Tag Archives: Cream cheese

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

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.

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

Caramel mud cupcakes and exciting news

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I am going to start this post by saying WooHoo!!!!!!!! I have enrolled into a patisserie cert III course at tafe starting on the 22nd of July. I am both excited and nervous ( bloody scared actually) about this as I have been a full time mum now for the past fourteen years, so very much a big step out of my comfort zone………But the time has come for me to take the next step in this journey we call life.

It was a no brainer really in deciding what I was going to do, as I adore food, cooking and creating in the kitchen. In my past life (pre-children) I was an Office Administrator which was a good job but not really a passion, and having such a supportive and encouraging  husband I now have the opportunity to do something I love, and well who knows maybe one day I might own my coffee shop/patisserie :-).

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So in celebration of my enrolment and the beginning of a new journey I am sharing with you one of my favourite cupcakes. These little babies are delicious and the caramel cream cheese icing YUM!, let me just say I could easily sit down to a bowl of this icing all on its own.

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RECIPE:

CARAMEL MUD CAKE:

  • 125g butter, chopped
  • 100g white chocolate, roughly chopped
  • 2/3 cup (150g) firmly packed brown sugar
  • 1/4 cup (90g) golden syrup
  • 2/3 cup (160ml) milk
  • 1 cup (150g) plain flour
  • 1/3 cup (50g) self-raising-flour
  • 1 egg

METHOD:

  1. preheat oven to 170ºC
  2. combine butter, chocolate, sugar, golden syrup and milk in a small saucepan, stir over low heat until smooth and melted
  3. transfer to a medium bowl and allow to cool for 15 minutes
  4. whisk sifted flours into chocolate mixture, then egg
  5. divide mixture into cupcake papers and bake 30-40 minutes, cool on a wire rack

CARAMEL CREAM CHEESE ICING:

  • 1kg cream cheese, softened
  • 250g unsalted butter, softened
  • 1 cup sugar
  • 1/2 cup water
  • 1tsp vanilla essence
  • 100g unsalted butter
  • 2 Tsp cream
  • 2 cups icing sugar
  1. in a medium saucepan combine sugar, water and vanilla, cook over high heat until sugar is dissolved
  2. reduce heat and cook for about 9 minutes or until a medium dark amber caramel forms
  3. immediately stir in butter and cream
  4. transfer caramel to mixer with whisk attachement fitted, whisk at low speed until caramel cools slightly, and comes together
  5. with machine on beat in cream cheese adding one cube at a time, beating well between each addition
  6. add sifted icing sugar and beat to combine
  7. refrigerate mix until to firm enough to pipe or spread.

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caramel icing recipe adapted from http://www.foodandwine.com

caramel mud cake recipe from cupcakes, cheesecakes, cookies recipe book ( Australian Women’s Weekly)

Mothers Day and AMAZING Chocolate cake

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Today is Mothers Day, a day to say “Thanks mum for all that you do, I love you”. Its a bitter- sweet day for me today. Sweet because I have my gorgeous children and lovely husband with me, loving and spoiling me like they do. Thank you my beautiful family, you know how to make a mum feel special and loved  :-). Bitter because I can’t be with my mum today  “I love you mum”  as a mother now myself, of almost 14 years, I really do appreciate what you have done and continue to do for me. Mums are amazing.

So today being mums day I got to choose what I would like to do, and that was bake. Being Mothers day I thought we should celebrate it with cake, and a rich chocolatey cake it had to be, Its Mothers Day so I can have a piece of this guilt free (I can can’t I?).

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This cake was inspired and adapted from the Donna Hay cookbook Chocolate. The raspberries work really well with this rich cake because there tartness balances the sweetness of the chocolate perfectly. The cake is beautiful moist and each layer is then filled with a cream cheese chocolate icing topped with the raspberries. The top of the cake is iced in a rich decadent chocolate truffle icing. This cake is pure chocolate heaven and if you need a chocolate fix and feel the need for a little treat then spoil yourself with cake.

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RECIPE:

CAKE;

  • 200g unsalted butter softened
  • 440g caster sugar
  • 1 tsp vanilla extract
  • 4 eggs
  • 300g plain flour sifted
  • 60g cocoa (I used Dutch) sifted
  • 21/2 tsp baking powder
  • 1/2 tsp salt
  • 250ml mlk
  1. Preheat oven to 160º
  2. place sugar, butter, sugar in bowl of electric mixer and beat for 10-12 minutes until light and creamy
  3. add eggs 1 at a time beating well between each
  4. fold through flour, cocoa, baking powder, salt, and milk
  5. spoon mixture into 2 lightly greased and lined 20cm round cake tins
  6. bake for 40-50 minutes or until skewer comes out clean
  7. let sit in tin for 10 minutes before turning on to cake rack to cool

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CHOCOLATE CREAM CHEESE FILLING;

  • 375g cream cheese softened
  • 1 cup pure icing sugar sifted
  • 1/4 cup cocoa ( I used Dutch) sifted
  • 500g fresh or frozen raspberries
  1. beat cream cheese in an electric mixer until smooth
  2. add icing sugar and cocoa and mix until combined
  3. with a serrated knife cut the 2 cakes in half so you have 4 pieces
  4. spread 1/3 of cream cheese icing onto the bottom layer then top with 1/3 of the raspberries
  5. place next layer of cake on and continue as per instructions until you have put the top cake layer on

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CHOCOLATE TRUFFLE ICING;

  • 200g dark chocolate, chopped
  • 1/4 cup cream
  1. Place chocolate and cream in a small pan over low heat stir until melted and smooth
  2. let cool for 0 minutes
  3. using a palette knife spread icing over cake

YET ANOTHER PERSIMMON RECIPE: persimmon cheesecake with a walnut crust

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I know your probably thinking not another persimmon recipe!!!!!!! Just let me say that when my friend brought me over three buckets of this gorgeous fruit they were very large buckets.  I have been making persimmon recipe after persimmon recipe, which is ok because my family all love persimmons.

Because the variety of persimmons I have, they are the astringent type (which means they have a high tannin content, making immature fruit bitter and leaving a puckered furry taste/feeling in mouth) I’m a little limited in the recipes I can make, they are all desert types as the fruit needs to be extremely ripe and soft. The fruit when ripe has a waxy thin skinned shell with a thick jelly like pulp inside it is sweet and delicious.

And as far as desserts go cheesecake has to be up there at the top. A rich smooth creamy cake so versatile in flavours your limited only by your imagination.

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I’ve gone for a baked cheesecake for this recipe, as I actually prefer them, this recipe is based off the traditional new york cheesecake . The texture of this persimmon cheesecake is smooth and creamy and not too sweet, the sour cream topping adding the final touch and balance to this delicious dessert.

RECIPE:

  • 2 cups chopped walnuts
  • 1/3 cup brown sugar
  • 3 Tsp melted butter
  • 2 cups pureed persimmons
  • 750g cream cheese
  • 11/4 cups white sugar
  • 3/4 sour cream
  • 1/4 tsp cinnamon
  • 1/2 tsp ginger
  • 6 eggs
  • 11/4 cups sour cream
  • 3 Tsp white sugar
  • 1 tsp vanilla essence

METHOD:

  1. Preheat oven to 170º
  2. Pulse walnuts in a food processor until fine, then mix together in a bowl with brown sugar and melted butter
  3. Press in mixture into into the bottom of a 20cm spring form pan
  4. Bake in preheated oven for 12 minutes set aside to cool completely
  5. Combine persimmons, cream cheese, sugar, sour cream, cinnamon,and ginger in food processor, blend until smooth
  6. Add eggs 1 at a time mixing well between each addition
  7. pour mixture over cooled crust
  8. bake in preheated oven until mostly set centre still being slightly jiggly, 60 – 75 minutes
  9. While cheesecake is baking, whisk together sour cream, sugar and vanilla
  10. spread evenly over cheesecake while still hot and return to oven for another 10 minutes
  11. Allow to cool completely, then cover loosely with aluminium foil and refrigerate 4 to 8 hours or overnight before serving

To serve I decorated with walnuts and fresh persimmon puree.

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recipe source; allrecipes.com.au

MUFFINS part 2

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BEETROOT AND CHOCOLATE MUFFINS with coffee cream cheese icing:

I have just picked some gorgeous baby beetroots from my garden, and I was back on the web site http://www.goodtoknow.co.uk when I came across the Beetroot and Chocolate Muffin recipe. I’ve made chocolate and beetroot cakes before and I love the combination of the beetroot and chocolate together. You can taste the beetroot in the cake but its subtle, and I love the depth of colour that it adds.

These muffins are rich and decadent and one will do,unless you are a chocaholic 🙂 And of course once again a big hit with the kids and Hubby. I love the coffee flavoured icing, it was beautiful and it balanced really well with the richness of the muffins. An after thought I had was how nice it would be to add a little chocolate coated coffee bean to the top (that’s for next time), I have plenty more beetroot to use. I didn’t follow the recipe exactly I added 1/2 teaspoon of instant coffee to the muffin mixture, and I made my own coffee cream cheese icing.

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RECIPE:

  • 175g cooked beetroot
  • 3 large eggs
  • 200g self raising flour
  • 200ml vegetable oil ( I used bran oil)
  • 200g caster sugar
  • 1/2 teaspoon instant coffee
  • 100g instant drinking chocolate, or cocoa powder ( I used premium dutch cocoa)
  • 1 x 200g dark chocolate bar, grated ( I used premium dark cooking chocolate)

COFFEE CREAM CHEESE ICING:

  • 250g cream cheese
  • 1 teaspoon instant coffee

METHOD:

  1. Pre-heat oven to 190 degrees
  2. Place beetroot into food processor and whiz to a pulp
  3. Place beetroot pulp ,eggs, sugar and cocoa/drinking chocolate into a large bowl mix well , and then beat in oil slowly until well combined.
  4. Fold in grated chocolate
  5. spoon mixture into 12 hole muffin tin and bake for 20-25 minutes.
  6. Transfer to wire rack to cool completely
  7. For icing combine all ingredients and beat together, spread or pipe onto cooled muffins.