hellomagazine.com's homepage, The place for daily celebrity news

The Recipe Room

Get your own blog on "The Recipe Room" Register here
follow us on: Facebook Twitter

Cover: Make your cake…and eat it

Recipes with eggs

02Jun 12

Peanut Butter Biscuits

Peanut Butter BiscuitsIf you like peanut butter, you’re going to love these chewy peanut butter biscuits!  As with most biscuits, they’re very easy to make and quite difficult to go wrong with.  I like to use smooth peanut butter for mine, but if you prefer to use the crunchy variety, that’ll work just fine as well.  I even tried using almond butter one time for a friend of mine who has a very bad peanut allergy and the result, while not as good as with peanut butter,  was still quite tasty and my friend was definitely thankful he could at least try them!

 

As with almost all biscuit recipes, it’s very important to let the mixture set in the fridge for at least an hour – the longer the better.  This helps to keep the biscuits from spreading out into a thin mess and running into each other.  If you have a really sweet tooth, you can  either try coating them in brown sugar before placing them on the baking sheet or serve with a scoop of peanut butter ice cream.  Whatever you do, keep a close eye on them while they’re baking; there’s nothing worse than waiting all that time for the dough to set and then burning to a crisp due to a distraction!

Ingredients: 

  • 230g unsalted butter
  • 200g granulated sugar
  • 150g brown sugar
  • 2 eggs, well beaten
  • 250ml peanut butter
  • 1 tsp vanilla extract
  • 250g all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt

Instructions:

  1. Preheat oven to 175ºC.
  2. Grease a baking sheet.
  3. Cream together the butter, granulated sugar and brown sugar.
  4. Add the eggs, peanut butter and vanilla and mix well.
  5. Sift together the flour, baking soda and salt in a separate bowl.
  6. Add the dry ingredients to the creamed mixture and blend well.
  7. Cover the mixture with plastic wrap and refrigerate for 1 hour.
  8. Shape into 4 cm balls and arrange on the greased baking sheet, leaving 5cm between each ball.
  9. Press down on each ball with a fork until it’s about half its original thickness.
  10. Bake in the preheated oven for 10-12 minutes or until the biscuits are lightly browned around the edges.
  11. Turn out onto a wire cooling rack.

Prep Time: 10 minutes + 1 hour setting

Cooking Time: 12 minutes

Serves: 4

Difficulty: Medium

Continue reading
30May 12

Banana Bread

Banana BreadWe buy and eat a LOT of bananas at my home, but no matter how hard we try, we never seem to be able to eat them all before they start to turn brown and mushy.  Some people claim to like them that way, but I’m definitely not one of them!  So what better solution to the mushy banana problem than making banana bread!?

 

The loaf is a breeze to prepare and the result, frankly, is out of this world!  The outer crust seems to somehow soak up a higher sugar content and turns into a sweet and crunchy delight, while the inside stays incredibly moist and chewy and almost melts on your tongue.  Plus, it’s made out of bananas, so it can’t be too fattening! At least that’s what I like to tell myself as I wolf down my third piece…

The bananas don’t necessarily have to be brown and mushy for this recipe to work, but they do have to be fully ripe.  Green ones will definitely ruin the effect.  Your best bet is to do like me and buy lots of yellow bananas to eat alone or in blueberry and banana smoothies, but whenever the extras start to go bad, you’ve got the perfect excuse to make yourself a (relatively) healthy dessert!  The loaf freezes very well too, so go ahead and double or triple the recipe and stick the extras in the freezer for later.

Ingredients:

  • 3 very ripe bananas
  • 200g granulated sugar
  • 1 beaten egg
  • 185g flour
  • 1/2 tsp salt
  • 1 tsp baking soda
  • 4 tbsp melted butter
  • 1/2 tsp cinnamon

Instructions:

  1. Preheat oven to 175ºC.
  2. Butter and flour a 21cm x 10cm loaf pan.
  3. In a large mixing bowl, mash the bananas into the sugar with a fork or potato masher.
  4. Add the egg and mix well.
  5. Sift together the flour, salt, baking soda and cinnamon in a separate bowl.
  6. Stir the flour mixture into the banana mixture and mix well.
  7. Pour the mixture into the buttered and floured loaf pan.
  8. Bake in the preheated oven for 60 minutes or until a fork inserted in the centre comes out clean.

Prep Time: 5 minutes

Cooking Time: 60 minutes

Serves: 4

Difficulty: Easy

Continue reading
22May 12

Upside-Down Maple Cake

Upside-down Maple cakeIf you thought that maple syrup was only good for drizzling over your pancakes, then get ready for this one!  This upside-down maple cake is chock-full of scrumptious maple syrup and rich double cream, and while it may not be the best thing for your waistline, it’ll definitely get your taste buds tingling and your stomach rumbling as you wait for it to bake!

The hardest part of making an upside-down cake is turning it over.  Make sure you separate the cake well from the edges before flipping and shake the pan a little to help loosen it from the bottom.  If you want to play it extra safe, you can try greasing the pan before adding the ingredients.  This shouldn’t be necessary, however, as the maple syrup forms a natural barrier between the cake and the pan.

When you get a little practice with the flip, try this apple tarte tatin.

If you want to make the presentation even fancier, try sprinkling some pecan halves or chopped walnuts on top before serving.  Good luck and good baking!

Ingredients:                                        

  • 250ml pure maple syrup
  • 2tbsps butter, softened
  • 3tbsps granulated sugar
  • 1 large egg, well beaten
  • 125g sifted all-purpose flour
  • 2tsps baking powder
  • 1/4tsp salt
  • 125ml whole milk
  • 250ml double cream
  • 20g icing sugar

Instructions:

  1. Preheat the oven to 190ºC.
  2. Heat the syrup to boiling and pour it into a 15cm by 25cm, 5cm deep glass baking dish.
  3. Cream the butter and sugar until they are light and fluffy.
  4. Beat the egg into the creamed butter.
  5. Sift together the flour, baking soda and salt in a separate bowl.
  6. Sift into the butter mixture a third at a time, alternating with additions of milk.
  7. Pour the batter onto the hot maple syrup.
  8. Bake in the preheated oven for 25-30 minutes or until a knife inserted in the centre of the cake comes out clean.
  9. Let the cake cool for 10 minutes.
  10. Run a knife around the edges of the pan to loosen the cake and then flip it out onto a hot platter.
  11. Sprinkle the icing sugar over the cake.
  12. Cut into portions and serve with the double cream, lightly whipped if you prefer.

Prep Time:  10 minutes

Cooking Time:  25-30 minutes

Serves:  6

Difficulty:  Medium

Continue reading
07May 12

Apple Cake

Apple CakeThis  apple cake recipe is delicious warm from the oven, but also makes for a good breakfast the next day. You can serve the cake plain or add a scoop of whipped cream, crème fraîche or ice cream for extra enjoyment, or you could even drizzle some caramel sauce or condensed milk over the top.

You can use any type of apples in season. Personally, I like to use a mixture of different varieties of apples. The recipe calls for 4, so why not use 4 different kinds? The cake will taste a little bit different every time, but that’s really the great thing about it!   The cake can be stored in a covered container in the refrigerator for up to 4 days. (Also try this apple tart tatin recipe.)

Ingredients:

  • 300g plus 2 tablespoons granulated sugar
  • 2 teaspoons cinnamon
  • 250g chopped walnuts
  • 6 eggs
  • 125ml vegetable oil
  • 4 tablespoons lemon juice
  • Grated rind of 1 lemon
  • 1tsp vanilla extract
  • 250g flour
  • 2 teaspoons baking powder
  • 4 apples, cored, peeled, and thinly sliced (about 1 litre)
  • 1 litre vanilla ice cream

 

Instructions:

  1. Preheat oven to 175ºC.
  2. Line a 23cm circular pan with baking parchment. Set aside.
  3. In a small bowl, combine 2 tablespoons sugar with the cinnamon. Set aside.
  4. In an electric mixer set on medium speed, mix the eggs, 300g granulated sugar, the oil, lemon juice, lemon rind and vanilla.
  5. On low speed, add the flour and baking powder. Continue mixing until the batter is smooth.
  6. Pour the apples and walnuts into the batter and mix well.
  7. When all blended together, gently fold the batter into the prepared pan.
  8. Smooth it out so that it lies evenly, with no apples peeking out from the top.
  9. Next, top and sprinkle with the cinnamon and sugar.
  10. Bake for 60 to 65 minutes, or until a tester comes out clean.
  11. Remove from the oven and cool in the pan on wire cooling rack. Make sure that the cake is very cool before you remove it from the pan.
  12. Discard the baking parchment and serve, preferably with a scoop of vanilla ice cream.

Prep Time:  15 minutes

Cooking Time:  65 minutes

Serves:  10

Difficulty:  Medium

Continue reading
03May 12

Orange and Plum Cake

Orange and plum cakeThis tender orange and plum cake goes great with a cup of tea, and some my family members have even been known to eat it for breakfast when they think I’m not looking!  The tartness of the dried plums contrasts nicely with the sweetness of the orange, and the lack of frosting makes it just perfect for dipping in milk or tea or whatever your beverage of choice happens to be. (Not a fan of oranges? Try this apple and plum pudding.)

For a truly decadent taste experience, try it with a glass of Baileys or Kahlua.  You can dip a slice right in your glass if you want, or else do as I do: heat the liqueur for a few seconds in the microwave and drizzle over the sponge. Yum!

Ingredients:

  • 115g plus 3 tablespoons  butter, softened
  • 125g icing sugar
  • 2 eggs
  • 1/2 teaspoon vanilla extract
  • 95g cake flour
  • 1/2 teaspoon baking powder
  • Grated rind of 1 orange
  • 1 medium orange, peeled and cut into small pieces
  • 250g dried plums, coarsely chopped
  • Icing sugar for dusting

 

Instructions:

  1. Preheat the oven to 175ºC.
  2. Line a bread pan with baking parchment and set aside.
  3. In an electric mixer on medium speed, cream the butter and icing sugar until blended.
  4. Scrape down the sides of the bowl with a rubber spatula.
  5. Add the eggs, one at a time, beating well after each egg.
  6. Add the vanilla extract.
  7. On low speed, gradually add the flour, baking powder and orange rind. Mix just until blended.
  8. Stir in the orange pieces and plums.
  9. Spoon the batter into the prepared pan.
  10. Bake in the preheated oven for 50 to 55 minutes, or until a tester inserted into the centre of the cake comes out clean. Remove from the oven.
  11. Cool cake in pan on wire rack for 10 to 15 minutes. Remove from the pan and continue cooling cake on wire rack until cool.
  12.  Remove and discard the baking parchment.
  13.  Dust the top of the cooled cake with icing sugar.
  14.  Store the cake at room temperature, wrapped in aluminium foil or clingfilm.
  15.  Can be frozen for later use.

Prep Time:  20 minutes

Cooking Time:  55 minutes

Serves:  6

Difficulty:  Easy

Continue reading
30Apr 12

Gumdrop Cake

Gumdrop CakeAnother Canadian recipe I learned from my great-aunt, this gumdrop cake,  is apparently a traditional Christmas cake over there.  We usually visited her in the summer, but luckily this cake freezes very well, so she always made sure to save some for us when we visited.

The cake is far from healthy, and I imagine it’s quite fattening, but what do you expect from a cake full of fruit gums?!  In any case, it’s sinfully delicious and a great treat for the little ones – and the older ones too!

My great-aunt’s recipe calls for sugar-coated gumdrops, but I can’t usually find that kind at my local shops and usually just substitute the regular kind.  I don’t think the difference is really noticeable, even though a Canadian might disagree with that assumption.

The cake is sweet enough on its own and doesn’t require any frosting, just make sure you don’t leave it in the oven too long as it’s best when the sponge is nice and moist.

Ingredients:

  • 227g butter
  • 400g granulated sugar
  • 375g flour
  • 4 eggs
  • 250ml milk
  • 2 rounded teaspoons baking powder
  • 2 teaspoons lemon extract
  • 500ml gumdrops

Instructions:

  1. Preheat the oven to 180ºC.
  2. Butter and flour a tube cake pan.
  3. Beat the butter and sugar until they’re light and fluffy.
  4. Add the eggs and beat well.
  5. Add flour and baking powder alternately with milk – beginning and ending with flour.
  6. Add the lemon extract.
  7. Cut the gumdrops into small pieces and coat with a little flour.
  8. Fold the gumdrops into the batter.  The batter should be very stiff to avoid the gumdrops sinking to the bottom during baking.  Add a little more flour if necessary.
  9. Pour the batter into the greased and floured tube cake pan.
  10.  Bake for 1 hour or until a knife inserted into the centre of the cake comes out clean.

For more seasonal ideas, try this Christmas cake recipe.

 

Prep Time:  15 minutes

Cooking Time:  60 minutes

Serves:  8

Difficulty:  Medium

Continue reading
25Apr 12

Banana Cake with Orange Frosting

Banana cake with orange frostingA few weeks ago, a friend of mine asked me to make a cake for her daughter’s birthday party,  but it turned out that her daughter didn’t like chocolate, vanilla, or any of the other typical birthday cake flavours.  At first I was at a bit of a loss about what to make, but after a bit of thinking, inspiration struck.  This banana cake with orange frosting was the result, and her daughter absolutely loved it!

The cake is really just a traditional banana bread recipe, but doubled and baked in a round tube pan instead of its usual rectangular shape.  The frosting is cream cheese-based and flavoured with the juice and rind of a fresh orange.  If you don’t happen to have any fresh oranges at hand, you can substitute with store-bought orange juice.  It won’t be quite as tasty and tangy, but it’ll do in a pinch.

If you prefer veggies over fruits, you can try this carrot cake recipe, which tastes very similar and is absolutely delicious!

Ingredients:

For the sponge:

  • 6 very ripe bananas
  • 400g granulated sugar
  • 2 beaten eggs
  • 370g flour
  • 1tsp salt
  • 2tsp baking soda
  • 8tbsp melted butter
  • 1tsp cinnamon

For the frosting:

  • 200g of cream cheese
  • 320g (2 ½ cups) of icing sugar
  • Juice from one medium orange
  • 1tsp orange zest

Instructions:

For the sponge:

  1. Preheat oven to 175ºC.
  2. Butter and flour a 27cm diameter round tube cake pan.
  3. In a large mixing bowl, mash the bananas into the sugar with a fork or potato masher.
  4. Beat in the eggs and mix well.
  5. Sift together the flour, salt, baking soda and cinnamon in a separate bowl.
  6. Stir the flour mixture into the banana mixture and blend well.
  7. Pour the mixture into the buttered and floured pan.
  8. Bake in the preheated oven for 60 minutes or until a knife inserted in the side comes out clean.

For the frosting:

  1. Combine all the ingredients and blend very well, either by hand or with an electric mixer.
  2. Cool the icing in the refrigerator for at least an hour.  If it is too runny, add more icing sugar.
  3. Spread the frosting over the cooled cake and serve.

Prep Time:  15 minutes

Cooking Time:  60 minutes

Serves:  10-12

Difficulty:  Medium

Continue reading
24Apr 12

Mint Chocolate Cake with Almond Frosting

Mint chocolate cake with almondsChocolate and mint, it’s a combination made in heaven!  This mint chocolate cake with almond frosting is so delicious it’s hard to resist a second or even third serving, so if you’re watching your waistline, you’ve been warned! (Also try these chocolate lava cakes.)

I used to make this sponge with mint chocolate frosting too, but I eventually had to admit it was too rich even for my taste and decided to try almond flavour frosting instead.  I think the result speaks for itself, so get baking and let me know what you think!

Ingredients:

For the sponge:

  • 220g butter
  • 600g granulated sugar
  • 3tbsp instant coffee granules
  • 2tsp coffee liqueur
  • 3 eggs
  • 285g cake flour
  • 2tsp baking powder
  • 1/4tsp salt
  • 250g cocoa powder
  • 315ml buttermilk
  • 2tbsp fresh mint  leaves

For the frosting:

  • 375g icing sugar
  • 6tbsp unsweetened cocoa powder
  • 60ml water
  • 1tsp almond extract
  • 20g almond shavings

Instructions:

For the sponge:

  1. Preheat the oven to 175ºC.
  2. Grease and flour a 23cm cake pan or line with parchment paper. Set aside.
  3. In an electric mixer on medium speed, cream the butter until light and fluffy.
  4. Gradually add the sugar and beat until it turns light in colour.
  5. Add the coffee granules and liqueur and mix well.
  6. Add the eggs, one at a time, beating well after each addition.
  7. In a medium bowl, combine the flour, baking powder, salt and cocoa powder.
  8. Add this flour mixture to the butter mixture alternately with the buttermilk, beginning and ending with the flour mixture.
  9. Stir in the mint leaves. Mix until just blended.
  10. Pour the batter into the prepared pan.
  11.  Bake in the preheated oven for 1 hour and 10 minutes, or until a knife inserted into the centre of the cake comes out clean.
  12. Remove the cake from the oven and cool in its pan on wire cooling rack for 10 to 15 minutes.
  13. Carefully remove the cake from the pan and continue to cool on the wire rack.
  14. Remove and discard the baking parchment.

For the frosting:

  1. Blend the icing sugar, almond extract, cocoa powder and water with an electric mixer until just blended.
  2. Beat on medium speed until thick and smooth.
  3. Spread on the cooled cake with a spatula.
  4. Sprinkle the almond shavings on top.
  5. Serve immediately.

Prep Time:  15 minutes

Cooking Time:  70 minutes

Serves:  10

Difficulty:  Medium

Continue reading
18Apr 12

Yellow Layer Cake with Orange Chocolate Frosting

Yellow layer cake with orange chocolate frosting

This yellow layer cake with orange chocolate frosting is a small variation on your typical yellow sponge cake.  I was getting a bit bored of plain old chocolate or vanilla frosting and decided to get a bit more adventurous.  Of course, if you prefer, you can just make the sponge and use whatever frosting you prefer, but where’s the fun in that?!

This recipe uses only two layers of sponge cake, but I sometimes use three, depending on your mood. You could also make fun shapes, like in this chocolate orange Valentine’s cake.

Ingredients:

For the sponge:

  • 4 eggs, whites separated from yolks
  • 225g butter, softened
  • 400g granulated sugar
  • 240g cake flour
  • 2tsp baking powder
  • 1/4tsp salt
  • 250ml milk

 

For the frosting:

  • 125g cream cheese
  • 315g icing sugar
  • 125g cocoa powder
  • 1tsp vanilla extract
  • 3tbsp orange juice
  • Grated rind of 1 orange

 

Instructions:

  1. Preheat the oven to 175ºC.
  2. Grease and flour two 25cm round cake pans, or line them with baking parchment and set aside.
  3. In an electric mixer with a wire whisk attachment, beat the egg whites until they are soft but not dry. Set aside.
  4. With the electric mixer on medium speed, cream the butter and gradually add the granulated sugar, beating until light in colour.
  5. Mix in the vanilla extract.
  6. Add the egg yolks, one at a time, beating well after each addition.
  7. In a separate bowl, combine the flour, baking powder and salt.
  8. Add the flour mixture to the butter mixture alternately with the milk, beginning and ending with the flour mixture. Mix until batter is smooth.
  9. Carefully fold the flour mixture into the egg whites.
  10.  Pour the batter into the prepared pans and bake for 25 to 30 minutes, or until a knife inserted into the centre of the cake comes out clean.
  11.  While the cake is baking, prepare the frosting as follows:
    • Mix all the ingredients together by hand or with an electric mixer, setting aside just a pinch of the grated orange rind.
    • If the icing is too runny, add a little more icing sugar until the desired consistency is achieved.
    • Refrigerate until you’re ready to frost the cake.
  1.  Remove the pans from the oven and place on a wire cooling rack for 5 to 10 minutes.
  2.  Carefully remove the cakes from the pans and continue to cool on the wire racks. Remove and discard parchment before decorating.
  3.  When cool, frost with the orange and chocolate frosting you prepared earlier and sprinkle over the remaining orange rind. Slice and serve.

 

Prep Time:  30 minutes

Cooking Time:  30minutes

Serves:  10

Difficulty:  Medium

Continue reading
04Apr 12

Poached Pineapple Upside-Down Cake

Pineapple upside down cakeLately I’ve been trying to get away from standard chocolate and white cake varieties and getting more into fruit-based cakes, like this almond cake with orchard fruits.  I guess I’m trying to fool myself into thinking they’re a bit healthier, which they are, albeit only slightly!  This poached pineapple upside-down cake is one of the more difficult ones I’ve tried and I have to admit that my first attempt didn’t turn out very well.  However, I gave it another try and it came out beautifully!  The poached pineapple offsets the brown sugar and pecans perfectly and its appearance is quite impressive too.

So arm yourself with patience and give this one a try. You won’t be disappointed with the result!

Ingredients:

For the poached pineapple:

  • 5 fresh pineapple slices, poached and drained.
  • 400g granulated sugar
  • 200ml water
  • 50ml strained orange juice

For the sponge:

  • 200g granulated sugar
  • 6tbsp hot milk
  • 2 eggs, yolks separated from whites, whites stiffly beaten
  • 125g flour, sifted
  • 1tsp vanilla extract
  • 8tbsp butter
  • 200g brown sugar
  • 65ml pecans, chopped into small pieces
  • 5 maraschino cherries

Instructions:

  1. Preheat the oven to 180ºC.
  2. To poach the pineapple, stir the sugar and water together in a deep, heavy saucepan over medium heat until the sugar dissolves.  Use a dampened pastry brush to wipe down any stray sugar crystals that stick to the sides of the pan.  When the sugar has dissolved, bring the syrup to the boil.  Add the pineapple slices and simmer for 5 minutes.  Drain and set aside.
  3. Gradually add half of the granulated sugar and all the milk to the egg yolks, beating steadily.
  4. Thoroughly mix in the rest of the granulated sugar, the flour and the vanilla extract.
  5. Fold in the beaten egg whites.
  6. Melt the butter in a large frying pan (about 23cm in diameter) over medium heat.
  7. Add the brown sugar and blend well.
  8. Remove the frying pan from the heat and arrange the pineapple slices and pecans symmetrically on top of the butter and sugar mixture. Place one cherry in the middle of each pineapple slice.
  9. Cover these ingredients with the batter and place the pan in the preheated oven.
  10. Bake for 25-30 minutes or until a knife inserted into the centre comes out clean.
  11. Flip the cake out immediately onto a serving dish.
  12. Let the cake cool before serving.

Prep Time:  25 minutes

Cooking Time:  30 minutes

Serves:  8-10

Difficulty:  Difficult

Continue reading