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Showing posts from 2018
EASY CARAMEL CAKE Ingredients Cake 1/2 cup butter, room temperature 1 cup light brown sugar 3 eggs 1 tablespoon vanilla 2 teaspoons baking powder 1 teaspoon kosher salt 2 cups all purpose flour 3/4 cup milk 2 cups caramel sauce, divided Frosting 8 ounces cream cheese, room temperature 1/2 cup butter, room temperature 1 1/2 teaspoons vanilla 4 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
Almond and Honey Brittle Ingredients 1/4 cup almond oil 4 cups sliced blanched almonds 2 cups sugar 1 cup honey 1/4 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 i
Decadent Coffee Fudge Ingredients 284 g white chocolate, chopped 170 oz bittersweet chocolate, chopped 1 300-mL can sweetened condensed milk 2 Tbsp coffee powder ½ 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 Butter Ingredients BASIC PEANUT BUTTER 2 cups (300 grams) unsalted shelled peanuts 1/4 to 3/4 teaspoon kosher salt 1 to 2 teaspoons honey 1 to 3 teaspoons peanut or vegetable oil, if needed ALMOND PEANUT BUTTER 1 cup (150 grams) unsalted shelled peanuts 1 cup (150 grams) unsalted whole almonds 1/4 to 3/4 teaspoon kosher salt 1 to 2 teaspoons honey 1 to 3 teaspoons peanut or vegetable oil, if needed CHOCOLATE PEANUT BUTTER 2 cups (300 grams) unsalted shelled peanuts 1/2 teaspoon kosher salt 2 tablespoons peanut oil or vegetable oil, plus more as needed 1/2 cup (45 grams) unsweetened cocoa powder 1 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,
Home Made Malva Pudding This 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 but
Honey Almond Granola Ingredients 3 cups of quick cooking oats 3/4 cup of sliced almonds 1/2 cup grated coconut 1/2 cup honey, local if at all possible 1/4 cup of coconut oil, melted 2 tablespoons of warm water 1 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 t
Cinnamon Coffee Cake Ingredients Cake Batter 3/4 cup (150g) sugar 1/4 cup (1/2 stick or 60g) soft butter or margarine 1 egg 1/2 cup (120 ml) milk 1 1/2 cups (190g) flour 2 teaspoons baking powder 1/2 teaspoon salt Filling 1/2 cup (110g) brown sugar, packed 2 tablespoons flour 1 to 2 teaspoons cinnamon 2 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 fi
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