Attica, Greece
info@diypartycreations.com
0
Month: April 2023

In Did you know ..., Food
Posted

I’m always trying to find an excuse to bake cookies and eat them of course! Oatmeal cookies are healthier than any ordinary cookies, they are rich in iron and fibers. When chocolate and nuts are added, you have even more benefits, providing heathy fats and antioxidants to your diet. 

I just found another reason to make oatmeal chocolate chip cookies! National Oatmeal Cookie Day is on April 30, get ready to celebrate! This day has been celebrated in the United States since the late 1800s. Why not spread the word?

There’s even more! Oatmeal chocolate chip cookies are perfect to prepare ahead of time because they maintain their texture for at least 3 days in an airtight container. They can be made for children’s and tea parties and presented on trays, cake stands or in glass jars. They can also be made for school treats or as party favors! DIY party creations has a great variety of templates for decorating your party and presenting, labeling or packaging your cookies. 

They keep their texture for at least 3 days in an airtight container which makes them ideal to make ahead.

These healthy and delicious cookies will just make your day. Words can’t describe how good they are! Just try them and let me know…

 

Let’s start baking!

Bakes:12 large cookies
Preparation time: 30 min
Waiting time: min 2 hours, max 2 days
Baking time: total 11-22 min

Ingredients

  • 1 large egg (room temperature)
  • 115 gr unsalted butter (room temperature)
  • 110 gr light brown sugar
  • 50 gr granulated sugar
  • 1 teaspoon vanilla extract
  • 125 gr oat flakes¹
  • 95 gr all purpose flour
  • 1½ teaspoon cinnamon powder
  • ½ teaspoon baking soda
  • a pinch of salt (optional)
  • 170 gr semi sweet or dark chocolate chips²
  • 55 gr walnuts (or raisins, or any other nuts you like)

Procedure

  1. In a large mixing bowl, combine the egg, butter, both sugars and vanilla extract and whisk until you have a smooth creamy mixture.
  2. Add the oats, flour, cinnamon powder, soda, salt and beat in low speed until all ingredients are thoroughly combined.
  3. Add the nuts and chocolate chips and gently stir to incorporate.
  4. Divide the dough into 12 equal pieces, each weighing around 65 grams.
  5. Refrigerate the dough balls for at least two hours in an airtight container. They last for up to two days in the refrigerator.
  6. Preheat the oven to 180ºC (356ºF).
  7. Arrange the dough balls on your baking trays on nonstick baking sheets, spacing them out by approximately 5 cm. You can give them a little squeeze, if they are not too tough.
  8. For soft cookies, bake for 11 minutes, depending on your oven. If you want your cookies to be a bit crunchy, bake them a little bit longer until the edges start to turn golden brown .
  9. Take them out of the oven and set them aside to cool entirely, which should take approximately 10 minutes. As they cool, they get harder.
  10. Store in an airtight container for a week or in freezer-safe airtight food bags for six months.
     

¹ Quick oats are not recommended because they tend to absorb liquids very quickly and you may end up with dry cookies. Additionally, the cookies won’t have as much texture.

² I prefer to break up high-quality couverture chocolate bars into little pieces rather than using chocolate chips. Gives me the option of larger chocolate chips and a more chocolatey flavor.

Source:
https://nationaltoday.com/national-oatmeal-cookie-day/

If you liked this recipe, please share.
You can also follow me on

https://www.pinterest.it/DoItYourselfPartyCreations/_saved/

(0)

In Did you know ..., Food
Posted

Our modern carrot cake recipes, according to food historians, is thought to have its roots in the European Medieval period and was known as “carrot pudding”. At that time, sugar was expensive and many people used carrots as a natural sweetener. Although carrot cake recipes can be found in French, German, and Swiss cookbooks, the origin of carrot cake is thought to be in England.

Throughout history many similar recipes appear, mostly as desserts. Carrot pudding, carrot cake, carrot pancakes, carrot cake cookie, carrot bread, carrot cake porridge, carrot mugcake are some alternative names and presentations for similar recipes.

Carrot cake became popular in the United States in the 1960s. Since then, it has evolved into a classic American cake topped with cream cheese frosting. Perhaps this is how it came to be known as the most famous Classic American cake in the world. 

There must be hundreds of carrot cake recipes available in cookbooks and on the internet; it’s difficult to choose which one to make. I’ve been making this recipe for years and it never disappoints! It’s delicious and simple to make, and I’ve used it to make birthday cakes, tea parties and school snacks. You can find decoration or packaging ideas at DIYpartycreations.com.

Carrot Cake recipe

Ingredients
• 330 gr all purpose flour
• 465 gr sugar
• 1 tsp baking powder
• 1 tsp bicarbonate soda
• 1 tsp salt
• 2 tsp ground cinnamon
• 370 gr fine grated carrots (approx. 7 carrots)
• 200 gr vegetable oil
• 4 eggs
• 2 tsp vanilla extract

Let’s get started!
1. Prepare the baking pan(s) or the cupcake cups.
2. Preheat oven at 160ºC (325ºF).
3. In a big mixing bowl, mix together the first 6 ingredients (flour, sugar, baking powder, soda, salt and cinnamon).
4. Add the remaining 4 ingredients (carrots, vegetable oil, eggs and vanilla extract) and beat in medium-high speed until combined.
5. Keep beating for 2 more minutes in medium speed.
6. Turn the mixture into your baking pan(s) or cupcake cups.
7. Bake for 50-60 min at a 33×23 cm (13×9 inch) pan or until done. Cupcakes will need around 25 min baking or until done. Makes approx. 22 cupcakes.
8. Cool on a wire rack and remove from pans after cooling for 10 min.

Optional
• Add nuts or raisins
• Zest of an orange
• Add ½ tsp ground nutmeg and 1 tsp mixed spice
• Decorate with cream cheese frosting

 

Cream Cheese Frosting

Ingredients
Tops two 20-23 cm (8–9-inch) cakes with a thin icing layer. Double this portion if you with wish for a rich icing!

85 gr Cream Cheese (room temperature)
60 gr butter (room temperature)
1 tsp vanilla
220 gr sifted powdered sugar

Instructions
1. In a mixing bowl, beat together the cream cheese, butter and vanilla extract until fluffy.
2. Gradually add powdered sugar, while beating until smooth.
3. Spread the icing over the cooled cake or cupcakes.
4. Store in the refrigerator.
5. Before serving the cake, sprinkle chopped nuts or pour butterscotch caramel sauce over the icing, if desired.

Decorate your cupcakes with festive cupcake wrappers and decorations and enjoy.

Sources
http://www.carrotmuseum.co.uk/carrotcake.html
https://en.wikipedia.org/wiki/Carrot_cake

If you liked this recipe, please share. You can follow me on

https://www.pinterest.it/DoItYourselfPartyCreations/_saved/

(0)