Thursday, May 20, 2010

Lemon Tart

For this recipe, I find the lemon flavor kind of strong, but my roomies(who love lemon bars) think that I could add more lemon juice. Either way, this is the original recipe.



CRUST

1 cup all purpose flour
1/3 cups powdered sugar
1/8 tsp salt
1/2 cup cold butter

1. Add the flour, sugar and salt in a food processor. Add the butter in small cubes until well combine.
2. Press the crust onto a buttered 9x9 inch (or smaller) pan and poke holes in the crust with a fork.
3. Chill in freezer for 15 minutes.
4. Bake at 450 degrees F for 13-15 minutes or until edges are slightly browned. Set aside to cool.

FILLING

5 oz cream cheese, room temperature
1/2 cup granulated sugar
1/2 cup lemon juice
1 egg
1 tbs lemon zest

1. Process all ingredients in a food processor until smooth.
2. Pour mixture into cooled pan.
3. Bake at 450 degrees F for 25030 minutes or until middle is almost set.
4. Chill in fridge for at least 2 hours.

Top tart slices with dollup of whipped cream and enjoy!

Tuesday, May 18, 2010

Lime Cheesecake


This is a really good recipe for someone who wants a hint of lime in their cheesecake, but who does not like a strong lime flavor. The original recipe calls for 3/4 cup of lime juice, but I only use 1/4 cup and the cheese cake still has a strong lime flavor to me anyways. If you truly want a small hint try 1/8 cup.

Filling
2 1/2 8 oz packages of cream cheese, softened
3/4 cup white granulated sugar
3/4 cup sour cream
3 tbs all purpose flour
3 eggs
1/4 cup lime juice
zest of one lime
1 tsp vanilla

Crust
1 1/2 cups graham cracker crumbs
2 tbs sugar
1/2 stick butter, melted

1. In a food processor, combine graham cracker crust, sugar and eggs. Pat crust down on the bottom of a cheese cake pan. Bake crust at 375 degrees F for 8 minutes.
2. In a separate bowl, beat the cream cheese, sugar and sour cream until smooth. Add the flour next, then the eggs-one at a time. Add the juice and zest last.
3. Pour the cheese cake mixture into the cooled pan.
4. Bake at 375 degrees F for 15 minutes. Bring the oven temp down to 250 degrees F and bake for an additional 45-50 minutes or until cheese cake center is almost set, The crust will be a light brown. Add whipped cream, optional.
5. Refrigerate over night.

Wednesday, February 24, 2010

Whip Cream Ice Cream S'mores

This recipe is like an ice cream mixed with a s'more. Instead of ice cream, the recipe calls for whipped cream. Once frozen the whipped cream tastes just like ice cream!





8 graham cracker squares
1 cup whipped cream
1/2 cup milk chocolate chips

1. Spread the graham crackers out onto a plate. Spread the chocolate chips evenly onto each cracker.
2. Melt in the microwave for about 30 seconds, in ten second intervals. (Be sure not to over nuke the crackers!)
3. Using a spoon, spread chocolate evenly over the crackers and let cool for a couple seconds.
4. Scoop about 2 tablespoons of whipped cream on each cracker, close the cracker creating a 'S'more-looking' sandwich.
5. Put in freezer for about 2 hours or until whipped cream is frozen and enjoy!

These tasty smores taste just like ice cream, but without as many calories! For an even healthier treat use low-fat graham crackers and fat-free whipped cream

Sunday, February 14, 2010

Chocolate Sugar Cookies


This recipe calls for milk or semi-sweet chocolate chips, but if you like a darker chocolate, try a bitter chocolate or cocoa powder.




2 3/4 cups all purpose flour
3/4 cup milk or semi-sweet chocolate chips, melted then cooled
1/2 teaspoon salt
1 teaspoon baking powder
1 cup unsalted butter, room temperature
1 3/4 cups granulated white sugar
2 large eggs
2 teaspoons vanilla extract
1. In a large bowl whisk together the flour, chocolate chips, salt, and baking powder.


2. Beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Add the vanilla extract and beat until combined.
3. Add the flour mixture to the wet mixture and beat until you have a smooth dough.
Divide the dough in half and wrap each half in plastic wrap. Refrigerate for about one hour.
Roll out dough, cut into shapes, put in fridge for 10-15 minutes.
4. Bake at 350 degrees for 10-12 minutes.

This recipe makes about 3 dozen cookies depending on the size of your cookie cutters.

Also, when melting the chocolate, I've found that a double boiler works best, but if you prefer the microwave, be careful not to over 'nuke' the chocolate.

What I've learned from making and rolling out sugar cookies over the years is that when rolling out the dough, it's better to use powdered sugar to keep the dough from sticking, rather than just flour. This way you do not loose the sweetness of the cookie.


Saturday, January 30, 2010

Best Basic Chocolate Cookies


So here's my all time favorite cookie recipe. I split the recipe in half, like I do all my recipes when I'm trying out a new one. Feel free to double this to make about 36 cookies. You can also add in peanut butter chips, caramel pieces, chocolate chips, etc.










1 1/4 sticks butter, softened
1 cup sugar
1 egg
1/2 tsp vanilla extract
1/4 + 1/8 cup cocoa
1 cup flour
1/2 tsp baking soda
1/4 tsp salt

1.) In a medium bowl combine butter and sugar. Add the egg, then add the vanilla.
2.) In a seperate bowl add cocoa powder, flour, baking soda and salt.
3.) Slowly combine flour mixture to wet mixture.
4.) Bake at 350 degrees F for about 10 minutes.

The best thing I love about this recipe is that it is so versatile. They taste so good made as is or with peanut butter, caramel or more chocolate chips added!

Thursday, January 7, 2010

Hello,

My name is Bianca and I love baking. I do not have a culinary background and I do not work in the food industry, but I am obsessed with it! I want to share the recipes I've created and tweeked throughout the years. :)