mytastyaddictionss-blog
My Tasty Addiction
Recipes so good, you'll be addicted.
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Sweet Potato Buns with an Apple BBQ Chicken Filling
Sweet Potato Buns with an Apple BBQ Chicken Filling
For the Sweet Potato Bread:
1 lb pre-made Pizza Dough
1/3 cup mashed sweet potatoes
1 egg
2 tbsp water
For the Apple BBQ Chicken Filling:
1 lb boneless, skinless chicken breasts
2 cups chicken broth
3/4 cup apple juice, divided
1/4 of an onion, finely diced
1 carrot, finely diced
1/2 apple, finely diced
1 cup ketchup
1/4 cup vinegar
1/4 cup soy sauce
2 tsp honey
1/2 tsp garlic powder
1/4 tsp pumpkin pie spice
1 tsp chili powder
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On a well floured surface, knead the pizza dough and mashed sweet potato until well combined. Allow the dough to rest for at least 10 minutes, or while preparing the chicken filling.
In a pot, combine the chicken breasts, chicken broth, and 1/2 cup apple juice. Bring to a boil, then reduce the heat to low and simmer for 45 minutes to an hour. Transfer the chicken breasts to a cutting board and allow to rest for 10 minutes. Shred with a fork and set aside.
In a saucepan, saute the onions, carrots, and apples until tender, about 5 minutes. Add the ketchup, remaining 1/4 cup apple juice, vinegar, soy sauce, honey, chili powder, pumpkin pie spice, and garlic powder. Cook over medium low heat for 15 minutes.
Add the shredded chicken to the apple BBQ sauce. Stir until the chicken is well coated by the sauce.
Divide the sweet potato dough into 8 portions. Roll each portion into a 3 to 4 inch circle and add a large spoonful of the chicken filling.
Pull up the edges of the dough and pinch to seal the bottom. Place, seam side down, onto a greased baking sheet. In a small bowl, whisk together the egg and water to make an egg wash. Brush the tops of each roll with the egg wash and bake for 30 minutes at 375 degrees F.
#dinner#lunch#recipes#food#bbq#chicken#cooking#baking#food photography#rolls#bread#apples#sweet potato
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Looks delicious! A great way to use up my extra zucchini and coconut milk!
From The Kitchn Blog: Thai Green Coconut Curry with Chicken and Zucchini X
“Green curry with coconut milk is one of my favorite Thai dishes. It’s sweet, rich, and spicy, a great dish for those of us who believe that hot and spicy food is a great way to cool off in the summertime! Making curry from scratch used to seem a daunting prospect for a weeknight supper, but a Thai friend gave me this easy recipe for restaurant-style green curry that only calls for a handful of ingredients. This is a dish you can put on the table in just about half an hour, thanks to a good brand of green curry paste, and it turns out a silky smooth coconut curry sauce with tender chicken, green zucchini, and glowing heat.
This recipe really couldn’t be easier. You use a can of good green curry paste, found at the Asian grocery, and sauté it with a little oil. Add coconut milk, chicken, and simmer. Ta-da — really delicious and spicy green curry.
For the curry paste I use the Maesri brand, which is in little green cans you can find at your local Asian grocery. Good quality coconut milk is important, too; I use Chaokoh.”
serves 6 to 8 (freezes well)
1 pound zucchini
1 to 1 1/2 pounds boneless chicken breast or thighs
Vegetable oil
2 to 4 ounces Thai green curry paste, such as Maesri
2 cans good quality coconut milk, such as Chaokoh
Fish sauce, to taste
Sugar, to taste,
Soy sauce, to taste
Chop the zucchini into 1/2-inch-wide half moons (cut these in half if the zucchini is very large) and set them aside. Cut the chicken into even, bite-sized chunks about 1-inch long and set aside.Open the cans of coconut milk and set them to the side.
Heat a drizzle of vegetable oil in a 4-quart (or larger) Dutch oven or heavy pot set over medium-high heat, and when the oil is hot, add the curry paste. (For a fully tongue-tingling experience, use the full 4-ounce can. If you have a lower tolerance for heat, use half the can.) Fry the paste for 2 minutes, stirring frequently. This will be quite pungent, so turn on the fan!
Scoop the thickened coconut solids out of both cans of coconut milk, leaving the watery milk below. Fry this for about 2 minutes with the curry paste too, until the oil starts to separate out, forming beads on top of the curry paste. Add the chicken pieces and sauté for about 1 minute.
Add the rest of the coconut milk. Reduce the heat to medium low and simmer until the chicken is cooked through — about 10 minutes.
When the chicken is done, add the zucchini and simmer just until they’re tender. Taste and adjust seasonings with fish sauce, sugar, and soy sauce until it is balanced enough for your tastes.
Serve with rice or rice noodles. This keeps well, freezes well, and does great made the night before and heated up the next day.
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S’more Pancakes
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Personal Egg Topped Pizzas with Ricotta, Chicken, Mushrooms, and Spinach
I love pizza, as long as it's not pepperoni or cheese, so the more toppings, the better. One of my favorite combination of pizza toppings is spinach and ricotta. Instead of making the usual spinach and ricotta pizza though, I exchanged the usual sauce for vodka sauce and added chicken, mushrooms, and a sunny side up egg. But when my sister came into the kitchen and saw the egg on top of a pizza, she freaked out. "Who puts eggs on pizza??"
I came across the idea of using eggs as a pizza topping when my cousin in DC took me to a restaurant that let you add as many toppings on your pizza as you wanted, including a sunny side up egg. As the pizza bakes, the egg whites cook, but the yolk stays runny. The pizza crust soaks up the goodness from the yolk. It's the perfect topping on pizza.
Personal Egg Topped Pizzas with Ricotta, Chicken, Mushrooms, and Spinach
1 lb pizza dough (can be store bought, but I've provided my own recipe at the bottom)
4 tsp olive oil
1/2 cup vodka sauce
2 garlic cloves
3/4 cup crimini mushrooms, sliced
4 ounces cooked chicken, diced
1/2 cup ricotta cheese
2 tbsp parmesan cheese, grated
3/4 cup spinach
2 cups grated mozzarella cheese
4 eggs
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Preheat the oven to 475 degrees F. Divide the dough into 4 equal sized portions, about 4 ounces each. Roll into balls and allow to rest while preparing the toppings.
In a pan over medium heat, saute the garlic and mushrooms for about 5 minutes, or until mushrooms have softened. Remove from heat and set aside.
Stretch each dough ball into 6-inch circles and place on a lightly floured baking sheet.
Brush each pizza with 1 tsp olive oil.
Spread 2 tbsp of vodka sauce on each pizza, leaving about 1/2 inch border around the edge. Evenly distribute the cooked mushroom mixture, diced chicken, and spinach among the four pizzas.
In a small bowl, combine the ricotta and parmesan cheese. Spoon small dollops of the ricotta mixture on top of the spinach. Top with 1/2 cup mozzarella cheese per pizza. Bake in the oven for 5 minutes, then remove from the oven and crack an egg on top of each pizza. Return to the oven to bake for another 7-8 minutes, or until the egg white is cooked and the cheese has browned. Slice and serve.
Note: While I made four personal (6-inch) pizzas, you can make one 12-inch pizza instead.
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Bread Maker Pizza Dough (makes enough for two 12-inch pizzas)
1 1/2 cups warm water
1 envelope (2 1/4 tsp) yeast
2 tsp sugar
2 tbsp olive oil
4 cups flour (I like to use 2 cups all purpose and 2 cups bread flour)
1 tsp salt
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In a bread maker, combine the warm water, yeast, salt, and olive oil. Add the flour, then the salt. Set the bread maker to dough setting. When done, the dough is ready to use. If not using immediately, divide the dough into two balls, then wrap and refrigerate for up to one week.
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Tilapia with Peppers, Mangoes, and Coconut Rice
While I loved the coconut rice and the slightly spiced tilapia, it was the peppers and mangoes that made this dish so addicting. I could make a large batch of this and spoon it on top of chicken, fish, or just plain rice for a quick meal. And while I made this dish with tilapia, you can use any other fish such as flounder, cod, or halibut.
Tilapia with Peppers, Mangoes, and Coconut Rice
For the Mango and Peppers
1 red bell pepper
1 onion
1 cup mangoes, diced into 1/2 inch cubes
2 garlic cloves, minced
1/4 cup vinegar
1/3 cup brown sugar
1/4 cup raisins
1 1/2 tsp salt
1/2 tsp ground ginger
1/4 tsp cayenne pepper
3/4 tsp cumin
3/4 tsp ground coriander
For the Tilapia
1 lb tilapia fillets
2 tsp chili powder
1 tsp salt
1 tsp honey
For the Coconut Rice
2 cups jasmine rice, uncooked
1 (13 oz) can coconut milk
1 1/2 cups water
1/2 tsp salt
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To prepare the mangoes and peppers: Dice the onions and peppers into small pieces. Saute the peppers and onions in a skillet over medium heat until tender and onions are translucent, about 5 minutes.
Add the mangoes, garlic, vinegar, brown sugar, raisins, salt, ground ginger, cumin, coriander, and cayenne pepper. Cook for another 10 minutes. Remove from heat and set aside.
To prepare the tilapia: Heat a pan on the stove over medium high heat. Pour enough oil to coat the bottom of the pan. Season the tilapia with the salt, chili powder, and honey. Place the fillets in the pan and cook until browned on each side. Remove from heat and set aside.
To prepare the coconut rice: In a pot, combine the rice, coconut milk, water, and salt. Bring to a boil, then reduce the heat to low. Cook, covered, for another 20 minutes. Do not uncover while cooking, or you will end up with hard rice. Remove from the heat and allow to sit for another 10 minutes before uncovering and fluffing.
To assemble: Place the rice on the bottom of the serving platter. Arrange the tilapia fillets on top. Pour the mango and peppers on top. If desired, garnish with sliced scallion.
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Pan de Sal French Toast
I'm currently going through my french toast and pancakes phase, so I've decided to "french toast" as many different foods and dishes as I can. This morning, I made french toast out of Pan de Sal, a Filipino staple. My parents load up on these sweet rolls whenever they visit a Filipino store, so my fridge was filled with plenty of them!
Instead of using the normal egg and milk custard for this french toast recipe, I changed it up a bit with a more Filipino adaption by using condensed milk. To make things more interesting, I drizzled on some peanut butter sauce. Now if only I had bananas...
Pan de Sal French Toast
4 large Pan de Sal rolls
1/2 cup plus 1 tbsp condensed milk, divided
2 eggs
1 tsp cinnamon
2 tbsp creamy peanut butter
Bananas (optional)
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Slice each roll in half horizontally, creating 8 pieces of bread. In a bowl, combine 1/2 cup condensed milk, eggs, and cinnamon and stir until smooth.
Heat a skillet or griddle over medium heat. Grease with butter or cooking spray. Dip to soak the slices of Pan de Sal with the egg mixture and cook on both sides until golden brown. Transfer to a serving platter.
In another bowl, combine the peanut butter and remaining condensed milk. Heat if necessary to create a smooth sauce. Drizzle the peanut butter sauce over the Pan de Sal. Top with sliced bananas, if using.
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French Toast meets Waffle meets Croque Madame
I've had a very sugary week, so I needed a break from all the sweets and craved for a more savory brunch instead. One of my favorite brunch dishes is the Croque Madame - a French ham and cheese sandwich, topped with a cheese sauce and a sunny side up egg. Because I felt the need to make french toast, I decided to add my own twist to this classic sandwich by battering the sandwich and cooking it in a waffle maker.
I could have used a panini press or a skillet instead, but a waffle maker creates a crispier (and prettier) sandwich. Plus, the cavities hold the cheese sauce and egg well, making a much more flavorful sandwich. Of course, if you aren't a fan of eggs, you can omit it and make a croque monsieur instead.
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French Waffled Croque Madame
2 tbsp butter
2 tbsp flour
2 1/3 cup milk, divided
1/4 tsp salt
Pinch nutmeg
8 thick slices of bread
3 eggs
1 tsp garlic salt
1 tsp dried parsley
2 tbsp grated parmesan cheese
4 tsp mayo
8 oz sliced ham
1 1/2 cups grated gruyere cheese, divided
4 eggs, cooked sunny side up
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In a saucepan, combine the butter and flour and cook over medium heat for about 1 to 2 minutes. Slowly whisk in 1 1/3 cup milk, bring to a boil, then lower the heat and simmer for about 5 minutes. Add the salt, nutmeg, and 1/2 cup gruyere cheese. Stir until the cheese is melted. Set aside.
Spread 1 tsp of mayo per slice of bread for 4 slices. On the other 4 slices, spread about 1 tbsp of the sauce each. On top of the mayo, divide the turkey evenly among 4 of the slices. Add 1/4 of gruyere per sandwich over the ham, and top with the cheese-sauced bread. Tightly wrap each sandwich in plastic wrap and refrigerate for 30 minutes (this is optional, only to help keep the sandwich together when dipping in the custard).
Preheat and grease a waffle maker. If you don't have one, you can also use a skillet or a panini press.
In a bowl, combine the remaining 1 cup milk, eggs, garlic salt, dried parsley, and parmesan cheese. Remove the sandwiches from the plastic wrap and dip them in the egg mixture.
Cook the sandwiches in the waffle maker until the cheese is melted and the bread is golden brown, about 5 minutes. Transfer to serving platter and top with remaining cheese sauce and one sunny side up egg per sandwich.
Makes 4 sandwiches
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Dessert for Breakfast: Banana Bread French Toast with Nutella
I found some banana bread in our fridge that was given to my family as a gift, so I decided to make some french toast out of it. Then I found some Nutella in our pantry, and I knew that was the only topping that would be better than maple syrup! It's great being able to start the day with a major sugar rush (and sugar crash).
1 loaf banana bread
3 eggs
1/4 cup milk
1 tsp cinnamon
2 tbsp Nutella
1 tbsp half and half
Caramel sauce
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Cut the banana bread into thick slices. Heat a skillet or griddle over medium heat and coat with cooking spray.
In a bowl, combine the eggs, milk, and cinnamon. Dip the slices of banana bread on both sides into the egg mixture. Cook on the stove until golden brown on both sides.
Heat the Nutella and half and half in the microwave for a few seconds. Stir until smooth. Drizzle the Nutella sauce over the banana bread french toast and finish with a drizzle of caramel sauce. Prepare for you sugar rush.
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Chili Makeover: Chicken Cocoa Chili
I love chili, but I'm very intolerant towards spicy foods. Fortunately, my favorite chili recipe is sweet with a slight kick to it. I decided to give it a little bit of a makeover by using lean ground chicken instead of beef as well as reducing the number of ingredients required, making preparation a little bit easier.
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1 pound lean ground chicken or turkey
1 onion, diced
2 cloves garlic, minced
2 (8 oz) cans tomato sauce
1/2 cup strong coffee
1 (14 oz) can chicken broth
1/4 cup packed brown sugar
1 tbsp plus 2 tsp chili powder
1 1/2 tsp ground cumin
1 1/2 tsp cocoa powder
1/2 tsp dried oregano
1/2 tsp cayenne pepper
1/2 tsp ground coriander
1/2 tsp salt
3 cups zesty corn and black bean frozen blend
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Heat a pot over medium heat and add a tablespoon of oil. Cook the ground meat, onion and garlic until the meat is no longer pink and onions are translucent. Add the remaining ingredients and bring to a boil. Reduce the heat to low and simmer for 1 1/2 - 2 hours.
I normally top my chili off with some sour cream and cheese, but this time I decided to take the healthier route and use plain greek yogurt and reduced fat cheese.
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Pavlova with Strawberries
When I want something that is light and sweet, Pavlovas satisfy my cravings. Pavlovas are fluffy on the inside, but crispy on the outside. The almost marshmallowy texture is paired with a whipped cream and strawberry topping. This is the perfect for the summertime, or when you want something light after a heavy meal.
Pavlova with Strawberries and Cream
4 egg whites
1 1/4 cups sugar
1 tsp vanilla
1 tsp lemon juice or vinegar
2 tsp cornstarch
For the topping:
2 cups heavy cream
1/4 cup powdered sugar
1 pint sliced strawberries, or mixed berries
2 tbsp sugar
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To make the pavlova: Preheat the oven to 300 degrees F. Trace a 9-inch cake pan onto a sheet of parchment paper. Flip the parchment over and place onto a baking sheet.
Beat the egg whites until soft peaks, then slowly pour in the sugar. Beat until stiff peaks, but not dry. Gently fold in the lemon juice or vinegar, vanilla, and cornstarch.
Spread the meringue onto the 9-inch template drawn on the parchment paper, spreading to the edges. Bake for 1 hour. Cool completely.
To make the topping: In a separate bowl, whip the heavy cream and powdered sugar until soft peaks.
In a small bowl, combine the strawberries (or mixed berries) and sugar. Allow to macerate for about 30 minutes before using.
To assemble: Transfer the pavlova to a serving platter. Spread the whipped cream on top and pour on some of the macerated berries. Reserve some of the berries for when serving.
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Banana Pancakes Made Easy!
1 banana, mashed
1 egg
1/4 tsp cinnamon, plus more for the yogurt
2 tbsp oatmeal
2 tbsp greek yogurt
1 tsp peanut butter
In a small bowl, combine the mashed banana, egg, oatmeal, and 1/4 tsp cinnamon. Heat a skillet over medium heat and spray with a little cooking spray. Pour batter onto the skillet using a 1/4 cup measuring scoop. Cook until bottom is browned, then flip over. Finish cooking until other side is browned (just like any other pancake). Transfer cooked pancakes to serving platter.
In another small bowl, combine the yogurt, peanut butter, and a sprinkle of cinnamon. Top the pancakes with the peanut butter yogurt and drizzle with some maple syrup.
Calories: 260
Fat: 9g
Carbs: 36g
Protein: 13g
Fiber: 4g
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The Healthier Side to Tuna Salad Sandwiches
1 (3oz) can chunk light tuna drained
2 tbsp plain greek yogurt
1 tsp lemon juice
Pinch of garlic salt
1/4 tsp chili powder
Handful of spinach, chopped
1 roma tomato, sliced
2 tbsp hummus
1 roll of 100-calorie sandwich thins (I love whole grain), toasted
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Combine the drained tuna, yogurt, lemon juice, garlic salt, chili powder, and spinach in a bowl. Add more yogurt if needed.
Spread the hummus on one side of the roll. Layer on the sliced roma tomato and tuna salad. Top with the other half of the roll and enjoy!
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And just in case you were wondering:
Calories: 260
Fat: 6g
Protein: 27g
Carbs: 33g
Fiber: 6g
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The Best of Both Worlds: ChocoFlan
For the bundt pan:
Softened butter (or butter spray) to coat the pan
1/4 cup cajeta or caramel sauce
For the cake:
10 tbsp butter, softened
1 cup sugar
1 egg
1 3/4 cup flour
3/4 tsp baking powder
3/4 tsp baking soda
1/3 cup cocoa powder
1/4 tsp salt
1 1/4 cup buttermilk
For the flan:
One 12oz can evaporated milk
One 14oz can condensed milk
4 oz cream cheese, softened
3 eggs
1 tbsp vanilla
Preheat the oven to 350 degrees F. Grease a bundt pan and pour the cajeta or caramel sauce on the bottom of the pan. Place the bundt pan in a large aluminum pan, which be used for the water bath while baking.
To make the cake: In a large bowl, cream the butter and sugar on medium speed until light and fluffy. Add the egg and beat until combined. In a separate bowl, sift together the flour, baking powder, baking soda, cocoa powder, and salt. Alternate adding the dry mixture and buttermilk to the butter mixture, starting and ending with the dry mixture. Scoop the batter on top of the cajeta in the bundt pan.
To make the flan: In a blender, combine all the ingredients and blend for 30 seconds or until smooth. Carefully pour the batter on top of the cake batter in the bundt pan.
Tightly cover the bundt pan with aluminum foil. Pour about one inch of hot water into the aluminum pan. Bake for about 1 hour to 1 hour 15 minutes, or until a toothpick comes our cleanly after being inserted into the cake. Remove the cake from the waterbath and allow to cool completely. Invert the cake onto the serving platter. Enjoy!
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Strawberries and Cinnamon Oatmeal
Strawberries and Cinnamon Oatmeal
1/2 cup oatmeal
1 cup water
1 cup milk, divided
5 strawberries, sliced
1/4 tsp cinnamon
2 tsp honey
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Combine the oatmeal, water, and 1/2 cup milk in a bowl or pot and cook until really thick (about 5 minutes on the stove or 3 minutes in the microwave). Top with sliced strawberries, remaining milk, cinnamon and honey.
Calories: 320
Fat: 6g
Carbs: 56g
Protein: 13g
Fiber: 6g
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Crepes, Crepes, and More Crepes
I was in Lexington this weekend visiting a friend, and we decided to go to Walmart to do some "people watching" (we were obviously bored). Since we were there, we decided to buy some food to make a dessert. Now, my friend is a GENIUS and was craving crepes, so he bought strawberries, bananas, and vanilla ice cream.
While waiting in line to pay, he exclaimed, "LET'S ADD BOOZE TO THE CREPES!" (hence explaining why he is a genius). When we got home, we looked through his liquor cabinet and found hazelnut kahlua. Excited, we sliced up the strawberries and bananas and poured on the liquor and sugar and just let it all macerate together into heavenly goodness.
We made the crepes and filled it with the drunken fruit. We heated the nutella in the microwave, drizzled it on the crepes, and topped it with ice cream and more nutella. It was SERIOUSLY the BEST crepes I have ever had. And we devoured the entire plate.
Drunken Fruit
1 pint strawberries, sliced
4 bananas, sliced
1/2 cup hazelnut kahlua
1/4 cup sugar
Crepes
1 cup flour
2 eggs
1/2 cup milk
1/2 cup water
1/4 tsp salt
2 tbsp butter, melted
Nutella (as much or as little as you want)
Ice cream (pick your flavor - we chose vanilla)
To make the drunken fruit: Combine all the ingredients and let it sit for about 30 minutes before using.
To make the crepes: Combine all the ingredients in a bowl and stir until no longer lumpy. Heat a pan over medium heat. Coat the pan with cooking spray or use a little butter. Swirl the pan while pouring the batter and pour just enough to coat the bottom of the pan. This may take a little practice to master. Cook for about 1 minute, then flip and cook until the other side is browned.
To assemble: Place one crepe on a plate. Fill with drunken fruit down the center of the crepe. Roll into a log. You can use the syrup from the fruit to help seal the crepe. Melt a little Nutella in the microwave and drizzle it on the crepe. Top with ice cream, more Nutella, and the syrup from the drunken fruit.
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Starting the New Year with Mangoes!
First, I have to say that mangoes are my ABSOLUTE favorite fruit, so I was excited when my mom asked me to make a mango cake for our New Years dinner. Normally, I would make a chocolate cake, but we decided to change it up a bit this year. I found this "yellow" velvet cake recipe (thanks to Cooking Fever), and decided to adapt my mango cake recipe to theirs!
My biggest challenge was finding the perfect frosting to pair with the mango cake. I felt that traditional buttercream would be too heavy with such a fruity cake, and the traditional cream cheese frosting was a bit too tangy. I decided to go with something simple, sweet, and light - marshmallow frosting.
It was a perfect combination! The cake was moist, dense, and rich. There was a subtle mango flavor, so I decided to add a little bit of mango cream cheese frosting as the filling to intensify the mango taste. A trick I love to use is to make the filling a little runny, and layer it on thin. The filling was extremely sweet, so the cake did not need much anyway. It was definitely a great way to start the new year!
Mango Cake
2 eggs
1 1/2 cups vegetable oil
2 cups sugar
2 cups cake flour, sifted
1 tsp salt
1 tsp baking soda
1 tbsp white distilled vinegar
1 tsp vanilla
1/2 cup buttermilk
1/2 cup mango chunks, pureed
Mango Cream Cheese Filling
2 oz cream cheese, softened
2 tbsp unsalted butter, softened
3 tbsp mango chunks, pureed
1/4 cup confectioner's sugar
Marshmallow Frosting
4 egg whites
1 1/2 cup sugar
2/3 cup water
To make the cake: Preheat the oven to 325 degrees F. Grease and line two 9-inch cake pans.
In a stand mixer, combine the sugar and oil and beat on medium speed until smooth. Add eggs and combine. Then add the buttermilk, mango pulp, and vanilla and mix to combine. In a separate bowl, combine the baking soda and vinegar until dissolved and pour into mango mixture. In another bowl, sift together the flour and salt and then add the dry ingredients to the wet. Be careful not to overmix!
Divide the batter between the prepared cake pans and bake for approximately 35 minutes, or until the top springs back when touched (the toothpick method will also suffice). Cool completely!
To make the filling: Beat the cream cheese and butter on medium speed until light and fluffy. Pour in the pureed mangoes and beat until combined. Scrape down the bowl to ensure everything is thoroughly mixed. Slowly add in the powdered sugar and mix until combined. The filling should be a bit runny, but if it becomes too difficult to work with, feel free to add more powdered sugar (just don't make it overly sweet!).
To make the frosting: In a bowl, whip the egg whites until soft peaks. While the egg whites are whipping, combine the water and sugar in a pot with a candy thermometer and boil until 240 degrees F. Once at the proper temperature, slowly pour the hot sugar mixture in the whipped egg whites while the mixer is running. Be careful not to let the sugar mixture hit the whisk as that would make the sugar go everywhere! Continue to beat the egg whites until the bowl is cool to the touch, which may take 5-10 minutes.
To assemble: If you want, you can slice each layer in half to make a 4 layer cake, but I chose to keep it at 2 thicker layers. Spread the cream cheese filling on the bottom layer, and watch it as the filling seeps into the cake. Be careful not to make it too thick of a layer or else it will seep down the sides as well. Top with the top layer of the cake and frost the outside with the marshmallow frosting. Decorate as you please!
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Mango Cake Balls!
Okay, so if you haven't noticed, I LOVE making cake balls. I mean, they're easier to make than building and decorating a pretty cake, but just as delicious! I figured since I had to make a mango cake for new years, I might as well make mango cake balls. This dessert was incredibly moist and had just the right sweet mango flavor to it.
Mango Velvet Cake
2 eggs
1 1/2 cups vegetable oil
2 cups sugar
2 cups cake flour, sifted
1 tsp salt
1 tsp baking soda
1 tbsp white distilled vinegar
1 tsp vanilla
1/2 cup buttermilk
1/2 cup mango chunks, pureed
Mango Cream Cheese Frosting
8 oz cream cheese, softened
1/2 cup unsalted butter, softened
3/4 cup mango chunks, pureed
1 cup confectioner’s sugar
1 to 2 packages almond bark or candy coating
Food coloring (if you want to make them pretty)
To make the cake: Preheat the oven to 325 degrees F. Grease and line two 9-inch cake pans.
In a stand mixer, combine the sugar and oil and beat on medium speed until smooth. Add eggs and combine. Then add the buttermilk, mango pulp, and vanilla and mix to combine. In a separate bowl, combine the baking soda and vinegar until dissolved and pour into mango mixture. In another bowl, sift together the flour and salt and then add the dry ingredients to the wet. Be careful not to overmix!
Divide the batter between the prepared cake pans and bake for approximately 35 minutes, or until the top springs back when touched (the toothpick method will also suffice). Cool completely!
To make the frosting: Beat the cream cheese and butter on medium speed until light and fluffy. Pour in the pureed mangoes and beat until combined. Scrape down the bowl to ensure everything is thoroughly mixed. Slowly add in the powdered sugar and mix until combined. The filling should be a bit runny.
To make the cake balls: Crumble the cake into a large bowl. Add some of the cream cheese frosting, but not all. Mix to combine and keep adding the frosting little by little until a dough forms. You may or may not use all of the frosting.
Scoop the dough into tablespoonfuls onto a baking sheet lined with parchment or wax paper. Roll the dough into balls. Melt the almond bark or candy coating and dip the cake balls in the candy coating. Decorate as desired (I drizzled purple coating on top). Refrigerate until hardened.
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