Bellini Meanie Martini

SUBMITTED BY: PSOCONNOR

"Peach schnapps and vodka are shaken, then topped off with a splash of champagne, and a few fresh raspberries. Yuuuuuummmmm!"

INGREDIENTS

• 1/4 cup good quality vodka
• 2 fluid ounces peach schnapps
• 1 cup ice cubes
• 2 fluid ounces champagne
• 3 fresh raspberries for garnish

DIRECTIONS

1. Pour the vodka and peach schnapps into a shaker with the ice. Shake until frothy. Strain into a martini glass, and top off with champagne. Garnish with fresh raspberries.

Best Cake recipes

Hi dear readers, I have come back again!! This time, it is cake that delighted me. I love them, the look of them, and the lip-smacking taste. No wonder your lower lip is hanging down now, with watery tips. You love them as much as anyone. The look of these cakes here alone can put you at no ease whatever. You want to jump right into the screen and gorge, right, pal? Well, I have only two things to suggest; please bookmark this page for the best of recipes in the future, and right away purchase the ingredients required and jumpstart your work.

These cake recipes are all taken from different websites, and the copyright of the sole content go to them. My involvement is as minimal as that of a data collector here. Only select recipes are posted here, most of them are tested by me or any of my pals

So, can we start...Here goes...

The following recipes were found at joyofbaking.com. The copyright and ownership is their alone.

Chocolate Cake:

4 ounces (120 grams) unsweetened chocolate, chopped

1/3 cup (28 grams) unsweetened cocoa powder (not Dutch-processed)

1 cup (240 ml) boiling water

2 1/4 cups (315 grams) all purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

1/4 teaspoon salt

1 cup (226 grams) unsalted butter, room temperature

2 cups (400 grams) granulated white sugar

3 large eggs

2 teaspoons pure vanilla extract

1 cup (240 ml) milk

Frosting:

5 ounces (140 grams) unsweetened chocolate, chopped

1/3 cup (80 ml) milk

1/2 cup (113 grams) unsalted butter, softened and cut into pieces

4 cups (1 pound) (454 grams) confectioners (powdered or icing) sugar, sifted to remove lumps

1/8 teaspoon salt

2 teaspoons pure vanilla extract

This beautiful chocolate cake is the one to make to help celebrate birthdays, anniversaries, and other special occasions. Everyone seems to love its two layers of moist and tender chocolate butter cake sandwiched together and frosted with a satiny smooth chocolate butter frosting. What makes this chocolate cake unique is that we use both unsweetened chocolate and unsweetened cocoa powder to achieve its rich chocolate flavor and color. Unsweetened chocolate is also known as baking, plain or bitter chocolate. This is chocolate in its rawest form and is known by professionals as 'chocolate liquor'. This means that unsweetened chocolate is just ground cocoa nibs that have been refined and contain between 50-55% cocoa butter (cocao fat). It contains no sugar so it has a strong, bitter taste that is used in cooking and baking but is never eaten out of hand. When choosing any chocolate, always look for one that has a lovely shiny finish (a sign that the chocolate was cooked at the right temperature for the right amount of time) and one that has that wonderful 'snap' when you break it into pieces. It should also have a pleasant 'chocolately' smell. Scharffen Berger has a very nice unsweetened chocolate that contains 99% cacao that you can find it in most specialty food stores. But you can also use the unsweetened chocolate that is found in most grocery stores. We are also using unsweetened (natural) cocoa powder (not Dutch processed) in this recipe which is made from chocolate liquor that has been pressed to remove three quarters of its cocoa butter. The remaining cocoa solids are processed to make fine unsweetened cocoa powder. It has an intense bitter flavor that makes it well suited for use in chocolate cakes. Popular brands are Hershey's, Ghirardelli, Pernigotti, and Scharffen Berger. When adding the cocoa powder to the cake batter, we first need to dissolve it in boiling water and this is done to bring out its full flavor. You may also notice that this recipe contains a little extra leavening (baking powder and soda) and this is to counteract the drying and strengthening affect cocoa powder has when used in batters. Once the cake layers have been baked and completely cooled, we are going to frost the cake with a delicious chocolate butter frosting. Again, we are using unsweetened chocolate and this, along with unsalted butter, milk, vanilla extract, and confectioners (powdered or icing) sugar, makes a smooth and buttery chocolate frosting that contrasts nicely with the deep chocolate colored cake. Garnishing the top of the cake is always an important part of presentation and since berries always look beautiful I have used a medley of blackberries, raspberries, strawberries and kiwi fruit. Another idea would be to pile the center of the cake with shaved or grated white or dark chocolate.

Chocolate Cake: Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Butter, or spray with a nonstick vegetable spray, and line with parchment paper, two - 9 x 2 inch deep (23 x 5 cm) round baking pans. Set aside.

In a stainless steel or heatproof bowl place the chopped unsweetened chocolate and cocoa powder. Pour the boiling water over the chocolate and cocoa powder and stir until they have melted. Set aside to cool while you make the batter.

In a separate bowl, whisk to combine, the flour, baking powder, baking soda, and salt. Set aside.

In the bowl of your electric mixer, or with a hand mixer, cream the butter. Gradually add the sugar and continue beating until the mixture is fluffy (this will take about 3-5 minutes). Add the eggs, one at a time, mixing well after each addition. Add the vanilla extract and melted chocolate mixture and beat to combine.

Add the milk and flour mixtures in three additions, beginning and ending with the flour mixture. Beat only until the ingredients are incorporated.

Divide the batter evenly between the two prepared pans and smooth the tops. Bake for about 35 - 40 minutes or until a toothpick inserted in the center comes out clean and the tops spring back when lightly pressed. Remove from oven and place on a wire rack to cool for about 10 minutes. Butter or lightly spray a wire rack with Pam before inverting the cakes onto the rack to prevent the cakes from sticking. Cool the cakes completely before frosting.

Frosting: Melt the chopped chocolate in a stainless steel bowl placed over a saucepan of simmering water. Remove from heat and let cool. Then place the melted chocolate, milk, confectioners sugar, salt, and vanilla extract in the bowl of your electric mixer, fitted with the paddle attachment. (Alternatively, you can use a hand mixer.) Add the pieces of softened butter and beat on low speed for about 2 minutes. When the frosting starts to come together increase the speed to medium and beat for about 2 to 3 minutes or until smooth. Scrape down the sides of the bowl with a rubber spatula. Increase the speed to high and beat the frosting for 1 - 2 minutes more or until it is of spreading consistency. If necessary, add more milk or sugar.

To Assemble: Place one layer of cake, top side down, on your serving plate and cover with a layer of frosting. Then place the second layer of cake, top side down, onto the first cake layer and then frost the top and sides of the cake with the remaining frosting. Can garnish with fresh fruit or shaved chocolate.

Serves 8 - 10 people.

White Butter Cake:

1 3/4 cups (175 grams) sifted cake flour

2 teaspoons baking powder

1/4 teaspoon salt

1/2 cup (113 grams) unsalted butter, at room temperature

1 cup (200 grams) granulated white sugar, divided

2 large eggs, separated

1 teaspoon pure vanilla extract

1/2 cup (120 ml) milk

1/8 teaspoon cream of tartar

Filling:

1/4 cup strawberry puree (sauce) or 1/4 cup of your favorite jam

Cream Cheese Frosting:

1/2 cup (113 grams) unsalted butter, room temperature

1 - 8 ounce (227 grams) cream cheese, room temperature

2 1/2 cups (290 grams) confectioners' (icing or powdered) sugar, sifted

zest of 1 lemon or orange

1 teaspoon pure vanilla extract

Fresh Berries

Note: Cream of tartar is used when whipping egg whites to stabilize them, and to prevent over beating and the whites from drying out.

Growing up, not a birthday went by that my mother didn't make this white butter cake filled and frosted with buttercream icing. I never got tired of its sweet buttery flavor and light fluffy texture. There are many ways to serve this cake, from the formal where it is lavishly filled and frosted, to other times when you may want to serve it plain with just a dusting of powdered sugar. The variations are endless and instead of using the frosting as a filling I sometimes use things like lemon curd, ganache, strawberry or raspberry sauces, or even your favorite jam or preserve. Of course, fresh berries and other fruits are also wonderful and are quite stunning when used as a garnish for the top of the frosted cake. This butter cake recipe is made using the 'combination' method of mixing. This method is similar to the 'creaming' method the only difference being that the eggs are first separated, and while the egg yolks are added to the butter and sugar mixture, the egg whites are beaten separately and are then folded into the batter at the end. You will find that this produces a cake that has additional volume and lighter texture than with the 'creaming' method. While you can fill and frost the cake layers once they have been baked and cooled, I have gotten into the habit of first placing the layers of cake in the freezer, for at least an hour. This extra step, while it may take a little planning, makes the spreading of the frosting a much easier task. For a freshly baked cake is quite fragile and when you try to spread the frosting there is a tendency for it to tear. Freezing eliminates this problem. This cake can be assembled the day before serving but if you are garnishing the top of the cake with fresh berries, I would leave this step to just before serving.

Preheat oven to 350 degrees F (175 degrees C) and place rack in center of oven. Grease and flour two - 8 inch (20 cm) round cake pans. Alternatively spray pan with Baker's Joy. Line bottom of pan with parchment paper and grease and flour parchment paper. Set aside. White Butter Cake: While eggs are still cold separate the eggs, placing the yolks in one bowl and the whites in another bowl. Cover the two bowls with plastic wrap and allow the eggs to come to room temperature before using (about 30 minutes). In a mixing bowl sift or whisk together the flour, baking powder, and salt. Set aside. In bowl of electric mixer, beat the butter until soft (about 1-2 minutes). Add 3/4 cup (150 grams) of the sugar and beat until light and fluffy (about 2-3 minutes). Add egg yolks, one at a time, beating after each addition. Scrape down the sides of the bowl. Add the vanilla extract and beat until combined. With the mixer on low speed, alternately add the flour mixture and milk, in three additions, beginning and ending with the flour. In a clean bowl of your electric mixer, with the whisk attachment, beat the egg whites until foamy. Add the cream of tartar and continue beating until soft peaks form. Gradually add the remaining 1/4 cup (50 grams) of sugar and continue to beat until stiff peaks form. With a rubber spatula gently fold a little of the whites into the batter to lighten it, and then fold in the remaining whites until combined. Do not over mix the batter or it will deflate. Divide the batter evenly between the two prepared pans and smooth the tops with an offset spatula or the back of a spoon. Bake in the preheated oven for approximately 20 - 25 minutes, or until a toothpick inserted in the center of the cake comes out clean. Cool the cakes in their pans on a wire rack for 10 minutes. Place a wire rack on top of the cake pan and invert, lifting off the pan. Once the cakes have completely cooled, wrap in plastic and place the cake layers in the freezer for at least an hour. (This is done to make filling and frosting the cakes easier.) Cream Cheese Frosting: Cream the butter and cream cheese together until nice and smooth with no lumps. Add the confectioners' sugar, one cup at a time, beating well after each addition. Scrape down the sides of the bowl. Add the zest and vanilla extract and beat on high speed until the frosting is light and fluffy. Assemble: Place one of the cake layers, top of the cake facing down, onto your serving platter. Spread the cake layer with about 1/4 cup of strawberry sauce or your favorite jam. Next, spread about 3/4 cup of the frosting on top of the sauce or jam. Place the next cake layer, top of the cake facing down, onto the filling. Spread the remaining frosting over the top and sides of the cake. Cover and refrigerate until serving time. Just before serving garnish the top of the cake with fresh berries. Makes one - 8 inch (20 cm) two layer cake. Crust: 1 cup (100 grams) graham cracker crumbs 1/2 cups (50 grams) finely ground ginger cookies, homemade or store bought 1 tablespoon (15 grams) granulated white sugar 4 - 5 tablespoons (56 - 60 grams) unsalted butter, melted Cheesecake: 2/3 cup (145 grams) light brown sugar 1/2 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/8 teaspoon ground cloves 1/8 teaspoon ground nutmeg 1/4 teaspoon salt 1 pound (454 grams) cream cheese, room temperature 3 large eggs 1 teaspoon pure vanilla extract 1 cup pure pumpkin puree (canned or homemade) Topping: 1 cup sour cream 1 teaspoon pure vanilla extract or vanilla bean paste 1/4 cup (50 grams) granulated white sugar his dessert combines two American favorites; New York style cheesecake and pumpkin pie. What I like about this cheesecake is how it has that wonderful smooth and velvety texture that only cheesecakes can have, while at the same time tasting subtly of pumpkin. To further complement the pumpkin flavor, we use a ginger flavored graham cracker crust on the bottom of the cheesecake and a layer of vanilla flavored sour cream on the top. When making cheesecakes make sure all your ingredients are at room temperature so they blend together to create a smooth texture. Cold cheese is harder to beat and you can end up with graininess. Judging when a cheesecake is fully baked always presents a challenge. They are very deceptive as they do need to be removed from the oven when the center is still wobbly and wet looking. Cracking can also be a problem. As a cheesecake bakes its moisture evaporates. If too much moisture is lost (when overcooked), or if it evaporates too quickly (oven temperature too hot) cracking will occur. So be sure to follow your recipe's instructions. Also, to prevent cracking, shortly after you remove the cheesecake from the oven, run a sharp knife around the inside edge of the cheesecake. Once the cheesecake has completely cooled, cover with plastic wrap and refrigerate. This allows the cake to set, flavors to meld, and produces a creamier texture. You can use canned pure pumpkin in this recipe or make your own pumpkin puree. Fortunately there are excellent brands of canned pumpkin on the market which match the quality of homemade. But if you want to make your own puree, use the smaller pumpkin varieties like Sugar Pie, Baby Bear or Cheese Pumpkin (approximately 5-7 lbs., 2 1/2 - 3 1/2 kg.). To make the puree, cut the pumpkin in half lengthwise, remove seeds and stringy fibers, and place cut-side down on a greased baking sheet. Bake at 350 degrees F (177 degrees C) for approximately 45 minutes to 1 1/4 hours (depending on size) or until easily pierced with a knife. Scoop out the pulp and puree in a food processor until smooth. Can strain through cheesecloth to extract all the liquid. Cool before using.. Preheat oven to 350 degrees F (177degrees C) and place the oven rack in the center of the oven. Butter (or spray with a non stick spray) an 8 inch (20 cm) spring form pan. For Crust: In a medium sized bowl combine the graham cracker crumbs, finely ground ginger snap cookies, sugar, and melted butter. Press the mixture onto the bottom of the prepared spring form pan. Cover and refrigerate while you make the cheesecake filling. For Cheesecake: In a separate bowl, stir to combine the sugar, cinnamon, ginger, cloves, nutmeg, and salt. In the bowl of your electric mixer (or with a hand mixer), on low speed, beat the cream cheese until smooth (about 2 minutes). Gradually add the sugar mixture and beat until creamy and smooth (1 to 2 minutes). Add the eggs, one at a time, beating well (about 30 seconds) after each addition. Scrape down the sides of the bowl and beat in the vanilla extract and pumpkin puree. Pour the filling over the chilled ginger crust and place the spring form pan on a baking sheet to catch any drips. Place a cake pan, filled halfway with hot water, on the bottom shelf of your oven to moisten the air. Bake the cheesecake for 30 minutes and then reduce the oven temperature to 325 degrees C (165 degrees C) and continue to bake the cheesecake for another 10 - 20 minutes, or until the edges of the cheesecake are puffed but the center is still wet and jiggles when you gently shake the pan. Meanwhile whisk together the sour cream, vanilla extract and sugar. Pour the sour cream mixture over the top of the baked cheesecake and rotate the pan slightly to evenly distribute the topping. Return the cheesecake to the oven and bake about 8 minutes to set the topping. Remove from oven and place on a wire rack to cool. Loosen the cake from the pan by running a sharp knife around the inside edge (this will help prevent the cake from cracking). Then place a piece of aluminum foil over the top of the pan so the cheesecake will cool slowly. When completely cooled, cover and refrigerate at least eight hours, preferably overnight, before serving. Serves 10-12 people. The recipe copyright: joyofbaking.com Enjoyed? We are testing more and more recipes from other websites, for cakes and please check back for more brilliant and yummy posts. Did you check my Sanjeev Kapoor corner here and here? My next venture is going to be beverage recipes. You know the best of drinks and how to make them, hot or cold. But how professionals make them is what we deal with next. So, don't forget to check back. Thanks.