Pulished on March 31, 2008 • Written by Cake News
All photos from Flickr by Blondie and Brownie New York bloggers Blondie and Brownie try out the cupcakes at Pichet Ong’s new bakery Batch, located at 150b West 10th Street, between Waverly Place and Greenwich … via All Cupcakes, All The Time
Pulished on • Written by Cake News
Photo from Wikimedia Commons From the blog Transplanted Taste Buds : We’re not sure how or even when exactly it happened, but somewhere along the way, cupcakes became the hottest trend in cafes and bakeries … via All Cupcakes, All The Time
Pulished on • Written by RecipeFeed.com
| Ingredients | |||
| 12 | oz | prunes, pitted | |
| 2 | cup | water | |
| 1/4 | cup | armagnac, or cognac | |
| 1 1/2 | cup | vegetable oil | |
| 2 1/4 | cup | sugar | |
| 5 | each | eggs | |
| 2 | tablespoon | vanilla extract | |
| 3 | cup | flour, all-purpose | |
| 1 | tablespoon | baking soda | |
| 2 1/2 | teaspoon | cinnamon, ground | |
| 1 | teaspoon | nutmeg, ground | |
| 1 | teaspoon | allspice, ground | |
| 1/2 | teaspoon | cardamom, ground | |
| 1/2 | teaspoon | cloves, ground | |
| 1 | teaspoon | salt | |
| 1 1/2 | cup | buttermilk | |
| — | GLAZE | — | |
| 1 1/2 | cup | sugar | |
| 1/4 | cup | butter, unsalted | |
| 1/2 | cup | armagnac, or cognac | |
| 2 | tablespoon | corn syrup, light | |
| 2 | tablespoon | lemon juice, fresh | |
| 1 | teaspoon | baking soda | |
| — | OPTIONAL | — | |
| 1 | ice cream, vanilla | ||
Directions: | |||
| FOR CAKE: Position rack in center of oven and preheat oven to 350 degrees. butter and flour 12 cup bundt pan. Combine prunes, water and Armagnac in heavy medium saucepan. Simmer until prunes are tender, about 15 minutes. Drain prunes, reserving 1/4 cup cooking liquid for glaze. Coarsely chop prunes.
Beat oil, sugar, eggs and vanilla in large bowl until well blended. In medium bowl, mix flour, baking soda, spices and salt to blend. Mix dry ingredients into dry mixture. Add buttermilk, beating until batter is smooth. Fold in chopped prunes. Transfer batter to prepared pan. Bake cake until tester comes out clean, about 1 hour 5 minutes. Transfer to rack in pan. FOR GLAZE: Combine reserved 1/4 cup prune cooking liquid, sugar, butter, Armagnac, corn syrup, lemon juice and baking soda in heavy large saucepan. Bring to boil over medium heat, stirring occasionally. Boil 2 minutes. Pierce cake in several places with long toothpick or wooden skewer. Slowly pour 1 1/4 cups glaze over hot cake. Reserve extra glaze. Let glazed cake cool in pan 30 minutes. Turn cake out onto platter. Cool completely. Cut cake into wedges. Serve with vanilla ice cream, passing additional glaze separately as sauce. | |||
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Permalink: Armagnac Prune Cake
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Pulished on • Written by RecipeFeed.com
(Shortbread Crust): 1 1/2 c Flour 1/2 c Finely ground pecans 1/3 c Sugar 1 lg Egg, separated 1/2 c Butter, softened (Cranberry Glaze Filling) 1 cn Whole berry cranberry- -sauce OR 2 cups cranberry -orange relish 2 tb Sugar 1 tb Cornstarch 1 tb Grated lemon zest 1 tb Lemon juice (White Chocolate Filling): 1 1/2 c Fresh orange juice 1-3 Inch x 1 inch piece- -of orange peel -(orange part only) 4 8 oz pkgs cream cheese 2/3 c Sugar 1 tb Grated orange zest 2 tb Cranberry Liqueur (such- -as Crantasia Schnapps) 8 oz White chocolate, melted 4 Eggs (Candied Oranges Topping): 4 c Water 2 c Sugar 3 Seedless oranges (unpeeled)- -cut into paper-thin slices (Garnish): Whipped Cream Shortbread Crust: Preheat the oven to 400 degrees F. Working on a large flat surface, such as a pastry board, place flour, pecans, and sugar in the center of the surface and mix together. Form a small depression or well in the center of the mound. Add the egg yolk and the softened butter to the well, then blend these with the dry mixture. Mix the ingredients thoroughly using your hands — there is no substitute for warm hands. Shape the dough into a ball and wrap in plastic wrap. Chill for at least 10 minutes. Roll out the dough to a thickness of about 1/4-inch. You should have a circle of about 11 inches in diameter. For best results, roll out your dough between 2 sheets of waxed paper, then peel away the paper and cut the crust in a 9 inch circle. Place the circle inside a 9 inch springform pan. Prick the crust several times with a fork to keep the crust from puffing up during the baking. Place the springform pan in the oven and bake for 15 to 20 minutes, or until light brown. Allow to cool. Using the leftover dough, line the sides of the springform pan. Press the dough against the sides of the pan, smoothing it so as to have a continuous layer of crust all the way around the sides of the pan. Make sure that the side crust meets the bottom crust all the way around. Brush the reserved egg white onto the shell, covering the bottom and sides. This will seal the dough and keep it from becoming soggy. Set aside until ready to use. Cranberry Glaze Filling: Mix the sugar and cornstarch together in a small saucepan. Stir in the cranberry sauce. Cook over medium heat, stirring constantly, until thick. Stir in the lemon zest and lemon juice. Set aside to cool slightly. White Chocolate Filling: Reset the oven to 350 degrees F. Boil the orange juice and piece of orange peel in a heavy medium saucepan until the juice is reduced to 3 Tbsp - about 12 minutes. Remove and discard the strip of orange peel and set aside the reduced orange juice. Using an electric mixer, beat the cream cheese, sugar, grated orange zest, Crantasia, and reduced orange juice until smooth. Beat in the melted white chocolate and then the eggs, one at a time, beating just until combined. Pour the cranberry glaze filling into the prepared crust, spreading evenly. Pour the white chocolate filling over the cranberry layer and bake about 50 minutes (the top will be dry and the sides puffed slightly - the center will not be set). Move cheesecake to a wire rack and cool completely to room temperature. Chill in the refrigerator overnight. Candied Oranges Topping: Cover a wire rack with waxed paper. Set aside. Combine the water and sugar in a heavy shallow wide skillet. Stir over medium heat until the sugar dissolves. Simmer 5 minutes longer. Add the orange slices 1 at a time and adjust the heat so that the syrup bubbles only around the edges of the pan. Cook the oranges for one hour. Turn over the top layer of oranges and cook until the oranges are translucent and the orange peels tender, about another one hour longer. Lift and drain each orange slice out of the syrup, and arrange the slices in a single layer on the prepared rack. Let dry 1 hour. Boil the orange-sugar syrup until thick, about 6 minutes. Loosen and remove the sides of the springform pan. Set the cheesecake on a serving dish. Overlap the candied orange slices around the top of the cheesecake. Reheat the orange syrup, if necessary, and brush over the orange slices. Drizzle any remainder over each serving. Garnish: whipped cream NOTE: You may substitute grapefruits for the oranges in the Candied Oranges Topping if you prefer. |
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Permalink: Arizona Sunset Cheesecake
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Pulished on • Written by RecipeFeed.com
1 pk D.Hines Lemon Sup. cake mix 1/4 c Sugar 1 c Apricot Nectar 4 Eggs (or 1 cup Egg Beaters) 1 c Wessin Oil Combine the above ingredients. Pour the mixture into BUNDT pan. Bake for 55 minutes at 375 degrees. |
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Permalink: Apricot Nectarine Cake By Charlotte
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Pulished on • Written by Cake News
“I think everything can be eaten in moderation”
Carry a plate of bar cookies into a room and watch heads turn. There’s something reliably tempting about layers of chocolate, nuts, cream cheese and other ingredients in a rich, gooey, brownie-like treat. ‘I think they look a little fancier than just bringing cookies or a plain cake,’ said bar cookie fan Amy Wood, 31, of Wichita. ‘Because you can layer different flavors, people get excited about them.’
Not long after leaving college, and early in her cooking career, Wood hit on bar cookies as an ideal contribution to bring to office events. After all, a pan of bar cookies travels well and feeds a crowd. Read more
Pulished on • Written by Cake News
Nichelle, Rachel, and Allison backstage at The Martha Stewart Show See more photos from the set Don’t forget to watch us on The Martha Stewart Show on Monday, March 31st to kick off Cupcake Week! Click here to … via All Cupcakes, All The Time
Pulished on • Written by Cake News
Name: Rachel Thebault Age: 32 Location: New York, New York Occupation: Owner & Head Confectioner, Tribeca Treats URL: www.tribecatreats.com How long have you been baking, and how did you come up with the … via All Cupcakes, All The Time
Pulished on March 30, 2008 • Written by Cake News
Photo by Ronna Gradus for The Miami Herald “Misha’s Cupcakes: One woman’s homemade ‘mommy track,’” Miami Herald And here’s The Misha’s Cupcakes website and a Miami Herald photo gallery - the article also links … via All Cupcakes, All The Time
Pulished on • Written by RecipeFeed.com
15 oz Pkg Pillsbury -Refrigerated Pie Crusts ———————————-FILLING———————————- 1/4 oz Envelope unflavored -gelatin 12 oz Can apricot nectar 1 c Whipping cream 11 oz Cream cheese, softened 1/2 c Sugar 1/4 t Nutmeg 1 t Vanilla 1 T Lemon juice ———————————-TOPPING———————————- 1 T Sugar 1 T Flour 2 t Amaretto OR … 1/4 t Almond extract (opt) 1/2 c Whipping cream (opt) 1 T Powdered sugar (opt) Heat oven to 450 degrees. Prepare pie crust according to package directions for one-crust baked shell using 10″ tart pan with removable bottom or 9″ pie pan. (Refrigerate remaining crust for later use.) Place prepared crust in pan; Press in bottom and up sides of pan. Trim edges if necessary. Bake for 9 to 11 minutes or until lightly browned. Cool completely. In small saucepan, sprinkle gelatin over 1 c of the apricot nectar. Cook over low hat, stirring until gelatin dissolves. Refrigerate 30 to 35 minutes until partially thickened. In small bowl, beat 1 c whipping cream until stiff peaks form. In large bowl, combine cream cheese, 1/2 c sugar, nutmeg and vanilla; beat until smooth and creamy. Add lemon juice; blend well. Beat in apricot mixture until well blended. Fold in whipped cream. Spread over cooled baked crust; refrigerate 2 hours. In small saucepan, combine 1 T sugar and flour. Gradually stir in remaining 1/2 c apricot nectar. Cook over medium heat until mixture boils and thickens, stirring constantly. Remove from heat; stir in amaretto. Cool to room temperature. Pour over tart; spread evenly. Refrigerate until topping is set, about 30 minutes. In small bowl, beat 1/2 c whipping cream and powdered sugar until stiff peaks form. Pipe or spoon around edge of tart. Store in refrigerator. |
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Permalink: Apricot Nectar Cheesecake Tart
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