Tuesday, July 8, 2014

Toffee Apple Cake Recipe

Toffee Apple Cake Recipe 

Toffee Apple Cake Recipe Ingredients:  14 tbsp unsalted butter, softened, plus extra for greasing 1/4 cup sugar 1 2/3 cups (9oz) peeled, cored, and diced apples (about 1 large apple) 3/4 cup light brown sugar 3 large eggs, at room temperature 1 cup all-purpose flour  1 tsp baking powder 1/2 tsp salt confectioners sugar, sifted, or whipped cream to serve   Method:     Preheat the oven to 350 F  (180 C).  Grease  the  cake  pan  and  line  the  base  with  parchment  paper. In  a large  frying pan, slowly melt  3 tablespoons of the butter and the sugar until the mixture is golden brown. Add the apples and cook gently for 7-8 minutes until they start  to soften, brown, and take on a caramelized appearance.  By hand, or in an electric mixer, cream together the remaining butter and brown  sugar until light  and fluffy. Beat in the  eggs one at a time,  beating well between each addition. Sift the flour, baking powder, and salt together and fold into the egg mixture.  Remove the apples from the pan with a slotted spoon and set aside the pan with the juices to use later. Scatter the apples over the base of  the pan. Spoon the batter on top, then place the pan on a baking sheet with sides to catch any drips, and bake in the center of the oven for  40-45 minutes. Leave to cool slightly, then transfer to a wire rack. Put the frying pan with the leftover juices back over low heat, and heat gently until fully liquid. With a skewer, make holes over the surface of  the cake. Put the cake on a plate and pour over the apple syrup, letting it soak in. Serve warm with whipped cream, or cooled and dusted with confectioner's sugar. STORE The cake will keep in an

Ingredients:

  • 14 tbsp unsalted butter, softened, plus extra for greasing
  • 1/4 cup sugar
  • 1 2/3 cups (9oz) peeled, cored, and diced apples
    
  • (about 1 large apple)
  • 3/4 cup light brown sugar
  • 3 large eggs, at room temperature
  • 1 cup all-purpose flour 
  • 1 tsp baking powder
  • 1/2 tsp salt
  • confectioners sugar, sifted, or whipped cream to serve
 

Method: 

 
  1. Preheat the oven to 350 F  (180 C).  Grease  the  cake  pan  and  line  the  base  with  parchment  paper. In  a large  frying pan, slowly melt 
    3 tablespoons of the butter and the sugar until the mixture is golden brown. Add the apples and cook gently for 7-8 minutes until they start
     to soften, brown, and take on a caramelized appearance. 
  2. By hand, or in an electric mixer, cream together the remaining butter and brown  sugar until light  and fluffy. Beat in the  eggs one at a time,
     beating well between each addition. Sift the flour, baking powder, and salt together and fold into the egg mixture. 
  3. Remove the apples from the pan with a slotted spoon and set aside the pan with the juices to use later. Scatter the apples over the base of
     the pan. Spoon the batter on top, then place the pan on a baking sheet with sides to catch any drips, and bake in the center of the oven for
     40-45 minutes. Leave to cool slightly, then transfer to a wire rack.
  4. Put the frying pan with the leftover juices back over low heat, and heat gently until fully liquid. With a skewer, make holes over the surface of 
    the cake. Put the cake on a plate and pour over the apple syrup, letting it soak in.
  5. Serve warm with whipped cream, or cooled and dusted with confectioner's sugar. STORE The cake will keep in an

Lemon Yogurt Mini Bundt Cakes Recipe

Lemon Yogurt Mini Bundt Cakes Recipe 

Lemon Yogurt Mini Bundt Cakes Recipe  Ingredients:   2 and ⅔ cups All-Purpose flour (I used unbleached) ½ tsp. baking soda ¼ tsp. salt 1 cup unsalted butter (2 sticks), softened 1 and ¾ cups granulated sugar 1 Tbsp. grated lemon zest 4 eggs, large 1 cup and 1 Tbsp. plain Greek style yogurt 3 Tbsp. milk (I used 2 percent) 5 Tbsp. freshly squeezed lemon juice ¾ to 1 cup confectioners' sugar 4 Tbsp. limoncello (lemon flavored liqueur)  Directions:   1. In a medium bowl, sift together the flour, baking soda, and salt. Set aside. 2. In another small bowl, stir together the yogurt and the milk just until smooth. 3. In a stand mixer, using the paddle attachment, cream together the butter, sugar, and lemon zest for about 5 minutes, until smooth and light. Stop to scrape the bowl periodically. 4. Add in the eggs one a time, still at medium speed, scraping down the bowl between each addition. Mix well after each egg. 5. On low speed, add in the flour mixture alternately with the yogurt in three additions. Mix just until incorporated. Increase the speed to medium and mix for 2 minutes more, until the entire mixture is smooth and light. 6. Add in 3 Tbsp. of the lemon juice and 1 Tbsp. of the limoncello. Blend just until evenly mixed, no more than 30 seconds. 7. Portion the batter evenly into your pan(s); smooth the top of the batter. 8. Bake until the center of each cake springs back when pressed lightly with a finger, and a toothpick inserted in the center emerges clean. This will be about 15 minutes for mini-bundts or cupcakes (if making minis or cupcakes, don't wait for the exposed part of the cake to look golden brown; golden around the edges is enough). 9. If you've made the cake in mini-bundt pans, let them cool for about 10 minutes before inverting the pans onto a cooling racks to remove the cakes. If you've baked cupcakes, give them no more than about five minutes in their pans before carefully removing to a cooling rack. 10. To make the glaze, mix the confectioners' sugar, 2 Tbsp. of lemon juice and 3 Tbsp. of limoncello in a small bowl and stir until any lumps are completely gone. If you'd like the glaze thicker, just stir in a bit more confectioners' sugar until it's the texture you prefer.  Note:  * If you like, serve each cake topped with a little unsweetened whipped cream and some lemon zest curls.

 Ingredients: 

  • 2 and ⅔ cups All-Purpose flour (I used unbleached)
  • ½ tsp. baking soda
  • ¼ tsp. salt
  • 1 cup unsalted butter (2 sticks), softened
  • 1 and ¾ cups granulated sugar
  • 1 Tbsp. grated lemon zest
  • 4 eggs, large
  • 1 cup and 1 Tbsp. plain Greek style yogurt
  • 3 Tbsp. milk (I used 2 percent)
  • 5 Tbsp. freshly squeezed lemon juice
  • ¾ to 1 cup confectioners' sugar
  • 4 Tbsp. limoncello (lemon flavored liqueur)

Directions:


1. In a medium bowl, sift together the flour, baking soda, and salt. Set aside.
2. In another small bowl, stir together the yogurt and the milk just until smooth.
3. In a stand mixer, using the paddle attachment, cream together the butter, sugar, and lemon zest for about 5 minutes, until smooth and light. Stop to scrape the bowl periodically.
4. Add in the eggs one a time, still at medium speed, scraping down the bowl between each addition. Mix well after each egg.
5. On low speed, add in the flour mixture alternately with the yogurt in three additions. Mix just until incorporated. Increase the speed to medium and mix for 2 minutes more, until the entire mixture is smooth and light.
6. Add in 3 Tbsp. of the lemon juice and 1 Tbsp. of the limoncello. Blend just until evenly mixed, no more than 30 seconds.
7. Portion the batter evenly into your pan(s); smooth the top of the batter.
8. Bake until the center of each cake springs back when pressed lightly with a finger, and a toothpick inserted in the center emerges clean. This will be about 15 minutes for mini-bundts or cupcakes (if making minis or cupcakes, don't wait for the exposed part of the cake to look golden brown; golden around the edges is enough).
9. If you've made the cake in mini-bundt pans, let them cool for about 10 minutes before inverting the pans onto a cooling racks to remove the cakes. If you've baked cupcakes, give them no more than about five minutes in their pans before carefully removing to a cooling rack.
10. To make the glaze, mix the confectioners' sugar, 2 Tbsp. of lemon juice and 3 Tbsp. of limoncello in a small bowl and stir until any lumps are completely gone. If you'd like the glaze thicker, just stir in a bit more confectioners' sugar until it's the texture you prefer.

Note:

* If you like, serve each cake topped with a little unsweetened whipped cream and some lemon zest curls. 

Banana Cream Cheesecake Recipe

Banana Cream Cheesecake Recipe 

Banana Cream Cheesecake Recipe  Ingredients:   1 ¾ cups graham cracker crumbs ¼ cup sugar ½ cup butter, melted Filling:  1 package (8 ounces) Philadelphia® Cream Cheese, softened ½ cup sugar 1 carton (8 ounces) frozen whipped topping, thawed, divided 3 to 4 medium firm bananas, sliced 1 ¾ cups cold milk 1 package (3.4 ounces) instant banana cream pudding mix  Directions:   In a small bowl, combine cracker crumbs and sugar; stir in butter. Set aside ½ cup for topping. Press remaining crumb mixture onto the bottom and up the sides of a greased 9-in. springform pan or 9-in. square baking pan. Bake at 350° for 5-7 minutes. Cool on wire rack. In a large bowl, beat cream cheese and sugar until smooth. Fold in 2 cups whipped topping. Arrange half of the banana slices in crust; top with half of the cream cheese mixture. Repeat layers. In a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set; fold in remaining whipped topping. Pour over the cream cheese layer. Sprinkle with reserved crumb mixture. Refrigerate for 1-2 hours or until set.    Note: makes 10 servings.

  Ingredients: 

  • 1 ¾ cups graham cracker crumbs
  • ¼ cup sugar
  • ½ cup butter, melted

Filling:

  • 1 package (8 ounces) Philadelphia® Cream Cheese, softened
  • ½ cup sugar
  • 1 carton (8 ounces) frozen whipped topping, thawed, divided
  • 3 to 4 medium firm bananas, sliced
  • 1 ¾ cups cold milk
  • 1 package (3.4 ounces) instant banana cream pudding mix

Directions:


  1. In a small bowl, combine cracker crumbs and sugar; stir in butter. Set aside ½ cup for topping. Press remaining crumb mixture onto the bottom and up the sides of a greased 9-in. springform pan or 9-in. square baking pan. Bake at 350° for 5-7 minutes. Cool on wire rack.
  2. In a large bowl, beat cream cheese and sugar until smooth. Fold in 2 cups whipped topping. Arrange half of the banana slices in crust; top with half of the cream cheese mixture. Repeat layers.
  3. In a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set; fold in remaining whipped topping. Pour over the cream cheese layer. Sprinkle with reserved crumb mixture. Refrigerate for 1-2 hours or until set.

 

Note: makes 10 servings.

Zucchini Cakes Recipe

Zucchini Cakes Recipe 

Zucchini Cakes Recipe Ingredients:   1 large zucchini, grated 1 large egg 1 c. panko bread crumbs Salt and pepper to taste 1 tbsp. Adobo spices ½ c. Parmesan cheese, grated Directions:  Remove excess liquid from freshly grated zucchini by placing them between paper towels and squeezing. In a large bowl, combine all the ingredients. Mix thoroughly.  Heat a large pan on medium, and spray with Pam. Shape spoonfuls of the zucchini batter into 2-in. (diameter) patties, and drop onto the sizzling pan. Cook each side for about a minute and a half, or until the outside is golden brown.  Finish the cakes off in the oven. Stick them on a baking pan and broil them for 1-2 minutes. Serve hot, alone or with ranch dressing. Note: Makes about 12 cakes.

 

Ingredients: 

  • 1 large zucchini, grated
  • 1 large egg
  • 1 c. panko bread crumbs
  • Salt and pepper to taste
  • 1 tbsp. Adobo spices
  • ½ c. Parmesan cheese, grated

Directions:

  1. Remove excess liquid from freshly grated zucchini by placing them between paper towels and squeezing. In a large bowl, combine all the ingredients. Mix thoroughly. 
  2. Heat a large pan on medium, and spray with Pam. Shape spoonfuls of the zucchini batter into 2-in. (diameter) patties, and drop onto the sizzling pan. Cook each side for about a minute and a half, or until the outside is golden brown. 
  3. Finish the cakes off in the oven. Stick them on a baking pan and broil them for 1-2 minutes. Serve hot, alone or with ranch dressing.

Note: Makes about 12 cakes.

Matcha Pound Cake Recipe

Matcha Pound Cake Recipe 

Matcha Pound Cake Recipe Ingredients:     120 g butter (room temperature) 120 g sugar 120 g eggs (approximately 2 large, room temperature) 120 g flour 1 tsp baking powder 1 tbsp matcha (green tea powder)  Directions:    Preheat the oven to 165 C. Grease the bottom and sides of a 18x10 cm loaf pan.  Beat butter and sugar on medium speed until light and fluffy for about 5 minutes. Add the eggs, one at a time, beating well after each addition. Scrape the sides of the bowl while mixing the ingredients. Sift the flour and combine it with baking powder. Reduce the speed of an electric mixer to low and add flour mixture to butter and egg mixture in three or four additions. Beat a few more minutes.  Divide batter in two halfes and add matcha to one of them (I'd reccomend mixing the green tea powder with a bit of warm water before that).  Alternatively layer matcha and vanilla batter into prepared loaf pan. Bake for about one hour, or until toothpick comes out clean.

Ingredients: 

  • 120 g butter (room temperature)
  • 120 g sugar
  • 120 g eggs (approximately 2 large, room temperature)
  • 120 g flour
  • 1 tsp baking powder
  • 1 tbsp matcha (green tea powder)

Directions:

  1. Preheat the oven to 165 C. Grease the bottom and sides of a 18x10 cm loaf pan. 
  2. Beat butter and sugar on medium speed until light and fluffy for about 5 minutes. Add the eggs, one at a time, beating well after each addition. Scrape the sides of the bowl while mixing the ingredients. Sift the flour and combine it with baking powder. Reduce the speed of an electric mixer to low and add flour mixture to butter and egg mixture in three or four additions. Beat a few more minutes. 
  3. Divide batter in two halfes and add matcha to one of them (I'd reccomend mixing the green tea powder with a bit of warm water before that). 
  4. Alternatively layer matcha and vanilla batter into prepared loaf pan. Bake for about one hour, or until toothpick comes out clean.

 

Brownie Caramel Cheesecake

Brownie Caramel Cheesecake

Brownie Caramel Cheesecake Ingredients:  9 oz. package Brownie mix (plus ingredients indicated on the back of the package) 1 package (24 oz) caramels 1 (5 oz) can of evaporated milk 3 (8 oz) packages cream cheese 3/4 cup of sugar 3 eggs 2 tsp vanilla  Directions:  Preheat oven to 350 degrees F (175 degrees C). Grease the bottom of a 9 inch springform pan. and line the bottom and edges with foil In a small bowl, make the brownie mix according to directions on package. Pour into pan and bake for about 7-10 minutes until just set. Melt the caramels with the evaporated milk over low heat in a heavy saucepan. Stir often, and heat until mixture has a smooth consistency. Reserve 1/3 cup of this caramel mixture, and pour the remainder over the warm, baked brownie crust. In a large bowl, beat the cream cheese, sugar and vanilla with an electric mixer until smooth. Add eggs one at a time, beating well after each addition. Pour cream cheese mixture over caramel mixture. Place  cheesecake in a waterbath and put it into the oven. Bake cheesecake for 50-60 minutes, or until just set. Turn off oven and leave cheesecake inside until oven has cooled. Take cheesecake out and refridgerate. When cake is thoroughly chilled, loosen by running a knife around the edge, and then remove the rim of the pan. Heat reserved caramel mixture, and spoon over cheesecake.

Ingredients:

  • 9 oz. package Brownie mix (plus ingredients indicated on the back of the package)
  • 1 package (24 oz) caramels
  • 1 (5 oz) can of evaporated milk
  • 3 (8 oz) packages cream cheese
  • 3/4 cup of sugar
  • 3 eggs
  • 2 tsp vanilla

Directions:

  1. Preheat oven to 350 degrees F (175 degrees C). Grease the bottom of a 9 inch springform pan. and line the bottom and edges with foil
  2. In a small bowl, make the brownie mix according to directions on package. Pour into pan and bake for about 7-10 minutes until just set.
  3. Melt the caramels with the evaporated milk over low heat in a heavy saucepan. Stir often, and heat until mixture has a smooth consistency. Reserve 1/3 cup of this caramel mixture, and pour the remainder over the warm, baked brownie crust.
  4. In a large bowl, beat the cream cheese, sugar and vanilla with an electric mixer until smooth. Add eggs one at a time, beating well after each addition. Pour cream cheese mixture over caramel mixture. Place cheesecake in a waterbath and put it into the oven.
  5. Bake cheesecake for 50-60 minutes, or until just set. Turn off oven and leave cheesecake inside until oven has cooled. Take cheesecake out and refridgerate. When cake is thoroughly chilled, loosen by running a knife around the edge, and then remove the rim of the pan. Heat reserved caramel mixture, and spoon over cheesecake.

 

Key Lime Cheesecake

Key Lime Cheesecake 

Key Lime Cheesecake Ingredients:  Crust:  1 cup graham cracker crumbs
 1/3 cup butter, melted
 1 tablespoon sugar  Filling:  2 1/2 sticks (20 oz. total) cream cheese at room temperature
 2/3 cup sugar 1/2 cup sour cream at room temperature
 3 tablespoons flour 3 eggs at room temperature 1 1/2 teaspoons vanilla extract 1/4 cup heavy cream 3 tablespoons key lime juice (6 tablespoons if using regular lime juice)  Glaze:  1/4 cup sugar 3/4 tablespoon cornstarch 1/4 cup water 2 tablespoons key lime/lime juice  Topping/Garnish:  1 cup heavy cream, whipped with 2 tablespoons powdered sugar (or make stabilized whipped cream) Sliced key limes/limes  Directions:  Mix graham crackers, melted butter, and sugar in a medium bowl or plastic bag. Pour into a 7-inch spring form pan that's been coated with non-stick cooking spray. Carefully spread crumb mixture evenly over the bottom and press firmly all over. Put a layer of heavy duty aluminum foil on the bottom and up the sides of the spring from pan as a protective barrier to keep the water from getting into the cheesecake. I also like to put my pan into an oven-proof plastic turkey bag (top open) and then put it in the water bath, just to ensure I don't get a soggy cheesecake. Preheat oven to 475 degrees Fahrenheit. Place a large shallow pan filled with 1 inch of water into the oven to create the water bath. In a large bowl (or the bowl of a standing mixer), beat the cream cheese with an electric mixer on low speed. Gradually beat in the sugar, sour cream, flour, and vanilla until smooth. Scrape down the sides of the bowl. Add the eggs, 1/4 cup heavy cream, and lime juice and continue to beat until the mixture is smooth and creamy. Pour the cheesecake filling into the spring form pan. Place the pan into the water bath in the oven. After 8 minutes, reduce heat to 350 degrees and bake for another 40 minutes, or until filling is puffed, set, and light brown. Remove from oven and from the water bath, and allow to cool on a wire rack. Once cooled to room temperature, take the foil off, put a paper towel over the pan, and then cover with the foil (you can use a new piece of foil, but reusing is just as good).  Refrigerate overnight. For the glaze, combine the sugar, cornstarch, water, and lime juice in a small pan. Mix until smooth. Bring to boil over medium heat, stirring constantly. Cook for 3 minutes. Cool/chill until cool, but not set. Pour cooled glaze into the center and spread evenly with an offset or rubber spatula. Refrigerate until glaze is cold and firm. Pipe whipped cream around the top of the cheesecake, if desired. Garnish with lime slices. Refrigerate until ready to serve.

Ingredients:

Crust:

  • 1 cup graham cracker crumbs

  • 1/3 cup butter, melted

  • 1 tablespoon sugar

Filling:

  • 2 1/2 sticks (20 oz. total) cream cheese at room temperature

  • 2/3 cup sugar
  • 1/2 cup sour cream at room temperature

  • 3 tablespoons flour
  • 3 eggs at room temperature
  • 1 1/2 teaspoons vanilla extract
  • 1/4 cup heavy cream
  • 3 tablespoons key lime juice (6 tablespoons if using regular lime juice)

Glaze:

  • 1/4 cup sugar
  • 3/4 tablespoon cornstarch
  • 1/4 cup water
  • 2 tablespoons key lime/lime juice

Topping/Garnish:

  • 1 cup heavy cream, whipped with 2 tablespoons powdered sugar (or make stabilized whipped cream)
  • Sliced key limes/limes

Directions:

  1. Mix graham crackers, melted butter, and sugar in a medium bowl or plastic bag. Pour into a 7-inch spring form pan that's been coated with non-stick cooking spray. Carefully spread crumb mixture evenly over the bottom and press firmly all over.
  2. Put a layer of heavy duty aluminum foil on the bottom and up the sides of the spring from pan as a protective barrier to keep the water from getting into the cheesecake. I also like to put my pan into an oven-proof plastic turkey bag (top open) and then put it in the water bath, just to ensure I don't get a soggy cheesecake.
  3. Preheat oven to 475 degrees Fahrenheit. Place a large shallow pan filled with 1 inch of water into the oven to create the water bath.
  4. In a large bowl (or the bowl of a standing mixer), beat the cream cheese with an electric mixer on low speed. Gradually beat in the sugar, sour cream, flour, and vanilla until smooth. Scrape down the sides of the bowl. Add the eggs, 1/4 cup heavy cream, and lime juice and continue to beat until the mixture is smooth and creamy.
  5. Pour the cheesecake filling into the spring form pan. Place the pan into the water bath in the oven. After 8 minutes, reduce heat to 350 degrees and bake for another 40 minutes, or until filling is puffed, set, and light brown. Remove from oven and from the water bath, and allow to cool on a wire rack. Once cooled to room temperature, take the foil off, put a paper towel over the pan, and then cover with the foil (you can use a new piece of foil, but reusing is just as good).  Refrigerate overnight.
  6. For the glaze, combine the sugar, cornstarch, water, and lime juice in a small pan. Mix until smooth. Bring to boil over medium heat, stirring constantly. Cook for 3 minutes. Cool/chill until cool, but not set.
  7. Pour cooled glaze into the center and spread evenly with an offset or rubber spatula. Refrigerate until glaze is cold and firm. Pipe whipped cream around the top of the cheesecake, if desired. Garnish with lime slices. Refrigerate until ready to serve.

 

Ultimate Red Velvet Cheesecake

Ultimate Red Velvet Cheesecake 

Ultimate Red Velvet Cheesecake Ingredients:   Cheesecake:  2 (8-ounce) packages cream cheese, at room temperature ⅔ cup granulated white sugar pinch of salt 2 large eggs ⅓ cup sour cream ⅓ cup heavy whipping cream 1 teaspoon vanilla extract Red Velvet Cake:  2½ cups all purpose flour 1½ cups granulated white sugar 3 tablespoons unsweetened cocoa powder (not Dutch process) 1½ teaspoons baking soda 1 teaspoon salt 2 large eggs, at room temperature 1½ cups vegetable or canola oil 1 cup buttermilk ¼ cup (two 1-ounce bottles) red food coloring 2 teaspoons vanilla extract 2 teaspoons white vinegar Cream cheese Frosting:  2½ cups powdered sugar, sifted lightly to remove any lumps 2 (8-ounce) packages cream cheese, at room temperature ½ cup unsalted butter, at room temperature 1 tablespoon vanilla extract  Directions:  Cheesecake:  Preheat oven to 325 degrees F. Place a large roasting pan on the lower third rack of the oven. Place a kettle of water on the stove to boil. Spray a 9-inch springform pan with nonstick spray and line the bottom with a round of parchment paper. Wrap a double layer of foil around the bottom and up the sides of the pan (you want to seal it so the water from the water bath doesn’t seep into the pan).   In a large bowl, use an electric mixer to mix the cream cheese- blend until it is nice and smooth and creamy. Mix in sugar and salt and blend for 2 minutes, scraping down sides of the bowl as needed. Add eggs, one at a time, blending after each addition. Finally, mix in sour cream, whipping cream and vanilla. Mix until smooth.    Pour the batter into the prepared pan. Set the pan into the roasting pan in the pre-heated oven. Carefully pour the hot water from your kettle into the roasting pan (it will fill the pan surrounding the cheesecake). Pour enough water so that there is about an inch of water coming up the foil along the sides of the cheesecake pan. Bake the cheesecake for 45 minutes. It should be set to the touch and not jiggly.    Remove the cheesecake from the roasting pan and let it cool on a wire rack for at least an hour. When it has cooled, place the pan into the freezer and let the cheesecake freeze completely. This can be done in several hours- or overnight.  Cake Layers:  Preheat oven to 350 degrees F.    Grease and flour two 9-inch round metal baking pans (or spray with nonstick baking spray with flour). In a large bowl, whisk together flour, sugar, cocoa powder, baking soda and salt. Add eggs, oil, buttermilk, food coloring, vanilla and vinegar to the flour mixture. Using an electric mixer on medium-low speed, beat for 1 minute, until blended. Scrape sides and bottom of bowl with a rubber spatula. Beat on high speed for 2 minutes. Spread the batter evenly into the prepared pans, dividing equally.    Bake 30 to 35 minutes or until a toothpick inserted in the center comes out with a few moist crumbs attached. Let cool in pans on a wire rack for 10 minutes. Run a knife around the edge of the pans, then invert cakes onto a rack to cool completely. Cream Cheese Frosting:  In a large bowl, using an electric mixer on medium-high speed, beat powdered sugar, cream cheese, butter and vanilla until it is smooth and creamy (do not overbeat). Assemble:  Place one cake layer into the center of a cake plate or platter. Remove the cheesecake from the freezer, take off the sides of the pan, and slide a knife under the parchment to remove the cheesecake from the pan. Peel off the parchment. Measure your cheesecake layer against the cake layers. If the cheesecake layer turns out to be a slightly larger round than your cake, move it to a cutting board and gently shave off some of the exterior of the cheesecake to get it to the same size as your cake layers. Place the cheesecake layer on top of the first cake layer. Place the 2nd cake layer on top of the cheesecake. Frosting the Red Velvet Cake:  Apply a crumb coat layer to the cake- use a long, thin spatula to cover the cake completely with a thin and even layer of frosting. Be sure to wipe off your spatula each time you are about to dip it back into the bowl to get more frosting (this way you won’t be transferring any red crumbs into the bowl of frosting). Don’t worry at this point about the crumbs being visible in the frosting on the cake.    When your cake has a thin layer of frosting all over it, place it into the refrigerator for 30 minutes to “set” the frosting.    Once the first layer of frosting is set, apply the 2nd layer. Start by adding a large scoop of frosting onto the top of the cake. Use a long, thin spatula to spread the frosting evenly across the top and then spread it down the sides of the cake too. Because you applied a crumb-coat layer, you shouldn’t have any red crumbs floating around in the final frosting layer.   Decorate, as desired. I recommend white chocolate shavings. Keep this cake refrigerated.  Note: Serves 12.

Ingredients: 

Cheesecake:

  • 2 (8-ounce) packages cream cheese, at room temperature
  • ⅔ cup granulated white sugar
  • pinch of salt
  • 2 large eggs
  • ⅓ cup sour cream
  • ⅓ cup heavy whipping cream
  • 1 teaspoon vanilla extract

Red Velvet Cake:

  • 2½ cups all purpose flour
  • 1½ cups granulated white sugar
  • 3 tablespoons unsweetened cocoa powder (not Dutch process)
  • 1½ teaspoons baking soda
  • 1 teaspoon salt
  • 2 large eggs, at room temperature
  • 1½ cups vegetable or canola oil
  • 1 cup buttermilk
  • ¼ cup (two 1-ounce bottles) red food coloring
  • 2 teaspoons vanilla extract
  • 2 teaspoons white vinegar

Cream cheese Frosting:

  • 2½ cups powdered sugar, sifted lightly to remove any lumps
  • 2 (8-ounce) packages cream cheese, at room temperature
  • ½ cup unsalted butter, at room temperature
  • 1 tablespoon vanilla extract

Directions:

Cheesecake:

  1. Preheat oven to 325 degrees F. Place a large roasting pan on the lower third rack of the oven. Place a kettle of water on the stove to boil. Spray a 9-inch springform pan with nonstick spray and line the bottom with a round of parchment paper. Wrap a double layer of foil around the bottom and up the sides of the pan (you want to seal it so the water from the water bath doesn’t seep into the pan).
     
  2. In a large bowl, use an electric mixer to mix the cream cheese- blend until it is nice and smooth and creamy. Mix in sugar and salt and blend for 2 minutes, scraping down sides of the bowl as needed. Add eggs, one at a time, blending after each addition. Finally, mix in sour cream, whipping cream and vanilla. Mix until smooth.
     
  3. Pour the batter into the prepared pan. Set the pan into the roasting pan in the pre-heated oven. Carefully pour the hot water from your kettle into the roasting pan (it will fill the pan surrounding the cheesecake). Pour enough water so that there is about an inch of water coming up the foil along the sides of the cheesecake pan. Bake the cheesecake for 45 minutes. It should be set to the touch and not jiggly.
     
  4. Remove the cheesecake from the roasting pan and let it cool on a wire rack for at least an hour. When it has cooled, place the pan into the freezer and let the cheesecake freeze completely. This can be done in several hours- or overnight.

Cake Layers:

  1. Preheat oven to 350 degrees F.
     
  2. Grease and flour two 9-inch round metal baking pans (or spray with nonstick baking spray with flour). In a large bowl, whisk together flour, sugar, cocoa powder, baking soda and salt. Add eggs, oil, buttermilk, food coloring, vanilla and vinegar to the flour mixture. Using an electric mixer on medium-low speed, beat for 1 minute, until blended. Scrape sides and bottom of bowl with a rubber spatula. Beat on high speed for 2 minutes. Spread the batter evenly into the prepared pans, dividing equally.
     
  3. Bake 30 to 35 minutes or until a toothpick inserted in the center comes out with a few moist crumbs attached. Let cool in pans on a wire rack for 10 minutes. Run a knife around the edge of the pans, then invert cakes onto a rack to cool completely.

Cream Cheese Frosting:

  1. In a large bowl, using an electric mixer on medium-high speed, beat powdered sugar, cream cheese, butter and vanilla until it is smooth and creamy (do not overbeat).

Assemble:

  1. Place one cake layer into the center of a cake plate or platter. Remove the cheesecake from the freezer, take off the sides of the pan, and slide a knife under the parchment to remove the cheesecake from the pan. Peel off the parchment. Measure your cheesecake layer against the cake layers. If the cheesecake layer turns out to be a slightly larger round than your cake, move it to a cutting board and gently shave off some of the exterior of the cheesecake to get it to the same size as your cake layers. Place the cheesecake layer on top of the first cake layer. Place the 2nd cake layer on top of the cheesecake.

Frosting the Red Velvet Cake:

  1. Apply a crumb coat layer to the cake- use a long, thin spatula to cover the cake completely with a thin and even layer of frosting. Be sure to wipe off your spatula each time you are about to dip it back into the bowl to get more frosting (this way you won’t be transferring any red crumbs into the bowl of frosting). Don’t worry at this point about the crumbs being visible in the frosting on the cake.
     
  2. When your cake has a thin layer of frosting all over it, place it into the refrigerator for 30 minutes to “set” the frosting.
     
  3. Once the first layer of frosting is set, apply the 2nd layer. Start by adding a large scoop of frosting onto the top of the cake. Use a long, thin spatula to spread the frosting evenly across the top and then spread it down the sides of the cake too. Because you applied a crumb-coat layer, you shouldn’t have any red crumbs floating around in the final frosting layer.
     
  4. Decorate, as desired. I recommend white chocolate shavings. Keep this cake refrigerated.

Note: Serves 12.

 

Piña Colada Cake Recipe

Piña Colada Cake Recipe 

Piña Colada Cake Recipe Ingredients:   Sponge Cake:  7 eggs 1 cup sugar 1 cup cake flour 1/3 cup cornstarch Pineapple Mousse :  2 pineapples 2 tablespoons coconut liqueur 2 flat tablespoons cornstarch Coconut cream:  1 large can of coconut milk (400 ml) 1/4 cup coconut liqueur 1 cup sugar 500 g mascarpone cheese 250 g ricotta cheese  6 - 9 tablespoons of rum (optional) Garnish:  grated coconut on the sides pineapple leaves   Directions:  Sponge Cake:  High springform pan (with a bottom diameter of 9-10 inch) (about 24 - 27 cm) line the bottom of the pan with parchment paper. Nothing spreads the sides of the wac or crash. Sift flour with potato flour and mix.    Preheat the oven to 340 F. (170 C.)   Separate the eggs yolk from the white. Proteins beat on low speed mixer for 2 minutes until frothy. Gradually increasing the mixer speed to add a spoonful of sugar (in short intervals). Proteins still beat on high speed mixer for several minutes until they are stiff and glossy. Still whisking add a spoonful of mixed egg yolks (adding another portion of the previous slaughter now to proteins). Add sifted flour (preferably in 3 batches) and mix them very delicate movements of a metal spoon or spatula to fold in the whipped mass, trying not to destroy the compacted foam. pour batter into the mold and put into preheated oven.    Bake for about 35 minutes to dry stick. Immediately remove the sponge from the oven.   and vigorously throw it on the counter. Cool. When completely cooled, cut into 3 tops.   Pineapple Mousse :  Cut out the flesh of the pineapple: unloaded and discard the husk and resources. Keep leaves for decoration. The flesh is cut into small cubes. Half the amount of pineapple to put into a saucepan, add the liquor and boil. Reduce heat and simmer for about half an hour, or until the pineapple is tender ( for fresh pineapple a bit longer ).    Mix the mousse, add the remaining diced pineapple, stir and boil again, after minute add cornstarch previously distributed in a small amount of cold water. Bring to a boil and hold a minute on the fire until the mixture is thick like jam. Cool the cake before lining.  Coconut cream :   Pour the milk and coconut liqueur into a pot, add the sugar and heat stirring until sugar is dissolved. Cook over medium heat for about half an hour or longer, until the creation of a thick syrup in an amount not more than 1 cup. Cool.    When combined with cream cheese to be slightly warm, it can not be hot. Mascarpone and ricotta cheese to put in a large bowl, gradually add the 1 tablespoon warm coconut syrup gently, stirring gently all the time.   Assembly:  The first bottom turn you on top of biscuit paterze, drizzle with 2 - 3 tablespoons of rum, gently spread half mass of pineapple and 1/3 of cream of coconut, put a second table top, sprinkle with rum, put the rest mass of pineapple (1 tablespoon to leave to one side) and cover with half the the remaining cream.    Place the last leaf, sprinkle with rum and cover with the rest of the cream. As part of the cream and spoon pineapple weight smear the sides of the cake, but just enough coconut to easily stuck. The sides and sprinkle with grated pineapple leaves decorate the top.         Note: Serves 12.

Ingredients: 

Sponge Cake:

  • 7 eggs
  • 1 cup sugar
  • 1 cup cake flour
  • 1/3 cup cornstarch

Pineapple Mousse :

  • 2 pineapples
  • 2 tablespoons coconut liqueur
  • 2 flat tablespoons cornstarch

Coconut cream:

  • 1 large can of coconut milk (400 ml)
  • 1/4 cup coconut liqueur
  • 1 cup sugar
  • 500 g mascarpone cheese
  • 250 g ricotta cheese
  •  6 - 9 tablespoons of rum (optional)

Garnish:

  • grated coconut on the sides
  • pineapple leaves


Directions:

Sponge Cake:

  1. High springform pan (with a bottom diameter of 9-10 inch) (about 24 - 27 cm) line the bottom of the pan with parchment paper. Nothing spreads the sides of the wac or crash. Sift flour with potato flour and mix.
     
  2. Preheat the oven to 340 F. (170 C.)
     
  3. Separate the eggs yolk from the white. Proteins beat on low speed mixer for 2 minutes until frothy. Gradually increasing the mixer speed to add a spoonful of sugar (in short intervals). Proteins still beat on high speed mixer for several minutes until they are stiff and glossy. Still whisking add a spoonful of mixed egg yolks (adding another portion of the previous slaughter now to proteins). Add sifted flour (preferably in 3 batches) and mix them very delicate movements of a metal spoon or spatula to fold in the whipped mass, trying not to destroy the compacted foam. pour batter into the mold and put into preheated oven.
     
  4. Bake for about 35 minutes to dry stick. Immediately remove the sponge from the oven.
     
  5. and vigorously throw it on the counter. Cool. When completely cooled, cut into 3 tops. 

Pineapple Mousse :

  1. Cut out the flesh of the pineapple: unloaded and discard the husk and resources. Keep leaves for decoration. The flesh is cut into small cubes. Half the amount of pineapple to put into a saucepan, add the liquor and boil. Reduce heat and simmer for about half an hour, or until the pineapple is tender ( for fresh pineapple a bit longer ).
     
  2. Mix the mousse, add the remaining diced pineapple, stir and boil again, after minute add cornstarch previously distributed in a small amount of cold water. Bring to a boil and hold a minute on the fire until the mixture is thick like jam. Cool the cake before lining.

Coconut cream : 

  1. Pour the milk and coconut liqueur into a pot, add the sugar and heat stirring until sugar is dissolved. Cook over medium heat for about half an hour or longer, until the creation of a thick syrup in an amount not more than 1 cup. Cool.
     
  2. When combined with cream cheese to be slightly warm, it can not be hot. Mascarpone and ricotta cheese to put in a large bowl, gradually add the 1 tablespoon warm coconut syrup gently, stirring gently all the time. 

Assembly:

  1. The first bottom turn you on top of biscuit paterze, drizzle with 2 - 3 tablespoons of rum, gently spread half mass of pineapple and 1/3 of cream of coconut, put a second table top, sprinkle with rum, put the rest mass of pineapple (1 tablespoon to leave to one side) and cover with half the the remaining cream.
     
  2. Place the last leaf, sprinkle with rum and cover with the rest of the cream. As part of the cream and spoon pineapple weight smear the sides of the cake, but just enough coconut to easily stuck. The sides and sprinkle with grated pineapple leaves decorate the top.
     


Note: Serves 12.

 

Cream Cheese Pound Cake

Cream Cheese Pound Cake 

Cream Cheese Pound Cake Ingredients:    1½ cup all purpose flour ½ tsp baking powder ¼ tsp baking soda ¼ tsp salt ¾ cup unsalted butter,room temperature 4 ounce cream cheese,room temperature 1½ cup sugar 3 large eggs,room temperature ½ tsp pure vanilla extract zest of lemon or orange  Directions:   Preheat oven to 350 degrees F.    In a large bowl sift together flour, baking powder, baking soda and salt, keep aside.    Beat cream cheese and butter until smooth. Add sugar in three additions, beating well after each addition. Continue beating on medium-high speed until light and fluffy. Add the eggs, one at a time, mixing well after each addition.Add vanilla and and orange zest , beat until incorporated. Now add the flour mixture and beat just until incorporated.    Pour the batter into the prepared pan and smooth the top. Bake for 40-45 minutes or until a tooth pick inserted into the center comes out clean.

Ingredients: 


  • 1½ cup all purpose flour
  • ½ tsp baking powder
  • ¼ tsp baking soda
  • ¼ tsp salt
  • ¾ cup unsalted butter,room temperature
  • 4 ounce cream cheese,room temperature
  • 1½ cup sugar
  • 3 large eggs,room temperature
  • ½ tsp pure vanilla extract
  • zest of lemon or orange

Directions:


  1. Preheat oven to 350 degrees F.
     
  2. In a large bowl sift together flour, baking powder, baking soda and salt, keep aside.
     
  3. Beat cream cheese and butter until smooth. Add sugar in three additions, beating well after each addition. Continue beating on medium-high speed until light and fluffy. Add the eggs, one at a time, mixing well after each addition.Add vanilla and and orange zest , beat until incorporated. Now add the flour mixture and beat just until incorporated.
     
  4. Pour the batter into the prepared pan and smooth the top. Bake for 40-45 minutes or until a tooth pick inserted into the center comes out clean.

 

Banana and Almond Cake Recipe

Banana and Almond Cake Recipe 

Ingredients:   2 eggs 1/2 cup white sugar 1/2 tablespoon baking powder 3 bananas, peeled 1/2 cup sliced almonds 250 gram raw whole almonds, toasted 1/2 lemon, juiced icing sugar, to serve 2 tablespoon vanilla extract natural yoghurt, to serve  Directions:  Preheat oven to 300F.  Grease a 8inch fluted flan tin with removable base. Take a good sized square of baking paper and moisten. Line base and sides of tin with paper. Put the whole almonds in a food processor until finely ground. Beat eggs and sugar for 10 minutes or until pale and fluffy. Stir ground almonds and baking powder. Puree the bananas with lemon juice then stir through almond mixture with the vanilla. Pour into your tin and sprinkle over sliced almonds to cover the top. Bake for 40 to 50 minutes or until golden brown and a toothpick inserted in the center comes out clean. Allow this to cool in the tin. When ready to serve, dust with icing sugar and pass yoghurt separately.  Note: 45 minutes to make, Serves 8

 

Ingredients: 

  • 2 eggs
  • 1/2 cup white sugar
  • 1/2 tablespoon baking powder
  • 3 bananas, peeled
  • 1/2 cup sliced almonds
  • 250 gram raw whole almonds, toasted
  • 1/2 lemon, juiced
  • icing sugar, to serve
  • 2 tablespoon vanilla extract
  • natural yoghurt, to serve

Directions:

  1. Preheat oven to 300F. 
  2. Grease a 8inch fluted flan tin with removable base. Take a good sized square of baking paper and moisten. Line base and sides of tin with paper.
  3. Put the whole almonds in a food processor until finely ground. Beat eggs and sugar for 10 minutes or until pale and fluffy. Stir ground almonds and baking powder. Puree the bananas with lemon juice then stir through almond mixture with the vanilla.
  4. Pour into your tin and sprinkle over sliced almonds to cover the top. Bake for 40 to 50 minutes or until golden brown and a toothpick inserted in the center comes out clean. Allow this to cool in the tin.
  5. When ready to serve, dust with icing sugar and pass yoghurt separately.

Note: 45 minutes to make, Serves 8

Fresh Apple Cake Recipe

 

Fresh Apple Cake Recipe 


Ingredients:  Cake :  3 cups all-purpose flour, sifted  1 teaspoon baking soda  1 teaspoon salt  1½ cups corn oil  2 cups sugar  3 large eggs, room temperature  2 teaspoons vanilla  1¼ cups pecans, chopped  4 cups apples, peeled and finely chopped (original recipe called for 2 cups)  ½  teaspoon nutmeg (optional)  1½ teaspoon cinnamon (optional)     Topping:  ½ cup butter  ½ cup brown sugar   Directions:  Sift the flour, soda, and salt and set aside.  Beat together the oil, sugar, eggs and vanilla for 3 or 4 minutes.  Gradually add flour mixture to the egg mixture.  Stir in the chopped apples and pecans.  I did not take the time to finely chop my apples. You may want to.  Bake the apple cake for 1 hour and 20 minutes at 325 degrees.  My cake was ready in 1 hour 15 minutes.  Melt the butter and brown sugar for the Brown Sugar Topping.  Stir constantly cooking for 2 minutes.  Remove from the stove. Spoon over the warm cake.   Topping:  Mix together the butter and brown sugar.  Cook this mixture over medium heat for 2 to 3 minutes stirring constantly.   Note:8 Servings. 

Ingredients:

Cake :

  • 3 cups all-purpose flour, sifted

  • 1 teaspoon baking soda

  • 1 teaspoon salt

  • 1½ cups corn oil

  • 2 cups sugar

  • 3 large eggs, room temperature

  • 2 teaspoons vanilla

  • 1¼ cups pecans, chopped

  • 4 cups apples, peeled and finely chopped (original recipe called for 2 cups)

  • ½  teaspoon nutmeg (optional)

  • 1½ teaspoon cinnamon (optional)

     

Topping:

  • ½ cup butter

  • ½ cup brown sugar


Directions:

  1. Sift the flour, soda, and salt and set aside.

  2. Beat together the oil, sugar, eggs and vanilla for 3 or 4 minutes.

  3. Gradually add flour mixture to the egg mixture.

  4. Stir in the chopped apples and pecans.

  5. I did not take the time to finely chop my apples. You may want to.

  6. Bake the apple cake for 1 hour and 20 minutes at 325 degrees.

  7. My cake was ready in 1 hour 15 minutes.

  8. Melt the butter and brown sugar for the Brown Sugar Topping.

  9. Stir constantly cooking for 2 minutes.

  10. Remove from the stove. Spoon over the warm cake.


Topping:

  1. Mix together the butter and brown sugar.

  2. Cook this mixture over medium heat for 2 to 3 minutes stirring constantly.


Note:8 Servings.

Chocolate Pear Cake Recipe

 

Chocolate Pear Cake Recipe 

Ingredients:   180 g flour 40 g cocoa 100 g sugar 1 teaspoon vanilla 1 packet of baking powder 120 ml of oil 250 ml of water 2 pears, peeled and diced  Directions:  Preheat oven to 180 degrees.    Mix in a bowl the flour, cocoa and baking powder. Separately, in another bowl mix the sugar, oil, water and vanilla. Then add this mixture to the flour and combine the mix. Do not overdo the Blending.   Add diced pears and integrate them with a spoon or spatula stir to combine them with care. Place the mixture in a greased loaf tin that is dusted with flour or baking paper.   Bake for about 20 minutes, the composition should be slightly moist, not dry. Remove and let the cake cool completely, then cut into slices. Enjoy!  Note: Serves 10.

Ingredients: 

  • 180 g flour
  • 40 g cocoa
  • 100 g sugar
  • 1 teaspoon vanilla
  • 1 packet of baking powder
  • 120 ml of oil
  • 250 ml of water
  • 2 pears, peeled and diced

Directions:

  1. Preheat oven to 180 degrees.
     
  2. Mix in a bowl the flour, cocoa and baking powder. Separately, in another bowl mix the sugar, oil, water and vanilla. Then add this mixture to the flour and combine the mix. Do not overdo the Blending.
     
  3. Add diced pears and integrate them with a spoon or spatula stir to combine them with care.
    Place the mixture in a greased loaf tin that is dusted with flour or baking paper.
     
  4. Bake for about 20 minutes, the composition should be slightly moist, not dry. Remove and let the cake cool completely, then cut into slices. Enjoy!

Note: Serves 10.

Apple Sauce Spice Cake Recipe

Apple Sauce Spice Cake Recipe 

Ingredients:   2 cups all-purpose flour, plus more for the pan 2 teaspoons baking soda 1/8 teaspoon kosher salt 1 stick unsalted butter, plus more for the pan 1 cup granulated sugar 1 2/3 cups jarred chunky applesauce 2 teaspoons ground cinnamon 1 teaspoon ground ginger pinch ground nutmeg 1 teaspoon vanilla extract 2 large eggs 1 cup dark or golden raisins 2 tablespoons confectioners' sugar 2 pints vanilla ice cream  Directions:   Heat oven to 350° F. Butter and flour a 9-inch springform or round cake pan.   In a small bowl, combine the flour, baking soda, and salt. In a large saucepan, over medium heat, melt the butter. Remove from heat and stir in the granulated sugar, applesauce, cinnamon, ginger, nutmeg, vanilla, and eggs. Add the flour mixture and stir just until combined. Stir in the raisins. Pour into the prepared pan.   Bake the cake until a tester inserted in the center comes out clean, 35 to 40 minutes. Transfer pan to a wire rack to cool for 10 minutes. Using a knife, loosen the cake from pan. Invert it onto the rack. Turn  it over again onto a serving plate. Sprinkle the cake with the confectioners' sugar, slice into wedges, and serve with the ice cream.   Note: Serves 10. 

Ingredients: 

  • 2 cups all-purpose flour, plus more for the pan
  • 2 teaspoons baking soda
  • 1/8 teaspoon kosher salt
  • 1 stick unsalted butter, plus more for the pan
  • 1 cup granulated sugar
  • 1 2/3 cups jarred chunky applesauce
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • pinch ground nutmeg
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1 cup dark or golden raisins
  • 2 tablespoons confectioners' sugar
  • 2 pints vanilla ice cream

Directions:


  1. Heat oven to 350° F. Butter and flour a 9-inch springform or round cake pan.
     
  2. In a small bowl, combine the flour, baking soda, and salt. In a large saucepan, over medium heat, melt the butter. Remove from heat and stir in the granulated sugar, applesauce, cinnamon, ginger, nutmeg, vanilla, and eggs. Add the flour mixture and stir just until combined. Stir in the raisins. Pour into the prepared pan.
     
  3. Bake the cake until a tester inserted in the center comes out clean, 35 to 40 minutes. Transfer pan to a wire rack to cool for 10 minutes. Using a knife, loosen the cake from pan. Invert it onto the rack. Turn it over again onto a serving plate. Sprinkle the cake with the confectioners' sugar, slice into wedges, and serve with the ice cream.


Note: Serves 10.

Wednesday, February 26, 2014

Chocolate Pie Recipe

 

Chocolate Pie Recipe

 Ingredients:       ⅔ cup flour     4½ tablespoons unsweetened cocoa     ⅔ cup milk     3 egg yolks     1 cup sugar     ¾ cup water, divided     2 tablespoons butter or margarine     1 teaspoon vanilla     pre-baked pie crust or purchased crumb crust, 9-inch   Directions:      Mix cocoa and flour in top of a double boiler over hot water and whisk in about half of the 1 cup of water, just enough to make a smooth paste.      Blend in the sugar and the beaten egg yolks and add remaining water and milk.      Cook over low until the mixture is thick; add butter and vanilla.      Pour into baked pie crust.      Top with whipped cream or whipped topping, or use the egg whites to make a meringue.      Chill thoroughly    Note: Top this chocolate pie with whipped cream or whipped topping.

Ingredients: 

  • ⅔ cup flour
  • 4½ tablespoons unsweetened cocoa
  • ⅔ cup milk
  • 3 egg yolks
  • 1 cup sugar
  • ¾ cup water, divided
  • 2 tablespoons butter or margarine
  • 1 teaspoon vanilla
  • pre-baked pie crust or purchased crumb crust, 9-inch

Directions:

  1. Mix cocoa and flour in top of a double boiler over hot water and whisk in about half of the 1 cup of water, just enough to make a smooth paste. 
  2. Blend in the sugar and the beaten egg yolks and add remaining water and milk. 
  3. Cook over low until the mixture is thick; add butter and vanilla. 
  4. Pour into baked pie crust. 
  5. Top with whipped cream or whipped topping, or use the egg whites to make a meringue. 
  6. Chill thoroughly


Note: Top this chocolate pie with whipped cream or whipped topping.

Earthquake Cake Recipe

 

Earthquake Cake Recipe

 
Ingredients:   1 box chocolate cake mix 8 oz cream cheese ⅓ cup oil 3 eggs 1⅓ cup water ⅔ cup shredded coconut ⅔ cup chocolate chips ½ cup chopped pecans ½ cup butter 3¾ cups powdered sugar  Directions:  Preheat the oven to 350 degrees F. Grease a 9 x 13 inch pan. Sprinkle the coconut, chocolate chips, and pecans on the bottom of the pan. Mix the german chocolate cake mix with the oil, eggs, and water. Pour the cake mix on top of the coconut/chocolate chip/pecan layer. In a saucepan, melt the butter and cream cheese. Beat in 1 pound of powdered sugar until it's smooth to the butter/cream cheese. Spread this mixture on top of the uncooked german chocolate cake in the pan, and swirl into the cake mix using a knife. Bake for 35-45 minutes. It is done when it doesn't wobble in the pan if you shake it.   Note: The toothpick test to check if the cake is done dont work because the cake should be more gooey in nature.

Ingredients: 

  • 1 box chocolate cake mix
  • 8 oz cream cheese
  • ⅓ cup oil
  • 3 eggs
  • 1⅓ cup water
  • ⅔ cup shredded coconut
  • ⅔ cup chocolate chips
  • ½ cup chopped pecans
  • ½ cup butter
  • 3¾ cups powdered sugar

Directions:

  1. Preheat the oven to 350 degrees F.
  2. Grease a 9 x 13 inch pan.
  3. Sprinkle the coconut, chocolate chips, and pecans on the bottom of the pan.
  4. Mix the german chocolate cake mix with the oil, eggs, and water.
  5. Pour the cake mix on top of the coconut/chocolate chip/pecan layer.
  6. In a saucepan, melt the butter and cream cheese.
  7. Beat in 1 pound of powdered sugar until it's smooth to the butter/cream cheese.
  8. Spread this mixture on top of the uncooked german chocolate cake in the pan, and swirl into the cake mix using a knife.
  9. Bake for 35-45 minutes. It is done when it doesn't wobble in the pan if you shake it.


Note: The toothpick test to check if the cake is done dont work because the cake should be more gooey in nature.

Coconut Cream Cake Recipe

Coconut Cream Cake Recipe


Ingredients: 

  • 1 (18.25 ounce) package white cake mix
  • 3 eggs
  • ⅓ cup vegetable oil
  • 1 cup water
  • ½ teaspoon coconut extract
  • 1 (14 ounce) can coconut cream
  • 1 (14 ounce) can sweetened condensed milk
  • 1 cup heavy whipping cream
  • 1 tablespoon white sugar
  • 1 cup flaked coconut

Directions:

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
     
  2. In a large bowl, mix together cake mix, eggs, oil, water and coconut flavoring. Beat for 2 minutes and pour into 9x13 inch pan. Bake for 30 minutes, or until a toothpick inserted into the cake comes out clean.
     
  3. In a medium bowl, combine coconut cream with sweetened condensed milk and stir until smooth. When cake comes out of the oven, poke holes into it in even rows using a large fork or chopsticks. Pour milk mixture over, allowing it to soak into the cake. Refrigerate for several hours or overnight.
     
  4. In a large bowl, whisk cream until soft peaks form. Add sugar and continue whipping until stiff. Spread over cooled cake. Sprinkle top with flaked coconut.


Note: Serves 12,  If you like coconut a lot, you could garnish this cake with (2 cups) sweetened shredded coconut.