yummy – Page 3 – Bakerholics Anonymous

Banoffee Pies

Published on March 24, 2013March 14, 2016 by Elise BLeave a comment

Inspired by the banoffee pie scene in Love Actually, I decided to have a go at making some. I was unsure whether I’d like them or not, but with their buttery pastry, dark caramel and fluffy whipped cream topping, even a banana-hater like myself thoroughly enjoyed them.

Ingredients
395g sweetened condensed milk
3 small bananas
Juice of ½ lemon
300ml thickened cream
2 tablespoons grated chocolate

Pastry
1 ⅔ cups plain flour, sifted
110g butter, chilled
110g pure icing sugar
1 egg yolk

Method
Remove and discard label from the condensed milk can, then using a can opener, make 2 small holes in the top. Place in a saucepan, open-side up. Fill pan with cold water to come almost to the top of the can (about 1cm to the top). Bring to the boil, then reduce to medium-low and simmer for 3 hours until a caramel forms, topping up water to keep the same level. Carefully remove cans and cool.

For the pastry, place flour, butter and icing sugar in a food processor and process until the mixture resembles fine breadcrumbs. Add egg yolk and 2 tblspns cold water and process until the mixture comes together in a smooth ball. Enclose in a plastic wrap and chill for 30mins.

Preheat the oven to 190°C.

Roll out pastry on a lightly floured surface and use to line eight 10cm loose-bottomed tart pans. Chill for a further 15mins. Line the pastry with baking paper and fill with pastry weights. Blind-bake for 10mins, then remove paper and weights and return to the oven for 5mins or until crisp and golden. Allow to cool.

Open the condensed milk can, then spoon the caramel toffee into each pastry shell to almost fill. Thinly slice bananas, toss in the lemon juice, then place an overlapping layer over the toffee. Whip the cream and pile on top. Decorate with chocolate curls.

Adapted from delicious. ‘Sweet’ cookbook.

Grasshopper Pie

Published on March 17, 2013March 14, 2016 by Elise BLeave a comment

Happy St Patrick’s Day everyone! In honour of the occasion I have decided to post a green recipe. I sadly lack good taste when it comes to my food and drink and love horrendously fake hues (I have a real thing for blue cocktails) and so this pie is right up my alley 🙂 I also love the classic combination of mint and chocolate so this dessert hits all the right notes for me. I choose to use marshmallows instead of gelatine in this recipe as I find it makes it faster to make and less fiddly – although it does take a while for it to set. I tend to serve mine with a little bit of whipped cream and some chocolate curls.

Ingredients (serves 8)
20 oreos (with filling removed)
100g butter, melted
¾ cup milk
24 large, white marshmallows (approx. 180g)
¼ cup creme de menthe liqueur
2 tblspns white creme de cacao liqueur
1 cup whipped cream
1-2 drops green food colouring

Method
Preheat oven to 180°C. In a food processor process oreos until they resemble large crumbs. Mix in butter and then pat into the bottom and sides of a 25cm pie dish.

Bake for 5-10mins, remove from oven and cool completely. Once cooled, place into the freezer to chill.

In a saucepan melt marshmallows in the milk over a medium heat. Remove from the heat and add creme de menthe and creme de cacao. Mix well. Add food colouring and then fold in whipped cream.

Pour into chilled pie shell and freeze for 3-4 hours.

Serve with whipped cream and chocolate shavings.

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Adapted from Grandma’s recipe.

Lemon Meringue Pie

Published on March 16, 2013March 14, 2016 by Elise B2 Comments

It is thought that the meringue was invented in 1720 by a Swiss pastry chef named Gaspirini. It rapidly became a favourite of the French Court and apparently Marie Antoinette herself used to make it!

The Lemon Meringue Pie is a favourite of many – a staple on cafe and restaurant menus and always incredibly popular among my family and friends. However many people seem to think it’s too hard to make at home. Au contraire mon ami! This recipe makes the whole process very simple and so you can wow your friends and family in no time.

Ingredients (serves 8)
Pastry
1½ cups plain flour
3 tspns icing sugar
140g cold butter, chopped
1 egg yolk
2 tblspns water

Lemon filling
½ cup cornflour
1 cup caster sugar
½ cup lemon juice
1¼ cups water
2 tspns finely grated lemon rind
3 egg yolks
50g butter

Meringue
3 egg whites
½ cup caster sugar

Method
Put flour, icing sugar, butter, yolk and water into a food processor and process until just come together. Press dough into a ball, knead gently on a floured surface until smooth; cover, refrigerate 30 mins.

Preheat oven to 180°C fan-forced. Lightly grease a 24cm flan tin. After resting, roll dough on floured surface until large enough to line the tin. Lift pastry into tin, ease into sides and trim the edge.

Place tin on an oven tray, line pastry with baking paper and fill with pie weights or uncooked rice. Bake for 10mins then remove baking paper and weights and bake, uncovered for a further 10 mins or until pastry case is browned lightly. Cool, reduce oven temperature to 160°C fan-forced.

To make filling: combine corn flour and sugar in a medium saucepan. Gradually stir in juice and water. Stir over heat until mixture boils and thickens (mixture should be very thick, jelly-like). Reduce heat, simmer, stirring for 30 secs. Remove from heat and quickly stir in egg yolks, butter and rind. Stir until smooth and leave, covered, until room temperature.

Once at room temperature, spread filling into pastry case.

To make meringue: beat egg whites in a medium bowl with electric mixer until soft peaks form. Gradually add sugar, beating until dissolved after each addition. Mixture should be smooth and glossy.

Top pie with meringue mixture (I like to make it look rustic with mounds of differing heights) and bake for 5 – 10 mins at 160°C fan-forced until browned lightly. Stand for 5 mins before serving.

Adapted from the Australian Women’s Weekly Recipe

Vanilla Buttercream Frosting

Published on March 14, 2013June 27, 2017 by Elise BLeave a comment

This is probably my most requested frosting/icing/addictive substance that goes on cakes. It works beautifully on cupcakes and large cakes and is a favourite with both children and adults!

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Ingredients
Note: This makes HEAPS and I often halve or only use 3/4 of the recipe, however if you want really thick icing or will make a second batch soon after, the full recipe is the way to go (it lasts for about a week)
200g butter, softened
½ cup milk
1 tblspn vanilla extract
8 cups icing sugar
A few drops of food colouring/flavouring as desired

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Method
Cream the butter for 1-2 mins in a large bowl using an electric mixer. Add the milk, vanilla and half of the icing sugar and beat for at least 3 mins (until the mixture is light and fluffy). Add the remaining icing sugar and beat for a further 3 mins or until of a spreadable consistency. Add extra milk if too dry or extra icing sugar if too wet. Add colouring/flavouring and beat in until combined and the desired colour/flavour has been achieved.

Using a knife or piping bag, apply buttercream to cupcakes or cake and decorate as desired.

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Adapted from the Crabapple Cupcake Bakery Cookbook

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Chocolate, Date & Almond Torte

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

First thing’s first, I want to apologise for my lack of blogging lately. I’ve just started uni so it’s been a bit of a challenge trying to juggle everything BUT I certainly hope to do better in future. This torte is my go-to dinner party dessert, particularly in summer. It is relatively quick and easy, always tasty and has never failed me yet. I also love that it only uses ingredients I have constantly on hand but looks a bit exotic and special. I love it served with raspberry coulis and dusted with a little icing sugar (as pictured here).

Amber-Adelaide 608

Ingredients (serves 8-10)
4 egg whites
165g caster sugar
200g pitted dates
200g raw almonds (skin on)
200g dark cooking chocolate
Icing sugar, to dust
Berry coulis, to serve

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Method
Preheat oven to 170°C. Grease and line the base of a 22-23cm springform cake pan.

Place dates, almonds and chocolate in a food processor in 2 batches. Process until mixture resembles coarse breadcrumbs.

Whisk the eggwhites until soft peaks form. Gradually add sugar, beating until sugar dissolves and stiff peaks form.

Transfer date mixture to a large bowl. Fold in a little beaten eggwhite to loosen date mixture, then gently fold in the remaining egg whites.

Spoon batter into prepared tin and bake 60-70mins, or until torte is firm at the outer edge & moist but not wet in the centre.

Cool in pan. Dust with icing sugar and then slice torte, serving with berry coulis.

Amber-Adelaide 611

Adapted from Delicious Magazine June 2005

Chocolate Praline Cake

Published on March 6, 2013April 13, 2025 by Elise BLeave a comment

This has been my favourite cake for as long as I can remember. A rich, fudgy brownie-like base topped with a crunchy, sweet praline topping – what more could you want? I love serving this with fresh raspberries and double cream.

Ingredients
Cake
180g butter, chopped
200g dark chocolate melts
3 eggs
250g caster sugar
200g ground almonds
50g plain flour

Praline Topping
100g butter
100g caster sugar
1 ½ tblspns golden syrup
60g flaked almonds

Method
Melt butter & chocolate in a microwave or double boiler, stir until smooth.

Beat eggs and sugar until creamy and changed in colour.

Add chocolate mixture to egg mixture and stir to combine.

Fold sifted almond meal and flour into mixture and mix well.

Pour mixture into a greased and based-lined 19x29cm rectangular slice pan & spread evenly. Bake at 160°C fan-forced for 35-45mins or until a skewer inserted comes out clean.

For the topping, combine all ingredients in a small saucepan, boil for 2-3 mins. Spread topping over cake.

Return to the oven for a further 10-15 mins or until the topping is golden brown. Cool in tin (topping will harden on cooling).

Cut into desired shape and size and serve with berries and whipped cream.

Keeps for 5 days in an airtight container.

Adapted from the Australian Gourmet Traveller, November 1996.

Flourless Chocolate Cupcakes

Published on February 27, 2013March 16, 2016 by Elise BLeave a comment

I LOVE this recipe (another adapted from the Crabapple Cupcake Bakery Cookbook). The cupcakes are dense, dark, rich and suitable for the gluten intolerant. These cupcakes are incredibly versatile and can be decorated however you please (flavoured buttercreams, glace icing, dusted with icing sugar and served with berries, or with fondant icing).

Here I have included a couple of ideas, but don’t feel you have to stick to them!

photo-1 — Photo courtesy of the Australian Women’s Weekly Cupcakes By Colour Cookbook.

Ingredients (makes approx. 30 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

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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 3/4 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. Enjoy!

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Adapted from Jennifer Graham’s ‘John’s Baci birthday cupcakes’ in The Crabapple Bakery Cupcake Cookbook.

Fudgy Chocolate Mudcake

Published on February 23, 2013March 14, 2016 by Elise B2 Comments

This is one of those wonderful dessert recipes that you can make ahead of time and then just forget about – perfect for a dinner party with other complex courses. Dark, rich, fudgy and decadent this chocolate cake has it all! It is extra delicious when served with whipped cream and berries or with a berry coulis.

Ingredients (serves 10-12)
125g butter, chopped
375g dark chocolate, coarsely chopped
1 cup brown sugar
¼ cup plain flour, sifted
2 tblspns milk
1 cup almond meal, sifted
5 eggs
Icing sugar, for dusting

Method
Preheat oven to 170°C. Grease and line a 22cm round spring-form tin.

Place the butter and chocolate in a heatproof bowl over a saucepan of simmering water (or into a saucepan over a very low heat). Stir until melted and combined.

Add the sugar, sifted flour, milk and sifted almond meal to a large bowl and gently mix to combine. Add the eggs one at a time and whisk until combined.

Pour in the melted chocolate and butter mixture and stir until thoroughly combined.

Pour mixture into prepared tin.

For a smooth top and even-textured cake, fold a pleat into a sheet of aluminium foil. Cover the cake, pinch the middle of the pleat and pull upwards to form a tent-like shape.

Bake the cake for 40-45mins until cooked on the edges but still soft and fudgy in the centre. Uncover, let it cool for 10mins at room temperature before refrigerating for 2-3 hours (but bring back to room temperature before serving).

Dust with icing sugar and serve with whipped cream and berries.

Adapted from Donna Hay’s ‘Ultimate One-Bowl Chocolate Dessert Cake’ from Fast, Fresh, Simple

Velvety Vanilla Cupcakes

Published on February 22, 2013March 14, 2016 by Elise B2 Comments

This is my absolute favourite vanilla cupcake recipe adapted from my absolute favourite cupcake cookbook (and that’s saying something because I have A LOT), ‘The Crabapple Bakery Cupcake Cookbook’ by Jennifer Graham. I’m not paid or employed by them (promise!) but I have tried so many cupcake recipes in my time, and have found this book to contain many of the best (as well as providing fabulous decorating ideas).

Anyway, now my spruiking is out of the way… This vanilla cupcake recipe produces cupcakes that are full-flavoured, not overly sweet or cloying with a beautiful, delicate texture. You can ice them any way you like – I love vanilla buttercream, but you can just as easily ice them with chocolate icing, plain glacé icing or fondant icing as I have done directly below. Perfect for birthdays, picnics, afternoon teas or anytime you have a hankering!

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Ingredients (makes 24+ cupcakes)
2 ¾ cups plain flour
2 tspns baking powder
200g unsalted butter, softened
1 ¾ cups caster sugar
4 eggs
1 tblspn vanilla extract
1 cup milk

Method
Preheat the oven to 170°C (150°C-ish fan forced). Line two 12-hole muffin trays with patty pans.

Sift together the flour and baking powder. In a different bowl, cream the butter for 1-2 mins. Add the caster sugar about a third at a time, beating for 2mins after each addition. After the last of the sugar has been beaten, beat until the mixture is light and fluffy and the sugar dissolved. Add the eggs one at a time, beating for 1 min after each addition or until the mixture is light and fluffy. Add the vanilla and beat until just combined.

Add approximately a third of the flour mixture to the creamed mixture and beat on a low speed until combined. Add half of the milk and beat until combined. Repeat this process until all of the flour and milk is thoroughly combined but be careful not to overbeat (this will toughen the mixture).

Spoon mixture into the patty pans (filling each about 3/4 full) and bake for about 18-20mins or until the top springs back when touched. Remove the cupcakes from the trays immediately and cool on a wire rack for at least half an hour before icing.

Buttery Orange Cake

Published on February 19, 2013March 14, 2016 by Elise B2 Comments

I have a thing for orange cakes. I’m not really sure why, I’m not a fan of most fruit cakes, but orange cakes fall into a category of their own. The original recipe for this pairs the cake with a simple glace icing flavoured with orange juice but I found that a cream cheese icing works better for a stronger, less sickly-looking cake. Here I have gone over the top with fresh roses and white chocolate shavings but you can decorate it as simply as you like.

Ingredients (serves 12)
250g softened butter
2 tblspns finely grated orange rind
1 ½ cups caster sugar
4 eggs
1 ½ cups self-raising flour
½ cup plain flour
¾ cup orange juice

Icing
30g softened butter
80g softened cream cheese
1 tsp finely grated orange rind (although I tend to add a bit more – up to you!)
1 ½ cups icing sugar mixture

Method
Preheat oven to 170°C. Grease a deep 22cm round cake-pan; line base and sides with baking paper, extending it 5cm above the top of the pan (this will make getting it out easier and will assist with the cooking process).

Beat butter, rind and sugar in a medium bowl with an electric mixer until light and fluffy. Add eggs one at a time, beating until just combined between additions. Mix in flour and juice in two batches.

Pour the mixture into the prepared tin and bake for approximately 1 hour and 10mins then carefully turn onto a wire rack to cool.

Place cake top-side up onto a serving plate or cake stand then spread cold cake with icing and decorate as desired.

To make the icing, beat butter, cream cheese and rind in small bowl with electric mixer until light and fluffy, gradually beat in icing sugar.

E cookbook 3 012 Adapted from the Australian Women’s Weekly’s “Buttery Orange Cake” in the 2002 ‘Best Food’ cookbook.