Think Pink - Pink Recipes

[sister herb]

No-Bake Chocolate Raspberry Cream Pie

Ingredients

• 7 ounces chocolate wafer cookies (about 32), coarsely broken
• 1/2 cup bittersweet chocolate chips
• 6 tablespoons (3/4 stick) butter, cut into 1/2-inch cubes
• 1/4 cup sugar
• 1 14-ounce can sweetened condensed milk
• 1/4 cup crème fraîche
• 1/4 cup fresh lemon juice
• 1 teaspoon finely grated lemon peel
• 2 1/2 cups fresh raspberries (two 6-ounce containers)

Preparation

Place broken cookies in processor. Using on/off turns, process until finely ground. Place chocolate chips, butter, and sugar in microwave-safe bowl. Microwave on high at 15-second intervals until melted, stirring occasionally. Add chocolate mixture to processor and blend until combined. Press crumb mixture onto bottom and up sides of 9-inch glass pie dish (do not pack firmly). Chill crust while preparing filling.


Whisk condensed milk, crème fraîche, lemon juice, and lemon peel in large bowl to blend. Add half of raspberries. Stir, pressing gently on some raspberries, until raspberries begin to break apart and filling turns pink. Transfer filling to crust. Chill until filling is set, about 2 hours.


Scatter remaining raspberries over pie. Cut into wedges and serve.


Source: http://www.epicurious.com/recipes/food/views/No-Bake-Chocolate-Raspberry-Cream-Pie-353789

 

[sister herb]

Strawberry-Rhubarb Squares

Crust

• 1 cup white whole-wheat flour or all-purpose flour
• 1/3 cup confectioners’ sugar
• 3 tablespoons cornstarch
• 1/4 teaspoon salt
• 3 tablespoons canola oil
• 2 tablespoons butter, softened

Filling

• 2 cups coarsely chopped strawberries, fresh or frozen (not thawed), plus more for garnish
• 2 cups coarsely chopped rhubarb, fresh or frozen (not thawed)
• 1/3 cup water
• 2 tablespoons lemon juice or lime juice
• 1/3 cup granulated sugar
• 3 tablespoons cornstarch
• 1/8 teaspoon salt
• 2 large eggs
• Confectioners’ sugar for garnish

Preparation

Preheat oven to 350°F/175 C. Line an 8-inch-square baking pan with foil and generously coat it with cooking spray.

To prepare crust: Combine flour, confectioners’ sugar, cornstarch and 1/4 teaspoon salt in a medium bowl. Add oil and butter; using your fingertips, blend into the flour mixture until evenly combined. The mixture will be a little crumbly. Firmly press the dough into the prepared pan. Bake until just barely beginning to brown around the edges, 15 to 20 minutes.

To prepare filling: Meanwhile, combine strawberries, rhubarb and water in a medium saucepan. Cook over high heat, stirring frequently, until the fruit is very soft and mostly broken down, 4 to 6 minutes. Pour through a fine-mesh sieve into a medium bowl, pressing on the solids to extract all the liquid. Pour the strained juice into a glass measuring cup. You need 1 cup strained juice; remove any extra or add a little water if you are short. Stir lemon (or lime) juice into the strained fruit juice.

Whisk granulated sugar, cornstarch and 1/8 teaspoon salt in a medium bowl until well combined. Whisk in eggs. Stir in the juice mixture. Pour the filling over the crust.

Bake until just set, 15 to 20 minutes. (The center should still be a little jiggly—it will firm up as it cools.)

Let cool to room temperature in the pan on a wire rack, about 1 1/2 hours. Gently lift out of the pan all in one piece using the edges of the foil. Cut into 9 squares. Garnish with fresh strawberries and dust with confectioners’ sugar, if desired, just before serving.

Tips & Notes
Cover and store at room temperature for up to 1 day.

Nutrition
Per serving: 204 calories; 8 g fat ( 2 g sat , 4 g mono ); 48 mg cholesterol; 30 g carbohydrates; 12 g added sugars; 4 g protein; 2 g fiber; 115 mg sodium; 135 mg potassium.

Nutrition Bonus: Vitamin C (30% daily value)
Source: http://www.eatingwell.com/recipes/strawberry_rhubarb_squares.html

 

[sister herb]

Greek Yogurt Raspberry Smoothies

Ingredients
1 container (6 oz) Greek yogurt
1 cup fresh raspberries*
1 tablespoon honey
1 cup ice
Additional fresh raspberries, if desired

Directions

In blender, place yogurt, 1 cup raspberries, the honey and ice. Cover; blend until smooth and thick.

Divide mixture evenly between 2 glasses. Garnish each with raspberries.

* You can use frozen and melted raspberries as well.

Source: http://www.bettycrocker.com/recipes...moothies/df8a5676-df12-4813-bdb5-5ad8a5cf7197

 

[sister herb]

Pink Cupcakes

125g butter
155g (3/4 cup) caster sugar
2 eggs
225g (1 1/2 cups) all-purpouse flour
1 teaspoon baking powder
125ml (1/2 cup) milk
2-3 drops red liquid food colouring
Silver cachous, to decorate (optional)

Pink icing
300g (2 cups) icing sugar mixture
1 tbs water
3-4 drops red liquid food colouring


Preheat oven to 180°C/356 F. Line twenty 80ml (1/3-cup) capacity muffin pans with silver paper cases.

Use an electric beater to beat together the butter and sugar in a large bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition, until combined. Stir in the flour, milk and red food colouring until just combined.

Spoon the mixture evenly among the prepared pans. Bake in preheated oven for 15 minutes or until a skewer inserted into the centres comes out clean. Remove from oven. Turn onto a wire rack and set aside for 30 minutes to cool.

To make the pink icing, combine the icing sugar, water and red food colouring in a medium bowl, and stir until a smooth paste forms.

Spoon the icing over the cupcakes and sprinkle with cachous. Set aside for 10 minutes to set.

Source: http://www.taste.com.au/recipes/2272/pink+and+silver+cupcakes?ref=collections,pink-recipes

 

[sister herb]

Pink Sugar Cookies

Ingredients:

COOKIES:

• 1 cup unsalted butter, at room temperature
• 2 cups granulated sugar
• 4 large eggs
• 2 tsp vanilla extract
• 5 cups all-purpose flour
• 1 tsp salt
• 1/2 tsp baking soda

FROSTING:

• 1/2 cup butter; at room temperature
• 1/2 cup shortening
• 1 tsp vanilla extract
• 1/2 tsp almond extract (optional)
• 4 cups powdered sugar
• 4 Tbsp. milk or heavy cream
• red food coloring

Directions:

1. Prepare bars: In a large bowl with an electric mixer, cream butter and sugar until fluffy. Add eggs, one at a time, mixing after each egg. Mix in vanilla.
2. In a separate bowl whisk together flour, salt & baking soda. Add to wet mixture and mix just until combined. Using your hands spread dough on a greased, rimmed baking sheet (use a 13 x 18 pan). The dough will be just like sugar cookie dough- heavy & sticky.
3. Bake at 375 degrees F/180 C for 10-15 min, until light golden brown or until a toothpick comes out clean. Cool completely before frosting.
4. Prepare frosting: In a large bowl, beat butter and shortening together until smooth and creamy. Mix in vanilla (and almond extract if using). Add powdered sugar (1 cup at a time) until combined, then add milk (I like to use cream) & mix until smooth and spreading consistency. Add a few drops of color, if desired. Spread over cooled cookie, then cut into bars.

Source: http://www.inkatrinaskitchen.com/2011/02/sugar-cookie-bars.html

 

[sister herb]

Pink Dragon Fruit Soda

Serves: 3 big drinks (or 6 small drinks)

Ingredients

• 1 Pink Dragon Fruit*
• Freshly squeezed lime juice
• Simple syrup (recipe below)
• Soda water

Instructions

Halve pink dragon fruit then scoop the flesh into a food processor or blender. Process until smooth. Strain pink dragon fruit puree through a fine mesh basket strainer, using a spoon to expedite the process. Discard solids.

Add lime juice and simple syrup to taste.Start with 1 tablespoon of each then added a teaspoon at a time until you ar satisfied with the sweet-tart balance.

Fill a tall glass with ice. Add 3 – 4 ounces of pink dragon fruit syrup. Top off with soda water, stirring gently to combine.

To make simple syrup: Warm equal parts white sugar and water over medium heat (I usually do 1 cup of sugar and 1 cup of water), stirring until sugar is completely dissolved. Bring mixture to a boil, bubble for 1 minute, then remove from heat. Let cool before using.

* Note: If you have only white flesh dragon fruit, you can add half deciliter raspberries to make your drink more pink.

 

[queenislam]

thank u for sharing these awesome pink's collection sis

take care
~Wassalam

 

[sister herb]

^^ Some more pink to my sisters (and brothers too):

Strawberry Lemonade Cake

1 cup butter, at room temperature
1 3/4 cups granulated sugar
2 tablespoons fresh lemon zest
2 1/2 cups all-purpose Gold Medal flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
4 large eggs
1/3 cup cup fresh lemon juice
1 cup buttermilk
8-10 large strawberries, hulled and sliced
For the Strawberry Buttercream Frosting:
1 cup butter, softened
5 cups powdered sugar
2 tablespoons whole milk
2-4 large strawberries, chopped

Directions:
1. Preheat the oven to 350 degrees F / 175 C and spray two 9-inch round baking pans with baking spray.

2. In bowl of stand mixer fitted with whisk attachment, place the butter, sugar and lemon zest. Beat until light and fluffy.

3. In a separate bowl, mix together dry ingredients and set aside.

4. With the mixer on low speed, add the eggs, one at a time, combining thoroughly in between. With the mixer still running, add the lemon juice. (batter will look curdled, but it's not). Add one third of the dry ingredients and 1/2 cup of the buttermilk. Mix, then stop and scrape the sides of the bowl. Repeat, adding another third of the dry ingredients and the remaining 1/2 cup buttermilk. Mix, then stop and scrape. Add the remaining third of the dry ingredients and mix until completely combined and the batter is light and fluffy.

5. Divide the batter evenly between the prepared pans. Bake the cakes for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool before removing from the pans.

6. While the cakes are cooling, make the strawberry buttercream frosting. Combine the butter and powdered sugar in a large bowl or standing mixer. Mix together on medium speed until pale and fluffy, about 3 minutes. Add the milk and strawberries and mix on high speed until the frosting is very fluffy and pale pink in color, with flecks of strawberry.

7. Invert one of the cake rounds onto a cake plate; generously spread with frosting and top with strawberry slices. Repeat with the remaining layer of cake and frosting. Frost the sides of the cake. Put in the refrigerator for about 30 minutes to allow the frosting to set. Serve at room temperature.

Source: http://www.twopeasandtheirpod.com/strawberry-lemonade-cake/

 

[sister herb]

Blood Orange Creamsicles

2 cups fresh squeezed blood orange juice (6 – 8 medium, or sub in half blood orange and half orange juice)
2 cup plain yogurt
1 tablespoon blood orange zest
1/3 cup (or more, depending on the tartness of the oranges) honey
1 teaspoon vanilla extract
pinch salt

In a large bowl, whisk the yogurt into the juice until smooth. Add the honey, vanilla, and salt. Pour into molds and freeze for 4 hours or overnight. Insert popsicle sticks after 1 hour.

Source: http://www.babble.com/best-recipes/blood-orange-creamsicle-refreshing-and-sophisticated/

 

[sister herb]

^^ If you haven´t blood oranges, strawberry or raspberry juice/puree works well too. Then you can use lemon zest (instead of blood orange zest).

 

[sister herb]

And now something unexpected by pink:

Shocking pink beetroot bread

500g beetroot, topped, tailed and halved
500g strong white flour
1 1/2 tsp dried yeast
1 1/2 tsp salt
60-90ml warm water

Prepare the beetroot first. Boil it for 20-30 minutes, until easily pierced with a knife. Drain, then puree in a food processor or with a stick blender. Set aside to cool. You can do this well in advance, but the puree should be at room temperature when it comes to making the bread.

Mix the flour, yeast and salt together in a large bowl, then stir in the beetroot. Mix well, adding a little water, until you have a soft, slightly sticky dough. Cover the bowl with a cloth and let it rest for 10 minutes.

Lightly oil the worksurface, then tip the dough out onto it. Pick up one side of the dough, stretch it up, then bring it down again on top of itself. Repeat from the opposite corner. Do this another three times, then scrape the dough from your hands and walk away. Leave the dough to rest for 10 minutes, then come back and repeat the pick up and stretch process again. Then leave it again for 10 minutes. Do this process once more, then scoop the dough into a well-oiled large bowl. Cover with a cloth and leave in a warm place for about 45 minutes, until nearly doubled.

Heat the oven to 200C / 400 F. Tip the dough out onto the bench and knock back gently, pressing it out into a rectangle. Roll this up into a large baguette-sort of shape, or shape to fit a large loaf tin. Leave on a lined tray (or in an oiled tin) for 25 minutes, then bake for 30-35 minutes. Tip onto a rack to cool completely before slicing.

http://kitchen-maid.blogspot.fi/2013/05/shocking-pink-beetroot-bread.html

 

[sister herb]

Overnight cupcakes

3 eggs
150g icing sugar
finely grated zest of two lemons
150g white spelt (or plain white) flour
1 tsp baking powder
150g butter, melted and cooled

Put the eggs, icing sugar and lemon zest into the bowl of a freestanding mixer and beat on high for five minutes, until the mixture is pale and very fluffy. Sift over the flour and baking powder and mix in on low speed for a minute or two. Fold in the melted butter.

Cover the bowl and leave overnight - or for at least eight hours - in the fridge.

The next day, heat the oven to 160C / 320 F and put cupcake cases in a 12-hole muffin pan. Divide the mixture evenly between the cases, smooth the tops gently, and bake for about 15 minutes until risen and pale gold. Let sit in the tin for five minutes, then remove the cupcakes to a rack to cool completely.

When they are cold, ice as you see fit. The ones pictured above have swirls of raspberry buttercream - recipe follows.

Raspberry Buttercream Icing

150g very soft but NOT melted butter
300g icing sugar, sifted
6 raspberries (frozen is fine)
2 Tbsp boiling water

Put the butter and icing sugar in a freestanding mixer/food processor and beat on high speed until very pale and fluffy. Set the mixer going, make yourself a cup of tea and sit down for five minutes (getting up occasionally to scrape down the sides of the bowl). Crush the raspberries in a cup and add the boiling water. Keep the mixer going and drizzle in the raspberry mixture, about a teaspoon at a time, until the icing is very fluffy and light. Decorate the cupcakes.

Source: http://kitchen-maid.blogspot.fi/search/label/Sweet Sweet Friday

 

[sister herb]

Chocolate Beetroot Truffles

Ingredients:
200 g of beet puree *
100 g of dark chocolate
60 g of 30% cream
grated rind of 1 orange
pinch of salt
2 tablespoons honey

Melt chocolate with cream on a hot water bath, leave to cool. Mix chocolate with beet puree, add the orange zest, salt and honey. Mix thoroughly, then put in the fridge for several hours, until the mixture solidified and can be molded. Take a spoon portion of the mass and form a ball by hands. Powder coat them with dried beet **, or in a dark cocoa.

* To make beet puree, peel it and cut into smaller pieces. Bake at 180C until it is soft and baked, about 1 hour. Mash beetroots.
** This powder is done at home by grinding dried beet pieces, but you can also buy. (I suppose that the method is dry slices of beetroot in the oven.)

http://moderntasteblog.blogspot.fi/2014/01/czekoladowe-trufle-z-burakiem-lubelski.html

 

[sister herb]

No-Bake Chocolate Chip Coconut Cookies (with pink sugar decoration)

Ingredients
1 1/2 cup butter, room temperature
3 cups quick cooking oats
6 oz. chocolate chips
3 1/3 cups powdered sugar
1 1/2 cups shredded coconut
1 tsp. vanilla sanding sugar (any color)

Instructions
Mix all ingredients in a large bowl by hand. Form into small balls and roll in sanding sugar. Keep refrigerated.

Source http://busy-mommy.com/2011/09/no-bake-chocolate-chip-coconut-cookie-recipe.html#sthash.i812lHaQ.dpuf

Step by step:

All you do is mix all of the ingredients in a large bowl. By hand is the easiest because you are going to have to squish that butter and get it worked in with all of the other ingredients to look like a dough like this:

I love the easiness of decorating these. By far, a little roll around in sanding sugar is the best.

How simple was that?

 

[sister herb]

Spiral Sugar Cookies

Ingredients:
1/2C butter, softened
1C sugar
1 egg
1 tsp vanilla
1/4 tsp salt
1/2 tsp baking powder
2C flour
Gel color (I used Wilton rose icing color) or food coloring
Sprinkles

In a large bowl or stand mixer, cream butter and sugar. Scrape bowl as needed. Add egg and vanilla. Mix until partially combined. Add remaining dry ingredients. Mix on low until ingredients are well combined.

Divide dough in half. Leave half in the mixing bowl and transfer the other half to a large sheet of waxed paper. To the dough in the bowl, add a small amount of gel color. A small amount goes a long way. Mix until dough is evenly colored.



Top off uncolored dough with a second sheet of waxed paper. Roll out into a large rectangle. Repeat process with the colored dough. Carefully remove top waxed paper from each rectangle. Flip colored dough onto uncolored dough. Trim dough into a neat rectangle so both colors are the same size. Discard extra dough or reserve for extra cookies. Carefully roll starting at one of the short ends. Pull up on the waxed paper, roll slow and tight. If the dough cracks at all, just press it back together.

Roll dough log into desired sprinkle colors. This can be a bit messy so you may want to do this in a large tray or platter to keep the sprinkles from going everywhere. Wrap in plastic wrap, then store in two large glasses (as seen in this post: http://www.bakedbyrachel.com/cranberry-orange-pinwheels/ ) in your refrigerator for at least 1-2 hours.



Preheat oven to 350 degrees F. Slice into 1/4″ slices. Space 1-2″ apart on a baking sheet lined with parchment paper or a silicone baking mat. Bake for 8-10 minutes or until just slightly turning golden on the bottoms.

Cool on a wire rack. Store in an airtight container.

Source: http://www.rachelcooks.com/2012/02/17/spiral-sugar-cookies-guest-post/

 

[zaman-gm]

Salam
(Official TTI Chef) done delicious job. lol
Thanks for the sharing.

 

[sister herb]

Gluten Free Pink Lemonade Cupcakes

Ingredients
Cupcakes
3 large eggs
1 large lemon
¾ cup sugar – use divided
½ teaspoon kosher or fine sea salt
2/3 cup gluten-free flour

Frosting
1 lemon
¼ cup unsalted butter, at room temperature
Small pinch of kosher or fine sea salt
3 cups powdered sugar, measured then sifted
2 tablespoons maraschino cherry juice

Garnish
1 lemon
½ cup sugar plus more for coating the lemon slices
½ cup water
12 maraschino cherries (with stems), patted dry

Directions
Cupcakes
Preheat oven to 325 degrees F/175 C. Line a standard muffin pan with paper liners.

Separate the egg whites from the yolks putting each into a large mixing bowl. Beat the egg yolks in a mixer, preferably fitted with a paddle attachment, on high speed for 5 minutes or until they are lemony yellow in color.

Zest the lemon then squeeze the juice. You should have ¼ cup of lemon juice, if not add a little water to make ¼ cup total. Add the lemon jest, juice and salt to the egg yolks. Mix to combine. With the mixer running on low speed, gradually add ½ cup of sugar. Beat the mixture on medium speed for 4 minutes or until the mixture has doubled in volume. Turn the mixer to low and gradually beat in the flour. Mix until just combined.

Beat the egg whites on high speed with the whisk attachment until foamy. Gradually add in the remaining ¼ cup sugar. Continue to beat until glossy and stiff peaks form. Fold half of the egg whites into the egg yolk mixture then fold in the remaining whites. Fold until the mixture is no longer streaky. Put the batter into the muffin cups. Bake for 30 – 35 minutes or until the tops are lightly browned and spring back slightly when touched. Remove from the oven and let cool in the pan for 5 minutes. Remove to a wire rack to finish cooling.

Frosting
Zest and juice the lemon – you should have approximately ¼ cup of lemon juice.
Beat the butter in a mixer, preferably fitted with a paddle attachment, until creamy. Add the lemon juice, salt, 1 cup of powdered sugar and the maraschino cherry juice. Beat until smooth. Add the remaining powdered sugar and beat until combined. Fold in the lemon zest.

Garnish
Cut off a slice from each end of the lemon and slice into 6 thin slices. Combine ½ cup sugar and ½ cup water in a small sauce pan. Stir to combine and add the lemon slices. Bring mixture to a boil then lower the heat to low and simmer for 15 minutes. Pour some sugar into a plate. Drain the liquid off the lemon slices and gently lay the slices on the sugar with a fork or tongs. Cover with more sugar and let them cool. When cool, cut the lemon slices in half and toss then around to coat slices evenly with sugar.

To assemble, frost the cupcakes and add a lemon half and a cherry on top of each cupcake.

Servings
This gluten free recipe makes 12 cupcakes.

Source: http://simplygluten-free.com/blog/2011/03/gluten-free-pink-lemon-aid-cupcakes.html

 

[Cariad]

Sister Herb, do you have a restaurant or cafe? If not.. Why no? When I first tried chocolate and beet root it thought it would be horrid.. I was surprised it was a delicious combination.

Also I think that you should consider producing a fitness regime on DVD to assist people burn off the calories after tempting them to try your recipes..

 

[sister herb]

Sister Herb, do you have a restaurant or cafe? If not.. Why no? When I first tried chocolate and beet root it thought it would be horrid.. I was surprised it was a delicious combination.

Also I think that you should consider producing a fitness regime on DVD to assist people burn off the calories after tempting them to try your recipes..

Thanks about your feedback - I try to find here new, different ways to use some basic ingredients together and new combinations of flavors (so chocolate and beetroot is a good example for this).

And thanks about the idea of the fitness DVD - maybe I could at the some day open a little cafe and sell there both; sweet cakes and fitness DVDs.

 

[sister herb]

This recipe could be also in the threads Guilt-Free Desserts or Special Diet Recipes (because it is glutein-free). But anyways, it is also a pink, thats why it is in here.

Strawberries and Cream Surprise Cupcakes

2 medium eggs
160g caster sugar
200g topped & tailed, peeled then grated courgette (zucchini) (200g weight AFTER the topping tailing and peeling)
1 tsp vanila extract
100g white rice flour (can use ordinary plain flour if you have no rice flour but the recipe would not then be gluten free)
100g ground almonds
2 tsp baking powder
1/4 tsp salt

12 tsp strawberry jam

Directions
1. Preheat the oven to 180 C / 350 F / Gas mark 4 and line a 12 hole muffin or cupcake tray with cupcake liners.

2. Whisk the eggs and sugar in a large mixing bowl until they are pale and fluffy (this takes up to 4 minutes of solid whisking).

3. Whisk the grated courgette (zucchini) and the vanilla extract into the egg mixture until well incorporated. Finally, whisk in the flour, ground almonds, baking powder and salt until everything is completely combined.

4. Using a large spoon, ladle a couple of spoons of the mixture into each paper case. Add a teaspoon of jam, then cover that with a small spoonful of mixture, in order to seal in the jam. The ratio should be roughly two thirds cake mixture at the bottom, then the jam, then one third cake mixture to finish. If you only leave a little bit of cake mixture for the top, you end up with the jam bleeding and splitting out of the top of the cupcake.

5. Place in the oven for 20 minutes until risen and blonde on top. Once the cupcakes are cooked, cool them down in the tin for 10 minutes.

IF you wish to ice them, I recommend a marscapone cheese icing (or use whipped cream with a little red food coloring or with few mashed strawberries), which must be applied when the cupcakes are completely COLD.

Number of Servings: 12

Source: http://recipes.sparkpeople.com/recipe-detail.asp?recipe=755221

Strawberry Mascarpone Frosting

1/4 c. softened butter
1- 8 oz container mascarpone, at room temperature
1/2 c. fresh strawberries, pureed
2 Tbsp. strawberry jam
4-5 c. powdered sugar

Cream butter and cream cheese in an electric mixer until soft and fluffy, about 2 minutes.

Add the strawberries and jam. Mix until combined. Add the powdered sugar, 1 cup at a time until the frosting has the sweetness and consistency you desire ( I ended up using around 7 c.). If your frosting is not stiff enough to pipe, add more powdered sugar. Note that this may not have the same stiffness/form as typical frosting when piped.

Use right away, or refrigerate until ready to use.

Source; http://dottilicioussweetsandtreats....cupcakes-with-strawberry-mascarpone-frosting/

Have a tasty pink moments!