Posts Tagged ‘baking’

Mexican chocolate pie

Posted: May 8, 2018 in Recipes
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Mexican-chocolate-pieMexican chocolate pie is salty and a bit spicy, but also sweet and smooth. What’s not to love about that?

Ingredients
  • 200 gram dry cookies
  • 100 gram butter
  • 1 tablespoon sugar (depending on the sweetness of the dry cookies)
  • 1 teaspoon ground cinnamon
  • 1 egg white
  • pinch of salt
  • 200 gram sugar
  • 5 tablespoons cornstarch
  • 2 tablespoons cocoa powder
  • 1 teaspoon instant coffee
  • half a teaspoon of salt
  • 1,5 teaspoon ground chili
  • 2 eggs
  • 3 egg yolks
  • 700 ml full fat milk
  • 150 gram dark chocolate

 

Preparation  15 minutes

PRE-HEAT the oven to 190 degrees celsius or 375 degrees fahrenheit.

GREASE the spring form with butter and set aside. CRUMBLE the cookies, there are a lot of ways to get the result you like. Use a food processor, blender or even a rolling-pin to crush the cookies. Keep a bit of cookie crumbs aside for garnish.

Slowly MELT the butter in the small saucepan, let it cool of for a few minutes. COMBINE the cookie crumbs, melted butter, egg white, cinnamon and salt. PRESS the cookie mixture in the spring form to create a pie crust.

BAKE the pie crust in the oven for about 10 minutes, or until beautiful golden brown. Let the pie crust cool off completely.

Making the Mexican chocolate pie filling  15 minutes + wait time

Slowly heat milk in a medium-sized pan. COMBINE sugar, salt, egg yolk, cornstarch, instant coffee powder and chili in the bowl of your standmixer. ADD one egg at a time until you’ve reached a smooth mixture.

CHOP the dark chocolate in small pieces and melt them in the hot milk. Keep on mixing the egg mix and POUR in the hot milk. POUR the mixture back into the medium-sized pan and simmer on low heat. Keep on mixing to prevent it from burning, until the mixture thickens. That will take about 5 minutes or less.

PLACE the pan in cold water for about 10 minutes, keep on stirring it occasionally to prevent it from creating lumps. When the chocolate mixture has cooled off slightly, pour it into the pie form. Cover with cling film and place in the refrigerator for at least 3 hours. Enjoy!

Crustless Lemon Cheesecake

Posted: April 23, 2018 in Recipes
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lemon_cheesecakeCheesecake bakes perfectly in the slow cooker. In this recipe, the slow cooker is lined with parchment paper, which makes for a very easy cleanup!

Difficulty: Easy

Hands-on: 10 minutes

Total: 7 hours 10 minutes

Serves: 8

Ingredients

16 oz. cream cheese, softened
⅔ cup sugar
2 large eggs
1 Tbsp. cornstarch
1 tsp. fresh lemon zest
2 Tbsp. fresh lemon juice

Directions

Step 1

In a large bowl, beat cream cheese and sugar together until smooth.

Step 2

Beat in eggs, and continue beating with a hand-held electric mixer on medium speed for about 3 minutes.

Step 3

Beat in remaining ingredients and continue beating for about 1 minute.

Step 4

Line a 4- to 5-quart slow cooker with parchment paper. Pour batter onto the parchment paper.

Step 5

Cover and cook on high for 2½–3 hours or until cheesecake is set. Remove slow cooker insert and let it cool to room temperature. Then

Spinach, Ham, and Swiss Hand Pies

Posted: April 22, 2018 in Recipes
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spinhamswisThese little pies are perfect for a light lunch with a small salad or cup of soup. If you prefer, feel free to substitute broccoli for the spinach.

Difficulty: Medium
Hands-on: 25 minutes

Total: 2 hours 25 minutes
Serves: 4
Ingredients

4 oz. frozen, chopped spinach, thawed and drained well
8 oz. sliced ham, roughly chopped
1 cup shredded Swiss cheese (4 oz.)
2 eggs, divided
¼ tsp. ground cayenne pepper
⅛ tsp. ground nutmeg
1 large egg, beaten
2½ cups all-purpose flour
¼ cup sugar
1 tsp. salt
12 Tbsp. butter, cubed and chilled
¼ cup vegetable shortening, chilled

Directions

Step 1

In a medium bowl, combine the spinach, ham, cheese, 1 egg, cayenne pepper, and nutmeg. Cover and chill for 1 hour.

Step 2

In a large bowl, whisk together flour, sugar, and salt. With your fingers, rub the chilled butter and shortening into the flour mixture until 30 percent of the fat is between pea-sized and hazelnut-sized, while the rest is blended well. Add ¼ cup ice water and mix until the dough forms a ball. Add more water, 1 tablespoon at a time, if needed.

Step 3

Turn the dough onto a lightly floured surface and divide into 4 even balls. Form each ball into a disc. Wrap in plastic and chill for at least 30 minutes.

Step 4

Heat the oven to 425°F and line a baking sheet with parchment paper. Lightly beat remaining egg in a small bowl.

Step 5

Remove dough from the refrigerator and let sit for 10 minutes. On a lightly floured surface, roll each disc of dough into an 8" round. Place about ⅓ cup filling onto the pastry slightly off center, brush the edges of the pastry with beaten egg, and fold the dough over the filling. Pinch or crimp with a fork to seal. Place the pies on the prepared baking sheet and brush with beaten egg. With scissors or a sharp paring knife, cut vents in pastry so that steam can escape.

Step 6

Bake for 15 minutes, then reduce heat to 350°F and bake for an additional 25 minutes, or until the pastry is golden brown and juices are bubbling. Cool for 10 minutes before serving.

Raised Buttermilk Biscuits

Posted: April 20, 2018 in Recipes
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biscuits

Difficulty: Easy

Hands-on: 15 minutes

Total: 50 minutes

Serves: 24

 

 

Ingredients

¾ cup cultured low fat buttermilk, warm
⅛ cup granulated sugar
2½ tsp. active dry yeast
2 ½ cups unbleached all-purpose flour
¼ tsp. salt
½ tsp. low-salt baking powder
¼ cup unsalted butter
¼ cup vegetable shortening

Directions

Step 1

Put the buttermilk and sugar in a food processor and process until mixed. Sprinkle the yeast over the buttermilk sugar mixture and pulse once or twice to mix. Allow the mixture to sit at room temperature for about 5 minutes or until the yeast begins to work and is bubbling. Add the remaining ingredients to the food processor and pulse until mixed, being careful not to over process the dough.

Step 2

Preheat oven to 400°. Drop by heaping teaspoon per biscuit onto a baking sheet treated with nonstick spray. Set the tray in a warm place and allow the biscuits to rise for about 15 minutes. Bake for 12 to 15 minutes.

Easter Coconut Cake

Posted: March 26, 2018 in Recipes
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eastercoconutcakeYou can re-create the taste of the classic Betty Crocker Easter Bunny Cake with this simple coconut cake recipe. Decorate it with Easter candy for a cake so sweet you’ll forget what’s in your basket.

Difficulty: Easy
Hands-on: 20 minutes

Total: 8 hours 50 minutes

Serves: 12

Ingredients
1 box (18.25 oz.) white cake mix, plus ingredients called for on box
1 can (12 oz.) cream of coconut
1 can (14 oz.) sweetened condensed milk
1 container (8 oz.) whipped topping, thawed
1 cup shredded coconut

Directions

Step 1

Bake cake according to the directions on the box. Meanwhile, thoroughly mix the cream of coconut and sweetened condensed milk.

Step 2

Poke holes in cake at even intervals with a wooden skewer or a long-pronged fork. Pour coconut/condensed milk mixture over cake and let soak 8 hours.

Step 3

Smooth whipped topping over cake and sprinkle with shredded coconut.

PEACH KUCHEN

Posted: February 25, 2018 in Recipes
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peach_duchenKuchen is a filling dessert and you can use virtually any of you favorite fruits. A dollop of whipped cream on top is an added treat!

MAKES:
8-10 servings
TOTAL TIME:
Prep: 20 min. Bake: 45 min.

INGREDIENTS
CRUST:
1 cup all-purpose flour
1/4 cup confectioners’ sugar
1/4 teaspoon salt
1/2 cup butter

FILLING:
2 cans (one 29 ounces, one 15-1/4 ounces) sliced peaches, drained
2 eggs
1 cup sugar
1/4 teaspoon salt
3 tablespoons all-purpose flour
1 cup (8 ounces) sour cream

DIRECTIONS
In a small bowl, combine flour, confectioners’ sugar and salt. Cut in butter to form a dough. Pat lightly into an ungreased 11×7-in. baking pan.
Arrange peaches over the crust; set aside. In another bowl, beat eggs. Whisk in the sugar, salt, flour and sour cream until mixture is smooth. Pour over the peaches.
Bake at 450° for 10 minutes. Reduce heat to 325°; bake 35 minutes more or until center is set. Serve warm or chilled. Store in the refrigerator. Yield: 8-10 servings.

Ptichie Moloko (Birds’ Milk Cake)

Posted: February 24, 2018 in Recipes
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bird_milk_cakeIngredients
For the sponge cake base:

3 Large eggs
1/2 cup of sugar
1/2 teaspoon of baking powder
1/2 cup of unbleached all purpose flour

For the Birds Milk:

1 cup water
2 teaspoons of agar agar
4 cups of powdered sugar
1/4 teaspoon of dry vanilla
3 egg whites (room temperature)
3 ounces of lemon flavored jello
2 Tablespoon of water

Butter Cream:

1/2 cup sugar
3 Tablespoons of milk (I used 2%)
3 egg yolks from large eggs
1/2 cup of unsalted butter (1 stick) Softened

Ganache:

1 cup of chocolate chips
1/2 cup of heavy whipping cream (see recipe below)

Directions:

Pre heat your oven to 350F.
Butter up a 9″ round cake form.
In a stand mixer beat together 3 Large eggs and 1/2 cup of sugar, until pale and well blended.
Lower the speed to the lowest, add in 1/2 teaspoon of baking powder and 1/2 cup of flour.
With the help of a spatula transfer the batter to the prepared cake pan.
Bake for 25 minutes. Set a side to cool down.
Combine a 3oz package of lemon flavored jello with 2 Tablespoons of water. Microwave for 30 seconds. (if you want you could also warm it up on the stove for a healthier way) Set a side till ready to use.
n a stand mixer on high, beat 3 egg whites from large eggs. Add in 1/4 teaspoon of dry vanilla. Keep beating until you will combine the other ingredients together.
On the stove, in a medium sized pot combine 1 cup of water and 2 teaspoons of agar agar on medium heat, bring to a boil.
Add in 4 cups of powdered sugar, whisk together and boil for exactly 6 minutes (no less – no more).  Take off heat and quickly do the next two steps.
Into the the egg whites add the jello mix. Keep mixing.
With the mixer still beating pour in the sugar powder syrup. Mix together for 3 minutes.
n the same size cake pan that you used for the base transfer this birds milk mousse. (mine was 9″ round cake pan)
Refrigerate for 45 minutes. Meanwhile you can make the cream:
On the stove or the microwave bring to a boil 1/2 cup of sugar, 3 Tablespoon of milk and 3 egg yolk from large eggs.
Place in the refrigerator to cool down.
After it completely cools down (30 minutes) beat with 1/2 cup of softened unsalted butter. Using a hand mixer.
Spread the butter cream on the cake base you made first.
Gently take out the bird’s milk mousse from the form and place it on top of the butter cream.
Place it back into the refrigerator until the ganache is ready.
Important! The white bird’s milk mousse needs to be completely cooled down in order to pour the ganache over, otherwise your cake will melt.
Spread the ganache all over the cake.

ganache3 minute Ganache recipe
Ingredients
2 cups of chocolate chips (your favorite)
1 cup of heavy whipping cream

Directions:

Fill a medium sized pot half way with water.
Bring the water to a boil.
On top of the pot place a heat safe bowl.
To the bowl add 2 cups of chocolate chips and 1 cup of heavy whipping cream.
Stirring occasionally melt all the chocolate chips. Will take 3 minutes.

Keep in refrigerator until ready to serve.

Homemade Cannoli

Posted: February 22, 2018 in Recipes
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canoli

Ingredients
Shells:
2 cups all-purpose flour
1 tablespoon granulated sugar
1/4 teaspoon kosher salt
1 tablespoon plus 2 teaspoons unsalted butter, cut into small pieces
1 egg yolk
1/2 cup dry white wine
Filling:
2 cups ricotta cheese, preferably whole milk
3/4 cup powdered sugar
1 teaspoon ground cinnamon
1/4 teaspoon allspice
1/4 cup heavy cream
1/4 cup small semisweet chocolate chips
1 lemon
1 quart canola oil, for frying
Flour, for rolling
1 egg, lightly beaten, for egg wash
Powdered sugar, for dusting

Directions: For the shell dough: In a medium bowl, sift together the flour, sugar and salt. Work the butter pieces into the flour with your fingers until the mixture becomes coarse and sandy. Add the egg yolk and the white wine and mix until it becomes a smooth dough. Spread a piece of plastic wrap on a flat surface and place the dough in the center. Wrap the plastic loosely around it and press the dough to fill the gap. Flattening the dough will mean less rolling later. Let it rest in the fridge for a few minutes while you make the filling.

For the filling: In a medium bowl, whisk the ricotta until smooth. Sift in the powdered sugar, cinnamon and allspice. Mix to blend. In a separate bowl (or in the bowl of an electric mixer fitted with the whisk attachment), beat the heavy cream until fairly stiff. Using a rubber spatula, gently fold the cream into the ricotta mixture. Stir in the chocolate chips. Lightly zest the exterior of the lemon and stir it into the ricotta. Refrigerate for a half hour to an hour.

To roll and fry the shells: In a medium pot with a heavy bottom, heat the canola oil to 360 degrees F. Meanwhile, sift an even layer of flour on a flat surface. Flour a rolling pin. Roll the dough until it is very thin (about 1/8-inch thick). Cut the dough into fourths and work in small batches. Use any glass or small bowl that has a 3-to-4-inch diameter. Cut rounds, tracing around each one to assure the dough has been fully cut. You should have about 24 circles. Wrap each circle around a cannoli mold. Use a little of the egg wash on the edge of each round to seal it shut and to assure it won’t slide or fall off the mold before pressing it closed over the mold. Flare the edges out slightly from the mold. Flaring will allow the oil to penetrate each cannoli shell as they fry. Use a pair of tongs to hold the edge of the mold as you submerge and fry the shell in the oil until crispy, 2 to 3 minutes. Remove from the oil, and holding the mold in one had with your tongs, gently grip the shell in your other hand with a kitchen towel and carefully slide it off the mold. Set aside to cool. Repeat with all of the circles.

To fill the cannolis: Just before serving, use a pastry bag without a tip to pipe the ricotta into the cannoli molds. Fill the cannoli shells from both ends so the cream runs through the whole shell. Dust with powdered sugar. Powdered sugar gives that little extra sweetness and added texture to the exterior. It also makes me feel like I have a professional bakery touch in my own home. Serve immediately.

Cook’s Note:  If the ricotta has an excess of liquid, drain it over a strainer for at least a half an hour before making the filling. Make and fry the shells and the filling. Don’t fill the shells with the cream until you are ready to eat them. Everyone loves a crispy cannoli.

Thai Tuna Pizza

Posted: January 14, 2018 in Recipes
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thai_tuna_pizzaThis wholly untraditional pizza subs peanut sauce and soy sauce for tomato sauce but incorporates familiar pizza flavors such as peppers and Romano cheese. Thai peanut sauce can be found in the international foods aisle of your supermarket.

Difficulty: Easy
Hands-on: 15 minutes

Total: 30 minutes
Serves: 6

 

Ingredients
1 Tbsp. olive oil
1 onion, chopped
3 cloves garlic, minced
1 jar (7 oz.) Thai peanut sauce
2 Tbsp. low-sodium soy sauce
¼ cup chopped fresh cilantro
1 prebaked pizza crust (12")
1 can (6 oz.) light tuna, drained
1 cup bean sprouts
1 cup shredded Havarti cheese
¼ cup grated Romano cheese
? cup chopped salted peanuts
¼ cup chopped scallions

Directions

Step 1 Preheat oven to 400°F. In small saucepan, heat olive oil over medium heat. Add onion and garlic; cook and stir for 5 minutes.

Step 2 Add peanut sauce, soy sauce, and cilantro; remove from heat and mix well. Spread over pizza crust.

Step 3 Top with tuna, sprouts, and cheeses. Bake for 10 to 15 minutes until cheese is melted and bubbly. Sprinkle with peanuts and scallions before serving.

Chicken And Dumplings Baked

Posted: January 13, 2018 in Recipes
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chic_dumplin_bakeIf You Have A Thing For Chicken And Dumplings, You’re Going To Love This Scrumptious Bake!

Ingredients

1 1/2 cups Swanson chicken stock or broth

1 chicken bouillon cube (use 2 if using unsalted butter AND low-sodium stock/broth)

Non-stick spray

1/4 cup (half of a stick) Land O’ Lakes butter, melted
 
2 – 3 cups of cooked shredded or cubed chicken

2 cups Bisquick

1 1/2 cups McArthur milk

1 can Campbell’s cream of chicken soup

1 1/2 cups frozen mixed vegetables (allow to thaw for 30 minutes before using)

Pepper

Instructions:

Preheat oven to 350 degrees
Warm chicken stock in a small sauce pan and add in the bouillon cube to dissolve. Keep warm until ready to use.

Lightly coat with non-stick spray a 9 x 13 casserole dish or a 12? round casserole dish. Pour in the melted butter.

Layer the shredded chicken on top of the butter. Sprinkle on the vegetables. Set aside.

In a small mixing bowl, combine the Bisquick and milk. (It’s okay if there are a few lumps remaining.)

Pour over the chicken and vegetables. DO NOT MIX! Sprinkle on some black pepper. Set aside.

Combine the cream of chicken soup with the warmed stock.

Once blended, slowly pour over the Bisquick layer. Again, DO NOT MIX!

(It’ll looks like a big, soupy mess. This is normal.)
 
If using a 9 x 13 pan, bake for 40 – 45 minutes or until casserole is set and top is lightly browned. If using a large, round dish, bake for 50 – 55 minutes or until casserole is set and lightly browned.

Remove from oven and allow to rest for 5 minutes. Serve.

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