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Tuesday, 24 March 2015
Kitchenique Scanpan Promotion
Nanaimo Layer Cake
NANAIMO LAYER CAKE (GLUTEN FREE)
PREP TIME
1 hour
COOK TIME
25 mins
TOTAL TIME
1 hour 25 mins
Stunning gluten-free nanaimo bar layer cake made with lentils. Chocolate lentil cake, nanaimo bar frosting and chocolate ganache.
*Check custard powder to ensure it is gluten-free
Serves:
12-16 pieces
INGREDIENTS
For the cake:
1 cup split red lentils, dry
2 cups water
⅓ cup milk
4 eggs
2 tsp vanilla
¾ cup melted butter
½ cup brown sugar
½ cup granulated sugar
1 cup unsweetened cocoa
1 tsp baking soda
1½ tsp baking powder
½ tsp salt
For the frosting:
1½ cups butter, room temperature
½ cup milk
¾ cup vanilla custard powder
3 cups icing sugar
For the ganache:
1 cup semisweet chocolate chips
⅓ cup milk
Garnishes:
Toasted coconut (optional)
Toasted almonds (optional)
INSTRUCTIONS
For the cake:
Spray two 8" round cake pans with non-stick spray and line with wax paper (cut to fit). Spray the wax paper with non-stick spray.
In a medium pot, bring lentils and water to a boil. (*Note: feel free to use canned lentils if you wish. You will need 2 cups cooked in the end). Boil over medium heat about 15 minutes, until lentils are soft and the water is gone. Remove from heat and puree in a Magic Bullet, blender or food processor. (I like the Magic Bullet for things I want super smooth -- use whichever appliance you have that will get the best results). Set aside to cool slightly.
Preheat oven to 350 degrees F.
When slightly cooled (about 10-15 minutes), add milk, eggs and vanilla to blender or food processor along with the lentils. Puree until smooth, about 30 seconds.
Add remaining ingredients (butter through salt) and puree until smooth, about 20-30 seconds.
Divide batter between the two pans and bake at 350 degrees F for 20-25 minutes, until a toothpick comes out clean.
For the frosting:
In the bowl of a stand mixer, add butter, milk, custard powder and sugar. With the whisk attachment, beat on low for a couple minutes until the icing sugar is mostly incorporated.
Stop the mixer and scrape down the sides. Beat on medium-high until light and fluffy. (*Note: colour will become significantly lighter throughout the process. Make sure you beat the frosting until light and fluffy). Set aside.
Assembly:
If desired, slice each cake into two to make 4 layers (completely optional). Place one cake layer down and frost the top. Repeat until all layers are used.
Frost the top and sides of the cake.
Chill at least 1 hour before topping with ganache.
Make the ganache:
In a pot over low heat, add the chocolate and milk (you can also do this in a double boiler or the microwave). Heat on low, stirring constantly, until melted and smooth. If ganache appears too thick, add a couple tsp more milk.
*You do not want your ganache to be so thin that it runs right off the cake.
Allow ganache to cool about 15-20 minutes so that it doesn't melt your frosting and so that you can more easily control the flow down the sides.
Remove chilled cake from the refrigerator and slowly our ganache on top of cake, a little at a time. Slowly bring the ganache to the edge of the cake, and allow some rivers of chocolate to flow over the sides.
Chill cake in the refrigerator before garnishing as desired.
Recipe @
http://www.thereciperebel.com/nanaimo-layer-cake/
Monday, 23 March 2015
Raspberry Oreo Mocha Cheesecake Cake
RASPBERRY OREO MOCHA CHEESECAKE CAKE
Rich, moist mocha cake and creamy Raspberry Oreo Cheesecake covered in mocha frosting and a mocha ganache!
Serves: 12-16 servings
INGREDIENTS
For the cake:
2 cups sugar
1¾ cups all-purpose flour
¾ cup cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 eggs
1 cup buttermilk (I used regular milk)
½ cup vegetable oil
1 teaspoon vanilla extract
1 cup strong black coffee
For the cheesecake:
3 packages cream cheese
1 cup sugar
1 tsp vanilla
3 eggs
½ cup sour cream or plain yogurt
½ cup fresh raspberry puree (or thaw frozen berries, drain, and puree)
additional red food colouring, if desired for pink color
1 cup roughly chopped Oreos
For the frosting:
1⅔ cups chopped chocolate or good quality chocolate chips
¼ cup cream
½ cup strong brewed coffee
2 cups butter, room temperature
2½ cups icing sugar
For the ganache:
1 cup chopped chocolate or good quality chocolate chips
⅓ cup strong brewed coffee
INSTRUCTIONS
To prepare pans for cake and cheesecake:
I used 8" round cake pans, because I wanted a nice tall cake. You could also use 9" pans or 9" springform pans.
If using round cake pans, cut a piece of wax paper to fit the bottom of the pan. Spray the pan with non-stick spray, then place the piece of wax paper in the bottom, wax-side up. Spray the top of the wax paper with non-stick spray.
If using a springform pans, open the pan and place a piece of wax paper large enough to cover the bottom in the pan. Close the sides of the pan, and cut around the outside of the pan so the edges of the paper aren't hanging out. Wrap a piece of tin foil around the outside to catch any leaks. Spray the inside of the pan with non-stick spray.
For the cake:
Preheat oven to 350 degrees F and prepare pans.
In a large bowl, whisk together the sugar, flour, cocoa, baking powder and baking soda and salt until combined.
Add eggs, buttermilk, oil and vanilla and whisk until combined. Slowly whisk in coffee (batter will be thin).
Divide evenly between two pans. Bake at 350 for 25-30 minutes, or until a toothpick comes out clean or with moist crumbs.
Set aside to cool. Then wrap in plastic wrap and place in the freezer.
For the cheesecake:
Preheat oven to 325 degrees F and prepare pans (the same pans or the same size you used for the cake).
In the bowl of a stand mixer, add cream cheese, sugar and vanilla. Beat on medium-high until smooth.
Add eggs, sour cream/yogurt, and raspberry puree. Beat on medium speed until combined, scraping down the bowl half way.
Stir in oreos.
Divide evenly between 2 pans.
Bake at 325 degrees F for 40-50 minutes, until cheesecake is mostly set and just starting to brown at the edges. Remove from the oven and let rest until it reaches room temperature.
Refrigerate at least a couple hours before removing from the pan, wrapping in plastic wrap and placing in the freezer.
For the frosting:
In a small bowl, combine chocolate, cream and coffee. Microwave on high 1 minute. Stir until smooth, placing back in the microwave for 20-30 seconds if necessary.
Cool in the fridge for 10-20 minutes, stirring once.
In a stand mixer, beat butter, chocolate mixture and icing sugar: first on low speed for 2-3 minutes until combined, then increase the speed to medium or medium-high and beat until fluffy and the colour lightens substantially, another 3-4 minutes.
I recommend not refrigerating before frosting, as this frosting sets up nice and firm once refrigerated.
For the ganache:
Prepare the ganache only after the cake has been assembled and frosted. In a microwave safe bowl (or glass measuring cup), combine chocolate and coffee. Microwave for 45 seconds to 1 minute on high. Stir until smooth, microwaving another 20-30 seconds if necessary.
Let cool to room temperature before topping the cake.
Assembly:
I like to work with my cakes frozen because it's easier they're not as crumbly and they carve easily. This also means I can make the cake over several days.
Start with an 8" cardboard cake board on your cake tray. This is optional, but it makes it easier to move your cake from a carrier to your cake plate without making a mess of it.
Place one chocolate cake layer down and cover with a thin layer of frosting. Top with a cheesecake layer, and cover with a thin layer of frosting. *If your cakes are really uneven, you may want to trim the tops off slightly so they lay a little flatter.
Repeat layers one more time, so all 4 layers are used. Adjust cake layers slightly so they line up as evenly as possible (photo 2). If your edges are uneven and you want a nice straight cake, trim the sides with a long serrated knife (photo 3).
Cover cake with a thin layer of frosting to seal in the crumbs (photo 4).
Refrigerate cake for 1 hour, but leave the frosting on the counter.
Cover cake with remaining frosting, making sure to cover cake completely.
Refrigerate at least 1 hour.
Top with ganache, slowly pouring on top and spreading to the edges. Top with additional raspberries and chopped oreos.
NOTES
*This cake is easily made over a couple of days, freezing the layers in between. I recommend making the frosting and ganache only the day you want to complete the cake and serve it.
Recipe @
http://www.thereciperebel.com/raspberry-oreo-mocha-cheesecake-cake/
Roasted Chicken Ramen
Roasted Chicken Ramen
YIELD:
SERVES 4
TOTAL TIME:
35 MINUTES
Ingredients:
4 large eggs
1 tablespoon unsalted butter
1 cup sweet corn
1 tablespoons olive oil
8 ounces fresh spinach
1 quart chicken stock
1 teaspoon red miso paste
6 ounces ramen noodles
6 ounces cooked chicken (I used leftover garlic butter roasted chicken)
4 green onions, thinly sliced
toasted sesame oil for drizzling
nori/seaweed pieces for serving
Directions:
Begin by soft boiling the eggs so they can cool. Heat about 3 inches of water in a small saucepan pver medium heat until boiling. Once boiling, reduce the heat until it's barely a simmer, add the eggs gently and cook for 6 minutes. Remove the eggs with a slotted spoon and place in an ice bath. Let cool completely before peeling.
In a small saucepan, heat the butter and add the corn, stirring to coat. You can add a sprinkle of salt and pepper if desired. Place the corn in a bowl. Add the olive oil to the skillet and cook the spinach until it just begins to wilt.
Heat the chicken stock just until it's boiling. Whisk in the miso paste. Add the ramen noodles and cook for 2 to 3 minutes - or as long as the noodles call for. As soon as they are finished, begin serving the ramen in bowls. I like to add the noodles, corn, spinach and chicken, then ladle some broth over top. Finish it off with sliced green onions, a drizzle of sesame oil and the soft boiled eggs - cut in half. Slide some nori on the side of the bowl to serve.
Recipe @
http://www.howsweeteats.com/2014/09/roasted-chicken-ramen/
Sunday, 22 March 2015
Strawberry Tiramisu
STRAWBERRY TIRAMISU
PREP TIME
30 mins
TOTAL TIME
30 mins
Serves: 6
INGREDIENTS
STRAWBERRY JUICE
2 cups whole ripe strawberries
1 teaspoon lemon juice
1 tablespoon sugar
1 cup cold water
CREAM MIXTURE
1 cup mascarpone
1 cup whole cream
1½ tablespoons sugar
1 egg
Lady finger cookies (approximately 12-15)
INSTRUCTIONS
To make the strawberry juice: Clean and chop the strawberries into small pieces sprinkle with sugar, place strawberries, and lime juice in a blender, blend until smooth, add water and blend again for a minute.
Pour into a strainer (make sure the holes aren't too big, we want just the juice, no seeds) and using the bottom of a spoon move it around to help the juice drain into a medium sized bowl. Set aside.
To make the cream mixture: In a large bowl using a whisk, mix together sugar and egg till combined (approximately 1 minute) then add mascarpone and cream, beat on medium until thickened. (approximately 5-10 minutes, you don't want it to be too thick or too thin, nice and creamy ).
Putting it all together: Lady finger cookies (approximately 12-15) 1 baking dish (I used 12 x 10 inch).
In a small bowl add half the strawberry juice,(you will have let over strawberry juice,which is great over ice cream or even add a little more sugar and it makes a great drink) dip the lady finger cookies in the juice (turning to coat all the cookie with juice, but don't leave them submerged in the juice) then arrange cookies on bottom of baking dish and cover with half the cream mixture, repeat cookies for another layer and cover with remaining cream mixture.
Sprinkle with unsweetened cocoa and top with strawberries.
Refrigerate for at least 4-5 hours, even more delicious the next day.
Enjoy
Recipe @
http://anitalianinmykitchen.com/strawberry-tiramisu/
Baked Chicken Parmigiano
BAKED CHICKEN PARMIGIANO
PREP TIME
30 mins
COOK TIME
40 mins
TOTAL TIME
1 hour 10 mins
Serves: 6
INGREDIENTS
6 pieces of boneless chicken
2 large eggs
1 cup (85 grams) crushed salted crackers
FOR THE SAUCE
1¼ cups (282 grams) tomato puree
1½ tablespoons (22 grams) olive oil
½ teaspoon (2.3 grams) salt
1 teaspoon (3/4 gram) oregano
1 teaspoon (3/4 gram) basil
1 clove garlic chopped
½ cup (125 grams) water
1 tablespoon (15 grams) butter
TOPPING
½ cup (50 grams) freshly grated Parmesan cheese
½ cup (92 grams) grated firm mozzarella
INSTRUCTIONS
Pre-heat oven to 350° (180° celsius). Lightly grease a medium to large baking dish.
In a medium bowl beat eggs.
On a medium plate add cracker crumbs.
Dip chicken pieces first in egg and then roll and cover well in cracker crumbs.
In a medium frying pan add 3 tablespoons (45 grams) olive oil and brown chicken. (approximately 3 minutes on each side).
Place in baking pan in a single layer.
FOR THE SAUCE
In a medium pot add olive oil, garlic, puree, water, salt, oregano and basil, stir to combine, bring to a boil then lower heat to low-medium and continue to cook until thickened, stirring occasionally (approximately 10-15 minutes). Stir in butter.
Pour sauce over chicken, sprinkle with Parmesan cheese.
Cover with foil and bake for 30 minutes, remove cover, top with grated mozzarella cheese and continue to bake for approximately 10 minutes.
Serve immediately.
Enjoy!
Recipe @
http://anitalianinmykitchen.com/baked-chicken-parmigiano/
Friday, 20 March 2015
Quirky Bake Shapes
Muffin Magic Made Easy
Bake Shapes is a baking pan set that forms fun designs on your cupcakes and muffins. These unique shapes hold plenty of toppings in place—from fresh fruit to extra, extra frosting. Simply fill the pan with batter, apply the six molds before baking, and the batter will rise to fill them.
Product @
http://tinyurl.com/olweboo
Baked Bigne
BAKED BIGNÈ
PREP TIME
20 mins
COOK TIME
35 mins
TOTAL TIME
55 mins
Makes approximately 18 small to medium bignè.
INGREDIENTS
FOR THE CHIOUX PASTRY
¾ cup (200 ml) water
1 tablespoon (12 grams) sugar
7 tablespoons (100 grams) butter
pinch salt
1 cup (130 grams) flour
4 medium eggs (room temperature)
ITALIAN CREAM FILLING
¼ cup (45 grams) sugar
1 egg yolk
¼ cup (37 grams) flour
1 cup (250 grams) milk
INSTRUCTIONS
1. In a medium pot heat on medium, water, butter, sugar and salt together, when it starts to boil remove from heat and add flour all at once. Mix quickly and combine well. Place the pot again on low heat and stir rapidly with a wooden spoon for 30- 40 seconds (no more), remove from heat.
2. Transfer to a bowl and let cool (do not refrigerate) approximately 2 hours. When cool Pre-heat oven to 400° (200° celsius)
3. Add the eggs one at a time to the cool mixture and mix well before adding the additional eggs, one at a time, make sure to combine really well.
4. At this point line cookie sheets with parchment paper and using a spoon or a pastry bag, form round mounds of pastry.
5. Bake for 15 minutes at 400° (200° celsius) and then lower heat to 375° (180° celsius) and bake for an additional 20 minutes. Turn off the oven. Make a small slit in the bignè (to release steam) and place back in oven to dry for an additional 10 minutes. Remove from oven and let cool completely before filling with Italian Cream Filling or a simple whipped cream. Enjoy!
ITALIAN CREAM FILLING
6. In a medium pot add sugar, and egg yolk, whisk together then add flour and a piece of lemon peel, approximately 1 inch (2 centimeters) (not white part, best if you cut with a potato peeler), mix together.
In a small pot add the milk and place on medium heat, when it has almost started to boil remove from heat and add slowly to the egg, flour mixture, whisking continuously, when you have finished adding the milk, replace the pot again on the heat, stirring continuously with the whisk, until cream has become very thick , turn off heat but continue to stir for a couple of minutes then place in a bowl and cover with plastic wrap,making sure to touch plastic to cream,(so it doesn't form a coating on top) bring to room temperature and use as filling.
Recipe @
http://anitalianinmykitchen.com/baked-bigne/
Wednesday, 18 March 2015
Flourless Mexican Chocolate Cake
FLOURLESS MEXICAN CHOCOLATE CAKE
100% GLUTEN FREE
PREP TIME
25 mins
COOK TIME
25 mins
TOTAL TIME
50 mins
Flourless Mexican Chocolate Cake with Buttermilk Milk Chocolate Frosting: a rich chocolate cake with cinnamon and a hint of cayenne, smothered in creamy, tangy chocolate frosting.
Serves: 10
INGREDIENTS
Mexican Hot Chocolate Cake
1 tsp ground flax seeds
2 tsp boiling water
¾ cup/180ml vegetable oil
¾ cup/180ml buttermilk
1 cup/200g packed brown sugar
1 tsp vanilla
3 large eggs, room temperature
1 ½ cups/170g ground oats
6 tbsp/60g unsweetened cocoa powder
1 ½ tsp baking powder
1 tbsp cinnamon
¼ tsp cayenne
¼ tsp salt
Milk Chocolate Buttermilk Frosting
1 cup/230g unsalted butter, room temperature
4oz/120 g milk chocolate, melted, slightly cooled
1 tsp vanilla
2 cups powdered sugar
4-6 tbsp buttermilk
INSTRUCTIONS
To make the cake:
1.Preheat the oven to 350 degrees F. Line 2 8” pans with parchment paper and spray with non-stick spray (spraying under the parchment is a good way to get it to stick to the pan).
2.In a small bowl, combine the ground flax and boiling water. Set aside 10 minutes.
3.In a large bowl, whisk together the flax seed paste, oil, buttermilk, brown sugar, vanilla and eggs. Add the ground oats, cocoa, baking powder, cinnamon, cayenne and salt. Whisk until combined.
4.Evenly divide the batter between the two pans and bake until tops are firm and shiny, about 23-24 minutes (original recipe says 30 minutes – mine were much sooner). Remove from the oven and let cakes cool on a wire rack for 10 minutes before turning them out onto the rack to cool completely.
To make the frosting:
1.Place the butter in the bowl of a stand mixer (or use a handheld mixer) and beat on medium speed until light and fluffy. Add the melted chocolate and vanilla and beat until combined.
2.Add the powdered sugar and 4 tbsp buttermilk, and beat until a smooth, fluffy frosting forms, about 5 minutes. You will notice the color lighten as it gets close to being done. Add more buttermilk if frosting seems too dry.
To assemble:
1.Spread half of the frosting on one cake layer, then top with the other layer and spread remaining frosting on top.
Recipe @
http://www.thereciperebel.com/flourless-mexican-chocolate-cake/
Monday, 16 March 2015
Green Velvet Cake With Baileys Cream Cheese Frosting
GREEN VELVET CAKE WITH BAILEYS CREAM CHEESE FROSTING
PREP TIME
30 mins
COOK TIME
25 mins
TOTAL TIME
55 mins
INGREDIENTS
GREEN VELVET CAKE
¼ cup (60 grams) butter
¾ cup (150 grams) sugar
1 egg
¾ teaspoon (3¾ grams) vanilla
1 tablespoon (6 grams) unsweetened cocoa
green food coloring (I used gel, I will leave this up to you on how green you would like it, I used ¾ of a tablespoon for this dark green)
½ teaspoon (2 grams) salt
½ teaspoon (2½ grams) baking soda
½ teaspoon (2½ grams) baking powder
1¼ cups (175 grams) flour
½ cup (125 grams) greek yogurt
2 tablespoons (30 grams) milk
BAILEYS CREAM CHEESE FROSTING
¼ cup (63 grams) butter (softened)
2 ounces (63 grams) cream cheese
2 cups (1/2 kilo ) powdered sugar
¼ teaspoon (1¼ ml) vanilla
1 tablespoon (15 grams) cream
1 tablespoon (15 grams) Baileys (you can always add 2 tablespoons Baileys and eliminate the cream)
INSTRUCTIONS
1. Pre-heat oven to 350° (180° celsius). Lightly grease and flour 2 small 7 " cake pans.
2. Cream butter and sugar, add egg and beat until well combined, add vanilla and combine well.
3. In a small bowl mix together cocoa and food coloring add to butter mixture and beat well.
4. In a medium bowl whisk together salt, baking soda, baking powder and flour.
5. Add dry ingredients alternately to butter mixture with the yogurt. Beat to combine, add milk and combine.
6. Bake 20-25 minutes, let cool completely before frosting.
7. FOR THE FROSTING
8. In a medium bowl beat together butter and cream cheese on medium-high speed until creamy approximately 1 minute. Lower speed to medium and add powdered sugar, 1 cup at a time, beat well after each addition. Add vanilla, cream and or Baileys and beat until fluffy, about 3 minutes.
9. To frost the cake, place the first layer on a large plate top side down, spread with approximately 1 cup of frosting, place the second cake top side up and frost with remaining frosting. Enjoy!
Recipe @
http://anitalianinmykitchen.com/green-velvet-cake-with-baileys-cream-cheese-frosting/
Friday, 13 March 2015
Joseph Joseph Promotion
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Thursday, 12 March 2015
Smoky Roasted Chicken Breasts with Chickpeas, Tomatoes and Cilantro
Smoky Roasted Chicken Breasts with Chickpeas, Tomatoes and Cilantro
Serves 4 to 5.
5 tablespoons extra-virgin olive oil
4 garlic cloves, minced
1 tablespoon smoked paprika
1 teaspoon sweet paprika
1 teaspoon ground cumin
2 teaspoons salt, divided
1 teaspoon freshly ground black pepper
1/2 teaspoon crushed red pepper
1 cup Greek whole milk yogurt
4 large chicken breasts with skin, de-boned, 6 to 8 ounces each
2 cups grape tomatoes
1 (15-ounce) can chickpeas (garbanzos), drained and rinsed
1 cup fresh cilantro sprigs, divided (or Italian parsley)
Heat oven to 450°F.
Whisk oil, garlic, paprikas, cumin, 1 teaspoon salt, pepper and crushed red pepper in a small bowl. Transfer 1 tablespoon of the oil to another bowl and whisk in the yogurt. Set aside until serving.
Place chicken, skin-side up, on a rimmed baking sheet. Rub all over and between skin and meat with 2 tablespoons of the oil.
Place tomatoes, chickpeas and half of the cilantro in a bowl. Add remaining oil and stir to coat. Pour onto the baking sheet around the chicken. Turn to coat the chicken with any extra oil. Be sure to keep the skin side up for roasting. Sprinkle with 1 teaspoon salt.
Roast chicken in oven until cooked through, 20 to 30 minutes. Transfer chicken to serving plates or a platter and spoon the beans and tomatoes over. Garnish with cilantro and serve with yogurt sauce.
Recipe @
http://tastefoodblog.com/2013/06/19/smoky-roasted-chicken-breasts-with-tomatoes-and-chickpeas-recipe/
Wednesday, 11 March 2015
Taco Quesadilla Pizzas
Taco Quesadilla Pizzas
Taco meat and cheese stuffed quesadillas made pizza style topped with salsa and even more melted cheese!
Servings: makes 2 taco quesadilla pizzas or 4 servings
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Ingredients
1/2 pound ground beef
1 tablespoon homemade taco seasoning or 1/2 store bought packet
1/4 cup water
4 (8 inch) tortillas
2 cups cheese such as cheddar and/or jack, shredded
1/2 cup refried beans
3/4 cup salsa
1 tomato, diced
2 tablespoons black olives, sliced
4 green onions, sliced
Directions
Brown the meat in a pan over medium heat, drain the excess grease, mix in seasoning and water and simmer until most of the liquid is gone, about 10 minutes.
Sprinkle 1 cup of the cheese evenly over two tortillas followed by the meat and the 1/4 cup of the salsa.
Spread the refried beans over the remaining two tortillas and place them on top of the meat covered ones with the bean sides down.
Place one of the taco quesadillas in a large pan and grill it over medium heat until the cheese has melted and the tortillas are lightly golden brown, about 2-4 minutes per side.
Place the taco quesadilla on a large baking sheet and repeat for the remaining taco quesadilla.
Spread the remaining salsa over the tops of the taco quesadillas, sprinkle on the cheese, black olives and green onions.
Broil in a preheated oven until the cheese has melted, about 2 minutes. (Keep an eye on them so they do not burn!)
Recipe @
http://www.closetcooking.com/2012/08/taco-quesadilla-pizza.html
Doughnut Cake With Mocha Whipped Cream
Doughnut Cake With Mocha Whipped Cream
The cake will need to sit overnight before you serve it, so be sure to take that into account when making this recipe. I recommend making the doughnuts, assembling the cake, and making the ganache on one day, then on the second day you can top the cake with ganache and sprinkles, and you're ready to serve it! If you want to make glazed doughnuts to go on top like I did, I recommend using the chocolate and vanilla glazes in this recipe.
Cuisine: Cake
Serves: 12
Ingredients
For the Sour Cream Doughnuts:
13.5 oz (3⅓ cups) cake flour
2¼ tsp baking powder
1 tsp salt
1 tsp ground nutmeg
5¼ oz (3/4 cup) granulated sugar
1½ oz butter
3 large egg yolks
6 oz (3/4 cup) sour cream
1 quart canola oil, for frying
For the Chocolate Ganache:
4 oz heavy cream
½ tsp instant espresso powder
3 oz semisweet chocolate, finely chopped
For the Mocha Whipped Cream:
3 cups heavy cream
¼ cup unsweetened cocoa powder
½ cup powdered sugar
2 tsp instant espresso powder
2 tsp vanilla extract
Instructions
To Make the Sour Cream Doughnuts:
1. Sift the cake flour, baking powder, salt, and nutmeg together in a bowl.
2. Combine the granulated sugar and butter in the bowl of a large stand mixer fitted with a paddle attachment.
Cream them together until the sugar is moistened and it's the texture of wet sand. Add the egg yolks one at
a time, and mix until the mixture is thick and light.
3. Turn the mixer speed to low and add a third of the flour mixture. When it is mostly mixed in, and just a few
streaks of flour remain, add half of the sour cream. Continue to alternate adding flour and sour cream until
everything is added. Stop the mixer when there are just a few streaks of flour left and scrape down the
bottom and sides of the mixing bowl. The dough will be sticky.
4. Transfer the dough to a clean bowl, cover it with cling wrap, and refrigerate it for an hour to chill.
5. Once chilled, lightly flour your work surface and roll out the dough until it is a little thicker than ¼". Cut out
circles about 11/4" wide using a small circular cutter, then cut a hole in the center about ½" wide. (I used
the top of a large piping tip, Ateco #807, to make these small holes. A small round fondant cutter would
also work well.) Reroll the scraps and continue cutting the doughnuts. I got about 90 small doughnuts from
this batch.
6. Pour the oil into a large saucepan until it's about 1½2" deep. Insert a deep fry thermometer and heat the
oil over medium heat until it is 325 F. During the frying process, you'll want to monitor this temperature
carefully, and take the pan off the heat if it starts climbing too high. It's important that this temperature
remain steady so your doughnuts cook properly, so try always to maintain around 325 F.
7. Fry the doughnuts in small batches until they're puffed and golden, making sure not to overcrowd the pan.
It should only take about 1 minute on each side. Cover a baking sheet with paper towel, and transfer thecooked doughnuts to the sheet to let the excess oil be absorbed. Continue until all of the doughnuts have
been fried. Let them cool completely before assembling the cake.
To Make the Whipped Cream and Assemble:
1. Pour the cream into a chilled mixing bowl. Sift the powdered sugar, cocoa and espresso powder over the
cream, and add the vanilla extract. Whip until the cream holds firm peaks.
2. Place a cake cardboard in the bottom of a 7inch springform pan. Place a 4inch acetate cake collar around
the inside of the pan. If you don't have an acetate collar, you can form a tall ring with aluminum foil—you
just need something to extend the top of the springform pan about 4 inches. You can also use a different
size of springform pan, just be aware that you may not get the same number of layers if you make a larger
cake.
3. Spread a thin layer of mocha whipped cream on the bottom of the cake cardboard. Arrange a ring of
doughnuts around the edge of the cardboard, then fill in the center with more doughnuts, cutting some if
necessary to try and cover as much of the space as possible. Top this layer of doughnuts with a thick layer
of mocha whipped cream, spreading it out almost to the edge of the cake. Add another layer of doughnuts,
then continue to alternate layers of cream and doughnuts until you have four layers of doughnuts total.
4. Top the top layer of doughnuts with more whipped cream, spreading it into a smooth, even layer on top.
Cover the cake with a loose tent of plastic wrap, and refrigerate it overnight so the doughnuts soften and
everything melds together.
To Make the Chocolate Ganache:
1. Pour the cream into a small saucepan and add the espresso powder, and turn the heat to mediumhigh.
Place the chopped semisweet chocolate in a medium bowl nearby. Bring the cream to a simmer, so that
bubbles appear along the side of the pan.
2. Pour the hot cream over the chopped chocolate, and let it sit for one minute to soften the chocolate. Whisk
them together gently until the mixture is shiny and smooth. Press a layer of cling wrap on top and let sit at
room temperature until you're ready to use it.
To Finish the Cake:
1. Unclasp the springform pan and remove the cake from the pan. Unwind the acetate cake collar or foil collar
from the sides of the cake, and place the cake on your serving platter.
2. If the ganache has firmed up too much to be easily pourable, warm it in the microwave in short 5 or 6
second intervals, whisking often, until it is liquid and flows easily. Pour it on top of the cake, and gently
spread it to the edge of the cake so some of it drips down. Add sprinkles on top, if desired.
3. Refrigerate the cake for about 20 minutes to set the ganache. Once set, top with additional small
doughnuts, whipped cream, or any other garnishes if desired.
Notes
The doughnut recipe is adapted from the excellent book Top Pot HandForged Doughnuts.
Recipe by SugarHero at http://www.sugarhero.com/doughnutcakemochawhippedcream/
Tuesday, 10 March 2015
White Chocolate Popcorn Bowl
White Chocolate Popcorn Bowl
Ingredients:
2 bags Lightly Salted microwave popcorn
40 ounces melted and tempered white chocolate or melted confectionery coating (Candy Melts)
Supplies Needed:
6 quart plastic bowl*
Non-Stick Grill Tin Foil (long box) - optional, but a great idea
food handling gloves, also optional but will save you from having very messy hands
*If you use a plastic bowl you don't have to line it, but I still would just to make it easier to remove the popcorn bowl. If all you have is a glass bowl then you definitely will need to line it with the non-stick tin foil in order to remove it. If you don't have a 6 quart bowl, any plastic bowl will work, you just might need more or less white chocolate popcorn to line it.
Instructions:
Unless you have a really giant mixing bowl, you are going to need to make one batch of white chocolate popcorn at a time. So, pop one bag of popcorn then remove all the un-popped kernels. Repeat, keeping the popcorn in separate bowls.
See that white bowl on the right? That's the bowl I lined with non-stick tin foil and used as my popcorn bowl mold. It's a 6 Quart Tupperware bowl.
Pour 18 ounces melted and tempered white chocolate or melted white confectionery coating over one batch of popcorn. Use a large spatula or spoon to gently fold the popcorn and chocolate just until the popcorn is covered. Move quickly as you don't want your popcorn to start to set up.
Working quickly dump one batch of the white chocolate popcorn into your plastic bowl (mine is lined with the non-stick tin foil for easy removal.) Press the popcorn in the bottom and up the sides of the bowl, compacting it as you go.
Make the second bowl of white chocolate popcorn using another 18 ounces of white chocolate and the remaining bag of popcorn. Take handfuls of the popcorn and press it into the sides of the bowl
Once you get all the popcorn in your bowl, press down all around the bottom and sides of the bowl making sure the popcorn is really compact, but not broken into small bits.
Now use the remaining 4 ounces of white chocolate to work as glue to hold any loose pieces of popcorn together.
As I worked up near the top of my bowl, I felt some pieces weren't sticking together as well as I'd like. I worried they would break off, so I used a silicone pastry brush to work some melted white chocolate in between the popcorn pieces.
Put the popcorn bowl in the refrigerator for 45 minutes. Remove it and if you used tin foil, lift the foil and the popcorn out of the bowl, then peel off the tin foil. If you skipped the foil, then turn your bowl upside down, and press down on the bottom of your plastic bowl and the popcorn should pop out. If it doesn't you may need to scrape around the top edge of the bowl, removing any white chocolate that has hardened on the lip of the bowl, then try again. Fill your bowl with two batches of Peanut Butter Twix Bites Popcorn, or with some Cookies 'n Cream Popcorn, or just plain White Chocolate Popcorn.
Recipe @
http://www.hungryhappenings.com/2014/05/edible-white-chocolate-popcorn-bowl.html
Easy Skillet Chicken Parmesan
Easy Skillet Chicken Parmesan
Ingredients
2 tbsp (30 mL) olive oil
4 (454 g) skinless, boneless chicken breasts
¼ tsp (1 mL) each salt and freshly ground pepper
1 can (284 mL) CAMPBELL'S® Condensed Tomato with Basil and Oregano Soup
½ cup (125 mL) CAMPBELL'S® Ready to Use Chicken Broth
1 cup (250 mL) shredded mozzarella cheese (about 6 ounces)
¼ cup (60 mL) grated Parmesan cheese
2 tbsp (30 mL) finely chopped fresh parsley
Instructions
1. Preheat broiler to high. Heat oil in a large, ovenproof, nonstick skillet over mediumhigh heat. Season chicken
with salt and pepper. Cook chicken for 3 to 5 minutes per side or until browned; move to a plate.
2. Stir soup and broth into skillet; bring to a simmer. Add chicken back to skillet and cover with sauce. Cook,
covered, for 7 to 8 minutes or until chicken is cooked through.
3. Toss mozzarella with Parmesan; sprinkle over chicken. Broil for 2 to 3 minutes or until cheese is melted and
golden (or if you don’t want to use the broiler, just cover the skillet with a lid until cheese is melted!). Sprinkle
with parsley before serving.
Recipe by The Recipe Rebel at http://www.thereciperebel.com/easyskilletchickenparmesan/
Monday, 9 March 2015
Nutella Kit Kat Oreo Ice Cream Cake
NUTELLA KIT KAT OREO ICE CREAM CAKE
PREP TIME
40 mins
COOK TIME
35 mins
TOTAL TIME
1 hour 15 mins
SERVES
8-10
INGREDIENTS
TO MAKE THE CAKE
1 cup (245 grams) milk
1 cup (224 grams) vegetable oil
1¾ cups (350 grams) sugar
2½ cups (310 grams) flour
½ cup (60 grams) cocoa
3 eggs
1½ tablespoons (18 grams) baking powder
1 teaspoon (4 ml) vanilla
FOR THE HOME MADE ICE CREAM
1 cup (240 grams) whole cream
4 cups (1 liter) milk (I used 2%)
1¼ cups fine sugar
4 tablespoons Nutella
7 Oreo cookies crushed
NUTELLA GANACHE
1 cup (250 grams) Nutella
INSTRUCTIONS
TO MAKE THE CAKE
Pre-heat oven to 350° (180° celsius), lightly grease and flour 2, 8 " (20 centimeter) cake pans.
In a medium bowl beat together for approximately 2 minutes, milk, oil, sugar, flour, and eggs then add cocoa, baking powder and vanilla beat again till smooth.
Pour batter into the two prepared cake pans. Bake in pre-heated oven for approximately 30-35 minutes. Remove from oven and let cool completely. Place in the fridge for a couple of hours while the ice cream is in the freezer.
FOR THE HOMEMADE ICECREAM
In a medium bowl add cream, milk and sugar, beat on medium speed for 20 seconds.
Pour into ice cream maker, use a spatula to get all the ingredients.
When the ice cream is almost finished (in the last 5 minutes) add the Nutella and crushed Oreo cookies, and continue until it reaches desired creaminess, (see ice cream maker instructions) mine took 30 minutes. Depending on the size of your ice cream maker you may need to make double batches.
There will be some ice cream left over. If using store bought leave out until ice cream softens, then line one of the cake pans with plastic wrap enough to let the ends hang over the pan, spoon the ice cream into the lined pan and smooth the top. Re freeze till very hard a couple of hours, or longer depending on how cold your freezer is.
NUTELLA GANACHE
In a small bowl add Nutella and place over a small pot of boiling water, stir until Nutella reaches an easy to pour constituency.
PUTTING THE CAKE TOGETHER
On a large plate place one layer of cake (bottom side up), remove ice cream from pan and place on top, cover with 2nd layer of cake, cover with Nutella ganache and top with kit kat balls.
Re freeze for at least a couple of hours.
Remove cake from freezer approximately 5 -10 minutes before serving. Enjoy!
Recipe @
http://anitalianinmykitchen.com/nutella-kit-kat-oreo-ice-cream-cake/
Saturday, 7 March 2015
Spicy Fish Taco Bowls
SPICY FISH TACO BOWLS
PREP TIME
10 mins
COOK TIME
15 mins
TOTAL TIME
25 mins
SERVES
4 to 6
INGREDIENTS
• 2 tilapia fish fillets
• 2 tbsp olive oil
• 1 tbsp cumin
• ¼ tsp cayenne pepper
• 1 tsp chili powder
• 2 cloves garlic, minced
• 2 green onions, chopped
• 1 red bell pepper
• 1 cup corn kernels
• 1 cup black beans
• salt and pepper to taste
• ½ avocado, cut in small pieces
• 1 lemon
• 2 cups cooked brown rice
INSTRUCTIONS
1. In a small bowl mix the cumin, cayenne pepper and chill powder. Rub generously over the tilapia fillets on both sides.
2. Heat the olive oil in a large skillet over medium heat. Add the fish to the skillet and cook for about 3 minutes on each side. You want to make sure it gets almost blackened and that the fish is cooked through, inside it should be white. Remove fish from skillet and shred with a couple forks.
3. In the same skillet add, garlic, green onions, corn and red pepper. Season with salt and pepper if preferred. Stir and cook. Let it cook for a couple minutes then stir again. You want to make sure the corn is brown and looks roasted. Add beans and cook until beans are heated through.
4. To serve, layer rice, corn/bean mixture, fish, avocados and sprinkle with fresh lemon juice.
Recipe @
http://www.jocooks.com/healthy-eating/spicy-fish-taco-bowls/
Thursday, 5 March 2015
Quick Zucchini Noodles Recipe Grain/Gluten-Free
Quick Zucchini Noodles Recipe Grain/Gluten-Free
Quick & Easy with the GEFU Spirelli Spiral Cutter
Quick & Easy with the GEFU Spirelli Spiral Cutter
Zucchini is a great substitute for grains/gluten/pasta. The GEFU Spirelli Spiral Cutter makes them super easy to make- only 2 pieces which makes prep and clean up super easy.
Just cut up what you can’t spiral cut as it’s still edible and delicious.
For this recipe…
In the pan, chop onions and sauté in olive oil. Add in diced tomatoes. Then add in zucchini noodles. Cover with lid and put on low heat while you do the next step.
In a mini blender, blend garlic cloves (I use 3- love garlic), fresh basil, and olives.
Mix both together and add a little olive oil.
It’s delicious!! Enjoy!!
Recipe @ http://tinyurl.com/mgab7yj
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