For The Love of Food




Delicious recipes brought to you daily. If you have a delicious recipe that you would like to share feel free to submit!

bakeddd:

grapefruit poppyseed cupcakes with strawberry rhubarb jam and vanilla cream cheese swiss meringue buttercream 
click here for recipe

bakeddd:

grapefruit poppyseed cupcakes with strawberry rhubarb jam and vanilla cream cheese swiss meringue buttercream 

(via letmeshowyouacountrygirlsworld)



prettyyumyum:

strawberry maple upside down cake

prettyyumyum:

strawberry maple upside down cake

(Source: magic-pasta, via nettesozanski)


2 years ago · 10 notes · originally from magic-pasta
#dessert

Upside Down Fruit Cake
Ingredients:
8 dates
1/2 cup of shredded coconutFruit - bananas, kiwi, blueberries…but you can use any fruit you desire. It´s actually best to use a sour tasting fruit like kiwi, oranges, green apples or blackberries, because the pastry is quite sweet anyway.And you need a plastic/glass container or a bowl, where you gonna make your cake in. It´s better to use transparent one, so you can see through if your cake is looking beautiful from the bottom, because we gonna turn it upside down after
Directions
1. Cut a banana into pieces and lay on the bottom and to the sides of a container. This will be on the top after we turn the cake upside down. Besides bananas you can use pineapple slices, for example.
2. In food processor mix dates and shredded coconut until you get thick and sticky paste. Cover the banana layer very carefully with about 2/3 of that paste.
3. Take a look the cake from the bottom to see if everything looks nice and the banana slices are on place or maybe you need to press the pastry little bit more between the banana slices.
4. Start layering fruit. You can replace these fruits with any other ones you desire.I started with blueberries.
5. Kiwis                     6. Bananas
7. Now cover it all with a layer of 1/3 remaining date-coconut pastry. Place the cake in the fridge for few hours. For even better results and taste, live it in the fridge overnight.
8. When you take the cake out of the fridge carefully loosen the edges of the cake with a knife and turn it upside down to the plate.From these quantities I got about 10x10 cm cake, whats enough for 4 people since the cake is pretty satisfying.

Upside Down Fruit Cake

Ingredients:

8 dates

1/2 cup of shredded coconut
Fruit - bananas, kiwi, blueberries…but you can use any fruit you desire. It´s actually best to use a sour tasting fruit like kiwi, oranges, green apples or blackberries, because the pastry is quite sweet anyway.

And you need a plastic/glass container or a bowl, where you gonna make your cake in. It´s better to use transparent one, so you can see through if your cake is looking beautiful from the bottom, because we gonna turn it upside down after

Directions

1. Cut a banana into pieces and lay on the bottom and to the sides of a container. This will be on the top after we turn the cake upside down. Besides bananas you can use pineapple slices, for example.

2. In food processor mix dates and shredded coconut until you get thick and sticky paste. Cover the banana layer very carefully with about 2/3 of that paste.

3. Take a look the cake from the bottom to see if everything looks nice and the banana slices are on place or maybe you need to press the pastry little bit more between the banana slices.

4. Start layering fruit. You can replace these fruits with any other ones you desire.

I started with blueberries.

5. Kiwis                     
6. Bananas

7. Now cover it all with a layer of 1/3 remaining date-coconut pastry. Place the cake in the fridge for few hours. For even better results and taste, live it in the fridge overnight.

8. When you take the cake out of the fridge carefully loosen the edges of the cake with a knife and turn it upside down to the plate.

From these quantities I got about 10x10 cm cake, whats enough for 4 people since the cake is pretty satisfying.



danikamcclure:

Strawberries and Cream muffins
1 cup whole milk (or, you can use something like 2/3 cup of 2 percent milk and 1/3 cup half-and-half, mixed together)
1/2 cup unsalted butter
1 and 1/2 tsp. vanilla extract
1/8 tsp. almond extract
2 large eggs
2 cups All Purpose flour
3/4 cup granulated sugar
2 and 1/2 tsp. baking powder
1/2 tsp. salt
1 cup fresh ripe strawberries chopped into very small pieces (the redder and sweeter, the better!)
4 oz. full-fat cream cheese, very soft
1 and 1/2 Tbsp. of liquid from one whole egg that’s been beaten lightly
1/3 cup granulated sugar
1/4 tsp. vanilla extract
[Click photo for further instruction]

danikamcclure:

Strawberries and Cream muffins

    • 1 cup whole milk (or, you can use something like 2/3 cup of 2 percent milk and 1/3 cup half-and-half, mixed together)
    • 1/2 cup unsalted butter
    • 1 and 1/2 tsp. vanilla extract
    • 1/8 tsp. almond extract
    • 2 large eggs
    • 2 cups All Purpose flour
    • 3/4 cup granulated sugar
    • 2 and 1/2 tsp. baking powder
    • 1/2 tsp. salt
    • 1 cup fresh ripe strawberries chopped into very small pieces (the redder and sweeter, the better!)
    • 4 oz. full-fat cream cheese, very soft
    • 1 and 1/2 Tbsp. of liquid from one whole egg that’s been beaten lightly
    • 1/3 cup granulated sugar
    • 1/4 tsp. vanilla extract

[Click photo for further instruction]

(via irreversible-wanderlust)



Mini Coconut Cream Pies
Ingredients:
Crust:
1 1/2 cups Fiber One Original bran cereal 3 sheets (12 crackers) low-fat honey graham crackers, broken into pieces1/4 cup Splenda No Calorie Sweetener (granulated) or Sugar1/4 cup plus 2 tbsp. light whipped butter or light buttery spread (like Brummel & Brown)
Filling and Topping:
1 1/2 cups fat-free milk 1/2 tsp. coconut extract One 6-serving box Jell-O Sugar Free Fat Free Vanilla Instant pudding mix 1/2 cup shredded sweetened coconut, divided2 cups Cool Whip Free, thawed and divided 
Directions:
Preheat oven to 350 degrees. Spray a 12-cup muffin pan lightly with nonstick spray and set aside.To make the crust, place cereal and graham cracker pieces in a blender or food processor, and grind to a breadcrumb-like consistency. Transfer to a medium bowl. Add Splenda and set aside.In a small microwave-safe bowl, combine butter with 3 tbsp. water. Microwave until just melted, about 25 seconds. Add to the medium bowl and stir contents until thoroughly mixed. Evenly distribute crust mixture among the 12 cups of the muffin pan, about 2 tbsp. each. Using your hands, firmly press mixture into the edges and up along the sides of each cup to form each mini crust. (Don’t worry if it doesn’t go all the way up the sides.)Bake in the oven until firm, about 10 minutes. Set aside to cool.Meanwhile, to make the filling, pour milk into a large bowl. Add coconut extract and pudding mix, and whisk until smooth and thickened, about 2 minutes. Stir in 1/4 cup shredded coconut. Gently fold 1 cup Cool Whip into the pudding mixture.Once pie crusts have cooled, gently remove from the pan and place on a large plate or tray. Evenly distribute filling among the pie crusts, about 3 tbsp. each, and smooth out the tops with the back of a spoon.Evenly spread remaining 1 cup Cool Whip over the filling, 1 heaping tbsp. per pie. Gently cover and then refrigerate until completely chilled, at least 1 hour. For a toasted coconut topping (optional), bring a skillet to medium heat on the stove. Add remaining 1/4 cup shredded coconut and, stirring occasionally, cook until lightly browned, about 4 minutes. Allow to cool. Just before serving, sprinkle toasted coconut (or remaining 1/4 cup shredded coconut) over the pies, about 1 tsp. each.Enjoy!MAKES 12 SERVINGS

Mini Coconut Cream Pies

Ingredients:

Crust:

1 1/2 cups Fiber One Original bran cereal
3 sheets (12 crackers) low-fat honey graham crackers, broken into pieces
1/4 cup Splenda No Calorie Sweetener (granulated) or Sugar
1/4 cup plus 2 tbsp. light whipped butter or light buttery spread (like Brummel & Brown)

Filling and Topping:

1 1/2 cups fat-free milk
1/2 tsp. coconut extract
One 6-serving box Jell-O Sugar Free Fat Free Vanilla Instant pudding mix
1/2 cup shredded sweetened coconut, divided
2 cups Cool Whip Free, thawed and divided

Directions:

Preheat oven to 350 degrees. Spray a 12-cup muffin pan lightly with nonstick spray and set aside.

To make the crust, place cereal and graham cracker pieces in a blender or food processor, and grind to a breadcrumb-like consistency. Transfer to a medium bowl. Add Splenda and set aside.

In a small microwave-safe bowl, combine butter with 3 tbsp. water. Microwave until just melted, about 25 seconds. Add to the medium bowl and stir contents until thoroughly mixed.

Evenly distribute crust mixture among the 12 cups of the muffin pan, about 2 tbsp. each. Using your hands, firmly press mixture into the edges and up along the sides of each cup to form each mini crust. (Don’t worry if it doesn’t go all the way up the sides.)

Bake in the oven until firm, about 10 minutes. Set aside to cool.

Meanwhile, to make the filling, pour milk into a large bowl. Add coconut extract and pudding mix, and whisk until smooth and thickened, about 2 minutes. Stir in 1/4 cup shredded coconut. Gently fold 1 cup Cool Whip into the pudding mixture.

Once pie crusts have cooled, gently remove from the pan and place on a large plate or tray. Evenly distribute filling among the pie crusts, about 3 tbsp. each, and smooth out the tops with the back of a spoon.

Evenly spread remaining 1 cup Cool Whip over the filling, 1 heaping tbsp. per pie. Gently cover and then refrigerate until completely chilled, at least 1 hour.

For a toasted coconut topping (optional), bring a skillet to medium heat on the stove. Add remaining 1/4 cup shredded coconut and, stirring occasionally, cook until lightly browned, about 4 minutes. Allow to cool.

Just before serving, sprinkle toasted coconut (or remaining 1/4 cup shredded coconut) over the pies, about 1 tsp. each.

Enjoy!

MAKES 12 SERVINGS



Oreo Stuffed Funfetti Cookies
Preparation:
 Heat oven to 350 degrees F. Line bake sheet with parchment paper.
Ingredients:
3 cups of flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup cream cheese, softened
1 cup granulated sugar
1/2 cup powdered sugar, sifted
2 eggs, plus1 egg yolk
1 teaspoon of vanilla
5 tablespoons nonpareils
24 Oreo cookies
Directions:
1. In a bowl, whisk flour, baking powder and salt; set aside. Cream butter, cream cheese, sugar and powdered sugar until light and fluffy. In a separate bowl lightly mix eggs and vanilla together.  With the mixer running on medium low, slowly add egg mixture to creamed butter mixture, continue mixing until combined.  Turn off mixer, using a wooden spoon or a sturdy spatula, gradually fold dry mixture into wet mixture and continue to fold until combined.
2. Divide the dough into four flat discs and refrigerate for at least 3 hours. Working with one disc at a time, roll out dough on a lightly floured surface a 1/8 inch in thickness. Sprinkle nonpareils on top and using a rolling pin give the dough one quick roll over to push the nonpareils into the dough. Stamp out 3.5 inch circles and place Oreo on one cookie circle and place a second cookie circle on top, pinch the two cookies edges together. Using your hand, smooth out pinched seam until it is smooth and the sides are seamless.

Oreo Stuffed Funfetti Cookies

Preparation:

 Heat oven to 350 degrees F. Line bake sheet with parchment paper.

Ingredients:

Directions:

1. In a bowl, whisk flour, baking powder and salt; set aside. Cream butter, cream cheese, sugar and powdered sugar until light and fluffy. In a separate bowl lightly mix eggs and vanilla together.  With the mixer running on medium low, slowly add egg mixture to creamed butter mixture, continue mixing until combined.  Turn off mixer, using a wooden spoon or a sturdy spatula, gradually fold dry mixture into wet mixture and continue to fold until combined.

2. Divide the dough into four flat discs and refrigerate for at least 3 hours. Working with one disc at a time, roll out dough on a lightly floured surface a 1/8 inch in thickness. Sprinkle nonpareils on top and using a rolling pin give the dough one quick roll over to push the nonpareils into the dough. Stamp out 3.5 inch circles and place Oreo on one cookie circle and place a second cookie circle on top, pinch the two cookies edges together. Using your hand, smooth out pinched seam until it is smooth and the sides are seamless.



Chewy Chocolate Chip Snicker Cookies!

Preparation:
 Heat oven to 375 degrees F. Line bake sheet with parchment paper.

Ingredients:
2 cups all purpose flour
½ teaspoon baking soda
16 tablespoons unsalted butter
¾ cup brown sugar
½ cup granulated sugar
¾ teaspoon salt
2 teaspoons vanilla extract
2 large eggs
1 ½  cup sliced Snickers, (approximately 4 king size candy bars or one bag of mini size Snickers)
1 cup chocolate chips
Directions:
Place flour and baking soda together in a bowl and whisk to combine; set aside.
Place 10 tablespoons butter in 10-inch skillet over medium-high heat until melted, about 2 minutes. Continue cooking and using the handle of pan to swirl the butter around in the skillet. Swirl butter constantly until it becomes a dark golden brown in color and gives off a nutty aroma, 1 to 3 minutes. Remove skillet from heat and transfer browned butter to large heatproof bowl. Stir remaining 6 tablespoons of butter into hot butter until completely melted.
Add both sugars, salt, and vanilla to brown butter mixture and whisk until fully incorporated. Add eggs and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Rest mixture for 3 minutes, then whisk for another 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth, and shiny. Using sturdy rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute. Stir in chocolate chips giving dough final stir to ensure no flour pockets remain.
Using a #24 cookie scoop (basically a small ice cream scoop) or using a spoon scoop out approximately two heaping tablespoons of dough and flatten it into a round disc and place a Snickers slice on top. Fold edges over Snickers to seal it in. (*Optional: For added richness press in chopped Snickers on top). Place cookies 2 inches apart on parchment lined baking sheets.
Bake cookies 1 sheet at a time until cookies are golden brown and still puffy, and edges have begun to set but centers are still soft, about 10 to 14 minutes. Transfer baking sheet to wire rack to cool cookies.

Chewy Chocolate Chip Snicker Cookies!

Preparation:

 Heat oven to 375 degrees F. Line bake sheet with parchment paper.


Ingredients:

Directions:

  1. Place flour and baking soda together in a bowl and whisk to combine; set aside.
  2. Place 10 tablespoons butter in 10-inch skillet over medium-high heat until melted, about 2 minutes. Continue cooking and using the handle of pan to swirl the butter around in the skillet. Swirl butter constantly until it becomes a dark golden brown in color and gives off a nutty aroma, 1 to 3 minutes. Remove skillet from heat and transfer browned butter to large heatproof bowl. Stir remaining 6 tablespoons of butter into hot butter until completely melted.
  3. Add both sugars, salt, and vanilla to brown butter mixture and whisk until fully incorporated. Add eggs and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Rest mixture for 3 minutes, then whisk for another 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth, and shiny. Using sturdy rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute. Stir in chocolate chips giving dough final stir to ensure no flour pockets remain.
  4. Using a #24 cookie scoop (basically a small ice cream scoop) or using a spoon scoop out approximately two heaping tablespoons of dough and flatten it into a round disc and place a Snickers slice on top. Fold edges over Snickers to seal it in. (*Optional: For added richness press in chopped Snickers on top). Place cookies 2 inches apart on parchment lined baking sheets.
  5. Bake cookies 1 sheet at a time until cookies are golden brown and still puffy, and edges have begun to set but centers are still soft, about 10 to 14 minutes. Transfer baking sheet to wire rack to cool cookies.




thecakebar:

Chocolate Covered Valentine’s Pretzels! (tutorial/video)

thecakebar:

Chocolate Covered Valentine’s Pretzels! (tutorial/video)

(via )


2 years ago · 197 notes · originally from thecakebar
#dessert #desserts

Grandma Ople’s Apple Pie
Ingredients:
1 recipe pastry for a 9 inch double crust pie
1/2 cup unsalted butter
3 tablespoons all-purpose flour
1/4 cup water
1/2 cup white sugar
1/2 cup packed brown sugar
8 Granny Smith apples - peeled, cored and sliced
Directions:
Preheat oven to 425 degrees F (220 degrees C). Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar and brown sugar, and bring to a boil. Reduce temperature and let simmer.
Place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.
Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees F (175 degrees C). Continue baking for 35 to 45 minutes, until apples are soft.

Grandma Ople’s Apple Pie

Ingredients:

Directions:

  1. Preheat oven to 425 degrees F (220 degrees C). Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar and brown sugar, and bring to a boil. Reduce temperature and let simmer.
  2. Place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.
  3. Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees F (175 degrees C). Continue baking for 35 to 45 minutes, until apples are soft.


Valentines Night Strawberries
Looking for something cute but simple and romantic to make for your significant other? This little, easy to make dessert goes excellently with some champagne for the perfect romantic evening.
Ingredients:

20 fresh strawberries
1 (3 ounce) package cream cheese, softened
2 tablespoons chopped walnuts
1 1/2 tablespoons confectioners’ sugar


Directions:
Dice two strawberries and set aside. Cut the stems off of each of the remaining strawberries, forming a base for strawberries to stand on. Starting at the pointed ends and cutting most of the way, but not completely through the stem end, slice each strawberry into four wedges.
Beat the cream cheese until fluffy; stir in the diced strawberries, walnuts, and powdered sugar. Spoon or pipe about a teaspoon of mix into each strawberry.

Valentines Night Strawberries

Looking for something cute but simple and romantic to make for your significant other? This little, easy to make dessert goes excellently with some champagne for the perfect romantic evening.

Ingredients:

  • 20 fresh strawberries
  • 1 (3 ounce) package cream cheese, softened
  • 2 tablespoons chopped walnuts
  • 1 1/2 tablespoons confectioners’ sugar

Directions:

  1. Dice two strawberries and set aside. Cut the stems off of each of the remaining strawberries, forming a base for strawberries to stand on. Starting at the pointed ends and cutting most of the way, but not completely through the stem end, slice each strawberry into four wedges.
  2. Beat the cream cheese until fluffy; stir in the diced strawberries, walnuts, and powdered sugar. Spoon or pipe about a teaspoon of mix into each strawberry.