Showing posts with label desserts. Show all posts
Showing posts with label desserts. Show all posts

Thursday, January 21, 2016

Easy Chocolate Chip Brownie Cheesecake

I have been receiving notifications from  a facebook page called "Tasty".   Tried a couple dishes from it as well.  Life has been a little hectic these past couples months so I haven't been really taking much pictures, let alone blogging.  I had hope of rectifying that situation.

 
As you can see, my version is not as pretty.  I did not take the time to really pick the prettiest and most equal in size and shape strawberries.  The kids and the hubby loves it.  I used a favorite gluten free brownie mix. 
 
Here is another link to the site with yummy pictures and video.

Ingredients:
- 1 box of brownie mix, and ingredients needed to make them
- 16 oz cream cheese, softened
- 1 cup sugar
- 1 tsp vanilla
- 8 oz whipped cream or whipped topping
- 1 cup chocolate chips

Prepare the brownie mix according to package instructions, and pour the batter into a springform pan. Bake according to package instructions, and cool completely. Meanwhile, beat cream cheese and sugar until smooth. Fold in vanilla and whipped cream, then fold in the chocolate chips. Spread over the cooled brownie in the springform pan. Decorate with toppings of your choice, or just leave it plain! Refrigerate for at least 4 hours before serving. Enjoy!

Tuesday, December 23, 2014

Gluten Free Cookies


 

First gluten free cookie recipe that uses what everyday everybodies pantry contains.  Found this from Betty Crocker

Ingredients

1/2 cup powdered sugar
1 package cream cheese softened                                                                
1/3 cup butter softened                         
3  tablespoons shortening
1 teaspoon vanilla                                             
1 egg york                                             
1 1/2 cups Bisquick Gluten Free Mix                                            
Additional powdered sugar for work surface                                           
1  container Betty Crocker Rich and Creamy vanilla frosting, if desired                                          
      
Directions                                                                  
1. Heat oven to 375°F. Lightly grease cookie sheets with shortening or cooking spray. In large bowl, stir 1/2 cup powdered sugar, cream cheese, butter, shortening, vanilla and egg yolk with spoon until well blended. Stir in Bisquick mix until dough forms.

2. On work surface sprinkled with additional powdered sugar, roll half of dough at a time to 1/4-inch thickness. Cut with cookie cutters. Use metal spatula to transfer cookie cut-outs to cookie sheets, placing cut-outs about 1 inch apart.

3. Bake 6 to 8 minutes or until edges are light golden brown. Cool 2 minutes; carefully remove from cookie sheets to cooling racks. Cool completely, about 15 minutes. Spread frosting on cookies.       

Thursday, November 27, 2014

Gluten Free Pumpkin Pie



From the minimalist baker.  I used the recipe for the crust here using coconut flour.  It turned out a very good pumpkin pie.


Dough making is always a challenge for me.  The butter was still in chunks when I chilled it and it turned out crumbly.  I ended up just pressing the crumbles to the pan.


Fortunately, the crust still held its form.
 

Ingredients
 
CRUST
  • 6 Tbsp cold vegan butter (or chilled coconut oil with varied results)
  • 1 1/4 cup Bob’s Red Mill 1:1 Gluten Free Flour
  • 1/4 tsp salt
  • 4-6 Tbsp ice cold water
FILLING
  • 2 3/4 cups pumpkin puree (~1 1/2 15-ounce cans)
  • 1/4 cup maple syrup
  • 1/4 cup brown sugar
  • 1/3 cup unsweetened plain almond milk
  • 1 Tbsp olive oil, or melted coconut oil
  • 2 1/2 Tbsp cornstarch or arrowroot powder
  • 1 3/4 tsp pumpkin pie spice (or sub mix of ginger, cinnamon, nutmeg & cloves)
  • 1/4 tsp sea salt
Instructions
  1. To prepare crust, add gluten free flour and salt to a large mixing bowl and whisk to combine. Slice or dollop the cold butter in and work gently with a fork or pastry cutter to cut it in. Don’t overwork, just get it incorporated.
  2. Next add ice cold water a little at a time and use a wooden spoon to stir. Only add as much water as you need to help it come together.
  3. Once a loose dough is formed, transfer to a piece of plastic wrap and work gently with your hands to form a 1/2 inch thick disc. Wrap firmly and refrigerate for a minimum 30 minutes, up to 2 days. Just let it warm back up a little before using. You don’t want it too warm or it can get too soft to handle.
  4. Once your dough is chilled, preheat oven to 350 degrees F and prepare pie filling.
  5. Add all pie ingredients to a blender and blend until smooth, scraping down sides as needed. Taste and adjust seasonings as needed. Set aside.
  6. To roll out the crust, unwrap the disc and place it between two sizable layers of wax paper (plastic wrap will work OK, but is a little more difficult to work with). Use a rolling pin to gently roll it into the shape of your pie pan. If it cracks, don’t stress - you can reform it with your hands once you get it in the pan. But try and be gentle.
  7. To transfer the crust, remove the top layer of wax paper and gently lay the pie dish face down on top of the crust and use the support of the wax paper to quickly but carefully invert it. Don’t overthink it - just do it.
  8. Once you get the crust inverted, gently use your hands to form it into the pan, working the crust up along the sides. It can be a little tricky but it bakes beautifully, so it’s worth the effort! Just try not to overwork the dough in the process - it shouldn’t take more than a few minutes to perfect the shape. Any holes or cracks can be mended with a little excess dough and the heat of your hand.
  9. TIP: I would advise against trying to be fancy and do any elaborate design with the crust, so just get the crust in, get a flat edge and go.
  10. Pour filling into pie crust and bake for 58-65 minutes. The crust should be light golden brown and the filling will still be just a bit jiggly and have some cracks on the top. Remove from oven and let cool completely before loosely covering and transferring to the refrigerator to fully set for 4-6 hours, preferably overnight.
  11. Slice and serve with coconut whipped cream and an additional sprinkle of cinnamon, nutmeg, and/or pumpkin pie spice (optional). This would also be amazing with my Vegan Pumpkin Pie Ice Cream and Brown Sugar Pecans!
 


Wednesday, November 26, 2014

Sopapilla Cheesecake

 
 
Found this recipe circulating in facebook from a "Ron Dattola"  it is called "Sopapilla Cheesecake".  My whole family, even the hubby who is trying to have a gluten free diet could not resist, he tried and love it.
 
Here is the recipe:
 
  2 cans Pillsbury Crescent rolls
2-8oz Cream Cheese (room temperature)
1 1/2 cups Sugar
1 tsp. Vanilla extract...
1 tsp Cinnamon
1 stick butter (1/2 cup real butter not margarine)

  Spray a 9 x 13 pan with cooking spray. Unroll and press 1 can crescent rolls into the bottom of your baking dish press the seams together. In a separate bowl blend the cream cheese, 1 cup sugar and 1 tsp vanilla spread over top of dough. Unroll the second can of crescent rolls and place on top of the cream cheese mixture pressing seams together again.
 
Melt butter and pour over top layer of crescents.
 
 
 Mix the remaining 1/2 cup of sugar & cinnamon together. Sprinkle cinnamon sugar mixture generously over the top. If you don’t think that’s enough cinnamon sugar on top add more its really up to you there’s no rules on this part of the recipe. Bake at 350 degrees for 30 minutes until bubbly and bottom crust is slightly brown.
 
 
Cool, slice and enjoy!

Friday, February 14, 2014

Pink Ombre Heart Cake for Valentine's Day!!



Since I made an ombre heart soaps, I decided to make an ombre heart cake as well.  This is the first youtube video I found and I made it.  Mine did not turn out as pretty as his but the family liked the look of it.  I only did a two layer cake which is more than enough for us.

Here is my version of this cake.  I don't have a heart shape mold, so I just used my round mold and cut a triangle off on one side.


The cake I made was just a box of red velvet cake mix.

Hubby said:  are you going to do that all the way up?

Yes, all the way up and more.


My 5 year old helped with the mixing of the colors and she had fun doing it.  There are still streaks of the color not totally mixed in but the ombre idea is visible. 
Buttercream icing from Wilton

Ingredients
  • 1/2 cup solid vegetable shortening
  • 1/2 cup (1 stick) butter or margarine softened
  • 1 teaspoon clear vanilla extract       
  • 4 cups sifted confectioners' sugar (approximately 1 lb.)
  • 2 tablespoons milk

Makes

About 3 cups of icing.
                     
Instructions:

Step 1

In large bowl, cream shortening and butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use.

Step 2

For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.

Step 3

For thin (spreading) consistency icing, add 2 tablespoons light corn syrup, water or milk.

Step 4

For Pure White Icing (stiff consistency), omit butter; substitute an additional 1/2 cup shortening for butter and add 1/2 teaspoon No-Color Butter Flavor. Add up to 4 tablespoons light corn syrup, water or milk to thin for icing cakes


Thursday, July 4, 2013

Fruit-Tart Flag/Free Form Tart Shells


After having a couple of these for dessert tonight my nine year old said " my tummy says I am very full - but my taste buds says I want more. 

I got this from foodnetwork. The tart cookies are also from Foodnetwork Free Form Tart Shells.  As you can see from the picture, I made tiny cookies instead of the shells and I made a bigger cookie for the left side of the flag design.  I still need to learn how to easily cut tiny dough circles.  This is also the first time I used mascarpone cheese and now we realized that it is something we all like.

Great dessert for 4th of July and so far the weather here is also great. 

Serve cold.

Directions

Fill premade miniature tart shells or phyllo cups with sweet mascarpone cream (recipe below), then arrange on a tray and top with blueberries and halved strawberry slices to create stars and stripes.

Mascarpone Cream:
Beat an 8-ounce container of mascarpone cheese and 3 tablespoons confectioners' sugar with a mixer until smooth. Gently fold in 1/2 cup freshly whipped cream


For Free Form Tart Shells:

Ingredients


Dough:

  • 1/4 cup granulated sugar
  • 1 cup flour
  • 1/4 teaspoon salt
  • 1/8 teaspoon baking powder
  • 8 tablespoons unsalted butter, cut into tablespoon pieces, very cold
  • 1 egg mixed with 1 teaspoon water

Directions

In a food processor, combine the sugar, flour, salt, baking powder. When well combined, add the butter and pulse the machine until the butter is broken up into the flour mixture. Add the egg and water and process until the dough forms a dough.
Transfer the dough into waxed paper; pat it (with floured hands if need be) into a flat round and refrigerate for 30 to 45 minutes or until it has relaxed and you can roll it out.
Divide the dough into approximately 8 equal pieces. On a lightly floured board roll out the pieces until slightly thicker than 1/8th-inch thick. Rather than bother fitting them into tartlet shells and prebaking them, simply shape them into rough rounds (3 inches or 3 1/2 inches round) or cut them into hearts or rectangles. Transfer the free form shapes to a baking sheet and chill 20 minutes while you preheat the oven to 400 degrees. Scraps can be shaped into smaller cookies.
Prick the dough with a fork (just as you would the bottom dough of a tartlet shell) so the dough doesn't puff up. Bake for 10 to 12 minutes or until edges are brown. Remove them from the oven to a rack and let them cool. When completely cool top with whatever you like.

 

Wednesday, April 17, 2013

French Macarons

 
I always thought macarons were too difficult and complicated for a kitchen novice like me.  But when a friend "G"  posted this youtube video on her facebook page I just have to try it.  Thank you friend for sharing the video.  This  lovelylady will show you how to do it in a breeze.  These were my first macarons and they were not as pretty and smooth as hers.  If anybody can tell me how to prevent the macarons from cracking, please let me know.  We all love it.  I used buttercream frosting leftover from my 5 year old's birthday cake and our bunny Easter cake as the filling.

Ingredients:
3/4 cup almond powder
1 cup powdered sugar
2 egg whites
4 tablespoons sugar

Preheat oven to 325 degrees.  Lower temperature to 300 degrees then put macarons in the oven and bake for 8 minutes then flip them around and bake for another 8 minutes.  Please watch the video for step by step directions.  I might miss some important part, if I try to write them all down.

Sunday, March 31, 2013

No Bake Ice Cream Box Cake



Saw this recipe in my facebook newsfeed and it looks sooo yummy and the recipe soo easy that I just have to try it.  It is now the kids' new favorite dessert.

Ingredients:

3 lbs. fresh strawberries, sliced 2 (8 oz.) tubs fat-free whipped topping (or use regular or light) 1 (14.4 oz.) box graham crackers 1/4 cup milk chocolate chip morsels
Directions:

1. Spread a small amount of whipped topping on the bottom of a 9x13-inch baking pan. Place 5 graham cracker sheets down the middle and break 2 more sheets into crackers to fit down the sides. Lightly cover the top of the graham crackers with more whipped topping and then a layer of sliced strawberries. Repeat three times, until you have four layers of graham crackers (you may be a few crackers short on the top layer, but that's ok). You'll end with a layer of strawberries on top.

2. Place milk chocolate chip morsels in a plastic bag. Microwave in 10 second intervals until melted. Snip the end of the plastic bag and drizzle chocolate over top of cake.

3. Refrigerate covered for at least four hours, or until the crackers have softened completely. Cake will last well for two days. It will still be good on the third day, but the strawberries will start to get juicy and leak into the whipped topping. It will still taste good, but it won't be as pretty.

Sunday, March 17, 2013

Flourless Carrot Bundt Cake


This cake got "hmmmmm" a lot.  Plus it is gluten free and got lots of carrots.  Even my 8 year old who is a very picky eater and usually won't touch gluten free anything, loves this.  Got this from foodnetwork.

I don't have a bundt pan, so I used a regular tube pan instead.  I also don't have potato starch but instead used 1/4 cup rice flour and 1/4 cup corn starch. 

Ingredients

For the cake:

  • Cooking spray
  • 2 cups almond flour
  • 1/2 cup kosher potato starch
  • 1 teaspoon finely grated orange zest
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon kosher salt
  • 2 cups shredded carrots (3 to 4 large carrots)
  • 2 large eggs plus 3 egg whites
  • 1 1/4 cups granulated sugar

For the glaze:

  • 1 cup confectioners' sugar
  • 1 tablespoon plus 2 teaspoons fresh orange juice
  • 1 vanilla bean, split lengthwise and seeds scraped (optional)
  • Pinch of kosher salt

Directions

Make the cake: Preheat the oven to 375 degrees F. Coat a 10-inch Bundt pan with cooking spray.
Whisk the almond flour, potato starch, orange zest, cinnamon, ginger and salt in a large bowl; stir in the carrots.
Combine the whole eggs and 1 cup granulated sugar in another large bowl. Beat with a mixer on medium-high speed until pale and thick, about 3 minutes. Gently fold in the carrot mixture.
Put the egg whites in another large bowl and beat with a mixer on medium-high speed until just foamy. Gradually add the remaining 1/4 cup granulated sugar and beat until stiff, glossy peaks form, 6 to 8 more minutes.
Gently fold the beaten egg white mixture into the carrot mixture in 3 additions until just combined. Scrape the batter into the prepared pan. Bake until the cake springs back when pressed and a toothpick inserted into the center comes out clean, 25 to 30 minutes. Transfer to a rack and let cool completely in the pan, then invert onto a platter.
Make the glaze: Whisk the confectioners' sugar, orange juice, vanilla seeds and salt in a bowl. Drizzle over the cake and let set slightly before serving.

 
ENJOY

Sunday, February 17, 2013

Marbled Red Vetvet Cheesecake Brownies

Saw this on pinterest when we were looking for something to bake on Valentine's Day.  From the novice chef

Yield: 16 hearts

Ingredients:

Red Velvet Layer:
3 1/4 cups flour
2 1/4 cups granulated sugar
3 tablespoons cocoa powder
1 teaspoon salt
1/2 teaspoon baking powder
3 large eggs
1 cup vegetable oil
4 tablespoons milk, divided
1 tablespoon vanilla extract
1 tablespoon red food coloring
2 teaspoons white vinegar
Cheesecake Layer:
2 8oz packages cream cheese, softened
3/4 cup granulated sugar
2 large eggs
2 teaspoons vanilla

Directions:

Preheat oven to 350 degrees. Grease a 13 x 18 jelly roll pan with butter or spray with Baker's Joy.
In large bowl, whisk together flour, sugar, cocoa powder, salt, and baking powder. Set aside. In a medium bowl, whisk together eggs, vegetable oil, 2 tablespoons milk, vanilla extract, red food coloring, and white vinegar.

Combine the dry and wet ingredients, until completely combined. The batter will be a really thick, almost moldable texture...but don't worry, that's what you want. Remove 3/4 cup of the batter and place it in a medium bowl. Whisk in the remaining 2 tablespoons of milk (into the 3/4 cup of batter you just took out). Set aside the 3/4 cup batter.

Pour the remaining batter into the prepared jelly roll pan. Using a spatula, smooth out the batter to reach all the edges.
 
Now, in your stand mixer, beat cream cheese and sugar until fluffy, about 2 minutes. Add eggs and vanilla, beating until combined and there are no lumps. Pour the cream cheese mixture on top of the red velvet layer and smooth mixture till it reaches all the edges.

Drop spoonfuls of the remaining red velvet batter (that you mixed with milk) onto the top of the cheesecake layer. Drag the tip of a knife through the red velvet and the cheesecake layers to create swirls.
 
Bake for 30 minutes, rotating half way through, or just until the center is set and it no longer jiggles. Let cool completely on a wire rack before cutting. Use a medium sized heart cookie cutter to create the perfect Valentine's Day treat!
 

Wednesday, December 26, 2012

Eggnog Cheesecake

I always like cheesecakes.  Looking for a recipe, I found this and thought it fitting to have eggnog in cheesecake since it is Christmas season.  Got this from Martha Stewart.


Ingredients

  • Vegetable oil cooking spray, for pan
  • 12 graham crackers, finely ground (1 1/2 cups)
  • 3/4 cup plus 3 tablespoons sugar
  • 2 ounces (4 tablespoons) unsalted butter, melted
  • 1 pound cream cheese, room temperature
  • 2 large eggs
  • 1 large egg yolk
  • 3/4 cup eggnog
  • 1 tablespoon plus 1 1/2 teaspoons all-purpose flour
  • 1 tablespoon plus 1 teaspoon brandy
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon freshly grated nutmeg, plus more for dusting
  • 1/4 teaspoon salt

Directions

  1. Preheat oven to 350 degrees. Coat a 9-inch square baking pan with cooking spray. Stir together graham crackers, 3 tablespoons sugar, and the melted butter. Press into bottom of pan. Bake until crust is just brown around the edges, 12 to 15 minutes. Let cool.
  2. Meanwhile, beat cream cheese with a mixer on medium speed until fluffy, about 2 minutes. Add the remaining 3/4 cup sugar, the eggs, yolk, eggnog, flour, brandy, vanilla, nutmeg, and salt; beat until smooth. Pour filling over crust. Set pan in a roasting pan, and add enough hot water to come halfway up sides of baking pan. Bake until just set, 40 to 45 minutes. Remove baking pan from water bath, and transfer to a wire rack. Let cool slightly, about 30 minutes. Refrigerate for at least 3 hours or overnight.
  3. Cut into 1 1/2-by-3-inch bars. Lightly dust tops of bars with freshly grated nutmeg just before serving.
 
 

Sunday, October 21, 2012

Chocolate Banana Cake


We have some ripe bananas so I decided to make a banana cake.  This is from joy of baking.   All of us love the yummy chocolateyness of this cake.

Chocolate Banana Cake:
2 cups (400 grams) granulated white sugar
1 3/4 cups (245 grams) all-purpose flour
3/4 cup (75 grams) unsweetened cocoa powder (regular or Dutch-processed)
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
2 large eggs
1 cup mashed ripe bananas (about 2 medium sized bananas)
1 cup (240 ml) warm water
1/2 cup (120 ml) milk
1/2 cup (120 ml) corn, safflower or canola oil (or other flavorless oil)
1 1/2 teaspoons pure vanilla extract

Chocolate Banana Cake: Preheat oven to 350 degrees F (180 degrees C) and place rack in the center of the oven. Butter, or spray with a non stick vegetable spray, a 9 x 13 inch (23 x 33 cm) pan. Set aside.
In a large bowl whisk together the sugar, flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
In another large bowl, whisk together the eggs, mashed bananas, water, milk, oil, and vanilla extract. Add the wet ingredients to the dry ingredients and stir, or whisk, until combined. You will notice that the batter is quite thin. Pour the batter into the prepared pan and bake for about 35 to 40 minutes or until a toothpick inserted in the center of the cake comes out clean.
 
Chocolate Ganache Frosting:
8 ounces (227 grams) semisweet or bittersweet chocolate, cut into small pieces
3/4 cup (180 ml) heavy whipping cream
1 tablespoon (14 grams) unsalted butter


 
Ganache: Place the chopped chocolate in a medium sized stainless steel, or heatproof bowl. Set aside. Heat the cream and butter in a medium sized saucepan over medium heat (can also be heated in the microwave). Bring just to a boil. Immediately pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir until smooth. When Ganache has completely cooled, beat until soft and fluffy (I use a wire whisk). Then spread the frosting on top of the cake. Can garnish with dried banana chips.





Wednesday, October 3, 2012

Green Tea Pound Cake



A friend brought this to a picnic and every one of us loved it.  So when she gave us the link food for it's recipe.  I ordered for my matcha from teavana online and made it right when I received the tea. 

Ingredients:

2 large eggs
1 cup flour
2/3 cup sugar
1/2 cup butter
1 tablespoon green tea powder (matcha)
1/2 teaspoon baking powder

Directions:

Cream butter in a bowl.

Add sugar in the butter and mix well. Gradually add beaten eggs and stir well.

Sift flour, baking powder, and green tea powder together and add the flour to the egg mixture.

Pour the batter into a buttered loaf pan. Bake in preheated 340 degrees F oven for about 30-40 minutes.





Saturday, August 18, 2012

Butter Cookies

 
The kids were asking for cookies and this is what I found in allrecipes, it does not require too much ingredients and is so easy to make. A good cookie recipe for "on demand" request and when the pantry is running low with all those gourmet ingredients. We just used the regular cookie cutter and added some chocolate chips for fun before baking. 

Ingredients
  • 1 1/2 cups unsalted butter, softened
  • 1 cup white sugar
  • 2 egg yolks
  • 2 tablespoons water
  • 3 3/4 cups all-purpose flour
  • 1 pinch salt
  • 1 tablespoon vanilla extract
  • 2 egg whites
  • 2 tablespoons water

Directions

  1. Cream together the butter and sugar until light and fluffy. Mix in the egg yolks, 2 tablespoons water, flour, salt and vanilla. Chill the dough.
  2. Preheat the oven to 400 degrees F (205 degrees C).
  3. Fill the cookie press and shape the cookies on an ungreased baking sheet. Brush the top of each cookie with the egg whites mixed with 2 tablespoons of the water. Decorate as desired.
  4. Bake at 400 degrees F (205 degrees C) until the cookies are golden brown on top, about 10 minutes.

Friday, August 10, 2012

Strawberry Pie Cake


Just had to make this after I saw it in foodnetwork magazine.   A pie and a cake with strawberries all in one, everybody get what they want.

Ingredients

Directions

Preheat the oven to 350 degrees F. Spray a pie plate with cooking spray. Make the batter; pour into the pie plate until three-quarters full. Bake until set around the edges but slightly wobbly in the center, 20 to 25 minutes.

Meanwhile, make the strawberry filling: Toss the strawberries, granulated sugar and salt in a bowl. Let sit 20 minutes.

Unroll 1 piece of pie dough on a lightly floured cutting board. Cut into 1- to 1 1/4-inch-wide strips with a knife. Set aside.

Unroll the remaining piece of pie dough. Cut three 1-inch-wide strips from the middle of the round and press the strips together, end to end, to form one long strip. (This will be used for the piecrust rim.)

Transfer the partially baked cake to a rack; cool slightly. Drain the strawberry mixture and spoon it onto the cake, pressing the berries into the top to hold them in place. Increase the oven temperature to 450 degrees F.

Arrange half of the pie dough strips in parallel rows over the strawberries, about 1 inch apart, using the shorter strips on the ends.

Fold back every other strip halfway. Lay one of the remaining strips across the center of the pie, perpendicular to the others. Unfold the strips over the perpendicular one. Repeat, alternating the strips you fold back, to create a lattice top. Trim the overhang.

Drape the long pie dough strip around the edge of the plate, on top of the lattice ends. Trim as needed and press the ends together. Tuck the edge of the dough under itself, then crimp decoratively with your fingers.

Sprinkle the lattice crust with coarse sugar and return the cake to the oven. Bake until the crust is golden, 10 to 15 more minutes. (Cover the pie rim with aluminum foil if it browns too quickly.) Serve with vanilla ice cream or whipped cream.

Friday, June 22, 2012

Peach-Almond Upside-Down Cake


This is my first upside-down cake.  The hubby has been asking me to try to make an upside down cake for as long as I can remember.  Thanks to foodnetwork everybody love it.

Ingredients

Directions

Preheat the oven to 350 degrees F. Lightly butter a 9-inch-round cake pan. Melt 1 tablespoon butter in a medium skillet over medium heat. Add 3/4 cup sugar and 1 tablespoon water and cook, stirring occasionally, until smooth and deep golden brown, 8 to 11 minutes. Pour the mixture into the prepared pan and tilt to coat the bottom. Arrange the peach wedges snugly in the bottom of the pan in a single layer, cutting to fit if needed.

Combine the flour, almonds, baking powder and salt in a food processor and pulse until the almonds are finely ground.

Beat the remaining 7 tablespoons butter and 3/4 cup sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 4 minutes. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla and almond extracts. Beat in the flour mixture in 3 batches, alternating with the milk and beginning and ending with the flour mixture; beat in each addition until just incorporated.

Spread the batter evenly in the prepared pan and bake until golden and a toothpick inserted into the center comes out clean, about 45 minutes. Transfer to a rack and let cool 30 minutes. Invert onto a plate and let cool completely. Serve with ice cream.

Tuesday, May 29, 2012

Chunky Cheesecake Brownies


I was very hesitant doing the marbling but this brownie was a hit.  Got this from allrecipes

Ingredients
  • 1 (8 ounce) package cream cheese, softened
  • 1/4 cup white sugar
  • 1 egg
  • 1 cup semisweet chocolate chips
  • 1/4 cup butter
  • 1 cup semisweet chocolate chips
  • 1/2 cup white sugar
  • 2 eggs
  • 2/3 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch square baking pan.
  2. Combine cream cheese with 1/4 cup sugar and 1 egg in a mixing bowl; beat until smooth. Stir 1 cup chocolate chips into the cream cheese mixture. Set aside.
  3. Fill a saucepan with water and bring to a boil. Turn the heat off, and set a heatproof mixing bowl over the water. In the mixing bowl, combine butter with the remaining cup of chocolate chips; stir until just melted and blended together. Stir in the remaining 1/2 cup sugar and 2 eggs, then sift together flour, baking powder, and salt; stir into chocolate until evenly blended.
  4. Pour half of the batter into the prepared baking pan. Spread the cream cheese mixture over the chocolate layer. Top with remaining chocolate mixture (this doesn't need to completely cover the cream cheese layer). Using a knife, swirl the top chocolate layer into the cream cheese to make a marble pattern.
  5. Bake in preheated oven at 350 degrees F (175 degrees C) for 25 to 30 minutes, or until top is crinkled and edges pull away from sides of the pan. Cool thoroughly. Cut into 12 to 16 squares. Store in the refrigerator or freeze.


before marbling
after marbling

Ice Cream Cone Cupcake

With a scoop of ice cream
With a scoop of frozen yogurt and sprinklers









I brought these to school for the classmates of my 8 year old birthday boy a couple of weeks ago.  The kids love them and they are easy to make.  Our first try was with the frozen yogurt then we decided to just bring ice cream for the classmates.  The kids get to have cake and ice cream together.  It was a hit.

INGREDIENTS
1 package (18-1/4 ounces) cake mix, plus ingredients to prepare mix
24 flat bottomed ice cream cone
PREPARATION:
  1. Preheat oven to 350°F.
  2. Prepare cake mix according to package directions. .
  3. Spoon 1/4 cup batter into each ice cream cone.
  4. Stand cones in 13X9-inch baking pan or in muffin pan cups. Bake about 20 minutes or until toothpicks inserted into centers come out clean. Cool completely on wire racks.
  5. Frost cupcakes and decorate as desired. Or top with frozen yogurt or ice cream.

Friday, May 11, 2012

Monster Cookies


Another recipe from my mother-in-law the hubby has been craving for a while now.  I finally remembered to asked for the recipe a couple of weeks ago and tried it.  They are exactly how the hubby wanted them to be and the kids love them.  I was expecting it to be too sweet but was surprised that it was not.  Yummy...

Ingredients:

6 eggs
2 sticks butter, softened
3 cups creamy peanut butter
2 cups white sugar
2 cups brown sugar
4 teaspoon baking soda
1 tablespoon white karo syrup
1/2 tablespoon vanilla
9 cups quick oatmeal
2 cups chocolate chips
1 pound colored M&M's
12 ounce butterscotch chips

Procedure:

In a very large bowl, I use a large cooking pot, mix first 8 ingredients very well.  Stir in the oatmeal, M&M's and the chips.  Roll into size of golf balls.  Flatten with bottom of glass.

Bake at 350 degrees for 12-15 minutes.  Do not over bake ( 6 cookies per sheet).