Monday, September 27, 2010

White chocolate cookies Recipe

These white chocolate cookies with chocolate chunks have crisp edges yet soft and chewy in the center with full buttery sweet taste. It is called White chocolate cookies with chocolate chunk because because distinct chocolate chunks are added to the batter instead of the traditional chocolate chips. Chocolate chip cookies are one of America's favorite cookies and these white chocolate cookies with chocolate chunks recipe of Mrs. Debbi Fields became the springboard for various adaptations.

Yield: about 2 dozens

  • 110 grams All Purpose Flour
  • 90 grams Cake Flour
  • 1/4 teaspoon salt
  • 1 teaspoon baking soda
  • 225 grams unsalted butter, softened
  • 100 grams finely chopped white chocolate
  • 45 grams granulated sugar
  • 44 grams light brown sugar
  • 2 larges eggs at room temperature
  • 100 grams semi-sweet chocolate, cut into chunks
  • 2 teaspoons vanilla extract

  1. Preheat oven to 300 degrees Fahrenheit.
  2. In a small dry bowl, combine dry ingredients: flour, baking soda, and salt.
  3. In a double boiler, melt the white chocolate with the (4 tablespoons) butter, stirring until blended smoothly for about 5 minutes. Set aside and allow to cool slightly.
  4. In a Kitchenaid bowl, cream the butter at low speed until soft and fluffy. Add in the white and brown sugar. Continue beating until smooth. Beat in the eggs one at time, beating well after each addition. Beat in the melted white chocolate and vanilla. On low speed, gradually beat in the flour mixture until just combined. Stir in the semi-sweet chocolate chunks.
  5. Drop the dough by rounded tablespoons 2 inches apart onto an ungreased cookie sheet.
  6. Bake for about 20 minutes, or until the edges of the cookies begin to brown lightly. The cookies will still be soft in the center.
  7. Cool on the cookie sheet for 1 minute and then transfer to wire rack for further cooling.

Labels: , , , ,

Monday, September 13, 2010

Carrot Cake Recipe II

Carrot cake has never gone out of style. Take a bite and you'll find the answer why. Carrot cake is rich, moist spice cake filled with grated carrots and roasted walnuts or almonds. It is loved by its tangy and sweet flavored cream cheese icing. What truly interests me about carrot cake is despite its orange color and the presence of carrots which provide the texture and color along with its moisture and sweetness, its flavor is almost indistinguishable. The addition of pineapple or applesause somehow offset the strong taste of carrots.

Carrot Trivia

During the Middle Ages when sweeteners were difficult to find, carrots were used as substitute in most European sweet cakes. Carrots along with beets, contain more sugar than most other root crops.

Carrots are originally purple grown in Afghanistan since the 7th century AD. As carrots became popular moved towards the West, the orange variety came about and was then introduced to America. Carrot comes from the Greek word "karoton".

Carrot Cake Ingredients

  • 100 grams walnuts
  • 300 grams raw carrots (about 2 1/2 cups finely grated)
  • 250 grams all-purpose flour
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 4 large eggs
  • 280 grams refined sugar
  • 220 ml vegetable oil
  • 2 teaspoons pure vanilla extract

for Cream Cheese Frosting
  • 60 grams unsalted butter, room temperature
  • 225 grams cream cheese, room temperature
  • 200 grams confectioners
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon finely grated lemon zest (outer yellow skin)

for Garnishing
  • 100 grams toasted and finely chopped walnuts or pecans

  1. Preheat oven to 350 degrees F and place rack in center of oven.
  2. Line 2 9-inch round pan with parchment paper
  3. Toast the pecans or walnuts for about 8 minutes or until lightly browned and fragrant. Let cool and then chop coarsely.
  4. Finely grate the carrots. Set aside.
  5. In a clean bowl whisk together the flour, baking soda, baking powder, salt, and ground cinnamon. Set aside.
  6. In separate bowl ( bowl of KitchenAide), beat the eggs at high speed for about a minute or until frothy.
  7. Slowly add the sugar and beat until the batter is thick and light colored. Continue beating for a couple of minutes.
  8. Add the oil in a steady stream and then beat in the vanilla extract.
  9. Add the flour mixture and beat just until incorporated.
  10. Add the grated carrots and chopped nuts.
  11. Evenly divide the batter between the two prepared pans and bake for 60 minutes or until a toothpick inserted in the center comes out clean.
  12. Remove from oven and let cool on a wire rack.
Cream Cheese Frosting:
  1. In bowl of electric mixer, beat the cream cheese and butter, on low speed, just until blended with no lumps.
  2. Gradually add the sifted powdered sugar and beat, on low speed, until fully incorporated and smooth.
  3. Beat in the vanilla extract, and lemon zest.

Labels: ,

Sunday, September 12, 2010

Blacky black juice

Black dessert and beverages from black carrot concentrate are now getting its popularity because of its known nutritive values. Highly packed with potent phytochemicals such as beta-carotene, anthocyanidins, polyphenols, flavonoids and other powerful antioxidants.

The problem though is you could hardly find the real black carrot in the market. If you can not find them at your regular produce vendors, try a Middle Eastern or Turkish specialty shop.

Try this recipe and if you like the taste, you can make this as your post exercise beverage... truly invegorating and thirst quenching. One serving gives you 126 calories with zero gram fat.One glass per day is the recommended frequency of intake either during or after a meal or after your heavy work-out.


8 Large Fresh Cleaned Black Carrots
1 Fresh Cut Lemon Wedge (Optional Garnish)


Install your juicer. Make sure the blades and receptables are cleaned and sterile.
Thoroughly wash and rinse your black carrots under cold running tap water.
Cut the black carrots into halves or quarter or to any tidbit size depending on the size and strength of your juicer. Prepare a tall clean clear glass under the juicer spout and begin feeding the carrots into the machine one at a time. To garnish, add one freshly cut lemon wedge to you glass. If you find the color of the juice to black and appears less palatable, you may dilute your juice extract with lemon juice.

Black carrot juice concentrate and puree may also be incorporated in many cake recipes and desserts for a healthier diet.


Labels: ,

Sunday, September 5, 2010

Coffee Cake Recipe

One of life's unique little pleasures is when you are leisurely sitting in the morning facing the sunrise with a delectable slice of coffee cake paired with hot aromatic cup of coffee.

Coffee cake is one of the informal everyday cakes. Many may think that this cake contains coffee because of its name, but actually its name is referred to how its is actually eaten that is with a cup of coffee. While some coffee cakes contain yeast as its leavening agent, most are leavened by baking powder or baking soda like butter cakes and quick breads. But what makes it different from quick breads though is coffee cakes are not baked in a loaf pan and it is neither filled with frosting nor covered with icing which makes it different from regular cakes. The batter though is similar to the butter cake. It is richer in taste and texture because of the sour cream added instead of the regular fresh milk. Sour cream may be substituted with yogurt for a lighter texture.

What makes coffee cakes distinct from other regular cakes is the streusel topping made from a mixture of sugar, flour and ground cinnamon, with added nuts and chocolate chips. In other varations, rolled oats or even fruits are added to the streusel mixture. The streusel when baked, becomes slightly crunchy with a grainy texture contrasting the soft texture of the cake.

Coffee cakes are best eaten a day after it is made and best served warm from microwave oven.


Coffee Cake Topping

  • 1 cup walnuts or pecans - 100 grams
  • 1/4 cup light brown sugar - 50 grams
  • 1/3 cup mini chocolate chips - 50 grams
  • 3/4 teaspoon ground cinnamon
  • 1 tablespoon all purpose flour - 15 grams

Coffee Cake

  • 2 cups sifted cake flour - 200 grams
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 10 tablespoons unsalted butter, room temperature - 140 grams
  • 3/4 cup granulated white sugar - 150 grams
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 2/3 cup sour cream or plain yogurt - 160 grams

Coffee Cake Topping
  1. Preheat oven to 350 degrees F and place rack in the center of oven.
  2. Roast the nuts in the oven for 8 minutes or until fragrant and lightly brown. Cool and set aside.
  3. In a small bowl s mix in together sugar, chopped nuts, chocolate chips, ground cinnamon and flour. Set aside
Coffee Cake
  1. Prepare the 9-inch spring form pan. Line the bottom with parchment paper and sprinkle with flour.
  2. In a dry bowl, whisk together flour, baking powder, baking soda and salt.
  3. Using the KitchenAid stand mixer, using speed 2, beat the butter until soft and fluffy. Add in the sugar and continue beating until mixture is soft and creamy. Add the eggs, one at a time at 30 second interval. Beat in the vanilla extract. Kitchenaid mixing technique.
  4. Reduce the speed to 1, and add the flour mixture and sour cream alternately, starting and ending with the flour. Do not over mix.
  5. Spoon half of the batter into the pan, smoothing the top with an offset spatula.
  6. Sprinkle about half of the nut topping on top of the batter. Cover with the remaining batter and then sprinkle with the remaining nut topping.
  7. Bake for about an hour or until a toothpick inserted into the middle of the cake comes out clean.
  8. Remove from the oven and let rest for about 10 minutes before releasing the sides of the pan.
  9. Keep the cake in the refrigerator overnight before serving.

Labels: , , ,