LEMON CAKE WITH LEMON FILLING AND LEMON BUTTER FROSTING
INGREDIENTS: 2 c all-purpose flour 2 t. baking powder 1 t. salt 1/2 c butter 1 1/4 c sugar 3 eggs 1 t.vanilla 1/4 c fresh lemon juice & 1 t. grated lemon zest 3/4 c milk (add a couple of drops of yellow good colouring, if desired) FILLING: 1 tablespoon grated lemon zest 1/2 c fresh lemon juice 1 t. cornstarch 6 t. butter 3/4 c sugar 4 egg yolks, beaten FROSTING: 4 c confectioners sugar 1 t. grated lemon zest 1/2 c butter, softened 2 tablespoons fresh lemon juice 1 t. grated lemon zest (add a couple of drops of yellow food colouring if desired) 2 tablespoons milk (f needed to thin frosting) chopped nuts, optional.
***INGREDIENTS:***
2 cups (16 ounces) raw, shelled peanuts
1/2 teaspoon kosher salt, plus more as needed
1 to 2 tablespoons peanut oil or other oil (optional, for creamier peanut butter)
1 to 2 tablespoons honey or other sweeteners (optional, for sweeter peanut butter)
Optional add-ins: 1 to 2 tablespoons cocoa powder, 1/2 teaspoon cinnamon or other spice, a handful of chocolate chips, a few spoonfuls of Nutella.
***INSTRUCTIONS:***
Roast the peanuts (optional). Arrange a rack in the middle of the oven and heat to 350°F. Place the peanuts on a rimmed baking sheet and bake until lightly golden-brown and glossy with oil, about 10 minutes. You can skip this step if you prefer raw nut butter or if you're using pre-toasted nuts; roasting gives the peanut butter a deeper flavour and also helps make the oils looser and easier to blend into a smooth butter.
Pulse the peanuts until ground. Transfer the peanuts to a food processor fitted with the blade attachment or blender. If you toasted your nuts, do this while the nuts are still warm. Pulse a few times just until chopped.→ For chunky peanut butter, remove 1/2 cup of chopped nuts and set aside.
Process for 1 minute. Run the food processor or blender continuously for 1 minute. Stop and scrape down the sides and bottom of the bowl. At this point, the peanut butter will look gritty and dry, almost like couscous.
Process for 1 minute. Run the food processor or blender continuously for another minute, then stop and scrape down the sides. At this point, the butter will start clumping together. It's not quite a peanut butter, but it's getting there!
Process for 1 minute. Run the food processor or blender continuously for another minute, then stop and scrape down the sides. At this point, the butter will be glossy and soft, like very thick peanut butter.
Add the salt, oil, sweetener, and any other extras. Sprinkle the salt, oil, sweetener, and any other extras over the top of the peanut butter.
Process for 1 to 2 additional minutes.
INGREDIENTS:
5 large eggs, room temperature
2 cups (one pint) sour cream, room temperature
4 8-ounce packages cream cheese, room temperature
8 tablespoons (one stick) unsalted butter, room temperature
1 1/2 cups sugar
2 tablespoons cornstarch
1 1/2 teaspoons vanilla extract
1 teaspoon fresh lemon juice
1 teaspoon grated lemon zest
DIRECTIONS :
Generously butter the inside of a 10-inch springform pan. Wrap a double layer of heavy-duty aluminium foil tightly around the outside bottom and sides, crimping and pleating the foil to make it conform to the pan. This will help to prevent water seeping into the pan when you put it into the bain-marie. Position the baking rack in the centre of the oven; preheat the oven to 300* Fahrenheit.
In a large mixing bowl, using an electric mixer, beat the eggs with the sour cream until well blended. In a medium-sized bowl, beat the cream cheese with the butter until smooth and creamy. Add this to the egg-sour cream mixture and beat until smooth. Add the sugar, cornstarch, vanilla, lemon juice and lemon zest and beat thoroughly about 2 minutes.
Pour into the prepared springform pan and place in a roasting pan (or another pan) large enough to prevent the sides from touching. Place in the oven and carefully pour in enough very hot tap water to reach halfway up the sides of the springform pan. Bake for 2 hours, 15 minutes, or until the cake is very lightly coloured and a knife inserted in the centre emerges clean. Remove from the water bath and carefully peel the aluminium foil from around the pan. Let stand at room temperature until completely cool, about 4 hours. Refrigerate, covered, until well chilled. For the best flavour and texture, this cheesecake is best chilled overnight
**Ingredients**
**For the crust**
8-1/4 oz. (1-3/4 cups) all-purpose flour; more for dusting
3-1/2 oz. (3/4 cup plus 2 Tbs.) confectioners’ sugar
1-3/4 oz. (7 Tbs.) sifted cocoa, preferably Dutch process
6 oz. (12 Tbs.) cold unsalted butter, cut into 1/2-inch pieces
1/2 tsp. kosher salt
2 large eggs, 1 separated
Cooking spray
1 oz. melted dark (70%) chocolate
**For the filling**
1 cup whole milk
1/4 cup granulated sugar
1/2 vanilla bean or 1/2 tsp. pure vanilla extract or paste
1 large egg
1 large egg yolk
1-1/2 Tbs. cornstarch
1 Tbs. unsalted butter, cut into 1/2-inch pieces
2 oz. warm melted dark chocolate
1/2 cup whipping or heavy cream
**For topping and finishing the tart**
4 medium bananas
2 Tbs. granulated sugar
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Ingredients :
¼ teaspoon poultry seasoning
¼ teaspoon cayenne pepper, or to taste
⅛ teaspoon ground white pepper
⅛ teaspoon onion powder
1 tablespoon garlic powder
2 tablespoons butter
1 cup heavy cream
½ cup milk
1 pound linguine pasta
1 tablespoon olive oil
½ cup white wine
4 skinless, boneless chicken breasts
8 ounces shrimp
grated Romano cheese (optional)
Directions :
Step 1 In a small bowl, mix together the poultry seasoning, cayenne pepper, white pepper, onion powder, and garlic powder. Divide spice mixture in half.
Step 2 In a small skillet, melt butter over low heat. Slowly stir in cream and milk, and 1/2 of the spice mixture. Continue cooking over low heat, stirring frequently, until slightly reduced and thickened to desired sauce consistency. Remove from heat, and set aside.
Step 3 Preheat grill to high heat. Meanwhile, bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente. Drain, and set aside.
Step 4 In a large skillet, heat olive oil over medium-high heat. Carefully stir in wine and remaining
spice mixture. Place chicken breasts in the skillet, and cook for 16 to 20 minutes, or until no longer pink in centre and juices run clear. Remove from heat and set aside.
Step 5 Lightly oil grill grate. Cook shrimp on preheated grill for 3 to 4 minutes, or until slightly opaque. Serve each chicken breast on a bed of linguine topped with grilled shrimp. Ladle generously with cream sauce. Garnish with Romano cheese, if desired. Enjoy!
Ingredients :
JERK SAUCE :
1 small sweet onion or 3 stalks of green onions
1 scotch bonnet pepper
1 thumb size ginger
2 cloves garlic
¼ cup olive oil, not extra virgin
¼ cup lime juice
¼ cup of orange juice
6 sprigs fresh thyme
2 tbsp soy sauce
1 tbsp whole allspice berries (or 1.5 tsp ground allspice)
1 tbsp brown sugar
½ tsp black pepper
¼ tsp cinnamon
JERK TURKEY WINGS :
3 lbs turkey wings
½ jerk sauce
Instructions :
To make the jerk marinade, blend all the marinade ingredients until smooth.
Make sure the wings are cut into flats/ wingettes and drumettes. Cut off the tips and discard or save for making turkey stock.
Marinade the prepared wings in the jerk seasoning and allow to sit in the marinade for 1- 2 hours.
Place the marinated turkey wings onto a baking tray, and broil on low in an oven for 15 minutes on each side (a total of 30 minutes on low).
After the turkey has boiled on low, turn the broiler up to high, and broil again for 3- 5 minutes on each side of the turkey to make sure it is browned on each side. Keep an eye on the turkey while it is boiling on high to make sure it does not burn. Serve warm and Enjoy!