Tag Archives: Food Photography

Strawberry Coconut Amaretti CheeseCakes

Things I LOVE!  This is always a “repeat performance” and makes any day sweet and with Coffee, Tea or White Wine makes it a perfect day!

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Strawberry Coconut Amaretti CheeseCakes

For Strawberry Cakes

1 cup flour
1/3 cup sugar
1 teaspoon baking powder
1/2 tsp salt
1/3 cup cream
1 large egg
1 tablespoon melted butter
10 strawberries, pureed w/2 tsp seedless strawberry preserves
1 tablespoon maple syrup or honey
1/4 teaspoon strawberry extract

Directions: Preheat oven to 425 degrees.  Lightly grease a 12 cup macaroon pan. Combine all dry ingredients in bowl. Combine all wet ingredients in separate bowl until smooth. Make a well in dry, add wet, mix well. Pipe or fill each macaroon cup 2/3 full. Bake cakes for 7-10 minutes or until they spring back when touched.  Remove from oven and cool 5 minutes. Remove to racks until completely cool.

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Prepare: Almond Coconut Cream Cheese Filling

1/4 teaspoon Almond Extract
1/2 cup Coconut+
1 8oz Pkg. Cream Cheese Softened
1/2 cup Sugar
12-14 small Bellino Amaretti Cookies crushed
Optional: Pink food coloring
+Set aside additional Coconut for topping final cake. Mix all ingredients together.  Set aside.

Prepare Amaretto Glaze:

2 cups powdered sugar
1/4 teaspoon salt
1/2 teaspoon Almond Extract
1/2 cup cream
1/4 teaspoon Amaretto Liqueur

Mix all ingredients together adding cream in increments until smooth and desired consistency is reached.

Assemble:

Line cookie sheet with wax/parchment paper.  Place wire rack on top.

1. Fill 6 cakes with large helping of filling, top each one with unfilled cake.  You now have 6 complete cakes on wire rack on cookie sheet.
2. Pour or spread Amaretto glaze over filled cakes.
3. Top with additional coconut and sprinkles (optional).
4. Set in fridge to set until served.

Refrigerate any leftovers. 8o))

Beyond the Yum?  Absolutely and more…yum yum yum!

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Copyright, JayJacy Photography for BeyondTheYum ©2013-2018 All Rights Reserved

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Chef Jacy’s Sweet Sweet Cupcakes

Has the cold and snowy weather given you a sweet tooth for yummies of various flavors?  Colors that make you think “I can’t wait for spring”?  Well, when the weather is YUK I want something “BEYOND THE YUM” so into the kitchen I go to create favorites.

As a little girl at age 12 who made the entire Thanksgiving dinner for a family of seven, I have always loved cooking and baking.  One of my favorite things to bake was cupcakes of every flavor, color, kind and to share them with my neighbor friends and family.  Thus my title “Chef Jacy” that stuck.  Pictured are yummy but simple cupcakes for a grab and eat treat, no fancy decorating but BEYOND THE YUM in creamy sweet flavor.  Pictured: Chocolate, Peanut Butter, Almond Coconut, Orange, Lemon.

These are a great project for you with your family or friends to share together on inclement weather days (or any day really) and enjoy the work of your hands in creating and enjoying them.  My recipe created at age 12 is just like the recipes in the project book I used for this batch.  It’s a great little book to add to your cookbook library.  Here is the cover and it is available online.

Enjoy!!!

 

Beyond The Yum Deep-Dish Apple Pie

Happy National Pie Day 2017!
Jay&Jacy Photography ©2011 All Rights ReservedLooking for a delish Apple Pie recipe?  Try mine…you will LOVE IT!

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Beyond The Yum Deep-Dish Apple Pie*

Ingredients
3 tablespoons unsalted sweet butter
2 pounds Granny Smith apples sliced
2 pounds Macintosh or Gala Apples sliced
1/2 cup sugar
1/2 cup light brown sugar, packed
1 lemon, juiced [use same lemon for lemon zes below]
4 tablespoons all-purpose flour
Pinch ground nutmeg
1 teaspoon ground cinnamon
1/2 teaspoon apple pie spice
1/2 teaspoon salt
1 cup raisins**
1 recipe Pie Dough, recipe follows
1 egg, beaten
Vanilla Glaze

Directions
Preheat the oven to 350 degrees F.

In a large saute pan, melt the butter. Add the apples and saute for 2 minutes. Add the sugars, lemon juice and flour. Continue to saute for 2 minutes. Season the apples with nutmeg, cinnamon, apple pie spice and salt. Mix thoroughly and remove from the heat. Mix in the raisins ** [plumpedw/tsp. water in microwave 15sec. then cooled]. Cool the mixture.

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Pie Dough: [or use your favorite pie dough]
2 1/2 cups all-purpose flour
1 1/2 tablespoons sugar
3/4 teaspoon salt
11 tablespoons cold unsalted butter, cut into 1/4-inch pieces
3 tablespoons solid vegetable shortening
1 tbsp. fresh lemon zest
5 tablespoons ice water

Sift the flour, sugar, and salt into a large bowl. Using your fingers, work in the butter and shortening until the mixture resembles coarse crumbs. Add lemon zest. Add 4 tablespoons of ice water and work with your fingers until the water is incorporated and the dough comes together. Add more water as needed just until the dough comes together, being careful not to over mix. Form the dough into a disk, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes before using.

Remove dough from refrigerator.  Lightly dust a surface with flour. Cut the dough in half. Roll out each half to 12 inches in diameter and about 1/8-inch thick. Fold 1 circle of dough in fourths. Carefully lift the dough and place in a 10-inch deep-dish pie pan. Unfold the pie dough and spoon the apples into the pie shell. Place the second round of dough over the apples. Using a sharp knife cut away the excess dough. Using your fingers, crimp the edges of the pie firmly to seal the dough completely. With the same sharp knife, make 3 slits, about 4 inches long and 2 inches apart, across the pie dough. Brush with the beaten egg, place the pie in the oven, and bake for 1 hour and 15 minutes.

Remove the pie from the oven and cool for 5 minutes; glaze with vanilla glaze.  Cool to room temperature before slicing, about 1 hour.

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Vanilla Glaze
2 c. powdered sugar
1 tsp. vanilla
1 tbsp. butter, softened
3-4 tbsp. heavy cream
[add drops of water to consistency needed to spread]

In bowl, combine powdered sugar, vanilla, butter and cream until mixture has the consistency of a glaze. Brush on glaze while pie is still warm.

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* This Beyond the Yum version is based on the original “Jacy’s Deep Dish French Apple Pie.”  I made a second recipe of The Beyond The Yum version and Deep Dish Apple Pie recipe from Emeril Lagasse for posting purposes.  Beyond The Yum’s original “Jacy’s Deep Dish French Apple Pie” recipe from 2001 is not currently available online.

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