Desserts on chromic

Mini Banana Chocolate Chip Muffins

Sat, 25 Jan 2025 00:00:00 +0000

Preheat oven to 350°F. Spray a 24-cup mini muffin pan generously with non-stick cooking spray.
In a large bowl, melt the butter and let cool slightly. Whisk in the sugar then the eggs and vanilla. Stir in the flour and baking soda. Fold in the mashed bananas until just combined. Gently stir in the chocolate chips.
Fill each prepared muffin cup almost full with batter. Garnish the top of the batter with some mini chocolate chips, if desired.
Bake muffins for 12-15 minutes or until golden brown and a toothpick inserted comes out clean. Let the muffins cool in the pan for 5 minutes before removing to a wire rack to cool completely.

Sat, 25 Jan 2025 00:00:00 +0000

Fri, 18 Aug 2023 00:00:00 +0000

600 g petits fruits surgelés non décongelés (ou 1L/4 tasses de petits fruits frais)
4 oeufs
250 ml lait
5 ml extrait de vanille pur
125 ml cassonade légèrement tassée
1 L flocons d’avoine à cuisson rapide

Préchauffer le four à 180°C (350 °F). Placer la grille au centre du four.
Répartir les fruits dans un grand plat allant au four de 20 cm x 28 cm (8 po x 11 po).
Dans un grand bol, fouetter les oeufs. Incorporer le lait, la vanille et la cassonade.
Ajouter l’avoine, bien mélanger puis étendre la préparation
Cuire au four 30 minutes. Laisser tiédir avant de servir.

Fri, 18 Aug 2023 00:00:00 +0000

Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8-inch square pan.
In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. Spread batter into prepared pan.
Bake in preheated oven for 25 to 30 minutes. Do not overcook.
Frost brownies with chocolate frosting while they are still warm.

Fri, 18 Aug 2023 00:00:00 +0000

Heat oven to 350°F.
In 13x9-inch pan, place 4 (6-oz) ceramic ramekins.
In small bowl, slightly beat egg yolks with wire whisk.
In large bowl, stir whipping cream, 1/3 cup granulated sugar and the vanilla until well mixed.
Add egg yolks; beat with wire whisk until evenly colored and well blended.
Pour cream mixture evenly into ramekins.
Carefully place pan with ramekins in oven.
Pour enough boiling water into pan, being careful not to splash water into ramekins, until water covers two-thirds of the height of the ramekins
Bake 30 to 40 minutes or until top is light golden brown and sides are set (centers will be jiggly)
Using tongs or grasping tops of ramekins with pot holder, carefully transfer ramekins to cooling rack.
Cool to room temperature, about 2 hours.
Cover tightly with plastic wrap; refrigerate until chilled, at least 4 hours but no longer than 48 hours
Uncover ramekins
Gently blot any liquid from tops of custards with paper towel.
Sprinkle 2 teaspoons granulated sugar over each chilled custard.
Holding kitchen torch 3 to 4 inches from custard, caramelize sugar on each custard by heating with torch about 2 minutes, moving flame continuously over sugar in circular motion, until sugar is melted and light golden brown.
Serve immediately, or refrigerate up to 8 hours before serving

Fri, 18 Aug 2023 00:00:00 +0000

Preheat oven to 375 degrees. In a bowl, whisk together baking mix, granulated sugar, raisins, and zest. In another bowl, whisk together cream and egg; stir into baking-mix mixture until a dough forms. Pat into a 6-inch round on a parchment-lined baking sheet. Brush with cream; sprinkle with sanding sugar. Cut into 8 wedges, and pull them 2 inches apart.
Bake scones until golden brown, about 20 minutes. Let cool completely on pan on a wire rack.

Fri, 18 Aug 2023 00:00:00 +0000

Preheat oven to 325 degrees F (165 degrees C). Grease a 6-cup muffin pan.
In a medium bowl, mix together the graham cracker crumbs, sugar, and margarine with a fork until combined. Measure a rounded tablespoon of the mixture into the bottom of each muffin cup, pressing firmly. Bake in the pre-heated oven for 5 minutes, then remove to cool. Keep the oven on.
Beat together the cream cheese, sugar, lemon juice, lemon zest and vanilla until fluffy. Mix in the egg.
Pour the cream cheese mixture into the muffin cups, filling each until 3/4 full. Bake at 325 degrees F (165 degrees C) for 25 minutes. Cool completely in pan before removing. Refrigerate until ready to serve.