baking-quark-mousse-cake-with-roasted-balsamic-strawberries “You can, you should, and if you’re brave enough to start, you will.” Stephen King Oi, hello November, when did you arrive? It’s the onset of winter here in Northern India, and we are waking up to beautiful, cool and nippy mornings. Couldn’t get enough of the Quark Mousse I made a short while ago, and the roasted balsamic strawberries in the freezer were far too tempting to let be. Copious tears shed on Mr PABs shoulder, and he convinced me to make the cheesecakes again. Never got anywhere last week as life was far too busy, and I had some urgent projects to complete. In any case, it was now my parents anniversary and a quick change in plans meant that the quark was now part of a cake! The sponges came out fab – light and airy. The sides weren’t particularly tidy as I would have liked them to be, so I did a melted chocolate lace border to cover up the mess. It was too high as I didn’t bother measuring the height in my hurry, but no harm done. ♥ Thank you for stopping by ♥ Like this:
Upside-down rhubarb cake Preparation time: 20 minutes Baking Time: 40 minutes Makes: 8 to 10 wedges Andreas Trauttmansdorff Ingredients 3 cups (750 mL) sliced fresh rhubarb or 300-g pkg frozen rhubarb, thawed 1 tbsp (15 mL) unsalted butter, at room temperature 1/4 cup (50 mL) strawberry or seedless raspberry jam 1 cup (250 mL) granulated sugar 1 1/2 cups (375 mL) all-purpose flour 2 1/2 tsp (12 mL) baking powder 1/2 tsp (2 mL) each cinnamon and salt 2/3 cup (150 mL) unsalted butter, at room temperature 2 eggs 1/4 tsp (1 mL) each almond and vanilla extract or 1/2 tsp (2 mL) vanilla 1/3 cup (75 mL) milk A slice of pie is a classic ending to a summery meal, but why hide fresh fruit under piles of pastry? Instructions If using fresh rhubarb, slice into 1/2-inch- (1-cm-) thick pieces. Nutrition (per Serving) protein 3.9 g fat 14.9 g carbohydrates 42.2 g fibre 1.4 g iron 1.2 mg calcium 83 mg sodium 202 mg calories
Caramelized Banana Bread with Browned Butter Glaze At some point, there were no more tears to be shed. Polly wasn’t sure when it happened exactly but she caught herself mid-laugh and clapped a hand over her mouth. Her friend Anna smiled from her place on the floor. A lot of my stories lately seem to be about kind-hearted strangers bringing baked goods to people in distress. I don’t plan these things- I write what I want to write. Or maybe I’m just trying to reinforce an idea here. Maybe it just needed overstating. Caramelized Banana Bread with Browned Butter Glaze Source: Cooking Light | Makes one 9×5” loaf pan | Print Recipe Bread 4 TBSPs of butter, softened and divided 3/4 Cup of packed dark brown sugar 3 Medium-sized, ripe bananas, sliced 1/2 Cup of fat free buttermilk 3 TBSPs of canola oil 2 TBSPS of amber or gold rum 2 Large eggs 9 Ounces of all-purpose flour (about 2 cups) 3/4 Teaspoon of baking soda 1/2 Teaspoon of salt Baking spray with flour (such as Baker’s Joy) Glaze 1/3 Cup of powdered sugar 2 Teaspoons of Half and Half Make bread:
Weekend Dessert Recipe: Frozen Chocolate Oreo Ice Cream Cake Recipes from The Kitchn Well hello there everyone. It's the weekend — a blessedly long weekend — and we have one last recipe for you to cap off Ice Cream Week: An easier, quicker take on the classic ice cream cake, one that will take you only about 10 minutes to put together. But be warned: the last slice may disappear from the dessert table in even less time than it takes to make this easy, creamy, chocolatey frozen Oreo cake. Ice cream cakes are an adored element of summer birthday parties, a magnificent American creation of cake, ice cream, and icing. Does it get any more glorious? I don't think so! But making an ice cream cake at home is quite a labor of love. I take a much more slap-dash approach to the cake-and-ice-cream combo here, with a storebought chocolate cake (although of course you can use a homemade cake!) I get the ice cream really soft and layer it with chopped cake held together with more ice cream, and pack it all into a springform pan to hold it together. Frozen Chocolate Oreo Ice Cream Cake
Cherry-Chocolate Coffee Cake Recipe : Food Network Kitchens Directions Position a rack in the lower third of the oven and preheat to 350 degrees F. Make the streusel: Spread the almonds on a baking sheet and bake until toasted, 5 to 7 minutes; let cool and transfer to a food processor. Add the sugar, butter, flour, cinnamon, orange zest and cocoa powder and pulse until the nuts are ground and the mixture starts to clump. Make the filling: Toss the cherries, almond extract and cherry liqueur, if using, in a bowl. Make the cake: Whisk the flour, baking powder, baking soda and salt in a large bowl. Beat in half of the flour mixture on low speed until almost incorporated, then beat in half of the sour cream mixture. Butter the bottom and sides of a 10-inch springform pan. Bake on the lower oven rack until the cake springs back in the center when pressed, about 1 hour, 20 minutes. Photograph by Con Poulos
Spiked Eggnog Bundt Cake with Bourbon Glaze Here’s a question for you. Eggnog … “Hooray!!” or “No Way!” Where do you stand? However, that being said, I have found a way to enjoy eggnog. This month for BundtaMonth the theme is to bake a boozy bundt. If you’d like to join in, pick your poison and come along for the ride. Enjoy! With a buzzing in the air and in our heads, we’re swaying over to bake boozy bundts this month. This linky list is now closed. One Year Ago: Chocolate Cranberry Brownie Muffins Two Years Ago: Dutch Apple Pie Spiked Eggnog Bundt Cake with Bourbon Glaze A moist eggnog-infused cake lightly spiced with cinnamon and nutmeg then drizzled with a bourbon glaze Ingredients For The Cake: 3 cups all purpose flour 2 teaspoons baking powder 1 teaspoon salt 1/4 teaspoon nutmeg 1/2 teaspoon cinnamon 2 sticks unsalted butter, room temperature 2 cups sugar 1 1/4 cups eggnog 2 tablespoons bourbon 1 teaspoon vanilla 3 eggs, room temperature For The Glaze: Instructions Preheat oven to 350 degrees. Notes
Cranberry Orange & Pecan Coffee Cake This weekend I found myself in one of those expensive clothing boutiques that I really… really had no business being in. You know those stores: random things cost three hundred dollars and you have no idea why. Yea… I realized something crazy ridiculous while browsing around. Um…. this business practice does not at all agree with my thighs. It’s like… Ok, fancy boutique, I see the ways in which you glorify size tiny while simultaneously work to undermine my confidence… but I happen to be happy with this body that I inhabit and I would hope that you would respect that, and reflect my needs among your offensively expensive offerings. I’m outraged and appalled (ok… i’m totally being dramatic) and I would like for you to pass the cake. First things first: if you’re going to make one loaf of this coffee cake, you dang-sure might as well make two loaves. Done and done. Now bust out that flour. This recipe doesn’t require a stand mixer or hand beaters. The architecture of baking. For the Cake:
Banana Cake with Coffee (Mocha) Icing One of my Grandma’s signature desserts was Banana Cake with Coffee Icing. She made it from scratch as a layer cake. I’ve made her recipe before and it uses every bowl in the house. No kidding. It requires whipping egg whites and stirring dry ingredients and mashing bananas and boiling water and beating egg yolks… A delicious, time-consuming mess! I’ve simplified things a lot with this recipe. Here’s what you’ll need: I did forget to put the eggs in the ingredient photo, so imagine there are 2 eggs there with the other ingredients. Here’s what you’ll need for the Coffee Icing: Banana Cake with Coffee (Mocha) Icing Ingredients For the cake 1 stick butter, softened 1 1/2 cups sugar 2 eggs 3/4 cup buttermilk (or milk with Tbs. vinegar stirred in) 1 tsp. vanilla 2 cups flour 1 tsp. baking soda 1/4 tsp. salt 2 mashed bananas For the icing 1/4 cup butter, softened 1/2 cup cocoa 2 cups powdered sugar 1 tsp. vanilla 1/3-1/2 cup cold coffee Instructions Cream the butter and sugar in a mixer bowl.
Rhubarb Meringue Torte Recipe FOR THE BASE 3 eggs Juice and zest of 1 small lemon 125 g (½ cup/4½ oz) butter, softened 115 g (½ cup/4 oz) caster (superfine) sugar 40 g (⅓ cup/1½ oz) cornflour (cornstarch) 155 g (1¼ cups/5½ oz) plain (all-purpose) flour 1 teaspoon baking powder ½ teaspoon ground cinnamon FOR THE FILLING 500 g (4 cups/1 lb 2 oz) rhubarb 115 g (½ cup/4 oz) white (granulated) sugar 1 tablespoon honey 3 tablespoons apricot jam 25 g (1 oz/¼ cup) toasted flaked almonds Directions Use a 24-cm (9½-in) springform tin. Separate 2 eggs, keeping egg whites for filling. Peel and wash rhubarb and cut into 2.5-cm (1-in) pieces. Return torte to the oven and bake for further 15 minutes, until golden on top. Once cool, spread the apricot jam around the side and press the toasted flaked almonds onto it.