Cinnamon mini-cheesecakes with pumpkin pie frosting. I’ve always said that I like a good balance of cooking and baking in my life. But man oh man, somehow I have gotten on a mega baking kick lately. And since I tend to prefer savory to sweet, the object of my affection as of late has been this epic 3-ingredient biscuit recipe that has pretty much changed my life. Ok, at least it has changed my breakfast. I have already made it 3 times since and counting! That recipe is coming on the blog tomorrow. But for today, I thought I would post a quick tutorial for how to make one of the three ingredients homemade — self-rising flour! It’s fairly rare that I have a bag of self-rising flour sitting in my pantry, partly because it doesn’t stay fresh as long with that baking powder mixed in.
So bookmark this recipe if you ever need it for the future. Read more Happy day, friends! I hope this finds you well, wherever you may be. Thankfully, life seems well here too. Most weeks, I tend to go-go-go. Other than that, I wish you all a lovely spring weekend. Pumpkin Gingersnap Cheesecake. Week of Thanksgiving Favorites! Thanksgiving is one of my very favorite holidays, as it’s all about family and – hello – food! I look forward to the feast all year long and wanted to share some of my favorite turkey day recipes with you this week. Some are dishes that my family and I have been eating for 25+ years, while others are new recipes I just know you’ll love and want to incorporate into your menu this year.
I’ll be posting them over the next 5 days, and tonight I’m kicking things off with what is arguably the most important part of any Thanksgiving meal – dessert! Pumpkin Pie is usually the dessert du jour on the big day, but this year I’m spicing things up with a gingery, thick and luscious Pumpkin Gingersnap Cheesecake. I tasted this cheesecake at the Dole Healthy Bloggers Summit, and begged them for the recipe to include on my Thanksgiving menu this year. Creamy and pumpkin flavored to boot – it is incredible! If you don’t have one of these babies, a pie plate might work. Pumpkin Streusel Coffee Cake with Brown Sugar Espresso Glaze. Tort de ciocolata si caramel | Dulcegarii culinare. De la inceput spun ca aceasta postare nu poate fi citita "printre randuri".. Va trebui intr-o maxima masura, sa parcurgeti, cu ochii mintii si cu limba impleticita, de zeci de ori fiecare pixel din fiecare poza..
Si da, urmaresc intentionat acest lucru! ;)... Fiecare imagine, lipsa de formalitate a ingredientelor .. toate astea luate impreuna sau separat, reprezinta un pasaport impresionant atunci cand aveti la masa desfraului .. pasionati de cioco si caramel, ce vor fi atinsi in cele mai sensibile coarde ale perceptiilor organoleptice si nu numai, admit chiar niste coarde psihice atinse de la inceput cu toata puterea..;) Si cu fiecare bucatica gustata din acest tort - literalmente divin, perceptia capata forma, prin fiecare impresie ce actioneaza asupra sufletului indragostit de cioco.. Si uite asa ma las prada sentimentelor si recunosc: I love this chocolate tort!!! Sa indraznesc sa zic ca n-are faina si nu ingrasa??? Turnati zaharul si apa intr-un wok.. ... New York Cheesecake. If you read my blog regularly then you know I always bake cheesecakes. I've been adventurous & tried to make various desserts & cakes in the past two months. I've enjoyed baking & eating, also taking nice food photos.
I then left the cakes & food to my family & friends, my mum didn't like some of them unfortunately. So, I decided to cheer her up with her all time favourite - a cheesecake! This is a classic baked cheesecake but it's amazing! Smooth & creamy yet tangy & refreshing. You'll love it! Recipe (6" round): adapted from here (Chinese) Crust 75 g caramelised biscuit crumbs 30 g Ameretti biscuit crumbs 25 g unsalted butter, melted Mix the ingredients & bake in an oven at 150C for 15 min.
After cooling, press into a 6" springform pan. Cheesecake Filling 200 g cream cheese 180 g sour cream 70 g sugar 2 eggs 2 tbsp + 1 tsp cornstarch 1/2 lemon, zest only & finely ground Preheat oven to 170C & butter the pan. In a large bowl, beat the cream cheese with sugar until smooth. Sieve in cornstarch & mix well. Salted caramel & vanilla baked cheesecake. It was 'drool' at first sight for me and this recipe. As soon as I spied its glorious butterscotch-coloured center with its cloudlike topping and ooozy caramel dripping on the cover of the latest Donna Hay magazine I knew I had to make it. In fact I ended up making this a day early as I just couldn't wait another moment to dive into it with a side -turned spoon.
A gigantic dessert side-turned spoon. I had two slices (well, slice is putting it lightly, more like slabs) straight after each other and had to practically bind my wrists not to have a third before dinner. If you like cheesecake then I have three words for you; GET. Ease: 4/5.prep time: 2.5hours until cheesecake rests in fridge.cooking time: 3hours chilling time.total: 5.5hours. taste: 5/5. The flavours are simple; caramel, vanilla, salt and a touch of sour cream. Next time though I would use a vanilla bean for the cheesecake part rather than vanilla extract. would I make it again: Yes.
Mendocino Coffee Cake. If you love a piping hot cup of good coffee, somewhere along the way you’ve undoubtedly had the pleasure of enjoying a nibble or two of coffee cake, the centerpiece of cafes, coffee shops and home brunch tables in little towns and great cities throughout the world. Part of the fun of coffee cake is due in part to its evolution, which has brought us many different versions from many different regions, ranging from the great yeasted cakes of Eastern Europe to the various joys of streusels and crumbs and bundts baked in America.
Some are quite plain and others are bundled with fruit or nuts and spices. This version is based on a recipe from Margaret Fox, whose work was legend at Café Beaujolais in the stunning California coastal village of Mendocino. I’ve pared down the ingredients just a bit for simplicity. For me, this is the quintessential coffee cake. Streusel Cake Preheat oven to 350 degrees F. For the streusel, combine all the ingredients and set aside. Red Velvet Cheesecake. August 11, 2011 at 6:07 pm Red Velvet cake, a layer of cheesecake, and cream cheese frosting. August makes me think of peach skin against my lips, of yellowing grass, and inevitably of the coming school year. I remember exactly where I was last August – the kitchen. There were only a few weeks before I moved to Boston for college, and I went into a baking frenzy. In the mornings, I preheated the oven before I brushed my teeth, and I photographed enough desserts to keep the blog alive across the country. This summer, though, I haven’t spent much time baking.
A year ago, I remember standing with my dad in the kitchen. I wasn’t sure what he meant. He shrugged a little and said, “You never know. “Never going to happen.” Now I can’t get it out of my mind. I didn’t spend as much time with my parents this summer as I expected, or as I would have liked. This semester I’m going to Europe, where baking opportunities will be even scarcer than they were in Boston. But I am more than my insecurities. Almond and pistachio cake. Two posts in a week, yaaay! Its an achievement for me to be honest. What with the weather being so shitty, my pictures never come out well and I hate doing a blog post with horrid pictures.
This ones not too great either, but then the recipe is definitely a keeper and since I couldn't anticipate when I'd make it again, I had to pen it down for posterity. I hadn't baked in ages (well, a month to be precise) and somehow that urge to eat a freshly baked cake right out of the oven passed along with a lot of other urges and so baking has been kept to a minimum.
We have turned religiously to eating fruit after meals, trying to make the most of summer bounty before the bloody autumn sets in (which by the looks of it, has already set in UK- Its 12pm here in London but looks more like 7pm). So when I somehow stumbled upon this recipe on the Good Food website, I decided to bake. I left aside all my work and declared the day as a lazy day. Butter- 125 gms at room temperature Caster sugar- 100 gms. Mini Carrot Cake Cheesecakes. When I was conceptualizing this dessert in my head I asked myself "Are you really going to cheesecake and top it with a cream cheese frosting? " The answer: A resounding yes! I don't know if I should be ashamed of this cream cheese on top of cream cheese concoction or proud of it, but I do know that I am very glad I made it! And so is everyone else who got to try it. Somehow I justified this cream cheese overload to myself because I'm pregnant, but let's be honest, once the idea was in my head there was no turning back, pregnant or not!
If you're asking yourself it the cream cheese icing is really necessary, or thinking about making the cheesecake without the icing, let me just stop you right now. I thought this dessert was great as it is, but next time I might try incorporating some toasted walnut or pecan into the crust. Pomegranate Soaked Almond and Hazelnut Cake « Just Eat Love. S’more Tart. S’mores are such a quintessential summer dessert. Can you beat a gooey, hot s’more while relaxing around a campfire? The original S’more is such a favorite that it is hard to resist trying different spins on the classic.
This is my take….the S’more Tart! I started with a delicious graham cookie base, baked into a tart pan. I topped it with a chocolate ganache…made with Hershey’s milk chocolate to channel that authentic S’more flavor! Then I mounded on the mini-marshmallows and gave the whole tart a quick trip under the broiler. Mmmm, tastes like summer! S’more Tart 3/4 cup (1 1/2 sticks) unsalted butter, softened3/4 cup granulated sugar1/2 cup brown sugar1/4 cup honey1 1/2 teaspoons baking powder1/2 teaspoon ground cinnamon1 teaspoon pure vanilla extract1/2 teaspoon baking soda1/2 teaspoon salt1 egg1 1/2 cups all purpose flour1 cup whole wheat flour1 1/2 cups mini-marshmallows Ganache: 4 Hershey’s milk chocolate bars, chopped (about 6 oz)1 tbsp. butter stumble.
About.com: Rainbow rainbow cake or pie. Creo que en vez de tarta arcoiris debería llamarse tarta de la felicidad. La he llevado al trabajo y ha sido curioso ver la reacción de la gente al verla: ¡asombro y sonrisas!. Es mi segundo layer cake o tarta de pisos. El primero fue el red velvet. Puedes ver la receta pinchándo aquí.
La verdad es que son tan bonitos y vistosos que ya no puedo parar de hacerlos. La receta de los bizcochos la he sacado nuevamente del que se está convirtiéndo en mi blog favorito, El Rincón de Bea, sólo que ella lo recubre de nata y yo he optado por la cobertura de queso crema, que ¡me encanta! Por supuesto vosotros podeis elegir la cobertura y/o relleno que querais, yo creo debería ser blanco para que contraste más con los colores del bizcocho pero... 100 gr de chocolate blanco fundido Colorante rojo, naranja, amarillo, verde, azul y violeta (en gel, no valen los líquidos) *(Ya sabéis que si no encontráis buttermilk podéis hacerlo casero, en este caso yo añadí una cucharada de vinagre a 300 ml de leche).
No Bake Chocolate Cake When it is Too Hot to Bake. The other day I came across Heidi Swanson’ recipe for No Bake Chocolate Cake. I was fascinated with the idea of the recipe. I decided to make my own version, omitting the allspice and topping it with heath bits. Admittedly, once I made it I could see it was really more like a simple fudge recipe, but slicing it and serving it like cake was the fun part of it. It really takes less than ten minutes to pull together and is so nice for summer because there is no oven involved! No Bake Chocolate Cake adapted from Heidi Swanson for 101 Cookbooks butter, to grease pan 8 ounces 70% dark chocolate, finely chopped 8 ounces (1 cup) heavy cream 2 teaspoons instant espresso powder 1 pinch fine grain sea salt 1/3 cup toffee bits for the topping 1. 2. 3. 4.
Jumbo Lemon Coffee Cake Muffins: In this muffin recipe I combine two of my favorite things; lemon and coffee cake! Coffee cake that’s topped with a yummy crumble and drizzled with a lemony glaze… and did I mention it’s in a jumbo muffin form?! Perfect for on the go eating! These would also make an excellent brunch item, packed along for a picnic or even split one with a friend… not that I would do that, but you could always try it I guess?! I’m not really that good at sharing bake goods. Luckily this recipe makes 6 so there is a good chance you won’t have to either! Here you have the jumbo muffin ingredients. Butter a muffin tin. Begin working on the streusel by combining the brown sugar, flour and kosher salt. Toss in the 3/4 cup of chilled unsalted butter… …And get to work cutting it into the flour/sugar mixture. Stop when it forms into small crumbles.
In a large bowl sift; the flour, baking powder, baking soda and salt. Set aside for now. Zest a few lemons… {smell the zest}… ahhh! Add the zest and turn the mixer on low.