Coffee Sponge Cake


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Ingredients


    170g margarine, softened
    170g caster sugar
    1 drop vanilla extract
    140g self raising flour
    30g mild instant coffee powder
    3 eggs, beaten
    2 dessertspoons warm water

Method

    Preheat the oven to 180 C / Gas 4, and grease and flour two sandwich tins.
    Using a wooden spoon, beat together the margarine and sugar until creamy. Add vanilla and stir.
    Sift together the flour and instant coffee. Add the dry mixture to the margarine mixture alternately with the beaten eggs, stirring between each addition. Finally, add 2 dessertspoons of warm water, and stir.
    Divide the mixture evenly between the two prepared tins. Bake for 20 minutes in the preheated oven, or until the cakes test done with a wooden skewer.
    Allow to cool in the tins till cool enough to handle, then tip out onto a wire rack to cool completely. Fill or ice as desired.

Simple Eggless Chocolate Cake


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Ingredients:


For cake


    All purpose flour – 1 ½ cup
    Cocoa powder – 3 tablespoons
    Baking powder - 1 ½ teaspoons
    Baking soda – ¾ teaspoon
    Sweetened Condensed milk – 1 cup
    Unsalted Butter – ¾ cup, melted and cooled
    Pure Vanilla extract – 1 ½ teaspoons
    Water – ¾ cup

For Ganache frosting

    Semi sweet chocolate – 6 oz, roughly chopped
    Heavy whipping cream – ½ cup
    Unsalted butter – 1 ½ tablespoons


Make Cake

    Preheat the oven at 350 degree F or 180 degree C.
    Prepare 9 inch round cake pan. Spray it with cooking spray or lightly butter the pan.
    Sift all purpose flour, cocoa powder, baking powder and baking soda in a bowl.
    Then add water, melted butter, vanilla extract and condensed milk. Mix well using whisk. If there are lumps don’t worry about it.
    Pour the batter into a prepared cake pan. Tap the pan on the countertop to remove air bubbles. Bake into preheated oven for 30 minutes or till toothpick inserted in center of cake will come out clean.
    Remove it from the oven and let it cool on wire rack for 5 minutes. Then using a knife loose the sides of the pan. And invert it into cooling rack from the pan and let it cool completely before frosting.

Make Ganache frosting

    Chop semi sweet chocolates and put into a heatproof bowl.
    Heat the heavy cream and butter in a sauce pan on medium heat. As soon as it comes to a boil. Turn off the stove. Pour hot cream and butter mixture into chocolate.
    Let it stand for 2 minutes.
    Then stir very gently with a spoon. It will look ugly half way through.
    Keep stirring till it becomes shiny and everything is incorporated well.
    Put the cake with cooling rack on a baking dish. So any access drip from frosting will not be wasted.
    Now pour the chocolate ganache frosting on the cake, using back of spoon or butter knife spread it evenly.
    Let the ganache frosting set for 1-2 hours before cut the cake.

Pumpkin Apricot Cake Recipe

Image result for Pumpkin Apricot Cake Recipe 
Ingredients:
    Heat first three ingredients:
    3/4 cup dried apricots, chopped
    1/4 cup dried currants
    1/2 cup amaretto, warmed (coffee syrup)
    1 can (15-ounce) solid pack pumpkin
    3 large eggs, beaten
    1 cup all-purpose flour
    1-1/2 teaspoons ground cinnamon
    1/4 teaspoon each: nutmeg, allspice, and salt
    1 teaspoon baking soda
    2/3 cup brown sugar
    5 tablespoons butter
    1/2 cup chopped pecans

Instructions:
Step 1: Preheat oven to 400 degrees. Prepare batter according to the recipe for Pumpkin-Apricot Pudding, above. Grease a heatprooof pudding mold or six mini-bundt pans. Pour batter into molds. Place on rack set in roasting pan.

Step 2: Place pan in oven. Pour boiling water into pan until molds are covered two-thirds of the way. Cover with foil. Steam for 1-1/2 hours or until toothpick inserted in pudding comes out clean. Cool on wire rack; invert onto serving plates.

Grand lighting: The beauty of steamed pudding comes just before you serve it-- with an impressive flambe' presentation your guest will remember for years to come.

Here's how to do it:
Microwave 1/4 cup whiskey or brandy on High for 30 seconds; spoon over each pudding. Set the puddings out on the dining table, then ignite each with a match. The flames will last only a moment, but the effect is well worth the effort. Once the flame has gone out, top with whipped cream.

Pumpkin Chocolate Muffins


Image result for Pumpkin Chocolate Muffins 

 Ingredients

    3/4 cup white sugar
    1/4 cup vegetable oil
    2 eggs
    3/4 cup canned pumpkin
    1/4 cup water
    1 1/2 cups all-purpose flour
    3/4 teaspoon baking powder
    1/2 teaspoon baking soda
    1/4 teaspoon ground cloves
    1/2 teaspoon ground cinnamon
    1/4 teaspoon salt
    1/4 teaspoon ground nutmeg
    1/2 cup semisweet chocolate chips


Directions

    Preheat the oven to 400 degrees F (200 degrees C). Grease and flour muffin pan or use paper liners.
    Mix sugar, oil, eggs. Add pumpkin and water. In separate bowl mix together the baking flour, baking soda, baking powder, spices and salt.. Add wet mixture and stir in chocolate chips.
    Fill muffin cups 2/3 full with batter. Bake in preheated oven for 20 to 25 minutes.

 

White Sangria Recipe

Image result for white sangria cake recipe 

Ingredients

6cupsChardonnay or Sauvignon Blanc
1/4cupsuperfine sugar
1cupwhite grape juice
1ripe nectarine, pitted and cut into thin wedges
1tangerine, thinly sliced
1cupseedless white grapes, halved
1 cup club soda

Directions

    In a large pitcher or other container, combine the wine and sugar. Stir until the sugar dissolves. Add the remaining ingredients, excluding the club soda, and mix well.
    Place the pitcher in the refrigerator and let the sangria sit for at least 1 hour (and up to 4 hours). The sangria will sweeten with time, so the longer it sits, the better.
    Just before serving, stir in the club soda and ice cubes.

Blueberry Boy Bait Recipe


 Image result for blueberry boy bait cake recipe

Ingredients:
    Butter for the pan
    2 cups all-purpose flour
    1 cup granulated sugar
    2 teaspoons baking powder
    1/4 teaspoon table salt
    2/3 cup vegetable oil
    1 cup milk
    2 large eggs
    3 cups blueberries, fresh or frozen

Instructions:
Preheat oven to 350° and butter a 9x13-inch baking pan.

In a medium bowl, whisk together the flour, sugar, baking powder, and salt. Add the oil, milk, and eggs. Mix with an electric mixer for 3 minutes.

Pour the batter into the prepared pan, then evenly sprinkle the blueberries on top.

Blackberry Pie Bars


 


 Ingredients

    Crust and Topping:
    1 1/2 cups all-purpose flour
    3/4 cups sugar
    1/8 tsp salt
    1 1/2 sticks unsalted butter, chilled

    Filling:
    2 large eggs
    1 cups sugar
    1/2 cup sour cream
    3/8 cup flour (6 tablespoons)
    1/2 teaspoon vanilla extract
    pinch salt
    3 cups fresh blackberries

Instructions

    To make the crust and topping, preheat the oven to 350 degrees. Grease an 8x8 inch baking pan.
    Combine the flour, sugar, and salt in the bowl of a food processor. Pulse a few times to mix. Cut the butter into 1/2-inch cubes, and add to the flour mixture. Process until the butter is evenly distributed but the mixture is still crumbly, 30-60 seconds. (or you can use a pastry blender or two knives to do this!)
    Reserve 3/4 cup of the mixture to use as the topping. Press the remaining mixture into the bottom of the pan, and bake 12-15 minutes. Cool for at least 10 minutes.
    To make the filling, whisk the eggs in a large bowl, then add the sugar, sour cream, flour, vanilla and salt. Gently fold in the berries and spoon the mixture over the crust. Sprinkle the remaining crumb mixture evenly over the filling, and bake 45 to 55 minutes or until the crust is golden.
    Cool at least 1 hour before cutting into bars, or scoop out of the pan to serve cobbler-style.

Black-and-White Banana Loaf Recipe


 



Ingredients


    1 1⁄3 cups flour
    1 teaspoon baking powder
    1⁄2 teaspoon salt
    1⁄4 teaspoon freshly grated nutmeg or 1⁄4 teaspoon ground nutmeg
    1 1⁄2 medium ripe bananas
    1⁄2 teaspoon finely grated lemon zest
    lemon juice
    1 tablespoon dark rum
    3 ounces bittersweet chocolate, finely chopped
    1⁄2 cup butter, plus
    2 tablespoons butter
    2⁄3 cup packed light brown sugar
    1⁄3 cup granulated sugar
    4 large eggs
    1 teaspoon vanilla extract
    1⁄2 cup whole milk

Directions

    Heat oven to 325 degrees. Butter an 8x4x2 1/2 inch loaf pan; dust with flour; tap out excess.
    Whisk flour, baking powder, salt and nutmeg in a small bowl until blended.
    In another small bowl, mash bananas with lemon zest and juice; stir in rum.
    Microwave chocolate and 2 T butter, stirring every 10 seconds, until melted and blended.
    Beat remaining butter with mixer on medium speed 3 minutes or until creamy. Add sugars; beat        2-3 minutes until light and smooth.
    Add eggs, 1 at a time. Beat in vanilla (batter will look curdled).
    Reduce mixer speed to low and beat in 1/2 the flour mixture just until blended. Beat in milk until combined, then remaining flour mixture. Scrape down bowl; beat in banana mixture (batter will look lumpy).
    Stir a little less than 1/2 the batter into melted chocolate to blend. Drop alternating spoonfuls of both batters into prepared pan. Using a table knife, swirl batters together, taking care not to overdo it.
    Bake 1 hour and 20 to 30 minutes (check cake after 45 minutes and cover loosely with foil if it's getting too brown), until a wooden pick inserted in center comes out with moist crumbs attached.
    Cool in pan on a wire rack 15 minutes before inverting on rack, turning right side up and cooling completely.


 

Bananas Foster Bread Pudding Recipe


 Image result for Bananas Foster Bread Pudding

Ingredients:

    4 large eggs
    2 cups whole milk
    ¼ cup plus ½ cup brown sugar
    2 teaspoons vanilla extract
    1 tablespoon plus ½ cup dark rum
    1 teaspoon plus ½ teaspoon kosher salt
    6 cups cubed brioche, approximately ½ loaf
    5 ripe bananas, peeled and cut into coins
    1 tablespoon white sugar
    5 tablespoons unsalted butter
    ¼ cup heavy cream


Method:
 Preheat oven to 350. In a large bowl, whisk together the eggs, milk, ¼ cup of brown sugar, vanilla, 1 tablespoon rum and salt. Add the bread, and stir so that it absorbs the liquid. Set aside to soak.
    Butter a 2-quart baking dish, and place it on a baking sheet. Line the bottom of the dish with banana coins, then spoon about ½ of the soaked bread over them. Top with banana coins, and spoon the remaining soaked bread over the top. Bake for 40 minutes, then sprinkle with the tablespoon of white sugar. Continue baking until the pudding is puffed and golden on top, approximately 50 to 60 minutes total.
    Meanwhile, make the sauce. Melt the butter in a small sauce set over medium heat. Add the remaining brown sugar, cream, remaining rum and salt, and whisk until combined. Simmer, whisking, until the sauce has thickened, approximately 5 to 8 minutes. Remove from heat and keep warm.
    Serve the pudding warm, with some of the sauce drizzled over the top, alongside vanilla ice cream.

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