写在Amy。。。: May 2013

Monday, May 27, 2013

Tim Tam cake pops recipe

These Tim Tam cake pops have just three ingredients and you can decorate them any way you like. They are so easy that you can get the kids to help.

Category:

Biscuits and cookies, Cake stall, Chocolate, Confectionery,Dessert, Easy recipes, Kids cooking

Ingredients:

1 x pkt (200g) Tim Tam biscuits
80g cream cheese
lollipop sticks
200g dark chocolate melts
fondant decorations

Method:

Step 1. Grab a packet of Tim Tams and the cream cheese.

Step 2. Place them in a food processor and blend until well combined.

Step 3. Roll tablespoon-sized balls of the mixture and lay on a tray covered with baking paper. Place in the freezer for 30 minutes. Remove from the freezer and push lollipop sticks into the balls.

Step 4. In a heatproof bowl, melt the chocolate and dip the balls into the melted chocolate. Tap on the side of the bowl to remove excess chocolate. Lie onto baking paper and decorate.

Notes:

I used ready-made fondant decorations from the supermarket but you could also use desiccated coconut, 100s & 1000s, crushed nuts, sprinkles or melted white chocolate.
You can also use Mint Slice biscuits in place of Tim Tams for this recipe.
This recipe makes 10 cake pops and may easily be doubled or even tripled.
These are great to wrap and give as gifts. If you want to display these on a party table, you can place some florist’s foam (Oasis) in a gift box and cover it with tissue paper. Then you can just poke in the pop sticks and serve.
This recipe was created by Jennifer Cheung for Kidspot, Australia’s best recipe finder.

From,
http://www.kidspot.com.au/best-recipes/Kids-cooking+5/Tim-Tam-cake-pops-recipe+4386.htm

Chocolate lava cake recipe

Serving Size:

10 small cakes

Category:

Cake stall, Cakes & Baking, Chocolate, Dessert, Kids cooking

Special Info:

Nut free

Ingredients:

200g PLAISTOWE Rich Dark Cooking Chocolate
125g unsalted butter
3 eggs
3 egg yolks
¼ cup castor sugar
¼ cup plain flour

Method:

Spray 10 silicone cup cake moulds with cooking spray and place on an oven tray.

In a metal bowl, melt chocolate and butter together over hot water.

When melted, use a whisk to stir out any lumps. Remove from the heat and add eggs one at a time. When mixed add the extra egg yolks and whisk to combine.

Add sugar, whisk until combined then add the flour.

Whisk until smooth.

Add about ¼ cup of mixture to your moulds, leaving about 1 cm at the top.

Once all are filled, place in the fridge for 30 minutes or until needed.

Preheat oven to 190°C.

Place moulds on middle rack and bake for 10 minutes.

Remove, sit for about a minute then turn out onto a plate and serve with sifted icing sugar and double cream.

Notes

These are very quick to make and are show stoppers, especially when you break them open to find the runny chocolate middle.
The raw mixture will keep in the fridge covered for 7 days so they’re great to make ahead of time for a dinner party.
You can also use individual small foil containers if you don’t have silicone moulds.
Recipe created by Camilla Baker for Kidspot, Australia’s best recipe finder.

From,
http://www.kidspot.com.au/best-recipes/Kids-cooking+5/Chocolate-lava-cake-recipe+2247.htm

Banana and choc-chip muffins recipe

Baking with bananas is a great way to use up over-ripe bananas - and to get something delicious to eat too! These banana and choc chip muffins have a wonderful banana flavour and are studded with little pieces of chocolate.

Serving Size:

12-18 muffins

Category:

After school snacks, Banana, Cake stall, Cakes & Baking,Chocolate, Fruit, Kids cooking, Lunch box, Muffins,Snacks

Special Info:

Nut free

Ingredients:

2 ½ cups self-raising flour
½ cup sugar
1 cup (250mL) milk
1/3 cup (80mL) oil
2 eggs
1 over-ripe banana, mashed
¾ cup choc chips or chopped chocolate

Method:

Preheat oven to 180°C. Grease a 12 hole and a 6 hole muffin pan or line with paper cases. Sift flour into a large bowl of an electric mixer. Add sugar and beat briefly to combine. In a glass measuring jug, pour in milk (up to 1 cup), oil (up to 1 1/3 cups) and add eggs, whisk to combine. Pour milk mix and mashed banana into dry ingredients, beat with until just combined. Stir through chocolate. Spoon into muffin pans, fill each hole 2/3 full and bake for 15 minutes or until a skewer inserted into the centre comes out clean. Cool slightly, then place on rack to cool completely.

Notes

I make 18 muffins with this mixture because I don’t like Muffin Tops on my muffins. High risk of spill over in the oven, too hard to get out of the pan and extra work cleaning the pan! But if this doesn’t bother you, make 12 monster muffins.
Recipe created by Melissa Hughes for Kidspot.

From,
http://www.kidspot.com.au/best-recipes/Kids-cooking+5/Banana-and-choc-chip-muffins-recipe+2102.htm

Patty cakes recipe

These cute little patty cakes are just perfect for afternoon tea. Top them with your favourite icing and enjoy!

Category:

After school snacks, Budget, Cake stall, Cakes & Baking,Cupcakes, Easy recipes, Kids cooking

Prep Time:

15 mins

Cook Time:

20 mins

Ingredients:

125g butter
3/4 cup sugar
2 eggs
1 tsp vanilla extract
1 cup milk
2 cups self-raising flour

Method:

Preheat oven to 180°C. Line a cup tray with patty pans and set aside.

Using a mixer, cream the butter, vanilla and sugar together, adding in eggs one at a time.

Add half of the flour and milk and then repeat until well combined.

Pour equal amounts into the patty pans and bake for 12-15 minutes. Cool on a wire rack and ice with your favourite icing.

Notes

These cute little patty cakes are just perfect for afternoon tea.
See some great recipes below to take these patty cakes to another level or just dollop on the ganache and eat them warm!
This recipe was created by Jennifer Cheung for Kidspot, Australia's best recipe finder.

From,
http://www.kidspot.com.au/best-recipes/Cupcakes+39/Patty-cakes-recipe+3457.htm?utm_source=outbrain&utm_medium=widget&utm_campaign=obclick%20=obinsite

Sweet-smelling glitter play dough recipe

Play dough is a terrific tool for creative play and learning in young kids. It is easy to model and builds self-esteem. Making your own play dough saves money and allows you a bit of creative expression too! This sweet-smelling glitter play dough will delight everybody's senses!

Category:

Kids cooking, Play dough

Ingredients:

2 cups plain flour
4 tbsp cream of tartar
2 tbsp cooking oil
1 cup salt
500ml (2 cups) boiling water
glitter
food colouring
a few drops of any essential oil such as peppermint, lavender, eucalyptus, bergamot, rose, etc.

Method:

Put all ingredients in a bowl and mix.

It takes a while and may look like it's not coming together, but hang in there.

Once it's roughly together, you can throw it on the bench to knead until it's smooth and silky.

Notes

Wrap the play dough up well after your child has finished playing with it in a ziplock bag (with all the air squeezed out) and then pop in an airtight plastic box. This way, it'll stay fresh for another day.
Add the food colouring to the play dough and kneed on a plastic board if you don't want to turn your wooden chopping board a funny colour!
Roll out the dough and use cookie cutters to make decorations. Use a straw to make a hole for hanging and then thread the air-dried shapes on to pretty ribbon or string to make a colourful garland.

From,
http://www.kidspot.com.au/best-recipes/Play-dough+129/Sweet-smelling-glitter-play-dough-recipe-recipe+4598.htm

Chocolate sponge cake recipe

This chocolatey spin on the classic sponge cake makes a deliciously special afternoon tea. Sandwiched together with jam and fresh cream, this easy cake recipe will give you a light and fluffy sponge.

Serving Size:

10-12

Category:

Cake stall, Cakes & Baking, Chocolate, Kids food, Lunch box, Snacks

Special Info:

Nut free

Ingredients:

4 eggs, at room temperature
2/3 cup caster sugar
1/3 cup plain flour
1/3 cup self-raising flour
1/3 cup corn flour
4 tbsp cocoa powder
150mL pouring cream, whipped
1/3 cup raspberry jam
Icing sugar, to dust

Method:

Preheat oven to 180°C. Butter one deep 22cm round pan or two deep 20cm cake pans and line with baking paper.

Use an electric stand mixer to beat the eggs on high speed until thick and creamy. This will take 7-8 minutes. With the mixer still going, add caster sugar one tablespoon at a time, beating until dissolved after each addition. When all sugar is dissolved, turn off mixer.

Sift flours and cocoa powder three times to aerate and combine. Sift onto egg mixture. Use a spatula to gently fold flours into eggs. This is the critical bit, use a ‘light’ hand and don’t over-mix.

Pour into prepared pan and spread mixture evenly. If using one cake pan, cook for 20-25 minutes and if using two pans, cook for about 15-20 minutes. The sponge is cooked when it has slightly come away from the sides and the top springs back when lightly touched.

Turn out onto wire racks to cool.

If you have made one cake, slice it in half. Spread one sponge with jam and then cream, top with remaining sponge and dust with icing sugar.

Notes:

One of my favourite combinations—chocolate and raspberry. Great for an afternoon tea treat
You can be a bit sneaky, by using one half of the sponge to make this cake and use the remaining half in the chocolate and raspberry trifle. Two delicious desserts for half the work!
Make this cake gluten-free using 2/3 cup of gluten-free plain flour instead of the plain and self-raising flours.
Recipe created by Melissa Hughes for Kidspot.

From,

http://www.kidspot.com.au/best-recipes/Cakes-and-Baking+20/Chocolate-sponge-cake-recipe+2060.htm

Chocolate mud cake recipe

When you want to treat yourself to something really chocolatey, look no further than this easy chocolate mud cake. Using dark cooking chocolate and a dash of coffee, this cake is pure indulgence.

Serving Size:

Category:

Cake stall, Cakes & Baking, Chocolate, Party food

Ingredients:

200g butter
200g NESTLÉ Rich & Dark Cooking Chocolate
1 1/2 cups sugar
3/4 cup hot water
2 tbsp NESCAFÉ BLEND 43, optional
1 cup plain flour
3/4 cup self-raising flour
1/2 cup NESTLÉ Baking Cocoa
2 eggs, lightly beaten
NESTLÉ Baking Cocoa, to serve
Whipped cream and strawberries, to serve

Method:

Preheat oven to 160°C. Grease and line a 24cm springform pan.

Place first five ingredients in a pan and stir over low heat until the sugar has dissolved and the mixture is smooth. Cool.

Fold in sifted flours, NESTLÉ Baking Cocoa and eggs.

Pour mixture into prepared pan.

Bake for 1 hour until cooked. Cool completely in pan before turning out.

If desired, dust with NESTLÉ Baking Cocoa to decorate and serve with whipped cream and strawberries.

From,

http://www.kidspot.com.au/best-recipes/Cakes-and-Baking+20/Chocolate-mud-cake-recipe+1243.htm

Rich chocolate cake recipe

Ingredients:

90g butter
185g packaged cream cheese
2/3 cup castor sugar
2/3 cup brown sugar, firmly packed
2 eggs
2/3 cup chopped walnuts
3/4 cup plain flour
3/4 cup self-raising flour
1/4 cup cocoa
3/4 cup milk

Method:

Lightly grease an Ecko Baker's Secret 22cm springform cake.

Cream butter, cream cheese and sugars in a small bowl with mixture until light and fluffy.

Stir in walnuts, then half the sifted flours and cocoa with the milk, then stir in remaining flours and milk.

Spread into prepared pan. Bake in moderate oven (180C for about 40-50 minutes, or until cooked. Stand for 5 minutes before turning onto wire rack to cool.

Dust with sifted icing icing sugar before serving.

From,

http://www.kidspot.com.au/best-recipes/Cakes-&-Baking+20/Rich-chocolate-cake-recipe+650.htm

Easy chocolate cake recipe

This chocolate cake is made from pantry ingredients and requires little cooking experience. Just throw everything in the bowl and mix it up.

Category:

Birthday cakes, Budget, Cake stall, Cakes & Baking,Chocolate, Cupcakes, Easy recipes, Kids cooking, Kids food

Prep Time:

10 minutes

Cook Time:

40 minutes

Ingredients:

1 cup self-raising flour, sifted
1/3 cup cocoa, sifted
1 cup castor sugar
1/3 cup butter, softened
1/2 cup milk
2 eggs

Method:

Preheat oven to 180°C. Grease and flour or grease and line a 24cm cake tin and set aside.

Place all ingredients into a bowl and mix on high for 4 minutes.

Pour into cake tin and bake for 35-40 minutes or until the cake springs back when lightly touched in the centre.

Notes

This recipe is great for when you have to whip up a cake in a hurry.
This recipe work for cupcakes too. Just pour even amounts into 12 patty pans and bake for 12-15 minutes at 180°C.
I have tried this recipe using my blender and food processor. It gives the same great results every time.
This recipe was created by Jennifer Cheung for Kidspot, Australia's best recipe finder.

From,

http://www.kidspot.com.au/best-recipes/Kids-cooking+5/Easy-chocolate-cake-recipe+3635.htm

Quick chocolate cupcakes recipe

This super speedy cupcake recipe is perfect for when you're in a hurry. Pop them in the oven and you'll have a yummy treat that's ready to ice in just 20 minutes.

Serving Size:

Category:

Cake stall, Cakes & Baking, Chocolate, Cupcakes, Kids cooking, Party food

Ingredients:

100g butter
2/3 cup caster sugar
1 tsp vanilla essence
2 eggs, lightly beaten
1 cup self-raising flour
1/3 cup cocoa, sifted
1/2 teaspoon bicarbonate soda
125ml (1/2 cup) milk

Chocolate buttercream frosting

60g unsalted butter, softened
1 1/4 cups icing sugar, sifted
1 tbsp cocoa, sifted
1 tbsp milk

Method:

Preheat oven to 180°C conventional or 160°C fan-forced. Line cupcake tins with cases.

Using a mixer, cream butter, sugar and vanilla until creamy and fluffy. Gradually add eggs and mix until just combined.

Combine flour, cocoa and bicarbonate soda. Add to creamed mixture with milk. Beat until just combined.

Spoon mixture into liners until each case is one third full. Bake for 15-20 minutes.

To make the chocolate butter cream

Beat butter until light and fluffy. Add icing sugar and cocoa and combine well. Beat in milk until mixture is fluffy.

Notes:

These cupcakes are super quick and have a light fluffy texture.
Do not overfill the cases otherwise you won't get 18 cupcakes out of this recipe.
If you want a thicker dollop of icing on top then you'lll need to increase the amounts in the buttercream recipe.
This recipe was created by Jennifer Cheung for Kidspot, Australia's best recipe finder.

From,

http://www.kidspot.com.au/best-recipes/Kids-cooking+5/Quick-chocolate-cupcakes-recipe-recipe+2309.htm

Best chocolate cake recipe

Chocolate cake is a favorite snack, lunch box filler, afternoon tea... The list could go on and on! This chocolate cake is a lovely light cake that doesn't need icing because it's prefect just the way it is.