Recipe for lava cake
Ingredients:
-3/4 cups chocolate (dark or milk chocolate)
-3/4 cups regular white sugar
-1 teaspoon vanilla
-4 eggs
-1/2 cup all purpose flour
-1/2 cup butter
Method:
(preheat oven to 350 degrees F)
1. In a double boiler, melt chocolate and butter (A double boiler is simply a pot of water with a bowl sitting on top. This allows gentle heat to the bowl without burning.)
2. In a medium mixing bowl, beat eggs and sugar until light and fluffy.
3. Once chocolate and butter are melted, add the chocolate/ butter mixture into the eggs, add all purpose flour and vanilla, then mix until well incorporated.
4. butter a muffin tin or ramekin and pour in mixture about 3/4 the way full.
5. Place the muffin tin or ramekins on a baking tray and bake at 350 degrees F for 10- 15 minutes.
-3/4 cups chocolate (dark or milk chocolate)
-3/4 cups regular white sugar
-1 teaspoon vanilla
-4 eggs
-1/2 cup all purpose flour
-1/2 cup butter
Method:
(preheat oven to 350 degrees F)
1. In a double boiler, melt chocolate and butter (A double boiler is simply a pot of water with a bowl sitting on top. This allows gentle heat to the bowl without burning.)
2. In a medium mixing bowl, beat eggs and sugar until light and fluffy.
3. Once chocolate and butter are melted, add the chocolate/ butter mixture into the eggs, add all purpose flour and vanilla, then mix until well incorporated.
4. butter a muffin tin or ramekin and pour in mixture about 3/4 the way full.
5. Place the muffin tin or ramekins on a baking tray and bake at 350 degrees F for 10- 15 minutes.
Recipe for dutch apple cake:
Ingredients:
Dry: Liquid:
-250 mL flour -1 egg -half an apple
-10 mL baking powder -125 mL milk
-85 mL sugar -30 mL oil
-1 mL cinnamon -2 mL vanilla
Toppings:
-30 mL brown sugar
-25 mL flour
-15 mL margarine
-1 mL cinnamon
Method:
1. Preheat oven to 400 degrees F
2. Grease an 8 inch round cake pan or 4 inch.
3. Sift and measure flour. Re-sift flour with dry ingredients in a large bowl.
4. In a medium bowl, combine all liquid ingredients (egg, milk, oil, and vanilla).
5. Add all the liquids to the dry ingredients all at once, stirring just until ingredients are moistened.
6. Spread batter evenly into the cake pan.
7. Peel the core and thinly slice an apple, using a knife. Arrange apples evenly over cake batter.
8. Measure and combine all streusal ingredients in a smaal bowl using a fork.
9. Sprinkle streusal topping over apples.
10. Place in the oven and bake for 20-25 minutes.
Dry: Liquid:
-250 mL flour -1 egg -half an apple
-10 mL baking powder -125 mL milk
-85 mL sugar -30 mL oil
-1 mL cinnamon -2 mL vanilla
Toppings:
-30 mL brown sugar
-25 mL flour
-15 mL margarine
-1 mL cinnamon
Method:
1. Preheat oven to 400 degrees F
2. Grease an 8 inch round cake pan or 4 inch.
3. Sift and measure flour. Re-sift flour with dry ingredients in a large bowl.
4. In a medium bowl, combine all liquid ingredients (egg, milk, oil, and vanilla).
5. Add all the liquids to the dry ingredients all at once, stirring just until ingredients are moistened.
6. Spread batter evenly into the cake pan.
7. Peel the core and thinly slice an apple, using a knife. Arrange apples evenly over cake batter.
8. Measure and combine all streusal ingredients in a smaal bowl using a fork.
9. Sprinkle streusal topping over apples.
10. Place in the oven and bake for 20-25 minutes.
Recipe for red velvet cupcakes:
Ingredients
- 1/3 cup(s) cocoa
- 3 tablespoon(s) red food coloring
- 1 1/2 teaspoon(s) vanilla extract
- 1/2 cup(s) butter, softened
- 1 1/2 cup(s) sugar
- 4 egg yolks
- 1 cup(s) buttermilk
- 1 teaspoon(s) salt
- 2 1/4 cup(s) sifted cake flour
- 1 teaspoon(s) baking soda
- 1 teaspoon(s) white vinegar
- 1 cup(s) milk
- 3 tablespoon(s) flour
- 1/8 teaspoon(s) salt
- 8 ounce(s) of either 62 percent dark chocolate or white chocolate
- 1 cup(s) butter
- 1 1/2 cup(s) confectioners' sugar
- 2 tablespoon(s) cocoa (for white chocolate frosting, omit cocoa)
- 1 teaspoon(s) vanilla extract
- Cake: Heat oven to 350 degrees F. Line 2 standard 12-cup cupcake tins with baking papers and set aside. Mix the cocoa, food coloring, and vanilla together in a small bowl and set aside. Beat the butter and sugar together in a large bowl, using a mixer set on medium-high speed. Add the yolks and beat for 1 more minute. Add the cocoa mixture and beat to combine. Stir the buttermilk and salt together and add it in thirds, alternating with the flour. Mix the baking soda with the vinegar and blend into the batter. Fill each cupcake tin with 3 tablespoons batter, and bake until a toothpick inserted in the cupcake center tests clean — about 15 minutes. Cool in the pans on a wire rack for 15 minutes. Release cakes and cool completely before frosting with Cooked Chocolate Frosting.
- Frosting: Whisk milk, flour, and salt in a small saucepan over medium heat until the mixture thickens and begins to bubble — 1 to 2 minutes. Transfer to a small bowl and let cool.
- Melt either dark chocolate or white chocolate. Set aside to cool.
- Beat butter, confectioners' sugar, and cocoa (for white chocolate frosting, omit cocoa) together until light and fluffy. Beat in the cooled chocolate and add milk mixture and vanilla extract (dark chocolate frosting only) until smooth and fluffy. Use immediately.
Recipe for coconut chiffon bundt cake with coconut frosting:
Ingredients:
Cake:
Frosting:
Method:
Cake:
- 1 3/4 cup(s) cake flour, plus more for dusting
- 1 tablespoon(s) baking powder
- 1 teaspoon(s) kosher salt
- 1 1/4 cup(s) sugar
- 1 cup(s) sweetened shredded coconut
- 7 large eggs, separated
- 3/4 cup(s) unsweetened coconut milk
- 1/2 cup(s) vegetable oil
- 2 teaspoon(s) pure vanilla extract
Frosting:
- 1 1/4 cup(s) confectioners' sugar
- 1/4 cup(s) unsweetened coconut milk
- Toasted shredded coconut, for garnish
Method:
- Make the cake: Preheat the oven to 350 degrees F. Lightly grease a 10-inch Bundt pan and dust with flour. In a large bowl, sift the 1 3/4 cups of cake flour with the baking powder, salt, and 3/4 cup of the sugar. Stir in the shredded coconut. In another large bowl, whiskthe egg yolks with the coconut milk, oil, and vanilla.
- In the bowl of a stand mixer fitted with the whisk, beat the egg whites until frothy, 1 to 2 minutes. With the mixer on, gradually add the remaining 1/2 cup of sugar and beat until the whites are glossy and soft peaks form, 1 to 2 minutes.
- Make a well in the center of the dry ingredients. Mix in the coconut milk mixture until incorporated. Stir one-fourth of the beaten egg whites into the batter, then carefully fold in the remaining beaten whites until no streaks remain. Scrape the batter into the prepared pan.
- Bake the cake for 45 to 50 minutes, until golden and the edges start to pull away from the pan. Transfer to a rack and let cool for 1 hour. Run a paring knife around the side of the cake to loosen it, then invert the cake onto a plate.
- Make the frosting: In a medium bowl, whisk the confectioners' sugar with the coconut milk until smooth. Spoon the frosting over the cooled cake, allowing it to drip down the side. Garnish with toasted shredded coconut.
Recipe for cheesecake:
Ingredients:
Crust:
2 1/4 cup graham cracker crumbs
1/2 cup butter or margarine, melted
Filling:
1 (8 oz.) pkg. cream cheese, softened
1 Tbsp. lemon juice
1/2 cup sugar
1/4 cup milk
Dash of salt
1/2 tsp. vanilla
2 eggs
Topping:
2 Tbsp. sugar
1 cup sour cream
1/2 tsp. vanilla
Directions:
1. Combine graham cracker crumbs and butter, press into buttered 8 inch pie plate to form crust on bottom and sides.
2. In a mixing bowl, beat cream cheese until fluffy. Gradually add in lemon juice, 1/2 cup sugar, milk, salt and vanilla.
3. Add eggs, 1 at a time, mixing well after each addition. Pour filling into crust.
4. Bake at 325 degrees F for 25 to 30 minutes or until set.
5. Combine the 2 tablespoons of sugar, sour cream, and 1/2 teaspoon of vanilla; spread over top of cheesecake then bake for 10 minutes longer. Chill for 5 hours or more before serving.
Crust:
2 1/4 cup graham cracker crumbs
1/2 cup butter or margarine, melted
Filling:
1 (8 oz.) pkg. cream cheese, softened
1 Tbsp. lemon juice
1/2 cup sugar
1/4 cup milk
Dash of salt
1/2 tsp. vanilla
2 eggs
Topping:
2 Tbsp. sugar
1 cup sour cream
1/2 tsp. vanilla
Directions:
1. Combine graham cracker crumbs and butter, press into buttered 8 inch pie plate to form crust on bottom and sides.
2. In a mixing bowl, beat cream cheese until fluffy. Gradually add in lemon juice, 1/2 cup sugar, milk, salt and vanilla.
3. Add eggs, 1 at a time, mixing well after each addition. Pour filling into crust.
4. Bake at 325 degrees F for 25 to 30 minutes or until set.
5. Combine the 2 tablespoons of sugar, sour cream, and 1/2 teaspoon of vanilla; spread over top of cheesecake then bake for 10 minutes longer. Chill for 5 hours or more before serving.
Coconut cloud cake:
Ingredients
Directions
- 4 cup(s) Sifted Cake Flour
- 2 tablespoon(s) Sifted Cake Flour
- 1 1/2 tablespoon(s) Baking Powder
- 3/4 teaspoon(s) Salt
- 3/4 cup(s) Unsalted Butter, softened
- 2 1/4 cup(s) Granulated Sugar
- 2 1/4 teaspoon(s) Vanilla Extract
- 6 large Egg Whites
- 1 1/2 cup(s) Milk
- Lemon Curd, (see step 3)
- Fluffy Meringue Frosting, (see step 3)
- 3/4 cup(s) Sweetened Flaked Coconut Or 1 Fresh Ripe Coconut
Directions
- Make the batter: Preheat oven to 350 degrees F. Using a small brush, lightly coat three 9-inch cake pans with softened butter or vegetable-oil cooking spray. Dust with flour and tap out any excess. Set aside. In a medium bowl, sift together the flour, baking powder, and salt and set aside. In a large bowl, using a mixer set at high speed, beat the butter and sugar until well combined. Add the vanilla and egg whites and continue to beat until light and fluffy -- about 2 more minutes. Reduce mixer speed to low and add half the flour mixture. Beat just until flour is completely absorbed. Add the milk and beat for 1 minute. Add the remaining flour mixture and beat for 1 more minute.
- Bake the cake: Divide the batter equally among all 3 cake pans and spread evenly. Bake on the middle rack of the oven until the tops spring back when lightly touched and a tester inserted into the center of each cake layer comes out clean -- 30 to 35 minutes. Cool in the pans on a wire rack for 15 minutes. Using a knife, loosen the cake layers from the sides of the pans and invert the layers onto the wire rack to cool completely.
- Frost the cake: Use a serrated knife to trim the mounded side of each layer to level them, if necessary. Line the edges of a cake plate with 3-inch-wide strips of waxed or parchment paper and place a cake layer, trimmed side down, on top. Spread the layer with 3/4 cup of lemon curd recipe and place the second layer, trimmed side down, on top of the first. Spread another 3/4 cup of Lemon Curd on the second layer and top with the last cake layer. Frost the top and sides of the cake with our fluffy meringue frosting and sprinkle all over with coconut. Remove paper strips and serve at room temperature. Store at room temperature for up to 4 days.
Recipe for a pound cake:
- Ingredients:
- 1 pound butter, softened
- 3 cups sugar
- 6 large eggs
- 4 cups all-purpose flour
- 3/4 cup milk $
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- Beat butter at medium speed with an electric mixer until creamy. (The butter will become a lighter yellow color; this is an important step, as the job of the mixer is to incorporate air into the butter so the cake will rise. It will take 1 to 7 minutes, depending on the power of your mixer.) Gradually add sugar, beating at medium speed until light and fluffy. (Again, the times will vary, and butter will turn to a fluffy white.) Add eggs, 1 at a time, beating just until yellow yolk disappears.
- Add flour to creamed mixture alternately with milk, beginning and ending with flour. Beat at low speed just until blended after each addition. (The batter should be smooth and bits of flour should be well incorporated; to rid batter of lumps, stir gently with a rubber spatula.) Stir in extracts.
- Pour into a greased and floured 10-inch tube pan. (Use vegetable shortening or butter to grease the pan, getting every nook and cranny covered. Sprinkle a light coating of flour over the greased surface.)
- Bake at 300° for 1 hour and 40 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes. Remove from pan, and cool completely on a wire rack.
- Note: For testing purposes only, we used White Lily All-Purpose Flour.
Recipe for angel food cake:
Ingredients:
1 1/2 cups powdered sugar
1 cup flour
1 1/2 cups egg whites (12)
1 1/2 teaspoons cream of tartar
1 cup granulated sugar
1 1/2 teaspoons vanilla extract
1/2 teaspoons almond extract
1/4 teaspoon salt
Directions:
1. Place oven rack in lowest position. Preheat oven to 375 degrees F.
2. Mix powdered sugar and flour; set aside. Beat egg whites and cream of tartar in large bowl with electric mixer on medium speed until foamy.
3. Beat in granulated sugar, 2 tablespoons at a time, with mixer on high, add vanilla, almond extract and salt with the last of sugar.
4. Beat until stiff and glossy meringue forms. Do not under-beat.
5. Sprinkle sugar-flour mixture, 1/4 cup at a time, over meringue, folding in just until sugar-flour mixture disappears. Push batter into ungreased angel food cake pan (tube pan), 10x4 inches. Cut gently through batter with metal spatula.
6. Bake 30 to 35 minutes or until cracks feel dry and top springs back when touched lightly. Immediately turn pan upside down onto heat resistant funnel or bottle.
7. Let hang about 2 hours or until cake is completely cool. Loosen sides with knife or long spatula and remove from pan.
1 1/2 cups powdered sugar
1 cup flour
1 1/2 cups egg whites (12)
1 1/2 teaspoons cream of tartar
1 cup granulated sugar
1 1/2 teaspoons vanilla extract
1/2 teaspoons almond extract
1/4 teaspoon salt
Directions:
1. Place oven rack in lowest position. Preheat oven to 375 degrees F.
2. Mix powdered sugar and flour; set aside. Beat egg whites and cream of tartar in large bowl with electric mixer on medium speed until foamy.
3. Beat in granulated sugar, 2 tablespoons at a time, with mixer on high, add vanilla, almond extract and salt with the last of sugar.
4. Beat until stiff and glossy meringue forms. Do not under-beat.
5. Sprinkle sugar-flour mixture, 1/4 cup at a time, over meringue, folding in just until sugar-flour mixture disappears. Push batter into ungreased angel food cake pan (tube pan), 10x4 inches. Cut gently through batter with metal spatula.
6. Bake 30 to 35 minutes or until cracks feel dry and top springs back when touched lightly. Immediately turn pan upside down onto heat resistant funnel or bottle.
7. Let hang about 2 hours or until cake is completely cool. Loosen sides with knife or long spatula and remove from pan.
Recipe for marble cake:
Ingredients
Method:
1. Grease a deep 9-inch (3 L) tube pan and dust with flour. Set aside.
2. In large bowl, cream together butter and sugar until very light and fluffy. Beat in eggs, one at a time, and vanilla.
3. Sift together flour, baking powder and salt. To creamed mixture, alternately add flour mixture and milk, making 3 additions of dry and 2 of milk.
4. Transfer almost half the batter to separate bowl and stir in chocolate and cocoa. Stir orange rind into remaining batter.
5. Transfer about half the orange-flavored batter to pan. In random fashion, spoon in chocolate batter and top with more orange batter.
6. With knife, zigzag through batter once to create marble effect.
7. Bake in 350°F (180°C) oven for about 1-1/4 hours or until cake has shrunk away from sides of pan and skewer inserted in centre of cake comes out clean.
8. Let cool in pan for 10 minutes, then turn out onto wire rack to cool completely. Dust lightly with icing sugar before serving, if desired.
- 1 cup (250 mL) butter
- 2 cups (500 mL) granulated sugar
- 4 eggs
- 1/2 tsp (2 mL) vanilla
- 3-1/2 cups (875 mL) cake and pastry flour
- 2 tsp (10 mL) baking powder
- 1/4 tsp (1 mL) salt
- 1 cup (250 mL) milk
- 1/2 cup (125 mL) coarsely chopped semisweet chocolate or chocolate chips
- 1/4 cup (60 mL) unsweetened cocoa powder
- 2 tsp (10 mL) grated orange rind
- 2 tbsp (30 mL) icing sugar, (optional)
Method:
1. Grease a deep 9-inch (3 L) tube pan and dust with flour. Set aside.
2. In large bowl, cream together butter and sugar until very light and fluffy. Beat in eggs, one at a time, and vanilla.
3. Sift together flour, baking powder and salt. To creamed mixture, alternately add flour mixture and milk, making 3 additions of dry and 2 of milk.
4. Transfer almost half the batter to separate bowl and stir in chocolate and cocoa. Stir orange rind into remaining batter.
5. Transfer about half the orange-flavored batter to pan. In random fashion, spoon in chocolate batter and top with more orange batter.
6. With knife, zigzag through batter once to create marble effect.
7. Bake in 350°F (180°C) oven for about 1-1/4 hours or until cake has shrunk away from sides of pan and skewer inserted in centre of cake comes out clean.
8. Let cool in pan for 10 minutes, then turn out onto wire rack to cool completely. Dust lightly with icing sugar before serving, if desired.
Recipe for chocolate bundt cake:
Ingredients
Cake:
Method:
Cake:
- 2 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1/2 cup whole milk
- 1/2 cup sour cream (4 ounces)
- 8 ounces (2 sticks) unsalted butter, plus more for pan
- 1 1/2 cups sugar
- 4 large eggs
- 1 teaspoon pure vanilla extract
- 1/2 cup chopped walnuts (optional)
- Glaze
- 3 ounces bittersweet chocolate, chopped
- 1/2 cup heavy cream
- 2 tablespoons unsalted butter
- 2 tablespoons Cognac or rum (optional)
- Tangerines, for serving
Method:
- STEP 1:Make the cake: Preheat oven to 325 degrees. Butter a 14-cup Bundt pan. Whisk flour, cocoa, baking soda, and salt in a large bowl. Mix milk and sour cream in a small bowl.
- STEP 2:Cream butter and sugar with a mixer until light and fluffy. Beat in eggs, 1 at a time, then vanilla. Reduce mixer speed to low, and add flour mixture, alternating with milk mixture, ending with flour. Fold in walnuts, if using. Spoon batter into pan. Bake until a tester inserted in center comes out clean, 55 to 60 minutes. Let cool in pan on a wire rack. Invert cake. (Cake will keep for up to 1 day.)
- STEP 3:Make the glaze: Place chocolate in a bowl. Heat cream in a small saucepan until simmering, then pour over chocolate. Let stand for 2 minutes. Add butter and Cognac or rum, if using, and mix until smooth. Let stand, stirring occasionally, until slightly thickened. Pour glaze over cooled cake. Slice, and serve with tangerine segments.
Recipe for black forest cake:
Ingredients
2 eggs
85 gms sugar
40 gms self raising flour
15 gms cocoa powder
1 tsp vanilla essence
2 tbsp powdered sugar for the syrup
3 tbsp melted butter or margarine
For The Decoration
grated chocolate
biscuit crumbs for decoration
For The Crust
2 tbsp melted butter or margarine
1 tsp sugar
2 tsp melted rasberry jam
6 to 8 marie biscuits
For The Cream
1 packet strong gelatine
2 egg whites
5 tbsp powdered sugar
1/2 tsp vanilla essence
200 gms fresh cream
Method
For the cake
For the crust
For the cream
How to proceed
2 eggs
85 gms sugar
40 gms self raising flour
15 gms cocoa powder
1 tsp vanilla essence
2 tbsp powdered sugar for the syrup
3 tbsp melted butter or margarine
For The Decoration
grated chocolate
biscuit crumbs for decoration
For The Crust
2 tbsp melted butter or margarine
1 tsp sugar
2 tsp melted rasberry jam
6 to 8 marie biscuits
For The Cream
1 packet strong gelatine
2 egg whites
5 tbsp powdered sugar
1/2 tsp vanilla essence
200 gms fresh cream
Method
For the cake
- Grease and dust a 175 mm. ( 7") diameter tin.
- Sieve the flour and cocoa together.
- Beat the eggs and sugar very well until thick and double in quantity. This should take 4 to 5 minutes.
- Add the flour, melted butter, essence and 2 tablespoons of water. Mix with a metal spoon.
- Pour the mixture into the prepared tin.
- Bake in a hot oven at 400°f for 10 minutes. Thereafter, reduce the temperature to 350°f and bake for a further 7 minutes.
- Cool tbe cake.
- Divide the cake into 2 parts horizontally. The top part should be thinner than the other one.
- Make a syrup by mixing 1/2 teacup of water very well with 2 teaspoons of powdered sugar. If you like, add a little rum or other liquor to the syrup.
- Sprinkle a little syrup over the two cake parts and allow to soak. Repeat after 10 minutes. Be sure that the cakes are moist.
For the crust
- Crush the biscuits. Add the sugar and melted butter.
- Apply the jam on the back of the cake.
- Press the biscuit mixture over the jam.
For the cream
- Mix the gelatine in 4 tablespoons of cold water. Heat on a slow flame until it dissolves completly.
- Beat the cream with sugar. Keep aside 2 tablespoons for decoration.
- Mix the gelatine solution and cream well.
- Beat the egg - whites stiffly.
- Mix the beaten egg - whites and vanilla essence.
- Grease a 150 mm. (6") diameter mould. Pour the mixture into it.
- Set it in the freezer compartment of a refrigerator.
- When the cream sets, dip the mould in hot water for a few seconds.
How to proceed
- Place the sets cream on the thick part of the cake, put the thin part on the top and press well.
- Decorate the cake with the saved cream and grated chocolate. Apply a few biscuit crumbs on the sides of the cream.
- Store the cake in a refrigerator.
- Cut into slices and serve.
Recipe for mooncake:
Ingredients:
Dough:
Filling
Glaze
Steps
Dough:
- 4 cups all purpose flour (plain flour)
- 3/4 cup dried milk powder
- 1 tablespoon baking powder
- 1 teaspoon salt
- 3 large eggs
- 1 1/4 cups sugar
- 3/4 cup unsalted butter, melted and cooled to room temperature
- 1 1/2 teaspoons vanilla extract (essence)
Filling
- 1 cup apricot preserves (jam) (equivalent of one 12 ounce jar)
- 1 cup chopped pitted dates
- 1 cup sweetened, flaked coconut (desiccated coconut)
- 3/4 cup raisins (or sultanas)
- Or simply Lotus Paste and or Red Bean Paste (if you do add this filling, you don't need any more mixing or ingredients, just stuff it inside the dough)
Glaze
- 1 lightly beaten egg
- 2 tablespoons water
Steps
- Make the moon cake dough. In one bowl, mix the flour, milk powder, and salt together.
Ad - Break the eggs into another bowl. Add the sugar, and beat together for up to 5 minutes. Pour in the melted butter, vanilla extract. Fold through all ingredients.
Add the sifted, dry ingredients to the liquid mixture. Fold in to create a dough.- Knead the dough Tip the dough onto a floured surface and knead lightly. Once smooth, the dough is ready.
- Roll a log shape from the dough. If possible, at this point it is helpful to let the dough sit in the refrigerator overnight, as this makes it easier to work with.
- Cut into evenly sized rounds. There will be approximately 15 to 20 pieces.
- Roll a log shape from the dough. If possible, at this point it is helpful to let the dough sit in the refrigerator overnight, as this makes it easier to work with.
Make the filling. Mix the apricot preserves, chopped dates, coconut and raisins together in a small bowl. Use a fork to mash down any large, chunky pieces of apricot.
Preheat the oven to 375ºF/190ºC/Gas mark 5. Prepare two baking sheets by covering in parchment paper.- Press each dough piece into a 3-inch (7.5 cm) circle. When stretching the dough, make the edges thinner and the center thicker.
- Add the filling. Press the filling into the middle of each circle. Gather the edges over to enclose the filling and pinch closed. Roll into a ball, then flatten.
- Prepare the moon cake press. Add flour to it to help ease the cake out after pressing.
- Then, press each flattened circle in the mold to shape the moon cake. To remove each pressed cake, bang all four sides, until it comes out.
- If you don't have a moon cake press, try to shape the cake as round as possible and use a fork or a skewer to draw a design. It can be as simple as making a cross or a series of lines, or more elaborate.
- Then, press each flattened circle in the mold to shape the moon cake. To remove each pressed cake, bang all four sides, until it comes out.
Brush each moon cake with egg wash. Place each cake about 1 inch (2.5cm) apart on a baking sheet. Once each baking sheet it filled, put them into the oven.- Bake for 30 minutes or until the moon cakes turn golden brown.
- Remove from the oven. Leave to cool on a wire cooling rack. Once cooled, they are ready to serve.
Recipe for triple chocolate cheesecake:
Ingredients:
Directions
- 1 package(s) (9-ounce) chocolate wafer cookies
- 6 tablespoon(s) unsalted butter, melted
- 4 bar(s) (8 ounces each) cream cheese, room temperature
- 1 1/2 cup(s) sugar
- 1/2 teaspoon(s) salt
- 4 large eggs
- 1 cup(s) sour cream
- 8 ounce(s) semisweet chocolate, melted
- chocolate ganache for topping
Directions
- Preheat oven to 325 degrees. Assemble a 9-inch springform pan with the raised side of the bottom facing down.
- In a food processor , pulse cookies until finely ground. Add butter, and pulse to moisten. Transfer to prepared pan, and press crumbs firmly and evenly into the bottom. Place pan on a rimmed baking sheet; bake 10 minutes, and set aside.
- Wipe out bowl and blade of food processor. Add cream cheese, sugar, and salt; blend until smooth. With motor running, add eggs, then sour cream, and finally chocolate; blend filling until smooth, scraping down sides of bowl as needed.
- Pour filling onto crust, and bake just until set, 1 hour. Turn oven off, and let cheesecake sit 1 hour in oven, without opening (this helps prevent cracking).
- Run a thin knife around the edge of the pan (this helps prevent cracking, too); leave in pan, and cool completely on wire rack. Cover loosely and refrigerate, at least 6 hours or up to overnight.
- Prepare chocolate ganache: In a small saucepan, bring cream to a boil. Remove from heat, and add chocolate. Stir until melted, then set aside until thickened, 2 to 5 minutes.
- Unmold cheesecake. Spread ganache in center of cheesecake; let set before serving.
Recipe for strawberry shortcake:
Ingredients
Method:
- 2/3 cup sugar
- 1/4 cup shortening
- 1 egg
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1-1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 cup milk
- Whipped cream
- 1-1/2 quarts fresh or frozen strawberries, sliced
Method:
- In a bowl, cream sugar and shortening. Add egg and vanilla; beat well. Combine dry ingredients and add alternately with milk to the creamed mixture. Spread in a greased 9-in. square baking pan. Bake at 350° for 20-25 minutes. Cool on wire rack.
- Cut into nine servings. Split each serving horizontally and fill with whipped cream and strawberries. Replace top of cake; garnish with more berries and a dollop of whipped cream. Serve immediately.
Recipe for super moist chocolate cupcake:
INGREDIENTS
Cupcakes:
Frosting:
METHOD
Cupcakes:
1 Preheat oven to 350°F with a rack in the middle position. Prepare a muffin tin with cupcake liners.
2 In a large bowl, vigorously whisk together the flour, cocoa powder, sugar, baking soda, and salt until there are no visible clumps (cocoa tends to clump up).
3 In a separate bowl, mix together the coffee (or water plus coffee granules), vinegar, vanilla extract, and olive oil.
4 Pour the wet ingredients into the dry ingredients and stir only until they just come together. The mixture should be thin and rather lumpy.
5 Ladle the batter into the cupcake liners, filling them about two-thirds of the way full. Place in oven and bake for 18 to 20 minutes, until a bamboo skewer inserted in the center comes out clean.
6 Remove from oven and let cool in the pan for 5 minutes, then remove from pan and let cool on a rack. Once cool, you can eat plain, sprinkle with powdered sugar, or drizzle or coat with frosting.
Frosting:
7. While the cupcakes are cooking, make the frosting. Melt butter in a small saucepan and remove from heat. Stir in the cocoa until smooth.
8. Sprinkle in about a third of the powdered sugar, stir, then sprinkle in about a half of the milk. Keep alternating with the powdered sugar and either milk or vanilla, stirring after each addition, until the frosting is the consistency you want, and smooth.
9. If it's too runny, add more powdered sugar. If too stiff, add a little more milk or vanilla extract.
10. To pipe in a decorative pattern, scoop the frosting into the corner of a ziplock freezer bag. Use scissors to cut away 1/4-inch or so from the tip of the corner. Then just squeeze the frosting out of the bag onto the cupcakes in any design you like.
Cupcakes:
- 1 1/2 cups all purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup brewed coffee (or 1 cup of warm water mixed with 1 1/2 teaspoons of espresso powder or instant coffee granules)
- 1 Tbsp white vinegar
- 2 teaspoons vanilla extract
- 6 Tbsp (1/4 cup plus 2 Tbsp) olive oil
Frosting:
- 4 Tbsp butter
- 1/3 cup unsweetened cocoa powder
- 1 1/2 cup powdered sugar
- 3 tablespoons milk
- 1 tablespoon vanilla extract
METHOD
Cupcakes:
1 Preheat oven to 350°F with a rack in the middle position. Prepare a muffin tin with cupcake liners.
2 In a large bowl, vigorously whisk together the flour, cocoa powder, sugar, baking soda, and salt until there are no visible clumps (cocoa tends to clump up).
3 In a separate bowl, mix together the coffee (or water plus coffee granules), vinegar, vanilla extract, and olive oil.
4 Pour the wet ingredients into the dry ingredients and stir only until they just come together. The mixture should be thin and rather lumpy.
5 Ladle the batter into the cupcake liners, filling them about two-thirds of the way full. Place in oven and bake for 18 to 20 minutes, until a bamboo skewer inserted in the center comes out clean.
6 Remove from oven and let cool in the pan for 5 minutes, then remove from pan and let cool on a rack. Once cool, you can eat plain, sprinkle with powdered sugar, or drizzle or coat with frosting.
Frosting:
7. While the cupcakes are cooking, make the frosting. Melt butter in a small saucepan and remove from heat. Stir in the cocoa until smooth.
8. Sprinkle in about a third of the powdered sugar, stir, then sprinkle in about a half of the milk. Keep alternating with the powdered sugar and either milk or vanilla, stirring after each addition, until the frosting is the consistency you want, and smooth.
9. If it's too runny, add more powdered sugar. If too stiff, add a little more milk or vanilla extract.
10. To pipe in a decorative pattern, scoop the frosting into the corner of a ziplock freezer bag. Use scissors to cut away 1/4-inch or so from the tip of the corner. Then just squeeze the frosting out of the bag onto the cupcakes in any design you like.
Recipe for ultimate chocolate cake
Ingredients
For the ganache
Method
- 200g good quality dark chocolate, about 60% cocoa solids
- 200g butter
- 1 tbsp instant coffee granules
- 85g self-raising flour
- 85g plain flour
- ¼ tsp bicarbonate of soda
- 200g light muscovado sugar
- 200g golden caster sugar
- 25g cocoa powder
- 3 medium eggs
- 75ml buttermilk (5 tbsp)
- grated chocolate or curls, to decorate
For the ganache
- 200g good quality dark chocolate, as above
- 284ml carton double cream (pouring type)
- 2 tbsp golden caster sugar
Method
- Butter a 20cm round cake tin (7.5cm deep) and line the base. Preheat the oven to fan 140C/conventional 160C/ gas 3. Break 200g good quality dark chocolate in pieces into a medium, heavy-based pan. Cut 200g butter into pieces and tip in with the chocolate, then mix 1 tbsp instant coffee granules into 125ml cold water and pour into the pan. Warm through over a low heat just until everything is melted – don’t overheat. Or melt in the microwave on Medium for about 5 minutes, stirring half way through.
- While the chocolate is melting, mix 85g self-raising flour, 85g plain flour, ¼ bicarbonate of soda, 200g light muscovado sugar, 200g golden caster sugar and 25g cocoa powderin a big bowl, mixing with your hands to get rid of any lumps. Beat 3 medium eggs in a bowl and stir in 75ml (5 tbsp) buttermilk.
- Now pour the melted chocolate mixture and the egg mixture into the flour mixture, stirring just until everything is well blended and you have a smooth, quite runny consistency. Pour this into the tin and bake for 1 hour 25- 1 hour 30 minutes – if you push a skewer in the centre it should come out clean and the top should feel firm (don’t worry if it cracks a bit). Leave to cool in the tin (don’t worry if it dips slightly), then turn out onto a wire rack to cool completely.
- When the cake is cold, cut it horizontally into three. Make the ganache: chop 200g good quality dark chocolate into small pieces and tip into a bowl. Pour a 284ml carton of double cream into a pan, add 2 tbsp golden caster sugar, and heat until it is about to boil. Take off the heat and pour it over the chocolate. Stir until the chocolate has melted and the mixture is smooth.
- Sandwich the layers together with just a little of the ganache. Pour the rest over the cake letting it fall down the sides and smoothing to cover with a palette knife. Decorate with grated chocolate or a pile of chocolate curls. The cake keeps moist and gooey for 3-4 days.
Recipe for cappuccino cake:
Ingredients
Method
- 250g softened butter, plus extra for greasing
- 280g self-raising flour
- 250g golden caster sugar
- ½ tsp baking powder
- 4 eggs
- 150ml pot natural yogurt
- 1 tsp vanilla paste or extract
- 1 tbsp cocoa powder, plus extra to dust
- 100ml strong coffee (we made it with 2 tbsp coffee granules)
- 140g icing sugar, sifted
- 350g mascarpone or soft cheese
- few chocolate-covered coffee beans
Method
- Heat oven to 180C/160C fan/gas 4. Grease a 20 x 30cm baking or roasting tin and line with baking parchment. To make the sponge batter, beat the butter, flour, sugar, baking powder, eggs, yogurt, vanilla, cocoa and half the coffee in a large bowl with an electric whisk until lump-free. Spoon into the tin, then bake for 25-30 mins until golden and risen and a skewer poked in comes out clean. Drizzle with some of the remaining coffee.
- Cool in the tin while you stir the icing sugar into the mascarpone. Spread over the cooled cake, dust with a little cocoa and scatter with the coffee beans.
Recipe for magic cake:
Ingredients
Method:
- 4 eggs, separated, at room temperature
- 1 Tbsp water
- ½ cup + 2 Tablespoons (5.3 oz, 150 g) sugar
- 1 stick (125 g) butter, melted
- ¾ cup (4 oz, 115 g) flour
- 2 cups (500 ml) milk, lukewarm
- 2 tsp vanilla extract
Method:
- Mix egg whites until stiff.
- In another bowl, beat the egg yolks with the sugar, water and vanilla until light. Add melted butter and continue beating for another minute. Then add the flour and mix it in.
- Add the milk (it has to be lukewarm, otherwise the butter will harden) and beat until well incorporated.
- Gently fold in beaten egg whites using a spatula.
- Pour batter into a greased 8 inch x 8 inch (20 x 20 cm) baking dish (do not use spring form because batter is too liquid and the pan could leak) and bake in preheated 325 F oven for about 60 minutes or until the top is golden.
- Cool in the pan for at least 3 hours. Serve sprinkled with powdered sugar.
Recipe for cinnamon apple cake:
Ingredients
Method:
- 1 3/4 cups sugar, divided $
- 3/4 cup (6 ounces) block-style fat-free cream cheese, softened $
- 1/2 cup butter or stick margarine, softened $
- 1 teaspoon vanilla extract
- 2 large eggs $
- 1 1/2 cups all-purpose flour $
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 2 teaspoons ground cinnamon
- 3 cups chopped peeled Rome apple (about 2 large) $
- Cooking spray
- Preheat oven to 350°.
Method:
- Beat 1 1/2 cups sugar, cream cheese, butter, and vanilla at medium speed of a mixer until well-blended (about 4 minutes). Add eggs, 1 at a time, beating well after each addition; set aside.
- Lightly spoon flour into dry measuring cups; level with a knife. Combine the flour, baking powder, and salt. Add flour mixture to creamed mixture, and beat at low speed until blended. Combine 1/4 cup sugar and cinnamon. Combine 2 tablespoons of the cinnamon mixture and apple in a bowl; stir apple mixture into batter. Pour batter into an 8-inch springform pan coated with cooking spray, and sprinkle with remaining cinnamon mixture.
- Bake at 350° for 1 hour and 15 minutes or until cake pulls away from the sides of pan. Cool cake completely on a wire rack, and cut using a serrated knife.
- Note: You can also make this cake in a 9-inch square cake pan or a 9-inch springform pan; just reduce the baking time by 5 minutes.
Recipe for lemon scented blueberry cupcakes:
Ingredients
Method:
- Cupcakes:
- 1 1/2 cups (about 6 3/4 ounces) plus 2 tablespoons all-purpose flour, divided $
- 10 tablespoons granulated sugar $
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/8 teaspoon baking soda
- 1/4 cup butter, melted $
- 1 large egg $
- 1/2 cup low-fat buttermilk
- 1/2 cup 2% reduced-fat milk $
- 1 teaspoon grated lemon rind
- 3/4 cup fresh or frozen blueberries, thawed
- Frosting:
- 1/4 cup (2 ounces) 1/3-less-fat cream cheese, softened $
- 2 tablespoons butter, softened $
- 1 teaspoon grated lemon rind
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- 1 1/2 cups powdered sugar, sifted
- 2 teaspoons fresh lemon juice
- Fresh blueberries (optional) $
Method:
- Preheat oven to 350°.
- Place 12 decorative paper muffin cup liners into muffin cups.
- To prepare cupcakes, lightly spoon 1 1/2 cups flour into dry measuring cups; level with a knife. Measure 1 tablespoon flour; level with a knife. Sift together 1 1/2 cups flour plus 1 tablespoon flour, granulated sugar, baking powder, 1/4 teaspoon salt, and baking soda in a large bowl. Combine melted butter and egg in another large bowl; stir with a whisk. Add buttermilk, milk, and 1 teaspoon rind to butter mixture; stir with a whisk. Add buttermilk mixture to flour mixture, stirring just until moist. Toss blueberries with remaining 1 tablespoon flour. Fold blueberries into batter. Spoon batter into prepared muffin cups. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 5 minutes on a wire rack; remove from pan. Cool completely on wire rack.
- To prepare frosting, place cream cheese, 2 tablespoons butter, 1 teaspoon rind, vanilla, and 1/8 teaspoon salt in a bowl; beat with a mixer at medium speed just until blended. Gradually add powdered sugar (do not overbeat). Stir in juice. Spread frosting evenly over cupcakes; garnish with blueberries, if desired. Store, covered, in refrigerator.
Recipe for Boston cream pie:
Ingredients
Cream Filling:
2 large eggs
1 1/2 cups milk
1/3 cup granulated sugar
2 tablespoons cornstarch
1/8 teaspoon salt
2 teaspoons vanilla
Cake:
Baking spray with flour to grease pan
1 1/4 cups all-purpose flour or 1 1/2 cups cake flour
1 cup granulated sugar
1/3 cup butter or margarine, room temperature
3/4 cup milk
1 1/2 teaspoons baking powder
1 teaspoon vanilla
1/2 teaspoon salt
1 large egg
Chocolate Icing:
3 tablespoons butter or margarine
3 oz unsweetened baking chocolate
3 to 4 tablespoons water
1 cup powdered sugar
3/4 teaspoon vanilla
Method:
Cream Filling:
2 large eggs
1 1/2 cups milk
1/3 cup granulated sugar
2 tablespoons cornstarch
1/8 teaspoon salt
2 teaspoons vanilla
Cake:
Baking spray with flour to grease pan
1 1/4 cups all-purpose flour or 1 1/2 cups cake flour
1 cup granulated sugar
1/3 cup butter or margarine, room temperature
3/4 cup milk
1 1/2 teaspoons baking powder
1 teaspoon vanilla
1/2 teaspoon salt
1 large egg
Chocolate Icing:
3 tablespoons butter or margarine
3 oz unsweetened baking chocolate
3 to 4 tablespoons water
1 cup powdered sugar
3/4 teaspoon vanilla
Method:
- 1. Place an egg separator over a small bowl. Crack open 1 egg over the egg separator to seperate the yolk from the white; then separate the other egg. (Save the whites for another recipe.) In a small bowl, place the yolks. Beat the egg yolks with a fork or wire whisk until mixed. Stir in 1 1/2 cups milk; set aside.
- 2. In a 2-quart saucepan, stir 1/3 cup granulated sugar, the cornstarch and 1/8 teaspoon salt until mixed. Gradually stir egg mixture into sugar mixture. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute; remove from heat. Stir in 2 teaspoons vanilla. Press plastic wrap on surface of filling to prevent a tough layer from forming on top. Refrigerate at least 2 hours until set but no longer than 24 hours. While filling is chilling, continue with recipe.
- 3. Heat the oven to 350°F. Spray just the bottom of a 9-inch round cake pan with the baking spray.
- 4. In a large bowl, beat all cake ingredients with an electric mixer on low speed 30 seconds, stopping frequently to scrape batter from side and bottom of bowl with a rubber spatula. Beat on high speed 3 minutes, stopping occasionally to scrape bowl. Pour batter into the pan; use a rubber spatula to scrape batter from bowl, spread batter evenly in pan and smooth top of batter.
- 5. Bake about 35 minutes or until a toothpick inserted in the center comes out clean. Cool cake in pan on a cooling rack 20 minutes, then remove onto cooling rack to finish cooling completely, about 1 hour.
- 6. In a 1-quart saucepan, melt 3 tablespoons butter and the chocolate over low heat, stirring occasionally. Meanwhile, in 1-cup glass measuring cup, microwave the water uncovered on High 15 to 30 seconds or until hot. Remove chocolate mixture from heat. Stir in the powdered sugar and 3/4 teaspoon vanilla. Stir in 3 tablespoons hot water. Stir in additional water, 1 teaspoon at a time, until icing is smooth and thin enough to spread.
- 7. To split cake horizontally in half, mark middle points around side of cake with toothpicks. Using toothpicks as a guide, cut through the cake with a long, sharp knife, using a back-and-forth motion. On a serving plate, place bottom layer with the cut side up. Spread filling over bottom layer. Top with top of cake, cut side down.
- 8. Spread glaze over top of cake, using a metal spatula or back of a spoon, letting some glaze drizzle down side of cake. Refrigerate uncovered until serving. Store any remaining cake covered in the refrigerator.
Recipe for mini cheesecakes:
Servings: 6
Ingredients:
Method:
Ingredients:
- Crust:
- 1/3 cup graham cracker crumbs
- 1 tablespoon white sugar
- 1 tablespoon margarine, melted
- Filling:
- 1 (8 ounce) package cream cheese, softened
- 1/4 cup white sugar
- 1 1/2 teaspoons lemon juice
- 1/2 teaspoon grated lemon zest
- 1/4 teaspoon vanilla extract
- 1 egg
Method:
- Preheat oven to 325 degrees F (165 degrees C). Grease a 6-cup muffin pan.
- In a medium bowl, mix together the graham cracker crumbs, sugar, and margarine with a fork until combined. Measure a rounded tablespoon of the mixture into the bottom of each muffin cup, pressing firmly. Bake in the pre-heated oven for 5 minutes, then remove to cool. Keep the oven on.
- Beat together the cream cheese, sugar, lemon juice, lemon zest and vanilla until fluffy. Mix in the egg.
- Pour the cream cheese mixture into the muffin cups, filling each until 3/4 full. Bake at 325 degrees F (165 degrees C) for 25 minutes. Cool completely in pan before removing. Refrigerate until ready to serve.
Recipe for flourless chocolate cake:
Ingredients:
Method:
- 1/2 cup water
- 1/4 teaspoon salt
- 3/4 cup white sugar
- 18 (1 ounce) squaresbittersweet chocolate
- 1 cup unsalted butter
- 6 eggs
Method:
- Preheat oven to 300 degrees F (150 degrees C). Grease one 10 inch round cake pan and set aside.
- In a small saucepan over medium heat combine the water, salt and sugar. Stir until completely dissolved and set aside.
- Either in the top half of a double boiler or in a microwave oven melt the bittersweet chocolate. Pour the chocolate into the bowl of an electric mixer.
- Cut the butter into pieces and beat the butter into the chocolate, 1 piece at a time. Beat in the hot sugar-water. Slowly beat in the eggs, one at a time.
- Pour the batter into the prepared pan. Have a pan larger than the cake pan ready, put the cake pan in the larger pan and fill the pan with boiling water halfway up the sides of the cake pan.
- Bake cake in the water bath at 300 degrees F (150 degrees C) for 45 minutes. The center will still look wet. Chill cake overnight in the pan. To unmold, dip the bottom of the cake pan in hot water for 10 seconds and invert onto a serving plate.
Recipe for raspberry lime cloud cupcakes:
Ingredients:
1 1/3 cup unbleached, all-purpose flour
1 2/4 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon kosher salt
1 stick unsalted, room temperature butter
1 cup granulated sugar
1 teaspoon vanilla
zest of 2 limes
3/4 cup sour cream
1/2 cup milk
juice of 2 limes
raspberry lime curd (recipe follows)
raspberry lime cloud frosting (recipe follows)
Method:
1. Preheat oven to 350 degrees. Line 2 muffin tins with paper liners (enough for 18 cupcakes). In a small bowl, whisk together flour, baking powder, baking soda, and salt.
2. raspberry-lime-cupcakes-12. In a large bowl, cream together butter and sugar until light and fluffy. Add in eggs, one at a time, beating well after each addition. Mix in the vanilla and zest. Slowly add in one third of the dry ingredients, and mix until just incorporated. Add in lime juice and one half of the milk and sour cream. Continue alternating with the dry and wet ingredients, ending with the dry. Mix until just incorporated.
3. Using a standard sized ice cream scoop (or a 1/3 cup measuring cup), fill in the paper liners with batter. Bake for 20-25 minutes, or until golden brown.
4. When cupcakes are cool, use a melon baller to remove a small amount of cake from the top of each cupcake. Fill with raspberry lime curd.
5. Fill a large pastry bag (or zip-loc bag) fitted with a star tip or round tip (or just cut off the end of the bag) with frosting. Pipe frosting on the top of each cupcake. Serve immediately or freeze for later.
1 1/3 cup unbleached, all-purpose flour
1 2/4 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon kosher salt
1 stick unsalted, room temperature butter
1 cup granulated sugar
1 teaspoon vanilla
zest of 2 limes
3/4 cup sour cream
1/2 cup milk
juice of 2 limes
raspberry lime curd (recipe follows)
raspberry lime cloud frosting (recipe follows)
Method:
1. Preheat oven to 350 degrees. Line 2 muffin tins with paper liners (enough for 18 cupcakes). In a small bowl, whisk together flour, baking powder, baking soda, and salt.
2. raspberry-lime-cupcakes-12. In a large bowl, cream together butter and sugar until light and fluffy. Add in eggs, one at a time, beating well after each addition. Mix in the vanilla and zest. Slowly add in one third of the dry ingredients, and mix until just incorporated. Add in lime juice and one half of the milk and sour cream. Continue alternating with the dry and wet ingredients, ending with the dry. Mix until just incorporated.
3. Using a standard sized ice cream scoop (or a 1/3 cup measuring cup), fill in the paper liners with batter. Bake for 20-25 minutes, or until golden brown.
4. When cupcakes are cool, use a melon baller to remove a small amount of cake from the top of each cupcake. Fill with raspberry lime curd.
5. Fill a large pastry bag (or zip-loc bag) fitted with a star tip or round tip (or just cut off the end of the bag) with frosting. Pipe frosting on the top of each cupcake. Serve immediately or freeze for later.
Recipe for mini chocolate peanut butter cheesecake:
Ingredients
1 cup finely crushed chocolate graham crackers (or cookies)
3 tablespoons unsalted butter or margarine, melted
2 (8oz.) packages cream cheese, softened
½ cup peanut butter
⅔ cup granulated sugar + 1 tablespoon
1 tablespoon flour
1 teaspoon vanilla
2 eggs
1 (12oz.) bag semi-sweet chocolate chips
½ cup heavy cream
¼ cup finely crushed peanuts (optional)
Method:
1. Preheat oven to 350 degrees F.
2. Line a cupcake pan with 12 paper liners.
3. In a small mixing bowl, mix together the graham cracker (or cookie) crumbs and butter.
4. Press crumbs onto the bottom of the cupcake liners.
5. In a large mixing bowl, mix together cream cheese, peanut butter, sugar, flour, and vanilla with an electric mixer on medium speed until well combined. Beat in eggs until well combined.
6. Spoon cheesecake filling onto tops of crusts. Bake at 350 degrees F for 18-22 minutes or until set on top but still soft. Remove from oven and cool completely.
7. Place chocolate chips and cream in small microwave safe bowl in microwave on high in 30 second intervals, stirring after each interval, until smooth.
8. Spoon the chocolate on top of each cheesecake. Sprinkle nuts on top if desired.
Refrigerate cheesecakes for at least 3 hours or overnight. Store cheesecakes in refrigerator.
1 cup finely crushed chocolate graham crackers (or cookies)
3 tablespoons unsalted butter or margarine, melted
2 (8oz.) packages cream cheese, softened
½ cup peanut butter
⅔ cup granulated sugar + 1 tablespoon
1 tablespoon flour
1 teaspoon vanilla
2 eggs
1 (12oz.) bag semi-sweet chocolate chips
½ cup heavy cream
¼ cup finely crushed peanuts (optional)
Method:
1. Preheat oven to 350 degrees F.
2. Line a cupcake pan with 12 paper liners.
3. In a small mixing bowl, mix together the graham cracker (or cookie) crumbs and butter.
4. Press crumbs onto the bottom of the cupcake liners.
5. In a large mixing bowl, mix together cream cheese, peanut butter, sugar, flour, and vanilla with an electric mixer on medium speed until well combined. Beat in eggs until well combined.
6. Spoon cheesecake filling onto tops of crusts. Bake at 350 degrees F for 18-22 minutes or until set on top but still soft. Remove from oven and cool completely.
7. Place chocolate chips and cream in small microwave safe bowl in microwave on high in 30 second intervals, stirring after each interval, until smooth.
8. Spoon the chocolate on top of each cheesecake. Sprinkle nuts on top if desired.
Refrigerate cheesecakes for at least 3 hours or overnight. Store cheesecakes in refrigerator.
Recipe for chocolate chip peanut butter pound cake with peanut butter glaze:
Ingredients
Method:
- For the cake:
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup creamy peanut butter (don't use natural unless you have the no-stir kind)
- 1/2 cup butter, at room temperature
- 3 cups granulated white sugar
- 6 large eggs
- 2 teaspoons vanilla extract
- 1 1/2 cups bittersweet chocolate chips
- 1 1/2 cups sifted powdered sugar
- 1/4 cup milk
- 1/4 cup creamy peanut butter
- 1/2 teaspoon vanilla extract
- 1/4 cup mini chocolate chips
For the glaze:
Method:
- For the Cake
- Preheat oven to 325 degrees F. Spray 10-cup bundt pan generously with nonstick spray.
- In a medium bowl, whisk together flour, baking powder, and salt; set aside. In a large bowl, use an electric mixer to cream together peanut butter and butter. Add sugar and beat an additional 5 minutes. Add eggs and vanilla; beat until well combined. Add dry ingredients a little at a time, beating just until incorporated. Stir in chocolate chips. Scrape batter into prepared bundt pan. Tap it a couple of times on the counter to shake out any hidden air pockets.
- Bake for 1 hour and 20 minutes to 1 hour 30 minutes, or until a skewer, sharp knife, or toothpick inserted into the center of the cake comes out clean. Check on the cake at 1 hour to make sure it's not browning too quickly on top. If it is, just place a piece of foil loosely over the top of the pan. Let the cake cool for 20 minutes, then flip it onto a rack or platter and let it cool completely. For the glaze:
- In a medium bowl, whisk together powdered sugar, milk, peanut butter and vanilla until smooth. Drizzle glaze over the top of the cooled cake, letting it drizzle down the sides. Sprinkle mini chocolate chips on top.
Recipe for chocolaty peanut butter cake:
Ingredients
Method:
- 2 cups miniature marshmallows
- 1 package chocolate cake mix (regular size)
- 1-1/4 cups water
- 3/4 cup peanut butter
- 1/3 cup canola oil
- 3 eggs
- 1 cup (6 ounces) semisweet chocolate chips
Method:
- Sprinkle marshmallows into a greased 13x9-in. baking pan. In a large bowl, combine the cake mix, water, peanut butter, oil and eggs; beat on low speed for 30 seconds. Beat on medium for 2 minutes or until smooth. Pour over marshmallows; sprinkle with chocolate chips.
- Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Yield:12-15 servings.
Recipe for cookies and cream cake:
Ingredients
Method:
- 1 package white cake mix (regular size)
- 1-1/4 cups water
- 1/3 cup canola oil
- 3 egg whites
- 1 cup coarsely crushed Oreo cookies (about 8)
- FROSTING:
- 1/2 cup shortening
- 4 to 4-1/2 cups confectioners' sugar
- 1/4 cup milk
- 1 teaspoon vanilla extract
- Oreo cookies and crushed Oreo cookies, optional
Method:
- In a large bowl, combine the cake mix, water, oil and egg whites; beat on low speed for 30 seconds. Beat on high for 2 minutes. Gently fold in crushed cookies.
- Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
- For frosting, beat the shortening, sugar, milk and vanilla in another large bowl until smooth. Spread frosting between layers and over top and sides of cake. Decorate the top with cookies and the sides with crushed cookies if desired. Yield:12 servings.
Frozen Raspberry Layer Cake
Ingredients
- 2 (10 3/4-ounce) frozen pound cakes, crusts removed, sliced into 1/4-inch-thick slices
- 3 cup(s) vanilla ice cream, slightly softened
- 4 cup(s) raspberry sorbet, slightly softened
- 1 pint(s) fresh raspberries, rinsed and picked over
- 3 tablespoon(s) Chambord, or other raspberry-flavored liqueur
- Prepare the pan: Trace and cut out a 9-inch circle from parchment paper and fit it into the bottom of a 9-inch springform pan. Cut out a 3- by 27-inch strip of parchment and fit around the inside of the pan. Tape to secure parchment paper and set aside.
- Assemble the cake: Cover the bottom of the pan with a single layer of pound cake slices and spread the ice cream evenly over the cake. Freeze until ice cream hardens -- about 25 minutes. Spread 2 cups sorbet over the ice cream followed by another layer of pound cake slices. Return cake to the freezer for 10 minutes. Combine the raspberries and the Chambord together in a small bowl. Remove the cake pan from freezer and place the berries evenly over the cake. Top with a final layer of pound cake and the remaining sorbet. Wrap tightly with plastic wrap and freeze until firm -- at least 4 hours.