Caramel Cream Cheese Custard

.

Ingredients:

  • 1/2 cup sugar
  • 2 tablespoons water
  • 8 ounces reduced-fat cream cheese, (Neufchâtel), softened
  • 8 large eggs
  • 1 14-ounce can nonfat or low-fat sweetened condensed milk
  • 1 12-ounce can nonfat or low-fat evaporated milk
  • 2 teaspoons vanilla extract

Directions:

Preheat oven to 350°F.
Cook sugar and water in a small saucepan over medium-high heat, gently swirling the pan (do not stir), until the mixture turns golden brown, 5 to 7 minutes. Immediately, pour the caramel carefully into a 9-inch round metal cake pan. If it stiffens before it completely covers the bottom of the pan, warm the pan in the oven, then swirl to cover the bottom.
Beat cream cheese in a large bowl with a mixer at medium-high speed until soft. Beat in eggs, one at a time, until thoroughly combined, scraping down the sides. Add condensed milk, evaporated milk and vanilla; mix until combined. Carefully pour into the prepared pan. (You may hear some cracking; the pan will be very full.)
Place the cake pan in a larger pan and pour enough hot water around it to come 1 inch up the sides. Bake until golden and set at the edges but still wobbly at the center, about 1 hour. A knife inserted in the center should come out clean.
Transfer the cake pan to a wire rack and let cool to room temperature, about 1 hour. Then cover and refrigerate for at least 4 hours or overnight. To serve, run a knife around the edge of the pan and invert the flan onto a plate.

12 servings

247 calories per serving

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Pumpkin Cupcakes with Maple Cream Cheese Frosting

Ingredients:

  • 1 stick unsalted butter, room temperature, plus more for greasing pans
  • 1 cup firmly packed dark-brown sugar
  • 
1/3 cup granulated sugar
  • 
2 cups cake flour
  • 
2 teaspoons baking powder
  • 
1 teaspoon baking soda
  • 
1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 
1/8 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 
1/4 teaspoon freshly ground black pepper
  • 2 large eggs
  • 1/2 cup buttermilk mixed with 1 teaspoon vanilla
  • 1 1/4 cups canned solid-pack pumpkin

Frosting
:

  • Two (8-ounce) packages cream cheese, softened
  • 1 stick unsalted butter, room temperature
  • 2 cups confectioners’ sugar
  • 1/4 cup pure maple syrup

 

Directions:
Preheat the oven to 350° (175°C). Line a cupcake pan with 18 liners.
In a stand mixer, beat the butter and sugars on medium speed until fluffy, about 5 minutes. Meanwhile, sift the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, salt, and pepper into a medium bowl.
Add the eggs 1 at a time to the mixer, scraping down the sides after each addition. Alternate adding the flour and milk mixtures, beginning and ending with the flour. Beat in the pumpkin until smooth. Scoop the batter among the cupcake liners — you’re looking to get them 3/4 full. Rap the filled pans once on the counter to release any air bubbles. Bake the cakes until a toothpick inserted into the center comes out clean, about 20 to 25 minutes. Cool the cupcakes on racks completely.
For the frosting:
In a stand mixer beat all the ingredients on medium until fluffy.

Yield: 17 to 18 cupcakes

Wilted Spinach Salad with Balsamic Mushrooms

Ingredients:

  • 3/4 cup frozen corn (use fresh corn when in season)
  • 1/4 cup cashews
  • 2 tsp EVOO (optional: 2 Tbsp plump raisins, toss in with corn)
  • 1 large bunch fresh organic spinach, leaves and soft stems (time saver: use pre-washed organic bagged baby spinach)
  • 1 Tbsp Apple Cider Vinegar
  • 5 ounces sliced shiitake mushrooms
  • 1 cup flat leaf parsley, chopped
  • 1 Tbsp Apple Cider Vinegar
  • 1 Tbsp EVOO
  • 1/2 tsp course sea salt
  • 2 Tbsp balsamic vinegar, thick and sweet

Directions:

Wash and dry spinach well. Remove tough stems. Rough chop remaining leaves and soft stems.
In a saute pan, drizzle 2 tsp EVOO. Turn heat to med-high. Add corn. Saute until corn starts to brown. Add in cashews, saute for another minute – do not burn cashews.
Pour cashews/corn in a small bowl, set aside.
In same saute pan, add 1 Tbsp ACV, and an optional drizzle of EVOO. Add spinach.
Turn heat to medium and cover spinach with a loose lid or piece of tin foil to ‘steam’ and wilt the leaves. Do not over wilt. when the leaves are tender, add the corn and cashew mixture. Fold lightly. Transfer this mixture to serving bowl. Grind black pepper over top.
In same saute pan, add 1 Tbsp EVOO and mushrooms. Saute until tender. Add in chopped parsley and continue to saute. Towards end of saute, add in the balsamic vinegar or truffle cream of balsamic. Toss well. Add sea salt. Transfer shiitakes to your serving bowl – gently layer on top of spinach.
Serve immediately.

 

Buckwheat Blinis with Smoked Salmon and Crème Fraîche

Buckwheat Blinis with Smoked Salmon and Crème FraîcheIngredients:

  • 1/2 cup all purpose flour
  • 1/3 cup buckwheat flour
  • 4 teaspoons sugar
  • 1 1/4 teaspoons active dry yeast
  • 1/4 teaspoon (generous) salt
  • 1 cup whole milk
  • 3 tablespoons butter, cut into cubes
  • 2 large eggs, lightly beaten
  • Melted butter

For the Crème fraîche

  • 1 (4-ounce) package thinly sliced smoked salmon
  • Salmon roe
  • Fresh dill sprigs

Directions:

Whisk first 5 ingredients in medium bowl.
Place milk and butter in small saucepan. Stir over low heat until butter melts and thermometer registers 110°F (if mixture gets too warm, cool until temperature returns to 110°F). Pour warm milk mixture into flour mixture and whisk until smooth. Cover with plastic wrap and let stand in warm draft-free area until doubled in volume, 1 to 1 1/2 hours.
Whisk buckwheat batter to deflate; then whisk in eggs. Do ahead Can be prepared 1 day ahead. Transfer to large bowl. Cover; chill (may increase in volume; rewhisk before using).
Preheat oven to 200°F. Heat griddle or large skillet over medium heat. Brush lightly with melted butter. Working in batches, pour 2 tablespoons batter for each blini onto griddle, spacing apart. Cook until bubbles form on top and begin to pop, about 1 1/2 minutes. Turn blinis; cook until golden brown on bottom, about 1 1/2 minutes. Transfer to baking sheet. Tent with foil and place in oven to keep warm while cooking remaining blinis. Do ahead Blinis can be made 1 day ahead. Cool, cover, and chill. Brush blinis lightly with melted butter and rewarm on baking sheet in 350°F oven 5 minutes.
Arrange warm blinis on platter. Spoon 1 rounded teaspoon crème fraîche atop each. Top with smoked salmon. Garnish with salmon roe and dill sprigs and serve.

Find more great buckwheat recipes, buckwheat gluten free recipes, buckwheat soba noodles recipes and much more on http://www.squidoo.com/buckwheat-recipe

Read More http://www.epicurious.com

Strawberry Red Quinoa Pancakes with Cashew Butter Syrup

Ingredients for the pancakes:

  • 1 1/4 Cups Whole Wheat Pastry Flour
  • 2 Teaspoons Baking Powder
  • 1/2 Teaspoon Salt
  • 8 oz Sexy Strawberries, hulled and washed, gently
  • 2 Cups of Cooked Red Quinoa
  • 1 1/2 Cups Almond Milk (soy will do)
  • 2 Tablespoons Maple Syrup
  • 1 Teaspoon Vanilla Extract

Preparation:

In a large worthy bowl, place all the flour, baking powder and salt. Whisk together. Blend the strawberries with the milk. Then add all the wet ingredients into the dry including the quinoa. Mix until there are a few lumps left and make sure you don’t overwork it. It would be a tragedy to tire out the pancakes prior to cooking, and of course, eating. Cook like a pancake, but better. Turn over when you see bubbles come up.

Ingredients for Cashew Butter Syrup:

  • 1/2 Cup of Organic Cashew Butter
  • 1 Cup of real Maple Syrup
  • 1 Teaspoon Vanilla Extract
  • 1/2 Teaspoon Cinammon

Put all the ingredients in a small heavy pot. Whisk them together . You must serve this warm, as it it is not pourable at room temperature.

Pour over the pancakes and decorate with fresh strawberries.

Find more great quinoa recipes, quinoa pancakes recipes, quinoa recipes for salad, as well as how to cook quinoa in a rice cooker and much more at http://www.squidoo.com/how-do-you-cook-quinoa

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