3 eggs
1 cup vegetable oil
2 1/4 cups white sugar
3 teaspoons vanilla extract
2 cups grated zucchini
1 cup chopped walnuts
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 teaspoons ground cinnamon
Directions
Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees.
Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.
(Source: http://allrecipes.com/recipe/6698/moms-zucchini-bread/)
Monday, September 26, 2016
Monday, September 19, 2016
Raspberry Cream Cheese Danish Braid
RASPBERRY SAUCE
¾ cup raspberries
2 tablespoons water
1½ Tablespoons cornstarch
½ cup sugar
CREAM CHEESE FILLING
1 (8 oz.) package cream cheese, softened
⅓ cup sugar
½ teaspoon Almond Extract
PASTRY
1 box puff pastry (2 sheets), thawed to room temperature
FROSTING
1¼ cup powdered sugar
¼ Heavy Cream
1 teaspoon Almond Extract
pinch of salt
Instructions
RASPBERRY SAUCE
In a medium sauce pan, combine all the raspberry sauce ingredients ingredients and bring to a boil. Cook for 2 minutes. Set aside
CREAM CHEESE FILLING
In a medium mixing bowl, combine cream cheese, sugar, and almond extract. Beat until smooth and creamy and set aside.
ASSEMBLY DIRECTIONS
Open thawed puff pastry sheets on a flat working that has been sprinkled lightly with flour surface.
Roll dough to make the square even. You aren't rolling to hard though, just lightly enough that you can get all the sides even. The dough will still look like a trifold with creases.
With kitchen scissors, or a pizza cutter, make 9 even slits on both sides of the puff pastry, leaving the middle third of the 'trifold' untouched. BE CAREFUL NOT TO GO PAST THE FOLD LINES. Do this to both pastry sheets.
Divide the cream cheese filling in half and carefully spread down the center of the pastry sheet of both pastries.
Next carefully spoon some of the raspberry sauce over the cream cheese layer. Repeat for both pastures.
Next starting at the top of the pasty fold the flaps diagonally and alternately over the raspberry layer. When you get to the end, tuck the ends under the pastry sheet. Repeat with remaining pastry. Place on cookie sheet line with parchment.
Bake at 375 degrees F for 25 to 30 minutes or until golden brown.
Cool for 10 minutes.
(Source: http://www.chef-in-training.com/2016/07/raspberry-cream-cheese-danish-braid/)
¾ cup raspberries
2 tablespoons water
1½ Tablespoons cornstarch
½ cup sugar
CREAM CHEESE FILLING
1 (8 oz.) package cream cheese, softened
⅓ cup sugar
½ teaspoon Almond Extract
PASTRY
1 box puff pastry (2 sheets), thawed to room temperature
FROSTING
1¼ cup powdered sugar
¼ Heavy Cream
1 teaspoon Almond Extract
pinch of salt
Instructions
RASPBERRY SAUCE
In a medium sauce pan, combine all the raspberry sauce ingredients ingredients and bring to a boil. Cook for 2 minutes. Set aside
CREAM CHEESE FILLING
In a medium mixing bowl, combine cream cheese, sugar, and almond extract. Beat until smooth and creamy and set aside.
ASSEMBLY DIRECTIONS
Open thawed puff pastry sheets on a flat working that has been sprinkled lightly with flour surface.
Roll dough to make the square even. You aren't rolling to hard though, just lightly enough that you can get all the sides even. The dough will still look like a trifold with creases.
With kitchen scissors, or a pizza cutter, make 9 even slits on both sides of the puff pastry, leaving the middle third of the 'trifold' untouched. BE CAREFUL NOT TO GO PAST THE FOLD LINES. Do this to both pastry sheets.
Divide the cream cheese filling in half and carefully spread down the center of the pastry sheet of both pastries.
Next carefully spoon some of the raspberry sauce over the cream cheese layer. Repeat for both pastures.
Next starting at the top of the pasty fold the flaps diagonally and alternately over the raspberry layer. When you get to the end, tuck the ends under the pastry sheet. Repeat with remaining pastry. Place on cookie sheet line with parchment.
Bake at 375 degrees F for 25 to 30 minutes or until golden brown.
Cool for 10 minutes.
(Source: http://www.chef-in-training.com/2016/07/raspberry-cream-cheese-danish-braid/)
Brownies
1/2 cup butter
1 cup white sugar
2 eggs
1 teaspoon vanilla extract
1/3 cup unsweetened cocoa powder
1/2 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking powder
Frosting:
3 tablespoons butter, softened
3 tablespoons unsweetened cocoa powder
1 tablespoon honey
1 teaspoon vanilla extract
1 cup powdered sugar
Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8-inch square pan.
In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. Spread batter into prepared pan.
Bake in preheated oven for 25 to 30 minutes. Do not overcook.
To Make Frosting: Combine 3 tablespoons softened butter, 3 tablespoons cocoa, honey, 1 teaspoon vanilla extract, and 1 cup confectioners' sugar. Stir until smooth. Frost brownies while they are still warm.
(Source: http://allrecipes.com/recipe/10549/best-brownies/)
1 cup white sugar
2 eggs
1 teaspoon vanilla extract
1/3 cup unsweetened cocoa powder
1/2 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking powder
Frosting:
3 tablespoons butter, softened
3 tablespoons unsweetened cocoa powder
1 tablespoon honey
1 teaspoon vanilla extract
1 cup powdered sugar
Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8-inch square pan.
In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. Spread batter into prepared pan.
Bake in preheated oven for 25 to 30 minutes. Do not overcook.
To Make Frosting: Combine 3 tablespoons softened butter, 3 tablespoons cocoa, honey, 1 teaspoon vanilla extract, and 1 cup confectioners' sugar. Stir until smooth. Frost brownies while they are still warm.
(Source: http://allrecipes.com/recipe/10549/best-brownies/)
Fluffy Buttercream Frosting
Ingredients
1 cup butter (2 sticks), softened
3 - 4 cups confectioner’s sugar, sifted
2 teaspoons vanilla
pinch salt
2-3 tablespoons milk, heavy cream, or half-and-half
Instructions
Place softened butter into the bowl of a stand mixer that has been fitted with the paddle attachment. Turn the mixer on a medium setting and cream the butter until it is smooth and has lightened in color, about 3 minutes.
Add confectioner's sugar, ½ a cup at a time. After each cup has been incorporated, turn the mixer onto the highest speed setting and for about 10 seconds to lighten the frosting.
Add vanilla and a pinch of salt and combine until well-incorporated.
Add milk, heavy cream or half-and-half until the frosting has reached the preferred consistency. For a firmer frosting, add more confectioner's sugar, a ¼ cup at a time. For a softer frosting, add more milk or cream, a tablespoon at a time.
(Source: http://addapinch.com/classic-vanilla-buttercream-frosting-recipe/#axzz2wYqdpHg6)
1 cup butter (2 sticks), softened
3 - 4 cups confectioner’s sugar, sifted
2 teaspoons vanilla
pinch salt
2-3 tablespoons milk, heavy cream, or half-and-half
Instructions
Place softened butter into the bowl of a stand mixer that has been fitted with the paddle attachment. Turn the mixer on a medium setting and cream the butter until it is smooth and has lightened in color, about 3 minutes.
Add confectioner's sugar, ½ a cup at a time. After each cup has been incorporated, turn the mixer onto the highest speed setting and for about 10 seconds to lighten the frosting.
Add vanilla and a pinch of salt and combine until well-incorporated.
Add milk, heavy cream or half-and-half until the frosting has reached the preferred consistency. For a firmer frosting, add more confectioner's sugar, a ¼ cup at a time. For a softer frosting, add more milk or cream, a tablespoon at a time.
(Source: http://addapinch.com/classic-vanilla-buttercream-frosting-recipe/#axzz2wYqdpHg6)
White Cake
Ingredients
1 cup (2 sticks) butter, softened
½ cup vegetable shortening
3 cups granulated sugar
5 eggs, room temperature
3 cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
½ cup whole milk, room temperature
½ cup buttermilk, room temperature
2 teaspoons vanilla extract
Instructions
Preheat oven to 350ยบ F. Prepare three 9-inch round cake pans with nonstick baking spray or coated well with shortening or butter and floured, taking care to remove all excess flour.
Cream together butter and shortening until light and fluffy with an electric mixer. Slowly add sugar one cup at a time, making sure to fully incorporate each cup before adding another. Add eggs one at a time, making sure to fully incorporate each egg before adding another.
Sift together flour, baking powder, and salt. Pour milks and vanilla into measuring cup and whisk together with a fork. Add to butter and shortening mixture alternately with milk mixture, beginning and ending with dry ingredients.
Gently stir all ingredients until well combined. Stop mixer and scrape down sides and bottom of bowl, making sure to have all ingredients mixed well.
Evenly distribute cake batter between cake pans and place pans into oven. Bake for 25-30 minutes, or until a toothpick or cake tester inserted in the center comes out clean. Remove and allow to cool slightly in cake pans for about 5 minutes, then cool completely on a wire rack.
(Source: http://addapinch.com/the-best-white-cake-recipe/)
1 cup (2 sticks) butter, softened
½ cup vegetable shortening
3 cups granulated sugar
5 eggs, room temperature
3 cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
½ cup whole milk, room temperature
½ cup buttermilk, room temperature
2 teaspoons vanilla extract
Instructions
Preheat oven to 350ยบ F. Prepare three 9-inch round cake pans with nonstick baking spray or coated well with shortening or butter and floured, taking care to remove all excess flour.
Cream together butter and shortening until light and fluffy with an electric mixer. Slowly add sugar one cup at a time, making sure to fully incorporate each cup before adding another. Add eggs one at a time, making sure to fully incorporate each egg before adding another.
Sift together flour, baking powder, and salt. Pour milks and vanilla into measuring cup and whisk together with a fork. Add to butter and shortening mixture alternately with milk mixture, beginning and ending with dry ingredients.
Gently stir all ingredients until well combined. Stop mixer and scrape down sides and bottom of bowl, making sure to have all ingredients mixed well.
Evenly distribute cake batter between cake pans and place pans into oven. Bake for 25-30 minutes, or until a toothpick or cake tester inserted in the center comes out clean. Remove and allow to cool slightly in cake pans for about 5 minutes, then cool completely on a wire rack.
(Source: http://addapinch.com/the-best-white-cake-recipe/)
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