Skip to main content

Posts

Showing posts from 2018
EASY CARAMEL CAKEIngredients
Cake 1/2 cup butter, room temperature1 cup light brown sugar3 eggs1 tablespoon vanilla2 teaspoons baking powder1 teaspoon kosher salt2 cups all purpose flour3/4 cup milk2 cups caramel sauce, divided
Frosting 8 ounces cream cheese, room temperature1/2 cup butter, room temperature1 1/2 teaspoons vanilla4 cups powdered sugar

Method
Cake Preheat oven to 180 C . Spray a 9×13 baking dish with nonstick spray and set aside.In the bowl of your stand mixer fitted with the paddle attachment mix the butter and brown sugar together on medium speed for 2 minutes. Add eggs in one at a time, scraping the sides of the bowl as necessary. Add in the vanilla, baking powder and salt and mix to combine.Turn the mixer speed to low and add in the flour and the milk in alternating additions, beginning and ending with the flour. Mix until smooth, about 30 seconds, scraping the sides of the bowl to combine evenly.Spread the batter into the prepared pan and bake for 25-30 minutes until the…
Almond and Honey BrittleIngredients 1/4 cup almond oil4 cups sliced blanched almonds2 cups sugar1 cup honey1/4 cup water
Method Preheat the oven to 204C. Grease a baking sheet with the almond oil.Place the almonds on a separate baking sheet and toast them in the oven until light golden brown, about 5 minutes.Set aside.In a medium, very heavy-bottomed saucepan, combine the sugar, honey, and water and cook over medium-high heat until the sugar liquefies, then turns light golden brown, 15 to 20 minutes.It should register 310 degrees Fahrenheit on a candy thermometer; this is referred to as the “hard-crack” stage.Do not stir, but brush the sugar crystals off the inside of the pan with a wet pastry brush as necessary.Once the sugar begins to brown (to the color of a football), remove the pan from the heat (watch very carefully, as the sugar can burn quickly).Once the caramel is off the heat, add the almonds to the pot and stir quickly to incorporate.Turn the caramel mixture out onto the prep…
Decadent Coffee FudgeIngredients 284 g white chocolate, chopped170 oz bittersweet chocolate, chopped1 300-mL can sweetened condensed milk2 Tbsp coffee powder½ Tbsp water

Method Line a 8x8 inch baking pan with parchment paper; set aside.In a small bowl, dissolve coffee powder in water (it will be thick).In a heatproof bowl over a pot of barely simmering water, melt together the white chocolate, bittersweet chocolate, sweetened condensed milk, and coffee mixture, stirring constantly until smooth, about 5 minutes.Scrape chocolate mixture into prepared pan, smoothing the top. Refrigerate for at least 3 hours, or overnight, until fudge is firm.Lift fudge out of pan (by grabbing the parchment paper) and place on a cutting board. Cut into squares using a hot knife.

The Best Homemade Peanut ButterIngredients
BASIC PEANUT BUTTER 2 cups (300 grams) unsalted shelled peanuts1/4 to 3/4 teaspoon kosher salt1 to 2 teaspoons honey1 to 3 teaspoons peanut or vegetable oil, if needed

ALMOND PEANUT BUTTER 1 cup (150 grams) unsalted shelled peanuts1 cup (150 grams) unsalted whole almonds1/4 to 3/4 teaspoon kosher salt1 to 2 teaspoons honey1 to 3 teaspoons peanut or vegetable oil, if needed

CHOCOLATE PEANUT BUTTER 2 cups (300 grams) unsalted shelled peanuts1/2 teaspoon kosher salt2 tablespoons peanut oil or vegetable oil, plus more as needed1/2 cup (45 grams) unsweetened cocoa powder1 1/2 cups (170 grams) powdered sugar

Method
ROAST NUTS Heat oven to 176 degrees C. Add the nuts to a round or square cake pan (or rimmed baking sheet). Roast nuts for 3 minutes, shake pan then roast another 3 to 5 minutes or until the nuts are lightly browned and smell nutty (careful, they can burn quickly). Let cool until you can handle them.
BASIC PEANUT BUTTER If you are making crunchy …
Home Made Malva PuddingThis recipe serves 2
Ingredients
For the Pudding  1/2 coffee cup of sugar 1 egg 25g butter 2 spoons smooth apricot jam (I used Mirabelle plum jam - Mirabelle is a round and yellow type of plum quite common in France and a specialty of the region I come from) 1 coffee cup of flour (I used soya flour, which is gluten free) flour 1 coffee cup of milk 1 tablespoon vinegar( I used white wine vinegar) 1 teaspoon bicarbonate of soda

For the Sauce  50g butter 1/2 coffee cup sugar ½ coffee cup water 1 coffee cup cream or milk (I chose the evil option: double cream - I don't regret it!) 1 teaspoon vanilla essence

Method
Making the Pudding:  Mix the sugar, egg, butter and jam together well Add the flour and milk. Mix well Add the bicarb and vinegar and mix again Pour in earthenware, bake at 180°C, covered, until set

Making the Sauce:  Melt together the butter, sugar and water Add the cream or milk and bring to the boil Remove from the heat and add the vanilla essence

Once the p…
Honey Almond GranolaIngredients 3 cups of quick cooking oats3/4 cup of sliced almonds1/2 cup grated coconut1/2 cup honey, local if at all possible1/4 cup of coconut oil, melted2 tablespoons of warm water1 teaspoon of vanilla extract

Method Preheat your oven to 325 °F (163 °C).Mix the dry ingredients in a large bowl. (Oats, almonds, and coconut) Make sure you have mixed it evenly and set it to the side.Using a smaller bowl, stir together the wet ingredients. (Honey, coconut oil, water, and vanilla extract) You will need to melt the coconut oil in the microwave for about 10 seconds. Make sure the ingredients are well combined.Pour the wet mixture slowly over the dry mixture. Stir thoroughly to ensure that the mixture is well combined.Spray nonstick cooking spray over your baking tray. This will make sure the granola won't stick.Line the baking tray with baking paper. Make sure the baking paper covers all of the inside of the tray.Bake in the oven for 12 to 15 minutes. Every 5 minutes,…
Cinnamon Coffee CakeIngredients
Cake Batter 3/4 cup (150g) sugar1/4 cup (1/2 stick or 60g) soft butter or margarine1 egg1/2 cup (120 ml) milk1 1/2 cups (190g) flour2 teaspoons baking powder1/2 teaspoon salt
Filling 1/2 cup (110g) brown sugar, packed2 tablespoons flour1 to 2 teaspoons cinnamon2 tablespoons (30g) butter or margarine

Method Preheat oven to 350ºF or 180ºC.Grease a 9- by 9- by 2-inch baking pan.Beat sugar, 1/4 cup butter or margarine, and egg until creamy. Stir in milk.Mix flour, baking powder, and salt thoroughly.Stir flour mixture into creamy mixture.Stir until dry ingredients are barely moistened.
Filling Combine brown sugar, flour and cinnamon.Cut in 2 tablespoons butter or margarine until crumbly and add it to the dry ingredients.Spread half the batter in the cake pan.Top with half of the brown sugar filling.Top with remaining batter.Top with remaining brown sugar filling.Bake 30 minutes or until cake tests done. A toothpick inserted in the center will come out clean.Serve wa…
Quick and Easy Peanut Butter CookiesIngredients 1 egg1/4 cup flour1/2 cup peanut Butter1/2 cup sugar1/2 tsp baking powder1 tsp vanilla extract

Method Preheat your oven to 350 °F (177 °C).Cream together 1 egg and 1/2 cup sugar until slightly frothy.Stir in 1/2 cup of peanut butter to creamed mixture and mix until smooth.Add 1 teaspoon of vanilla.Add the flour as needed to thicken the batter, if necessary.Drop by rounded spoonfuls about two inches apart onto a non-stick cookie sheet and mash with fork in a checked pattern. Sprinkle them evenly with sugar.Bake for 8-12 minutes until the cookies are slightly brown on the edges.Let cookies cool for several minutes before removing them from the cookie sheet.

Carrot Cake MuffinsIngredients 3 eggs250g sugar300 ml sunflower oil4 carrots grated300g flour1 tsp cinnamon1 tsp baking powder100g chopped almonds and hazelnuts250g cream cheese60g icing sugarzest of 1 lemon
Method Preheat the oven to 180 °C (356 °F).Add ingredients into bowl. Place sugar and eggs into a large bowl. Beat the sugar and the eggs until the texture is light. Add the oil and stir well.Combine dry ingredients. In a separate bowl add flour, baking soda and cinnamon. Mix until well combined.Add dry ingredients to wet ingredients. Dump the dry ingredient mixture into wet ingredients. Stir until well combined.Fold in the carrots. Add carrots into the mixture. Fold in grated carrots until well incorporated.Stir in the almonds and hazelnuts. Add almonds and hazelnuts into the batter. Fold in until well combined.Pour the mixture into the greased muffin tray. Spread some cooking oil with paper towel onto the muffin tray then carefully pour the batter into each muffin tin.Bake for 20 …
Home Made Apple pie
Ingredients Crust½ liter or 2 cups of plain flour1 teaspoon of salt¾ of a stick (90 grams) of tenderflake pastry lard or butter5 tablespoons of cold water1 egg (for brushing, helps the surface get golden)Milk (for brushing the crust)Filling80 mL or 1/3 cup of white sugar80 mL or 1/3 cup of brown sugar¼ teaspoon of salt1 teaspoon cinnamon½ teaspoon nutmeg3 tablespoons of flour6-8 medium-sized apples (Granny Smith is good for baking)1 teaspoon lemon juice

Method Preheat the oven to 400ºF (200ºC).Make sure you have a clean, spacious counter top available for kneading and rolling out the dough.Place the flour, salt, and butter in a large bowl. With a pastry blender or fork, crush the butter until it forms tiny balls with the flour. Then slowly add the water.Knead with floured hands until a large dough ball forms. Split the ball in half and wrap one of the piece in plastic wrap. Place the wrapped dough in the refrigerator.An alternative is to wrap both of the dough balls…
Honeycomb in Cadbury CrunchieIngredients 5 tablespoons sugar2 tbs of golden syrup or honey2 teaspoons of water1 tablespoon sodium bicarbonate (baking soda)Cadbury cooking chocolate or chocolate chips

Method Put sugar, golden syrup and honey into the saucepan!Melt over medium heat, bring them to the boil and simmer gently for 5 minutes, stirring frequently!Once the mixture is caramelised (it should turn brown), remove it from the heat!Mix water and sodium bicarbonate (aka baking soda) and stir very quickly.Watch it turn into a huge orange crunchy foam.Pour it out into a greased dish and wait for it to cool.Eat quickly and enjoy. This treat should be eaten within a day, because natural moisture in the air will make it melt and turn sticky. Put in a sealed container to keep the moisture out if it to help keep longer and refrigeration in sealed container can help make it crisper and less sticky.

Coffee Chocolate MousseIngredients 1 cup / 200 grams / 8 ounces of chilled cream1/2+1/4 cup or 4+ 1/2 ounces or 150 grams of chocolate2 tablespoons butter2 tablespoons coffee3 egg whites3 egg yolks1 tablespoon sugar

Method Beat the chilled cream until stiff peaks form. Place it in the refrigerator to cool it for 3 to 4 hours in fridge. Do this before making the remaining recipe.Add the chopped chocolate, coffee and butter to the double boiler. Melt the chocolate, then set aside to cool.Meanwhile, beat the egg whites until they take on a foamy and glossy texture.Beat the egg yolks.Fold in the chilled whipped cream.Gradually add the egg whites and mix in. With same method, fold in the chilled whipped cream and the melted chocolate, butter and coffee mixture.Pipe the mousse mixture into small bowls or glasses. Present it with a blob of cream or a cherry (or both).

Home Made Blueberry Ice Cream
Ingredients 300g/10.5 oz blueberries2 tablespoons caster (superfine) sugar300ml/10.14 fl oz double cream500g/17.6 oz natural bio milk yogurt2 tablespoons icing sugar ( confectioners’  sugar)

Method Place the blueberries in a large saucepan. Add the caster (superfine) sugar, bring to the boil, then simmer for 4 to 5 minutes until the berries burst.Remove from the heat, and press through a fine sieve into a bowl to make a glossy coulis. Leave to cool.Place the cream into a large bowl. With a whisk, lightly whip until the mixture just starts to thicken.Fold the yogurt and icing sugar into the mixture until well combined and it has a smooth consistency. stir in the blueberry coulis (pureed berry sauce).Transfer to a freeze-proof container with a lid. Place in the freezer for about 4-5 hours until frozen.Remove the ice cream every hour and break up the ice crystals with a fork.Remove from the freezer and leave in the fridge 15 minutes before serving to soften sl…
Oreo Lava CakesIngredients For the Cake 1 cup (240 ml) semisweet chocolate, chopped3⁄4 cup (180 ml) low-fat milk1⁄2 cup (120 ml) all-purpose flour1 teaspoon (4.9 ml) baking powder2 tablespoons (30 ml) vegetable oil
For the Filling 1⁄4 cup (59 ml) instant Oreo pudding mix / chocolate pudding mix with sliced oreos1⁄2 cup (120 ml) cold low-fat milk

Method Preheat the oven to 350 degrees Fahrenheit or 176 degrees Celsius.Flour and spray non-stick greasing spray on four ramekins.Pour the milk and the pudding mix into a small bowl.Whisk the milk and pudding mix until smooth and there are no lumps.Cover the small bowl with plastic wrap.Allow the pudding to sit for about five minutes until it's thick.( If you do not have oreo pudding mix then crush pack of oreos until fine and stir into chocolate instant pudding mix )

Making the Lava Cakes Combine the chopped chocolate and milk in a large microwave-safe bowl .Microwave the chocolate for about a minute, stirring every now and then until fully mel…
Moist Banana BreadIngredients Butter or Oil For Greasing The Pan3 Medium Ripe to Overripe Bananas2 Large Eggs3/4 Cup Sugar1/2 Cup (1 stick) Unsalted Butter (softened)1 teaspoon vanilla extract1 3/4 cup all-purpose flour1 tablespoon baking powder1/2 teaspoon salt1/2 teaspoon ground cinnamon7 ounces of marzipan1 cup of dark chocolate chips (optional)

Method Grease a 9-inch loaf pan, preheat the oven to 350°F 176 C and begin combining wet ingredients.Beat the sugar and butter with a stand mixer or handheld mixer until fluffy.Add the vanilla, eggs and bananas, then beat the mixture until smooth. Though ripe bananas will work, overripe bananas are usually best for baking. They’re easier to mash and they’re typically more flavorful than green or young bananas.In a medium sized mixing bowl, mix flour, salt, cinnamon and baking powder together.Make sure all the dry ingredients are thoroughly mixed and the flour has little to no clumps.Prepare the marzipan and then add it to the flour mixture. Ma…
Baked Nutella Swirl DoughnutsIngredients 2 cups (275 g) cake flour3/4 cup (150 g) sugar2 teaspoons baking powder1 teaspoon kosher salt3/4 cup buttermilk, at room temperature2 large eggs, lightly beaten and at room temperature2 tablespoon unsalted butter, melted1 teaspoon vanilla extract6 tablespoons Nutella

Method Preheat the oven to 425ºF/220ºC.Sift and combine the dry ingredients in a large bowl.Integrate the eggs, buttermilk, vanilla, and melted butter into the bowl. Avoid over mixing; just enough to combine everything.Add the mixture to a pre-greased doughnut pan.Make the Nutella swirl. Drop about 1⁄2 tablespoon (7.4 ml) of the Nutella in each ring. Take a knife and carefully make swirl marks in the batter.Bake them for 9 minutes.Use a fork to carefully remove them from the pan. Allow them to cool completely.Dip them in some nutella which will be your glaze Enjoy ! 

Butterscotch CupcakesIngredients
Cupcakes 1 ¾ cups (219 g) flour1 3.4-ounce (96 g) box instant butterscotch pudding⅔ cup (133 g) sugar2 ½ teaspoon (10 g) baking powder½ teaspoon (3 g) salt¾ cup (130 g) butterscotch chips, roughly chopped2 eggs½ cup (118 ml) canola oil1 ¼ cup (296 ml) milk1 teaspoon (5 ml) vanilla extract
Frosting ½ cup (113 g) butter½ cup (100 g) brown sugar⅓ cup (79 ml) heavy cream¼ teaspoon (1 ½ g) salt½ teaspoon (2 ½ ml) vanilla extractDash of cinnamon3 cups (330 g) powdered sugar1 to 2 tablespoons (15 to 30 ml) milkButterscotch chips, for garnish (optional)

Method
Mixing the Cupcake Batter Preheat the oven and prepare the muffin tins. To ensure that the oven is hot enough to bake the cupcakes, set the temperature to 375 degrees Fahrenheit (190 degrees Celsius) and allow it to fully preheat. Next, line 1 to 2 muffin tins with 20 paper cupcake liners to ready them for the cupcakes.Make sure that the rack is in the center position in the oven.You can substitute silicone c…
Kalacs (Hungarian Sweet Bread)
Ingredients 4 cups all-purpose flour1/4 cup white sugar1 teaspoon salt1  pkt  active dry yeast1 egg1/4 cup melted butter1 1/4 cups warm milk (110 degrees F/45 degrees C)1 teaspoon vanilla extractmelted butter for brushing1 teaspoon ground cinnamon1/3 cup brown sugar

Method Place flour, white sugar, salt, and yeast into the bowl of a stand mixer.In a bowl, whisk together egg, melted butter, warm milk, and vanilla extract; pour into the flour mixture. Using dough hook attachment, mix on low until the flour is moistened and a dough forms, then increase speed to medium, and continue kneading until smooth and elastic, 4 to 5 minutes.Place dough into a greased bowl, cover, and allow to rise in a warm place until doubled in bulk, about 1 1/2 hours.Punch down dough, turn out onto a floured work surface, and divide into 2 equal pieces.Roll each piece into a 1/3 inch thick rectangle.Brush each square with melted butter.Mix together cinnamon and brown sugar in a small…
Vegan Princess Cake
Ingredients 350g/ 12.3oz vegan soy whipping cream150g / 5.2oz dark chocolate (no milk)15 vegan round Greek wafers (no eggs or dairy products); if you can't find or make them, substitute with vegan cookies1 tablespoon soy milk or rice milk1 teaspoon vegetable margarine1 teaspoon vanillasliced or chopped almonds or hazelnuts

Method Melt the chocolate at low heat over a double boiler.Gradually add the soy or rice milk and vegetable margarine to thicken the chocolate mixture.Arrange a piece of aluminum foil on a flat workspace. Using a small chocolate or pastry brush, paint rectangles on the foil using the chocolate mixture. The rectangles should be slightly smaller than the size of the loaf pan, as they will be layered in it. You should be able to make about six rectangles.Place the sheet of foil into the fridge to set. Leave for approximately 30 minutes.Make the "cream". Blend the vegan cream with vanilla until it thickens. This should take about three t…
Weekend Turkish Delight
Ingredients
Sugar syrup: 3 cups granulated sugar1/2 cup honey1/2 cup waterDash cream of tartar
Cornstarch mixture: 1 cup cornstarch1 cup confectioners' sugar2 1/2 cups water1 teaspoon cream of tartar
Flavoring: 2 1/2 teaspoons rosewater2 cups pistachios, without shells, toastedCouple drops red food coloring (optional)
Cutting and Dredging 1/4 cup confectioner's sugar1/2 cup cornstarch plus 1 cup confectioner's sugar
Method  Get out a baking pan. Spray it with cooking spray, being sure to get in all the corners. Put it to the side for later.Begin with the sugar syrup. Place a medium-sized saucepan on the stove. Add the ingredients for the sugar syrup: sugar, honey, water, and cream of tartar.Set the temperature to high heat. Once the candy is boiling, lower the temperature to medium-high heat.Use a candy thermometer to track the temperature. It's done when it reaches 260 degrees Fahrenheit. It should take about 15 minutes.Create the cornstarch mixture. Put…