Oatmeal Raisin Cookies

Super easy to make biscuits or cookies. Interesting bit of relatively useless information: the American word “cookie” comes from the Dutch word “koekje”.

The recipe is from a BBC cooking website, where comments list endless substitutes for raisins (such as cranberries, chopped apricots, chocolate chips, marshmallows, nuts, and all possible combinations of those).

Ingredients:

100g butter

100g caster sugar

2 tbsp honey

2 eggs

2 tsp cinnamon

100g wholemeal flour

2tsp baking powder

160g rolled oats

100g raisins

Heat oven to 180 C. Grease a large baking sheet

In a large bowl, mix butter and sugar together until soft, then beat in the honey

Add the egg and cinnamon and mix well

In another bowl, combine the flour, baking powder, oats and raisins and mix together before adding to the butter mixture.

Drop heaped spoonfuls of the cookie dough onto the baking sheet and bake for 10-12 minutes or until lightly golden.

Remove from the oven, they should be golden but will still seem a tiny bit soft to the touch. Let cool on the tray just enough to peel them off without burning your fingers and start eating.

Published in: on October 30, 2012 at 14:59  Leave a Comment  

DEVILS DREAM CAKE

DEVILS DREAM CAKE…

So this cake/ dessert is a long-time favourite from Strawberry Fare (yummy dessert restaurant in chch). I decided to give it a whirl and the results were tasty but not quite restaurant quality….. I’d suggest doubling the amount of raspberry mixture to get 2 good layers and don’t over mix the white choc mix or it will curdle (oops). Apart from that make sure you have other things to do in between as it takes a while to get through all the layers – but the results are worth it!

Chocolate Sponge
4 eggs separated
1 cup sugar
1/2 cup flour
(gluten free may be substituted)
50g corn flour
25g cocoa
20 mls warm water
Raspberry Mixture
150gm raspberries
1 tsp cornflour
1 tsp sugar
20mls water

Dark chocolate layer
300g choc chips
100g Belgian choc
600 mls chilled cream

White chocolate layer
125 g white Belgium choc
75g white buttons
300 mls cream

Chocolate Ganache
150 g chocolate chips
40 g Belgium chocolate
130 mls cream

Technique

You will only need a thin layer of chocolate sponge for the base. The recipe below will make a full height sponge so the remainder of the sponge will freeze well or simply cover with whipped cream, berries and drizzle over chocolate ganache for another quick and yummy treat.

Preheat oven to 180.C fanbake.
Line 24cm high sided tin with paper on sides and bottom

Chocolate Sponge
Beat egg whites until thick, add sugar and beat until dissolved. Add yolks, beat again. With beater on low add dry ingredients quickly. Turn off beater and add warm water. Hand mix to finish. Pour the sponge mixture into paper lined tin and bake at 180 for 20 mins, rotate in oven and bake for 20 mins more. When sponge is cool remove paper and cut horizontally a layer about 1.5 cm thick. Re line tin with more paper on the bottom only and place the layer of the sponge back into the tin on the paper.

Dark chocolate layer
Melt both chocolate chips and Belgian chocolate in microwave in 20 sec bursts, stirring between heating, until melted & combined and set aside to cool slightly. In large glass jug microwave chilled cream for 30 secs Pour into beater bowl, beat cream on medium speed until just thickening Quickly beat in melted choc. Turn beater off and finish mixing with spatula. Spread half of the chocolate mixture evenly over sponge and put in fridge.

Raspberry Mixture
Bring raspberries and sugar to boil in a pot. Mix cornflour and water together and add to raspberries, mix well, bring back to boil stirring all the time. Boil for 2 mins, remove from heat and let mixture cool. Spread half the raspberry mixture over choc layer and put back in fridge.

White chocolate layer
Melt both white chocolate chips and white Belgian chocolate in microwave in 20 sec bursts, stirring between heating, until melted & combined and set aside to cool slightly. In large glass jug microwave chilled cream for 20 secs Pour into beater bowl, beat cream on medium speed until just thickening Quickly beat in melted choc. Turn beater off and finish mixing with spatula. Spread half of the white chocolate mixture evenly over raspberry layer and put in fridge.

Spread remainder of raspberry mix over white choc layer and then the remainder of dark choc mix over that.

Chocolate Ganache
Mix together chocolate chips, Belgian chocolate and cream. Microwave for approximately 30 secs and stir until combined and glossy

Pour the ganache over top chocolate layer and put your finished Devils Dream Cake in fridge for at least 2 hours.

Remove from fridge, slide off the sides of the tin and remove bottom of tin and paper. Do this very carefully. Ease your Devils Dream Cake onto a tray or large plate. Cut with very hot large knife. It is important to clean your knife between each cut with a hot damp cloth. This is great served with raspberry sauce, fresh whipped cream and some seasonal berries.

[categories Chocolate, Dessert]

Published in: on October 24, 2012 at 15:00  Leave a Comment  

Chocolate Banana Cake

In what must have been the largest turn-out to cake club ever, Amy said goodbye to her fellow cake clubbers and work colleagues with a tasty chocolate banana cake and a pile of other goodies contributed by clubbers and the WEM team. She will sadly miss the delights of Tuesday morning cake, one of the best incentives for coming to work on a Tuesday, but will continue to drool over cakes from afar.
Banana Chocolate Cake

Ingredients

100g butter

1 cup sugar

1 egg

1/2 cup plain yoghurt

1 teaspoon vanilla essence

1 banana, mashed

1 1/2 cups self raising flour

1/4 cup cocoa

pinch salt

1 teaspoon baking soda

1/2 cup boiling water

Method

Preheat oven to 180 C. Beat together butter and sugar, add egg and mix well. Mix in yoghurt and then banana and sifted dry ingredients. Sitr through baking soda dissolved in hot water. Pour mixture into a greased, lined cake pan (22 cm). Bake for 30-40 minutes.

Chocolate Ganache

Makes 4 cups

500ml cream

500g best quality dark chocolate, roughly chopped

Pour the cream into a medium pot and heat it until it is almost but not quite boiling. You’ll know it’s ready when bubbles start to form around the edge of the pot. Remove from the heat and add the chocolate. Stand for 2 minutes, then stir until the chocolate is fully melted into the cream. Whisk until smooth and glossy. When you start to stir it, you think it won’t come together, but it will.

If you’re not using the ganache straight away, store it in a jar in the fridge for up to two weeks. When you’re ready to serve it, gently warm in a pot or microwave to soften.

Published in: on October 12, 2012 at 15:44  Leave a Comment  

Orange and Almond Cake

Here’s a modified version of a recipe from the book ‘Better Cooking: A Year in the Kitchen’. A not-too-sweet cake for the citrusophiles among us (althought the orange flavour is pretty mild). A tangy Cointreau syrup may make this even better.

Ingredients

  • 200 g plain flour
  • 2 teaspoons baking powder
  • 120 g ground almonds
  • 200 g caster sugar
  • 3 eggs, lightly beaten
  • 140 ml olive oil
  • Juice and finely grated rind from two large oranges
  • 80 g blanched almonds

Heat oven to 180 degrees C. Grease and line with baking paper a deep, round tin (about 20 cm diameter). Sift the flour and baking powder into a large bowl and combine with the ground almonds and sugar.

Add the eggs, oil, orange juice and zest and mix until combined and smooth. Spoon the mixture into the tin and smooth before decorating with the blanched almonds. Bake for 50-60 minutes or until an inserted skewer comes out clean. Stand on a wire rack before removing cake from the tin. Serve with lashings of thick cream or good vanilla yoghurt and wash down with a nice cup of tea.

[categories Orange, Almonds]

Published in: on October 10, 2012 at 20:43  Leave a Comment  

German Christmas chocolate cake with rum

or “Gewürzschnitten”

Although confusing enough for a Northern Hemispherer the weather is becoming less and less Christmassy, a Christmas cake still seemed appropriate. It took a long time for more than 2 hungry cake clubbers to arrive, and even then with several Germanic expats there was lots of cake left, to the delight of the German partner of the baker.

Ingredients for a huge cake (photo shows approximately 1 fifth of the total cake …):

· 300 g melted chocolate (preferably dark)

· 300 g butter

· 300 g sugar

· 8 eggs

· several tablespoons of a mixture of: cinnamon, cloves, aniseed, ginger, cardamom and a whiff of white pepper.

· 250 g flour

· 1 tablespoon baking powder

· rum

· 200 g chocolate for the icing

· icing sugar

Melt chocolate and butter and combine in a large bowl with sugar, eggs, rum (a good shot), spices, baking powder and flour. Mix thoroughly.

Pour onto a baking tray lined with baking paper and bake at ~175-200 Celsius for 25 minutes.

Take cake out of the tray straight away and while it is still warm melt more chocolate and pour over the cake. When ready to serve dust with icing sugar.

Photos courtesy of Amy!

[categories Chocolate, Alcohol, Slice, Spice]

Published in: on October 2, 2012 at 07:45  Leave a Comment