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

Margarita Cookies


2 1/4 cup all purpose flour
3/4 cup sugar
zest of 1 lemon, zest of 2 limes and zest of 1 orange
1 egg yolk
1 cup butter room temp. (2 sticks)
2 tsp tequila
2 tsp triple sec or orange liquer
1/4 tsp salt

350F for 15 min.
posted by alice at 23:21| 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

Banana Split Cake


1 1/2 cup Honey Maid Graham Crumbs
1/3 cup non-hydrogenated margarine, melted
2 pkgs. (250 g each) Philadelphia brick cream cheese, softened
1 cup sugar
1 can, (14 fl oz/398 mL) crushed pineapple in juice, drained
6 bananas, divided
2 pkgs. (4-serving size each) Jell-O vanilla instant pudding
2 cup cold milk
2 cup thawed Cool Whip whipped topping, divided
1 cup chopped pecans

1) Mix graham crumbs and margarine; press onto bottom of 13x9 inch pan. Freeze 10 min.

2) Beat cream cheese and sugar with mixer until well blended. Spread carefully over crust; top with pineapple. Slice 4 bananas; arrange over pineapple.

3) Beat pudding mixes and milk in medium bowl with whisk 2 min. Stir in 1 cup Cool Whip; spread over banana layer in pan. Top with remaining Cool Whip. Refrigerate 5 hours.

4) Slice remaining bananas just before serving; arrange over dessert. Sprinkle with nuts.
posted by alice at 23:15| 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

Nutella Mug Cake


Ingredients
4 tablespoons self rising flour, sifted
3 tablespoons unsweetened cocoa powder, sifted
4 tablespoons caster sugar
1 medium egg
3 tablespoons Nutella
3 tablespoons milk
3 tablespoons olive, or vegetable oil
2-3 teaspoon chocolate chips

Instructions
Combine all ingredients except chocolate chips in a bowl. Beat well with a whisk until smooth and blended. Divide the batter between 3 small microwave safe mugs, or two medium mugs. Important thing is to fill mugs up to just ¾ full, if not the cake will overflow when it rises. Then tip in 1 teaspoon chocolate chips into each cup and push it into the batter until completely covered.
Microwave on high power for anywhere between 30 seconds to 3 minutes−I did two cups, together. Please note that cooking time will depend on microwave wattage. Mine took 1.5 minutes (850 watts oven), whereas the original recipe says it was done in 30 seconds−so watch out. The key for the perfect lava cake is not to overcook the batter. The cake should rise a bit, ideally with a moist, fluffy, gooey texture, and glossy, fudgy top. The more you cook, the cake will toughen up and dry−so slightly undercook and keep an eye on it the whole time.
Top with whipped cream, if you like. And of course, serve with strawberries or raspberries−the perfect partner for chocolate. Enjoy!
posted by alice at 22:58| 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

Mini Nutella Cheesecakes


-Ingredients-
250g packet of Oreos
50g unsalted butter – melted
1 teaspoon of vanilla essence
500g cream cheese – softened at room temperature
¾ cup of icing sugar
150ml of thickened cream
1 x 400g jar of Nutella (minus the one spoonful you HAVE to eat while trying to extract the rest).
10 x 110g empty (cleaned) baby jars.

Process the Oreos, combine with the melted butter then evenly divide the mixture into the base of the baby jars.

Beat the softened cream cheese and icing sugar until light and fluffy, add the vanilla, cream and Nutella and beat until well combined.

Place in a freezer bag, cut off one corner and use this as a piping bag to fill your jars with Nutella goodness.
posted by alice at 22:52| 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04月08日

Peanut Butter Pretzel Bars




12 tablespoons unsalted butter - melted
1 1/4 cups crushed graham crackers
1 1/2 cups creamy peanut butter
1 1/2 cups powdered sugar
12 ounces semi-sweet chocolate chips
1 cup roughly crushed pretzels
caramel sauce - optional


Line a 8 x 8 baking dish with aluminum foil and spray with non-stick cooking spray. Set aside.
Into a large bowl add: butter, graham crackers, peanut butter and sugar. Mix until creamy and smooth.
Pour mixture into baking dish and using an offset spatula smooth top. Transfer to freezer for approximately 15 minutes.
Melt chocolate chips in microwave safe dish in microwave according to your microwave's directions.
Pour melted chocolate over peanut butter and sprinkle with pretzels. Return to freezer for additional 15 minutes OR until firm.
Cut into 9 large squares or 18 smaller squares. Drizzle with optional caramel sauce.
Store in an airtight container in refrigerator.
posted by alice at 23:12| 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02月28日

No Bake Caramel Apple Butter Cheesecake



1 1/2 cups graham cracker crumbs
4 tablespoons butter, melted
1/2 cup heavy whipping cream
1/2 cup granulated sugar
16 ounces cream cheese, softened
1 teaspoon vanilla extract
1 cup apple butter
1/4 cup caramel sauce (homemade or store bought)

Instructions
Mix together the graham cracker crumbs and butter. Press into the bottom of a 9×9 pan. Refrigerate while you prepare the batter.
In a medium bowl, beat the cream until stiff peaks form (pull beaters straight up and the peaks should not fall). Set aside.
In a large bowl, beat together the sugar, cream cheese, and vanilla then beat in the apple butter. Fold in the whipped cream. Spread evenly into the prepared pan.
In a small microwavable bowl, microwave the caramel until slightly softened (10-15 seconds). Drop by spoonfuls on top of the cheesecake batter then swirl with a knife. Refrigerate for at least 4 hours before serving.

cc:http://www.chocolatemoosey.com/2013/09/10/no-bake-caramel-swirl-apple-butter-cheesecake/
posted by alice at 14:00| 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

2013年11月26日

Eggnog Tres Leches Cake



CAKE:
16 1/2 oz yellow or white cake mix
1 c plain yogurt
1 1/4 c dairy eggnog
1/4 c canola oil

TRES LECHES:
7 oz sweetened condensed milk
6 oz evaporated milk
2/3 c dairy eggnog
1 c heavy whipping cream
2 Tbsp sugar
fresh ground nutmeg, for garnish

Preheat oven to 350 degrees F. Spray a 13x9 baking dish with nonstick spray; set aside.

In a large bowl, combine cake mix, yogurt, eggnog, and canola oil. With an electric mixer, blend on low for 30 seconds; shut off and scrape down sides. Blend on medium speed for 2 minutes. Batter should be smooth but slightly thicker than a regular cake batter. Pour into prepared pan and bake for 25- 28 minutes or until cake begins to pull away from sides of pan. Remove and allow to cool on wire rack.Once cool, poke holes in cake at 1 inch intervals using a wooden spoon or straw.

In a bowl, stir together sweetened condensed milk, evaporated milk, and eggnog. Pour entire bowl slowly into holes on cake. Cover pan and refrigerate overnight or a minimum of 4 hours. The longer it sits, the better it gets.

Meanwhile, in a chilled bowl, beat whipping cream and sugar with chilled beaters until stiff peaks form. Refrigerate until ready to use. To serve, place a dollop on portion of cake and garnish with a sprinkle of fresh ground nutmeg. Store cake in refrigerator.
*** in my second batch of whipped cream, I added the nutmeg directly to the whipping cream and that was quite tasty too.

NUTRITIONAL INFO: per serving without whipped cream
calories: 275
Fat: 11.7g Sat Fat: 3.4g
Cholesterol: 27mg
Sodium: 262mg
Total Carbs: 37.9g Sugars:25.5g
posted by alice at 22:58| 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

2013年11月14日

Strawberry Shortcake Doughnut Muffins



Strawberry Shortcake Doughnut Muffins
12 tablespoons (1.5 sticks) butter, softened
3/4 cup sugar
2 eggs
3 cups (13.5 oz) all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
3/4 cup milk

Preheat oven to 350 degrees F. Coat a mini-muffin tin with nonstick cooking spray. Beat the butter and sugar for 5 minutes until soft, fluffy and lighter in color. Beat in the eggs, one at a time, until just mixed in. Sift together the flour, baking powder, and salt. Stir a fourth of the dry ingredients into the batter. Then stir in a third of the milk mixture. Continue mixing in the remaining dry and wet ingredients alternately, ending with the dry. Mix until well combined and batter is smooth, but be careful not to overmix. Fill muffin tins with 1.5 tablespoons of batter (about 3/4ths full). Bake at 350 for 14-15 minutes until a toothpick comes out clean.

Brown Butter Cinnamon Sugar Crust
12 tablespoons (1.5 sticks) butter
1 cup sugar
1 tablespoon ground cinnamon

Melt the butter until it starts to bubble and then foam. When it starts to foam, whisk constantly for 1-2 minutes until it turns brown and you see brown flecks at the bottom of the pan. Immediately remove from heat and pour into a bowl for dipping. Combine the sugar and cinnamon. When the muffins are just cool enough to handle, remove from the tin and dip them on all sides into the melted butter then roll in the cinnamon sugar.

Vanilla Buttercream Frosting
6 tablespoons butter, softened
1 cup powdered sugar
1 tablespoon milk
1 teaspoon Tahitian vanilla extract
1 pint strawberries, sliced and cut in half

Place the butter, sugar, milk and vanilla in a large mixing bowl. Beat on medium speed until smooth and creamy, about 3-5 minutes. If necessary, add more milk, one tablespoon at a time, beating for 1-2 minutes after each addition until desired consistency is reached. Pipe onto muffins and top with sliced strawberries.
Makes 18-20 mini muffins.


Read more at http://www.kevinandamanda.com/recipes/breakfast/strawberry-shortcake-doughnut-muffins.html#ixzz2kYTUS3Om
posted by alice at 04:21| 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

2013年10月12日

Eclairs



Ingredients
CHOUX PASTRY:
½ cup butter
1 cup water
1 cup all-purpose flour
¼ tsp salt
4 large eggs
CUSTARD FILLING:
1 (4 serving size) package instant vanilla pudding mix
2 cups milk (or as called for on pudding package)
1 cup heavy cream
¼ cup icing sugar (aka powdered sugar/confectioner’s sugar)
1 tsp vanilla extract
¼ tsp salt
CHOCOLATE ICING:
2 oz semisweet chocolate (or ⅓ cup semisweet chocolate chips)
2 Tbsp butter
1 cup icing sugar (aka confectioners sugar/powdered sugar)
1 tsp vanilla extract
3 Tbsp hot water

Instructions
Preheat oven to 450 degrees. LIghtly grease a large cookie sheet and set aside.
In medium saucepan, combine ½ cup butter and water. Bring to a boil, stirring to melt butter.
Reduce heat to low and stir in flour and salt with a wooden spoon until the mixture begins to form a stiff ball of dough.
Remove from heat and add eggs, one at a time, stirring vigorously after each addition to ensure they are incorporated. Work quickly, especially with the first one, to prevent it from cooking into scrambled eggs on the bottom of your warm pan :)
With a spoon or pastry bag fitted with a large tip, spread/pipe the thick dough onto prepared cookie sheet into 10 strips approximately 1½ x 4″ each.
Bake for 15 minutes, then reduce heat to 325 and bake another 20 minutes, until puffed and golden and hollow sounding when lightly tapped on the bottom. When removed from oven, IMMEDIATELY pierce the ends almost through to the other side to let steam escape and prevent any sogginess in the middle. This hole is also where you will be piping your filling into. Let cool completely before filling and icing (this will only take about half an hour).
For CUSTARD FILLING: combine pudding and milk in a bowl and mix according to package directions. In a separate bowl, beat the heavy cream with an electric mixer until soft peaks form. Beat in ¼ cup icing sugar, 1 tsp vanilla, and ¼ tsp salt. Fold whipped cream into pudding.
Scoop mixture into pastry bag fitted with a smallish tip (I enlarged my steam holes a bit to make my tip fit, so do whatever works) and pipe mixture into centers of eclairs until full. This is a bit of a messy business, but worth it for ease of eating and pretty appearance. You could certainly also just slice the eclairs in half horizontally, fill the bottoms with cream, and replace the tops. Either way, you will probably have some custard leftover.
For ICING: Melt the chocolate and 2 Tbsp butter over low heat in a saucepan (or in the microwave, stirring after 30 seconds and giving additional 10 second increments as needed until fully melted). Stir in 1 cup icing sugar and 1 tsp vanilla. Stir in hot water, 1 Tbsp at a time, until icing is smooth and reaches desired consistency. Drizzle, pipe or spread over filled eclairs.
Store in the fridge.
posted by alice at 03:28| 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
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