Cake «Tropical paradise»

 

Ingredients:

Dough:

• 1 glass of water
• 150 gr. margarine
• 0.5 tsp salt
• 2 cups of flour
• 6 eggs.

Cream:

• 1l of milk
• 1 glass of sugar (I have 250 grams)
• 1 egg
• 300 gr of butter
• 1 bag of vanillin
• 2 tbsp. cognac
• 4 tablespoons flour with a slide + a little milk for mixing (about half a cup)
• Any fruit for filling and decorating (I have kiwi, bananas, peaches and oranges) and jelly for cakes (2 sachets)

Preparation:

1 stack. water boil with 150 g of margarine and 0.5 tsp. salt, brew 2 stacks. flour, cool a bit and drive one egg at a time. On two sheets of parchment, draw a pencil according to the size of the dish you plan to serve, the outline. It must be filled with cells 3×3 cm, one straight, another obliquely. the amount of dough is calculated for the thickness of the contour of 3-3.5 mm and the size of the cake is about 35×25 cm. The point: on the sheet of parchment draw the size of the cake, lubricate with oil. The dough is placed in a confectionery bag and squeezed out a contour with a thickness of 3 mm (thicker is not necessary!);), then start to fill the middle — make cells 3×3 cm, no more !; Bake in the oven at 180 degrees. until the golden color, 20-25 minutes. At this time, you do exactly such a preparation, but the cells are already made diagonally. It is necessary 4 cakes, 2 straight, 2 oblique.
Cream brewed custard. boil a liter of milk with a glass of sugar, and pour in there constantly stirring the whipped mixture from the
flour, milk and eggs. Wait until it thickens. As it cools down, mix a softened butter with vanillin and cognac with a mixer.
We collect the cake:
on the serving dish lay out the first cake and fill the voids between the bars with sliced ​​fruit, smear the cream. Next, everything in order: Korzh-fruit-cream. Top the cake with a cream without fruit, spread on it finely chopped slices of any fruit and pour the jelly for cakes. leave to soak for a night in the refrigerator.

Banana ice cream with chocolate

 

Ingredients:

 500 ml. cream 33-35%;
 100 gr. + — sugar;
 5 eggs (yolks only);
 3 large bananas;
 150 gr. walnuts;
 100 gr. chocolate

Preparation:

1. Yolks to grind with sugar with a mixer, 1-2 minutes.
2. Add the cream and whip a little more — so that the ingredients are well combined.
3. Pour the mass into a bowl / pan and put in a water bath. Cook for 10-15 minutes, stirring regularly with a spatula and not letting the mixture boil. If it gets very hot — remove the bowl from the water bath for 30 seconds, or pour a couple of spoons of cold milk / cream into the cream. Remove from heat and place a bowl of egg-creamy mass in cold water. Cool for a couple of minutes, stirring. Add the pieces of bananas and whip again (in principle until smooth, but leaving small pieces).
4. Stir in the nuts (large chop, pre-dry / fry) and chocolate (also large enough pieces). Pour into container, suitable for freezing, and send to the freezer until ready. A couple of times I advise you to mix ice cream.

Very tender, tasty Cupcakes «Tiramisu»

 

You will need:
Dough:

•  200 g sugar (100 g of brown, 100 g of normal)
•  165 g of butter at room temperature,
•  4 eggs,
•  260 g flour
•  1 teaspoon of baking powder,
•  2 tbsp instant coffee good, the cast 4 tablespoons of boiling water,
•  80 g ricotta,
•  1 teaspoon of vanilla extract.

Cream:

•  500 grams of mascarpone,
•  100 g of cream 33%
•  4 tbsp icing sugar,
•  1 tablespoon coffee liqueur.

Syrup:

•  250 g of sugar,
•  160 ml of water,
•  2 tbsp instant coffee.

Cupcakes «Tiramisu».

How to cook:

1. Heat oven to 180 degrees. Cake pan put cuffs.
Beat sugar and butter until fluffy. Continuing whisking on low speed add the eggs one at a time 2 and then 130 g of flour mixed with baking powder and 2 tablespoons of coffee (pre-filled in 4 tablespoons of boiling water). Whisk and add 2 eggs, then the remaining 130 grams of flour, vanilla and coffee. At the end stir in the ricotta.

2. Place the dough with a spoon for ice cream filling 2/3, on the cuff. Bake for about 45 minutes until tender. Wooden skewer after piercing is to go clean and dry. Cool.

3. Prepare the syrup and cream cakes until cool. Mix sugar with water and coffee, bring to a boil and cook for 3 minutes. Cool to room temperature.

4. The cream: whisk or spatula rub cream with mascarpone and icing, add the liqueur.

5. In the cooled cupcakes cut tops. Both halves impregnate syrup. With a pastry bag to put the cream on the lower first half, then decorate the top. Sprinkle with cocoa.

Homemade Krispy Kremes

 

Ingredients

• 3 tablespoons milk
• 3 tablespoons boiling water
• 1 teaspoon dry active yeast
• 8 ounces all-purpose flour ( a little under 2 cups, I recommend you measure and weigh. See my note above)
• 1 1/2 ounces sugar ( about 3 tablespoons)
• 1 egg
• 1 ounce butter, cold to room temperature
• 1 dash salt
• oil
• Glaze
• 1/3 cup butter
• 2 cups confectioners’ sugar
• 1 1/2 teaspoons vanilla
• 4 tablespoons hot water ( or as needed)

Directions

In a large measuring jug, combine the milk and boiling water. Add a teaspoon of the sugar and the yeast. Stir it gently, then leave it in a warm place for the yeast to activate (aka foam).
In a large mixing bowl, combine the flour, the rest of the sugar, and the salt. Cut in the butter using your fingers or a pastry blender, until it resembles crumbs.
Add the egg (give it a quick beat) and yeast mixture to the flour mix, and mix into a smooth dough. This usually takes about 5 minutes of mixing.
Turn the dough out onto a lightly-floured counter and knead for about 5 to 10 minutes—it should feel springy and little bubbles should form under the surface. Place it back in the bowl, cover with a cloth or plastic wrap, and let rise for about an hour until double in size.
Once risen, place the dough onto the counter and cut it into 4 pieces. One piece at a time, stretch it into a long rope about an inch to an inch and a half wide. Cut strips about an inch long, ball em up with your hands, and place them on a baking tray or wire rack to wait.
Cover the doughnuts holes with a cloth to rise while you heat the oil to 375°F.
Place the doughnuts into the oil and fry until golden brown on each side, about 2 minutes. Be sure to fry only a few at a time so they don’t overcrowd and stick together.
Drain on a paper towel or wire rack over a cloth, before glazing them. Be sure to glaze them warm, or else they won’t get that delicious coverage!

Instant Pot Pot Roast

 

Ingredients

• 2 teaspoons seasoning salt (I use Lawry’s)
• 1 teaspoon garlic powder
• 1 teaspoon dried parsley
• 1/2 teaspoon onion powder
• 1/2 teaspoon black pepper
• 3 lb beef chuck roast Or another, cut in half
• 1 tablespoon canola oil
• 1 cup low sodium beef broth
• 1 tablespoon tomato paste
• 2 tablespoons balsamic vinegar
• 1 tablespoon Worcestershire sauce
• 1.5 lb Little Potatoes
• 3 large carrots peeled and cut into thick slices
  OPTIONAL: corn starch to thicken juices

Instructions

In a small bowl, combine seasoning salt, garlic, parsley, onion powder and pepper. Sprinkle over roast to season.
Turn Instant Pot to saute. When it reads “hot”, add the oil and sear roast on all sides. To do this, place the roast in the pot and do not move for 2-3 minutes. When you flip it, it should release from the pan easily.
To the Instant Pot add broth, tomato paste, vinegar and Worcestershire sauce — if there are brown bits stuck to the bottom from the meat, give them a scrape and they should release easily. Stir to combine.
Put the lid on and turn the valve to sealing. Select Manual or Pressure Cook and set the cook time for 55-65*** minutes, depending how large your pieces are. (65 minutes to be safe)
When the cook time is over, turn the Instant Pot off and let the pressure release naturally for 10 minutes before turning the valve to venting and opening the lid.
Add the Little Potatoes and carrots, put the lid back on, turn the valve to sealing and select Manual or Pressure Cook for 3 minutes.
When the cook time is over, let pressure release naturally for 10 minutes before moving the valve to venting, releasing remaining pressure and opening the lid.
Remove beef from the Instant Pot and slice or pull as desired. Serve with potatoes and carrots.
OPTIONAL: If desired, combine equal parts corn starch and water, stir into the remaining juices and turn the Instant Pot to saute. Whisk continuously until juices are thickened and serve with pot roast.

Domestic Goddess Cake

 

Ingredients

CAKE:

• 18 1/4 oz white or yellow cake mix
• 2 c melted butter pecan ice cream (measure melted not frozen)
• 3 large eggs

FILLING:

• 8 oz neufchatal cream cheese, softened (light cream cheese)
• 1/2 c powdered sugar
• 1 tsp vanilla extract

BANANA FOSTER FILLING:

• 1/2 c packed light brown sugar
• 3 Tbsp butter (no substitutions)
• 1 1/2 c finely chopped firm right bananas (about 2 large)
• 1/4 c pecans, chopped
• 1/2 tsp rum extract
• 1/4 tsp ground cinnamon

CARAMEL FROSTING:

• 1 c butter, room temp.
• 3 1/2 c powdered sugar
  1/3 c packed brown sugar
• 1 1/2 tsp water
• 1 tsp vanilla extract

OPTIONAL:

• 1 c heavy whipping cream
• 2 Tbsp granulated sugar
• pecans, chopped

Directions

1. Preheat oven to 350 degrees F. Spray to round cake pans with nonstick spray. Set aside.
2. For Cake: In a mixing bowl, combine cake mix, melted ice cream and eggs on medium speed for 3 minutes. Pour into prepared pans. Bake for 30-35 minutes or until toothpick inserted in center comes out clean. Do NOT over bake! Remove and allow to cool completely. Trim and level cakes as necessary.
3. For Filling: In a separate mixing bowl, beat cream cheese, powdered sugar and vanilla until smooth and creamy. Spread over top of bottom cake layer. (I prefer a thin layer but use as much as you like.) Now prepare frosting before the Banana Foster filling. You may wish to also prepare whipped cream topping and place in fridge until needed.
Domestic Goddess Cake
4. Caramel Frosting: In a mixing bowl, cream margarine (or butter) using a mixer. Slowly add in powdered sugar a little at a time until smooth and creamy. In a small separate bowl, microwave brown sugar and water 30-60 seconds, stirring once, just until the sugar is dissolved and mixture is bubbling. (You don’t want it gritty!) Let stand for a few minutes to cool. Pour into margarine mixture and beat on high speed. Beat in vanilla until all ingredients are well incorporated and smooth. Set aside.
5. Whipped Topping: (if desired) Preferably in a chilled mixing bowl with chilled beaters, beat whipping cream and sugar until stiff peaks form. Refrigerate until needed.
6. Banana Foster Filling: Melt butter in skillet over med-high heat. Stir in brown sugar. Add remaining ingredients and continue to stir until caramelized and sugar is well dissolved. Cool slightly. Pour half the mixture over cream cheese on bottom cake layer. Place top cake layer onto the banana filling on bottom layer and press lightly to set.
7. Frost with caramel frosting in two layers. (The crumb layer and the presentation layer.) Carefully pour remaining banana mixture on top of cake. Pipe whipped cream around top edge. If desired, press chopped pecans to sides of cake. Serve immediately.
Last Step: Don’t forget to share!

Mouthwatering ham and cheese party rolls

 

Ingredients

• 1 can Pillsbury refrigerated Classic Pizza Crust
• 3⁄4 lb deli ham (thinly sliced, but not shaved)
• 12 slices Swiss cheese (thinly sliced)
  Glaze
• 1⁄2 cup (8 tablespoons) butter
• 2 tablespoons brown sugar
• 1 tablespoon Worcestershire sauce
• 1 tablespoon Dijon mustard
• 1 tablespoon poppy seeds

Instructions

1. Preheat oven to 350 degrees F. Coat a 9×13-inch baking dish with cooking spray.
2. Unroll the pizza dough onto a cutting board and press into approximately a 13×18-inch rectangle. Top
with ham and cheese slices. Starting on the longer side of the rectangle, roll up the edge tightly. When you reach the end, pinch the seam together and flip the roll so that the seam is face down. Cut into 12 slices, approximately 1-inch wide. Arrange in prepared baking dish.
3. Next combine the butter, brown sugar, Worcestershire sauce, mustard, and poppy seeds in a sauce pan over medium heat. Whisk until the butter is melted and the glaze is smooth and combined. Pour evenly over the rolls.
4. Cover and refrigerate for up to 24 hours or bake, uncovered for 25 minutes until golden and browned. Enjoy!