It's the Queen's Platinum Jubilee! Celebrate Her Majesty by making one of her tea time favorites, chocolate biscuit cake. It features rich tea biscuits (which taste just like animal crackers) folded into a fudgey batter, set in a cake pan, and covered in chocolate. It's indulgent, rich, and the best part - no bake! We recommend this official recipe by Royal Chef Darren McGrady and also a vegan version of this delicious cake by community member @Projectveganbaking.

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Cook on medium stirring constantly until sugar is dissolved, spices are aromatic, and begin to boil. Continue stirring until pumpkin butter is very thick and spreadable, about 10 minutes. Remove from heat. Stir in vanilla and lemon juice. Set aside to cool completely."]}],["block_type",2]]},{"__iterable":"Map","data":[["title","To make the filling:"],["elements",{"__iterable":"List","data":["Preheat oven to 400° F degrees. Line a 10-inch springform pan with nonstick spray. Using two sheets of parchment paper, carefully press one sheet into the bottom. Spray parchment. Take the other sheet and lay it across the short side. There should be about a 3-4 inch overhang. Set aside.","In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese and cornstarch on medium-low speed until completely smooth and no lumps remain. About 8 minutes.","Add the pumpkin butter and mix on medium speed until combined, making sure to scrape down the sides.","Reduce the mixer to low. Stream in the heavy cream followed by the eggs, scraping down the bowl after each addition. Once incorporated, run the mixer on medium speed for about 30 seconds until the batter is thick, creamy, and smooth.","Use a large sieve to strain the filling into the prepared springform pan [this ensures maximum smoothness]. Place in the center of the oven and bake for 65 minutes. Cheesecake should look puffed and dark with crackly edges. The center should be slightly jiggly.","Remove from the oven and let cool completely before refrigerating overnight. Once set, adorn the edges with whipped cream and toasted pumpkin seeds. 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Pour in water and olive oil and combine with your hands or a rubber spatula until a shaggy dough forms but no patches of flour remain. Cover bowl with a clean kitchen towel and set in a warm place (about 72 degrees) for 30 minutes. Note: you can create a warmer environment by placing bowl in the oven turned off with the light on.","Wet your hands and fold each side of the dough up and over towards the center to create a loose ball. This helps build gluten strength and lends structure to the final loaf. Cover and rest dough again for 30 minutes, then wet hands and repeat the folds. You should hear some air bubbles releasing at this point, meaning the yeast is starting to rise.","Cover dough and let rise, undisturbed, for 1 hour and 30 minutes- 2 hours, until dough is about doubled in size.","Flour a clean work surface (I like to use a wood cutting board) and turn out dough. Fold each side of the dough up and over towards the center, sealing tightly but gently with your hands after each fold. Dust with more flour as necessary, then flip dough over. Form dough into a round and let rest for 15 minutes.","Brush off work surface so that only a thin coating of flour remains, then form dough into a very tight round. Place dough atop a sheet of parchment paper and let rise for 30 minutes.","Arrange one oven rack to the bottom tier of the oven and place cast iron skillet on top. Arrange the other oven rack to the center of the oven and place a baking sheet upside down on top. Preheat oven to 450F degrees for 30 minutes to heat the pans and let dough finish rising. Measure 2 cups water into a measuring cup with a spout.","Carefully transfer the sheet of parchment paper with the dough on top of the baking sheet. Quickly but carefully pour water into cast iron skillet to create steam and close the oven door immediately. Bake for 35-40 minutes, until bread is deeply golden brown.","Transfer bread to a wire rack to cool completely before slicing with a serrated bread knife and serving."]}],["block_type",2]]}]}],["pivot",{"__iterable":"Map","data":[["feed_id",496],["post_id",12310111],["priority",6957],["created_at","2023-02-20 09:20:20"],["updated_at","2023-09-06 09:00:03"]]}],["urls",{"__iterable":"Map","data":[["main","lisathompson/video/same-day-country-bread"]]}],["priority",6957],["flags",12],["chill_time",null],["serving_amount_measurement",null],["created_at","2023-02-20 09:20:20"],["recipe_link",null],["recipe_type",4],["serving_amount","1 loaf"],["nutrition_facts_text",null],["text",null],["affiliate_disclosure_text",null],["recipe","

This hearty bread recipe is basic enough for beginners, but good to have in your back pocket even as an experienced baker! It's reliable, delicious, and comes together in one day. I like to use a small amount of whole wheat flour in addition to bread flour, but you could use all bread flour if that's what you have. You'll use traditional breadmaking techniques like folding the dough during the first rising period to build strength, and adding steam to your oven while baking to create a crisp, crackly crust. I chose to develop this recipe using an upside down sheet pan to act as a pizza stone vs. the popular Dutch oven baking method because it can be difficult to transfer your delicate risen dough to a scalding hot pot without burning yourself or deflating the dough.
\n

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to 350°F. Spray an 8 inch pan with non stick spray and set aside.","In a small bowl, whisk together all purpose flour, baking soda, salt, cinnamon, and nutmeg. Once combined, toss in drained pineapple and chopped pecans and coat evenly with the flour mixture. Set aside. [This will prevent sinking during the baking process.]","In a food processor, or blender, blend banana chips until finely ground, about 2 minutes. Transfer to a medium bowl with the sugar and orange zest. Using your hands, rub the orange zest into the sugar and ground banana.","Once combined, whisk in eggs until smooth. Whisk in reserved pineapple juice, vanilla extract, oil, sour cream, until smooth.","Fold in dry ingredients until completely combined and no flour streaks remain.","Pour batter into prepared pan and bake for 40-45 minutes.","While cake is baking, prepare the frosting: In the bowl of a stand mixer fitted with the paddle attachment, combine butter, confectioners sugar, coconut cream, salt, and vanilla until combine and resembles a thick dough, about 4 minutes.","On low speed paddle in cream cheese until smooth. Once combined, beat on high speed for 3 minutes until creamy and lightened. Frosting should be smooth and spreadable. [Adjust the consistency with more confectioners sugar if necessary.]","Remove cake from oven and allow to cool completely before frosting. Decorate with coconut flakes, pecans, flowers, and berries if desired. 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Enjoy!"]}],["block_type",2]]},{"__iterable":"Map","data":[["title","Strawberry Kiwi Tarts"],["elements",{"__iterable":"List","data":[{"__iterable":"Map","data":[["type",null],["unit",{"__iterable":"Map","data":[["id",6],["title","tablespoons"]]}],["title","honey"],["measurement",{"__iterable":"Map","data":[["integer","3"],["numerator",null],["denominator",null]]}],["title_priority",0]]},{"__iterable":"Map","data":[["type",{"__iterable":"Map","data":[["id",34],["title","thinly sliced"]]}],["unit",null],["title","strawberries"],["measurement",{"__iterable":"Map","data":[["integer","6"],["numerator",null],["denominator",null]]}],["title_priority",1]]},{"__iterable":"Map","data":[["type",{"__iterable":"Map","data":[["id",34],["title","thinly sliced"]]}],["unit",null],["title","kiwi"],["measurement",{"__iterable":"Map","data":[["integer","1"],["numerator",null],["denominator",null]]}],["title_priority",1]]},{"__iterable":"Map","data":[["type",{"__iterable":"Map","data":[["id",8561],["title","defrosted and cut into 6 rectangles"]]}],["unit",{"__iterable":"Map","data":[["id",63],["title","sheet"]]}],["title","frozen puff pastry"],["measurement",{"__iterable":"Map","data":[["integer","1"],["numerator",null],["denominator",null]]}],["title_priority",1]]},{"__iterable":"Map","data":[["type",null],["unit",null],["title","egg"],["measurement",{"__iterable":"Map","data":[["integer","1"],["numerator",null],["denominator",null]]}],["title_priority",0]]}]}],["block_type",1]]},{"__iterable":"Map","data":[["title",null],["elements",{"__iterable":"List","data":["Preheat oven to 350 degrees F. On a parchment lined baking sheet, drizzle six small circles of honey.","On top of the honey, layer on slices of strawberry and kiwi - just enough to cover the honey.","Place a rectangle of raw puff pastry on top of the fruit and gently press around the sides to tuck in all the ingredients.","In a small bowl, whisk together the egg plus a splash of water. Using a pastry brush, brush the egg wash on the tops of the puff pastry rectangles.","Bake for 15-20 minutes, until pasties are golden brown. Remove from oven and serve. Enjoy!"]}],["block_type",2]]},{"__iterable":"Map","data":[["title","Blackberry & Brie Tarts"],["elements",{"__iterable":"List","data":[{"__iterable":"Map","data":[["type",null],["unit",{"__iterable":"Map","data":[["id",6],["title","tablespoons"]]}],["title","balsamic glaze"],["measurement",{"__iterable":"Map","data":[["integer","3"],["numerator",null],["denominator",null]]}],["title_priority",0]]},{"__iterable":"Map","data":[["type",{"__iterable":"Map","data":[["id",5386],["title","cut in half lengthwise"]]}],["unit",null],["title","blackberries"],["measurement",{"__iterable":"Map","data":[["integer","12"],["numerator",null],["denominator",null]]}],["title_priority",1]]},{"__iterable":"Map","data":[["type",{"__iterable":"Map","data":[["id",8560],["title","1-inch long each"]]}],["unit",null],["title","rectangles of brie"],["measurement",{"__iterable":"Map","data":[["integer","6"],["numerator",null],["denominator",null]]}],["title_priority",1]]},{"__iterable":"Map","data":[["type",{"__iterable":"Map","data":[["id",8561],["title","defrosted and cut into 6 rectangles"]]}],["unit",{"__iterable":"Map","data":[["id",63],["title","sheet"]]}],["title","frozen puff pastry"],["measurement",{"__iterable":"Map","data":[["integer","1"],["numerator",null],["denominator",null]]}],["title_priority",1]]}]}],["block_type",1]]},{"__iterable":"Map","data":[["title",null],["elements",{"__iterable":"List","data":["Preheat oven to 350 degrees F. On a parchment lined baking sheet, drizzle six small circles of balsamic glaze.","On top of the honey, layer on slices of blackberry - just enough to cover the balsamic glaze. On top of those, place a rectangle of Brie.","Place a rectangle of raw puff pastry on top of the blackberries & Brie and gently press around the sides to tuck in all the ingredients.","In a small bowl, whisk together the egg plus a splash of water. Using a pastry brush, brush the egg wash on the tops of the puff pastry rectangles.","Bake for 15-20 minutes, until pasties are golden brown. Remove from oven and serve. Enjoy!"]}],["block_type",2]]}]}],["pivot",{"__iterable":"Map","data":[["feed_id",496],["post_id",12325223],["priority",6859],["created_at","2023-05-03 14:27:02"],["updated_at","2023-05-03 14:27:02"]]}],["urls",{"__iterable":"Map","data":[["main","alexawhatsfordinner/video/upside-down-pastries-3-ways"]]}],["priority",6859],["flags",2097164],["chill_time",null],["serving_amount_measurement",null],["created_at","2023-05-03 14:27:02"],["recipe_link",null],["recipe_type",4],["serving_amount","6 Mini Tarts of Each Flavor"],["nutrition_facts_text",null],["text",null],["affiliate_disclosure_text",null],["recipe",null],["author_id",2158953],["blurb_text",null],["preparation_time_additional",null],["cooking_time",0],["status",0],["preparation_time",0],["recommended_at",null],["updated_at","2023-05-03 14:27:02"],["count_rating_votes",36],["rest_time",null],["title","Upside Down Pastries 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Stir in juice, salt, honey, and vanilla.","Carefully toss in 2 ½ cups of the raspberries until coated in the sugar syrup.","Set aside at room temperature to allow the raspberry mixture to sit covered for 30 minutes."]}],["block_type",2]]},{"__iterable":"Map","data":[["title","Make the jam:"],["elements",{"__iterable":"List","data":["Add raspberry mixture to a small pot. Cook over medium low heat for 20-30 minutes until most of the liquid has evaporated, stirring occasionally. **[Note: I did this low and slow in order to not scorching the jam.]","Remove from heat and fold in remaining ½ cup fresh raspberries in the hot jam. Cover and set aside to cool completely."]}],["block_type",2]]},{"__iterable":"Map","data":[["title","Make the pancakes:"],["elements",{"__iterable":"List","data":["Over medium heat, brown butter until golden and nutty. Remove from heat and set aside to cool.","Using an immersion blender, high speed blender, or food processor, combine eggs, milk, sugar, and salt. Completely combined and smooth.","Sift in all purpose flour. Blend until flour is fully incorporated. While blending, stream in browned butter. Batter should be thin, smooth with a medium viscosity. Allow the batter to sit for 10 minutes before making the pancakes.","Preheat oven to 200°F. Prep a sheet tray for placing pancakes on.","Prep a skillet, or 8 inch frying pan by spraying with butter or non stick cooking spray. Heat on medium until pan is hot.","Use a ladle to pour ¼ cup-⅓ cup of batter into the center of the pan. Swirl the pan to evenly distribute the batter. Stir the batter frequently between making pancakes.","Allow to cook for 1 minute. Use a spatula to flip the pancake. Cook for another 30 seconds.","Transfer each pancake to the prepared sheet tray. Keep them warm by placing in the oven until all the batter in used.","Once pancakes are ready to fill, use a spoon spread roughly 2 tablespoons of raspberries jam across the surface of each pancake. Roll pancakes up and place on a serving plate.","Drizzle pancakes with remaining raspberry jam. Top with reserved fresh raspberries and dust with confectioners sugar and whipped cream if desired."]}],["block_type",2]]}]}],["pivot",{"__iterable":"Map","data":[["feed_id",496],["post_id",12325448],["priority",6879],["created_at","2023-05-26 11:03:59"],["updated_at","2023-05-26 11:03:59"]]}],["urls",{"__iterable":"Map","data":[["main","cynthiajordan/video/swedish-pancakes"]]}],["priority",6879],["flags",13],["chill_time",null],["serving_amount_measurement",null],["created_at","2023-05-26 11:03:59"],["recipe_link",null],["recipe_type",4],["serving_amount","10-12 pancakes"],["nutrition_facts_text",null],["text",null],["affiliate_disclosure_text",null],["recipe","

Photo by @Lisathompson
\n Video by @Katie.Melodie

\n\n

This recipe takes the classic Swedish pancake to a new level by incorporating a hint of brown butter, which adds a nutty aroma and flavor. The crowning glory of these pancakes lies in the luscious homemade raspberry honey jam, crafted with love using juicy Driscoll's raspberries. Treat yourself and your loved ones to a truly exceptional breakfast or brunch with these irresistible pancakes, elevated by the perfection of Driscoll's raspberries.

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\n\n

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A no-fuss tart that comes together in a jiffy and tastes like summer. No fiddling with pie crusts or blind baking, the fresh berries perfectly complement the soft lemony filling. It may become one of your summer favorites!

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\n
Flour, salt, water and yeast: what do these simple ingredients have in common? They come together to create the perfect foundation for any good Italian pizza. Say hello to our classic pizza dough recipe, which is sure to become a beloved staple for your household.
\n

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Whether you’re a lifelong Vegan or are looking to incorporate more plant-based foods into your diet, we have tons of recipes from the feedfeed community to inspire you. With everything from vegan desserts to pastas, and even tacos, you’re bound to find a new favorite vegan recipe! Craving some vegan sweets? Check out our 5 favorite vegan desserts here.

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Welcome to the Feedfeed + Eggland’s Best hub with our favorite recipes featuring eggs! Serving ordinary eggs can feel, well, a bit ordinary. Serving up Eggland’s Best will make you feel like you’re doing something special. Eggland’s Best is perfect for a nutritious diet with more than double the omega-3s and vitamin B12, along with 6x more vitamin D compared to ordinary eggs!

\n\n

Learn more about Eggland's Best here.

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