Who says velvet has to be red?

Velvet cakes can be just as cool or maybe cooler in any other bright colour you can get your hands on. Why not blue?


Pics from 
http://www.apollinas.com 
http://familybites.blogspot.co.uk

Kevin&Amandas Ultimate Chocolate Chip Cookie n’ Oreo Fudge Brownie Bar

Oh My God. I need to eat these. I just came across this recipe here.


Choc chip cookies, dubbel stuffed oreos, brownies, ice cream and sauce in one! Can it get any better? Or sweeter or more sickly? :P


This recipe is definately on the list. "The stuff to bake as soon as I get a chance list". Catchy name, huh? 

Valentine's Day Dessert

We're having profiteroles for a treat tonight since it's Valentine's Day. We are actually going out for dinner this weekend to celebrate so we're keeping it quite simple tonight. I've already checked out the restaurant's menu and I will be having cheesecake for dessert!

Are you celebrating with something sweet? I find it difficult baking when it is only for me and my husband because there is always too much.

We ate 6 cookie dough brownies each in 24 hours the other week.... Well I had 6, I think my husband only got 4 :P That's what can happen when I bake...

New Love: Croissants with lots of cheese

When I was a kid, I loved flaky puff pastry like croissants and Danish pastry but then I grew out of it, finding it too sickly. But now! Here I am again loving the flaky stuff. Croissants filled and stuffed and overflowing with melted cheese! YUM!

pics from WeHeartIt

New Patisserie

Ok I've got a new favourite place for cake! Patisserie Valerie is absolutely gorgeous! The place, the food and the CAKES. Look at this fabulous coffee eclair that I had the other day! A week later I tried the grilled croissant (with cheese and tomato) and the tiramisu cake. All great!

photos © Russian Doll

When in...

So, I'm in Canada at the moment! And since Canada is close to USA they have plenty of American candy here. One of my absolute favourites is Reese's Pieces! Yum! Anything from Reese's normally works for me - I love the combination of peanuts (or peanutbutter) and chocolate. So why not put some Reese's Pieces in choc chip cookies! Looks and seems delicious.

Baking with Red Wine//

Photo by freakgirl. Recipe by Rachael Ray.

I have never thought of putting wine in cakes before! I've just got into drinking red wine so I might try this recipe.

Ingredients

• 1/2 cup unsweetened cocoa powder
• 4 ounces chocolate, broken into pieces
• 1/2 cup boiling water
• 2 sticks (8 ounces) butter, at room temperature
• 1-1/2 cups granulated sugar
• 4 large eggs
• 1-1/4 cups flour
• 1-1/2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 cup medium- to full-bodied red wine, such as cannonau
• Two 8-ounce containers mascarpone cheese, at room temperature
• 2 cups confectioners' sugar
• Red grapes, halved, for garnish

Directions:

1. Preheat the oven to 350°. Line 2 muffin pans with baking liners.

2. In a medium, heatproof bowl, combine the cocoa powder and chocolate pieces. Whisk in the boiling water until the chocolate is melted and the mixture is combined.

3. In a large bowl, cream the butter and granulated sugar. Beat in the eggs, one at a time, until blended. Sift in the flour, baking powder and salt and mix until just combined. Alternating, add the chocolate mixture and wine in batches, mixing well between each addition, until the batter is smooth. Divide among the muffin cups, filling each about three-quarters full. Bake until a toothpick inserted in the center comes out clean, about 20 minutes. Let cool in the pan.

4. Lightly beat the mascarpone, then add the confectioners' sugar and beat until creamy. Remove the cooled cupcakes from the pan, spread each with icing and top with a grape half.

Fabulous! Can't make up your mind cake :)

Gorgeous photo from BBC GoodFood's website.

Small and Sweet//

Why have a big dessert when you can have loads of little ones instead? Boy, are they cute!

Marks and Spencer's New Mousse

Tried Marks and Spencer's new mousse twice last week. I got the one that was Irish Cream flavoured though (not the one on the picture, borrowed from here.) You just whip some cream and then fold this thick sweet sauce into the whipped cream, plate it up and refrigerate for at least 20 minutes. It's delicious but oh so sweet. We had to take our servings in two gos to not feel too sick but at the same time it was hard to have a break because it was so yummy you just wanted more and more! It was half price last week aswell (don't know if it still is) as an introductory offer. Try it! Comes in several different flavours.

カステラ

My man and I are going for a Japanese meal tonight so my mind is focused on Japanese food (which I LOVE!). A traditional Japanese cake is this one above: Kasutera "Castella" Cake. There is a recipe here if you're interested in trying it.

(Egg-free) Bailey's Cheesecake

I've found it! A Bailey's Cheesecake without eggs! It has gelatine in it though but I can just use agar agar instead for a vegetarian friendly version. There's a birthday coming up next week. Maybe I'll try it then.

NON-BAKED BAILEY'S CHEESECAKE
For an 8-inch round cake:
BASE:
1 small pack Malteser candies,crushed to bits with food processor
About 12 digestive biscuits,crushed to crumbs with food processor
50g butter,melted

FILLING:
1 block Philadelphia cream cheese,softened
1 tsp vanilla
25ml to 30ml Baileys
200ml whipping cream
1/2 cup caster sugar
1 tbsp lemon juice
1/4 cup boiling water
1 and half tbsp gelatine powder

Swirl:
1 tbsp butter
50g dark chocolate

HOW:
For base,mix crushed Maltesers,crumbs and butter together. Press and smooth evenly in an 8-inch springform pan. Place in a freezer while you get on with the filling.

In boiling water,sprinkle gelatine evenly,leave to "bloom" for 2 minutes. Stir to dissolve.
In microwave,melt butter and chocolate in 30 sec bursts...stir to combine.


In your mixer or using a whisk,whip cream till stiff peaks form,chill.
In a mixer (no need to wash after whipping cream) or food processor,cream the cheese and sugar on high speed till smooth,beat in lemon juice and vanilla.
Stir gelatine mixture,(while resting,some gelatine will settle to the bottom...) and beat in to combine.
Fold in whipped cream...remove tin from freezer.

Pour about 1/4 of batter into chocolate mixture,stir to mix....
Mix in Baileys with white batter.
Pour about half of white batter into tin,add half of chocolate batter,swirl to combine.
Add other half of white batter,top with spoonfuls of remaining chocolate batter,swirling to marble patterns.
Chill overnight.
To serve,run a knife along the sides of the cake,unmould,and slice.

Recipe from here.

Here they are...

photos © Russian Doll
The fresh doughnuts from yesterday. I think there will be more doughnuts bought and eaten tomorrow!

Doughnuts/Donuts

images weheartit
Doughnuts day today! Again! We tried to make Saturday doughnuts day and headed out to go to Krispy Kreme only to find out that it wasn't open yet! So I comforted myself with a milkshake (with Peanut M&Ms in it!) and tried to forget about it... Rumour is that there are fresh doughnuts being made in a stall in town so me and my man are going to have a look today and hopefully get some. They will just be plain ones though but they're fabulous too.

OREO & Choc Chip Fudge Cookies - recipe

photos © Russian Doll

Here we go! Very fudgy doubke chocolate cookies with chocolate chips and crushed oreo biscuits. Can't go wrong with biscuits IN COOKIES!
I halved the recipe below and got 16 medium sized cookies, just enough to fill a cookie tin.

Double Fudge Oreo Crunch Cookies

makes about 30 cookies

• 1 cup butter, at room temperature
• 1 1/2 cups sugar
• 2 eggs
• 1 teaspoon vanilla
• 2 cups flour
• 1/2 cup cocoa powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup chocolate chips
• 1 cup crushed Oreo cookies (about 1 packet/roll of Oreos)
  

Cream butter, sugar, eggs and vanilla until fluffy. Add flour, cocoa powder, baking soda and salt and mix until combined.

Fold in chocolate chips and crushed oreos. Refrigerate dough for 2-4 hours (or more/overnight). When ready to bake, preheat oven to 180, roll into balls or scoop with an ice cream scooper and set on baking sheet.

Bake at 180 (Celcius) for 10-12 minutes. Let cool completely (on a rack).

Enjoy!

HOMEMADE Peanut Butter Cups

I adore Reese's Peanutbutter Cups! But I'm curious about making my own at home. It can't be very hard! Peanut butter and chocolate! I want to try to make them with Cadbury's Chocolate because it's my man's favourite. Soo... I've found some recipes ready for the weekend :P

Recipe 1
Recipe 2

Caramel Brownies x 4 / Recipes!

Todays inspiration is... CARAMEL BROWNIES. Caramel... YUM... brownies.... YUM!

Recipe below is for pic no. 3

Double Chocolate Brownie with Caramel Frosting

2 (1-oz.) unsweetened chocolate baking squares

2 (1-oz.) semisweet chocolate baking squares

1 C butter, softened

2 C sugar

4 large eggs

1 C all purpose flour

1/2 tsp salt

1 tsp vanilla

3/4 C chopped, toasted pecans, divided (optional)

3/4 C semisweet chocolate chips, divided

Caramel Frosting

Microwave chocolate squares in a small bowl at medium heat until melted. Stir chocolate until smooth.

Beat butter and sugar at medium speed until light and fluffy. Add eggs, one at a time, beating just until blended after each addition. Add melted chocolate, beating just until blended.

Add flour and salt, beating at low speed just until blended. Stir in vanilla, 1/2 C pecans, and 1/2 C chocolate chips. Spread batter into a greased and floured 9 x 13 pan. Sprinkle with remaining 1/4 C pecans and 1/4 C chocolate chips.

Bake at 350 degrees for 40 minutes or until set. Cool completely on a wire rack. Frost evenly with Caramel Frosting.

Caramel Frosting

3/4 C butter

2 C sugar

1/2 C buttermilk

12 large marshmallows

1 Tbsp light corn syrup

1/2 tsp baking soda

Melt butter in a large saucepan over low heat. Stir in sugar and remaining ingredients. Cook over medium heat, stirring occasionally, 25-30 minutes or until a candy thermometer registers 234 degrees (soft boil stage) Remove from heat. Beat at high speed for 5-7 minutes or until frosting thickens and begins to lose its gloss.

Other pictures and more recipes here, here and here. They all sound and look GOOD.

MANGO/Cheesecake - recipe

My future mother-in-law made a lovely mango cheesecake that we ate yesterday afternoon. It was so rich and creamy but fresh at the same time. We ate loads of it!

I've located a simular recipe that I've adapted...

Frozen mango and lime cheesecake

Ingredients (serves 8)

• 125g oat biscuits (like Hobnobs)
  
• 60g unsalted butter, melted
• 2 x 250g packets cream cheese, softened
• 3/4 cup caster sugar
• 1 teaspoon finely-grated lime rind
• 300ml thickened cream
• 425g can sliced mangoes, drained
• 3 passionfruit, halved (optional)
  

Method

1. Grease a 6cm-deep, 20cm round springform pan. Line base and side with baking paper. Place biscuits in food processor. Process until finely chopped. Add butter. Process until combined. Press biscuit mixture evenly over base of prepared pan. Place pan in fridge.

2. Using an electric mixer, beat cream cheese until smooth. Add sugar and lime rind. Beat for 2 minutes. Add cream. Beat for 5 minutes or until mixture is thick. Spoon into prepared pan.

3. Place mango in a food processor. Process until smooth. Fold mango through cream cheese mixture to create a marbled effect. Cover with plastic wrap. Place in the freezer overnight or until firm.

4. Remove cheesecake to a plate. Stand at room temperature for 15 minutes. Top with passionfruit pulp. Serve.

Banoffee Cheesecake in a Pub

It's been a good weekend for cheesecakes for me! On Friday we had dinner in a pub and I had a caramel/chocolate cheesecake with homemade chocolate ice cream. Unfortunately there is not a photo of it... I got to excited and ate it and forgot to take a photo.... whoops. That's how good it was. On Sunday we found ourselves in a pub again. This time just for a snack after a walk in the countryside. I had to have the Banoffee Cheesecake. It was even better than the one from Friday, This one was baked, came with toffee sauce, fresh bananas and whipped cream. To die for. Photo above!

photos © Russian Doll

Graduation Bakes

Here we go! I made those Espresso-Cheesecake-Brownies, Cookies and Swedish Summer Celebration Cake. One on my sisters made 2 types of tiramisu and an other one made a New York Baked Cheesecake.

My Banoffee Pie Gif

My banoffee pies

These are the pies I made on Sunday. I'm trying to post a GIF with the steps of making them but once uploaded, the GIF doesn't move. Any tips?
photos © Russian Doll

Making Banoffee Pies this weekend... - recipe

Ingredients

Base:

• 225g (8oz) digestive biscuits
• 85g (3oz) butter, melted

Filling:

• 397g can Carnation Caramel
• 3 small bananas
• 150ml carton whipping cream, softly whipped
• cocoa powder to finish

You will also need:

• 6 individual 9 cm (3½in) loose-bottomed flan tins
• Alternatively use a deep 18 cm (7in) spring-form cake tin, greased

Method

1. Crush the biscuits in a blender or in a double-lined bag with a rolling pin. Combine the crushed biscuits with the melted butter.
2. To make the pie bases use the back of a teaspoon to press the mixture into the base and sides of the tins. Chill for about 20 minutes.
3. Divide the Carnation Caramel between the bases.
4. Remove the pies from the tins. Slice the bananas, reserve six for the top and fold the rest into the softly whipped cream.
5. Spoon the mixture over the caramel, decorate with a banana slice and dust with the cocoa.

Tips

Turn this recipe into a sundae idea – layer the crushed biscuits (without the melted butter) and other ingredients into sundae glasses and chill until ready to serve.

I'm thinking about experimenting with the choice of biscuts and might go for chocolate biscuits instead! We'll see on Sunday! :)

Recipe from carnation.co.uk

New Ben & Jerry's!

There is a new Ben & Jerry's again! But this one is only for the Nordic Countries! Good thing I'll be in Sweden soon to buy it and try it. Sounds delicious! :)

Brownies + Cheesecake

My little sister is graduating from the equivalent of college (UK) in a few weeks and I will be baking for the occasion. I'm going to Sweden for the celebrations and am now in the process of deciding what to bake!
I'm definately making the Espresso Cheesecake Brownies (Bottom picture). My little sis loves brownies, coffee and cheesecake! So its perfect! Recipe here.

The top picture is a recipe from this week's "Baking Mad with Eric Lanlard". They are cheesecake brownies too, with a hint of coffee. I'm thinking about taking that recipe (below) and substitute the coffee for something else, probably something orange-flavoured. The thing is, one of my other sisters does not like coffee at all but loves brownies and cheesecake and I want her to have some cheesecake brownies too. She adores all things chocolate orange! :) Not sure what to use yet! Any tips?

Eric Lanlard's Cheesecake Brownies (From Channel 4's website)

Ingredients

• 150g unsalted butter
• 200g dark chocolate, broken into pieces
• 250g golden caster sugar
• 1 tsp vanilla
• Pinch of salt
• 3 eggs
• 100ml espresso
• 100g plain flour

For marble topping

• 150g cream cheese
• 60g caster sugar
• 1 egg, beaten
• 1 tsp vanilla extract
• rd's cheesecake brownies need no introduction

Method

1. Preheat the oven to 170°C/gas mark 3. Grease a 20cm square tin with butter and line with baking paper.

2. Melt the butter and chocolate in large heatproof bowl set over a smaller pan of just simmering water. Remove from heat once melted and leave to cool.

3. Stir the sugar, vanilla and salt into the cooled butter and chocolate mixture, then whisk in the eggs and beat until smooth. Stir in the coffee, then sieve in the flour and beat until glossy.

4. For the marbling mixture, in a bowl beat the cream cheese until smooth and then stir in the sugar and vanilla. Finally add the beaten egg.

5. Spoon the brownie mixture into the lined tin then top with the marble topping mixture, using a knife to cut through the topping mixture and create a marbled effect. Be careful not to over mix or you will lose the effect.

6. Bake for 30 minutes, covering the tin with foil for the last 10 minutes of cooking to keep the top from over browning. Remove from the oven, allow to cool in the tin then cut into squares.