PST-Algerie

Category: cake

  • Amaretto Bread Pudding

    Amaretto Bread Pudding

    Pudding in the US has come to mean the Jell-o and Snack Pack varieties of dessert: smooth and made from milk. But, in the old days boiled or baked days puddings were favored by the English as their dessert of choice. The firmer ones, like Christmas pudding, could be boiled in a clean cloth. But, baked puddings came into their own after the industrial revolution meant more people had reliable ovens in their homes.

    This amaretto bread pudding combines the potent almond liqueur with the comforting liquid-soaked bread for a melt-in-your mouth dessert that brings this staple sweet treat to the next level.

    Like most bread pudding recipes you’ll want to start with a nice bread. Brioche or thick cut Texas toast are 2 good options. The thicker size means that once they absorb the liquid and are baked they don’t turn into as mushy of a finished pudding. Stale or toasted bread works best for bread pudding. Once you’ve torn your bread into smaller pieces soak in some half and half for 30 minutes.

    Then work on the topping, which is made from butter, sugar, and eggs with some slivered almonds and almond extract stirred in as well. Pour this over the soaked bread and then bake.

    While the pudding is getting it’s first turn in the oven you can work on the topping. This decadent sauce is made from butter, sugar, egg, and Amaretto liqueur. It’s very flavorful, which is why you only need a little to flavor it.

  • Lemon Butter Cake

    Lemon Butter Cake

    Ingredients
    • 2 tablespoons mayonnaise
    • 3 lemons, zested and juiced
    • 3 large eggs
    • 1 cup (2 sticks) unsalted butter
    • 1 1/4 cups sugar
    • 1 1/2 cups flour
    • 1 teaspoon baking powder
    • 1/2 teaspoon baking soda
    • 1/2 teaspoon vanilla extract
    • 1/2 teaspoon salt
    Preparation
    1. Preheat the oven to 340º F. Butter a 9 inch round cake pan and dust with flour.
    2. In a medium bowl, combine flour, baking powder and baking soda.
    3. In a separate bowl, whisk together butter, sugar and salt until fully combined and mixture is creamed. Whisk in eggs, one egg at a time, making sure each is fully incorporated before adding the next.
    4. Mix in lemon zest and mayonnaise until fully combined, then slowly sift in flour while whisking. Stop whisking when fully incorporated. (Be careful not to overmix!) Stir in lemon juice.
    5. Spread batter into cake pan and bake for 40-45 minutes, until the center bounces back when pressed with your finger.
    6. Remove from the oven, then let cool for 10-12 minutes and transfer to a serving platter by turning it upside down onto the surface.
    7. Serve while still warm or fully cooled!
  • Simple and Delicious Sugar-Free, White Flour-Free Baked Donuts

    Simple and Delicious Sugar-Free, White Flour-Free Baked Donuts

    The ingredients for these delicious donuts are:

    Almond flour, measuring 1 cup
    Measure half a cup of oat flour, which is made by pulverizing oats in a food processor.
    a quarter cup of dried coconut
    1.5 milligrams of baking soda
    Baking soda, half a teaspoon
    cinnamon, half a teaspoon
    Salt, just a pinch
    a trio of huge eggs
    Half a cup of natural applesauce
    One-fourth cup of maple syrup or honey
    a quarter cup of natural almond milk
    vanilla extract, 2 tablespoons

    Instructions:

    1. Get the oven ready:
    Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Coat a donut pan lightly with coconut oil or non-stick spray of your choice.
    Step 2: Combine the Dry Mixture:
    Put all of the flours—almond, oat, coconut, baking soda, cinnamon, and salt—into a big basin and mix well. Toss everything together and stir until everything is completely combined.
    3. Mix Wet Elements:
    Combine the almond milk, vanilla extract, honey/maple syrup, eggs, and unsweetened applesauce in a separate dish and whisk until smooth.
    4. Mix the Ingredients, Wet and Dry:
    Toss the dry ingredients with the wet ones and stir until just blended. Do not overmix the dough, since it will result in thick donuts.
    5. Put Donut Pan Filling:
    Fill up each mold three quarters of the way to the top with batter using the donut pan that you prepared. To make filling the bag simpler, you may use a piping bag or a standard zip-lock bag with one corner cut off.
    6. Prepare the dough:
    After a toothpick put in the middle of the donuts comes out clean, it’s done baking time. Bake for 12–15 minutes in a preheated oven.
    Seven, Allow to Cool Before Serving:
    After a few minutes of cooling in the pan, remove the donuts and set them on a wire rack to finish cooling.
    Glaze (Optional)
    Make a simple glaze with: for an additional hint of sugar
    erythritol, a sugar alternative made from natural ingredients, 1/2 cup powdered
    Unsweetened almond milk, about 2 to 3 teaspoons
    half a teaspoon of vanilla essence
  • Lemon Cake

    Lemon Cake

    Lemon Cake

    Recipe for Lemon Cake (from scratch):

    1. 1 1/2 cups all-purpose flour,
    2. 1 1/2 cups cake flour,
    3. 2 teaspoons baking powder,
    4. 1/4 teaspoon baking soda,
    5. 1/2 teaspoon salt,
    6. 1 cup softened unsalted butter,
    7. 1 1/2 cups granulated sugar,
    8. 2 Tablespoons lemon zest from about 4 medium lemons,
    9. 2 large eggs,
    10. 4 large egg whites,
    11. 1 teaspoon vanilla extract,
    12. and 1/2 cup buttermilk.

    Lemon Cake (in the form of a cake mix):

    1. One box of cake mix I use the following products:
    2. 1 small package lemon instant pudding
    3. 1 cup sour cream or plain Greek yogurt
    4. 3/4 cup water 3/4 cup vegetable or canola oil
    5. 4 large eggs

    Buttercream with lemon flavor Frosting:

    1. 1 cup room temperature butter (2 sticks)
    2. 6 cups powdered sugar ⅓⅓ –
    3. 1/2 cup fresh lemon juice
    4. 1 teaspoon lemon zest

    Guidelines Cake with Lemon (from scratch):

    • Prepare pans: Set oven temperature to 350°F. Two 9-inch round baking pans should have their bottoms lined with parchment paper. The interior of the pans should then be lightly sprayed with nonstick cooking spray. Put aside.
    • Into a mixing basin, sift together cake flour and all-purpose flour. Stir together the salt, baking soda, and baking powder. Add the butter, sugar, and lemon zest to a different mixing bowl.
    • Using an electric mixer, beat for three to four minutes, or until the mixture is pale and fluffy. Mix thoroughly after adding the whole eggs. One by one, add the egg whites, mixing in between each one. Add the vanilla and stir.
    • Stirring in between each addition, alternately add a small amount of the flour mixture and then the buttermilk. Using two circular cake pans that have been prepped, divide the batter equally. Bake for about 24 to 29 minutes, or until a toothpick inserted into the center of the cakes comes out clean, in a preheated oven. Take out of the oven and let cool in the pans for a few minutes before moving them to a wire rack to cool down fully.
    • To make the frosting, put the butter in a big mixing bowl or stand mixer and beat for a minute with beaters. Add the lemon zest, half of the lemon juice, and four cups of powdered sugar. Beat vigorously for three minutes, or until smooth and creamy.
    • Until you achieve the required frosting consistency, gradually add the remaining sugar, one cup at a time, along with the remaining lemon juice. To thin, add more juice; to thicken, add more sugar. After the cake cools fully, frost it.

    Remarks Making Lemon Cake from a Cake Mix:

    One box of lemon cake mix One tiny box of instant lemon pudding one cup of Greek yogurt, plain Four big eggs, ¾ cup water, ¾ cup oil In a large bowl, add the cake mix and pudding mix and toss to mix. Stir in the eggs, water, oil, and Greek yogurt. Grease two 8 or 9-inch round pans and bake at 350 degrees for 24 to 29 minutes, or until a toothpick inserted in the center comes out clean.

    To Freeze Unfrosted Cake:

    After baking, let the cake cool fully before freezing it. Place each round cake in a gallon ziplock bag or cover with aluminum foil after wrapping it in a layer of plastic wrap. For up to three months, freeze. Frosting can be frozen in a different airtight container. Both should thaw at room temperature.

  • Easy and quick orange cake

    Easy and quick orange cake

    Easy and quick orange cake

    Ingredients:

    • One teaspoon of orange zest Juice from oranges:70 ml/¼ cup
    • 170 grams (¾ cup) of unsalted butter that has melted and been room temperature
    • White sugar, granulated: 170 grams or ¾ cup Three whole eggs, room temperature
    • 1/4 teaspoon of salt
    • Cake flour: 150 gramsor 1 and a half cups
    • tsp of baking powder
    • One-half teaspoon of organic orange food coloring (optional)
    1. Adjust the oven rack to the middle position and preheat to 170 C/340 F. Transfer the melted butter into a spacious mixing basin.
    2.  With a spatula, break the cubes apart. Using a spatula, add the granulated white sugar to the softened butter and begin combining the two. 
    3. After the sugar has been partially mixed into the butter, combine the two with an electric hand mixer. 
    4. Continue blending them for a solid five to six minutes, or until the butter becomes light in color and fluffy.
    5.  Add the eggs now, one at a time, mixing in between each one. Give the orange a good cleaning.
    6.  Next, use a zester to grate the zest from the outer peel. Be careful not to irritate the white parts of thepeel as it may make your orange cake taste bitter.
    7. Once the orange has been zested, cut it in half and use an electric or manual citrus juicer to extract the orange juice from both halves. Pour the cake flour into a different mixing bowl, passing it through a sieve to sift it as you pour. To the cake flour, add the orange zest, baking powder, and salt.
    8. In order to ensure that all the ingredients are distributed evenly, mix them all together using a wire whisk. Using an electric hand mixer, combine the flour mixture with the butter-sugar combination and beat until the dry ingredients are well combined and no dry flour granules remain.
    9. A toothpick placed into the center of the orange cake should come out clean after 45 to 50 minutes of baking in the preheated oven. Don’t worry if the cake top cracks—this is a frequent occurrence with any pound cake! Before taking the cake out of the pan, allow it to cool for ten to fifteen minutes. 
    10. Once the pan has cooled down sufficiently to handle, loosen the cake’s sides with a knife or offset spatula to make sure it isn’t adhering to any of them. Remove the orange cake from the loaf pan and let it cool fully on a wire rack. Slice the orange cake and serve it with a dusting of powdered sugar after it has fully cooled.
  • BANANA ICEBOX CAKE

    BANANA ICEBOX CAKE

    BANANA ICEBOX CAKE

    This Banana Icebox Cake, a delicious no-bake dessert that only requires five ingredients and can be prepared in under fifteen minutes, is loaded with banana flavor!

    Ingredients:

    1. 2 boxes of instant banana cream pudding mix, 6.8 ounces
    2. 3 cups of chilled milk
    3. 16 ounces of Cool Whip whipped topping
    4. One large (16 ounce) tub or
    5. two smaller (8 ounce) tubs are available for purchase.
    6. Three Graham Cracker sleeves and fresh banana slices as garnish

    Guidelines

    • Whisk the milk and banana cream pudding mix together in a big bowl, and then keep mixing for a minute or so, or until the mixture begins to thicken.
    • Add one 8-ounce container of whipped topping and fold it in. Put aside.
    • In a 9×13-inch baking dish, press 1/4 of the graham crackers into the bottom.
    • Scatter ⅓ of the pudding mixture over the surface. Do this twice more.
    • Place the remaining Graham Crackers atop. There will be a few tiny bits remaining. Save them for garnish if you’d like.
    • Make sure that none of the graham crackers are visible by spreading out the leftover container of whipped topping. Cover with plastic wrap and place in the refrigerator for at least 6 hours overnight.If preferred, place some of the crumbled leftover graham crackers on top and add some fresh banana slices before slicing and serving.

    Notes

    • Store in the refrigerator.
    • You can use other flavors; check out some examples above.
    • Add your favorite toppings to this, like melted peanut butter, caramel sauce, chocolate sauce, or crushed Nilla wafers.
    • You can freeze this; refer to my instructions above for details.
    • This must rest for a minimum of six hours.
  • No-Bake Fluffy And Moist Milk Cupcake

    No-Bake Fluffy And Moist Milk Cupcake

    No-Bake Fluffy And Moist Milk Cupcake

    I love to bake, but since I recently relocated, I’ve been unable to do so because I still don’t own an oven. I was searching for stovetop cupcake recipes that I could prepare at home. I’m glad I came upon Gabby’s life’s no-bake, fluffy, and moist milk cupcake recipe on YouTube.

    I wasn’t expecting it to be this amazing, but it was really simple and quick to prepare. My friends and family like it as well, after I shared it with them. They insisted that I create more over the weekend. The taste is creamy with a faint hint of vanilla extract, and the texture is flawless. Serve this with juice, tea, or coffee and don’t forget to give it a taste.

    Recipe by,:Lily suing

    Ingredients:

    1. One egg
    2. Three tablespoons of sweetener
    3. Two teaspoons of condensed milk andand
    4. one teaspoon of vanilla extract
    5. one-fourth cup milk
    6. Two tsp vegetable oil
    7. One-teaspoon baking powder
    8. Cake flour, 3/4 cup

    Note: 5 0z Ramekin size. Makes 4 milk cupcakes using this mixture.

    Instructions:

    Step 1:

    • Add 1 egg, 2 teaspoons of vegetable oil, and 2 teaspoons of condensed milk in a bowl. Whisk until well combined.

    Step 2:

    • Add 3 tablespoons of sugar, 1/4 cup of milk, and 1 teaspoon of vanilla extract to the mixture. Mix again until well incorporated

    Step 3:

    • To get rid of any lumps, sift 3/4 cup cake flour and 1 teaspoon baking powder into the batter. Mix the blend until all the ingredients are thoroughly blended.

    Step 4:

    • Place a few paper cups over the bowls of ramekins. Pour the milk mixture into three-quarters of the cups gently.

    Step 5:

    • Put the ramekins in a steamer and steam, covered, for about 20 minutes, or until they are fluffy and tender.

    Step 6:

    • After the cupcakes are done baking, allow them to cool somewhat before removing them from the ramekins. Present and savor!
  • Mocha Layer Cake with Chocolate-Rum Cream Filling

    Mocha Layer Cake with Chocolate-Rum Cream Filling

    Mocha Layer Cake with Chocolate-Rum Cream Filling

    This opulent treat is modeled after the traditional Rigó Jancsi cake, which bears the name of the renowned Gypsy violinist from Hungary. Prepare it a day in advance to let the flavors combine.

    Components

    Yields sixteen servings.

    Layering and Dridding

    1. Four cups of heavy cream
    2. Half a stick, or 1/4 cup, unsalted butter
    3. one-fourth cup sugar
    4. 20 ounces of semisweet chocolate, chopped finely,
    5. plus 2 ounces of additional chopped chocolate
    6. one-third cup of dark rum
    7. two tsp of essence from vanilla
    8. Sugar
    9. one-fourth cup water
    10. two tsp sugar
    11. Two teaspoons of dark rum

    Cake

    1. 1 half a teaspoon of essence from vanilla
    2. one and a half teaspoons of instant coffee powder
    3. 1/3 cup of cake flour
    4. Three teaspoons of cocoa powder without sweetness
    5. One-half tsp baking soda
    6. Three sizable eggs, divided
    7. one and a half cups sugar
    8. One-fourth teaspoon of cream of tartar
    9. 1/4 tsp salt

    Instructions

     For the filling and topping

    • In a heavy, big saucepan, stir together first 3 ingredients over medium-high heat until sugar dissolves and cream begins to simmer.
    • Take off the heat. Whisk in 20 ounces of chocolate until it melts and becomes smooth. Stir in vanilla and rum.
    • Spoon out one cup of the heated chocolate mixture into a small dish; mix in the two ounces of chocolate that remain for the topping.
    • After covering, leave it at room temperature.
    • To use as filling, transfer the leftover chocolate mixture to a big bowl. Refrigerate for at least 6 hours or up to 1 day, or until cool and thick.

     For syrup

    • In a small saucepan over low heat, stir together the sugar and water until the sugar dissolves.
    • Take off the heat and stir in rum. Shut off and allow to stand up to 1 day

     For cake

    • Turn the oven on to 350°F. Grease a 9 by 9 by 2 inch metal baking pan.
    • Use butter or waxed paper to line the bottom. In a cup, mix coffee powder and vanilla; stir to dissolve the coffee.
    • Into a small basin, sift flour, baking soda, and cocoa. Beat egg yolks and 1/2 cup sugar in a medium basin with an electric mixer until the mixture is extremely thick and pale, about 3 minutes.
    • Beat in coffee-vanilla mixture. Beat the egg whites, cream of tartar, and salt in a large basin with clean, dry beaters until soft peaks form.
    • Pour in the remaining 1/4 cup sugar gradually and beat until stiff but not dry. Stir 1/3 of the whites into the yolk mixture. Add half the flour mixture and fold.
    • Add half of the leftover whites, followed by the remaining flour mixture, and finally the remaining whites.
    • Spread the prepared 9×2 batter evenly with a gentle touch.
    • Bake for about 18 minutes, or until cake is puffy and a tester inserted into the center comes out clean. Cool cake in pan on rack; some shrinkage may occur.
    •  To loosen the cake, cut around the pan. Transfer onto a surface and remove the paper. Cake should be cut in half horizontally using a long, serrated knife. Arrange one half on a dish, cut side up.
    • Pour over half of the syrup, or roughly 3 1/2 tbsp. Beat cold chocolate filling with electric mixer for less than a minute, or until it becomes thicker and lighter in color. Align the sides of the cake and equally distribute the entire contents over the cake layer.
    • The filling will be about an inch deep. Pour the leftover syrup onto the sliced side of the second layer of cake. Put the layer in place, Place syrup side down over filling and press to seal.
    • Reheat topping just long enough to pour over low heat. Spoon the topping into the cake’s middle. Spread topping to rims with a tiny spatula, taking care not to let it overflow. Cake can be refrigerated for up to a day; after two hours, cover loosely with foil or a cake dome.
  • Vanilla Buttermilk Pound Cake With Cream Cheese Glaze

    Vanilla Buttermilk Pound Cake With Cream Cheese Glaze

    Vanilla Buttermilk Pound Cake With Cream Cheese Glaze

     

    Want a quick recipe for pound cake? There’s nowhere else to look. This one is incredibly simple and always turns out perfectly. To get started, just make sure that all of your ingredients are at room temperature!

    Ingredients:

    1. 12 tablespoons plus 2 tablespoons of butter (for the pan)
    2. One cup buttermilk, one cup sugar
    3. One tsp vanilla
    4. Three big eggs
    5. One tablespoon added to two cups of all-purpose flour (for the pan)
    6. 1.5 tablespoons of baking powder
    7. A tsp of salt for the Cream Cheese Glaze
    8. One container (8 ounces) of room-temperature cream cheese
    9. 1.5 cups of powdered sugar
    10. Half a cup of dehydrated milk
    11. Half a teaspoon of vanilla

    DIRECTIONS:

    • Set the oven’s temperature to 350.
    • Using a mixer, beat butter and sugar together for eight minutes.
    • Mix the flour, baking powder, and salt in a another basin. Put aside.
    • Add buttermilk to a glass measuring cup.
    • Add the eggs and vanilla to the buttermilk and stir.
    • Set the mixer to a low speed. Slowly begin adding the wet and dry ingredients to the butter and sugar, dividing them into two portions.
    • Turn off mixer and scrape down the sides.
    • Again, run the mixer on low for a little period of time to ensure that all the components are combining.
    • Avoid over-mixing.
    • Use approximately two tablespoons of butter to coat your loaf pan.
    • In order to “dust” the butter in the loaf pan, add one tablespoon of flour.
    • Remove any extra flour.
    • Evenly distribute the batter after pouring it all into the pan.
    • Bake for sixty minutes.
    • Before removing, test the cake with a toothpick. (A few crumbs are ideal on it!)

    Cream Cheese Glaze

    • To a quarter of a cup of evaporated milk, add 1.5 teaspoons of vanilla extract. Put aside.
    • Using a mixer, combine the cream cheese and powdered sugar.
    • Slowly add the milk and vanilla to the cream cheese mixture while continuing to whisk. It should have a creamy yet thin consistency.
    • Pour over cake.

     

     

  • Creamy lemon square

    Creamy lemon square

    • Creamy lemon square

    Just 15 minutes of preparation are needed to make the dreamy creamy lemon squares: This dessert’s bright, puckery filling for the buttery shortbread crust only requires stirring together three simple ingredients.

    Fifteen minutes for preparation

    Forty five minutes in total

    Productivity: sixteen

    Ingredients:

    1. half cup (one stick) room temperature unsalted butter plus more for the pan
    2. Half cup powdered sugar, plus additional for dusting
    3. One-half teaspoon of salt
    4. One cup of all-purpose flour, leveled and spooned
    5. Four huge yolks from eggs
    6. One 14-ounce can of condensed milk with added sugar
    7. 1/4 cup freshly squeezed lemon juice (approximately 3 lemons)

    Procedure

    • Set the oven’s temperature to 350. Grease an 8-inch baking dish with butter. Line the bottom with butter paper and parchment paper, leaving an overhang on two sides.
    • To make crust, whisk butter, sugar, and salt with an electric mixer until frothy and light. Mix on low just until incorporated after adding the flour. Using a fork, prick the dough all over the prepared pan, pressing it into the bottom and 1/2 inch up the edges. Bake for 15 to 20 minutes, or until lightly browned.
    • To make the filling, mix the yolks, condensed milk, and lemon juice together in a large basin until smooth. Pour over hot crust in pan; put back in oven and bake for another 25 to 30 minutes, or until filling is set. Allow the pan to cool fully.
    • Refrigerate for up to three days or until the filling is set, usually two hours. Cake should be lifted onto a work surface using the paper overhang, then cut into 16 squares and dusted with powdered sugar.

     

     

     

     

  • Chocolate Coconut Cake

    Chocolate Coconut Cake

    Chocolate Coconut Cake

    This Chocolate Coconut Cake is my favorite chocolate cake recipe – it’s moist for days and super chocolatey. And the coconut icing & toasted coconut topping compliment the cake perfectly.

    Ingredients of  chocolate Cake 

    1. Two cups sugar,
    2. two cups flour
    3. Hershey’s Special Dark Cocoa Powder, 3/4 cup
    4. Two teaspoons of baking soda
    5. 1 teaspoon salt and 2 big eggs
    6. One cup of buttermilk
    7. One cup of vegetable oil
    8. 1/2 tsp vanilla
    9. One cup of water that is boiling

    COCONUT FROSTING

    1. 1/4 cup of butter
    2. 1/4 cup of shortening
    3. 9.5 to 10 cups of powdered sugar
    4. 4 teaspoons of coconut oil
    5. 3/4 tbsp milk or water

    Guidelines

    • Grease the sides of three 8-inch cake pans and line the bottoms with circles of parchment paper.
    •  Transfer all of the cake’s dry ingredients into a sizable basin and mix them thoroughly.
    • Thoroughly combine the dry ingredients with the eggs, buttermilk, and vegetable oil.
    • After the water is boiling, add the vanilla to the mixture. Blend thoroughly.
    • Pour into three 8-inch cake pans and bake for about 30 to 33 minutes at 300 degrees, or until a toothpick inserted into the cake comes out slightly crumbs.
    • Take the cakes out of the oven and let them cool for ten or so minutes before transferring them to cooling racks to finish cooling.
    • While cakes cool, prepare icing. Smoothly beat shortening and butter together. Add four cups of powdered sugar gradually and stir until smooth.Stir in 1-2 tablespoons of water or milk and coconut extract, until smooth.
    • Increase the amount of powdered sugar to 4–5 cups and stir until smooth.
    • Adjust the consistency by adding more milk or water. Put the frosting aside.
    • Evenly distribute coconut on a parchment paper-lined baking sheet. Bake for 5 to 10 minutes at 325 degrees, or until just toasted. Put aside to cool.
    • Using a broad serrated knife, remove the cake domes off the top once the cakes have cooled.
    • Arrange the cake’s first layer onto the plate. Apply an equal coating of roughly 3/4 cup icing to the top
    • Place a second piece of cake on top, then evenly cover it with an additional 3/4 cup of frosting.
    •  Ice the outside of the cake and place the last layer of cake on top.
    • Sprinkle toasted coconut on top of the cake and press it into the sides.

     

  • Peacn cheesecake

    Peacn cheesecake

    Pecan cheesecake 

    You need this mashup in your fe: pecan cheesecake pie. The cheesecake you adore pairs wonderfully with the pecan pie you remember eating as a child. Pecan cheesecake will quickly become your “go to” recipe after you prepare it.

    Are you a cheesecake fan? How about pie with pecans? If so, you must try this recipe for pecan pie cheesecake right away!

    I posted a question about what kind of pies people eat during the holidays on Facebook a few years back. I was positive that either pumpkin or apple pie would prevail. Between those two pies, opinions were fairly divided.

    It also turns out that pecan pie is actually preferred by a large number of people. I’m not sure why, but that startled me—I mean, I do adore a good, gooey pecan pie.

    Ingredients for the layer of cheesecake

    1. One chilled pie crust
    2. Eight ounces of softened cream cheese and a quarter cup of granulated sugar
    3. One big egg

    Regarding the pecan layer

    1. One-half cup dark corn syrup
    2. Two big eggs
    3. Half a cup of sugar, grated
    4. 1 and a half tablespoons melted unsalted butter
    5. One-half teaspoon of vanilla extract
    6. One cup of pecans

    DIRECTIONS

    • Turn the oven on to 350°. Grease a 9-inch pie plate with nonstick cooking spray and dust with cornmeal.
    • Crimp the edges of the pie crust after pressing it into the pie plate. Keep chilled while preparing the fillings.
    • Cream cheese and sugar should be combined until smooth and creamy. Beat once more after adding the egg. Fill the unbaked pie crust to the brim.
    • Beat together the eggs, sugar, butter, vanilla, and dark corn syrup. Gently spoon the mixture over the cheesecake layer after stirring in the pecans.
    NUTRITION INFORMATION:

     YIELD: 10 SERVING SIZE: 1
    Amount Per Serving: CALORIES: 401TOTAL FAT: 23gSATURATED FAT: 8gTRANS FAT: 0gUNSATURATED FAT: 13gCHOLESTEROL: 83mgSODIUM: 199mgCARBOHYDRATES: 47gFIBER: 2gSUGAR: 37gPROTEIN: 5g

  • Pistachio Pineapple Cake

    Pistachio Pineapple Cake

    Pistachio Pineapple Cake

    We adore a good baking shortcut, and this one is seriously too fantastic to pass up! Using a basic angel food cake box mix, this recipe creates a dessert fit for any special occasion! The batter comes together quickly, and as it bakes, you’ll be pacing the kitchen in anticipation of when it’s done since it smells so good. This cake with pistachios and pineapple is all we could ask for in a simple dessert. But you don’t have to believe us when we say this. Now let’s discuss how to construct one for yourself!

    Twelve servings

    fifteen minutes of preparation

    Cooking time of thirty minutes

    Ingredients for cake

    1. One angel food cake box
    2. One carton (3.4 oz) of pistachio pudding mix
    3. Half a cup of vegetable oil
    4. three eggs
    5. Twenty oz can of pineapple juiced and crushed

    FROSTING

    1. Eight ounce thawed tub of cool whip
    2. One-third cup whole milk
    3. One box of 3.4 oz pistachio pudding
    4. Chopped pistachios for decorating

    Procedure

    • Grease a 9×13 baking dish and preheat the oven to 350 degrees.
    • Combine the cake mix, pudding mix, oil, eggs, and pineapple juices in a sizable basin. Beat until thoroughly mixed.
    • Pour batter into baking dish and bake for 30 to 35 minutes, or until toothpick inserted comes out clean. Let the cake cool.
    • To prepare the frosting, whisk together the remaining pudding mix and milk until a thick consistency is achieved.
    • Gently fold in the chilled whip until well blended.
    • When serving, frost the cake and refrigerate for two hours.
    • If desired, sprinkle chopped pistachios on top.
  • Tres Leches (Milk Cake)

    Tres Leches (Milk Cake)

    Tres Leches (Milk Cake)

    Three kinds of milk are used in this delectable tres leches cake: evaporated, condensed, and whole milk. Sweet whipped cream is placed on top of it. A wonderful cake for fans of milk!

    15 minutes for preparation

    Cooking Time: 30 minutes

    Extra Time: Fifteen minutes

    One hour in total

    24 servings

    Makes one 9 by 13-inch cake.

    Ingredients Tres Leches (Milk Cake)

    1. 1 ½ cups flour (all purpose)
    2. One tsp baking powder
    3. ½ cup butter without salt
    4. One cup of powdered sugar
    5. Five oeufs
    6. One-half teaspoon of vanilla extract
    7. Two cups of whole milk
    8. One can of sweetened condensed milk (14 ounces
    9. One 12-oz can of evaporated milk
    10. a quarter of a cup of heavy cream
    11. One cup of powdered sugar
    12. One tsp vanilla essence

    Guidelines Tres Leches (Milk Cake)

    • Turn the oven on to 350 degrees Fahrenheit (175 degrees Celsius). Coat a 9 x 13-inch baking pan with oil and flour.
    • Mix the flour and baking powder; reserve.
    • In a large bowl, use an electric mixer to beat butter and sugar until frothy and light. Beat in the vanilla and eggs. One-half cup at a time, add flour mixture and stir until thoroughly combined. Transfer the mixture into the ready pan.
    • Bake for about 30 minutes, or until a toothpick inserted in the center comes out clean, in a preheated oven. Using a fork, pierce the cake all over and allow it to cool to room temperature.
    • Pour the mixture of whole milk, condensed milk, and evaporated milk into a bowl, cover the cooled cake, and let it seep in.
    • In a chilled glass or metal bowl, beat cream, remaining 1 cup sugar, and 1 teaspoon vanilla with an electric mixer until thickened. Distribute evenly over the filling. Cake should be chilled before serving.

    Nutrition Information (per serving)

    280 Calories

    35g Carbs and 14g Fat

    Six grams of protein. 

  • Lemon Blueberry Cheesecake

    Lemon Blueberry Cheesecake

    Lemon Blueberry Cheesecake

    Thick and creamy, this cheesecake has a subtle lemon and blueberry taste throughout. It has a handmade blueberry sauce on top and is seated in a crust made of graham crackers.

    Ingredients forLemon Blueberry Cheesecake

    CRUST

    1. 2 1/4 cup (302g) of crumbs from Graham Crackers
    2. Ten tablespoons (140g) melted salted butter
    3. Three tablespoons (39 grams) sweets

    FILLING FOR LEMON BLUEBERRY

    1. 24 ounces (678 grams) of room-temperature cream cheese
    2. One cup, or 207 grams sweets
    3. Three tablespoons (24 grams) all-purpose flour
    4. 173g, or 3/4 cup Sour cream
    5. Six tablespoons (90 milliliters) juice of lemons
    6. Three big eggs, room temperature; 2 tablespoons lemon zest
    7. Two large, room-temperature egg yolks
    8. Half a cup of blueberries

    TOPPING BLUEBERRY

    1. 52g, or 1/4 cup, sugar
    2. One tablespoon cornstarch
    3. two teaspoons of water
    4. Two cups (277g) of blueberry

    CREAM THAT WHIPPED

    1. One cup (240 ml) of cool, thick whipped cream
    2. 50 grams (1/2 cup) powdered sugar
    3. One teaspoon vanilla extract
    4. Slices of lemon, optional for decoration

    Guidelines Lemon Blueberry Cheesecake

    CRUST

    • Set oven temperature to 325°F (163°C). Grease the sides of a 9-inch (23cm) springform pan and line the bottom with parchment paper.
    •  In a small dish, mix together the crust ingredients. Fill the springform pan with the mixture, pressing it up the sides and into the bottom.
    •  After 10 minutes of baking, remove the crust and allow it to cool.
    • To prevent water from the water bath from getting inside the pan, cover the outside of the pan with aluminum foil (see how I prepare my pan for a water bath). Put the prepared pan aside.

    CHEESECAKE

    • Lower the oven’s setting to 300°F, or 148°C.
    • Using a low speed mixer, thoroughly mix and smooth out the cream cheese, sugar, and flour in a large bowl. To lessen the quantity of air that is added to the batter, which might lead to cracks, be sure to use low speed. Scrape down the bowl’s sides.
    • Add the sour cream, zest, and lemon juice. Mix on low speed until thoroughly blended.
    • Add each egg separately, mixing just long enough to blend after each addition, and then add the Add egg yolks and stir until incorporated. As necessary, scrape down the bowl’s sides to ensure that everything is thoroughly mixed.
    • Add the blueberries to the batter and whisk gently.
    •  Evenly transfer the cheesecake mixture into the crust.
    • Sandwich the springform pan between two bigger pans. Enough warm water should be added to the outer pan to reach about halfway up the springform pan’s sides. On the springform pan, the water should not reach higher than the upper edge of the aluminum foil.
    • Bake for one and a half hours. Though still jiggly, the center should be set.
    •  After turning off the oven, shut the door and wait 30 minutes. In addition to continuing to cook, the cheesecake will gradually start to chill.
    • For thirty minutes, open the oven door slightly to let the cheesecake cool more gradually. This procedure aids in avoiding cracking.
    • Take the cheesecake out of the water bath and the oven, then put it in the fridge to cool fully.

     

    TOPPING

    • . Prepare the topping while the cheesecake cools. In a medium saucepan, add the sugar, cornstarch, and water; whisk to blend over medium heat. Heat until the sugar starts to dissolve and the mixture becomes moist.
    • Stir the blueberries into the sugar mixture and add more if needed.
    • Cook the blueberries until they begin to release their juice and soften.
    • When the juice has started to thicken and the blueberries are slightly juicy, remove from the heat. Transfer the blend into an additional receptacle and let it to cool down.
    • Prepare the whipped cream right before serving the cheesecake. In a large mixer bowl, add the heavy whipping cream, powdered sugar, and vanilla extract. Whip on high speed until stiff peaks form.
    • Take the cheesecake out of the refrigerator and take off the springform pan’s sides. Place the cheesecake onto a dish for serving.
    • Pipe swirls of whipped cream around the periphery of the cheesecake, followed by lemon slices and the blueberry topping.
    • Cheesecake should be chilled until ready to serve. Cheesecake should be consumed within three to four days of being refrigerated.