Lj's Black Velvet Cheesecake

My friend Tanya asked me to make her a cake for her birthday based on a cake she had in Hawaii which was a Red Velvet Cake with a layer of Cheesecake. The theme for her birthday was black and white so we she asked for the red velvet cake to be black to fit in with her theme..

Basically I made a Red Velvet Cake but used Black Gel Colouring instead of the traditional Red. Sliced the cake in 3 and layered it with cheesecake and then iced with a Cream Cheese Icing. See pic below... I sliced the cake in 3 and using the same pan I made the cake in, layered the cheese and let it set in the fridge before removing from the pan and icing it and then made chocolate curls for the top.

For the Black Velvet Cake...

2 Cups of Plain Flour

1 Teaspoon Baking Powder

1 Teaspoon of Baking Soda

2 Cups of Caster Sugar

1 Teaspoon of Salt

1 Cup of Vegetable Oil

2 Free Range Eggs

1 Cup of Buttermilk  if you don't have butter milk see below..

(I used 1 Cup of Skim milk and 1 tablespoon of Lemon Juice)

2 Teaspoons of Vanilla Extract

1 Teaspoon of  Apple Cider Vinegar ( I used organic)

1/2 Cup of freshly brewed coffee ( I used a few shots of coffee using my coffee machine)

2 Tablespoons of Cocoa

Black Gel Food Coloring

In a large bowl add the flour, salt, baking powder, baking soda and Cocoa. Stir to combine. In another bowl add the vegetable oil and caster sugar. Stir to combine, add the eggs and whisk to combine. Add the buttermilk, vanilla, apple cider, coffee and food colouring. Mix until really well combined and smooth. Add the wet mix slowly to the dry mix and fold until combined. Pour into 2 or 3 9 inch baking paper lined tins depending on whether you want a 2 or 3 layered cake. Bake at 170 C for  approx 35 mins or until a skewer comes out clean. Let them cool on a wire rack. I leave them in the tins for approx 10 minutes to cool.

For the Cheesecake...

500 Grams of Cream Cheese (I used low fat)

2/3 Cup of Caster Sugar

2 Teaspoons of Vanilla Extract

300 ml Cream (I used reduced fat)

3 Teaspoons of Gelatine dissolved in 1 1/2 Tablespoons of hot water

Beat the cream cheese until soft, add the sugar and beat until well combined. Add the vanilla and cream and beat until thick. Add the gelatine and beat again until well combined.

Too assemble the cake use the same tin you cooked the cake in. I used a 9 inch for this recipe. Add one layer on cake to the bottom, add half of the cheesecake mixture and then top with another layer of cake, add the rest of the cheesecake mixture and then top with the top layer of cake. Glad wrap and put into the fridge to set for a few hours. Carefully remove the cake and then coat with the cream cheese frosting. I did this in 2 parts. Coated with a thin layer and then popped into the fridge for it to set a little before adding the final layer. Let the icing set completely in the fridge before topping with homemade chocolate curls.  To make the curls I melt chocolate and pour into baking paper, let it set then run a knife down it to make the curls then pop them into the freezer, if you are unsure how to do this best option is to find a tutorial on you tube, its just takes a bit of practice.

Cream Cheese Frosting..

500 Grams of Cream Cheese (again I used low fat)

150 Grams of Icing Sugar

1 Teaspoon of Vanilla

225 ml of Cream

Beat the cream cheese until smooth and then add the icing sugar. Beat until well combined and add the vanilla. Add the cream a little at time beating in between each addition until thick and creamy.

Gluten Free Zucchini & Banana Muffins

Ingredients:

1 Banana Mashed

1 Cup of grated Zucchini

1/2 Cup Coconut Flour sifted

1/4  of a cup of Almond Meal

(I blend whole almonds in the food processor)

1/4 Teaspoon of Nutmeg

2 Teaspoons of Organic Cinnamon

1 Teaspoon of Baking Powder

1/2 Teas Himalayan Rock Salt

4 Free Range Eggs

1/2 Teaspoon of Organic Apple Cider Vinegar

1/3 Cup of Raw Honey

2 Tablespoons of Coconut Oil melted

(Simply zap in the microwave)

1 Teaspoon of Vanilla 

What to do:

Preheat the oven to 180 degrees C. Combine the coconut flour, almond meal, nutmeg, cinnamon, baking soda and salt in a bowl. In a glass jug whisk the eggs with the honey, coconut oil, vanilla and apple cider vinegar. Pour the wet ingredients into the dry ingredients and combine with a wooden spoon. Add the mashed banana and grated zucchini. Line a muffin tin with 12 baking papers and fill with the batter. Bake in your preheated oven for 20 minutes or until golden and a skewer comes out clean.

ENJOY!!!!

Gluten Free Lime Cupcakes

Gluten Free Lime Cupcakes..

Ingredients:

1/2 Cup Butter Melted or Grapeseed Oil

1/2 Cup Flannery's Own Organic Honey

6 Free Range Eggs

1/2 Cup firmly packed Almond Flour ( I used homemade almond meal)

1/2 Cup Flannery's Own Organic Coconut Flour

1 Teas Baking Powder 

Zest and Juice of 1 Lime (You could use Lemon or orange)

What To Do:

Preheat the oven to 170 - 180 C.

In a medium bowl whisk the melted butter, eggs and the honey until smooth. In another bowl mix the almond flour, coconut flour and baking powder. Add the zest and the juice and mix until well combined.

Place the mix evenly into a lined muffin tray. Makes 12. As the mix is very runny I used a bowl you can pour the mixture straight into the muffin tins. Bake for 20 min minutes or until golden and a skewer comes out clean.

These are honestly the best Gluten Free Cupcakes I have ever tried..

Enjoy!!

Lj's Apricot and Almond Slice

I was cleaning out the Pantry this morning and found a few bits and pieces that needed using up, mostly some Rice Bubbles I had left over from making Christmas goodies. I came up with this slice recipe as I also wanted to use up some dried Apricots. This a very quick melt, mix and pop in the fridge recipe. 

Ingredients:

125g Butter
2 Tbs Honey
1/2 Cup Sugar
4 Cups of Rice Bubbles
1/2 Cup Coconut
60g Sliced Almonds toasted
1/2 Cup Sultanas
100g Dried Apricots diced

What to do:

Place the butter, honey and sugar into a saucepan on low heat. Mix while the butter is melted and slowly let it boil for 5 minutes until the sugar dissolves.

Put all of the dry ingredients into a mixing bowl. Add the butter mixture and stir to combine. Press into a slice tin lined with baking paper. Press down firmly and pop into the fridge to set.

Cut into slices and serve when set.

Greek Walnut Syrup Cake

We had a themed day of Greek Flavours at work today.

I decided to make this Greek Walnut Syrup Cake. First time today I have tried 

this recipe and it was .. yum yum.. Very different!
Here is a link to the original recipe :-)
http://greek.food.com/recipe/karithopasta-greek-walnut-syrup-cake-266580

Ingredients:

250g Butter

1 Cup Sugar

5 Eggs

1/3 Cup Orange Liqueur ( I squeezed one orange instead)

3/4 teas Cinnamon

1/4 Tes Ground Cloves

2 1/2 teas baking powder

2 Cups of Bread Crumbs

1 Cup finely ground Walnuts

For the Syrup:

2 Cups of water

1 Cup Sugar

1 Tbs Lemon Juice

Lemon Peel 

(I used Lemon Peel, Orange Peel and a teas of Vanilla Extract)

Fits approx 22cm round tin..

What to do:

Preheat the oven to 180 - 200 c.  Grease a 22cm Round pie dish or cake tin with butter.

(I use the butter wrapper once I have put the butter into the mixing bowl.)

Beat the butter until soft, add the sugar and beat until fluffy. Add the Eggs beating after each addition. Add the Orange juice or Liqueur.  In another bowl ad the breadcrumbs, baking powder, cinnamon and ground cloves and combine. Add the dry ingredients to the butter mixture and beat until combined.

Pour into your tin and bake for 30 - 35 minutes. Test with a Skewer.

While the cake is cooling make the Syrup by adding all of the ingredients into a saucepan. Bring to the boil and stir while the sugar dissolves. Boil for 5 minutes.

Pour the hot syrup slowly over the cake and allow it to soak for a few hours or overnight if possible.

I have served with fresh pouring cream and icecream.

Golden Pecan Banana Bread

I've adapted this Recipe from a Recipe of 4 Ingredients.  Here is the link to the original recipe.
http://www.4ingredients.com.au/recipe/banana-bread

Golden Pecan Banana Bread

Ingredients:

2 Large Ripe Banana's

1/2 Cup Equal 

1 Cup Low Fat Mayonnaise

2 Cups Self Raising Flour

100 G Chopped Pecans

2 Tbs Golden Syrup

What to do:

Preheat the oven to 180 Degrees. Line a loaf tin with Baking Paper. Add the Banana's to a bowl and mash. Stir in  the Sugar and then the Mayo and Golden Syrup. Add the SR Flour and the Pecans. Mix  until combined and pour into your lined tin. Bake until golden and a skewer comes out of the center clean. App 50 Minutes. Let it sit for a few minutes and then transfer from the tin to a cooling rack. 

I'm amazed at how this turned out. Delicious!

Wholemeal Banana & Choc Chip Muffins

Making a few healthy but still tasty Recipe modifications lately. Here is my latest.

Wholemeal Banana & Choc Chip Muffins

Ingredients:

2 1/2 Cups of Wholemeal Plain Flour

1/2 Cup Equal 

1 Cup Skim Milk Lactose Free Milk

1/3 Cup Vegetable Oil

2 Free Range Eggs

1 Large overripe Banana Mashed

3/4 Cup Choc Chips

What to do:

Preheat the oven to 180 Degrees. Sift the flour in  a large bowl and add the sugar. Combine with a wooden spoon. In a jug, pour the milk and the oil, then add the eggs. Whisk to combine. Add the milk mix and the banana to the dry ingredients. Mix until combined and add the choc chips. Gently mix though the choc chips. Spoon into muffin pan lined with baking paper cases. Fill each one 3/4 full and  and bake for 15 - 20 Minutes or until a skewer comes out clean. Place on a rack to cool.

Pink Lemonade Cake

I have modified a recipe I found on My Recipes...

http://www.myrecipes.com/recipe/lemonade-layer-cake-10000000249959/print/#

The cake is lovely but I think the Icing is a bit too sweet (For my tastes anyway) I'd probably prefer a nice butter icing instead of a cream cheese icing with this cake. with a little less Rasberry flavouring.


Ingredients:


For the Cake

1 1/3 cups Sugar
6 Tbs Butter softened
3 Tbs Raspberry Lemonade Concentrate ( Soda Stream Flavouring)
2 Teas Vanilla Extract
2 Large Free Range Eggs
2 Large Free Range Egg Whites
2 Cups Plain Flour
1 Teas Baking Powder
1/2 Teas Baking Soda
1 1/4 Cups Buttermilk

For the Icing


125g Light Philly Cheese
3 Cups Icing Sugar
2 Teas Raspberry Lemonade Concentrate
1 Teas Vanilla Extract

What to do


Beat the sugar, butter, Raspberry Lemonade Concentrate and  Vanilla Extract until creamy (about 5 mins) Add the eggs and egg whites one at a time, mixing well in between. Combine the Flour, Baking Soda and Baking Powder in a sifter and mix alternately with the buttermilk into the mixture. Beat until well combined and pour into a greased cake tin. I use cooking spray to grease my tins. Bake at 180 for approx 50 minutes or until a skewer comes out clean.

Let it cool and ice! Grate some white chocolate for the top.

Savoury Muffins.. yummy!

A quick and easy muffin to throw together for morning tea!

You can really add what ever savoury ingredients you like, I have just used up

what I had left in the fridge before heading out to do this weeks shopping..

Ingredients:

2 Cups SR Flour

1 Cup Grated Cheese

250g Sliced ham diced

6 Button Mushrooms sliced

1/2 Red Capsicum Sliced

2 Shallots finely sliced

Handful of chopped flat leaf parsley

Sea Salt and Cracked Pepper

150g Melted Butter

1 Cup Milk

1 Egg

What to do:

Combine all ingredients in a bowl and mix until just combined. place into lined muffin tins and bake for 25 minutes at 180 degrees. Cut in half and dollop with butter..

Yum, just delicious!!

Zucchini Slice W' a Twist

Thursdays are Healthy Living Lifestyle at work, we have an exercise class and then I do a cooking demonstration that is easy for my clients to cook at home and healthy! I print out a Menu for the day and the recipes I have cooked. My friend at work bought me in some fresh homegrown spinach and shallots so I decided to put a  twist on my Zucchini Slice. The Clients absolutely loved it  :-)

Ingredients:

6 Eggs
1/2 Cup Vegetable Oil
1 Large Zucchini Grated
1 Large Carrot Grated
1/2 Red Capsicum diced
3 Rashers of Bacon diced
2 Shallots diced
1/2 bunch Spinach finely sliced
1 Onion diced
1 cup SR Flour
1/2 Cup Grated Cheese
1/4 Cup Parmesan Cheese
Cherry Tomatoes to decorate the top

What to do:

In a bowl add the eggs and oil and whisk, add the flour and whisk until smooth. Set aside, Saute the bacon, onion, shallots and capsicum and then let it cool. In a large bowl add the zucchini, carrot and spinach. Add the onions etc. Mix in the egg mixture and stir until well combined. Pour into deep pyrex dish. Top with the cheeses and halved cherry tomatoes. Bake in a 180 degrees oven for approx 40 minutes until set and golden on top.

Pumpkin and Bacon Slice

Ingredients:

500g Kent or Butternut pumpkin boiled and mashed (let it cool)
350g Bacon diced
8 Shallots sliced
2 Garlic Cloves finely chopped
60 Grams of Butter
1/2 Cup Flour
1 1/2 Cups of Skim Milk (Use full cream if you the like)
6 Eggs


What to do:

Saute the bacon, shallots and garlic until the shallots are soft. Add the butter and melt, then add the flour and stir until well combined. Add the pumpkin and the milk and mix in well. Let it boil and thicken. (The same as you would making homemade white sauce) Let it cool and stir in the whisked eggs. Pour into an oven proof slice tray or pie dish. Cook in a preheated 180 degrees oven for approx 45 or set in the centre and golden on top. Serve warm with veges or lovely cold with salad.

Banana & Walnut Muffins

Banana & Walnut Muffins

Ingredients:

2 Cups Self Raising Flour

2 Teas Cinnamon

1 Teas Bicarb Soda (Optional)

2 Eggs lightly beaten

1 Cup Brown Sugar

3/4 Cup Skim Milk

¼ Cup Plain Yoghurt

Handful of chopped walnuts

2  Ripe Bananas

What to Do:

 Preheat the oven to 180 degrees.

Using a fork mash the Bananas into a medium size bowl.

Add the remaining ingredients and stir until just combined.

Spoon the mixture into greased muffin tins to ¾ full.

Bake for approx 20 minutes until golden. Use a skewer

Make a cream cheese frosting with cream cheese, icing sugar and a splash of lemon juice, And dollop on the top of the muffin and sprinkle with the chopped walnuts and a sprinkle of icing sugar.

Honey Nougat Slice

I have been making this slice for years and Mum used to make it for us as children, quick and easy to prepare and really delicious! I used to make this and sell it at the local markets and it was a real hit! You can also drizzle some melted chocolate over the top if you wish.

Ingredients:

1 Cup SR Flour
1 Cup Sugar
1 Cup Rolled Oats
1 Cup Coconut
1 Tbs Honey
1 Egg
125g melted Butter

What to do:

Add all of the dry ingredients to a mixing bowl and add the egg. Melt the butter and the honey and add to the dry ingredients. Mix until well combined and press into a prepared slice tin lined with baking paper. Cook in a slow oven, around 150 - 160 for 40 mins until golden brown. Test with a scewer to ensure it is cooked all the way through. Set aside until cool and then cut into slices.

Quick and easy slice to throw together at the last minute!

Chocolate Mud Fairy Cupcakes and Mud cakes topped with Ganash and fanned Strawberries!

I'm applying for a new position where I already work as a Community Support Worker. A cooks job has come up at one of our respite centers. The boss asked me to make her something to show her my skills. I know she has a sweet tooth so I'm Hoping these little rippers will do the trick

Mini Cheesecakes.. Cherry Ripe & Honeycomb

I haven't made cheesecakes in ages or desserts for that matter so for dessert tonight I thought I would please everyone with cheesecakes!

I crushed homemade choc chip biscuits and mixed in some melted butter for the bases. Line a large muffin tin with foil papers and press the biscuit mix into the bases. Set aside in the fridge to set while you make the filling.  To make the cheesecake mix beat 250g low fat cream cheese until smooth and then add 400g tin of skim condensed milk. Beat until combined. Dissolve a about 7g of gelatine in a few tbs of boiling water and stir until fully dissolved. Add this to the mixture and beat well. Melt 100g dark chocolate and add to the cheesecake mix and beat until combined. Pour the cheesecake mix into the prepared biscuit bases. Add the chopped dark Cherry ripe to half and chopped honeycomb to the other half. Top the honeycomb cheesecakes with a chunk of choc coated honeycomb. Top the cherry ripe cheesecakes with some coconut and dark melted chocolate. Pop into the fridge to set. Once set remove the wrapper and serve them on pretty bone china plates and serve! Watch them disappear!

Lj's Choc Mint Cheesecake!

I never measure the ingredients properly.....I just throw it all in....so if you want to try this recipe and have any questions just let me know.

For the base I use 2 packets of Mint Slice biscuits, process in a food processor until fine but still a little chunky, add some melted butter down the tube until the mix comes together... round about a table spoon I reckon.

Press the base into a spring form tin or a tin the base comes out of to make it easy to get out once it is set. (about a 20 - 25cm tin) Pop into the fridge while you make your filling. Oh.. you will need 2 Peppermint Crisps and 2 Choc mint aero bars, pop these in the freezer for now.

To make the filling I go all out and use 500g Cream cheese ( I prefer homebrand as it is firmer than Philly, helps it set I think) Tin of 99% fat free condensed milk, 300ml extra light cream. (You can use full fat if you prefer but this mix is so beautiful and creamy with half the calouries!) Add this to the food processor and mix until there are no lumps and it is really smooth. Dissolve 2 teas of gelatine in about a tablespoon of hot water and add while it is still mixing. Splash in a few drops of green food colouring until it is the colour you like! Then add some peppermint essence.. I use around 15 - 20 ml, add enough for it to taste the strength you want.. Chop up one of the peppermint crisps and one the aero bars. Place the filling into the biscuit base and then scatter the chopped up chockie over the top. Fold in gently with a knife until they are just sitting into the mix. Place the cheesecake into the fridge to start setting. The top of it is just a simple soft chocolate ganash. Melt about 200g of dark chocolate with 300ml extra light cream. Stir while the chocolate is melting, it will turn out a thick chocolate mix that will set firm on top of your cheesecake. Let it cool almost completely though before you pour it over the top. Let the cheesecake set the add the other chopped chockie bars when you are serving...

The most dangerous cake recipe - 5 minute Chocolate Mud Cake..

The most dangerous cake recipe - 5 minute Chocolate Mud Cake.. A must share recipe given to me by one of my beautiful clients.

4 Tbs Flour

2 Tbs Sugar

2 Tbs cocoa

1 Egg

3 Tbs Milk

3 Tbs Oil

3 Tbs Chocolate Chips

A small splash of Vanilla Extract

1 Lge Coffee Mug

Add the dry ingredients to mug and mix well. Add the egg and mix thoroughly. Pour in the milk and the oil and mix well. Add the chocolate chips and vanilla extract and mix in. 

Put the mug into the microwave and cook for 3 minutes on high (1000 watts) The cake will rise over the top of the mug, but don't be alarmed! Allow to cool a little and tip out onto a plate if desired.

EAT! (this can serve 2 if you want to feel slightly virtuous) And why is this the most dangerous cake recipe in the world? Because now we are all only 5 minutes away from Chocolate Cake any time of the day or night!

Chocolate Oreo Whoopie Cakes! Cookies & Cream filling and topped with Chocolate Ganash..

I found this recipe in a book called Whoopies Cakes by Susanna Tea, she called them "Very Chocolate Whoopies" Mine look nothing like hers but they still tasted great!

Ingredients

100g Cooking Chocolate
115g Softened Butter
200g Sugar
1 tsp Vanilla Extract
1 large Egg
280g White Plain Flour
50 g Cocoa Powder
2 1/2 tsp Baking Powder
Pinch of salt
225ml Milk
Mini Oreo Biscuits to decorate
Oreo Cream Fillling
Chocolate Ganash for top

Preheat the over to 190 or 170 Fan forced. Line baking trays or I used a rounded old fashioned patty tin. Grate the chocolate and set aside. Beat the butter, sugar and vanilla until light and fluffy and then beat in the egg. Sift the flour, baking powder and the cocoa and salt into the bowl and fold together alternating with the milk until all combined. Using a tablespoon put the mixture onto the baking trays or into the patty tins. Bake for 10 - 12 Minutes or until firm to touch. Cool on a wire tray and then sandwich them together with the oreo filling. Ganash the top and decorate with a mini oreo!

Oreo Cream filling.... 3 oreo cookies, 55g softened butter, 115g cream cheese, 350g icing sugar. Crush the biscuits in a bag using a rolling pin or give them a quick blitz in the food processor. Beat the butter and the cream cheese until ight and fluffy then add the icing sugar until smooth. Fold in the biscuits.

Ganash...150g chocolate 150ml cream, small knob of butter...Heat the cream and chocolate in a bowl over a saucepan of simmering water until the chocolate is melted, stir constantly. Remove from the heat and add the butter. Leave to cool for a few hours until it firms up.. stir occasionally. To firm a bit quicker pop into the fridge.

Its a good idea to make your chocolate ganash and the filling first so they are ready once the whoopies cool

My Chocolate Mud & Peanut Butter Brownies..

125g Unsalted butter
1 cup sugar
1 teaspoons vanilla essence
2 eggs
1/2 cup plain flour
1/4 cup cocoa powder
1/4 teaspoon baking powder
4 tbsp peanut butter (I used chunky)
4 tbsp Chocolate mud spread (You could use Nutella, I used a nut free chocolate mud spread that is 60% less sugar)

Preheat oven to 180c. Line slice tray with baking paper. Melt butter then stir in sugar. Beat in eggs one at a time. Stir in all of the remaining dry ingredients. Heat Chocolate mud spread and peanut butter until runny. Stir into brownie mix. Pour into tin and bake for about 25 min until top forms a crust.

Scott's 40th!!!

An amazing weekend celebrating my friend Scott's 40th Birthday. Great food, friends and family! Scott is a drummer and loves all things music. He has a little collection of minature electric guitars so his partner Renee (one of my closest and best friends) decided a guitar cake would be in order... so I made an electric guitar cake from one of his models. Decided on Mud Cake which turned out to be a real crowd pleaser!

Happy 40th Scotty and here's to sharing many more birthday celebrations together!!