Ingredients:
1 cup unsalted butter, frozen whole
1 1/2 cups fresh blueberries
1/2 cup white chocolate chips (optional)
1/2 cup whole milk
1/2 cup sour cream
2 cups unbleached all-purpose flour, plus additional for work surface
1/2 cup granulated sugar, plus extra for sprinkling
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon table salt
Whisk together dry ingredients, add cold butter and milk and cream.
Whisk well with your hands and form a ball with the dough.
Turn the dough and any floury bits onto a well floured work surface. Lightly flour your hands and the dough and knead the dough gently 6-8 times until it just holds together in a ragged ball, adding additional flour as needed to prevent sticking.
Roll dough into approximate 12-inch square. Then fold dough into thirds like a business letter, using bench scraper or metal spatula to release dough if it sticks to counter top. Lift short ends of dough and fold into thirds again to form approximate 4-inch square. Transfer dough to plate lightly dusted with flour and chill in freezer 5 minutes.
Transfer dough to floured work surface and roll again into a 12-inch square. Sprinkle blueberries and white chocolate chips evenly over surface of dough, then press down so they are slightly embedded in dough. Using bench scraper or thin metal spatula, loosen dough from work surface. Roll up dough, pressing to form tight log, and pinch the seam closed.
Lay seam-side down and press log into 12 by 4-inch rectangle. Using sharp, floured knife, cut rectangle crosswise into 4 equal rectangles. Cut each rectangle diagonally to form 2 triangles.
Transfer the scones to parchment-lined baking sheet. Brush tops with melted butter and sprinkle lightly with sugar. Bake until tops and bottoms are golden brown, 18 to 25 minutes, rotating the pan halfway through baking. Transfer to wire rack and let cool 10 minutes before serving.
Mum and Dad's german wedding anniversary. This cake is heavier than they like, but i had do that, it's so fu**ing good!
Try it! Its heavy even when you bake it! =D
Ingredients
For Cake:
2 cups all-purpose flour
2 1/2 cups sugar
3/4 cup unsweetened cocoa powder, preferably Dutch process
2 teaspoons baking soda
1 teaspoon salt
1 cup neutral vegetable oil, such as canola, soybean or vegetable blend
1 cup sour cream
1 1/2 cups water
2 tablespoons distilled white vinegar
1 teaspoon vanilla extract
2 eggs
Peanut Butter Frosting
10 ounces cream cheese, room temperature
1 stick (4 ounces) unsalted butter, room temperature
5 cups confectioners’ sugar, sifted
2/3 cup smooth peanut butter, preferably a commercial brand (because oil doesn’t separate out)
Chocolate-Peanut Butter Glaze:
8 ounces semi-sweet chocolate, coarsely chopped
3 tablespoons smooth peanut butter
2 tablespoons light corn syrup
1/2 cup half-and-half
Preheat the oven to 180 degrees. Butter the bottoms and sides of three 8-inch round cake pans. Cut three rounds of parchment paper to line the bottom of each pan; butter the parchment paper.
Sift flour, sugar, cocoa powder, baking soda, and salt into a large bowl. Whisk to combine. Add in oil and sour cream; whisk to blend. Beat in water gradually. Add vinegar and vanilla. Beat in eggs until well blended. Scrape down the sides of the bowl to ensure batter is well-mixed.
Divide evenly between 3 prepared pans.
Bake for 30 to 35 minutes, or until it passes the toothpick test. Cool in the pans for 10-20 minutes. Turnout onto wire racks, carefully peel off the paper liners, and firm them up in the freezer for 30 minutes.
To frost, place one layer flat side up on a cake stand or serving plate. Spread Peanut Butter Frosting evenly on top, repeat with the next layer. Place the last layer on top and frost the entire cake with a thin layer of frosting – you are going to make a crumb coat; this part is crucial (a crumb coat keeps crumbs from showing up on your final layer of frosting).
Put the cake (with a thin layer of the peanut butter frosting all over) back in the freezer for 20 minutes. The frosting will now be somewhat firm on the cake, now you can use the remaining frosting to cover the entire cake, without a crummy mess! When fully frosted, you may want to chill again for 10 minutes.
To decorate with the glaze, set the cake plate on a sheet of parchment paper to catch drips. Pour the glaze directly over the center of the cake, and using a spatula, spread it lightly over the top and to the edges so that it falls down the sides in large drips. To set the cake, you may want to refrigerate it again when you’re done.
Beat the cream cheese, butter and peanut butter until light and fluffy in a large bowl with a mixer. Add the confectioners’ sugar gradually, mixing thoroughly and scraping down the sides of the bowl often. Continue to beat until blended, about 3 to 4 minutes.
If you do have a double boiler or a metal bowl that you can set over simmering water, combine the chocolate, peanut butter, and corn syrup. Cook while whisking often until the chocolate is melted and the mixture is smooth. Last, remove from the heat, whisk in the half-and-half and beat until smooth. Pour over the cake while still warm =D
When I saw this cake posted, I knew I wanted to make it for Valentina's B-Day. It was a huge hit! You have to make this for your next big event!
Yes it's taken me that long to blog about it, but I was remembering it today and hurried to post about it. You can make this cake with Ringos or Pan di Stelle cookies.
BIG Sushi & Oreo dinner for tonight!
Ingredients
For cake:
2 c. sugar
1-3/4 c. all-purpose flour
3/4 c. Hershey's Cocoa
1-1/2 tsp baking powder
1-1/2 tsp baking soda
1 tsp salt
2 eggs
1 c. milk
1/2 c. vegetable oil
2 tsp vanilla extract
1 c. boiling water
10-15 oreos twisted to separate cookies and reveal cream center
15 oreos, chopped directly in half through cookie
For icing:
1/2 c. (1 stick) butter, melted
2/3 c. Hershey's Cocoa
3 c. powdered sugar
1/3 c. milk
1 tsp vanilla extract
For filling:
1/3 c. whipping cream
2 tsp powdered sugar
small dash vanilla extract
1/8 c. oreo cookie crumbs, made from reserved oreo sides
Preheat oven to 180 degrees and prepare two round baking pans, lining with parchment. -On one layer of cake, place cookie into the bottom of one pan.
Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl.
Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes.
Stir in boiling water (batter will be thin).
Pour batter very carefully into prepared pans.
Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean.
Cool 10 minutes; remove from pans and place onto wire racks.
Remove parchment and cool completely.
Meanwhile, make frosting:
Stir melted butter into cocoa.
Alternately add powdered sugar and milk, beating to spreading consistency.
Add small amount additional milk, if needed. -Stir in vanilla. (About 2 cups frosting.)
Meanwhile, make filling:
In the bowl of an electric mixer, whip the cream, sugar and vanilla until stiff. Gently fold in the cookie crumbs.
Scoop the mixture into a piping bag (or gallon sized ziploc bag).
When cake is completely cooled, make icing dam around the top edge of the layer of cake that has oreos baked into it.
Fill icing dam with a layer of cream filling.
Place other cake layer on top, and frost with chocolate frosting.
Place oreo halves around bottom edge and top of cake.
Serve or store in refrigerator =D
Ormai per i compleanni, l'addetta sono io! Oggi è il compleanno di Pino e Sylvia come si può immaginare, mi ha chiesto una torta. Essendo stata ieri tutta la giornata a preparare dolci e torte per il locale, non potevo fare lo stesso anche il giorno dopo.. Quindi ho scelto un dolce senza pretese, semplice e che piace a tutti. Il successo è assicurato! =)
Ingredienti:
500 gr. Pan di stelle
400 ml. panna liquida da montare
300 gr. nutella
Latte q.b.
Montate la panna e aggiungete la Nutella, mescolando dal basso verso l'alto (montate e aggiungete poco alla volta per regolarvi con le dosi).
Riempite un piatto fondo con latte tiepido o a temperatura ambiente e inzuppate, ma non troppo, i biscotti.
Costruzione: su un vassoio di alluminio stendete un leggero primo strato di crema, coprite tutto con i biscotti bagnati nel latte, ricoprite con un abbondante strato di crema, di nuovo con i biscotti bagnati e infine l'ultimo strato di crema.
Io l'ultimo strato l'ho decorato con la sac a poche per decorarlo meglio.
Di solito si aggiunge anche il cacao, ma data la mia decorazione, stavolta l'ho lasciata integra =)
La mia prima torta in vendita per un Pub =D
E' un grande trionfo per me, solo grazie alla pubblicità che mi sono creata da sola u.u
Propongo per stasera Guinnes Cake and Guinness Cupcakes per un pubblico completamente ignaro di questi sapori.
Attendiamo risposte stasera =D
For the cake:
2 cups Guinness cake
1 cup dark unsweetened cocoa powder
½ cup unsalted butter, cut into 1-inch pieces
1¼ cups granulated sugar
½ cup dark brown sugar
2 cups all-purpose flour
1¼ teaspoons baking soda
1 teaspoon salt
2 eggs
For Fudge Frosting:
60 gr. dark chocolate, melted and cooled slightly
½ cup unsalted butter, softened
1 teaspoon salt
¼ cup Guinnes Beer
2/3 cup dark unsweetened cocoa powder
2 cups powdered sugar
For second Fudge Cupcakes frosting:
60 gr. dark chocolate, melted
1/2 cup butter, softened
1 teaspoon salt
1/4 Guinnes Beer
2/3 cup dark cocoa powder
2 cups powdered sugar
3 full tablespoons creamy Peanut Butter
Preheat oven to 180°. Generously spray the inside of a 10-inch bundt pan with nonstick cooking spray, or butter the pan and dust with flour, shaking out the excess flour; set aside.
In a medium saucepan, heat the beer, cocoa powder and butter over medium heat until the butter is melted. Add the sugars and whisk until dissolved. Remove from the heat and let cool.
In a medium bowl, whisk the flour, baking soda and salt together.
In a small bowl, whisk the eggs until just beaten, then whisk them into the cooled cocoa mixture until combined. Gently fold the flour mixture into the cocoa mixture. The batter will be slightly lumpy, which is okay. Do not overbeat it, as it could cause the cake to be tough.
Pour the batter into the prepared pan and bake for 35 to 40 minutes, rotating the pan halfway through the baking time, until a small sharp knife inserted into the cake comes out clean.
Transfer the pan to a wire rack to cool completely. Gently loosen the sides of the cake from the pan and turn it out onto the rack.
To make the Root Beer Fudge Frosting, put all of the ingredients in a food processor.
Pulse in short bursts until the frosting is shiny and satiny, scraping the sides of the food processor a couple of times. (If you don’t have a food processor, simply throw it all into the bowl of a stand mixer or a large bowl using a hand mixer and mix on medium-low until combined and satiny smooth.)
Use a spatula to spread the fudge frosting over the cake in a thick layer. Let the frosting set before serving. Store leftovers wrapped well or in an airtight container at room temperature.
Prepare second frosting in the same way and add peanut butter.
Decorate =)
Ingredients:
1 cup of almond flour
1/4 cup of pistachio flour
250 gr. powder sugar
3 large wgg whites
For filling:
400 ml. whipping cream
100 gr. pistachio paste
+ sugar (optional)
Prepare two baking sheets with parchment or silpats and set aside.
Preheat oven to 180°.
Add half of the powdered sugar, whole almonds or almond meal, and pistachios to a food processor and process to a fine, even powder. (I recommend processing even if using almond meal as I often find it not finely ground enough.) When done, sift the contents of the processor bowl into a large mixing bowl to remove any last lumps. If there is only a small amount of larger particles left in the strainer, I just throw it out; however, if there is a significant quantity, i.e. more than 1-2 tablespoons, return all ingredients back to the processer and continue to grind to a finer texture.
Add the egg whites with remaining powdered sugar the bowl of an electric mixer fitted with the whisk attachment and beat on medium-high speed until frothy. Turn the mixer speed to high and continue beating until the meringue holds stiff peaks.
Add one half of the meringue to the mixing bowl containing the almond/sugar/pistachio mixture and fold in using a silicon spatula. Add the remaining meringue and continue to fold until the batter looks like flowing lava. It will be thick but should still spread.
Add the batter to a pastry bag fitted with a tip or a gallon sized plastic bag with the corner snipped off. Pipe out circles of batter on the prepared baking sheets approximately 1.5” wide in diameter. Allow some distance between the piped circles for spreading. When finished piping, rap the baking sheets on the counter firmly to allow any air bubbles to settle. Sprinkle chopped pistachios on half of the shells, if a topping is desired.
Set the pans aside for 2 hrs to allow the macarons to dry and a skin to form on top. Test by gently poking with your finger. The macarons will be ready when dry to the touch and your finger only leaves a slight impression.
Bake for 15 minutes to 180°.
For filling: whis the cream until puffy and add pistachio paste.
Mix well and add sugar if you want.
With another pastry bag fill the cookies with pistachio cream and cover with another shell.
Let them cool in the fridge or let them coagulate at room temperature before serving =)
