Social Items

Showing posts with label easy. Show all posts
Showing posts with label easy. 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! 😋😋

RICOTTA CAKE RECIPE

 


INGREDIENTS:

  • 1 ½ cups all-purpose flour
  • 1 cup white sugar
  • 4 tablespoons unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 6 tablespoons vegetable oil
  • 1 tablespoon cider vinegar
  • 1 teaspoon vanilla extract
  • 1 cup water

To make the frosting:

  • 1/2 cup (1 stick) unsalted butter, softened
  • 3 cups confectioners' sugar
  • 1/4 cup unsweetened cocoa powder
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract

INSTRUCTIONS:

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x8-inch baking pan.
  2. In a large bowl, whisk together flour, sugar, cocoa powder, and baking soda.
  3. Make three depressions in the flour mixture. Pour oil into one well, vinegar into second, and vanilla into third well. Pour water over all, then stir with a fork until well blended.
  4. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  5. Let cake cool completely before frosting or serving.

To make the frosting:

  1. In a large bowl, cream together butter and confectioners' sugar until light and fluffy.
  2. Beat in cocoa powder and milk until smooth.
  3. Stir in vanilla extract.

TIPS:

  • For a richer chocolate flavor, use dark cocoa powder.
  • To make a chocolate ganache to drizzle over the top of the cake, 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 1/2 cup chopped nuts or dried fruit to the batter.
  • For a vanilla wacky cake, omit the cocoa powder and add 1 teaspoon vanilla extract to the batter.
  • For a spice wacky cake, add 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, and 1/4 teaspoon ground cloves to the batter.

BENEFITS:

  • Easy to make: Wacky cake is a very easy cake to make, even for beginners. It is a one-bowl cake, so there is minimal cleanup.
  • Affordable: Wacky cake is a very affordable cake to make, as it only requires basic ingredients.
  • Versatile: Wacky cake can be enjoyed plain, or it can be frosted or topped with your favorite toppings. It can also be made into cupcakes.
  • Dairy-free and egg-free: Wacky cake is dairy-free and egg-free, making it a good option for people with allergies or dietary restrictions.

NUTRITIONAL VALUE:

Wacky cake is a relatively low-calorie and low-fat cake. It is also a good source of carbohydrates and fiber. However, it is important to note that wacky cake is also high in sugar.

A serving of wacky cake (about 1 slice) contains approximately:

  • Calories: 150
  • Fat: 5g
  • Saturated Fat: 1g
  • Cholesterol: 0mg
  • Sodium: 150mg
  • Carbohydrates: 30g
  • Sugar: 25g
  • Protein: 1g


Tips for making Wacky Cake healthier:

  • Use dark cocoa powder instead of regular cocoa powder. Dark cocoa powder is lower in sugar and higher in antioxidants.
  • Add 1/2 cup of chopped nuts or dried fruit to the batter for extra fiber and nutrients.
  • Reduce the amount of sugar in the recipe by 1/4 cup.
  • Serve wacky cake with fresh fruit or yogurt for a healthier dessert.
Enjoy! 😋😋

WACKY CAKE 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! 😋😋

BANANA COFFEE CAKE RECIPE

 


INGREDIENTS:

For the cake:

  • 2 1/2 cups all-purpose flour
  • 1 1/4 cups granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup milk
  • 1 cup sour cream
  • 1 cup chopped fresh strawberries

For the crumble topping:

  • 1 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/4 cup (1/2 stick) unsalted butter, softened
  • 1/2 cup chopped fresh strawberries.

INSTRUCTIONS:

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
  2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  3. In a separate bowl, cream together the butter, eggs, and vanilla extract until light and fluffy.
  4. Add the milk and sour cream to the butter mixture alternately with the dry ingredients, beating until just combined.
  5. Fold in the chopped strawberries.
  6. Pour the batter into the prepared baking pan.
  7. In a medium bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, salt, and cinnamon.
  8. Cut in the butter until the mixture resembles coarse crumbs.
  9. Stir in the chopped strawberries.
  10. Sprinkle the crumble topping over the batter in the baking pan.
  11. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  12. Let the cake cool completely before cutting and serving.

TIPS:

  • For a richer flavor, use whole milk and full-fat sour cream.
  • If you don't have fresh strawberries, you can use frozen strawberries instead. Just be sure to thaw them completely and drain them well before using.
  • To make the crumble topping ahead of time, simply store it in an airtight container at room temperature for up to 2 days. When you're ready to bake the cake, simply sprinkle the crumble topping over the batter before baking.
  • Serve the cake with whipped cream or ice cream for an extra special treat.


VARIATIONS:

  • Raspberry Crunch Cake: Substitute raspberries for the strawberries in the cake batter and crumble topping.
  • Blueberry Crunch Cake: Substitute blueberries for the strawberries in the cake batter and crumble topping.
  • Peach Crunch Cake: Substitute peaches for the strawberries in the cake batter and crumble topping.
  • Apple Crunch Cake: Substitute apples for the strawberries in the cake batter and crumble topping.
  • Chocolate Crunch Cake: Add 1/2 cup of cocoa powder to the cake batter.
  • Cinnamon Crunch Cake: Add 1 teaspoon of ground cinnamon to the cake batter.
  • Vanilla Crunch Cake: Add 1 teaspoon of vanilla extract to the cake batter.

BENEFITS:

Strawberries are a good source of vitamins and minerals, including vitamin C, potassium, and fiber. They are also low in calories and fat.

NUTRITION VALUE:

A slice of Strawberry Crunch Cake (1/12 of a 9x13 inch cake) contains approximately:

  • Calories: 300
  • Fat: 10 grams
  • Saturated Fat: 5 grams
  • Cholesterol: 40 milligrams
  • Sodium: 200 milligrams
  • Carbohydrates: 45 grams
  • Sugar: 25 grams
  • Protein: 3 grams


It is important to note that the nutrition value of Strawberry Crunch Cake can vary depending on the recipe used and the ingredients used. For example, using whole milk and full-fat sour cream will increase the calorie, fat, and saturated fat content of the cake. Additionally, adding toppings such as whipped cream or ice cream will also increase the calorie and fat content of the cake.

Overall, Strawberry Crunch Cake is 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.

Here are some tips for making Strawberry Crunch Cake healthier:

  • Use whole wheat flour instead of all-purpose flour.
  • Use skim milk instead of whole milk.
  • Use low-fat sour cream instead of full-fat sour cream.
  • Reduce the amount of sugar in the cake batter and crumble topping.
  • Add fresh fruit or nuts to the cake batter or crumble topping.
  • Serve the cake with fresh fruit or sorbet instead of whipped cream or ice cream.
Enjoy! 😋😋

 

STRAWBERRY CRUNCH 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! 😋😋

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! 😋😋

LEMON CHEESECAKE RECIPE

Subscribe to: Posts (Atom)