These light and crispy waffles are made with yeast. It is true that the recipe requires extra steps but it is so worth the effort, I hope you get to try it!

Have you ever made waffle using yeast? If not, you must give this a try…the texture of these waffles are very different from the ones that use baking powder. They are somehow lighter and crispy. It is hard to describe, once you try it you will know what I am trying to say…

You can server these waffles like the other ones, I choose to drizzle with condensed milk instead of syrup and garnish with fresh raspberries, but fell free to color it the way you like.

This recipe was inspired by a recipe from the food section at the LA Times.

Ingredients:

• 1 teaspoon active dry yeast
• 1 cup milk
• ¼ cup butter, melted
• ½ teaspoon salt
• ½ teaspoon sugar
• 1 cup all-purpose flour
• 1 egg, slightly beaten
• ⅛ teaspoon baking soda
• ½ teaspoon vanilla extract
• Condensed milk
• Fresh raspberries or any other fruit of your preference

Method:

Place ¼ cup warm water in a medium mixing bowl and the sprinkle the yeast on it. Let stand until foamy, about 5 minutes.

When the yeast is all dissolved and foamy, stir in the all the remaining ingredients except for the baking soda. Mix until smooth and no visible flour crumps. Cover the bowl and refrigerate overnight.

Before cooking the waffles, mix in the baking soda. The batter will deflate and will be thin.

Cook the waffles according to the manufacturer’s instructions of your waffle maker. I used my Cusinart Classic waffle Maker.

Serve waffles with fresh berries and drizzled with condensed milk.

If you enjoy this recipe using a waffle maker, you might want to try the Brazilian inspired recipe, Waffle Cheese Bread.

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

This is a fun and yet delicious fudge chocolate cake recipe. It is rich, moist and perfect for Valentine’s Day or anytime you crave for chocolate.

How about this almost individual chocolate fudge cake for Valentine’s Day celebration? This is a very easy and simple recipe which was adapted from Liz at That Skinny Chick Can Bake…when I saw this cake on her I knew I had to bake it…although the cake has a dense texture it is moist…and yes, very easy to put together as Liz mention.

I used 2 small pans, round and heart shape, both 5-inch…of course you can use a bigger pan and double the recipe…as it is on the original recipe.

Ingredients:

Chocolate Cake

• ½ cup all-purpose flour
• 3 tablespoons unsweetened cocoa powder
• ¼ teaspoon baking soda
• Pinch salt
• ¼ cup butter, melted and warm
• ⅓ cups brown sugar
• 1 egg
• ½ teaspoon vanilla
• ¼ cup hot water

Ganache

• 4 ounces semisweet chocolate, finely chopped
• ½ cup heavy cream
• ½ tablespoon sugar

Garnishes

• Confectioner’s sugar
• Fresh strawberries or raspberries

Method:

Chocolate Cake

Preheat the oven to 350F. Grease the bottom of 2 5-inch round cake or heart shape or line it with parchment.

In a small bowl, shift flour, baking soda, salt and cocoa, whisk to combine. In a medium bowl, combine the melted butter and brown sugar, add the egg and vanilla. Stir until well blended. Add the flour mixture all at once and stir just until all the flour is moistened.

Pour the hot water over the batter, stir just gently until batter is smooth, do not over mix.

Pour the batter into the prepared pans. Bake about 20 minutes or until a toothpick inserted into center of cake comes out clean.

Cool on rack for 5 to 10 minutes. Rremove from pan and let the cakes cool on the wire rack, remove the parchment if used.

Ganache

Place the chocolate in a small heatproof bowl. In a small saucepan or small bowl if using microwave, heat cream to a simmer.

Pour the hot cream over the chocolate and stir gently until the chocolate is completely melted and smooth. Add sugar and whisk to combine.

Cake Assembly

Pour the warm ganache over the cake and use a spatula to spread it from the top of the cake and down to the sides. Make sure the ganache is set before dusting the cake with confectioner’s sugar and garnishing with strawberries or raspberries.

If you enjoy this simple chocolate cake you might want to try the Chocolate Buttermilk Cake recipe.

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

This is a very pretty recipe for Swiss roll. This roll is very light, the chocolate sponge cake is rolled with fresh whipped cream loaded with maraschino cherries.

Lately I have been making lots of Swiss rolls…pumpkin, carrot and now black forest…yes, I did not have a chance to post the other rolls, but wanted to share this one since it was the easiest one…as a matter of fact I already baked this twice over 1 week period, and both were gone in a blink…

At first, it might look like a complicated process, but in reality is much simpler then you expect.

The cake is very light, not overly sweet, just perfect to end a nice meal. You can fill with whatever you would like, I choose a homemade whipped cream with chopped maraschino cherries to go along with this light feather like sponge cake, but feel free to use your favorite cake filling.

Another reason that I really like this kind of cake, is the storage factor…simple and trouble-free to store in the fridge as compared to layered cake. I just place the log wrapped in plastic film into a plastic container or plate and no more “pampering” until it is time to serve.

Ingredients:

Chocolate Sponge Cake

• 3 eggs, room temperature
• 35 g all-purpose flour
• 8 g cocoa powder
• 60 g sugar
• 1 tablespoon water

Whipped Cream

• ¾ cup heavy cream
• 1 tablespoon sugar
• ½ teaspoon vanilla extract
• Handful maraschino cherries, chopped

Method:

Chocolate Sponge Cake

Preheat oven to 350F. Line a 9 x 14 in jelly pan with parchment paper. To avoid the parchment paper to slip, coat the pan with some butter before layering the paper.

In a small bowl, sift the flour, and cocoa powder.

In a medium heat proof bowl, place the eggs and the sugar and put on a bain-marie at about 140F. Using a hand mixer, whisk at high speed until foam start to form.  When the egg mixture temperature warms up (approximately 97F), remove from the bain-marie and continue to whisk.

Whisk until very fluffy and shiny. Add the water and whisk gently.  Add the flour and cocoa mixture to the egg batter and continue to whisk gently until the flour mixture incorporated into the egg batter.

Pour the batter to the prepared pan, and spread it evenly with the help of a spatula.

Bake for approximately 12 to 14 minutes,

Once done, remove the cake from the oven and invert the pan onto a kitchen towel, carefully remove the parchment paper and roll it. Let the roll cool completely over a wire rack.

Whipped Cream

Place the heavy cream, sugar and vanilla extract in a medium bowl. Gently place into the larger bowl containing ice and water, make sure that no water gets into the heavy cream mixture.

Using a hand mixer, whisk the heavy cream until light and fluffy. Do not over whisk.

Assembly:

Once the chocolate cake cools down, unroll it. Spread the whipped cream evenly and layer the chopped maraschino cherries.

Roll up the cake again and sprinkle with confectioner’s sugar. Wrap the cake in plastic film and place in the refrigerator to at least an hour or overnight.

Dust with confectioner’s sugar before serving.

If you enjoy  this recipe for Swiss roll, you might want to try the Ice Cream Swiss Roll recipe.

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

If you like soft and slightly chewy mochi you must try this recipe.  It is so much fun and colorful. great for dessert or just as a snack.

Mochi? I love mochi! Mochi is a Japanese rice cake made with glutinous rice flour…the texture is soft and chewy, I mean chewy…mochi can be made sweet or savory and can be mold into various shape. The same glutinous rice flour is used throughout Asian cuisine.

I made these rolls for a potluck party, and it was well accepted, so if you care for mochi you will enjoy this simple and easy recipe and the fun part is that you can color with whatever color you feel in the mood for, especially for making party or holidays theme…they sure make a great snack. Oh! In case you care, these are gluten free…

These rolls stay soft and fresh for a couple of days if kept in an airtight container at room temperature. I learned coloring the rolls from here.

Ingredients:

• 100 g glutinous flour
• 15 g tapioca flour (omit for softer texture)
• 70 g sugar
• 160 g coconut milk

• 2 teaspoons rose water
• 3 drops red food coloring (or green, or blue, or purple, or orange, or black…)
• Unsweetened coconut flakes

Method:

Grease a 8 x 8 inch tray with vegetable oil such as canola or corn oil, set aside.

Combine all the dry ingredients in a medium bowl. Add the coconut milk and stir well until all combined.

Pour the batter on the prepared greased tray, make sure that the batter is spread evenly. Steam for 12 to 15 minutes.

In the meantime mix the 2 teaspoons of rosewater with the red food coloring.

Remove mochi from the steamer and brush with the red coloring. Let the mocha sit for approximately 10 to 15 minutes.

With the help of a spatula or a knife release all the side of the mochi from the tray. Roll the mocha into a cylinder and gently remove from the tray, by placing on a flat plate. Let it cool.

Gently roll the mochi roll on a plate with coconut flakes and coat it evenly.

Cut the roll into approximately ½ inch.

If you enjoy this recipe using glutinous flour, you might want to check on a savory version…Mochi Cheese Balls (Brazilian Pão de Queijo) recipe.

Did you know that glutinous rice is known as a sticky rice? The word “glutinous” comes from the Latin “glue-like” due to its stickiness. Like all the rice, glutinous rice does not contain gluten.

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

These churros made with waffle iron are a treat for breakfast.  It is almost having dessert…especially when dipped in condensed milk…so good!

Yes, here I am with another recipe using waffle maker…if I have not convinced to get one or take the one that you have stored somewhere in the house collecting dust, nothing will do…

I found this recipe on Serious Eats, and I had to try…I halved the recipe since it was my first time and did not want to waste any if in case the churros did not turn out as expected…oh boy was I wrong! The churros came amazing…light with a layer of crispy cinnamon on the outside, so if you plan to make this, please please double the recipe…

When living in Brazil, churros was sold as a street food in carts, and I remember always buying the ones filled with doce de leite (dulce de leche)…so I dipped my churros in condensed milk, which is a lighter version (if you can call it light) of doce de leite.
Now…this is the best way to wake up on Christmas day…or any day of the year!

I urge you to try this…you will not regret, okay, I take back my previous statement…maybe your waist…

Ingredients:

• ¼ cup water
• 2 tablespoons unsalted butter
• Pinch salt
• ½ tablespoon sugar
• ¼ teaspoon ground cinnamon
• ¼ cup all-purpose flour
• 1 large egg

• 1 tablespoon sugar
• 1 teaspoon ground cinnamon

• Condensed milk (as much as you wish)

Method:

In a small saucepan over medium heat, place the water, butter, salt, sugar, and cinnamon. Bring to boil and turn to a simmer.

Add the flour, and stir quickly until dough comes out of the pan forming a ball.

Remove pan from heat and let the mixture to cool down slightly. Add egg to batter (if you are doubling the recipe, add the eggs one at the time), stirring until it is incorporated into the batter. The batter will thick, resembling a buttercream frosting.

Preheat the waffle iron to medium heat.

Place about ¼ cup of batter on the waffle iron. Cook until churros are golden brown, 5 to 10 minutes. If necessary flip the churros so both sides are equally golden brown.

Mix the sugar with the cinnamon and sprinkle both sides of the waffled churros, I had a lot of leftover since I rather use more of the condensed milk…

Dip the waffle churros into condensed milk and enjoy!

If you enjoy this recipe using waffle maker, you might want to try this gluten free, cheese loaded savory, Brazilian Inspired Waffle Iron Pão de Queijo.

Did you know that churros might have been originated in China? When Portuguese sailors traveled to China, they were exposed to the Chinese “you tiao” (fried flour stick), and brought it to Europe.

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

If coconut is your thing, you will love this recipe of double coconut cake.  It is coconut in every layer of this cake. Creamy coconut cream in between moist coconut cake.

I love coconut, but somehow I do not bake often with it…cannot explain…well…I just put an end to it with this double coconut cake. Double?  Yes, there is coconut milk in the white cake and coconut milk as well as shredded coconut in the filling.

This cake was adapted from Desserts Magazine, Issue 13, I halved the recipe and instead of using round pans, I used a jelly pan, cut into three and layered making a rectangular cake. The original recipe has a third layer of frosting, I decided to skip and just covered with more coconut pastry cream and coat with toasted coconut to give some crunchiness.

The size of this cake is just perfect for a small gathering or for an intimate dinner. By not covering the whole cake, exposing the layers, make this cake very…very…I don’t have the word for it…but somehow elegant and rustic at the same time.

Ingredients:

Coconut Cake

• 1 cup sifted cake flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• ¼ cup unsalted butter, room temperature
• ⅔cup granulated sugar
• 1 teaspoon vanilla extract
• ½ cup coconut milk
• 2 large egg whites, room temperate
• 1 pinch cream of tartar

Coconut Pastry Cream

• ½ cup milk (I used non-fat)
• ½ cup coconut milk
• 2 tablespoons granulated sugar
• 2 large egg yolks
• 1 tablespoon corn starch
• ½ tablespoon all-purpose flour
• ½ tablespoon unsalted butter
• ½ teaspoon vanilla extract
• 1 cup sweetened shredded coconut

Method:

Coconut Cake

Preheat oven to 350F and prepared a 10 x 15 inch size jelly pan.

Sift the flour in a small bowl and add baking powder and salt.

In another bowl beat the butter with half of the sugar until light and fluffy.  Add the vanilla extract and the coconut milk, continue mixing under low speed. Add the flour mix and mix gently with a spatula, just until the flour mix is combined.

In a clean bowl, beat the egg white until foamy.  Add the cream of tartar and continue beat on medium high until soft peak forms. Turn the speed to high and slowly add the remaining sugar until firm, and glossy peaks form.

Gently fold a third of the meringue into the cake batter until combined, then fold in the remaining of the meringue until well combined. Do not over mix.

Spread the cake batter on the prepared jelly pan, smoothing with the spatula.  Bake for approximately 15 minutes or until a wooden stick inserted in the center comes out clean.

Remove the cake from the oven and invert on a wire rack. If parchment paper was used, peel off the paper and let the cake cool completely.

Coconut Pastry Cream

While the cake is cooling, in a small bowl whisk together egg yolks, corn starch and flour until a smooth. Set aside.

In a small saucepan combined the two milks, sugar and salt.  Cook until the mixture comes to simmer. Pour slowly into the egg mixture by whisking constantly.  Pour the egg yolk mixture back to the pan and cook over medium heat, whisking constantly until it thickens and comes to a boil. Remove from the heat.

Add vanilla extract and butter, mix gently until the butter melts. Add the shredded coconut and mix until well combined. Place the cream in a bowl and cover with a plastic wrap, press it onto the surface to prevent a “skin” top form. Let it cool and refrigerate until chilled, at least 2 hours.

Assembly

Divide the coconut pastry cream into approximately 3 portions. Cut the cake into 3 identical size and spread one portion of the cream into the first layer of cake, alternate with the cream and cake layer and finish with a layer of cream.

Sprinkle toasted coconut onto the cream layer. Refrigerate for at least 1 hour.  Serve cold.

If you enjoy this delicious double coconut cake you might want to try An Asian inspired dessert for Pandan Infused Coconut Milk with Sticky Rice.

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

This is a recipe for a cake mainly made with yogurt and heavy cream. The cake is light, moist and loaded with fresh blueberries.

When I saw this cake on Ann’s blog (Annco Journal) I told myself that I had to try it…somehow my blueberries sank and did not turn out as pretty as Ann’s cake, but tasted delicious…this cake is light and fluffy and it will be a great addition to your Labor Day celebration.

This is such a simple recipe for such a great cake. I made two small ones and a few changes on the original recipe.

Ingredients:

• 3 eggs, separated
• 120 g Greek yogurt, room temperature
• 20 g heavy cream
• 35 g butter, melted
• ½ tablespoon Lemon juice
• 30 g cake flour
• 15 g corn flour
• 50 g sugar
• Approximately 6 oz blueberries

Method:

Prepare a 6 and a 4 inch round pan, but lining it with parchment paper

In a small bowl, sift together the cake flour and the corn flour and set aside.

Mix the Greek yogurt, butter together and lemon juice together until smooth. Add in the heavy cream and egg yolks, blend well.

In the bowl of a stand mixer or in a medium bowl using a hand mixer, beat the egg whites until foamy. With the mixer running, slowly rain in the sugar in 3 batches. Continue to beat the whites until stiff peaks form when the beater is lifted.

Fold the beaten whites into the rest of the batter by gently spoon one-third at the time. Fold in the white slowly and carefully using a spatula. Be very gentle as you fold in the whites so you not deflate them.

Pour gently half of the batter into a cake pans and place some blueberries on it then pour the remaining batter over it. Place some more blueberries on top of the batter.

Bake the cake in water-bath in a preheated oven at 325F for approximately 30 minutes and a toothpick inserted into the comes out clean.

Leave the cake in the pan to cool before removing. Serve it cold.

For all my friends living is US…

Did you know that blueberries are loaded of antioxidant? Apparently there are studies claiming that consumption of blueberries might improve cognitive functions.

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