Sesame fudge – Raw recipe!

sesame fudgeSesame fudge

Submitted by cupcakes revenge

A decadent, easy-to-make, rich, chocolatey fudge made from sesame seeds and raw cacao.

For more deliciously nutritious recipes, visit http://kellysfacesmells.blogspot.com/

Ingredients:

1/2cup white sesame seeds, hulled and ground

1/4cup cacao powder

3 Tbsp agave nectar

2 tsp coconut oil

Preparation:

Mix well. Spread into a square container or on a plate, smooth top.

Eat right away, or chill in fridge until firm 1-2 hours

Serving suggestions

For spicy mexican fudge, add 1/2 tsp cinnamon, 1/2tsp cardamon and 1/4tsp cayenne

Top a square of this chocolatey, calcium-rich treat with raspberry coulis and a dollop of whip cream

Spread on a piece of banana bread for a delicious, nutrient-packed treat for the afternoon slumps

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Chocolate Toffee Cookies

Chocolate Toffee Cookies

Makes: 48 cookies

Bake: 12 minutes

Prep: 10 minutes

Ingredients

2-1/3 cups all-purpose flour

3/4 teaspoon baking soda

1/4 teaspoon salt

1 cup 2 sticks unsalted butter, softened

1 cup packed light-brown sugar

1/2 cup granulated sugar

1 egg

2 teaspoons vanilla extract

1cup semisweet chocolate chips

1 bag 8 ounces chopped milk chocolate toffee pieces

Directions

Heat oven to 375°F.

Coat baking sheets with nonstick cooking spray; set aside

Stir together flour, baking soda and salt in a medium-size bowl; set aside

In a large bowl, beat together butter and both sugars until light and fluffy, about 3 minutes. Beat in egg and vanilla

On low speed, gradually add in flour mixture. Beat for 2 minutes or until blended. Stir in chocolate chips and toffee pieces

Drop batter by tablespoonfuls onto prepared baking sheets and bake at 375°F for 12 minutes or until golden.

Cool baking sheets on wire racks for 5 minutes. Transfer cookies to wire rack to cool completely.

Sit back with a cuppa and tuck in!

Chocolate Fudge Cake Recipe | Food | Channel4.com

A stunning cake that is not only a chocolate sponge but is also sandwiched with chocolate and has yet more chocolate all over it! A chocaholic’s heavenly delight.

Choc fudge cake

Serves 10

Takes 1 hour 20 minutes to make, plus cooling

Ingredients

* 100g spreadable butter, plus extra for greasing

* 250ml milk

* 1 tbsp red wine vinegar

* 100g plain chocolate, melted

* 15g cocoa powder, sifted

* 300g self-raising flour, sifted

* 1 tsp bicarbonate of soda, sifted

* 225g golden caster sugar

* 2 eggs

* For the icing

* 225g plain chocolate, broken up

* 100g butter

* 142ml carton double cream

Nutritional Information

Per serving:

612kcals

36.2g fat (21.9g saturated)

7.3g protein

68.6g carbs

45.9g sugar

1.1g salt

Method: How to make chocolate fudge cake

1. Preheat the oven to 180C/fan160C/gas 4. Grease a 20cm round, deep cake tin and line with baking paper. Mix the milk and vinegar. Place all the other cake ingredients in a large mixing bowl. Pour in the milk mixture and beat with an electric hand whisk, until smooth. Spread into the cake tin and bake for 1 hour, until firm in the centre. Cool for 10 minutes, then turn out on a rack to cool completely.

2. Meanwhile, make the icing. Melt the chocolate and butter together in the microwave for 3 minutes on medium, stirring halfway through. Alternatively, melt the chocolate and butter in a bowl over a pan of just simmering water. Stir until smooth, then beat in the cream. Cool slightly.

3. Halve the cake through the middle. Spread a quarter of the icing on 1 half and sandwich together. Spread the rest over the top and sides.

The cake will keep for up to 3 days in an airtight box.

via Chocolate Fudge Cake Recipe | Food | Channel4.com.

Joys Chocolate Buttercream Frosting

The Best Chocolate Buttercream Icing

adapted from Delilah Bakery

Joys choc icing

1 1/2 cup (3 sticks) unsalted butter, softened

1 cup cocoa powder

3/4 teaspoon salt

4 cups powdered sugar

2 teaspoons vanilla

1/4 cup milk

1 cup heavy cream

2/3 cup Ovaltine

Cream together butter, cocoa powder and salt. Butter mixture will be very thick.

Turn off the mixer, scrape down the sides of the bowl and add powdered sugar.

Turn mixer on low and mix in powdered sugar while adding milk and vanilla extract.

As the sugar incorporates, raise the speed of the mixer to beat the frosting. Beat until smooth.

In a 2 cup measuring glass, stir together heavy cream and Ovaltine.

Turn mixer speed to medium and pour cream mixture into frosting in a slow, steady stream, until you’ve reached your desired consistency.  

You may not need the full amount of Ovaltine and cream. 

Top your cakes and cupcakes with this and sit back and listen to the appreciation! Yummy!

http://www.joythebaker.com/blog/2008/06/the-best-chocolate-buttercream-frosting/

Check out her recipe for the cupcakes! Sooo delicious!

Devils Food Cake from Joy the Baker

Devils Food Cake makes a three layer 8-inch round cake or a two layer 9-inch round cake or a one layer 9×13-inch sheet cake adapted from The Gourmet Cookbook

devils food cake

1 cup hot brewed coffee

3/4 cup unsweetened cocoa powder (not Dutch-process)

1/2 cup whole milk

1 teaspoon vanilla extract

2 cups all-purpose flour

1 1/4 teaspoons baking soda

1/2 teaspoon salt

2 sticks (1/2 pound) unsalted butter, softened

1 1/4 cups packed dark brown sugar

3/4 cups granulated sugar

4 eggs

Put racks in the upper and lower thirds of oven and preheat oven to 350 degrees F.

Butter cake pans and line bottom with rounds of parchment or wax paper. Butter paper and dust pans with flour, knocking out excess.

Whisk together boiling coffee and cocoa powder in a medium bowl until smooth, then whisk in milk and vanilla. Sift together flour, baking soda, and salt into another bowl.

Beat together butter and sugars in a large bowl with an electric mixer at medium sped until pale and fluffy. Add eggs one at a time, beating well after each addition.

Beat in flour and cocoa mixtures alternating in 3 batches, beginning and ending with the flour mixture (batter may look slightly curdled). Divide batter among pans and smooth tops.

Place two pans in middle of oven and one pan in bottom of oven. Do not put top pans directly over bottom pans. Stagger them in the oven so the heat circulates. If you’re baking with a 9×13-inch sheet pan, feel free to bake on the middle rack.

Bake, switching positions of pans half way through baking, until a wooden skewer inserted in enter of cakes comes out clean and layers begin to pull away from the sides of pan, 20- 25 minutes. 25-30 minutes for 9-inch rounds and 35-40 minutes for a 9×13-inch cake.

Cool layers in pans on racks for 10 minutes, then invert onto racks, remove paper and cool completely. I covered my 9×13-inch cake with plastic wrap while still in the pan, and put it in the freezer to rest until I had time to frost it the next day.

Raspberries

 

 

 

 

 

 

Once completely cool, put one layer right side up on a cake place and spread with about 1 cup of chocolate buttercream frosting. Top with fresh raspberries and add another layer of cake.

Add another cup of frosting, fresh raspberries and the final cake later.

 

Add raspberries

Top with buttercream and frost the top and sides of the cake. If using a 9×13-inch pan, trim the sides slightly, and measure out the long side into three 4-inch sections. Slice, creating three 4×9-inch layers. Frost! Notes: These cake layers came be made two days in advance and kept, well wrapped in plastic wrap at room temperature. It can also be frozen for up to a week. I kept the cake frozen while I trimmed and frosted it. I think it’s easier and less crumby.

 

The cake can be frosted one day ahead and kept refrigerated covered loosely in plastic wrap. Bring to room temperature before serving.

You will need chocolate icing (frosting) have a look at the next recipe for it – sooo yummy!

Mocha Ice Cream Cupcakes

icecream cupcake

Cupcake + ice cream = heaven!

Mocha Ice Cream Cupcakes

Makes 6 cupcakes
Prep Time: 30 min (plus 1 hour for chilling)

One 12-count box sugar ice cream cones
4 tablespoons unsalted butter, melted
3/4 cup almonds, toasted and chopped
One 3-ounce bar semisweet chocolate, plus more for shavings
3 cups coffee ice cream, softened
1/2 cup chocolate-covered espresso beans, finely chopped
1/2 cup heavy cream
1 tablespoon icing (confectioners) sugar

1. Using a food processor, grind the ice cream cones into fine crumbs. Transfer to a medium bowl and stir in the butter. Divide the crumb mixture among the cups of a 6-cup jumbo muffin pan and press about three-quarters of the way up the sides of each cup. Spoon 1 tablespoon almonds into each cup.

2. In a small, microwaveable bowl, melt 3 ounces chocolate at medium power in intervals, stirring occasionally. Top the almonds with the melted chocolate to cover. Freeze for 10 minutes.

3. Spoon about 2 tablespoons ice cream into each muffin cup. Sprinkle 1 tablespoon chopped espresso beans onto the ice cream and flatten with the back of a spoon. Add another 2 tablespoons ice cream and the remaining almonds and flatten again. Add the remaining ice cream and espresso beans, and flatten. Freeze for at least 1 hour.

4. Whip the cream and confectioners’ sugar until soft peaks form.

5. Run a knife around the edges of the muffin cups to remove from the pan. Top the cakes with the whipped cream and chocolate shavings.

6. Sit back, feet up and enjoy!

Spotted this recipe in Rachel Ray’s “Everyday” Magazine but you could make this recipe even better by substituting crushed Oreos for the ice cream cones.

Freshly Baked Scones – mmmmmmmmmm!

scones

You can have a batch of scones on the table in 20 minutes with Jane Hornby’s storecupboard recipe, perfect for unexpected guests, and you can adapt this recipe and add dried fruit, white chocolate, honey, bananas – anything you fancy really – trial and error is so much fun!

Ingredients

  • 350g self-raising flour , plus more for dusting
  • ¼ tsp salt
  • 1 tsp baking powder
  • 85g butter , cut into cubes
  • 3 tbsp caster sugar
  • 175ml milk
  • 1 tsp vanilla extract
  • squeeze lemon juice (see Know-how below)
  • beaten egg , to glaze
  • jam and clotted cream , to serve

Method

  1. Heat oven to 220C/fan 200C/gas 7. Tip the flour into a large bowl with the salt and baking powder, then mix. Add the butter, then rub in with your fingers until the mix looks like fine crumbs. Stir in the sugar.
  2. Put the milk into a jug and heat in the microwave for about 30 secs until warm, but not hot. Add the vanilla and lemon juice, then set aside for a moment. Put a baking sheet in the oven.
  3. Make a well in the dry mix, then add the liquid and combine it quickly with a cutlery knife – it will seem pretty wet at first. Scatter some flour onto the work surface and tip the dough out. Dredge the dough and your hands with a little more flour, then fold the dough over 2-3 times until it’s a little smoother. Pat into a round about 4cm deep.
  4. Take a 5cm cutter (smooth-edged cutters tend to cut more cleanly, giving a better rise) and dip it into some flour. Plunge into the dough, then repeat until you have four scones. By this point you’ll probably need to press what’s left of the dough back into a round to cut out another four. Brush the tops with beaten egg, then carefully place onto the hot baking tray.
  5. Bake for 10 mins until risen and golden on the top. Eat just warm or cold on the day of baking, generously topped with jam and clotted cream. If freezing, freeze once cool. Defrost, then put in a low oven (about 160C/fan140C/gas 3) for a few mins to refresh.

Towering tall

For toweringly tall scones, always pat the dough out a bit thicker than you think you should. I say pat rather than knead because scones are essentially a sweet soda bread and, like other soda breads, will become tough when over-handled. Kick-start the scones’ rise with a hot baking tray and don’t leave the dough sitting around. If you like your scones with lots of juicy fruit, stir 85g plump sultanas into the mix at the same time as the sugar.

 

Jane says…

Scones are so quick to make that my mum would often emerge with a plateful before we’d even noticed she’d gone! I’ve borrowed her tip of using warm milk, and added a few tricks of my own for light scones that rise every time

 

Know-how

Adding a squeeze of lemon juice to the milk sours it slightly, mimicking sharp-tasting buttermilk, often used in scones but sometimes tricky to find. The slightly acidic mix gives a boost to the raising agents in the flour and baking powder.