Tag Archives: icing sugar

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
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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/

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

Persimmon spice cake

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I’m back with another delicious persimmon recipe 🙂

This is such a gorgeous fruit and so beautiful to photograph, we are having some stunning Autumn weather  here in Adelaide at the moment so I’ve taken the opportunity to go outside and  take photos of this pretty fruit in my garden. Photographing this exotic fruit is almost as fun as cooking with it.

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I really like the flavour in this cake, but I would be more inclined to call it a loaf. It very much reminds me texture wise of a date loaf, (one of my all time favourites).The kids have been having it for dessert served with my persimmon ice cream, but my favourite way to eat is slightly warmed or toasted and spread with butter YUM!!!!. I found this recipe on-line in my of my many google searches ( I don’t know how I survived before google:-p).The flavours just called to me, pairing persimmon with cinnamon, nutmeg, cloves, and a dash of orange and lemon zest, a match made in heaven.

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RECIPE:

  • 1 1/4 cup persimmon pulp
  • 1 tsp bicarb soda
  • 125g softened butter
  • 220g white sugar
  • 250 plain flour
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 tsp cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground cloves
  • 1/2 cup chopped pecans
  • 1 tsp orange zest
  • 1/2 tsp lemon zest
  • 1/4 cup icing sugar for dusting

METHOD:

  1. preheat oven to 180ºC
  2. blend persimmon pulp in food processor or blender until smooth 
  3. combine persimmon pulp and bi-carb soda in a small bowl
  4. in a large bowl, cream butter and sugar until light and fluffy
  5. then add persimmon puree to mixture
  6. sift flour, baking powder, salt, cinnamon, nutmeg and cloves separately
  7. gradually blend the flour mixture into the persimmon mixture
  8. once flour mix has been combined fold through pecan nuts and zest, mixture will be quite stiff
  9. spoon into a greased and lined 20cm cake tin ( i used to smaller loaf tins)
  10. bake for 40-45 minutes, or until skewer comes out clean
  11. cool cake in tin for 10 minutes, then turn out onto rack to continue cooling for another 20-30 minutes
  12. sprinkle with icing sugar and serve warm

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