What happens when you have 10kg of honey that’s too grainy and bitter to use for smoothies?
You try to use it up…. in as many ways as possible. Hence, honey tea cake time 🙂 I gave them cute little crowns of flaked almonds because, well… it’s cute. And delicious!
This is a melt and mix style of recipe, which makes six pretty large individual cakes. They didn’t even last until the next day, so I’m not sure if they are just as delicious the next day, but keep them in an airtight container and they should be fine 🙂
Melt the butter and honey over very low heat until the butter is melted. Leave to cool for 20 minutes.
Preheat the oven to 160 degrees Celsius. Grease a 6-hole Texas-muffin pan.
Beat the eggs lightly and mix into the butter and honey mixture, followed by the flour and baking powder. Mix until combined and pour into the tray. Bake for 35 minutes, until the tops spring back when lightly touched. Cool in the tins for a bit and then unmold and cool completely.
To frost, beat the frosting ingredients together until light and fluffy. Spread on top of the cakes and arrange the the flaked almonds around the edges.
Easter calls for brunch 🙂 Which includes whipped cream to have on your hot cross buns…..
This is an adaptation of a cheesecake from the Le Cordon Bleu course my friends are taking. Originally it is more indulgent, with a chocolate layer and a biscuit crumb base.
We decided to make it more sunny-morning appropriate, although dessert for breakfast should be an anytime thing 🙂
Enjoy this goodness!
Brown Sugar and Passion Fruit Cheesecakes Ingredients: Base:
1.5 cups corn flakes
2 Tbsp brown sugar
35g butter, melted Filling:
190g cream cheese (at room temperature)
2 Tbsp brown sugar
½ tsp vanilla essence To top:
½ cup passionfruit pulp
Crush the cornflakes well and mix in the sugar and melted butter. Divide between 4x10cm cake rings and press down. Chill while you make the filling.
Beat together the cream cheese and brown sugar until smooth and slightly fluffy. In another bowl, beat the cream and vanilla essence until stiff peaks form. Fold the cream into the cream cheese until combined and spoon into the cake rings. Chill for a few hours or overnight.
To make the topping, microwave the passionfruit pulp in 20 second bursts, mixing in between bursts, until thickened. Cool.
To serve, gently push the cheesecakes out of the molds (can use a heated cloth to loosen the edges) and spoon some of the delicious passionfruit goodness on top of the cheesecakes.
I laughed because when I looked at what I wrote about this cheesecake a few years ago, I said it was its own level on the food pyramid. It’s true.
I liked it so much I even went to the effort of putting up a sheet to photograph it! I am sure you will love it too, especially if you are a lover of both chocolate AND cheesecake.
This is my dad’s recipe and specialty 🙂
The gingernuts in the base give a nice tangy contrast to the rich sweet filling, but I am sure you can switch them with another plain biscuit if you like.
Luscious Chocolate Cheesecake Recipe
125g malt biscuits
250g dark chocolate
250g cream cheese
½ cup (100g) caster sugar
Line a 23cm diameter spring-form cake tin with tin foil.
Crush the biscuits until they resemble fine breadcrumbs. Melt the butter and mix with the biscuits until combined. Press onto the bottom and the sides of the tin with a glass or your fingers. Refrigerate until set.
Melt the chocolate in a glass bowl over a pot of simmering water. Cool slightly. Beat together the cream cheese and sugar until smooth. Set aside. Separate the eggs and whip the egg whites to soft peaks. Set aside. Whip the cream to soft peaks. Set aside. Beat the egg yolks slightly. Set aside. Beat the egg yolks into the cream cheese mixture. Slowly beat the chocolate in a bit at a time. Working quickly so the chocolate doesn’t melt, carefully fold in the egg whites, then the cream. Pour into the cake tin cover in tin foil. Refrigerate 4 hours until set.
Serves 20 (or 5 for 4 days……!) (well it really depends on how hungry you are. It’s pretty rich).
These cookies are from a while back, and from what I remember they were meant to look different… We all have those days where we imagine one thing and reality presents us another. Especially in the kitchen. All you need to do is forget to check if you have eggs and you will have drastic plan-changes.
I digress (again)! If you are in New Zealand or Australia then you may be fond of the Mint Slice biscuits; a blissful combination of a chocolate cookie base, mint filling and dark chocolate coating. That is essentially what I have tried to do here, but with a peanut filling. It’s peanut butter cup-esque.
If that sounds like your jam then I have the recipe for you! Give these a shot, they really aren’t that complicated and there is no special ingredients; just some love, time and chocolate. I packaged them up to give as gifts but learn from my mistake! If you do this, make sure they are stored in a cool place, not in your bag as you walk around school on a sunny day……
Peanut Butter Kiss Cookies
120g cream cheese
100g butter, very soft
125g whole wheat flour
60g plain flour
40g cream cheese
40g peanut butter
40g icing sugar
200g dark chocolate
Preheat the oven to 180 degrees Celsius. Line or grease two baking trays.
Beat the cream cheese until smooth (I did this by hand) and creamy, then add the butter and continue beating until combined and the mixture is pale. Mix together the whole wheat flour, plain flour and cocoa, and add to the butter and cream cheese bit by bit, until a soft dough forms. Roll out on a floured surface until about 4mm thick, then cut out lots of little fluted circles (I actually used a mini tart tin to do this) and arrange on the baking trays. Bake for about 20 minutes, or until the cookies move when nudged slightly. Careful, as because they are chocolate, you can’t tell if they get overcooked very easily! Cool on wire racks.
When ready to decorate, mix together the cream cheese, peanut butter and icing sugar, then spoon or pipe a little bit onto each cookie. Chill in the fridge on plates.
Spread out a greaseproof mat or line some plates with baking paper. Chop up the chocolate and melt, then mix in the butter. Using your fingers or dipping fork, dip each cookie (filling side down) into the chocolate, working quickly so that the filling doesn’t melt or slide off. Place the cookie on to the mat or plate and then repeat. Note that I did not actually cover the bottoms of the cookies with chocolate, and if you would like to do this then remember to melt more chocolate than I have listed (about 300g?)! Chill the cookies until the chocolate has hardened and then store in the fridge.
Makes 36 cookies.
You know the feeling….when something goes wrong in the otherwise calming haven that is the kitchen…… trouble in paradise. I’m sure we’ve all overbaked a cake, underbaked cookies or pastry, burnt something…. Well this time, it was cream cheese frosting that gave me grief. Having made it successfully before, and taking perhaps a too carefree approach to whipping it up, I was almost reduced to tears as it curdled and split. Beyond return 😦 Also I have used up all of the cream cheese, so that was the end of that. SO, what to do? Shove it in the fridge and sleep on it. The result? I think you’ll find that these baking failures let you discover your inner baker’s initiative 🙂 I hope it does anyway! I knew that a biscuit would be the most likely answer to the problem, and I remembered seeing countless recipes for rugelach online, so put two and two together and…it actually worked! I’ve included two recipes for the dough here; one is using my measurements, the other is for those of you who have had an unfortunate experience like me and want to resurrect some failed frosting (I feel your pain, really.).
Rugelach My dough: 100g butter 150g cream cheese 3/4 cup icing sugar Juice and zest of one lemon 1 egg 1&1/2 cups flour Dough using up frosting: Whatever amount of failed frosting you have 1 to 2 eggs, depending on your judgement Enough flour to make a dough To fill: Brown sugar Chopped nuts Raisins Maybe some cinnamon (I forgot it!) Instructions: Preheat the oven to 180 degrees Celsius and line two baking trays. For my recipe, soften the butter and mix it with the cream cheese, icing sugar and lemon juice and zest, not worrying if it curdles. Add the egg, and then the flour bit by bit, taking it out of the electric beaters and finishing it by hand. Using frosting: add the egg(s) and mix, then add the flour bit by bit until you have a soft but rollable dough. Roll the dough on a floured surface into a big rectangle. Sprinkle the sugar, nuts, raisins and spices on top, and cut into isosceles triangles. Roll them up like croissants! Place them on the trays and bake for about 15 minutes, until the edges are golden and the bottom is golden too. Leave to cool. My recipe makes about 30. (I made some with raisins and some without. I’m glad I forgot the spice and it would have clashed with the lemon flavour, but you can do what you like!)