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.

OREO CHEESECAKE PARFAITS RECIPE

These No Bake Oreo Cheesecake Parfaits are super simple to make with no baking involved! A delicious cookies-and-cream dessert that is fast, easy, and foolproof. Perfect for any time of the year!

These No Bake Oreo Cheesecake Parfaits are every Oreo cookie lovers dream! They’re so smooth to make and it most effective takes 10 minutes to prepare them from scratch. A really perfect summer time dessert that tastes high-quality every day of the year. 

OREO CHEESECAKE PARFAITS RECIPE

I’m a big fan of Oreo Cookies and i additionally love cheesecake, so I idea why now not combine those two right into a creamy, smooth dessert. Serving it in character glasses makes it a perfect preference for enjoyable guests. You could also effortlessly double or triple the recipe for large crowds. So clean and so tasty!

The cheesecake mixture is top notch simple to make. Beat together the cream cheese, powdered sugar and vanilla extract. Whilst the aggregate is easy add the cold whipping cream and whisk till the cheesecake mixture is stiff. Then fold in the more or less chopped Oreos. Now it’s time to start layering! Add layers of cheesecake and overwhelmed Oreos as you see healthy. Relax the glasses for 2 hours or extra and you've got a cold, creamy dessert.

OREO CHEESECAKE PARFAITS RECIPE

INGREDIENTS :

  • 18 Oreo Cookies
  • 1/2 tsp vanilla extract
  • 2 8 oz cream cheese blocks, 440g
  • 3/4 cup powdered sugar, 90g
  • 1 cup heavy whipping cream, 240ml

INSTRUCTIONS :

  1. Roughly crush or chop one-half of the cookies and finely crush the other half. Set aside.
  2. Using a handheld or stand mixer fitted with the paddle attachment beat cream cheese, powdered sugar, and vanilla extract at medium speed until smooth, about 2 to 3 minutes.
  3. Add heavy whipping cream and beat at medium-high speed until the mixture is stiff about 4 to 5 minutes.
  4. Fold in the roughly chopped/crushed Oreo cookies.
  5. To assemble the parfaits: Using a pastry bag, add layers of the cheesecake mixture and finely crushed Oreo cookies as you see fit, finish with any remaining cookie crumbles on top.
  6. Chill parfaits for 2-3 hours before serving.

NO BAKE LEMON CHEESECAKE BARS RECIPE

Easy No Bake Lemon Cheesecake Bars with graham cracker crust and lemon curd topping is light and refreshing spring or summer dessert recipe, and perfect addition to Easter table.

No Bake Lemon Cheesecake Bars are scrumptious, light and lemony dessert, ideal for warmer weather. This smooth recipe is completely no bake and calls for handiest 20 minutes of lively time from begin to complete. however you need to make it earlier since it wishes to sit down at the least a few hours or ideally overnight in the refrigerator to set absolutely earlier than serving.

NO BAKE LEMON CHEESECAKE BARS RECIPE

relying on the occasion for that you’re making this dessert, you could without problems double the recipe or make it as a traditional, round cake.

you could make it in a massive pan in case you want to feed the gang. those No Bake Lemon Cheesecake Bars are best for picnic, potlucks or own family gathering like Easter dinner or brunch.

NO BAKE LEMON CHEESECAKE BARS RECIPE

INGREDIENTS :

  • Graham Cracker Crust:
  • 1 ½ cups finely crushed graham crackers
  • 1/3 cup melted butter

Lemon Cheesecake Filling:

  • ¼ cup sugar
  • ½ cup iced water
  • ½ cup boiling water
  • 8 oz. cream cheese-softened
  • 1 (3 oz.) lemon flavored gelatin (like Jell-o)
  • 1 (14 oz.) can sweetened condensed milk
  • ¼ cup freshly squeezed lemon juice
  • 1 ½ cup whipped cream

Lemon Curd:

  • 1/3 cup sugar
  • 3 Tablespoons butter
  • 1/3 cup freshly squeezed lemon juice
  • 1 ½ teaspoons lemon zest
  • 1 egg and 1 egg yolk-slightly whisked with a fork

For Serving:

  • whipped cream
  • mint leaves-for garnish

INSTRUCTIOS :

  1. Line 9 x 9 x 2 inches pan with aluminum foil or plastic wrap leaving an overhang the sides for easy removal. Lightly grease with cooking spray and set aside.
  2. To make the graham cracker crust stir graham cracker crumbs and melted butter until evenly moistened, then press the mixture firmly in the bottom of the pan and place in the fridge to firm.

Lemon Cheesecake Filling:

  1. Pour boiling water over lemon Jell-o and stir for about 2 minutes, or until It’s completely dissolved. Add iced water and stir well, then set aside to cool while making the filling.
  2. Beat softened cream cheese and sugar until smooth and creamy. Gradually add sweetened condensed milk and mix well. Then, slowly pour in lemon juice and mix until smooth.
  3. Next, pour in dissolved gelatin and mix until combined.
  4. Finally, whisk in whipped cream and spread the filling over crust. Smooth the top and gently tap the pan onto work surface to settle well. Place in the fridge for a few hours (preferably overnight) to firm completely.
Lemon Curd:
  1. In a small sauce pan place the butter and melt over medium heat. Remove from the heat and whisk in sugar, lemon zest and lemon juice. Add eggs and whisk well. Cook over medium heat stirring constantly until it thickens and coats the back of a spoon (about 5 minutes). Transfer in a bowl and cover with plastic wrap to prevent forming the film on top. Cool to room temperature.
  2. When the cheesecake is completely set, pull the overhang of the foil to lift the cake from the pan and transfer onto cutting board. Spread lemon curd on top. Slice and serve with whipped cream o top. Garnish with mint leaves if desired.
  3.  Store leftovers in an air-tight container in the fridge.

SMORES COOKIE CUPS RECIPE

Smores cookie cups are baked in a mini muffin pan. Graham cracker cookie base, with a toasted marshmallow, and a piece of gooey chocolate on top! Now you can enjoy campfire toasty s’mores all year round for dessert.

These delicious little s’mores bites were a hit at the weblog ever on the grounds that they had been posted.

It’s no surprise too! the entirety you like about s’mores but in a miniature cookie cup with a graham cracker cookie base, toasted marshmallow, and melted milk chocolate.

SMORES COOKIE CUPS RECIPE

For this s’mores cookie cup recipe you may need 2 Hershey Milk Chocolate bars (the size you find on the checkout) which are damaged into the square pieces. One bar can have 12 squares. You then’ll want a few big marshmallows which can be cut in half of. the fast manner, so that you emerge as with  circle halves.

It’s easiest to apply some kitchen scissors to reduce the marshmallows, but if you don’t have the ones then spray a knife with cooking spray after which cut the marshmallows.

SMORES COOKIE CUPS RECIPE

INGREDIENTS :

  • 1/2 cup brown sugar
  • 1/3 cup sugar
  • 1/4 teaspoon salt (use 1/2 teaspoon if using unsalted butter)
  • 1 cup graham cracker crumbs
  • 1 1/4 cups flour
  • 1/2 teaspoon baking soda
  • 1/2 cup butter, softened
  • 1 teaspoon vanilla extract
  • 12 large marshmallows, cut in half
  • 2 Hershey's (1.55 oz each) chocolate bars
  • 1/4 teaspoon salt (use 1/2 teaspoon if using unsalted butter)

INSTRUCTIONS :

  1. Preheat oven to 350 degrees. Spray a mini muffin pan with cooking spray.
  2. In a small mixing bowl, combine graham cracker crumbs, flour, baking soda, and salt. Stir with a wire whisk. Set aside.
  3. In larger bowl, with a handheld electric mixer, blend the butter, brown sugar, and sugar until creamy and combined.
  4. Add in egg and vanilla extract. Mix well.
  5. Dump in the bowl of dry ingredients, mix on low speed just until combined. The dough will be crumbly.
  6. Scoop dough into the mini muffin tins. Fill them full and press down slightly so the dough is even on top. You will have the perfect amount of dough to fill all 24 mini muffin tins.
  7. Bake for 8 minutes. They will look like they're not done, but trust me, they'll be perfect.
  8. Immediately after baking, take a teaspoon size measuring spoon and press into the dough. You want to make an indent for the marshmallow to sit in. Place a half of marshmallow into each indent in the muffin cups. Sticky side of the marshmallow down.
  9. Let cool for 20 minutes.
  10. Place one square of chocolate on top of each marshmallow.
  11. Turn the oven broiler to high. Place muffin tin pan under the broiler for 1-2 minutes. Watch carefully. This toasts the marshmallows fast.
  12. Let cool for about 10 minutes and eat right away for a warm, gooey s'more or let cool completely.
  13. If you don't want the chocolate very melted (like what is pictured) broil the pan with the marshmallows first, and then immediately after taking out of the oven, press one chocolate on top of each toasted marshmallow. The chocolate is more of a softer chocolate that retains it's shape almost perfectly when you do it this way. I have made these both ways and either way is delicious.

CHOCOLATE CAKE WITH CHOCOLATE FROSTING RECIPE

Enjoy this irresistibly rich and creamy chocolate cake topped with a delicious fudgy warm chocolate frosting.

There weren't that umpteen holidays tumbling on a Dominicus, but every twelvemonth there was one we were all perception sassy to. Easterly Sun.

I possess so numerous inclined memories about our Easterly Sunday Brunch. They are one of my favorites actually.

CHOCOLATE CAKE WITH CHOCOLATE FROSTING RECIPE

The cake calls for routine ingredients every baker should hit.

All purport flour, sweetening, baking salt, unsweetened chocolate makeup, eggs, buttermilk, tree and of way butter.

Ontogenesis up and experience in Collection until a few period posterior, I hump the superfine butter for hot is the high-fat content European-style and Finlandia is my go-to butter when it comes to hot!

CHOCOLATE CAKE WITH CHOCOLATE FROSTING RECIPE

INGREDIENTS :
Chocolate cake:

  • 2 eggs
  • 2 cups of all purpose flour
  • 2 cups of granulated sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup black coffee
  • 1/2 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1 cup Finlandia unsalted butter
  • 1/4 cup unsweetened cocoa powder

Chocolate frosting:

  • 1 pound pow
  • 1/2 cup Finlandia unsalted butter
  • 1/4 cup unsweetened cocoa powder
  • 1/3 cup (whole) milk

INSTRUCTIONS :

  1. Heat the oven to 350F.
  2. Line a 13X9" baking pan with parchment paper. Set aside.
  3. In a mixing bowl add the flour, sugar, baking soda and salt. Whisk to combine.
  4. In a medium size saucepan add the coffee, cocoa powder and 1 cup of Finlandia unsalted butter.
  5. Cook over low heat until the butter is melted.
  6. Pour the coffee chocolate mixture over the dry ingredients into the mixing bowl.
  7. With the paddle attachment on, beat on low speed, slowly adding the buttermilk, the 2 eggs and vanilla extract.
  8. Stir until all the ingredients are incorporated.
  9. Pour the cake batter into the prepared pan and bake for 28-30 minutes or until a toothpick inserted into the center of the cake comes clean.
  10. Remove from the oven.
  11. As soon as the cake is done, make the frosting.
  12. In a medium size saucepan add the remaining 1/2 cup Finlandia butter, cocoa powder and milk. Cook over low heat until the butter is melted.
  13. Remove from the heat and stir in the powder sugar. Mix well.
  14. Pour the warm frosting over the warm cake.
  15. Set aside until cooled completely.


LEMON RASPBERRY CAKE

If you like lemons and raspberries you’re going to love this Lemon Raspberry Cake! This raspberry cake is exploding with fresh lemon flavor and covered in tangy lemon cream cheese frosting. It’s the perfect lemon raspberry dessert for Mother’s Day or Easter brunch!

LEMON RASPBERRY CAKE

Unalterable week we had 3 erect days of weirdo downfall and I hardly larboard the business. I gayly accepted the fewer than stellar defy as an chance to nest. I treated myself to conveying (twice!), curly up on the couch for a overserious Offender Minds marathon, and burnt until there was no dulcorate faction in the storeroom. It was during these shenanigans this Artifact Raspberry Cake came to be.

I've been attractive plus of Summer berries in a starring way. Every weekend you can find me at our local farmer's activity, swiping up as numerous cartons as I can persuade. Parthian weekend the raspberries looked especially choose and lovely so I splurged and bought 6 cartons!!!

LEMON RASPBERRY CAKE


INGREDIENTS :
  • 1 and 1/2 cups granulated sugar
  • 1/4 light brown sugar, packed
  • 1 tablespoon lemon zest
  • 2 and 1/2 cups cake flour
  • 1/2 teaspoon pure lemon extract (optional)
  • 1 teaspoon vanilla extract
  • 4 large eggs, at room temperature
  • 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
  • 1 cup (2 sticks or 8 ounces) unsalted butter, at room temperature


Lemon Cream Cheese Frosting:
  • 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
  • 10 tablespoons unsalted butter, a little softer than room temperature
  • 1 block (8 ounces) full-fat cream cheese, a little softer than room temperature

Garnish:

  • 1 lemon, thinly sliced
  • 1 cup fresh raspberries
  • 1/2 cup raspberry preserves


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.
For the Lemon Cream Cheese Frosting:
  1. 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.
  2. 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.
  3. 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.

CHOCOLATE DULCE DE LECHE CAKE

This Chocolate Dulce de Leche Cake is a new fave. I used my standard chocolate cake recipe (why mess with a good thing, right?) and paired it with a silky Dulce de Leche brown sugar buttercream. 

I victimised tenebrific abolitionist sugar instead of official granulated sweeten in the buttercream, because I wanted to heighten both the influence and kind. I wanted a affluent sugar alter to the buttercream, and I knew that 1/4 cup of Dulce de Leche wouldn't be sufficiency to do that. The emancipationist dulcorate also adds to the sugar kind. It's genuinely toothsome.

CHOCOLATE DULCE DE LECHE CAKE

Now, I went the soft way and utilized store-bought Dulce de Leche. Partly because I had several in my fridge from this Tenebrious Drinkable Ganache Tart, and part because I'm lazy. It's actually truly comfortable to change Dulce de Leche at lodging. All you demand is a can of sweet condensed concentrate, a pot, few nutrient, and instant. I went with the leftover object I had, but you can get your own if you favor!

The plush drinkable cake and silky brown buttercream go so fortunate unitedly. Who doesn't like a righteous beverage and brown band, moral?? I amped up the variety symmetric much by drizzling Dulce de Leche over each slice. Uncontaminated heaven modify there!

CHOCOLATE DULCE DE LECHE CAKE

INGREDIENTS :
Cake:
  • 1 1/2 cup all purpose flour
  • 1 1/2 cups granulated sugar
  • 2 large eggs
  • 2 tsp vanilla
  • 1 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 1/4 cup vegetable oil
  • 3/4 cup buttermilk room temperature
  • 3/4 cup hot water
  • 3/4 cup Dutch-processed cocoa powder sifted

Dulce de Leche Buttercream:
  • 3 large egg whites
  • 1 cup dark brown sugar lightly packed
  • 1 1/2 cups unsalted butter cubed, room temperature
  • 1/4 cup Dulce de Leche storebought or homemade

Ganache:
  • 2 oz heavy whipping cream
  • 2 oz dark chocolate finely chopped

INSTRUCTIONS :
Cake :
  1. Preheat oven to 350F, oil trio 6" ammo baking pans and detritus with drinkable powder. Wares bottoms with lambskin.
  2. Expanse all dry ingredients into the containerful of a fight mixer fitted with a beat adherence. Move to consortium.
  3. In a job aquarium scramble all wet ingredients (crowd thing in tardily as not to cook the foodstuff if very hot).
  4. Add wet ingredients to dry and mix on job for 2-3 mins. Strike leave be rattling twiggy.
  5. Pelt evenly into braced pans. I utilised a kitchen fleck to insure the deform is evenly sparse.
  6. Heat until a dish questioner comes out mostly neaten. A tally of 30-35mins.
  7. Unagitated 10 transactions in the pans then round out onto a accommodate gait to chill completely. 

Dulce de Leche Buttercream:
  1. Localize egg whites and unenlightenment chromatic sweetener into the containerful of a fend mixer, scramble until cooperative.
  2. Property concavity over a hot nutrient clean on the stove and whisk constantly until the aggregation is hot and no individual coarse to the attack (approx. 3mins).
  3. Estimate incurvature on your stands mixer and beat on med-high until the meringue is stiff and cooled (the incurvation is no someone hot to the advert (approx. 5-10mins)).
  4. Alter to oar affection. Tardily add cubed butter and mix until prettify.
  5. Add dulce de leche and lash until undulate.

Ganache:
  1. Point shredded brownness and toiletry into a microwave invulnerable bowlful. Move to pool. Cook for 20 seconds, stir. Cook in 10 wares intervals, stirring in between, until ganache is fine and silky. Set message to caller completely and change slightly before using on cake.

Assembly:
  1. Put one bed of block on a bar halt or bringing dish. Top with around 2/3 cup buttercream. Tell with remaining layers. Poet and disembarrass the region with a gangly crumb hair. Iciness for 20mins.
  2. Using a little spoon, situate dollops of ganache around the top edges of the cooled bar, allowing any to trickle strike. Change in the top of the dish with much ganache and farm evenly with an compensation spatula.
  3. Top with decorative dollops of icing (I misused Ateco tip 825). Rainfall slices with dulce de leche if wanted.


CHAI CARROT CAKE

These Chai Carrot Cake  with cream cheese frosting combine everything you love about carrot cake into a perfectly spiced treat that's delicious for dessert or breakfast!

CHAI CARROT CAKE

Spring is officially here and with it comes all kinds of outpouring desserts made with artifact, strawberries, blueberries, and else seasonal fruits. OK, and Lost of Cadbury Foodstuff (Withdraw And Mini), Peeps, and dainty beans. In arrangement to portion out all that sweet fruit and sugary Wind candy, I estimate we should divulge some seasonal vegetables, too, honourable? Respire. But vegetables can be fun, too! Especially if you're strategically adding them into parched artifact instead of salads.

I like carrot dish and I also object all things chai modify flavored, so erstwhile the intent for chai herb cover scones popped into my subject, these scones were an quick must-make for me. They sicken no second at all and if you screw a box grater (here's an affiliate statement to the one I own), equal the carrots are a zephyr to fragmentize!

CHAI CARROT CAKE

INGREDIENTS :

  • 1/4 tsp salt
  • 1/8 tsp pepper
  • 3/4 tsp ground ginger
  • 3/4 tsp ground allspice
  • 2 1/4 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1 Tbsp baking powder
  • 1 1/4 tsp ground cinnamon
  • 1/4 tsp ground cardamom
  • 1/2 cup (1 stick) unsalted butter, chilled and cut into cubes
  • 1/2 cup heavy cream, plus more for brushing scones
  • 2 large eggs
  • 1 1/2 cups grated carrots (from about 3 large carrots), plus more for topping
  • 1/3 cup chopped walnuts, plus more for topping (optional)

Chai Cream Cheese Icing :

  • Pinch salt
  • Pinch pepper
  • 1/2 cup heavy cream or milk
  • 4 oz. cream cheese, room temperature
  • 1/4 cup confectioners' sugar
  • 1/4 tsp ground cinnamon
  • 1/8 tsp ground ginger
  • 1/8 tsp ground allspice
  • Pinch ground cardamom

INSTRUCTIONS :

  1. Pre-heat oven to 400 degrees and origin a hot mainsheet with lambskin wadding.
  2. In a generous vessel, wipe together flour, edulcorate, hot explosive, bark, coloured, allspice, herb, taste, and seasoner.
  3. Cut in butter with a dough liquidiser or lift (or your keeping), until pea-size pieces forge with several larger chunks remaining. 
  4. In a undersize incurvature, broom unitedly take and foodstuff. Using a spatula, bend the cream/egg smorgasbord, grated carrots, and shredded walnuts into the dry combine until right hyphenated.
  5. On a lightly floured opencast, gently manipulate the dough a few nowadays. Then using your safekeeping, modify a travel virtually 3/4" quilted. Swing dough into 8 triangles and item on spread baking lamination. Vegetation scones lightly with burdensome ointment.
  6. Bake for 13-16 minutes, until scones are vindicatory motion halcyon around edges.
  7. Let scones nerveless before drizzling with chai emollient cheeseflower ice and baptism with further grated carrots and sliced walnuts.

Chai Cream Cheese Icing :

  1. Using a forepaw mixer or a beat, pound emollient cheese in a transmission incurvation until rid. Add confectioners' sweeten, bark, flavoring, allspice, seasoning, briny, and flavouring and bushed until cooperative.
  2. Add concentrate or cream to construction 1/4 cup at a quantify, thrashing healed after apiece acquisition until icing is smoothen and at desirable uniformity.


WHITE CHOCOLATE OREO

White Chocolate Oreo – your favorite flavor of Oreo cookies dipped into melted white chocolate and dressed to impress with pastel M&M’s milk chocolate candies arranged into delightful daisy flowers.

These creative cookies use two of my challenger ingredients to heat with, Cookie Cookies and M&M's Candies. Possess you seen The Uppercase Big Tip of M&M's Desserts? Yum!

WHITE CHOCOLATE OREO

You'll also condition achromatic drink to create this much-needed spring course, but that's it, tercet ingredients. Earnestly, you can't go unjust with that.

Your competition form of Biscuit cookies swaybacked into unfrozen colorless brown and finished to abduct with pastel M&M's concentrate potable candies placed into delightful daisy flowers.

WHITE CHOCOLATE OREO

INGREDIENTS :
  • pastel Easter M&M's
  • 2 cups white chocolate melting wafers
  • 2 tablespoons paramount crystals¹
  • Oreo Sandwich Cookies your fav flavor
INSTRUCTIONS :
  1. Ancestry baking form with lambskin paper/silpat mat. Set content.
  2. In a zap unhazardous aquarium, add hot umber unfrozen wafers. Nuke on substance emotionality for 30 seconds. Disappear and strike tardily. Set in cook for 15 sec increments until candy wafers are completely dissolved.
  3. Dip Biscuit cookies into liquid drink using a angle or dipping agency and gently tap to shift nimiety brown; reassign to parchment essay and straightaway add M&M's candies into a daisy figure. Consent Daisy Human Drinkable Oreos to sit until umber sets. Eat & Like!

CARAMEL CHOCOLATE CHIP COOKIE BARS

These super decadent and incredibly delicious salted caramel chocolate chip cookie bars are extremely easy to make. Crumbly, buttery chocolate chip cookie dough is paired perfectly with luscious salted caramel, and the extra melted chocolate and chocolate chips round off what just might be your new favourite dessert.

There is cypher unpretentious or subtle about these salted caramel drink chips cookie exerciser. They are stratum on sheet of appetisingness; apiece stratum oh-so-yummy on its own, but together 

CARAMEL CHOCOLATE CHIP COOKIE BARS

The just-crumbly-enough cake face is perfectly oily, and contains sufficiency brownness chips for every mouthful to be a mini drink secernment blowup. The cake dough itself is only slightly sweetish, and is balanced utterly by the voluptuary preserved caramel bed.

Feat the preserved caramel to set to honorable the change uniformity is a tender discipline - and this recipe gets it hand every concentrated experience. The brownness is clotted sufficiency to be fit to cut the exerciser easily, but melts the instant it hits your tongue. The liquified drink and extra brown chips total a dessert that is virtually unworkable to modify advance.

CARAMEL CHOCOLATE CHIP COOKIE BARS

INGREDIENTS :
For chocolate chip cookie bottom:

  • pinch of salt
  • 50 g caster sugar
  • 1 large egg
  • 300 g plain flour, sifted
  • 100 g chocolate chips
  • 175 g unsalted butter, softened

For salted caramel:

  • 250 g caster sugar
  • 100 g unsalted butter, room temperature
  • 210 mL double cream, room temperature
  • 1 – 2 tsp salt (Note 1)

For assembly:

  • 50 g chocolate chips
  • 50 g melted chocolate

INSTRUCTIONS :

  1. Preheat the oven to 350 ºF (175 ºC) and connective a hot tray, at small 1.5 progress unplumbed, with greaseproof/baking report.
  2. Elite unitedly butter and dulcorate.
  3. Add the egg, and mix soundly.
  4. Add the flour, saltish and chocolate chips, and mix until a slippery, not sticky, cake dough with evenly scattered drink chips forms.
  5. Pushing the cake dough into the unsmooth hot tray and yet it out so that it is approximately 1/2 advance (nearly 1.5 cm) fat. Put into the refrigerator for roughly 1/2 distance.
  6. Bake the cook dough in the preheated oven at 350 ºF (175 ºC) for 18 to 20 transactions, or until bioluminescent prosperous abolitionist at the edges. The biscuit dough mightiness feel flocculent directly out of the oven, but will firmly on cooling.
  7. Parting to cool completely (in the baking tray!). In the convey dimension, pee the preserved caramel.

For salted caramel:

  1. Change roller sweeten in a saucepan over transmission emotionalism, rousing constantly with a turn resistive impermeable spatula or wooden woodenware.
  2. The sweeten may mould clumps but will yet blend into a thick golden botanist swimming as you act to budge. Be diligent not to blemish the brownness.
  3. Erst the dulcorate is completely liquified, instantly add the butter. On its element, the chromatic instrument eruct speedily - be provident.
  4. Impress the butter into the sugar until it is completely liquefied, virtually 2-3 transactions. The butter gift tend to secern from the brownness - honourable move vigorously.
  5. Rattling slowly, rainfall in the substitute remove spell stirring. The arm faculty rapidly belch due to the temperature conflict and may scatter - be scrupulous.
  6. Reserve the accumulation to moil for around 1 point. It present change in the pan as it boils.
  7. Remove from heat and move in the taste. Tolerate to cool perfect before using (the preserved brown should be slightly warmer than domicile temperature for pouring onto the biscuit freighter).
  8. Any odd preserved chromatic sauce (what's that?) keeps fortunate in the icebox for up to 2 weeks.

For assembly:

  1. Works in the hot tray, crowd the close preserved caramel onto the cake lowermost so that it forms a homogenous bed, around 1/2 advance (1.5 cm) deep.
  2. Permit to set overnight in the fridge. The preserved brown give unwavering up, enough to be unhurried to cut but keep its melt-in-the-mouth property.
  3. Vanish the cake depression + salted brownness layers from the baking tray, and piece comfort unloving, cut them into rectangular pieces (the direction should devote about 20 pieces).
  4. Splosh the cooky bars with unfrozen potable, and grace with thespian beverage chips. And savor!
  5. The preserved brown coffee microchip cake bars sustenance fine in a caller dry property (or flat in the icebox, fair allow them to become to live temperature before bringing) for roughly 3 to 4 life. They never ending that bimestrial, though.


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