tag:blogger.com,1999:blog-91214991376011127362024-03-05T22:30:33.490-08:00Just Caketesthttp://www.blogger.com/profile/01723631713644201077noreply@blogger.comBlogger184125tag:blogger.com,1999:blog-9121499137601112736.post-54399380168561788902015-10-08T23:59:00.002-07:002015-10-08T23:59:40.649-07:00FUDGE LOVER'S STRAWBERRY TRUFFLE CAKE<div dir="ltr" style="text-align: left;" trbidi="on">
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<br /><b>INGREDIENTS</b><br /><br />Cake1 box Betty Crocker™ SuperMoist™ chocolate fudge cake mixWater, vegetable oil and eggs called for on cake mix box<br /><br />Ganache Filling and Topping2 packages (8 oz each) semisweet baking chocolate, finely chopped1 1/3 cups whipping cream1/4 cup butter (do not use margarine)2 cups cut-up fresh strawberries<br /><br />Garnish6 fresh strawberries, cut in half lengthwise through stem1/4 cup white vanilla baking chips1/2 teaspoon vegetable oil<br /><b>DIRECTIONS</b><br /><br />Heat oven to 350°F (325°F for dark or nonstick pan). Make and bake cake as directed on box for 13x9-inch pan. Cool completely, about 1 hour.<br />Meanwhile, in large bowl, place chopped chocolate; set aside. In 2-quart saucepan, heat whipping cream and butter over medium heat, stirring occasionally, until butter is melted and mixture comes to a boil. Pour cream mixture over chocolate; stir until smooth.<br />Line bottom of 9-inch springform pan with waxed paper. Cut cake into 1-inch cubes. In large bowl, beat half of the cake cubes on low speed until cake is crumbly. Add remaining cake cubes and 1 3/4 cups of the ganache (reserve remaining ganache for topping). Beat on low speed 30 seconds, then on medium speed until well combined (mixture will look like fudge). Fold in 2 cups cut-up strawberries. Spoon mixture into springform pan; smooth top. Cover with plastic wrap; freeze about 45 minutes or until firm enough to unmold.<br />Run knife around side of pan to loosen cake mixture. Place serving plate upside down on pan; turn pan and plate over. Frost side and top of cake with reserved ganache. Arrange strawberry halves on top of cake.<br />In small microwavable bowl, microwave baking chips and 1/2 teaspoon oil uncovered on High 45 seconds, stirring every 15 seconds, until melted. Place in small resealable food-storage plastic bag; cut off tiny corner of bag. Drizzle over top of cake. Refrigerate until ready to serve. Best served the same day.<br /><br /><br /><br />
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<b>Notes</b>
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<i>Source recipes</i> -<a href="http://www.tablespoon.com/recipes/fudge-lovers-strawberry-truffle-cake/6993491d-1269-4719-ab82-22ecd0e72e15/">Here</a>-</div>
testhttp://www.blogger.com/profile/01723631713644201077noreply@blogger.com0tag:blogger.com,1999:blog-9121499137601112736.post-91214628365730302952015-07-29T07:19:00.000-07:002015-07-29T07:19:13.698-07:00Blackberry-Lime Cream Cheese Coffee Cake<div dir="ltr" style="text-align: left;" trbidi="on">
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<b>Ingredients</b><br />1½ cups all purpose flour (188g) plus ¼ cup (31g) extra, for pan<br />½ teaspoon salt<br />2½ teaspoons baking powder<br />¾ cup packed brown sugar<br />2 tablespoons lime zest<br />⅓ cup butter, melted (75g)<br />1 egg<br />½ cup milk<br />1 teaspoon vanilla<br />1 pint blackberries (roughly 2½ cups)<br />Cream Cheese Layer<br />1 block 8oz cream cheese, at room temperature<br />1 egg<br />2 tablespoons sugar<br />Crumble Topping<br />½ cup flour<br />½ cup brown sugar<br />½ teaspoon cinnamon<br />¼ cup butter<br /><br /><b>Instructions</b><br />Pre-heat oven to 375°F.<br />Spray a 9-inch round springform pan, then add ¼ cup all purpose flour. Pat the pan to coat with flour. Discard excess flour and set pan aside.<br />In a large bowl, combine the flour, salt, baking powder, brown sugar and lime zest.<br />In a microwave-safe dish, melt the butter. Allow to cool 3-5 minutes, then mix in the egg, milk and vanilla. Mix the wet ingredients into the dry ingredients, until completely combined.<br />Gently fold in the blackberries.<br />Scrape the batter into the prepared cake pan.<br />Prepare the Cream Cheese Layer:<br />In a medium bowl, beat the cream cheese until smooth. Add the egg and sugar, and mix until completely incorporated. Spread the cream cheese layer evenly over the coffee cake.<br />Prepare the Crumble Topping:<br />In a medium bowl, mix together the flour, brown sugar and cinnamon.<br />Cut the butter in using a fork or a pastry tool, until crumbly.<br />Sprinkle the topping evenly over the cake.<br />Bake the cake for 35-45 minutes, until a toothpick comes out cleanly. 40 minutes was perfect in my oven.<br />Allow to cool 15-20 minutes before removing cake from the pan and serving.<br /><br /><br />
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<b>Notes</b>
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<i>Source recipes</i> -<a href="http://sweetpeasandsaffron.com/2015/07/blackberry-lime-cream-cheese-coffee-cake.html">Here</a>-</div>
testhttp://www.blogger.com/profile/01723631713644201077noreply@blogger.com1tag:blogger.com,1999:blog-9121499137601112736.post-48200636977171990892015-07-29T07:17:00.000-07:002015-08-06T07:30:54.528-07:00Creamy Coconut and Limoncello Popsicles<div dir="ltr" style="text-align: left;" trbidi="on">
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<b>Ingredients</b>1 can coconut milk (lite works, but I recommend full-fat for the amazingly creamy texture it gives)<br />
½ cup limoncello<br />
¾ cup powdered sugar<br />
juice of 2 lemons<br />
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<b>Instructions</b><br />
Blend everything together using a hand held mixer or a blender. Make sure there are not clumps of coconut milk left and that the sugar has dissolved.<br />
Pour into your popsicle molds, I have large popsicle molds and got 5 popsicles from this batch, but you may get more from smaller molds.<br />
Freeze for 12 hours or until completely frozen.<br />
Run molds under hot water for 30 seconds to remove the popsicles.<br />
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<b>Notes</b>
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<i>Source recipes</i> -<a href="http://sweetpeasandsaffron.com/2015/07/creamy-coconut-and-limoncello-popsicles.html">Here</a>-</div>
testhttp://www.blogger.com/profile/01723631713644201077noreply@blogger.com0tag:blogger.com,1999:blog-9121499137601112736.post-50880463967702020082015-07-28T10:57:00.001-07:002015-08-06T07:31:18.814-07:00Peanut Butter Oat Snack Cookiesx<div dir="ltr" style="text-align: left;" trbidi="on">
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acked with peanut butter, flaxseed and oats, these Peanut Butter Oat Snack Cookies will give you an energy boost while satisfying your cookie craving! They are perfect for after school snacks for the kids, too!</blockquote>
<b>Ingredients</b><br />
<ul style="text-align: left;">
<li>2 cups old-fashioned oats</li>
<li>1 cup white whole wheat flour</li>
<li>½ cup ground flaxseed</li>
<li>½ teaspoon baking soda</li>
<li>½ teaspoon salt</li>
<li>4 tablespoons unsalted butter</li>
<li>¾ cup peanut butter</li>
<li>¾ cup unsweetened applesauce</li>
<li>½ cup honey</li>
<li>1 large egg</li>
<li>1 tablespoon vanilla extract</li>
<li>½ cup dark chocolate chips, coarsely chopped</li>
</ul>
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<b>Directions</b><br />
Preheat oven to 350 degrees F. Line baking sheets with parchment paper.<br />
In a large bowl, stir together oats, flour, flaxseed, baking soda, and salt.<br />
In a medium bowl, melt the butter. Stir in the peanut butter, and then the applesauce, honey, egg, and vanilla. Pour the wet ingredients into the dry and stir until just combined. Gently stir in the chocolate chips.<br />
Scoop dough by rounded tablespoonfuls and place on the prepared baking sheets. Use your fingers to gently flatten each cookie, as they won't flatten on their own during baking.<br />
Bake 8-10 minutes, until set and barely golden. (If baking more than one pan at a time, be sure to rotate the pans halfway through the baking time.) Let cool on the baking sheet for a few minutes before removing to a wire rack to cool completely.<br />
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<b>Notes</b>
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<i>Source recipes</i> -<a href="http://kristineskitchenblog.com/2015/05/12/peanut-butter-oat-snack-cookies/">Here</a>-</div>
testhttp://www.blogger.com/profile/01723631713644201077noreply@blogger.com1tag:blogger.com,1999:blog-9121499137601112736.post-21010811691914232662015-07-28T10:53:00.001-07:002015-07-28T10:53:25.479-07:00Chocolate Birthday Cake<div dir="ltr" style="text-align: left;" trbidi="on">
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<br /><br />This cake is the perfect balance between being fudgy, but also light and moist at the same time, if that makes any sense at all. And the frosting is super light and fluffy. I gave the frosting a double dose of chocolate with both cocoa powder and melted semi-sweet chocolate. You can substitute melted dark chocolate if you like.<div>
<br /><b>Ingredients</b><br />For the cake:<br />2 cups (250g) all-purpose flour, plus more for dusting the pans<br />¾ cup (65g) unsweetened cocoa powder, sifted<br />1 tablespoon instant espresso powder<br />¾ teaspoon baking soda<br />¾ teaspoon salt<br />1 ¾ cup milk (2% or whole is best)<br />1 tablespoon vanilla extract<br />18 tbsp. unsalted butter, softened but still cool (plus more for greasing the pans)<br />2 cups (370g) sugar<br />3 large eggs, at room temperature<br />For the frosting:<br />6 ounces (170g) good-quality semi-sweet chocolate, chopped (I used Ghirardelli semi-sweet chocolate chips)<br />2 cups (4 sticks) unsalted butter, at room temperature<br />2 tablespoons milk<br />2 teaspoons vanilla extract<br />pinch of salt<br />3 cups (360g) powdered sugar<br />½ cup (42g) unsweetened cocoa powder<br /><br /><b>Directions</b><br />Make the cake:<br />Preheat oven to 350 degrees F with rack in the middle position. Generously butter three 8-inch round cake pans. (I only have 2 pans so I bake 2 layers first and then bake the 3rd layer.) Cut out rounds of parchment paper to fit the bottoms of the pans, place parchment rounds in the pans. Butter the parchment and then dust pans with flour, tapping out the excess.<br />In a medium bowl, whisk together the flour, cocoa powder, instant espresso powder, baking soda, and salt.<br />Place the milk and vanilla in a liquid measuring cup.<br />In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium-high speed until smooth and shiny, about 30 seconds. With the mixer running, slowly add the sugar and beat until the mixture is pale, light, and fluffy, 3 to 5 minutes. Add the eggs 1 at a time, beating for 1 minute after each addition.<br />With the mixer on low speed, add about a third of the flour mixture, followed by a third of the milk mixture. Mix until barely incorporated and repeat with remaining flour and milk mixtures. Scrape the sides of the bowl and beat on low speed for 15 seconds more.<br />Divide the batter evenly between the three cake pans, spreading it out into even layers. Bake cakes until a tester comes out clean or with just a few crumbs attached, 23-26 minutes. Let cakes cool in pans on wire racks for 10 minutes.<br />Run a knife around the edge of each cake and invert pans onto racks; peel off parchment liners. Reinvert the cakes onto additional cooling racks. Cool cakes completely before frosting.<br />Make the frosting:<br />In a small bowl, melt the chopped chocolate in the microwave. (Heat 1 minute on high power, stir, and then heat in 15 second intervals, stirring in between, until melted.) Set aside to cool slightly.<br />In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until pale and fluffy, about 6 minutes.<br />Mix in the melted chocolate, milk, vanilla, and salt and beat until well combined.<br />With the mixer on low speed, gradually beat in the powdered sugar and cocoa powder and then continue to mix on medium speed until frosting is light and fluffy, about 4 minutes.<br />Assemble and frost the cake:<br />Place one of the cake rounds on a cake stand or plate. Spread a layer of frosting on top with a small offset spatula. Carefully place a second cake layer on top. Spread a layer of frosting on top and spread evenly. Set the third cake layer on top. Place a generous sccoop of frosting on top, spreading evenly with a small offset spatula and working your way down the sides until you have an even layer of frosting over the entire cake.<br />Cake can be stored at room temperature for a few hours; cover and store leftover cake in the refrigerator. Let cake come to room temperature before serving.<br /><br /><br /><br /><br /><b>Notes</b>
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<u>Source recipes</u> -<a href="http://kristineskitchenblog.com/2015/05/28/chocolate-birthday-cake/">Here</a>-</div>
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testhttp://www.blogger.com/profile/01723631713644201077noreply@blogger.com0tag:blogger.com,1999:blog-9121499137601112736.post-70592656942905882512015-07-28T10:48:00.000-07:002015-07-28T10:48:09.795-07:00Almond Butter Oat Chocolate Chip Blondies<div dir="ltr" style="text-align: left;" trbidi="on">
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<br /><br />If you make these Almond Butter Oat Chocolate Chip Blondies with gluten-free oats and chocolate chips, these dessert bars are gluten free as well. I’ve used a combination of oat flour and old-fashioned oats in these bars, along with plenty of almond butter. You can make your own oat flour in your blender or food processor, and I’ve included a note about that below the recipe.<div>
<br /><b>Ingredients</b><br /><ul style="text-align: left;">
<li>1 cup almond butter</li>
<li>¼ cup (4 tablespoons) unsalted butter, melted</li>
<li>¾ cup packed light brown sugar</li>
<li>2 large eggs</li>
<li>1 tablespoon vanilla extract</li>
<li>½ cup oat flour*</li>
<li>½ teaspoon baking soda</li>
<li>½ teaspoon salt</li>
<li>½ cup old-fashioned oats</li>
<li>¾ cup chocolate chips</li>
</ul>
<br /><b>Directions</b><br />Preheat oven to 350 degrees F. Line an 8x8- or 9x9-inch square pan (I used a 9x9-inch metal pan) with parchment; lightly spray the parchment with cooking spray.<br />Using an electric mixer, beat the almond butter, melted butter and brown sugar until well combined. Add eggs and vanilla and beat until combined.<br />With the mixer on low speed, mix in the oat flour, baking soda, and salt.<br />Stir in the oats and chocolate chips.<br />Spread the batter evenly in the prepared pan with a rubber spatula. Bake in the preheated oven for 15 minutes. After 15 minutes, check blondies for doneness. If they are browning too much cover them with foil. Bake about 5 minutes more, until a tester inserted in the center comes out nearly clean. Let cool completely before cutting into bars.<br /><br /><b>Notes</b>
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<u>Source recipes</u> -<a href="http://kristineskitchenblog.com/2015/06/18/almond-butter-oat-chocolate-chip-blondies/">Here</a>-</div>
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testhttp://www.blogger.com/profile/01723631713644201077noreply@blogger.com0tag:blogger.com,1999:blog-9121499137601112736.post-20166669712764106062015-07-28T10:46:00.002-07:002015-07-28T10:46:38.803-07:00Cherry Pie with Almond and Oat Crumble<div dir="ltr" style="text-align: left;" trbidi="on">
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<blockquote class="tr_bq">
Sweet juicy cherries plus an almond oat crumble make this pie something special. This Cherry Pie with Almond and Oat Crumble just might become your new favorite pie!</blockquote>
<b>Ingredients</b><br /><ul style="text-align: left;">
<li>For the Crust:</li>
<li>1 ¼ cups all-purpose flour</li>
<li>2 teaspoons granulated sugar</li>
<li>¼ teaspoon salt</li>
<li>½ cup (8 tablespoons) unsalted butter, cut into cubes and chilled</li>
<li>3 tablespoons ice-cold water</li>
<li>For the Cherry Filling:</li>
<li>6 cups sweet cherries, pitted and halved</li>
<li>½ cup granulated sugar</li>
<li>3 tablespoons cornstarch</li>
<li>¼ teaspoon salt</li>
<li>1 teaspoon almond extract</li>
<li>For the Crumble:</li>
<li>1 cup old-fashioned oats</li>
<li>¾ cup white whole wheat flour</li>
<li>¼ cup brown sugar</li>
<li>¼ teaspoon salt</li>
<li>6 tablespoons unsalted butter, cut into cubes and chilled</li>
<li>½ cup sliced almonds</li>
</ul>
<br /><b>Directions</b><br />Make the Crust:<br />Place flour, sugar, and salt in the bowl of a food processor. Process for a few seconds to combine. Add the chilled butter and pulse 6-8 times, until the largest butter pieces are the size of small peas. Add 3 tablespoons of water and process until the dough just comes together, adding more water a teaspoon at a time if needed. (Alternatively, you can make the dough by hand in a large bowl with a pastry blender or your fingertips.)<br />Transfer dough to a lightly floured surface (I use a piece of parchment paper) and shape into a round disk. Roll out the dough to a 12-inch round about ⅛-inch thick. Transfer dough to a deep-dish pie plate, by rolling it partway around the rolling pin and then unrolling over the pie dish. Place pie crust in the refrigerator to chill while you make the cherry filling and crumble.<br />Make the Cherry Filling:<br />Preheat oven to 375 degrees F.<br />Place all filling ingredients in a large bowl and stir gently to combine. Set aside while you make the crumble topping.<br />Make the Crumble:<br />In a medium bowl, stir together the oats, flour, brown sugar, and salt. Add in the butter pieces and use your fingers to crumble the butter into the oat mixture, until clumps form. Use your fingers to mix in the sliced almonds.<br />Assemble and Bake the Pie:<br />Stir the cherry filling to make sure it is well combined. Pour filling into the pie crust, spreading it out evenly. Sprinkle the crumble over the cherries. Bake pie for 25 minutes, cover with a piece of foil, and then bake 25-35 more minutes. Let cool for at least 30 minutes before slicing and serving.<br /><br /><b>Notes</b>
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<u>Source recipes</u> -<a href="http://kristineskitchenblog.com/2015/07/09/cherry-pie-with-almond-and-oat-crumble/">Here</a>-</div>
testhttp://www.blogger.com/profile/01723631713644201077noreply@blogger.com0tag:blogger.com,1999:blog-9121499137601112736.post-58067639842076557432015-07-27T02:38:00.001-07:002015-07-27T02:38:22.821-07:00Chocolate Mousse Cheesecake<div dir="ltr" style="text-align: left;" trbidi="on">
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<br /><br />Over 100 of the very first recipes on Rock Recipes, with the enormous help of Spouse, were made, written and photographed from that wheelchair. One of the visual memories I carry from that time is of the kitchen door frame. My wheelchair just barely fit through that door and over the months, I gradually wore all the paint off the door frame from so many trips back and forth to the kitchen. I must have tried Lynn’s patience to the limit. I’m demanding enough at the best of times, so having me immobilized was no treat, to be sure!<br /><br /><br /><br /><b>Ingredients</b><br /><ul style="text-align: left;">
<li>For the Cookie Crumb Crust</li>
<li>1 ½ cups Oreo Cookie Crumbs</li>
<li>⅓ cup melted butter</li>
<li>3 tbsp sugar</li>
<li>For the Chocolate Mousse Cheesecake batter</li>
<li>1 ½ pounds cream cheese (three 8 oz blocks/3 cups)</li>
<li>3 squares unsweetened baking chocolate, melted ( In a pinch you can substitute ⅔ cup cocoa)</li>
<li>1 ¼ cups sugar</li>
<li>3 eggs</li>
<li>2 tsp vanilla extract</li>
<li>1 cup whipping cream</li>
<li>2 tbsp powdered sugar</li>
<li>For the Ganache Glaze</li>
<li>¼ cup whipping cream</li>
<li>¾ cup semi sweet or dark chocolate chips</li>
</ul>
<br /><b>Instructions</b><br />For the Cookie Crumb Crust<br />Line the bottom of a 9 or 10 inch spring form pan with parchment paper. You can grease the bottom of the pan but using parchment paper is the best way to easily release a cheesecake from the bottom of the pan. I just lay a sheet over the bottom of the pan before clicking the side portion of the pan into place and then trim the excess paper.<br />Mix the crumbs sugar and melted butter well and press the crumbs into a 9 inch spring form pan that has the bottom lined with parchment paper. No need to grease or line the sides. set aside while you make the cheesecake batter.<br />For the Chocolate Mousse Cheesecake batter<br />Cream together well, the cream cheese, melted chocolate (or cocoa) and sugar.<br />Add the eggs, one at a time, beating well after each addition.<br />Beat in the 2 tsp vanilla extract.<br />In a separate bowl, whip the whipping cream and powdered sugar to soft peaks and then fold gently into the cheesecake batter.<br />Pour into prepared springform pan. Bake in a water bath (bain marie) at 300 degrees F for about an hour or until the surface of the cake no longer looks glossy. (60-75 minutes)<br />Remove from oven and immediately run a sharp knife around the edge of the pan to release the cake. Cool completely in the pan. Top with chocolate ganache glaze.<br />For the Ganache Glaze<br />In a small saucepan, scald but do not boil ¼ cup whipping cream<br />Then melt in the chocolate chips on low heat:<br />Pour over cooled cake and garnish with fresh berries if you like.<br /><br /><b>Notes</b>
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<u>Source recipes</u> -<a href="http://www.rockrecipes.com/chocolate-mousse-cheesecake/">Here</a>-</div>
testhttp://www.blogger.com/profile/01723631713644201077noreply@blogger.com0tag:blogger.com,1999:blog-9121499137601112736.post-74766054407042460702015-07-27T02:37:00.000-07:002015-07-27T02:37:01.449-07:00Chocolate Zucchini Cake with Cream Cheese Glaze<div dir="ltr" style="text-align: left;" trbidi="on">
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<br /><br />Zucchini breads, loves and muffins are pretty prevalent out there now which is great because the grated vegetable can add much appreciated moistness and a little extra nutrition to these baked treats. I wanted to up the ante on zucchini baking with something a little more indulgent and came up with this moist delicious chocolate cake. The cream cheese glaze looks great on this dark chocolate dessert too but not nearly as good as it tastes as a compliment to the tender delicious cake.<br /><b><br /></b><div>
<b>Ingredients</b><br /><ul style="text-align: left;">
<li>For the cake</li>
<li>2¼ cups cake flour (regular flour will work well too in a pinch)</li>
<li>½ cup cocoa</li>
<li>2 tsp baking powder</li>
<li>1½ tsp baking soda</li>
<li>pinch salt</li>
<li>3/ 4 cup butter</li>
<li>1 cup brown sugar</li>
<li>1 cup granulated sugar</li>
<li>2 tsp vanilla extract</li>
<li>3 large egg</li>
<li>1/ 2 cup milk</li>
<li>2 cups grated zucchini</li>
<li>For the Cream Cheese Glaze</li>
<li>4 ounces (1/2 cup) cream cheese</li>
<li>2 cups powdered sugar (icing sugar)</li>
<li>2 tsp vanilla extract</li>
<li>a little milk</li>
</ul>
<br /><b>Instructions</b><br />Grease well and dust with cocoa powder, a standard size bundt pan (or two 8 inch cake pans) Preheat oven to 350 degrees F.<br />Sift together the flour, cocoa, baking powder, baking soda and salt. Set aside.<br />Cream together the butter, brown sugar, granulated sugar ans vanilla until fluffy.<br />Add the eggs, one at a time, beating well after each addition.<br />Fold in the dry ingredients alternately with the milk.<br />Always begin and end with the dry ingredients. With the last addition of dry ingredients fold in the grated zucchini.Pour batter into the prepared pan and bake at 350 degrees F for about 40-50 minutes, until a wooden toothpick inserted in the center comes out clean. 8 inch cake pans take about 25-30 minutes.<br />Cool in the pans for a few minutes before turning the cake out onto a wire rack to cool completely . Top with cream cheese glaze.<br />To make the Cream Cheese Glaze<br />Beat ingredients together until smooth. If you think the glaze is too thick, add a teaspoon or two of milk. If it gets too thin, add a little more icing sugar.<br />Spoon over the cooled bundt cake and let it fall naturally down the sides.<br />If making this as a layer cake, I recommend using the frosting from our Red Velvet Cake. <b>Notes</b>
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<u>Source recipes</u> -<a href="http://www.rockrecipes.com/chocolate-zucchini-cake-with-cream-cheese-glaze/">Here</a>-</div>
</div>
testhttp://www.blogger.com/profile/01723631713644201077noreply@blogger.com0tag:blogger.com,1999:blog-9121499137601112736.post-89954564779573950842015-07-27T02:35:00.001-07:002015-07-27T02:35:14.714-07:00Lemon Glazed Pound Cake<div dir="ltr" style="text-align: left;" trbidi="on">
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<br /><br />Sometimes the simple things are the best and for us lemon lovers, this beautiful uncomplicated buttery lemon pound cake covered in sweet, tart lemon glaze epitomizes that very idea. A quiet cup of tea with a thick slice of this gorgeous cake makes a great afternoon break. To find a slice of this in a brown bag lunch or school lunchbox would be sure to make anyone’s day. Save the end slice with the most glaze for me though. <br /><br />Makes 2 loaves.<br />Cream together<br />1 ½ cups butter<br />2 cups sugar<br />Add, one at a time, beating well after each addition until light and fluffy:<br />3 eggs<br />Add<br />2 tsp vanilla extract<br />2 tsp lemon extract<br />Sift together<br />1 1/2 cups all purpose flour<br />1 1/2 cups cake flour<br />4 tsp baking powder<br />Fold dry ingredients into the creamed mixture alternately with<br />1 cup warm milk<br />beginning and ending with the dry ingredients.<br />Fold in<br />zest of 3 lemons, finely grated and chopped<br />Bake in 2 greased and floured loaf pans lined with parchment paper. Bake at 325 degrees F for about 45 minutes or until a wooden toothpick inserted in the center comes out clean. Let rest for 10 minutes before cooling completely on a wire rack. Cover with lemon glaze.<br /><br /><b>Notes</b>
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<u>Source recipes</u> -<a href="http://www.rockrecipes.com/lemon-glazed-pound-cake/">Here</a>-</div>
testhttp://www.blogger.com/profile/01723631713644201077noreply@blogger.com0tag:blogger.com,1999:blog-9121499137601112736.post-36862842375964680512015-07-27T02:33:00.001-07:002015-07-27T02:33:52.758-07:00Almond Spice Cookie Tarts<div dir="ltr" style="text-align: left;" trbidi="on">
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<br /><br />We featured a summer fruit version of these cookie tarts a couple of months ago and I wondered about making a fall version too that might be good for the holidays. With Thanksgiving on the horizon here in Canada I thought maybe individual spiced nut tarts would be a good idea for dessert and these turned out spectacularly. Choose your own level of spices or switch them up to suit your own taste; a pinch of cloves or a little powdered ginger would also be good choices and a little chopped orange zest could add another flavor dimension. These are terrific served cold but try them warm with a scoop of ice cream for a really heavenly dessert.<br />Makes about a dozen large tarts.<br />Cookie Dough Crust<br /><b>Sift together:</b>2 1/4 cups all-purpose flour<br />1 teaspoon baking powder<br />1/4 teaspoon salt<br />Cream together until light and fluffy:<br />1 cup butter<br />2/3 cup sugar<br /><b>Add and beat well:</b>2 large egg yolks<br />1 tablespoon milk<br />2 teaspoon pure vanilla extract<br />Fold in the dry ingredients until crumbly, then press the dough into a ball , wrap in plastic wrap and chill in the fridge for a half hour. Press the cookie dough into 3 or 4 inch tart pans about a 1/4 inch thick on the bottom and sides. Greased muffin pans will also work but you will have to decrease the baking time.<br /><b>Filling</b>:<br />2 cups finely chopped almonds<br />1 cup brown sugar<br />1/2 tsp cinnamon<br />1/4 tsp allspice<br />1/4 tsp freshly grated nutmeg<br />2 tsp vanilla extract<br />2 beaten eggs<br /><br /><b>Notes</b>
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<u>Source recipes</u> -<a href="http://www.rockrecipes.com/almond-spice-cookie-tarts/">Here</a>-</div>
testhttp://www.blogger.com/profile/01723631713644201077noreply@blogger.com0tag:blogger.com,1999:blog-9121499137601112736.post-79680153871194375852015-07-27T02:32:00.001-07:002015-07-27T02:32:18.081-07:00The Best Apple Pie is “Just an Apple Pie”<div dir="ltr" style="text-align: left;" trbidi="on">
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<br /><br />The lesson to be sure, is that some things need no over-complication. There is nothing wrong (and everything right) about “just” an apple pie, so that’s just what I made…but in my preferred style of course.<br /><b>Ingredients</b><div>
<b><br /></b><i>Pastry</i>:<br /><ul style="text-align: left;">
<li>½ cup very cold butter cut in small cubes</li>
<li>½ cup very cold vegetable shortening cut in small cubes</li>
<li>2½ cups pastry flour (preferable, but all purpose can be used)</li>
<li>2 tbsp brown sugar brown sugar</li>
<li>½ tsp salt</li>
<li>⅓ cup ice water (Use only enough to make a dough form.)</li>
<li>1 tbsp plain white vinegar</li>
<li>1 tsp vanilla extract</li>
<li>1 large egg yolk</li>
<li>1 to 2 tbsp water</li>
</ul>
<i>Filling:</i><br /><ul style="text-align: left;">
<li>3 lbs Granny Smith apples, peeled cored and sliced into thick wedges</li>
<li>¼ cup butter</li>
<li>2 cups apple juice</li>
<li>½ cup brown sugar</li>
<li>½ cup white sugar</li>
<li>1 tsp ground cinnamon</li>
<li>½ tsp freshly ground nutmeg</li>
<li>3 tbsp corn starch</li>
<li>¼ cup cold water</li>
<li>1 to 2 tbsp turbinado sugar (optional)</li>
</ul>
<br /><b>Instructions</b><br />To prepare the pastry<br />Using a food processor or a pastry cutter, cut cold butter and shortening into flour, brown sugar and salt until mixture resembles a coarse meal. Small pieces of butter should still be visible.<br />Pour vanilla and vinegar into cold water then pour over the mixture and work in by tossing with a fork until dough begins to form. Use your hands as little as possible and work the dough as little as possible.<br />Divide dough into 2 balls, flatten into 2 rounds, wrap in plastic wrap and place in the refrigerator to rest for a minimum of 20 minutes.You can make your dough the previous day but make sure you take it out of the fridge for 10 minutes to warm slightly before rolling out.<br />To make the filling<br />Melt butter in a large non-stick pan over medium heat. Saute the apples for about 5 minutes until the are fully warmed throughout but not falling apart. Set aside to cool for a few minutes.<br />Meanwhile, simmer the apple juice over medium-low heat. Continue to simmer until the volume of juice has reduced to 1 cup.<br />Add the reduced juice to the apples and return to the stove top on medium heat to get the mixture boiling, then add the sugars, cinnamon and nutmeg.<br />Simmer for only a minute before adding a thickening slurry made from dissolving together the corn starch and water.<br />Stir continuously as you add the corn starch slurry and continue to simmer stirring constantly for about a minute. Remove from heat and allow to cool to room temperature before using to fill the bottom pie crust.<br />Roll the first dough round into a 12 inch round and place in the bottom of a 10 inch pie plate. Push the dough into the corners and ensure that it is not stretched at all or it will shrink from the edge.<br />Trim dough to edge of plate. Add the cooled apple pie filling.<br />Roll the remaining dough round into 12 inch square-ish shape and cut that into 8 or 10 equal strips for the lattice crust top.<br />Place the remaining pastry strips on top of the apple pie filling, interweaving them to form a simple lattice pattern.<br />Press the ends of the strips into the edge of the bottom crust and trim the excess with a sharp knife.<br />Brush the edges of the crust and the lattice top with an eggwash made by whisking together the egg yolk and water.<br />Sprinkle the lattice top with turbinado sugar if desired.<br />Chill the pie in the fridge for about 20 minutes to a half hour before placing it on a cookie sheet (to catch any drips from the filling) in a preheated 400 degree F oven. Bottom rack is best.<br />Bake for 20 minutes at that temperature then reduce heat to 350 degrees F and bake for an additional 30- 35 minutes or until the crust is an even golden brown. The filling need not bubble for this pie to be done.<br />Allow to cool on a wire rack at room temperature for at least a couple of hours before serving.<br />NOTE: If your lattice crust edges begin to get too brown wrap them with aluminum foil for the last of the baking time.<b>Notes</b>
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<u>Source recipes</u> -<a href="http://www.rockrecipes.com/the-best-apple-pie-a-k-a-noahs-just-an-apple-pie/">Here</a>-</div>
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testhttp://www.blogger.com/profile/01723631713644201077noreply@blogger.com0tag:blogger.com,1999:blog-9121499137601112736.post-57606104194551792732015-07-27T02:30:00.003-07:002015-07-27T02:30:41.311-07:00Sticky Toffee Apple Cake<div dir="ltr" style="text-align: left;" trbidi="on">
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<b>Ingredients</b><br /><ul style="text-align: left;">
<li>For the Toffee Apple</li>
<li>¼ cup butter</li>
<li>½ cup brown sugar</li>
<li>1 tsp vanilla extract</li>
<li>3 tbsp corn syrup</li>
<li>3 large diced apples</li>
<li>For the cake batter</li>
<li>½ cup butter</li>
<li>1¼ cup firmly packed brown sugar</li>
<li>4 tsp vanilla extract</li>
<li>⅓ cup dark corn syrup (or golden syrup)</li>
<li>3 large eggs</li>
<li>2 cups apple sauce</li>
<li>2½ cups all purpose flour</li>
<li>3 tsp baking powder</li>
<li>1 tsp ground cinnamon</li>
<li>½ tsp fresh nutmeg</li>
<li>¼ tsp ground cloves</li>
</ul>
<br /><b>Instructions</b><br />To prepare the toffee apples<br />Grease tube pan or large bundt pan well. Preheat the oven to 350 degree oven.<br />Begin by making a brown sugar caramel for the bottom of the tube pan.<br />In a small saucepan melt the butter and add the brown sugar and corn syrup.<br />Bring to a boil and let simmer for only a minute or two over medium low heat. Remove from heat and stir in the diced apples.<br />Pour this mixture evenly over the bottom of the greased pan.<br />To prepare the cake batter<br />Cream together the butter, brown sugar, and vanilla extract well.<br />Add the corn syrup and again beat well.<br />Beat in the eggs, one at a time, beating well after each addition.<br />Blend in the apple sauce.<br />Sift together the flour, baking powder, cinnamon, nutmeg and cloves.<br />Add the dry ingredients to the creamed mixture in three equal portions mixing until smooth after each addition.<br />Pour into the prepared pan and bake for 45 -55 minutes or until a toothpick inserted in the center comes out clean. Let the cake rest in the pans for 10 -15 minutes before inverting the cake onto a serving plate.<br />Note: Depending on the size of your bundt pan and the size of the apples in the recipe, you may have a little extra batter which can be baked in a couple of muffin tins if necessary. Don’t fill a bundt pan more than an inch from the top of the pan. Most regular tube pans should be large enough for this cake.<br /><br /><b>Notes</b>
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<u>Source recipes</u> -<a href="http://www.rockrecipes.com/sticky-toffee-apple-cake/">Here</a>-</div>
testhttp://www.blogger.com/profile/01723631713644201077noreply@blogger.com0tag:blogger.com,1999:blog-9121499137601112736.post-26412342954154389072015-07-26T03:11:00.003-07:002015-07-26T03:11:54.206-07:00Creamy Gingersnap Mango Flan<div dir="ltr" style="text-align: left;" trbidi="on">
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<b><br /></b></div>
<b>Ingredients</b><br /><ul style="text-align: left;">
<li>For the Mango Compote</li>
<li>4 large ripe mangoes</li>
<li>⅓ cup sugar</li>
<li>For the gingersnap crust</li>
<li>1¼ cups gingersnap cookie crumbs ( I crushed the cookies in a food processor)</li>
<li>¼ cup melted butter</li>
<li>2 tbsp sugar</li>
<li>For the baked custard layer</li>
<li>Three, 8 oz tubs of sour cream (3 cups)</li>
<li>1 cup sugar</li>
<li>3 large eggs</li>
<li>3 tsp vanilla extract</li>
</ul>
<br /><b>Instructions</b><br />To Prepare the Mango Compote<br />Peel and dice the mangoes.<br />Simmer half the mangoes with the sugar over low heat until the mango is softened and beginning to fall apart.<br />Add the other half of the diced mango and simmer only for an additional few minutes. This method will ensure a good chunky consistency to your finished compote. Cool completely.<br />To prepare the gingersnap crust<br />Grease the bottom of a 9 inch spring form pan, lining the bottom with parchment paper to make the flan easier to remove from the pan when baked and cooled.<br />Mix together the cookie crumbs, butter and sugar until well combined.<br />Press into the bottom of the prepared spring form pan.<br />To prepare the baked custard layer<br />For the custard part of this desert it is important to use full fat sour cream or the filling will not set. I use 18% milk fat sour cream that is sometimes sold as “restaurant style” or “extra thick”.<br />Whisk together the sour cream, sugar eggs and vanilla extract until the sugar is completely dissolved.<br />Pour onto the prepared cookie crumb crust and bake at 300 degrees F for about an hour. May need up to 10 minutes more depending on your oven. The custard will still be quite jiggly at the center when done and may be just beginning to brown slightly at the edges, although no color at all is necessary for the flan to be properly baked. (If you think your oven runs on the cool side increase the heat to 325 degrees F.)<br />Allow the flan to cool to room temperature in the pan then refrigerate for several hours, still in the pan. Remove the flan from the pan to a large flat serving plate before topping with the mango compote and serving.<br /><br /><b>Notes</b>
<br />
<u>Source recipes</u> -<a href="http://www.rockrecipes.com/creamy-gingersnap-mango-flan/">Here</a>-</div>
testhttp://www.blogger.com/profile/01723631713644201077noreply@blogger.com0tag:blogger.com,1999:blog-9121499137601112736.post-78283284647399291622015-07-26T03:10:00.003-07:002015-07-26T03:10:53.040-07:00Chocolate Grand Marnier Sour Cream Coffee Cake<div dir="ltr" style="text-align: left;" trbidi="on">
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<b><br /></b></div>
<b>Ingredients</b><br /><ul style="text-align: left;">
<li>1¾ cups flour</li>
<li>1½ tsp baking powder</li>
<li>1 cup butter</li>
<li>1 cup sugar</li>
<li>1 tsp vanilla extract</li>
<li>3 eggs</li>
<li>2 tsp vanilla</li>
<li>1 cup sour cream</li>
<li>zest of ½ an orange, finely minced</li>
<li>¼ cup cocoa</li>
<li>2 tbsp milk</li>
<li>3 ounces Grand Marnier liqueur or other orange liqueur</li>
<li>For the truffle glaze</li>
<li>1 cup dark chocolate chips (I used 50% cocoa chips)</li>
<li>1 tbsp butter</li>
<li>3 tbsp whipping cream</li>
<li>/2 cup roughly chopped toasted hazelnuts for garnish (optional)</li>
</ul>
<br /><b>Instructions</b><br />Preheat oven to 350 degrees F. Grease and flour a 2 inch deep 9 inch baking pan; A spring form pan also works well.<br />Sift together the flour and baking powder and set aside.Cream together the butter and sugar well. Beat in the eggs, one at a time, beating well after each addition. Beat in the vanilla and sour cream.<br />Fold in the dry ingredients and divide the batter in half. To one half fold in the orange zest and to the other half fold in the cocoa and milk.<br />Drop the batter by large spoonfuls randomly into the prepared pan, alternating between the chocolate and orange batters. Swirl slightly with the handle of a wooden spoon if you like for a more marbled effect.<br />Bake for 40-45 minutes or until a wooden toothpick inserted in the center comes out clean.<br />Let the cake rest in the pan for about 15 minutes before poking the entire surface of the cake with a wooden skewer. Pour or brush on the Grand Mariner liqueur.<br />Remove cake, right side up to a wire rack to cool completely.When cool, top with truffle glaze.<br />For the truffle glaze melt together the chocolate chips, butter and whipping cream in a double boiler.<br />When melted you can whisk in a small splash of Grand Marnier if you like. Spread over cooled cake and top with toasted chopped hazelnuts.<br /><br /><b>Notes</b>
<br />
<u>Source recipes</u> -<a href="http://www.rockrecipes.com/chocolate-grand-marnier-sour-cream-coffee-cake/">Here</a>-</div>
testhttp://www.blogger.com/profile/01723631713644201077noreply@blogger.com0tag:blogger.com,1999:blog-9121499137601112736.post-15435260917032506722015-07-26T03:09:00.003-07:002015-07-26T03:09:43.831-07:00Frozen White Chocolate Cream Puffs<div dir="ltr" style="text-align: left;" trbidi="on">
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<br /><br />This September certainly is a milestone month for Rock Recipes. We will be celebrating our 5th Blog-iversary this month in what is shaping up to be our best traffic month ever.! Thanks so much to all our readers, both veteran and brand new who have supported us along the way. We certainly have a lot to celebrate as we head into Autumn and we have plenty more to come as we are planning new recipes for the Thanksgiving and Holiday season<div>
<br /><b>Ingredients</b><br /><ul style="text-align: left;">
<li>For the choux pastry shells</li>
<li>1 cup water</li>
<li>½ cup butter</li>
<li>1 cup all purpose flour</li>
<li>¼ tsp salt</li>
<li>4 large or extra large eggs</li>
<li>For the white chocolate cream filling</li>
<li>¾ cup white chocolate chips</li>
<li>2 cups whipping cream</li>
<li>3 rounded tbsp icing sugar (powdered sugar)</li>
<li>2 tsp vanilla extract</li>
</ul>
<br /><b>Instructions</b><br />To prepare the choux pastry shells<br />Add the butter and water to a medium sized saucepan and bring to a gentle boil.<br />Reduce the heat to medium and quickly add the flour and salt all at once, stirring them in quickly to form a soft dough.<br />Cook this mixture stirring constantly for an additional 3 minutes.<br />Allow this mixture to cool slightly for about 10 15 minutes before adding the eggs, one at a time, stirring until smooth after each addition.<br />Cover and chill thoroughly in the refrigerator.<br />Preheat oven to 400 degrees F.<br />Drop by rounded tablespoonfuls ( or pipe small mounds using a piping bag ) onto a parchment paper lined baking sheet.<br />Bake at 400 degrees F for 20 minutes, then reduce the heat to 375 degrees and bake for an additional 15-20 minutes until the puffs are golden brown and do not collapse when removed from the oven. These should be uniformly golden all over with no pale sides and sound hollow when tapped. Cool completely on a wire rack.<br />To make the white chocolate cream filling<br />Melt the white chocolate in a double boiler over gently boiling water. Let it cool to almost room temperature.<br />Beat the whipping cream, icing sugar and vanilla extract to firm peaks.<br />Gently fold the melted white chocolate into the whipped cream.<br />Place the white chocolate whipped cream in a piping bag with a star tip or large round tip . Push the tip into the cream puff shell and fill the entire inside of the shell with the cream. If you do not have a piping bag you can also split the cream puff shells in half with a serrated knife and spoon the filling into the top and bottom halves and then putting them back together.<br />Freeze the cream puffs on a baking sheet for several hours or overnight. Move to an airtight plastic container if you are storing them longer than a day.<br />Serve with a dusting of powdered sugar and a drizzle of melted white chocolate if you like. Chocolate ganache dipped strawberries make a beautiful presentation with a plate of these cream puffs.<br />These are also excellent when made at half size as profiteroles and served at a dessert buffet.<b>Notes</b>
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<u>Source recipes</u> -<a href="http://www.rockrecipes.com/frozen-white-chocolate-cream-puffs/">Here</a>-</div>
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testhttp://www.blogger.com/profile/01723631713644201077noreply@blogger.com0tag:blogger.com,1999:blog-9121499137601112736.post-58734582010577266682015-07-26T03:08:00.001-07:002015-07-26T03:08:17.844-07:00Orange Creamsicle Pie<div dir="ltr" style="text-align: left;" trbidi="on">
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<br /><br /><blockquote class="tr_bq">
Ever need to make a dessert ahead of time? This is an ideal recipe for that purpose. It is creamy smooth straight out of the freezer with plenty of orange citrus flavor punch that reminds me of one of my favorite ice cream treats as a child. A great idea would be to make two of these at a time; one to enjoy now and one to have on hand as a last minute dessert rescue for unexpected dinner guests.</blockquote>
<br /><br /><br />Mix together<br />2 cups cookie crumbs ( graham crumbs, vanilla wafer crumbs or digestive biscuit crumbs all will work well)<br />1/2 cup melted butter<br />2 tbsp sugar<br />Press into the bottom and sides of a 9 or 10 inch pie plate. Bake for 10 minutes at 350 degrees F. Set aside to cool.<br />Whip to soft peaks<br />1/2 cup whipping cream<br />1 rounded tsp icing sugar<br />1 tsp vanilla extract<br />Set aside.<br />In the bowl of a stand mixer with the whisk attachment in place, add<br />5 extra large egg yolks<br />1/4 cup sugar<br />Whisk at high speed until light, foamy and pale yellow in color, about 5 minute.<br />Slowly whisk in<br />One 10 ounce can of sweetened condensed milk<br />1/2 cup frozen orange juice concentrate, thawed<br />zest of 1 large or 2 small oranges, very finely minced<br /><br />Gently fold in the previously whipped cream. Pour into the prepared pie crust. Freeze overnight. Garnish with whipped cream and orange slices before serving.<br /><br /><br />
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<b>Notes</b>
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<u>Source recipes</u> -<a href="http://www.rockrecipes.com/orange-creamsicle-pie/">Here</a>-</div>
testhttp://www.blogger.com/profile/01723631713644201077noreply@blogger.com1tag:blogger.com,1999:blog-9121499137601112736.post-44157035194789923042015-07-26T03:06:00.000-07:002015-07-26T03:06:04.269-07:00Raspberry Chocolate Paris-Brest a.k.a. Cream Puff Wheels<div dir="ltr" style="text-align: left;" trbidi="on">
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<br /><br />Based upon the very famous French pastry, created in 1891 to commemorate the Paris–Brest–Paris bicycle race, this version uses chocolate and raspberry in perfect harmony when combined with the light cream puff wheel. They look very impressive on a dessert display and are sure to be the first things snapped up at any morning coffee event. Choux pastry dough is the base for these pastries and really is not difficult to master at all and once you do the rest of this impressive dessert is just basically whipping cream and melting chocolate. Put this one on your to-try list for sure.<br /><br /><br /><br /><b>Ingredients</b><br /><ul style="text-align: left;">
<li>For the Choux Pastry</li>
<li>1 cup water</li>
<li>½ cup butter</li>
<li>1 cup all purpose flour</li>
<li>¼ tsp salt</li>
<li>4 large or extra large eggs</li>
<li>For the Raspberry Whipped Cream</li>
<li>1 cup fresh or frozen raspberries (approximately)</li>
<li>2 cups whipping cream</li>
<li>4 tbsp icing sugar (powdered sugar)</li>
<li>1 tsp vanilla extract</li>
<li>For the Chocolate Ganache</li>
<li>1 cup chocolate chips</li>
<li>⅓ cup whipping cream</li>
</ul>
<br /><b>Instructions</b><br />To prepare the Choux Pastry<br />For the cream puff pastry, add the water and butter to a saucepan and bring to a boil. Reduce to medium flame and add the flour and salt, all at once<br />Cook this mixture stirring constantly for an additional 3 minutes. Allow this mixture to cool slightly for about 10 minutes before adding the eggs, one at a time. Beat well after adding each egg until batter is smooth. Cover and chill for 20 minutes in the refrigerator.<br />Preheat oven to 400 degrees F.<br />Pipe circle shapes about 3 inches wide long onto a parchment paper lined baking sheet. The opening of the piping bag or Ziploc bag with the corner snipped off, should be about a half inch wide or slightly bigger.<br />Bake at 400 degrees F for 15 minutes, then reduce the heat to 375 degrees and bake for an additional 10 - 15 minutes until the puffs are golden brown and do not collapse when removed from the oven. These should be uniformly golden all over with no pale sides and sound hollow when tapped. Cool completely on a wire rack.<br />To make the Raspberry Whipped Cream<br />Puree the raspberries in a food processor or blender then press them through a sieve to remove the seeds.<br />Whip the cream, icing sugar and vanilla to firm peaks.<br />Fold the raspberry puree into the whipped cream a couple of tablespoons at a time. Only use enough to flavor the cream without it becoming too soft.<br />Split the pastry wheels in half with a sharp knife, then pipe in some of the raspberry whipped cream. Replace the tops. Top with chocolate ganache.<br />To make the Chocolate Ganache<br />Gently melt together the chocolate chips and whipping cream over low heat or in a double boiler.<br />Spread on top of pastry wheels.<br /><br /><b>Notes</b>
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<u>Source recipes</u> -<a href="http://www.rockrecipes.com/raspberry-chocolate-paris-brest-a-k-a-cream-puff-wheels/">Here</a>-</div>
testhttp://www.blogger.com/profile/01723631713644201077noreply@blogger.com0tag:blogger.com,1999:blog-9121499137601112736.post-61480989837681650792015-07-26T03:04:00.003-07:002015-07-26T03:04:53.397-07:00Cherry Vanilla Coffee Cake with Cream Cheese Glaze<div dir="ltr" style="text-align: left;" trbidi="on">
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<br /><br />What better way to welcome the weekend than this moist, delicious coffee cake for breakfast or brunch. The coffee cake is prepared as an upside-down cake and then generously drizzled with a very simple cream cheese glaze. You can use fresh cherries if they are in season or simply use frozen as I did here. The moist buttery cake is so delicious when combined with the sweet cherries and luscious cream cheese glaze. A cake this good shouldn’t be limited to brunch though, I think it would make a spectacular dessert at any great home cooked meal.<br /><br />Grease and flour a 10 inch cake pan or tube pan very well and preheat oven to 355 degrees F.<br /><br /><b>Toss together:</b>1/3 cup sugar<br />1 tsp corn starch<br /><br /><b>Sprinkle the mixture over:</b>3 cups fresh or frozen pitted cherries<br />Toss together well and spread evenly into the bottom of the prepared pan.<br />To prepare the cake batter begin by sifting together<br /><br />2 cups all-purpose flour<br />1 tablespoon baking powder<br />1/4 tsp salt<br /><br />In the bowl of an electric mixer, beat together at high speed until very foamy<br />4 large eggs, at room temperature<br />1 1/2 cups sugar<br />2 tbsp vanilla extract<br /><br /><br /><br />In a large measuring cup melt<br />1/2 cup butter, then mix in<br />1/2 cup vegetable oil<br /><br />Slowly add this butter and oil mixture to the egg and sugar mixture as it continues to beat.<br /><br />Fold in the dry ingredients alternately with<br /><br />1 cup whole milk, at room temperature<br /><br />Vanilla Cream Cheese Glaze<br />2 cups icing sugar (powdered sugar)<br />4 ounces cream cheese (1/2 a standard Philadelphia brand block)<br />1 tsp pure vanilla extract<br />2-3 tsp milk<br /><br />Beat all ingredients together very well in an electric mixer until very smooth. Add more or less milk to get the glaze to the proper consistency which should be relatively thick but not quite pourable. Spoon the glaze into a piping bag and drizzle over the cake. ( A Ziploc bag with the corner snipped off will work just as well.)<b>Notes</b>
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<u>Source recipes</u> -<a href="http://www.rockrecipes.com/cherry-vanilla-coffee-cake-with-cream-cheese-glaze/">Here</a>-</div>
testhttp://www.blogger.com/profile/01723631713644201077noreply@blogger.com0tag:blogger.com,1999:blog-9121499137601112736.post-13444264322551153412015-07-23T00:26:00.005-07:002015-07-23T00:26:47.336-07:00Shortcut Summer Peach Strudel<div dir="ltr" style="text-align: left;" trbidi="on">
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A quick and easy summer dessert can take only minutes to prepare with some store-bought puff pastry on hand. Perfect for when summer fruits are at their best and time is in short supply. What a fantastic take along to a sunny day cookout or picnic too.<br />1 lb frozen puff pastry, thawed</blockquote>
<br />On a piece of parchment paper, roll the pastry out to about 12x 12 inches. Place the parchment on a cookie sheet and chill in the fridge while you prepare the fruit filling.<br /><br /><b>Mix together:</b>1/2 cup sugar<br />1/2 tsp cinnamon<br />1/4tsp freshly grated nutmeg<br />1 tbsp corn starch<br /><br /><b>Toss together with:</b>6-8 fresh peaches, thickly sliced<br /><br />Place the fruit in the center 6 inches of the pastry, leaving about 1 inch at both ends. Bring both sides of the pastry up over the fruit to meet in the middle. Pinch the seems together well and fold over a half inch to seal. Do the same for the two ends of the pastry as well. Using the parchment paper to help, gently roll the prepared strudel onto a parchment paper lined cookie sheet so that the seam is on the bottom. Chill the strudel well for about 20 minutes in the fridge. Meanwhile, preheat the oven to 425 degrees F.<br />Just before you put the strudel into the oven, cut diagonal lines in the top of the pastry. Brush the surface of the pastry with an egg wash made by whisking together:<br />1 egg<br />2 tbsp water<br /><br />You will not need to use all the egg wash. Sprinkle the top of the pastry with coarse sugar. I use<br />turbinado sugar<br /><br />Pop the strudel into the hot oven and bake for 20 minutes. Reduce the heat to 375 degrees F and continue to bake for an additional 10 minutes or so or until the pastry is dark golden brown and the filling is beginning to bubble. Serve warm with some good vanilla ice cream.<br /><br /><b>Notes</b>
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<u>Source recipes</u> -<a href="http://www.rockrecipes.com/shortcut-summer-peach-strudel/">Here</a>-</div>
testhttp://www.blogger.com/profile/01723631713644201077noreply@blogger.com0tag:blogger.com,1999:blog-9121499137601112736.post-27414520895709317152015-07-23T00:25:00.003-07:002015-07-23T00:25:40.546-07:00Roasted Strawberry Jam Fool<div dir="ltr" style="text-align: left;" trbidi="on">
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<br /><br />A dessert “fool” is simplicity itself. It harkens back to a time when fresh summer fruits and farm fresh cream may have been among the few simple ingredients on hand to create something delicious. We have featured a few versions in different desserts like our Blueberry Fool Cake or our Strawberry Fool Pavlova Cake. It also makes a terrific easy dessert when served on top of a slice of pound cake with a sprinkle of fresh berries. Sprinkle the pound cake with sweet sherry or a berry liqueur and you have an instant summer fruit trifle that you can prepare individually right on the serving plates.<br /><br /><blockquote class="tr_bq">
The intensified fruit flavor in our Roasted Strawberry Jam makes it an ideal jam to mix with the whipped cream and is probably the best version of a “fool” that I’ve ever tried. Sampling this dessert makes me think of using the jam in a strawberry swirl ice cream for as another delicious summer dessert. Stay tuned.</blockquote>
<br />This dessert has two components which come together at the end, Roasted Strawberry Jam and Vanilla Whipped Cream. Serves 4-.Roasted Strawberry Jam<br />2 pounds very ripe strawberries, washed and quartered<br />1 cup white sugar<br />2 tsp vanilla extract<br /><br /><blockquote class="tr_bq">
Toss the strawberries together in a glass baking dish. Roast in the oven at 350 degrees F stirring occasionally until the jam reduces and the juice almost completely boils off. Watch it closely toward the end of the cooking time because the sugars will be very concentrated and will more easily burn. Cool completely.</blockquote>
<br /><b>Vanilla Whipped Cream</b><br />2 cups whipping cream<br />1/4 cup icing sugar (powdered sugar)<br />2 tsp vanilla extract <br /><br /><b>Notes</b>
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<u>Source recipes</u> -<a href="http://www.rockrecipes.com/roasted-strawberry-jam-fool/">Here</a>-</div>
testhttp://www.blogger.com/profile/01723631713644201077noreply@blogger.com0tag:blogger.com,1999:blog-9121499137601112736.post-52739176371122221332015-07-23T00:24:00.000-07:002015-07-23T00:24:07.649-07:00Strawberry Custard Angel Food Shortcake<div dir="ltr" style="text-align: left;" trbidi="on">
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<b>Ingredients</b><br /><ul style="text-align: left;">
<li>For the Vanilla Custard</li>
<li>1½ cups whole milk</li>
<li>1 vanilla bean, split lengthwise and with the seeds scraped out</li>
<li>3 tbsp all purpose flour</li>
<li>⅓ cup sugar</li>
<li>pinch of salt</li>
<li>2 slightly beaten extra large egg yolks</li>
<li>2 tbsp butter</li>
<li>2 tsp vanilla extract (if you did not use a vanilla bean earlier)</li>
<li>For the Angel Food Cake</li>
<li>⅔ cups icing sugar (powdered sugar)</li>
<li>⅓ cup all purpose flour</li>
<li>⅓ cup cake flour</li>
<li>6 egg whites</li>
<li>small pinch salt</li>
<li>2 tsp vanilla extract</li>
<li>¾ tsp cream of tartar</li>
<li>½ cup sugar</li>
<li>For the Vanilla Whipped Cream</li>
<li>1 cup whipping cream</li>
<li>1 tsp vanilla extract</li>
<li>3 tbsp icing sugar (powdered sugar)</li>
<li>To construct the cake</li>
<li>1 pound fresh strawberries, sliced</li>
</ul>
<br /><b>Instructions</b><br />To prepare the Vanilla Custard<br />Scald the milk and vanilla seeds in the microwave or on the stove top to just below boiling point. You can leave the pod in the milk while it is scalding to extract extra flavor and remove it before adding the milk to the flour mixture. Microwave works best as there is no chance of burning the milk.<br />NOTE: You can use a good quality pure vanilla extract instead of the vanilla bean but you must add it at the end of the recipe along with the butter.<br />While the milk is scaling, in a saucepan combine the flour, sugar and salt.<br />Over medium low flame slowly add 1 cup of the scalded milk, whisking constantly. As you notice the filling beginning to thicken, the rest of the scalded milk continuing to stir constantly until it begins to thicken again.<br />At this point remove from heat and pour about a half cup of this mixture onto the beaten egg yolks, whisking constantly.<br />Pour the egg mixture immediately back into the pot, continuing to constantly stir.<br />Cook for an additional two or three until the filling reaches pudding consistency and remove from the flame. The mixture should just be beginning to boil at this point.<br />Remove from heat and stir in the butter (and vanilla if you are using extract).<br />Pour into a bowl and lay a sheet of plastic wrap over the surface to prevent a skin from forming on the surface. Chill completely before using on the cake.<br />To prepare the Angel Food Cake<br />Preheat oven to 350 degrees F. Line the bottom of a 9 or 10 inch spring form pan with parchment paper but do not grease the sides or bottom.<br />Sift together the icing sugar, flour and cake flour twice.<br />Beat together the egg whites, salt, vanilla extract and cream of tartar to soft peaks.<br />Gradually add the sugar, a couple of tablespoons at a time, as you continue to beat the egg white mixture.<br />Turn off the mixer and sift the dry ingredients over the beaten egg whites in four equal portions, folding very gently after each addition. A light touch is what is important here. Fold as gently as possible and only until the dry ingredients are just incorporated.<br />Transfer the batter to the prepared pan.<br />Bake at 350 degrees for about 25 minutes or until the cake springs back to the touch at the center.<br />Angel-food cake needs to be cooled in the pan upside down, so invert the pan onto a wire rack until completely cool. This step is important so that the cake does not fall after baking.<br />When completely cooled, run a sharp knife around the outer edge, release the pan lock and gently shake the cake out of the pan onto a serving plate. Remove the parchment paper.<br />To prepare the Vanilla Whipped Cream<br />Combine the whipping cream, vanilla extract and icing sugar and beat to firm peaks.<br />To construct the cake<br />You can use the strawberries just as they are or sprinkle with 3-4 tbsp sugar and toss well. Let sit for a half hour to an hour, tossing occasionally to extract some of the juice from the berries which then forms a syrup to pour over the cake or over the strawberries on top of the cake, as pictured.To construct the cake, spread the custard evenly over the angel food cake to about an inch from the edge. Top with the strawberries and whipped cream. Chill before serving.<br /><br /><b>Notes</b>
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<u>Source recipes</u> -<a href="http://www.rockrecipes.com/strawberry-custard-angel-food-shortcake/">Here</a>-</div>
testhttp://www.blogger.com/profile/01723631713644201077noreply@blogger.com0tag:blogger.com,1999:blog-9121499137601112736.post-40608685132199352922015-07-23T00:23:00.000-07:002015-07-23T00:23:01.072-07:00Billot Log Cake a.k.a. Raspberry Buttercream Log<div dir="ltr" style="text-align: left;" trbidi="on">
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<br /><br /><b>Sponge Cake</b><br />Line the bottom of a 12 x 18 inch jelly roll pan or ridged cookie sheet with parchment paper cut to it’s exact size. Do not grease the pan. Preheat oven to 300 degrees F.<br /><br />Sift together and set aside:<br />1 cup flour<br />1 tsp baking powder<br />For the meringue base of the batter you will need:<br />6 eggs separated, room temperature<br />1/4 tsp cream of tarter<br />1 cup sugar, separated in 2 portions of 1/2 cup<br />1 1/2tsp vanilla extract<br /><br />Beat egg whites and cream of tarter until foamy. Add 1/2 cup sugar gradually until egg whites are stiff.<br /> <br />Beat egg yolks and 1/2 cup sugar until foamy and thickened.<br /> <br />Fold beaten egg yolks into the beaten egg whites along with the vanilla for only a few turns before slowly and gradually folding in the flour and baking powder mixture very gently BY HAND using a rubber spatula until just incorporated into the meringue mixture. I mix in the dry ingredients in 3 equal portions. Do not over mix, you just want the flour to be incorporated; over mixing will deflate the egg whites and result in a tough textured final product.<br /><br />Spread the batter evenly into the prepared pan and bake for 25 minutes until the center springs back when touched. <br /><br />Cool in the pan for about 15 minutes. Run a sharp knife around the edge of the pan to release the cake. Cover the top of the cake wit h another sheet of parchment paper and invert onto the counter top. Beginning at the shortest side, loosely roll the cake up, letting it rest with the edge seam on the bottom. Let it cool completely. This technique will allow the cake to be more easily rolled later without cracking when the filling is added.<br /><br />Vanilla Buttercream Frosting<br />In the bowl of an electric mixer blend together until the butter is well incorporated:<br />6 cups icing sugar (powdered sugar)<br />1 1/2 cups butter<br /><br /><b>Add</b>:<br />Approximately 3-4 tbsp milk<br />2 tsp vanilla extract<br /><br />Add the milk a little at a time until the frosting is light, fluffy and smooth. I like to beat the frosting for an additional 5 minutes once I get the consistency correct in order to beat in more air and make it lighter and creamier.<br /><br />To construct the cake: <br /><br />Unroll the sponge cake and remove the top parchment paper. Spread the frosting evenly over the cake. Sprinkle the surface of the frosting evenly with:<br />1 1/2 cups fresh raspberries<br /><br />Starting at a short side of the cake, begin to roll the cake up, removing the bottom parchment paper as you go. The parchment paper is a great help in rolling the cake.<br /><br />Let the cake rest on a serving plate with the seam side down. Mix together:<br />3/4 cup raspberry jam or jelly<br />2 tbsp water<br /><br />Heat the jelly and water in the microwave or in a small pot on the stove until it is smooth and evenly blended. Brush the heated jelly all over the surface of the cake roll. Finally sprinkle the entire surface of the cake roll with<br />3/4 cup sweetened dried coconut<br /><br />Chill the cake in the refrigerator for a couple of hours before serving. I like to make this cake the day before to give time for the raspberries to meld with the sugar in the frosting making it even better.<br /><br /><b>Notes</b>
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<u>Source recipes</u> -<a href="http://www.rockrecipes.com/billot-log-cake-a-k-a-raspberry-buttercream-log/">Here</a>-</div>
testhttp://www.blogger.com/profile/01723631713644201077noreply@blogger.com0tag:blogger.com,1999:blog-9121499137601112736.post-63387782447583643162015-07-23T00:21:00.001-07:002015-07-23T00:21:25.648-07:00Raspberry Buttercream Mille Feuille<div dir="ltr" style="text-align: left;" trbidi="on">
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Makes 8 pastries but these are quite rich so I most often cut 16 squares out of them and serve them at that size.<br />1 pound package frozen puff pastry<br /><br />Roll out the puff pastry into three 8 inch squares. Place on a parchment lined cookie sheet. You may <div>
have to bake these one at a time depending on the size of your cookie sheet. Dock the pastry by stabbing holes in it with a fork about every half inch over the entire surface of the pastry. Chill it in the freezer for 10 minutes to ensure that it is well chilled. Puff pastry MUST be baked very cold. Place another sheet of parchment paper on top of the pastry and weight it down with another cookie sheet on top. This keeps the pastry from puffing too much and ensures that it is crispy when baked.<br /><br />Bake in a preheated 425 degree oven for about 15 minutes. Decrease the heat to 375 degrees F, remove the top pan and top sheet of parchment paper and bake for about another 5 minutes or so until it is evenly medium golden brown throughout. Cool the baked pastry sheets completely before filling.<br /><br />Vanilla Buttercream Frosting<br />4 cups icing sugar (powdered sugar<br />1 cup butter<br />2 tsp vanilla extract<br />a few tbsp milk<br /><br />Blend together until smooth. Only add a little milk at the beginning, then add more if you need it. You want a very thick frosting here. It should still be easily spreadable but as thick as possible is best.<br />Take one quarter of the frosting and spread it evenly on one layer of the baked pastry. On top of the frosting, spread a thin layer of very good quality<br />raspberry jam<br /><br />Spread another quarter of the frosting onto the next sheet of baked pastry and invert it on top of the raspberry jam so that the jam is sandwiched between two thin layers of frosting. This technique helps the completed pastry to hold together better.<br /><br />Next, spread another quarter of the frosting amount onto the top of the inverted pastry layer, followed by another thin layer of raspberry jam. Finally spread the last of the frosting onto the last sheet of baked puff pastry and invert that onto the raspberry jam. Chill the constructed mille-feuille while you prepare the glaze for the top.<br /><br />Vanilla Glaze<br />1 1/2 cups icing sugar (powdered sugar)<br />1 tsp vanilla extract<br />milk<br /><br />Blend together well using only enough milk to bring the glaze to a very thick consistency. The glaze should be just at the point where it almost isn’t pourable but still goes to a flat surface when you stop stirring, even if it takes a couple of seconds to do so. Spread the glaze evenly over the surface of the constructed mille-feuille.<br />Melt together:<br />1/4 cup chocolate chips<br />1 tsp butter<br /><br />Spoon the melted chocolate into a Ziploc bag and snip the corner off with scissors. The opening should be quite small, about the size of a pencil lead. Draw lines of chocolate all across the surface of the glaze, parallel to each other and about a half inch apart. Using the back of a knife or a toothpick, draw lines perpendicular to the chocolate lines across the surface of the glaze, about every inch, alternating the direction of the lines as you go.<br /><br />Chill the completed mille-feuille for at least a couple of hours, preferably longer. Trim all four edges of the pastry so that you have straight sides before cutting into 8 rectangles or 16 squares. The trimmings are the bakers bonus,<br /><br /><b>Notes</b>
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<u>Source recipes</u> -<a href="http://www.rockrecipes.com/raspberry-buttercream-mille-feuille/">Here</a>-</div>
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testhttp://www.blogger.com/profile/01723631713644201077noreply@blogger.com1tag:blogger.com,1999:blog-9121499137601112736.post-73707893458760111302015-07-23T00:19:00.003-07:002015-07-23T00:19:58.580-07:00Strawberry Cobbler Squares<div dir="ltr" style="text-align: left;" trbidi="on">
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<br /><br />This is a great idea for summer picnics or make a terrific brunch item. If you are feeding a large crowd, a double batch of these will fill a cookie sheet and provide up to 2 dozen servings. These can also be served warm with ice cream as a delicious summer dessert.<br /><br />Makes 1 dozen (but they can be cut smaller of you prefer)<br /><br /><b>Strawberry Filling</b>2 pounds fresh or frozen strawberries<br />1/2 cup sugar<br />1/2 cup apple juice<br />Clean the strawberries and cut them into quarters. Bring to a slow simmer with the sugar and apple juice for just a few minutes. Thicken the filling with a slurry made from mixing together:<br />3 rounded tablespoons corn starch<br />1/4 cup cold water<br /><br />Add the slurry slowly stirring constantly. Allow the filling to boil slowly for one minute after all of the slurry has been added, continuing to stir. Remove from heat and cool completely. NOTE: The water content of strawberries can vary, so the amount of thickening slurry can also vary. Use enough of it to bring the filling to the consistency of lemon curd or pudding. If you need to make a little more thickening slurry or use a little less, that is fine.<br /><br /><b>Cobbler Pastry</b><br />In a food processor pulse together: <br /><br />2 1/2 cups flour<br />1/2 cup sugar<br />1 tsp baking powder<br />1/4 tsp baking soda<br /><br /><b>Pulse </b>in:<br />1/2 cup cold butter cut in small cubes<br /><br />Process until the mixture resembles fine crumbs. A pastry blender can be used instead of a food processor or cut the butter in with a couple of knives or even just rub it in with your fingers. If using your fingers, chill the crumbs before adding the wet ingredients.<br /><br /><b>Whisk together:</b>1/2 cup milk<br />1 tsp vanilla<br />1 egg <br /><br />Pour onto the dry ingredients and mix together until a soft dough forms. If you need to add a little extra milk or flour that’s fine. Lightly grease a 9×13 inch baking pan (or half sized cookie sheet). Roll half of the dough to about 11 x15 inches and place in the bottom and about an inch up the sides of the pan. Fill the bottom crust with the prepared cooled strawberry filling.<br /><br />Roll out the other half of the dough to just larger than 9×13 inches and place on top of the filling. I find the best way to add the pastry layers is to rolled the rolled out dough into a log and then unroll it in the bottom of the pan or on top of the filling.<br /><br />Pinch the edges of the bottom and top pastries together to seal and tuck the edges down.<br /><br />Whisk together:<br />1 egg<br />2 tbsp water<br /><br />Brush the top of the pastry with a thin layer of the egg wash (you will not need all of it). With a small sharp knife, cut a few slits int he surface of the top pastry. Bake in a preheated 350 degree F oven for 35 – 40 minutes or until the top is evenly golden brown. Cool completely before cutting into large squares.<br /><br /><br /><br /><b>Notes</b>
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<u>Source recipes</u> -<a href="http://www.rockrecipes.com/strawberry-cobbler-squares/">Here</a>-</div>
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