Tag Archives: sweet

Sticky Rice and Mango

Whenever I go out for Thai food and the last of the creamy coconut flavored sticky goodness is gone , I fret !! Now I can enjoy it anytime !!

Whenever I go out for Thai food and the last of the creamy coconut flavored sticky goodness is gone, I fret !! Now I can enjoy it anytime !!

Soak together for 45 minutes:

1 cup sticky rice

1 teaspoon sea salt

1/2 cup coconut milk

1 cup water

—————

add:

3 tablespoons brown sugar

1/2 can coconut milk

Gently bring to a boil then cover and cook on low for 15-20 minutes.

Let sit for a bit before serving. Taste for desired sweetness and saltiness.Add more if you like.

In a separate pan

heat 1/4 cup coconut milk

3 tablespoons brown sugar

Serve warm:

One scoop sticky rice on each plate top with

Sliced mango

Pour  sauce over each portion of sticky rice and mango.

Sprinkle with toasted Sesami seeds.

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Crumb Cake

This East Coast staple brings back memories. Who hasn’t picked off all the crumbs while mom wasn’t looking? I did this one with King Arthur Gluten Free All Purpose Flour. The taste is there! The gluten is not.

This East Coast staple brings back memories. Who hasn’t picked off all the crumbs while mom wasn’t looking? I did this one with King Arthur Gluten Free All Purpose Flour. The taste is there! The gluten is not.

Preheat oven 180c/350f

13×9” Pan-greased

Prepare Crumb Topping:

1cup dark brown sugar

½ cup light brown sugar

2 tablespoons cinnamon

½ teaspoon sea salt

2 sticks butter- melted

2 ½ cups King Arthur Gluten Free All Purpose Flour+ 1/3 cup extra if needed

Mix flours and sugars together. Add butter. Using your hands, toss gently. Your objective is big clumps. If mixture is too wet, add additional  1/3 cup of flour. Squeeze into clumps if needed. Set aside.

Prepare Batter

Combine dry ingredients in a small bowl:

2 ½ cups King Arthur Gluten Free Flour

1 ½ teaspoons baking soda

1teaspoon baking powder

½ teaspoon sea salt

Set aside.

1 ½ sticks butter-room temp

3 tablespoons cream cheese- room temp

1 ½ cups brown sugar

3 eggs

1teaspoon vanilla

1 ½ cups sour cream

Beat butter and cream cheese until light and fluffy. Add sugars and beat for another minute. Add eggs one at a time beating well after each addition.

Add in vanilla and sour cream. Combine.

Add half the flour mixture. Beat until combined. Repeat with remaining half flour mixture.

Pour into greased pan and

Cover batter with topping. Be mindful not to crush your big crumbs while doing this step.

Bake for 35-40 minutes

Cool or 20 minutes before cutting into squares.

Sprinkle top with powdered sugar (icing sugar) just before serving.


Jaffa Cupcakes

Inspired by the English favorite Jaffa Cakes, and the Australian Crabapple bakery, this recipe hits the spot. This variation is gluten free, moist and delicious !!

Inspired by the English favorite Jaffa Cakes, and the Australian Crabapple bakery, this recipe hits the spot. This variation is gluten free, moist and delicious !!

Preheat oven to 160c/325f

Mini Cupcake tins are perfect for this but you may use regular size tins and you will only fill them half way.

2 oranges

4 cups almond flour

31/2  teaspoons baking powder

8 tablespoons butter-room temp

1 cup sugar

¾ cup brown sugar

7 eggs

Boil oranges for 1 hour.

Cut oranges (peel and all) into pieces and puree in blender.

Set aside.

Cream butter until light in color about 2 minutes.

Add sugars and beat for 2 minutes.

Add eggs one at a time beating 1 minute after each addition.

Add the almond flour and baking powder.

Stir in the oranges.

Pour into greased cupcake tins and bake until golden. About 30-35 minutes.

Chocolate Ganache

Scald one cup of cream

Pour over 1 cup of  semi sweet Chocolate Pieces , I like Felchlin Accra 70%.

Stir until smooth.

Pour over cooled Jaffa Cakes.

set aside to set.


Sticky Toffee Christmas Pudding

9x13 pan greased Preheat Oven 180c/350f 2 cups Dates-pitted and finely chopped ¾ cup Frangelico (rum is traditional in this recipe but I like the liqueur) ¾ cup of hot coffee (you may use boiling water in place of coffee) 1 teaspoon Vanilla 3 1/2 Cups Flour 1 tablespoon Baking Powder ¾ teaspoon Cinnamon ½ teaspoon Sea Salt 2 cups brown Sugar 1 stick Butter-room temp 3 eggs Put Dates and Frangelico in a small bowl. Cover with hot coffee and set aside. Stir occasionally while dates soften and break down. Cool and add Vanilla. In a small bowl add flour, baking powder, cinnamon, and sea salt. Stir with a fork and set aside. In a kitchen aid with paddle attachment or a big bowl with a handheld mixer Add Sugar and Butter and beat well. Add eggs one at a time beating well after each addition. Add Flour mixture in 3 increments beating until just combined after each addition. Do not over mix. Stir in Date mixture. Pour into Greased Pan and Bake for 35 minutes or until a wooden skewer comes out clean. Prepare Toffee- you can buy your favorite caramel topping if you aren’t into making your own. Just heat it up well before you pour it over the cake/ pudding. Toffee recipe 1/2 cup cream 1/2 stick butter - room temp ½ tsp sea salt 1 cup sugar 1 Tbsp water Bring the cream simmer and set aside. In a separate pot heat the sugar and water on medium heat until they reach a golden caramel color. Do not stir. Once you have reached the golden caramel stage, carefully add in the cream and stir. Add Sea salt. Cook stirring occasionally, for about 2 minutes mixture will thicken. Turn off heat. Add butter. Cook another 2 minutes. Deeply preforate the entire top of the warm cake with a fork or a long wooden skewer. Pour half of the caramel over top of the cake. Caramel will soak into cake making it a pudding ! Set aside for 15 minutes. And the other half of the caramel is for serving over the cake. Make sure its warm. Vanilla Ice cream or Pouring cream is welcome too.

This Pudding is so rich that I save it for very special occasions. Having said that, it is so good I can see why this is the favorite anytime dessert of an entire country.

9×13 pan greased

Preheat Oven 180c/350f

2 cups Dates-pitted and finely chopped

¾ cup Frangelico (rum is traditional in this recipe but I like the liqueur)

¾ cup of hot coffee (you may use boiling water in place of coffee)

1 teaspoon Vanilla

3 1/2 Cups Flour

1 tablespoon Baking Powder

¾ teaspoon Cinnamon

½ teaspoon Sea Salt

2 cups brown Sugar

1 stick Butter-room temp

3 eggs

Put Dates and Frangelico in a small bowl. Cover with hot coffee and set aside.

Stir occasionally while dates soften and break down.

Cool and add Vanilla.

In a small bowl add flour, baking powder, cinnamon, and sea salt. Stir with a fork and set aside.

In a kitchen aid with paddle attachment or a big bowl with a handheld mixer

Add Sugar and Butter and beat well. Add eggs one at a time beating well after each addition.

Add Flour mixture in 3 increments beating until just combined after each addition.

Do not over mix.

Stir in Date mixture.

Pour into Greased Pan and Bake for 35 minutes or until a wooden skewer comes out clean.

Prepare Toffee- you can buy your favorite caramel topping if you aren’t into making your own. Just heat it up well before you pour it over the cake/ pudding.

Toffee recipe

1/2 cup cream

1/2 stick butter – room temp

½ tsp sea salt

1 cup sugar

1 Tbsp water

Bring the cream simmer and set aside.

In a separate pot heat the sugar and water on medium heat until they reach a golden caramel color. Do not stir.

Once you have reached the golden caramel stage, carefully add in the cream and stir.

Add Sea salt.

Cook stirring occasionally, for about 2 minutes mixture will thicken.

Turn off heat.

Add butter.

Cook another 2 minutes.

Deeply preforate the entire top of the warm cake with a fork or a long wooden skewer.

Pour half of the caramel over top of the cake. Caramel will soak into cake making it a pudding !

Set aside for 15 minutes.

And the other half of the caramel is for serving over the cake. Make sure its warm.

Vanilla Ice cream or Pouring cream is welcome too.


Tiramisu

Coffee soaked biscuits layered with whipped marscapone cream .
The dessert to die for !

1  large tub Marscapone Cheese (16 oz)

4 Egg Yolks

3 tablespoon Sugar

1/4 teaspoon finely ground Coffee

pinch Salt

1  pint Heavy Cream – whipped to soft peaks

1 cup cold Coffee- Espresso is great too

2 tablespoons  of Rum or Frangelico (optional)

1 package Lady Fingers (24 count)

Beat marscapone, yolks ,sugar, coffee grounds, and salt  for 5 minutes. Set aside.

Whip cream until soft peaks form. Carefully fold cream into marscapone mixture until combined.

In a bowl combine cold coffee and Rum.

Quickly dip ladyfingers in cold coffee mixture and place them side by side

six in a row on a flat serving plate .

Carefully cover lady fingers with about 1/3 of the marscapone mixture.

Place another layer of  ladyfingers, this time in the opposing direction on top . Again Cover with about 1/3 of marscapone on top, repeat with the final layer side by side, opposing direction, and top with remaining marscapone

bringing the remaining marscapone cream down the sides like frosting a cake.

Refrigerate at least 4-5 hours. (overnight is best)

Before serving , sprinkle top with cocoa powder or chocolate curls.


Peppermint Patties

Homemade Chocolate Confections, theres nothing better !

2 1/4 cups confectioners sugar with extra for dusting

1  1/2 tablespoons light corn syrup

1  1/2 tablespoons water

1/2 teaspoon pure peppermint extract

1 tablespoon vegetable shortening

10 ounces 70%  bittersweet chocolate, coarsely chopped

parchment paper

rolling pin

1-inch round cookie cutter I used a large metal icing tip

digital thermometer

rubber glove for handling chocolates after they are cooled

peppermint crème

Beat  2  1/4 cups confectioners sugar with corn syrup, water, peppermint extract, shortening, and a pinch of salt using an electric mixer  at medium speed until just combined.

Knead on a work surface dusted with remaining   1/4 cup confectioners sugar until smooth.

Roll out between 2 sheets of parchment paper until desired thickness – 1/4 inch is good or a bit less.

let air dry for a few hours.

Dust both sides with confectionary sugar and cut into shapes and place on parchment paper.

 

Temper Chocolate

You have to do a heat –cool- reheat method to temper the chocolate. Tempering chocolate gives it the shine and the snap when it’s cool.

The easiest way I have learned is to use the microwave and a digital thermometer.

Nuke   1 ¼   cup of chocolate on low in increments of 15 seconds until chocolate is melted and reaches no higher temp that 45c.(112 f)

Carefully stir with a rubber spatula, avoiding scraping the down sides of the bowl.

Remove from microwave and add the remaining ¼ cup chocolate

Stir frequently until chocolate temp reduces to 27c(80f) -this will take some time.

When chocolate reaches 27 c (80f)

Remove patties from freezer and set aside

Nuke chocolate in increments of 3 seconds stirring and checking the temp after each increment until you get to 32c(88f). it will be fast.

When you have reached 32c  (88f), you are ready to dip

Using 2 forks to hold the patty, dip into chocolate  and place them on parchment paper to cool.

Work fast .

If chocolate gets too cool microwave in 3 second increments and bring it back to 32 c.

To avoid fingerprints on finished chocolates ,wear a rubber glove when handling chocolate .

Store chocolate in airtight container.


Perfect Yellow Cake “Happy Birthday Jenna!!”

Out of all my cake recipes this one was the hardest to crack ! Through many incarnations, this one best describes my childhood memories of a fluffy yellow cake with chocolate icing . ENJOY !!

190c/350f

Grease and flour two 8-inch cake pans.

2 cups all-purpose flour, sifted

1 + 1/4 cup sugar

1 tablespoon baking powder

1 teaspoon salt

1/2 cup butter, softened

1 cup milk

1 teaspoon vanilla extract

2 eggs

Sift flour and sugar, baking powder and salt in the bowl of kitchen aid mixer.

Add butter, milk and vanilla.

Beat to incorporate.

Add eggs and mix well. Be mindful not to over mix.

Pour batter into prepared pans, dividing equally among both.

Bake 30 to 35 minutes

Cool in pans ,remove from pans after 15 minutes .

cool cakes on wire racks.

Frost cake with your favorite icing_ Mine is

CHOCOLATE GANACHE

12 oz. bittersweet chocolate

12 oz. heavy cream

1 oz. cognac or other liqueur-optional

Chop chocolate into fine pieces and place in bowl.

Heat cream to a scald.

Pour hot cream over chocolate and let stand one minute.

Whisk cream and chocolate until smooth.

Add cognac if desired and stir.

Set aside to cool.

At this point you may pour your ganache over cake for a smooth finished cake. But if you prefer the traditional “frosting” that you apply with a spatula then

The longer you leave it out the thicker it will become.

To get real frosting consistency,  whip the ganache at this stage.

I like to leave it out over night but if you want to “frost” your cake sooner than later, chill it until desired consistency.

If by chance it becomes too solid for your comfort the simply whisk frosting over hot water bath to soften.