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Learn how to make the best Sticky Toffee Pudding ►Full written recipe: https://thecookingfoodie.com/recipe/sticky-toffee-pudding-recipe/ ► Equipment I used in this video: https://www.amazon.com/shop/thecookingfoodie ►FOLLOW ME: Instagram: https://www.instagram.com/thecookingfoodie/ Facebook: https://www.facebook.com/thecookingfoodie Website: https://www.thecookingfoodie.com/ Ingredients: For the pudding: 200g Dates, pitted 1 teaspoon Baking soda 1 cup (240ml) Water 7 tablespoons (100g) Butter, softened 3/4 cup (150g) Brown sugar, light or dark 2 Eggs, large 1 1/3 cups (167g) Flour 1 teaspoon Baking powder 1/4 teaspoon Salt For the toffee sauce: 5 tablespoons (75g) Butter 3/4 cup (150g) Brown sugar 1 cup (240ml) Cream 1 teaspoon Vanilla extract Instructions: 1. Preheat your oven to 180°C (350°F) and grease an 8-inch baking dish. 2. Prepare the dates: chop pitted dates, then place the chopped dates and baking soda in a bowl, pour the boiling water over them, and let them soak for about 10 minutes. This will soften the dates. Then, using a fork 3. Make the Pudding Batter: In a mixing bowl, beat the butter and dark brown sugar until fluffy, about 2 minutes. 4. Add the eggs, vanilla extract and beat until incorporated. 5. Sift in the flour, baking powder, and salt. Gently fold the flour mixture into the wet ingredients. Then add the soaked dates and any remaining soaking liquid. Mix until combined. 6. Bake the Pudding: Pour the batter into the greased baking dish, spreading it evenly. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out clean. 7. Prepare the Toffee Sauce: While the pudding bakes, prepare the sauce. Put all ingredients except vanilla extract in a saucepan and melt together over medium heat, stirring occasionally. Then simmer for about 2-3 minutes, until smooth and slightly thickened. Remove from the heat, add the vanilla extract, and give it a final stir. 8. Serve the Pudding: Once the pudding is baked, pierce it all over with a toothpick or a fork, then pour about a 1/2 of the warm sauce on top, gently spreading it to the edges with a spatula to fully cover the sponge with a thick, sticky glaze. 9. Optionally, serve with a scoop of vanilla ice cream or a dollop of whipped cream for an extra treat. And drizzle some extra sauce on top.
Sticky Toffee Pudding Recipe
Full written recipe: https://thecookingfoodie.com/recipe/snickerdoodle-cookies-recipe/
Snickerdoodle Cookies 🍪
Quick, easy and delicious snickerdoodle cookies. If you like soft snickerdoodle cookies, this recipe is what you need. ►Full written recipe + tips and tricks: https://thecookingfoodie.com/recipe/snickerdoodle-cookies-recipe/ ► Equipment I used in this video: https://www.amazon.com/shop/thecookingfoodie ►FOLLOW ME: Instagram: https://www.instagram.com/thecookingfoodie/ Facebook: https://www.facebook.com/thecookingfoodie Website: https://www.thecookingfoodie.com/ Makes 20 large cookies or 30 medium cookies Ingredients: For the cookies: 2¾ cups (345g) All-purpose flour 1 teaspoon Baking soda 1½ teaspoons Cream of tartar 1 teaspoon Cinnamon 1/2 teaspoon Salt 1 cup (230g) Unsalted butter, room temperature 1 cup (200g) Sugar 2 Egg, large 2 teaspoons Vanilla extract For topping: 1/3 cup (67g) Sugar 2 teaspoons Ground cinnamon Instructions: 1. Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper. Set aside. 2. Make the cookies: In a bowl, combine flour, baking soda, cream of tartar, cinnamon and salt. Mix well and set aside. 3. In a separate large bowl, cream butter and sugar for 4-5 minutes until light and fluffy. Scrape the sides of the bowl and add the eggs and vanilla. Cream for 1-2 minutes longer. 4. Gradually add flour mixture and mix until combined. Do it in two or three parts. 5. Make the topping: in a small bowl mix sugar and cinnamon. 6. Use a small cookie scoop to scoop out the dough and roll it into a ball. Roll each ball in the cinnamon-sugar mixture. Sprinkle extra cinnamon sugar on top if desired. 7. Arrange the cookies 2 inches apart on the prepared baking tray. Bake for 8-10 minutes. 8. Allow to cool for at least 10 minutes before removing the cookies from the pan.
The Best Snickerdoodle Cookies Recipe
Learn how to make the best chocolate Basque cheesecake. ►Full written recipe: https://thecookingfoodie.com/recipe/chocolate-basque-cheesecake-recipe/ ► Equipment I used in this video: https://www.amazon.com/shop/thecookingfoodie ►Classic Basque cheesecake: https://youtu.be/kpzacq7tXMA ►Pistachio Basque cheesecake: https://youtu.be/473a0wupr-I ►FOLLOW ME: Instagram: https://www.instagram.com/thecookingfoodie/ Facebook: https://www.facebook.com/thecookingfoodie Website: https://www.thecookingfoodie.com/ Ingredients: 3¼ cups (730g) Cream cheese, room temperature 1 cup (200g) Sugar 250g Dak chocolate 1 tablespoon (8g) Cocoa powder 5 Eggs, large 1½ cups (360ml) Heavy cream 1 teaspoon Vanilla bean paste 1/4 teaspoon Salt 3 tablespoons (24g) Flour Directions: 1. Preheat your oven to 410°F (210°C). Grease a 9-inch (23cm) springform pan and line it with parchment paper, leaving the edges overhanging the pan by about 2 inches (5cm). This gives the cheesecake its signature rustic look. 2. Melt the Chocolate: Place the dark chocolate in a microwave-safe bowl and melt it in 30-second intervals, stirring between each, until smooth. Set it aside to cool slightly. 3. Prepare the Batter: In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy, about 2-3 minutes. Add melted chocolate, sift in cocoa powder and mix until smooth. 4. Add the eggs one at a time, mixing well after each addition. Pour in the heavy cream and vanilla bean paste and beat until combined. 5. Sift in the flour, add salt and mix on low speed just until combined. You don’t want to overmix. 6. Bake the Cheesecake: Pour the batter into the prepared springform pan. Bake for 40-55 minutes, or until the top is deeply golden and the center still has a slight jiggle when you move the pan. The cheesecake will continue to set as it cools. 7. Cool and Chill: Allow the cheesecake to cool at room temperature for about 2 hours. Then transfer it to the fridge to chill for at least 4 hours, or preferably overnight. 8. Serve: Once chilled, carefully remove the cheesecake from the springform pan and slice. Enjoy the creamy, rich chocolate goodness!
Chocolate Basque Cheesecake Recipe
9 easy dinner recipes anyone can make at home. Perfect for midweek nights or special occasions. ►Full written recipe: https://thecookingfoodie.com/recipe/9-easy-dinner-recipes/ ► Equipment I used in this video: https://www.amazon.com/shop/thecookingfoodie ►FOLLOW ME: Instagram: https://www.instagram.com/thecookingfoodie/ Facebook: https://www.facebook.com/thecookingfoodie Website: https://www.thecookingfoodie.com/ 0:00 Intro 0:14 Chickpea stew (vegan) 1:38 Eggplant Bolognese pasta 2:49 One pot chicken and rice 5:20 Beef burrito 7:00 Chicken pasta bake 9:08 Pistachio crusted salmon 10:45 Chicken and sweet potato pie 13:10 Red lentil dal (vegan) 14:25 Garlic butter wine shrimp
9 Easy Dinner Recipes
How to Make Pita Bread (3 ways)
Learn how to make homemade pita bread using three different methods. I a regular oven, in a pizza oven and using a pan. ►Full written recipe: https://thecookingfoodie.com/recipe/homemade-pita-bread-recipe/ ► Buy Ooni Koda pizza oven here: https://tidd.ly/3VZpa3H ►FOLLOW ME: Instagram: https://www.instagram.com/thecookingfoodie/ Facebook: https://www.facebook.com/thecookingfoodie Website: https://www.thecookingfoodie.com/ Ingredients: 1¼ (300ml) water 3/4 tablespoon (7g) Instant dry yeast 1 tablespoon (14g) sugar 500g Bread flour 1 teaspoon Salt 2 tablespoons olive oil Directions: 1. Sift the flour into the mixer bowl. Add the dry yeast, sugar, and salt, and mix well. 2. Add the olive oil and water. Start mixing with your hands or a wooden spoon until a dough forms. 3. Transfer the dough to a floured surface and knead until a smooth and elastic dough forms, about 10 minutes. If you have a stand mixer, this process will be much easier. 4. Transfer the dough to a lightly oiled bowl and leave to rise for about an hour or until it doubles in volume. 5. Punch the dough to release the air and divide it into 8 equal parts, about 100g each. Roll them into balls. 6. Place the dough balls on a large tray or floured surface and cover with a towel to rise again for 15-20 minutes. 7. Option 1 – Baking in a Pizza Oven: • Preheat your pizza oven to 600-700°F (315-370°C). • Roll the dough balls into 1/2 cm (1/4 inch) thick circles. When the pizza oven is hot enough, place the dough directly on the oven surface and bake until puffed and lightly golden brown, about 30-60 seconds. Flip and bake for a few more seconds. 8. Option 2 – Baking in a Regular Oven: • Now, let's bake our pitas in a regular oven. • Preheat your oven to 485°F (250°C) or the highest temperature your oven can reach. • Place a baking tray upside down in the oven to simulate a baking stone. • Roll the dough balls into 1/2 cm (1/4 inch) thick circles. • When the oven is hot enough, carefully remove the tray, place a parchment paper on top, then place 3-4 pitas on the tray. Bake for about 3 minutes or until puffed, then flip and bake for another 1 minute until golden brown. 9. Option 3 – Baking in a Pan: • Heat a cast-iron skillet or a heavy-bottomed pan over medium-high heat. • Roll the dough balls into 1/2 cm (1/4 inch) thick circles. Place one pita at a time in the hot pan and cook for about 1-2 minutes on each side, or until puffed and golden spots appear. 10. Immediately cover the pitas with a towel to create a steamy environment. They must be covered all the time to prevent drying out. The pitas soften after cooling and are at their best the day they are baked.
Homemade Pita Bread Recipe - 3 Easy Methods
3 easy and delicious flourless cake recipes. If you are looking for a gluten-free cake, this video is for you. ►Full written recipe: https://thecookingfoodie.com/recipe/3-flourless-cake-recipes/ ► Equipment I used in this video: https://www.amazon.com/shop/thecookingfoodie ►FOLLOW ME: Instagram: https://www.instagram.com/thecookingfoodie/ Facebook: https://www.facebook.com/thecookingfoodie Website: https://www.thecookingfoodie.com/
3 Easy Flourless Cakes Recipes | Gluten-Free Cakes
15 of the best cookies in the world. These cookies are easy to make and everyone loves them. Perfect for Christmas or any occasion. ►Full written recipe: https://thecookingfoodie.com/recipe/15-easy-cookie-recipes/ ► Equipment I used in this video: https://www.amazon.com/shop/thecookingfoodie ►FOLLOW ME: Instagram: https://www.instagram.com/thecookingfoodie/ Facebook: https://www.facebook.com/thecookingfoodie Website: https://www.thecookingfoodie.com/ 0:00 Intro 0:16 Chocolate chip cookies 1:38 Flourless chocolate chip cookies 3:06 3-ingredient butter cookies 5:13 Coffee bean cookies 6:41 Chocolate crinkle cookies 8:17 Brownie cookies 9:32 3-ingredient peanut butter cookies 10:26 Almond cookies 11:21 Thumbprint cookies 12:37 2-ingredient coconut cookies 13:31 Soft lemon cookies 15:02 Alfajores 17:09 Crispy oatmeal cookies 18:22 Oatmeal chocolate chip cookies 19:20 4-ingredient pistachio cookies
15 Easy Cookie Recipes | Most Popular Cookies in The World
►Full written recipe: https://thecookingfoodie.com/recipe/dubai-chocolate-tart-recipe/ ►How to make pistachio paste: https://thecookingfoodie.com/recipe/how-to-make-pistachio-paste-homemade-pistachio-butter/ For the no-bake version, use the base of this recipe: https://youtu.be/o_EHm6cSYB0?si=fK3RcXTLO0g7UvNi ► Equipment I used in this video: https://www.amazon.com/shop/thecookingfoodie ►FOLLOW ME: Instagram: https://www.instagram.com/thecookingfoodie/ Facebook: https://www.facebook.com/thecookingfoodie Website: https://www.thecookingfoodie.com/ ►RECIPE For the crust: 1½ 200g Flour 40g Cocoa powder 1/2 teaspoon Salt 50g Sugar 1/2 cup (115g) Butter, cold, cut into small cubes 1 Egg 1-2 tablespoons Ice water (if needed) For the filling: 180g Kataifi 1¼ cups (300g) Pistachio paste 1/4 cup (60g) Tahini *Sweetener (optional) For the chocolate ganache: 120g Dark chocolate 1/2 cup (120ml) Heavy cream Directions: 1. Prepare the dough: In the bowl of your food processor, combine the flour, cocoa powder, salt, and sugar. Pulse a few times until the dry ingredients are well-mixed. 2. Add the cold, cubed butter to the food processor. Pulse several times until the mixture resembles coarse crumbs, with small pieces of butter still visible throughout. 3. Add the egg to the food processor. Pulse again until the mixture begins to come together. The dough should start to form clumps, but it may still look a bit crumbly. If the dough feels too dry and isn’t holding together when pressed, add 1 tablespoon of ice water. Pulse again and check the dough. If needed, add an additional tablespoon of ice water, pulsing just until the dough forms and starts coming together into a ball. Do not overmix. 4. Chill the Dough: Turn the dough out onto a lightly floured surface. Shape it into a flat disc, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes. 5. Once chilled, roll out the dough on a lightly floured surface to fit your tart pan. Carefully transfer the rolled dough into the 9-inch (23cm) tart pan, pressing it gently into the edges. Trim off any excess dough and prick the bottom of the crust all over with a fork to prevent air bubbles. 6. Blind Baking: Preheat your oven to 350°F (175°C). Line the tart crust with parchment paper or aluminum foil, ensuring the sides are covered. Fill with pie weights, dry beans, or rice to keep the crust from puffing up during baking. 7. Place the tart pan on a baking sheet for easy handling and bake for 15–20 minutes, or until the edges begin to look set. 8. Carefully remove the parchment paper or foil with the weights. Return the crust to the oven and bake for an additional 10–15 minutes, or until the bottom looks dry and fully set. 9. Make the filling: Cut the kataifi into quarter-inch pieces to make it easier to toast. Add two tablespoons of butter to a medium frying pan over medium heat. Once the butter melts, add the kataifi and toast until golden brown. 10. Transfer to a bowl, add pistachio paste, tahini to balance the flavor and mix well. 11. Transfer the filling into the tart shell. Spread it evenly and refrigerate for 30 minutes. 12. Make chocolate ganache: Chop the chocolate into small pieces and place in a heatproof bowl. Heat the cream in a small saucepan. When the cream just begins to boil at the edges, remove from heat and pour over the chopped chocolate. Let sit for one minute, then stir until smooth. 13. Pour the ganache over the filling and spread it evenly using a spatula. 14. Refrigerate for at least 1 hour before serving. 15. Decorate: sprinkle chopped pistachio around the edges of the tart and serve.
Dubai Chocolate Tart Recipe
Quick, easy and delicious homemade apple cake recipe. ►Full written recipe: https://thecookingfoodie.com/recipe/the-best-apple-cake-recipe/ ► Equipment I used in this video: https://www.amazon.com/shop/thecookingfoodie ►FOLLOW ME: Instagram: https://www.instagram.com/thecookingfoodie/ Facebook: https://www.facebook.com/thecookingfoodie Website: https://www.thecookingfoodie.com/ Ingredients: 1¾ cups (220g) Flour 1½ teaspoons Baking powder 1 teaspoon cinnamon 1/4 teaspoon Salt 4 Apples, medium 3 Eggs, large 3/4 cup (150g) Sugar 9 tablespoons (135g) Butter, melted 1/4 cup (60ml) Milk 1-2 teaspoons Vanilla extract Brandy/rum *optional Instructions: 1. Preparate the pan and preheat the oven: Preheat oven to 350F (180C). Line a parchment paper on the bottom of an 8-inch (20cm) springform pan. 2. Peel the dice the apples: Peel and dice the apples into 1-inch (2.5cm) pieces. Read recipe notes. 3. Prepare cake batter: In a small bowl whisk flour, baking powder, salt and cinnamon. Set aside. 4. In a large bowl place eggs and sugar, whisk for about 2-3 minutes, until light, pale and fluffy. Add melted butter, milk, vanilla extract and rum/brandy (optional) and whisk until combined. 5. Sift in flour mixture and mix until incorporated. 6. Add the apples and fold until evenly distributed. Transfer the batter to the prepared pan. 7. Bake the cake: Bake for 35-40 minutes or until the cake is golden and a toothpick inserted into the center comes out clean. Let cool for 10 minutes, release from the pan and let cool to room temperature. 8. Before serving dust with powdered sugar.
The Best Apple Cake Recipe
►Full written recipe: https://thecookingfoodie.com/recipe/pistachio-basque-cheesecake/ ►Homemade pistachio paste recipe: https://www.youtube.com/watch?v=BqGtg3N5EWA ► Equipment I used in this video: https://www.amazon.com/shop/thecookingfoodie ►FOLLOW ME: Instagram: https://www.instagram.com/thecookingfoodie/ Facebook: https://www.facebook.com/thecookingfoodie Website: https://www.thecookingfoodie.com/ Ingredients: 3¼ cups (730g) Cream cheese, room temperature 1¼ cups (250g) Sugar 3/4 cup (180g) Pistachio paste 1/4 teaspoon Salt 5 Eggs, large 1 teaspoon Vanilla bean paste 1¼ cup (300ml) Heavy cream 3 tablespoons (24g) Flour Directions: 1. Preheat your oven to 410°F (210°C). Grease a 9-inch (23cm) springform pan and line it with parchment paper, leaving the edges overhanging the pan by about 2 inches (5cm). This gives the cheesecake its signature rustic look. 2. Cream the cream cheese and sugar together in a large mixing bowl using a hand mixer or stand mixer on medium speed. Mix for about 2-3 minutes until smooth and fluffy. 3. Add pistachio paste and mix until incorporated and smooth. 4. Add the eggs one at a time, beating after each addition until fully incorporated. Scrape down the sides of the bowl to ensure everything is mixed evenly. 5. Pour in the heavy cream, vanilla extract, and salt. Continue to beat until smooth and creamy. 6. Sift in the flour and mix on low speed just until combined. You don't want to overmix. 7. Pour the batter into the prepared pan. The batter will be quite loose, but that's okay—it will set during baking. 8. Bake the cheesecake in preheated oven for about 45-60 minutes until the top is deeply golden brown and the center is still slightly jiggly. The burnt top is characteristic of a Basque cheesecake, so don’t worry if it looks darker than a regular cheesecake. 9. Cool at room temperature in the pan. The cheesecake will deflate a bit and continue to set as it cools. 10. Chill the cheesecake in the fridge for at least 4 hours, or preferably overnight, to fully set.
Pistachio Basque Cheesecake Recipe
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