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White Velvet Layer Cake with Strawberry-Raspberry Buttercream
Ingredients For the Cake 2½ cups (280 grams) sifted White Lily® Self-Rising Flour 2 cups (400 grams) granulated sugar ½ cup (1 stick/113 grams) unsalted butter, at room temperature ¼ cup (48 grams) organic palm shortening ¼ cup (56 grams) organic almond oil, or favorite vegetable oil 1 cup (240 ml) organic buttermilk, at room temperature ¾ cup (180 grams) egg whites (about 6), at room temperature 2 teaspoons (10 ml) pure almond extract 1 teaspoon (5 ml) pure vanilla extract All-purpose flour and shortening or vegetable oil to prepare cake pans For the Frosting 2 cups (4 sticks/452 grams) unsalted butter, softened ½ 8-ounce container (113 grams) chilled fine-quality mascarpone cheese 6 tablespoons (113 grams) Strawberry-Raspberry Sauce (recipe below) 2 teaspoons (10 ml) pure vanilla extract 4 to 4½ cups (480 to 540 grams) confectioners’ sugar Natural pink food coloring For the Cake Adornments Fresh red raspberries and/or strawberries, optional Special Equipment Three 8-inch by 1½- to 2-inch round cake pans Four wire cooling racks, with the fourth being used to flip cake layers right side up Cake Preparation Arrange oven rack in lower third of oven and preheat oven to 350ºF. Grease three 8-inch round cake pans with shortening or oil. Line bottoms with parchment or wax paper circles. Grease paper linings and dust lined pans with flour, tapping out the excess. Set aside. Using an electric stand mixer fitted with paddle attachment, mix self-rising flour and suga on low speed (stir) until well combined and aerated, about 1 minute. Add butter, shortening and oil and mix on slow speed until thoroughly combined. Mixture will be very thick. In a 2-cup glass liquid measuring cup, whisk together buttermilk, egg whites and extracts using a fork until well blended. Slowly add half of the liquid mixture to the batter and mix on low speed. Increase mixer speed to medium and beat until thoroughly combined, scraping down the sides of bowl as necessary with rubber spatula, about 2 minutes. Add remaining liquid mixture and beat just until smooth and thoroughly combined, again scraping down the sides of bowl as necessary, about 1 minute. Using rubber spatula, scrape and pour batter into prepared pans dividing evenly (a little over 2 cups of batter per cake pan). Smooth tops evenly with rubber spatula and then rap each pan on counter surface 2 to 3 times to expel any air bubbles. This step will create a nice level cake.Bake in preheated oven until a toothpick inserted into center comes out clean, about 25 to 30 minutes. (I have found that 28 minutes is perfect.) Cool cakes in pans on wire racks for 10 minutes. Run thin metal spatula around edges of each cake to loosen, then invert onto wire rack and peel away parchment or wax paper. Turn right side up onto wire racks (using an additional rack to flip) and cool completely or wrap while still warm to retain moisture. Wrap each cake layer tightly in plastic food wrap and keep at room temperature until ready to fill and frost. To frost and fill cake, use a scant ¾ cup frosting between each layer and then proceed to frost the cake as desired with remaining buttercream. Icing Preparation Using an electric stand mixer fitted with paddle attachment, or handheld mixer and large bowl, beat butter on medium speed until creamy. Add mascarpone cheese, Strawberry-Raspberry Sauce and vanilla, if desired; beat until fully incorporated. Gradually increase mixer speed to high and continue beating until light and fluffy, scraping down the sides of bowl as necessary with rubber spatula. Gradually add confectioners’ sugar, beating on low speed (stir), until well combined. Beat on high speed until well combined and smooth while scraping down sides of bowl as necessary, about 2 minutes. If desired, tint buttercream with pink food coloring. Strawberry-Raspberry Sauce Ingredients 8 ounces (227 grams) hulled fresh strawberries, about 1½ cups quartered 8 ounces (227 grams) fresh red raspberries, about 1½ generous cups ½ cup (100 grams) organic granulated cane sugar 1 teaspoon (5 ml) freshly squeezed lemon juice Preparation Sort, rinse and dry berries before measuring and using in recipe. Using a food processor, purée the berries. Press berry purée through a fine mesh sieve into medium saucepan; discard the seeds. Stir in sugar and lemon juice. Bring fruit pulp and juices to a boil over medium-high heat. Reduce heat to medium and cook, stirring frequently, for 5 minutes while skimming foam from sides of saucepan using a slotted spoon. Once the foam has been skimmed, reduce heat to medium-low and continue to cook stirring frequently until bright in color, thickened and reduced by half, about 10 minutes. When done, there should be ¾ cup of sauce or about 225 grams. Set sauce aside to cool completely before using.
smores cupcake
Smores Cupcakes Yield: 12-14 cupcakes Ingredients Crust 1 1/4 cup graham cracker crumbs 5 tbsp butter, melted 5 tbsp sugar Chocolate Cupcakes 1 cup flour 1 cup sugar 1/4 + 1/8 cup Hershey’s Special Dark Cocoa powder 1 tsp baking soda 1/2 tsp salt 1 egg 1/2 cup buttermilk 1/2 cup vegetable oil 3/4 tsp vanilla 1/2 cup boiling water Marshmallow Frosting 4 eggs whites 1 cup sugar 1/2 tsp cream of tarter chocolate sauce (I used this one) graham cracker crumbs Instructions 1. Heat oven to 325 degrees. 2. In a small bowl, combine crust ingredients and mix well. 3. Press about 1 1/2 tbsp of the mixture into the bottom of each cupcake liner. 4. Bake crusts for 7 minutes then remove and set aside. 5. To make the cupcakes, add all dry ingredients to a large bowl and whisk together. 6. Add egg, buttermilk and vegetable oil to the dry ingredients and mix well. 7. Add vanilla to boiling water and add to mixture. Mix well. 8. Pour batter into cupcake pan, filling a little more than half way, and bake at 300 degrees for about 19-21 minutes. 9. When done, remove cupcakes from oven and allow to cool for about 5 minutes. Then remove from cupcake tin and allow to cool. 10. While cupcakes cool, make the icing. Combine egg whites, sugar, and cream of tartar in a metal, heatproof mixer bowl. 11. Place over a saucepan with simmering water. 12. Whisk constantly until sugar is dissolved and whites are warm to the touch, 3 to 4 minutes. 13. Using the whisk attachment, beat on low speed, gradually increasing to high, until stiff, glossy peaks form, 5 to 7 minutes. 14. Ice cupcakes and top with chocolate sauce and graham cracker crumbs, if desired. Schema/Recipe SEO Data Markup by Zip Recipes Plugin
Chocolate Chip (Perfectly Safe!) Cookie Dough Truffles
About two weeks ago, @vegantraveler posted the most hilarious card in her Vegan Laughs that really got me thinking. It had a picture of a vegan baker licking cake batter off a mixing whisk and bragging about how vegans get to eat all the batter they want! (Check it out over here: http://www.vingle.net/posts/586948-Why-I-love-Vegan-Baking) And it's true! While admittedly, I haven't been vegan or vegetarian in years (gasp), I do still eat vegan and vegetarian foods regularly and appreciate the added safety in plant-based recipes. With no egg, no meat, and no dairy, there's less risk of foodborne illnesses and a much longer shelf life. (It's also perfect in a potluck situation when you know it's going to be left out for a long time!) With that being said, you can share and enjoy these cookie dough truffles (made with vegan cookie dough) without all of the concern that usually comes along with eating raw dough. One of my sister's favorite activities to do each holiday season is make a huge batch of vegan truffles for friends, and this is certainly our most favorite! --------------------------------------------------------------- Chocolate Chip Cookie Dough Truffles 2 1/2 cups all purpose flour 1 teaspoon salt 1 cup (2 sticks) vegan butter or margarine, room temperature 3/4 cup granulated sugar 3/4 cup packed brown sugar 1 teaspoon vanilla extract 1/3 cup soy or almond milk 1 cup mini semi-sweet chocolate chips 14 ounces of meltable chocolate (Ghiradelli and Godiva both make vegan melting chocolate, but other natural food brands do too.) 1. Beat butter and sugars and in large bowl with electric mixer on medium speed until light and fluffy. Add cream and vanilla. Stir in flour and salt and mix on low speed (or by hand) until incorporated. Stir in chocolate chips. 2. Cover and chill dough for 1 hour. 3. When dough is firm enough to handle (it may help to lightly flour your hands), form dough into 1" balls and arrange on a baking sheet lined with waxed paper. Place sheets in freezer and let chill for 30 minutes. 4. Melt chocolate candy coating in a double boiler or in microwave according to package directions. Using forks or a dipping tool, dip cookie balls into candy coating to cover. Tap fork on side of pan to remove any excess coating, and return to waxed paper-lined baking sheets. Chill until set. Store, chilled, in an airtight container for up to 1 week.
14 Mind-blowing Dessert Lasagnas!
I guess these people never got the memo about lasagna being a dinner food – and oh man, am I glad they didn't. These innovative kitchen wizards have turned a saucy Italian cheesefest into a gourmet dessert. This is a food trend that I have NO doubt we'll be seeing soon on upscale dessert menus around the world. It's hip, it's totally different, and it's just the right amount of weird to tickle the imagination. See what you think – which one of these fantastical desserts would you most like to try? (I've tried to give credit where credit is due. All the recipes are linked below; just click on the word "Recipe." Photos belong to respective owners.) :) Chocolate Lasagna Brownies, chocolate pudding, and Oreos – oh my! Add some whipped cream, and you've got a lasagna. (I never, ever thought I would EVER say that sentence.) Recipe by Rachel Schultz, A Household Almanac Apple Pie Lasagna Let me be clear: this is not your grandmother's apple pie. Oh sure, it's got apples, cinnamon, and sugar – but it's also got caramel cream cheese filling, Heath bar toffee bites, and a touch of maple syrup. I have only one word: WANT. Recipe by Beyond Frosting Pumpkin Pie Dessert Lasagna I don't know if they necessarily needed to specify that this was a "dessert lasagna" – I think that's pretty clear from the whole "pumpkin pie" part. But I digress. We're talking pumpkin, Cool Whip, pumpkin spice chips (which exist, apparently!?) and chopped pecans. It might be 91 degrees out today, but suddenly I'm feeling a little autumnal! Recipe by The Cookie Rookie, inspired by Beyond Frosting (who is apparently our dessert lasagna MVP!) S'mores Lasagna And speaking of Beyond Frosting, she's also responsible for this dare-I-say GORGEOUS creation topped with gooey toasted marshmallows. S'mores Lasagna may be an improvement on the already impossibly wonderful campfire dessert, because it's got two types of graham cracker (original AND chocolate), marshmallow fluff, whipped cream, and – for the mess-haters among us – you can eat it with a fork. Recipe by Julianne Bayer of Beyond Frosting (the dessert lasagna goddess herself. soon we'll all be wearing t-shirts with her face on it.) Brownie Brittle Strawberry Lasagna Before we get too carried away in our decadence, Julianne (yep, we're on a first name basis now) has whipped up a lighter version of dessert lasagna featuring a cheesecake filling, dark chocolate pudding, and plenty of strawberries. See? It's got fruit! It's obviously healthy. Yet again, recipe by my idol, Julianne Bayer of Beyond Frosting Nutella Cheesecake Lasagna Okay, so maybe the photography skills are a little lacking on this one, but the concept is so flawless that I had to include it. Nutella and cheesecake, married into one perfect lasagna that is then dusted with brownie mix and chocolate chips. I can't really explain how much I'm salivating right now. (Sorry for that wonderful image.) Recipe by Modern Christian Homemaker Paleo Chocolate Lasagna Eating clean? Don't worry! We've still found the perfect dessert lasagna for you. Interesting ingredients in this one include coconut palm sugar, almond butter, apple cider vinegar, and shredded zucchini. I won't pretend to understand how it all works, but I will trust the author when she says it's delicious. Maybe. Recipe by Vanessa Barejas of Clean Eating with a Dirty Mind (which is an awesome name for a blog) Fabulous Fruit Lasagna Whoa, a dessert lasagna that actually uses noodles! I bet you were wondering when one of these was gonna show up. This lasagna is a delightful conglomeration of fresh berries, mascarpone and ricotta cheeses, brown sugar, nutmeg, cloves, and a pinch of chili powder. Not what I was expecting! It can also be made, the author suggests, with chocolate pasta. Recipe by F.H. Browne, posted on Just a Pinch Chocolate Toast Crunch Lasagna Did you know that Cinnamon Toast Crunch has a chocolaty cousin? Chocolate Toast Crunch adds a special, well, crunchiness to this dessert lasagna. Its creamy filling has a hint of almond flavor. Mmm. Recipe by Cheeky Kitchen, posted on Tablespoon Frozen Snickers Peanut Butter Lasagna It's been pretty hot out, so why not stick your dessert lasagna in the freezer? Dry roasted peanuts, caramel sauce, and little pieces of Snickers? This is exactly what I want to be eating right now. Recipe by Not Your Momma's Cookie Oreo Pumpkin Lasagna Maybe you can't get enough of dessert lasagnas. Maybe you want to try more than one of them. Why not do it at the same time? This recipe is a combination of pumpkin pie and Oreo dessert lasagnas – and I can't think of a single reason it wouldn't be delicious. Recipe by Kitchen Nostalgia Chocolate Peanut Butter Cup Lasagna But come on guys, let's be real: this is the dessert lasagna you've been waiting for. Layers of creamy and chocolatey deliciousness topped with mini Reese's cups? Game over. Recipe by Marty's Musings Chocolate Candy Lasagna This take on chocolate lasagna tops it off with yummy and colorful crushed M&Ms! And then you have your choice between caramel and hot fudge drizzle toppings. But I say, Vinglers... why not both? Recipe by Princess Pinky Girl (yes, that is her real name) Chocolate Lasagna 2.0 And finally, we've got one last spin on chocolate lasagna from Center Cut Cook. It features a thick Oreo crust, a sweet whipped cream cheese filling, chocolate pudding, and lots of tiny chocolate chips. I think the width of the crust layer and the crunchiness of the mini-chips set it apart from other versions! Recipe by Center Cut Cook Which one of these crazy creations are you trying first? For more recipes, dessert and otherwise, be sure to follow my Cooking collection :) @jlee37 @buddyesd @danidee @TerrecaRiley @LizArnone @alywoah – can you BELIEVE these?!?!?
White Chocolate Caramel Cheesecake
Caramel Sauce: 1 1/2 cups granulated sugar 1 3/4 teaspoons lemon juice 1 pint heavy cream 4 tablespoons unsalted butter Before I get into making the sauce, let me note that this isn't the easiest way for most home cooks to go about making caramel sauce. Melting almost pure sugar in a pan is pesky and it can burn quite easily. If you're not feeling up to attempting this part of the recipe, feel free to buy your favorite caramel sauce and warm it gently to glaze the cheesecake. In a medium sauce pan over medium high heat (I'm using non-stick for this), combine the sugar and lemon juice. Stir with a wooden spoon until the sugar is mostly melted then set aside the spoon and swirl the pan over the heat to keep the color even throughout. Continue to cook and swirl until it sugar turns a medium amber color. Watch it carefully, the sugar will quickly darken and should it become dark brown or black it will taste bitter and unpleasant. When the sauce turns the right color slowly whisk in the cream. If the caramel hardens with the addition of the cream, do not worry. Just continue to add the cream and bring the mixture back to a a boil over medium heat. Continue to stir until the sugar has remelted. Allow to boil for 5 minutes then remove from heat and stir in the butter. Pour into a heat safe container and chill until ready to use. Crust: 10 ounces graham crackers, crushed into crumbs 7 tablespoons unsalted butter Cheesecake Filling: 3 8-ounce packages of cream cheese, room temperature 1 1/4 cups granulated sugar 1/2 cup heavy cream 8 ounces good quality white chocolate, chopped 5 large eggs 1 teaspoon vanilla extract pinch salt boiling water Pre-heat the oven to 375°F. Combine the graham cracker crumbs with the melted butter and press into the bottom and 1 1/2 inches up the side of a 10 inch spring form pan. Bake for 10 minutes and then allow to cool completely on a wire rack. Reduce the heat to 325°F and prepare the cheesecake batter. Place the chopped white chocolate into a heat safe bowl and set aside. Bring the 1/2 cup of cream to a simmer over medium heat in a small sauce pan. Pour the hot cream over the white chocolate, jiggle the bowl to submerge it and allow to stand for one minute. Stir the chocolate gently until melted completely. In your mixer with the paddle attachment, beat the cream cheese until smooth and lump free. Add the sugar and mix, scraping down the sides of the bowl as needed. On medium speed, slowly add the white chocolate ganache. Once combined you can add the eggs, one at a time, beating on low speed until each egg is incorporated. Once you've added all the eggs, mix in the vanilla and salt and pour into your prepared pan. Set the pan onto a couple large sheets of aluminum foil and smooth them up the sides of the pan to waterproof. Set the cheesecake into a large roasting pan and then place in the oven. Pour the boiling water into the roasting pan, filling to about one inch (no higher than the lowest edge of aluminum foil). Allow to make at 325°F for one hour then reduce heat and bake at 300°F for an additional 60-90 minutes until the center is just set. Remove from the oven and allow to cool completely on a wire rack. Once cool chill for at least 4 hours before serving. To glaze, gently warm the 1 cup of the caramel sauce on the stove or in the microwave until slightly runny and then pour onto the cheesecake. Smooth the caramel over the cake and you're ready to serve. Enjoy.
Pikachu Buns
I was in a baking mood and decided to try to make these! They came out good for my first time 😁😁 I'll post my recipes below if you'd like to try and make them. If you'd like the recipe, message me 😘 My bun recipe: -200g milk (Lukewarm) -5g active dry yeast -30g sugar --240g bread flour -60g all purpose flour -30g butter (room temp) -Egg wash Step 1: put lukewarm milk, sugar and yeast in a bowl. Whisk and set aside for 5min Step 2: in a separate bowl, combine bread flour and all purpose flour. Then add milk mixture. Add a pinch of salt and knead dough Step 3: after dough can take ball form, knead in the room temp butter. Knead until butter is fully incorporated. After incorporated, put in a lightly greased bowl cover with plastic wrap and set aside in a warm place for 30-40 min. Step 4: after 30-40 mins, take dough out. It should have doubled in size. Put flour on your finger and poke the middle of the dough. If it first bounce back, declare the air from dough and cut in 8 equal pieces. Form in to balls and set aside on a baking sheet for 10-15 mins. Make sure to cover with a lightly dampened cloth. Step 5: cut two areas on the doughball across from each other in a diagonal direction. Egg was the parts you cut in to. Sprinkle with sugar cover them again with a lightly dampened cloth and let them rest for 30 mins - an hour. They will double in size again Step 6: bake in an oven preheated to 400° for 10-12 mins and you're done! Chocolate pudding filling: -2 egg yolks -2 1/2 tbsp sugar -1 tbsp all purpose flour -1 1/2 tbsp corn starch -1 tbsp coco powder -200ml milk (hot) -2 tbsp butter -30g chocolate. I used four squares of semi sweet chocolate Step 1: whisk egg yolks and sugar together. In separate bowl, combine flour, corn starch and coco powder. Add mixture to yolk mixture and whisk together. Step 2: slowly add hot milk to the chocolate yolk mixture. When fully combined. Put yolk mixture through a strainer into a pot. Out put on burner and set to medium heat. Continuously whisk until mixture thickens to pudding consistency. Step 3: take off heat immediately and add butter and chocolate. Continue mixing until chocolate and butter mix in. Step 4: place plastic wrap directly on pudding and put in fridge to cool. After it cools, mix it again and add to piping bag.
Strawberry Cinnamon Rolls with Lemon cheese glaze
Strawberry Cinnamon Rolls with Lemon Cream Cheese Glaze AUTHOR: ALYSSA PREP TIME:  40 MINS COOK TIME:  30 MINS TOTAL TIME:  1 HOUR 10 MINS SERVES: 9-12   Delicious strawberry cinnamon rolls made with Lucky Leaf Pie filling and a quick and easy dough recipe! These will be in the oven in no time at all! INGREDIENTS Dough Ingredients:3¼ cups flour 2 tsp instant yeast ¼ cup white sugar ½ teaspoon salt 1 egg ¼ cup water ¾ cup milk ⅓ cup butter, softened Filling Ingredients: 21 ounce can Lucky Leaf Strawberry Pie Filling 2 teaspoons cinnamon ½ teaspoon sugar Lemon Cream Cheese Frosting: 4 ounce cream cheese, softened 3 Tablespoons butter, softened 1 cup powdered sugar ¼ cup half and half 2 teaspoons lemon juice 1 Tablespoon lemon zest (one lemon) 1 teaspoon vanilla INSTRUCTIONS To make the dough: In a small saucepan over medium low heat add the milk and butter. Stir until the butter has melted and remove from heat. Let stand until luke warm temperature.In a large mixing bowl whisk together 2¼ cups flour, yeast, sugar, and salt. Add to the stand mixer with dough hook attached. (You can also make this by hand, just knead until smooth once all of the ingredients are added.) Add the egg and water and mix until just starting to combine. Slowly add in the milk mixture and 1 cup of flour until the dough starts to form and become smooth. Let the dough rest for 10 minutes.On a lightly floured surface, roll the dough into a large 9x15 square. About ¼-1/2 inch thick. Spread strawberry pie filling evenly on top of the dough. In a small bowl combine the cinnamon and sugar and sprinkle on top of the strawberry filling. Roll up the 15 inch side into a log and pinch the seams. Cut into 9-12 slices depending on how thick you want your cinnamon rolls. Place in a greased 9x13 inch pan and cover with a damp cloth and let rise for 30 minutes.Preheat oven to 375 degrees. Bake for 30 minutes or until just golden brown on the tops.To make the glaze: Beat together the cream cheese, butter, and powdered sugar until smooth. Add the half and half, vanilla, lemon juice and lemon zest until combined. Frost over warm cinnamon rolls and enjoy!
[Week 1] Monday & Friday - Rest Day Recipes (Chocolate Peanut Butter Banana Smoothie)
You've got to love a training plan that starts off with a rest day! Since Tuesday will be my first long distance run, I want to make great post-run meals ahead of time since I'll probably be too tired once I get home. I'll be making a Chocolate Peanut Butter Banana Smoothie since it has complex carbs AND protein. Plus its chocolate peanut butter...hello! Here’s the protein breakdown of my new favorite smoothie: 6 oz greek yogurt → 18 grams 3/4 cup skim milk → 6 grams 1 Tablespoon natural peanut butter → 4 grams The yogurt adds a ton of protein to the shake and should be pretty easy on your stomach, which can be sensitive after a run. Here's the recipe, enjoy! Ingredients: 1 large banana, peeled, sliced, and frozen 3 Tablespoons unsweetened cocoa powder 6 oz Chobani 0% Greek Yogurt (or 2%, flavored or unflavored) 3/4 cup skim milk (or your favorite kind of nondairy or dairy milk) 1 Tablespoon honey, maple syrup, or agave 1 Tablespoon peanut butter (any kind you like) Directions: Put all of the ingredients into the blender, in the order listed, and blend on high until thick and smooth. I would start with only 2 Tablespoons of cocoa powder, blend, and then add 1 more for a stronger chocolate taste. You may need to stop and stir/scrape down the sides of the blender a few times. Drizzle glass with 1 teaspoon of chocolate syrup (optional) and enjoy! If you prefer a less sweet smoothie, you may leave out the honey. Add more peanut butter for a stronger peanut butter taste. Add more milk to make the smoothie thinner, if desired. Add 1 cup of your favorite greens for added nutrition.
Cheesecake Cupcakes
Yield: 24 cupcakes Ingredients 2 cups finely crushed graham crackers (from 16 sheets) 3 Tbsp granulated sugar 7 Tbsp salted butter, melted 4 (8 oz) pkg cream cheese, softened 1 1/2 cups granulated sugar 3 Tbsp all-purpose flour 4 large eggs 2 tsp vanilla extract 1/2 cup sour cream 1/2 cup heavy cream Salted Caramel Sauce or Strawberry Sauce, recipes follow Make a Ginger Turkey Meatball Soup Directions Preheat oven to 350 degrees. In a mixing bowl, whisk together crushed graham crackers with 3 Tbsp granulated sugar. Pour in melted butter and stir mixture until evenly coated. Divide graham cracker mixture among 24 paper lined muffin cups, adding about a heaping Tbsp to each. Press mixture into an even layer. Bake in preheated oven 5 minutes. Remove from oven and allow to cool while preparing filling. In a small mixing bowl, whisk together 1 1/2 cups granulated sugar with 3 Tbsp flour until well blended. Add softened cream cheese to a separate mixing bowl and pour sugar mixture over top. Blend mixture on low speed until smooth. Mix in eggs one at a time and blend on low speed, while scrapping sides and bottom of bowl and mixing just until combined after each addition. Add vanilla, sour cream and heavy cream and mix just until combined. Tap mixing bowl against counter top about 30 times to release some of the air bubbles. Divide mixture among muffin cups filling each cup nearly full. Bake in preheated oven 20 - 23 minutes, centers should still jiggle slightly, don't overbake (if they begin to crack they are starting to become overbaked). Remove from oven and allow to cool 1 hour. Cover loosely with plastic wrap and transfer to refrigerator and chill 2 hours. Serve chilled with a spoonful of Salted Caramel Sauce or Strawberry Sauce (note: for best results spoon topping on just before serving). Store in an airtight container in refrigerator or freeze. Recipe Source: Cooking Classy
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