Simple Dessert with a few ingredients

The only thing I’m enjoying about packing is the fact that I’m finding some of my hidden treasures. I found a few recipe books with amazing recipes that I kept in a safe place, only to forget about them. I found this Easy Delicious Tiramisu recipe in an old Woolworths Taste Magazine. It had another name for it and I remember there was alcohol in the recipe, don’t ask me what alcohol as I won’t be able to tell you. I don’t drink it so I’m a little uneducated on anything related to alcohol.

I cannot tell you much more about the recipe because after I used it my helper decided to put it away and now can’t remember where the magazine is anymore. But my packing is not over yet so I’m sure it will pop up somewhere soon.

At least I still remember the ingredients and it is such a simple dessert to make with absolutely no effort at all. Did I mention it is also heavenly, it is creamy with that hint of coffee and my favourite madeira cake.

Most recipes use ladyfinger biscuits but this recipe uses madeira cake and I simply love it. I must admit I did not spend tons of time decorating it although I did regret it after I saw my dreadful photos. Please don’t be put off by my decorating skills, as they say “the proof is in the pudding” so you have got to try it to appreciate it.

I promise to make a show stopping one the next time I try this recipe. Just to have something for my photos I used a round cutter and cut out a little piece, wanted to add a little bit of prettiness to it. I did tell you I was a homecook, didn’t I, in case you forgot.

With Valentine’s Day around the corner this is also an amazing dessert to make, you can try making it into a heart shape. Well, at least if you are the romantic type.

Please do not eat this dessert as soon as it’s made, it must be refrigerated for a couple of hours at least. Trust me it doesn’t taste as delicious if not chilled.

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Easy Delicious 10 minute Tiramisu
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Instructions
  1. Beat the mascarpone, fresh cream and vanilla together
  2. Cut the madeira cake into slices
  3. Cool down the coffee a little, if it is too hot the cake will break easily when dipped
  4. Dip the madeira slices into the coffee and layer it in a dish or a bowl, ensure the bottom is covered
  5. Pour over the excess coffee
  6. Fill the cake with the mascarpone cream filling
  7. Scatter some grated chocolate and crushed amaretti biscuits over it and refrigerate for a few hours before serving
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Super Moist Chocolate cake, yes you heard right, this chocolate cake beats any other I’ve ever eaten.  It is super moist, delicious and decadent, it’s the only chocolate cake you ever need. Remember my post on How to use Buttermilk this is a perfect example of how buttermilk gives your cake that melt-in-your-mouth texture. My sister got this recipe from a friend many years ago, I think it was quite a mission getting it so I hope I’m not getting into trouble sharing it…some people are quite secretive about their recipes.  However, I did tweak the recipe a little.

My family absolutely loves this cake and I have been often asked for the recipe. My cousin has requested I post this recipe as she wants to become a pro in the kitchen. I promise everyone that eats this cake will be asking you for the recipe too, it’s that delicious but you can keep it a secret if you wish. The original recipe have a few steps to making the cake but like try to keep most of my recipes simple this Super Moist Chocolate Cake recipe was made simple too. I cut out all the tedious steps and mixed everything in one bowl, with absolutely no fuss and it’s flop proof, I certainly haven’t had a single flop with this recipe. However, it is super moist so you do require more than just a greased pan, your pan must be lined with parchment paper as it will end up a mess when trying to remove it from the pan. I prefer to bake mine in a glass ovenproof dish, I normally slice them in the dish and gently remove each slice, if you refrigerate it before cutting it up that works great. They are perfect as cupcakes too.

If you ever wondered why some chocolate cakes are so much darker in colour, it’s because Dutch cocoa has been used, if you read my article on Natural Cocoa vs Dutch Cocoa you will learn the difference. This cake is rich enough on it’s own but sometimes I like adding a dollop of fresh cream on the side just to balance the richness, I don’t think it needs any icing but feel free to decorate them with buttercream icing should you wish. This cake is delicious as a tea-time treat or you can serve it as dessert, all the same it will be loved by all.

Super Moist Chocolate Cake

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    Servings
    1 large cake

    Servings
    1 large cake

    Super Moist Chocolate Cake

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      Servings
      1 large cake

      Servings
      1 large cake

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      Instructions
      1. Preheat oven to 180 deg Celsius. In a large bowl, melt the 125g butter, add the hot water, oil and cocoa and mix well with a whisk

      2. Sift in the flour and add the sugar. Mix the half cup buttermilk with the 2 eggs and add to the mixture. Mix it well ensuring there are no lumps

      3. Pour mixture into a glass ovenproof dish, I used a 300mm x 220mm dish, lined with parchment paper or a baking pan and bake at 180 degrees celcius for 20-25 minutes

      4. In the meantime mix the 70gram melted butter with the 3 tablespoon buttermilk,1 teaspoon vanilla, 2 tablespoon cocoa and the icing sugar. Use a whisk and mix into a smooth, velvety liquid.

      5. Whilst cake is still warm prick a few wholes into the cake and pour the liquid icing over the cake. Place cake in the fridge for at least 45 minutes to cool down before cutting into squares.

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      These chewy egg-free chocolate brownies are a perfect weekend treat. If you love chocolate, who doesn’t…..then you will love these gooey chocolatey pieces of heaven. It’s always tricky trying to bake without eggs, I’ve had a few flops so I know all about it.  But these egg-free chocolate brownies are perfect, they are not bitter and has just the right amount of chewiness, you won’t even miss the eggs. I doubt they will last too long, with my chocolate loving family and I’m not going to hope I will have a piece waiting for me when I need to have some with my coffee. I had a little taste as soon as I baked them but that will probably be as far as my tasting will go.

      I whipped these up in 15 minutes and all in one bowl, so this recipe is definitely a keeper, another one of my no-fuss recipes to add to my list. I added a tablespoon of vinegar as a replacement for the eggs but if you are using eggs you can add 2 large eggs instead of the vinegar.

       

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      Egg-free Chocolate Brownies
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      Instructions
      1. Preheat oven to 180 deg celcius. Line a 20 x 20 cm pan with parchment paper. Sift the flour and baking powder and set aside
      2. In a large bowl, add the butter, chocolate chips and cocoa. Pour in the boiling water and whisk until it's all melted and smooth. Add the vinegar
      3. Add the flour and baking powder to the liquid mixture and gently fold in the flour.
      4. Spread the batter evenly in the parchment lined pan and sprinkle more chocolate chips over it, if you prefer. Bake in the oven at 180 deg celcius for 20 to 25 minutes. Allow it to cool and cut into squares.
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      I’ve had really good days in terms of anxiety and stress during the past few months. I don’t know what triggers my anxiety and over-sensitivity, must be my thyroid. The past two days have been difficult, I’m feeling touchy and sensitive about the silliest things but I always have my kitchen to give me the relief I need. For people that do suffer from anxiety, find a hobby or something to keep you busy I promise it works. Keeping busy keeps me sane and makes me seem normal.

      I must say with all my over-sensitivity and anxiety my kitchen still gives me the greatest relief or should I release. I decided to make some cookies to keep my sanity and to relax my mind. There’s nothing better than freshly baked butter cookies. I love cookies made with real butter, I don’t like the  idea of oil in my cookies, I have seen recipes with oil and  NO I can’t do it. I had some whispers shortcake chocolates so I stuffed them into the cookie dough, when you bite into the cookie you get a chocolatey surprise!

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      Chocolate centred cookies
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      Instructions
      1. Preheat oven to 160 deg celcius. Line a baking sheet with parchment paper.
      2. Beat the butter and sugar until creamy. Add the vanilla essence.
      3. Add the cornflour and sifted flour until you form a soft dough. Add flour a little at a time as you may not need to use all of the flour
      4. Divide the dough into 24 balls. Use your thumb and make a print in the middle of each round. Place a chocolate ball in the centre and bring the dough together to make it round again. Bake for 15-20 minutes
      5. Allow the cookies to cool and dust with icing sugar
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      I cook and bake best first thing in the morning, it’s when I feel most inspired to create new recipes. I suppose I have the most energy then so my brain functions a lot better too. There’s nothing better than the aroma of freshly baked muffins in your home, especially on a Sunday morning. This recipe is not difficult to make, can be done in minimal time and tastes yummy too! There are not many egg free recipes that I’ve tried that tastes great but I think this one is a keeper. I didn’t add too much pecan nuts but feel free to add more if you wish.  I had fresh, whole pecans and as much as I was energized, cracking pecan nuts open didn’t appeal to me much so I tried to use just enough. You can also increase the amount of sugar if you prefer a sweeter muffin, the half a cup worked fine for me as I’m not crazy about anything that’s overly sweet.

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      Egg free Blueberry pecan muffins
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      MAIN COURSES VEGETARIAN
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      MAIN COURSES VEGETARIAN
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      Instructions
      1. Preheat oven at 180 degrees celcius. Line a muffin pan with cupcake/muffin liners.Sift flour, baking powder and bicarbonate of soda. Add the oats and coconut and set aside
      2. In a separate bowl combine the oil, yogurt and vanilla essence. Whisk well
      3. Mix the dry ingredients into the wet ingredients. Do not over mix. Add in the pecan nuts.
      4. Divide the batter equally amongst the 12 liners. Place the blueberries on top and bake for 20 to 30 minutes.
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      I love baking, more than I love cooking actually. I also love treating my clients that come to me, for their nail “therapy” with a little treat. Often, even the ones on diet cannot resist a delicious cappuccino and of course, a sweet treat,  made with love by me. My 9-year-old son loves custard biscuits but without the cream . I did make him a batch last week and nobody else wanted to eat them as it didn’t have the cream in between. So this time round I decided to make them with cream filling, it is so delicious. This was so much fun to make, took me a bit of time as I have a very small oven so had to bake them in batches but it was so worth the wait and the effort. I used a little tool I found at the baking supply store, which is actually meant to be used with fondant but it worked amazingly well with these biscuits. It was the prettiest biscuits I made in a while.

      These are also lovely as a gift, get a pretty box or tin, pop in some tissue paper and put a ribbon around it and you have the perfect gift made with love. I wouldn’t mind someone giving me a gift that puts a smile on my face.

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      Custard Creams Biscuits
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      Keyword baking
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      Instructions
      1. Sift flour and custard powder separately and set aside. Cream butter and sugar well
      2. Add custard powder and mix, then add the flour a little at a time. You may need more or less. Mix well until it forms a soft, pliable dough
      3. If you have a tool like the one I've used, you need to roll out the dough on a flat surface. Press the tool onto the dough so it forms the design on the dough. Use a small round cutter or the back of a piping nozzle and cut into rounds.
      4. Place cookies on a lined baking tray and bake at 160 deg celcius for 15 to 20 minutes. Allow them to cool once removed from oven.
      5. Beat the butter, icing sugar and vanilla until light and creamy. Add a little milk or fresh cream if icing is too thick. Sandwich the cookies together with the filling.
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      I’ve been embarking on this whole “no sugar” challenge for a while now but that in  itself is a challenge I must admit. I think everything in moderation is still ok, life after all is about creating a balance hey!  Well I feel better after saying that. Now I can eat carrot muffins without feeling totally guilty, it has sugar but actually has more carrots and nuts so I think that makes it a healthy choice.

      These carrot muffins are absolutely delicious, I love that I can actually taste the cinnamon and nutmeg. I think the fact that it was freshly ground makes it’s so flavoursome!

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      Carrot Muffins
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      Cuisine General
      Keyword baking, carrot muffins
      Cook Time 15-20 minutes
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      Cuisine General
      Keyword baking, carrot muffins
      Cook Time 15-20 minutes
      Servings
      Ingredients
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      Instructions
      1. Sift dry ingredients.
      2. Beat the eggs, oil and sugar together until light and fluffy. Add the vanilla
      3. Slowly fold in the carrots, pineapple and flour and then add the pecan nuts
      4. Fill the muffin liners up to 3/4 full and bake at 180 deg Celsius for 15-20 minutes
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