Roasted Pears with Espresso Mascarpone Cream

A wonderful dessert that will thrill your family and guests. A delicious way to serve up fresh pears complemented by espresso and mascarpone cream cheese.This is a dessert that you will make again!

Ingredients

For the pears

4 pears, any type
2 tbs lemon juice
1 tbs sugar
4 tbs water
2 tbs unsalted butter

For the Mascarpone Cream

1 cup whipping cream
1 vanilla bean
1 cup mascarpone
1/4 cup sugar
2-3 tbs espresso,chilled

For finishing
Cocoa powder

Roasted Pears with Espresso Mascarpone Cream adapted from Smitten Kitchen and Martha Stewart

Preparation

• Preheat the oven to 200C.Peel pears if you like(I did not,do not think it is necessary),halve them lenghtwise and core.Place cut side up in arasting pan and sprinkle with lemon juice.
• Sprinkle sugar evenly over pear halves and dot with butter.Pour water into the roasting pan and bake for 30-35 minutes,basting with pan juices a few times.Flip pears over and bake an additional 30 minutes,basting with pan juices a few times.Pears are ready when a knife slipseasily into the thickest part.Allow pears to cool in room temperature.

Make the mascarpone cream

• Pour the whipping cream into a small bowl.Slice vanilla bean in half lenghtwise and scarpe seeds into the cream,stirring to even distribute.Add bean to cream.Cover bowl and refrigerate for at least an hour,along with the bowl and beater of an electric stand mixer.

Just before serving,pour cream through a fine mesh strainer into the chilled mixing bowl.Add mascarpone and espresso and beat on medium speed until all combined.Increase speed to medium high and with mixer running sprinkle in sugar ,beating until soft peaks form.

Finishing

Top a pear half with a dollop of Mascarpone cream.Add one or both of the finishing ingredients to taste.

Brown Sugar Glazed Mini Doughnuts

They are tasty, they are easy and they are as healthy as a sweet can possibly be. If you feel like it, just give them a try !

Ingredients

270ml milk
50g sugar
1 pkg active dry yeast
140g unsalted butter
2 large eggs beaten
500g all purpose flour

For Brown Sugar Glaze

1/3 cup water
1/2 cup brown sugar
2 teaspoons vanilla

For Chocolate Glaze

80g unsalted butter
150g dark chocolate

Preparation

• Gently warm your milk 115 F,add sugar and yeast,mix till the sugar dissolve.
• Gently melt your butter and add it to beaten eggs but be careful butter should not be so warm otherwise it cook eggs.
• Put butter into an electric mixer with dough hook.Turn mixer on low speed and yeast mixture to the butter.Mix for a couple of minutes until well combined.
• Add the flour to the dough,mix well and transfer the dough to a well oiled bowl.Cover bowl with a plastic wrap and set in the refrigerator.Leave the dough at least 8 hours or overnight.

Roll and cut

• On a well floured surface roll the doughnuts out to 1/2 inch thick
• Using a small cutter,cut as many rounds out of the dough as you can.Gently pick up the rounds and place on a well floured sheet pan.
• Using a very small cutter,cut the center hole.It can be anything you find actually..I used the back of my pen:)
• Cover doughnuts in a large tea towel and place in a warm place.Allow doughnuts to raise at least an hour

Fry the doughnuts

• In a large pot, pour enough oil.Heat to 375 f.
• Gentle pick up and ease donuts into oil and cook each side until light and brown.
• Remove from oil with a slotted spoon.Drain on several layers of paper towels carefully turning over ever 5 seconds to try and blot as much oil out as possible.

Brown sugar glaze

Melt the sugar in a small pan with water bring it to boil a little bit.When all the doughnuts have been fried dip each in the brown sugar glaze you can also use chocolate glaze as well!

Blueberry Chocolate Cake

Definitely a treat! Rich,dark and chocolaty with fresh blueberries.

Ingredients

1 1/3 cups plain flour
1 tsp bicarbonate of soda
1.3 cup cocoa powder
1 cup caster sugar
1 cup buttermilk
2 eggs
125 gr butter ,melted,cooled
1 teaspoon vanilla essence
125 gr blueberries


Chocolate Ganache
7 oz bittersweet chocolate
1/2 cup cream

Preparation

• Preheat oven to 180C. Lightly grease your pan.Line base with baking paper.
• Sift flour,bicarbonate soda and cocoa powder in a bowl.Stir in sugar,combine buttermilk,eggs melted butter and vanilla in a jug.Make a well in center of flour mixture.Pour in buttermilk mixture.Using an electric mixer ,beat on low speed until combined.Increase speed to high.Beat for 3,4 minutes.
• Pour mixture into prepared pan and bake for 40 minutes.Allow to cool in pan for 5 minutes.Turn out onto a wire rack to cool completely.

To make chocolate Ganache

• Melt chocolate and cream in a saucepan or  microwave.
• Stir until smooth.Cool.
• Spread over cake .

Top with Blueberries...Bon Appetite! 

Peanut Butter Cream Mousse

I always have peanut butter at my breakfast table.It is great with honey or jam but I also discovered that it is great for a low carb dessert ingredient.It offers protein and fat to keep you full and feeling satisfied.So let's try making a quick peanut butter mousse for a dessert today!

Ingredients

250 ml double cream

Peanut butter cream(smooth)

Maple syrup

Preparation

• Whip the cream in a mixer for a couple of minutes
• Add 2 or 3 tbs peanut butter and continue mixing
• Lastly add 3 tbs maple syrup and mix again for a minute.
• Chill for several hours to let it set and firm up as a mousse.

Treacle Tart

A Treacle Tart which does not have any treacle in it! It is odd I know but what a great nostalgic teatime treat!This delicious tart's key ingredient is Golden syrup which goes back to 1879s-1880s  I believe..well why not try this fairly young British dessert?

Ingredients

Pastry
120 gr plain flour
60 gr butter
30 gr caster sugar
1 egg

Topping

Breadcrumbs  I use 3 slice of bread
230 gr golden syrup
Grated zest from one lemon and lemon juice

Preparation

• Pre heat the oven 190C
• For the pastry sift the flour into a ball,stir in the caster sugar and rub in the butter to breadcrumb consistency then mix in the egg,bring the dough into a ball.Place onto a floured board and roll the pastry place in your tart mold.
• Roughly cut the bread slices into 4 and place into food processor fitted with chopping blade.Chop into breadcrumbs.
• Into a mixing bowl place the syrup and lemon zest then fold in the breadcrumbs.Spread the mixture over the pastry base.
• Bake at 190C approximately 25-30 minutes.

Sultana Scones

Quick,easy to make,light and fluffy.These scones are splendid!One thing i changed from the original recipe ;I upped the quantity of sultanas!They are perfect with breakfasts or whenever snacks..Just serve them with butter and jam!

Ingredients

225 gr self raising flour
pinch of salt
55 gr butter
40 gr sultanas
25 gr caster sugar
150 ml milk

Preparation

• Heat the oven to 220 C gas.Lightly grease your baking sheet.
• Mix together the flour and salt and rub in the butter.
• Stir in the sultanas,sugar and the milk to get a soft dough.
• Turn onto a floured work surface and knead very lightly.Pat out to a round 2 cm thick.Use a 5 cm in cutter to stamp out rounds and place on a baking sheet.Lightly knead together he rest of the dough and stamp out more scones to used it up.
• Brush the top of the scones with a little milk.Bake for 15 minutes until well risen and golden.Enjoy!

Cranberry Orange Shortbread Cookies

This cookie might sound like a typical Christmas cookie but orange and cranberry is such a good combination that you would probably want to make not only Christmas time but whenever you want!
The ingredients are simple and it will take your only 10 minutes to prepare the dough.So let's start!

Ingredients
1 stick unsalted butter,room temperature
1/4 cup plus 2 tbsp confectioner's sugar
1 tsp vanilla extract
1/4 tsp almond extract
1/2 tbsp finely grated orange zest
1/4 cup chopped dried cranberries
1 cup all-purpose flour
1/8 tsp of baking powder
pinch of salt (creates miracle)

Preparation

• Cream the butter until creamy and smooth,about 2 to 3 minutes.Add the powdered sugar in several batches,beating until smooth after each addition.Add vanilla extract,almond extract,orange zest and dried cranberries.Mix just until well combined.
• In a separate bowl mix together flour,baking powder and salt.Add the flour mixture to the butter mixture and mix gently until the dough comes together.I used my hand in here!
• From dough into 2 logs ,each about 1/1,2 inches in diameter,warp in parchment and refrigerate until firm(at least couple of hours)up to couple of days.I waited for one night.
• When you are ready to bake preheat the oven to 170 C.Remove parchment.Slice logs into 1/4 inch thick rounds and space about 1 inch apart on baking sheets lined with parchment. Bake until pale golden about 13-15 minutes.Let cool and enjoy!

 

Chocolate Cupcake With Vanilla Frosting

  I can not believe it's been months since I last updated! Life has been full  of numerous blessings and they are keeping me busy lately but one should always have to find a time for these delicious chocolate cup cakes!
  I really loved the flavor and texture of the cupcakes and found they baked up beautifully!

Ingredients

For the cupcake

175 gr unsalted butter
175 gr caster sugar
175 gr self-raising flour
50 gr cocoa powder
3 large eggs
1 tsp baking powder
2 tbsp milk
2 tbsp runny honey

For the frosting

125 gr unsalted butter
350 gr icing sugar
2 tbsp runny honey
2 tbsp milk

Preparation -Cup cakes

• Preheat the oven 180C and line a cup cake tray with 12 cupcake liners.In a large bowl sift together the self raising flour ,cocoa powder and baking powder.Set aside.
• Mix butter, sugar and honey with electric mixer for about 5 minutes until light and creamy.Add the eggs one at a time,mixing well between each addition.Add the  flour to the mixture in one go ,combine the ingredients thoroughly before stirring  through the milk.
• Using an ice cream scoop, fill the cupcake liners until they are two thirds  full.Bake for 20-25 min until they feel light and spring to the touch.
• Leave to cool before icing.

Preparation Frosting

• Place all the ingredients for the frosting in the bowl and mix until light and fluffy.If your frosting is too stiff add a touch more milk .To loose,add a touch of icing sugar .
• Fill bag with the frosting and pipe large on top of cakes and top with candies .Enjoy!

Lemon Curd

I have never tried curd before, so I was not  quite sure what to expect but at the end, it looks and tastes perfect .It is really so easy to make.If you have 15 minute, make this lemon curd;you will be licking the spoon in no time :)

Ingredients
2 cups of sugar
1 cup fresh lemon juice
2 table spoon lemon zest
4 large eggs
4 large egg yolks
3/4 cup butter

Preparation

• Place sugar in a pan over a pot of simmering water in a double boiler.Gradually whisk in fresh lemon juice.
• Add eggs and egg yolks and continue to whisk in high heat about 10-15 minutes or until mixture thickens if it is not thickening you can add cornstarch or increase the heat and continue to whisk.
• Add butter and continue to whisk remove pan from heat and stir in lemon zest transfer to a bowl and place plastic wrap over it .
• The lemon curd will continue to thicken some as it cools.
• Store refrigerated couple of  weeks.Enjoy!

Heart Shaped Pie Pops

The pie lollipops are delicious warm,cold or at room temperature and great for birthdays,Vdays or dinners parties with friends .Easy and an attractive recipe so I tried ..and  i have to admit the results were pretty.You will love the look of golden baked dough.

Ingredients

Two sheets pie dough
Apricot jam (optional)
Lollipop sticks
Heart shaped cutters

Preparation

• Roll out pie crust and cut out 20 hearts by using the heart shaped cookie cutter
• Place filling on one heart,you can use whatever you want .I prefer jam but  chocolate crusts,Nutella,honey,almond,tiny apple pieces can be used as well..

• Place the stick pressing down and press the other heart on top .Press borders to seal .You might decorate the borders by pressing fork .
• Bake at 350F at about 10-15 minutes.
• Let cool and serve!

Classic Cherry Cake

  This is one of the cakes I made in the beginning of my baking.I am really  surprised that i have not post this recipe for such a long time ..Well,easy ,yummy perfect with a cup of tea :)

Ingredients

200 g unsalted butter
100-150 g glace cherries quartered
50 g ground almond

200 g plain flour
1 tsp baking powder
3 large eggs
1 lemon juice

For topping icing sugar and water (optional)

Preparation

• Preheat the oven to 180 C.Grease and line your cake tin.
• Stir together the cherries,almonds and 1 table spoon of the flour.Sift the remaining  flour into  a separate bowl with the baking powder.
• Cream together the butter and sugar until light and fluffy.Gradually, add the eggs,beating hard,until they evenly mixed.
• Add the flour mixture and fold lightly and evenly into the creamed mixture with a metal spoon.Add the cherry mixture ,fold in evenly,then fold in the lemon juice .
• Spoon the mixture into the prepared tin and bake in the preheated oven for an hour or until risen and golden brown and shrinking from the sides of the tin .
• Leave to cool in the tin for about 15 minutes .

Cut into slices and serve as a mid-morning treat!

Avocado Chocolate Mousse

    A delicious and healthy ,richly- chocolatey and guilt-free dessert that will satisfy your sweet tooth.I know,i was suspicious as you are right now when i came across with this recipe ,actually i have seen the recipe for chocolate avocado mousse floating around for the last few months and after mixing and matching a few that looked promising settled on the recipe below.I have to admit it was amazing and no,you do not taste avocado ..:)

Ingredients
1 large Haas Avocado(ripe and creamy)
1/2 cup pure maple syrup
1 tea spoon pure vanilla extract
1/2 cup unsweetened cocoa powder

Preparation

• Place avocado ,maple syrup and vanilla in food processor bowl.Process until smooth about 30 sec stopping once to scrape the sides of the bowl with spatula.
• Add cocoa powder,sifting it with a mash strainer to prevent lumps.Process about 1 more minute.Stopping once to scrape the sides of the bowl with a spatula.,until very smooth and creamy.
• divide between 4 individual dessert bowls.Cover with plastic wrap and allow to rest at room temperature for about 30 minutes.

Do not forget the cocoa powder should be high quality and use real maple syrup...

Plum Cake

This is a wonderful cake recipe ,comes together quickly and absolutely perfect for plum lovers!

Ingredients

60gr butter at room temperature
112 gr sugar
Zest of 1 lemon
2 eggs
170gr self raising flour
1/4 cup milk
5-6 plums ,halved and pitted
Caster sugar for sprinkling on top of the plums

Preparation

• Pre heat the oven to 350F
• Butter an 8"square baking tin
• with electric beaters,cream butter sugar and lemon zest
• Add the eggs one at a time,beating well after each addition
• Add half the flour and continue to mix with a wooden spoon.
• Add half the milk gradually and continue to mix until well combined.
• Add the rest of the flour and mix well.

• Add the rest of the milk and mix until well combined
• Pour the batter into the cake tin.
• Place the plum halves ,cut side up,on top of the cake batter
• Sprinkle the plum halves with a caster sugar
• Bake for 45 min until the cake is golden brown up on top.
• Serve warm.

Adopted by Mardi Michels Nana's plum cake

Chocolate Swirl Meringues

Adding more than the usual amount of chocolate to this classic makes them even better than usual..

Ingredients

140 g dark chocolate min %70 cocoa solids)broken into pieces
3 egg whites ,at room temperature
150 g caster sugar

Preparation

• Preheat the oven to 90 C (fan oven 70 C)
• Line a baking sheet with baking parchment.
• Melt the chocolate over a pan of simmering water or in the microwave and set a side.
• place the egg whites in a large metal bowl .
• Using an electric whisk ,whisk on a medium speed for about  1 minute .
• The whites will turn to foam and begin to increase in volume.Increase the speed of high and continue until soft peaks begin to form.
• Still whisking ,add the sugar a few spoonfuls at a time ,whisking for 20-30 seconds after each addition

• Continue to whisk until the egg whites are eight times their original volume ,the sugar has dissolved and the mixture is stiff and shiny.
• Gently poor the melted chocolate on the meringue and with one or two folding motions,fold the chocolate into the meringue .do not mix well.
• Spoon on the baking sheet,making 6-8 cloud shapes about 10 cm (4 inches)round.
• Place in the oven for about 1 1/2 hours or until the meringues are dry to the touch but have not changed color.
• Allow to cool completely before removing from the baking parchment.The meringues will keep in an airtight container for up to 3 days .

Homemade Doughnut with Chocolate Glaze

Yesss.. This is my very first homemade doughnut and i think it is pretty good .Well done me :)I tried quite a few recipes until i find a perfect one for me which is White on Rice Couple's one and as  a chocolate lover,of course used a chocolate glaze on doughnuts..

Ingredients
270 ml milk
50g sugar
1 pkg active dry yeast
140 g unsalted butter
2 large eggs beaten
500 g all purpose flour

For chocolate glaze
80 g unslated butter
150 g dark chocolate

Preparation

• Gently warm your milk to 115F,add sugar and yeast ,mix till the sugar dissolve .
• Gently melt your butter and add it to beaten eggs but be careful butter should not be so warm otherwise it will cook eggs.
• Put butter into an electric mixer with a dough hook.Turn mixer on low speed  and add yeast mixture to the butter.Mix for a couple of minutes until well combined.
• Add the flour to the dough ,mix well and transfer the dough to a well oiled bowl.Cover bowl with a plastic wrap and set in the refrigerator.Leave the dough at least 8 hours or overnight.

Roll and cut

• On a well floured surface roll the doughnuts out to 1/2,1/3 inch thick
• Using  a 3 inch cutter,cut as many rounds out of the dough as you can.Gently pick up the rounds and place on a well floured sheet pan
• Using a 1 inch cutter,cut out the center hole.
• Cover doughnuts in a large tea towel and place ina warm place .Allow doughnuts to raise at least an hour.

Fry the doughnuts

• In a large pot ,pour enough oil.Heat to 375F .
• gentle pick up and ease donuts into oil and cook each side until light brown.
• Remove from oil with a slotted spoon.Drain on several layers of paper towels carefully turning over every 5 seconds,to try and blot as much oil  out as possible.

For the glaze 

• Melt butter and chocolate together in Ben Mari style.
• Dunk each doughnut into the glaze and miracle !..

Blueberry Muffin

   Another rainy day ,just like yesterday or the day before ..but here i am with my cup of tea and lovely blueberry muffins ,happily ever after :)

This recipe is one of my favorite blueberry muffin recipe ,it is a tasteful and a tantalizing recipe that will whet your appetite!Perfect for breakfast or tea times winner .
I need to tell ,I was so generous and tried to use as much as blueberries as i believe they give an ultimate taste and a moisture ,be generous too!!

Ingredients

2 Cups all purposed flour
1/2 tsp salt
2 tsp baking powder
8 tbsp unsalted butter,softened
1 1/3 cups light brown sugar
2 large eggs
1/2 cup whole milk
2 cups blueberries

Preparation

• Heat oven to 190 C
• Grease muffin cups -12 muffins
• Sift together the flour salt and baking powder
• In a large bowl ,cream the butter and the sugar until  light.
• Add the eggs,one at a time and beat well add to the flour mixture alternately with milk,beat until it is smooth
• Crush one cup blueberries with a fork and mix into the batter and add the rest of the berries.
• Fill the muffin cups with batter and sprinkle some brown sugar ,bake until a tooth pick comes out clean .About 25-30 minutes .Cool for 15-20 minutes before removing .
• Enjoy!

Cinnamon Rolls

I can tell ; after chocolate ,cinnamon comes for me .I try to use it as much as i can in the kitchen .While preparing this recipe, i also think myself ; maybe there are some other ways to use cinnamon in our kitchens ,except adding it to cookies or sprinkle it onto crumbles .So I made a small research and wanted to share it with you ..

Well ,we all, mostly use cinnamon for desserts but you will find a short list where you can inspire or start to use cinnamon in different ares .

You can make your own cinnamon ice cream or yogurt .(never tried this before but definitely will .)
Add cinnamon to cereals .
Sprinkle cinnamon onto hot chocolate or milk .
Make a tea out of cinnamon sticks .
Sprinkle cinnamon over fried bread dipped in beaten egg.
Use for marinades for lamb or beef .
Use cinnamon in a mulled wine recipe.
Use cinnamon for hot beef curries .
and the rest depends your imagination and experiments ..

This time  I used this warming ,sweet ,exotic spice in heavenly rolls ...:)

For the dough

1 package active dry yeast
1 cup warm milk
1/2 cup granulated sugar
1/3 cup unsalted butter,melted
1 tsp salt
2 eggs
4 cups all purpose  flour
2 tbsp vanilla

For the filling
1 cup light brown sugar
2 tbsp ground cinnamon
1 tsp cocoa powder
1/3 unsalted  butter at room temperature

For the icing
1 cups powdered sugar
2 table spoons milk

Prepare the dough

Dissolve the yeast in the warm milk in a bowl.
Mix together the sugar ,melted butter ,eggs ,salt,and vanilla ,add flour and milk until well combined .
Put the dough into a large bowl cover and let rise in a warm place about an hour until the dough has doubled size.
Roll  the dough out on a lightly  floured surface until it reaches approximately 22 inches long and 18 inches wide .
Preheat oven to 200 C.

Prepare the filling

Combine the sugar ,cinnamon and cocoa well in a bowl and spread the butter over the surface of the dough and then sprinkle the cinnamon sugar mixture all over the surface .Ready to put in the middle section of the oven .

Prepare the icing

In a large mixing bowl combine  the powdered sugar and milk and mix well  until the icing is smooth and fluffy  ,when the rolls come out from the oven let them cool for about 10 minutes ,then coat generously with the icing.