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Bakery book

Desserts, Pastry & Baked Goods Recipes to do at Home


Red V elvet Prep. time 20 min.

Ingredients

Fudge Pie

Prep. time

Bake time

20 min.

35 min

Cool time 60 min

$ 1 box red velvet cake mix $ 3 eggs $ 1/3 cup vegetable oil $ 1/2 cup butter $ 12 ounces semi-sweet chocolate chips $ 1 14-ounce can sweetened condensed milk $ 2 refrigerated pie crusts (or homemade, your choice)

Preparation Preheat oven to 350

$ degrees and roll out

pie crusts into pie pans. Prepare cake mix

$ according to instructions

on back (Duncan Hines calls for 3 eggs, 1-1/4 cup water, and 1/3 cup oil). Mix well and pour into 2 refrigerated pie crusts in pans. Bake for 30-35

$ minutes or until

crusts are golden brown and toothpick inserted in center comes out clean. If crusts begin to brown before pie is done, cover loosely with aluminum foil. In medium saucepan,

$ combine butter, 10

ounces of chocolate chips (reserve some for garnish) and sweetened condensed milk. Stir (medium heat) until smooth and pour over pies. Garnish with extra

$ chocolate chips.


Chocolate Chip Devil's Food Cake C heesecake Cooling time: 1 day

Bake time: 100 minutes

Prep.Time: 2 hours

Ingredients Devil's food cake

Cheesecake

$ 1 oz. bittersweet chocolate, chopped

$ 1/4 cup plus 3 tbsp egg 2 $ unsweetened dark cocoa powder tbsp sorghum 2 $ molasses $ 1/2 cup hot coffe tsp vanilla extract 2 $ $ 1 egg tsp baking powder 1 $ $ 1 egg yolk 8oz. packages 2 $ $ 2 tbsp sour cream .cream cheese, softened $ 1 tsp vanilla extract oz. vanilla 1.5 $ $ 1 cup all purpose flour pudding mix $ 3/4 cup light tbsp unsalted 8 $ brown sugar .butter, softened $ 1/2 tsp baking soda $ 1/4 tsp salt $ 8 tbsp unsalted butter, softened.

Preparation For Cheesecake

oven to 350ยบ $ Preheat Grease a 9-inch cake pan

with vegetable shortening and line with a circle of parchment paper and grease it. In a medium bowl, whisk the chocolate, cocoa and hot coffee.

$

bowl, whisk $ Intheanother eggs, yolks, sour

cream, half the chocolate mixture and vanilla.

In the bowl of a stand mixer, mix the flour, brown sugar, baking soda and salt on low for 30s. Add the softened butter and the remaining chocolate mixture. Mix on low speed until the dry ingredients are moistened. Raise the speed to medium and beat for 30s.

$

the mixer off $ With between additions, add the egg mixture in two parts, starting on medium-low speed. Beat on medium speed for 45s after each addition. Scrape the batter into the prepared pan. for 30min Let $ Bake the baked cake cool

in the pan on a wire rack for 10min, then turn cake out onto a wire rack. Let cool completely

oven to 325ยบ. Grease $ Preheat one 9-inch springform pan with shortening, line the pan with parchment and then grease the parchment. Lightly flour the pan and tap out excess over the sink. butter and sugar in a $ Cream stand mixer. Add cream cheese a little at a time until smooth. Beat again on medium speed, adding eggs one at a time. Add vanilla pudding mix, molasses, vanilla and baking powder; mix again until well combined. . batter into prepared $ Pour pan. Smooth batter with offset spatula and bake for 55 minutes to 1 hour. Allow cheesecake to cool in pan. Place in freezer.


Red V elvet No-Bake C heesecake Total time 25 min

Prep. time 25 min.

Preparation

Ingredients $ 16 double stuffed chocolate sandwich cookies, crushed into crumbs $ 3 tablespoons unsalted butter, melted $ 2 - 8oz packages cream cheese, softened $ 1/2 cup confectioners sugar $ 8 oz semi-sweet baking chocolate, melted $ 1 teaspoons McCormick pure vanilla extract, divided $ 1 1/2 Tablespoons McCormick red food color $ 1 - 8oz container whipped topping, thawed

Preparation In a small bowl, mix together cookie crumbs and melted butter. Spoon cookie mixture evenly into small jars or dishes and press to form a crust.

$

In the bowl of a stand mixer,

$ beat together cream cheese

and confectioners sugar until light and blended. Add melted chocolate, McCormick pure vanilla extract and McCormick red food color and beat until evenly blended. Fold in whipped topping. Spoon cheesecake mixture

$ into prepared cups.

Alternately, transfer cheesecake mixture into piping bag and pipe into cups. Top with vanilla whipped topping and chocolate shavings.


Nutella C heesecake Trifles Ingredients $ 9x9 pan of brownies, baked and cooled completely $ 1 (8 ounce) package cream cheese, softened $2/3 cup Nutella $ 1 teaspoon pure vanilla extract $ 2 (8 ounce) tub frozen whipped topping $ Chocolate sprinkles $ Maraschino cherries

Preparation In a large bowl, with

$ an electric mixer,

beat the cream cheese and Nutella until smooth. Add vanilla and mix to combine. Using a rubber spatula, fold in the whipped topping until well blended and no streaks remain. Place a brownie at

$ the bottom of each of

the trifle dishes or small glasses. Evenly spoon the filling onto the brownies and repeat layers until you reach the top of the dishes. Cover with plastic wrap

$ and refrigerate for at

2 hours before serving. If desired, garnish

$ with additional

whipped topping,

chocolate sprinkles, and maraschino cherries.

Preparation

Prep. time 20 min.

Cool time 120 min


Angela Maria Padilla Lombana

In T h e Bakery book you cand find 4 easy and delicious recipes to do at home, with beautiful pictures of the dessert you are going to cook, is a book for everybody, so enjoy this delightful recipes with your loved ones!


The Bakery Book