2015年08月13日

Peanut Butter Banana muffins

2 Tbsp. Peanut Butter
1 Medium Banana Mashed
¼ Cup Oatmeal
1 Whole Egg
½ Cup Egg Whites
1 Scoop Vanilla Protein
1 Tsp. Baking Powder
Dried Banana Chips

350F for 13 minutes
posted by alice at 06:08| Comment(0) | デザート | このブログの読者になる | 更新情報をチェックする

2015年07月31日

Sour Cream Cheesecake

Ingredients

Crust:
33 graham cracker squares, crumbled
4 ounces (1 stick) unsalted butter, melted, plus additional, for brushing the pan
1 tablespoon sugar
Filling:
20 ounces cream cheese
1 1/4 cups sour cream
1 cup sugar
1 tablespoon vanilla extract
2 eggs
3 yolks
1/3 cup heavy cream

Preheat oven to 300 degrees F. Brush some of the melted butter around a 9 by 3-inch cake pan. Adhere parchment to the bottom and the sides.

In a small bowl, combine crumbled graham crackers, the remaining melted butter, and 1 tablespoon of sugar. Press 2/3 of the mixture into the bottom of the parchment-lined pan. Place remaining crumbs on a sheet pan and bake both the crust and the remaining mixture for 10 minutes. Cool. Reserve additional crumb mixture for sides.

In a mixer with a paddle attachment, beat sour cream for 10 seconds. Add the cream cheese and sugar and mix on low for 30 seconds and then turn up to medium. Scrape the bowl.

In a separate container, combine vanilla, eggs, yolks, and heavy cream. With the mixer on medium, slowly pour the liquid mixture in. When half of it is incorporated, stop and scrape. Continue adding the mixture until the rest of the ingredients are incorporated. Once completely combined, pour into the cooled crust.

Lower oven temperature to 250 degrees F. Place cheesecake into a preheated water bath, in the oven for 1 hour. Turn the oven off and open the door for one minute. Close the door for one more hour. Remove the cheesecake from the water bath and place in the refrigerator for 6 hours to completely cool before serving.

When ready to serve, place the entire cake pan into a hot water bath for about 15 seconds. Unmold onto a cake round or serving dish. Take the remaining graham cracker mixture and press into the sides of the cake.

cc: http://www.foodnetwork.com/recipes/alton-brown/sour-cream-cheesecake-recipe.html?oc=linkback
posted by alice at 22:18| Comment(0) | デザート | このブログの読者になる | 更新情報をチェックする

2015年03月31日

Coconut Lemon Cake


INGREDIENTS
For the Cake:

2 3/4 cups cake flour
1 cup finely shredded coconut
1 Tbsp plus 1 tsp baking powder
1/2 tsp sea salt
1 cup butter (2 sticks)
1 1/4 cup sugar
3 large eggs room temperature
5 large egg whites, room temperature
1 can coconut milk
2 oz melted and cooled Lindt white chocolate with coconut
1 tsp vanilla extract
1 tsp coconut extract

Filling:
Jarred Lemon Curd (From World Market)

For the Frosting:

4 large egg whites
1 cup sugar
1/4 tsp salt
1 lb of butter, cool room temperature, cut into tablespoons sized pieces
1 tsp coconut extract
1/2 tsp natural yellow food dye

For the Garnish:

2 tsp cocoa powder
2 tsp water
Speckled malted chocolate eggs

INSTRUCTIONS

1. Preheat oven to 350°F. Prepare three 8"×2" or 8"×3" round cake pans with butter and parchment paper circles. Butter the parchment and then sprinkle with flour, tapping out excess.

2. In a large bowl combine the flour, coconut, baking powder and salt. Set aside.

3. In a bowl of a stand mixer or large bowl with a hand mixer, cream the butter and sugar together. Add in the whole eggs one at a time, mixing well in-between each addition. In a separate bowl combine the egg whites, the coconut milk, the melted and cooled chocolate, and the extracts.

4. Add the egg white mixture to the butter mixture and mix well. Then add in the flour mixture and mix until just combined. Divide the batter evenly among the prepared cake pans and bake for 25-30 minutes, or until a toothpick inserted into the middle comes out clean. Cool in pans for 10 minutes then carefully invert onto a cooling rack, using a knife around the edges to loosen before inverting, and cool completely before frosting. Once cool, use a large serrated knife to level the tops of the cakes.
Make the Frosting

1. Set a pan with 1" of water over medium heat and bring to a low simmer. In a bowl of a stand mixer combine the egg whites, sugar and salt; whisk until combined. Set the mixing bowl over the pan of simmering water making sure the bottom isn't touching and whisk continuously for 5 minutes. Remove the bowl and set in the stand mixer. Using the whisk attachment, whisk the mixture on high until it thickens and turns white and shiny, like meringue, and holds stiff peaks. Add in the butter one tablespoon at a time while the mixer is on medium. Once all the butter is in add in the coconut extract and then raise the speed to high. Whip for another 2 minutes until the frosting is well mixed.
How to Assemble the Cake

1. Place one round on a cake stand or cake circle on a cake plate. Pipe a circle of buttercream around the cake edge and spread a thin amount in the middle with a spatula. Spread on about a 2/3 cup prepared lemon curd. Repeat with next layer and top with third layer. Spread a thin layer of buttercream all over the cake to seal in crumbs. Chill for 30 minutes. Spread all but 2/3 cup remaining frosting over the cake and smooth with an offset cake spatula.

2. To get the speckled egg effect, mix 2 tsp cocoa powder with 2 tsp water and mix until smooth. Dip the tip of a pastry brush in water and then in the cocoa powder mixture and flick the ends of the brush to spray the cake with chocolate speckles. Repeat on all sides. Using a pastry bag and a piping tip, pipe a border around the bottom edge of the cake and place a chocolate malt speckled egg about every inch or so.

3. Serve cake at room temperature.
posted by alice at 13:32| Comment(0) | デザート | このブログの読者になる | 更新情報をチェックする

2014年11月26日

Fudge

3 cups Chocolate chips
1 can (14 oz) condensed milk
4 Tbsp butter
1 tsp vanilla
1/4 tsp salt

Microwave chocolate chips, condensed milk and butter for 1 minute.
Mix till smooth.
Add in vanilla and salt.
Pour into greased pan and chill for 2 hours.
posted by alice at 10:43| Comment(0) | デザート | このブログの読者になる | 更新情報をチェックする

2014年10月14日

Gooey Butter Cake


4 large eggs
1 stick butter
1 box yellow cake mix
8 oz cream cheese, room temperature
2 c or 1 box powdered sugar


Preheat oven to 350F.

Mix together dry cake mix, butter, and 2 eggs and press into a greased 9" x 13" cake pan, pushing the sides up slightly to hold the filling.

For filling: Mix cream cheese, remaining 2 eggs, and powdered sugar, till smooth.

Pour filling into crust and bake for 35 minutes.

Let cool. Serve at room temperature. Store in refrigerator.
posted by alice at 23:43| Comment(0) | デザート | このブログの読者になる | 更新情報をチェックする

2014年09月28日

No Sugar Chocolate Chip Cookies


Ingredients
3 mashed bananas (ripe)
1/3 cup apple sauce
2 cups oats
1/4 cup almond milk
1/4 cup raisins or nuts
1 cup good chocolate chunks
1 tsp vanilla
1 tsp cinnamon

Directions
preheat oven to 350 degrees
bake for 15-20 minutes
posted by alice at 00:39| Comment(0) | デザート | このブログの読者になる | 更新情報をチェックする

2014年09月06日

Butter Cake Bars



Ingredients
1 box yellow cake mix
3 egg
1 stick (1/2 cup) butter, melted
8 oz. Cream Cheese
1 lb bag (about 3-3/4 cups) powdered sugar
1 teaspoon vanilla

Instructions
Preheat oven to 350 F. Line an 8 x 8 inch baking dish with parchment paper.
In a bowl, mix together the cake mix, melted butter, and 1 egg until a soft dough forms.
Press into the bottom of the baking dish.
In a stand mixer, combine together the cream cheese, 2 eggs, sugar and vanilla until smooth.
Spread over the cake mix layer.
Bake bars for 45 minutes, or until edges are golden brown,and the center has set to a soft consistency.
Cool COMPLETELY before slicing into bars and serving.
posted by alice at 22:28| Comment(0) | デザート | このブログの読者になる | 更新情報をチェックする

2014年07月03日

Strawberry Pretzel Salad


1 1⁄2 cup pretzels, crushed
4 1⁄2 tbsp white sugar
3⁄4 cup butter, melted
1 cup white sugar
2 package (8 ounces each) cream cheese
1 container (8 ounce) frozen whipped topping, thawed
1 package (6 ounce) strawberry gelatin
2 cup boiling water
1 package 16 ounce : frozen strawberries

Preheat oven to 350 degrees F (175 degrees C). Mix together the pretzels, 4 1/2 tablespoons sugar and melted butter. Press into the bottom of a 9x13 inch pan. Bake for 10 minutes, or until lightly toasted. Set aside to cool completely.

In a medium bowl, beat the sugar and cream cheese until smooth. Fold in whipped topping. Spread evenly over the cooled crust. Refrigerate until set, about 30 minutes.

In a medium bowl, stir together the gelatin mix and boiling water. Mix in frozen strawberries, and stir until thawed. Pour over cream cheese mixture in pan. Refrigerate until completely chilled, at least 1 hour.
posted by alice at 00:12| Comment(0) | デザート | このブログの読者になる | 更新情報をチェックする

2014年05月23日

Champagne Ice Cream

2- egg yolks
1 -cup milk
40- gr - ( 3 tbsp icing sugar
rind of 1/2 lemon
1 -glass champagne
1/4 -cup whipped cream

Put the milk, sugar and lemon rind in a saucepan and break in the yolks of two eggs, stir on low heat and continue stirring until it comes to the boil.
Remove the rind and let it cool.
When it is cold fold in the whipped cream and the champagne and place in an ice cold metal container.
Place in the freezer for an hour and stir every 20 minutes with an electric blender or whisk.
posted by alice at 00:19| Comment(0) | デザート | このブログの読者になる | 更新情報をチェックする

2014年05月22日

Limoncello Creme Cake



LEMON CURD
8 large egg yolks, reserve whites of three
1 1/2 c sugar
2/3 c fresh lemon juice (from 7-8 zested lemons, egg-sized)
lemon zest, finely grated from the 7-8 lemons used for the juice
1 stick chopped butter
3 tsp lemon extract
CAKE
10-inch springform pan
1 duncan hines moist deluxe white cake mix
1 3 oz. box of lemon pudding and pie filling, not instant
3 egg whites, reserved from some of the 8 yolks used in the curd (room temperature)
2 Tbsp cooking oil
1 1/3 c water
LEMON MASCARPONE MOUSSE
3 c mascarpone cream, room temperature
1 recipe lemon curd (made ahead and cooled)
1/2 c granulated sugar
1 Tbsp lemon extract
1 Tbsp limoncello liqueur
LIMONCELLO SOAKING LIQUID
2/3 c water
zest of two lemons, egg sized
6 Tbsp white granulated sugar
2 tsp lemon extract
7-8 Tbsp limoncello, lemon flavored liqueur
GARNISHES
optional: white chocolate bar for grating
mint and lemon slices or
raspberries and raspberry sauce

-How To Make-
LEMON CURD: (Make Ahead) Roll room temperature lemons to loosen the juice inside. Then zest 7-8 lemons using a fine grater. Cut lemons and use strainer to strain seeds from juice as you squeeze into bowl.

In top of a double boiler, mix egg yolks and sugar, the 2/3 cup FRESHLY SQUEEZED lemon juice, and the lemon zest from all of the lemons.

Bring the double boiler to simmer and keep it there. SIMMER and WHISK constantly. Both the temperature and the whisking are necessary to prevent curdling. Simmer and whisk 10 minutes in this fashion until it becomes a thick pudding-like consistency.

Remove from heat and whisk in lemon extract and butter until butter dissolves completely. For absolutely smooth lemon curd, you may strain the curd to remove zest. I leave it in because I like the slight chewiness one gets from the zest.

Pour into bowl and cover with plastic wrap touching the curd to prevent a skin from forming. Place bowl in refrigerator to cool completely. This will be used to make the mascarpone mousse.

Limoncello Creme Cake
CAKE: Preheat oven to 350 degrees. Cut parchment paper to fit bottom of 10-inch springform pan. Spray cooking spray onto pan. Place parchment paper in bottom, and then spray paper too. Dust slightly with some dry cake mix.

Mix pudding mix and cake mix, and then add 3 egg whites, 2 tablespoons of oil, and 1 1/3 cup of water until cake mix is moist. Mix 2 minutes.

Pour into springform pan. Place this into a larger roasting pan in case of leaking and then place into the oven for 30-40 minutes or until toothpick inserted into center comes out clean. After removing springform sides, place cake in freezer for cooling. If baking the night before, I place it into the refrigerator, and then place it into the freezer for about 2 hours the morning before I assemble the cake.

LEMON MASCARPONE MOUSSE: Whip mascarpone until smooth. CONTINUE TO BEAT WHILE ADDING sugar and lemon extract. Check to see that sugar is dissolved. Then continue to beat while adding lemon curd. (If you stop beating while adding these ingredients, the acid of the lemon could curdle the mascarpone.) Add limoncello while beating. When it's smooth, chill in refrigerator.

LIMONCELLO SOAKING LIQUID: Combine water, sugar, and lemon zest in saucepan. Cook over medium-low heat, stirring consistently until sugar is completely dissolved.

Bring the heat up to medium-high and bring the syrup to a boil.

Remove the pan from heat and let sit for 2 minutes. Strain the liquid to remove lemon zest.

Stir in the limoncello and the lemon extract and keep the syrup covered until ready to assemble the cake.

TO ASSEMBLE THE CAKE: Remove cooled cake from freezer. Using a bread knife, carefully split layer into two layers, cutting all of the way through. Remove top layer, carefully, to wax paper with cut side up. Carefully, loosen bottom of springform pan from bottom layer by sliding knife or spatula between parchment paper and pan bottom. Then slide cake onto cake plate with cut side up.

Using a pastry brush or a spoon, put limoncello soaking liquid on each layer.

Using half of the mascarpone mousse on the layer of cake on the cake plate, smooth it out, and then place into freezer until well set. If you rush this, the mousse will squeeze out when the other layer is placed upon it. Return other layer to freezer also.

Carefully, place top layer onto the frosted bottom layer and spread mousse along the top of the cake. Grate white chocolate on top of the marscapone mousse. Chill cake for several hours. It takes awhile for the mousse to firm up, and it's even better the day after it's assembled.

GARNISHES: When slicing, you may garnish with fresh mint and a lemon slice, or it looks really great garnished with a raspberry and some raspberry sauce.
posted by alice at 23:41| Comment(0) | デザート | このブログの読者になる | 更新情報をチェックする
こちらからランキング投票お願いね m^^m
にほんブログ村 スイーツブログ 手作りお菓子(個人)へ

こちらに投票もお忘れなく!
にほんブログ村 料理ブログへ