Rasheeda's Travel and Food Blog

Rasheeda's travel and food blog

Category: Food Blog

American cuisine / Dessert Recipes / Food Blog

Chocolate Cake

Chocolate cake without eggs or butter

Chocolate Cake without Eggs or Butter

You would never know that this cake has no eggs or even butter in it. It is moist and delicious all at the same time. it is also very easy to make. Literally a one-pot dessert.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 8
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients:
  • 1½ cup all-purpose flour
  • 1 cup granulated sugar
  • ¼ cup natural cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract
Liquid ingredients:
  • 1 cup cold water
  • 6 tablespoons olive oil
  • 1 tablespoon lemon juice (prefarabley freshly squeezed)
  • 1 teaspoon vanilla extract
Frosting ingredients:
  • 2 tablespoons softened butter( you can leave it out
  • 1 cup powdered (confectioner) sugar
  • 1 tablespoon cocoa powder, sifted
  • ½ teaspoon vanilla extract
  • 3 tablespoon milk (more if you decide not to use butter

Equipment

  • 9 – inch cake pan

Method
 

  1. Preheat the oven to 350°F.
  2. Grease a good cake pan well, and line it with a parchment circle to fit the bottom of the pan to prevent the cake from sticking.
  3. Add flour, sugar, cocoa powder, and baking soda, and a pinch salt to a bowl of a food processor. Pulse a few times to incorporate ingredients and remove lumps if any.
  4. In a large measuring jug, add water, olive oil, lemon juice, and vanilla and mix well
  5. Add liquid ingredients to the dry ingredients in the food processor bowl.
  6. Process to get a smooth batter. It does not take long, don't over mix.
  7. Tranfer the batter to the prepared pan, bake in the preheated oven for 30 minutes.
  8. Remove from the oven and let it cool competely on a rack.
  9. Meanwhile, add the frosting ingredients; such as, softened butter, powdered sugar, cocoa, and vanilla to a large, deeper bowl to prevent powdered sugar flying around.
  10. Use a hand held mixer to combine the ingredients, and start adding milk in ½ teapoon portions at a time until you get the desired frosting consistency.
  11. If you dont want to use butter, increase the amount of milk. frosting takes very little liquid, so be careful. Otherwise it will turn to a glaze, which can be used but not as frosting.

Notes

Cocoa powder
Cocoa powder is used in a lot of chocolate baked goods. It is always confusing when some recipes call for Dutch processed and the others just say cocoa powder. Here I am going to demystify the difference  between the two.
During production of Dutch processed cocoa powder cocoa beans are washed in alkaline solution of potassium bicarbonate to neutralize its acidity making it unfit to react with baking soda which is also alkaline. For proper result, it has to be paired with baking powder.
On the other hand, natural cocoa powder is a product of cocoa beans that is acidic, strong, and has a concentrated taste of chocolate. Because it is acidic, it is used with baking soda.
In baking isles of supermarkets, the cocoa powder sold is usually natural. If the recipe simply says cocoa powder, it is natural cocoa powder and should be paired with baking soda. In most recipes this difference is not explained and results in failed recipes.

Dessert Recipes / Food Blog

Pecan Pie

Pecan Pie

Pecan Pie

Pecan Pie Recipe

Crust:

Pastry for single-crust pie

2 ½ tablespoon all-purpose flour

2/3 cup sugar

3 large eggs lightly beaten

¼ cup melted butter

pinch of salt

1 cup dark corn syrup

2/3 cup pecans, roughly chopped

whipped cream

preheat the oven to 375º F.

Line 9-inch pie plate with a single pastry crust.

Instructions:

Combine flour and sugar.

Combine eggs and melted lbutter and stir in flour mixture.

Stir in salt, corn syrup and pour into the pastry crust lined pie plate.

Arrange pecans in your desired pattern on top of the mix. 

Bake in preheated oven for 10 minutes.

Turn temperature down to 350º F. 

Bake for 50 more minutes.

Serve warm or cooled to room temperature with whipped cream or ice cream.

Dessert Recipes / Food Blog

Salted Caramel Walnut Tart

Salted Caramel Walnut Tart

This recipe is a take on pecan pie and has become a favorite with my family and friends. It is easy to make and keep longer than it lasts. I think it is a must try for anyone and everyone. Enjoy making, eating, and entertaining friends and family with this delicious treat.
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Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Servings: 8
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • ⅔ Cup all-purpose flour
  • 1/3 cup whole wheat flour
  • 3 tablespoons granulated sugar
  • ½ teaspoon kosher salt
  • 5 tablespoons unsalted, cold butter, cut in cubes
  • 1 large egg yolk
  • 1 teaspoon pure vanilla extract
Filling
  • ¼ cup water
  • ½ cup sugar
  • ¼ cup honey
  • ⅓ cup heavy cream
  • 4 tablespoons salted butter
  • 1 tablespoon cider vinegar
  • ¼ teaspoon salt
  • 2 large egg yolks
  • 2½ cups roughly chopped walnuts

Equipment

  • Removable bottom tart pan

Method
 

  1. Preheat oven to 325°F. Grease the removable bottom tart pan thoroughly, line the bottom with a parchment paper cutout and grease that too. Set aside until ready to use.
  2. Add all-purpose flour, wheat flour, sugar, and salt to a food processor and process for few seconds to thoroughly incorporate the ingredients. Add cubed cold butter and process until combined. Add one egg yolk, 1 tablespoon vanilla extract and pulse until it is crumbly but not a rolling dough.
  3. Transfer to the prepared tart pan. Distribute the crumbs evenly in the pan before pressing in an even layer at the bottom. Use a measuring cup to smooth the bottom layer while pushing extra crumbs to form a neat fluted edge. Use two fingers, or finger and thumb to even out the edges into a smooth surface for a clean finish.
  4. Dock the surface thoroughly to prevent the crust from developing air pockets. Cover with a plastic wrap and freeze for 20 minutes.
  5. Meanwhile, add ¼ cup water to a heavy saucepan, also add ½ cup sugar, and ¼ cup honey. Cook on medium heat without stirring until it start to get golden brown. Lift the saucepan and swirl and cook until it is dark brown caramel. Be careful, there is a very fine line between golden brown and charred.
  6. Remove from heat and add heavy cream stirring continuously. 
  7. Once the sauce is smooth, add 4 tablespoon cubed butter, 1 tablespoon cider vinegar, ¼ teaspoon salt. Continue to cook stirring. When well combined, let it cool for 30 minutes.
  8. At this point, put the crust in the preheated oven for 20 minute or until it is light brown. Remove and let it cool.
  9. Meanwhile, get back to the caramel, and add 2 egg yolk mixing to thoroughly combine. Add walnuts and make sure all the nuts are well coated with the caramel. Transfer the filling to the crust lined, baked, and cooled tart pan. Smooth it out with the back of spoon or offset spatula.
  10. Bake in preheated 350°F oven for 20 to 30 minutes. Let it set for at least 20 minutes before cutting into it. Have a delicious tea time treat, or a dinner dessert.

Notes

There are various techniques as well as ingredient variations for making a crumb crust. Traditional crumb crust recipe follows the traditional ingredients of graham crackers and butter but there are many other recipe which use flour, combination of flours with added ingredients such as honey, corn syrup, and egg yolks. 
Having said that, there are various way of lining the tart pan with the crumbs at hand. Most common being dumping the crumbs in the tart pan and work towards the edges and move the crust up the side and then smooth the top of the edges to form a neat finish  for a beautifully finished tart. 
But some people also add the crumb all around the tart pan and form smooth sides first before working towards the  center for a smooth well lined bottom. I have been used to starting in the center, but want to try the technique of starting the edges first, it is a good idea to try different techniques to have fun while baking. You can try and see which way works for you the best. 

Dessert Recipes / Food Blog

Raspberry Crumb

Raspberry Crumble

This amazing dessert is ready in record time. Entertaining cannot get any easier if you include this in the entertaininment menu.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8
Course: Dessert
Cuisine: American
Ingredients Method

Ingredients
  

  • 2 cups Raspberries
  • ½ cup granulated sugar
  • 1 teaspoon cornstarch
  • 1 teaspoon vanilla
Crumble Topping
  • 1 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup dark brown sugar
  • 6 tablespoons unsalted butter, room temperature
  • 1 teaspoon nutmeg

Method
 

  1. Preheat the oven to 375°F.
  2. In a bowl, toss raspberries, cornstarch, sugar, and vanilla.
  3. Let them macerate for 15 minutes.
  4. In another bowl, whisk together flour, salt, brown sugar, and nutmeg. 
  5. Using fork, stir in room temperatuer butter until incorporated and crumbly.
  6. Divide the fruit equally in 8 (4-inch) ramekins. 
  7. Add equal amount of crumble topping on each portion of raspberries.
  8. Arrange ramekins on a parchment lined baking sheet to catch any spills.
  9. Bake until fruit is bubbling all over and topping is golden brown, about 35 minutes. transfer the ramekins to a wire rack to cool completely. 
  10. Serve with ice cream.