Cozy winter baking on my boat: comforting crumpets & blueberry lemon bread | Hygge Slow living ASMR скачать в хорошем качестве

Cozy winter baking on my boat: comforting crumpets & blueberry lemon bread | Hygge Slow living ASMR

A peaceful, comforting winter cozy cooking vlog from my humble boat. It's winter and I'm baking a crumpet recipe from John Kirkwood and blueberry lemon pound cake. This was my first time making english crumpets and they are delicious! My cats and I are cozy inside while a great blue heron hangs out next to the boat every day. Slow, soothing sounds of sizzling cooking, cake baking, cats purring and candles crackling will relax you and bring you into a state of calm. #silentvlog #cozy #slowliving #hygge #notalking #peaceful #minimalist ‪@JohnKirkwoodProFoodHomemade‬ thanks for the inspiring crumpet video! Crumpets recipe video:    • Crumpets,   you'll never buy another crump...   Blueberry lemon pound cake recipe by Eating Well: ¾ cup granulated sugar 5 tablespoons unsalted butter, at room temperature 3 large eggs, at room temperature (see Tip) ¾ cup part-skim ricotta cheese 2 tablespoons lemon zest 2 tablespoons lemon juice plus 1 teaspoon, divided 1 teaspoon vanilla extract 1 ½ cups white whole-wheat flour 2 teaspoons baking powder ½ teaspoon salt 2 cups blueberries 2 tablespoons confectioners’ sugar Directions: Preheat oven to 350 degrees F. Coat a 9-by-5-inch loaf pan with cooking spray and line the bottom with parchment paper. Beat sugar and butter in a large bowl with an electric mixer on medium-high speed until creamy. Beat in eggs, one at a time, until fully incorporated. Reduce the mixer speed to medium-low and beat in ricotta, lemon zest, 2 tablespoons lemon juice and vanilla until just combined. Sprinkle flour on top, then evenly sprinkle baking powder and salt over the flour. With the mixer on low speed, beat until almost combined. Add blueberries and gently fold into the batter. Transfer to the prepared pan. Bake the cake until starting to brown around the edges and a tester inserted in the center comes out clean, about 1 hour. Let cool in the pan on a wire rack for 20 minutes. Run a knife around the edge to loosen the cake, then invert it onto the rack. Carefully turn it right-side up. Let cool completely. Clean the bowl, add confectioners' sugar and whisk in the remaining 1 teaspoon lemon juice until smooth. Brush the glaze on the cake. Business inquiries: ssmarigold201@gmail.com