Snickerdoodle crumb muffins make the best ever breakfast! ✨ Baked with my favorite @chsugar Golden Brown Sugar, you’ll love the classic snickerdoodle flavors paired with buttery crumb muffins! #chsugar#ad
2 hours ago
Making pizza myself has become my new addiction since we are back from Italy, and @petrossiannyc caviar and salmon put this experience to a new level 👍🏽 Freshly baked crust, burrata, capers, caviar and smoked salmon... can it get any better?
Roll the pizza dough on a floured surface, top with 2 tbsp of tomato paste and bake in the oven for about 7 minutes on 400F or until the crust is golden. Then top with burrata, @petrossiannyc smoked salmon, caviar, capers and parsley. Soooooo good 😋 #ad#petrossian#pizza
4 hours ago
Easy No-bake Mango Cake 💛
Vegan | gluten-free | no sugar-added | nut-free 👌🏻 This mango cake made up of three layers; coconut-oat base, mango coconut layer and mango jelly. Totally healthy, refreshing and delicious. The perfect summery dessert ☺️
Hope you have a wonderful start to the week! Sending hugs & love 💕 Mei 😘 .
Ingredients (makes 6” cake)
1/2 cup pitted dates
1/2 cup GF rolled oats
2 tbsp organic coconut butter @ceresorganics
2 tbsp organic coconut oil @ceresorganics
1/2 tsp vanilla bean extract .
Mango coconut layer
1 1/2 cups ripe mango purée
1 canned full fat coconut milk
1/4 cup water
1/4 cup freshly squeezed lemon juice
1 tsp agar powder .
1/2 cup ripe mango purée
1/3 cup water
2 tbsp freshly squeezed lemon juice
1/4 tsp agar powder .
In a food processor, process base ingredients until well combined. Transfer mixture into a 6” pan, pressing firmly into the bottom Place pan to the fridge to set while preparing the Mango layer.
Place coconut milk in a saucepan and bring to a boil. Then add in agar and whisk until agar is completely dissolved. Whisk in mango purée, lemon juice, Let it simmer for 1 minute
At this point, taste and maple syrup as needed. .
Strain through a fine meshed sieve into a bowl. Pour the Mango lemon mixture over the base.
Let it cool at room temperature for about 10 minutes before transferring the cake to the refrigerator to chill and set for at least 4 hours. .
Make the jelly,
Place water in a saucepan and bring to a boil. Then add in agar and whisk until agar is completely dissolved. Stirring constantly. Whisk in mango purée, lemon juice. Strain through a fine meshed sieve into a bowl. Pour mixture into a spiral mold and place in fridge to set.
Carefully remove jelly from mold and place it on the set mango coconut layer.
The theme of last week was #FoodStyling #SummerBerries, and the winner is @saharisha for this photo. Congrats!
Tag your high quality photos #hautecuisines (or #hautescuisines_Global for international food themes), @hautescuisines or direct message for a chance to be featured. Please submit only pictures taken by you (or in collaboration with another person, with a proper credit)
Every Monday we announce two winners: the Best Photo of a Week (Received most of your likes; the photo participated in the theme cannot be the Best Photo of Week) and the Best Photo of a Theme (Choice of HC)
The theme of this week (Starts August 19th) is Sorbet & Fruit Ice. The theme of next week will be Crumbles, Crisps&Cobblers.
We'll have the following themes soon: Moroccan Cuisine.