To be used on ice cream or pancakes
Puree 2 cups fresh or thawed mixed berries with 1/4 cup sugar. Yummy!
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Showing posts with label dessert. Show all posts
Showing posts with label dessert. Show all posts
Berry Sauce
To be used on ice cream or pancakes
Puree 2 cups fresh or thawed mixed berries with 1/4 cup sugar. Yummy!
Rocky Road brownies
recipes’s Aunt Debra here. Just to keep the wonderful chocolate recipes going for the month of February, here is a recipe that my kids love. They are huge brownie fiends but their favorite ice cream is rocky road. That sent me on a path to find a recipe I liked for brownies with the wonderfulness of marshmallows and nuts. After a few misses, I found a combination that worked well.
Rocky Road Brownies
(Adapted from Martha Stewart’s Everyday Food)
Ingredients:
2 sticks (1 cup) unsalted butter, cut into pieces1 1/2 bags (18 ounces) semisweet chocolate chips
1 cup granulated sugar
1 cup packed light-brown sugar
1 tsp salt
4 large eggs
1 1/4 cup all-purpose flour
1 1/2 cup mini marshmallows
2 cup chopped walnuts, almonds, peanuts or whatever nut you choose (my kids go for the
peanuts)
Directions:
- Preheat oven to 350 degrees. Grease a 9 x 13 inch baking pan
- In a heatproof bowl, combine butter and 2 cups chocolate chips. Melt in the microwave on high >power for 3 to 5 five minutes, stirring occasionally.
- Into the chocolate/butter mixture, stir in sugars and salt. Once combined, stir in the eggs and then the flour, stirring just until combined. Mix in 1 cup of the walnuts.
- Spread batter evenly in prepared pan.
- Bake until a toothpick inserted in center comes out with a few crumbs attached, 25 to 30 minutes.
- Remove from oven. Sprinkle with chopped nuts, remaining chocolate chips and marshmallows. Bake until the marshmallows are puffed and beginning to brown and the chocolate turns shiny, roughly 5 to 7 minutes. (If you like your marshmallows extra toasty, turn on the boiler of your oven and use that for the last few minutes. Be sure to turn the pan every minute or so to ensure even browning.)
- Remove from oven and cool completely in pan. Cut and enjoy!
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Bailey's & White Chocolate Cheesecake
Bailey’s & White Chocolate Cheesecake
Now this is what I call a cheesecake – delicious!
Makes 10-12 slices
Prep time: 15-20 minutes
Cooking time: 45 minutes
Ingredients
For the base
250g/8 ½ oz shortbread biscuits
100g/3 ½ oz ground almonds
2 tsp ground ginger
75g/2 ½ oz butter, melted
For the filling
600g/21 oz cream cheese
200g/7 oz golden caster sugar
3 tbsp cornflour
2 eggs, beaten
150ml/5 fl oz whipping cream
150ml/5 fl oz Bailey’s
125g/4 ½ oz white chocolate, chopped
Method
1. Preheat oven to 180°C/350°F/Gas mark 4.
2. For the base, place the biscuits, almonds and ginger into a food processor and blitz until you have fine crumbs. Mix in the melted butter and place in a greased round 22-24cm loose bottomed cake tin. Press the biscuits well into the tin and place in the refrigerator.
3. For the filling, place the cream cheese, sugar and cornflour into a food processor and blend. Add the eggs, cream, bailey’s and beat until you have a smooth mixture. Stir in the white chocolate.
4. Pour the mixture into the tin and place in a roasting tray filled with 1-2 cm of hot water. Place in the oven for 45 minutes or until lightly golden and the filling is set.
5. Remove from the oven and allow to cool before removing from the tin. Enjoy!
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For Your Valentine... Upside Down Cake Pops
I tried out the cake pop pan this weekend (recommended by a friend) and wanted to share my results. I love traditional cake pops that are prepared by crumbling cake and mixing with a little prepared frosting, however they are a bit time consuming to make (and can be a little too sweet and dense for some folks). So, I was excited about making the cake balls directly in the baking pan and skipping the extra steps. Here are my findings....
The cake pop pan (which I bought at Bed, Bath and Beyond) is overall a great design. It is well made and has a great non-stick surface. However, it tends to overflow as the pops are baking. So you end up with a bunch of cake "cups" on top of the pan. My kids thought this was great, though, because I just filled them with whipped cream and called them mini cake cup surprises. I think that they liked them better than the pops. I could have saved myself a lot of work and just scrapped the balls and served up some cake cup Valentine treats. A few sprinkles on top and I could have called it a day.
I made sure to follow the directions with the pan and added a box of pudding, used less water than the cake mix called for and added an extra egg. This is supposed to made for a more dense cake ball to work with to make sure that they don't fall off the stick. After they cooled, I added a small amount of melted chocolate to each stick and placed inside each cake ball. I placed them into the refrigerator to harden until set.
Dipping the cake pops were a little tricky, because they are larger and more fragile than a traditional cake pop. I used melting chocolate to dip the cake pops and topped them with various sprinkles. I found that a lot of my cake pops turned out great, but some of them wanted to fall off the stick. To keep them all uniform and pretty, I decided to turn them upside down into a cupcake liner and cover them with sprinkles. This way, they all turned out great and they would be super easy to transport to the kid's parties at school.
My verdict....I love this pan for making these upside down treats, but they are not easy to work with for traditional pops. They are larger, more airy and harder to dip. However, the fluffier cake texture is wonderful. I'll keep practicing with my new pan and see if I can't perfect the dipping technique. It was a good investment and these upside down treats are a fun twist on the original favorite.
Happy Valentine's Day!
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The Best Chocolate Brownies
Chocolate Brownies
These brownies are the best… irresistibly rich, fudgy and moreish!
Makes 12
Prep time: 15 minutes
Cooking time: 25 minutes
Ingredients
200g/7 oz unsalted butter
200g/7 oz dark chocolate (70% cocoa) chopped
3 eggs
300g/10 ¼ oz granulated sugar
2 tsp vanilla extract
125g/4 ½ oz plain flour
Pinch of salt
Icinig sugar for dusting (optional)
Method
1. Preheat the oven to 180°C/350°F/gas 4.
2. Melt the butter and chocolate in a bowl over a pan of simmering water.
3. Mix the sugar, eggs and vanilla extract with an electric whisk until the mixture is thick and creamy. Add the melted chocolate and stir through. Finally stir in the flour and salt.
4. Pour the mixture into a greased and lined baking tray approximately 20cm by 30cm. Place in the over for 25 minutes until the top starts to crack.
5. Leave to cool in the tin for 20 minutes and then cut into squares. Dust with icing sugar and enjoy!!
Cooks Tip
· Make double chocolate brownies by adding 150g chopped milk or white chocolate chunks to the mixture before cooking.
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Coconut Vanilla Cupcakes-Wheat Free, Dairy Free, Gluten Free
Gluten Free Coconut Vanilla Cupcakes
Ingredients:
1/2 cup plus 2 tbsp coconut flour
4 whole eggs
2 egg whites
1/2 cup organic sugar
1 cup coconut milk
2 tsp vanilla extract
1/2 tsp baking powder
1/2 tsp baking soda
Preheat oven to 350 and line a dozen cupcake holders. Mix all ingredients in a large bowl until batter is smooth and even. Spoon batter into cupcake liners and bake for 25-30 minutes or until tops spring back at the touch. Cool completely and serve with whipped topping or frosting of your choice.
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Favorite Chocolate Recipes
A couple months ago I had the opportunity to go to a Chocolate Expo. It was so neat to see all the different kinds of chocolate from all over the world. Not only were there samples (the best reason to go to a chocolate expo!), but there were all sorts of different ways the chocolate was being used. These "tarts' and "pastries" are not at all what they seem. They are completely made out of chocolate to look like something you'd find in a bakery. Believe me when I say that it definitely got the chocolate part of my brain ticking away. (and yes, I'm sure that there is a chocolate part of my brain!)
How would you like to have a chocolate dress? Or chocolate fountains higher than your head?!
We may not have recipes for chocolate dresses or 5-foot tall chocolate fountains, but we have some super good chocolate recipes right here. Plus I can guarantee that they will be easier to make! Here are some of my top dozen chocolate choices:
Hot Chocolate cookies
Molten chocolate cakes 
Crockpot chocolate fudge cake
Chocolate magic shell ice cream topping 
Flourless chocolate cake 
Chocolate chip cookie dough topped brownies
Frozen hot chocolate 
Best hot chocolate
Macaroon brownies 
30 minutes fudge pie 
Rocky road fudge bars 
Oreo truffles
Posted by Jen. Some of these recipes are either my favorite or look like they could be new favorites. So much for the idea of getting in shape. Now if only I could find a recipe for carrots that taste like chocolate...
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Crunchy Peppermint Chocolate Chip Cookie Recipe
I have always loved the combination of mint with chocolate. But I wasn't convinced that crunchy candy canes would be a good addition to the already-perfect chocolate chip cookie. I am so glad I was wrong. :) Kevin and I have been thoroughly loving this variation of a favorite recipe. The crunchiness of the candy canes brings an amazing new level to the soft, chewy cookies.
With all those leftover candy canes cluttering your house, maybe this is exactly the recipe you need!
Crunchy Peppermint Chocolate Chip Cookie Recipe
recipe by recipesdream.blogspot.com
Makes 3-1/2 dozen cookies
Ingredients
1/2 cup unsalted butter, softened
1/2 cup shortening
3/4 cup sugar
3/4 cup packed brown sugar
1 egg
1 egg yolk
2 tsp vanilla extract
2-1/2 cup flour
1 tsp baking powder
1 tsp salt
1-1/2 cups semi sweet chocolate chips
4-5 full size peppermint candy canes, chopped
Directions
Preheat oven to 350 degrees.
In a large mixing bowl, cream together margarine, shortening, brown sugar and sugar. Mix in egg and egg yolk and vanilla until combined. Add flour, baking soda and salt and mix on low speed until just incorporated. Stir in chocolate chips and chopped peppermint.
Drop by tablespoonful onto a large cookie sheet (preferably lined with a silicone baking mat.) Bake 8-10 minutes or until edges and tops of cookies are just golden. Let rest on the cookie sheet 2 or 3 minutes before removing to a wire rack to cool completely.
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PB Oatmeal Chocolate Chip Cookies- No refined sugar, dairy free, wheat free
Warning: This batter is so delicious that they may not make it to the oven....
PB Oatmeal Chocolate Chip Cookies
Ingredients:
1 cup natural peanut butter (such as Earth Balance)
3/4 cup agave nectar
1 whole egg plus 1 egg white
1 tsp good quality vanilla
3/4 cup oat flour
1 cup oats (can use regular or quick oats)
1/2 tsp baking soda
1/2 tsp sea salt
1/2 cup mini chocolate chips
Mix first four ingredients in a mixing bowl until smooth and well blended. Combine the oats, oat flour, baking soda and salt in a separate bowl with a whisk. Mix the contents of both bowls together and stir in chocolate chips. Refrigerate batter for 30 minutes to an hour to firm up. Using a small cookie scoop (about a tbsp in size), place on parchment lined cookie sheets and bake at 375 degrees for 10 minutes or until cookies are set and lightly golden. Cool and store in an airtight container. After they are set, they are a soft and very moist cookie.
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Jala Frozen Yogurt Ice Cream Sandwiches- Awesome product alert!!!
We are a bunch of ice cream fanatics in this house, especially my kids. I had gotten to the point where I just quit buying it, because the hub and the kids have zero self control when it's in the house. Since they tend to have portion control issues, I prefer buying desserts that are already portioned in single serving sizes. I saw these ice cream sandwiches at Publix this week on sale BOGO. I love a deal! I bought two packs and brought them home to my serious ice cream critics. They were a huge hit! These babies have 140 calories and are made with frozen yogurt. You get the benefits of active probiotics with a delicious dessert. This is a great option for your sweet tooth, so you don't blow your eating plan. Enjoy!
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Death by Chocolate
Ingredients:
Chocolate pudding
Whipping cream
Heath bits
Brownies
Instructions:
In cup, crumble brownie on bottom, add a couple spoonfuls of chocolate pudding on top of the brownie, top with whipping cream and sprinkle with Heath bits. Repeat one more time and enjoy.
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Dr Pepper oatmeal cake with a coconut and pecan topping
Isn’t January supposed to be a healthy month, a time when you renew your gym membership, eat soups and salads and have a piece of fruit for dessert? That’s what I always thought, but since New Year’s Day I’ve had at least eight people email me and ask: “How do you make a cake with Dr Pepper?”
While I hadn’t had one since I was a kid, I seemed to recall that we would take a chocolate sheet cake recipe and substitute Dr Pepper for the water. This is the advice I gave people over email and they replied that indeed it worked. Now, if there were so many queries about Dr Pepper cake, I figured this cake was worthy of discussion. I’m usually not very organized, but I penciled onto my calendar for this week’s post: “Dr Pepper cake.”
I wondered, however, if there were other options available. While researching, I found a curious recipe in The Dallas Morning News that combined Dr Pepper with oatmeal. It seemed unusual but the end result was wonderful—a tender, flavorful cake topped with a buttery coconut crunch. I loved it, as the spices kept you warm and the oatmeal made you feel virtuous. This Dr Pepper cake was a perfect cake for January.
Then something changed.
As most of you know, Dr Pepper Snapple recently settled a lawsuit against bottler Dublin Dr Pepper by buying out its rights to make and distribute its cane-sugar version of the beloved Texas soft drink. This means that the Dublin, Texas bottler will no longer bottle Dr Pepper, which had been a huge source of pride and revenue for this Central Texas small town.
The Dublin bottling company was the oldest in Texas that had continually produced Dr Pepper from the original recipe, never switching to high-fructose corn syrup. The bottler drew hordes of tourists who came to see its collection of Dr Pepper memorabilia, antique bottling equipment, and to enjoy sodas and floats in its soda shop. And every June, Dublin would change its name to Dr Pepper, Texas for its annual Dr Pepper birthday celebration.
While cane sugar Dr Pepper tastes good, I think another thing that made Dublin Dr Pepper so beloved was what the brand represented to people in this busy world. When you drank Dublin Dr Pepper in its old-fashioned glass bottles, you felt connected to a less chaotic place—a place where people say howdy to their neighbors, a place where roads only have two lanes, a place where fireflies light up the night, a place where people know your name.
My hope is that those Dublin Dr Pepper employees who lost their jobs find new ones soon and that the town of Dublin’s economy does not suffer from this loss. There is, however, some good news: you will still be able to buy cane-sugar Dr Pepper (though it won’t have the “Dublin” on the label), the Dublin bottler’s Dr Pepper museum and soda shop will remain open, and the bottling company will still make other cane-sugar soft drinks, including another Texan native—Big Red.
In the meantime, I had only five bottles of Dublin Dr Pepper in my refrigerator and I wanted to share them with as many people as possible. And this simple, old-fashioned Dr Pepper oatmeal cake felt like the best way to say good-bye.
Dr Pepper oatmeal cake with coconut and pecan topping (adapted from The Dallas Morning News)
For the cake:
1 1/4 cups Dr Pepper (not diet)
1 cup rolled oats (not instant)
1/2 cup unsalted butter, room temperature
1/2 cup granulated sugar
1 cup brown sugar
2 large eggs, beaten
1/2 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
Pinch of ground allspice
Pinch of ground nutmeg
1/4 teaspoon kosher salt
For the icing:
1/2 cup butter, melted
1/2 cup brown sugar
1/4 cup buttermilk or half and half
1/4 teaspoon ground cinnamon
Pinch of salt
1 cup shredded coconut
1 cup roughly chopped pecans
Method:
Preheat the oven to 350 and grease a 9x9 cake pan. (You can also use large cast-iron skillet if you prefer.)
Pour the Dr Pepper over the oats and let it sit for 10 minutes or until the oats are hydrated.
Cream together the butter, granulated sugar and brown sugar until well blended. Add the beaten eggs and vanilla and stir until fluffy. Sift together the flour, baking soda, cinnamon, allspice, nutmeg and kosher salt. Add flour mixture and Dr Pepper and oatmeal to the creamed butter and eggs, and stir until a thick batter is formed.
Pour the cake batter into the pan, and bake uncovered for 35-45 minutes, or until an inserted knife comes out clean.
Ten minutes before the cake is done, make the icing. On low heat, melt the butter, and then stir in the brown sugar, buttermilk, cinnamon, salt, coconut and chopped pecans.
When the cake is done, turn on the broiler. While still warm, spread on top of the cake the icing, and place the iced cake under the broiler for 15-30 seconds are until lightly browned.
Yield: 16 servings
Note: If you’re not a coconut fan, this cake would also be great with a cream cheese frosting. And if you don’t won’t to use Dr Pepper, you can substitute root beer.
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White Chocolate Cheesecake with White Chocolate Brandy Sauce
The White Chocolate Cheesecake with White Chocolate Brandy Sauce Recipe is a dense cheesecake that is very smooth and melts in your mouth. The white chocolate brandy sauce tops it off. Just spoon it over the center of the slice of cheesecake on the plate. Garnish it with mint leaves and either raspberries or strawberries.
Serve: 12
Ingredients:
1 1/2 cups heavy whipping cream
1/2 teaspoon vanilla extract
1/4 cup all-purpose flour
2 cups finely chopped white chocolate
2 fluid ounces brandy
3 eggs
3 (8 ounce) packages cream cheese
3/4 cup white sugar
4 (1 ounce) squares white chocolate
Method:
Preheat oven to 300 degrees F (150 degrees C).
Wrap the outside of a 10 inch springform pan with foil. Grease the inside of the pan.
Place the cream cheese, sugar, and flour in a mixing bowl and cream until light and fluffy. Beat in eggs one at a time, mixing well after each addition. Scrape bowl.
Melt 4 ounces of the white chocolate.
With an electric mixer on low speed, mix melted white chocolate into cream cheese mixture. Keeping electric mixer on low, slowly beat in the vanilla and 1/2 cup of heavy cream. Blend well. Pour mixture into the prepared springform pan.
Place cheesecake pan in a water bath filled with warm water. Bake at 300 degrees F (150 degrees C) for 50 to 60 minutes, or until center of the cheesecake is just firm.
Cool at room temperature for 1 hour. Refrigerate until set before removing from pan.
To make White Chocolate Brandy Sauce:
Place 1 cup heavy cream in a saucepan and bring to a boil. Watch carefully so it doesn't boil over. Pour hot cream over 2 cups of finely chopped white chocolate and stir with a wooden spoon until melted. Add brandy and continue stirring until incorporated. Pour over chilled cheesecake and serve.
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| White Chocolate Cheesecake with White Chocolate Brandy Sauce |
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Irish Cream Chocolate Cheesecake
The Irish Cream Chocolate Cheesecake Recipe was really smooth! However, I used 1/3 cup of Irish Cream and that still didn't seem to be enough. May try 1/2 cup next time. This dessert was really enjoyed by all.
Serve: 12
Ingredients:
1 1/2 cups chocolate cookie crumbs
1 1/4 cups white sugar
1/2 cup sour cream
1/3 cup confectioners' sugar
1/3 cup unsweetened cocoa powder
1/4 cup butter
1/4 cup Irish cream liqueur
1/4 cup unsweetened cocoa powder
3 eggs
3 tablespoons all-purpose flour
3 (8 ounce) packages cream cheese, softened
Method:
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, mix together the cookie crumbs, confectioners' sugar and 1/3 cup cocoa. Add melted butter and stir until well mixed. Pat into the bottom of a 9 inch springform pan.
Bake in preheated oven for 10 minutes; set aside. Increase oven temperature to 450 degrees F (230 degrees C).
In a large bowl, combine cream cheese, white sugar, 1/4 cup cocoa and flour. Beat at medium speed until well blended and smooth. Add eggs one at a time, mixing well after each addition.
Blend in the sour cream and Irish cream liqueur; mixing on low speed. Pour filling over baked crust.
Bake at 450 degrees F (230 degrees C) for 10 minutes. Reduce oven temperature to 250 degrees F (120 degrees C), and continue baking for 60 minutes.
With a knife, loosen cake from rim of pan.
Let cool, then remove the rim of pan. Chill before serving. If your cake cracks, a helpful tip is to dampen a spatula and smooth the top, then sprinkle with some chocolate wafer crumbs.
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| Irish Cream Chocolate Cheesecake |
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Chocolate Cappuccino Cheesecake
The Chocolate Cappuccino Cheesecake Recipe is a wonderful cheesecake that is easy to make. I make a cup of expresso instead of instant coffee and then I melt some dark chocolate in a small amount of whipping cream and pour it over the cooled cake. It hardens and forms a delicious crust.
Serve: 12
Ingredients:
1 cup white sugar
1 cup sour cream
1 cup heavy whipping cream
1 cup chocolate cookie crumbs
1 (1 ounce) square semisweet chocolate
1/4 teaspoon salt
1/4 cup butter, softened
1/4 teaspoon ground cinnamon
1/4 cup coffee flavored liqueur
2 teaspoons vanilla extract
2 tablespoons white sugar
2 tablespoons whipping cream
2 tablespoons confectioners' sugar
2 tablespoons coffee-flavored liqueur
2 teaspoons instant coffee granules dissolved in 1/4 cup hot water
3 eggs
3 (8 ounce) packages cream cheese, softened
8 (1 ounce) squares semisweet chocolate
Method:
Preheat oven to 350 degrees F (175 degrees C). Butter one 9 or 10 inch springform pan.
Combine the chocolate wafer crumbs, softened butter, 2 tablespoons white sugar, and the cinnamon. Mix well and press mixture into the buttered springform pan, set aside.
In a medium sized bowl beat the softened cream cheese until smooth. Gradually add 1 cup white sugar mixing until well blended. Add eggs, one at a time. Beat at low speed until very smooth.
Melt the 8 ounces semisweet chocolate with 2 tablespoons whipping cream in a pan or bowl set over boiling water, stir until smooth.
Add chocolate mixture to cream cheese mixture and blend well. Stir in sour cream, salt, coffee, 1/4 cup coffee liqueur, and vanilla; beat until smooth. Pour mixture into prepared pan.
Bake in the center of oven at 350 degrees F (175 degrees C) for 45 minutes.
Center will be soft but will firm up when chilled. Do not over bake. Leave cake in oven with the heat turned off and the door ajar for 45 minutes.
Remove cake from oven and chill for 12 hours. Just before serving top cake with mounds of flavored whipped cream and garnish with chocolate leaves. Yields 16 servings.
To Make Flavored Whipped Cream:
Beat whipping cream until soft peaks form, then beat in confectioner's sugar and 2 tablespoons coffee liqueur.
To Make Chocolate Leaves:
Melt 1 ounce semisweet chocolate in a pan or bowl set over boiling water, stir until smooth. Brush real non-toxic plant leaves (such as orange leaves) on one side with melted chocolate. Freeze until firm and then peel off leaves. Freeze chocolate leaves until needed.
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| Chocolate Cappuccino Cheesecake |
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Chocolate Chip Cheesecake
The Chocolate Chip Cheesecake Recipe was an excellent cheesecake, and a huge hit at my family reunion yesterday. It was gone before I knew it! I did make a few modifications: used chocolate graham crackers(crushed) mixed with some oreo crumbs for the crust(no need for cocoa). I also added about 1/2 cup of mini chocolate chips into the batter-1/3 didn't seem like enough. Using fat free condensed milk & 1/3 reduced fat cheese worked amazingly to save on fat & calories. This will be made again for the holidays! Thank you for a good recipe.
Serve: 12
Ingredients:
1 teaspoon all-purpose flour
1 cup mini semi-sweet chocolate chips
1 (14 ounce) can sweetened condensed milk
1 1/2 cups graham cracker crumbs
1/3 cup white sugar
1/3 cup butter, melted
1/3 cup unsweetened cocoa powder
2 teaspoons vanilla extract
3 eggs
3 (8 ounce) packages cream cheese
Method:
Preheat oven to 300 degrees F (150 degrees C).
Mix graham cracker crumbs, sugar, butter and cocoa. Press onto bottom and up the sides of a 9 inch springform pan. Set crust aside.
Beat cream cheese until smooth.
Gradually add sweetened condensed milk; beat well. Add vanilla and eggs, and beat on medium speed until smooth. Toss 1/3 of the miniature chocolate chips with the 1 teaspoon flour to coat (this keeps them from sinking to the bottom of the cake).
Mix into cheese mixture. Pour into prepared crust. Sprinkle top with remaining chocolate chips.
Bake at 300 degrees F (150 degrees C) for 1 hour. Turn off oven (do not open oven door) and leave the cake in the oven to cool in the oven for another hour.
Remove from oven and cool completely. Refrigerate before removing sides of pan. Keep cake refrigerated until time to serve.
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| Chocolate Chip Cheesecake |
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Cherry Cheese Pie
The Cherry Cheese Pie Recipe has been a crowd pleaser in my family for years. My daughter loves it and makes it every chance she gets. I like it with blueberry or cherry topping. Also great without a topping. I've also replaced the lemon juice with lime juice on occasion and is just as good.
Serve: 12
Ingredients:
1/3 cup lemon juice
1 teaspoon vanilla extract
1 (8 ounce) package cream cheese, softened
1 (8- or 9-inch) baked pie shell or graham cracker crumb crust
1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
1 (21 ounce) can cherry pie filling, chilled
Method:
In large bowl, beat cream cheese until fluffy. Gradually beat in EAGLE BRAND® sweetened condensed milk until smooth. Stir in lemon juice and vanilla.
Pour into crust; chill 4 hours or until set. Top with desired amount of cherry pie filling before serving. Store leftovers covered in refrigerator.
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| Cherry Cheese Pie |
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Valentine Cupcakes
The Valentine Cupcakes Make the hearts pulp sugar the day before and let them harden on a flat surface. I dedicated this Valentine cupcake recipe.
Ingredients:
2 eggs
100 g sugar
80 g butter
100 g flour
1/2 cull in baking powder
1 baked coffee extract of vanilla extract
6 tbsp. coffee red currant jam
For the cream:
100 g butter
200 g of icing sugar
1 cooked, coffee vanilla extract liquid
pink dye
Sugar Paste
Method:
Preheat oven to 180 ° C (gas mark 6).
Remove the paper liners in muffin Rigid.
Beat with electric mixer eggs and sugar. you get a white paste and fluffy. Melt butter, mix the flour with the yeast chemical then add it to the previous preparation. Add vanilla extract.
Divide the dough in the trays and bake for 20 minutes. Cool the cupcakes and cut a cone in the center of each cupcake, cut side pointed to to give way to jam in the cupcake. Post A cull, coffee jelly and replace the little hat.
Beat the soft butter and add sugar gradually ice. Finish with vanilla extract and food coloring. If the cream seems too hard, add a cull. Coffee with milk, if the contrary, it seems too light, add sugar ice.
Place the cream in a pastry bag and place on the cupcakes and decorate with hearts paste sugar.
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| Valentine Cupcakes |
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Buchi
The Filipino Buchi Recipe it was nice to find a recipe on here for it! I've used a red mung bean paste in the past for the filling, but the green mung beans were delicious too! I too rolled the buchi in sesame seeds for added crunch before frying them.
Serve: 10
Ingredients:
1 cup water
1 quart cooking oil
2 cups glutinous rice flour
2 tablespoons white sugar
3 1/2 ounces green mung beans
1/2 cup white sugar
1/4 cup water
1/8 teaspoon salt
Method:
Combine the mung beans and 1 cup water in a pot and bring to a boil; boil over medium heat until the beans are very tender, about 30 minutes. Mash the beans thoroughly. Stir 1/2 cup sugar into the mashed beans; set aside.
Mix the glutinous rice flour, 2 tablespoons sugar, salt, and 1/4 cup water together in a large bowl; knead together just enough to form a ball.
Divide the ball into small pieces and roll into balls. Flatten each ball of dough, and spoon 1 tablespoon of the mashed bean mixture into the middle of the dough. Wrap the dough around the bean mixture and pinch the edges together to seal.
Repeat until all the dough and paste is used.
Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
Fry the balls in batches in the hot oil until golden brown, 5 to 10 minutes per batch. Serve hot.
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| Buchi |
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Mocha Chiffon Cake
The Mocha Chiffon Cake Recipe was my first try at chiffon cake and I was very pleased with how it turned out. It came easily out of the pan after being loosened just a bit. I couldn't really taste a significant amount of coffee flavor, so I glazed it with an orange glaze so that even if there was a hint of coffee, it would still blend well with the kick of orange. I then topped it with hazelnuts.
Ingredients:
1 cup white sugar
1 tablespoon baking powder
1 teaspoon salt
1/2 cup white sugar
1/2 cup cooking oil
1/2 teaspoon cream of tartar
2/3 cup brewed coffee
2 1/3 cups all-purpose flour
8 egg yolks
8 egg whites
Method:
Preheat an oven to 325 degrees F (165 degrees C).
Sift the flour, 1 cup sugar, baking powder, and salt together in a bowl. Make a well in the center of the flour mixture. Pour the coffee, oil, and egg yolks into the well; beat well by hand until the batter is smooth with no lumps.
Beat egg whites with the cream of tartar in a large bowl until foamy. Gradually add 1/2 cup sugar, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the egg whites should form a sharp peak that holds its shape.
Fold the batter into the egg whites; pour into a non-stick Bundt® fluted tube pan.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 60 minutes.
Cool in the pans for 10 minutes before removing to cool completely on a wire rack. Loosen the sides with a knife and release the cake onto a serving platter.
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| Mocha Chiffon Cake |
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