Assessments - 1, GPA: 4
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Facilidade de uso
Whip until soft peaks form, 11. 2 to 2 minutes (depending on temperature of egg whites). Sprinkle sugar 1 tablespoon at a time over egg whites and beat on Speed 4 after each addition, until stiff peaks form and mixture is shiny but not dry, about 4 minutes total. Add the vanilla and beat on Speed 1 to blend in, 10 seconds. Using a clean rubber spatula, fold in chopped chocolate. Drop meringue mixture by rounded tablespoons onto prepared baking sheets, or gently place it in a large pastry bag fitted with a 3.8-inch plain tip and pipe out “kisses”. Bake in preheated oven for 11. 2 hours; do not peek. Turn off oven and let sit in warm oven for an additional 11. 2 hours to dry out. Transfer to a wire rack to cool completely. Store in an airtight container. Nutritional information per “kiss” : Calories 26 (19 from fat) • carb. 5g • pro. 0g • fat 1g • sat. fat. 0g • chol. 0mg • sod. 8mg • calc. 1mg • fiber 0g Tip: Meringues are best when made on a dry day. To make “nests” for mousse: Draw 3-inch circles on the underside parchment sheet. Butter and dust with powdered sugar. Pipe concentric circles of meringue into the 3-inch rounds. Pipe another 2 circles on the outermost edge of the meringues. Bake as directed, but increase the baking and resting time to 2 hours. Makes 4. Apple Cranberry Coffee Cake This versatile cake can be served as a breakfast or brunch cake, or warmed for dessert and topped with a scoop of vanilla ice cream or softly whipped cream. Makes 18–24 servings cooking spray 3 cups sliced apples * (peel, core, quarter apples, cut into 1.8-inch slices) juice of 1 lemon 3. 4 cup brown sugar, firmly packed 1 tablespoon ground cinnamon 1. 2 teaspoon freshly grated nutmeg 1. 2 cup dried cranberries (may substitute dried cherries, blueberries or raisins) 3 cups all-purpose flour 1 tablespoon baking powder 3. 4 teaspoon salt 2 cups granulated sugar 1 cup unsalted butter, cut into 1.2-inch pieces 4 large eggs 2 teaspoons vanilla extract 8 04cu13061_chm5_7/16/04 3:52 PM Page 9 Preheat oven to 350°F. Lightly coat a 13x9x2-inch rectangular baking pan (15-cup) with cooking spray. Place the apples, lemon juice, brown sugar, cinnamon, nutmeg, and dried cranberries in a medium bowl. Toss gently to combine; reserve. Place the flour, baking powder, and salt in a medium bowl. Mix on Speed 1 to blend and aerate, 15 seconds; reserve. Place the sugar and butter in a large bowl. Mix on Speed 2 to cream until well blended, 1 minute. Add eggs and vanilla; mix on Speed 2 until smooth and creamy, about 50 seconds. Add the flour mixture; mix on Speed 1 until combined and smooth, 1 minute. Batter will be very thick. Spread two thirds of the batter in the prepared pan. Top evenly with the apple and cranberry mixture. Spoon the remaining batter randomly over the top of the apple mixture. Bake in preheated oven for 55–60 minutes, until a tester inserted in the center comes out clean. Cool in pan on a wire rack for at least 30 minutes before cutting. * About 11. 2 pounds apples before trimming. Nutritional information per serving (24 pieces) : Calories 253 (31% from fat) • carb. 56g • pro. 3g • fat 9g • sat. fat 5g • chol. 75mg • sod. 151mg • calc. 31mg • fiber 2g Cappuccino Cheesecake Coffee and dessert, all in one! Makes 12–16 servings 2 tablespoons instant espresso powder 1. 2 cup half-and-half cooking spray 3 tablespoons unsalted butter, cut in 1.2-inch pieces 21. 2 cups granulated sugar, divided 3. 4 cup all-purpose flour 1. 4 cup unsweetened cocoa 1. 2 teaspoon cinnamon 1. 4 teaspoon baking powder 1. 8 teaspoon salt 1 large egg yolk 16 ounces cream cheese (regular), at room temperature 16 ounces lowfat cream cheese, at room temperature 4 large eggs, not cold from refrigerator* 2 tablespoons cornstarch 2 teaspoons vanilla extract chocolate curls for garnish, optional In a small bowl dissolve the espresso powder in the half-and-half; reserve. Preheat oven to 350°F. Lightly coat a 9 x 3-inch springform or cheesecake pan with cooking spray. Place the butter and 1. 4 cup of the sugar in a medium bowl. Mix on Speed 2 to cream, 11. 2 minutes. Add flour, cocoa, cinnamon, baking powder, and salt; mix on Speed 1 until combined, 30 seconds. Add egg yolk and mix on Speed 1 until crumbly, 15 seconds. Press into bottom of prepared pan. Bake in preheated oven for 10 minutes, until slightly puffed (crust may have cracked appearance – that is normal). Place on a rack to cool. When the pan is cool to touch, wrap a sheet of aluminum foil around the bottom and sides of the pan so that it comes up at least 2 inches. Place cream cheeses and sugar in a large mixing bowl. Beat on Speed 1 until combined and smooth, 2 minutes. Using Speed 1, add eggs, one at a time, mixing for 15 seconds after each addition. Scrape the bowl. Add cornstarch; mix on Speed 1, 20 seconds. Scrape the bowl. Add half-and-half mixture and vanilla; mix on Speed 1 until smooth and completely combined. Pour the mixture over the cooled crust. Place the pan in a larger aluminum pa...