Yummy Desserts


Sophia Cupcakes

I love this design that sometimes I wouldn't let my kids eat them :). They taste as good as they look :)


Ingredients:
1/2 cup of fresh blueberries
1 2/3 cup of all-purpose flour
1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1 cup granulated sugar
1/2 cup unsalted butter, melted
1 large egg
1/4 cup blueberry yogurt
3/4 cup almond milk
1 tsp white vanilla extract

Method:
1. Preheat oven to 350 F. Place cupcake liners in a muffin pan; set aside.
2. Place blueberries in a blender. Pulse until the blueberries are chopped into small bits.
3. In a medium bowl, mix together the flour, baking powder, baking soda, and salt.
4. In a large bowl, put the melted butter. Add the sugar and mix. Add the egg, yogurt, milk, and vanilla extract. Mix until well combined.
5. Pour the dry ingredients into the wet ingredients and mix  slowly until there are no lumps. Fold in the blueberries.
6. Divide the batter among 12 cupcake liners. Bake for 20 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting.
7. Pipe frost in a circular motion starting from the outside of the cupcakes towards the inside. Make sure you cover most of the cupcake top all the way out to the liner, building some height in the center to make it look like a dress.
8. Insert Sophia into the frosting.

Happy Baking :)





Toblerone Oatmeal Cookies


Quick and easy baking on a Saturday:)


Ingredients:
3/4 cup unsalted butter (Anchor)
1 1/4 cup brown sugar
1 egg
1/4 cup orange juice
1 tsp pure vanilla extract
1/2 tsp salt
1/4 tsp baking soda
1 cup flour
3 cups rolled oats
200g toblerone chocolate, chopped into chunky pieces
100g toblerone white chocolate

Method:
1. Preheat oven to 350 F
2. Mix butter until fluffy. Beat in sugar, egg, orange juice, and vanilla extract.
3. In a separate bowl, mix the flour, salt, and baking soda. Add the butter mixture. Mix well.
4. Add the rolled oats one cup at a time.
5. Add the chocolate chunks; do not pour out one time.
6. Place 1 tablespoon of batter for each cookie on a baking sheet.
7. Bake for 10 minutes.

Happy Baking :)





Mango Pie

Ingredients:
For the dough-
1 cup unbleached white flour
1/8 cup sugar
a pinch of cinnamon
4 tbsp shortening
6 tbsp water
For the filling-
1 cup ripe yellow mangoes, chopped
1/8 cup sugar
1/8 cup brown sugar
1 tbsp flour
2 tbsp coconut oil
1/4 tsp cinnmon
1/8 cup water

Method:
1. In a mixing bowl, combine the flour, sugar, cinnamon, and salt.
2. Add the shortening; using a pastry blender, cut the shortening and mix it into the flour.
3. Add 1 tablespoon of water to 1 area of the mixture. Mix using your hand. Keep adding 1 tablespoon of water at a time around the different areas of the mixture. Stop as soon as you have formed everything into a soft dough.
4. Flatten and form the dough into a disk. Wrap the whole thing with a plastic wrap.
5. Put the dough in the freezer for an hour.
6. For the filling, heat a medium pan over medium heat. Add everything except for the flour. Mix well and let it simmer for 2 minutes. Add the flour and let it cook for another minute. Turn off the heat and set aside to cool down.
7. Take out the dough from the freezer. Form the dough into 2 inch balls.  On a floured surface, roll each ball out into a thin circle. Spoon 2 tablespoons of the mango mixture on the center. Fold into half-moon shapes. Seal edges by pressing with your fingers
8. Bake in a pre-heated 400 F oven for 20 minutes.

Happy baking :)





Oreo Creamcheese Cupcakes

My kids love oreo cookies.  I did not trust them with baking before; this is one of the first things they learned to satisfy their sweet-tooth, a no-bake creamcheese cupcake.

Ingredients:
1 bag of Oreo cookies
1/2 bag heavy whipping cream
8 ounces cream cheese
1/3 cup sugar
2 tbsp lemon juice

Method:
1. Line 2 muffin tins with cupcake papers. Place an Oreo in the bottom of each of the papers then set aside.
2. Pour the heavy whipping cream into a mixer and whip on high until it is nice and thick.
3. In a separate bowl, beat together the cream cheese, sugar, and lemon juice until well combined.
4. Fold the thick heavy whipping cream into the cream cheese mixture. Scoop the cheese cake mix on top of the Oreos in the muffin tin. 
5. Cover with tin foil and place in the freezer for an hour. Then uncover and place in the fridge for another 30 minutes.

Happy Eating :)





Banana Cake


Ingredients:
250 g butter, at room temperature (Anchor)
1 1/2 cups sugar
4 eggs
2 tsp vanilla extract
4 very ripe bananas, peeled and mashed (should make about 2 cups)
2 tsp baking soda
1/2 cup hot milk
3 cups flour
2 tsp baking powder

Method:
1. Preheat over to 338F.  Line a 23cm diameter cake tin with baking paper.
2. Beat butter and sugar until creamy. Beat eggs, one at a time, then vanilla and bananas.
3. Dissolve baking soda in hot milk, add to mixture and stir to combine.
4. Sift in flour and baking powder and fold gently into mixture using a big spoon and a large scooping action to keep the mixture light. Do not over mix.
5. Spoon mixture in the prepared cake tin and smooth the top. Bake until a skewer inserted in the centre comes out clean and the top is springy to the touch. This will take about 55 minutes.

Happy Baking :)





White Chocolate Chip Cookies


Ingredients:
2 1/2 cups all purpose flour (Pillsbury)
1 tsp. baking soda
1 tsp. salt
1 cup butter, softened
1/2 cup granulated sugar
1 cup brown sugar
1 tsp. vanilla extract
2 eggs
10 oz. white chocolate chips (Hershey's)

Method:
1. Preheat oven to 375 degrees F. Combine flour, baking soda, and salt in a small bowl.
2. Cream butter and sugars until fluffy. Add vanilla and eggs, one at a time, beating well.
3. Blend in flour mixture.
4. Stir in chips.
5. Drop by full teaspoon onto greased cookie sheets. Bake for 9 to 11 minutes or until golden brown.

Happy Baking :).  Sweet morning everyone :)




No-Bake Peanut Butter Bar

Already made dessert at this hour :)

Ingredients:
1 cup butter (Anchor)
1/2 cup peanut butter (Biona)
3 cups sugar (powdered)
2 cups Graham cracker crumbs (use S'mores if you can't find Graham)
1 bag semi sweet chocolate chips

Method:
1. Melt the butter and peanut butter. Add the powdered sugar and Graham cracker crumbs. Mix well.
2. Spread to corners in a rimmed cookie sheet. Press down firmly.
3. Melt the chocolate chips. Spread it on top of the peanut butter mixture. Let it set.
4. For easy cutting into bars, score the bars before the chocolate gets too hard. Refrigerate till completely firm.

Happy Desserting :) 





Milk Cake



Simple yet simply delicious :)

Ingredients:
for the sponge cake -
1 1/2 cups cake flour
2 tsps baking powder
9 eggs, yolk and whites separated
2 tsps cream of tartar
1 1/2 cups granulated white sugar
1 1/2 tsp lemon extract
3/4 cup Canola oil

for the milk frosting -
400 ml condensed milk (Carnation)
125 ml evaporated milk (Carnation)
6 large sized egg yolks
1/4 tsp vanilla extract

Method:
1. Preheat the oven to 350F. Grease two 8in round pans and line with parchment paper.
2. In a bowl, sieve cake flour and baking powder together, mix well and set aside. Combine egg whites and cream of tartar; whip on a medium speed until fluffy. Turn to high speed and gradually add sugar until it becomes smooth and soft peaks form.
3. Add lemon extract in the egg yolk; whisk lightly. Pour in the meringue mixture (method 2). Mix well then add the canola oil; continue mixing.
4. Add the sifted cake flour and baking powder mixture to the batter and mix well until smooth.
5. Pour mixture into the round pans. Bake for 25 minutes. Remove from the oven and transfer to a cooling rack.
6. In mixing bowl, combine condensed milk, egg yolks and evaporated milk. Boil water in a saucepan; put the bowl in the saucepan stirring continuously until the milk mixture becomes thick and spreadable.  Add the vanilla extract and mix well until combined.
7. Let the milk frosting to cool. Note that as it cools down, the more it will thicken. 
8. Spread the milk frosting on top of the 1st half of the sponge cake. Place the other half of the cake on top and spread another layer of milk frosting evenly from all sides and top.
9. Top with grated cheese.

Happy baking :)





Red Velvet Cupcake

  

To welcome the New Year, let's bake Red Velvet Cupcakes

Ingredients:
2 1/2 cups all-purpose flour (Pillsbury)
1 1/2 cups sugar
1 tsp baking soda
1 tsp cocoa powder
1 1/2 cups vegetable oil
1 cup buttermilk
2 large eggs
2 tbsp red food colouring
1 tsp white distilled vinegar
1 tsp vanilla extract

For the cream cheese frosting
1 lb cream cheese
2 sticks butter (Anchor)
1 tsp vanilla extract
4 cups sifted confectioners' sugar

Method:
1. Preheat the oven to 350 degrees F. Line 2 (12-cup) muffin pans with cupcake papers.
2. In a mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a large bowl, gently beat the oil, buttermilk, eggs, food colouring, vinegar, and vanilla with a handheld electric mixer. Add the sifted dry ingredients to the wet and mix until smooth.
3. Divide the batter evenly among the cupcake tins about 2/3 filled. Bake in the oven for 20 minutes turning the pans once, halfway through. Use the toothpick test to find out if the cupcakes are done. Remove from oven and cool completely before frosting. 
4. For the cream cheese frosting, beat the cream cheese, butter, and vanilla in a large mixing bowl. Add the sugar on low speed. Increase the speed to high and mix until very light and fluffy. 

Happy Baking :)




Maja Blanca


I am borrowing a delicious dessert from my Filipino friends.

Ingredients:
1 cup cornstarch
1 small can of corn kernels (Del Monte)
1 can coconut milk
1 can evaporated milk (Carnation)
1 cup sugar
1 cup grated coconut

Method:
1. In a medium sauce pan, combine cornstarch, corn kernels, coconut milk, evaporated milk and sugar. Combine well until all the lumps are broken down.
2. Turn the heat on medium and bring to boil, stirring well and constantly to prevent lumps and burn the bottom.
3. Cook for 5 minutes until a firm pudding is achieved.
4. Pour the hot mixture into a square plastic container. Let it cool.
6. Toast the grated coconut until golden brown and leaves oil in the pan. Drain the oil. Put the toasted grated coconut on top of the cooled maja blanca.


Happy Cooking :)




Naked Choco Cake


Ingredients:
125g self-raising white flour
125g plain white flour
1/2 tsp baking soda
40g cocoa powder
425g unrefined dark muscovado sugar
240g dark chocolate broken into small pieces
240g unsalted butter
145mL water
4 medium eggs, beaten
95mL buttermilk
2 tsp vanilla extract
ripe mago, sliced
banana toffee
meringue rolls
caramel sauce
whipped cream frosting

Method:
1.       Preheat the oven to 180 degrees C. Grease two 6 cm-deep, 20cm round base springform cake pans. Line bases and sides with baking paper. Place each on a baking tray.
2.       In a large bowl, sift together the flours, baking soda and the cocoa powder. Stir in the muscovado sugar, breaking down any sugar clumps until evenly combined.
3.       In a small pan over very low heat, gently combine the chocolate and butter with 145mL of water. Stir continuously and heat just until the mixture is smooth and glossy. Remove from the heat and leave to cool.
4.       Add the melted chocolate mixture, eggs, buttermilk and vanilla extract to the dr ingredients and mix well until a combined and smooth batter is formed. Divide the mixture between prepared pans. Bake for 1 hour, swapping pans around halfway through cooking, or until a skewer inserted in the cente of 1 cake comes out without crumbs clinging.
5.       Stand cakes in pans for 5 minutes. Carefully remove from pans. Transfer to wire racks to cool.
6.       Place 1 cake on a plate. Top with sliced ripe mangoes and banana toffee. Pour caramel sauce. Add some whipped cream frosting. Layer with the remaining cake. Top with whipped cream and meringue rolls.

Happy Baking :)





Sansrival




This is for nut lovers like me :)

Ingredients:
12 egg whites
900g caster sugar
1 tsp cream of tartar
600g chopped almonds, toasted
450g butter, softened
12 egg yolks
250 ml water
30 ml dark rum

Method:
1. Preheat oven to 300 degrees F. Line 4 - 8x12in tins with parchment paper.
2. In a large glass, beat egg whites until foamy. Sprinkle with cream of tartar. Gradually add 450g caster sugar, continuing to beat until stiff peaks form. Fold in 300g chopped almonds. Divide meringue between the 4 pans and spread evenly to edges.
3. Bake in preheated oven for 30 minutes. Remove the meringue from the baking tins while still hot; allow to cool. When cooled, trim edges so that all 4 meringue layers are uniformly shaped. Set aside.
4. To make buttercream filling, beat butter in a large bowl until light and fluffy. In another large bowl, whip egg yolks until thick and lemon colored.
5. In a saucepan, combine 450g caster sugar and 1 cup water. Bring to boil. Heat to 270 degrees F. Add the hot syrup in a thin stream to the beaten egg yolks while beating at high speed. Beat in the whipped butter until smooth. Beat in rum.
6. On one layer of meringue, spread approximately 1/4 of the buttercream evenly to edges. Repeat layers until all is used. Smooth sides with spatula. Sprinkle top with 450g of chopped almonds. Freeze.

Happy baking :)




Almond Choco Bread 


Ingredients:
2 1/4 cups flour
1 1/2 tsp. baking powder
1/4 tsp. salt
1/2 cup unsalted butter at room temperature (Anchor)
3/4 cup packed brown sugar
2 eggs
1 tsp vanilla
1 cup chopped toasted almonds
2 cups bittersweet chocolate chips

Method:
1. In a medium sized bowl, combine the flour, baking powder and salt. Set aside.
2. In a large bowl, cream together the butter and sugar using an electric mixer. This takes about 2 minutes.
3. Add eggs and vanilla and mix. Add the almonds.
4. Refrigerate the dough for 30 miuntes.
5. Preheat oven to 350 degrees.
6. Divide dough into 10 inch long and 6 inch wide logs. Place logs side by side on a baking sheet. Bake for 30 minutes. Allow to cool on baking sheet for 30 minutes.
7. Reduce oven temperature to 325 degrees. Continue baking for another 18 minutes. Then allow to cool completely on a wire cooling rack.
8. Place the bittersweet chocolate chips into a microwave-safe bowl and heat in 30 second increments until the chocolate has completely melted. 
9. Immerse bread into the melted chocolate and set onto a wax paper-lined baking sheet to set or refrigerate to set the chocolate faster.

Happy Baking :)





Autumn (Pumpkin) Pie 


Ingredients:
medium size sugar pumpkin
12 oz can of evaporated milk
1/2 cup packed dark brown sugar
1/3 cup white sugar
1/2 teaspoon salt
2 eggs plus the yolk of a third egg
2 teaspoons of cinnamon
1 teaspoon of ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground cardamon
1/2 teaspoon of lemon zest
1 pie shell

Method:
1. Cut the pumpkin in half. Scrape the insides; discard. Line a baking sheet with foil. Place the pumpkin halves cut side down on the line baking sheet and bake at 350 F for about an hour to an hour and a half or until a fork can easily pierce them. Remove from the oven, cool and scoop out the pulp. 
2. Preheat oven to 425 F
3. Beat the eggs in a large bowl. Mix the sugars, salt, spices and lemon zest. Mix the pumpkin puree (method 1). Stir in the evaporated milk. Beat until well mixed.
4. Pour the filling into an uncooked pie shell. Bake at 425 F for 15 minutes. Lower the temperature to 350 F; bake for another 45 to 55 minutes or until a knife inserted in the center comes out clean. To keep the crust from getting too browned, put foil around the edges of the pie shell about halfway through he baking.
5. Cool the pumpkin pie on a wire rack for 2 hours. 
6. Top with whipped cream.

Happy Baking :)






Kiddo Milo Cupcake


Here's a new new way to spend family day; welcome your kids to your kitchen for an easy to prepare snack/dessert, Kiddo Milo Cupcake 


Ingredients:
1 cup self raising flour
3/4 cup sugar
3 tbsp sunflower oil
3 tbsp Milo powder
1 tbsp cocoa powder
1/2 cup chocolate milk
2 eggs

Method:
1. Beat all ingredients together till well mixed.
2. Fill paper cup up to 1/2 level.
3. Add some chocolate rice on top of mixture
4. Bake for 20 minutes or until skewer comes out clean. 

Happy Baking :)





Double Cheese Cupcake

Lazying around, that is why my photo looks lazy too :(.  Don't judge a cake by it's photo.  Follow this simple recipe and you will forget my photo and just remember that sweet delicious taste in your mouth.
'
Ingredients:
4 1/2 cup all purpose flour (Pillsbury)
3/4 cup sugar
2 cans condensed milk (Carnation)
1/2 cup water
1 bar butter (Anchor)
4 eggs
1 box cheese (Kraft)
3 tsp. baking powder
1 tbsp. vanilla

Method:
1. Cream butter and sugar gradually.
2. Add the dry ingredients alternately with the condensed milk, egg and water.
3. Mix very well until well blended, then add the vanilla.
4. Pour 3/4 full of mixture on paper cups.
5. Bake at 350 degrees F.

Happy Baking :)






Reese Peanut Butter and Macadamia Cookies



I want sugar re-load quick!

Ingredients:
3 c. flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 c. butter, room temperature
1/4 c. shortening
1 c. sugar
1 c. brown sugar, packed
2 eggs
1 tsp vanilla extract
2 cups Reese Peanut Butter
1 c. macadamia nuts, chopped
Method:
1. Preheat oven to 350 degrees.
2. In a medium bowl, mix flour, baking powder, baking soda, and salt. Set aside.
3. In a large bowl cream the butter, shortening and both sugars until light and fluffy. Add the eggs one by one, beating well after each one. Add vanilla and Reese Peanut Butter.
4. Add the flour mixture by the cupful and beat at a low speed until fully mixed. Add the nuts.
5. Line your baking sheets with parchment paper. Drop dough onto sheets about 2 inches apart. Bake for 11 minutes. They won’t look quit done but this will keep them soft! Remove from oven and let them sit on the baking sheet for 1 minute, then remove to a cooking rack.
Happy Baking :)

No Bake Mango Cheesecake

Thanks to Graham crackers, you can enjoy a delicious Mango Cheesecake with no baking needed :)

Ingredients:
1 (8 ounce) package cream cheese
34 cup cream
12 cup sugar
34 cup mango puree
1 tablespoon gelatin
14 cup hot water
1 12 cups graham cracker crumbs
13 cup melted butter
fresh mango, sliced
fresh grapes, sliced
Method:
1. Combine graham cracker crumbs and melted butter. Press into bottom of 8" pan.
2. Mix cream cheese, cream, and sugar.
3. Add gelatine to hot water until completely dissolved. Add mango puree.
4. Add half of this mixture to the cream cheese mix. Pour this on top of graham cracker crust.
5. Refrigerate for 30 minutes. Pour remaining mango mix on top of chilled cheesecake.
6. Refrigerate overnight.
7. Top with sliced mango and grapes.

Happy sweets :)

Oreo Cheese Cupcake



Here's an easy to do yummy dessert! 

Ingredients:
600ml / 1lb 3oz Whipping cream + 200ml kept separate for decorating
500g / 1lb cream cheese, softened
a pinch of salt
1tbsp lemon juice
2tsp vanilla sugar
135g / 4 3/4oz Caster (superfine) sugar
3 packets Oreo cookies
12 maraschino cherries

Method:
1. Semi whip your  600ml cream so it is just softly whipped and still falls off a spoon – do not over whip. Move to a separate bowl.
2. Combine softened cream cheese, sugar, vanilla sugar, lemon juice and salt and beat till they are fully combined and light and fluffy (about 2 minutes)
3. Add your semi-whipped cream into the cream cheese mixture and beat to combine (about 10 seconds) do not over whip
4. Crush 3 packets of your Oreo cookies to resemble chunky crumbs – set aside about 1/4 of the crushed Oreos for decorating
5. Add the remaining 3/4 of Oreos to the cream cheese mixture and use a large spoon to hand mix the Oreos through
6. Line a 12 hole muffin / cupcake tray with cupcake liners. Fill the cupcake cases with the Oreo mixture and tap the tray on the bench to force the mix down around the edges of your Oreo bases. These will sink a little in the middle so make them a little fuller in the middle of each cupcake.
7. Use a knife to smooth the mixture out towards the edges of the cupcake case so they get the crinkled cupcake edges.
8. Freeze your cheesecakes for 2-3 hours.
9. Remove frozen cheesecakes and roll the outside edges in the remaining crushed Oreos (leave some to decorate your cupcake).
10. Fully whip your remaining cream and use a piping bag and star piping tip to decorate your cupcake. Sprinkle top with the leftover crushed Oreo. Top your cupcake with maraschino cherry.

Enjoy :)





Mother's Day Vanilla Cake

Tried my hand at cake decorating .  Happy Mother's Day to all the sexy moms out there!

Ingredients:
Vanilla Cake
2 sticks of unsalted butter, at room temperature
3 cups Homepride flour
1 tablespoon baking powder
1/2 teaspoon salt
1 1/2 cups sugar
4 large eggs, at room temperature
1 tablespoon vanilla extract
3/4 cup heavy cream
Raspberry Cream Filling to pad the boobs
1/4 cup cream, softened
1/2 cup seedless raspberry jam
2 cups powdered sugar
Method:
1. Preheat the oven to 350 degrees F.
2. Butter a 9-inch-round cake pan and line the bottom with parchment paper; butter the parchment and dust the pan with flour; tap out the excess.
3. Whisk Homepride flour, the baking powder and salt in a bowl until combined.
4. Beat the butter and the sugar in a large bowl with a mixer on medium-high speed until light and fluffy.
5. Reduce the mixer speed to medium; beat in the eggs, one at a time, scraping down the bowl as needed. Beat in the vanilla. 
6. Mix 1/2 cup water with the cream in a liquid measuring cup or bowl. Beat the flour mixture into the butter mixture in 3 batches, alternating with the cream mixture, beginning and ending with flour, until just smooth.
7. Pour half the batter in the prepared pan. Bake until the cake is lightly golden on top and the center springs back when pressed, 25 to 30 minutes. Pour the other half in another pan to make 3" 1/2 balls of vanilla cake for the boobs.
8. Transfer to a rack and let cool 10 minutes, then run a knife around the edge of the pan and turn the cake out onto the racks to cool completely. Remove the parchment. Trim the tops of the cake with a long serrated knife to level the cake.

For the raspberry cream filling
1. Place softened cream cheese and jam in a mixing bowl and cream together until well incorporated, about 2 minutes.
2. Add powdered sugar, one cup at a time, until it reaches desired consistency. Use more or less than 2 cups, as desired.

Cake Decoration:
1. Fill the 3" 1/2 ball pans of vanilla cake with raspberry cream.
2. Use vanilla buttercream tinted hot pink to cover the cake.
3. Use fudge buttercream icing tinted black for the bustier.
4. Add a sugar rose to accent the bust.

Happy Baking :)





Choco Fruit Cake


My friend gifted me with a chocolate sponge cake.  I turned it into a "less guilt" yummy dessert :)

Ingredients:
7 inch eggless chocolate sponge cake
Chantilly Cream
       250 grams fresh cream
       4 tbsp. powdered sugar
       1 tsp vanilla essence
Soaking Syrup
       2 tbsp. sugar
       2 tbsp. fruit juice (sugar syrup of Del Monte)
       1/2 cup water
Filling
       1 cup of Del Monte mixed fruits
Toppings
       fresh fruits in season (your choice)

Method:
1. For the Chantilly cream, combine sugar and vanilla essence in a bowl. Whisk till soft peaks form.  Keep refrigerated for later use.
2. Slice the chocolate cake horizontally into 3 equal parts.
3. Soak the bottom layer of the chocolate cake with the soaking syrup.
4. Spread 1/3 of the Chantilly cream on the soaked layer of the cake.
5. Put 1/2 cup of fruit on top and sandwich with the 2nd layer of the chocolate cake.
6. Soak with the soaking syrup and spread 1/3 of the Chantilly cream on the soaked layer of the cake.
7. Top with 1/2 cup of the fruit and sandwich with the 3rd layer of the chocolate cake.
8. Soak with the remaining soaking syrup and spread the remaining Chantilly cream on top.
9. Top it with your favorite fresh fruits.  Refrigerate.
10. Serve chilled.
Happy eating :)







Oreo Cream Cheese Cookies
Really sweet cravings of the day :)

Ingredients:
½ cup unsalted butter, at room temperature
3 ounces cream cheese (I prefer Philadelphia), at room temperature
1 cup granulated sugar
1 teaspoon vanilla extract
1 cup all-purpose flour
½ cup mini chocolate chips (by Hershey's, of course :))
1 cup Oreo cookie crumbs


Method:
1. Preheat oven to 375 degrees F. Line a baking sheet with parchment paper and set aside.
2. In a mixing bowl, cream together the butter and cream cheese on medium speed until smooth and well-combined.
3. Add the sugar and vanilla extract and mix until the ingredients are well-combined. Add the flour and mix on low until the flour is incorporated. Stir in the mini chocolate chips with a rubber spatula.
4. Place the Oreo cookie crumbs in a small bowl. Scoop the cookies into about 1½ to 2" balls and then roll in the cookie crumbs. Place the cookie balls on the baking sheet. Bake for 12 to 15 minutes, or until the edges are golden and the tops are slightly puffed.
5. Cool on the pan for 2 minutes before transferring to a wire rack to cool completely.

Happy Baking :)



Cream Puff

Melts in your mouth!!!

Ingredients:
A. For the dough
12 tbsp. unsalted butter
¼ tsp. kosher salt
2 cups flour
9 eggs

B. For the filling
1½ cups milk
½ cup sugar
3 tbsp. cornstarch
4 egg yolks
1½ tsp. vanilla extract
16 tbsp. unsalted butter, softened

C. For the caramel
4 cups sugar
Method:
A. For the dough
1. Heat oven to 425°. Bring butter, salt, and 1½ cups water to a boil in a 4-qt. saucepan over high heat. Remove pan from heat, add flour all at once, and stir vigorously (for about 2 minutes) with a wooden spoon until mixture forms a thick dough and pulls away from sides of pan. Return pan to heat and cook for about 2 more minutes, stirring constantly, until dough is lightly dried. Transfer dough to a bowl, and let cool for 5 minutes. Using a wooden spoon, beat in 8 eggs, one at a time, making sure each egg is completely incorporated before adding the next. Dough will come together and be thick, shiny, and smooth.
2. Dip two spoons in water, shake off excess, and scoop a walnut-size piece of dough with one spoon. With other spoon, scrape dough onto parchment-lined baking sheet, setting pieces 1″ apart on a baking sheet. Lightly beat remaining egg with pinch of salt and brush each piece of dough with it. Bake until puffed and light brown or about 10 minutes. Reduce oven temperature to 350°, and continue to bake until well browned or about 15 minutes. Let cool.

B. For the filling
1. Bring 1 cup milk and sugar to a boil in a 4-qt. saucepan over medium heat. Whisk remaining milk, cornstarch, and egg yolks together in a large bowl. Slowly pour half the hot milk into yolk mixture, whisking constantly, then return mixture to saucepan, and cook, stirring constantly with a wooden spoon, until it thickens and just returns to a boil.
2. Stir in vanilla and transfer to a bowl. Cover with plastic wrap and refrigerate until chilled. In a large bowl, beat butter on medium speed of a hand mixer until pale and fluffy. Add cold filling and beat until smooth and fluffy or about 4 minutes. Spoon filling into a pastry bag fitted with a plain ¼″ tip. Gently poke a hole in the flat side of each baked, cooled puff with tip and pipe in filling.

C. For the caramel
1. Place 2 cups sugar and ½ cup water in a shallow saucepan and stir to combine. Cover and cook over medium heat until sugar turns light amber for about 15–20 minutes. Remove from heat.

Using tongs, dip top of filled puffs in hot caramel. Place puffs, glazed side up, on a plastic-lined tray.

Happy Baking :)






Walnut Fruit Cake


This may be late for the season, but better late than never!

Ingredients:
butter for pan
1 pound pitted dates            
½ pound prunes
1 pound candied pineapple
1 pound candied cherries
1 cup chopped candied orange peel
2 cups sifted all-purpose flour
2 teaspoons double acting baking powder
½ teaspoon kosher salt
4 eggs
1 cup granulated sugar
2 teaspoons almond extract
2 cups shelled salted pistachios
1 cup shelled almonds
2 ½ cups shelled pecans
2 cups shelled walnuts
white corn syrup
cup whiskey
Method:
1. Butter a 9-inch springform pan. Line with parchment paper, and butter again. Heat oven to 275 degrees.
2. Coarsely chop dates, prunes and pineapple. Combine fruit in a bowl with cherries and orange peel. Sift together the flour, baking powder and salt. Sift this over fruit. With your hands, toss to coat.
3. In a medium-sized bowl, beat eggs until frothy. Beat in sugar and almond extract. Pour over fruit. With wooden spoon, mix well. Fold in pistachios, almonds, pecans and walnuts, and mix until coated with batter.
4. Using your hands, pack batter firmly and fill in open spaces. Bake for about 1 1/2 hours, until tops of cake look dry but not brown. When cake is done, transfer to a cooling rack. Let stand for 5 minutes, then release springform and peel off parchment paper on sides.
5. While cake is still hot, brush lightly with corn syrup. Let cool 30 minutes, then spoon whiskey on top. When completely cool, remove cake from pan base and peel off parchment paper on bottom.

Happy baking :)






Cinnamon Roll


I need a quick fix ;-( I want sweets!

Ingredients:
1 package of instant dry yeast
1 cup + 2 tbsp of warm water (110F-115F)
1/4 cup of sugar
2 tbsp. of butter, melted
4 1/2 tsp. of nonfat dry milk powder
1 tsp. of salt
3  cups of all purpose flour
2 tbsp of butter, melted
1 1/2 cups of brown sugar
1 tbsp. of ground cinnamon
6 tbsp unsalted butter, softened
1 tbsp of vanilla extract 
2 cups of powdered sugar
Method:
1. In the bowl of an electric mixer, dissolve yeast in warm water. Add sugar, butter, milk powder, salt and two cups of flour. Mix until smooth. Slowly add in remaining flour to form a soft dough. If using a dough hook, switch out the mixer hook and knead for 5-6 minutes in the electric mixer. Take the dough out of the mixer every minute and knead by hand. If not using a dough hook put the dough on a floured work surface and knead for 5-6 minutes. 
2. Preheat oven to 200F and then turn oven OFF. Put the  dough in a large bowl sprayed with cooking spray.  Cover the bowl with a kitchen towel and set aside in warm place. 
3. Check the dough after an hour.  It should have doubled in size. Put it on a floured work surface. Roll dough into a 16inch x 12inch rectangle. Grease a 9x13 baking pan and set aside. Brush the dough with 2 tbsp melted butter.
4. In small bowl mix together brown sugar and cinnamon. Sprinkle sugar mixture on top of dough and slice the 6 tbsp butter thinly and layer on top of sugar. Roll the dough tightly and cut with sharp knife into 12 pieces. Place rolls into prepared pan, cover with plastic wrap and let rise until doubled in size.  
5. Preheat oven to 350F and bake for 25-30 minutes. Take out from the oven and top with raisins and nuts.
Happy baking :)

Creamy Leche Flan


This is the real meaning of "yummy"; taste it and that's the meaning!  I can't find a word for it, just taste it!

Cream Caramel (French), Flan, Caramel Custard, or Leche Flan; whatever you want to call it, is ubiquitous the world over.  Each country, though, has concocted it in a way to make is distinctly its own.

Here is my version of this "indescribable" dessert.

Ingredients:
1 cup of sugar
5 eggs
14.5 oz of evaporated milk
14.5 oz of  condensed milk
4 oz of cream cheese, softened
2 tbsp of vanilla extract

Method:
1. Combine 2 tbsp of water with 1 cup of white sugar in an aluminum mold (about 7" x 4" x 2" in size).  Place this on top of a stove.  Melt sugar until golden brown. This will take about 6 minutes. Submerge bottom of the aluminum mold on ice water when the sugar has turned brown to stop the cooking process.
2. In a blender, combine and process eggs, cream cheese, evaporated and condensed milk, vanilla until smooth.
3. Pour the mixture into the pan with the caramelized sugar.
4. Cover the aluminum mold with aluminum foil and steam it for an hour and 45 minutes. Remove from the steamer and chill in the refrigerator to set.
5. Run a clean knife around the edge before inverting into a flat plate to serve

Happy Cooking :)



Orange Blossom Muffins


Ingredients:


















2 cups of   all-purpose flour                
1 tbsp. and 1 tsp. of baking powder
1/4 cup of   sugar
1 tsp. of salt
1 egg, beaten
1/2 cup of  orange juice
1/2 cup of  orange marmalade
2 tbsp. of vegetable oil
1/2 cup of chopped pecans
Method:
1.  Combine dry ingredients; make a well in center of mixture.
2.  Add egg, orange juice, marmalade, and oil into the mixture.  Stir just until dry ingredients are moistened. Fold in pecans.
3.  Spoon batter into greased muffin pans, filling two-thirds full.
4.  Bake at 400° for 15 minutes or until lightly browned.


Happy Baking :)




Blueberry Cheesecakes

If you are baking for officemates as gifts or you don't want to have a commotion in the office because people will be pushing each other to get a taste of your blueberry cheesecakes :), try this single served blueberry cheesecakes

Ingredients:
1 cup graham cracker crumbs
                
                
                
                
                
                
                
                
                

Method:
1.  Combine crumbs, 2 tablespoons sugar and butter. Pat mixture into the bottom of springform pan.
2.  Mash cream cheese until soft and creamy. Gradually beat in sour cream, 3/4 cup sugar, vanilla and flour. Beat in eggs one at a time.
3.  Pour mixture into crumb-lined pan. Bake in a preheated 325 degree F oven for 1 hour or until firm to the touch.
4.  Cool and then remove cake from pan by loosening edges with a knife. Place frozen blueberries on top of cake. Melt jelly and spoon over blueberries to glaze. Chill before serving.
Happy baking :)






Hazelnut Cupcakes


Ingredients:

For the Cupcakes -
1 1/2 cups  of All Purpose flour
1 teaspoon of baking powder
2 teaspoons of baking soda
1/2 teaspoon of kosher salt
1 cup  of hazelnut liquor
1 cup of cocoa powder
1 cup of melted butter
1 cup of dark brown sugar
1 cup of granulated sugar
3 eggs
1 cup of buttermilk
1 tablespoon of vanilla extract
For the Hazelnut Butter Filling -
1 1/2 cups of whole hazelnuts
1/3 cup of Nutella hazelnut spread
4 tablespoons of hazelnut liquor
1/2 cup flour, for coating
For Chocolate Ganache
1/2 cup of heavy cream
3/4 cup of semisweet chocolate chips
For Toppings -
cherries
chocolate crunch
Method:
1.  For the cupcakes, preheat the oven to 350 degrees F. Line 2 muffin pans with 24 cupcake liners.
Combine the flour, baking powder, baking soda, and salt in a medium bowl.
Whisk the hazelnut liquor and cocoa powder together until combined.
In the bowl of a stand mixer with a paddle attachment, cream the butter and sugars together on medium-high speed until light and fluffy for about 3 minutes. Add the eggs, 1 at a time, until each has been incorporated. Add the buttermilk and vanilla extract and mix until fully combined. Turn the mixer to low, and add the flour and cocoa mixture, alternating between the 2, beginning and ending with the flour. Mix until just combined and no streaks remain. Set aside while you prepare the filling.

2.  For the filling, in the bowl of a food processor, grind the hazelnuts until they reach a very fine sand consistency. Add the hazelnut spread and process until the mixture begins to clump. Add the hazelnut liquor 1 tablespoon at a time, or until the mixture is able to ball easily in your hand.
With your hands, form the paste into balls about the size of a very large cherry.  Roll the balls lightly in the flour to absorb any excess liquid.

To assemble, fill he cupcake liners about 1/4 of the way full with the cupcake batter.  Place 1 ball of filling in each liner, and then cover the filling with the remaining batter so each cupcake is about 3/4 of the way full.

3.  Bake until a toothpick inserted into the center comes out clean (roughly 20 minutes). Cool the cupcakes completely.

4.  For the chocolate ganache, in a heat-proof bowl, microwave the heavy cream on high for 1 to 2 minutes. While the cream is being heated, place the chocolate chips in a medium heat-proof bowl. Once the cream is ready, pour it on top of the chocolate chips and whisk until the chocolate is completely melted and the mixture has thickened.

5.  Dip each cupcake top into the Chocolate Ganache, forming an even layer, and allow to cool.
6.  Top with cherries and chocolate crunch.
Happy baking :)

Carrot Cake with Walnuts







Ingredients:
2 cups of self-raising flour
1 teaspoon of mixed spice
1 teaspoon of ground cinnamon
1 cup of firmly packed brown sugar
2 cups of grated carrot
1 cup of chopped walnuts
1 cup of vegetable oil
3  lightly beaten eggs
1 cream cheese frosting
Walnuts for decoration

Method:
1.  Preheat oven to 180°C/160°C fan-forced.
2.  Grease a 6cm-deep, round cake pan. Line base and sides with baking paper.
3.  Sift flour, spice and cinnamon into a bowl. Add sugar, carrot, chopped walnuts, oil and eggs. Stir to combine.
4.  Spread into prepared pan. Bake for 1 hour 15 minutes or until a skewer inserted into centre comes out clean (cover loosely with foil if over-browning). Stand in pan for 10 minutes. Turn out onto a wire rack to cool.
5.  Spread frosting over cake. Decorate with walnuts.

Happy baking :)




Yogurt Carnival Mousse

This is one healthy yummy dessert!

Ingredients:
300 grams of plain yogurt
300 grams of dairy whipping cream
50 grams of sugar
3/4 tablespoon of gelatin
2 tablespoons of water
strawberries
peach
mango

Method:
1.  In a bowl, put in the water and gelatin. Melt in the microwave.  Set aside.
2.  Put cream in a chilled bowl, whip until soft peaks.  Add sugar and whip till medium stiff peaks.  Beat in melted gelatin.
3.  Pour the plain yogurt into the whipped cream and fold.
4.  Top with your favorite fruits.

Happy Cooking :)






Oreo Biscuit Mousse


Here's an easy dessert that kids adore.

Ingredients:
1 carton of frozen fat-free whipped topping, thawed
1 package of sugar-free instant chocolate pudding mix
Oreo biscuits


Method:
1.  Pour whipped topping into a large mixing bowl.
2.  Sprinkle the pudding mix into the topping.
3.  Stir the mixture with a large spoon until the pudding mix begins to dissolve in the whipped topping.
4.  Put the Oreo biscuits into the bowl of a food processor and process the biscuits until they are crumbly.
5.  Spoon the mousse into individual parfait glasses.  Add the crumbed biscuits on top.  Decorate with cherry or strawberry icing.
6.  Refrigerate for at least 8 hours before serving.

Happy Cooking :)




Vanilla Cupcake with Choco Frosting


Ingredients:
1 cup and 2 tablespoons of unsalted butter; softened
1 2/3 cups of granulated sugar
4 eggs
2 teaspoons of vanilla extract
3 cups of all purpose flour
2 1/2 teaspoons of baking powder
1/4 teaspoon of salt
1 cup of light cream

For the Frosting
6 ounces of unsweetened chocolate, coarsely chopped
1 cup of butter
2 cups of confectioners' sugar; sifted
2 teaspoons of vanilla extract

Method:
1.  Pre-heat oven to 375°. Line 24 muffin cups with cupcake papers.
2.  In a mixing bowl with electric mixer, combine the 1 1/2 cups of butter and granulated sugar. Beat until light and fluffy. 
3.  Beat in the eggs and 1 teaspoons of vanilla until smooth and well blended.
4.  In another bowl combine the flour, baking powder, and salt.  Stir the dry ingredients into the creamed mixture with the milk until blended. Beat for 2 minutes.
5.  Fill cupcake papers about 2/3 full.
6.  Bake for about 18 minutes, until a toothpick inserted into a cupcake comes out clean.
7.  Cool in the pan for about 5 minutes, then remove and cool completely on racks.
8.  Put the coarsely chopped chocolate in a stainless steel.  Set the bowl on a pan over simmering water. Stir frequently until the chocolate has melted completely. Remove the bowl from the pan and set aside to cool.
9.  In a mixing bowl with electric mixer on low speed, combine the 1 cup of butter, confectioners' sugar, and 2 teaspoons of vanilla until blended. Increase mixer speed to medium-high and beat until light and fluffy. Add the cooled chocolate and beat until fluffy, about 3 minutes.
10.  Frost with a pastry bag to pipe frosting onto the cupcakes. Decorate as desired.
Happy baking :)

 



Mio Cheese Cupcake


I like my cheese cupcake crunchy at the bottom, creamy and smooth at the top.  The crunchiness adds excitement as your teeth dig into the creamy and smooth top of the cheese cupcake

Ingredients:
3 oz of crashed graham biscuits
9 oz of softened cream cheese
2/3 cup of granulated sugar
1/2 teaspoon of corn starch
2 tablespoons unsalted butter, melted at room temperature
1/2 teaspoon of vanilla extract
1 tablespoon of freshly squeezed lemon juice
2 eggs

Method:
1.  In a large bowl mix crashed biscuits and melted butter.  Stir well to combine.
2.  Divide the mixture between cupcake molds lined with cupcake liners. Press down firmly to make crust.
3.  In another bowl, put the cream cheese.  With a spatula, spread the cheese by pressing on the bowl. Make sure there are no lumps. Beat until just smooth. Add the sugar, cornstarch, vanilla extract and lemon juice.  Stir to mix the ingredients; beat until creamy. Beat in the eggs one at a time until smooth.
4.  Divide the batter between the molds; filling only 2/3 of the mold.
5.  Tap the pan on the working surface to make the top even.
6.  Preheat the oven to 355 degrees. Bake for about 20 minutes or until light brown and the cake tops bounce back when touched. A skewer inserted in the center should come out clean.
7.  Let the cupcakes cool slightly in the pan before turning out onto a wire rack to cool completely.
8.  Refrigerate for at least 2 hours before serving.

Happy Baking :)



ChocoMousse



My taste buds are craving for something sweet ;) and yummy.  Gotta do this fast!

Ingredients:
4 cups of whipping cream
1 cup of baking cocoa
3/4 cup of confectioners' sugar
2 tablespoons of dark rum
1 Heath bar

Method:
1.  Chill a mixer bowl and beaters. Put the whipping cream, baking cocoa, confectioners' sugar and run in the chilled mixer bowl. Mix at low speed with chilled beaters.
2.  Beat at high speed until stiff peaks form; being careful not to overbeat. Scrap the bowl occasionally. 
3.  Spoon into a serving bowl.  Sprinkle with the finely ground Heath bar.
4.  Serve immediately or freeze in a dish and cut into wedges.

Enjoy this yummy dessert :)




Pecan Pie with Ice Cream





 
Ingredients:
1 cup of Karo white corn syrup
1 cup of brown sugar
3 eggs
1 teaspoon of McCormick vanilla extract

19 inch unbaked pie shell
1-1/2 cups of shelled pecan halves
1 pinch of salt


Method:

1.  Preheat oven to 350 degrees. 
2. Pour Karo white corn syrup, brown sugar, eggs, McCormick vanilla and salt in a bowl.   Stir well to mix. Pour into pie shell. 
3. Top with pecan halves
4. Bake for 45 minutes or until firm.
5. Serve with your favourite ice cream

Happy Cooking :)



Brownies with Love



Your kids will love this.  Fill your Sunday with kisses and hugs from your kids with my proven recipe of Brownies with love.


Ingredients:
1/3 cup of butter
1/3 cup of firmly packed light brown sugar
1 slightly beaten egg
1 tablespoon of water
1 teaspoon of vanilla extract
1 cup of all-purpose flour
1/8 teaspoon of baking soda
1/2 teaspoon of baking powder
1/2 teaspoon of salt
1/2 cup of Hershey's chocolate chips
1/2 cup of walnuts  

Method:


1. Preheat oven to 325 degrees.  
2. In a saucepan, melt butter and add sugar.  Stir for a few seconds, remove from heat, and cool slightly.  3. Mix in egg, water, and vanilla extract.  Sift flour, baking soda, baking powder, and salt; blend into mixture (all mixing can be done in saucepan). 
4. Spread batter in a greased eight by eight-inch glass dish.  Sprinkle evenly with Hershey's chocolate chips and nuts.  
5. Bake for 25 to 30 minutes.  Avoid overcooking as brownies are better moist than dry.  Cool and cut into two-inch squares.

Enjoy topped with vanilla ice cream.

Happy Cooking :)
 
 

Bag of Apple Pie

Ingredients:
2 1/2 pounds of baking apples
9 inch unbaked pastry shell
3/4 cup sugar
2 tablespoons of floor
1 teaspoon of cinnamon
2 tablespoons of lemon juice

Topping Ingredients:
1/2 cup sugar
1/2 cup of flour
1/2 cup butter, softened 

Method:
1. Pare, core and cube apples (about 7 cups of cubed apples).
2. Mix 3/4 cup of sugar, 2 tablespoons of flour and 1 teaspoon of cinnamon.
3. Pile into the pastry shell and sprinkle with lemon juice.
4.  For the top toppings, combine 1/2 cup of sugar and 1/2 cup of flour.  Cut in the butter until mixture is crumbly. Sprinkle evenly over apples.
5. Put the pie into a brown bag, large enough to cover the pie loosely.
6. Fold end of the bag and fasten with paper clips.
7. Bake in 425 degree oven for 1 hour.
8. Remove from the oven.  Open bag with scissor and remove pie to cool on a wire rack.

Happy Baking :)


Peanut Butter Balls



Ingredients:
2 cups of peanut butter
3 sticks of whipped butter
1 1/2 boxes of powdered sugar
18 ounces of chocolate chips
1/2 bar of paraffin

Method:
1.  With your hands, mix the butter, peanut butter, and powdered sugar.
2.  Form these into small balls.
3.  Freeze for at least an hour.
4.  In a small pot, melt the chocolate chips and paraffin.
5.  Using a toothpick, dip the balls in the melted chocolate chips and paraffin.
6.  Cool then serve.

Happy Concocting :)




Pecan Pie Delight



INGREDIENTS:
6 eggs
2 cups of dark corn syrup
1 cup of sugar
1 cup packed dark brown sugar
1/4 cup of melted butter
2 teaspoons vanilla extract
1/4 teaspoon salt
1-1/2 cups pecan pieces
2 unbaked (9-inch) pie shells


Method:
1.  Whisk the eggs lightly in a bowl.  Add the corn syrup, sugar, brown sugar, butter, vanilla and salt.  Put in the pecans.
2.   Put the pecan mixture evenly into the pie shells. 
3.  Bake at 350 degrees for 1 hour. 
4.  Remove the pies to cool.
Happy Baking :)



Mango (or Peach) Float on Graham Crackers



Ingredients:
3 large ripe mangoes.  Mangoes can be replaced with canned peaches
2 1/2 cups of whipping cream

1 3/4 cups of condensed milk
about 300 g of graham crackers


Method:
1. Chill the wipping cream and condensed milk.  Slice the fruits.

2. Mix the cream and condensed milk using an electric mixer.

3. Place a layer of graham crackers at the bottom of a 9x7x2.5 inch rectangular pan.  Liberally spread the  cream mixture to the layer of graham crackers. Add the sliced fruits.

4. Keep adding layers of graham crackers and fruits till you've used all.


5. Cover the pan and place in the refrigerator overnight.

Serve chilled. 

This is a recipe that you can do with your kids.  Have fun! 

Happy cooking :)











Pan Cooked Apple Crumble


Ingredients:
125g/4 ½ oz plain flour
2 tbsp of grated lemon rind
pinch of salt
90 g/ 3 ½ oz of chilled butter
60g / 2 ½ oz of soft brown sugar
5 apples
1 tbsp of golden syrup

Method:
1. In a large bowl, mix together the flour, lemon rind and salt.  Cut 60 g/2 ½ oz of butter into pieces. Rub into the flour mixture with your fingertips to form coarse crumbs.  Stir in sugar. Put mixture in the freezer for 20 minutes.
2. Peel, core and chop the apples.  Melt the remaining butter in a pan.  Add the apples and cook, stirring regularly for 10 minutes.  Cover and cook for 5 to 10 minutes or until tender.  Add the golden syrup.  Increase the heat and cook until the apples start to caramelise.

3. Transfer the apples to a plate and keep warm. Wipe the pan clean.  Set pan over medium heat.  Add crumble.  Cook for 5 minutes, without stirring, until golden.  Spoon the apples into 4 bowls and top with crumble.
For a traditional treat, serve with hot custard.  For a lower fat choice, serve with crème fraiche or yoghurt.

Happy Cooking J



Berry & Apple Yorkshire Puddings


Sweet & fruity twist to Yorkshire Puddings


Ingredients:
60 g unsalted English butter
65g Fairtrade light brown soft sugar
1 medium British free-range Woodland egg
60 g ground almonds
1 tbsp. plain flour
2 tbsp. Bramley apple sauce
250 g frozen Black Forest fruits
6 leftover ready baked Yorkshire puddings
1 tsp. Fairtrade white caster sugar
6 tbsp 50% fat crème fraiche
Icing sugar for dusting
Method:
1. Preheat the oven to 180 degrees C, fan 160 degrees C, gas 4.  Put the butter and 60 g of the brown sugar in a bowl and cream together with a hand-held electric whisk until pale in color.  Whisk in the egg, almonds and flour.
2. Stir in the apple sauce and 100 g of the frozen fruits.  Put the Yorkshire puddings on a baking tray then spoon in the filling.  Top with 50g or the remaining fruit and bake in the oven for 25 mins.
3. Put the remaining Black Forest fruits and the remaining sugar in a pan with the caster sugar and 1 tbsp water.  Place over a medium heat and cook for 2-3 minutes to make a sauce.
4. Serve the pudding with a spoonful of crème fraiche, a drizzle of the sauce and a light dusting of icing sugar.
Happy Cooking J


No comments:

Post a Comment