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Recipes
chinese sponge cake
By foodiva
Stir fry I am always wondering where those yummy little cakes are originated
- 2 middle size eggs (room temperature eggs)
- 60 g cake flour (1/2 US cup)
- 40 g castor sugar (around 3 tablespoons+1 teaspoon)
- 5 g oil (olive oil or other vegetable oil around 3/4 teaspoon)
- warm water (for speeding up the whipping process, not required in summer days.)
VEGAN RASPBERRY CHEESECAKE (GLUTEN, LACTOSE AND REFINED SUGAR FREE)
By foodiva
Instructions For the crust: put almonds in a food processor and pulse until finely chopped
- 3/4 cup (5 oz) fresh pitted dates
- 1 cup (5 oz) almonds
- 2/3 cup (2 oz) gluten free rolled oats
- 1/4 - 1/3 cup water
- 1 tbsp coconut oil
- 1 cup (7 oz) soy yogurt
- 2 tbsp (30 ml) soy milk
- 1 vanilla bean
- 1/3 tsp agar agar
- 1 tbsp coconut sugar*
- 1/4 cup (2.5 oz) cashew butter
- 2 cups (7 oz, 200g) raspberries
- 1 tbsp coconut sugar
- 1/2 tsp agar agar
- Fresh raspberries to decorate
Alton Brown's Lemon Curd
By foodiva
Add enough water to a medium saucepan to come about 1-inch up the side
- 5 egg yolks
- 1 cup sugar
- 4 lemons, zested and juiced
- 1 ⁄2 cup butter, cut into pats and chilled
Cherry Chocolate Chip Scones
By foodiva
Preheat the oven to 425°F, and line a baking sheet with a silicone baking mat or foil
- 1 1/2 c (180g) whole wheat flour (measured correctly)
- 1 1/2 tsp (5g) baking powder
- 1/4 tsp (2g) salt
- 2 tbsp (28g) unsalted butter or good-quality margarine (such as this), cold & cubed
- 1/2 c (125g) Silk Black Cherry Dairy-Free Yogurt Alternative
- 1/4 c + 2 tsp (70mL) Silk Light Soymilk, divided
- 2 tsp (10mL) vanilla extract
- 1/2 c (70g) frozen pitted cherries, diced
- 2 tbsp (28g) miniature chocolate chips
Peach Tart - My Mom Taught Me To Play With my foodMy Mom Taught Me To Play With my food
By foodiva
Preheat oven to 425° F. In a medium sized bowl, stir together the flour, salt and sugar
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon sea salt
- 1 teaspoon granulated sugar
- 1/2 cup olive oil (I like to use light tasting extra-virgin olive oil)
- 2 tablespoons milk
- 1/2 teaspoon almond extract
- 5 small fresh peaches
- 3/4 cup granulated sugar
- 2 tablespoons all-purpose flour
- 1/4 teaspoon sea salt
- 2 tablespoons salted butter, cold and cut into small pieces
Maida Heatter’s Best Damn Lemon Cake | DAVE BAKES
By foodiva
Maida Heatter’s Best Damn Lemon Cake | DAVE BAKES Maida Heatter’s Best Damn Lemon Cake Over the weekend, I to...
- 1/4 # butter, plus more for greasing the pan
- fine bread crumbs for pan
- 1 1/2 cups sifted All-Purpose Flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup sugar
- 2 eggs
- 1/2 cup milk
- 1 ounces lemon extract
- 1/2 cup blanched almonds (toasted and very finely ground)
- zest from two large lemons
- glaze
- 1/3 cup sugar + 2 Tablespoons sugar
- 1/3 cup fresh squeezed lemon juice
SUPER-SOFT CHOCOLATE CHIP COOKIES
By foodiva
Instructions Mix dry ingredients together and set aside
- DRY MIX:
- 4 cups white flour
- 2 tsp baking soda
- 1 tsp salt
- 4 tsp corn starch (optional)
- WET MIX:
- 3 sticks softened butter (12oz)
- 2 tsp dark vanilla
- 1/2 cup white sugar
- 1 cup brown sugar, packed
- 2 eggs
- 2 & 1/2 cups chocolate chips or chunks
chocolate bundt cake ( eggless)
By foodiva
Cut and peel oranges into 4 vertical segments
- 3 cups flour
- 2 cups sugar
- 1/2 cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 2 teaspoons salt
- 2 tablespoons apple cider vinegar
- 2 tablespoons vanilla
- 2/3 cup vegetable oil
- 2 cups water
- 2 large Oranges
- 4 cups of sugar, divided
- 3 cups of water
- 1 cup confectioner’s sugar
- 2-3 tablespoons orange juice
CHOCOLATE ZUCCHINI CAKE WITH CHOCOLATE BUTTERCREAM FROSTING
By foodiva
For cake: Preheat oven to 350 degrees
- CAKE:
- Ingredients
- Dry Ingredients
- 2 cups AP Flour
- 2/3 cup cocoa powder dark or regular
- 1.5 tsp. baking soda
- 1/2 tsp. baking powder
- 1 tsp. salt
- Wet Ingredients
- 1/2 cup canola oil
- 1/2 cup butter softened
- 1.5 cups granulated sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 1/2 cup sour cream
- 2.5-3 cups zucchini grated and patted
- 1 cup semi sweet chocolate chips
- Instructions
- Preheat oven to 350 degrees.
- Butter and lightly flour 2 8 inch pans.
- Whisk all of your dry ingredients in a bowl.
- Then use a whisk or a stand mixer to whisk together all of your wet ingredients. Start with butter and oil. Then you can add in the rest.
- Then use hand mixer on low/stir to incorporate the dry ingredients into the wet.
- Fold in the chocolate chips and zucchini.
- Bake approx. 30 minutes until toothpick comes out clean.
- Let cool in pans for
- Chocolate Buttercream Frosting
- Chocolate Buttercream Frosting
- Fluffy, creamy, and full of chocolate! This buttercream frosting is the BEST!
- Ingredients
- 1.5 sticks butter unsalted
- .5 stick salted butter
- 3 or 3.5 cups powdered sugar pick your sweetness level
- 1/2 cup cocoa powder
- 1/4 cup whole milk or heavy cream
- 1 tablespoon vanilla extract
- Instructions
- In a stand mixer, beat butter one minute. Then add in powdered sugar gradually while mixer is low, so it won't fly out. Add a tablespoon of milk and extract. Add cocoa powder. Next, add rest of milk. Beat on speed 8 until fluffy.
Jam-Filled Almond Cupcakes
By foodiva
Preparation Place racks in upper and lower thirds of oven; preheat to 325°
- Nonstick vegetable oil spray
- 3 cups almond flour or meal
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon kosher salt, divided
- 6 large eggs
- 1 cup granulated sugar
- 4 teaspoons vanilla extract, divided
- 1 cup (2 sticks) unsalted butter, room temperature
- 2 cups powdered sugar
- 1/4 cup heavy cream
- 1/4 teaspoon almond extract
- 1/2 cup fig (or your favorite) jam
- Toasted sliced almonds (for serving)