Tag: yummy

Torta Caprese (Flourless Chocolate Almond Cake)

Published on 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.

Image

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

Image

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.

Image

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

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

Image

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

Gingerbread House

Published on 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!

Image

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

Image

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!

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

Mars Bar Slice

Published on by Elise B1 Comment

This delicious, easy slice is a winner with kids & adults, and always sells  well at fetes and cake stalls.

Image

Ingredients
3 x 58g Mars Bars, chopped
90g butter
2 cups Rice Bubbles
200g milk chocolate

Method
Line a slice tray with baking paper.

Combine Mars Bars and butter in a small saucepan over a low heat, stirring constantly, until the mixture is smooth.

Stir in Rice Bubbles and press the mixture firmly and evenly into the lined tray.

Melt the chocolate in a bowl over a saucepan of hot water (or in the microwave) and stir until completely smooth.

Quickly spread the melted chocolate evenly over the slice mixture and refrigerate until set.

Once set, cut into rectangles or squares and enjoy.

Image

Recipe adapted from ‘Mars Bar Slice’ on bestrecipes.com.au

NB: Snickers can be used as a substitute for Mars Bars

Snickers Cupcakes!

Published on by Elise BLeave a comment
The exclamation mark in the title is necessary because these are the best cupcakes I have ever eaten (and I’ve sampled A LOT of cupcakes in my time). I made them for a family birthday party by combining a number of different recipes so that these cupcakes are like a deconstructed Snickers. Everyone went crazy for them, not that I blame them, because who doesn’t love Snickers? With a dense, fudgy chocolate base, a light and fluffy peanut-nougat icing and oodles of caramel, these cupcakes are to die for and I can imagine them becoming a firm family favourite.
EDIT 2015: Still a winner! I made these for my 21st birthday celebrations with family & friends and the went down a treat 🙂 
Elise August 2015 182

Image

Ingredients (makes around 30)
Flourless Chocolate Cupcakes
350g butter
450g dark cooking chocolate, chopped
2 ½ cups caster sugar
1 ½ cups almond meal
2 cups cocoa
10 eggs
2 tspns vanilla extract

Peanut Nougat Frosting
1 cup smooth peanut butter
250g butter, softened
4 tspns vanilla extract
4 cups icing sugar
2 tblspns milk
Salted peanuts (chopped), remaining caramel, melted dark chocolate & chopped snickers, to decorate

Caramel
100g butter
⅔ cup soft brown sugar
¼ cup golden syrup
½ cup cream

Method
Preheat oven to 140°C. Line 3 12-hole muffin trays with patty pans (about 30).

Combine butter, chocolate and sugar in a heavy-based saucepan over a low heat. Mix continuously until melted and smooth. Sift the almond meal and cocoa into a large bowl. Add the chocolate mixture and beat for 1min on a low speed. Add eggs two at a time, beating after each addition until combined. Add vanilla and beat until combined. Divide mixture evenly between patty pans (filling each about ¾ full) and then bake for  30mins or until a fine skewer inserted comes out clean. Remove from the tray and let cupcakes cool on a wire rack completely before icing and decorating.

As cupcakes are baking, make the caramel sauce. Combine the butter, sugar, golden syrup and cream in a heavy-based saucepan over a medium heat. Stir occasionally until the sugar has dissolved. Turn up the heat and boil for at least 5 mins. Take off the heat and cool to room temperature.

Image

Once the cupcakes are cooled, dig a small hole at the top of the cakes with a teaspoon.

Image

Fill the holes with the cooled caramel.

Image

To make the frosting, beat peanut butter and butter until smooth. Add vanilla and slowly add the icing sugar. Add the milk and beat until just combined.

Using a piping bag with a star attachment, pipe the frosting in a circular motion onto the cupcakes, starting around the edge so that you form a soft-serve ice-cream effect. Drizzle with remaining caramel sauce, melted dark chocolate and then top with salted peanuts & chopped snickers. Enjoy!

Image

Elise August 2015 182

Cupcake recipe adapted from the Crabapple Cupcake Bakery Cookbook.

Peanut Butter Cookies with Chocolate Chunks

Published on by Elise BLeave a comment

Image

Wow! These cookies are to die for. Based on a Curtis Stone recipe I found in LA last year (but waited until SwotVac to try for procrastibaking purposes), these cookies are so ridiculously chewy and chocolatey and perfect that even the sun wanted in (photographic evidence above and below). Warning: highly addictive.

Ingredients
1 cup flour
½ tspn baking soda
1 cup crunchy peanut butter
1 cup brown sugar
125g butter, softened
1 ½ tblspns honey
1 large egg
1 tspn vanilla extract
155g dark chocolate, roughly chopped

Image


Method
Preheat oven to 180°C (160°C fan-forced) and line 3 large baking trays with baking paper.

Sift the baking soda and flour into a medium bowl. Set aside.

Using an electric mixer, beat the peanut butter, brown sugar, butter, honey, egg, and vanilla in a large bowl until well combined.

Stir the dry ingredients into the peanut mixture in 2 additions.

Stir in the chopped chocolate.

Scoop a heaped teaspoon (so that it is about the size of a ping pong ball) of dough for each cookie onto the prepared baking sheet (spacing so there is room for spreading).

Bake for about 7 minutes, or until the cookies are starting to turn golden but are still soft to the touch.

Cool the cookies on the tray for 5-10 mins (this is where they will harden slightly) and then transfer to a cooling rack or eat warm.

Makes around 36 cookies, provided you don’t eat too much dough (not that I would ever do that or anything).

IMG_3347

Recipe from Curtis Stone

Almond Croissants

Published on by Elise B1 Comment

thumb_IMG_1380_1024

These cheat’s almond croissants are perfect for breakfast, brunch or afternoon tea. Crunchy on the outside and soft and luscious in the middle – just one bite and you’ll be hooked!

Ingredients
8 mini or 6 medium croissants
½ cup flaked almonds

For the almond butter
80g butter, softened
½ cup caster sugar
1 tsp vanilla essence
2 drops almond essence
1 egg
1 cup almond meal
1 ½ tblspns plain flour

thumb_IMG_1402_1024

Method
Make almond cream by beating butter, sugar, vanilla & almond essence with an electric mixer until pale and creamy. Add egg. Mix until well combined. Stir in almond meal & flour and mix well.

Preheat oven to 180°C. Line a baking tray with baking paper, slice croissants in half lengthways & place bases on tray. Spread 1 tblspn of almond cream on each and cover with croissant tops. Thickly spread one tablespoon of remaining almond cream over the top of each and sprinkle with flaked almonds, pressing with fingertips to secure.

Bake croissants for 15mins or until golden. Serve warm. Enjoy!

thumb_IMG_1390_1024

Recipe from Mum

Berry Coulis

Published on by Elise B1 Comment

Delicious with a vast array of desserts, a tangy berry coulis is a simple way to add depth and decadence to desserts.

DArJ5juDSU+tXEGKJH+MIQ_thumb_1b3c

Ingredients
500g berries of your choice (defrosted)
1 ½ tablespoons icing sugar
3 tablespoons water

sYnkjsnBQaeH2be5epkr6Q_thumb_1b44

Method
Combine ingredients in a large stick blender beaker.

Blend with a stick blender until liquid and add extra water until desired consistency is reached.

For a seed-free coulis, push the mixture through a fine sieve.

Transfer to a serving jug.

Anzac Biscuits

Published on by Elise BLeave a comment

thumb_IMG_3846_1024

They shall grow not old,
As we that are left grow old,
Age shall not weary them,
Nor the years condemn.
At the going down of the sun,
And in the morning
We will remember them.

Anzac biscuits are said to have been created by Australian (and New Zealand) women on the home-front during WWI as they were cheap to produce, would last the long voyage to the troops (as they didn’t contain eggs or other ingredients that would go off), and deliver both on a taste and nutritional basis. Since then, these biscuits have become a symbol of the ANZACs eaten in their millions on ANZAC day (25th April) in Australia and across the Tasman. This version is my favourite with a crunchy top and chewy inside, adapted from an old family recipe for ‘brown biscuits’ as they were called at the time.

thumb_IMG_3831_1024

Ingredients (makes 30+ biscuits)
1 cup plain flour
1 cup rolled oats
1 cup brown sugar
½ cup desiccated coconut
125g butter
2 tblspns golden syrup
2 ½ tblspns water
½  tsp bicarb soda

Method
Sift the flour into a large bowl. Add sugar, oats and coconut and mix well.

Melt the butter in a saucepan with golden syrup and water. Add the bicarb of soda to the liquid mixture and add to the dry mix.

Stir until thoroughly combined.

Place walnut sized balls of mixture onto a greased tray. Press down gently with the back of a teaspoon.

Bake at 150°C for 8-12 mins or until deep golden brown.

Note: Biscuits will harden when cool so don’t worry if they seem undercooked.

thumb_IMG_3845_1024

Adapted from a combination of an old family recipe and BestRecipes.com.au 

Luscious Lemon Curd 2.0

Published on by Elise BLeave a comment

This lemon curd could not be easier to make. Honestly. It takes 5 minutes and uses a microwave (the horror!!)

I have tried many recipes for lemon curd in my time, and can honestly say that this is far and away the tastiest, easiest and most luscious. You will want to slather this stuff on EVERYTHING – pikelets, bread or between sponge cake layers, tartlets (like these mini lemon meringue pies), ice cream or on a spoon right out of the jar (not that I would ever do anything as undignified as that). It is liquid gold.

IMG_4418

Ingredients (makes approx. 2½ cups)
1 cup white sugar
3 eggs
1 cup fresh lemon juice (approx. 4-5 lemons)
Zest of 2 lemons
½ cup (115g) butter, melted

Method
Whisk together the sugar and eggs in a large microwave safe bowl until thoroughly combined. Whisk in lemon juice, zest and melted butter.

Cook in the microwave on full power for 50 second intervals, whisking after each interval. You will know your lemon curd is ready when it coats the back of a metal spoon (approximately 3-5 50 second intervals).

Pour into a sterile jar or container and allow to cool to room temperature before covering it with a lid and storing it in the refrigerator.

Keeps for ~2 weeks.

0A9F68F9-83F6-4EB8-833A-0E432081B237_1_105_c

Adapted from My Baking Addiction microwave lemon curd.

Chocolate Easter Nests

Published on by Elise BLeave a comment

5Q5Eso4wTuuPv1lzkCmaHQ_thumb_28e2

This recipe is incredibly quick & easy (only 5 steps & 4 ingredients) so it’s perfect for making with the kids. The nests look adorable and, most importantly, taste even better –  I’ve never met someone who hasn’t loved them!

TyFF4FB8SsqOZekDaturcA_thumb_28f1

Ingredients
1x 100g packet Chang’s Original Fried Noodles (or equivalent)
2 tbspns crunchy peanut butter
200g dark chocolate melts
1 bag of Cadbury “Mini Eggs” (or equivalent)

Method
Microwave peanut butter and chocolate until melted.

Mix until it is a smooth paste.

Add the noodles and coat them well.

Spoon the mixture onto grease-proof paper and shape into small nests.

Top with three mini eggs and then place in the refrigerator until set.

7hKQ+mHFRs+g2v7A79ugiw_thumb_28e8

Adapted from Chang’s Original Fried Noodles ‘Chocolate Spiders’ recipe.