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Recipes!
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Hi everyone,
I need help!! I just moved to the states an am desperate for a cheesecake to help my homesickness.......unfortunately none of the philadelphia cream cheese packets carry the recipie on the back
Can anyone help me out?!?!? I mean I know the basics of it, I must've made it a thousand times at home, but I need the measurements!!
Thanks!!0 -
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Pecan Nut Fudge Cake! Great for big parties 'cause it's quite rich so you can get about 16 slices out of it, serve with some vanilla bean ice-cream and you're all set
Also, my striped Mocha & Vanilla Bean New York Cheesecake recipe has moved sites
As for buttercream frosting, you haven't had a buttercream frosting till you've had Swiss Buttercream (this is for Maple Swiss Buttercream but I haven't posted a cake/cupcake yet with just plain vanilla, just leave the maple out or add any other flavour or colouring, brandy buttercream is also good! The recipe is near the end of the macaron recipe post). It's a little bit of work to make but so worth the effort. It also doesn't dry with a crust on it and is super creamy and not as sickly sweet as Simple Buttercream (icing sugar & butter)0 -
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i flippin love cakes and pies!! they are my biggest weakness! im kinda fit so I try not eat too many, but they rock!! best cake shop ive been in is one in salthill!! im a dub so its hard for me to say that! but if your ever up that neck of the woods be sure to drop in!
keep postin the recipes, they sound good, might whip out the oul chefs hat and get messy!
what's the name of the place in salthill? 0 -
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This is a recipe my friend gave to me. Its really easy. Its a phipino dessert.
Ingredients
-454g Grated Cassava ; You get it at Philipino stores for only 3 euro or so, and keep it in the fridge/freezer
- 400ml coconut milk
-397g condensed milk
-sugar
Directions
-Empty all of Cassava into a large oven proof dish, something like a lasagne dish.
-Add 300ml of coconut milk, 298g condensed milk, 1 tbsp of sugar
-Stir together until it makes a smooth mixture
-Place in an oven at gas mark 4/ 180'C for 50 mins
-Mix the remainder of coconut milk & condensed milk & 2tsp sugar together. After taking cake out of oven pour this mixture over the cake and place it under the grill to brown it.
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This is a lovely, rich, moist cake that is very economical and easy to do. Like the Sephardic orange cake, it is flour free so good for those with gluten issues.
The look and texture reminds me a bit of Frangepani, the Italian almond and pear cake.
The Gaelic word in Connemara for Potato's is Fatai (faah-tee) as opposed to thge more common pratai used in Munster and Ulster Irish, hence the name I gave this recipe - fatai-panne. It could easily have been called Henry Hill Cake (from the movie Goodfellas, Half Mick, Half Guinea)
Its an unusual pudding, based on a Minorcan recipe. You don't need the rhubarb in this one but I feel the tartness and flavour really adds to the overall dish.
The gang from Garrai Glas really liked this cake.
Ingredients:
500g of floury potato's
120g Sugar
3 eggs, separated with whites stiffly beaten
Zest of 1 lemon
Knob of Cuinneog Butter
200g Rhubarb
Boil the spuds in their skins until done, then cool slightly, peel and mash or pass through a processor or food mill.
Preheat the oven to 180 deg C or Gas Mark 4
In a large bowl, work the egg yolks, sugar and lemon zest into the potato, then slowly add the stiff egg whites and sliced rhubarb.
Pour the mixture into a buttered baking dish; Then bake for 35-40 minutes or until a cocktail stick can be inserted in the middle of the cake and come out clean.
If desired sprinkle sliced almonds over the cake about 10 minutes before cooking is finished.
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I made my first attempt at carrot cake this morning, and it looks pretty well. So here goes:
8oz self raising flour
5oz brown sugar
2oz sultantas
2oz walnuts
5 oz grated carrot
3 eggs
175mls/6fl oz sunflower oil
1/2 tsp cinnamon
1/2 tsp nutmet
pinch of bread soda.
Put the sugar, sultanas, walnuts and carrots into a bowl
Beat eggs and oil together and stir into carrot mixture and then add sugar:
Line you loaf tin.
Sieve flour, spices and bread soda together and add to mixture and gently stir all the ingredients together and transfer to your tin:
150/300/gas 2 for 1 hour, approx.
Cool in tin for 15 mins, then cool on wire tray.
Top with Cinnamon icing.
3oz butter
6oz icing sugar
1 tsp cinnamon (add more if necessary)
Sieve together icing sugar and cinnamon.
Cream it with the butter, and if too thick, add a teaspoon of milk/orange juice.
Final product:
Enjoy 0 -
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Yum! That looks wonderful. In the U.S. we make our carrot cake with a cream cheese frosting, you use basically the same frosting recipe you have there but you do half cream cheese half butter. It's a little tangier and goes great with carrot or dark chocolate cakes People in the southern U.S. also put pineapple in their carrot cake, I've never really liked it that way but you might. Carrot cake is my daughter's favorite and what she wants for her fifth birthday next week, we always make ours with some orange juice and orange zest in the batter and a tiny bit of orange zest in the icing too ... this post has me craving carrot cake now. 0
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I'm hoping to make a cake for my friend's birthday next week. I have a block of white sugarpaste icing that I bought in Decobake in Athlone. Would a regular recipe for a sponge cake work or do I need anything sturdier seeing as I'm icing it? All suggestions taken! thank you! 0
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If you don't collect your own seaweed I would recommend an Irish companies products - Spanish Point Sea Veg - you can buy it online.
This recipe is kind of a Madeira cake, and the combination of sugar kelp and caraway works very well.
It introduces seaweed into your diet, which is full of minerals, vitamins and iodine.
The only thing you need to do with the dried seaweed is soak it in warm water before chopping.
The sea veg used is sugar kelp or kombu kelp.
INGREDIENTS
2 heaped teaspoons, kelp - finely chopped (sugar kelp or kombu kelp soaked in warm water till soft)
225 grams butter - I always try to use Cuinneog butter
115 grams castor sugar
4 large eggs
340 grams plain flour, sifted
1 teaspoon baking soda
2 teaspoons caraway seeds
Zest of half a lemon
METHOD
Pre-heat the oven to 180 deg C - 350 deg F or gas mark 4
Grease the sides of a 9 inch tin with a little butter and line the base with grease proof paper.
Place the butter and sugar in a bowl and cream until light and fluffy
Add the eggs one at a time and beat in well.
If the mixture shows signs of curdling, add a little flour
Stir in the baking soda, sugar kelp, caraway seeds and lemon zest
Add the flour and mix well.
If the mix is a bit dry you can add a tablespoon or two of milk.
Put the mixture into the tin and bake for 50 minutes
After 50 minutes check the cake with a wooden skewer, you put it through the centre of the cake - it should come out clean and dry. If it does not, give it another 10 minutes in the oven.
It is gorgeous to have with black tea and lemon
More pics and tips etc as always on the blog0 -
Hummingbird Bakery Lemon Meringue Pie
I made this recently and was delighted with it. It's the best Lemon Meringue Pie recipe I've ever used. The taste is fantastic and the colour etc when it's cut open is just beautiful. That's just the basic meringue topping in the photo, I didn't bother with the Italian one. The only bit I wasn't pleased with was the pastry, it didn't roll at all for me (pastry making is not one of my strong points though). And with two tins of condensed milk in this though you wouldn't be eating too much of it
Ingredients – Makes 10-12 slices
8 egg yolks
2 x 397g tins condensed milk
Freshly squeezed juice and grated zest of 8 unwaxed lemons
1 Basic Pie Crust, partially blind baked (ingredients and method below)
Simpler Meringue Topping
6 egg whites
330g caster sugar
1 teaspoon vanilla extract
Or Italian Meringue Topping
400g caster sugar
7 egg whites
¼ teaspoon vanilla extract
For the Basic Pie Crust
260g plain flour
½ teaspoon salt
110g unsalted butter
Equipment
a 23cm pie dish, greased
baking beans
Method
To Make the Pie Crust
Put the flour, salt and butter in an electric mixer with a paddle attachment and beat on slow speed until you get a sandy consistency and everything is combined. Add 1 tablespoon water and beat until well mixed.
Add a second tablespoon of water and beat until you have a smooth, even dough. If the dough is still a little dry, add another tablespoon of water, but be careful not to add too much water – it is safer to beat the dough at high speed to try to bring the ingredients together.
Wrap the dough in clingfilm and leave to rest for 1 hour.
Preheat the oven to 170°C (325°F) Gas 3.
Lightly dust a clean work surface with flour and roll out the dough with a rolling pin. Line the prepared pie dish with the dough and trim the edges with a sharp knife. Lay a sheet of greaseproof paper over the dough crust and pour in the baking beans.
Partially bake the pie crust in the preheated oven for about 10 minutes. Remove the greaseproof paper and baking beans and bake for a further 10 minutes. The dough should still be pale and slightly raw in the centre.
To Make the Lemon Meringue Pie
Preheat the oven to 150°C (300°F) Gas 2.
Put the egg yolks, condensed milk and lemon juice and zest in a glass bowl and mix gently with a balloon whisk until all the ingredients are very well incorporated. The mixture will thicken naturally.
Pour into the partially blind-baked pie crust and bake in the preheated oven for 20-30 minutes. The filling should be firm to the touch but still very slightly soft in the centre (not wobbly!). Leave to cool completely, then cover and refrigerate for at least 1 hour, or overnight if possible.
To Make the Simpler Meringue Topping:
Preheat the oven to 150°C (300°F) Gas 2.
Put the egg whites in a freestanding electric mixer with a whisk attachment and whisk until frothy. Gradually add 2 tablespoons of the sugar at a time, whisking well after each addition. Once you have whisked in all the sugar, add the vanilla extract and whisk again until stiff peaks form.
Spoon the meringue on top of the cold pie, making sure you completely cover the pie filling. Create peaks and swirls in the top of the meringue with the back of a tablespoon.
Bake in the preheated oven for about 20 minutes, or until the meringue is golden brown and crisp to the touch. (Note: With this method, the egg whites are not cooked through, so should not be served to the very young, the very old, those with compromised immune systems or to pregnant women.)
Leave to cool completely before serving.
To Make the Italian Meringue Topping:
Preheat the oven to 150°C (300°F) Gas 2.
Put the sugar in a small saucepan and just cover with water. Set over medium heat and bring to the boil.
While the sugar is on the hob, put the egg whites in a freestanding electric mixer with a whisk attachment (or use a handheld electric whisk) on medium-slow speed. Whisk until the egg whites are light and foamy.
When the sugar has been boiling for a short while, it should reach soft ball stage. (This is when the bubbles go more syrupy. To check, dip a spoon into the sugar, then drop it directly into a glass of cold water. The sugar will firm up on contact with the water. You should be able to form a soft ball out of the sugar. If it sets to hard to be able to form a ball, it has been boiled too long and has reached hard ball stage. Be careful, as the sugar goes from soft ball to hard ball stage very quickly. Don’t touch the hot syrup with your bare hand until you have dipped the spoon into the glass of cold water, otherwise you will burn your fingers.)
Turn the mixer up to medium-high speed and slowly pour the sugar syrup into the egg whites. Once all the syrup is incorporated, turn the mixer up to maximum speed and whisk for about 10-15 minutes, or until the meringue has tripled in size and is very white and fluffy.
Turn the mixer back down to medium speed and continue to whisk for a couple more minutes until the meringue has cooled down slightly.
Spoon the meringue on top of the cold pie, making sure you completely cover the pie filling. Create peaks and swirls in the top of the meringue with the back of a tablespoon.
Bake in the preheated oven for about 20 minutes, or until the meringue is golden brown and crisp to the touch. Leave to cool completely before serving.0 -
Hummingbird Bakery Coffee Cake
And this is their coffee cake (very messily iced, I will add). I had a lot of problems with this. Firstly, the picture shown is made with half the recipe. The actual recipe (below) calls for 8 eggs and 450g of both flour and sugar! I reckoned that wouldn't even fit into my mould (the correct mould according to the book), so I made half, which fit perfectly. When I tried to take it out it fell apart though, which is why the icing is so bad, I was basically sticking it back together. I was making cup cakes at the same time, so I decided to use chocolate icing and just finish off with a few swirls of vanilla. It tasted fine, but not too exciting - more of a cake to have with tea than a dessert cake. I actually wouldn't recommend this recipe, but here you are in the interests of research.
2 tablespoons instant coffee granules
450 g unsalted butter
450 g caster sugar
8 eggs
450 g plain flour
2 tablespoons baking powder
2 teaspoons cocoa powder – plus extra to decorate
1 quantity Hummingbird Vanilla Frosting
60 g dark chocolate – grated into shavings to decorate
Coffee beans to decorate (optional)
A 25 -26cm ring mould – greased and dusted with flour
Firstly make coffee essence by putting coffee granules and 170mls water in a small saucepan, bring to boil over medium heat. Boil until reduced by half and remove from heat and leave to cool completely. Set aside 1 tablespoon of the essence to use in the frosting.
Preheat the oven to 170º (325ºF) Gas 3.
In a freestanding mixer using a paddle attachment beat butter, sugar and coffee essence until all ingredients are well incorporated.
Add the eggs one at a time, mixing well and scraping down sides of bowl after each addition.
Beat in the flour, baking powder and cocoa powder until everything is combined and the mixture is light and fluffy.
Pour into ring mould and smooth surface.
Bake in the preheated oven for 40 minutes or until sponge feels firm to touch. (Do not open the oven up until the 40 mins or the cake will sink).
Remove from oven and leave to cool slightly before turning out onto a wire cooling rack to cool completely.
Make the Hummingbird Vanilla frosting (recipe below) incorporating the reserved tablespoon of coffee essence at end of step 1.
When the cake is cold put on a serving plate, cover the top with frosting, dust lightly with a sprinkling of cocoa powder and decorate with the chocolate shavings and coffee beans, if using.
Hummingbird Vanilla Frosting
250 g icing sugar, sifted
80g unsalted butter
25 ml whole milk
a couple of drops of vanilla extract
Beat icing sugar and butter together in freestanding mixer on medium slow speed until the mixture comes together.
Turn the mixer down to slow speed and add the milk (and vanilla essence previously mixed) gradually.
Once all the milk has been incorporated turn the mixture up to high speed.
Beat for at least 5 minutes until fluffy and light.0 -
Some lovely recipes on here so I thought I'd contribute. This is my go-to cake when I fancy doing a spot of baking. It's also a great way of using up left over rum from Christmas.
The recipe is originally from an American site called SimplyRecipes and it's taken me a while to properly adjust the measurements. I also, through trial and error, adapted it to be more like a rum cake as there's a lot of it left over from my Christmas hamper and it felt like a novel way of using it up.
Anyhoo, enough of my blabbing- here's the recipe:
YOU WILL NEED:
For the syrup:
5oz dark muscavado sugar
About 1/2 a block unsalted butter, cubed
1 can (20 oz) of pineapple slices in natural juice
1 shot of Morgan's Spiced Rum
Cake:
6oz all purpose flour (I used Supervalu's Budget Self Raising)
3/4 teaspoon baking powder
1/2 teaspoon salt
5oz light brown sugar
5oz dark muscavado sugar
1/2 block of unsalted butter unsalted butter
4 large eggs
1 tablespoon vanilla extract
1 shot of Morgan's Spiced Rum (feel free to add a bit more if you're feeling naughty!)
NOTE: I don't currently have any pictures of the cake but I just popped one into the oven so, provided my parents don't eat it all up before I get the chance, I'll snap a picture and post it up later.
METHOD:
1: Start by making a simple syrup topping. Take the brown sugar and butter and combine and melt in a saucepan on medium heat until sugar dissolves and the mixture is bubbly. This shouldn't take longer than about 5 minutes.(After sugar melts, don't stir.) Pour mixture into a 10 inch diameter stick-free cake pan with 2 inch high sides. Arrange pineapple slices in a single layer ontop of the caramel mixture.
2: Preheat oven to 200C. Whisk the flour, baking powder, and salt in a large mixing bowl. In a separate bowl, use an electric mixer to beat the sugars and butter together until light. Add eggs one at a time, beating after each addition. Beat in the vanilla and rum. Add dry ingredients and beat until well mixed. You should end up with a lovely, slightly gritty thick batter. Be sure to taste and add more rum/vanilla according to your preferences. Just try not to eat the batter!
3: Pour cake batter over caramel and pineapple in pan.
Bake cake until a knife inserted into the center comes out clean, about 1 hour to 1 hour 15 minutes. Cool cake in pan on a rack for 10 minutes. Turn cake out onto a platter. Serve warm or at room temperature, ideally with freshly whipped cream or vanilla ice cream.
This cake is fairly luscious so you don't really need much in the way of an accompanient.
Enjoy.
EDIT: Included a picture!0 -
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