Turning my apartment into a cozy cafe 🧸🍁| cookies, muffins, pumpkin spice lattes, bagels… скачать в хорошем качестве

Turning my apartment into a cozy cafe 🧸🍁| cookies, muffins, pumpkin spice lattes, bagels…

I turned my apartment into a cozy cafe😍 I invited my family over for coffee and baked goods! Such a fun idea for a get together or a theme party🤩 I wanted to serve both my healthy foods and also treats you usually find at cafes. I made healthier bagels, Greek egg muffins, berry smoothie, high-protein pumpkin spice pancakes (I was going to make waffles first but they failed😆), blueberry muffins, chocolate chip cookies and my grandma’s cookies❤️ I had seen people all over TikTok turning their apartments into cafes, so I had to try it myself! I will say prepping all the foods took two days, but it was fun☺️ I might do this again next month🍁🧸 More healthy & easy recipes in my Ebooks: https://www.fitfoodieselma.com/e-books 🥰 Thank you so much to everyone who has already bought the books, it means the world to me and makes it possible for me to keep creating these recipe videos❤️ 00:00 Intro 02:01 grocery shopping 03:02 haul 05:48 chocolate chip cookie dough 06:57 grandma's cookies 09:29 egg muffins 11:24 making food labels 12:35 chocolate chip cookies baking 12:53 blueberry muffins 14:25 bagels 16:55 pumpkin spica pancakes 19:15 berry smoothie 19:28 setting up the cafe 21:15 cafe opening BAGELS Ingredients for 12 bagels: 3 cups / 720 ml all purpose (gluten-free) flour 2 tablespoons baking powder 1 teaspoon salt 3 cups / 720 ml / 750 g full fat Greek yogurt add only if using gluten-free flour: 3 egg whites toppings: egg wash optional: sesame seeds & sunflower seeds 1. Mix the dry ingredients together 2. Add the wet ingredients and stir to combine 3. Spoon dollops onto a baking pan lined with parchment paper. Sprinkle flour on top and form them into flat balls. With a butt of a knife poke holes into the bagels 4. Brush with egg wash and sprinkle sesame seeds on top 5. Bake at 190 Celsius / 375 Fahrenheit for 25 minutes GRANDMA’S COOKIES 3.5 oz. / 100 g butter 1/3 cup / 80 ml sugar 1 egg 1 teaspoon vanilla extract 1 1/4 cups / 300 ml all purpose (gluten-free) flour 1/2 teaspoon baking powder raspberry jam/marmelade 1. Whisk butter and sugar together until fluffy 2. Add the egg and vanilla and mix for about 1 minute 3. Fold in the dry ingredients 4. Divide the dough into two parts. Roll each piece into a log the length of the baking pan and place them on a baking pan lined with parchment paper. Press a groove along the center of each log with your finger and spoon jam into it 5. Bake at 200 Celsius degrees / 390 in Fahrenheit for about 10 minutes 6. Cut into slices immediately after you take them out of the oven 7. Add an optional sugar icing on top if you like BLUEBERRY MUFFINS for 8 big muffins: 3.5 oz. / 100 g softened unsalted butter 1/2 cup / 120 ml white sugar 1/4 cup / 60 ml brown sugar 2 eggs 1/2 cup / 120 ml / 125 g Greek yogurt 2 teaspoons vanilla extract 1 cup / 240 ml all purpose (gluten-free) flour 1/2 cup / 120 ml oat flour 1 teaspoon baking soda 1 teaspoon baking powder 1 teaspoon ground cardamom pinch of salt 1/4 cup / 60 ml milk 1 1/2 cups / 240 g fresh or frozen blueberries topping: 2 tablespoons brown sugar 3 tablespoons oats 2 tablespoons chopped pecans 1/2 teaspoon cinnamon 1 tablespoon butter 1. Mix butter and sugars together with a mixer for 2 minutes 2. Add the eggs and Greek yogurt and mix on medium speed for 1 minute 3. Add the dry ingredients and milk and stir to combine 4. Lastly fold in the blueberries 5. Mix all the ingredients together for the topping 6. Scoop the batter into muffin pan cavities lined with muffin liners (fill them almost to the top) 7. Add the topping 8. Bake at 180 Celsius degrees / 350 in Fahrenheit for about 25 minutes or until toothpick inserted to the center comes out clean CHOCOLATE CHIP COOKIES Ingredients: 7 oz. / 200 g (lactose-free) butter 3/4 cup / 180 ml brown sugar 1/3 cup / 80 ml white sugar 1 egg + 2 yolks 2 teaspoons vanilla extract 1 1/2 cups / 360 ml all purpose (gluten-free) flour mix (if you aren’t coeliac, intolerant to gluten, IBS suffer, you can of course use wheat flour, however you might need to add a bit more since gluten-free flour absorbs more liquid) 1 teaspoon baking soda 7 oz. / 200 g mix dark chocolate chunks 1. Beat sugar and butter together using a handheld or stand mixer for about 2 minutes 2. Add the egg and yolks and vanilla extract and keep mixing for about 1 minute 3. Add the flour and baking powder and stir to combine with a spoon 4. Fold in the chocolate chunks (save some for topping if you like) 5. Chill the dough for at least 1 hour 6. Roll into balls and place on a baking pan lined with parchment paper. (Add the rest of the chocolate chunks on top) 7. Bake at 180 Celsius degrees / 350 in Fahrenheit for about 12-15 minutes #homecafe #easyrecipes #healthyrecipes