Sunday, August 12, 2007
birthday cakes
Family - Chocolate Raspberry
David's homemade cake - Three Fruit Crumble
DDD, Ken & James - Chocolate Strawberry Cake
Slices of Cake w Nadine - Mango Mousse and Tiramisu
Family - Chocolate Raspberry
David's homemade cake - Three Fruit Crumble
DDD, Ken & James - Chocolate Strawberry Cake
Slices of Cake w Nadine - Mango Mousse and Tiramisu
Labels: Cake
Tuesday, April 03, 2007
apple cake/turnovers
Apple Cake
Apple Turnovers
Another Dorie Greenspan recipe :) So because I was too cheap to buy unsalted butter I decided to use margarine. lol Therefore it didnt turn out :(
I wanted to make turnovers, but the dough was too oily and too soft to work with even though I had refridgated it for 24hrs. I tried making a couple of turnovers and I used up more dough than apples.. therefore plan b was to turn it into an apple cake/pie.
The cake/pie turned out great.. or maybe it was great because I love apple anything.
:)
Apple turnovers attempt number 2 after finals!!
ingredients:
for dough
8 oz unsalted butter
1 cup sugar
2 large eggs
1 tbsp baking powder
1/2 tsp salt
juice of 1 lemon
3 1/4 to 3 1/2 cups flour
for apples
10 medium baking apples (i used idared apples)
squirt of fresh lemon juice
1 cup raisins
1/4 cup sugar
1 1/4 tsp ground cinnamon
directions:
Preheat over to 375 F
1. Whisk together flour, baking powder, baking soda, grind cinnamon, nutmeg, ground ginger and salt
2. In large bowl, beat the butter and sugar on medium speed, scraping the bowl as needed, for 3 minutes or until the mixture is smooth, thick and pale. Add eggs one at a time, beating for about 1 minute after each addition - light fluffy batter
3. Reduce the mixer speed to low and beat in the apple butter
4. On low, add the grated apples and mix to blend competely
5. Add dry ingredients, mixing only until they disappear
6. Fold in nuts and raisins
7. Pour batter into bundt pan. Bkae for 50-55 mins.
***If have time, wrap cake in plastic overnight at room temperature.
Apple Cake
Apple Turnovers
Another Dorie Greenspan recipe :) So because I was too cheap to buy unsalted butter I decided to use margarine. lol Therefore it didnt turn out :(
I wanted to make turnovers, but the dough was too oily and too soft to work with even though I had refridgated it for 24hrs. I tried making a couple of turnovers and I used up more dough than apples.. therefore plan b was to turn it into an apple cake/pie.
The cake/pie turned out great.. or maybe it was great because I love apple anything.
:)
Apple turnovers attempt number 2 after finals!!
ingredients:
for dough
8 oz unsalted butter
1 cup sugar
2 large eggs
1 tbsp baking powder
1/2 tsp salt
juice of 1 lemon
3 1/4 to 3 1/2 cups flour
for apples
10 medium baking apples (i used idared apples)
squirt of fresh lemon juice
1 cup raisins
1/4 cup sugar
1 1/4 tsp ground cinnamon
directions:
Preheat over to 375 F
1. Whisk together flour, baking powder, baking soda, grind cinnamon, nutmeg, ground ginger and salt
2. In large bowl, beat the butter and sugar on medium speed, scraping the bowl as needed, for 3 minutes or until the mixture is smooth, thick and pale. Add eggs one at a time, beating for about 1 minute after each addition - light fluffy batter
3. Reduce the mixer speed to low and beat in the apple butter
4. On low, add the grated apples and mix to blend competely
5. Add dry ingredients, mixing only until they disappear
6. Fold in nuts and raisins
7. Pour batter into bundt pan. Bkae for 50-55 mins.
***If have time, wrap cake in plastic overnight at room temperature.
# posted by viv @ 7:39 PM
Tuesday, January 02, 2007
carrot cake with cream cheese icing
NYE 2006 was held at Jovanna's place. I decided to bake a carrot cake to bring over as a snack. I made a bundt cake size and also two small rectangular ones to eat at home. I really like the cream cheese icing.
**recipe take from Rose Reisman
ingredients:
1/3 cup margarine or butter
1 cup granulated sugar
2 eggs
1 tsp vanilla
1 large ripe banana, mashed
2 cups grated carrots
2/3 cup raisins
1/2 cup canned pineapple, drained and crushed
1/2 cup 2% yogurt
2 cups all-purpose flour
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 1/2 tsp cinnamon
1/4 tsp nutmeg
ICING
1/3 cup light cream cheese, softened
2/3 cup icing sugar
1 tbsp 2% milk
directions:
Preheat oven to 350 F.
1. In large bowl, cream together margarine and sugar until smooth; add eggs and vanilla and beat well (mixture may look curdled).
2. Add mashed banana, carrots, raisins, pineapple and yogurt; stir until well combined.
3. In bowl, stir together flour, baking powder, baking soda, cinnamon and nutmeg. Add to the carrot mixture; stir just until combined.
4. Pour into prepared pan and bake for 40 to 45 minutes or until cake tester inserted in the center comes out clean.
5. In bowl or food processor, beat together cream cheese, icing sugar and milk until smooth; drizzle over top of cake. Decorate with grated carrots if desired.
NYE 2006 was held at Jovanna's place. I decided to bake a carrot cake to bring over as a snack. I made a bundt cake size and also two small rectangular ones to eat at home. I really like the cream cheese icing.
**recipe take from Rose Reisman
ingredients:
1/3 cup margarine or butter
1 cup granulated sugar
2 eggs
1 tsp vanilla
1 large ripe banana, mashed
2 cups grated carrots
2/3 cup raisins
1/2 cup canned pineapple, drained and crushed
1/2 cup 2% yogurt
2 cups all-purpose flour
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 1/2 tsp cinnamon
1/4 tsp nutmeg
ICING
1/3 cup light cream cheese, softened
2/3 cup icing sugar
1 tbsp 2% milk
directions:
Preheat oven to 350 F.
1. In large bowl, cream together margarine and sugar until smooth; add eggs and vanilla and beat well (mixture may look curdled).
2. Add mashed banana, carrots, raisins, pineapple and yogurt; stir until well combined.
3. In bowl, stir together flour, baking powder, baking soda, cinnamon and nutmeg. Add to the carrot mixture; stir just until combined.
4. Pour into prepared pan and bake for 40 to 45 minutes or until cake tester inserted in the center comes out clean.
5. In bowl or food processor, beat together cream cheese, icing sugar and milk until smooth; drizzle over top of cake. Decorate with grated carrots if desired.
Friday, December 29, 2006
the cheesecake factory
Strawberry Cheesecake
We decided to take a shopping trip down to Buffalo during the holidays. We stopped by Walden Galleria. Apparently, The Cheesecake Factory had only opened recently. Holly and I decided to try a slice of their cheesecake. It was very rich and creamy, but very very expensive. hehe
The Cheesecake Factory
various locations
Strawberry Cheesecake
We decided to take a shopping trip down to Buffalo during the holidays. We stopped by Walden Galleria. Apparently, The Cheesecake Factory had only opened recently. Holly and I decided to try a slice of their cheesecake. It was very rich and creamy, but very very expensive. hehe
The Cheesecake Factory
various locations
Labels: Cake
Monday, November 06, 2006
chocolate chip crumb cake
I printed this recipe ages ago, but I never got around to trying the recipe.
It's toooo sweeet. I always forget to cut down the sugar on Rose Reisman cakes... too lazy.
I'll write more later. hehehe
ingredients:
8 oz smooth 5% ricotta cheese
1/3 cup vegetable oil or butter
1-1/4 cups granulated sugar
2 large eggs
2 tsp vanilla
1-1/2 cups all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
3/4 cup low-fat yogourt
1/2 cup semi-sweet chocolate chips
FILLING
1/2 cup packed brown sugar
4 tsp unsweetened cocoa powder
1/2 tsp cinnamon
directions:
Preheat oven to 350°F (175°C). Spray a 9-inch Bundt pan with cooking spray.
1. In a large bowl or in a food processor, beat together ricotta, oil, and sugar, mixing well. Add eggs and vanilla; mix well.
2. In another bowl, combine flour, baking powder, and baking soda; add to ricotta mixture in batches, alternating with the yogourt, mixing just until incorporated. Stir in chocolate chips. Pour half the batter into prepared pan.
3. To make filling: In a small bowl, combine brown sugar, cocoa, and cinnamon. Sprinkle half over the batter in the pan. Add remaining batter and top with remaining filling.
4. Place pan in the centre of the oven and bake for 35 to 40 minutes, or until a tester inserted in the centre comes out dry.
5. Let the pan cool on a wire rack. After cake has cooled, sprinkle with icing sugar, if desired.
**Recipe was from Rose Reisman.
I printed this recipe ages ago, but I never got around to trying the recipe.
It's toooo sweeet. I always forget to cut down the sugar on Rose Reisman cakes... too lazy.
I'll write more later. hehehe
ingredients:
8 oz smooth 5% ricotta cheese
1/3 cup vegetable oil or butter
1-1/4 cups granulated sugar
2 large eggs
2 tsp vanilla
1-1/2 cups all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
3/4 cup low-fat yogourt
1/2 cup semi-sweet chocolate chips
FILLING
1/2 cup packed brown sugar
4 tsp unsweetened cocoa powder
1/2 tsp cinnamon
directions:
Preheat oven to 350°F (175°C). Spray a 9-inch Bundt pan with cooking spray.
1. In a large bowl or in a food processor, beat together ricotta, oil, and sugar, mixing well. Add eggs and vanilla; mix well.
2. In another bowl, combine flour, baking powder, and baking soda; add to ricotta mixture in batches, alternating with the yogourt, mixing just until incorporated. Stir in chocolate chips. Pour half the batter into prepared pan.
3. To make filling: In a small bowl, combine brown sugar, cocoa, and cinnamon. Sprinkle half over the batter in the pan. Add remaining batter and top with remaining filling.
4. Place pan in the centre of the oven and bake for 35 to 40 minutes, or until a tester inserted in the centre comes out dry.
5. Let the pan cool on a wire rack. After cake has cooled, sprinkle with icing sugar, if desired.
**Recipe was from Rose Reisman.
Tuesday, October 17, 2006
coconut chocolate chip cake
I decided to bake some coconut chocolate chip cake today, though they didn't turn out as nicely as in the picture. Instead the stupid chocolate chips sunk to the bottom. It didn't take much time - really only 20 minute of my studying time. I'm quite unhappy with the result :(
ingredients:
2/3 cup butter
2/3 cup caster sugar
3 eggs, lightly beaten
1 cup self-raising flour, sifted
½ cup desiccated coconut
½ cup chocolate chips
directions:
1. Preheat the oven to gas mark 4/180 degree celcius (350 Farenheit).
2. Grease and line a shallow 29 x 18 x 2.5 cm (11 x 7 x 1 inch) rectangular tin with greaseproof paper.
3. Cream the butter and sugar together until light and fluffy, add the eggs a little at a time, then add half of the flour.
4. Stir in the coconut and chocolate chips and fold in the remaining flour.
5. Spoon the mixture into the prepared tin and bake in the oven for 40 minutes or until golden
and a skewer inserted into the centre comes out clean.
6. Leave in the tin for 5 minutes and then remove to a wire rack to cool completely. When cool, cut into slices.
I decided to bake some coconut chocolate chip cake today, though they didn't turn out as nicely as in the picture. Instead the stupid chocolate chips sunk to the bottom. It didn't take much time - really only 20 minute of my studying time. I'm quite unhappy with the result :(
ingredients:
2/3 cup butter
2/3 cup caster sugar
3 eggs, lightly beaten
1 cup self-raising flour, sifted
½ cup desiccated coconut
½ cup chocolate chips
directions:
1. Preheat the oven to gas mark 4/180 degree celcius (350 Farenheit).
2. Grease and line a shallow 29 x 18 x 2.5 cm (11 x 7 x 1 inch) rectangular tin with greaseproof paper.
3. Cream the butter and sugar together until light and fluffy, add the eggs a little at a time, then add half of the flour.
4. Stir in the coconut and chocolate chips and fold in the remaining flour.
5. Spoon the mixture into the prepared tin and bake in the oven for 40 minutes or until golden
and a skewer inserted into the centre comes out clean.
6. Leave in the tin for 5 minutes and then remove to a wire rack to cool completely. When cool, cut into slices.
