Papaya Cream

I was checking out my blog today and noticed the the latest recipes I posted were quick-to-prepare.

This one will no be different is another quick-to-prepare.

Today will be one from Brazil, Papaya Cream, is basically made from papaya and ice cream. So check it out for a blender because to the we will put our hands in the air and cheers.

Papaya Cream is a delicious summer dessert,  also a couple years ago was featured from the Miami Herald Newspaper like one of the Best Summer Desserts in the World, so here it is. 

Papaya Cream

Ingredients

1 ripe papaya

1 scoop vanilla ice cream

1 tbsp. Creme de Cassis

1 sprig of mint for decoration

Preparation

Peel papaya and remove seeds. Cut in small pieces. Put in blender with ice cream and Creme de Cassis. Blend well until smooth. Pour into a small bowl and decorate with mint. The mix of flavors and colors (orange papaya and purple liqueur) is wonderful! If you don't want it to be alcoholic, use cassis syrup instead. You can reduce the calories by using Light ice cream.

Raspberry-Lemonade Shortcakes

Today I was wondering how many people out there are struggling with DIABETES, you know, a lot. Its hard but thank God that some things are make it every day to deal with it.

Heres  a link to to de Florida Department of Health which have a program of prevention and control, also you can find there a lot of information about it.

 Diabetes South Florida

To support them I found this recipe, a dessert that can be made and enjoyable for people with diabetes, hope you enjoy it .

Raspberry-Lemonade Shortcakes

Ingredients

•              
2 eggs



•              
1 cup  all-purpose flour



•              
1 teaspoon  baking powder



•              
1 teaspoon  finely shredded lemon peel



•              
3/4 cup  sugar or sugar substitute blend* equivalent to 3/4 cup sugar



•              
1/2 cup  fat-free milk



•              
2 tablespoons  60% to 70% tub-style vegetable oil spread



•              
1 recipe  Raspberry-Lemonade Sauce



•              
  Small lemon wedges (optional)



•              
  Fresh mint leaves (optional)



Directions

1

Allow eggs to stand at room temperature for 30 minutes. Meanwhile, grease a 9x9x2-inch baking pan. Line pan with waxed paper. Grease and flour waxed paper; set pan aside. In a small bowl, stir together flour, baking powder, and lemon peel; set aside.

2

Preheat oven to 350 degrees F. In a medium bowl, beat eggs with an electric mixer on high speed about 4 minutes or until thick. Gradually add sugar, beating on medium speed for 4 to 5 minutes or until light and fluffy. Add flour mixture; beat on low to medium speed just until combined.

3

In a small saucepan, heat and stir milk and vegetable oil spread until spread melts; add to batter, beating until combined. Pour batter into prepared pan.

4

Bake for 20 to 25 minutes or until a toothpick inserted near center comes out clean. Cool cake in pan on wire rack for 10 minutes. Invert cake onto wire rack lined with waxed paper; carefully peel off top waxed paper and cool completely.

5

Cut cake into 12 pieces. Split each cake piece in half horizontally. Place cake piece bottoms on individual dessert plates. Spoon half of the Raspberry-Lemonade Sauce over cake bottoms. Top with cake piece tops. Spoon remaining sauce onto cakes. If desired, garnish with lemon wedges and mint leaves.

SUGAR SUBSTITUTES

Choose Splenda Sugar Blend for baking. Follow package directions to use product amount equivalent to 3/4 cup sugar. PER SERVING WITH SUGAR SUBSTITUTE: same as above, except 156 cal., 29 g carb. Exchanges: 1.5 other carb. Carb choices: 2.

TEST KITCHEN TIP

We do not recommend sugar substitute for the sauce.

RASPBERRY-LEMONADE SAUCE

Place 3 cups fresh or frozen raspberries in a medium bowl. (Thaw frozen raspberries in the bowl, if using; do not drain.) Mash berries with a potato masher. In a small saucepan, combine 1/3 cup sugar,** 3/4 teaspoon cornstarch, and 1/2 teaspoon finely shredded lemon peel. Add mashed raspberries. Cook and stir until thickened and bubbly; cook and stir for 2 minutes more. Remove from heat. Cool about 10 minutes. Stir in 4 cups fresh or frozen (thawed and drained) raspberries. Makes about 3-1/2 cups.

Leave us comments about your own experience.

Tocino de Cielo or Bacon from Heaven

Sunday- Funday....

For me is just a day to relax.... Well, what I mean is for laziness...

I want to keep away from the kitchen, or if I need to be there on Sunday at least to make something simple.

And taaa daaaa... I found this wonderful dessert recipe originally from Spanish Gastronomy.

Is so so so easy to make, but probably not for eat the same day, may be the next one. So if you are expecting to eat something sweet today this is not the right one, just check for another recipes from my blog...hehehe...

Basically this Bacon from Heaven is made from eggs sugar and water, YES that's it!

So try it, I am sure you will love it !

Bacon from Heaven

Ingredients

•                6 egg yolks

•                9 oz sugar

•                1 fl. oz water

For the caramel:

•                3 tablespoons sugar

•                1 tablespoons water

Preparation

Put the sugar in a saucepan with the water and heat until the syrup goes golden brown.

Cover a baking tin evenly and put to one side. Put the sugar and water in an earthenware dish and heat until the syrup goes stringy.

Beat the egg yolks and slowly add the syrup, stirring with sticks. Strain and pour into the caramelised tin.

Cook in bain-marie in the oven at 150º for around 20 minutes.

When the tocino has set, remove from the oven, leave to cool and take it out of the tin.

Lemon Meringue Ice Cream

ICE CREAM....
that's something that a lot of people are thinking with this weather every time they go outside, here in Florida. Yes, is really HOT in here.

picture from Katiecakes

Tovolo Icon Ice Cream Sandwich Molds, Set of 3

So I just found this recipe and think: "this is great for summer, for us, for kids, for everybody"... ICE CREAM...

But more than that is that this recipe is so easy to make, you don't need any SUPER skills, or tool, is just simple and easy to make.

picture from Katiecakes

Katiecakes: Lemon Meringue Ice Cream: 

Lemon Curd and Meringue Ice Cream

Ingredients:

1 jar good quality lemon curd

250ml double cream

250ml Greek yoghurt

Zest of 1 lemon

Mini meringues crumbled

Flesh of 3 passion fruit

Method:

Whisk together the lemon curd, cream and yoghurt, stir in crumbled meringue and passionfruit. Pour into four ice cream moulds or four ramekins, sprinkle over the lemon zest and, if using ramekins, cover with foil

Freeze for 6-8 hours before serving.

CHOCOLATE

Yes, who's not addicted to chocolate? Well I am.
at least you has to delight piece of it right?


Don't worry your not in trouble for enjoy it.... In fact some studies says, that the effect of chocolate in body is like felt in love.


So, for that and much more I let you here a delightful recipe take it from Joy the baker blog.


Double Chocolate Indoor S’mores

photo property of joy the baker

makes about 20 2-inch square sandwich cookies

cookie recipe from:

The Essence of Chocolate

3/4 cup granulated sugar

1 1/2 cup plus 3 Tablespoons all-purpose flour

3/4 cup plus 1 Tablespoon unsweetened cocoa powder

1/2 teaspoon baking soda

1/2 teaspoons salt

15 Tablespoons (7 1/2 ounces) unsalted butter, but into 3/4-inch cubes, at room

temperature (this is important)

Position the racks in the lower and upper thirds of the oven and preheat the oven to 350

degrees F. Line two baking sheets with parchment paper.

In the bowl of a stand mixer fitted with a paddle attachment, combine the sugar, flour,

cocoa powder, baking soda and salt and mix on low speed. With the mixer running, add the

butter a few pieces at a time. The mixture will have a sandy texture at first and then will

begin to form peddle-size pieces. As soon as the dough starts to come together, stop the

mixer. Make sure all the butter is well incorporated. If there are large butter pockets, mix

for a few seconds more.

Form and roll the dough straight from the mixer. The dough becomes hard to work with if

chilled.

Transfer the dough to a board, and knead together. Use the heel of your hand or a pastry

scraper to shape the dough into a block about 5 by 7 inches. Cut the block into two pieces.

One at a time, roll each block of dough between two pieces of parchment or waxed paper

until about 1/8-inch thick. Use a ruler and pizza slicer to slice the dough into 2!2-inch

squares. Place 1/2 to 1 inch apart on the prepared baking sheet. Form excess scraps into

the second half of dough, and roll again.

Bake for 12-15 minutes, rotating the sheets halfway through the baking. Remove from the

oven and cool on the sheets for 2 to 5 minutes. They’ll be too soft to move straight from the

oven. Transfer the cookies to a cooling rack and let cool completely.

Once cookies are baked and cooled, melt chocolate in a double boiler or in the microwave

for 30-45 seconds on 50% power. Toast marshmallows over the stove flame, or on a cookie

sheet under the oven broiler. If you use the broiler, keep a close eye on the marshmallows.

They toast very quickly.

Spread melted chocolate on underside of cookie. Top with warm, toasted marshmallow,

and top with another cookie.

Yuuummm enjoy it!

Beautiful Blueberry Macaron Recipe

Hello everyone!!!

Today I want to post this yuuummmyyy  recipe of macaron, they are so in right now.

So I found this particular blog call "The Art of being perfect", where also you can find another greats recipes, from the owner  Buttercream Bakery, in Brighton England.

Beautiful Blueberry Macaron Recipe

Hope you enjoy it!

(pictures are property of the art of being perfect)

Especially cookie decorating !

I just want to share this with you, are you a fan cookie?
so, this is especially for you, just found it and love it.

BAKE AT 350

 here you can find beautiful cookies, all of it are great, so is really inspirational for all of you, cookies fan.

pictures at from bake at 350

Salted and sweet?

Yes, you read it right.
is salted and sweet.
Well, in fact salted and caramel.
You can taste those flavor in this decadent recipe from BAKE OR BREAK.

Pecan and Salted Caramel Cheesecake

CRUST

1 & 1/4 cups graham cracker crumbs
4 tablespoons unsalted butter, melted
3 tablespoons granulated sugar
Preheat the oven to 325°. Butter the bottom and sides of a 9-inch springform pan.

Mix graham cracker crumbs, butter, and sugar in a medium bowl until thoroughly combined. Press into the bottom of prepared pan. Set aside.

FILLING

32 ounces cream cheese, softened
1 cup granulated sugar
1 large egg yolk
3 eggs
1 teaspoon vanilla extract
Mix cream cheese and sugar with an electric mixer at medium speed until light, airy, and smooth. Add eggs, one at a time, mixing completely after each addition. Add the vanilla extract and mix until blended.

Pour the mixture into the prepared pan. Bake about 40 minutes or until a toothpick inserted into the cake comes out clean and the center of the cheesecake is just set. Turn off the oven, leave door slightly ajar, and let cheesecake cool completely.

CARAMEL

1 cup granulated sugar
4 tablespoons unsalted butter
1/2 cup heavy cream
1 cup coarsely chopped pecans
1 large pinch sea salt
Stir together sugar and 1 tablespoon water in a small saucepan. Bring to a boil over medium-high heat. Let boil until amber in color, about 3 minutes. Immediately stir in butter. Remove from heat and stir in cream. Set aside and let cool to room temperature.

Pour caramel over cooled cheesecake. Sprinkle with pecans and sea salt.
 Thanks to BAKE OR BRAKE for sharing this amazing recipe with us.

Apple & Spice: Chocolate & Peanut Butter Cupcakes

Love chocolate and peanuts??? so you ll provably find these recipes well.

Here you can find a recipe for make a delicious cupcakes that are from Apple and Spice.

Thanks to Katie to share it with us!

Apple & Spice: Chocolate & Peanut Butter Cupcakes

Beautiful Cake Toppers

I just was cheking my google reader and find this inspirational cake topers from EMILY FRIDAY .
hope you enjoy it!