http___www.urbanstandard.rs_barsunasto-crvena-torta__1.xml
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Hello friends of I Heart Nap Time, I’m Melissa from No. 2 Pencil, and I am thrilled to be sharing my recipe for Pumpkin Cinnamon Roll Pancakes today. Pumpkin Cinnamon Roll pancakes are the perfect breakfast for fall. Tender pumpkin pancakes with a buttery, cinnamon swirl, topped with a decadent cream cheese glaze. These pancakes where inspired by my popular recipe for Sour Cream Cinnamon Roll Pancakes. {Pumpkin cinnamon roll pancakes} Cream Cheese Glaze - 4 ounces of softened cream cheese - 1 teaspoon of vanilla extract - 1 cup of powdered sugar - 1/2 cup of heavy cream - Milk as needed In the bowl of a stand mixer, beat cream cheese, vanilla and powdered sugar together until well combined. Add heavy cream and mix. If mixture is too thick, add a splash of milk to get to a pourable consistency. Cinnamon Swirl Mixture - 1 stick of butter, softened to room temperature - 1/2 cup of dark brown sugar - 2 teaspoons of cinnamon Stir together by hand and add to disposable piping bag or plastic baggie. Set aside. Pumpkin Pancakes adapted from All Recipes - 2 cups of all-purpose flour - 3 tablespoons of firmly packed dark brown sugar - 2 teaspoons of baking powder - 1 teaspoon of baking soda - 1 teaspoon of cinnamon - 1/2 teaspoon of kosher salt - 1 1/2 cups of low fat 2% milk - 1 cup of canned 100% pure pumpkin - 1 egg - 2 tablespoons of melted and cooled butter - 2 tablespoons of apple cider vinegar In a large bowl, combine flour, sugar, baking powder, baking soda, cinnamon, and salt and whisk together. In a medium bowl, combine remaining ingredients and mix well. Add wet ingredients to dry ingredients and stir just until combined. Instructions: Step 1: Preheat electric nonstick griddle to about 325 degrees. Step 2: Prepare cream cheese glaze, and set aside so it is ready to be poured on the piping hot pancakes. Step 3: Prepare the cinnamon swirl mixture by stirring together softened butter, dark brown sugar, and cinnamon. Transfer the mixture to a disposable piping bag or a plastic baggie, and snip off the end. Step 4: Prepare the pumpkin pancake batter and pour it onto the hot griddle using a 1/4 cup measuring cup. Step 6: After about eight minutes, or when the edges start to look done, use a wide spatula sprayed with nonstick cooking spray to flip the pancakes. They will take on this gorgeous golden color. The best part is, they taste even better than they look. My family went crazy for these pancakes, and I know yours will too. Thanks for sharing this yummy recipe today! I can’t wait to try it! For more recipes make sure to check out our recipe box. Have a great day!
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Kategorija vesti: Green • Kulinarstvo Baršunasto crvena torta Baršunasto crvena torta dramatična je po svom izgledu zbog jarko crvene boje i kremasto bele glazure. Ovaj dezert popularan je najviše u Americi i Kanadi. Mnogi ga nazivaju đavoljom hranom, jer sa toliko bogatim ukusom, mora da je nemoralna i nešto grešna… Začarajte svoje goste ovom neverovatno ukusnom poslaticom. Kod ove crvene torte slojevi su pečeni i hlađenji, pa je najbolje tortu čuvati u frižideru( nekoliko sati) ili u zamrzivaču( najmanje jedan sat) pre glazure. To je značajan korak u daljem širenju glazure je je kao svež pečeni kolač jako krhka pa direktnim dolivanjem glazure može da se pokida.. Tip glazura koje se koriste može da varira. Može se koristiti krem sir, ili maskarpone italijanski sir, koji je napravljen od kravljeg mleka. Pored krem sira i markaponea ova glazura sadrži šlag i tako nastaje meka i kremasta glazura… Potrebni sastojci: Kora: - 2 ½ šolje brašna - 1 / 2 kašičica soli - 2 kašike kakao praha - 1 / 2 šolje putera, otopljenog na sobnoj temperaturi - 1 / 2 šolje belog šećera - 2 jaja - 1 kašičica ekstrakta vanile - 1 šolja maslaca - 2 kašike crvene boje za kolače - 1 kašičica vinskog sirćeta - 1 kašičica soda bikearbone - 1-8 grama krem sira - 1-8 grama maskarpone sira - 1 kašičica vanilinog šećera - 1 šolja šećera - 1 1 šolje slatke pavlake (35-40% m.masti) Način pripreme: Zagrejte rernu na 350 °C. U posudi za mešanje pomešati brašno, so i kakao prah. Izmutiti. Pomoću miksera ili ručno mešati buter dok ne omekša. Dodati šećer i sve to zajedno mešati dok smesa ne dobije svetlu boju. Zati dodati jaja, jedno po jedno, mešati nakon svakog dodavanja. Na kraju dodati ekstrakt vanile i sve zajedno mešati. U činiju za merenje pomešati maslac sa crvenom bojom. Uz mikser na malim brzinama, naizmenično dodavati brašno i maslac. U drugoj šoljici pomešajte sirće i sodu bikarbonu, a zati brzo dodati na testo torte. Podelite testo na dva dela i pecite u rerni oko 25-30 minuta, proverite jednostavno da li je gotovo, tako što ćete čačkalicom bockati testo sve do trenutka dok čačkalica ne izlazi čista. Nakon toga kore moraju da se hlade, zamotajte ih u plastične folije i stavite u fižider najmanje sat vremena… Priprema glazure: U činiju staviti krem sir i maskarone sir, mutiti dok se masa ne sjedini. Dodati vanilin šećer i običan šećer sve dok masa ne postane kompaktna. Zati dodati slatku pavlaku. Ukoliko vam je potrebno dodavati više šećera ili krema sve dok masa ne bude dosledna. Spajanje: Nožem iseći svaku koru na tanak sloj. Time dobijate četiri sloja. Stavite jedan sloj, pa preko premažite glazuru, zatim opet sloj kore i sve tako dok ne istrošite sav materijal. Na kraju vrh torte možete ukrasiti kokosom.. Ova torta dovoljna je za 10-12 osoba…