Sprinkles’ Strawberry Cupcakes

Ingredients

 

  • 2/3 cup whole fresh or frozen strawberries, thawed
  • 1 1/2 cups all-purpose flour, sifted
  • 1 teaspoon baking powder
  • 1/4 teaspoon coarse salt
  • 1/4 cup whole milk, room temperature
  • 1 teaspoon pure vanilla extract
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1 cup sugar
  • 1 large egg, room temperature
  • 2 large egg whites, room temperature

Directions

  1. Preheat oven to 350 degrees. Line a 12-cup muffin tin with cupcake liners; set aside.

  2. Place strawberries in a small food processor; process until pureed. You should have about 1/3 cup of puree, add a few more strawberries if necessary or save any extra puree for frosting; set aside.

  3. In a medium bowl, whisk together flour, baking powder, and salt; set aside. In a small bowl, mix together milk, vanilla, and strawberry puree; set aside.

  4. In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium-high speed, until light and fluffy. Gradually add sugar and continue to beat until well combined and fluffy. Reduce the mixer speed to medium and slowly add egg and egg whites until just blended.

  5. With the mixer on low, slowly add half the flour mixture; mix until just blended. Add the milk mixture; mix until just blended. Slowly add remaining flour mixture, scraping down sides of the bowl with a spatula, as necessary, until just blended.

  6. Divide batter evenly among prepared muffin cups. Transfer muffin tin to oven and bake until tops are just dry to the touch, 22 to 25 minutes. Transfer muffin tin to a wire rack and let cupcakes cool completely in tin before icing.

Sprinkles’ Strawberry Frosting

Ingredients

  • 1/2 cup whole frozen strawberries, thawed
  • 1 cup (2 sticks) unsalted butter, firm and slightly cold
  • Pinch of coarse salt
  • 3 1/2 cups confectioners’ sugar, sifted
  • 1/2 teaspoon pure vanilla extract

Directions

  1. Place strawberries in the bowl of a small food processor; process until pureed. In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and salt on medium speed until light and fluffy. Reduce mixer speed and slowly add confectioners’ sugar; beat until well combined. Add vanilla and 3 tablespoons strawberry puree (save any remaining strawberry puree for another use); mix until just blended. Do not overmix or frosting will incorporate too much air. Frosting consistency should be dense and creamy, like ice cream.

 

 

Peanut Butter Fudge Cake

Ingredients

Directions

  1. Combine flour, white sugar, and baking soda in a large mixing bowl; set aside.
  2. Melt 1 cup butter or margarine in a heavy saucepan; stir in 1/2 cup cocoa. Stir in buttermilk, and eggs until well blended. Cook over medium heat, stirring constantly, until mixture boils. Remove from heat. Mix into flour mixture, stirring until smooth. Stir in 1 teaspoon vanilla. Pour batter into a greased and floured 13 x 9 inch baking pan.
  3. Bake at 350 degrees F (175 degrees C) for 20 to 25 minutes, or until an inserted wooden pick comes out clean. Cool 10 minutes on a wire rack. Carefully spread peanut butter over warm cake. Cool completely.
  4. To Make Frosting: Combine 1/2 cup butter or margarine, 1/4 cup cocoa, and buttermilk in a small sauce pan. Bring to a boil over medium heat, stirring constantly. Pour over confectioners’ sugar, stirring until smooth. Stir in 1 teaspoon vanilla. Spread chocolate frosting over peanut butter on cake. Cut into squares.

CHOCOLATE COVERED STRAWBERRY

Ingredients

  • 6 ounces semisweet chocolate, chopped
  • 3 ounces white chocolate, chopped
  • 1 pound strawberries with stems (about 20), washed and dried very well

Directions

Put the semisweet and white chocolates into 2 separate heatproof medium bowls. Fill 2 medium saucepans with a couple inches of water and bring to a simmer over medium heat. Turn off the heat; set the bowls of chocolate over the water to melt. Stir until smooth. (Alternatively, melt the chocolates in a microwave at half power, for 1 minute, stir and then heat for another minute or until melted.)

Once the chocolates are melted and smooth, remove from the heat. Line a sheet pan with parchment or waxed paper. Holding the strawberry by the stem, dip the fruit into the dark chocolate, lift and twist slightly, letting any excess chocolate fall back into the bowl. Set strawberries on the parchment paper. Repeat with the rest of the strawberries. Dip a fork in the white chocolate and drizzle the white chocolate over the dipped strawberries.

Set the strawberries aside until the chocolate sets, about 30 minutes.

Peanut Butter Chocolate Cheesecake

INGREDIENTS

  • 1/4 cup plus 2 tablespoons chopped unsalted peanuts, divide
  • 1 store brought chocolate crumb crust
  • 2 tablespoons caramel topping, divided
  • 1 2/3 cups peanut butter & milk chocolate morsels
  • 1/4 cup milk
  • 8 ounces cream cheese, softened
  • 1/4 cup powdered sugar
  • 1 1/2 cups frozen nondairy whipped topping, thawed

DIRECTIONS

  • In a medium microwave-safe bowl, combine morsels and milk. Microwave on medium-high (70%) power for 45 seconds; stir. Morsels may retain some of their shape. If necessary, microwave mixture for an additional 10- to 15-second interval, stirring until melted.
  • In a large mixer bowl, beat cream cheese and sugar until creamy. Beat in chocolate mixture. Add whipped topping and stir vigorously until smooth. Spoon into prepared pie crust and swirl top. Sprinkle with remaining peanut and drizzle with remaining caramel topping. Cover and refrigerate for at least 1 hour or until frozen.

Kokakia (Greek cream puffs with chocolate glaze)

 

Ingredients

  • For the cookies:
  • β…” cup of sugar
  • 6 eggs, separated
  • 1 cup of flour
  • 6ΒΌ tablespoons of cornstarch
  • For the filling:
  • 1 cup + 3Β½ ounces of whole milk
  • β…” cup of heavy cream
  • 6 tablespoons + 1 teaspoon of sugar
  • 1 egg
  • 1 egg yolk
  • β…“ cup of cornstarch
  • For the syrup:
  • β…” cup of water
  • ΒΎ cup of sugar
  • For the chocolate glaze:
  • β…” cup of heavy cream
  • 8ΒΎ ounces of bittersweet or semi-sweet couverture chocolate (or baking chocolate)
  • 1 teaspoon of honey

Directions

Preheat the oven to 390F (200C).

Cookies

Cream 3/4 of the sugar and the egg yolks. Beat the remaining sugar and egg whites to stiff peak stage. Add half the egg white mixture to the egg yolk mixture, stir lightly and slowly add the the flour and cornstarch. When mixed, add the remaining egg white mixture.

Line a cookie sheet with parchment paper. Using a pastry bag, squeeze out small cookies the size and shape of vanilla wafers: circles about 1 1/2 inch in diameter and 1/4 inch high. Bake for 12 to 15 minutes, until golden. Cool on a rack.

Pastry Cream

  1. Place milk and cream in a saucepan over medium-low heat. Combine sugar, cornflour, egg and egg yolk, and add 1/3 of the warmed milk and cream mixture before it boils. Stir well, then pour back into the saucepan and continue to stir. As soon as the cream melds and begins to bubble, remove from heat. Empty the cream into a clean bowl, cover with plastic wrap, and set aside to cool.
  2. When the cream cools, stir gently with a wire whisk to soften, then place a small amount of cream (1-2 teaspoons) of cream on the flat side a cookie and place the flat side of another on top to create each pastry.

Syrup

  1. Boil the sugar and water together for 2 minutes. Allow to cool slightly, then dip one side of the filled kok cookie in the syrup. Set aside, syrup side up, on wax paper.

Chocolate Glaze

  1. Bring the cream to a boil in a saucepan over medium heat. Break up the chocolate into small pieces and stir into the cream. Add the honey and allow to boil for 2 minutes. Stir well until very smooth.
  2. Dip the kok into the chocolate glaze on the same side as the syrup.
  3. Refrigerate in a covered pan or dish for 1/2 hour before serving.

Maja Blanca.. :)

Ingredients

4 cups coconut milk
ΒΎ cup cornstarch
14 ounces condensed milk
ΒΎ cup fresh milk
ΒΎ cup granulated sugar
15 ounces whole sweet kernel corn
5 tbsp toasted grated coconut

Instructions

Pour the coconut milk in a cooking pot and bring to a boil.
Add the sugar, condensed milk, and whole sweet kernel corn then stir until all the ingredients are evenly distributed.
Simmer for 8 minutes
Combine the milk and cornstarch then whisk until the cornstarch is diluted
Pour the fresh milk and cornstarch mixture in the cooking pot and stir thoroughly.
Allow to cook while stirring until the mixture reaches your desired thickness
Pour the mixture in a serving tray then arrange and flatten the top using a flat tool such as a wooden spatula
Allow to cool down then refrigerate for at least 1 hour
Garnish with toasted grated coconut (or latik if available)

Lemon Cake

cake.jpg

INGREDIENTS

  • 1 cup (2 sticks) unsalted butter, room temperature, plus more for pans
  • 2 1/2 cups all-purpose flour (spooned and leveled), plus more for pans
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1 tablespoon lemon zest
  • 2 cups sugar
  • 2 large eggs plus 3 large egg yolks
  • 1/4 cup plus 2 tablespoons fresh lemon juice
  • 1 cup low-fat buttermilk
  • 1 lemon, thinly sliced and seeded

DIRECTIONS

  1. Preheat oven to 350 degrees. Butter and flour two 8-by-2-inch cake pans, tapping out excess flour. In a medium bowl, whisk flour, baking powder, baking soda, salt, and lemon zest.

  2. In a large bowl, using an electric mixer, beat butter and 1 1/2 cups sugar until light and fluffy. With mixer on low, beat in eggs and yolks, one at a time. Beat in 2 tablespoons lemon juice. Alternately beat in flour mixture and buttermilk beginning and ending with flour mixture; mix just until combined.
  3. Divide batter between pans; smooth tops. Bake until cakes pull away from sides of pans, 32 to 35 minutes. Let cool in pans 10 minutes. Run a knife around edges of pans and invert cakes onto a wire rack.

  4. While cakes are baking, bring remaining 1/2 cup sugar and 1/2 cup water to a boil in a saucepan. Add lemon slices and simmer 25 minutes. Using a slotted spoon, transfer lemon slices to a waxed-paper-lined plate. Stir remaining 1/4 cup fresh lemon juice into syrup.

  5. Using a toothpick, poke holes in warm cakes on rack. Brush with lemon syrup. Let cool completely. Prepare frosting, substituting 2 tablespoons fresh lemon juice for vanilla extract. Frost cooled cakes and top with candied lemon slices.

Avocado Pie

INGREDIENTS

1
ripe, Fresh California Avocado, seeded, peeled and mashed
1/2 cup
lemon juice
As needed
Lemon zest to taste
1
(14 oz.) can sweetened condensed milk
1
(9-inch) prepared graham cracker pie crust
As needed
Whipped cream, for garnish
As needed
Sliced almonds, for garnish

INSTRUCTIONS

  1. Blend avocado, lemon juice, lemon zest and sweetened condensed milk until smooth.
  2. Pour mixture into prepared pie crust.
  3. Top with whipped cream and sliced almonds, if desired.
  4. Place pie in refrigerator for 3-4 hours and allow to set.
  5. Slice and serve.

Cheesecake Bites in Sugar Cookie Cups

Ingredients

Cookie cups

  • 1 cup butter softened to room temperature
  • 1 cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • 1 large egg
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda

Cheesecake Filling

  • 24 oz cream cheese softened, 3 packages
  • 1 cup granulated sugar
  • 1 teaspoon vanilla
  • 1/2 cup heavy whipping cream
  • 1/2 cup sour cream

Fruit topping

  • Fruit of your choice I chose strawberries and blueberries

Instructions

Cookie cups

  1. Preheat oven to 350 degrees F.
  2. In mixer combine butter, sugar and vanilla. Beat until creamy.
  3. Add in egg, stir until combined.
  4. Gradually add in flour and baking soda. Stir until dough clumps together.
  5. Grease the protruding cups of a mini-muffin tin.
  6. Roll dough into 1-inch sized balls, and press over the back end of a cup of the muffin tray. Spread so that dough covers the bottom and a small amount reaches over all sides of the cup.*
  7. Bake on 350 degrees for 7 minutes, or until the “rim” of the cookie cups start to turn golden brown.

Cheesecake filling

  1. In stand mixer, beat cream cheese until smooth.
  2. Stir in sugar and vanilla, beat until creamy.
  3. Beat in heavy cream, beat on medium-high for 1-2 minutes
  4. Reduce speed to low and beat in 1/2 cup sour cream.
  5. Refrigerate until cookie cups have cooled completely and are ready to be filled/served.
  6. Up to a few hours before serving, pipe (or spoon) cheesecake filling in to completely cooled cookie cups. Top with desired fruit and serve.