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katcakes:

Mixed Berry and Apple Crumble Tart

For this recipe, I drew inspiration from Masterchef contestant, Kylie, who made a Strawberry and Apple Crumble Tart for the magazine cover challenge. I loved the look of her tart, and being winter, this was the type of dessert you could serve on a cold day, straight out of the oven with a dollop of cream and a drizzle of some sauce. You could experience a moist, sweet filling, crunchy topping and crumbly base.

I used a vanilla bean cream and berry sauce in place of the custard Kylie had made. I didn’t want to completely replicate what she did; after all, I was only inspired by the overall structure of the dessert. I didn’t want the juices from the cooked fruit filling to go to waste, so this is what I used as the base of my berry sauce. And of course, I can’t eat a crumble or tart without cream on the side… or ice cream for the kids! As for my fruits, I used frozen mixed berries because I was looking particularly for the juices and syrup and Royal Gala apples. Most apples are ideal for cooking, so depending on how soft you want your apples will depend on what type of apple you use for this tart.

My tart uses a round tart pan, but you could use a rectangular tart pan, or individual ones. I think I might need to invest in buying a rectangular tart pan because I think slicing them up is much easier and neater. 

Mixed Berry and Apple Crumble Tart

Ingredients

Base

  • 160g plain flour
  • 3 tbsp icing sugar
  • 80g unsalted butter
  • 2-3 tbsp water

Filling

  • 250g frozen mixed berries
  • 2 royal gala apples, peeled and cored
  • 100g caster sugar
  • 50ml water
  • 2 strips lemon rind

Crumble

  • 50g plain flour
  • 25g rolled oats
  • 25g shredded coconut
  • 25g brown sugar
  • 20g flaked almonds
  • 30g melted unsalted butter

Berry sauce

  • strained syrup from cooked filling
  • 60ml thickened cream 

Method

  1. To make the base: place flour, icing sugar and butter in a food processor and process in short bursts until it forms fine breadcrumbs. Gradually add enough water, continuously pulsing until pastry starts to comes together. Turn pastry out onto a lightly floured surface and roll into a ball. Flatten to form a disc and wrap in plastic to refrigerate for 30 minutes.

  2. Preheat the oven to 160 degrees. Lightly grease a round tart pan with a removable base. Roll out pastry until large enough to fit into pan, then gently ease pastry into the pan. Trim excess pastry, then refrigerate for 10 minutes. Prick the base of the tart, line with baking paper and fill with pastry weights. Blind-bake pastry for 10 minutes, then remove paper and weights and bake for a further 5 minutes until golden. Remove from oven and cool on a wire rack.

  3. To make the filling: place berries, apple, sugar, water and lemon rind into a medium saucepan over medium heat. Cook, covered, for 10 minutes, lifting the lid and stirring occasionally to prevent from burning. Remove lid, put heat to low and cook for another 10 minutes to allow fruit to soften and syrup to thicken. Strain mixture to remove juice (don’t discard it! You’ll need it!) and allow filling to cool.

  4. To make the crumble: Preheat oven to 160 degrees and line a baking tray with baking paper. Combine all dry ingredients in a small bowl and mix to combine. Add the melted butter and stir until mixture forms crumble. Scatter over baking tray and bake in the oven for 10 minutes or until evenly browned. Remove from oven and allow to cool. 

  5. To make the sauce: place excess juice from filling into a small saucepan over medium heat and cook until juice becomes thick and syrupy. Remove from heat and add thickened cream. Stir to combine, then set aside. 

  6. To assemble: place filling inside the tart base, then top with crumble. Slice, and serve warm with cream and berry sauce. 

ENJOY! :D 

Source: katcakes
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katcakes:

Chocolate-filled Cinnamon Doughnuts

I’m back to baking, which means one thing- I’m not sick anymore! No more sniffles! It feels good to finally get back to baking and making desserts and eating chocolate. I have missed chocolate so much. The sweetness just hurts the throat when you’re sick. Anyway, seeing as I missed chocolate so much, I decided to see how well it would pair with doughnuts. 

Initially I wanted to make the doughnut itself chocolate by simply adding cocoa powder to the dough. Considering though what the finished product might look like after I’ve cooked them, I decided not to. Instead, I filled the inside of the doughnuts with pieces of milk chocolate and watched the centre melt as I bit into the warm cinnamon and sugar coated ball of fluffy dough. Want more gooey chocolate? Make a hot chocolate sauce and just go crazy with the drizzling. 

These doughnuts are best eaten the day they’re made, so eat them while they’re hot. Serve it with hot chocolate during this winter break, and you’ve got a great afternoon tea to serve that everyone will enjoy!   

Chocolate-filled Cinnamon Doughnuts

Ingredients

  • 300g plain flour, sifted
  • 1 x 7g sachet instant dry yeast
  • 65g light brown sugar
  • 175ml warmed milk
  • 1 egg, lightly beaten
  • 30g melted butter
  • 24 small pieces milk chocolate
  • 200g caster sugar
  • 1/2 tsp ground cinnamon

Method

  1. In a large bowl, combine flour, yeast and brown sugar. Stir together, then make a well in the centre. Add milk, the egg and melted butter in the centre of the well. Stir dough until mixture comes together.

  2. Turn the dough out onto a lightly-floured surface and knead until smooth. If dough is a bit sticky, add a bit more flour. Roll dough into a large ball and place into a lightly-greased bowl. Cover the bowl with plastic wrap and set aside in a warm place for an hour or until the dough has risen and doubled in size.

  3. Using your fists, punch dough down. Turn dough onto lightly-floured surface. Using your hands, divide dough into 24 even pieces. Lightly flatten each piece, place a piece of chocolate in the centre, then roll dough into a ball until chocolate is completely covered. Repeat process with remaining dough and continue until no dough is left. Loosely cover doughnuts with plastic wrap and set aside in a warm place for 30 minutes or until almost doubled in size. Meanwhile, combine caster sugar and cinnamon in a shallow dish.

  4. Half-fill a large, deep saucepan with oil over medium-low heat and heat oil until hot (keeping the oil on a low heat helps the oil to heat up slowly and prevent doughnuts from burning on the outside and remaining raw and uncooked on the inside). Using a slotted spoon, lower doughnuts, 2 or more at a time (depending on size of doughnuts) into the oil. Deep-fry doughnuts for 3 to 4 minutes, turning over on each side, or until golden. Strain doughnuts onto a paper towel then toss in cinnamon sugar. Serve warm.

ENJOY! :D

Source: katcakes
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White Chocolate Mascarpone Cheesecake with Salted Caramel and Chocolate Glaze

Prep Time: 25 minutes

Cook Time: 1 hour, 15 minutes

Yield: 10-12 Servings

A rich cheesecake is covered with a lightly salted chocolate and caramel topping.

Ingredients

For the Crust:
    • 3/4 cup toasted, ground almonds
    • 3/4 cup graham cracker crumbs
    • 1/3 cup brown sugar
    • 1/4 cup butter, melted
For the Cheesecake Filling:
    • 6 ounces good quality white chocolate, chopped
    • 2 8-ounce packages of cream cheese, room temperature
    • 16 oz mascarpone cheese, room temperature
    • 1 cups granulated sugar
    • Pinch of salt
    • 1 teaspoon vanilla extract
    • 4 large eggs
    • Boiling water for baking
For the Sour Cream Topping:
    • 16 oz sour cream
    • 3 Tbsp sugar
    • 1 tsp vanilla
For the Caramel Sauce:
    • 1 cup sugar
    • 1/4 cup water
    • 1 cup heavy cream
    • 2 oz butter
    • 3-4 Tbsp Chocolate Liqueur (optional)
To Finish:
  • Maldon Sea Salt Flakes

Preparation

To Make the Crust:
    1. Preheat the oven to 350 degrees F
    2. Tightly wrap the outside of a 9-inch diameter springform pan with 3 layers of heavy-duty foil
    3. Mix the almonds, cracker crumbs, and sugar in a food processor until finely ground. Add the butter and process until combined and moist crumbs are formed
    4. Press the almond mixture onto the bottom of the prepared pan (not up the sides)
    5. Bake the crust until it is set and beginning to brown, about 12 minutes. Cool. Decrease the oven temperature to 325 degrees F.
To Make the Cheesecake:
    1. Melt the white chocolate gently over simmering water or on low heat in the microwave.
    2. Using an electric mixer, beat the cream cheese, mascarpone cheese, melted chocolate, sugar and salt in a large bowl until smooth, occasionally scraping the sides of the bowl with a rubber spatula.
    3. Beat in the vanilla.
    4. Add the eggs, 1 at a time, beating just until blended after each addition.
    5. Pour the cheese mixture over the cooled crust in the pan.
    6. Place the springform pan in a large roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the springform pan.
    7. Carefully put the pan into the oven and bake until the center of the cheesecake moves slightly when the pan is gently shaken, 55 minutes (the cake will become firm when it is cold).
    8. Remove the cake from the oven, top with the sour cream topping and return to the oven for 12 more minutes.
    9. Transfer the cake to a cooling rack and cool for 1 hour.
The Caramel Sauce:
    1. In a small, heavy bottomed pot, melt the sugar with water. Cook over high heat until deep amber in color; do not stir. Remove from heat, and carefully whisk in the cream (it will bubble up considerably; make sure you use a larger pot than you think you will need!). Whisk in the butter; returning the pan to low heat if necessary to get the butter to melt.
    2. Add the Chocolate Liqueur to taste and let cool to room temp. Spread over the top of the cheesecake with a thin layer of the caramel.
To finish:
  1. Lightly sprinkle the top with Maldon sea salt.
  2. Refrigerate until the cheesecake is cold, at least 4 hours and up to 2 days.

Notes

I’ve found the best way to cut this cheesecake is with a warm knife. Put some water into a glass and have a paper towel handy. Before each slice; let the knife rest in the water for a few moments, wipe off the water with the paper towel and slice.

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Prep Time: 10 minutes

Yield: 2 cocktails

A perfect cocktail for summer with fresh, juicy watermelon. Seedless are best for making this cocktail!

Ingredients

  • 1/4 cup sugar
  • 1/4 cup kosher salt
  • 6 oz fresh watermelon juice (I used a seedless watermelon so mixed it in my food processor and then strained it through a metal strainer).
  • 2 & 1/2 oz good vodka
  • 2 & 1/2 oz Limoncello or orange liqueur
  • 1 oz fresh lime juice
  • Ice
  • Watermelon wedges for garnish

Preparation

  1. Chill 2-3 glasses in your fridge or freezer 10 minutes before making the cocktail.
  2. Combine the sugar and salt and spread it on a flat bread plate. Dampen the rim of your glass with water or lime juice and dip it in the sugar/salt mixture. (Save the leftover mixture for another occasion).
  3. Combine the watermelon juice, vodka, liqueur and lime juice in a cocktail shaker. Fill the shaker with ice and shake vigorously for 6-8 times.
  4. Strain and pour the mixture into the prepared glasses and garnish with a watermelon wedge.
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bakerhi:

Recipe time!!
S’mores cupcakes
(makes 16) adapted from Teacher Chef

What You’ll Need: 
For the crust: 

  • 1 cup PLUS 2 Tbsp graham cracker crumbs
  • 3 Tbsp sugar
  • 5 Tbsp unsalted butter, melted
For the cake: 
  • 1 cup PLUS 1 Tbsp sugar
  • 3/4 cup PLUS 2 Tbsp flour
  • 7 Tbsp cocoa powder
  • 3/4 tsp baking powder
  • 3/4 tsp baking soda
  • 1/2 tsp salt
  • 1 large egg, room temperature
  • 1/2 cup milk
  • 1/4 cup plain applesauce
  • 1 tsp pure vanilla extract
  • 1/2 cup boiling water

For the frosting(!):

  • 2 sticks unsalted butter (softened)
  • (1) 7oz fluff jar
  • 3 cups of confectioners sugar
  • 1 tbsp milk
  • 1 tsp vanilla 
  • (Optional garnish) broken up pieces of hershey’s chocolate bars.

The How-To:

  1. [CRUST] Preheat your oven to 350° F
  2. Melt 5 tbsp butter in a bowl and mix into a larger bowl with the graham cracker crumbs and sugar until combined.
  3. Take about 2 spoonfulls of the crust mixture and press it into the bottom of your cupcake liners. Bake like this for 5 minutes.
  4. [CAKE] Mix the flour, cocoa powder, baking powder, baking soda & salt with a whisk in a small bowl. Set aside, but don’t forget about it. ;)
  5. Mix the sugar, egg, milk, applesauce & vanilla until combined. Gradually add the flour mixture in (I usually do about 3 small additions.)
  6. Lastly, add the 1/2 cup boiling water, mix.
  7. BAKERHI NOTE: I was really worried about this batter just because it was so liquid-y and not very thick - don’t worry. It’s supposed to be like that. 
  8. Pour into your baking cups (2/3 of the way full, folks) and pop the cupcakes into the oven for 18-20 minutes.
  9. [FROSTING] Make sure your butter is soft for this.
    With a hand mixer,mix the butter and fluff until there are no chunks/it’s fully combined.
  10. Add in the confectioners sugar, then the vanilla and milk. Mix!

    If the frosting can’t stand on it’s own, put it in the freezer for 5 minutes and try to frost your cupcakes afterwards. Don’t leave it too long though, marshmallow frosting doesn’t like to be hardened.

Among my friends, who are not outdoorsy, these cupcakes were a hit. The frosting is soft and mallow-y and will make your mouth happy. The crust goes well with the cake (even if I do find it to be a bit buttery for my taste), and no one can deny that Hershey’s chocolate is pretty delicious.

Even the people who stay inside all summer (because they’re too pale and burn immediately - cough cough, me) can enjoy outdoor cuisine! Have fun making this, your tastebuds will thank you. ;) 

Until next recipe, Bakerhi out!  

Source: bakerhi
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justmeandmymusicbaby:

Strawberry-Rhubarb-Blackberry Pie

dough:

2-1/2 cups all-purpose flour

3/4 teaspoon salt

1 teaspoon grated orange peel

1/2 cup unsalted butter

1/3 cup chilled vegetable shortening

4-5 tablespoons orange juice

filling:

3 cups sliced (1/2-inch pieces) rhubarb, about one pound

2 cups strawberries cut in half

1 cup blackberries

2/3 cup sugar (or to taste)

1/4 teaspoon salt

5 tablespoons flour

1 teaspoon grated orange peel

1/4 teaspoon cinnamon

1 tablespoon butter

 

Combine the flour, salt and orange peel in a food processor. Add the butter and shortening in chunks and process on pulse about 24 times, until the mixture resembles coarse meal. Gradually add as much of the juice as is needed to make a soft, but not sticky dough. Cut the dough in half, flatten into disks and let the dough rest in the refrigerator for 30 minutes. Preheat oven to 375 degrees. Roll the dough into circles to fit a 9” pie pan. Place one circle inside the pie pan.

To make the filling, combine the rhubarb, strawberries, blackberries, sugar, salt, flour, orange peel and cinnamon. Add the filling to the pie pan. Cut the butter into chunks and place on top of the filling. Cut strips from the second dough circle and place them in a lattice design on top of the fruit. Seal the edges where the strips meet the bottom crust. Bake for 50-60 minutes or until golden brown. Makes one 9-inch pie

Source: ronniefein
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goddessofscrumptiousness:

Dark Chocolate Chips and Banana Muffins

These muffins may sound so usual but these are very light yet moist, flavourful and generously studded with dark chocolate chips.

Never mind having these for breakfast… it’s actually more perfect as a midnight snack. 

Ingredients:

Dry Ingredients:

5 cups all-purpose flour

4 tablespoons cornflour (cornstarch)

1 1/2 cups sifted confectioner’s sugar

4 Tablespoons baking powder

2/3 cup granulated sugar

1 teaspoon salt

2 1/2 cups dark chocolate chips 

Wet Ingredients:

1/4 cup unsalted butter

1/4 cup canola oil

2 large eggs

1 cup mashed ripe bananas

1 cup sour cream

1/4 cup maple syrup

2 teaspoons pure vanilla extract

Procedure:

Preheat oven to 375’ F.  Line 2 medium size muffin pans with cupcake paper liners.

- Sift first 6 of the dry ingredients 3 times then mix in the dark chocolate chips. Set aside.

- Beat all wet ingredients in another bowl then pour wet mixture over the dry mixture.

- Gently and quickly mix the batter. *Muffin and quickbread batters should always be lightly mixed, over-mixing this kind of batter will result to tougher and heavier muffins/quickbreads. A quick mixing and a lumpy batter is ideal since it makes muffins and quickbreads more lighter and tender.  

- To get uniform size muffins, use an ice cream scooper (I used a regular large size scooper) and scoop batter onto prepared and lined muffin pans.

- Bake for 25-30 minutes or until muffins are lightly golden brown and when cake tester (or even a toothpick) inserted in center comes out clean.

- Cool on wire rack. 

Makes 24 medium size muffins

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Source: goddessofscrumptiousness
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ivillagefoodies:

50 Amazing Summer Drinks: Lemonade, Mojitos, Sangria and More!
As temperatures rise, reach for one of these thirst-quenching summer drinks. We’ve got nonalcoholic recipes for lemonade, iced tea and soda plus classic and unexpected cocktails. Whatever you’re drinking, raise a glass and toast summer!

Get all the recipes here, including the one pictured for East Coast Grill Sangria!

Source: ivillage.com
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ivillagefoodies:

15 Dreamy Ways to Make a Cheesecake
Tangy, creamy and just a little bit sweet, it’s hard to refuse a slice of cheesecake. And we’ve got 15 delicious ways to eat this classic dessert, including ricotta, lemon-blackberry, caramel apple, lime and pumpkin. And for those cheesecake purists, plain!

Get all the recipes now!

Source: ivillage.com
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gossipchef:

Apple Tarte Tatin











6 granny smith apples (peeled, cored and quartered)
100 g Butter
150 g caster sugar
large pinch ground cinnamon
0.50 tsp vanilla extract or the seeds from a vanilla pod
1 pack of all butter puff pastry
whipped cream or vanilla ice cream to serve
Method
Heat the butter over a medium in a cast iron frying pan (I use a ‘Le Creuset’ pan about 25cm in diameter). The pan must be suitable for putting in the oven. When the butter foams add the sugar and let it caramelise for a few minutes. Then sprinkle in the cinnamon and vanilla. Arrange the quartered apples cut side up in the pan. Continue to cook for a couple of minutes until the apples soften slightly. Turn off the heat and leave to sit for about 10 minutes.
Meanwhile roll out the pastry and use a plate a little larger than you pan to cut out a circle from the pastry. Then carefully lay the pastry over the apples in the pan and tuck it in around the sides.
Bake the tart for 25 minutes at 180C.
When cooked place a large plate over the pan and turn out your tart. Be very careful as often the juices can escape so normally I do this over the sink with another pair of hands at my disposal!
Serve warm with cream or ice cream.

gossipchef:

Apple Tarte Tatin

  • 6 granny smith apples (peeled, cored and quartered)
  • 100 g Butter
  • 150 g caster sugar
  • large pinch ground cinnamon
  • 0.50 tsp vanilla extract or the seeds from a vanilla pod
  • 1 pack of all butter puff pastry
  • whipped cream or vanilla ice cream to serve

Method

  1. Heat the butter over a medium in a cast iron frying pan (I use a ‘Le Creuset’ pan about 25cm in diameter). The pan must be suitable for putting in the oven. When the butter foams add the sugar and let it caramelise for a few minutes. Then sprinkle in the cinnamon and vanilla. Arrange the quartered apples cut side up in the pan. Continue to cook for a couple of minutes until the apples soften slightly. Turn off the heat and leave to sit for about 10 minutes.
  2. Meanwhile roll out the pastry and use a plate a little larger than you pan to cut out a circle from the pastry. Then carefully lay the pastry over the apples in the pan and tuck it in around the sides.
  3. Bake the tart for 25 minutes at 180C.
  4. When cooked place a large plate over the pan and turn out your tart. Be very careful as often the juices can escape so normally I do this over the sink with another pair of hands at my disposal!
  5. Serve warm with cream or ice cream.
Source: gossipchef