My name is Dayna and I am a bake-a-holic. Waitress by day, entrepreneur by night. Throw in some home baking, a touch of gardening, the odd travel blog and a lot of chicken wrangling and you have yourself a lifestyle blog. Coming to you from a humble half an acre in Australian suburbia.
Call them Russian Tea Cakes, Shortbread Cookies, Butterballs, Butter Cookies, Kourambiedes, Pecan Dainties, Italian Wedding Cookies, Polish Snowballs, Nutballs, Pecan Sandies, Pecan Balls, Brysslkex, Sablés, Danish biscuits, Snowball Cookies, Mexican Wedding Cookies or even Ladyfingers and Crescents!... It's just not Christmas without them! And this year I've changed them up a little! Introducing my Strawberry Hazelnut Butter Cookies! I've added chunks of frozen strawberries to the mix and swapped out the classic almonds or pecans for hazelnuts. I know, it's a sin to mess with a classic, and you shouldn't fix what ain't broke, but seriously guys, these are amazing! Melt in your mouth amazing!
MY TOP TIPS FOR MASTERING THIS BAKE
#1 If you're planning on decorating this cookie after baking, skip the step where you roll or sift the icing sugar onto the surface of the cookie before placing in the oven, this icing sugar forms a very pretty layer on the cookie after it's baked, however, it may get in the way of your royal icing.
#2 Be patient while creaming the butter and sugar, it can take around 10 minutes for it to come together. Ensure you keep going until it's light in colour and smooth.
#3 Chilling in the fridge while you set up your work-space might seem pointless as it may only be in the fridge for a few minutes, but the colder your butter is when it goes in the oven, the less your cookies will spread. If it's a really hot day.
#4 Along the same lines as above, if it's a really hot day, leave your dough in the fridge for 30 minutes to an hour before using it.
#5 If your dough starts to form large cracks at its edges while you're rolling, it's too cold, let it warm up slightly and try again.
butter cookie, cookies, cookie cutters, melt in your mouth, strawberry, hazelnut, strawberry and hazelnut, strawberry cookie, baked goods, baking, cake, slice, dessert, most popular,
prep time: 20 minscook time: 20 minstotal time: 40 mins
Melt in your mouth Butter Cookies with nutty hazelnuts and sweet strawberries.
125g unsalted butter (small cubes)
2 1/4 cup plain flour
1/2 cup hazelnuts
2/3 cup frozen strawberries
1/2 cup icing sugar
Pre-heat your oven to 180 degrees Celsius.
Line two baking trays and set aside.
Place hazelnuts in a food processor and blitz momentarily to form large 'roughly chopped' pieces. Set aside.
Place frozen strawberries in a food processor and blitz until roughly chopped. Set aside.
Cream butter and sugar together with electric beaters until light in colour and smooth in texture.
Add plain flour, mix until just combined.
Add hazelnuts and 2/3 cup of blitzed strawberries, mix until just combined.
Remove your dough from the mixing bowl, need together into a neat ball and cover tightly in cling wrap. Place in the fridge while you prepare your work-space for the next step.
RUSTIC ROCK COOKIES
If you wish to make rustic little cookies like mine, all you will need to set up is a 2tsp capacity cookie scoop or a pair of teaspoons.
Retrieve your baking trays and your cookie dough, create roughly 2tsp balls of cookie dough and set on your baking tray. Repeat until all cookie dough has been used.
Place trays in the oven to bake for 18 - 20 minutes.
Allow to cool and dust with Icing Sugar.
USING COOKIE CUTTERS
If you wish to make cookie cutter cookies, you will need a rolling pin, your cutters and ensure your bench space is coated with a thin layer of plain flour to prevent your dough from sticking when you roll it out.
Retrieve your cookie dough from the fridge, and roll it out to roughly 6mm - 1cm thick depending on how you like your cookies.
Using your cookie cutters, cut as many cookies from your dough as you can, move them to your baking trays and repeat the process until all your dough has been used.
Place in the oven to bake for 8 - 10 minutes.
Allow to cool and dust with icing sugar or decorate with royal icing.
EQUIPMENT food processor electric beaters x2 baking trays parchment paper sieve cling wrap cookie scoop, 2 teaspoons or cookie cutters rolling pin (if using cookie cutters)
VIEW ORIGINAL BLOG POST LINKED BELOW FOR MY TIPS FOR MASTERING THIS BAKE
Of course we didn’t forget pumpkin! When doing a vegetables in desserts feature how could one forget pumpkin?! I’ll admit, it did take a while to join the party, but only because this recipe, being my first ever swiss roll recipe, required A LOT of troubleshooting. Soo… sorry for keeping you waiting so long for this epic Spiced Pumpkin Swiss Roll Cake, but your welcome for making just about every mistake you can possibly make when baking a swiss roll cake so that you don’t have to. In short, if you’re looking to troubleshoot your swiss roll bake, can’t stop it cracking?, disappearing fillings?, then I highly suggest reading through our Top Tips for Mastering This Bake below, because the tips there are applicable to any and all swiss roll recipes, or… you could just make this recipe?! Just saying, because this Pumpkin Swiss Roll is to die for. Fluffy spiced pumpkin sheet pan cake, wrapped around a deliciously smooth and creamy filling and topped with crunchy pecans. Mouth watering yet? Because mine is!
MY TOP TIPS FOR MASTERING THIS BAKE Bare with me, I have a lot of tips for this recipe... because is my four trial runs of this recipe I made almost every mistake one can make while baking a roll cake. So these tips are more like roll cake troubleshooting.
Problem #1 Cake stuck to the tea towel. This is why dusting both sides of your cake with icing sugar before rolling in your tea towel is important, to prevent this from happening.
Problem #2 Cracking Some recipes said to roll up your cake in the tea towel and let cool completely, others said not roll it up at all until it had cooled. But the method I found by far the most successful, resulting in NO cracks, is the one recommended in this recipe. Roll your cake up for 15 - 20 minutes, then unroll and let cool completely. It's the perfect in between and the result is a perfect roll cake!
On a side note, (you won't have this problem if you're following this recipe, but I just thought I'd mention in case you're wanting to adapt this recipe) a cake any thicker than 3/4 an inch thick is much more likely to crack when rolled, so ensure you don't overfill your pans.
Problem #2.5 Fancy Flipping I got impatient and just tried to flip the cake out of the tin without any of these fancy flipping steps and I broke my beautiful cake longways. Small cracks and even lengthways breaks are fixable... longways breaks are not. So learn from my mistake, and follow these fancy flipping techniques to ensure that your cake can reach its true potential and become a roll cake.
FANCY FLIPPING TECHNIQUES: Place your baking tray on the bench, place a tea towel over your baking tray and then a large cutting board on top. Lift everything together, apply pressure to both the baking tray and the cutting board, and flip so as the cutting board is now on the bottom of the stack.
Problem #3 Filling Absorption. This is not something you will have any trouble with if you're following this recipe, however, I thought I might mention this just in case your wanting to adjust the recipe a little. The cream cheese in the filling is entirely necessary. I tried to make this recipe with a purely whipped cream filling and the cake absorbed ALL of it. The cream cheese is required to thicken the mixture to ensure it's not absorbed.
Problem #4 Cake falling apart when cut. I recommend letting your cake sit in the fridge overnight, I just think it tastes better, but if you're in a rush, a minimum of 4 hours will ensure your roll won't fall apart when cut.
If your roll does still fall apart while you're cutting it, you may not have been firm enough when rolling your cake. Being too gentle can result in your layers not being tightly 'glued' together by the cream cheese.
pumpkin spice cake, roll cake recipe, pumpkin cake
Author: Dayna Hoskin
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PUMPKIN SPICE ROLL CAKE
prep time: 5 hourcook time: 15 Mtotal time: 5 H & 15 M
Spiced pumpkin cake rolled around a silky smooth cream cheese filling. Seriously, what's not to love?!
1 1/4 cups plain flour
2 whole eggs (separated and whisked)
1/4 cup white granulated sugar
2tsp baking powder
2tsp maple syrup
1tbsp vegetable oil
300g pureed kabocha or kent pumpkin
1/2 cup brown sugar
1 3/4 tsp pumpkin spice mix
+ icing sugar to dust
+ pecans to decorate
1/2 tsp nutmeg
250g cream cheese (room temperature)
1 cup icing sugar
3/4 cup thickened cream
instructions:How to cook PUMPKIN SPICE ROLL CAKE
Line a lamington or sheet pan with baking paper and set aside.
De-seed your pumpkin, cut off the skin and cube the flesh in roughly 2cm x 2cm cubes.
Set up and steamer and steam pumpkin for 20 minutes or until soft.
Pre-heat your oven to 180 degrees Celcius.
In a small bowl combine all your Pumpkin Spice ingredients. Mix until evenly combined and set aside.
Transfer your pumpkin to a large mixing bowl and using a stick blender, puree your pumpkin until smooth. Set aside.
In a separate mixing bowl combine flour, brown sugar, white sugar and baking powder. Mix together thoroughly with a whisk ensuring all ingredients are mixed evenly.
Create a well in the centre of your dry ingredients and pour in your pureed pumpkin, eggs, vegetable oil and maple syrup. Mix until all ingredients are well combined.
Pour your batter into your pre-prepared baking tray and using a spatula, gently spread the batter out into all corners ensuring the surface is even.
Tap your baking tray lightly against the bench a couple of times to dislodge any bubbles and set in the oven to bake for 15 minutes or until a skewer inserted into the centre is removed clean.
While your cake is baking, lay a tea towel atop a large cutting board and fetch your icing sugar and sieve.
Once your cake is cooked, remove it from the oven, dust the surface of the cake with icing sugar and flip your cake out onto your tea towel.
FLIPPING TECHNIQUE TO AVOID BREAKING: Place your baking tray on the bench, place a tea towel over your baking tray and then a large cutting board on top. Lift everything together, apply pressure to both the baking tray and the cutting board, and flip so as the cutting board is now on the bottom of the stack.
Lift off your baking tray, gently peel back your baking paper, and dust the second side of your cake with icing sugar.
Fold one end of your tea towel over a 'short' edge of your cake and gently roll up your cake. The tea towel should end up separating each layer of your cake and wrapping around the outside of your roll.
Place your cake back on the cutting board 'seem' side down, and let sit for 15 - 20 minutes.
After 15 minutes, gently unroll your cake and leave open/unrolled to cool to room temperature.
Once at room temperature, combine all your filling ingredients (cream cheese, thickened cream and icing sugar) in a clean mixing bowl and cream together with electric beaters on high until the mixture is smooth and has risen slightly.
Spoon the filling out onto your cake and spread it evenly ensuring all of your cake is covered, EXCEPT, roughly 1cm of the cake at the end of the roll (opposite end to where you will start rolling).
Gently but firmly re-roll your cake (minus the tea towel).
Wrap your roll in baking paper and then cling wrap, and place in the fridge seem down overnight to set.
When ready to serve, cut off the ends of your roll, roughly chop a handful of pecans, sprinkle on top and serve.
EQUIPMENT parchment or baking paper clean tea towel (not fluffy) 3 large mixing bowls 1 small bowl stick blender electric beaters sieve large cutting board steamer whisk
The American Thanksgiving classic casserole has been reincarnated in the form of the American favourite... pie! We just couldn't let a vegetables in dessert feature slip by without testing out the flavour combination that makes half the world drool, and half the world screw up their nose (that’s only because they haven’t tried it yet!). Honestly, I wasn't too sure about the combination of sweet potato and marshmallow. It seems so counter-intuitive! But... I was curious, could the Americans be onto something?..
The high sugar content in the sweet potatoes means they caramelise beautifully in the oven which practically transforms them into candy! Turn it into a pie filling with a couple of eggs and some cream, top it with fresh pillowy marshmallows, and you have yourself a winning dessert... that sort of also feels like it could be a meal in itself! I mean, there's 1kg of potatoes in this sucker! I will pre-warn you, if you've never tried a sweet potato and marshmallow recipe before... it does still taste like sweet potatoes, just sweeter, so if you don't like the taste of sweet potato to begin with, I wouldn't recommend you this recipe. But if you're all for some spuds in your dessert and want to bake something gorgeous to impress a crowd, this is the recipe for you!
MY TOP TIPS FOR MASTERING THIS BAKE #1 Avoid dusting your pie tin with self-raising flour. Unbaked self-raising flour has a strong bi-carb taste to it and your pastry will take on that flavour, which we don't want.
#2 Your pastry can be a little temperamental depending on the temperature on the day of your bake. On a hot day, your butter will melt into the mixture more meaning you'll need less poaching liquid, and on a cold day it'll stay a little more solid meaning you'll require a little more. So to ensure you nail the consistency, start with 1 tbsp of poaching liquid, if your dough doesn't form a ball in the processor (stays crumbly) add 1 more tbsp and continue until your dough comes together nicely *you shouldn't need more than 3tbsp).
#3 The hand mashing of the filling prior to using the stick blender may seem redundant, but it's essential to ensure that your end result is smooth and creamy, and it works to cool down the potatoes slightly before you drop your eggs in and end up with scrambled eggs.
#4 Don't mix your toffee (sugar and water) water! Should you stir the liquid before the sugar has completely melted, you may get sugar granules stuck to the sides of your pot, then when it falls back into the toffee it will set off a chain reaction and the entire batch will crystallise, resulting in a crumbly consistency that just won't make for nice marshmallows.
#4.5 Should you wish to stir your toffee before all the sugar has dissolved, have a pastry brush and a glass of water on hand. After string, dip your brush in the water and brush down the sides of your pot to wash any sugar crystals back into the toffee to melt.
#5 Take your time. remove your toffee from the heat, set it down on a cool part of the cook-top, and give it a minute. Gelatin, which is an essential ingredient in your marshmallows can lose the ability to set if exposed to extremely high temperatures, your toffee will be at 116 degrees Celsius when it first comes off the heat, which is waay too hot. Pouring your toffee slowly down the side of your mixing bowl and into your gelatin mixture instead of straight into the bowl also allows for some additional cooling.
#5.5 Don't be tempted to cool your toffee prior to pouring it into your gelatin in a bid to avoid overheating it. Rapidly cooling in any way, even just touching the base of the pan to a slightly damp towel will result in tough marshmallows.
#6 Don't stress if your gelatin has a few small chunks in it prior to introducing your toffee, the heat of the toffee will melt it on contact.
#7 You practically can't over whip your marshmallows because our marshmallow topping recipe doesn't use eggs, so keep those beaters on until you're confident they can hold their shape! You don't want to have put all this effort into a beautiful pie just to have the fluffy marshmallow top turn into a flat marshmallow puddle.
Sweet Potato Pie Recipe, Thanksgiving Pie Recipe, Sweet Potato and Marshmallow.
Author: Dayna Hoskin
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SWEET POTATO MARSHMALLOW PIE
prep time: 3 hourcook time: 1 H & 15 Mtotal time: 4 H & 15 M
The American Thanksgiving classic casserole is re-incarnated in the form of an American favourite... pie.
2 cups self-raising flour
125g unsalted butter (cut into small cubes)
2tbsp white granulated sugar
2 tbsp water
+1tbsp plain flour to dust the pie tin
1kg Orange Sweet Potatoes
65g unsalted butter
3/4 cup lightly packed brown sugar
1/2 cup thickened cream
2/3 cup water
500g white granulated sugar
Pinch of salt
6 1/2tsp gelatin powder
1/2 cup water (boiled)
1tsp vanilla essence
instructions:How to cook SWEET POTATO MARSHMALLOW PIE
Pre-heat your oven to 180 degrees Celcius.
Wrap sweet potatoes in tin foil and place in the oven until cooked through and the centre of the potatoes is soft.
Meanwhile, grease your pie tin thoroughly and drop in 1tbsp of plain flour. Tilt and roll the tin around so as the flour coats all surfaces and tap the excess out into the bin.
Combine self-raising flour, 2tbsp sugar and 125g butter in a food processor and blitz until the mixture resembles a crumble.
Add egg and water to the food processor and blitz until your pastry forms into a ball.
Remove your pastry from the food processor, press into a ball, wrap in glad wrap and place in the fridge for 30 minutes.
Retrieve your pastry from the fridge, lightly flour your benchtop, and using a rolling pin (or in my case a wine bottle) roll your pastry out into a circle roughly 2mm - 3mm thick.
Carefully drape your pastry over your pre-prepared pie tin, press it into the base and using a sharp knife, cut off any excess, overhanging pastry. Set aside.
Once your potatoes are done, remove them from the oven, while hot, carefully peel off the skin and place the fleshy part of the potato into a large mixing bowl.
Add butter to the mixing bowl and using a hand masher (or a fork if absent a hand masher) roughly mash your sweet potatoes.
Pour in your thickened cream, brown sugar and 2 lightly whisked eggs. Combine roughly with your hand masher.
Swap out your hand masher for a stick blender, and blend until smooth.
Recover your pie dish, spoon your sweet potato mixture into the centre and (depending on the look you're going for) smooth the mixture flat with a spatula, or 'rustically' push your sweet potato mix out the edges.
Crack an egg into a clean bowl, whisk roughly with a fork. Add 2tbsp milk and whisk with a fork until well combined.
Paint egg mixture onto any visible pie pastry, and set in the oven to bake for 1 hour and 15 minutes.
Once cooked through (a skewer inserted into the centre of your pie should be removed clean), set aside to come to room temperature.
Once cooled completely, place 2/3 cup water and 500g sugar into a saucepan over a medium to high heat.
Once the sugar has melted into the water, clip a candy thermometer onto the side of your saucepan, ensure the tip is immersed in the toffee, and allow it to come to roughly 116 degrees Celsius.
Meanwhile (as the temperature is nearing the 116 degree Celsius mark), boil the kettle, pour 1/2 cup boiling water into your mixing bowl (of a stand mixer, if you have one) and sprinkle 6 1/2tsp of gelatin powder across the water's surface. Let sit for a moment, then whisk the gelatin into the water until thoroughly combined. Add 1tsp of vanilla essence and set aside.
Once your toffee has reached temperature, remove it from the heat, and set it down on a cool part of the cook-top for roughly 2 minutes to cool slightly.
Turn your electric beaters onto it's lowest setting, and start mixing your gelatin as you pour your toffee down the side of your mixing bowl, allowing it to slowly drip into your gelatin.
Once all the toffee has been incorporated, turn your beaters onto the highest setting and whisk until the mixture has roughly doubled in size and is smooth, glossy and holds stiff peaks (10-15 minutes).
Spoon your marshmallow mixture into the centre of your sweet potato pie and slowly work it out towards the edges (I left mine just shy of the edge so you can see some of the pretty sweet potato filling).
Let sit overnight to allow the marshmallow to set.
Torch your marshmallow with a butane torch, and voila!
EQUIPMENT minimum 1.6L pie dish electric beaters medium saucepan x2 large mixing bowls tin foil hand masher stick blender food processor glad wrap rolling pin small bowl pastry brush candy thermometer
Up until now, our recipes for our vegetables in desserts feature has been pretty tame… carrot cake, beetroot chocolate pudding, tofu donuts, but today, we step a little outside the norm, and we’ve used sweet corn. Honestly, the inspiration for this recipe was the idea of caramel popcorn, hence the copious amounts of caramel popcorn in the photo above. Because my muse for this recipe was so delicious is itself, I was confident that this flavour combination would be kick ass, but my husband, he wasn’t so sure.
All that did was make me more determined to make this work, but honestly, I didn’t have to work very hard! Thanks to my secret weapon, this recipe practically made itself! The sweetened condensed milk did all the heavy lifting. It brought the creamy texture required for a perfect creme brulee, the perfect amount of sugar AND the caramel flavour all in one! All I had to do was pop it in the oven and voila! Gorgeous sweetened condensed milk dulce de leche caramel!
Anyway! The verdict! Was it kick ass, or was it just ‘meh’… well, I wouldn’t be uploading the recipe if it wasn’t kick ass! And hubby ate a whole serving, and for William (who heavily hates on practically all desserts known to mankind except for Chocolate Brownies and New York Cheesecakes) that’s a huge tick of approval! The sweet corn flavour is only slightly detectable, but it ensures that the caramel isn’t overbearing and sickly sweet. They’re a match made in dessert heaven!
MY TOP TIPS FOR MASTERING THIS BAKE #1 While still in the oven, your caramel won't look like caramel. Due to the milk skin that forms during baking, it will look just like it did when it first when in the oven, so if your check on your caramel after 90 minutes and it doesn't look done, stir it up a bit before you decide to leave it in longer, guarantee.. it’s caramel underneath.
#2 Pass your mixture through the sieve as many times as is necessary to remove 90% of the bubbles floating on the surface prior to pouring into your ramekins for a neater finish.
#3 You will know your Creme Brulee is done when it wobbles instead of sloshes, BUT it should only wobble in the centre. Don’t stress if you think it’s still too runny, it will thicken more as it cools in the fridge.
#4 If your construct your crunchy Creme Brulee sugar top and then place them back in the fridge, that hard crust of sugar will begin to melt, so it’s best to add that final touch just prior to serving.
Author: Dayna Hoskin
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Caramel Sweet Corn Creme Brulee
prep time: 30 Mcook time: 2 H & 10 Mtotal time: 2 H & 40 M
A gorgeously rich Creme Brulee with only three ingredients!
395g sweetened condensed milk
200ml full cream milk
6 egg yolks
1 ear of fresh sweet corn
+ caster sugar to top
instructions:How to cook Caramel Sweet Corn Creme Brulee
Ensure your oven racks are placed as low down as they can be and set up a casserole dish (large enough for a small saucepan to sit in) 1/3 of the way full of water inside the oven.
Pre-heat your oven to 220 degrees Celcius.
Using a sharp knife, cut the corn kernels from the cob and place into a small saucepan. Add in a 395g can of sweetened condensed milk, stir quickly to combine and cover the saucepan with an oven-safe lid or tin foil.
Place in your water bath to bake for 90 minutes.
Remove your saucepan from the oven carefully and turn the oven down to 160 degrees Celcius.
Strain the dulce de leche (resulting caramel in the saucepan) into a large jug containing 200ml full cream milk. Press down on the corn kernels in the strainer to ensure all liquid is extracted from them, and discard them.
Whisk your caramel and milk together quickly, then one by one add your egg yolks to the mixture while whisking continuously.
Once thoroughly combined, pass the mixture through a sieve until almost all of the small air bubbles floating on the top of your custard have disappeared and then pour it out into your ramekins ensuring that there is even split of the custard between them all.
Place ramekins back into the water bath in the oven, loosely lay a piece of tin foil over the top of the dish and bake for 40 minutes.
Remove from the water bath, allow to cool at room temperature for 30 minutes, then cover with cling wrap and move to the fridge to set overnight (or for a minimum of 4 hours)
Just before serving, sprinkle 2tsp of caster sugar evenly atop of each Creme Brulee and torch the sugar until it's melted and golden brown.
EQUIPMENT small saucepan with oven proof lid tin foil large casserole dish sharp knife sieve x5 small ramekins whisk large pouring jug
This recipe REALLY tested my patience, but after figuring out the fine details of, mainly, the meringue, I am amazed at how easy this dessert actually is! It's one that I've long admired in restaurants, it always seemed impossible to replicate at home, and after my first three events, I thought perhaps it was, but after making a few small changes to my method, here we have it.
MY TOP TIPS TO MASTER THIS BAKE #1 Strapped for time, grab yourself pre-made sponge cake and custard from the supermarket.
#2 For the sake of keeping your sponge soft and fluffy, a soft silicone spatula used in soft folding motions is the best way to use to minimise the amount of volume you lose while mixing your egg whites into your batter. If you don't have a silicone spatula, using the whisk in gentle sweeping motions is the next best thing!
#3 Tin preparation for a sponge is slightly different to that for other cakes. You want to grease only the base of your cake tin, and then place a circle of parchment paper on top. The butter under the parchment paper will hold it in place and prevent it from slipping when you pour in your batter, and the exposed sides will allow your sponge cake to slightly grip the tin and climb up it, maximising the rise.
#4 To get maximum volume out of your eggs, use room temperature egg whites and ensure there is no yolk mixed in with them, and that your beaters and bowl are clean and dry. Even a drop of water or oil can make a huge difference in the amount of volume you get out of your eggs.
#5 Choose your ice-cream mould wisely. I had been using a ramekin of which has really harsh 'corners' and verticle sides. This made it harder for the meringue to hold on to the ice-cream and lead to it slipping off. Use a bowl so that your sides are sloped and there is no aggressive corners.
#5.5 In saying all that, if your meringue is perfect, it should be able to hold onto a ramekin ice-cream mould, however using the bowl just allows a little room for error with the meringue in you're not 100% confident in it's 'stickability'
#6 When cutting your meringue, ensure you use a hot knife. You can run it under hot water, the open flame of a gas cooktop or even a zippo lighter. A hot blade will cut throught he meringue and the ice-cream effortlessly so that you can serve a neat piece of Bombe Alaska.
prep time: 3 hourcook time: 20 Mtotal time: 3 H & 20 M
Does anything need to be said about this dish? It's delicious!
1/3 cup plain flour
pinch of baking powder
1/4 cup caster sugar
25g melted butter.
4 egg whites
pinch of cream of tartar
1 cup caster sugar
1/2ltr vanilla ice-cream
1/2 cup white chocolate chips
1 white peach
Pre-heat your oven to 180 degrees Celcius
Line a 9-inch baking tin with baking paper and set aside.
Sift 1/3 cup plain flour and 1/4tsp baking powder into a small bowl, then re-sift.
Place 25g butter in a small microwave-safe bowl and microwave for 50 seconds or until just melted.
Place 4 eggs and 1/4 cup caster sugar in a small mixing bowl and mix on high speed with electric beaters until light in colour and almost quadrupled in size.
Sift half the flour mixture into your eggs and fold together gently with a spatula. Sift in the rest of your flour and fold through until well combined.
Add the melted butter to your mixture and gently mix through.
Pour your batter out into your pre-prepared baking tray and place in the oven to bake for 15 minutes or until the top is golden and an inserted skewer is removed clean. Set aside to cool.
Scoop vanilla ice cream into a large bowl lined with cling wrap.
Add in 1/2 cup of white chocolate chips and mix thoroughly.
Once mixed, press the ice-cream into the bowl so it fills all air pockets and scoop a small amount of ice-cream out of the centre (where your half a peach will go). Place the bowl in the freezer for 1 - 2 hours or until your ice-cream has re-frozen.
Cut your peaches in half, pit them and remove the skin. Place face-down on a lightly oiled griddle pan over medium heat. Cook for 4 - 5 minutes or until grill marks appear of the peach, then flip them and cook for 4 - 5 minutes on the other side. Set aside.
Place 4 eggs whites, 1 cup of caster sugar and a pinch of cream of tartar into a large glass or metal mixing bowl and place over a double boiler. (a medium sized saucepan containing a few inches of boiling water). Whisk by hand until all the sugar has dissolved.
Move your mixing bowl off the double boiler and whisk with electric beaters until your mixture is thick, glossy and holds stiff peaks. This should take around 10 minutes or more depending on the power of your beaters.
Retrieve your ice-cream cases from the freezer and set on the benchtop for 5 minutes to soften slightly.
Gently remove your ice-cream mould from the bowl, press half a peach into the hole in the centre of the dome, them flip it (peach side down) onto your pre-prepared sponge cake.
Using a sharp knife and your ice-cream mould as a guide, cut your sponge cake down to size so as it doesn't stick out past your ice-cream dome.
Transfer your Bombe Alaska onto a spare plate or baking tray, and pipe or rusticly 'paint' your meringue mixture onto the outside of your ice-cream. Ensure you cover all the ice-cream and the sponge cake at the bottom, but you can make your layer as thick or as thin as you'd like, and any shape your desire!
Torch Method (the method I used)
Transfer your Bombe Alaska onto your serving plate and gently toast your meringue with a blow torch. Serve right away.
Place 1/2 a cup alcohol (must be over 80 proof liquor or 40% alcohol) into a saucepan and place over medium heat for 1 - 2 minutes to warm (do not boil).
Move your Bombe Alaskas (if they're not already) into a bowl or onto a plate deep enough that the alcohol for the flambe won't overflow, then place 2 tablespoons of warmed alcohol into a small metal ladle, light with a long match or lighter and pour over your Bombe Alaska. Continue to pour over more alcohol (2tbsp at a time) until you're happy with the level of 'char' on your Bombe Alaska and serve.
Oven Baked Method
Pre-heat your oven to 200 degreed Celsius, place your Bombe Alaska in the oven for 10 - 15 minutes and serve.
EQUIPMENT 9 inch cake tin parchment paper electric beaters x2 large mixing bowls medium saucepan whisk large bowl griddle pan sieve spatula
MY TOP TIPS FOR MASTERING THIS BAKE #1 The double boiler is easily the most complicated part of this recipe. A double boiler is a setup where you set your mixing bowl atop a saucepan of roughly 2 inches of boiling water to allow the steam to gently heat up and melt your ingredients together. For this reason, a glass or metal mixing bowl is required, a silicone or plastic mixing bowl just won't allow for the heat transfer required for a double boiler to work.
#2 Have fun with it! You don't need to use the exact ingredients I've listed, it's called All In Rocky Road for a reason, throw in some coconut flakes, popping candy, hazelnuts... whatever your heart desires.
#3 Let your Rocky Road set at room temperature. It will take a little longer than sticking it in the fridge, but if you set the chocolate in the fridge it will sweat when you bring it out to serve it.
Yield: 16 slicesAuthor: Dayna HoskinPrint RecipePin it
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All In Easter Rocky Road
prep time: 15 minscook time: total time: 15 mins
It's called All In Rocky Road for a reason, throw in some coconut flakes, popping candy, hazelnuts... whatever your heart desires. Have fun with it! You don't need to use the exact ingredients I've listed, just stick to the measurements
375g milk chocolate melts
125g mini speckled eggs
1/2 cup mini marshmallows
1/4 cup chopped glace cherries
1/4 chopped peanuts
1/4 cup crushed arrowroot biscuit
Line a 20cm x 20cn slice tin with baking paper and set aside.
Place your milk chocolate melts into a large mixing bowl (either glass or metal) and place it over a medium saucepan with 2 inches of water. Bring water to the boil and mix chocolate until melted.
Add your mini marshmallows, glace cherries, peanuts and biscuit to the melted chocolate and mix until all ingredients have been coated well.
Pour your mixture out into your pre-prepared slice tin and gently manipulate it out into all edges of the tin ensuring it's level.
Gently arrange your speckled eggs atop your mixture and set aside to cool completely.
EQUIPMENT medium saucepan medium glass or metal mixing bowl spatula 20cm x 20cm slice tin parchment or baking paper
I was so excited to be baking this recipe today! It's actually a little something that I put together about a year ago, but I just couldn't get a decent photo of it due to my trailing a new 'no melt icing sugar' on it that went on waay too fine and ruined the fun for everybody. It tasted great! Just looked a little lacklustre, so I didn't end up sharing the recipe with you guys! But, finally, I've gotten around to the re-bake and I am super stocked with the results, of which were achieved using regular old icing sugar. Don't fix what ain't broke.
MY TOP TIPS FOR MASTERING THIS BAKE #1 Your pastry can be a little temperamental depending on the temperature on the day of your bake. On a hot day, your butter will melt into the mixture more meaning you'll need less poaching liquid, and on a cold day it'll stay a little more solid meaning you'll require a little more. So to ensure you nail the consistency, start with 1 tbsp of poaching liquid, if your dough doesn't form a ball in the processor (stays crumbly) add 1 more tbsp and continue until your dough comes together nicely *you shouldn't need more than 3tbsp).
#2 Be very gentle when whisking your custard mixture on the stove-top, we want to minimize the amount of air in our custard mixture to avoid bubbles in the finished product. This is also why we recommend passing the custard through a sieve before pouring it into your tart, well, that and to remove any chunky bits of cocoa powder.
#3 While we're on the custard! Don't walk away while your custard is on the heat. You want it to heat up enough to ensure that the sugar melts, but not enough that the mixture boils, so keep a close eye on it. Allowing your custard to boil will cause it to thicken and you don't want to be mucking around trying to spread thick custard around your pears, the results will just be messy!
#4 When pouring your custard into your base, try your best to avoid dripping any custard onto your pears. It's not the end of the world if you do, but the results will be prettier if it's avoided.
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Author: Dayna Hoskin
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Poached Pears and Chocolate Custard Tart
prep time: 1 hourcook time: 45 Mtotal time: 1 H & 45 M
It may seem an unlikely 'pear' but they're a match made in heaven.
4 cups of water
1 cup caster sugar
1 cinnamon stick
1 teaspoon vanilla essence
4 pears, peeled (I used Williams Pears)
1 3/4 cups plain flour
3tbsp cocoa powder
125g unsalted butter (cut into small cubes)
2tbsp white granulated sugar
2 tbsp poaching liquid
1/4 cup cocoa powder
6 egg yolks
1/2 cup caster sugar
2/3 cup thickened cream
1 tbsp poaching liquid
+ cocoa powder for dusting
instructions:How to cook Poached Pears and Chocolate Custard Tart
Preheat oven to 160 degrees Celsius.
Grease your tart tin and sift 1tbsp of cocoa powder atop the butter, spread evenly so the entire surface is coated and tap out any excess. Set aside.
Peel your pears and place into a medium saucepan with 4 cups water, 1 cup caster sugar and 1 cinnamon stick.
Place the saucepan over a medium heat and allow to simmer until the liquid has roughly halved. Take off the heat and allow your pears to cool in the liquid.
Into a food processor, place 2 cups plain flour, 2tbsp cocoa powder, 125g unsalted butter (cut into small cubes) and 2tbsp white granulated sugar. Blitz briefly to combine.
Add 1 egg and 2tbsp of poaching liquid to the food processor. Blitz until your dough clumps together in one large section.
Sprinkle your bench with a small amount of cocoa powder, tip your dough out onto your bench, knead it a couple of times to bring the dough together, and then roll it out to roughly 2mm - 3mm thick.
Carefully place your dough into your pre-prepared tart tin, and press firmly into the corners.
Using a sharp knife, cut any excess hanging over the edge of the tart tin and place in the oven to bake for 20 minutes.
Retrieve tart from the oven and set aside.
Place 1/4 cup cocoa powder, 6 egg yolks, 1/2 cup caster sugar, 2/3 cup thickened cream and 1tbsp poaching liquid into a large saucepan. Whisk together gently over a low heat until the sugar has melted into your custard, avoid allowing the mixture to boil. Set aside to cool.
Remove your pears from the poaching liquid, and cut them down the centre, gently remove the core with a spoon, and place cut side down onto your tart base. Repeat until all four pears have been halved.
Once happy with your pear arrangement, pour your custard through a sieve and into a pouring jug, then gently pour your custard around your pears.
Place back in the oven for 25 minutes.
To avoid the custard cracking as it cools, open the oven door slightly and allow your tart to cool in inside for roughly 30 minutes before removing it and bringing it to room temperature.
EQUIPMENT food processor whisk 9" - 10" diameter tart tin rolling pin 2 medium saucepans sieve
With left-over easter chocolate in the pantry, and a hubby complaining that I never bake anything that he eats, I hit the kitchen on a mission to create the best chocolate brownies possible. Not too cakey, not too fudgy, not too sweet and most definitely no add-ins! When baking for hubby it's strictly no fruit, no nuts, not even additional chocolate chunks! I know... But despite the limitations, I think I may have done it! A simple, but great brownie, and it wouldn't have been possible without the help of my new favourite thing, The Bircher Bars Cayenne 5 Spice Cacao Blend. The cayenne pepper in this cacao blend has lent these brownies the perfect amount of heat, not enough to taste like chilli, but just enough to leave a beautifully warm feeling behind... like drinking hot chocolate!
MY TIPS FOR MASTERING THIS BAKE #1 The double boiler is easily the most complicated part of this recipe. A double boiler is a setup where you set your mixing bowl atop a saucepan of roughly 2 inches of boiling water to allow the steam to gently heat up and melt your ingredients together. For this reason, a glass or metal mixing bowl is required, a silicone or plastic mixing bowl just won't allow for the heat transfer required for a double boiler to work.
#2 Don't stress if your sugar and butter don't seamlessly blend together, sugar cannot melt in butter, only water, so the water content of your butter will dictate whether or not your sugar and butter will come together nicely. Don't fret if they don't, they'll blend together and go smooth and glossy as soon as you add your eggs, but if it bugs you, you can add 1tbsp water to your butter and sugar mix to give it a helping hand.
#3 To ensure that your eggs are mixed through your batter evenly, whisk them lightly with a fork before adding them to the batter! This way, you won't end up with streaks of egg white through your batter and avoid eggy chunks in your finished product.
#4 Like your brownies a little more on the cakey side? Add 1/4 tsp of baking powder to the batter at step 5 to achieve a little more lift and a 'cakier' texture.
#5 The baking time for these is a little lenient, but I recommend 17 minutes to get brownies the same consistency as the ones pictured, however, if you like them SUPER gooey, keep a close eye on their progress from the 15-minute mark, utilizing the skewer test method to ensure they come out just how you like them!
#6 Because these brownies include melted dark chocolate, if kept in the fridge they will go a little solid. For this reason, it's best to warm them up slightly before serving.
instructions:How to cook Dark Chocolate and Cayenne Brownies
Preheat your oven to 180 degrees.
Line a 20cm x 20cm slice tin and set aside.
Place your dark chocolate and 100g of unsalted butter into a large mixing bowl (either glass or metal) and place it over a medium saucepan with 2 inches of water. Bring water to the boil and mix the chocolate until melted. Set aside.
Place 150g unsalted butter and 1/2 cup of sugar into a small saucepan over medium heat. Stir continuously until the butter has melted and browned very slightly and it smells slightly nutty.
Yesterdays Tofu donuts didn't quite turn out how I wanted, they were a little chalky in texture from the rice flour and slightly too dry. So this morning the chooks get tofu donuts for breakfast, and I'm off to the supermarket to get the gear to give it another crack!
Inspired by a recipe made by Jun Yoshizuki from Juns' Kitchen. I came across this video of Juns' just in time to make Tofu Doughnuts for our vegetables in desserts feature, and yes I know that technically Tofu isn't a vegetable, but it's made from soybeans, and a legume is close enough ok! Plus, they're freaking delicious! You can thank me later.
MY TOP TIPS FOR MASTERING THIS BAKE #1 For this recipe I used Greens brand Buttermilk Pancake Shaker Mix. I trialled this using different pancake mixes and they just didn't lend the doughnuts enough flavour and were quite bland and cakey. I also trialled rice flour as suggested by Jun in the original recipe, however, I found it created a chalky texture of which I wasn't a huge fan of.
That's it, seriously, for a doughnut recipe it's super simple, and a lot of fun!
Inspired by a recipe made by Jun Yoshizuki from Juns' Kitchen.
325g buttermilk pancake mix
150g silken tofu
1tsp full cream milk
2cups icing sugar
1/4 cup full cream milk
1tsp lemon juice
instructions:How to cook Glazed Tofu Doughnuts
Fill a medium saucepan halfway with oil and place over a low heat. Over the next half an hour slowly bring the oil temperature up to around 170 degrees Celsius. If you heat it up too quickly and it goes past 170 degrees it takes a long time to bring the temperature back down, so take your time.
Line a large bowl with paper towel and place next to your cooktop.
Place silken tofu into a mixing bowl and break it up with a whisk.
Add 325g buttermilk pancake mix and 1tsp full cream milk and mix until well combined and a sticky dough has formed.
Lightly flour your benchtop, tip out your dough and knead it until it's smooth.
Roll your dough out until roughly 1cm thick and using a large cookie cutter (roughly 8.5cm in diameter) and a small cookie cutter to make your doughnut hole in the centre (roughly 3cm in diameter), cut out as many doughnuts as you can.
Collect all your dough scraps, bring them together and repeat the previous step until all the dough has been used. NOTE: Once there's not enough dough left to make large doughnuts, continue to cut out doughnut holes using the 3cm diameter cookie cutter until all your dough has been used.
Once your oil is at temperature, gently drop your doughnuts into the oil one at a time and cook for 1 1/2 minutes each side.
Remove your doughnuts from the oil, drop them on the paper towel to drain off excess oil. Continue until all dough rounds have been fried.
Set doughnuts aside to cool.
Once completely cooled, In a large pouring jug or mixing bowl combine 2 cups icing sugar, 1/4 cup of milk and 1tsp lemon juice. Whisk together until smooth.
Set your doughnuts up on a rack over a piece of parchment paper, and pour icing over each doughnut.
EQUIPMENT medium saucepan or a fryer paper towel parchment paper cooling rack cooking thermometer whisk large pouring jug rolling pin cookies cutters (8.5cm diameter and 3cm diameter)