♥ The Bakery

OMG Peanut Butter Eggs

2012-07-15T18:32:00.001-07:00

Holy WOW these look amazing! Taken AGAIN from the lovely "brown eyed baker". Going to give these a try tommorow.. My mouth is drooling already!!!

Homemade Peanut Butter Eggs

Yield: About 15 eggs

Prep Time: 1 hour

1 cup creamy peanut butter
¼ cup unsalted butter
¼ cup light brown sugar
1¼ cups powdered sugar
2 cups milk chocolate chips (or 12 ounces milk chocolate, chopped)
2 tablespoons vegetable shortening

1. Line a baking sheet with wax paper or parchment paper; set aside.

2. In a medium saucepan, combine the peanut butter, butter, and brown sugar over medium heat. Heat until completely melted and starting to bubble a little, stirring constantly. Remove from the heat. Add the powdered sugar a ¼ cup at a time, stirring until completely combined with the peanut butter mixture after each addition. Set aside and let cool to room temperature.

3. Using a medium cookie scoop or a heaping tablespoon, scoop out peanut butter mixture and shape into eggs. I found it easiest to roll the scoop into a ball, and then roll it into a short cylinder. I placed it on the baking sheet, and then used my fingers to shape the ends into an egg-like oval. Refrigerate to allow the peanut butter eggs to set, about 30 minutes.

4. Once the peanut butter eggs are set, melt the chocolate chips and shortening together in the microwave on 50% power in 30-second increments, stirring after each, until completely melted. One at a time, dip a peanut butter egg into the chocolate and, using a fork, flip it over so it is completely covered. Remove it from the bowl, letting any excess chocolate drip off. Return it to the baking sheet, and repeat with all of the peanut butter eggs. Sprinkle with decorations, if desired. Return the chocolate-covered peanut butter eggs to the refrigerator to allow the chocolate to set, about 30 minutes. Store in the refrigerator in an airtight container until ready to serve.

Choc Chip Cookie Dough Brownies

2012-07-15T04:46:00.001-07:00

Taken from the amazing blogger "Brown Eyed Baker" these brownies are to DIE for! I made them this weekend and was defitnetly a hit. Enjoy! :)

Chocolate Chip Cookie Dough Brownies

Yield: 32 brownies

Prep Time: 40 minutes | Bake Time: 25 minutes

For the Brownie:
4 ounces unsweetened chocolate, finely chopped
1 cup unsalted butter, at room temperature
2 cups light brown sugar
4 eggs
2 teaspoons vanilla extract
1 cup all-purpose flour

For the Cookie Dough:
¾ cup unsalted butter
¾ cup light brown sugar
¾ cup granulated sugar
3 tablespoons whole milk
1½ teaspoons vanilla extract
1½ cups all-purpose flour
1½ cups mini chocolate chips

1. Prepare the Brownies: Preheat oven to 325 degrees F. Line a 9×13-inch pan with foil, with enough to hang over all four sides. Butter the foil. In a medium glass bowl, melt the chocolate in the microwave in 30-second increments, stirring after each, until melted and smooth. Set aside to cool slightly. In a large mixing bowl, mix the butter and brown sugar with an electric mixer on medium speed until light and fluffy. Beat in the eggs and vanilla extract, scraping the bowl as needed. Mix in the melted chocolate until combined. Reduce the speed to low, add the flour and mix just until combined (don’t over-mix). Spread the batter into the prepared pan. Bake 25 to 35 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely.

2. Prepare the Cookie Dough: In a medium bowl, use an electric mixer on medium speed to combine the butter and both sugars. Add the milk and vanilla and mix until combined. Reduce the speed to low and mix in the flour just until combined. Using a rubber spatula, stir in the chocolate chips.

3. Spread the cookie dough over the cooled brownies. Refrigerate until the dough is firm, about an hour. Use a sharp knife or a pizza cutter (my favorite way to slice brownies!) to cut the brownies. Store the brownies in an airtight container at cool room temperature or in the refrigerator.

Brownie Pillows

2011-03-21T04:08:00.000-07:00

Brownie Pillow Cookies

1 package brownie mix

1 cup butter, room temperature
1 1/2 cups packed light brown sugar
2 large eggs, plus 1 egg yolk
1 tablespoon vanilla
2 1/2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
12 oz. bag miniature semi-sweet chocolate chips

Make brownies according to package and let cool. Cut about ten 1 inch squares. Enjoy the remaining brownies. (I used a pan about 8 X 8)

For the chocolate chip cookie dough, beat butter with a mixer until creamy.

Add brown sugar and beat until smooth.

Add eggs, yolk and vanilla. Beat until smooth.

Combine flour, baking powder, soda and salt in a medium bowl and stir together with a wire whisk.

Add flour to butter mixture and beat until combined. Stir in mini chips.

Let dough chill covered in the refrigerator for at least an hour.

Preheat oven to 350 degrees.

Use a measuring cup to scoop batter by the 1/2 cup. Since it’s chilled, you may need to pack it with a spoon. Then use the spoon to remove the dough from the cup and place it on parchment paper. Work quickly so the dough remains chilled or either prepare one cookie at a time so the rest of the dough remains cold.

After the dough is on the parchment paper, make an indention and place a 1 inch square brownie in the center. Press the brownie down gently and work the remaining dough around the brownie. You can use your hands to shape the dough into a ball.

During this step, I found it easier to use a piece of parchment paper as a work surface since the dough can get sticky and then I used another piece of parchment paper for the baking sheet. If your dough gets too soft, you can chill the rolled dough balls for a few minutes right before baking.

Prepare six cookies at a time using a large baking sheet (15 X 20) and bake at 350 degrees for about 18 minutes. Return the remaining dough to the refrigerator until time to bake the second batch.

Cool on the baking sheet for a few minutes and then cool completely on a wire rack.

Makes about ten cookies using a little less than a 1/2 cup of dough for each cookie.

If your cookies start to get too brown before they are done baking, you can place a sheet of aluminum foil over top for the last few minutes.

From bakerella.com

Snowy street Ice-Cream

2011-03-19T03:18:00.000-07:00

This playful take on Rocky Road Ice Cream features white chocolate, toasted marshmallows and hazelnuts.

3 cups half and half

1/4 teaspoon kosher salt

2 large egg yolks

3/4 cup sugar, divided

1 teaspoon vanilla

1 cup white chocolate (chips are okay, but high quality is highly recommended)

1 cup mini marshmallows, toasted

½ cup coarsely chopped hazelnuts, toasted

Scald one cup of half and half along with ½ cup sugar and salt over medium heat in a medium sauce pan. Remove from heat.

In a stand mixer whisk together the yolks and ¼ cup sugar until light and fluffy, then gradually pour the scalded half and half down the side of the bowl as the mixer is still going.

Pour the mixture back into the sauce pan along with the white chocolate, stirring constantly with a wooden spoon until the mixture has thickened and will coat the back of the spoon. Remove from heat, and pour through a fine mesh sieve into a clean bowl. Add in the remaining half and half, and vanilla. Chill the custard thoroughly. About two hours.

Transfer the mixture to an ice cream maker. Allow the ice cream to churn until finished. Add in marshmallows and toasted hazelnuts at the last minute. Freeze according to the manufacturer’s instructions.

Raspberry, White Chocolate and macaroon pizza

2011-03-19T03:06:00.000-07:00

Ingredients (serves 6)

1 quantity Basic pizza dough (see related recipe)
1/3 cup raspberry jam
70g almond macaroons
1/2 cup shredded coconut
2/3 cup white choc bits
vanilla ice-cream or thickened cream, to serve
Method

Preheat oven to 200°C. Grease a large flat baking tray. Follow steps 1 to 3 of Basic pizza dough recipe (see related recipe). Roll dough into a 20cm x 32cm rectangle. Place on prepared tray.
Bake for 10 to 15 minutes or until pizza base is light golden. Remove from oven. Spread raspberry jam over base.
Reduce oven to 180°C. Using fingertips, crumble macaroons into a bowl. Add coconut and choc bits. Stir to combine. Sprinkle mixture over raspberry jam. Bake for 5 to 7 minutes or until coconut is light golden. Serve warm with ice-cream or cream.

Drool worthy Nutella blondies

2011-03-08T20:25:00.000-08:00

After reading an amazing baking blog off a foodbuzz.com member 'Gingerbread Bagel', I was feeling kind of hungry and looked through the selection of scrumptious recipes and found what my tummy was after. I am a big fan of nutella and as I am writing this post to you, I am indulging in three big squares!

Keep following my blog guys, as soon as we reach 30 followers I will start the monthly competitions which will feature great prizes!

Nutella Swirl Blondies
1 cup all purpose flour
1/8 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon kosher salt
1 cup packed light brown sugar
1/3 cup unsalted butter, melted
1 Tablespoon vanilla extract
1 large egg, at room temperature
3 1/2 Tablespoons Nutella
Preheat oven to 350 degrees. Lightly grease an 8 by 8 baking pan and set aside.
Sift together the flour, baking soda, baking powder and kosher salt. Set aside.
In a large mixing bowl with the paddle attachment (a handheld mixer works fine) mix together the packed light brown sugar, melted unsalted butter and vanilla extract.
Once combined, add in the egg and mix.
Slowly add in the dry ingredients until almost combined.
Take a spatula and fold the ingredients together.
Evenly spread the blondie batter into the baking pan. Measure out the Nutella. Drop the Nutella on top of the blondie batter. Drop the Nutella in three rows. (three drops in each row)
Swirl the Nutella up and down. Then back and forth.
Bake at 350 degrees for 20 minutes.
Cool and then cut into squares. Enjoy!

Rich Chocolate Cupcakes with White Chocolate and Strawberry

2011-03-07T04:17:00.000-08:00

Chocolate Cupcakesmakes 12 large cupcakes

1 1/3 cups plain flour
1/4 teaspoon baking soda
2 teaspoons baking powder
3/4 cup dutch-process cocoa
45g butter, softened
1/8 teaspoon salt
1 1/2 cups white sugar
2 eggs
3/4 teaspoon vanilla extract
1 cup milk
1. Preheat oven to 175 degrees C (350 F). Line muffin tins with cases.
2. Sift together the flour, baking powder, baking soda, cocoa and salt. Set aside.
3. In a large bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition. Stir in the vanilla.
4. Add the flour mixture alternately with the milk and beat well.
5. Fill the muffin tins 3/4 full. Bake for 15-20 minutes or until a skewer comes out clean.
Leave to cool in tins for at least 10 minutes, decorate when completely cool.

White Chocolate and Strawberry 'Frosting'
Ok so it's not really frosting. My vocabulary has deserted me so I can't think of what else to call it :)

180g good quality white chocolate
6 large strawberries

1. Boil a small saucepan of water. Remove from heat and place a bowl full of the chopped white chocolate over the saucepan, making sure the bottom of the bowl does not touch the water. Stir chocolate until smooth. Allow to cool for 5 minutes or so.
2. Cut each of the strawberries in half. Then, make 4-5 vertical slices in each half, being careful not to slice all the way through.
3. With a dessert spoon, spoon some of the melted chocolate onto each cupcake, using the back of the spoon to ensure even coverage. Leave at room temperature for about 5 minutes so chocolate is firmer but not set.
4. Place a sliced strawberry onto each cupcake, pushing down into the white chocolate a little. Refrigerate until ready to serve.

Brownie Marble Cheesecake

2011-03-03T06:55:00.000-08:00

Equipment used:

9×13 glass baking dish

Part One: Brownies

4 ounces unsweetened chocolate

¾ cup (1½ sticks) unsalted butter

1¾ cups sugar

3 eggs

1 teaspoon vanilla

½ teaspoon salt

1 cup flour

Preheat oven to 350°F. Line 13×9-inch baking pan with foil, with ends of foil extending over sides of pan. Grease foil.

Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Stir in sugar. Blend in eggs and vanilla. Add flour and salt; mix well. Spread into prepared pan.

Bake 30 to 35 minute or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool in pan on wire rack. Remove brownies from pan, using foil handles.

Cool brownies, then cut them into 3/4- to 1-inch squares for use in the cheesecake (I used a pizza cutter, per Deb’s recommendation). You will have more than the two cups of cubes, loosely measured, than you will need, and I’m sorry, you’re just going to have to decide for yourself what to do with the extra. Add cubes to cake batter as directed below.

Part Two: Crumb Crust

1½ cups or 5 ounces (3 cups or 10 ounces to double) finely ground Oreos, or other chocolate cookie

5 tablespoons (10 tablespoons to double) unsalted butter, melted

1/3 cup (2/3 cup to double) granulated sugar

1/8 teaspooon (¼ teaspoon to double) salt

Stir together ingredients and press into bottom and 1 inch up side of a buttered 10″ springform pan. Fill right away or chill for up to 2 hours.

Part Three: Cheesecake

3 (8-oz) packages of cream cheese, softened

1 cup granulated sugar

4 large eggs

1 teaspoon vanilla

Make crumb crust as directed above for 10-inch cheesecake. Preheat oven to 350°F.

Beat together cream cheese and sugar with an electric mixer until fluffy. Add eggs, 1 at a time, then vanilla, beating on low speed until each ingredient is incorporated and scraping down bowl between additions.

Fold brownie cubes in very gently and pour mixture into prepared pan. Put springform pan with crust in a shallow baking pan. Pour filling into crust and bake in baking pan (to catch drips) in middle of oven 45 minutes, or until cake is set 3 inches from edge but center is still slightly wobbly when pan is gently shaken.

When completely cool, top with following glaze.

Part Four: Ganache Glaze

3 oz. bittersweet chocolate, finely chopped

4 tablespoons (½ stick) unsalted butter

¼ cup heavy cream

½ teaspoon vanilla

1 tablespoon powdered sugar

Place finely chopped chocolate in a medium size mixing bowl. Scald the butter and cream together in a saucepan (or in the microwave on HIGH for 1 minute). Pour the cream mixture over the chocolate and stir until the chocolate is completely melted. Whisk in vanilla and then whisk in powdered sugar until smooth. Spread over cheesecake while ganache is still warm. Chill until ready to serve.

The most amazing Homemade Twix Bars

2011-03-01T21:28:00.000-08:00

Ingredients:

For the Cookie part:

1 cup (2 sticks) salted butter, at room temperature

1 cup confectioners’ sugar

2 teaspoons vanilla extract

2 cups all-purpose flour

For the Caramel layer:

2 cups caramel, cut into small chunks

3 tablespoons heavy cream

For the Chocolate layer:

3 cups chopped milk chocolate, melted

1 tablespoon vegetable shortening (if the chocolate is too thick)

Directions:

Preheat your oven to 300F. Spray a 9 x 13 inch pan lightly with cooking spray, or line with parchment paper, and set aside.

In a medium-sized bowl, beat together the butter, sugar and vanilla. Add the flour. At first the mixture may seem dry, but will come together as you continue to beat at medium speed.

Take the dough, it will be somewhat stiff, and press it evenly into the pan. Lightly flouring your fingertips will help with any sticking.

Prick the crust all over with a fork. The holes will allow steam to escape and the crust will bake evenly with fewer bubbles.

Bake the crust until it’s lightly golden brown on top and the edges are deeper golden brown, about 35 to 45 minutes.

Remove from the oven and immediately run a knife around the edges to loosen the crust. Set it aside to cool completely.

Melt the caramel and cream over low heat in a small saucepan. Pour the caramel over the cooled crust and set in the refrigerator for 30 minutes to chill and firm up.

Melt the milk chocolate slowly in a double boiler or over very low heat. If it seems very thick, add a tablespoon of shortening to thin it.

After the caramel layer has chilled firm, cut down the length of the pan, splitting the bars into two long, narrow bars. Then cut each long strip into “fingers”. Dip the chilled bars into melted chocolate and place on parchment paper to set for several hours.

Pour chocolate evenly over the chilled caramel layer and spread to cover all of the caramel. Return to the fridge until the chocolate is well set. Cut bars into 2 x 2 squares to serve.

The second option is easier and quicker than the first one, but both ways will give you the yummy treat!

It’s best to store bars in the refrigerator.

ENJOY!!!

Reposted from an amazing foodie - "firefly kitchen recipes"

Coconut Raffaello creamy cupcakes

2011-02-27T23:37:00.000-08:00

Raffaello candies are baked into mini cupcakes for the ultimate coconut snowball treat! They’re easy to make, and (if you can find the Raffaello’s on sale, which isn’t hard to do this time of year), they’re not too pricey to make, either! This will make about 35 mini cupcakes (you could also make fewer full size cupcakes, if you’d like).

For the cupcakes you’ll need:

1 1/2 sticks unsalted butter
1 1/2 c. granulated sugar
3 eggs
2 t. baking powder
1/2 t. baking soda
1/4 t. salt
2 t. vanilla
2 1/2 c. flour
1 1/3 c. whole milk
40 Raffaello candies

For the buttercream you’ll need:

3 sticks unsalted butter, room temperature
2 1/2 c. powdered sugar
2 t. vanilla extract
1 cup shredded coconut (for the topping)

Directions:

Pre-heat the oven to 350 degrees (F).

Cream together the butter and sugar until fluffy. Add the eggs, one at a time, and then the baking soda, baking powder, vanilla, and salt. Mix for about a minute, until creamy (be sure to scrape down the sides of the bowl once or twice, to ensure everything is getting worked in). Then add the milk and flour, alternating between the two ingredients (to avoid lumps) until the batter is smooth and everything is well combined.

Scoop a heaping tablespoon into paper-lined mini cupcake tins, then plop one Raffaello candy into each cup and gently press it into the batter. Spoon a little bit of batter over the top, to cover the candy (see photo).

Bake for about 18 minutes, until the cake is golden brown and set (it will bounce back when you gently press your finger into a cupcake).

Allow to cool, then make the buttercream!

Whip up the butter to get it good and creamy. Then add the powdered sugar a cup at a time, scraping down the sides of the bowl between additions (to make sure everything is getting incorporated). Drizzle in some vanilla, mix some more, and give it a taste to make sure you have enough vanilla and sugar. Once you have the desired texture and taste, pipe a mound onto all the cupcakes. Then roll the tops of the cupcakes in a bowl of coconut to give them the snowy effect.

From a brilliant blogger and cook Megan Seling at bakeitinacake.com

Scrumptious Nutella Brownies

2011-02-24T04:31:00.000-08:00

1 cup Butter
2 cups Sugar
2 tsp Vanilla Extract
4 large Eggs
1 cup All-Purpose Flour
3/4 cup Cocoa
1/8 tsp Salt
1/2 tsp Baking Powder
1 cup Nutella
1/4 cup Chocolate Chips
Preheat the oven to 180 deg C.

Sift together the flour, cocoa, baking powder and salt. Set aside.

On a low heat, melt the butter and add in the sugar and vanilla while stirring to combine. Remove from heat and cool completely. Add the eggs one at a time and mix well to combine after each addition.

Add the flour mixture, a bit at a time, to the egg mixture until completely mixed in.

Heat the nutella in the microwave for a little bit until you get it to a runny consistency. Add the nutella to the batter and mix well. Now add the chocolate chips and mix to combine.

Pour into a square baking pan and bake for 30 minutes. Remove from oven and cool completely before cutting. We couldn't wait and that was a mistake. Parts of it were still warm and so a little like melted chocolate in the center (sigh - can't go wrong with some molten chocolate, can you?!). It did eventually all firm up. And the kids walloped it with some strawberry ice cream (I would've chosen vanilla, but hey, it's all for the kids!).

24 PIECE BROWNIE SAMPLER COMPETITION

2011-02-23T20:40:00.000-08:00

"For brownie lovers, our Brownie Crates are pure decadence. We fill our four compartment keepsake wooden crate with 8 of our large 3” x 3” gourmet Chocolate Brownies made with Ghirardelli® chocolate. Available in 1, 2 and 3 tier towers."

FOLLOW OUR BLOG TODAY AND COMMENT ON YOUR FAVORITE RECIPE FOR THE CHANCE TO WIN THIS AMAZING SAMPLER BOX! Winner will be drawn in 24 hours.

Butterscotch Peanut Butter Marshmallow Hearts

2011-02-23T05:50:00.000-08:00

Butterscotch Peanut Butter Marshmallow Hearts

Marshmallows and Peanut butter.. Hmmm sounded like a weird combination to me but I was intrigued and decided to give this recipe a go. After taking a sneaky taste of the batter mix, I could already tell these mini hearts were going to be delicious! The cutest gift idea for a friend, boyfriend, loved one or a great idea for something to bring to a bbq, dinner or lunch.

Ingredients:

1 cup unsalted butter

1 cup smooth peanut butter (I use Skippy or Kraft)

2 bags (12 oz x 2 = 24 oz total) Guittard Butterscotch Chips (12 oz bag = 2 cups)

6 cups mini flavoured multi-coloured marshmallows (you can use all white if you need to)

Method:

Melt everything, except the marshmallows, in a stainless steel bowl on top of simmering water, until smooth. Take off heat and stir in marshmallows. Pour and spread mixture onto a baking sheet lined with enough parchment paper to have overhang (you can spray pan with cooking oil before lining with parchment). You can sprinkle and press some loose marshmallows over top, if desired. Chill until firm.

For hearts: cut out heart shapes by using a sturdy heart cookie cutter. For best results, push heart treat through cutter from bottom upwards. You may need to clean the cutter after every few cuts. If you rotate heart cut-outs side by side (one up, one down), you will end up with minimal bits leftover. You can also take the scraps and throw them into a icing-sugar based frosting, mix with electric mixer until incorporated and fluffy. I have a feeling, though, that you may see those leftover bits disappear before you get that far!

*Yields approximately 28 3″ hearts

Notes: This recipe can be divided in half if you are making squares. Use an 8″ square pan and cut into bars.

Best kept refrigerated and freeze well in a freezer bag or plastic storage container.

Good luck & enjoy!

Thanks to my favourite blogger sweetapolita

Milky Bar Chocolate Fudge Brownies

2011-02-22T07:48:00.000-08:00

I was craving a white chocolate Milky Bar and saw a special at the supermarket for a block for only $1 so i thought i should make something out of the chocolate! plus I am going to a BBQ and want to show off my baking skills (hehe) These brownies are amazing, and the mix of dark chocolate and white chocolate compliment each other!

What you need:

2 Milky Bar chocolate bars (or white chocolate equivalent)

200g of Dark Chocolate

3/4 cup caster sugar

2 eggs, lightly beaten

1 cup plain flour sifted

1/4 cup self-raising flour, sifted

Grease a 3cm-deep, 18cm x 28cm (base) slice pan. Line with baking paper, allowing a 2cm overhang at long ends.
Place butter, dark chocolate and sugar in a saucepan over medium heat. Cook, stirring occasionally, for 3 to 5 minutes or until chocolate has melted. Set aside for 15 minutes to cool. Preheat oven to 180°C/160°C fan-forced.
Whisk eggs and then flours into chocolate mixture. Fold in Milkybars. Pour mixture into prepared pan. Smooth top. Bake for 25 minutes or until a skewer inserted in the centre comes out with crumbs clinging. Cool in pan. Serve.

OREO Cheesecake

2011-02-17T05:22:00.000-08:00

A little while ago in Hawaii, I visited a restaurant called 'The CheeseCake Factory' which had about 50 different types of cheesecakes! Being daring and not starting off with the 'original cheesecake' i dove straight in for the OREO Cheesecake and had it every night until I left back for Australia. I have found a similar recipe to this cheesecake and every bite reminds me of Hawaii. Please try!

1 pkg. (1 lb. 2 oz.) OREO Cookies, divided
1/4 cup (1/2 stick) butter, melted
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar
1 tsp. vanilla
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
4 eggs

PREHEAT oven to 325°F if using a silver 9-inch springform pan (or to 300°F if using a dark nonstick 9-inch springform pan). Place 30 of the cookies in resealable plastic bag. Flatten bag to remove excess air, then seal bag. Finely crush cookies by rolling a rolling pin across the bag. Place in bowl. Add butter; mix well. Press firmly onto bottom of pan.
BEAT cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, 1 at a time, beating just until blended after each addition. Chop or crush remaining cookies. Gently stir 1-1/2 cups of the chopped cookies into cream cheese batter. Pour over crust; sprinkle with the remaining chopped cookies.
BAKE 1 hour and 10 min. or until center is almost set. Cool. Refrigerate 3 hours or overnight. Cut into 16 pieces. Store leftover cheesecake in refrigerator.

Coconut-Mango Sticky Rice

2011-02-17T05:06:00.000-08:00

A delicious, coconutty creamy summer dessert

Ingredients

400g sticky rice

1 cup (250ml) coconut milk

1/3 cup (90g) white sugar

1 teaspoon salt

6 ripe yellow mangoes

2 tablespoons sesame seeds, toasted

1.	Soak the sticky rice for 5-8 hours or overnight.

2.	Drain the rice and steam in a sticky rice steamer or on the stove top.

3.	Put 3 tablespoons of the coconut milk into a small saucepan and cook until hot. Set aside.

4.	In a bowl mix the remaining coconut milk, sugar and salt until the sugar and salt are dissolved. Add the cooked sticky rice and fold the coconut milk in until mixed well. Let the rice stand covered for about 15 minutes.

5.	Meanwhile, cut the mango off the pits and skin. Slice the mango into strips and place on a platter.

6.	When the rice is finished resting, scoop the rice onto the platter next to the mango.

7.	Sprinkle the rice with the toasted sesame seeds and 3 tablespoons cooked coconut milk. Serve.

Pecan- Chocolate Gooey Butter Cake

2011-02-17T04:59:00.000-08:00

A delicious thick buttery cake topped with a delicious gooey pecan, chocolate chip and cream cheese topping. TO DIE FOR!

Ingredients

FOR THE BASE:
1 cup Plus 2 Tablespoons, All-purpose Flour
½ teaspoons Baking Powder
¼ teaspoons Baking Soda
¼ teaspoons Salt
¾ cups Packed Light Brown Sugar
4 Tablespoons Butter, Softened
1 whole Egg
1 whole Egg Yolk
1 teaspoon Vanilla
_____
FOR THE TOPPING:
2 ounces, weight Cream Cheese, softened
2 Tablespoons Light Corn Syrup
1 teaspoon Vanilla
6 Tablespoons Butter, Melted
½ cups Packed Light Brown Sugar
¼ teaspoons Salt
1 whole Egg Yolk
½ cups All-purpose Flour
½ cups Chopped Pecans
½ cups Semi-Sweet Chocolate Chips

Preparation Instructions

Heat the oven to 350 F and spray an 8×8-inch pan with non-stick cooking spray. Line the pan with parchment paper, leaving two inches hanging over the sides, and spray the paper with non-stick cooking spray.

In a medium bowl whisk together the flour, baking powder, baking soda, salt, and brown sugar until well blended. Add in the butter, egg, egg yolk, and vanilla and mix until smooth.

Turn the batter out into the pan and press it evenly into the pan. It will be quite thick.

In the same bowl beat together the cream cheese, corn syrup, vanilla, butter, brown sugar, salt, egg, and flour until smooth and lighter in color. Fold in the pecans and chocolate chips.

Carefully spread the topping over the base and bake for 35 to 40 minutes, or until the filling is puffed and the edges are set, but the center is just a little wobbly. Cool completely in the pan. Use the parchment to remove the bars from the pan and slice.

Enjoy!

Chocolate Cookies n Cream Cookies

2011-02-16T18:08:00.000-08:00

Cookies n Creme was always my favorite Ice Cream flavor as a kid, and lets face it.. nothing beats the delicious mix of vanilla and chocolate cookie bits. These cookies are more crisp around the edges and tender in the middle of the cookie which gives them the "melts in your mouth" kind of feel. My favorite thing to do with these cookies and to get two of them and place a scoop of vanilla or cookies and creme ice cream in between them - tastes amazing!

2 cups all purpose flour

1/2 cup cocoa powder

1/2 tsp salt

1 tsp baking soda

1/2 tsp baking powder

1 cup butter, room temperature

3/4 cup sugar

3/4 cup brown sugar

2 large eggs

1 tsp vanilla extract

3/4 cup dark chocolate chips

3/4 cup white chocolate chips

1 1/4 cups chopped oreo-type cookies

Preheat oven to 350F. Line a baking sheet with parchment paper.

In a medium bowl, sift together flour, cocoa powder, salt, baking soda and baking powder.

In a larger bowl, cream together butter and sugars. Beat in eggs one at a time, followed by vanilla extract. With the mixer on low speed or by hand, stir in the flour mixture, mixing just until no streaks of dry ingredients remain. Stir in chocolate and crushed cookies until evenly distributed.

Drop 1-inch balls of dough onto prepared baking sheet, allowing a little room for cookies to spread.

Bake for 9-11 minutes, until cookies are set at the edges.

Cool on baking sheet for 2-3 minutes, then transfer to a wire rack to cool completely.

Makes about 3 1/2 dozen cookies.

Peanut Butter Cup Chocolate Cake

2011-02-16T18:05:00.000-08:00

This cake has the most delicious chocolate flavour and is a really moist cake! The Peanut butter filling is silky and if your not a peanut butter fan, it won't ruin the cake as the taste is quite subtle. The icing on the ice is best served hot! I made this cake when we were having visitors over and it was a HIT, the kids especially loved it and everyone was begging for the recipe!

1 1/2 cups all purpose flour

1/4 cup cocoa powder
1 cup sugar
1 tsp baking soda
1/2 tsp salt
1 cup buttermilk
1/4 cup butter, melted and cooled
1 tsp apple cider vinegar
1 tsp vanilla extract

Preheat oven to 350F. Line an 8-inch round cake pan with parchment paper and lightly grease.
In a large bowl, sift together flour, cocoa powder, sugar, baking soda and salt. Pour in the rest of the ingredients and stir until just combined. Pour into prepared pan.
Bake for 45-50 minutes, until a tester comes out clean or with only a few moist crumbs attached.
Allow cake to cool in pan for 10 minutes, then turn out onto a wire rack. Remove parchment circle from cake, then reinvert cake on rack to cool completely before filling.

Peanut Butter Filling
1/4 cup butter, room temperature
1/3 cup peanut butter, crunchy or smooth
2/3 cup confectioners’ sugar
1/4 tsp salt
1 tbsp milk

Combine all ingredients in a medium bowl and blend together with an electric mixer until smooth. Add a little extra confectioners’ sugar if necessary (Some peanut butters are less thick than others).
Cut cooled cake in half with a serrated knife, and spread peanut butter filling between the layers. Drizzle with melted chocolate (3-oz dark or milk), if desired.
Serves 8-10

Ice Cream Brownie With Fudge Sauce

2011-02-16T17:13:00.000-08:00

Ingredients (serves 6)

300g dark chocolate, chopped
250g unsalted butter, cubed
1 cup (200g) brown sugar
4 eggs, whisked
1 tsp vanilla essence
1 cup (100g) Californian walnuts, finely chopped
1 cup (150g) plain flour
2 tbs cocoa powder, sifted
6 individually wrapped ice cream slices
Icing sugar, to dust
Chocolate fudge sauce
300ml carton cream
200g dark chocolate, chopped
1/3 cup (70g) brown sugar
20g butter

Method

Preheat oven to 170°C. Line two 16cm x 26cm (base) slab pans with non-stick baking paper.
Melt chocolate and butter in microwave on Medium/50% power.
When cool, add sugar, eggs and vanilla. Mix well. Mix in walnuts, flour and cocoa. Pour into the pans. Bake 15 minutes or until crumbs cling to an inserted skewer. Let cool completely.
For the fudge sauce, melt all ingredients in a saucepan over low heat. Simmer for 5 minutes until thickens slightly.
To serve, place 6 x 8cm rectangles of brownie on each plate. Top with an ice cream slice and another brownie slice. Dust with icing sugar. Spoon over hot sauce and serve immediately.

Snickers Brownie

2011-02-16T17:10:00.000-08:00

Makes

Ingredients

150g butter, chopped
200g dark chocolate, chopped
3/4 cup caster sugar
2 eggs, lightly beaten
1 cup plain flour, sifted
1/4 cup self-raising flour, sifted
2 x 60g Snickers chocolate bars, cut into 1cm cubes

Method

Grease a 3cm-deep, 18cm x 28cm (base) slice pan. Line with baking paper, allowing a 2cm overhang at long ends.
Place butter, dark chocolate and sugar in a saucepan over medium heat. Cook, stirring occasionally, for 3 to 5 minutes or until chocolate has melted. Set aside for 15 minutes to cool. Preheat oven to 180°C/160°C fan-forced.
Whisk eggs and then flours into chocolate mixture. Fold in Snickers. Pour mixture into prepared pan. Smooth top. Bake for 25 minutes or until a skewer inserted in the centre comes out with crumbs clinging. Cool in pan. Serve.

Notes

Variation: You could use 2 x 80g Cherry Ripe chocolate bars instead of Snickers.

Brownie Special!

2011-02-16T17:09:00.000-08:00

It is 11.00am and I'm meant to be at the gym, but instead I am searching for my favorite brownie recipes! Out of all the sweets in the world, Brownies are the one thing I always craze the most and nothing beats these recipes I am about to post to you.

Snickers Brownie

Ice Cream Brownie with Fudge Sauce

Eat your heart out! ♥

Chocolate Marshmallow fluff cupcakes

2011-02-16T01:22:00.000-08:00

Hope your enjoy mscreativecakes! who requested a recipe that contained marshmallow fluff. If you have any recipe requests feel free to comment me!

115g unsalted butter, at room temperature
130g white granulated sugar
3 large eggs
1 teaspoon vanilla extract
170g plain flour
200g milk chocolate, melted
60g cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon salt
40ml milk
1 teaspoon vanilla extract
Marshmallow Fluff
100g milk chocolate, melted

1. Preheat the oven to 175C and line a muffin tin with liners.
2. Cream the butter and the sugar together in a large bowl until light and fluffy, this should take about 3 minutes. Add the eggs one at a time, beating well after each addition. Stir in the melted chocolate until well incorporated into the mixture.
3. In a separate bowl combine the flour, baking powder, cocoa powder and salt. Add the dry ingredients to the butter and egg mixture, alternating with the milk.. Beat in slowly until just combined, be careful not to overbeat!
4. Fill the muffin liners and bake for 18-20minutes or until a toothpick is inserted into the middle and comes out clean. Allow to cool in muffin tin for 5 minutes and then turn out onto a wire rack until completley cool.
5. Top with a spoonful of marshmallow fluff and drizzle with the melted chocolate.

Chocolate Haystacks

2011-02-16T00:54:00.000-08:00

I still buy these things at my local connivence store whenever i have a spare dollar, usually going for the white chocolate coated haystacks, but i decided to change my ways and try making my haystacks and this time try them in milk chocolate! These things are so easy to make and are a healthier choice of junk food as opposed to your normal chocolate bars. Feel free to send me a comment on how these tasted :)

Yield: TBD (I didn’t count and will update when I make them again)

6 ounces butterscotch chips

6 ounces semi-sweet chocolate chips

3 to 4 cups dry chow mein noodles

Line sheets of wax paper on kitchen counter or on large cookie sheets.

In a medium heavy saucepan, melt the butterscotch and chocolate chips over low heat, stirring frequently. When chips are almost completely melted, remove pan from heat and continue to stir until smooth. Stir in the chow mein noodles, combining until all noodles are covered with the chocolate mixture.

Drop by tablespoons onto wax paper and let cool until hardened. Store in an airtight container, with sheets of wax paper in between each layer to avoid cookies sticking together.

Source: Pennies Original

Devil's Food White out Cake

2011-02-15T19:54:00.000-08:00

I used to eat this cake once every blue moon at my grandmother's house as a treat and i would always sneak a few extra pieces and end up making my self sick! This cake is definitely deadly but WORTH IT!

Makes makes 12 servings

For the cake

1 1/3 cups all-purpose flour

1/2 cup unsweetened cocoa powder

3/4 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon salt

1 1/4 sticks (10 tablespoons) unsalted butter, at room temperature

1/2 cup (packed) light brown sugar

1/2 cup sugar

3 large eggs, at room temperature

1 teaspoon pure vanilla extract

2 ounces bittersweet chocolate, melted and cooled

1/2 cup buttermilk or whole milk, at room temperature

1/2 cup boiling water

4 ounces semisweet or milk chocolate, finely chopped, or 2/3 cup store-bought mini chocolate chips

For the filling and frosting

1/2 cup egg whites (about 4 large)

1 cup sugar

3/4 teaspoon cream of tartar

1 cup water

1 tablespoon pure vanilla extract

GETTING READY: Center a rack in the oven and preheat the oven to 350 degrees F. Butter two 8-x-2-inch round cake pans, dust the insides with flour, tap out the excess and line the bottoms with parchment or wax paper. Put the pans on a baking sheet.

TO MAKE THE CAKE: Sift together the flour, cocoa, baking soda, baking powder and salt.

Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter on medium speed until soft and creamy. Add the sugars and continue to beat for another 3 minutes. Add the eggs one by one, beating for 1 minute after each addition. Beat in the vanilla; don't be concerned if the mixture looks curdled. Reduce the mixer speed to low and mix in the melted chocolate. When it is fully incorporated, add the dry ingredients alternately with the buttermilk, adding the dry ingredients in 3 additions and the milk in 2 (begin and end with the dry ingredients); scrape down the sides of the bowl as needed and mix only until the ingredients disappear into the batter. At this point, the batter will be thick, like frosting. Still working on low speed, mix in the boiling water, which will thin the batter considerably. Switch to a rubber spatula, scrape down the bowl and stir in the chopped chocolate. Divide the batter evenly between the two pans and smooth the tops with the rubber spatula.

Bake for 25 to 30 minutes, rotating the pans at the midway point. When fully baked, the cakes will be springy to the touch and a thin knife inserted into the centers will come out clean. Don't worry if the tops have a few small cracks. Transfer the cake pans to a rack and cool for about 5 minutes, then run a knife around the sides of the cakes, unmold them and peel off the paper liners. Invert and cool to room temperature right side up. (The cooled cake layers can be wrapped airtight and stored at room temperature overnight or frozen for up to 2 months.)

When you are ready to fill and frost the cake, inspect the layers. If the cakes have crowned, use a long serrated knife and a gentle sawing motion to even them. With the same knife, slice each layer horizontally in half. Set 3 layers aside and crumble the fourth layer; set the crumbs aside.

TO MAKE THE FILLING AND FROSTING: Put the egg whites in a clean, dry mixer bowl or in another large bowl. Have a candy thermometer at hand.

Put the sugar, cream of tartar and water in a small saucepan and stir to combine. Bring the mixture to a boil over medium-high heat, cover the pan and boil for 3 minutes. Uncover and allow the syrup to boil until it reaches 242 degrees F on the candy thermometer. While the syrup is cooking, start beating the egg whites.

When the syrup is at about 235 degrees F, begin beating the egg whites on medium speed with the whisk attachment or with a hand mixer. If the whites form firm, shiny peaks before the syrup reaches temperature, reduce the mixer speed to low and keep mixing the whites until the syrup catches up. With the mixer at medium speed, and standing back slightly, carefully pour in the hot syrup, pouring it between the beater(s) and the side of the bowl. Splatters are inevitable — don't try to scrape them into the whites, just carry on. Add the vanilla extract and keep beating the whites at medium speed until they reach room temperature, about 5 minutes. You should have a smooth, shiny, marshmallowy frosting. Although you could keep it in the fridge in a pinch, it's really better to use it right now.

TO ASSEMBLE THE CAKE: Put a bottom layer cut side up on a cardboard cake round or on a cake plate protected by strips of wax or parchment paper. Using a long metal icing spatula, cover the layer generously with frosting. Top with a second layer, cut side up, and frost it. Finish with the third layer, cut side down, and frost the sides and top of the cake. Don't worry about smoothing the frosting — it should be swirly. Now, cover the entire cake with the chocolate cake crumbs, gently pressing the crumbs into the filling with your fingers.

Refrigerate the cake for about 1 hour before serving. (If it's more convenient, you can chill the cake for 8 hours or more; cover it loosely and keep it away from foods with strong odors.)

SERVING: I think the cake is best at room temperature or just cool, but many people prefer it cold (the texture of the cake becomes fudgier after it has been refrigerated). No matter the temperature, the cake is so pretty it should be cut at the table, so bring it out on a platter and cut it into generous wedges using a serrated knife and a sawing motion.

STORING: The frosted cake can be stored in the refrigerator for up to 2 days; let it stand at room temperature for 30 minutes before serving, or longer if you have the time.

♥ The Bakery

OMG Peanut Butter Eggs

Choc Chip Cookie Dough Brownies

Brownie Pillows

Snowy street Ice-Cream

Raspberry, White Chocolate and macaroon pizza

Ingredients (serves 6)

Drool worthy Nutella blondies

Rich Chocolate Cupcakes with White Chocolate and Strawberry

Brownie Marble Cheesecake

The most amazing Homemade Twix Bars

Coconut Raffaello creamy cupcakes

Scrumptious Nutella Brownies

24 PIECE BROWNIE SAMPLER COMPETITION

Butterscotch Peanut Butter Marshmallow Hearts

Milky Bar Chocolate Fudge Brownies

OREO Cheesecake

Coconut-Mango Sticky Rice

Ingredients

Pecan- Chocolate Gooey Butter Cake

Ingredients

Preparation Instructions

Chocolate Cookies n Cream Cookies

Peanut Butter Cup Chocolate Cake

Ice Cream Brownie With Fudge Sauce

Ingredients (serves 6)

Chocolate fudge sauce

Method

Snickers Brownie

Makes

Ingredients

Method

Notes

Brownie Special!

Chocolate Marshmallow fluff cupcakes

Chocolate Haystacks

Devil's Food White out Cake