Snickerdoodle Cookie Recipe
Snickerdoodles: In a large bowl whisk together the flour, salt, and baking powder. In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugar until smooth (about 2 to 3 minutes). Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl. Preheat oven to 400 degrees F (190 degrees C) and place rack in the center of the oven. Shape the dough into 1 inch (2.5 cm) round balls. Coating: In a large shallow bowl mix together the sugar and cinnamon. Roll the balls of dough in the cinnamon sugar and place on the prepared pan, spacing about 2 inches (5 cm) apart. Bake the cookies for about 8 - 10 minutes, or until they are light golden brown and firm around the edges. Can store in an airtight container, at room temperature, for about 10 - 14 days. Makes about 4-5 dozen cookies. View comments on this recipe on YouTube References: Kimball, Christopher. King Arthur Flour Company, Inc. Wilson, Dede.
Pavlova Recipe
2K+Save Pavlova (Pav) is a meringue cake that has a light and delicate crisp crust and a soft sweet marshmallow center. This lovely dessert is typically served with softly whipped cream and fresh fruit. There is a long standing debate about whether New Zealand or Australia invented this dessert, which has yet to be resolved. What we do know is that the name, Pavlova, was chosen in honor of the Russian ballerina, Anna Pavlova, who toured both New Zealand and Australia in 1926. A Pavlova is a meringue, and it is important when making any meringue that the egg whites reach maximum volume, so make sure your mixing bowl and whisk are clean and free of grease. To make the Pavlova first beat the egg whites until soft peaks form. The Pavlova can be made several days in advance of serving, if it is stored in a cool dry place, in an airtight container.
new york vanilla cheesecake with blueberries
Method Grease and line a 24cm springform cake tin and preheat the oven to 180ºC/350ºF/gas 4. Prepare the base. Turn the oven to 200°C/400ºF/gas 6. Tip the mixture into the tin, level the surface and sit on a baking sheet and place in the centre of the oven. Put the blueberries in a pan, sprinkle over the sugar and add a splash of water.
Red Velvet Cake Recipe
Red Velvet Cake: Preheat oven to 350 degrees F (175 degrees C) and place rack in center of oven. Butter two - 9 inch (23 cm) round cake pans and line the bottoms of the pans with parchment paper. Set aside. In a mixing bowl sift together the flour, salt, and cocoa powder. Set aside. In bowl of your electric mixer, or with a hand mixer, beat the butter until soft (about 1-2 minutes). In a measuring cup whisk the buttermilk with the red food coloring. In a small cup combine the vinegar and baking soda. Working quickly, divide the batter evenly between the two prepared pans and smooth the tops with an offset spatula or the back of a spoon. Cream Cheese Frosting: In the bowl of your electric mixer, or with a hand mixer, beat the cream cheese and mascarpone cheese until smooth. Assemble: With a serrated knife, cut each cake layer in half, horizontally. Serves 10 - 12 people. Note: You must use a brand of heavy cream that whips very easily to stiff peaks. View comments on this recipe on YouTube
Petite leçon de cheesecake
Petite leçon de cheesecake Aujourd’hui, point de recette mais un concept. Vous avez noté que je frôle l’obsession avec les cheesecake… Parfois je me demande s’il ne faudrait pas que je me fasse soigner ! ;) Mais c’est comme ça : j’ai toujours de nouvelles idées, de nouvelles envies… et comme mes amis sont généralement d’excellents cobayes en matière de cheesecake, qu’ils vont jusqu’à m’en demander « Encore ! En fait, le truc, c’est que le cheesecake, une fois que l’on a compris le concept, c’est déclinable à l’infini. Ce que je veux dire c’est que l’on n’a pas besoin de recette en tant que tel pour faire un cheesecake : il faut juste les notions de base et l’imagination du moment… Ce post sera sans doute inutile pour les personnes qui ont déjà fait un cheesecake et qui maîtrisent la recette, mais comme je reçois régulièrement des mails-questions au sujet des cheesecake... ça servira peut-être à ceux qui souhaitent se lancer... Préambule : Cheesecake, qu’est ce que c’est ? Le Saint Môret®.
Shortbread Cookies Recipe & Video - Joyofbaking.com *Tested Recipes*
Shortbreads: In a separate bowl whisk the flour with the salt. Set aside. In the bowl of your electric mixer (or with a hand mixer), beat the butter until smooth and creamy (about 1 minute). Add the sugar and beat until smooth (about 2 minutes). Beat in the vanilla extract. Preheat oven to 350 degrees F (177 degrees C) with the rack in the middle of the oven. On a lightly floured surface roll out the dough into a 1/4 inch (.6 cm) thick circle. For Chocolate Dipped Shortbreads: Place 3 ounces (90 grams) of the finely chopped chocolate in a heatproof bowl and place it over a saucepan of simmering water. Shortbread cookies with keep in an airtight container for about a week or they can be frozen. Makes about 20 shortbread cookies. View comments on this recipe on YouTube
Torta Meringa
Posso assicurare che è venuto benissimo.
Food - Recipes : Belgian chocolate truffle cheesecake
