Monday, 25 September 2017

Chocolate Fudge Layer Cake with Vanilla Buttercream and Bittersweet Chocolate Ganache .

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Last week in my Bakery Merchandising class, my fellow students and I spent hours preparing for a sale in the culinary school's retail bakery. One of my duties included piping huge swirls of fluffy vanilla buttercream onto dozens of yellow cupcakes, chilling them until firm, then suspending them upside down, one by one, and dipping them into a deep bowl of warm chocolate ganache.
At first my task progressed smoothly, but then the big white swirls started plopping off as I lifted the cold cupcakes out of the chocolate. Cursing under my breath with each failed attempt, I nervously fished out big globs of buttercream--once, twice, three times. Speed was of the essence that day and, not wanting to gum up the works, I took immediate steps to remedy the problem. Soldiering on, I carefully refrosted some of the cupcakes, chilled them longer, rewarmed the ganache, and crossed my fingers. 
Meanwhile, directly across from me a much younger student, who told me she'd been working in a bakery since high school, was deftly enrobing iced layer cakes in ganache. I kept glancing over as she ladled the fluid chocolate atop each cake, letting it move languidly down the sides before picking up a small offset spatula to cover any bare spots. Her sense of calm bordered on the meditative, and her technique produced beautiful results.

It made me want to do the same thing at home. Damn the cupcakes, I said to myself, full speed ahead with a big round layer cake in my own kitchen.

Thus was the inspiration for today's cake. (A cake that would, I believe, make a sensational Valentine's Day dessert!)
About this recipe . . .

From the book Welcome to Junior's! Remembering Brooklyn with Recipes and Memories from its Favorite Restaurant, this fudge cake is moist and densely textured. The recipe actually produces three hefty layers, but they were each so tall and obviously substantive, I decided to save and freeze the third one. If I'd actually used all three layers the iced and coated cake would probably have been 10" tall. (If you need a truly lofty layer cake, go ahead and use all three.) The vanilla buttercream recipe is also adapted from Junior's. The decision to apply a luxurious dark-chocolate ganache over the whole thing was, as you know, quite my own. 
I bought this book last April in Junior's Restaurant (the one in Times Square) during a trip to NYC, and I have to admit I'm pretty fond of it (the book, yes, and also the restaurant!). My family and I visited Junior's twice while we were there, one night just for dessert (that famous cheesecake, of course), and again on our last morning in town before heading to the airport. We'd finished breakfast and were getting up to leave when it hit me that I could not exit Manhattan without my own copy, bright stacks of which were displayed near the entrance. Along with solid recipes, this volume offers an honest and deeply affectionate homage to Brooklyn--as it was decades ago, and as it is now. It's full of historical tidbits that are pretty engrossing for anyone who's interested in the evolution of a classic, family-owned, American restaurant. I began reading it at the airport, while awaiting our flight, and hardly put it down until our plane landed back in Detroit. I used one of Junior's cute paper coasters as my bookmark
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Friday, 22 September 2017

Fried chicken with sweet pepper

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This is a simple and tasty everyday dish, which everyone can cook. In it there is nothing supernatural, but at the same time the chicken lovers will be satisfied. Slightly unusual notes to this dish gives brown sugar with vinegar, which is added at the end of cooking.
Ingredients for 6 servings: 
  • Base whole chicken or 6 chicken thighs or 6 fillet breast 
  • 1.5 kilograms large red pepper 1 pc. 
  • large yellow pepper 1 pc. 
  • wheat flour 4 tbsp. brown sugar 1 tbsp. 
  • white wine or apple cider vinegar 2 tbsp.
  •  salt and pepper to taste

Cut the chicken into pieces and remove the skin. If we use hips - remove the bones and remove the skin. If we use fillet breast - cut each into 2 thin cutlets parallel to the plane of the cutting board.



 Mix the flour with salt and pepper, roll the chicken in it. 
Fry in vegetable oil until golden brown on all sides. 



We transfer it to a bowl.
 In the same pan fry for 2-3 minutes diced peppers. 



Then add the chicken and fry it over a small fire, stirring until the juice that comes out of the puncture with the knife becomes transparent. At the end of the frying, add sugar and vinegar, mix and warm evenly.



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Thursday, 21 September 2017

'CUP-PAKEN' - Miniature PIECAKENs with a delicious Chocolate and Cherry Combination

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What's the cutest dessert you could make this year? A CUP-PAKEN - that's what! You may be asking yourself what on earth is a CUP-PAKEN? It is simply a mini version of a PIECAKEN, which is sometimes also called a 'pake' - so a CUP-PAKEN is a mini pie inside of a cupcake. 

So here is a recipe that will impress all of your friends and family. And stay tuned for more CUP-PAKEN recipes posted to this site in the future.

Recipe: Cherry Pie Inside of a Chocolate Cupcake
Topped with Dark Chocolate Ganache

Before You Start:


Make your ganache (see recipe below) one day in advance of making your cupcakes. Otherwise you might need a chocolate buttercream recipe or will have to wait a day to ice the cupcakes, but since cupcakes are only fresh for 2 days or so, it is best to make your ganache in advance.
You will need the following tools for this recipe: a regular 12-section cupcake pan for your cupcakes, and a mini 12-cup cupcake pan (or just use 12 sections of a 24-section mini cupcake pan) for your mini pies.

Mini Cherry Pies (Makes 12):
You need:
50 frozen or fresh (pitted) cherries
1/2 cup sugar
1/2 tsp cinnamon
1 tbsp. corn starch
2 tsp cold water

Mini Cherry Pie Instructions:

Make the Perfect Pie Crust (find the recipe here).
Cut 12 round pieces of pie crust using a small bowl or round 1 cup measuring cup. Cut another 12 smaller round pieces for your top crust (using a 1/4 or 1/3 cup round measuring cup - or any round glass about 2-inches wide). Set aside the smaller pieces.
Grease and then sprinkle flour in each section of a mini cupcake pan. Also grease the top of the pan, since each mini-pie crust may hang over a bit.
Press the larger circles of pie crust into each mini cupcake container.
Bake at 350 degrees F for 10 minutes. They do not need to turn brown, they just need to be cooked a little bit just to firm the crusts.
In a medium mixing bowl, mix together the cherries, sugar, cinnamon and the cornstarch-water mixture.



With a small spoon, scoop 3 or 4 cherries from the mixture into each mini pie shell. Place your small rounds of pie crust on top of each cherry pie. Use a fork to poke holes in the top of the crust.
You can seal the top and bottom crusts together by brushing on an egg wash (1 egg yolk whisked with 2 tbsps. water, milk or cream) and brush the egg wash over the top of the crust also to crisp and brown the pies. Although this is not necessary if you are putting the pies into the cupcakes.
Bake in the oven for 25 to 30 minutes at 350 F (until they are sizzling and browning slightly on top).
Once cooked, place on a cooling rack and let cool for 1/2 hour and then pop out each mini pie onto the cooling rack.


While your mini pies are cooling, make your cupcake batter:



Chocolate Cupcakes:

You need:
1 cup of unbleached flour
1/3 cup of sifted cocoa powder
1 tsp baking soda
2 eggs
1/2 cup of granulated sugar
1/4 cup of canola oil
1/2 cup of sour cream



Cupcake Batter Instructions:
Place the dry ingredients in a mixing bowl and mix until all ingredients are dispersed.
Add the canola oil and mix again until the mixture is dampened.
Add the eggs and beat until the mixture is mixed and lump free.
Stir or briefly beat in the sour cream until combined.
Line your cupcake pan with 12 cupcake papers.
Assemble the CUP-PAKENs:



Place your batter in a pastry bag and cut a small hole in the end (or place it in a large freezer zipper bag and cut a small hole in one corner).
Place a small amount of batter into the bottom of each cupcake paper, just to cover the bottom with a layer of about 1/4" to 1/2" thick.
Pick up your mini pies and press each one into the cupcake batter.
Pour a little more cupcake batter onto the top of each mini pie and fill in around the edges, and then smooth out the top (see the photo on the right for a visual guide).
Bake at 350 degrees F for 15 minutes, or until a toothpick comes out clean. Do not over-bake.
Let cool completely on a cooling rack. This will take longer than regular cupcakes take to cool, since there is a small pie inside. Ice these once they are cooled and consume within 2 days or freeze in an airtight container until ready to eat.

Dark Chocolate Ganache Recipe:

You need:
1 cup of whipping cream
8 ounces of semi-sweet dark chocolate (chocolate with anywhere between 50% and 65% cocoa solids will do), chopped into 1/2 to 1 inch cubes.

Instructions:
Place your chocolate in a stainless steel or glass bowl.
Place your whipping cream in a small saucepan on the stovetop.
Bring the cream to a near-boil (not boiling) on medium-high heat.
Immediately pour the cream over the chocolate and stir with a wooden spoon until smooth.
Cover with an airtight lid or seal with plastic wrap and let rest on the counter overnight or for 8 hours.
Place in a piping bag to decorate your cupcakes. If it is too stiff, you can massage the bag with your hands until the ganache is soft enough to use. Alternately, you can whip this ganache with a hand mixer or stand mixer until fluff

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Monday, 10 July 2017

Banana Bars with Browned Butter Pecan Frosting

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Banana Bars with Browned Butter Pecan Frosting (Adapted from Land O Lakes)

For the cake

2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
12 tablespoons unsalted butter, softened
1 cup granulated sugar
1/2 cup packed brown sugar
2 large eggs
1/2 cup sour cream
1 cup mashed ripe bananas
1 teaspoon vanilla

For the frosting

4 tablespoons unsalted butter
2 cups confectioners' sugar
3 ounces cream cheese, softened
1 teaspoon vanilla
1/8 teaspoon salt
1/2 cup chopped pecans, toasted

To make the cake

Preheat oven to 375

In a medium bowl, whisk together flour, baking powder, baking soda, and salt.

In a large mixing bowl, beat together butter and sugars until creamy. Add eggs, one at a time, mixing until combined. Add sour cream, mashed banana, and vanilla - mix until well combined. Add the dry ingredients and stir just until combined.

Scoop the mixture into a 10" x 15" baking pan coated with nonstick spray - spread the top smooth with an off-set spatula. Bake until golden and a toothpick placed in the center comes out mostly clean with a few moist crumbs attached, about 18 to 25 minutes. Place on a wire rack and cool completely.

To make the frosting

In a small saucepan, melt butter over medium - continue to cook, stirring constantly, until the butter releases a nutty aroma and just starts to turn golden about 5 to 6 minutes. Remove and let cool completely.

In a small bowl, mix together browned butter, confectioners' sugar, cream cheese, vanilla, and salt until well combined and smooth. Spread frosting over the bars and sprinkle with pecans.

Tuesday, 27 June 2017

Cake Chocolate Lemon


Today the last of the cakes I served during Easter (her when it was ...) Bittersweet pastry, rich in chocolate flavor, saturated with sweet and sour lemon syrup. Quite heavy, damp cakes matched perfectly with delicate, cream cheese lemon cream with a structure of bird's milk. It was a sweet-type brownie, a little cheesecake, but with a slightly refreshing accent.

Ingredients for chocolate cake:
Chocolate base:
¾ cup of oil
½ cup of water
1 cup sugar
5 teaspoons cocoa
All the ingredients are put into the pot, stirring constantly, heating to dissolve all ingredients (do not cook too long). Studzimy.
sponge cake:
5 eggs
½ cup of sugar
1 ½ cup of wheat flour
1 teaspoon of baking powder
1 teaspoon of soda
We separate the proteins from the yolks. Mix it with sugar for stiffness. We add yolks and mix at the lowest speed. Then pour the cooled chocolate base (note if it is too thick mix 2-3 tablespoons of biscuit weight and just pour). Gently mix the mixture. Next, we add the sifted flour with soda and powder and mix thoroughly. Pour into a sheet of paper lined with baking. We cook 40-45 minutes at 180 degrees.We sleep and cut into 2 equal counters.

Ingredients for cheese and lemon:
500 g of white cheese twice ground
450 g cream 18% fat
2 cream "Snow" powder
2 lemon jellies
4 teaspoons of gelatine mashed in ¼ cup of hot water
5-6 tablespoons icing sugar
We jelly in 2 glasses of water. We set off for half-time. We whip cream with "Snow" and powdered sugar. We mix with crushed jelly and gelatin, the mass at the beginning will be quite rare, but after adding gelatin and jelly it will start to thicken - I put the bowl in the sink with cold water and mix thoroughly * can also help the mixer * "Foam consistency").

Saturday, 24 June 2017

Baklava Doll with Pralines



Materials:
1 packet of baklava yufka
Slightly less liquid than 1 cup of water
1.5 cup water

 Inside material:
500 gr ground beef
2 medium onions
3-4 tablespoon oil
1 tablespoon butter
Salt, pepper
1 cup glass of currant
1 tablespoon tomato paste
1 egg yolk and 2 tablespoons oil on top
Preparation: Cut the onion finely and take a pot with the oil, add 5-7 minutes, add the meat and the salty, add the black pepper and the grape and add the green pepper and avocado and wait for a side before the cold. )
Mix water and oil in a bowl.
Spread 1 lozenge baklava from a liquid mixture on a loincloth. Spread a curved filo and crawl again from the liquid mixture. Spread the loaf on the long edge of the loaf and wrap it in a roll. Then wrap it around yourself and give it a rose shape.
Before giving it to the oven, mix the egg yolks and the oil mixture and cook until 180 ° C in the oven

Friday, 23 June 2017

Brazilian chocolate cake


A very popular cupcake recipe in Brazil and Portugal. This time it's a chocolate cake with the sonorous name "Nega Maluca". His story goes back to the times of slavery in Brazil when an African slave was sold to a wealthy family living in São Paulo. Once she cooked an ordinary "light" wheat cake when she accidentally spilled cocoa into a bowl with a dough. At first, she was frightened but still decided to bake a cake in this form. And the result surpassed all her expectations!
She herself did not speak Portuguese at all and no one understood her. Therefore, she was given the nickname - Nega Maluca. Maluca means "crazy", "reckless." Hence the name of this cupcake.
In Russia, a similar principle of making a chocolate biscuit, called "chocolate on boiling water." And it is very similar to the American "chiffon" biscuit, which is prepared with the addition of vegetable oil. The cake is very lush, soft, porous. And it can serve as an excellent base for any biscuit cakes and pastries.
Traditionally, the top of the "Nega Maluca" cake is covered with either chocolate glaze or the so-called "brigadier" cream. The second option seems to me more interesting and tasty. That's it I'm offering you today ... :)

Ingredients:
Dough:
4 eggs
1 and 1/2 cups of sugar
2 cups of flour
1 cup vegetable oil odorless
1 cup of cocoa
1 cup boiling water
1 tbsp. Baking powder

Chocolate cream:
1/2 cans (195 g) of condensed milk without adding vegetable fats
6 tablespoons cocoa
6 tablespoons Milk
1 tbsp. Butter

Preparation:
1) Dough: Heat the oven to 180 ° C. Rectangular shape (~ 20x30 cm) grease with oil and sprinkle with flour. In a bowl, mix the sugar, sifted together with flour, cocoa and salt, and vegetable oil. Add hot (almost boiling) water, eggs and baking powder, and mix properly until smooth. Pour the dough into prepared form, surface with a shovel and put into the oven. Bake for about 40 minutes. Willingness to check with a wooden skewer. Ready cake to cool and remove from the mold.

2) Chocolate cream: mix all the ingredients in a saucepan and put on a fire. With constant stirring, bring the mass to the desired density. The resulting cream to cover the cake.

Thursday, 22 June 2017

Roll Potato Salad


Indeed, there is a snack description that is not as difficult as I have described below, but its presentation and image are quite beautiful.
Roll Potato Salad

Materials:
Boiled potatoes peeled up to 750 gr
salt, pepper
For garnish:
1 jar of canned garnish (or you can boil it yourself)
Corn as much as half a glass of water
For the above:
2 yogurt strained yogurt
1 clove garlic
1 link dill

Fabrication:
Mash the boiled potatoes and season with salt and pepper. Stretch film is spread on a floor with a rectangular potato purée. Put the garniture in the long side and wrap it in roll with the help of stretch film. Take the stretch film to the serving tray and take the stretch film .. It will be good because it is very difficult to get the tablets alone)
Add a pinch of salt and shredded garlic to the filtered yogurt and mix. Stir the yogurt on all sides of the pate rasp. Then cover the sides with finely chopped dill and make patterns with powdered pepper and mint.
Bon Appetit...

Saturday, 17 June 2017

Illinois State Official: (We Are In Massive Crisis Mode, This Is Not A False Alarm)


Last week we reported that as Illinois, a state which now faces over $15 billion in backlogged bills, struggles over the next two weeks to somehow come up with its first budget in three years ahead of a June 30 fiscal year end, and faces an imminent ratings downgrade to junk - the first ever in US state history - traders finally puked, sending the yield on its bonds surging after a judge ruled at the start of the month that the state is violating consent decrees and previous orders, and instructed the state to achieve "substantial compliance with consent decrees", further pressuring its financial situation.
In a last ditch attempt to resolve the ongoing budget impasse and prevent a potential crisis, which may culminate with an eventual default by the distressed state, yesterday the WSJ reported that Illinois Gov. Rauner ordered lawmakers to return for a special session this week, but the two sides still seem far apart. Republican Gov. Bruce Rauner ordered the special session starting Monday, as the backlog of unpaid bills reaches $15.1 billion.
“Everyone needs to get serious and get to work,” he said in a video announcing the session that his office posted on Facebook.
As reported previously, the state Transportation Department said it would stop roadwork by July 1 if Illinois entered its third consecutive fiscal year without a budget - the longest such stretch of any US state - while the Powerball lottery said it may be forced to dump Illinois over its lack of budget. For now, state workers have continued to receive pay because of court orders, but school districts, colleges and medical and social service providers are under increasing strain.
And yet, despite the sharp selloff in Illinois GO bonds which some had expected could force the two sides to reach a bargin, neither the Democrat-led legislature, nor Republicans governor Bruce Rauner appear closer to a consensus. Which probably explains today's Associated Press "shock piece" exposing just how serious the situation could become in under two weeks absent a resolution. It focuses on state Comptroller Susana Mendoza - who has had the unenviable job of essentially sitting at the kitchen table trying to figure out how to pay the bills - who is warning that the previously discussed new court orders in lawsuits filed by state suppliers that are owed money mean her office is required to pay out more than Illinois receives in revenue each month. That means there would be no money left for so-called “discretionary” spending - a category that in Illinois includes school buses, domestic violence shelters and some ambulance services.
“I don’t know what part of ‘We are in massive crisis mode’ the General Assembly and the governor don’t understand. This is not a false alarm,” said Mendoza, a Chicago Democrat.
“The magic tricks run out after a while, and that’s where we’re at.”
As AP sums it up, "it's a new low, even for a state that’s seen its financial situation grow increasingly desperate", a state which has a website dedicated to tracking the daily amount in overdue bills...


That, however, is being blocked by Rauner, who wants Democrats to approve changes he says are needed to improve Illinois’ long-term financial health before he’ll support a tax increase. Among them are "term limits for lawmakers, a four-year property tax freeze and new workers’ compensation laws that would reduce costs for employers." Democrats have balked at the full list, saying they’re willing to approve some items on Rauner’s list, but that what he’s demanding "keeps changing or goes too far and would hurt working families." Senate Democrats also note that they approved a $37 billion budget with $3 billion in cuts and an income tax increase in May. The House has not taken up that plan.
In a scenario reminiscent of ongoing events in insolvent Greece, state funding has been reduced or eliminated in areas such as social services and higher education. Many vendors have gone months without being paid. And increasingly, they’re filing lawsuits to try to get paid. As discussed last week, the courts already have ruled in favor of state workers who want paychecks, as well as lottery winners whose payouts were put on hold. Transit agencies have sued, as has a coalition of social service agencies, including one that’s run by Rauner’s wife. Health care plans that administer the state’s Medicaid program also asked a federal judge to order Mendoza’s office to immediately pay $2 billion in unpaid bills. "They argued that access to health care for the poor and other vulnerable groups was impaired or “at grave risk” because the state wasn’t paying providers, causing them to leave the program."
As one after another deadline looms, on June 7, Judge Joan Lefkow ruled that Illinois isn’t complying with a previous agreement to pay the bills and gave attorneys for the providers and the state until Tuesday to work out a level of payment.
Meanwhile, controller Mendoza says whatever that amount will be, it will likely put Illinois at the point where 100 percent of revenues must be paid to one of the office’s “core priorities,” such as those required by court order. And if this lawsuit doesn’t do it, the next court ruling against the state will.
In other words, the already insolvent state is about to be slammed with another deluge for bills which it can't pay. Then, she’s not sure what will happen, other than more damage.
“Once the money’s gone, the money’s gone, and I can’t print it,” Mendoza said, perhaps envious of the residents of the Marriner Eccles building who have never faced a similar predicament.


    Thursday, 15 June 2017

    Recycling Old Doors

    Old doors is a strong piece of material that can easily be reused into pretty much of anything: add table legs and you’ve got a center table; add some wheels and you’ve got a coffee table, add doors behind your bed to create a headboard in an instant, hang it on the wall and you'll have a wall decor or a picture frames. This post features a whole range of reusing and recycling your old doors.
    Wall Decor

    Center Table


    Movable Lighting without Wall Damage

    Wednesday, 14 June 2017

    Pumpkin Floor Laying Sweet



    Materials:
    3 pack oat biscuits
    100 gr butter
    1 kg shells peeled cube cubes chopped honeycomb
    2 cups of powdered sugar
    Half a teaspoon of water

    For cream:
    1-liter milk
    2 crumbling meal spoon flour
    2 crumbles meal spoon starch
    1 cup of powdered sugar
    200 ml cream
    1 packet of vanilla
    1 package plain cream shaker + 1 water glass cold milk
    Walnut

    Fabrication:
    Put the honey beaker in a pot of water and sugar and cook the pumpkin until it softens. Pass the sauces through the robots and mix with the melted butter. Place the biscuit press on the bottom of a handcuffed mold (I used a rectangular mold). Remove all the ingredients except the liquid cream from the ingredients needed for the cream. Add cream and mix for 5-7 minutes. Pour the cream on top of the cookie base. Spread the zucchini that is baked afterward and spread on the puddings. Spread the cream over the pudding and spread it over the top and wait for 2-3 hours in the cupboard. Spruce

    Tuesday, 13 June 2017

    Cheesecake ( Gouda )

    I do not really like this expression for being too naturalistic, but it suits well for this cheesecake: you can eat it with your lips! :) So it is a delicate dessert ... Air cheese soufflé on a light coconut biscuit with pieces of juicy pineapple, is decorated with a scattering of tropical fruits. The cake literally melts in your mouth!
    I saw the recipe several years ago in a culinary program, then many times I saw its analogs on the Internet and today I present to you my version of this amazing cheesecake with a Dutch accent)). Well, if it is cheesy, then I wanted to decorate it, respectively. Figures from white tempered chocolate, resembling pieces of cheese, gave a unique look to this, in fact, a very simple and homemade cake. :)

    Ingredients:
    Coconut Biscuit "Gioconda":
    77 g of sugar
    25 g of fine coconut shaving
    2 eggs (to separate proteins from yolks)
    1 yolk
    A few drops of coconut essence
    32 g of corn starch
    30 g of flour
    20 g melted butter

    Cheese souffle:
    200 ml milk
    75 grams of Gouda cheese (cut into small cubes)
    100 g of sugar
    1/4 vanilla pod
    2 tablespoons Flour
    4 eggs
    90 g of soft butter
    a pinch of salt
    5 rings of pineapple (fresh or canned, or any other tropical fruit)

    Decoration:
    Apricot or pineapple marmalade/confiture
    White chocolate
    Pieces of tropical fruits (fresh or canned)
    Whole and ground pistachios
    Food Gold (optional)

    Preparation:

    1) Coconut Biscuit "Gioconda": Heat the oven to 180 ° C. Silicone form with high sides of 18-20 cm in diameter is lightly oiled. Mix 40 g of sugar with coconut shavings and yolks. Beat to a light fluffy foam. Add the coconut essence. Whip the whites with the remaining sugar until the firm forms of the peak. Flour with starch sift and alternately with whipped whites add to the yolk cream. Mix gently with a spatula. At the end, add the melted butter. Mix. The resulting dough is put in a prepared form, the surface is leveled. Bake for about 20 minutes. Willingness to check with a wooden skewer. Cool, remove from the mold. Wash the form, dry it and put a baked biscuit into it again.

    2) Cheese souffle: milk together with vanilla seeds, warm in a water bath, add cheese and stir until the cheese melts. Mix the flour with sugar and add to the hot mixture, intensively interfering with the whisk so that no lumps form. Add the butter, mix until smooth. Remove the mass from the water bath, add the yolks, one at a time, carefully stirring after adding each. The resulting mass cools a little. Squirrels whip with a pinch of salt until the stable forms of the peak and gradually, little by little, introduce them into the main cheese mass. Mix gently with a spatula.

    3) Assembling: put pineapple ringlets (or any other tropical fruits) on the coconut biscuit, top with cheese souffle. Bake in the oven on a water bath (in a deep, wide pan or pan to pour hot water so that it reaches half the form with cheesecake). Bake for about 1 hour. The finished cheesecake should be cooled and put into the refrigerator for several hours, without taking it out of the mold.

    4) Decoration: remove the cheesecake from the mold, and apply a thin layer of melted with a little water confiture. Boca decorates with milled pistachios. On the top put pieces of fruit, pistachios (lubricate them, too, melted confiture) and white chocolate triangles, reminiscent of its shape pieces of cheese. Also, if desired, you can decorate with leaves of food gold. Keep the cheesecake in the refrigerator, covered with a glass cap.

    Sunday, 11 June 2017

    Mango Mousse Cake This is a killer dessert


    This is a killer dessert. It's a little time consuming to prepare, but so worth it! I'm giving you the ingredients and a link to all of the recipe instructions: tatyanaseverydayfood.com/recipe-items/mango-mousse-cake. 

    INGREDIENTS
    Sponge Cake 
    3 large eggs
    1/3 cup sugar
    1/2 tsp. vanilla extract
    1/2 cup flour
    1/2 tsp. baking powder

    Mango Mousse
    2 cups heavy cream
    1/2 cup sugar
    1 tsp vanilla extract
    12 ozs whipped cream cheese
    2 large mangos peeled and chopped
    1/2 cup sweetened condensed milk
    Peach food coloring (optional)
    1/4 cup water
    2 packets unflavored gelatin
    For Garnish
    1/3 cup mango nectar or juice
    3 oz package peach flavored Jello
    Fresh fruit and berries

    Watch Video: 

    Saturday, 10 June 2017

    To make this cake, you do not need any sophisticated and exotic products.

    Only the usual ingredients - flour, sugar, sour cream, condensed milk ... But, what a result! Great! The cake is delicious! And what an incredible incision!
    The only thing, according to this recipe, I got instead of 12-15 cakes ... 17. I carefully read the description of the preparation ... And covered the cream on top with cream (from butter and chocolate in equal quantities and decorated with bezesskami)

    Ingredients:
    For the cake:
    2 eggs
    100 g of sugar
    100 g sour cream
    100 grams of butter at room temperature
    3 glasses of flour + on a dust
    1/2 tsp Soda

    For cream:
    400 g sour cream
    1/2 can boiled condensed milk (can be more)
    For sweet tooth, you can add a little sugar or cream or dough.

    Preparation:

    1. Wipe the sugar with butter, add eggs, sour cream and soda. Good to mix. Gradually add flour. You can add a little less than 3 glasses. The dough should be a little softer than the dumplings. Remove for 30 minutes in the refrigerator.

    2. Divide the dough into 12-15 slices and roll it out thinly, if necessary adding flour. It is most convenient to roll the crusts directly on the baking paper. Cut the size of the cake can be both at the stage of rolling and after baking. The latter option seems to me more convenient. Before baking cakes pierce in several places with a fork.

    3. Bake cakes at a temperature of 190 degrees until a slight blanching (about 3-4 minutes). Do not overdo it, otherwise the cakes will be dry. Cut the hot cake by template. Remove trimmings for sprinkles. I obtained 13 cakes with a diameter of 21 cm + trimming, which the children were re-polling.

    4. For cream, whip the sour cream with boiled condensed milk. You can adjust the sweetness and consistency by using a portion of the condensed milk in the cream. The cream should not be dense or liquid. He should lie down well, not flowing out, and at the same time should well soak up neutral cakes.

    5. Leave the cake at room temperature for 3 hours, and then rearrange it in the refrigerator, preferably overnight.

    Friday, 9 June 2017

    Slow Cooker Chocolate Lava Cake


    RECIPE:
    Here's what you need-
    - 1 chocolate box cake + corresponding ingredients
    - 1 package of pudding + corresponding ingredients
    - Some semi sweet chocolate chips
    - Optional: vanilla ice cream

    Instructions: Mix chocolate box cake and pour into slow cooker. Then mix box pudding and layer on top of cake mix. Sprinkle as many chocolate chips on top as you like. Cook on high for 2 1/2 hours. Enjoy on it’s own or with vanilla ice cream.

    Watch Video :) 
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