Archive for January, 2014

Toffe Apple Cheesecake (Jo Wheatley)

January 25, 2014

20131102_125601

Peanut Butter and Salted Popcorn Ice Cream

January 25, 2014

20131102_125532

Mussels with Chorizo Almonds and Parsley

January 25, 2014

20131102_125242

 

Mini Doughnuts (in Cake pop Maker)

January 25, 2014

MINI DOUGHNUTS
Makes 24
Plain flour
115g
Baking powder
1 tsp
Butter, softened
60g
Caster sugar, plus extra for coating
60g
Egg, beaten
1
Milk
75ml
1. In a large bowl mix together the flour and baking powder then add the butter and rub in until the mixture resembles fine breadcrumbs.
2. Stir in the sugar.
3. In a jug lightly whisk the egg and milk then gradually add the liquid to the flour mixture beating well during each addition until the mixture is creamy and smooth.
4. Preheat the Cake Pop Maker for 2 minutes and when the green READY light illuminates, grease each mould lightly with vegetable oil then add a heaped tablespoon of mixture into each of the 12 moulds.
5. Close the lid and cook for 4 minutes or until the doughnuts are golden and spring back when touched.
6. Turn off and unplug the Cake Pop Maker then allow the doughnuts to cool for a minute then carefully remove the doughnuts and toss in the sugar then leave on a wire rack to cool.

Chocolate Fudge Cake Pops

January 25, 2014

CHOCOLATE FUDGE CAKE POPS
Makes 24
Plain chocolate
100g
Butter
100g
Soft light brown sugar
100g
Egg, beaten
1
Soured cream
60ml
Vanilla extract
1 tsp
Self-raising flour
100g
Cocoa powder
2 tbsp
1. Break the chocolate into pieces and place in a medium sized saucepan with the butter and soft brown sugar then melt gently over a low heat, stirring occasionally until the sugar has dissolved. Allow to cool for 5 minutes.
2. In a jug gently blend together the egg, soured cream and vanilla extract then gradually add to chocolate mixture and beat well.
3. Sift the flour and cocoa into the pan and stir well until all combined.
4. Preheat the Cake Pop Maker for 2 minutes and when the green READY light illuminates, lightly grease the moulds with vegetable oil then add a heaped teaspoon of mixture into each of the 12 moulds.
5. Close the lid and cook for 4 minutes or until the cake pops are well risen and spring back when touched. Continue to bake until all of the mixture is used.
6. Turn off the Cake Pop Maker and leave the cakes to cool for about 1 minute then carefully remove and leave on a wire rack to cool.
7. Place the cake pops onto sticks and dip in melted chocolate and decorate with mini fudge cubes.

Chocolate Cake Pops

January 25, 2014

CHOCOLATE CAKE POPS
Makes 24
Ingredient
Quantity
Soft butter
125g
Caster sugar
125g
Egg
2
Milk
1 tbsp
Self-raising flour
100g
Cocoa powder
25g
1. In a mixing bowl beat together the butter and sugar until pale and fluffy
2. In a jug gently beat the eggs and milk and gradually add to the mixture, mixing well between each addition.
3. Sift the flour and cocoa powder into the mixture and stir well until all of the flour is incorporated.
4. Preheat the Cake Pop Maker for 2 minutes and when the green READY light illuminates then lightly grease the moulds with vegetable oil then add a heaped teaspoon of mixture into each of the 12 moulds.
5. Close the lid and cook for 4 minutes or until the cake pops are well risen and spring back when touched. Continue to bake until all of the mixture is used.
6. Turn off the Cake Pop Maker and leave the cakes to cool for about 1 minute then carefully remove and leave on a wire rack to cool.
7. Place the cake pops onto sticks and decorate with your choice of frostings, chocolate and sprinkles.

Vanilla Cake Pops

January 25, 2014

VANILLA CAKE POPS
Makes 24
Soft butter
125g
Caster sugar
125g
Egg
2
Milk
1 tbsp
Vanilla extract
2 tsp
Self-raising flour
125g
1. In a mixing bowl beat together the butter and sugar until pale and fluffy,
2. In a jug gently beat the eggs, milk and vanilla extract and gradually add to the mixture, mixing well between each addition.
3. Sift the flour into the mixture and stir well until all of the flour is incorporated.
4. Preheat the Cake Pop Maker for 2 minutes and when the green READY light illuminates lightly grease the moulds with vegetable oil then add a heaped teaspoon of mixture into each of the 12 moulds.
5. Close the lid and cook for 4 minutes or until the cake pops are well risen, golden and spring back when touched. Continue to bake until all of the mixture is used.
6. Turn off the Cake Pop Maker and leave the cakes to cool for about 1 minute then carefully remove and leave on a wire rack to cool.
7. Place the cake pops onto sticks and decorate with your choice of frostings, chocolate and sprinkles.