LEMON BLUEBERRY CUPCAKES

Ingredients:

3/4 cup plus 2 tablespoons flour, divided

3/4 cup cake flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

1/2 cup butter, room temperature

3/4 cup plus 2 tablespoons sugar

zest of one lemon

1 teaspoon vanilla

2 tablespoons lemon juice

2 large eggs, room temperature

1/2 cup plus 2 tablespoons milk, room temperature

1 cup fresh blueberries

8 ounces cream cheese

5 tablespoons butter, room temperature

3 cups confectioners' sugar

1 tablespoon lemon juice

zest of one lemon

additional blueberries, for garnish

Preheat oven to 350 and line cupcake pans with paper liners (I got 16 cupcakes from this recipe). In a small bowl whisk together the 3/4 cup flour, cake flour, baking powder, and salt, and set aside. In a large bowl or the bowl of a stand mixer beat together the butter and sugar until light and fluffy. Add the lemon zest, vanilla, and lemon juice, and beat until combined. Add the eggs one at a time, mixing well after each addition. Add the flour mixture in two batches, alternating with the milk. In a small bowl toss the blueberries with the 2 tablespoons flour to coat. Gently fold the blueberries into the cake batter, being careful not to crush them. Scoop the batter into the prepared cups, filling 2/3 full. Bake 20-22 minutes, or until the tops spring back when touched. Let cool 5-10 minutes in the pan then transfer to a cooling rack and let cool completely.

WHITE CHOCOLATE CHEESECAKE

In a small bowl, combine:
      1 1/3 cups graham wafer crumbs

• 3 tbsp sugar
• 1/3 cup melted butter

Press into the bottom of a lightly greased springform pan. (Grease bottom only!)
Over low heat in a small saucepan, heat to scalding
      1/3 cup whipping cream
Stir in until completely melted:

• 1 cup good quality white chocolate chips

Set aside to cool slightly while you prepare the rest of the cheesecake batter.
Cream together:

• 3 eight ounce packages ounces cream cheese
• 1/2 cup sugar

Add, one at a time

• 3 eggs

beating well after each addition. Add
3tsp vanilla extract
melted white chocolate
Finally blend in
1 cup whipping cream

Pour over the prepared base and bake in a bain marie at 325 degrees F for 50 minutes to an hour. The cheesecake should just be beginning to lightly brown at the edges and the surface of the cheesecake should lose any shine when the cake is properly baked. It can still be slightly wobbly just at the center at this point. 

Remove the cake from the oven and run a sharp knife completely around the edge of the pan. This will allow for the cheesecake to shrink as it cools and hopefully not crack (but who cares if it does? I am never bothered by a crack or two in the surface) Allow the cheesecake to cool thoroughly on a wire rack at room temperature. (NOT in the fridge). 

REESE'S PEANUT BUTTER CAKE

Ingredients:

• 8 tablespoons unsalted butter
• 2 ounces bittersweet chocolate, chopped
• 1/2 cup Dutch-processed cocoa powder
• 3/4 cup all-purpose flour
• 1/2 teaspoon baking soda
• 3/4 teaspoon baking powder
• 2 eggs
• 3/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon table salt
• 1/2 cup sour cream
• Ingredients for Peanut Butter Frosting:
• 1 cup icing sugar
• 1 cup creamy peanut butter
• 5tablespoons unsalted butter, at room temperature
• 3/4 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/3 cup heavy cream

1. Adjust oven rack to lower-middle position and preheat to 350 degrees F. Line muffin pan with baking cup liners.


2. In a medium heatproof bowl, combine butter, chocolate, and cocoa. Set bowl over saucepan containing barely simmering water; heat mixture until butter and chocolate are melted and whisk until smooth and combined. Set aside and cool until just warm to the touch.


3. In a small bowl, whisk flour, baking soda, and baking powder; set aside.


4. In a medium bowl, whisk eggs; add sugar, vanilla, and salt until fully incorporated. Add cooled chocolate mixture and whisk until combined. Sift one-third of flour mixture over chocolate mixture and whisk until combined; whisk in sour cream until combined. Sift remaining flour mixture over chocolate mixture and whisk until batter is combined.


5. Divide the batter evenly among muffin pan cups. Bake 18 to 20 minutes or until toothpick inserted into center of cupcakes comes out clean.


6. Cool cupcakes in muffin pan on wire rack for 15 minutes. Carefully lift each cupcake from muffin pan and set on wire rack. Cool to room temperature before icing..

PIÑA COLADA CUPCAKES

Ingredients:

2 1/2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 eggs
1 3/4 cups sugar
1 cup vegetable oil
1 teaspoon vanilla extract
3/4 cup sour cream
1 1/2 cups canned crushed pineapple (drained slightly)

Directions-

1.  Mix flour, baking powder, baking soda and salt in a medium bowl and set aside.
2.  In a large bowl, using an electric mixer on medium speed, beat the eggs and sugar until slightly thickened and a light cream color (about 2 minutes).
3.  On low speed, mix in the oil and vanilla until blended.
4.  Add in the pineapple and sour cream and mix until fully incorporated.
5.  Add the flour mixture and blend until just combined and smooth.
6.  Line a cupcake pan with 12 paper liners and fill about 2/3 full.
7.  Bake cupcakes in a pre-heated 350*F oven for about 22 minutes.
8.  Remove from pan and cool on wire rack.
9.  Frost with Coconut Cream Cheese Frosting (recipe below)

Recipe yields 24-28 cupcakes.

Coconut Cream Cheese Frosting

½ cup (1 stick/8 Tablespoons) butter (cool)
8 oz. cream cheese (directly from fridge)
1/2 teaspoon vanilla extract (always use pure vanilla extract if possible)
1 1/2 teaspoons coconut extract (you may want to start with just 1 teaspoon of coconut extract, you can always add more, but you can’t take it out!)
4 cups powdered confectioners sugar
1 Tablespoon heavy cream, heavy whipping cream or milk
-or-
1 Tablespoon Dark Rum

Directions:
*Place butter in a large mixing bowl and blend until smooth. Add cream cheese and blend until well combined, about 30 seconds.
*Add vanilla extract, coconut extract and powdered sugar (1 cup at a time) and blend on low speed until combined. Increase to medium speed and beat until it begins to get fluffy.
*Slowly add the heavy cream or rum.
*Beat until fluffy, about 1 minute.
*Use at once or keep refrigerated. (This frosting will keep well in the refrigerator for several days, but you may need to re-beat it for the best texture.)

BLUEBERRY RICOTTA PANCAKES

Ingredients:

Makes approximately 12 flapjacks (depending on size)

• 150g (5.29 ounces) flour
• 5ml (0.17 fluid ounces) baking powder
• pinch of salt
• 2 tbsp caster sugar
• 1 egg (I use extra-large free-range eggs)
• 125ml (4.23 fluid ounces) milk
• 50ml (1.69 fluid ounces) butter, melted
• 100g (3.53 ounces) ricotta
• fresh blueberries (to add to the frying flapjacks and extra to serve)
• syrup, to serve

Instructions:

1. Sift together the flour, baking powder, salt and sugar.
2. Combine the egg, milk, butter and ricotta in a separate bowl and mix well.
3. Make a well in the centre of the dry ingredients and pour in the wet.
4. Gently mix in the wet ingredients until you have a smooth batter.
5. Fry spoonfuls of the mixture in a warm, non-stick frying pan. Add a generous tablespoonful’s worth of blueberries to each flap jack (on the un-cooked side) before flipping over.
6. Remove the flap jacks from the pan and keep warm in a low oven until ready to serve
   
7. 
   
   

CHERRY PIE CRUMBLE BARS

Ingredients:

• For the Crust & Crumble Top Pastry
• 3½ cups (438 grams) unbleached all-purpose flour, such as Gold Medal®
• 1¼ cups (250 grams) granulated organic cane sugar, such as Zulka®
• 1¼ teaspoons (6 grams) baking powder
• ¾ to 1 teaspoon (3.6 to 4.8 grams) kosher salt, or ½ to ¾ teaspoon salt
• 1¼ cups (2½ sticks/282.5 grams) unsalted butter, chilled & cut into bits
• 2 large egg yolks (mine weighed 36 grams), lightly beaten
• 2 teaspoons (10 ml) pure vanilla extract, such as Nielsen-Massey®
• ½ teaspoon (2.5 ml) pure almond extract, such as Nielsen-Massey®
• Shortening, to prepare pan, such as organic palm by Spectrum®
• For the Tart Cherry Pie Filling
• 4 cups (2 pints/1080 grams) Homemade Tart Cherry Pie Filling, by Wicked Good Kitchen™
• 
  

Preparation

Arrange oven rack in lower third of oven and preheat oven to 375ºF. Lightly grease a 9x13-inch metal baking pan with shortening. (I like to use my Williams-Sonoma Goldtouch® Nonstick Rectangular Cake Pan.) Line pan with baking parchment so there is an overhang. Do this by measuring parchment 4 inches in length additionally at each side of pan. This will allow 2 inches of coverage on each end once folded and tucked in. Lightly grease parchment paper. This will create “handles” which will help removing bars from pan and to transfer to cutting board to cut into even bars after chilling.

Prepare the Crust & Crumble Top Pastry: In a large bowl, whisk together flour, sugar, baking powder and salt until well combined. Using a pastry blender, cut butter into flour mixture until it resembles a coarse meal with small pea-sized pieces of butter. (Alternatively, process in your food processor until mixture is crumbly.) In a small bowl, whisk extracts into beaten egg yolks using a fork. With a fork, gently toss into flour mixture until moistened and dough starts to hold together. Continue to toss and blend gently with fingertips until well combined yet taking care not to overwork the dough.

Remove 2 generous cups of the crumb mixture and set aside for the topping in a small bowl. Press remaining dough evenly into prepared baking pan. Spoon Tart Cherry Pie Filling into pan on top of dough and spread evenly with rubber spatula; sprinkle with reserved crumb mixture.

Bake in preheated oven until topping is golden brown and filling is cooked through and bubbly, about 55 minutes. To prevent over-browning of topping, cover with sheet of aluminum foil during last 20 minutes of baking. Remove foil and carefully transfer to wire rack to cool completely before cutting into squares. See Tips below for cutting into even squares.

To Serve Bars: Serve at room temperature, chilled or slightly warmed in microwave oven. If desired, serve warm with fresh whipped cream or a la mode with vanilla ice cream.

MINT BROWNIE

Ingredients :

4 ounces unsweetened chocolate; coarsely chopped
3/4 cup butter, cut into large cubes
1 1/4 cups white sugar
3 large eggs
1 teaspoon pure vanilla extract
1/4 teaspoon peppermint extract
1/4 teaspoon fine grain salt
1 cup all-purpose flour
10 Thin Mint Cookies, roughly chopped

DIRECTIONS:

1. Preheat oven to 350 degrees. Line an 8×8 inch baking pan with foil and spray with nonstick cooking spray.

2. In a large microwave-safe bowl, melt the chocolate and butter on medium (50% power) for 3-4 minutes or until butter is melted.

3. Whisk until chocolate is melted. Stir in sugar and add in eggs, extracts and salt; mixing until thoroughly combined. Gradually add in flour and stir until just combined.

4. Spread 1/2 of the batter into prepared pan. Add an even layer of Thin Mint Cookies and cover with remaining 1/2 of brownie batter. Bake for 30-35 minutes; do not over bake.

5. Remove to cooling rack. Allow to cool completely before cutting.

6. If desired, top with Hot Fudge Sauce and a dollop of freshly whipped cream.

CHOCOLATE & STRAWBERRY CREPE

Ingredients: 

• 2 Large Eggs
• 3/4 cup Milk
• 1/2 cup Water
• 1 cup Flour
• 3 tbsp Butter (melted)
• 2 tbsp Kahlua
• 2 tbsp Sugar
• Strawberries
• Hershey's Spread
• Kahlua Whipped Cream
• Chocolate Syrup

Directions:

• Combine ingredients in a blender and pulse for 15 - 20 seconds.
• Chill in the fridge for one hour.
• Heat a small non-stick pan and butter it.
• Add 2 tbsp of batter to the pan and swirl to spread out evenly.
• Cook for 30 seconds and then flip, I mean actually flip, not with a spatula.
• Cook for another 10 seconds.
• Lay flat on a cutting board to cool.
• Spread Hershey's spread down the middle of the crepes, top with sliced strawberries. 
• Wrap the crepe up and top with Kahlua Whipped Cream and chocolate syrup.

Batter will keep for 48 hours, so if it's just two of you, you can have crepes all weekend long!

STRAWBERRY LIME CUPCAKES

Ingredients:

Lime Cake:

1 box white cake mix

4 egg whites

1/3 cup oil

1/2 cup buttermilk

1/4 cup lime juice

1/2 cup sour cream

Zest of 4 limes

Strawberry Buttercream:

1 cup butter, softened

2 teaspoons vanilla extract

3 teaspoons strawberry gelatin (Jello powder)

4-5 cups powdered sugar

Directions

1. Preheat oven to 350 degrees and line pans with cupcake liners.

2. Sift cake mix into a small bowl and set aside.

3. Combine all other cake ingredients until smooth,.

4. Add cake mix and stir well.

5. Fill cupcake liners 3/4 full and bake for 17-23 minutes, or until and inserted knife comes out clean.

6. Strawberry Buttercream: Beat butter for two minutes. Add vanilla extract and strawberry gelatin (you can use fresh strawberries as a substitute). Slowly add powdered sugar until you reach your desired consistency.

7. Pipe buttercream onto cooled cupcakes and top with a fresh lime slice.

CHOCOFLAN " The impossible cake"

Inspired by Guillermo Caballero

 Yields 12 servings

Ingredients:                                      For the Pan:

1 cup of dulce de leche or Mexican cajeta
Butter and flour for pan
You will need a 10-inch round cake pan with 3-inch high sides or a bundt cake pan
A deep pan that is larger than the cake pan

For the Cake:
6 ounces of butter, slightly softened
1 cup sugar
1 egg
3 tablespoons Nescafe dissolved in 2 tablespoons of hot water
3/4 cup flour
1 cup cake flour
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/3 cup plus 2 tablespoons cocoa powder
1 teaspoon freshly grated cinnamon
1 cup plus 2 tablespoons buttermilk

For the Flan:
1 12-ounce can evaporated milk
1 14-ounce can sweetened condensed milk
4 eggs
1 teaspoon Mexican vanilla extract
1 teaspoon coconut extract

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NUTELLA LOVERS

http://slapdashmom.com/100-heavenly-nutella-recipes/

CHURROS RECIPE: A MUST!

Ingredients: For the churros: 

1/2 cup plus 

1 1/2 Tablespoons sugar, divided 

1 1/2 teaspoons ground cinnamon 

1 cup water 

1/2 teaspoon salt 

2 Tablespoons plus 

2 quarts vegetable oil, divided 

1 cup all-purpose flour 

For the chocolate sauce: 

3 1/2 ounces dark chocolate, 

chopped 

1/2 cup heavy cream Equipment: a cloth pastry bag or heavy-duty plastic pastry bag; a large star pastry tip (such as Wilton #2110) 

Directions: Make the churros: Combine 1/2 cup sugar with the cinnamon in a shallow bowl. Set aside. Line a plate with paper towels. In a small saucepan over medium heat, whisk together the water, 1 1/2 tablespoons sugar, salt and 2 tablespoons vegetable oil. Bring the mixture to a boil then remove it from the heat. Stir in the flour, mixing until it forms a ball. Heat 3 to 4 inches of vegetable oil in a large, heavy-bottomed pot set over medium-high heat until it reaches 375ºF. (There should be a minimum of 3 inches above the oil to prevent it from bubbling over.) Transfer the dough to a cloth pastry bag or heavy-duty plastic bag fitted with a large star tip. Pipe the dough over the pot of oil to a length of about 4 inches, then using scissors or a sharp knife, cut it so it releases into the oil. (Stand back to avoid any splatters.) Pipe two to three churros into the oil at a time, frying them until they're golden brown and cooked through. Transfer the churros to the paper towel-lined plate to drain for 2 minutes, then roll them in the cinnamon-sugar mixture. Repeat the frying and coating process with the remaining dough.

 

Sweeten your day with a special dessert

Chocolate Peanutbutter Cups Cake 

Lattice Lemon Pie

ingredients:

 9″ Pie Shell, baked

2 Eggs 7 Egg Yolks
1 cup Plus 2 Tablespoons Sugar
2/3 cup Meyer Lemon Juice, about 4 lemons
1 Tbsp Meyer Lemon Zest
4 Tbsp Unsalted Butter
3 Tbsp Heavy Whipping Cream
Lattice Topping:
2 Egg Whites
1/8 tsp Cream of Tartar
1/4 cup Sugar
1/2 tsp Vanilla
Heat oven temperature to 325 F. Place baked pie shell on a baking sheet. In a medium saucepan, whisk eggs, egg yolks, sugar, lemon juice and zest. Add butter and stir over medium heat for 5 minutes or until mixture thickens and reaches 170 F. on an instant-read thermometer. Remove from heat; stir in heavy cream. Pour filling into warm pie shell. For lattice topping, beat egg whites and cream of tartar to soft peaks. Gradually add sugar and vanilla, beating to stiff peaks. Pipe meringue over pie in a lattice pattern. Bake 20 minutes or until meringue is golden brown. Cool and chill pie before serving. Makes 8 servings.

RECIPE: CHOCOLATE CHIP COOKIE DOUGH CUPCAKES

RECIPE: CHOCOLATE CHIP COOKIE DOUGH CUPCAKES

Calling all chocolate chip cookie lovers!  Or should I say cookie dough lovers?  I’d like to introduce you to the ultimate cupcake to satisfy both a chocolate and cookie craving all in one bite!  These Chocolate Chip Cookie Dough Cupcakes have just become the new favorite cupcake at our house and I hope you will enjoy them just as much!  It’s chocolate cake, filled with cookie dough, covered in cookie dough frosting, topped with chocolate chips and a mini cookie dough cookie on top!  Do you think there is enough cookie dough involved?  Oh my goodness these are so yummy, I ate three in one day!

These cupcakes start out with a simple and super moist chocolate cake recipe.  The recipe is so easy you don’t even need to use a mixer, just whisk all the ingredients together by hand.  Next comes the fun part…we are going to fill the center of the cupcakes with cookie dough.  It’s going to be a little surprise inside once you take a bite! 

The best part, is that the cookie dough doesn’t contain any raw eggs, so feel free to snack on it all you want as you fill the cupcakes.  To hollow out the center of the cupcakes you can use a cupcake corer or apple corer, either one will do the trick.  Then grab a melon baller and scoop some cookie dough into the center of each cupcake.  If you don’t have a melon baller, just grab some dough and roll it into a ball with your hands.To make the cookie dough frosting I thought the logical place to start was with the basic ingredients used to make chocolate chip cookies.  So looking at the back of the bag of Nestle Toll House morsels I started combining the butter, sugars, flour and vanilla in a bowl, omitting the eggs, salt and baking soda.  I then added in some confectioner’s sugar and milk to create a fluffy frosting.  This icing flavor is truly an exact replica of cookie dough.  My fingers kept sneaking back in the mixing bowl to sample, it was just that good!So if your pantry isn’t already stocked full of chocolate chips like mine is, then hurry out and grab a bag because you are going to want to make these immediately!  This is such a fun recipe that your kids would absolutely have a blast helping you with!

Chocolate Chip Cookie Dough(makes 28 cupcakes)
For the Cake:
2 cups all-purpose flour
2 1/4 cups sugar
3/4 cup unsweetened cocoa powder
2 tsp baking soda
1 tsp salt
1 cup vegetable oil
1 cup sour cream
1 1/2 cups water
1 tsp vanilla
2 eggs

Preheat oven to 350 degrees and line muffin pans with cupcake liners.In large bowl combine all dry ingredients: flour, sugar, cocoa powder, baking soda and salt.  Whisk until well combined.Add oil and sour cream and mix together with whisk.Gradually add water and continue to whisk.Add vanilla and eggs and whisk until combined.Fill cupcake liners 2/3 full with batter.
Bake for 16 minutes or until toothpick inserted in center comes out clean.Let cupcakes cool in pans for 5 minutes, then remove to wire racks to finish cooling.Once cupcakes are completely cool, hollow out the center of your cupcakes using a Cupcake Corer or Apple Corer.Fill centers will Cookie Dough and frost with Cookie Dough Icing.  Garnish with chocolate chips and a mini Cookie Dough cookie.

For the Cookie Dough filling:
1 stick unsalted butter, softened
2/3 cup light brown sugar
1 tsp vanilla1 14 oz can sweetened condensed milk
2 cups all-purpose flour
1/2 cup mini chocolate chipsIn bowl of stand mixer beat butter, sugar and vanilla until creamy.

Gradually add in flour and sweetened condensed milk and mix until well combined.Stir in chocolate chips.If dough seems too sticky, put in refrigerator to set up for about 30 minutes before filling cupcakes.Fill center of cupcakes with Cookie Dough.  I used a melon baller to get a consistent size ball for each cupcake.Roll out the left over cookie dough using a rolling pin and cut out mini cookies using a small circle cutter.  Chill the dough cookies until they are firm and then use to decorate the tops of the cupcakes.

For the Icing:
2 sticks unsalted butter, room temperature
3/4 cup light brown sugar
3/4 cup granulated sugar
2 cups all-purpose flour2 cups confectioner’s sugar
1 1/2 tsp vanilla
1/3 cup milkIn bowl of stand mixer cream butter, brown sugar and granulated sugar together for
1-2 minutes until creamy.Gradually add in flour and confectioner’s sugar mixing well and scraping down sides of bowl.Add milk as needed to reach desired consistency.Mix in vanilla.Continue to mix icing for 3-4 minutes.
Place icing in piping bag fitted with large round tip and swirl on top of cupcakes.Sprinkle mini chocolate chips on top if desired.I hope you all enjoy these Chocolate Chip Cookie Dough Cupcakes!  I highly recommend adding a scoop of Chocolate Chip Cookie Dough Ice Cream on top of these cupcakes!  You know, just in case there isn’t enough cookie dough already.

Greetings, fellow bakers!

Hello and welcome to our blog! This is a fun group project we have to do for computer class and so far it's been a blast! 

Allow us to introduce ourselves. Our names are Ivin, Alejandra, and Soraya. The purpose of this blog is to post baking recipes along with occasional images of yummy desserts. Enjoy your stay and follow us if you're interested. Thanks for reading!