Plum Upside-Down Cake ~ Bolo de Ameixa

Recipe by Food & Wine Magazine, Photos by Priscillakittycat

Recipe by Food & Wine Magazine, Photos by Priscillakittycat

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3/4 cup sugar
1/3 cup water
2 tablespoons unsalted butter, softened
1 1/2 pounds medium plums (about 6), pitted and cut into 1/2-inch-thick wedges

1/2 cup crème fraîche
2 tablespoons whole milk
2 teaspoons pure vanilla extract
1 1/2 cups all-purpose flour
2/3 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 sticks unsalted butter, softened
2 large eggs, beaten
Whipped cream, for serving

Prepare the plums: Preheat oven 325 F.  In a saucepan, combine the sugar and water and bring to a boil without stirring. Cook over high heat, washing down the side of the saucepan with a wet pastry brush, until an amber-colored caramel forms, 5 to 7 minutes. Remove from the heat and whisk in the butter. Immediately pour the caramel into a 9-inch (2 inches deep) metal cake pan. Carefully arrange the plum wedges in the caramel in concentric circles.

Make the cake: In a small bowl, whisk the crème fraîche with the milk and vanilla. In a large bowl, using a hand mixer, mix the flour with the sugar, baking powder, baking soda and salt. At low speed, beat in the butter until the mixture resembles moist crumbs, about 30 seconds. Beat in the eggs at low speed until incorporated, then beat the batter at medium-high speed until light and fluffy, about 1 minute; scrape down the side of the bowl. At medium speed, beat in the crème fraîche mixture until smooth, about 30 seconds. Scrape the batter over the plums and gently spread 
in an even layer.

Bake the cake in the center of the oven for 55 to 60 minutes, until golden and springy. Let cool in the pan on a rack for 30 minutes, then invert the cake onto a serving plate. Cut into wedges and serve warm or at room temperature with whipped cream.


¾  copo de açúcar
1/3 copo de agua
2 colheres de sopa de manteiga sem sal, amolecida
680 gramas de ameixas, sem a semente, cortadas em fatias de 1.3 cm

½ copo de creme fresco
2 colheres de sopa de leite integral
2 colheres de sopa de extrato de baunilha
1 ½ copos de farinha de trigo
2/3 copos de açúcar
1 colher de chá de fermento em pó
½ colher de chá de bicarbonato de sódio
½ colher de chá de sal
1 ½ tabletes de manteiga sem sal, amolecida (160 gr)
2 ovos grandes, batidos
Chantilly, para servir

Prepare as Ameixas:  Aqueça o forno, 325 F (160C).  Numa panela coloque o açúcar e a agua.  Deixe ferver sem mexer.  Enquanto a calda cozinha no fogo alto, use uma escova pastelaria molhado para molhar os lados da panela com agua até a calda ficar com a cor de âmbar (5-7 minutos).  Retire a panela do fogo, acrescente a manteiga sem sal e bata com o batedor.  Imediatamente despeje a calda numa fôrma de 23 cm de largura e 5 cm de altura.  Arranje as ameixas cuidadosamente em cima do caramelo.

Faça o Bolo: Numa tigela pequena bata o creme fresco com o leite e a baunilha.  Numa tigela grande, usando a batedeira elétrica, bata a farinha, o açúcar, pó Royal, bicarbonato e o sal.  Em velocidade mínima, acrescente a manteiga até a mistura parecer uma farofa, uns 30 segundos.  Ainda com a batedeira ligada na velocidade mínima, acrescente os ovos até incorporarem na massa e depois bata a massa na velocidade média até ficar leve e fofa (um minuto); pare a batedeira para raspar as beiradas da tigela e acrescente a mistura do creme fresco e bata na velocidade média até a massa ficar consistente (30 segundos).  Despeje a massa por cima das ameixas cuidadosamente.

Asse o bolo por 55-60 minutos.  O bolo deve ficar dourado.  Deixe esfriar na fôrma durante 30 minutos e depois vire no prato de servir.  Sirva ainda quente ou espere o bolo atingir temperatura ambiente.  Sirva com creme chantilly.

Rats on Cheesecake ~ Ratos no Cheesecake

2 rat

Recipe by Redbook Magazine, Photos by Priscillakittycat

Recipe by Redbook Magazine, Photos by Priscillakittycat

This cheesecake is awesome!  The little rats are so, so cute and they are entirely edible, made from strawberries covered in chocolate and sprinkled with black decorating sugar.  The ears and fangs are almonds.  The tails are made from gummy candy cut into thin strips and dipped in chocolate.  Halloween guests will beg for more “rats on cheese”.  I took the recipe from Redbook online, September 2007.

1½ c. ground chocolate wafers
4 tbsp. Sugar
5 tbsp. butter

2 package cream cheese
½ c. Sugar
2 large eggs
½ tsp. grated orange zest
½ c. sour cream
Yellow food coloring

Heat oven to 350°F. Grease a 9-inch tart pan with removable bottom.

Combine cookie crumbs, sugar, and melted butter in a medium bowl; stir well. Press crumbs evenly onto bottom and sides of prepared tart pan. Bake until fragrant and lightly toasted, about 7 to 10 minutes. Transfer to a wire rack to cool. Reduce oven temperature to 325°F.

Beat cream cheese and sugar in a medium bowl, until light and fluffy, about 2 minutes. Add eggs, one at a time, beating well after each addition and making sure to scrape sides of the bowl. Add orange zest and sour cream and beat until just blended.

Add 4 drops of yellow food coloring and stir well to blend. Remove 1/2 cup of the cheesecake batter and place into a small bowl. Add 5 drops of yellow food coloring to the 1/2 cup batter and stir well. Spoon into a resealable bag.

Pour light yellow batter into baked tart crust and smooth top. Snip a very small corner from bag with darker yellow batter. Pipe random spots of batter on top of the tart in a variety of sizes to make the cheese holes. Bake tart until lightly puffed and center is just set, 30 to 35 minutes. Transfer to a wire rack; cool completely. Refrigerate at least 2 hours before serving. Serve with Chocolate Rats.

Chocolate Rats

8 large strawberries
sliced almonds
1 container dipping chocolate
½ c. black decorating sugar
Yellow and brown candy-coated chocolate-covered sunflower seeds
slivered almonds
Black licorice laces

Line a cookie sheet with wax paper. Trim a small piece from one side of each strawberry so they can rest horizontally on wax paper. Insert 2 sliced almonds — about 1 inch from pointed end of strawberry and about 1 inch apart — to make the ears of the rat.

Follow heating directions for dipping chocolate. Insert a fork into the large end of a strawberry. Holding strawberry on fork over container of dipping chocolate, spoon chocolate over strawberry to coat. Allow excess chocolate to drip off, tapping fork lightly. Sprinkle with black sugar to coat and transfer strawberry to prepared cookie sheet. Add yellow candies for the eyes, slivered almonds for the teeth, and brown candies for the nose. Repeat with the remaining 7 strawberries. Refrigerate rats until ready to serve.

Make a hole with a toothpick in back side of a chocolate-covered strawberry and insert one end of a 4-inch piece of black licorice for the tail. Repeat with the remaining 7 strawberries. Serve with Creepy Critter Cheesecake.


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