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Showing posts with label cake. Show all posts
Showing posts with label cake. Show all posts

Monday, September 30, 2019

#Peaches #and #Cream #Cake

#Peaches #and #Cream #Cake

Peaches and Cream Cake

If you have a kitchen scale, use the gram measurements for best accuracy. This cake is very loose. Allow to cool completely in pan or ideally, refrigerate in pan for several hours if you'd like it to slice easily. Lovely cool, at room temperature or slightly re-warmed.
 
 

Ingredients

  • 2/3 cup white sugar (scant 2/3 cup)
  • 1 large egg
  • 1 large egg yolk
  • 1 tsp vanilla
  • 1/3 cup butter melted
  • 1/2 cup all purpose flour
  • 1 tsp baking powder
  • 6 Tbsp whole milk at room temperature
  • 6-7 fresh peaches

Instructions

  • Grease an 8 or 9-inch springform pan (if you don't have a springform, use a regular round 8 or 9-inch cake pan, but note that you will not be able to remove in one piece from this type of pan). If you'd like to later remove the cake from the base, be sure to line the bottom with a round of parchment paper. Sprinkle the inside of the greased pan with a bit of brown sugar. Wrap the outside of the springform pan in a piece of aluminum foil and place on a baking sheet.
  • Preheat oven to 355° F.
  • Peel peaches and cut flesh off sides, then cut in to chunks (don't have to be too small). Set aside.
  • Melt the butter and let it cool. In a medium bowl, whisk together the flour and baking powder. Set aside.
  • In the meantime, whisk the eggs with the sugar until the mixture is light and fluffy (2-3 minutes). Add the vanilla and (coolemelted butter until combined. Add the milk and then the flour sifted with baking powder. Gently fold peaches into the batter.
  • Pour in to the prepared pan. (*You'll know you have enough peaches if they poke above the batter when you pour it in the pan. If not, maybe add another). If you like, you can sprinkle the top with white sugar before baking for a sweet top crust. Bake in preheated 355° oven for 50-55 minutes. Remove to a cooling rack and allow to cool completely in the pan. Once cooled, refrigerate in the pan if you are making ahead. To eat right away, run a knife around the outside and remove the outer ring. Slice and serve cool, at room temperature or slightly re-warmed, garnished with a dusting of icing sugar or
  • dress it up with a scoop of vanilla ice cream or a dollop of sweetened whipped cream.
     

    Notes

    Be sure to read the "Cook's Notes" in the original post, for more tips, options, substitutions and variations for this recipe!

    Nutrition

    Calories: 229kcal, Carbohydrates: 34g, Protein: 3g, Fat: 9g, Saturated Fat: 5g, Cholesterol: 67mg, Sodium: 83mg, Potassium: 308mg, Fiber: 1g, Sugar: 26g, Vitamin A: 685IU, Vitamin C: 7.4mg, Calcium: 55mg, Iron: 0.9mg
    Nutritional information provided as general guidance only. Accuracy cannot be guaranteed.
     
 

Friday, September 6, 2019

Key Lime Bundt Cake

Key Lime Bundt Cake

Key Lime Bundt Cake

 Ingredients

  • 1 cup butter, sᴏftened
  • 4 eggs
  • 2 1⁄2 cups all-purpᴏse flᴏur
  • 1 teaspᴏᴏn baking sᴏda
  • 1 teaspᴏᴏn baking pᴏwder
  • 1⁄2 cup lime juice { yᴏu can use lemᴏn if yᴏu want }
  • 2 tablespᴏᴏns lime zest
  • 1 1⁄2 cups white sugar
  • 1⁄2 teaspᴏᴏn salt
  • 1 cup lime yᴏgurt
  • 1 Pillsbury Creamy Supreme Key Lime Frᴏsting
Instructiᴏns
  • Pre-heat ᴏven tᴏ 350°F
  • Grease and flᴏur bunt pan.
  • In a large bᴏwl, beat butter until fluffy. Slᴏwly beat in sugar.
  • Add eggs, ᴏne at a time.
  • Add lime juice and zest; mix well.
  • In a separate bᴏwl, cᴏmbine dry ingredients.
  • Fᴏld in dry ingredients intᴏ egg and butter mixture. Mix just until blended.
  • Add in the yᴏgurt last and mix again.
  • Bake fᴏr 40 minutes ᴏr until dᴏne.
  • Remᴏve cake frᴏm pan and while warm tᴏp with Lime Frᴏsting.
Nᴏtes
I like tᴏ sᴏften the frᴏsting in the micrᴏwave. Open it and warm up fᴏr 15 secᴏnds befᴏre yᴏu tᴏp the cake.

Thursday, September 5, 2019

CHOCOLATE MOLTEN LAVA CAKE

CHOCOLATE MOLTEN LAVA CAKE

These days is a special day. it is my anniversary! nowadays i am celebrating every other terrific year of being married to my excellent hunk of a husband.

INGREDIENTS:

  • 4 oz. semi-sweet baking chocolate, I have also used 4 oz. semi-sweet chocolate chips with success
  • ½ cup butter
  • 1 cup powdered sugar
  • 2 eggs
  • 2 egg yolks
  • 6 Tablespoons flour

INSTRUCTIONS:

  1. Preheat oven to 425 ranges F.
  2. Spray four small (6-eight ounces) ramekin dishes with cooking spray and vicinity on a baking sheet. Set apart.
  3. In a small microwave safe bowl, integrate butter and chocolate and soften in 30 2nd increments, string among every increment until chocolate and butter are blended and easy.
  4. Upload powdered sugar and stir in frivolously.
  5. Add eggs and egg yolks and beat in until nicely mixed.
  6. Stir in flour until properly blended.
  7. Pour and distribute batter flippantly inside the four prepared ramekin dishes.
  8. Bake at 425 ranges F for 12-13 minutes until edges are company and center is gentle, but no longer exquisite jiggly.
  9. Let cool for two minutes. using a knife, gently pull cake far from the edges then invert onto plate or serving dish.
  10. Serve with dusted powdered sugar, ice cream, magic shell or but favored. no matter the way you need to consume it, serve without delay.

MEXICAN PIZZA CASSEROLE

MEXICAN PIZZA CASSEROLE

This easy Mexican pizza casserole is simply tremendous! cheesy layered tortillas with chunky salsa and beef, it’s my family’s favourite comfort food!

INGREDIENTS:

  • 1 ground beef
  • 1 c salsa
  • 1 can cream of mushroom soup
  • 3 large tortillas (burrito style, large 10 inch)
  • 2 c cheddar cheese sharp is best
  • 1 c spicy jack cheese
  • 1/3 onion diced
  • 1 small can diced chiles optional
  • salsa verde topping
  • sour cream topping

INSTRUCTIONS:

  1. Cook dinner your floor pork with your diced onions, drain fats. put in a bowl.
  2. Add your cream of mushroom soup and salsa in with your ground beef and stir nicely. Shred your cheeses and blend in some other bowl.
  3. Spray non stick spray internal your pie plate and push 1 huge tortilla internal. a chunk of it's going to move up on the sides which is ideal.
  4. Spread 1/3 of your ground pork combination at the tortilla, accompanied by 1/3 of your cheeses.
  5. Lay another tortilla down and preserve to layer, remaining tortilla then final third of pork aggregate and cheese on top.
  6. Put within the oven at 350 ranges for 20 minutes simply so the whole lot can meld collectively.
  7. Reduce like a pie and serve topped with greater salsa, salsa verde, bitter cream, guacamole, avocado or something else you like!

Tuesday, September 3, 2019

Vanilla Bean Pistachio Cake

Vanilla Bean Pistachio Cake

Light, airy and full of flavor this Vanilla Bean Pistachio Cake is a fun and tasty flavor combination perfect for absolutely any occasion.  


Ingredients



  • 2 1/4 cup all-purpose flour

  • 2 tsp baking powder

  • 1/2 tsp baking soda

  • 1 tsp salt

  • 3/4 cup butter softened

  • 1 1/2 cup sugar

  • 3 eggs

  • 1 Rodelle Madagascar vanilla bean

  • 1/2 tsp Rodelle vanilla paste or pure vanilla extract


    • 1 cup milk

    Frosting:



  • 1 lb butter

  • 1 pkg pistachio pudding 3.4 oz

  • 1 tsp Rodelle pure vanilla extract

  • 5-6 cups powdered sugar

  • 4-6 Tbs milk


    • Chopped pistachios optional

    Instructions

    • Preheat oven to 350.
    • In bowl mix together your flour, baking powder, baking soda and salt and whisk until combined, set aside.
    • In another bowl beat together your butter and sugar until fluffy, add in your eggs 1 at a time until blended
    • Mix in your vanilla bean and vanilla paste.
    • Alternate adding your dry ingredients and milk into your wet ingredients.
    • Place in 2 9" prepared cake pans and bake for about 25-30 minutes or until golden and they spring back.
    • Remove from oven and turn onto cooling racks to fully cool.
    • Meanwhile to make frosting, in large bowl beat your butter until light and fluffy.
    • Blend in pudding and vanilla and then add in your powdered sugar 1 cup at a time.
    • Once sugar is added add in your milk slowly until you reach your desired consistency and continue to beat on high for about 5 minutes to fluff up.
    • On turnstyle or cake stand place one layer of your cake and then spread about 1 cup of your frosting in the center and spread to about 1/2" from sides.
    • Top with second layer of cake and then spread frosting around the top and sides of your cake until covered, reserving about 1 cup of your frosting for decorating.
    • To make a textured cake using a offset spatula place gently on the bottom of your cake and press into frosting and spin cake around, repeat in rows until you reach the top of your cake.
    • Pipe remaining frosting into large roses on top of cake then sprinkle with pistachios.

    Nutrition

    Calories: 588kcal | Carbohydrates: 71g | Protein: 4g | Fat: 33g | Saturated Fat: 21g | Cholesterol: 116mg | Sodium: 486mg | Potassium: 128mg | Fiber: 1g | Sugar: 57g | Vitamin A: 1050IU | Calcium: 65mg | Iron: 1mg

    The Most Amazing Chocolate Cake

    The Most Amazing Chocolate Cake

    The Most Amazing Chocolate Cake is here. I call this my Matilda Cake because I swear it's just as good as the cake that Bruce Bogtrotter ate in Matilda. Moist, chocolatey perfection. This is the chocolate cake you've been dreaming of.

    Ingredients

    The Most Amazing Chocolate Cake

    • butter and flour for coating and dusting the cake pan
    • 3 cups all-purpose flour
    • 3 cups granulated sugar
    • 1 1/2 cups unsweetened cocoa powder
    • 1 tablespoon baking soda
    • 1 1/2 teaspoons baking powder
    • 1 1/2 teaspoons salt
    • 4 large eggs
    • 1 1/2 cups buttermilk
    • 1 1/2 cups warm water
    • 1/2 cup vegetable oil
    • 2 teaspoons vanilla extract

    Chocolate Cream Cheese Buttercream Frosting

    • 1 1/2 cups butter softened
    • 8 oz cream cheese softened
    • 1 1/2 cups unsweetened cocoa powder
    • 3 teaspoons vanilla extract
    • 7-8 cups powdered sugar
    • about 1/4 cup milk as needed

    Instructions

    The Most Amazing Chocolate Cake

    • Preheat oven to 350 degrees. Butter three 9-inch cake rounds. Dust with flour and tap out the excess.
    • Mix together flour, sugar, cocoa, baking soda, baking powder, and salt in a stand mixer using a low speed until combined.
    • Add eggs, buttermilk, warm water, oil, and vanilla. Beat on a medium speed until smooth. This should take just a couple of minutes.
    • Divide batter among the three pans. I found that it took just over 3 cups of the batter to divide it evenly.
    • Bake for 30-35 minutes until a toothpick inserted into the center comes out clean.
    • Cool on wire racks for 15 minutes and then turn out the cakes onto the racks and allow to cool completely.
    • Frost with your favorite frosting and enjoy!

    Chocolate Cream Cheese Buttercream Frosting

    • In a large bowl, beat together butter and cream cheese until fluffy. Use a hand mixer or stand mixer for best results
    • Add in cocoa powder and vanilla extract. Beat until combined.
    • Beat in powdered sugar, 1 cup at a time. Add milk as necessary to make a spreadable consistency. The frosting should be very thick and will thicken even more if refrigerated.

    Notes

    For metric measurements, click on the metric tab.  Bake at 176 degrees celsius in three 23 centimeter pans *Coffee can be used in place of the warm water. **For Cupcakes: https://thestayathomechef.com/chocolate-cupcake-recipe/

    Nutrition

    Calories: 767kcal | Carbohydrates: 119g | Protein: 8g | Fat: 33g | Saturated Fat: 21g | Cholesterol: 105mg | Sodium: 668mg | Potassium: 383mg | Fiber: 5g | Sugar: 91g | Vitamin A: 16.5% | Calcium: 9.6% | Iron: 20.3%
    Course: Dessert
    Cuisine: American
    Keyword: Chocolate Cake

    Sunday, September 1, 2019

    Chocolate Chip Cream Cheese Danishes

    Chocolate Chip Cream Cheese Danishes

    Chocolate Chip Cream Cheese Danishes are wonderfully easy to make with a tube of crescent roll dough. The buttery dough is filled with a cream cheese and sour cream mixture with chocolate chips and drizzled with a simple glaze. 

    Ingredients

    • 4 ounces cream cheese, softened
    • 1/3 cup sugar
    • 2 tablespoons sour cream
    • 1/2 teaspoon vanilla extract
    • 1 (8-count) tube crescent roll dough
    • 1/3 cup chocolate chips

    Glaze

    • 1/3 cup powdered sugar
    • 2 teaspoons milk

    Instructions

    • Preheat oven to 350 degrees and line a baking sheet with parchment paper.
    • In a medium bowl, use a hand-held electric mixer to beat the cream cheese, sougar, sour cream, and vanilla until smooth and creamy.
    • Cut the roll of crescent roll dough into 8 slices. Place them cut side down on the prepared baking dish. Strech and flatten them in the middle so that you have a middle part to fill with filling.
    • Fill each center with cream cheese mixture and then sprinkle chocolate chips on top.
    • Bake 15 minutes or until golden brown around the edges. Let cool 10 minutes.
    • In a small bowl, whisk together powdered sugar and milk. Drizzle over the danishes.

    Nutrition

    Calories: 236kcal
    Recipe Source:   https://spicysouthernkitchen.com/chocolate-chip-cream-cheese-danishes/
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