Carrot Cake

CREATIVIDADES LATINAS

TALLER DE REPOSTERIA

Carrot Cake

Ingredients

1 can (250 grams) of shredded pineapple

2 cups of all purpose flour

2 teaspoon of baking powder  

1 ½ teaspoon of baking soda

2 teaspoons of ground cinnamon

1 teaspoons of salt

2 cups of sugar

1 ½ cup of oil

4 Eggs

2 cups of finely shredded carrots

½ cup of shredded coconut,

Pecans or Raisins to the taste.

Preparation:

Sift the flour, baking powder, cinnamon, salt and baking soda and have them ready. In a medium Speedy mixer add oil, sugar and one by one add the eggs. Mix good for about 5 minutes.

Add the shredded carrots, the drained pineapple and shredded coconut. Pour to mold previously buttered and covered with flour.

Cook in oven at 350º for 45 minutes.

Bring out, and let cool for 10 minutes and turn.

Let it cool completely to then decorate.

Decoration:

Cream cheese cream

240 grams. (8 oz.) 1 box of Philadelphia cream cheese.

115 grams. (4 oz.) 2 Tbsp. Butter

350 grams. (2 cups) ¾ cup of powder sugar

1 teaspoon vanilla

1 teaspoon of shredded lemon peel.

Or you can substitute for 5 to 10 drops of lemon juice.

In Blender:

Blend butter and cream cheese, add sugar little by little, vanilla and the lemon Peel and decorate to your taste.

Recipe enough for about 12 person using 2- 9" round cake pans.

@2012CreatividadesLatinas.com/originalespañolenblogdecreatividadeslatinas. Phot by Nanny Scherer.

Lemon Cake recipe and Lemon Curd

Lemon Cake Recipe

Queque de Limon

Ingredients

1 Group:

1 cup (2 sticks) unsalted butter, room temperature, plus more for pans

2 cups sugar

1 tablespoon lemon zest

2 large eggs plus 3 large egg yolks

2 tablespoons fresh lemon juice or vanilla extract

2Group:

3 cups all-purpose flour (spooned and leveled), ½ cup more for pans

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon salt

3Group:

1 cup low-fat buttermilk

1/2 cup sugar and 1/2 cup water

1 lemon, thinly sliced and seeded

1/4 cup fresh lemon juice

Directions

Preheat oven to 350 degrees.

Butter and flour two 9-by-2-inch cake pans, tapping out excess flour.

In a medium bowl, whisk flour, baking powder, baking soda, salt, and lemon zest.

In a large bowl, using an electric mixer, beat butter and 1 1/2 cups sugar until light and fluffy. With mixer on low, beat in eggs and yolks, one at a time. Beat in 2 tablespoons lemon juice. Alternately beat in flour mixture and buttermilk beginning and ending with flour mixture; mix just until combined.

Divide batter between pans; smooth tops. Bake until cakes pull away from sides of pans, 35 to 40 minutes.

Let cool in pans 15 minutes. Run a knife around edges of pans and invert cakes onto a wire rack.

While cakes are baking, bring remaining 1/2 cup sugar and 1/2 cup water to a boil in a saucepan. Add lemon slices and simmer 25 minutes. Using a slotted spoon, transfer lemon slices to a waxed-paper-lined plate. Stir remaining 1/4 cup fresh lemon juice into syrup.

Using a toothpick, poke holes in warm cakes on rack. Brush with lemon syrup. Let cool completely. Prepare frosting, substituting 2 tablespoons fresh lemon juice for vanilla extract. Frost cooled cakes and top with candied lemon slices.

A few changes to our basic vanilla cake recipe turn it into this sunny lemon version. Reserve the egg whites left over from the cake for the frosting.

A few changes to our basic vanilla cake recipe turn it into this sunny lemon version. Reserve the egg whites left over from the cake for the frosting.



Photo:

Using a slotted spoon, transfer lemon slices to a waxed-paper-lined plate. Stir remaining 1/4 cup fresh lemon juice into syrup.

Using a toothpick, poke holes in warm cakes on rack. Brush with lemon syrup. Let cool completely. Prepare frosting

Lemon Curd

Ingredients

·        

• 1 cup sugar
• 1 tablespoon finely grated lemon zest, plus 2/3 cup fresh lemon juice
• 8 large egg yolks (egg whites reserved for another use)**
• 1/4 teaspoon coarse salt 
• 1 1/4 sticks unsalted butter (10 tablespoons), cut into 1/2-inch pieces

** Reserve the egg whites left over from the cake for the frosting.

Directions

1.     In a medium saucepan, off heat, whisk together sugar, zest, and egg yolks; whisk in lemon juice and salt.

2.     Add butter and place pan over medium-high. Cook, whisking constantly, until butter has melted, mixture is thick enough to coat the back of a spoon, and small bubbles form around the edge of pan, about 5 minutes (do not boil).

3.     Remove pan from heat while continuing to whisk. Pour curd through a fine-mesh sieve into a glass bowl. Press plastic wrap against the surface of curd and refrigerate until cool.

You ca store or refrigerate in an airtight container, up to 2 weeks.

Reference

Meyer lemon From Wikipedia, the free encyclopedia

Citrus × meyeri, the Meyer lemon, is a citrus fruit native to China thought to be a cross between a true lemon and either a mandarin or common orange. It was introduced to the United States in 1908 as S.P.I. #23028^[1] by the agricultural explorer Frank Nicholas Meyer, an employee of the United States Department of Agriculture who collected a sample of the plant on a trip to China.^[2]

The Meyer lemon is commonly grown in China in garden pots as an ornamental tree. It became popular as a food item in the United States after being rediscovered by chefs such as Alice Waters at Chez Panisse during the California Cuisine revolution.^[3][4] Popularity further climbed when Martha Stewart began featuring them in her recipes.^[2]

See more in : http://en.wikipedia.org/wiki/Meyer_lemon

There are three phases to The Master Cleanse:

Lemonade Diet Recipe

SEE:  http://themastercleanse.org/

Lemon (Citrus) is a Miraculous Product to Kill Cancer Cells

SEE: http://healingrecipes.ws/lemon-citrus-is-a-miraculous-product-to-kill-cancer-cells

Coarse Salt vs. Table Salt

SEE: http://www.buzzle.com/articles/coarse-salt-vs-table-salt.html

Growing Your Indoor Meyer Lemon Tree

SEE: http://meyerlemontree.com/indoorlemontree.html

 

Italian Meringue Buttercream. Recipe and Video

Italian Meringue Buttercream

Ingredients

1 1/4 cups sugar

5 large egg whites

Pinch of cream of tartar

1 pound (4 sticks) unsalted butter, chilled

1 teaspoon pure vanilla extract

Directions

1. In a small saucepan over medium heat, bring sugar and 2/3 cup water to a boil.

Continue boiling until syrup reaches 238 degrees on a candy thermometer (soft-ball stage).

2. Meanwhile, place egg whites in the bowl of a standing mixer fitted with the whisk attachment, and beat on low speed until foamy.

Add cream of tartar, and beat on medium-high speed until stiff but not dry; do not overbeat.

3. With mixer running, add syrup to whites in a stream, beating on high speed until no longer steaming, about 3 minutes.

Add butter bit by bit, beating until spreadable, 3 to 5 minutes; beat in vanilla.

If icing curdles, keep beating until smooth.

Italian Meringue Buttercream recipe and Video.

Chocolate Mocha Cake, Chocolate Mousse, Fudge Frosting, and classic Chocolate Buttercream,

CREATIVIDADES LATINAS

 Chocolate Mocha Cake

 Ingredients:
2 cups all-purpose flour
2 cups white sugar
2/3 cup unsweetened cocoa powder
1/2 cup vegetable oil
2 eggs
1 cup buttermilk
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon baking powder
1 tablespoon instant coffee powder
1 cup hot water

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease two 8 inch round cake pans. Measure flour, sugar, cocoa, oil, eggs, buttermilk, baking powder, soda, and salt into a mixing bowl. Dissolve instant coffee in hot water, and add to mixing bowl.
Beat at medium speed for 2 minutes until smooth; batter will be thin. Pour into prepared pans.
Bake for 30 to 35 minutes, or until an inserted wooden pick comes out clean.
Cool in pans for 10 minutes, and then turn out onto racks to cool completely. Frost cooled cake with Coffee Icing.
After frosting, melt some semisweet chocolate baking squares or chips in a double boiler.
Drizzle chocolate around top outside edges letting it run down sides, or over top of cake.

Easy Chocolate Mousse

 Filling 1 small box instant chocolate pudding (3.9 oz) 2 c. heavy cream or whipping cream.
Combine the pudding mix and heavy cream in a mixing bowl.
I prefer to mix with a hand held mixer, but a whisk is just fine too. If using a mixer, start on low speed until well combined.
Then, switch to high speed and whip the pudding until thick and fluffy.
If mousse is too thick, mix in a little bit of heavy cream or milk to reach desired consistency.
If mixing by hand, simply whisk rapidly for a couple of minutes or until mixture is nice and thick.
Refrigerate until ready to use. 
I love this as a filling for my chocolate cakes!

Fudge Frosting
1 cup heavy whipping cream
2 tablespoons sugar
2 tablespoons light corn syrup
16 squares (1 once each) semisweet chocolate
¼ cup butter, cubed.
For frosting combine cream, sugar and corn in a saucepan. Bring to a full boil over medium heat, stirring constantly. Remove from heat; stir in chocolate and butter until melted. Transfer to a bowl. Refrigerate until spreadable, stirring occasionally



Classic Chocolate Buttercream
2 sticks butter, softened (unsalted) 6 c. powdered sugar (1 3/4 lb.) 1 c. cocoa, sifted (2 ½ oz) 1/3 c. milk 2 t vanilla Soften butter.

Cream butter for approximately one1 min.(on medium speed). Add vanilla. Add powdered sugar and cocoa powder. Add most of the milk. Beat at medium speed 1 minute. Reduce speed to low. Beat an additional two to three minutes, adding remaining milk as needed. This is my favorite chocolate frosting! Recipe can easily be doubled or halved. This recipe makes approximately 6 cups of frosting.

 http://100simpledeliciousdessertrecipe.blogspot.com/


http://www.creatividadeslatinas.com

Carotino Oil

The Golden cooking oil
for good nutrition

Carotino is a new cholesterol-free cooking oil that adds more than just color to your meals. Carotino’s distinctive golden appearance comes from the alpha and beta carotenes it contains – the same nutrients that give carrots, tomatoes and red peppers their colour.
A little Carotino goes a long way. Just one tablespoon will make a substantial contribution towards your Recommended Daily Allowance (RDA) of nutrients like Vitamin A, Vitamin E and Omega 3 – essential for healthy skin, hair, teeth and good vision. Carotino is also 100% natural, Halal, Kosher and Vegan.
By substituting Carotino for your usual cooking oil, you can add a subtle golden colour to almost any dish. Unlike olive oil, its flavour and odour free, so it brings out the natural taste of the food without overpowering it – perfect for many Asian recipes. And with its high smoke point of 200°C, Carotino is great for deep-fried and BBQ dishes, where intense heat can otherwise leave food scorched and bitter.
Carotino is perfect for sautéing, baking, roasting and salad dressings – you can use it instead of olive or vegetable oil in all your favourite dishes.

 See more in : http://www.carotino.com.au/palm_oil_cooking_tips.php

Lemon Curd Filling

Lemon Curd Filling

3/4 cup sugar

1/4 cup cornstarch

1 cup water

2 large egg yolks, lightly beaten

2 T butter

1 T grated lemon zest

4 tablespoons fresh lemon juice

Combine sugar and cornstarch in a saucepan over medium heat.  Pour in water.  Stir constantly, until mixture thickens and comes to a boil (3-4 minutes).  Boil, stirring, for 1 minute more..  Remove the pan from the heat. Spoon about 1/2 cup of the hot mixture into a small bowl with egg yolks and stir quickly until combined.  Continue stirring, while turning the egg mixture into the saucepan.  Return pan to medium heat and cook, stirring, until the curd is thickened and lemon colored (1-2 min).  Remove from heat and stir in the butter, lemon juice, and lemon zest.– Cool.

Now it’s ready!  This is such a delicious filling!  Use it alone, or pair it with a whipped cream filling between your white, yellow, or coconut layers.

http://www.creatividadeslatinas.com/

Sweetened Whipped Cream Filling

Sweetened Whipped Cream Filling

1 cup heavy cream

1/4 cup confectioner’s sugar

1/2 t vanilla

Freeze your mixing bowl and beaters for a few minutes while you get everything ready.  Pour the whipping cream into the mixer on high speed until cream begins to thicken (approx 1 1/2 minutes).  Stop the mixer and add the sugar and vanilla.  Beat on high speed until stiff peaks form.

You’ll want to use this as a filling rather than a frosting for stability reasons.  I love this as a filling, paired with lemon curd in between layers of white cake.  For chocolate cakes, I like to stir in crushed oreos for an oreo whipped cream filling.   You will need to refrigerate, and don’t forget to pipe a buttercream dam!  Enjoy!

http://www.creatividadeslatinas.com/