I have searched for a long time to find a made from scratch cake that is light and moist as compared to most that are heavy and dense. You can easily remove the coconut and raspberries to make this recipe more versatile, which I have done a couple of times.
I cannot remember where I found this recipe, but I know it was on the internet on a food blog somewhere, so I wish I could give credit to the person from whence it came! These sound complicated, but really they are not and they are so good they are worth any effort! My six year old grandson couldn't stuff them in fast enough!
Makes 24 regular size cupcakes or about 50 mini cupcakes
CUPCAKES:
5 large egg whites
1/2 cup whole milk
1 1/2 tsp pure vanilla extract
1 tsp coconut extract
3 cups cake flour
2 1/3 cup sugar
4 1/2 tsp baking powder
1/2 tsp salt
2 sticks unsalted butter(8oz.) at warm room temperature
1 cup unsweetened coconut milk
2 cups fresh, washed, and dried raspberries
2 1/2 cups sweetened flaked coconut
24 fresh washed raspberries
FROSTING:
1 lb cream cheese at room temperature
3 sticks unsalted butter, room temperature
1 tsp pure vanilla extract
1/2 tsp coconut extract
4 cups confectioners’ sugar, sifted
(I also used a little coconut milk to thin the frosting)
Instructions:
Preheat oven to 350F degrees. Line a 24- or two 12-hole muffin tins with paper cupcake cups.
Put egg whites in a bowl and whisk slightly.
Add the 1/2 cup of milk and the vanilla, and whisk to mix thoroughly.
In a large mixer bowl, combine the flour, sugar, baking powder, and salt. With the mixer on low, beat dry ingredients to break up any lumps.
Add the butter and coconut milk on low speed and beat just to combine. Raise the speed to medium and beat until light and fluffy, about 2 minutes.
Add the egg white mixture in 2 or 3 additions, scraping the sides of the bowl after each addition.
In a separate bowl, toss the raspberries with the 1/2 cup of cake flour. Add to batter and carefully fold in until incorporated. Spoon batter into each muffin tin, almost to the top but leaving about a 1/8 inch so the batter does not overflow.
Bake for 30 minutes or until a cake taster inserted in the middle comes out clean. Allow the cupcakes to cool in their pans for 10 minutes. Then place them on a wire rack to cool completely. (If using mini cupcake pans, baking is only about 15 minutes-watch carefully).
While cupcakes are cooling, make the frosting.
Combine cream cheese through confectioners’ sugar using a mixer. Cream until smooth. Spread a generous amount on each cupcake.
Put shredded coconut in a shallow bowl, and dip the top of each cupcake into the coconut to coat.
Toss the 24 remaining raspberries in granulated sugar to coat.
Top each cupcake with one sugar-coated raspberry. (I personally do not use coconut on the frosting because not everyone likes coconut, even though I use the coconut extract in the batter and frosting-just a raspberry-and place the dried raspberry on top just before serving as the sugar in the frosting and fruit interact and the raspberry juices will release onto the frosting, discoloring the frosting).
Tuesday, October 27, 2009
Cheesecake Bars
These are an amazing little treat from my favorite new website, America's Test Kitchens!!
Makes an 8-inch Square Dish of Bars- they are so yummy and very easy to make!
*Plan Ahead: The bars need to cool completely (about 2 hours) and chill in the fridge (about 3 hours) before serving.
Crust:
2 cups crushed graham crackers,8 tablespoons butter, melted and cooled, 3 tablespoons light brown sugar, 3 tablespoons all-purpose flour, 1/8 teaspoon salt
Filling:
2 (8-ounce) packages cream cheese, softened, 2/3 cup granulated sugar, 2 large eggs, ¼ cup sour cream, 2 teaspoons fresh lemon juice, 1 teaspoon vanilla extract.
Instructions:
Preheat oven to 325 degrees. Line an 8-inch square baking dish with foil, letting edges hang over the side, and grease foil or spray with cooking spray.
Combine the graham cracker crumbs with the butter, brown sugar, flour and salt and mix well. Sprinkle the mixture into the prepared pan and press into an even layer. Bake the crust until beginning to brown, 12 to 15 minutes. (I cooked for only 10 minutes and it was perfect -my oven cooks a little hot).
Beat the softened cream cheese until smooth in a large bowl, scraping down bowl and beaters as needed. Gradually beat the sugar until incorporated, about 1 minute. Beat in the eggs, one at a time, until completely combined. Beat in the sour cream, lemon juice and vanilla until combined. Pour the filling over the crust.
Bake the bars until the edges are set but the center still jiggles slightly, 35 to 40 minutes. (I cooked 35 minutes and it was just right). Let the bars cool completely in the pan, set on a wire rack, about 2 hours, then cover with foil and refrigerate until chilled, at least 3 hours or up to 24 hours. Remove bars from pan using foil and cut into squares and serve.
America's Test Kitchen
Makes an 8-inch Square Dish of Bars- they are so yummy and very easy to make!
*Plan Ahead: The bars need to cool completely (about 2 hours) and chill in the fridge (about 3 hours) before serving.
Crust:
2 cups crushed graham crackers,8 tablespoons butter, melted and cooled, 3 tablespoons light brown sugar, 3 tablespoons all-purpose flour, 1/8 teaspoon salt
Filling:
2 (8-ounce) packages cream cheese, softened, 2/3 cup granulated sugar, 2 large eggs, ¼ cup sour cream, 2 teaspoons fresh lemon juice, 1 teaspoon vanilla extract.
Instructions:
Preheat oven to 325 degrees. Line an 8-inch square baking dish with foil, letting edges hang over the side, and grease foil or spray with cooking spray.
Combine the graham cracker crumbs with the butter, brown sugar, flour and salt and mix well. Sprinkle the mixture into the prepared pan and press into an even layer. Bake the crust until beginning to brown, 12 to 15 minutes. (I cooked for only 10 minutes and it was perfect -my oven cooks a little hot).
Beat the softened cream cheese until smooth in a large bowl, scraping down bowl and beaters as needed. Gradually beat the sugar until incorporated, about 1 minute. Beat in the eggs, one at a time, until completely combined. Beat in the sour cream, lemon juice and vanilla until combined. Pour the filling over the crust.
Bake the bars until the edges are set but the center still jiggles slightly, 35 to 40 minutes. (I cooked 35 minutes and it was just right). Let the bars cool completely in the pan, set on a wire rack, about 2 hours, then cover with foil and refrigerate until chilled, at least 3 hours or up to 24 hours. Remove bars from pan using foil and cut into squares and serve.
America's Test Kitchen
Brownie Bites
So delicious!!!
THESE ARE VERY FAST AND EASY TO MAKE!! I found the recipe in my Woman’s Day magazine from the October issue that I received and I think I have already made them four times! I have already played with this recipe and altered it several times and finally come up with the right mix of chocolate chips for my taste so you will have to do the same for yourself and your family. I will just give the original and my version in parenthesis. Also, I like to dip a raspberry in sugar and place on top of ganache for a little extra taste and to dress them up a bit! The other good thing about this recipe is that I like that they are little-because if you are trying to control how much sugar you are eating, you can eat just a little and not be tempted to eat a HUGE big brownie! They keep very well and this recipe can easily be cut in half if you don’t want four dozen (for people like Steve and I where there are only two of us!!)
A SIDE NOTE: This recipe requires that you use the mini- muffin tins for these brownie bites. I bought mine at Wallmart a while back since I make so many mini cupcakes. They come in one large tray that makes 24 muffins or cupcakes at a time. They are not too expensive. I think mine was around 10 dollars considering what some bakeware costs these days!
MAKES 4 DOZEN (1 brownie bite is 118 cal, 1 g protein, 11 g car, 1 g fiber, 8 g fat)
2 sticks butter (1 cup)
1 ½ cup bittersweet chocolate chips (I used half semi-sweet and dark chocolate)
1 cup sugar
4 large eggs
1 tsp vanilla
1 cup flour (I sift all my flour)
GANACHE
½ cup heavy cream
1 cup bittersweet chocolate chips (1/2 cup dark and ½ bittersweet)
You can garnish with pink pearl dragees (opt
1.Heat oven to 350. Line mini-muffin pans with paper liners. You can find these in the baking section at any grocery store.
2.Melt butter in a medium saucepan over medium low heat. Add chocolate chips; stir until melted and smooth. Remove pan from heat. Briskly stir in sugar, eggs and vanilla. Stir in flour until blended. Fill each baking cup with a slightly rounded Tbsp of batter. (If you have a small ice cream scoop that you use for making cookies, it is perfect for this!!)
3. Bake 12-13 minutes or until wooden pick inserted in center comes out clean. Watch as all ovens are different. Cool on wire rack.
4. GANACHE: Place heavy cream in medium glass bowl . Microwave on high for 1 minute. Add chocolate chips and let stand 1 or 2 minutes. Stir until melted and smooth. (I melt the chips and heavy cream in a HEAVY pan on LOW heat on the stove and it works great but I watch it carefully and it only takes a second-so if you are not sure-try the safer method of the microwave). Spread a tsp on top of each brownie bite and decorate with dragee or a sugared raspberry.
My preferred method is to put the ganache into a small Ziploc bag and then cut a TINY corner of the bag with scissors and squeeze a small amount of the ganache onto the top of each brownie bite. That way, you don’t have a messy brownie, it looks prettier, and more the raspberry sits atop a very nice and not messy looking brownie bite!!
THESE ARE VERY FAST AND EASY TO MAKE!! I found the recipe in my Woman’s Day magazine from the October issue that I received and I think I have already made them four times! I have already played with this recipe and altered it several times and finally come up with the right mix of chocolate chips for my taste so you will have to do the same for yourself and your family. I will just give the original and my version in parenthesis. Also, I like to dip a raspberry in sugar and place on top of ganache for a little extra taste and to dress them up a bit! The other good thing about this recipe is that I like that they are little-because if you are trying to control how much sugar you are eating, you can eat just a little and not be tempted to eat a HUGE big brownie! They keep very well and this recipe can easily be cut in half if you don’t want four dozen (for people like Steve and I where there are only two of us!!)
A SIDE NOTE: This recipe requires that you use the mini- muffin tins for these brownie bites. I bought mine at Wallmart a while back since I make so many mini cupcakes. They come in one large tray that makes 24 muffins or cupcakes at a time. They are not too expensive. I think mine was around 10 dollars considering what some bakeware costs these days!
MAKES 4 DOZEN (1 brownie bite is 118 cal, 1 g protein, 11 g car, 1 g fiber, 8 g fat)
2 sticks butter (1 cup)
1 ½ cup bittersweet chocolate chips (I used half semi-sweet and dark chocolate)
1 cup sugar
4 large eggs
1 tsp vanilla
1 cup flour (I sift all my flour)
GANACHE
½ cup heavy cream
1 cup bittersweet chocolate chips (1/2 cup dark and ½ bittersweet)
You can garnish with pink pearl dragees (opt
1.Heat oven to 350. Line mini-muffin pans with paper liners. You can find these in the baking section at any grocery store.
2.Melt butter in a medium saucepan over medium low heat. Add chocolate chips; stir until melted and smooth. Remove pan from heat. Briskly stir in sugar, eggs and vanilla. Stir in flour until blended. Fill each baking cup with a slightly rounded Tbsp of batter. (If you have a small ice cream scoop that you use for making cookies, it is perfect for this!!)
3. Bake 12-13 minutes or until wooden pick inserted in center comes out clean. Watch as all ovens are different. Cool on wire rack.
4. GANACHE: Place heavy cream in medium glass bowl . Microwave on high for 1 minute. Add chocolate chips and let stand 1 or 2 minutes. Stir until melted and smooth. (I melt the chips and heavy cream in a HEAVY pan on LOW heat on the stove and it works great but I watch it carefully and it only takes a second-so if you are not sure-try the safer method of the microwave). Spread a tsp on top of each brownie bite and decorate with dragee or a sugared raspberry.
My preferred method is to put the ganache into a small Ziploc bag and then cut a TINY corner of the bag with scissors and squeeze a small amount of the ganache onto the top of each brownie bite. That way, you don’t have a messy brownie, it looks prettier, and more the raspberry sits atop a very nice and not messy looking brownie bite!!
Sunday, October 25, 2009
Paula Deen’s Tomato Macaroni and Cheese
Ingredients
• 4 tablespoons butter, plus more for baking dish
• 2 cups uncooked elbow macaroni
• 2 tablespoons minced onion
• 4 tablespoons all-purpose flour
• 1 teaspoon salt, plus more for seasoning
• 3/4 tablespoon dry mustard
• 1/4 teaspoon paprika
• 2 cups milk
• 3 cups shredded Cheddar, divided
• 2 ripe tomatoes, blanched, peeled, and cut into 1/2-inch thick slices
• Freshly ground black pepper
Directions
Preheat the oven to 375 degrees F. Lightly butter a 13 by 9 by 2-inch baking dish.
Bring 6 cups of salted water to a boil over high heat. Add the macaroni and cook until al dente. Drain and set aside.
Melt the butter in a large saucepan, over medium heat. Add the onion and cook, stirring constantly, until tender. Add the flour, salt, dry mustard, and paprika; mix well. Stir in the milk and cook until thickened, about 5 minutes. Add 2 cups of the shredded cheese and stir until melted. Toss in the macaroni and pour into the prepared dish. Cover the macaroni with tomato slices and season salt and pepper, to taste. Bake for 35 to 45 minutes. The last few minutes, top with the remaining cheese and return to the oven until the cheese melts. Serve hot.
*next time I will add another tomato and it needs a lot of Salt and Pepper.
• 4 tablespoons butter, plus more for baking dish
• 2 cups uncooked elbow macaroni
• 2 tablespoons minced onion
• 4 tablespoons all-purpose flour
• 1 teaspoon salt, plus more for seasoning
• 3/4 tablespoon dry mustard
• 1/4 teaspoon paprika
• 2 cups milk
• 3 cups shredded Cheddar, divided
• 2 ripe tomatoes, blanched, peeled, and cut into 1/2-inch thick slices
• Freshly ground black pepper
Directions
Preheat the oven to 375 degrees F. Lightly butter a 13 by 9 by 2-inch baking dish.
Bring 6 cups of salted water to a boil over high heat. Add the macaroni and cook until al dente. Drain and set aside.
Melt the butter in a large saucepan, over medium heat. Add the onion and cook, stirring constantly, until tender. Add the flour, salt, dry mustard, and paprika; mix well. Stir in the milk and cook until thickened, about 5 minutes. Add 2 cups of the shredded cheese and stir until melted. Toss in the macaroni and pour into the prepared dish. Cover the macaroni with tomato slices and season salt and pepper, to taste. Bake for 35 to 45 minutes. The last few minutes, top with the remaining cheese and return to the oven until the cheese melts. Serve hot.
*next time I will add another tomato and it needs a lot of Salt and Pepper.
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