Ingredient: sugar

Chocolate Mousse

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 Chocolate Mousse
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Course Dessert
Cuisine French
Prep Time 20 minutes
Passive Time 2 hours
Servings
servings
Ingredients
Course Dessert
Cuisine French
Prep Time 20 minutes
Passive Time 2 hours
Servings
servings
Ingredients
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Instructions
  1. Place the butter in a medium microwave-safe bowl. Break the chocolate into small pieces directly into the bowl. Microwave it in 20-second intervals, stirring between each bout of heat, until the chocolate is about 75% melted. Stir, allowing the residual heat in the bowl to melt the chocolate completely. (Alternatively, place the chocolate and butter in a heatproof bowl and place over a saucepan containing about 1 inch of barely simmering water. Stir with a wooden spoon until the chocolate is melted and the mixture is smooth.) Let the mixture cool for a few minutes, then whisk in the egg yolks one at a time, mixing until smooth after each addition. Set aside.
  2. In the bowl of a stand mixer or electric hand mixer, beat the egg whites on medium-high speed until foamy. Add the cream of tartar and beat until soft peaks form (the peaks should be just starting to hold, and will melt back into themselves after a second). Gradually beat in 1/4 cup of the sugar and continue beating until stiff peaks form (the peaks will stand straight up when the beaters are lifted from the mixture). Using a large rubber spatula, fold the egg white mixture into the chocolate mixture until uniform. Set aside.
  3. In another bowl, beat the heavy cream on medium-high speed until it begins to thicken up. Add the remaining 2 tablespoons of sugar and the vanilla and continue beating until the cream holds medium peaks (when you lift the beaters or whisk out of the bowl, the peaks will slightly droop down, but they won't lose their shape entirely). Fold the whipped cream into the chocolate mixture. Be sure it is fully incorporated but don't mix any more than necessary. Divide the mousse between 6 individual glasses, cover, and chill until set, at least 2 hours.
Recipe Notes

Can be served with whipped topping.

Original recipe:  https://www.onceuponachef.com/recipes/chocolate-mousse.html

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Nutrition Facts
Chocolate Mousse
Amount Per Serving
Calories 343 Calories from Fat 216
% Daily Value*
Total Fat 24g 37%
Saturated Fat 14g 70%
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 148mg 49%
Sodium 43mg 2%
Potassium 89mg 3%
Total Carbohydrates 35g 12%
Dietary Fiber 2g 8%
Sugars 30g
Protein 5g 10%
Vitamin A 12%
Vitamin C 0.2%
Calcium 3%
Iron 3%
* Percent Daily Values are based on a 2000 calorie diet.

The Most Amazing White Cake

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 The Most Amazing White Cake
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Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 35 minutes
Servings
servings
Ingredients
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 35 minutes
Servings
servings
Ingredients
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Instructions
  1. Grease three 9-inch pans. Line the bottom with parchment paper. Preheat an oven to 350 degrees F.
  2. In a large mixing bowl, use a hand mixer to cream the butter and sugar together. Beat in almond extract.
  3. Use a fork to combine the eggs and milk together in a bowl or 2 cup liquid measuring cup. Set aside.
  4. In another mixing bowl stir together cake flour, baking powder, and salt.
  5. Add 1/3 of the dry ingredients to the butter mixture and mix in until just combined. Add in half of the milk mixture and combine. Add in another 1/3 of the dry ingredients until combined followed by the remainder of the milk mixture. Add in the remainder of the dry ingredients and mix with the hand mixer until just combined, using a rubber spatula to scrape the sides and bottom to make sure everything is mixed in.
  6. Divide the batter among the three prepared pans. Bake at 350 for 25 to 30 minutes. Let sit in pans for 5 minutes and then transfer to a wire rack to cool completely before layering and frosting.
Recipe Notes

This recipe can be made into two thicker 9-inch layers or three thinner layers. The photos and video tutorial included with this recipe show three thinner layers.

 

Original recipe:  https://thestayathomechef.com/most-amazing-white-cake/

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Nutrition Facts
The Most Amazing White Cake
Amount Per Serving
Calories 529 Calories from Fat 153
% Daily Value*
Total Fat 17g 26%
Saturated Fat 11g 55%
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 46mg 15%
Sodium 397mg 17%
Potassium 74mg 2%
Total Carbohydrates 86g 29%
Sugars 31g
Protein 8g 16%
Vitamin A 10%
Calcium 12%
Iron 21%
* Percent Daily Values are based on a 2000 calorie diet.

Baker’s Croissants

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 Baker's Croissants
I got this recipe from https://www.kingarthurflour.com/recipes/bakers-croissants-recipe. I haven't tried it yet, but so far I've had really good luck with all of the recipes of theirs I've tried. I highly recommend their gingerbread cookies, which I also have on my website!
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Course Dessert, Side Dish
Cuisine French
Prep Time 45 minutes
Cook Time 30 minutes
Servings
croissants
Ingredients
Course Dessert, Side Dish
Cuisine French
Prep Time 45 minutes
Cook Time 30 minutes
Servings
croissants
Ingredients
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Instructions
  1. For the dough: Put the eggs and water in a large mixing bowl. Add 1 tablespoon of the sugar, 3 cups (362g) of the flour, and the yeast. Mix until well blended; set aside to let the sponge work.
  2. For the butter: Cut the butter into 1˝ chunks and combine with the salt and flour at low speed in a stand mixer just until smooth, with no lumps. Be careful not to beat too much; you don’t want to incorporate any air.
  3. Spread the butter on a piece of plastic wrap and shape into an 8˝ square. Wrap and refrigerate for 30 minutes.
  4. Finish the dough: Add the melted butter to the sponge. Whisk together the remaining sugar, 2 1/2 cups (298g) of the flour, the dry milk, and salt and add to the sponge. Mix until the dough forms. Knead for 5 minutes; touch the dough lightly with your finger. If it’s still sticky, add the remaining flour 2 tablespoons at a time until the dough is the desired consistency. Once the dough is smooth and elastic, pat it into a 9˝ square, then wrap and refrigerate for 30 minutes.
  5. To laminate the dough: Remove the chilled dough from the refrigerator and gently roll it to a 12" square.
  6. Unwrap the butter square and place it in the center of the dough at a 45° angle, so it looks like a diamond in a square. Pull the corners of the dough into the center of the butter diamond. Moisten the edges with a little water and pinch the seams together well to enclose the butter. Dust the top with flour and turn the packet over.
  7. Tap the dough all over with a rolling pin, encouraging it into a rectangular shape. Once it’s pliable, roll it to a 20˝ x 10˝ rectangle, picking it up and dusting lightly with flour as needed.
  8. When you’ve reached the proper size, use a dry brush to sweep off any excess flour and fold the dough in thirds, like a business letter. Take care to keep the edges straight and line them up directly over each other. If the dough slides around, use a little water at the corners to tack them in place. This is your first turn.
  9. Rotate the dough out so it looks like a book about to be opened. Roll the dough out once more to 20˝ x 10˝ and fold it as before. This is the second turn. Wrap the dough and refrigerate it for 30 minutes to allow the gluten in the dough to relax.
  10. Give the dough two more turns after its rest, then wrap the dough well and refrigerate for at least 1 hour or overnight before using. You can also freeze the dough at this point.
  11. To shape the croissants: Cut the packet of dough in half. Wrap and refrigerate or freeze one half.
  12. Roll the other half to a 13˝ x 18˝ rectangle. Trim the edges about 1/4˝ all the way around with a ruler and pizza cutter. This removes the folded edges that would inhibit the dough’s rise.
  13. Cut the dough in thirds lengthwise and in half down the center. This will give you six 4˝ x 9˝ pieces. Cut these pieces in half diagonally and arrange them so the points are facing away from you. Stretch them gently to make them a little longer, then cut a 1˝ notch in the center of the base of each triangle.
  14. Take the two inside corners of the notch and roll them up toward you, building a curved shape as you roll the base of the dough toward the tip. Make sure the tip ends up under the bottom of the croissant. Place the shaped pastry on a parchment-lined baking sheet, curving the ends toward each other. Refrigerate for 30 minutes.
  15. Take the croissants out of the refrigerator, and let them warm and rise for 60 to 90 minutes at room temperature. They should expand noticeably, and when you gently press one with your finger, the indentation should remain.
  16. Towards the end of the rise time, preheat the oven to 425°F. Brush each croissant with an egg beaten with 1 tablespoon water. Bake for 15 minutes, then reduce the oven’s temperature to 350°F and bake for 10 to 15 minutes more, until deep golden brown and no raw dough is visible where the layers overlap. Remove from the oven and let cool on the pan on a rack for 20 minutes before serving.
Recipe Notes

Tips from our Bakers Bubbles and leaks: It's not unusual to have air trapped inside your laminated dough. If this happens, simply pop the bubble with a toothpick and press the dough down to lie flat. If there's a bare spot where butter is coming through, dust the leak with flour, pressing down lightly so it sticks, and continue on with the fold. Refrigerate the dough as soon as the fold is done, to firm it up. Adding flour to the butter inlay helps to stabilize it, so the butter won't flow out the seams of the dough as it's being rolled. As you work, keep the dough, work surface, and your rolling pin well dusted with flour. Turn over the dough from time to time. As you roll, you tend to expand the top layers more than the bottom. By flipping the dough over, you'll even that out. Before folding the dough over on itself, use your pastry brush to sweep off excess flour. This will help the dough stick to itself after folding, so the layers don't slide around. Have a little water on hand; don't be afraid to brush the corners of the dough with it, to tack the dough in place. When rolling the dough, especially for the first time, be sure the dough and butter are at the same consistency; this will make rolling much smoother and the layers will be more even. To make Danish from this dough, add 1/2 teaspoon ground cardamom, 1/4 teaspoon nutmeg, and 1/8 teaspoon of ground cloves to the dough when mixing. Proceed with the rest of the recipe as shown until the dough is finished. You can make rectangular, filled croissants, too. See our blog for step by step instructions on how to do this. Fill croissants with ham and cheese, spinach, or use our pain au chocolate sticks for a special treat.

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Shortbread Cookies

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 Shortbread Cookies
So tasty! I tried decorating them for Christmas, but honestly, I think they are best as just small cookies lightly drizzled or dipped in chocolate.
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Prep Time 1 hour
Cook Time 30 minutes
Servings
cookies
Ingredients
Prep Time 1 hour
Cook Time 30 minutes
Servings
cookies
Ingredients
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Instructions
  1. Preheat the oven to 350 degrees F.
  2. In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and 1 cup of sugar until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes.
  3. Roll the dough 1/2-inch thick and cut with a 3 by 1-inch finger-shaped cutter. Place the cookies on an ungreased baking sheet and sprinkle with sugar. Bake for 20 to 25 minutes, until the edges begin to brown. Allow to cool to room temperature.
  4. When the cookies are cool, place them on a baking sheet lined with parchment paper. Put 3 ounces of the chocolate in a glass bowl and microwave on high power for 30 seconds. (Don't trust your microwave timer; time it with your watch.) Stir with a wooden spoon. Continue to heat and stir in 30-second increments until the chocolate is just melted. Add the remaining chocolate and allow it to sit at room temperature, stirring often, until it's completely smooth. Stir vigorously until the chocolate is smooth and slightly cooled; stirring makes it glossier.
  5. Drizzle 1/2 of each cookie with just enough chocolate to coat it.
Recipe Notes

Original recipe:  https://www.foodnetwork.com/recipes/ina-garten/shortbread-cookies-recipe-1945855

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Nutrition Facts
Shortbread Cookies
Amount Per Serving
Calories 359 Calories from Fat 153
% Daily Value*
Total Fat 17g 26%
Saturated Fat 11g 55%
Cholesterol 38mg 13%
Sodium 24mg 1%
Potassium 55mg 2%
Total Carbohydrates 49g 16%
Dietary Fiber 2g 8%
Sugars 17g
Protein 5g 10%
Vitamin A 10%
Calcium 1%
Iron 12%
* Percent Daily Values are based on a 2000 calorie diet.

Buttermilk Pancakes

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 Buttermilk Pancakes
From "The Science of Good Cooking"
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Course Main Dish
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Servings
pancakes
Ingredients
Course Main Dish
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Servings
pancakes
Ingredients
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Instructions
  1. Whisk flour, sugar, baking powder, baking soda, and salt together in medium bow.
  2. In separate bowl whisk together buttermilk, sour cream, eggs, and melted butter.
  3. Make well in middle of dry ingredients and pour in wet ingredients. Gently stir until just combined (batter should remain lumpy, with few streaks of flour). Let batter sit for 10 minutes before cooking.
  4. Heat 1 tsp oil in 12" skillet over medium heat until shimmering. Using paper towels, carefully wipe out the oil, leaving thin film of oil on bottom and sides of pan.
  5. Using 1/4 C measure, portion batter into pan. Cook until edges are set, first side is brown, and bubbles on surface are just beginning to break, 2-3 minutes. Using thin, wide spatula, flip pancakes and continue to cook until second side is golden brown, 1-2 minutes longer.
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Nutrition Facts
Buttermilk Pancakes
Amount Per Serving
Calories 248 Calories from Fat 54
% Daily Value*
Total Fat 6g 9%
Saturated Fat 3g 15%
Polyunsaturated Fat 0.3g
Monounsaturated Fat 0.2g
Cholesterol 52mg 17%
Sodium 279mg 12%
Potassium 149mg 4%
Total Carbohydrates 40g 13%
Dietary Fiber 2g 8%
Sugars 5g
Protein 8g 16%
Vitamin A 5%
Vitamin C 1%
Calcium 8%
Iron 10%
* Percent Daily Values are based on a 2000 calorie diet.

Pan-Fried Fish with Thai Sweet Chili Sauce

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 Pan-Fried Fish with Thai Sweet Chili Sauce
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Course Main Dish
Prep Time 15 minutes
Cook Time 15 minutes
Servings
servings
Ingredients
Course Main Dish
Prep Time 15 minutes
Cook Time 15 minutes
Servings
servings
Ingredients
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Instructions
  1. Pan-fried fish
  2. Sprinkle fish fillet with salt and pepper, then coat with flour.
  3. Heat 2 tablespoon oil in a frying pan on medium high and pan fry fish fillets until golden brown on both sides, about 2 minutes per side. Set aside in a serving plate.
  4. Thai sweet chili sauce
  5. Heat about 2 tablespoon oil in a frying pan (use the same unwashed pan to fry fish) on medium high heat and sauté garlic and onion until fragrant, about 3 minutes.
  6. Add tomato. Mix well, and cook for another minute.
  7. Add Thai sweet chili sauce, water, chili sauce, vinegar, fish sauce, salt, and sugar. Mix well. Bring to a boil. Adjust taste as needed.
  8. Thicken sauce with cornstarch solution. Turn off heat once the sauce has thickened.
  9. Add chopped cilantro and scallions into the sauce. Mix well. Pour the sauce over the fried fish. Serve immediately.
Recipe Notes

Original recipe: https://dailycookingquest.com/pan-fried-fish-with-thai-sweet-chili-sauce.html

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Nutrition Facts
Pan-Fried Fish with Thai Sweet Chili Sauce
Amount Per Serving
Calories 448 Calories from Fat 216
% Daily Value*
Total Fat 24g 37%
Saturated Fat 5g 25%
Polyunsaturated Fat 6g
Monounsaturated Fat 11g
Cholesterol 112mg 37%
Sodium 1378mg 57%
Potassium 696mg 20%
Total Carbohydrates 28g 9%
Dietary Fiber 2g 8%
Sugars 7g
Protein 31g 62%
Vitamin A 21%
Vitamin C 12%
Calcium 10%
Iron 13%
* Percent Daily Values are based on a 2000 calorie diet.

Spice Cake

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 Spice Cake
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Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 35 minutes
Servings
servings
Ingredients
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 35 minutes
Servings
servings
Ingredients
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Instructions
  1. Sift the flour, measure and resift 3 times with the baking powder and salt. Combine the spices and mix thoroughly with boiling water. Cream the butter until soft and smooth, blend in 3/4 C of the sugar, and add the beaten egg yolks. Beat until light and fluffy. Stir in spice mixture; then add flour mixture and milk alternately, beginning and ending with flour and beating until smooth after each addition. Beat egg whites, add remaining 1/4 C sugar, and continue beating until very stiff; fold into batter. Turn into two 8-inch cake pans which have been lined with thin plain paper in bottom. Bake in a moderate oven (350F) for about 25 minutes, until springy when pressed lightly with the finger tips. Cool 5 minutes before removing from pans and then turn out and cool thoroughly on cake racks. Put together with orange frosting.
Recipe Notes

I changed the recipe slightly from what was in the cooking encyclopedia.  First, I changed to shortening rather than butter: though both were listed as options, I prefer shortening.  I also added an egg yolk to try to counteract the dryness.  That didn't work as well as I'd hoped, so I'm going to add 2 egg yolks next time, and look into changing from milk to buttermilk.

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Nutrition Facts
Spice Cake
Amount Per Serving
Calories 193 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Saturated Fat 1g 5%
Polyunsaturated Fat 2g
Monounsaturated Fat 1g
Cholesterol 53mg 18%
Sodium 179mg 7%
Potassium 27mg 1%
Total Carbohydrates 36g 12%
Dietary Fiber 0.1g 0%
Sugars 15g
Protein 3g 6%
Vitamin A 7%
Vitamin C 0.3%
Calcium 10%
Iron 9%
* Percent Daily Values are based on a 2000 calorie diet.

Coconut Cake

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 Coconut Cake
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Prep Time 35 minutes
Cook Time 50 minutes
Passive Time 30 minutes
Servings
servings
Ingredients
Prep Time 35 minutes
Cook Time 50 minutes
Passive Time 30 minutes
Servings
servings
Ingredients
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Instructions
  1. Preheat the oven to 350 degrees F. Grease 2 (9-inch) round cake pans, then line them parchment paper. Grease them again and dust lightly with flour.
  2. In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugar on medium-high speed for 3 to 5 minutes, until light yellow and fluffy. Crack the eggs into a small bowl. With the mixer on medium speed, add the eggs 1 at a time, scraping down the bowl once during mixing. Add the vanilla and almond extracts and mix well. The mixture might look curdled; don't be concerned.
  3. In a separate bowl, sift together the flour, baking powder, baking soda and salt. With the mixer on low speed, alternately add the dry ingredients and the milk to the batter in 3 parts, beginning and ending with dry ingredients. Mix until just combined. Fold in the 4 ounces of coconut with a rubber spatula.
  4. Pour the batter evenly into the 2 pans and smooth the top with a knife. Bake in the center of the oven for 45 to 55 minutes, until the tops are browned and a cake tester comes out clean. Cool on a baking rack for 30 minutes, then turn the cakes out onto a baking rack to finish cooling.
  5. For the frosting, in the bowl of an electric mixer fitted with a paddle attachment, combine the cream cheese, butter, vanilla and almond extract on low speed. Add the confectioners' sugar and mix until just smooth (don't whip!).
  6. To assemble, place 1 layer on a flat serving plate, top side down, and spread with frosting. Place the second layer on top, top side up, and frost the top and sides. To decorate the cake, sprinkle the top with coconut and lightly press more coconut onto the sides. Serve at room temperature.
Recipe Notes

Original Recipe:  https://www.cookingclassy.com/coconut-cake/

I've made these as cupcakes with my whipped buttercream frosting, think I would have liked a bit more coconut flavor for just the cake part, but with the frosting it should be amazing!!

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Nutrition Facts
Coconut Cake
Amount Per Serving
Calories 1075 Calories from Fat 495
% Daily Value*
Total Fat 55g 85%
Saturated Fat 37g 185%
Polyunsaturated Fat 0.1g
Monounsaturated Fat 0.4g
Cholesterol 175mg 58%
Sodium 428mg 18%
Potassium 205mg 6%
Total Carbohydrates 134g 45%
Dietary Fiber 3g 12%
Sugars 87g
Protein 11g 22%
Vitamin A 35%
Vitamin C 0.3%
Calcium 7%
Iron 15%
* Percent Daily Values are based on a 2000 calorie diet.

Standard Griddle Cakes

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 Standard Griddle Cakes
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Course Main Dish
Cuisine American
Prep Time 4 minutes
Cook Time 15 minutes
Servings
servings
Ingredients
Course Main Dish
Cuisine American
Prep Time 4 minutes
Cook Time 15 minutes
Servings
servings
Ingredients
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Instructions
  1. Preheat griddle/non-stick pan to 300F.
  2. Sift together flour, baking powder and salt, then add the sugar.
  3. Beat the add, then add it to the milk and beat again. Add gradually to the dry ingredients, beating thoroughly between to mix.
  4. Once well mixed, add the melted butter and mix thoroughly.
  5. Using a spoon or measuring cup, pour batter gently onto preheated griddle or pan, about 1/4 - 1/3 C, depending on how big you want them. Cook until the batter has little bubbles all over the surface and the bottom is golden brown. Gently flip, and cook another couple of minutes, until the bottom is browned.
  6. If you want to prepare the night before, add a little extra baking powder, so it still has some fluffiness.
Recipe Notes

Original recipe from Encyclopedia of Cookery, copyright 1949, Wm. H. Wise & Co, Inc.

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Nutrition Facts
Standard Griddle Cakes
Amount Per Serving
Calories 194 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Saturated Fat 3g 15%
Polyunsaturated Fat 0.1g
Monounsaturated Fat 0.4g
Cholesterol 47mg 16%
Sodium 275mg 11%
Potassium 108mg 3%
Total Carbohydrates 32g 11%
Dietary Fiber 1g 4%
Sugars 3g
Protein 6g 12%
Vitamin A 5%
Calcium 7%
Iron 9%
* Percent Daily Values are based on a 2000 calorie diet.

Honey Tart

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 Honey Tart
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Course Dessert
Cuisine American
Servings
Ingredients
Course Dessert
Cuisine American
Servings
Ingredients
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Instructions
  1. For the crust, stir together the flour, salt, sugar, and cinnamon.
  2. Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse sand. (Alternatively, pulse the dry ingredients with the butter in a food processor.)
  3. Slowly drizzle in cold water and stir gently until the dough is moist enough to stay together when squeezed. (Alternatively, drizzle cold water into food processor, pulsing a few times to combine.)
  4. Quickly press the dough into a disk and wrap in plastic wrap. Chill in the fridge for 30 minutes.
  5. When you're ready to bake, preheat the oven to 350° F. Roll the dough out in between two pieces of parchment and then press into tart pan(s). Line crust(s) with parchment and fill with pie weights.
  6. Blind bake the pie crusts for 10 to 12 minutes or until the crust is cooked through. Remove the pie weights and parchment and bake for another 5 to 7 minutes until the edges start to brown. Set the crusts aside to cool.
  7. Heat milk, honey, and the scraped vanilla pod in a saucepan until scalding. Whisk together the egg yolks, vanilla caviar (i.e. the scraped beans from the vanilla pod), salt, and cornstarch until smooth and pale. Temper the yolks with a little of the hot milk mixture. Whisk slowly. Continue adding the milk little by little, whisking until smooth.
  8. Pour the custard base back into the saucepan and place over low heat. Cook slowly, whisking continuously until thickened. The custard should come to a gentle boil.
  9. Remove the custard from the heat and whisk in the butter and vanilla extract. Fish out the vanilla pod and sieve to remove any lumps. Cover with plastic wrap and cool to room temperature.
  10. Pour the cooled custard into the cooled pie crust(s). Cover with plastic wrap and chill completely (about 2 hours).
  11. Set the tart out at room temperature for 10 to 15 minutes before slicing and serving.
Recipe Notes

Original Recipe:  https://food52.com/recipes/40357-honey-tart

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There is no Nutrition Label for this recipe yet.