Chocolate Brownie Cheesecake

brownie

150gm butter

300gm dark chocolate (I like Nestle dark chocolate melts)

3 eggs

1 Cup caster sugar

1 1/2 Cups plain flour

1/4 Cup sour cream

250gm cream cheese

Melt butter and chocolate in a saucepan, (make sure you lick the bowl – the scrape-outs are the best part about cooking).

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Whisk two of the eggs. Add the whisked eggs and 2/3 Cup caster sugar to the melted chocolate and butter and stir together.

Add the flour and sour cream to the chocolate mixture and stir in.

In a separate bowl, beat the cream cheese and the remaining 1/3 Cup sugar together. Add the egg and beat until just combined.

Grease and line a square tin with baking paper (my old friend) and spoon the chocolate mixture into the tin in blobs. Spoon the cream cheese mix in around the chocolate and use a knife or skewer to swirl it around. I tried for a marble effect but didn’t quite pull it off.

Bake for 55 minutes at 165 degrees Celsius. Cool in the tin.

 

 

 

Chocolate Orange Cake

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Until I iced this cake with Chocolate Ganache, it was probably the healthiest cake I’ve ever made. The cake was a little bitter for my taste, but everyone else seemed to like it.

1 orange

1/2 Cup maple syrup

3 eggs

2 Cups almond meal

1/2 Cup cocoa

1/2 teaspoon cinnamon

1 teaspoon vanilla extract

Boil the orange for about an hour, until it is soft. Process the whole orange to a pulpy mess.

orange

Add the maple syrup vanilla extract and eggs to the orange and mix well. Add the almond meal, cocoa and cinnamon and mix lightly until everything is just mixed in.

Bake in a lined tin for 55 minutes at 160 degrees Celsius. Cool the cake in the tin before icing.

Chocolate Ganache

200gm good quality dark chocolate

100gm cream

Heat the cream until boiling, then mix in the chocolate and stir until melted.

 

Caramel Mud Cake

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This recipe made a bit too much mixture for the cake tins I have, so I made some Patty Cakes (cup cakes) too.

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I made a Caramel Buttercream to ice the cake, but it didn’t really suit the cake. I’ve included the recipe below, but a glazed icing would probably look and taste better than the buttercream. Notice my first attempts to use a piping bag…not great!

150gm butter
150gm white chocolate
3/4 C brown sugar
1/2 C milk
1 and a 1/2 Tblspns golden syrup
3/4 C plain flour
3/4 C self raising flour
2 eggs, lightly beaten

Place the butter, chocolate, brown sugar and milk in a saucepan and stir over a low heat until combined. Pour into a large mixing bowl and cool.

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Whisk in the flour, followed by the egg.

Bake at 160 degrees Celsius for 40 minutes in a greased and lined tin. Stand in tin for a few minutes before turning on to a wire rack to cool.

Caramel Icing (Caramel Buttercream)

250gm butter
1/2 C brown sugar
2 Tblspns golden syrup
1 Tblspn milk

Beat the butter, sugar and golden syrup until fluffy, then beat in the milk.

Date Loaf 2

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This Date Loaf was nice, but I shovelled too much mixture into the log tin, so had an overflow (the strange shaped end is the overflow). Then I got over-enthusiastic when I took the Date Loaf out of the oven, removing it from the tin too soon ad breaking it. Oh well, it tasted good buttered.

1 C self raising flour
1/2 C caster sugar
2 tspns cinnamon
1/2 tspn bi carb soda
1/2 C walnuts, chopped
60gm butter
1/2 C dates, chopped
2/3 C boiling water

Place the chopped dates in a bowl with the bi carb soda and boiling water and leave to soak while you prepare the other ingredients.

Place the flour, cinnamon and walnuts into a bowl.

Heat the butter and sugar in a saucepan, then mix into the dry ingredients with the date mix. Stir well, then spoon into a greased log tin.

Bake at 160 degrees Celsius for about 40 minutes.

Chocolate, Pumpkin and Orange Cake

choc orange pumpkin

Chocolate, Pumpkin and Orange Cake is quite a nice, moist cake. The orange flavour is lovely with chocolate. The pumpkin can’t be detected in the taste, but gives the cake it’s moistness.

125gm butter

zest from one orange

1/2 Cup caster sugar

1 egg

1 Tblspn golden syrup

3/4 Cup mashed butternut pumpkin

1/2 tspn bi-carb soda

2 Tblspn cocoa

1 Tblspn custard powder

Juice from one orange (approximately 1/4 Cup)

pumpkin

Cook and mash the butternut pumpkin, then leave to cool.

Cream the butter, sugar and orange zest.

Beat in the egg and golden syrup.

Mix in the combined flour, bi-carb soda, cocoa and custard powder alternately with the orange juice.

Pour the mixture into a lined cake tin and bake at 170 degrees Celsius for an hour. Stand for a few minutes in the tin before turning out onto a wire rack.

Chocolate Icing

1 Cup icing sugar

1 Tblspn cocoa

1 tspn butter, melted

1 Tblspn milk

Mix together until smooth, then spread over the cake.

 

Date Roll

My new log tin has been getting quite a bit of use (see Nut Loaf).

1 cup boiling water
1 cup dates, chopped
1 tspn bi carb soda
2 Tblspns butter
1/3 C chopped walnuts
1 egg, beaten
3/4 C brown sugar
1 and a 1/2 C self raising flour

Pour the boiling water over the dates and bi carb soda and leave to soak for ten minutes (chopping up the nuts while you wait is a good use of the waiting time).

Add the butter, egg, sugar, nuts and flour to the date mixture and mix well.

Drop the batter into a greased log tin and bake at 170 degrees Celsius for 45 minutes.

Cool in the tin for five minutes before removing and cooling on a wire rack. Serve cold slices with butter.

Cake Pops

Cake Pops. These could also be called “What was I thinking?”

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What happened was, I saw a picture of Cake Pops in a magazine. Tiny, yummy, little bites of gorgeously decorated balls of cake, what could be easier? So I bought the pink silicon cake ball trays pictured below.

cake

Then, I saw some tin trays (pictured below) in the hard rubbish on the kerb outside my neighbour’s house three doors down, so I crept back that night and grabbed them. (The fact that other people were throwing these tins out should have been a clue, but no, I’m a slow learner). Don’t judge me for taking my neighbour’s hard rubbish either, we all do it. For the uninitiated, you walk around the neighbourhood eyeing each other’s cast offs during the day, then sneak back under cover of darkness to collect whatever has caught our eye. It’s all going to the rubbish tip eventually.

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Next step, make cake. Easy, peasy, I can make cake.

60 gm butter
1/4 C caster sugar
1 egg, beaten
1/2 tspn vanilla extract
3 tblspns milk
3/4 C self raising flour

Cream the butter and sugar, add the egg and vanilla extract. Mix in 1/3 of the flour, then the milk at a time, stirring gently.

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Prepare the cake pop tins.

(At this point do what I say and not what I do. My suggestion is to make patty cakes with this mixture and ice them, bugger making cake pops. But, if you are determined to press on, follow the rest of the recipe. Just don’t say I didn’t warn you).

Spoon tiny bits of mixture into the side without the hole in the top. Don’t fill them flush with the top as the cakes will overflow. Under-filled is better.

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Bake at 160 degrees Celsius for about 15 minutes. I stuck a toothpick in to make sure the cakes were properly cooked.

Once cooled, He Who Eats All of Our Leftovers started throwing cake balls into the air and catching them in his mouth. It was funny, but I stopped him after he ate three because my niece, S and her friend F, who were having a play at our house after school, had been looking forward to icing the rest.

Ice when cool. You don’t have to make aqua icing, the only reason I did was because the two twelve year olds chose the colour.

2/3 C icing sugar
1 and 1/2 Tblspns water

For aqua, mix 4 drops of blue food colouring and 2 drops of green.

Dip the sticks in the icing, then stab the ball of cake. Dip in the icing and roll in sprinkles.

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I prepared the egg carton before making the icing by stabbing it with a metal skewer so the girls had somewhere to put the cake pops once they were decorated.

Nut Loaf

Look what I bought!

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I’ve been wanting a log tin for ages but haven’t been able to find one, but eventually I saw this one in a speciality kitchen wares shop so I snapped it up. Mum has one, but I have more hope of finding a hen’s tooth than getting Mum to part with one of her cake tins. I thought about asking her if I could borrow it, but decided that we would both be happier if I just bought my own.

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So, Nut Loaf. The house smelled absolutely wonderful while this was cooking, due to the mixed spice.

1 and a 1/2 C self raising flour
1/2 tspn mixed spice
1 Tblspn butter
1/2 C caster sugar
1/2 C walnuts, chopped
1 egg, beaten
1/2 C milk

Sift the flour and spice together, then rub in the butter until the mixture looks like fine breadcrumbs.

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Add the sugar and nuts, then mix into a soft dough with the egg and milk.

Place the mixture into a greased (wait for it…) log tin.

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Put the lid on and bake standing up at 180 degrees Celsius for 55 minutes. Cool for a few minutes in the tin before turning out to cool on a wire rack. Serve slices with butter.

Honeycomb Cupcakes

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When I was growing up in country Victoria, we called Cupcakes ‘Patty Cakes.’ I don’t know when the name went out of fashion, but if you say Patty Cakes now, no one knows what you are talking about.

125 grams butter
1/3 Cup caster sugar
2 eggs
75 grams runny honey
1 Cup self raising flour
2/3 Cup rolled oats
1/2 teaspoon baking powder
1 tablespoon milk

Beat the butter and sugar, then beat in the eggs and honey until just combined. Fold in the flour, baking powder, oats and milk.
Divide mixture evenly between 12 large patty pan cases. If you sit the patty cakes inside a muffin tin to bake they will hold their shapes, if left unsupported they can flop all over the place.

Bake at 170 degrees Celsius for 20 minutes. Ice when cool.

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Caramel Icing

30 grams butter
1/4 Cup brown sugar
1 tablespoon milk
3/4 Cup icing sugar

Melt the butter in a saucepan, add the sugar and stir without boiling for two minutes. Stir in the milk, then gradually stir in the icing sugar.

Top with a crunched up Crunchie.

Lemon Syrup Cake

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Still trying to use up lemons…this cake is very good though.

125gm butter
1 Tblspn lemon zest
2 eggs
3/4 Cup caster sugar
1 Cup self raising flour
1/2 Cup plain flour
1/2 Cup milk

Syrup

1/2 Cup lemon juice
1/4 Cup caster sugar

Cream the butter, sugar and lemon zest then add the eggs one at a time. Using a metal spoon, mix in the flour alternately with the milk.

Bake in a 20cm lined square cake tin at 180 degrees Celsius for 35 to 40 minutes.

Once cake is out of the oven, prick it all over with a skewer and pour the syrup over. Let the cake cool in the tin.

Syrup method

Stir the lemon juice and sugar together until dissolved.