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Showing posts from April, 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…