‏إظهار الرسائل ذات التسميات cakes. إظهار كافة الرسائل
‏إظهار الرسائل ذات التسميات cakes. إظهار كافة الرسائل

الاثنين، 21 مارس 2016

cheesecake

Here’s what you will need:

Yields: 12 bars
  • 2 tubes crescent dough
  • 16 oz cream cheese
  • 1 egg
  • 1 cup sugar, divided
  • 1 tsp vanilla
  • 2 Tbsp. cinnamon

Directions:

Preheat oven to 350°F/180°C.
In a bowl, beat cream cheese until smooth. Then, add 1/2 cup sugar, egg, and vanilla, and beat until smooth.
Roll out crescent dough and pinch the seams together.
Next, in a small bowl, mix the remaining 1/2 cup sugar with the cinnamon. In a greased 9×13 baking dish, sprinkle half of the cinnamon sugar. Lay down one crescent dough rectangle. Spread on cream cheese filling. Top with the other crescent dough rectangle, and sprinkle on the remaining cinnamon sugar.
Bake 30 minutes. Cool completely, then cut into 12 squares, and enjoy!
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That boil

Here’s what you will need:

  • 2 Cups Sugar
  • 1/2 Cup Light Corn Syrup
  • 1/3 Cup Water
  • 1 Tbsp. Baking Soda
  • Dark Chocolate
  • Sea Salt/Maldon Salt
  • Candy Thermometer

Directions:

Line a nine inch baking tray with parchment paper and grease thoroughly.
Set aside a metal whisk and one Tablespoon of baking soda.
In a LARGE saucepan (bigger the better - as this will more than triple in size) over medium/high heat–combine sugar, corn syrup, and water.
Stir to incorporate, then leave to boil. Insert candy thermometer and continue to heat–without stirring–until the mixture reaches 300˚F (150˚C).
Remove from heat and ~working quickly~…add the baking soda and quickly whisk into the sugar syrup (whisking for no more than five seconds–to prevent deflating the toffee). The mixture will begin to expand, quickly pour it into the prepared pan and leave to set DO NOT MOVE for one to two hours.
Once the toffee has cooled and set, remove from pan and using a blunt object, shatter the toffee into bite size pieces.
Melt chocolate in a microwave safe bowl for 75-90 seconds. Make sure to stop and stir after every 30 seconds.
Dip the toffee pieces in chocolate and place on a lined baking tray. Finish with a sprinkle of sea salt and place in the refrigerator to cool for 15 minutes. Enjoy!
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الأحد، 20 مارس 2016

Deep-Fried Chocolate Mochi Balls

INGREDIENTS

3/4 cups of sweet rice flour
1/2 tbsp of cornstarch
1/2 cup of water
Chocolate chips
Oil for frying

PREPARATION

Combine the sweet rice flour, cornstarch, and water in a mixing bowl. Turn out on table and knead to form a ball of dough. Grab a ping pong size of dough, create a well and fill with chocolate chips. Wrap the dough around the chocolate chips and form into a ball. Make sure to seal well and push out any air pockets. If you don’t push out air pockets, they will pop and burst will frying.
Deep fry until the outside is crispy and the mochi balls start floating. Enjoy!
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Strawberries and Cream Cupcakes

Here’s what you will need:

Yields: 12 cupcakes
1 box yellow cake mix plus ingredients to prepare it
1 lb fresh strawberries
1 pint heavy whipping cream
3 Tbsp. powdered sugar

Directions:

While they bake, finely chop five to seven strawberries until they are almost a pulp. Cut the tops off of 12 strawberries. Set aside.
In a bowl, beat the whipping cream, chopped strawberries, and powdered sugar until the mixture forms stiff peaks when the beaters are lifted up. Set aside.
Let the cupcakes cool completely, then cut a hole in each one about the width of a quarter (leave room at the bottom of the cupcake). Press a strawberry, pointed side down into each cupcake, then top with whipped cream. Enjoy!
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