Posts filed under ‘Desserts’

Dutch Baby – A small batch

IMG_20170521_123614_968

1/4 cup all-purpose flour
1/4 cup milk
1 egg
1 tablespoon granulated sugar
1/2 teaspoon vanilla extract
pinch of salt
1 tablespoon unsalted butter
powdered sugar
a small oven-safe skillet

Place the skillet in the oven while it preheats to 425°F

Combine the flour, milk, eggs, sugar, vanilla, and salt in a bowl
let the batter rest 20 minutes, giving the flour time to absorb the liquid

Melt the butter in the hot skillet after removing from the preheated oven
swirl the pan to melt the butter and coat the bottom and sides of the pan

Pour the batter into the buttered pan, swirling the pan so the batter coats the bottom evenly

Place the skillet back in the oven
bake until the Dutch baby is puffed, lightly browned across the top, and darker brown on the sides and edges, 15 to 20 minutes

Serve hot, dusted with powdered sugar, and cut into wedges
or serve with maple syrup, fruit, or jam

May 22, 2017 at 6:48 pm Leave a comment

Mini Carrot Cake with Cream Cheese Frosting

IMG_20170515_095114_970

You’ll need two 28-ounce cans for this lovely little cake. Remove the label, make sure that little spike from where the can opener released the lid is pressed flat, and clean well.

3/4 cup  + 2 tablespoons AP flour
1/4 cup  + 2 tablespoons sour dairy (yogurt, buttermilk, or sour cream)
1/4 cup vegetable oil
1 egg
1/2 teaspoon vanilla
1/4 cup sugar
1/2 teaspoon baking soda
pinch of salt
1/2 teaspoon cinnamon
1/2 cup shredded carrots
2 tablespoons chopped nuts
2 tablespoons crushed pineapple
2 tablespoons shredded coconut

Preheat oven to 350°F

Mix all the ingredients together
fill the prepared cans
bake for 35-40 minutes, or until a toothpick inserted into the cakes come out clean
once done, let cool in the cans for 15 minutes before removing and finish cooling on a rack
when completely cool slice each layer in half lengthwise

Frosting
4 ounces cream cheese, room temperature
2 tablespoons butter, room temperature
1 1/2 cups confectioners sugar
1/2 teaspoon vanilla

Mix the ingredients together until smooth

Frost and build your cake
if your cakes are a bit domed, just slice that part off

May 15, 2017 at 8:30 pm Leave a comment

Halvah – A small batch

halvah

More adventures in candy making.
My mother’s really going to kill me for this one. She absolutely adores halvah. Good thing it’s a small batch. =)

1/4 cup water
1 cup sugar
3/4 cup of tahini paste
1 teaspoon vanilla extract
candy thermometer
metal loaf pan, greased and lined with parchment

Pour sugar into a heavy sauce pan
pour the water over the sugar, don’t stir
bring to a boil over high heat
using the thermometer bring to a temperature of 260°F

Pour the tahini and vanilla into a microwave-safe bowl
zap for a minute or so just before the sugar syrup is ready
temperature of the tahini needs should be 100 – 110°F

Add the warmed tahini to the sugar syrup
remove from heat
mix well until incorporated
pour into the prepared loaf pan
even out the mixture quickly with a heatproof utensil before it begins to set up

Allow to rest and cool in the pan for a minumum of 12 hours at room temperature

May 7, 2017 at 8:27 pm Leave a comment

Coconut-Lime Doughnuts – A small batch

lime coconut

Put the lime in the coconut and bake it all up!

Doughnuts
1 cup flour – For best results use cake flour. Don’t have any? To mimic the consistency of cake flour, replace 2 tablespoons of flour per cup with 2 tablespoons of cornstarch. Cake flour is lower in protein than AP flour, making a more tender cake.
1 teaspoon baking powder
pinch of salt
1/4 cup sugar
1 egg, beaten
3/4 cup canned unsweetened coconut milk, shake can well before opening
1/2 teaspoon vanilla extract

Glaze
1 cup powdered sugar
1 tablespoon canned unsweetened coconut milk
2 teaspoons lime juice

Topping
1/4 cup shredded sweetened coconut

Preheat oven to 425°F
grease doughnut pan well with oil spray

Donuts
Mix the dry ingredients well
add egg and coconut milk
mix until well combined

Fill each pan cavity approximately 2/3 full

Use a resealable bag with one corner snipped off for easier filling. Place the bag into a large mug or measuring cup and pour batter into bag, before snipping off the corner.

prep

Bake 7-9 minutes

cool for 5 minutes in the pan
then move to a rack and cool completely before glazing

Mix powdered sugar, coconut milk, and lime juice until smooth
dip each doughnut into glaze then return to the rack
top with shredded coconut before the glaze dries

Makes 6 doughnuts

March 21, 2017 at 4:49 pm Leave a comment

Baked Cake Doughnuts – A small batch

donuts

1 cup flour – For best results use cake flour. Don’t have any? To mimic the consistency of cake flour, replace 2 tablespoons of flour per cup, with 2 tablespoons of cornstarch. Cake flour is lower in protein than AP flour, making a more tender cake.
1/3 cup sugar
1 teaspoon baking powder
pinch of nutmeg
pinch of salt
1/3 cup buttermilk or full-fat yogurt
1 egg, beaten
1 tablespoon butter, melted

And don’t forget the special doughnut pan!

prep

Preheat oven to 425°F
grease doughnut pan well with cooking spray

Mix the dry ingredients well
add dairy, egg, and butter
mix until well combined

Fill each pan cavity approximately 2/3 full
recipe making 6 doughnuts

Use a resealable bag with one corner snipped off for easier filling. Place the bag into a large mug or measuring cup and pour batter into bag, before snipping off the corner.

Bake 7-9 minutes
cool for 5 minutes in the pan
then move to a rack and cool completely before glazing

more

Chocolate Glaze
1/3 cup chocolate chips
1 tablespoon butter
2 teaspoon corn syrup
1 teaspoon hot water, more if the glaze is too thick

Melt chocolate with butter and corn syrup
stir until completely melted
stir in hot water if necessary

Use immediately

Sugar  Glaze
1 cup confectioner’s sugar
1 tablespoon milk
1/4 teaspoon vanilla extract

Stir to combine and use immediately

Cinnamon  Glaze
1 cup confectioner’s sugar
1 tablespoon milk
1/2 teaspoon ground cinnamon

Cinnamon Sugar
1 tablespoon white sugar
2 teaspoons ground cinnamon
1 tablespoon butter, melted

Combine the sugar and cinnamon
coat the cooled doughnuts lightly with butter
roll in cinnamon sugar

Powdered Sugar
1/2 cup of confectioner’s sugar

 

Put the sugar in a bag
add the cooled doughnut and shake until well coated

March 6, 2017 at 10:16 pm Leave a comment

Mini Yellow Cake with Chocolate Frosting

cake2

I’ve been collecting empty tomato cans for ages, just for testing mini cake recipes. Remove the label, make sure that little spike from where the can opener released the lid is pressed flat, and clean well.

This basic yellow cake is moist and tender. With the mini cake test a success, I’m on to try so many others. I’m thinking Red Velvet with Cream Cheese Frosting

Two 28-ounce cans, prepared with butter and flour

Basic Yellow Cake
1/2 cup AP flour
3 tablespoons full-fat yogurt or sour cream
1/8 teaspoon baking soda
1 egg
1/2 teaspoon vanilla extract
3 tablespoons butter, melted and cooled
scant 1/3 cup sugar
pinch of salt

Preheat oven to 350°F

Whisk together yogurt and baking soda
add butter, egg, vanilla, and salt
combine well

Place flour and sugar in bowl
whisk until smooth

Spoon batter evenly between the two cans
place the cans on a baking sheet
bake for 25 minutes, or until a toothpick inserted in the middle of the cakes comes out clean

Allow to cool on a rack in the cans for 15 minutes
then with the tip of a sharp knife, run it around the edge of the can to loosen the cakes
allow to cool another 15 minutes before removing the cakes from the cans
place on a rack and allow to cool completely

Chocolate Frosting
5 ounces chocolate, your favorite cut into small pieces or just use chips
3 tablespoons full-fat yogurt or sour cream
1/2 teaspoon vanilla
pinch of salt

Melt chocolate in microwave for about 1 minute, in 30 second intervals
allow to cool 5 minutes
whisk in yogurt, salt, and vanilla
allow to cool until room temperature

When both cakes and frosting are cooled, frost and serve.

cake1

If your cakes are domed from baking, just slice some of the dome off with a sharp knife.

If the frosting still seems loose after cooling, put it in the refrigerator for a few minutes to stiffen up for frosting.

February 20, 2017 at 6:55 pm Leave a comment

Toffee

toffee

1 cup (2 sticks) butter, if you use unsalted butter, add a healthy pinch of salt
1 cup sugar
1 teaspoon vanilla
1/4 cup water
1 cup chocolate chips
1/2 cup chopped nuts

In a large pot combine butter, sugar, and water
heat over a medium flame until hard crack stage, or 300℉ stirring constantly
remove from heat and stir in vanilla

Pour onto a cookie sheet lined with parchment or silicone sheet
drop chocolate chips over hot toffee, allow to melt, and spread to cover
sprinkle with chopped nuts and allow to cool

Crack into bite-sized pieces

December 12, 2016 at 8:52 pm Leave a comment

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