Sticky Apple & Gingerbread Pecan Loaf

Like the name of this recipe:  Im stick with apples recipes, Why? I don't know yet... well yes, I'm, because I love apples recipes, hehe.

Also I want to let you know that just this week I return to write my posts back  on my  blog again, since around 1 month, wow!!!

I can't believe how time flies, just a blink of an eye, and you are weeks from know. It is just me or everyone have this feeling?

Well, the time will fly when you do this recipe, I found this one on Katiecakes, hope you like it... comment  your experience!

pic by katiecakes

Sticky Apple & Gingerbread Pecan Loaf

Ingredients:

150g unsalted butter

150g soft dark brow sugar

150g golden syrup

200ml milk

250g plain flour

1tsp cinnamon

1tsp ground ginger

1 1/2 tsp baking powder

2 large free range eggs

50g pecans, roughly chopped

3 balls of stem ginger, chopped

2 eating apples, peeled, cored and chopped into chunks.

Directions

Preheat the oven to 180C / 160C fan.  Grease and line a 2ltr loaf tin.  Melt the butter, sugar and syrup in a small pan, stir through the milk and allow to cool.

Sift the flour with the dry spices and baking powder into a bowl, make a well in the center and pour in the cooled milk mixture.  Stir through with a wooden spoon using a circular motion. Fold in the eggs, pecans, ginger and apple.

Pour the mixture into the prepared loaf tin and bake for 50 minutes. Cool for five minutes in the tin, the remove to a wire rack. 

Chocolate Marshmallow Protein Cupcakes

Ok ok ok, what about those people out there, that are in a clean diet and are craving for chocolate.

Well that craving stops now, with this recipe you will mix chocolate and protein in a healthy way...

 ...And don't worries, eat with not regrets.

Well, I not mean that you break your clean diet. If you prefer try it on your cheating days.

Tip: also I think you can substitute the splenda with stevia  and it will look better .

I found this recipe thanks to Skinny Mom on their blog

pic by skinny mom

Chocolate Marshmallow Protein Cupcakes

Ingredients


For Cupcakes


 2 cups moist-style chocolate cake mix (1/2

of an 18.25 ounce box)

1 scoop chocolate protein powder

5 egg whites

1 tbsp Splenda no calories sweetener (granulated)

1/8 tsp salt

For Topping

1 cup Jet-Puffed Marshmallow Crème

1 tsp skim milk

Optional: Top with mini marshmallows and semi-sweet chocolate chips.


Directions

1. Preheat oven to 350 degrees.

2. In a shaker, mix protein powder with 1 cup water and shake well.

3. In a large mixing bowl, combine cake mix, Splenda, and salt. Add egg whites and protein powder.

mixture, then whisk until smooth.

4. Line a 12-cup muffin pan with liners or nonstick spray. Evenly distribute cake mixture among

the cups.

5. Bake in the oven for 15 to 20 minutes. Remove from oven and let cool.

6. To prepare topping, place marshmallow crème in a small dish and mix with skim milk.

7. Once cupcakes have cooled completely, drizzle marshmallow glaze over them. If desired top

with a few mini-marshmallows and a few chocolate chips. Refrigerate until ready to serve.

Chicken & Waffles Cupcakes

You definitely have to try this out.

Since the beginning everyone though that cupcakes were just about sweet, but let me tell you something, things change, and so are our taste.

Now you can find a huge desserts recipes around that mix salt things, and sweet things.

These cupcakes have the salti-sweet taste that is so IN right now, and of course everybody love.

pic by the Formal Fringe

 

In fact I'm running to the groceries to find a few ingredients that I need for this recipe and I will try this afternoon right away. I'll tell you my experience later with pics...do it  you too and leave your comments!

We are sharing this recipe from the blog the Formal Fringe.

pic by the Formal Fringe

Chicken & Waffles Cupcakes

For the buttermilk cakes:
3 cups cake flour
1 ½ cups all-purpose flour
¾ teaspoon baking soda
2 ¼ teaspoons baking powder
1 ½ teaspoons coarse salt
1 cup plus 2 tablespoons (2 ¼ sticks) unsalted butter, room temperature
2 ¼ cups sugar
5 large whole eggs plus 3 egg yolks, room temperature
2 cups buttermilk, room temperature
2 teaspoons pure vanilla extract
½ cup maple syrup

For the maple syrup frosting & topping:
8 tablespoons (1 stick) unsalted butter, softened
½ cup maple syrup
6 cups powdered sugar
24 waffle pieces
24 chicken nuggets
maple syrup to drizzle

Make the cupcakes:

Preheat oven to 350°F. Line two cupcake pans with 24 cupcake liners.

Sift or whisk together both flours, baking soda, baking power and salt.

With an electric mixer on medium-high speed, cream together the butter and sugar until the mixture is pale and fluffy. Reduce the speed to medium and add the whole eggs one at a time, mixing well after each addition. Add the egg yolks and beat until thoroughly combined.

Reduce speed to low and add the flour mixture in three parts, alternating with two additions of buttermilk. Be sure to mix well after each addition.

Beat in the vanilla extract last.

Pour the batter into liners, filling each cup about three-quarters of the way up. Bake for 20 minutes, or until they pass the toothpick test. Lift them out onto wire racks to cool.

With a food injector, inject roughly one teaspoon of maple syrup into the center of each cooled cupcake.

Make the frosting:

In a small bowl, beat together the butter and syrup until blended. Gradually beat in the powdered sugar until the frosting is smooth. If the frosting is too thick, add just enough maple syrup or milk to thin out the consistency.

Ice and decorate the cupcakes by piping a ring of frosting onto each. With a toothpick or wooden pick, skewer a chicken nugget and waffle piece together, then slide the pick into the top of the cupcake. Drizzle the top with a bit of maple syrup.

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URL to article: http://formalfringe.com/2011/08/29/chicken-waffles-cupcakes-with-maple-syrup-frosting/

Double Rainbow Pudding Recipe

Thinking on recipes easy to made for birthdays parties???

I found this page (Tablespoon) with a huge list of incredible recipes that you can try it on.

There you can find not only desserts but other kind of recipes.

Here is one that is absolutely fun, the Double Rainbow Pudding Recipe, with all that color is definitely a one to try. After you do, please leave your comment about your experience.

Have a great one!

Peanut Butter Pies Cupcakes

I have to confess that lately I add another thing to my sweet list addiction, PEANUT BUTTER, oh my! what do I have to do?  I just love it.

Surfing the web I found this incredible and nice recipe of peanut butter cupcakes. Now I'll share with you thanks to Full Circle.

picture by Full Circle

Full Circle: peanut butter pie cupcakes

Ingredients:

8 ounces chocolate cookies
4 tablespoons butter, melted
1 jar dulce de leche
1 banana, thinly sliced
1 cup heavy cream
8 ounces cream cheese
1 cup creamy-style peanut butter
1 cup confectioner's sugar
1 – 14 ounce can sweetened condensed milk
1 teaspoon vanilla extract
1 teaspoon freshly squeezed lemon juicePreparation:

Prepare muffin tins with 18 cupcake liners. Using a food processor, pulse the cookies until you have fine crumbs.  Combine melted butter and cookie crumbs in a small bowl, and mix well.  Press mixture into the bottom of 18 cupcake liners.

Spoon approximately one teaspoon of dulce de leche on top of each cookie crust. Place a single layer of bananas over the dulce de leche.

Pour the heavy cream into a bowl and beat using a stand mixer or hand mixer until stiff peaks form.  Transfer to a small bowl and store in refrigerator until ready to use.  Place the cream cheese and peanut butter in a deep bowl.  Beat on medium speed until light and fluffy.  Reduce speed to low and gradually beat in the confectioner's sugar.  Add the sweetened condensed milk, vanilla extract and lemon juice. Increase speed to medium and beat until all the ingredients are combined and filling is smooth.

Stir in 1/3 of the whipped cream into the filling mixture (helps lighten the batter, making it easier to fold in the remaining whipped cream).  Fold in the remaining whipped cream.  Scoop mixture into each cup, filling just below the top. Lightly tap baking pans onto counter to distribute evenly and refrigerate for three hours or overnight before serving. Top with whipped cream and chocolate sprinkles if desired.

Crema Catalana

I was looking a food show on TV the other day, and they present a variety of desserts from Spain, what a great show, one of those was this Crema Catalana.

The Crema Catalana like I said before, is originally from Spain, traditionally served on Saint Joseph's Day on March 19th. This is very similar to the French recipe of Crème brûlée.

The Crema Catalana is like a flan, made with eggs and flavored with citric, can be lemon or orange, and also a touch of cinnamon, delicious!

This recipe remind me another type of flan, that used to make back in my country for kids parties or birthdays, when I was a little one. That flan was called Quesillo.

Don't worry, sooner I'll put the recipe over here too and share it with you all.

TIP: if you don't had any cooking tool to flame the raw sugar at the end, you can try with a kitchen torch or do this under the broiler. (If you’re broiling the tops – keep a very close eye on them!) . The true is that Crema Catalana is caramelized under iron broil not a flame.

Crema Catalana is really good, hope you fine this delicious as me, and feel free to leave your comments about your experience.

Crema catalana

Ingredients:
2 cups whole milk
1 cup cream
1 vanilla bean
4 strips orange peel (can also use lemon)
1 cinnamon stick – optional
8 egg yolks
½ cup sugar
½ cup turbinado or raw sugar
3 tbs corn starch

Preparation:

1. Bring the milk, cream, vanilla, orange rind and cinnamon (if using) to a boil over low heat.
2. Remove from the heat and let it cool down.
3. Strain the milk and cream mixture to remove the vanilla bean, orange peel strips and cinnamon stick.
4. Mix the egg yolks and ½ cup of regular sugar until you obtain a thick creamy mixture.
5. Dissolve the cornstarch in 4 tbs of milk mixture, the stir it back into the remaining milk.
6. Mix the milk in with the eggs and sugar, place it in a double boiler pan (or in a heat resistant glass bowl in a pan of water baño Maria style) over medium low heat, and stirring consistently until the cream thickens, do not let it boil.
7. Cool the cream and pour into the ramekins or cazuelas.
8. Chill for 24 hours or overnight.
9. When ready to serve sprinkle 1 tbs of the raw sugar over each ramekin or cazuela, heat the iron and press it against the sugar until it is burnt. You may also use a torch or place it under the broiler in the oven.
10. Serve immediately.