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Showing posts with label amazing. Show all posts
Showing posts with label amazing. Show all posts

 

ricotta cake with chocolate pipettes


Ricotta cake is a delicious and versatile dessert that is perfect for any occasion. It is made with ricotta cheese, which gives it a moist and creamy texture. The cake can be flavored with vanilla extract, lemon zest, or other spices. It can also be topped with fresh fruit, whipped cream, or chocolate ganache.

 

INGREDIENTS:

  • 1 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 10 tablespoons unsalted butter, softened
  • 1 1/3 cups sugar
  • 2 large eggs
  • 1 tablespoon pure vanilla extract
  • 1 15 ounce container whole milk ricotta cheese
  • 1 cup mini chocolate chips

INSTRUCTIONS:

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
  2. In a medium bowl, whisk together flour, baking powder, and salt.
  3. In a large bowl, cream together butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
  4. Add the ricotta cheese to the butter mixture and mix until combined.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in the chocolate chips.
  6. Pour the batter into the prepared baking pan and bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
  7. Let the cake cool completely before serving.

TIPS:

  • For a richer flavor, use dark chocolate chips or chopped nuts.
  • Add 1/2 cup of grated lemon zest to the batter for a lemon ricotta cake.
  • Serve the cake with a dusting of powdered sugar or a dollop of whipped cream.

portion of ricotta cake with chocolate pipettes

VARIATIONS:

  • Add 1/2 cup of chopped dried fruit, such as cranberries or raisins, to the batter.
  • Top the cake with a layer of fresh berries, such as strawberries, raspberries, or blueberries.
  • Drizzle the cake with chocolate ganache or a lemon glaze.

BENEFITS:

  • High in protein: Ricotta cheese is a good source of protein, which is essential for building and repairing muscle tissue.
  • High in calcium: Ricotta cheese is also a good source of calcium, which is important for strong bones and teeth.
  • Relatively low in calories and fat: Ricotta cake is a relatively low-calorie and low-fat dessert, making it a good choice for people who are watching their weight.
  • Versatile: Ricotta cake can be flavored and decorated in many different ways, making it a versatile dessert that can be enjoyed by people of all ages.

NUTRITIONAL VALUE:

One serving of ricotta cake (about 1 slice) contains approximately:

  • Calories: 200
  • Fat: 10g
  • Saturated Fat: 5g
  • Cholesterol: 40mg
  • Sodium: 200mg
  • Carbohydrates: 25g
  • Sugar: 15g
  • Protein: 5g

Tips for Making Ricotta Cake Healthier:

  • Use whole wheat flour instead of all-purpose flour. Whole wheat flour is a good source of fiber and other nutrients.
  • Reduce the amount of sugar in the recipe by 1/4 cup.
  • Add 1/2 cup of chopped nuts or dried fruit to the batter for extra fiber and nutrients.
  • Serve ricotta cake with fresh fruit or yogurt for a healthier dessert.

Overall, ricotta cake is a healthy and delicious dessert option. It is a good source of protein and calcium, and it is relatively low in calories and fat. Ricotta cake can also be made healthier by using whole wheat flour, reducing the amount of sugar, and adding nuts or dried fruit to the batter.

portion of ricotta cake with chocolate pipettes

Enjoy! šŸ˜‹šŸ˜‹

RICOTTA CAKE RECIPE

 


INGREDIENTS:

  • 1 (15.25-ounce) box chocolate cake mix, or 1 (18-ounce) package fudge brownie mix
  • 1-3 large eggs (per package instructions)
  • 1/4 to 3/4 cup water (per package instructions)
  • 1/3 cup vegetable oil (or amount per package instructions)
  • 2 (3.9-ounce) boxes instant chocolate pudding mix (not cook-n-serve)
  • 4 cups cold whole milk
  • 1 (8-ounce) container frozen whipped topping, thawed
  • 1 chocolate crĆØme sandwich cookies, such as Oreos, or 8 (1.4-ounce) English toffee candy bars, such as Heath bars, or a combination.

INSTRUCTIONS:

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
  2. Prepare chocolate cake or brownie mix according to package directions. Pour batter into prepared pan and bake for 20-30 minutes, or until a toothpick inserted into the center comes out clean.
  3. Let cake or brownies cool completely.
  4. In a large bowl, whisk together chocolate pudding mix and milk until smooth and thick.
  5. To assemble trifle, crumble half of the cake or brownies into the bottom of a trifle dish or large glass bowl. Top with half of the pudding mixture, half of the whipped topping, and half of the crushed cookies or candy bars. Repeat layers.
  6. Refrigerate for at least 2 hours, or overnight.
  7. Serve and enjoy!

TIPS:

  • For a richer chocolate flavor, use dark chocolate cake mix or brownies.
  • To make a chocolate ganache to drizzle over the top of the trifle, heat 1 cup heavy cream and 1 cup semisweet chocolate chips in a saucepan over low heat until melted and smooth.
  • Garnish with chocolate shavings, fresh berries, or mint leaves.


VARIATIONS:

  • Add a layer of chocolate mousse or chocolate ganache between the layers.
  • Use different types of cookies or candy bars, such as chocolate chip cookies, graham crackers, or peanut butter cups.
  • Add a layer of fresh fruit, such as strawberries, raspberries, or bananas.
  • For a coffee flavored trifle, use coffee flavored cake mix or brownies and coffee flavored pudding mix.

BENEFITS:

Chocolate trifle is a delicious and decadent dessert, but it can also be a good source of nutrients. The cake or brownies provide carbohydrates and protein, while the pudding and whipped topping provide calcium and other minerals. The chocolate also contains antioxidants, which can have health benefits.

NUTRITIONAL VALUE:

Here is a breakdown of the nutritional value of a serving of chocolate trifle (about 1 cup):

  • Calories: 477
  • Total Fat: 27g
  • Saturated Fat: 7.3g
  • Trans Fat: 0.4g
  • Polyunsaturated Fat: 11g
  • Monounsaturated Fat: 7.5g
  • Cholesterol: 61mg
  • Sodium: 350mg
  • Total Carbohydrates: 56g
  • Dietary Fiber: 0.3g
  • Sugars: 18g
  • Protein: 4.9g

Chocolate trifle is a good source of:

  • Calcium: 10% of the daily recommended value (DV)
  • Iron: 6% of the DV
  • Potassium: 4% of the DV
  • Vitamin A: 4% of the DV
  • Vitamin C: 2% of the DV

Chocolate trifle is also a good source of antioxidants. Antioxidants can help protect your cells from damage and may reduce your risk of chronic diseases such as heart disease, cancer, and Alzheimer's disease.

However, it is important to note that chocolate trifle is also high in calories, sugar, and saturated fat. It is important to eat chocolate trifle in moderation and as part of a healthy diet.

 


 

Here are some tips for making chocolate trifle healthier:

  • Use dark chocolate cake mix or brownies. Dark chocolate is lower in sugar and higher in antioxidants than milk chocolate.
  • Use low-fat or fat-free pudding and whipped topping.
  • Add a layer of fresh fruit, such as strawberries, raspberries, or bananas.
  • Reduce the amount of sugar in the pudding mixture.
Enjoy! šŸ˜‹šŸ˜‹

CHOCOLATE TRIFLE RECIPE

 


INGREDIENTS:

For the cake:

  • 2 cups all-purpose flour
  • 3 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 3 ripe bananas, peeled and mashed
  • 1/2 cup unsalted butter, softened to room temperature
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup almond milk

For the streusel topping:

  • 1/2 cup cold unsalted butter, cut into small cubes
  • 1 cup all-purpose flour
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 1 teaspoon ground cinnamon.

INSTRUCTIONS:

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan.

2. In a medium bowl, whisk together the flour, baking powder, cinnamon, and salt.

3. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.

4. Add the mashed bananas to the butter mixture and stir until combined. Gradually add the dry ingredients to the wet ingredients, alternating with the almond milk. Beat until just combined.

5. Pour the batter into the prepared baking pan.

6. To make the streusel topping, combine the cold butter, flour, light brown sugar, granulated sugar, and cinnamon in a bowl. Use your fingers to work the ingredients together until a crumbly mixture forms.

7. Sprinkle the streusel topping over the batter.

8. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

9. Let cool completely before serving.

TIPS:
  • Use ripe bananas. The riper the bananas, the sweeter and more flavorful the cake will be.
  • Don't overmix the batter. Overmixing can make the cake tough.
  • Be sure to grease and flour the baking pan well. This will help prevent the cake from sticking.
  • Sprinkle the streusel topping evenly over the batter. This will ensure that the cake has a nice crumbly top crust.
  • Bake the cake until a toothpick inserted into the center comes out clean. Don't overbake the cake, or it will be dry.
  • Let the cake cool completely before serving. This will help the cake set and make it easier to slice.

Here are some additional tips:

  • For a richer flavor, use whole milk instead of almond milk.
  • To add a nutty flavor, add 1/2 cup of chopped walnuts or pecans to the batter.
  • For a chocolatey twist, add 1/2 cup of mini chocolate chips to the batter.
  • To make a streusel topping with less sugar, reduce the light brown sugar and granulated sugar to 1/2 cup each.
  • To make a gluten-free banana coffee cake, use gluten-free flour instead of all-purpose flour.

VARIATIONS:

  • Chocolate banana coffee cake: Add 1/2 cup of cocoa powder to the batter.
  • Blueberry banana coffee cake: Fold in 1 cup of blueberries to the batter.
  • Streusel banana coffee cake: Sprinkle the top of the cake with a streusel topping made with butter, flour, sugar, and cinnamon.
  • Nutty banana coffee cake: Add 1/2 cup of chopped nuts, such as walnuts, pecans, or almonds, to the batter.
  • Spiced banana coffee cake: Add 1 teaspoon of ground nutmeg, 1/2 teaspoon of ground cloves, and 1/4 teaspoon of ground ginger to the batter.

BENEFITS:

  • Bananas are a good source of potassium, vitamin C, and dietary fiber. Potassium can help lower blood pressure, vitamin C is important for immune function, and dietary fiber can help with digestion.
  • Whole wheat flour is a good source of complex carbohydrates, which can help you feel fuller longer.
  • Almonds are a good source of protein, healthy fats, and vitamin E. Protein is important for muscle growth and repair, healthy fats can help lower cholesterol levels, and vitamin E is an antioxidant that can protect the body from damage.



NUTRITION VALUE:

A one-slice serving of banana coffee cake typically contains about 211 calories, 49 grams of carbohydrates, 1 gram of fat, and 4 grams of protein. It is also a good source of potassium, vitamin C, and dietary fiber.

Tips to make a healthier banana coffee cake:

  • Use whole wheat flour instead of all-purpose flour, and reduce the amount of sugar in the recipe.
  • You can also add other healthy ingredients to the cake, such as fruits, nuts, and seeds.
  • To make a gluten-free banana coffee cake, use gluten-free flour instead of all-purpose flour.
Enjoy! šŸ˜‹šŸ˜‹

BANANA COFFEE CAKE RECIPE

 


INGREDIENTS:

  • 1 1/2 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/4 cups milk
  • 1 large egg
  • 1 teaspoon vanilla extract
  • Vegetable oil for frying
  • Powdered sugar for dusting

INSTRUCTIONS:

  1. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  2. In a separate bowl, whisk together the milk, egg, and vanilla extract.
  3. Add the wet ingredients to the dry ingredients and whisk until just combined. Be careful not to overmix, as this will make the funnel cakes tough.
  4. Heat the oil in a large pot or Dutch oven over medium-high heat to 375 degrees F (190 degrees C).
  5. Pour the batter into a funnel or squeeze bottle.
  6. Hold the funnel or squeeze bottle over the hot oil and drizzle the batter in a spiral motion to form a funnel cake.
  7. Fry the funnel cake for 1-2 minutes per side, or until golden brown and crispy.
  8. Remove the funnel cake from the oil and drain on a paper towel-lined plate.
  9. Dust the funnel cake with powdered sugar and serve immediately.

TIPS:

  • For a thinner batter, add more milk. For a thicker batter, add more flour.
  • To prevent the batter from sticking to the funnel, dip the funnel in hot oil before each use.
  • If the oil is too hot, the funnel cakes will brown too quickly and not cook through. If the oil is not hot enough, the funnel cakes will be greasy.
  • Do not overcrowd the pot when frying the funnel cakes. This will lower the temperature of the oil and cause the funnel cakes to grease up.


VARIATIONS:

  • Chocolate Funnel Cake: Add 1/4 cup of cocoa powder to the batter.
  • Funnel Cake Bites: Pour the batter by spoonfuls into the hot oil and fry until golden brown.
  • Cinnamon Funnel Cake: Dust the funnel cake with cinnamon sugar instead of powdered sugar.
  • Fruit Funnel Cake: Top the funnel cake with fresh fruit, such as strawberries, blueberries, or bananas.
  • Caramel Funnel Cake: Drizzle the funnel cake with caramel sauce and serve with a scoop of vanilla ice cream.

BENEFITS:

Funnel cakes are a delicious and decadent dessert, but they are not particularly nutritious. However, they can be made slightly healthier by using whole wheat flour and substituting skim milk for regular milk. Additionally, toppings such as fresh fruit and nuts can add nutrients and fiber to funnel cakes.

NUTRITION VALUE:

A slice of funnel cake (1/4 of a 9-inch funnel cake) contains approximately:

  • Calories: 350
  • Fat: 15 grams
  • Saturated Fat: 5 grams
  • Cholesterol: 50 milligrams
  • Sodium: 250 milligrams
  • Carbohydrates: 45 grams
  • Sugar: 20 grams
  • Protein: 5 grams


It is important to note that the nutrition value of funnel cakes can vary depending on the recipe used and the ingredients used. For example, using whole wheat flour and skim milk will reduce the calorie, fat, and saturated fat content of the funnel cakes. Additionally, adding toppings such as fresh fruit and nuts will also increase the calorie and nutrient content of the funnel cakes.

Overall, homemade funnel cakes are a delicious and occasional treat. However, it is important to be mindful of the portion size and calorie content, especially if you are watching your weight or have any dietary restrictions.


Enjoy! šŸ˜‹šŸ˜‹

HOMEMADE FUNNEL CAKE RECIPE

 


INGREDIENTS:

For the crust:

  • 2 cups graham cracker crumbs
  • 6 tablespoons butter, melted
  • 1/4 cup sugar

For the filling:

  • 4 packages (8 ounces each) cream cheese, softened
  • 1 and 1/4 cups granulated sugar
  • 1 tablespoon packed lemon zest (about 1 lemon)
  • 1/2 cup fresh lemon juice (about 3-4 lemons), at room temperature
  • 1/3 cup sour cream or plain yogurt, at room temperature
  • 1 teaspoon pure vanilla extract
  • 3 large eggs, at room temperature

INSTRUCTIONS:

  1. Preheat oven to 325 degrees F (165 degrees C).
  2. In a small bowl, combine the graham cracker crumbs, melted butter, and sugar. Press into the bottom and up the sides of a 9-inch springform pan.
  3. In a large bowl, cream together the cream cheese and granulated sugar until light and fluffy. Beat in the lemon zest, lemon juice, sour cream, and vanilla extract until just combined. Add the eggs one at a time, beating well after each addition.
  4. Pour the filling into the prepared crust and bake for 50-60 minutes, or until the center is almost set.
  5. Let the cheesecake cool completely before removing it from the pan.

TIPS:

  • For a smoother cheesecake, use a food processor to grind the graham crackers into crumbs.
  • To prevent the cheesecake from cracking, do not overmix the batter.
  • Bake the cheesecake in a water bath to help prevent cracking. To do this, place the springform pan in a larger baking dish and fill the baking dish with hot water until it comes halfway up the sides of the springform pan.
  • Let the cheesecake cool completely before removing it from the pan. This will help prevent it from breaking.




VARIATIONS:

  • Blueberry Lemon Cheesecake: Add 1 cup of blueberries to the filling.
  • Raspberry Lemon Cheesecake: Add 1 cup of raspberries to the filling.
  • Strawberry Lemon Cheesecake: Add 1 cup of strawberries to the filling.
  • Lemon Meringue Cheesecake: Top the cheesecake with a meringue topping before baking.
  • White Chocolate Lemon Cheesecake: Add 1/2 cup of white chocolate chips to the filling.
  • Lemon Nutella Cheesecake: Add 1/2 cup of Nutella to the filling.
  • Lemon Oreo Cheesecake: Crush 1 package of Oreos and add them to the crust.
  • Lemon Biscoff Cheesecake: Crush 1 package of Biscoff cookies and add them to the crust.

BENEFITS:

Lemons are a good source of vitamin C, which is an antioxidant that can help boost the immune system. They also contain potassium, which is important for blood pressure regulation. Additionally, lemons contain citric acid, which can help to improve digestion.


NUTRITION VALUE:

A slice of lemon cheesecake (1/8 of a 9-inch cheesecake) contains approximately:

  • Calories: 250
  • Fat: 15 grams
  • Saturated Fat: 9 grams
  • Cholesterol: 60 milligrams
  • Sodium: 200 milligrams
  • Carbohydrates: 25 grams
  • Sugar: 20 grams
  • Protein: 5 grams


It is important to note that the nutrition value of lemon cheesecake can vary depending on the recipe used and the ingredients used. For example, using full-fat cream cheese and sour cream will increase the calorie, fat, and saturated fat content of the cheesecake. Additionally, adding toppings such as whipped cream or chocolate chips will also increase the calorie and fat content of the cheesecake.

Overall, lemon cheesecake is a delicious and decadent dessert. However, it is important to be mindful of the portion size and calorie content, especially if you are watching your weight or have any dietary restrictions.


Enjoy! šŸ˜‹šŸ˜‹

LEMON CHEESECAKE RECIPE

 


INGREDIENTS:

  • 12 jalapeƱos
  • 1 (8-ounce) block cream cheese, softened
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup chopped green onion
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 12 slices bacon

INSTRUCTIONS:

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Halve the jalapeƱos lengthwise and remove the seeds and ribs.
  3. In a medium bowl, combine the cream cheese, cheddar cheese, green onion, garlic powder, salt, and pepper.
  4. Fill each jalapeƱo half with the cheese mixture.
  5. Wrap each jalapeƱo half in a slice of bacon and secure with a toothpick.
  6. Place the jalapeƱo poppers on a baking sheet lined with parchment paper.
  7. Bake for 20-25 minutes, or until the bacon is crispy and the cheese is melted and bubbly.
  8. Serve immediately with your favorite dipping sauce, such as ranch dressing or blue cheese dressing.

TIPS:

  • If you want to make your jalapeƱo poppers extra spicy, leave some of the seeds and ribs in the peppers.
  • For a smokier flavor, cook the bacon in a skillet over medium heat until it is crispy before wrapping it around the jalapeƱos.
  • If you don't have any toothpicks, you can use kitchen skewers to secure the bacon around the jalapeƱos.
  • JalapeƱo poppers can be made ahead of time and assembled in the baking dish. Simply cover the dish with plastic wrap and refrigerate for up to 24 hours. When ready to bake, let the poppers sit at room temperature for 30 minutes before baking.


BENEFITS :

JalapeƱo poppers with bacon are a delicious and satisfying appetizer that also offers some health benefits.

  • JalapeƱos are a good source of vitamins A and C, as well as potassium. They also contain capsaicin, a compound that has been shown to boost metabolism, reduce inflammation, and have pain-relieving properties.
  • Bacon is a good source of protein, iron, and zinc. It also contains oleic acid, a type of monounsaturated fat that is beneficial for heart health.

VARIATIONS :

There are many ways to vary the jalapeƱo poppers recipe. Here are a few ideas:

  • Use different types of cheese. Instead of cheddar cheese, try using Monterey Jack cheese, Pepper Jack cheese, or even blue cheese.
  • Add other vegetables. In addition to green onions, try adding other chopped vegetables to the cheese mixture, such as bell peppers, mushrooms, or tomatoes.
  • Use different types of bacon. Instead of regular bacon, try using smoked bacon, maple bacon, or even candied bacon.
  • Add a breading. For a crispier jalapeƱo popper, try dipping each jalapeƱo half in a beaten egg and then breading it in breadcrumbs before wrapping it in bacon.
  • Make them spicy. If you want your jalapeƱo poppers to be extra spicy, add a pinch of red pepper flakes or cayenne pepper to the cheese mixture.


NUTRITION VALUE:

A single jalapeƱo popper with bacon typically contains the following nutrients:

  • Calories: 70
  • Total fat: 4 grams
  • Saturated fat: 2 grams
  • Cholesterol: 20 milligrams
  • Sodium: 200 milligrams
  • Carbohydrates: 4 grams
  • Fiber: 1 gram
  • Protein: 3 grams
  • Vitamin A: 10% of the Daily Value (DV)
  • Vitamin C: 5% of the DV
  • Calcium: 2% of the DV
  • Iron: 3% of the DV

It is important to note that the nutrition value of jalapeƱo poppers with bacon can vary depending on the ingredients used and the serving size. For example, if you use full-fat cream cheese and bacon, the poppers will be higher in calories and fat. Additionally, if you add more cheese to the poppers, they will also be higher in calories and fat.

Overall, jalapeƱo poppers with bacon are a nutritious appetizer option. They are a good source of protein, vitamins A and C, and iron. However, it is important to be mindful of the portion size you consume, as the poppers can be high in calories and fat.

Enjoy! šŸ˜‹šŸ˜‹

JALAPEƑO POPPERS WITH BACON RECIPE

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