Smetanik Cake

smetanik cake

 

smetanik cake

 

Smetanik cake is a Russian sour cream cake with sour cream frosting. It’s not overly sweet and the cream feels really light and smooth. If you love moist cakes you can add sugar syrup to moisten it, if you’re more on the drier type cake then skip this step. You can also add raspberries (my fave..) or any other berries for a little sour sweetness. My family loves this cake, it’s one of our favorites.

 

Ingredients:

6 eggs

1 1/4 cup sugar

1 1/4 cup sour cream

1 teaspoon vanilla

1 tablespoon baking soda + 2 tablespoons vinegar(combined)

1 1/2 cup flour

2 tablespoons cocoa powder

 

Cream/frosting:

8 ozs cream cheese

8 ozs condensed milk

1  1/2 cup sour cream

1/2 cup powdered sugar

1 1/2 teaspoon vanilla

Sugar syrup

1/2 cup cold boiling water with 1 tablespoon sugar for soaking

Optional-

raspberries,strawberries,blueberries,or bananas.

Direction:

Heat oven to 325 F degrees

Prepare two 9 inch cake pans lined with parchment paper and greased or sprayed with non-stick baking spray.

Beat eggs with sugar using electric mixer on high speed.

Add in sour cream,vanilla,and baking soda mixed with vinegar.

Continue to mix on medium-high speed until well incorporated.

Sift flour directly in the bowl with cake batter.

Mix gently using a whisk, always working one direction.

Divide mixture in half.

Add cocoa to one half,and mix it in with a whisk.

Pour cake batter into prepared cake pans. (1 for white cake,1 for chocolate cake)

Bake for 25-30 minutes or until when toothpick inserted and comes out clean.

Let cool.

Cream-

Using electric mixer, beat cream cheese on high speed, scraping the sides when needed.

Bring down the speed to medium and gradually add condensed milk.

Add in powdered sugar, sour cream, and vanilla.

Bring the speed up to high and continue mixing for about another minute or so.

 

Assembling-

Slice really carefully both cakes in half.

Cut off tiny amount of cake from around the sides of the cake.Set aside, we will need it for later.

Starting with chocolate layer, spray or pour (using a spoon) some sugar syrup on the cutted side of the cake layer.

Add good amount of cream.  If adding any berries or bananas, arrange them on top of cream.

Place white cake layer on top of cream, and repeat the steps. If adding berries or bananas, Arrange them on every other layer.

Using a shredder, Shred cake pieces in to tiny crumbs.

Add the crumbs to the sides and top of the cake. Or you can use chocolate/vanilla wafers or chocolate wafer candy (shredded)

Decorate with berries or as desired.

Refrigerate for at least 6 hours.

 

smetanik cake

 

 

 

 

Smetanik Cake

Ingredients

  • 6 eggs
  • 1 1/4 cup sugar
  • 1 1/4 cup sour cream
  • 1 teaspoon vanilla
  • 1 tablespoon baking soda + 2 tablespoons vinegar(combined)
  • 1 1/2 cup flour
  • 2 tablespoons cocoa powder
  • Cream/frosting:
  • 8 ozs cream cheese
  • 8 ozs condensed milk
  • 1 1/2 cup sour cream
  • 1/2 cup powdered sugar
  • 1 1/2 teaspoon vanilla
  • Sugar syrup
  • 1/2 cup cold boiling water with 1 tablespoon sugar for soaking
  • Optional-
  • raspberries,strawberries,blueberries,or bananas.

Instructions

  1. Heat oven to 325 F degrees
  2. Prepare two 9 inch cake pans lined with parchment paper and greased or sprayed with non-stick baking spray.
  3. Beat eggs with sugar using electric mixer on high speed.
  4. Add in sour cream,vanilla,and baking soda mixed with vinegar.
  5. Continue to mix on medium-high speed until well incorporated.
  6. Sift flour directly in the bowl with cake batter.
  7. Mix gently using a whisk, always working one direction.
  8. Divide mixture in half.
  9. Add cocoa to one half,and mix it in with a whisk.
  10. Pour cake batter into prepared cake pans. (1 for white cake,1 for chocolate cake)
  11. Bake for 25-30 minutes or until when toothpick inserted and comes out clean.
  12. Let cool.
  13. Cream-
  14. Using electric mixer, beat cream cheese on high speed, scraping the sides when needed.
  15. Bring down the speed to medium and gradually add condensed milk.
  16. Add in powdered sugar, sour cream, and vanilla.
  17. Bring the speed up to high and continue mixing for about another minute or so.
  18. Assembling-
  19. Slice really carefully both cakes in half.
  20. Cut off tiny amount of cake from around the sides of the cake.Set aside, we will need it for later.
  21. Starting with chocolate layer, spray or pour (using a spoon) some sugar syrup on the cutted side of the cake layer.
  22. Add good amount of cream. If adding any berries or bananas, arrange them on top of cream.
  23. Place white cake layer on top of cream, and repeat the steps. If adding berries or bananas, Arrange them on every other layer.
  24. Using a shredder, Shred cake pieces in to tiny crumbs.
  25. Add the crumbs to the sides and top of the cake. Or you can use chocolate/vanilla wafers or chocolate wafer candy (shredded)
  26. Decorate with berries or as desired.
  27. Refrigerate for at least 6 hours.
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Spinach Salad

spinach salad

spinach salad

 

This Spinach salad is delicious, healthy, and vibrant. It’s one of the most requested salads that I bring to potlucks. So I make this salad often. This beautiful salad will look great on your holiday dinner table.

For a great tasting vinaigrette try using  good quality balsamic vinegar, olive oil , and mustard.

 

 Ingredients:

Baby spinach

1 red,yellow or orange bell pepper sliced lengthwise

1/2 red onion sliced (not too thin)

Glazed/candied pecans or walnuts.

Choice of Feta,blue cheese, or Gorgonzola (crumbled)

Bacon (baked/fried and crumbled)

4 tablespoons oil

 

Honey Dijon balsamic vinaigrette:

3/4 cup extra virgin olive oil

1/4 cup balsamic vinegar

1/4  shallot chopped (optional)

1-2 garlic cloves

1/2 teaspoon Dijon mustard

1 tablespoon honey

Salt and fresh ground black pepper

 

Directions:

Vinaigrette:

Using a hand blender, Combine balsamic vinegar,shallot,garlic,mustard,salt,and pepper.

With blender running,slowly pour in oil. Continue to blend until vinaigrette thickens.

If too thick, you can add a little water to adjust thickness to your liking.

Adjust seasoning and sweetness if needed.

Let sit at room temperature for at least 30 minutes.

Salad:

Heat 2 tbsp.oil in a skillet on med-high heat.

Add bell pepper and saute.

Remove a peppers from skillet.

Add 2 tbsp. oil. to the same skillet.

Add onions and saute.

Arrange spinach leaves on a salad plate or salad bowl then following this order:

Dressing (drizzled)

bell peppers

onions

bacon

cheese

nuts

If serving in a large salad bowl, Arrange in layers by repeating the order.

 

 

 

Grilled Cheeseburger

Grilled Cheeseburger

Grilled Cheeseburger

 

4th of July is only few days away.And if you still didn’t make up your mind on what to make…How about a juicy restaurant style cheeseburger? In our family it became a Fourth of July tradition,because …what can be more American then a cheeseburger?!

Burgers are so versatile.There is many ways to make a burger with many different flavors depending on spreads,toppings,sauce,and cheese you will use. Portobello mushroom and blue cheese is my favorite. Adding portobellos to meat creates a juicier burger and blue cheese gives it extra flavor.If you don’t like blue cheese, you can add any other cheese or none at all.

If you want a perfect,juicy,and delicious burger…please follow these tips:

1.Dip meat into cold water for 30 seconds before grilling.(great tip from foodandwine.com)

2.Flip burgers just once on the grill.

3.Don’t over cook the meat (it will be dry)

4.Brush burgers with melted butter or oil.

5.Never flatten burgers with spatula.

6.Use fresh good quality meat.

 

Ingredients:

2 lbs ground chuck or cross rib roast (or chuck mixed with sirloin)*

1 portobello mushroom or 5-6 white button mushrooms

blue cheese crumbled

salt and pepper

1/2 stick butter melted

*ask your butcher to grind it for you if don’t have grinder

Your choice of 6 buns (regular,whole wheat,thin, or none at all. Just wrap everything in lettuce for protein style)

 

Spreads:

equal amount of-

ketchup

sweet dill relish

mayonnaise

combine all ingredients

 

Lemon garlic spread-

3 tablespoons mayonnaise

3 garlic cloves crushed

1/2 teaspoon dijon mustard (optional)

1 tablespoon fresh lemon juice or white or red wine vinegar.

combine all ingredients.

 

Any choice toppings:

Tomatoes

red or white onions sliced

butter or iceberg lettuce

avocado

bacon

sauteed mushrooms

Dill pickles

jalapeños

American,cheddar,swiss cheese

 

Direction:

If you have a meat grinder,grind the meat with portobello mushroom.You can also cut them into small diced pieces or use a blender to grind mushrooms.

Mix meat,mushrooms,salt and pepper together.

Form big 1 inch thick patties (apprx. 6-8 patties)

If the meat is cold,let it sit at room temperature for 20-30 minutes before grilling.*

Brush the grill with oil or spray with nonstick.

Dip patty in cold water for 30 seconds.Brush on melted butter or oil.

Grill for  6-7 minutes per side medium-well.On last 2 minutes of grilling add a slice of cheese.Set meat a side and let rest for 3-5 minutes.

Toast buns on the grill or pan.If you like you can brush butter or oil on the sliced side of the bun.

Add spread on one side of the bun,following with desired toppings and grilled patty.

* Burger patties can be prepared ahead of time and stored in the fridge until grilling.Let them sit at room temp. for 20-30 minutes before grilling.

**These Burgers can be pan grilled/fried with little oil if you choose not to grill.

 

Grilled Cheeseburger

Ingredients

  • 2 lbs ground chuck or cross rib roast (or chuck mixed with sirloin)*
  • 1 portobello mushroom or 5-6 white button mushrooms
  • blue cheese crumbled
  • salt and pepper
  • 1/2 stick butter melted
  • *ask your butcher to grind it for you if don't have grinder
  • Your choice of 6 buns (regular,whole wheat,thin, or none at all. Just wrap everything in lettuce for protein style)
  • Spreads:
  • equal amount of-
  • ketchup
  • sweet dill relish
  • mayonnaise
  • combine all ingredients
  • Lemon garlic spread-
  • 3 tablespoons mayonnaise
  • 3 garlic cloves crushed
  • 1/2 teaspoon dijon mustard (optional)
  • 1 tablespoon fresh lemon juice or white or red wine vinegar.
  • combine all ingredients.
  • Any choice toppings:
  • Tomatoes
  • red or white onions sliced
  • butter or iceberg lettuce
  • avocado
  • bacon
  • sauteed mushrooms
  • American,cheddar,swiss cheese

Instructions

  1. If you have a meat grinder,grind the meat with portobello mushroom.You can also cut them into small diced pieces or use a blender to grind mushrooms.
  2. Mix meat,mushrooms,salt and pepper together.
  3. Form big 1 inch thick patties (apprx. 6-8 patties)
  4. If the meat is cold,let it sit at room temperature for 20-30 minutes before grilling.*
  5. Brush the grill with oil or spray with nonstick.
  6. Dip patty in cold water for 30 seconds.Brush on melted butter or oil.
  7. Grill for 6-7 minutes per side medium-well.On last 2 minutes of grilling add a slice of cheese.Set meat a side and let rest for 3-5 minutes.
  8. Toast buns on the grill or pan.If you like you can brush butter or oil on the sliced side of the bun.
  9. Add spread on one side of the bun,following with desired toppings and grilled patty.
  10. * Burger patties can be prepared ahead of time and stored in the fridge until grilling.Let them sit at room temp. for 20-30 minutes before grilling.
  11. **These Burgers can be pan grilled/fried with little oil if you choose not to grill.
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Chicken Kotleti in Mushroom Sauce

Chicken Kotleti_

Chicken Kotleti_

Russian/Ukrainian kotleti to Slavic people  is like chicken nuggets to Americans.We all grew up on them.It’s one of those Moms famous foods that are perfect as party food or everyday meal. They are tender,juicy, and well seasoned chicken patties that are fried and steamed or fried and simmered in creamy mushroom sauce.Creamy mushroom sauce can be served as gravy also.Always perfect.Always delicious!

Ingredients:

4 chicken breasts*

4 chicken thighs*

2 medium onions chopped

1 carrot grated

2-3 bread slices

milk to soak bread

1 medium potato peeled and grated

2 tablespoons mayonnaise

salt and pepper

Bread crumbs (I get them from Trader Joes)

2 tbsp oil + more for frying

*Or 3-4 lbs ground chicken meat.

 

Mushroom sauce:

1/2 onion finely chopped

1/2 carrots finely grated

6-8 mushrooms sliced or quarted

3/4 chicken broth*

1/2 cup heavy whipping cream*

2 tablespoon flour*

1/4 teaspoon teaspoon pizza seasoning (optional)*

salt and pepper

2 tablespoons butter

* You can make it with out chicken broth,just add more cream and omit flour.The best pizza seasoning for this sauce is from winco (bulk section).I tried from other stores,It’s a little different.

Directions:

Grind chicken thighs and breast.

Soak bread slices in milk and set a side.

Heat oil in a sauté pan on medium heat.

Saute onions with carrots until soft.

Press through grinder and add to chicken.

Squeeze bread from milk.Press through grinder and add to chicken.

Add potatoes,mayonnaise,salt and pepper to chicken.

Mix everything well, hitting the meat against the bowl( at least 20 times).

Shape them in to preferred size patties.

Heat a frying pan with about 1/2 inch oil ( I use extra light olive oil or avocado oil).

Dredge each patty  in breadcrumbs . Fry patties in batches on both sides until golden brown.

If  you’re not serving kotleti/patties with mushroom sauce, arrange fried patties in a baking dish or a medium saucepan. I add onions,peppercorns,and bay leaf to the bottom (it’s optional).Pour a small amount of water or chicken broth over patties/kotleti,about 1/2 -3/4 inch from the bottom. If using baking method;heat oven to 350 degrees and bake for about 20-25 minutes. If using stovetop method; bring to a boil then reduce to low and steam for about 10 minutes.This makes kotleti juicy.

Chicken Kotleti

 

Mushroom Sauce:

Melt butter in a saute pan on medium heat.

Throw in onions.Saute onions until soft.Transfer to a bowl or plate.

Add more butter if needed and sauté carrots for couple of minutes.Transfer to plate with onions.

Add more butter and sauté mushrooms.

Transfer onions and carrots back to a sauté pan with mushrooms,and mix in flour.Cook for about 15 seconds.

Gradually and gently whisk in chicken broth by dribbles at first.Sauce will thicken.Add heavy whipping cream and pizza seasoning.Season with salt.Turn off the heat.

Arrange patties in a medium saucepan and pour the mushroom sauce over kotleti/patties. Let them simmer on low heat for about 10 minutes.Serve with mashed potatoes,pasta or rice.

 

Chicken Kotleti in mushroom sauce

Chicken Kotleti in mushroom sauce

Ingredients

  • Ingredients:
  • 4 chicken breasts*
  • 4 chicken thighs*
  • 2 medium onions chopped
  • 1 carrot grated
  • 2-3 bread slices
  • milk to soak bread
  • 1 medium potato peeled and grated
  • 2 tablespoons mayonnaise
  • salt and pepper
  • Bread crumbs (I get them from Trader Joes)
  • 2 tbsp oil + more for frying
  • *Or 3-4 lbs ground chicken meat.
  • Mushroom sauce:
  • 1/2 onion finely chopped
  • 1/2 carrots finely grated
  • 6-8 mushrooms sliced or quarted
  • 3/4 chicken broth*
  • 1/2 cup heavy whipping cream*
  • 2 tablespoon flour*
  • 1/4 teaspoon teaspoon pizza seasoning (optional)*
  • salt and pepper
  • 2 tablespoons butter
  • * You can make it with out chicken broth,just add more cream and omit flour.The best pizza seasoning for this sauce is from winco (bulk section).I tried from other stores,It's a little different.

Instructions

  1. Grind chicken thighs and breast.
  2. Soak bread slices in milk and set a side.
  3. Heat oil in a sauté pan on medium heat.
  4. Saute onions with carrots until soft.
  5. Press through grinder and add to chicken.
  6. Squeeze bread from milk.Press through grinder and add to chicken.
  7. Add potatoes,mayonnaise,salt and pepper to chicken.
  8. Mix everything well, hitting the meat against the bowl( at least 20 times).
  9. Shape them in to preferred size patties.
  10. Heat a frying pan with about 1/2 inch oil ( I use extra light olive oil or avocado oil).
  11. Dredge each patty in breadcrumbs . Fry patties in batches on both sides until golden brown.
  12. If you're not serving kotleti/patties with mushroom sauce, arrange fried patties in a baking dish or a medium saucepan. I add onions,peppercorns,and bay leaf to the bottom (it's optional).Pour a small amount of water or chicken broth over patties/kotleti,about 1/2 -3/4 inch from the bottom. If using baking method;heat oven to 350 degrees and bake for about 20-25 minutes. If using stovetop method; bring to a boil then reduce to low and steam for about 10 minutes.This makes kotleti juicy.
  13. Mushroom Sauce:
  14. Melt butter in a saute pan on medium heat.
  15. Throw in onions.Saute onions until soft.Transfer to a bowl or plate.
  16. Add more butter if needed and sauté carrots for couple of minutes.Transfer to plate with onions.
  17. Add more butter and sauté mushrooms.
  18. Transfer onions and carrots back to a sauté pan with mushrooms,and mix in flour.Cook for about 15 seconds.
  19. Gradually and gently whisk in chicken broth by dribbles at first.Sauce will thicken.Add heavy whipping cream and pizza seasoning.Season with salt.Turn off the heat.
  20. Arrange patties in a medium saucepan and pour the mushroom sauce over kotleti/patties. Let them simmer on low heat for about 10 minutes.Serve with mashed potatoes,pasta or rice.
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Roasted Rack of Lamb

Roasted rack of lamb

Roasted rack of lamb

Roasted rack of lamb is a festive dish at holidays like Christmas, New Years and Easter.The meat is tender and juicy with a little herby crust.

Ingredients for 2 racks-

8 garlic cloves

1 tablespoons fresh thyme leaves

4 sprigs fresh rosemary leaves

1/4 cup olive oil

1/4 cup red wine

1 tablespoon dijon mustard

salt and fresh ground better ( I used about 1 tablespoon)

Direction:

Using a blender,combine all the ingredients.

Rub the marinade all over lamb racks.

Marinade for at least 8-12 hours in the fridge.Bring meat to room temperature before roasting.(about 1 1/2-2 hours)

Heat oven to 500 degrees on broil.

Line a baking sheet with foil.

Place racks on baking sheet and roast for  about 15 minutes.

Reduce heat 450 degrees on bake for another 15-20 minutes*

Remove from oven, let rest covered with foil for at least 5 minutes.

Carve and serve right away.

* If you prefer your meat more rare,roasting time will be less.

 

Roasted Rack of Lamb

Ingredients

  • 10 garlic cloves
  • 2 tablespoons fresh thyme leaves
  • 5 sprigs fresh rosemary leaves
  • 1/4 cup olive oil
  • 1/4 cup red wine
  • 1 tablespoon dijon mustard
  • salt and fresh ground better ( I used about 1 tablespoon)

Instructions

  1. Using a blender,combine all the ingredients.
  2. Rub the marinade all over lamb racks.
  3. Marinade for at least 8-12 hours in the fridge.Bring meat to room temperature before roasting.(about 1 1/2-2 hours)
  4. Heat oven to 500 degrees on broil.
  5. Line a baking sheet with foil.
  6. Place racks on baking sheet and roast for about 15 minutes.
  7. Reduce heat 450 degrees on bake for another 15-20 minutes*
  8. Remove from oven, let rest covered with foil for at least 5 minutes.
  9. Carve and serve right away.
  10. * If you prefer your meat more rare,roasting time will be less.
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Hazelnut Cake Truffles

Hazelnut Cake truffles

Hazelnut Cake truffles

Desserts or treats like truffles are always  special on holidays like Christmas, New years and Valentines.They are so adorable and decadent.These hazelnut cake truffles are a heavenly bite-size chocolate treats with a lightly crunchy and creamy soft cake inside.

Ingredients:

3 eggs

1 cup sugar

1 teaspoon baking soda

1 cup buttermilk

½ can condensed milk

2 tablespoons cocoa powder

2 cups flour

Directions for cake :

Preheat oven to 350 degrees

Using mixer beat together eggs and sugar until pale in color.

Add baking soda to buttermilk and mix it well.

Add buttermilk,cocoa and condensed milk  to egg mixture and mix on medium speed until well combined.

Add the flour and mix on low. Transfer the batter to a 9×13 greased baking pan and bake approximately 30-35 minutes depending on your oven.

Let cake cool completely.

Cream:

1 can dulce de leche (cooked condensed milk)

2 sticks butter at room temperature

2 tbsp cocoa powder

1/2 cup hazelnuts

1-2 tablespoons cognac or brandy (optional)

3 tbsp. nutella (optional)

Coating:

crushed Chocolate Waffles

melted chocolate or truffles

melted white chocolate

Cream directions:

Whip butter until pale and fluffy.

Add in dulce de leche and cocoa.

Whip all the ingredients until well combined.

 

Break/tear cake in to small pieces and place it in the mixing bowl.

Using a blender,crush hazelnuts.

Add cream and hazelnuts to the broken cake.

Mix/beat until all ingredients are well incorporated and creamed.

Form the cake mixture in to a 1 inch balls.

Cover the balls with your choice of coating.I used chocolate waffles from Trader Joes.

 

Hazelnut Cake Truffles

Ingredients

  • Cake:
  • 3 eggs
  • 1 cup sugar
  • 1 teaspoon baking soda
  • 1 cup buttermilk
  • ½ can condensed milk
  • 2 tablespoons cocoa powder
  • 2 cups flour
  • Cream:
  • 1 can dulce de leche (cooked condensed milk)
  • 2 sticks butter at room temperature
  • 2 tbsp cocoa powder
  • 1/2 cup hazelnuts
  • 1-2 tablespoons cognac or brandy (optional)
  • 3 tbsp. Nutella (optional)
  • Coating:
  • crushed Chocolate Waffles
  • melted chocolate or truffles
  • melted white chocolate

Instructions

  1. Directions for cake :
  2. Using mixer beat together eggs and sugar until pale in color.
  3. Add baking soda to buttermilk and mix it well.
  4. Add buttermilk,cocoa and condensed milk to egg mixture and mix on medium speed until well combined.
  5. Add the flour and mix on low. Transfer the batter to a 9x13 greased baking pan and bake approximately 30-35 minutes depending on your oven.
  6. Let cake cool completely.
  7. Cream directions:
  8. Whip butter until pale and fluffy.
  9. Add in dulce de leche and cocoa(cognac,Nutella).
  10. Whip all the ingredients until well combined.
  11. Break/tear cake in to small pieces and place it in the mixing bowl.
  12. Using a blender,crush hazelnuts.
  13. Add cream and hazelnuts to the broken cake.
  14. Mix/beat until all ingredients are well incorporated and creamed.
  15. Form the cake mixture in to a 1 inch balls.
  16. Cover the balls with your choice of coating.I used chocolate waffles from Trader Joes.
  17. Refrigerate.
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Tres Leches Cake

tres leches cake

tres leches cake

This cake is amazing! Tres Leches Cake (three milk cake) is from Latin American origin.It’s basically a sponge cake soaked with a mixture of three types of milk;evaporated,condensed and heavy cream and frosted with luscious Chantilly cream.Originally this cake is made in a single layer sheet cake.I decided to give it a little twist by slicing it in half and adding a hint of rum and raspberries.Ohhh.. the taste is heavenly! Very moist and not too sweet.

Ingredients-

1 cup all-purpose flour

1 1/2 teaspoon baking powder

1/4 teaspoon salt

5 eggs separated

1 cup sugar

1 teaspoon vanilla

1/3 cup milk

1 can(12 ounces) evaporated milk

1 can(14 ounces) sweetened condensed milk

1/2 cup heavy whipping cream

2 tablespoons dark rum (optional)

Chantilly frosting:

2 1/2 cups heavy cream

4 tablespoons powdered sugar

8-12 oz. Raspberries

Directions-

1.Preheat oven to 350 degrees.Line and grease a 9 inch round pan.

2.In a large bowl,whisk together the flour,baking powder and salt;set aside.

3.In a bowl of an electric mixer fitted with whisk attachment,whisk the egg yolks and 3/4 cup sugar until the mixture is thick and pale yellow.

4.Add the whole milk and vanilla and mix to combine.

5.Pour the egg yolk over the flour mixture and,using a rubber spatula,gently fold together until thoroughly combined.

6.Clean out the bowl and the whisk.Towel dry.

7.Add the egg whites to the bowl and whisk on high speed until soft peaks begin to form.With the mixer still running,pour the remaining 1/4 cup of sugar and beat until the egg whites are stiff but not dry.

8.Working in three batches,gently fold the egg whites into the batter until just combined.

9.Pour batter into the prepared pan and smooth the surface with spatula.

10.Bake for about 30 minutes,or until toothpick inserted in the center comes out clean.Let the cake cool completely.

11.Mix together evaporated milk,condensed milk,rum and heavy cream together in a small pitcher or glass measuring cup.

Chantilly cream:Whip heavy cream and powdered sugar until thick and stiff peaks form.

12.When the cake is cool,Slice the cake in half to have total of two layers.

13.Lay the first layer on the cake plate upside down.

14.Pierse the surface of the cake with fork or toothpick.

15.Slowly drizzle half of the milk mixture over the top of the cake,making sure to get around the edges of the cake.

16.Spread a thin layer of Chantilly cream and arrange raspberries all over the first layer of the cake.

17.Place the second layer on top of the raspberries.Pierce the cake surface with fork or toothpick really well.Slowly and gently drizzle the milk mixture,giving some time for the cake to absorb liquid and continue to drizzle the milk mixture.

18.Spread chantilly cream all over the cake top and sides.Decorate as desired.

Tres Leches Cake

Ingredients

  • 1 cup all-purpose flour
  • 1 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 5 eggs separated
  • 1 cup sugar
  • 1 teaspoon vanilla
  • 1/3 cup milk
  • 1 can(12 ounces) evaporated milk
  • 1 can(14 ounces) sweetened condensed milk
  • 1/2 cup heavy whipping cream
  • 2 tablespoons dark rum (optional)
  • Chantilly frosting:
  • 2 1/2 cups heavy cream
  • 4 tablespoons powdered sugar
  • 8-12 oz. Raspberries

Instructions

  1. 1.Preheat oven to 350 degrees.Line and grease a 9 inch round pan.
  2. 2.In a large bowl,whisk together the flour,baking powder and salt;set aside.
  3. 3.In a bowl of an electric mixer fitted with whisk attachment,whisk the egg yolks and 3/4 cup sugar until the mixture is thick and pale yellow.
  4. 4.Add the whole milk and vanilla and mix to combine.
  5. 5.Pour the egg yolk over the flour mixture and,using a rubber spatula,gently fold together until thoroughly combined.
  6. 6.Clean out the bowl and the whisk.Towel dry.
  7. 7.Add the egg whites to the bowl and whisk on high speed until soft peaks begin to form.With the mixer still running,pour the remaining 1/4 cup of sugar and beat until the egg whites are stiff but not dry.
  8. 8.Working in three batches,gently fold the egg whites into the batter until just combined.
  9. 9.Pour batter into the prepared pan and smooth the surface with spatula.
  10. 10.Bake for about 30 minutes,or until toothpick inserted in the center comes out clean.Let the cake cool completely.
  11. 11.Mix together evaporated milk,condensed milk,rum and heavy cream together in a small pitcher or glass measuring cup.
  12. Chantilly cream:Whip heavy cream and powdered sugar until thick and stiff peaks form.
  13. 12.When the cake is cool,Slice the cake in half to have total of two layers.
  14. 13.Lay the first layer on the cake plate upside down.
  15. 14.Pierse the surface of the cake with fork or toothpick.
  16. 15.Slowly drizzle half of the milk mixture over the top of the cake,making sure to get around the edges of the cake.
  17. 16.Spread a thin layer of Chantilly cream and arrange raspberries all over the first layer of the cake.
  18. 17.Place the second layer on top of the raspberries.Pierce the cake surface with fork or toothpick really well.Slowly and gently drizzle the milk mixture,giving some time for the cake to absorb liquid and continue to drizzle the milk mixture.
  19. 18.Spread chantilly cream all over the cake top and sides.Decorate as desired.
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Cake base adapted from pioneerwoman.com

tres leches cake

Pumpkin Brown Rice

pumpkin brown rice

pumpkin brown rice

Very nutritious and delicious hearty brown rice cooked with pumpkin, yields to creamy risotto like results.You can substitute pumpkin with butternut or acorn squash,or even pureed pumpkin.Perfect side dish for upcoming holiday .

Pumpkin Brown Rice

Ingredients

  • 2 cups brown rice
  • 1 small onion diced
  • 1 1/2 cup diced pumpkin,butternut or acorn squash
  • 4 cups chicken or vegetable stock
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1/2 teaspoon cumin powder (optional)
  • salt to taste

Instructions

  1. Heat sauté pan on medium heat.
  2. Add olive oil and butter.
  3. Add onions,and sauté them until soft and slightly caramelized.
  4. Throw in pumpkin/butternut squash/or acorn squash.
  5. Add cumin if preferred .
  6. Add Rice and salt.
  7. Mix well.
  8. Add chicken/vegetable stock.
  9. Turn heat up to high and bring to a boil.
  10. When starts to boil,reduce heat to low and cook for about 40-45 minutes.
  11. Turn off the heat and let it sit for 5 minutes to absorb liquid.
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Jello Holiday Ring

Raspberry Jello Holiday Ring

Raspberry Jello Holiday Ring

White creamy mousse in between two layers of raspberry jello with raspberries. A simple and festive dessert that will look elegant on your Holiday table.You can substitute for strawberry or apricot flavor jello and any type of berries.

Ingredients:
2 (3oz.) packages jello
4 1/2 packets gelatin
1 1/2 cups hot boiling water(divided)
2 cups cold water(divided)
1 cup powdered sugar
3/4 cup sour cream
11/2 cup hot milk
1 cup heavy whipping cream
8 oz. mascarpone  cream*
Fresh raspberries or sliced strawberries.
Bundnt  pan or deep glass baking dish.

* You can substitute for cream cheese, although taste will be slightly different.But still good.

Directions:
Mix 1 package of jello and 1 packet of gelatin with 3/4 cup hot boiling water until dissolved.Add 1 cup cold water and continue to mix.
Arrange raspberries to the bottom of the pan.
Pour the liquid jello in the pan.Refrigerate until jello is firm.

Mix 2 1/2 packets of gelatin with 1/3 cup col water.
Let stand for 4-5 minutes.
Heat milk ( you can use microwave).
Add hot milk to gelatin.Mix until gelatin completely dissolves.
Let it cool.
In a mixing bowl beat together mascarpone with powdered sugar.Add sour cream and continue beating.
Gradually add cooled milk with gelatin.Beat.
Gradually add heavy whipping cream continue beating for 2-3 minutes.

Pour this mixture on top of jello and refrigerate for about 1 hour.

Mix 1 package of jello and 1 packet of gelatin with 3/4 cup hot boiling water until dissolved.
Add 1 cup col water and continue to mix.
Arrange raspberries on top of the white layer.
Pour the liquid jello in the pan on top of the white layer.Refrigerate until jello is ready.(2 hours)

To remove Jello from bundnt pan,Fill sink with warm/hot water.
Dip the pan in water for about 15-20 seconds( all the way to the top edges, careful not to get water on the jello).
Put the platter or tray on top of the bundnt pan, turn it over to release the ring on the platter.

Raspberry Jello Holiday Ring

Ingredients

  • 2 (3oz.) packages jello
  • 4 1/2 packets gelatin
  • 1 1/2 cups hot boiling water(divided)
  • 2 cups cold water(divided)
  • 1 cup powdered sugar
  • 3/4 cup sour cream
  • 11/2 cup hot milk
  • 1 cup heavy whipping cream
  • 8 oz. mascarpone cream*
  • Fresh raspberries or sliced strawberries.
  • Bundnt pan or deep glass baking dish.
  • * You can substitute for cream cheese, although taste will be slightly different.But still good.

Instructions

  1. Mix 1 package of jello and 1 packet of gelatin with 3/4 cup hot boiling water until dissolved.Add 1 cup cold water and continue to mix.
  2. Arrange raspberries to the bottom of the pan.
  3. Pour the liquid jello in the pan.Refrigerate until jello is firm.
  4. Mix 2 1/2 packets of gelatin with 1/3 cup col water.
  5. Let stand for 4-5 minutes.
  6. Heat milk ( you can use microwave).
  7. Add hot milk to gelatin.Mix until gelatin completely dissolves.
  8. Let it cool.
  9. In a mixing bowl beat together mascarpone with powdered sugar.Add sour cream and continue beating.
  10. Gradually add cooled milk with gelatin.Beat.
  11. Gradually add heavy whipping cream continue beating for 2-3 minutes.
  12. Pour this mixture on top of jello and refrigerate for about 1 hour.
  13. Mix 1 package of jello and 1 packet of gelatin with 3/4 cup hot boiling water until dissolved.
  14. Add 1 cup col water and continue to mix.
  15. Arrange raspberries on top of the white layer.
  16. Pour the liquid jello in the pan on top of the white layer.Refrigerate until jello is ready.(2 hours)
  17. To remove Jello from bundnt pan,Fill sink with warm/hot water.
  18. Dip the pan in water for about 15-20 seconds( all the way to the top edges, careful not to get water on the jello).
  19. Put the platter or tray on top of the bundnt pan, turn it over to release the ring on the platter.
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Cake “Firelogs Under the Snow”-торт “дрова под снегом”

Cake "Firelogs Under the Snow"-торт "дрова под снегом"
Cake "Firelogs Under the Snow"-торт "дрова под снегом"

This cake will very beautiful at Christmas or New Years table, but most of all its very delicious.
Pastry dough is filled with sweet tart cherry filling and layered with sweet sour cream and whipped cream.

Ingredients:
4 cups flour
2 1/4 sticks butter,cold and sliced
1 1/4  cup sour cream
1 cup sugar
1/3 teaspoon salt
1/2 teaspoon baking powder
1 teaspoon vanilla

Cherries:
2 (12 ozs) cherries in syrup or frozen
3/4 cup sugar
31/2 tablespoons corn starch

Cream:
4 cups sour cream
3/4 cup heavy whipping cream
2 cups sugar

Optional toppings- Shredded chocolate, drizzled chocolate, shredded coconut or coconut flakes.

Directions:
First start with cherries, because they need to be cooled.
In a medium sauce pan, combine cherries with syrup or frozen cherries with sugar.
Bring it to slight boil and mix and cook until sugar dissolves.
Remove from heat.
Let it cool down for about 3-4 minutes and add the starch. Mix well.
Let it cool completely while you make the dough.

*If you don’t want to mess around, you can  skip the part of cooking cherries in syrup by just using pitted cherries in water or syrup(drained).

Dough-
In a mixing bowl combine flour,sugar,salt,baking powder.
Add butter and rub with your hands making a crumble.
Add sour cream and vanilla.
Combine the ingredients to form a dough.

Heat oven to 375 degrees

Divide dough into 15 oval discs.
Roll out the dough one at a time.Cover the rest with plastic wrap.
Arrange cherries in a straight line.

Pinch the dough and sides together.
Transfer to a large cookie/baking sheet.(about 4-5 logs per sheet)

Bake for 20-25 minutes.
Let cool completely.

Cream:
Beat sour cream and sugar.
Add heavy whipping cream and beat for another minute or so.
adding vanilla is optional.

Assembling:
Arrange about 5 logs on a large plate.Spread generous amount of cream.
Next layer arrange 4 logs on top of the first bottom layer.Add cream.
Repeat the steps, forming a pyramid or a mountain.
Sprinkle or drizzle with your choice of topping.
Refrigerate for at least 12 hours.