Guinness Cake

Guinness Cake

Autore: Sweetie

Porzioni: teglia 18 cm

 

Cosa vi serve

• 112 gr di burro morbido
• 175 gr di zucchero di canna scuro (muscovado)
• 2 uova
• 200 ml di Guinness
• 50 gr di cacao
• 112 gr di farina
• 1 punta di cucchiaino di lievito
• 1 cucchiaino di bicarbonato
• PER IL RIPIENO
• 100 gr di mascarpone
• 100 gr di Philadelphia
• 50 gr di zucchero a velo
• PER LA GANACHE DI CIOCCOLATO
• 100 gr di cioccolato
• 40 gr di panna fresca
• 10 gr di burro

Mettiamoci al lavoro

1. Lavorate il burro morbido con lo zucchero.
2. Aggiungete le uova sbattute poco alla volta.
3. Fate sciogliere il cacao nella birra e unitelo al burro con lo zucchero.
4. Amalgamate la farina, il lievito e il bicarbonato, setacciateli e uniteli gradualmente al composto di burro e zucchero.
5. Imburrate una teglia da 18 cm e fate andare in forno preriscaldato per 40 minuti circa a 180 gradi (fate la prova dello stuzzicadente e occhio a non farla seccare troppo)
6. PER IL RIPIENO
7. Lavorate con le fruste il mascarpone, il philapelphia e lo zucchero a velo fino ad ottenere un composto cremoso ed omogeneo
8. PER LA GANACHE AL CIOCCOLATO
9. Fate cuocere a bagnomaria il cioccolato a pezzetti con il burro e la panna, fino ad ottenere una crema
10. PER L’ASSEMBLAGGIO
11. Quando la torta è fredda, tagliatela a metà, farcitela con la crema di mascarpone e philadelphia e richiudetela.
12. Distribuite con un cucchiaio la ganache di cioccolato e poi decorate con la frutta

Note

Potete anche tenere la torta interna, senza tagliarla, e usare solo la crema di mascarpone e philadelphia come topping

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{No-Bake} Fluffy Blueberry Cheesecake

{No-Bake} Fluffy Blueberry Cheesecake

1 (8 oz) package cream cheese, softened
1/3 cup sugar
1 (8 oz) container Cool Whip, thawed
1 prepared graham cracker crust
1 can blueberry pie filling (cherry works great too!)

Beat cream cheese and sugar in a large bowl on medium speed until smooth and the sugar is dissolved. Gently stir in whipped topping. Spoon into pie crust and spread to the edge of crust. Refrigerate for at least 1 hour. Top with pie filling just before serving.

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Red, White and Blueberry Trifle

Red, White and Blueberry Trifle
Gina’s Weight Watcher Recipes

Servings: 14 • Serving Size: 1 cup  • Old Points: 3 pts • Points+: 4 pts
Calories: 169.1 • Fat: 0.4 g • Protein: 2.5 g • Carb: 38 g • Fiber: 3.0 g • Sugar: 16.5 g 
Sodium: 102.8 mg   


Ingredients: 

• 10 oz angel food cake, cut into 1-inch cubes*
• 2 pints strawberries, sliced
• 2 pints blueberries

For the cream filling: 

• 6 tbsp fat-free sweetened condensed milk (I used Borden Eagle)
• 1 1/2 cups cold water
• 1 package sugar-free white chocolate instant pudding mix
• 12 oz fat-free frozen whipped topping, thawed

Directions:

Whisk the condensed milk and water in a bowl. Whisk in the pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set; fold in the whipped topping.

Arrange half of the cake in the bottom of a 14-cup trifle dish. Sprinkle evenly with a layer of blueberries. Spread half of the cream mixture over the blueberries and gently spread (I piped it using a plastic bag and cut the corner off). Top with a layer of strawberries. Layer the remaining cake cubes on top of the strawberries, then add more blueberries and top with the remaining cream mixture. Finish with the remaining strawberries and blueberries, arranging them in a pretty pattern. Cover and refrigerate at least one 1 hour.

*I only used 10 oz of a 16 oz cake.

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Boston Cream Pie

Boston Cream Pie

Ingredients

• 1/2 cup(s) (1 stick) butter, softened
• 1 cup(s) sugar
• 2 large eggs
• 2 large egg yolks
• 1 teaspoon(s) vanilla extract
• 1 1/4 cup(s) cake flour
• 1 1/2 teaspoon(s) baking powder
• 1/4 teaspoon(s) salt
• 1/2 cup(s) milk
• 1 recipe Vanilla Bean Pudding
• Chocolate Glaze

Directions

1. Heat oven to 350 degrees F. Line the bottom of an 8-inch round cake pan with parchment paper. Butter and flour the pan. Beat the butter and sugar together at medium-high speed until fluffy. Beat in the eggs and yolks, one at a time, and add the vanilla extract.
2. Stir the cake flour, baking powder, and salt together using a whisk. Reduce mixer speed to low and beat the flour mixture into the butter-egg mixture, adding it in thirds and alternating with the milk. Beat until the batter is smooth.
3. Transfer to the prepared pan and bake on the center shelf of the oven until the cake tests clean when a skewer is inserted into the center, 35 to 40 minutes. Cool completely on a wire rack.
4. To assemble, split the unmolded cake using a long serrated knife. Spread Vanilla Bean Pudding over the bottom half of the cake and place the top layer over the pudding. Pour Chocolate Glaze over the cake, allowing it to drip down the sides of the cake.

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Chicken Breasts with Mushroom Sage Sauce

Chicken Breasts with Mushroom Sage Sauce

INGREDIENTS

• 3 Tbsp butter
• 1/2 cup chopped shallots
• 8-10 ounces mushrooms, cremini or shitake, thickly sliced
• 1 teaspoon chopped fresh parsley
• 1 cup dry vermouth or dry white wine (such as Sauvignon Blanc)
• 2/3 cup heavy whipping cream (light cream may curdle, so use heavy cream)
• 3 Tbsp chopped fresh sage
• 1 Tbsp olive oil
• 1 1/4 to 1 1/2 pounds skinless, boneless chicken breasts, pieces pounded to an even 1/4 inch to 1/3 inch thickness
• Salt and freshly ground black pepper

METHOD

 

1 Melt butter in a large sauté pan on medium high heat. Add shallots and sauté for one minute. Add mushrooms and parsley and sauté for 5-10 more minutes, until the mushrooms have browned. If you are using unsalted butter, sprinkle on a pinch of salt. Add vermouth and deglaze the pan, scraping up any bits that may be sticking to the bottom of the pan. Stir in the cream. Bring to a boil and cook the sauce down until it is thick enough to coat the back of a wooden spoon (about 10 minutes).

 

2 While the sauce is reducing, heat olive oil in another large sauté pan on medium high heat. Sprinkle salt and pepper over both sides of the chicken breast cutlets. Add cutlets to pan and cook for about 3 minutes on each side, until browned and cooked through.

3 Stir in sage to sauce, season to taste with salt and pepper. Pour sauce over chicken to serve.

Serve alone (for low carb version) or with rice, mashed potatoes, or pasta (use gluten-free for gluten-free version). We used bow-tie pasta which worked great. Garnish with chopped fresh parsley.

Yield: Serves 4.

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Sausage & Pepperoni Pizza Puffs

Sausage & Pepperoni Pizza Puffs

Sausage & Pepperoni Pizza Puffs

• 3/4 cup flour
• 3/4 tsp baking powder
• 1/2 tsp garlic powder
• 3/4 cup whole milk
• 1 egg, lightly beaten
• 4 oz mozzarella cheese, shredded (about 1 cup)
• 2 oz mini turkey pepperoni, (about 1/2 cup)
• 4 oz low-fat sausage, cooked and crumbled
• 1/2 cup pizza sauce

Pre-heat the oven to 375°. Grease a 24-cup mini-muffin pan. In a large bowl, whisk together the flour, garlic powder and baking powder; whisk in the milk and egg. Stir in the mozzarella, sausage, and pepperoni; let stand for 10 minutes.

Stir the batter and divide among the mini-muffin cups. Bake until puffed and golden, 20 to 25 minutes.

Meanwhile, microwave the pizza sauce until warmed through. Serve the puffs with the pizza sauce for dipping.

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Saucy Asian Meatballs

Saucy Asian Meatballs

Ingredients

Meatball Ingredients:

• 2 lbs. ground pork or ground beef
• 2 tsp. sesame oil
• 1 cup Panko or breadcrumbs
• 1/2 tsp. ground ginger
• 2 eggs
• 3 tsp. minced garlic
• 1/2 cup thinly-sliced green onions
• optional garnish: toasted sesame seeds, sliced scallions

Asian Sauce Ingredients:

• 2/3 cup hoisin sauce
• 1/4 cup rice vinegar
• 2 garlic cloves, minced
• 2 Tbsp. soy sauce
• 1 tsp. sesame oil
• 1 tsp. ground ginger

Method

Preheat oven to 400.

In a large bowl, mix together meatball ingredients until well-combined. Shape into balls (I made mine about 1.5 inches, which yielded about 35 meatballs, but 1 inch is probably standard), and place on a greased baking sheet or in a 9×13-inch baking dish. Bake for 10–12 minutes, or until meatballs are golden on the outside and no longer pink on the inside.

While the meatballs are baking, whisk together all of the sauce ingredients until blended. Once meatballs have finished cooking, you can either dip each meatball individually (using a toothpick) in the sauce mixture. Or you can pour the sauce over the meatballs and gently stir them until covered.

Serve warm, and sprinkle with additional garnish if desired. (I served mine on these cocktail forks.)

Original Recipe: http://www.gimmesomeoven.com/

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