CHOCOLATE RASP RECIPES

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LEMON RASPBERRY CAKE WITH LEMON CREAM CHEESE FROSTING ...



Lemon Raspberry Cake with Lemon Cream Cheese Frosting ... image

Provided by Valerie Bertinelli

Categories     dessert

Total Time 2 hours 20 minutes

Cook Time 50 minutes

Yield 6 to 8 servings

Number Of Ingredients 17

1 stick unsalted butter, softened, plus more for the pans
1 1/2 cups granulated sugar 
1/2 cup vegetable oil 
2 teaspoons finely grated lemon zest plus 2 tablespoons fresh lemon juice 
1 1/2 teaspoons vanilla extract 
3 large eggs 
2 cups all-purpose flour 
1 1/2 teaspoons baking powder 
1 teaspoon kosher salt 
1 cup whole milk 
1 stick unsalted butter, softened
8 ounces cream cheese, softened 
1 teaspoon finely grated lemon zest plus 3 tablespoons fresh lemon juice 
1 teaspoon vanilla extract 
5 1/2 cups confectioners' sugar 
1/4 cup raspberry jam 
About 1 1/2 cups raspberries 

Steps:

  • For the cake: Preheat the oven to 350 degrees F. Butter two 9-inch cake pans, then line the bottoms with parchment paper and butter the paper.
  • Combine the butter, granulated sugar, oil, lemon zest and vanilla together in a large bowl. Beat with an electric mixer until light and fluffy. Beat the eggs in, one at a time. Beat in the lemon juice.
  • Whisk the flour, baking powder and salt together in a bowl.
  • Add the flour mixture to the butter mixture in 3 batches, alternating with the milk and beginning and ending with the flour.
  • Divide the batter evenly between the two prepared cake pans. Bake in the center of the oven until a wooden pick inserted in the center comes out clean, 20 to 25 minutes. Cool in the pan for 10 minutes, then run a thin knife around the edges of the pans and invert onto racks to cool completely.
  • For the frosting and filling: Beat the butter, cream cheese, lemon zest and juice and vanilla together in a large bowl with an electric mixer until very smooth. Add the confectioners' sugar and beat until incorporated and smooth. Separate 1 cup of the frosting to a bowl. Mix the jam into the cup of frosting.
  • Spread the raspberry frosting on top of one cake layer. Arrange most of the raspberries on top (reserve 7 or 8 for the top of the cake). Carefully put the second cake layer on top. Take about 1 cup of the remaining plain frosting and use it to cover the entire cake in a thin, even layer (it is okay if it looks messy). Refrigerate the cake until the frosting is firm, about 20 minutes. Use the remaining frosting to evenly cover the cake. Mound the remaining raspberries in the center and serve.

GOURMET MAC & CHEESE RECIPE | JEFF MAURO | FOOD NETWORK



Gourmet Mac & Cheese Recipe | Jeff Mauro | Food Network image

Provided by Jeff Mauro, host of Sandwich King

Total Time 1 hours 15 minutes

Cook Time 35 minutes

Yield 8 to 10 servings

Number Of Ingredients 14

1 1/2 pounds cavatappi
Kosher salt and freshly ground black pepper 
16 ounces pancetta, small diced 
4 tablespoons unsalted butter 
5 tablespoons all-purpose flour 
2 cloves garlic, grated on a rasp 
1 tablespoon Dijon mustard 
1 teaspoon hot sauce 
4 cups whole milk 
8 ounces fontina cheese, grated 
8 ounces Gruyere, grated 
8 ounces Havarti cheese, grated 
4 ounces blue cheese, crumbled 
1 tablespoon chopped fresh chives

Steps:

  • Preheat oven to 350 degrees F.
  • Boil pasta in boiling salted water until very al dente?about 3 minutes less than the box instructions (it will finish in the oven).
  • Render pancetta in a large oven-safe pan or French braiser over medium heat until still chewy and not quite crispy, about 20 minutes (it will finish crisping in the oven). Remove pancetta and drain all but 1 tablespoon rendered fat. Add butter, melt and then add flour to make roux. Whisk until smooth, then cook until blonde in color, 2 to 3 minutes. Add garlic, Dijon and hot sauce. Whisking vigorously, slowly add milk. Bring to simmer, whisking constantly, then cook, whisking occasionally, about 5 minutes.
  • Add fontina, Gruyere, Havarti and blue cheese and season with salt and pepper. Mix in pasta until fully coated. Cover entire top with pancetta and bake until bubbly and gooey, 10 to 15 minutes. Sprinkle with chives and serve immediately.
  • Unbaked Gourmet Mac & Cheese can be made ahead of time and stored in the fridge. Bring to room temperature before baking, and add on another 10 minutes in the oven.

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