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Yes, this is The Ultimate Blueberry Baked Oatmeal recipe! It’s vegan, refined sugar-free, crunchy, chewy and simply all round yummy!

Let’s be honest, I’ve never made a baked oatmeal before! I’ve spent hours making googly eyes at other peoples recipes on Pinterest but I’ve never taken the plunge to make my own. Part of the reason being that I thought it is this intensely difficult thing to do. And let’s be real, who has time to slave over a hot stove in the kitchen for breakfast?

I’m always having inner turmoil though because breakfast is my FAVOURITE meal of the day, yes even above dessert (that’s a meal okay)! Yet, at the same time, I’m either incredibly lazy in the mornings or running around like a headless chicken trying to get ready. Hence, the turmoil!

The Ultimate Blueberry Baked Oatmeal has solved the world’s problems though guys! Yes, it does need to bake for quite some time, but you can do it the night before and eat it for the whole week. I even eat it for dessert because it’s so darn delish! I love all the different textures and tastes. The chewy oats, the crunchy nuts and those almost sweet blueberries. Mmmm… yes, please!

As I mentioned, I make the oatmeal the evening before and then I generally will eat it for a couple of days. I like warming it up because that really makes it hit the spot. I also eat it with a little greek yoghurt just to take it to that next level and if you want to serve it as a dessert, why not add a dash of whipped cream. YUM!

Okay, let’s get down to business! Check out the recipe below and head over to my insta to let know what you think of it! I love seeing all your delicious creations so please do tag me in your posts or simply drop me a comment!

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The Ultimate Blueberry Baked Oatmeal

Ingredients

  • 2 Cups Rolled Oats
  • 1/4 Cup Almond Flour
  • 3 tsp Cinnamon
  • 1/2 tsp Nutmeg
  • 1 1/2 tsp Baking Powder
  • 2 Flax Eggs/Eggs
  • 1/3 Cup Maple Syrup/Honey
  • 2 tsp Vanilla Essence
  • 1/2 Cup Flaked Almonds
  • 2 Cups Almond Milk
  • 3 Tbsp Coconut Oil (melted)
  • 3 Cups Frozen/Fresh Blueberries

Instructions

  1. Preheat the oven to 180ºC or 350ºF
  2. Combine the rolled oats, almond flour, cinnamon, nutmeg, baking powder and flaked almonds together in a bowl.
  3. In a mixing bowl, whisk together the flax eggs, coconut oil, almond milk, maple syrup, and vanilla essence.
  4. Place 2 1/2 Cups of blueberries in a rectangular baking dish and cover the berries with the dry oat mixture.
  5. Pour the wet mixture over the dry mixture and top with the remaining berries.
  6. Place the dish in the oven and bake for 45-50 minutes.
  7. Top with extra flaked almonds and serve with greek yoghurt or whipped cream.
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This Brown Butter Cake with Berries and Cinnamon Honey is the ultimate festive season treat. A delicious soft nutty cake, covered and filled with a brown butter buttercream.

Why have I never made anything with brown butter before? I am officially obsessed! It’s like magic, once you brown the butter this amazing nutty yet creamy flavour comes out! It is unbelievably delicious!

I teamed up with Lurpak to create this out of this world delicious cake and I couldn’t be more excited! Their butters are everything you could ever imagine! Soft, creamy and down right delicious! So coming up with a buttery recipe was pretty darn easy.

This Brown Butter Cake with Berries and Cinnamon Honey is probably my favourite cake so far. Layers and layers of soft, nutty cake filled and covered with a creamy brown butter buttercream and topped with fresh seasonal berries and a warming cinnamon honey! This cake is definitely the ultimate festive season treat!

I’ll be heading off to the farm in a week and I can’t wait to spend some time in the kitchen with my little nephews whipping up this beauty for the family. Not only is the process of creating a festive treat amazing, but being able to see those happy faces when you bring out this tall, decadent Brown Butter Cake with Berries and Cinnamon Honey something that just can’t be replaced.

Last but definitely not least. Myself and Lurpak have teamed up for the ultimate GIVEAWAY! Head over to my Instagram page here to WIN a Lurpak goodie bag worth R500 and some amazing Scanpan products worth R3000! Enter, enter, enter!

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Brown Butter Cake with Berries and Cinnamon Honey

Ingredients

    For the Brown Butter:
  • 3 Cups Lurpak Butter
  • For the Cake:
  • 2 ¼ Cups Flour
  • 1 tsp Salt
  • 2 ½ tsp Baking Powder
  • ¾ Cup Browned Lurpak Butter
  • 1 Cup White Sugar
  • ½ Cup Brown Sugar
  • 3 Eggs
  • ½ Cup Buttermilk
  • ½ Cup Milk
  • 2 tsp Vanilla Essence
  • For the frosting:
  • Remaining Browned Lurpak Butter
  • 1 ½ Cups Icing Sugar
  • 1 tsp Vanilla Essence
  • For the topping:
  • 2 Tbsp Honey
  • 1tsp Cinnamon

Instructions

    For the Brown Butter:
  1. Place the butter in a large shaloow pan over low/medium heat.
  2. Cook the butter until it begins to brown and has a nutty flavor (stir often)
  3. Immediately pour the butter into 2 separate bowls (1/4 of the butter in one and ¾ of the butter in the other).
  4. Place the bowls in the fridge to firm up and cool down.
  5. For the cake:
  6. Preheat the oven to 180ºC and line 2 20cm cake tins with baking paper.
  7. Combine the flour, baking powder and salt in a bowl and whisk until combined.
  8. In a stand mixture fitted with the paddle attachment, cream the butter with both sugars until light and fluffy.
  9. Add the eggs and vanilla and continue to beat the mixture.
  10. Add the butter cream and mix until just combined.
  11. Add the flour mixture and milk a little at a time.
  12. Mix until just combined.
  13. Pour the batter into the cake tins and bake the cakes for 45min or until a for inserted comes out clean.
  14. For the Buttercream:
  15. Place the remaining browned butter in a stand mixer fitted with the whisk attachement.
  16. Whisk on high speed until light and fluffy.
  17. Add the icing sugar and vanilla and continue to whisk until combined.
  18. Assembling the cake:
  19. Slice each cake in half (only if you want 4 layers) and stack them on top of each other, topping each layer with browned butter buttercream.
  20. Once all the layers have been stacked and iced, place the cake in the fridge for at least 20min.
  21. Meanwhile, place the honey in a small cup and place it in the microwave for 30sec – 1min, then whisk in the cinnamon.
  22. Once the cake has chilled, remove it from the fridge and spread the remaining frosting around the cake.
  23. Place the cake back in the fridge for another 20min.
  24. Top the cake with fresh blackberries, cherries, rosemary and a few drizzles of the honey mixture.
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The ultimate healthy vegan chocolate mug cake that only takes a few minutes to whip up and is the perfect guilt-free treat! Easy and delicious!

Mug cakes are the bomb guys! Whenever I’m craving something delicious they are always my go to! I try my best to stick to making only the healthy ones even though I don’t always succeed. But there are a few out there that you can’t even tell if they’re healthy or not. Like my Peanut Butter Mug Cake, it’s a reader favourite and definitely one of my addictions.

This Vegan Chocolate Mug Cake is just as delicious and decadent as any cake you’ve ever had before and it only takes 5min to make! YEAH! Place all the ingredients into a bowl, whisk it, place it in the microwave and top it with a dollop of vegan chocolate spread! It’s so good I’m literally making myself hungry while typing this! *Note to self, don’t write blog posts about chocolate cake when you’re hungry!

So this little recipe right here has been my saving grace when I’ve been tempted to binge a little. Because I’ve been really trying to be good with the whole healthy eating thing but I’m only human and I tend to crave chocolate A LOT! So whenever I crave something sweet I whip up this guy, because it’s literally easier to whip up than to drive to the store to buy chocolate (high fives self).

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Vegan Chocolate Mug Cake

Ingredients

  • 1/4 Cup Flour (you can use gluten free oat flour as well)
  • 2 Tbsp Cocoa Powder
  • 1/4 tsp Baking Powder
  • 2 Tbsp Sugar (or sweetener)
  • 1/4 Cup & 1 Tbsp Milk
  • 2 Tbsp Oil (or Coconut Oil)
  • 1 Tbsp Vegan Chocolate Spread

Instructions

  1. Combine all the ingredients together.
  2. Pour it into a mug.
  3. Place the mug in the microwave for 3-4 min.
  4. Top with a dollop of vegan chocolate spread.
  5. Enjoy.
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These Chai Spiced Flapjacks are the ultimate breakfast recipe for the festive season. Easy to make and so incredibly fluffy!

It’s that time of year again. When things start to slow down a bit, families come together and good food is created in bulk!

In my family, the festive season is pretty much spent in the kitchen! We are always either whipping up something delicious or sitting around the breakfast table with a pot of coffee talking about the past year and sharing our ideas for the year to come! There is really nothing better than a breakfast that ends up lasting till lunch.

One of my favourite things to whip up for these occasions is a stack of fluffy flapjacks. This year I’m going with these incredibly delicious Chai Spiced Flapjacks made with Lurpak butter! Because let’s be real, everything is better with butter and calories totally don’t count over the festive season. Lurpak has always been a favourite of mine, there is just something about their butter, so soft and creamy! Yum! That’s why I just had to top these warm Chai Spiced Flapjacks with a little extra block of Lurpak butter!

Not only are they incredibly fluffy, warm and simply out of this world delicious but they are also super easy to make! It was a matter of mixing the dry ingredients together, mixing the wet ingredients together and then combining them! Voila! The real secret to making the ultimate stack is really just to have a little patience when cooking them. Pour yourself a cup of your favourite coffee, place that pan over low heat and slowly cook them! That way you’ll end up with the softest, fluffiest, butteriest Chai Spiced Flapjacks!

I topped my stack with a little extra Lurpak butter, some fresh berries and a drizzle of honey. You can really use your imagination here and top it with anything. Whip up a compote with apple, cinnamon and Lurpak butter. Or eat them plain! Whatever floats your boat really. Either way, they will have the whole family wanting more more more!

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Chai Spiced Flapjacks

Ingredients

  • 1 ½ Cups Flour
  • 1 Tbsp Baking Powder
  • ½ tsp All Spice
  • ¼ tsp Ground Cloves
  • ½ tsp Ground Ginger
  • 2 tsp Cinnamon
  • 1 Cup Milk
  • ½ Cup Buttermilk
  • 4 Tbsp Lurpak Butter (melted)
  • 4 Tbsp Brown Sugar
  • 3 Eggs
  • 2 tsp vanilla essence

Instructions

  1. Combine all the dry ingredients together
  2. Whisk all the wet ingredients together then slowly add it to the dry ingredients and mix well.
  3. Heat a non-stick pan over medium/low heat and add a little butter, oil or non-stick spray to the pan.
  4. Pour ¼ cup batter into the hot pan and cook for 1-2min on each side.
  5. Top with a little extra Lurpak butter, fresh berries and a drizzle of honey.
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This Layered Gingerbread Cake with Salted Caramel Sauce is the ultimate festive season recipe, plus WIN a Classic Roasting Pan from Scanpan South Africa!

It’s never too early to start getting festive right? I’ve teamed up with Scanpan South African for a GIVEAWAY! One lucky reader will win a Classic Roasting Pan worth R999! Head over to my Instagram page to enter NOW!

There is nothing better than this time of year. Everyone is wrapping up last minute business and starting to slow down into holiday mode! Aaah it’s literally the best time of the year! My favourite thing to do during the festive season is to spend hours in the kitchen with my family whipping up amazing meals or delicious Christmas treats. This year I’ve teamed up with Scanpan South Africa for the ultimate festive recipe! This insanely delicious Layered Gingerbread Cake with Salted Caramel Sauce is not only beautiful and will look amazing on your Christmas lunch table but it is also the best thing since sliced bread! Layer upon layer of the softest gingerbread cake filled with a creamy Italian meringue buttercream and topped off with the BEST salted caramel sauce. What more could you want?

Scanpan has been one of my favourite brands for years now! Not only are their products so friggen beautiful they are also truly high quality. I spend tons of time in the kitchen and my pans and pots really get a little overused. So I always try to invest in good quality products that won’t just end up in the trash after a year. Tried and tested, Scanpan is worth every cent. Head over here to check out their amazing range and use the code BAKING20 to get 20% off any of their products! Whoop Whoop!

Don’t forget to enter to WIN a Classic Roasting Pan worth R999 over HERE!

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Layered Gingerbread Cake with Salted Caramel Sauce

Ingredients

    For the Gingerbread Cake:
  • 2 1/2 Cups Flour
  • 2 1/2 tsp Baking Powder
  • 1/2 tsp Salt
  • 2 1/2 tsp Cinnamon
  • 1 tsp Cloves
  • 2 tsp Ground Ginger
  • 1 Cup Butter (softened)
  • 1 Cup Brown Sugar
  • 3/4 Cup White Sugar
  • 1 Cup Golden Syrup
  • 2 tsp Vanilla Essence
  • 1 Cup Buttermilk
  • 4 Eggs
  • For the Italian Meringue Buttercream
  • Whites from 10 Eggs
  • 1/2 Cup Water
  • 1 1/2 Cup Sugar
  • 1 tsp Vanilla
  • 500g Butter (cold)
  • For the Salted Caramel Sauce
  • 1 Cup Sugar
  • 6 Tbsp Butter
  • 1/2 Cup Cream
  • 1 tsp Salt
  • 2 tsp Vanilla Essence

Instructions

    For the Gingerbread Cake
  1. Preheat the oven to 180ºC and line 4 20cm round cake tins with baking paper and spray them with non-stick spray.
  2. In a bowl, whisk together the spices, salt, baking powder and flour.
  3. Meanwhile, beat the butter until lighter in colour and smooth.
  4. Add both sugars and continue to beat until light and fluffy.
  5. Lower the speed and add the eggs one at a time and mix until completely incorporated.
  6. Then add the golden syrup, vanilla essence and continue mixing, scraping down the sides of the mixing bowl every now and then.
  7. Add 1/2 of the flour mixture, then add the buttermilk and mix well.
  8. Add the remaining flour mixture and mix until just incorporated.
  9. Divide the mixture between the four cake tins and bake for 25min or until a fork inserted comes out clean.
  10. Allow cakes to cool on wire rack.
  11. For the Italian Meringue Buttercream
  12. Place the water and sugar in a saucepan and bring to a boil.
  13. Meanwhile, place the egg whites in a bowl and whisk until frothy.
  14. Once the sugar has reached about 220ºC remove it from the heat.
  15. Slowly pour the sugar mixture into the egg whites while the mixer is on high speed (it will probably double in volume).
  16. Keep the mixer on high speed until the meringue has reached room temperature (hold your hand against the mixing bowl to feel).
  17. Once the temperature has lowered, add the butter bit by bit and continue mixing.
  18. Once all the butter has been added, add the vanilla and continue mixing until you have achieved our desired consistency.
  19. For the Salted Caramel Sauce
  20. Place the sugar in a saucepan over medium heat, stirring often (ensuring it doesn't burn).
  21. Once the sugar has melted and turned a brown amber colour add the butter.
  22. Whisk in the butter for about 2-3min,
  23. Very slowly drizzle in the cream (be careful not to burn yourself it will splatter).
  24. Allow the mixture to boil for 1-2min then remove it from the heat.
  25. Stir in the vanilla essence and salt.
  26. To assemble the cake
  27. Place one layer of the gingerbread cake on your favourite cake stand, spread some buttercream onto the layer and top with layer 2 of the gingerbread cake.
  28. Continue the process until you have a beautiful 4 layered cake.
  29. Place the cake in the fridge for 30min to set the layers.
  30. Spread the remaining buttercream on top and around the cake, scraping off the excess buttercream with a palette knife.
  31. Place the cake in the fridge again for at least 30min.
  32. Once cooled, slowly pour the salted caramel sauce on top of the cake allowing it to run off the sides.
  33. Top with fresh rosemary.
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This Vegan Peanut Butter Chocolate Tart is the ultimate no-bake decadence. No one will even know it’s vegan! Made with Oreos, peanut butter and a little coconut oil and cream!

I’ve been focusing on a more plant-based diet. And I must admit, it’s been pretty amazing. I feel a whole lot lighter, I don’t get those mid-afternoon slumps anymore and generally, I just have more energy. It also wasn’t nearly as difficult to cut out meat as I thought it would be. I don’t actually miss it at all. What I do struggle with is having something delicious every now and then. yes, I know the whole point of it is to live a healthier life etc.. but come on, even vegans deserve a decadent treat every now and then! And I don’t mean those rubber-like vegan brownies you get at cafes or cardboard tasting cookies… I mean something that satisfies those cravings. I’m not going to eat this Vegan Peanut Butter Chocolate Tart every day but every now and then it just hits the spot.

This Vegan Peanut Butter Chocolate Tart is so good that no one will even know it’s vegan. Now that’s what I consider a successful vegan dessert, am I right? It’s fairly easy to make as well, it just requires a little setting in the fridge every now and then. To make the base, all you need are some Oreos (yes, they are vegan… you’re welcome) and a little coconut oil. Mix that all together and smush it into a loose-bottomed tart pan, place it in the fridge while you make the filling.

The filling is my jam ya’ll, it’s creamy, peanut buttery and simply heavenly. It’s  creamy combo of peanut butter (obviously), coconut cream (for that decadence yo), powdered sugar and a tiny bit of coconut oil (which you can totally leave out if need be), give it a really good whisk until light and fluffy and pour over your oreo base. Place it back into the fridge for a little while.

Last but not least, that yummy dark chocolate ganache. I used Lindt 90% dark chocolate because I like the bitterness it adds to the sweet dish and melted it together with some coconut milk. Once properly melted, pour it over the peanut butter filling and spread it out evenly. Then add a few swirls of peanut butter if you’re feeling fancy. YUM! 

Guys, I was genuinely impressed with myself with this pie/tart/slice of heaven! It is addictively delicious! 

Yum
Vegan Peanut Butter Chocolate Tart

Ingredients

    For the crust:
  • 1 packet Oreos
  • 1/2 Cup Coconut Oil (melted)
  • For the filling:
  • 1 Can Coconut Cream
  • 1 Cup Peanut Butter
  • 1/2 Cup Powdered Sugar
  • 1 tsp Vanilla Essence
  • 2 Tbsp Coconut Oil (melted)
  • For the topping:
  • 300g 80% Dark Chocolate
  • 1/4 Cup Coconut Milk

Instructions

  1. Place the Oreos in a blender and blend until completely crushed.
  2. Mix in the melted coconut oil.
  3. Press the crust flat into a loose bottomed tart dish and place in the fridge.
  4. Meanwhile, place the coconut cream in a stand mixer and whip until fluffy.
  5. Add the peanut butter and keep whipping the mixture.
  6. Add the the powdered sugar, vanilla and coconut oil and mix until just combined.
  7. Pour the filling over the chilled crust and place it back in the fridge.
  8. Break the chocolate into smaller pieces and place in a microwaveable bowl.
  9. Pour the coconut milk over the chocolate and microwave the chocolate on high until melted (stirring every 20-30sec).
  10. Pour the chocolate mixture over the filling and decorate with peanut butter swirls.
  11. Place the tart in the fridge for at least 2 hours before serving.
  12. Devour!
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Have you caught on to the turmeric trend yet? I was a little hesitant at first. The idea of adding that incredibly yellow, spicy powder to such a wide variety of foods seemed incredibly strange to me. But after a quick little google search and a scan over a few articles I was sold!

Why have we not been adding turmeric to our foods for years? That stuff is like magic dust! Okay, let me give you a quick little low down. Tumeric is packed with antioxidants, it has incredible anti-inflammatory properties and is even good for your skin (so it’s okay if you get the smoothie all over your face).

I think what I love about it the most is that you can really add it to anything. I’ve even had turmeric ice-cream and it was insanely delicious! So try adding it to your basic pancake mix, warm up a little almond milk and honey then add a dash of turmeric, or simply use it in your favourite curry. It’s really easy to incorporate on a daily basis and totally worth the benefits!

Okay, onto this very yellow smoothie. As usual, this recipe consists of chucking everything into a blender and not much else (I’m lazy okay). So it’s a pretty awesome on the go snack or even as a dessert. Try pouring it into a flat bowl and placing it into the freezer, you’ll end up with turmeric ice-cream! At first, it does seem a little strange to drink something so incredibly yellow, and please do beware of spills (it’s not exactly clothing friendly) but once you get a taste of this stuff, you’ll totally be hooked!

Pop on over to my Instagram page and let me know what you think of this yellow beauty. Or just come say haaay!

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Turmeric Smoothie

Ingredients

  • 1 Banana
  • 1 Pineapple (chopped roughly)
  • 1 1/2 tsp Turmeric
  • 1 piece fresh ginger
  • 3/4 Cup Almond Milk

Instructions

  1. Place all the ingredients into a blender.
  2. Blend until smooth.
  3. Enjoy.
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These Easy Lemon Tartlets are the perfect summer dessert, creamy, zesty and only takes a few minutes to whip up.

Summer is nearly in full swing and I’m so ready for it! Absolutely nothing beats a Cape Town summer. It’s as if the whole city wakes up. Everyone is either at the beach or having picnics in the Winelands. I don’t think I’ll ever get used to how beautiful and vibrant this place is, especially in summer!

With that being said it gets insanely hot here so I’m already craving fresh fruits and zesty flavours! Naturally, I go for lemon everything! It’s just so refreshing on a hot summers day! These Easy Lemon Tartlets are exactly that! Tangy and refreshing and oh so creamy. I make them whenever I’m craving something a little sweet or if I know I’m having guests over but won’t have the time to whip up something elaborate.

They take only a couple of minutes to make and really only require a few ingredients. I used Lancewood’s Creamed Cottage Cheese, which is my new obsession because it’s not too rich but still creamy. Then all you need with that is a little melted butter and ginger biscuits for the crust. You could easily use any other kind of biscuit, but I love the lemon and ginger flavours together. Then for the filling, I whisked Lancewood Creamed Cottage Cheese, freshly squeezed lemon juice, lemon zest and icing sugar together. Poured the filling over the ginger crust and popped it into the fridge for a few hours. Easy right?

Yum
Easy Lemon Tartlets

4 Tartlets

Ingredients

    For the crust:
  • 1 Packet Ginger Biscuits
  • 125ml Melted Buter
  • For the filling:
  • 250g LANCEWOOD Creamed Smooth Cottage Cheese
  • 125ml Lemon Juice (you can add more if you like it really tangy)
  • 1/2 Cup Icing Sugar
  • Zest of 1 Lemon
  • Fresh Fruit/Lemon Zest for topping

Instructions

    For the crust:
  1. Place the ginger biscuits in a food processer on high power until completely crushed.
  2. Stir in the melted butter and press the mixture into the tartlet pans.
  3. Place the pans in the fridge.
  4. Meanwhile, place the LANCEWOOD Creamed Smooth Cottage Cheese in a bowl and whisk for about 2min.
  5. Add the lemon juice, lemon zest and icing sugar and continue to whisk.
  6. Pour the filling into the chilled tartlet pans.
  7. Place the tartlets in the fridge overnight.
  8. Serve with fresh fruit and a little extra lemon zest.
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