Questival

Doing the questival and had to do a yoga pose so I attempted the downward dog, not flexible at all

New York Style Coffee Cake

Every time I make the lemon yogurt cake, I always have yogurt leftover. I never knew what I could the yogurt for since it does not fit with my diet, but this time I was determine to find something and I found this recipe on Pinterest and the website that it is on is fakeginger.com. This was a first to make this and everyone loved it. The yogurt makes the cake soft and delicious.

New York Style Coffee Cake

Ingredients:

Crumb Topping:
1 C firmly packed brown sugar
1/2 C granulated sugar
1/2 tsp salt
1 1/2 tbsp cinnamon
1 C (2 sticks) melted butter
2 1/2 C flour

Cake:
2 1/2 C flour
3/4 tsp baking soda
1 tsp baking powder
1/2 tsp salt
12 tbsp (1 1/2 sticks) butter
1 1/2 C granulated sugar
2 large eggs
1 1/4 C plain whole-fat yogurt
1 tsp vanilla extract

Directions:
1. Preheat oven to 350 degrees. Butter the sides and bottom of a glass 9X13 pan.
2. To make the crumb topping, mix both sugars, salt, and cinnamon in a medium bowl. Add the melted butter and whisk to combine. Fold in the flour until it is absorbed. Spread out a large sheet of parchment paper on the counter and spread this mixture out on the parchment paper to dry while you make the cake mixture.
3. To make the cake, sift the flour, baking soda, baking powder, and salt together in a medium bowl and set aside.
4. Cream the butter until it is smooth and ribbon-like in the bowl of a stand mixer fitted with the paddle. Scrape down the bowl and add the sugar. Beat until fluffy. Add the eggs, one at a time, and beat until incorporated. Scrape down the bowl and mix again for 30 seconds. Add the yogurt and vanilla and beat just until incorporated. Add the dry ingredients in three parts, scraping down the bowl before each addition, beating only until it is just incorporated.
5. To assemble the cake, pour the batter in the prepared pan. Use your hands to scoop up a handful of the topping and make a fist. The topping should hold together. Break off in chunks and top them over the cake, Repeat to use all the topping. Remember, the topping layer will look very thick.
6. Bake the cake for 45 to 55 minutes, or until a toothpick inserted in the middle comes out clean. Rotate the pan two times during the baking process. Cool the entire pan on a wire rack for 30 minutes before serving.
7. The cake will last for 3 days, tightly covered, at room temperature.

http://fakeginger.com/2011/04/21/new-york-style-coffee-cake/

Enjoy!

Red Velvet Cheesecake

For this Christmas, my family was in charge of bringing a few things, but my job was to bring the dessert. I gave my uncle two options of a red velvet cheesecake or pumpkin chocolate chip bread. He decided to choose red velvet cheesecake. The red velvet cake recipe that I used is from Paula Deen's red velvet cupcakes and that is the same recipe I use for my red velvet cupcakes. The recipe that I ued for the cheesecake is from the samoa cheesecake recipe at gimmesomeoven.com. Everyone loved this cake and I hope you do too!

Red Velvet Cheesecake

*make the cheesecake the day before to allow it to freeze

Cheesecake ingredients:

1 C granulated sugar
3 (8 ounce) brick neufchâtel (low-fat) cream cheese, softened
1 C plain or vanilla Greek yogurt
2 tsp vanilla extract
3 eggs

Red Velvet Cake ingredients:

2 1/2 C flour
1 1/2 C sugar
1 tsp baking soda
1 tsp salt
1 tsp cocoa powder
1 1/2 vegetable oil
1 C buttermilk
2 large eggs
2 tbsp red food coloring
1 tsp white distilled vinegar
1 tsp vanilla extract

Cream Cheese Frosting Ingredients:

2 C powdered sugar
8 ounces cream cheese, softened
2 sticks unsalted butter, softened
1/2 tsp salt
4 tsp vanilla extract

Directions:

For the cheesecake:
1. Preheat the oven to 325 degrees. Line the bottom of a 9-in springform pan with a parchment paper and grease it. Carefully wrap the outside of the springform pan in 2 layers of aluminum foil, being sure there are NO gaps where water can seep through.

2. Using an electric mixer, beat the cream cheese for about 3 minutes until smooth. Add the sugar and beat for another minute until well blended. 

3. Add the greek yogurt and vanilla and beat for another minute, stopping halfway and scrape down the sides. Add eggs one at a time beating on low speed until just combined. Do not over mix. Pour into pan.

4. Place the double pans into the bottom third of the oven. Very carefully pour the hot water into the roasting pan so that it comes up about 1-inch around the springform. Close the oven door and bake for about 1 hour 30 minutes or until center is set. 

5. Turn off the oven and open door slightly. Let the cheesecake set in the oven for 1 hour. Then remove cheesecake from the oven. Carefully run a knife around the edges of the cake, and then let cool to room temperature.

6. Remove the springform rim, and place it in the freezer overnight to firm up. 

For the cake:

1. 1. Preheat oven to 350 degrees. Grease two 9-in cake pans.

2. In a bowl, gently beat vegetable oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld mixer.
3. Add the dry ingredients in.
4. Pour the batter evenly into the cake pans and bake for about 30-40 minutes, until toothpick inserted comes out clean.
5. Allow the cake to cool in the refrigerator for a little bit.

For the frosting:
1.  For the frosting, combine all of the ingredients and mix for 2 minutes.

Assembly:

Remove the red velvet cake from the refrigerator and the cheesecake from the freezer. Trim any excess cake from the red velvet cakes to make it leveled and save it for decorations. Place a layer of the red velvet cake on a tray or plate. The cheesecake may have to be trimmed to fit the cake. This will be the next layer. The last layer will be the other red velvet cake. Press the cake down so they can stick together. Cover the cake with the frosting. You can save some to pipe some decorations like I did and crumbled the recycled red velvet cake to use as decorations. Decorate it in whatever way you like.

Enjoy!

Fudgy Chocolate Chunk Brownies

These brownies are super chocolatey. I found this recipe on Pinterest and the recipe is from somethingswanky.com.

Fudgy Chocolate Chunk Brownies

Ingredients:

1/2 C butter, room temperature

1 C granulated sugar

1 tsp vanilla extract

2 eggs

1/2 C flour

1/2 C cocoa powder

1/4 tsp baking soda

1/4 tsp salt

2 C chocolate chunks

Directions:

1. Preheat to oven to 350 degrees. Line a 9X9 baking dish with parchment paper and grease it. 

2. Beat together the butter, sugar, and vanilla in a stand mixer bowl. Add the eggs one at a time, mixing well between each addition. 

3. Stir together the flour, cocoa powder, and salt. Gradually add the dry ingredients to the butter mixture. Mix in the baking soda.

4. Mix in the chocolate chunks with a wooden spoon or spatula. 

5. Once batter forms, scrape into baking dish and spread evenly.

6. Bake for 25 minutes, until brownie begins to pull away. 

Alternatives:

- For a more cake like brownies, use baking powder instead of baking soda and whisk the batter to add air.

- Don't like chocolate chunks? Use 1 C chocolate chips, or mini chocolate chips, or you can omit the chocolate chips.

- Like a firmer rather than fudgy brownie? Bake for 5-10 minutes longer until a toothpick inserted comes out clean.

Enjoy!

Garden Vegetable Muffins

While I was recovery from my surgery on my foot, I was trying to find something somewhat healthy to eat while I was recovery since I couldn't eat my diet plan. These muffins are really good for making it the first time. They taste like gingerbread muffins. I also made a fuel muffins that I will post on the next one.

Gardent Vegetable Muffins

Ingredients:

1 C all-purpose flour

1 C whole wheat flour

2 tsp ground cinnamon

1 tsp baking soda

1/2 tsp baking powder

1/4 tsp salt

1/2 C granulated sugar

1/2 C brown sugar, lightly packed

1/3 C vegetable oil

3 large eggs

1 tsp vanilla extract

1 C grated sweet potato (about 1 medium sweet potato)

1 C grated carrot (about 1 large carrot)

2 C grated zucchini (about 1 large zucchini)

1 tsp grated lemon OR orange zest

1 tbsp chia seeds or ground flaxseed

3/4 C chopped walnuts (optional)

Directions: 

1. Preheat oven to 350 F. Line muffin tin with paper liners.

2. In a small bowl, whisk together flours, cinnamon, baking soda, baking powder and salt.

3. In a larger bow, cream sugars and oil on medium speed until light and fluffy. Add the eggs one at a time, mixing after each addition. Add the vanilla, vegetables, zest, seeds and nuts. Gradually add in the dry ingredients with the mixer on low speed, mixing just until combined. (Overmixing will make your muffins tough).

4. Divide batter among prepared muffin tins and bake for 22-25 minutes, until golden brown and toothpick comes out clean.

5. Cool in pans for 10 minutes before removing to rack to cool completely... best eaten warm, either or "fresh" out of the microwave.

Enjoy!

Perfect Cinnamon Rolls

I made these Cinnamon rolls for the first time, and they were so addicting. It has tons of cinnamon sugar in it.

Perfect Cinnamon Rolls

Dough Ingredients:

1 1/2 tbsp Active Dry Yeast
1 1/2 tbsp granulated sugar
1/2 C warm water 115 F
8 tbsp (1 stick) unsalted melted butter
3/4 C warmed whole milk or heavy cream 115 F
3/4 C granulated sugar
1 large egg
4 C all purpose flour plus more for dusting counters
1 tsp kosher salt

Cinnamon/Sugar Ingredients:

8 tbsp (1 stick) unsalted softened butter
1 C packed light brown sugar
1/2 C granulated sugar
3 tbsp ground cinnamon

Pan Ingredients:

4 tbsp softened unsalted butter
1/4 C packed light brown sugar

Frosting Ingredients:

8 oz. softened cream cheese
8 tbsp (1 stick) softened unsalted butter
2-3 C powdered sugar

Directions:

1. Place yeast and sugar into stand mixer then add warm water and gently stir. Let sit until yeast has doubled, about 10 minutes. In a medium bowl, mix melted butter and warm milk. Add butter and milk mixture to yeast mixture with the dough hook attachment on low speed then add sugar and egg mixing until well combined. In a large bowl, stir together the flour and salt. Add 2 cups of flour mixture to the mixer at a time scraping sides of bowl, continuing to add remaining flour until the dough starts to clean sides of mixing bowl. Knead dough on low speed for 7 minutes. Place dough onto a floured counter and knead dough until it does not stick to your hands. Place dough into a large bowl that has been sprayed with cooking spray. Cover with a damp cloth and let rise in a barely warm oven for 45-60 minutes, until dough doubles in size.

2. Remove dough from bowl and place onto a floured counter top. With a floured rolling pin, roll dough into an an approximate 14X19 inch rectangle, about 1/4 inch in thickness. Spread softened butter over entire surface of dough. In a medium mixing bowl, stir together the brown sugar, sugar and cinnamon. Sprinkle evenly over buttered dough. Starting at long ed of dough, carefully roll into a long shape. Using knife, cut tools into 1 1/2 inch pieces.

3. Take 4 tablespoons softened butter and spread over 13X17 inch jelly roll pan lined with a silpat liner or parchment paper then sprinkle with brown sugar. Place 4 rolls per row close to each other, about 1/2 inch apart. Place into a barely warm oven (turn oven to warm for 5 minutes, then turn off right before placing rolls in oven to let rise) for 45-60 minutes or until rolls have doubled in size. Remove rolls from oven and preheat oven to 350 F. Bake rolls for 15-17 minutes or until rolls are golden brown and baked through. Set aside to cool slightly.

4. Place cream cheese and butter into you clean stand mixer bowl and beat until smooth and combined. Slowly add powdered sugar until desired consistency is achieved. Spread cream cheese frosting over warm rolls. Serve warm or let cool and enjoy room temperature.

Enjoy!

Alfajores

I know I've haven't posted in awhile. I've been swamped with school and physical therapy. If you guys do not know what alfajores are, they are famous cookies in South America, mostly in Peru and Argentina. I lived in Argentina for 5 months for tennis and loved these cookies. It took me a few years to have the guts to make these, and they turned out pretty well. It is like a shortbread cookie with caramel filling. 

Cream the butter and sugar, until fluffy.

Add the egg yolks and vanilla, until incorporated.

Add the dry ingredients.

Turn the dough on a piece of plastic wrap, shape it into a disk and wrap tightly. Refrigerate for about an hour.

Preheat oven to 350 degrees. Flour the surface and the dough and roll it out to 1/4 inch thickness.

Cut the dough into the pieces you want.

Bake for 12-13 minutes and place and wired rack.

The best part, spoon the dulce de leche on half the cookie, then place the second cookie. Yum!

Alfajores

Ingredients:

1 C cornstarch

3/4 C all-purpose flour

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1/2 C room temperature butter

1/3 C sugar

2 egg yolks

1/2 tsp vanilla extract

1 (13.4 can) Dulce de Ldeche (you'll use almost the entire can)

flour for dusting

Directions:

1. Add the butter and sugar in a mixing bowl and cream the mixture until light in color and fluffy, about 3 minutes. 

2. Add the egg yolks and vanilla and mix until incorporated. With a spatula, scrape down the sides of the bowl.

3. On low sped, gradually add the cornstarch, flour, salt, baking powder and soda and mix until just incorporated.

4. Turn the dough out onto a piece of plastic wrap, shape it into a disk and wrap it tightly. Place in the refrigerator until firm, at least 1 hour.

5. Meanwhile, heat the oven to 350 F.

6. Line 2 baking sheets with parchment paper and set aside.

7. Remove the dough from the refrigerator, unwrap it, and place it on a lightly floured work surface. Lightly flour the top of the dough. Roll to 1/4-inch thickness (the dough will crack but can be easily patched back together).

8. Cut out 20-24 rounds using a 2 inch cookie round cutter, rerolling the dough as necessary until all of it is gone. 

9. Place the cookies on the prepared baking sheets and bake them in preheated oven fore 12-13 minutes

10. Transfer to a wire rack to cool completely

11. Spoon on half of the cookies about a tablespoon of dulce de leche. Place a second cookie on top and gently press to create a sandwich. 

Enjoy!