Home Baking Big Bang: Dream Making Cheats for No-bake Chia Seed Blueberry Cake + Marshmallow Cookies + Pink Milk Cake

No-bake chia seed blueberry cake ?

Ingredients

Pie crust

1 1 ⁄ 2 cups Graham's cookie crumbs.

5 tablespoons melted coconut oil or butter.

2 tablespoons maple syrup

Blueberry cheese filling

2 cups fresh or frozen blueberries.

1 ⁄ 2 cups coconut milk (full fat).

1 ⁄ 4 cup maple syrup or honey

1 tsp vanilla extract

1 ⁄ 2 tsp lemon peel

1 ⁄ 3 cup chia seeds

decorate

Fresh blueberries and blackberries

Edible flowers (optional)

Extra lemon zest

Production instructions

1. Prepare the crust

In a bowl, combine crushed cereal biscuit crumbs, melted coconut oil, and maple syrup until well stirred.

Press firmly into the bottom of a 9-inch spring-loaded baking pan. Place in the fridge to chill while preparing the filling.

2. Make blueberry cha cha stuffing

Whisk together the blueberries, coconut milk, maple syrup, vanilla extract, and lemon zest well.

Pour the mixture into a bowl and stir in the kiwi seeds. Let sit for 10 minutes, then stir again to avoid lumps.

Cover and chill in the fridge for at least 2 hours (or overnight) until thickened.

3. Assembly and cooling

Once you have prepared the curious sub seed filling, pour it over the refrigerated pastry and smooth the top.

Place in the refrigerator for at least 4 hours until set.

4. Decorate and serve

Sprinkle the surface with fresh berries, edible flowers, and lemon zest.

Slice, serve, and indulge in this delicious and healthy treat!

Recipe Details

Preparation time: 20 minutes

❄ Relaxation time: More than 4 hours

? Serving: 8-10

An impressive nutritious dessert!

Creamy, fruity and rich texture-this cake is the highlight of any table!

Marshmallow cookies ?

Fantastic marshmallow flavored cookies, with swirls of pink and blue, are a fun treat!

Ingredients

-1 cup softened unsalted butter

-1 cup caster sugar

-1/2 cup rock sugar

-2 large eggs

-2 teaspoons vanilla extract

-1/2 tsp almond extract (optional)

-3 cups medium-gluten flour

-1 tsp baking soda

-1/2 tsp salt

-1/2 cup marshmallow melt or marshmallow flavored hard candy crumbles

-Pink and blue food coloring

Preparation method

1. Preheat oven to 350 ° F and line baking sheet with parchment paper.

2. Cream cream, butter, caster sugar and rock sugar until fluffy.

3. Add eggs, vanilla extract and almond extract.

4. In a separate bowl, whisk together the flour, baking soda and salt with a whisk.

5. Gradually add the dry mixture to the wet ingredients and stir until well mixed.

6. Add marshmallows or melted candy.

7. Divide the dough into two parts, dye half pink and half blue to make a swirling effect.

8. Roll a small portion of each color together to make a marble effect.

9. Place the dough on a baking sheet and bake for 10-12 minutes.

10. Cool on a baking sheet for 5 minutes, then transfer to a grid rack.

-Preparation time: 20 minutes

-Cooking time: 10-12 minutes

-Total time: 35 minutes

-Portion size: 24 biscuits

-Calories per serving: 180 calories

? Tips:

-Don't over-mix the dough in order to make a nice swirl.

-Biscuits are eaten fresh and taste the best!

Pink milk cake ? ? ? ✨

Ingredients

* Cake: *

-1 1/2 cups medium gluten flour ?

-1 tsp baking powder ?

-1/2 tsp baking soda ? 1/4 tsp salt ?

-1/4 tsp salt ?

-1/2 cup unsalted butter, melted Please

-3/4 cup caster sugar ?

-1/2 cup yogurt ?

-1/2 cup milk ?

-1 tablespoon rose syrup (Rooh Afza) ?

-1 teaspoon vanilla extract ? 1 tsp rose syrup ? ?

Milk mixture:

-1/2 cup condensed milk ?

-1/2 cup whole milk ?

-1/4 cup heavy cream ?

-1 tablespoon rose syrup ? 1 tablespoon rose syrup ? 1 tablespoon rose syrup

* Top: *

-1 cup whipped cream ?

-2 tablespoons chopped pistachios ? 1 tablespoon rose petals ?

-1 tablespoon dried rose petals ? 1 cup whipped cream ? 1 tablespoon chopped pistachio nuts ?

practice

1. * Preheat oven: * Preheat to 350 ° F (175 °C) and grease a cake pan.

2. * Prepare the batter: * Combine flour, baking powder, baking soda and salt in a bowl. In a separate bowl, whisk together the melted butter, sugar, yogurt, milk, rose syrup, and vanilla extract. Combine wet ingredients with dry ingredients.

3. * Baking: * Pour the batter into the pan and bake for 30-35 minutes. Let cool.

4. * Prepare the milk mixture: * Combine condensed milk, whole milk, heavy cream and rose syrup.

5. * Pour into the cake: * Punch holes in the cake and pour in the milk mixture evenly. Place in the refrigerator to chill for 1 hour.

6. * Top and eat: * * Spread the cake with whipped cream and sprinkle with pistachios and rose petals!

Preparation time: 15 minutes | Baking time: 30-35 minutes | Relaxation time: 1 hour

Calories: 290 kcal per slice | Serving: 10