Sunday, August 31, 2014

Ice Cream Cake Balls

Ingredients:
  • 1 pound semi-sweet chocolate chips
  • 1 batch single-ingredient ice cream
  • 1/2 cup toasted peanuts, chopped
Directions:

1. Brush tempered chocolate on the insides of twelve 2 3/4-inch silicone hemisphere molds. When the first layer has cooled, brush another layer. Repeat until there are 3 or 4 layers. Let cool.
2. This is where you make banana ice cream. Fill a pastry bag fitted with a plain 1/2- inch piping tip with the banana ice cream. Pipe each mold full of ice cream to the edge. Sprinkle chopped peanuts over the ice cream and gently press the peanuts down into the banana.
3. Place in the freezer until the ice cream is completely frozen. Carefully release the bombes from their molds when ice cream is frozen solid. Serve and enjoy.




Ice Cream Cake

Ingredients:
  • 900 ml soft scoop vanilla ice cream
  • 100 g raspberries
  • 150 ml single cream
  • 75 g Bitsa Wispa, halved
  • 125 g chocolate
Directions:

1. Line a 1 litre bowl with cling film.
2. Mix the ice cream with the Bitsa Wispa and raspberries and pile into the bowl, level the top and place in the freezer for 1-2 hours.
3. Place the single cream into a saucepan and heat. Pour over the broken chocolate in a bowl and stir to melt the chocolate. Leave to cool.
4. Remove the mixture from the freezer, remove from the bowl by dipping quickly in boiling water and place onto a serving plate. Spread the chocolate over the top and sides and place back into the freeze.




Friday, August 29, 2014

Red Cake

Ingredients:
  • 2 cups sugar
  • 2 sticks butter
  • 2 large eggs
  • 2 tablespoons cocoa
  • 2 ounces red food coloring
  • 2 1/2 cups cake flour
  • 1 teaspoon salt
  • 1 cup milk
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking soda
  • 1 tablespoon vinegar
Icing:
  • 1 stick butter
  • 1 8-ounce packege cream cheese
  • 1 cup melted marshmallows
  • 1 box confectioner's sugar
  • 1 cup shredded coconut
  • 1 cup chopped pecans
Directions:

1. Preheat the oven to 350F (180C)
2. In a mixing bowl, cream the sugar and butter, beat until light. Add the eggs one at a time and mix well.
3. Mix cocoa and food coloring then add to sugar mixture. Sift together flour and salt.
4. Add flour mixture to the creamed mixture alternately with milk. Blend in vanilla.
5. In a small bowl, combine baking soda and vinegar and add to the mixture.
6. Pour batter into 8-inch round greased and floured pans. Bake for 20 minutes. Remove from heat and cool completely before frosting.
7. Blend cream cheese and butter together in a mixing bowl. Add marshmallows and sugar and blend. Fold in coconut and nuts. Spread between layers and on top and sides of cooled cake.





Quick Banana Cookies

Ingredients:
  • 3/4 cup ground graham crackers
  • 1 banana
  • 1/4 cup chocolate chips
Directions:

1. Preheat oven to 350 F (180C)
2. Butter the baking sheet.
3. Crush up your graham crackers. Put them in a ziplock and roll a rolling pin over them.
4. Mash your banana well in a mixing bowl. Mix the rest of the ingredients in the bowl.
5. Plop your cookie dough on the baking sheet. Bake for 15 minutes. Take out and let cool for a few minutes.




Almond Cake

Ingredients:
  • 250 g almond meal
  • 3 eggs
  • 1 cup sugar
  • 1/2 cup orange juice
  • pinch salt
  • 3/4 cup olive oil
  • 3 egg whites
  • grated peel from two oranges
  • 1 teaspoon baking powder
Directions:

1. Preheat the oven to 190C. Line a 21 cm spring form tin with greaseproof paper and grease with butter.
2. Place egg whites into one bowl and whole eggs in the other. Using an electric, whisk, beat egg whites until they form stiff peaks. Set aside.
3. Add sugar to the other bowl with the whole eggs and beat until mixture thickens.
4. Grate orange peel into the bowl. Add almond meal, baking powder, salt then the orange juice and the olive oil. Fold in the beaten egg whites into this mixture.
5. Pour mixture into the prepared tin and bake for half an hour.
6. Remove from the oven and cool, on a rack. When cake is cold, remove it from the tin.
7. Serve with icing sugar dusted on top of the cake.




Wednesday, August 27, 2014

Chocolate Chips Cookies

Ingredients:
  • 2 cup all-purpose flour
  • 1 cup packed brown sugar
  • 6 tablespoon melted butter
  • 2 eggs
  • 2 teaspoon vanilla extract
  • 2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 10 oz chocolate chips (280g)
Directions:

1. Preheat the oven to 325 F (163C)
2. Grease a 13x9 pan
3. In a large bowl cream butter and sugar. Beat in each egg one at a time, then add vanilla. Set aside.
4. In a seperate bowl mix flour, baking powder and salt.
5 Mix the dry ingredients into the wet and blend well.
6. Stir in chocolate chips. Smooth cookie dough onto pan and bake for 20 minutes.
7. Baking time may vary. Check after 15 minutes. If they are golden beown on top they are ready.
8. Cut into pieces and serve.




Dark Cake With Chocolate

Ingredients:
  • 1 3/4 cup all-purpose flour
  • 2 cups sugar
  • 3/4 cup cocoa
  • 1 1/2 teaspoon baking soda
  • 1 1/2 teaspoon baking powder
  • 1 teaspoon salt
  • 2 eggs
  • 1/2 cup vegetable oil
  • 2 teaspoon vanilla
  • 1 cup boiling water
Directions:

1. Preheat the oven to 350 F (180C).
2. In a large bowl combine dry ingredients; combine the flour, sugar, cocoa, baking powder, salt and baking soda 
3. Add eggs, milk, oil and vanilla. Beat for 2 minutes at medium speed with an electric mixer.
4. Stir in water. Pour into greased casserole dish. 
5. Bake for 35-40 minutes, our until a toothpick inserted at center comes out clean.





Cupcakes With Cinnamon

Ingredients:
  • 1 box yellow cake mix
  • 1 1/2 cups brown sugar
  • 1 stick butter
  • 3 teaspoons cinnamon
  • 1 can cream cheese frosting
Directions:

1. Preheat the oven to 350° 
2. Follow the directions for the cake mix.
3. In a small bowl melt the butter over medium heat, stir in the brown sugar and cinnamon. Stir until melted gooey mess.
4. Spoon out cake mix into cupcake tins.
5. Add a teaspoon of brown sugar mixture to each cupcake and swirl it in.
6. Bake for 15-20 minutes or until toothpick comes out clean. 
7. Frost and drizzle extra mixture on top.




Tuesday, August 26, 2014

Moist Chocolate Cake

Ingredients:
  • 1/4 cup melted butter
  • 1/4 cup cocoa
  • 1/2 cup hot water
  • 1/2 cup sour milk
  • 1 egg beaten in with the milk
  • 1 cup flour
  • 1 teaspoon baking soda
  • pinch of salt
  • 1 teaspoon vanilla
  • 1 cup white sugar
Directions:
1. Preheat the oven to 350 F (180C).
2. With an electric mixer whisk together the butter, cocoa, water, milk, egg, flour and sugar. Also add baking soda, salt and vanilla. Beat until mostly smooth.
3. Bake in 8-inch pan for 30 minutes.

Chocolate ganache:
  • 7 ounces of dark chocolate
  • 1/2 cup heavy whipping cream
Directions:
1. Finely chop the chocolate and place in a bowl. Heat cream in a pot until gently simmering.
2. Whisk the cream into the bowl with the chocolate until the chocolate has melted and the cream is incorporated.




Marble Cake

Ingredients:
  • 1 cup plain yogurt
  • 1/2 teaspoon baking soda
  • 1/4 cup coconut oil
  • 2 large eggs
  • 1 cup sugar
  • 1 3/4 cups cake flour
  • 1 ounce unsweeted chocolate (30g)
  • 1 teaspoon vanilla extract
Directions:

1. Preheat the oven to 350F(180C). Grease an 8-inch-square baking pan. (20cm)
2. Melt the chocolate and set aside. Cream the sugar and coconut oil together with an electric mixer for 2-3 minutes. Add the eggs and vanilla and beat ingredients until well blended.
3. Sift the flour and baking soda together. Add the flour mixture to the sugar mixture in thirds, alternating with the yogurt. Beat the mixture for 2-3 minutes. Divide the batter in half.
4. Mix the melted chocolate into one of the halves. Either drop blobs of alternate batters into the prepared pan or spoon in one batter, add the second and swirl it into the first. Smooth the top.
5. Bake the cake for 30 minutes. Let cool for 10 minutes. Then invert onto a cake rack to cool completely.




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