The Weekend Cooks

Quick and Easy Peanut Butter Cookies Ingredients 1 egg 1/4 cup flour 1/2 cup peanut Butter 1/2 cup sugar 1/2 tsp baking powder 1 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 Muffins Ingredients 3 eggs 250g sugar 300 ml sunflower oil 4 carrots grated 300g flour 1 tsp cinnamon 1 tsp baking powder 100g chopped almonds and hazelnuts 250g cream cheese 60g icing sugar zest 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 m

Home Made Apple pie Ingredients Crust ½ liter or 2 cups of plain flour 1 teaspoon of salt ¾ of a stick (90 grams) of tenderflake pastry lard or butter 5 tablespoons of cold water 1 egg (for brushing, helps the surface get golden) Milk (for brushing the crust) Filling 80 mL or 1/3 cup of white sugar 80 mL or 1/3 cup of brown sugar ¼ teaspoon of salt 1 teaspoon cinnamon ½ teaspoon nutmeg 3 tablespoons of flour 6-8 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. Pl

Honeycomb in Cadbury Crunchie Ingredients 5 tablespoons sugar 2 tbs of golden syrup or honey 2 teaspoons of water 1 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 Mousse Ingredients 1 cup / 200 grams / 8 ounces of chilled cream 1/2+1/4 cup or 4+ 1/2 ounces or 150 grams of chocolate 2 tablespoons butter 2 tablespoons coffee 3 egg whites 3 egg yolks 1 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 blueberries 2 tablespoons caster (superfine) sugar 300ml/10.14 fl oz double cream 500g/17.6 oz natural bio milk yogurt 2 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 le

Oreo Lava Cakes Ingredients For the Cake 1 cup (240 ml) semisweet chocolate, chopped 3⁄4 cup (180 ml) low-fat milk 1⁄2 cup (120 ml) all-purpose flour 1 teaspoon (4.9 ml) baking powder 2 tablespoons (30 ml) vegetable oil For the Filling 1⁄4 cup (59 ml) instant Oreo pudding mix / chocolate pudding mix with sliced oreos 1⁄2 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

Moist Banana Bread Ingredients Butter or Oil For Greasing The Pan 3 Medium Ripe to Overripe Bananas 2 Large Eggs 3/4 Cup Sugar 1/2 Cup (1 stick) Unsalted Butter (softened) 1 teaspoon vanilla extract 1 3/4 cup all-purpose flour 1 tablespoon baking powder 1/2 teaspoon salt 1/2 teaspoon ground cinnamon 7 ounces of marzipan 1 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 li

Baked Nutella Swirl Doughnuts Ingredients 2 cups (275 g) cake flour 3/4 cup (150 g) sugar 2 teaspoons baking powder 1 teaspoon kosher salt 3/4 cup buttermilk, at room temperature 2 large eggs, lightly beaten and at room temperature 2 tablespoon unsalted butter, melted 1 teaspoon vanilla extract 6 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 Cupcakes Ingredients Cupcakes 1 ¾ cups (219 g) flour 1 3.4-ounce (96 g) box instant butterscotch pudding ⅔ cup (133 g) sugar 2 ½ teaspoon (10 g) baking powder ½ teaspoon (3 g) salt ¾ cup (130 g) butterscotch chips, roughly chopped 2 eggs ½ cup (118 ml) canola oil 1 ¼ cup (296 ml) milk 1 teaspoon (5 ml) vanilla extract Frosting ½ cup (113 g) butter ½ cup (100 g) brown sugar ⅓ cup (79 ml) heavy cream ¼ teaspoon (1 ½ g) salt ½ teaspoon (2 ½ ml) vanilla extract Dash of cinnamon 3 cups (330 g) powdered sugar 1 to 2 tablespoons (15 to 30 ml) milk Butterscotch 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

Kalacs (Hungarian Sweet Bread) Ingredients 4 cups all-purpose flour 1/4 cup white sugar 1 teaspoon salt 1  pkt  active dry yeast 1 egg 1/4 cup melted butter 1 1/4 cups warm milk (110 degrees F/45 degrees C) 1 teaspoon vanilla extract melted butter for brushing 1 teaspoon ground cinnamon 1/3 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 ea

Vegan Princess Cake Ingredients 350g/ 12.3oz vegan soy whipping cream 150g / 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 cookies 1 tablespoon soy milk or rice milk 1 teaspoon vegetable margarine 1 teaspoon vanilla sliced 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 wi

Weekend Turkish Delight Ingredients Sugar syrup: 3 cups granulated sugar 1/2 cup honey 1/2 cup water Dash cream of tartar Cornstarch mixture: 1 cup cornstarch 1 cup confectioners' sugar 2 1/2 cups water 1 teaspoon cream of tartar Flavoring: 2 1/2 teaspoons rosewater 2 cups pistachios, without shells, toasted Couple drops red food coloring (optional) Cutting and Dredging 1/4 cup confectioner's sugar 1/2 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

HONEY AND MACADAMIA NOUGAT ICE-CREAM Recipe courtesy - @Wedgewoodcraftedconfectionery Ingredients  2 cups Fresh cream 2 Large free-range eggs, separated ¼ cup Runny honey 45 g Icing sugar, sifted 150 g Wedgewood macadamia nougat , chopped 50 g Macadamias , roasted and chopped 50 g peanut brittle chopped Fresh seasonal fruit, for serving Method In a bowl large enough to hold all the ingredients, beat the cream until soft peaks form. Chill until required. Whisk the egg yolks, honey and 30 g icing sugar in an electric mixer until pale and thick. In a third bowl, beat the egg whites using a handheld electric mixer until soft peaks form. Gradually add the remaining icing sugar and beat until glossy but not too stiff. Add the nougat, nuts and brittle to the yolk mixture, making sure they do not stick together. Gently fold the egg yolks and the egg whites into the chilled cream. Spoon into 4–6 short glasses, cover with cling wrap and freez

Weekend Malva Pudding Ingredients  Pudding 30ml Butter/Margarine 125g White Sugar 1 Extra Large Egg 15ml Apricot Jam 5 ml Bicarbonate of Soda 125ml Milk 250ml Cake Flour Pinch of Salt 15ml Vinegar Sauce 125g Butter/Margarine 185 ml White Sugar 65ml Water 185 ml Cream 5ml Vanilla essence Method Pudding Cream butter and sugar together, beat in the egg until light and fluffy. Beat in the apricot jam. Dissolve the bicarb in the milk. Sift the flour and salt together and add to the creamed mixture alternately with the milk. Lastly stir in the vinegar. Pour into a deep round dish about 19cm diameter. Cover the dish with a lid or foil and then bake for 1 hour at 180°C. Sauce Bring the butter, sugar and water to the boil and simmer, stirring all the time for 2 minutes. Remove from the stove and then add the cream and the vanilla. Pour over the hot baked pudding. Serve with your choice of Ice Cream &

No-Bake Oreo Cheesecake Ingredients 20 Oreo cookies, crushed 4 tablespoons butter, melted 16 ounces (450 grams) cream cheese, softened 1 cup (125 grams) powdered sugar 1 teaspoon vanilla extract 700 ml heavy whipping cream 15 Oreo cookies, chopped Method  Mix the crushed Oreos and melted butter in a food processor. Blend the cookies in the food processor first, until you get fine crumbs. Add the melted butter and blend again until the mixture is damp. The cookies need be finely ground, sort of like coffee grounds. If the crumbs are too big, the crust won't hold together. Spread the mixture across the bottom of a 9-inch (22.86 centimeters) spring form pan. Pack the mixture down firmly or it won't hold together. Use a spatula to flatten and smooth it out. Place the crust into the fridge to chill. This will help the crust hold together better. By the time you are done making the filling, it should be ready. Filling Beat