austrian raspberry shortbread If there is anything I am always on the prowl for–besides artichokes, cookie cutters and green anything–it is variations on classic recipes. It’s a sticky thing, of course, because the originals earned their prized state for being blissful the way they are. But I can’t help it–I see a twist, a curve, a departure, or in this case, once again, a grater and I can’t resist. In my mind, there are few cookie combinations as satisfying as a butter cookie with raspberry, and whether you make them into bars, sandwiches or thumbprints. But all varieties have a certain density that attracts shortbread-junkies like me, but repels those who want a less weighty cookie experience. Get this: you grate half the cookie dough into a fluffy pillow of shortbread threads, spread raspberry jam over the whole layer of bedding and then blanket the second half of gratings over the jam. One year ago: Robert Linxe’s Chocolate Tart/Tarte au Chocolat and Marzipan I made several adaptations to the original recipe.
Dark Chocolate Guinness Cake with Baileys Cream Cheese Icing - Love Swah St Patrick’s Day is on Sunday and it’s always a good excuse to add booze to desserts! I added Guinness beer to the batter of the dark chocolate cake, giving it a rich and slightly bitter depth which contrasted beautifully with the sweet Baileys cream cheese icing. This is possible one of my favourite chocolate cakes to make now, moist and dense but not too heavy. Dark Chocolate Guinness Cake with Baileys Cream Cheese Icing Total time 250ml Guinness beer (1 cup) 250g butter (1 cup + 1 tbsp) 100g cup cocoa powder (2/3 cup) 400g caster/superfine sugar (1¾ cups) 140ml sour cream (2/3 cup) 2 eggs 1 tbsp vanilla extract 250g plain flour (2 cups) 2½ tsp bicarbonate of soda/baking soda 500-600g sifted icing sugar/powdered sugar (4-5 cups) 100g butter at room temperature (1/2 cup) 250g cream cheese at room temperature (8oz) 4-6 tbsps Baileys Irish Cream (to taste) Preheat oven 180°C/350°F and butter and line a 23cm (9") springform tin. **Hello American friends!
the marion house book » gooey chocolate stack Do you ever flip open a cookbook and vow to yourself that one day you’re going to make a particular recipe that catches your eye? I did that about eight years ago when I first received Nigella Lawson’s How to Be a Domestic Goddess! The recipe for Gooey Chocolate Stack had me at the name and by the time I had seen the photo with its triple layers of chocolate meringue and creme patissiere I knew that one day I would have to make it. Well my friends that time has come and let me tell you it did not disappoint! The beauty of this recipe is that it can be made in two parts. Gooey Chocolate Stack (Adapted from Nigella Lawson’s How to be a Domestic Goddess) For the meringue discs: 6 large egg white 300 grams Golden castor sugar (I used white granulated sugar) 3 tablespoon(s) cocoa powder 1 teaspoon(s) Red wine vinegar For the creme patissiere: 6 large Egg yolks 100 grams Golden castor sugar (again, I used white granulated sugar) 2 tablespoon(s) cocoa powder 2 tablespoon(s) Plain flour Method:
Better-Than-Crack-Brownies I’m sorry for doing this to you. I really am. But see, last Friday while I was on a 10-hour road trip heading for vacation, I received this recipe from a reader named Liz. Liz, I love you. That’s all I have to say. I was tortured by this recipe for a full 8 days before I could make it. So it was the first thing I made when I returned home. These are an absolute sin. I really don’t have any words, other than you must try them. They may also change your waistline too. But that’s okay. It’s all in the name of chocolate. Better-Than-Crack Brownies 1 batch brownies (boxed mix or oooey gooey brownies) 1/2 cup salted peanuts (if don’t have salted, add sea salt) 1 cup chopped Reese’s peanut butter cups 1 1/2 cup milk chocolate chips 1 1/2 cup creamy peanut butter 1/2 tablespoon butter 1 1/2 cups Rice Krispies Cereal Mix brownies according to directions, and bake for 20-25 minutes in a 9 x 13 baking dish. While they are finishing baking, melt chocolate chips, peanut butter and butter. Mr.
BBC Food - Recipes - Chocolate and whisky Génoise sponge filled with marmalade cream Flourless Chocolate Cake By Lauren Zembron, on February 14th, 2012 Rich. Fudgy. Dense. Sweet. Chocolaty. Decadent. Valentine’s Day-worthy. Healthy? In this case: absolutely! You can have it all with this healthified flourless chocolate cake. A very close friend of my mother-in-law (for all intents and purposes, John’s “aunt”) made a ridiculously delectable flourless chocolate cake when our families convened for Christmas, and I was picking at the leftovers for days afterward. I became rather obsessed with making a healthy version, finally got around to experimenting in the kitchen, and thought that Valentine’s Day would be the ideal occasion to share with you the recipe I came up with. I used a recipe from Whole Foods as my inspiration. Instead of a full cup (2 sticks!) [I have been occasionally using Stevia for a couple of years now, and for some reason have put off incorporating it into recipes for the blog. A bite of this indulgent cake is akin to sinking your teeth into a chocolate truffle. Prep Time: 10 minutes
Monday Morning Mmmm: Snickerdoodle Cake — Giving Up on Perfect Thanks for visiting Giving Up on Perfect ! You can find more recipes weekly at Monday Morning Mmmm . And don’t miss another post by subscribing ! I wanted to make something new over the weekend. Since my friends and I would be celebrating a birthday, a special cake (instead of my usual, go-to dessert, brownies from a box) seemed to be in order. I was nervous, not sure if I was up to the task. And it wasn’t. (Finally, I have a reason to get this gorgeous cake plate . Snickerdoodle Cake with Buttercream Frosting 1 package yellow cake mix 1 cup milk 1/4 cup butter, melted 1/2 cup applesauce 3 large eggs 1 tsp vanilla 2 tsp cinnamon Frosting Ingredients: 1/2 cup butter 4 oz. cream cheese 3 1/4 cup powdered sugar 3 tbsp milk 1 tsp vanilla 1 tsp cinnamon Preheat oven to 350. This post will be linked to Mouthwatering Monday , Tasty Tuesday , Tuesdays at the Table , Tempt My Tummy Tuesday , 33 Shades of Green , Foodie Friday , Friday Firsts , Sweet Tooth Friday and Food on Fridays . share
Dark chocolate, coconut & passion fruit mousse cake Heat oven to 180C/160C fan/gas 4. Grease and line two 20cm cake tins with baking parchment – if your cake tins are quite shallow, line the sides to a depth of at least 5cm. Put the flour, cocoa powder, baking powder, bicarbonate of soda, sugar and 1 tsp salt in a bowl and mix well. If there are any lumps in the sugar, squeeze these through your fingers to break them up. Measure the buttermilk, coffee, oil and vanilla in a jug. Add the egg and whisk until smooth. Chocolate Mochi Snack Cake recipe on Food52.com Cooking is more fun with friends. Find your friends who are already on Food52, and invite others who aren't to join. Let's GoLearn more Join Our Community Follow amazing home cooks. Sign Up ♥ 25 Save ▴ If you like it, save it! Save and organize all of the stuff you love in one place. Got it! If you like something… Click the heart, it's called favoriting. Author Notes: While this cake looks dense and rich and indulgent and could pass for a nearly-flourless chocolate cake, it is none of those things. The texture is soft and chewy, and the flavor is surprising, too: The chocolate is subtle, more along the lines of a chocolate-flavored graham cracker than a molten lava cake. This recipe is from the The Polynesian Cultural Center by way of Use Real Butter. Makes one 9- by 13-inch cake This recipe is a Community Pick! Share this Recipe Tweet this Recipe Tags: cake, chocolate, chocolate cake, mochi, mochi cake
Colorful Spiral Cookies Just try to be in a bad mood around one of these. Impossible! I was naturally drawn to these because of the bright, eye-catching swirl, not to mention the jumbo sprinkles-encrusted edges! If anything, these should be the SB mascot, because they are everything I love. Bright, happy, buttery and delicious. Also versatile! Another thing I love about these is that they are SLICE and BAKE. I won't go much into preparation here, because that's all in the recipe, but here are some pictures to give you an idea of the process. I wanted to make my dough even on all sides, so I trimmed some away to make an even roll. I used Wilton's rose gel food coloring. You'll then encrust the dough with jumbo (or other) sprinkles. Speaking of ham... Some of you may wonder why there are so many pictures of my dog, Biscuit, included in my posts. I'll say "Biiiissscuit...no-no!" ...and all my disciplinary plans fly out the window. EDIT: Laurie at Dalla Mia Cucina made them - check out her pretty version. Love,
Feijoa and ginger cake – Recipes Heat the oven to 180C. Line the base of a 20cm baking tin with baking paper. Peel the feijoas, chop into 1cm cubes and mix with the juice of the lemon to prevent discolouration. Vegan Chocolate & Blackberry Fudge Cake © 2010 Green Kitchen Stories And so we have left San Francisco. What a great time we have had in this city. Everyone has been friendly to us and we have found ourselves having long conversations with complete strangers on the streets and in food stores numerous times (which never happens in Sweden). We have constantly been eating good food and we even met a couple of new friends. Now we have rented a car and started driving down south. Before we left, we made this chocolate cake filled and topped with blackberries. In the end it feels like we nailed it. Chocolate & Blackberry Fudge Cake 1 1/2 cup raw walnuts 15 fresh soft medjool-like dates, pitted 5 tbsp cacao powder 1/2 tsp ground cinnamon 3 tbsp coconut oil (room temperature) or olive oil 4 tbsp apple sauce (unsweetened) 2 cups / 200 g blackberries (save half for decoration) Chocolate & Avocado Frosting 150 g dark chocolate (dairy free or regular) 1/2 avocado 1 tbsp maple-, agave syrup or liquid honey a pinch of salt
Grasshopper Brownie Bars For the brownie base: 3/4 cups flour 1/2 teaspoon salt 1 tablespoon dark unsweetened cocoa powder (like Valrhona) 5 ounces good quality dark chocolate (60 to 72%), coarsely chopped 1/2 cup (1 stick) butter, cut into 1 inch cubes 3/4 cups sugar 1/4 cup firmly packed light brown sugar 3 large eggs, at room temperature 1 teaspoons vanilla extract For the buttercream: 3/4 cups sugar 2 tablespoons flour 3/4 cup milk 2 tablespoons heavy cream 1 1/2 sticks (3/4 cup) butter, softened but still cool, cut into small cubes 3 tablespoons creme de menthe 1 teaspoon peppermint extract For the chocolate glaze: 6 ounces good-quality dark chocolate (60 to 72%), coarsely chopped 1 teaspoon light corn syrup 1/2 cup (1 stick) unsalted butter, softened, cut into cubes To make the brownie base: Preheat the oven to 325 degrees F. Butter the sides and bottom of a glass or light-colored metal 9-by-13-inch pan. Configure a large size double boiler. Sprinkle the flour/cocoa/salt mix over the chocolate.