1 teaspoon vanilla extract 1- ½ cups all-purpose flour 1 teaspoon baking soda 1/3 cup additional granulated sugar for rolling ½ teaspoon salt
Peanut Butter Blossoms Directions: 1.Heat oven to 375F. Remove wrappers from chocolates. 2.Beat shortening and peanut butter in large bowl until well blended. Add 1/3 cup granulated sugar and brown sugar. Beat until fluffy. Add egg, milk and vanilla and beat well. Stir together flour, baking soda and salt. Gradually beat into peanut butter mixture. 3.Shape dough into 1-inch balls. Roll in granulated sugar if desired, place on ungreased cookie sheet. 4.Bake 8 to 10 minutes or until lightly browned. Immediately press a chocolate into center of each cookie. Cookie will crack around edges. Remove from cookie sheet to wire rack. Cool completely. Enjoy!
Peanut Butter Blossoms Makes about 48 cookies. This is what the final product should look like. Enjoy!
Orange-Cranberry Muffins Ingredients: ¾ cups frozen orange juice concentrate (about ½ can), thawed Zest from 1 orange (about 2 tablespoons) 2/3 cups evaporated cane juice ¼ cup extra virgin coconut oil, melted 4 eggs ¼ cup coconut flour 1 ½ cups almond flour ¼ teaspoon salt ¼ teaspoon cream of tartar ½ teaspoon baking soda 2 cups fresh or frozen whole cranberries 1 cup sliced almonds
Orange-Cranberry Muffins Directions: 1.Preheat oven to 350F. Prepare a muffin pan by greasing very well or by lining with paper liners (or a silicone muffin pan). 2.In a small bowl, combine coconut flour, almond flour, salt, baking soda, and cream of tartar. 3.In a large bowl, combine eggs, melted coconut oil, orange zest, orange juice concentrate, and sugar in a bowl. Mix well. 4.Add dry ingredients to wet ingredients and stir to combine. 5.Fold in cranberries and almonds. Spoon into prepared muffin pan. 6.Bake for 30-35 minutes. If not using muffin cups, cool completely in pan before removing.
Orange-Cranberry Muffins This is the final product. I hope you will enjoy!
Thank You Thanks for watching and I hope you will enjoy some of these delicious desserts with your family and friends.
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