Christmas cake

INGREDIENTS
2 cups currants
2 cups mixed candied peel
1 1/2 cup coarsely chopped candied pineapple
1 1/2 cup red candied cherries halved
1 1/2 cup seeded Muscat raisins
1 1/2 cup seeded Lexia raisin
1 cup brandy or rum
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 pinch salt
3/4 cups butter softened
1 cup packed brown sugar
1/3 cup strawberry jam
2 tablespoons fancy molasses
5 eggs
1 1/2 cup chopped walnut halves

METHOD
In large bowl, combine currants, mixed peel, pineapple, cherries, raisins and 3/4 cup (175 ml) of the brandy; cover and let stand for 24 hours, stirring occasionally.
Line base and sides of 13- x 9-inch (3.5 L) metal cake pan with double thickness parchment paper. Set aside.
In bowl, whisk together flour, baking powder, baking soda, allspice, cinnamon, nutmeg and salt ; remove 1/2 cup (125 ml) and toss with fruit mixture.
In separate bowl, beat together butter, sugar, jam and molasses until fluffy; beat in eggs, 1 at a time. Stir in remaining flour mixture all at once just until incorporated. Add fruit mixture and walnuts; stir to combine. Scrape into prepared pan, smoothing top.
Set shallow pan on bottom rack of 300?F (150?C) oven; pour in enough water to come halfway up sides of pan. Bake cake on center rack for 1 hour. Lay foil loosely over cake; bake until cake tester inserted in center comes out clean but a little sticky, 45 to 60 minutes. Let cool in pan on rack.
Remove cake from pan; peel off paper. Soak double-thickness 16-inch (40 cm) square of cheesecloth in remaining brandy; wrap around cake. Wrap in plastic wrap then foil. Refrigerate for 2 weeks. (Make-ahead: Refrigerate for up to 3 months.) Enjoy

CARROT CAKE

Ingredients

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1 teaspoon ground ginger
3/4 teaspoon salt
1 3/4 cups packed light brown sugar
1 cup vegetable oil
4 large eggs
2 teaspoons vanilla extract
3 cups grated carrots

Instructions
Position oven rack in middle. Preheat oven to 350-degrees F. Put butter and flour in a baking pan, tap out excess.
In a large mixing bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger and salt.
In a separate mixing bowl, beat together the sugar, oil, eggs, and vanilla extract until smooth. Stir in carrots.
Add dry mixture into wet mixture and mix until just combined. Do not over mix.
Evenly spread batter in prepared baking pan.
Bake at 350-degrees F for until cake tester (or wooden toothpick) inserted in center comes out clean, about 45-50 minutes. Allow cake to cool on cooling rack for 10 minutes. Carefully invert cake onto wire rack to cool completely.

Cinnamon cream cheese frosting recipe

Ingredients
4 ounces, weight (8 tablespoons) unsalted butter, softened
1 1/2 cups confectioners’ sugar
1 1/2 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
12 ounces cream cheese, diced up
1 cup toasted chopped walnuts

Instructions
Using an electric mixer on low speed, beat together butter, sugar, vanilla extract, cinnamon and salt for about 30 seconds until combined a bit, then increase the speed to medium-high and beat until smooth, about 2-3 minutes, scrape down sides as needed.
Add in cream cheese a little bit at a time, mixing until smooth, scraping down sides as needed, about 4 minutes.
Frost cake and if desired, top with toasted nuts.Enjoy!

Mango tiramisu cake

INGREDIENTS
* cake-
250 g butter, softened
250 g sugar
250 g self-raising flour
4 eggs
1/4 cup milk
1 teaspoon baking powder
1 teaspoons vanilla essence

* Coffee Syrup-
3/4 cup hot brewed espresso coffee or very strong coffee

* Filling
1 cups mascarpone cheese or philadelphia cheese
1 cup powdered sugar
3 teaspoons vanilla
1 cup cold whipping cream

* Garnish
3 mangoes, flesh sliced 1 cm thick

INSTRUCTIONS
Preheat the oven to 180 degrees C. Spray your baking pan with cooking spray and set aside.Combine flour and baking powder together in a large bowl and mix until well combined. Using an electric mixer, butter, sugar and vanilla in a medium bowl on medium-high speed until light and fluffy.
Add eggs, 1 at a time, beating to combine.Then Add half the flour. Stir to combine. Add half the milk. Stir to combine. Repeat with remaining flour and milk.Spread mixture into prepared pan. Bake for 25-30 minutes or until a skewer inserted into the center comes out clean. Stand in pan for 10 minutes. Turn out onto a wire rack to cool.
In small bowl, mix coffee syrup ingredients . Set aside to cool.

Meanwhile for the filling in large bowl, beat mascarpone cheese, 1 cup powdered sugar and the vanilla with electric mixer on medium speed until smooth. In small bowl, beat whipping cream with electric mixer on high speed until stiff peaks form. Gently fold whipped cream into mascarpone mixture until combined

To assemble, cut each cake horizontally to make 2 layers. Place 1 cake layer on plate; moisten generously with coffee syrup, then spread with about 1 cup of the filling. Add 1/2 of mango slices on the top of the filling. Repeat with remaining cake layers. Spread remaining filling over top and side of cake and add other half of mango slices on top of the cake. Refrigerate at least 8 hours before serving. Enjoy!!

Pumpkin Doughnuts

INGREDIENTS
2 cup of flour
1 3/4 tsp baking powder
1 1/4 tsp salt
2 tsp cinnamon
1 tsp almonds powder
3/4 cup sugar
3/4 cup brown sugar
1/2 cup oil
3 large eggs
1 1/2 cup pumpkin puree
1 tsp vanilla extract
Coating :
1/3 cup brown sugar
1 1/2 tsp. cinnamon
3 tsp almond powder

DIRECTIONS

Preheat the oven to 360 degrees F. Spray your baking doughnuts pan with cooking spray and set aside.
Whisk together flour, baking powder, salt ,cinnamon and almond powder. In a separate bowl, combine sugar, brown sugar, oil, eggs, pumpkin and vanilla extract.mix until well combined
Combine the wet and dry ingredients and stir. Don’t over mix.
Spoon batter into a medium-sized Ziploc bag and seal. Cut off one corner of the bag and fill each doughnut pans 3/4 full.
Bake for 12-16 minutes or until an inserted toothpick of knife comes out clean.Remove from oven.
Coat hot doughnuts in cinnamon-sugar and almond mixture.
Let cool and keep on cookie racks. Enjoy!!

chocolate muffins

INGREDIENTS

2 eggs
3/4 cup of buttermilk
1/2 cup of vegetable oil
1 1/2 teaspoons vanilla extract
1 3/4 cups flour
1/3 cup unsweetened cocoa powder ( I used Hershey’s unsweetened)
1 cup brown sugar
1/2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt

INSTRUCTIONS

Preheat the oven to 375 degrees F. Grease a standard 12 muffin pan or line with paper muffin cups.

In a large bowl whisk together the eggs, buttermilk, oil, and vanilla extract. Set aside.

In another large bowl whisk together the flour, cocoa powder, brown sugar, baking powder, baking soda, and salt. With a rubber spatula fold the wet ingredients into the dry ingredients and stir only until the ingredients are combined. (Don’t over mix)

Evenly fill the muffin cups with the batter, using ice cream scoop.
Bake until a toothpick inserted into the middle of 1 or 2 of the muffins comes out clean, 17-20 minutes. Let cool for 2 to 3 minutes before removing from the pan. Enjoy!

Halloween mummy cupcakes

INGREDIENTS

For Chocolate Cupcakes

2 eggs
3/4 cup of buttermilk
1/2 cup of vegetable oil
1 1/2 teaspoons vanilla extract
1 3/4 cups flour
1/3 cup unsweetened cocoa powder ( I used Hershey’s unsweetened)
1 cup brown sugar
1/2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt

Frosting:

1/2 cup butter
1 teaspoon vanilla extract
1/2 cup marshmallow fluff or creme
2 cups icing sugar

INSTRUCTIONS

Preheat the oven to 375 degrees F. Grease a standard 12 muffin pan or line with paper muffin cups.

In a large bowl whisk together the eggs, buttermilk, oil, and vanilla extract. Set aside.

In another large bowl whisk together the flour, cocoa powder, brown sugar, baking powder, baking soda, and salt. With a rubber spatula fold the wet ingredients into the dry ingredients and stir only until the ingredients are combined. (Don’t over mix)

Evenly fill the muffin cups with the batter, using ice cream scoop.
Bake until a toothpick inserted into the middle of 1 or 2 of the muffins comes out clean, 17-20 minutes. Let cool for 2 to 3 minutes before removing from the pan.

Frosting:
In the bowl of your electric mixer, or with a hand mixer, beat the butter until smooth. Then beat in the vanilla extract and marshmallow fluff or creme. With the mixer on low speed, beat in the sugar. Then, on high speed, beat frosting until it is light and fluffy (about 3 minutes). Add more cream or confectioners sugar if necessary to get the right piping consistency.Pipe ( Wilton #47 ) lines back and forth on the top of each cupcake. Place two candy eyes on each cupcake.Enjoy!!

AVOCADO BROWNIE

INGREDIENTS

200 g chocolate chips (I used Hershey’s semi sweet.)
1 cup sugar
4 eggs
2 ripe avocados
2 tsp vanilla extract
1/2 cup cocoa powder
1/4 cup ground almonds
1/4 tsp salt

INSTRUCTIONS
Preheat the oven to 350 degrees F. Spray your baking pan with cooking spray and set aside
Melt the chocolate in a bowl over a sauce pan of simmering water. Let it cool while you prepare the batter. Placing it in the fridge works well.
Mash the avocados in a large bowl. Cream the avocados and sugar until light and fluffy. Add the eggs and vanilla and mix until combined.
Very slowly add the cooled chocolate to the avocado mixture. Stir in the cocoa powder, ground almonds and salt.
Pour the batter into the prepared pan and bake for 30-35 minutes or until a toothpick comes out nearly clean.
Let the brownies cool and store in the fridge.Enjoy!!

CUCUMBER CAKE

 

INGREDIENTS

 

2 cups of flour

1/2 of cup vegetable oil

1 1/2 cups of sugar

1 egg

1 1/2 teaspoons of vanilla

1/2 cup of unsweetened cocoa powder

1 1/2 teaspoons baking soda

1 teaspoon salt

2 cups shredded cucumber

 

Chocolate Frosting

 

1/4 cup butter

1/4 cup milk

6 Tablespoons unsweetened cocoa

2 cups powdered sugar

1 teaspoon vanilla

 

INSTRUCTIONS

 

Preheat oven to 350 degrees F.

Spray your baking pan with cooking spray and set aside.

Combine oil, sugar, vanilla together in a large bowl and mix until well combined. Add egg and beat properly. Add flour, cocoa powder, baking soda and salt and stir until well combined. Stir in Cucumber. Batter will be on the drier side. Pour and spread out evenly in prepared pan.

Bake at 350 degrees F for 25-30 minutes until done.

 

Chocolate Frosting

 

Melt together butter, milk and cocoa in a medium microwave safe bowl for 1-2 minutes until butter is melted and mixture is warm. Stir together. Add powdered sugar and vanilla and mix until smooth. Spread over cooled cake.Enjoy!!

Chocolate Oreo Cake

INGREDIENTS

2 cups granulated sugar
2 cups flour
1/2 tsp salt
1 tsp baking soda
2 eggs
1 1/2 cup whole milk
1 Tbsp white vinegar
2 tsp vanilla
1/2 cup butter
1/2 cup vegetable shortening
1/4 cup cocoa powder
1 (16 oz) jar hot fudge
1 (8 oz.) tub cool whip, thawed to room temperature
15 Oreos, crushed/chopped

INSTRUCTIONS

Preheat oven to 400 degrees F.
Spray or grease a baking pan
In a large bowl whisk together sugar, flour, salt and baking soda. Set aside.
In another bowl whisk eggs, milk, vinegar and vanilla together and set aside.
In a saucepan melt butter, shortening and cocoa powder together, whisking until completely melted and smooth.
Remove from heat and pour into flour mixture, and then add the other liquid ingredients. Stir together until smooth.
Pour into prepared pan and bake for 15-20 minutes until center of cake is set.
Let cake cool for about 5 minutes.
Poke holes in cake with the handle end of a wooden spoon.
Heat Jar of hot fudge until runny and hot. Make sure it is melted to a point that it will pour easily. Pour over top of cake, making sure some gets in all the holes of cake.
Let cake cool completely then spread thawed cool whip over the top.
Sprinkle crushed/chopped Oreos over the top of Cool Whip.
Store in fridge until ready to eat. Enjoy!!

Chocolate Pound Cake

INGREDIENTS
1 1/2 cups butter, softened
3 cups sugar
11/2 teaspoons vanilla
5 eggs
1 cup buttermilk
2 1/4 cups flour
1/2 cup cocoa powder
1 teaspoon salt
1/2 teaspoon baking powder
1/2 cup chocolate chips
Chocolate Frosting
2 cups powdered sugar
4 Tablespoons cocoa
2 Tablespoons melted butter
1/4-1/3 cup evaporated milk
INSTRUCTIONS
Preheat oven to 325 degrees F.
In a large mixing bowl cream together butter, sugar and vanilla for five minutes.
Add eggs one at a time beating after each addition.
In a separate medium bowl, combine flour, cocoa, salt and baking powder and add alternately with buttermilk to creamed mixture, beating just until blended. Stir in chocolate chips to batter.
Pour into pan.
Bake at 325 degrees F for 45 to 50 minutes or until done. Insert a toothpick, if it comes out clean it is done.
Directions for frosting
Combine powdered sugar and cocoa in medium mixing bowl. Add butter and milk and mix well. Spread over pound cake.Enjoy!