Sunday

Nanaimo Bars


Nanaimo Bars




Ingredients

{Bottom Layer}
1 stick butter (1/2 c.)
1/4 c. sugar
1/2 c. cocoa
1 egg, beaten
1 tsp. vanilla
2 c. graham cracker crumbs
1/2 c. chopped pecans
1/2 c. coconut

{Second Layer}
1/4 c. butter
2 c. powdered sugar
3 tbsp. milk
2 tbsp. instant vanilla pudding mix


{Third Layer}
3 sq. semisweet chocolate
2 tbsp. butter
Preparation:

{Bottom Layer}
Melt sugar, butter and cocoa in a double boiler. Let cool. Add egg and vanilla. Add graham cracker crumbs, nuts and coconut and mix well. Cover the bottom of an 8x8 pan with the mixture, packing it down well. Refrigerate.
Second Layer:
Cream the butter and pudding mix. Add milk and powdered sugar and beat until smooth. Spread over first layer and chill until firm.

{Third Layer}
Heat to melt. If too thick, add milk. Pour chocolate over top of second layer. Refrigerate. Cut into squares.
Makes 3 dozen.



Recipe video credit : http://www.joyofbaking.com/NanaimoBars.html

Tiramisu cake


Tiramisu cake

Ingredients

{CAKE}
1 (18.25 ounce) package moist white cake mix
1 teaspoon instant coffee powder
1/4 cup coffee
1 tablespoon coffee flavored liqueur
{FILLING}
1 (8 ounce) container mascarpone cheese
1/2 cup confectioners' sugar
2 tablespoons coffee flavored liqueur
{FROSTING}
2 cups heavy cream
1/4 cup confectioners' sugar
2 tablespoons coffee flavored liqueur
{GARNISH}
2 tablespoons unsweetened cocoa powder
1 (1 ounce) square semisweet chocolate


Method:
  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 (9 inch) pans.
  2. Prepare the cake mix according to package directions. Divide two thirds of batter between 2 pans. Stir instant coffee into remaining batter; pour into remaining pan.
  3. Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. In a measuring cup, combine brewed coffee and 1 tablespoon coffee liqueur; set aside.
  4. To make the filling: In a small bowl, using an electric mixer set on low speed, combine mascarpone, 1/2 cup confectioners' sugar and 2 tablespoons coffee liqueur; beat just until smooth. Cover with plastic wrap and refrigerate.
  5. To make the frosting: In a medium bowl, using an electric mixer set on medium-high speed, beat the cream, 1/4 cup confectioners' sugar and 2 tablespoons coffee liqueur until stiff. Fold 1/2 cup of cream mixture into filling mixture.
  6. To assemble the cake: Place one plain cake layer on a serving plate. Using a thin skewer, poke holes in cake, about 1 inch apart. Pour one third of reserved coffee mixture over cake, then spread with half of the filling mixture. Top with coffee-flavored cake layer; poke holes in cake. Pour another third of the coffee mixture over the second layer and spread with the remaining filling. Top with remaining cake layer; poke holes in cake. Pour remaining coffee mixture on top. Spread sides and top of cake with frosting. Place cocoa in a sieve and lightly dust top of cake. Garnish with chocolate curls. Refrigerate at least 30 minutes before serving.
  7. To make the chocolate curls, use a vegetable peeler and run it down the edge of the chocolate bar.

Enjoy your wonderful Tiramisu !


Image credit : http://stranocipiace.blogspot.com/p/english-version.html

Recipes for other types of tiramisu:




Try out all of them.

Black Forest cake


Black Forest cake

Ingredients:

{For the cake}

All-purpose flour - 265 gms
Castor sugar - 400 gms
Milk - 200 ml
Vegetable oil - 100 ml
Eggs - 3 nos.
Cocoa powder (unsweetened) - 65 gms
Baking soda - 1 & 1/2 tsp
Salt - 1 tsp
Vanilla extract - 1 tsp
Kirschwasser/cherry liquor/cherry brandy - 3 tbsp

{For the filling}

Thick whipping cream - 120 ml
Castor sugar - 120 gms
Cherries (canned) - 1 can
Teaspoon vanilla extract - 1/2 tsp
Kirschwasser - 1 tbsp
A pinch of salt

{For the topping}

Thick whipped cream
maraschino cherries
bittersweet chocolate shavings.

Method:

  1. Preheat oven to 175°C.
  2. Grease two 9″ round baking dishes and keep aside.
  3. Sift together flour, cocoa and baking soda. Set aside.
  4. In a large bowl, add the sifted mixture, sugar, salt, eggs, milk, oil, and vanilla extract. Mix well.
  5. Pour this batter into the greased baking dishes and bake for 35 to 40 minutes, or until a toothpick inserted into the cake comes out clean.
  6. Allow the cakes to cool. When completely cooled, cut each layer horizontally in half to get four layers total
  7. Sprinkle layers with Kirschwasser.
  8. For the filling, in a bowl whip the cream to stiff peaks. Now add vanilla extract, Kirschwasser, sugar and salt. Mix well.
  9. Spread first layer of cake with one-third of the filling. Now spread one -third of the cherries. Place a second layer on this layer and repeat the process for three layers.
  10. Now place the fourth layer and cover the sides and top off the cake with whipped cream. Sprinkle chocolate shavings on sides and top of the cake. Now, place as many maraschino cherries you want on the cake.
Enjoy ! Your Black Forest cake is perfect.

Did you know that the cake is named not directly after the Black Forest (Schwarzwald) mountain range in southwestern Germany but rather from the specialty liquor of that region, known as Schwarzwälder Kirsch(wasser) and distilled from tart cherries. This is the ingredient, with its distinctive cherry pit flavor and alcoholic content, that gives the cake a special kick. Cherries, cream, and Kirschwasser were first combined in the form of a dessert in which cooked cherries were served with cream and Kirschwasser, while a cake combining cherries, biscuit and cream (but without Kirschwasser) probably originated in Germany.
Today, the Swiss canton of Zug is world-renowned for its Zuger Kirschtorte, a biscuit-based cake which formerly contained no Kirschwasser. A version from the canton of Basel also exists. The confectioner Josef Keller (1887–1981) claimed to have invented Schwarzwälder Kirschtorte in its present form in 1915 at the then prominent Café Agner in Bad Godesberg, now a suburb of Bonn about 500 km north of the Black Forest.

Eggless Chocolate Cake



Eggless Chocolate Cake


Ingredients:


{For the cake}

All-purpose flour - 3 cups

Castor sugar - 2 cups

Cocoa powder - 1/2 cup

Baking powder - 2 tsp

Salt - 1 tsp

Vegetable oil - 3/4 cup

Vanilla essence - 1 tsp

Vinegar - 2 tsp

Cold water - 2 cups


{For the topping}

Thick cream - 2 cups

Semi-sweet cooking chocolate (chopped) - 2 & 1/2 cup


Method:


  1. In a large mixing bowl, sift together all the dry ingredients.
  2. Now to this mixture of dry ingredients add the oil and mix thoroughly.
  3. Add the essence and vinegar. Mix well
  4. Add cold water gradually stirring continuously.
  5. Now pour the mix into a greased 9 x 13 inch cake pan.
  6. Bake at 180°C for 35-40 minutes or until done.
  7. While the cake cools completely you can prepare the topping for the cake.
  8. For the topping, in a saucepan, heat the cream on medium heat. Do not allow it to boil.
  9. Now add the chocolate pieces and mix thoroughly till you get a uniform mixture of cream and chocolate. Pull off the stove.
  10. Once the cake has cooled completely cover it completely with the topping.
  11. Save a quarter of the topping mixture and put it in a piping cone. With the help of the piping cone, decorate the cake with the design of your choice such as flowers or any random design.

That is it. Enjoy your wonderful eggless chocolate cake.