Archive for Baked Goodies

Guest Post| Two Simple Dessert Recipes

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There is nothing as perfect as finishing off a meal with friends or family with a scrumptious desert, though many desert recipes are far too complicated and involve far too much time in the kitchen. Here are two desert recipes that are not only delicious, they are simple to prepare. You can do most of the preparation in advance allowing you more time to spend with your guests. The first of these is an excellent tiramisu and the second is everybody’s favourite, an apple and vanilla tart. Making confectionery at home isn’t as hard as it sounds with the right ingredients. CotswoldFayre have a great selection of ingredients no matter how creative you want to get, but they deal in wholesale.

Tiramisu

 

image via www.sfcollection.org

Tiramisu is an Italian desert that almost begs to be eaten; in fact the word tiramisu is Italian for pick me up. It is said that the dish was first created in honour of  Cosimo III, the Grand Duke of Tuscany, during the seventeenth century, which is a little snippet of information to entertain your guests.

You will need a medium sized tub (about 500g) of double cream, a small tub (around 250g) of mascarpone cheese; a packet of sponge fingers; about 5 tablespoons of golden castor sugar; two teaspoonfuls of cocoa powder; a bar (about 25 g) of dark chocolate (around 70%);a cup of strong coffee (filtered or instant, though filtered is best); and a glass of Marsala (you can just buy a miniature bottle if you wish).

Method:

1)     Blend together the Marsala, the cream, the mascarpone, and the sugar.

2)     Dip half the sponge fingers in the coffee so that they are coated but not too much; you don’t want them to go soggy. After you have dipped each one place it in a shallow dish to form a single layer.

3)     Spoon over about half of the blended ingredients.

4)     Using a coarse grater, grate about three quarters of the chocolate evenly over the top.

5)     Dip the rest of the sponge fingers in the coffee and use these to build a second layer.

6)     Spoon the remainder of the blended ingredients over the top, and leave the dish in the fridge until just before you want to serve it.

7)     Remove from the fridge, dust with the cocoa powder, grate the rest of the chocolate on top, and serve.

 

Apple and Vanilla Tart

 

image via www.bbcgoodfood.com

Apple tarts and apple pies are nearly as old as the hills. The oldest known apple tart recipe “Tartys in Applis” dates back to the fourteenth century, though our recipe is a more modern take on this traditional desert.

The secret of an excellent apple tart lies in the apples that you use. You don’t want apples that are two sweet or those that become mushy when cooked. You need an apple that remains firm and keeps its favour, which should be slightly tart.  Tastes vary, but some of the best are Arthur Turner; Blenheim Orange; Bramley Seedling; Charles Ross; Grenadier; along with the more common Elstar;  Cox’s and Russets

You will need: 5 large apples of one of the varieties listed above; a packet of puff pastry (alternatively you could make your own, but nowadays pre-made pastry is excellent), a squozen lemon, about 25 g of butter diced; a tablespoon of caster sugar, a teaspoon of vanilla extract; three tablespoons of apricot conserve.

Method

1)     Roll the pastry out and trim into a circle with a diameter of about 35 cm and place it on a baking tray lined with greaseproof paper

2)     Core the apples and peel them then slice them thinly. Put them in a bowl and toss them in the lemon juice

3)     Spread the apples over the pastry leaving a rim of around 2 cm which should be turned up

4)     Sprinkle the top with the diced butter, sprinkle with the vanilla, and finaly with the caster sugar.

5)     Bake in a pre-heated oven at 220 C (fan 200 C) for about 20 minutes.

6)     Serve with vanilla ice cream, double or clotted cream or crème fraîche – totally scrumptious.

Awesome Banana Muffins

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Our friend gave us a bunch of table bananas and we forgot about them for two days.  They were so ripe the kids thoughts it’s best to just throw them away.  I searched for a banana muffin recipe online and I came across one that said “Awesome banana muffins”– ok, I thought this better  be awesome. LOL!  So I decided to give it a try, and I have to admit that it was great– creamy, and yup, awesome might be an appropriate term.   Here are our banana muffins!

For my readers, I will just copy-paste the recipe for you.

Banana Muffins (makes 12 muffins)

3 or 4 Large bananas, mashed (the more bananas the moister, so I use 4)

1/2 cup white sugar (original recipe calls for 1 cup, but I don’t like them too sweet)

1 slightly beaten egg

1/3 cup melted margarine or butter

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

1 1/2 cups flour

Mix the mashed banana, sugar, egg and margarine together. Set aside. In a separate bowl, mix together baking soda, baking powder, salt and flour. Mix wet and dry ingredients all together! Pour into greased muffin tins, and bake in 350 degrees F oven for approximately 20 minutes. Enjoy!

*These are much more flavourful the next day, and they freeze very nicely too!

*Also, if you like walnuts, you can throw a handful of those in there as well for some added flavour and texture, or try adding chocolate chips, or better yet, BOTH! Yum :-D

More more recipes, you can visit Cat’s site.

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Chocolate Crinkles

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Choco crinkles are very simple to do and are perfect with coffee. I made some tonight– Aside from blogging, baking also serves as my “me time.”

 

Here is the recipe for choco crinkles:

 

Ingredients:

3/4 cup oil

2 cups sugar (if you don’t want it too sweet, you can lessen it as you will also coat your crinkles with icing sugar later)

4 eggs

1 1/4  cups cocoa powder

2 tsp. vanilla

3 cups all-purpose flour

2  1/2 tsp. baking powder

1/2 tsp. salt

confectioner’s sugar

 

Directions:

Preheat oven to 350 degrees Fahrenheit or 177 degrees celcius.  Prepare two baking sheets

In a bowl, combine all the ingredients until well-blended.  Form the dough into 1-inch balls.  Roll in confectioners’ sugar then put them on the baking sheets.  Bake until cookie cracks on top.  Don’t overbake.  Center should be soft.

 

Yield:  3 dozens