Cream Cheese Pound Cake
Posted by: HẠNH ĐỖ on: Tháng Năm 20, 2009
* 224 g cream cheese
* 340 g butter
* 600 g white sugar
* 6 eggs
* 375 g all-purpose flour
* 5 ml vanilla extract
DIRECTIONS
1. Preheat oven to 325 degrees F (160 degrees C) grease and flour a 10 inch tube pan.
2. In a large bowl, cream butter and cream cheese until smooth. Add sugar gradually and beat until fluffy.
3. Add eggs two at a time, beating well with each addition. Add the flour all at once and mix in. Add vanilla.
4. Pour into a 10 inch tube pan. Bake at 325 degrees F (160 degrees C) for 1 hour and 20 minutes. Check for doneness at 1 hour. A toothpick inserted into center of cake will come out clean.
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Coconut Cream Pound Cake
Posted by: HẠNH ĐỖ on: Tháng Năm 20, 2009
* 225 g butter, softened
* 224 g cream cheese, softened
* 600 g white sugar
* 6 eggs
* 5 ml coconut extract
* 375 g all-purpose flour
* 2 g baking powder
* 150 g flaked coconut
DIRECTIONS
1. Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube pan.
2. In a large bowl, cream together the butter and cream cheese until well blended. Add sugar, and beat until light and fluffy. Blend in the eggs one at a time, then stir in the coconut extract. Mix in flour and baking powder until just moistened, then stir in coconut. Spoon batter into the prepared pan.
3. Bake for 1 hour and 20 minutes in the preheated oven, until a knife inserted into the cake comes out clean. Allow the cake to cool in the pan for 10 minutes before inverting onto a cooling rack.
FOOTNOTE
*This cake recipe also does well baked in layers. Will make three 8 inch layers, or one 10 inch layer and one 6 inch layer. Reduce baking time if making as a layer cake, but keep the temperature the same. Test for doneness as indicated in recipe.
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Marble Cheese Cake
Posted by: HẠNH ĐỖ on: Tháng Năm 20, 2009
2 cups graham crackers, crushed into crumbs
1/4 cup sugar
1/2 cup butter, melted
2-8 oz. packages of cream cheese, softened
1-14 oz. can sweetened condensed milk
3 eggs, room temperature
4 oz bittersweet/semisweet chocolate
Preheat oven to 350F.
Mix together graham cracker crumbs, sugar and melted butter until mixture is wet (or pulse in a food processor until crumbs clump together) and begins to stick together. Spread mixture evenly in a 9 inch springform pan and press down firmly. Bake for 10 minutes. Set aside.
Reduce oven temperature to 300F.
Melt chocolate into a medium sized bowl.
In a large bowl, beat cream cheese until smooth. Add condensed milk and beat until smooth. Add eggs, one by one, beating each until fully incorporated. Pour 1/2 of the batter into the bowl with the melted chocolate and stir well. Pour chocolate and plain batters into the prepared pan, evenly distributing and alternating batters. Swirl with a clean knife.
Bake cheesecake for 50-55 minutes. It will not look totally firm when done; it will jiggle. The whole cake should jiggle evenly, though the center might be a bit looser.
Cool cheesecake at room temperature for at least 1 hour before refrigerating. Refrigerate overnight or at least 4 hours.
Store in refrigerator until ready to serve.
Serves 12
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Cheesecake Brownies
Posted by: HẠNH ĐỖ on: Tháng Năm 20, 2009
1/2 cup butter
2-oz dark chocolate, chopped
1 cup sugar
2 large eggs
1 tsp vanilla extract
2/3 cup flour
2 tbsp cocoa powder
1/4 tsp salt
8-oz cream cheese, room temperature
1/3 cup sugar
1 large egg
1/2 tsp vanilla extract
Preheat oven to 350F. Line an 8×8-inch square baking pan with aluminum foil and lightly grease.
In a small, heatproof bowl, melt butter and chocolate together. Stir with a fork until very smooth. Set aside to cool for a few minutes.
In a large bowl, whisk together sugar, eggs and vanilla extract. Whisking steadily, pour chocolate mixture into sugar mixture. Stir until smooth. Sift flour, cocoa powder and salt into the bowl and stir until just combined.
Pour into prepared pan and prepare cheesecake mixture.
In a medium bowl, beat cream cheese, sugar, egg and vanilla extract until smooth. Drop in dollops onto prepared brownie batter. Gently swirl two batters with a butter knife.
Bake for 35-40 minutes, until brownies and cheesecake are set. A knife inserted into the cheesecake mixture should come out clean and the edges will be lightly browned.
Cool in the pan completely before slicing and serving, either at room temperature or chilled.
Brownies can be refrigerated, covered, for several days.
Makes 16 large brownies.
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Strawberry Muffins
Posted by: HẠNH ĐỖ on: Tháng Năm 19, 2009
- In: Allrecipes | Muffins
- Để lại phản hồi
* 60 ml canola oil
* 120 ml milk
* 1 egg
* 3 g salt
* 9 g baking powder
* 100 g white sugar
* 220 g all-purpose flour
* 155 g chopped strawberries
DIRECTIONS
1. Preheat oven to 375 degrees F (190 degrees C) oil an 8 cup muffin tin, or use paper liners.
2. In a small bowl, combine oil, milk, and egg. Beat lightly. In a large bowl, mix flour, salt, baking powder and sugar. Toss in chopped strawberries and stir to coat with flour. Pour in milk mixture and stir together.
3. Fill muffin cups. Bake at 375 degrees F (190 degrees C) for 25 minutes, or until the tops bounce back from the touch. Cool 10 minutes and remove from pans.
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Blueberry Muffins
Posted by: HẠNH ĐỖ on: Tháng Năm 19, 2009
- In: Allrecipes | Cakes
- Để lại phản hồi
# 115 g butter
# 250 g white sugar
# 2 eggs
# 250 g all-purpose flour
# 9 g baking powder
# 3 g salt
# 60 ml milk
# 360 g fresh blueberries
# 50 g white sugar
DIRECTIONS
1. Preheat oven to 375 degrees F (190 degrees C). Grease and flour muffin pans or use paper liners.
2. In a large bowl, cream butter and 1 1/4 cup sugar until light and fluffy. Add eggs one at a time and mix in.
3. Mix flour, baking powder and salt. Add flour mixture, alternating with milk. Mash 1/2 cup berries and stir into batter. Fold in remaining berries.
4. Fill muffin cups and sprinkle with the remaining 1/4 cup of sugar. Bake at 375 degrees F (190 degrees C) for 30 minutes. Remove from oven and wait 20 minutes to remove from pans.
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Coconut Pineapple Muffins
Posted by: HẠNH ĐỖ on: Tháng Năm 19, 2009
- In: Cakes | Muffins
- Để lại phản hồi
Ingredients
* 1/2 cup butter
* 1 1/4 cups sugar
* 2 eggs
* 1/2 teaspoon vanilla
* 1/2 teaspoon salt
* 2 1/2 teaspoons baking powder
* 1/2 cup shredded unsweetened coconut
* 2 cups flour
* 1 (20 ounce) can pineapple
Directions
1. Preheat oven to 350F, line 2 muffin pans with paper cups.
2.In a large bowl, beat butter and sugar until pale and fluffy; add eggs and vanilla, and beat well.
3.Combine salt, baking powder, coconut, and flour.
4.Drain and chop pineapple, reserving juice (about 7 ounces).
5.Add the flour mixture to the butter mixture alternately with the reserved juice.
6.Fold in pineapple, and fill muffin cups 2/3 full.
7.Bake for 20-25 minutes.
8.Note: Sprinkle sugar on top of muffins for crunchy muffin tops.
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Pineapple Muffins
Posted by: HẠNH ĐỖ on: Tháng Năm 19, 2009
- In: Cakes
- Để lại phản hồi
8 oz (1 can) of crushed pineapple, including juice.
2 medium eggs, beaten.
2 cups of flour.
1 ¾ cups of sugar.
½ cup of applesauce.
2 teaspoons of vanilla extract.
1 teaspoon of lemon extract.
½ teaspoon of baking soda.
½ teaspoon of salt.
Instructions for Pineapple Muffins:
Preheat your oven to 325°F (160°C).
In a mixing bowl, combine the flour, sugar, baking soda and salt.
Add the eggs, applesauce, pineapple, vanilla and lemon extracts; then mix together.
Pour batter into greased muffin pans.
Bake for 15-20 minutes or until the center springs back when touched.
Allow to cool on a wire rack.
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Almond Yogurt Cake
Posted by: HẠNH ĐỖ on: Tháng Năm 18, 2009
- In: Baking bites | Cakes
- Để lại phản hồi
2 cups cake flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup sugar (I used superfine, but plain white sugar is fine)
1 large egg
5 tablespoons butter
1 cup nonfat plain yogurt
1/2 teaspoon almond extract
1/4 silvered almonds for topping (optional)
Preheat the oven to 350 F. Spray a 9″ cake pan with cooking spray.
Sift together flour, baking powder, baking soda and salt.
Cream butter and sugar. Add egg and beat well. Mix in yogurt and almond extract until mixture is smooth.
Stir wet and dry ingredient together until just combined. Spread evenly into prepared pan and bake 30-35 minutes, until tester just comes out clean.
If you use an 8″ pan, it will take a bit longer to bake. I think this is probably an extremely adaptable recipe in terms of add-ins and different flavors.
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Devil’s Food Cupcakes
Posted by: HẠNH ĐỖ on: Tháng Năm 18, 2009
Makes 24 cupcakes
* 3 ounces unsweetened chocolate, chopped
* 1 teaspoon baking soda
* 1/2 cup boiling water
* 1 cup (2 sticks) unsalted butter, room temperature
* 2 cups sugar
* 5 large eggs
* 3 cups all-purpose flour
* 3/4 cup buttermilk
* 1 teaspoon pure vanilla extract
Chocolate Ganache Frosting
Makes 1 2/3 cups
* 8 ounces semisweet chocolate, chopped
* 1 cup heavy cream
Directions
1. Melt chocolate with cream in a heavy saucepan, and cook over very low heat until the mixture is smooth and glossy.
2. Transfer the mixture to a bowl, and refrigerate until cooled but not too firm, 30 to 45 minutes.
3. Using a handheld mixer, beat on high speed until thick and creamy. Use immediately.
1. Heat the oven to 350 degrees. Line the bottom of two 12-cup muffin tins with paper liners.
2. Melt chocolate in a double boiler over simmering water. In a bowl, stir baking soda into the boiling water; stir this mixture into chocolate. Set aside to cool slightly.
3. Using an electric mixer, cream butter and sugar until the mixture is light and pale yellow in color. Add eggs, one at a time, and continue to mix until thoroughly incorporated. Add flour and buttermilk, alternating between small amounts of each, and blend well.
4. Add the melted chocolate and vanilla to the batter, and stir well. Pour the batter into the paper cups, and bake until a cake tester comes out clean when inserted into the center of a cupcake, about 30 minutes. Remove cupcakes from the oven, and allow them to cool briefly in the muffin tin before removing them to a wire rack to cool completely. Ice, and serve.
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