Sponge Cake Day!!

Hi, everyone!! Here is today’s recipe 🙂

https://www.marthastewart.com/978785/sponge-cake

The Recipe

Ingredients

Ingredient Checklist

  • 1/2 stick unsalted butter, melted and cooled, plus more for pans
  • 1 1/2 cups cake flour, plus more for pans
  • 9 large eggs, room temperature, separated
  • 1 1/2 cups granulated sugar, divided
  • 1 teaspoon pure vanilla extract
  • Pinch of coarse salt
  • Confectioners’ sugar, for dusting

Directions

Instructions Checklist

  • Step 1 Preheat oven to 350 degrees. Butter two 9-inch round cake pans or two 12-by-17-inch rimmed baking sheets. Line bottoms with parchment; butter parchment and flour pans, tapping out excess flour. Whisk together egg yolks and 1 cup granulated sugar in a bowl set over a saucepan of simmering water until sugar has dissolved and mixture is warm, 3 to 4 minutes. Remove from heat and beat with a mixer on medium-high speed until pale and thick enough to form a ribbon that dissolves onto itself, 3 to 5 minutes. Beat in vanilla and salt; transfer to a large bowl.
  • Step 2 Beat egg whites until soft peaks form. Gradually add remaining 1/2 cup granulated sugar and beat on medium-high speed until stiff, glossy peaks form, about 2 minutes. Fold one third of egg whites into yolks, then gently fold in remaining whites. Sift flour over top and gently start to fold in. When nearly all is folded in, pour melted butter down side of bowl and fold just until incorporated and smooth.
  • Step 3 Divide batter among pans and bake until a toothpick inserted in centers comes out clean, about 25 minutes for rounds, or 15 minutes for sheets, rotating and switching racks halfway through. If baking in round pans, immediately invert cake and remove parchment, then reinvert and cool right side up. If using baking sheets and making a rolled cake, immediately invert cake onto a kitchen towel dusted with confectioner’s sugar. Dust top of cake with confectioner’s sugar and roll up in towel. Let cool completely, about 1 hour, before unrolling and spreading with filling.

Cook’s Notes

Jennifer Aaronson uses this recipe for her go-to ice cream cake. She simply spreads softened ice cream onto a sheet of cake before rerolling it, then freezes it until the ice cream hardens.

Link for recipe above ⬆⬆ Thank you for reading!! Lysm!!

Pecan Torte!!

Hi, everyone!! Sorry for not uploading, but here’s today’s recipe!!

https://www.marthastewart.com/1160378/pecan-torte

The Recipe:

Ingredients

Ingredient Checklist

  • 9 large eggs, separated
  • 1 1/2 cups granulated sugar
  • 1 tablespoon freshly grated lemon zest, plus more for garnish
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon salt
  • 12 ounces pecans, toasted and finely ground (3 cups)
  • Confectioners’ sugar, for dusting
  • Lemon Curd for Pecan Torte
  • Mixed berries, for serving

Directions

Instructions Checklist

  • Step 1 Preheat oven to 350 degrees. Put egg yolks, granulated sugar, zest, vanilla, and salt in the bowl of an electric mixer fitted with the whisk attachment. Beat on medium-high speed until pale and thickened, about 4 minutes. Fold in pecans.
  • Step 2 Beat whites in a clean mixing bowl until stiff peaks form; fold into yolk mixture. Pour into a 10-inch springform pan.

Step 3

Bake until golden brown, about 1 hour (if top browns too quickly, tent with foil). Let cool on a wire rack 30 minutes. Remove sides of pan. Let cool completely. Dust with confectioners’ sugar. Serve with curd and berries; garnish with zest.

Link for recipe above ⬆⬆ Thank you for reading!! Lysm!!

Mango Soft Serve Ice Cream!!

Hi, everyone!! Today’s recipe is Mango Soft Serve Ice Cream!!

https://www.slenderberry.com/recipes/mango-soft-serve-ice-cream/

The Recipe

INGREDIENTS

3 servings

3 banana (ripe and frozen)

1 1/2 cup mango frozen

1 tbsp coconut milk (optional)

DIRECTIONS

10 minutes

1. When freezing the bananas cut them into slices first and freeze on a baking sheet for best results and easy processing.

2. Add all ingredients to blender or food processor and process until smooth. Almond milk can be optional depending on where you need it for the blender or processor.

3. Transfer the mixture to a piping bag and pipe into a cup for the soft serve texture. You can also freeze for another hour to reach more of an ice cream consistency.

Link for recipe above ⬆⬆ Thank you for reading!! Lysm!!

Apple Crisp Ice Cream Pie!!

Hi, everyone!! Today’s recipe is Apple Crisp Ice Cream Pie!!

https://www.tablespoon.com/recipes/apple-crisp-ice-cream-pie/f33c04e6-8106-4300-846f-5730d9edbc9f

The Recipe

Ingredients

Cookie Crust

1 pouch (17.5 oz) Betty Crocker™ Cookie Mix Oatmeal

1 tablespoon water

1/2 cup (1 stick) butter, softened

1 large egg

1/2 teaspoon cinnamon

1/2 cup almonds, chopped

Ice Cream

2 quarts vanilla ice cream

Apple Mixture

4 large Granny Smith apples, peeled and cut into 1/4-inch cubes

4 tablespoons butter, plus one more tablespoon

3/4 cup brown sugar

1 1/2 teaspoons apple pie spice

1 tablespoon all-purpose flour

Steps:

  1. COOKIE CRUST: Preheat oven to 350°F. Stir together the cookie mix, water, butter, egg, cinnamon and almonds. Reserve 3/4 cup of the dough, then press the remaining dough in the bottom of a 9-inch pie pan to form the crust. Place the pie pan in the freezer for 15 minutes. Meanwhile, break the remaining dough into small pieces and scatter them on a baking sheet. Bake pieces for 10-12 minutes until golden brown. Remove and allow to cool completely, then crumble into small pieces.

2. Bake the cookie crust for 18-22 minutes until golden brown. Remove from oven and allow to cool completely. If the crust has puffed up a lot during baking, press it down while still warm using the bottom of a glass.

3. ICE CREAM LAYER: Scoop vanilla ice cream into the cooled crust. Cover and freeze for at least 2 hours.

4. APPLE MIXTURE: Melt 4 tablespoons of butter in a skillet over medium heat. Add brown sugar and stir constantly until it begins to dissolve. Add apples and apple pie spice and toss to coat. Continue to stir until sugar completely dissolves. Reduce heat to medium-low and let apples simmer for 10-14 minutes, stirring occasionally until the apples are tender. Set a fine mesh sieve over a large bowl. Pour hot apples into sieve and allow the caramel to drain off. Set apples aside to cool.

5. CARAMEL SAUCE: Return skillet to medium-low heat and add the remaining one tablespoon of butter. Once the butter melts, stir in flour and cook for 30 seconds. Add the caramel back into the pan and cook for 2-3 minutes until thickened. Remove from heat, pour into a heat-proof bowl and allow to cool completely.

6. Just before serving, spoon the apples over the top of the ice cream, sprinkle on the cookie crumbles and drizzle the caramel sauce over top.

By Hungry Happenings

Link for recipe above⬆⬆ Thank you for reading!! Lysm!!

NATIONAL LEMON MERINGUE PIE DAY!! 🥧🥧

Hi, everyone!! Are you excited for this recipe?

https://www.marthastewart.com/340995/lemon-meringue-pie

The Recipe

Ingredients

Ingredient Checklist

  • Homemade or store-bought pie crust
  • Easy Lemon Curd
  • 1 cup cold water
  • 1/4 cup cornstartch
  • 8 large eggs, whites only
  • 2/3 cups sugar
  • 1/4 teaspoon coarse salt
  • Step 1 Preheat oven to 350 degrees. Fit a homemade or store-bought pie crust into a 9-inch pie plate; line crust with parchment paper and fill with dried beans or pie weights. Bake until crust is lightly browned, about 45 minutes. Carefully lift and remove paper with pie weights and let crust cool.
  • Step 2 Prepare Lemon Curd through step 1. Whisk together 1 cup cold water and 1/4 cup cornstarch add to lemon mixture along with butter in step 2 and continue as directed. Do not chill curd; pour directly into cooled crust and smooth top. Refrigerate until chilled and set, 3 hours (or up to 1 day).
  • Step 3 Preheat oven to 350 degrees. In a large bowl, combine egg whites, sugar and salt. Using an electric mixer, beat on medium-high until stiff peaks form. Pile meringue on pie, making sure it touches the crust all around. Bake until meringue begins to brown, 8 to 10 minutes.

Recipe by: Martha

Link for recipe above ⬆⬆ Thank you for reading!! Lysm!!

Happy Creamsicle Day!!

Hi, everyone!! I hope you enjoy this dessert!!

https://www.sugargeekshow.com/recipe/orange-creamsicle-cake/

The Recipe

Cake Ingredients

  • 10 oz (284 g) cake flour
  • 10 oz (284 g) granluted sugar
  • 1/2 tsp (1/2 tsp ) salt
  • 1 1/2 tsp (1 1/2 tsp) baking powder
  • 1 tsp (1 tsp) baking soda
  • 1/4 tsp (1/4 tsp) citric acid (optional)
  • 6 oz (170 g) unsalted butter room temperature
  • 7 oz (198 g) orange juice concentrate defrosted at room temperature
  • 4 oz (113 g) milk room temperature
  • 4 large (4 large ) eggs
  • 2 tsp (2 tsp) orange extract
  • zest 1 (zest 1) orange
  • 2 oz (57 g) vegetable oil
  • 1-2 drops (1-2 drops) yellow food coloring
  • 1 drop (1 drop) orange food coloring

White Chocolate Ganache

  • 24 oz (680 g) White chocolate
  • 8 oz (227 g) heavy whipping cream

Instructions

Cake instructions

  • Make sure all your ingredients are at room temperature (milk, eggs, orange juice, butter). Preheat your oven to 335℉ 
  • In the bowl of your stand mixer, combine together your flour, sugar, salt, baking powder and baking soda. Whisk and set aside. 
  • In a separate container, combine your milk, orange juice, oil and eggs, extracts and zest. Whisk to combine. 
  • Add your room temperature butter to your flour mixture and attach your paddle attachment. Mix on low until mixture resembles coarse sand.  

Add in 1/3 of your wet ingredients mixture. Turn your machine up to medium and mix for one full minute. Mixture will look lighter in color and appear fluffier. Don’t skimp on the time or the structure of your cake will not develop and it will collapse. Scrap your bowl with a spatula to make sure your batter is fully mixing at the bottom. 

Add in your drops of food color, your citric acid then add in 1/2 of your remaining liquid. Let incorporate on low and then add in the rest of the liquid. Mix until just combined. 

Pour batter into prepared pans (I like to use cake goop) and bake for 30-40 minutes until a toothpick comes out cleanly. Wrap and chill cakes in plastic wrap before torting and filling. 

White Chocolate Ganache Instructions

  • Microwave chocolate in microwave safe bowl for 1 minute to soften. Bring heavy whipping cream just to a simmer then pour over chocolate. Make sure the chocolate is fully covered. Let set for 5 minutes. Whisk gently to combine cream and chocolate, do not incorporate air. Pour into a shallow pan or dish to let stiffen up to buttercream consistency. Then stir until creamy before icing your cake. If your ganache is too firm, microwave for 10 seconds to soften and then stir until ganache is the desired consistency. 

Author: Elizabeth Marek

Link for recipe above ⬆⬆ Thank you for reading!! Lysm!!

Happy Filet Mignon Day!!

Hi, everyone!! I hope you enjoy this recipe!!

https://www.10play.com.au/the-living-room/recipes/filet-mignon-sliders/r190614bfexm

The Recipe:

Ingredients

2 tbsp extra virgin olive oil

2 tbsp freshly cracked black pepper

600g beef fillet

500g thinly sliced jamon serrano

400g thinly sliced gruyere cheese

10 mini brioche burger buns

1 root fresh horseradish

1 hot chilli

1 clove fresh garlic

1/2 bunch chopped chives

250g crème fraiche

1 jar Dijon mustard

1 bunch fresh rocket or watercress, washed

Bamboo skewers (to hold burgers together)

Steps

  • Spread the pepper on a chopping board, roll fillet until it is coated in pepper, then wrap the fillet evenly with jamon Serrano.
  • Slice fillet into thick and even slices and pan fry on a high heat for 2 minutes, cooking evenly on each side.
  • Once cooked, rest for 2 minutes and brush with lots of mustard.
  • In a mixing bowl, grate horseradish, chilli and garlic with splash of olive oil and chives. Fold in crème fraiche and mix well.
  • Toast bread rolls on the grill with cheese until it’s melted. Spread the horseradish crème on the steak and add rocket. Best served hot. Recipe by Miguel Maestre

Link above ⬆⬆ Thank you for reading!! Lysm!!

National Julienne Fries Day!!

Hi, everyone!! I really hope you enjoy this recipe!!

https://www.cleverona.com/blogs/food-recipes/easy-julienne-fries

The Recipe:

INGREDIENTS

  • 6 medium sized Yukon Gold potatoes, Julienne cut.
  • 6 cups oil, preferably peanut oil
  • Fine salt

DIRECTIONS

  • Place potato sticks in ice water to help remove excess starch, and then dry.
  • Place a deep frying pan in your burner and add oil.
  • Turn burner into high and bring your oil to a boil.
  • Place your Julienne cut potatoes in the pan one cup at a time until they turn golden brown.
  • Transfer potatoes to a paper towel-lined pan or plate to remove excess oil.
  • Season as desired. Recipe by: Cleverona Kitchen.

Link above ⬆⬆ Thank you for reading!! Lysm!!

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