delicious – Page 5 – Bakerholics Anonymous

Caramel & Pear Upside-down Cake

Published on September 12, 2014April 16, 2020 by Elise BLeave a comment

First off, I would like to apologise profusely for my extended hiatus! No, I didn’t hibernate through winter (quite), instead I was on holidays in the Greek Islands and then my time was filled with Birthdays, work & uni assessment.

However, today I have an absolutely delicious recipe for you; one so good that only moments ago I finished gobbling up a piece and felt I had to share it right away!

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Ingredients (serves 8)
175g butter
2/3 cup brown sugar
2 large pears, peeled & sliced thinly
½ cup white sugar
3 eggs
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon vanilla essence
¾ cup almond meal
1 cup self-raising flour
1/3 cups milk

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Method
Preheat the oven to 180°C (160°C fan-forced) and grease and line a round 23cm springform cake tin.

Melt 55g of the butter in a small saucepan and then stir in brown sugar over a low heat until combined into a caramel.

Pour the caramel mixture into the base of your prepared tin. Arrange your pears on the caramel. I tried to make neat circles, but this was a challenge as my pear was quite soft!

Using electric beaters, cream the butter and sugar. Once combined, add eggs, almond meal , vanilla and spices and beat until combined. Finally, add flour and milk and beat until just combined.

Gently spread the batter over your pears and bake in the oven for between 50-60 minutes (until a skewer inserted in the centre comes out clean).

Allow the cake to sit in the tin for around 15 minutes before turning out.

Serve with cream or ice-cream and a dusting of icing sugar if desired.

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Recipe adapted from ‘Caramel pear cake’ on BestRecipes.com.au

Sticky Date Pudding with Butterscotch Sauce

Published on June 20, 2014April 18, 2016 by Elise BLeave a comment

When my sister and I were younger we loved nothing more than “sticky tape pudding” on a cold winter’s night. Not much has changed, but (to our great relief) we now know that the secret ingredient to our favourite pudding is not sticky tape. This dessert is perfect served warm out of the oven, swimming in a pool of butterscotch sauce, with a good helping of vanilla ice-cream.

P.S. This butterscotch sauce is liquid gold. I sometimes make it just to go on ice-cream for the ultimate sundae & it never lasts long in our household!

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Ingredients (serves 6-8)
Pudding
1 ½ cups chopped dates
1 cup water
1 teaspoon bicarbonate soda
60g butter
¾ cup caster sugar
2 eggs
1 cup self raising flour, sifted

Butterscotch Sauce
125g butter
1 cup brown sugar, firmly packed
¼ cup golden syrup
300ml thickened cream

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Method
Grease and line a 20cm round cake pan with baking paper. Preheat oven to 180°C (160 fan-forced).

Combine dates and water in a small saucepan, bring to boil, remove from heat & then add bicarb soda and stand for 5 mins.

Cream butter and sugar until light and fluffy. Add eggs, one at a time; combine well. Fold in flour alternately with date mixture into the egg mix and gently stir until combined.

Pour into prepared pan and bake for 50-60 minutes. Cool in pan.

Make sauce by heating butter in small saucepan, adding the sugar and syrup (handy hint: spray your ¼ cup with a bit of cooking oil before adding the golden syrup and it will come out much more easily!) and stirring over the heat (without boiling) until the sugar is dissolved. Simmer, uncovered, for 2 minutes without stirring. Remove from heat & stir in cream.

Pour ¼ cup of sauce over the pudding and return to the oven for a further 5 mins (with foil over the top so it doesn’t darken too much).

Cut into desired size pieces and serve with lots of sauce and vanilla ice-cream.

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Recipe from Mum (originally adapted from The Australian Women’s Weekly)

Quick & Easy Belgian Waffles

Published on May 31, 2014April 2, 2016 by Elise BLeave a comment

I recently purchased a Cuisinart 4 slice belgian waffle maker (not easy to come by as they’ve been discontinued, but they continue to get the best reviews world-wide) and have been making waffles almost non-stop in a quest to find the perfect recipe. The waffles themselves have to be golden brown, crunchy on the outside and soft and fluffy on the inside, preferably with a mild vanilla flavour. Ideally, they would also be quick to whip up (waffles are often made on a whim in my experience) and freeze well.

My first attempt was halfway there – crispy on the outside and soft on the inside (in fact texturally perfect) but they had a horrible flavour due to an incredible amount of baking powder. My second attempt tasted good but were flat and soft – not at all right. Finally, after much research, I found a recipe on Allrecipes.com that I have adapted so they produce, in my opinion, the ultimate belgian waffles. While not strictly traditional (no yeast) these are super fast to make, use only one bowl, and are better for you than traditional belgian waffles as they are made with vegetable oil rather than butter. They also taste AMAZING! I dare you to stop at one 🙂

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Ingredients (makes 6-8 waffles depending on thickness)
2 eggs
2 cups plain flour
1 ¾ cups milk
½ cup vegetable oil
2 tablespoons white sugar
4 teaspoons baking powder
3 teaspoons vanilla extract

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Method
Heat waffle iron (I tend to use level 3½). Beat eggs in a large bowl with handheld beaters until light and bubbly. Beat in flour, milk, oil, sugar, baking powder & vanilla until smooth and incorporated.

Spray preheated waffle iron with non-stick cooking oil. Pour mix onto the waffle iron (I use a ladle and the spread with a silicone spatula). Cook until golden brown (I like to check every 3 minutes or so and tend to leave it in a little longer than my machine thinks – it beeps when it’s “ready”). Dust with icing sugar, cut in half if desired and serve warm with toppings of your choice. Enjoy!

thumb_IMG_1529_1024 Adapted from ‘Waffles I’ – allrecipes.com

Torta Caprese (Flourless Chocolate Almond Cake)

Published on May 9, 2014June 24, 2018 by Elise BLeave a comment

This cake is my new dinner party go-to. The cake itself has it all; it’s intensely chocolate-y, rich and moist, the perfect dessert cake and between you and me, it is INCREDIBLY easy (yes, I am shouting at you). It takes very little time, dirties very few dishes and keeps well (although it never lasts long around here!) To serve, simply dust with icing sugar and top with berries and ice-cream.

Ingredients (serves 6-8)
200g butter
200g dark chocolate
4 eggs, separated
170g caster sugar
1 teaspoon vanilla extract
250g almond meal
Icing sugar, to dust
Ice cream & berries, to serve

Method
Preheat oven to 170 degrees C (or around 150 fan-forced). Grease & line a 24cm cake pan with baking paper.

Melt the butter and set aside.

Process (or finely chop) the chocolate until it is in tiny bits, but still retains a little texture.

Place egg yolks, sugar & vanilla in a medium bowl and beat until pale and thick. Fold in chocolate, butter and almond meal (mixture will be very thick)

In a separate bowl, whisk the eggwhites until soft peaks form. Gently fold in chocolate mixture, ensuring you don’t knock the air out.

Spoon into the prepared pan, level the top and bake for 50-60 minutes or until just firm to the touch.

Set aside to cool in the pan, then turn out.

Serve while still warm with icing sugar, berries and ice cream. Bellissimo!

Adapted from ‘Torta Caprese’ in delicious. ‘Wicked: Sinful desserts from your favourite chefs’.

Cinnamon Rolls

Published on March 1, 2014March 31, 2024 by Elise B1 Comment

Inspired by the movie The Proposal which features some divine looking homemade cinnamon rolls, I decided to give making them from scratch a go. I did lots of research & eventually found a recipe on Pinterest which promised me a quick and easy bake using everyday ingredients. I was a little skeptical that they could possibly be considered ‘easy’, but they worked perfectly. The rolls are light, fluffy and packed full of sweet cinnamon flavour. They also fill your home with the most heavenly aroma and are especially amazing eaten fresh from the oven while still warm.

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Ingredients (Makes 12)
1 cup milk
55g butter, chopped
3 ¼ – 3 ½ cups flour
1x 7g packet instant yeast
¼ cup white sugar
1 egg

Filling
1 cup brown sugar
1 ½ tablespoons ground cinnamon
115g butter, very soft

Cream Cheese Frosting
¾ cup icing sugar
1⁄3 tablespoon cream cheese
1 teaspoon vanilla
1 tablespoon of milk

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Method
Heat milk & butter in the microwave (about 1 and a half minutes) or until the butter is at least partially melted. Stir using a small whisk, and set aside.

In the large bowl of your stand mixer (using the paddle attachment), mix together 2 cups of the flour, the yeast and the white sugar. When the milk mixture is warm but not hot, add it to the flour mixture along with the egg and beat for about 1 minute, or until well combined. Switch to the dough hook attachment and add remaining flour, half a cup at a time, until the dough just leaves the sides of the bowl (it should be very soft and slightly sticky). Continue with the dough kneading for another 5 minutes. Turn dough onto a floured surface and let rest while you make the filling.

To make the filling, ensure butter is soft and mix in the brown sugar and cinnamon until you have a paste.

To assemble, roll the dough into a large rectangle (around 30cm x 35cm) and spread brown sugar mixture evenly over the surface. Roll up from the longer side of the rectangle and pinch the edges to close. Score the roll into 12 equal pieces and then cut into rolls (a non-serrated sharp knife or even dental floss can work well here!!).

Place into a 23cm by 33cm (or similar) pan that has been sprayed with cooking oil, cover with a clean tea towel and let the dough rise in a warm place for half an hour. Set oven to 180°C.

When the rolls have finished rising, bake for 15-20minutes or until light golden brown.

Make the icing by beating all ingredients together until smooth. Drizzle rolls with icing while still warm. Enjoy!

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Adapted from the ‘Everyday Cinnamon Rolls’ recipe on ourbestbites.com

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Notes:
– These rolls can be frozen at almost any point (before rising, after rising or when finished) and keep well in the freezer when covered in cling wrap and foil – then you have a delicious treat in a heart beat!
– If you don’t have a free standing mixer, use handheld beaters to combine the dough initially and then knead the dough by hand for around 7 minutes.

Simple Sugar Cookies

Published on February 22, 2014May 9, 2020 by Elise BLeave a comment

Happy 1st birthday Bakerholics Anonymous! To celebrate this milestone I thought I would share a recipe that I have only recently discovered but used frequently. These sugar cookies are so versatile – you can cut them into any shape you like, flavour the dough with cocoa or cinnamon, and decorate however you desire.

Ingredients (makes approx. 50 small heart cookies)
250g butter
1 cup sugar
2 teaspoons vanilla
1 egg
3 cups plain flour
1 ½ teaspoons baking powder

Icing
2 cups icing sugar
1 tablespoon or so of melted butter
1 teaspoon vanilla
Food colouring of your choice (I used Wilton Red food gel)

Method
Cream butter, sugar & vanilla using electric beaters until well combined.

Add the egg and beat until light and fluffy.

Using a wooden spoon or silicone spatula, mix sifted dry ingredients into wet ingredients until a dough forms. Divide into 2 roughly equal pieces, cover with glad wrap (or plastic wrap) and refrigerate for an hour.

Preheat oven to 180°C (160 fan-forced). Roll out dough onto a lightly floured surface using a rolling pin until you reach your desired thickness (I like mine around 6-7mm) and cut out shapes using cookie cutters.

Place onto a baking tray (they don’t have to be spread out much as they don’t really expand) and bake for 5-8 minutes, or until lightly golden.

While the cookies cool, make the icing by combining all ingredients into a bowl. Add more butter if the icing is too thick or more icing sugar if it is too thin.

Once cool, spread the icing on the cookies with a spatula and decorate as desired.

Adapted from ‘Alice & Lois.com’ – ‘The Best Valentine Sugar Cookies’

Gingerbread House

Published on December 24, 2013June 27, 2017 by Elise BLeave a comment

Every Christmas I construct a gingerbread house for the holiday season. They look so cute, taste delicious, can be decorated however you like and everyone is always so impressed when they find out you made it from scratch. The baking itself is very simple with this recipe, but the construction work is a little more difficult so I would definitely advise that you have an extra pair of hands to help stabilise it during the early stages.

I hope you all have a wonderful Christmas and a happy, healthy and prosperous new year!

Ingredients
Gingerbread :
90g butter
1 cup firmly packed brown sugar
1 cup honey
2 tspns finely grated lemon rind
2 eggs, lightly beaten
5 cups flour
1 cup self raising flour
1 tspn bicarb soda
2 tspns ground ginger
1 ½ tspns ground cinnamon
1 tspn ground cloves
½ tspn ground nutmeg
1 tspn mixed spice
Assorted lollies (to decorate)

Royal Icing
2 egg whites
4 cups icing sugar (powdered sugar)
½ tspn lemon juice

Method
Combine butter, sugar & honey in a medium pan; stir over low heat until sugar dissolves. Cool for 10mins. Transfer mixture to large bowl; stir in rind, eggs & sifted dry ingredients. Turn dough onto floured surface, knead gently until no longer sticky & refrigerate, covered for 1 hour.

Cut paper patterns for gingerbread house: one rectangle 20cm by 15cm for the roof panels, a rectangle 15cm by 10cm for the 2 sides & one rectangle 16cm wide by 19cm high for the front/back. Then from this final rectangle, mark 10cm high & draw a line across. Then rule from the middle of the top of the rectangle, down to edges of the 10cm rectangle part (these diagonal lines should be approximately 12cm long). Cut out shapes.

Preheat oven to 160°C fan-forced. Roll out dough on lightly floured surface until 1cm thick. Cut out shapes carefully around the patterns, using a serrated knife. Place shapes on lined baking trays and bake for 15mins or until firm & golden brown. Stand gingerbread on trays for 5mins and then transfer onto wire racks to cool completely.

To make the royal icing, beat egg whites in a small bowl with electric mixer until just frothy; gradually beat in enough sifted icing sugar for mixture to form very stiff peaks then stir in lemon juice. Keep the surface of the icing covered with a damp tea-towel to prevent it from drying out.

Using a cake board as the base and a helper to hold the pieces in place, pipe a thick line of icing on the bottom of the two side pieces and the front/back pieces. Hold in place until icing has hardened and it stands without assistance. Pipe icing between sides and front/back pieces both inside and out to strengthen. Leave for 10-15mins.

Pipe icing onto the tops of the sides and front/back pieces. Hold on roof pieces and pipe between them (hold them in place for at least 10mins). Add more icing around the edges of the roof panels to look like snow/icicles and decorate as desired.

Enjoy!

Based on the ‘Gingerbread House’ recipe in Australian Women’s Weekly ‘The Christmas Book’

Red Velvet Crinkle Cookies

Published on December 5, 2013May 26, 2017 by Elise B1 Comment

I love Christmas, and I particularly love Christmas baking. Whether it be for friends, teachers, family or just as a special treat for me, baked goods around Christmas time seem to taste extra delicious. I have long wanted to make these cookies and finally had the time today – and boy are they good, a perfect way to celebrate the end of the school year for my sister and my first year uni results which were released today 🙂

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Ingredients (makes approx. 36 cookies)
100g butter
1 ½ cups brown sugar
1 tspn vanilla extract
2 eggs
100g dark chocolate, melted
1 ¼ cups flour, sifted
2 tspns baking powder, sifted
¼ cup cocoa, sifted
1 tablespoon red food colouring (depending on strength & desired colour, mine could have been a bit redder)
150g extra dark chocolate, roughly chopped
¼ cup sugar
¼ cup icing (powdered) sugar

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Method
Place butter, brown sugar & vanilla in a large bowl and beat with an electric mixer for 3-5mins or until light and well combined. Add eggs one at a time, beating well after each addition. Add the melted chocolate and beat until combined. Slowly add the flour, baking powder, cocoa and food colouring and beat until a smooth dough forms.

Fold through the chocolate chunks and refrigerate, covered, for an hour.

Preheat oven to 160°C fan-forced. Roll dessert spoons of the dough into the white sugar, shape them gently into balls and then toss in icing sugar. Place them on lined baking trays allowing plenty of room for spreading.

Bake the cookies for 12-14mins or until the surface is cracked and the edges are slightly crispy. Don’t worry if the centre of the cookies looks undercooked, it will harden while cooling and be deliciously chewy. Enjoy!

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Adapted from the Red Velvet Crackle Cookies recipe in the Donna Hay Magazine Dec/Jan 2014

Rainbow Layer Cake with Swiss Meringue Buttercream Frosting

Published on August 23, 2013March 14, 2016 by Elise BLeave a comment

As I’m sure you all know by now, rainbow cakes are in. To surprise my family at my 19th Birthday party, I decided to make one and keep it top secret. While it was time-consuming and challenging and, I admit, I had a few diva moments where I wanted nothing more than to throw the darn cake out the window, it was definitely worth it for the squeals of surprise and delight and the warm fuzzy feeling it gave me. I had, ambitiously, pictured it covered with perfect snow white roses. But it wasn’t to be when my rather overpriced Wilton star tip exploded and I was left with a huge mess and a 2-minute noodle effect. Still I persevered, and when topped with some flowers it didn’t look too bad. I have attempted to make this recipe idiot-proof (if I can do it, you can!) and so have used a packet cake base and converted all measurements. Good luck, this cake isn’t for the faint of heart!

Ingredients (serves 12-16)
Rainbow Cakes
2 boxes Betty Crocker SuperMoist vanilla cake mix (cheating, I know!)
Milk (as directed on the cake box x2)
Eggs (as directed on the cake box x2)
Red, yellow, green & blue edicol food dye powders

Swiss Meringue Buttercream
12 egg whites (split over 2 batches – 6 per batch)
480g caster sugar (split over 2 batches – 240g per batch)
600g unsalted butter (split over 2 batches – 300g per batch)
4 teaspoons vanilla extract (split over 2 batches – 2 tspns per batch)

Method
1. Heat oven as directed on the Betty Crocker cake box. Spray three 20cm round cake pans with cooking oil spray.

2. In a large bowl, beat cake mix and other ingredients as directed by the cake box (I have stupidly thrown mine out and can’t remember exactly but I’m pretty sure there were eggs, unsalted butter and milk) *remember to double the quantities as you’re using 2 boxes worth* until well combined. 1170685_10151734990259463_1454942815_n

3. Divide batter evenly among 6 bowls.

4. Using food dye and a small quantity of water, make a red, orange (using red & yellow), yellow, green, blue and purple (using red and blue) paste. Add one colour to each bowl and mix until all the dye is incorporated. It might take a few goes to ensure your colours are really vibrant, but it is definitely worth making sure they are for the finished product.

5. Refrigerate the green, blue and purple batters until ready to bake. Pour remaining 3 colours into the 3 prepared cake pans.

6. Bake for 18-20mins or until a skewer inserted into the middle of the cake comes out clean and the cake has started to pull away from the edges of the pan. Cool 10 minutes. Remove from pans and gently place onto cooling racks to cool completely.

7. Wash and dry cake pans. Lightly spray with cooking oil and then pour in the remaining 3 batters and repeat the baking process.

8. To make the first batch of buttercream, add egg whites and sugar to a large metal bowl and place over a pot of simmering water, whisking constantly but gently until the mixture reaches 70 degrees C or until the sugar has completely dissolved and the egg whites are hot.

9. With whisk attachment of mixer, begin to whip the eggwhites until the meringue is thick, glossy and the bottom of the bowl feels neutral to the touch (NOT WARM).

10. Switch to paddle attachment and, with mixer on low speed, add butter cubes, one at a time until incorporated and mix until it has reached a silky smooth texture (if it curdles, keep mixing and it will eventually come back together).

11. Add vanilla, continuing to beat on a low speed until well combined.

12. Trim rounded tops off cakes to level (if necessary). Place the purple layer on the plate you wish to serve the finished cake on. Spread with buttercream to within a quarter of an inch of the edge. Place blue cake on top and repeat. Then add green, yellow, orange and, finally, red.

13. Spread a light coat of buttercream on the top and sides of the cake to seal in crumbs. Then place the entire cake into a freezer while you make the second batch of buttercream.

14. Repeat steps 8-11.

15. Remove cake from freezer, prepare a piping bag with a Wilton star tip (I used 2D) and fill piping bag about 2/3 full with frosting.

16. To make buttercream roses, starting at the bottom of your cake, hold your piping bag perpendicular to the surface you are icing, starting the centre of your desired rose and with a small amount of pressure, pipe in clockwise spiral around your centre, about 1 1/2 rotations or until your rose is of the desired size.

17. Repeat for the whole bottom row and then start a new layer, with the centre of your roses between the two roses below. Continue until the cake is fully frosted. Alternatively, just spread the buttercream thickly over the cake and decorate as desired. Enjoy!