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New Post has been published on http://weheartbaking.com/watermelon_blondie_bars/

Watermelon Blondie Bars

Watermelon Blondie Bars

Watermelon Blondie Bars: the perfect summer dessert! Who knew that watermelon in desserts could taste so great?!

Serves 8-10

Ingredients:

6 tablespoons unsalted butter

6 ounces white chocolate chips

3/4 cup granulated sugar

1/4 cup watermelon juice

2 eggs

1/4 teaspoon salt

1-3/4 cups all-purpose flour

1/3 cup watermelon-flavored Jell-O

Black sesame seeds (can substitute with mini chocolate chips)

Directions:

Preheat the oven to 350 degrees F.

In a microwave-safe bowl, melt the white chocolate chips with the butter in 20-second increments. Stir until the mixture is smooth.

Add the sugar, and mix well.

Add the salt, eggs and watermelon juice until just mixed together.

Add the flour until well incorporated.

Pour 2/3 of the batter into another bowl, and tint it pink. Tint the remaining 1/3 light green.

Add the green batter to a 6-inch round, nonstick or floured pan. Spread it into an even layer.

Spread the pink batter evenly on top.

Sprinkle sesame seeds on top of the batter.

Bake for 30 minutes or until just brown at the edges. Do not overbake.

Once cooled, cut into triangles, and serve.

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New Post has been published on http://weheartbaking.com/strawberry-rhubarb-crumble-family-style-summer/

Strawberry Rhubarb Crumble: Family Style Summer

Strawberry Rhubarb Crumble

You can experiment with the sugar:berry ratio depending on how sweet you want the dish to be.

Butter for greasing skillet/pan (about 1 tablespoon)

3/4 cup / 3 oz / 85 g spelt flour 2/3 cup / 3 oz / 85 pine nuts, lightly toasted 1/2 cup / 1.5 oz / 45 g rolled oats 1/2 cup / 2 oz / 60 g natural cane sugar 1/2 teaspoon fine grain sea salt 1/8 teaspoon freshly ground black pepper 1/3 cup / 2.5 oz / 75 g unsalted butter, melted

1 tablespoon cornstarch 1/2 cup / 2 oz / 60 g natural cane sugar (or Muscovado sugar)

1/2 lb. / 8 ounces / 225 g hulled medium strawberries, cut into quarters

12 ounces trimmed rhubarb, sliced into 3/4-inch pieces 1/4 cup / 60 ml port wine (optional)

Preheat the oven to 375F / 190C, with a rack in the middle. Butter a 10-inch round gratin dish (pictured), or a 9×9 square baking dish.

Combine the flour, pine nuts, oats, sugar, salt, and pepper together in a bowl. Use a fork to stir in the butter, squeeze into a few patties, then place in the freezer to chill at least ten minutes.

Make the filling by whisking together the cornstarch and sugar in a large mixing bowl. Add the strawberries and rhubarb, and toss until evenly coated. Wait three minutes, add the port and toss again. Transfer the filling to the prepared pan, remove the topping from the freezer, and crumble across the top of the filling – make sure you have big pieces and small.

Bake for 35 – 40 minutes, or until the topping is deeply golden and the fruit juices are vigorously bubbling. You’ll want to let things cool a bit before serving, 20 – 30 minutes.

Serves a small crowd, 8 – 12 servings.

Prep time: 20 min - Cook time: 40 min

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New Post has been published on http://weheartbaking.com/chocolate_cake/

Chocolate Cake with Mocha Frosting

Ready for the best chocolate cake of your life! This moist chocolate cake with mocha frosting is to die for.  Enjoy!

Ingredients

2 cups all-purpose flour

3/4 cup unsweetened cocoa powder, preferably Fry’s

1 1/2 tsp baking soda

1 tsp baking powder

1/2 tsp salt

3/4 cup unsalted butter, at room temperature

3/4 cup granulated sugar

3/4 cup lightly packed brown sugar

2 eggs

2 tsp vanilla

1 1/2 cups buttermilk

For the Icing

1 cup unsalted butter, at room temperature

225 g pkg unsweetened chocolate, chopped and melted

1 tbsp vanilla

1/4 tsp salt

6 cups icing sugar, sifted

1/2 cup milk

1/4 cup strong coffee or espresso

Instructions

Preheat oven to 325F. Butter 2 9-in. round cake pans and line bottoms with parchment. Sift flour with cocoa, baking soda, baking powder and salt into a medium-sized bowl. Stir until mixed. Beat butter with sugars in a large bowl, using an electric mixer on medium, for 3 min. Add eggs, one at a time, beating well and scraping down sides of bowl after each addition. Beat in vanilla. Reduce speed and beat one-third of flour mixture into butter mixture, then add half the buttermilk. Repeat additions, scraping down sides until well mixed. Divide batter evenly between pans and smooth tops.

Bake in centre of oven until a cake tester inserted in centre of cakes comes out clean, 25 to 30 min. Cool in pans on a rack for 10 min. Run a knife around inside edge of each pan, then turn cakes out onto rack. Remove parchment. Let cool completely, about 1 hour. Meanwhile, prepare icing.

Beat butter for icing in a large bowl, using an electric mixer on medium, until creamy, 1 min. Add melted chocolate, vanilla, salt and 1 cup icing sugar. Beat for 1 min. With mixer on medium-low, add remaining sugar in 3 parts, alternating with remaining liquids (milk and coffee) and ending with sugar. Beat on medium-high, scraping down sides of bowl as needed, until fluffy and smooth, 1 to 2 min.

Assemble by slicing each cake in half horizontally. Place one layer on a large plate or cake stand, cut-side down. Lay short strips of parchment paper under edges of cake to protect the plate. Spread cake with 3/4 cup icing, right to edge. Top with another cake layer, cut-side down. Repeat icing and layering with remaining cake layers. Then spread remaining icing on top and around sides of cake, smoothing or swirling surface. Cake can be refrigerated up to 1 hour to firm icing before serving.

Kitchen Tips:

Substitute more milk for coffee for a kid-friendly variation. To make ahead of time, gently place several toothpicks in top of iced cake, then loosely cover with plastic wrap, sealing to the edge of plate. Cake will keep well, covered, at room temperature, up to 2 days.

3 Steps to Perfection!

1. Even Layers Cut uniform layers by placing toothpicks horizontally at each cake’s midpoint. Then use a long serrated knife to slice just above them.

2. Clean Stand Place the first layer on a cake stand. Slide strips of parchment paper under the cake. Use lots of frosting in between layers.

3. Smooth & Swirly Use a thin palette knife to create a swirly top. Drag the same knife along cake edges for smooth sides. Remove parchment strips.

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New Post has been published on http://weheartbaking.com/cinnamon-stars/

Cinnamon Stars

Cinnamon Stars… one of the stars of your cookie recipes.

Cinnamon stars are a Christmas speciality from Swabia (a region of Wurtemberg and Bavaria). The stars, sculpted out of dough and covered with icing, are baked a low heat, so that the egg white icing just sets without changing colour and the dough remains relatively soft. These cinnamon stars are a delicious and addictive treat, so watch out! If you’re making them for any sort of holiday or group gathering, make sure to make a big batch to be able to feed everyone. We guarantee that they’ll love these cinnamon stars.

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Ingredients

2 egg whites

1 1/3 cup of confectioner’s sugar, plus extra for dusting

3 cups of ground roasted hazelnuts

1 tablespoon of ground cinnamon

Baking Directions

Beat the egg whites in a clean, grease-free bowl until they hold stiff peaks.

Stir in the sugar until thoroughly combined, then continue to beat until thick and glossy.

Set aside about one fourth of the mixture, the fold in the hazelnuts and cinnamon into the remaining mixture to make a stiff dough.

Chill in the fridge for about 1 hour.

Preheat the oven to 275 F.

Line two baking sheets with parchment paper.

Roll out the dough to a thickness of 1/2 inch on a work surface heavily dusted with confectioner’s sugar.

Use a 2 inch star shape cutter to cut the dough into shapes, frequently dusting the cutter with confectioners’ sugar to prevent them from sticking.

Reroll the trimmings as necessary until all the dough has been used.

Place the cookies on the prepared baking sheets, spaced well apart, and spread the top of each star with the reserved egg white mixture.

Bake in the oven for 25 minutes or until the cookies are still white and crisp on top but slightly soft and moist underneath.

Turn off the oven and open the door to release the heat, but leave the cookies in the oven for an additional 10 minutes to dry out.

Remove from the oven and transfer to wire racks to cool completely.

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New Post has been published on http://weheartbaking.com/apple-streusel-cake/

Apple Streusel Cake

Apple Streusel Cake… an ode to the apple.

Apple streusel cake shares in the characteristic of all baked apple goods in that they celebrate the fruit. Apples are particularly widespread across Central Europe and have a long season, so apples cakes are always popular around there. These classic German treats can be made in umpteen variations with both freshly harvested and stored fruit. Firm and sour apple varieties are used most often to give the already sweet apple streusel cake a zesty and fresh aroma.

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Ingredients

4 Granny Smith, Coz, or other firm apples, peeled, cored, and diced

2 tablespoons of apple juice

2/3 firmly packed light brown sugar

1 stick of unsalted butter, at room temperature, but extra for greasing

2 extra large eggs, beaten

1 3/4 cups of all purpose flour

1 3/4 teaspoons of baking powder

1 1/2 teaspoons of all spice

1/3 cup of finely chopped hazelnuts

Baking Directions

Preheat oven to 375 F.

Grease an 8 inch round springform cake pan and line with parchment paper.

Sprinkle the apples with the apple juice.

Reserve 1 tablespoon of the sugar, then put the remaining sugar and butter into a mixing bowl and beat until pale and fluffy.

Gradually add the eggs, beating thoroughly after each addition.

Sift together the flour, baking powder, and spice into the mixture and evenly fold in with a metal spoon.

Stir the apples and juice into the mixture, then spoon into the prepare pan and level the surface with a spatula.

Mix the hazelnuts with the reserved sugar and sprinkle over the surface of the cake.

Bake in the preheated oven for 45-50 minutes, until firm and golden brown.

Let cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.

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New Post has been published on http://weheartbaking.com/sweet-caramel-pasteles/

Sweet Caramel Pasteles

Sweet Caramel Pasteles… a best of both worlds.

The centre of interest of these delicious sweet caramel pasteles is definitely the caramel. Caramel means “burned sugar” in Spanish. The dry sugar, when heated, remained sweet but it also acquires its typical roasted aroma. In Argentina, pastels are usually filled with soft and sweet caramel. We’re not complaining that caramel is the focus of the recipe for sweet caramel pasteles. In fact, we encourage it. Which we guess is why it’s in the name sake. These sweet caramel pastele

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s are definitely treats worth a bit of effort.

  Ingredients

3 cups of all purpose flour, plus extra for dusting

1/3 cup of confectioner’s sugar

1 teaspoon of baking powder

1/4 teaspoon of salt

2 sticks chilled butter, diced, plus extra for greasing

6-7 tablespoons of iced water

1 pound of soft caramel candies

2 tablespoons of milk

1/2 cup of dry unsweetened coconut

1 egg, beaten

Baking Directions

Put the flour, sugar, baking powder, and salt into a large bowl and mix together thoroughly

Add the butter ad rub it in with your fingertips until the mixture resembles bread crumbs

Add the iced water, a teaspoon at a time, until the pastry comes together

Cover with plastic wrap and chill in the fridge for 30 minutes

Heat the caramel with the milk in a heatproof bowl set over a saucepan of simmering water, stirring continuously, until the caramel has completely dissolved

Remove from the heat, stir in the coconut, and let cool

Preheat the oven to 400 F

Line a baking sheet with greased parchment paper

Roll out the pastry on a lightly floured work surface and use a 3 inch cutter to cut out 14 circles, rerolling the trimmings, if necessary

Place 1 teaspoon of the caramel mixture in the middle of each circle and fold it in half

Sel the edges with a fork

Put the pastries on the prepared baking sheet and brush them with the beaten egg

Bake in the oven for about 10 minutes, until golden brown

Remove from the oven and let cool

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New Post has been published on http://weheartbaking.com/nectarine_cupcake_recipe/

Nectarine Cupcake Recipe

These cupcakes are filled and topped with nectarines, giving these sweet little treats a perfect summer update! Tangy, sweet, citrusy- perfect for a summer birthday or family gathering! These nectarine cupcakes are a guaranteed crowd pleaser.

Nectarine Cupcake Ingredients

1 1/4 cups all-purpose flour

1/2 teaspoon baking powder

Salt

1/3 cup whole milk

1 teaspoon pure vanilla extract

6 tablespoons unsalted butter, room temperature

3/4 cup sugar

2 large eggs

2 medium nectarines, peeled, halved, pitted, and finely chopped (1 1/4 cups)

1 cup cold heavy cream

1/2 cup sour cream

3 tablespoons sugar

1 medium nectarine, halved, pitted, and very thinly sliced, for garnish

DIRECTIONS

STEP 1

Preheat oven to 350 degrees. Make the cupcakes: Sift together flour, baking powder, and 1/4 teaspoon salt. Stir together milk and vanilla.

STEP 2

Beat butter and sugar with a mixer on medium speed until pale and fluffy, about 3 minutes. With mixer running, add eggs, 1 at a time. Beat in flour mixture in 3 additions, alternating twice with milk mixture.

STEP 3

Line a standard muffin tin with baking cups. Fill each with 1 tablespoon batter, 1 heaping tablespoon chopped nectarines, and an additional 2 tablespoons batter. Bake until edges begin to turn golden, about 25 minutes. Let cool in tin.

STEP 4

Make the topping: Whisk together cream, sour cream, and sugar to medium peaks. Top cupcakes with a dollop of cream and nectarine slices.

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New Post has been published on http://weheartbaking.com/cherry-chocolate-chunk-cookies/

Cherry Chocolate Chunk Cookies

Cherry chocolate chunk cookies! Even saying the name makes me hungry! The sweetness of the chocolate, the tartness of the dried cherries, and the earthy richness of the walnuts makes these cookies a winner! Sure to please any crowd. Enjoy!

INGREDIENTS:

2 1/4 cups unbleached all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1/2 cup unsalted butter, softened

1/2 cup butter flavored shortening (such

as Crisco®)

1/2 cup white sugar

3/4 cup brown sugar

2 eggs

1 1/2 teaspoons vanilla extract

1 1/2 teaspoons almond extract

1 cup dried tart cherries

3/4 cup chopped walnuts

1/2 cup chopped pecans

1 (12 ounce) bag semi-sweet chocolate

chunks (such as SACO®)

Directions

1) Preheat oven to 375 degrees F (190 degrees C). Grease baking sheets. Whisk together the flour, baking soda, and salt; set aside.

2) Beat the unsalted butter, butter flavoured shortening, white sugar, and brown sugar with an electric mixer in a large bowl until smooth. Add the eggs one at a time; beat in the vanilla extract and almond extract with the last egg. Mix in the flour mixture until just incorporated. Fold in the cherries, walnuts, pecans, and chocolate chunks, mixing just enough to evenly combine. Drop by rounded spoonfuls onto the prepared cookie sheets.

3) Bake in the preheated oven until browned around the edges, 11 to 13 minutes. Cool on cookie sheet for 2 minutes; remove cookies to a wire rack to cool completely.

Enjoy!!

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New Post has been published on http://weheartbaking.com/butter-cake/

Butter Cake

Butter Cake… because more butter makes it melt in your mouth that much more.

This butter cake is made of a sponge cake with a coating of butter and sugar, to which almonds are usually added. It is, therefore, referred to either as a butter cake or a sugar cake. Two great things of baking, of course. This delicious butter cake can be easily produced in large quantities, which is why it is a very welcome and popular addition to all family parties in Germany.

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Ingredients

2 cups of all purpose flour, plus extra for sprinkling

1 1/4 cups of granulated sugar, plus extra for sprinkling

5 tablespoons of butter, plus extra for greasing

1 cup of single cream

1 tablespoon of baking powder

4 eggs

(Topping)

3/4 cup of granulated sugar, plus extra for sprinkling

2 cups of slivered almonds

2 tablespoons of chopped almonds

1 tablespoon of milk

1 1/2 sticks of butter, melted

Baking Directions

Preheat the oven to 350 F.

Grease a deep 12 x 8 inch rectangular baking pan and dust with flour, tipping out the excess.

Put the flour, sugar, butter, cream, baking powder, and eggs into a large bowl and beat with an electric mixer until combined.

Spread evenly in the prepared pan and bake in the preheated oven for 15 minutes.

Drizzle the remaining butter evenly over the cake.

Use a rubber spatula to spread the topping evenly over the cake, then sprinkle with sugar.

Return the cake to the oven and bake for an additional 15 minutes.

Remove from the oven and let cool in the pan, then cut into squares and serve.

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New Post has been published on http://weheartbaking.com/orange_almond_cookies/

Orange Almond Cookies Recipe

Today’s recipe is perfect for an afternoon pick me up or a summer evening on the patio.  Orange almond cookies will satisfy the sweet tooth without being too heavy or filling.  So dive in! 

Ingredients

Orange Almond Cookies

1 cup butter or margarine, softened

1/2 cup powdered sugar

1 1/2 teaspoons grated orange peel

1 teaspoon almond extract

2 1/4 cups Gold Medal® all-purpose flour

1/4 teaspoon salt

1/2 cup finely chopped slivered almonds

Glaze

1 1/2 cups powdered sugar

1 1/2 teaspoons almond extract

4 to 5 teaspoons water

Topping

1/4 cup granulated sugar

2 teaspoons grated orange peel

Directions

Heat oven to 400°F (if using dark or nonstick cookie sheet, heat oven to 375°F). In medium bowl, beat butter, 1/2 cup powdered sugar, 1 1/2 teaspoons orange peel and 1 teaspoon almond extract with electric mixer on medium speed until smooth. Beat in flour, salt and almonds until well blended.

Shape dough into 1-inch balls. On an ungreased cookie sheet, place balls 1 inch apart. Bake 7 to 10 minutes or until edges are lightly browned. Remove from cookie sheet to wire rack. Cool completely, about 30 minutes.

In small bowl, stir all glaze ingredients, adding enough water to make a pouring consistency. In another small bowl, mix topping ingredients. Dip tops of cookies in glaze, then dip in topping. Place cookies in miniature paper baking cups if desired.

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New Post has been published on http://weheartbaking.com/strawberry_cupcakes/

Strawberry Cupcakes Recipe

Easy Strawberry Cupcakes

YIELD: 24 cupcakes

PREP TIME: 20 minutes

COOK TIME: 18-22 minutes

INGREDIENTS:

For the Cupcakes

1 (15.25 ounce) package French Vanilla cake mix 1/2 (3.4 ounce) package instant vanilla pudding mix 1 cup Greek strawberry yogurt 3/4 cup vegetable oil 1/2 cup water 4 eggs, lightly beaten 2 teaspoons pure vanilla extract 1 cup diced fresh strawberries 

For the Strawberry Buttercream

4 sticks (2 cups) unsalted butter, room temperature 1.5 pounds (24 ounces or about 5.5 cups) confectioners’ sugar, sifted 2 teaspoons pure vanilla extract about 8 medium fresh strawberries, pureed (you’ll need 4-5 tablespoons of puree)

DIRECTIONS:

For the Strawberry Cupcakes

1. Preheat oven to 350 degrees F. Line muffin tin with paper liners or spray with non-stick cooking spray.

2. In the bowl of a stand mixer, fitted with the paddle attachment, or with a hand mixer in a large bowl, beat together the cake and pudding mixes, Greek yogurt, oil, water, eggs and vanilla. Beat for about two minutes on medium speed until well combined. Fold in diced strawberries

3. Using a large cookie scoop, distribute the batter between 24 muffin wells; about 3 tablespoons of batter per well.

4. Bake in preheated oven for 18-22 minutes or until the tops of the cakes spring back when lightly touched. Allow cupcakes to cool inside muffin tins for about 10 minutes. The cupcakes may develop a slight divot in the center as they cool, but no worries, you’ll cover that with delicious frosting.

5. Remove cupcakes from muffin tins and allow to fully cool on a wire rack. Once cupcakes are cool, prepare your frosting.

For the Strawberry Frosting

1. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium-high speed for about 5 minutes.

2. Turn the mixer down to low speed and gradually add in the confectioners’ sugar until it is completely incorporated. Add in vanilla and 3 tablespoons of the strawberry puree, mix until incorporated. Turn off the mixer and check the buttercream for taste and texture. Gradually add in the last 2 tablespoons of strawberry puree until you reach the desired level of strawberry flavor. Please note that adding more than the recommended 5 tablespoons could result in a thinner frosting. Turn the mixer back up to medium-high speed and beat the mixture for about 3-4 minutes or until light and fluffy.

3. Pipe the frosting onto the cooled cupcakes and if desired, garnish with fresh strawberries. 

Enjoy your strawberry cupcakes with a coffee or tea!

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New Post has been published on http://weheartbaking.com/snickers_brownie_bites/

Snickers Brownie Bites: Double Yum!

Snickers Brownie Bites

YIELD: 48 bites

PREP TIME: 15 minutes

COOK TIME: 10 minutes

INGREDIENTS:

For the Brownies

4 ounces unsweetened chocolate; coarsely chopped 3/4 cup unsalted butter, cut into cubes 1 1/4 cups sugar 3 large eggs 1 teaspoon pure vanilla extract 1/4 teaspoon salt 1 cup All-purpose flour 48 miniature Snickers; frozen 

For the Topping

15 individually wrapped caramel candies  2 tablespoons heavy cream 1/2 cup salted peanuts

DIRECTIONS:

1. Preheat oven to 350 degrees. Lightly spray the wells of a nonstick miniature muffin tin with nonstick cooking spray such as Pam with Flour, this really helps to ease out the brownie bites.

2. Microwave chocolate and butter in a large, microwave-safe bowl at medium (50% power) for 3-4 minutes or until butter is melted.

3. Stir until chocolate is melted. Whisk in sugar, eggs, vanilla and salt. Gradually add in flour; stir until just combined.

4. Using a small cookie scoop (about 2 teaspoons), scoop the brownie batter into the prepared miniature muffin tin wells. Place a miniature Snickers into the center of each well and press it lightly into the batter. Do not worry about covering the Snickers with batter. Bake brownies in preheated oven for 9-10 minutes, the edges will look set. Do not over bake.

5. Remove to cooling rack to cool completely. Carefully remove the brownie bites from the pan and prepare the caramel sauce.

6. To make the caramel sauce, place the caramels and heavy cream in a microwave-safe bowl. Microwave on 50% power in 30-second increments until the caramels begin to melt; stir frequently. Continue warming and stirring the caramels until you have a smooth, creamy mixture. Place a few peanuts into the center of each brownie bite and drizzle the caramel sauce over the peanuts.

NOTES:

- Brownie bites are best served they day they are made, but will keep in an airtight container at room temperature for up to 1 day. - I easily coaxed the cooled brownie bites out of the pan using a toothpick.

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New Post has been published on http://weheartbaking.com/ice_cream_sandwiches/

Ice Cream Sandwiches: 7 New Toppings to Try

Cookies + Ice cream = the perfect summer dessert.  Ice cream sandwiches are a classic, kid-approved dessert.  It’s delicous, and can be both fun and creative if you mix up the toppings! Have a decorating party where you decorate your own ice cream sandwiches! Serve at an outdoors party because these things can get pretty messy, which only makes it more fun for the kids.

Channel your inner child of summer’s past and have fun with these! If you have any other creative ideas for topping your ice cream sandwiches, leave them in the comments below!

Here are out 7 favourite ice cream sandwich toppings.

Ice Cream Sandwiches

Crushed Candy Canes!

Mini marshmallows

Mini M&M’s

Crushed Oreos!

Sprinkles (duh)!

Toffee bits!

White chocolate chips!

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New Post has been published on http://weheartbaking.com/mascarpone-cheesecake/

Mascarpone Cheesecake

Mascarpone Cheesecake… rich, sultry, and undeniable.

People have been making cheesecakes with curd cheese or sour cream since the time of the ancient Romans (we had no idea). Many different version have long been found across Europe. In this Mascarpone cheesecake version, Italian cookies and honey dominate and the filling contains a hefty portion of mascarpone. This mild, Italian soft cheese, made with cream, makes the cake creamier and produces a more intensive flavour. The great thing about it is that you can customize this recipe. Add strawberries, chocolate, caramel, or whatever else you heart desires. Here, we are huge lovers of richness, so this Mascarpone cheesecake is right up our alley!

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Ingredients

6 ounces of amaretti cookies

1/2 cup of granulated sugar

3 tablespoons of butter

3 tablespoons of honey

  1 1/2 cups of mascarpone cheese, at room temperature

2 1/2 cups of cream cheese, at room temperature

1 1/4 cup of granulated sugar

5 eggs

1 egg yolk

1/2 cup of heavy cream

1 teaspoon of vanilla extract or 1 vanilla bean, scraped

finely grated zest of 1 orange

Baking Directions

Preheat the oven to 325 F

To make the crust, put the cookies into a food processor with the sugar and pulse until reduced to fine crumbs

Add the butter and honey and process until incorporated

Press the mixture into the bottom of a 10-inch springform cake pan

Put the mascarpone cheese, cream cheese, and sugar into a large bowl and mix to combine

Add the eggs and egg yolk and beat until incorporated

Add the cream, vanilla extract, and orange zest and stir until the mixture is well combined

Pour the batter into the prepared pan and bake in the preheated oven for 1 hour, until set but still soft in the middle

Turn off the oven but do not remove the cheesecake.

After 1 hour, remove the cheesecake from the oven and let cool completely

Unclip and remove the springform from the pan, leaving the cheesecake on the bottom of the pan

Transfer to the fridge and chill for at least 2 hours

Serve chilled

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New Post has been published on http://weheartbaking.com/lebkuchen-cookies/

Lebkuchen Cookies

Lebkuchen Cookies… a gift from the Germans.

The German lebkuchen cookies have evolved over a long period of time form honey cake and various spices. Since the fourteenth century, it has established itself as a traditional Christmas confectionery. It is baked without the use of yeast; its essential ingredients are Asian spices. These had to be imported at a great expense, and therefore, it is mainly merchant towns that can claim a long tradition of baking lebkuchen cookies.

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Ingredients

3 eggs

1 cup granulated sugar

1/3 cup of all purpose flour

2 teaspoons of unsweetened cocoa powder

1 teaspoon of ground cinnamon

1/2 teaspoon of ground cardamom

1/4 teaspoon of ground cloves

1/4 teaspoon of ground nutmeg

1 3/4 cups of ground almonds

1/4 cup of candied peel, finely chopped

Ingredients to decorate

4 ounces of bittersweet chocolate, broken into pieces

4 ounces of white chocolate broken into pieces

sugar crystals

Baking Directions

Preheat the oven to 350 F

Line several large baking sheets with parchment paper

Place the eggs and sugar in a heatproof bowl set over a sauce pan gently simmering water and beat until thick and foamy

Remove from the bowl form the pan and continue to beat for 2 minutes

Sift the flour, cocoa, cinnamon, cardamom, cloves, and nutmeg into the bowl and stir in with the ground almonds and candied peel

Drop heaping teaspoonfuls of the mixture onto the prepared baking sheets, spreading them gently into smooth mounds

Bake in the oven for 15-20 minutes or until light brown and slightly soft to the touch

Let cool on the baking sheet for 10 minutes then transfer to your cooling rack

Place the semisweet and white chocolate in two separate heatproof bowls

Set the bowls over two saucepans of gently simmering water and heat until melted

Dip half the cookies in the melted semisweet chocolate and half in the white chocolate

Sprinkle with sugar crystals and let set

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New Post has been published on http://weheartbaking.com/onion-tart/

Onion Tart

Onion Tart… breakfast, lunch, and dinner. We just suggest carrying mints with you.

This savoury onion tart is typically served in Germany as a snack to go with white wine. It is also known in German as Federweisser. Vineyard workers and participants of wine festivals especially enjoy eating it warm. We don’t blame them. Just thinking about the onion tart is giving us the illusion of the aromatic scent.

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Ingredients

4 mild onions

1 tablespoon of butter

2 1/2 ounces of smoked pancetta

3 eggs

1 1/2 cups of heavy cream

salt and pepper to taste

Ingredients for Pastry Dough

2 3/4 cups of all purpose flour, plus extra for dusting

1/2 cup lukewarm milk

3/4 ounce fresh yeast (available in bakeries or online)

1 teaspoon sugar

2 tablespoons of butter, melted, plus extra for greasing

Baking Directions

To make the dough, put 3/4 cup of the flour into a bowl and make a well in the centre

Pour the milk into the well and crumble in the yeast

Add the sugar, stir to combine, then cover and let rise for 15 minutes

Add the remaining flour and the butter to the yeast mixture ad knead until a smooth dough forms

Cover with a damp dish towel and let rise for 1 hour, until doubled in size

Turn out onto a lightly floured work surface and roll out into a circle

Preheat the oven to 325 F

Grease an 11 inch fluted tart pan

Ease the dough into the prepared pan

Halve the onions and slice them into thin strips

Melt the butter in a skillet, add the pancetta, and sauté for 1-2 minutes

Add the onions and season with salt and pepper

Sauté for an additional 5-6 minutes, until the onions are translucent

Remove form the heat and let cool

Spread the mixture in the pastry shell

Beat the eggs with the cream, season with salt and pepper, and pour it over the onion-pancetta mixture in the pastry shell

Bake in the oven for 50 minutes or until golden brown

If the surface is browning too quickly, cover with aluminum foil

Serve hot

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Baguettes

Baguettes… a French classic.

The baguettes it the classic white bread from France. Gluten-rich flour (we never said it was good for you… just absolutely delicious), yeast, and cool dough processing make for the typical rough, uneven pores. A high proportion of crust creates the strong flavour. The baguette bread is perfect for any occasion or meal- warmed up with butter as a snack or to make your sandwich for lunch at the office. All in all, the baguette is the staple, you just need to know how to make- and we’ve got you covered.

Let us know how your baguettes came out in the comments below!

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Ingredients

3 2/3 cups of white bread flour, plus extra for dusting

2 teaspoons of sugar

2 teaspoons of salt

4 1/2 ounces of fresh yeast (available in bakeries or online)

1 2/3 cups of lukewarm water

Baking Directions

Mix together the flour, sugar, and salt in a bowl.

Make a well in the centre and crumble the yeast into it.

Pour the water into the well and mix in the yeast and flour to make a smooth dough.

Divide the dough into four pieces, cover with plastic wrap, and let rise for 30 minutes.

Transfer the dough pieces to a work surface lightly dusted with flour.

Punch down to knock out the air and shape each piece into a 2-ich thick roll.

Place the uncooked baguettes on a dish towel dusted with flour.

Make folds in the towel to separate each baguette from the next. It is important that the loaves are not too close together so that they have room to rise.

Cover with plastic wrap and let rise in a warm place for about 30 minutes.

Preheat the oven to 475 F and place a bowl of water n the bottom of the oven.

Line a baking sheet with parchment paper.

Put the baguettes on the prepared sheet and make five diagonal cuts in each, using a sharp knife.

Dust the baguettes with flour and bake in the middle of the preheated oven for 20-25