Sweets

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Chocolate Dream Cake

Published June 15, 2015 by thepinkgourmet

If you are looking for a rich chocolate loaf cake, this is the one for you! It is very moist and very easy to make.  Another good thing is that it makes 2.  You could keep one for yourself and give one away, or you can eat them both.

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Chocolate Dream Cake – Source

Prep Time: 10 minutes
Cook Time: 60 – 70 minutes
Yield: **** Makes TWO Loaves
You will need a 10-in (25 cm) Bundt pan or two 9 x 5-in (23 x 13 cm) loaf pans.

INGREDIENTS

1 cup  Milk
1 cup cocoa powder
1/2 cup plain yoghurt, (not fat-free)
3 cups all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 cup  butter, softened
2 cups sugar
4 eggs, at room temperature
1 tbsp vanilla extract
1 cup semisweet chocolate chip

INSTRUCTIONS

1. Preheat oven to 350 °F (180 °C). Butter a 10-in (25 cm) Bundt pan or two 9 x 5-in (23 x 13 cm) loaf pans.
2. In a bowl, gradually whisk milk into cocoa powder to make a smooth paste; whisk in yoghurt and set aside.
3. In another bowl, combine flour, baking powder, baking soda and salt.
4. In a large bowl, using an electric mixer, beat butter with sugar until light and fluffy; beat in eggs and vanilla extract.
5. Using a wooden spoon, stir in flour mixture alternately with milk mixture, making 3 additions of flour and 2 of milk. Fold in chocolate chips.
6. Spread into prepared pan, smoothing top. Bake for 60 to 70 min or until a tester inserted in centre comes out with a few moist crumbs clinging to it. Let cool in pan on a rack for 15 min. Invert onto rack, remove pan and let cool completely.

Allow to cool. Store in an airtight container.  You can also freeze half or all of it, wrap in parchment paper, then place in a zippy bag. Defrost as normal and enjoy! It will still be moist.

 

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The first thing you want to do is whisk the milk into the cocoa powder. You want it to make a smooth paste.

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Next, whisk in the yogurt.

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In another bowl combine your flour, baking powder, baking soda, and salt.

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In a large mixing bowl mix your butter and sugar until light and fluffy.

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Beat in the eggs and vanilla.

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Add part of the flour mixture to the batter and stir it in with a wooden spoon.

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Stir in part of the chocolate and milk mixture.

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Stir in more of the flour mixture.

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Stir in the rest of the chocolate and milk mixture.

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Stir in the rest of the flour mixture.

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Fold in the chocolate chips.

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Pour into 2 greased loaf pans or a Bundt pan.

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Bake in a 350-degree oven for about 1 hour or until done.  (Stick a toothpick in the center and when few moist crumbs stick to th toothpick they are ready).  Turn onto a wire rack to cool.

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When they are cool cut and enjoy them!  I can promise you will not be disappointed. This is really good with a cold glass of milk or a cup of coffee!

I give this recipe  plus out of 4

 

 

 

 

 

 

 

 

Mom’s Sugar Cookies

Published July 18, 2014 by thepinkgourmet

Every now and then I just want a basic drop sugar cookie.  This recipe is just what I wanted.  This cookie is a crisp cookie and not too sweet.  They are very easy to make and this recipe makes a lot of cookies!  These would be good to make for a bake sale or for a potluck dinner!

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Mom’s Sugar Cookies- source

Serving Size = About 30 cookies

  • 2 1/2 cups all purpose flour
  • 1 stick of butter (1/2 cup), softened
  • 1/2 cup of oil (canola, or vegetable, or grapeseed)
  • 1/2 cup of sugar
  • 1/2 cup powdered sugar
  • 1 egg
  • 1/2 teaspoon cream of tartar
  • 1/2 teaspoon of vanilla
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • Extra sugar for smashing and decorating
  1. Preheat oven to 350F. Lightly grease baking sheet.
  2. In a bowl mix together the flour, cream of tartar, baking soda and salt. Set aside.
  3. In a mixer, mix together the butter and sugar until creamed together then add the egg. Add the powdered sugar, oil and vanilla, mix.
  4. Add the flour mixture to the butter mixture until just combined.
  5. Pour some sugar onto a small plate and then take a large drinking glass (about a 3-inch wide bottom) and dip the bottom of the glass into the cookie dough just to moisten it. Place the glass, bottom side down, onto the sugar covered plate.
  6. With the dough, form 1-inch balls and place a few inches apart on the baking sheet. Take the sugar covered glass and smash each cookie until it spreads out to the size of the glass. Dip the glass in sugar again and repeat with each cookie, remembering to dip the glass into the sugar after smashing each cookie.
  7. Bake for 12 minutes, or until the edges of the cookies just start to get a touch of light brown color on them. Remove from oven and sprinkle lightly with sugar, just for decoration. Remove immediately to a cooling rack.
Note: These freeze well.
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The first thing you need to do is mix your flour, cream of tartar, baking soda, and salt. Set aside.
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Put your butter and sugar in a large bowl. I did not read the recipe right and added both the granulated sugar and most of the powdered sugar.  It only called for the granulated sugar with the butter but it did not make a difference. It mixed up fine.
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You want to cream the butter and sugar well.
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 Mix the egg till well incorporated.
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Add the powdered sugar(I added the rest here), the vanilla and the oil and mix well.
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Add the flour mixture to the butter mixture and mix just till combined.
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Form the dough into 1 inch balls and place on a cookie sheet.  I lined mine with parchment paper.
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Dip the bottom of a glass in the cookie dough and then dip the glass in some granulated sugar on a plate.  Take the glass and then smash the cookie till it spreads to the size of the bottom of the glass.
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Bake in a preheated 350 degree oven for about 12 minutes or until the edges start to brown.
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Sprinkle with additional sugar and immediately take off of cookie sheet to cooling rack .  I bet you will not even wait for them to cool before you eat one!  They are truly delicious!
I give this recipe  plus out of 4

Condensed Milk Pound Cake

Published July 14, 2014 by thepinkgourmet

If you are looking for an easy to make Pound Cake you should try this one!  This Pound Cake is not as big as a regular recipe.  It is  made in a loaf pan.  The cake is really moist!

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Condensed Milk Pound Cake – source

Condensed Milk Pound Cake
Yields 1 8-1/2 x 4-1/2 inch loaf pan

Ingredients:
1 1/3 cups all-purpose flour
3/4 teaspoon baking powder
1/2 cup sugar
2 vanilla bean, chopped or 1 tablespoon vanilla extract
1 cup or 2 sticks of unsalted butter, room temperature
1/2 teaspoon salt
3/4 cup sweetened condensed milk
3 large eggs
Condensed milk, for garnish
Chocolate syrup, for garnish

Method:
Preheat the oven to 350 degrees F. Butter the loaf pan completely and set aside.

Sift the flour and baking powder together and set aside.

PUt the sugar and the chopped vanilla bean (if you’re using it) in the bowl of a food processor fitted with the metal blade. Pulse until the vanilla bean is finely ground. Strain the vanilla sugar through a fine-mesh sieve and return to the food processor. If you’re not using a vanilla bean, place the sugar in the food processor.

Add the butter and salt to the food processor and process until the butter and vanilla sugar are light and fluffy, about 2 minutes. Scrape the sides and bottom of the bowl and then add the condensed milk and pulse until well incorporated, about 15 times. Scrape the sides and bottom of the bowl again and then add the flour and pulse until it is incorporated, about 10 times. Add the eggs and pulse just until combined, about 4-5 times. If you’re using vanilla extract, add it now. Mix by hand using a spatula to make sure the batter is fully mixed.

Pour the batter into the prepared loaf pan. Bake until a tester inserted in the center comes out clean, about 55-60 minutes. I baked mine for exactly 1 hour and I found it a tad over baked. Other bloggers who’ve made this cake have reported baking times from 60 to 80 minutes. Next time, I would test for doneness at the 50-minute mark. Cool cake completely in the pan.

To serve, drizzle more condensed milk and chocolate syrup on the cake slice.

Adapted from The Sweet Spot: Asian-Inspired Desserts by Pichet Ong and Genevieve Ko

© Daisy’s WorldAll rights reserved. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Daisy’s World with appropriate and specific direction to the original content.

 

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The first thing you need to do is sift your flour and baking powder and set aside.

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I did not use a vanilla bean so the next thing I did was put my butter, vanilla, sugar and salt into a bowl. I did not use a food processor just a hand mixer.

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Mix until light and fluffy.

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Add the condensed milk and beat until smooth.

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Add the flour and mix until well incorporated.

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Next add the eggs and mix until well combined.

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Pour into a buttered loaf pan. Bake at 350 degrees for about 50 minutes or a toothpick comes out clean in the middle.  Do not over bake it. I let my stay in the pan for about 10 minutes and then turned it out onto a cooling rack.

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You can eat it plain but it is wonderful drizzled with chocolate syrup and more condensed milk! Be ready for nice treat!  It is even good for breakfast warmed in the oven with a little butter.

I give this recipe  plus out of 4…

 

 

 

 

 

 

Sea Salt & Honey Ice Cream

Published June 30, 2014 by thepinkgourmet

This is a quick, four ingredient, no Ice Cream Maker needed Ice Cream! It is also very delicious!  I think it is just as good as a Salted Caramel Ice Cream!  I was not sure about it when I first saw the recipe, but now I am a true believer! It’s hard to believe that something this delicious could be this easy to make!

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Sea Salt & Honey Ice Cream- Source

If you’re a fan of salted caramel, I’m willing to bet you’ll love this one, too. Pure luxurious creaminess, honey’s slightly floral nuances, and flecks of briny sea salt elevate this all to perfection. Better yet: only four ingredients, and no machine necessary!

yield: SERVES 6 – 8

prep time: 5 MINUTES

cook time: 6 HOURS

total time: 6 HOURS 5 MINUTES

INGREDIENTS:

  • 2 cups (1 pint) heavy whipping cream
  • 1 (14-ounce) can sweetened condensed milk
  • 1/4 cup honey (I like clover honey for this recipe) + 1 tablespoon for topping + a little more for serving if desired
  • 1/2 teaspoon Fleur de sel sea salt + more for serving if desired

DIRECTIONS:

  1. Pour the whipping cream into the bowl of a stand mixer affixed with the whisk attachment. Start out mixing on low speed, then slowly increase speed to high and mix until the whipping cream forms stiff peaks, about 2 minutes. You can also use a bowl and a hand mixer, or a bowl and a whisk and mix by hand (but it’ll probably take awhile unless you have superpowers!)
  2. Using a spatula, gently fold the sweetened condensed milk, 1/4 cup honey, and 1/2 teaspoon sea salt into the whipped cream. Continue stirring gently until completely combined. Pour into a freezer-safe container with airtight lid. Drizzle the top with 1 tablespoon honey. Seal.
  3. Freeze until solid, at least 6 hours.
  4. Scoop into cups, bowls, or onto cones; drizzle individual servings with a little more honey and a bonus pinch of sea salt if desired. Serve.

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The first thing you want to do is whip the cream till stiff peaks form!

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Gently fold the condensed milk, honey, and sea salt into the whipped cream.  Fold until well combined.

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Pour into freezer safe containers and drizzle a little more honey over the top.  Freeze for at least 6 hours or until solid. Good luck trying to wait that long.  I must admit, I cheated after about 4 hours and had a taste!

 

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All I can say is please enjoy!   If you want, drizzle a little more honey and sea salt over the ice cream.

I give this recipe  plus out of 4…

 

Salted Caramel Filled Molten Chocolate Cakes

Published June 23, 2014 by thepinkgourmet

If you are looking for a wonderful dessert to end a meal, this is what you should make!  It is rich and very decadent!  It is really easy to make and can be made ahead to save time.  It is actually a lot lighter than it looks!   It practically melts in your mouth!

 

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Salted Caramel Filled Molten Chocolate Cakes

source

For the Salted Caramel:
1/3 cup (65 g) granulated sugar
1 tbsp agave syrup, honey or corn syrup
1/4 cup (60 ml) water
1/3 cup (80 ml) heavy cream
1/2 tsp flaky salt
1 tsp vanilla extract
(alternatively, you can skip making the caramel: Take 6 store-bought salted caramels and poke one into the batter in each ramekin after chilling)
For the Cakes:
3.5 oz (100 g) chopped bittersweet chocolate (70% cocoa solids)
1/4 cup (55 g) unsalted butter
3 tbsp (30 g) all purpose flour
1/4 tsp salt
3 eggs
1/3 cup (65 g) granulated sugar
2 tbsp softened butter and 2 tbsp cocoa powder, for the ramekins
optional: whipped cream or vanilla ice cream, to serve

In a deep saucepan, heat the first three caramel ingredients, stirring just until the sugar dissolves. Continue to cook over a medium-high heat, swirling the pan often (don’t use the spoon to stir the mixture as this can cause crystallisation in the caramel) until the mixture becomes golden. Remove from the heat and immediately add the cream then stand back for a second as the mixture will bubble up. Stir in the cream until completely combined, then stir in the salt and vanilla extract. Set the caramel aside to cool.

Butter six, 4-oz ramekins and dust with the cocoa powder, shaking out any excess.

In a small saucepan, heat the chocolate and butter together on low, stirring until just melted. Remove from the heat and stir in the flour and salt until smooth.

Crack the eggs into a large bowl and beat using an electric whisk whilst gradually adding the sugar until pale. Pour the chocolate mixture into the egg mixture and gently fold together using a rubber spatula. Divide the mixture between the ramekins and chill for at least 30 minutes (or up to 5 hours, if making in advance).

Ten minutes before you’re ready to bake the cakes, preheat your oven to 350 F.

Spoon a heaped teaspoon of the cooled caramel into the centre of each ramekin and slightly push it down into the cake mixture. Place the ramekins onto a small baking tray and bake for 8-10 minutes. Loosen the edges of the cakes with a knife and turn out onto individual plates. Serve immediately with whipped cream or vanilla ice cream.

 The first thing you need to do is make your caramel!

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Heat the granulated sugar, honey, agave syrup, or corn syrup, and the water in a deep saucepan, stirring until the sugar dissolves.

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Swirl the pan over medium-high heat until the mixture becomes golden.  Do not stir.

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Remove from the heat and add the cream immediately.  It may bubble up when you first add it.  Stir until the cream is completely combined.

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Next stir in the vanilla and salt.  Set aside to cool.

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Melt the chocolate and butter over low heat just until melted.

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Remove from heat and add the flour and salt. Stir until smooth.

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In a large bowl whisk or beat the eggs adding the sugar little by little till they become pale in color.

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Fold in the chocolate mixture into the eggs using a rubber spatula.

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Pour into 6 buttered and cocoa dusted ramekins. Chill for  at least 30 minutes and up to 5 hours.

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Place ramekins on a baking sheet. Pour a heaping teaspoon of caramel into the middle of each ramekin.  Slightly push it down into the center.  Bake at 350 degrees for about 10-12 minutes.

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Remove from the oven and run a knife around the edges of the ramekin. Invert onto individual serving plates.

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Serve immediately with whipped cream or ice cream! I am sure you will enjoy them.  They also heat up well the next day in the microwave on about power 30 for about 90 seconds!

I give this recipe  plus out of 4…

 

 

 

 

 

 

 

Cinnamon Roll Cupcakes

Published January 26, 2014 by thepinkgourmet

This is the perfect morning breakfast muffin!  It has a very delicate texture and just the right amount of cinnamon.  It is perfect on a cold winter morning with a nice hot cup of coffee, tea, or hot chocolate. Truly it would be good any morning…… It is really easy to make and would be fun to make with a child that wanted to help bake something.

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Cinnamon Roll Cupcakes – Source
Makes 12 cupcakes

Ingredients

FOR THE SWIRL
1/4 cup (1/2 stick or 56.5 grams) unsalted butter (melted)
1/3 cup (85 grams) brown sugar
1 teaspoon cinnamon

FOR THE CUPCAKES
1 1/2 cups (190 grams) all-purpose flour
1/2 cup (100 grams) sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup (1 stick or 113 grams) unsalted butter, at room temperature
1/2 cup (113 grams) sour cream
2 eggs, at room temperature
1 teaspoon vanilla extract

Coffee Icing [Printable Version]

Ingredients

2 tablespoons (28 grams) unsalted butter, softened
1 cup (125 grams) confectioner’s sugar
1/2 teaspoon vanilla extract
1 to 2 tablespoons (15 to 30 ml) brewed coffee

1/2 recipe of Cream Cheese Frosting

To make the filling: In a small bowl, stir all of the ingredients together until combined. Set aside until ready for use.

To make the cupcakes: Preheat oven to 350 degrees (180 C). Line a muffin pan with cupcake papers; set aside.

In a large bowl, or the bowl of a standing mixer, combine the flour, sugar, baking powder, and salt. Add the butter, sour cream, eggs, and vanilla and beat until smooth. Scrape the bowl, making sure there are no streaks of flour remaining (do not over mix).

Place 1 1/2 tablespoons of batter in each of the paper liners in the prepared muffin pan. Make a small well in the middle of each cup of batter with a toothpick, Stir the filling to make sure the butter is combined, then spoon a scant 1 teaspoon of the filling into each cup. Use a toothpick to swirl the filling and batter together.

Add another 1 1/2 tablespoons of batter to each cup and repeat the filling/swirling process.

Bake for 18 to 22 minutes, until a toothpick inserted in the center comes out clean. Transfer to a wire cooling rack and allow to cool completely before frosting.

To make the icing: In a medium bowl, beat the butter and sugar together until light and fluffy. Stir in the vanilla until combined. Add the coffee until desired consistency is reached (I only used 1 tablespoon). For more coffee flavor, add more coffee, but you may need to add additional confectioners’ sugar to keep a good consistency.

Ice the cooled cupcakes with the coffee icing. Allow to sit for 15 to 20 minutes, then top with cream cheese frosting.

Recipe by Darla

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The first step is to make the filling.  Stir the melted butter, brown sugar and cinnamon together and set aside.

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In a large bowl, combine the flour, sugar, baking powder, and salt.

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Add the butter, sour cream, eggs, and vanilla and beat until smooth. I did not have sour cream so I substituted buttermilk.

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Place about 1 1/2 tablespoons of batter in each muffin cup liner.

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Put a small well in the middle of each muffin cup of batter.  Add about a teaspoon of the filling to the well and swirl the batter and the filling with a toothpick. Add the rest of the batter to the top and swirl the batter and filling again.

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Bake 18-22 minutes in a 350 degree oven.  Let cool before putting the icing on.

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Now for the Icing.  Beat the softened butter and powdered sugar till light and fluffy.

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Add in the vanilla and then the coffee. Mix until the consistency you want.

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Ice the cooled cupcakes with the Coffee Icing.  I did not make the Cream Cheese Frosting to go on top of the Coffee Icing. I am sure it would be good I just decided the Coffee Icing was enough for me.

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These turned out delicious!!!!  I hope you will enjoy them.

I give this recipe   out of 4.

 

OREO Cookie Balls

Published January 4, 2014 by thepinkgourmet

These Oreo Cookie Balls melt in your mouth!  They are also very simple to make.  Better yet, it only takes 3 ingredients to make them. You could make them using different kinds of Oreo’s.   If you decide to make these you will not be disappointed!

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OREO Cookie Balls – Source

Ingredients

  • 1 pkg. (8 oz.) brick cream cheese, softened
  • 36 OREO Cookies, finely crushed (about 3 cups)
  • 4 pkg. (4 oz. each) semi-sweet baking chocolate, melted

Instructions

  • Mix  cream cheese and cookie crumbs until well blended.
  • Shape  into 48 (1-inch) balls. Freeze 10 min. Dip balls in melted chocolate; place in single layer in shallow waxed paper-lined pan.
  • Refrigerate  1 hour or until firm.

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The first step is to finely crush your Oreo’s.  I used holiday Oreo’s.

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Next, mix the cream cheese with the crushed Oreo’s until well blended. This mixture will be soft but you will be able to form them into balls.

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Shape them into 1 inch ball and freeze for about 10 minutes.

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This is what they look like after they have been in the freezer for about 10 minutes.

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Melt the chocolate and then dip each ball in the melted chocolate and roll in sprinkles if you like.  Refrigerate for about 1 hour or until firm before eating.

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Enjoy!  Try to eat just one……

I give this recipe plus out of 4……

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