The Two-Bedroom Modern Large Cabin home is ideal for a small family or as a vacation house. It has a large master bedroom suite with walk-in closet and ensuite bath. The second bedroom can be used as a guest bedroom or children's room, and the additional office room can be converted into a small bedroom. The plan focuses on the southern exposure views and lights. The living and dining rooms are one ample open space with two large glass sliders on each side. Both glass sliders function as floor-to-ceiling windows and bring the outdoor landscape into the interior. The L-shape kitchen provides long counter space for cooking enthusiasts, and the central island is the perfect location for family and friends to gather while they prepare the holiday dinner together. The kitchen windows are long and horizontal, which brings tons of natural light to the area. The entry is next to the kitchen to have easy access in and out of the grocery. This design includes a large mudroom with plenty of storage space. Interior: 1,598 sqft , Conditioned Interior : 1,483 sqft House size: 56' L x 32' W x 23' H Bedroom 1: 12' - 7" L x 14' WBedroom 2: 12' - 7" L x 14' W Living: 14'-6" L x 19' W Dining: 14'-6" L x 19' W Kitchen: 14' L x 9' W Deck: 56' L x 8' W Bathroom 1: 8' - 9" L x 6' WBathroom 2: 8' - 8" L x 12' W Laundry: 6'- 4" L x 6'-2" W Mini-split, HRV, ERV
A 10'4"-deep porch wraps around two sides of this barndominium-style house plan with enormous 1,200 square foot garage with two 10' by 10' overhead doors. Inside, the open concept great room with fireplace, dining, and kitchen with 9' by 4' island and walk-in pantry boast 16' ceilings and large windows. Three bedrooms are clustered in the middle of the home and share convenient laundry access. A ladder in the garage goes up to storage over the main living space. Related Plans: Get a smaller garage with house plan 51964HZ (1,989 sq. ft.). Get a larger 4-bedroom version with barndominium house plan 51951HZ (2,500 sq. ft.) and 51946HZ (2,417 sq. ft.). Get a smaller version with house plan 51956HZ (1,260 sq. ft.).
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Angel Chicken Rice is a heartwarming casserole that combines creamy textures and savory flavors into a delightful dish perfect for family dinners or gatherings. This recipe brings together tender chicken and fluffy rice enveloped in a rich, creamy sauce made from a blend of cream cheese, butter, and herbs, typically seasoned with an Italian dressing mix for an extra zing.
Angel food cake has always been a favorite dessert of mine, so I decided to make a vegan angel food cake version! This cake is all you have dreamed about and even more. I prepare this on every occasion I get. Notes An angel food cake is challenging enough to prepare, however, a vegan one is an even larger challenge. To ensure that this version turns great for you, I suggest that you read the whole article. It’s best to spare 10 minutes extra than to waste every penny and second make something that fails. Is This Vegan Angel Food Cake Worth Your Time and Energy? If you are on the hunt for a plant-based alternative to this divine sweet cake, this recipe is totally worth it. Similar to its original counterpart it has: -A greatly fluffy texture and fine taste -Lower calories compared to the real thing -Lower fat-one 1g of fat/slice You also need only 20 minutes to prepare it, despite the several steps involved in making it. Ingredients for Making Vegan Angel Food Cake: This recipe requires only six ingredients and therefore it’s best to measure these with caution and do not use any replacements if possible. Follow the recipe to a T! Aquafaba: a liquid leftover from cooked chickpeas that is a great replacement for egg whites. If you whip it up, it will become the best vegan “meringue”. Cream of tartar: this an acid substance that helps set aquafaba when beaten. Ground sugar: beat the regular sugar granules in a food processor or blender until finely dissolved into fine powder. Vanilla extract: for extra aroma and flavor Chickpea flour: a typical vegan egg replacer that helps set the meringue. All-purpose flour: use just one cup and tbsp of all-purpose flour passed through a sifter. Pin Ingredients: -¾ cup aquafaba (the liquid leftover from a can of chickpeas) -1 tbsp vanilla extract -1 cup & 1 tbsp all-purpose flour -1 cup granulated sugar -1 tbsp chickpea flour 1 ½ tsp cream of tartar Instructions: Preheat your oven at 330F/165C. Beat the granulated sugar into fine sugar in a blender or food processor. Place ¾ cup of aquafaba liquid into a big mixing bowl with vanilla extract and cream of tartar. Whip for 6 minutes minimum with a hand mixer initially on low and then slowly at higher speed. Incorporate the powdered sugar gradually in several parts while beating up the meringue on high speed for a couple of minutes. Once you have beaten the aquafaba for 8 minutes at least, grab a tbsp of the chickpea flour and beat for an extra minute or so. In three increments, gradually sift the flour combo into the egg mix through a mesh strainer, while carefully folding in with a rubber spatula after every part. To prevent any shrinking and loss of cake volume, don’t add the flour mixture in one part. Add gradually in multiple increments. Place and spread the batter into an unprepared 9X10” cake tubular pan. Shake the pan on a flat surface to even out the bottom. Bake your vegan angel cake until you add a toothpick and it turns out clean, for approx. 45-50 minutes. Take off the oven and let cool (while it’s still in the pan) for 2-3 hours. Once it’s cooled down, pass a small knife around the edges to gently detach the cake from the pan. If you wish, sprinkle with confectioner’s sugar. Serve with fresh berries on top and a small part of vegan whipping cream. See Also: Vegan Jamaican Ginger Cake Conclusion Hope you liked my vegan angel food cake recipe and enjoyed the cake as much as I have and my family & friends. Please let me know in the comments how this cake turned out for you, I will be happy to answer it!
