Crumble Recipe – This Is It Mrs Muffin.

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I have been trying to perfect the right crumble recipe for a long time. Some are shortbread like and others are similar to flapjack. Last night I did a mishmash of several recipes and actually kept notes of what I was doing, I am glad I did as this is my favourite crumble recipe to date. I would say it is of the flapjack persuasion. I have to blog this one as it is a keeper.

I used 3 apples, 2 pairs and 1/2c frozen raspberries  sprinkled with a tsp white sugar and a tsp of cinnamon for the fruit base. I topped the peeled and chopped fruit with the crumble and baked for 30-40 minutes.

Best crumble topping ever - Muffinmum.com

  • Servings: 4-6
  • Time: 30-45 mins cooking, 10 cooling
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100g butter

1 c self raising flour

1/2 c oats (any kind)

1/2 c soft brown sugar

2 tsp golden syrup

Pinch salt

Melt the butter in a large glass bowl or saucepan.

Add the other ingredients and mix well.

Place on top of prepared fruit and bake at 180 until golden.

Leave to stand for at least 10 minutes before serving.

 

 

 

Where Did January 2016 Go?

January has been full of visitors from the UK. The month has flown by and I don’t know where the time has gone. I have spent many an hour in the kitchen feeding my people and have also managed a few meals out.February will be much more normal month and life will hopefully do its normal plodding along.

I haven’t come up with any new recipes yet this year but I discovered three great new recipes.

Strawberry Cloud Cake.

This strangely pink dessert is very easy to make and pretty impressive. It can be made in advance, as long as you have room in your freezer to store it. Give it a go, it is a perfect summer dessert.

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Brownie Fudge Pie.

This was so good, so very good. I have the voice of Janice from Friends in my head saying, ‘oh my god’. I added cocoa to the pastry just to add a bit more chocolate, not really necessary.

Photo 18-01-16, 7 01 32 PM

 

Easy Cheese Scone.

I have been halving the recipe and making 4 decent sized scones. They are very good scones and nice and easy. I am copying the halved recipe onto here just in case it vanishes one day, that would make me very sad.

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Cheese Scones- Muffinmum.com

  • Servings: 4
  • Time: 5 minutes prep, 40 mins cooking
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CHEESE SCONES – halved from original.
Makes 4 large scones

2 cups flour
2 1/2 teaspoons baking powder
¼ teaspoon cayenne pepper
75g melted butter
2 cups grated cheese
milk to mix (about 250ml)
grated parmesan cheese to top

Preheat the oven to 170 degrees Celsius.

Mix the dry stuff together

Add the butter and cheese.

Fold in with a spoon.

Slowly add the milk till it all just comes together.

Turn out onto a floured bench.

Shape into a square and cut into 4.

Place close together in a greased deep baking dish, or use a Texas muffin tray (you might want to use some baking paper in case they stick).

Brush with milk and top with parmesan cheese.

Bake for 40 minutes.

Thank you Scorch-O-Rama and Stuff. 

 

 

 

 

 

Fruit Tacos with Chocolate Tortillas – Recipe For Gluten Free Or Wheat Chocolate Tortillas.

 

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We have been eating rather a lot of these babies and nobody has been complaining. The husband did complain a little because he wasn’t so keen on the corn version. Miss and I had no issue and preferred them to the flour version.

I think the biggest factor in the taste being chocolatey and yum is the quality of the cocoa. Using the Equagold Premium Dutch Cocoa  certainly improved  the chocolate flavour.

As with any bread the recipe does depend on the weather. Don’t be afraid to add a touch more water  or a bit more flour to get the dough to the right consistency. You want a slightly sticky, almost gummy dough.

For rolling them out I used my tortilla press. I put the ball between greaseproof paper , pressed it and then rolled it a little more. If you don’t have a press just roll it between the greaseproof paper sheets.

Please let me know if this recipe works for you or not and if you did anything differently.

Thanks,

Muffin Mum.

Chocolate Tortillas GF and Wheat. - Muffinmum.com

  • Servings: 6-8 tortilla
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1 c masa or white bread flour

2 tbsp Cocoa

2 tbsp icing sugar

Pinch salt

1 tbsp flavourless oil (canola/coconut etc)

1/2 c water

In a medium size bowl mix flour, cocoa, salt and icing sugar.

Give it a good stir with a fork to break cocoa lumps up.

Add oil and stir while slowly adding water.

The dough should start to come together as you stir.

As it starts balling get your hands in there and bring it together into one clump.

You may need to add a little more water to make this happen.

Give the dough a good knead, either in the bowl or out on a lightly floured surface.

Knead until it gets a shine and kind of feels like chewing gum.

Leave to rest for 5 minutes and keep covered.

Roll into 6 -8 balls, I weighed each ball out to 25g.

Get your dry fry pans heating on a medium heat.

Lightly flatten a ball and play between greaseproof sheets.

Either press with tortilla press or roll until roughly 10 cm in diameter.

When your first ball is made place it in dry preheated fry pan.

Prepare your next ball and keep an eye on the pan.

Turn the chocolate tortilla when you can see the edges look dry and cook the other side. They only take a couple of minutes to cook and look more like the top of a cake when done.

Place cooked tortillas in a folded clean tea towel to keep warm.

Carry on until they are all cooked.

Serve with fruit and cream.

Enjoy

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Baklava Cheesecake – A Palava For Different Baklava.

I am not going to lie, this was a two day affair. You can’t make this in a rush and it is worth the effort. I got onto the idea of doing a baklava cheesecake after the success of the carrot cake cheesecake and it sounded like it would go well with the Indian Feast we were cooking for friends at home.

After several hours spent googling different recipes I hashed together a few ideas and took the best bits form various places. The recipes in google land vary greatly but I had a vision of what I wanted and I stuck to that.  It was a success and I am so looking forward to having another piece at some point today.

Don’t be frightened by the steps, take it slowly and it will all come together.

Baklavacheese

Baklava Cheesecake - Muffinmum.com

  • Servings: 8-10
  • Time: 2 days prep, cooking 1 hour,
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Sugar Syrup

1/2 c caster sugar

2/3 c water

1/2 c honey

1 cinnamon stick

Biscuits Base

200g  biscuits

80g butter, melted

Cheesecake Filling

500g (2 x 250g Philadelphia) Cream Cheese

1/2 c caster Sugar

2 eggs

3/4 c plain yoghurt or Sour cream

1 tsp vanilla essence

Zest of one lemon

Nut Mix

2 c roasted nuts ( almonds, walnuts and pistachio)

1/2 c of the sugar syrup

1 tbsp cinnamon

20g melted butter

Phyllo Pastry

5 sheets of Phyllo pastry

1/2 c melted butter

Day 1-

Grease and line a 20cm spring form/loose bottom tin.

Sugar Syrup –

Do this first to give it some time to develop.

Place all of the ingredients in a small saucepan and heat, stir until you can’t feel the sugar anymore.

Allow to simmer without stirring until it thickens, around 15 minutes.

Leave to cool, remove cinnamon stick, decant and store in a cupboard.

Biscuits Base – 

Crush biscuits in a food processor

While the motor runs add the melted butter

Place the crumb mixture into the prepared tin and push up the sides of the tin and flatten on the bottom.

Cover and place in the fridge.

Nut Mixture –

Roast the nuts if they need it, takes about 10 minutes on a baking sheet at 180. Allow to cool.

Grind nuts so there is some coarseness left.

Mix ground nuts with cinnamon, sugar and melted butter.

Pour 1/2 c of the sugar syrup over the nuts and give them a stir.

Hide from yourself in a locked box!

Day 2-

Heat oven to 160

Cheesecake Filling

Beat room temperature cream cheese with sugar.

Add eggs, vanilla, yoghurt/sour cream , lemon zest and mix until until fluffy.

Put half of the filling onto the biscuit base, cover this with 1/2 nut mix.

Top with the remaining filling.

Phyllo Pastry

Make a 20cm circle out of greaseproof paper.

Cut 10 circles out of the pastry (fold sheets in half)

Brush 1 sheet with butter, place on top the filling.

Do this with 4 more sheets.

Sprinkle remaining nut mixture over the 5 pastry sheets.

Top with remaining pastry, brushed with butter.

Score lines going from just inside the edge to just before the centre, I managed eight.

Tip the remaining syrup slowly over the top of the cheesecake.

Bake for 1 – 1 hour 15 , until pastry is brown and the filling doesn’t wobble.

Allow to cool in the tin.

Refrigerate, remove from the fridge about 20 minutes before serving.

I kept the cheesecake in the tin until just before serving, it was easy to remove from the tin and I sliced using the Phyllo Pastry cuts as a guide.

Enjoy.

 

Apples Again, A Compromise Cake – Apple Crumble Cake

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So, a compromise cake? Mr Muffin loves his apple crumble and work loves my baking. We needed a bit of a lift at work so I promised some baking. Doing a crumble and a cake was great idea and it worked. This cake is not overly sweet, if you have a sweet tooth tip something on it or have a side of ice-cream . Carmel sauce would work well.

Our apples in New Zealand are outstanding at the moment. They are just so good. We had two bags in the fridge and so I did a mix of Braeburn and Granny Smith. This gives a bit of sweetness and a tang from the Grannies. We enjoyed this cake just after it was made but I thought it was better the next day.

Apple Crumble Cake - Muffinmum.com

  • Servings: 6-8
  • Time: 30-35 mins cooking, cool completely
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Crumble-
120g butter melted and cooled
1/2 c light brown sugar
1 1/2 tsp cinnamon
1/2 tsp salt
1  c plain flour
1/2 c oats
 
Cake-
1 c plain flour (or SR flour & omit baking powder & baking soda)
1 tsp baking powder
1/4 tsp baking soda
1/4  c granulated sugar
1 tsp cinnamon
1 tsp ground ginger
1/4 tsp salt
1/3 c milk
1/3 c canola oil or substitute
1 large egg
1 tsp vanilla extract
2 -3 apples
Grease and line the base of a 8 inch (20cm) loose bottomed tin.
Heat oven to 180.
First the crumble topping, simply mix everything up until it form crumbs. Leave somewhere safe.
For the cake –
Peel and thinly slice the apples
Mix flour, baking powder, baking soda, sugar, cinnamon, ginger and salt in a large bowl.
In a jug whisk egg and add oil, milk and vanilla. Stir until combined.
Add the wet to the dry and stir until just combined.
Place the cake mix on the base of the tin.
Layer apple slices on top.
Sprinkle crumble mix over the top and press lightly.
Bake until top is brown, around 40-45 mins
Cool in the tin and dust with icing sugar
Enjoy.

 

This is impressive – Carrot Cake Cheesecake.

I had seen recipes for carrot cake cheesecake floating around the internet and I waited for the right time to come to make it. On Saturday night we went around the neighbours for dinner and I volunteered to take dessert, well desserts. One may have turned into three. Not only did I take the cheesecake but also chocolate truffles and forgotten cookies sandwiched with chocolate ganache.

Everything was great and the cheesecake was the star. It was eaten with happy noises and silence. I served it with The Collective’s Vanilla Custard Yoghurt.

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As I said above, I mashed up a few recipes and adjusted to weights and my tastes. I used a lot less icing on the top than others. I felt it was more just for show rather than something that needed to be thick and over powering. My main source was Mel’s Kitchen Cafe. She has very neat photos on her blog that show the cheesecake in all its glory.

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Not the flashes photo.

Carrot Cake Cheesecake - Muffinmum.com

  • Servings: 8-12
  • Time: 20 mins prep, 60-70 mins cooking, 10 cooling
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Cheesecake

450 g Cream cheese at room temp (Philadelphia 250 g x 2 packs)

1/2 c white sugar

2 large eggs

1 tsp plain flour

1 tsp vanilla extract

1/2 cup sour cream

Carrot Cake

3/4 c canola oil

1/4 c light brown sugar

3/4 c white sugar

2 large eggs

1 tsp vanilla extract

1 1/4 c plain flour

1/2 tsp baking soda

1 tsp cinnamon

1 tsp Allspice (or nutmeg/cloves mixed)

1/4 tsp salt

1 cup of grated carrot (2 small carrots)

Cream Cheese icing

50 g cream cheese (remains of packet)

20 g softened butter

1 c icing sugar

1 tsp vanilla extract

1 tablespoon sour cream

Pre-heat oven 170

Grease and line bottom of 8 inch (20cm)  loose bottom tin

60-70 minutes

Cheesecake 

Beat cream cheese, sugar, eggs and flour on high-speed until smooth

Add vanilla essence and sour cream stir until mixed.

Set aside

Carrot Cake

Beat oil and sugars until mixed and smooth

Add eggs, vanilla and beat until light and creamy

Stir in flour, baking soda, spices and salt.

Add carrots until mixed through.

Cream Cheese Icing

(Make this while the cheesecake is cooling)

Whip cream cheese and butter until creamy

Add icing sugar a little bit at a time

When it is lump free add vanilla and sour cream

To Assemble 

Spread roughly half of the carrot cake mixture on base of prepared tin.

Put spoonfuls of half the cheesecake mixture onto the top of the base

Then spoonfuls of carrot cake mix  (do not mix or swirl)

Top with remaining cheesecake mixture

Place tin on top of a baking sheet, give tin a little tap to get rid of air bubble

Place in centre of oven

Check for browning at 1 hour mark

If it is browning and not looking set cover the top with foil

It is ready when there is a little wobble left in a small circle in the centre but not sides.

Remove from oven and allow to cool in the tin

When cool, make icing below, remove the cheesecake from the tin and top with icing.

 

French Farmhouse Cherry Pie

 
This tart/pie is one of my favourite things in the world. It is my birthday request and my mum likes to make it for me. Now she has gone back to the UK I will have to make it myself.
I copied the recipe from my parents scraggy old French farmhouse cooking recipe book. I did not copy the pastry recipe as mum always uses the store bought stuff and there are plenty of recipes out there, if you are stuck try here
If you are a fan of cherries and almonds like me, you must make this as soon as you can. If you have followed a link from Sweet New Zealand, you know you have to try it, you clicked, you liked.Thanks Sugar & Spice & all Things Nice for hosting. If you are wondering what I am talking about, look HERE.
Tin- I used my new rectangle tin but mother always uses a normal flan dish- the fluted round type.

Sweet Short crust pastry
I used the Ruth Pretty recipe as mentioned above, I baked the shell blind for 15 minutes while I prepared the filling.
300g (2 cups + 3 tbsp) flour
75g (1/4 cup + 2 + 1/2 tbsp) sugar
1/2 tsp salt
150g unsalted butter (cold and diced)
1 egg yolk
45ml (3 tbsp) water
In food processor whiz flour, butter, sugar and salt until the mix forms breadcrumbs
Lightly whisk egg yolk with water and, with processor running, slowly pour liquid through feed tube.
Process until pastry just forms a ball. 
Form pastry into a disc and let pastry rest for 30 minutes before rolling, or store in fridge for up to 2 days, or till required. Alternatively freeze till required.

Roll short crust pastry to a 5mm thickness
Shape into prepared flan tin and chill for 30 minutes, prick base gently with a fork.

Blind bake for around 15 minutes or until just starts turning brown.

Filling
450 grm jar of Morello cherries
125 grms butter
125 grms caster sugar
125 grms ground almonds
1 tsp flour
2 large eggs
2 tablespoons rum flavour 

Directions
Pre-heat oven 180, blind bake pastry case
Drain cherries
Cream butter, sugar, almonds and flour until smooth
Add eggs one at a time
Stir in rum flavour
Arrange cherries in the bottom of pastry case
Pour almond mix over the cherries
Bake for 30 minutes until golden, cover with foil and bake for further hour.



Glazing
175 grms icing sugar
1 tablespoon rum flavour
2 tablespoons of water
jam to glaze (states red current, we use raspberry or black cherry)



Glaze
Dissolve icing sugar, rum and water in a small saucepan over a low heat, beating constantly
Brush tart with jam, heating jam if necessary
Pour glaze over the cooled tart