The post Donut Muffins Should Be on Your Baking Bucketlist appeared first on My Daily Magazine - Art, Design, DIY, Fashion and Beauty !.
]]>Ingredients:
- 1 cup white sugar
- ½ cup margarine, melted
- ¾ teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
- ½ cup milk
- 1 cup all-purpose flour
- 1 teaspoon baking powder
Instructions:
- Preheat the oven to 375°F and grease a 24-cup mini muffin pan.
- Mix half a cup of sugar, a quarter cup of margarine, and the nutmeg together in a large bowl. Stir in the milk, then mix in the flour and baking powder until just combined. Spoon the batter into the prepared muffin cups, filling each until half full.
- Bake in the preheated oven for 15 to 20 minutes, until the tops of the muffins are light golden brown. Remove them from the oven and transfer to a wire rack.
- Pour the remaining melted margarine into a bowl, and mix the rest of the sugar and cinnamon together in another bowl.
- Dip the top of each warm muffin in the melted margarine, then into the sugar mixture to coat. Allow to cool for 10 minutes before serving.
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]]>The post 3 Fruits t Use as an Egg Replacement appeared first on My Daily Magazine - Art, Design, DIY, Fashion and Beauty !.
]]>Applesauce
In a recipe with one egg, you can use 1/4 cup applesauce as an ingredient binder. This works especially well for sweet foods, although it’s best to use unsweetened applesauce to avoid adding too much extra flavor to the recipe.
Mashed bananas
One more well-known baking binder is banana. There are many recipes that incorporate bananas into the batter, including bread, pancakes, and even cookies. This will certainly add some banana flavor to your recipe, but luckily this pairs well with lots of other flavors like chocolate, nuts, cinnamon, and more. You can use half a banana to replace each egg.
Tomato
For savory recipes, you can use 1/4 cup pureed tomato to replace each egg. In a pinch, you can try out other fruit and root vegetable purees as well, like avocado or squash.
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]]>The post Cooking Got a Lot Easier with Dana Shultz appeared first on My Daily Magazine - Art, Design, DIY, Fashion and Beauty !.
]]>Recipe developer, food stylist, and cookbook author Dana Shultz is one of those guardian angels. The mastermind behind the successful food blog-turned viral Instagram page, Minimalist Baker, her goal is to make cooking a lot more easier and approachable.
“All eaters are welcome,” reads her website’s caption, as she invites the most novices of cooks to take a (tiny) leap of faith. The idea is simple: Shultz shares recipes that require 10 ingredients or less, 1 bowl, or 30 minutes or less to prepare. The meals vary (from savory to sweet) and most are plant-based. Shultz also shies away from fancy/expensive ingredients.
“Minimalist Baker was born out of a desire to make simple cooking available to the everyday cook—like me,” explained the recipe developer in an interview with Portland Monthly. “I would go and look at recipes on blogs and was generally evaluating whether or not I’d make the recipes based on how much time, equipment, and number of ingredients they required. I wanted simple, and it wasn’t there.”
Shultz’s intuition—that there’s a market for simple recipes—proved correct, and these days her fanbase on Instagram alone is staggering (some 2 million followers to date, and counting!).
“Our plans include continuing to perfect and improve what we already do on Minimalist Baker, which is to provide simple, plant-based recipes that are mind-blowingly delicious,” says Shultz. “If we can keep doing that, I think there will always be a place for us in the internet world and beyond.”
Get cooking! You have no excuse!
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]]>The post Check Out Siân-Amy Pettit’s Beautiful Cakes appeared first on My Daily Magazine - Art, Design, DIY, Fashion and Beauty !.
]]>When it comes to baking, one of our favorite people to follow for inspiration is Siân-Amy Pettit. She shares her work on Instagram on the account called @thepetitepudding and her cakes look absolutely delicious!
Pettit has a unique decorating style that makes her cakes look like they’re made of beads. “I started out with more of a shag carpet piping technique,” she told My Modern Met, “but I quickly found I preferred a finer, more intricate, and more detailed look to my designs. Something that felt unique, too. So that’s where the technique began, but it continues to evolve.”
She finds inspiration in patterns and repeating elements. She often includes birds, fruits, and flowers in her designs so they have a tropical vibe. The colors on each of the cakes are just stunning! We’re sure you’re going to love her work as much as we do, so follow her for more beautiful cakes.
The post Check Out Siân-Amy Pettit’s Beautiful Cakes appeared first on My Daily Magazine - Art, Design, DIY, Fashion and Beauty !.
]]>The post Sick of Chocolate Chip Cookies?—Try These Snickerdoodles! appeared first on My Daily Magazine - Art, Design, DIY, Fashion and Beauty !.
]]>Ingredients:
- 1/2 cup butter, softened
- 1 cup + 2 tablespoons sugar, divided
- 1 large egg, room temperature
- 1/2 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon cream of tartar
- 1 teaspoon ground cinnamon
Instructions:
- Preheat the oven to 375 F.
- Cream butter and 1 cup sugar until it’s light and fluffy and beat in egg and vanilla.
- Whisk flour, baking soda, and cream of tartar in another bowl, until it’s a creamed mixture.
- Mix cinnamon and remaining sugar in a small bowl.
- Shape the dough into 1-inch balls and roll them in cinnamon sugar.
- Place 2-inches apart on ungreased baking sheets.
- Bake until light brown, for 10-12 minutes. Remove from pans to wire racks to cool.
The post Sick of Chocolate Chip Cookies?—Try These Snickerdoodles! appeared first on My Daily Magazine - Art, Design, DIY, Fashion and Beauty !.
]]>The post Your Full-Proof Guide to Baking Light and Fluffy Cakes appeared first on My Daily Magazine - Art, Design, DIY, Fashion and Beauty !.
]]>Don’t Overmix Your Batter
Flour is the heart of the cake and overworking your cake can make it too tough. After the liquids are added to the batter, avoid overworking it and follow the mixing times on the recipe.
Measure Ingredients
The key to measuring the ingredients correctly is to use the proper tools for dry and liquid ingredients. Make sure you level off dry ingredients with a knife instead of scooping them directly out of the bag.
Use the Right Bakeware
For cakes, use aluminum or metal baking pans because they conduct heat well. Be sure to prep the pans with grease or flour to prevent the cake from sticking.
Temperature
Before you stick your cake in the oven, make sure the oven is preheated to the right temperature. Once your cake is finished, let it cool before icing it. Try and avoid opening the oven to check on the cake as it lets the heat escape. In regards to the ingredients, pay attention to if the recipe calls for them at room temperature.
The post Your Full-Proof Guide to Baking Light and Fluffy Cakes appeared first on My Daily Magazine - Art, Design, DIY, Fashion and Beauty !.
]]>The post You Only Need 2 Ingredients to Make Your Own Sourdough Starter appeared first on My Daily Magazine - Art, Design, DIY, Fashion and Beauty !.
]]>The best thing is that you only need two ingredients and that you already have them at home. Sourdough starter is a live culture that you make using flour and water. The key ingredient is time, but that doesn’t mean that you need to work hard on it. It only requires five minutes of your time every day and you can have a ready culture in a week.
What should you do? Use a digital scale to measure 150 grams of flour and 150 grams of warm water. Mix them in a mason jar and leave it for an hour, then cover with a cloth and cover loosely.
24 hours later, you’ll need to feed your starter, but first, discard the most of it until you’re left with only 80 grams. Now add 100 grams of water and 100 grams of flour to it and mix again.
Repeat these steps in the next two-five days. After five to seven days since your first started, you’ll notice your starter becoming bubbly and gooey and developing a characteristic smell. This means it’s ready to be used.
All you need to do next is “feed” your starter with equal amounts of flour and water once per week. Store it in the fridge in the meantime. Instead of discarding some of it, use it to bake delicious sourdough breads and pastry!
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]]>The post Baker Creates Adorable, Colorful Macarons appeared first on My Daily Magazine - Art, Design, DIY, Fashion and Beauty !.
]]>Even though it’s pretty hard to believe, Moon doesn’t have years of baking experience under her belt. On the contrary, she’s still a beginner who started making macarons only a year ago. And anyone who’s ever tried making these tasty cookies knows how hard it is to master the art of baking them.
“Making macarons is only a hobby, so I have no baking experience prior. I just started making macarons a year ago. The interesting part is how to pipe them neatly. My favorite part is decorating them since I get to add all of the adorable little details. Favorite character to make has to be Molang and Pusheen since I do make them a lot,” Moon shared on Bored Panda.
Take a look at Moon’s adorable and creative cookies and enjoy.
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]]>The post Viennese Whirls are the Easiest and Most Impressive Cookie Sandwiches appeared first on My Daily Magazine - Art, Design, DIY, Fashion and Beauty !.
]]>Ingredients:
- 9oz+3 1/2 oz of softened unsalted butter
- 1/3 cup+7 oz of powdered sugar
- 1 cup of flour
- 1 oz of corn starch
- 1/2 teaspoon of vanilla extract
- 8 oz of raspberry jam, homemade or store-bought
Instructions:
- Use parchment paper to line 3 cookie sheets, and draw 8 circles on each using a 2-inch cookie cutter so you can pipe evenly.
- With an electric or stand mixer, beat 1/3 cup of powdered sugar and 9 oz of butter together until pale and fluffy. Use a fine-mesh sieve to sift in the flour and cornstarch and continue to mix until well combined.
- Place the dough into a piping bag fitted with a star tip, and pipe the cookies onto the parchment paper.
- Bake at 375 F for 13-15 minutes. You don’t want them golden brown.
- With an electric hand mixer, whisk together the rest of the powdered sugar and butter with the vanilla extract to make the buttercream.
- Have the cookies cool completely before assembling. Pipe or smear on the buttercream, then a layer of jam, sandwich with another cookie, and enjoy!
The post Viennese Whirls are the Easiest and Most Impressive Cookie Sandwiches appeared first on My Daily Magazine - Art, Design, DIY, Fashion and Beauty !.
]]>The post Easy Hacks For Baking the Perfect Cookies appeared first on My Daily Magazine - Art, Design, DIY, Fashion and Beauty !.
]]>Measuring Your Flour Correctly
It might sound silly, but improper measuring is the most common reason for baking failures. Beginners should be extra careful when reading the recipe and measuring ingredients. It’s also best to use a digital scale instead of measuring cups.
Using a Light Baking Pan
Most people don’t know that dark baking pans absorb more heat, which means that your cookies are more likely to burn. If you’re a beginner, it may be best to stick to lighter baking pans.
Don’t Overwork Your Dough
Overworking the dough is a common mistake among beginners, especially if you’re making rolled cookies. Try rolling the dough as little, and as gently as you can to avoid this mistake.
The Temperature of the Butter
Your butter shouldn’t be too cold or too soft if you want your dough to be perfect. Let the butter sit out for 15 minutes before you use it.
The post Easy Hacks For Baking the Perfect Cookies appeared first on My Daily Magazine - Art, Design, DIY, Fashion and Beauty !.
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