Cranberry and orange zest muffins
(version 1)
Ingredients
· 2 cups all-purpose flour (240g)
· 2 teaspoons baking powder
· ½ teaspoon salt
· 1 cup granulated sugar (200g)
· zest of 2 oranges
· ½ cup vegetable oil (120mL)
· ½ cup milk (120mL)
· 2 large eggs
· ¼ cup orange juice (60mL)
· 2 teaspoons vanilla extract
· 1½ cups fresh or frozen cranberries (180g)
Instructions
1. Preheat the oven to 400F. Line a 12-cup muffin pan with paper liners.
2. In a large bowl, sift together flour, baking powder, and salt.
3. In another bowl, combine sugar and orange zest. Work the zest into the sugar with your fingertips until evenly combined and the sugar feels like wet sand. Whisk in the vegetable oil, milk, eggs, orange juice, and vanilla until well combined.
4. Pour the sugar mixture into the flour mixture and stir just until no streaks of flour remain. Fold in the cranberries. Divide the batter among the paper liners. Sprinkle with more sugar, if desired.
5. Bake for 25 minutes or until the tops are golden brown and a toothpick inserted into the center comes out clean. (Bake time may be a few minutes longer if using frozen cranberries.) Let cool for a few minutes in the pan before removing and enjoying.
Notes
· Don’t use an electric mixer or could overmix the batter, resulting in dense muffins or large holes in the crumb. Just use a spatula and mix until everything is just combined.
· Don’t open the oven door, or you risk the muffins deflating.
· It is much easier to zest the orange before juicing.
· Bring your eggs and milk to room temperature so it incorporates fully into the batter.
· Press a few extra fresh cranberries on top of the muffins for a prettier presentation.
· To check if the muffins are ready, insert a toothpick into the center of one muffin, and if it comes out clean with no wet batter, they have finished baking.
· I recommend using real vanilla extract over artificial vanilla extract.
· Measure your flour correctly! Adding too much flour to the recipe is the most common reason your muffins end up dense. The best and easiest way to measure flour is by using a scale. If you don’t have one, then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.
· If you’re not using paper liners, make sure to butter and flour the wells of your muffin tin thoroughly. Let your cranberry muffins cool for at least 10 minutes before removing them from the tin.
· Don’t just stir in the orange zest. When you work the zest into the sugar with your fingers, it releases the oil, adding flavor.
· 2 cups all-purpose flour (240g)
· 2 teaspoons baking powder
· ½ teaspoon salt
· 1 cup granulated sugar (200g)
· zest of 2 oranges
· ½ cup vegetable oil (120mL)
· ½ cup milk (120mL)
· 2 large eggs
· ¼ cup orange juice (60mL)
· 2 teaspoons vanilla extract
· 1½ cups fresh or frozen cranberries (180g)
Instructions
1. Preheat the oven to 400F. Line a 12-cup muffin pan with paper liners.
2. In a large bowl, sift together flour, baking powder, and salt.
3. In another bowl, combine sugar and orange zest. Work the zest into the sugar with your fingertips until evenly combined and the sugar feels like wet sand. Whisk in the vegetable oil, milk, eggs, orange juice, and vanilla until well combined.
4. Pour the sugar mixture into the flour mixture and stir just until no streaks of flour remain. Fold in the cranberries. Divide the batter among the paper liners. Sprinkle with more sugar, if desired.
5. Bake for 25 minutes or until the tops are golden brown and a toothpick inserted into the center comes out clean. (Bake time may be a few minutes longer if using frozen cranberries.) Let cool for a few minutes in the pan before removing and enjoying.
Notes
· Don’t use an electric mixer or could overmix the batter, resulting in dense muffins or large holes in the crumb. Just use a spatula and mix until everything is just combined.
· Don’t open the oven door, or you risk the muffins deflating.
· It is much easier to zest the orange before juicing.
· Bring your eggs and milk to room temperature so it incorporates fully into the batter.
· Press a few extra fresh cranberries on top of the muffins for a prettier presentation.
· To check if the muffins are ready, insert a toothpick into the center of one muffin, and if it comes out clean with no wet batter, they have finished baking.
· I recommend using real vanilla extract over artificial vanilla extract.
· Measure your flour correctly! Adding too much flour to the recipe is the most common reason your muffins end up dense. The best and easiest way to measure flour is by using a scale. If you don’t have one, then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.
· If you’re not using paper liners, make sure to butter and flour the wells of your muffin tin thoroughly. Let your cranberry muffins cool for at least 10 minutes before removing them from the tin.
· Don’t just stir in the orange zest. When you work the zest into the sugar with your fingers, it releases the oil, adding flavor.
Cranberry and orange zest muffins
(version 2)
Ingredients
For the crumble topping:
Instructions
- 1/2 cup unsalted butter softened to room temperature
- 1/2 cup granulated sugar
- 1/4 cup brown sugar light or dark
- 2 large eggs room temperature
- 1/2 cup Greek yogurt
- 2 teaspoons vanilla extract
- 1 and ¾ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 tablespoon orange zest
- 4 Tablespoons buttermilk
- 1/4 teaspoon ground cinnamon
- 1 and ½ cup dried cranberries
- 1 cup chopped or slivered almonds
For the crumble topping:
- 3 Tablespoons Flour
- 3 Tablespoons Sugar
- 2 Teaspoons melted unsalted butter
- a handful of dried cranberries
Instructions
- Toast nuts in a single layer in a saute' pan until fragrant.
- Preheat oven to 425 degrees F. Spray a 12-count muffin pan with non-stick spray or line with cupcake liners. Set aside.
- In a medium bowl, using an electric mixer, cream butter on high speed until smooth and creamy, about 1 minute. Add the granulated and brown sugars. Beat on high until smooth, about 2 minutes. Add eggs, yogurt, milk, and vanilla. Beat on medium speed for 1 minute, then turn up to medium speed until the mixture is combined and uniform in texture. Scrape down the sides and bottom of the bowl as needed. Add in the orange zest and beat until combined.
- In a different bowl, mix together the flour, baking powder and soda, salt, and cinnamon. Add the dry ingredients and mix slowly . Fold in the cranberries and pecans.
- Spoon batter into prepared muffin pan. Fill to almost the top.
- Bake for 5 minutes at 425 degrees F, then lower the oven temperature to 350 degrees F and bake for 16 to 18 more minutes or until a toothpick inserted in the center comes out clean. Total cook time will be 21 to 23 minutes.
- For the crumble, mix the ingredients and crumble on top of muffins.
Fraisier
Ingredients
Vanilla Sponge Cake
4 eggs
½ cup (100g) sugar
pinch of salt
1 tsp (5g) vanilla extract
2/3 cup (80g) all-purpose flour
1/4 cup + 1 tbsp (35g) cornstarch
2 tbsp (30g) unsalted butter, melted
Mousseline Cream (Note - I doubled these measurements once I realized my cake is bigger than the one in the video and needed more mousseline to cover the strawberries and top of the cake)
4 egg yolks
½ cup (100g) sugar
1/3 cup (40g) cornstarch
2 cups (500 ml) milk
1 tsp (5g) vanilla extract
¾ cup + 2 tbsp (200g) unsalted butter, room temperature
For moistening the cake slices, brush on 1/3 cup (80 ml) Cointreau (Youtube recipe asks for simple syrup)
Marzipan
¾ cup (70g) almond flour
1/2 cup (70g) powdered sugar
1 1 / 4 tbsp (25g) honey red food colouring
1/2 tsp almond extract
Strawberries border, Filling and Garnish
17 oz (500g) fresh strawberries
As this is not my recipe, I have posted the Youtube link I used
Vanilla Sponge Cake
4 eggs
½ cup (100g) sugar
pinch of salt
1 tsp (5g) vanilla extract
2/3 cup (80g) all-purpose flour
1/4 cup + 1 tbsp (35g) cornstarch
2 tbsp (30g) unsalted butter, melted
Mousseline Cream (Note - I doubled these measurements once I realized my cake is bigger than the one in the video and needed more mousseline to cover the strawberries and top of the cake)
4 egg yolks
½ cup (100g) sugar
1/3 cup (40g) cornstarch
2 cups (500 ml) milk
1 tsp (5g) vanilla extract
¾ cup + 2 tbsp (200g) unsalted butter, room temperature
For moistening the cake slices, brush on 1/3 cup (80 ml) Cointreau (Youtube recipe asks for simple syrup)
Marzipan
¾ cup (70g) almond flour
1/2 cup (70g) powdered sugar
1 1 / 4 tbsp (25g) honey red food colouring
1/2 tsp almond extract
Strawberries border, Filling and Garnish
17 oz (500g) fresh strawberries
As this is not my recipe, I have posted the Youtube link I used
Chocolate covered strawberries
Melt really good dark chocolate (75% cocoa) using bain marie method. Mix well to make sure chocolate is smooth and there are no lumps or unmelted pieces. Dip and coat strawberries into the chocolate 3 or 4 times and place on parchment paper on a baking sheet. I used the extra chocolate for the lines and I sprinkled with shaved white chocolate. Refrigerate to allow chocolate to harden.
Chocolate Chip Banana Bread
Ingredients :
1/2 cup softened unsalted butter OR 1/2 cup veg oil
2/3 cups granulated sugar or 2/3 cup honey
2 large eggs
3 large very ripe bananas or 4 small
1/2 tsp vanilla extract (pure)
1 and 1/2 cups all purpose flour sifted
1 tsp baking soda
1/2 tsp salt
1 cup semisweet chocolate chips
Preheat Oven to 350˚F. Butter and flour a bread loaf pan. In a mixing bowl using paddle attachment, cream together 1/2 cup softened butter or oil and 2/3 cup sugar. Add 2 lightly beaten eggs. Mash bananas with a fork until consistency of chunky applesauce and add them to the mixing bowl along with 1/2 tsp vanilla extract. Mix until blended. In a separate bowl, whisk together dry ingredients: 1 1/2 cups flour, 1 tsp baking soda and 1/2 tsp salt. Add to mixing bowl and mix until incorporated. Fold in 3/4 cup chocolate chips then transfer to prepared bread pan. Sprinkle remaining 1/4 cup chocolate over the top and bake at 350˚F for 55-65 minutes or until a toothpick inserted into the center comes out clean. Let banana bread rest 10 min before transferring to a wire rack to cool.
1/2 cup softened unsalted butter OR 1/2 cup veg oil
2/3 cups granulated sugar or 2/3 cup honey
2 large eggs
3 large very ripe bananas or 4 small
1/2 tsp vanilla extract (pure)
1 and 1/2 cups all purpose flour sifted
1 tsp baking soda
1/2 tsp salt
1 cup semisweet chocolate chips
Preheat Oven to 350˚F. Butter and flour a bread loaf pan. In a mixing bowl using paddle attachment, cream together 1/2 cup softened butter or oil and 2/3 cup sugar. Add 2 lightly beaten eggs. Mash bananas with a fork until consistency of chunky applesauce and add them to the mixing bowl along with 1/2 tsp vanilla extract. Mix until blended. In a separate bowl, whisk together dry ingredients: 1 1/2 cups flour, 1 tsp baking soda and 1/2 tsp salt. Add to mixing bowl and mix until incorporated. Fold in 3/4 cup chocolate chips then transfer to prepared bread pan. Sprinkle remaining 1/4 cup chocolate over the top and bake at 350˚F for 55-65 minutes or until a toothpick inserted into the center comes out clean. Let banana bread rest 10 min before transferring to a wire rack to cool.
Upside down apricot cake
For the topping, you will need: 4 tbs melted unsalted butter, plus more for greasing the cake pan, 1/2 cup brown sugar, 1/4 tsp ground cinnamon, 1/4 tsp sea salt, 8 medium apricots, rinsed, dried and cut in half, remove pits.
For the cake, you will need: 1 cup all purpose flour, 1/2 cup almond flour, 1 tsp baking powder, 1/4 tsp fine sea salt, 6 tbs melted unsalted butter at room temp, 2/3 cup granulated sugar, 2 eggs, 1/2 cup whole milk or buttermilk, 1 tsp vanilla extract.
Directions: heat oven to 350 degrees. Prepare the topping: lightly grease and flour a 9-inch cake pan. In a small bowl, stir together the melted butter, brown sugar, salt and cinnamon until consistency is smooth. Spread the sugar mixture in an even layer at the bottom of the prepared pan. Place apricot halves flesh down on the pan. Prepare the cake batter: add flour, almond flour, baking powder, salt in a large mixing bowl. Make sure there are no clumps. You may want to sieve the mixture once. In another large mixing bowl, whisk together the butter, sugar on medium (2-3 minutes) until fluffy. Add vanilla and eggs (one at a time). Mix well until homogenous. Add to the sugar mixture. 1/3 flour and 1/2 of the milk. Mix to combine using a rubber spatula. Repeat: add flour and milk, mix to combine. Do this until you have no more flour or milk. Do not over mix. Spread the batter in an even layer over apricots. Bake (30 minutes or so) until the cake is set and doesn't jiggle. Check with toothpick. If it comes out clean, then cake is done. Remove pan from oven and place on a cooling rack for 5 minutes. With the cake still in the pan, turn pan over onto a serving platter. Wait one minute, then remove the pan. This cake can be eaten warm with vanilla ice cream or at room temp.
For the cake, you will need: 1 cup all purpose flour, 1/2 cup almond flour, 1 tsp baking powder, 1/4 tsp fine sea salt, 6 tbs melted unsalted butter at room temp, 2/3 cup granulated sugar, 2 eggs, 1/2 cup whole milk or buttermilk, 1 tsp vanilla extract.
Directions: heat oven to 350 degrees. Prepare the topping: lightly grease and flour a 9-inch cake pan. In a small bowl, stir together the melted butter, brown sugar, salt and cinnamon until consistency is smooth. Spread the sugar mixture in an even layer at the bottom of the prepared pan. Place apricot halves flesh down on the pan. Prepare the cake batter: add flour, almond flour, baking powder, salt in a large mixing bowl. Make sure there are no clumps. You may want to sieve the mixture once. In another large mixing bowl, whisk together the butter, sugar on medium (2-3 minutes) until fluffy. Add vanilla and eggs (one at a time). Mix well until homogenous. Add to the sugar mixture. 1/3 flour and 1/2 of the milk. Mix to combine using a rubber spatula. Repeat: add flour and milk, mix to combine. Do this until you have no more flour or milk. Do not over mix. Spread the batter in an even layer over apricots. Bake (30 minutes or so) until the cake is set and doesn't jiggle. Check with toothpick. If it comes out clean, then cake is done. Remove pan from oven and place on a cooling rack for 5 minutes. With the cake still in the pan, turn pan over onto a serving platter. Wait one minute, then remove the pan. This cake can be eaten warm with vanilla ice cream or at room temp.
Berry berry berry yummy chocolate cake
This is a very time consuming cake because each and every berry needs to be placed individually. But it is all worth it. I mean look at this towering beauty.
Ingredients:
Preheat oven to 350 degrees (F). Butter three 9-inch cake rounds. Dust with flour and tap out the excess. Mix together flour, sugar, cocoa, baking soda, baking powder, and salt in a stand mixer using a low speed until combined. Add eggs, buttermilk, warm water, oil, and vanilla. Beat on a medium speed until smooth. This should take just a couple of minutes. Divide batter among the three pans. I found that it took just over 3 cups of the batter to divide it evenly. Bake for 30-35 minutes until the cake meets the toothpick test (stick a toothpick in and it comes out clean). Cool on wire racks for 15 minutes and then turn out the cakes onto the racks and allow to cool completely before adding frosting.
Frosting ingredients:
In a large bowl, beat together butter and cream cheese until fluffy. Use a hand mixer or stand mixer for best results Add in cocoa powder and vanilla extract. Beat until combined. Beat in powdered sugar, 1 cup at a time. Add buttermilk as necessary to make a spreadable consistency. The frosting should be thick and will thicken even more if refrigerated.
Ingredients:
- butter and cocoa powder for coating and dusting the cake pan
- 3 cups all-purpose flour
- 2 cups granulated sugar
- 1½ cups unsweetened cocoa powder
- 1 tablespoon baking soda
- 1½ teaspoons baking powder
- 1½ teaspoons salt
- 4 large eggs
- 1½ cups buttermilk
- 1½ cups espresso
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
Preheat oven to 350 degrees (F). Butter three 9-inch cake rounds. Dust with flour and tap out the excess. Mix together flour, sugar, cocoa, baking soda, baking powder, and salt in a stand mixer using a low speed until combined. Add eggs, buttermilk, warm water, oil, and vanilla. Beat on a medium speed until smooth. This should take just a couple of minutes. Divide batter among the three pans. I found that it took just over 3 cups of the batter to divide it evenly. Bake for 30-35 minutes until the cake meets the toothpick test (stick a toothpick in and it comes out clean). Cool on wire racks for 15 minutes and then turn out the cakes onto the racks and allow to cool completely before adding frosting.
Frosting ingredients:
- 1½ cups butter, softened
- 8 oz cream cheese, softened
- 1½ cups unsweetened cocoa powder
- 3 teaspoons vanilla extract
- 5 cups powdered sugar
- about ¼ cup buttermilk (as needed - add buttermilk if frosting is too thick and not malleable enough - it should be smooth)
In a large bowl, beat together butter and cream cheese until fluffy. Use a hand mixer or stand mixer for best results Add in cocoa powder and vanilla extract. Beat until combined. Beat in powdered sugar, 1 cup at a time. Add buttermilk as necessary to make a spreadable consistency. The frosting should be thick and will thicken even more if refrigerated.
Red velvet mixed berry cake
Ingredients:
For the cream cheese frosting:
In stand mixer, mix all the following till smoooooooth.
Instructions
- 1 1/2 cups vegetable oil
- 2 eggs
- 1 cup buttermilk
- 1 Tablespoon vinegar
- 1 teaspoon vanilla
- 2 cups granulated sugar
- 1 tablespoon unsweetened cocoa powder
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 1/2 cups all purpose flour
- 1 oz. red food colouring
For the cream cheese frosting:
In stand mixer, mix all the following till smoooooooth.
- 2 sticks room temp unsalted butter
- 16 ounces cream cheese room temps softened
- 2 tsp vanilla
- 1/4 tsp salt
- 4 cups powdered sugar
Instructions
- Preheat oven to 350°F. Coat 3, 8-inch round pans with nonstick spray. Cut parchment rounds to fit in the bottom of the pans. Place the parchment rounds in the pans and coat again with nonstick spray. Set aside.
- In the bowl of your stand mixer fitted with the whisk attachment add the oil, eggs, buttermilk, vinegar, and vanilla. Mix on medium speed until combined. Add in the sugar and mix until incorporated.
- Next add the cocoa powder, salt and baking soda, mixing on medium speed for 30 seconds, or until no lumps remain in the cocoa powder.
- Turn mixer to low and add in the flour and red food colouring. Mix until smooth, 30 seconds – 1 minute, scraping the sides of the bowl as necessary.
- Divide the batter equally into the 3 prepared pans.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Cool in pan for 10 minutes and then turn the cakes out onto a wire rack to cool completely.
- Frost with cream cheese icing and cover with berries and mint for garnish.
Scandinavian Princess Cake
Ingredients
Pastry Cream:
Grease a 9-inch springform pan with butter. Line bottom with parchment and set aside.
For pastry cream: Place milk in a medium saucepan. Cut vanilla bean in half lengthwise and scrape seeds into milk. Add pod and heat mixture over medium heat until just steaming. Remove vanilla bean and discard. Remove saucepan from heat. Meanwhile, whisk together sugar and cornstarch in a large heatproof bowl. Whisk in egg yolks and egg. Slowly stream in milk mixture, whisking constantly. Pour mixture back into saucepan and cook, whisking constantly until mixture thickens and just comes to a boil. Pour through a fine mesh sieve onto a rimmed baking sheet or bowl. Cover surface with plastic wrap and refrigerate until cooled completely.
For cake: Preheat oven to 350 F. In the bowl of a stand mixer fitted with a whisk attachment, beat eggs and sugar on high until pale and thick, about 5-7 minutes. In a medium bowl, whisk together flour, cornstarch, baking powder and salt. Fold flour mixture into egg mixture in two additions. Stir in butter and vanilla. Spoon into prepared springform pan and bake 32-37 minutes until cake is golden and cake tester comes out clean. Cool on rack for 5 minutes. Remove ring and cool completely before removing base.
For jam: Mash raspberries. Combine with jam sugar in a small saucepan over medium-high heat. Bring to a boil and cook, stirring often until berries have broken down and mixture darkens and thickens, about 5 to 7 minutes. If you want to remove seeds, press through a fine mesh sieve onto a rimmed baking sheet or bowl. Cool to room temperature.
For cream: In the bowl of a stand mixer fitted with a whisk attachment, whip 2 ½ cups of cream until stiff peaks form. Assembly: Once cooled, cut cake into three equal rounds. Place one round on serving platter. Spoon ⅓ cup pastry cream and into a piping bag fitted with a medium round tip. Pipe pastry cream around edge of round, about ½-inch from edge. Spread round with a thin layer of jam within pastry cream ring. Reserve remainder for another use. Fold about ⅓ of whipped cream into the remaining pastry cream. Spoon half the pastry cream onto jam, spreading to border. Top with second cake round, pressing down lightly to flatten cake. Spread remaining pastry cream to cake edge. Top with third cake round and spread sides and top of cake with reserved whipped cream, to create a small dome on top of cake. Freeze for 20 to 30 minutes.
For marzipan and decor: Whisk together ground almonds and sugars. Stir in eggs and yolk. Turn out onto counter and knead to bring together. Add food colouring with a toothpick and knead to form a smooth dough. Roll to ⅛-inch thickness. Place marzipan over cake and smooth to cover completely, trimming any excess. Whip remaining ½ cup cream until it forms stiff peaks. Spoon into a piping bag fitted with a small star tip. Decorate edges with cream.
Pastry Cream:
- 2 cups whole milk
- 1 vanilla bean pod
- ½ cup granulated sugar
- ½ cup cornstarch
- 5 egg yolks
- 1 egg
- 4 eggs, room temperature
- 1 cup sugar
- 1 ¼ cups flour
- ½ cup cornstarch
- 1 tsp baking powder
- ½ tsp salt
- ¼ cup unsalted butter, melted, cooled slightly
- 1 tsp vanilla
- 1 cup raspberries
- ¾ cup jam sugar
- 3 cups 35% cream, divided
- 4 cups ground almonds
- 2 ½ cups icing sugar
- ⅔ cup caster sugar
- 2 eggs, beaten
- 1 egg yolk
- green food colouring paste
Grease a 9-inch springform pan with butter. Line bottom with parchment and set aside.
For pastry cream: Place milk in a medium saucepan. Cut vanilla bean in half lengthwise and scrape seeds into milk. Add pod and heat mixture over medium heat until just steaming. Remove vanilla bean and discard. Remove saucepan from heat. Meanwhile, whisk together sugar and cornstarch in a large heatproof bowl. Whisk in egg yolks and egg. Slowly stream in milk mixture, whisking constantly. Pour mixture back into saucepan and cook, whisking constantly until mixture thickens and just comes to a boil. Pour through a fine mesh sieve onto a rimmed baking sheet or bowl. Cover surface with plastic wrap and refrigerate until cooled completely.
For cake: Preheat oven to 350 F. In the bowl of a stand mixer fitted with a whisk attachment, beat eggs and sugar on high until pale and thick, about 5-7 minutes. In a medium bowl, whisk together flour, cornstarch, baking powder and salt. Fold flour mixture into egg mixture in two additions. Stir in butter and vanilla. Spoon into prepared springform pan and bake 32-37 minutes until cake is golden and cake tester comes out clean. Cool on rack for 5 minutes. Remove ring and cool completely before removing base.
For jam: Mash raspberries. Combine with jam sugar in a small saucepan over medium-high heat. Bring to a boil and cook, stirring often until berries have broken down and mixture darkens and thickens, about 5 to 7 minutes. If you want to remove seeds, press through a fine mesh sieve onto a rimmed baking sheet or bowl. Cool to room temperature.
For cream: In the bowl of a stand mixer fitted with a whisk attachment, whip 2 ½ cups of cream until stiff peaks form. Assembly: Once cooled, cut cake into three equal rounds. Place one round on serving platter. Spoon ⅓ cup pastry cream and into a piping bag fitted with a medium round tip. Pipe pastry cream around edge of round, about ½-inch from edge. Spread round with a thin layer of jam within pastry cream ring. Reserve remainder for another use. Fold about ⅓ of whipped cream into the remaining pastry cream. Spoon half the pastry cream onto jam, spreading to border. Top with second cake round, pressing down lightly to flatten cake. Spread remaining pastry cream to cake edge. Top with third cake round and spread sides and top of cake with reserved whipped cream, to create a small dome on top of cake. Freeze for 20 to 30 minutes.
For marzipan and decor: Whisk together ground almonds and sugars. Stir in eggs and yolk. Turn out onto counter and knead to bring together. Add food colouring with a toothpick and knead to form a smooth dough. Roll to ⅛-inch thickness. Place marzipan over cake and smooth to cover completely, trimming any excess. Whip remaining ½ cup cream until it forms stiff peaks. Spoon into a piping bag fitted with a small star tip. Decorate edges with cream.
Decadent chocolate and salted caramel cake
topped with a caramel sail and caramel lace
For the cake:
Ingredients:
Preheat oven to 350 degrees (F). Butter three 9-inch cake rounds. Dust with flour and tap out the excess. Mix together flour, sugar, cocoa, baking soda, baking powder, and salt in a stand mixer using a low speed until combined. Add eggs, buttermilk, warm water, espresso, oil, and vanilla. Beat on a medium speed until smooth. This should take just a couple of minutes. Divide batter among the three pans. I found that it took just over 3 cups of the batter to divide it evenly. Bake for 30-35 minutes until the cake meets the toothpick test (stick a toothpick in and it comes out clean). Cool on wire racks for 15 minutes and then turn out the cakes onto the racks and allow to cool completely before adding caramel and frosting.
For the Caramel: 4 cups granulated sugar, 1/4 cup water, 1/4 cup light corn syrup, 2 cups heavy cream, coarse salt, 2 sticks cold unsalted butter, cut into tablespoons. Combine granulated sugar, corn syrup, and 1/4 cup water in a medium saucepan over high heat. Cook, without stirring, until mixture is dark amber, about 14 minutes. Remove from heat, and carefully pour in cream (mixture will spatter); stir until smooth. Return to heat, and cook until a candy thermometer reaches 238 degrees, about 2 minutes. Pour caramel into a medium bowl, stir in 1 teaspoon coarse salt, and let cool slightly, about 15 minutes. Stir in butter, 1 tablespoon at a time. Let cool completely.
For the Frosting: 1/4 cup plus 2 tablespoons Dutch-process cocoa powder, 1/4 cup hot water to be added to the cocoa powder, 2 sticks unsalted butter, room temperature, 1/4 cup confectioners' sugar, Coarse salt, 12 ounces semisweet chocolate, chopped, melted, and cooled. Whisk together cocoa and 1/4 cup plus 2 tablespoons warm water in a bowl until cocoa dissolves. Beat butter, confectioners' sugar, and a generous pinch of coarse salt in a clean bowl with a mixer on medium speed until pale and fluffy. Gradually beat in melted chocolate and then cocoa mixture until combined. Let stand for 30 minutes before using.
Trim tops of the cakes using a serrated knife to create a level surface. Cut each in half horizontally to form 2 layers. Transfer 1 layer to a serving platter, and spread 3/4 cup caramel over top. Top with another cake layer, and repeat with remaining caramel and cake layers, leaving top uncovered. Refrigerate until set, about 1 hour. Frost cake with chocolate frosting. Cake can be made 2 days in advanced but needs to sit out at room temp to soften up the caramel and the frosting. NOTE: THIS IS A VERY VERY VERY RICH CAKE!!! A sliver is enough to satisfy your sweet tooth.
I topped my cake with a caramel sail and spun sugar to accent the caramel hidden inside this decadent cake. You can also sprinkle cake with a bit of fleur de sel.
Below, I made a mini version of my cake, topped with caramel lace.
Ingredients:
- butter and cocoa powder for coating and dusting the cake pan
- 3 cups all-purpose flour
- 2 cups granulated sugar
- 1½ cups unsweetened cocoa powder
- 1 tablespoon baking soda
- 1½ teaspoons baking powder
- 1½ teaspoons salt
- 4 large eggs
- 1½ cups buttermilk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 1/2 cup hot espresso
Preheat oven to 350 degrees (F). Butter three 9-inch cake rounds. Dust with flour and tap out the excess. Mix together flour, sugar, cocoa, baking soda, baking powder, and salt in a stand mixer using a low speed until combined. Add eggs, buttermilk, warm water, espresso, oil, and vanilla. Beat on a medium speed until smooth. This should take just a couple of minutes. Divide batter among the three pans. I found that it took just over 3 cups of the batter to divide it evenly. Bake for 30-35 minutes until the cake meets the toothpick test (stick a toothpick in and it comes out clean). Cool on wire racks for 15 minutes and then turn out the cakes onto the racks and allow to cool completely before adding caramel and frosting.
For the Caramel: 4 cups granulated sugar, 1/4 cup water, 1/4 cup light corn syrup, 2 cups heavy cream, coarse salt, 2 sticks cold unsalted butter, cut into tablespoons. Combine granulated sugar, corn syrup, and 1/4 cup water in a medium saucepan over high heat. Cook, without stirring, until mixture is dark amber, about 14 minutes. Remove from heat, and carefully pour in cream (mixture will spatter); stir until smooth. Return to heat, and cook until a candy thermometer reaches 238 degrees, about 2 minutes. Pour caramel into a medium bowl, stir in 1 teaspoon coarse salt, and let cool slightly, about 15 minutes. Stir in butter, 1 tablespoon at a time. Let cool completely.
For the Frosting: 1/4 cup plus 2 tablespoons Dutch-process cocoa powder, 1/4 cup hot water to be added to the cocoa powder, 2 sticks unsalted butter, room temperature, 1/4 cup confectioners' sugar, Coarse salt, 12 ounces semisweet chocolate, chopped, melted, and cooled. Whisk together cocoa and 1/4 cup plus 2 tablespoons warm water in a bowl until cocoa dissolves. Beat butter, confectioners' sugar, and a generous pinch of coarse salt in a clean bowl with a mixer on medium speed until pale and fluffy. Gradually beat in melted chocolate and then cocoa mixture until combined. Let stand for 30 minutes before using.
Trim tops of the cakes using a serrated knife to create a level surface. Cut each in half horizontally to form 2 layers. Transfer 1 layer to a serving platter, and spread 3/4 cup caramel over top. Top with another cake layer, and repeat with remaining caramel and cake layers, leaving top uncovered. Refrigerate until set, about 1 hour. Frost cake with chocolate frosting. Cake can be made 2 days in advanced but needs to sit out at room temp to soften up the caramel and the frosting. NOTE: THIS IS A VERY VERY VERY RICH CAKE!!! A sliver is enough to satisfy your sweet tooth.
I topped my cake with a caramel sail and spun sugar to accent the caramel hidden inside this decadent cake. You can also sprinkle cake with a bit of fleur de sel.
Below, I made a mini version of my cake, topped with caramel lace.
Dark chocolate covered orange peel
INGREDIENTS
- 2 large oranges, 1/4 inch of top and bottom cut off
- 4 cups sugar, divided
- 3 cups water
- Cut peel on each orange into 4 vertical segments. Remove each segment (including white pith) in 1 piece. Cut into 1/4-inch-wide strips. Cook in large pot of boiling water 15 minutes; drain, rinse, and drain again.
- Bring 3 cups sugar and 3 cups water to boil in medium saucepan over medium heat, stirring to dissolve sugar. Add peel. Return to boil. Reduce heat; simmer until peel is very soft, about 45 minutes. Drain.
- Toss peel and 1 cup sugar on rimmed baking sheet, separating strips. Lift peel from sugar; transfer to sheet of foil. Let stand until coating is dry, 1 to 2 days. DO AHEAD: Wrap and freeze up to 2 months.
Almond and cranberry biscotti
(inspired by Anna Olson)
¾ cup (150 g) granulated sugar (caster sugar)
½ cup (125 mL) vegetable oil
2 large eggs
2 tsp (10 mL) finely grated lemon zest
¾ tsp (4 mL) pure almond extract
¾ cup (120 g) whole raw almonds
½ cup (65 g) dried cranberries
1 ¾ cups (265 g) all-purpose flour (plain flour)
2 tsp (10 mL) baking powder
½ tsp (2 mL) fine salt
½ tsp (2 mL) ground nutmeg
1 egg whisked with 2 Tbsp (30 mL) water, for brushing
1. Preheat the oven to 325 F (160 C) and line a baking tray with parchment paper.
2. In a large mixing bowl, whisk the sugar, oil, eggs, lemon zest and almond extract together. Stir in the almonds and dried cranberries.
3. Sift the flour, baking powder, salt and nutmeg in a separate bowl, add this to the wet mixture and stir until completely blended. Shape the dough into 2 logs about 12-inches long, place on the baking tray and pat down to flatten (you can flour your hands to prevent sticking). Brush the logs with the egg mixture and bake for about 35 minutes, until a rich golden brown. Cool the logs on the baking tray a little bit, but so they are still warm to the touch.
4. Using a serrated knife, slice the logs into cookies just over ½-inch thick. Place these back on the baking tray, leaving just a little space between them (you may need a second baking tray) and return them to the oven to bake about 20 minutes, until lightly browned. Remove from the baking tray to cool completely.
For the biscottis below, I replaced the almond with raw pistachios and the cranberries with candied orange peel (from Bosa Foods).
½ cup (125 mL) vegetable oil
2 large eggs
2 tsp (10 mL) finely grated lemon zest
¾ tsp (4 mL) pure almond extract
¾ cup (120 g) whole raw almonds
½ cup (65 g) dried cranberries
1 ¾ cups (265 g) all-purpose flour (plain flour)
2 tsp (10 mL) baking powder
½ tsp (2 mL) fine salt
½ tsp (2 mL) ground nutmeg
1 egg whisked with 2 Tbsp (30 mL) water, for brushing
1. Preheat the oven to 325 F (160 C) and line a baking tray with parchment paper.
2. In a large mixing bowl, whisk the sugar, oil, eggs, lemon zest and almond extract together. Stir in the almonds and dried cranberries.
3. Sift the flour, baking powder, salt and nutmeg in a separate bowl, add this to the wet mixture and stir until completely blended. Shape the dough into 2 logs about 12-inches long, place on the baking tray and pat down to flatten (you can flour your hands to prevent sticking). Brush the logs with the egg mixture and bake for about 35 minutes, until a rich golden brown. Cool the logs on the baking tray a little bit, but so they are still warm to the touch.
4. Using a serrated knife, slice the logs into cookies just over ½-inch thick. Place these back on the baking tray, leaving just a little space between them (you may need a second baking tray) and return them to the oven to bake about 20 minutes, until lightly browned. Remove from the baking tray to cool completely.
For the biscottis below, I replaced the almond with raw pistachios and the cranberries with candied orange peel (from Bosa Foods).
Baked Alaska
For the cake part, I made a brownie: 1 cup (or 2 sticks) unsalted butter, 1 and 1/2 cups semi-sweet choc chips (divided 1 cup and 1/2 cup), 1/2 cup gran sugar, 3/4 cup brown sugar, 1 tbs vanilla, 1 tsp salt, 1 and 1/4 cup all purpose flour, 1/3 cup dark cocoa powder, espresso powder (1 capsule full) nonstick cooking spray to grease the 9 inch square baking pan. Preheat oven to 350 F. Add butter and 1 cup choc chips to microwave safe bowl. Microwave for 1 1/2 min, then let sit for 3 min before whisking together. Add sugars, vanilla and salt and continue whisking till fully incorporated. Add eggs and thoroughly mix. Sift in flour, cocoa powder and coffee. Fold and add remaining choc chips and fold to incorporate. Line your greased baking pan with parchment and spray with nonstick spray. Spread the batter evenly. Bake for 35-40 min till toothpick comes out with a few moist crumbs. You don't want to dry it out. Completely cool the brownie before cutting into it. NOTE the brownie freezes solid so you will need to make it as thin as possible to allow it to thaw and soften up.
For the ice cream, use any high quality ice cream (typical flavours are: choc, vanilla and strawberry). I used chocolate only. Use a large or in this case mini bowls lined with food wrap. Pour softened ice-cream into the bowls and put back in freezer until you are ready to assemble the baked Alaska.
For the meringue, I used 5 Egg Whites, 1½ Cups Sugar, 2 tsp Vanilla Essence. Add the egg whites and sugar to a heat proof bowl over a pot of simmering water. Heat while stirring with a whisk for about 5 minutes or until the sugar has dissolved. Feel the mixture between your fingers and it should be smooth. If you have a candy thermometer, it should reach 160 degrees F. Pour the egg white and sugar mixture into the bowl or your stand mixer or a large bowl if you are using a hand mixer. Beat on low speed with the whisk attachment until the mixture becomes opaque. Turn the speed up to medium high and beat for about 10 minutes or until the meringue has reached the stiff peak stand and is at room temperature. Add the vanilla and beat a little more.
Assembling your baked Alaska:
Using a large cookie cutter or knife to cut the brownie into squares or rounds. You want these to be a little bigger than the ice-cream. Use a hot towel to slightly thaw the ice-cream. Remove them from bowl and discard food wrap. Place on top of brownie, dome side up. Pipe your meringue onto the entire thing (cake and ice-cream). The meringue helps insulate the ice-cream preventing it from melting when it goes into the oven. You can either brown the baked Alaska in the oven on 425 F (on lowest shelf for 8 - 10 min, use your judgment) or if you have a blow torch you can brown/toast the meringue that way. The latter is the safest way ensuring that the ice-cream does not melt.
For the ice cream, use any high quality ice cream (typical flavours are: choc, vanilla and strawberry). I used chocolate only. Use a large or in this case mini bowls lined with food wrap. Pour softened ice-cream into the bowls and put back in freezer until you are ready to assemble the baked Alaska.
For the meringue, I used 5 Egg Whites, 1½ Cups Sugar, 2 tsp Vanilla Essence. Add the egg whites and sugar to a heat proof bowl over a pot of simmering water. Heat while stirring with a whisk for about 5 minutes or until the sugar has dissolved. Feel the mixture between your fingers and it should be smooth. If you have a candy thermometer, it should reach 160 degrees F. Pour the egg white and sugar mixture into the bowl or your stand mixer or a large bowl if you are using a hand mixer. Beat on low speed with the whisk attachment until the mixture becomes opaque. Turn the speed up to medium high and beat for about 10 minutes or until the meringue has reached the stiff peak stand and is at room temperature. Add the vanilla and beat a little more.
Assembling your baked Alaska:
Using a large cookie cutter or knife to cut the brownie into squares or rounds. You want these to be a little bigger than the ice-cream. Use a hot towel to slightly thaw the ice-cream. Remove them from bowl and discard food wrap. Place on top of brownie, dome side up. Pipe your meringue onto the entire thing (cake and ice-cream). The meringue helps insulate the ice-cream preventing it from melting when it goes into the oven. You can either brown the baked Alaska in the oven on 425 F (on lowest shelf for 8 - 10 min, use your judgment) or if you have a blow torch you can brown/toast the meringue that way. The latter is the safest way ensuring that the ice-cream does not melt.
Decadent chocolate cupcakes
Cupcake recipe inspired by Natasha's kitchen
Ingredients for 12 Chocolate Cupcakes:
1 1/2 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1 cup granulated sugar
1 tsp baking soda
1/2 tsp salt
1 cup warm coffee (freshly brewed, instant coffee in 1 cup water or 3 espresso shots in enough water to equal 1 cup)
1 Tbsp white vinegar
2 tsp vanilla extract
1/3 cup olive oil (not extra virgin)
Preheat the oven to 350˚F. Line a muffin pan with cupcake liners. Brew your coffee. In a large bowl whisk together 1 1/2 cups flour, 1/4 cup cocoa powder, 1 cup sugar, 1 tsp baking soda and 1/2 tsp salt until there are no more cocoa lumps (a few tiny lumps are ok; it also helps to sift the cocoa before using it). In a separate bowl, mix together 1 cup coffee, 1 Tbsp vinegar, 2 tsp vanilla extract and 1/3 cup olive oil. Whisk the wet ingredients into the dry ingredients just until they come together. Your batter will still be lumpy. Use an ice cream scoop to pour batter into your lined cupcake pan; They should be about 2/3 full. Bake 18-20 minutes on the center rack or until a toothpick comes out clean. Let cool in the pan 5 minutes and remove to cool on a rack.
For the chocolate mousse frosting, I used 1 and 1/2 cups of whipping cream and 6 ounces of good quality dark chocolate. Divide the whipping cream (as part of it will be needed to melt the chocolate and the other part will be whipped). Warm 1/2 cup cream and use it to melt the chocolate. Heat 1/2 cup of the cream in a microwave-safe bowl for 1 minute. Add the chocolate and stir to combine. Set the bowl aside for 5 minutes for the chocolate to melt. Whisk the chocolate and cream together until smooth. Set aside to cool while you whip the remaining cream. Place the remaining 1 cup cold cream in a medium bowl. Beat with an electric hand mixer or with a whisk by hand until soft peaks form. Transfer 1/2 cup this soft whipped cream to a small bowl and refrigerate for topping the finished mousse before serving. Continue whipping the remaining whipped cream until stiff peaks form. Fold the whipped cream into the cooled chocolate mixture with a large spatula in three additions. Work swiftly and gently and don’t stress if there are streaks of cream in the chocolate mousse. Pipe the mousse onto the cupcakes using your favourite piping tip. Leave cupcakes in fridge for mousse to set. For the caramel, I used the same recipe I use for the spun caramel but I only poured the hot caramel onto parchment paper until it became hard. The toffee is just Almond Roca all chopped up.
Ingredients for 12 Chocolate Cupcakes:
1 1/2 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1 cup granulated sugar
1 tsp baking soda
1/2 tsp salt
1 cup warm coffee (freshly brewed, instant coffee in 1 cup water or 3 espresso shots in enough water to equal 1 cup)
1 Tbsp white vinegar
2 tsp vanilla extract
1/3 cup olive oil (not extra virgin)
Preheat the oven to 350˚F. Line a muffin pan with cupcake liners. Brew your coffee. In a large bowl whisk together 1 1/2 cups flour, 1/4 cup cocoa powder, 1 cup sugar, 1 tsp baking soda and 1/2 tsp salt until there are no more cocoa lumps (a few tiny lumps are ok; it also helps to sift the cocoa before using it). In a separate bowl, mix together 1 cup coffee, 1 Tbsp vinegar, 2 tsp vanilla extract and 1/3 cup olive oil. Whisk the wet ingredients into the dry ingredients just until they come together. Your batter will still be lumpy. Use an ice cream scoop to pour batter into your lined cupcake pan; They should be about 2/3 full. Bake 18-20 minutes on the center rack or until a toothpick comes out clean. Let cool in the pan 5 minutes and remove to cool on a rack.
For the chocolate mousse frosting, I used 1 and 1/2 cups of whipping cream and 6 ounces of good quality dark chocolate. Divide the whipping cream (as part of it will be needed to melt the chocolate and the other part will be whipped). Warm 1/2 cup cream and use it to melt the chocolate. Heat 1/2 cup of the cream in a microwave-safe bowl for 1 minute. Add the chocolate and stir to combine. Set the bowl aside for 5 minutes for the chocolate to melt. Whisk the chocolate and cream together until smooth. Set aside to cool while you whip the remaining cream. Place the remaining 1 cup cold cream in a medium bowl. Beat with an electric hand mixer or with a whisk by hand until soft peaks form. Transfer 1/2 cup this soft whipped cream to a small bowl and refrigerate for topping the finished mousse before serving. Continue whipping the remaining whipped cream until stiff peaks form. Fold the whipped cream into the cooled chocolate mixture with a large spatula in three additions. Work swiftly and gently and don’t stress if there are streaks of cream in the chocolate mousse. Pipe the mousse onto the cupcakes using your favourite piping tip. Leave cupcakes in fridge for mousse to set. For the caramel, I used the same recipe I use for the spun caramel but I only poured the hot caramel onto parchment paper until it became hard. The toffee is just Almond Roca all chopped up.
Chocolate Cake
Fondant on a dark chocolate cake with a Swiss choc meringue buttercream frosting. See chocolate cake recipe below. This is a 4 layer cake so you'd need to double up the recipe. For the frosting, I used the same recipe for my cupcakes. Double up that recipe too. I added 9 ounces of melted (cooled) chocolate to the meringue. If the frosting becomes soupy, place it in the fridge for 30 min or so.
Jumbo blueberry Muffins
Ingredients for 10 jumbo muffins or 12 regular sized muffins:
Instructions:
To make the crumble topping add the flour, sugar, and butter into a small bowl and use a fork or your hands to mix the ingredients together until it looks like a fine crumble. This will be added to the top of the muffins before they go into the oven.
Sieve the flour into a large sized mixing bowl to remove any lumps. Add the baking powder and baking soda and use a whisk to combine the dry ingredients. Set to the side. Melt the butter and allow to cool. Add the cooled butter to a medium sized mixing bowl. Add the sugar, eggs, vanilla extract, and buttermilk to the melted butter. Whisk together until combined. Pour the wet ingredients into the dry ingredients and fold together using a wooden spoon until there is no more clumps of flour. Do not over mix. Add the blueberries to the batter and fold through gently until they are well distributed through. Divide the muffin batter between 10/12 lined or greased muffin tins. The batter should come up nearly to the top.Place the muffins into a 425F oven and immediately turn the heat down to 350F and bake the muffins for 30-35 minutes or until toothpick comes out clean. Cool the muffins on a wire rack before serving.
Note: You can also use the same recipe to make a cake. I used a 9 inch springform pan, greased and lined with parchment paper. I only doubled up the recipe for the crumble and added more blueberries. It is a great cake to have on your coffee break or at breakfast.
- 2½ Cups Flour
- 1½ Tablespoons Baking Powder
- 1 Teaspoon Baking Soda
- ½ Cup or 1 Stick Butter
- 1 Cup Sugar
- 2 Eggs
- 1 Teaspoon Vanilla Extract
- 1 Cup Buttermilk
- 1 - 1½ Cups Blueberries (fresh)
- 3 Tablespoons Flour
- 3 Tablespoons Sugar
- 2 Teaspoons butter
Instructions:
To make the crumble topping add the flour, sugar, and butter into a small bowl and use a fork or your hands to mix the ingredients together until it looks like a fine crumble. This will be added to the top of the muffins before they go into the oven.
Sieve the flour into a large sized mixing bowl to remove any lumps. Add the baking powder and baking soda and use a whisk to combine the dry ingredients. Set to the side. Melt the butter and allow to cool. Add the cooled butter to a medium sized mixing bowl. Add the sugar, eggs, vanilla extract, and buttermilk to the melted butter. Whisk together until combined. Pour the wet ingredients into the dry ingredients and fold together using a wooden spoon until there is no more clumps of flour. Do not over mix. Add the blueberries to the batter and fold through gently until they are well distributed through. Divide the muffin batter between 10/12 lined or greased muffin tins. The batter should come up nearly to the top.Place the muffins into a 425F oven and immediately turn the heat down to 350F and bake the muffins for 30-35 minutes or until toothpick comes out clean. Cool the muffins on a wire rack before serving.
Note: You can also use the same recipe to make a cake. I used a 9 inch springform pan, greased and lined with parchment paper. I only doubled up the recipe for the crumble and added more blueberries. It is a great cake to have on your coffee break or at breakfast.
Vanilla cupcakes with a luscious Swiss meringue buttercream
For the frosting:
If the buttercream looks broken just continue mixing and it should come together.
If the buttercream is loose and soupy place it into the fridge for 15-20 minutes before mixing again.
Substitute the vanilla for any other flavour you would like to use.
The buttercream can be stored in the fridge for 1 week or the freezer for 2-3 months. Let it come back up to room temperature and whip it again before using.
For the Cupcakes:
1. Preheat oven to 350 degrees F. Place cupcake papers in a cupcake pan.
2. Sift the flour, sugar salt, baking soda and powder into a large bowl, and whisk together.
3. Separate the eggs. You can use the yolks for a custard or a batch French buttercream.
4. In another bowl, whisk together the wet ingredients until combined. (The batter may be clumpy, do not worry!)
5. Add the wet ingredients to the dry ingredients. Mix until combined.
6. Distribute the batter evenly into cupcake papers, filling each paper with about 2/3 the way up.
7. Bake for about 18 minutes or until centres are springy to the touch.
- 5 Egg Whites
- 1½ Cups Sugar
- 2 Sticks | 1 Cup Butter
- 1-2 tsp Vanilla Essence
- Add the egg whites and sugar to a heat proof bowl over a pot of simmering water. Heat while stirring with a whisk for about 5 minutes or until the sugar has dissolved. Feel the mixture between your fingers and it should be smooth.
- Pour the egg white and sugar mixture into the bowl or your stand mixer or a large bowl if you are using a hand mixer. Beat on low speed with the whisk attachment until the mixture becomes opaque. Turn the speed up to medium high and beat for about 10 minutes or until the meringue has reached the stiff peak stand and is at room temperature.
- With the mixer on low add the butter a tablespoon at a time, waiting until it is fully incorporated before adding the next. Add in the vanilla essence and scrape down the bowl to make sure everything is evenly combined.
If the buttercream looks broken just continue mixing and it should come together.
If the buttercream is loose and soupy place it into the fridge for 15-20 minutes before mixing again.
Substitute the vanilla for any other flavour you would like to use.
The buttercream can be stored in the fridge for 1 week or the freezer for 2-3 months. Let it come back up to room temperature and whip it again before using.
For the Cupcakes:
- 1 2/3 cup all-purpose flour 213g
- 1 cup granulated sugar 200g
- 1/4 tsp baking soda
- 1 1/2 tsp baking powder
- 1/4 tsp kosher salt
- 3/4 cup unsalted butter 170g, melted
- 3 egg whites room temperature
- 1 tbsp vanilla extract 15mL
- 1/2 cup sour cream 120mL, room temperature
- 1/2 cup whole milk 120mL, warm
1. Preheat oven to 350 degrees F. Place cupcake papers in a cupcake pan.
2. Sift the flour, sugar salt, baking soda and powder into a large bowl, and whisk together.
3. Separate the eggs. You can use the yolks for a custard or a batch French buttercream.
4. In another bowl, whisk together the wet ingredients until combined. (The batter may be clumpy, do not worry!)
5. Add the wet ingredients to the dry ingredients. Mix until combined.
6. Distribute the batter evenly into cupcake papers, filling each paper with about 2/3 the way up.
7. Bake for about 18 minutes or until centres are springy to the touch.
Mousse au chocolat, topped with spun caramel, kissed by mini meringues
I have posted recipes for both below.
Lucious Vanilla Cupcakes
topped with Spun Caramel
For the caramel: 1/2 cup granulated sugar, 2 tablespoons water
For the cupcakes, you can use any recipe online. For these ones, this recipe was used: https://www.eggs.ca/recipes/classic-vanilla-cupcakes
- Use a wire whisk of an electric mixer for best results.
- Line the kitchen floor below and counter with newspaper or paper towels. THIS GETS VERY MESSY!!!!
- Combine the sugar and water in a small, heavy saucepan. Stir over low heat until the sugar dissolves. Increase heat to medium and cook (without disturbing) until the caramel reaches a very light amber colour (watch carefully, as this will happen very quickly). Use a pastry brush to brush the sides of the pan with water to prevent crystallization. Remove caramel from heat immediately.
- Allow caramel to cool just until very, very thin wispy strands form when drizzled with a fork. Dipping your whisk repeatedly into the sugar mixture, whip the strands of sugar. It looks like a cotton candy machine at the amusement park :)
- Repeat until you have accumulated enough sugar to pick up with your hand. While it is still pliable, grab the two ends of the sugar and bring together forming a fluffy, free-form shape. If the caramel hardens too much as you work, place back over low heat just until it begins to loosen up a bit.
- Use immediately or store in an airtight container. If you have desiccant packets, you can place them in the container with the nests, as they will help absorb excess humidity. Just remember not to ingest them.
- To remove any hardened caramel from the pot or utensils once you are finished, fill the pot with water (and place the utensils in the pot) and bring to a low boil, until the caramel has dissolved.
For the cupcakes, you can use any recipe online. For these ones, this recipe was used: https://www.eggs.ca/recipes/classic-vanilla-cupcakes
Carrot Cake
Ingredients for the cake: 2½ Cups Carrots, shredded, 4 Eggs, 2 Cups Sugar, 1 tsp Vanilla, 1½ Cups Vegetable Oil, 2 Cups Flour, 2 tsp Baking Soda, 2 tsp Cinnamon, ½ tsp Salt
Ingredients for the frosting: ½ Cup of Unsalted Butter, 7oz of Cream Cheese, 3 Cups of Powdered Sugar
Instructions
Add the shredded carrots to a medium sized mixing bowl. Crack in the 4 eggs, add in the vanilla, sugar and oil and mix well until everything is combined. In a clean bowl sieve together the flour, baking soda, cinnamon, and salt. Pour the wet ingredients into the dry and fold together with a wooden spoon until you can no longer see any dry flour. Pour the cake batter into two 8 inch greased cake tins, lined with parchment paper. Bake in a 340F oven for 30-40 minutes or until a skewer comes out clean. Leave to cool completely before frosting. Beat room temperature butter in a stand mixer or with a hand mixer for 5 minutes until pale and light and doubled in volume. Add the cream cheese to the butter and beat for a minute until well combined. Sieve the icing sugar to remove any lumps and add it to the butter and cream cheese in thirds, beating well in between each addition. Use a spatula to scrape down the sides of the bowl and beat for a further minute until the frosting is fluffy. If you have made two cakes spread a cup of cream cheese frosting over one cake before topping with the next cake. Cover the cake with the cream cheese frosting using an offset spatula. Top with pecan pieces for an added crunch, Leave the cake and frosting to set for a few hours.
Ingredients for the frosting: ½ Cup of Unsalted Butter, 7oz of Cream Cheese, 3 Cups of Powdered Sugar
Instructions
Add the shredded carrots to a medium sized mixing bowl. Crack in the 4 eggs, add in the vanilla, sugar and oil and mix well until everything is combined. In a clean bowl sieve together the flour, baking soda, cinnamon, and salt. Pour the wet ingredients into the dry and fold together with a wooden spoon until you can no longer see any dry flour. Pour the cake batter into two 8 inch greased cake tins, lined with parchment paper. Bake in a 340F oven for 30-40 minutes or until a skewer comes out clean. Leave to cool completely before frosting. Beat room temperature butter in a stand mixer or with a hand mixer for 5 minutes until pale and light and doubled in volume. Add the cream cheese to the butter and beat for a minute until well combined. Sieve the icing sugar to remove any lumps and add it to the butter and cream cheese in thirds, beating well in between each addition. Use a spatula to scrape down the sides of the bowl and beat for a further minute until the frosting is fluffy. If you have made two cakes spread a cup of cream cheese frosting over one cake before topping with the next cake. Cover the cake with the cream cheese frosting using an offset spatula. Top with pecan pieces for an added crunch, Leave the cake and frosting to set for a few hours.
Mad for Madeleines
Un plaisir délicieux m'avait envahi (...)" "Et tout d'un coup, le souvenir m'est apparu. Ce goût, c'était celui du petit morceau de madeleine que le dimanche matin à Combray (...) ma tante Léonie m'offrait après l'avoir trempé dans son infusion de thé ou de tilleul." - Marcel Proust, A la recherche du temps perdu
1/2 cup (113 grams) unsalted butter, 1 cup (130 grams) all-purpose flour, 1/2 teaspoon baking powder, 1/4 teaspoon salt, 3 large eggs at room temperature (tip to bring eggs to room temp fast, fill a bowl with warm water, not hot and allow eggs to sit in the water for 5-8 min), 1/2 cup (100 grams) granulated white sugar, 2 tablespoons of firmly packed light brown sugar, 1 teaspoon pure vanilla extract, 1 teaspoon freshly grated lemon zest (optional)
In a small saucepan, melt the butter and then keep it warm. In a small bowl whisk together the flour, baking powder, and salt. In the bowl of your electric mixer, or with a hand mixer, beat the eggs and sugars at high speed until the mixture is thick and pale in color (about 5-8 minutes). Beat in the vanilla extract and lemon zest (if using). Then sift about one-third of the flour mixture over the whipped eggs and gently fold in, using a rubber spatula or whisk. Sift and fold in half of the remaining flour, and then sift and fold in the rest. (Do not over mix or the batter will deflate). Then take about 1 cup (240 ml) of the batter and fold it into the warm melted butter. (This lightens the butter making it easier to fold into the batter.) Then, with a spatula, gently fold the butter mixture completely into the egg batter. Cover and refrigerate the batter for at least an hour or two, preferably overnight (can be stored in the refrigerator for up to three days). Preheat your oven to 375 degrees F (190 degrees C). Using a pastry brush, generously grease the molds of two - 12 - 3 1/2 inch (8.5 cm) Madeleine pans (preferably non stick) with very soft or melted butter. Then dust the molds with flour, tapping out the excess flour. Refrigerate the pans until the butter hardens (about 10 minutes). (Make sure the pans are well greased or the Madeleines will stick and be hard to remove.) Drop a generous tablespoonful (you can use an ice cream scoop) of the batter into the center of each prepared mold, leaving the batter mounded in the center. (This will result in the classic "humped or domed" appearance of the Madeleines.) Bake the Madeleines for about 8 to 11 minutes, until the edges are golden brown and the center springs back when lightly touched. (Do not over bake these cookies or they will be dry.) Remove the pans from the oven and immediately tap each pan against the counter to release the Madeleines. Place Madeleines on a wire rack to cool. Best served immediately but can be stored in an airtight container at room temperature for a couple of days or frozen for up to 1 month. Dust with powdered sugar before serving. Makes about 24 - 3 1/2 inch (8,.5 cm) Madeleines.
Recipe from The Joy of Baking
Death by Chocolate
I call this dessert « Death by chocolate » - Dark chocolate mousse topped with dark chocolate strings, topped with a dark chocolate ganache macaron. For mousse recipe scroll down. To make the strings, make an ice bath and pipe melted chocolate into the cold water. Chocolate will harden right away. Remove the chocolate and place in freezer to harden up even more.
Almond and Lemon Zest Muffins
For the recipe, scroll down to my almond lemon zest cake recipe. I just doubled up the ingredients and used parchment paper for the muffin cups. Makes 24 muffins. 25 minutes to bake at 350. Use tooth pick method.
Apple Crumble Topped With Vanilla Ice Cream
Peel and core 10 golden delicious apples (these are the best kind for this dish). Cut into big chunks and place at the bottom of a lightly greased Pyrex dish. Add juice of 1/2 lemon to prevent apple pieces from darkening. Sprinkle with a 1 tsp cinnamon and toss. For the crumble, use 3 cups all purpose flour, 1 and 1/2 cup sugar {I used 1/2 cup white and 1 cup brown sugar - gives it a more caramelized taste once baked}, 1 and 1/2 cup softened butter {1 cup unsalted and 1/2 cup salted - again I like salt in pastry - brings out all the flavours}, 2 tsp cinnamon. Mix by hand all these ingredients to get a crumbly consistency. Top apples evenly with mixture and bake until apples are bubbly and topping is golden brown, about 45 minutes to an hour, rotating once halfway through cooking. Bake at 350 on centre rack of oven. Serves 8. Serve warm and top with your fave scoop of vanilla ice cream.
Red Velvet Cake
Ingredients for the cake:
3 cups all-purpose flour
3 cups granulated sugar
1/2 cup cornstarch
1/2 cup unsweetened cocoa powder
1 tablespoon baking soda
1½ teaspoons baking powder
1½ teaspoons salt
4 large eggs
1½ cups buttermilk
1 1/4 cups warm water
½ cup vegetable oil
1 teaspoon vanilla extract
1 teaspoon distilled white vinegar
2 tablespoons red food coloring
Frosting:
16 ounces cream cheese softened
1 cup butter softened
4 cups powdered sugar
1 teaspoon vanilla extract
Instructions
Preheat oven to 350 degrees. Butter three 9-inch cake rounds. Dust with flour and tap out the excess. Mix together flour, sugar, cornstarch, cocoa, baking soda, baking powder, and salt in a stand mixer using a low speed until combined. Add eggs, buttermilk, warm water, oil, vanilla, vinegar, and food coloring. Beat on a medium speed until smooth. This should take just a couple of minutes. Divide batter among the three prepared pans. Bake for 30-35 minutes until the cake meets the toothpick test (stick a toothpick in and it comes out clean). Cool on wire racks for 15 minutes and then turn out the cakes onto the racks and allow to cool completely before frosting. Make the frosting. In a large bowl, beat together butter and cream cheese until fluffy. Use a hand mixer or stand mixer for best results. Add in vanilla extract. Beat until combined. Beat in powdered sugar, 1 cup at a time until frosting is smooth. Assemble and frost the completely cooled cake.
3 cups all-purpose flour
3 cups granulated sugar
1/2 cup cornstarch
1/2 cup unsweetened cocoa powder
1 tablespoon baking soda
1½ teaspoons baking powder
1½ teaspoons salt
4 large eggs
1½ cups buttermilk
1 1/4 cups warm water
½ cup vegetable oil
1 teaspoon vanilla extract
1 teaspoon distilled white vinegar
2 tablespoons red food coloring
Frosting:
16 ounces cream cheese softened
1 cup butter softened
4 cups powdered sugar
1 teaspoon vanilla extract
Instructions
Preheat oven to 350 degrees. Butter three 9-inch cake rounds. Dust with flour and tap out the excess. Mix together flour, sugar, cornstarch, cocoa, baking soda, baking powder, and salt in a stand mixer using a low speed until combined. Add eggs, buttermilk, warm water, oil, vanilla, vinegar, and food coloring. Beat on a medium speed until smooth. This should take just a couple of minutes. Divide batter among the three prepared pans. Bake for 30-35 minutes until the cake meets the toothpick test (stick a toothpick in and it comes out clean). Cool on wire racks for 15 minutes and then turn out the cakes onto the racks and allow to cool completely before frosting. Make the frosting. In a large bowl, beat together butter and cream cheese until fluffy. Use a hand mixer or stand mixer for best results. Add in vanilla extract. Beat until combined. Beat in powdered sugar, 1 cup at a time until frosting is smooth. Assemble and frost the completely cooled cake.
Matcha mille crêpes cake
This is a very time consuming cake but so much fun to make and since I thoroughly enjoy a good challenge, I took it on. Ingredients for the 20+ crêpes: 3 tbs ceremonial matcha powder, 3 cups all purpose flour, 6 eggs, 1 and 1/2 cup whole milk and 1 and 1/2 cup water, 1/8 tsp salt. For the whipped filling, you will need 2 cups whipping cream and 6 tbs powder sugar. More matcha powder to top the cake.
In your stand mixer or using hand held mixer, whisk eggs with flour, add milk, water, matcha and salt. Whisk enough for the mixture to become smooth. There will be clumps in the mixture and you will need to run in through a sieve to get rid of the clumps. Allow mixture to sit for 30 min or so. You will also need 2 pans, one larger to create the outer shell crêpe and the smaller one to create the layers. Melt some butter and grease your pan to make the crêpes (2 min on one side and 30 sec or so on the other) on med-high heat. Spread out the crêpes on parchment paper and allow to cool. In a bowl, put plastic wrap and the larger crêpe on top. Whisk the whipping cream and sugar to get a thick whipped cream. Pipe and smooth this in between each layer. large crêpe, whipped cream, small crêpe, whipped cream till you assemble the cake. Fold over the plastic wrap and form the cake into a flat ball (see pic above). Allow to sit in fridge for 2 hours. Remove the plastic wrap. The top of the cake is the large crêpe. Dust with more matcha powder. Using a very sharp knife slice into the cake to see the mille (actually 20) layers.
In your stand mixer or using hand held mixer, whisk eggs with flour, add milk, water, matcha and salt. Whisk enough for the mixture to become smooth. There will be clumps in the mixture and you will need to run in through a sieve to get rid of the clumps. Allow mixture to sit for 30 min or so. You will also need 2 pans, one larger to create the outer shell crêpe and the smaller one to create the layers. Melt some butter and grease your pan to make the crêpes (2 min on one side and 30 sec or so on the other) on med-high heat. Spread out the crêpes on parchment paper and allow to cool. In a bowl, put plastic wrap and the larger crêpe on top. Whisk the whipping cream and sugar to get a thick whipped cream. Pipe and smooth this in between each layer. large crêpe, whipped cream, small crêpe, whipped cream till you assemble the cake. Fold over the plastic wrap and form the cake into a flat ball (see pic above). Allow to sit in fridge for 2 hours. Remove the plastic wrap. The top of the cake is the large crêpe. Dust with more matcha powder. Using a very sharp knife slice into the cake to see the mille (actually 20) layers.
Decadent dark chocolate cake (see recipe below)
Chocolate ganache raspberry cake
Ingredients for base batter: 2 cups all purpose flour, 1 cup sugar, 1 tablespoon baking powder, 1 teaspoon salt, 4 eggs, 1 cup vegetable oil , 1 teaspoon vanilla extract, 1 cup milk Ingredients for the chocolate batter: ½ base batter, ¼ cup cocoa powder Ingredients for raspberry batter: ½ base batter, ½ cup raspberry jam Chocolate Ganache: 2 cups heavy cream, 1 ½ cups chocolate semi-sweet Garnish: 40 raspberries to make 2 rows, powdered sugar
In a large mixing bowl, combine dry ingredients for the base batter (flour, sugar, baking powder, salt). In a second mixing bowl, combine the eggs and vegetable oil. Add the wet mix to the dry mix, stirring constantly until smooth. Preheat oven to 350˚F (180˚C). Add the milk, and vanilla extract, stir until evenly mixed and the consistency is a thick liquid. Evenly divide the batter into two separate bowls. Add the cocoa powder to the first bowl. Mix thoroughly. Add the raspberry jam to other. Mix thoroughly. In a greased 9-inch (23 cm) cake pan, alternate batters by placing ¼ cup (60 ml) of batter in the center and letting it spread out slightly before adding the other batter (similar to making pancakes). Continue this process until the batter is used up and the pan is full of alternating rings. Bake cake in a preheated oven for 25-35 minutes or until a wooden toothpick inserted into the center of the cake comes out clean. While the cake is baking, to make the ganache; in a medium pot set over low heat, mix together heavy cream and chocolate until chocolate has melted and mixture is smooth. Let mix rest until consistency is thick and mix is cooled. Cool cake slightly, and then invert onto a wire rack to cool completely. Pour ganache over the baked and cooled cake starting in the middle and circling towards the edges coating it all. Once ganache is cooled on cake, garnish with fresh raspberries and powdered sugar.
In a large mixing bowl, combine dry ingredients for the base batter (flour, sugar, baking powder, salt). In a second mixing bowl, combine the eggs and vegetable oil. Add the wet mix to the dry mix, stirring constantly until smooth. Preheat oven to 350˚F (180˚C). Add the milk, and vanilla extract, stir until evenly mixed and the consistency is a thick liquid. Evenly divide the batter into two separate bowls. Add the cocoa powder to the first bowl. Mix thoroughly. Add the raspberry jam to other. Mix thoroughly. In a greased 9-inch (23 cm) cake pan, alternate batters by placing ¼ cup (60 ml) of batter in the center and letting it spread out slightly before adding the other batter (similar to making pancakes). Continue this process until the batter is used up and the pan is full of alternating rings. Bake cake in a preheated oven for 25-35 minutes or until a wooden toothpick inserted into the center of the cake comes out clean. While the cake is baking, to make the ganache; in a medium pot set over low heat, mix together heavy cream and chocolate until chocolate has melted and mixture is smooth. Let mix rest until consistency is thick and mix is cooled. Cool cake slightly, and then invert onto a wire rack to cool completely. Pour ganache over the baked and cooled cake starting in the middle and circling towards the edges coating it all. Once ganache is cooled on cake, garnish with fresh raspberries and powdered sugar.
Pavlova with fresh berries
Preheat oven at 300 F and reduce to 250 F (or 120 C) once you put in meringue. Bake at 250 F for an hour and 30 minutes. Prepare your parchment paper on an oven tray. Using a 9 inch cake pan, draw the outline of the pan onto the parchment paper. Turn the paper over onto the tray so the pen/pencil mark doesn't transfer onto the meringue. Tip: make sure egg whites are at room temp. Add sugar to egg whites slowly so it dissolves as it is being whipped. To make sure it has dissolved, rub the mixture in between your fingers. If grainy then continue mixing.
Ingredients and instructions for making the meringue: 6 extra-large egg whites, at room temperature, a pinch kosher salt, 1 1/2 cup sugar, 2 teaspoons cornstarch, 1 teaspoon white wine vinegar, 1 teaspoon pure vanilla extract. Place the egg whites and salt in the bowl of an electric mixer fitted with a whisk attachment. Beat the egg whites on high speed until firm, about 1 minute. With the mixer still on high, slowly add the sugar and beat until it makes firm, shiny peaks (about 10 minutes or less) on high speed. Remove the bowl from the mixer, sift the cornstarch onto the beaten egg whites, add the vinegar and vanilla, and fold in lightly with a rubber spatula. Pile the meringue into the middle of the circle on the parchment paper and smooth it within the circle, making a rough disk. Bake for 1 hour and 15 minutes. Turn off the oven, keep the door closed, and allow the meringue to cool completely in the oven, about 3 hours. It will be crisp on the outside and soft on the inside. Note: the last time I made one, I allowed it to cool overnight in the oven and it turned out great.
Ingredients and instructions for whipped topping: 2 cups cold heavy cream, 1/4 cup powdered sugar, 1 teaspoon pure vanilla extract (or rose water) , mixed berries. You can add any fruit you'd like. Whip the cream, vanilla and sugar till fluffy. Place the cooled meringue on a flat cake plate or serving platter. Top with whipped cream and berries. Granish with fresh mint or pistachio.
Place Pavlova in fridge for the center to become like marshmallow before cutting into it.
Ingredients and instructions for making the meringue: 6 extra-large egg whites, at room temperature, a pinch kosher salt, 1 1/2 cup sugar, 2 teaspoons cornstarch, 1 teaspoon white wine vinegar, 1 teaspoon pure vanilla extract. Place the egg whites and salt in the bowl of an electric mixer fitted with a whisk attachment. Beat the egg whites on high speed until firm, about 1 minute. With the mixer still on high, slowly add the sugar and beat until it makes firm, shiny peaks (about 10 minutes or less) on high speed. Remove the bowl from the mixer, sift the cornstarch onto the beaten egg whites, add the vinegar and vanilla, and fold in lightly with a rubber spatula. Pile the meringue into the middle of the circle on the parchment paper and smooth it within the circle, making a rough disk. Bake for 1 hour and 15 minutes. Turn off the oven, keep the door closed, and allow the meringue to cool completely in the oven, about 3 hours. It will be crisp on the outside and soft on the inside. Note: the last time I made one, I allowed it to cool overnight in the oven and it turned out great.
Ingredients and instructions for whipped topping: 2 cups cold heavy cream, 1/4 cup powdered sugar, 1 teaspoon pure vanilla extract (or rose water) , mixed berries. You can add any fruit you'd like. Whip the cream, vanilla and sugar till fluffy. Place the cooled meringue on a flat cake plate or serving platter. Top with whipped cream and berries. Granish with fresh mint or pistachio.
Place Pavlova in fridge for the center to become like marshmallow before cutting into it.
Banana bread with raisins and walnut
Ingredients:
Preheat oven to 350 F. Using a hand mixer, cream together the honey and butter. Add bananas, eggs and beat on low speed. Add all dry ingredients (flour, salt, baking soda) and mix using spatula. Add vanilla, raisins and walnuts. Thoroughly mix and pour into buttered and floured bread pan. Bake at 350 F for an hour or until toothpick comes out clean. Allow to cool before removing from pan and eating. To make individual muffins, you can use the parchment muffin cups. The recipe above makes 12 muffins.
- 4 medium ripe bananas smashed up
- 1/2 cup unsalted butter at room temp
- 3/4 cup honey
- 2 eggs lightly beaten
- 1 and 1/2 cup all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp vanilla
- 1 cup chopped walnuts
- 1/2 cup sultan raisins
Preheat oven to 350 F. Using a hand mixer, cream together the honey and butter. Add bananas, eggs and beat on low speed. Add all dry ingredients (flour, salt, baking soda) and mix using spatula. Add vanilla, raisins and walnuts. Thoroughly mix and pour into buttered and floured bread pan. Bake at 350 F for an hour or until toothpick comes out clean. Allow to cool before removing from pan and eating. To make individual muffins, you can use the parchment muffin cups. The recipe above makes 12 muffins.
Dark chocolate box with fresh berries
To make the chocolate box, make large ice cubes using silicone trays so they can be easily removed. Place a chopstick in the water and freeze. In a double boiler, melt dark chocolate ( I used Lindt). Remove the frozen ice cubes from trays and dip a few times in the melted (lukewarm) chocolate. Place on a rack to allow excess chocolate to drip. As the ice melts it should easily pop out. Add your favourite berries and serve with whipped cream. Garnish with mint (I didn't have any but you can imagine a touch of green would look nice on this).
Almond and lemon zest cake
Ingredients:
- 1 1/2 cups almond flour
- 4 eggs separated at room temperature (hint: to bring eggs to room temp, leave them a few min in hot tap water)
- 1/2 cup granulated sugar
- 2 Tbsp lemon zest grated (you can do a combination of lemon, lime and orange zest as well)
- 1/4 cup sliced almonds
- Confectioners sugar and lemon slices for garnish
Razzle Dazzle 'em
Top raspberry ice cream with fresh local raspberries and top that with a homemade raspberry macaron. (see my macaron page for recipe)
Ice cream recipe:
Ice cream recipe:
- 2 cups fresh raspberries
- 2 tablespoons sugar
- 3 cups heavy cream
- 1 1/4 cups sugar
- 1 1/2 cups whole milk (can use half-n-half)
- 1 1/2 tablespoons vanilla
- in a medium size bowl, add raspberries and the 2 tablespoons sugar. Stir and slightly smash a little and then set aside for about 15 minutes.
- In a large bowl, mix the cream, 1 1/4 cups sugar, milk and vanilla. Stir until sugar is dissolved.
- Take raspberries and slightly mash with a fork. Add to milk mixture. Put in fridge for about 30 minutes to chill.
Beach themed cupcake macarons
I wasn't sure if these should go under macarons or desserts. I decided to post them here cause I have neglected all my other pages. White and Chocolate cupcakes with a butter cream icing - crushed Graham crackers as sand, waves made with blue and white icing, topped with sea shell treasures.
Affogato
One of the easiest yet tastiest desserts - I use really good vanilla ice cream (Häagen-dazs is always a good choice). Put 2 scoops of ice cream in your favourite cup. Pour your favourite espresso coffee on top - I used Ristretto - Nespresso. Sprinkle with coffee and serve with dark chocolate spoon. I used a spoon mold that I have bought at Michael's. I topped it with a salted caramel macaron.
Matilda Chocolate Cake
(recipe - The stay at home chef)
Ingredients:
Preheat oven to 350 degrees (F). Butter three 9-inch cake rounds. Dust with flour and tap out the excess. Mix together flour, sugar, cocoa, baking soda, baking powder, and salt in a stand mixer using a low speed until combined. Add eggs, buttermilk, warm water, oil, and vanilla. Beat on a medium speed until smooth. This should take just a couple of minutes. Divide batter among the three pans. I found that it took just over 3 cups of the batter to divide it evenly. Bake for 30-35 minutes until the cake meets the toothpick test (stick a toothpick in and it comes out clean). Cool on wire racks for 15 minutes and then turn out the cakes onto the racks and allow to cool completely before adding frosting.
Frosting ingredients:
In a large bowl, beat together butter and cream cheese until fluffy. Use a hand mixer or stand mixer for best results Add in cocoa powder and vanilla extract. Beat until combined. Beat in powdered sugar, 1 cup at a time. Add buttermilk as necessary to make a spreadable consistency. The frosting should be thick and will thicken even more if refrigerated.
- butter and cocoa powder for coating and dusting the cake pan
- 3 cups all-purpose flour
- 2 cups granulated sugar
- 1½ cups unsweetened cocoa powder
- 1 tablespoon baking soda
- 1½ teaspoons baking powder
- 1½ teaspoons salt
- 4 large eggs
- 1½ cups buttermilk
- 1½ cups espresso
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
Preheat oven to 350 degrees (F). Butter three 9-inch cake rounds. Dust with flour and tap out the excess. Mix together flour, sugar, cocoa, baking soda, baking powder, and salt in a stand mixer using a low speed until combined. Add eggs, buttermilk, warm water, oil, and vanilla. Beat on a medium speed until smooth. This should take just a couple of minutes. Divide batter among the three pans. I found that it took just over 3 cups of the batter to divide it evenly. Bake for 30-35 minutes until the cake meets the toothpick test (stick a toothpick in and it comes out clean). Cool on wire racks for 15 minutes and then turn out the cakes onto the racks and allow to cool completely before adding frosting.
Frosting ingredients:
- 1½ cups butter, softened
- 8 oz cream cheese, softened
- 1½ cups unsweetened cocoa powder
- 3 teaspoons vanilla extract
- 5 cups powdered sugar
- about ¼ cup buttermilk (as needed - add buttermilk if frosting is too thick and not malleable enough - it should be smooth)
In a large bowl, beat together butter and cream cheese until fluffy. Use a hand mixer or stand mixer for best results Add in cocoa powder and vanilla extract. Beat until combined. Beat in powdered sugar, 1 cup at a time. Add buttermilk as necessary to make a spreadable consistency. The frosting should be thick and will thicken even more if refrigerated.
Mousse au chocolat noir
Ingredients:
- 350-400 grams of dark Lindt chocolate
- 9 fresh pasteurized eggs - separate the whites from the yolk and place in different bowls (note: you will be serving the eggs raw so make sure they are fresh and pasteurized)
- Using a double boiler, melt chocolate till it becomes smooth and allow it to cool down a bit, add 1 tbs cold water to chocolate and mix well to keep it smooth
- Add the melted chocolate to the yolks and mix well so you don’t have chunks
- Whisk the whites with electric beater - add a pinch of salt and a pinch of cream of tartar - whisk till you get stiff peaks
- TRICK: Add 1/3 of whites to the bowl containing the yolk and choc mixture - mix delicately
- Add this mixture to the remainder of the whites not the other way around
- Pour into cups and let it set in the fridge for a few hours before serving
- I added shaved white chocolate and strawberries for garnish
Butterfly Shoe
(inspired by Sophia Webster's shoes)
Reindeer Cupcakes
for my AP class
Ingredients:
- chocolate cupcakes (any recipe will do)
- chocolate icing
- Nilla vanilla wafers for the face (Mr. Christie, you make good cookies)
- pretzels for the antlers
- red and brown smarties for the nose
- white chocolate for the eyes
Akbar Mashti Ice-cream
(saffron, rose water and pistachio)
Ingredients:
- heavy cream, frozen in a covered dish, cut into small pieces (one small carton of cream is plenty enough)
- good quality, softened but not melted vanilla ice-cream - 1 tub (this is for cheaters unless you would like to make your ice-cream from scratch)
- rose water (available at Persian food stores) 1/4 cup
- saffron (diluted in hot water - around 4 tbs of diluted saffron/water mixture)
- chopped unsalted pistachios (3/4 cup to add to ice-cream mixture) and some to top off ice-cream
Persimmon Ice-cream
Ingredients
Note" I bought a case of these persimmons at Mitra's in West Van, on Clyde Avenue. I have not tried this recipe with the Japanese persimmons (Diospyros kaki). I'm sure it'll be just as good and less expensive.
- 1 ¼ cup persimmon puree (from 5 Hachiya persimmons)
- ½ teaspoon vanilla extract
- 4 tablespoons honey (the more you add, the sweeter it gets. Keep in mind, the ripened fruit is already very sweet. But, it depends on personal taste)
- 3/4 cup organic heavy cream
- Pinch of salt
- chopped up raw pistachios for garnish
Note" I bought a case of these persimmons at Mitra's in West Van, on Clyde Avenue. I have not tried this recipe with the Japanese persimmons (Diospyros kaki). I'm sure it'll be just as good and less expensive.
Chaussures en chocolat
Lemon Buttermilk Sorbet
Ingredients:
- 1 cup sugar
- 2/3 cup fresh lemon juice
- 3 tbs lemon zest
- 3 cups buttermilk
- mint leaves or more zest for garnish
Pour all ingredients in a large bowl and stir until sugar dissolves. Pour into ice cream machine and churn. If you don't have an ice cream machine, put mixture in covered glass bowl in freezer (4 hours). Serve with mint leaves or more zest as garnish.
- 1 cup sugar
- 2/3 cup fresh lemon juice
- 3 tbs lemon zest
- 3 cups buttermilk
- mint leaves or more zest for garnish
Pour all ingredients in a large bowl and stir until sugar dissolves. Pour into ice cream machine and churn. If you don't have an ice cream machine, put mixture in covered glass bowl in freezer (4 hours). Serve with mint leaves or more zest as garnish.
Cointreau Orange and Limoncello Lemon Granita
This is super simple to make and so yummy. To make these delicious desserts, you will need the following:
- 1/4 cup sugar for each granita - 1 cup water for each granita - juice of two lemons and zest - juice of two oranges and zest - 2 tbs (or more) of Cointreau and 2 tbs (or more) of Limoncello DO NOT MIX THE 2 FRUIT JUICES Make a simple syrup by adding the sugar to the water. Bring to a boil and let cool. Add 1/2 of mixture to lemon juice and zest in one bowl and other half to orange juice and zest in another bowl. Add Cointreau to orange mixture and Limoncello to lemon mixture. Freeze and scoop out and put into frozen orange and lemon shells. You can also serve these as palette cleansers in between your meals. Pour a small amount in frozen shot glasses and serve. |
To serve ice cream, create a cranberry ice bowl!
Citrus Ice Bowl
To make the ice bowls, I use 2 aluminum mixing bowls (different sizes - see pic below) a small one that will go into the large one. Cut up fruits (in this case lemons and limes) and place in between 2 bowls making sure that one thicker piece is at center of large bowl so that the smaller bowl sits on top of it. Once the fruit has been placed inside the large bowl, place the small one on top and add a heavy weight to keep the small bowl from moving. Place in the freezer and add water. Let the water freeze and to remove the bowls and release the ice, leave at room temp for 2-3 min and the aluminum bowls should pop out.
Although I have chosen this for dessert page (for ex to serve ice cream in), I would also use this to serve cocktail shrimp. It would keep the shrimp cold and you can even add more ice to the bowl mixed in with the prawns.
Although I have chosen this for dessert page (for ex to serve ice cream in), I would also use this to serve cocktail shrimp. It would keep the shrimp cold and you can even add more ice to the bowl mixed in with the prawns.
When your tree gives you plums, you make plum cake!
Ingredients:
- 3 eggs (separate whites and yolks)
- 1/2 cup softened butter
- 1/2 cup white sugar
- 1 tbs brown sugar for caramelizing
- 1 tsp lemon zest
- 1 cup all purpose flour
- 1/2 tsp baking powder
- 1 1/4 cups plums, pitted and quartered
Preheat oven to 375. Grease pan. Arrange plums, skin down on pan and sprinkle brown sugar on top. Beat egg whites to get stiff peaks and set aside. In a large bowl, cream butter and sugar. Beat in egg yolks and lemon zest. Stir together the flour and baking powder into creamed mixture. Gently fold in egg whites. Spread batter evenly into pan with plums. Bake in oven at 375 for 40 minutes. Allow to cool on wire rack before serving.
- 3 eggs (separate whites and yolks)
- 1/2 cup softened butter
- 1/2 cup white sugar
- 1 tbs brown sugar for caramelizing
- 1 tsp lemon zest
- 1 cup all purpose flour
- 1/2 tsp baking powder
- 1 1/4 cups plums, pitted and quartered
Preheat oven to 375. Grease pan. Arrange plums, skin down on pan and sprinkle brown sugar on top. Beat egg whites to get stiff peaks and set aside. In a large bowl, cream butter and sugar. Beat in egg yolks and lemon zest. Stir together the flour and baking powder into creamed mixture. Gently fold in egg whites. Spread batter evenly into pan with plums. Bake in oven at 375 for 40 minutes. Allow to cool on wire rack before serving.