Friday, September 11, 2009
Friday, August 14, 2009
Tuesday, August 11, 2009
¾ c. olive oil
2 c. sugar
1 c. powdered sugar
½ tsp. salt
½ c. cocoa powder
1 c. flour
1 c. buttermilk
1 tsp. baking powder*
½ tsp. baking soda
In a microwave, melt squares of chocolate with olive oil. Once melted, beat until smooth then add sugars and egg. Beat again until well creamed. Add remaining ingredients. Beat just until all ingredients are incorporated. (If you are baking BELOW 5000 feet altitude, double baking powder and add an additional 1/2 cup of flour). Pour batter into two 9-inch cake pans that have been generously greased & dusted with cocoa powder. Bake in an oven preheated to 375 degrees for 26-28 minutes, or just until center of cake springs back to the touch. Remove from oven. Allow to cool before inverting on a cooling rack and removing from pan. Before layering cake, use a knife to gently cut away any uneven parts at the top or sides of the cake. You'll want a nice, even surface to begin with in order to have your finished product look amazing.
1 c. whipping cream
¼ c. sugar
1 c. 60% Bittersweet cacao chips
8 oz. mascarpone
1 pint heavy cream
11.5 oz. 60% Bittersweet cacao chips
½ c. butter
4-5 c. powdered sugar
Friday, July 10, 2009
Wednesday, July 1, 2009
Makes about 3 dozen
• 12 ounces strawberries, hulled and cut into 1/4-inch dice (2 cups)
• 1 teaspoon fresh lemon juice
• 1/2 cup plus 1 tablespoon granulated sugar
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon coarse salt
• 3 ounces (6 tablespoons) cold unsalted butter, cut into small pieces
• 2/3 cup heavy cream
• Sanding sugar, for sprinkling
1. Preheat oven to 375 degrees. Combine strawberries, lemon juice, and 2 tablespoons granulated sugar. Whisk together flour, baking powder, salt, and remaining 7 tablespoons granulated sugar in a large bowl. Cut in the butter with a pastry cutter, or rub in with your fingers, until mixture resembles coarse crumbs. Stir in cream until dough starts to come together, then stir in strawberry mixture.
2. Using a 1 1/2-inch ice cream scoop or a tablespoon, drop dough onto baking sheets lined with parchment, spacing evenly apart. Sprinkle with sanding sugar, and bake until golden brown, 24 to 25 minutes. Transfer to a wire rack, and let cool. Cookies are best served immediately, but can be stored in an airtight container at room temperature for up to 1 day.
I think Queen's would eat with their hands... if they had a dessert this good to try!
Look forward to tomorrow as I will add a chocolatey twist to these treats!
Thursday, June 25, 2009
Preparation time was about 10-15 minutes... here is what the project looked like before I put them in the oven... already looking good enough to eat!
The result... they did look just like their pictures! As far as taste goes... very, VERY good! The taste is very strong. You will want to make sure that you are a cheesecake fan because they taste like mini cheesecakes. The oreo on the bottom serves as a perfect crust... and a nice surprise! I used double stuff oreos because I love the cream center.
Now remember, dear followers of this blog... Each week to avoid gaining calories, as well as high blood sugar, I will be delivering these tasty treats to my friends, family, neighbors, and followers of the blog. I will be revealing cute and fun ways to wrap these delectable treats up. This week, my dear friend Marlene will be the first recipient of the "dessert queen's" treats. She made me a cake a while back and I have yet to return the plate. I always like to return plates with something yummy on top!
- 30 whole sandwich cookies
- 12 coursely chopped sandwich cookies
- 2 pounds of cream cheese, room temperature
- 1 cup sugar
- 1 teaspoon vanilla extract
- 4 teaspoons large eggs, room temp, lightly beaten
- 1 cup sour cream
- pinch salt
Preheat oven to 275 degrees, line pan with paper liners. Place one whole cookie in the bottom of each lined cup.
With an electric mixer on medium-high speed, beat cream cheese until smooth, scraping down the sides as needed. Gradually add sugar, beat until combined. Beat in vanilla.
Drizzle in eggs, a bit at a time, beating to combine and scraping down sides of bowl as needed. Beat in sour cream and salt. Stir in cookies by hand.
Divide batter evenly among cookie-filled cups, filling each almost to the top. Bake, rotating tins halfway through, until filling is set, about 22 minutes. Transfer pan to wire rack to cook completely. Refrigerate, in pan, at least 4 hours (or up to overnight.) Remove from pan just before serving.