Social Icons

twitterfacebookgoogle plus

Pages

Featured Posts

chocolate crinkles recipe

Chocolate cookie dough rolled in powdered sugar and baked into a festive black and white cookie.

Lemon Blueberry Ricotta Pound Cake

Delicious fine crumb pound cake with butter, eggs, ricotta cheese, sugar, flour, lemon zest, and blueberries.

Saffron Cake

This recipe makes 12 to 14 good sized buns. You can easily double the recipe. Note the cardamom is optional. I've made these buns with and without a little cardamom and I prefer them with. I'm guessing it's more traditional without.

Quick Chocolate Cake

Quick Chocolate Cake

Baklava Recipe

Baklava pastry recipe, layers of phyllo dough filled with honey, walnuts and pistachios.

8/22/2017

Homemade Honeycomb



Makes 15-20 chunks of honeycomb 

INGREDIENTS

200 grams caster sugar3 tablespoons syrup2 tablespoons honey2 tablespoons bicarbonate of soda200 grams melted chocolate, to coat

PREPARATION

1. Cover a baking tray with greaseproof paper. Set aside.
2. Mix the sugar, syrup, and honey together in a saucepan.
3. Turn up the heat and slide a thermometer into the mixture.
4. Heat till the sugar mixture reaches 140°C/275°F and is brown and bubbling.
5. Take the thermometer out and quickly whisk in the bicarbonate of soda.
6. Pour the honeycomb into the prepared tray and leave to set. Do not touch the honeycomb at all throughout.
7. Once set, smash up the honeycomb into bite-size pieces.
8. Dip into the melted chocolate and chill.
9. Enjoy!

French-Style Apple Tart (Tarte Tatin)

INGREDIENTS
1 sheet puff pastry, thawed
1.5 kilograms apples, preferably Honeycrisp or Granny Smith
100 grams caster sugar
3 tablespoons unsalted butter
Ice cream, to serve
PREPARATION
1. Using a 9-inch pan, cut a circle out from the puff pastry. Using a fork, poke holes all over to provide ventilation. Set aside.
2. Peel and quarter the apples, removing the stems and cores.
3. Preheat oven to 375°F/190°C.
4. In a large saucepan over medium heat, distribute the sugar evenly and cook until a light amber color, stirring to help melt any lumps.
5. Add the butter, stirring constantly until the color is a creamy light brown.
6. Add the apples, making sure the juices from the apples help dissolve any caramel that sticks to the apples.
7. Cook for about 15-20 minutes, making sure the apples are turned constantly so that they bathe in the caramel. Remove from heat when the caramel has reduced to completely glaze the apples and little remains in the bottom of the pan. Be sure not to burn the caramel, tasting it from time to time to ensure it does not taste bitter.
8. Arrange the apples in concentric circles on the bottom of the pan. Press the apples tightly against each other, then lay the circle of puff pastry on top. Tuck the puff pastry down the sides of the pan.
9. Bake for 45-50 minutes, until the pastry is golden brown and firm.
10. Cool for about 1 hour, then invert onto a plate.
11. Slice, then serve with vanilla ice cream!

Leftover Easter Chocolate Tart



Serves 6-8

INGREDIENTS

Chocolate Filling
250 grams leftover Easter chocolate
200 grams butter
2 eggs
3 egg yolks
50 grams sugar
100 grams plain flour

1 pre-baked tart shell, 25 cm / 9 in

Meringue
6 egg whites
300 grams caster sugar
1 tablespoon vanilla extract
1 teaspoon wine vinegar
100 grams cocoa powder


PREPARATION

1. Pre-heat the oven to 150°C/300°F.
2. Gently melt the chocolate and butter together over a bain-marie.
3. Once combined, take off the heat.
4. Stir in the eggs, egg yolks and sugar.
5. Fold in the flour.
6. Pour into the tart shell.7. Bake for 15 minutes.8. Meanwhile, prepare the meringue by whisking the egg whites with an electric hand whisk. 9. Once foamy, gradually add in the sugar, followed by the vanilla and vinegar.10. Whisk until stiff peaks form. 11. Gently fold in the cocoa powder. 12. Spoon on top of the chocolate tart. 13. Bake for 30 minutes.14. Cut into slices and serve.15. Enjoy!

Aquarium Cookies

Aquarium Cookies


INGREDIENTS

Makes 8-10 cookie sandwiches
4 ounces unsalted butter, softened
½ cup sugar
1 egg
2 cups flour
16-20 hard candies
Sprinkles
¼ cup white chocolate, melted

PREPARATION

# Make sugar cookies. In a medium bowl, mix softened butter and sugar until smooth. Add the egg and stir well to combine. Sift in the flour and fold until fully incorporated.
# Cover the dough with plastic and rest in a fridge for at least 30 minutes.
# Preheat the oven to 350˚F/180˚C.
# Sprinkle flour on the work surface and rolling pin so the dough won’t stick. Roll out the dough to ¼- to ⅛-inch thickness. Using a 3-inch round cookie cutter, cut out the dough. Cut out center of each cookie with using a 2-inch round cookie cutter.
# Place the cookie on a parchment-lined baking sheet and bake for 10 minutes.
# Take out the sheet from the oven and place hard candies in the center of each cookies. Bake for 3-5 minutes or until the hard candy melts and spreads out. Let the cookies cool completely.
# In a microwave-safe bowl, melt the white chocolate, about 10-15 seconds.
# In one cookie, add your favorite sprinkles onto the hard candy. Take another cookie and drizzle melted chocolate around the rim. Immediately sandwich the 2 cookies and set in fridge for 15 minutes.
# Enjoy!

This Baked Alaska Is The Ultimate Dessert

Baked Alaska


INGREDIENTS

Ice Cream:
1 pint vanilla ice cream, softened
2 pint strawberry ice cream, softened
2 pints chocolate ice cream, softened
Cake (Can Sub Boxed Yellow Cake):
1 cup butter, at room temperature
2 cups sugar
4 eggs, at room temperature
3 cups cake flour, sifted
1 cup milk
1 teaspoon baking powder
½ teaspoon salt
1 teaspoon vanilla extract
Swiss Meringue:
4 egg whites, at room temperature
1 cup sugar
1 teaspoon cream of tartar
1 teaspoon vanilla extract

PREPARATION

1. Wrap a 10-inch freezer-safe bowl in plastic wrap. Scoop the vanilla ice cream into the bowl, and using a spatula smooth the ice cream to form an even layer. Freeze for 1 hour, or until frozen.
2. Remove the bowl from the freezer, and scoop the strawberry ice cream onto the frozen vanilla layer. Using a spatula, smooth the strawberry ice cream to form an even layer. Freeze for 1 hour, or until frozen. After the strawberry layer is frozen, repeat with chocolate ice cream.
3. Preheat the oven to 350˚F (180˚C).
4. In a bowl, add the eggs and sugar and whisk until well combined.
5. Add 1 egg and mix until combined. Repeat with remaining eggs, mixing after each egg is added.
6. Alternate adding a little bit of flour and milk, whisking after each addition until combined. Repeat until the flour and milk have been used up. The batter should be smooth and creamy.
7. Add the baking powder, salt, and vanilla extract and whisk until well combined.
8. Pour the batter into a greased and floured 10-inch cake tin and bake for 50 minutes to 1 hour, until the top is golden brown and a toothpick comes out clean.
9. Let the cake cool completely. Once cool, invert the cake onto a plate and set aside.
10. Bring a pan of water to a simmer over medium heat.
11. Place a heatproof bowl over the simmering water, and add the egg whites, sugar, and cream of tartar. Whisk constantly until the sugar has dissolved and the egg white mixture is warm, about 3 minutes.
12. Remove the bowl from the pan. Using a hand mixer, beat the egg white mixture until stiff, glossy peaks form, about 10 minutes. Add the vanilla extract and mix until just combined.
13. Remove the bowl of ice cream from the freezer and gently invert it onto the cake, creating a dome shape. Remove the plastic wrap from the ice cream.
14. Working quickly, use a spatula to spread a layer of meringue over the entire cake and ice cream dome so that it’s fully coated.
15. Using a kitchen torch, brown the peaks of meringue.
16. Serve immediately. Enjoy!

Homemade Chewy Granola Bars 4 Ways

Homemade Chewy Granola Bars 4 Ways

BASE INGREDIENTS
2½ cups old-fashioned oats
2½ cups rice cereal
½ cup brown sugar
½ cup coconut oil
½ cup honey
½ teaspoon salt
½ teaspoon vanilla

CHOCOLATE CHIP
½ cup chocolate chips

APPLE CINNAMON
½ cup dried apples
1 teaspoon cinnamon
¼ teaspoon nutmeg

CHERRY ALMOND
½ cup sliced almonds
½ cup dried cherries

PEANUT BUTTER CRUNCH
½ cup peanut butter
½ cup pretzels, crushed
½ cup chocolate candies
PREPARATION
1. In a large mixing bowl, combine the oats, rice cereal, coconut oil, honey, brown sugar, salt, and vanilla until evenly mixed.
2. For chocolate chip, take ¼ of the oats mix and combine with chocolate chips.
3. Stir until mixed and move the mixture to a small baking dish.
4. For Apple Cinnamon, take ¼ of the oats mix and combine with dried apples, cinnamon, and nutmeg. Stir until mixed and move the mixture to a small baking dish.
5. For Cherry Almond, take ¼ of the oats mix and combine with almonds and cherries. Stir until mixed and move the mixture to a small baking dish.
6. For Peanut Butter Crunch, take ¼ of the oats mix and combine with pretzels, peanut butter, and chocolate candies. Stir until mixed and move the mixture to a small baking dish.
7. Bake each bar mixture at 350°F/175°C for 5-8 minutes.
8. Let granola cool and then cut into desired bar shape.
9. Enjoy!