The post This Lemon Pound Cake is the Perfect Spring Dessert appeared first on foodisinthehouse.com.
]]>Ingredients:
- 1 tablespoon lemon zest
- 1/2 cup butter
- 3 large eggs
- 2 cups flour
- 1 cup granulated sugar
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 3/4 cup buttermilk
- 1 teaspoon vanilla extract
- 1/2 cup powdered sugar
- 1 tablespoon lemon juice
Instructions:
- Preheat oven to 350°F and apply cooking spray to a baking tray. Add butter, sugar, and lemon zest to a large bowl and use a hand mixer to combine. Add the eggs to the mix, one at a time, and beat each one before adding the next. Add vanilla to the mix.
- In a separate bowl, mix baking powder, baking soda, flour, and salt. Mix these ingredients in with the other bowl and add buttermilk.
- Pour the mixture onto the baking tray and bake for about 55 minutes. Allow to cool.
- Whisk the powdered sugar and lemon juice together in a small bowl. Drizzle over the cake once cooled.
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]]>The post How to Create a Silky Mango Flan appeared first on foodisinthehouse.com.
]]>Ingredients
- 14-ounce can condensed milk
- 12-ounce can evaporated milk
- 1 cup granulated sugar
- 1/4 cup water
- 1 1/4 cups mango pulp
- 6 large eggs
- 2 teaspoons vanilla extract
Instructions
- Preheat the oven to 350°F. Meanwhile, add the granulated sugar and water to a small saucepan. Bring the boil to medium heat and allow to boil until golden amber which could take 8 to 10 minutes.
- Pour the syrup into eight small bowls and allow to cool for 5 minutes. While waiting, whisk together 1 1/4 cups mango pulp, sweetened condensed milk, evaporated condensed milk, vanilla extract, and eggs.
- Divide this mixture evenly into the small bowls.
- Place the bowls into a roasting pan and pour about 1 1/2 inches of hot tap water into each bowl. Bake for about 35 to 40 minutes, when the mixture is just set.
- Allow the flan to cool for 30 minutes before serving.
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]]>The post Healthy Gingerbread Cookies for the Season appeared first on foodisinthehouse.com.
]]>Ingredients:
- 2 cups whole wheat flour
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- ¾ teaspoon ground nutmeg
- ½ teaspoon baking soda
- A dash of salt
- 1/2 cup coconut oil, melted
- ¾ cup molasses
- 2 heaping tablespoons of maple syrup
Icing
- 1 cup powdered sugar
- 1-2 tablespoons water or non-dairy milk
Instructions:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, whisk together melted coconut oil, molasses, maple syrup, ginger, cinnamon,
nutmeg, baking soda, and a pinch of salt. - Gradually add the wet mixture to the flour, and stir until a dough is formed.
- Optional: let the dough chill in the refrigerator for 1 hour or more.
- Roll the dough and cut out shapes with cookie cutters.
- Place the cookies on the baking sheet and bake for 8-10 minutes or until the edges are set.
- Allow the cookies to cool on a wire rack.
Icing
- In a mixing bowl, combine powdered sugar with water or non-dairy milk until smooth.
- Decorate cooled cookies with the icing (piping bag recommended).
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]]>The post It’s Probably Best to Avoid Nuts With Your Desserts appeared first on foodisinthehouse.com.
]]>Some People Don’t Like Nuts
Ask yourself the following question. Has there ever been anyone, in the history of existence, who has ever said, “Why aren’t there nuts in this dessert?” Pretty much no one ever says that, because without nuts the dessert probably still tastes darn good, even to the biggest nut lover. On the other hand, a perfectly delicious dish that has nuts can alienate a handful of people simply because they hate them.
Some People are Allergic
It’s also important to note that in addition to personal preference, some people are straight-up allergic to nuts as well. There’s not much they can do about the fact that they’re unable to eat your dessert, and you could’ve avoided it simply by not adding nuts to your dish.
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]]>The post The 3 Best Cheesecake Styles to Try Out appeared first on foodisinthehouse.com.
]]>New York-Style Cheesecake
New York-style cheesecake is different from others. It uses cream cheese, but there’s also sour or heavy cream in the recipes. The extra richness is provided by adding extra egg yolks, with the result being light, delicious, and thick. The graham cracker crust provides the finishing touch that makes this famous dessert what it is.
German Cheesecake
Known as käsekuchen, the German cheesecake is made with quark instead of cream cheese, in addition to eggs, milk, and sugar. It’s baked in a dough crust, traditionally, and sometimes in a shortbread crust. There’s a version with cream and gelatin that doesn’t require baking.
Japanese Cheesecake
Japanese desserts are famously fluffy, and that’s exactly the case with Japanese cheesecake. The process of making it involves whipping egg whites and yolks separately, cooking in a bain-marie, and adding the typical ingredients: cream cheese, butter, sugar, and whipped cream.
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]]>The post Your Complete Guide to the Most Popular Types of Cake appeared first on foodisinthehouse.com.
]]>Butter-Based Cakes
Baked goods typically require some form of fat to provide moisture and flavor, with butter and oil being the most popular options. Because butter contains water in addition to fat, using butter in the cake will lead to greater gluten development, resulting in a dense crumb with a melt-in-your-mouth texture. The flavor of butter also tends to be more detectable than oil in the finished product—common examples include pound cake and yellow cake.
Oil-Based Cakes
Oil-based cakes are most often prepared using neutral vegetable oils that can provide moisture without imparting any overpowering flavors. These cakes have a lighter, more tender texture than butter-based cakes and make an excellent canvas for a wide variety of flavors and mix-ins. Carrot cake is one of the more decadent examples, though oil is usually the go-to for classics such as vanilla white cake as well.
Sponge Cakes
Unlike butter and oil-based cakes, sponge cakes are usually made without added fats, instead relying on egg whites to provide structure and moisture for the other ingredients. Whipping the egg whites creates volume and causes them to become stiff, which, when combined with flour and caster sugar, results in a delicate cake with a light-as-air texture. Victoria Sponge and angel food cake are classic examples.
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]]>The post Vegan with a Sweet Tooth? You Have to Try These Crème Brûlée-Inspired Recipes appeared first on foodisinthehouse.com.
]]>Crème Brûlée French Toast
Start your day on the sweet side with this French toast recipe by vegan cookbook author Alice Pages. Silken tofu, soymilk, and vegan butter are used in place of milk and eggs to give golden brioche a custardy texture, while cinnamon and vanilla add an aromatic touch. Once the bread is done frying, simply spread on a few spoonfuls of crème brûlée topping and hit it with a blow torch until caramelized.
Chai-Spiced Crème Brûlée
This one is more of a twist on traditional crème brûlée than crème brûlée-inspired, but it’s just so good that we had to include it. Minimalist Baker puts a plant-based spin on the dessert by using cashews and coconut milk to create a creamy custard base, incorporating Indiana masala to add a spicy touch. It’s a great recipe for fall or whenever you’re in the mood for something warm and comforting.
Crème Brûlée Doughnuts
Like a classic Boston cream, but better. This recipe by The Little Blog of Vegan takes donuts to a new level by filling them with a rich vanilla pastry cream and topping them with a crunchy caramel pastry shell. The result is fluffy, sweet, and seriously indulgent—perfect for a special breakfast or anytime dessert.
The post Vegan with a Sweet Tooth? You Have to Try These Crème Brûlée-Inspired Recipes appeared first on foodisinthehouse.com.
]]>The post This Decadent Dairy-Free Lemon Tart is the Perfect Dessert to Impress Your Guests appeared first on foodisinthehouse.com.
]]>If you have a glut of lemons from your garden, this is the perfect recipe for you! Any leftover lemon curd can be enjoyed with yogurt, on bread, or with a spoon!
Ingredients:
For the Crust
- 1 1/2 cups all-purpose flour
- 1/4 cup sugar
- 1/2 teaspoon salt
- 1/2 cup coconut oil
- 1 large egg
- Zest of 1 lemon
- 1/4 cup shredded coconut
- 3 tablespoons olive oil
For the Filling
- Zest and juice of 4 lemons
- 5 eggs, yolks and whites separated
- 1/2 teaspoon vanilla essence
- 1 cup sugar
- 4 tablespoons coconut oil
Instructions
For the Crust
- Grease a 9 1/2 inch tart tin with coconut oil.
- Mix the flour, sugar, and salt in a food processor until combined.
- Add the coconut oil, egg, zest, and shredded coconut. Pulse until the mixture has a bread-crumb-like consistency.
- Slowly add the olive oil and pulse until the mixture forms a short, rough dough.
- Press the dough into the tin, making sure the sides are sturdy.
- Prick the bottom of the crust with a fork, then freeze for around 45 mins.
- Preheat the oven to 400°F
- Bake for 10-12 minutes, until the tart crust is golden brown and fills the room with a delicious smell. Cool to room temperature.
For the Filling
- Put the egg yolks and sugar in a heatproof bowl. Whisk well until the mixture becomes thick, pale, and fluffy. Place the bowl over a pan of simmering water (double boiler/bain marie method).
- Add the vanilla, lemon juice, and zest and whisk well.
- Continue whisking until the mixture starts to thicken. As soon as it starts to thicken, slowly add the egg whites, whisking all the time to prevent the eggs from scrambling.
- Keep the pot simmering and continue whisking until the mixture has thickened into a custard-like consistency. It should be thick enough to coat the back of a spoon. Remove from the heat and set aside.
To Assemble
- Once the crust is totally cool, add the lemon curd filling.
- Place the tart in the fridge for at least 3 hours before serving.
- Serve with raspberries and whipped cream!
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]]>The post The Simplest Chocolate Mousse You’ll Ever Make appeared first on foodisinthehouse.com.
]]>Most of the pre-made chocolate mousses you find in stores contain gelatin—meaning it’s not suitable for vegetarians. But there’s really no reason to miss out on something tasty, especially when it’s this easy to make at home.
It’s so simple you’ll have to restrain yourself from wanting to make it every day. With only four ingredients and a super straightforward method, even the most novice bakers can make a real crowd-pleaser dessert that tastes much more complicated than it really is.
Ingredients:
- 100 grams of chocolate, whichever type and form you prefer
- 2 level tablespoons instant coffee
- 1 tablespoon liqueur
- 3 large eggs, separated
Instructions:
- Break the chocolate into chunks and melt in a bowl over boiling water.
- While it’s melting, separate the eggs into whites and yolks.
- Once the chocolate is melted, remove the bowl from the heat and immediately drop in the egg yolks only (not the whites), beating until the mixture begins to thicken.
- In a separate cup, dissolve the coffee in a little hot water and pour it into the chocolate mixture.
- Stir in the liqueur.
- In another bowl, beat the egg whites until they reach just about soft peaks.
- Pour the chocolate mixture into the egg whites and whisk. Make sure not to over-whip so the mixture stays light and airy.
- Spoon into cups or dishes and chill in the fridge overnight.
- If you’re feeling fancy, top with strawberries or chocolate shavings.
- Enjoy!
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]]>The post Celebrate Shavuot with These Twists on the Classic Cheesecake appeared first on foodisinthehouse.com.
]]>Matcha Tea
Matcha has become a super popular flavor over the last few years, finding itself in dozens of desserts. Adding some matcha powder to your cheesecake batter will not only make it taste good, but it will also create a beautiful marbled effect.
Rosewater and Pistachio
Nothing says the Middle East more than rosewater and pistachios. Infuse the vibrant flavors into the cake by pouring rosewater into the batter (a little goes a long way) and topping it off with crushed pistachios.
Chocolate and Chili
Enjoy a hint of spice? Then this one is for you. Add a touch of chili powder or cayenne pepper to chocolate cheesecake batter. As the chocolate can be rather rich, the chili balances it out well.
Coconut Lime
Take your cheesecake to the tropics! Include shredded coconut in the crust of the cake, and infuse the filling with some lime juice and zest.
The post Celebrate Shavuot with These Twists on the Classic Cheesecake appeared first on foodisinthehouse.com.
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