Yummy.from.Mommy

Glazed chocolate cakes

2008-08-28T10:05:00.000-07:00

Makes

Ingredients

100g butter, at room temperature
1/2 cup brown sugar
2 tablespoons cocoa powder
1 tablespoon boiling water
1 egg, at room temperature
1/3 cup sour cream
3/4 cup self-raising flour
100g good-quality milk chocolate, chopped
Chocolate glace icing
200g good-quality dark chocolate, chopped
1/3 cup thickened cream

Method

Preheat oven to 180°C. Grease eight 1/3-cup capacity muffin holes.
Using an electric mixer, cream butter, sugar, cocoa powder and boiling water until well combined. Add egg and sour cream. Mix well.
Sift flour over butter mixture. Add milk chocolate and gently stir to combine. Three-quarter fill muffin holes with mixture. Bake for 18 to 22 minutes or until a skewer inserted into the centre comes out clean. Stand in pan for 5 minutes. Carefully turn out onto a wire rack.
Make chocolate glace icing: Combine chocolate and cream in a heatproof, microwave-safe bowl. Microwave, uncovered, on HIGH (100%) for 1 to 2 minutes, stirring every minute with a metal spoon, or until smooth and runny.
Working quickly, spoon glace icing over warm cakes. Serve warm or at room temperature.

Source

Super Food Ideas

Recipe by Janelle Bloom

Choc-chip date slice

2008-08-28T09:37:00.000-07:00

For a sensational tea-time slice, sandwich dates inside layers of cookie dough.

Preparation Time

10 minutes

Cooking Time

45 minutes

Makes

Ingredients

2 x 450g pkts Aunty Kath's chocolate-chip cookie dough
250g pitted dates, coarsely chopped

Method

Preheat oven to 180°C. Line a 16 x 25cm slice pan with non-stick baking paper, allowing the sides to overhang. Roll out half the dough between 2 sheets of non-stick baking paper to form a 16 x 25cm rectangle. Repeat with the remaining dough.
Place 1 portion of dough in the lined pan and press firmly over the base.
Scatter the dates over the biscuit base. Top with the remaining dough portion and press firmly to cover the filling. Bake in oven for 25 minutes. Cover with foil and bake for a further 15-20 minutes or until the slice is cooked through. Set aside to cool in the pan before cutting into squares to serve.

Source

Australian Good Taste

Recipe by Heidi Flett

Eclairs

2008-08-22T11:35:00.000-07:00

Makes

Ingredients

1 cup (250ml) thick cream, whipped
2 tbs icing sugar
1 tsp vanilla extract
150g dark chocolate, melted, cooled
Choux pastry
150g unsalted butter
1 1/2 cups (225g) plain flour
7 eggs

Method

To make pastry, place butter in a saucepan with 1 1/2 cups of water and simmer over low-heat until butter has melted. Add flour all at once and cook, stirring, until it comes away from the side of the pan. Add eggs, one at a time, beating after each (an electric handbeater may be useful here).
Preheat oven to 220°C. Grease 2 baking trays and line with baking paper. Attach a 1.5cm round nozzle to a piping bag. Fill bag with pastry mixture and pipe thirty 8cm lengths onto trays, allowing room for them to spread.
Bake for 20 minutes or until golden, then remove and immediately and cut a slit in the pastry to let air out. Allow to cool. Halve pastries.
Whip cream with sugar and vanilla and use to fill eclairs. Spread melted chocolate over top.

Source

delicious.

Recipe by Valli Little

Chocolate croissants

2008-08-22T11:34:00.001-07:00

Ingredients (serves 4)

2 sheets ready-rolled frozen puff pastry, partially thawed
8 tablespoons chocolate-hazelnut spread
1 egg, beaten

Method

Preheat oven to 180°C. Line a baking tray with baking paper.
Cut each sheet of pastry into 4 squares. Spread 1 tablespoon chocolate-hazelnut spread over each square, leaving a 1.5cm border around all edges.
Brush pastry edges lightly with egg. Roll up each square from corner to corner, pressing gently to seal. Shape pastry rolls into croissants. Place on prepared tray. Brush with egg.
Bake for 20 minutes or until pastry is golden and puffed. Serve warm.

Source

Super Food Ideas

Recipe by Alison Roberts

Herb twists

2008-08-22T11:30:00.000-07:00

Makes

Ingredients

4 sheets puff pastry, thawed
1 egg, beaten
2 tablespoons parmesan, finely grated
1/3 cup chopped mixed fresh herbs

Method

Lay 2 sheets of thawed puff pastry on an even work surface. Brush each sheet with beaten egg, then sprinkle 2 tablespoons finely grated parmesan and 1/3 cup chopped mixed fresh herbs, such as flat-leaf parsley, chives, basil and mint.
Top each sheet of pastry with another sheet, gently pressing down. Using a small sharp knife, cut pastry into 2cm-wide strips.
Using both hands, shape each strip into a twist. For better effect, the twists should be not too perfect and slightly loose, so you can see the herbs. Bake in a pre-heated 210°C oven for 15-20 minutes or until golden and cooked through. Serve with drinks or as a snack.

Source

Simply Food

Recipe by Kate Murdoch

Vegetarian pastry pizzas

2008-08-22T11:10:00.000-07:00

Ingredients (serves 4)

2 sheets frozen reduced-fat puff pastry
220g tub cherry bocconcini, drained
1 zucchini
4 tbs (1/3 cup) tomato and basil pasta sauce
2 tbs fresh oregano leaves

Method

Preheat 2 baking trays in the oven at 220°C.
Remove pastry from the freezer to thaw slightly while you prepare the toppings. Tear the bocconcini in half and drain on paper towel. Season with salt and pepper. Slice zucchini into very thin rounds.
Halve the pastry sheets and fold in the sides of each piece to make a 5mm border. Place on sheets of baking paper, then spread with pasta sauce. Top with zucchini, bocconcini and oregano. Remove trays from oven and place baking paper with pizzas onto the hot trays. Bake for 12 minutes or until puffed and golden.

Source

delicious.

Recipe by Kate Tait

Fruit cake with yoghurt & nut sauce

2008-08-22T11:08:00.000-07:00

Ingredients (serves 4)

1/4 cup (20g) shredded coconut, lightly toasted
1/2 cup sliced peaches in natural juice
1/2 cup (130g) vanilla or honey yoghurt
4 slices light fruit cake
100g pkt honey roasted flavoured mixed nuts, roughly chopped

Method

Heat a small frying pan over a medium heat. Add the coconut and cook for 3-4 minutes or until golden.
Combine the fruit and yoghurt.
Divide the cake among serving plates. Drizzle with the yoghurt mixture and top with the nuts and coconut.

Source

Fresh Living

Recipe by Wendy Brodhurst

Banana & date ice-cream cake

2008-08-22T10:44:00.000-07:00

Preparation Time

20 minutes

Ingredients (serves 8)

4 large ripe bananas, peeled, cut crossways into eight slices
200g (1 layer) 16cm-square bought unfilled sponge cake
170g (about 8) fresh dates, pitted, coarsely chopped
2 tbs marsala
1L light & creamy 97 per cent fat-free vanilla ice-cream softened slightly
3 tsp cocoa powder
Extra cocoa powder, to dust

Method

Line the base and 2 opposite sides of an 11 x 21cm (base measurement) loaf pan with non-stick baking paper, allowing it to overhang slightly. Place banana slices on a baking tray and place in the freezer for 3 hours or until frozen.
Cut cake layer in half. Trim halves to line the base of the prepared pan. Combine dates and marsala in a bowl. Set aside for 20 minutes to macerate.
Place banana in the bowl of a food processor and process, scraping down the side of the bowl occasionally, until smooth and creamy. Transfer to a large bowl. Add the ice-cream and dates and stir until combined.
Spoon ice-cream mixture over the cake in the pan and smooth the surface. Dust with cocoa powder. Cover with foil and place in the freezer for 8 hours or until firm.
Use paper to lift ice-cream cake from the pan. Transfer to a serving platter. Dust with extra cocoa powder, if necessary. Cut into slices to serve.

Source

Australian Good Taste

Recipe by Jan Purser

Triple-choc brownies

2008-08-22T10:43:00.001-07:00

Ingredients (serves 8)

200g good-quality dark chocolate, chopped
200g butter, chopped
1 1/2 cups dark brown sugar
3 eggs, beaten
1 teaspoon vanilla essence
200g good-quality milk chocolate, chopped
21/4 cups (200g) walnuts, chopped
1/3 cup plain flour
1/4 cup cocoa powder
vanilla ice-cream and hot chocolate fudge sauce (see note), to serve

Method

Preheat oven to 180°C. Grease a 3cm deep, 16cm x 26cm (base) slab pan. Line with baking paper, allowing 2cm overhang at both long ends.
Combine dark chocolate and butter in a heatproof, microwave-safe bowl. Microwave, uncovered, on MEDIUM-HIGH (70%) for 1 to 2 minutes, stirring every minute with a metal spoon, until almost melted. Stir until smooth. Stir in sugar.
Add eggs and vanilla to chocolate mixture. Mix well. Stir in milk chocolate and walnuts. Sift flour and cocoa together over chocolate mixture. Stir to combine.
Spread brownie mixture into prepared pan. Smooth surface. Bake for 30 minutes or until a skewer inserted into the centre has moist crumbs clinging. Set aside to cool.
Cut brownie into pieces. Serve with ice-cream and chocolate fudge sauce.

Notes & tips

Chocolate fudge sauce: Combine 200g good-quality dark chocolate with 3/4 cup thickened cream in a heatproof, microwave-safe bowl. Microwave on MEDIM-HIGH (70%) in 1-minute bursts, stirring with a metal spoon until smooth.

Source

Super Food Ideas

Recipe by Alison Roberts

Chocolate cheesecake brownie slice

2008-08-22T10:42:00.001-07:00

If you're a fan of chocolate, cheesecakes, brownies and slices, what could be more perfect than this recipe?

Makes

18 pieces

Ingredients

Cheesecake mixture
250g cream cheese, cubed, at room temperature
1/2 cup (115g) caster sugar
2 eggs
1 tsp vanilla essence
1/4 cup (40g) plain flour
Milk chocolate mixture
180g milk chocolate, chopped
160g butter, cubed
3/4 cup (155g) brown sugar
3 eggs, whisked
3/4 cup (115g) plain flour

Method

Preheat oven to 170°C. Line a 16cm x 26cm (base) slab pan with non-stick baking paper.
For the cheesecake mixture, use an electric beater to beat cream cheese and sugar until smooth. Beat in the eggs. Stir in vanilla extract and flour.
For the chocolate mixture, melt the chocolate and butter in a medium microwave-safe bowl on Medium/50% power, stirring every minute for 1-2 minutes. Cool slightly. Add the sugar and eggs, and mix well. Stir in the flour.
Spoon cheesecake mixture and chocolate mixture alternately into the pan. Make a swirled pattern with a fine skewer. Bake 20-25 minutes or until crumbs cling to a skewer when inserted. Set aside to cool completely.

Notes & tips

Tip: Most brownies are best eaten the day after they are made.

Source

Fresh Living

Recipe by Alison Roberts

Brownies ice cream and hot fudge sauce

2008-08-22T10:38:00.000-07:00

Ingredients (serves 6)

300g good-quality dark chocolate, plus extra shaved chocolate to serve
175g unsalted butter, chopped
1 tsp vanilla extract
1/3 cup (80ml) amaretto*
1 3/4 cups (350g) firmly packed brown sugar
3 eggs
1 1/2 cups (225g) plain flour, sifted
1 tsp baking powder
500ml vanilla or almond ice cream
Fudge sauce
200g dark chocolate
3/4 cup (185ml) evaporated milk

Method

Preheat the oven to 170°C. Grease 6 holes of a non-stick jumbo (Texas) muffin pan.
Roughly chop 200g chocolate. Place in a heatproof bowl over a pan of simmering water with butter, vanilla and amaretto (ensure bowl doesn't touch water) and stir until chocolate is melted and smooth. Remove from heat and stir in sugar. Add eggs one at a time, beating well after each addition. Stir in flour, baking powder and a pinch of salt. Finely chop remaining 100g chocolate and stir in. Divide among muffin holes and bake for 25 minutes or until brownies begin to crack on top. They'll still be a little moist when a skewer is inserted into centres.
Leave in pan to cool for 5 minutes. Run a knife around the outside of brownies and transfer to a wire rack to cool.
For the fudge sauce, place chocolate and milk in a pan over very low heat and stir for 2-3 minutes until melted. Pour into a bowl to cool. (This sauce can be made up to 5 days in advance, covered and kept in the fridge. Reheat in a pan over very low heat.)
To serve, place a brownie on each plate, top with a scoop of ice cream, drizzle with sauce and sprinkle with shaved chocolate.

Notes & tips

* Amaretto is from bottle shops.

Source

delicious.

Recipe by Valli Little

Chocolate cream cheese brownies

2008-08-22T10:37:00.002-07:00

Makes

Ingredients

200g good-quality dark
chocolate, chopped
200g unsalted butter, softened
1 1/4 cups brown sugar
4 eggs
1/2 cup plain flour
1/4 cup cocoa powder
1/2 teaspoon baking powder
250g cream cheese, softened
1/4 cup caster sugar
1 teaspoon vanilla essence

Method

Preheat oven to 180°C. Grease a 4cm deep, 16cm x 26cm (base) slab pan. Line with baking paper, allowing a 2cm overhang at both long ends.
Place chocolate in a heatproof, microwave-safe bowl. Microwave, uncovered, on MEDIUM (50%) for 2 to 3 minutes, stirring every minute with a metal spoon, or until almost melted. Stir until smooth.
Meanwhile, using electric beaters, cream butter and brown sugar until pale. Add 3 eggs, 1 at a time, mixing until well combined (mixture may curdle slightly). Sift flour, cocoa and baking powder over butter mixture and fold in until almost combined. Add melted chocolate and mix well. Transfer to another bowl.
Rinse beaters and bowl. Beat cream cheese, caster sugar and vanilla until soft and creamy. Add remaining egg and beat for a further 2 minutes. Spread half the chocolate mixture over base of prepared pan. Using half the cheese mixture, drop heaped teaspoons cheese mixture over the top. Cover with remaining chocolate mixture. Dollop over remaining cheese mixture. Using a flat-bladed knife, swirl mixture to create a rippled effect. Bake for 40 minutes or until a skewer inserted into the centre has moist crumbs clinging. Allow to cool in pan. Use paper to lift out slice. Cut into pieces and serve.

Source

Super Food Ideas

Recipe by Alison Adams

Gluten-free chocolate & pecan brownies

2008-08-22T10:37:00.001-07:00

Preparation Time

30 minutes

Cooking Time

40 minutes

Makes

20 pieces

Ingredients

100g pecans, coarsely chopped
150g Nuttelex dairy-free margarine
150g Lindt Excellence 70 per cent cocoa dark chocolate, coarsely chopped
35g (1/3 cup) cocoa powder
80ml (1/3 cup) hot water
150g good-quality white chocolate, coarsely chopped
270g (1 1/3 cups, firmly packed) brown sugar
40g (1/3 cup) almond meal
60g (1/3 cup) rice flour
50g (1/3 cup) gluten-free plain flour
4 eggs
Pure icing sugar, to dust

Method

Preheat oven to 180°C. Line the base and sides of a square 23cm (base measurement) cake pan with non-stick baking paper, allowing it to overhang. Spread the pecans over a baking tray and bake in oven for 5 minutes or until toasted. Set aside to cool.
Combine margarine, dark chocolate, cocoa and water in a heatproof bowl over a saucepan half-filled with simmering water (make sure the bowl doesn't touch the water). Use a metal spoon to stir for 8 minutes or until chocolate melts and mixture is smooth. Remove from heat.
Add the pecans, white chocolate, sugar, almond meal and combined flours, and stir until well combined.
Use an electric beater to beat the eggs in a bowl for 5 minutes or until thick and pale. Use a metal spoon to gently fold half the egg into the chocolate mixture until just combined. Repeat with the remaining egg. Pour the chocolate mixture into the prepared pan and bake in oven for 25 minutes or until a skewer inserted into the centre comes out clean. Set aside to cool. Dust with icing sugar and cut into pieces to serve.

Source

Australian Good Taste

Recipe by Nadia French

Mixed berry cheesecake brownies

2008-08-22T10:35:00.001-07:00

Preparation Time

10 minutes

Cooking Time

65 minutes

Makes

Ingredients

Melted butter, to grease
100g good-quality dark chocolate, chopped
125ml (1/2 cup) warm water
60g reduced-fat dairy spread
155g (3/4 cup, firmly packed) brown sugar
2 eggs, lightly whisked
75g (1/2 cup) plain flour
50g (1/3 cup) self-raising flour
50g (1/2 cup) cocoa powder
1 x 250g pkt light cream cheese
240g (1 cup) low-fat ricotta
55g (1/4 cup) caster sugar
1 egg, extra, lightly whisked
1 x 300g pkt frozen mixed berries (Sara Lee brand)

Method

Preheat oven to 180°C. Brush a 20 x 30cm (base measurement) slab pan with melted butter to lightly grease. Combine the chocolate, water and dairy spread in a medium saucepan over low heat. Cook, stirring, for 5 minutes or until chocolate melts and mixture is smooth. Remove from heat. Add the brown sugar and stir to combine. Set aside for 5 minutes to cool.
Add the egg, combined flours and cocoa powder and stir to combine. Spoon mixture into prepared pan and smooth the surface.
Use an electric beater to beat cream cheese, ricotta, caster sugar and extra egg in a bowl until smooth. Stir in half the berries. Pour the cream-cheese mixture over the chocolate mixture and sprinkle with the remaining berries.
Bake in oven for 50-60 minutes or until topping is set. Remove from oven. Set aside for 30 minutes to cool before placing in the fridge to cool completely. Cut into 24 pieces to serve.

Source

Australian Good Taste

Recipe by Sarah Hobbs

Mixed-chocolate brownies

2008-08-22T10:33:00.000-07:00

Combine dark and white chocolate to make these perfect low fat treats.

Preparation Time

15 minutes

Cooking Time

25 minutes

Makes

Ingredients

Melted butter, to grease
85g good-quality dark chocolate, chopped
2 tsp instant coffee powder
125ml (1/2 cup) warm water
60g light pro-activ spread (Flora brand)
155g (3/4 cup, firmly packed) brown sugar
2 eggs, lightly whisked
75g (1/2 cup) plain flour
50g (1/3 cup) self-raising flour
50g (1/2 cup) cocoa powder
50g (1/4 cup) white choc bits
2 tsp icing sugar mixture
2 tsp cocoa powder, extra

Method

Preheat oven to 180°C. Brush a square 19cm (base measurement) slab pan with melted butter to lightly grease. Line the base and sides with non-stick baking paper, allowing it to overhang.
Combine the dark chocolate, instant coffee, water and pro-activ spread in a small saucepan over medium heat. Cook, stirring, for 5 minutes or until chocolate melts and mixture is smooth. Remove from heat and stir in the sugar. Set aside for 10 minutes to cool.
Add egg, combined sifted flours and cocoa powder, and stir until combined. Fold in the choc bits. Spoon into the prepared pan and smooth the surface.
Bake in preheated oven for 20 minutes or until a skewer inserted into the centre comes out slightly sticky. Set aside in the pan for 20 minutes to cool completely and set.
Dust with combined icing sugar and extra cocoa powder. Cut into 16 pieces to serve.

Source

Australian Good Taste

Recipe by Emma Braz

Mocha chocolate brownies

2008-08-22T10:31:00.000-07:00

Ingredients (serves 8)

200g good-quality dark chocolate, broken into pieces
125g butter
1 cup brown sugar
1/3 cup light olive oil
3 eggs, lightly beaten
2 tablespoons strongly brewed espresso coffee
1/2 cup plain flour
1/2 teaspoon baking powder
1/4 cup cocoa powder
1 litre vanilla ice-cream, to serve
Chocolate sauce
200g good-quality dark chocolate, broken into pieces
200ml thickened cream

Method

Preheat oven to 180°C. Grease a 3cm-deep, 16cm x 25cm (base) slab pan. Line with baking paper, allowing a 2cm overhang at both long ends.
Place chocolate and butter in a large, heatproof, microwave-safe bowl. Microwave, uncovered, on medium (50%) for 1 minute or until almost melted. Stir with a metal spoon until smooth. Add brown sugar and oil. Stir to combine. Whisk in eggs and coffee.
Sift flour, baking powder and cocoa together over chocolate mixture. Using a large metal spoon, gently fold mixture (be careful not to over-mix). Pour into prepared pan. Bake for 40 minutes or until top begins to crack. Remove from oven and set aside for 30 minutes.
Make chocolate sauce: Meanwhile, combine chocolate and cream in a microwave-safe bowl. Microwave on medium (50%) for 1 to 2 minutes or until chocolate is almost melted. Stir until smooth.
Cut brownies and place in serving bowls. Top with 1 scoop of ice-cream and drizzle with chocolate sauce. Serve.

Source

Super Food Ideas

Recipe by Michelle Noerianto

White chocolate & macadamia brownies

2008-08-22T10:28:00.000-07:00

Preparation Time

10 minutes

Cooking Time

55 minutes

Makes

Ingredients

Melted butter, to grease
150g white chocolate, chopped
150g unsalted butter
3 eggs, lightly whisked
150g (1 cup) plain flour
60g (1/2 cup) whole milk powder
60g (1/4 cup) caster sugar
1/4 tsp baking powder
180g white chocolate, extra, chopped
145g (1 cup) whole macadamia nuts

Method

Preheat oven to 180°C. Brush a 20cm (base measurement) square cake pan with the melted butter to grease. Line the base and sides with non-stick baking paper, allowing it to overhang the sides.
Place the chocolate and butter in a small saucepan over low heat. Cook, stirring often, for 5 minutes or until chocolate and butter melts and are well combined. Set aside to cool slightly. Add the eggs to the cooled butter mixture and stir with a wooden spoon until well combined.
Sift the flour, milk powder, sugar and baking powder into a medium bowl. Stir in the extra chopped chocolate and macadamia nuts. Add the butter mixture and stir until just combined.
Pour into the prepared pan and bake in preheated oven for 50 minutes or until moist crumbs cling to a skewer when inserted into the centre. Remove from oven and set aside to cool completely in the pan.
Cut into 16 squares.

Notes & tips

To freeze (for up to 2 weeks): Place in single layers between sheets of non-stick baking paper in an airtight container. Label, date and freeze.
To thaw: Place in the fridge for 8 hours. Remove from the fridge and set aside for 30 minutes to bring to room temperature.

Source

Australian Good Taste

Recipe by Cherise Kosh

Peanut butter & chocolate brownies

2008-08-22T10:24:00.000-07:00

Every slice of this marbled chocolate slab features swirls of creamy peanut butter - and that's just the beginning of this decadent dessert.

Preparation Time

20 minutes

Cooking Time

45 minutes

Ingredients (serves 12)

Melted butter, to grease
150g dark chocolate, coarsely chopped
100g butter, chopped
215g (1 cup) caster sugar
75g (1/2 cup) plain flour
2 tbs cocoa powder
2 eggs
200g (3/4 cup) Woolworths Select crunchy peanut butter

Method

Preheat oven to 160°C. Brush a 16 x 26cm (base measurement) slab pan with melted butter to grease. Line base and 2 long sides with non-stick baking paper, allowing the sides to overhang.
Place the chocolate and butter in a large heatproof bowl over a saucepan half-filled with simmering water (make sure the bowl doesn't touch the water). Use a metal spoon to stir until the chocolate melts and mixture is smooth.
Combine the sugar, flour and cocoa powder in a bowl. Add chocolate mixture and eggs and stir until just combined. Pour into prepared pan. Spoon peanut butter over brownie mixture and use a round-bladed knife to create swirls.
Bake in oven for 35-40 minutes or until crumbs cling to a skewer inserted into the centre. Set aside to cool completely. Cut into slices to serve.

Source

Australian Good Taste

Recipe by Michelle Southan

Christmas brownies

2008-08-22T10:22:00.001-07:00

Makes

Ingredients

250g butter, chopped
250g good-quality dark chocolate, chopped
3 eggs
1 cup firmly-packed brown sugar
3/4 cup plain flour, sifted
1/4 cup self-raising flour, sifted
1 cup frozen raspberries
1/2 cup white chocolate bits
icing sugar mixture, to serve

Method

Preheat oven to 170°C. Lightly grease a 4cm-deep, 27cm x 17cm (base) slice pan. Line with baking paper, allowing a 2cm overhang at both long ends.
Place butter and dark chocolate in a heatproof, microwave-safe bowl. Microwave on medium-high (75%) for 2 to 3 minutes, stirring every minute with a metal spoon, or until smooth and melted. Set aside for 5 minutes to cool slightly.
Using an electric mixer, beat eggs and For neighbours sugar until light and fluffy. Add chocolate mixture. Beat to combine. Fold in flours.
Pour half the mixture into prepared pan. Sprinkle with raspberries and white chocolate bits. Pour over remaining mixture. Bake for 35 minutes or until just firm to touch (see note). Allow to cool completely in pan. Refrigerate for 4 hours or until firm.
Lift brownie from pan. Cut into squares. Dust with icing sugar. Pack into boxes.

Notes & tips

Brownies are best kept in an airtight container in a cool place, or in the fridge if the weather is very hot. Brownies can also be stored in the freezer for up to 3 months.
Make sure an adult checks whether brownie is firm to touch.

Source

Super Food Ideas

Recipe by Tracy Rutherford

Triple choc brownies

2008-08-22T10:16:00.000-07:00

Makes

16 pieces

Ingredients

200g dark chocolate, chopped
200g unsalted butter, cubed
3/4 cup (155g) brown sugar
3 eggs, whisked
100g Nestle milk choc bits
100g Nestle white choc bits
3/4 cup (115g) plain flour

Method

Preheat oven to 170°C. Line a 18cm (base) square cake pan with non-stick baking paper.
Place the chocolate and butter in a medium microwave-safe bowl. Microwave on Medium/50% power, stirring every minute, for 1-2 minutes until melted. Set aside to cool slightly.
Add the sugar and eggs to the chocolate mixture and mix until combined. Stir in the choc bits and flour until well combined. Pour into the pan.
Bake for 25 minutes or until crumbs cling to a skewer when inserted. Set aside to cool completely.

Notes & tips

Tip: Most brownies are best eaten the day after they are made.

Source

Fresh Living

Recipe by Alison Roberts

Chocolate rum raisin brownies

2008-08-22T10:15:00.001-07:00

Makes

8 squares

Ingredients

1/2 cup flame raisins
2 tablespoons rum
200g dark chocolate, broken into pieces
125g butter
1 cup brown sugar
1/3 cup light olive oil
3 eggs, lightly beaten
1 teaspoon vanilla extract
1/2 cup plain flour
1/2 teaspoon baking powder
1/4 cup cocoa
icing sugar, for dusting

Method

Preheat oven to 180°C. Grease and line a 25cm x 16cm x 3cm rectangular pan. Place the raisins in a small bowl and pour over the rum. Set aside to soak while preparing the remaining ingredients.
Place the chocolate and butter in a microwave-safe bowl. Microwave uncovered on medium (50 per cent) for 1 minute, or until almost melted. Add the brown sugar and olive oil, and stir to combine. Whisk in the eggs and vanilla.
Sift the flour, baking powder and cocoa into the chocolate mixture, and fold gently. Stir in the rum and raisins, and fold through quickly to combine, being careful not to over-mix. Pour into the pan and bake for 40 minutes, or until just cooked when a skewer inserted in the centre comes out clean. Dust with icing sugar and slice.

Source

Australian Country Style

Recipe by Michelle Noerianto

Butterscotch brownies

2008-08-22T10:09:00.000-07:00

Ingredients (serves 16)

100g butter, chopped
1 cup brown sugar
2 eggs, beaten
1 teaspoon vanilla essence
1 cup plain flour, sifted
2 teaspoons baking powder
1/2 cup unsalted roasted peanuts, chopped
100g Jersey caramels, roughly chopped
pure icing sugar, to serve

Method

Preheat oven to 180°C. Grease and line a 4.5cm deep, 18cm (base) square cake pan.
Melt butter in a saucepan over medium heat. Transfer to a bowl. Add sugar, eggs and vanilla. Mix well. Stir in flour, baking powder and peanuts. Spread mixture into pan. Sprinkle with caramels.
Bake for 22 to 25 minutes or until firm and crisp on top. Allow to cool in pan. Cut into squares. Dust with icing sugar to serve.

Source

Super Food Ideas

Recipe by Julie Jansen

Raspberry cheesecake brownies

2008-08-22T10:07:00.000-07:00

Makes

Ingredients

200g good-quality dark chocolate
200g unsalted butter, softened
400g caster sugar
5 eggs
110g plain flour, sifted
400g cream cheese
1 tsp vanilla extract
120g fresh raspberries

Method

Preheat the oven to 170°C. Grease and line a 20 x 30cm lamington pan.
Place the chocolate in a bowl over a pan of simmering water until melted. Set aside to cool slightly.
Cream the butter and 250g of the caster sugar until pale, then add 3 of the eggs, one at a time, beating well after each addition. Stir in the melted chocolate, then fold in the flour. Spread three-quarters of the mixture into the lined pan.
In a separate bowl, beat the cream cheese, remaining sugar and eggs and the vanilla extract until smooth, then spread over the chocolate base.
Dollop the remaining chocolate mixture over the cream cheese layer and use a fork to swirl the chocolate. Poke the raspberries into the top and bake in the oven for 40-45 minutes.
Set aside to cool, then cut into squares and serve.

Source

delicious.

Recipe by Valli Little

Peppermint Crisp brownies

2008-08-22T09:59:00.000-07:00

Take a classic chocolate bar and turn it into these minty, chocolaty brownies.

Makes

Ingredients

1/3 cup strong black coffee
250g dark chocolate, roughly chopped
180g butter, chopped
1 1/2 cups plain flour
1/2 cup cocoa powder
1 1/2 cups brown sugar
3 eggs, lightly beaten
4 x 35g Peppermint Crisp bars, roughly chopped
thick cream, to serve

Method

Preheat oven to 180°C. Grease and line a 20cm base measurement square cake pan.
Place coffee, chocolate and butter into a saucepan. Stir over low heat for 3 to 4 minutes or until smooth and melted. Transfer to a bowl. Cool for 10 minutes.
Sift flour and cocoa into a bowl. Add sugar. Stir to combine. Make a well in the centre. Add chocolate mixture, eggs and three-quarters of Peppermint Crisp. Stir with a large metal spoon until combined.
Pour into cake pan. Bake for 45 minutes or until crumbs cling to a skewer inserted into centre. Allow to cool in pan.
Cut into squares, top with cream and sprinkle with remaining Peppermint Crisp.

Source

Super Food Ideas

Recipe by Dixie Elliott

Chocolate caramel brownie

2008-08-21T15:48:00.001-07:00

These brownies are an ideal Easter treat.

Makes

Ingredients

125g unsalted butter
200g dark chocolate, chopped
3/4 cup caster sugar
3 eggs, lightly beaten
1 cup plain flour, sifted
2 x 110g packets caramel Easter eggs (we used Red Tulip)
cocoa powder, to serve

Method

Preheat oven to 180°C/160°C fan-forced. Grease an 18cm x 28cm rectangular slice pan. Line base and sides with baking paper, allowing a 2cm overhang at all sides.
Place butter and chocolate in a saucepan over low heat. Cook, stirring, for 2 to 3 minutes or until smooth and combined. Remove from heat. Stir in sugar. Set aside for 5 minutes.
Stir in beaten eggs and flour. Pour mixture into prepared pan. Spread top evenly with a spatula. Press chocolate eggs in brownie mixture. Bake for 25 minutes or until brownie is firm to touch. Cool in pan. Cut into 15 squares. Serve dusted with cocoa powder.

Source

Simply Food

Recipe by Kim Coverdale

Banana chocolate cake

2008-08-21T15:45:00.001-07:00

Ingredients (serves 8)

1 1/2 cups wholemeal self-raising flour
3/4 cup self-raising flour
2/3 cup cocoa powder
1/2 teaspoon bicarbonate of soda
1 cup caster sugar
2 eggs, lightly beaten
2 large, over-ripe bananas, mashed (see note)
3/4 cup buttermilk
1/2 cup vegetable oil
Icing
1 1/2 cups icing sugar mixture
1 tablespoon cocoa powder
2 to 3 tablespoons milk, warmed

Method

Preheat oven to 180°C. Lightly grease an 8-cup capacity, 24cm fluted ring tin. Sift flours, cocoa and bicarbonate of soda into a bowl. Add husks from sieve. Add sugar. Stir to combine. Make a well in the centre.
Combine eggs, banana, buttermilk and oil in a jug. Pour into well. Stir to combine.
Spoon cake mixture into prepared tin. Smooth surface. Bake for 40 to 45 minutes or until a skewer inserted into the centre comes out clean. Stand cake for 5 minutes in tin. Turn out onto a wire rack to cool.
Make icing: Sift icing sugar and cocoa into a bowl. Add milk. Using a wooden spoon, mix until smooth. Pour icing over cooled cake. Using a flat-bladed knife, spread over top. Allow icing to run down sides. Stand for 20 minutes or until icing sets. Serve.

Notes & tips

You will need 1 cup mashed banana.

Source

Super Food Ideas

Recipe by Kerrie Sun

Cheesecake brownie

2008-08-21T15:42:00.000-07:00

To reward yourself for making it through a long, hard week, treat yourself, and those you love, to these yummy brownies.

Preparation Time

10 - 75 minutes

Cooking Time

35 minutes

Makes

Equipment

You'll need a square 20cm (base measurement) cake pan for this recipe.

Ingredients

Melted butter, to grease
150g butter, chopped
300g good-quality dark cooking chocolate, chopped
3 eggs
215g (1 cup) caster sugar
225g (1 1/2 cups) plain flour
65g (1/4 cup) sour cream
1 x 250g pkt cream cheese, at room temperature

Method

Preheat oven to 180°C. Brush a square 20cm (base measurement) cake pan with melted butter to lightly grease. Line the base and 2 opposite sides with non-stick baking paper, allowing it to overhang.
Combine the butter and chocolate in a saucepan over low heat. Cook, stirring, for 5 minutes or until chocolate melts and mixture is smooth. Remove from heat. Set aside for 5 minutes to cool.
Whisk 2 of the eggs in a small bowl. Add whisked eggs and 140g (2/3 cup) of the sugar to the chocolate mixture, and stir to combine. Add the flour and sour cream and stir until well combined.
Use an electric beater to beat the cream cheese and remaining sugar in a bowl until smooth. Add the remaining egg and beat until just combined.
Spoon chocolate and cream cheese mixtures, alternately, over base of pan. Use a skewer to swirl to create a marble effect. Bake in oven for 30 minutes or until a skewer inserted into the centre comes out clean. Set aside in the pan for 1 hour to cool. Cut into squares to serve.

Source

Australian Good Taste

Recipe by Sarah Hobbs

After-dinner choc-ices

2008-08-21T15:41:00.001-07:00

These ice-cream treats are the perfect way to finish dinner. Or have after lunch. Or as a snack. Or anytime really...

Ingredients (serves 8)

700ml vanilla ice-cream
200g good-quality dark chocolate
25g milk chocolate

Method

Cover a large, flat baking tray with foil. Place small scoops of vanilla ice-cream on the tray and freeze until hard.
Melt chocolates in separate bowls over pans of simmering water. Once melted, set aside to cool.
Transfer ice-cream scoops to a wire rack over a baking tray and spoon the dark chocolate over each scoop; it should harden immediately.
Garnish each with a little of the milk chocolate. Freeze until firm before serving.

Source

delicious.

Recipe by Valli Little

Baileys chocolate fudge

2008-08-21T15:39:00.000-07:00

Preparation Time

10 minutes

Cooking Time

20 minutes

Makes

Ingredients

Melted butter, to grease
1 x 395g can sweetened condensed milk
100g butter, cubed
255g (1 1/4 cups, firmly packed) brown sugar
2 tbs glucose syrup
150g good-quality dark chocolate, finely chopped
60ml (1/4 cup) Baileys Original Irish Cream liqueur

Method

Brush a 20cm (base measurement) square cake pan with melted butter to lightly grease. Line base and 2 opposite sides with non-stick baking paper, allowing it to overhang.
Combine the condensed milk, butter, sugar and glucose syrup in a medium heavy-based saucepan. Stir over medium-low heat for 3 minutes or until sugar dissolves. Increase heat to medium-high and cook, stirring constantly, for 10-15 minutes or until mixture thickens, turns a caramel colour and leaves the side of pan. Remove from heat.
Add the chocolate and liqueur, and stir until chocolate melts and mixture is smooth. Pour into the prepared pan and smooth the surface. Set aside for 1 hour to cool. Cover with plastic wrap and place in the fridge for 1 hour or until firm.
Remove fudge from pan, using the paper to help lift the fudge. Use a sharp knife to cut fudge into 16 equal portions.

Source

Australian Good Taste

Recipe by Amanda Kelly

Double chocolate & raspberry cake

2008-08-21T15:38:00.000-07:00

Ingredients (serves 16)

700g pkt chocolate mud cake mix
610g pkt White Wings white chocolate & raspberry swirl cake mix
6 eggs
2/3 cup vegetable oil
3 tbs margarine or soft butter
1 1/2 tbs milk
150g raspberries, to decorate

Method

Line 2 x 20cm round cake pans with non-stick baking paper. Prepare the cakes according to packet instructions. Set aside to cool completely.
Use a serrated knife to carefully cut the tops off the cakes to flatten. Cut the cakes in half horizontally.
Prepare the mud cake icing according to packet instructions. Set aside for 10 minutes to thicken.
Meanwhile, prepare the white chocolate frosting according to packet instructions.
Place the base of the mud cake on a serving plate. Spread 1/3 of the mud cake icing over the cake. Place a layer of white chocolate cake on top. Spread 1/2 of the remaining mud cake icing over the cake. Top with the remaining layer of mud cake. Spread the remaining mud cake icing over the cake. Top with the remaining white chocolate cake. Spread the white chocolate frosting over the top of the cake. Scatter with the raspberries to serve.

Source

Fresh Living

Recipe by Gemma Purcell

No-bake chocolate delights

2008-08-21T15:36:00.001-07:00

Preparation Time

15 minutes

Cooking Time

10 minutes

Makes

Ingredients

125g butter, chopped
430g (2 cups) caster sugar
125ml (1/2 cup) water
2 tbs cocoa powder
255g (3 cups) desiccated coconut
260g (1 cup) crunchy peanut butter
125g white chocolate melts, melted

Method

Line 2 baking trays with non-stick baking paper. Place the butter, sugar, water and cocoa powder in a large saucepan and cook over medium heat, stirring, for 2-3 minutes or until the butter melts and the sugar dissolves.
Bring the butter mixture to the boil. Reduce heat to medium and simmer for 1 minute. Remove from heat and stir in the coconut and peanut butter.
Drop 1 tablespoon of the chocolate mixture onto the lined trays. Repeat with the remaining chocolate mixture. Place in the fridge for 2-3 hours or until firm.
Place the chocolate melts in a medium heatproof bowl over a saucepan half-filled with simmering water (make sure the bowl doesn't touch the water). Use a metal spoon to stir until the chocolate melts and is smooth. Dip a fork into the melted chocolate. Drizzle the chocolate over the delights. Serve.

Source

Australian Good Taste
Recipe by Abbie Vernon, Ellenbrook,

Chocolate Easter crackles

2008-08-21T15:32:00.000-07:00

Kids will love these chocolate crackles with an Easter twist. Most adults won't mind them either!

Makes

20 small crackles

Ingredients

200g Mars bars, chopped
2 tbs thin cream
2 tsp cocoa powder, sifted
3 cups Rice Bubbles
20 small Easter eggs, to decorate

Method

Place the Mars bars, thin cream and cocoa in a heatproof bowl over simmering water (get an adult to help), making sure bowl does not touch water. Stir until melted and smooth. Place Rice Bubbles in a large bowl, pour in Mars bar mixture and stir until well combined. Pile mixture into paper cases and decorate each with an Easter egg. Place in the fridge until firm.

Source

delicious.

Recipe by Valli Little

White & dark chocolate walnut brownies

2008-08-21T15:30:00.000-07:00

Preparation Time

10 minutes

Cooking Time

35 minutes

Ingredients (serves 10)

Melted butter, to grease
300g dark chocolate, finely chopped
125g butter, chopped
160g (2/3 cup) caster sugar
2 eggs, lightly whisked
150g (1 cup) plain flour
200g white chocolate, chopped
1 x 100g pkt walnut halves, chopped

Method

Preheat oven to 180°C. Brush a square 19cm (base measurement) cake pan with melted butter to lightly grease. Line base and 2 opposite sides with non-stick baking paper, allowing it to overhang. Place dark chocolate and chopped butter in a medium saucepan over low heat. Cook, stirring, for 5 minutes or until chocolate melts and mixture combines (see microwave tip). Stir in sugar and cook, stirring, for 3 minutes or until well combined.
Remove from heat and set aside for 5 minutes to cool slightly. Stir in eggs and flour. Add white chocolate and walnuts and stir until combined. Spoon into prepared pan and smooth surface with the back of the spoon.
Bake in oven for 25 minutes (a skewer inserted into the centre will come out slightly sticky). Remove from oven and set aside for 3 hours to cool completely. Cut into squares to serve.

Notes & tips

Prep: 10 mins (+ 3 hours 5 mins cooling time)
Keep brownies in an airtight container, away from direct sunlight, for up to 5 days. Alternatively, wrap portions in plastic wrap and place in an airtight container. Label, date and freeze for up to 1 month. Thaw in the fridge.
Microwave tip: Combine chocolate and butter in a microwave-safe bowl. Heat, uncovered, stirring every minute, on Medium-High/650watts/70% for 1 1/2 - 2 minutes or until smooth.

Source

Australian Good Taste

Recipe by Amanda Kelly

Chocolate and blueberry mousse

2008-08-21T15:28:00.000-07:00

Ingredients (serves 4)

1 punnet fresh blueberries, 200g frozen
200g dark chocolate
300ml thickened cream

Method

Scatter fresh blueberries, or some thawed frozen blueberries, over the base of 4 small-sized serving glasses and set aside.
Melt chocolate in a large heatproof bowl over a saucepan of simmering water (making sure the bowl does not touch the water). Remove and cool to room temperature.
Beat cream in a bowl to soft peaks, then fold into the melted chocolate.
Spoon the mousse among serving glasses over the blueberries, and serve immediately.

Notes & tips

You can replace the blueberries with strawberries, raspberries, or a berry mix.

Source

Simply Food

Recipe by Kate Murdoch

Chocolate hazelnut cake

2008-08-21T15:26:00.000-07:00

Ingredients (serves 12)

200g dark chocolate, chopped
200g butter, softened
1 cup brown sugar
1 teaspoon vanilla essence
2 eggs, at room temperature
1 3/4 cups self-raising flour
1/4 cup cocoa powder
3/4 cup milk
1 cup choc-hazelnut spread (such as Nutella)
80 small solid chocolate Easter eggs

Method

Preheat oven to 160°C. Grease and line a 20cm (base) round cake pan. Place chocolate into a heatproof, microwave-safe bowl. Heat on MEDIUM (50%) power for 2 minutes, stirring every minute with a metal spoon, or until smooth. Set aside to cool slightly.
Using an electric mixer, beat butter, sugar and vanilla essence until creamy. Add eggs, 1 at a time, beating after each addition. Add cooled chocolate. Mix well.
Sift flour and cocoa powder together. Fold half the flour mixture into chocolate mixture. Fold half the milk into chocolate mixture. Repeat with remaining flour mixture and milk.
Spoon cake batter into cake pan. Smooth surface. Bake for 1 hour to 1 hour 15 minutes, or until a skewer inserted into the centre comes out clean. Stand for 15 minutes before turning onto a wire rack to cool completely.
Spread choc-hazelnut spread over cake. Top with Easter eggs. Serve.

Notes & tips

Hint:This cake will keep in an airtight container for up to 1 week.

Source

Super Food Ideas

Recipe by Alison Roberts

Brownies

2008-08-21T15:23:00.000-07:00

Makes

Ingredients

140g unsalted butter
200g dark chocolate
200g light muscovado sugar*
2 tsp vanilla extract
2 eggs
1 egg yolk
85g plain flour
75g walnuts, lightly toasted, chopped
Sifted cocoa powder, to dust

Method

Preheat the oven to 160°C. Grease and line the base of an 18cm square cake pan. Place the butter and chocolate in a heatproof bowl over a pan of simmering water (don't let bowl touch water). When butter and chocolate have melted, remove from heat and allow to cool slightly. Beat the sugar, vanilla and a good pinch of salt into the mixture. Whisk in the eggs one at a time, beating well after each addition, then add egg yolk and flour, beating until smooth.
Fold in the walnuts and pour mixture into pan, smoothing the top. Bake for 40 minutes or until a skewer comes out with a few moist crumbs attached (not sticky batter). Allow to cool, then turn onto a wire rack and peel off lining paper. Cut into 12 neat squares and dust with cocoa before serving.

Notes & tips

* From gourmet food stores. Substitute with brown sugar.
Note: Brownies will keep for 2-3 days in an airtight container in the fridge or can be frozen for up to 2 months.

Source

delicious.

Recipe by Chrissy Freer

Melt-and-mix chocolate chunk mud cake

2008-08-21T15:21:00.001-07:00

Ingredients (serves 8)

200g butter, chopped
300g good-quality dark chocolate
1/4 cup hot water
1/4 cup cocoa powder
1 teaspoon vanilla extract
1 cup caster sugar
3 eggs, lightly beaten
3/4 cup self-raising flour
pure icing sugar, to serve

Method

Preheat oven to 160°C. Grease a 6cm deep, 20cm (base) round cake pan. Line with baking paper.
Place butter, 200g chopped chocolate and hot water in a heatproof, microwave-safe bowl. Microwave, uncovered, on HIGH (100%) for 2 to 3 minutes, stirring every minute with a metal spoon, or until smooth. Add cocoa to warm chocolate mixture. Stir until smooth. Stir in vanilla, caster sugar and egg. Sift flour over chocolate mixture. Stir gently to combine.
Pour half the batter into cake pan. Chop remaining chocolate and sprinkle half over batter. Top with remaining batter and chopped chocolate. Bake cake for 55 to 60 minutes or until a skewer inserted into the centre has moist crumbs clinging.
Allow cake to cool completely in pan. Remove and dust with icing sugar. Serve.

Notes & tips

Variation: You could ice the cake with rich chocolate icing or spread with ganache (see related recipe), if you prefer.
Note: This cake keeps well for up to 1 week stored in an airtight container lined with baking paper.

Source

Super Food Ideas

Recipe by Janelle Bloom

Chocolate caramel slice

2008-08-21T15:17:00.000-07:00

Makes

16 pieces

Ingredients

Base
1 cup plain flour, sifted
1/2 cup brown sugar
1/2 cup desiccated coconut
125g butter, melted
Filling
400g can sweetened condensed milk
2 tablespoons golden syrup
60g butter, melted
Topping
60g copha, chopped
125g cooking chocolate, chopped

Method

Preheat oven to 180°C. Line a 3cm deep, 28 x 18cm (base) lamington pan.
Combine all base ingredients in a bowl. Mix well. Press into prepared lamington pan. Bake for 15 to 20 minutes, or until light golden. Remove from oven. Cool.
Make filling: Combine all ingredients in a saucepan over medium heat. Cook, whisking, for 8 minutes or until golden. Pour over cooked base. Bake for 12 minutes or until firm. Cool completely. Refrigerate for 3 to 4 hours, or until set.
Make topping: Place copha and chocolate into a heat-proof bowl over a saucepan of simmering water. Stir until melted. Pour over caramel. Refrigerate to set. Cut into squares to serve.

Source

Super Food Ideas - November 2003 , Page 27

Recipe by Johnston Family

Passionfruit shortbread stars

2008-08-21T14:52:00.000-07:00

Makes

Ingredients

1 quantity raw Basic shortbread ingredients (see related recipe)
Passionfruit icing
2 cups pure icing sugar, sifted
2 tablespoons fresh passionfruit pulp (see note)

Method

Line 4 baking trays with baking paper. Follow step 2 of Basic shortbread recipe.
Divide dough in half. Roll each half out between 2 sheets of baking paper to 5mm-thick. Refrigerate for 20 minutes or until firm.
Preheat oven to 160°C. Using a 7.5cm star-shaped cutter, cut out biscuits. Place onto trays. Press remaining dough together and repeat until all dough has been used. Refrigerate for 30 minutes or until firm.
Bake shortbread, 2 trays at a time, for 15 to 20 minutes or until light golden and firm to the touch. Allow to cool on trays.
Make passionfruit icing Combine icing sugar and passionfruit pulp in a small bowl. Stir with a fork until well combined and a spreadable consistency. Spread icing over biscuits. Allow to set before serving.

Notes & tips

1 passionfruit should give you 2 tablespoons of passionfruit pulp. You can freeze passionfruit pulp in ice cube trays so you'll always have it on hand. 1 ice cube is equal to 1 passionfruit.

Source

Super Food Ideas - July 2004

Passionfruit and white chocolate muffins

2008-08-21T14:49:00.000-07:00

If you're taking part in Australia's Biggest Morning Tea today, to raise money for cancer research, why not bake these terrific muffins? With or without the icing, they taste great!

Makes

12 Ingredients

2 cups self-raising flour, sifted
1/2 cup caster sugar
100g white chocolate, chopped
125g butter, melted, cooled
1/3 cup milk
2 eggs, lightly whisked
1/4 cup passionfruit pulp
1 teaspoon vanilla extract
Passionfruit icing
1 1/4 cups pure icing sugar
2 teaspoons hot water
1 1/2 tablespoons passionfruit pulp

Method

Preheat oven to 200°C. Lightly grease a 12-hole 1/3-cup capacity muffin pan.
Combine flour, sugar and chocolate in a bowl. Make a well in the centre.
Whisk butter, milk, egg, passionfruit and vanilla in a jug. Pour into well. Gently fold until just combined. Three-quarter fill muffin holes with mixture. Bake for 15 to 20 minutes or until a skewer inserted into the centre comes out clean. Stand in pan for 5 minutes. Turn onto a wire rack.
Make passionfruit icing: Stir icing sugar, water and passionfruit in a bowl until smooth. Spoon over muffins, allowing to drizzle down sides. Allow to set. Serve.

Source

Super Food Ideas - July 2005 , Page 84

Recipe by Kerrie Sun

Cheese Danish

2008-08-06T07:37:00.000-07:00

16 ozs. cream cheese, softened
1−1/2 teaspoons vanilla
1 egg, beaten
1/2 cup sugar
1/2 cup raspberry or apricot jam
2 packages of refrigerated crescent roll dough
4 ozs. sliced almonds

Preheat oven to 350F. Mix cream cheese, vanilla, and sugar in a bowl. Unroll 1 can crescent roll dough on a cookie sheet, sealing perforations. Spread cream cheese filling on dough, leaving 1/4 inch edges. Top with jam. Unroll second can of dough and lay on top of first layer. Seal edges with edge of fork. Brush with beaten egg. Sprinkle with sliced almonds. Bake for 30 minutes. Allow to cool slightly before cutting.

Filet−O−Fish Sandwich Copycat

2008-08-06T07:32:00.000-07:00

2 Tbls. Mayonnaise
2 teas. Sweet relish
2 teas. Minced onion
2 hamburger buns
2 square breaded frozen fish portions
2 slices American cheese

Mix together the mayonnaise, relish, minced onion in a small bowl. This will be the tartar sauce.
Lightly toast the hamburger buns.
Cook the fish by either baking or frying in oil according to the package instructions.
Divide the tartar sauce and spread it evenly on each of the top buns, and place a slice of cheese on each of the bottom buns.
Place the cooked fish on top of the cheese slice on each sandwich, and top off the sandwiches with the top buns.

Chocolate Frosted Brownies.

2008-07-23T06:39:00.000-07:00

Everyone just loves Chocolate Frosted Brownies.

Prep Time: 45 minutes

Cook Time: 30 minutes

Ingredients:

1-1/3 cups flour
1/2 teaspoon salt
1 teaspoon baking powder
1 cup butter
1-1/2 cups unsweetened cocoa powder
2 cups sugar
4 eggs at room temperature
1-1/2 teaspoons vanilla
2 cups broken walnut pieces, lightly toasted
----
1/4 cup butter, melted
2/3 cup cocoa powder
1/2 teaspoon vanilla
2 cups sifted powdered sugar
1/4 cups plus milk

Preparation:

Preheat oven to 350 degrees. Grease a 9 x 13 inch pan. With a wire whisk stir flour, salt and baking powder together. Mix well. Set aside. Melt butter. Stir in cocoa powder. Stir well. Add sugar. Beat in eggs one a time. Stir in vanilla. Add premixed flour mixture. Mix well. Stir in walnut pieces. Bake in prepared pan for 30 minutes. Remove from oven and cool on wire rack. Ice with chocolate frosting when completely cool. ---- With second set of ingredients, over boiling water mix butter and cocoa powder. Stir in vanilla. Add powdered sugar and enough milk to make a thick, but spreadable icing. Spread on cooled brownies before icing hardens.

Flavored Brownies

2008-07-23T06:37:00.000-07:00

Flavored Brownies begin with a brownie mix.

Prep Time: 15 minutes

Cook Time: 30 minutes

Ingredients:

1 brownie mix with ingredients directed on box
1/4 cup chocolate syrup
5 tablespoons with either any of your favorite liqueurs or coffee flavors

Preparation:

Make batter according to mix directions. Stir in chocolate syrup and liqueur/coffee flavor. Bake according to box directions.

Texas Brownies

2008-07-23T06:36:00.002-07:00

You get an extra charge from these Texas Brownies because they have coffee in them.

Prep Time: 30 minutes

Cook Time: 20 minutes

Ingredients:

---Brownies---
2 cups flour
2 cups sugar
1/2 cup butter
1/2 cup shortening
1 cup coffee, strong brewed
1/4 cup unsweetened cocoa
1/2 cup buttermilk
2 eggs
1 teaspoon baking soda
1 teaspoon vanilla extract
---Frosting---
1/2 cup butter
2 tablespoon cocoa
1/4 milk
1-1/2 cups powdered sugar
1 teaspoon vanilla extract

Preparation:

Preheat oven to 400 degrees and lightly grease an 11 X 17 inch baking pan. In a large mixing bowl, combine flour and sugar. In a heavy saucepan over medium heat, combine butter, shortening, coffee and cocoa. Stir constantly until heated to a boil. Pour boiling mixture over flour and sugar. Add buttermilk, eggs, baking soda and vanilla. Mix well, using a wooden spoon or high speed mixer. Pour batter into baking pan. Bake for about 20 minutes, or until done in center. Meanwhile, prepare the frosting combining butter, cocoa and milk in a saucepan over medium heat. Stir frequently until heated to a boil. Mix in powdered sugar and vanilla and stir until smooth. Pour warm frosting over brownies as soon as they come out of the oven. Cool and cut into squares.

Royal Brownies

2008-07-23T06:36:00.001-07:00

Royal Brownies are fit for a kind or queen with two types of frosting.
Prep Time: 45 minutes
Cook Time: 30 minutes
Ingredients:

* ---Brownie---
* 4 (1oz.) squares unsweetened chocolate
* 1 cup butter
* 1 cup flour
* 1/4 teaspoon salt
* 4 eggs
* 2 cups sugar
* 2 teaspoons vanilla
* 1-1/2 cups chopped pecans, lightly toasted
* ---Buttercream Filling---
* 1/2 cup butter, softened
* 2 cups powdered sugar
* 2 tablespoons golden rum
* 1 teaspoon vanilla
* milk or more rum
* ---Chocolate Frosting---
* 8 ounces (8 - 1 ounce squares) semi-sweet chocolate
* 1-3 ounce white chocolate candy bar
* 3 tablespoons solid vegetable shortening, divided

Preparation:
Melt chocolate and butter in a saucepan over low heat; cool. Stir flour and salt together; set aside. In a mixing bowl, beat eggs until fluffy. Gradually beat in sugar until thick. Blend in chocolate mixture and vanilla. Fold in flour mixture until well blended. Stir in the nuts.

Spread evenly in a greased 9 X 13 inch baking pan. Bake at 350 degrees for 30 minutes or until firm. Cool and spread Buttercream Filling over the top of the brownies and frost the brownies with Chocolate Frosting as directed below.

---Buttercream Filling---
Completely combine ingredients with hand or stand mixer. Add enough milk (or rum) to make mixture just smooth enough to spread.

---Chocolate Frosting(s)---
Melt semi-sweet chocolate with 2 tablespoons shortening in top of double boiler. Cool and spread over buttercream filling.

Melt white chocolate and 1 tablespoon shortening in top of double boiler. Cook and stir until creamy. Pipe this mixture over top in a checkerboard pattern. Let stand until firm.

Carob-Peanut Butter Brownies

2008-07-23T06:35:00.000-07:00

Carob-Peanut Butter Brownies are perfect if you can't eat chocolate.
Prep Time: 25 minutes
Cook Time: 30 minutes
Ingredients:

* 3/4 cup carob powder
* 2 cups flour
* 1 teaspoon salt
* 1 teaspoon baking powder
* 4 eggs
* 2 cups sugar
* 1/2 cup butter, cut in chunks
* 1 cup chopped nuts, lightly toasted
* 1 cup peanut butter
* 2 bananas, sliced into quarter inch rounds

Preparation:
Preheat oven to 350F. Grease a 9"x13" baking pan. Sift together carob, flour, salt, sugar, baking powder. Melt butter or margarine, and soften peanut butter, pour into large mixing bowl and stir in sifted dry ingredients. Add bananas and walnuts, stir or mix until well blended (bananas should be mostly dissolved in mixture). Spread dough evenly into baking pan. Bake for 30 minutes. Let cool in pan for 10 minutes.

Mrs. Quinn's Easy Brownies

2008-07-23T06:34:00.000-07:00

Prep Time: 25 minutes

Cook Time: 22 minutes

Ingredients:

3/4 cups melted butter
1-1/2 cups sugar
1-1/2 teaspoon vanilla
3 eggs
1/2 cup cocoa powder
3/4 cups flour
1/2 teaspoon baking powder
1 teaspoon salt
1 cup chopped, toasted nuts
1 cup semi-sweet chocolate chips

Preparation:

Heat oven to 350 degrees, grease a 13x9" pan. Beat butter, eggs, sugar, vanilla in a large bowl. Mix in cocoa, flour, baking powder and salt. Stir to combine. Stir in nuts and chips. Pour into pan. Bake Mrs. Quinn's Easy Brownies for 20-22 minutes.

Boozy Brownies

2008-07-23T06:32:00.000-07:00

Prep Time: 45 minutes

Cook Time: 35 minutes

Ingredients:

1 (21 oz.) fudge brownie mix (or brownies made from your favorite recipe)
1/4 cup bourbon
1 cup butter
3 Tablespoons rum
2 cups powdered sugar
1 cup semi-sweet chocolate chips
1 Tablespoon solid vegetable shortening

Preparation:

Bake brownies according to package directions.

Drizzle brownies with bourbon as soon as they are removed from the oven; refrigerate.

Cream butter, rum and powdered sugar. Spread on cooled brownies. Refrigerate again. When cold, melt chocolate chips and shortening. Spread or drizzle quickly on top of brownies. Chill.

The Ultimate Brownie

2008-07-23T06:29:00.000-07:00

The Ultimate Brownie is my absolute favorite brownie. It is tall like a cakey-brownie, but is dense like a fudgy-brownie. I'm sure it will be one of your favorite brownie recipes too.

Prep Time: 20 minutes

Cook Time: 40 minutes

Ingredients:

8- 1 ounce squares of unsweetened chocolate
1 cup butter
5 eggs
3 cups sugar
1 tablespoon vanilla
1-1/2 cups flour
1 teaspoon salt
2-1/2 cups chopped pecans or walnuts, toasted

Preparation:

Preheat oven to 375 degrees F. Grease a 9 x 13 pan.

Melt chocolate and butter in a saucepan over low heat; set aside. In a mixer, beat eggs, sugar and vanilla at high speed for 10 minutes**. Blend in chocolate mixture, flour and salt until just mixed. Stir in the nuts. Pour into prepared pan.

Bake for 35-40 minutes. (Don't overbake.) Cool and frost if desired, but that is not necessary.

** It's not required, but this is when it's very nice to own a stand mixer.

coffee-glazed doughnuts

2008-07-17T14:12:00.000-07:00

Anyone who's ever dropped into a local bakery for a morning snack can testify to the appeal of coffee and a doughnut. Here, yeast doughnuts with a touch of cinnamon get an extra jolt of flavor from a sweet espresso glaze.

Active time: 45 min
Start to finish: 3 3/4 hr (includes rising)

Servings: Makes about 1 dozen doughnuts.

Ingredients

For doughnuts
1 (1/4-oz) package active dry yeast (2 1/2 teaspoons)
2 tablespoons warm water (105–115°F)
3 1/4 cups all-purpose flour plus additional for sprinkling and rolling out dough
1 cup whole milk at room temperature
1/2 stick (1/4 cup) unsalted butter, softened
3 large egg yolks
2 tablespoons sugar
1 1/2 teaspoons salt
1/2 teaspoon cinnamon
About 10 cups vegetable oil for deep frying

For glaze
1/4 cup boiling-hot water
5 teaspoons instant-espresso powder or instant-coffee granules
1 1/2 cups confectioners sugar
1 tablespoon light corn syrup
1/4 teaspoon pure vanilla extract
1/4 teaspoon salt
About 1/4 cup sanding sugar (optional)

Special equipment: a stand mixer fitted with paddle attachment; a 3-inch and a 1-inch round cookie cutter; a deep-fat thermometer

Preparation

Make dough:
Stir together yeast and warm water in a small bowl until yeast is dissolved. Let stand until foamy, about 5 minutes. (If yeast doesn't foam, discard and start over with new yeast.)

Mix together flour, milk, butter, yolks, sugar, salt, cinnamon, and yeast mixture in mixer at low speed until a soft dough forms. Increase speed to medium-high and beat 3 minutes more.

Scrape dough down side of bowl (all around) into center, then sprinkle lightly with flour (to keep a crust from forming). Cover bowl with a clean kitchen towel (not terry cloth) and let dough rise in a draft-free place at warm room temperature until doubled in bulk, 1 1/2 to 2 hours. (Alternatively, let dough rise in bowl in refrigerator 8 to 12 hours.)

Turn dough out onto a lightly floured surface and roll out with a lightly floured rolling pin into a 12-inch round (1/2 inch thick). Cut out as many rounds as possible with 3-inch cutter, then cut a hole in center of each round with 1-inch cutter and transfer doughnuts to a lightly floured large baking sheet. Cover doughnuts with a clean kitchen towel and let rise in a draft-free place at warm room temperature until slightly puffed, about 30 minutes (45 minutes if dough was cold when cutting out doughnuts). Do not reroll scraps.

Heat 2 1/2 inches oil in a deep 4-quart heavy pot until it registers 350°F on thermometer. Fry doughnuts, 2 at a time, turning occasionally with a wire or mesh skimmer or a slotted spoon, until puffed and golden brown, about 2 minutes per batch. Transfer to paper towels to drain. (Return oil to 350°F between batches.)

Make glaze:
Stir together boiling-hot water and espresso powder in a medium bowl until powder is dissolved, then stir in confectioners sugar, corn syrup, vanilla, and salt until smooth.

Dip doughnuts into glaze, turning to coat well, then put on a rack set in a shallow baking pan (to catch any drips). While glaze is wet, sprinkle doughnuts with sanding sugar (if using). Let stand until glaze is set, about 20 minutes.

Cooks' note: Doughnuts are best eaten the day they're fried.

pumpkin doughnuts with powdered sugar glaze and spiced sugar doughnut holes

2008-07-17T14:09:00.000-07:00

Use a clip-on deep-fry thermometer to gauge the oil temperature when frying these doughnuts: too low and theyll absorb oil, turning leaden and soggy; too high and they'll burn before the insides are cooked through.

Servings: Makes about 24 doughnuts and 24 doughnut holes.

Ingredients

Spiced sugar
1 cup sugar
4 teaspoons ground cinnamon
2 teaspoons ground nutmeg

Doughnuts
3 1/2 cups all purpose flour
4 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon baking soda
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1 cup sugar
3 tablespoons unsalted butter, room temperature
1 large egg
2 large egg yolks
1 teaspoon vanilla extract
1/2 cup plus 1 tablespoon buttermilk
1 cup canned pure pumpkin
Canola oil (for deep-frying)

Powdered Sugar Glaze
2 cups powdered sugar
Whipping cream

Preparation

For spiced sugar:
Whisk all ingredients in medium bowl to blend.

For doughnuts:
Whisk first 8 ingredients in medium bowl to blend. Using electric mixer, beat sugar and butter in large bowl until blended (mixture will be grainy). Beat in egg, then yolks and vanilla. Gradually beat in buttermilk; beat in pumpkin in 4 additions. Using rubber spatula, fold in dry ingredients in 4 additions, blending gently after each addition. Cover with plastic; chill 3 hours.

Sprinkle 2 rimmed baking sheets lightly with flour. Press out 1/3 of dough on floured surface to 1/2- to 2/3-inch thickness. Using 2 1/2-inch-diameter round cutter, cut out dough rounds. Arrange on sheets. Repeat with remaining dough in 2 more batches. Gather dough scraps. Press out dough and cut out more dough rounds until all dough is used.

Using 1-inch-diameter round cutter, cut out center of each dough round to make doughnuts and doughnut holes.

Line 2 baking sheets with several layers of paper towels. Pour oil into large deep skillet to depth of 1 1/2 inches. Attach deep-fry thermometer and heat oil to 365°F to 370°F. Fry doughnut holes in 2 batches until golden brown, turning occasionally, about 2 minutes. Using slotted spoon, transfer to paper towels to drain. Fry doughnuts, 3 or 4 at a time, until golden brown, adjusting heat to maintain temperature, about 1 minute per side. Using slotted spoon, transfer doughnuts to paper towels to drain. Cool completely.

For powdered sugar glaze:
Whisk powdered sugar and 4 tablespoons whipping cream to blend. Whisk in additional cream, 1 teaspoon at a time, to form medium thick glaze. Can be made up to 3 hours ahead. Add doughnut holes to bowl of spiced sugar and toss to coat. Spread doughnuts on 1 side with Powdered Sugar Glaze. Arrange doughnuts, glazed side up, on racks. Let stand until glaze sets, at least 30 minutes.

Krispy Kreme Doughnuts

2008-07-17T14:08:00.000-07:00

48 doughnuts (change servings and units)

Ingredients

Doughnuts

2 cups scalded milk
1/2 cup butter
2/3 cup sugar, divided
1 teaspoon salt
2 tablespoons yeast
4 eggs (beaten)
1/4 teaspoon nutmeg
7 cups sifted flour

Glaze

3 cups powdered sugar
1/2 teaspoon salt
1/2 teaspoon vanilla
1/2 cup cold water

Directions

1
Mix together ingredients for glaze.
2
Melt butter in hot milk, add 1 tsp sugar and salt. Allow to cool.
3
Beat in yeast, nutmeg, eggs, remaining sugar, and 3 cups flour.
4
Add rest of flour (dough will be sticky).
5
Knead for 5 minutes then allow to rise for 1-1 1/2 hours.
6
Roll out dough, cut into shapes.
7
Do not re-roll dough, then allow to rise for 30-45 minutes.
8
Heat oil to 365° and fry 1 - 2 minutes on each side or until brown. Toss in the doughnut holes first, let those cook, and then proceed to cooking the donuts.
9
Let them cool on a paper towel - helps get the glaze to stick.
10
Dip in warm glaze.

Starbucks Hot Chocolate

2008-07-17T13:44:00.000-07:00

SERVES 2 (change servings and units)

Ingredients

1/4 cup water
2 tablespoons cocoa
2 tablespoons sugar
1 1/2 cups milk (I like whole or 2%)
1 teaspoon vanilla extract
whipped cream
chocolate shavings (optional)

Directions

1
Measure water, cocoa, and sugar in glass measuring cup or large mug. Stir well.
2
Microwave on high for 1-2 minutes to make chocolate syrup.
3
Stir in milk and vanilla and microwave until warm.
4
Top with whipped cream and chocolate shavings.
5
Variation: Snickers hot chocolate - stir in 2 tsp caramel syrup and 2 tsp hazelnut syrup to the hot chocolate before topping with whipped cream. Caramel and Hazelnut syrups can usually be found in the coffee section of the grocery store.

Starbucks Marble Mocha Macchiato

2008-07-17T13:43:00.000-07:00

Note: the white chocolate syrup in this recipe is the kind of syrup used to flavor coffee, while the regular chocolate is the same thing one would use for topping ice cream.

SERVES 1 (change servings and units)

Ingredients

8 ounces milk
2 tablespoons white chocolate syrup
1 fluid ounce brewed espresso
1 tablespoon chocolate syrup (Hersheys)

Directions

1
Steam milk until it reaches 145 degrees F.
2
Pour white chocolate syrup into bottom of a coffee mug, followed by freshly brewed espresso.
3
Pour in steamed milk.
4
Top with Hershey's syrup.
5
Stir.

Starbucks Blueberry Muffins

2008-07-17T13:41:00.002-07:00

12 muffins (change servings and units)

Ingredients

1/4 cup soft butter
3/4 cup sugar
1 egg, beaten
1 1/2 cups pastry flour
1 grated lemon, rind of
1/2 teaspoon salt
2 teaspoons baking powder
1/2 cup milk
1 cup wild blueberries

Directions

1
Cream butter and sugar together until light and fluffy. Add egg and mix well. Sift dry ingredients together. Add flour mixture to the butter mixture, alternating with milk. (Begin and end with flour for the best texture. Not sure why, but this works.) Toss blueberries with lemon rind and gently fold into batter. Do not over-mix.
2
Fill 12-cup muffin tin with paper cups or grease with butter. Fill 2/3 full with batter.
3
Bake in preheated 375F oven for 15-20 minutes. Remove from tins and cool on rack.

Starbucks Coffee Frappe

2008-07-17T13:41:00.001-07:00

Starbucks Coffee Frappe

I N G R E D I E N T S
18 -22 Ice cubes, crushed
7 ounces Double-strength coffee, chilled
2 tablespoons granulated sugar
2 tablespoons flavored syrup of choice (vanilla, hazelnut, -raspberry or other)

Whipped cream, garnish

I N S T R U C T I O N S
Place the ice, coffee, sugar and syrup in a blender. Blend until the frappe is smooth. Pour into a large, tall glass. Garnish with a dollop of whipped cream.

Starbucks Lemon-Tipped Biscotti

2008-07-17T13:40:00.001-07:00

Starbucks Lemon-Tipped Biscotti
These are copycat recipes and not the actual propriety recipe that is property of Starbucks. The are approximations. For the real thing, visit your local Starbucks.

Biscotti
6 tablespoons unsalted butter, at room temperature
1/2 cup granulated sugar
1 tablespoon grated lemon zest
2 large eggs
1 teaspoon vanilla extract
2 cup all-purpose flour
2 teaspoon. baking powder
1/4 tsp. salt
1 cup shelled pistachios, roasted and coarsely chopped For the

Lemon Icing
2 cups sifted confectioners' sugar
1 teaspoon grated lemon zest
1/4 cup lemon juice

Preheat an oven to 375 F. In a large bowl, beat the butter, sugar and lemon zest until well blended. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla. In a small bowl, combine the flour, baking powder and salt. Add to the butter mixture and blend thoroughly. Stir in the nuts. The dough will be soft. On a lightly floured work surface, divide the dough in half. Lightly flour each piece and shape it into a log about 1 1/2" in diameter and 9" long. Place the logs about 3" apart on an ungreased baking sheet. Press each log down to make it about 3/4" thick and 3" wide. Bake until puffed and lightly browned on top, about 20 minutes. Cool 10 minutes on the pan, then slide the logs onto a work surface. Using a long, sharp knife, cut each log crosswise into 3/4" thick slices. Make each cut with a single swipe of the blade. Don't use a sawing motion, which will break the cookies. Place the cookies, cut side down, on the baking sheet. (The cookies can be touching.) Bake 10 minutes. Remove from the oven and, using tongs, turn each cookie over. Bake until the biscotti are golden, 10 minutes more. Transfer to wire racks to cool completely.

Icing
In a small bowl, combine the sugar, lemon zest and lemon juice and beat until smooth. Beat in additional drops of lemon juice if necessary to make an icing that will coat the biscotti lightly. Dip one end of each biscotti in the icing, turning to coat the tip evenly. Place on a wire rack until the icing sets. Makes about 2 1/2 dozen Biscotti.

Black and White Toffee Bars

2008-07-17T13:36:00.002-07:00

Black and White Toffee Bars
Insirpred by Starbuck's Toffee Bars.

I N G R E D I E N T S
1 cup plus 2 tablespoons all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup packed brown sugar
1/2 cup (1 stick) butter, softened (or use 1/4 cup butter and 1/4 cup vegetable shortening
1 teaspoon vanilla extract
1 large egg
1cup (6-ounce package) NESTLÉ TOLL HOUSE Semi-Sweet Chocolate Morsels
1 cup (6-ounce package) White chocolate chips
1/2 cup chopped toffee candy such as Almond Rocca

I N S T R U C T I O N S
PREHEAT oven to 375° F. Grease 9-inch-square baking pan.

COMBINE flour, baking soda and salt in small bowl. Beat sugar, butter and vanilla extract in large mixer bowl until creamy. Beat in egg; gradually beat in flour mixture. Stir in morsels and chopped toffee. Spread into prepared baking pan.

BAKE for 20 to 23 minutes. Remove pan to wire rack. Cool completely in pan on wire rack; refrigerate for 5 to 10 minutes or until chocolate is set. Cut into bars.

Starbucks Mocha Frappuccino®

2008-07-17T13:36:00.001-07:00

Starbucks Mocha Frappuccino®
These are copycat recipes and not the actual propriety recipe that is property of Starbucks. The are approximations. For the real thing, visit your local Starbucks..

I N G R E D I E N T S
6 cups double-strength freshly brewed dark roast coffee
2/3 cup unsweetened cocoa powder, plus additional cocoa powder for garnish
2 cups nonfat milk

I N S T R U C T I O N S
Fill ice-cube trays with half of the brewed coffee and place in the freezer. In a bowl, combine the remaining brewed coffee, cocoa powder and milk and stir to dissolve the cocoa. Cover and chill.

When the ice cubes have frozen, transfer them to a kitchen towel and, using a hammer or mallet, crush the cubes. Fill 4 glasses with the crushed ice and divide the coffee-cocoa mixture evenly among them. Dust the top with cocoa powder and serve.

Serves 4.

Starbucks Java Chip Frappuccino®

2008-07-17T13:34:00.000-07:00

Starbucks Java Chip Frappuccino®
These are copycat recipes and not the actual propriety recipe that is property of Starbucks. They are approximations. For the real thing, visit your local Starbucks.

image: starbucks® java chip frappuccino

I N G R E D I E N T S
4 tablespoon chocolate syrup
4 tablespoon chocolate chips
4 cups double-strength freshly brewed dark roast coffee
Chopped or crushed ice
Whipped cream (optional)
Chocolate syrup (for drizzle, optional)

I N S T R U C T I O N S
Fill blender half full with chopped or crushed ice. Add all ingredients (except whipped cream) and blend until thick and still icy. Pour into 4 tall glasses, top with whipping cream and drizzle chocolate over the whipped cream.

Serves: 4

Cranberry Bliss Bars (Starbucks Copy-Cat )

2008-07-17T13:33:00.000-07:00

SERVES 40 (change servings and units)

Ingredients

BARS

1 cup butter (2 sticks, very soft)
1 cup brown sugar
1/3 cup granulated sugar
3 large eggs
2 teaspoons orange extract (or vanilla)
2 cups flour
1 1/2 teaspoons baking powder
1 teaspoon ground ginger
3/4 cup craisin (dried cranberries)
3/4 cup white chocolate chips

FROSTING

3 ounces cream cheese, softened
2 tablespoons butter, softened
3 cups confectioners' sugar
2 teaspoons orange extract (or vanilla)

TOPPING

1/3 cup craisin, chopped
1-2 tablespoon grated orange rind
1/3 cup white chocolate chips
1/2 teaspoon canola oil

Directions

1
Preheat the oven to 350 degrees (325 for a glass or dark pan). Prepare a 9x13 pan (or 10x15 pan) by lining it with parchment paper or use a non-stick spray.
2
Bars: With an electric mixer, beat together butter and sugars until fluffy; add eggs and orange extract and beat until combined.
3
Add the flour, baking powder, and ginger and beat briefly. Add the cranberries and chips, stirring just to blend and being careful not to overmix.
4
Note - my Lightened version: OMIT half the butter (1/2 cup), OMIT 1/2 cup Brown sugar. ADD 1/2 cup applesauce and 1/2 cup Brown Sugar Splenda mix.
5
Spread thick batter in prepared pan and bake 350 (23-24 minutes for 10x15, 27 minutes for 9x13), until the edges are light brown and a skewer inserted into the center comes out mostly clean. Let it cool completely.
6
Frosting: Blend cream cheese and butter until fluffy. Add orange extract and confectioner’s sugar and beat until frosting is fluffy and spreadable (adding 1 t. milk if needed). Spread evenly over cooled bars.
7
Garnish: Use a zester to remove rind from an orange. Chop 1/3 cup Craisins coarsely. Sprinkle this garnish of orange zest and Craisins over frosted bars.
8
For the final topping, mix white chocolate and oil in a glass measuring cup. Microwave 60% power for 1 minute; stir. Repeat 1 more minute at 60% power; stir. Use a fork to drizzle the white chocolate in thin diagonal strips across the bars.
9
Allow one hour for the white chocolate to set before cutting. **To make signature Starbuck triangles, cut jelly roll pan into 20 large squares (5 cuts by 4 cuts with the knife). Then cut each square in half diagonally (see additional photos which show this step).

Pumpkin Cream Cheese Muffins (Like Starbucks)

2008-07-17T13:32:00.001-07:00

SERVES 24 , 24 muffins (change servings and units)

Ingredients

3 cups all-purpose flour
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon ground cloves
4 teaspoons pumpkin pie spice
1 pinch cardamom (optional)
1 teaspoon salt
1 teaspoon baking soda
4 eggs
2 cups sugar
2 cups pumpkin
1 1/4 cups vegetable oil
8 ounces cream cheese
chopped pumpkin seeds (optional) or walnut (optional) or pecan (optional)

Directions

1
Preheat oven to 350.
2
Put the entire brick of cream cheese on a piece of wax paper or parchment paper and shape it into a long log.
3
Put it in the freezer while you mix and fill the pans, up to an hour.
4
Unwrap and cut with a sharp knife so each cream cheese disk equals 1-2 teaspoons. If the cream cheese disks are too big around, cut thick slices and then cut them in half. This lets you push it down into the batter easier.
5
Mix all ingredients together (except cream cheese and nuts).
6
Fill muffin tins (greased or paper cups) half full.
7
Put cream cheese disc in the middle, pressing down.
8
Sprinkle with 1 tsp chopped nuts.
9
Bake at 350 for 20-25 minutes, until a toothpick comes out clean from the muffin part (do not touch the cream cheese!).
10
Let cool in pans for 5 minutes, then remove to racks to cool completely. Do not touch the cream cheese until it cools.

Starbucks Gingerbread

2008-07-17T13:31:00.001-07:00

1 loaf (change servings and units)

Ingredients

1 1/2 cups all-purpose flour
1 teaspoon salt
2 teaspoons ground cinnamon
1/2 cup butter, softened
1 teaspoon ground cloves
1 cup white sugar
2 1/4 teaspoons ginger
1 teaspoon baking soda
1 teaspoon orange extract (optional)
1 cup applesauce

frosting

8 ounces cream cheese, room temperature
1 teaspoon vanilla extract
2 1/2 cups confectioners' sugar
1/2 teaspoon orange extract

Directions

1
Preheat oven to 350°F Grease and flour a 9-inch loaf pan, or even a square baking pan.
2
In a medium bowl, stir together the flour, ginger, cinnamon, cloves and salt; set aside.
3
In a large bowl, cream butter and sugar until light and fluffy. Dissolve baking soda into applesauce and mix into creamed butter. Add flour mixture. Mix until smooth.
4
Pour the batter into a loaf pan.
5
Bake for 40-50 minutes, or until a toothpick inserted into the center of the cake comes out just slightly sticky. (Be careful not to over bake, for this cake can dry out easily. Just remember that the toothpick shouldn't come out clean, but a little sticky).
6
For the frosting, beat the cream cheese until light and fluffy. Beat in the vanilla. Gradually beat in the powdered sugar. Frost the cake when it is completely cooled. Decorate with chopped candied orange peel or candied ginger.

Starbucks Date Scones

2008-07-17T13:29:00.000-07:00

12 scones (change servings and units)

Ingredients

1 1/2 cups all-purpose flour
1/2 cup whole wheat flour
1/4 cup natural bran
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
2 teaspoons cinnamon
1/4 cup brown sugar
1/2 cup unsalted butter, chilled
1 egg
2/3 cup buttermilk
2/3 cup chopped dates

Directions

1
Combine the all-purpose and whole wheat flours, the bran, baking powder, soda, salt, cinnamon and brown sugar. Cut in the butter. (Or combine in a food processor, just until crumbly.) Add the egg, buttermilk, and dates; do not overmix. (If the dough seems too sticky to work with add a couple more tablespoons flour.) Shape the dough into a rectangle about 1 inch thick on a floured surface. Cut into 12 triangles.
2
Bake on an ungreased baking sheet in a preheated 350 degree F oven about 25 minutes. Cool on a rack.

Caramel Muffins

2008-07-16T13:37:00.002-07:00

Caramel Muffins
makes 18

2 Cups Flour
pinch Salt
1 Tbs. Baking powder
1/2 Cup Brown sugar
1/2 Cup Pecans, chopped
2 Eggs
2/3 Cup Milk
1 tsp. Vanilla extract
1/3 Cup Butter, melted
3 1/2 oz. Semi-sweet baking chocolate, melted
1/2 Cup Vanilla chips

Caramel Glaze:
3 Tbs. butter
3 Tbs. brown sugar
3 Tbs. sugar
3 Tbs. heavy (whipping) cream
1/2 tsp. vanilla extract

Muffin directions
Heat oven to 400 degrees. Grease muffin pan or line with paper liners.

Sift flour, salt, and baking powder into a bowl. Add brown sugar and pecans.

In another bowl, combine eggs, milk, vanilla, butter, and melted chocolate.

Stir dry mixture into wet mixture. DO NOT OVER MIX. Lightly stir in vanilla chips.

Pour evenly into 14-18 muffin cups.

Bake for about 20 minutes on 400 degrees F.

Glaze directions:
Place butter, sugars and cream in a medium sized saucepan over medium heat.

Bring the mixture to a rolling boil, stirring. Let boil for 1 minute
longer, stirring. Remove from the heat and add the extract. Spoon or
spread the warm glaze over your cooled muffins.

Corn Bread

2008-07-16T13:37:00.001-07:00

Corn Bread

12 servings

1 1/2 cups cornmeal
1/2 cups flour
2 tsp. baking powder
1 tsp. sugar
1 tsp. salt
1/2 tsp. baking soda
1/4 cup shortening (Crisco) or butter
1 1/2 cups buttermilk
2 eggs

Pre-heat oven to 450 degrees.

Mix all the ingredients and beat fast for about 30 seconds.

Grease a 9" x 2" round pan or a 8x8x2 square pan.

Cut a piece of parchment paper according to what pan you are using and line the pan.

Pour mixture into pan and let it even out.

Bake at 450 degrees for about 25 minutes. Serve warm.

Optional:
Corn Bread Muffins
Place paper muffin cups in about 14 slots in a muffin pan. Fill with mixture 1/2 way. Bake at 450 for about 20 minutes.

Bacon-Cheese Corn Bread
stir in 3/4 cups of shredded sharp American cheese. Stir in 4 slices of crispy crumbled bacon. Reduce salt by about 1/2 tsp.

MCDonald's Apple Muffin

2008-07-16T13:32:00.000-07:00

Yield: 24 copycat Servings

21 oz Apple pie filling
3 Eggs
2 ts Apple pie spice
18 oz Yellow cake mix

Beat all together with electric mixer on medium-speed. Divide batter equally between 24 paper-lined cupcake wells. Bake 350~ 25 to 30 minutes or until knife inserted comes out clean. Cool before peeling off paper liners.
Source: Gloria Pitzer

9 tips to successful muffins

2008-07-16T13:27:00.000-07:00

Here are some 9 tips to successful muffins:

Make sure the oven is fully preheated before putting in muffin pans.
For best texture, mix dry ingredients thoroughly; blend wet ingredients thoroughly too.
Do not overbeat or muffins will be tough.
Batter consistency will vary from runny to stiff depending on the flours and liquids used.
Grease pans generously.
Fill pans only 2/3 or 3/4 full or the muffins will not peak properly.
Bake muffins immediately.
Muffins are best eaten freshly baked but keep well and can be frozen, wrapped loosely in foil and reheated still in foil.
Test of a good muffin is unifor texture and a rounded peak.

Banana Bread

2008-07-16T13:06:00.000-07:00

Ingredients:

1 medium egg.
2 cups of flour, sifted.
1 cup of mashed bananas.
¾ cup of sugar.
½ cup of nuts.
1 teaspoon of baking powder.
1 teaspoon of baking soda.
½ teaspoon of salt.

Preparation Instructions:

Preheat your oven to 375°F (190°C).

Sift together the dry ingredients.

Mix together the egg, mashed bananas and lemon juice; then add to the dry ingredients.

Bake for about 40-50 minutes.

Cherry Pudding Cake

2008-07-16T13:05:00.000-07:00

Cherry Pudding Cake
serves 12-14

1 1/2 cups flour
1 tsp. salt
1/2 tsp. vanilla
2 eggs
1 cup sugar
2 Tbs. baking powder
1/3 c. margarine
1/2 c. milk
1 can (1 lb.2oz) cherry pie filling

Combine all ingredients except cherry pie filling in a mixing bowl. Beat at medium speed for 2 min. Spread mixture in a well greased 9x13" pan.
Spoon cherry pie filling over batter and Bake at 350 degrees for 45 to 50 minutes.

Cream Cheese Frosting:
1/2 box powdered sugar
1/2 stick margarine
8 oz. cream cheese
1tsp. vanilla

In a medium bowl cream together all above ingredients. With a spatula, spread frosting over baked Cherry mixture. Place in refrigerator until ready to serve.

2008-07-16T13:02:00.000-07:00

Chocolate Chip Brownie Cake

Ingredients:
1/2 cup butter
3 1/2 cups semi-sweet chocolate chips
1 1/2 cups flour
1 tsp. baking soda
1 1/2 cups sugar
1 Tbs. vanilla
1/4 cup hot water
4 eggs

Directions:

Melt butter and 2 cups chocolate chips together.

In a small bowl mix flour and baking soda together.

Put melted chocolate mixture in a large bowl. Add sugar and beat for about 5 minutes until smooth. With mixer on add vanilla, and gradually add water. Add eggs one at a time and beat after each addition.

With mixer on low add flour mixture until blended. Fold in remaining 1 1/2 cups semi-sweet chocolate chips.

Pour into a greased 10 inch arround pan

Bake at 325 degrees F. for 35 to 45 minutes. Cool. Store in refrigerator.

Strawberry Shortcake

2008-07-16T12:59:00.000-07:00

8 serving

2 cups flour
3 Tbs. sugar
3 tsp. baking powder
1/2 tsp. each baking soda and salt
6 Tbs. unsalted butter, chilled
2 Tbs. solid all-vegetable shortening, chilled
2/3 to 3/4 cup buttermilk

filling:
2 pints fresh strawberries
2 Tbs. sugar
1/2 pint heavy cream, whipped
2 Tbs. powdered sugar, for garnish

Preheat to 450 degrees F. Grease a 9-inch ring mold (or an 8-inch cake pan).

Sift dry ingredients into a large bowl. Cut the butter into 1/2-inch slices. With a pastry blender, cut the butter into the dry ingredients until butter pieces are the size of lima beans. Cut in the shortening until mixture looks like coarse meal.

Slowly stir in the buttermilk with a fork until mixture forms a dough that leaves the sides of the bowl. Gently knead the dough on a lightly floured board about five to six times until the dough holds together (it should be soft).

With a lightly floured hand, pat to one-inch thickness and pat into ring mold. Bake about 18 to 20 minutes or until golden. Remove to rack to cool 5 minutes, then invert from pan onto another wire rack, baked bottom side up. Cool before filling.

Filling: Slice berries in half, sprinkle with two tablespoons sugar and allow to sit at least 30 minutes, stirring occasionally. Remove half the strawberries to another bowl and coarsely mash them with a pastry blender or fork. Let both bowls of strawberries sit at least an additional 30 minutes.

When cool, set shortcake ring on a serving plate. Carefully split it into two layers with a serrated knife. With the aid of another pan or baking sheet, lift the top shortcake portion and set it nearby. (The baking sheet bottom supports the shortcake ring and prevents it from breaking.)

Spoon the mashed berries with their juice over the biscuit bottom, spread the lightly whipped cream on top of the berries, then arrange the berry halves on top of the cream. With the aid of the baking sheet, set the shortcake ring half on top. Sprinkle powdered sugar lightly over the top. Serve immediately.

Football T-Shirt Cake

2008-07-16T12:56:00.000-07:00

Football T-Shirt Cake

To make your "Favorite Teams " or any other T-shirt cake, bake the Carrot-Walnut Cake or any other cake as directed.

Carrot-Walnut Cake

Try this classic cake recipe, and you’ll make it a permanent addition to your collection!

Yield: one 1/4 sheet cake or T-shirt cake, 16 servings

1 1/2 cups sugar
1 cup vegetable oil
3 eggs
2 cups Gold Medal all-purpose flour
1 1/2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon vanilla
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
5 medium carrots, shredded (3 cups)
1 cup coarsely chopped walnuts

Cream Cheese Frosting:
1 package (8 ounces) cream cheese, softened
1 tablespoon milk
1 teaspoon vanilla
4 cups powdered sugar
food color (as desired)

Heat oven to 350 F. Grease and flour bottom and sides of rectangular pan, 13x9x2 inches.

Mix sugar, oil and eggs in large bowl until blended; beat with spoon 1 minute. Stir in remaining ingredients except carrots, walnuts and Cream Cheese Frosting; beat with spoon 1 minute. Stir in carrots and nuts. Pour into pan.

Bake 45 minutes or until toothpick inserted in center comes out clean. Cool the cake on a rectangular wire rack 10 minutes. Cover 1 rack with a towel; place rack, towel side down, on top of cake; turn over as a unit. Remove pan. Place a rack on bottom of cake; turn over both racks so the cake is right side up. Cool completely.

Beat cream cheese, milk and vanilla in medium bowl with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, until smooth and spreadable.

Cut cake as shown in diagram.

To frost the cake with ease, freeze the cut cake pieces for about an hour. Arrange cake pieces on tray to form jersey as shown. Tint the frosting with food color to look like the color of the jersey of the team you want to win. Frost the cake, then complete the jersey with trim (in the appropriate color), number and name of your favorite player.

For a real conversation piece, copy and enlarge a picture of a favorite player's face, using a copy machine, and glue it onto cardboard. Cut the cardboard around the face. Glue two wooden chopsticks or skewers to the back, leaving half of each stick exposed. Poke the sticks into the center of the cake at the neck to really look like the player!

Substitution:
Go nuts! Use pecans, almonds or hazelnuts instead of walnuts.
Source: Gold Medal Flour, a Reg. TM of General Mills, Inc.

DEATH BY CHOCOLATE CAKE

2008-07-16T12:54:00.000-07:00

10 Servings

     4    Eggs
     1 c  Sour cream
   1/2 c  Water
   1/2 c  Oil
     1 pk Chocolate cake mix
     1 pk Chocolate instant pudding
    12 oz Semisweet chocolate chips
          Confectioner's sugar

 Beat eggs, sour cream, water, and oil together in a large bowl until
 thoroughly mixed. Add cake mix and pudding mix. Beat until smooth.
 Stir in chocolate chips. Pour into Bundt or tube pan and bake at 350
 F for 1 hour. When cool, sift powdered sugar on top of cake.
 Variation: Replace 1/4 cup water with Grand Marnier. Serves 8-10.

CREAMY BAKED CHEESECAKE

2008-07-16T12:53:00.000-07:00

Yield: 6 Servings

1 1/2 c Graham cracker crumbs
1/4 c Sugar
1/3 c Margarine; or butter; melted
16 oz Softened cream cheese
14 oz Eagle swt.condensed.milk
3 Eggs
1/4 c Real lemon lemon juice
8 oz Sour cream at room temp
21 oz Cheery pie filling; cold

Preheat oven to 300 degrees. Combine crumbs, sugar, and margarine press firmly on bottom of 9-inch springform pan. In large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs and Real Lemon, mix well. Pour into prepared pan. Bake 50-55 minutes or until center is set; top with sour cream. Bake 5 minutes longer. Cool, Chill. Top with pie filling. Refrigerate leftovers.

Cheese bread sticks

2008-07-16T12:50:00.000-07:00

Dough:
1 cup water
2 Tbs. milk
2 tsp. sugar
1 1/4 tsp. salt
1 Tbs. shortening
1 Tbs. olive oil
1 Tbs. corn meal
3 cups unbleached all-purpose flour
1 1/4 tsp. yeast

other ingredients:
1/3 batch dough
olive oil
parmesan cheese
fine corn meal

Place water, milk, sugar, salt, shortening and olive oil in bowl and dissolve sugar and salt. Stir in yeast, corn meal, and flour and knead to form a soft, but not-too sticky dough (8-10 minutes). Allow to rest, covered with a towel for about 45 minutes.

Deflate dough very gently before using and allow it to rest a further 15 minutes.

You can store dough for up to 2 days in a plastic bag in refrigerator.

Breadsticks:

Preheat oven to 450 degrees F.

Line a baking sheet with parchment paper and sprinkle with corn meal.

Roll out dough on a floured board, about 1/4 inch thick. Cut with a pastry wheel or anyway you can, into long strips (10-12 inches long) and roll with tips of fingers so it is cylinder shaped (like a miniature baguette.)

Gently lift bread sticks onto baking sheet. Brush with oil or butter. Sprinkle with cheese (or coarse salt, poppy seeds, sesame seeds, herbs, caraway seeds).

You can also make them thicker and let rise 20 minutes. Paint with an egg wash and sprinkle salt, sesame seeds, or whatever you like on them.

Bake 5-8 minutes until evenly browned. They will crisp as they cool.

Holland Dutch Rolls

2008-07-16T12:22:00.000-07:00

2 pkg. active dry yeast
2 cups lukewarm water
2 cups milk
1/4 cup unsalted butter, room temp
3 Tbs. sugar
9-10 cups flour
1 Tbs. olive oil

Topping:
1 Tbs. sugar
1 oz. active dry yeast
3/4 cup rice flour
1 tsp. salt
1 Tbs. olive oil
1/2 cup water

In a large bowl, sprinkle the yeast over 1 cup water. Stir and let sit for 10 min.

Combine milk, 1 cup water, butter and sugar in saucepan.

Heat until butter is melted. Cool to lukewarm and stir into yeast.
Gradually add the flour and salt until dough is thoroughly combined.
Knead 3 to 5 minutes.

Brush a bowl with 1/2 the oil, add dough and turn over. Cover with towel. Let rise until double in volume, about 1 hour; punch down, knead briefly.

Shape into rolls and place on baking sheet, lined with parchment paper. You can sprinkle pan with cornmeal first, if desired, for extra crunch.

Spread topping over loaves. Cover loosely. Let rise until double, about 1 hour.

Preheat oven to 350 degrees F.

Bake rolls for 25 to 40 minutes.

Cool on racks.

Bread baking Tips

2008-07-16T12:07:00.000-07:00

Tips by: The Philippine Daily Inquirer/My 27, 1997

The following are tips to make your bread making a success:

Check recipe to see if you have all the ingredients needed for the project.
Start early in the day. It takes 1 1/2-2 hours for dough to double in bulk.
Test for correct water temperature for isolving yeast-water should be lukewarm (105 F-115 FA). If the water is too hot the yeast will die. If it's too cold yeast will not rise properly.
New methods such as that used for Basic Bread Doug recipe do not require the yeast rise as in a sponge.
Wash hands before handling dough.
Be patient and let dough rise properly before baking.
To test when dough has doubled in bulk, press two fingers (forefinger and middle finger) into dough. If indentations stay, dough has doubled in bulk and can be shaped.
Kneading makes the dough elastic, stretchy, soft and pushes the yeast, which makes the bread rise evenly and thoroughly.

To Knead:

Dust the work surface with flour.
Place the dough on floured surface and sprinkle with more flour. Be careful of adding too mich flour so as to prevent the bread from getting too heavy.
Starting from the part of the dough closest to you, push down and away from you with the heel of your hands. Use your shoulders and the top of your body to lean into the dough.
Give the dough one qaurter turn, pick up the far end of the dough fold it over toward you. Push down and away again. Repeat, adding more flour as needed.
Dough is ready when it doesn't stick to fingers and feels smooth and elastic.

Jenny's Black Forest Cake

2008-07-14T10:29:00.000-07:00

INGREDIENTS

1 cup milk
1 tablespoon vinegar
1 3/4 cups all-purpose flour
2 cups white sugar
3/4 cup unsweetened cocoa powder
1 teaspoon baking powder
2 teaspoons baking soda
1/2 teaspoon salt
2 eggs
1/2 cup vegetable oil
1 cup strong brewed coffee, cold
1 teaspoon vanilla extract
1 (21 ounce) can cherry pie filling
1/2 cup cherry liqueur

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8 inch cake pans. Make sour milk by combining milk and vinegar. Set aside.
Sift together the flour, sugar, cocoa powder, baking soda, baking powder and salt. Set aside. In a large bowl, whisk together the eggs, oil, coffee and vanilla. Stir in the sour milk. Gradually beat in the flour mixture, mixing just until incorporated.
Pour batter into prepared pans. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow cake layers to cool completely before filling.
To make the cherry filling: Combine the cherry pie filling and cherry liquor. Refrigerate cherry mixture until chilled, then fill cake.

Rum Cake Recipe

2008-07-14T10:26:00.000-07:00

Rum Cake Recipe

Ingredients

115g raisins
115g pitted prunes
55g sultanas
55g currants
300ml dark rum
225ml port
115g butter or margarine
115g demerara sugar
3 eggs, beaten
140g plain flour, sifted
half tsp baking powder
half tsp mixed spice

For the syrup:
55g demerara sugar

For the rum butter:
225g butter
450g granulated sugar
125ml dark rum

A greased, lined 20cm/ 8 in cake tin

Heat the oven to 150 deg C, 300 deg F, Gas Mark 2

Put all the dried fruit in a saucepan. Pour over the rum and port, and bring to the boil. Simmer for about 15-20 minutes before removing from the heat and allowing to cool and soak for several hours, preferably overnight. After soaking place the fruit and the alcohol into a food processor and pulse the mixture once or twice to make a coarse puree.

Pour the sugar into a small saucepan with enough water to just cover it. Gently heat and bring to the boil while stirring to dissolve the sugar. Simmer until the syrup caramelises, turning golden brown in colour. Put to one side.

Cream together the butter and Demerara sugar in a large mixing bowl. Add the beaten eggs one at a time, while gently beating. Fold in the flour, baking powder and mixed spice. Add the processed fruit mixture and the syrup.

Transfer the mixture into a greased, lined 20cm/ 8 in cake tin and bake in the oven for about 1 hour.

Check the cake after 45 minutes. If the top of the cake is getting too brown, reduce the oven temperature to 140°C/Gas Mark 1. The cake is ready when a skewer or stick inserted into the centre comes out clean. Cool on a wire rack when cooked.

Meanwhile, make the rum butter by creaming together the butter with the sugar then gradually mix in the rum. Cover and chill until firm.

When cool, serve the cake with scoops of rum butter.

Easy Sponge Cake Recipe

2008-07-14T10:25:00.000-07:00

Easy Sponge Cake Recipe

Ingredients

4 oz...110g self raising flour, sifted
1 tsp baking powder
4 oz...110g soft margarine at room temperature
4 oz...110g caster sugar
2 large eggs
2-3 drops vanilla essence

To finish:

Icing/confectioners' sugar, jam

Two 7 in (18cm) cake tins, at least 1.5in (4cm) deep, greased and bases lined with greaseproof/waxed paper

Preheat the oven to Gas Mark 3, 170 deg C, 325 deg F.

This is a really easy cake recipe. Sift the baking powder and flour into a large mixing bowl. Next, make sure the margarine is soft, then simply add all the other ingredients to the bowl and beat them well until everything is thoroughly mixed together. An electric mixer will give better results. The mixture should just drop from a wooden spoon when tapped on the side of the bowl, so if needed mix in 1-2 teaspoons of warm water to get the right consistency.

Divide the mixture between each of the lined and greased tins and place on the centre shelf of the preheated oven for about thirty minutes. When cooked, the top of the sponge should be springy to the touch.

Remove from the oven when cooked and allow to cool for about a minute. Loosen the edges with a knife and turn the sponges out onto a wire rack to cool. Carefully remove the lining paper and when completely cool spread your favourite jam on the sponge and sandwich together. To finish, dust the top with icing/confectioners' sugar if you like.

Fruit Cake recipe

2008-07-14T10:19:00.000-07:00

Fruit Cake recipe

Fruit Cake ingredients:

1	cup	water
1	cup	Sugar
4	large	Brown eggs
2	cup	Dried fruit
1	tsp.	Salt
1	cup	Brown sugar
		Lemon juice
		nuts
1	each	Bottle whiskey

Fruit Cake preparation:

1. Sample the whiskey to check for quality.

2. Take a large bowl.

3. Check the whiskey again.

4. To be sure it's the highest quality, pour one level cup and drink.

5. Repeat.

6. Turn on the electric mixer, beat one cup of butter in a large fluffy bowl.

7. Add one teaspoon of sugar and beat again.

8. Make sure the whiskey is still okay.

9. Cry another tup. Turn off the mixer.

10. Beat two leggs and add to the bowl and chuck in the cup of dried fruit.

11. Mix on the tuner.

12. If the fired druit gets stuck in the beaterers, pry it loose with a drewscriver.

13. Sample the whiskey to check for tonsisticity.

14. Next, sift two cups of salt.

15. Or something.

16. Who cares? Check the whiskey.

17. Now sift the lemon juice and strain your nuts.

18. Add one table.

19. Spoon.

20. Of sugar or something.

21. Whatever you can find.

22. Grease the oven.

23. Turn the cake tin to 350 degrees.

24. Don't forget to beat off the turner.

25. Throw the bowl out of the window.

26. Check the whiskey again and go to bed. Happy holidays! Please feel free to share this recipe with others.

No-Fry Potato Doughnuts

2008-07-13T11:31:00.000-07:00

No-Fry Potato Doughnuts

INGREDIENTS

3 medium potatoes, peeled and quartered
1 cup warm milk (70 to 80 degrees F)
2 eggs, well beaten
3/4 cup shortening
1/2 cup sugar
1 teaspoon salt
4 1/2 cups bread flour
2 1/4 teaspoons active dry yeast
TOPPING:
3/4 cup sugar
1 1/4 teaspoons ground cinnamon
1/4 cup butter or margarine, melted

DIRECTIONS

Place potatoes in a saucepan and cover with water. Bring to a boil; cook until tender. Drain, reserving 1/4 cup cooking liquid; set liquid aside to cool to 70 degrees F-80 degrees F. Mash potatoes; set aside 1 cup to cool to room temperature. (Refrigerate any remaining mashed potatoes for another use.) In bread machine pan, place dough ingredients in order suggested by manufacturer, adding reserved cooking liquid and potatoes. Select dough setting (check dough after 5 minutes of mixing; some flour may remaining on top; add 1 to 2 tablespoons water or flour if needed). When cycle is completed, turn dough onto a lightly floured surface. Knead in an addition 1/4 to 1/2 cup flour if necessary. Roll out to 1/2-in. thickness. Cut with a 2-1/2-in. doughnut cutter. Place on greased baking sheets; cover and let rise until almost doubled, about 25 minutes. Bake at 350 degrees F for 15-20 minutes or until lightly browned. Combine sugar and cinnamon. Brush warm doughnuts with butter; dip in cinnamon-sugar.

FOOTNOTE

If your bread machine has a time-delay feature, we recommend you do not use it for this recipe.

Spiced Banana Bread

2008-07-13T11:27:00.000-07:00

Spiced Banana Bread

INGREDIENTS

2 cups flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
4 very ripe bananas
2 eggs
1 cup sugar
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
1/2 cup melted butter
1 teaspoon vanilla extract

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8x3 inch loaf pans. Whisk together the flour, baking powder, and baking soda; set aside.
Mash the bananas, eggs, sugar, cinnamon, salt, nutmeg, and cloves together in a large bowl with a fork until well combined. Stir in the melted butter and vanilla extract, then fold in the flour mixture until a batter forms and no dry lumps remain. Pour into the prepared loaf pans.
Bake in preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Cool in the pan for 10 minutes, then remove from the pan, and allow to cool completely on a wire rack.

Carrot Banana Bread

2008-07-13T11:22:00.002-07:00

Carrot Banana Bread

INGREDIENTS

1/3 cup vegetable oil
1 cup sugar
2 eggs
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 cup mashed ripe bananas
1 cup grated carrots
1/2 cup chopped pecans

DIRECTIONS

In a mixing bowl, combine oil and sugar. Add eggs; mix well. Combine flour, baking soda, salt and cinnamon; gradually add to the creamed mixture alternately with bananas. Stir in carrots and pecans. Transfer to a greased 9-in. x 5-in. x 3-in. loaf pan. Bake at 350 degrees F for 55-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

European Black Bread

2008-07-13T11:22:00.001-07:00

European Black Bread

INGREDIENTS

7/8 cup water
3/4 teaspoon cider vinegar
1 1/2 cups bread flour
1/2 cup rye flour
1/4 cup oat bran
1 tablespoon margarine
1 1/2 tablespoons white sugar
1 teaspoon salt
1 teaspoon caraway seed
1 teaspoon dried minced onion
2 tablespoons unsweetened cocoa powder
1 teaspoon active dry yeast

DIRECTIONS

Place the ingredients in the pan of the bread machine in the order suggested by the manufacturer. Select Normal setting, and then press Start.

Banana Crumb Muffins

2008-07-13T11:20:00.000-07:00

Banana Crumb Muffins

INGREDIENTS

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 bananas, mashed
3/4 cup white sugar
1 egg, lightly beaten
1/3 cup butter, melted
1/3 cup packed brown sugar
2 tablespoons all-purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon butter

DIRECTIONS

Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers.
In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.
In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

Irish Soda Bread

2008-07-13T11:19:00.000-07:00

Irish Soda Bread

INGREDIENTS

4 cups all-purpose flour
3 tablespoons sugar
3 teaspoons baking powder
1 teaspoon salt
3/4 teaspoon baking soda
6 tablespoons cold butter or margarine
1 1/2 cups raisins
1 tablespoon caraway seeds
2 eggs, beaten
1 1/2 cups buttermilk

DIRECTIONS

In a large bowl, combine the first five ingredients. Cut in butter until mixture resembles coarse crumbs. Stir in the raisins and caraway seeds. Set aside 1 tablespoon beaten egg. In a bowl, combine buttermilk and remaining eggs; stir into crumb mixture just until flour is moistened (dough will be sticky). Turn onto a well-floured surface; knead about 10 times. Shape into a ball.
Place in a greased 9-in. round baking pan. Cut a 4-in. X, 1/4-in. deep, in the center of the ball. Brush the top with reserved egg. Bake at 350 degrees F for 1 hour and 20 minutes or until a toothpick inserted near the center comes out clean. Cover loosely with foil during the last 20 minutes if top browns too quickly. Cool for 10 minutes before removing from pans to a wire rack to cool completely.

Mary Anne's Moist and Nutty Carrot Loaf

2008-07-13T10:58:00.000-07:00

Mary Anne's Moist and Nutty Carrot Loaf

INGREDIENTS

3 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
3 cups all-purpose flour
3 carrots
1 (15 ounce) can crushed pineapple
1 1/2 cups vegetable oil
2 cups white sugar
6 eggs
1 cup chopped walnuts
1 1/2 cups raisins

DIRECTIONS

Preheat oven to 375 degrees F (190 degrees C). Grease and flour two 9x5 inch loaf pans.
Sift together baking soda, salt, spices, and flour.
In a large bowl, combine ground carrots, pineapple, oil, and sugar. Mix in eggs. Blend flour mixture into carrot mixture. Mix well. Fold nuts and raisins into batter. Pour into prepared pans.
Bake at 375 degrees F (190 degrees C)for 45 minutes, or until a toothpick inserted into bread comes out clean.

Suzanne's Best Brownie

2008-07-13T10:44:00.000-07:00

Suzanne's Best Brownies

Ingredients

10 tablespoons (1 1/4 sticks) unsalted butter
1 1/4 cups sugar
3/4 cup plus 2 tablespoons unsweetened cocoa powder (natural or Dutch-process)
1/4 teaspoon salt
2 teaspoons almond extract
2 cold large eggs
1/2 cup all-purpose flour
2/3 cup pecan pieces

Method

1 Position a rack in the lower third of the oven and preheat the oven to 325°F. Line the bottom and sides of an 8-inch square baking pan with parchment paper or foil, leaving an overhang on two opposite sides.

2 Combine the butter, sugar, cocoa, and salt in a medium heatproof bowl and set the bowl in a wide skillet of barely simmering water. Stir from time to time until the butter is melted and the mixture is smooth and hot enough that you want to remove your finger quickly after dipping it in to test. Remove the bowl from the skillet and set aside briefly until the mixture is only warm, not hot.

3 Stir in the almond extract with a wooden spoon. Add the eggs one at a time, stirring vigorously after each one. When the batter looks thick, shiny, and well blended, add the flour and stir until you cannot see it any longer, then beat vigorously for 40 strokes with the wooden spoon or a rubber spatula. Stir in the nuts. Spread evenly in the lined pan.

4 Bake until a toothpick plunged into the center emerges slightly moist with batter, 20 to 25 minutes. Let cool completely on a rack. Lift up the ends of the parchment or foil liner, and transfer the brownies to a cutting board. Cut into 16 or 25 squares.

Zucchini Bread

2008-07-13T10:43:00.000-07:00

Zucchini Bread

Ingredients

3 eggs
1 cup olive oil
2 cups sugar
2 teaspoons vanilla
2 cups coarsely grated zucchini
1 can (8oz) crushed pineapple, drained
3 cups all purpose flour
2 teaspoons baking soda
1 teaspoon salt
1/2 teaspoon baking powder
1 1/2 teaspoon cinnamon
3/4 teaspoon nutmeg
1 cup chopped walnuts
1 cup raisins

Method

1 Preheat oven to 350°F. In a mixer, beat eggs. Add oil, sugar, and vanilla; continue beating mixture until thick and foamy. With a spoon, stir in the zucchini and pineapple.

2 In a separate bowl, combine flour, baking soda, salt, baking powder, cinnamon, and nutmeg. A third at a time, add dry ingredients into wet and gently stir (by hand) after each addition. Add the walnuts and raisins, blend gently.

3 Divide the batter equally between 2 greased and flour-dusted 5 by 9 inch loaf pans. Bake for 1 hour or until a wooden pick inserted in to the center comes out clean. Cool in pans for 10 minutes. Turn out onto wire racks to cool thoroughly.

Makes 2 loaves.

Pumpkin Bread

2008-07-13T10:39:00.000-07:00

Pumpkin Bread

Ingredients

1 1/2 cups (210g) flour
1/2 teaspoon of salt
1 cup (200 g) sugar
1 teaspoon baking soda
1 cup (1/4 L) pumpkin purée*
1/2 cup (1 dL) olive oil
2 eggs, beaten
1/4 cup water
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 teaspoon allspice
1/2 cup (1 dL) chopped walnuts

* To make pumpkin purée, cut a pumpkin in half, scoop out the seeds and stringy stuff, lie face down on a foil or Silpat lined baking sheet. Bake at 350°F until soft, about 45 min to an hour. Cool, scoop out the flesh. Freeze whatever you don't use for future use. Or, if you are working with pumpkin pieces, roast or boil them until tender, then remove and discard the skin.

Method

1 Preheat oven to 350°F (180°C). Sift together the flour, salt, sugar, and baking soda.

2 Mix the pumpkin, oil, eggs, 1/4 cup of water, and spices together, then combine with the dry ingredients, but do not mix too thoroughly. Stir in the nuts.

3 Pour into a well-buttered 9x5x3 inch loaf pan. Bake 50-60 minutes until a thin skewer poked in the very center of the loaf comes out clean. Turn out of the pan and let cool on a rack.

Makes one loaf. Can easily double the recipe.

Choco Dorayaki

2008-07-13T09:24:00.000-07:00

Choco Dorayaki

Ingredients:
2 eggs
65 g sugar
125 cake flour
1/2 tsp baking powder
70 ml milk

Filling:
60 g dark chocolate, finely chopped
30 ml milk
cheddar cheese, grated

How to make:

1. Filling, heat the milk over medium heat. After the milk is warm, add the dark chocolate, stir until melted. Let it cool and thicken in refrigerator.
2. Beat the egg and sugar using electric mixer in medium speed until thick and pale.
3. Add sifted flour and baking powder to the egg mixture, beating until all combined.
4. Pour the milk in 3 or 4 steps, continue beating until all combined.
5. Heat a non-stick pan over medium heat. Pour 1 large tablespoon of batter into pan. Cook over medium heat until underside is cooked, then turn it over and cook other side.
6. Spread one side of dorayaki with chocolate filling and sprinkle with grated cheddar cheese. Top with the other one.

Makes: 7 - 8
--------------------------------------------------------------------

Bahan:
2 telur
65 g gula pasir
125 g tepung terigu protein sedang
1/2 sdt baking powder
50 ml susu cair

Isi:
60 g dark chocolate, potong-potong
30 ml susu cair
keju cheddar, parut

Cara:

1. Isi, panaskan susu cair, masukkan potongan dark cokelat, aduk sampai meleleh. Dinginkan dan biarkan kental dalam lemari es.
2. Kocok telur dan gula pasir sampai kental dan pucat.
3. Masukkan tepung terigu, baking powder sambil diayak. Kocok rata.
4. Masukkan susu cair secara bertahap, kocok rata.
5. Tuang 1 sendok sayur ke dalam wajan anti lengket, biarkan kurang lebih 1 menit sampai bagian bawah matang. Balikan agar sisi yang lain matang pula.
6. Olesi satu sisi dorayaki dengan filling cokelat dan taburi dengan keju parut. Tutup dengan dorayaki yang lain.

Steamed Brownies (Brownies Kukus)

2008-07-13T09:02:00.001-07:00

Steamed Brownies (Brownies Kukus)

Ingredients:
200 g egg whites
1/8 tsp salt
110 g caster sugar
50 g margarine
65 g dark chocolate, finely chopped
85 g cake flour
15 g cocoa powder
1/2 tsp double acting
chocolate meises for filling

How to make:

1. Preheat the steamer and grease a loaf pan (24 x 10 x 7cm) with margarine and line with parchment paper.
2. Heat margarine until melted, add dark chocolate, stir until melted. Set aside.
3. Beat the egg whites until foamy, add salt and sugar in 5 steps. Beat until soft peaks form.
4. Add the sifted flour, cocoa powder and double acting to the egg mixture, stir gently until just combined.
5. Pour the chocolate mixture, strirring until all combined.
6. Pour half of the batter to the loaf pan, and steam for about 5 minutes. Sprinkle with chocolate meises.
7. Pour the remaining batter into loaf pan, and continue steaming for about 15 minutes.

-----------------------------------------------------------------------------------------

Bahan:
200 g putih telur
1/8 sdt garam
110 g gula pasir
50 g margarin
65 g dark chocolate, potong-potong
85 g tepung terigu protein sedang
15 g cocoa powder
1/2 sdt double acting
cokelat meises secukupnya

Cara:

1. Panaskan alat kukusan dan olesi loyang loaf ukuran 24 x 10 x 7cm dan alasi dengan kertas roti.
2. Lelehkan margarin, lalu tambahkan potongan dark chocolate, aduk hingga mencair.
3. Kocok putih telur sampai berbusa, tambahkan garam, masukkan gula secara bertahap, kocok terus sampai setengah kaku.
4. Masukkan tepung terigu, cocoa powder dan double acting ke dalam adonan putih telur, aduk asal rata.
5. Masukkan campuran cokelat ke adonan, aduk cepat hingga rata.
6. Tuang setengah adonan ke dalam loyang loaf, kukus selama 5 menit. Taburi dengan meises secukupnya.
7. Tuang sisa adonan dan kukus lagi selama 15 menit.

Sacher Torte

2008-07-13T08:45:00.000-07:00

Sacher Torte

Ingredients:
10 egg yolks
4 egg whites
120 g icing sugar
40 g cake flour
20 g cocoa powder
20 g milk powder
Melted together:
60 g butter
60 g margarine
1 tbs chocolate condensed milk

Filling:
Apricot jam

Topping (melted & mix together):
200 g dark chocolate
75 g whipping cream

How to make:
1. Preheat the oven to 180°C and grease two 20cm round baking pans with margarine and line with parchment paper.
2. Beat egg and sugar until pale & light.
3. Add cake flour, cocoa powder & milk powder by sifting it to the egg mixtures. Beat until all combined.
4. Add butter mixture, stir gently. Pour the mixture to the baking pans, bake for 15 minutes.
5. After the cake has cooled, spread apricot jam over one cake and top with other cake. Spread the remaining jam to the whole cake (top and side of the cake).
6. Cover cake with chocolate ganache.

------------------------------------------------------------------------------------------

Bahan:
10 kuning telur
4 putih telur
120 g gula tepung
40 g tepung terigu protein sedang
20 g cocoa powder
20 g susu bubuk
Lelehkan:
60 g mentega
60 g margarin
1 sdm susu kental manis cokelat

Filling:
Selai Apricot

Topping (lelehkan):
200 g dark chocolate
75 g whipping cream

Cara:
1. Panaskan oven 180°C dan olesi 2 loyang diameter 20 cm dengan margarin dan alasi kertas roti.
2. Kocok telur dan gula tepung sampai pucat dan mengembang.
3. Masukkan tepung terigu, cocoa powder & susu bubuk sambil diayak ke dalam kocokan telur. Kocok dengan kecepatan rendah sampai rata.
4. Tambahkan lelehan mentega, aduk rata. Tuang ke dalam loyang, dan panggang selama 15 menit.
5. Setelah kue dingin, olesi salah satu kue dengan selai aprikot. Tutup dengan cake satunya, olesi semua permukaan kue dengan selai.
6. Siram kue dengan chocolate ganache.

Donut Recipe

2008-07-13T07:29:00.000-07:00

This is step by step how to make Donut and recipe

Bluder

2008-07-13T07:14:00.000-07:00

Bluder merupakan perpaduan antara roti dan cake.
Ingredients:
400 g bread flour
85 g cake flour
25 g milk powder
10 g dry instant yeast
70 g granulated sugar
4 g bread softerner
2 eggs
100 milk
150 water
100 g butter
1/2 tsp salt
chocolate sprinkle/ chips
egg yolk/ evaporated milk for brushing

How to make:
1. Mix together bread flour, cake flour, milk powder, instant yeast, sugar and bread softerner.
2. Gradually add milk and eggs. Mix using electric mixer with dough hook attachment.
3. Add water in several times, continue beat or knead using your hands until smooth.
4. Add butter and salt, knead until elastic. Place the dough in a bowl, cover it with plastic wrap, let rise until doubled in size, about 30 minutes.
5. Divide dough 60 g each, roll into smooth balls. Cover with plastic wrap so the dough won't dry. Let stand for about 10 minutes.
6. Flatten each dough and fill with chocolate sprinkle/chocolate chips. Roll into balls. Put in bluder cup or paper cup. Let stand for 75 minutes.
7. Preheat the oven to 190 C.
8. Brush the top with egg yolk and bake for 10 - 12 minutes.
--------------------------------------------------------------------------------------------------------------------------
Bahan:
400 g tepung terigu protein tinggi
85 g tepung terigu protein sedang
25 g susu bubuk
10 g ragi instant
70 g gula pasir
4 g bread softerner
2 telur
100 susu cair
150 air
100 g mentega
1/2 sdt garam
cokelat meises/chips
kuning telur/ susu evaporated untuk olesan

Cara:
1. Campur tepung terigu, susu bubuk, ragi, gula pasir dan bread softerner.
2. Masukkan susu cair dan telur, aduk menggunakan mixer (dengan dough hook).
3. Masukkan air sedikit demi sedikit, aduk atau uleni dengan tangan sampai kalis.
4. Tambahkan mentega dan garam, uleni sampai elastis. Bulatkan diamkan 30 menit.
5. Bagi dan timbang adonan seberat 60 g. Bulatkan dan diamkan kembali 10 menit.
6. Pipihkan adonan beri isi cokelat meises/chips. Bulatkan dan masukkan ke dalam cetakan bluder atau paper cup diamkan 75 menit.
7. Panaskan oven 190 C.
8. Oles permukaan adonan dengan kuning telur, panggang selama 10 - 12 menit.

Cream Cheese Chocolate Chip Pastry Recipe

2008-07-13T07:08:00.000-07:00

Cream Cheese Chocolate Chip Pastry serves/makes 2 dozen

Ingredients:
2 sheets frozen puff pastry, thawed
1 package (8-ounce size) cream cheese, softened
3 tablespoons granulated sugar
1 3/4 cup milk chocolate chips, divided use

Directions:

Roll a sheet of puff pastry into 14 x 10-inch rectangle on lightly floured surface. Combine the cream cheese and sugar in small bowl until smooth. Spread half cream cheese mixture over puff pastry, leaving 1-inch border on one long side. Sprinkle with half the chocolate chipmorsels.

Roll up starting at long side covered with cream cheese. Seal end by moistening with water. Repeat these steps with remaining ingredients. Refrigerate for 1 hour.

Preheat oven to 375 F. Lightly grease baking sheets or line with parchment paper.

Cut rolls crosswise into 1-inch-thick slices. Place cut side down on prepared baking sheets. Bake for 20 to 25 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Chocolate Cherry Bread

2008-07-13T06:47:00.000-07:00

Chocolate Cherry Bread

2 3/4 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 3/4 cups granulated sugar
1/2 cup melted butter
2 extra large eggs
1 teaspoon vanilla extract
3/4 cup cream or milk
3/4 cup sour cream
2 cups maraschino cherries, drained well
1 cup chocolate chips

Preheat oven to 400 degrees F. Grease well one large bread pan or two small bread pans.

Combine all the dry ingredients in a large bowl. Mix well. Add melted butter to the dry mix until the mixture is crumby or powder dust. Add maraschino cherries and chocolate chips. Mix well into the dry mixture.

In a separate bowl, mix eggs, vanilla extract, cream or milk and sour cream. Mix until smooth and well blended. Add liquid egg mixture to the dry mixture by folding together until just incorporated throughout. Place into the prepared bread pan(s). Top the mix with a few of the cherries and sprinkle with sugar. Bake at 400 degrees F for 5 minutes. Turn oven temperature to 350 degrees F and continue baking 35 to 45 minutes or until the center springs back on touch.

Cool and drizzle with your favorite glaze.

Yummy.from.Mommy

Glazed chocolate cakes

Makes

Ingredients

Chocolate glace icing

Method

Source

Choc-chip date slice

Preparation Time

Cooking Time

Makes

Ingredients

Method

Source

Australian Good Taste

Recipe by Heidi Flett

Eclairs

Makes

Ingredients

Choux pastry

Method

Source

Chocolate croissants

Ingredients (serves 4)

Method

Source

Herb twists

Makes

Ingredients

Method

Source

Vegetarian pastry pizzas

Method

Source

Fruit cake with yoghurt & nut sauce

Ingredients (serves 4)

Method

Source

Banana & date ice-cream cake

Preparation Time

Ingredients (serves 8)

Method

Source

Triple-choc brownies

Ingredients (serves 8)

Method

Notes & tips

Source

Chocolate cheesecake brownie slice

Makes

Ingredients

Cheesecake mixture

Milk chocolate mixture

Method

Notes & tips

Source

Brownies ice cream and hot fudge sauce

Ingredients (serves 6)

Fudge sauce

Method

Notes & tips

Source

Chocolate cream cheese brownies

Makes

Ingredients

Method

Source

Gluten-free chocolate & pecan brownies

Preparation Time

Cooking Time

Makes

Ingredients

Method

Source

Mixed berry cheesecake brownies

Preparation Time

Cooking Time

Makes

Ingredients

Method