Wednesday, July 9, 2014

Chocolate Fruit Cake Recipe

Chocolate Fruit Cake Recipe 

 

 Ingredients: 

cake:

  • 2 cups dried cherries, chopped if very large
  • ½ cup brandy or rum, or ⅓ cup water
  • ¾ cup unsalted butter
  • 1 ½ cups sugar
  • 1 ½ teaspoons baking powder
  • 1 teaspoon salt
  • 1 teaspoon vanilla extract
  • ¼ teaspoon almond extract, optional
  • 2 tablespoons Cake Enhancer, optional
  • 3 large eggs
  • 2 ½ cups King Arthur Unbleached All-Purpose Flour
  • ¾ cup milk, at room temperature
  • 1 ½ cups candied red cherries
  • 1 ⅓ cups Raspberry Jammy Bits or Blueberry Jammy Bits (a combination is nice)
  • 2 cups chocolate chips or chunks
  • 2 ½ cups diced pecans or walnuts, optional

glaze :

  • ¾ cup simple syrup, brandy, or rum

Directions:

  1. Combine the dried cherries with brandy, rum, or water. Cover and microwave for 1 to 2 minutes, stir, then set aside to cool.
     
  2. Preheat the oven to 325°F. Lightly grease the pans of your choice: two 8 1/2" x 4 1/2" loaf pans, five 7" wooden bakers, six 7" paper bake & give pans, one 12-cup bundt-style pan, or two 6-cup bundt-style pans.
     
  3. In a large bowl, beat together the butter, sugar, baking powder, salt, flavors, and cake enhancer.
     
  4. Beat in the eggs one at time. Stir in the flour alternately with the milk.
     
  5. Combine the dried cherries and their liquid, candied cherries, Jammy Bits, chocolate chips, and nuts. Stir into the cake batter.
     
  6. Spoon the batter into the lightly greased pans, filling them about three-quarters full. Bake for 50 to 100 minutes; the smaller the pan, the shorter the baking time. When done, the cakes will be a light golden brown all over, and a cake tester inserted into the center will come out clean.
     
  7. Remove the cakes from the oven. If you're removing them from the pan(s), wait about 10 minutes, then turn them out onto a rack. If you've baked them in paper pans, they can stay right in the pan.
     
  8. If you're using simple syrup, brush the warm cakes all over, continuing to brush until you've used it all. If you choose not to use the syrup, you may wish to brush the warm cake(s) with brandy or the liquor of your choice.
     
  9. When completely cooled, wrap well and let rest at least 24 hours (or for up to a month, brushing with liquor or syrup weekly), before serving.

Tuesday, July 8, 2014

Flourless Chocolate Cake Recipe

Flourless Chocolate Cake Recipe 


 

Ingredients: 

  • 12  ouncesbittersweet chocolate, coarsely chopped (2 ¼ cups)
  • 6  ounces(¾ cup) unsalted butter, cut into six pieces; more for the pan
  • 5  large eggs
  • 1  cup granulated sugar
  • 1 ½  teaspoons pure vanilla extract
  • ¼  teaspoon table salt
  • ¾  ounce(¼ cup) unsweetened natural cocoa powder, sifted if lumpy; more for the pan

For the glaze:

  • 4  ounces bittersweet chocolate, coarsely chopped (3/4 cup)
  • 1 ½  ounces(3 tablespoons) unsalted butter

Directions:

make the cake:



  1. Position a rack in the middle of the oven and heat the oven to 300 degrees F. Lightly butter the bottom of a 9x2-inch round cake pan and line it with a round of parchment. Lightly butter the parchment and the sides of the pan and dust with cocoa powder. Tap out any excess.
  2. Melt the chocolate and butter in the microwave or in a medium metal bowl set in a skillet of barely simmering water, stirring with a rubber spatula until smooth. Remove the bowl from the water bath and set aside to cool slightly. In the bowl of a stand mixer fitted with the whisk attachment, combine the eggs, sugar, vanilla, salt, and 2 tablespoons water. Beat on medium high speed until the mixture is very foamy, pale in color, and doubled in volume, 2 minutes. Reduce the mixer speed to low and gradually pour in the chocolate mixture. Increase the speed to medium high and continue beating until well blended, about 30 seconds. Add the cocoa powder and mix on medium low just until blended, about 30 seconds.
     
  3. Pour the batter into the prepared pan. Bake until a pick inserted in the center comes out looking wet with small gooey clumps, 40 to 45 minutes. Don't overcook. Let cool in the pan on a rack for 30 minutes. If necessary, gently push the edges down with your fingertips until the layer is even. Run a small knife around the edge of the pan to loosen the cake. Cover the cake pan with a wire rack and invert. Remove the pan and parchment and let the cake cool completely. The cake may look cinched in around its sides, which is fine. Transfer to a cake plate. Cover and refrigerate the cake until it's very cold, at least 6 hours or overnight.

glaze the cake:

  1. Melt the chocolate and butter in the microwave or in a medium metal bowl set in a skillet of barely simmering water, stirring with a rubber spatula until smooth. Pour the warm glaze over the chilled cake and, using an offset spatula, spread the glaze evenly to within 1/4 inch of the edge. Refrigerate the cake until the glaze is set, 20 to 40 minutes. Before serving, remove the cake from the refrigerator and let it come to room temperature, 20 to 30 minutes. To serve, cut the cake into small, if not tiny, slices using a hot knife.

 

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.