All posts filed under: dessert

Choccy Cake

Originally posted on Face Camera Action:
YUM. Even typing this up now is making my mouth water just thinking about this cake! Chocolate cake with chocolate butter icing! Ingredients For the cake 3 Eggs 55g Cocoa powder 115g Self raising flour 170g Caster sugar 170g unsalted butter Icing 300g Icing sugar 90g Milk chocolate 90g Butter Lets Start! Firstly mix the cocoa powder and the sugar together into a bowl and including the butter and mixing this together to form a smooth paste. Then add 1 egg and a third of the flour and mix together. Once this is mixed add another egg and another third and then repeat with the third amount also. You will know this is all mixed together when the cake mix is smooth and leaves a small peak when removing the spoon. Then place half of the mixture into a 20cm cake tin making sure this is greasy to the cake once cooked removes easily. If you have 2 tins you can do both at the same time but I…

Sneak Preview: Joconde Cakes.

Originally posted on SHEU QUEN | THE RACONTEUR:
Call it what you want: ‘multi-tiered‘ or ‘multi-layered‘. It is still a ‘cake‘. | Photo by La Bamboche Weddings. When I was introduced to someone who bakes macarons, little did I know that she bakes joconde cakes too! Otherwise known as ‘opera cakes‘. Yep. I only knew this recently and with that little titbit of knowledge, I made an order for a slice of green tea and black sesame flavoured joconde cake, on top of having three more macarons delivered to my home. Let me tell you a bit about these multi-layered cakes, and once I have eaten it, I will share my experiences with you. Until then, here is a short history of the joconde cake: According to Wikipedia: The joconde cake is a French type of cake, and can also be called an ‘opéra cake’. It is made using several thin layers of almond sponge cake soaked in coffee syrup, layered with ganache and coffee buttercream, before being covered in a chocolate glaze. According to Larousse…

Halloween Cupcake Baking!

Originally posted on The Flower That Blooms:
Halloween is just around the corner and what better way is there to celebrate than baking cakes?! Everywhere you look there are Halloween cake cases, cake decorations, jelly moulds you name it they probably do it! With all of this stuff reminding us how much we love baking, we recently made some Halloween cupcakes so we thought we’d show you how they turned out! We are lovers of a good chocolate cake so of course we decided to bake chocolate cupcakes! Now we’re no professionals and half the time we just guess and experiment but cupcakes are so easy to make so why not give it a go yourself? The cake recipe is a one by Mary Berry that we always use and the icing is from an old book, we’ll post them below so you can try it! Cake Ingredients 4tbsp Water boiling 40g Cocoa powder 3 Eggs 175g Softened Butter  165g Unrefined golden caster sugar 115g Self-raising flour  1tsp Baking powder Chocolate Icing Ingredients 60g Butter 30g Coco Powder About 175g Icing Sugar 3tbsp Milk Method…

Vegan Banana Chocolate Almond Muffins

Originally posted on w i n n i f e r ' s | b l o g :
Hello my fellow foodies, I had just finished my intro to Java programming midterm this week and felt like treating myself to a little something something :). I decided to make my famous banana chocolate almond muffins! This was recipe was planned perfectly because I haven’t had time to eat my bananas (busy studying at school) and they were just ripe enough to make this recipe. These muffins are perfect for an on-the-go snack/breakfast, perfect for picnics at the park, or a perfect way to express your love to your loved ones <3.  I promise you that whomever you chose to make these for will love you just a little bit more than before haha :P. This recipe is a must try and if you do try out this recipe be sure to tag the picture with the hashtag #winnifercooks on Instagram so everyone can see. Happy cooking everyone! ❤

Apple Pie Streusel Bars

Originally posted on Chey Chey from the Bay:
After picking about a million apples last week (see here,) it’s time to start baking! I’m not a huge fan of cooking savory dishes with fruit, so I’m going to be eating quite a bit of sweets this month. After Googling all the possible apple recipes I could whip up, I came across this one by Sally that looked delicious- and easy! So, I decided to make my own version of it. I love the shortbread crust and will definitely be using it a lot more in my baking adventures. It’s the perfect combo of my two of my favorite things: butter and sugar. Combine that crust with almost anything and it’s  guaranteed to be a winner! For these bars, I used a nice variety of sweet and tart apples- some Grannies and Empires. This is the first of many Fall desserts I’ll be indulging in, over these next few months– hope it is for you too 🙂 I’m all about the Fall flavors! Apples, pumpkin, cinnamon and spice……

Açaí Berry Ice Cream (no dairy + refined sugar free!)

Originally posted on Hello Honey Blog:
Summer is arriving in Cape Town (yeahyeahyeaaah!) and I couldn’t be happier. I am done with rainy, grey days and cold weather. Take away my pale, untanned skin and cold hands! Give me all of the sun, clear blue skies, beaches and ice cream! I pulled this recipe together in anticipation of the soon-to-be sunny, hotter weather. It’s a super easy recipe, only takes 5 minutes to make and BEST of all, it’s on the healthy side. Made with beautiful tarte berries and a little bit of açaí (ahh-sah-ee) powder for a rich, dark chocolatey flavour. Ingredients: 250g frozen mixed berries 1-2 frozen bananas (1 if you want less carbs, 2 if you want to bulk up the recipe.) 60ml almond milk, unsweetened 2T açaí berry powder Method: Place the frozen mixed berries, banana, almond milk and açaí powder in a food processor and blend on high until a thick liquid mixture has formed. If the berries and banana aren’t easily blending, add in a little more almond milk…

vegan fall cookies || cranberry almond chocolate chip oatmeal cookies

Originally posted on she be kale-in' it:
i totally had these vegan cookies for lunch. no shame. paired with a glass of cold almond milk these fresh from the oven cookies were packed with flavor, were chewy, delicious, + pretty healthy, too. they reminded me of cranberry chocolate chip oatmeal cookies i used to eat in connecticut at my family’s bakery. here’s the recipe- it’s a MUST try. i’m pretty proud of myself for putting it together using healthy ingredients such as cranberry, almond, oatmeal, pepitas, + spices. i used whole wheat flour rather than all purpose + coconut sugar rather than white refined sugars. they are also easily adapted to gluten free by swapping the oats + flour to gluten free varieties. //autumn inspired vegan oatmeal cookies// 1 cup organic rolled oats – used bob’s red mill 3/4 cup whole wheat flour 1/3 cup coconut sugar 1 tsp. baking soda 1/2 tsp. salt 1/3 cup pure maple syrup 1/2 cup extra virgin olive oil 1 tsp vanilla extract (also can substitute almond to bring out a more almond flavor) 1…

Salted Caramel Shortbread cookies

Originally posted on Face Camera Action:
At work we have been having our own bake off with the theme chocolate, I think this is just an excuse to make scummy things and eat ridiculous amounts, this week was my week to provide so I decided to make these delicious salted caramel shortbread cookies and thought I would share the recipe with you. Shortbread- 180g Plain flour 55g Caster sugar 125g Unsalted butter Caramel-  1 tin condensed milk 4 table spoon golden syrup 200g Unsalted butter Chocolate (any sort) Sea Salt Firstly to make the shortbread, mix all the ingredients together in a bowl until mixed together. This is a really simple and easy type of biscuit to make and is so quick. Once the consistency of the mixture is sticking together sprinkle some flour on the work top and placate mixture onto. Then roll the mixture out into a round shape evenly throughout at about 1 cm thickness. Using a cookie cutter of whatever shape you chose, cut the cookies out and place onto a…

Not Your Mother’s Jello

Originally posted on eatingwellnyc:
Grass jelly is a common Asian dessert. To describe it, I would liken it to a jello that has a subtle herbal taste. This makes it a great addition to any number of other desserts since it won’t overpower them. You can usually find it paired with Asian drinks like milk tea, combined with fruits and such in other desserts, or you can have a bowl of it as is with a sugar syrup or a sprinkling of sugar. The latter is my favorite way of having it. I can’t help but feel content on a hot, summer day when there’s a nice, refreshing bowl of grass jelly waiting for me to dig in. You can get canned grass jelly but it’s pretty easy to just make a batch using powder. My mom uses Sushi Hei Liangfen fen (yea what a name…) All you have to do is mix two powder packets with a cup of room-temperature water while boiling 3 cups of water in a pot. When your powder mixture…