Amazing Omelettes

Amazing Omelettes
-Alyssa Griffeth-


Ingredients:
eggs, beaten
salt and pepper
breakfast sausage, cooked and cut into pieces
bacon, cooked and crumbled
avocado, sliced
fresh tomatoes, diced
cheddar cheese, shredded
salsa
sour cream
green Tabasco sauce (optional and delicious)


Basically, pour the eggs into the skillet and cook like you would normally cook an omelet. Add salt, pepper, sausage, bacon, avocado, tomatoes, and cheese onto half of the omelet. Fold over and cook until cheese is melted. Serve topped with cheddar cheese, tomatoes, avocados, salsa, sour cream, and Tabasco sauce.

The recipe was copied directly from cookingalamode

Blender French Toast with Coconut Syrup

The texture of of the french toast was fabulous-- I think the flour made it really unique, and they weren't too eggy at all (I can't stand eggy french toast!). Also, I loved that the batter was completely lump-free, thanks to the blender. On top of all that, the syrup was SO good, and made me feel like I was eating breakfast in Hawaii! This recipe is definitely a keeper! (But I do think I'll serve it with berries and whipped cream next time.)


Blender French Toast with Coconut Syrup
-Alyssa Griffeth-


Ingredients:
4 eggs
1 c. milk
1/4 tsp. salt
2 tsp. vanilla
1/4 c. + 2 T. flour
1 lg. loaf French bread, sliced thick (about 12-13 slices)

In blender, combine all ingredients except bread. Blend until mixture is lump-free. Transfer to a shallow bowl.

Quickly dip both sides of bread in mixture and place on greased, hot skillet (heated to 325 degrees). Flip over when browned. Serve with hot Coconut Syrup.


Coconut Syrup
1/2 c. butter
¾ c. buttermilk
1 c. sugar
½ tsp. baking soda
1 tsp. coconut extract


Place butter, buttermilk and sugar in a medium saucepan. Stir over medium heat until butter melts and sugar dissolves. Bring to a boil and boil one minute.

Remove from heat and add baking soda and extract, stirring constantly. It will bubble up, so if your pot is small, hold it over the sink to avoid spillage. Continue to stir syrup and let it rest for a few minutes before serving. Serve over almost any breakfast food: waffles, pancakes, French toast, crepes, etc.

The recipe and image were copied directly from cookingalamode

Mexican Chicken Soup

This is one of my favorite soups of all time. It has some great kick, but can easily be toned down by adding sour cream to each serving or swapping out the spicy V8 juice for part regular. My kids LOVE it spicy though! We love serving this to big groups because its fun to have a soup bar with lots of different topping options (see below for details).

NOTE: I usually sauté the ingredients in step one, and then dump everything in the crockpot so it can cook all day, but it works just as well made over the stove. And, in case you're a fan of leftovers, this soup tastes even BETTER the next day!


Mexican Chicken Soup
-Cheryl O.-

Saute for about five minutes:
1 onion
1 7oz. can chopped green chilies
2 crushed garlic cloves
2 T. oil

Then add:
1 28 oz. can crushed/diced tomatoes ( I like the ones with green chilies)
3 cups V8 juice (I like to use 2 cups of Spicy V8 and 1 cup of regular V8)
2 cups beef broth
1 tsp. cumin
1 tsp. chili powder
1 T. Worcestershire sauce
5 chicken breasts, cooked and shredded
2 cups frozen sweet white corn (or 2 cans of sweet corn)

Bring to a boil and simmer a couple hours to bring out flavors. Serves 6.

Serve with toppings such as: chopped green onion, grated cheese, sour cream, avocado, black olives, and tortilla strips.

The recipe and image were copied directly from cookingalamode

Broccoli Cheese Soup

Broccoli Cheese Soup
-Alyssa Griffeth-

Ingredients:
1 can chicken broth
1 small onion, diced
1/3 c. flour
¼ c. butter
Pepper to taste (I used about 1/2 teaspoon)
2 c. milk (I used 1% with great results)
1 ½ c. shredded cheddar cheese (sharp)
½ c. shredded swiss cheese
1 lg. head steamed chopped broccoli (chopped VERY small)

Directions:
Simmer chicken broth and chopped onion for 15-20 minutes in a covered small saucepan, until onions are soft. Heat milk in microwave for 1-2 minutes. In a separate medium-sized stockpot, melt butter then add flour and pepper. Cook together for a couple of minutes, then whisk in warmed milk.

Stir and heat together on medium-high heat until soup starts to thicken. Next add chicken broth and continue to stir until well blended. Add cheeses and steamed broccoli. Serve immediately. Makes approximately 4 servings in bread bowls.

The recipe and image were copied directly from cookingalamode

Corn Cakes with Avocado Relish

Although these sound unique, Corn Cakes are a family favorite!  They are so full of flavor, and make a perfect sweet, summery meal.  Even my kids can't resist dipping them into ranch dressing and eating them like chicken nuggets!

Corn Cakes with Avocado Relish
-Alyssa Griffeth-

For the corn cakes:
1 16 oz. bag of frozen WHITE corn
1 c. flour
½ c. cornmeal
¼ c. red onion, finely diced
¼ c. thinly sliced fresh basil
1 tsp. baking powder
½ tsp. baking soda
1/2 tsp. coarse salt
freshly ground pepper
2 large eggs, lightly beaten
2 tbsp. buttermilk
2 tbsp. butter, melted
Canola or vegetable oil, for frying

For the Avocado Relish:
1 large tomato, cored and chopped
1 scallion, minced
1 tbsp. minced fresh basil
1 clove garlic, minced
Juice of half a lime
1½ tsp. olive oil
1½ tsp. white wine vinegar
Coarse salt and freshly ground pepper
1 ripe avocado, pitted and diced

Homemade Ranch dressing, for serving Romaine lettuce, chopped

Thaw corn and place in food processor, pulsing several times, until the corn is slightly pureed but still chunky. Scrape the mixture into a bowl and add theflour, cornmeal, onion, basil, baking powder, and baking soda. Season with salt and pepper to taste. Stir to mix well. Add the eggs, buttermilk, and butter,and stir just to combine.  Set aside.

To make the salsa, combine all of the ingredients except the avocado in a medium bowl and mix well to combine. Cover and refrigerate until ready to serve.Just before serving, mix in the avocado.

Place a large skillet over medium heat. Add just enough oil to barely cover the bottom of the pan and heat until sizzling hot.  Using a cookie scoop (orsomething similar) scoop the batter into the skillet 2 tablespoons at a time, and press down to flatten slightly.  Cook the cakes in batches of 5 or 6, making
sure they do not touch.  Fry approximately 2 minutes per side, until golden brown and cooked through. Transfer the cooked cakes to a wire rack and and quicklysprinkle with kosher salt.  Repeat with the remaining batter.

Serve immediately on a bed of romaine, topped with the relish, and drizzled with ranch dressing.

The recipe and image were copied directly from cookingalamode

Avocado Egg Rolls With Sweet Cilantro Dipping Sauce

Avocado Egg Rolls
Recipe adapted from: thegourmetgals.blogspot.com

(Yields 6 large rolls)
Ingredients:
2 large avocados, peeled and diced
3 Tbs. sun-dried tomatoes (packed in oil)
2 Tbs. minced red onion
1 tsp. fresh cilantro
1/4 tsp. salt
6 egg roll wrappers

In food processor, or by hand, finely dice tomatoes, onion, and cilantro.

Gently stir together avocado, salt, and tomato mixture. Distribute filling evenly in a line on bottom third of each egg roll wrapper.

Position a wrapper so a corner is pointing toward you; fold the bottom corner up over the filling. Fold side corners in and roll toward the top corner. Wet the edges of the top corner with a little water. Then fold top corner over and press to seal. Repeat with remaining wraps.

Heat 2-3 inches of oil to 350 degrees (I use a candy thermometer to maintain a consistent temperature, since its constantly changing). Cook egg rolls for 3-4 minutes, or until golden brown. Drain on paper towels. Slice rolls on the diagonal and serve hot with cilantro sauce.

Sweet Cilantro Dipping Sauce
1/4 c. white vinegar
1/2 tsp. Worcestershire sauce
1 tsp. Balsamic Vinegar
1/2 c. Honey
1/2 c. chopped cashews
2/3 c. fresh cilantro
2 garlic cloves
2 green onions
1 Tbs. granulated sugar
1 tsp. ground black pepper
3/4 tsp. ground cumin
1/4 C. Olive Oil

Put all ingredients except olive oil into a blender or food processor. Blend until well pureed. Stream in olive oil. Refrigerate until ready to use.

The recipe and image were copied directly from cookingalamode

Creamy Bowtie and Asparagus Pasta

This is a rich and delicious side dish to serve with almost any type of chicken. Lots of flavor, plus the asparagus looks so bright and pretty in it.

Creamy Bowtie and Asparagus Pasta
Ingredients:
1 pkg. bow tie pasta
1/2 c. butter
2 cloves garlic, minced
3/4 c. grated Parmesan cheese
1-2 chicken bouillon cubes
1 pint heavy cream
salt & pepper to taste
10-15 spears asparagus, blanched
1/2 c. bacon, crumbled
1/4 c. toasted pinenuts (or to taste)
Fresh parsley, to taste
Parmesan cheese, to taste

Directions:
Boil bow tie pasta in salted water until al dente. Do NOT over cook.In wok or heavy skillet melt butter. Add minced garlic and saute a minute or so. Add Parmesan Cheese and bouillon cube(s). When the bouillon cube is dissolved, slowly stir in heavy cream and salt & pepper. Add cooked pasta to cream sauce and toss until pasta is well covered. Add blanched asparagus. Sprinkle with crumbled bacon, toasted pinenuts, parsley & Parmesan cheese and toss together. Serve immediately.

The recipe and image were copied directly from cookingalamode

Falafels Recipe

Falafels
By :-Alyssa Griffeth-

Ingredients:

• 1 can chickpeas
• 1/2 yellow onion, roughly chopped (about 1 cup)
• 2 Tbs. fresh parsley
• 2 Tbs. fresh cilantro
• 1 tsp. salt
• 3/4 tsp. red pepper flakes
• 4 cloves of garlic
• 1 tsp. cumin
• 1 tsp. baking powder
• 1/2 c.+ flour
• vegetable oil for frying
• 1 recipe of Soft pita bread (or store bought pitas-- If you're in a pinch)
• English cucumber slices, quartered
• tomato, diced
• shredded romaine lettuce
• 1/2 red onion, sliced paper thin
• ranch dressing

Directions:

1. Place chickpeas and onions in a food processor. Pulse until almost smooth. Add the parsley, cilantro, salt, red pepper, garlic, and cumin. Process until well-blended but not pureed.
2. Remove chickpea mixture and place in a bowl. Sprinkle in the baking powder and flour, and gently mix. Add enough flour so that the dough can form a small ballwithout being too sticky. Refrigerate, covered, while you heat the oil and chop the veggies. Mixture can easily be made several hours ahead of time.
3. Using a small cookie dough scoop sprayed with Pam, form the chickpea mixture into balls about the size of walnuts (you should have about 16-18 balls). Flattenbetween greased hands, until each ball becomes a 3 inch circle.
4. Heat 2 inches of oil to 350 degrees in a deep pan (I always use a candy thermometer to make sure my oil temperature stays consist ant) and fry 1 ball to test.
5. If it falls apart, add a little flour. Then fry about 5 balls at a time for a few minutes on each side, or until golden brown. Drain on paper towels andsprinkle with salt.
6. Stuff warm pita bread with 2-3 falafel balls and all vegetable toppings. Add a generous amount of ranch dressing and serve hot.

The recipe and image were copied directly from cookingalamode

Chocolate Cupcakes with Salted Caramel Buttercream

Chocolate Cupcakes with Salted Caramel Buttercream
Recipe: Adapted from My Baking Addiction

Ingredients:
For the cupcakes:
1 (18.25 ounce) package Devil’s Food Cake mix
1 (5.9 ounce) package instant chocolate pudding mix
1 cup sour cream
3/4 cup vegetable oil
4 eggs; lightly beaten
3/4 cup warm water
1 teaspoon of vanilla

For the frosting:
3 sticks butter; room temperature
2 teaspoons pure vanilla extract
1 teaspoon fine sea salt
2/3 cup caramel syrup
1 pound confectioners’ sugar
For garnish:
24 rolos
chocolate sprinkles


Directions:
For the cupcakes:
Preheat oven to 350 degrees F.
Line (2) 12 cup muffin tins with paper liners or spray with nonstick cooking spray.
In the bowl of a stand mixer, fitted with the paddle attachment, or with a hand mixer in a large bowl, beat together the cake and pudding mixes, sour cream, oil, beaten eggs, water and vanilla until well combined and smooth.
Evenly divide the batter amongst the prepared pans
Bake for 18-22 minutes, or until top is springy to the touch.
Cool cupcakes thoroughly on wire rack.

For the frosting:
Cream the butter in the bowl of an electric or stand mixer. Add the vanilla extract, salt and caramel syrup and combine well.
Begin adding in the sugar and mixing thoroughly after each addition. After all of the sugar has been added and mixed thoroughly, give it a taste and decide if you want to add in more caramel syrup. For thicker frosting you can gradually add in a little more sugar.

The recipe and image were copied directly from sugarcooking

Key Lime Pie Fudge

Key Lime Pie Fudge
Recipe: Slightly adapted from Dozen Flours

Ingredients:
1/3 cup unsalted butter
1/4 cup sugar
1-1/4 cups finely crushed graham crackers
3 cups or 4, 4-oz bars of good quality white chocolate, finely chopped
14-ounce can sweetened condensed milk
1 tablespoon finely grated Key lime zest, about 5-6 Key limes
1/4 cup key lime juice – freshly squeezed is better


Directions:
Line a square 8"x8 baking pan with foil or parchment paper, extending it up and over pan (this helps you get it out of the pan later). Butter sides and bottom of the pan, especially the corners. Set aside.

To make the crust: Preheat oven to 375. In a medium sized bowl, melt butter in them microwave. Stir in sugar with a fork, braking up any lumps. Add crushed graham crackers and toss to mix well.

Spread evenly into the baking pan and bake for 4 to 5 minutes or until edge is lightly browned.
Remove from the oven and let cool on a wire rack.

Stir white chocolate and sweetened condensed milk in a large heavy saucepan over low heat just until chocolate is melted and all the lumps are gone. Remove from heat and stir in zest and juice. Spread mixture evenly into the prepared pan.

Cover and chill for two hours or overnight. Lift the fudge from pan using edges of foil. Peel off foil and use a heavy non-serrated knife to cut the fudge into one-inch pieces. (Tip: Keep a damp kitchen towel handy to clean off the knife after each cut. This will keep give your fudge a cleaner appearance.) Store in an airtight container at room temperature for up to one week.

The recipe and image were copied directly from sugarcooking

Chocolate Peanut Butter Cake Recipe

Chocolate Peanut Butter Cake Recipe: 
Adapted from Smitten Kitchen Makes an 8-inch triple-layer cake


Ingredients:
2 cups all-purpose flour
2 1/2 cups sugar
3/4 cup unsweetened cocoa powder, preferably Dutch process
2 teaspoons baking soda
1 teaspoon salt
1 cup neutral vegetable oil, such as canola, soybean or vegetable blend
1 cup sour cream
1 1/2 cups water
2 tablespoons distilled white vinegar
1 teaspoon vanilla extract
2 eggs
1/2 cup chopped peanuts (I used honey roasted), optional


Directions :
1. Preheat the oven to 350 degrees F. Butter the bottoms and sides of three 8-inch round cakepans. Line the bottom of each pan with a round of parchment or waxed paper and butter the paper.

2. Sift the flour, sugar, cocoa powder, baking soda, and salt into a large bowl. Whisk to combine them well. Add the oil and sour cream and whisk to blend. Gradually beat in the water. Blend in the vinegar and vanilla. Whisk in the eggs and beat until well blended. Scrape down the sides of the bowl and be sure the batter is well mixed. Divide among the 3 prepared cake pans.

3. Bake for 30 to 35 minutes, or until a cake tester or wooden toothpick inserted in the center comes out almost clean. Let cool in the pans for about 20 minutes. Invert onto wire racks, carefully peel off the paper liners, and let cool completely. (Deb note: These cakes are very, very soft. I found them a lot easier to work with after firming them up in the freezer for 30 minutes. They’ll defrost quickly once assembled. You’ll be glad you did this, trust me.)

4. To frost the cake, place one layer, flat side up, on a cake stand or large serving plate. Spread 2/3 cup cup of the Peanut Butter Frosting evenly over the top. Repeat with the next layer. Place the last layer on top and frost the top and sides of the cake with the remaining frosting. Once the cake is fully frosted, it helps to chill it again and let it firm up. The cooler and more set the peanut butter frosting is, the better drip effect you’ll get from the Chocolate Peanut Butter Glaze.

5. To decorate with the Chocolate Peanut Butter Glaze, put the cake plate on a large baking sheet to catch any drips. Simply pour the glaze over the top of the cake, and using an offset spatula, spread it evenly over the top just to the edges so that it runs down the sides of the cake in long drips. Decorate the top with chopped peanuts. Refrigerate, uncovered, for at least 30 minutes to allow the glaze and frosting to set completely. Remove about 1 hour before serving.


Peanut Butter Frosting
Makes about 5 cups

10 ounces cream cheese, at room temperature
1 stick (4 ounces) unsalted butter, at room temperature
5 cups confectioners’ sugar, sifted
2/3 cup smooth peanut butter, preferably a commercial brand (because oil doesn’t separate out)

Directions :
1. In a large bowl with an electric mixer, beat the cream cheese and butter until light and fluffy. Gradually add the confectioners’ sugar 1 cup at a time, mixing thoroughly after each addition and scraping down the sides of the bowl often. Continue to beat on medium speed until light and fluffy, 3 to 4 minutes.

2. Add the peanut butter and beat until thoroughly blended.


Chocolate Peanut Butter Glaze
Makes about 1 1/2 cups

Ingredients:
6 ounces seimsweet chocolate, coarsely chopped
3 tablespoons smooth peanut butter
2 tablespoons light corn syrup
1/2 cup half-and-half

Directions :
1. In the top of d double boiler or in a bowl set over simmering water, combine the chocolate, peanut butter, and corn syrup. Cook, whisking often, until the chocolate is melted and the mixture is smooth.

2. Remove from the heat and whisk in the half-and-half, beating until smooth. Use while still warm.

The recipe and image were copied directly from sugarcooking

Chickpea Salad

This salad is really easy to make with whatever you have on hand. I had sun-dried tomatoes that I needed to use up but I think it would also be great with slow roasted cherry tomatoes. Some toasted pine nuts would also make a great addition.

Ingredients:
1 can of chickpeas (about 15 oz), rinsed and drained
1 can of artichokes, roughly chopped
1/2 cup of kalamata olives, roughly chopped
1/2 cup of feta (I used reduced fat), diced
1/2 cup of sun-dried tomatoes, chopped
2 tbls basil, chopped
1 - 2 tbls extra virgin olive oil
1 tbls red wine vinegar
1 tbls lemon juice, optional (just add a little vinegar if you don't have lemon)
Salt & Pepper to taste

Directions:
Combine all of the ingredients in a large bowl and stir together. Add salt & pepper to taste. Refrigerate and serve cold or at room temperature.

The recipe and image were copied directly from sugarcooking

Spicy Sweet Potato Hash

I read a bunch of different recipes for hashes and some of them had you boil the potato pieces in some water for about 3 - 4 minutes before you put them in the pan with the onions and peppers to make sure they were cooked all the way.

I decided to do that, but ultimately came to the conclusion that if you chop your potatoes as small as I did, it's unnecessary. If your pieces are larger, go ahead and boil them first to make sure they are cooked all the way through, but they only need a couple minutes. They should be slightly tender but still hold their shape.


Spicy Sweet Potato Hash

Ingredients:
1 tbls vegetable oil
2 - 3 medium sweet potatoes, peeled and chopped* (See note above)
1 large onion, finely chopped
1 red pepper, finely chopped
1/4 tsp cayenne pepper (add more if you want, I have a low spice tolerance)
1/2 tsp paprika
1/2 tsp cumin
1 tsp salt
1 tsp brown sugar

Directions:
Pour the oil into a large skillet and place over high heat. Add the onion and bell pepper and saute, stirring, 2 to 3 minutes.

Add the rest of the ingredients, lower the heat to medium-high and cook, stirring occasionally, for 15 - 20 minutes, or until the potatoes are fork tender and some are browned. The potatoes will begin to stick as they cook. Just continue to turn with a spatula.

The recipe and image were copied directly from sugarcooking

Cappuccino Brownies Recipe

Recipe: Adapted from: Bars and Squares 

Ingredients:

Brownie
1 cup semi-sweet chocolate chips
1/2 cup butter
3/4 cup white sugar
1/4 cup packed light brown sugar
1 tsp vanilla
2 eggs
1 cup all purpose flour
1 tbsp instant espresso coffee powder
1 tbsp dark unsweetened cocoa powder
1/2 tsp baking powder
1/2 tsp salt

Frosting
2 1/2 tsp instant espresso coffee powder
1 - 2 tbsp milk or cream
2 cups confectioner's sugar, sifted
1/4 cup butter, softened
Glaze
1 cup semi-sweet chocolate chips
1/3 cup whipping cream


Directions:
Brownie: Preheat the oven to 350 degrees. Butter the sides and bottom of an 8 x 8 square baking pan (or line with parchment paper).

In a medium bowl combine flour, espresso powder, cocoa powder, baking powder, and salt. Set aside.

Put the chocolate chips and butter in a large bowl and set it over a saucepan of simmering water, stirring occasionally, untill the chocolate and butter are completely melted and smooth. Turn off the heat but keep the bowl over the water and whisk in sugars and vanilla until completely combined.

Remove the bowl from the pan. The mixture should be room temperature. Add in the eggs one, one at a time, whisking lightly after each addition.

Using a spatula, fold the flour mixture into the chocolate until just combined. Do not overbeat! Pour the batter evenly into the prepared pan and smooth the top. Bake in the center of the oven for 30 - 35 minutes. Let cool completely in pan on rack.

Frosting: In a bowl, combine espresso powder and 1 tbsp of milk or cream, stirring to dissolve. Add in butter and sugar. Using an electric mixer, beat on low speed to blend then on medium speed until creamy, adding more milk, if necessary to make a smooth, spreadable consistency. Spread evenly over the brownie. Chill to harden, about 1 hour.

Glaze: Put the chocolate chips and whipping cream in a bowl set over a saucepan of simmering water, stirring constantly, until melted and smooth. Let cool to lukewarm. Spread over frosting. Chill until chocolate is set, about 1 hour. Cut into bars or squares.

The recipe and image were copied directly from sugarcooking

Blueberry Crumb Cake

Recipe
Adapted from SmittenKitchen

Ingredients:
Butter for greasing pan

For the blueberry filling:
1/2 pound blueberries
2 tablespoons sugar
2 teaspoons cornstarch
zest of 1 lemon

For the crumbs:
1/3 cup dark brown sugar
1/3 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon salt
1/2 cup (1 stick or 4 ounces) butter, melted
1 3/4 cups cake flour

For the cake:
1/3 cup sour cream
1 large egg
1 large egg yolk
2 teaspoons vanilla extract
1 cup cake flour
1/2 cup sugar
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
6 tablespoons softened butter, cut into 8 pieces


Directions:
1. Preheat oven to 325 degrees. Grease an 8-inch-square baking pan. For filling, toss blueberries with sugar, cornstarch and lemon zest. Set aside.

2. To make crumbs in a large bowl, whisk sugars, spices and salt into melted butter until smooth. Then, add flour with a spatula or wooden spoon. It will look and feel like a solid dough. Leave it pressed together in the bottom of the bowl and set aside.

3. To prepare cake, in a small bowl, stir together the sour cream, egg, egg yolk and vanilla. Using a mixer fitted with paddle attachment, mix together flour, sugar, baking soda, baking powder and salt. Add butter and a spoonful of sour cream mixture and mix on medium speed until flour is moistened. Increase speed and beat for 30 seconds. Add remaining sour cream mixture in two batches, beating for 20 seconds after each addition, and scraping down the sides of bowl with a spatula. Scoop out about 1/2 cup batter and set aside.

4. Scrape remaining batter into prepared pan. Spoon blueberries over batter. Dollop set-aside batter over blueberries; it does not have to be even.

5. Using your fingers, break topping mixture into big crumbs, about 1/2 inch to 3/4 inch in size. They do not have to be uniform, but make sure most are around that size. Sprinkle over cake. Bake cake until a toothpick inserted into center comes out clean of batter 45 to 55 minutes. Cool completely before serving.

The recipe and image were copied directly from sugarcooking

Easy Smores Bars

Lets talk about marshmallow fluff. What a mess! I had the hardest time getting the marshmallow creme to spread. I ended up with marshmallow webs extending from the spatula, to my fingers, to the sink. (If you have any tips, please send them my way). In the end I worked it out. And the verdict? Well worth it! These s'mores bars are sure to impress!

One more thing, these are best right out of the oven when the chocolate is still melty and gooey. They also reheat great in the microwave. Just zap 'em for about 10 - 15 seconds! Enjoy.

Recipe from: Lovin' From the Oven 

Ingredients:
1/2 cup butter, room temperature
1/4 cup brown sugar
1/2 cup sugar
1 large egg
1 tsp vanilla extract
1 1/3 cups all purpose flour
3/4 cup graham cracker crumbs
1 tsp baking powder
1/4 tsp salt
2 king-sized milk chocolate bars (e.g. Hershey’s)
1 1/2 cups marshmallow creme/fluff (not melted marshmallows)


Directions:

1. Preheat oven to 350°F. Grease an 8-inch square baking pan.
2. In a large bowl, cream together butter and sugar until light. Beat in egg and vanilla. In a small bowl, whisk together flour, graham cracker crumbs, baking powder and salt. 
3. Add to butter mixture and mix at a low speed until combined.
4. Divide dough in half and press half of dough into an even layer on the bottom of the prepared pan. 
5. Place chocolate bars over dough. 2 king-sized Hershey’s bars should fit perfectly side by side, but break the chocolate (if necessary) to get it to fit in a single layer no more than 1/4 inch thick. 
6. Spread chocolate with marshmallow creme or fluff. 
7. Place remaining dough in a single layer on top of the fluff (most easily achieved by flattening the dough into small shingles and laying them together).

Bake for 30 to 35 minutes, until lightly browned. Cool completely before cutting into bars.

Makes 16 cookie bars.

The recipe and image were copied directly from sugarcooking

Pasta with Pesto, Chicken, Sundried Tomatoes, Toasted Pinenuts, And Feta

Recipe: Adapated from All Recipes

Ingredients
1/2 cup chopped sun-dried tomatoes
1 1/2 cups reduced sodium chicken broth
3 skinless, boneless chicken breast halves - cut into bite size pieces
2 cloves garlic, minced
1 tablespoon olive oil
1 teaspoons cornstarch
3/4 cup prepared basil pesto
1/4 cup toasted pine nuts
1/4 cup chopped fresh basil
3/4 cup crumbled feta cheese
1 (16 ounce) package fusilli pasta
2 tablespoons grated Parmesan cheese


Directions :

1. Cook chicken in oil with garlic in a large skillet over medium heat until done.
2. Stir cornstarch into a couple of tablespoons of chicken broth. Stir remaining chicken broth, sun dried tomatoes, pesto, pine nuts, and basil into the skillet with the chicken. Mix cornstarch mixture into the sauce, and cook until thickened. Add feta a few minutes before serving.
3. Meanwhile, cook the pasta in a large pot of boiling salted water until al dente. Drain. Serve sauce over pasta, and sprinkle with Parmesan cheese.

The recipe and image were copied directly from sugarcooking

The Chicken Kebab

I've made this recipe with both chicken and steak and they both come out delicious.

Recipe for Chicken Marinade 
(Adapted from All Recipes)

Ingredients:
3 boneless, skinless chicken breasts cut into 1 inch cubes
1/3 tablespoons vegetable oil
3 tablespoons soy sauce
2 tablespoons Worcestershire sauce
2 tablespoons red wine vinegar
Juice of 1 lemon
1-1/2 teaspoons dry mustard
1 teaspoon black pepper
1/2 - 1 teaspoon paprika
1/2 teaspoon cumin
1 teaspoon finely minced fresh parsley

Directions:
Combine all the ingredients and marinade for 2 - 12 hours.

The recipe and image were copied directly from sugarcooking

The Best Carrot Cake

The recipe called for a 9x13 inch cake but I used three 6" rounds and got a nice tall, small cake. Either way I'm sure it will taste amazing!

Recipe: Adapted from AllRecipes

Ingredients:
4 eggs
3/4 cups vegetable or canola oil
1/2 cup applesauce
1 cup brown sugar
1 cup white sugar
3 teaspoons vanilla extract
8 oz crushed pineapple (drained)
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon pumpkin pie spice (or nutmeg)
3 cups grated carrots
1 cup chopped pecans (optional)
8 oz cream cheese (softened)
1/2 cup butter softened
3.5 cups confections sugar
1 teaspoon vanilla extract
1/2 teaspoon lemon extract



Directions:

• Preheat oven to 350 degrees F (175 degrees C). 
• Grease and flour a 9x13 inch pan.
• In a large bowl, beat together eggs, applesauce, oil, sugars and 3 teaspoons vanilla. 
• Stir in drained pineapple. 
• Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan.
• Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. 
• Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
• To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners' sugar and extracts. 
• Beat until the mixture is smooth and creamy. Frost the cooled cake.

The recipe and image were copied directly from sugarcooking

Blueberry Cheesecake Ice Cream

Recipe: Blueberry Cheesecake Ice Cream
Adapted from: AllRecipes.com

Blueberry Mixture:
1/2 cup sugar
1 tablespoon cornstarch
1/2 cup water
1 1/4 cups fresh or frozen blueberries
1 tablespoon lemon juice

Graham Cracker Mixture:
2 1/4 cups graham cracker crumbs
2 tablespoons sugar
1/2 teaspoon ground cinnamon
1/2 cup butter, melted

Ice Cream:
1 1/2 cups sugar
1 (3.4 ounce) package instant cheesecake or vanilla pudding mix
1 quart heavy whipping cream
2 cups milk (I used 2%)
2 teaspoons vanilla extract

Directions:

• In a small saucepan, combine sugar and cornstarch. Gradually stir in water until smooth. Stir in blueberries and lemon juice. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until slightly thickened, stirring occasionally. Cover and refrigerate until chilled.
• In a large bowl, combine the cracker crumbs, sugar and cinnamon. Stir in butter. Pat into an ungreased 15-in. x 10-in.x 1-in. baking pan. Bake at 350 degrees F for 10-15 minutes or until lightly browned. Cool completely on a wire rack.
• In a large bowl, whisk the ice cream ingredients. Fill ice cream freezer cylinder two-thirds full; freeze according to manufacturer's directions. Refrigerate remaining mixture until ready to freeze. Whisk before adding to ice cream freezer (mixture will have some lumps).
• Crumble the graham cracker mixture. In a large container, layer the ice cream, graham cracker mixture and blueberry sauce three times; swirl. Freeze.

The recipe and image were copied directly from sugarcooking

Corn Tomato Avocado Salsa Recipe

The recipe is more of a guideline than a recipe. Feel free to add more jalepeno and onion if you want more heat. My only note: Don't be shy with the salt. All of the ingredients really need it to help their flavor come through.

Ingredients:
1 1/2 cups of diced tomato (I used about 4 roma tomatoes)
1 avocado, diced
1 cup of corn (canned, fresh, or frozen)
1/4 of a small red onion, finely diced
1/2 of a jalepeno, seeded and diced
Juice of 1 lime
1 tsp extra virgin olive oil
1 tbls chopped cilantro
Salt and pepper to taste

The recipe and image were copied directly from sugarcooking

Banana Bars 2 Ways: Peanut Cream Cheese Frosting & Vanilla Cream Cheese Frosting

Frosted Banana Bars Recipe
Recipe: Adapted from AllRecipes.com

Ingredients :
1/2 cup butter, softened
1 cups white sugar
1/4 cup of brown sugar (increase to 1/2 cup if you like it sweeter)
2 eggs
1 cup sour cream
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup mashed ripe bananas (about 2-3 bananas)

Directions :
Preheat oven to 350 degrees F (175 degrees C). Grease a 10x15 inch jellyroll pan (or 9x13, or two 8x8's).
In a large bowl, cream together the butter and sugar until smooth. Beat in the eggs, one at a time, then stir in the sour cream and vanilla. Combine the flour, baking soda and salt; stir into the batter. Finally, mix in the mashed banana. Spread evenly into the prepared pan.
Bake for 25 - 30 minutes in the preheated oven, until a toothpick inserted into the center comes out clean. Allow bars to cool completely before frosting.

Peanut Butter Cream Cheese Frosting (Enough for an 8 x 8 pan, double for 9 x 13)
Recipe: Adapted from SmittenKitchen

Ingredients:
5 ounces cream cheese, at room temperature
1/2 stick (2 ounces) unsalted butter, at room temperature
2 - 3 cups confectioners’ sugar, sifted
1/3 - 1/2 cup smooth peanut butter, preferably a commercial brand (because oil doesn’t separate out)

Directions:
In a large bowl with an electric mixer, beat the cream cheese and butter until light and fluffy. Gradually add the confectioners’ sugar 1 cup at a time, mixing thoroughly after each addition and scraping down the sides of the bowl often. Continue to beat on medium speed until light and fluffy, 3 to 4 minutes
Add the peanut butter and beat until thoroughly blended.

Vanilla Cream Cheese Frosting (Enough for an 8 x 8 pan, double for 9 x 13)
Ingredients:
4 ounces cream cheese, room temperature
1/2 stick butter, room temperature
1 tsp vanilla extract
2 - 3 cups confectioners sugar

Directions:
In a large bowl with an electric mixer, beat the cream cheese and butter until light and fluffy. Gradually add the confectioners’ sugar 1 cup at a time, mixing thoroughly after each addition and scraping down the sides of the bowl often. Continue to beat on medium speed until light and fluffy, 3 to 4 minutes

The recipe and image were copied directly from sugarcooking

Simple Grilled Corn Salad with Cotija Cheese

Ingredients :
8 - 10 ears of corn, silks removed, husks on (soaked in water for 30 min)
1/2 tbls butter
Juice of 1 lime
1 tbls chopped, fresh cilantro
1/2 cup cotija cheese, crumbled
1 tsp salt
1/2 tsp chili powder
1/8 tsp ancho chili pepper (I'm a wimp with spice, add more if you want)

Directions:

• After soaking the corn, grill on medium high for about 20 minutes.
• When the corn is cool enough to handle, remove the husks and cut the corn off the cob.
• Saute in a pan over medium high heat with the butter, lime juice, cilantro, salt, pepper, chili powder, and chili pepper.
• Add the cotija cheese just before you are ready to serve.

The recipe and image were copied directly from sugarcooking

Easy Lamingtons Recipe

Easy Lamingtons Recipe
Adapted from a recipe in Gourmet Traveller

The addition of the orange zest in the chocolate ganache coating is inspired by my deep love of Terry's Chocolate Orange, the best gift chocolate one can ever give or receive, in my humble opinion. But if you're not a fan of the chocolate/orange combination, feel free to leave it out.

Ingredients :
4 eggs
125g caster (superfine) sugar
125g flour
15g butter, melted
300g dark chocolate, coarsely chopped
150g pouring cream
200g shredded coconut
zest of one orange



Directions :
Preheat oven to 190 deg C.

Whisk eggs and sugar in a heatproof bowl over a saucepan of gently simmering water for 5-10 minutes or until warm, pale and frothy. Transfer to an electric mixer and whisk on high speed for 10 minutes or until mixture has tripled in volume. Sift over flour in batches and, using a metal spoon, fold gently to comine between additions. Just before adding the last of the flour, fold through melted butter.

Pour batter into a lightly-greased and base-lined 20cm square cake pan. Bake in centre of oven for 20 minutes or until a skewer withdraws clean. Stand in pan on wire rack for 10 minutes, then turn out onto the rack and cool completely.

Combine chocolate and cream in a heatproof bowl over a saucepan of gently simmering water. When chocolate begins to melt, add orange zest and stir gently til combined. Set aside in a warm place.

Scatter coconut over a tray. Cut sponge cake into 16 even squares. Using two forks, dip each square into the chocolate mixture and shake to remove excess. Roll each square in coconut and place on a wire rack. Stand for at least 1 hour or until chocolate sets. Store in an airtight container in a cool, dry place for up to 3 days.

The recipe and image were copied directly from alicebakesacake

Stone Fruit Skillet Streusel Pie

Strawberry Sonker Recipe
Adapted from a recipe in The New York Times by Wilma Fleming of Barney's Cafe, Mount Airy, North Carolina

Of course I had this with skyr, but Greek yoghurt, cream or ice-cream would be an equally delicious accompaniment.

Ingredients :
8 tablespoons butter
4 heaping cups hulled strawberries (halved if large)
1/2 teaspoon vanilla extract
1 cup plus 2 tablespoons sugar
1 cup plus 2 tablespoons self-rising flour
1 cup milk
1/2 teaspoon salt


Directions :
Heat oven to 350 degrees F. Put 5 tablespoons butter in a 9-by-12-inch baking pan, and place in oven; remove when melted.

In a large saucepan, combine fruit, vanilla, 1/4 cup sugar, 1 tablespoon butter and 1 cup water. Place over low heat and simmer until fruit is slightly tender, about 5 minutes. Remove from heat. Drain fruit, reserving liquid and fruit separately; there should be about 1 cup liquid.

In a small saucepan, combine remaining 2 tablespoons butter, 2 tablespoons of the sugar and 2 tablespoons of the flour. Place over medium heat and stir until butter melts and mixture is well blended and thickened, about 2 minutes. Add 1/2 cup of the liquid from the fruit, and whisk until smooth. Add another 1/2 cup liquid and whisk again. Add mixture to fruit, combining well.

In a medium bowl, combine milk, remaining 1 cup flour, the salt and remaining 3/4 cup sugar. Whisk to consistency of pancake batter.

Pour fruit mixture into the pan with the melted butter. Carefully pour batter over fruit, taking care to spread it so it touches the edge of the pan. There will be some bare spots. Bake until crust is golden, about 35 minutes.

The recipe and image were copied directly from alicebakesacake

Strawberry Sonker Recipe

Strawberry Sonker Recipe
Adapted from a recipe in The New York Times by Wilma Fleming of Barney's Cafe, Mount Airy, North Carolina

Of course I had this with skyr, but Greek yoghurt, cream or ice-cream would be an equally delicious accompaniment.

Ingredients :
8 tablespoons butter
4 heaping cups hulled strawberries (halved if large)
1/2 teaspoon vanilla extract
1 cup plus 2 tablespoons sugar
1 cup plus 2 tablespoons self-rising flour
1 cup milk
1/2 teaspoon salt

Directions :
Heat oven to 350 degrees F. Put 5 tablespoons butter in a 9-by-12-inch baking pan, and place in oven; remove when melted.

In a large saucepan, combine fruit, vanilla, 1/4 cup sugar, 1 tablespoon butter and 1 cup water. Place over low heat and simmer until fruit is slightly tender, about 5 minutes. Remove from heat. Drain fruit, reserving liquid and fruit separately; there should be about 1 cup liquid.

In a small saucepan, combine remaining 2 tablespoons butter, 2 tablespoons of the sugar and 2 tablespoons of the flour. Place over medium heat and stir until butter melts and mixture is well blended and thickened, about 2 minutes. Add 1/2 cup of the liquid from the fruit, and whisk until smooth. Add another 1/2 cup liquid and whisk again. Add mixture to fruit, combining well.

In a medium bowl, combine milk, remaining 1 cup flour, the salt and remaining 3/4 cup sugar. Whisk to consistency of pancake batter.

Pour fruit mixture into the pan with the melted butter. Carefully pour batter over fruit, taking care to spread it so it touches the edge of the pan. There will be some bare spots. Bake until crust is golden, about 35 minutes.

The recipe and image were copied directly from alicebakesacake

Easy Blackberry Cobbler

Easy Blackberry Cobbler
Adapted from the Seattle-based - and thus berry-blessed - Orangette, who obtained the recipe originally from Chez Panisse Desserts

You could use any kind of berry here (except maybe cranberries as they'd be way too tart with this minimal amount of sugar), fresh or frozen, all of one kind or many different sorts jumbled up together.


For fruit:
4½ cups blackberries
1/3 cup sugar
1 to 1½ tablespoons flour


For cobbler dough:
1½ cups flour
3/8 teaspoon table salt
1½ tablespoons sugar
2¼ teaspoons baking powder
6 tablespoons cold unsalted butter
¾ cup whipping (thin) cream



Directions :

• Preheat the oven to 375°F.
• Toss the berries with the sugar and flour. 
• Use the larger amount of flour if the berries are very juicy. Set aside.
• In a medium bowl, combine the dry ingredients for the cobbler dough. 
• Using your fingers, cut in the butter until the mixture looks like breadcrumbs. 
• Add the cream and mix lightly, until the dry ingredients are just moistened.
• Put the berry mixture into a shallow baking dish with a good size surface area. 
• Scoop up lumps of dough, form into rough patties and arrange them on top of the berries.
• Bake for 35 to 40 minutes, or until the topping is set and lightly browned and the berry juices bubble thickly around the edges of the dish.
• Serve warm, with cream or ice-cream.

The recipe and image were copied directly from alicebakesacake

Pumpkin And Feta Pie With Olive Oil Pastry

Pumpkin And Feta Pie With Olive Oil Pastry
Adapted from a recipe by Karen Martini in the Sydney Morning Herald

This calls for you to line the base of the pie dish with baking paper which is a step I'd do away with next time I think as it made cutting and serving a slice unnecessarily difficult. Seeing as the dish is well greased, the pastry shouldn't stick to the bottom. In theory anyway! Speaking of pastry, this may be the best I've ever worked with - easy to make, a breeze to roll out and effortless to assemble in its finished form. It holds its shape beautifully and doesn't crumble, or get soggy under the weight of its filling.


Short olive oil pastry
500g flour
1/2 teaspoon salt
60ml extra virgin olive oil
250ml cold water

Pie
1.5kg Kent (Jap) pumpkin, seeded, peeled, cut and diced
salt flakes
freshly ground black pepper
extra virgin olive oil
knob of butter
2 leeks, white part only, finely sliced
5 eggs
120g parmesan, grated
200g feta
4 gratings nutmeg
1 teaspoon ground cinnamon
handful walnuts, toasted and roughly broken

Directions :

1. Preheat oven to 185 deg C.
2. To make pastry, whiz the flour and salt in a food processor. Drizzle in the oil, then add 250ml cold water while processing until a ball forms.
3. Tip onto a floured surface and knead briefly til you have a smooth ball. Wrap in plastic wrap and rest in the fridge for an hour.
4. Season pumpkin with salt and pepper, toss in oil and roast til well cooked, about 30-40 minutes. Leave to cool.
5. While the pumpkin cooks, melt the butter in a small pan and sweat the leeks til softened.
6. In a food processor, add half the pumpkin, four of the eggs, half the feta, and all of the parmesan, cinnamon and nutmeg. Purée til smooth. Season if necessary.
7. Raise oven temperature to 190 deg C.
8. Grease a 30cm pie dish and line the base with baking paper. Roll out the whole round of pastry into a large even circle, allowing enough so that the edges can be folded over to form a lid (this doesn't need to cover the whole filling, but allow some to fold on top). Lay into dish.
9. Pour in the pumpkin purée and distribute evenly. Press the remaining pumpkin pieces into the purée, then spread over the leeks, sprinkle over the remaining feta and scatter the walnuts on top. Pull the eges of the pastry in to form a lid, working around the pie, pleating the pastry to form a petal-like pattern, leaving a hole in the centre of the pie. Beat the remaining egg and glaze the pastry.
10. Bake for 45 minutes or until golden brown. Remove and leave to cool.

Serves 6-8.

The recipe and image were copied directly from alicebakesacake

Cocoa Hazelnut Brownies

Cocoa Hazelnut Brownies
Adapted from a recipe by Sarah Coates 

The Sugar Hit is an amazing blog by Brisbane-based Sarah Coates. Currently, my favourite thing about Mondays are her weekly posts on international street food.


Ingredients :
150g butter
280g sugar
90g cocoa
2 tsp vanilla essence
1 tsp sea salt flakes
2 eggs
50g plain flour
75g chopped hazelnuts


Directions :

1. Preheat the oven to 325F/160C and line a 8 inch (20cm) square baking pan with baking paper.
2. Place the butter into a large saucepan and melt over a medium heat.
3. When the butter is melted, add the sugar, cocoa, vanilla, and salt and stir until combined and free of lumps. Leave to cool for about five minutes.
4. Add both of the eggs and beat with a wooden spoon until smooth and combined.
5. Add the flour and most of the hazelnuts, keeping a few for the top. Beat the mixture for a good thirty seconds until smooth and shiny.
6. Scrape the batter into the lined baking pan, and scatter the reserved hazelnuts on top.
7. Bake for 20-25 minutes. If you like them gooey and a little underbaked, pull them out at 20 minutes, or if you want them just cooked through, give them the full 25.
8. Leave to cool in the pan, and then slice into as many pieces as you like.

The recipe and image were copied directly from alicebakesacake

Gingernut Rhubarb Crumb Bars

Gingernut Rhubarb Crumb Bars
Adapted from a recipe by Kate Gibbs, as published in The Sun-Herald 

If you can't get hold of gingernut biscuits, any ginger-infused cookie (like Anna's) would work just as well I'm sure.



Ingredients :

• 250g store bought gingernut biscuits
• 1/4 cup almond meal
• 100g butter, melted
• 5-6 stalks rhubarb, cut into 2cm lengths
• 1/2 cup flour
• 1 teaspoon ground cinnamon
• 100g chilled butter, diced
• 1/3 cup brown sugar
• 1/2 cup rolled oats
• 1/2 cup slivered almonds

Directions :

1. Preheat oven to 180 deg C.
2. Place biscuits and almond meal in a food processor and process into crumbs. 
3. Add the butter and proces to combine. 
4. Press into the base of a greased 20 x 30cm tin lined with baking paper. 
5. Refrigerate for one hour. Layer rhubarb evenly over chilled gingernut base.

To make crumble, place flour, cinnamon, butter, sugar and oats in a food processor and pulse into crumbs. Fold through almonds, then crumble the mixture over the rhubarb. Cook in centre of oven for 30-35 minutes, until golden.

Let cool completely in tin, then refrigerate til ready to serve, then cut into squares.

The recipe and image were copied directly from alicebakesacake

Easy Shakshuka

Shakshuka
Adapted from a recipe by Smitten Kitchen

If you do happen to have leftovers, this is surprisingly good heated up in the microwave the next day, the tomato sauce even more delicious with time for the spices to settle in.

Ingredients :
-) 1/4 cup olive oil
-) 1 long green chilli, deseeded and finely chopped (or more to taste)
-) 1 medium onion, chopped
-) 5 cloves garlic, crushed then sliced
-) 1 teaspoon ground cumin
-) 1/2 tablespoon paprika
-) 2 x 400g tin tomatoes
-) coarse sea salt, to taste
-) freshly ground pepper, to taste
-) 6 eggs
-) 1/2 cup fetta, crumbled
-) flat-leaf parsley


Directions :
Heat oil in a cast-iron skillet over medium high heat. Add chilli and onion and cook, stirring occasionally, til soft and golden brown, about 6 minutes. Add garlic, cumin and paprika, and cook, stirring frequently, until garlic is soft, about 2 more minutes.

Put tomatoes in a bowl and crush with your hands. Add them to the pan along with 1/2 cup of water, reduce heat to medium, and simmer, stirring occasionally, til thickened slightly, about 15 minutes. Season with salt.

Crack eggs over sauce so that eggs are evenly distributed across sauce's surface. Cover skillet and cook til yolks are just set, about 5 minutes. Using a spoon, baste the whites of the eggs with tomato sauce, being careful not to disturb the yolk. Sprinkle shakshuka with fetta, parsely and a few grinds of black pepper. Serve with toasted sourdough.

The recipe and image were copied directly from alicebakesacake

Old Fashioned Chocolate Cake Recipe

Old-fashioned chocolate cake
Adapted from a recipe by Nigella Lawson

I like to refrigerate this before serving, just to set the icing and make it easier to eat with your fingers, but it tastes equally good (if somewhat stickier) at room temperature.


For the cake :
-) 200g plain flour
-) 200g caster (superfine) sugar
-) 1 teaspoon baking powder
-) 1/2 teaspoon bicarbonate of (baking) soda
-) 40g cocoa
-) 175g unsalted butter
-) 2 large eggs
-) 2 teaspoons vanilla extract
-) 150ml sour cream

For the icing :
-) 75g unsalted butter
-) 175g dark chocolate, broken into small pieces
-) 300g icing sugar
-) 1 tablespoon golden syrup
-) 125ml sour cream
-) 1 teaspoon vanilla extract

Directions :
Take everything out of the fridge so that all ingredients can come to room temperature. Preheat oven to 180 deg C and line and butter two 20cm sandwich tins with removable bases.

Put all cake ingredients together in bowl of a food processor and process til you have a smooth, thick batter. Divide this, using a rubber spatula to scrape and spread, evenly between the two tins and bake until a thin skewer inserted in the centre comes out clean, about 35 minutes (but start checking at the 25 minute mark).

Remove the cakes to a wire rack and let cool for 10 minutes before turning out of their tins to cool completely.

To make the icing, melt chocolate and butter in a good-sized bowl over a saucepan of simmering water. While they're cooling a little, sieve the icing sugar into another bowl. Add the golden syrup and vanilla to the chocolate mixture, followed by the sour cream and then add to the icing sugar.

Select the cake with the least risen top, and - if necessary - level further by trimming its dome with a serrated edge knife. You want a flat surface for the other cake to sit on. Don't fuss too much with this - it doesn't have to be perfect. The icing will fill whatever space remains, like mortar to the bricks of the cakes. Spread about a third of the icing on the top of this bottom layer and spread to the edges. Lay the other cake on top, with its dome facing up. Spoon another third of the icing onto the top and swirl to cover in whatever fashion you choose - smooth or textured. Finally, use the remaining icing to coat the sides of the cake.

Refrigerate before serving.

The recipe and image were copied directly from alicebakesacake

Nanaimo Bars Recipe

Nanaimo Bars
Adapted from Seven Spoons

Weigh the cookies first then stick them in a ziplock (or tied-tight plastic) bag and take out all your aggression with a rolling pin by smashing them into crumbs. Just as satisfying is knowing Nanaimo bars freeze brilliantly and taste just as good straight from the freezer (no need to even defrost) as they do freshly made.

Ingredients :

• 1 1/2 cup (5 oz) chocolate cookie crumbs (I used Arnott's Choc Ripple)
• 1/2 cup unsweetened dried, shredded coconut
• 1/2 cup finely chopped pecans
• 8 tablespoons (4 oz) butter, melted 
• 1/2 cup plus two tablespoons sugar
• 8 oz cream cheese, at room temperature
• 2 tablespons firmly-packed brown sugar 
• 1/2 teaspoon vanilla extract
• 1 large egg
• 1/2 cup heavy cream
• 7 oz dark chocolate

Directions :

Preheat the oven to 350 deg F. Line a 9-inch square pan with foil or baking paper, ensuring there is some overhang on two opposing sides (for you to be able to lift the baked whole out before cutting it into squares).

Mix the crumbs, coconut, pecans, butter and 1/4 cup of the sugar and pat it very firmly into the lined pan. Bake the crust for 10-12 minutes, or until it looks slighly darker at the edges and smells toasted.
While the crust is baking, mix the filling. In a large bowl, beat the softened cream cheese, brown sugar, and 1/4 cup of the remaining sugar until smooth. Beat in the vanilla and then the egg. When the crust is baked, dollop the fillling onto the hot crust and spread gently with the back of a spoon. 

Bake the bars until the edges are slightly puffed, about 10 minutes. Chill for at least 2 hours.

Dissolve the remaining 2 tablespoons of sugar in the cream. Combine with chocolate in a double-boiler or in a bowl over a saucepan of simmering water (making sure the bottom of the bowl does not touch the water). Let sit for 5 minutes then whisk til smooth. Set aside.

Pour the warm chocolate mixture on top of the chilled cheesecake layer, spread, and chill for at least 30 minutes before serving. 

Lift the bars out of the pan by using the edges of the foil or baking paper. Cut into 16 or 25 squares, wiping the knife between cuts. 

Store in refrigerator in an airtight container.

The recipe and image were copied directly from alicebakesacake

Simple Rhubarb Crumble

Rhubarb Crumble
Recipe adapted from Orangette

If you can restrain yourself, don't serve this straight from the oven. Let it cool just a little first. This gives the crumble topping time to solidify and become well, crumbly.



Ingredients :
A. 1 ¼ cups flour
B. ¾ cup brown sugar
C. 1 cup rolled oats
D. 6-7 tablespoons butter, cut into pieces
E. 1 lb rhubarb, cut into ¾-inch pieces
F. ¾ cup sugar
G. Zest of half an orange
H. ½ tsp ground cinnamon

Directions :

1. In a medium bowl, combine 1 cup flour, brown sugar, oats, and butter. Squish together with your hands til the mixture consists of small clumps and all the flour is incorporated. Refrigerate for 30 minutes.
2. Preheat the oven to 375 degrees F.
3. In another bowl, combine the rhubarb with the sugar, the remaining ¼ cup flour, orange zest, and cinnamon. Transfer the rhubarb mixture to an ovenproof baking dish, and distribute the oat topping evenly over the rhubarb. Bake for 35 minutes, or until golden and bubbly.
4. Serve warm, with good-quality vanilla ice cream or Greek yoghurt.

Serves 4-6.

The recipe and image were copied directly from alicebakesacake

Marbled Cheese Cake Brownies

Marbled Cheese Cake Brownies
Adapted from a recipe by Smitten Kitchen

If you don't have a double boiler, you can hack one by resting a heat-proof bowl over a saucepan of simmering water (making sure the water doesn't touch the bottom of the bowl), or simply melt the chocolate and butter together in a heavy-based saucepan over a low heat, or in the microwave.



For brownie batter :
-) 4 oz (1 stick / 1/2 cup) butter, cut into pieces
-) 3 oz dark chocolate, chopped
-) 2 large eggs
-) 1/2 teaspoon vanilla extract
-) 2/3 cup flour
-) pinch of salt


For cheesecake batter :
-) 8 oz (1 packet) cream cheese, softened
-) 1/3 cup sugar
-) 1 large egg yolk
-) 1/4 teaspoon vanilla extract


For sprinkling :
-) 1/2 cup chopped dark chocolate or dark chocolate chips


Method :

1. Put oven rack in middle shelf of oven and heat to 350 deg F.
2. Butter an 8 inch square baking pan. Melt butter and chocolate using a double boiler. Whisk in sugar, eggs, vanilla and a pinch of salt until just combined. Fold in flour and spread in baking pan.
3. Mix together cheesecake batter ingredients in a small bowl til smooth. Dollop over brownie batter, then swirl into a marbled pattern with a knife or spatula.
4. Scatter chocolate chips over the top.
5. Bake til edges are slightly puffed and centre is just set, about 35 minutes. 

The recipe and image were copied directly from alicebakesacake

Asian Spiced Kedgeree

Asian Spiced Kedgeree
Recipe by Nigella Lawson, from a very old copy of Vogue Entertaining

Once the salmon is in the oven, I like to get started softening the onions, adding the spices and toasting the rice. By the time the fish is cooked, you can just pour the liquid it poaches in straight into the pan, saving on time and dirty dishes. Should you find yourself with more kaffir lime leaves than you need, just pop them in a ziplock bag and stash them in the freezer for future use.

Ingredients :

• 500ml cold water for poaching fish
• 2 lime leaves, torn into pieces
• 1 heaped teaspoon salt
• 4 salmon fillets, skin removed (weighing about 750g in total)
• 45g butter
• 1 teaspoon oil
• 1 onion, peeled and chopped finely
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 1/2 teaspoon tumeric powder
• 250g basmati rice
• 3 hard boiled eggs, peeled and quartered
• 3 tablespoons chopped coriander (cliantro) leaves
• juice and grated zest of one lime
• fish sauce to taste (optional)
• lime wedges

Method :

1. Preheat oven to 200 deg C.
2. Pour water into roasting dish, add lime leaves, salt, and then salmon. Cover dish with foil, put it in oven and cook for about 15 minutes, by which time salmon should be tender.
3. Remove dish from oven and drain liquid into jug. Replace foil to keep fish warm, and set aside.
4. Melt butter and oil in a wide, heavy-based saucepan with a tight-fitting lid. Soften onion in pan, add spices, and continue to cook until onion is slightly translucent and suffused with the soft perfume of spices. 
5. Add rice and stir with wooden spoon so that it's all well-coated with the mixture. Pour in reserved liquid, stir, then cover and cook over gentle heat for about 15 minutes or until all liquid is absorbed.
6. Just before you want to eat, drain off excess liquid from salmon, and flake it with a fork. Add this to rice, with eggs, coriander, lime juice and a drop or two of fish sauce (if using). Stir gently to mix. Sprinkle with lime zest and lime wedges.

The recipe and image were copied directly from alicebakesacake

Carrot Cake Recipe

Carrot Cake 
Recipe adapted from The Bourke Street Bakery Cookbook

This bakes as one cake and then is cut in half to form two layers. If you wanted to speed things up, you could certainly bake the cake in two tins and halve the cooking time. However, you'd then have to level off the top of one to make it sit flat in assembly, which would be a bit of a waste... unless of course you ate it, in which case, it's a bonus!


Ingredients :

• 70g (2 1/2 oz) walnuts
• 150g (5 1/2 oz / 1 cup) self-raising flour
• 1/8 teaspoon baking powder
• 1/8 teaspoon bicarbonate of soda (baking soda)
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground cloves
• 1/8 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 2 egg whites
• 60g (2 1/4 oz / 1/4 cup) sugar for egg whites
• 1 egg 
• 1 egg yolk
• 160g (5 3/4 oz / 3/4 cup) sugar for egg yolks
• 170ml (2/3 cup) extra light olive oil
• 125g (4 1/2 oz) carrots, peeled and grated

Cream cheese frosting :

• 20g (3/4 oz / 1 tablespoon) icing (confectioner's) sugar, plus extra for dusting
• 20g (3/4 oz / 1 tablespoon) butter, softened
• 145g (5 1/4 oz) cream cheese, softened
• 40ml (2 tablespoons) pouring (whipping) cream

Method :
Preheat the oven to 200 deg C / 400 deg F. Grease an 18cm (7 inch) round cake tin and line the base and sides with baking paper.

Place the walnuts on a tray and cook for 4-5 minutes, or until lightly toasted. Cool and cut into thirds. Sift the flour, baking powder, bicarb soda and spices into a bowl and mix to combine.
Beat the egg whites in an electric mixer fitted with a whisk attachment until soft peaks start to form. Slowly pour in the sugar for the egg whites, while the motor is still running, being careful not to overmix - the meringue should reach soft peak stage. Quickly transfer to another bowl and put aside.

Put the egg and egg yolk in the bowl of the mixer and add the sugar for the egg yolks. Mix on high speed for 3-4 minutes, or until the mixture doubles in volume and is quite airy. With the motor running, slowly pour in the oil in a thin stream being careful that it doesn't split or deflate too much.

Remove the bowl from the mixer and gently fold in the flour mixture til combined. Fold in the carrots and walnuts. Then quickly and lightly fold in the meringue - do not fold it through completely, you should still be able to see streaks of white through the mix.

Pour into the prepared tin and bake for 1 hour and 10 minutes or until a skewer inserted in the centre of the cake comes out clean. You may need to drop the oven temperature to 180 deg C (350 deg F) after the first 30 minutes if it's browning too quickly.

Meanwhile, make the cream cheese frosting. Cream the icing sugar with the butter in the bowl of an electric mixer til pale and smooth. Add the cream cheese in small amounts, allowing it to be completely incorporated before adding the rest. Scrape down the sides of the bowl during this process to ensure even mixing. Add the cream and mix til smooth, being careful not to overmix at this stage or the cream may curdle and separate. Add a little more cream if necessary - the frosting needs to be of a spreadable consistency but not at all runny.

Remove the cake from the oven and allow to cool in the tin for 30 minutes before turning out onto a wire rack to cool completely. Using a serrated knife, slice horizontally through the centre of the cake to form two even-sized layers and fill with frosting. Dust the top of the cake with icing sugar to serve.

The recipe and image were copied directly from alicebakesacake