Who said baking needs to happen in the oven? You can nuke this sweet treat in your microwave. Recipe below.
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Microwave Cake with Ganache Frosting
1/4 cup vegetable oil, plus extra for greasing
1 cup sugar
1 cup whole milk
2 teaspoons lemon juice
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1/4 cup cocoa powder
1 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1.Grease a 9-inch microwave safe cake dish. Line with a piece of parchment and grease the top of the parchment paper.
2.Mix
together vegetable oil and sugar. Whisk in the milk, lemon juice and
vanilla extract. Stir in the flour, cocoa powder, salt, baking powder
and baking soda just to combine. Pour into prepared dish.
3.Microwave
on high 5-6 minutes until a toothpick inserted in the center comes out
clean. Rest for 5 minutes and then invert onto a cake stand.
Microwave Ganache
1 cup heavy cream
8 ounces bittersweet chocolate, chopped
1.Microwave
the heavy cream until it begins to bubble, about 1 minute. Pour the hot
cream over the chopped chocolate and allow to sit 1 minute. Whisk the
cream and melted chocolate together to form the ganache and pour over
the cake. Serve!
An easy cheesecake that doesn't even require baking!
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No Bake Cheesecake
9-ounces Nilla cookies
1/2 stick butter, melted
2 8-ounce packages cream cheese, room temperature
1 can sweetened coconut milk, whisked
1/2 cup sugar
2 tablespoons lime juice
1 teaspoon salt
1 teaspoon vanilla extract
1 lime, zested
1.In
a food processor pulse Nilla cookies until a fine crumb forms. In a
9-inch pie dish combine the Nilla crumbs with melted butter. Push the
crumbs evenly into the bottom of the pie dish. Place crust in the
refrigerator while you make the filling.
2.In a standmixer
fitted with a paddle attachment combine cream cheese, coconut milk,
sugar, lime juice, salt and vanilla extract and beat until light and
fluffy. Pour over the crust and refrigerate until firm, 3-4 hours.
Garnish with lime zest.
You don't need to go to a restaurant to enjoy this delicious banana cobbler! Recipe below.
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Banana Cobbler
1 1/2 cups all-purpose flour
1 3/4 teaspoons baking powder
1 teaspoon salt
3/4 cup sugar
1 1/2 cups coconut milk, whisked to combine
1 1/2 sticks butter, melted
5 ripe bananas, sliced
1 cup crushed Nilla wafers
1 cup mini marshmallows
1.Preheat oven to 350F. Grease a 9x13-inch baking dish.
2.Whisk
together the flour, baking powder, salt, sugar, coconut milk, and
butter until just combined. Pour into prepared dish. Spread banana
slices evenly over the batter. Top with Nilla wafers and marshmallows.
3.Bake
for one hour, checking after 30 minutes. If the top is golden brown
cover with foil. Remove from oven, let stand 10-15 minutes and then
serve.
You don't have to travel to Paris to taste a magnifique chocolate
gateau! To try this chocolate gateau layered with cherries and whipped
cream look no further than your own kitchen! Recipe below.
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Black Forest Gateau:
(makes one 6" layered cake)
Dark Chocolate Cake:
INGREDIENTS:
2 cups flour
2 cups sugar
1 teaspoon baking powder
2 teaspoons baking soda
1 teaspoon salt
1 cup unsweetened cocoa
1 cup oil (I use canola)
2 cups hot water
2 eggs
2 teaspoons vanilla
DIRECTIONS:
1. Preheat your oven to 350 degrees.
2. Spray and line three 6″ round pans with wax or parchment paper.
3. Mix everything in a bowl until you get a thin batter. Divide the batter evenly into the three pans.
4.
Bake them at 350 degrees for 25-29 minutes until a toothpick inserted
in the center comes out clean. Cool the cakes completely before cutting,
layering and frosting.
Cherry Buttercream Filling:
INGREDIENTS:
1/2 cup butter
3 1/2 cups confectioners' sugar
1 pinch salt
1 teaspoon strong brewed coffee
1-2 TBSP. heavy cream
1-2 TSP. Cherry pie filling
DIRECTIONS:
1. Cream the butter until light and fluffy.
2. Add the salt, confectioners' sugar, salt, coffee, cream and cherry pie filling. If needed, add extra cream.
3. Set the mixture aside until you're ready to layer your cake.
WHIPPED CREAM TOPPING:
INGREDIENTS:
2 cups heavy whipping cream
1/2 teaspoon vanilla extract
1 tablespoon kirschwasser
1 14 oz. can cherry pie filling, or fresh pitted Bing cherries
DIRECTIONS:
1.
Beat the heavy whipping cream on HIGH for 5-7 minutes until it holds
soft peaks. Add the vanilla and kirschwasser to the whipping cream. Set
aside.
2. Wash and strain your cherry pie filling so you are left with just the cherries (no juice). Set these aside.
3.
After leveling off your cooled cakes, use a squirt bottle to squirt
some Kirsch on top of all three cakes. (I used about a 1/2 cup total.
You can also use a pastry brush if you don't have a squirt bottle).
4.
Spread 1/2 of the butter cream mixture on top of the first layer of
cake. Top that with 1/2 of your cherries. Repeat with the other two
layers.
5. Top the entire cake with your whipped topping.
6. If you'd like, add some chocolate shavings, whipped cream rosettes and maraschino cherries like I did!
