Healthy and Delicious recipes: Desserts

Affichage des articles dont le libellé est Desserts. Afficher tous les articles

Hello ''CT'' community, suit to our#Autumn_program, we are sharing one of the most famous cake recipes : Nutella Ganache Covered Cheesecake

You will need a 9-inch spring-form pan.

Ingredients:

For the crust:
1 1/2 cups graham cracker crumbs (10 crackers)
1 tablespoon sugar
6 tablespoons (3/4 stick) unsalted butter, melted

For the ganache:
Please refer to this simple but perfect recipe from Maris at In Good Taste: Chocolate Nutella Ganache.

For the filling:
5 8oz packages cream cheese, at room temperature
1 1/2 cups sugar
5 whole large eggs, at room temperature
2 large egg yolks, at room temperature
1/4 cup sour cream
1 tablespoon grated lemon zest (2 lemons)
1 1/2 teaspoons pure vanilla extract

Optional garnish:
Ferrero Rocher Fine Hazelnut Chocolates
Directions:

Preheat the oven to 350°F.

In a food processor or blender, process graham crackers till fine. If you don’t have a food processor, you can also place the crackers in a resealable bag and crush with a rolling pin. Add butter and sugar, and combine. Pour into pan, pressing down with fingers or measuring cup. Bake in the oven for about 8 minutes. Cool to room temperature.

Make the Chocolate Nutella Ganache. Use just enough (about 1/3 cup) to lightly coat the crust. Place in the refrigerator while you make the filling.Raise the oven temperature to 450°F

.

06:17

Hello ''CT'' community, what about an amazing Mint choc teacakes recipe from our childhood?
“Fluffy, mint-tinged marshmallowy meringue is piped into peaks over chocolate biscuits, then dipped in dark chocolate ”

Ingredients

110 g butter , softened

100 g caster sugar
1 free-range egg , beaten
1 tsp vanilla extract
150 g flour
30 g cocoa powder
Icing sugar , for dusting
- Peppermint meringue filling
275 g caster sugar
4 free-range egg , whites
1/2 tsp cream of tartar
A few drops of pure peppermint extract
Chocolate topping
100 g 70% cocoa chocolate , broken into pieces
1 tbsp vegetable oil

Method :

Fluffy, mint-tinged marshmallowy meringue is piped into peaks over chocolate biscuits, then dipped in dark chocolate.

Beat the butter and sugar until pale and fluffy. Whisk in half the beaten egg (you only need half) and the vanilla extract, then stir in the flour and cocoa powder until just combined. Divide the mixture in half, shape each into balls, wrap both in clingfilm, then chill for a couple of hours until the dough has firmed up.

Preheat the oven to 180C/gas 4, and grease and line a baking sheet with greaseproof paper. Dust a work surface with icing sugar and roll out 1 batch of dough to 5mm thick. Cut out rounds using a 5cm cutter (re-roll and cut any trimmings), then transfer the biscuits to the baking sheet and bake for 10 minutes till cooked through. Cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely. Repeat with the second batch of dough.

To make the peppermint meringue filling, place the sugar, egg whites, cream of tartar and 1½ tablespoons of water in a large heatproof bowl. Beat with an electric whisk till fluffed up, about 1 minute. Place the bowl over a pan of simmering water set over the lowest heat possible, and continue to beat at high speed for 10–12 minutes, until stiff peaks form. Remove from the heat, add a few drops of peppermint extract and beat for 2 more minutes, until the meringue has thickened even more.

Fit a 1cm plain nozzle to a piping bag and fill the bag with the peppermint meringue. Pipe onto the biscuits in an upward spiral, working from the outside in; leave a small border around the edge – aim for a swirl around 3–4cm tall. Place the biscuits on a tray and leave to set in the fridge while you make the chocolate topping.

Place the chocolate pieces and oil in a small heatproof bowl and gently melt over a pan of simmering water until completely smooth and glossy. Transfer to a small, deep bowl and leave to cool at room temperature for about 10 minutes.

To finish the teacakes, hold the chilled biscuits by the base and gently dip the meringue into the melted chocolate, swirling so it’s completely covered. Or, place the biscuits on a wire rack with greaseproof paper underneath and drizzle over the chocolate until each biscuit is covered. Chill the biscuits for a few hours until the chocolate has completely set, and serve.

Serves : 40
Cooks In : 1H 30M plus 2 hours chilling time

Cake Chicken Recipes Desserts

05:36

Hello ''cooking tutorials'' community, this is one of my favorits cakes, also great for the Christmas holiday. enjoy the recipe :

Ingredients :

-cake-
1/2 cup shortening
1 1/2 cups white sugar
2 eggs
2 tablespoons cocoa
4 tablespoons red food coloring
1 teaspoon salt
1 teaspoon vanilla extract
1 cup buttermilk
2 1/2 cups sifted all-purpose flour
1 1/2 teaspoons baking soda
1 tablespoon distilled white vinegar
-Icing-
5 tablespoons all-purpose flour
1 cup milk
1 cup white sugar
1 cup butter, room temperature
1 teaspoon vanilla extract
Directions :

1 - Preheat oven to 350 degrees F (175 degrees C). Grease two 9-inch round pans.
2 - Beat shortening and 1 1/2 cups sugar until very light and fluffy. Add eggs and beat well.
3 - Make a paste of cocoa and red food coloring; add to creamed mixture. Mix salt, 1 teaspoon vanilla, and buttermilk together. Add the flour to the batter, alternating with the buttermilk mixture, mixing just until incorporated. Mix soda and vinegar and gently fold into cake batter. Don't beat or stir the batter after this point.
4 - Pour batter into prepared pans. Bake in preheated oven until a tester inserted into the cake comes out clean, about 30 minutes. Cool cakes completely on wire rack.
5 - To Make Icing: Cook 5 tablespoons flour and milk over low heat till thick, stirring constantly. Let cool completely! While mixture is cooling, beat 1 cup sugar, butter, and 1 teaspoon vanilla until light and fluffy. Add cooled flour mixture and beat until frosting is a good spreading consistency. Frost cake layers when completely cool.

prep : 25min cook : 30min ready in : 2h25m

Cake Desserts Recipes

06:21

Hello CT community.today we gonna start with an amazing french recipe.
These French vanilla cupcakes are full of deep vanilla flavor. They are delicious on their own but make a great base for your own tweaks and changes.

Ingredients

1. cup unsalted butter, room temperature

2. cups of vanilla sugar

2. large eggs, room temperature
2. egg yolks, room temperature
3. cups all-purpose flour
1. teaspoon baking powder
1. teaspoon of baking soda
Pinch of salt
1. cup of buttermilk, room temp
2. teaspoons of vanilla extract
1. 1-inch piece of vanilla bean

Instructions

1. Preheat oven to 350F.
2. Heat the buttermilk until it just simmers.
3. Remove from heat and add the vanilla pod.
4. Set aside.
5. Beat butter and sugar on high until light and fluffy.
6. Add eggs and egg yolks one at a time, beat thoroughly after each addition.
7. Blend flour, baking powder, salt and baking soda, in a bowl.
8. Cut open vanilla pod and scrape out seeds into the buttermilk. (You can dry the pod and use it to make vanilla sugar)
9. Add vanilla to buttermilk
10. Add ⅓ of the flour mixture to the butter mixture and beat on low until mixed.
11. Add ½ the buttermilk.
12 Continue to alternate the flour and buttermilk, ending with the flour.
13. Scoop into cupcake papers about ¾ full. Bake for 18-20 minutes.
14. Cool and frost with desired buttercream

Notes
You can replace 2 tablespoons of the buttermilk with vanilla brandy for a deeper flavor.

Prep time : 10min - Cook time : 20min - Total time : 30min

Cake Desserts Recipes

06:03

You'll love these Chocolate-Mint Bars recipe if you're a big fan of the thin chocolate mint Girl Scout cookies. The dense base layer is like a rich, fudgy brownie, so don't overcook it or the dessert bars will be dry. Refrigerating the mint bars allows the chocolaty top layer to set properly. You can make the dessert up to one day ahead. For a more grown-up taste, you can also use dark chocolate chips for some or all of the semisweet chocolate chips in the glaze.

Ingredients

BOTTOM LAYER:
- 4 1/2 ounces all-purpose flour (about 1 cup)
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup egg substitute
- 1/4 cup butter, melted
- 2 tablespoons water
- 1 teaspoon vanilla extract
- 2 large eggs, beaten
- 1 (16-ounce) can chocolate syrup
Cooking spray

MINT LAYER:
- 2 cups powdered sugar
- 1/4 cup butter, melted
- 2 tablespoons fat-free milk
- 1/2 teaspoon peppermint extract
- 2 drops green food coloring
GLAZE:

- 3/4 cup semisweet chocolate chips
- 3 tablespoons butter

Method

1. Preheat oven to 350°.

2. To prepare bottom layer, weigh or lightly spoon flour into a measuring cup; level with a knife. Combine flour and salt; stir with a whisk. Combine granulated sugar, egg substitute, ¼ cup melted butter, 2 tablespoons water, vanilla, eggs, and chocolate syrup in a medium bowl; stir until smooth. Add flour mixture to chocolate mixture, stirring until blended. Pour batter into a 13 x 9 inch metal baking pan coated with cooking spray. Bake at 350° for 23 minutes or until a wooden pick inserted in center comes out almost clean. Cool completely in pan on a wire rack.

3. To prepare mint layer, combine powdered sugar, ¼ cup melted butter, and next 3 ingredients (through food coloring) in a medium bowl; beat with a mixer until smooth. Spread mint mixture over cooled cake.

4. To prepare glaze, combine chocolate chips and 3 tablespoons butter in a medium microwave-safe bowl. Microwave at HIGH 1 minute or until melted, stirring after 30 seconds. Let stand 2 minutes. Spread chocolate mixture evenly over top. Cover and refrigerate until ready to serve. Cut into 20 pieces.

Cake Desserts Recipes

02:25

This dressed-up banana pudding features bananas caramelized in brown sugar, butter, and cinnamon.

Ingredients

1/2 cup firmly packed light brown sugar
1/4 cup butter
1/4 teaspoon ground cinnamon
4 large ripe bananas, sliced
1 cup granulated sugar, divided
1/3 cup all-purpose flour
2 large eggs
2 cups milk
4 large eggs, separated
2 teaspoons vanilla extract
48 vanilla wafers

Method

1. Cook first 3 ingredients in a large skillet over medium heat, stirring constantly, 2 to 3 minutes or until bubbly. Add bananas; cook 2 to 3 minutes or until thoroughly heated. Remove from heat.

2. Whisk together 3/4 cup granulated sugar, next 3 ingredients, and 4 egg yolks in a heavy saucepan. Cook over medium-low heat, whisking constantly, 8 to 10 minutes or until a pudding-like thickness. (Mixture will just begin to bubble and will hold soft peaks when whisk is lifted.) Remove from heat, and stir in vanilla.

3. Divide half of banana mixture, pudding, and wafers among 8 (1-cup) ramekins or ovenproof glass dishes. Layer with remaining banana mixture, pudding, and vanilla wafers.

4. Beat 4 egg whites at high speed with an electric mixer until foamy. Add remaining 1/4 cup granulated sugar, 1 Tbsp. at a time, beating until stiff peaks form and sugar dissolves (2 to 4 minutes). Spread meringue over ramekins. Place ramekins on a baking sheet.

5. Bake at 325° for 15 to 20 minutes or until meringue is golden. Let cool on a wire rack 30 minutes.

Note: For the best flavor, choose firm, ripe bananas with brown speckles.

Desserts

05:01

rich, fresh-tasting dessert ,I used a new recipe I found and made some modifications based on tricks my grandma taught me grin emoticon!!

Ingredients

- 2 packages (8 ounces each) cream cheese, softened
- 1/2 cup sugar
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 2 cups heavy whipping cream, whipped
- 2 quarts strawberries, halved, divided
- 2 quarts blueberries, divided

Method

In a large bowl, beat cream cheese, sugar and extracts until fluffy. Fold in whipped cream. Place a third of the mixture in a 4-qt. bowl. Reserve 20 strawberry halves and 1/2 cup blueberries for garnish.
Layer half of the remaining strawberries and blueberries over cream mixture. Top with another third of the cream mixture and the remaining berries. Spread the remaining cream mixture on top. Use the reserved strawberries and blueberries to make a "flag" on top. Yield: 18 servings.

Nutritional Facts
1 serving (1 cup) equals 168 calories, 10 g fat (6 g saturated fat), 32 mg cholesterol, 44 mg sodium, 20 g carbohydrate, 3 g fiber, 2 g protein.

Prep/Total Time: 20 min.

Desserts

04:54

Delicious and easy Cheesecake to make!

Ingredients

- 6 Graham crackers
- 2 tablespoons all-purpose flour
- 1/4 cup unsalted butter; melted
- 24 oz Cream cheese at room temperature
- 7 tablespoons of sugar
- 2 eggs
- 1/4 cup plus 2 tablespoons sour cream
- 1/4 cup plus 2 tablespoons Baileys Irish Cream liqueur
- 1 teaspoon vanilla extract
- 1/2 cup whipping cream
- 9 oz Semisweet chocolate; chopped
- Chocolate curls; (optional)

Method

To make the crust, first preheat oven to 350°F. Grind the graham crackers to a fine crumb, using your food processor. Add the butter and continue blending until this is combined. Press this mixture into the bottom of a 9-inch diameter spring form pan. Do not put crumb mixture on the sides of the pan. Bake the crust about eight minutes and remove from oven.

Do not turn off oven.

To make the filling, beat the cream cheese and sugar until smooth. Beat in the flour. Add the eggs, one at a time. Beat until just combined. Do not overheat. Mix in the remaining ingredients EXCEPT for the whipping cream and the chocolate. Pour this filling into the crust and bake for ten minutes. Then reduce heat to 250°F and bake for an additional 40 minutes. Remove from oven and cool cake on a rack for ten minutes. Then, loosen cake and cool. Chill overnight.

To make the glaze, heat the cream in a saucepan until it simmers. Reduce the heat to low and added the chopped chocolate. Stir until the chocolate is melted and smooth. Cool the glaze to lukewarm then pour the glaze over the cake after you have released the cake from the pan. Refrigerate for about thirty minutes.

Cake Desserts

04:45

A crunchy biscuit base plus a cherry filling equals a divine dessert in this delightfully easy recipe from Sophie Grigson

Ingredients

FOR THE BISCUIT BASE
- 220 g chocolate digestive biscuits
- 110 g unsalted butter, melted
- 1 tsp cinnamon
FOR THE FILLING
- 3 sheets gelatine
- 150 ml single cream
- 300 g cream cheese
- 125 g caster sugar
- 1 lemon, grated zest and juice
- 300 g cherries, fresh or canned, pitted
- 150 ml double cream, whipped
- 1 egg white
FOR THE SAUCE
- 250 g cherries, fresh or canned, pitted
- 1/2 lemons, juice only
- sugar, to taste

Method

1. Finely crush the biscuits, and stir in the melted butter and cinnamon. Press the buttery crumbs evenly over the base of a 24cm loose-bottomed flan or tart tin. Refrigerate until set.
2. To make the filling, soak the gelatine leaves in cold water until soft.
3. Bring the single cream to a boil, and then take off the heat. Remove the gelatine leaves from the water, squeeze out any excess water, and stir into the cream, until dissolved. Leave the mixture to cool.
4. Put the cream cheese into a bowl with the sugar, half the lemon zest and lemon juice. Beat together until smooth and creamy.
5. Mix in the single cream mixture and then the cherries.
6. Fold in the whipped cream.
7. Whisk the egg white until it forms stiff peaks, and fold into the cheesecake mixture.
8. Pour the mixture into the tart tin and smooth down lightly. Chill until set, before sprinkling with the remaining lemon zest.
9. For the sauce, place the cherries, lemon juice and sugar to taste, into a food processor or liquidiser and pulse until smooth. Taste and add more sugar if needed. Serve with the cheesecake.

Prep time: 40 min, plus 2-3 hrs setting time
Cook time: 2 min
Serves: 8

Cake Desserts

04:31

This healthy drink is a great way to get your oats when you don’t feel like porridge - you can use fresh or frozen berries and peaches, apricots or nectarines are a lovely substitute

Ingredients

- 100 g porridge oats
- 450 ml natural or flavoured yogurt
- 240 ml milk
- 400 g hulled and washed strawberries
- 2 tsp honey

Method

1. Place the porridge oats in a blender and process until they are finely ground – this step is essential so that your smoothie has a smooth texture.
2. Add the rest of the ingredients and process again until smooth. This smoothie has a thick texture, so just adjust with more milk if you prefer more liquid.

Prep time: 10 min
Serves: 4

Desserts