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Archive for Whipped cream

Pineapple Cobbler via [allyou]

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Pineapple Cobbler



Yield: 8 Servings
Cost per Serving: $.46

Ingredients

Preparation

Preheat oven to 375°F. In a bowl, mix flour, salt, sugar, baking powder, milk and vanilla extract; stir until mixture forms a smooth batter. Gently stir in butter.

Spread batter evenly in a 9-by-13-inch baking dish (it will be a very thin layer) and scatter pineapple chunks evenly over batter.

Bake until pineapple has fallen to bottom of pan and top is puffed and golden brown and springs back slightly when touched in middle, 25 minutes. Cool cobbler slightly and then serve warm with vanilla ice cream or whipped cream, if desired.


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Quick & Decadent Recipe: Death by Chocolate

:iconbloookkkerschtufin:

Death by
Chocolate

This is a three layered cake, with whipped dark chocolate ganache in
the centre layered with sliced strawberries. On top, I poured over dark
chocolate ganache, piped some whipped chocolate ganache to hold the
ganache dipped strawberries… and I diced up a few strawberries to
throw around the base and the centre :D

I’ve been getting a few
requests for recipes, so here goes some pretty basic instruction on how
to do it…

Bake your favourite chocolate cake, enough to make 3
layers in a 9 inch, round cake pan. You can make it 2 layers if you
like :)
Slice up a lot of strawberries… I
don’t know exactly how many I used because it was such a long time ago,
but too many strawberries is never a problem, since they’re very nice
for snacking!
The outer layer of chocolate is simply ganache.
Ganache is melted chocolate mixed with whipping cream. The inner layer
of the cake is also made of the ganache, but I divided my recipe of
ganache into two bowls. I whipped one of the portions, and used that to
pipe around the cake as well as layer the strawberries on inside the
layers.
Assemble! You can see from the bottom right picture what
I’ve done. Cake, whipped ganache, strawberries, repeat!
I filled in
the sides that were exposed strawberry with some more whipped ganache so
that the ganache can pour over and spread evenly (or helped along with a
spatula!) any left over regular ganache was used to dip the
strawberries in. Note that the chocolate won’t fully set up and harden,
since it is not tempered chocolate. I piped some whipped ganache as a
border along the bottom of the cake and diced some strawberries to
garnish.

and that’s the general gist of what I did… you can
find pretty good chocolate cake recipes in books, online, etc… and a
recipe for ganache can be easily found online. But if you want to whip
the ganache, you’re going to have to suck it up and use whipping cream!
NO CUTTING CALORIES ON THIS ONE!!! haha


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TIRAMISU Pancakes via [steamykitchen]

Tiramisu Pancakes

A few days ago, I put a call out on Twitter for help.

Marscapone help, to be specific.

Tiramisu Many people came to the rescue, however
it was @Ivoryhut her
responded with a recipe idea that went beyond delectable.

Tiramisu Pancakes.

oh. hell yeah.

Why not have dessert for breakfast? Oh wait, this is getting
confusing. Tiramisu Is breakfast for dessert, because there’s coffee in
it right?


huh?! Never mind! Just….just…go make these pancakes!

And while you’re at it, come visit Ivory Hut food blog –  This woman can
make bread, the most beautiful striped bread
even! (and no, Ivory Hut is not her name, it’s her blogname!)

These photos and recipes are from Ivory Hut – enjoy!

~Jaden

These amazing Tiramisu Pancakes started out as a casual idea spurred
by a tweequest for things to do with half a cup of mascarpone, and the
fact that I had just posted a pancake recipe on my blog. Five batches
of pancakes later and more mascarpone cream ingested than I care to
reveal (more than half of which was simply the result of gluttony), I
now have what is proving to be the favorite breakfast item in my house.
The fact that it also easily works as a dessert gives it extra
versatility points.

The maple-butter glaze is optional, but it gives the pancakes a
nice boost of sweetness and extra maple flavor to remind you that these
are, in fact, pancakes. The mascarpone cream is what really pulls it
all together. If you’re serving this to kiddies, you can substitute
sweetened espresso or very strong coffee for the liqueur. That is, if
they’re allowed to have coffee.

I also maintain that, as decadent
as it sounds, it might be a tad healthier than regular pancakes
because you’re not drowning it in syrup. Really, there isn’t much sugar
in this recipe. For the entire batch, even if you make the glaze, you
only use about 4 tablespoons of maple syrup. That’s less than a
tablespoon per person. I think that more than makes up for the extra
mounds of cream.

~Ivory Hut

==========

Tiramisu Pancakes

recipe from Ivory Hut

(Serves about 5 reasonably hungry people)

For the pancakes:
2
cups all-purpose flour
2 tablespoons sugar
2 tablespoons cocoa
powder, slightly rounded, sifted
2 teaspoons baking powder
1/2
teaspoon baking soda
a generous pinch of salt

1 1/2 cups milk
1/2
cups sour cream
3 large eggs
4 tablespoons butter, melted
2
teaspoons vanilla
2 tablespoons instant coffee

For the glaze
(optional):
1/4 cup maple syrup
3 tablespoons softened butter
2
tablespoons coffee liqueur

For the cream:
4 oz. mascarpone
cheese
1 cup whipping cream
2 tablespoons coffee liqueur
2
tablespoons maple syrup

Instructions:

Start by preparing the cream and the glaze. For the
cream, beat all ingredients together and whip until you have soft
peaks. Set aside in the refrigerator. (Tip: this cream tastes amazing,
and is what really makes these pancakes. If you like generous amounts
of cream on your pancakes, you might want to make a double portion.)
The glaze is optional, but very, very (and I mean very) good. Simply
combine the ingredients well. Set aside.

In a medium bowl, combine the flour, sugar, cocoa
powder, baking powder, baking soda, and salt. Make sure the cocoa
powder is well sifted, so that it will dissolve evenly.

In a separate bowl, combine the milk and sour cream
until smooth (it helps to slowly dilute the sour cream with the milk
while whisking, which reduces the chances of clumps). Add the instant
coffee powder and mix well until dissolved. Whisk in the eggs, melted
butter, and vanilla. Add the wet mixture to the dry ingredients, mixing
gently until you have a slightly lumpy batter but without any large
clumps of flour. If batter is a little runny, add a tablespoon or two
of flour.I like to transfer my batter to a measuring cup or something
else with a spout, for easier cooking.

Let the batter sit while
you preheat your griddle. When griddle is hot, drop batter in portions
desired (1/4 cup for regular-sized pancakes) onto the greased griddle.
When bubbles come up and edges look cooked, gently flip to cook the
other side. Once pancakes are cooked, transfer to a plate.

Spread a small amount of the maple glaze over the top
of the pancake so it soaks in while still hot. Continue with the
remaining batter until done.

To serve, dollop a generous amount of the cream in
between layers of pancakes. Top with more cream, and then top with
shaved chocolate, or a light dusting of sifted cocoa powder.

Serve
with extra cream and/or glaze on the side for dipping. A bonus: these
pancakes taste amazing even when cold.


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