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.
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:
Oreo Cake Oreo Stuffed Bundt Cake This is an easy Oreo cake by way of an Oreo bundt cake, stuffed with an Oreo filling, so no slicing and frosting—just pour it all in one pan and finish with an Oreo glaze. Done! My favorite part about this cake is the reveal of the filling when sliced into. I made this cake for my little guy, hoping to turn around his dislike for cake. Well, I can chalk this one up as another big “no” from him, even though Oreos are his favorite cookies. Printthis recipe Saveto recipe box Oreo Stuffed Chocolate Bundt Cake Ingredients: Oreo filling 1/3 cup Oreos, crushed (about 10 whole Oreos)4oz. cream cheese, softened3 egg yolks1 teaspoon vanilla1/3 cup granulated sugar2 tablespoons all-purpose flour Chocolate bundt Icing 1 cup of confectioner sugar2 tablespoon of milk1 tablespoon of crushed Oreos Directions: Preparation Heat oven to 350 degrees F. To make the filling Place Oreos in a food processor bowl and pulse until crumbled. To make chocolate bundt cake To make icing Assembly A few notes:
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!
Sunday Dinner Carrot Roulades with Goat Cheese and Radishes served with a white wine pan sauce Green Salad with Bacon and Croutons Darkest Chocolate Crêpe Cake served with a strawberry coulis This Sunday marks the last day of summer vacation and the first school night of the school year-- a bittersweet feeling for all. It has been quite some time since I made this cake. When I make the crêpes, I seem to come out with more than originally called for (thirty-nine to be exact). Good Sunday comfort food with a decadent dessert and nothing but crêpe expectations for the coming school year! Printable RecipeDarkest Chocolate Crêpe Cake serves 14-16 For the Crêpes makes about 30-40 crepes (I get 39) For the Filling makes about 8 cups 2/3 cup heavy cream 6 extra large egg whites 1 1/2 cups granulated sugar 1 3/4 cups (14 ounces) unsalted butter, cut into tablespoon-sized pieces and softened 1 teaspoon pure vanilla extract 1 teaspoon Frangelico (optional) 1/3 cup Nutella Pinch of kosher salt
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.
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
Oreo Pudding Poke Cake I’m so excited to share this Oreo Pudding Poke Cake with you today. I had seen the idea on Pinterest from The Country Cook and knew I had to try it myself. I made mine with Red Oreos with Valentines in mind to make them more festive looking, but you can do them with any kind of Oreo (as you can see below). Here is how you can make it as well… And I’ve also made it with regular Oreos, which tastes exactly the same, it just doesn’t have the red. This cake was so simple and tasty. I’ve had people ask where to get the Red Oreos, and they are a seasonal item. For more great cake desserts, be sure to check out: Best Buttermilk Sheet Cake For all Dessert recipes go HERE, and for all Lil’ Luna recipes go HERE.
BBC Food - Recipes - Chocolate and whisky Génoise sponge filled with marmalade cream CHOCOLATE LAVA CAKE Yummily Yours' Dark, Luscious and sinful Chocolate Lava cake is the recipe I would like to share for the last of the series “RAVISHING TUESDAYS”. Why did I choose this? Just a grand finale and the fact that tomorrow is Christmas with the new year lurking just around the corner… you can’t say no to desserts! I can either go over the benefits of cocoa or explain why it is great for your skin like I have for the past 4 Tuesdays or move ahead because “Chocolate is not only good for your heart and uplifts your moods but is also great for your skin”. If I read this statement anywhere, I wouldn’t care to know more, I would just grab a bar of chocolate. But, please keep this in mind a) Excess sugar is bad. b) To satisfy your daily cravings without blowing your diet, a one-ounce square of 60 plus percent dark chocolate in the afternoon or as a dessert at after dinner is fine Just out of the Oven Yes, I used Ghirardelli chocolate baking bars for this recipe. Chocolate Lava Cake Recipe Ingredients Directions My Take:
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
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
:: Daring Baker’s Challenge–April 2011-Maple mousse served in edible container :: The April 2011 Daring Bakers’ challenge was hosted by Evelyne of the blog Cheap Ethnic Eatz. Evelyne chose to challenge everyone to make a maple mousse in an edible container. Prizes are being awarded to the most creative edible container and filling, so vote on your favorite from April 27th to May 27th at Daring Kitchen! T and T kitchen is one year old Daring Bakers. Our first challenge was Traditional British pudding. And after one year it happened again. A maple syrup and .... bacon cups????? Good god! Every April someone joking with us! We don't like a maple syrup. After I find out that I need a maple syrup for a recipe I remembered that I have one somewhere. We tried it and didn't like it, so I put it in the kitchen closet and forget about it. And when I found it on the bottom of my kitchen closet, my suspicions were confirmed. OK., the month here or there, there is no way I'm going to buy another one. So I did. After weighing the whole month, I will-I will not. Maple Mousse: Directions: