Tag Archives: dessert

Cooking tuesdays : Wookie Cookies

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Cooking tuesdays : Wookie Cookies

My dearly beloved reader, the Cooking Tuesdays are back! That’s right, the wonderful ‘tradition’ of posting a recipe every Tuesday has finally returned! And, as you can see, I’m coming back strong, with apologies and a wonderful, amazing, delicious and geeky recipe for the Star Wars fans in your life (because everyone of us knows at least one Yoda/Darth Vader/ Han Solo obsessed person out there. Or Jabba-obsessed for that matter; no judging ). So, to celebrate the upcoming movie I present you the easy and delicious Wookie cookies! I was thinking about some amazing, stylish Vader brownies or Yoda cupcakes, to be honest, but found them waay to complicated for some of us (aham, me), and because I had no time to buy cookie shapes and you are probably just as busy, we’re going to do a very easy recipe, but tasty and good-looking, nonetheless. ( + they are actually healthy! )

What you need:

  • 1½ cups flour
  • 1 teaspoon baking soda
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground cinnamon
  • ½ cup granulated sugar
  • 1 cup packed light brown sugar
  • 3 cups old fashioned oats
  • 8 tablespoons unsalted butter or margarine, at room temperature
  • 2 eggs at room temperature, beaten
  • 1 teaspoon pure vanilla extract

What to do:

  1. Preheat your oven to 325 degrees F. Line a baking sheet with parchment paper and set it aside.
  2. In a large bowl, mix all of the dry ingredients ; flour, sugars, cinnamon salt, baking soda, and oats.
  3. Add the butter, beaten egg, and vanilla. Stir until the dough is combined.
  4. Chill the dough. You can either chill the entire bowl in the fridge for atleast an hour or if you are short on time…Drop the cookie dough by rounded tablespoon on the prepared baking sheets, about 2 inches apart. Place the baking sheets in the freezer until firm, about 10 – 15 minutes.
  5. Once chilled, place the baking sheet in the center of the preheated oven, and bake for about 12 minutes, or until lightly golden brown all over
  6. The cookies will still be soft to the touch. Judge their readiness by color, not firmness. Remove the baking sheet from the oven, and allow the cookies to cool on the baking sheet until firm (about 10 minutes). Transfer to a wire rack to cool completely.
  7. Once completely cool decorate the cookies with chocolate frosting and white chocolate pieces to look like Wookies.
  8. Enjoy!

 

Recipe taken from here

 

 

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Cooking Tuesday: Fluffy Banana Pancakes

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Banana pancakes are deffinitely one of my favourite meals and a great way to start a new day! ( or finish it ). Here’s the best recipe I found for you to make your own delicious pancakes…with bananas! 🙂

What you need:
2 cups buttermilk (or 2 tablespoons vinegar + enough whole milk to equal 2 cups)
2 small or 1 large ripe banana, or about 1 cup mashed, plus extra for slicing on top of the pancakes
2 eggs
3 tablespoons unsalted butter, melted and cooled slightly
2 teaspoons pure vanilla extract
2½ cups all-purpose flour
¼ cup sugar
3 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt

What to do:
In a large bowl, add the buttermilk. If using the vinegar plus milk option, let sit for about 10 minutes to allow the milk to turn to buttermilk.
Whisk the mashed banana, eggs, butter, and vanilla into the buttermilk.
In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
Pour the dry ingredients over the wet and mix just until incorporated. Do not overmix.
Let batter rest for about 5 minutes.
Heat a non-stick griddle to 325 degrees or large frying pan over medium heat. Melt a little butter on the cooking surface, spreading it evenly, if desired (or if the griddle/pan is not non-stick). Using a ⅓ cup measure (or an ice cream scoop works as well), pour the batter onto the griddle or into the frying pan. They are ready to flip when they look a little dry around the edges and start to form little bubbles (about a minute). Flip and cook on the other side until golden brown and the cooked through.
Serve topped with sliced bananas, butter, and maple syrup.

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Recipe taken from here

Cooking Tuesday special: Spiced Carrot Layer Cake

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Today it’s a special Cooking Tuesday because it’s my birthday, therefore I have a rather difficult recipe that will end with the most delicious cake in this galaxy!
Now, I am usually all for chocolate. . There is never enough chocolate. I could literarly eat 85% dark Heidi for the rest of my days.
But trust me on this one, this cake is absolutely delicious, unique and suprisingly light.

What you need:

FOR THE CAKE:
1 cup unsalted butter, plus more for pans
1¼ cups flour, plus more for pans
1¼ cups whole wheat flour
1 tbsp. baking powder
1 tbsp. baking soda
1 tbsp. ground cinnamon
2 tsp. ground ginger
1 tsp. kosher salt
½ tsp. ground allspice
1 cup sweetened flaked coconut
½ cup finely ground almonds
3 cups finely grated carrots
1½ cups packed dark brown sugar
3 eggs, separated
½ cup plain yogurt
¼ cup orange juice
1 tbsp. orange zest
1 tsp. vanilla extract

FOR THE GLAZE AND ICING:
12 tbsp. unsalted butter
½ cup sugar
¼ cup buttermilk
1 tbsp. light corn syrup
¾ tsp. baking soda
1½ tsp. vanilla extract
½ cup mascarpone cheese
3 8-oz. packages cream cheese
2 tbsp. dark or spiced rum
1 tbsp. orange zest
1 1-lb. box confectioners’ sugar
2 cups finely chopped walnuts

What to do:

Make cake: Heat oven to 350°. Butter and flour three 9″ round baking pans; set aside. Heat butter in a saucepan over medium-high heat; cook until it browns. Chill until solid.

2. In a bowl, whisk together flours, baking powder and soda, cinnamon, ginger, salt, and allspice. Finely grind coconut and almonds in a food processor. Combine nut mixture, carrots, and flour mixture; mix.

3. In a bowl, beat together browned butter and brown sugar until fluffy, 1–2 minutes; beat in yolks one at a time. Add yogurt, juice, zest, and vanilla; beat. Add flour mixture; beat. Whisk egg whites to stiff peaks; fold into batter. Divide batter between pans; smooth tops with a spatula. Bake for 30–35 minutes. Let cool slightly.

4. Meanwhile, make glaze and icing: In a 4-qt. pan, combine 4 tbsp. butter, sugar, buttermilk, syrup, and baking soda; boil. Cook until dark, 3–4 minutes. Remove from heat; stir in ½ tsp. vanilla. Spread glaze over each warm cake. Remove cakes from pans; transfer, glazed side up, to racks. Let cool.

5. In a bowl, beat remaining butter, mascarpone, and cream cheese with a mixer until smooth. Add remaining vanilla, rum, zest, and sugar; beat. Chill. Spread 1¼ cups icing evenly over 2 cake layers; stack, top with remaining layer. Frost top and sides; press nuts onto sides. Chill before serving.

ENJOY IT!

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recipe taken from here

Cooking Tuesday: Red wine soaked pears with raspberry sauce

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For aujourd’hui I prepared a most special dessert that will get you intoxicated with pleasure : Red wine soaked pears with raspberry sauce. It sounds sofisticated, sweet, glamorous but I’ll let you in on a little secret: it’s not even that hard to make! So pick up that bottle of delicious Pinot noir because … I just love cooking with wine. Sometimes I even put it in my food!

What you need:

4 ripe pears, peeled
About 4 cups dry red wine (we used pinot noir)
1 cup brown sugar
1 cup white sugar
1 cinnamon stick
About 8 scoops of ice cream (we used chocolate Arctic Zero)

About 3 cups fresh raspberries
1/2 cup sugar
1/4 cup red wine sauce (reserved from pears)

What to do:
Combine the sugars, red wine and cinnamon stick in a medium saucepan over medium heat. Bring the mixture to a rapid boil and then reduce to low. Add the pears and drizzle with red wine sauce.
Cover mixture with a cover. Poach pears for about 10 more minutes, or until soft. Using a slotted spoon, move the pears to a bowl. Pour the sauce over the pears and let mixture come to room temperature, about 20 minutes. Turn the pears every few minutes to ensure the color is a deep red.
Meanwhile, make the raspberry sauce by heating the raspberries, sugar and 1/4 cup of the red wine reduction from the pears. Cook over medium heat until mixture is bubbly and thick. Using a potato masher, mash the raspberries to make a thick sauce.
Serve the pears over 2-3 scoops of ice cream. Drizzle with raspberry sauce and serve.

Can you believe it is this easy to create such a special dessert? Try it yourself and tell me how much you loved it 🙂

Love, M.

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Recipe take from here

Cooking Tuesday: Mocha Silk Pie

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Oh, man, I have a recipe for you…you are going to love it. it’s good to eat at any time. A little difficult to make, but the results…oh, the results!

What you need:
Crust
1 cup Pecans, Finely Chopped
½ cups Packed Brown Sugar
2 ounces, weight Semi Sweet Chocolate Grated
2 Tablespoons Kahlua
Dash Of Salt
Filling
2 sticks Butter (salted)
1-½ cup Sugar
2 teaspoons Instant Coffee Granules
1 teaspoon Kahlua
3 ounces, weight Semi-sweet (or Bittersweet) Chocolate
1 teaspoon Vanilla Extract
4 whole Large Eggs

What to do:
To make the crust, combine chopped pecans, brown sugar, grated chocolate, and salt. Stir with a fork to combine, then drizzle in Kahlua, stirring until combined. Press mixture into a pie pan, bringing it up the sides a bit. *Do not bake* Set aside or refrigerate until needed.
In small microwave safe bowl, melt 3 ounces of unsweetened baking chocolate until stirrable (about 45 seconds on high). Set aside to cool.
In a large bowl of an electric mixer fitted with the whisk attachment, beat butter, sugar, 2 teaspoons instant coffee, and 1 teaspoon Kahlua until fluffy, about 1 1/2 minutes. When melted chocolate is cooled, drizzle it into the butter/sugar mixture as it beats on medium speed; use a rubber spatula to get it all out. Add 1 teaspoon of vanilla extract. Beat the mixture thoroughly until combined, scraping the sides if necessary.
On medium speed, add the four eggs, one at a time, over a period of 20 minutes; leave about 5 minutes between each egg addition. Scrape sides of bowl halfway through this process. Pour filling into the pie crust. You might have a little filling leftover. If you do, I’ll trust you to do the right thing.
Smooth out the pie filling and place pie in the refrigerator to chill for at least two hours (preferably longer).
Serve with whipped cream and more grated chocolate.

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Cooking Tuesday: Chocolate Peanut Butter Cupcakes

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Cupcakes are dessert of the season, we can all agree on that. And as cute and pretty as they look, they are just as delicious.

What we need:
1 package (18-1/4 ounces) chocolate cake mix
1-1/4 cups water
1/2 cup peanut butter
1/3 cup canola oil
3 eggs
24 miniature peanut butter cups
FROSTING:
6 ounces semisweet chocolate, chopped
2/3 cup heavy whipping cream
1/3 cup peanut butter
Additional miniature peanut butter cups, chopped

What to do:

Chocolate Peanut Butter Cupcakes

Ingredients
1 package (18-1/4 ounces) chocolate cake mix
1-1/4 cups water
1/2 cup peanut butter
1/3 cup canola oil
3 eggs
24 miniature peanut butter cups
FROSTING:
6 ounces semisweet chocolate, chopped
2/3 cup heavy whipping cream
1/3 cup peanut butter
Additional miniature peanut butter cups, chopped
Method
In a large bowl, combine the cake mix, water, peanut butter, oil and eggs; beat on low speed for 30 seconds. Beat on medium for 2 minutes or until smooth.
Fill paper-lined muffin cups half full. Place a peanut butter cup in the center of each cupcake. Cover each with 1 tablespoonful batter.
Bake at 350° for 18-22 minutes or until a toothpick inserted near the center of the cupcake comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
Place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Stir in peanut butter. Cool, stirring occasionally, to room temperature or until mixture reaches a spreading consistency, about 10 minutes.
Spread over cupcakes; immediately sprinkle with additional peanut butter cups. Let stand until set. Yield: 2 dozen.

Enjoooy!! I’m sure you are going to love them 🙂

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Cooking Tuesday: Snickers Cheesecake

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I think I may have found the most delicious dessert on this earth: Snickers Cheesecake. And yes, it is as good as it sounds, trust me. Only writing about it and it makes my mouth water.
What you need:
Crust:
24 chocolate sandwich cookies (such as Oreos) $
4 tablespoons unsalted butter, melted
Filling:
3 8-oz. packages cream cheese, at room temperature $
3/4 cup sugar
3 large eggs, at room temperature $
2 teaspoons vanilla extract
1 teaspoon lemon juice
1 tablespoon cornstarch
3 regular-size Snickers bars, cut into 1/4-inch slices $
1/4 cup caramel sauce, optional
1/4 cup chopped roasted and salted peanuts, optional

What to do:
1. Make crust: Preheat oven to 350ºF. Mist a 9-inch springform pan with cooking spray. Wrap bottom and sides with 2 large foil pieces. Pulse cookies in a food processor until crushed. Pulse in butter. Press into an even layer in pan. Bake until firm, 8 to 10 minutes. Let cool.
2. Make filling: Place a roasting pan filled with 1 inch hot water on oven’s center rack. Beat cream cheese until smooth. Add sugar; beat for 1 minute. Beat in eggs. Scrape down sides and bottom of bowl. Beat in vanilla, lemon juice and cornstarch.
3. Sprinkle Snickers over crust. Pour batter into pan; place in water bath. Bake until cake is set around edges but still jiggles in center, about 55 minutes.
4. Remove cake from roasting pan; remove foil. Place cake on a rack to cool. Cover and chill until firm, 4 hours or up to 1 day. When ready to serve, drizzle top with caramel sauce and top with chopped peanuts, if desired.
recipe taken from here

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