Friday, June 30, 2017

Lemon Raspberry Cake

Lemon Raspberry Cake   | #Lemonraspberrycake #Whitechocolateraspberrycake #Lemoncurdcake #Birthdaycakeideas #Birthdaycakerecipes #Anniversarycakeideas #Fudgeswirledoreobottomcheesecake #Chickencordonbleucasserole #Hamcasserolerecipes #Chickencordonbleupasta #Cookingrecipes #Dessertrecipes

Ingredients

  • 1 cup (2 sticks or 8 ounces) unsalted butter, at room temperature
  • 1 and 1/2 cups granulated sugar
  • 1/4 light brown sugar, packed
  • 1 tablespoon lemon zest
  • 1/2 teaspoon pure lemon extract (optional)
  • 1 teaspoon vanilla extract
  • 4 large eggs, at room temperature
  • 2 and 1/2 cups cake flour
  • 1 and 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup whole milk
  • 1/2 cup full-fat sour cream
  • 1/2 cup fresh squeezed lemon juice
  • 2 and 1/2 cups fresh or frozen raspberries, if using frozen, do not thaw first
  • 2 tablespoons all-purpose flour
  • Lemon Cream Cheese Frosting:
  • 1 block (8 ounces) full-fat cream cheese, a little softer than room temperature
  • 10 tablespoons unsalted butter, a little softer than room temperature
  • 4 cups confectioners' sugar, more if needed
  • 2 teaspoons fresh lemon zest
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon pure lemon extract (optional)
  • 1/4 teaspoon salt
  • 2 tablespoons sour cream
  • Garnish:
  • 1/2 cup raspberry preserves
  • 1 lemon, thinly sliced
  • 1 cup fresh raspberries

Instructions

  1. Preheat oven to 350 degrees (F). Cut out two 9-inch round segments of parchment paper to line your cake pans with. Spray each pan generously - sides and bottom - with nonstick cooking spray, then place the parchment paper cut out in the bottom of the pans and spray again. It's important to make sure every bit of pan and paper are sprayed so your cakes don't get stuck. Set pans aside.
  2. In a large bowl using a handheld electric mixer (or in the bowl of a stand mixer fitted with the paddle attachment), combine the butter, both sugars, lemon zest, lemon extract, and vanilla extract; beat on medium speed, scraping down the sides of the bowl as needed, until light and fluffy, about 5 minutes (don't skimp on time here!). Add in the eggs, one at a time, beating well after each addition, and scraping down the sides of the bowl as needed. Set aside.
  3. In a separate bowl, whisk together the cake flour, baking powder, baking soda and salt, mixing well to evenly combine the ingredients. Add the dry mixture into the wet ingredients and mix on low speed until everything is just barely combined. You should still see some lumps and dry streaks. Turn mixer off. Add in the milk, sour cream, and lemon juice; use a rubber spatula to fold the ingredients into the mixture, stirring until everything is incorporated, but being sure not to overmix. Set aside.
  4. In another bowl, gently toss the raspberries with 2 tablespoons of all-purpose flour. Add the raspberries, and any remaining flour, to the batter and fold in by hand, using a rubber spatula, until just combined. Again, be sure not to over mix! Over mixing is very easy to do, and will result in a dry, dense cake.
  5. Divide the batter evenly among the prepared pans and bake for 35 to 40 minutes, or until the tops are firm and slightly golden, and a cake tester (or toothpick) inserted in the center comes out clean, or with a few moist (but not wet) crumbs clinging to it.
  6. Allow the cakes to cool in the pans for 10 minutes before gently running a knife around the edges to loosen any stuck bits, then turning them out onto a cooling rack to cool completely.
  7. While the cakes cool, you can make the frosting.
  8. For the Lemon Cream Cheese Frosting:
  9. In a large bowl using a handheld electric mixer (or a stand mixer fitted with the paddle attachment) beat the cream cheese and butter on medium-speed until light and fluffy, about 3 minutes, scraping down the sides of the bowl as needed. Reduce the speed to low and gradually add in the confectioners' sugar. Add in lemon zest, lemon juice, lemon extract, and salt; beat until combined. Increase the speed back to medium and mix until creamy, about 2 minutes. Add the sour cream and continue beating the frosting until very light and fluffy, about 2-3 minutes. If the frosting seems too thin, add a little more confectioners' sugar, starting with one tablespoon at a time; if the frosting seems to thick, add in a little more sour cream, starting one tablespoon at a time.
  10. When the cakes have completely cooled, place one round on a cake stand or large plate; spread the top and sides evenly with frosting, then top with the raspberry preserves. Don't worry if they mix together a little. Gently place the other cake round on top of the frosted one and press down very lightly to seal them together. Place the semi-frosted cake in the fridge for 20 minutes, then continue frosting the cake, using a thin spatula, offset spatula, or whatever you have that works best, until the top and sides of the cake are evenly frosted. Place the cake back in the fridge for another 20 minutes before decorating. I love decorating this cake with fresh raspberries and thin lemon slices, but feel free to decorate according to your own tastes.
  11. The frosted cake will stay fresh, covered and stored in the refrigerator, for 3 days. Simply take it out of the fridge an hour or two before serving so it can come to room temperature.

recipe adapted  >>>>>  here

Wednesday, June 28, 2017

Mocha Cheesecake Brownies

Mocha Cheesecake Brownies | #Peanutbutterbrownies #Bakedgoodsrecipes #Blondiebrownies #Dessertbars #Browniecookies #Deliciousdesserts #Tastyvideosdesserts #Dessertrecipesvideos #Cookingvideosdesserts #Bakingvideosdesserts #Bakesaletreats #Easydesserts

Ingredients

  • 1/2 cup (115g) unsalted butter
  • 8 ounces (228g) coarsely chopped quality semi-sweet chocolate
  • 3/4 cup (150g) granulated sugar
  • 3 large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1/2 cup + 2 Tablespoons (80g) all-purpose flour (spoon & leveled)
  • 2 Tablespoons (11g) natural unsweetened or dutch-process cocoa powder
  • 2 teaspoons espresso powder1
  • 1/4 teaspoon salt
  • optional: 1/2 cup (90g) mini or regular size semi-sweet chocolate chips (for topping)
  • Cheesecake Layer
  • 8 ounces (224g) full-fat brick style cream cheese, softened to room temperature
  • 1/4 cup (50g) granulated sugar
  • 1 large Eggland's Best egg, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup (180g) white chocolate chips

Instructions

  1. Make the brownie batter: Melt the butter and chopped chocolate in a medium saucepan over medium heat, stirring constantly, about 5 minutes. Or melt in a medium microwave safe bowl in 20 second increments, stirring after each, in the microwave. Remove from the heat, pour into a large mixing bowl, and allow to slightly cool for 10 minutes.
  2. Adjust the oven rack to the lower third position and preheat oven to 350°F (177°C). Line the bottom and sides of a 9-inch square baking pan with aluminum foil or parchment, leaving an overhang on all sides to easily lift the brownies out of the pan when cool. Set aside.
  3. Whisk the granulated sugar into the cooled chocolate/butter mixture. Add the eggs, one at a time, whisking until smooth after each addition. Whisk in the vanilla. Gently fold in the flour, cocoa powder, espresso powder, and salt. Set aside.
  4. Make the cheesecake batter: In a large bowl using a hand-held mixer or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese for 1 minute on high speed until completely smooth and creamy. Reduce to medium-high speed and beat in the sugar until combined. Beat in the egg and vanilla extract until combined. Finally, fold in the white chocolate chips with a rubber spatula or wooden spoon. Set aside.
  5. Spread about half of the brownie batter into the prepared baking pan. The batter is thick, so do your best to spread it to every corner making 1 even layer. Top with all of the cheesecake batter. Spread this in a thick, even layer. Layer on the rest of the thick brownie batter, spreading as best you can. If some cheesecake swirls out on top or if you can’t quite cover the corners with brownie batter, that’s OK! Sprinkle the optional chocolate chips on top.
  6. Bake for 35-38 minutes or until the brownies begin to pull away from the edges of the pan. A toothpick inserted in the center should come out with only a few moist crumbs when the brownies are done. All ovens are different, so keep an eye on them after 30 minutes and use the toothpick test to see when yours are finished.
  7. Allow the brownies to cool in the pan set on a wire rack for 45 minutes. Then cover and refrigerate for at least 2 hours and up to 1 day. The cheesecake layer must be cold before cutting into squares.
  8. Once chilled, lift the foil out of the pan using the overhang on the sides and cut into squares. For neat squares, I use a very sharp knife and wipe it clean with a paper towel after each cut.

RECIPE ADAPTED  >>>>>  here

Saturday, June 24, 2017

Pumpkin Pecan Cobbler

Pumpkin Pecan Cobbler | #Thanksgivingrecipes #Fallfoodsforparty #Falldinnerideas #Thanksgivingdessertideas #Fallfoodrecipes #Thanksgivingdinnertable #Pecanpiebrownies #Fallsweets #Thanksgivingrecipes #Fallpies #Thanksgivingfoodideas #Fallpierecipes

Ingredients

  • For the Cobbler
  • 1 cup + 3 tablespoons all purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup granulated sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon cloves
  • 1/2 cup pumpkin puree
  • 1/4 cup milk
  • 1/4 cup melted butter or vegetable oil
  • 1 1/2 teaspoons vanilla
  • For the Topping
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1/4 cup chopped pecans
  • 1 1/2 cups very hot water

Instructions

  1. Preheat oven to 350 degrees.
  2. In a medium sized bowl, stir together flour, baking powder, salt, sugar and spices. Set aside.
  3. In a smaller bowl, stir pumpkin, milk, melted butter and vanilla together to combine. Pour wet ingredients into dry ingredients and mix to create a thick batter. Pour into a small 8-inch casserole dish with high sides.
  4. In a separate bowl, stir sugar, brown sugar and pecans together. Spread over the top of the batter evenly. Pour hot water over the entire thing {WITHOUT STIRRING A THING!} and bake for 40 minutes or once the middle is set. {Be sure to place on a baking sheet incase it bubbles over.} Cool 5-10 minutes before serving. Serve with more pecans and vanilla ice cream.

Recipe adapted >>>>>  here

Wednesday, June 14, 2017

KETO LOW CARB TORTILLA CHIPS

KETO LOW CARB TORTILLA CHIPS | #Ketotortillarecipe #Healthytortillachips #Bestketotortillas #Ketolowcarbtortillachips #Ketorecipesvideos #Glutenfreerecipes #Ketotacoshells #Ketodessertrecipes #Ketotortillachips #Ketonachos #Lowcarbmozzarellasticks #Lowcarbeating



Ingredients

  • 200 g / 2 cups pre-shredded mozzarella
  • 75 g / 3/4 cup almond flour ground almonds work well too
  • 2 tbsp psyllium husk or 2 tsp psyllium husk powder
  • pinch salt
  • optional: 1/4 tsp each garlic powder/onion powder/paprika


Instructions

  1. Heat your oven to 180 Celsius / 356 Fahreheit.
  2. Melt the mozzarella in the microwave (ca 90 sec-2 min). Alternatively, heat gently in a non-stick pot.
  3. Add the almond flour/ground almonds and psyllium husk plus the salt and spices, if using. Stir until combined, then knead until you have a smooth dough.
  4. Separate the dough into 2 balls and roll out between 2 sheets of baking/parchment paper. Roll out as thinly as possible! The thinner, the crispier your tortilla chips will turn out.
  5. Cut into triangles (I used a pizza cutter) and spread out on a sheet of baking paper so the tortilla chips don't touch.
  6. Bake 6-8 minutes or until browned on the edges. Baking time will depend on the thickness of your tortilla chips. I baked mine in 2 rounds, plus a third round for the off-cuts.

recipe adapted >>>>>  here


Monday, June 12, 2017

STICKY TOFFEE PUDDING CAKE

STICKY TOFFEE PUDDING CAKE #Stickytoffeepuddingcake #Stickytoffeepuddingrecipe #Britishdesserts #Dessertrecipes #Cakedesserts #Sweetrecipes #Baileyscake #Stickytoffeepuddingcake #Fallcakeflavors #Guinesscake #Tiramisucakerecipe #Cakedesserts

Ingredients

  • Dates:
  • 10 oz pitted medjool dates chopped (about 18 whole dates)
  • 1 3/4 cup water
  • 3/4 tsp baking soda
  • Cake:
  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 cup unsalted butter room temperature
  • 1 1/4 cup dark brown sugar packed, I used demerara
  • 2 large eggs room temperature
  • 4 Tbsp fancy molasses
  • 2 tsp vanilla
  • Toffee Sauce:
  • 1/2 cup heavy cream
  • 1/2 cup unsalted butter
  • 1/2 cup dark brown sugar packed, I used demerara
  • 1 Tbsp fancy molasses
  • 2 tsp vanilla
  • Vanilla Swiss Meringue Buttercream:
  • 4 large egg whites
  • 1 cup granulated sugar
  • 1 1/2 cups unsalted butter room temperature
  • 1 tsp vanilla

Instructions

  1. Dates:
  2. Place dates and water into a medium saucepan. Bring to a boil over med heat and simmer for a couple minutes. Remove from heat and whisk in baking soda. Let sit while making the cake batter. Mash before using in cake.
  3. Cake:
  4. Preheat oven to 350F and grease & flour three 6" cake pans.
  5. In a medium bowl, whisk together flour and baking powder. Set aside.
  6. Using a stand mixer fitted with a paddle attachment, cream butter and sugar on med-high (approx. 3mins). Reduce speed and add eggs one at a time fully incorporating after each addition. Add molasses and vanilla. Beat until combined.
  7. Add flour mixture in 3 batches then add in the hot mashed dates. Beat until combined.
  8. Divide batter evenly between prepared pans and bake until the cakes spring back when touched and a toothpick inserted into the center comes out mostly clean (approx. 40-45 mins). Make Toffee Sauce while cakes are baking.
  9. Cool in pans on wire rack for 10mins, then turn out onto wire racks to cool completely.
  10. Toffee Sauce:
  11. Combine all ingredients in a medium saucepan and bring to a boil while whisking occasionally. Simmer for 2 minutes.
  12. Vanilla Swiss Meringue Buttercream:
  13. Place egg whites and sugar into the bowl of a stand mixer, whisk until combined.*
  14. Place bowl over a double boiler on the stove and whisk constantly until the mixture is hot and no longer grainy to the touch (approx. 3mins). Or registers 160F on a candy thermometer.
  15. Place bowl on your stand mixer and whisk on med-high until the meringue is stiff and cooled (the bowl is no longer warm to the touch (approx. 5-10mins)).
  16. Switch to paddle attachment. Slowly add cubed butter and mix until smooth.**
  17. Add vanilla and whip until smooth.
  18. Assembly:
  19. Trim the tops so that they are flat and so that the top crust of the cake is removed.
  20. Poke holes into the cakes using a bamboo skewer (or something similar in size). Spoon 2-3 Tbsp of the warm toffee sauce onto each of the cake layers. Spread evenly. Cool completely.
  21. Place one layer of cake onto a serving plate or cake stand. Top with 2/3 cup buttercream and spread evenly. Repeat with remaining layers.
  22. Do a thin coat of frosting all over the cake. Using a large icing scraper, scrape and smooth the frosting on the sides of the cake so that some of the cake starts to show through. Smooth the top with an offset spatula.
  23. Chill cake for 30mins.
  24. Warm up the toffee sauce if necessary until it is pourable but not too thin and not warm.
  25. Using a small spoon, place dollops of toffee sauce around the top edges of the cooled cake, allowing some to drip down. Fill in the top of the cake with more toffee sauce and spread evenly with an offset spatula.

recipe adapted  >>>>>  here

Friday, June 9, 2017

CHERRY PIE RECIPE

CHERRY PIE RECIPE | #Cherrypiefillingrecipeshomemade #Fallpies #Cherrypiefillingrecipes #Summerpies #Bestcherrypierecipe #Cherryhandpies #Cherrypiefillingrecipeshomemade #Cherrycrisprecipe #Piecrustdesignseasy #Latticepiecrust #Cherrycobblerrecipehomemade #Bestpiecrustrecipe

Ingredients

  • pinch of salt
  • 1 egg yolk
  • 1/4 cup corn starch
  • 3/4 cup sugar
  • 2 refrigerated pie crusts
  • 2 pounds fresh sweet cherries pitted
  • 1 teaspoon vanilla
  • 1 tablespoon water

Instructions

  1. Preheat the oven to 400.
  2. In a medium bowl, mix together the cherries, corn starch, sugar, vanilla, and salt, until the cherries are coated with the corn starch mixture.
  3. Gently press the bottom pie crust into a pie dish, making sure that it is pressed against the edges and bottom with no gaps or air bubbles. Pour the cherry mixture into the bottom crust.
  4. Roll out the top crust and cut into one inch wide strips using a pizza cutter or a sharp knife. Lay half of the strips across the pie, spacing about 1/4 inch apart. Fold every other strip back on itself, then lay one of the remaining strips across the middle of the pie, perpendicular to the previous strips. Fold the strips back down over the new strip, Repeat, alternating which strips are folded back on themselves, until the top of the pie is covered in a lattice pattern.
  5. Cut off the excess crust using a sharp knife. Pinch the bottom crust and top crust together to seal.
  6. In a small bowl, whisk together the egg yolk and water. Brush the egg wash over the top of the pie, and sprinkle with additional sugar if desired.
  7. Bake 55-60 minutes, or until the filling is bubbling hard and the pie crust is golden brown. Let cool to nearly room temperature before slicing and serving.

recipe adapted >>>>>  here

Tuesday, June 6, 2017

LEMON ZUCCHINI BREAD RECIPE

LEMON ZUCCHINI BREAD RECIPE | #Moistzucchinibreadrecipes #Snickerdoodlezucchinibread #Zucchinirecipesdessert #Zuchinimuffins #Cinnamonzucchinibread #Healthylemonzucchinibread #Zucchinibreadmuffins #Zucchinimuffinshealthy #Zucchinimuffinsrecipes #Zuchinimuffins #Snickerdoodlezucchinibread #Zucchinirecipesdessert



Ingredients

    BREAD
    • 2 cups cake flour
    • 1/2 tsp salt
    • 2 tsp baking powder
    • 2 eggs
    • 1/2 cup canola oil
    • 1 1/3 cup sugar
    • 2 tbsp lemon juice
    • 1/2 cup buttermilk
    • 1 lemon zest
    • 1 cup zucchini grated
    GLAZE
    • 1 cup powdered sugar
    • 2 tbp lemon juice
    • 1 tbsp milk

    Instructions

    1. Mix flour, salt and baking powder in a medium bowl and set aside.
    2. In a large bowl, beat eggs. Then add oil and sugar until well blended. Add lemon juice, buttermilk, lemon zest to this mixture and blend all together.
    3. Fold in zucchini until it is mixed well.
    4. Add dry mixture to the wet mixture and blend all together until well combined.
    5. Pour batter into greased 9x5 loaf pan.
    6. Bake at 350 for 40-45 minutes.
    7. While still warm, make glaze and spoon over the bread. Let the glaze set up before cutting and serving.

    recipe adapted >>>>>  here

    Thursday, June 1, 2017

    Rustic Roasted Garlic Chicken with Asiago Gravy

    Rustic Roasted Garlic Chicken with Asiago Gravy | #Cookingrecipes #Dinnerrecipes #Poultryrecipes #Meatdishes #Yummydinners #Roastedgarlicchicken #Lowcarbcrockpotrecipes #Dinnerrecipes #Cookingrecipes #Chickendishes #Crockpotrecipes #Yummyfood

    Ingredients

    • 1 tablespoon oil
    • 4 (6 ounce) bone-in, skin on chicken thighs
    • salt and pepper to taste
    • 1 onion, diced
    • 20 cloves garlic, peeled
    • 2 teaspoons fresh thyme, chopped (or 1 teaspoon dry thyme)
    • 2 tablespoons flour
    • 1 cups chicken broth
    • 1/2 cup asiago cheese (or parmesan), grated
    • salt and pepper to taste

    Instructions

    1. Heat the oil in a large sauce pan over medium-high heat, add the chicken (seasoned with salt and pepper) and brown, abut 3-5 minutes per side, before setting aside.
    2. Add the onion and garlic and saute until the onions are tender and the everything is lightly browned, about 3-5 minutes.
    3. Sprinkle in the thyme and flour and cook for a minute.
    4. Add the broth and deglaze the pan by scraping the brown bits off of the bottom of the pan with a spoon while the broth is sizzling when added.
    5. Mix the asiago into the sauce and season with salt and pepper to taste.
    6. Add the chicken, cover (with a lid or foil) and roast in a preheated 400F/200C oven for 15 minutes OR turn the heat down to medium-low and simmer on the stove top for 15 minutes.

    recipe adapted  >>>>>  here