Jam Filled Cake Chocolate Glaze | Healthy Bake Jam Chocolate Cake Glaze Recipe

Jam-Filled Cake with Chocolate Glaze

Ingredients
Cake
1/2 cup (1 stick) unsalted butter, plus more for pan
1 1/2 cups all-purpose flour, (spooned and leveled), plus more for pan
1 1/2 teaspoons baking powder
1/2 teaspoon coarse salt
3 large eggs, room temperature
1 cup sugar
1/2 cup whole milk
1 teaspoon pure vanilla extract
1 1/2 cups thick fruit jam, such as raspberry
Chocolate Glaze
6 ounces bittersweet or semisweet chocolate, finely chopped
1 tablespoon light corn syrup
2/3 cup heavy cream
20 to 30 Chocolate-Glazed Raspberry Cream Puffs (optional)

Procedures: 

• Make the cake: Preheat oven to 350 degrees. Butter and flour a 9-inch pan round cake (2 inches deep). In a medium bowl, mix flour, baking powder and salt. In a large bowl, using an electric mixer, beat eggs and sugar on high speed until pale and fluffy, 5 minutes. In a small saucepan, bring milk and butter to a simmer over medium heat. With mixer on medium, gradually add the flour mixture to the egg mixture and beat until combined. With the mixer on low, add the milk mixture in a steady stream and beat until combined. Fold in vanilla.
• Pour the mixture into the mold. Bake until the top is light golden and a toothpick inserted in center of cake comes out clean, 35-40 minutes. Cool in pan on wire rack 10 minutes. Run a knife around edge of pan, turn cake out onto rack to cool completely (to top), 30 minutes
• . With a serrated knife, cut the top of the cake to make it level, and then divide the cake in half horizontally. Place the bottom layer on a serving dish pie or jam dish and spread evenly on top with an offset spatula. Cover with the second layer.
• Make glaze: Place the chocolate and corn syrup in a medium heatproof bowl. In a small saucepan, bring the cream to a boil. Immediately pour over the chocolate and let stand 2 minutes. Stir until the mixture is smooth. Pour glaze over cake and spread with offset spatula so it drips down the sides. Refrigerate until glaze is set, about 45 minutes (or up to 2 hours). To serve, cream puffs available (if used) in the top of the cake.

Layered Fruitcake Creme Fraiche Frosting | Healthy Bake Fruitcake Creme Fraiche Frosting Recipe

Layered Fruitcake with Creme Fraiche Frosting

Ingredients

For The Cake
Unsalted butter, for pans
2 cups (8 ounces) almond flour
3 tablespoons bread flour
1 cup plus 2 tablespoons confectioners' sugar
1/2 teaspoon ground nutmeg
1/2 teaspoon coarse salt
2 tablespoons golden raisins
2 tablespoons dried cranberries
2 tablespoons candied orange peel
2 tablespoons candied lemon peel
1/3 cup dark-chocolate-covered almonds
1 tablespoon brandy
10 large egg whites, room temperature
1/4 cup granulated sugar
3/4 cup apricot jam, warmed, pureed in a food processor, and strained
For The Frosting And Glaze
36 ounces cream cheese, room temperature
2 1/4 cups confectioners' sugar, sifted
3 cups heavy cream
1 1/2 tablespoons pure vanilla extract
2 1/4 cups (18 ounces) creme fraiche
1 1/2 cups fine sanding sugar

Procedures:

• Sugared lemon zest Sugared Lemon Zest, optional
• For cake: Preheat oven to 400. Butter three 8-by-2-inch round cake pans. Funds Line with parchment cut to fit, and butter the parchment.
• Whisk together flour, powdered sugar, nutmeg and salt in a bowl.
• Chop the fruit and peels, chop the almonds. Mix with brandy.
• In the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites on medium speed until foamy. Gradually beat in granulated sugar. Increase speed to medium-high, beating until stiff peaks form. Transfer to a large bowl. Sprinkle third of the flour mixture through the peaks and with a spatula until combined. Gently fold in another third of the flour mixture. Mix brandy fruits and nuts with remaining flour mixture, then fold into the batter.
• Divide batter between prepared pans and smooth tops. Bake until cakes are golden brown and slightly away from the sides of the molds, 15 to 17 minutes. Chill mold on wire racks for 20 minutes. Run a knife around the edges to loosen, then invert cakes onto racks to cool completely. (Cakes can be wrapped in plastic and refrigerate overnight.)
• For the frosting: Beat the cream cheese with a stand mixer on medium-high speed until soft, 3 to 4 minutes. Reduce speed to low and beat the icing sugar. Increase speed to medium-high, and beat until fluffy, about 3 minutes. Switch to the whisk attachment. With the mixer on low speed, beat in 1 1/2 cups of cream and vanilla. Add creme fraiche, and beat until smooth, scraping down sides of bowl if necessary. (Frosting is best used the day to do it, refrigerate in an airtight container until needed.)
• To assemble: Place 4 1/2 cups frosting in a large bowl, refrigerating remaining glaze. Beat until very stiff peaks form. Place one cake on a baking sheet lined with paper inverted. Brush with 2 tablespoons jam. Using a spatula, spread 3/4 cup frosting over jam. Repeat with the second cake, 2 tablespoons of jam, and 3/4 cup frosting. Top with remaining cake. Refrigerate remaining 3 cups frosting. Freeze cake for 1 hour.
• Spread remaining 3 cups frosting over top and sides of cake, smoothing with an offset spatula. Freeze for 1 hour.
• For glaze: Add remaining 1 1/2 cups chilled cream frosting, and beat until combined. Place pie on a rack set on a baking sheet lined with parchment. Using a ladle, spoon glaze over cake, allowing it to drip sides, until the cake is covered. (You have a generous amount of residual enamel. The icing on the cake will appear slightly translucent but more opaque when chilled.) Refrigerate, covered, at least 4 hours or overnight.
• With 2 spatulas, transfer cake to a serving plate or cake stand. Sprinkle sanding sugar over the top and gently pull sideways entire layer cake. Clean the edges sugar dish. Garnish with lemon zest with sugar if desired. Serve immediately. (Cake will keep at room temperature for about an hour, but it is better and easier to slicewhen cold.)

Lemon Meringue Cupcakes | Healthy Bake Lemon Cupcakes

Lemon Meringue Cupcakes

Ingredients
3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
2 cups sugar
4 large eggs, room temperature
Finely grated zest of 3 lemons (about 3 tablespoons), plus 2 tablespoons fresh lemon juice
1 teaspoon pure vanilla extract
1 cup buttermilk

Procedures:

• Preheat oven to 325 degrees. Line standard muffin tins with paper liners. Mix flour, baking powder and salt.
• With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy. Add eggs, one at a time, beating until each is until incorporated, scraping down sides of bowl if necessary. Whisk zest and vanilla. Add the flour mixture in three batches, alternating with two additions of buttermilk and lemon juice, and beat until combined after each.
• Divide dough into lined molds, filling each three-quarters full. Bake, rotating tins halfway through, until golden brown and a toothpick inserted in the center comes out clean, about 25 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months in airtight containers.
• Finally, spread a spoonful of lemon curd in the middle of each cupcake. Fill a pastry bag fitted with a large star open tip (Ateco # 828 or Wilton # 8B) with frosting. Pipe frosting on each cupcake, turning the tip slightly and releasing as you pull up to form a peak. Hold a small kitchen torch 3 to 4 inches from surface of frosting, and move it back and forth until frosting is lightly browned all over. Serve immediately.

Lobster Macaroni and Cheese | Healthy Sea Food Lobster Macaroni and Cheese Recipe Tips

Lobster Macaroni and Cheese

Ingredients

4 tablespoons butter, plus 1 tablespoon for greasing dish
Kosher salt
1 pound penne pasta
2 small shallots, finely chopped
2 cloves garlic, chopped
Freshly ground black pepper
2 tablespoons tomato paste
5 tablespoons all-purpose flour
1/4 cup white wine
4 cups heavy cream
1/2 teaspoon sweet paprika
1/4 teaspoon cayenne pepper
1 bay leaf
2 cups shredded sharp white Cheddar
2 cups shredded Gruyere
2 (8-ounce) raw lobster tails, defrosted if frozen, meat removed from shell, chopped
1/4 cup panko bread crumbs
1/4 cup freshly chopped parsley leaves


Procedures:

• Preheat oven to 350 degrees F and adjust racks to the middle. Grease a 13 by 9-inch baking pan with butter.
• In a large pot of boiling salted water over medium heat, add the pasta and cook until al dente. Drain the pasta and set aside.
• Add 4 tablespoons of butter in a large pot over medium heat. Once butter shimmers, add the shallots and garlic and saute until translucent. Season with salt and pepper, to taste. Add the tomato paste and flour and stir to brown, about 3-4 minutes. Add the white wine and halving, approximately 2 minutes. Gradually add the cream, beating well to remove lumps. Add the paprika, pepper and bay leaf. Bring the cream to a simmer and reduce heat to low. Let reduce until the cream is thick and may cover a spoon, approximately 5 to 10 minutes. When thickened, remove the bay leaves.
• Add the grated cheese, a handful at a time, combining well after each addition. Add the chopped lobster meat to the sauce and mix well. Add pasta and stir. Add to greased baking sheet and sprinkle with panko crumbs and parsley. Bake for 25 minutes. Remove from oven and let rest for 10 minutes before serving. Sprinkle with parsley individual portions.

Healthy Maine Lobster Lasagna | Healthy Sea Foods Lobster Recipe Tips

Maine Lobster Lasagna

Ingredients: Makes 12 servings
1 (15 ounce) container ricotta cheese
2 eggs
2 cups shredded Cheddar cheese
1 cup shredded mozzarella cheese
1 cup grated Parmesan cheese
1 medium onion, minced
1 tablespoon minced garlic
2 tablespoons chopped fresh parsley
1 teaspoon freshly ground black pepper
2 (16 ounce) jars Alfredo pasta sauce
16 no-boil lasagna noodles
2 pounds cooked and cubed lobster meat
1 (10 ounce) package baby spinach leaves

Procedures:

• Preheat oven to 375 degrees F (190 degrees C). Grease a baking pan 9x13 inches.
• In a large bowl, mix the ricotta cheese, eggs, half the Cheddar cheese, half the mozzarella and half the Parmesan. Mix the onion, garlic, parsley and pepper.
• Spread 1 1/2 cups of Alfredo sauce in the bottom of the prepared baking sheet. Cover plate with a layer of lasagna. Arrange 1/3 of the lobster meat over noodles, cover with 1/3 of the ricotta cheese mixture, then 1/3 of the spinach and then another layer of Alfredo sauce. Repeat this process two more times ending with sauce on top. Sprinkle the remaining cheddar, mozzarella and Parmesan cheese on top. Give the whole pan a gentle shake to get everything settled in.
• Bake, covered lightly with foil, for 45 minutes in the preheated oven. Remove foil and continue baking for 10 minutes or until top is browned. Let stand 10 minutes before serving.

Grilled Beef Tenderloin with Herb Garlic Pepper | Healthy Beef Tenderlion Recipe

Grilled Beef Tenderloin with Herb Garlic Pepper

Ingredients: Makes 13 (6-ounce) servings
1 (5 pound) whole beef tenderloin
6 tablespoons olive oil
8 large garlic cloves, minced
2 tablespoons minced fresh rosemary
1 tablespoon dried thyme leaves
2 tablespoons coarsely ground black pepper
1 tablespoon salt

Procedures:

• Prepare meat: Trim excess fat with a sharp knife. Double fine tip end under to approximate the thickness of the rest of the roast. Tie with butcher's twine, then keep the meat with string tie every inch of 11/2 to 2 (to help the meat keep its shape). Silver snip with scissors to keep roast from curling during cooking. Then, mix the oil, garlic, rosemary, thyme, pepper and salt and rub over roast to coat. Set aside meat.
• Either build a charcoal fire in half the grill or turn all gas burners on high for 10 minutes. Oil the grill with a cloth soaked in oil with tongs. Place meat on hot grill and close the lid, grill until well charred, about 5 minutes. Turn meat and close the lid, grill until well seared on second side, another 5 minutes.
• Move the meat to cool side of the charcoal grill, or turn off the burner directly under the meat and the rest in turn one or two burners (depending on the style grill) to medium. Cook until meat thermometer inserted in the thickest section registers 130 degrees rose pink, 45 to 60 minutes, depending on size of tenderloin and grilled. Let stand 15 minutes before carving.

Citrus Broiled Alaska Salmon | Healthy Sea Food Broiled Alaska Salmon Recipe

Citrus Broiled Alaska Salmon

Ingredients: 8 servings

4 large oranges
8 (4 ounce) fillets salmon
2 teaspoons red wine vinegar
1/2 cup chopped green onions
2 teaspoons cracked black pepper

Procedures:

• Preheat oven to broil.
• Slice peel oranges and bone, cut crosswise into slices 1/4 inch. Season the fillets with salt. Place the salmon fillets in pan roast.
• Place fillets pan 4-6 inches from heat. Cook for 15 minutes in the preheated grill, or 10 minutes per inch of thickness. Remove from grill just before cooked through. Sprinkle with vinegar. Arrange orange rounds on top. Sprinkle with green onion and black pepper. Broil for 1 minute more.

Grilled Salmon Recipe | Healthy Sea Food Salmon Recipe

Grilled Salmon

Ingredients: 6 servings 

• 1 1/2 pounds salmon fillets
• lemon pepper to taste
• garlic powder to taste
• salt to taste
• 1/3 cup soy sauce
• 1/3 cup brown sugar
• 1/3 cup water
• 1/4 cup vegetable oil

Procedures:

• Season the salmon fillets with lemon pepper, garlic powder and salt.
• In a small bowl, combine soy sauce, brown sugar, water and vegetable oil until sugar is dissolved. Place fish in a large plastic bag with zipper with soy sauce mixture, seal and turn to coat. Chill for at least 2 hours.
• Preheat grill for medium heat.
• Lightly oil grill grate. Place salmon on the preheated grill, and discard marinade. Cook the salmon for 6-8 minutes per side or until fish flakes easily with a fork.