Homemade Marshmallow Cream

Ingredients:

3 large egg whites

2/3 cup plus 2 tablespoons sugar

3/4 cup light corn syrup

1 teaspoon pure vanilla extract

Instructions:

1. Beat egg whites together until light and frothy using an electric stand mixer with the whisk attachment. With the mixer running, slowly pour in 2 tablespoons sugar; beat until soft peaks form.
2. In a large saucepan, combine 1/3 cup water, corn syrup, and remaining 2/3 cup sugar. Place over medium heat and cook until boiling. Start cooking over medium heat stirring occasionally but never taking your eyes off it. Raise heat to medium high and continue cooking until mixture reaches the soft-ball stage, about 240 degrees F on a candy thermometer, it will take about 10-15 minutes. (The hot syrup may bubble up the sides, turn heat down briefly or remove pan from heat, once the syrup goes back down raise heat and continue cooking.)
3. Drape an old, clean kitchen towel over the front and side of the mixer, leaving one side open to pour in the syrup. With the mixer on low, slowly add hot syrup to egg-white mixture ( make sure kids and pets are not nearby, this could scar you for life, people(!) and scares the living daylights out of me!). Increase mixer speed to high and continue beating for 6-8 minutes. Add vanilla and continue to beat until mixture looks like marshmallow cream, 2-4 minutes more.
4. Allow to cool, spoon and store in tightly sealed jars in the refrigerator up to a month.

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Cinnamon Puff Pastry

Ingredients

1 8 1/2-oz sheet puff pastry dough
3 tbsp softened butter
1/4 cup sugar
1 tsp cinnamon
1/4 cup miniature chocolate chips
1 egg, lightly beaten
6 oz chocolate candy coating
Crushed nuts for decorating,optional

Instruction

You need to start with puff pastry dough that is thawed but still cool, so take it out of the freezer and let it sit at room temperature for about 30 minutes before you’re going to need it. Preheat the oven to 400 degrees Fahrenheit. Cover two baking sheets with parchment paper. Dust your work surface with flour, then roll out the sheet of puff pastry until it is about 14 inches long by 10 inches tall. Cut the sheet in half lengthwise, so you’re left with two long rectangles. Spread the butter on one half of the pastry. Mix together 2 tablespoons of sugar and the cinnamon, and sprinkle it generously on the buttered dough. Spread the chocolate chips evenly on top of the cinnamon. Brush the second pastry half with the beaten egg. Carefully lift the dough and place it, egg side down, on top of the chocolate chips. Press along the edges, then lightly run a rolling pin on top of the dough to seal them together. Use a pizza cutter or a sharp knife to cut the dough crosswise into 24 strips that are each about 1/2-inch wide. Gently twist the strips several times, then set them on a parchment-covered baking sheet. Press the ends down so they stay flat on the sheet. Repeat until all of the dough is formed into twists. Brush the twists with the beaten egg, and sprinkle them with the remaining 2 tablespoons of sugar. Bake at 400 degrees for 10-12 minutes, until they’re puffed and golden brown throughout. Rotate the trays halfway through baking so they bake evenly. Let the twists cool completely at room temperature. Melt the chocolate candy coating, then dip each end in the coating. If you want to add chopped nuts, sprinkle them on top of the coating while it’s still wet. 

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Cinnamon Roll Cheesecake Bites

INGREDIENTS

Crust:

• 4 sheets of graham crackers
• 1 tbsp. white sugar
• 2 tbsp. butter, melted

Cheesecake:

• 1 package (8 ounces) cream cheese, at room temperature
• 1/2 cup white sugar
• 1/2 tsp. vanilla extract
• 2 tsp. flour
• 1 egg, at room temperature

Cinnamon-sugar swirl

• 1/2 cup butter, at room temperature
• 1/2 cup brown sugar
• 2 tsp, flour
• 1 and 1/4 tsp. cinnamon

Cream cheese topping

• 1 and 1/2 cup powdered sugar
• 1/4 cup butter, at room temperature
• 1/2 tsp. vanilla extract
• 1 ounce cream cheese, at room temperature

INSTRUCTIONS

Crust

1. Preheat the oven to 350 degrees F. Line a regular sized muffin tin with 8 liners and fill up half of the other empty spaces with water. This ensures even baking. Spray the liners with non-stick spray. (Cinnamon sugar mixture gets sticky!)
2. In a food processor, pulse the graham crackers to crumbs. Stir in the sugar and melted butter. Press an even amount of graham cracker crust into the bottom of each muffin liner.
3. Press down the crust with a milk cap or the backside of a tablespoon measuring spoon and set aside.

Cheesecake

1. In a medium sized bowl, combine the softened cream cheese and white sugar. Beat until smooth and creamy. Add in the vanilla extract, flour, and a lightly beaten egg. Beat until combined.

Cinnamon-Sugar Swirl

1. Combine the butter, brown sugar, flour, and cinnamon. Stir until completely combined.
2. Spoon half of the cheesecake filling between the 8 cups. Then place about 1 teaspoon of the cinnamon sugar swirl on top of the cheesecake. Swirl the cinnamon sugar into the cheesecake with a toothpick.
3. Top the rest of the cheesecake filling on top and then place drops of the cinnamon sugar swirl on top of the cheesecake.
4. Swirl the cinnamon sugar (again) on top of the cheesecake with a toothpick (The cheesecakes should fill the muffin liners to the brim) and bake for 20-22 minutes. The centers will still jiggle a little bit, but the edges should be a very light brown.
5. Remove from the oven and let cool at room temperature for 1 hour and then transfer to the fridge and let cool for at least 2 hours.
6. The cheesecakes may have risen in the oven and will deflate quite a bit while cooling.

Cream cheese topping

1. Cream together the powdered sugar, butter, vanilla extract and cream cheese.
2. Spoon over the cooled cheesecakes and drizzle extra cream cheese frosting on top.

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Strawberry Chocolate Chip Muffins

Ingredients:

• 1 and 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 cup granulated sugar
• 1/4 cup light brown sugar, packed
• 1/2 cup + 2 Tablespoons unsweetened applesauce
• 1 egg white, beaten
• 2/3 cup diced strawberries
• 1/3 cup mini chocolate chips

Instructions:

Preheat oven to 350F degrees. Spray a muffin pan with nonstick cooking spray. Set aside.

In a large bowl, gently toss the flour, baking soda, and cinnamon. Set aside. In a separate bowl, whisk the brown sugar, granulated sugar, and applesauce together until no brown sugar lumps remain. Whisk in the beaten egg white until fully incorporated. Pour the wet ingredients into the dry ingredients and stir with a rubber spatula or large wooden spoon until just combined - do not overmix. Fold in the strawberries and chocolate chips.

Divide the batter evenly between 10 muffin cups. Bake for 15-20 minutes. Muffins will be lightly golden in color and a toothpick inserted in the middle should come out clean. Mine took about 17 minutes. Remove from the oven and place pan on a wire rack. Allow muffins to cool and enjoy!

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Chocolate Rum Swiss Roll Cake

INGREDIENTS

For cake

• Vegetable-oil cooking spray
• 1/4 cup sifted unsweetened Dutch-process cocoa powder, plus more for pan
• 1/3 cup plus 2 tablespoons sifted cake flour (not self-rising), plus more for pan
• Pinch of salt
• 3 large whole eggs plus 2 large egg yolks
• 1/2 cup granulated sugar
• 4 tablespoons (1/2 stick) unsalted butter, melted and cooled completely

For filling

• 1/4 cup water
• 1/4 cup plus 1 tablespoon sugar
• 2 tablespoons light rum
• 1 1/4 cups heavy cream

For decorating

• Unsweetened Dutch-process cocoa powder

INSTRUCTIONS

1. Prepare oven and baking sheet: Heat oven to 450 degrees, with rack in bottom half. Coat a 12 1/2-by-17 1/2-inch rimmed baking sheet with cooking spray. Line with parchment paper; coat with cooking spray. Dust with cocoa powder and tap out excess.
2. Combine dry ingredients: Whisk together cocoa powder, flour, and salt in a bowl.
3. Combine eggs and sugar: Bring about 2 inches of water to a simmer in a medium saucepan. In the heatproof bowl of an electric mixer set over (not in) simmering water, whisk eggs, yolks, and granulated sugar until sugar has dissolved and mixture is warm to the touch. Attach bowl to mixer fitted with whisk attachment; beat on medium-high speed for 2 minutes. Raise speed to high; beat until mixture is pale and thick, about 4 minutes more.
4. Add dry ingredients: Sift cocoa mixture over egg mixture; using a large rubber spatula, carefully fold. When almost incorporated, pour melted butter down side of bowl; gently fold to combine.
5. Bake: Using an offset spatula, spread batter evenly into prepared sheet. Bake cake until golden brown and springy to the touch, 6 to 7 minutes. Meanwhile, dust a clean kitchen towel with cocoa powder. Run a knife around sides of cake. Invert onto prepared towel, and remove parchment.
6. Roll into log and cool: While the sheet cake is still warm, gently roll, starting from one short side, into a log, incorporating the kitchen towel. Let the cake cool completely, rolled. (This will give the cake a "shape memory," so it will be easier to roll again with filling.)
7. Meanwhile, make rum syrup: In a small saucepan, combine the water and 1/4 cup sugar. Bring to a boil; reduce heat, and simmer until sugar has dissolved, about 3 minutes. Remove from heat; add rum, then let cool completely.
8. Fill cake and reroll: Unroll cake. Brush entire surface generously with cooled rum syrup. Whip cream and remaining tablespoon sugar until soft peaks form; spread over cake leaving a 1/2-inch border all around. Roll cake to enclose filling (without towel), starting at a short end. Wrap the towel around rolled cake, securing with clips or clothespins to help retain the shape.
9. Chill and serve: Refrigerate 30 minutes (or up to 3 hours). Dust with cocoa powder, cut into slices with a serrated knife, and serve.

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Oatmeal Cookies

Ingredients

• 1 cup Salted Butter, Softened
• 2 cups Brown Sugar
• 2 teaspoons Vanilla Extract
• 2 whole Eggs
• 1-1/2 cup All-purpose Flour
• 1 teaspoon Salt
• 1/2 teaspoon Baking Soda
• 3 cups Old Fashioned Oats

Instructions

Preheat the oven to 350 F.

In the bowl of an electric mixer (or using a hand mixer) beat together the butter and brown sugar until fluffy. Beat in vanilla. Add eggs, one at a time, scraping the bowl after each one.

Mix together the flour, salt, and baking soda in a medium sized bowl. Add it into the creamed mixture in 2 to 3 batches, mixing it until just combined. Mix in the oats until just combined.

Use your preferred size cookie scoop (or a regular spoon) to drop portions of dough onto a lightly greased cookie sheet, spacing them a couple inches apart. Bake for 12-13 minutes or until dark and chewy. If you'd like a crispier cookie, just cook a little longer!

Let them cool slight on the pan after removing from the oven, then transfer the cookies onto a plate for serving.

* Add 1/2 cup finely chopped nuts to the flour mixture if you'd like a nutty flavor and crunch.

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Homemade Fudgy Brownie Mix

Ingredients:

3/4 cup unsweetened cocoa powder

 1/2 teaspoon baking soda

 1/3 cup vegetable oil

 1/2 cup boiling water

 2 cups white sugar

 2 eggs

 1/3 cup vegetable oil

 1 1/3 cups all-purpose flour

 1 teaspoon vanilla extract

 1/4 teaspoon salt

Instructions:

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.

In a large bowl, stir together the cocoa and baking soda. Add 1/3 cup vegetable oil and boiling water. Mix until well blended and thickened. Stir in the sugar, eggs, and remaining 1/3 cup oil. Finally, add the flour, vanilla and salt; mix just until all of the flour is absorbed. Spread evenly into the prepared pan.

Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the cake comes out clean. Allow to cool before cutting into squares.

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Coffee Cake with Brown Butter Glaze

Ingredients:

Streusel
1/2 cup packed light brown sugar
1/2 cup cake flour
2 teaspoons cinnamon
1 teaspoon unsweetened cocoa powder
1/2 teaspoon salt
1/4 cup cold unsalted butter, cut into pieces

Cake
3 cups cake flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, softened to room temperature
1 1/2 cups sugr
3 large eggs
2 teaspoons vanilla extract
1 1/4 cups sour cream

Brown butter glaze
3 tablespoons unsalted butter
1 cup powdered sugar
2 teaspoons vanilla extract
1 tablespoon milk, if needed
pinch of salt

Instructions:

Preheat the oven to 350 degrees F. Butter and flour a 10-inch bundt cake pan and set aside. Butter and flour is key. Don't use cooking spray.

Streusel
Whisk together the sugar, flour, cinnamon, cocoa and salt. Add the butter pieces and using your hands, mix together the flour and butter until the flour is incorporated and in tiny pieces. It's okay if the mixture looks like sand.

Cake
In a small bowl, whisk together the flour, baking powder, soda and salt. In the bowl of your electric mixer, beat the butter on medium speed until creamy, then add the sugar and beat for 4 to 5 minutes on medium speed until fluffy, scraping down the sides if needed. Add the eggs one at a time, beating well for a minute or so after each addition. Add the vanilla and beat well. Beat in the sour cream, again scraping down the sides if needed.

Gradually add the dry ingredients with the mix on low speed. But until they are just incorporated. Spoon half of the batter into the greased bundt pan, then sprinkle with two thirds of the streusel. Add the remaining batter on top then finish off with the remaining streusel and swirl it into the batter with a knife. Bake until a wooden pick inserted into the cake comes out clean, about 45 to 55 minutes. My cake needed the full 55 and it was perfect. Remove the cake from the oven and allow to cool for 10 minutes. Invert the pan on a wire rack and allow the cake to cool completely. Don't attempt to move it or it will break apart.

Brown butter glaze
Add the butter to a small saucepan over medium heat. Whisk constantly until the butter begins to bubble and as soon as brown bits start to appear in the bottom of the pan, remove it from the heat. This will take about 5 minutes. Add the brown butter to a bowl and whisk in the sugar and vanilla extract. If the mixture is too thick to drizzle, whisk in the milk if needed. Pour over the cake once it has cooled and serve!

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Cookies and Cream Brownie Bites

Ingredients

• 1/2 cup unsalted butter, melted
• 1 cup granulated sugar
• 2/3 cup unsweetened cocoa powder
• 2 eggs
• 2 teaspoons vanilla extract
• 1 tablespoon brewed coffee
• 1/4 teaspoon salt
• 1/2 cup all-purpose flour
• About 28 Mini Oreos (bite sized)
• About 28 Cookies ’n Cream Hershey’s Kisses, unwrapped

Instructions

1. Preheat oven to 350°F. Spray mini cupcake pans with cooking spray or use mini cupcake liners. Place one Mini Oreo in each cavity.
2. Stir together melted butter, sugar, and cocoa. Stir in eggs, vanilla extract, coffee or water, and salt. Carefully stir in flour. (The coffee just adds a richness to the brownies, but you can use water if you prefer.)
3. Place about 1 tablespoon of batter in each cupcake cavity or liner, on top of the Oreo. Bake for 9-12 minutes, until the tops lose that shiny, wet look.
4. Let them cool for just a minute, then place one Kiss in the center of each brownie bite. Do not move or jiggle your pans or try to remove the bites before the Kiss has completely re-hardened or it will collapse. Cool completely, gently remove from the pan (a knife can help loosen if needed).
5. Store in an airtight container at room temperature. They can be frozen for up to 3 months.

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Cheesecake Brownie Cupcakes

Ingredients:

For the brownie batter:
4 large eggs
1¼ cups baking cocoa
1 teaspoon salt
1 teaspoon baking powder
1 Tablespoon instant espresso powder, mixed with 2 teaspoons water
2 teaspoons vanilla extract
2¼ cups sugar
1 cup unsalted butter, melted
1½ cups all-purpose flour

For the cheesecake filling:
1 (8-oz.) package cream cheese, softened
3 Tablespoons sugar
1 large egg yolk

Instructions:

Preheat the oven to 350ºF.

In a large bowl, whisk together the eggs, baking cocoa, salt, baking powder, espresso mixed with water, and vanilla until well combined.

Stir in the sugar and melted butter until well combined, then stir in the flour. (A firm rubber spatula works best.) Set brownie batter aside.

In a separate bowl, prepare the cheesecake filling by stirring together the cream cheese, sugar and egg yolk until well combined. Transfer the mixture to a pastry bag or plastic bag.

Grease a non-stick mini-muffin pan with cooking spray or butter and then spoon a tablespoon of brownie batter into the greased cups. Pipe a generous amount of cheesecake filling atop the brownie batter, and then top off each cup with an additional teaspoon of brownie batter.

Bake for about 12 minutes, or until a toothpick inserted comes out clean.

Let the brownie bites cool for 10 minutes in the pan and then transfer them to a cooling rack to continue cooling, or enjoy warm.

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Raspberry Truffle Brownie

Ingredients

Brownie

• 3/4 cup all-purpose flour
• 1 tsp cocoa powder
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1 pinch ground cinnamon
• 1/2 cup butter, cut into 1-inch pieces
• 1 1/4 cups bittersweet chocolate chips 
• 3/4 cup packed light-brown sugar
• 2 large eggs
• 1 1/2 Tbsp milk
• 1 1/2 tsp vanilla extract

Truffle Filling

• 1 cup semi-sweet chocolate chips
• 1 (8 oz) pkg cream cheese, softened
• 1/3 cup seedless raspberry jam
• 1/4 cup powdered sugar
• 3/4 tsp raspberry extract

Chocolate Ganache

• 1/3 cup semi-sweet chocolate chips
• 2 1/2 Tbsp heavy cream

Instructions

For the brownie:

• Preheat oven to 350 degrees. In a mixing bowl whisk together flour, cocoa powder, baking powder, salt and cinnamon, set aside. Melt butter along with 1 1/4 cups bittersweet chocolate chips in a microwave safe bowl in microwave on 50% power in 30 second intervals, stirring after each interval until melted and smooth. In a separate mixing bowl using a wooden spoon, mix together light-brown sugar and eggs until well blended. Stir in milk and vanilla, then pour in melted chocolate chip mixture and mix until combine. Slowly add in dry ingredients and mix just until combine. Pour mixture into a buttered 8 by 8-inch baking dish and spread into an even layer. Bake in preheated oven for about 35 minutes, until toothpick inserted into center doesn't come out covered in batter. Remove from oven and allow to cool completely.

For the truffle filling:

• Melt 1 cup semi-sweet chocolate chips in a microwave safe bowl on 50% powder in 30 second intervals, stirring after each interval until melted and smooth, set aside to cool slightly. In a mixing bowl, using an electric hand mixer set on medium speed, whip cream cheese until fluffy, about 2 minutes. Mix in raspberry jam, powdered sugar and raspberry extract. Pour melted chocolate chips into mixture then using a rubber spatula, fold until well combine. Spread mixture over cooled brownies. Cover baking dish tightly with plastic wrap then place in freezer for 15 - 20 minutes to allow truffle filling to set slightly (truffle filling won't ever set fully, mine was still soft and slightly runny but set enough to cut into squares after 15 minutes of freezing. Chill longer to further set if desired).

For the ganache:

• Melt remaining 1/3 cup semi-sweet chocolate chips along with 2 1/2 Tbsp heavy cream in a microwave safe bowl on 50% power in 30 second intervals, stirring after each interval until melted and smooth. Pour mixture into a piping bag or Ziploc bag and cut a small tip off corner. Drizzle over top of brownies (or cut into squares then drizzle over individual squares). If desired, sprinkle top lightly with cocoa powder and a tiny bit of cinnamon, then garnish with a fresh raspberry and mint leaves. Store in an airtight container at room temperature.

*If you don't want such a rich chocolate brownie then you can replace the bittersweet chocolate chips with semi-sweet or even milk chocolate chips for the brownie portion. You could also replace the semi-sweet chocolate chips in the ganache with milk chocolate chips.

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Crumb Cake

Ingredients

Crumbs

• 1 cup + 2 Tbsp (160g) all-purpose flour
• 1/3 cup (74g) packed light brown sugar
• 1/3 cup (72g) granulated sugar
• 1 tsp ground cinnamon
• 1/4 tsp salt
• 1/2 cup (4 oz) unsalted butter, melted

Cake

• 1 cup (143g) all-purpose flour
• 3/4 tsp baking powder
• 1/8 tsp baking soda
• 1/4 tsp salt
• 5 Tbsp (2.5 oz) unsalted butter, softened
• 1/2 cup (109g) granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 1/4 cup (2 oz) milk
• 1/4 cup (2 oz) sour cream

Instructions

• Preheat oven to 350 degrees. Butter an 8 by 8-inch baking dish then line with two sheets of parchment, butter parchment (alternately you can just butter and lightly flour the dish if you don't care to lift out the whole cake).

For the crumbs:

• In a mixing bowl whisk together brown sugar, granulated sugar, cinnamon and salt. Pour in melted butter (use a spatula to scrape out any excess) and stir to combine. Slowly add flour while mixing with a wooden spoon or spatula, and mix until no streaks of flour remain. Set aside to rest while cake batter is prepared.

For the cake:

• In a mixing bowl whisk together flour, baking powder, baking soda and salt for 20 seconds, set aside.
• In the bowl of an electric stand mixer fitted with the paddle attachment, whip together butter and granulated sugar until pale and fluffy. Mix in egg and vanilla. In liquid measuring cup used to measure milk, whisk together sour cream with milk. Add in 1/3 of the flour mixture to the butter mixture and blend just until combined, then add 1/2 of the milk mixture and mix just until combined. Repeat process once more, then end by mixing in last 1/3 of the flour mixture until nearly combined. Scape down sides and bottom of bowl using a rubber spatula and fold batter to fully incorporate.
• Pour batter into prepared baking dish and spread into an even layer. Break crumb mixture into pea size crumbs and drop evenly over batter. Bake in preheated oven until toothpick inserted into center comes out free of batter and cake doesn't sink when touched in center, about 32 - 35 minutes. Cool in cake pan 10 minutes, then using parchment overhang lift cake from pan and cool on a wire rack. Store in an airtight container.

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Almond Cake

Ingredients

For the crust:

1 and 1/2 cups graham cracker crumbs

1 and 1/2 cups sweetened flaked coconut, toasted

1/2 cup sliced almonds, toasted

1/4 cup sugar

1/2 cup (1 stick) unsalted butter, melted

For the filling:

4 8-ounce packages of cream cheese, at room temperature

1 cup sugar

4 large eggs

1 cup sweetened flaked coconut, toasted

1 tablespoon coconut extract

1 cup sliced almonds, toasted

For the glaze:

1 cup semisweet chocolate chips

3/4 cup heavy cream

1 and 1/2 teaspoons vanilla extract

Whole roasted almonds, toasted coconut, whipped cream, for garnish

Instructions

1. For the crust: Preheat the oven to 350 degrees.

2. Prepare your springform pan by wrapping it with aluminum foil to allow for extra three inches or so of foil to project above the sides.

3. In a food processor, pulse the graham crackers, almonds, coconut, and sugar to a fine crumb.

4. With the machine running, slowly add the melted butter and pulse until it resembles moist sand.

5. Press the mixture into the bottom and 1-inch up the sides of the pan.

6. Bake the crust for about 12 minutes, or until set and lightly browned.

7. Remove from the oven and let cool.

8.  Readjust oven temperature to 325 degrees.

9. For the filling: In a standing mixer fitted with the paddle attachment, beat the cream cheese and sugar until smooth.

10.  Add the eggs, one at a time, mixing well after each addition.

11. Add the coconut and coconut extract.

12.  Stop the mixer, and gently fold in the toasted almonds with a spatula until well combined.

13. Transfer the filling to the cooled crust and bake for about 1 hour and 15 minutes (until the crust is puffy and lightly browned).

14. Remove the cheesecake from the oven and let cool completely on a wire rack.

15. For the chocolate glaze: Combine the chocolate chips, cream, and vanilla in a small saucepan over medium heat, stirring frequently until smooth.

16.  Remove the pan from the heat and let cool to room temperature.

17. Pour the glaze over the cheesecake and spread evenly.

18.  Chill the cheesecake overnight or until firm and set.

19.  When ready to serve, run a knife around the perimeter of the pan to loosen the cake.  Release the pan sides and serve.

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Lava Peanut Butter Dark Chocolate Cake

Ingredients

• 200g dark chocolate, chopped
• 100g unsalted butter, chopped
• 2 eggs
• 2 egg yolks, extra
• 1/2 cup (110g) sugar
• 1/4 cip (35g) plain (all- purpose) flour
• Cocoa, for dusting

Instructions:

1.)    Preheat oven to 200 degrees Celcius. Place the chocolate and butter in a saucepan over low heat and stir until the chocolate is melted and smooth.

2.)     Place the eggs, extra yolks and sugar in a bowl and whisk until well combined. Add the chocolate mixture and flour and whisk again.

3.)    Spoon the mixture into the dariole moulds/ ramekins until it fills halfway

4.)    Make sure you grease the container really well, or the cake will stick to the sides after baking and won't come out.

5.)    Spoon some peanut butter and place it right in the centre of each mould.

6.)    Fill the remaining of the mixture into the moulds/ containers until it fills just below the top line. Don’t over- fill it because the cake will rise during baking.

7.)    Place moulds/ containers on a baking tray and bake for 16- 18 minutes or until the cake springs back when you touch the surface with your finger. Gently turn out the cakes immediately and dust with cocoa to serve.

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Coca-Cola Cake

INGREDIENTS:

For the Cake:
2 cups all-purpose flour
2 cups granulated sugar
1 teaspoon baking soda
½ teaspoon salt
½ teaspoon ground cinnamon
1 (12-ounce) can cola
1 cup unsalted butter, cut into small cubes
¼ cup unsweetened cocoa powder
2 eggs
½ cup buttermilk
1 teaspoon vanilla extract

For the Frosting:1 (12-ounce) can cola

½ cup salted butter, cut into small cubes
¼ cup unsweetened cocoa powder
4 cups powdered sugar, sifted

INSTRUCTIONS:

1. Make the Cake: Preheat oven to 350 degrees F. Grease a 9x13-inch baking pan.

2. In a large bowl, whisk together the flour, sugar, baking soda, salt and cinnamon.

3. In a small saucepan, stir together the cola, butter and cocoa powder over medium-high heat and bring to a boil, stirring occasionally. Pour into the flour mixture and stir with a rubber spatula until moistened.

4. In a small bowl, whisk together the eggs, buttermilk and vanilla until blended. Add to the batter, whisking constantly.

5. Pour the batter into the prepared pan and bake until a toothpick inserted into the center comes out clean, 35 to 40 minutes.

6. Make the Frosting: About 15 minutes before the cake is finished, begin the frosting. In a small saucepan, bring the cola to a boil over high heat and cook until the liquid is reduced to ½ cup, about 12 to 15 minutes. Stir in the butter and cocoa powder until the butter is melted, then remove from the heat. Add the powdered sugar about 1 cup at a time, whisking until smooth. Pour immediately over the hot cake in an even layer. Allow the cake to cool to room temperature before serving. Leftovers should be covered and stored at room temperature or in the refrigerator for up to 4 days.

 

Enjoy!

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Lemon Ice Cake with Strawberries Topping

Ingredients:

1 1/3 cups crushed graham crackers

1/4 cup butter, melted

1 cup sugar

1 envelope unflavored gelatin

2 tablespoons cornstarch

1 tablespoon finely shredded lemon peel

6 tablespoons lemon juice

6 tablespoons water

6 egg yolks, lightly beaten

1/4 cup butter, cut-up

1 32 ounce carton vanilla Greek yogurt

Topping

1 cup strawberries, quartered

2 tablespoon water

1 tablespoon sugar

1/2 cup whipping cream

3 tablespoon sugar

Instructions:

To make the crust: In a medium bowl combine fold butter into cookie crumbs until throughly combined.  Press into bottom of an 8 inch springform pan Set aside.

To make the filling: In a medium saucepan combine the sugar, gelatin, and cornstarch. Add lemon peel, lemon juice, and water. Cook and whisk over medium heat until thick and bubbly. Stir half the lemon mixture into the egg yolks. Return lemon-egg mixture to saucepan. Cook, whisking constantly, over medium heat until filling comes to gentle boil. Cook and whisk 2 minutes more. Remove from heat. Whisk in cut-up butter until melted. Transfer to a bowl; cover with plastic wrap. Cool 20 minutes. Place yogurt in a large bowl; gradually stir in lemon filling. Spoon into crust-lined pan. Cover and freeze overnight.

To make the topping:n a medium saucepan combine the strawberries, water and sugar. Cook and stir over medium heat until the liquid is slightly thickened and the strawberries are softened; set aside to cool. In a second bowl, beat whipping cream and sugar to soft peaks.

To serve: Loosen and remove sides of springform pan. Top ice box cake with whipped cream and strawberries.

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Chocolate and Orange Cake

Ingredients:

For the cake
1/2 spent (juiced) orange, cooked and puréed
300g | 10.5 oz chocolate buttons
100g | 3 1/2 oz or 7 tsbp unsalted butter
200g | 1 cup light brown sugar
100g | 1/2 cup ground almonds
150g | 1 1/4 cup self raising flour
2 tbsp cocoa powder
3 eggs

2 tbsp Campari or orange juice

1/4 tsp bicarbonate of soda
Pinch salt

For the syrup
Juice of 1 orange
Equal volume of water
100g | 1/2 cup caster sugar
2-3 tbsp Campari (or other orange liquer)

For the chocolate glaze
150g | 5.5oz dark chocolate buttons (or mix dark and milk)
2 tbsp butter
1 tbsp honey
Orange peel strips to decorate

Instructions:

Preheat the oven to 180C | 350F. Grease 1x20cm/8inch bundt tin.

Juice the orange. Keep the orange segments and set the juice aside.

Chop half of the juiced orange (peel and all) in small pieces and put in a pot. Cover with water and boil for 10-15m until soft. Blitz in a food processor (or small food chopper) with a couple tablespoons of water until puréed.

Melt the chocolate over a bain marie (or in a microwave but be careful the chocolate doesn't burn). Set aside to cool. Sift the flour, cocoa, soda, salt and almonds together.

Beat the butter and sugar for several minutes until light and creamy. Add the eggs, one at a time, with 1 tbsp of flour. Beat until well incorporated. Add the puréed orange and 1/3 of the flour and beat on low speed until well mixed.

Fold the melted chocolate and remaining flour mix  into the batter with a wooden spoon. The batter will be quite thick. Pour into the bundt tin and level.

Bake for 1h - 1h 10m until a skewer inserted in centre comes out clean or with a few small crumbs attached. Check the cake is firm on top. Cool in the tin and then carefully invert on to a drying rack.

To prepare the syrup, put equal amounts orange juice and water plus the sugar in a pot. Bring to the boil then simmer until syrup is reduced - about 5 minutes. Take off the heat and stir the Campari in. Brush the syrup over the cake with a pastry brush.

To make the glaze, melt the chocolate in a bain marie (or microwave), add the butter and honey and stir together. Put the cake on a rack with a piece of baking paper underneath. Pour or spoon the melted chocolate over the cake. Decorate with orange strips.

The cake keeps well at room temperature. In fact, it tastes even better on the second day when the flavours have had a chance to mellow. Server with some whipped cream and a spoonful some of the syrup.

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Puff Pastry Apple Strudel

INGREDIENTS:

3 apples, peeled, cored and thinly sliced or cubed 

1 teaspoon lemon juice

3 tablespoons sugar

1 tablespoon all-purpose flour

3/4 teaspoon ground cinnamon

1/4 cup dried cranberries

1/4 cup chopped walnuts, plus more for the top

1 egg

1 sheet of puff pastry, thawed

Glaze:

1/2 cup confectioners' sugar

2 teaspoons heavy cream or milk

INSTRUCTIONS

1. Heat the oven to 375°F. Line a large baking sheet with parchment paper.
2. Toss the apples with lemon juice then spirnkle the sugar, flour and cinnamon over them. Toss well. Add the cranberries and walnuts, toss again.
3. Beat the egg with a tablespoon of water in a small bowl.
4. Sprinkle flour on a work surface and unfold the pastry sheet. Flour a rolling pin and roll the puff pastry out to a 16 x 12 -inch rectangle.
5. With the short side facing you spoon the apples onto the bottom half and leave a 1-inch border around the edges.
6. Brush the border all the way around with egg.
7. Roll the puff pastry up and place seam side down on the baking sheet. Press the edges together well and tuck them under.
8. Brush the top with egg and cut slits in it for the steam to escape.
9. Bake about 35 minutes or until golden brown all over. Let cool.
10. In a small bowl whisk the confectioners sugar with the heavy cream until smooth. Drizzle over the strudel and sprinkle with a handful of chopped walnuts.
11. Cut into slices or slabs with a serrated knife. Store leftovers tightly covered up to 3 - 4 days.

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