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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Brownie-Caramel-Cheesecake

Brownie-Caramel-Cheesecake

Ingredients:

• 9 oz. package Brownie mix (plus ingredients indicated on the back of the package)
• 1 package (24 oz) caramels
• 1 (5 oz) can of evaporated milk
• 3 (8 oz) packages cream cheese
• 3/4 cup of sugar
• 3 eggs
• 2 tsp vanilla

Instructions:

1. Preheat oven to 350 degrees F (175 degrees C). Grease the bottom of a 9 inch springform pan. and line the bottom and edges with foil
2. In a small bowl, make the brownie mix according to directions on package. Pour into pan and bake for about 7–10 minutes until just set.
3. Melt the caramels with the evaporated milk over low heat in a heavy saucepan. Stir often, and heat until mixture has a smooth consistency. Reserve 1/3 cup of this caramel mixture, and pour the remainder over the warm, baked brownie crust.
4. In a large bowl, beat the cream cheese, sugar, and vanilla with an electric mixer until smooth. Add eggs one at a time, beating well after each addition. Pour cream cheese mixture over caramel mixture. Place cheesecake in a waterbath and put it into the oven.
5. Bake cheesecake for 50–60 minutes, or until just set. Turn off oven and leave cheesecake inside until oven has cooled. Take cheesecake out and refridgerate. When cake is thoroughly chilled, loosen by running a knife around the edge, and then remove the rim of the pan. Heat reserved caramel mixture, and spoon over cheesecake.

Recipe from: frankiesfoods.blogspot.com

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Molten Spiced Chocolate Cabernet Cakes

Molten Spiced Chocolate Cabernet Cakes

4 ounces semi-sweet baking chocolate
1/2 cup (1 stick) butter
1 tablespoon Cabernet Sauvignon or other red wine
1 teaspoon McCormick® Pure Vanilla Extract
1 cup confectioners' sugar
2 eggs
1 egg yolk
6 tablespoons flour
1/4 teaspoon McCormick® Gourmet Collection Cinnamon, Saigon or McCormick® Gourmet Collection Roasted Saigon Cinnamon
1/4 teaspoon McCormick® Gourmet Collection Ginger, Ground
1/8 teaspoon McCormick® Gourmet Collection Cloves, Ground(optional)

1. Preheat oven to 425°F. Butter 4 (6-ounce) custard cups or soufflé dishes. Place on baking sheet.

2. Microwave chocolate and butter in large microwavable bowl on HIGH 1 minute or until butter is melted. Stir with wire whisk until chocolate is completely melted. Stir in wine, vanilla, and confectioners' sugar until well blended. Stir in eggs and yolk. Stir in flour, cinnamon, ginger, and cloves. Pour batter evenly into prepared custard cups.

3. Bake 13 to 15 minutes or until sides are firm but centers are soft. Let stand 1 minute. Carefully loosen edges with small knife. Invert cakes onto serving plates. Sprinkle with additional confectioners' sugar. Serve immediately.

source,mccormickgourmet.com

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Fudgy Brownies Recipe

Fudgy Brownies Recipe

Brownies:

Ingredients:
8 Tablespoons cocoa powder
1 cup (2 sticks) margarine
2 cups granulated sugar
4 eggs
1 teaspoon vanilla extract
2 1/2 cup all-purpose flour
1 cup nuts (optional)
pinch of salt

Directions:
Grease a 9“x13” baking pan.  Preheat oven to 325 degrees.  Melt margarine.  Stir in cocoa.  Mix sugar and eggs in mixing bowl.  Stir in margarine and cocoa.  Add vanilla, flour, nuts, and salt.  Bake 30 to 40 minutes, or until cooked through.

Frosting:

Ingredients:
1 pound powdered sugar
1/4 cup margarine
3 Tablespoons cocoa powder
1/4 cup hot water
1 teaspoon vanilla

Directions:
Mix all ingredients together, spread over hot brownies and serve.

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Baked Bananas with Dark Chocolate Recipe

Baked Bananas with Dark Chocolate Recipe

Ingredients:

4 (9“ x 14”) sheets phyllo (fillo) dough

4 medium ripe bananas

1 tablespoon chopped walnuts, crushed into a coarse powder

Cinnamon

Canola oil spray

1 (4 ounce) bar dark chocolate

2 Tablespoons vegetable oil

Directions:

Preheat oven to 375 degrees.  Spray an 8x8 inch baking dish with canola oil or nonstick cooking spray.  Unroll thawed phyllo dough and place it on your workspace.  Remove one sheet, place a peeled banana along one end and sprinkle the rest of the dough with a fourth of the walnut powder.  Sprinkle the banana with a little cinnamon and carefully roll it up in the phyllo dough.  Place it seam-side down in the baking dish.  Repeat with remaining bananas.  Spray the top of the banans with canola oil.  Bake for 20–30 minutes or until the tops are golden brown.  

In a small bowl, combine dark chocolate and vegetable oil.  Microwave in 30 second increments until melted.  Drizzle dark chocolate on top of baked bananas and sprinkle on any remaining walnuts.

(Recipe adapted from Fat Free Vegan)

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Pumpkin Cheesecake with Cranberry-Pecan Sauce

Pumpkin Cheesecake with Cranberry-Pecan Sauce

Compliments of your Market District® Culinary Team

	Serves: 12 Prep Time: 15 min. Cooking Time: Bake Time: 45 min. Ingredients   Cheesecake 4 8 oz. packages cream cheese — room temperature 1–1/4 cups sugar 1 Tbsp. pumpkin pie spice 1–1/2 cups canned or fresh pumpkin purée 3 large eggs 1 Tbsp. Madagascar bourbon vanilla bean paste 2 9-inch Arrowhead Mills graham cracker crusts   Cranberry-Pecan Sauce 2 cups cranberries — fresh (or frozen and thawed) 1 cup Market District® Valencia orange juice 3 Tbsp. sugar 1 tsp. cinnamon 2 Tbsp. Grand Marnier® (optional) 1 cup pecans — chopped Directions Preheat oven to 325° Fahrenheit. Beat cream cheese, sugar, and pumpkin spice. Add pumpkin purée and beat until smooth. Add eggs and vanilla and continue beating until smooth. Pour cheesecake batter into crusts. Set one cheesecake pan on a large piece of aluminum foil and fold the sides up around it. Place it in a large roasting pan. Pour boiling water into the roasting pan until the water is about halfway up the sides of the crust pan; the foil will keep the water from seeping into the cheesecake. Bake for 45 minutes. The cheesecake should jiggle when removed from the oven and set as it cools for 30 minutes. Chill in the refrigerator, loosely covered, for at least 4 hours. Repeat with other cheesecake. While cheesecakes are baking, make the sauce. Combine all ingredients in a saucepan and cook over medium heat until most of the liquid is gone and it has thickened, about 45 minutes. Refrigerate until ready to serve, then warm sauce and ladle over top of cheesecake. Chef’s Tip: For a denser cheesecake, omit the foil and water bath and simply bake on a sheet pan at 325°F for 50 minutes. Let sit for about 5 minutes and then refrigerate for at least 4 hours before serving.

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Individual Lemon Cheesecakes with Berry Sauce

Individual Lemon Cheesecakes with Berry Sauce

Compliments of the Market District® Recipe Development Team

Makes:	12 mini cheesecakes
Prep Time:	20 min.
Cooking Time:
Bake Time:	30 min.
Chill Time:	45 min. Ingredients 2/3 cup graham cracker crumbs 1/2 cup plus 3 Tbsp. sugar, divided 2 Tbsp. margarine, melted 12  foil baking cups 2 8-oz. cream cheese bricks, softened 3 Tbsp. fresh-squeezed lemon juice 1 tsp. lemon zest 1/2 tsp. vanilla extract 2  eggs 1/2 cup fresh or frozen raspberries 1/2 cup fresh or frozen blueberries

Directions

Preheat oven to 325ºF. In a small bowl, combine the graham cracker crumbs, 2 tablespoons sugar and melted margarine with a fork. Line a standard cupcake pan with foil baking cups. Add about a tablespoon of mixture to each cup, pressing with the back of the spoon to pack the crumbs into a crust. Bake for 5 minutes, remove to cool. Leave oven on. Meanwhile, beat cream cheese, 1/2 cup sugar, lemon juice, lemon zest and vanilla until fluffy. Mix in eggs. Fill each crust to 1/4-inch from the top with lemon cream cheese mixture. Bake for 25 minutes, until almost set. Allow to cool at room temperature, then refrigerate for at least 45 minutes to set. Place berries and 1 tablespoon sugar in a medium glass bowl. Microwave for about 1 minute or until berries begin to burst. Stir until well combined. Top each cheesecake with a spoonful of berry sauce.

Nutritional Information (Per serving): Calories 220, Fat 15g, Sat Fat 9g, Trans Fat 0g, Cholesterol 75mg, Sodium 160mg, Total Carbohydrate 17g, Fiber 1g, Sugars 13g, Protein 3g, Vitamin A 2%, Vitamin C 8%, Calcium 8%, Iron 2%*

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