amadi: A delicious looking slice of red velvet cake (Cake)
[personal profile] amadi
I adapted this recipe from one I found online, to create a fluffy, buttery, easy white cake.

Will make one 9" x 13" single layer, two 8" rounds, or a good number of cupcakes (number will vary on size of your tins).

¾ cup butter, room temperature
1½ cups white sugar
3 eggs
1 tablespoon vanilla extract
3 cups all-purpose flour
1 tablespoon + ½ teaspoon baking powder
½ teaspoon salt
1 cup milk
  1. Preheat oven to 350°F (175°C).
  2. Prepare your pan(s) with butter and flour or paper liners for cupcakes.
  3. Using an electric mixer, cream the butter and sugar together in a medium mixing bowl.
  4. When light and fluffy, add in the eggs, one at a time and blend until fully incorporated.
  5. Add the vanilla and mix in.
  6. Sift the flour, baking powder and salt together.
  7. Add flour mixture in three batches to the butter mixture. Mix each addition just until blended in.
  8. Stir in the milk, mixing on low speed until the batter is smooth.
  9. Put batter into prepared pan(s).
  10. Bake 30 to 40 minutes (20 to 25 for cupcakes) at 350°F. Cake is done when it springs back when touched in the middle.


There's a lot you can do with this cake, you can serve it with a fruit coulis, with a traditional or cooked buttercream, with whipped cream, or covered in a chocolate ganache. Because the cake is just sweet, buttery and vanilla-y, it's a perfect complement to just about any topping.
zanzando: (NOM NOM NOM)
[personal profile] zanzando
I promised to copy down the recipe from my great-grandmother's recipe collection (which is written in the old German script, so you better appreciate!), and I figured that I might as well go all the way.

Therefore:

Vanilla Crescents - Vanillekipferl


(You can click on the images to see a giant version)

Image-heavy recipe under the cut! )
justjenny: (Default)
[personal profile] justjenny

Hello Kitty Ice Cream Sandwich

Here is an easy recipe for Hello Kitty Ice-cream sandwich…
Read more... )

onceamy: A stack of yummy looking biscuits. (Cakes-1)
[personal profile] onceamy
I found these in a diet cookbook (Symply Too Good to Be True 2, 1999) -- surprisingly, they work awesomely:
  • 1 ½ cups mixed fruit
  • 1 ½ cups fruit medley
  • 1 level teaspoon mixed spice
  • ¾ level teaspoon bicarb soda
  • 2 cups boiled tea (strong)
  • 2 cups self raising flour
  1. Preheat oven to 180° fanforced.
  2. Combined fruits, bicarb soda, mixed spice, and tea, leave to soak for 15 minutes.
  3. Gently fold flour into mixture in one go. Do not beat as this will make the muffins brittle.
  4. Coat a 12 cup muffin tray with oil and spoon mixture into muffin tin, dividing equally into 10 cups.
  5. Bake for 20 minutes, or until firm to the touch.
  6. Let muffins cool for 5 minutes and then turn out into a wire rack.
wendelah1: butter  cookies (Bake the day away)
[personal profile] wendelah1
These are to die for. Makes sixteen 2-inch bars. Originally published July 1, 2006 in Cooks Illustrated magazine.

If you cannot find fresh Key limes, use regular (Persian) limes. Do not use bottled lime or lemon juice. Grate the zest from the citrus fruit before juicing, avoiding the bitter white pith that lies just beneath the outermost skin. The optional coconut garnish adds textural interest and tames the citrus flavor for those who find it too intense. The recipe can be doubled and baked in a 13- by 9-inch baking pan; you will need a double layer of extra-wide foil for the pan (each sheet about 20 inches in length) and should increase the baking times by a minute or two. Mince zest after measuring.

Crust
5 ounces animal crackers
3 tablespoons packed brown sugar (light or dark)
Pinch table salt
4 tablespoons unsalted butter , melted and cooled slightly

Filling
2 ounces cream cheese , room temperature
1 1/2 teaspoons grated lime zest , minced
1 1/2 teaspoons grated lemon zest , minced
1 1/2 teaspoons grated orange zest , minced
Pinch table salt
1 (14-ounce) can sweetened condensed milk
1 egg yolk
6 tablespoons fresh lime juice , either Key lime or regular
1 tablespoon fresh lemon juice
1 tablespoon fresh orange juice
Garnish (optional)
3/4 cup sweetened shredded coconut , toasted until golden and crisp

Instructions



1. Adjust oven rack to middle position and heat oven to 325 degrees. Cut about 12-inch length extra-wide heavy-duty foil; fold cut edges back to form 7 1/2-inch width. With folded sides facing down, fit foil securely into bottom and up sides of 8-inch-square baking pan, allowing excess to overhang pan sides. Spray foil with nonstick cooking spray.


2. TO MAKE THE CRUST: In workbowl of food processor, pulse animal crackers until broken down, about ten 1-second pulses; process crumbs until evenly fine, about 10 seconds (you should have about 1 1/4 cups crumbs). Add brown sugar and salt; process to combine, ten to twelve 1-second pulses (if large sugar lumps remain, break them apart with fingers). Drizzle butter over crumbs and pulse until crumbs are evenly moistened with butter, about ten 1-second pulses. Press crumbs evenly and firmly into bottom of prepared pan. Bake until deep golden brown, 18 to 20 minutes. Cool on wire rack while making filling. Do not turn off oven.


3. TO MAKE THE FILLING: While crust cools, in medium bowl, stir cream cheese, zests, and salt with rubber spatula until softened, creamy, and thoroughly combined. Add sweetened condensed milk and whisk vigorously until incorporated and no lumps of cream cheese remain; whisk in egg yolk. Add juices and whisk gently until incorporated (mixture will thicken slightly).


4. TO ASSEMBLE AND BAKE: Pour filling into crust; spread to corners and smooth surface with rubber spatula. Bake until set and edges begin to pull away slightly from sides, 15 to 20 minutes. Cool on wire rack to room temperature, 1 to 1 1/2 hours. Cover with foil and refrigerate until thoroughly chilled, at least 2 hours.


5. Loosen edges with paring knife and lift bars from baking pan using foil extensions; cut bars into 16 squares. Sprinkle with toasted coconut, if using, and serve. (Leftovers can be refrigerated up to 2 days; crust will soften slightly. Let bars stand at room temperature about 15 minutes before serving.)
amadi: A closeup of chocolate chip cookies (Cookies)
[personal profile] amadi
This is not my recipe in the way that the others I've shared thus far have been. I didn't do too much improvising with this one, because it was my first go around with gluten-free anything. This one comes almost directly from celiac.com, though the recipe there is poorly written. Mind you, for someone who is highly sensitive to gluten, it's my understanding that using your regular, gluteny equipment might pose a problem, so you might not want to serve this to dear Aunt Emma unless you check with her first.

Gluten Free Corn Biscotti )
lian: Klavier Gavin, golden boy (Default)
[personal profile] lian
Incredibly rich and delicious three-part layered cookies: a sumptious chocolate base with a milky filling that melts in your mouth (mmmmh) "protected" by a coat of nougat.

Try and rope someone into helping you -- it's more fun and a lot faster to prepare these cookies together! Good for families, flatmates, guests, birthday parties etc., they need to be used up fast (within ~4 days) and are a bit too rich to munch on your lonesome.

This recipe will yield lots of cookies -- about 3 cookie sheets full.

(European measurements only, sorry :/)

alt

ingredients & preparation )
amadi: A closeup of chocolate chip cookies (Cookies)
[personal profile] amadi
The name isn't a typo, it's a nod to a the main ingredient, which is what gives the cookie a special texture.

Crispies Cookies )
amadi: A closeup of chocolate chip cookies (Cookies)
[personal profile] amadi
And now, your make-up cookie. These are amazingly good, a combination of everything that's good about cookies, really, chocolatey, peanut buttery, rich and just plainly delicious.

Chocolate Chip Peanut Butter Cookies )
kitewithfish: (Default)
[personal profile] kitewithfish
*Waves* Hello, first time posting here!

I recently tried a new "recipe" for a casserole that was really yummy, but needs a little more work. I'm wondering if people have advice for making a slightly soggy noodle casserole more firm.
Recipe and ideas for fixing it below the cut. Advice welcome! )

This dish was very cheap to make, fairly quick, and vegetarian (for certain values of vegetarian)! I would love to be able to make this a really tasty dish, and any advice you can give me on that front would be extremely welcome.

amadi: A closeup of chocolate chip cookies (Cookies)
[personal profile] amadi
I owe you all a cookie recipe! Yesterday went all haywire and I didn't get one posted, so today I will post two. First up, one for Saturday, when there's a little extra time for a baking project. This is my fussed around version of the delicious almond cookies that are typically only available at Chinese restaurants. The ones at restaurants, I've learned, are typically made with lard, if made on-site, or with the cheapest form of shortening if pre-bought. Yuck and double yuck. This version is less crumbly and more flavorful, in my opinion, and made with good, old-fashioned butter.

Almond Cookies )
amadi: A closeup of chocolate chip cookies (Cookies)
[personal profile] amadi
These are not cookies making an effort at healthy. But they're sugar cookies, and who doesn't love a good sugar cookie? And even better, they're also on the easier side of sugar cookies, requiring no rolling, which is the bane of my personal existence. They require a few hours of lead time, but I'm willing to make dough a day (or three!) ahead of time if I don't have to roll it! This recipe makes about three dozen cookies.

No Roll Sugar Cookies )
saramily: (baking)
[personal profile] saramily
I have a friend going through food allergy testing who currently can't eat gluten, dairy, corn, soy, or refined sugar, but can have chocolate with a sufficiently high percentage of cacao. Brownies were a challenge, but not an impossible one!

recipe and ramblings! )

cross-posted to [personal profile] saramily
amadi: A closeup of chocolate chip cookies (Cookies)
[personal profile] amadi
It's my birthday, and so I'm being indulgent. This is my favorite cookie. In fact, it's a cookie based on my favorite cake. Red velvet cake, however, is complicated. Red velvet cookies on the other hand? Easy peasy.

Frosted Red Velvet Cookies )
amadi: A closeup of chocolate chip cookies (Cookies)
[personal profile] amadi
I asked on Twitter what sort of recipe I should post today, and [personal profile] hily said "something healthyish." Now healthy cookie is, to me, an idea on the verge of blasphemy... or is it? These cookies are loaded with fruit, fiber and nuts, get a dose of good iron from the molasses and are fairly low in fat, too. Can't beat that in a cookie, can you?

Pumpkin Oatmeal Cookies )
amadi: Text icon reading: "3weeks4 Dreamwidth" celebrating the annual content festival (3W4DW)
[personal profile] amadi
From now through May 16, I will be posting a new cookie recipe every day in celebration of [community profile] three_weeks_for_dw, an effort to create new and unique content in Dreamwidth journals and communities to celebrate the first anniversary of open beta. Anyone who like to join in and post new recipes here (that aren't posted outside of Dreamwidth) during these three weeks, please feel free, and please be sure to tag your recipes with the "three weeks for dreamwidth" tag.

For the first cookie recipe, a good way to use up bananas that are too soft to eat out of hand.

Gingery Banana Cookies
½ cup butter at room temperature
1 cup (packed) light brown sugar
1 teaspoon vanilla extract
2 eggs, beaten
1 cup mashed banana (2-3 medium bananas)
2 cups all-purpose flour
2 teaspoons baking powder
1½ teaspoon ground ginger
½ teaspoon cinnamon
¼ teaspoon baking soda
¼ teaspoon salt
1 cup chopped walnuts (optional)

Directions

In a large mixing bowl, combine butter, sugar and vanilla and cream with an electric beater until light and fluffy. Add the eggs and beat just until well incorporated. Fold in the bananas and set aside.

Sift (or whisk) the flour, baking powder, ginger, cinnamon, baking soda and salt together into a separate bowl.

Mix the dry ingredients into the banana mixture in small batches, until completely incorporated. If desired, add the walnuts.

Chill dough 30 minutes to 1 hour.

Preheat oven to 350°F/165°C.

Drop by teaspoonful onto greased or lined cookie sheet. Bake for 8-10 minutes. Cookies are ready when they bounce back when lightly touched.
wendelah1: butter  cookies (Bake the day away)
[personal profile] wendelah1
Since I had several ripe bananas sitting on my counter this morning, I decided to look for a dairy-free quick bread recipe. This one is from The Fannie Farmer Cookbook, 1990 Ed.

banana nut bread recipe )
aquinasprime: (Default)
[personal profile] aquinasprime
This is my Nonna's (mother's mother) recipe for Easter Bread that both my mom and I make every year. It has been converted from the original metric to American weights and measures.

Pinze )
viklikesfic: Coffee being poured into a white mug (coffee)
[personal profile] viklikesfic
My breakfast this morning, brought to you by Dorie Greenspan's Baking from My Home to Yours:

Recipe & Picture )
amadi: A closeup of chocolate chip cookies (Cookies)
[personal profile] amadi
Anyone have a good, non-crumbly peanut butter cookie recipe that they'd care to share?

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bakeitup: A delicious cupcake with pink icing. (Default)
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