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Quite indulgent, but it’s precisely what I was going for! Recently got my beautiful kitchen aid back up and running with the help of a new transformer so to celebrate, I decided to bake one of my ‘cravings’! Very easy to make- ingredients can be found very cheap (heads up-evaporated milk in Aldi only 70c!)

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Ingredients:

Cake:

1.5 cups flour (6.6 oz)

1.5 teaspoons baking powder

1 teaspoon baking soda

3/4 teaspoon salt

3/4 cup (5.25 oz) packed dark brown sugar

4 oz unsalted butter, at room temperature

2 eggs

1/4 cup milk (60ml)

1 teaspoon pure vanilla extract

Caramel Sauce:

 3/4 cup of brown sugar (5.25 oz)

1/3 cup of butter (2.5 oz)

2/3 cup of evaporated milk (170 ml)

1 tsp of pure vanilla essence (good quality-its worth it!)

Directions:

1) Preheat oven to 350 degrees . Grease an 8-inch spring-form pan.

2) Cream butter until fluffy on high speed in your mixer. Slowly add brown sugar, mixing all the time.

3) Beat in eggs one at a time. In a spare bowl, sieve flour, baking powder, baking soda and salt and mix well.

4) On a low speed, mix in half of the flour mixture.

5) Mix in remainder of flour, milk and vanilla, scrape into greased tin and bake for 40-50 minutes until it is springy to feel and a tooth pick comes out clean. Let the cake cool on a rack for 5 minutes.

6) When the cake is about half way done, you can start making the caramel sauce.

7)In a small saucepan combine the brown sugar, 1/3 cup butter, and evaporated milk. Cook over medium heat and bring to boil.

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8) Turn heat down and simmer for 5 minutes, stirring occasionally. Remove from heat and stir in the vanilla.

9) Using a skewer,poke deep holes into the cake at 1-inch intervals. Spoon about half of the caramel onto the warm cake, swirling with the back of the spoon. Let the cake cool completely in the pan. Keep some of the caramel sauce to drizzle over the cake when serving-and best served with some vanilla ice-cream! Dust with some icing sugar for effect!

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* If you have extra caramel sauce-store in an air tight jar and keep for more indulgent desserts!

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For a recent Come Dine with Me, we found this recipe for delicious deviled eggs. What could be better than eggs stuffed with a silky egg mayo laced with bits of bacon and sharp cheddar cheese. They are incredibly easy to make and add a nice touch to any dinner party or work well as little orderves when having friends over. You can make as many as you like just remember that each egg will give you 2 deviled eggs  and you need the egg white of 2 eggs for the filling. Using a piping bag to fill the eggs up with the filling makes them look nice and fancy and will impress even the most skeptical of party guests!! Delicious without the bacon also if you have vegetarian friends who eat eggs!! Enjoy!

bacon-cheddar-devile

Serves: 4-6 people

Ingredients:

14 large fresh eggs

1/2 cup (120g) Mayonnaise

1/2 cup (120g) Sour Cream

1 tsp good quality mustard

squeeze fresh Lemon juice

4-5 Smoked rashers

1/2 cup (130g) finely grated mature Cheddar Cheese

2 tbsp Fresh Chives

Smoked Paprika for garnish

Method:

1) In a large pot of boiling salt water, boil eggs until hard. Roughly 15 mins in soft boiling water. Cover in cold water for 10mins when done and peel.

2) Halve the eggs either lengthways or straight across and gently scoop out the yoke into a bowl.

3) Finely chop the egg white of 2 eggs and place in bowl with the yolks. Using a fork mash the yokes and whites together, retaining 24 egg halves.

4) Add the mayo, Sour Cream, pepper and lemon juice. Usually no need to add salt due to the mayo but season to taste. Add the Chives and mix well until smooth.

5) Cook the bacon until crispy and cut as small as possible. Grate the cheese with a fine grater such as a zester.

6) Add bacon and cheese to the egg mix and combine. Using a piping bag fill the egg white halves with the mixture in a spiral mound.

7) sprinkle with a hint of smoked paprika to finish them off. Now just refrigerate until needed and tuck in.

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Enjoy!!

Easy peasy but still delicious! This recipe is literally 4 ingredients and my mother has been making it for parties for as long as I can remember. We have been making alot of themed cakes recently,and this is always a great layer as you can make it the night before and its easy to ice. The condensed milk gives it a really creamy fudgy consistency…and don’t skimp out on the nice chocolate. I have often used galaxy,dairy milk, you name it, all better then the next! 

Holds for a couple of weeks in the fridge!

choco biscuit cake 2

choco biscuit cake 3

choco biscuit cake

Ingredients:

200 g (7 oz) milk chocolate, roughly chopped (dairy milk, or any good quality!)
100 g (4 oz) dark chocolate, roughly chopped(necessity otherwise its too sweet)
100 g (1/2 cup) butter, diced
1 x 400 g (14 oz) tin condensed milk
250 g (9 oz) plain digestive biscuits broken into small pieces

Directions:

1) Line a loaf/round/square tin with cling film and set aside. (whatever you fancy-but if you want a very high cake in a round tin, I would suggest doubling the recipe-but this recipe is perfect amount for a loaf tin)

2) Set a heatproof bowl over a pot of gently simmering water. Add in the chocolate and butter and allow to melt, stirring now and then until it’s smooth.

3)  Pour in the condensed milk, stirring well to combine. Add in the biscuits and stir until they’re evenly distributed in the chocolate.

4) Pour the chocolate biscuit mixture into the lined loaf tin, pressing it down evenly and firmly with a spatula. Smooth the top with the spatula, then place in the fridge for about 3 hours, or overnight, until set.

5) Dust a bit of icing sugar over them and cut into thin fingers or small cubes to serve. 

 

 

 

My Niece, Elise celebrated her 7th birthday in March and Cian and I made her a Monster High Cake. The bottom layer is a chocolate-biscuit cake, the middle layer is a Chocolate flake cake and the dress is a Victoria sponge!It was quite the hit!

cake 1

cake2

cake 3

cake5

cake 4

cake 6

This is one of the lightest, most delicious tea-cakes I have ever tried. It’s so moist and lasts for a few days without going stale. There is no  butter in it either, so despite the sugar content, you feel a little better about yourself!

lemon cake

lemoncake

Ingredients:

1 1/2 cups all-purpose flour (8 oz)
2 teaspoons baking powder
1/2 teaspoon salt
1 cup plain whole-milk yogurt
1 1/3 cups sugar, divided (10 oz)
4 medium- large eggs
2 teaspoons grated lemon zest (2 lemons)
1 tsp of pure vanilla extract
1/2 cup vegetable oil
1/3 cup freshly squeezed lemon juice

For the glaze:
1 cup (4oz) icing sugar
2 tablespoons freshly squeezed lemon juice

Direction:

1) Preheat the oven to 350F/180 C. Grease an 8 inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan.

2) Sift together the flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients.

cake 4

 

3) With a spatula, fold the vegetable oil into the batter, stirring well, to make sure it’s all incorporated. Pour the batter into the prepared pan and bake for about 50 minutes- 1 hour, or until a cake tester placed in the center of the loaf comes out clean.
4) Meanwhile, cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.

cake 5

5)When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cake is still warm, Poke holes around the cake (only a scattered few-with a skewer) and pour the lemon-sugar mixture over the cake and allow it to soak in. Cool.

cake 2

6) For the glaze, combine the icing’ sugar and lemon juice and pour over the cake (when the cake is cooled)

cake 3

 

Yes, this is as indulgent as it sounds. But it is also ridiculously amazing and such a crowd pleaser. I believe it was first brought to live one hungover Sunday and I will forever associate it with utter comfort food. I am making it this weekend for the first time at my birthday tapas party-so we’ll see if I can nail it like my favourite Melvin does.  As my Dad would say, “so good it should be illegal..” (Not recommended for anyone on any sort of diet!)

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Serves 4-5 very hungover over eaters. 

Ingredients

  • 1 round loaf (1 pound) sourdough bread
  • 1 package (8 ounces) Philadelphia cream cheese,softened. 
  • 1-1/2 cups (12 ounces) sour cream
  • 2 cups (8 ounces) shredded cheddar cheese
  • 1-1/2 teaspoons Worcestershire sauce
  • 6-7  slices of bacon, cooked and crumbled
  • 1/2 cup chopped green onions

 

Directions

  • Firstly, cook your bacon fully, let it cool and chop up into bite size pieces.  Chop up green onion finely.
  • Cut the top off the loaf of bread; carefully hollow out the bottom, leaving a 1-in. shell. Keep the removed bread for later-you’ll need it for dipping!
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  • In a large bowl, beat cream cheese until fluffy. Add the sour cream, cheddar cheese, some cracked black pepper  and Worcestershire sauce until blended; stir in cooked bacon and onions.
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  • Spoon into bread shell. Wrap in a large piece of tin foil. Bake at 325°/160 for 1 hour or until heated through. Top with a little cracked black pepper and serve pipping hot!
  •  Serve with crackers/ reserved bread/ anything worth dipping into this calorie-full-creation!
  • photo (10) photo (9)

 

 

This cake is very indulgent, we made it for my parents Ruby Wedding anniversary 2 weekends ago. So very delicious and worth the calories, a real treat! The traditional recipe includes white vinegar, but i’m allergic so I omitted it and used more vanilla essence. It can be quite sticky so my advice is to make sure the cake tin is well lined and greased.
                                                                                                   Red Velvet Cake1                                              
 
Ingredients (For cake)

2 1/2 cups plain flour (11.5 oz)
 1 1/2 cups sugar (3.55 oz)
2 Tbsp baking cocoa 
1/2 tsp salt 
1 1/4 tsp baking soda
 1 cup butter (not margarine) 
2 eggs 
2-3 tablespoons of red food coloring (this is enough for a browny-red cake, add more if you want a deeper colour,and do less cocoa powder)
 1 cup buttermilk
 2 tsp vanilla
Ingredients for white chocolate icing (It makes ALOT of icing!) 
8 oz  Philidelphia cream cheese, softenened
1/4 cup butter softened
6 squares  of cooking white chocolate, melted, cooled slightly
1tsp. vanilla
6 -7 cups icing sugar
Instructions
1) Preheat oven to 350 degrees F/180C. Prepare 9′ cake tins with grease proof paper and butter sides very well.
2) Sift dry ingredients together and set aside.
3) Place butter and sugar in bowl of electric mixer and beat at medium-speed until light and fluffy, about 5 minutes.
4)Beat in eggs, one at a time. With mixer on low, add red food coloring (be careful not to splash it, as it stains almost everything). Add vanilla.
5) Add flour mixture alternately with buttermilk in two batches. Scrape bowl and mix just long enough to combine.
6) Pour batter into prepared pans and bake for 28 – 35 minutes or until toothpick inserted into the center comes out with a few crumbs clinging to the toothpick.
7) Cool in pan for 10 minutes and then gently turn cakes out onto cooling rack to cool to room temperature. (Do not attempt to ice them until they are completely cool,or the icing will go crummy. I suggest even wrapping them in cling film and putting them in the freezer for a few minutes before you ice them)
8) Now prepare your icing. Over a bain marie, melt your white chocolate until its smooth with no lumps. Let cool slightly. Beat the softened cream cheese, butter and icing sugar together until it begins to look smooth, gradually add teh white chocolate and some vanilla and beat on a low speed until it all comes together. 
8) Spread the icing using a flat palette knife over the top of one of the cakes. (We had to cut both takes on the top,so they were nice and flat) Place the other cake on top and begin to cover the whole cake in the white chocolate icing.