Big And Special Event

A big event is coming soon. With all this big grand discount here and there in store not to mention school holiday is coming up, all the shop would be full pack with people. People would be sure busy buying things for this up coming celebration. That include me too. I hardly could wait. Not to mention my baby is getting better and well. She herself now. It's not going to be fun if my baby is sick because she is the special and important member in my family. Oh got to make some cakes. I bet the prices of the eggs is sure going to be high. Eggs as it is the important ingredient in making cake. Will here is some of the recipes that I got from the net if you want to try out. Enjoy. Happy holidays to all and have a happy and enjoying day.

Sour Cream Coffee Cake with Chocolate Mocha Swirl

INGREDIENTS (Nutrition)

• 8 ounces NESTLE CHOCOLATIER™ 53% Cacao Dark Chocolate Baking Bar, coarsely chopped, divided
• 1/4 cup milk
• 1/4 cup NESCAFE® TASTERS CHOICE® 100% Pure Instant Coffee Granules
• 1 cup toasted hazelnuts, chopped
• 1/3 cup granulated sugar
• 2 tablespoons butter
• 3 cups all-purpose flour plus
• 2 tablespoons all-purpose flour
• 1 teaspoon baking soda
• 1 1/2 teaspoons salt
• 1/2 teaspoon baking powder
• 2 cups granulated sugar
• 1/3 cup butter
• 1 cup sour cream
• 3 large eggs
• 3/4 cup milk plus
• 2 tablespoons milk
• 1 1/2 teaspoons vanilla extract

DIRECTIONS

1. Preheat oven to 350 degrees F. Grease and flour 13 x 9-inch baking pan.
2. Melt 3/4 cup chopped baking bar in small, uncovered, microwave-safe bowl on HIGH (100%) power for 45 seconds; STIR. Pieces may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until smooth. Cool to room temperature.
3. Microwave 1/4 cup milk and coffee granules in small, uncovered, microwave-safe bowl on High (100%) power for 15 seconds. Stir mixture with whisk until coffee granules are dissolved. Cool to room temperature.
4. Combine nuts, remaining chocolate, 1/3 cup granulated sugar and 2 tablespoons butter in medium bowl until crumbly.
5. Combine flour, baking soda, salt and baking powder in medium bowl. Beat remaining 2 cups granulated sugar and remaining 1/3 cup butter in large mixer bowl until well blended. Beat in sour cream, eggs, remaining 3/4 cup plus 2 tablespoons milk and vanilla extract until blended. Gradually beat in flour mixture. Remove 3 cups batter to medium bowl. Stir in melted chocolate and coffee mixture. Pour chocolate batter into prepared pan.
6. Drop tablespoons of remaining batter randomly over chocolate batter. Swirl mixture with knife for marbled effect. Sprinkle nut mixture over top.
7. Bake for 38 to 40 minutes or until wooden pick inserted in center comes out clean. Cool completely in pan on wire rack.

Chocolate Chip Cheesecake

NGREDIENTS (Nutrition)

• Crust:
• 1 1/2 cups crushed chocolate sandwich cookies
• 2 tablespoons butter or margarine, melted
• 2 cups NESTLE® TOLL HOUSE® Semi-Sweet Chocolate Mini Morsels, divided
•  
• Filling:
• 2 (8 ounce) packages cream cheese, softened
• 1/2 cup granulated sugar
• 1 tablespoon vanilla extract
• 2 large eggs
• 2 tablespoons all-purpose flour
• 3/4 cup NESTLE® CARNATION® Evaporated Milk
• 1/2 cup sour cream

DIRECTIONS

1. Preheat oven to 300 degrees F.
2. Combine cookie crumbs with butter in medium bowl until moistened; press onto bottom of ungreased 9-inch springform pan. Sprinkle with 1 cup morsels.
3. Beat cream cheese, sugar and vanilla extract in large mixer bowl until smooth. Beat in eggs and flour. Gradually beat in evaporated milk and sour cream. Pour over crust. Sprinkle with remaining morsels.
4. Bake for 25 minutes. Cover loosely with foil.
5. Bake for an additional 30 to 40 minutes or until edge is set but center still moves slightly. Place in refrigerator immediately; refrigerate for 2 hours or until firm. Remove side of springform pan.

FOOTNOTE

Cheesecake may be baked in 13 x 9-inch baking pan. Prepare as above. Bake in preheated 300 degrees F. oven for 20 minutes. Cover loosely with foil. Bake for an additional 20 to 30 minutes.

Blueberry Coffee Cake

1 cup margarine, softened

11/2 cups granulated sugar

2 large eggs

1 cup no-fat sour cream

1 tablespoon vanilla extract

2 cups all-purpose flour

1 tablespoon baking powder

1/2 teaspoon salt

1 (21 ounces) can COMSTOCK® or WILDERNESS® More Fruit Blueberry Fruit Filling or Topping

 

Cake Topping:

1/2 cup granulated sugar

1/4 cup packed brown sugar

1 teaspoon ground cinnamon

1. Preheat oven to 350°F (175°C). In large mixing bowl, combine margarine, sugar, eggs, sour cream and vanilla. Mix until well blended. Add flour, baking powder and salt; mix just until combined. Spread half of batter in the bottom of a greased 9" x 13" pan. Top with blueberry fruit filling and then remaining batter.
2. For topping: In small bowl, combine sugar, brown sugar and cinnamon; sprinkle over top of coffee cake. Bake for 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool; cut into squares.

Makes 20 servings. Prep time: 25 minutes.

Butterfinger® Cake

1 prepared angel food cake, crumbled

1/2 cup butter

4 large egg yolks (see Food Safety)

2 cups powdered sugar

1 teaspoon vanilla extract

1 (16-ounce) container whipped topping

8 (2.1-ounce) Butterfinger® candy bars

1. Crush Butterfinger® candy bars (while still in wrappers ) using a rolling pin.
2. Cream butter, egg yolks, sugar and vanilla. Stir in whipped topping.
3. Layer a 13 x 9 x 2-inch pan with half the cake crumbs; next layer with half the creamed mixture, then sprinkle with half the crumbled Butterfinger® candy. Repeat in same order with last half of ingredients.
4. Chill for at least an hour before serving.

Makes 12 to 16 servings.

Note: Freezing the candy bars an hour before crushing helps keep the chocolate "firm" for crumbling.