All the recipes from your favorite food blog FOODESCAPADES.
Strawberry Lemonade Cupcake
Lemon Filling:
Ingredients:
4 egg yolks (reserve whites for buttercream)
1/3 cup cornstarch
1 ½ cups water
1 1/3 cups sugar
¼ teaspoon salt
3 tablespoons butter
½ cup lemon juice
1 tablespoon finely grated lemon zest
Directions:
1. Whisk egg yolks in medium size mixing bowl and set aside.
2. In a medium saucepan, combine cornstarch, water, sugar, and salt. Whisk to combine. Turn heat on medium and, stirring frequently, bring mixture to a boil. Boil for 3 minutes whisking constantly. Your mixture should thicken and eventually look kind of like melted plastic.
3. Remove from heat and gradually, 1 whisk-full at a time, add hot mixture to egg yolks and stir until you have added at least half of the mixture.
4. Return egg mixture to saucepan, turn heat down to low and simmer, whisking often, for another 3-4 minutes.
5. With arubber spatulagently stir in butter, lemon juice, and zest until well combined. Simmer for 1-2 minutes stirring periodically with rubber spatula.
6. Transfer lemon curd into heat proof bowl to cool completely before use. (If making a day early, store in covered container in refrigerator.)
Strawberry Cupcakes:
Ingredients:
1 ½ cups (lightly spooned into cup) (6.4 ounces/181 grams) all-purpose flour
1 ½ cups (lightly spooned into cup) (6 ounces/171 grams) cake flour (not self-rising)
1 tablespoon baking powder
1 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature, plus more for pans
1 ¾ cups (12.75 ounces/350 grams) granulated sugar
4 large eggs
2 teaspoons pure vanilla extract
1 ¼ cups (10.5 ounces/302 grams) whole milk
1 ¼ cups (5 ounces) strawberries, hulled for purée
1 ¼ cups (5 ounces) strawberries, hulled and finely chopped
optionalRed food coloring
optionalextra strawberries for garnish
Directions:
1. Preheat oven to 350 degrees. Line 2 ½ standard 12-cup cupcake pans with paper liners; set aside.
2. Place strawberries for purée in a blender or small food processor; process until puréed, set aside.
3. In a medium bowl, sift together flours, baking powder, and salt; set aside. In another medium bowl, mix together milk, vanilla, and strawberry purée; set aside.
4. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy, 3 to 4 minutes, scraping down the sides of the bowl as needed. Beat in eggs, one at a time.
5. With the mixer on low speed, add the flour mixture in three parts, alternating with the milk mixture, beginning and ending with the flour; beat until combined after each addition. If the mixture doesn’t look pink enough for you add some of the red food coloring to the batter, mix until combined. Fold in strawberries.
6. Divide the batter among the prepared cups so that each is about three-quarters full. Bake, rotating the pans halfway through, until the cupcakes are golden brown and a cake tester inserted in the centers comes out clean, about 20 minutes. Transfer pans to a wire rack to cool for 5 minutes. Remove cupcakes from pan and cool completely on wire racks.
Strawberry Swiss Meringue Buttercream:
Ingredients:
1½ cups fresh strawberries (8 ounces), rinsed, hulled and coarsely chopped
4 large egg whites
1¼ cups sugar
3 sticks (1½ cups) unsalted butter, at room temperature
Directions:
1. Place strawberries in a blender or small food processor; process until puréed, set aside.
2. Combine the egg whites and sugar in a mixer bowl or other large heatproof bowl, fit the bowl over a pan of simmering water and whisk constantly, keeping the mixture over the heat, until it feels hot to the touch, about 3 minutes. The sugar should be dissolved, and the mixture should look like shiny and opaque. Remove the bowl from the heat.
3. Working with the whisk attachment or with a hand mixer, beat the meringue on medium speed until it is cool, about 5 minutes.
4. Switch to the paddle attachment if you have one, and add the butter a stick at a time, beating until smooth.
5. Once all the butter is in, beat the buttercream on medium-high speed until it is thick and very smooth, 6 to 10 minutes. During this time, the buttercream may curdle or separate – just keep beating and it will come together again.
6. Blend in the strawberry purée until smooth and completely incorporated, scraping down the sides of the bowl as needed. This may take another 5-7 minutes of beating.
Assembly:
Components:
Strawberry cupcakes (cooled to room temperature)
Lemon curd (room temperature, give a stir before using)
Strawberry Swiss Meringue Buttercream (room temperature)
Directions (start with #3 if you are skipping the lemon filling):
1. To fill the cupcakes, cut a section or “stopper”, if you will, out of the top to make a whole inside. Slice off any extra cake from your cupcake “stopper”.
2. Drop about a teaspoon of lemon curd into each cupcake. Place cupcake “stopper” back in cupcake, covering lemon curd filling.
3. Fill a pastry bag fitted with a decorative tip with the frosting. (I used a large, unlabeled star tip to frost these cupcakes.) Frost cupcakes as desired.
4. Garnish with strawberries, cut into halves, quarters, or left whole, depending on the size.
- 18 Feb 2012
- 9
Cream-Filled Strawberry-Brownie Cake
INGREDIENTS:
Brownie Layer
1 box (19.5 oz) Pillsbury® Chocolate Fudge Brownie Mix
½ cup Crisco® Pure Vegetable Oil
¼ cup water
3 LAND O LAKES® Eggs
Cake Layer
1 box (18.25 oz) Pillsbury® Strawberry Cake Mix
¾ cup water
1/3 cup Crisco® Pure Vegetable Oil
3 LAND O LAKES® Eggs
½ cup diced fresh strawberries
Filling
1 package (8 oz) cream cheese, softened
½ cup LAND O LAKES® Butter, softened
3 cups powdered sugar
1 container (8 oz) frozen whipped topping, thawed
Frosting and Garnish
1 container (16 oz) frozen whipped topping, thawed
2/3 cup powdered sugar
3 cups sliced fresh strawberries*
DIRECTIONS:
1. Heat oven to 350°F. Spray 3 (9-inch) round cake pans with Crisco® Original No-Stick Cooking Spray. Line bottoms of pans with cooking parchment paper; spray paper with cooking spray. In medium bowl, stir all brownie layer ingredients 50 strokes with spoon. Spread about 1 cup batter in each of 3 pans.
2. In large bowl, beat all cake layer ingredients except diced strawberries with electric mixer on low speed 30 seconds. Beat on high speed 2 minutes or until blended. Fold in diced strawberries. Pour and spread about 1 1/3 cups mixture evenly over brownie batter in each pan.
3. Bake 20 to 30 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes. Carefully invert cake layers from pans onto cooling racks; remove parchment paper. Cool completely, about 1 hour.
4. Meanwhile, to make filling, in medium bowl, beat cream cheese and butter with electric mixer on high speed until smooth and creamy. Beat in 3 cups powdered sugar until creamy. Carefully fold in 8 oz whipped topping.
5. To make frosting, in another medium bowl, beat 16 oz whipped topping and 2/3 cup powdered sugar with electric mixer on low speed until blended.
6. To assemble cake, place 1 cake layer, brownie side down, on serving plate. Spread half of filling to within ¼ inch of edge; top with ¾ cup of the strawberry slices. Repeat with second layer, remaining filling and ¾ cup strawberry slices. Top with remaining cake layer, top side up. Frost sides and top of cake with frosting. Garnish with remaining 1 ½ cups strawberry slices. Refrigerate 1 hour before serving. Store in refrigerator.
**Tip: Whole strawberries dipped in chocolate can be substituted for the sliced strawberries.
(Source: Flickr / pillsburyrecipes)
- 17 Feb 2012
- 8
Whole Wheat Strawberry Green Tea Pancake
INGREDIENTS:
½ cup all purpose flour
½ cup whole wheat flour
2 egg whites
¼ cup pan roasted Oat meal flakes
2-½ teaspoon corn starch
1/2teaspoon baking powder
1/4teaspoon baking soda
5strawberries
1 cup of Green tea (1 table spoon of green tea brewed with 8 oz water)
DIRECTIONS:
1.Add5 strawberries in blender, 2-3 quick “Stir”. Just in small pieces, not liquid.
2. Mix everything from A together until smooth
3. It generates roughly 4 medium sizedpancakes.
4. Add some plain yogurt between the two pancakes, additional strawberries ontop, and pour some honey.
(Source: teabeyond.blogspot.com)
- 16 Feb 2012
- 48
Strawberry Cheesecake with Chocolate Crust
Chocolate Pie Crust:
INGREDIENTS:
½ cup sorghum flour
¼ cup teff flour
¼ cup brown rice flour
2 tbsp tapioca flour
2 tbsp cocoa powder
1 tbsp sugar
¾ tsp xanthan gum
½ tsp sea salt
½ cup of cold Earth Balance, cut into about 8 chunks
¼ cup ice water(plus more if needed)
DIRECTIONS:
1. In a large bowl, combine flours, cocoa powder, sugar, xanthan gum, and sea salt. Using a fork or pastry cutter, cut the Earth Balance into the mixture until it becomes evenly crumbly.
2. Add in the ice water(ice removed), and use a rubber spatula to mix everything together. After a couple of minutes the dough should be smooth and hold together, and no longer contain any dry spots. If necessary, add more cold water, one tablespoon at a time until desired texture is achieved, without it becoming wet or sticky.
3. Form into a ball and then pat into a disk. Wrap in plastic wrap and refrigerate for at least an hour. If you are rushed on time, you can place the dough in the freezer for 15 minutes.
4. After the pie crust has been properly chilled, remove from refrigerator. Preheat oven to 350. Lightly grease a standard pie dish.
5. Roll out crust in between two pieces of parchment into a large circle(do not overwork, otherwise it will get very soft). Peel off the top piece of parchment and gently flip into the pie dish. Lightly press the crust into the dish and form the edges to your liking. Use a fork to press several holes all over the crust. Place dried beans in the bottom. Bake for 18-20 minutes, or until crust looks finished baking, but not burnt at all(some parts may still look slightly undone and that’s ok).
6. Remove from oven and allow to cool. Remove the dried beans from the top of the crust and place in the refrigerator to chill until the filling is ready.
Strawberry Cheesecake:
INGREDIENTS:
1 cup raw cashews, soaked in filtered water for at least 12 hours
1 ½ cups of strawberries- washed, hulled, and cut into small pieces
1 can full-fat coconut milk
1 cup sugar
1 tsp vanilla extract
8 oz vegan cream cheese- cut into 1 tbsp chunks
to garnish- 3 strawberries- washed, hulled, and thinly sliced; ¼ vegan chocolate chips, melted
DIRECTIONS:
1. In a medium sized saucepan over medium heat, combine strawberries, coconut milk, and sugar. Stir continually and allow mixture to come to a boil. Reduce heat to low and continue to stir. Once all of the sugar has been dissolved and the coconut has turned opaque with no areas of white, remove from heat and stir in vanilla extract. Place in blender and blend until the mixture is completely smooth and uniform in color and texture(about 1-2 minutes). Cover and place mixture in the freezer until it is chilled(place in refrigerator if not rushed for time).
2. Drain cashews and place in food processor. Process until completely smooth, scraping the sides down when necessary. Once a thick and smooth cashew cream has been created, add in the strawberry coconut mixture and process again until it is creamy and uniform in color and texture(make sure there isn’t any cashew cream sticking to the bottom). Lastly, add in vegan cream cheese, and process again until thick, creamy, smooth, and consistent in color and texture.
3. Pour mixture into prepared pie crust. Cover and place in freezer for about 12 hours, or until firm.
4. To garnish, simply place sliced strawberries on top of the chilled cheezecake. Use a piping bag(if you want to be fancy), or a spoon, to drizzle melted chocolate over top.
5. Allow to thaw for about 15 minutes on the counter before cutting slices. Store in freezer.
(Source: theveganchickpea.com)
- 15 Feb 2012
- 9
Chocolate-Hazelnut Pizza
INGREDIENTS:
1 can (13.8 oz) Pillsbury® refrigerated classic pizza crust
½ cup hazelnut spread with cocoa
¼ cup dark chocolate chips
2 tablespoons semisweet chocolate chips
2 tablespoons white vanilla baking chips
1 teaspoon vegetable oil
¼ cup hazelnuts (filberts), toasted, skins removed, chopped
DIRECTIONS:
1. Heat oven to 400°F. Grease 12-inch pizza pan with shortening, or spray with cooking spray. Unroll dough in pan. Starting at center, press out dough with hands, forming ½-inch rim.
2. Bake 12 to 15 minutes or until golden brown. Immediately spread with hazelnut spread; sprinkle with dark chocolate and semisweet chocolate chips. Bake 1 to 2 minutes longer or just until chocolate begins to melt.
3. In small microwavable bowl, microwave white vanilla baking chips and vegetable oil uncovered on High 30 to 60 seconds, stirring every 15 seconds, until melted. Sprinkle hazelnuts on pizza. Drizzle with melted white chips. Cool 5 minutes. Cut into wedges. Serve warm.
**To toast hazelnuts, heat oven to 350°F. Spread nuts in ungreased shallow pan. Bake uncovered 6 to 10 minutes, stirring occasionally, until light brown. Rub nuts in a kitchen towel to remove loose skins (some skins may not come off).
**To drizzle the melted white chips over the pizza, pour melted mixture into a resealable food-storage plastic bag, cut off a small tip from a corner of the bag, and squeeze bag to drizzle.
(Source: Flickr / pillsburyrecipes)
- 14 Feb 2012
- 7
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