Taste USA: Valentines

Monday, July 4, 2016

chocolate cake

How to make chocolate cake recipe - Calories per serving 392

Serves 6

Preparation time 5 minutes, Cooking time 35–40 minutes

Ingredients:
75 g (3 oz) coconut oil, melted, plus extra for greasing
400 g (13 oz) can kidney beans, rinsed and drained
100 g (3½ oz) rice flour
50 g (2 oz) gluten-free cocoa powder, plus extra for sifting
1½ teaspoons gluten-free baking powder
125 g (4 oz) light muscovado sugar
3 large eggs
raspberries, to serve

Method:
Grease a 20 cm (8 inch) spring-form cake tin with coconut oil and line the base with nonstick baking paper.

Place all the ingredients in a food processor or blender and blitz to a smooth batter, then spoon the mixture into the prepared tin.

Bake in a preheated oven, 180°C (350°F), Gas Mark 4, for 35–40 minutes until a skewer inserted into the centre comes out clean. Leave to cool slightly in the tin, then turn out on to a wire rack and leave to cool completely before serving.

Sift with cocoa powder and serve with a few raspberries.

For chocolate mousse, melt 225 g (7½ oz) chopped gluten-free plain dark chocolate in a heatproof bowl set over a pan of gently simmering water, making sure the bottom of the bowl does not touch the water. Add 10 g (⅓ oz) butter, 1 tablespoon brandy (optional) and 3 large egg yolks, one at a time, stirring until combined. Leave to cool slightly. Whisk 3 egg whites in a large clean bowl until just stiff. In a separate bowl, beat 150 ml (¼ pint) double cream until lightly whipped, then fold the cream and egg whites into the chocolate mixture. Spoon into 6 small glasses or ramekins and chill for at least 1 hour before serving. Calories per serving 383

chocolate cake

Tuesday, February 9, 2016

Tiramisu 2

How to make Tiramisu 2 Recipe - Mascarpone custard layered with whipped cream and rum and coffee soaked ladyfingers.

Serve: 12

Ingredients:
6 egg yolks
3/4 cup white sugar
2/3 cup milk
1 1/4 cups heavy cream
1/2 teaspoon vanilla extract
1 pound mascarpone cheese
1/4 cup strong brewed coffee, room temperature
2 tablespoons rum
2 (3 ounce) packages ladyfinger cookies
1 tablespoon unsweetened cocoa powder

Method:
In a medium saucepan, whisk together egg yolks and sugar until well blended. Whisk in milk and cook over medium heat, stirring constantly, until mixture boils. Boil gently for 1 minute, remove from heat and allow to cool slightly. Cover tightly and chill in refrigerator 1 hour.

In a medium bowl, beat cream with vanilla until stiff peaks form. Whisk mascarpone into yolk mixture until smooth.

In a small bowl, combine coffee and rum. Split ladyfingers in half lengthwise and drizzle with coffee mixture.

Arrange half of soaked ladyfingers in bottom of a 7x11 inch dish. Spread half of mascarpone mixture over ladyfingers, then half of whipped cream over that. Repeat layers and sprinkle with cocoa. Cover and refrigerate 4 to 6 hours, until set.

Tiramisu 2

Best Rolled Sugar Cookies

How to make Best Rolled Sugar Cookies Recipe - Whenever you make these cookies for someone, be sure to bring along several copies of the recipe! You will be asked for it, I promise! NOTE: I make icing with confectioners' sugar and milk.

Serve: 60

Ingredients:
1 1/2 cups butter, softened
2 cups white sugar
4 eggs
1 teaspoon vanilla extract
5 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt

Method:
In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).

Preheat oven to 400 degrees F (200 degrees C). Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets.

Bake 6 to 8 minutes in preheated oven. Cool completely.

Best Rolled Sugar Cookies

Friday, February 5, 2016

Red Velvet Cupcakes

How to make Red Velvet Cupcakes Recipe - Originally from Down South, and once the signature dessert at the Waldorf-Astoria in the 1920s, the Red Velvet Cake has become an American favorite. It's hip, fun, and easy to make. Red Velvet in cake or cupcake form is a hit at every party.

Serve: 24

Ingredients:
1 package Duncan Hines® Red Velvet Cake Mix
1 1/4 cups water
1/3 cup vegetable oil
3 large eggs
1 (16 ounce) container Duncan Hines® Creamy Home-Style Cream Cheese Frosting
Sprinkles or additional garnishes

Method:
Preheat oven to 350 degrees F. Grease muffin pans or line with paper baking cups.

Blend dry mix, water, oil and eggs in large bowl at low speed until moistened (about 30 seconds). Beat at medium speed for 2 minutes. Spoon batter into muffin pan or paper cups.

Bake cupcakes for 19-22 minutes. Add 3-5 minutes to bake time for dark or coated pans. Cupcakes are done when toothpick inserted in center comes out clean.

Cool in pan on wire rack for 15 minutes. Cool completely before frosting. Garnish, and enjoy!

Red Velvet Cupcakes

Tuesday, February 2, 2016

Marshmallow Fondant

How to make Marshmallow Fondant Recipe - This is a very easy (and a little sticky at times) way to make a delicious fondant. It's great on cakes, cookies, or just for your little ones to play with! Leftovers will save in a tightly sealed container for a few weeks.

Serve: 10

Ingredients:
1/4 cup butter
1 (16 ounce) package miniature marshmallows
1/4 cup water
1 teaspoon vanilla extract
2 pounds confectioners' sugar, divided

Method:
Place the butter in a shallow bowl, and set aside.

Place the marshmallows in a large microwave-safe bowl, and microwave on High for 30 seconds to 1 minute to start melting the marshmallows. Carefully stir the water and vanilla extract into the hot marshmallows, and stir until the mixture is smooth. Slowly beat in the confectioners' sugar, a cup at a time, until you have a sticky dough. Reserve 1 cup of powdered sugar for kneading. The dough will be very stiff.

Rub your hands thoroughly with butter, and begin kneading the sticky dough. As you knead, the dough will become workable and pliable. Turn the dough out onto a working surface dusted with confectioners' sugar and continue kneading until the fondant is smooth and no longer sticky to the touch, 5 to 10 minutes.

Form the fondant into a ball, wrap it tightly in plastic wrap, and refrigerate overnight. To use, allow the fondant to come to room temperature, and roll it out onto a flat surface dusted with confectioners' sugar.

Marshmallow Fondant

Thursday, January 28, 2016

Easy OREO Truffles

How to make Easy OREO Truffles Recipe - These truffles are very easy and delicious. You can't go wrong with OREO, cream cheese and chocolate.

Serve: 42

Ingredients:
1 (16 ounce) package OREO Chocolate Sandwich Cookies, divided
1 (8 ounce) package PHILADELPHIA Cream Cheese, softened
2 (8 ounce) packages BAKER'S Semi-Sweet Baking Chocolate, melted

Method:
Crush 9 of the cookies to fine crumbs in food processor; reserve for later use. (Cookies can also be finely crushed in a resealable plastic bag using a rolling pin.)

Crush remaining 36 cookies to fine crumbs; place in medium bowl. Add cream cheese; mix until well blended. Roll cookie mixture into 42 balls, about 1-inch in diameter.

Dip balls in chocolate; place on wax paper-covered baking sheet. (Any leftover chocolate can be stored at room temperature for another use.) Sprinkle with reserved cookie crumbs.

Refrigerate until firm, about 1 hour. Store leftover truffles, covered, in refrigerator.

Notes and Tips:
How to How to Easily Dip Truffles? Place truffle ball in melted chocolate to coat; roll if necessary. Lift truffle from chocolate using 2 forks (this will allow excess chocolate to run off) before placing on wax paper.

Easy OREO Truffles

Wednesday, January 27, 2016

Cream Cheese Frosting 2

How to make Cream Cheese Frosting 2 Recipe - This is a wonderfully creamy frosting that goes well with pumpkin bread, carrot cake, chocolate cake, on cookies, or between cookies. If you want chocolate frosting, add 1/4 to 1/2 cup cocoa, according to how rich you want it.

Serve: 24

Ingredients:
2 (8 ounce) packages cream cheese, softened
1/2 cup butter, softened
2 cups sifted confectioners' sugar
1 teaspoon vanilla extract

Method:
In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners' sugar. Store in the refrigerator after use.

Cream Cheese Frosting 2

Tuesday, January 26, 2016

Chocolate Crinkles 2

How to make Chocolate Crinkles 2 Recipe - Chocolate cookies coated in confectioners' sugar, very good.

Serve: 72

Ingredients:
1 cup unsweetened cocoa powder
2 cups white sugar
1/2 cup vegetable oil
4 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup confectioners' sugar

Method:
In a medium bowl, mix together cocoa, white sugar, and vegetable oil. Beat in eggs one at a time, then stir in the vanilla. Combine the flour, baking powder, and salt; stir into the cocoa mixture. Cover dough, and chill for at least 4 hours.

Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper. Roll dough into one inch balls. I like to use a number 50 size scoop. Coat each ball in confectioners' sugar before placing onto prepared cookie sheets.

Bake in preheated oven for 10 to 12 minutes. Let stand on the cookie sheet for a minute before transferring to wire racks to cool.

Chocolate Crinkles 2

Monday, January 25, 2016

Chocolate Covered Strawberries

How to make Chocolate Covered Strawberries Recipe - I love this chocolate, i dedicated this recipe to Missionary Heidi Kay Galyean from pangasinan. Wishing you a happy birthday greeting from jezreel.

Serve: 24

Ingredients:
16 ounces milk chocolate chips
2 tablespoons shortening
1 pound fresh strawberries with leaves

Method:
In a double boiler, melt the chocolate and shortening, stirring occasionally until smooth. Holding them by the toothpicks, dip the strawberries into the chocolate mixture.

Insert toothpicks into the tops of the strawberries.

Turn the strawberries upside down and insert the toothpick into styrofoam for the chocolate to cool.

Chocolate Covered Strawberries

Chocolate Chocolate Chip Cookies 1

How to make Chocolate Chocolate Chip Cookies 1 Recipe - These cookies are great, you get a double dose of chocolate! My kids love them.

Serve: 48

Ingredients:
1 cup butter, softened
1 1/2 cups white sugar
2 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
2/3 cup cocoa powder
3/4 teaspoon baking soda
1/4 teaspoon salt
2 cups semisweet chocolate chips
1/2 cup chopped walnuts (optional)

Method:
Preheat oven to 350 degrees F (175 degrees C).

In large bowl, beat butter, sugar, eggs, and vanilla until light and fluffy.

Combine the flour, cocoa, baking soda, and salt; stir into the butter mixture until well blended.

Mix in the chocolate chips and walnuts. Drop by rounded teaspoonfuls onto ungreased cookie sheets.

Bake for 8 to 10 minutes in the preheated oven, or just until set. Cool slightly on the cookie sheets before transferring to wire racks to cool completely.

Chocolate Chocolate Chip Cookies 1

Chocolate Chip Cheese Ball

How to make Chocolate Chip Cheese Ball Recipe - A sweet switch from the usual cheese ball. Serve with graham crackers or chocolate wafers.

Serve: 32

Ingredients:
1 (8 ounce) package cream cheese, softened
1/2 cup butter, softened
3/4 cup confectioners' sugar
2 tablespoons brown sugar
1/4 teaspoon vanilla extract
3/4 cup miniature semisweet chocolate chips
3/4 cup finely chopped pecans

Method:
In a medium bowl, beat together cream cheese and butter until smooth. Mix in confectioners' sugar, brown sugar and vanilla. Stir in chocolate chips. Cover, and chill in the refrigerator for 2 hours.

Shape chilled cream cheese mixture into a ball. Wrap with plastic, and chill in the refrigerator for 1 hour.

Roll the cheese ball in finely chopped pecans before serving.

Chocolate Chip Cheese Ball

Saturday, January 23, 2016

Chantal's New York Cheesecake

How to make Chantal's New York Cheesecake Recipe - This cake is easy to make, and it's so delicious. Everyone that's tried it has said it tasted just like the ones in a deli! You'll love it.

Serve: 12

Ingredients:
15 graham crackers, crushed
2 tablespoons butter, melted
4 (8 ounce) packages cream cheese
1 1/2 cups white sugar
3/4 cup milk
4 eggs
1 cup sour cream
1 tablespoon vanilla extract
1/4 cup all-purpose flour

Method:
Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch springform pan.

In a medium bowl, mix graham cracker crumbs with melted butter. Press onto bottom of springform pan.

In a large bowl, mix cream cheese with sugar until smooth. Blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate. Mix in sour cream, vanilla and flour until smooth. Pour filling into prepared crust.

Bake in preheated oven for 1 hour. Turn the oven off, and let cake cool in oven with the door closed for 5 to 6 hours; this prevents cracking. Chill in refrigerator until serving.

Chantal's New York Cheesecake

Caramel Popcorn

How to make Caramel Popcorn Recipe - Great caramel popcorn for any holiday or occasion. If you like chewy popcorn, bake less.

Serve: 20

Ingredients:
1 cup butter
2 cups brown sugar
1/2 cup corn syrup
1 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon vanilla extract
5 quarts popped popcorn

Method:
Preheat oven to 250 degrees F (95 degrees C). Place popcorn in a very large bowl.

In a medium saucepan over medium heat, melt butter. Stir in brown sugar, corn syrup and salt. Bring to a boil, stirring constantly. Boil without stirring 4 minutes. Remove from heat and stir in soda and vanilla. Pour in a thin stream over popcorn, stirring to coat.

Place in two large shallow baking dishes and bake in preheated oven, stirring every 15 minutes, for 1 hour. Remove from oven and let cool completely before breaking into pieces.

Caramel Popcorn

Sunday, November 22, 2015

Award Winning Soft Chocolate Chip Cookies

How to make Award Winning Soft Chocolate Chip Cookies Recipe - Everybody wants this recipe when I take them in for a carry-in. To make them award winning, my daughter, Tegan, made them for a cookie baking contest and won a red ribbon! You can use any flavor pudding you like for this recipe

Ingredients:
4 1/2 cups all-purpose flour
2 teaspoons baking soda
2 cups butter, softened
1 1/2 cups packed brown sugar
1/2 cup white sugar
2 (3.4 ounce) packages instant vanilla pudding mix
4 eggs
2 teaspoons vanilla extract
4 cups semisweet chocolate chips
2 cups chopped walnuts (optional)

Method:
Preheat oven to 350 degrees F (175 degrees C). Sift together the flour and baking soda, set aside.

In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended.

Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips and nuts. Drop cookies by rounded spoonfuls onto ungreased cookie sheets.

Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.

Notes and Tips:
Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Award Winning Soft Chocolate Chip Cookies

Tuesday, March 31, 2015

Sticky date bar cookies

How to make Sticky date bar cookies recipe - for variation. For plain bar cookies, simply omit the dates and pack the oat mixture into the prepared pan. cookies bar date collant recette

Special equipment • blender • 8in (20.5cm) square baking pan

MAKES 16

2 cups pitted dates (preferably Medjool), chopped

½ tsp baking soda

1½ cups rolled oats

1 cup all-purpose flour

½ cup light brown sugar (packed)

½ tsp salt

12 tbsp (1½ sticks) butter, cut into pieces

2 tbsp Lyle’s Golden Syrup or light

Method:

1 Preheat the oven to 350°F (180°C). Line the bottom of an 8in (20.5cm) square baking pan with parchment paper. Place the dates and baking soda in a saucepan with enough water to cover, simmer for 5 minutes, then drain, reserving the liquid. Purée the dates in a blender with 3 tbsp of the cooking liquid, then set aside.corn syrup

2 In a bowl, combine the oats, flour, brown sugar, and salt. Add the butter and syrup. Blend the ingredients until the mixture resembles coarse crumbs. Press half of the mixture onto the bottom of the pan. Spread the date purée evenly over the top, then spoon in the remaining oat mixture in an even layer to cover the dates. Bake for 45 to 55 minutes, or until golden brown. Let cool for 10 minutes, then mark into 16 squares with a knife. Leave to cool completely before removing the cookies with a spatula.

Sticky date bar cookies

Wednesday, March 11, 2015

Chocolate truffles

How to make Chocolate truffles recipe - for variation. Roll the chocolates in finely chopped toasted almonds or grated white chocolate instead. truffes au chocolat recette

Cooling • 30 minutes, setting • 30 minutes

Makes 12–14

4½oz (125g) good-quality semi-sweet chocolate, plus scant 1oz (25g), finely grated

drizzle of Baileys® Irish Cream liqueur or brandy

¼ cup shelled and skinned Brazil nuts, finely chopped

¼ cup dried cherries, chopped

Method:

1 Break the chocolate into small pieces and place in a microwave-safe bowl. Microwave on Medium for 1–2 minutes or until just melted, then stir until smooth. Stir in the liqueur to blend, then stir in the nuts and cherries.

2 Leave to cool for 30 minutes, then scoop up a generous teaspoonful and form into a ball. Roll in the grated chocolate to coat, then place in a parchment-lined pan. Repeat with the remaining chocolate mixture. Refrigerate the truffles for 30 minutesor until set. Serve as a sweet treat with coffee or espresso.

Chocolate truffles