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Friday, April 8, 2016

mini red velvet cupcakes with white chocolate mousse

Ingredients

  • Servings: 18
  • 1 (11 ounce) package ghirardelli classic white baking chips
  • 1 cup whipping cream
  • 3 ounces cream cheese, softened and cut up
  • 1 cup all-purpose flour
  • 1 tablespoon ghirardelli unsweetened cocoa
  • 1/4 teaspoon salt
  • 1/4 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1 egg
  • 2 teaspoons red food coloring
  • 1/2 teaspoon vanilla extract
  • 1/2 cup buttermilk
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon vinegar

Recipe

    Preparation Time: 30 mins Cook Time: 12 mins Ready Time: 3 hrs 42 mins

  • for white chocolate mousse, in a medium microwave-safe bowl, combine ghirardelli® classic white chocolate baking chips, whipping cream, and cream cheese. cook on medium power (50 percent) for 3 to 4 minutes, stirring every 60 seconds. if chocolate is not melted, return to microwave and repeat heating step, stirring every 30 seconds to avoid scorching. stir until smooth. cover and chill for 3 hours or until well chilled.
  • preheat oven to 350 degrees f. line eighteen 1-1/4-inch muffin cups with paper bake cups. set aside.
  • for batter, in a small bowl, stir together flour, ghirardelli unsweetened cocoa, and salt; set aside. in a large bowl, beat softened butter with an electric mixer on medium to high speed for 30 seconds. gradually add sugar; beat on medium speed until combined. beat on medium speed for 2 minutes more, scraping bowl occasionally. beat in egg, food coloring, and vanilla. alternately add flour mixture and buttermilk, beating on low speed after each addition just until combined. in a small bowl, combine baking soda and vinegar; stir into batter.
  • divide batter among the prepared muffin cups. bake for 12 minutes or until tops spring back when lightly touched. cool in cups on a wire rack for 5 minutes. remove from cups and cool completely on a wire rack.*
  • when cupcakes are cool, beat white chocolate mousse with an electric mixer on medium to high speed until light and fluffy. spoon mixture either into a pastry bag fitted with a large star tip, or spoon into a large self-sealing plastic bag and snip off the corner.
  • insert pastry bag into top of each cupcake; squeeze as much filling into center of each as possible (you will see top of cupcake start to expand). pipe a small amount of mousse mixture the top of each cake. (if using a plastic bag without a pastry tip, cut a slit into the top of each cupcake before squeezing in filling.) enjoy immediately or chill in an airtight container for up to 4 hours.

minty middle cheesecake

Ingredients

  • Servings: 16
  • crust
  • 1 1/2 cups all-purpose flour
  • 2 tablespoons cocoa powder
  • 3 tablespoons sugar
  • 1/2 cup vegetable oil
  • 1/4 cup ice water
  • 2 ounces unsweetened baking chocolate, chopped
  • 4 tablespoons sugar
  • 3 tablespoons butter or margarine
  • filling
  • 16 ounces cream cheese, at room temperature
  • 1/2 cup white chocolate flavored syrup
  • 1/4 cup all-purpose flour
  • 2 egg, beaten
  • 2 tablespoons mint jelly

Recipe

    Preparation Time: 30 mins Cook Time: 45 mins Ready Time: 4 hrs 15 mins

  • preheat oven to 400 degrees f (205 degrees c).
  • for the crust, mix flour, cocoa, and 3 tablespoons sugar together in a bowl. stir in oil and water until well blended. press dough into the bottom and up the sides of a well-greased 8 inch springform cake pan.
  • place baking chocolate and 4 tablespoons sugar in a microwave safe bowl. microwave for 1 minute, stir, and continue heating until chocolate is completely melted. add butter, and heat for another 30 seconds. stir, and spread over bottom of the crust. refrigerate or freeze crust while preparing filling.
  • in a large bowl, beat cream cheese to soften. add white chocolate syrup and flour, and stir until well blended. add one egg at a time until all are just incorporated into the mixture. set aside.
  • pour 1/2 cup of filling into a small bowl, and stir in mint jelly. pour half of original filling into prepared pan, spreading evenly over crust. pour in mint filling, spreading as evenly as possible without blending into bottom layer, then top with remaining filling.
  • bake cake in the preheated oven at 400 degrees f (205 degrees c) for 10 minutes. reduce heat to 200 degrees f (95 degrees c), and continue baking for another 30 minutes. when done baking, open oven door and allow cake to cool completely to prevent cracking, about 3 hours. cover and refrigerate until ready to serve.

Caramel Nougat Bar Cake

Ingredients

  • Servings: 1
  • 1 (18.25 ounce) package devil's food cake mix
  • 1 (5.9 ounce) package instant chocolate pudding mix
  • 3 eggs
  • 1/3 cup vegetable oil
  • 1 1/4 cups water
  • 8 ounces caramel candy
  • 1 (8 ounce) package cream cheese
  • 1 (16 ounce) package milk chocolate frosting

Recipe

  • preheat oven to 350 degrees f (175 degrees c) grease and flour a bundt pan.
  • melt caramel candy in a small saucepan or a microwave oven.
  • add 1/2 of the box of pudding to the cake mix, then prepare according to instructions on box. pour 1/2 of the batter into a bundt pan.
  • drizzle melted caramels over batter, then pour the remaining cake batter over the caramel.
  • bake at 350 degrees f (175 degrees c) for 30 to 35 minutes or until a toothpick inserted into the middle of cake comes out clean. cool completely, then frost.
  • to make the frosting: beat milk chocolate frosting, cream cheese and remaining 1/2 of the pudding mix. frost cake. chill cake at least 1 hour and serve with a big glass of milk. yummy!

Turkey And Hash Brown Casserole

Ingredients

  • Servings: 6
  • 1/4 cup oil for frying
  • 1 pound frozen hash brown potatoes, thawed
  • 1 pound ground turkey breast
  • 1 large onion, cut into chunks
  • 1 (10 ounce) package frozen broccoli, thawed
  • 1 (10.75 ounce) can reduced fat cream of mushroom soup
  • 1 cup reduced fat cream of celery soup
  • 1 cup shredded fat free cheddar cheese
  • 1/3 cup skim milk
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon ground black pepper
  • seasoned salt to taste
  • 1 medium tomato, diced (optional)

Recipe

    Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr

  • preheat oven to 400 degrees f (200 degrees c). lightly grease an 8x12 inch casserole dish.
  • heat oil in a skillet over medium heat and cook hash browns until golden. spread hash browns over bottom and sides of casserole dish to form a crust. in a separate skillet over medium heat, cook turkey until lightly brown. mix in onion and cook until tender. place broccoli in a microwave safe bowl and cook in microwave 4 to 5 minutes on high, or until tender. spread turkey, onion and broccoli over hash browns in the casserole dish.
  • in a bowl, mix cream of mushroom soup, cream of celery soup, cheddar cheese, milk, garlic powder, pepper and seasoned salt. pour over casserole.
  • bake 25 minutes in the preheated oven, until bubbly. garnish with chopped tomatoes to serve.

Microwave Corn On The Cob

Ingredients

  • Servings: 1
  • 1 ear corn, husked and cleaned

Recipe

    Cook Time: 5 mins Ready Time: 5 mins

  • wet a paper towel, and wring out. wrap the ear of corn in the moist towel, and place on a dinner plate. cook in the microwave for 5 minutes. carefully remove paper towel, and enjoy!

quick macaroni and cheese

Ingredients

  • Servings: 1
  • 1 cup elbow macaroni
  • 1/4 cup milk
  • 1 (20 ounce) package frozen macaroni and cheese
  • 1/8 teaspoon ground black pepper
  • 1 1/2 cups shredded cheddar cheese
  • 3 tablespoons grated parmesan cheese

Recipe

    Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins

  • preheat oven broiler. grease a 1 1/2 quart microwave safe dish.
  • bring a large pot of lightly salted water to a boil. add pasta and cook for 8 to 10 minutes or until al dente; drain.
  • microwave frozen mac and cheese according to package directions.
  • stir together macaroni, mac and cheese, milk and pepper in prepared dish. mix well. microwave on high 2 minutes, until heated through. sprinkle with cheddar and parmesan and place under oven broiler. broil until cheese is melted and beginning to brown, 2 to 5 minutes.

Microwave Corn-on-the-cob In The Husk

Ingredients

  • Servings: 1
  • 1 ear fresh corn in the husk

Recipe

    Preparation Time: 5 mins Cook Time: 5 mins Ready Time: 10 mins

  • rinse entire ear of corn under water briefly. wrap corn in a paper towel and place on a microwave-safe plate.
  • cook corn in the microwave oven until hot and cooked through, 3 to 5 minutes. remove from microwave and let rest for 2 minutes. remove corn husk.

beghrir (moroccan pancakes)

Ingredients

  • Servings: 12
  • 1 cup warm water (115 degrees f/46 degrees c)
  • 1/2 teaspoon active dry yeast
  • 1/2 teaspoon white sugar
  • 1 cup milk
  • 1 cup all-purpose flour
  • 1 cup semolina flour
  • 2 eggs
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • sauce:
  • 6 tablespoons butter
  • 3/4 cup honey
  • 1 teaspoon orange-flower water, or to taste (optional)

Recipe

    Preparation Time: 10 mins Cook Time: 35 mins Ready Time: 1 hr 20 mins

  • place the water, yeast, and sugar in a blender, and let stand without blending for 5 minutes, until the yeast softens and begins to form a creamy foam. add the milk, flour, semolina flour, eggs, baking powder, and salt. blend until the mixture is smooth, about 1 minute. leave the mixture in the blender to rest for about 30 minutes.
  • heat a 5-inch nonstick skillet over medium-low heat. blend the pancake mixture for about 10 seconds, to remix, and scoop 1/4 to 1/3 cup of batter into the heated skillet. cook the beghrir until have formed and popped, and the top of the pancake is no longer shiny, about 3 minutes. do not flip. adjust the heat as necessary so that the bottoms of the pancakes are just starting to brown when the tops are dry. blend the batter for 10 seconds or so after cooking 3 or 4 pancakes, to keep the batter fluffy.
  • to make the sauce, place the butter, honey, and flower-water flavoring in a microwave-safe bowl, and microwave on high setting until the butter is melted and the honey is hot, about 1 1/2 minutes. stir the sauce, and drizzle about 1 tablespoon over each warm pancake to serve.

peanut butter bars i

Ingredients

  • Servings: 1
  • 1 cup butter or margarine, melted
  • 2 cups graham cracker crumbs
  • 2 cups confectioners' sugar
  • 1 cup peanut butter
  • 1 1/2 cups semisweet chocolate chips
  • 4 tablespoons peanut butter

Recipe

    Preparation Time: 25 mins Ready Time: 1 hr 25 mins

  • in a medium bowl, mix together the butter or margarine, graham cracker crumbs, confectioners' sugar, and 1 cup peanut butter until well blended. press evenly into the bottom of an ungreased 9x13 inch pan.
  • in a metal bowl over simmering water, or in the microwave, melt the chocolate chips with the peanut butter, stirring occasionally until smooth. spread over the prepared crust. refrigerate for at least one hour before cutting into squares.