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SIMPLY BEAUTIFUL EATING

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  • Mocha Hazelnut Praline Bundt Cake with Espresso & Vanilla Bean Glaze
    sweets + snacks

    Mocha Hazelnut Praline Bundt Cake with Espresso & Vanilla Bean Glaze

    For as long as I can remember, I have baked my cakes in a Bundt pan. Not just any Bundt…

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Bakery Style #chocolate chip #banana oat #muffins Bakery Style #chocolate chip #banana oat #muffins 1 ½ cup oats (I use old fashioned gluten free oats 1¼ Cups AP flour or 1:1 Gluten Free Flour ½ cup sugar 1½ teaspoon baking powder 1 teaspoon baking soda ¼ teaspoon sea salt 1 teaspoon cinnamon 1 extra large egg ¼ cup oil (any neutral oil will work) 1 teaspoon vanilla 1½ cups ripe bananas, mashed (about 3-4 bananas) 1 cup mini chocolate chips Turbinado sugar for topping 1. ���In a large bowl mix oatmeal, flour, baking powder, baking soda, cinnamon, salt and sugar together. 2. In a smaller bowl mix mashed bananas egg, oil and vanilla. Add to dry ingredients along with the chocolate chips and stir just until the dry ingredients are incorporated. Cover with a paper towel and set aside for 15 minutes while you preheat oven to 425F �Prep your 12 cup muffin tin with 6 liners (do every other cavity). Fill each muffin liner with 1/2 cup of the batter. Bake at 425F for 7 minutes then turn temperature down to 350F and continue baking for 18-20 minutes more or until done (test with toothpick) Enjoy! Note: you will yield 10 - 12 muffins #simplybeautifuleating
Welcome to today’s episode of Steve the “Sheff” ba Welcome to today’s episode of Steve the “Sheff” bakes #easyrecipe #bread 3 cups all-purpose flour 1 teaspoon instant rapid rise yeast 1 1/2 teaspoons salt 1 1/4 cups warm water (about 105-115°F) 1 tablespoon olive oil (for the bowl) 1 egg white (for brushing, optional) INSTRUCTIONS In a large bowl, whisk together the flour, instant yeast, and salt. Pour in the warm water and mix with a wooden spoon until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 5 to 7 minutes until the dough is smooth and elastic. Lightly grease a clean bowl with olive oil. Place the dough in the bowl, turning to coat. Cover the bowl with plastic wrap or a clean kitchen towel. Let the dough rise in a warm spot for 60 to 90 minutes, or until it has doubled in size. This is your first rise. Gently punch down the risen dough. Turn it out onto a lightly floured surface and shape it into a long, even loaf or two smaller baguettes. Place the shaped loaf or two loaves on a baking sheet lined with parchment paper. Cover loosely and let it rest for a second, rise for 20 to 30 minutes. While the dough rests, preheat your oven to 400°F Place a shallow pan on the bottom rack to create steam later. Just before baking, lightly brush the top of the loaf with the egg white wash for extra color and shine and top with seeds if you want to. Score the top of the loaf with a sharp knife 3 or 4 times. Place pan into the oven. Carefully pour about 1/2 cup of hot water into the shallow pan on the bottom rack to create steam, then quickly close the oven door. Bake for 25 to 30 minutes, or until the crust is deep golden brown and the bread sounds hollow when tapped on the bottom. Transfer the finished French bread to a wire rack to cool completely before slicing. Enjoy! #simplybeautifuleating #baked
Babka Hamantaschen Dough: ¾ cup unsalted butter, Babka Hamantaschen Dough: ¾ cup unsalted butter, room temperature ⅔ cup granulated sugar 1 extra large egg, room temperature 1 tsp vanilla extract 2 tsps grated orange zest (I like the dough zesty!) 2¼ cups all-purpose flour ¼ tsp sea salt Filling: Hashahar Ha’ole Soecial Cocoa Spread For the streusel : Streusel Ingredients: - 1/4 cup all purpose flour - 1/4 cup confectioners’ sugar - 1 tsp vanilla sugar - 1/4 stick of unsalted butter Mix streusel ingredients with a fork and then use your fingers to make a crumble consistency. Drizzle : 100 grams melted chocolate of your choice. For the full instructions see the first comment in the comment section. #babka #hamantaschen #simplybeautifuleating #purim #cookies
Viral Yogurt “Cheesecake” with a few of my own twi Viral Yogurt “Cheesecake” with a few of my own twists. 1 cup greek yogurt (I use plain 19% protein) 1/2 cup cottage cheese (I added this into the recipe for a hit of creamy cheese texture and additional boost of protein) A good squeeze of honey 1 tsp pure vanilla extract 1 cup raspberries (fresh or frozen) 1/2 tbsp maple syrup 1 tsp chia seeds 1 sleeve graham crackers (you may have to break each cracker into 4 pieces) 
 To make the jam add the berries, maple syrup and chia seeds to a pot on medium heat and cook down for 5-7 minutes. Cool and set aside. Place the yogurt into a bowl. Blend the cottage cheese with the honey and vanilla until smooth. Add to the yogurt and fold in until combined. Place into a small ceramic dish or a glass storage container with a lid. My container is 7 x 5 inches and is 2 inches deep. Dollop the jam over the yogurt/cheese mixture and swirl. Now place in your Graham crackers. Try to fill the container without leaving a lot of space in between. Garnish with a sprinkle of crushed Graham crackers if desired. Refrigerate for at least 8 hours but overnight is best! Enjoy! #viralcheesecake #japaneseyogurtcheesecake #yogurt #healthyfoods @choosingchia 🙏
Easy and “simply beautiful” Sour Cream Cookies R Easy and “simply beautiful” Sour Cream Cookies Recipe: 1 stick unsalted butter, softened to room temperature 1/4 cup sour cream, room temperature (Greek yogurt can be subbed in here too) 1 tablespoon pure vanilla extract + a dash of lemon extract which is optional but so good 3/4 cup powdered sugar 1 cup all-purpose flour 1/2 teaspoon sea salt Instructions Preheat the oven to 350F. Use a large baking tray ( do not grease it or line it). Make the dough. Add the butter, sour cream, and vanilla to a large bowl and cream together with a hand mixer. Switch to a spatula and add the powdered sugar, flour, and salt, and stir to combine. The dough should be wet. Immediately transfer the dough to a piping bag fitted with a large star tip. Don’t let the dough sit too long or it will thicken. Pipe the dough out into about 2 1/4-inch circles onto the baking tray, leaving about 2 inches between each cookie. Bake until the cookies are light golden on the bottom, about 10 to 15 minutes. Cool on the baking tray and then remove with a thin metal spatula. Cool completely on a baking rack and dust with powdered sugar. #whatibakedtoday #simplybeautifuleating #easyrecipes #easycookies #sourcreamcookies inspired by the Edible Mosaics
My happy place ☀️ 🌴 #aruba #vacay #ritzcarlton My happy place ☀️ 🌴 #aruba #vacay #ritzcarlton #palmbeach #sbetravels #travel #carribbean
Not exactly blueberry season but I love making the Not exactly blueberry season but I love making these healthy muffins at any time of the year! 💙 🫐 💙 Banana Blueberry Oat Muffins Wet Ingredients 1 cup mashed ripe bananas (2 bananas) 2 x-large eggs ¼ cup maple syrup 2 tablespoons + 2 teaspoons olive oil 1 teaspoon vanilla extract Dry Ingredients 1 cup old fashioned rolled oats 1 cup all-purpose flour (or GF 1:1) 1 teaspoon baking powder 1 cup fresh blueberries * Optional but good (1/4 cup dark chocolate chips) * Optional : coconut sugar or sugar in the raw for topping 1. Preheat oven to 350F and grab a 12 cup muffin pan. Line or use non stick spray. Add all the wet ingredients to a mixing bowl and mix until well combined. 2. Add oats, flour, and baking powder to the same bowl. Mix until just combined 3. Fold in the blueberries 4. Divide mixture evenly among lined muffin tins, sprinkle with your choice of sugar (makes 8-10 muffins). 5. Bake for 20-25 minutes until golden and you test for doneness with a toothpick Enjoy ! Note: can be made gluten free with 1:1 flour and #glutenfree oats #refinedsugarfree #healthymuffins #homebaker #blueberries #blueberrymuffins #simplybeautifuleating
I made the #viraltiktok #dumplingbake and it was a I made the #viraltiktok #dumplingbake and it was absolutely delicious! Check out the full recipe below: 1 package Frozen Dumplings ( I used chicken & veggie) 3 baby bok choy, chopped 2 handfuls baby spinach leaves 3 Tablespoons Red Curry Paste 3 Tablespoons Tamari or Soy Sauce 2 Tablespoons toasted Sesame Oil 1 14-ounce can Coconut Milk (I used light) 2 teaspoons Fresh or jarred Ginger (minced) 2 Garlic Cloves (minced) 1 Tablespoon Rice Vinegar 2 Tablespoons Honey (or real maple syrup) 2-3 tablespoons bottled peanut sauce (optional but delish) Optional garnishes : Chopped spinach, cilantro, green onions 1 to 2 Tablespoons Chili Crunch Sesame seeds Preheat your oven to 375°F and grab a 9 x 13 ovenproof dish 1. In a bowl, whisk together the coconut milk, red curry paste, honey, soy sauce, sesame oil, rice vinegar, ginger, garlic and peanut sauce. 2. Top with bok choy and spinach. 3. Place frozen dumplings in a single layer over the greens in your baking dish.Spoon sauce over the dumplings to coat them. 4. Cover with foil and bake for 30 minutes.
Uncover and bake an additional 5-10 minutes, until the sauce is bubbling and dumplings are tender. 5. Garnish generously with your choice of topping. I used sesame seeds additional spinach and chili crisp. Enjoy!! #sinplybeautifuleating #viralrecipe #viraltiktoktrend #onepanmeal #dumplings #easyrecipeideas #easymeals
Please meet one of my favourite humans, Dylan. She Please meet one of my favourite humans, Dylan. She is my great-niece, a great learner and a great baker ! Sprinkle Cookies: 1 ½ cups all purpose flour 1 ½ teaspoons baking powder ¼ teaspoon salt ½ cup unsalted butter softened ¾ cup granulated sugar 1 extra large egg 1 ½ teaspoons pure vanilla extract 3-4 tablespoons of sprinkles Preheat oven to 350°F. Line two baking sheets with parchment paper.
In a bowl, whisk together flour, baking powder and salt. Set aside.
Using a hand mixer or stand mixer, beat butter until smooth. Slowly pour in the sugar, mixing as you pour. Beat sugar and butter for a minute, until light and fluffy. Add egg, vanilla & extract. mixing until combined. Add in flour mixture and mix until just combined. Add in sprinkles and stir by hand until combined - this is optional if you want sprinkles in the cookie dough. 
Using a small cookie scoop (1.5 tablespoons) of dough and roll into a ball. Place ¼ cup sprinkles on a plate and press the tops of the dough balls in sprinkles. Place dough balls onto prepared baking sheet with parchment leaving about a couple inches for spreading. 
Chill for 20-30 minutes in the fridge. Bake for 8-10 minutes. Cool completely. #simplybeautifuleating #cookies #sprinkles #whatibakedtoday #instafood #easyrecipe #kids ##kidsrecipe
Crunchy Maple Pecan Granola * 1/3 cup maple syrup Crunchy Maple Pecan Granola * 1/3 cup maple syrup (or honey, but use maple if you are making it vegan) * 1/3 cup packed dark brown sugar * 2 teaspoons vanilla extract * 2 teaspoons ground cinnamon * 1/2 teaspoon ground ginger * ½ teaspoon sea salt * ½ cup neutral oil ( I used melted coconut oil but you can substitute grape-seed, avocado or vegetable oil * 5 cup old-fashioned rolled oats (do NOT use quick oats) I used gluten free oats * 2 cups raw pecan halves, chopped coarsely - leave them bigger so you get a nice crunchy texture * 2 cups mixed dried fruit, seeds and nuts, you can use a trail mix here. Preheat oven to 325°F. Line a rimmed baking pan with parchment paper. Whisk the maple syrup, brown sugar, vanilla, cinnamon, ginger and salt in a large bowl. Whisk in the oil. Fold the oats, nuts and dried fruit mixture together. Transfer the oat mixture to the baking sheet and spread into an even layer. Using your hands or the bottom of a measuring compress the mixture until its’s compact. Bake until lightly browned, 40 to 45 minutes, rotating pan once halfway through baking. Try not to move the granola around in the pan, this is will ensure big chunks of deliciousness. Remove pan from oven and cool on a wire rack to room temperature, about an hour or two. Break apart the cooled granola into pieces of desired size. Granola can be stored in an airtight container up to 4 weeks. Yields 8-9 cups. Enjoy! #simplybeautifuleating #granola #healthyfood #easyrecipe #breakfast #oats #maple #pecan #simplerecipe
UPSIDE DOWN APPLE CAKE 2 large apples (I used Hon UPSIDE DOWN APPLE CAKE 2 large apples (I used Honey Crisp) sliced 1/4 inch thick For the Cake Batter: 4 x- large eggs (room temperature) 3/4 cup granulated sugar 1 tsp vanilla 1 cup neutral oil (such as vegetable, canola or grapeseed) 1 cup unsweetened apple sauce 2 cups (280 g) all-purpose flour 3/4 tablespoon (10 g) baking powder 1 tsp cinnamon Caramel Sauce 1/4 cup water 1/2 cup sugar 1/2 teaspoon cinnamon Preheat oven to 350F. Spray and line a 9 inch cake pan with parchment paper and arrange the apple slices in a concentric design. Set aside. Mix the Batter: Crack the eggs into a mixing bowl and whisk until smooth. Gradually add the sugar, whisking continuously, then mix in the oil, vanilla and applesauce. Sift the flour, cinnamon and baking powder into the wet mixture and stir until you have a smooth, lump-free batter. Set aside. Make the caramel sauce; In a small saucepan, combine the water, sugar, and cinnamon. Bring to a boil over medium heat, swirling the pan occasionally until the mixture turns a light caramel colour. *Note* Do not stir with a utensil just gently swirl it. Pour the caramel over the arranged apple slices and set aside to cool a bit. Pour the batter evenly over the apples and caramel in the pan. Bake for about 40-45 minutes, or until a toothpick inserted into the center comes out clean. Let cool 5 to 10 minutes, then invert onto cake plate. Serve warm or cool. Store in cool place for 3 days or freeze slices of the cake. 🍏 🍏 🍏 #apple #upsidedownapplecake #applecake #cake #instafood #whatibakedtoday #cooking #baking #dessert #simplybeautifuleating
I had the pleasure and great honour to make this r I had the pleasure and great honour to make this recipe with the one and only gracious and lovely @rosereisman today! Thank you for inviting me over! Stay tuned for the full experience on her page soon! Strawberry Shortcake #nochurnicecream 3 ingredient No churn ice cream * 1 (300ml) can sweetened condensed milk * 2 teaspoons vanilla extract * 2 cups cold heavy cream 1. In a bowl, whisk together the sweetened condensed milk, vanilla extract until combined. 2. Place the cold cream in the bowl of an electric mixer and beat on medium high speed until stiff peaks form. Fold the whipped cream into the condensed milk/vanilla mixture constantly folding over and over until everything is well combined. Mix in a 1/2 box crushed shortcake cookies Place mixture into freezer safe container and drizzle with strawberry couli. Cover with plastic wrap and seal with lid. Freeze for at least 4 hours. Strawberry Couli 1 lb strawberries quartered ½ cup sugar 1 ½ tablespoon lemon juice Combine all the ingredients in a saucepan and simmer for 10 minutes,The strawberries should be broken down and the pan should have a lot of liquid. Place the cooked berries and all the liquid in the saucepan in a blender and puree until totally smooth. Pour the coulis through a strainer to make sure it is totally smooth. #foodphotography #simplybeautifuleating #beautifulcuisines #foodandwine #myopenkitchen #foodstyling #icecream #realsimple #huffposttaste #easyrecipeideas #eatingfortheinsta #foodblogger #summer

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