White Chocolate Cranberry Pound Cake
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RECIPE:
Ingredients
For the Cake:
187 grams cake flour-sifted (it’s about 1 1/2 cups plus 3 Tablespoons cake flour before sifting but you better measure it on kitchen scale because the cake could be dense or dry if you overdo it with the flour )
1/2 teaspoon baking powder
Pinch of salt
1 cup cranberries (fresh or thawed)
140 grams (5 oz.) white chocolate chunk
115 grams (1/2 cup) unsalted butter-softened at room temperature
300 grams sugar ( 1 and 1/2 cups)
1/2 cup heavy cream
1/2 cup mascarpone cheese
3 eggs
1 teaspoon vanilla extract
2 Tablespoons browned butter
Frosting:
56 grams (1/4 cup) unsalted butter-softened
112 grams (4 oz.) cream cheese-softened
1 and 1/2 cups powdered sugar (or more to make it thick enough to spread on top of the cake)
1 teaspoon vanilla extract
Garnish:
handful dried cranberries
1 tablespoon vegetable oil
1/2 cup white chocolate chips
Instructions
Preheat the convection air oven to 325 F (if you don’t have convection air oven raise the temperature to 350 F and you will have to rotate the pan half way through the baking time)
Butter and flour 8.5 x 4.5 x 3 (or 9 x 5 x 3 )inches loaf pan and line it with parchment paper.
Combine cake flour, baking powder and salt and sift it three times, set aside.
In a small sauce pan over medium heat brown 2.5 Tablespoons butter until it’s nice amber color, remove the foam and set aside to cool.
Whisk the egg with vanilla extract and set aside.
Mix the butter on medium speed until it’s creamy, slowly add sugar and continue beating until it’s creamy.
Add heavy cream and mascarpone, and beat on medium speed.
Turn mixer on low speed and gradually add dry ingredients alternately with eggs.
Add handful flour in chocolate chunks and toss them to cover evenly. Toss cranberries with a handful flour to cover them completely.
Add chocolate chunks in the batter and stir well, then gently stir in cranberries
Pour the batter into prepared loaf pan, smooth the top and gently tap the pan on working surface to remove the air bubbles.
With a butter knife draw a line down the center of the pound cake and pour browned butter into the line.
Bake until the top of the cake is golden brown and a toothpick inserted comes out clean (about 55 to 65 minutes). If you don’t have convection air oven, baking time might be about 10 minutes longer. If the top starts browning too much tent the cake with aluminum foil
Cool the cake in the pan for 15 minutes, then remove from the pan and cool on the rack.
Glaze:
When the cake is completely cooled prepare the glaze.
With a mixer, cream together softened butter and cream cheese until smooth. Slowly add in powdered sugar and beat until smooth, mix in vanilla extract. Spread on top of the cake.Place the cake in the fridge until the frosting is set.
Garnish:
When the frosting is set melt 1/2 cup white chocolate chips with 1 tablespoon vegetable oil in a small sauce pan over low heat until it’s smooth( cool if it’s too thin)
Sprinkle the cake with dried cranberries and drizzle with chocolate. (You can drizzle the chocolate with a spoon or transfer it into small zip-lock bag, cut off the corner and pipe the chocolate over the cake)
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Sparkling Cranberry White Chocolate Cake
This Sparkling Cranberry White Chocolate Cake is as delicious as it is beautiful!! The tartness of the berries balances the sweetness of the cake!!#satisfying #yummy #asmr #cranberry #whitechocolate#christmas#cake
RECIPE:
Sparkling Cranberry White Chocolate Cake
· Prep Time: 1 hour
· Cook Time: 40 minutes
· Total Time: 1 hour 40 minutes
· Yield: 12-14 Servings
·
· Description
This Sparkling Cranberry White Chocolate Cake recipe is a new Christmas fav! The cake is incredibly moist & flavorful with colorful sparkling cranberries.
Ingredients
SPARKLING CRANBERRIES
· 2 cups fresh cranberries
· 1 1/2 cups (310g) sugar, divided
· 1 cup (240ml) water
CRANBERRY CAKE
· 3 1/3 cups (433g) all purpose flour
· 2 cups (414g) sugar
· 2 1/2 tsp baking powder
· 1 1/2 cups (336g) salted butter (340g), room temperature
· 3 eggs
· 2 tbsp vanilla extract
· 1 cup (240ml) sour cream
· 1 cup (240ml) milk
· 3 cups fresh cranberries
WHITE CHOCOLATE ICING
· 12 oz white chocolate chips
· 3/4 cup (180ml) heavy whipping cream
· 3/4 cup (168g) butter, room temperature
· 8–9 cups (920-1035g) powdered sugar
Instructions
SPARKLING CRANBERRIES:
1. Bring 1 cup sugar and water to a simmer in a saucepan. Simmer until sugar is completely dissolved.
2. Pour simple syrup into a heatproof bowl and allow to cool for about 10 minutes.
3. Add cranberries and stir to coat.
4. Refrigerate cranberries in syrup overnight, stirred a couple times to coat with syrup.
5. Remove cranberries from syrup and roll in remaining 1/2 cup of sugar. You’ll need to roll them a few times to get a couple layers of sugar on them.
6. Set cranberries aside to dry for a hour or so.
CRANBERRY CAKE:
1. Preheat oven to 350 degrees. Prepare three 8 inch cake pans with baking spray and parchment paper in the bottom of the pans.
2. Whisk together flour, sugar and baking powder in a large mixing bowl.
3. Add butter, eggs, vanilla extract, sour cream and milk and mix on medium speed just until smooth. Do not over mix.
4. Gently stir in cranberries.
5. Spread batter evenly between the three cake pan.
6. Bake 35-40 minutes, until a toothpick inserted comes out with a few crumbs.
7. Allow to cool for about 10 minutes, then remove to cooling rack to finish cooling.
WHITE CHOCOLATE ICING:
1. Place white chocolate chips in a metal bowl.
2. Microwave heavy cream until it starts to boil. Remove from microwave and pour over chocolate chips.
3. Cover bowl with saran wrap for 5-7 minutes.
4. Whisk chocolate and cream until smooth.
5. Allow ganache to sit until mostly cool. It should be thick.
6. Beat the ganache with a mixer for about 2-3 minutes, until smooth and fluffy.
7. Add butter and beat until it is fully combined.
8. Slowly add powdered sugar and beat until it is fluffy and the right consistency. Add more cream if needed.
TO PUT THE CAKE TOGETHER:
1. Remove cake domes from cakes with a large serrated knife.
2. Place first layer of cake on cake plate. Spread about icing on top in an even layer.
3. Add second layer of cake and add more icing on top in an even layer.
4. Add final layer of cake on top and ice the outside of the cake.
5. Top the cake with sparkling cranberries and add some around the edge, if desired.
·
lifeloveandsugar.com
DISCLAIMER
DO NOT EAT OR SERVE THIS DISH TO ANYONE WHO IS OR MIGHT BE ALLERGIC TO ANY INGREDIENTS IN THIS
Carol Of The Bells by Audionautix is licensed under a Creative Commons Attribution 4.0 license.
Artist:
Christmas Cranberry Almond Cake /DESSERTS / HOLIDAYS /CAKES /CRANBERRIES Десерт с боровинки
#Десерт с #червен #боровинки #cranberry #dessert #holidaybaking
CHRISTMAS CRANBERRY CAKE
Ingredients
3 eggs
2 cups sugar
4 oz. butter, softened
pinch of vanilla
2 cups all-purpose flour
1 cup of chopped almonds
1 tablespoon of baking powder
12 oz fresh cranberries
HAPPY HOLIDAYS ! THANK YOU FOR WATCHING ! PLEASE SUBSCRIBE !
===================================================
Десерт с боровинки
съставки:
3 яйца
2 чаши захар
4 унции.(113 грам) масло, размекнато
щипка ванилия
2 чаши универсално брашно
1 чаша нарязани бадеми
1 супена лъжица бакпулвер
12 унции ( 350 грам) пресни боровинки
Печете в предварително загрята фурна на 350F ( 175 C), за 45-50 минути.
MUSIC INFO:
Christmas Village
Aaron Kenny
==============================
We Wish You a Merry Christmas by Twin Musicom is licensed under a Creative Commons Attribution 4.0 license.
Artist:
Ree Drummond's Gooey Brie Crescent Wrap | The Pioneer Woman | Food Network
Ree Drummond uses an easy crescent roll shortcut to make this festive and flavorful appetizer wreath!
Watch #ThePioneerWoman, Saturdays at 10a|9c + subscribe to #discoveryplus to stream the entire library and so much more:
Get the recipe ▶
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Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond's life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree's kitchen.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Gooey Brie Crescent Wrap
RECIPE COURTESY OF REE DRUMMOND
Level: Easy
Total: 35 min
Active: 10 min
Yield: 4 to 6 servings
Ingredients
Two 8-ounce packages refrigerated crescent rolls
1/3 cup cranberry preserves/spread
8 ounces Brie, cut into 1/2-inch cubes
1/2 cup chopped pistachios
1/2 cup dried cranberries
1 large egg, beaten
1 tablespoon chopped fresh rosemary plus a few sprigs, for garnish
1 teaspoon flaky sea salt, optional, plus more for serving
2 tablespoons honey
Directions
Preheat the oven to 375 degrees F. Line a sheet pan with parchment paper.
Remove the crescent rolls from the packages and separate into individual triangles. Place an upturned bowl on the prepared sheet pan and arrange the crescent triangles in a circular star shape around it, with the pointed ends furthest away from the bowl and the thicker ends nearest the bowl, slightly overlapping. Press the overlapping dough to flatten.
Spread the cranberry preserves onto the dough around the center nearest the bowl and top with the Brie pieces, half the pistachios and half of the dried cranberries. Remove the bowl from the center and fold the pointed ends of the crescent rolls up and over the filling, tucking the tip of each under the base to secure. Brush the top with the beaten egg and sprinkle over the rosemary and flaky salt if using. Bake until golden and gooey, 18 to 20 minutes.
Drizzle the top of the wreath with the honey. Garnish with the remaining dried cranberries and pistachios and rosemary sprigs. Sprinkle with flaky salt if desired. Allow to cool slightly before transferring the wreath to a board. Serve with a cheese knife to slice and enjoy.
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Ree Drummond's Gooey Brie Crescent Wrap | The Pioneer Woman | Food Network
Cranberry Macaron Wreath! Bakemas Day 22! #voiceover #christmas #holidaybaking #macaron
I loved the idea of a Macaron wreath, but wasn't super confident in piping macaron batter so it would hold its shape.
Instead I opted for arranging them in a wreath.
I would love to hear your tips if you have any!????
All credit for this recipe goes to the wonderful @chelsweets who has amazing detailed instructions on her blog! Highly recommend checking it out!
I doubled her original Recipe ????
Ingredients
140g superfine almond flour
126g powdered sugar
110g aged egg whites, room temperature - about 4 large eggs
⅛ teaspoon of cream of tartar
110g granulated sugar
gel food coloring - optional
#macaron #macarons #macaronart #wreath #wreaths #christmasbaking #christmasbakingday #holidaybaking #easyrecipeasy #easyrecipes #easyrecipeathome #Christmas #christmastime
Yule Cranberry Orange Bread Magick???? With Orange Glaze ???? Yule Recipes
Yule Recipe! Let's celebrate Yule by baking Yule Cranberry Orange Bread Magick with an Orange Glaze. ???? Then we'll be having a chat about the magickal correspondences of oranges and cranberries drawing on their history and lore.
Many Yule Blessings Friends!
???? Yule Cranberry Orange Bread Recipe
???? Bread Ingredients:
2 Cups Flour
1 ½ tsp Baking Powder
½ tsp Baking Soda
Dash of Salt
1 Tbsp Orange Zest (Zest of 2 Oranges)
¼ Cup Melted Butter
1 Cup Sugar
1 Egg
⅔ Cups Orange Juice (4½ Freshly Squeezed Oranges)
1 ½ Cups Cranberries (I used frozen)
???? Glaze Ingredients
3/4 Cup Icing Sugar
2 Tbsp Orange Juice
1 tsp of Vanilla Extract (or to taste)
???????? Recipe
Grate zest from 2 oranges.
If using freshly squeezed orange juice, juice oranges.*
Blend together flour, baking powder, baking soda, salt and orange zest.
In separate bowl mix together butter, egg, sugar, and orange juice.
Blend wet and dry ingredients then mix in cranberries
Bake about 1 hour at 350F.
Let cool, and remove from pan, then glaze.
*I juiced my oranges by hand - a hand juicer, or electric juicer are also great options. You can also easily substitute freshly squeezed orange juice for juice that is already prepared :)
Recipe Inspired By -
????????️ Yuletide Altar Tour -
???? Patreon:
☕ Insta:
???? Magickal Email Newsletter:
More Reading on Cranberries & Orange Lore:
Music Credits:
God Rest Ye Merry Gentlemen by Half Giant -
Wonders of Light by Snow Dept. -
Who Would Have Thought by Snow Dept. , Sam Shore -
Editing Software: Filmora 9