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Minggu, 29 Desember 2019

Créme Bruleé Brownies


I know you might think I am kidding, but I am being a million percent truthsies over here. As a child, I always wondered what married people talked about, and was assured by many a family member that there were always things to discuss.



It’s really unfortunate that no one was truthful with me, because here I am with nothing to say and completely unprepared on how to deal. My husband and I go on a weekly date night and after I go into detail about my wild day working from home (I ate a Lean Cuisine, I answered three emails, I found a dollar in the wash), I have nothing.

Créme Bruleé Brownies
Prep Time: 40 minutes

Cook Time: 30 minutes

Total Time: 1 hour, 10 minutes

Yield: 15 servings

Ingredients

Brownies:
1 cup (2 sticks) salted butter, melted
1 cup unsweetened cocoa powder
2 cups granulated sugar
4 large eggs
1 TBS vanilla extract
1 1/3 cups flour
12 oz (ish) jar hot fudge sauce

Créme Bruleé Topping:
1/4 cup cornstarch
1 cup white sugar
6 Tablespoons butter, melted
3 1/4 cups half and half cream
2 teaspoons vanilla extract or vanilla bean paste
1/4 cup granulated sugar

Instructions

Preheat panggangan to 350. Line a 9x13 pan with foil and spray thoroughly with nonstick spray; set aside.
In a large bowl, whisk together the cocoa and melted butter. Stir in sugar until combined. Stir in eggs, one at a time, mixing well after each. Stir in vanilla. Fold in flour JUST until you no longer see flour streaks in the batter. Gently fold in hot fudge sauce.
Spread batter in prepared pan and bake for about 20 minutes, until raw batter no longer appears when a toothpick is inserted in the center. Remove from panggangan and place pan on a cooling rack.
Prepare topping: In a medium-sized heavy saucepan, whisk together cornstarch and sugar. Whisk in the melted butter and half and half. Bring to a boil over medium heat, stirring constantly, until mixture is the consistency of a thick pudding. Remove from heat and stir in vanilla.
Pour custard over the brownies, spreading to cover. Sprinkle surface with granulated sugar, then place under the broiler for several minutes until top is golden (may be dark brown is some spots). Alternately, a kitchen torch can be used.
Let brownies cool to room temperature, then refrigerate until chilled. Remove foil, cut into bars and serve.
Sumber https://recipes-sonata.blogspot.com/

Ultimate Keto Crème Brûlée


I first met with crème brûlée (a.k.a. burnt cream) almost 10 years ago when traveling through France. After a nice dinner that included fish of some kind, I wished for a dessert that would be vanilla flavored, as I’d always been quite crazy about vanilla (nothing wrong with chocolate, though).



I consider this dessert to be one of the most romantic ones out there. Might be because it takes me back to the approaching summer evening in France and the dinner with candles. Hopefully, you can conjure up the same image. Why not help yourself with a nice glass of French wine?

Ultimate Keto Crème Brûlée
One dish comes out to be 320 Calories, 31.5 g Fat, 3.7 g Net Carbs, and 3.9 g Protein.Calories from fat: 88%.
 Prep Time 15 minutes
 Cook Time 35 minutes
 Passive Time 2 hours


INGREDIENTS

Creme
2 cups heavy cream
5 egg yolks
6 tbsp erythritol (I used Sukrin)
1 pinch salt
1 vanilla bean (whole)
Topping
3 tbsp erythritol (powdered)
Ultimate Keto Crème Brûlée

INSTRUCTIONS

Preheat the panggangan to 320°F (160°C). Place 6 baking dishes in a large roasting pan. Bring a pot of water to a boil.

Ultimate Keto Cremem Brulee
In a medium saucepan, combine cream and 3 tbsp of erythritol.

Split vanilla bean lengthwise. Scrape its seeds into the saucepan, then add the pod. Heat gently on medium temperature just until the mixture starts to bubble a little (around 7 minutes).
Ultimate Keto Cremem Brulee
In the meantime, whisk the egg yolks with remaining erythritol and salt. Use a large mixing bowl and
an electric mixer. Mix until the mixture gets pale yellow.
Ultimate Keto Cremem Brulee
Start adding the hot cream mixture into the yolk mixture. It might be best to use ladle. You want to prevent the eggs from curdling, that’s why you need add only a small amount of cream at first, and whisk to combine. Next, add two ladles of cream mixture, one at a time, and whisk after each addition. Continue in the same manner, until you mix in all the remaining cream mixture.

Ultimate Keto Cremem Brulee
Strain through a fine sieve into a large cup. You want to get rid of the vanilla pod and any bits of cooked egg, but try to force the vanilla seeds through the sieve.

Ultimate Keto Cremem Brulee
Pour custard into baking dishes. Place the roasting pan in the oven.
Pour enough boiling water in the pan to come halfway up the sides of the dishes.

Ultimate Keto Cremem Brulee
Bake until custards are set (around 35 minutes). When shaken, they should tremble slightly in the middle. Don’t let them get too firm.
Remove dishes from hot water and let them cool on a wired rack for up to 30 minutes. Then, cover them with a foil and place them in the fridge for at least 2 hours (overnight is best).

Ultimate Keto Cremem Brulee
Before serving, sprinkle about ½ tbsp of powdered erythritol over each creme brulee. Use a blow torch to caramelise it. Erythritol will not caramelise as well as sugar, but it will do the job well enough to offer a similarly crispy experience.

Ultimate Keto Cremem Brulee
If you don’t own a torch, you can use a broiler, but watch really closely for when the topping is melted. It is advised that you put the creme brulees in a freezer for 15 minutes prior to caramelising, to make sure the custards remain cold after “bruleeing.”
Let the creme brulee sit for a couple of minutes before serving. Enjoy every bit of it!
Sumber https://recipes-sonata.blogspot.com/

The Best Carrot Cake


In my humble opinion, this truly is the best carrot cake recipe!  It’s perfectly moist and delicious, made with lots of fresh carrots, and topped with the most heavenly cream cheese frosting.



I was planning to wait and post this recipe closer to Easter.  But as you all know, I seem to have zero patience when it comes to sharing recipes I’ve made that I really love.

THE BEST CARROT CAKE
This classic carrot cake recipe is moist, perfectly-spiced and made with lots of fresh carrots and a cream cheese frosting.

TOTAL TIME: 1 HOUR PREP TIME: 30 MINS COOK TIME: 30 MINS

INGREDIENTS:

CARROT CAKE INGREDIENTS:
1 1/2 cups plus 2 Tablespoons avocado oil (or you can use vegetable oil or canola oil)
1 cup granulated sugar
1 cup brown sugar
6 eggs
1 tablespoon vanilla extract
3 1/4 cups flour
1 tablespoon ground cinnamon
2 teaspoon baking soda
2 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon ground nutmeg
pinch of ground cloves
1 pound finely-grated* fresh carrots
(optional: 1 cup chopped pecans or walnuts and/or 1/2 cup raisins)
CREAM CHEESE FROSTING INGREDIENTS:
3 (8 oz.) bricks cream cheese, room temperature
1 cup (2 sticks) unsalted butter, room temperature
1 tablespoon vanilla extract
1/2 teaspoon salt
6 cups powdered sugar (or more if needed to thicken)

DIRECTIONS:

HOW TO MAKE THE CARROT CAKE:
Preheat panggangan to 350°F.
Grease and flour three 8-inch round baking pans. Or alternately, you can use two 9-inch round baking pans. (Just be sure that every square inch of the pans greased and coated in flour so that the cake does not stick!)
then the bowl of a large stand mixer, mix together oil, granulated sugar, and brown sugar until combined and smooth. Add in the eggs one at a time, then the vanilla, and mix until smooth.
In a separate bowl, whisk together the remaining dry ingredients (flour, cinnamon, baking soda, salt, baking powder, nutmeg and cloves) until combined. Add the dry ingredient mixture to the mixing bowl, and beat on medium-speed until just combined, scraping down the pan at least once to be sure that everything is well mixed. Then fold in the grated carrots by hand, and stir until combined. If you would like to add nuts and/or raisins, stir them in at this time as well.
Pour the batter evenly into the prepared cake pans. Then bake for 25-30 minutes or until a toothpick inserted in the middle of the cakes comes out clean. Remove pans and let them cool on a wire rack until the cakes reach room temperature.
I then like to pop them in the fridge for 10-15 minutes to cool off slightly. Then remove them and use a large knife or a cake leveler to level off the domed tops of the cakes so that they are level and even.
Layer the cakes with the cream cheese frosting, and then frost the outside of the cake as you desire. Serve that day or store, covered, for up to 4 days.
HOW TO MAKE THE CREAM CHEESE FROSTING:
Using an electric mixer, cream together cream cheese and butter on medium speed for 1 minute or until smooth with no lumps remaining. Add in vanilla extract and salt, and continue mixing until combined. Lower speed to medium-low and gradually add in powdered sugar. Increase speed to medium-high and beat until combined.
If frosting is too thick, you can add in a teaspoon or two of water. If it is too thin, you can add in more powdered sugar.
*You can either grate fresh carrots by hand with a box grater, or grate them with a food processor by using the shredding disk.
Sumber https://recipes-sonata.blogspot.com/

Crazy Banana Cake With Cream Cheese Icing


If you’re looking for the best banana cake ever, this is your cake.  Slathered with a thick layer of cream cheese icing, it’s moist and delicious every time.It’s a great way to use up frozen or over-ripe bananas and quite simply, it’s the only banana cake recipe you’ll ever need.




Crazy Banana Cake with Cream Cheese Icing
Prep Time
10 mins
Cook Time
1 hr 10 mins
Cooling time
1 hr
Total Time
1 hr 20 mins

One bite of this super- moist crazy banana cake with cream cheese icing will have them begging for more. The way you bake and cool it is kind of crazy, but that’s the secret to this cake’s success.

Course: Dessert
Cuisine: cake
Keyword: Banana Cake with Cream Cheese Icing
Servings: 20
Calories: 405 kcal

Ingredients

For the Cake
1.5 cups very ripe bananas 3 fresh bananas or 4 thawed, previously frozen bananas
2 tsp lemon juice
3 cups all-purpose flour
1.5 tsp baking soda
1/4 tsp salt
3/4 cup soft butter
2 cups sugar
3 eggs
2 tsp vanilla
1.5 cups buttermilk OR milk soured with one tbsp vinegar or lemon juice
For the Frosting
1/2 cup softened butter
8 oz cream cheese room temp.
1 tsp vanilla
3.5 cups icing sugar also known as powdered sugar or confectioner's sugar

Instructions

Pre-heat panggangan to 275 F, and grease and flour (or spray), a 9x13 cake pan.
Mash banana and mix with lemon juice and set aside.
In a med bowl, mix flour, baking soda and salt. Set aside.
If you're making your own buttermilk, combine milk and vinegar (or lemon juice) in a small bowl, and set aside.
In a large bowl, cream butter and sugar.
Beat in eggs, one at a time. Stir in vanilla.
Beat in flour mixture alternately with buttermilk.
Stir in bananas.
Pour into cake pan and bake 1 hour and 10 mins (or until knife comes out clean). *if need be, cook longer, checking every 10 minutes until cake is fully cooked.
Immediately place in freezer for 45 minutes. (if not completely cool upon removal from freezer, let cool further before icing).
Cream butter and cream cheese.
Beat in vanilla and icing sugar on low until combined, then high until smooth.
Frost cake and enjoy!
Sumber https://recipes-sonata.blogspot.com/

Crazy Banana Cake With Cream Cheese Icing


If you’re looking for the best banana cake ever, this is your cake.  Slathered with a thick layer of cream cheese icing, it’s moist and delicious every time. It’s a great way to use up frozen or over-ripe bananas and quite simply, it’s the only banana cake recipe you’ll ever need.




Crazy Banana Cake with Cream Cheese Icing
Prep Time
10 mins
Cook Time
1 hr 10 mins
Cooling time
1 hr
Total Time
1 hr 20 mins

One bite of this super- moist crazy banana cake with cream cheese icing will have them begging for more. The way you bake and cool it is kind of crazy, but that’s the secret to this cake’s success.

Course: Dessert
Cuisine: cake
Keyword: Banana Cake with Cream Cheese Icing
Servings: 20
Calories: 405 kcal

Ingredients

For the Cake
1.5 cups very ripe bananas 3 fresh bananas or 4 thawed, previously frozen bananas
2 tsp lemon juice
3 cups all-purpose flour
1.5 tsp baking soda
1/4 tsp salt
3/4 cup soft butter
2 cups sugar
3 eggs
2 tsp vanilla
1.5 cups buttermilk OR milk soured with one tbsp vinegar or lemon juice
For the Frosting
1/2 cup softened butter
8 oz cream cheese room temp.
1 tsp vanilla
3.5 cups icing sugar also known as powdered sugar or confectioner's sugar

Instructions

Pre-heat panggangan to 275 F, and grease and flour (or spray), a 9x13 cake pan.
Mash banana and mix with lemon juice and set aside.
In a med bowl, mix flour, baking soda and salt. Set aside.
If you're making your own buttermilk, combine milk and vinegar (or lemon juice) in a small bowl, and set aside.
In a large bowl, cream butter and sugar.
Beat in eggs, one at a time. Stir in vanilla.
Beat in flour mixture alternately with buttermilk.
Stir in bananas.
Pour into cake pan and bake 1 hour and 10 mins (or until knife comes out clean). *if need be, cook longer, checking every 10 minutes until cake is fully cooked.
Immediately place in freezer for 45 minutes. (if not completely cool upon removal from freezer, let cool further before icing).
Cream butter and cream cheese.
Beat in vanilla and icing sugar on low until combined, then high until smooth.
Frost cake and enjoy!



Sumber https://recipes-sonata.blogspot.com/

Oreo Cheesecake Chocolate Cake


Oreo Cheesecake Chocolate Cake, so decadent chocolate cake recipe. Oreo cheesecake sandwiched between two layers of soft, rich and  fudgy chocolate cake.



Thinking about my next post, I decided to look through the categories on the blog and see what I had not done in a long time. Unbelieavable! It turns out that for almost 9 months, there was no classic chocolate cake recipe on my blog.

Oreo Cheesecake Chocolate Cake
 Prep Time: 1 hour  Cook Time: 35 minutes  Yield: 12  Category: Dessert Method: bake  Cuisine:
Description
Oreo Cheesecake Chocolate Cake, so decadent chocolate cake recipe.

Ingredients

For chocolate cake:
2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup cocoa
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
For no-baked Oreo cheesecake filling:
1 1/2 cups heavy whipping cream
8 oz. Cream Cheese-softened
3/4 cup powdered sugar
12 Oreo Cookies- coarsely crushed
For milk chocolate ganache:
8 oz. milk chocolate-finely chopped
1 cup heavy whipping cream
For garnish:
1/2 cup chocolate chips
3/4 cup whipped cream

Instructions

To make the cake:
Preheat the panggangan to 350°F and grease two 9 inch round baking pans and line the bottom with parchment paper.
In a large bowl stir together sugar, flour, cocoa, baking powder, baking soda and salt.
Add eggs, milk, oil and vanilla and mix on medium speed 2 minutes.
Add boiling water and mix until it’s smooth.
Divide batter into 2 prepared pans and bake 30 to 35 minutes or until toothpick inserted in center comes out clean.
Cool 10 minutes in the pans, than remove from pans to wire racks upside down (this flattens domed cakes) and cool completely.
To make the filling:
In a large mixing bowl mix heavy whipping cream until firm peaks form.
In another mixing bowl beat cream cheese and sugar until it’s smooth.
Combine cream cheese and whipped cream and stir in crushed Oreo.
To make the ganache:
In a sauce pan over a low heat melt chopped milk chocolate, remove from the heat and stir in heavy cream. Stir until it’s smooth and pour over the cake. (if it’s too runny cool it a little until ganache is thickened but still thin enough to drip down the sides of the cake).
To Assemble the Cake:
Spread filling on bottom layer of cooled cake, carefully place the second layer on top of filling, then spoon chocolate ganache on top of the cake. Garnish with chocolate chips and whipped cream if desired.
Sumber https://recipes-sonata.blogspot.com/

Caramel Cake With Salted Caramel Italian Meringue Buttercream


Like, today. It’s sublimely smooth, rich and ethereal, and not too sweet. I’ve never met anyone who doesn’t love it – even the “non-frosting” people (you know who you are). I should know. I’m a “non-frosting” person myself.



Even as a kid, I would eat the cake and leave the frosting on my plate untouched.  Don’t get me wrong. I certainly have a sweet tooth. But, when it comes to dessert, I much prefer rich to super sweet.

Caramel Cake with Salted Caramel Italian Meringue Buttercream

This recipe makes enough batter to fill: three 8x3 inch round cake pans, four 8x2 inch round cake pans, or two 10-inch round cake pans. The bake time listed in the recipe is for three 8x3 inch layers. If baking 8x2 inch layers the bake time should be reduced by 10-15 minutes. Check for doneness after the cakes have been baking for 25 minutes. If baking two 10-inch layers, bake time will need to be increased by 10-15 minutes. Start checking for doneness after the layers have been baking for 45 minutes.
Serves: 24

Ingredients

5 cups unbleached all-purpose flour
3½ tsp baking powder
¾ tsp baking soda
3 tsp salt
3 sticks of butter, at room temperature
1½ cups granulated sugar
1½ cups light or dark brown sugar
9 large eggs, separated
1½ + ⅓ cups buttermilk
4 tsp pure vanilla extract
TO DECORATE:
1 recipe Salted Caramel Italian Meringue Buttercream
Salted Caramel Sauce for drizzling (optional - if making Salted Caramel Italian Meringue Buttercream, you can use the leftover caramel sauce)
Almond pralines for decoration (optional - recipe follows)

Instructions

NOTE: This recipe makes a lot of batter and is best made using a 6-quart mixer. If you have a smaller mixer, you may need to mix the batter in two batches.
Preheat your panggangan to 375 degrees. Using vegetable shorting or butter, grease three 8x3-inch cake pans. Cut a piece of parchment paper to cover the bottom of each cake pan and lightly grease the top of the parchment. Shake flour around in each pan to coat.
In a medium size bowl, mix the flour, baking powder, baking soda and salt with a wire whisk until well combined.
In a standing mixer fitted with the paddle attachment, beat the butter with both sugars at medium speed, scraping down the sides of the bowl occasionally, until very light and fluffy - about 4 minutes. Beat in the egg yolks in three additions, scraping down the sides of the bowl and beating on medium speed for 30-60 seconds after each addition.
Add the flour mixture and buttermilk alternately in 4 additions, beginning and ending with the flour. With each addition, beat on low speed until incorporated, just so your ingredients don't fly out all over the counter. Then beat on medium speed for about 30 seconds, until smooth, before adding the next addition. Scrape down the sides of the bowl before each addition. Mix in the vanilla on low speed until incorporated.
Beat the egg whites until stiff peaks form. Gently fold the egg whites into the batter. Incorporate the egg whites completely, but take care to not beat all the air out of the egg whites.
Distribute the batter evenly into cake pans, smoothing the tops with a spoon or spatula and bake in the center of your panggangan for 35 - 40 minutes, until a toothpick inserted in the center comes out mostly clean, with only a crumb or two sticking to it. The cakes will be a deep golden brown.
Remove the pans to wire racks and allow to cool for 5 minutes before gently turning them out of the pans onto the wire racks to cool completely.
Sumber https://recipes-sonata.blogspot.com/

Sabtu, 28 Desember 2019

Strawberries And Cream Cheesecake Cake


This Strawberries and Cream Cheesecake Cake is the stuff cake dreams are made of! With two layers of strawberry cake and a creamy layer of vanilla cheesecake in the middle, this cake is delicious and hardcore. True cake lovers – please proceed. 🙂



STRAWBERRIES AND CREAM CHEESECAKE CAKE
Yield: 14-16 Slices Category: Dessert Method: Oven Cuisine: American

INGREDIENTS

VANILLA CHEESECAKE
24 oz (678g) cream cheese, room temperature
1 cup (207g) sugar
3 tbsp (24g) all purpose flour
1 cup (230g) sour cream
1 tbsp vanilla extract
4 large eggs, room temperature
STRAWBERRY CAKE LAYERS
3/4 cup (168g) unsalted butter, room temperature
1 1/2 cups (310g) sugar
3/4 cup (173g) sour cream
2 tbsp strawberry extract
6 large egg whites, room temperature
2 1/2 cups (325g) all purpose flour
4 tsp (18g) baking powder
½ tsp salt
1/2 cup (120ml) milk
1/2 cup (120ml) strawberry puree
7-8 drops pink food color
CREAM CHEESE WHIPPED CREAM FROSTING
16oz (452g) cream cheese, room temperature
3 cups (720ml) heavy whipping cream, cold
1 1/4 cups (144g) powdered sugar
1 tbsp vanilla extract
6-10 strawberries, sliced
3 strawberries, cut in half

INSTRUCTIONS

1. Preheat panggangan to 300°F (148°C). Line the entire inside of a 9-inch (23cm) cake pan with aluminum foil. Press it into the pan to get it as flat as you can. You’ll use the aluminum foil to lift the cheesecake out of the pan when it’s baked and cooled.
2. In a large mixer bowl, mix the cream cheese, sugar and flour together until combined. Use low speed to keep less air from getting into the batter, which can cause cracks. Scrape down the sides of the bowl.
3. Add the sour cream, and vanilla extract and mix on low speed until well combined.
4. Add the eggs one at a time, mixing slowly and scraping the sides of the bowl after each addition.
5. Pour the cheesecake batter into the lined cake pan.
6. Place the cake pan inside another larger pan. I use a larger cake pan, but you can use a roasting pan or any other larger baking pan. Fill the outside pan with enough warm water to go about halfway up the sides of the cake pan. Bake for 1 hour.
7. Turn off the panggangan and leave the cheesecake in the panggangan with the door closed for 30 minutes. Do not open the door or you’ll release the heat.
8. Crack panggangan door and leave the cheesecake in the panggangan for another 30 minutes. This cooling process helps the cheesecake cool slowly to prevent cracks.
9. Remove cheesecake from panggangan and chill until firm, 5-6 hours.
10. To make the cake layers, preheat the panggangan to 350°F (176°C). Line the bottoms of two 9-inch (23cm) cake pans with parchment paper and grease the sides.
11. In a large mixer bowl, cream the butter and sugar together on medium speed until light in color and fluffy, about 3-4 minutes.
12. Add the sour cream and strawberry extract and mix until combined.
13. Add the egg whites in two batches, mixing until well combined after each addition. Scrape down the sides of the bowl as needed to make sure everything is combined.
14. Combine the flour, baking powder and salt in a medium bowl. Combine the milk and strawberry puree in a measuring cup.
15. Add half of the flour mixture to the batter and mix until combined.
16. Add the milk mixture to the batter and mix until combined.
17. Add the remaining flour mixture and mix until smooth. Scrape down the sides of the bowl as needed to ensure everything is being combined. Stir in the food coloring.
18. Divide the batter evenly between the prepared cake pans. Bake for 27-30 minutes, or until a toothpick inserted in the middle comes out with a few crumbs.
19. Remove the cakes from the panggangan and allow to cool for 2-3 minutes, then remove from pans to a cooling rack to finish cooling.
20. To build the cake, make the frosting. Add the cream cheese to a large mixer bowl and beat until smooth, then set aside.
21. Add the heavy whipping cream, powdered sugar and vanilla extract to another bowl and whip until soft peaks form.
22. Add the cream cheese to the whipped cream and whip until stiff peaks form. It will happen fairly quickly. Set whipped frosting in the refrigerator.
23. Use a large serrated knife to remove the domes from the top of the cakes.
24. Place the first layer of cake on a serving plate or a cardboard cake round. Spread about 1 cup of frosting evenly on top of the cake layer.
25. Use the aluminum foil to lift the cheesecake out of the cake pan, remove the foil and place the cheesecake on top of the cake.
26. Spread another cup of frosting evenly on top of the cheesecake, then add the second layer of cake on top. If the sides of the cake don’t line up, use a serrated knife to trim off the excess cake or cheesecake.
27. Frost the outside of the cake.
28. Pipe swirls of the whipped frosting around the top edge of the cake. I used the Ateco 844 icing tip.
29. Place sliced strawberries around the bottom edge of the cake. Place strawberry halves on top of the cake around the inside of the swirls.
30. Pip a small shell border around the bottom edge of the cake.
31. Store the cake (in an airtight containter, if possible) in the refrigerator until ready to serve. Cake is best for 2-3 days.
Sumber https://recipes-sonata.blogspot.com/

Triple Chocolate Mousse Cake Recipe


Since I began blogging, there are a few fantastic recipes which made me say „Wooow, I hope I will be able to make something like this some day“.



 Of course, after a good look and many photos of these desserts, I always gave up not having enough belief in my baking possibilities, even though many people have been enthusiastic about my recipes (like this Magic Custard Cake).

Triple Chocolate Mousse Cake
 Cook Time: 28 minutes  Category: Dessert

Ingredients

For the Cake:
10 oz. high-quality semisweet chocolate (chopped)
4 large eggs (room temperature)
1/3 cup sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
1/2 cup butter (softened at room temperature)
For Chocolate Mousse Layer:
10 oz. high-quality semisweet chocolate(chopped)
1-1/2 cups heavy whipping cream
1 teaspoon unflavored gelatin
2 Tablespoons cool water
For White Chocolate Mousse Layer:
7 oz. high-quality white chocolate(chopped)
1-1/2 cups heavy whipping cream
1 teaspoon unflavored gelatin
1 Tablespoon cool water

Instructions

For the Cake:
Preheat the panggangan to 350 F. Lightly grease 9 or 10 inch springform and line the bottom with parchment paper. The cake should be baked in a water bath so the edges don’t dry out (wrap the springform pan in two layers of aluminum foil and place it in larger pan with about 1-1/2 inches of hot water).
Melt 10 oz. high-quality semisweet chocolate on low heat over a double boiler or in the microwave.
Place egg whites in a large bowl with about a third of the sugar and beating on low speed. Gradually increase the speed and beat until the mixture begin to look fluffy, then add the remaining sugar, salt and vanilla. Continue beating until all sugar is dissolved and the meringue looks shiny (nearly soft-peak stage).
Using a whisk stir softened butter into the melted chocolate until it’s combined, then whisk in the egg yolks. Add half of the meringue into the chocolate mixture and whisk gently, then with a spatula fold in the remaining meringue (keep in mind to mix in well the heavier batter at the bottom of the bowl)
Pour the batter into the prepared pan and bake for 26-28 minutes (Until the toothpick inserted into the center comes out clean).
When you remove the cake from the panggangan first let it cool to room temperature and then refrigerate it for 1 hour(cooled cake will sink a little and lose some volume). Take it out the fridge and run a knife around the edge of the pan, unlock the ring from the springform pan, take it off and invert the cake onto a serving plate. Remove the bottom of the pan and parchment paper then place back the ring from the springform around the cake to use it as a mold for the chocolate mousses.
Chocolate Mousse Layer:
Place 10 oz. high-quality semisweet chocolate(chopped) in a heat-proof bowl.
In a small dish soften 1 teaspoon unflavored gelatin in 2 tablespoons cool water set aside.
Bring 1/2 cup heavy whipping cream to a boil and pour it over the chopped chocolate, stir it gently, until smooth and the chocolate is completely melted. If the chocolate won’t melt completely re-heat the mixture on a low heat, and continue to stir until it’s all melted.
Heat softened gelatine on low heat, stirring to dissolve. When it’ s completely free of lumps, stir melted gelatin into the melted chocolate.
Whip the remaining 1 cup of heavy whipping cream(DO NOT overwhip it!!!) until a soft peaks form.
Chocolate mixture must be free of lumps and the temperature should be about 80 degrees F(in order to avoid that chocolate sets up, but if it’s too hot , whipped cream will melt).
Add about half of the whipped cream to the chocolate and whisk gently until it’s all combine, then fold in the remaining whipped cream (make sure to evenly incorporate all melted chocolate from the bottom of the bowl)
Spread the mousse over the top of the cooled cake in the ring and smooth it with the spatula. Place the cake back to the fridge.
White Chocolate Mousse Layer:
Repeat the directions for the chocolate mousse layer, using white chocolate(be careful not to overheat the white chocolate while it’s melting or it will separate and become unusuable)
Spread the white chocolate mousse over the top of the chocolate mousse and set back into the fridge for at least 4-5 hours (or overnight).
Before serving, run a thin knife around the edge, open the lock and lift off the springform pan ring.
Garnish the cake with chocolate curls or shaving if desired.
Store it in the fridge.
The cake can be frozen for up to several weeks.
Sumber https://recipes-sonata.blogspot.com/

Strawberry Crunch Cake


Perhaps you’ve heard of their kind. Perpetual leavers of bowls and pans in the sink, a sad pool of water puddling in the bottom. Never ones to do anything halfway, my gang here as upped the ante, soaking even the smallest, shallowest, and irrelevant of dishes and utensils.



 And ice cream scoop, a small plate, a butter knife — all fair game for a good “soak.”
Strawberry Crunch Cake
Prep Time: 1 hour, 30 minutes

Ingredients

2 (8 inch round) French vanilla cake layers, baked and cooled
2 (8 inch round) strawberry cake layers, baked and cooled
Strawberry Crunch:
12 Golden Oreo cookies
12 shortbread cookies (I used Lorna Doone)
3 Tablespoons salted butter, melted
1 cup freeze dried strawberries
Strawberry frosting:
1 cup salted butter, softened
2 Tablespoons heavy cream
1 cup frozen strawberries, thawed and pureed (alternatively, you could use fresh)
4 cups powdered sugar
Cream cheese frosting:
4 oz cream cheese, softened
1/2 cup salted butter, softened
1/4 cup heavy cream
1 teaspoon vanilla extract
4 cups powdered sugar

Instructions

1. Prepare the strawberry crunch: In the bowl of your food processor, pulse Golden Oreos and shortbread cookies until they are in coarse crumbs. Add melted butter and pulse until combined. Addf freeze-dried strawberries and pulse until combined.
2. Prepare strawberry frosting: In the bowl of your mixer, beat butter on medium speed until smooth. Add heavy cream and strawberry puree, mixing on medium-low and scraping the sides of the bowl as needed until combined. With the mixer on low, slowly add powdered sugar until combined. Increase mixer speed to high and beat for one minute.
3. Assemble: Place one strawberry cake layer on a plate and frost generously with 1/3 of strawberry frosting. Repeat, alternating layers until assembled.
4. Prepare cream cheese frosting: In the bowl of your mixer, beat butter and cream cheese on medium speed until smooth. Add heavy cream and vanilla, mixing on medium-low and scraping the sides of the bowl as needed until combined. With the mixer on low, slowly add powdered sugar until combined. Increase mixer speed to high and beat for one minute. Frost the outside of the cake (don't worry if it doesn't look perfect -- you'll cover it all in crumbs)
5. Add strawberry crunch: Cupping some of the crumb mixture in your hand, work your way around the cake, gently pressing the crumb mixture into the frosting. Repeat until entire top and sides of cake is covered in crumbs.

Notes

Store uneaten cake in the refrigerator.
Sumber https://recipes-sonata.blogspot.com/

Butter Pecan Cake


It’s been a while since I had a non-chocolate recipe on BoB. Personally, I don’t think there’s any such thing as too much chocolate, but maybe variety isn’t such a bad thing, either.



Granted, this cake does have a bit of white chocolate in it, but I don’t count that. White chocolate is an entirely different entity in my book. In fact, I’m not normally a big fan of the stuff. It’s usually far too sweet for my liking. (Did I really just type that?!?) If any recipe can make me change my mind, it’s this one.

BUTTER PECAN CAKE
Yield: 12 to 14 servings
Prep Time: 30 minutes
Cook Time: 32 minutes
Plenty of nuts and white chocolate make this Butter Pecan Cake a delicious, irresistible dessert.

INGREDIENTS:

FOR THE FROSTING:
2 tablespoons unsalted butter
1 & 1/4 cups coarsely chopped pecans
11 ounces cream cheese, softened
1/2 cup unsalted butter, softened
16 ounces confectioners’ sugar
2 teaspoons vanilla extract
FOR THE CAKE:
6 ounces white chocolate, chopped
1/2 cup boiling water
1 cup unsalted butter, softened
1 & 1/2 cups granulated sugar
4 large eggs, separated
1 teaspoon vanilla extract
1 cup buttermilk
1 teaspoon baking soda
3 cups sifted cake flour
toasted pecan halves for garnishing, if desired

DIRECTIONS:

TO MAKE THE FROSTING:
Melt 2 tablespoons butter in a large skillet. Add the pecans and cook over medium heat, stirring occasionally, until toasted – about 10 minutes. Remove from heat and cool completely.
Using an electric mixer on medium speed, beat the cream cheese and 1/2 cup butter until creamy. Gradually add the sugar. Beat until light and fluffy. Stir in the buttered pecans and vanilla. Cover and chill at least 1 hour.
TO MAKE THE CAKE:
Place the white chocolate in a bowl and pour boiling water over it, stirring until smooth. Set aside to cool.
Preheat panggangan to 350°F. Grease three 9-inch round cake pans and line with wax paper. Grease and flour the wax paper.
Using an electric mixer on medium speed, beat the butter until creamy. Gradually add the sugar, beating well. Add the egg yolks, one at a time, beating after each addition. Stir in the melted white chocolate and vanilla.
Combine the buttermilk and baking soda. Add the flour to the butter mixture, alternating with the buttermilk mixture. Begin and end with the flour. Mix at low speed after each addition until blended.
Beat the egg whites to stiff peaks. Gently fold into batter. Pour the batter evenly into the prepared pans.
Bake for 20-22 minutes, or until a toothpick inserted in the center of cake comes out clean. Cool in the pans for 10 minutes. Then, remove from pans to wire racks to cool completely.
Spread the frosting between layers and on the top and sides of cake. Garnish, if desired. Store in refrigerator.

NOTES:

This is indeed a 3-layer cake, despite the fact that I only used 2 layers. That just made for a higher frosting to cake ratio!
Read more at https://bakeorbreak.com/2010/01/butter-pecan-cake/#KxgLqvMy6fjHqg9I.99


Sumber https://recipes-sonata.blogspot.com/

Our Favorite Scratch Carrot Cake Recipe!


Let’s talk about the parade of ingredients that make this scratch Carrot Cake recipe SO amazing. Of course, carrots and spices are a given, but this favorite carrot cake recipe of ours also includes crushed pineapple, pecans, and coconut.



Not all carrot cakes call for coconut and pineapple, or even nuts, but after trying this recipe, we could never go back!

CARROT CAKE {SCRATCH RECIPE}

INGREDIENTS

2 1/2 cups (325g) All Purpose Flour
1 1/2 teaspoons Baking Soda
1 1/4 teaspoons Baking Powder
2 teaspoons Ground Cinnamon
1/2 teaspoon Salt
2 cups (400g) Sugar
4 Large Eggs
1 cup (218 g) Vegetable Oil
1 teaspoon Vanilla Extract
2 cups (180 g) Grated Carrots
3/4 cup (92 g) Chopped Pecans
3/4 cup (50 g) Coconut (I used Bakers Angel Flake Sweetened coconut)
1 8oz can Crushed Pineapple (put in strainer and let juice drain. I used a fork to press out more liquid.)

DIRECTIONS

Preheat panggangan to 350 degrees
Line the bottoms of 3 (8inch) or 2 (9inch) round pans with wax or parchment paper, grease with shortening and flour the paper and pans for easy release when turning out......carrot cake has a tendency to stick so be sure to use the paper.
Whisk together for 30 seconds the flour, baking soda, baking powder, cinnamon, and salt. Set Aside.
In a mixing bowl, add 2 cups sugar , 4 eggs, 1 cup oil and 1 tsp. vanilla. Mix 2 to 3 minutes at medium speed until well blended and light colored.
With a spoon stir in the flour until moistened, then add the carrots, pecans crushed pineapple and coconut.
Bake 35 minutes at 350 degrees or until a toothpick inserted in the center comes out clean. Refrain from opening the panggangan door or touching the center of the cake to test for doneness until very near the end of baking time or it could cause the cake to sink slightly in the center.
Makes 6 1/2 cups batter
Cool cake layers in pan for 10 minutes on a wire rack then turn out. Cool completely before frosting.
Sumber https://recipes-sonata.blogspot.com/

Lemonade Cake With Lemon Cream Cheese Frosting


This Lemonade Cake with Lemon Cream Cheese Frosting is an all time favorite recipe!



So, my kids won’t eat lemon cake, lemon pasta, lemon cupcakes, lemon muffins…they say they’re too sour. BUT they drink lemonade, and can’t seem to get enough Sour Patch Kids, Cry Baby Candy, Sour Skittles or Lemon Heads.

Lemonade Cake with Lemon Cream Cheese Frosting
k Time: 25 minsTotal Time: 25 minsYield: serves 10

Ingredients

1 Lemon boxed cake mix
4 eggs
1 1/4 cup milk
1/3 cup vegetable oil
2 tablespoons Lemonade from Concentrate, thawed
Glaze:
2 tablespoons Lemonade from Concentrate, thawed
1 cup powdered sugar
1 tablespoon water
Frosting:
1 (8- ounce) block cream cheese, room temperature
1/2 cup butter, room temperature
1/4 cup Lemonade from Concentrate, thawed
1/2 teaspoon vanilla
6 cups powdered sugar

Instructions

Cake
Preheat panggangan to 350°. Spray 2, 8″ round cake pans generously with cooking/baking spray. Set aside.
In the bowl of your stand mixer fitted with the paddle attachment, mix cake mix, eggs, milk, vegetable oil, and 2 tablespoons of Lemonade from Concentrate on low for 30 seconds, and then on medium for 2 minutes, scraping the sides of the bowl as necessary.
Keep the remaining frozen lemonade concentrate in the freezer…you will need it again.
Bake for 25-30 minutes or until cake is set and toothpick inserted into the center comes out clean.
Let the cakes cool in pan, approximately 1 hour. Do not remove.
Glaze
When the cakes are cooled level them off with a serrated knife, so they are flat on top.
If the cakes didn’t dome much and don’t need to be leveled, poke holes with a skewer throughout the top, so the glaze will sink in.
In a medium bowl combine powdered sugar, Lemonade from Concentrate and water.
Stir until smooth and pour equally over the top of the cakes, still in the cake pans.
Cover and let sit for at least an hour, or overnight in the refrigerator is best.
Frosting
In the bowl of your stand mixer, fitted with paddle attachment, mix butter and cream cheese together for 2 minutes on medium speed, until combined and creamy.
Turn mixer to low and add your lemonade and vanilla.
Slowly add in your powdered sugar and then beat on medium for 1-2 minutes until smooth, scraping the sides of the bowl as necessary.
When ready to frost, remove your cakes from the refrigerator.
Loosen cake around the edges with a butter knife so they will release easily.
Frost as desired.
Sumber https://recipes-sonata.blogspot.com/

Tres Leches Cake


If you like sweetened condensed milk then you’ll enjoy taking a bite into a Tres Leches Cake.  It’s simple, easy and perhaps the moistest cake you’ll ever have with a unique flavor you cannot find in most nonhispanic bakeries and restaurants.




Please tell me you’ve tried a tres leches cake?  I beg you, please tell me because if you haven’t I highly suggest you do. 

Tres Leches Cake
Rating: 5
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 4 hours
Yield: 15-20 squared slices

Ingredients

CAKE
2 1/4 cups all-purpose flour
1 1/2 cups granulated sugar
3 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1 1/4 cups fat-free milk
1 teaspoon pure vanilla extract
3 eggs
FILLING
1 1/2 cups heavy cream
1 (14 oz.) can sweetened condensed milk
3/4 cup fat-free milk
1/4 cup water
2 teaspoons rum extract
TOPPING
2 cups heavy cream
2 tablespoons rum extract
2-4 tablespoons granulated sugar
1 tablespoon cinnamon (optional)

Instructions

Heat panggangan to 350 degrees F. In a 13x9-inch baking pan, grease and flour bottom and sides; set aside.
In a large bowl, beat all cake ingredients together until just combined. Pour evenly into prepared pan.
Bake for 30 to 40 minutes or until toothpick inserted in center of cake comes out clean. Allow to cool for 5 minutes.
Meanwhile in a medium bowl, whish together all filling ingredients; set aside.
Once cake has slightly cooled but still hot to the touch, pierce the top using a long-tined fork approximately every half-inch apart. See bottom of this post for a visual.
Pour the 3-milk (tres leches) mixture evenly onto the cake. Loosely cover and refrigerate up to 3 hours or until majority of the tres leches has been absorbed.
In a large chilled bowl, beat topping ingredients until stiff peaks form.
Once cake is ready, spread whipped cream over cake and lightly sprinkle with cinnamon. ENJOY!

Notes

Full fat versions of ingredients may be used to substitute any fat-free ingredients found in this recipe.
Do not pour tres leches immediately into the hot cake. Allow cake to cool to warm before pouring the tres leches into the cake to prevent curdling of the milks.
Tres Leches Cake recipe is slightly adapted from Chocolate Coconut Malibu Rum Cake.
Sumber https://recipes-sonata.blogspot.com/

Jumat, 27 Desember 2019

Easy Lemon 7-Up Cake!


I KNOW SOME OF YOU MAY BE THINKING… SODA? IN A CAKE?
TRUST ME, IT IS FANTASTIC! IF YOU HAVE EVER TRIED COCA-COLA CAKE YOU ALREADY KNOW 😉



THE SODA BASICALLY MAKES THE CAKE ULTRA MOIST AND GIVES IT A GREAT FLAVOR AS WELL.
ANY LEMON-LIME SODA WILL WORK.
Easy Lemon 7-Up Cake!

Ingredients


From Scratch Ingredients:
5 eggs
3 cups self rising flour
3/4 lb butter, softened (3/4 LB of butter equals 3 sticks)
3 cups sugar
2 tablespoons lemon Juice (real or squeeze kind is fine) or extract if you want a deeper lemon flavor
3/4 cup carbonated lemon-lime beverage, any brand
Ingredients using Box Cake Mix
one box of yellow cake mix
4 eggs
3/4 cup of vegetable oil
1- 4 ounce box of instant lemon pudding
3/4 cup of carbonated lemon lime soda of your choice/any brand
Lemon Glaze Ingredients:
1 cup powdered sugar
2 tablespoon lemon juice
1 teaspoon of milk

Instructions

From Scratch Directions:
Mix butter and sugar together for about 10 minutes.
Add in your eggs-1 at a time, beating after each is added in.
Add in flour and lemon extract/juice.
Fold in your lemon-lime soda of choice.
Pour into well-greased 12-cup Bundt pan
Bake at 325 degrees for 1 to 1 hour & 15 min or until fully set
Remove from panggangan and transfer to wire rack to cool, then drizzle your glaze on top
ENJOY!
Directions using Box Cake Mix
Preheat your panggangan to 325F
Grease your bundt pan
In a separate large bowl combine all the cake ingredients, plus pudding ans the soda and mix well
pour the mixed batter into the greased bundt pan
Bake for about 45 to 55 minutes or until set
allow to cool completely before removing from the pan
top with Glaze
ENJOY!
Make Lemon Glaze-
Both recipes from scratch and from the box mix use the same easy, delicious glaze
Mix powdered sugar and lemon juice and milk together and drizzle on cooled cake one removed from the pan..
Sumber https://recipes-sonata.blogspot.com/

Chocolate Chip Cookies And Milk Cake


It isn't hard to guess the inspiration for this cake! One of the best and simplest pleasures in life is dunking chocolate chip cookies in milk and eating them one after another.I love the combination so much; I just had to celebrate those flavors in a party cake.



Chocolate Chip Cookies and Milk Cake
Yields: 20 servings

Be sure to use mini chocolate chips in the cake batter. They will disperse and suspend best; larger chocolate chips will sink to the bottom of the pan.
Fine grain caster sugar is recommended for the boiled frosting as it dissolves easily. You can usually find this in the baking aisle at the grocery store, but if you’re coming up empty handed, you can make a close approximation at home. Place regular granulated sugar in a food processor and blend until fine.

INGREDIENTS

Cake layers
6 cups cake flour, sifted
5 teaspoons baking powder
1 teaspoon salt
1 cup unsalted butter, at room temperature
1/2 cup vegetable oil (I like peanut oil)
2 1/4 cups granulated sugar
8 egg whites, at room temperature
1 1/2 cups buttermilk
12 ounces mini chocolate chips

Chocolate chip cookie dough filling
1 1/2 cups light brown sugar
1 cup butter
2 teaspoons vanilla extract
2 1/2 cups flour
1 teaspoon salt
1/2 cup heavy cream
1 cup mini chips

Boiled milk frosting and chips décor
1/4 cup flour
1 teaspoon salt
2 cups whole milk
2 cups/1 lb unsalted butter, softened
2 cups caster sugar
1 tablespoon vanilla bean paste or vanilla extract
1/2 cup regular sized semisweet chocolate chips
1/4 cup mini semisweet chocolate chips
Optional Sweet Cream Syrup
1/2 cup granulated sugar
1 cup heavy whipping cream
1 teaspoon vanilla

DIRECTIONS

Make the cake layers: Preheat the panggangan to 325°F.
Coat three 9-inch baking pans with vegetable shortening or flour-based baking spray (I like Baker’s Joy) and line the bottoms of the pans with parchment paper.
Mix the flour, baking powder and salt in a large bowl.
Beat the butter, oil and granulated sugar together in a separate large bowl until light and fluffy. Add egg whites one at a time, beating well after each addition.
Beat in the flour and buttermilk alternately with the mixer on low speed; begin and end with the flour. Scrape down the bowl as needed. Gently fold in the mini chocolate chips.
Divide the batter evenly between the prepared pans. Bake for 35 to 40 minutes, or until the cakes spring back when pressed in the centers. Allow the cakes to cool in the pans for 10 minutes, and then turn out onto wire cooling racks to cool completely. Level the tops of the cooled cakes with a large serrated knife or a cake leveler.

Edit 7/16, Optional: Make the sweet cream syrup. In a saucepan combine the sugar and cream. Cook over medium heat until the mixture is steaming but not boiling and the sugar is melted. Remove from the heat and let cool. Add the vanilla. Use this syrup to brush the cake layers for extra moisture.

Make the filling: Beat the brown sugar and butter together in a bowl with an electric mixer until fluffy. Beat in the vanilla extract. Add the flour and salt and mix until combined. Add cream a little at a time until the mixture is spreading consistency (you may not have to use all of the cream). Fold in chocolate chips. Place a cake layer on a serving plate or cake stand. Cover the layer with half of the cookie dough frosting and top with a second cake layer. Cover the second layer with the remaining frosting. Place the remaining cake layer on top.

Make the frosting: In a medium saucepan, whisk together flour and 1/2 cup of milk until smooth. Set over medium-high heat and let cook for 3 minutes, or until slightly hot. Whisk in remaining milk and salt. Whisk constantly until the mixture has thickened to the consistency of unset pudding (this can take up to 10 minutes). Remove from heat and pour the mixture into a shallow dish. Place in the refrigerator until cool. When cool, mixture will be thick like custard.
In a large bowl (or bowl of a stand mixer, if you have one) beat the butter and sugar together until fluffy. Add vanilla and mix well. Beat in cooled flour mixture one tablespoon at a time on medium-high speed. When all the flour mixture is added beat on high speed until light and fluffy, about 6 minutes. Rub a little frosting between your fingers, if sugar granules remain, beat for 4 more minutes, or until granules cannot be detected with fingers.

Decorate: Frost the entire cake with the milk frosting in an even layer; transfer leftover frosting to a piping bag fitted with an open star tip and pipe swirls or stars around the top edge of the cake. Use regular-size chocolate chips to decorate the outside of the cake. Place chips in staggered lines around the outside edge, beginning at the top and working your way down. Decorate the top edge of the cake with the mini chips.
Serve cake slices at room temperature. Store the cake covered in the refrigerator; bring to room temperature before serving
Sumber https://recipes-sonata.blogspot.com/

Salted Caramel Layer Cake


Layers of brown sugar cake filled and topped with caramel frosting and a drizzle of fresh caramel & fleur de sel make this Salted Caramel Layer Cake a decadent, delicious and almost sinful dessert!



I was given her phone number by my husbands company FRL (Family Readiness Liaison) and called her for some advice on how to adjust to life in Germany.

SALTED CARAMEL LAYER CAKE
Layers of brown sugar cake filled and topped with caramel frosting and a drizzle of fresh caramel & fleur de sel make this Salted Caramel Layer Cake a decadent, delicious and almost sinful dessert!

INGREDIENTS

CARAMEL CAKE
1/2 cup unsalted butter, room temperature
1 cup sugar
3/4 cup firmly packed dark brown sugar
3 large eggs
1 tsp vanilla
2 cups flour, sifted
1 cup buttermilk
1 tsp baking soda
1 Tbsp white vinegar
SALTED CARAMEL SAUCE
2 cups sugar
12 Tbsp (3/4 cup) unsalted butter, cubed & room temperature
1 cup heavy cream, room temperature
1 Tbsp fleur de sel (I used sea salt and crushed it down into smaller flakes)
CARAMEL FROSTING
1/2 cup firmly packed dark brown sugar
5oz (approx 10 Tbsp) unsalted butter, room temperature, divided
1/3 cup heavy cream
8oz cream cheese, softened
1/4 tsp salt
2 cups powdered sugar, sifted

INSTRUCTIONS

CARAMEL CAKE
Prepare 3 8in cake pans by buttering, lining with parchment paper and flouring.
Preheat panggangan to 350 F degrees.
In the bowl of your stand mixer, cream together the butter and sugars for about 3 minutes.
Add the eggs, one at a time and mix until incorporated. Scrape the sides of the bowl often.
Mix in the vanilla.
Add the flour and buttermilk alternating until just combined.
In a measuring glass, mix together the baking soda and vinegar then add to the batter. Mix just until incorporated. Do not overmix!
Separate batter evenly into the three prepared cake pans.
Bake about 20 minutes or until the top and edges are golden brown and a toothpick comes out clean.
Cool in pans for 5 minutes before removing to a wire rack to cool completely.
SALTED CARAMEL SAUCE
In a very large, heavy saucepan or pot over medium-high heat, pour the sugar in an even layer over the bottom of the pan. Whisk until melted. The sugar will clump up but will eventually completely melt. This will take about 4-5 minutes.
Once the sugar has melted, stop whisking and cook until the sugar has turned into an amber color and has a nutty aroma. Remove from the heat.
Add all the butter and whisk until combined. This mixture will bubble up, but keep whisking until all the butter has melted.
Slowly pour the heavy cream into the mixture and whisk until incorporated.
Stir in the fleur de sel.
Cool for about 10-15 minutes before using.
Store leftovers in a jar with a lid and reheat before using again. Refrigerate up to 2 weeks.
CARAMEL FROSTING
In a medium, heavy pot, whisk together the brown sugar and 2oz of butter over medium heat until melted. Bring to a boil for no more than 10 seconds. Remove from heat immediately and pour in the heavy cream and whisk until smooth. Cool to room temperature. NOTE: You can use an ice bath and whisk to cool quickly if you don't have time to wait.
In the bowl of your stand mixer, cream together the remaining 3oz of butter and cream cheese until smooth. Scrape the sides of the bowl several times during this process.
Mix in the salt.
Turn the mixer to low and pour in a slow, steady stream the brown sugar mixture. Scrape the sides of the bowl and mix on medium speed until completely smooth and incorporated.
Add the sifted powdered sugar and mix on medium speed until smooth.
The frosting will feel very soft - so refrigerate it for 10-15 minutes before frosting the cake.
ASSEMBLY
Once the cakes cooled, use a large skewer to poke holes across the top of the cake. Spoon a layer of caramel sauce over the top of the cake and use an offset spatula to spread it evenly.
Allow the caramel sauce to soak into the cake.
Repeat this process with a second layer of sauce.
Once all the caramel has soaked into the cake, place one layer of the cake onto your serving platter.
Spread a thin layer of frosting over the top of the layer - no more than 1/2 a cup of frosting.
Place the second layer on top and spread another thin layer of frosting.
Place the selesai layer of cake on top and frost the outside of the cake with the remaining frosting.
Drizzle the top of the cake with caramel sauce. Using a spatula, in a back and forth pattern, spread the frosting and sauce together until just incorporated and it looks like the caramel is oozing thru the top of the cake.
Using a disposable piping bag and a very small tip, fill the bag with caramel sauce. Pipe a layer of sauce around the top edge of the cake, stopping every inch or so to squeeze a little more so it drizzles down the side. Sprinkle with fleur de sel.
Refrigerate until ready to eat - but remove 15 minutes before serving.

NOTES

For more detailed instructions on how to make the caramel sauce, visit Brown Eyed Baker . She's got a great step-by-step tutorial with lots of pictures!


Sumber https://recipes-sonata.blogspot.com/

Chocolate-Raspberry Cake


This beauty is baked with a splash of Chambord and layered with a sweet raspberry filling, both of which offer bright counterpoints to the thick layer of chocolate-cream cheese frosting and whole berries scattered on top.



INGREDIENTS

TITO'S HANDMADE VODKA
Distilled from corn and naturally gluten free.
“BUY
Cake
Vegetable-oil cooking spray
1 1/2 cups all-purpose flour
Great Value All Purpose Flour, 32 oz
In Stores Only
See Everyday Low Price

1/4 cup Dutch-process cocoa powder
3/4 teaspoon baking soda
1 teaspoon coarse salt
Great Value Salt, 26 oz
In Stores Only
See Everyday Low Price
 1 1/2 sticks unsalted butter, room temperature
1 1/4 cups sugar
3 large eggs, room temperature
1 tablespoon raspberry liqueur, such as Chambord or framboise (optional)
1 cup buttermilk, room temperature
4 ounces bittersweet chocolate (61 percent cacao), melted and cooled
Filling
4 packages (6 ounces each) fresh raspberries (a scant 6 cups)
3/4 cup plus 2 tablespoons sugar
Pinch of coarse salt
2 teaspoons fresh lemon juice
Chocolate Frosting for Chocolate-Raspberry Cake

DIRECTIONS

1. Cake: Preheat panggangan to 350 degrees. Lightly coat three 8-by-2-inch round cake pans with cooking spray. Line bottoms with parchment. In a large bowl, whisk together flour, cocoa, baking soda, and salt. In another large bowl, beat butter with sugar on high speed until light and fluffy, 3 minutes. Add eggs, one at a time, beating well after each addition. Beat in liqueur. Reduce speed to low and add flour mixture in three batches, alternating with buttermilk in two batches. Beat to combine, scraping down sides of bowl as needed. Beat in melted chocolate.
2. Divide batter evenly among prepared pans, smoothing tops with an offset spatula. Bake, rotating pans halfway through front to back and top to bottom, until a tester inserted in centers comes out clean, about 25 minutes. Let cakes cool in pans on a wire rack 10 minutes. Run a small sharp knife around edges, then invert onto rack. Remove parchment and let cool completely, about 25 minutes. With a serrated knife, trim tops of cakes so they're level.
3. Filling: While cakes are baking, stir together 3 cups raspberries, sugar, salt, and lemon juice in a medium saucepan. Cook over high, stirring frequently and mashing with the back of a spoon, until mixture comes to a boil, 2 minutes. Continue to cook, stirring, until mixture thickens and clings to spoon, 7 to 8 minutes more. (You should have 1 1/3 cups.) Let cool 30 minutes. Stir in 2 cups raspberries, reserving remainder.

4. Spread half of filling over one cake. Top with second layer; spread remaining filling over top. Top with tamat layer, cut-side down. Refrigerate, covered, at least 1 hour and up to overnight. Spread frosting over top and sides of cake. Garnish with remaining raspberries.


Sumber https://recipes-sonata.blogspot.com/

Pecan Pie Brownies


I think we can all agree pecan pie is a must on Thanksgiving. I’ve tried switching it up and my Pecan Pie Cake Roll was a hit so this year I thought I’d see if I could do it again.



These Pecan Pie Brownies take everyone’s favorite part of the pecan pie, the gooey, nutty filling, and bake it right on top of rich chocolate brownies. These brownies were out of this world good! The combination of chocolate and pecan pie filling is even better than your classic pecan pie.

Pecan Pie Brownies
Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins

Pecan Pie Brownies are a rich, chocolate and pecan pie Thanksgiving dessert recipe that you're going to want all year long!

Course: Dessert
Cuisine: American
Keyword: pecan pie, thanksgiving dessert
Servings:
20
Calories: 325 kcal

Ingredients

1 box Brownie mix must have instructions for making in 13x9 pan + ingredients listed on the package
Pecan Pie Filling:
1 cup Sugar
1 1/2 cups Light Corn syrup
4 Eggs
1/4 cup Unsalted butter
1 1/2 teaspoon Vanilla extract
2 cups Pecans roughly chopped

Instructions

Preheat panggangan according to brownie package instructions.
Combine the sugar, corn syrup, eggs, butter, and vanilla in a small saucepan and cook over medium heat stirring often.
Mix brownies according to package instructions.
Pour brownie batter into a greased 13x9 inch pan and place in panggangan to bake for 20 minutes.  * see note about cooking time below
As the brownies bake the filling in the saucepan should have thicken enough to coat your spoon (about 15 minutes). Stir the pecans into the mixture and continue to cook for 2-3 minutes until the mixture reaches the consistency of runny oatmeal. You want it to be loose enough to pour over the brownies but not liquid.
When the brownies have finished pre-baking remove them from the panggangan and pour the pecan pie filling over them spreading it out to cover the brownies completely.
Place them back in the panggangan and bake for 25-30 minutes or until the filling only jiggles slightly in the middle when you move the pan.
Let cool to room temperature before cutting.
Sumber https://recipes-sonata.blogspot.com/

Pecan Pie Lasagna


This dessert falls somewhere between pecan pie, banana pudding, and an icebox cake. That means that: 1. Its ridiculously, over-the-top delicious, and 2. It's never going to be completely solid—unless you freeze it.



when prefer to eat this dessert cold, but not frozen, but if you want a clean slice, let it freeze for at least 6 hours before serving.

INGREDIENTS

FOR THE WHIPPED CREAM
2 (8-oz.) blocks cream cheese, softened
1/2 c. granulated sugar
1 c. heavy cream
FOR THE FILLING
4 1/2 c. whole milk
3 (3.4-oz.) packages vanilla pudding mix
2 tsp. vanilla
1/4 c. toasted chopped pecans
1/2 tsp. kosher salt
FOR THE TOPPING
1 1/2 c. toasted whole pecans
1/4 c. caramel, microwaved until pourable, plus more for garnish
1/2 tsp. cinnamon
Pinch kosher salt
16 graham cracker sheets

DIRECTIONS

1. In a large bowl using a hand mixer or in the bowl of stand mixer using the whisk attachment, beat cream cheese and sugar until light and fluffy. Slowly add heavy cream and beat until stiff peaks form.
2. In a medium bowl, whisk together milk, pudding mix and vanilla. Fold in pecans and kosher salt. Let sit 5 minutes, until thickened slightly.
3. In another medium bowl, stir to combine whole pecans with caramel, cinnamon, and salt.
4. Assemble lasagna: Spread a thin layer of cream cheese mixture in a 9"-x-13" baking dish. Top with a layer of graham crackers. Add half of pudding mixture and top with half of cream cheese mixture. Top with the remaining graham crackers, then layer the remaining pudding mixture and the remaining cream cheese mixture. Top with pecans and refrigerate at least 6 hours, up to overnight.
5. Drizzle with additional caramel.





Sumber https://recipes-sonata.blogspot.com/

Cookie Dough Dip


This cookie dough dip is best cold dessert appetizer, made with chocolate chips, toffee bits, and no egg. Whip up a batch in just 10 minutes!



Ya’ll are either going to love me or hate me for this one. But because of several urgent requests from yesterday when I served it, I decided it’s not fair to deprive everyone else who doesn’t know about it yet. And so, you get a bonus recipe this week. It’s like winning the lottery! No? Oh…

Cookie Dough Dip
Prep Time
10 mins
Chill
1 hr
Total Time
1 hr 10 mins

This cookie dough dip is the best cold dessert appetizer. Whip up a batch in just 10 minutes!
Course: Dessert
Cuisine: American
Keyword: cookie dough dip, no bake, recipe
Servings: 2 cups

Ingredients

1 (8-ounce) package cream cheese, softened
1/2 cup unsalted butter , softened
1 cup powdered sugar
2 tablespoons brown sugar
1 1/2 teaspoons vanilla
1 cup mini chocolate chips
1 cup toffee bits

Directions

Whip together cream cheese and butter with a handheld electric mixer. Add all remaining ingredients and mix until well-combined.
Eat right away or allow to chill in the refrigerator for an hour.
Serve with Graham crackers or apple wedges.
Sumber https://recipes-sonata.blogspot.com/

Kamis, 26 Desember 2019

Cherry Garcia Cookie Recipe


Not hard! I repeat – NOT HARD! If you want to try something a little different from your typical chocolate chip sugar, why not try these Cherry Garcia cookies instead!



 You can make these from scratch using ingredients that I am sure you already have in your pantry. All you will need to pick up are the cherries and the semi-sweet morsels.

Cherry Garcia Cookies

INGREDIENTS

* 1 cup granulated sugar
* 3 sticks 1 1/2 cups butter, softened at room temperature
* 1 egg
* 1 teaspoon almond extract
* 3 cups flour
* 1/4 teaspoon salt
* 1 teaspoon baking soda
* 1 12 oz. bag Nestle semi-sweet chocolate chips
* 1 10 oz. jar Maraschino cherries (drained and chopped into pieces)

DIRECTIONS

Preheat panggangan to 350°.  Line a cookie sheet with parchment paper and set aside.
In a large mixing bowl, add the sugar, butter, egg, and almond extract. With an electric mixer, cream until light and fluffy.
Add the flour and salt and mix until just combined.
Add the semi-sweet chocolate chips and stir until well distributed.
Gently fold in the chopped cherries.
Chill cookie dough for 30 minutes.
Roll dough into 2 inch balls (the cookies will not expand much in the oven) and place on parchment-lined cookie sheet.
Bake 12-14 minutes or until light brown.
Cool on cookie sheet for 5 minutes before transferring to a wire rack to cool completely.
Sumber https://recipes-sonata.blogspot.com/

French Silk Chocolate Pie


Once an award-winning recipe, this no-bake pie has an incredible light and fluffy texture-but we wanted to amplify the chocolate flavor.



INSTRUCTIONS

Serves 8 to 10
1 cup heavy cream, chilled
3 large eggs
¾ cup sugar
2 tablespoons water
8 ounces bittersweet chocolate, melted and cooled
1 tablespoon vanilla extract
8 tablespoons (1 stick) unsalted butter, cut into 1/2-inch pieces and softened
1 (9-inch) pie shell, baked and cooled (see note)


Nutritional Information
FEATURED EQUIPMENT
Di Oro Living Seamless Silicone Spatula—Large
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Pyrex Bakeware 9 Inch Pie Plate
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KitchenAid 5-Speed Ultra Power Hand Mixer
Handheld Electric Mixers
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FROM OUR SHOP

You will need a fully baked pie shell for this recipe. Use your favorite pie dough or use our No-Fear Pie Crust recipe (related). Serve with lightly sweetened whipped cream.
Watch the Cook's Country cast make this recipe

DIRECTIONS

1. Whip cream: With electric mixer on medium-high speed, whip cream to stiff peaks, 2 to 3 minutes. Transfer whipped cream to small bowl and refrigerate.
2. Beat eggs: Combine eggs, sugar, and water in large heatproof bowl set over medium saucepan filled with ½ inch barely simmering water (don’t let bowl touch water). With electric mixer on medium speed, beat until egg mixture is thickened and registers 160 degrees, 7 to 10 minutes. Remove bowl from heat and continue to beat egg mixture until fluffy and cooled to room temperature, about 8 minutes.
3. Beat, fold, cool: Add chocolate and vanilla to cool egg mixture and beat until incorporated. Beat in butter, a few pieces at a time, until well combined. Using spatula, fold in whipped cream until no streaks of white remain. Scrape filling into pie shell and refrigerate until set, at least 3 hours and up to 24 hours. Serve.


Sumber https://recipes-sonata.blogspot.com/

Hamburger Steak And Gravy


This is THE absolute best Hamburger Steak and Gravy recipe.  It very closely resembles this recipe, the biggest difference being how I make the gravy.  I don’t believe in using cornstarch to make gravy.  Real gravy starts with fat and flour. :-) Make this with some mashed potatoes to soak up every last bit of this delicious gravy! 



I have had some questions as to what ‘Kitchen Bouquet’ is so here is a link where you can see what it looks like and/or even purchase it if you can’t find it at your local grocery store.  (It is usually near the gravy packets and stuff!)

HAMBURGER STEAK AND GRAVY

Ingredients

For the hamburger patties:
2 lbs 80/20 ground chuck
1/2 cup seasoned bread crumbs
2 tsp dry mustard
1 cube beef boullion, crumbled with a sharp knife and careful fingers ;-)
2 tsp worcestershire
1 Tbsp ketchup
1/2 tsp salt
1/4 tsp black pepper
Vegetable Oil for frying (about 2 Tbsp)

For the gravy:
2 onions thinly sliced
1 TBSP garlic, minced
2 tsp worcestershire
1 TBSP ketchup
1 tsp kitchen bouquet
2 TBSP all purpose flour
1 quart of beef broth (you will have to eyeball this. You will probably not need this whole amount)

Instructions

Combine all the ingredients for the hamburger patties and mix thoroughly until combined Divide into 8 hamburger patties. I like to make them thin to make them easier to cook through. Add oil to a skillet and cook over medium high heat until both sides are well browned. Remove the meat from the pan and reserve 2 Tbsp oil in pan. Add the onions. Cook for several minutes until very soft, stirring occasionally. Next add the minced garlic, stirring constantly for 1 minute. Then add in 2 Tbsp flour and whisk constantly for 1 minute or until it starts to turn lightly brown and the flour is blended. Now add in 2 cups of the beef broth, the worcestershire, ketchup and kitchen bouquet. Keep whisking for a minute then add the hamburger steaks back to the pan. Cover and simmer on medium/low for 20 minutes, stirring occasionally and adding extra beef broth as needed if it gets too thick.
Sumber https://recipes-sonata.blogspot.com/

Salted Caramel Shortbread Cookies


These Salted Caramel Shortbread Cookies bring together some of my favorite flavors and make the perfect sweet treat for fall.



Well, dear friends, it’s a special day here on Inspired by Charm! We are kicking off another Fall Cookie Week with these Salted Caramel Shortbread Cookies!

SALTED CARAMEL SHORTBREAD COOKIES
These Salted Caramel Shortbread Cookies are a delicious fall treat. #cookie #saltedcaramel shortbread #fallcookieweek #fallbaking #dessert #recipe
These Salted Caramel Shortbread Cookies bring together some of my favorite flavors and make the perfect sweet treat for fall.

INGREDIENTS

1 1/2 cups unsalted butter softened
3/4 cup sugar
1 teaspoon vanilla
3 1/2 cups all-purpose flour
Topping:
2 bags (13 oz each) caramels unwrapped
4 tablespoons milk
6 ounces semi-sweet chocolate chopped
1 tablespoon butter
3 teaspoons flake sea salt

INSTRUCTIONS

Begin by preheating your panggangan to 350 degrees F.
In a large bowl with your electric mixer on high, beat the butter until creamy. Then beat in the sugar and vanilla. Turn the mixer to low and beat in the flour until just incorporated.
Divide the dough into two parts. Place one half of the dough between two sheets of wax paper and roll it until it’s 1/4-inch thick. Then use a 2 1/2-inch-diameter round cookie cutter to cut the dough. Place the cut-outs on an ungreased cookie sheet. Repeat this process with the remaining half of the dough. (You can reform excess dough, roll it out, and cut it again until all the dough is used.)
Bake the cookies for 12 to 14 minutes or until set and just barely starting to brown. Transfer them to a cooling rack to cool completely.
While the cookies cool: In a microwave safe bowl, melt the unwrapped caramels and milk on high for 2-3 minutes, stirring every 30 seconds until the caramels are melted and the mixture is smooth.
Add1-2 teaspoons of the caramel mixture to each cookie. Then sprinkle the cookies with flake sea salt.
Finally, in another microwave safe bowl, melt the chocolate and butter on high for 1-2 minutes until it is smooth. Stir every 30 seconds. Drizzle the melted chocolate mixture over the cookies. Let the cookies cool until the chocolate sets.
Store the cookies in an airtight container
Sumber https://recipes-sonata.blogspot.com/

Slow Cooker Honey Garlic Chicken


Slow Cooker Honey Garlic Chicken is the easiest, most unbelievably delicious slow cooker chicken recipe. Tender and juicy chicken thighs are cooked in a crock pot with potatoes and vegetables in a mouthwatering sweet and savory sauce. You only need 15 minutes of prep to make this delicious weeknight meal the whole family will love.



Slow Cooker Honey Garlic Chicken is the slow cooker chicken version of our Sticky Honey Garlic Chicken. As a big fan of honey garlic sauce, I’ve made an easy shrimp recipe with it too. Honey Garlic Chicken Thighs are sweet, savory, garlicky and sticky comfort food. They taste somewhat like Japanese Teriyaki Chicken.

SLOW COOKER HONEY GARLIC CHICKEN WITH VEGGIES
The easiest, most unbelievably delicious Slow Cooker Honey Garlic Chicken With Veggies. It’s one of my favorite crock pot recipes. Succulent chicken cooked in honey, garlic, soy sauce and mixed vegetables for a complete meal.

 Course Main Course
 Cuisine American
 Keyword chicken, crock pot, slow cooker
 Prep Time 15 minutes
 Cook Time 3 hours
 Total Time 3 hours 15 minutes
 Servings 4 servings
 Calories 558 kcal

INGREDIENTS

Chicken and Vegetables
2 pounds chicken thighs, bone-in
1 pound baby red potatoes halved
1 pound carrots peeled
1 cup onions chopped
1 pound green beans trimmed
fresh parsley chopped, for serving optional
salt and pepper to taste
Honey Garlic Sauce
1/3 cup honey
1 tbsp garlic minced
1/2 cup soy sauce low sodium recommended
1/4 cup ketchup or tomato paste
2 tsp dried oregano

INSTRUCTIONS

In a small bowl, whisk together honey, garlic, soy sauce, oregano and ketchup.
In a slow cooker, add chicken thighs, potatoes, carrots and onions and finally sauce mixture on top.

Cover the slow cooker tightly and cook the "LOW" setting for 6-8 hours.

Before serving, add the green beans and cook for another 15 minutes. Meanwhile, you may wish to broil the chicken for 2-3 minutes for a crispy skin.
Remove the chicken and vegetables to serving plates.

Spoon juices from the slow cooker on top and garnish on optional parsley. Serve and enjoy!

RECIPE TIPS

We recommend using high quality, low-sodium soy sauce like Kikkoman or San-J to get the best results with this recipe.
Sumber https://recipes-sonata.blogspot.com/

Creamy No Bake Blueberry Dessert


If you’ve been blueberry picking, I’ve got the perfect blueberry dessert recipe for you. Made with a nutty pie crust, blueberry pie filling, and a creamy layer of cream cheese lush, it’s just as dreamy as fresh blueberry cobbler.



Growing up, my mom always made what she called a Cherry Crunch; it was my dad’s favorite dessert. Well, this is a twist on that classic dessert.

Creamy No Bake Blueberry Dessert
Easy blueberry dessert with a creamy filling, made with cream cheese, whipped cream, and powdered sugar. Dreamy no bake pie recipe!

 Course Dessert
 Cuisine Dessert
 Keyword blueberry dessert, blueberry pie, no bake
 Prep Time 20 minutes
 Total Time 15 minutes
 Servings 15 people
 Calories 460 kcal

Ingredients

1 pecan nut pie crust
4 cups Dream Whip (2 small packets)
2 cups powdered sugar
8 ounces cream cheese
42 ounces blueberry pie filling (or 2 cans store bought)

Instructions

Mix the Dream Whip according to package directions.
Mix together the Dream Whip, powdered sugar, and softened cream cheese with a mixer.
Spread the creamy filling on top of your cooled pie crust.
Then top it all off with blueberry pie filling.
You can save a little bit of Dream Whip or use homemade whipped cream for the top, maybe add a dollop on each slice you serve.
If you're not quite ready to serve it, just cover it and chill in the refrigerator; and it'll be ready when you are.

Recipe Notes

You can use any whipped cream topping that you like for this recipe. I prefer to use homemade whipped cream, but I've also used Dream Whip, which is what my mom always used in her Cherry Crunch.
Sumber https://recipes-sonata.blogspot.com/

Keto Zucchini Boats Stuffed With Bolognese & Cheese


Enjoy our stuffed Keto Zucchini Boats with bolognese sauce and cheddar cheese. They’re a delicious wholesome dinner recipe but they also go well for lunch.



I have been stuffing zucchinis with a variety of fillings for many years. Keto zucchini boats are an easy last minute option when especially when you have leftover meat sauces in the fridge.

Keto Zucchini Boats Stuffed With Bolognese & Cheese - DRIPPING with FLAVOR!
Stuffed Zucchinis have been around for some time, they are certainly delicious enough to take a regular place on the menu. These Bolognese & Cheese Keto Zucchini Boats are very tasty and easy to make - a great mid-week meal!

 Course Dinner, Lunch
 Cuisine Australian, Italian
 Prep Time 20 minutes
 Cook Time 15 minutes
 Total Time 35 minutes
 Servings
4
 serves
 Calories 360 kcal

Ingredients

4 medium zucchini
1 1/2 cups Low Carb Beef Bolognese Sauce
1/2 cup Cheddar Cheese shredded
1 teaspoon Parsley chopped
US Customary - Metric

Instructions

Preheat panggangan to 200C/390F.
Slice the zucchinis in half longways and scoop out the seeds in the centre, making a canoe-like shape.
Place the zucchini halves onto a lined roasting tray.
Spoon the Low Carb Beef Bolognese Sauce into the zucchini canoes, evenly sharing the mixture between the 8 halves.
Top the Bolognese with the shredded cheddar cheese.
Bake the zucchini boats in the panggangan for 10-15 minutes, until the cheese is melted and golden brown.
Sprinkle with parsley and serve.
Sumber https://recipes-sonata.blogspot.com/
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