CINNAMON ROLLS RECIPE
500gr all purpose flour
250ml fresh milk (lukewarm)
40gr active yeast or 20gr dry yeast
100gr butter (melted)
4 tbsp sugar
½ tsp salt
for the filling
½ cup sugar (regular or brown)
½ cup raisins
1 tsp ground cinnamon
Mix the milk with the yeast in a large bowl and add a pinch of sugar and some flour until the mixture is thick(like honey)[mixture 1]. Cover the bowl with a tea towel and leave it to rest for 10 minutes. In the meantime, beat in another bowl the melted butter with the rest of the sugar and then add the egg and the salt[mixture 2]. Add the mixture 2 to the mixture 1. Finally, add the flour little by little until you have a soft dough that doesn’t stick to your hands. Cover the bowl with a teatowel and leave it to rise for 1 to 1,5 hour.
To make the filling mix the sugar, the raisins and the cinnamon together.
After the 1h passes shape the dough into a rectangle about 1-2 fingers thick, spread some melted butter and then cover it with the filling. Roll it into a cylinder and cut round pieces about 1cm(aprox half an inch) thick. Bake the cinnamon rolls for 20-25 minutes in 180°C/ 350F.
Quintuple Chocolate Cake
150g (1+1/3 cups) Coconut Flour
53g (2/3 cup) Regular Cocoa Powder (unsweetened)
1 tsp Baking Powder
1 tsp Baking Soda
1/2 tsp Salt
3/4 tsp Instant Coffee (I used Starbucks VIA)
1 cup + 2 tbs Whole Eggs (about 5 large eggs, preferably organic)
2/3 cups Egg Whites
1 tbs Vanilla Extract
1 tbs Chocolate Extract
192g (1 cup) Granulated Erythritol (or dry sweetener of choice, I love sucanat in this recipe)
3/4 cup + 2 tbs Unsweetened Almond Milk
200g (3/4 cup + 1 tbs) Unsweetened Applesauce
28g (2 tbs) Coconut Oil, melted
1 cup Unsweetened Almond Milk
1 tsp Stevia Extract
1 tsp Butter Extract
15g (2 tbs) Dutch Process Cocoa Powder
147g (7 scoops) Chocolate Brown Rice Protein Powder
2-4 tbs Light Coconut Milk, canned
1/2 cup - 1 tbs Light Coconut Milk, canned
1.5 tbs Date Syrup (or agave, honey, maple syrup, etc)
1/2 tsp Stevia Extract
2.5-3.5oz Unsweetened or Dark Chocolate*
For the Cake: Preheat the oven to 350 degrees Fahrenheit and generously spray two 8 inch cake pans with cooking spray (I also lined the pans with 8 inch parchment circles). In a stand mixer bowl with beater attachment, add the eggs, egg whites, extracts, erythritol, almond milk and applesauce. Mix on low while you gather the dry ingredients. In a medium-sized bowl, sift the coconut flour, cocoa powder, baking powder, baking soda, salt and instant coffee. Slowly add the dry ingredients to the stand mixer while mixing. Once all is added, increase the mixer speed to medium, then medium high. Beat for about 30 seconds. Pour batter into the prepared cake pans and bake for ~45 minutes, or until the surface springs back when tapped. Let the cakes cool inside the pans for about 20 minutes, then flip them onto a wire cooling rack.
For the Frosting: In a microwave-safe bowl, add the coconut oil and almond milk. Microwave at 20-second intervals, stirring between each one, until coconut oil is melted. Stir in the extracts. In a large bowl, whisk together the cocoa powder and protein powder. Add the coconut oil/almond milk mixture into the dry ingredients and stir together. Add the coconut milk 1 tbs at a time, until you reach a frosting consistency. Frost the cooled cakes.
For the Ganache**: In a medium-sized bowl, whisk together the coconut milk, date syrup and stevia extract. In a small, microwave-safe bowl, add the chocolate and microwave at 30-second intervals, stirring between each one, until melted. Slowly stir this into the coconut milk mixture, pour into squeeze bottle or piping bag and pipe whatever design you like. Notes *Use 2.5oz if you want a soft ganache, 3.5oz if you want it to firm up. Use unsweetened if you want that bitter bite to differentiate the ganache from the milk chocolatey frosting. **The ganache should equal 3/4 cup. I used about 1/2-3/4 of it to top the cake and saved the rest for serving. I melted unsweetened chocolate, put it in a squeeze bottle and drew little hearts with the chocolate to top the cake.
pain de mie, thinly sliced (bread, recipe here)
English butter, at room temperature
1 cucumber, peeled and thinly sliced (about 1/8 of an inch)
*Additional Ingredients: salt, pepper, white wine vinegar
1. To make one sandwich, sprinkle 8 thin slices of the cucumber with a pinch of salt. Let sit for a few minutes, and then pat the slices with a paper towel to remove moisture.
2. Smear the butter on one side of two pieces of bread. Make sure to make it even and go all the way to the edge.
3. Arrange the cucumber slices on top of one of the pieces of bread. Crack a bit of pepper (white pepper is preferable, though I used black) on top of the cucumber slices. Top with the other piece of bread, butter side down.
4. Carefully cut off the crusts. Then cut the sandwich into 1 1/2 inch by 3 1/2 inch slices or into diagonal quarters.
**Alternative way to make the sandwich:
1. Skip the salting process and just dry 8 slices of cucumber on a paper towel.
2. Butter one side of two pieces of bread.
3. Pour 1 tablespoon of white vinegar into a bowl. Dip each slice of cucumber into the vinegar, and then arrange on the bread. Sprinkle with a bit of salt.
5. Top with the other slice of bread, butter side down.
IngredientsFor Caramel Cupcakes
- 1 box Duncan Hines Signature Caramel Cake Mix
- 3 eggs
- 1/2 cup butter, melted
- 1/2 cup Coffee-Mate Caramel Macchiato creamer
- 1/2 cup waterFor Salted Caramel Frosting
- 1 8 ounce block cream cheese, softened
- 1/2 cup butter, softened
- 1 cup Nestle la lechera dulce de leche caramel
- 7-8 cups Powdered Sugar, sifted
- fleur de sel
- thanks to IngredientsFor Caramel CupcakesFor Salted Caramel Frosting
1/2 cup (1 stick or 4 ounces) unsalted butter, softened
1 cup (6 7/8 ounces) firmly packed light brown sugar
1/2 cup (4 ounces) granulated sugar
1 large egg, at room temperature
1 cup buttermilk
1 teaspoon vanilla extract
1 1/2 cups (6 3/4 ounces) all-purpose flour
3/4 cup (2 5/8 ounces) Dutch cocoa powder (see above for a natural cocoa adjustment)
1/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
Preheat the oven to 325°F. Butter and lightly flour a 9x5x3-inch loaf pan, or spray it with a butter-flour spray. In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugars and beat until fluffy, about 3 minutes. Add the egg and beat well, then the buttermilk and vanilla. Don’t worry if the batter looks a little uneven. Sift the flour, cocoa, baking soda, baking powder and salt together right into your wet ingredients. Stir together with a spoon until well-blended but do not overmix. Scrape down the batter in the bowl, making sure the ingredients are well blended.
Pour the batter into the prepared loaf pan. Bake for 60 to 70 minutes, or until a cake tester inserted into the center of the loaf comes out clean. Cool in pan on a rack for about 10 to 15 minutes, at which point you can cool it the rest of the way out of the pan. Serve with whipped cream and fresh berries, if you’re feeling fancy.
for the bread
1-1/2 cups + 1 tbsp all purpose flour, divided
2 tsp baking powder
1/2 tsp salt
1 cup plain yogurt
1 cup sugar
3 large eggs
2 tsp lemon zest (from 2 lemons)
1/2 tsp vanilla extract
1/2 cup vegetable oil
1-1/2 cups blueberries, fresh or frozen
for the lemon syrup
1/3 cup fresh lemon juice
1/3 cup sugar
for the lemon glaze
1 cup powdered sugar
3-4 tbsp fresh lemon juice
Preheat the oven to 350 degrees. Grease the bottom and sides of a 9x5” loaf pan, dust with flour, and tap out excess.
In a medium bowl, whisk together flour, baking powder, and salt.
In a large bowl, whisk together the yogurt, sugar, eggs, lemon zest, vanilla, and oil.
Slowly add the dry ingredients to the wet. In a separate bowl mix the blueberries with the 1 tbsp of flour and then gently fold them into the mixed batter.
Pour the batter into the pan and bake 50-55 minutes, or until cake tester comes out clean.
Let bread cool in the pan for 10 minutes, and then transfer to a wire rack to cool completely.
While the loaf is cooling, combine the lemon juice and sugar in a saucepan over medium heat. Stir continuously until sugar is dissolved, and then continue cooking for another 3 minutes. Remove from heat and set aside.
Use a toothpick to poke holes in the tops and sides of the warm loaf and brush with the lemon syrup. Continue to brush the loaf until all of the syrup is added.
To make the lemon glaze, whisk together the powdered sugar and lemon juice and pour over the top of the loaf. Let the lemon glaze harden before serving.
1 prepared 9-inch (6 oz.) graham cracker crust
1 can (12 fl. oz.) evaporated milk
2 large egg yolks
2 cups (12-oz. pkg.) semi-sweet chocolate morsels
1/4 cup chopped nuts
WHISK together evaporated milk and egg yolks in medium saucepan. Heat over medium-low heat, stirring constantly, until mixture is very hot and thickens slightly; do not boil. Remove from heat; stir in morsels until completely melted and mixture is smooth.
POUR into crust; refrigerate 3 hours or until firm. Top with whipped cream before serving; sprinkle with nuts.
2 tbsp olive oil
4 garlic cloves
300g winter greens (such as curly kale)
500g pack puff pastry
2 x 125g balls mozzarella
70g pack Parma ham
1. Heat 2 tbsp olive oil and a knob of butter in a pan and very gently fry 4 garlic cloves, finely sliced, for a couple of minutes. Add 300g winter greens (such as curly kale), trimmed and chopped, and cook very gently for 10 minutes, until completely wilted and tender. Place in a colander to drain and cool.
2. Roll out a 500g pack puff pastry on a lightly floured surface to a 32cm square, then cut into 4 x 16cm squares. Place on a baking sheet and chill until needed.
3. Preheat the oven to 200°C/fan180°C/ gas 6. Mix the cooled greens with 2 x 125g balls mozzarella, chopped, and 70g pack Parma ham, shredded. Season well and pile into the middle of each pastry square. Bring the pastry edges together, squeezing gently to form parcels. Brush with beaten egg mixed with 1 tbsp cold water, then chill for 10 minutes.
4. Bake for 20-25 minutes, until golden and risen, then serve with a tomato and red onion salad.
Royal Georgie snap biscuits
Ingredients (makes 16 )
50 g dried apricots
300 g plain flour, plus extra for dusting
100 g ground almonds
100 g caster sugar, plus extra for sprinkling
250 g cold unsalted butter, cubed
250 g good-quality apricot jam
Preheat the oven to 170ºC/325ºF/gas 3. Put the dried apricots into a small bowl, cover with boiling water and leave to plump up and soften slightly.
Meanwhile, mix the flour, ground almonds and caster sugar together in a bowl. Add the butter and rub together to make a soft dough – this isn’t as crumbly as shortbread, so keep mixing until everything comes together nicely. Divide the dough into 4 pieces, flatten slightly, wrap in cling film and chill in the fridge for 30 minutes.
Drain the apricots, then pulse in a food processor until coarsely chopped. Tip into a small pan over a low heat and add the apricot jam, then allow to bubble and reduce slightly until you have a sticky, but spreadable mix. Set aside and leave to cool.
Line 2 baking sheets with greaseproof paper. Once the dough is chilled, lightly dust a work surface with plain flour. Unwrap the first ball of dough and roll into a disc, roughly the thickness of a pound coin. Take a 6cm fluted pastry cutter and cut out 8 rounds (4 bases and 4 tops). Use a 2cm heart-shaped cutter to cut out the middle of half the biscuits. Place all the biscuits and the little hearts onto the lined baking sheets, then repeat with the other 3 pieces of dough.
Place the trays in the hot oven and bake for around 15 minutes, or until lightly golden and cooked through. Remove the trays from the oven and quickly sprinkle over a few big pinches of caster sugar, then carefully transfer the biscuits onto wire cooling racks and leave to cool completely.
To assemble, turn the base biscuits so they’re sugary-side down and dollop a little apricot filling into the centre of each one. Place the top biscuits sugary-side up on top and press lightly to sandwich together – you can mix and match using the little heart cut outs as tops too, if you like. Wrap up nicely and present to the parents of the new arrival with a bow or curtsy.
For 12 sugar dusted doughnuts
75g (2½oz) plain flour
½ tsp baking powder
¼ tsp salt
55g (2oz) caster sugar
60ml (2¼fl oz) milk
1 egg, beaten
1 tsp olive oil (If preferred 10g (½oz) melted butter may be added in place of the olive oil)
½ tsp vanilla extract
Extra sugar for dusting
For 36 sugar dusted doughnuts
225g (8oz) plain flour
2 tsp baking powder
1 tsp salt
175g (6oz) caster sugar
175ml (6fl oz) milk
2 eggs, beaten
1 tbsp olive oil (If preferred 30g (1½oz) melted butter may be added in place of the olive oil)
1 tsp vanilla extract
Extra sugar for dusting
1.Preheat the oven to 325°F/160°C/Gas 3. Lightly brush the doughnut pan with cooking oil.
2.Take a large roomy bowl, and sift the flour, baking powder and salt into it. Add the sugar and give it a stir round to combine.
3.In a separate bowl, whisk the milk, beaten egg, olive oil and vanilla extract together and add this to the dry ingredients, mixing thoroughly.
4.Using a teaspoon carefully fill each of the doughnut cups around ¾ full with the batter. Place in the oven and bake for about 8 minutes, or until firm, but springy to the touch. Cool slightly.
5.Sprinkle a little caster sugar onto a plate or other flat surface. Turn the doughnuts out and dip them (bottoms first!) into the sugar and Hey Presto fabulous sugar-dusted doughnuts in no time at all!
To make apple and cinnamon doughnuts
1.Make up the batter as for sugar dusted doughnuts.
2.Peel and grate a fairly large Bramley apple and add this, together with a teaspoon of ground cinnamon. Stir this thoroughly and proceed as before.
3.When the doughnuts are cooked, they are even more delicious if dipped into a little caster sugar mixed with an equal quantity of ground cinnamon.
To make choccy doughnuts
1. Dip top-side of doughnuts into melted chocolate and allow to set on a wire rack placed over a plate to catch the dribbles.
2.Whilst the chocolate is still wet, sprinkle with chopped nuts, toasted coconut, ‘hundreds and thousands’ or crumbled chocolate flakes - just let your imagination run riot!
To make snowy doughnuts
1. Make some glacé icing with 55g (2oz) icing sugar, ½ tbsp warm water for 12 doughnuts (double the quantities for 36) and continue as the chocolate version.
2.For a lovely fruity version, substitute fruit juice for the water when mixing the icing.
Mocha Buttercream Chocolate Espresso Cake
A. CHOCOLATE ESPRESSO CAKE
1 bar Dark Chocolate, broken into small pieces
2 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups packed light brown sugar
1 cup (2 sticks) butter, softened
4 large eggs
2 tablespoons instant espresso powder or instant coffee granules
1 teaspoon vanilla extract
1 cup buttermilk
B. COFFEE GLAZE
1/4 cup granulated sugar
2 tablespoons water
1 teaspoon instant espresso powder or instant coffee granules
C. MOCHA BUTTERCREAM FROSTING
1 bar (4 oz.) Dark Chocolate, broken into small pieces
2 teaspoons instant espresso powder or instant coffee granules
3 tablespoons milk
1 cup (2 sticks) butter, softened
1/2 teaspoon vanilla extract
1/8 teaspoon salt
4 cups powdered sugar
FOR CHOCOLATE ESPRESSO CAKE:
1. PREHEAT oven to 350º F. Grease and line two 9-inch-round baking pans with wax paper.
2. MICROWAVE chocolate in small, uncovered, microwave-safe bowl on HIGH (100%) power for 45 seconds; STIR. If pieces retain some of their original shape, microwave at additional 10- to 15-second intervals, stirring just until melted. Cool to room temperature.
3. COMBINE flour, baking soda and salt in small bowl. Beat brown sugar, butter, eggs, instant coffee and vanilla extract in large mixer bowl for 3 minutes. Gradually add melted chocolate and continue beating for an additional minute. Beat flour mixture into creamed mixture alternately with buttermilk. Pour into prepared pans.
4. BAKE for 33 to 38 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes. Run knife around edges of cakes. Invert onto wire racks; remove wax paper. Cool completely.
5. BRUSH Coffee Glaze over cake layers. Spread Mocha Buttercream Frosting between layers and over top and sides of cake.
FOR COFFEE GLAZE:
1. MICROWAVE granulated sugar, water and instant coffee in small, uncovered, microwave-safe bowl on HIGH (100%) power for 30 seconds. Stir until sugar and coffee are dissolved.
FOR MOCHA BUTTERCREAM FROSTING:
1. MICROWAVE chocolate in small, uncovered, microwave-safe bowl on HIGH (100%) power for 45 seconds; STIR. If pieces retain some of their original shape, microwave at additional 10- to 15-second intervals, stirring just until melted. Cool to room temperature.
2. DISSOLVE instant coffee in milk in glass measure. Beat butter, vanilla extract and salt in large mixer bowl for 3 minutes. Beat in melted chocolate until blended, scraping occasionally. Gradually beat in powdered sugar until light and fluffy. Beat in coffee mixture, 1 tablespoon at a time, until desired spreading consistency.
1 tablespoon extra-virgin olive oil
1 large onion, thinly sliced
Unsalted butter, room temperature
4 1/3-inch-thick slices country white bread or sourdough bread
4 ounces thinly sliced smoked ham, divided
3 ounces Gouda cheese, thinly sliced, divided
2 large handfuls frisée, torn into bite-size pieces (about 1 cup), divided
Heat oil in large nonstick skillet over medium heat. Add onion; sauté 5 minutes. Reduce heat to medium-low; cover and cook until onion is very tender and golden, stirring frequently, about 25 minutes longer. Season with salt and pepper. Cool slightly.
Butter 2 bread slices. Place bread, buttered side down, on platter. Divide onion, ham, cheese, and frisée between bread slices. Top each with another bread slice; butter top slices.
Heat another large nonstick skillet over medium heat. Add sandwiches and cook until bread is golden brown and cheese melts, pressing occasionally with spatula, about 4 minutes per side. Cut sandwiches in half diagonally and serve immediately.