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Archive for the ‘Baking bites’ Category

Marble Cupcakes
1 cup all purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
1/2 cup sugar
2 large eggs
1/2 cup vegetable oil
1/2 cup buttermilk
1 tsp vanilla extract
1-oz semisweet or dark chocolate, melted

Preheat oven to 350F. Grease line 10 cups from a 12 cup muffin tin with paper cups liners.
In a medium bowl, whisk together flour, baking powder and salt.
In a large bowl, whisk together sugar, eggs, vegetable oil, buttermilk and vanilla extract. Pour in dry ingredients and stir until just combined.
Remove 1 cup of the batter to a small bowl and stir in melted chocolate.
Add about 1/2 tsp food coloring to each bowl to make red, orange, yellow, green and blue batters. Stir well, so no streaks of plain batter remain. Add additional food coloring if necessary.
Evenly distribute batters into prepared pans, adding a spoonful of vanilla, followed buy a spoonful of chocolate, followed by a little more vanilla. Gently run a knife through the batter to give them a swirl.
Bake for about 15 minutes, until a toothpick inserted into the center comes out clean.
Cool cupcakes on a wire rack before frosting.

Makes 10

Marble Buttercream Frosting
1/2 cup butter, room temperature
3 tbsp milk
1 tsp vanilla extract
approx 2 1/2 cups confectioners’ sugar
2 tbsp cocoa powder

In a large bowl, beat together butter, milk and vanilla. Gradually blend in about 2 cups confectioners sugar until smooth, then divide frosting evenly into two bowls. Blend 2 tbsp cocoa powder into one portion of the frosting and beat until smooth. Add additional confectioners sugar to each bowl as needed, until frosting reaches a thick, spreadable consistency.
Pipe or spread frosting onto cooled cupcakes.
Nguồn

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
Nguồn

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.
Nguồn

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.
Nguồn

Nhãn:

3 cups all purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 large eggs
4 large egg whites
2 tsp vanilla
1 cup sour cream (low fat will work)
10 tbsp butter, softened
2 cups sugar

Preheat oven to 350F. Grease a 10-12 cup bundt pan.
Sift together flour, baking powder, baking soda and salt into a medium bowl. In a small bowl, lightly beat eggs and egg whites together until combined. Stir in vanilla extract.
In a large bowl, cream together butter and sugar until light and smooth, 2-3 minutes. With the mixer on low speed, gradually pour in beaten eggs until batter is well combined. Stir in 1/3 of flour mixture until just blended, followed by 1/2 cup of sour cream. Repeat with another addition of flour, followed by remaining sour cream. Stir in the rest of the flour until batter is just smooth and no streaks of flour remain.
Don’t worry if the batter looks curdled at any point, just keep going and it will smooth out.
Spoon batter into prepared bundt pan and tap it on the counter to eliminate any bubbles. Bake for 50-55 minutes, until a toothpick inserted into the center comes out clean and the cake springs back when gently pressed.
Let cake cool in pan for 10 minutes, then turn out onto a wire rack to finish cooling.

Serves 12-16.
Nguồn

Nhãn:

2 ½ cups cake flour
2 tsp baking powder
½ tsp salt
1 ½ cups sugar
½ cup butter, softened
3 eggs
1 cup milk
2 tsp vanilla extract

Preheat oven to 350F. Line a 9×13 inch sheet pan with parchment paper, or lightly grease it with shortening or oil (butter will produce a harder “crust”).
Sift cake flour, baking powder and salt into the bowl of an electric mixer. Add sugar and, using the paddle attachment, mix on low speed to blend. Cut butter into 4 or 5 chunks and drop into the bowl with the flour. Blend on low speed until mixture looks sandy and no large chunks of butter remain, 1-2 minutes.
In a large measuring cup, combine eggs, milk and vanilla. Beat lightly with a fork until combined. With the mixer on low, pour 1 cup of the egg mixture into the bowl. Turn speed up to medium and beat for 1 ½ minutes. Reduce speed back to low and pour in the rest of the egg mixture. Continue to beat at low speed for an additional 30 seconds, until liquid is fully incorporated. Scrape down the sides of the bowl and beat for a few more seconds, if necessary.
Pour into prepared 9×13 pan and spread batter evenly with a spatula. Tap gently a few times to eliminate any bubbles.
Bake at 350F for 30-35 minutes, until a tooth pick inserted into the center comes out clean.
Let cool for 30 minutes in the pan before turning out onto a rack to cool completely. You can leave it in the pan if you’re serving it casually.
Serves 16 (or 12 birthday-sized pieces)
Nguồn

2 1/4 cups sifted cake flour
1 1/2 cups superfine sugar
1 tbsp baking powder
1/2 teaspoon salt
3/4 cup fresh lime juice
5 tbsp vegetable oil
zest 1 lime (or 2 or 3, if you really want to boost the flavor)
1 1/2 teaspoons vanilla extract
6 large egg yolks
7 large egg whites, at room temperature

Preheat the oven to 325F. Get out a 10-inch tube pan, but do not grease it.
In a large bowl, whisk together the flour, the sugar (reserving 2 tbsp), baking powder and salt. In a medium bowl, stir together in the lime juice, vegetable oil, lime zest, vanilla and egg yolks, then pour into the dry ingredients and stir until smooth.
In another large bowl, beat the egg whites to stiff peaks, adding in the last 2 tablespoonfuls of sugar when the whites begin to get foamy.
Gently stir 1/4 of egg whites into the lime mixture to lighten it. Gently, working in two additions if it is easier, fold the remaining beaten whites into the lime mixture until no streaks remain.
Pour into the ungreased tube pan and bake for 55-60 minutes, until the top springs back when gently touched.
Invert cake over a bottle (or onto a wire rack if your pan has “feet” to hold it up) and let cool completely. When cooled, run a knife around th edges and turn cake out onto a platter.

If desired, drizzle with a mix of powdered sugar, lime juice and vanilla extract (starting with about 2 cups of powdered sugar and adding enough juice to make it drizzle-able)

Makes one cake. Serves 12.
Nguồn