Showing posts with label Dessert. Show all posts
Showing posts with label Dessert. Show all posts

HOMEMADE BROWNIE BUTTER CAKE RECIPE

Brownie Butter Cake-thick brownies and wealthy butter cakes square measure combined into one decadent and to-Die-for cakes! Bake the brownies 1st then butter cakes.

So, you'll be able to clearly see why i am keen on this butter cake brownies – it's butter cakes, but better, as a result of Brownie is there at the lowest of butter cakes.

HOMEMADE BROWNIE BUTTER CAKE RECIPE
HOMEMADE BROWNIE BUTTER CAKE RECIPE

Simply put, this butter brownie cake is simply good and irresistible.

This instruction entails double baking: 1st, you bake Brownie, then butter cakes square measure happening on prime.

However, the endowed time is priceless once you sink your teeth into a chic, buttery, warm, brown-y Brownie cake brownies.

HOMEMADE BROWNIE BUTTER CAKE RECIPE

INGREDIENTS:
Brownie:

  •  140 g dark chocolate (broken into pieces) (5oz.)
  •  50 g unsalted butter (1/4 cup)
  •  50 g brown sugar (1/4 cup)
  •  1 egg
  •  35 g all-purpose flour (1/4 cup)

Butter cake:

  •  120 g unsalted butter (1/2 cup)
  •  100 g sugar (I reduced by 1 tbsp) (1/2 cup)
  •  2 eggs
  •  120 g all-purpose flour (1 cup)
  •  2 g baking powder (1/4 tsp)
  •  50 ml fresh milk (3 1/2 Tbsp)

INSTRUCTIONS:

  1. Grease and line a 10cm x 20cm (4x8-in) loaf pan with aluminium foil.
  2. Preheat oven to 180C/350F.
  3. To make brownie, melt chocolate and butter over low heat. Remove and leave to cool slightly. Stir in brown sugar until blended.
  4. Add in egg, mix well. Fold in flour, mix until well combined. Pour batter into prepared pan. Bake in preheated oven for 15 minutes. Remove.
  5. To make butter cake, beat butter with sugar until creamy. Add in eggs, one at a time, beating well after each addition.
  6. Fold in sifted flour and baking powder, alternately add in fresh milk, mix to form batter.
  7. Spread the butter cake batter over brownie, bake in oven at 160C/320F for 25-30 minutes or until cooked. Insert a cake tester in the middle to check doneness.

HOMEMADE EASY S'MORES BROWNIES

HOMEMADE EASY S'MORES BROWNIES
HOMEMADE EASY S'MORES BROWNIES
S'mores brownies are the right instruction to serve till this summer. Golden cracker crust, lidded with fudgy brownies, marshmallows, and chocolate chips. Brownie s ' Mores is incredibly easy to form and can improve your Brownie treats to your friends and family. 

If you say the word s ' Mores you'll bet i'll be joyful and listening. one thing regarding cracker, Chocolate, and candy move. give a contribution Fudgy brownies and this s ' Mores simply got a full heap tastier. 

I idolised the box brownies, they were fast, easy, and solely required some ingredients. Dress up brownies simply makes them style higher, and this instruction is dynamite in style. 

Simply place your brownies during a pan and canopy with lid or wrap in aluminium foil. Then continue at the counter for 4-5 days. they'll begin drying out with day after day. Then simply take and revel in after you wish.

EASY S'MORES BROWNIES RECIPE

INGREDIENTS:

  • 1 Package of Graham Crackers (About 12-15 crackers full crackers)
  • ½ Cup Sugar
  • 6 Tbsp. Butter, Melted
  • 1 Box of Brownie Mix, Prepared according to Directions
  • 1 - 10 oz. Package of Miniature Marshmallows
  • 1 Cup of Chocolate Chips

INSTRUCTIONS:

  1. Place the Graham Crackers in a Food Processor and Pulse until finely crushed
  2. Add in Butter and Sugar and Pulse until well mixed and everything feels slightly wet
  3. Press Graham Cracker mixture into the bottom of a Parchment Lined 9x13 Baking Dish
  4. Prepare your Brownie Mix according to the Package Directions
  5. Pour Brownie Mix on top of the Graham Cracker Crust
  6. Bake at 350 Degrees for 22 - 25 Minutes, until center is set
  7. Remove from oven and top with Marshmallows and Chocolate Chips Immediately
  8. Turn Oven to Broil
  9. Place Brownies under the Broiler for about 3 minutes until they just start to brown

HOMEMADE PUMPKIN PIE CUPCAKES

Pumpkin Pie Cupcakes area unit little pumpkin pies that you just will eat together with your hands. Like delectable course recipes for falling and Thanksgiving!

We area unit totally obsessed currently with all things pumpkin and pumpkin seasoning. Currently, we tend to area unit change of state pumpkin doughnut holes and pumpkin buns. The Magic Pumpkin cake is another fan favorite too! If you cannot get enough, you are in luck, as a result of we've whipped up nonetheless one larger treat for you

HOMEMADE PUMPKIN PIE CUPCAKES
HOMEMADE PUMPKIN PIE CUPCAKES

For Thanksgiving this year, rather than creating pumpkin cakes, why not create a pumpkin cake cake?? No fork required, simply grab it and eat!

This bite-dessert is formed with all of your usual Pie ingredients: pumpkin puree, milk, sugar, pie seasoning, etc. For icing, we tend to simply use an outsized spoon of topping. What Pie would be sensible while not it?

HOMEMADE PUMPKIN PIE CUPCAKES

INGREDIENTS:

  • 1 15 oz. can pure pumpkin puree
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 tsp. vanilla extract
  • 3/4 cup evaporated milk
  • 2/3 cup all-purpose flour
  • 2 tsp. pumpkin pie spice mix
  • 1/4 tsp. kosher salt
  • 1/4 tsp. baking soda
  • 1/4 tsp. baking powder
  • whipped cream for topping

INSTRUCTIONS:

  1. Preheat oven to 350F and line a muffin pan with cupcake liners.
  2. In a large bowl, combine pumpkin puree, sugar, eggs, vanilla extract, and evaporated milk and whisk until smooth.
  3. In a separate medium bowl; combine flour, pumpkin pie spice mix, salt, baking soda, and baking powder and whisk until combined.
  4. Pour dry mixture into pumpkin mixture and mix just until combined.
  5. Use a cookie scoop to scoop batter into the prepared muffin pan, filling each muffin cup with 1/3 cup batter.
  6. Bake for about 20 minutes, until cupcakes are set.
  7. Let cool in the muffin pan for about 30 minutes.
  8. Transfer cupcakes to a serving tray or plate and chill in the refrigerator for 30 minutes.
  9. When ready to serve, top cupcakes with whipped cream and sprinkle with pumpkin pie spice.

RAW VEGAN RASPBERRY CHEESECAKES

These raw vegan raspberry cheesecakes are made with healthful uncooked components and made into flawlessly sized individual quantities! store them for your freezer and enjoy one whenever you want!


One aspect I really like about these raw vegan raspberry cheesecakes is they can be made into person quantities, or you may make them as a whole cake. I for my part love them as person cupcakes due to the fact they’re perfectly portioned!

You don’t ought to be celebrating Valentine’s day to enjoy these raw vegan raspberry cheesecakes. You could experience them for your very own, or with friends and own family

RAW VEGAN RASPBERRY CHEESECAKES

INGREDIENTS :

  • Base
  • 1 cup almonds
  • 1 cup Medjool dates

Cheesecake

  • 2 cups raw cashews (soaked overnight, rinsed, and drained)
  • 1/2 cup coconut milk
  • 1/3 cup maple syrup
  • 1/4 cup lemon juice
  • 1/3 cup coconut oil, melted
  • 1 tsp vanilla extract
  • 1 cup raspberries

Raw icing (optional) 

  • 1  1/2 cup cashews (soaked overnight)
  • 1/3 cup raspberries
  • 3 tbsp maple syrup
  • 1/4 cup coconut oil, melted
  • 1/3 cup almond milk
  • 1 tsp vanilla extract

INSTRUCTIONS :

  1. In a food processor blend the almonds and Medjool dates together until it forms a sticky dough. (if your dough isn’t sticky enough to bind together, add a couple more dates.
  2. Press the dough into the bottom of a silicone cupcake mold and set in the fridge while you prepare the cheesecakes
  3. Blend the raw cashews, coconut milk, maple syrup, lemon juice, coconut oil, and vanilla together in a high-speed blender until smooth and creamy. Pour half the mixture into the cupcake molds, leaving the rest to make the raspberry layer.
  4. Add the raspberries to the blender and blend until smooth. Add the raspberry layer on top and place in the freezer.
  5. Let freeze for 4 hours then remove from freezer and serve
  6. To make the raw icing, blend all the icing ingredients together in a blender until smooth. Scoop into a bowl and place in the fridge to firm up for 2 hours. Put in a piping bag if desired and pipe onto the cheesecakes

RASPBERRY CHOCOLATE ROLL

Show your loved ones how much you care about them this Valentine’s Day with this decadent yet simple to make Raspberry Chocolate  Roll.

Once you unfold the filling on, roll the cake right back up (without the towel of course). Cover it with plastic wrap and place it within the fridge to firm up for three plus hours. Before serving, top it with the ganache, whipped cream and sparkling berries. Refrigerate until equipped to plate, slice, and serve.

RASPBERRY CHOCOLATE ROLL

How is a sponge cake specific than a everyday ole cake? It’s broadly speaking made up of flour, sugar, and eggs. There’s NO butter or oil! This composition facilitates the cake maintain collectively well and no longer fall apart whilst rolling. And noticeably, it’s nonetheless moist!

RASPBERRY CHOCOLATE ROLL

INGREDIETNS :
FOR THE BATTER:

  • 4 eggs divided
  • 1/2 cup + 1/3 cup sugar divided
  • 1 teaspoon vanilla
  • 1/2 cup flour
  • 1/3 cup water
  • 1/3 cup cocoa powder
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon salt

FOR THE FILLING:

  • pinch of salt
  • 1 cup powdered sugar divided
  • 1 cup heavy whipping cream
  • 1/2 cup freeze dried raspberries 1/2 ounce
  • 1 8 ounce package cream cheese, room temperature
  • 1/2 teaspoon vanilla

FOR THE GANACHE:

  • 3 ounces semi-sweet chocolate chips
  • 6 tablespoons heavy whipping cream

FOR THE TOPPING:

  • 1 6 ounce container fresh raspberries


INSTRUCTIONS :

FOR THE CAKE:
  1. Preheat oven to 350 degrees F (325 if using a dark pan). Line a 10×15 inch jell roll pan with parchment paper and grease with cooking spray.
  2. In a mixing bowl, use an electric hand mixer to beat egg whites until soft peaks (peaks fall when you lift the beaters). While mixing, slowly add in the 1/2 cup sugar and beat until stiff peaks.
  3. In a bowl of a stand mixer with whisk attachment, beat egg yolks on medium speed for 3 minutes, add the 1/3 cup sugar and vanilla and beat 2 more minutes.
  4. In another mixing bowl, mix flour, cocoa powder, baking powder, baking soda, and salt together. Alternately add flour mix and the 1/3 cup water to the egg yolk mixture in the stand mixer. When thoroughly mixed (scrape down sides of the bowl), fold the chocolate batter into the egg whites a little at a time. Keep stirring until completely combined.
  5. Spread batter into the prepared baking pan and bake for 12-15 minutes until toothpick comes back clean and cake springs back when lightly touched.
  6. Meanwhile, prepare a dish towel coated thoroughly in powdered sugar.
  7. When the cake is done, immediately invert it onto the towel. Remove the parchment paper and then starting at the narrow end, roll it up. Let it cool completely.


FOR THE FILLING:
  1. Place freeze dried raspberries in a blender and pulse into a fine powder (yields about 2 tablespoons).
  2. In the bowl of a stand mixer fitted with the whisk attachment, beat heavy whipping cream and 1/4 cup powdered sugar until stiff peaks form. Remove whipped cream into a separate bowl.
  3. In the stand mixer bowl (no need to clean) fitted with the paddle attachment, beat the cream cheese until smooth. Add in 3/4 cup powdered sugar, raspberry powder, vanilla, and salt.
  4. Fold in 1 1/2 cups of the whipped cream until combined and place the remaining whipped cream the fridge to use as a garnish on top (you may need to whip with a whisk if it loses stiffness).
  5. Carefully unroll the cake. Spread the raspberry filling evenly over the entire surface and then roll the cake back up the same way it was rolled before.
  6. Place cake roll on a plate, cover with plastic wrap, and place in the fridge for at least 3 hours.

FOR THE GANACHE:

  1. Heat the 6 tablespoons whipping cream in the microwave for 45 seconds or until hot and then add the chocolate chips. Cover and let it sit for two minutes and then stir until smooth. Let the ganache come to room temperature (about 5-10 minutes) before pouring and spreading over the cake.
  2. Let the ganache cool on the cake for about 5 minutes and then top with the whipped cream (the leftover from the filling) and fresh raspberries. Sprinkle with powdered sugar. Slice and serve. Store leftover cake in the fridge.

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