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Taylor & Colledge

@taylorandcolledge

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Bring FLAVOUR to life. 💛
Share with us: #bringflavourtolife or #taylorandcolledge

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🤍 Florale Eleganz mit feinen Perlendetails ✨
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Zarte blaue Hortensien, lachsfarbene Rosen und feines Schleierkraut – diese Hochzeitstorte verbindet romantische Blüten mit Perlen in unterschiedlichen Grössen.
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Die Kombination aus sanften Farben, floralen Akzenten und liebevollen Details verleiht der Torte ihren ganz eigenen Charakter. 🤍
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Merci für den wunderschönen Auftrag!
Liebe Grüsse, Franzi
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Wunderschöne Blumen von @blumen_ideenreich_zeiningen 🤍
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#weddingcake #hochzeitstorte #floralweddingcake #pearlcake #cakedesign

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Lemon Meringue Blondie 🍋

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Frosted gingerbread nut loaf cake ☁️🫚🌰🧁🍂
This delicious loaf cake features a lightly spiced moist & bouncy cake, topped with the most indulgent gingerbread frosting & finished off with a sprinkle of crushed walnuts & pecans!

Here’s how to make it⬇️
Ingredients: serves 6
CAKE BASE:
* 125g pumpkin puree
* 125g egg whites @twochicksproducts
* 50g brown sugar alternative @purevia_uk
* 5g vanilla extract @taylorandcolledge
* 60g vegan gingerbread protein powder @nakedharvestsupplements
* 35g oat flour @myprotein
* 5g baking powder
* 3g baking Soda
* 4g gingerbread spice mix
FROSTING:
* 50g light vegan butter @flora @florafoodgroup
* 60g powdered sugar alternative @purevia_uk
* 20g vegan gingerbread protein powder @nakedharvestsupplements
TOPPING:( for 1/2 the cake, double if covering the whole cake with nuts, or omit completely)
* 12g crushed walnuts
* 6g crushed pecans
Directions:
1. Start by pre heating your oven to 180°C (350°F)
2. In a bowl whisk together pumpkin puree, egg whites, granulated sweetener & vanilla
3. Next add & mix in the protein powder, oat flour, baking powder, baking Soda & gingerbread spice mix
4. Transfer to a lined loaf tray and smooth with a spatula
5. Bake for 25-30 minutes and turn halfway through
6. Allow to cool and make the frosting by mixing together light butter, powdered sugar alternative & protein powder
7. Add 125g of the frosting onto the cake and smoothen it out
8. Optionally top with crushed nuts, slice into six then enjoy!
9. Store in an airtight container in the fridge for 3 days, up to 2 days at room temperature or freeze for 2 weeks. Serve warm by microwaving for 20 seconds. Fully defrost before eating from freezer
Macros: (per 100g cooked loaf with nuts) 180 Cals | 29g Carbs | 14g Protein | 9g Fat | 2g Sugar | 3g Fibre | 2g Sat Fat | 1.2g Salt | 65mg Calcium | 2.8mg Iron | 14mg Potassium | 5.6mg Zinc | 600mg Omega-3 |740mg Omega-6

Macros: (per 100g cooked loaf without nuts) 143 Cals | 30g Carbs | 13g Protein | 5g Fat | 2g Sugar | 3g Fibre | 1g Sat Fat | 1.3g Salt | 68mg Calcium | 3mg Iron | 5mg Potassium | 5.9mg Zinc | 204mg Omega-3 | 795mg Omega-6

Tags:
#gingerbreadloafcake #proteincake

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🤍 Florale Eleganz trifft auf Asymmetrie ✨
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Versetzte Etagen, klare Linien und ausdrucksstarke Blüten – diese dreistöckige Hochzeitstorte vereint modernes Design mit floraler Eleganz.
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✨ Vanillebiskuit
✨ Himbeer-Mascarpone-Sahne-Creme mit Schokosplittern
✨ Cheesecake-Füllung
✨ Vanille Swiss Meringue Buttercreme
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Merci für den wunderschönen Auftrag! 🤍
Liebe Grüsse, Franzi
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#weddingcake #hochzeitstorte #asymmetriccake #floralweddingcake #cakedesign

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Who doesn't love a bit of crimble crumble 🍏
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#applecrumble #glutenfree #crimblecrumble #fridaynightdinner #homemade

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Peanut Butter Spider Cookies🍪🕷️👻

Halloween is almost here!!🎃👻 This week I’m going to share a few of my favorite Halloween treats that I like to make every year for get-togethers that I host with friends🥰 Starting with my favorite, super simple peanut butter cookies made into cute little spiders💕

✨Ingredients
1 1/4 cups natural peanut butter
1/3 cup all-purpose flour
2/3 cup brown sugar
1/3 cup dairy-free milk
1/2 teaspoon baking powder
1/2 teaspoon vanilla
1/4 teaspoon salt

✨Also
chocolate candy (I used Treets chocolate pretzel balls; also could use peanut butter cups like the dairy-free Reese’s or any other round chocolate candy).
googly eyes
melted chocolate
frosting or melted vegan marshmallow as “glue” to stick on the eyes

✨Directions
In a large bowl, add the peanut butter, flour, sugar, baking powder, vanilla, salt, and df milk. Combine well.

Line a baking sheet with parchment paper.

Roll the cookie dough into balls, about 1 inch in diameter, and place on the baking sheet.

Gently flatten the top of each cookie.

Bake the cookies at 350*F/ 175*C for 10 minutes. This recipe makes about 14 cookies.

Allow the cookies to cool off, then place the chocolates on top of each cookie.

To stick the eyes on, I melted a vegan marshmallow for a few seconds in the microwave to act as glue for the eyes. You can also use frosting instead.

Stick the eyes on top of the chocolate, then use melted dark chocolate to draw on the spider “legs”.

Place in the fridge until the chocolate hardens, then enjoy!

#halloween #cookies

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Brown butter-rye-chocolate chip cookies 🧈🍪 nutty, rich and chewy. Just how I like ‘em!! 🍫

@handmethefork did it again 🐐

Ingredients (makes 14 - 17 cookies)
• 113g unsalted butter  • 200g brown sugar • 100g white sugar (I used Demerara)  • 1 large egg + 1 egg yolk • 1 tsp vanilla extract @taylorandcolledge  • 150g rye flour (I used @marksandspencerfood ) • ¾ tsp bicarbonate of soda • Pinch of salt • 180g dark chocolate, roughly chopped (I used @waitrose Belgian 54% dark choc) • Flaky salt, to finish @maldonsalt

Spread the balls out evenly and bake at 190°C for 10 - 12 minutes✨ I did mine in batches!

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🥞 Pancake morning success! 🎉

I usually avoid making pancakes because i worry about them sticking to our pans, but today we tried our new @okuracookware titanium frying pan and they turned out brilliantly! 🙌🏼 ✨🥞

For the last couple of years, we have been on a journey to make more conscious choices about the products we buy and bring into our home.

We’re definitely not perfect, and there are still lots of things we would love to change,
but we have already made so many little swaps along the way, and we hope to keep making more over time. 🤍

Our new @okuracookware pan is another step in that journey, with its pure titanium construction and 100% PFAS-free design.
It’s definitely one we would recommend! Go and check them out. 👏

Would you like to see more cooking videos from us?
Let us know in the comments below! ⬇️🥞

AD|gifted

#Okura #easyrecipes #cookwithus #FamilyCooking #slowliving

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Starting off my morning with my shaken espresso. 🤎🤎

#homecafe #icedcoffeelover #latte #shakenespresso #coffee

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🤍 Florale Eleganz trifft auf Asymmetrie ✨
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Versetzte Etagen, klare Linien und eine aussergewöhnliche Blumenkombination – diese dreistöckige Hochzeitstorte verbindet modernes Design mit floraler Eleganz.
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Weisse Callas, dunkelrote Gerbera, Anthurien und zarte Blüten setzen ausdrucksstarke Akzente zur schlichten weissen Swiss Meringue Buttercreme.
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Merci für den wunderschönen Auftrag! 🤍
Liebe Grüsse, Franzi
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#weddingcake #hochzeitstorte #asymmetriccake #floralweddingcake #cakedesign

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M&M cookies are by far my most popular and they’re also some of the most fun to make!

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🫘Gut Wednesday - ep 7🫘

Guess the secret ingredient? 👀

I made the creamiest rice pudding but I blended in... CANNELLINI BEANS.

You can’t taste them, but they make it:

✨ extra creamy, no UPF thickeners needed
✨ higher in fibre + plant protein
✨ rich in resistant starch

When you cook + cool rice, and add beans, some of the starch becomes resistant starch. It resists digestion and travels to your large intestine where your good gut bacteria ferment it. That helps feed your gut lining and supports a happy microbiome. Plus that extra soluble fibre helps you stay fuller for longer.

Comfort food that loves your gut back. Would you try it?
Save it to make 👇

RECIPE
Makes 6-8 servings
👉400g cannellini beans, drained and rinsed well
👉500ml oat milk [I use @plenishdrinks organic oat for its simple but creamy ingredients]
👉8 Medjool dates [or chopped dates pre-soaked]
👉450g cooked and cooled short grain brown rice
👉4 tbsp honey
👉1 tsp vanilla extract [I use @taylorandcolledge as no added sugar]
👉Pinch sea salt
👉1tbsp cocoa and cinnamon to sprinkle

1. Add rinsed beans and 250ml of the milk to a blender with vanilla, dates and salt. Blend until completely silky smooth.
2. Pour into a saucepan with the rest of the milk and your cold cooked rice.
3. Simmer for 8-10 minutes until thick and creamy. Don’t boil hard.
4. Stir in honey. If you want it looser, add a splash more milk.
5. Sprinkle with cocoa and cinnamon. It can be eaten like this or baked at 170C for 25 mins
5. Serve warm, or chill completely for even more resistant starch. It thickens as it cools.

Keeps 3 days in the fridge. Best eaten cool or gently reheated.

Let me know if you guessed it before the reveal!

#guthealth #resistantstarch #highfibre #noupfs #mediterraneandiet

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