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Source: mochacafe

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Vanilla Cupcake: 3 cups all-purpose flour 1 1/2 teaspoons baking powder 3/4 teaspoon salt 12 tablespoons unsalted butter, room temperature (1 1/2 sticks) 1 1/2 cups sugar 4 large eggs 2 teaspoons pure vanilla extract 1 1/4 cups milk Directions Heat oven to 350 degrees. Line cupcake pan with paper liners; set aside. In a medium mixing bowl, whisk together flour, baking powder, and salt. In another mixing bowl, cream the butter and sugar until light and fluffy, about 4 minutes. Add eggs one at a time, mixing until incorporated and scraping down sides of bowl, beat in vanilla. Add flour mixture and milk alternately, beginning and ending with flour. Scrape the sides and bottom of bowl to assure the batter is thoroughly mixed. Divide batter evenly among liners, filling papers about 2/3 full. Bake on the center rack of the oven until tops spring back to touch, about 20 minutes. Transfer to a wire rack to cool completely. Swiss meringue butter cream: 2 1/2 cups sugar 10 large egg whites 4 cups (8 sticks or 2 pounds) unsalted butter, cut into pieces 2 teaspoons pure vanilla extract Directions Place sugar and egg whites in the heat-proof bowl of an electric mixer. Set bowl over a pan of gently simmering water, and whisk until sugar has dissolved and egg whites are hot to the touch, about 3 minutes. Test by rubbing the mixture between your fingers; it should feel completely smooth. Transfer bowl to mixer stand. Using the whisk attachment, beat on high speed until mixture has cooled completely and formed stiff and glossy peaks, about 10 minutes. Add the butter, one piece at a time, and beat until incorporated after each addition. Don’t worry if the buttercream appears curdled after all the butter has been added; it will become smooth again with continued beating. Add vanilla, and beat just until combined. Switch to the paddle attachment, and beat on the lowest speed to eliminate any air pockets, about 5 minutes. If using buttercream within several hours, cover bowl with plastic wrap, and set aside at room temperature in a cool environment. Or transfer to an airtight container, and store in the refrigerator, up to 3 days. Before using, bring buttercream to room temperature, and beat on the lowest speed with the paddle attachment until smooth, about 5 minutes.
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Vanilla Cupcake:

  • 3 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 12 tablespoons unsalted butter, room temperature (1 1/2 sticks)
  • 1 1/2 cups sugar
  • 4 large eggs
  • 2 teaspoons pure vanilla extract
  • 1 1/4 cups milk

Directions

  1. Heat oven to 350 degrees. Line cupcake pan with paper liners; set aside. In a medium mixing bowl, whisk together flour, baking powder, and salt. In another mixing bowl, cream the butter and sugar until light and fluffy, about 4 minutes. Add eggs one at a time, mixing until incorporated and scraping down sides of bowl, beat in vanilla.
  2. Add flour mixture and milk alternately, beginning and ending with flour. Scrape the sides and bottom of bowl to assure the batter is thoroughly mixed. Divide batter evenly among liners, filling papers about 2/3 full. Bake on the center rack of the oven until tops spring back to touch, about 20 minutes. Transfer to a wire rack to cool completely.

Swiss meringue butter cream:

  • 2 1/2 cups sugar
  • 10 large egg whites
  • 4 cups (8 sticks or 2 pounds) unsalted butter, cut into pieces
  • 2 teaspoons pure vanilla extract

Directions

  1. Place sugar and egg whites in the heat-proof bowl of an electric mixer. Set bowl over a pan of gently simmering water, and whisk until sugar has dissolved and egg whites are hot to the touch, about 3 minutes. Test by rubbing the mixture between your fingers; it should feel completely smooth.
  2. Transfer bowl to mixer stand. Using the whisk attachment, beat on high speed until mixture has cooled completely and formed stiff and glossy peaks, about 10 minutes.
  3. Add the butter, one piece at a time, and beat until incorporated after each addition. Don’t worry if the buttercream appears curdled after all the butter has been added; it will become smooth again with continued beating. Add vanilla, and beat just until combined.
  4. Switch to the paddle attachment, and beat on the lowest speed to eliminate any air pockets, about 5 minutes. If using buttercream within several hours, cover bowl with plastic wrap, and set aside at room temperature in a cool environment. Or transfer to an airtight container, and store in the refrigerator, up to 3 days. Before using, bring buttercream to room temperature, and beat on the lowest speed with the paddle attachment until smooth, about 5 minutes.
2/3 cup sugar 1/3 cup unsweetened Dutch-process cocoa (spooned and leveled) 1/4 cup cornstarch 1/4 teaspoon salt 2 1/2 cups whole milk 4 large egg yolks 2 tablespoons unsalted butter 1 teaspoon pure vanilla extract 4 ounces bittersweet chocolate, chopped, plus shavings Directions Place a fine-mesh sieve over a medium bowl; set aside. In a medium saucepan, whisk together sugar, cocoa, cornstarch, and salt. Gradually whisk in milk, taking care to dissolve cornstarch. Whisk in egg yolks. Whisking constantly, heat over medium until the first large bubble sputters, about 8 minutes. Reduce heat to low; cook, whisking, 1 minute. Remove from heat; immediately pour through sieve into bowl. Add butter, vanilla, and chocolate; stir until smooth. Place plastic wrap on surface of pudding (to prevent a skin from forming); chill at least 3 hours (or up to 3 days). To serve, whisk until smooth; divide among serving cups, and garnish with shavings.
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  • 2/3 cup sugar
  • 1/3 cup unsweetened Dutch-process cocoa (spooned and leveled)
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 2 1/2 cups whole milk
  • 4 large egg yolks
  • 2 tablespoons unsalted butter
  • 1 teaspoon pure vanilla extract
  • 4 ounces bittersweet chocolate, chopped, plus shavings

Directions

  1. Place a fine-mesh sieve over a medium bowl; set aside. In a medium saucepan, whisk together sugar, cocoa, cornstarch, and salt. Gradually whisk in milk, taking care to dissolve cornstarch. Whisk in egg yolks.
  2. Whisking constantly, heat over medium until the first large bubble sputters, about 8 minutes. Reduce heat to low; cook, whisking, 1 minute. Remove from heat; immediately pour through sieve into bowl. Add butter, vanilla, and chocolate; stir until smooth.
  3. Place plastic wrap on surface of pudding (to prevent a skin from forming); chill at least 3 hours (or up to 3 days). To serve, whisk until smooth; divide among serving cups, and garnish with shavings.

INGREDIENTS 1 medium banana 1 cup mango cubes 1 cup fresh pineapple chunks 2 Tbsp water 1 Tbsp fresh lemon juice PREPARATION 1. Peel banana and cut into 1-in. pieces. Place banana slices, mango cubes and pineapple chunks on a wax paper lined rimmed baking sheet. Freeze 1 1/2 to 2 hours until completely frozen. 2. Process fruit, water and lemon juice in a  food processor until smooth. Serve immediately or freeze up to 2 weeks. Total time includes freezing
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INGREDIENTS

  • 1 medium banana
  • 1 cup mango cubes
  • 1 cup fresh
  • pineapple chunks
  • 2 Tbsp water
  • 1 Tbsp fresh lemon juice

PREPARATION

1. Peel banana and cut into 1-in. pieces. Place banana slices, mango cubes and pineapple chunks on a wax paper lined rimmed baking sheet. Freeze 1 1/2 to 2 hours until completely frozen.

2. Process fruit, water and lemon juice in a  food processor until smooth. Serve immediately or freeze up to 2 weeks.

Total time includes freezing

Ingredients: 4 sheets phyllo dough sugar spray-on canola oil (185 ml) 3/4 cup 1% milk peel of 1/2 lemon 8gm (1/2 envelope) gelatin 125 ml (1/2 cup) low fat cream cheese, cold 125 ml (1/2 cup) sour cream, cold 85 ml (1/3 cup) Splenda or other sweetener 2.5 ml (1/2 teaspoon) vanilla 1 cup cherries, pitted and sliced in half Layer the 4 sheets of phyllo dough together spraying oil and sprinkling 1 to 2 teaspoons of oil between each layer. Cut stack of sheets into squares a little larger than your tart tins or muffin cups. Push each square of dough into a tin or muffin cup. Bake in a 400F oven for 8 minutes. Remove from pan and set aside to cool. If you have extras, if if you make the shells ahead of time, you can store them, once cool, in an airtight container. Simmer milk with lemon peel and gelatin on the stove over medium heat for 10 minutes or until reduced to 1/2 cup and the gelatin is dissolved. Strain out the peel. Puree milk and cream cheese until smooth. Add vanilla, Splenda and sour cream and process again. Refrigerate for 1/2 to 1 +1/2 hours until mixture is cold and somewhat set like a very thick cream or a custard. If I’m in a hurry, I chill mine in the freezer, stirring once every 10 minutes. Spoon mixture into 6 tart shells and top with cherries.
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Ingredients:

  • 4 sheets phyllo dough
  • sugar
  • spray-on canola oil
  • (185 ml) 3/4 cup 1% milk
  • peel of 1/2 lemon
  • 8gm (1/2 envelope) gelatin
  • 125 ml (1/2 cup) low fat cream cheese, cold
  • 125 ml (1/2 cup) sour cream, cold
  • 85 ml (1/3 cup) Splenda or other sweetener
  • 2.5 ml (1/2 teaspoon) vanilla
  • 1 cup cherries, pitted and sliced in half

Layer the 4 sheets of phyllo dough together spraying oil and sprinkling 1 to 2 teaspoons of oil between each layer. Cut stack of sheets into squares a little larger than your tart tins or muffin cups. Push each square of dough into a tin or muffin cup. Bake in a 400F oven for 8 minutes. Remove from pan and set aside to cool. If you have extras, if if you make the shells ahead of time, you can store them, once cool, in an airtight container.

Simmer milk with lemon peel and gelatin on the stove over medium heat for 10 minutes or until reduced to 1/2 cup and the gelatin is dissolved. Strain out the peel. Puree milk and cream cheese until smooth. Add vanilla, Splenda and sour cream and process again. Refrigerate for 1/2 to 1 +1/2 hours until mixture is cold and somewhat set like a very thick cream or a custard. If I’m in a hurry, I chill mine in the freezer, stirring once every 10 minutes.

Spoon mixture into 6 tart shells and top with cherries.