Monday, October 27, 2014

Cake Pops

  • 3 large eggs(seperate the whites and yolks into 2 bowls)
  • 60 g unsalted butter
  • 200 g Nutella plus some Nutella for coating
  • 50 g Hazelnut meal
  • 50 g Premium dark chocolate
  • pinch of salt
  • lollipop sticks
  • decorating sprinkles (optional)

1. Preheat the oven to 180C. Whisk egg whites and salt until stiff and keep aside.
2. Place the butter and Nutella in a large bowl and beat until well mixed. Add egg yolks, hazelnut meal and continue to mix. Fold in melted chocolate and a large dollop of whisked egg whites. Beat the mixture until well combined. Next, gently fold the rest of the whisked eggs.
3. Pour cake mixture into a springform tin (greased and lined) and bake for 30 minutes.
4. Once the cake has cooled, use a measuring spoon to scoop out hemispheres.
5. Get some Nutella and spread it on the bottom of a hemisphere. Take another hemisphere and place it with the other hemisphere to complete the sphere.
6. Place them on baking sheets. Attach lollipop sticks by inserting them through the spheres created. After that, place cake pops in a fridge for 15 minutes to set.
7. Serve them plain or have sprinkles on them.

Apple Pie


For the crust:
  • 2 1/2 cups flour
  • 1/2 teaspoon salt
  • 1/2 cup shortening, frozen and cut into small pieces
  • 10 tablespoons butter
  • 7 tablespoons ice water
  • 2 teaspoons freshly squeezed lemon juice
For the pie:
  • 1/3 cup brown sugar
  • 1/3 cup granulated sugar
  • 3 tablespoons flour
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon lemon zest
  • 1/2 teaspoon salt
  • 1/4 teaspoon nutmeg
  • 2 1/2 pounds apples (about 6) 
  • 1 tablespoon freshly squeezed lemon juice
  • 2 teaspoons whole milk
  • 1 tablespoon butter
  • 1 teaspoon coarse-grained sugar

1. Whisk together the flour and salt in a large bowl. Add the shortening and butter and toss with fingers. Using a pastry blender or your fingers, cut the shortening and butter into the dry ingredients for about 5 minuters.
2. Drizzle in 6 tablespoons of the ice water and the lemon juice and mix just until the dough comes together.
3. Divide the dough into 2 flat disks, one larger than the other, Wrap tightly in plastic wrap and refrigerate for at least 1 hour.
4. Heat the oven to 450F.  Place a baking sheet lined with aluminium foil on the rack.
5. On a lightly floured surface, roll out the larger disk of dough to about 12 inches in diameter and 1/4 inch thick. Line a 9-inch pie plate with the dough and trim to leave a 1-inch overhang.
6. Place both sugars and cinnamon, flour, lemon zest, salt and nutmeg in a small bowl and whisk until combined. Peel, halve, core and slice the apples and place in a large bowl. Sprinkle with the lemon juice and toss to combine. Add the sugar mixture to the apples and toss until evenly coated.
7. Roll out the remaining disk of dough on a floured surface to about 11 inches in diameter and 1/4 inch thick.
8. Brush the overhang of the crust in the pie plate with a thin layer of the milk. Add the apple mixture, pilling it slightly in the center. Scater the butter pieces over the apples and cover with the top crust. Trim the excess dough of the top crust to leave a 1-inch overhang. Press together the edges of the bottom and top crust to seal.
9. Using your fingers, crimp the dough to seal it tightly. With a sharp knife, cut 6 slits in the top crust, evenly spaced. Brush the top of the pie with the remaining milk and sprinkle with the coarse-grained sugar.
10. Place the pie on the hot baking sheet and bake for 20 minutes. Reduce the oven temperature to 375 F. and bake about 40 to 50 minutes more. Remove from the oven and place on a wire rack to cool completely at least 2 hours before serving.

Friday, October 24, 2014

Ferrero Cupcakes

  • 150 ml oil
  • 170 g flour
  • 2 eggs
  • 150 g caster sugar
  • 40 g cocoa powder
  • 100 ml milk
  • Nutella
  • Ferrero Rocher

1. Mix together the oil and eggs in a bowl, gradualla adding sugar until all combined.
2. Add flour while mixing constantly. Add the cocoa powder and milk and mix until combined.
3. Once all the ingredients are combined divide between cake cases. Bake for 20-25 minutes at 175 degrees. Once baked, leave for around 5-10 minutes.
4. Once they have cooled slightly scoop a hole in the middle of the cake, and add scoop of Nutella. Then simply add Ferrero to the top and you are finished.

Chocolate Fudge

  • 1 1/2 cups sugar
  • 5 oz, evaporated milk
  • 2 tablespoons milk
  • 1/4 teaspoon salt
  • 2 cups mini marshmallows
  • 1 1/2 cups semi-sweet chocolate
  • 1/2 cup chopped nuts
  • 1 teaspoon vanilla

1. Line an 8-inch square pan with aluminium foil. Set aside.
2. Combine the sugar, milk, butter and salt.
3. Bring to a full, rolling boil over medium heat while stirring constantly. Continue to boil, stirring constantly, for 5 minutes.  Remove the pan from the heat and stir in marshmallows, chocolate chips, nuts and vanilla.
4. Stir briskly until the marshmallows are completely melted. 
5. Pour into prepared pan. Refrigerate until firm. Lift from the pan, remove the foil and cut into pieces.

Monday, October 20, 2014

Chocolate Bars

  • 2 cups crushed vanilla cookies
  • 1/2 cup melted butter
  • 2 bags semi sweet chocolate chips
  • 1-2 bags Kraft Caramel bits
  • 2 cups chopped pecans
  • 1 can sweetened condensed milk

1. Preheat oven to 350 degrees. Spray or grease a 9x13 pan.
2. Combine crushed cookies and butter until combined and cookie crumbs are moist. Spread evenly in bottom of pan pressing down to form a crust.
3. Start layering the rest of the ingredients. 1 bag chocolate chips, caramel bits, pecans ( save out about 1/4 cup for the top), second bag of chocolate chips, remaining pecans.
4. Drizzle sweetened condensed milk over the entire pan. Bake for 25-30 minutes. Let cool completely before cutting.
5. Store in airlight container.

Blueberry Pound Cake

  • 1 3/4 cups sugar
  • 1/2 cup butter, softened
  • 1/2 cup (4 ounces) cream cheese softened
  • 3 large eggs
  • 2 teaspoons vanilla
  • 1/4 cup lemon juice
  • 3 cups flour, divided
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup sour cream
  • 2 cups fresh blueberries, you could also use blackberries or raspberries
for Lemon Glaze
  • 1/2 cup powdered sugar
  • 3-4 tablespoons lemon juice
1.Preheat oven to 350 degrees. Grease and flour a bundt pan.
2.Cream butter and cream cheese together, Add in sugar, beat well. Add in eggs one at a time, blending well after each egg. Add lemon juice and vanilla, beat well again, 2-3 minutes, you want everything blended in well.
3. In a separate bowl , place your berries and 2 tablespoons of flour, toss berries to coat. This will help keep the berries from sinking while baking.Combine remaining flour with baking powder, baking soda and salt, just give it a little stir with a fork.
4. Now alternating, add flour and sour cream, starting and ending with flour, mixing well after each addition. Your batter will be thick.
5. Gently fold in berries, don't worry about getting them fully blended, just make sure they are spread out a bit in your batter.
6. Spoon batter into your well greased and floured bundt pan.
7. Bake in a 350 degree oven for 1 hour to 1 hour and 15 minutes. Test for doneness using a toothpick, when it comes out clean, your cake is done. Let cake cool on wire rack for 10 minutes before inverting onto a plate.
8. Let cool completely before adding glaze.
9. Mix sugar and lemon juice together, stirring till sugar is dissolved and mixture is smooth. Drizzle over top of cooled cake.

Thursday, October 16, 2014

Strawberry Pie

  • 2 cups flour
  • 1 cup sugar
  • 1/2 cup butter
  • 2 cups chopped strawberries
  • 1 1/2 teaspoon baking soda

1. Powder the sugar and sieve it. Also, sieve the flour for a fine quality. Add about 1/2 cup of sugar to the flour and mix them into dough. Use ice cold water to mix the dough and make it into a ball. Cover it with cling wrap and keep it in the refrigerator for about an hour. Make two equal halves of the dough and then wrap them.
2. Now mix the sugar and chopped strawberries and add some butter to the mixture. Take out the dough and role them out in a round shape. Spread chopped strawberries and sugar mixture on the rolled out dough and cover it with the other one on top.
3. Make vertical and horizontal slits on the top and put it for baking in the pan. Set the oven at 175 degrees and bake for one hour

Blueberry Muffins

  • 3 cups flour
  • 1 cup sugar
  • 1 tablespoon baking powder
  • 3/4 teaspoon salt
  • 1/2 cup butter, softened
  • 2 eggs
  • 1 cup milk
  • 1 teaspoon vanilla
  • 2 cups blueberries
  • coarse sugar, for sprinkling on top

1. Preheat oven to 400F. Line 18 muffin cups with paper liners.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt. Work in the softened butter with an electric mixer. Blend in the eggs, milk and vanilla until combined. Gently fold in the bluberries.
3. Scoop batter into prepared muffin tins, filling each cup about 3/4 full. If desired sprinkle the top of each muffin with coarse sugar.
4. Bake for 20 minutes. Remove muffins from pans and cool on a wire rack.

Monday, October 13, 2014

Dark Chocolate Cake

  • 2 cups boiling water
  • 1 cup cocoa powder
  • 2 3/4 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup butter, softened
  • 2 1/4 cups sugar
  • 4 eggs
  • 1 1/2 teaspoon vanilla extract

1. Preheat oven to 350 degrees F. (175C) Grease 3-9 inch round cake pan.
2. In medium bowl, pour boiling water over cocoa and whisk until smooth.  Let mixture cool. Sift together flour, baking soda, baking powder and salt. Set aside.
3. In a large bowl, cream butter and sugar together until fluffy. Beat in eggs one at time, then stir in vanilla. Add the flour mixture with cocoa mixture, Spread batter evenly between the 3 prepared pans. Bake in preheated oven for 30 minutes. Allow to cool.

Cheese Pie With Cherries

  • 1 graham cracker crust
  • 2 blocks of cream cheese
  • 1/3 cup lemon juice
  • 1 can sweetened condensed milk
  • optional topping: 1 can of cherry pie filling

1. In mixing bowl blend cream cheese, condensed milk and lemon juice until well blended.
2. Pour mixture onto graham cracker crust and refrigerate at least one hour to set up.
3. Optionally, you can use cherry filling just before serving or after the cake is chilled.

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