Sunday, 20 August 2017




MYSTERY CAKE

60 grams butter, soft
1 cup sugar
1 large egg
1 can campbells tomato soup
1 teaspoon bicarb soda
1 1/2 cups plain flour
1/2 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon mixed spice
1 cup sultanas

preheat oven to 180 c. grease sides and line bottom of an 8
inch cake tin.

using an electric mixer, beat the butter and sugar together
until well combined.

beat in egg.

while still in the can, stir the bicarb soda into the soup.
let it foam for 1 minute.

pour soup into egg mix and beat until well combined.

beat in flour, baking powder and spices until well combined.

stir in sultanas.

pour into cake tin and cook for  approx 45 minutes or until a
skewer comes out clean.

cool in tin for 10 minutes then remove to wire rack to cool
completely.



ice.

ICING
2 cups icing sugar
2 tablespoons butter
1 teaspoon vanilla
milk
cinnamon to dust

combine the icing sugar, butter and vanilla with enough milk
to make a spreadable paste.

spread over cake and dust with cinnamon.


Saturday, 19 August 2017





CHOCOLATE SYRUP BROWNIES

113 grams butter, softened
1 cup sugar
1 1/2 cups chocolate syrup
4 eggs
1 1/4 cups plain flour
1/2 teaspoon baking powder
1 cup dark chocolate chips

preheat oven to 180 c.  line a 9 x 13 baking dish with baking
paper.

using an electric mixer, beat the butter and sugar together.

add the syrup, eggs, flour and baking powder and beat until
well combined.

stir in the chocolate chips.

pour into baking dish.

cook for 35 - 35 minutes or until brownies are pulling away
from sides.

cool completely in baking dish, on a wire rack.

dust with icing sugar to serve.



STRAWBERRY NACHOS

4 tortillas
2 tablespoons butter, melted
cinnamon sugar*

2 punnets strawberries, diced
2 tablespoon lemon juice
2 tablespoons brown sugar

250 grams cream cheese, softened
3 tablespoons icing sugar
finely grated rind 2 lemons

100 grams choc chips
2 tablespoons thickened cream



preheat oven to 180 c. line baking tray/s with baking paper.

spread the tortillas with melted butter. sprinkle with the
cinnamon sugar. cut into quarters and place onto oven tray/s
in a single layer.

cook for approx. 10 minutes until crunchy and sugar is
melted. remove from oven and put aside.

place the strawberrries, lemon juice and brown sugar into a
bowl and lightly stir to coat. put aside.

using an electric mixer, beat the cream cheese with the icing

sugar and rind until smooth.

pipe some of the cream cheese mixture onto the centre of each
of the tortilla chips.

sprinkle with the strawberries

in a microwave container, in the microwave, melt the chocolate and cream together for 30 seconds.  stir till smooth.

drizzle over the strawberries.

serve with whipped cream if desired.

*cinnamon sugar..1/2 cup sugar, 1 teaspoon cinnamon. mix well.






BAKED CINNAMON BUTTERNUT PUMPKIN

1/2 butternut pumpkin
2 tablespoons olive oil
1 tablespoon brown sugar
1 teaspoon ground cinnamon
1 teaspoon salt
1 teaspoon ground black pepper

preheat oven to 200 c. line a large baking tray with baking
paper.

deseed and peel the pumpkin. chop into chunks.

place all ingredients in a large bowl and stir to coat.  let
sit for 10 minutes then stir again.

place in a single layer on the oven tray, leaving a  bit of a
gap between each piece.

cook for approx. 30 minutes or until tender and golden.

remove from oven and serve.

Tuesday, 15 August 2017





LAYERED CHOCOLATE VANILLA CUSTARD SLICE

1 cup caster sugar
1/2 cup cornflour
1/2 cup custard powder
3 cups milk
300 mls thickened cream
60 grams butter, soft and chopped
2 egg yolks beaten

100 grams dark choc chips
1 teaspoon vanilla

400 grams morning coffee biscuits

200 grams dark cooking chocolate
100 mls thickened cream


line an 8 inch square, deep cake tin with baking paper,
leaving enough over the side so you can remove slice from
tin.

in a medium saucepan, combine sugar, cornflour, custard
powder and one cup of milk.  stir to a smooth paste.
stir in rest of milk and cream, stirring until smooth.

cook on low heat until boiling. simmer, stirring for one
minute.

remove from heat and stir in the butter and egg yolks until
well combined.

pour half of the custard into another bowl. stir the vanilla
to one half  and the chocolate chips to the other until well
combined.

line the bottom of the tin with some biscuits, cutting to fit
where necessary.

cover the biscuits with some chocolate custard, smoothing to
edges.

cover custard with another layer of biscuits.

cover these biscuits with some vanilla custard.

continue to layer with another chocolate then another vanilla
and another chocolate.(all together 2 vanilla 3 chocolate)

cover the last layer with biscuits.

cover and refrigerate for 2 hours.

in a microwave safe bowl, place the chocolate and cream.

microwave for 30 seconds then stir.

microwave for another 30 seconds then stir until smooth.

pour over top of slice, smoothing to edges.

refrigerate for at least another 4 hours.

cut into thick slices or squares to serve.


Sunday, 13 August 2017





CREAM CHEESE SCONES

250 grams cream cheese, soft
113 grams butter, soft
1 cup self raising flour

in a food processor, pulse together all ingredients until just combined, about 12 pulses.

turn onto a floured board and lightly knead to bring together.

wrap in plastic wrap and refrigerate for 1 hour.

heat oven to 200 c.  place oven rack on highest part of the oven. line a large baking tray with baking paper.

turn dough onto a floured board and roll out to half inch thick. cut into rounds with a scone cutter.

place onto tray.

cook for approx. 14 minutes until golden on top. turn tray halfway through cooking.

serve warm.  best eaten on the day.



Saturday, 12 August 2017






BANANA AND STRAWBERRY SHORTCAKE...with choc chips

base

1/2 cup sugar
1/2 cup butter
1 egg
1 teaspoon vanilla
1 1/2 cups plain flour
1/2 teaspoon baking powder
1/2 cup choc chips

filling

2 cups sour cream
1/2 cup sugar
2 eggs
1 teaspoon vanilla
1/2 cup choc chips

topping

300 mls thickened cream, whipped
1 punnet strawberries, sliced
1 - 2 bananas sliced


preheat oven to 180c. grease sides and line bottom of 9 inch springform tin.

BASE...

using an electric mixer, beat sugar and butter together until well combined.

beat in egg and vanilla then the flour and baking powder until well combinbed.

stir in choc chips.

press into bottom of tin.

FILLING.....

in a bowl, stir together the sour cream, sugar, eggs and vanilla until well combined.

stir in choc chips then pour over base.

cook for 50 - 55 minutes until almost set and edges are lightly browned.

cool completely on wire rack.

when cold, top with whipped cream and sliced banana and strawberries.






SPICY CHICKEN MEATBALLS...chinese style



MEATBALLS

1 kilo chicken mince
2/3 cup panko crumbs
2 tablespoons canola oil
1 teaspoon chinese 5 spice
1/2 cup spring onions, thinly sliced
2 teaspoons minced garlic
2 eggs, beaten
3/4 teaspoon salt

SAUCE

1 cup hoisin sauce
1/2 cup rice vinegar
4 teaspoons minced garlic
2 scant teadpoons red chilli flakes
2 teaspoons ground ginger
4 tablespoons soy sauce
2 tablespoons brown sugar
1/2 cup chicken stock
4 tablespoons fountain spicy red sauce
2 tablespoons tomato paste

1 - 2 tablespoons cornflour, for thickening

preheat oven to 200 c.  line baking trays with baking paper
and spray lightly with cooking spray.

MEATBALLS...place all ingredients into a bowl and mix until
well combined.   place in the fridge for 15 minutes to firm up.

roll into 2 inch balls (approx.) and place on baking trays.

cook for 10 -12 minutes

SAUCE.. while the meatballs are cooking, place all the
ingredients except for the cornflour into a saucepan. stir
until well combined.

on the stove, on medium heat, heat the sauce till boiling.

mix the cornflour with enough water to make a thin paste. (1
tablespoon for a thinner sauce)

stir into sauce to thicken.

serve the meatballs on rice and pour some sauce over the top.

sprinkle with some sliced spring onion.

Friday, 11 August 2017




MARS BAR PARCELS

1 pkt mars bites
3 sheets frozen puff pastry, thawed
milk
icing sugar to dust

preheat oven to 200c. line baking tray/s with baking paper.

using a 6 - 7 cm square cutter, cut out 32 pieces pastry.



place 2 mars bites in the middle of 16 of the pieces. brush the edges with milk.

top with the other 16 pieces, shaping around the mars bites. seal edges well.

cook for 15 - 20 minutes or until golden on top.

remove from oven and dust heavily with icing sugar.

serve hot.


Wednesday, 9 August 2017






CHURRO WAFFLE BITES


1 cup water
75 grams butter
2 tablespoons brown sugar
1 cup flour
1 teaspoon vanilla
2 eggs

cinnamon sugar


in a saucepan over medium heat, melt the butter and sugar in
the water and bring to the boil.

turn off heat and stir in flour.

remove from heat and stir in the vanilla, then the eggs one
at a time. stir well after each addition.

heat electric waffle machine.



place heaped teaspoons of mix into each section of waffle
machine  or if a square waffle machine, just
place in the middle of each. spread lightly.





cook until well browned.



remove from machine and roll in the cinnamon sugar.

serve with chocolate sauce if desired,





Saturday, 5 August 2017






PUFF PASTRY CANNOLI...with creamy lemon and white chocolate

2 sheets frozen puff pastry, thawed

100 grams butter, softened
100 grams cream cheese, softened
finely grated rind 1 large lemon
2 cups icing sugar

100 gm white chocolate buttons
icing sugar to dust


preheat oven to 200 c.  lightly spray cannoli tubes* with
cooking spray.

cut each piece of pastry into 7 even strips.

wrap each strip around a cannoli tube, just overlapping the
previous piece as you go around. place on the tray with the last spiral on the bottom.

cover unused strips while others are cooking.

cook for approx. 15 minutes or until golden. let cool for a
couple of minutes then remove pastry from tubes.  cool
completely.

let tubes cool before wrapping next lot of pastry.

when ready to fill....using an electric mixer, beat the cream
cheese, butter and rind together until smooth.

beat in icing sugar 1/2 cup at a time until smooth.

using a piping bag, pipe a little of the filling into each
end of the cannoli.

in a small microwave bowl, melt the chocolate in the
microwave in 20 second increments, stirring each time, until
melted.  drizzle over cannoli.  let set.

dust with icing sugar to serve.

* I couldn't get cannoli tubes so I made my own with 1 in round dowel cut into 4 inch lengths.
I rolled each length in some foil and sealed the edge with butter. spray with cooking spray before use.









STRAWBERRY ALMOND PUFFS

2 sheets frozen puff pastry, thawed
1 small packet slivered almonds

300 mls thickened cream
strawberry essence to taste
1/2 cup icing sugar or to taste
3 - 4 drops pink food colour
1 punnet strawberries, chopped

icing sugar to dust

preheat oven to 200 c. line baking trays with baking paper.

cut each sheet of pastry into 12 even pieces.

sprinkle some almonds onto 12 of the pieces and push in
lightly.

place the  pieces of pastry onto the baking trays and cook
for approx. 15 minutes or until golden.

place the cooked pieces onto wire racks to cool completely.

using an electric mixer, beat the cream together with the
icing sugar, essence and food colour until thick. stir in the
chopped strawberries.

to put together....lightly flatten the 12 pieces of pastry
without the almonds.

spoon some strawberry cream onto each piece. cover with an
almond top.

dust with icing sugar to serve.

Friday, 4 August 2017




FRIED NUTELLA PARCELS

300 grams plain flour
1 teaspoon baking powder
180 grams sugar
30 mls canola oil
140 mls milk

16 tablespoons nutella
icing sugar

in a bowl, mix the flour, baking powder, sugar, oil and milk together.

turn onto a lightly floured board and knead until smooth.

divide dough into 16 equal pieces.  roll each piece to about 8 cm round.

place 1 spoonful of nutella on half the circle then fold over the top and press with fingers to seal the edges.

lightly grease a non stick frypan and on low heat, fry one side for until golden then flip and cook the other side.

dust with icing sugar to serve.



can replace the nutella with jam if desired.








CHOC HAZELNUT SPREAD

200 ml condensed milk
70 grams roasted hazelnuts, blitzed
100 grams dark cooking chocolate
100 grams milk cooking chocolate
60 grams butter
50 mls milk

place, the chocolate, milk and butter into a small saucepan.
heat over low heat until melted, stirring till smooth.

add the condensed milk and hazelnuts and continue to cook
over low heat, stirring, for 8 minutes.

pour into hot, sterilised jars and leave them to cool
completely.

seal with lids when cold.

makes 2 jars.





TO ROAST HAZELNUTS....heat oven to 180 c. place nuts on an oven tray and cook for 10 minutes. remove from oven and rub skins off in a teatowel.

Sunday, 30 July 2017





WEETBIX LOAF

2 weetbix, crushed
1/2 cup sultanas
1/2 cup chopped, dried apricots
250 ml milk

1 egg
1 cup self raising flour
1 cup sugar
1 teaspoon mixed spice

place the weetbix, sultanas, apricots and milk into a large
bowl. cover with plastic wrap and refrigerate for 3 hours.

heat oven to 180 c. grease sides and line bottom of loaf tin.

mix the egg into the weetbix mix the add the sugar, flour and
mixed spice. stir until well combined.

spoon the batter into the tin and level the top.

cook for approx. 50 minutes, or until golden on top and a skewer comes out clean.

cool in tin for 5 minutes the remove to wire rack to cool completely,

great spread with butter.





WEETBIX BITES LOAF ...with craisins

40 grams wild berry weetbix bites
170 grams craisins
250 mils milk

1 egg
1 cup self raising flour
1 cup brown sugar
1 teaspoon mixed spice

place the weetbix, craisins and milk into a large bowl. cover
with plastic wrap and refrigerate for 3 hours.

heat oven to 180 c. grease sides and line bottom of loaf tin.

mix the egg into the weetbix mix the add the sugar, flour and
mixed spice. stir until well combined.

spoon the batter into the tin and level the top.

cook for approx. 50 minutes or until golden on top and a skewer comes out clean.

cool in tin for 5 minutes then remove to wire rack to cool completely.




CHOCOLATE BANANA BREAD

1 2/3 cups plain flour
1 teaspoon bicarb soda
3 tablespoons cocoa, sifted
1/2 teaspoon salt
1 1/4 cups sugar
2 eggs
1/2 cup oil
5 small overipe bananas, mashed
3 tablespoons vanilla yoghurt
1 teaspoon vanilla

preheat oven to 180 c.  grease and line bottom of large loaf tin.

in a medium bowl, place the flour, bicarb soda, cocoa and salt. put aside.

using an electric mixer, beat the sugar and eggs until light and fluffy.

beat in the oil then the bananas, yoghurt and vanilla until well combined.

fold in the dry ingredients.

pour into tin.

cook for approx. 50 - 60 minutes or until a skewer comes out clean.

cool in tin  for 10 minutes then remove to wire rack to cool completely.

serve toasted with butter.




LEMON COCONUT CRAZY CAKE
(no eggs, milk or butter)


1 1/2 cups plain flour
3 tablespoons dessicated coconut
finely grated rind 1 large lemon
1 cup sugar
1 teaspoon bicarb soda
1/2 teaspoon salt

1 teaspoon white vinegar
1 teaspoon vanilla
5 tablespoons canola oil
1 cup cold water

preheat oven to 180 c. grease sides and line bottom of 8 inch round cake tin.

mix first 6 ingredients together in a large bowl.

make 2 x small and 1 x large wells in the dry mix.

place the vanilla in one small well, the vinegar in the other small well and the oil in the large well.

pour the water over the top of everything.

using a whisk, mix until well combined.

pour into tin and cook for approx. 35 minutes or until a skewer comes out clean.

cool in tin for 20 minutes then remove to wire rack until cold.

ice.

ICING

125 grams cream cheese, soft
67 grams butter, soft
finely grated rind 1 small lemon
2 cups icing sugar
dessicated coconut

beat cream cheese and butter until smooth.

beat in rind.

beat in icing sugar until well combined.

cut cake in half widthways and cover the bottom with 2/3 of the icing.

place the top on and cover the top with the other 3rd then sprinkle with coconut.

Thursday, 27 July 2017





CHOCOLATE ROLO BROWNIE CUPCAKES

90 grams butter
250 grams dark cooking chocolate, broken up
3/4 cup sugar
3/4 cup plain flour
1/4 cup cocoa, sifted
3 large eggs
1/4 teaspoon salt
1/8 teaspoon bicarb soda

1 block rolo chocolate

preheat oven to 180 c. line a 12 hole muffin tin with paper
patty pans.

whisk the sugar and eggs together until well combined.

whisk in the flour, cocoa, salt and bicarb soda.

place the butter and dark chocolate in a small microwave
bowl. heat for 1 minute then stir.  heat for another 20
seconds and stir till smooth.

stir chocolate into the flour mix.

3/4 fill each pattypan.

cook for approx. 20 minutes or until firm on top and a skewer
comes out coated with just a few crumbs.

break the rolo into squares and quickly push 1 square into
each cupcake, flat side up.



cool in tin for 5 minutes then remove to wire rack to cool

completely.

ice.

ICING

2 cups icing sugar
2 tablespoons butter, soft
2 tablespoons cocoa, sifted
approx 2 1/2 tablespoons milk

mix the icing sugar,cocoa and butter together with enough
milk to make a firm but spreadable/pipeable paste.

pipe or spread icing onto cakes. sprinkle with some crushed
nuts if desired.

Tuesday, 25 July 2017





LEMON PETITES

6 egg yolks
6 tablespoons canola oil
100 grams plain flour
15 grams sugar
1 teaspoon baking powder
6 tablespoons lemon juice

2 tablespoons very soft, but not melted butter
2 tablespoons sugar
icing sugar


preheat oven to 220. grease and line a swiss roll tin.

using an electric mixer, beat the egg yolks until doubled and
creamy. slowly  add the oil and beat until well combined.

add the flour and sugar and beat until well combined.

beat in the lemon juice.

pour into the tray and evenly spread to the edges.

cook for 10 minutes. should be cooked but not brown. remove from oven. cool in tin.

when just warm, spread with the butter then sprinkle with the
sugar.

when cold, dust with the icing sugar.

cut into squares to serve.


Sunday, 23 July 2017





SWEET CHILLI CHICKEN

500 grams skinless chicken breast
1 cup corn flour
2 eggs, beaten

1 tablespoon olive oil
1 small red capsicum, diced
1 small green capsicum, diced
1 x 432 gram can pineapple pieces
1 1/4  cups sweet chilli sauce or to taste
2 spring onions, sliced

1/2 cup canola oil

dice chicken into 1 inch cubes. dip each cube into the flour then the egg then back into the flour, pressing to coat.

heat oil in a frypan over medium heat and cook the chicken until golden and crispy.  drain on paper towel and put aside.

heat the olive oil in a large frypan, over medium heat.  cook the capsicum until tender. add the pineapple and the sweet chiili sauce stirring till hot.  add the chicken and stir till chicken is heated through and coated with the sauce.

serve sprinkled with the spring onions.

Thursday, 20 July 2017






SEMOLINA CAKE


3 eggs
1 1/2 cups sugar
325 mls canola oil
500 mls vanilla yoghurt
2 teaspoons vanilla
500 grams semolina
2 teaspoons baking powder

6 tablespoons apricot jam
dessicated coconut

preheat oven to 180 c.  grease and line 9 x 13 inch baking dish.

using an electric mixer, lightly beat the eggs.

add the sugar and oil and beat well.

add the yoghurt and vanilla and beat well.

add the semolina and the baking powder and beat until combined.

pour batter into baking dish and cook for approx. 60 minutes until golden and a skewer comes out clean.

just before the cake is ready, heat the jam in a jug in the microwave or in a pot on the stove, until runny.

remove cake from oven and spread the jam across the top of the cake. sprinkle well with the coconut.

cool in baking dish for 10 minutes then remove cake to a wire rack and cool completely.

cut into squares to serve.



Tuesday, 18 July 2017





APRICOT POKE PUDDING

1 cup sugar
1 egg
1 tablespoon butter
1 tablespoon apricot jam
1 1/4 cups cake flour
1 cup milk
1 teaspoon bicarb soda
2 tablespoons white vinegar
2 teaspoons vanilla
825 gram can apricot halves, drained

SAUCE

85 grams butter
3/4 cup sugar
1/4 cup milk
1 teaspoon vanilla

preheat oven to 180 c.  lightly grease an 8 inch square baking dish.

spread apricots evenly across the bottom of the baking dish. put aside.

using an electric mixer, beat the sugar, egg, butter and jam until very well combined.

beat in the flour, bicarb soda, milk, vinegar and vanilla until very well combined.

pour into baking dish, over the apricots, and cook for approx. 45 minutes until golden and a skewer comes out clean.

poke a few holes into the hot pudding and slowly pour the sauce over the top, letting it absorb as you go, using it all.

let sit for 20 minutes then serve.

serve with whipped cream or custard.

TO MAKE SAUCE....heat all the ingredients in the microwave or on the stove until sugar is dissolved.


Saturday, 15 July 2017





APPLE AND BLACKBERRY UPSIDE DOWN CAKE

113 grams butter
1 cup white sugar
2 large eggs
1 1/2 cups self raising flour
1/2 cup milk
1 teaspoon vanilla

1/2 cup brown sugar, packed
2 teaspoons ground cinnamon
400 gram tin pie apples
1 cup frozen blackberries, keep frozen till needed

preheat oven to 180 c. grease  and line the bottom of a 22 cm
springform tin with baking paper. grease the paper with
butter.

using an electric mixer, cream the butter and white sugar.

beat in the eggs, one at a time, beating well after each
addition.

beat in half the flour, then the milk and vanilla and then
the rest of the flour.

sprinkle the brown sugar and cinnamon evenly across the
greased paper bottom of the spring form tin.

arrange the apples, in circles, across the brown sugar.

sprinkle with the frozen berries.

spoon the batter over the fruit and even out top.

cook for 40 - 45 minutes until golden on top and a skewer
comes out clean.

cool in tin for 15 minutes then invert onto wire rack,
removing base and baking paper.  cool completely.



Wednesday, 12 July 2017





TIPSY PINEAPPLE PUDDING


430 gram can crushed pineapple, drained
2 tablespoons dark rum
160 grams butter, soft
2 tablespoons caster sugar
3 eggs
1 1/2 cups self raising flour

SAUCE

50 grams butter
1/3 cup golden syrup
2 tablespoons brown sugar
2 tablespoons dark rum

preheat oven to 180 c, grease an 8 inch square baking dish.

make sauce first...

in a small saucepan on low heat, stir butter, syrup and sugar
until sugar dissolves. bring to boil then simmer for 3
minutes.  remove from heat and stir in rum.

place half  of the drained pineapple into a blender with half
the rum sauce and blitz till smooth.  put aside.

using an electric mixer, cream the butter and sugar until
light and fluffy. beat in eggs one at a time, beating well
after each addition.

beat in the pineapple paste.

stir in the flour then the rest of the pineapple and the rum.

pour into baking dish and cook for approx 40 minutes until
golden on top and a skewer comes out clean.

serve with whipped cream and a little of the left over sauce.





Sunday, 9 July 2017






ORANGE BLACKBERRY COBBLER

113 grams butter, melted
2 cups self raising flour
1 1/2 cups sugar
1 1/2 cups milk
1 teaspoon vanilla
finely grated rind 1 large orange
500 grams blackberries, frozen
mixed spice

preheat oven to 180 c.

pour the melted butter into a 9 x 13 cm baking dish.

place the flour, sugar and rind into a bowl.  add the milk and vanilla.

whisk until well combined.

pour in to the baking dish, over the butter.

sprinkle with a little mixed spice

place the frozen blackberries evenly across the batter.

cook for 45- 50  minutes or until the top is golden and the blackberries are bubbling.

cool for 5 minutes before serving.

serve with whipped cream or icecream.



Saturday, 8 July 2017






TUXEDO CAKE

2 pkts betty crocker devils food cake mix
1 pkt cottees instant chocolate pudding mix
1/4 cup milk
+ ingredients on cake mix packet

375 grams cream cheese
113 grams butter
1 1/2 teaspoons vanilla
6 cups icing sugar

100 grams dark cooking chocolate
50 mls thickened cream


preheat oven to 180 c.  grease and line bottom of 2 x 22.5 cm spring form tins.

place the 2 cake mixes plus the ingredients on each packet into a large mixing bowl.

add the chocolate pudding and the 1/4 cup milk.

using an electric mixer, beat until well combined.

divide batter evenly between the 2 tins.

cook for 40 -45 minutes or until a skewer comes out clean.

cool in tin for 10 minutes then remove to wire racks to cool completely.

fill and ice.

ICING/FILLING

375 grams cream cheese, soft
113 grams butter, soft
1 1/2 teaspoons vanilla
6 cups icing sugar

beat the cream cheese and butter together until smooth.

add the vanilla and the icing sugar, 1 cup at a time until completely combined.

cut each cake in half and place bottom of 1 on a plate or stand.

cover with some cream cheese place top of cake on the cream cheese and cover with some more cream cheese. continue with other cake to complete 4 layers.  keep enough cream cheese to cover top and sides of cake.

refrigerate while making ganache.

GANACHE

150 grams dark chocolate chips
75 mls thickened cream

in a microwave safe bowl, heat the chocolate and cream together in 20 second increments, stirring until melted and smooth.

cool slightly then pour over top of cake, allow the excess to drip over the sides.

decorate as desired.

keep refrigerated.



Sunday, 2 July 2017




BLACK MAGIC CAKE


1 3/4 cups plain flour
2 cups sugar
3/4 cup cocoa
2 teaspoons bicarb soda
1 teaspoon baking powder
1 teaspoon salt
2 eggs
1 cup strong black coffee
1 cup buttermilk
1/2 cup canola oil
1 teaspoon vanilla

preheat oven to 180 c. grease and flour 30 cm round cake tin*. line bottom of tin with baking paper.

place all ingredients into a large bowl and using an electric mixer, beat until well combined.  mix is really thin.

pour in tin and cook  50 - 60 minutes or until a skewer comes out clean.

cool in tin for 10 minutes then remove to wire rack to cool completely.

ice.

ICING

250 grams cream cheese, room temp
113 grams butter, room temp
1/2 cup cocoa, sifted
3 cups icing sugar

beat the cheese and butter together until smooth then beat in the cocoa.

beat in the icing sugar a bit at a time until well combined.

carefully cut the cake in half and place the bottom on a plate or stand.  cover with 1/3 of the icing.

cover with the top of the cake and ice the top and the sides.

decorate as desired.

* can use 2 x 23 cm tins if desired. may have to adjust icing amount tho.





CUSTARD DONUTS

600 grams plain flour
60 grams caster sugar
10 grams salt
1 heaped teaspoon bread improver
2 teaspoons dried yeast
4 large eggs
finely grated rind 1/2 lemon
150 mls water
125 gram butter, soft


FOR BREAD MACHINE...place all ingredients except the butter into the machine and set on dough setting.  when dough has come together, add the butter then leave to finish cycle.
follow rest of directions from "punch down" below.

FOR ELECTRIC MIXER.....place all the ingredients except the butter into the bowl of an electric mixer with a dough hook.

beat on medium speed until dough comes together and forms a
ball then add the butter 1/4 at a time.

once the butter is completely incorporated turn mixer up to
high and beat until the dough is smooth and elastic.

cover the bowl with plastic wrap, place in a warm position
and let the dough rise until doubled in size.

punch down.

tip out onto a lightly floured board and cut into 20 even
sized pieces approx. 50 grams each piece.  place on trays,

cover with teatowels and let rise for another hour.

heat oil to 180 c.in a frypan or deep fryer. half way up the
side of a frypan.  cook donuts on each side until golden
brown. if browning too quickly, turn the heat down.

drain on absorbent paper then toss them in a bowl of caster
sugar.  cool before filling with custard. can also use jam if preferred.

CUSTARD

500 mls milk
2 teaspoons vanilla
6 egg yolks
125 grams caster sugar
80 grams plain flour, sifted

200 mls thickened cream
2 tablespoons sugar

place the yolks, vanilla and 125 grams caster sugar into a bowl and whisk till combined. whisk in the flour.

on low heat, bring the milk to the boil. pour over the egg mix whisking as you pour.  return mix to the saucepan and cook over medium heat, whisking continually for approx. 5 minutes until very thick.

remove from heat and tip into a clean bowl. cover surface of custard with plastic wrap and cool on bench. place in fridge to cool completely.

whip the cream with the 2 tablespoons of sugar until thick but not peaked.

fold into the cold custard.

put a hole in the side of each donut and pipe in custard
until puffy.

dust with ground nutmeg if desired.

my kids don't like custard with egg, so I made up some custard with custard powder as well.




BAKED YEAST DONUTS


1 1/2 cups warm milk
2 tablespoons canola oil
2 large eggs, lightly beaten
2/3 cup sugar
2 teaspoons vanilla
5 cups plain flour
1 heaped teaspoon bread improver
2 1/2 teaspoons dried yeast

IN A BREAD MAKER....place all ingredients into the bread

maker in the above order. set on dough setting.  when

finished, follow the instructions below.(from punch down)

USING AN ELECTRIC MIXER with a dough hook...place  all the

dry ingredients into the bowl then the wet ingredients.

knead for 5 minutes at medium speed.

place dough into a large, clean bowl and cover with a

teatowel or plastic wrap.  place in a warm spot and let rise

until doubled in size.

punch dough down and place onto a lightly floured board. knead lightly.

roll dough out to 1/2 inch thick then cut out with a donut

cutter or 3 inch and 1 inch cookie cutters. re roll left over

dough to 1/2 inch thick and continue cutting.

keep the centre holes if desired and cook them separately.

place donuts on to baking trays lined with baking paper, cover and let rise for 45 minutes or until almost doubled in size.

heat oven to 180 c.

cook for approx. 10 - 12  minutes should be just coloured on top.

CINNAMON DONUTS
when the donuts are almost ready....

melt 125 grams butter and place in a small bowl

mix 1 cup caster sugar and 1 tablespoon cinnamon and place in another small bowl.

as soon as the donuts come out of the oven, dunk one at a time in the butter, (top and bottom) and then roll them in the cinnamon sugar.

JAM DONUTS

as for the cinnamon donuts but roll in caster sugar only then place about 1 teaspoon raspberry jam into the hole in the centre.

DONUT HOLES

roll them in the butter and cinnamon.