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Posts Tagged ‘Egg Whites’

The Grainless Baker Gluten Free Cinnamon Raisin Bread 4/26 oz.

Jan 3, 2012 Bread Bakeries

31cywynSVnL. SL75 The Grainless Baker Gluten Free Cinnamon Raisin Bread 4/26 oz.

Gluten Free cinnamon raisin bread that tastes like the real thing! Try a bite, you will love this soft and delicious bread! NO NEED TO TOAST TO ENJOY!
Ingredients:Water, Rice Flour, Corn Starch Tapioca Starch, Raisins, Egg Whites, Butter, Milk, Sugar, Eggs, Honey, Cinnamon, Yeast, Salt, Potato Flour, Apple Cider Vinegar, Rice Bran Extract….more info

Tags: Apple Cider Vinegar, Baker, Best Sellers Bread, Bread, Butter Milk, Cinnamon, Cinnamon Raisin Bread, Corn Starch, Delicious Bread, Egg Whites, Flour Corn, Free, Gluten, Gluten Free, Grainless, Honey, Love, Milk Sugar, Oz, Potato Flour, Raisin, Rice Bran, Rice Flour, Starch Tapioca, Sugar Eggs, tastes, Yeast

Horray for the red, white and blue cheesecake

Jul 6, 2011 Uncategorized

We all like to wave a flag on Independence Day. Some people put a flag pin on their lapel and some wear a red, white and blue bandana. Some go all out – dressing in Old Glory from head to toe.

Why not bring some of those colors to your celebration table with a cake? We’ve all had that supersweet cake that often graces the covers of happy homemaker magazines that combines sugary whipped cream, syrupy candied cherries and jammed blueberries.

Pretty darned good when you’re a kid.

If you’ve grown up a little and have a more sophisticated palate, here’s a suggestion that is a little less sweet. Fresh strawberries and blueberries atop a reduced calorie cheese cake will satisfy your sweet tooth and be just a little bit better for you.

I know no one counts calories on the holidays, but why not have something that tastes fattening but has just a few fat grams snuck out of it?

Independence Day Cheesecake

(feel free to enjoy any time of year)

Crust

1 1/2 packages of graham crackers

3 tablespoons of nonfat yogurt

2 tablespoons of brown sugar

Mix all of the ingredients together and press them into the bottom of a greased springform pan.
Bake at 325ºF oven for 5 minutes.
Remove the crust from oven and raise the temperature 350ºF for the cake.

Cake

4 packages of fat-free cream cheese

8 ounces of fat free sour cream

3 eggs

2 egg whites, beaten until stiff

1 1/2 cups of sugar

1 teaspoon of lemon juice

Mix the cream cheese, sour cream, eggs, stiffened egg whites, sugar and lemon juice until very smooth.
Spread it over the crust and smooth the top.
Pop it into the 350º F oven for 40-45 minutes, just until the top begins to brown and a knife comes out clean from the middle.
Remove it from the oven and let it cool for about 30 minutes.

Topping

12-15 strawberries (depending on size), tops removed

1/2 pint of blueberries

Cut the strawberries in half and lay them, flat side down, along the edges of the cake.
Pour the blueberries into the middle and spread them out to the edges of the strawberries.
Cover and refrigerate for at least an hour before serving.

Ovo-lacto vegetarian.

Tags: Blue Bandana, Blueberries, Candied Cherries, Cheese Cake, Cream Cheese, Egg Whites, Free Sour Cream, Fresh Strawberries, Graces, Graham Crackers, Happy Homemaker, Lemon Juice, Nonfat Yogurt, Old Glory, Sophisticated Palate, Springform Pan, Sugar Mix, Sweet Tooth, Top Pop, Whipped Cream

Espelette pepper chocolate cupcakes

Jun 11, 2011 Cupcakes Bakery

There’s no denying it, it’s the playoffs. When you live in a city who’s team made it to the finals, its even harder to ignore. Everybody is following it. Some more forced then others. I gotta admit, I’m a bit of a bandwagon fan! To celebrate the playoffs, I’ve decided to make Canuck cupcakes, also know as canuckakes! I decided to use the chocolate my mom brought me back from Montreal. Its a very good Espelette pepper chocolate by the lovely Genevieve Grandbois. I thought the touch of spice would be good for the playoffs. I feel it reflects well the atmosphere that’s in the city right now, electrified, exhilarating, spicy. I decided to balance that with a simple vanilla buttercream. Here is the recipe for 18 cupcakes:

cake:
- 70g of Espelette pepper chocolate
- 1/3 cup of cream
- 2 tbs of milk
- 3/4 cup of butter
- 1 1/4 cup sugar
- 2 eggs
- 2 cups of flour
- 2 tsp of baking powder
- pinch of salt
- 1 tbs of cocoa powder
- 1/4 cup of cream
- 1/4 cup of milk

method:
- preheat the oven to 350
- break the Espelette pepper chocolate in small pieces and put in a heat proof bowl
- put the milk and the cream in a sauce pain and heat
- as soon as the milk and cream start to simmer pour on the chocolate chances
- let stand for five minutes and whisk together until smooth to create a ganache
- beat the butter until it is light and fluffy
- add the sugar and beat thoroughly
- add the eggs one at a time and beat in between each addition, then beat on high for 30 seconds
- add the chocolate ganache and combine
- sift the flour, baking powder, salt and cocoa powder together and combine with the butter/sugar mix
- add the cream and milk and combine until smooth
- line a cupcake pan with paper cups
- bake for 20 minutes

icing:
- 3 egg whites
- 140g of sugar
- 1 1/4 cup of butter cut in 1 inch cubes
- 2 tsp of vanilla extract

method:
- combine the egg whites and sugar in a double boiler
- whisk a little until all the sugar is melted away
- take off the double boiler and beat on high until cooled and turned into a firm meringue, touch the bottom of the bowl to make sure its at least body temperature
- add the butter one cube at a time while beating on a lower speed
- beat on high until you get a nice fluffy texture (it will turn to a cottage cheese kind of texture about half way through, just keep beating)
- add the vanilla extract

Still on the playoffs front, a friend threw a big BBQ To watch Saturday’s game! Well I couldn’t let the opportunity to bake a dessert go by. I baked the root beer and chocolate bundt cake from Baked: New Frontiers in Baking. It was a great success! Everyone loved it!