Today Beadsaholic celebrates the 6th day of Beadmas with a giveaway!
Happy 6th Day of Beadmas!! It’s time for a giveaway here on the blog! I hope you all have been enjoying all the Beadmas giveaways around social media and here on Beadsaholic!
Today, lets share favorite recipes! This is one of my favorite giveaways to do and we all get a little something extra with sharing recipes from around the world. Everyone loves sweets so to enter this giveaway share with us your favorite sweets recipe!
How to enter:
- Comment with your favorite Sweets recipe.
- Share with your friends on social media by tagging on Instagrams or Facebook post.
Giveaway will run 24 hours and winner will be announced here on the blog and social media. Winner will be chosen randomly and will win the Lemon Meringue Tart glass bead.
My favorite recipe is:
Hawaiian cake
1 yellow cake mix
1 can of unsweetened coconut milk
1 cup of crushed pineapple
1 large tub whipped topping.
Cook cake mix as directed, once cooked use a fork to put holes throughout and pour coconut milk over cake, spread pineapple and whipped topping on top. Chill in the refrigerator.
What’s yours?
As always, I’d love if you all would follow me on social media, but isn’t necessary to enter this contest.
I look forward to reading all your favorite recipes!
XO,
Paula
beadsaholic.com 
NO BAKE PUMPKIN CHEESECAKE BITES
Ingredients:
8 ounces cream cheese
⅓ cup canned pumpkin purée
4 tbsp to 6 tbsp sweetener of choice
1 ½ tsp pumpkin pie spice
2 ½ tbsp coconut flour
1 tsp vanilla extract
Melted dark chocolate
Directions:
Line a baking sheet with parchment paper or wax paper.
Combine the first 6 ingredients and beat until thoroughly blended.
Freeze the mixture for 15 to 20 minutes until firm.
Form a ball or mound with the chilled pumpkin cheesecake mixture.
Coat each cheesecake ball in melted dark chocolate and place on lined baking sheet. Re-freeze for 20 minutes or more until somewhat firm, then serve. Store these in the fridge in a covered container (may need to refreeze to get firmer).
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My fav. Dessert is crepes with banana on it
Recipe
1 1/4 cup milk 10 fl oz
3 large eggs
2 tbsp oil or melted butter
2 tsp sugar for savory crepes, OR
2 – 3 tbsp sugar for sweet dessert crepes
1/2 tsp kosher salt
4 oz all purpose flour scant 1 cup
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I recently found a good chocolate brownie recipe on Pinterest. It’s been a hit so far! The original recipe is to make brownie muffins but I prefer the recipe prepared in an square cake tin instead.
Chocolate Brownies
Ingredients:
4 oz/113 g bittersweet or semisweet chocolate , coarsely chopped
½ cup (1 stick/113 g) unsalted butter, cut into small pieces
1/3 cup plus 1 tablespoon (55 g/2 oz) all-purpose flour
1/3 cup (35 g/1.2 oz) unsweetened cocoa powder (Dutch-processed)
1/8 teaspoon salt
2 large eggs
¾ cup (150 g/5.3 oz) granulated sugar
Instructions:
Preheat oven to 350F/180C. Line 12 muffin cups with liners or a square cake tin. Set aside.
To make the brownies: In a medium heatproof bowl, place chocolate and butter. Heat mixture in the microwave in 20-second intervals, stirring between each interval, until melted. Alternatively, you can set the bowl over a saucepan of simmering water, stirring occasionally. Set aside.
In a small bowl sift flour, cocoa, and salt. Set aside.
Using a mixer fitted with the whisk attachment, whisk eggs and sugar on high speed until thick and pale, about 4 minutes. Reduce speed to low and slowly add in chocolate mixture. Stop the mixer. Add flour mixture and fold, using a rubber spatula, just until combined. Do not overmix.
Divide batter between liners, filling them about ¾ full. Bake for 13-16 minutes or until a toothpick inserted into the center of the muffins comes out with moist crumbs and not dry. Be careful not to overbake as this will make the brownies dry. Transfer to a wire rack and let cool for 10 minutes before removing from pan. Allow muffins to cool completely on a wire rack.
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My favorite cake is this, its peculiarity is that with a single dough you have three different consistencies in the same cake.
MAGIC CAKE
INGREDIENTS
INGREDIENTS FOR A SQUARE BAKING DISH OF 20 CM AND 6 CM HIGH
– Hot whole milk 500 ml
– Sugar 150 g
– Cold melted butter 125 g
– Flour 00 115 g
– Eggs at room temperature 4
– Cold water 1 tbsp
– Vanilla extract 1 tbsp
– Lemon juice 1 tsp
– Salt up to 1 pinch
TO GARNISH
– Icing sugar to taste
TO GREASE THE PAN
– Butter to taste
PREPARATION
To prepare the magic cake, start by melting the butter in a saucepan. Be careful not to darken it and once it is melted, pour it into a bowl and let it cool to room temperature. Then divide the egg whites from the yolks and pour the egg yolks at room temperature into a bowl, into which you will add the sugar.
Now with the electric whisk, whisk the egg yolks with the sugar for at least 10 minutes, until the mixture becomes light and fluffy. Still beating, add to the yolks with the sugar also a tablespoon of very cold water and a spoonful of vanilla extract. If you do not have electric whips, or if you prefer, you can perform the procedure with the planetary mixer or with hand whips. Add a pinch of salt and the melted butter that you have cooled down, then continue to beat for a few minutes. Sift the flour at a time into the mixture and mix it to absorb it completely; Meanwhile, heat the milk in a saucepan. Once it is hot, pour it into the mixture and let it incorporated for about 1 minute. It is essential that the mixture has no lumps, if this were the case, you can sift the mixture with a narrow mesh sieve, using the back of a spoon to remove lumps. At this point take the egg whites at room temperature and pour them into a clean bowl, start to whisk them with the perfectly clean electric whisk start to whisk adding the lemon juice (or white wine vinegar) when the egg whites have become light: give compound stability. You will have to climb in not too firm snow. With a whisk gently whisk the egg whites until stiff, so as not to remove them and mix until you get a rather liquid dough. Grease a square baking pan of 20×20 cm and 6 cm high and line both the bottom and the edges with parchment paper. The size of the pan is important to get the correct cake thickness.
Then pour the mixture into the greased and lined pan and bake in a preheated static oven at 150 ° for about 80 minutes, until the surface of the magic cake is golden brown; remove the cake from the oven and let it cool completely to room temperature, then cover it with a layer of film and let it compact in the fridge for at least 2 hours. When the cake has compacted, turn it out of the pan, removing the parchment paper and cut it into cubes . To make cutting easier, use a long, smooth blade with water or use a nylon thread. Place the cubes on a serving dish, sprinkle with icing sugar and your magic cake will be ready to be served and enjoyed!
STORAGE
The magic cake can be kept in the closed refrigerator in an airtight container or well covered with film for 3 days. You can freeze the magic cake cooked in the pan in which you cooked it or cut it into cubes, which you will place in an aluminum pan, being careful to distance them well.
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My favorite Stollen recipe: chop 100 grams of prunes, 100 grams of dried apricots, 100 grams of dried cranberries, 100 grams of almonds, 100 grams of hazelnuts, zest 1 orange, zest 1 lemon. Fold in a jar and pour 100 ml of cognac or brandy and 100 ml of orange juice. Mix and leave overnight. Now make the dough. 50 grams of fresh yeast and 1 teaspoon of sugar dissolved in half a glass of warm milk. It will start to foam. In a large bowl, mix 500 grams of wheat flour, 1 teaspoon of ground cinnamon, cardamom, nutmeg, 80 grams of sugar, 1 teaspoon of salt and half a glass of warm milk. Then add foamy yeast and knead the dough for 10 minutes. Add 300 grams of soft butter, knead until smooth. Leave the dough for 1.5-2 hours in a warm place to rise. Then add 100 grams of almond flour, nuts and dried fruits along with the liquid from the jar. Mix thoroughly, divide into two parts. Each part is rolled out 2 cm thick and folded as an envelope in three layers. Put on a baking sheet with baking paper. Allow to stand for half an hour, and then put in the oven at 190 ° C. Stollen should get a golden brown. Cool, sprinkle with icing sugar, wrap in foil and leave for 2 weeks or more to ripen. Enjoy your meal!
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Oh this sounds amazing!
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My fav holiday sweet is a box of Russell Stover milk chocolate creams
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Lollipops, Caramel on a stick.
Ingredients
sugar-6 tbsp.;
water – 2 tbsp.;
vinegar 9% – 1 tbsp.;
toothpicks or chopsticks;
butter or vegetable oil to lubricate the mold.
For the preparation of lollipops, we need to prepare the form and products. In a small saucepan pour sugar, add water and vinegar. Mix everything.
Put the sugar mixture on medium heat. And now the most important thing: in the process of cooking caramel CAN not be STIRRED (!!!), otherwise it “candied” and will be like just a very wet sugar, and then this sugar will harden into a bulletproof stone. And candies will turn out rough and lumpy, and after all we need to achieve a smooth and transparent consistency of candies. So, let’s be patient and not touch . The sugar mixture will slowly begin to boil and the sugar will begin to dissolve. The mixture will become transparent. Stir the caramel is not necessary!
Form of for lollipops lubricate vegetable or creamy oils. And now look and choose the color of our candy, if you want candy saturated color, just cook the caramel on the fire a little longer, you will see how it will begin to change color from light to copper. To prepare light candies 14 minutes.
Carefully pour the caramel into the molds.
After 1 minute insert the sticks.
Leave the mold on for 10-15 minutes and then remove the lollipops.
Here are such beautiful and delicious lollipops on sticks turned out for me. And you, too, please loved ones wonderful sweets, cooked at home.
Bon appetit and bright moments to You!
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Oh Yummy!
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Snowball martini
1 Oz vanilla vodka
1 Oz white Godiva
1/2 Oz Baileys
Shake with Ice
Serve with coconut dipped rimmed Martini glass
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Willy!!!
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Traditional Cake during Christmas in Asia and my favourite. Some times I add in mixed dried fruits.
Surge (Semolina ) Cake
275 gm sugar
250 gm butter
50 gm plain flour
175 gm semolina/sugee
100 gm finely chopped almonds
5 eggs ( separate the yolks from the whites)
1 tsp baking powder
1 rap vanilla essence
Method:
1. Cream butter and sugar until fluffy.
2. Add in egg yolks and vanilla
3. Add in the flour and semolina/ slowly.
4. Separately beat the egg whites until stiff,
5. Mix the egg white into the butter mixture.
6. Finally fold in the chopped almonds.
7. Pour in square baking tin.
Bake in pre-heated oven for 45 mins at 175 deg C until brown . Cool and serve.
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Lemon Blueberry Gluten-Free Almond Flour Cake
1 cup of almond flour
2 eggs
2 tsp vanilla
1 tsp baking powder
1/4 tsp baking soda
Juice of one lemon
Zest of half a lemon (or as much as you want)
A full handful of blueberries
1-3 Tbsp maple syrup (to taste)
You can also add a little water if too thick.
Combine all ingredients and bake at 350° for 12-15 minutes.
Alternatively, to make it a little softer and fluffier, you can also separate the egg yolks and add to mixture and then beat the whites to peaks and fold in.
@acharmeddreamer
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In our family Sago Pudding is a big favourite
=========
4 tbsp sago
2 cups milk
1 egg
1 tsp vanilla
4 tbsp sugar
nutmeg
*************
Bring sago to boil in milk slowly, stirring often.
Cook for 10 minutes gently simmering.
Add beaten egg, sugar & vanilla, stirring for a few minutes to thicken.
Pour into bowls & sprinkle with nutmeg to serve.
Can be eaten hot or cold.
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Charlotte recipe
Charlotte recipe in many families, passed down from generation to generation. Each family has its own secret that makes Apple pie exclusive. Offers recipe of the classic Charlotte.
Ingredients:
wheat flour – 200 grams or 1 Cup;
egg – 5 pieces;
lemon zest;
butter – 200 grams or 1 packet;
sugar – 200 grams or 1 Cup;
baking powder – half teaspoon;
vanillin;
apples – 3 pieces;
sugar powder.
Method of preparation
Butter a bit to melt. In the bowl of a blender whipped into a fluffy mass of softened butter, lemon zest, sugar. Without ceasing to stir, to enter the 4 chilled eggs. Beat the mixture until foaming.
Wheat sift the flour through a sieve together with baking powder and vanilla add to the other dough ingredients. Knead.
The apples are carefully washed. Cut into thin slices or cubes, the taste of the pie from the method of slicing will not change.
Form for baking grease with butter, sprinkle with flour or breadcrumbs. Pour the batter and spread evenly in the tank. Top in a random order to spread the fruit filling.
Preheat the oven to 180 degrees. To put inside the form and, without opening the door, bake for 35-40 minutes until the cake appears Golden brown. To check whether baking is possible with a wooden skewer or toothpick.
Finished Apple cobbler sprinkled with powder of crushed sugar and serve, cut portions.
Bon appetit!
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Sago pudding is an absolute favourite in my family:-
4 tbsp sago
2 cups milk
1 egg
1 tsp vanilla
4 tbsp sugar
nutmeg
*********
Bring sago in milk to boil slowly, stirring often.
Cook for 10 minutes gently simmering.
Add beaten egg, sugar & vanilla for a few minutes to thicken.
Pour into bowls & sprinkle with nutmeg to serve.
It’s delicious eaten hot or cold.
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I’ve enjoyed reading all the recipes – don’t bake that often but made this for my work colleagues once and some of them still ask if I am going to make them again!
Raspberry and cream cupcakes
150 g Raspberries
12 Raspberries
2 Eggs, free-range
1 heaped tsp Baking powder
180 g Caster sugar
1 small drop red food colouring
250 g Icing sugar
180 g Plain flour
305 g Butter
4 tbsp Milk
METHOD
1) Preheat the oven to 180C/350F/Gas 4. Line a 12-hole muffin tin with paper cases.
2) Place all of the cupcake ingredients, except the raspberries, into a food processor and mix until well combined. Add more milk, if necessary, to get the mixture to a soft drop consistency.
3) Put one spoonful of the mixture into the cases, then follow with 2-3 raspberries, and another spoonful of mixture.
4) Bake for 15-20 minutes, or until risen and golden-brown. Remove from the oven and set aside to cool for 10 minutes.
5) Meanwhile, for the icing, beat the butter in a bowl until light and fluffy. Carefully stir in the icing sugar and continue to beat for five minutes. Beat in the milk and food colouring.
6) Decorate the cupcakes with the icing and top each cupcake with a raspberry.
Enjoy!
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Oh this sounds so good. I think I need to make these for my boys.
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I hope that they like them!
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dailybeadaddict (Angie) is the random winner of the Lemon Meringue Tart Bead! Congratulations!! I thank you all for participating as I feel we all won a wealth of knowledge learning new recipes from each other. I wish I could give you all a bead as love each of your post! But, there will be 6 more giveaways during Beadmas here on the blog and on my social media pages. Hope you all have a fantastic holiday season.
Hugs,
Paula
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Ice cream with strowbarry 😍😍😍
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