Most Excellent Chocolate Raspberry Cake And Thick Chocolate Icing.

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My daughter turned 14 years old this week. I don’t know where the time has gone? She is turning into an amazing young lady and is way taller than me. She comes in very handy for getting things off shelves and general reaching tasks. I don’t think I will need a step stall for a few years.

As it was her birthday on a Wednesday and her party on Saturday she was lucky enough to get two cakes. One was a rerun of the Cheesecake Shops Rainbow Cake and I made the most lovely chocolate cake for the actual day. I want to put the recipe on here for next time as this is going to be my go-to chocolate cake recipe and it went really well with the thick chocolate icing. Afer a couple of days of being cut, I microwaved a slice for 15 seconds and this turned it into a pudding type cake.

The cake recipe is from the Chelsea Sugar Website and the icing from Yummy Tummy Aarthi. 

The icing is very thick and this is how I intended it to be. It can be spread with a dinner knife dipped in hot water.

I used Lindt Dark Chocolate and Raspberry Chocolate for the cake.

Enjoy. I have to squeeze the dreaded word in somewhere, the jam keeps it moist.

Chocolate Raspberry Cake- Muffinmum.com

125g butter

3/4 cup caster sugar

2 eggs

1 tsp Vanilla essence

1/2 cup raspberry jam, homemade is optional

1 1/4 cups flour

1 tsp baking powder

1/2 cup cocoa

1 tsp baking soda

1 cup milk, warmed

1/2 cup chocolate chips

Cake

Grease and line a 24cm cake tin.

Cream butter and Caster Sugar. Beat in eggs, one at a time. Then beat in vanilla and raspberry jam.

Sift flour, baking powder and cocoa.

Dissolve baking soda in milk.

Fold dry ingredients and milk alternately into butter mixture.
Fold in chocolate chips.

Spoon into cake tin and bake at 180°C for 45 minutes.

Leave in tin on a rack to cool for ten minutes, remove from tin and allow to cool
Ice with chocolate icing when cold.

Thick Chocolate Icing

30 grams butter

1 tablespoon water

3/4 c icing sugar

2 tablespoons cocoa powder ( I love Pams)

Place water and butter in a saucepan on a low heat, gently melt the butter

Sieve cocoa powder and icing sugar

Beat cocoa and icing sugar into the butter mix

This will be thick, slowly add some more hot water if needed

Place in the centre of the cake and work outwards using a knife dipped in a cup of hot water

 

 

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You Baked A Cheesecake In A Pressure Cooker?

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Yes, I did.

We recently purchased a multi cooker with a pressure cooker setting and we are loving it. I am using the term we because Mr has got on the Pressure Cooker bandwagon and has perfected a chicken and cashew dish. The most interesting thing I have made is the cheesecake.

This cheesecake is the best I have ever made. It is a thing of beauty, well not when it first comes out and looks a bit like the moons surface, it defiantly needs some form of decorating to make it look fab. It certainly tastes fab.

The recipe I used is a mash up of a couple. I combined my favourite biscuit base from Hummingbird Bakery and the cheese part is from Great Big Pressure Cooker Book : 500 Recipes For Every Day And Every Make Of Machine.  I tweaked and made it mint flavoured with nice layers effect. One layer was chocolate mint and the the top was mint chocolate chip.

Right, the recipe. If you don’t get any of my bumbling let me know and I will clear anything up. The most important thing is to have the sour cream and cream cheese at room temperature, I said ROOM TEMPERATURE. My plan is to keep the basic recipe the same but use different types of chocolate. I see a future where I add cherry in some form.

Above you can see the foil sling, the cheesecake in the cooker with the handles folded back and the final result. If you look closely at the final result you will see a few finger dents. I tested it by touching it and feeling it was solid.

 

Chocolate Cheesecake In The Pressure Cooker - Muffinmum.com

A 20cm (8 inch diameter) spring-form cake tin (check fits in pressure cooker) lightly oiled – butter is fine.

About 50 cm length of foil folded in to 1/3 length ways

Base

220g (8oz) digestive biscuits (I used Wine biscuits)

100g (3½oz) unsalted butter, melted

Filling

2 packets of cream cheese (Philadelphia)

1/4 c packed dark brown sugar

1/4 c white sugar

1 egg plus 2 egg yolks (at room temp)

250g Whittakers Ghana Dark Peppermint

1/4 c sour cream

1 tablespoon all purpose flour

1 teaspoon vanilla extract

Put 2 cups of water in the pressure cooker and put the rack in too (should come with cooker)

Crush biscuits and stir in melted butter, leave for a few minutes for the butter to absorb

Put crumbs mix in base of prepared pan and press gently with a glass, craft the biscuits up the side of the tin so there is a lip of 2/3cm up the side

Place in fridge for a minimum of 1/2 hour

Break off 2 rows of the chocolate and set aside

Gently melt remaining chocolate in microwave or over a double boiler, allow to cool for 10 mins

In a food processor with a blade process the cream cheese and sugars until smooth

Scrape down the sides, add the whole egg and process.

Add yolks one at a time processing in between

Scrap sides again and add , sour cream , flour and vanilla

Process again until kind of soft and fluffy

Remove 1/3 of the mix and put into a bowl, cut the 2 lines of chocolate into chunks and stir through this mix

Add the melted chocolate  in to the remaining  2/3 of mix

Place prepared tin onto the centre of your foil sling , you are going to use it to take the pan out of the pressure cooker

Pour  chocolate mixture onto the biscuit base and then top with the chocolate chunk mix

Give it a gentle wobble to level

Using the sling, lower the pan into the pressure cooker. Try to make sure the foil is pushed away so it doesn’t cover the pan at all but you can unroll to use as handles

Cook on High for 25 mins

Unplug the pressure cooker at the wall and allow to release pressure naturally

Remove using the sling

There may be water on the top, don’t panic just blot with a piece of kitchen roll

Run a knife around the outer edge/tin to loosen

Allow to cool on a rack for 1 hour, refrigerate for a few hours before eating.

Decorate the top with whatever takes your fancy, sorry but it isn’t pretty. I grated a Whittakers Mint Sante Bar over the top

Enjoy

 

 

 

 

 

 

 

 

 

 

 

 

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
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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.

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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
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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
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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
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Crumble-
120g butter melted and cooled
1/2c light brown sugar
1 1/2 Tsp cinnamon
1/2 Tsp salt
1c 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
1/4c granulated sugar
1 tsp cinnamon
1 tsp ground ginger
1/4 Tsp salt
1/3c milk
1/3c 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 forms 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.