gen doux

  • Archive
  • RSS
  • Ask me anything
View Separately

Source: mochacafe

    • #reblog
  • 1 year ago > mochacafe
  • 3126
  • Permalink
  • Share
    Tweet
View Separately
    • #Ripe mango and lime cake
  • 1 year ago
  • Permalink
  • Share
    Tweet
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.
View Separately

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.
    • #shark and beach cupcakes
  • 2 years ago
  • Permalink
  • Share
    Tweet
 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.
View Separately

  • 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.

    • #Double chocolate pudding
  • 2 years ago
  • Permalink
  • Share
    Tweet
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
View Separately

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

    • #mango-pineapple sorbet
  • 2 years ago
  • Permalink
  • Share
    Tweet
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.
View Separately

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.

    • #Cherry and Lemon Creamcheese Tarts
  • 2 years ago
  • Permalink
  • Share
    Tweet
← Newer • Older →
Page 1 of 3

About

sweetness and delight.

feel free to browse or reblog all of the recipes.
  • RSS
  • Random
  • Archive
  • Ask me anything
  • Mobile

Effector Theme by Carlo Franco.

Powered by Tumblr