3 cups all-purpose flour
3 cups granulated sugar
1½ cups unsweetened cocoa powder
1 tablespoon baking soda
1½ teaspoons baking powder
1½ teaspoons salt
4 large eggs
3 cups buttermilk
½ cup vegetable oil
2 teaspoons vanilla extract
Preheat oven to 350 degrees.
Butter pan and dust with flour and tap out the excess.
Mix the dry ingredients together: flour, sugar, cocoa, baking soda, baking powder, and salt in a stand mixer using a low speed until combined.
Mix the wet ingredients together: eggs, buttermilk, oil, and vanilla until combined.
Mix the dry and the wet ingredients. Beat on a medium speed until smooth. This should take just a couple of minutes.
Bake for 45-60 minutes until the cake meets the toothpick test (stick a toothpick in and it comes out clean).
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- 1/2 cup sugar, divided
- 1/4 cup water
- 2 cups whole milk
- 4 large eggs
- 1 teaspoon vanilla extract
- Pinch of salt
Preheat oven to 350°F.
Blend the eggs, milk, cup sugar, vanilla and salt together. Strain custard into 8 small cups. Grate the nutmeg on top.
Pour enough hot water into baking pan to come halfway up sides of cups.
Bake flans until just set in center, about 50 minutes. Remove cups from water and let stand 30 minutes.
Chill until cold, at least 4 hours and up to 1 day. Serve cold!
How to make the best breakfast tapioca porridge?
This tapioca porridge is very simple, creamy and flavorful. The tapioca is boiled until they are translucid, with aromatic spices and finish with condensed milk or coconut milk. Cinnamon is the spice flavoring of choice vanilla, fennel, star anise or cloves works great too. The pungent taste and scent from the Cinnamon paired with the creaminess of the tapioca and the milk is irresistible. The tapioca porridge makes for a delightful surprise as they slide down your throat.
What is Tapioca?
Tapioca is a starch extracted from cassava roots. Tapioca is a starchy substance in the form of hard white grains. The taste of tapioca has the same taste all over the world, but the shape differs. The tapioca found in the USA are shape like pearls. Tapioca provide only carbohydrate food value, and is low in protein, vitamins and minerals. In west Africa, the tapioca is eating as breakfast or as a dessert but is also used sometimes as thickening agent.
Why eat tapioca porridge?
What I love about this tapioca porridge recipe is that is suitable pretty for anybody as I worked very hard to make it compliant to basically every allergy in the world, so that even paleo, grain free and AIP eaters can enjoy a breakfast that’s traditionally not allowed.
- 1/2 cup Tapioca
- 2+1/2 cups water (divided)
- 1 (3-inch) cinnamon stick
- Sugar to taste
- Milk to taste
Soak the tapioca with 1/2 cup water for 4 minutes.
While the tapioca is soaking, add the remaining 2 cups of water along with the cinnamon stick (or cardamom) to a saucepan. Cover and bring to a boil.
Add the soaked tapioca along with any residual soaking liquid to the boiling water and stir.
Lower the heat to low, cover the pot, and let simmer for 6 minutes or until the sago is translucent.
Remove from the heat and sweeten with sugar and milk to taste.
Tricks on how to level up your tapioca porridge?
- If you use coconut milk add sugar or honey toward the end to sweeten.
- If the tapioca is too thick, dilute with warm water or more milk.
- If you choose to enjoy this porridge in a bowl, there are endless toppings to help add more flavor and texture. I will suggest Fresh fruit (mango, Cherries, Raisins or strawberry), nuts (pistachios, peanut), Toasted coconut
2 cups all-purpose flour
1 tablespoon cornstarch
3/4 teaspoon salt
1 teaspoon baking soda
3/4 cup brown sugar
3/4 cup unsalted butter, softened
1/2 cup granulated sugar
1 large egg
1 teaspoon vanilla paste or 1 tablespoon vanilla extract
one 12-ounce package of mini M&Ms
In a bowl, mix together flour, cornstarch, salt and baking soda. Set aside.
In the bowl of a stand mixer (or using a hand mixer), cream together butter and both sugars on medium speed until light and fluffy (2-3 minutes).
With the mixer on low, add in egg and vanilla. Return mixer to medium and mix until incorporated. Scrape sides if needed.
With the mixer back on low, add dry ingredient mixture gradually until dough forms.
Stir in M&Ms by hand. Refrigerate dough for at least 30 minutes. Preheat oven to 350 degrees F and line baking sheets with parchment paper or Silpat and set aside.
Form balls from approximately 1 tablespoon of dough. Bake for 9-11 minutes or until edges are just barely golden. Remove from oven and let cool for a couple of minutes on baking sheet before removing and placing on wire rack to finish cool. Store in airtight container.