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.

Thursday, October 9, 2014

Chocolate-Peanut Bars

  • 1/2 cup butter, softened
  • 3/4 cups plus 2 tablespoons sugar
  • 1 cup creamy peanut butter
  • 1 egg + 1 egg yolk
  • 1 teaspoon vanilla extract
  • 1 cup flour
  • 1/2 cup milk chocolate chips
  • Milk chocolate ganache:
  • 2/3 cup milk chocolate chips
  • 2 tablespoons heavy cream
  • 1 tablespoon plus 1 teaspoon butter, softened

1. Preheat oven to 350F. Line 8 inch baking dish with nonstick foil. 
2. In a large bowl beat butter and sugar together. Add peanut butter and mix well. Add egg, egg yolk vanilla and flour. Mix until combined. 
3. Spread into pan and bake for 40 minutes until set and golden.  Let cool.
4. Make chocolate ganache and spread over the cake. Cut into bars before serving.

Chocolate Cheese Cake

  • 200 g chocolate biscuit crumbs
  • 80 g butter
  • 500 g cream cheese, softened
  • 1/2 cup caster sugar
  • 200 g toblerone, melted
  • 300 g thickened cream

1. Start by making chocolate crumbs, add butter and mix until you get a mixture the consistency of wet sand. 
2. Press the crumbs into a lined springform pan over the bottom and sides to form your crust. Leave the base to chill in fridge.
3. Break up the toblerone and melt over a Bain-Marie. Whip your cream cheese and sugar until smooth then slowly beat in half the cream and chocolate. Poor the mixture into the chilled base and return to fridge for at least three hours.
4. Whip the remaining cream and sugar together until soft peaks form. Top your cheesecake with whipped cram and chocolate flakes. Chill for another hour before serving.

Monday, October 6, 2014

Coconut Bars

  • 1 bag sweetened flaked coconut
  • 1 1/2 cups flour
  • 1/3 cup confectioners sugar
  • salt
  • 1 cup butter
  • 3/4 cups granulated sugar
  • 1/3 cups cornstarch
  • 1 can coconut milk
  • 8 ounces bittersweet chocolate, chopped

1. Preheat oven to 350 F. In 13-inch by 9-inch baking pan, spread 1 cup coconut. Bake 6 to 8 minutes. Cool, wipe out pan, line with foil, lightly grease foil.
2. In food processor, finely grind toasted coconut. Add flour, confectioners sugar, 1/8 teaspoon salt, pulse to blend. Add butter. Pulse until blended.
3. Spread dough evenly. Bake 30 minutes. Cool on wire rack.
4. In 2-quart saucepan, whisk granulated sugar, cornstarch, and 1/8 teaspoon salt. Whisk in coconut milk until smooth. Heat to simmering, whisking frequently. Simmer 2 minutes or until thick. Fold in untoasted coconut. Cool slightly. Spread in even layer over crust.
5. Place chocolate in microwave-bowl. Microwave on high 2 minutes in 30 second intervals until melted. Stir mixture until smooth. Pour and spread chocolate over coconut filling. Refrigerate until chocolate is set. Cut into rectangles.

Banana Cream Cake

  • 2 cups heavy cream
  • 5 tablespoons milk powder (divided)
  • 6 ounces chopped chocolate
  • 8 ounces crushed chocolate cookie crumbs
  • 1/4 cup plus 1 tablespoon granulated sugar (divided)
  • 9 tablespoons unsalted butter, melted, divided
  • 3 medium bananas, sliced
  • 1/4 cup cocoa powder
  • 3 tablespoons cornstarch
  • pinch salt
  • 2 eggs
  • 2 cups whole milk, divided
  • 4 ounces bittersweet chocolate
  • 1 teaspoon vanilla extract

1. In saucepan, over medium heat, heat cream until simmering. Remove from heat and stir in 3 tablespoons milk powder and milk chocolate until melted. Transfer to container and refrigerate until chilled.
2. Preheat oven to 375F. In medium bowl, combine cookie crumbs, 1 tablespoon sugar and 7 tablespoons butter. Press into deep dish pie plate, line with foil, and fill with pie weights. Bake 10 to 15 minutes. Let cool and spread banana slices into crust.
3. In medium bowl, combine remaining 1/4 cup sugar, 2 tablespoons milk powder, cocoa, cornstarch and salt. Stir in eggs and 1/2 cup milk until smooth.
4. In seperate bowl over medium heat, heat remaining 1 1/2 cups milk to simmering. Whisk hot milk into egg mixture and then return entire mixture to saucepan. Continue to cook until mixture comes to boil. Remove from heat.
5. Stir in bittersweet chocolate, vanilla and remaining 2 tablespoons butter until chocolate is melted. Pour over bananas and chill until set.
6. In mixer, whip milk chocolate whip cream. Spoon over chocolate pudding and serve.

Facebook Favorites More