Mangomisu

 

 

 Bring in the favour of summer with this relaxed mango dessert that will delight your tastebuds.

 

Ingredients

• 500g mascarpone cheese
• 600ml thickened cream
• 1/3 cup (50g) icing sugar
• 2 egg yolks
• 1 vanilla bean, split, seeds scraped
• 1/2 cup (125ml) Grand Marnier
• Juice of 2 oranges
• 300g savoiardi (see note) (sponge finger biscuits)
• 3 mangoes, flesh sliced 1cm thick

Raspberry sauce

• 1/4 cup (55g) caster sugar
• 250g fresh or frozen raspberries
• Juice of 1 lemon

Method

1. Step 1
   Line the base of a 22cm springform cake pan with plastic wrap or baking paper. Place the mascarpone, thickened cream, icing sugar, egg yolks and vanilla seeds in the bowl of an electric mixer and beat on high speed until thick and well combined.
2. Step 2
   Combine the Grand Marnier and orange juice in a separate bowl. Dip half the sponge fingers into the juice mixture and layer in the base of the cake pan. Spread with one-third of the mascarpone mixture, and top with one-third of the mango slices. Repeat the process, then top with the remaining mascarpone mixture, reserving the remaining mango slices to serve. Cover the cake and chill for 2 hours or until firm.
3. Step 3
   Meanwhile for the raspberry sauce, place the sugar and 2 tablespoons water in a small pan over medium heat, stirring to dissolve the sugar. Cool slightly, then add the berries and lemon juice. Whiz in a food processor until smooth, then pass through a sieve. Chill until ready to serve. (You can store the sauce, covered, in the fridge for 3-4 days).
4. Step 4
   To serve, carefully remove the sides and base of the cake pan and transfer the mangomisu to a platter. Decorate with curls of the reserved mango, then slice and serve with berry sauce.

 

Strawberry Cake Recipe

 This is a light and moist strawberry cake recipe sure to delight the strawberry lovers for dessert. The strawberry cream cheese frosting is perfect, not too sweet yet not too bland for the strawberry flavor of the cake. It can be frosted with chocolate fudge frosting instead of the cream cheese frosting, for those who love chocolate covered strawberries in cake form.

Strawberry Cake

Ingredients:
1 (18.25-ounce) box white cake mix
1 (3-ounce) box strawberry flavored instant gelatin
1 (10-ounce) package frozen strawberries in syrup, thawed and pureed
4 large eggs
1/2 cup vegetable oil
1/4 cup water
Strawberry Cream Cheese Frosting (recipe follows)
Garnish: sliced fresh strawberries

Strawberry Cake Directions:
1. Preheat oven to 350 degrees F. Lightly grease 2 round 9-inch cake pans.
2. In a large bowl, combine cake mix and gelatin. Add pureed strawberries, eggs, oil, and water; beat at medium speed with an electric mixer until smooth.

3. Pour into prepared pans, and bake for 20 minutes, or until a wooden pick inserted in center comes out clean.
4. Let cool in pans for 10 minutes. Remove from pans, and cool completely on wire racks.
5. Spread Strawberry Cream Cheese Frosting in between layers and on top and sides of cake. Garnish with sliced fresh strawberries, if desired.


Strawberry Cream Cheese Frosting
Ingredients:
1/4 cup butter, softened
1 (8-ounce) package cream cheese, softened
1 (10-ounce) package frozen strawberries in syrup, thawed and pureed
1/2 teaspoon strawberry extract
7 cups confectioners' sugar

Directions:
1. In a large bowl, beat butter and cream cheese at medium speed with an electric mixer until creamy.
2. Beat in 1/4 cup strawberry puree, reserving remaining for another use. Beat in extract.
3. Gradually add confectioners' sugar, beating until smooth.

Coconut Cake Recipe

 This vintage southern coconut cake recipe is a luscious sweet treat for any gathering. It performs like a star as the cake for birthdays or special occasions, and shines for coffee and cake between friends.

Coconut Cake

Coconut Cake Ingredients
3 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
1 cup shortening
2 cups sugar
4 eggs
1 cup milk
1 teaspoon vanilla extract
1/2 teaspoon almond extract

Directions for cake:
1. Preheat oven to 375 degrees F.
2. Sift together the flour, baking powder and salt. Set aside.
3. Cream the shortening and sugar, beating well at medium speed of electric mixer.
4. Add the eggs, one at a time, beating well after each addition.
5. Beginning and ending with dry ingredients, add dry ingredients to creamed mixture alternately with milk and vanilla and almond extracts.
6. Pour into 3 greased and floured 9-inch pans.
7. Bake for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Allow to cool for 10 minutes, then invert onto wire racks to finish cooling.

Coconut Cake Frosting Ingredients:
3 cups sugar
1 teaspoon cream of tartar
1/4 teaspoon salt
1 cup Water
8 egg whites, at room temperature
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2 cups flaked coconut (or more according to your preference)

Coconut Cake Frosting Directions:
1. Combine sugar, cream of tartar, salt and water in heavy saucepan.
2. Cook over medium heat, stirring constantly, until mixture is clear. Without stirring, continue cooking until mixture reaches 240 degrees on a candy thermometer (soft ball stage).
3. Beat egg whites until soft peaks form. Let mixer continue to run and slowly pour the hot sugar mixture in a thin stream down the side of the mixer bowl (don't let the sugar mixture come into contact with the beaters.
4. Add the vanilla and almond extracts. Continue beating until stiff peaks form and frosting thickens to desired consistency.

Assembling the Coconut Cake
1. Level each layer by carefully slicing off with a serrated-edge knife any high spots. If your layers are fairly level, you can skip this step. (Slicing is easier if layers are placed in the freezer for an hour or so.)
2. Remove any crumbs from the layers.
3. Center one layer, upside down, on the serving platter. Tuck waxed paper strips under the cake to protect platter from frosting. These will be removed later.
4. Spread the first layer with frosting.
5. Place the second layer, upside down, on the first layer.
6. Spread the second layer with frosting.
7. Place the third layer, right side up, on the second layer.
8. Frost the sides of the cake liberally. Spread remaining frosting on top of cake, making sure cake is uniformly covered.
9. Keep a glass of hot water on hand and dip spatula into it to ease spreading the frosting. (You may not need it.)
10. Sprinkle top of cake with coconut. Lightly press coconut to sides of cake so that it adheres.
11. Remove waxed paper strips.

Mafioso Chocolate Cake

Mafioso Chocolate Cake with La Famiglia Chocolate Frosting is just as rich as the Don himself. Surrounded by the best ingredients instead of bullets, this is the cake to serve for family gatherings (that don't involve illegal plotting and revenge).
While the secrets of La Famiglia remain shrouded in mystery, the recipe for their chocolate cake doesn't. Enjoy!

Mafioso Chocolate Cake Recipe

Ingredients:
1/2 cup Dutch process cocoa powder
3/4 cup boiling water
1 cup sour cream
1/2 teaspoon baking soda
2 cups sifted cake flour
1/2 cup butter
2 cups white sugar
3 egg whites
1 1/2 teaspoons vanilla extract
6 Tablespoons butter, softened
3/4 cup Dutch process cocoa powder
2 2/3 cups confectioners' sugar
1/2 cup milk
1 teaspoon vanilla extract

Directions:
1. In a small bowl, mix together 1/2 cup cocoa and 3/4 cup boiling water; set aside.
2. In another small bowl, dissolve baking soda in the sour cream by stirring them together.
3. In a large bowl, cream the 1/2 cup butter and 2 cups sugar. To the butter and sugar mixture, alternately add the sifted flour and the cocoa mixture with the sour cream mixture. Beat until fluffy.
4. Beat the egg whites until stiff and fold in the egg whites and 1 1/2 teaspoons of vanilla.
5. Grease a 9x13 inch pan and pour the batter into it. Bake at 300 degrees F (150 degrees C) for 50 minutes. Frost with La Famiglia Chocolate Frosting (recipe below).


To Make La Famiglia Chocolate Frosting:
1. Cream 6 tablespoons butter or margarine in a small bowl.
2. Add 3/4 cup cocoa and confectioner's sugar alternately with milk; beat until spreading consistency. More or less milk can be used depending on the texture you want.
3. Blend in the vanilla. This yields about 2 cups of frosting.

Orange Chiffon Cake

Chiffon cakes are light and airy, much like angel food cakes (but moister). This recipe is a 1950's classic, and has withstood the test of time. Perfect for springtime, this orange chiffon cake is a refreshing dessert that is perfectly sweet without being overwhelming.

Orange Chiffon Cake Recipe

Ingredients:
2 1/4 cups cake flour, sifted
1 1/2 cups granulated sugar
1 Tablespoon baking powder
1 teaspoon salt
1/2 cup vegetable oil
5 large egg yolks, beaten
3/4 cup orange juice
1 1/2 Tablespoons orange juice
3 Tablespoons freshly grated orange zest
1 cup egg whites
1/2 teaspoon cream of tartar
5 Tablespoons unsalted butter, melted
1 1/2 Tablespoons heavy cream
3 cups confectioners' sugar, sifted

Directions:

For the chiffon cake:
1. Heat oven to 325 degrees F.
2. Sift the flour, granulated sugar, baking powder, and salt together in a large bowl.
3. Make a well in the center of the flour mixture and add the oil, egg yolks, 3/4 cup orange juice, and 2 tablespoons of the zest.
4. Whisk until smooth and set aside.
5. Beat the egg whites and cream of tartar using a mixer set on medium-high speed until stiff peaks form.
6. Gently fold the egg whites into the batter until just combined. Pour the batter into a 10-inch tube pan and bake for 55 minutes.
7. Increase oven temperature to 350°F and continue to bake until a wooden skewer inserted into the middle of the cake comes out clean -- 10 to 15 minutes.
8. Invert pan over a funnel and cool completely. Unmold cake by running a knife around the pan sides.

To make the frosting:
1. Combine the butter, heavy cream, and remaining 1 1/2 tablespoons orange juice and 1 tablespoon zest together in a large bowl.
2. Add the confectioners' sugar gradually, using a mixer set on medium speed, until fluffy. (If necessary, add 1 or 2 additional tablespoons of cream to adjust frosting consistency).
3. Spread frosting over the entire cake.

Chocolate Roll Recipe

 Roll cakes are made for frosting lovers! Every bite of cake has filling with it so you don't have to fight for the corner piece of cake anymore. This one has a whipped cream filling, much like the beloved ho-ho's and yodels of childhood.

Chocolate Roll

Chocolate Roll Ingredients :
5 eggs
1/2 teaspoon cream of tartar
1 cup white sugar
3 tablespoons unsweetened cocoa powder
1 teaspoon vanilla extract
1 pint heavy whipping cream, whipped
1/4 cup confectioners' sugar for dusting
1/4 cup all-purpose flour

Directions:
1. Preheat oven to 325 degrees F (165 degrees C). Line one 15 1/2 x 10 1/2 inch jelly roll pan with parchment paper and grease and flour lightly.
2. Separate the eggs. Beat the whites with the cream of tartar until stiff. Gradually beat in 1/2 cup of the sugar.
3. Sift the remaining sugar, cocoa, and flour together.
4. Beat the egg yolks until thick and fold the flour mixture into them. Stir in vanilla. (The egg yolk mixture will be very stiff).
5. Carefully fold the egg yolk mixture into the beaten egg whites. Evenly spread the batter into the prepared pan.
6. Bake for 20 minutes. Let cake cool for 5 minutes.
7. Turn cake onto a towel sprinkled with confectioner's sugar, peel off parchment paper and roll cake up with the towel. Let cake cool completely.
8. Unroll cake and spread with the whipped cream. Roll again. Refrigerate for one hour before serving.

Lexi's Favorite Chocolate Chip Cookies

 

 

Careful measuring and mixing ensure excellent results in these delicious chocolate chip cookies.

 

Ingredients

• 3 1/2 cups all-purpose flour
• 1 1/2 teaspoons table salt
• 2 teaspoons baking soda
• 1 pound (4 sticks) unsalted butter, room temperature
• 3 cups packed light-brown sugar
• 1 cup granulated sugar
• 4 large eggs
• 2 teaspoons pure vanilla extract
• 1 1/2 cups semisweet chocolate chips

Cook's Note

Instead of using an electric mixer, steps 1 and 2 can also be done by hand.

Directions

1. Step 1

   Preheat oven to 375 degrees. Line two baking sheets with parchment paper, and set aside. In a large bowl, sift together the flour, salt, and baking soda; set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter on medium speed until smooth. Add the sugars, and beat until combined and fluffy. Beat in the eggs and vanilla until well blended.

2. Step 2

   Add flour mixture, and beat on low speed until combined. Add the chocolate chips, and beat until combined.

3. Step 3

   Drop 2 to 3 tablespoons of batter at a time onto baking sheets, about 2 inches apart. Bake until golden brown, about 8 minutes, rotating halfway through. Remove the cookies and the parchment paper from the baking sheets, and let cool on a rack.

 

Carrot-Cake Cookies

These delicious carrot-cake cookies incorporate the same ingredients into two wafers, which are sandwiched together with a layer of rich cream-cheese frosting.

Ingredients

For The Filling

• 2 ounces bar cream cheese, room temperature
• 2 ounces unsalted butter, room temperature
• 1/4 cup confectioners' sugar
• 1 teaspoon fresh lemon juice

For The Cookies

• 1/2 cup (1 stick) unsalted butter, melted
• 1/2 cup packed light-brown sugar
• 1/4 cup granulated sugar
• 1 large egg yolk
• 3/4 cup all-purpose flour
• 1 teaspoon ground ginger
• 1/2 teaspoon salt
• 1 cup rolled oats
• 3/4 cup packed, finely grated, peeled carrots
• 1/3 cup dried currants

Cook's Note

Before being filled, the cookies can be kept in an airtight container at room temperature for up to three days. The filling can be made ahead and chilled for up to five days.

Directions

1. Step 1

   Preheat oven to 350 degrees. Line two baking sheets with parchment paper. Make filling: With an electric mixer, beat cream cheese and butter until smooth. Add sugar and lemon juice; beat until combined. Cover; chill until firm, at least 30 minutes.

2. Step 2

   Meanwhile, make cookies: In a large bowl, whisk together butter, sugars, and egg yolk. In a medium bowl, whisk together flour, ginger, and salt. Add flour mixture to butter mixture; stir until combined. Mix in oats, carrots, and currants.

3. Step 3

   Drop dough by level tablespoons, 2 inches apart, onto prepared baking sheets. Flatten with the palm of your hand. Bake until edges are crisp, rotating baking sheets halfway through, 15 to 18 minutes. Transfer cookies to a wire rack to cool.

4. Step 4

   Turn half the cookies over, bottom side up; dollop each with about 1 teaspoon chilled cream-cheese filling. Top with remaining cookies, pressing gently to spread filling to edges. Serve immediately.

Peanut Butter-Chocolate Cookie Ice Cream Cake

For the lover of all things sweet, this ice cream cake combines peanut butter, chocolate, vanilla, and cookie in a wow-moment of a dessert.

Ingredients :

 1 (9 oz.) package chocolate wafer cookies
3/4 cup natural peanut butter
1 pint each vanilla chocolatechip, chocolate and vanilla fudge ice cream
1 cup heavy cream
1/4 cup confectioners' sugar
1 ounce semisweet chocolate, grated (optional)


Preparation

    Line a 9-inch square baking dish with two 24-inch sheets of plastic wrap, allowing excess to hang over sides. Arrange 9 cookies in pan and 3 cookies standing up along each side.
    Warm peanut butter in microwave for 30 seconds; drizzle 1/4 cup on cookies in pan. Spoon chocolate-chip ice cream on top and cover with 8 cookies. Repeat layering twice with 1/4 cup peanut butter, a pint of ice cream and more cookies. Cover with overhanging plastic wrap and press down to compress layers. Cover with second sheet of plastic and freeze for at least 3 hours and up to 1 week.
    To unmold, dip pan into warm water, unwrap cake and invert a platter on top. Flip cake over and remove pan and wrap. Return cake to freezer.
    Whip cream and confectioners' sugar until stiff. Spread on cake and sprinkle with chocolate, if desired.
(myrecipes.com)

Grasshopper Mint Chocolate Bark

Ingredients:

16 ounces white chocolate, finely chopped
1 teaspoon mint extract (NOT peppermint), optional
Green food coloring
16 ounces semisweet chocolate, finely chopped
1 box (4.67-ounces) Andes Crème de Menthe Thins, unwrapped and coarsely chopped


Directions:

1. Line a baking sheet with parchment paper and set aside.

2. Melt the white chocolate over a double boiler (or in 30-second intervals in the microwave on 50% power, stirring after each). Once the chocolate is melted, remove from the heat and let sit for a few minutes to cool slightly, stirring occasionally. Add the mint extract, if using, and stir to combine. Add a few drops of green food coloring and stir until desired color is reached.

3. Spread the white chocolate mixture onto the prepared pan in an even layer (depending on the size of the pan and how thick you’d like your bark, you may not need the entire surface of the pan). Refrigerate for 15 minutes, until just about set.

4. Meanwhile, melt the semisweet chocolate over a double boiler (or in 30-second intervals in the microwave on 50% power, stirring after each). Once the chocolate is melted, remove from the heat and let sit for a few minutes to cool slightly, stirring occasionally. Pour over the white chocolate layer and spread evenly over top. Sprinkle with the chopped Andes mints and press down lightly to push the mints into the top chocolate layer. Refrigerate for at least 30 minutes, until completely set.

5. Cut the bark or break into uneven pieces. Store in an airtight container at room temperature or in the refrigerator. When stored in the refrigerator, it will keep for at least 2 weeks. (browneyedbaker.com)

Oreo Cheesecake Bars

A bar version of the fabulous Oreo Cheesecake, complete with an Oreo crumb crust and a creamy cheesecake loaded with chopped Oreo cookies!

Ingredients:

For the Crust:
23 Oreo cookies (store-bought or homemade)
2 tablespoons unsalted butter, melted

For the Cheesecake:
12 ounces cream cheese, at room temperature
1 cup granulated sugar
3 eggs, at room temperature
6 tablespoons sour cream
1½ teaspoons vanilla extract
12 Oreo cookies (store-bought or homemade), coarsely chopped


Directions:

1. Preheat oven to 325 degrees F. Line an 8x8-inch square baking pan with foil or parchment paper, allowing it to hang over two of the sides.

2. Make the Crust: Process the Oreo cookies in a food processor until they are turned into fine crumbs. Drizzle the melted butter over top and pulse a handful of times until the butter is evenly distributed and all of the crumbs are moist. Dump the crumbs into the prepared baking dish and press into an even layer. Bake for 10 minutes (leave the oven on).

3. Make the Cheesecake: Beat the cream cheese on medium-high speed until smooth, about 2 minutes. Gradually add the sugar and beat until incorporated.

4. Slowly add the eggs, beating well after each addition, and mix until completely combined. Scrape down the sides of the bowl and add the sour cream and vanilla, beating until incorporated.

5. Gently fold in the chopped Oreos, then pour the batter over the prepared crust, smoothing it into an even layer. Bake until the edges are set but the middle still jiggles slightly, about 40 to 50 minutes.

6. Place the pan on a cooling rack and let cool to room temperature, about 2 hours, then cover the pan with plastic wrap and place in the refrigerator for at least 3 hours (or up to 24 hours) before serving.

7. To serve, lift the cheesecake out of the pan using the parchment or foil handles. Slice into bars and serve. Store leftovers in an airtight container in the refrigerator for up to 1 week. (browneyedbaker.com)