{"id":248,"date":"2025-01-02T15:08:06","date_gmt":"2025-01-02T15:08:06","guid":{"rendered":"http:\/\/localhost\/?p=248"},"modified":"2025-01-02T15:08:06","modified_gmt":"2025-01-02T15:08:06","slug":"easy-diy-apple-cinnamon-coffee-cake-fragrant-mellow-and-delicious","status":"publish","type":"post","link":"https:\/\/heradsmobi.top\/index.php\/2025\/01\/02\/easy-diy-apple-cinnamon-coffee-cake-fragrant-mellow-and-delicious\/","title":{"rendered":"Easy DIY! Apple cinnamon coffee cake, fragrant, mellow and delicious!"},"content":{"rendered":"
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2024.12.2 <\/strong><\/p>\n<\/section>\n<\/section>\n<\/section>\n<\/section>\n<\/section>\n<\/section>\n

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No-bake unicorn strawberry cake <\/span><\/p>\n

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Ingredients <\/span><\/p>\n

Bread crust <\/span><\/p>\n

-2 cups Graham’s cookie crumbs<\/p>\n

-1\/2 cup unsalted butter, melted<\/p>\n

Stuffing <\/span><\/p>\n

-16 oz softened cream cheese<\/p>\n

-1 cup rock sugar<\/p>\n

-1 teaspoon vanilla extract<\/p>\n

-2 cups whipped cream<\/p>\n

-1 cup fresh strawberries, chopped<\/p>\n

-Pink food coloring<\/p>\n

Ingredients <\/span><\/p>\n

-whipped cream<\/p>\n

-Fresh strawberries, sliced<\/p>\n

-Sprinkle<\/p>\n

-Edible glitter<\/p>\n

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Production instructions <\/span><\/p>\n

1. In a bowl, combine crushed cereal biscuit crumbs with melted butter until well incorporated. Press the mixture into the bottom of a 9 x 13 inch baking dish to form a crust. Place in the refrigerator to set.<\/p>\n

2. In a large bowl, beat the cream cheese until smooth. Add the rock sugar and vanilla extract and beat until creamy.<\/p>\n

3. Gently add the whipped cream until fully incorporated. Add a few drops of pink food coloring to give it a pale pink color.<\/p>\n

4. Stir in the chopped strawberries.<\/p>\n

5. Spread the strawberry cream cheese mixture onto the refrigerated crust and use a spatula to smooth the surface.<\/p>\n

6. Refrigerate for at least 4 hours until set.<\/p>\n

7. Before serving, decorate the top with whipped cream, strawberry slices, gold dust and edible glitter to create a unicorn style.<\/p>\n

8. Slice, refrigerate and eat-enjoy your magical unicorn baking-free strawberry cake!<\/p>\n

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Preparation time: 20 minutes \u27a4 Production time: 4 hours \u27a4 Dosage: 12 tablets <\/span><\/p>\n

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2 <\/strong><\/p>\n<\/section>\n<\/section>\n<\/section>\n<\/section>\n

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Apple Cinnamon Coffee Cake <\/span><\/p>\n

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Ingredients <\/span><\/p>\n

Making a cake <\/span><\/p>\n

2 1\/2 cups medium-gluten flour<\/p>\n

1 1\/2 tsp baking powder<\/p>\n

1\/2 tsp baking soda<\/p>\n

1\/2 tsp salt<\/p>\n

1\/2 cup room temperature unsalted butter<\/p>\n

1 cup granulated sugar<\/p>\n

2 large eggs<\/p>\n

1 cup sour cream<\/p>\n

1 tsp vanilla extract<\/p>\n

Cinnamon apple filling <\/span><\/p>\n

2 cups peeled and chopped apples (such as Granny Smith or Honeycrisp).<\/p>\n

1\/2 cup packaged brown sugar<\/p>\n

1 tablespoon powdered cinnamon<\/p>\n

1 tablespoon whole wheat flour (spread on apples).<\/p>\n

Make frosting <\/span><\/p>\n

1 cup rock sugar<\/p>\n

2 tablespoons milk (or as needed)<\/p>\n

1\/2 tsp vanilla extract<\/p>\n

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Production instructions <\/span><\/p>\n

Preheat the oven: <\/span><\/p>\n

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Preheat oven to 350 \u00b0 F (175 \u00b0C). Grease and flour a 9-inch round or square pan.<\/p>\n

Prepare the apple cinnamon filling: <\/span><\/p>\n

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In a medium bowl, combine the chopped apples with the brown sugar, powdered cinnamon, and flour until fully coated. Set aside for later use.<\/p>\n

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To make the pie crust: <\/span><\/p>\n

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In a large bowl, add flour, baking powder, baking soda and salt and mix well.<\/p>\n

In a separate bowl, beat together the butter and caster sugar until light and fluffy.<\/p>\n

Add eggs one by one, beating well after each addition. Add vanilla extract and mix well.<\/p>\n

Gradually add the dry ingredients to the butter mixture, alternating with the sour cream. Start with and end with dry ingredients. Stir until thoroughly combined.<\/p>\n

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Assemble the cake: <\/span><\/p>\n

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Spread half of the batter evenly in the prepared pan.<\/p>\n

Using a spatula, spread the apple and cinnamon filling evenly over the batter.<\/p>\n

Then gently spread the remaining batter over the apples. Use a spatula to smooth the surface.<\/p>\n

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Roasting: <\/span><\/p>\n

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Bake in the preheated oven for 35-40 minutes until inserted through the middle with a toothpick and removed flawless or with only a few wet crumbs.<\/p>\n

Allow the cake to cool in the pan for 10 minutes, then remove to a grid rack to cool.<\/p>\n

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Prepare the frosting: <\/span><\/p>\n

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Take a small bowl, add the rock sugar, milk and vanilla extract and mix well. If necessary, add more milk to adjust the consistency.<\/p>\n

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To frost the cake: <\/span><\/p>\n

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Once the cake has completely cooled, drizzle the frosting on top. Wait until it solidifies before slicing.<\/p>\n

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Serve: <\/span><\/p>\n

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Cut the coffee cake into slices and serve. Very delicious either on its own or with a cup of coffee or tea.<\/p>\n

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Tips <\/span><\/p>\n

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Apple varieties: <\/span> Choose apples that hold their shape well during baking for the best taste.<\/p>\n

Mouthfeel changes: <\/span> For a more crunchy filling, you can add chopped nuts to the apple filling.<\/p>\n

Storage: <\/span> Unfinished pies can be stored in an airtight container at room temperature for 3 days. Also frozen for 2 months<\/p>\n

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3 <\/strong><\/p>\n<\/section>\n<\/section>\n<\/section>\n<\/section>\n

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Homemade Lollipop Chocolate Recipe <\/span><\/p>\n

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Ingredients <\/span><\/p>\n

Chocolate substrate <\/span><\/p>\n

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2 cups white chocolate chips<\/p>\n

1 can (14 oz) sweetened condensed milk<\/p>\n

2 tablespoons unsalted butter<\/p>\n

1 tsp vanilla extract<\/p>\n

1 \u2044 2 tsp powdered cinnamon<\/p>\n

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Make Cinnamon Sugar Ingredients: <\/span><\/p>\n

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2 tablespoons granulated sugar<\/p>\n

1 teaspoon cinnamon powder<\/p>\n

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Production instructions <\/span><\/p>\n

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Prepare the pan: <\/span><\/p>\n

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Line an 8 x 8-inch baking sheet with parchment paper, leaving a little dangling for easy removal.<\/p>\n

To make chocolate fudge: <\/span><\/p>\n

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In a medium pan add white chocolate chips, sweetened condensed milk and butter. Heat on low heat, stirring constantly, until the mixture is melted.<\/p>\n

Remove from heat and stir in vanilla extract and cinnamon powder.<\/p>\n

Pour in the chocolate fudge: <\/span><\/p>\n

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Pour the mixture into the prepared pan and spread evenly with a spatula.<\/p>\n

Add cinnamon sugar ingredients: <\/span><\/p>\n

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In a small bowl, combine caster sugar and powdered cinnamon. Sprinkle the mixture evenly over the chocolate fudge.<\/p>\n

Relax and solidify: <\/span><\/p>\n

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Chill the fudge in the refrigerator for at least 2-3 hours until fully set. Once set, use parchment paper to remove the fondant from the pan.<\/p>\n

Cut into cubes and serve: <\/span><\/p>\n

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Cut into small cubes and serve. Place the remaining fudge in an airtight container and store in the refrigerator for up to a week.<\/p>\n

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Tips <\/span><\/p>\n

Use premium white chocolate for optimum flavor and smooth mouthfeel.<\/p>\n

For added spice, top with melted white chocolate or caramel before drizzling the cinnamon sugar mixture.<\/p>\n

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Preparation time: 10 minutes <\/span><\/p>\n

Relaxation time: 2-3 hours <\/span><\/p>\n

Total time: 2 hours and 10 minutes <\/span><\/p>\n

Portion size: 16 pieces <\/span><\/p>\n

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END <\/strong><\/p>\n<\/section>\n<\/section>\n<\/section>\n

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2024.12.2 No-bake unicorn strawberry cake \u00a0 Ingredients Bread crust -2 cups Graham’s cookie crumbs -1\/2…<\/p>\n","protected":false},"author":1,"featured_media":10248,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[12],"tags":[],"class_list":["post-248","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bake"],"_links":{"self":[{"href":"https:\/\/heradsmobi.top\/index.php\/wp-json\/wp\/v2\/posts\/248","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/heradsmobi.top\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/heradsmobi.top\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/heradsmobi.top\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/heradsmobi.top\/index.php\/wp-json\/wp\/v2\/comments?post=248"}],"version-history":[{"count":1,"href":"https:\/\/heradsmobi.top\/index.php\/wp-json\/wp\/v2\/posts\/248\/revisions"}],"predecessor-version":[{"id":12181,"href":"https:\/\/heradsmobi.top\/index.php\/wp-json\/wp\/v2\/posts\/248\/revisions\/12181"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/heradsmobi.top\/index.php\/wp-json\/wp\/v2\/media\/10248"}],"wp:attachment":[{"href":"https:\/\/heradsmobi.top\/index.php\/wp-json\/wp\/v2\/media?parent=248"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/heradsmobi.top\/index.php\/wp-json\/wp\/v2\/categories?post=248"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/heradsmobi.top\/index.php\/wp-json\/wp\/v2\/tags?post=248"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}