Cocinando con Alena

I made these tonight and am currently waiting for them to sit… I did run into a few problems, there are a few places where the measurements on the pictures is different than the recipe at the bottom. The brown sugar in the shortbread and in the cookie dough. I also have never been good with caramel, so I thought I would give this one a shot. No surprise, I burnt the sugar. Luckly I had a secret stash of caramel candies that I melted with heavy cream and vanilla in the microwave. I also added a few pinches of sea salt to the mix. All and all, not a hard recipe to make, just a bit time consuming.. Recipe >> Cookie Dough Billionaire Bars @ kevinandamanda.com

These came out wonderfully! I used a double boiler to slowly heat some bittersweet chocolate chips (65% cocao) with oil based peppermint extract, because of the bitterness of my chocolate I ended up using about a tablespoon of the extract to get the flavor I was looking for. I also used 100% whole wheat in the cookie mixture, my cookies were brittle when they first came out of the oven (due to the high butter content I believe) but I let them cool on the pan and once they came to room temperature they were fairly structurally sound. I was able to dip with minimal crumbs.The recipe yielded 56 cookies just under 2″ in diameter for me, but I only had enough chocolate chips to coat half of them so I would have needed about 20 oz to coat all the cookies. Overall I am very pleased with the recipe.. Recipe >> Homemade Thin Mints @ theviewfromgreatisland.com

Here is one such recipe that is gluten-free, low-fructose and low-FODMAP. The only issues with this recipe may be with the dairy products. Hard cheese, such as cheddar, and heavy cream are very low in lactose and I don't seem to have much issue with them. I'm really not sure if I'm lactose intolerant. I was always a big cottage cheese eater and recently stopped eating it and I feel maybe just a tad better. I'm still not sure if it's enough of a difference to go completely dairy-free, though. I love cheese and I love this casserole. It started out as just a chicken and potato casserole, but then I made some changes to it and I decided that it was so similar to the ingredients in a loaded baked potato, I would just call it that! Loaded Baked Potato & Chicken Casserole serves 4 Ingredients 3 - 4 medium russet potatoes, scrubbed and diced (about 1.5 lbs. or 4 1/2 cups) 1 lb. boneless, skinless chicken breasts, diced 4 slices bacon, cooked crisp, cooled and

It doesn’t get better than lush layers of creamy cheesecake and chocolate ganache in a crust of chocolate wafer cookies.. Deliciously Dark Chocolate Cheesecake Ingredients: For the crust: 20 chocolate wafer cookies 1 tablespoons sugar 4 tablespoons unsalted butter, melted For the filling: 10 ounces DOVE® 71% Silky Smooth Dark Chocolate, chopped 4 8-ounce packages cream cheese, fat-free 1 cup sugar 1/3 cup cocoa powder 4 eggs For the ganache: ½ cup heavy cream 5 ounces DOVE® 71% Silky Smooth Dark Chocolate 1 teaspoon sugar 9-inch spring form baking pan Reynolds® Parchment Paper Read More >> Deliciously Dark Chocolate Cheesecake @ justapinch.com

Mousseline Cream Ingredients     2 cups milk (480ml)     4 egg yolks     1/3 cup + 1 tablespoon granulated sugar (80g)     ¼ cup all-purpose flour (30g)     ¼ cup cornstarch (30g)     2 teaspoons pure vanilla extract     A pinch of salt     1/3 cup unsalted butter (75g)     1/3 cup unsalted butter, softened (75g) Read More >> Mousseline Cream @ eugeniekitchen.com

Japanese Cheesecake Ingredients: 7 ounces cream cheese, at room temperature 1⁄4 cup whole milk 1⁄2 cup superfine sugar (caster sugar) 3 eggs, separated 1⁄4 cup cornstarch (don't use flour) 2 tablespoons lemon juice 1⁄2 teaspoon cream of tartar 2 1⁄2 cups boiling water For the glazing: 2 tablespoons jam (Apricot or Strawberry) 1⁄2 tablespoon water Directions: Preheat oven to 350 degrees. Spray a 9-inch cake tin with cooking oil spray. Beat cream cheese with milk to soften. Add half of the sugar, egg yolks, cornstarch and lemon juice. Beat until smooth. Beat egg whites in a separate bowl until foamy. Gradually add remaining sugar and cream of tartar, to the egg whites, beating on high speed until soft peaks form, about 8-10 minutes. Gradually fold beaten egg whites into the cream cheese mixture, stirring gently. Pour into cake pan and smooth the surface. Place cake pan into a larger roasting pan and place in lower rack of oven. Pour enough water into the roas

What makes it so great? It is super light and fluffy. How does it get that way? The egg yolks are beaten in with the cream cheese and then the whipped egg whites are folded into the batter. That makes all the difference. The cheesecake can be made ahead of time and frozen until you are ready to serve it. Recipe Here >> The Best Homemade Cheesecake @ plainchicken.com

Many people like yellow cake. You don't have to buy it in a box, you can easily make yellow cake from scratch.. This recipe makes a very light and delicate-crumbed cake. Great for making plain cake with a favorite filling, then frosted to suit your family, or left as is. A very simple and easy recipe. Homemade Yellow Cake Ingredients:     3/4 cup butter, softened     1 2/3 cups sugar     2 eggs     2 tsp. vanilla     3 cups sifted cake flour     2 1/2 tsp. baking powder     1/2 tsp. salt     1 1/3 cups milk Directions:  Preheat oven to 350 degrees F. Grease and flour 2 (9 inch) cake pans. Cream butter, sugar, eggs, and vanilla until well combined. Sift flour, baking powder, and salt. Add to butter mixture alternately with milk; beating until smooth after each addition. Bake in prepared pans 30 minutes or until tests clean. Cool in pans on wire rack 10 minutes; remove from pans and let cool completely on rack. Frost as desired. Note: To make your own cake flou

Made this AMAZING creation this morning as a special treat for my daughter’s 2nd birthday breakfast. Pretty sure this is going to be a staple breakfast until (if ever) I get sick of it lol I was inspired by this ‘Blueberry French Toast Sandwich’ recipe I saw on Pinterest. Although I do love my sweets, I’m not one for an overly sweet breakfast so I adapted it and have renamed it accordingly. Here is my “Blueberry Breakfast Grilled Cheese” (could also be known as “homemade blueberry pop tart” because that is totally what it reminded me of while eating it!) Blueberry Breakfast Grilled Cheese   Ingredients:     Cream cheese     Icing sugar     Whole wheat bread     Butter     Blueberries     Sandwich maker (I’m sure you could use a frying pan, but the sandwich maker sealed everything in which was perfection) Directions:     Mix cream cheese with icing sugar (to taste – I didn’t want it super sweet)     Butter outside of bread     Spread cream cheese mixture on the ins

Aren’t you just dying to bite into one of these mini caramel cheesecakes?? It’s only my two favorite things! I can’t resist a good cheesecake recipe. Even better, they’re made with a gluten-free almond crust! Christi (the Author of Gluten Free is Easy ) says the crust tastes better than a traditional cookie crust. Just hop on over to Mom, What’s For Dinner? and check out the recipe and baking instructions .

Raspberry Lemon Loaf Cake Ingredients:     Loaf Cake     1 1/2 cup ap flour     1 1/2 tsp baking powder     1/2 tsp salt     1 1/2 cup sugar     1 1/2 sticks unsalted butter (3/4 cup)     2 eggs     3 tbsp fresh lemon juice     1 heaping tbsp lemon rind     1/2 cup Chobani Greek Yogurt     1 cup raspberries     Lemon Glaze     1 1/2 cup powdered sugar, sifted     3 tbsp lemon juice     1 tsp lemon rind Instructions     Loaf Cake     Preheat oven to 350F and grease a 9X5 loaf pan.     In a medium bowl combine flour, baking powder and salt. Set aside.     In bowl of an electric mixer combine sugar and butter for 3-4 minutes. Add in eggs one at a time. Mix in lemon rind and juice. Fold in dry mixture. Then fold in greek yogurt, then gently fold in raspberries.     Bake for 40-45 minutes or until toothpick comes out clean.     Lemon Glaze     While cake is cooling prepare lemon glaze. In a bowl combine powdered sugar, lemon juice, lemon rind, and spla

This recipe makes enough mousse for about eight 2″-diameter cakes, give or take, depending on the size of your molds. Make sure you have enough freezer space available to accommodate a sheet pan with ring molds. The whole recipe must be made at least 6 hours before you plan to serve because the mousse needs a chance to set up, but if you like, you can make each step of this recipe on different days to break up the labor, and just keep it in the freezer until serving day. There will be plenty of cake and chocolate sauce left, which can both be wrapped well and frozen, or enjoyed as a cake sundae by cutting the cake into squares, topping with a scoop of ice cream, and drizzling with chocolate sauce. Recipe >> Triple Chocolate Mousse Cake @ Pastrypal.com

Well I saw this recipe a few days ago and had to try it, oh my goodness, took it out of the oven made the sauce and just took it out of the pan, yes it was a little difficult but I wanted to pass along a tip I have used with bundt cakes for years-Ball canning has a tool called a bubble releaser, long unbreakable, flexible that I run down the sides of the pan and also the center, I also use the spray with sugar on my pans and have found that’s the best for me.I hope this helps some of you out there who have had trouble getting cakes out of bundt pans. I can’t wait till tomorrow when I serve this cake to my company.. Recipe >> Kentucky Butter Cake @ cookiesandcups.com