New Year's Cupcakes

Hey Everyone,
I couldn't resist making these new year's cupcakes. I coudln't decide what flavour to make them but i setttled on vanilla and almond. (recipe on my previous blog, Rspca cupcakes and just add a teaspoon a almond extract) I wish everyone a blessed and Happy New Year!! with love, Elena.

Peanut butter cookies

Hey all, these biscuits are a family favourite and my brother is absolutely in love with them. ( so is Butch, my dog lol, hes hopeful) They stick to the roof of your mouth so best to have a coffee/milo with it :)

One of my hearts desires it to own my own cupcake bakery one day. When i made cupcakes for the Rspca i really loved it. I figure if i can make cupcakes for my job and love it , why not.


Peanut butter biscuit recipe:
Ingredients:
* one small tub of crunchy peanut butter
*170g butter, at room temp
*1 tablespoon vanilla extract
*1 egg
*200g brown sugar
*1 1/2 cups plain flour
*1 teaspoon baking powder

Method:
1. pre-heat the oven to 200°C, line two trays with baking paper.
2.Combine peanut butter,butter,vanilla and egg in a bowl of an electric mixer and mix until soft and creamy.
Then add the sugar,flour and baking powder and mix thoroughly.
3.roll into balls , flatten slightly, place on trays and bake for 8-10 minutes.

Cheesecake

Hey again,
I made this Baked Cheesecake for Christmas dessert, everyone loved it and was going back for seconds.
The relo's asked for me to post it on my blog so they could have the recipe, must have been good ;)
You could use this cheesecake as a base recipe and vary it for chocolate by adding half a cup of cocoa and an extra quarter cup of sugar. Or any other flavour you like, its up to your imagination!

Ingredients (serves 12):

• 1 x 250g pkt Arnott's Nice biscuits
• 140g butter, melted
• 2 x 250g pkts cream cheese, at room temperature
• 1 x 300g ctn sour cream
• 155g (3/4 cup) caster sugar
• 3 eggs
• 3 tsp vanilla essence
• strawberries (for decoration)
• pink writing icing (opt)

Method:

1.  Line the base of a 22cm round spring form pan with non-stick baking paper, allowing the edges to overhang. 
2. Place the biscuits in the bowl of a food processor and process until finely crushed. Add the butter and process until well combined. Transfer to the lined pan. Use the back of a spoon or a straight-sided glass to spread and press the biscuit mixture firmly over the base and side of the pan. Cover with plastic wrap and place in the fridge for 30 minutes to chill.
3. Meanwhile, preheat oven to 160°C. Place the cream cheese, sour cream and sugar in the clean bowl of a food processor and process until smooth. Add the eggs and vanilla, and process until well combined.
4. Pour the cream cheese mixture into the prepared pan. Bake in oven for 1 hour or until just set in the centre. Turn oven off. Leave the cheesecake in the oven, with the door slightly ajar, until cooled completely (this will prevent the cake from cracking). Place in the fridge for 4 hours to chill.
5. Remove the cheesecake from the pan, decorate with chopped strawberries and serve.

Christmas Cookies

Hey again, I made these cookies just after i got out of hospital ( had my gallbladder out, at the age of 15!) Nothing gets you into the Christmas spirit than baking and decorating cookies. Have a go :)

Ingredients

• 250g chilled unsalted butter, chopped
• 2 cups (300g) plain flour
• 3/4 cup (165g) caster sugar
• 1 egg
• royal icing
• food colouring
• couchous
• mini m&ms
• writing icing

Method

1. Whiz butter and flour in a food processor until mix resembles fine breadcrumbs. Add caster sugar and pulse to combine. Add egg and process until mixture comes together. Turn out onto a floured surface and knead for 1 minute or until smooth. Divide in half, press into discs, wrap in plastic wrap and chill for 30 minutes.
2. Preheat oven to 180°C. Line 4 baking trays with baking paper. Roll dough out on a floured surface to 4-5mm thick. Using an 8cm gingerbread man cutter,and any other cutter you have cut shapes from dough and place on trays. Re-roll dough scraps and cut more shapes. Bake for 8-10 minutes until light golden. Cool on trays
3. kneed royal icing and separate into colour, kneed the colours in then roll out to 3-4mm thick. Cut out shapes and press and mould into cookies, if not sticking brush with a bit of water.
4. pipe the face and pattern with the writing icing and stick on the couchous and m&ms
5. Share them with family and watch them disappear.

Black Forest Cake

I made this cake last week, everyone loved it. I give it 3.5 out of 5 stars, It looks complicated but its easy and very forgiving. Have a go :)

Ingredients (serves 8) 

• 3/4 cups plain flour
• 3/4 cup SR flour
• 1/3 cup cocoa powder
• 1 cup caster sugar
• 1 cup buttermilk  ( or milk if don't have buttermilk)
• 2 eggs
• 125g butter, melted, cooled
• 1 teaspoon vanilla essence
• 3 eggs, lightly whisked
• 1 x 670g jar morello cherries
• 2 tbs caster sugar
• 1 tbs cornflour
• 600ml thickened cream
• 2 tbs boiling water
• 2 tbs caster sugar, extra
• half a packet of milk or dark chocolate chips.

Method:

Preheat oven to 180°C. Lightly grease a 6cm-deep, 20cm round cake pan. Line base with baking paper.
1. Sift flour and cocoa powder into a large bowl. Stir in sugar. Combine buttermilk, eggs, melted butter and vanilla in a bowl. Make a well in centre of flour mixture. Pour in buttermilk mixture. Using an electric mixer, beat on low speed until combined. Increase speed to high. Beat for 3 to 4 minutes or until thick and creamy.
2. Pour mixture into prepared pan. Bake for 40 to 45 minutes or until a skewer inserted in the centre comes out clean. Allow to cool in pan for 5 minutes. Turn out onto a wire rack to cool completely.
3.  Use a large serrated knife to cut the cake horizontally into 3 even layers. ( or 2 )
4. Drain the cherries, reserving 160ml (2/3 cup) of the juice. Reserve 10 cherries to decorate. Place the remaining cherries and the reserved juice in a saucepan with the sugar and cornflour. Stir over medium-low heat until the mixture boils and thickens. Transfer to a large bowl. Cover with plastic wrap and place in the fridge to chill.
5. Use an electric beater to beat cream in a medium bowl until firm peaks form.
6. Place 1 cake layer on a serving plate . Spread with half of the cherry mixture and a thin layer of the cream. Repeat with the remaining cake,  cherry mixture and cream, finishing with a layer of cake.
7. Spread some of the remaining cream over the top and side of the cake. Sprinkle the chocolate over the top.
8. Place the remaining cream in a piping bag fitted with a 1cm fluted nozzle and pipe rosettes around the edge of the cake.
9. Arrange the reserved cherries around the cake between the cream rosettes. Cut the cake into wedges, serve and ENJOY :)