Simplifying My Kitchen: Decluttering Cupboards One Item at a Time w/ a Little Baking Adventure!
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Welcome back to another episode of Victoria Makes!
In today's video, join me on a journey of decluttering and baking as I tackle the chaos lurking in my kitchen cupboards. First, I dive into the task of clearing out the food cupboard, sorting through items, and assessing their expiration dates. Anything past its prime gets tossed, while still-fresh ingredients are carefully inventoried. With a plan in hand, I strategize on how to use up surplus items, making a commitment to avoid unnecessary purchases in the future. It's all about saving money and reducing waste in our homes! After the clean-up, it's time to get creative in the kitchen! Armed with newfound inspiration, I embark on a baking adventure, whipping up delicious treats like orange shortbread biscuits and coffee & walnut cake, using the very ingredients I unearthed during my cupboard clean-out. But this video isn't just about tidying up and baking-it's about embracing a lifestyle of mindfulness and sustainability. I'll be sharing my top tips for decluttering, saving money, and repurposing items through donating, selling, or upcycling. Plus, I want to hear from you! Leave a comment with your thoughts and suggestions.
Would you like to see more thrifting adventures or perhaps delve into other DIY projects? Let me know! Join me, Victoria Makes, as I strive for a clutter-free, waste-conscious, and budget-friendly lifestyle, one cupboard at a time.
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Here are the recipes for today's delicious bakes. Hope you enjoy!:
Orange Shortbread Biscuits:
Ingredients: 115g butter,60g sugar, 180g plain flour, 1/3 container of mixed peel, 4 drops of Valencia orange essence,
Instructions: Preheat the oven to 170 degrees Celsius.
Cream together the butter and sugar until light and fluffy. Gradually add in the flour and mixed peel, mixing until well combined. Add the Valencia orange essence and mix thoroughly. Shape the dough into a sausage shape chill for at least one hour or fifteen minutes in the freezer. Take out and slice into 12 equal rounds and place them on a baking tray lined with parchment paper. Bake for 17 minutes or until slightly golden. Optionally, sprinkle sugar or mixed nuts on top for added interest.
Coffee and Walnut Cake:
Ingredients: 250g sugar, 250g eggs, 250g self-raising flour, 250g butter, 2 tbsp instant coffee (melted in a little hot water) Buttercream Icing: 100g best butter, 1 tbsp instant coffee powder, 225g icing sugar.
Decorations: Walnut halves
Instructions: Preheat the oven to 180 degrees Celsius. Cream together the butter and sugar until light and fluffy. Gradually add in the eggs, beating well after each addition. Fold in the self-raising flour until just combined. Stir in the melted instant coffee mixture. Pour the batter into an 8 or 10 inch sized prepared cake tin and bake for around 60 minutes or until a skewer inserted into the centre comes out clean.
For the buttercream icing, beat together the butter, instant coffee powder, and icing sugar until smooth and creamy. Once the cake has cooled, spread the buttercream icing over the top and sides. Decorate with walnut halves.
Time stamps:
0:00 - Introduction
07:08 - Inventory advice and clearing
16:20 - Recap
18:26 - Cupboard organised
19:10 - What shall we bake?
20:43 - Coffee and Walnut cake
26:34 - Orange shortbread biscuits
29:10 Coffee Buttercream
30:54 - Testing cake is cooked
32:10 - Cutting the cookies
33:45 Cupboard reveal
35:54 Decorating the cake
38:32 - Reveal the cake and biscuits
Kitchen Cupboard Decluttering & Baking Adventure.
►Thanks For Watching!
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7 июл 2024
