Japanese Cheesecake There are cakes which look absolutely stunning and gorgeous on the outside, but when it comes to the taste, it disappoints, and you just wished that it tasted as good as it looks. I've had a lot of those experiences, and in fact, I think I've made a few of cakes like that myself! What I love about a good Japanese cheesecake is that while in appearance it resembles a humble (and perhaps, plain or boring?) sponge cake, but the minute you put it into your mouth, you want to close your eyes and go 'hmmmmmmmmmmmmm'. We all go through phases, don't we?! Right out of the oven...hmmmmm. Japanese Cheesecake Recipe from The Cookbook Chronicles300g cream cheese 45g unsalted butter 57g egg yolk (this equals to 3 yolks)20g sugar11g cornstarch150g milk95g egg white (3 egg whites)55g sugarUse an 18 cm (7 in) cake pan with a fixed bottomCut a strip of parchment that is 3 cm higher than the height of the cake pan. Preheat the oven to 180°C. In a large bowl, melt the butter over a double boiler.
Strawberry Shortcake Cake IMPORTANT: Be sure to use a cake pan that’s at least 2 inches deep! Before baking, the batter should not fill the pan more than halfway. I was bored (read: hungry, ravenous, craving sugar) yesterday and I had a bunch of strawberries in my fridge. I also had a laundry room filled with dirty laundry, a sink full of breakfast dishes, and a major ax to grind. So I decided to bake. It’s what I do when I have an ax to grind. I came *this close* to making strawberry shortcake—I had plenty of heavy cream in my fridge as well, which I could easily have sweetened, whipped, and plopped over the top of sweet biscuits and syrupy strawberries. But yesterday, I wanted to be different. So I created something else. The Cast of Characters (for the cake): Unsalted Butter, Sugar, Eggs, Sour Cream, Vanilla, Baking Soda, Flour, Salt, and Cornstarch. For the icing/topping: Fresh Strawberries, Unsalted Butter, Cream Cheese, Powdered Sugar, and Vanilla. Throw the butter and sugar into the mixing bowl. Never mind.
Julia Child’s Boeuf Bourguignon Recipe « Knopf Doubleday - Cooking Last week, Jess attempted one of Julia Child’s signature dishes: boeuf bourguignon. In case you’d like to follow in her footsteps, we are a sharing a PDF of the recipe from Mastering the Art of French Cooking. Click on the thumbnail for the complete recipe. Edit: A reader pointed out that the above bourguignon recipe relies on auxiliary recipes for sautéed mushrooms and brown-braised onions. You may download PDFs of these recipes below. Another edit: A reader asked for the “list of cuts” to which the boeuf bourguignon recipe refers. The better the meat, the better the stew. First choice: Rump Pot Roast—Pointe de Culotte, or Aiguillette de Rumstek Other choices: Chuck Pot Roast—Paleron, or Macreuse à Pot-au-feu Sirloin Tip—Tranche Grasse Top Round—Tende de Tranche Bottom Round—Gîte à la Noix
Earl Grey Tea Cookies, Take Two « I'll Have What She's Having First of all, I’d like to thank everyone who left a comment on my last post. My family has gone through a tough time lately, and although I’d prefer not to get into the details here, the virtual hugs are very much appreciated. Secondly, I’d like to apologize to all my subscribers and followers for hitting “publish” instead of “preview” earlier today. This was the second time I’ve made that mistake, and I’m hoping I’ll never do it again. I hope having a broken link in your reader wasn’t too much of an annoyance. Now onto the cookies. The cookies were perfectly crisp and very lightly flavoured with Earl Grey. Earl Grey Tea Cookies Makes about 60 cookies 2 cups all purpose flour2 tbsp finely ground tea (tea can be ground in a spice grinder or mini food processor, use the best quality you can afford as cheaper teas have less flavour)1/2 tsp salt1 cup unsalted butter, softened1/2 cup powdered sugar1 tbsp finely grated orange zest (optional)In a small bowl mix the flour, tea and salt together.
pumpkin chocolate salt caramel cake recipe Recipe: pumpkin cake with chocolate ganache and salted caramel cream cheese frosting Last Friday, I cleared everything off the calendar to spend the day with my good friend, Kat. We don’t get to see one another very often, but when we do, it’s always special. Special, not because we have a lot in common (which we do and we don’t), but because we cherish many of the same things in life. And when I say things, I mean non-things like time, relationships, qualities, experiences, moments. obligatory shoe shot at ya ya farm & orchard two very sweet donkeys and there was lunch at pizzeria locale nom nom pizzas It was a lovely start to the weekend, which was spent mostly working rather than going out to a number of social events. kaweah under freshly laundered dog towels just out of the dryer Jeremy trimmed dead and mistletoe-infested branches around the property while I dragged them away to the slash pile. I guess I too am feeling recharged and energized. butter and flour the pans cooling cakes
Caramel Pumpkin Gingersnap Cheesecake I totally made up the name of this dessert. I was going to just call it “Pumpkin Cheesecake”, because that’s pretty much what it is. But it’s also Caramel Pumpkin Cheesecake, for important reasons you’ll understand shortly. Then again, it contains gingersnaps—hence the inclusion of “Gingersnap” in the name. So “Caramel Pumpkin Gingersnap Cheesecake” it is. But wait…there are also pecans in it, too. Never mind. And now, we are going to make it. The Cast of Characters: Gingersnaps, pecans, butter, brown sugar, salt, cream cheese, sugar, eggs, pumpkin puree, cinnamon, nutmeg, allspice, heavy cream, and caramel sauce. Hey, before I get started, have you ever wondered what the heck is going on in the periphery of my food shots? Well, here ya go! Grab a food processor if you have one. Throw in about 3/4 pound of storebought gingersnaps. I’m all about precision in the kitchen, let me tell you. Pulse the food processor several times, just to get the crushing process going. Dump in 1/2 cup pecans.
Egg custard. How to make homemade custard | Step by Step Recipe | Unodedos.com © Pamela Rodriguez. Uno de Dos La receta Las natillas caseras con un clásico en todas las casas y personalmente me parecen una forma muy fácil para aprovechar yemas de huevo. Si habitualmente hacemos recetas de repostería puede ser frecuente que nos encontremos con excedentes de claras o yemas. Si tengo claras extras, o bien las congelo o hago bizcocho, merengue…Y si lo que me sobran son yemas, recurro a las clásicas natillas de huevo. Las natillas de huevo nos gustan mucho, pero siempre podemos darle un “toque” diferente haciéndolas de otro sabores simplemente añadiendo un ingrediente extra: natillas de chocolate, natillas de caramelo, natillas aromatizadas… La proporción de huevos-leche variará según la textura que nos guste de la natilla. El acompañamiento esta vez de nuestras natillas ha sido una “galleta” de chocolate hecha con el molde para bombón “Tea Time” de la gama Easy Choc de Silikomart. Categoría:PostresTiempo total: 15′ 5 minutes 10 minutes Raciones:6 Puntuación: Ingredientes:
Totally Awesome, Fer Sure Dude…. In the words of Hannibal from the A Team…”I love it when a plan comes together.” Yes, I am a product of the 80′s. I wore scrunchies in my hair, big sweaters, neon colors, stir-up pants and my Sony Disc man was the coolest thing ever! ) Bailey’s Original is still my favorite but both the mint and the caramel versions are something that should be in everyone’s home bar. Bailey’s Caramel Irish Cream Cake Chocolate Cake(recipe follows) Chocolate-Caramel Ganache(recipe follows) Bailey’s Buttercream Frosting(recipe follows) Store bought Caramel SauceDeeply Dark Devil’sFood Cake 1 1/2 cups all-purpose flour 2 tsp baking powder 3/4 tsp baking soda 3/4 tsp salt 11 TBSP unsalted butter, softened 1 1/2 cups granulated sugar 2/3 cup Dutch-processed cocoa powder 2 large eggs 1 tsp vanilla 1 1/3 cups warm water 1. Source: The Cake Book by Tish Boyle Bailey’s Buttercream Frosting Using a mixer fitted with a whisk attachment, whip the eggs and yolks in a large bowl on high speed for about 5 minutes.
Pumpkin Monkey Bread September 23, 2011 | Print | E-mail | Filed under bread, pumpkin Monkey bread. It’s almost as much fun to say as it is to eat, and with the arrival of autumn, I couldn’t stop thinking about taking my usual recipe and kicking it up a notch with the addition of pumpkin – so, of course, I did. For the dough: 3 1/4 cups flour, plus extra for kneading1/2 tsp salt1/2 tsp cinnamon1/4 tsp nutmeg1/8 tsp cloves2 Tbsp unsalted butter, melted1/2 cup warm milk1/4 cup warm water2/3 cup pumpkin puree1/4 cup sugar2 1/4 tsp active dry yeast For the coating: 1 cup sugar2 tsp cinnamon3/4 stick butter, melted For the glaze: 2/3 cup powdered sugar2 Tbsp pure maple syrup1-2 tsp milk In a large bowl, whisk together the flour, salt, and spices. In another large bowl, whisk together the milk, water, pumpkin, melted butter, sugar, and yeast. Make a well in the center of the flour mixture and add in the wet ingredients. Cover and let rise until doubled in size, about an hour. Preheat the oven to 350 degrees. Leave a Reply
"What you give away you keep.": Mini Cherry Pies If pies are the new cupcake then these mini cherry pies can rival any cupcakes in the cuteness category and they're 100% home-made and so delicious! Start with the Pate Brisee, I had leftover from the other day's apple marzipan galette, Pie dough is easily made ahead of time, frozen and left to thaw in the fridge overnight for convenient use. Martha Stewart's recipe is one of my favourites, however I've altered it slightly below: Ingredients2 1/2 cups all-purpose flour1 teaspoon salt2 sticks (1 cup) unsalted butter, cold, cut into small cubes1/4 cup ice water, plus more if needed 1 tsp lemon juice (mixed into the ice water)DirectionsIn the bowl of a food processor, combine flour and salt; pulse to combine. With the last of the season cherries I picked up the rest was easy, pitting was the most fun using the cool technique I learned recently and used on my cherry dumplings here. An alternate and easier design to do for covered pies is something like this Cherry pie filling: