Monday, May 4, 2015

Ultimate Triple Chocolate Cake with Chocolate Ganache - Chocolate Heaven





Ingredients
  • 1 cups all-purpose flour, plus more for the pans
  • 1.5 cups Sugar
  • 1/2 cup buttermilk, shaken
  • 1/2 cup freshly brewed coffee
  • 3/4 cup good cocoa powder
  • 1/2 cup vegetable oil
  • 2 large eggs, at room temperature
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon pure vanilla extract
  • Chocolate Chunk Syrup
  • 2 teaspoons unsweetened cocoa
  • 1/3 cup sugar
  • 1/4 cup water
  • 1/4 cup chopped bitter sweet or semi-sweet chocolate or chocolate chips
  • Ganache
  • 8 ounces semisweet or bittersweet chocolate
  • 1 cup heavy cream
  • 1/8 teaspoon salt


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Sunday, May 3, 2015

Spring Cheesecake Cake - With raspberry, lemon & orange





Ingredients
    Raspberry Cheesecake
  • 1 package (8 ounces) cream cheese, room temperature
  • 1/4 cup (50g) sugar
  • 1 large egg
  • 1 teaspoon (5g) McCormick® Raspberry Extract
  • 2 drops McCormick® Red food coloring
  • Lemon Cheesecake
  • 1 package (8 ounces) cream cheese, room temperature
  • 1/4 cup (50g) sugar
  • 1 large egg
  • 1 teaspoon (5g) McCormick® Pure Lemon Extract
  • Orange Cheesecake
  • 1 package (8 ounces) cream cheese, room temperature
  • 1/4 cup (50g) sugar
  • 1 large egg
  • 1 teaspoon (5g) McCormick® Pure Orange Extract
  • 1 drop McCormick® Red food coloring
  • 1 drop McCormick® Yellow food coloring
  • White Sheet Cake
  • 1 cup (230g or 2 sticks) unsalted butter, softened to room temperature
  • 2 cups (400g) granulated sugar
  • 2 large egg whites, room temperature
  • 2 teaspoons McCormick® Pure Vanilla extract
  • 1/2 cup (120g) sour cream, room temperature
  • 2 and 1/4 cups (285g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (240ml) whole milk
  • Whipped Cream
  • 1 cup (240 ml) cold heavy whipping cream
  • 1/2 teaspoon pure vanilla extract
  • 1-2 tablespoons (15-25 grams) confectioners sugar
  • 1 tablespoon meringue powder (optional)
Instructions
    Raspberry Cheesecake
  1. Place cream cheese into bowl of stand mixer fixed with paddle attachment. Mix on medium-low speed for 30 seconds. Add in sugar and egg and beat on medium speed until smooth, 3-5 minutes.
  2. Scrape down sides of mixer bowl.
  3. With mixer on low speed, add in extract and food coloring.
  4. Prepare an 8-inch cake pan (grease and/or butter pan then line with parchment paper) and then pour the filling into the pan.
  5. Bake until cheesecake is set, 18-24 minutes at 325 degrees in a convection oven or 350 degrees in a regular oven. (Cheesecake can be slightly golden but not brown)
  6. Set the cheesecake on a wire rack and let it cool completely. Refrigerate for at least 2 hours before assembling cake.
  7. Lemon Cheesecake
  8. Place cream cheese into bowl of stand mixer fixed with paddle attachment. Mix on medium-low speed for 30 seconds. Add in sugar and egg and beat on medium speed until smooth, 3-5 minutes.
  9. Scrape down sides of mixer bowl.
  10. With mixer on low speed, add in extract.
  11. Prepare an 8-inch cake pan (grease and/or butter pan then line with parchment paper) and then pour the filling into the pan.
  12. Bake until cheesecake is set, 18-24 minutes at 325 degrees in a convection oven or 350 degrees in a regular oven. (Cheesecake can be slightly golden but not brown)
  13. Set the cheesecake on a wire rack and let it cool completely. Refrigerate for at least 2 hours before assembling cake.
  14. Orange Cheesecake
  15. Place cream cheese into bowl of stand mixer fixed with paddle attachment. Mix on medium-low speed for 30 seconds. Add in sugar and egg and beat on medium speed until smooth, 3-5 minutes.
  16. Scrape down sides of mixer bowl.
  17. With mixer on low speed, add in extract and food coloring.
  18. Prepare an 8-inch cake pan (grease and/or butter pan then line with parchment paper) and then pour the filling into the pan.
  19. Bake until cheesecake is set, 18-24 minutes at 325 degrees in a convection oven or 350 degrees in a regular oven. (Cheesecake can be slightly golden but not brown)
  20. Set the cheesecake on a wire rack and let it cool completely. Refrigerate for at least 2 hours before assembling cake.
  21. White Sheet Cake
  22. Preheat oven to 350F degrees. Prepare a 12x17 inch half sheet/jelly roll pan by spraying with non-stick spray then lining with parchment paper.
  23. Whisk the flour, baking soda, and salt together and set aside.
  24. In the bowl of stand mixer fitted with a paddle attachment, cream the softened butter for about 1 minute on medium speed.
  25. Add the sugar on medium speed and beat until fluffy and light in color, about 2 minutes.
  26. Add in egg whites and mix until incorporated.
  27. With mixer on low speed, slowly pour in vanilla and then sour cream. (scrape bowl if necessary)
  28. Mix for 1-2 minutes on medium speed or until ingredients are fully incorporated.
  29. With mixer on low speed, pour half of the flour mixture into the creamed butter mixture.
  30. Now pour in half of the milk.
  31. Repeat with the rest of the flour and milk and mix until combined and smooth, about 30 seconds. Spread the cake batter into the prepared pan using a small offset spatula. (be sure it is nice and level!)
  32. Bake for 18-22 minutes or until the top is lightly browned and a toothpick inserted in the center comes out clean.
  33. Place in freezer until ready to assemble cake.
  34. Whipped Cream
  35. Place your mixing bowl and wire whisk in the freezer for about 15-30 minutes.
  36. In stand mixer, whisk whipped cream for 1-2 minutes. Add in remaining ingredients and beat just until stiff peaks form. (If you need a more stable whipped cream add in meringue powder. If using immediately, you can omit the meringue powder.) Chill until ready to use. Makes about 2 cups (480 ml) whipped cream.
  37. To Assemble Cake
  38. Make sure cheesecakes and white sheet cake are chilled. Place clean 8-inch pan on top of sheet cake and run a sharp paring knife around the edge. You now have a perfect 8-inch round white cake disc. Do this again so you have 2 total.
  39. Remove chilled orange cheesecake from pan and set on cake stand. (this is a thin cheesecake and when very chilled, can be easily popped out of the lined cake pan. You can also use a spring-form pan)
  40. Place one 8-inch white cake on top.
  41. Remove lemon cheesecake from pan and gently place on top of white cake.
  42. Place other 8-inch white cake on top of lemon cheesecake.
  43. Remove raspberry cheesecake from pan and gentle place on top of white cake.
  44. Cover cake in chilled whipped cream and serve. (You can refrigerate for up to 24 hours before serving.)

Found on iambaker.net

Saturday, May 2, 2015

Apple-Cream Cheese Bundt Cake


Ingredients:

CREAM CHEESE FILLING:
(8-oz.) package cream cheese, softened
1/4 cup butter, softened 
1/2 cup granulated sugar
large egg 
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
APPLE CAKE BATTER:
1 cup finely chopped pecans
3 cups all-purpose flour
1 cup granulated sugar
1 cup firmly packed light brown sugar
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground nutmeg
1/2 teaspoon ground allspice
large eggs, lightly beaten 
3/4 cup canola oil 
3/4 cup applesauce
1 teaspoon vanilla extract
3 cups peeled and finely chopped Gala apples (about 1 1/2 lb.) 
PRALINE FROSTING:
1/2 cup firmly packed light brown sugar
1/4 cup butter 
3 tablespoons milk 
1 teaspoon vanilla extract
1 cup powdered sugar


Preparation

1. Prepare Filling: Beat first 3 ingredients at medium speed with an electric mixer until blended and smooth. Add egg, flour, and vanilla; beat just until blended.
2. Prepare Batter: Preheat oven to 350º. Bake pecans in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through. Stir together 3 cups flour and next 7 ingredients in a large bowl; stir in eggs and next 3 ingredients, stirring just until dry ingredients are moistened. Stir in apples and pecans.
3. Spoon two-thirds of apple mixture into a greased and floured 14-cup Bundt pan. Spoon Cream Cheese Filling over apple mixture, leaving a 1-inch border around edges of pan. Swirl filling through apple mixture using a paring knife. Spoon remaining apple mixture over Cream Cheese Filling.
4. Bake at 350º for 1 hour to 1 hour and 15 minutes or until a long wooden pick inserted in center comes out clean. Cool cake in pan on a wire rack 15 minutes; remove from pan to wire rack, and cool completely (about 2 hours).
5. Prepare Frosting: Bring 1/2 cup brown sugar, 1/4 cup butter, and 3 Tbsp. milk to a boil in a 2-qt. saucepan over medium heat, whisking constantly; boil 1 minute, whisking constantly. Remove from heat; stir in vanilla. Gradually whisk in powdered sugar until smooth; stir gently 3 to 5 minutes or until mixture begins to cool and thickens slightly. Pour immediately over cooled cake.

Found on www.myrecipes.com

Friday, May 1, 2015

Easy Banana Pudding Poke Cake - A banana delight...!




  • Ingredients
    • yellow cake mix
    • 2 boxes instant banana pudding (3.4 oz. size)
    • 4 cups milk
    • container cool whip (8 oz. size)
    • Vanilla wafers (1 to 2 cups)
    • Bananas (optional)
  • See full directions on : joyfulhomemaking.com

Tuesday, April 14, 2015

No-Bake Strawberry Icebox Cake - A great way to enjoy strawberries and whip cream...!






  • Ingredients:

    Serves 8 to 12
    2 pounds fresh strawberries, washed and patted dry
    3 3/4 cups heavy cream, divided
    1/3 cup powdered sugar
    1 teaspoon vanilla
    1/2 teaspoon rosewater, optional
    4 sleeves (about 19 ounces, or 24 to 28 whole crackers) graham crackers
    2 ounces dark chocolate, finely chopped
    Take out a few of the best-looking strawberries and set them aside for the garnish. Hull the remainder of the strawberries and cut each berry into thin slices.
    With a hand mixer or in the bowl of a stand mixer, whip 3 1/2 cups of cream until it just holds stiff peaks. Add the confectioners sugar, vanilla, and rosewater(if using) and whip to combine.
    Spread a small spoonful of whipped cream on the bottom of a 9x13-inch baking pan, or a similarly sized platter. Lay down 6 graham crackers. Lightly cover the top of the graham crackers with more whipped cream, and then a single layer of strawberries. Repeat 3 times, until you have 4 layers of graham crackers. Spread the last of the whipped cream over the top and swirl it lightly with a spoon. Add a few more strawberries.
    To make the ganache, heat the remaining 1/4 cup cream until bubbles form around the edges, then pour over the chopped chocolate. Let it stand for a few minutes, then whisk until the mixture is thick and glossy. Drizzle this over the layered dessert with a spoon, or transfer to a squeeze bottle and use that to drizzle.
    Refrigerate for at least 4 hours, or until the crackers have softened completely. Garnish with additional berries.
  • Found on www.thekitchn.com

Appetizer Of The Week




CUCUMBER CREAM CHEESE TOMATO BITES APPETIZER RECIPE

Ingredients:
3 cleaned and peeled cucumbers
12 cherry tomatoes, sliced in half
8-ounces softened cream cheese
1 tablespoon mayonnaise
1 tablespoon chopped green onions
4 teaspoons Ranch seasoning mix
Fresh herbs for garnish (optional)
Salt and pepper (if desired)
Directions:
In a bowl or your food processor, mix cream cheese, mayo, green onions and ranch seasoning untilsmooth. Add salt and pepper until desired taste is reached if you would like.
Slice cucumbers into 1 inch segments like shown in photo.
Transfer the cream cheese mixture into a pastry bag with desired star tip.
Pipe filling onto each cucumber and garnish with fresh herbs.
Chill for at least 30 minutes before serving.
Yields 24 cucumber bites

Found on karaspartyideas.com

Entree Of The Week

Ingredients

For the Marinade

  • 1 cup ketchup
  • ½ cup Coca-Cola or water (see note)
  • ½ cup sugar
  • ½ cup extra virgin olive oil
  • ¼ cup red wine vinegar
  • ½ cup Worcestershire sauce
  • ½ cup A-1 Sauce
  • 1½ tablespoons freshly ground black pepper

Other Ingredients

  • 2 pounds sirloin or rib eye trimmed and cut into large cuts as big as 2 to 3 inches square
  • 1 large onion, cut into thick strips vertically
  • 1 tablespoon butter
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 1 teaspoon sugar
Instructions
  1. In a medium sauce pan, place all marinade ingredients and bring to a boil, then reduce heat and gently simmer for 5 minutes. Remove from heat and cool completely.
  2. Trim any gristle or large pieces of fat from beef. Cut into large pieces; about 2-3 inches square. Place cut beef in a zip lock bag. Pour cooled marinade over beef, seal and marinate 8-24 hours.
  3. In a medium sauté pan over low heat melt butter in olive oil and place onions, salt, pepper and sugar and cook stirring occasionally for 30-40 minutes until onions are caramelized but not cooked down too much. Start cooking tips as the onions get close to finishing.
  4. When you are ready to grill, drain all marinade and heat a ribbed grill pan over extremely high heat or heat your outdoor BBQ grill to the highest setting.
  5. Lightly oil or spray pan or grill and place beef onto grill or pan not touching each other and cook untouched for 2-3 minutes (Depending on how thick they are and how hot your grill or stove gets, the timing will need to be monitored). If you are not certain, cut into one and check for doneness. Turn once and cook for another 1-2 minutes for medium rare. Remove to a platter and serve with the caramelized onions

Found on afamilyfeast.com