Friday, November 21, 2014

Pancake Cake

  • 300 g flour
  • 7 tablespoons cocoa powder
  • 2 tablespoons sugar
  • 1/4 teaspoon salt
  • 3 cups of milk
  • 3 eggs
  • 4 tablespoons oil
  • 8 tablespoons beer
  • 1 jar of Nutella- warmed
  • 3-4 bananas

1. Combine flour, cocoa, sugar and salt in a bowl. In a seperate bowl whisk together the milk, oil, eggs and beer. Pour the liquids into the dry ingredients and whisk until well combined.
2. Pour the batter into a jug and leave to set for 15 minutes. 
3. When ready to make pancakes, gently whisk the batter- it should pour easily and have a cream like consistency.
4. Heat and rub a non stick pan with a tiny bit of oil.
5. Pour the batter onto the pan and swirl it around to coat evenly. Once the sides start to turn upwards, flip your pancake and cook the other side.
6. Lay pancakes on a plate and keep warm in an oven while you finish flipping the rest of pancakes.
7. Heat the Nutella in a bowl of hot water. Slice your bananas thinly. Layer and serve.

Easy Cheesecake

For crust:

  • 5 tablespoons unsalted butter
  • 12 graham crackers
  • 1/4 cup sugar
  • 1/4 teaspoon salt
For filling:
  • 2 1/2 pounds bar cream cheese, room temperature
  • 1 1/2 cup sugar
  • 1 teaspoon lemon zest
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon salt
  • 4 eggs
  • 1 cup sour cream

1. Preheat oven to 375 degrees. Make crust. Butter a 9-by-3 inch springform pan.
2. In a food processor, pulse graham crackers until fine crumbs form, add melted butter, sugar, and salt, and pulse to combine. Press crumb mixture into bottom and about 1-inch up side of pan. Bake until set 12-15 minutes, let cool on wire rack. Reduce oven to 325 degrees.
2. Set a kettle of water to boil. Make filling. Using an electric mixer, beat cream cheese until fluffy. Gradually add sugar, beat in lemon zest and juice, and salt. Beat in eggs, one at a time scrapping down side of bowl after each addition. Beat in sour cream.
3. Wrap bottom haf of pan in foil. Pour in filling, place in a roasting pan. Pour in boiling water to come halfway up side of springform. Bake until just set in center, about 1 3/4 hours. Remove pan from water, let cool 20 minutes. Run a pairing knife around edge, let cool completely. Cover and chill overnight.

Sunday, November 9, 2014

Quick Peanut Bars

  • 1 cup sugar
  • 1 cup white corn syrup
  • 1 cup creamy peanut butter
  • 6 cups Rice Krispies
  • 2 tablespoons butter
  • 1/2 cup semi-sweet chocolate chips
  • 1 1/2 cups milk chocolate chips
  • 1 cup butterscotch chips

1. In a heavy sauce pan cook sugar, syrup and butter over medium heat until sugar is dissolved.
2. Remove from heat and add peanut butter. In a large bowl mix into the rice krispies until krispies are coated and press firmly into a buttered 9x12 inch pan.
3. In a double boiler melt butterscotch and chocolate chips until soft and creamy. Then pour and spread over the uncut bars in the pan.
4. When they are cool cut into the size bars you like to serve.

Creamy & Chocolate Sheet Cake

  • 10 1/4 ounces chocolate cake mix
  • 1 1/4 cups water
  • 1/3 cup oil
  • 3 eggs
  • 1 can sweet condensed milk
  • 1 jar caramel topping or butterscotch topping
  • 8 ounces Cool Whip
  • 1 bag toffee pieces

1. Preheat oven to 350 degrees F. Make and bake cake as directed on package in a 9x13 pan.
2. Poke top of warm cake every 1/2'' with handle of wooden spoon.
3. Drizzle sweetened condensed milk evenly over cake and let stand until milk has absorbed into cake.
4. Drizzle with caramel or butterscotch topping. Run knife around sides of pan to loosen cake.
5. Cover and refrigerate about 2 hours or until cake has chilled. Spread cool whip over top of cake and sprinkle with toffee chips. Store cake in refrigerate.

Creamy Lemon Cake

  • 20 vanilla wafers, finely crushed
  • 1/2 cup flour
  • 1/4 cup brown sugar
  • 1/4 cup unsalted butter
For the filling:
  • 1 package neufchatel cheese, softened
  • 1 cup granulated sugar
  • 2 eggs
  • 2 tablespoons all-purpose flour
  • 3 tablespoons lemon zest
  • 1/4 cup lemon juice
  • 1/4 teaspoon baking powder
  • 2 teaspoons powdered sugar

1. Preheat oven to 350 degrees F. Line 8'' square baking dish with foil.
2. In medium bowl, combine wafer crumbs, 1/2 cup flour and brown sugar.
3. Cut in butter with pastry blender until mixture resembles coarse crumbs.
4. Press firmly onto bottom of prepared pan. Bake for 15 minutes.
5. Meanwhile, in medium bowl  with electric mixer on medium speed beat cheese and sugar until well blended. Add eggs and 2 tablespoons flour, mixing well.
6. Blend in1 tablespoon lemon zest, lemon juice and baking powder. Pour over crust.
7. Bake for 25-28 minutes or until center is set. Cool completely then cover and refrigerate at least 2 hours or overnight. 
8. If desired, sprinkle with powdered sugar and garnish with remaining lemon zest. Cut into squares to serve.

Chocolate Brownies

  • 1 can semi-sweet chocolate chips (2 cups)
  • 1/2 cup butter
  • 3 large eggs
  • 1 1/4 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon baking soda
  • 1/2 cup chopped nuts

1. Preheat oven to 350°F. Grease a 13x9 inch baking pan.
2. Melt 1 cup of chocolate chips and butter in large heavy-duty saucepan over low heat, stir until smooth.
3. Remove from heat and stir in eggs, flour, vanilla and baking soda. 
4. Stir in remaining chocolate chips and nuts. 
5. Spread into prepared baking pan. Bake for 18 to 22 minutes. 
6. Cool completely on wire rack. Cut into pieces and serve.

Coconut Bars

  • 1/3 cup butter
  • 2 tablespoons water
  • 1 teaspoon vanilla
  • 1 egg
  • 1 1/2 cups coconut
  • 1/2 cup chocolate chips
  • 1 package Vanilla Cake Mix

1. Heat oven to 350°. Spray 13x9 baking pan.
2. Put cake mix in a large bowl. Cut in butter until crumbly. Add water, vanilla and egg. Mix well.
3. Stir in the coconut. Combine all together. Press dough into pan.
4. Bake for 15-20 minutes or until golden brown.
5. Cool for 15 minutes. Melt the chocolate and drizzle over cake.

Monday, November 3, 2014

Red Sheet Cake

  • 1 cup shortening
  • 1 3/4 cup sugar
  • 2 1/2 cups cake flour
  • 1 1/4 teaspoon salt
  • 2 eggs
  • 1 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1 1 /2 teaspoon vinegar
  • 1 1/2 ounce fluid red food coloring
  • 1 1/2 teaspoon cocoa powder

1.Preheat oven to 350 degrees. Thoroughly spray a large (18 x 12) sheet cake pan (or you can use a slightly smaller jelly roll pan) with nonstick baking spray. Be sure to get in all the corners of the pan.
2.Sift together cake flour and salt. Set aside. In a separate bowl, stir together buttermilk, eggs, vanilla, and baking soda. Add vinegar and stir. Set aside.
3. In a separate small bowl, mix together cocoa and red food coloring. Set aside.
4.Cream together shortening and sugar until fluffy. Alternate adding the flour mixture and the buttermilk/egg mixture until all combined. Pour the red mixture in and beat until combined.
5.Pour batter into prepared sheet cake pan. Use a large offset spatula or knife to even out the surface. Bake for 20 minutes. Remove pan from oven and allow cake to cool in the pan for 20 minutes. Place a large cutting board on top of the cake pan, then invert the cake, allowing it to turn out onto the cutting board. Allow cake to cool completely before icing.

Tiramisu Trifle

For the base:
  • 1 cup heavy whipping cream
  • 1/4 cup granulated sugar
  • 1 cup Sargento® Ricotta Cheese, any style
  • 1 tablespoon unsweetened cocoa powder
  • 1 tablespoon Kahlua (I used 1 tsp. of vanilla extract instead)
  • teaspoon instant espresso granules
For the layering:
  • fresh whipped cream
  • 1/2 cup chocolate cookie crumbs
Sweetened Whipped Cream
  •  1 cup heavy whipping cream
  • 3 tablespoons confectioners’ sugar
  • 1/2 teaspoon vanilla extract
1. In a chilled small mixing bowl and with chilled beaters, beat cream until it begins to thicken. Add confectioners’ sugar and vanilla; beat until soft peaks form. Store in the refrigerator.
2. Combine whipping cream and sugar in food processor bowl fitted with metal blade. Process 1 minute, or until cream is stiff. Transfer whipped cream to a medium bowl and set aside. (Do not clean bowl of food processor.)
3. Combine cheese, cocoa powder, vanilla and instant espresso granules in food processor bowl. Process until blended. Add cheese mixture to bowl with whipped cream; fold in with rubber spatula until no white streaks remain.
4.Transfer to dessert glasses or big trifle bowl. Create the Tiramisu base according to recipe directions. Layer it with freshly whipped cream and chocolate cookie crumbs. Finish them off with a sprinkling of chocolate shavings and fresh berries.

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.

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