Cake Zone

Cranberry Walnut Bread for Christmas

2011-11-03T00:00:00.000+08:00

This is an easy to make recipe appropriate for Christmas. For some who don't like the bitter strong taste of fruitcakes, and the hard stiff texture of glazed fruits, Cranberry Walnut bread is just one good substitute as gift items to your friends and office mates for this upcoming Holiday Seasons.

Yield: 2 loaves

Ingredients

115 g butter
375 g white sugar
3 eggs, beaten
500 g all-purpose flour
1 tsp (6g) salt
2.5 tsp (12g) baking powder
5 g (1 tsp) baking soda
350 ml orange juice
12 g orange zest
220 g chopped cranberries
100 g chopped walnuts

Procedure

Preheat oven to 350 degrees F (175 degrees C). Grease two loaf pans with 8x4 dimension.
In a clean dry bowl, mix together butter, sugar and eggs.
In a separate bowl, mix together the sifted flour, salt, baking powder and baking soda.
Add the flour mixture into the butter mixture alternately with orange juice.
Mix in the orange rind, cranberries and walnuts.
Continue stirring slowly until just combined and pour into prepared pans.
Bake for 30 to 35 minutes or until toothpick inserted in center comes out clean.

Binignit Recipe

2011-10-29T17:27:00.000+08:00

This coming All Souls' Day and All Saints' Day, Filipinos are fond of cooking native delicacies and share it to their relatives and friends and for some offer it to the souls of their loved ones.

Binignit or ginataan in Tagalog or Tabirak in vernacular is one of the most popular recipes made from root crops, fruits, and other sweet goodies and cooked in coconut milk.

INGREDIENTS

1 cup glutinous-rice flour
1/3 cup water
3 cups coconut milk
1/2 cup sugar
1/2 teaspoon salt
1 cup shredded jackfruit, preferably sweet preserves
1 medium kamote (yam or sweet potato), cubed
2 small gabi (taro root), cubed
4 ripe saba, peeled and sliced diagonally

PROCEDURE

Combine rice flour with 250 ml water and form into small balls.
Place the coconut milk in a casserole and bring to a boil, then add the sago, sweet potato, taro and other root crops you may have.
Cook for 5 minutes, then add the banana, jackfruit and rice balls.
Stir in sugar and salt.
Simmer for about 15 minutes or until all the fruit and root crops are cooked and all the rice ball float to the surface. Stir frequently .
Ladle out servings into individual bowls. Serve warm.

Saucer Sized Oatmet Raisin Cookies

2011-09-28T09:45:00.002+08:00

Ingredients:
1 3/4 cups all purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
3 cups quick cooking oatmeal
2 large eggs (room temperature)
3/4 tsp. salt
1 tsp. vanilla extract
14 tbsp unsalted butter, melted
2 tbsp vegetable oil
1 cup white sugar
1 cup brown sugar (compact)
1 1/2 tsp. cinnamon
1 1/2 cups raisins

Procedure

Heat oven to 350 degrees. Line cookie sheets with parchment paper.
In a dry clean medium bowl, mix the dry ingredients (flour, baking powder, baking soda, cinnamon, and oatmeal). Set aside.
In a separate bowl, beat the eggs. Add salt and vanilla.
In another large bowl, mix butter, oil, brown and white sugar.
Stir in egg mixture until smooth.
Stir in the mixed dry ingredients until smooth. Add in raisins.

Using a large spring action ice cream scoop, scoop 6 balls onto each of the cookie sheets. Flatten the cookie dough using a spatula. Bake for 12-15 minutes or until golden brown. Do not let the cookies get too brown. It would be best to take out the cookies from the oven when it is a little under cook in the center. Let cool on cookie sheets, 2 - 3 minutes, then transfer to wire racks.

Banana Muffins with White Chocolate

2011-06-20T08:04:00.006+08:00

This sweet moist with golden brown crust banana muffin is just similar to other banana muffins you find in many blog sites. But what makes this recipe different from the rest is that it contains brown sugar and has chunks of white chocolate floating and embedded in the batter. Some variations would be using the chocolate chips or dark chocolate chips.

White Chocolate cannot officially be called "chocolate" because it does not contain chocolate liquor. However, good white chocolate does contain cocoa butter, sugar, milk solids, vanilla, and lecithin. For this recipe you can use either white chocolate chips (chunks) or you can cut up a white chocolate bar. Either way, when buying white chocolate try to find a brand that contains cocoa butter as some inferior brands contain vegetable fat which does not have that wonderful rich and creamy flavor.

Yield: 12 regular sized muffins.

Ingredients:

225 grams all purpose flour
100 grams white granulated sugar
40 grams light brown sugar (compact)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
65 grams white chocolate (chips or chunks)
3 large ripe bananas, mashed well (about 1-1/2 cups)
113 grams unsalted butter, melted and cooled
2 large eggs, lightly beaten
1 teaspoon pure vanilla extract

Procedure:

Preheat oven to 350 degrees F (180 degrees C) and place the oven rack in the middle of the oven.
Line 12 muffin cups with muffin wax or you may spray them with a non stick vegetable spray.
In a large bowl, combine the dry ingredients: flour, sugars, baking powder, baking soda, salt, and white chocolate chips.
In separate medium-sized bowl combine the mashed bananas, melted butter, eggs, and vanilla.
Lightly fold the wet ingredients (banana mixture) Use a rubber spatula or wooden spoon to lightly fold the wet ingredients (banana mixture) into the dry ingredients just until combined and the batter is thick and chunky. Use either rubber spatula or wooden spoon. It is important NOT to over mix the batter because over mixing the batter will result to tough, rubbery muffins.
Spoon the batter into the prepared muffin tins.
Bake about 20 - 25 minutes or until a toothpick inserted in the center comes out clean.
Place on a wire rack to cool for five minutes and then remove muffins from pan.
Best served at room temperature.

Enjoy and have fun eating!

Banana Bread 2

2011-05-05T00:43:00.001+08:00

Ingredients

1 cup all-purpose flour
1/2 cup quick cooking oats or oat flour
1/2 cup walnuts, chopped
1/2 cup brown sugar
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/8 teaspoon clove
1/4 teaspoon salt
3 bananas, overripe, mashed
1/2 banana, ripe, mashed
1 tablespoon honey
1 egg
1 egg white
1/3 cup soymilk, vanilla
1/4 cup canola oil
2 teaspoons vanilla extract

Procedure:

Preheat oven to 350 degrees F.
In a large dry bow, mix all dry ingredients using a whisk. (First 10 ingredients - Flours, sugar and spices).
In a separate bowl, blend wet ingredients together. Make sure to mash bananas well.
Pour wet mixture into the bowl with dry ingredients and mix well.
Pour into greased loaf pan and place in oven for 45 minutes (or until cooked through).

How to Make White Glaze Icing for Cinnamon Rolls and Pastires

2011-05-04T07:13:00.005+08:00

Ingredients:

Yield: 1 cup

2 cups confectioner sugar
2 tablespoons butter (softened)
1 teaspoon vanilla
1 teaspoon water or orange juice
1 tablespoon milk

Procedure:
In a dry clean bowl, mix all ingredients except milk. The pour enough milk to make a thick glaze. You may substitute milk with cream to make if you want a bit thicker and creamer glaze. Drip the mixture immediately over cold cinnamon rolls, pastries, pound cakes, or danishes. This will form a shiny crust and will harden as it cools. For some variations, you may spread the glaze over warmed cakes and serve that way as well.

You can also use any type of fruit juice instead of water if you want to flavor the glaze.

Pasta Puttanesca Recipe

2010-12-11T09:13:00.005+08:00

I know this recipe that I am going to share is not related to cakes, but this is absolutely one of my favorite recipes . It's fast and easy to prepare and you'll surely love the aroma of fresh basil.

Pasta puttanesca is popularly named for Italy's "ladies of the evening" preparing it quickly in between clients.

Ingredients

1 lb dried spaghetti ; spaghettini or linguine fini can also be used for this recipe
5 garlic cloves, finely minced
2 teaspoons anchovy paste
1/2 teaspoon red pepper flakes
1 teaspoon salt
1/2 teaspoon ground black pepper
1/3 cup extra virgin olive oil
1 (28 ounce) can whole tomatoes, in juice
1/2 cup pitted kalamata olive
2 tablespoons drained capers
1/4 teaspoon sugar (optional)
3/4 cup coarsely chopped fresh basil

Procedure

Cook spaghetti in a large pot of boiling salt water until barely al dente. DO NOT overcook the spaghetti) --2 1/2 teaspoon salt in 6 quarts water. Follow the guide on how to cook the spaghetti found in the label or wrapper.
While cooking the pasta, cook garlic, anchovy paste, red pepper flakes, salt and pepper in extra virgin oli1ve oil in a 12-inch heavy skillet over medium-high heat. For 2 minutes, stir occasionally until fragrant and pale golden.
Meanwhile, puree tomatoes with juice in a blender.
Add tomato puree to garlic oil along with olives and capers and simmer, until pasta is ready. Stir in sugar if you want some sweet taste in your puttanesca.
Drain pasta and add to sauce. Simmer, turning pasta with tongs, until pasta is al dente, about 2 minutes. Sprinkle with chopped fresh basil.

Christmas Cranberry Cake Recipe

2010-12-05T10:21:00.004+08:00

This coming Christmas holidays, I am sure many moms are busy planning what prepare for the big dinner with the family. Very often, black forest is made and served in the dining table. But let me suggest another recipe close to the black forest clan,Cranberry Christmas Cake. The name itself tells us that this recipe is apt for this holiday season. It consists of a chocolate genoise that is cut in half, brushed with a kirsch flavored syrup, filled with a silky smooth chocolate mousse and ruby red candied cranberries. The whole cake is covered with glistening white frosting. The cake really looks so festive-- just the right stuff for Christmas.

The key to success of making Cranberry Christmas Cake is to make the chocolate genoise and candied cranberries ahead of time. So as soon as the cake is ready for assembly, everything is ready.

The chocolate genoise can be made and frozen for a couple of months while the easy to make candied cranberries, have to be made few days ahead of time as the cranberries have to be 'steamed' in a sugar syrup and then left to 'steep' in the syrup several days in order for them to become "candied". Candied cranberries can be kept in the refrigerator for 2 weeks.

Since Cranberry Christmas Cake is similar to Black Forest Cake, you can actually replace the cranberry with bottled Morello Cherries in syrup or substitute the candied cranberry with fresh raspberries.

If you plan to substitute the candied cranberries with fresh raspberries, intensify the taste of raspberries by spreading a layer of raspberry puree or raspberry jam on the genoise before you fill it with the chocolate cream and fresh raspberries.

Candied Cranberries:

220 grams fresh cranberries, washed
250 grams white sugar
200 ml water

Chocolate Genoise:

45 grams melted unsalted butter
130 grams white sugar
1 teaspoon pure vanilla extract
65 grams cake flour
30 grams Dutch cocoa powder (unsweetened)
4 pieces large eggs

Important: When warming the eggs and sugar, whisk constantly to ensure the the eggs do not overheat and curdle.

Filling and Frosting:

600 ml heavy whipping cream
2 tablespoons Kirsch (cherry brandy)
115 grams semisweet or bittersweet chocolate, coarsely chopped
2 tablespoons water
1 teaspoon pure vanilla extract
2 tablespoons granulated white sugar

Candied Cranberries Procedure:

Pick over the cranberries and remove any berries that are soft or rotten
Place 2 cups of cranberries into a 2 liter heatproof bowl. The cranberries are going to be 'steamed' so you will need a steamer or pot that is large enough to hold the bowl of cranberries.
Fill the large pot or steamer with a few inches (5 cm) of water and bring to a simmer.
Meanwhile, combine the sugar and water in a small saucepan and bring to a boil.
Pour the boiling syrup over the cranberries and cover the bowl with a plate. (You need to 'weigh' the bowl down so it will not move around once it is in the pot with the water.)
Set the covered bowl of cranberries into the pot or steamer.
Cover the pot and steam the berries over low to medium heat for about 45 minutes.
Remove from heat and let cool.
Cover bowl with plastic wrap and let the berries sit in the syrup for 3 to 4 days at room temperature.
The syrup will become a little jellied.

NOTE: If using right away, drain the berries before using, keeping the syrup for some other use. If storing, place the covered berries, still in their syrup, in the refrigerator for up to two weeks.

Chocolate Genoise Procedure:

Preheat oven to 350 degrees F.
Butter, or spray with a non stick vegetable spray, a 9 inch (23 cm) round cake pan and then line the bottom of the pan with parchment paper.
In a small bowl, combine the melted unsalted butter with the vanilla extract. Keep this mixture warm.
In a medium bowl sift together the flour and cocoa powder.
In a large heatproof bowl whisk together the eggs and sugar.
Place the bowl over a saucepan of simmering water. Whisking constantly, heat the eggs and sugar until lukewarm to the touch approximately for 5 minutes.
Remove from heat and transfer the egg mixture to the bowl of your electric mixer.
Beat on high speed until the egg mixture has cooled, tripled in volume, and looks like softly whipped cream. This will take approximately 5 minutes and the batter is beaten sufficiently when it falls back into the bowl in a ribbon-like pattern.
Sift about one-third of the flour mixture over the whipped eggs and fold in using a large rubber spatula or whisk.
Fold in half of the remaining flour, and then fold in the rest. Do not over mix.
Take about 1 cup (240 ml) of the batter and fold it into the hot butter mixture with a small spatula.
When completely combined, use a spatula to fold the butter mixture completely into the rest of the egg batter. Pour the batter into your prepared pan, smoothing the top
Bake for 25 minutes or until the cake shrinks slightly from the edges of the pan and the top springs back when lightly pressed.
Cool on a metal rack. When the cake has cooled completely, run a small knife around the edges to release the cake. The genoise can be kept well-wrapped in the freezer for three months.

To Assemble the Cake:

Drain the candied cranberries, reserving the syrup. Make a liqueur syrup by combining 1/3 cup (80 ml) of the drained cranberry syrup with the 2 tablespoons of Kirsch.
Melt the chocolate and water in double broiler. Let cool to room temperature.
Cut the chocolate genoise, horizontally, into two layers. Turn over the top layer of the cake (so the top of the cake becomes the bottom) and center it on your serving platter. Brush the layer with about 2 tablespoons of the liqueur syrup.
Make a chocolate cream by beating 1/2 cup of the chilled heavy whipping cream until soft peaks form. Quickly fold the cream into the chocolate mixture. Immediately spread the moistened genoise layer with the chocolate cream.
Place enough drained cranberries evenly over the chocolate cream to cover the cream completely. (The remaining cranberries should be placed back into the left over cranberry syrup, refrigerated, and they will be used for decorating the top of the assembled cake.)
Moisten the cut-side of the second genoise layer with 2 tablespoons syrup. Place cut-side down on top of chocolate cream, gently pressing to compact. Brush the top layer with syrup.
Beat remaining whipping cream with the 1 teaspoon vanilla extract and 2 tablespoons white sugar until stiff peaks form. Spread a thick layer of whipping cream over top and sides of cake.
Place any remaining cream in a pastry bag fitted with a large star tip and pipe large rosettes over the entire top surface of the cake.
Refrigerate the cake, covered, for 24 to 36 hours before serving to allow the aroma and flavor to be set in the cake.
Just before serving, drain the reserved candied cranberries and blot with paper towels to remove any remaining moisture, and randomly place on top of cake.
Enjoy you festive Christmas Cranberry Cake.

Serves 10-12.

Source:Medrich, Alice. Cocolat. Warner Books. New York: 1990 via Joyofbaking.com

Gluten Free Tropical Banana Bread

2010-12-05T09:05:00.007+08:00

Sometimes we have forgotten bananas left in the fridge that eventually turn black. Yesterday, I got this 3 pieces of blackened overripe bananas oozing with strong aroma of sweetness which I find it so wasteful if I'll just put it in our trash bin. So I decided to make use of it by making a gluten free banana bread. I know people in the household loves banana bread for breakfast if not they can have it as dessert for dinner with ice cream or vanilla yogurt on the side with strawberry sauce.. hmmmmm yummy yummy.

Ingredients:

2 pieces bananas, slightly over-ripe
1 pieces large eggs
3/4 cup dark brown sugar
1/4 cup canola oil
1/2 cup milk
1/2 teaspoon vanilla extract
1/2 cup potato starch
1/2 cup cornstarch
1/4 cup coconut flour
5 teaspoons baking powder
3/4 teaspoon xanthan gum
1/4 teaspoon baking soda
1 teaspoon ground coriander
1/4 teaspoon sea salt

Procedure:

Preheat oven to 350°.
Spray 9x4 loaf pan with non-stick cooking spray.
In large bowl,using an electric mixer, combine mashed bananas, egg, brown sugar, oil, milk and vanilla. Mix well until consistency is smooth and even.
In a separate clean bowl, sift together potato starch, cornstarch, coconut flour, baking powder, xanthan gum, baking soda, coriander and salt. Mix well using wire whisk.
Combine the wet mixture and the dry mixture without over mixing.
Pour batter into prepared loaf pan, smoothing as much as possible, to ensure a uniform top.
Bake for 40 minutes, or until toothpick inserted in center comes out clean.
Cool on wire rack for 5-10 minutes before removing from pan.
Slice and enjoy eating.
Wrap any leftovers tightly in plastic wrap to prevent drying out.

Banana: Natural benefits and medicinal properties

2010-11-04T10:45:00.000+08:00

Banana: Natural benefits and medicinal properties

Very Luscious Banana Bread Recipe

2010-11-01T10:00:00.002+08:00

I would like to share another banana-based recipe which I got from food.com. This is very easy to prepare bread because it does not require a "mixer". One thing that I like about this bread is its a little heavy kind of banana bread with vey delectable luscious moisture...simple a melt in the mouth kind of bread. But one thing that you must remember to get the very moisture result, you must use all black bananas. Another important thing which adds moisture is the sour milk. I never use buttermilk in this recipe. Just add a tablespoonful of vinegar to your regular fresh milk and leave for a while to allow the formation of curdle. This kind of banana bread is ideal as give away during Christmas. Its inexpensive and very easy to prepare.

I have tried a lot of different recipes of banana bread I got from net blogs, but this one I think is the perfect one. You may try this too.

Ingredients:

2 cups sugar (475 grams)
1/2 teaspoon salt (2.5 grams)
2 1/4 cups flour (535 grams)
3/4 cup vegetable oil (175 grams)
3 pieces large eggs
1 teaspoon vanilla
1 1/3 teaspoon baking soda
1/4 cup milk (65 ml) -- just add 1 Tbsp of vinegar to make into sourmilk
1 cup chopped pecans (150 grams)
4-5 pieces of completely black bananas

Directions:

Preheat oven to 350°
Grease or line with parchment paper 2 loaf pans
In a large bowl, mash bananas thoroughly
Dissolve soda in sour milk ( buttermilk ) Foams may be formed when baking soda is added
Mix all ingredients by hand
Add in 1 cup chopped nuts
Bake at 350° for 1 hour, or until toothpick comes out ALMOST clean.
Let cool 15 minutes after removing from oven and remove from pans or let cool, cover with foil, slide into freezer bags and freeze. Great when using tin foil pans.

Banana Apple Muffins with Oats

2010-10-31T10:09:00.002+08:00

In my recent blog, banana has been put much emphasis in most recipes I shared. This is because banana provides numerous natural health benefits.

Click here to read the Top 5 Health Benefits of Banana.

To mention a few, banana is a great energy booster; it contains high dose of trytophan, a hormone that eventually gives you a happy relaxed feeling, iron-rich food which could improve your blood health and most of all its a good source of potassium, essential for muscular metabolism. These benefits from banana could be the primary reasons why athletes, body-builders, gym goers and the like always include banana in their afterwork out diet.

What are the natural medicinal benefits of banana?

Try this simple easy to bake banana nut bread. It takes only 15 minutes to prepare with 20 minutes baking time. This is best served cooled although many prefers it served warm with ice cold milk. A slice of this banana bread after a heavy work out would re energize you making you feel full but not heavy.

Ingredients:

Yield: 18 Servings

1/2 cup butter or 1/2 cup margarine, softened

Note: margarine is preferred for it contains less saturated fats. Read about the facts and fallacies between butter and margarine

1/2 cup sugar
2 pcs large eggs
1 cup mashed ripe banana
1 cup peeled and chopped apples
6 Tbsp cup honey
1.5 cups all-purpose flour
1 cup quick-cooking oats
1 tsp baking powder
1 tsp baking soda
3/4 tsp salt (iodized)

Directions:

Preheat oven at 350 degree F.
In a kitchenaide bowl, cream butter and sugar at medium speed
Add eggs at one piece every 30 second interval. Continue mixing until well combined.
Add the mashed banana, chopped apples, and honey. Continue mixing for 1 minute.
Add the dry ingredients and continue mixing just until moistened. Do not overmix.
Scoop batter in individual paper-line muffin tins. Fill up to two thirds full.
Bake for 15-20 minutes or until muffins test done
cool in pan for 10 minutes before taking out to the wire rack

Frozen Banana Yogurt Recipe

2010-10-30T19:35:00.001+08:00

Yogurt for dessert has become the all time favorites of most people who are concerned of their weight. Why is yogurt getting more popular as part of daily diet nowadays? To add to your list of yogurt-based desserts, here is an easy to prepare recipe of frozen banana yogurt.

Ingredients:

4 cups plain yogurt or vanilla flavored
1 cup sugar
dash of salt
1 cup all purpose cream
1 tsp vanilla extract
1 3/4 cups ripe mashed bananas

Directions:

In a medium-sized mixing bowl, combine yogurt, sugar, salt, all purpose cream and vanilla. Cover with a cling wrap and put inside the refrigerator for about 30 minutes.
Add mashed bananas to the chilled mixture.
Freeze as directed.
Once frozen serve in individual dessert cups.

Enjoy and have fun eating yogurt

Banana Yogurt Smoothie

2010-10-29T19:42:00.003+08:00

BANANA-YOGURT SMOOTHIE

What are the benefits of Yogurt?

1 cup unflavored yogurt
1 medium-sized frozen banana or use fresh banana and 2 ice cubes
1 tbsp. hon
1/2 tsp. vanilla extract

Other frozen fruits such as peaches or strawberries can be added or substituted. Blend until thick in covered blender

Banana Yogurt with Toasted Oats

2010-10-28T19:18:00.003+08:00

Ingredients:

2 very ripe bananas, peeled and sliced
500 mL homemade curd or plain yogurt or vanilla flavored yogurt
6 Tbsp toasted oat pots
2 Tbsp white sugar
cinnamon powder or nutmeg

Directions:

Sprinkle 6tbsp oats on a baking tray with 2tbsp sugar. Grill gently for 3-4 minutes, turning every minute until golden and crisp.Allow to cool and set aside.
Mix the banana and yogurt in an osterizer or blender or food processor until smooth
Spoon into dessert cups and chill for 30 minutes
Sprinkle on top toasted oat pots
Dash lightly with cinnamon powder or nutmeg to add spicy taste

White chocolate cookies Recipe

2010-09-27T05:47:00.007+08:00

These white chocolate cookies with chocolate chunks have crisp edges yet soft and chewy in the center with full buttery sweet taste. It is called White chocolate cookies with chocolate chunk because because distinct chocolate chunks are added to the batter instead of the traditional chocolate chips. Chocolate chip cookies are one of America's favorite cookies and these white chocolate cookies with chocolate chunks recipe of Mrs. Debbi Fields became the springboard for various adaptations.

Yield: about 2 dozens

Ingredients:

110 grams All Purpose Flour
90 grams Cake Flour
1/4 teaspoon salt
1 teaspoon baking soda
225 grams unsalted butter, softened
100 grams finely chopped white chocolate
45 grams granulated sugar
44 grams light brown sugar
2 larges eggs at room temperature
100 grams semi-sweet chocolate, cut into chunks
2 teaspoons vanilla extract

Procedure

Preheat oven to 300 degrees Fahrenheit.
In a small dry bowl, combine dry ingredients: flour, baking soda, and salt.
In a double boiler, melt the white chocolate with the (4 tablespoons) butter, stirring until blended smoothly for about 5 minutes. Set aside and allow to cool slightly.
In a Kitchenaid bowl, cream the butter at low speed until soft and fluffy. Add in the white and brown sugar. Continue beating until smooth. Beat in the eggs one at time, beating well after each addition. Beat in the melted white chocolate and vanilla. On low speed, gradually beat in the flour mixture until just combined. Stir in the semi-sweet chocolate chunks.
Drop the dough by rounded tablespoons 2 inches apart onto an ungreased cookie sheet.
Bake for about 20 minutes, or until the edges of the cookies begin to brown lightly. The cookies will still be soft in the center.
Cool on the cookie sheet for 1 minute and then transfer to wire rack for further cooling.

Carrot Cake Recipe II

2010-09-13T22:01:00.000+08:00

Carrot cake has never gone out of style. Take a bite and you'll find the answer why. Carrot cake is rich, moist spice cake filled with grated carrots and roasted walnuts or almonds. It is loved by its tangy and sweet flavored cream cheese icing. What truly interests me about carrot cake is despite its orange color and the presence of carrots which provide the texture and color along with its moisture and sweetness, its flavor is almost indistinguishable. The addition of pineapple or applesause somehow offset the strong taste of carrots.

Carrot Trivia

During the Middle Ages when sweeteners were difficult to find, carrots were used as substitute in most European sweet cakes. Carrots along with beets, contain more sugar than most other root crops.

Carrots are originally purple grown in Afghanistan since the 7th century AD. As carrots became popular moved towards the West, the orange variety came about and was then introduced to America. Carrot comes from the Greek word "karoton".

Carrot Cake Ingredients

100 grams walnuts
300 grams raw carrots (about 2 1/2 cups finely grated)
250 grams all-purpose flour
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
4 large eggs
280 grams refined sugar
220 ml vegetable oil
2 teaspoons pure vanilla extract

for Cream Cheese Frosting

60 grams unsalted butter, room temperature
225 grams cream cheese, room temperature
200 grams confectioners
1 teaspoon pure vanilla extract
1 teaspoon finely grated lemon zest (outer yellow skin)

for Garnishing

100 grams toasted and finely chopped walnuts or pecans

Procedure

Preheat oven to 350 degrees F and place rack in center of oven.
Line 2 9-inch round pan with parchment paper
Toast the pecans or walnuts for about 8 minutes or until lightly browned and fragrant. Let cool and then chop coarsely.
Finely grate the carrots. Set aside.
In a clean bowl whisk together the flour, baking soda, baking powder, salt, and ground cinnamon. Set aside.
In separate bowl ( bowl of KitchenAide), beat the eggs at high speed for about a minute or until frothy.
Slowly add the sugar and beat until the batter is thick and light colored. Continue beating for a couple of minutes.
Add the oil in a steady stream and then beat in the vanilla extract.
Add the flour mixture and beat just until incorporated.
Add the grated carrots and chopped nuts.
Evenly divide the batter between the two prepared pans and bake for 60 minutes or until a toothpick inserted in the center comes out clean.
Remove from oven and let cool on a wire rack.

Cream Cheese Frosting:

In bowl of electric mixer, beat the cream cheese and butter, on low speed, just until blended with no lumps.
Gradually add the sifted powdered sugar and beat, on low speed, until fully incorporated and smooth.
Beat in the vanilla extract, and lemon zest.

Blacky black juice

2010-09-12T08:40:00.003+08:00

Black dessert and beverages from black carrot concentrate are now getting its popularity because of its known nutritive values. Highly packed with potent phytochemicals such as beta-carotene, anthocyanidins, polyphenols, flavonoids and other powerful antioxidants.

The problem though is you could hardly find the real black carrot in the market. If you can not find them at your regular produce vendors, try a Middle Eastern or Turkish specialty shop.

Try this recipe and if you like the taste, you can make this as your post exercise beverage... truly invegorating and thirst quenching. One serving gives you 126 calories with zero gram fat.One glass per day is the recommended frequency of intake either during or after a meal or after your heavy work-out.

Ingredients:

8 Large Fresh Cleaned Black Carrots
1 Fresh Cut Lemon Wedge (Optional Garnish)

Steps:

Install your juicer. Make sure the blades and receptables are cleaned and sterile.
Thoroughly wash and rinse your black carrots under cold running tap water.
Cut the black carrots into halves or quarter or to any tidbit size depending on the size and strength of your juicer. Prepare a tall clean clear glass under the juicer spout and begin feeding the carrots into the machine one at a time. To garnish, add one freshly cut lemon wedge to you glass. If you find the color of the juice to black and appears less palatable, you may dilute your juice extract with lemon juice.

Black carrot juice concentrate and puree may also be incorporated in many cake recipes and desserts for a healthier diet.

via[newhealthguide]

Coffee Cake Recipe

2010-09-05T15:46:00.009+08:00

One of life's unique little pleasures is when you are leisurely sitting in the morning facing the sunrise with a delectable slice of coffee cake paired with hot aromatic cup of coffee.

Coffee cake is one of the informal everyday cakes. Many may think that this cake contains coffee because of its name, but actually its name is referred to how its is actually eaten that is with a cup of coffee. While some coffee cakes contain yeast as its leavening agent, most are leavened by baking powder or baking soda like butter cakes and quick breads. But what makes it different from quick breads though is coffee cakes are not baked in a loaf pan and it is neither filled with frosting nor covered with icing which makes it different from regular cakes. The batter though is similar to the butter cake. It is richer in taste and texture because of the sour cream added instead of the regular fresh milk. Sour cream may be substituted with yogurt for a lighter texture.

What makes coffee cakes distinct from other regular cakes is the streusel topping made from a mixture of sugar, flour and ground cinnamon, with added nuts and chocolate chips. In other varations, rolled oats or even fruits are added to the streusel mixture. The streusel when baked, becomes slightly crunchy with a grainy texture contrasting the soft texture of the cake.

Coffee cakes are best eaten a day after it is made and best served warm from microwave oven.

Ingredients

Coffee Cake Topping

1 cup walnuts or pecans - 100 grams
1/4 cup light brown sugar - 50 grams
1/3 cup mini chocolate chips - 50 grams
3/4 teaspoon ground cinnamon
1 tablespoon all purpose flour - 15 grams

Coffee Cake

2 cups sifted cake flour - 200 grams
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
10 tablespoons unsalted butter, room temperature - 140 grams
3/4 cup granulated white sugar - 150 grams
2 large eggs
1 teaspoon pure vanilla extract
2/3 cup sour cream or plain yogurt - 160 grams

Procedure:

Coffee Cake Topping

Preheat oven to 350 degrees F and place rack in the center of oven.
Roast the nuts in the oven for 8 minutes or until fragrant and lightly brown. Cool and set aside.
In a small bowl s mix in together sugar, chopped nuts, chocolate chips, ground cinnamon and flour. Set aside

Coffee Cake

Prepare the 9-inch spring form pan. Line the bottom with parchment paper and sprinkle with flour.
In a dry bowl, whisk together flour, baking powder, baking soda and salt.
Using the KitchenAid stand mixer, using speed 2, beat the butter until soft and fluffy. Add in the sugar and continue beating until mixture is soft and creamy. Add the eggs, one at a time at 30 second interval. Beat in the vanilla extract. Kitchenaid mixing technique.
Reduce the speed to 1, and add the flour mixture and sour cream alternately, starting and ending with the flour. Do not over mix.
Spoon half of the batter into the pan, smoothing the top with an offset spatula.
Sprinkle about half of the nut topping on top of the batter. Cover with the remaining batter and then sprinkle with the remaining nut topping.
Bake for about an hour or until a toothpick inserted into the middle of the cake comes out clean.
Remove from the oven and let rest for about 10 minutes before releasing the sides of the pan.
Keep the cake in the refrigerator overnight before serving.

Blueberry Trifles Recipe:

2010-08-03T06:10:00.006+08:00

Blueberry Trifles Recipe

As trifles are traditionally served in large glass bowls so all the layers can be clearly seen, this version of blueberry trifles break the usual since it is prepared in individual serving glasses. However, it still follow the classic sequence of layering of stuff beginning with slices of pound cake, then sprinkled with liquer to add some biting taste, then followed by a layer of fruit or jam to offset the biting taste of alcohol, then a creamy smooth mustard layer, topped with softly whipped cream then finally garnished with crushed cookies or sprinkles or tiny bits of fruits.

What makes trifles interesting is that variation exists for every layer. Pound cake may be substituted with a sponge cake, butter cake, or ladyfingers locally known as broas. Brandy or rum may be used instead of Grand Marnier to sprinkle over the cake. You can actually use any spirit or liquer to soak the cake or you can omit it.

In this version of blueberry trifle recipe, blueberry sauce is used to replace the fruits and jam. You can opt for other berries preserve or even peaches, pears,or kiwi.

For this recipe, instead of smooth custard and whipped cream, it is replaced with a delicious creamy smooth layer of softly whipped cream with mascarpone cream.

The final layer is decorated with crushed Gingersnap cookies. Toasted nuts can best replace the Gingersnap cookies.

Blueberry trifle is best served after a minimum of four hours chilling in the refrigerator.

Image Courtesy of Joy of baking

YIELD: 6 individual servings of 240 mL per seving

INGREDIENTS:

8 pcs of 1.5-inch slices of Pound Cake (can be replaced by sponge cake and lady finger or broas)
2 tablespoons Grand Marnier or other liquer (optional)- but this will add some biting taste to offset the sweetness of the fruit jam
1 cup Blueberry Sauce
225 grams fresh blueberries - about 2 cups
1 cup heavy whipping cream (contains 35-40% butterfat)
2-3 tablespoon granulated white sugar
2/3 cup Mascarpone Cheese
1 teaspoon pure vanilla extract
4 crushed Gingersnap cookies (home made or store bought)

PROCEDURE:
Pound Cake:

Cut eight 1/2 inch (1.25 cm) slices of pound cake.
Measure the diameter of four trifle glasses and, using a cookie cutter, cut the pound cake slices into eight rounds so they will fit snugly into the glasses.

Mascarpone Cream:

Place the heavy whipping cream, mascarpone, sugar, and vanilla extract in a large bowl. Whip until soft peaks form.

To Assemble the Trifles:

Place one round slice of pound cake in the bottom of each trifle glass.
Sprinkle each slice of pound cake with about 1 teaspoon Grand Marnier.
Next spoon about 1-2 tablespoons of Blueberry Sauce on top of each round of cake.
Cover the sauce with a few of the fresh blueberries.
Place a large dollop of the whipped cream/mascarpone mixture on top of the berries.
Cover and refrigerate for 4 to 24 hours to allow the flavors to mingle.

Finally, sprinkle each trifle with come crushed Gingersnap Cookies before serving.
Makes 4 - 1 1/2 cup servings or 6 - 1 cup servings.

How to make frozen chocolate banana pops?

2010-07-26T19:21:00.002+08:00

Frozen Chocolate Banana Pops are surely irresistible. The sweet flavor of a frozen banana covered with thin coating of shiny chocolate, chopped nuts, toasted coconut, and candy sprinkles are the perfect combination for children and adults to love.

Try making these frozen chocolate banana pops with your kids around as a fun way of introducing them to the pleasures of the kitchen.

Ingredients:

115 grams chopped semi-sweet chocolate
1 tablespoon light olive oil
3 large ripe bananas - take ripe bananas that are still a little firm and cut it into 2-3 inch chunks.

Garnish:

Chopped peanuts, pecans, hazelnuts, almonds, walnuts or pistachios
Toasted unsweetened coconut
Granola
Sprinkles or Chocolate Jimmies

Note: To toast coconut, place in a 300 degree F (150 degrees C) oven and bake for about 3-5 minutes or until lightly browned. Watch carefully.

Procedure:

Line a baking sheet with parchment paper, wax paper, or aluminum foil.
Cut the bananas into 2 - 3 inch (5 - 7 cm) chunks. Insert a popsicle stick into the pieces of banana. Place on the prepared baking sheet and freeze for 15 minutes.
Melt the chocolate and olive in a heatproof bowl placed over a saucepan of simmering water.(Note: you may substitute light olive oil with vegetable oil)
Remove the frozen bananas from the freezer and, taking one piece of banana at a time, dip in the melted chocolate, making sure the banana is completely covered with chocolate.
Roll (or sprinkle) the chocolate coated banana in chopped nuts, toasted coconut, granola, or colored sprinkles.
Place all pops on the baking sheet and freeze.
Once completely frozen, the bananas can be stored in a covered container, for about one week.

To serve, place the frozen chocolate banana pops in the refrigerator 30 minutes before serving to soften the bananas.

Yield: Makes about 9 frozen chocolate bananas pops.

Via [Joyofbaking]

Strawberry Ripple Ice cream

2010-07-25T13:26:00.004+08:00

Ingredients

1 can Carnation Evaporated milk (chilled)
1 can Carnation condensed milk (chilled 6 hours prior to use)
12 oz Fresh Cream
1/2 tsp Stawberry flavoring
1 cup chopped strawberries
1 cup refined sugar
1/2 cup water

Procedure:

Put chilled evaporated milk in a Kitchen Aide bowl and beat until volume is doubled
Add in condensed milk, wiping the sides once in a while
Add in strawberries and and sugar in blender to make puree
In separate bowl beat fresh cream using electric beater until frothy
When everything is mixed well, add the frothy cream then fold well with a large spoon.
Pour this mixture into ice cream mould and put in freezer
After 1 hour, when the cream mixture is set, pour strawberry sauce and slightly mix using knife in round direction to give ripple effect
Put back to freezer for 12 hours or until mixture is fully frozen

To make the strawberry sauce:
Boil water, add sugar, cook until become thick and turn to syrup. Add strawberry essence and food color

To serve:
Scoop out ice cream in glass pour strawberry sauce and decorate with wafers.
Serve frozen.

Strawberry Ripple Smoothie

2010-07-24T13:12:00.003+08:00

This new blend of strawberry ripple is so refreshingly good for breakfast.Easy and quick to prepare. It is low in fat, high in flavor and rich in vitamins.

Ingredients:

1 1/2 cups (375mL) frozen Europe’s Best® Country Strawberries
1/2 cup (125mL) yogurt (Vanilla or strawberru flavor)
370 ml evaporated milk(fat-free)
1 teaspoon vanilla
honey to taste

Instructions:

Place all ingredients in Oster blender
Process at high speed until smooth. Set to pulse a few times to break ip pieces of fruit
Add crushed ice to desired amount (optional)

What is Mascarpone?

2010-07-02T12:08:00.002+08:00

Mascarpone, pronounced mas-kahr-POH-nay, is a soft unripened cheese that belongs to the cream cheese family. It is a thick, buttery-rich, sweet and velvety, ivory-colored cheese, with a delicate and mild flavor, produced from cow's milk that has the texture of clotted or sour cream.

Mascarpone originated in the area between Lodi and Abbiategrasso, Italy, southwest of Milan, probably in the late 16th or early 17th century. The name is said to come from mascarpa, a milk product made from the whey of stracchino (aged cheese), or from mascarpia, the word in the local dialect for ricotta (although mascarpone is not made from whey, as is ricotta.[Wikipedia]

Mascarpone is a triple-creme cheese, made from a generally low-fat (25%) content fresh cream. It's made from the milk of cows that have been fed special grasses filled with fresh herbs and flowers – a special diet that creates a unique taste often described as "fresh and delicious."

Mascarpone is used in regional dishes of Lombardy, where it is a specialty. It generally is used alone (sometimes a bit of sugar is added) or in zabaglione. Milky-white in color, it is a thick cream that is easily spread. When fresh, it smells like milk and cream, and often is used in place of butter to thicken and enrich rissoti.

What is Marsala wine?

2010-07-01T07:59:00.001+08:00

Marsala wine is a fortified wine like sherry and port with a rich, smoky flavor that can either be sweet or dry. It originated from the Italian City of Marsala (Sicily).

Marsala which is made from Sicilian grapes is a famous wine fortified with brandy to convert the sugar into a higher alchol content. Marsala comes in different variety: Secco (dry), semisecco (semi-sweet), and dolce (sweet) variety. The dry style is often served was an aperitif or used to flavor poulty, meat and vegetable dishes while the semi-secco and dolce marsalas are best served with dessert.

Marsala is available in different hues depending on the the kind of grapes used.

Marsalas Oro (Gold)and Ambra (amber) - made with white grape varieties such as Grillo, Catarrato, Inzolia and Domaschino.
Marsala Rubino (Ruby) - made from dark skinned grapes such as Pignatello, Calabrese, Nerllo Mascalese or Nero d'Avola.

Marsala wine is classified according to the quality level and time it has been aged.

Fine - the lowest level among the kind of marsala wine which contains at least 17% alcohol and 1 year wood aging;
Superiore - contains at least 18% alcohol and 2 years wood aging;
Superiore Riserva (also Giaribaldi Dolce-GD, London Particular-LP, or Superior Old Marsala-SOM) at least 4 years wood aging;
Vergine - the highest quality among its kind, with at least 5 years wood aging.
Vergine stravechhio or riserva - aged a minimum of 10 years.

Another variety of marsala wine called Marsala Speciali (also called Cremevo) is a flavored wine made with 80% Marsala plus other ingredients like eggs or coffee.