Tag Archives: Butter

Mini Banana Cakes with lemon cream cheese icing

IMG_1468I have been making this banana cake recipe for years, and before I was making it my mum was. Not sure where she got this recipe, but it’s a winner :-).

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There is something quite nostalgic when you make a recipe that you grew up eating as a child, it invokes memories and feelings, it’s what we call comfort food.

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This banana cake is moist and soft the only important thing in making this recipe is make sure you have very ripe bananas, the riper the better.

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RECIPE for Banana cake:

  • 125g unsalted butter, softened
  • 165g caster sugar
  • 2 eggs
  • 2 medium bananas
  • 1 tsp vanilla
  • 260g Self Raising Flour, sifted
  • 1/2 tsp bi-carbonate soda
  • 2 Tsp milk

METHOD:

  1. Preheat oven to 180ºC
  2. Cream butter and sugar together until light and fluffy
  3. Add eggs 1 at a time beating well between each addition
  4. Mash bananas, then beat in with vanilla
  5. Fold in half the sifted flour and bicarbonate soda, add milk, then fold in remaining flour. (try not to work batter too much at this will make for a tough cake, as you over work the gluten in the flour)
  6. place batter into prepared cake pan(s) (I used mini loaf tins, but you can one big cake or cupcakes or 1 large loaf cake)
  7. bake in oven until skewer comes out clean when inserted into centre, (cooking times will vary depending on the size of your cake, the bigger the cake the longer it will take. My mini loaf cakes took about 20-25 minutes)

RECIPE lemon cream cheese icing:

  • 250g cream cheese, softened
  • 80g unsalted butter, softened
  • 2 cups pure icing sugar, sifted
  • Zest of 1 lemon, finely grated

METHOD:

  1. Cream butter and cream cheese together until soft and smooth
  2. add icing sugar and lemon zest, mix to combine
  3. spread generously on top of banana cake(s) and decorate as desired

Orange and Cardamom Syrup Cake

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A moist sweet cake bursting with citrus flavour and the undertones of the exotic cardamon spice.

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There is no arguing the natural marriage of these two flavours, a match made in heaven…..

Dress this cake with sweet fresh strawberries covered in the orange and cardamon syrup.

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Cut a generous slice and serve with vanilla cream. Mmmmmmm dessert time.

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This recipe is adapted from the cookbook; Delicious, Simply the best by Valli Little

RECIPE: 

  • 250g unsalted butter, softened
  • 220g caster sugar
  • 4 eggs
  • 50g plain flour, sifted
  • 2 tsp baking powder
  • finely grated zest and juice of 2 oranges
  • 250g fine semolina
  • 250g almond meal, pushed through a course sieve
  • 120g this Greek-style yoghurt
  • 250g punnet strawberries, halved or quartered

SYRUP

  • finely grated zest and juice of 2 oranges
  • 6 cardamon pods bruised
  • 2 cinnamon quills
  • 275g caster sugar

METHOD:

  1. Preheat oven to 170ºC and Grease a 23cm round springform pan, line the base with baking paper and lightly dust sides with flour, shaking off any excess
  2. Beat butter and sugar until thick and pale, add eggs one at a time beating well after each addition
  3. Fold in the flour and baking powder, followed by the orange zest, almond meal and semolina
  4. Add orange juice and yoghurt and stir until combined
  5. Pour into prepared pan and bake for 1 hour or until skewer comes out clean when inserted into centre
  6. cool n pan for 5 minutes
  7. Meanwhile, for syrup, place all ingredients in a saucepan with 375ml water
  8. Stir over low heat to dissolve the sugar, then simmer for 15-20 minutes until slightly thickened
  9. Prick surface of the warm cake all over with a skewer, slowly drizzle over half the syrup, then allow to cool
  10. Toss strawberries in remaining syrup, then drizzle over cake

Lemon Curd Cupcakes

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MOIST, TASTY, YELLOW, TANGY, ZESTY, BITTER-SWEET, FRUITY, YUMMY, DELICIOUS.

There you have it, these descriptive nine words sum up these SCRUMPTIOUS (now make that 10 words :-)) Lemon Curd Cupcakes.

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I made lemon curd using this recipe (here) from POPSUGAR Food. To make these cupcakes you only need to make a half batch of this lemon curd recipe, or you could make the whole batch like I did and make this Lemon Curd and Strawberry Pavlova , with the left over lemon  curd, trust me its worth it :-).

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RECIPE CREAM CHEESE LEMON CUPCAKES:  (Recipe converted and adapted from POPSUGAR)

  • 225g Plain flour, sifted
  • Zest and juice from 1 lemon
  • 1/4 tsp baking powder
  • 1/4 tsp salt
  • 200g unsalted butter
  • 285g caster sugar
  • 125g cream cheese, softened
  • 3 eggs
  • 1 tsp vanilla extract
  • 1 cup Lemon curd

DIRECTIONS:

  1. Preheat the oven to 170ºC and line two cupcake pans with cupcake liners.
  2. Whisk together the flour, lemon zest, baking powder, and salt in a large bowl.
  3. In a stand mixer, beat together the butter and sugar, until fluffy and lightened in color. Scrape down the sides of the bowl with a rubber spatula. Add the cream cheese and beat until completely incorporated.
  4. Add the eggs, one at a time, beating until no streaks of yolk remain. Add the lemon juice and vanilla, and mix until incorporated.
  5. Add the dry ingredients in three additions, scraping down the sides of the bowl with a rubber spatula between additions. Mix together until just combined.
  6. Divide the batter among the cupcake molds, filling each mold about 3/4 full.
  7. Bake for 24-28 minutes, or until a toothpick or cake tester inserted into one of the cupcakes comes out clean.
  8. Allow to rest for 5 minutes, then move to a cooling rack and allow to cool completely before filling with lemon curd.
  9. Using a watermelon baller scoop out a round in the centre of each cupcake.
  10. Sift powdered sugar over the tops of the cupcakes using a fine mesh strainer.
  11. Pipe the lemon curd into the cupcakes until it’s flush with the tops of the cupcakes.

Candied orange Shortbread

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I definitely cannot claim this recipe as my own, in fact I rarely can, I am the recipe “High-jacker”……….Now I do like to take a recipe and tweak it to make it my own… But this recipe needed no tweaking it is perfect just as it is, and why mess with perfect?

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These delicious orange shortbreads are straight out of the latest issue of Gourmet Traveller Magazine, in fact they are on the front cover, and they enticed me as soon as I picked up the magazine. Sweet crumbly shortbread gently flavoured with orange and for a little texture some roasted pistachios YUM YUM YUM oh and lets not forget a little splash of Grand Marnier just to make these shortbread really special.

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RECIPE:

  • 40g pistachios
  • 220g butter, softened
  • 375g pure icing sugar, sieved
  • 60ml (1/4 cup) orange juice appox 2 oranges
  • 30ml Grand Marnier
  • 1 egg yolk
  • 330g plain flour
  • 40g candied orange, diced

METHOD:

  1. preheat oven to 180ºC
  2. spread pistachios onto a baking tray and roast until just golden, set aside to cool, then coarsely chop
  3. beat butter, 75g icing sugar and half the zest in an electric mixer until pale and fluffy
  4. combine orange juice and Grand Marnier set aside
  5. add egg yolk to butter mixture and beat until combined, then mix in half the orange juice mixture
  6. add flour, candied orange, pistachios and a pinch of salt, beat until mixture just comes together, turn out onto a lightly floured surface and form into a flat disc, wrap in plastic wrap and refrigerate to rest (1 hour)
  7. roll out shortbread on a lightly floured surface to 1cm thick and cut out 6.5cm- diameter rounds
  8. place onto lined baking trays and bake until pale golden on the edges 15-20 minutes (swapping trays halfway through cooking)
  9. cool on trays for 5 minutes then sprinkle with remaining orange juice mixture
  10. combine remaining icing sugar and orange zest, then shake through a course sieve over shortbread, dust heavily

Espresso cupcakes with Mocha cream cheese icing

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Have you ever had one of those days? well yesterday was one of those days for me!!!!!!!!!

We were invited up to my sisters for dinner, and since we were away on her birthday I decided to take up some cupcakes for a belated Happy Birthday. Well the cupcake making went along fine, I was really happy with these espresso cupcakes, if you love coffee then you will definitely like these coffee flavoured cupcakes. The icing also went along smoothly, cream cheese mocha icing yum yum yum. I swear I could just sit up and eat a bowl of it on it’s own, sure I would probably feel sick and blah but my gosh this is a yummy icing.

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Photograph time, now here is where it all begins to go to S#*#. The weather is pretty ordinary, the sky is grey the wind is blowing and all in all it’s pretty crap for an outside photo shoot, and I really wanted to take photos of these babies as they really are delish……..So I just had to suck it up and manage with the ordinary lighting situation inside. I set up inside to take my photos, I wasn’t very happy with them so I may or may not of started to get a little GRUMPY ( just a little). My oldest son Aden came over to give me a hand and started moving the cakes around saying you should photograph them like this mum and then SPLAT!!!!! two cakes take a dive from the table and land upside down S#*#!!!!! (I may have started yelling……). Then as I am picking up my SPLATTED cakes my backing board falls forward, falls where you might ask well of course it falls straight on top of my remaining cupcakes. I may or may not of swore?

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Now you might think oh well thats not too bad, but the story doesn’t end there. Driving up to my sisters I’m carefully nursing the cupcakes on my knee, when hubby brakes it’s like a slow motion scene from the Matrix, cupcakes go catapulting everywhere…. there is now mocha cream cheese icing all over the dash board the gear stick, my jeans and of course upside down cupcakes sitting on my beautiful lime green handmade handbag. Laugh or cry????? I resurrected the cupcakes as best I could and continued holding them for the remainder of the trip.

But wait there is more, yes more…………. standing on the front porch at my sisters house I begin to tell her why her cupcakes are looking rather mangled and sad:-( when SPLAT another cupcake falls from the cake plate and lands upside down on her front porch…………I scrape up the cake, walk inside dump the cake plate which is holding what can only be explained as a cake massacre onto the kitchen bench, I then proceed to pour myself a generous glass of red wine. Now let us never speak of this again….

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RECIPE: Cupcakes

  • 100g butter, softened
  • 1 cup (220g)caster sugar
  • 3 eggs
  • 11/4 cups (190g) plain flour, sifted
  • 2 tsp baking powder
  • 1/4 cup (30g) hazelnut meal
  • 11/2 tsp instant coffee, dissolved in 1 Tsp boiling water

METHOD:

  1. preheat oven to 160ºC
  2. place butter, eggs, sugar, flour, baking powder, hazelnut meal, and coffee mixture into a bowl
  3. combine using an electric mixer on low speed, then increase speed to high until just smooth
  4. spoon into muffin tray and bake for 25 minutes or until skewer comes out clean.

RECIPE Cream cheese mocha icing

  • 250g block cream cheese, softened
  • 100g unsalted butter, softened
  • 150g icing sugar
  • 1 Tsp instant coffee
  • 2 Tsp cocoa powder
  • 100g melted dark chocolate

METHOD:

  1. combine butter and cream cheese in electric mixer until smooth and combined
  2. add icing sugar,cocoa and coffee, mix to combine
  3. stir in melted chocolate, then refrigerate until ready to use

Espresso cakes are a Donna Hay recipe from the cookbook, Donna Hay simple essentials chocolate

Mocha cream cheese icing is a In Proscuitto of perfection original recipe

Peanut butter chocolate slice

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So I have had an amazing start to this week, and that is the reason it has been a little while since I have written a post. We are away on a family holiday and although I had great intentions of keeping up with my blogging, family and fun have just taken up all my time. We have been staying in Canberra catching up with family, the kids are having a great time with their cousins and I love seeing them all together it is so nice. We then all headed off to the snow and spent two nights in Jindabyne which is only a short drive to Perisher were the kids had a great time tobogganing.

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But the title of this post is not My Family Holiday, its Peanut butter chocolate slice. I made this slice just before we left to go on holidays and to quote the kids “mum this is the best slice EVA”. Now I’m not sure if it is the best slice ‘EVA’ but it really is pretty darn good.

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The bottom of the slice is very much like a chocolate brownie and the peanut butter topping is perfect. I will be honest and say that I didn’t quite know what to expect with this slice but the combination of the peanut butter icing sugar and lemon really works. It is not too peanut buttery, not too sweet its just right and the slice in all is perfectly balanced and yummy. I will definitely been making this slice again YUM YUM YUM…..:-)

RECIPE:

  • 150g dark chocolate
  • 100g unsalted butter
  • 2 eggs
  • 150g caster sugar
  • 1 cup plain flour
  • ¼ cup cocoa powder
  • 2 cups smooth peanut butter
  • 1¼ cups icing mixture
  • juice of ½ lemon
  • 200g milk chocolate
  • ¼ cup toasted peanuts, chopped

METHOD:

1 Preheat oven to 160°C. Combine the chocolate and butter in a heatproof bowl and set over a saucepan of simmering water, stirring until just melted. Add the eggs and sugar and beat until smooth. Sift in the cocoa and flour, then spoon into a lined 20cm square cake tin and bake fro 40 minutes, until just set. Cool in the tin.
2 Combine the peanut butter, icing mixture and lemon juice in a bowl and whisk until smooth. Pour over the cooled chocolate slice, then refrigerate for 2 hours, until set.
3 Melt the milk chocolate gently and spread over the peanut butter layer. Sprinkle with chopped peanut, refrigerate for 1 hour, then cut into bars and serve.

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This is a Fast Ed recipe :http://www.fast-ed.com.au/peanut-butter-slice/

Double chocolate chunk cookies

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CHOCOLATE, CHOCOLATE and more CHOCOLATE these cookies are chocolate heaven.

They really are to die for especially if your a chocolate lover , firm on the outside and just a little bit soft in the middle with big chunks of dark and white chocolate to bite into Mmmmmmmm…..

Perfect with a cup of coffee, tea or glass of milk. Or why not to make it a real treat and  sandwich two around some vanilla bean ice-cream for a yummy dessert.

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RECIPE:

  • 110g butter, softened
  • 3/4 cup (130g) caster sugar
  • 1 egg
  • 1 tsp vanilla extact
  • 1 cup (150g) plain flour, sifted
  • 1/4 cup cocoa powder, sifted (I used dutch cocoa)
  • 1 tsp bicarbonate soda
  • 125g dark chocolate melted
  • 140g dark chocolate, roughly chopped
  • 140g white chocolate, roughly chopped

METHOD;

  1. pre heat oven to 160ºC
  2. place butter and sugar in a bowl and beat until light and creamy
  3. add egg and vanilla and beat for a further 3-4 minutes
  4. stir through sifted flour, cocoa, bicarbonate soda and melted chocolate
  5. add chopped dark and white chocolate and stir to combine
  6. roll tablespoons of mixture into rounds, place on baking trays lined with non stick paper , allowing room to spread, flatten slightly
  7. bake for 12 minutes or until cookies are lightly browned,cool on trays

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This recipe is adapted from the cookbook ‘Donna Hay simple chocolate essentials’