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TANGERINE CAKE

Take advantage of the citrus season and try this beautiful and bright bundt tangerine cake with a tangerine glaze. Have a slice with a cup of tea and enjoy! Make this cake a day ahead: Let glaze set, then cover and store at room temperature.



Tangerine Cake with Citrus Glaze

Yield: 12 servings

You’ll need: A 12-cup Bundt cake pan

1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
3 cups all-purpose flour (spooned and leveled), plus more for pan
1 teaspoon baking soda
1 teaspoon fine salt
2 cups granulated sugar
6 large eggs
2 Tablespoons finely grated tangerine zest, plus 1/2 cup tangerine juice (from 6 tangerines)
2 Tablespoons orange-flavored liqueur, such as Grand Marnier
3/4 cup low-fat plain yogurt
1 teaspoon pure vanilla extract

For the Glaze
1-1/2 cups confectioners’ sugar
3 Tablespoons tangerine juice (from 2 tangerines)

*** For directions please watch the video.

Want more bundt cake recipes? try these…

Blueberry-Lemon Bundt Cake

Blueberry-Lemon Bundt Cake

Chocolate Bundt Cake

Chocolate Bundt Cake

Tangerine Cake

Tangerine Cake with Citrus Glaze

Posted on Jan 27, 2015

CHOCOLATE PUDDING CAKE

If I told you that you could make a dessert with a creamy pudding-like bottom and airy cake-like top with only six ingredients, would you believe me? Well, allow me to introduce you to chocolate pudding cake, which has, yes, only six ingredients and no flour. Watch and learn how to make this all-in-one delight in just a few minutes!

Chocolate Pudding Cake
Yield: 6 servings

Butter, room temperature, for baking dish
1/2 cup granulated sugar, plus more for baking dish
6 large eggs, room temperature, separated
6 ounces semisweet chocolate (56 to 61 percent cacao), melted
1/2 teaspoon salt
Confectioners’ sugar, for dusting

*** For directions please watch the video.

Want more chocolate recipes? Try these…

Potted Chocolate-Mint Puddings

Potted Chocolate-Mint Puddings

Pound-Cake Tiramisu

Pound-Cake Tiramisu

Chocolate Pudding Cake

Chocolate Pudding Cake

Posted on Jan 20, 2015

COOKIE CUPCAKES

What’s the ultimate dessert? A cookie cupcake with raspberry frosting! This cupcake has an Oreo cookie tucked inside a moist and chocolatey center, everybody will love this special treat. Who could possibly say no to that? Ok…not a chocolate lover? That’s easy, just tuck vanilla sandwich cookies in vanilla cupcakes. Store un-frosted cupcakes, in an airtight container, at room temperature, for up to 2 days.

Cookie Cupcakes with Raspberry Fluff Frosting
Yield: 12 cupcakes

You’ll need:

1 cup (2 sticks) plus 2 tablespoons unsalted butter, room temperature
1/2 cup unsweetened cocoa powder
1 cup all-purpose flour (spooned and leveled)
1 cup granulated sugar
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon fine salt
1 large egg
1 large egg yolk
1/2 cup buttermilk
1/2 teaspoon pure vanilla extract
12 cream-filled chocolate sandwich cookies
3 Tablespoons seedless raspberry jam
3 cups marshmallow topping
1/3 cup confectioners’ sugar

*** For directions please watch the video.

Want more cupcake recipes? Try these…

Cookie Cupcakes

Chocolate Chip Cookie Cupcakes

Raspberry-Filled Molten Chocolate Cupcakes

Raspberry-Filled Molten Chocolate Cupcakes

Jam Cupcakes with Chocolate Frosting

Jam Cupcakes with Chocolate Frosting

Posted on Dec 30, 2014

RICOTTA, MANGO, COCONUT BUCHE DE NOEL

Let’s bring a tropical flair to the yule log, Christmas log, or Buche de Noel. Watch and learn how to make this super easy ricotta, mango, coconut Buche de Noel. You can substitute the ricotta for the mascarpone cheese.

Ricotta, Mango, Coconut Buche de Noel
Yield: 10 to 12 Servings

You’ll need: 12˝ x 18˝ (30 cm x 45 cm) jelly roll pan

1/2 cup (125 mL) unsweetened grated coconut
6 eggs, yolks and whites separated
1 cup (250 mL) + 2 Tablespoons (30 ml) granulated sugar
2 teaspoons (10 mL) vanilla extract
1 cup (250 mL) cake or pastry flour
3 cups (750 mL) fresh or frozen mangoes, diced
1 cup (250 mL) ricotta
1 cup (250 mL) 35% cream

1. Preheat oven to 375°F (190°C). Spread grated coconut out on a baking sheet and toast 4 to 5 minutes. Let cool.
2. In a bowl, use an electric beater to whip egg whites until they hold firm peaks. Reserve.
3. In a large bowl, beat egg yolks along with ½ cup (125 ml) sugar and 1 teaspoon (5 ml) vanilla for about 5 minutes or until thick and creamy.
4. Add flour by sifting it over the bowl.
5. Incorporate beaten egg whites, gently folding dough with a spatula.
6. Spread dough out on a 12˝ x 18˝ (30 cm x 45 cm) cookie sheet previously greased and covered with parchment paper. Bake in oven for 10 minutes.
7. Remove from oven and flip onto a clean, moist cloth. Remove parchment paper and roll cake onto itself. Let cool.
8. To make the filling, in a saucepan, mix ½ cup (125 ml) sugar and the mangoes and cook over medium heat for 10 minutes. Add a bit of water if the mangoes are not ripe enough. Let cool.
9. Reduce to a purée using a food processor or a blender, then add Ricotta and process until a smooth consistency is achieved.
10. Whip cream along with 2 Tablespoons (30 ml) sugar and the remaining vanilla, then reserve in refrigerator.
11. Unroll the cooled cake and spread the Ricotta mixture over the inside surface. Roll the cake up again. Garnish the outside of the log with the whipped cream and sprinkle with toasted coconut.

Want more yule log, Christmas log, or Buche de Noel recipes. Try these….

ricotta, mango, coconut buche de noel

Chocolate-Espresso Buche de Noel

Walnut Orange Buche de Noel

Walnut Orange Buche de Noel

Chocolate Praline Buche de Noel

Chocolate Praline Buche de Noel

Mint Chocolate Cheesecake Bûche de Noël

Mint Chocolate Cheesecake Bûche de Noël

Posted on Dec 10, 2014

PUMPKIN CAKE ROLL RECIPE

Thanksgiving is fast approaching, how about making something new and exciting this year?!?! This special dessert solves the problem of what to make when you want pumpkin, but don’t want pie. Bake a pumpkin cake roll! This cake roll can be made ahead and frozen for up to 1 month.

*Substitute canned pumpkin.
**Substitute 2 tablespoons finely chopped crystallized ginger.

Pumpkin Cake Roll
Yield: 12 Servings

You’ll need: A 15-x 10- x 1-inch baking pan

For the cake:
Powdered sugar
3 eggs
1 cup granulated sugar
2/3 cup mashed cooked pumpkin*
3/4 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger**
1/4 teaspoon ground nutmeg
1/2 cup chopped walnuts, if desired

For the filling:
1/3 cup butter, softened
2 (3-ounce) packages cream cheese, softened
1 teaspoon pure vanilla extract
1-1/2 cups powdered sugar
1/2 teaspoon ground ginger
Powdered sugar, if desired

*** For directions please watch the video.

Want more pumpkin recipes? Then try these…

Pumpkin-Chocolate Tiramisu recipe

Pumpkin Chocolate Tiramisu

pumpkin flan

Pumpkin Flan

Gluten-Free Pumpkin-Ginger Cupcakes

Gluten-Free Pumpkin-Ginger Cupcakes

pumpkin cake roll

Mini Pumpkin Whoopie Pies

Posted on Nov 11, 2014

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