Saturday, November 8, 2014

French toast cake


French toast cake


Cake
125g packed brown sugar
1 tsp ground cinnamon
1/2 tsp vanilla powder
200g softened butter
150g granulated sugar
3 eggs
3 tbsp room tempered milk
1 1/2 vanilla extract or 1/2 vanilla powder
225g all purpose flour
2 tsp baking powder
1/2 tsp ground cinnamon
pinch of salt

Preheat the oven to 175 °C (350 °F)
In a small bowl, stir together brown sugar, cinnamon and vanilla powder. Set aside.
Line two 15 cm (6 inch) cake pans.
In a large bowl, beat softened butter and sugar until creamy and white.
Add the eggs, one at a time, beating well after each egg. Add the milk and beat until smooth.
In another bowl sift together flour, baking powder, cinnamon, salt and vanilla powder. Add the flour mixture to the wet mixture by "folding" it into the mixture.
Pur 1/4 of the batter in each cake pan, sprinkle cinnamon/brown sugar mixture evenly over each cake pan then top with remaining batter.
Bake for about 30 minutes or until cake tester comes out clean.
Leave the cakes to cool in the pans for 10 minutes before inverting them on a cooling rack to cool completely.

Cream cheese frosting
225g softened butter
200-225g powdered sugar
2 tsp maple extract or maple syrup
300g cream cheese

Beat softened butter until pale, add powdered sugar and beat until smooth and pale.
Add cream cheese and maple extract/maple syrup and beat until smooth.

Ganache
50g cinnamon chips (If you can't find cinnamon chips in store, you can make your own like I did, you can find the recipe here)
1 tbsp heavy cream
2 tbsp maple flavored syrup, for example "pancake syrup" (not real maple syrup)

In a heat proof bowl add cinnamon chips, and heavy cream and melt it over a water bath using low heat.
Add the maple favored syrup and stir until combined. Let cool completely, it will thicken.

How to assemble cake

Take one of the cakes and pour ganache on, take half of the cream cheese frosting and top it with fresh berries, put the next cake onto the other one and repeat. Last sprinkle powdered sugar and top with some fresh mint.

Sunday, February 23, 2014

Chocolate crinkles

Chocolate crinkles

about 50 cookies


440g granulated sugar
170-180 ml vegetable oil
70g cocoa
4 eggs
2 tsp vanilla extract
320g flour
2 tsp baking powder
½ tsp salt
powdered sugar


Preheat the oven to 180 degrees °C (350 degrees °F). Line a baking pan with parchment paper. Set aside.

Beat together granulated sugar, oil and cocoa in a large bowl until smooth. Beat in the eggs and vanilla extract.
In another bowl stir together flour, baking powder and salt, gradually add the flour mix to the cocoa mixture. Beat until well combined. Cover and refrigerate for a few hours. Minimum 3 hours.

Scoop a half tablespoon of dough and roll into 1-inch (2,5 cm) balls, roll them in powdered sugar and place on the lined baking pan, use a distance of 2-inches (5 cm) apart.
Bake the cookies about 11-13 minutes. 

Let the cookies cool on a wire rack.



Saturday, February 1, 2014

Salted caramel cheesecake bars

Salted caramel cheesecake bars

Crust
16 digestive biscuits or other graham biscuits
110g unsalted butter
67g granulated sugar

Filling
450g cream cheese
1 egg
50g granulated sugar
2 tsp vanilla extract
50g white chocolate
3 tbsp flour

Salted caramel
200g granulated sugar
83g unsalted butter
125 ml cream
1/2 tbsp salt (flaky salt, maldon salt)


Preheat the oven to 175 degrees °C (350 degrees °F), line a 20x26cm (8"x10") baking pan with parchment paper. Enough to let it overhang on the sides, this will make it easier to remove the cheesecake later. Set aside.

Make the crust: Use a food processor and pulverize the biscuits. Melt the butter, pour the crumbs into a bowl and mix with the melted butter and sugar. Press the crumbs into the pan and make a compact bottom. Bake for 5 minutes and let it cool while you prepare the filling.

Make the filling: Melt the white chocolate and let cool of a little.
Beat cream cheese, egg, sugar, vanilla extract, white chocolate and flour together with a handmixer until smooth. Pour the filling into the pan with the crust.
Bake for 30-35 minutes or until the cheesecake has set and the edges are lightly brown.
Let the cheesecake cool of in room temperature and then for another three hours in the fridge.
Lift the parchment paper and cheesecake out of the pan and cut it into square bars. And pour the cooled caramel over the cheesecake bars.

Make the salted caramel: Heat the sugar in a large saucepan on medium-high heat. (Use a bigger saucepan than you think you will need, it can get quite messy.) When the sugar starts to melt, start whisking. As soon as the sugar reaches a deep amber color (around 175 degrees °C/ 350 degrees °F) remove it from the heat and add the butter in parts, keep whisking continuously.

Return the saucepan to the heat and add the cream and keep whisking until the cream has been incorporated and the sauce have become smooth. Add the salt and whisk until dissolved.





Tuesday, January 28, 2014

Chocolate dipped peanut butter cookies


Chocolate dipped peanut butter cookies

about 20 cookies

1/2 cup smooth unsalted peanut butter
1/4 cup unsalted butter
1/3 cup light brown mucovado sugar
1 egg
1/4 tsp baking powder
1 tsp vanilla extract
3/4 cup oat flour (oats minced in a food processor)

1/2 cup to 3/4 cup roughly chopped dark chocolate or ready to use chocolate lenses.
 Flaky salt/ fleur de sel/ maldon salt, for sprinkle

Preheat the oven to 180 degrees °C (350 degrees °F). Line a baking pan with parchment paper. Set aside.
Whisk together the first 6 ingredients until smooth and creamy. Stir in the oat flour. Scoop a tablespoon of dough onto the baking pan, use a distance of 5 cm (2 inches) apart. Bake the cookies about 8-10 minutes until golden brown. Let the cookies cool of on a wire rack.

Melt the chocolate in a bowl over simmering water. Dip half of each cookie into the chocolate and sprinkle som flaky salt on the cookie, and leave to set.