Showing posts with label Cream. Show all posts
Showing posts with label Cream. Show all posts

Why Cream Puffs are the sweetest cakes is from other source and this blog just to republish with same information about Why Cream Puffs are the sweetest cakes , if you are the owner from this article feel free to cantact me


Cream puffs are the sweetest cakes that one can ever eat. They are prepared from a very simple recipe that any person can understand easily without any struggle. If anyone has ever tasted them after being prepared by a person who really knows how to go about them, then he or she can explain their deliciousness properly. They are very easy to make and have this unique taste that cannot be compared with any other taste in this world. Even people have never seen it can fall in love with once they have seen it. This is because they are normally small round pastry shell and have smooth pastry cream that are chocolate glazed.


Cream puffs are made using Choux pastry. It is also used to make the profiteroles and Éclairs. Choux pastry is used when preparing things like Paris-Brest, a giant puff ring with flavored cream that makes it very delicious.  Though Choux pastry is used to make sweet things it can also be used to prepare snacks and appetizers.

The cake has a range of variety, this include the Profiteroles, chocolates Éclairs and many more.

 The cake usually has a very simple recipe to understand. The process of preparing the cake starts by obtaining the necessary ingredients. They ingredients comprise of 125g of butter, one cup of water, one cup of plain, pinch of salt and four beaten eggs. This ingredient should be measured appropriately with exaggerating the quantities. The ingredients depend on the number of people one is preparing for.


After determining the amount of each ingredient then the preparation process starts. First one needs to sieve the flour and the salt.

Then dissolve butter in water and put it to boil. Add as you beat the flour to make a smooth mixture. Chef for about  2 to 4 minutes till a shiny mixture  that forms one lump and cool it for several minutes. Then add eggs systematically while mixing it well each time addition is made. This should be done using a wooden spoon for well mixture and better results. Afterwards use wet trays to place the mixture using spoon to measure the exact quantities. After completion in placing them in wet trays, bake it at temperature of 220 for 14 to 16 minutes and should be regulated well. Then reduces the heat to 191 Celsius and this should take about 30 to 35 minutes. When that time is over take them off the oven and do some little slit to make the steam released. After the steam is released then serve them.

Cream puffs are so delicious and tasty. Its varieties like the Profiterole and Éclairs use the same recipe only that some ingredients differ but not so much.  It has an easy and an exciting way of preparing it. When one tastes the delicious cake he or she will completely fall in love with them and that he or she will never ever think of anything else apart from Cream puffs cakes.


Van Diermen is the one of that best world no 1 bakery, it is offering Cream puffs, Profiterole, Choux pastry and Éclair etc.

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Low Fat Ice Cream Recipes is from other source and this blog just to republish with same information about Low Fat Ice Cream Recipes , if you are the owner from this article feel free to cantact me


Love ice creams but cant have them for fear of piling up on calories? Here are two delicious low fat ice cream recipes for you to indulge your sweet tooth in.

Low Fat Peach Ice Cream

Equipment

1.Ice cream maker

2.Spatula

3.Blender

Ingredients

1.Ripe peaches, frozen: 3 cups

2.Evaporated milk: 1 can

3.Knox gelatin: 1 pack

4.Sugar: cup

5.Vanilla extract: teaspoon

Preparation

Take the evaporated milk, sugar and vanilla extract and combine it using the blender. Take the Knox gelatin and place it in half a cup of water and then heat the mixture for about 15 to 20 seconds in a microwave. Stir until the gelatin completely dissolves. Add this mixture to the contents of the blender and blend again. Now take the ripe peaches and cut them into chunks. Make sure the peaches are completely frozen. Add the chunks one at a time. Adding them altogether creates a mess. Now place this mixture in the ice cream maker. It will take about 15 minutes for the ice cream to freeze. Take it out of the ice cream maker once it is frozen and serve.

Low fat Banana Ice Cream

Equipment

1.Ice cream maker

2.Blender

Ingredients

1.Evaporated milk, refrigerated: 1 can

2.Vanilla extract: teaspoon

3.Knox gelatin: 1 pack

4.Water: cup

5.Bananas, frozen and sliced: 3

6.Sugar: cup

Preparation

Take the can of cold evaporated milk, vanilla and sugar and mix it using the blender. Place the Knox gelatin in half a cup of water. Heat this mixture for about 15 to 20 seconds in a microwave. Keep stirring until the gelatin fully dissolves. Heat the water some more if the gelatin does not dissolve. Now pour the gelatin mixture into the blender with the ice cream mixture and blend it again. With the blender still on, start dropping in a few banana slices slowly. Let the banana slices blend in completely before adding more. Now pour out this mixture into the ice cream maker. It will take around 15 to 20 minutes for the ice cream to freeze. Once frozen, take the ice cream out of the machine and serve.


Want to look up more healthy recipes? VisitGNGH . GNGH has an experience of over 10 years at helping people achieve their weight loss goals and live a fit and healthy life.

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Australian Cream Sponge Recipe Made With An Electric Stand Mixer is from other source and this blog just to republish with same information about Australian Cream Sponge Recipe Made With An Electric Stand Mixer , if you are the owner from this article feel free to cantact me



Sometimes you really have to be amazed at what our grandmothers and mothers accomplished without electric stand mixers. They whipped up the most delectable cakes and desserts by only using a whisk or hand beater.


Fortunately for us, that is no longer necessary. We have all the tools to make delicious cakes and desserts without even breaking out into a sweat! All we need is one of the good electric stand mixers.


When you are looking for a mixer there are a few things you have to keep in mind. Most important is that it should be strong enough for your purposes. If you want to make lots of breads and pastries, you need a strong machine.


Another very important factor to keep in mind is that the bowl must be big enough; it must be easy to remove the bowl. As you will see in this recipe, it must also be able to buy extra bowls for your electric stand mixer if you have to beat egg whites separately.


OK, so now I have left you waiting long enough, here is the recipe for the Australian Cream Sponge.


Ingredients:


4 Eggs
1 Cup flour
½ Teaspoon salt
¼ Pint whipped cream
½ Cup sugar
11/2 Teaspoons baking powder
¼ Cup strawberry jam

Method:


Grease and line two 71/2" cake tins
Preheat the oven to 375 degrees Fahrenheit
Separate the eggs
Beat whites until they are stiff and stand in peaks
Beat yolks until light and lemon-colored
Gently fold into stiffly beaten whites
Slowly add sugar, beating all the time
Beat until mixture is thick and pale
Sift together flour, baking powder and salt.
Using a wire whisk or spatula, fold the dry ingredients into the egg mixture very gently and thoroughly
Spoon the batter into lined and greased cake tins
Bake in a preheated oven for 20 to 25 minutes.
Let the cakes stand in the tines for 10 minutes before turning it our on to cake cooler
When the cakes are cold, sandwich the layers together with strawberry jam.
Whip cream and place into an icing bag fitted with a large "rose" nozzle
Pipe cream in a lattice design over the top of the cake
Fill the spaces between the lattices with jam
Alternatively you can spread the whipped cream over the top of the cake and decorate with spoonfuls of jam.

As you can see, making this recipe without one of the electric stand mixers will really be hard.

So, if you are lucky enough to have one, try this tasty recipe.

Of course, when you think of electric stand mixers the KitchenAid Artisan 5-Quart Stand Mixers immediately comes to mind. Have a look at all the benefits of this mixer, go to: http://www.squidoo.com/KitchenAidArtisan5-QuartStandMixers

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How to Make a Delicious Ice Cream Cake is from other source and this blog just to republish with same information about How to Make a Delicious Ice Cream Cake , if you are the owner from this article feel free to cantact me



Now that summer is here, here is a recipe that will help you cool down in any situation. Ice cream cake has been gaining a lot of attention because of the variety its insides can hold. As long as the inside of the cake tastes good, the combination is seemingly endless. Also, this sweet dessert will help you fend off the heat for hours at a time. Here is how to make this delicious dessert.


The ingredients that you will need to make an ice cream cake are: ice cream of your choice, cake batter (any flavor), cake pans, plastic wrap, foil, frosting, and whatever toppings you want on your cake.


To start things off, put your cake pans in the freezer to chill them. After that's done, take your plastic wrap and cover one of the cake pans with it. In that cake pan, put in your ice cream and spread it out in the pan, covering up any air holes you may find.

Then put it back in the freezer after covering it in foil.

As for the cake, simply follow the directions on the box of cake batter you bought it from. I'm sure their directions will be easy to follow. However, only bake half of your cake batter so it's flatter than a regular cake. Once that's done cooking, let it sit and cool off for a bit.


One the cake has cooled off, take your ice cream from the freezer and put that on the plate. Then take your layer of cake and put it on top.


Now it's time to decorate the cake. I'll leave this part up to you and your imagination. Once you're finished decorating the cake, either serve it right then and there or leave it in the freezer to serve it up later.



Now go out there and teach your friends how to bake and make a delicious ice cream cake.

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How to Make Italian Cream Cake and Cream Cheese Frosting is from other source and this blog just to republish with same information about How to Make Italian Cream Cake and Cream Cheese Frosting , if you are the owner from this article feel free to cantact me



Here is a great recipe for Italian Cream Cake. This cake is easy to make and you will be rewarded with many smiles and compliments from your family and friends. An Italian Cream Cake is perfect for special occasions such as birthdays. They are also great treats at office parties, church pitch-ins, family reunions, etc.


DONNA'S ITALIAN CREAM CAKE


5 eggs
2 cups sugar
1 stick butter
1/2 cup shortening
1 cup buttermilk
1 tsp vanilla
2 cups flour
1 tsp baking soda
1/2 tsp salt
1 can of coconut
1 cup chopped pecans


Preheat oven to 350 degrees.


Cream the sugar, shortening, butter and vanilla together. Separate eggs and set whites aside. Add egg yolks and mix in with the creamed mixture. In a small bowl, mix the flour, baking soda and salt together. Add to the creamed mixture alternately with the buttermilk.

Add the coconut and nuts. Beat the egg whites and fold into the batter. Pour into 3 8-inch cake pans that have been well greased and floured. Bake at 350 degrees for 25 minutes.

CREAM CHEESE FROSTING


8-oz cream cheese, softened
1 stick butter, softened
1 lb. powdered sugar
1 tsp vanilla extract
1/2 cup chopped pecans


Combine the cream cheese and butter in a mixing bowl. Using an electric mixer on slow to medium speed gradually add the powdered sugar. Stir in the vanilla extract. Fold in the chopped pecans.


To assemble cake, put 1 cake layer on a decorative cake plate. Cover the top with frosting. Repeat the process with the second layer and then the third. Use remaining frosting to frost the sides of the cake. Make some decorative swirls on cake top for a pretty presentation.

A small circle of whole pecans in the center adds a decorative flair.

Enjoy!



For more dessert ideas visit Linda's blog at http://ladybugssweettreats.blogspot.com
For more of Linda's recipes and diabetic information go to http://diabeticenjoyingfood.squarespace.com

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Quick Chocolate Cream Pie Recipe is from other source and this blog just to republish with same information about Quick Chocolate Cream Pie Recipe , if you are the owner from this article feel free to cantact me


In this article i wil show you how to prepare Chocolate Cream Pie recipe. We use a lot of chocolate here, so much that the filling tastes like chocolate mousse. The whipped cream topping is stabilized by cornstarch and thus is slightly thicker, a better foil to the rich filling. Makes one 9-inch pie. Ingredients and easy directions:


QUICK CHOCOLATE CREAM PIE RECIPE


INGREDIENTS:


3 ounces unsweetened chocolate, chopped
4 ounces semisweet chocolate, 3 ounces of it chopped and 1 ounce reserved
3 large egg yolks, at room temperature
½ teaspoon salt
2 ½ cups milk (regular, low-fat, or fat-free)
1 cup plus 3 tablespoons sugar
¼ cup plus 1 tablespoon cornstarch
3 teaspoons vanilla extract
Short Crust, Walnut Crust or Almond Crust, lined into a 9-inch pie plate and pre baked
1 ½ cups heavy cream

DIRECTIONS:


Bring about 1 inch of water to a simmer in the bottom half of a double boiler set over medium high heat; place the chopped unsweetened and 3 ounces chopped semi sweet chocolate in the top half and set it over the simmering water. Alternatively, place the chocolate in a medium bowl that fits snugly over a medium saucepan with about the same amount of simmering water. Stir until half the chocolate has melted, adjusting the heat so the water simmers slowly. Remove the top half of the double boiler or the bowl from the pan underneath (be careful of escaping steam); stir off the heat until smooth. Set aside to cool for 10 minutes.
Meanwhile, whisk the egg yolks and salt in a large bowl until creamy; set aside.
Place the milk in a large saucepan and whisk in 1 cup sugar and 1⁄4 cup cornstarch. Set the pan over medium heat and cook, whisking constantly, until thickened and bubbling, about 4 minutes.
Whisk about half the hot milk mixture in a slow, steady stream into the beaten egg yolks; then whisk this combined mixture back into the saucepan with the remaining milk mixture.
Reduce the heat to low and continue cooking until thickened, until the mixture coats the back of a wooden spoon. Remove the pan from the heat and slowly whisk in the melted chocolate and 2 teaspoons vanilla.
Strain the mixture through a fine-mesh sieve and into the pre baked crust. Press a large sheet of plastic wrap right onto the filling and refrigerate until chilled, about 4 hours or overnight.
Just before serving, place a large, clean bowl and the electric mixer’s beaters or whisk attachment in the refrigerator for 10 minutes.
Remove the bowl from the freezer and pour in the heavy cream. Beat with the electric mixer at high speed until frothy, about 20 seconds.
Beat in the remaining 3 tablespoons sugar and the remaining 1 tablespoon cornstarch in a slow, steady stream; continue beating at high speed, scraping down the sides of the bowl with a rubber spatula, until the mixture forms soft, wavy peaks on the spatula. Beat in the remaining 1 teaspoon vanilla.
Gently peel the plastic wrap off the pie filling. Spoon the sweetened whipped cream onto the pie, using the back of a flatware spoon or a rubber spatula to make little hillocks and waves. Shave the remaining 1 ounce semisweet chocolate over the top of the whipped cream, using a chocolate grater or the large holes of a box grater.

Chocolate Mint Pie:


Substitute ½ teaspoon mint extract for the 1 teaspoon vanilla in the whipped cream. Also add 3 or 4 drops green food coloring to the whipped cream.


Mexican Chocolate Pie:


Add ¼ cup toasted sliced almonds, 1 teaspoon ground cinnamon, and ¼ teaspoon almond extract to the filling with the melted chocolate and vanilla. Dust the top of the whipped cream with a little ground cinnamon as well as the shaved chocolate.


Follow the directions and you will be amazed how good this chocolate recipe realy is. Bon Apetit.


Emely's one of the best dessert recipes; CHOCOLATE TRUFFLE RECIPE with pictures.

Simple directions with pictures on how to prepare EASY CHOCOLATE TRUFFLE RECIPE.

Learn all about BEST CHOCOLATE TRUFFLE RECIPE

Articles about desserts: simple crepe recipe, types of pastry dough, how to make short crust pastry, rolling out pie crust, basic cheesecake recipe, cake technique, easy cake fillings, topping for cakes, how to make sponge cake, baking ingredients, fruit fool recipe, strawberry shortcake recipe and many more…

Welcome to Emely’s Recipes.

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Thanksgiving Dessert - How to Bake a Pumpkin Cream Cheese Cake is from other source and this blog just to republish with same information about Thanksgiving Dessert - How to Bake a Pumpkin Cream Cheese Cake , if you are the owner from this article feel free to cantact me



When it comes to making a dessert for our Thanksgiving holiday meal, I enjoy baking a homemade pumpkin cake with a delicious cream cheese filling.


This cake will take some time to make, but your time will be well spent. I guarantee you that you will get a lot of compliments from your family and friends once they taste it. If you have any left-overs, you will want to store them in an airtight container inside your refrigerator.


Pumpkin Cake Recipe


Cake Ingredients:


2 1/2 cups all-purpose flour
2 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
1 teaspoon baking soda
1 1/2 cups granulated sugar
3/4 cup butter, softened
3 eggs
3/4 cup solid packed pumpkin puree
1/2 cup cold milk
1 teaspoon vanilla extract


Preheat oven to 350 degrees. Spray a deep dish cake pan with nonstick vegetable cooking spray.

In a large bowl, combine the flour, baking powder, cinnamon, baking soda and salt, until they are well combined; set aside. In another large bowl, cream together the granulated sugar and softened butter, until they are creamy. Add in the eggs, pumpkin puree, milk and vanilla extract, beating well after each addition. Slowly add the flour mixture into the wet ingredient mixture, mixing well until all ingredients are combined.

Cream Cheese Filling Ingredients:


1 (8 ounce) package cream cheese, softened
1/4 cup granulated sugar


In a medium-sized bowl, whip together the softened cream cheese with the granulated sugar until smooth. Spread 2 1/2 cups of cake batter evenly over bottom of your cake pan. Spoon cream cheese filling evenly over the cake batter. Carefully spread it across the cake batter using a silicone or rubber spatula.

Spoon remaining cake batter over cream cheese filling, spread evenly using a silicone spatula. Bake in your preheated oven for 45 minutes or until the cake tester comes out clean. (test the center of the cake.) Cool completely before adding the topping.

Topping Ingredients:


confectioner's sugar
frozen whipped topping, thawed


A few minutes before serving the pumpkin cake, sprinkle your desired amount of confectioner's sugar on top. Cut cake into desired serving pieces and top with a dollop of whipped topping.



Shelly Hill has been working from home in Direct Sales since 1989 and is a Manager with Tupperware. Shelly enjoys cooking and baking for her friends and family. You can visit Shelly online at http://www.workathomebusinessoptions.com or her recipe and cooking blog at http://wahmshelly.blogspot.com for additional free recipes.

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