December 2011 ~ chocolate desserts recipes | Healthy chocolate recipes | Raspberry angel cakes

Friday, December 30, 2011

Valentine Raspberry Chocolate Fudge Red Velvet Cake



Valentine Raspberry Chocolate Fudge Red Velvet Cake



Ingredients:

* 1 - 18 1/4 oz. box red velvet cake mix
* 1 - 3.9 oz. box instant chocolate fudge pudding and pie filling mix
* 1 1/4 cups water
* 1/2 cup crème de cocoa or raspberry liqueur or brandy
* 1/2 cup vegetable oil
* 4 jumbo or extra large eggs (at room temperature)
* 1 - 12 oz. jar seedless raspberry jam
* Vanilla Buttercream Frosting, 7-Minute Icing or Chocolate Fudge Frosting

Preparation:

Preheat oven to 350° F.

In a large bowl, combine cake mix, pudding mix, water, cup crème de cocoa or raspberry liqueur or brandy, and oil; add eggs and beat at medium speed of an electric mixer for 4 minutes, scraping down sides of bowl as necessary.

Fold in pecans. Spoon into two wax paper-lined greased 9-inch-wide heart shaped layer pans or one greased and floured 10-inch Bundt or tube pan. Bake for 30 to 35 minutes (heart-shaped layer pans) or 45 minutes (tube or Bundt pan), or until a wooden pick inserted into the cake layers or cake comes out clean.

Let cake or cake layers cool for 10 minutes in pan(s), top side up for tube cake and upside down for Bundt cake. Turn out onto wire rack(s) to finish cooling.

For heart-shape cake, arrange one layer on a cake serving plate. Evenly spread raspberry jam over cake layer. Top with second layer. Evenly spread top and sides with frosting of choice.

For tube or Bundt cake, spread frosting of choice over top and sides of cake. Sprinkle decorative confectioners' red sugar over cake as desired.
Servings:

Source : morerecipes.com
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Bahian Seafood Stew with Coconut and Tomato


Bahian Seafood Stew with Coconut and Tomato

* Contributed by Eric Ripert

* ACTIVE:
* TOTAL TIME: 45 MIN
* SERVINGS: 4

Recipe: Bahian Seafood Stew with Coconut and Tomato

Ingredients

1. 2 tablespoons canola oil
2. 2 shallots, minced (1/2 cup)
3. 2 medium garlic cloves, minced
4. 1 small onion, cut into 1/2-inch dice
5. 1 red bell pepper, cut into 1/2-inch dice
6. 1 tablespoon minced fresh ginger
7. 1 stalk of lemongrass, tough outer leaves discarded and stalk smashed
8. 3 tomatoes—halved, seeded and cut in 1/4-inch dice
9. Salt and freshly ground pepper
10. 1 1/2 pounds large shrimp, shelled and deveined
11. 1 cup unsweetened coconut milk
12. 12 cilantro leaves, plus 1 tablespoon chopped cilantro
13. 1/2 pound skinless grouper fillet, cut into 1-inch pieces
14. 2 tablespoons fresh lime juice

1. Heat the oil in a medium enameled cast-iron casserole. Add the shallots, garlic, onion, bell pepper, ginger and lemongrass and cook over moderate heat until the vegetables are softened, about 7 minutes. Add the tomatoes, season with salt and pepper and cook for 3 minutes. Season the shrimp with salt and pepper and add them to the casserole along with the coconut milk and cilantro leaves. Cover and cook for 2 minutes. Season the grouper with salt and pepper; add to the casserole, cover and cook for 3 minutes. Discard the lemongrass. Add the lime juice and season the stew with salt and pepper. Garnish with the chopped cilantro and serve.

Serve With Steamed white rice and thin lime wedges.

Source:www.foodandwine.com

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Chocolate-Caramel Sandwich Cookies


Chocolate-Caramel Sandwich Cookies

* Contributed by Rachel Thebault

* ACTIVE: 1 HR 10 MIN
* TOTAL TIME: 3 HRS
* SERVINGS: makes about 3 1/2 dozen sandwich cookies


Recipe: Chocolate Caramel Sandwich Cookies


Cookie Dough

1. 1 1/2 sticks unsalted butter, softened
2. 1 cup sugar
3. 1 large egg, at room temperature
4. 1 1/2 cups plus 2 tablespoons all-purpose flour
5. 1/2 cup unsweetened cocoa powder
6. Pinch of salt

Caramel Filling

1. 2 1/4 cups sugar
2. 1 3/4 cups heavy cream
3. 1/3 cup honey
4. 1 tablespoon light corn syrup
5. 1 vanilla bean, split and seeds scraped
6. 4 tablespoons unsalted butter, softened

Chocolate Glaze


1. 12 ounces bittersweet chocolate, coarsely chopped
2. 3 tablespoons unsalted butter

1. MAKE THE GLAZE In a standing electric mixer fitted with the paddle, beat the butter and sugar at medium speed until fluffy. Beat in the egg. Sift the flour, cocoa and salt into the bowl and beat at low speed until the dough comes together, 2 minutes. Turn the dough out onto a lightly floured surface and knead 2 or 3 times. Flatten into 2 disks, wrap in plastic and chill until firm, about 30 minutes.
2. Preheat the oven to 350°. Line 2 large baking sheets with parchment paper. Roll out each disk of dough between 2 sheets of plastic wrap to a scant 1/4-inch thickness. Using a floured 1 3/4-inch round cookie cutter, stamp out as many rounds as possible; transfer to the baking sheets. Gather the scraps, reroll and stamp out as many cookies as possible. Bake the cookies for about 20 minutes, until puffed and set, shifting the baking sheets for even baking. Let the cookies cool on the baking sheets.
3. Oil the bottom and sides of a 9-inch-square cake pan and line the bottom with a sheet of wax paper, long enough to reach 2 inches up 2 sides of the pan. In a medium saucepan, stir together the sugar, cream, honey, corn syrup and vanilla seeds and bring to a boil. (Reserve the vanilla pod for another use.) Set a candy thermometer in the saucepan and cook over moderately high heat, stirring occasionally, until the temperature reaches 250°. Remove from the heat. Remove the thermometer and stir in the butter. Pour the caramel into the prepared pan and let cool for 45 minutes.
4. Lift the caramel out of the pan and transfer to a cutting board. Using a 1 1/4-inch round cookie cutter, stamp out rounds of caramel and sandwich them between the cookies, pressing gently to flatten slightly. Wrap any remaining caramel bits individually in wax paper and save for another use.
5. Melt the chocolate with the butter in a double boiler. Line a baking sheet with wax paper. Dip the cookies halfway into the chocolate glaze, allowing any excess to drip back into the pot. Set the cookies on the wax paper and refrigerate for about 20 minutes, until just set. Transfer the cookies to a plate and serve.


Source:www.foodandwine.com
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Thursday, December 29, 2011

Herb-Marinated Chicken Skewers with Harissa


Herb-Marinated Chicken Skewers with Harissa

* Contributed by Andres Barrera

* ACTIVE:
* TOTAL TIME: 45 MIN Plus 2hr Marinating
* SERVINGS: 4

Andres Barrera briefly marinates chicken in herbs and cumin before skewering and grilling it; then he serves it with a cool chickpea puree and fiery harissa. His harissa is a knockout, scented with toasted and ground cumin seeds, coriander and caraway seeds, but jarred harissa also works.
Source :www.foodandwine.com
Recipe: Herb-Marinated Chicken Skewers with Harissa

Chicken

1. 1/4 cup extra-virgin olive oil
2. 1 tablespoon rosemary leaves
3. 1 teaspoon chopped thyme
4. 1 teaspoon chopped oregano
5. 1 teaspoon ground cumin
6. 1 1/2 pounds skinless, boneless chicken breast halves, cut into 1 1/2-inch cubes
7. Salt

Harissa


1. 1 teaspoon cumin seeds
2. 1 teaspoon coriander seeds
3. 1 teaspoon caraway seeds
4. 2 roasted red peppers from a jar, coarsely chopped
5. 1 red Thai chile, with seeds, chopped
6. 1 garlic clove, chopped
7. 3 tablespoons extra-virgin olive oil
8. 1 tablespoon freshly squeezed lemon juice
9. Salt
10. Hummus, for serving

1. In a large bowl, mix the olive oil with the rosemary, thyme, oregano and ground cumin. Add the chicken and toss well. Cover and refrigerate for at least 2 hours or overnight.
2. In a small skillet, toast the cumin, coriander and caraway seeds over moderately high heat, shaking the skillet a few times, until the spices are fragrant, about 2 minutes. Transfer to a spice grinder and let cool completely. Grind to a powder.
3. In a blender, combine the roasted peppers with the chile, garlic, olive oil, lemon juice and ground spices and puree. Season the harissa with salt.
4. Light a grill. Thread the chicken pieces onto 8 metal skewers. Season with salt and grill over moderately high heat, turning, until nicely charred and just cooked, about 14 minutes. Serve the skewers with the harissa and hummus.

Make Ahead The harissa can be refrigerated for up to 5 days. Bring to room temperature before serving.

Source:www.foodandwine.com
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Earl Grey Devil's Food Cakes with Cherries


Earl Grey Devil's Food Cakes with Cherries

* Contributed by Zak Pelaccio

* ACTIVE:
* TOTAL TIME: 3 HRS
* SERVINGS: 8
Recipe: Earl Grey Devil's Food Cakes with Cherries

Ingredients

1. 3/4 cup plus 2 tablespoons heavy cream
2. 3 1/2 ounces bittersweet chocolate, finely chopped
3. 4 tablespoons cold unsalted butter, plus 1 1/2 tablespoons, melted
4. 1 pound sweet cherries, pitted and halved
5. 3/4 cup plus 3 tablespoons sugar
6. 1 tablespoon lemon juice
7. 1/2 cup all-purpose flour
8. 6 tablespoons unsweetened cocoa powder
9. 3/4 teaspoon baking soda
10. 1/4 teaspoon baking powder
11. 1 large egg
12. 1 large egg yolk
13. 6 tablespoons buttermilk
14. 1/4 cup plus 2 tablespoons warm brewed Earl Grey tea
15. Toasted pistachios, for garnish

1. In a medium saucepan, scald the cream. Off the heat, add the chocolate and let stand for 5 minutes; whisk until smooth. Add the cold butter and blend with an immersion blender until smooth. Refrigerate until firm, about 2 hours.
2. In a nonreactive medium saucepan, combine the cherries with 3 tablespoons of the sugar and the lemon juice and let stand for 30 minutes. Boil for 5 minutes, then cool.
3. Preheat the oven to 375°. Butter and flour 8 muffin cups. In a large bowl, whisk the remaining 3/4 cup of sugar with the flour, cocoa, baking soda and baking powder. In another bowl, whisk the egg with the egg yolk, buttermilk, tea and melted butter; whisk into the dry ingredients.
4. Pour the batter into the cups and bake for 15 minutes. Let cool slightly, then invert the cakes on a rack; let cool. Set the cakes on plates upside down and top with chocolate ganache. Spoon on the cherries, sprinkle with nuts and serve.


Source :www.foodandwine.com

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Tuesday, December 27, 2011

Cinnamon Polenta Pancakes


Cinnamon Polenta Pancakes
* Contributed by Marisa May

* ACTIVE:
* TOTAL TIME: 30 MIN
* SERVINGS: 4
Recipe: Cinnamon Polenta Pancakes

Ingredients


1. 1 1/4 cups all-purpose flour
2. 3/4 cup cornmeal
3. 1 tablespoon sugar
4. 1 teaspoon cinnamon
5. 1 teaspoon baking powder
6. 1/2 teaspoon baking soda
7. Pinch of salt
8. 1 cup low-fat buttermilk
9. 2 large eggs, beaten
10. 1/4 cup olive oil
11. 1/4 cup water

1. In a bowl, whisk the flour with the cornmeal, sugar, cinnamon, baking powder, baking soda and salt. In a bowl, whisk the buttermilk with the eggs, olive oil and water. Whisk the liquid ingredients into the dry ingredients, leaving small lumps.
2. Set a griddle or skillet over moderate high heat and spray it with vegetable oil spray. When the pan is hot, spoon in 1/4-cup mounds of batter and spread to form 4-inch rounds. Cook the pancakes until the bottoms are browned and bubbles appear on the surface, 2 minutes. Flip and cook until browned on the bottom, 1 to 2 minutes longer. Serve the pancakes warm.

Notes One Serving 416 cal, 54 gm carb, 18 gm fat, 3.3 gm sat fat, 11 gm protein, 4 gm fiber. Serve With Berry compote.



Source :www.foodandwine.com

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Flourless Chocolate-Almond Cakes


Flourless Chocolate Almond Cakes

* Contributed by Josiah Citrin
* ACTIVE:
* TOTAL TIME:
* SERVINGS: 8
Recipe: Flourless Chocolate Almond Cakes

Ingredients


1. 3 cups sliced almonds (about 10 ounces)
2. 1 1/2 sticks (6 ounces) unsalted butter, softened
3. 2/3 cup plus 2 tablespoons sugar
4. 4 large eggs, separated
5. 1/2 pound bittersweet chocolate, finely chopped
6. 2 large egg whites
7. Confectioners' sugar, for dusting
8. Lightly sweetened whipped cream

1. Preheat the oven to 350°. Lightly butter eight 3-inch-wide, 2-inch-deep metal rings or cleaned 6-ounce tuna cans, bottoms removed; coat with flour. Butter a large rimmed baking sheet and arrange the molds on the sheet.
2. Spread the sliced almonds on another rimmed baking sheet and toast in the oven for about 6 minutes, stirring a few times, until golden brown. Transfer the almonds to a plate and let cool completely. Set aside 1/2 cup for garnish; pulse the remaining almonds in a food processor until finely ground. Leave the oven on.
3. In a large bowl, using an electric mixer, beat the butter with 2/3 cup of the sugar on moderately high speed until light and fluffy, about 5 minutes. Beat in the egg yolks, 1 at a time, until thoroughly incorporated. Fold in the ground almonds and the chocolate.
4. In a large bowl, beat all 6 egg whites until soft peaks form. Add the remaining 2 tablespoons of sugar and beat until firm, glossy peaks form. Fold one-third of the beaten whites into the chocolate mixture to loosen it, then fold in the remaining whites just until blended. Spoon the batter into the prepared molds, filling them three-quarters full. Bake the chocolate-almond cakes for about 25 minutes, or until risen and just set in the center. Let the cakes cool slightly in the molds.
5. Run a thin knife around the sides of the molds, then lift them off the cakes. Transfer the cakes to individual plates. Garnish the tops of the cakes with the reserved toasted almonds and dust them with confectioners&339; sugar. Spoon a dollop of whipped cream alongside and serve.

Source :www.foodandwine.com

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Cinnamon Polenta Pancakes


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Gail Simmons's Horseradish Brisket


© Lucy Schaeffer
Gail Simmons's Horseradish Brisket

Contributed by Gail Simmons

* Contributed by Gail Simmons

* ACTIVE: 50 MIN
* TOTAL TIME: 4 HRS 30 MIN
* SERVINGS: 8
Recipe: Gail Simmons's Horseradish Brisket

Ingredients


1. One 5 1/2-pound first-cut brisket
2. Kosher salt and freshly ground pepper
3. 3 1/2 tablespoons vegetable oil
4. 2 medium onions, halved and thinly sliced
5. 4 garlic cloves, minced
6. 4 carrots, cut crosswise 1 inch thick
7. 2 medium parsnips, halved lengthwise and cut crosswise 1 inch thick
8. 2 celery ribs, cut into 1 inch pieces
9. 1/2 cup prepared white horseradish, drained
10. 2 cups dry red wine
11. 2 bay leaves, preferably fresh
12. 3 cups beef stock or low-sodium broth
13. 4 medium Yukon Gold potatoes, peeled and cut into 1 1/2-inch pieces

1. Preheat the oven to 325°. Season the brisket generously with salt and pepper. In a very large enameled cast-iron casserole, heat 3 tablespoons of the vegetable oil. Add the brisket and cook over moderately high heat, turning, until browned all over, about 12 minutes. Using tongs, carefully transfer the brisket to a rimmed baking sheet, fat side up.
2. Pour off all but 3 tablespoons of the fat from the casserole. Add the onions and half of the garlic and cook over moderate heat until softened, about 3 minutes. Add the carrots, parsnips and celery and cook over moderate heat until browned in spots, about 6 minutes.
3. Meanwhile, in a small bowl, combine 1/4 cup of the prepared horseradish with the remaining garlic and 1/2 tablespoon of vegetable oil. Spread the garlic-horseradish paste on the fat side of the brisket.
4. Pour the red wine into the casserole. Bring to a boil and cook over high heat, scraping up the browned bits from the bottom of the casserole, 1 minute. Push the vegetables to the side of the casserole and add the bay leaves. Set the brisket, horseradish side up, in the center of the casserole. Pour the beef stock around the brisket and bring to a simmer over moderate heat. Cover the casserole, transfer to the oven and cook for 1 hour.
5. Scatter the potatoes around the brisket, cover and cook for about 2 hours longer, until the meat is very tender. Increase the oven temperature to 350°. Uncover the casserole and roast for about 30 minutes, until the brisket is browned on top and the gravy has thickened.
6. Carefully transfer the brisket to a carving board and let rest for 30 minutes. Discard the bay leaves. Using a slotted spoon, transfer the vegetables to a serving platter and cover with foil to keep warm.
7. Pour the brisket cooking liquid into a fat separator and let stand until the fat rises to the surface. Pour the cooking liquid into a gravy boat and discard the fat. Whisk the remaining 1/4 cup of prepared horseradish into the gravy and season with salt and pepper.
8. Thinly slice the brisket across the grain and transfer to the platter with the vegetables. Spoon some of the gravy over the brisket and vegetables and serve, passing the remaining gravy at the table.

Make Ahead The recipe can be prepared through Step 5 and refrigerated for up to 3 days. To reheat, skim the fat from the surface of the liquid. Slice the cold brisket, return it to the casserole and reheat gently in a 350° oven. Transfer the brisket and vegetables to a platter and serve.
Source:www.foodandwine.com

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Monday, December 26, 2011

Rice Noodle Salad with Chicken


Rice Noodle Salad with Chicken
* Contributed by Grace Parisi
* ACTIVE:
* TOTAL TIME: 30 MIN Plus Overnight Chilling
* SERVINGS: 8

Recipe: Rice Noodle Salad with Chicken
Ingredients

1. 4 scallions, white and light green parts thinly sliced, dark greens reserved
2. 3 lemongrass stalks, smashed with the flat side of a knife
3. 1/4 cup minced fresh ginger
4. 1/2 cup Asian fish sauce
5. 1 1/2 pounds boneless, skinless chicken breasts, halved lengthwise
6. 2 serrano chiles, seeded and thinly sliced
7. 1 large garlic clove, minced
8. 1 tablespoon sugar
9. 1/4 cup mirin
10. 1/4 cup rice vinegar
11. 1 pound pad thai rice noodles
12. 1 small jicama (about 1 pound), peeled and cut into fine matchsticks
13. 1/4 pound mung bean sprouts
14. Peanuts, cilantro and lime wedges, for serving

1. In a soup pot, combine the dark scallion greens with the lemongrass, 2 tablespoons of the ginger and 2 tablespoons of the fish sauce. Add 8 cups of water and bring to a boil. Simmer for 20 minutes. Add the chicken and simmer over low heat just until cooked, about 10 minutes. Remove the chicken. Strain the liquid into a heatproof bowl and let cool. Shred the chicken, add it to the liquid and refrigerate overnight.
2. In a small bowl, combine the chiles, garlic, sugar, mirin and vinegar with the remaining 2 tablespoons of ginger and 6 tablespoons of fish sauce. Refrigerate overnight.
3. Bring a large pot of water to a boil. Cook the noodles until al dente, about 6 minutes. Drain and cool under running water. Cut into 6-inch lengths and pat dry, shaking the colander occasionally. Transfer the noodles to a bowl along with the jicama, bean sprouts, sliced scallions and the dressing. Drain the chicken and add it to the salad. Serve with peanuts, cilantro and lime wedges.

Make Ahead The chicken and dressing can be refrigerated overnight.

Source:www.foodandwine.com
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Sunday, December 25, 2011

Swedish Christmas Cookies


Swedish Christmas Cookies

From Food Network Kitchens

Total Time: 2 hr 50 min
Prep 25 min
Inactive 2 hr 0 min
Cook 25 min
Yield: about 3 1/2 dozen cookies
Level: Intermediate

Ingredients

* 2 1/2 cups all-purpose flour
* 2 teaspoons ground cardamom
* 1/4 teaspoon fine salt
* 1 cup unsalted butter, (2 sticks), at room temperature
* 1 cup confectioners' sugar
* 1 large egg, room temperature
* 1 tablespoon pure vanilla extract
* 1 teaspoon finely grated lemon zest
* Colored sanding sugars or chopped toasted pecans

Directions

Whisk the flour, cardamom, and salt in a bowl.

Put the butter and confectioners' sugar in a food processor, and process until smooth. Pulse in the egg, vanilla, and lemon zest until combined. Add the flour mixture and process to make a soft buttery dough. Divide dough in half onto 2 (12-inch long) sheets of plastic wrap, using the plastic, shape into rough logs. Refrigerate the dough logs for 30 minutes until just firm enough to shape into uniform logs, 8-inches long by 2-inches in diameter. Refrigerate until firm, at least 2 hours or overnight.

Preheat oven to 325 degrees F.

Scatter either the sanding sugars or toasted nuts on a work surface and roll the logs until completely coated. Cut into 1/4-inch thick cookies and space about 1 inch apart on parchment-lined baking sheets. Bake until golden around the edges, about 20 to 25 minutes. Cool cookies on the pan on wire racks. Store in an airtight container at room temperature for up to 2 weeks.


Source: www.foodnetwork.com

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Meemaw's Kitchen Sink Christmas Cookies


Meemaw's Kitchen Sink Christmas Cookies

Recipe courtesy Paula Deen
Total Time: 1 hr 45 min
Prep 20 min
Inactive 1 hr 0 min
Cook 25 min
Yield: 60 cookies
Level: Easy

Ingredients

* 3 1/2 cups all-purpose flour
* 1 teaspoon baking soda
* 1 teaspoon cream of tartar
* 3/4 teaspoon salt
* 1/2 pound (2 sticks) butter, softened
* 1 cup granulated sugar
* 1 cup lightly packed light brown sugar
* 1 cup vegetable oil
* 1 egg
* 1 teaspoon vanilla extract
* 1 cup puffed rice cereal
* 1 cup sweetened flaked coconut
* 1 cup rolled old-fashioned oats
* 1 (8-ounce) package toffee bits
* White chocolate, for dipping
* 15 peppermint hard candies, crushed, for garnish

Directions

Preheat the oven to 350 degrees F.

In a medium bowl, whisk together the flour, baking soda, cream of tartar, and salt.

Using an electric mixer, cream the butter and sugars. Scrape the sides of the mixer bowl and beat in the oil, egg, and vanilla until smooth. Beat in the flour mixture in 3 small additions, scraping the sides of the bowl after each one. Slowly beat in the rice cereal, coconut, and oats. Fold in the toffee bits and refrigerate the dough, covered, for 1 hour.

Drop rounded tablespoons of dough on 2 cookie sheets, leaving at least 1-inch of space around each drop. Bake until the cookies are golden around the edges, 12 to 14 minutes. Transfer the cookies to wire racks to cool.

Using a double boiler, melt the white chocolate. Dip the cookies into the white chocolate and sprinkle crushed peppermint to decorate. Allow to cool or serve warm. Store in an airtight container at room temperature.

Source:http://www.foodnetwork.com

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Friday, December 23, 2011

Chocolate Raspberry Cookies


Photograph by Miki Duisterhof
Chocolate Raspberry Cookies

Recipe courtesy Paula Deen

Total Time: 39 min
Prep 25 min
Cook 14 min
Yield: 48 cookies
Level: Easy

Ingredients

* 2 sticks salted butter, softened
* 1 cup granulated sugar
* 1/2 cup lightly packed light brown sugar
* 2 large eggs
* 1 teaspoon vanilla extract
* 2 1/2 cups all-purpose flour
* 1/3 cup Dutch process cocoa powder
* 1 teaspoon baking powder
* 1 6-ounce package raspberry cream-filled dark chocolate baking pieces, such as Hershey's brand, or plain dark chocolate pieces
* 1 1/2 cups confectioners' sugar
* 2 tablespoons milk
* 1 tablespoon seedless raspberry preserves

Directions

Preheat the oven to 350. Grease 1 or more cookie sheets.

Using a mixer on medium speed, cream the butter and both sugars in a bowl until fluffy. Add the eggs and vanilla; beat well.

In a small bowl, combine the flour, cocoa and baking powder. Gradually add to the butter mixture, beating until blended. Stir in the baking pieces. Drop by tablespoonfuls, 2 inches apart, onto the prepared cookie sheets. Bake 12 to 14 minutes. Cool on a wire rack.

In a small bowl, combine the confectioners' sugar, milk and raspberry preserves. Stir until smooth. When the cookies have cooled, drizzle the icing over them.


Source:http://www.foodnetwork.com


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Wednesday, December 21, 2011

Classic Holiday Wreath Cake



Classic Holiday Wreath Cake

Recipe courtesy "Sandra Lee Semi-Homemade Desserts", Miramax Books, 2003.

Total Time: 15 min

Prep 15 min

Yield: 8 servings

Level: Easy

Ingredients

* 1 (10 to 12-ounce) purchased angel food cake
* 1 (16-ounce) container vanilla frosting
* Green food coloring
* 2 cups sweetened flaked coconut
* 3 purchased sugar leaf decorations, or green decorating gel
* 3 hard cinnamon-flavored candies, or red decorating gel

Directions

Place cake, wide side down, on a serving platter. Place frosting in a large bowl. Stir food coloring, 1 drop at a time, into frosting until desired color is achieved. Spread frosting evenly over top and sides of cake to coat completely. Press coconut into frosting to resemble snow. Arrange candy leaves atop cake, or pipe green gel atop cake to resemble holly leaves. Arrange cinnamon candies atop cake, or pipe red gel atop cake to resemble holly berries.

Variation: Marzipan can be used to make your own holly leaves. Place marzipan in a medium metal bowl. Using disposable gloves, knead food coloring, 1 drop at a time, into marzipan until desired color is achieved. Flatten marzipan piece, and then place between 2 sheets of plastic wrap. Using a rolling pin, roll out marzipan to 1/2-inch thickness. Using a small sharp knife or holly leaf-shaped cookie cutter, cut out leaves.



Source:http://www.foodnetwork.com
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Christmas Pasta

Christmas Pasta



Christmas Pasta

Recipe courtesy Rachael Ray

Total Time:35 min
Prep 15 min
Cook 20 min
Yield:4 large servings
Level:Intermediate

Ingredients

* 2 tablespoons extra-virgin olive oil
* 4 cloves garlic, crushed
* 1 bay leaf, fresh or dried
* 1/4 pound pancetta, thick cut, chopped into small bits (Italian cured pork, ask at deli counter)
* 1/2 pound bulk hot Italian sausage
* 1 pound combined ground beef, pork and veal
* 1 medium carrot, peeled and finely chopped
* 1 rib celery, chopped
* 1 medium onion, chopped
* 1 cup good quality dry red wine
* 1 cup prepared beef stock, paper container or canned
* 2 (32-ounce) cans chunky style crushed tomatoes
* A handful chopped flat leaf parsley leaves
* 1/4 teaspoon (a couple of pinches) allspice or cinnamon
* Coarse salt and black pepper
* 2 pounds penne rigate, cooked to al dente
* Grated Pecorino Romano, as an accompaniment
* Fresh, crusty bread, for mopping
*

Serving suggestions:
Directions

Caprese Salad, recipe follows

Five-Minute Fudge Wreath, recipe follows

Heat a deep pot over medium high heat. Add oil, garlic, bay, and pancetta bits and brown for 1 minute. Add meats and brown and crumble them for 5 minutes.

Chop carrot, celery, and onions near the stove and add to the pot as you work. Cook vegetables with meat 5 minutes and add wine. Cook for 1 minute; add stock and tomatoes to the pot.

Stir in parsley, allspice, or cinnamon and season sauce with salt and pepper, to taste. Bring sauce to a boil, reduce heat to medium low, and cook 10 to 15 minutes minimum before serving. Reheated sauce only improves.

Toss pasta (cook off only as much pasta as you need at the time: half a pound for every 3 people) with a couple of ladles of sauce to coat, then top bowl with extra sauce. Top pasta with lots of cheese and pass bread at the table.

The sauce will cover up to 2 pounds of pasta. If you are making this full menu, prepare the fudge and chill while your sauce simmers and before you prepare your salad. When you are done eating your 30 Minute meal, the fudge will have chilled for 45 minutes and will then be firm enough to slice. Happy Holidays and Merry Eating!

Caprese Salad:

* 3 vine-ripe tomatoes, 1/4-inch thick slices
* 1 pound fresh mozzarella, 1/4-inch thick slices
* 20 to 30 leaves (about 1 bunch) fresh basil
* Extra-virgin olive oil, for drizzling
* Coarse salt and pepper

Layer alternating slices of tomatoes and mozzarella, adding a basil leaf between each, on a large, shallow platter. Drizzle the salad with extra-virgin olive oil and season with salt and pepper, to taste.

Yield: 4 to 6 servings Preparation time: 10 minutes Cooking time: none Ease of preparation: easy
Five-Minute Fudge Wreath:

* 1 (12-ounce) bag semisweet chocolate morsels
* 9 ounces (3/4 of a 12-ounce bag) butterscotch morsels
* 1 (14-ounce) can sweetened condensed milk
* 1 teaspoon vanilla extract
* 1 (8-ounce) can walnut halves
* 1/2 cup (a couple of handfuls) currants
*
* 8-inch cake pan, lightly greased with softened butter
* Candied cherries, red and green, for garnish, optional

Place a heavy pot on the stove and preheat it over low heat. Add chips and milk and stir until chips are melted and milk combined. Save the empty condensed milk can. Stir in vanilla and remove fudge from heat. Add nuts and currants and stir in immediately.

Cover empty condensed milk can with plastic food wrap and center it in the greased cake pan. Spoon fudge into pan around can, making sure to recenter can if it drifts.

The fudge will set up almost immediately. Garnish can only be added in the first minute or 2 the fudge is in the pan, so work quickly. Decorate your wreath with "holly" made from cut candied red and green cherries. A wreath left plain can be garnished with a pretty fabric bow when serving. Chill covered in the refrigerator and slice fudge very thin when ready to serve, a little goes a long way.

Yield: 32 servings (2 pounds) (...before you eat it. Go for it! You can hit the gym in January.) Preparation time: 5 minutes Cooking time: 5 minutes Ease of preparation: too easy!

Source:http://www.foodnetwork.com
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Tuesday, December 20, 2011

Orange Liqueur Raspberries


Orange Liqueur Raspberries
By:Ina Garten,

Total Time: 1 hr 30 min

Prep 20 min

Inactive 1 hr 0 min

Cook 10 min

Yield: 6 servings

Level: Easy

Ingredients

* 2 half pints raspberries
* 2 tablespoons sugar
* 2 tablespoons orange flavored liqueur
* 8 ounces creme fraiche, to serve
* 6 Cinnamon Elephant Ears (see recipe)

Directions


Pour the raspberries in a bowl and add the sugar and orange flavored liqueur. Stir lightly. Gently mash half the raspberries with a fork. Cover the bowl with plastic wrap and allow to sit for about 1 hour until softened and juicy.

To serve, fill the bottom half of a stem glass with the raspberries and spoon a dollop of creme fraiche on top, and place a Cinnamon Elephant Ears cookie on top of the creme fraiche.
Cinnamon Elephant Ears:

* 1 cup sugar, divided
* Pinch kosher salt
* 1/4 teaspoon cinnamon
* 1 sheet puff pastry, defrosted (recommended: Pepperidge Farm)

Preheat the oven to 450 degrees.

Combine 1/2 cup of the sugar and kosher salt and pour it over a flat surface such as a wooden board or marble slab. Unfold the sheet of puff pastry onto the sugar mixture.

Combine 12 cup of the sugar and the cinnamon and spread it evenly on the puff pastry. This is not about sprinkling, it's about an even covering of sugar. With a rolling pin, lightly roll the dough until it's a 13-inch square and the sugar is pressed into the puff pastry on top and bottom. Fold the sides of the square toward the center so they go halfway to the middle. Fold them again so the two folds meet exactly at the middle of the dough. Then fold one half over the other half as though closing a book. You will have 6 layers. Slice the dough into 38-inch slices and place the slices, cut side up, on baking sheets lined with parchment paper.

Bake the cookies for 6 minutes, or until caramelized and brown on the bottom, then turn with a spatula and bake for another 3 to 5 minutes, until caramelized on the other side. Transfer to a baking rack to cool.

Source:www.foodnetwork.com


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Poached Pear and Raspberry Trifle



Poached Pear and Raspberry Trifle

Recipe courtesy Emeril Lagasse, 2002

Total Time:55 min
Prep 25 min
Cook 30 min
Yield:1 large trifle, about 8 servin
Level:Intermediate

Ingredients

* 4 cups water
* 1 cup honey
* 2 vanilla beans, split lengthwise
* 4 firm but ripe Bosc or Bartlett pears, peeled, cored, halved
* 2 cups heavy cream, plus 2 cups heavy cream
* 6 egg yolks
* 1/2 cup sugar
* Prepared pound cake, about 12 ounces, crusts trimmed
* 3/4 cup Ruby Port or Marsala wine
* 4 cups fresh or frozen and thawed raspberries
* 1/4 cup confectioners' sugar
* 3 ounces bittersweet chocolate shavings

Directions

To poach the pears, in a medium saucepan, combine the water, honey, seeds scraped from 1 vanilla bean and vanilla bean. Bring to a boil and cook, stirring, until the honey dissolves. Add the pear halves, reduce the heat, cover and simmer until the pears are tender when pierced with a sharp knife, about 12 minutes. Transfer the pears with a slotted spoon to a cutting board and let cool slightly. Cut into thin slices.

To make the creme anglaise, in a small saucepan, bring 2 cups cream to a bare boil with the remaining vanilla bean and scraped seeds over medium heat. Remove from the heat and let cool slightly. In a medium bowl, beat the egg yolks and sugar until ribbons form. Gradually add 1 cup of the warm cream, and mix well. Add back to the pot with the remaining cream and stirring constantly cook over medium heat until thick enough to coat the back of a spoon. Remove from the heat and strain through a fine mesh strainer, discarding the vanilla bean. Press a piece of plastic wrap against the surface to prevent a skin from forming. Let cool slightly.

In a medium bowl, whip the remaining 2 cups cream with the sugar.

To assemble the trifle, cut the cake into 1/2-inch thick slices to fit tightly into the bottom of a trifle bowl (or a 1 1/2-quart decorative glass bowl), and slightly up the sides about 1-inch.

Drizzle the cake with Port. In a mixing bowl toss the berries with 2 tablespoons Port, stirring to bruise the berries slightly. Layer 1/3 of the pears over the top of the cake, then top with 1/3 of the creme anglaise, followed by 1/3 of the raspberries. Repeat the process, layering the remaining ingredients, finishing with the whipped cream on top. Decorate with chocolate shavings.

Source:www.foodnetwork.com

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Monday, December 19, 2011

Raspberry and Cream Cheese Cake


Raspberry and Cream Cheese Cake

A cheesecake-like topping and fresh raspberries make this low-fat coffee cake sensational!

Prep Time: 20 mins
Total Time: 50 mins
Servings: 10 servings

Ingredients

*
Nonstick cooking spray
*
1-1/4 cups all-purpose flour
*
1-1/4 teaspoons baking powder
*
1 teaspoon finely shredded lemon or orange peel
*
1/4 teaspoon baking soda
*
1/4 teaspoon salt
*
3/4 cup granulated sugar
*
3 tablespoons butter or margarine, softened
*
1/4 cup refrigerated or frozen egg product, thawed
*
1 teaspoon vanilla
*
1/2 cup buttermilk
*
2 ounces reduced-fat cream cheese (Neufchtel), softened
*
1/4 cup granulated sugar
*
2 tablespoons refrigerated or frozen egg product, thawed
*
1 cup raspberries or thinly sliced apricots or nectarines
*
Raspberries or thinly sliced apricots or nectarines (optional)`
*
Sifted powdered sugarOn Sale

Directions
1
Lightly coat a 9x1-1/2-inch round baking pan with cooking spray; set aside. In a medium bowl stir together the flour, baking powder, lemon peel, baking soda, and salt. Set aside.
2
In a medium mixing bowl beat the 3/4 cup granulated sugar and butter with an electric mixer on medium to high speed until combined. Add the 1/4 cup egg product and the vanilla. Beat on low to medium speed for 1 minute. Alternately add the flour mixture and buttermilk to the egg mixture, beating just until combined after each addition. Pour into prepared pan.
3
In a small mixing bowl beat the cream cheese and the 1/4 cup granulated sugar on medium to high speed until combined. Add the 2 tablespoons egg product. Beat until combined. Arrange the 1 cup raspberries over the batter in the pan. Pour the cream cheese mixture over all.
4
Bake in a 375 degree F oven for 30 to 35 minutes or until a wooden toothpick inserted near center comes out clean. Cool slightly on wire rack. Serve warm. If desired, top with additional fruit. Sprinkle with powdered sugar. Makes 10 servings.

Nutrition Facts
Calories 193, Total Fat 5 g, Saturated Fat 3 g, Cholesterol 15 mg, Sodium 228 mg, Carbohydrate 33 g, Fiber 1 g, Protein 4 g. Daily Values: Vitamin C 6%, Calcium 6%, Iron 5%. Exchanges: Starch 1, Other Carbohydrate 1, Fat 1.
Percent Daily Values are based on a 2,000 calorie diet

Source:Better Homes and Gardens and recipe.com
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Raspberry Angel Food Bruschetta



Raspberry Angel Food Bruschetta

Enjoy this easy dessert recipe that combines raspberries, caramel topping, and mint jelly served over toasted slices of Raspberry angel cake. It's a great spur-of-the-moment dessert that takes less than 30 minutes to prepare.


Total Time: 25 mins
Servings: Makes 4 servings.

Ingredients

* 1/2 small 7-inch angel food cake, but in 8 wedges (about 4 oz. total)On Sale

*3 cups raspberriesOn Sale

*1/4 cup fat-free caramel ice cream toppingOn Sale

*1 Tbsp. mint or apricot jellyOn Sale

* cup frozen fruit sorbetOn Sale

* Fresh mint sprigsOn Sale

Directions
1
In large nonstick skillet toast cake slices over medium-high heat for 3 to 5 minutes, turning to brown evenly. Set aside.
2
Meanwhile, in blender container or food processor bowl combine 2 cups of the raspberries, the caramel topping, and mint jelly. Cover and blend or process with several on/off turns to combine and puree berries. Strain through a fine mesh strainer. Stir remaining 1 cup berries into strained berry mixture.
3
To serve, place toasted cake slices on plates. Top with berry mixture, a small scoop of sorbet, and mint sprigs. Makes 4 servings.

Nutrition Facts

Calories 273, Total Fat 1 g, Saturated Fat 0 g, Monounsaturated Fat 0 g, Polyunsaturated Fat 0 g, Cholesterol 0 mg, Sodium 250 mg, Carbohydrate 66 g, Total Sugar 29 g, Fiber 7 g, Protein 3 g. Daily Values: Vitamin A 0%, Vitamin C 45%, Calcium 7%, Iron 5%.
Percent Daily Values are based on a 2,000 calorie diet

Source:Better Homes and Gardens & recipe.com

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Sunday, December 18, 2011

White Chocolate-Raspberry Cake



White Chocolate-Raspberry Cake


total time 1 hr 28 min
prep 30 min
servings 16 servings

What You Need
1 pkg. (6 squares) BAKER'S White Chocolate, chopped
1/2 cup butter or margarine
1 pkg. (2-layer size) white cake mix
1 cup milk
3 eggs
1 tsp. vanilla

White Chocolate-Cream Cheese Frosting
----
total time
10 min
prep
10 min
servings
3 cups or 24 servings, 2 Tbsp. each
What You Need
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup (1/2 stick) butter or margarine, softened
1 pkg. (6 squares) BAKER'S White Chocolate, melted, cooled slightly
1 tsp. vanilla
2 cups powdered sugar
Make It

BEAT cream cheese and butter in large bowl with electric mixer on medium speed until well blended. Add melted chocolate and vanilla; mix well.

ADD sugar gradually, beating until light and fluffy after each addition.

USE to frost your favorite cake or cupcake recipe.

---

2 Tbsp. seedless raspberry jam
1 cup fresh raspberries



Source:kraftrecipes.com

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Lemon-Raspberry Mousse Squares


Lemon-Raspberry Mousse Squares

total time 4 hr 15 min
prep 15 min
servings 12 servings

What You Need
48 NILLA Wafers, divided
3/4 cup boiling water
1 pkg. (3 oz.) JELL-O Lemon Flavor Gelatin
1 cup ice cubes
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup sugar
2 tsp. lemon zest
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1/3 cup raspberry preserves
1-1/2 cups fresh fruit (blueberries, raspberries, sliced kiwi, sliced strawberries)
Make It

STAND 16 wafers around edge of plastic wrap-lined 8-inch square pan. Add boiling water to gelatin mix; stir 2 min. until completely dissolved. Stir in ice until melted.

BEAT next 3 ingredients in large bowl with mixer until blended. Gradually beat in gelatin. Whisk in 2 cups COOL WHIP.

POUR half the gelatin mixture into prepared pan; cover with 16 wafers. Microwave preserves on HIGH 15 sec. or until melted; brush onto wafers. Top with remaining gelatin mixture and wafers.

REFRIGERATE 4 hours or until firm. Invert dessert onto plate; remove pan and plastic wrap. Top dessert with remaining COOL WHIP and fruit.


Source:kraftrecipes.com
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Thursday, December 15, 2011

Raspberry Cream Cheese Coffee Cake



Raspberry Cream Cheese Coffee Cake

By 2Bleu

Total Time:1 hrs 20 mins

Prep Time:20 mins

Cook Time:1 hrs

Ingredients:

Servings:12

Filling

* 12 ounces neufchatel cheese, softened or 12 ounces cream cheese
* 1/3 cup sugar
* 1 large egg
* 1 tablespoon lemon juice
* 1 teaspoon vanilla

Streusel

* 1/2 cup unsalted butter , softened
* 1 cup sugar
* 2/3 cup all-purpose flour
* 1 1/2 teaspoons cinnamon
* 1/4 teaspoon salt

Batter

* 1/2 cup unsalted butter , softened
* 1 1/4 cups sugar
* 2 large eggs
* 2 teaspoons vanilla (or raspberry extract)
* 3 -4 cups all-purpose flour
* 1 tablespoon baking powder
* 1 teaspoon baking powder
* 1 teaspoon salt
* 1 cup 2% low-fat milk
* 3 cups fresh raspberries (not frozen)

Directions:

1. Preheat oven to 375 degrees F. Butter a 9x13 inch glass baking dish.
2. FILLING: In a bowl with an electric mixer beat together cream cheese and sugar. Add egg, lemon juice, and vanilla and beat until smooth.
3. STREUSEL: In a small bowl blend together butter, sugar, flour, cinnamon and salt.
4.BATTER: In another bowl with an electric mixer beat together butter and sugar. Beat in eggs, 1 at a time, and vanilla and beat on high speed until light and fluffy.
5. In another bowl whisk together flour, baking powder, and salt and in batches slowly beat into butter mixture alternately with milk. Fold in raspberries gently but thoroughly.
6. ASSEMBLE: Spread 2 1/2 cups batter in bottom of baking dish. Spread filling evenly on top.
7. Drop spoonfuls of remaining batter on filling and spread evenly (be careful not to mix layers).
8.Sprinkle streusel evenly over batter. Bake coffeecake in middle of oven 1 hour , until golden and a tester comes out clean.

Source:www.food.com


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Chocolate Raspberry Roll Cake Recipe



Chocolate Raspberry Roll Cake Recipe

Ready in: 30-60 minutes
Difficulty: 3
Serves/Makes: 12

INGREDIENTS:

***Cake***
3/4 cup flour
1/3 cup unsweetened cocoa powder
1 teaspoon baking powder
3/4 cup egg substitute
1 cup brown sugar
1/3 cup water
1 teaspoon vanilla extract
1 teaspoon instant coffee, dissolved in
1 teaspoon water
***Filling***
15 ounces skim milk ricotta cheese
1 1/2 tablespoon vanilla extract
3 1/2 tablespoons sugar
2 cups raspberries
1 teaspoon all fruit raspberry spread

PREPARATION:

For CAKE roll: Line a 15-1/2x10-1/2x1 inch pan with aluminum foil or wax paper.Spray with vegetable oil cooking spray. In a medium bowl, sift together flour, cocoa and baking powder.Set aside.In a large bowl beat the egg substitute until thick; gradually beat in brown sugar.Blend in water, vanilla and coffee. Gradually add flour and beat batter until smooth. Pour batter into pan, spreading to cover.

Bake 15 minutes or until tester inserted into center comes clean. Invert cake onto a towel. Carefully remove foil or wax paper. While still hot, roll the cake in the towel from the narrow end. Cool on a wire rack. Do not remove towel.

For FILLING: Blend the ricotta cheese, vanilla and sugar in a food processor or blender until creamy.Mix half of cheese mixture with 1 cup of the berries. Mix the remaining half with the raspberry all- fruit spread.

TO ASSEMBLE: Once the chocolate roll is cool, unroll the cake and remove the towel. Spread the cheese/whole berry mixture over cake. Then roll the cake. Frost the cake with the cheese/fruit spread mixture and decorate with remaining berries.

SUBMITTED BY: Tessie
Source:cdkitchen.com

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Wednesday, December 14, 2011

Whole Wheat Raspberry Cake



Whole Wheat Raspberry Cake

By Jazmina Added July 18, 2006 | Recipe #178273

Total Time: 40 mins

Prep Time: 10 mins

Cook Time: 30 mins

Ingredients:

Servings:10

* 196.36 ml butter
* 295.73 ml sugar (cane sugar or demerara)
* 295.73 ml plain fat-free yogurt
* 787.84 ml whole wheat flour
* 787.84 ml raspberries
* 24.69 ml baking powder
* 8.23 ml baking soda
* 8.23 ml salt
* 8.23 ml ground cloves
* 8.23 ml vanilla

Directions:

1. Pre heat oven to 350.

2. Combine sugar and melted butter until smooth.

3. Add in yogurt, vanilla, and raspberries (fresh ones are best, or let frozen thaw and get rid of extra water) mix together.

4. Add in flour, baking soda, baking powder, salt and cloves. Mix everything together and pour into one 8 inch buttered and floured baking dish.

5. Bake until golden brown and you are able to stick a fork in it's center without having cake all over your fork.

6. About 30mins.

Source :http://www.food.com/
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Tuesday, December 13, 2011

Almond Raspberry Layer Cake


Almond Raspberry Layer Cake

Adapted from Sky High
Makes a 9-inch triple layer cake that serves 16 to 20 people

4 1/2 cups cake flour
4 1/2 teaspoons baking powder
3/4 teaspoon salt
2/3 cup prepared almond paste (7 ounces)
2 2/3 cups sugar
2 1/2 sticks (10 ounces) unsalted butter, at room temperature
1 tablespoon almond extract
10 egg whites
1 1/2 cups whole milk

For assembly:
1 cup simple syrup (to keep cake moist)(optional)
1 cup seedless raspberry preserves

Frosting ideas: Swiss Buttercream (with or without two teaspoons of almond extract for flavoring), Cream Cheese Frosting or Whipped Bittersweet Frosting (recipe below)

1. Preheat oven to 350°F. Butter the bottoms and sides of three 8-inch (but 9-inch will work just fine) round cake pans. Line the bottom of each pan with a round of parchment or waxed paper and butter the paper.

2. In a medium bowl, sift together the cake flour, baking powder and salt. Set the dry ingredients aside.

3. Place the almond paste and sugar in the bowl of a heavy-duty mixer fitted with the paddle attachment, or in another large bowl if using a handheld mixer. Begin to cream the mixture on low speed to break up the almond paste, then increase the speed to medium for about 2 minutes, or until the paste is broken into fine particles.

4. Add the butter and almond extract and beat it well, then the egg whites, two or three at a time, beating just long enough to incoperate after each addition. Scrape down the sides of the bowl several times to make sure it is evenly mixed.

5. Dust about a third of the dry ingredients over the batter and fold in with a large rubber spatula until just combined. Fold in about half the milk. Fold in half the remaining flour mixture, followed by the remaining milk. Finally, fold in the last of the dry ingredients just until no streaks of white remain. Use a light hand and do not overmix. Divide the batter among the three prepared cake pans.

6. Bake for 25 to 30 minutes or until a cake tester or wooden toothpick stuck into the center comes out clean. Let the cakes cool in their pans on wire racks for about 10 minutes. Turn the cakes out on to wire racks, carefully peel off the paper liners and let them cool completely, about one hour.

7. Assemble the cake: Place one layer flat side up on a cake stand or serving plate. Slide small strips of waxed paper under the edges to protect the plate from any messiness accumulated while decorating. Brush first layer with simple syrup, if using. Spread 1/2 cup of the raspberry preserves over the cake, leaving a 1/4 inch margin around the edges. Repeat with the second layer, brushing syrup if using and using remaining preserves. Add the third layer and brush with syrup if using.

8. Spread a thin layer frosting of your choice over the top and sides of the cake. Let frosting set in the fridge for about 20 to 30 minutes (this is your crumb coat) then spread a thicker, decorative coat over the base coat. If you have any frosting remaining, pipe a decoration of your choice.

Whipped Bittersweet Frosting

Makes about 3 cups, or enough to coat a three layer 8- or 9-inch cake. You’ll want 1 1/2 this amount if you’re using it for filling as well.

7 ounces bittersweet chocolate
1 cup heavy cream
1 stick (4 ounces) unsalted butter, at room temperature

1. Melt the chocolate with the cream in a double boiler or metal bowl set over a pan of simmering water. Whisk to blend well. Remove from heat and let stand, whisking occasionally, until the chocolate mixture thickens to the consistency of mayonnaise. (No doubt, exactly what you want to think about when making chocolate frosting).

2. Place the butter in a large mixer bowl and with an electric mixer on medium speed, whip the butter until light and fluffy. Add the chocolate cream and whip until lighter in color and somewhat stiff, about three minutes. Do not whip too long or the frosting may begin to separate.

Source: http://smittenkitchen.com

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Gourmet Cakes



Gourmet Cakes are cakes you would not want to miss even for the tastiest of desserts. It comes in different sizes and shapes , having different assortments and designs. Gourmet cakes are often served in wedding celebrations, special occasions , Birthdays ,anniversary and festivities.
Gourmet cakes are both sophisticated and delightful. They can be children birthday cakes, wedding anniversary cakes or family holiday cakes. It is a great way for any type of occasion.
• Most common flavors are:
* Raspberry angel cake
* Chocolate Cheese Cake
* Chocolate Spice Cake
* Raspberry Cake
* Chocolate Banana Cake
* Chocolate Cake
* Chocolate Strawberry Short Cake
* Sour Cherry Cake
* Carrot Cake
•Mini Spiced Pumpkins
•Chocolate raspberry Cake
* Lemon pond Cake
Any one can choose from the cake fillings available in the Gourmet cake stores like:
* Vin Santo Cream
* Beluga Caviar
* Bavarian Cream
* cream cheese
* cranberry sauce
* Chocolate Ganache
* Pineapple Charlotte
* blueberries
* butter
* canned peaches
* tropical fruit, like mango, papaya, passion fruit, or pineapple
* Mocha
* Raspberry Mousse
Gourmet cake icings depend on the chefs design.


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Monday, December 12, 2011

Raspberry Pound Cake with Vin Santo Cream


Raspberry Pound Cake with Vin Santo Cream
Recipe courtesy Giada De Laurentiis, 2008

Total Time: 1 hr 10 min
Prep 10 min
Cook 1 hr 0 min
Yield: 6 to 8 servings
Level: Intermediate

Ingredients

* Pound cake
* 1 1/2 cups all-purpose flour, plus more for dusting the loaf pan
* 1 teaspoon baking soda
* 2 teaspoons orange zest (from 1 medium orange)
* 1/2 teaspoon ground cinnamon
* 1/2 teaspoon salt
* 1 1/3 cups sugar
* 1/2 cup (1 stick) unsalted butter, at room temperature, plus more for greasing loaf pan
* 3 eggs
* 1 teaspoon vanilla extract
* 1 (10-ounce) bag sweetened, frozen raspberries, thawed and drained

Directions

Cream

* 1 cup heavy whipping cream
* 1/2 teaspoon vanilla extract
* 3 tablespoons powdered sugar
* 3 tablespoons Vin Santo wine or Moscato wine

To make the Raspberry Pound Cake:

Set an oven rack in the lower 1/3 of the oven and preheat to 350 degrees F. Grease and flour a 9 by 5 by3-inch loaf pan.

In a medium bowl, combine the flour, baking soda, orange zest, cinnamon, and salt. Whisk to combine. In a separate bowl, using an electric mixer, cream together the sugar and butter until blended, about 30 seconds. With the machine running, add the eggs 1 at a time. Add the vanilla extract. Add the dry ingredients, a small amount at a time, until just incorporated. Using a rubber spatula, fold the drained raspberries evenly into the batter.

Pour the mixture into the prepared pan and bake until a toothpick inserted into the center of the cake comes out clean, about 55 to 60 minutes. Let the cake cool in the pan for 10 minutes then transfer to a wire rack to cool completely. (Cake may deflate in the center during cooling)

To make the Vin Santo Cream:

In a large bowl, beat the cream until it holds soft peaks.

Add the vanilla extract, powdered sugar, and Vin Santo. Continue to beat mixture until cream holds stiff peaks.

Transfer the pound cake to a serving platter. Slice and serve with the Vin Santo Cream.

Source :www.foodnetwork.com
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Sunday, December 11, 2011

Mini Open-Faced Corn Cake and Salmon Salad Sandwich with Beluga Caviar


Mini Open-Faced Corn Cake and Salmon Salad Sandwich with Beluga Caviar
Recipe courtesy Emeril Lagasse, 2000

Total Time: 35 min
Prep 15 min
Cook 20 min
Yield:32 appetizer servings
Level: --

Ingredients
For the Corn Cakes:

* 2 tablespoons olive oil
* 1 cup fresh sweet corn kernels, from 1 medium-size ear
* 2 tablespoons minced shallots
* 1 teaspoon salt
* 1/8 teaspoon freshly ground black pepper
* 2 large eggs
* 1 cup heavy cream
* 3/4 cup yellow cornmeal
* 1/2 cup bleached all-purpose flour
* 1/2 cup masa harina flour
* 2 teaspoons baking powder
* 1/8 teaspoon cayenne
* 3/4 cup water
* 2 teaspoons vegetable oil
* 1 teaspoon Creole Seasoning, recipe follows

For the Salmon Salad:

* 1 (8-ounce) house-smoked salmon fillet, skin off
* 6 large hard-boiled eggs
* 1 tablespoon capers, finely minced
* 1 teaspoon caper juice
* 1/4 to 1/2 cup mayonnaise
* Salt
* Freshly ground white pepper
* 1 (7-ounce) tin Beluga Caviar
* 2 tablespoons chopped chives

Directions


For the Corn Cakes: Heat the olive oil in a medium-size saute pan over medium heat. Add the corn, shallots, 1/2 teaspoon of the salt, and the black pepper and cook, stirring, until the corn and shallots are tender, about 5 minutes. Remove from the heat. Combine the eggs and cream in a large mixing bowl and whisk to blend well. Add the cornmeal, flour, masa harina, baking powder, cayenne, the remaining 1/2 teaspoon salt, and the water. Mix well. Fold in the corn-and-shallot mixture. Heat 1/2 teaspoon of the vegetable oil in a large nonstick saute pan over medium-high heat. When the oil is hot, but not smoking, gently drop the batter, 1 tablespoon at a time, into the pan. You can cook about 8 cakes at a time. Cook until the cakes are lightly golden on both sides, about 1 1/2 minutes on each side. Repeat until all of the oil and the batter are used up. Drain the cakes on paper towels. Sprinkle with the Creole seasoning.

For the Salmon Salad: In a mixing bowl, flake the salmon into small pieces. Chop the eggs and add to the salmon. Add the capers and caper juice. Mix well. Stir in enough mayonnaise to desired consistency. Mix well. Season with salt and pepper.

To assemble, spread a tablespoon of the salmon salad over each corncake. Place on a large platter. Top the salmon with the caviar. Garnish with chives
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

* 2 1/2 tablespoons paprika
* 2 tablespoons salt
* 2 tablespoons garlic powder
* 1 tablespoon black pepper
* 1 tablespoon onion powder
* 1 tablespoon cayenne pepper
* 1 tablespoon dried oregano
* 1 tablespoon dried thyme

Combine all ingredients thoroughly. Yield: 2/3 cup

Source:www.foodnetwork.com

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