Wednesday's Recipes

Single Serving Apple Crisp

Ingredients:
  • 1 small apple
  • 2 tablespoons of brown sugar
  • 2 tablespoons of oats
  • 1 1/2 tablespoons of flour
  • 1/4 teaspoon of cinnamon
  • 1 tablespoon of butter
Directions:
  1. Slice the apples and place in a mixing bowl. 
  2. Add 1 tablespoon of brown sugar, 1/2 tablespoon of flour, and 1/8 teaspoon of cinnamon.
  3. Coat the apples with the dry ingredients and place in a baking dish.
  4. Mix together the rest of the dry ingredients and the butter. Put on top of the apples.
  5. Microwave for 60 to 90 seconds. (I baked mine for 20 minutes at 350 degrees). 
Took this recipe from http://lacreativitedelafille.blogspot.com/2012/05/single-serving-apple-crisp.html

Kirsten

Ultimate Flourless Chocolate Cupcakes

I made these for my mother-in-law, who is gluten free, and she loved them!
Ingredients:
  • 1 1/2 cups of bittersweet chocolate chips (10 1/2 ounces)
  • 1 cup of sweet butter (I used normal butter)
  • 4 eggs
  • 4 egg yolks
  • 1/2 cup of superfine sugar (I used normal sugar)
  • 2 tablespoons of Dutch-process cocoa powder, sifted (I didn't sift mine)
  • 2 tablespoons of ground almonds (I didn't put almonds in mine. I use it as a garnish. I also added a raspberry on top.)
  • 1 teaspoon of vanilla extract 


Directions:
  1. Preheat the oven to 375 degrees Fahrenheit. Place cupcake liners in a cupcake pan. 
  2. Put the chocolate and butter in a double boiler, or medium bowl over a pan of simmering water, and stir until completely melted. Set aside to cool.
  3. In a large bowl, cream the eggs and sugar until pale and thick. Gently fold in the melted chocolate and the remaining ingredients. 
  4. Spoon batter into the cups and bake for 20 minutes. Have them cool for 5 minutes and then remove them from the cupcake pan. Place them onto a cooling rack. 

This recipe yields about a dozen cupcakes. 
For frosting, I used a whipped frosting recipe. 
I got this recipe from 500 Cupcake Recipe book.

Kirsten


 Microwave Brownie 

Ingredients:
  • 2 tablespoons of vegetable oil
  • 2 tablespoons of water
  • 1/4 teaspoon of vanilla extract
  • dash of salt
  • 4 tablespoons of granulated sugar
  • 2 tablespoons unsweetened cocoa powder
  • 4 tablespoons all purpose flour
Directions:
  1. In a mug, add water, oil and vanilla. Whisk well.
  2. Add cocoa powder, and whisk well. Add sugar, whisk well. Add flour, and whisk well.
  3. Microwave for 60 seconds. The center should be slightly molten. Be careful not to overcook.
  4. The brownie will be hot, and enjoy. 


 Lemon Strawberry Cupcakes 

The lemon cake recipe I took from http://www.marthastewart.com/632498/lemon-cake.

Ingredients

  • 1 cup of unsalted butter (at room temperature)
  • 2 1/2 cups of flour
  • 1/2 teaspoon of baking powder
  • 1/2 teaspoon of baking soda
  • 1 teaspoon of salt
  • 1 tablespoon of lemon zest
  • 1 1/2 cups of sugar
  • 2 large eggs plus 3 large egg yolks
  • 2 teaspoons of fresh lemon juice
  • 1 cup of low-fat buttermilk

Directions

  1. Pre heat oven to 350 degrees. Prepare cupcake pan by placing in liners. In a medium bowl, whisk flour, baking powder, baking soda, salt, and lemon zest.
  2. In a large bowl, beat butter and sugar until light and fluffy. Mixing at a low speed add in eggs and yolks on at a time. Beat in lemon juice.
  3. Alternately beat in the flour mixture and the buttermilk. Begin and end with the flour mixture. Mix just until combined.
  4. Put batter into liners and bake for 15 to 20 minutes. Let the cupcakes cool for about 10 minutes. 


Ingredients 
  • 1/2 cup of butter
  • 4 cups of powdered sugar, plus extra if needed
  • 1/4 cup of whole milk (at room temperature)
  • 1 teaspoon of pure vanilla extract
  • 2 to 3 tablespoons of strawberry fruit spread or jam

Directions
  1. In a medium bowl, beat the butter until light and smooth. Beat in 3 cups of powdered sugar, milk, and vanilla until smooth and creamy.
  2. Beat in the strawberry fruit spread or jam into the frosting. Mix the remaining 1 cup of powdered sugar (plus extra if needed) until smooth and creamy. 
Kirsten



German Chocolate Cupcakes
Ingredients 

Cake:
1 4-ounce package of sweet German baking chocolate chopped
1 1/2 cups of milk
3/4 cups of butter
3 eggs
2 cups of flour
1 teaspoon of baking soda
3/4 teaspoon of baking powder 
1/2 teaspoon of salt
1 3/4 cups of sugar
2 teaspoons of vanilla 

Frosting:
1 egg
2/3 cup or 5-ounce of evaporated milk
2/3 sugar
1/4 cup of butter


Directions

Cake: 

  1. In a double boiler, combine chocolate and milk. Cook and stir over low heat until melted; set aside to cool. 
  2. Have butter and eggs reach room temperature (about 30 minutes). Meanwhile place cupcake liners in your cupcake tin. In a medium bowl stir together flour, baking soda, baking powder, and salt; set aside. 
  3. Preheat oven to 350 degrees. In a large mixing bowl beat butter for 30 seconds. Gradually add sugar 1/4 cup at a time until well combined (about 3 minutes). Scrape sides and continue for 2 more minutes. 
  4. Add eggs one at a time, beating after each addition. Beat in vanilla. 
  5. Alternately add flour mixture and chocolate mixture to the butter mixture, beating on a low speed. Spoon cake mix into the cupcake pan. 
  6. Bake for 15 to 20 minutes. Cool thoroughly on racks. 
Frosting:
  1.  In a medium sauce pan slightly beat the egg. Stir in the evaporated milk, the sugar, and the butter. 
  2. Cook and stir over medium heat for 6 to 8 minutes or until thickened and bubbly. 
  3. Remove from heat; stir in coconut flakes and chopped pecans. Cover and cool before frosting cupcakes. 
Adopted and adjusted this recipe from Better Homes and Gardens New Cook Book 14th Edition copy right in 2006. 

Kirsten


Mandarin & Rhubarb Macarons
Ingredients 

  • 1/3 plus 1/8 cup of egg whites (was about 3 medium eggs  for me. Make sure the eggs are fresh and at room temperature). 
  • 3/4 plus 1/16 cup of powdered sugar
  • 1/2 cup of Almond meal
  • 2 teaspoons of lemon zest
  • 1 teaspoon of egg white powder (optional)
  • 1 Rhubarb Jam Recipe (I handmade mine from the recipe I adopted this recipe from)
Directions 
  1. Line the baking sheets with baking paper. Place powdered sugar in a food processor and pulse for a minute to remove any lumps. Stir in almond meal and pulse a few times to combine (I used a sifter). Place in a large mixing bowl with lemon zest.
  2. Beat egg whites and egg white powder in a medium mixing bowl until the egg white powder dissolves and reaches soft peaks. With the mixer on high speed, gradually add sugar and beat until it reaches stiff peaks.
  3. Add meringue to your dry mixture and mix, quickly at first to break down the bubbles in the egg white, then fold carefully. The mixture will become stringy again. Try not to over mix, the mixture should flow. 
  4. Pipe circles about 3 cm in diameter. Have it set for an hour. During this wait, preheat oven to 300 degrees F, and bake for 13 to 15 minutes. 
  5. Take them out, and have them completely cool. 
  6. Take them off of the baking paper and spoon in about a teaspoon of jam. (Will change depending on how wide you made them).
The recipe I had was in grams, and I don't have a scale. I roughly converted all the ingredients. Here is the lovely website that I got this recipe from: http://www.raspberricupcakes.com/2010/06/mandarin-rhubarb-macarons.html

Stay Sweet,
Kirsten


 No-Bake Cheesecake Recipe 


 Ingredients
    Crust:
  • 1 1/2 cups graham cracker crumbs
  • 3 tablespoons melted butter
  • 2 tablespoons brown sugar
  • Filling
  • 12 oz cream cheese, softened.
  • 1/3 cup white sugar
  • juice of 1/2 a lemon
  • 1 teaspoon vanilla extract
  • 3/4 cup heavy whipping cream
  • Sauce
  • 2 cups fresh or frozen blueberries (I used Raspberries)
  • 1/2 cup water
  • juice of 1 lemon
  • 1/2 cup plus 2 tablespoons white sugar
  • 3 tablespoons corn starch dissolved in 1/4 cup water.
  • 1 tablespoons lemon zest
Directions
    For the Cheesecake:
  1. Combine graham cracker crumbs, brown sugar and melted butter together in a medium sized bowl and mix. Press into the bottom and sides of a 6 or 7 inch spring form pan. Chill until ready to use.
  2. In the bowl of a stand mixer fitted with a paddle attachment, mix together the cream cheese, sugar, vanilla and lemon juice until smooth and creamy.
  3. In a separate bowl, beat the whipping cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture.
  4. Transfer the filling into the prepared crust, using an off-set spatula to gently smooth the top.
  5. Cover with plastic wrap and chill for several hours or overnight.
    6. For the sauce:
  6. In a small saucepan combine the blueberries, sugar, lemon juice, and water. Cook over medium-high heat, stirring gently until boiling.
  7. Add the cornstarch/water mixture and without breaking the berries- carefully stir it in. Cook for 2-3 minutes over low heat, stirring until sauce is thick. Fold in lemon zest.
  8. Sauce will last in an airtight container in the fridge for up to 2 weeks. 

I can't take credit for making this up, so here is the lovely blog I adopted this recipe from:
http://www.the-baker-chick.com/2013/06/10/no-bake-cheesecake-with-quick-blueberry-sauce/

Stay Sweet,
Kirsten

White Cupcakes

Yields about 12 cupcakes 

Ingredients

  • 1 cup of White Sugar
  • 1/2 cup of Butter
  • 2 Eggs 
  • 2 teaspoons of Vanilla Extract
  • 1 1/2 cups of all-purose Flour
  • 1 3/4 teaspoons of Baking Powder
  • 1/2 cup of Milk
Directions
  1. Preheat the oven to 350 degrees. Place cupcake liners in cupcake tin.
  2. In a medium bowl, cream together the sugar and butter. Beat in the eggs and vanilla. Combine flour and baking powder, and then add to the creamed mixture. Mix well. Lastly, stir in the milk until batter until smooth. Pour or spoon batter into cupcake liners.
  3. Bake fore 20 to 25 minutes. 
Prep Time: 20 minutes
Cook TIme: 30 minutes
Total/ Ready In Time: 50 minutes

 http://allrecipes.com/recipe/simple-white-cake/

 Lemon Cream Cheese Frosting

 Ingredients 
1 (8 ounce) package of Cream Cheese
1/4 cup of Butter
Lemon Zest (about a teaspoon)
1 cup of Powered Sugar 

Directions

1. Cream butter and cream cheese together
2. Add lemon zest and mix well
3. Get your arms of steal out ant mix in the powered sugar 1/4 cup at a time. 

(If you want it to be a stiffer consistency, add more sugar. Or heat up and create a glaze.)



Stay Sweet,
Kirsten

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