Lemon Cake Roll with Lemon Curd

Love Lemons? This is a perfect and simple cake roll loaded with lemon…in the cake batter and filled with homemade lemon curd…indeed perfect for lemon lovers.

All my lemon trees are packed with lemons…I already sent buckets and buckets of lemons to family and friend…besides adding slices of lemon to water and making drinks…lemon curds is another my favorite way to use up the lemons.

– What cake recipe is in this cake roll?

This cake roll is super light as I used a very similar recipe to the chiffon cake recipe and added fresh lemon zest to the cake batter.

– Why is this cake roll so delicious?

Well, filling the roll with freshly homemade lemon curd is the answer…super tangy and lemony…and bursting with lemon…so refreshing!

– Homemade Lemon Curd?

Yes and yes, it is so easy to make and so versatile…I love adding to yogurt, cakes, tarts and eat by spoon…check the recipe here.

– Are you ready to try this recipe?

This recipe can make two cake rolls.

Ingredients:

  • 5 eggs
  • 60 g vegetable oil (I used sunflower)
  • 60 g milk
  • 1 teaspoon vanilla extract
  • 100 g cake flour
  • 1 pinch salt
  • 1 ½ teaspoon lemon zest
  • 8 g white vinegar
  • 100 g sugar

Method:

Preheat oven at 350oF.  Line a 12 x 17 inch (31 cm x 43 cm) jelly pan with parchment paper.

In a small bowl, mix cake flour with salt, and set aside.

In a medium bowl, stir together egg yolks, milk, oil, vanilla extract and lemon zest.  Add the sifted mix of cake flour and salt to the egg yolk mixture. Mix well until smooth and all the flour is well incorporated, resembling a pancake mix batter.

In a large bowl of a hand-held mixer or stand mixer whisk the egg white with the vinegar until large bubbles form. Add the sugar slowly into thirds. Whisk until medium/firm peaks form. Do not over beat, the meringue should be shiny and form soft but firm peaks.

Add about ⅓ of the meringue to the egg yolk mixture and mix gently until all the egg white is incorporated to the batter.

Pour the egg yolk mix to the remaining meringue and fold gently until all the egg white is combined to the batter.

Pour the batter into the prepared baking sheet and spread evenly. Gently tap the pan against the counter to remove excess of air bubbles. Lower the temperature to 285oC and bake for approximately 20 minutes or until a toothpick inserted in the middle of the cake comes out clean.

Remove cake from the oven and transfer it with its parchment paper onto a wire rack and let it cool.

Flip the cake to another piece of parchment paper of silicone mat.

Peel the parchment paper from the cake and flip it back to the parchment paper. Cut the cake into half and then the parchment paper underneath the cake.

Roll the cake gently, then unroll it spread a layer of lemon curd and roll it back. Wrap tightly with a plastic wrap. Repeat the same procedure with the other half piece of cake.

Place the cake roll in the refrigerator for a couple of hours before serving.

– If you like this Swiss cake roll, you might want to look at these dessert recipes…

Did you know that adding lemon to your drinking water is much healthier than juices and sodas? Lemon contains a lot of vitamin C which will enhance your immune system, lower your risk of stroke, lower your blood pressure, and even increase the absorption of iron from your diet. Moreover, deficiency in vitamin C although not common in US it can cause scurvy.

Thank you for visiting Color Your Recipes…have a colorful week!




Taiwanese Honey Castella Cake with Bee K’onscious

This cake is lightly sweetened with Bee K’onscious raw honey…it is very delicate, soft and it melts in your mouth.  Great as it is or served with a dollop of fresh whipped cream.

Before I continue…I need to disclose the following…I received a sample of Organic Raw Bee K’onscious honey for review purpose and I was not financially compensated for this post, all the opinions are completely mine own based on my experience.

I saw and heard of raw honey but never had the chance to try, so when the company contacted me, I thought that it was a good opportunity to give a try…so here I am writing this post…and I am glad I did…as a matter of fact, I already baked this cake twice and ready for the third time…

– What is raw honey?

Raw honey is processed differently as compared to the regular honey. Apparently ray honey contains more minerals, vitamins and bioactive plants compounds. Moreover, raw honey contains bee pollen with are not found in regular honey due to processing.

– How the Taiwanese Castella cake tastes with Organic Brazilian Raw Honey?

Well, the raw honey is not as sweet as the regular ones, giving the cake a light and delicate flavor of honey, not overwhelming…indeed a great addition to the already refined cake. I hope you are not “tired” of Taiwanese Castella Cakes…

– Are you ready to check the recipe?

Ingredients:

  • 6 large eggs (total weight of approximately 300g) separated, (make sure the bowl with egg white does not contain any trace of grease)
  • 70 g vegetable oil (I used sunflower)
  • 60 g organic raw honey
  • 60 ml milk
  • 1 teaspoon vanilla extract
  • 100 g cake flour
  • 1 pinch salt
  • 10 g white vinegar
  • 60 g white sugar (depending on your taste)

Method:

Preheat oven at 300oF

In a small pan, add the vegetable oil and place in a low heat until small bubbles appear on the side of the pan.

Pour the warm/hot oil into a heat resistant bowl and add the sifted cake flour, mix well to form a thick paste. Add the raw honey and then the milk.

Add the egg yolks 3 at the time, mixing well into the batter each time.

Add the vanilla extract, the batter will be somehow. Mix until well combined, at this point the mixture will resemble a thin pancake batter.

In a large bowl of a hand-held mixer or stand mixer whisk the egg white with the vinegar until large bubbles form.

Add the sugar slowly into thirds. Whisk until soft peaks form (very important that the egg whites are SOFT PEAKS). Do not over beat, the meringue should be shiny and form soft peaks.

Add about ⅓ of the meringue to the peanut butter/egg yolk mixture and mix gently until all the egg white is incorporated to the batter.

Pour the peanut butter/egg yolk mix to the remaining meringue and fold gently until all the egg white is combined to the batter. Do not over mix.

Pour the batter into 2 loaf pans (20 cm x 7 cm or 7 ¾ x 2 ¾ inch) lined with parchment paper.  Tap gently the pan to remove excess of air bubbles.

Place the pan into a tray and fill with approximately 2 cm or ¾ inch of hot water and place into the oven.

Bake for approximately 45 minutes, then decrease the temperature to 285oF and bake for another 10 minutes or until a wooden stick inserted in the middle of the cake comes out clean.

Remove the pans from the oven and the cake from the pans. Let is sit on a wire rack.

Gently remove the parchment paper and let it cool completely on the wire rack.

Serve at room temperature or cold.

Keep the cake in the refrigerator for up to 7 days, although it will be all gone by then.

– Would like to see more light cakes recipe?  Check these out…

Thank you for visiting Color Your Recipes…have a colorful week!




Blueberry Muffins

These fantastic moist and blueberries loaded muffins are delicious and super easy…great for breakfast, brunch or a quick afternoon snack.

When my cousin which by the way is a pastry chef by training showed me a picture of the muffins she baked I immediately knew that I wanted to try…and to my surprised (I don’t know why…) the recipe was directly from King Arthur Flour. My cousin told me to follow the recipe as it is, but of course knowing me this is an impossible task…so I made some minor changes…

– Why these muffins are so delicious?

They are packed, literally packed with blueberries with tender crumbs because of the sour cream in it.

– Can you store them in the freezer?

Absolutely, wrap them individually before storing in the freezer and let if thaw in the refrigerator overnight and microwave for a minute and it will taste like just out of the oven.

– Why the muffin is purple?

The batter is purple because I used frozen berries, if you use fresh blueberries the muffins will look more like in the King Arthur website…

– What changes did I make?

I mainly reduced the amount of sugar and added more blueberries into the batter.

– Ready to try this amazing recipe?

Ingredients:

  • 270 g all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt, to taste
  • 60 g unsalted butter, at room temperature
  • 135 g sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 120 g sour cream
  • 250 g frozen blueberries (or fresh)
  • coarse white sparkling sugar, for garnish, optional

Method:

Preheat the oven to 375°F. Line a muffin pan with papers.

In a medium-sized bowl, whisk together the flour, baking powder, baking soda, and salt, then set aside.

In a large bowl, beat the butter and sugar until light and fluffy, almost white in color.

Scrape down the bowl to make sure all the butter is incorporated, then add the eggs one at a time, beating well after each addition.

Add the vanilla and sour cream, mix until incorporated.

Add the dry ingredients and mix using a spatula just until the batter is smooth. The batter will be very thick, almost like cookie dough.

Fold in the frozen berries or fresh (or fresh berries)

Scoop the batter into the prepared muffin cups filling about ⅔ to the top of the cups.

Sprinkle with regular granulated or coarse white sugar, if desired.

Bake the muffins for 18 to 24 minutes, until a wooden stick inserted in the cake tester inserted in the comes out clean.

Remove the muffins from the oven, let them cool in the pan for a few minutes. Remove the muffins from the pan and let them cool on a wire rack.

– If you enjoy this simple and easy recipe you might want to check on these…

Did you know that blueberries are very rich in anthocyanins? Anthocyanins are plant chemicals (phytochemicals) with strong anti-inflammatory properties. Moreover, it has been suggested by many studies that consumption of blueberries can lower blood pressure.

Thank you for visiting Color Your Recipes…have a colorful week!




White Peach Compote

This simple and delicate white peach compote is a perfect match for yogurt, ice cream, cake…the aromatic and refined flavor is just amazing.

I was out for a few days as I had a carpal tunnel relieve surgery a couple of weeks ago.  I have been diagnosed with carpal tunnel syndrome for a while, but kept postponing the surgery in hope that the pain would someday dissipate…and of course did not as a matter of fact, the pain went from bad to worse and kept me awake most of the nights…so as soon as the doctor was freed for elective surgery I went in without any hesitation…

I am so happy I did it…and the surgeon was amazing…my pain was gone on the same day of the surgery and very little scar close to none will be the witness of the procedure.  Most of my movements are back to normal and I was back to cooking and baking in 4 days…but decided to take a small break from blogging.

Okay, now that I justified my silence, we can move to today’s post…

– What are these white peaches?

These Japanese white peaches are super delicate and have a very low or almost no acidity like other species of peaches. When ripe the skin can be easily removed by peeling it off and the flesh is super, I repeat super juicy, almost melting in your mouth with a delicate sweetness.

These peaches have a fragrant of sweet-scent, very aromatic, pleasant and delicate.

The reason that is it very hard to find these peaches in the market is due to its fragility, they bruise easily therefore they are wrapped individually and handle with a lot of care.

– Where did I get these white peaches?

Well, they came from my mom’s backyard…somehow this year she had so many peaches and she send us a whole box, it must have been at least 15 lbs. of peaches…you can find them in the grocery store, especially Asian ones.

– Isn’t a waste to make compote since these peaches are so exquisite?

Yes, it is but…first; they all ripe at the same time, and second; we can just eat so much between my husband and I…so the idea of making compote, jam or jelly, I honestly don’t know what this should be called…came to my mind to avoid these peaches to get spoiled.

– Should we check the recipe?

To not overwhelm the delicacy of these peaches, little sugar was added and a bit of freshly squeezed lemon juice to yield a touch of acidity.

Ingredients:

  • White peaches
  • Sugar
  • Freshly squeezed lemon juice

Method:

Wash and peeled the peaches. Remove the pit which come off easily when ripe and cut into quarters.

Weigh the amount of peach and add sugar (approximately ⅕ of total weight of the peaches). For example, if the weight of the peaches is 600 g add 120 g of sugar.

Place the quartered peaches and sugar in a pot.  Cook in medium heat until the sugar is dissolved. Do not add water as the peach is very high in water content.

Mix gently, add freshly lemon juice to your taste.  Cook until de desired texture.

I like mine with the peaches intact therefore just cooked for a short time, just enough to the thicken a little the compote.

Remove from the heat, let it cool at room temperature.

Store in the refrigerator and use as desire. It will last for up to 5 days since there is not much sugar in it.

– Looking for more recipes with fresh fruits? Check these out…

Did you know that peaches are native of northwest China? There are two main varieties of peaches the ones that the flesh sticks to the stone (clingstone) and the ones that the stone is easily detached from the flesh (freestone). Peaches are low in caloric content and are a great source of vitamin C and vitamin A.

Thank you for visiting Color Your Recipes…have a colorful week!




Taiwanese Peanut Butter Castella Cake

I know, you probably have never heard of peanut butter cake…once you try this cake, I can guarantee that you will be in love with it…

Being in the kitchen take my mind away from the surreal reality and for a few hours I forget the circumstances that we are all living now, therefore I have been coming up with many different recipes using what I have available in the kitchen.

– Have you ever heard of peanut butter castella cake?

Well, there is always the first time for everything right? It was for me and my husband…and yes, this one of the products of the lock down…

– How come peanut butter castella cake?

Here at home my husband is peanut butter fanatic…and I am more like an almond butter, and we both like the chunky ones…

We got the peanut butter at Costco and just realized that it was creamy…as you know everything at Costco is humongous…he finished one jar and gave up on the second one as we went back to his chunky peanut butter…

After starring at the jar for a while I had one of those “AHA” moments…how about cake? I will use in the same way I used to bake the Taiwanese Cream Cheese Castella Cake, by substituting the cream cheese for the peanut butter…so this is how I came up with this cake.

– How the peanut butter castella cake taste?

Well, I must admit, my husband loved it…the cake has a very delicate texture, light, soft, almost melting in your mouth, and yes, tasted like peanut butter, nutty and almost creamy…with cake texture…

– Peanut butter in the cake batter?

Yes…yes, you read it right…there is peanut butter in the cake batter…

– Should we explore the recipe?

Ingredients:

  • 6 large eggs, separated
  • 120 g organic creamy peanut butter
  • 50 g vegetable oil
  • 150 g milk
  • 1 teaspoon vanilla extract
  • 90 g cake flour, sifted
  • 110 to 120 g sugar
  • 10 g vinegar
  • 75 g water

Method:

Preheat oven at 285oF

In a small pan, mix together the peanut butter, oil, and milk.  Place in a low heat until small bubbles appear on the side of the pan. Remove and add the sifted cake flour, mix well to form a thick paste.

Add the egg yolks 3 at the time, mixing well into the batter each time.

Add the vanilla extract, the batter will be very thick, add the water to the mixture. Mix until well combined, at this point the mixture will resemble a pancake batter.

In a large bowl of a hand-held mixer or stand mixer whisk the egg white with the vinegar until large bubbles form.

Add the sugar slowly into thirds. Whisk until soft peaks form (very important that the egg whites are SOFT PEAKS). Do not over beat, the meringue should be shiny and form soft peaks.

Add about ⅓ of the meringue to the peanut butter/egg yolk mixture and mix gently until all the egg white is incorporated to the batter.

Pour the peanut butter/egg yolk mix to the remaining meringue and fold gently until all the egg white is combined to the batter. Do not over mix.

Pour the batter into 2 loaf pans (20 cm x 7 cm or 7 ¾ x 2 ¾ inch) lined with parchment paper.  Tap gently the pan to remove excess of air bubbles.

Place the pan into a tray and fill with approximately 2 cm or ¾ inch of room temperature water and place into the oven.

Bake for approximately 60 minutes or until a wooden stick inserted in the middle of the cake comes out clean. Increase the temperature to 300oF and bake for another 5 minutes, to brown the top of the cake.

Remove the pans from the oven and the cake from the pans. Let is sit on a wire rack.

Gently remove the parchment paper and let it cool completely on the wire rack.

Serve at room temperature or cold.

Keep the cake in the refrigerator for up to 7 days, but I guarantee you that it will be gone way before the 3 days.

– More cake recipes? Check these out…

Did you know that peanut is a legume? Peanut butter contains saturated fat and unsaturated fat, with similar ratio to olive oil.  Studies have been shown that consumption of nuts or peanut butter are healthy and lower the development of heart disease and type 2 diabetes. Due to its high fat and caloric content nuts should be consumed in moderation.

Thank you for visiting Color Your Recipes…have a colorful week!




Simple Carrot Cake

This is a super easy version of the classic carrot cake…moist and soft with thin layers of light cream cheese frosting in between.

There are hundreds and hundreds of carrot cake recipe, and this one is one of the easiest one…especially when we are on lock down and have limited ingredients…

I made this cake for my husband’s birthday a few days ago…since we could not go out and celebrate as we usually do, I asked him what cake he would like and he asked for carrot cake…after searching my entire pantry for pineapple which was nowhere to be found I had to adapt…

– Why is this carrot cake “healthy”?

Well, believe it or not, there is a whole pound of carrot in it…and yes, makes me feel less guilty knowing that I am eating lots of carrot per bite.

– Is there a lot of sugar in it?

If you have been following me, I always…always try to cut the sugar and fat without compromising the flavor and texture of my baking goods.  So yes, there is sugar, but much less as compared to the recipes that you find out there and I can assure you that you will not miss it.

– Can I freeze the cake?

Absolutely, first slice the cake into desired portion and wrap in plastic film, place the sliced cakes in freezer bags, seal well by first removing all the air and store in the freezer for up to 3 months. Defrost in the refrigerator overnight and it will taste as fresh as it can be.

– Can I use different size of baking pan?

Of course, just make sure to adapt the baking time accordingly.

– Are you ready to try this easy and carrot cake?

Ingredients:

Carrot Cake

  • 4 large eggs
  • 175 g sugar
  • 200 g vegetable oil such as canola or sunflower
  • 250 g all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 ½ teaspoons ground cinnamon
  • ¼ teaspoon salt
  • 1 lb carrot, shredded

Cream Cheese Frosting

  • 1 lb cream cheese
  • 4 tablespoons butter
  • 1 cup powder sugar
  • ½ teaspoon vanilla extract
  • 1 ½ to 2 cups toasted walnut and chopped

Method:

Preheat oven to 350oF.

In a bowl sift together flour, baking soda, baking powder, salt and cinnamon. Set aside.

Mix together the eggs and sugar, whisk until think, light and fluffy, add the oil slowly in a steady stream. Continue whisking until well incorporated.

Add the sifted dry ingredients into the egg mixture and fold gently.  Once the flour is well incorporated into the egg mixture, fold in the carrot. Do not over mix…just enough to combined.

Spread the batter evenly onto 36 X 24 cm (14.5” x 9.5”) jelly roll pan. Tap the pan lightly on the counter to remove excess of air bubbles.

Bake in 350oF for 15 minutes or until a wooden pick inserted in the cake comes out clean.

Let the cake cool on a wire rack.

In the meantime, whisk together the cream cheese, butter, sugar and vanilla extract until soft and fluffy. Make sure to scrape down the sides occasionally.

To assemble the cake, cut the edge of the cake and split the cake into 4 equal rectangles.

Place the first layer and spread a thin layer of cream cheese frosting and sprinkle with chopped toasted walnut, continue with all the layers of cake and finally spread the frosting around the sides of the cake and decorate with the remaining chopped almond.

Place the cake in the refrigerator until time to serve. I personally like the cake after being refrigerated overnight.

– If you enjoy this simple classic carrot cake, you might want to take a look at these cakes…

Did you know that carrots are loaded of beta-carotene? Beta-carotene is a precursor for vitamin A which is essential for boosting your immune system. Studies have also shown that carrots can protect against hypertension (increase blood pressure) and cardiovascular disease.

Thank you for visiting Color Your Recipes…have a colorful week!




Taiwanese Cream Cheese Castella Cake

This is very soft cake, light cottony and fluffy with a hint of cream cheese in it…delicious just as it is or if you prefer with fresh cream, fruits or jams.

Due to the lock down to keep my mind out of this unreal situation I have been baking lots of cake…and so far this cake is one of the best I have ever baked…even my husband gave 11 out of 10…he liked so much that I already made 3 batches and have send a few cakes to our neighbors/friends.

– What is Taiwanese Castella Cake?

According to the internet Taiwanese Castella cake was originated from Japan, it is the simplest cake made with just a handful of ingredients.

My mom tells me that when castella cake reached Taiwan it was considered a delicacy since most of the sweets/desserts at the time was made using rice flour and sugar, therefore desserts made egg and flour was a real treat.

– Why Taiwanese Castella Cake is different?

Now, Castella cake is a staple in Taiwan, we find people lining up to buy freshly baked cake just out of the oven and cut in front of you…how much fresher can it be?

This cake in spite of just a few ingredients is super light, soft and fluffy…resembling a sponge cake. This cake does not use any rising agent such as baking powder…only the foam produced by the egg white.

– Is it hard to bake Castella cake?

Not at all, once you have the right ratio of ingredients, there is no room for mistake. It is true that you will need a few bowls and more gadgets to wash, but all the efforts are well worth it. Once you get to bake this cake you will be hooked, and many versions can be made using the basic ingredients…any citrus, chocolate, coffee, cheese, carrot, sweet potato and so on…

– Cream cheese in the cake batter?

Yes, the small amount of cream cheese in the cake batter will give this cake a creamier texture with a lightly hint of cheese…

– Did I convince you to try baking Castella cake?

Ingredients:

  • 6 large eggs (total weight of approximately 300g) separated, (make sure the bowl with egg white does not contain any trace of grease)
  • 120 g cream cheese
  • 70 g vegetable oil (I used sunflower)
  • 70 g milk
  • 1 teaspoon vanilla extract
  • 90 g cake flour
  • 1 pinch salt
  • 10 g white vinegar
  • 95 to 115 g white sugar (depending on your taste)

Method:

Preheat oven at 285oF

In a small bowl melt together the cream cheese and milk over a double boiler. Remove from the heat and set aside.

Place the vegetable oil in a small pan, heat (low) the oil until approximately 85oC to 90oC (185oF to 194oF). Remove the pan from the heat and pour into the sifted cake flour, mix well to form a thick paste.

Add the cream cheese/milk mixture into the flour mixture and stir, then add the egg yolks 3 at the time, mixing well into the batter each time.

Add the vanilla extract and the salt, the mixture will resemble a pancake batter.

In a large bowl of a hand-held mixer or stand mixer whisk the egg white with the vinegar until large bubbles form.

Add the sugar slowly into thirds. Whisk until soft peaks form (very important that the egg whites are SOFT PEAKS). Do not over beat, the meringue should be shiny and form soft peaks.

Add about ⅓ of the meringue to the egg yolk mixture and mix gently until all the egg white is incorporated to the batter.

Pour the egg yolk mix to the remaining meringue and fold gently until all the egg white is combined to the batter. Do not over mix.

Pour the batter into 2 loaf pans (20 cm x 7 cm or 7 ¾ x 2 ¾ inch) lined with parchment paper.  Tap gently the pan to remove excess of air bubbles.

Place the pan into a tray and fill with approximately 2 cm or ¾ inch of room temperature water and place into the oven.

Bake for 60 to 70 minutes and increase the temperature to 300oF and bake for another 5 minutes.

Remove the pans from the oven and the cake from the pans. Let is sit on a wire rack.

Gently remove the parchment paper and let it cool completely on the wire rack.

Serve at room temperature or cold.

Keep the cake at room temperature for about 3 days and in the refrigerator for up to 7 days, but I guarantee you that it will be gone way before the 3 days.

I hope you enjoy this recipe as much as we do…

– Looking for more light desserts? Check these out…

Thank you for visiting Color Your Recipes…have a colorful week!




Dalgona Coffee with Oatsome

This very simple and easy recipe to make a light and frothy coffee has been inundating the internet…and only requires three ingredients.

It was so funny when I saw so many of dalgona coffee recipes on the internet, which is nothing more than whipped coffee I just laughed…laughed because my aunt used to make this all the time using a simple fork when we were living in Brazil…more than 30 years ago…

I topped the coffee foam on a cup of Oatsome milk with a few ice cubes…it was so delicious, the combination of creamy coffee with oat milk…tasted like dessert in a cup.

Oh, before I continue, this was my first-time trying oat milk as I got an invitation to try Oatsome from BetterBody Food.

I received a sample of Oatsome for review purpose and I was not financially compensated for this post, all the opinions are completely mine own based on my experience.

– What is Oatsome?

Oatsome is an alternative for dairy milk, it is organic, non-GMO and gluten free. It tastes delicious and you can use in your baking, coffee…it is somehow creamy and yes, taste great.

– Do I personally like Oatsome?

Yes, it is creamy and super delicious, and it sure can substitute milk in every possible way. It is something that I would buy, especially that my husband is lactose tolerant.

– What is dalgona coffee?

Dalgona coffee according to the internet was originated from South Korea…really? As I mentioned above, my aunt was making this whipped coffee more than 30 years ago…

This coffee is made by simply whisking 3 ingredients: instant coffee, sugar and boiling water, using an equal proportion.

– Why is dalgona coffee different from the others?

The whipped coffee is super light, fluffy, velvety and it is placed on top of cold milk…therefore mimicking as iced latte or cappuccino…sort of it…and yes, you can make it with hot milk.

– How long does the dalgona coffee last?

Using same proportion of the three ingredients will get you a pretty stable coffee foam.  In my experience the stability of the foam will decrease by decreasing the amount of sugar.

– What do I use to whisk the coffee?

You can use all kind of kitchen tools from a simple fork to hand mixer…I personally used my milk frother stick. Just keep whisking until stiff peaks.

– Should we look at this popular whipped coffee?

Ingredients:

  • 2 tablespoons instant coffee
  • 2 tablespoons sugar
  • 2 tablespoons boiling water

Method:

Mix all the three ingredients in a small bowl and whip.

Whip until a stiff peak form.

Serve over ice milk or hot milk of your preference, such as oat milk, soymilk, almond milk, rice milk and so on…delicious over vanilla ice cream…it is a must try!

– Looking for bolder desserts? Check these out…

Did you know that recent studies demonstrate that coffee in moderation lower the risk of mortality? Moreover, coffee might protect you against liver disease, Parkinson’s disease, type 2 diabetes, heart attack and stroke. It is true that coffee can raise temporarily blood pressure due to its caffeine content, therefore it should be taken in moderation.

Thank you for visiting Color Your Recipes…have a colorful week!




Apple Tarte Tatin

This is somehow a combination of caramel apple and apple pie…the slices of apples are covered with caramel and layer on a buttery, tender and flaky crust…absolutely yum!

– Have you ever tried apple tarte tatin?

Well, this is my very first time and I already can tell you that this is my favorite apple dessert…if you like caramel apple and apple pie you just landed on the right recipe.

– What is apple tarte tatin?

Apparently is a French version of apple pie…it is mainly an upside-down tart baked in skillet. You have one layer of crust topped with caramelized apple.

– How easy is to bake an apple tarte tatin?

In my opinion, is much easier than apple pie, since you just need one layer of crust…make the caramel in the skillet, layer the sliced apples (or halves) and top with the crust just before taking to the oven.

Once baked, just make sure to be careful…flip the skillet on a serving plate and voila…done! Delicious as it is or with vanilla ice cream, which I did not have…sniff sniff…but will make sure to have some next time around.

– Are you ready to try this out?

Ingredients:

Crust

  • 50 g butter
  • 20 g sugar
  • ¼ teaspoon salt
  • 120 g all-purpose flour
  • 20 g almond flour
  • 1 large egg

Caramel apple

  • 2 large apples, peeled and sliced into 8 slices each
  • ¼ cup sugar
  • 2 tablespoons butter
  • 1 pinch salt
  • ½ teaspoon vanilla extract
  • 1 tablespoon Bourbon

Method:

In a bowl, add the cold butter, sugar, flour, almond flour, salt and using a pastry blender cut the butter into the flour until the texture resemble coarse cornmeal with butter pieces just like small peas.

Add the egg and mix with a fork just until the dough pulls together.

Wrap the dough in a plastic wrap and place in the refrigerator for 30 minutes.

Preheat the oven to 375oF if using convection oven or to 400oF for regular oven.

In the meantime, place the sugar in an oven proof skillet or cast-iron pan (about 8 inches or 20 cm) and turn the heat to medium high. Watch carefully as the sugar can burn very fast. Once the sugar turns to light brown swirl the pan carefully until the sugar turns amber brown.

Remove the pan from the heat and add the butter. Once the butter melts, add the vanilla extract and Bourbon. Swirl gently and place the slice of apple, arranging them neatly. Place the pan back to the stove and cook for 2-3 minutes. Turn the apples one by one carefully and cook for another 3 minutes.

Remove the skillet from the heat.

Lightly flour the work surface and the dough, then flatten the disk rolling pin by gently tapping the dough a few times from the middle to the top and bottom. Lift the dough and give it a quarter turn. Lightly dust the top of the dough with flour if necessary or the rolling pin, then roll out into a round at approximately 9 inches in diameter.

Place the crust on top of the apples and tuck the pastry inside the skillet.

Bake for 15-20 minutes, until the crust is golden brown.

Let it cool for 5-10 minutes, invert the pan on top of a plate.

Serve warm or room temperature.

– Looking for easy desserts recipe? Ty these out…

Did you know that apples contain pectin? Pectin is used in the making of jam as a thickening agent. Moreover, pectin is a dietary soluble fiber which can help lower cholesterol.

Thank you for visiting Color Your Recipes…have a colorful week!




Simple Almond Cream Muffin

This almond cream muffins are super quick and easy with moist and tender crumb with a hint of the delicate almond flavor.

The combination of cake flour and almond flour make this muffin light and moist with a hint of almond…super delicious with a cup of coffee or tea.

– Looking for an easy and no mess muffin recipe?

This recipe uses one, only one bowl, and it is super, I repeat… super easy to make for breakfast or snack.

– Can I add fruit in it?

Absolutely, you can add berry, such as blueberries, strawberries, frozen or fresh and/or lemon zest…use your imagination.

– No oil muffin?

Yes, instead of oil or butter, this muffin uses the fat from the cream (crema Mexicana).

– Are you ready to try this recipe?

This recipe was slightly adapted from Brechel.

Ingredients:

  • 100 g of cream
  • 1 egg
  • 65 g cake flour
  • 20 g almond flour
  • 4 g baking powder
  • 1 pinch salt
  • ½ teaspoon almond extract
  • Sliced almond for topping

Method:

Preheat oven to 350oF.

In a bowl whisk together the cream, egg, sugar and salt.  Mix until sugar is dissolved.

Sift the cake flour, almond flour and the baking powder into the egg mixture.

Add the almond extract and mix gently, do not over mix.

Scoop into pre-lined paper muffin cups, about 80% to the top.

Sprinkle sliced almonds on the top of each muffin.

Bake for 15-20 minutes or until a toothpick inserted into the middle of a muffin comes out with crumbs.

Transfer the muffins to a cooling rack.

– Looking for more simple baked sweets? Check these out…

Did you know that almond flour is packed in protein? Almond flour also contains vitamins, minerals and it is a great source of fiber as compared to the white flour.

Thank you for visiting Color Your Recipes…have a colorful week!