Yummeh Recipes :3

Pancakes with Raspberry Sauce

What you’ll need:

Pancakes:

• 280 g. (2 ¼ cups) flour
• 4 tsp. baking powder 
• 1 ½ tsp. salt
• 1 ½ tbsp. sugar
• 480 ml. (2 cups) milk
• 2 eggs
• 70 g. (5 tbsp.) butter, melted
• 2 tsp. poppy seeds (optional)
• 2 tbsp. sunflower seeds (optional)

How to make it:

Pancakes:

Combine all dry ingredients together in a bowl. Add the milk, eggs and melted butter. Mix until just smooth. Heat a lightly buttered griddle or frying pan over medium-high heat. Pour about two tablespoons of the batter for each pancake, and brown on both sides. 

Raspberry Sauce:

Combine all the ingredients together in a small saucepan and cook for 15-20 minutes, or until the sauce is thick. 

What it should look like afterwards:

(Source: ferdakost.com)

Chicken Stuffed with Ham, Broccoli, and Mozzarella

What you’ll need:

• 4 thin-sliced chicken breasts
• 4 slices of mozzarella cheese
• 4 slices of Black Forest ham
• 3/4 cup of broccoli florets, cut small
• 1 egg
• 1/2 tablespoon water
• 1/4 cup breadcrumbs (I used regular, but wheat or panko works too)
• salt
• pepper
• garlic powder
• dried parsley
• crushed red pepper (optional)
• toothpicks
• cooking spray or olive oil

How to make it:

Strawberry Granita

What you’ll need:

• 2 lbs of fresh strawberries, rinsed, hulled and sliced
• 6 tablespoons sugar
• 1 cup water
• ½ teaspoon fresh squeezed lemon juice

Baked Strawberry Banana Oatmeal

What you’ll need:

• 1-1/2 cups milk
• 1 egg
• 2 over-ripened bananas, smashed
• 1 tablespoon vanilla extract
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cinnamon
• 1 teaspoon baking powder
• 2 cups quick cooking oats
• 1 cup chopped strawberries
• 1 over ripened banana, sliced
• 1/4 cup dark brown sugar

How to make it:

Dad’s Cheesecake Bars Recipe

What you’ll need:

For the shortbread:

• 2/3 cup pecans, toasted and roughly chopped
• 6 tablespoons cold unsalted butter (3/4 stick), cut into small chunks
• 3/4 cup plus 2 tablespoons all-purpose flour
• 1/3 cup granulated sugar
• 1 teaspoon kosher salt

For the cheesecake:

• 2 pounds (4 [8-ounce] packages) cream cheese
• 1 cup granulated sugar
• 3 large eggs, at room temperature
• 1 large egg yolk, at room temperature
• 1 teaspoon pure vanilla extract
• Pinch of kosher salt

For the caramel:

• 1 cup granulated sugar
• 2 tablespoons water
• 1 1/2 tablespoons Irish whiskey
• 2 tablespoons unsalted butter
• 1/4 cup heavy cream
• Smoked sea salt, for serving

How to make it:

Shortbread:

Heat the oven to 350°F and arrange a rack in middle. Line an 8-by 8-inch baking dish with parchment or aluminum foil, leaving a few inches of overhang on each side.

Combine the pecans, butter, flour, sugar, and salt in bowl of a food processor and pulse until the mixture is well combined and it resembles coarse meal. Press the mixture evenly into the prepared dish and bake until golden brown on the edges, about 25 minutes; meanwhile, make the filling.

Cheesecake:

Combine the cream cheese and sugar in in bowl of a food processor and process until the mixture is smooth. Scrape down the sides of the processor then add the eggs and the yolk one at a time. Add the vanilla extract and salt and pulse until blended.

Pour the mixture over the shortbread and bake until a toothpick or cake tester inserted into the cake comes out clean and the center of the cheesecake is just set (it will look like custard), about 40 minutes. Turn off the oven, leave the door slightly ajar, and let the cheesecake cool for 15 minutes.

Remove cheesecake from the oven and set on a rack to cool. Coat a butter knife with oil or butter (or run it under very hot water) and then run it around the perimeter of the cheesecake. Let the cheesecake cool completely, about 1 hour.

Caramel:

Once the cheesecake is cool, make the caramel. Stir together the sugar and water in a small saucepan until the sugar is completely moistened. Brush the insides of the saucepan with a wet pastry brush to remove any sugar granules then place the pan over medium-high heat and bring to a boil.

Without stirring but swirling the pan occasionally, let the sugar boil until it turns turns amber in color, about 5 minutes. Give the pan a few good swirls to make sure it’s evenly cooking, remove from heat, and carefully add the whiskey. (The caramel will seize but just keep swirling the pan until the alcohol smell is cooked off.) Immediately add the butter and cream, and swirl until the caramel is smooth and uniform in color. Set aside to cool to room temperature, at least out 15 minutes.

Assembly:

Pour the lukewarm caramel over the cooled cheesecake, then place in the refrigerator to chill for a minimum of 2 hours. When ready to serve, cut into slabs or squares using a sharp knife dipped in hot water. Garnish with sea salt and serve.

Makes 16 slabs or 32 squares.

What it should look like afterwards:

(Source: aidamollenkamp.com)

Red Fruits Mousse with Mint

What you’ll need:

• 400g red fruits fix (frozen)
• 2 egg whites
• 50g sugar
• 2 gelatin sheets
• 1 tbsp lemon juice
• 10cl whipping cream
• a few leaves of fresh mint
• red fruits and/or whipped cream to serving

How to make it:

In a food processor, mix red fruits (heat them a bit over low heat if frozen) in a smooth puree and strain through a sieve to take off seeds.
Soak gelatin in cold water to soften it.
Take a bit of puree in a small saucepan, add lemon juice and heat over low heat. Add gelatin to melt it.
Incorporate this mixture to the red fruit puree.
Whip egg whites until stiff peaks form then add sugar and incorporate them carefully into the red fruit mixture.
Whip the cream until soft peaks form and incorporate as well.
Let it set in the fridge for at least 4 hours.

Thinly chop the mint and sprinkle over the mousse.
To serve, sprinkle a few red fruits and add a bit of whipped cream if you wish..

Makes 6 mousses.

What it should look like afterwards:

(Source: the-wandering-girl.blogspot.fr)

Chocolate Covered Peanut Butter Pretzel Bites

What you’ll need:

• 1 cup creamy peanut butter
• 2 tbsp unsalted butter, softened to room temperature
• 1/2 cup confectioners’ sugar
• 3/4 cup light brown sugar
• 60 pretzels
• 1 semi-sweet Bakers Chocolate Baking Bar OR chocolate melts

How to make it:

Sorry~

Sorry everyone, I ended up taking last week off for my birthday. Things will be back to normal now.

Blueberry Lemonade

What you’ll need:

• 1 cup sugar
• 1 cup lemon juice
• 4” strip of lemon zest (just the yellow part)
• 6 ounces blueberries (use your favorite berry)
• 4 cups still or sparkling water
• ice

How to make it:

1. Put the sugar, lemon juice, lemon zest and blueberries in a blender or food processor. Blitz until the mixture is smooth.
2. If you want your lemonade to be pulp-free, strain the mixture through a tea strainer, otherwise pour the mixture into a 2-quart pitcher.
3. Add the water, and stir to combine. Fill the pitcher with ice and serve.

(Source: pbs.org)

Pear Compote

What you’ll need:

(Source: beelittlefood.blogspot.com)