Tag Archives: dessert

Chocolate Roulade (Chocolate log)

For my son’s 6th birthday cake, he requested a rectangle with circle ends….I translated this into a Chocolate Roulade (or a Chocolate log). So, here is the first chocolate log I have made. I will add one note, to avoid cracking when rolling the cake you need to roll when straight from the oven.

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Ingredients (original recipe from New Zealand Edmonds Cookbook)

  • 3 eggs
  • 1/2 cup sugar
  • 1/2 tsp vanilla
  • 2 Tbsp cocoa
  • 1/4 cup flour
  • 1 tsp baking powder
  • 25g butter, melted
  • 1 Tbsp water
  • Icing sugar (confectionary sugar)
  • Strawberry jam
  • 4 oz Strawberries, sliced
  • 1/2 – 1 cup cream, whipped

Beat eggs, sugar and vanilla until thick. Sift cocoa, flour and baking powder together and add to the egg mixture. Add butter and water.

Pour mixture into a 20 x 30 cm sponge roll tin. Bake at 190 degrees C (375 F) for 10-12 minutes or until cake springs back when lightly touched.

When cooked turn out onto cookie paper (grease-proof paper), that is lightly coated with icing sugar. Spread the strawberry jam, strawberries and whip cream over the cake. Roll from the short side using the paper to help. Leave the roll wrapped in paper and refrigerate (to prevent cream from melting).

When cold sprinkle with additional icing sugar (powdered or confectionary sugar) or ice with chocolate butter icing. Slice and serve.

 

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Fighting the sweet tooth

One of my goals, that I did not do well on last month was avoiding sugar. I put it down as a goal for this month as well. Tonight, I was really wanting something sweet, so to combat the craving I made chocolate date truffles. They are nice and quick to make and all you need is a food processor.

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Ingredients

15-20 dates
1/4 cup of cocoa (unsweetened)
1/2 cup rolled oats
1/4 cup coconut (unsweetened)

Soak the dates in a bowl of boiling water for 10 minutes. Drain and place in a kitchen whizz (food processor) along with the other ingredients. Pulse a few times (~ 2 mins).

Roll the mixture into balls and either roll then in coconut or cocoa powder (above I used cocoa). Place in the refrigerator to cool and set.

Alternatives:
I have seen other people who have made these without oats and replace them with almond, walnuts, hazelnuts or almond butter. I like the oaty taste more than the nutty taste. You could also add vanilla essence for flavor.

Baking with Citrus: Orange Lightening Muffins + Lemon Buttermilk Pound Cake

This weekend,  I took two recipes I previously posted and made a couple of modifications. These modifications were so well received the boys have almost eaten it all in 24 hours.

Modification one was using the Orange lightening cake recipe and making Orange Lightening Muffins. I made the recipe exactly the same but instead of putting it in the cake tin, I placed it in a muffin tin. I baked them at the same temperature – 325 degrees F, for 30 minutes.

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The second modification was to the Vanilla buttermilk pound cake, making it a Lemon buttermilk pound cake. I switched out the vanilla essence using one lemon.

  • grated zest of 1 lemon
  • heat lemon for 10 seconds in the microwave and add to the mixture the juice from the squeezed lemon.

Everything else was the same including the Lemon icing.

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Blueberry Muffins

These blueberry muffins are a family favorite and they work for breakfast, snack or dessert. The recipe is from “Essential Vegetarian Cookbook” by Rachel Carter.

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Ingredients

3 cups flour
1 Tbsp baking powder
3/4 cup brown sugar
125 g butter, melted
2 eggs, lightly beaten
1 cup milk
1 cup blueberries
icing sugar (powder sugar)

Pre-heat oven to 415 degrees F (215 degrees C). Sift the flour and baking powder into a bowl. Add the brown sugar. In another bowl, lightly beat the eggs, add the milk and butter. Add the liquids to the flour mix and mix until just combined. Add the blueberries.

Spoon the batter into a greased muffin tin. Bake for 20 minutes or until skewer comes out clean. Place muffins onto a tray to cool. Serve with a coat of icing sugar.

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Double chocolate banana bread

I have been seeing a lot of banana bread and nutella recipes. I decided to modify my banana bread recipe so it included chocolate chip and nutella. Boy, it was amazing – very rich though, one slice was enough 🙂

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Modifications to the Original Recipe:

Additional Ingredients

  • 1 cup semi-sweet or dark chocolate chips
  • 3/4 cup Nutella

Additional Directions

Follow the directions in the Original recipe but add the 1 cup of chocolate chips to the banana mix before adding the dry ingredients. Pour batter into tin as described.

Melt Nutella for 20 seconds on high in the Microwave. Pour the nutella on top of the batter. Use a knife to mix in the nutella slightly into the top of the loaf. Bake as stated in the original directions.

Serving suggestions: Serve warm with whip cream and a coffee

Vanilla Buttermilk Pound Cake

I have brought buttermilk several times over the last month and have thrown it out unused, something I really don’t like doing. This time determined to use it before it expires, I found a great recipe in the Cooking Light Magazine (November 2008) for Vanilla Buttermilk Pound Cake.

The recipe makes two 8×4 loafs, which I iced with a lemon icing. Next time though I would either make a plain butter sugar glaze with the vanilla buttermilk loaf, or switch out the vanilla in the loaf for lemon. Also in my oven, it did not require the full hour of baking.

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Ingredients (Vanilla buttermilk pound cake)

3 cups of all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 cups sugar
3/4 cup of butter (softened)
1 tsp vanilla extract
3 large eggs
1 1/3 cups low-fat buttermilk

  • Pre-heat oven to 350 degrees F.
  • Place the first 4 ingredients in a medium sized bowl and whisk. Put aside.
  • Place sugar and butter in a large bowl. Beat at medium speed until light and fluffy. Add eggs one at a time, beating well after each addition. Add the flour mixture and the buttermilk to the sugar mixture in stages, beginning and ending with flour.
  • Spoon the mixture evenly into the two greased and lined loaf tins. Bake at 350 degrees F for 60 minutes or until a wooden pick inserted into the center comes out clean.
  • Cool in pans for 10 minutes. Remove from tins. Cool completely on a wire rack.

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Ingredients (Lemon Butter Icing)

1 Tbsp butter, melted
1 lemon (finely grated lemon peel + juice from one lemon)
1 1/2 cups icing sugar (confectionary sugar)

  • Place butter and lemon ingredients into a bowl
  • Add the icing sugar in stages, so you can ensure the thickness you want for your icing. Mix together with a knife until blended
  • Apply icing to the cooled loaves with a  knife
  • Serve 🙂

My Christmas pineapple fruit cake

I am not a big fan of fruit cake however, I love this pineapple fruit cake.IMG_0674 I make it every Christmas – and I get a lot of folks wanting the recipe. This recipe is all made in one large pot so clean-up is also really easy. So, here it is – it is one of my Mum’s recipes.

Ingredients

1 can of pineapple – crushed or chunks (~450g) including the juice
12 oz mixed fruit
125 g butter
1 cup sugar
1 tsp mixed spice
1 tsp baking soda
pinch of salt
2 cups of all-purpose flour
1 tsp baking powder
2 eggs

1. In a large sauce pan, place the first seven ingredients.
NOTE: I use pineapple chucks as I prefer the bigger pieces of pineapple – I do cut them in half though.
NOTE: For the mixed fruit I use 1/2 a container of mixed peel/glazed cherries, 1/2 – 3/4 cup of raisins (golden raisins + raisins). You can include currents if you want.
NOTE: For the mixed spice, if you do not have this I use 1/4 tsp ginger, a pinch of nutmeg, pinch of cloves and 1/2 tsp of cinnamon.

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2. Heat, and boil for 10 minutes. As the mixture rises, stir and to ensure no boiling over occurs.
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3. Take off heat, allow mixture to cool. Pre-heat the oven to 325 degrees F (106 degrees C).

4. Grease and line a cake tin.
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5. Add the two cups of flour, baking powder and 2 eggs to the fruit mixture, mix with a metal spoon until just blended.

6. Place into the mixture into the cake tin. Put into the oven and bake for 1 hour.

7. Take out of the oven and let cool for 10 minutes, remove from tin and place on a cooling rack.