Barefoot Contessa Cakes Recipes

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¼ cup demerara or turbinado sugar 3 cups sifted cake flour 1 teaspoon kosher salt ½ pound (2 sticks) unsalted butter, at room temperature …

1. DO NOT preheat the oven. Place a rack in the oven so the cake will sit in the center. Generously spray a 12-cup tube pan (not one with a removable bottom!) or two loaf pans (8½ x 4½ x 2½ inches) with the baking spray to coat evenly. Sprinkle with the demerara sugar, tilting the pan or pans to make an even coating of the sugar over the bottom and sides. Set aside. Combine the sifted cake flour and salt and pass the mixture through a sieve or a sifter from one bowl into another THREE times. Set aside.
2. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and granulated sugar on medium speed for 5 minutes, until the mixture is light yellow and fluffy. With the mixer on medium-low, add the eggs one at a time, mixing well after each addition. Mix in the vanilla extract, vanilla seeds, and orange zest. With the mixer on low, add the flour mixture in thirds alternately with the cream, beginning and ending with flour and scraping down the sides of the bowl to combine. (Don’t worry if it looks a little curdled.) Increase the speed to medium and beat for 3 minutes. The batter should be very light and fluffy.
3. Pour the batter into the prepared pans, smooth the top, and place in the cold oven. Turn the oven to 350 degrees and bake for 50 to 55 minutes, until a toothpick comes out clean. Cool in the pan for 30 minutes, carefully remove the cake to a baking rack, rounded side up, and allow to cool completely.

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Barefoot Contessa Orange Chocolate Chunk Cake Leite's Culinaria. buttermilk, freshly squeezed orange juice, baking powder, extra-large eggs and 13 more. Pro.

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1¾ cups all-purpose flour 2 cups sugar ¾ cups good cocoa powder, such as Valrhona 2 teaspoons baking soda 1 teaspoon baking …

1. Chop the chocolate and place it in a heatproof bowl over a pan over simmering water. Stir until just melted and set aside until cooled to room temperature.
2. Beat the butter in the bowl of an electric mixer fitted with the paddle attachment on medium-high speed until light yellow and fluffy, about 3 minutes. Add the egg yolk and vanilla and continue beating for 3 minutes. Turn the mixer to low, gradually add the confectioners’ sugar, then beat at medium speed, scraping down the bowl as necessary, until smooth and creamy. Dissolve the coffee in 2 teaspoons of the hottest tap water. On low speed, add the chocolate and coffee to the butter mixture and mix until blended. Don’t whip! Spread immediately on the cooled cake.
3. Note: I use Valrhona Le Noir 56% Cacao Semisweet Chocolate. You can use also use a good bittersweet chocolate but don’t use chocolate chips because they have stabilizers in them.

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Methods of preparing step by step: Step 1: In a cake tin, grease the bottom layer with non-stick spray. Take the butter …

1. Grease the baking pan with melted butter and crunchy crackers.
2. Then make the cake fillings by mixing cheese cream, heavy cream, sugar, eggs, and vanilla extract with a hand mixer.
3. Then pour the mixture in the baking pan and bake for 30 minutes.
4. After that, garnish with jellies and strawberries

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Net Carbs are 2% of calories per serving, at 5g per serving. This food is safe for the keto diet. If the amount is close to 25g per serving, consider whether you're going to eat more food later. …

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Place the 2 tablespoons butter, 2 tablespoons oil, onion, celery, red and yellow bell peppers, parsley, capers, hot pepper sauce,

Author: Ina GartenSteps: 2Difficulty: Intermediate

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BAREFOOT CONTESSA CRAB CAKES #WHATJAMIEISCOOKING Feb 23, 2016 · In a large bowl, break the lump crabmeat into small pieces and toss with the bread crumbs, mayonnaise, …

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Place 2 tablespoons of butter, 2 tablespoons of oil, the onion, celery, red and yellow bell peppers, parsley, capers, Tabasco sauce, Worcestershire sauce, Old Bay Seasoning, salt, and peppers …

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Put 2 cups of the panko in a large bowl. Add the cod mixture, including the cooking liquid, the dill, mayonnaise, mustard, lemon zest, eggs, …

Author: Ina GartenSteps: 5Difficulty: Easy

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Preheat the oven to 350 degrees F. Butter 2 (8-inch) round cake pans. Line with parchment paper, then butter and flour the pans. Sift the flour, sugar, cocoa, baking soda, baking powder, …

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Try this 15-minute, low-carb pasta salad recipe. This dish includes roasted red peppers, crunchy cucumbers and more. It takes less than 20 minutes to cook, and serves up …

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Frequently Asked Questions

How to make barefoot contessa desert?

Pour the prepared cake fillings in the cake tin with butter and align properly on all corners. Then place the cake tin in the refrigerator for 4-5 hours until the cake gets firm. Then garnish the upper layer of the cake with raspberries and lemon zest. Finally, the best of all Barefoot Contessa desert recipes is ready to be served.

How to make barefoot contessa cheesecake?

The creamy texture with the flavor of strawberries and raspberries made this cake more delicious. So let’s start the Barefoot Contessa cheesecake recipe: In a mixing bowl, take the graham cracker to make the crunchy upper layer and add sugar to it. Then pour in melted butter sticks and start to whisk the ingredients to make the crispy mixture.

When was ina gartens first barefoot contessa episode?

Ina Garten attends "The Barefoot Contessa" Book Signing At William Sonoma on November 14, 2008 in Santa Monica, California. Ina Garten is celebrating a special milestone: 20 years on Food Network! On Tuesday, the home cook, 74, shared a throwback clip from her first Barefoot Contessa episode in 2003.

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