My Sweets: 2013

vrijdag 6 december 2013

Cinnamon rolls

These are Cinnamon Rolls
I finally got a recipe that worked and they were delish.

This is the recipe I used, and will keep on using.

Cinnamon Rolls
For the filling:
3/4 cup dark brown sugar
1/4 granulated sugar
2 teaspoons cinnamon
1/8 teaspoon salt
1 tablespoon melted butter, melted and cooled

Dough:
2 1/2 c. (350 g) flour, divided
1/4 c. (50 g) sugar
2 1/4 t. instant yeast (1 envelope)
1/2 t. salt
5 T. (75 g) milk
1/4 c. (55 g) butter, softened
1/4 c (60 g) water
1 1/2 t. vanilla

Glaze
2 cups powdered sugar
5 tablespoons milk
1 teaspoon vanilla

To make the filling:
Combine all dry ingredients in a small bowl. Add the melted butter and toss with fork until it looks like wet sand. Set aside.

To make the dough:
Combine 2 cups (284 g) of the flour with the sugar, yeast, and salt in a mixer bowl. Whisk and set aside.

Put the softened butter and all of the milk in a small microwaveable bowl and heat, stirring about every 20 - 30 seconds. When the butter melts it's ready. Let cool for a minute then stir in the water and vanilla.

Pour the butter mixture in with the dry ingredients and, using a paddle attachment, stir until evenly combined. Knead, add the remaining flour, and mix until smooth. As you knead it will firm up a bit. Knead for five minutes.

Place the dough in an oiled bowl (I use cooking spray), give it a turn to coat, and then cover with plastic wrap (I also spray the side of the wrap that is next to dough so it doesn't stick.) Set in a cozy, warm place and let rise until double its size. About 45 minutes to an hour.
Than roll out the dough as much/thin as you can and spread the filling out on the dough and press it good on the dough once you've spread it everywhere.
Than roll it tightly and cut the roll in about 2 cm pieces. Place them a little close on a greased baking tray and let them rise again for about 1 hour or more.
Preheat your oven 150 degrees (302F) and when it is ready place them in the oven for about 20 minutes.
Let them cool down a little bit and pour it on your rolls.

To make the glaze:
Combine all the ingredients well together to a thick liquid.

My Ponche Crema (cuba) Cake

It was my first time making it. But it turned out GREAT.

Red Velvet Cake yummmm

This is the best RV cake and cream cheese you will everrrrr have.

The website: http://divascancook.com/ states it and I agree.

The BEST Red Velvet Cake Recipe. Easy. Moist. Homemade

Prep time
15 mins
Cook time
35 mins
Total time
50 mins

This is the best red velvet cake I’ve ever had! Super moist with the perfect, classic red velvet taste. Everybody that I make this for loves it!! Hopefully you will too!

Author:Divas Can Cook – Monique
Serves:12

Ingredients
• 2 cups all purpose flour
• 1 teaspoon of baking soda
• 1 teaspoon of baking powder
• 1 teaspoon of salt
• 2 Tablespoons unsweetened, cocoa powder
• 2 cups sugar
• 1 cup vegetable oil
• 2 eggs
• 1 cup buttermilk
• 2 teaspoon of vanilla extract
• 1-2 oz. red food coloring
• 1 teaspoon of white distilled vinegar
• ½ cup of prepared plain hot coffee (don’t skip this ingredient)

Instructions
1. Preheat oven to 325.
2. In a medium bowl, whisk together flour, baking soda, baking powder, cocoa powder and salt. Set aside.
3. In a large bowl, combine the sugar and vegetable oil.
4. Mix in the eggs, buttermilk, vanilla and red food coloring until combined.
5. Stir in the coffee and white vinegar.
6. Combine the wet ingredients with the dry ingredients a little at time, mixing after each addition, just until combined.
7. Generously grease and flour two round, 9 inch cake pans with shortening and flour.
8. Pour the batter evenly into each pan.
9. Bake in the middle rack for 30-40 minutes, or until a toothpick comes out clean. Do not over bake as cake will continue to cook as it cools.
10. Let cool on a cooling rack until the pans are warm to the touch.
11. Slide a knife or offset spatula around the inside of the pans to loosen the cake from the pan.
12. Remove the cakes from the pan and let them cool.
13. Frost the cake with cream cheese frosting when the cakes have cooled completely.
Notes
~TIPS~ Be sure to not overbake! Check the cake at 30 minutes as some ovens run really hot. To bake cupcakes, bake for 18-20 minutes, checking at the 18 minute mark.

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This recipe came from Divas Can Cook which is
Old School Cooking For The Modern Woman.
Make sure you go check out the website for more great recipes.

----------------- Easy, Creamy, Fluffy Homemade Cream Cheese Frosting

Print
Prep time
5 mins
Total time
5 mins

Author:Divas Can Cook
Recipe type:frosting
Serves:Frost 3 layer cake
Ingredients
• 2 (8 oz) packs cream cheese, softened
• ¼ cup milk, made need more
• 1 stick butter, softened
• 2 teaspoon vanilla extract
• 4 cups powdered sugar
Instructions
1. Add softened cream cheese into large bowl.
2. Pour in milk, butter and vanilla extract.
3. Mix until well combined.
4. Pour in half of the powdered sugar.
5. Mix until combined.
6. Add the remaining powdered sugar.
7. Mix until smooth and fluffy.
8. Use a spatula to scrape down the side of the bowl if needed.
Notes
If the frosting is too thick, add in a few drops of milk (about ¼ teaspoon) at a time and stir after each addition. It doesn’t take much liquid to thin it out. If you add too much milk, you’ll have to add more powdered sugar to thicken it back up which will make it sweeter.

####################################################
This recipe came from Divas Can Cook which is
Old School Cooking For The Modern Woman.
Make sure you go check out the website for more great recipes.

zaterdag 6 april 2013

Tres leches.

Tres leches Cake

Roti (selfmade)

Roti hmmmm

Bolo di Kashupete.

Cashew Cake!!

Red velvet Cake from scratch!!

I got this recipe online. I made it since I have an obsession with Red Velvet Cakes.

I did not like it that much. I was good. But not WOW.

Red Velvet Cake

2 1/2 cups all purpose flour
2 cups sugar
1 Tablespoon cocoa
1 teaspoon salt
1 teaspoon baking soda
2 eggs
1 1/2 cups oil
1 cup buttermilk
1 Tablespoon vinegar
1 teaspoon vanilla
2 oz. red food coloring

• Preheat oven to 350 degrees.
• Grease and flour two 8 inch cake pans.
• Lightly stir eggs in a medium bowl with a wire whisk. Add remaining liquid ingredients and stir together with whisk until blended. Set aside.
• Place all the dry ingredients in your mixing bowl and stir together really good with another wire whisk.
• Add wet ingredients to the dry ingredients and mix on medium-high for about a minute or until completely combined.
• Pour into cake pans and then drop the pans on the counter a few times to release any air bubbles.
• Bake for about 30 minutes or until a toothpick inserted comes out clean.
• After about ten minutes, remove from pans and cool completely on a wire rack. I also cover in plastic wrap while the cakes cool.

Pastechi di tuna.

Tuna pastry

Quesillo.

My flan.

When my birthday was coming up I used to get excited because U got a Kesio from my aunt.

I really like this pudding like desert. No one could cut a piece without asking cause I would get mad.

I got to a point where I wanted to make it myself. So I went online in search of a good recipe.

I found one on the website www.kuminda.com.

In the recipe I had to make it in the stove, well as you can see it was a flop. The taste was fantastic but it was not a delight to look at.

So...I went and tried it in the oven and voila. I tried it a couple more times and now I can make it like that. The caramel makes me crazy sometimes, cause I am afraid it will burn and get to dark for my taste.

This is the recipe I use:

For the caramel:

1 cup of sugar and 2 or 3 tablespoons of water.

Let this cook until it gets dark and bubbly

And pour it in your baking form. Let it cool down and harden.

For the Kesio/Quesillio:
397 gram condensed milk sweetened
397 gram evaporated milk, I use the same tin I just poured the condensed milk out of to measure.
5 eggs (room temp.)
1 tsp of vanilla extract
1 or 2 tsp of rum

Mix everything together in a blender. You can mix it with a mixer but then slowly.
I pour this mixture in my baking form on the now hardened sugar (caramel).
Cover well with foil. And in the oven it goes for about an hour, or until cooked. At 150 degrees (302F)

When it's ready. I take it out of the oven. I let it cool for about 15 minutes, then I cut the sides.
I let it cool completely, and than I refrigerate the Kesio/Quesillio for about 2 hours.
Than I turn it on to a shallow tray. And I indulge.