thesugaryshrinkrecipes.blogspot.com
The Sugary Shrink: Cream Cheese Cheesecake
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Tuesday, November 18, 2014. Yield: One 8" or 9" round. 3 bricks of Cream Cheese (8oz each), room temperature. 1 can sweetened condensed milk (14oz). 2 t vanilla extract. Preheat oven to 375°F. Prepare 8" or 9", round or square Spring Form pan with non-stick cooking spray. In a stand mixer set to medium, beat together: cream cheese, eggs, vanilla, and milk. Let run for a few minutes (3-4) - mix must be very smooth (no lumps). Pour into pan, bake for 45 minutes for a larger pan, 50 minutes for a smaller pan.
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The Sugary Shrink: Cranberry Orange Layer Cake
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Sunday, November 23, 2014. Cranberry Orange Layer Cake. Yield: triple-layer, 8" round cake or approximately 24-30 cupcakes. 1 c sugar, granulated. 8531; c orange juice, fresh squeezed. 2 eggs, large. 190; c vegetable oil. 1 t vanilla extract. 1½ c fresh cranberries. 1 T orange zest. 2⅓ c all-purpose flour. 1 t baking soda. 1 t baking powder. 188; t. salt. Preheat oven to 350°F. Prepare cake rounds with non-stick cooking spray or line cupcake tin with paper cupcake liners. Do not overwork the batter).
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The Sugary Shrink: Almond Layer Cake
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Wednesday, November 19, 2014. Yield: double-layer, 8" or 9" round cake or approx. 24 cupcakes. 2 ½ c. 1 c milk, room temperature. 6 large egg whites, room temperature. 2 t almond extract. 1 t vanilla extract, clear. 4 t baking powder. Sticks softened butter, salted. Preheat oven to 350°F. Prepare cake rounds with non-stick cooking spray or line cupcake tin with paper cupcake liners (approx. 24). Make sure milk and eggs are room temperature. Subscribe to: Post Comments (Atom). Sweet Following by Email.
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The Sugary Shrink: Orange Cream Cheese Buttercream
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Sunday, November 23, 2014. Orange Cream Cheese Buttercream. Yield: Filling, crumb coat, and frosting for 6" layer cake. 8 oz (2 sticks) butter, salted, room temperature. 8 oz cream cheese, slightly softened. 189; t. orange extract. 5 c powdered sugar. In stand mixer, thoroughly blend butter and cream cheese. On medium, add half powdered sugar. Add remaining powdered sugar. After completely mixed, scrape sides of bowl, and set mixer to high for 1-2 minutes. Subscribe to: Post Comments (Atom).
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The Sugary Shrink: Walnut Cake
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Wednesday, November 19, 2014. Yield: Triple-layer, 8” or 9" round cake or approx. 30 cupcakes or 9½ doz mini-cupcakes. 2 ⅔ c. cake flour. 1 t baking soda. 2 ½ t. baking powder. 1 ½ c. sugar. 4 t vanilla extract, clear. 1 c walnuts, chopped (not too course, not too fine). Preheat oven to 350°F . Prepare cake pans with non-stick spray or cupcake pan with paper liners. In medium sized mixing bowl, sift together dry ingredients; set aside. Alternating…add flour mix and buttermilk; set mixer to low. Picture W...
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The Sugary Shrink: Apple Pie Filling
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Friday, November 21, 2014. Yield: Approx. 14 oz (enough to fill a triple-layer cake). C brown sugar, packed (light or dark) ½. 189; c. sugar, granulated. 4 oz heavy whipping cream. 4 oz butter, salted (not margarine). 1 large apple,. Cut into tiny, tiny cubes). T vanilla extract, dark. 189; t. sea salt. Over medium heat, whisk together brown sugar, granulated sugar, heavy cream, butter, and apple. Continually whisk for 5-7 minutes, it should thicken during this process. Subscribe to: Post Comments (Atom).
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The Sugary Shrink: Coconut Buttercream
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Sunday, November 30, 2014. Yield: Approx. 4 cups; enough to frost double-layer 8"round cake or 24 cupcakes with average sz swirl. 2 sticks butter, salted, softened. 4 c powdered sugar (1 lb.). 1 tsp vanilla extract, clear. 1 tsp coconut extract. 1T whole milk or Coconut Milk. Cream butter in a stand mixer (at least 4 minutes). Add about 1 c. powdered sugar until smooth. Add vanilla and coconut extract, mix well. Add remaining powdered sugar. Mix on med high until smooth and puffy (approx 6 minutes).
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