Saturday, November 21, 2015

Cake recipe Pineapple Upside Down Cake 123

Cake recipe Pineapple Upside Down Cake 123  .This healthy recipe is not only easy to make , it also brings the flavor of the tropics right into your home .I found this cake recipe and it has the unusual twist of adding lime for that an extra Carribean punch of flavor into the cake .And I love the addition pecan nuts .It is caramelized and flavored with pineapple , it's my favorite part of the cake . Try this easy recipe today ...

Pineapple upside down cake 123 battles apple pie as my favorite  dessert. I love both desserts , hands down , more than any other dessert on the planet . Serve both with some vanilla ice cream and I'm in heaven . It goes without saying how much I am in love with this brown sugared , melt in your mouth , buttery old -fashioned cake!


Originally , pineapple upside down cakes were cooked in a frying pan .The butter and brown sugar in this healthy recipe  melted together .Pineapple rings artfully arranged all around .Once baked , the pan is flipped over and voila , a showcase of caramelized pineapple and gooey sauce on top or the cake . 

The cake recipe starts out like your standard pineapple upside down cake recipe .Melt some butter , pour into your pan , top with a sprinkle of brown sugar , pineapple slices , and fresh cherries  , just dot them wherever you see an empty space between all the pineapple rings .You can use fresh or canned pineapples .

This buttery , pineapple mixture will create the brown sugared juicy topping to your cake when you flip it upside down before serving .It;s the best part of the entire cake , it's gorgeous !

Bake the cake until it's beautifully golden on top .This cake is extra moist , so it will take a little longer to bake until a toothpick inserted in the center comes out clean , about 30 minutes .

As the cake bakes , the buttery brown sugar sauce will bubble up the sides , creating a buttery glaze on all sides of the cake .It's absolutely the best part ! 

Let the cake cool for 10 minutes after coming out of the oven .Then invert the cake onto your cake stand or large serving plate .Watch the bubbly , brown sugar sauce drip down the sides .

Cake recipe Pineapple Upside Down Cake 123 


1/4 cup unsalted butter
1/2 cup packed dark brown sugar
14 oz (400 ml ) can pineapple slices
1/2 cup pecan halves
cherries , fresh or glazed (optional)

1 1/3 cups all purpose flour
2 tsp  baking powder 3/4 cup granulated sugar
1/2 tsp salt
3/4 cup milk 
1/4 cup vegetable oil
1 large egg
finely grated zest of 1 lime 
1 tbsp lime juice
1 tsp vanilla extract

Preheat oven to 350 degrees F  Butter a 9" round cake pan .

Melt butter in a sauce pan .Add the brown sugar and stir until dissolved and bubbly .Carefully pour in the cake pan .Arrange slices of pineapple , cherries and pecans on the top .

In a bowl , mix together flour ,baking powder ,sugar and salt .

Add in milk and oil , whisk for about a minute .

Add in the rest of the ingredients until whisk again until blended .

Pour better in prepared cake pan and bake for approx 30 minutes . The cake is ready when an inserted wooden skewer or cake tester comes out clean or when cake springs back when lightly pressed with a finger .

Invert into a serving platter .Serve with whipped cream and enjoy ! 

Decorate cake tips:
Level your cake: Once your cake is completely cool , it's time to level it .Cakes don't naturally turn out flat , they are typically a bit convex .If you want a professional looking flat top and you are making a layer cake , cut your cake into the amount of layers you want and then place the top layer , with the rounded top , on the bottom .Then frost it and repeat until the nicest , flattest layer ends up on top , but don't frost the top just yet ! 

Use a revolving cake stand:
It's a whole lot easiest with a revolving cake stand .It allows you to stand in one spot and using a serrated knife you can mark your cake where you want to cut it and then go deeper and deeper into your mark while rotating the cake , rather than you walking in circles .It's also great for frosting , so once you have your layers ready , put your cardboard cut out on the cake stand and go from there .

Friday, November 20, 2015

Cake recipe Vanilla Cupcakes awesome

 Cake recipe Vanilla Cupcakes awesome . These vanilla cupcakes awesome are the perfect soft and fluffy vanilla cupcake and perfectly complimented with the vanilla buttercream and whipped cream filling . If we're being 100 % honest with each other ...I prefer an easy recipe of vanilla cupcake .A simple , rich vanilla frosting .I'll take of cupcake over chocolate , peanut butter ,or any other flavor.Try this dessert recipe will love by your kids ....

As crazy as I like to bake , as much as Iove to make rich food , there's something about the simple flavor of vanilla .I love it .And these perfect vanilla cupcakes totally deliver .

These perfect vanilla cupcakes are just that - perfect normally I avoid homemade vanilla cupcakes because they're always to dry , tough, delicate, hard ,etc.Box mixes are just so easy - and they're always perfect .But since I don't have a vanilla cupcake recipe here , I wanted to try my hand at it .

 Love cupcakes , but always run into some common problems?Don't let any of these happen to you .

Mistakes to avoid when making cupcakes .
- Cupcakes that don't reach the top of the liner : This problem is easily fixable by piling frosting over the stubby cupcake .Who doesn't love extra frosting ? But why have a height -challenge cupcake in the first place ? 

Unless you are using the same recipe or cake mix every time you make cupcakes , it can be tricky to tell how high to fill your cupcake liners .Even if the recipe states how high to fill the liners , it's nearly impossible to eyeball that accurately .I suggest always filling one cupcake liner halfway full and baking it .Then , check to see how high that test cupcake rase and fill the other liners more or less , accordingly .

- Frosting that falls : Give your self an hour between the time your cupcakes come out of the oven and the time you need to frost them .Even if they feel cool on the top , they could still be retaining heat on the inside .Any residual heat in the cupcake can cause your perfectly piped frosting to melt .

-cupcakes that are ruined in transit : Toppling cupcakes are the biggest cupcake transit problem .This can be avoided by purchasing a cupcake -specific box ( these come with inserts ) or a cupcake carrier designed with a placeholder for each of your beauties .

 Cake recipe Vanilla Cupcakes awesome 

make 24 cup cakes

11/2 cups self rising flour
1 1/4 cups all purpose flour
1 cup unsalted butter, softened 
2 cups granulated sugar
4 large eggs at room temperature
1 cup milk
1 teaspoon pure vanilla extract

Preheat oven to 300 degrees .Line two 12 cup muffin tins paper liners , : set aside .In a small bowl of an electric mixer fitted with the paddle attachment , cream butter until smooth and creamy .

Gradually add sugar , beating until fluffy , about 3 minutes .Add eggs ,one at a time, beating well after each addition .Add dry ingredients in 3 parts , alternating with the milk and vanilla , and scraping down sides of bowl in between each addition : beat until ingredients are incorporated but do not over beat .

Divide batter evenly among liners , filling about three quarters full .Bake , rotating pan halfway through , until a toothpick inserted in the center comes out clean . 20- 25 minutes .

Transfer to a wire rack to cool in tins for 15 minutes .Remove cupcakes from tins , and coo completely on rack .

Cut a cone -shaped pieces of cake out of the center of each cupcake , taking care not to cut through the bottoms .Slice a 1/4 inch piece from the top of each cone and reserve to place back on the filled cupcakes .

Use the best ingredients available
Think you won't  be able to rell the difference imitation and real vanilla extract , or that Dutch Processed cocoa won't make a difference ? Wrong ! Using quality ingredients make as Huge difference .If you taste test a cupcake next to cupcake with high - quality stuff , the difference will astound you .Go ahead - I dare you my favourite flavor enhancers are some pure vanilla extract.

Don't over mix the batter
You know how people say 'baking is a science ?' Yeah .It's for real .This will cause your cupcakes to be rather chewy instead of perfectly moist .The reason mixing times are so important is because the length of mixing determines how much of the gluten in the flour is developed .We crush some of the air bubbles when we over mix , and any remaining air bubbles have to work harder to expand as the cake cooks due to too much gluten development.Follow the direction in your cupcake recipe .

Bake your cupcakes  at the proper temperature .
Preheat your oven to the correct temperature before you put your cupcakes in the oven .An oven thermometer would also be a great idea to make sure your oven is set to the right temperature .If your oven cooks food faster at the rear of the oven , then make sure you rotate your cupcake pan halfway through the baking time .

Dessert recipe Fresh Fruit Tart with Vanilla Custard Pastry Cream

Dessert recipe Fresh Fruit Tart with Vanilla Custard Pastry Cream  . In this easy recipe The dough for the pie crust and pastry cream filling can both be made ahead of time and refrigerator for up to 2 days , so all you have to do is bake and cool the pie crust , pour in your pastry cream filling , arrange the sliced fruit and add a finishing glaze if desired .Place it in the fridge until you are ready to serve and that's it ! Try this healthy recipe  right now...

Fruit tarts are impressive desserts that look complicated and time consuming , but you can definitely replicate them at  home .They 're not as difficult to prepare as you might think , as long as you streamline the process , which means you should start with making the tart crust, let it chill while you work on the pastry cream ,let that chill while you roll out the dough , bake the tart in the oven while you prepare the fruits ,and finally , assemble all those components .

The greatest thing about this dessert , is that you can make the tart crust and the pastry cream up to two days in advance , and assemble them right before you're ready for serving .
This is an awesome recipe .If you don't have a lot of time on your hands , mainly because everything can be made ahead of time and assembled in minutes before serving !

Blind Bake
The most common way to ward off a soggy pie crust is by a process called blind baking .Blind baking means you pre-bake the crust (sometimes covered with parchment or foiled and weighed down with pie weights to prevent the crust from bubbling up) so that it sets and crisps up before you add any wet filling .

You can fully blind a pie until it's completely cooked , which you have to do when adding a cooked filling like blind baking goes along way in keeping everything nice and crisp!

Brush with egg 
Another way to prevent a soggy crust is to basically seal the surface of it to make a barrier between te crust and the filling .Brushing te surface of the unbaked crust with beaten egg or egg white mixed with water before adding the filling means that as it bakes , the proteins in the egg will form a moisture barrier over the crust and provide a layer of protection .

Keep Moisture Out
One of the easiest ways to prevent a soggy pie crust is to keep the moisture out in the first place .Toss your fruit with sugar , let it sit for a while so the juices start to come out ., then strain out those juices .You can discard those juices or boil them down into a syrup that gets tossed back in with the fruit before baking .

And if you're doing a double -crust fruit pie , don't forget to cut a little circle in the middle or slits in the top crust - it's important to create a vent where steam from the filling has a chance to escape instead of settling into the crust .

Brush with Chocolate
Along the same vein as brushing unbaked crust with egg to make a moisture barrier is the tasty method of brushing blind baked crust with chocolate to make things even crispier .Let your fully blind baked crust cool completely , then brush with melted chocolate and let that set before adding your filling .Not only do you end up with a super crisp crust , but you get a sweet bonus layer of chocolate tool .

Crust (may sub refrigerator store-bough pie crust ):
11/4 cups all purpose flour
1 tablespoon sugar
1/2 teaspoon salt
1/2 cup unsalted butter , ice cold , cut into 1/2 " cubes
2-4 tablespoon ice water

Pastry Cream
2 cups half & half
1/3 cup +1/4 cup granulated white sugar , divided
pinch salt
5 large egg yolks
3 tablespoon cornstarch
4 tablespoon unsalted butter
2 tablespoon vanilla extract 

Flavor Variations
Flavored: Add 1/2 t flavor extract of your choice : coconut , almond , mint,etc ( add in with vanilla extract )
Liqueur: 1 tablespoon flavored liqueur (add in with vanilla extract )
Chocolate : 1/4 cup unsweetened cocoa powder (add in with cornstarch  )
Cinnamon : 1/2 teaspoon ground cinnamon (add in with vanilla extract )
Espresso :Stir in 1 tablespoon espresso powder / instant coffee granules in with the half & half 
Citrus :Zest and juice from 1/2 - 1 whole lemon, lime, orange , etc (add in with vanilla extract )
Extra Light & fluffy : 1/2 -1 cup whipped cream (fold into cooled pastry cream )

Fruit Topping
2-3  fresh fruits , sliced if necessary fresh blackberries , a kiwi , canned sliced peaches , fresh strawberries and a few fresh blueberries .

2-4 tablespoon apricot or peach jam or jelly.

Pie Crust ( skip this if using pre- made  refrigerator pie crust ):
Combine flour , sugar , and salt with a pastry blender until mixture looks sandy , like a coarse meal , with tiny balls of butter .Add water 1 tablespoon at a time , until dough comes together .If dough is still crumbly , add more ice water a little at a time if needed .Flatten dough into a disk and cover with plastic wrap . Do not over knead dough , little balls of butter will be visible .Refrigerator for at least an hour or up to two days .

Preheat the oven to 40 degrees F .Press dough into a pie plate .Line dough with foil and fill with pie weights or dry beans .Bake for about 30 minutes .Remove from the oven and remove the foil and weights .Continue to bake . about 5-10 minutes longer until golden brown .Place on a wire rack to cool .

Pastry Cream:
Bring the half and half , 1/3 cup of sugar and salt to a simmer over medium / high heat , in a saucepan , stirring occasionally .In a medium bowl , whisk together the egg yolks cornstarch and remaining 1/4 cup sugar for about 45 seconds .

Once the half and half mixture has reached a simmer , slowly whisk half of it in to the egg yolk mixture to temper the yolks so they don't cook when you put them in the hot pot .Then, slowly whisk the tempered yolk mixture back into the saucepan .Reduce the heat to medium and cook , whisking vigorously until nice and thick , and a few bubbles burst on the surface , about 30 seconds .

Remove from heat and let cool a minute. Whisk in butter and vanilla .If there are any lumps , remove them with a spoon , or strain the pastry cream into a bowl through a fine mesh sieve or strainer .Press a layer of plastic wrap directly on to the surface of your pastry cream (this will prevent a layer of skin from forming on top )and refrigerate until cold and set , at least 3 hours or up to 2 days .

Assemble :
Just before serving , pour your chilled pastry cream into your pie crust and arrange your fruit on top .If you want a glaze on your tart , simply heat your jelly in the microwave for just a few seconds , until slightly melted and brush it over the fruit .Serve and enjoy !

Monday, November 9, 2015

Chicken recipe -Braised Chicken Thighs with Caramelized Fennel

Chicken recipe -Braised Chicken Thighs with Caramelized Fennel - Braising is a cooking technique that involves searing meat over high heat ,then adding liquid to the pan to finish the cooking process . This two step method allows any toughness to break down , leaving behind juicy , tender meat in a flavorful , rich sauce .While you can braise all year round , this homey comforting dish is especially warming this time of year . Let try this easy recipe . 


This chicken recipe is  particularly appealing because I  creatively uses the fennel fronds as well as the bulbs , and even calls for fennel seeds .It is simple and delicious . The hardest part is slicing your fennel thinly .Fortunately , the caramelized process is forgiving of imperfect technique .

I recently shared a delicious chicken salad , and I think fennel is one of those vegetables that are underused and that help bring such a light and distinct flavor to any dish .Fennel bulb with its liquorice flavor , is not something common on most people's shopping list but it's nonetheless a really healthy choice rich in nutrients that brings a texture and a taste that is unique and delicious .

A good amount of lemon juice is called upon for this recipe .It helps give a great taste to the final dish and combines wonderfully with all the ingredients . Lemon juice added to a recipe is something that we all know can be a great addition to many dishes .It brings a natural tangy and sour flavor that is enjoyed almost universally .


2 large fennel bulbs
1 large clove garlic , roughly chopped
1/2 teaspoon grated lemon zest
1 teaspoon kosher salt
1/3 cup plus 2 tablespoon extra virgin olive oil
6 boneless chicken thighs
1/2 teaspoon ground black pepper
1 /2 teaspoon fennel seeds
1 onion , thinly slice
1 tablespoon freshly squeezed lemon juice

Trim fennel bulbs , and set aside fronds .  In a blender or food processor pulse about 1/2 cup fronds , garlic , lemon zest and 1/4 teaspoon salt until finely chopped .Add 1/3 cup oil and puree .

Halve fennel bulbs length wise . Slice thinly with a very sharp knife .
Season chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper .Heart remaining 2 tablespoon oil in a large skillet over high heat .Brown chicken until skin is crisp , about 8 minutes .Transfer chicken to a plate , leaving drippings in pan .

Stir fennel seeds into skillet and cook for 30 seconds . Add sliced fennel and onion , seasoning with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper .Reduce heat to medium and coo , tossing occasionally until vegetables are caramelized , 15-20 minutes .Cook until liquid has evaporated , about 1 minute .

Lay chicken on top of the fennel onion mixture.Pour 3 tablespoons water into the pan .Cover skillet and reduce heat to medium low . Cook until chicken is just cooked through , 8-10 minutes . Uncover and cook off any excess liquid if necessary . Stir in lemon juice .

Serve chicken and vegetables topped with generous dollops of the fennel frond puree .

Tips:Bone-in, skin-on chicken tights and drumsticks are best for braising .When chicken legs are simmered slowly the meat becomes wonderfully tender and falls off the bone , at the same time , it develops a rich , deep flavor .Also the bones and skin give body and richness to final sauce , as the thin layer of fat under the skin melts and the collagen in the bones turn into gelatin during cooking .And there's a bonus : With most people clamoring for boneless breasts , the overlooked legs are often a bargain .I like to  use combination of thighs and drumsticks , but there's no reason you couldn't make these braises with one or the other , if you prefer .

Thursday, November 5, 2015

Cake recipe Orange & Polenta Cake

Cake recipe Orange & Polenta Cake - Made with orange juice , this dense ,warm polenta cake provides vitamin C .This dessert recipe  is made with yogurt instead of syrup , so it's lower in sugar and that so good for your diet .Try this healthy recipe for weight loss 

This delicious moist orange and almond cake requires just simple ingredients .It contains no flour , but polenta instead , so it's gluten free .Serve up for a special afternoon or with creme fraiche as a dinner party dessert . 

 Cake recipe Orange & Polenta Cake
200 g unsalted butter at room temperature
       plus extra for greasing
200 g castor sugar
3 large free range eggs
1 teaspoon vanilla essence
200 g ground almonds
100 g coarse polenta
2 oranges , zest of
1 teaspoon baking powder
plain yogurt , to serve

for the syrup
250 ml orange juice (from about 3-4 oranges)
5 cardamon pods, crushed
125 g golden castor sugar

Preheat the oven to 160 degrees C. Grease a 20 cm springform  tin ,line the bottom and sides with baking paper and grease again .

Beat the butter and sugar in a large bowl until light and creamy , don't worry if it looks gritty as the sugar will
dissolve  when it's cooked . Beat in the eggs , one by one , then stir in the vanilla essence .

In a small bowl combine the ground almonds , polenta, orange zest , orange blossom water and baking powder , then stir this into the cake mix .Pour the mixture into the tin and bake for 40-50 minutes , until the surface is light brown and the cake is coming away slightly from the sides of the tin .

Remove the tin from the oven , leave to cool for 10 minutes , then turn out onto a plate . This cake will be quite moist and a little fragile, so handle carefully as you remove it.

To make the syrup , put all the ingredients in a saucepan and simmer over a low medium heat, until reduced and thickened slightly , it should take about 10 minutes .Set aside to cool .

Prick the cake all over with a skewer , then brush generously with the syrup .Serve in slices with yogurt and an extra drizzle of syrup .

Note: This mixture is very wet , which makes a lovely moist cake .If you don't have a funnel cake tin you can use a regular one , you just need to drop the temp down to 120 and cook for an extra 30 minutes or until a skewer comes out clean . 

Cake baking tips
Before starting your cake , preheat your oven to the right temperature .It's important to put your cake into a nice ,warm oven to start cooking straight away , rather than a cold oven gradually getting warmer .

Make sure all the ingredients ,particularly the butter , eggs and milk , are all at room temperature .We need the butter to be soft so when we are beating it with the sugar , it is whipping up easily and incorporation  air .The butter and sugar need to be beaten long enough so the butter turns a pale color and the mixture looks creamy .

For this recipe we used caster sugar .The type of sugar you use makes a big difference in the final outcome of the cake - it's the sugar tat creates the crumb and texture of the cake , so a more refined sugar like caster sugar will give a finer crumb than a more coarse , white sugar .

Healthy recipe for weight loss -Twice Baked Sweet Potatoes

Healthy recipe for weight loss -Twice Baked Sweet Potatoes - Twice baked sweet potatoes are the perfect thanksgiving side dish , featuring a smooth , creamy filling and a topping of either toasty marshmallow or crunchy pecan streusel .This dessert recipe is one of my favorite recipes for twice baked sweet potatoes .That's great news if you 're on a tight budget because they're quite inexpensive to buy and enjoy . These sweet roots are full of vitamins A , C , Potassium and calcium . They're quite the super food for their health benefits and they're hard to dislike with their rich sweetness .

Healthy recipe for weight loss -Twice Baked Sweet Potatoes 

6 small dark orange sweet potatoes
2 tablespoon all purpose flour
2 tablespoon packed brown sugar
2 tablespoon butter or margarine , softened
1/4 cup chopped pecans
2 tablespoon butter or margarine , softened
2 tablespoon half-and half
1 teaspoon pumpkin pie spice 
1/4 teaspoon salt

Pierce each potato twice with point of sharp knife to vent steam .Place in single layer in microwave oven .Microwave on high 5 minutes .If potatoes are not cooked through , turn potatoes over and continue microwaving , 1 minute at a time  until softened .Remove any fully cooked potatoes from microwave while cooking remaining potatoes .Cool potatoes 10 minutes .

Meanwhile in small bowl , mix flour , brown sugar , 2 tablespoons butter and the pecans , set aside .

Heat oven to 360 degrees .Cut off top  1/3 of each potato . Using spoon , scoop flesh into large bowl being careful not to tear potato skins : discard potato tops . Add 2 tablespoon butter , half and half , pumpkin pie spice and salt to potatoes .Mash potato mixture with potato masher or beat with electric mixer on medium speed until creamy . Spoon potato mixture back into skins . Place fillet potatoes in 13 -9  inch pan. (Potatoes can be covered and refrigerated at this point up to 8 hours ).

Sprinkle pecan mixture over tops of potatoes .Bake uncovered 30-35 minutes or until topping is brown and potatoes are hot .If fillet potatoes were refrigerated , remove from refrigerator 30 minutes before serving , top and bake as directed .

Bake sweet potato tips:
Don't coat the sweet potatoes in or wrap them in foil -
This is often required in baked sweet potato recipes , but it is time -consuming and not necessary , that helps the skin separate from the sweet potato flesh , making it easier to peel and eat after baking .
 Prick the sweet potatoes with a fork before baking-
This improves the texture and helps the sweet potato separate from the skin .

Place a sheet of foil over the bottom of the oven .This catches any syrup that may drip from the sweet potatoes .Don't worry sweet potato juice isn't going to gush out and dirty your oven , there are just a few drips that turn into charcoal in the foil .

Don't place the sweet potatoes on a baking sheet , put them directly on the oven rack -The baking sheet to be unnecessary .

Leave the sweet potatoes in the oven after turning off the oven.
The residual heat continues to cook the sweet potatoes without burning them, so they get exceptionally tender and moist .