tag:blogger.com,1999:blog-63199177392016991812024-03-12T21:28:22.378-07:00My Notebook of RecipesZanahttp://www.blogger.com/profile/18299468043896003257noreply@blogger.comBlogger133125tag:blogger.com,1999:blog-6319917739201699181.post-11865954199192867442020-03-20T06:55:00.003-07:002020-03-20T06:56:09.768-07:00Perfectly Chocolate Cupcakes<br />
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)<img height="320" src="https://www.glorioustreats.com/wp-content/uploads/2010/04/Chocolate-heart-cupcakes-e1343274209976.jpg" width="212" /></div>
<br />
(makes 24-27 standard sized cupcakes<br />
<br />
2 cups sugar<br />
<br />
1 3/4 cups all purpose flour<br />
<br />
3/4 cup unsweetened cocoa (best quality available)<br />
<br />
1 1/2 teaspoons baking powder<br />
<br />
1 1/2 teaspoons baking soda<br />
<br />
1 teaspoon salt<br />
<br />
2 eggs<br />
<br />
1 cup whole milk<br />
<br />
1/2 cup vegetable oil<br />
<br />
2 teaspoons vanilla extract (best quality available)<br />
<br />
1 cup boiling water<br />
<br />
Directions-<br />
<br />
Line muffin tin with paper liners. Heat oven to 350*F.<br />
<br />
In a large mixing bowl, stir together sugar, flour, cocoa, baking powder, baking soda and salt.<br />
<br />
Add eggs, milk, oil and vanilla. Beat on medium speed for one minute.<br />
<br />
Stir in boiling water (the batter will be thin, don’t worry, this is right).<br />
<br />
Fill liners 2/3 full with batter. (I usually put the batter into a large measuring cup with a pour spout, and then pour the batter into the liners.)<br />
<br />
Bake cupcakes for aproximately 18-22 minutes.<br />
<br />
Cool completely on wire rack before frosting.<br />
<br />
Recipe source- Hershey’s<br />
<br />
Try the recipe HERE for either vanilla or chocolate (my favorite!) cream cheese frosting.Zanahttp://www.blogger.com/profile/18299468043896003257noreply@blogger.com0tag:blogger.com,1999:blog-6319917739201699181.post-91547769378611974582019-12-18T12:39:00.004-08:002019-12-18T12:39:50.578-08:00Cookie Recipe ( Crispy melt away cookie BASE dough) :<br />
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<br />
- 750 gr soft room temp Butter ( 6 2/3 sticks )<br />
- 300 gr Powdered Sugar ( 2 1/2 cups)<br />
- 3 room temp X Large Egg Whites<br />
- 900 gr All purpose Flour ( 6 cups + 1/2 cup)<br />
- 3 tsp Vanilla<br />
- 1/4 tsp Salt<br />
<br />
For tips and advice check the video.<br />
Divide the dough into 5 equal portions and with each dough make 5 different cookies:<br />
<br />
■ Vanilla Butter Cookies:<br />
<br />
Leave the first dough as is.<br />
<br />
You'll need a piping bag and a tip of your choice.<br />
<br />
■ Linzer Cookies:<br />
<br />
to the second cookie dough, add:<br />
<br />
- 60 gr Almond Flour (1/2 cup)<br />
- 40 gr All Purpose Flour ( 4 tbsp)<br />
- 1/2 tsp Almond Extract<br />
- Jam of your choice<br />
<br />
■ Gingerbread *Style* Cookies:<br />
<br />
to the third cookie dough, add:<br />
<br />
- 2 3/4 tsp Ginger<br />
- 3 tsp Cinnamon<br />
- 2 or 3 tsp Cocoa Powder<br />
- 40 gr Flour ( 4 tbsp)<br />
<br />
For stronger gingerbread flavor add more ginger.<br />
<br />
■ Sugar Cookies:<br />
<br />
to the fourth cookie dough, add:<br />
<br />
- 50 gr All Purpose Flour ( 5 tbsp)<br />
- 1/2 tsp Vanilla<br />
<br />
■ Chocolate Sugar Cookies:<br />
<br />
to the fifth cookie dough, add:<br />
<br />
- 60 gr Sweetened Cocoa Powder ( 7 1/2 tbsp) ( Bloom the cocoa with 5 tbsp hot Milk) If you're using Unsweetened cocoa powder you may have to add 1 tbsp more icing sugar.<br />
- 20 gr All Purpose Flour ( 2 tbsp)<br />
- Melted good quality chocolate to fill the cookies<br />
<br />
<br />
Enjoy!<br />
♥<br />
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<a href="https://www.youtube.com/watch?v=blKCLBWudZ0">https://www.youtube.com/watch?v=blKCLBWudZ0</a></div>
Zanahttp://www.blogger.com/profile/18299468043896003257noreply@blogger.com0tag:blogger.com,1999:blog-6319917739201699181.post-32821348845878343122019-06-09T18:54:00.002-07:002019-06-09T18:54:37.469-07:00Sugar Free Carrot Cake Carrot cake lovers will like this. This is the best ever Sugar Free Carrot Cake that you may ever taste. This is an easy recipe as well. Gluten free and low carb alternatives offered. Course: Dessert, Snack Cuisine: American Keyword: cake, carrot, diabetic, gluten free, low carb, recipe, sugar free Servings: servings Calories: 204 kcal<br />
<br />
<span style="font-size: large;"><b>Ingredients</b></span><br />
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<br />
<br />
1 tsp Baking Soda<br />
1 tsp Baking Powder<br />
2 cups Flour<br />
1 tsp Salt<br />
4 Eggs<br />
1 1/2 cups Oil<br />
1 1/2 cups Sugar Alternative<br />
1/2 cups Brown Sugar Alternative<br />
2 tsp Vanilla Extract<br />
3 cups Carrots<br />
1 cup Chopped Nuts Instructions<br />
Preheat oven to 325. Prep a cake pan well for nonstick<br />
<br />
Mix together baking soda, baking powder, flour, cinnamon and salt. In a mixing bowl, beat together the eggs, oil, and sugar alternatives<br />
Add the dry ingredient from the first bowl to the mixing bowl.<br />
<br />
Next, stir in the vanilla extract and the carrots by hand. Then fold in the chopped nuts. Bake for 45-50 minutes or until a toothpick comes out clean.<br />
<br />
<br />
<br />
<br />Zanahttp://www.blogger.com/profile/18299468043896003257noreply@blogger.com0tag:blogger.com,1999:blog-6319917739201699181.post-62289380747337264132019-06-09T18:44:00.003-07:002019-06-09T18:44:54.767-07:00Lemon cakeA zingy lemon cake with mascarpone filling inside and a dreamy Swiss meringue buttercream outside. Very easy to make and so delicious!<br />
<br />
Course Dessert<br />
Cuisine American<br />
Prep Time 30 minutes<br />
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Cook Time 35 minutes<br />
Total Time 1 hour 5 minutes<br />
Servings 10 people<br />
Calories 240 kcal<br />
Author John Kanell<br />
<br />
<span style="font-size: large;"><b><i>Ingredients</i></b></span><br />
<b>For the Cake:</b><br />
2 cups all-purpose flour 240g<br />
1 1/2 tsp baking powder 6g<br />
1/2 tsp baking soda 3g<br />
1 tsp salt 5g<br />
10 tbsp butter 142g room temp<br />
1 1/4 cup white sugar 250g<br />
3 eggs<br />
1 tsp vanilla extract 5mL<br />
2/3 cup milk 160mL<br />
3 tbs grated lemon zest 6g ish<br />
1/3 cup fresh lemon juice 80mL<br />
8 oz mascarpone room temp 227g<br />
1/2 cup whipping cream cold 125mL<br />
1/4 cup powdered sugar 25g<br />
1 tsp vanilla extract 5mL<br />
3 tbsp lemon zest<br />
4 egg whites large<br />
1 1/2 cups sugar 150g<br />
1 pound butter room temp 454g<br />
3 tablespoons grated lemon zest<br />
<br />
<span style="font-size: large;"><b><i>Instructions</i></b></span><br />
<b>For the Cake:</b><br />
Preheat oven to 350 degrees F. Butter and flour three 6 inch round pans. Whisk together the flour, baking powder and salt. Set aside.<br />
<br />
Mix fresh lemon juice and milk in a small bowl and set aside.<br />
<br />
Pulse sugar and zest of a lemon in a food processor until zest is all minced in.<br />
<br />
Cream butter and sugar in a stand mixer using a paddle attachment.<br />
<br />
Add vanilla and eggs one at a time mixing until incorporated before adding the next. Scrape the bowl down.<br />
<br />
Add flour and milk mixtures to the butter in alternating batches.<br />
<br />
<b>For the Filling:</b><br />
Use a spatula to fold powdered sugar and lemon zest into the mascarpone. Mix until fully incorporated.<br />
<br />
Whip the cream and a drop of vanilla until thickened and mix into the mascarpone mixture then set aside.<br />
<br />
<b>For the Frosting:</b><br />
Whist together egg whites and sugar in a glass bowl. Set over a pot of simmering water making sure the water doesn't touch the bowl.<br />
<br />
Whisk over hear until a thermometer reads 165F. Transfer mixture to a stand mixer fitted with a whisk attachment and mix on high for a few minutes then stitch to medium low until room temp.<br />
<br />
Stitch to a paddle attachment and add butter a tablespoon at a time. Mix in lemon zest and frosting is ready. Always give meringue-based frostings a quick whip just before using.<br />
<br />
If you're doing an ombré decoration scheme then separate the buttercream into 4 batches. One will be uncolored and the other three various intensities of yellow.<br />
<br />
<b>For the Assembly:</b><br />
Add mascarpone filling onto first layer then place second layer on and repeat.<br />
<br />
Pipe the most intense yellow onto the bottom then the medium and light yellows followed by the uncolored buttercream on top. Smooth and pipe yellow dollops on top using a star tip.<br />
<br />
<b>Recipe Notes</b><br />
Adding a layer of lemon curd anywhere in this cake is a great idea. You can use my lemon curd recipe here, make sure to chill the cake as you fill if things are looking unstable.<br />
If you’re not using 6-inch pans, double the recipe for 8-inch pans or triple the recipe for 9-inch pans.<br />
If you see little clumps of butter after you mix the wet ingredients don’t panic, it all works out by the time you mix in the dry ingredients. You can even use melted butter and warm the milk and sour cream up a bit if you like.<br />
You can skip the mascarpone filling and use Swiss meringue buttercream for the whole thing if you'd like to save a little time.<br />
To get FLAT layers that are moist inside and out try using cake strips! You can buy a set online or make your own from foil and paper towels at home. I made a whole blog post on it so check it out if you’re interested!<br />
If you don't want to make Swiss buttercream you can cover the whole cake in the mascarpone frosting. It will not give you a smooth finish or beautiful dollops but you will love the taste!Zanahttp://www.blogger.com/profile/18299468043896003257noreply@blogger.com0tag:blogger.com,1999:blog-6319917739201699181.post-47588475009234535542019-01-21T15:02:00.002-08:002019-01-21T15:02:24.700-08:00European Style ButtercreamMakes enough buttercream to fill and frost an 8 inch three layer cake or 24 cupcakes<br />
<br />
1 pound unsalted butter, at room temperature<br />
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1 cup confectioner's sugar<br />
2 teaspoons pure vanilla extract<br />
1/4 teaspoon salt<br />
<br />
<b><i><span style="font-size: large;">For the Pastry Cream:</span></i></b><br />
2 cups whole milk<br />
4 tablespoons corn starch<br />
3/4 cup sugar<br />
pinch of salt<br />
4 large egg yolks, at room temperature<br />
1/4 cup heavy whipping cream<br />
1 and 1/2 teaspoons pure vanilla extract<br />
<br />
Begin by making the pastry cream. It will be a major ingredient in the vanilla buttercream that will create a very creamy, rich, buttercream, much like French buttercream. The pastry cream can be made up to 2 days in advance.<br />
In a saucepan, bring milk and salt to a simmer over medium heat.<br />
In the meantime, combine the sugar, corn starch, cream and egg yolks in a large bowl and whisk together for a few minutes until thick and pale yellow.<br />
Slowly, pour the hot milk in the egg mixture one ladle full at a time while whisking. <br />
Pour the mixture back into the saucepan and cook over low heat, whisking constantly until thickened.<br />
Remove from heat and add vanilla extract. Whisk well.<br />
Place the pastry cream into a bowl and cover with plastic wrap. Allow to cool to room temperature.<br />
For a quick cool, fill a large mixing bowl with ice and place the bowl with the pastry cream over the ice. Mix with a spatula every 5 minutes. The pastry cream should be ready to use in 15 minutes.<br />
<br />
If the pastry cream was made a few days ahead and is very cold, either microwave it at 10 second intervals until it reaches room temperature, or place it in a warm water bath. This can be done by placing the bowl with the pastry cream in a larger bowl filled with warm water.<br />
<br />
It is crucial that the pastry cream and the butter at the same temperature in order for the buttercream to be ultra smooth.<br />
<br />
Also, when the pastry cream is made ahead of time and is refrigerated it will thicken and seem hard. Beat it in a tabletop mixer until smooth or by hand. If necessary, add 1-2 tablespoons of heavy whipping cream and beat until smooth.<br />
<br />
Place the butter, salt, vanilla extract, and confectioners sugar in the bowl of a tabletop mixer. Beat until smooth and fluffy.<br />
Add the pastry cream to the butter mixture in 2-3 batches. Beat until, thick, creamy, and very smooth. About 3-5 minutes.<br />
<br />
This basic recipe can be used to make so many different flavor variations:<br />
Chocolate hazelnut buttercream: add 1/2 cup or more of your favorite chocolate hazelnut spread to the buttercream and beat to incorporate.<br />
Almond buttercream: Substitute 1 teaspoon almond extract for the vanilla extract<br />
Coffee buttercream: dilute 1 teaspoon instant coffee granules to 1-2 tablespoons water and add to buttercream. Beat to incorporate<br />
Fruit flavored buttercream: Add 1/2 cup or more of your favorite fruit jam to the buttercream and beat well to incorporate<br />
Chocolate buttercream: Add 12 ounces melted chocolate to the buttercream and beat well to incorporate<br />
<br />
The options are endless but, one thin is for sure. We have been using this delicious recipe at our bakery for the past 10 years and everyone loves it. It is velvety smooth, creamy, and delicious.<br />
Enjoy!<br />
<a href="https://www.youtube.com/watch?v=nsEs63_1bQg">https://www.youtube.com/watch?v=nsEs63_1bQg</a>Zanahttp://www.blogger.com/profile/18299468043896003257noreply@blogger.com0tag:blogger.com,1999:blog-6319917739201699181.post-46613423431838063082018-12-08T17:55:00.001-08:002018-12-08T17:55:02.479-08:00Cream Puffs<b><i>PUFFS</i></b><br />
250 ml of water<br />
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125 g of butter<br />
150 g of strong flour<br />
2 teaspoons of crystal sugar<br />
4 eggs, medium size<br />
<br />
<b><i>CREAM</i></b><br />
1 liter of milk full fat<br />
6 whole eggs<br />
400 g of crystal sugar<br />
2 teaspoons vanilla extract<br />
120 g of cornstarch<br />
<br />
100 ml of heavy whipping cream (if you like)<br />
60-100 g of butter (if you like)<br />
<br />
<b><i>DUSTING</i></b><br />
icing sugar<br />
<br />
<br />
In a small pot pour the water, add the butter, sugar and bring to a boil. Add at once the flour and stir vigorously for 30 seconds. The dough should come together quickly. Now turn the oven to 250 degrees Celsius (no fan) and let it heat up for a long time. The most important thing in making puffs is the evenly heated hot oven and the rule never to open up the door of the oven when the puffs are baking, otherwise they will not puff up. Leave the pot with the dough to cool a bit and then add in one egg at a time mixing with the electric mixer as you are doing it. Let the dough cool at the room temperature.<br />
<br />
Line the oven pan with baking paper and now with a tablespoon take some dough, enough to fit on one half of the tablespoon, a good half or place the dough in a piping bag. Form the puffs lik ein the picture 10 on the first tray. Place the rest of the dough aside in a cool place for the next batch. Bake at 250 degrees Celsius (no fan) for 12 to 14 minutes, and then reduce the temperature to 150 and bake for an additional 20 minutes. By the end of the 20 minutes the oven will slowly reach 150 degree mark. Place the puffs on the oven rack that you have taken out of the oven and let them cool. In the meantime turn the oven back to 250 and make the second batch. Start making the cream.<br />
<br />
With an electric mixer beat the 6 eggs with sugar for a minute, add the vanilla and cornstarch and a cup of cold milk that you have taken out of the one liter that you need. Pour the rest of the milk (liter minus a cup) in a pot and let it simmer. Now pour in the egg mixture and stir constantly until the cream thickens. It is best to stir with a wooden spoon that has the straight edge, so you can always stir along the bottom of the pan. If you feel like it has started to burn at the bottom of the pan, turn the heat down and you can transfer the whole cream to another pot and continue the process. Do not scrape the bottom, ever. Let the filling cool completely. With an electric mixer whip up the cream a bit. Cut the puffs in halves. Now you can fill your puffs with this yellow custard, or whip up the whipping cream and add it to the custard or if you like mix in the butter in the mild custard. Sprinkle the puffs with icing sugar through a sieve. They will soften up as they sit in the fridge by tomorrow.<br />
<div>
<br /></div>
Zanahttp://www.blogger.com/profile/18299468043896003257noreply@blogger.com0tag:blogger.com,1999:blog-6319917739201699181.post-84194708643810629172018-12-07T08:17:00.000-08:002018-12-07T08:17:00.272-08:00Red Velvet Cheesecake CakeThis Red Velvet Cheesecake Cake is my family’s favorite cake recipe ever.<br />
If you’ve ever been to The Cheesecake Factory, and if you’re a Red Velvet Cake Fan… you’ve probably ordered up the Red Velvet Cheesecake Cake.<br />
<br />
It’s kind of the most amazing thing ever… a red velvet layer-cake with a layer of cheesecake mixed in… topped with cream cheese icing.<br />
<br />
<span style="font-size: large;">INGREDIENTS</span><br />
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<br />
<span style="font-size: large;"><br /></span>
<b><i>CHEESECAKE:</i></b><br />
2 8-ounce packages cream cheese, at room temperature<br />
2/3 cup granulated white sugar<br />
pinch of salt<br />
2 large eggs<br />
1/3 cup sour cream<br />
1/3 cup heavy whipping cream<br />
1 teaspoon vanilla extract<br />
<br />
<b><i>RED VELVET CAKE:</i></b><br />
2 1/2 cups all purpose flour<br />
1 1/2 cups granulated white sugar<br />
2 tablespoons unsweetened cocoa powder<br />
1 1/2 teaspoons baking soda<br />
1 teaspoon salt<br />
2 large eggs, at room temperature<br />
1 1/2 cups vegetable or canola oil<br />
1 cup buttermilk<br />
1 tsp red food coloring<br />
2 teaspoons vanilla extract<br />
2 teaspoons white vinegar<br />
<br />
<b><i>CREAM CHEESE FROSTING:</i></b><br />
2 1/2 cups powdered sugar, sifted to remove lumps<br />
2 8-ounce packages cream cheese, at room temperature<br />
1/2 cup (1 stick) unsalted butter, at room temperature<br />
1 tablespoon vanilla extract<br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">INSTRUCTIONS</span><br />
<span style="font-size: large;"><br /></span>
<b><i>PREPARE THE CHEESECAKE LAYER:</i></b><br />
Preheat oven to 325 degrees F. Place a large roasting pan on the lower third rack of the oven. Place a kettle of water on the stove to boil. Spray a 9-inch springform pan with nonstick spray and line the bottom with a round of parchment paper. Wrap a double layer of foil around the bottom and up the sides of the pan (you want to seal it so the water from the water bath doesn't seep into the pan). In a large bowl, use an electric mixer to mix the cream cheese- blend until it is nice and smooth and creamy. Mix in sugar and salt and blend for 2 minutes, scraping down sides of the bowl as needed. Add eggs, one at a time, blending after each addition. Finally, mix in sour cream, whipping cream and vanilla. Mix until smooth. Pour the batter into the prepared pan. Set the pan into the roasting pan in the pre-heated oven. Carefully pour the hot water from your kettle into the roasting pan (it will fill the pan surrounding the cheesecake). Pour enough water so that there is about an inch of water coming up the foil along the sides of the cheesecake pan. Bake the cheesecake for 45 minutes. It should be set to the touch and not jiggly. Remove the cheesecake from the roasting pan and let it cool on a wire rack for at least an hour. When it has cooled, place the pan into the freezer and let the cheesecake freeze completely. This can be done in several hours- or overnight.<br />
<br />
<b><i>PREPARE THE CAKE LAYERS:</i></b><br />
Preheat oven to 350 degrees F. Grease and flour two 9-inch round metal baking pans (or spray with nonstick baking spray with flour). In a large bowl, whisk together flour, sugar, cocoa powder, baking soda and salt. Add eggs, oil, buttermilk, food coloring, vanilla and vinegar to the flour mixture. Using an electric mixer on medium-low speed, beat for 1 minute, until blended. Scrape sides and bottom of bowl with a rubber spatula. Beat on high speed for 2 minutes. Spread the batter evenly into the prepared pans, dividing equally. Bake 30 to 35 minutes or until a toothpick inserted in the center comes out with a few moist crumbs attached. Let cool in pans on a wire rack for 10 minutes. Run a knife around the edge of the pans, then invert cakes onto a rack to cool completely.<br />
<br />
<b><i>PREPARE THE FROSTING:</i></b><br />
In a large bowl, using an electric mixer on medium-high speed, beat powdered sugar, cream cheese, butter and vanilla until it is smooth and creamy (do not over beat).<br />
<br />
<b><i>ASSEMBLE THE CAKE:</i></b><br />
Place one cake layer into the center of a cake plate or platter. Remove the cheesecake from the freezer, take off the sides of the pan, and slide a knife under the parchment to remove the cheesecake from the pan. Peel off the parchment. Measure your cheesecake layer against the cake layers. If the cheesecake layer turns out to be a slightly larger round than your cake, move it to a cutting board and gently shave off some of the exterior of the cheesecake to get it to the same size as your cake layers. Place the cheesecake layer on top of the first cake layer. Place the 2nd cake layer on top of the cheesecake.<br />
<br />
<b><i>FROST THE CAKE:</i></b><br />
Apply a crumb coat layer to the cake- use a long, thin spatula to cover the cake completely with a thin and even layer of frosting. Be sure to wipe off your spatula each time you are about to dip it back into the bowl to get more frosting (this way you won't be transferring any red crumbs into the bowl of frosting). Don't worry at this point about the crumbs being visible in the frosting on the cake. When your cake has a thin layer of frosting all over it, place it into the refrigerator for 30 minutes to "set" the frosting. Once the first layer of frosting is set, apply the 2nd layer. Start by adding a large scoop of frosting onto the top of the cake. Use a long, thin spatula to spread the frosting evenly across the top and then spread it down the sides of the cake too. Because you applied a crumb-coat layer, you shouldn't have any red crumbs floating around in the final frosting layer. Decorate, as desired. I recommend white chocolate shavings (see *Tips below). Keep this cake refrigerated.Zanahttp://www.blogger.com/profile/18299468043896003257noreply@blogger.com0tag:blogger.com,1999:blog-6319917739201699181.post-80459032804747983232018-12-07T08:07:00.000-08:002018-12-07T08:07:01.147-08:00 Red Velvet Cheesecake This Red Velvet Cheesecake recipe is a delicious and creamy cheesecake with an Oreo Crust. It’s covered with a thick layer of cream cheese frosting too.<br />
<b><br /></b>
<b>DO YOU HAVE TO BAKE THIS CHEESECAKE IN A WATER BATH?</b><br />
<b><br /></b>
If you just bake your Red Velvet Cheesecake in the oven like you’d bake a regular cake, you run the risk of some major cracking. Lucky for you, there are two options for baking this cheesecake. You can choose to bake it in a water bath. This method just means you wrap foil around the cheesecake pan and set it into a larger pan that has a little bit of water in it. This ensures your cheesecake will stay moist during the long baking process. Some people are wary of using this method because of the possibility of water leakage through tears in the foil.<br />
and an Oreo crust.<br />
<br />
Prep Time 40 minutes<br />
Cook Time 1 hour 25 minutes<br />
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Rest Time in Oven 30 minutes<br />
Total Time 2 hours 5 minutes<br />
Servings 12 servings<br />
Calories 616 kcal<br />
Author RecipeGirl.com (adapted from Southern Living)<br />
<br />
<span style="font-size: large;"><b><i>INGREDIENTS</i></b></span><br />
<span style="font-size: large;"><b><i><br /></i></b></span>
<b><i>CRUST:</i></b><br />
17 OREO cookies<br />
1/4 cup (1/2 stick) butter, melted<br />
1 tablespoon granulated white sugar<br />
<b><br /></b>
<b>CHEESECAKE:</b><br />
24 ounces (3 packages) cream cheese, at room temperature<br />
1 1/2 cups granulated white sugar<br />
4 large eggs, lightly beaten<br />
3 tablespoons unsweetened cocoa powder<br />
1 cup sour cream<br />
1/2 cup buttermilk<br />
2 teaspoons vanilla extract<br />
1 teaspoon distilled white vinegar<br />
2 ounces red food coloring (two 1-ounce bottles)<br />
<br />
<b><i>FROSTING:</i></b><br />
3 ounces cream cheese, crushed into fine crumbs<br />
1/4 cup (1/2 stick) butter, at room temperature<br />
2 cups powdered sugar, sifted<br />
1 teaspoon vanilla extract<br />
mint sprigs for garnish, optional<br />
<br />
<b><i>INSTRUCTIONS</i></b><br />
<b><i><br /></i></b>
<b><i>PREPARE THE CRUST:</i></b><br />
Stir together the Oreo crumbs, melted butter, and sugar. Spray the bottom and sides of a 9-inch springform pan with nonstick spray, and then press the crust mixture into the bottom of the pan.<br />
<br />
Preheat the oven to 325°F. Prepare a water bath: Fill a large roasting pan (big enough for springform pan to fit into) with about 1-inch of water. Place in the oven and allow to preheat along with the oven. Alternately, if you don't want to put the cheesecake INTO a water bath, you can put the pan on a lower rack and plan to bake the cheesecake on a rack ABOVE the bath.<br />
<br />
<b><i>PREPARE THE FILLING:</i></b><br />
In a large bowl, use an electric mixer to combine the cream cheese and sugar at medium-low speed for 1 minute. Add the eggs and remaining cheesecake ingredients, mixing on low speed just until fully combined. Pour the batter into the prepared crust.<br />
<br />
<b><i>BAKING:</i></b><br />
If using the WATER BATH method, take out two sheets of heavy duty foil and layer them on top of one another. Place the springform pan on top of the foil and wrap the foil gently around the pan and up the sides. Make sure that there are no tears or holes and that the foil comes all the way up around all sides of the cake. Carefully place the foil-protected pan into the water bath in the preheated oven. Alternately, if not using a water bath, just place the springform pan on a rack above the pan of water.<br />
<br />
Bake for 10 minutes; then reduce heat to 300°F. Bake for an additional 75 minutes or until the center is firm (it might take 15 minutes more or so... you don't want the cheesecake to be jiggly in the middle). Turn the oven off. Let the cheesecake stand in oven for 30 minutes. Remove the cheesecake from the oven. Carefully remove the cheesecake from the water bath and place on a wire rack. Run a thin knife around the outer edge of the cheesecake. Cool on the rack for a couple of hours, until the cheesecake becomes close to room temperature. Cover and chill for at least 8 hours (or overnight). Remove the sides of the springform pan.<br />
<br />
<b><i>PREPARE THE FROSTING:</i></b><br />
Beat the cream cheese and butter at medium speed with an electric mixer until smooth. Gradually add the powdered sugar and vanilla, beating until smooth. Spread evenly on top of the cheesecake. Garnish, if desired. Keep refrigerated until ready to serve.Zanahttp://www.blogger.com/profile/18299468043896003257noreply@blogger.com0tag:blogger.com,1999:blog-6319917739201699181.post-76280172280910442172018-12-03T05:39:00.001-08:002018-12-03T05:39:34.257-08:00Perfect Chocolate CheesecakeThick, rich and dangerously decadent. If you’re looking for the perfect chocolate cheesecake, look no further! This dessert is a show stopper!<br />
<br />
PREP TIME: 30 MINUTES<br />
COOK TIME: 1 HOUR 30 MINUTES<br />
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TOTAL TIME: 2 HOURS 30 MINUTES<br />
<br />
<b><i>INGREDIENTS:</i></b><br />
<br />
<b><i>FOR THE CRUST:</i></b><br />
2 c. crushed Oreos (cream removed)<br />
2 tbsp. granulated sugar<br />
Pinch salt<br />
5 1/2 tbsp. unsalted butter, melted<br />
<br />
<b><i>FOR THE FILLING:</i></b><br />
2 lbs. or (4) 8 oz. blocks plain cream cheese, room temperature<br />
1 1/2 c. granulated sugar<br />
1/2 c. sour cream, room temperature<br />
1/2 c. heavy whipping cream, room temperature<br />
12 oz. bittersweet chocolate, melted and cool<br />
1/4 c. unsweetened cocoa powder<br />
1/4 tsp. kosher sea salt<br />
4 eggs, room temperature<br />
1 tbsp. vanilla extract<br />
1/4 tsp. espresso powder (optional)<br />
<b><i><br /></i></b>
<b><i>FOR THE TOPPINGS:</i></b><br />
Whipped cream<br />
Chocolate shavings or curls<br />
Fresh raspberries<br />
Sprigs of mint<br />
<br />
<b><i>DIRECTIONS:</i></b><br />
<br />
Cover the bottom and sides of a 9-inch springform pan with extra large aluminum foil so that the no water can leak in (it’s worth a trip to the store to buy the 18″ wide foil). Wrap it with two layer for extra security. Crimp the top of the foil around the top edge of the springform pan. You can also place the springform pan in a slightly larger cake pan (10″) that has 2″ sides (I ran out of big foil but had a nice cake pan that it just barely fit into. I didn’t have to worry at all about the foil keeping water out).<br />
Preheat oven to 350 degrees, placing the top rack in lower third of oven. In a large mixing bowl, mix together the finely ground Oreo crumbs with the sugar and salt. Pour the melted butter over top and mix until the crumbs become coated.<br />
<br />
Pour into the prepared springform pan and gently smooth out (I like to use a metal measuring cup for this). Carefully work the crumbs up the sides so that they are 1½” tall and approximately ¼” thick. You should have a nice layer on the bottom and the sides should go about halfway up your pan. Place into the oven and bake for 8 minutes. Remove and turn oven down to 325 degrees.<br />
Beat the cream cheese, sugar, sour cream, and heavy cream the bowl of a stand mixer for approximately 4 minutes or until smooth and creamy. With mixing speed on low, gradually add the melted chocolate, cocoa powder, and salt. Turn mixing speed back up to high and beat for an additional minute. With mixing speed on low, add the eggs one at a time, mixing until incorporated. In a small bowl dissolve the espresso powder in the vanilla extract. With mixing speed on low, add the vanilla/espresso mixture, then beat on high for 1 minute.<br />
<br />
Place the prepared springform pan into a large high-sided roasting pan. Pour the filling into the springform pan, smoothing out the top with a spatula. Pour boiling water around the springform pan, taking care not to get any on the filling. You’ll want the water to go halfway up the side of the pan (this was just to the lip of my 2″ tall cake pan). Place in the oven and bake at 325 degrees for 1 hour and 30 minutes. If you like extra firm cheesecake, continue baking for an additional 15 minutes for a total of 1 hour 45 minutes.<br />
<br />
After the cheesecake has baked, turn off the oven, slightly crack the door open and allow to cool for 30 minutes. This is the key to getting a perfect top without it falling or cracks forming.<br />
Remove the cheesecake from the bath and dry the bottom of the pan. Place in the refrigerator on a wire cooking rack to chill for at least 4 hours before serving. Wrap the top of the cheesecake with foil after 30 minutes in the refrigerator (giving the cheesecake 30 minutes will help prevent condensation from forming on the underside of the foil).<br />
<br />
During the chilling process the cheesecake should come away from the edges of the pan, making it easy and mess-free to remove it before serving. Top with freshly whipped cream, chocolate shavings or curls, fresh raspberries and mint, if desired.Zanahttp://www.blogger.com/profile/18299468043896003257noreply@blogger.com0tag:blogger.com,1999:blog-6319917739201699181.post-23327886448639256282018-12-03T05:24:00.002-08:002018-12-03T05:24:35.473-08:00Chocolate Cheesecake CakeThis cake is for big time chocolate- lovers...<br />
<a href="https://2.bp.blogspot.com/-lol0wQpeySM/XAUufc5LB0I/AAAAAAAARxc/4acF2KMkH8ogBx06vnF0OMS81_FWE14egCLcBGAs/s1600/Chocolate-Cheesecake-Cake-9.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="743" data-original-width="600" height="320" src="https://2.bp.blogspot.com/-lol0wQpeySM/XAUufc5LB0I/AAAAAAAARxc/4acF2KMkH8ogBx06vnF0OMS81_FWE14egCLcBGAs/s320/Chocolate-Cheesecake-Cake-9.jpg" width="258" /></a><br />
yield: 12 TO 14 SERVINGS<br />
PREP TIME:1 HR + COOLING AND CHILL TIMES<br />
<br />
COOK TIME:1 HOUR 15 MIN<br />
<br />
I<b><i>NGREDIENTS:</i></b><br />
<br />
<b><i>CHOCOLATE CHEESECAKE:</i></b><br />
5 ounces bittersweet chocolate (70% cocoa), chopped<br />
Two 8-ounce packages cream cheese, at room temperature<br />
1/2 cup + 3 tablespoons granulated white sugar<br />
2 tablespoons unsweetened cocoa powder<br />
2 large eggs<br />
<br />
<b><i>CHOCOLATE CAKE:</i></b><br />
1 3/4 cups all-purpose flour<br />
1 1/2 cups granulated white sugar<br />
2/3 cup unsweetened cocoa powder (not Dutch process)<br />
1 1/2 teaspoons baking soda<br />
1/2 teaspoon baking powder<br />
1/2 teaspoon salt<br />
1 teaspoon instant espresso powder<br />
3 large eggs, at room temperature<br />
1 1/4 cups buttermilk, divided<br />
3/4 cup unsalted butter, at room temperature<br />
1 teaspoon vanilla extract<br />
<br />
<b><i>CHOCOLATE SOUR CREAM FROSTING:</i></b><br />
2 cups semisweet chocolate chips<br />
1/2 cup (1 stick) unsalted butter, at room temperature<br />
1 cup sour cream<br />
2 tablespoons light (white or golden) corn syrup<br />
<br />
<br />
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<br />
<b><i>DIRECTIONS:</i></b><br />
1. Prepare the cheesecake layer: Preheat oven to 325 degrees F. Place a large roasting pan on the lower third rack of the oven. Place a kettle of water on the stove to boil. Spray a 9-inch springform pan with nonstick spray and line the bottom with a round of parchment paper. Wrap a double layer of foil around the bottom and up the sides of the pan (you want to seal it so the water from the water bath doesn't seep into the pan). Place chocolate in a medium glass bowl. Melt in the microwave in 30 second bursts until the chocolate is melted and smooth, stirring after each burst. Set the chocolate aside and let it cool off until it is lukewarm but still pourable. In a large bowl, use an electric mixer to mix the cream cheese- blend until it is nice and smooth and creamy. Mix in sugar and cocoa powder and blend until incorporated, scraping down sides of the bowl as needed. Add eggs, one at a time, blending after each addition. Mix in the lukewarm chocolate. Mix until smooth. The batter will be very thick- scrape it into the prepared pan and smooth the top. Set the pan into the roasting pan in the pre-heated oven. Carefully pour the hot water from your kettle into the roasting pan (it will fill the pan surrounding the cheesecake). Pour enough water so that there is about an inch of water coming up the foil along the sides of the cheesecake pan. Bake the cheesecake for 45 minutes. It should be set to the touch and not jiggly. Remove the cheesecake from the roasting pan and let it cool on a wire rack for at least an hour. When it has cooled, place the pan into the freezer and let the cheesecake freeze completely. This can be done in several hours- or overnight.<br />
<br />
2. Prepare the cake layers: Preheat oven to 350 degrees F. Grease and flour two 9-inch round metal baking pans (or spray with nonstick baking spray with flour). In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder and salt. Add espresso powder, eggs, 1/4 cup of the buttermilk, butter and vanilla to the flour mixture. Using an electric mixer on medium-low speed, beat for 1 minute, until blended. Scrape sides and bottom of bowl with a rubber spatula. Beat on high speed for 2 minutes. Add the remaining buttermilk and beat on low speed for 15 to 30 seconds, until just blended. Spread the batter evenly into the prepared pans, dividing equally. Bake 30 to 35 minutes or until a toothpick inserted in the center comes out with a few moist crumbs attached. Let cool in pans on a wire rack for 10 minutes. Run a knife around the edge of the pans, then invert cakes onto a rack to cool completely.<br />
<br />
3. Prepare the frosting: In a large microwave-safe bowl, combine the chocolate chips and butter. Microwave 1 to 2 minutes, stopping every 30 seconds to stir, until melted and smooth. Whisk the sour cream and corn syrup into the chocolate mixture until smooth. Cover and refrigerate for at least 30 minutes or until firm enough to spread.<br />
<br />
4. Assemble the cake: Place one cake layer into the center of a cake plate or platter. Remove the cheesecake from the freezer, take off the sides of the pan, and slide a knife under the parchment to remove the cheesecake from the pan. Peel off the parchment. Measure your cheesecake layer against the cake layers. If the cheesecake layer turns out to be a slightly larger round than your cake, move it to a cutting board and gently shave off some of the exterior of the cheesecake (with a sharp knife) to get it to the same size as your cake layers. Place the cheesecake layer on top of the first cake layer. Place the 2nd cake layer on top of the cheesecake.<br />
<br />
5. Frost the cake: Apply a crumb coat layer to the cake- use a long, thin spatula to cover the cake completely with a thin and even layer of frosting. Be sure to wipe off your spatula each time you are about to dip it back into the bowl to get more frosting (this way you won't be transferring any crumbs into the bowl of frosting). Don't worry at this point about the crumbs being visible in the frosting on the cake. When your cake has a thin layer of frosting all over it, place it into the refrigerator for 30 minutes to "set" the frosting. Once the first layer of frosting is set, apply the 2nd layer. Start by adding a large scoop of frosting onto the top of the cake. Use a long, thin spatula to spread the frosting evenly across the top and then spread it down the sides of the cake too. Because you applied a crumb-coat layer, you shouldn't have any crumbs floating around in the final frosting layer. Decorate, as desired. I recommend white chocolate shavings (see *Tips below). Keep this cake refrigerated.<br />
<br />
TIPS:<br />
*Using a good quality bittersweet chocolate will make a difference in this recipe. Splurge for Scharffen Berger or something similar.<br />
*For making white chocolate shavings: Purchase a hunk of white chocolate and a hunk of dark chocolate. Microwave the chocolate to soften it up slightly (15 to 30 seconds, depending on the size). Use a potato peeler to run down the side of the chocolate to create shards/shaves/curls of chocolate. I like to shave it onto a paper plater and then just use the plate to slide the chocolate onto the top of the cake.<br />
*If you are serving this cake at a party, it's perfectly okay to leave the cake at room temperature for an hour or so while serving. Otherwise, keep it refrigerated.<br />
<br />
Source: RecipeGirl.com (cake & frosting adapted from Piece of Cake and cheesecake adapted from Bon AppetitZanahttp://www.blogger.com/profile/18299468043896003257noreply@blogger.com0tag:blogger.com,1999:blog-6319917739201699181.post-50187099129398120282018-12-03T05:05:00.002-08:002018-12-03T05:05:37.010-08:00Chocolate Brownie CheesecakeAuthor: Kelly @ Life Made Sweeter<br />
Serves: One 9" cake<br />
<br />
INGREDIENTS<br />
<br />
BROWNIE BOTTOM (OR use your favorite brownie mix)<br />
<br />
1 cup unsalted butter, melted<br />
1½ cups semi-sweet chocolate chips, melted<br />
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1 cup granulated sugar<br />
1 cup light brown sugar, packed<br />
¾ cup unsweetened cocoa powder<br />
½ tablespoon vanilla extract<br />
4 large eggs, room temperature<br />
½ teaspoon baking powder<br />
½ teaspoon salt<br />
1 cup all purpose flour<br />
<br />
CHEESECAKE LAYER<br />
<br />
24 oz cream cheese, softened to room temperature<br />
1 cup granulated sugar<br />
1 cup semi-sweet chocolate chunks (or chips), melted<br />
2 tablespoons unsweetened cocoa powder<br />
1½ tablespoons flour<br />
2 teaspoons vanilla extract<br />
4 large eggs, room temperature<br />
1 cup sour cream, room temperature<br />
<br />
CHOCOLATE GANACHE<br />
<br />
¾ cups semi-sweet chocolate chunks (or chips)<br />
⅓ cup heavy whipping cream<br />
GARNISH (optional)<br />
shaved chocolate<br />
whipped cream<br />
<br />
INSTRUCTIONS<br />
<br />
Preheat oven to 350°F. Line the bottom of a 9-inch springform pan with parchment paper and grease the sides. Wrap the outer layer of the pan with a double-layer of heavy duty aluminum foil to prevent leaking.<br />
<br />
BROWNIE BOTTOM:<br />
<br />
To make the brownie, combine the melted butter and melted chocolate in a large bowl until smooth. Whisk in both sugars until combined.<br />
Whisk in the vanilla and then the eggs, one by one - mixing until incorporated.<br />
Add baking powder, salt and slowly mix in the flour until smooth and just combined.<br />
Pour the batter into the prepared pan and spread evenly. Bake in preheated oven for 22-24 minutes. (Brownie may not be fully baked which is okay since you will bake it with the cheesecake)<br />
<br />
CHEESECAKE LAYER<br />
<br />
Remove the pan from the oven and set aside. Reduce the oven temperature to 300°F.<br />
While the brownie is baking, make the cheesecake layer. Using a stand mixer (or hand mixer) on low speed, beat the cream cheese and sugar until smooth and combined. Scrape down the sides of the bowl and beat slowly, until just smooth.<br />
Add eggs, one at a time, scraping down after each addition.<br />
Add melted chocolate, cocoa powder, flour and vanilla together until smooth.<br />
Add the sour cream and beat on low speed until smooth and combined.<br />
Slowly pour cheesecake batter over brownie layer and spread evenly. The pan will be very full. (you may have extra batter which you can bake in silicone muffin cups or ramekins)<br />
Place springform pan inside a large roasting pan. Fill outside pan with enough warm water to go about almost half-way up the sides of the springform pan.<br />
Bake at 300°F for 1 hour and 30 minutes. The center will be slightly jiggly.<br />
Turn off the oven, and allow the cheesecake to cool in the oven with the door closed for 20 minutes.<br />
Crack open the door and leave the cheesecake in the oven for 30 minutes or until set. Remove the cheesecake from the oven and discard aluminum foil wrapping. Cover and refrigerate until firm, 5-6 hours or overnight.<br />
Once the cheesecake is completely cool, remove springform pan sides from cheesecake and place cheesecake on a serving plate.<br />
<br />
CHOCOLATE GANACHE<br />
<br />
Place the chocolate chips in a heat-safe bowl.<br />
Using a double-boiler or the microwave, heat the heavy whipping cream until it just begins to boil, then pour over the chocolate chips. Allow the mixture to sit undisturbed for 1-3 minutes, then whisk until smooth.<br />
Spread the ganache onto the cheesecake into an even layer. Garnish with shaved chocolate and whipped cream, if desired.Zanahttp://www.blogger.com/profile/18299468043896003257noreply@blogger.com0tag:blogger.com,1999:blog-6319917739201699181.post-15168420143700770962018-12-02T16:00:00.002-08:002018-12-02T16:00:45.736-08:00 Key Lime Cake<span style="font-size: large;"><b><i>Ingredients</i></b></span><br />
<span style="font-size: large;"><b><i><br /></i></b></span>
1 3-ounce package lime-flavored gelatin<br />
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1 1/3 cups granulated sugar<br />
2 cups sifted all-purpose flour<br />
½ teaspoon salt<br />
1 teaspoon baking powder<br />
1 teaspoon baking soda<br />
5 large eggs, slightly beaten<br />
1½ cups vegetable oil<br />
¾ cup orange juice<br />
1 tablespoon lemon juice<br />
½ teaspoon vanilla extract<br />
....................................................................<br />
½ cup Key lime juice (from about 25 small Key limes or 4 large regular limes)**<br />
½ cup confectioners’ sugar<br />
<br />
<b><i>Cream Cheese Icing</i></b><br />
½ cup (1 stick) butter, room temperature<br />
1 8-ounce package cream cheese, room temperature<br />
1 1-pound box confectioners’ sugar<br />
<br />
Preheat the oven to 350 degrees F. Grease and flour 3 9-inch round cake pans.<br />
<br />
In a large mixing bowl, mix the gelatin, sugar, flour, salt, baking powder, and baking soda. Stir to mix well. Add the eggs, oil, orange juice, lemon juice, and vanilla. Divide the batter evenly among the 3 pans and bake for 35 to 40 minutes. Test for doneness by lightly touching the tops of the layers or inserting a toothpick.<br />
<br />
Cool the layers in the pans for 5 minutes, then turn them out onto racks.<br />
<br />
While the layers are still hot, mix the lime juice and confectioners’ sugar and pour it over the layers on the racks. You can pierce the layers with a fork to allow the glaze to soak in better. Allow the layers to cool completely as you prepare the icing.<br />
<br />
Cream the butter and cream cheese. Beat in the confectioners’ sugar until the mixture is smooth and easy to spread. Spread the icing between the layers and on the top and sides of the cake.<br />
<br />
*The cream cheese icing is optional. This cake is beautiful and tastes great with just the glaze poured over it.<br />
<br />
**Key limes can be hard to find. Substitute regular lime juice for Key lime juice without sacrificing flavor.Zanahttp://www.blogger.com/profile/18299468043896003257noreply@blogger.com0tag:blogger.com,1999:blog-6319917739201699181.post-85388275183278081602018-12-02T07:38:00.001-08:002018-12-02T07:38:49.210-08:00The Cheesecake Factory’s New York CheesecakeNote – Make sure all ingredients are at room temperature before you begin.<br />
<br />
<b><i><span style="font-size: large;">Ingredients</span></i></b><br />
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<br />
<br />
<b><i>Crust</i></b><br />
<br />
1/2 cup Almonds, finely ground<br />
1/2 cup Vanilla Wafers, finely ground<br />
1/2 cup Graham Crackers, ground<br />
2 tablespoons melted Butter<br />
<br />
<b><i>Filling</i></b><br />
<br />
24 ounces Cream Cheese, at room temperature<br />
1 1/3 cups granulated Sugar<br />
5 large Eggs, at room temperature<br />
16 ounces Sour Cream, at room temperature<br />
1/4 cup Flour<br />
2 teaspoons Vanilla Extract<br />
2 teaspoons Lemon Juice<br />
<br />
<b><i>Blueberry Compote (optional)</i></b><br />
<br />
1 cup Blueberries<br />
2 tablespoons Lemon Juice<br />
2 tablespoons granulated Sugar<br />
1 teaspoon Lemon Zest<br />
1/2 tablespoon Cornstarch<br />
<br />
<b><i>Directions</i></b><br />
<br />
Preheat oven to 325°F.<br />
Grease a 9-inch springform pan with melted butter or cooking spray.<br />
<br />
<b><i>Crust</i></b><br />
<br />
Thoroughly mix together the nuts, graham crackers, vanilla wafers, and melted butter in a medium bowl.<br />
Pat mixture into prepared pan, pressing firmly into bottom and about 1 1/2 inches up the sides.<br />
<br />
<b><i>Filling</i></b><br />
<br />
Using a stand or hand mixer, beat the cream cheese on low until light and fluffy.<br />
Add the sugar a little at a time and beat until creamy.<br />
Add 1 egg at a time, beating until smooth after each egg.<br />
Add the flour, vanilla, and lemon juice, and mix well.<br />
Add the sour cream, and beat well. Firmly tap the bowl against the counter to release bubbles from the filling.<br />
Pour the cheesecake filling into the springform pan, shaking the pan to ensure that the filling is evenly distributed.<br />
Cook on the oven’s middle rack for 1 hour and 30 minutes, or until firm. Turn off the oven’s heat, and leave the cheesecake in the oven with its door propped open for 1 hour.<br />
Remove cheesecake from oven, and let cool completely on the countertop before transferring to the refrigerator to chill for at least 12 hours.<br />
<br />
<b><i>Blueberry Compote (optional)</i></b><br />
<br />
Combine the blueberries, lemon juice, sugar, and lemon zest in a small saucepan set over medium-high heat. Cook, stirring occasionally, for 5 minutes.<br />
Add the cornstarch, and cook until the blueberries have broken down and the sauce has thickened slightly.<br />
<br />
Serve plain or with whipped cream, fresh fruit, or warm blueberry compote.<br />
Notes – Cheesecakes taste best when made at least 1 day ahead.<br />
<br />
Cheesecake can be frozen for up to 2 weeks if tightly wrapped in plastic wrap. Allow to thaw in the refrigerator overnight before serving.<br />
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Zanahttp://www.blogger.com/profile/18299468043896003257noreply@blogger.com0tag:blogger.com,1999:blog-6319917739201699181.post-48321757154018655122018-12-01T05:23:00.003-08:002018-12-01T05:23:20.963-08:00Blueberry Cheesecake<br />
<b><i><span style="font-size: large;">Ingredients:</span></i></b><br />
<b><i><span style="font-size: large;"><br /></span></i></b>
15 ounces (about 3 cups) fresh blueberries<br />
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3 tablespoons brown sugar<br />
1 teaspoon pure maple syrup<br />
<br />
<b><i>For Crust:</i></b><br />
1 1/2 cups vanilla wafer cookie crumbs (from about 7 ounces)<br />
1/4 cup almond meal or finely ground almonds<br />
2 tablespoons brown sugar<br />
pinch salt<br />
5 tablespoons butter, melted<br />
<br />
<b><i>For Filling:</i></b><br />
16 ounces full-fat cream cheese, room temperature*<br />
2/3 cup granulated sugar<br />
1 teaspoon fine sea salt<br />
3 tablespoons all-purpose flour<br />
4 large eggs, room temperature<br />
2/3 cup or sour cream, room temperature<br />
2 tablespoons freshly squeezed lemon juice<br />
1 1/2 teaspoons vanilla extract<br />
3/4 teaspoon almond extract<br />
<br />
<b><i>For Glaze:</i></b><br />
1 cup sour cream<br />
1/2 cup granulated sugar<br />
1/2 teaspoon almond extract<br />
<br />
<b><i>Directions:</i></b><br />
Preheat oven to 400 degrees F. Toss blueberries with brown sugar and maple syrup. Spread onto a rimmed baking sheet (lined with foil for easy cleanup) and roast for 15 minutes or until juicy and bubbly. Remove from oven and let cool for 10 to 15 minutes, then pour, scraping all berries and their juices, into the bowl of a food processor or blender; puree until smooth and set aside. You should have about 1 cup of puree (if you have more than that, feel free to set some aside to drizzle on the top of the cheesecake later).<br />
Reduce oven temperature to 350 degrees F. Butter a 9-inch cake pan with removable bottom; line bottom with a round of parchment paper if desired.<br />
Crush cookies in a food processor until fine crumbs; pulse to mix in almond meal, sugar, and salt until blended. Add butter and pulse until evenly moistened. Press into bottom of prepared pan. Bake crust for 10 minutes or until set, then remove from oven and let cool completely.<br />
Reduce oven temperature to 325 degrees F.<br />
In a large mixing bowl or the bowl of a stand mixer, beat room temperature cream cheese with sugar until smooth. Add salt and flour and mix well. Add eggs, one at a time, mixing well after each addition and scraping down the sides of the bowl as necessary to be sure all ingredients are evenly incorporated. Add sour cream, lemon juice, vanilla and almond extracts, and pureed blueberries and mix until even in color and no white streaks remain (remember to scrape the bowl again!)<br />
Pour batter into cooled crust. Place on a baking sheet and place in preheated oven. While cheesecake is baking, whisk together sour cream, sugar, and almond extract until smooth.<br />
After about 45 to 50 minutes, when center of cheesecake is set but still barely jiggly, pour glaze on top of cheesecake, spreading into an even layer. Return to oven to bake for another 5 minutes, then let cool on a wire rack to room temperature. Refrigerate overnight or until ready to serve. Remove edges of springform pan and slice into 16 wedges; serve chilled or at room temperature, topped with fresh blueberries or leftover roasted blueberry puree if desired. Cheesecake will keep in the refrigerator for up to 5 days.<br />
*It is VERY important that all your refrigerated ingredients be at room temperature, this means your cream cheese, eggs, and crème fraîche. Doing so will ensure a silky smooth filling. I recommend taking your ingredients out of the fridge at least 2 hours before you bake, longer in cooler temperatures.Zanahttp://www.blogger.com/profile/18299468043896003257noreply@blogger.com0tag:blogger.com,1999:blog-6319917739201699181.post-61434950049520339852018-12-01T05:11:00.001-08:002018-12-01T05:11:55.639-08:00Key Lime Cheesecake<br />
<b><span style="font-size: large;"><i>Ingredients:</i></span></b><br />
<b><span style="font-size: large;"><i><br /></i></span></b>
<b><i>Crust</i></b><br />
1 cup graham cracker crumbs<br />
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1/3 cup butter, melted<br />
1 tablespoon sugar<br />
<br />
<b><i>Filling</i></b><br />
2 1/2 sticks (20 oz. total) cream cheese at room temperature<br />
2/3 cup sugar<br />
1/2 cup sour cream at room temperature<br />
3 tablespoons flour<br />
3 eggs at room temperature<br />
1 1/2 teaspoons vanilla extract<br />
1/4 cup heavy cream<br />
3 tablespoons key lime juice (6 tablespoons if using regular lime juice)<br />
<br />
<i><b>Glaze</b></i> (adapted from Creative Culinary)<br />
1/4 cup sugar<br />
3/4 tablespoon cornstarch<br />
1/4 cup water<br />
2 tablespoons key lime/lime juice<br />
Topping/Garnish<br />
1 cup heavy cream, whipped with 2 tablespoons powdered sugar (or make stabilized whipped cream)<br />
Sliced key limes/limes<br />
<br />
<b><i>Directions:</i></b><br />
Mix graham crackers, melted butter, and sugar in a medium bowl or plastic bag. Pour into a 7-inch spring form pan that's been coated with non-stick cooking spray. Carefully spread crumb mixture evenly over the bottom and press firmly all over.<br />
<br />
Put a layer of heavy duty aluminum foil on the bottom and up the sides of the spring from pan as a protective barrier to keep the water from getting into the cheesecake. I also like to put my pan into an oven-proof plastic turkey bag (top open) and then put it in the water bath, just to ensure I don't get a soggy cheesecake.<br />
<br />
Preheat oven to 475 degrees Fahrenheit. Place a large shallow pan filled with 1 inch of water into the oven to create the water bath.<br />
<br />
In a large bowl (or the bowl of a standing mixer), beat the cream cheese with an electric mixer on low speed. Gradually beat in the sugar, sour cream, flour, and vanilla until smooth. Scrape down the sides of the bowl. Add the eggs, 1/4 cup heavy cream, and lime juice and continue to beat until the mixture is smooth and creamy.<br />
<br />
Pour the cheesecake filling into the spring form pan. Place the pan into the water bath in the oven. After 8 minutes, reduce heat to 350 degrees and bake for another 40 minutes, or until filling is puffed, set, and light brown. Remove from oven and from the water bath, and allow to cool on a wire rack. Once cooled to room temperature, take the foil off, put a paper towel over the pan, and then cover with the foil (you can use a new piece of foil, but reusing is just as good). Refrigerate overnight.<br />
<br />
For the glaze, combine the sugar, cornstarch, water, and lime juice in a small pan. Mix until smooth. Bring to boil over medium heat, stirring constantly. Cook for 3 minutes. Cool/chill until cool, but not set.<br />
<br />
Pour cooled glaze into the center and spread evenly with an offset or rubber spatula. Refrigerate until glaze is cold and firm. Pipe whipped cream around the top of the cheesecake, if desired. Garnish with lime slices. Refrigerate until ready to serve.<br />
<br />
Makes about 8 servings<br />
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Zanahttp://www.blogger.com/profile/18299468043896003257noreply@blogger.com0tag:blogger.com,1999:blog-6319917739201699181.post-58353643207693592622018-11-10T08:39:00.002-08:002018-12-01T05:12:28.264-08:00Caramel Vanilla Latte Cake<b><i>INGREDIENTS</i></b><br />
<br />
1 small jar Caramel Sauce (*This isn't used until assembly of cake)<br />
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<br />
1 1/2 sticks (169g) unsalted butter, softened slightly<br />
1 cup (200g) sugar<br />
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1/2 cup (108g) brown sugar<br />
4 large eggs, room temperature ( if cold, the eggs can be placed in a bowl with warm water for a few minutes)<br />
2 3/4 cups (312g) cake flour **(if you do not have cake flour see substitution below)<br />
1 teaspoon (6g) salt<br />
2 1/2 teaspoons (12g) baking powder<br />
1 cup (242g) milk<br />
1 Tablespoon (4g) instant espresso powder (or instant coffee granules) dissolved in 1 Tablespoon hot water<br />
2 teaspoons (8g) vanilla extract<br />
1/4 cup (53g) vegetable oil<br />
VANILLA LATTE BUTTERCREAM<br />
2 sticks (226g) unsalted butter, slightly softened<br />
6 cups (690g) powdered sugar<br />
2 teaspoons ( 4g ) instant espresso powder (or coffee granules) dissolved in 2 teaspoons hot water<br />
2 teaspoons (8g) vanilla extract<br />
1/4 cup + 2 tablespoons (80g) heavy cream, more if needed to reach desired spreading consistency<br />
1/2 teaspoon (3g) salt to cut sweetness (optional) popcorn salt will dissolve more easily because of its fine grain<br />
Cinnamon (optional) Add a sprinkle of cinnamon over the top of cake if desired.<br />
<br />
<br />
<b><i>DIRECTIONS</i></b><br />
<br />
<br />
FOR THE CAKE<br />
Preheat the oven to 350 degrees. Grease and flour three 8 inch round cake pans. Place a circle of parchment paper or wax paper in the bottom of each pan.<br />
In a medium bowl, add the milk, coffee, vanilla, and vegetable oil. Set aside.<br />
In the bowl of your mixer, cream the softened butter. Slowly add the sugar and beat at medium speed for 5 minutes until lightened in color and fluffy.<br />
Add the eggs one at a time,mixing after each until the yellow streaks are blended in.<br />
Add the dry ingredients alternately with the wet ingredients, beginning and ending with dry ingredients (3 additions of dry and 2 of wet). Do not over mix.<br />
Bake at 350 degrees for 20 to 25 minutes. Check at 20 minutes. It is done when a toothpick inserted in the center comes out clean or with just a few crumbs attached. Let cool in pans 5 to 10 minutes then turn out.<br />
The recipe makes 6 1/2 cups of batter<br />
Works well for cupcakes, the cupcakes will have a very slight dome<br />
<br />
<br />
<b><i>INSTRUCTIONS FOR THE VANILLA LATTE BUTTERCREAM</i></b><br />
<br />
{*A quick note. I piped a few stars of vanilla buttercream around the top of my finished cake for a bit of a color contrast. If you would like to do the same, do not add the espresso to the frosting recipe until the second round of mixing, which is the last few minutes of mixing on low speed.} In the bowl of your mixer, mix the softened butter until smooth. Slowly add the powdered sugar along with the cream, vanilla, salt and espresso. Mix on medium speed for 3 minutes (longer if using a hand mixer) adding more liquid if needed to reach desired spreading consistency. Reduce speed of mixer to low and mix 3 minutes or more until the buttercream is creamy and smooth.<br />
<br />
<b><i>TO ASSEMBLE THE CAKE</i></b><br />
<br />
Place the first cake layer onto your pedestal or cake base. Pipe a dam of buttercream around the layer. Spread a thin layer of caramel. Follow with the Vanilla Latte Buttercream filling. Add another cake layer & repeat.<br />
Frost the cake as desired with Vanilla Latte Buttercream. Drizzle caramel around edges and top. (I used a piping bag with the end snipped away for the caramel drizzle.)<br />
If you wish, you can apply Vanilla Buttercream stars around the top edge. (I did so with an Ateco 863)<br />
<br />
ADDITIONAL NOTES<br />
***If you do not have cake flour, you can make your own. Substitution for cake flour: For each cup of flour in a recipe, remove 2 Tablespoons of the all purpose flour (plain) and replace with 2 Tablespoons of cornstarch. For this recipe, remove 5 Tablespoons + 2 teaspoons flour and replace with 5 Tablespoons + 2 teaspoons teaspoons cornstarch. Whisk to blend.<br />
<br />
https://www.mycakeschool.com/recipes/caramel-vanilla-latte-cake/Zanahttp://www.blogger.com/profile/18299468043896003257noreply@blogger.com0tag:blogger.com,1999:blog-6319917739201699181.post-66785648306508205412018-08-21T17:02:00.001-07:002018-08-21T17:02:20.928-07:00Perfect Cream Cheese Brownies<br />
<span style="font-size: large;"><b>Ingredients</b></span><br />
<br />
<b>Cheesecake topping</b><br />
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<br />
<br />
4 ounces cream cheese<br />
1/4 cup sugar<br />
1 large egg<br />
1 tablespoon all-purpose flour<br />
1 tablespoon plain yogurt<br />
1/2 teaspoon vanilla extract<br />
<br />
<b>Brownie layer</b><br />
<b><br /></b>
2/3 cup pastry flour<br />
1/2 cup unsweetened cocoa powder<br />
1/4 teaspoon salt<br />
1 large egg<br />
2 large egg whites<br />
1 1/4 cups packed light brown sugar<br />
1/4 cup canola oil<br />
1/4 cup strong (or prepared instant) coffee, or black tea<br />
2 teaspoons vanilla extract<br />
<br />
<b>Instructions</b><br />
<br />
<br />
Preheat oven to 350° F.<br />
Coat a 7-by-11-inch brownie pan or baking pan with cooking spray.<br />
To prepare topping:<br />
Place cream cheese in a small mixing bowl and beat with an electric mixer until smooth and creamy.<br />
Add sugar and beat until smooth. Add egg, flour, yogurt and vanilla; beat until well blended.<br />
To prepare brownie layer:<br />
Whisk flour, cocoa and salt in a bowl.<br />
Place egg, egg whites and brown sugar in a large bowl and beat with the electric mixer on medium speed until smooth.<br />
Add oil, coffee (or tea) and vanilla; beat until well blended.<br />
Add the dry ingredients and beat on low speed just until well blended, stopping once to scrape down the sides.<br />
Scrape about half of the brownie batter into the prepared pan.<br />
Slowly pour the topping evenly on top.<br />
Drop the remaining brownie batter in large dollops over the topping.<br />
Draw the tip of a sharp knife or skewer through the two batters to create a swirled effect.<br />
Bake the brownies until the top is just firm to the touch, about 20 minutes.<br />
Let cool completely in the pan on a wire rack.<br />
Coat a knife with cooking spray and cut into 24 bars.<br />
ENJOY!Zanahttp://www.blogger.com/profile/18299468043896003257noreply@blogger.com0tag:blogger.com,1999:blog-6319917739201699181.post-59961871538814915662018-08-17T09:20:00.002-07:002018-08-17T09:27:08.059-07:00The Ultimate Cream Cheese BrowniesThe Ultimate Cream Cheese Brownie Recipe<br />
Recipe by Lindsay Maitland Hunt<br />
<br />
Makes 24 brownies<br />
<br />
<b><span style="font-size: large;">Ingredients</span></b><br />
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<br />
<br />
For the cream cheese topping:<br />
8 ounces cream cheese<br />
1 cup sour cream, at room temperature<br />
2 tablespoons all-purpose flour<br />
2 tablespoons granulated sugar<br />
1 teaspoon pure vanilla extract<br />
¼ teaspoon fine salt<br />
<br />
<b><span style="font-size: large;">For the brownies:</span></b><br />
3 sticks unsalted butter, cut into 1-inch pieces, plus more for the pan<br />
1 cup plus 2 tablespoons all-purpose flour, spooned and leveled<br />
¾ cup natural cocoa powder (not Dutch-processed)<br />
2 ¼ teaspoons fine salt<br />
1 ½ teaspoons baking powder<br />
6 ounces unsweetened chocolate, chopped (1 cup)<br />
1 ½ cup granulated sugar<br />
1 ½ cup packed dark or light brown sugar (dark is recommended)<br />
6 ounces semisweet chocolate, chopped (1 cup)<br />
5 large eggs, at room temperature<br />
2 teaspoons pure vanilla extract<br />
<br />
<b>Make the cream cheese topping</b><br />
<br />
Warm the cream cheese in the microwave or in a saucepan over low heat, whisking frequently. The cream cheese should be completely smooth with no lumps remaining.<br />
<br />
Transfer to a medium bowl and whisk in the sour cream, flour, sugar, vanilla, and salt. Set aside.<br />
<br />
<b>Make the brownies</b><br />
<br />
Preheat the oven to 350º F with a rack set in the center. Butter a metal or glass 9-by-13-inch pan. Line with parchment paper with two flaps overhanging on the sides long, then butter the parchment.<br />
<br />
In a medium bowl, whisk the flour, cocoa, salt, and baking powder; set aside.<br />
<br />
Combine the unsweetened chocolate and butter in the top of a double boiler set over a pan of simmering water. Cook, stirring frequently, until the chocolate and butter are completely melted, 3 to 5 minutes. (You can also do this in the microwave)<br />
<br />
Transfer the chocolate-butter mixture to a large bowl. Whisk in both sugars and scrape down the sides with a rubber spatula. Add the eggs one at a time, whisking until incorporated and scraping down the sides as necessary. Stir in the vanilla.<br />
<br />
Sprinkle the flour mixture over the chocolate mixture and whisk until just combined. Fold in the semisweet chocolate. Remove ½ cup of the batter and set aside. Scrape the remaining batter into the prepared pan and smooth with an offset spatula.<br />
<br />
Dollop the cream cheese mixture evenly over the brownie batter. Smooth with a clean offset spatula. Dollop the remaining brownie batter on the cream cheese layer. Use a chopstick or the tip of a butter knife to swirl the batter and cream cheese. Do not overmix.<br />
<br />
Bake the brownies, rotating once, until a toothpick inserted in the center comes out clean, 50 to 55 minutes. Let cool completely before cutting into 24 squares.Zanahttp://www.blogger.com/profile/18299468043896003257noreply@blogger.com0tag:blogger.com,1999:blog-6319917739201699181.post-77872199749360757462018-04-09T20:30:00.002-07:002018-04-09T20:30:24.349-07:00The Perfect White Cake<b><i>Ingredients</i></b><br />
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<b><i><br /></i></b>
2 1/4 c cake flour<br />
1 c milk *at room temperature*<br />
6 large egg whites *at room temperature*<br />
2 tsp. almond extract<br />
1 tsp. vanilla extract<br />
1 3/4 c granulated sugar<br />
4 tsp. baking powder<br />
1 tsp. table salt<br />
1 1/2 sticks unsalted butter, softened but still cool<br />
<br />
<b><i>Instructions</i></b><br />
<br />
Heat oven to 350 degrees. Prepare two 8-inch cake pans.<br />
Make sure milk and eggs are room temperature.<br />
Pour milk (I used skim) , egg whites, and extracts into medium bowl and mix with fork until blended.<br />
Mix cake flour, sugar, baking powder, and salt in bowl of electric mixer at slow speed. Add butter, cut into cubes and continue beating on low for about 1-2 minutes.<br />
Add all but 1/2 cup of milk mixture to flour mixture and beat at medium speed for 1 1/2 minutes. Add remaining 1/2 cup of milk mixture and beat for about 1 minute.<br />
Pour batter evenly between two prepared cake pans.<br />
Bake until toothpick inserted in the center comes out clean, 27 to 30 minutes.<br />
Allow cake to cool to room temperature.<br />
Frost cakes with favorite frosting.<br />
Just barely adapted from [epicurious|http://www.epicurious.com/recipes/member/views/COOKS-ILLUSTRATED-WHITE-LAYER-CAKE-50017374], taken from Cooks Illustrated.<br />
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Zanahttp://www.blogger.com/profile/18299468043896003257noreply@blogger.com0tag:blogger.com,1999:blog-6319917739201699181.post-72579956548001497352018-02-03T21:47:00.001-08:002018-02-03T21:47:02.291-08:00Classic Italian Tiramisu<span style="background-color: white;"><span style="color: #111111; font-family: Roboto, Arial, sans-serif;"><span style="font-size: 14px; white-space: pre-wrap;">This Italian classic is made up of delicate ladyfingers soaked in espresso and rum, layered with mascarpone custard and dusted with rich cocoa. Individual portions make a beautiful presentation; to make them, layer the soaked ladyfingers and custard in cups or bowls, cutting the ladyfingers as needed to fit the cups. Depending on the size of the cups, you may not need as many ladyfingers as this recipe calls for.
What you'll need:</span></span></span><br />
<span style="background-color: white;"><span style="color: #111111; font-family: Roboto, Arial, sans-serif;"><span style="font-size: 14px; white-space: pre-wrap;">
</span></span></span>
<span style="color: #2d2d2d; font-family: Georgia, Times New Roman, serif;"><span style="background-color: white; letter-spacing: 1px; white-space: pre-wrap;">1 1/2 cups freshly brewed espresso (</span><span style="letter-spacing: 1px; white-space: pre-wrap;">Set aside to cool)</span></span><br />
<span style="background-color: white; color: #111111; font-family: Roboto, Arial, sans-serif; font-size: 14px; white-space: pre-wrap;">1/3 cup dark rum</span><br />
<span style="background-color: white; color: #111111; font-family: Roboto, Arial, sans-serif; font-size: 14px; white-space: pre-wrap;">6 large egg yolks </span><br />
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<br />
<span style="color: #111111; font-family: Roboto, Arial, sans-serif;"><span style="background-color: white; font-size: 14px; white-space: pre-wrap;">1 cup white sugar
2 Tbsp milk
1 1/2 cups heavy whipping cream
1 tsp vanilla extract
8 oz mascarpone cheese
(2) 3.5oz boxes Lady Finger cookies
unsweetened cocoa powder
In a double boiler or bain marie, combine egg yolks, sugar and milk. While whisking constantly, cook for 8-10 minutes to cook the egg yolks. Mixture should be smooth but not all sugar will dissolve. This is okay. Set aside and let cool. Once cool, transfer to a large bowl and add in room temperature mascarpone cheese. Mix well until smooth.
In a stand mixer or large bowl with a hand mixer, combine heavy cream and vanilla and mix on medium-high speed until a stiff whipped cream is made. Be careful as to not mix too long or you'll get butter. Add to cooled egg and mascarpone mixture and fold gently to incorporate.
To assemble the tiramisu, dunk lady fingers into espresso mixture for 2-3 seconds and line the bottom of a 9"x9" baking dish with them. Spread half of mascarpone mixture on top, repeat another layer of soaked lady fingers and then spread remainder of mascarpone mixture on top. Cover and refrigerate for AT LEAST 8 hours! It's best to let sit 24-48 hours. To serve, slice and plate and dust the top with unsweetened cocoa powder. Makes 9 servings. Enjoy!!
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<span style="background-color: white; color: #111111; font-family: Roboto, Arial, sans-serif; font-size: 14px; white-space: pre-wrap;"><br /></span></div>
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<span style="background-color: white; color: #111111; font-family: Roboto, Arial, sans-serif; font-size: 14px; white-space: pre-wrap;">Recipe by </span><span style="color: #111111; font-family: Roboto, Arial, sans-serif;"><span style="font-size: 14px; white-space: pre-wrap;">Crouton Crackerjacks</span></span></div>
Zanahttp://www.blogger.com/profile/18299468043896003257noreply@blogger.com0tag:blogger.com,1999:blog-6319917739201699181.post-40752067864868131192018-01-17T13:41:00.002-08:002018-01-17T13:41:58.899-08:00 Ultimate Chocolate Cake INGREDIENTS<br />
<br />
1 cup ( 2 sticks ) unsalted butter, at room temperature<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-j4Q_SB3fJbI/Wl_DC799p8I/AAAAAAAARCE/r9tZgz9G_0sZrfhr25M60mCgmNOfdnQ3wCLcBGAs/s1600/chocolate%2Bcake.png" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="269" data-original-width="479" height="179" src="https://1.bp.blogspot.com/-j4Q_SB3fJbI/Wl_DC799p8I/AAAAAAAARCE/r9tZgz9G_0sZrfhr25M60mCgmNOfdnQ3wCLcBGAs/s320/chocolate%2Bcake.png" width="320" /></a></div>
2 1/2 cup sugar<br />
4 large eggs, at room temperature<br />
2 3/4 cups all purpose flour <br />
2 teaspoons baking powder<br />
1 1/2 baking soda<br />
1 teaspoon salt<br />
1 cup cocoa powder<br />
2 cups water<br />
............................................................<br />
<br />
Pre-Heat Oven & Prep Pan<br />
Preheat the oven to 350°F. Line the bottom of each cake pan with parchment paper.<br />
<br />
Sift the flour, baking powder, baking soda, and salt into a medium bowl and whisk.<br />
<br />
Combine Water & Cocoa<br />
Put the cocoa powder in a medium heatproof bowl. Bring 2 cups water to a boil, then carefully pour over the cocoa powder and whisk until completely smooth. Set aside to cool slightly.<br />
<br />
Cream Butter & Sugar<br />
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until light and fluffy, about 8 minutes.<br />
<br />
Add Eggs<br />
Add the eggs, two at a time, beating until each addition is incorporated before adding the next. Scrape down the sides of the bowl with a spatula when necessary.<br />
<br />
Alternatively Add Dry Ingredients & Cocoa Mixtures<br />
Add the flour mixture in four parts, alternating with the warm cocoa mixture in three parts, beating just until each addition is incorporated before adding the next; do not overmix.<br />
<br />
Bake Cake<br />
Pour the batter into the prepared pan or pans. Bake until a toothpick inserted in the center comes out clean, about 35-40 minutes for the 2 x 8'' +1 x 6''pan<br />
<br />
Cool Your Cakes<br />
Transfer to a wire rack and let cool completely in the pan(s). Cover tightly with plastic wrap and refrigerate overnight. Loosen the edges with a straight spatula, invert the pan(s) to remove the cake, and peel off the parchment.<br />
<br />
recipe by https://howtocakeit.com<br />
<br />
<br />Zanahttp://www.blogger.com/profile/18299468043896003257noreply@blogger.com0tag:blogger.com,1999:blog-6319917739201699181.post-89015569702630439172018-01-02T09:59:00.002-08:002018-01-02T10:09:15.654-08:00Ultimate Vanilla Cake INGREDIENTS<br />
<br />
2 1/2 cups all purpose flour <br />
<div class="separator" style="clear: both; text-align: center;">
</div>
2 1/2 teaspoons baking powder<br />
1/2 teaspoon salt<br />
1 cup ( 2 sticks ) unsalted butter, at room temperature<br />
<div style="text-align: right;">
</div>
2 cup sugar<br />
1 teaspoon pure vanilla extract<br />
4 large eggs, at room temperature<br />
1 cup whole milk<br />
............................................................<br />
<br />
Pre-Heat Oven & Prep Pan<br />
Preheat the oven to 350°F. Line the bottom of each cake pan with parchment paper.<br />
<br />
Sift the flour, baking powder, and salt into a medium bowl and whisk together. Set aside.<br />
...........................................................<br />
Cream Butter, Sugar & Vanilla<br />
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, sugar, and vanilla on medium speed until light and fluffy, about 8 minutes.<br />
...........................................................<br />
<a href="https://3.bp.blogspot.com/-V6xPV5Cm7gU/WkvKZua2XZI/AAAAAAAARAA/f8El6nUllCEtPc8htZTdjIVyJxmnYNypACLcBGAs/s1600/vanilla%2Bcake.png" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="299" data-original-width="300" height="199" src="https://3.bp.blogspot.com/-V6xPV5Cm7gU/WkvKZua2XZI/AAAAAAAARAA/f8El6nUllCEtPc8htZTdjIVyJxmnYNypACLcBGAs/s200/vanilla%2Bcake.png" width="200" /></a>Add Eggs to Sugar Mixture<br />
Add the eggs, two at a time, beating until each addition is incorporated before adding the next. Scrape down the sides of the bowl with a spatula when necessary.<br />
...........................................................<br />
Add Dry & Wet Ingredients<br />
Add the flour mixture in four parts, alternating with the milk in three parts, beating just until each addition is incorporated before adding the next; do not overmix.<br />
...........................................................<br />
Bake Cake<br />
Scrape the batter into the prepared pan or pans and spread it so that it is smooth in the pan(s). Bake until a toothpick inserted in the center comes out clean, about 40 minutes for the 9 x 13-inch pan or 45 minutes for the 8-inch pans, rotating the pan(s) halfway through<br />
...........................................................<br />
Cool Cake<br />
Transfer to a wire rack and let cool completely in the pan(s). Cover tightly with plastic wrap and refrigerate overnight. Loosen the edges with a straight spatula, invert the pan(s) to remove the cake, and peel off the parchment.<br />
<br />
<br />
<br />
<br />
<br />Zanahttp://www.blogger.com/profile/18299468043896003257noreply@blogger.com0tag:blogger.com,1999:blog-6319917739201699181.post-80680329608913927892017-12-13T18:12:00.001-08:002017-12-13T18:12:41.684-08:00Lemon Raspberry Layer CakeThis Lemon Raspberry Layer Cake has moist, light layers of lemon cake, lemon curd filling and a raspberry frosting.<br />
<br />
yield: 12-14 SLICES<br />
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<br />
<b>INGREDIENTS:</b><br />
<br />
<i><b>LEMON CURD</b></i><br />
<br />
6 tbsp fresh lemon juice<br />
1 tbsp finely grated lemon zest<br />
½ cup sugar<br />
6 egg yolks<br />
4 tbsp unsalted butter<br />
<br />
<br />
<b><i>LEMON CAKE</i></b><br />
<br />
1 ½ cups granulated sugar<br />
¾ cup unsalted butter, room temperature<br />
1 tsp vanilla extract<br />
¾ cup sour cream<br />
1 ½ tbsp lemon zest<br />
6 egg whites<br />
2 ½ cups all purpose flour<br />
4 tsp baking powder<br />
½ tsp salt<br />
¾ cup milk<br />
¼ cup water<br />
<br />
<b><i>RASPBERRY FROSTING</i></b><br />
<br />
1 ¼ cups unsalted butter<br />
1 ¼ cups vegetable shortening<br />
12 cups powdered sugar<br />
2 ¼ cups (9 oz) raspberries<br />
1-2 tbsp water or milk<br />
<br />
ADDITONAL<br />
<br />
Fondant<br />
Pearl sprinkles<br />
Yellow pearl dust<br />
<br />
<b><i>DIRECTIONS:</i></b><br />
<br />
TO MAKE LEMON CURD:<br />
<br />
1. Combine all ingredients in a double boiler and heat while stirring constantly with a whisk. It’s done when it’s thick enough to coat the back of a smooth.<br />
2. Refrigerate lemon curd until cool and thick.<br />
<br />
TO MAKE CAKE LAYERS:<br />
<br />
1. Preheat oven to 350 degrees and line three 8 inch cake pans with parchment paper and grease the sides.<br />
2. Beat butter and sugar until light and fluffy, 3-4 minutes.<br />
3. Add vanilla extract, sour cream and lemon zest and mix until combined.<br />
4. Add egg whites in two batches, scraping down the sides of the bowl as needed to make sure all is incorporated and smooth.<br />
5. In a separate bowl, combine dry ingredients. In another small bowl or measuring cup, combine milk and water.<br />
6. Had half of the dry ingredients to the batter and mix until combined. Add milk/water combination and mix until combined, scraping down the sides of the bowl as needed. Add remaining dry ingredients and mix until smooth.<br />
7. Divide batter evenly between the three 8 inch pans and bake for 23-25 minutes, or until a toothpick inserted comes out with a few crumbs.<br />
<br />
TO MAKE RASPBERRY FROSTING:<br />
<br />
1. Puree fresh raspberries, then press through a fine mess sieve to remove pulp and seeds. You should end up with about ½ a cup of raspberry liquid.<br />
2. Combine butter and shortening and beat until smooth.<br />
3. Add 4 cups of powdered sugar and beat until smooth.<br />
4. Add raspberry liquid and beat until well combined.<br />
5. Slowly add remaining powdered sugar, beating until smooth.<br />
6. Add 1 to 2 tablespoons of milk or water, as needed, to thin out the frosting.<br />
<br />
TO PUT THE CAKE TOGETHER:<br />
<br />
1. Remove the tops of the cakes with a large serrated knife, so they are flat. Place first cake on serving plate or on a cardboard cake circle.<br />
2. Top cake with about ¾ cup of raspberry frosting and spread into an even layer. Pipe a dam of raspberry frosting around the outside edge of the cake, then fill it with half of the lemon curd.<br />
3. Top lemon curd with second layer of cake and repeat another layer of raspberry frosting and lemon curd.<br />
4. Add final layer of cake, the frost the outside of the cake with the raspberry frosting.<br />
5. Before the frosting on top of the cake has a chance to firm up too much, use your offset spatula to create the lines on top. Starting from the center, hold the tip of your spatula on the cake at about a 30-45 degree angle. Your cake should be on a turntable so that it’s easy to turn the cake and complete the circle. Make one circle at a time, moving from the center of the cake to the outside.<br />
6. Pipe several tall swirls of frosting on the back half of the top of the cake, leaving some space between for adding lemon slices and raspberries. Add lemon slices and raspberries to cake.<br />
7. To make the fondant flowers, use a small blossom cutter. Use a brush to dust a little bit of yellow pearl dust in the center, then add a little bit of sugar water* in the center of the flower and press a small pearl sprinkle into the center. Add flowers to cakes.<br />
<br />
Cake should be refrigerated until ready to serve. Best served after allowing to sit out for about 30 minutes.<br />
<br />
* To make the sugar water, add about 2 tbsp of water to a small bowl. Break up a few pieces of fondant and place it into the water. Let it sit for about 10 minutes and dissolve the fondant. It will create a sticky sugar water that will help the sprinkles stick to the center of the flowers.<br />
<br />
© Life Love and Sugar - https://www.lifeloveandsugar.com/2016/05/25/lemon-raspberry-layer-cake/Zanahttp://www.blogger.com/profile/18299468043896003257noreply@blogger.com0tag:blogger.com,1999:blog-6319917739201699181.post-66405435141361766112017-12-02T19:15:00.001-08:002017-12-02T19:15:08.693-08:00White Velvet CakeThis white velvet cake is a perfectly moist and tender crumbed cake that would make an ideal birthday cake.<br />
Servings 16 servings<br />
Author Barry C. Parsons<br />
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<br />
<span style="font-size: large;"><b><i>Ingredients</i></b></span><br />
1 1/4 cups sifted all purpose flour<br />
1 1/2 cups sifted cake flour<br />
1/2 teaspoon baking soda<br />
1 1/2 tsp baking powder<br />
1 teaspoon salt<br />
1 1/2 cups sugar<br />
2/3 cup vegetable oil<br />
1/3 cup vegetable shortening at room temperature<br />
3 tablespoons good quality vanilla extract<br />
3 large eggs<br />
1 1/2 cups buttermilk<br />
<br />
<span style="font-size: large;"><b><i>Instructions</i></b></span><br />
1. Sift together both flours, baking soda, baking powder, salt and sugar. Set aside.<br />
2. Grease and flour 2 nine inch round cake pans and line the bottom with 2 circles of parchment paper.<br />
3. In the bowl of an electric mixer beat together the vegetable oil, shortening and vanilla. Beat well at high speed<br />
with whisk attachment until light and fluffy<br />
4. Beat the eggs in one at a time.<br />
5. Fold in the dry ingredients alternately with the buttermilk.<br />
6. I always add dry ingredients in three divisions and liquid ingredients in 2 divisions. It is very important to begin<br />
and end the additions with the dry ingredients. Do not over mix the batter. As soon as it has no lumps in the<br />
batter, pour into the two prepared 9 inch cake pans.<br />
7. Bake at 325 degrees F for 30-35 minutes or until a wooden toothpick inserted in the center comes out clean.<br />
Allow the cake to cool in the pans for 10 minutes before turning out onto wire racks to cool completely.<br />
8. I've frosted this cake with Marshmallow Frosting but any good vanilla frosting is great on this cake. Find the<br />
frosting recipe with our Black and White Cake.<br />
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only.<br />
Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on<br />
meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.<br />
<br />Zanahttp://www.blogger.com/profile/18299468043896003257noreply@blogger.com0tag:blogger.com,1999:blog-6319917739201699181.post-87534695844260025682016-12-24T07:26:00.002-08:002016-12-24T07:26:45.323-08:00Pistachio Macarons Follow my easy step-by-step photo tutorial to these Classic Pistachio Macarons filled with Ladurée pistachio cream. Simply the best!<br />
<br />
yield: ABOUT 25 FILLED MACARONS<br />
cook time:20 MIN<br />
total time:2 HOURS (INCLUDING RESTING AND COOLING TIME)<br />
<br />
<b><span style="font-size: large;"><i>Ingredients:</i></span></b><br />
<br />
<b><i>For Macaron Shells:</i></b><br />
<br />
2/3 cup (60gr) ground almond flour<br />
1/3 cup (40gr) ground pistachio flour*<br />
¾ cup (100gr) powdered sugar<br />
2 large egg whites (about 70gr)<br />
¼ teaspoon cream of tartar<br />
¼ cup (50gr) sugar<br />
1/8 teaspoon green gel food coloring<br />
<b><i><br /></i></b>
<b><i>For Filling:</i></b><br />
<b><i><br /></i></b>
1/3 cup (65gr) sugar<br />
2 tablespoons (30ml) water<br />
2 egg yolks<br />
2oz (55gr) unsalted butter, softened<br />
3 teaspoons (20gr) pure pistachio paste (I used my homemade version)<br />
Helpful Equipment: • Pastry bag with Wilton Extra Large Round Tip #1<br />
<br />
Direction :<br />
<br />
In medium bowl, sift together almond flour, pistachio flour and powdered sugar twice. Set aside.<br />
In a large mixing bowl with whisk attachment, beat the egg whites on medium speed until foamy. Add cream of tartar and continue to beat. Slowly add sugar one tablespoon at a time. Increase the speed to medium high and beat until hard peaks. Add the food coloring (I used Wilton Leaf Green). Beat on medium speed for one more minute.<br />
<br />
Sift the dry ingredients over the whipped egg whites. Gently fold the mixture running the spatula clockwise from the bottom, up around the sides and cut the batter in half. The batter will look very thick at first, but it will get thinner as you fold. Be careful not to over mix it though. Every so often test the batter to see if it reached the right consistency. To test the batter, drop a small amount of the batter and count to ten. If the edges of the ribbon are dissolved within ten seconds, then the batter is ready. I repeat, do NOT mix again. If you still see edges, fold the batter couple more times and test again. I posted a few pictures above to show you how just a few folding changes the consistency of the batter. This step is so crucial, so please make sure to test often to ensure not to over mix the batter.<br />
Transfer the batter into a pastry bag with a round tip. (I use this Wilton A1 large plain round tip.)<br />
Pipe out 1.5-inch rounds about an inch apart on two baking sheets lined with parchment paper. You should get about roughly 54 shells.<br />
Tap the baking sheets firmly on the counter a few times to get rid of any air bubbles. If you don’t release the air bubbles, they will expand during baking and crack the beautiful macarons shells.<br />
Let the macarons rest and dry for 15-30 minutes. On a humid day, it might take an hour or so. To see if it’s ready to be baked, lightly touch it. If the batter doesn’t stick to your finger, then it’s ready. Preheat the oven to 300°F (150°C).<br />
Bake the macarons for 18-20 minutes. To check the doneness, remove one macaron. If the bottom does not stick, they are done.<br />
<br />
Transfer to wire rack to cool for 15 minutes, and then remove from the baking sheets.<br />
While macarons are drying, prepare the pistachio cream.<br />
<br />
In a small saucepan, combine water and sugar and heat it over medium heat. Stir the mixture until the sugar is completely dissolved. Then bring it to a boil and cook until the syrup reaches 250°F (120°C).<br />
In a mixing bowl with whisk attachment, beat the egg yolks for 2 minutes. While the mixer is running on low, slowly pour the hot syrup into the egg yolks. Increase the speed to medium high, and beat the mixture until it cools down to 104°F (40°C). The mixture will become smooth and white.<br />
Add the butter a tablespoon at a time. Then add the pistachio paste and food coloring, if desired. Continue to beat the cream until nice and smooth.<br />
Transfer the pistachio cream into a pastry bag and fill the macarons. It’s best to serve macarons the next day.<br />
Store the filled macarons in airtight container in the fridge for up to 5 days. You can also freeze the filled macarons in airtight container for up to 5 months.Zanahttp://www.blogger.com/profile/18299468043896003257noreply@blogger.com0