Showing posts sorted by relevance for query brownies. Sort by date Show all posts
Showing posts sorted by relevance for query brownies. Sort by date Show all posts
The Tassimo Blogger Challenge for September was to put on a Tassimo Coffee morning for our friends in support of the world's biggest coffee morning by Macmillan Cancer Support.
I don't know anyone who hasn't had their lives touched by cancer in some way. What a worthwhile cause to give to. My mother has had cancer twice now, breast and lung. She is a survivor.
Today on September 27th Kenco will team up with Macmillan Cancer Support to help stage the World's Largest Coffee Morning. I was planning on having some girls over to a coffee morning here (hot choccie for me), but as I haven't been well this week, I just wasn't able to pull it all together in time. But . . . I am hosting a virtual Coffee Party and you're all invited!
This is what's on the menu! I hope you enjoy! And don't forget to accompany it all with a nice hot cup of Kenco, if that's your wish!
Cappuchino Brownies. Moist and delicious with a mild coffee mocha flavor and a rich white chocolate frosting.
Lemon Drops. Oh boy, these are very moreish, with lemon curd and almonds.
Easy Jam Biscuits. These are a real favourite around here! Very nice with a hot cuppa!
Lemon and Jam Slices. We love jam. We love Lemon. Together they are absolutely heavenly!
Lemon and Pistachio Cake. Oh boy, this is the bomb. What's not to like about a moreishly drenched lemon cake stogged full of nuts!!
White Chocolate Drizzled Orange Cake. Oh boy. You make this with orange curd and it's gorgeous!
Butterscotch Oatmeal Cookies. Crisp and buttery and impossible to resist.
So while I know that this is really only a virtual Coffee Morning, I do hope you will hop on over to the Macmillan Coffee Morning page and make a donation. I can't think of a worthier cause.
I wanted to bake my father an extra special dessert for Father's Day. My father is 88 years old now and slowing down a tiny bit. His brain is just as quick as a whip, but the body is not as spry as it used to be. He really enjoys a bit of something sweet after his meal and I thought this Pineapple Upside Down Bundt Cake from scratch would be just the ticket.
I can't wait to see his eyes light up when he sees it. Of course he will enjoy it with a nice big dollop of whipped cream on top!!
He is so cute. I go out for supper with him and his lady friends to a local eatery most Wednesday nights for fish and chips. He always gets dessert, and it doesn't matter what it is, he always asks for a huge dollop of whipped cream on top.
Even if it is a pie with meringue already on top. He loves his whipped cream!
Getting to spend these special times with him over these past 19 months has been the silver lining in what was a very difficult time for me. I had thought I would never get to see my father again, but life has a way of surprising you, yes?
.JPG "Pineapple Upside Down Bundt Cake")
And being able to spend time with dad is one of the best things to come out of all the bad that happened to me. It is an extra special blessing.
And so I baked him a Pineapple Upside Down Cake as a treat. And not just an ordinary one. A Pineapple Upside Down Bundt Cake.
.JPG "Pineapple Upside Down Bundt Cake")
Pineapple Upside Down Bundt Cake is a unique and special way to bake and present this old family classic dessert. It lacks nothing of the original, except that instead of being a flat cake, it is baked in a ring cake.
You can of course use a cake mix for the cake part of the dessert, but today I chose to make a cake batter from scratch. My father is worth it I think.
But if you are wanting to really streamline the process, by all means use a cake mix. You will need a two layer sized golden cake. It will also bake a bit quicker than the from scratch cake.
.JPG "Pineapple Upside Down Bundt Cake")
WHAT YOU NEED TO MAKE A PINEAPPLE UPSIDE DOWN BUNDT CAKE
Simple ingredients, that's all, and of course a Bundt cake pan.
For the cake: (see printable recipe notes)
- 350g of plain flour, sifted (2 1/2 cups)
- 3 tsp baking powder
- 1/4 tsp salt
- 240g of caster sugar (1 1/4 cups)
- 6 ounces butter, softened (3/4 cup)
- 1 tsp vanilla
- 3 medium free range eggs
- 120ml milk (1/2 cup)
- 120ml pineapple juice (1/2 cup)
You will also need:
- 1/2 cup (100g) brown sugar, packed
- 1/4 cup (60g) butter, melted
- 8 maraschino cherries
- 8 slices pineapple, halved
.JPG "Pineapple Upside Down Bundt Cake")
You will need most, but not all, of a tall can of pineapple rings, plus the juice. I think you end up with two extra rings. These will be cut in half, to make two semi-circles.
If you don't have maraschino cherries you can use glace cherries, rinsed and dried. If your cherries have stems, do remove them!
.JPG "Pineapple Upside Down Bundt Cake")
If you don't want to make the cake from scratch, you can substitute the cake batter with a 2 layer sized cake mix. You will need to beat it together with 1/2 cup water, 1/2 cup pineapple juice, 3 large eggs, and 1/3 cup of canola oil to make up the batter.
Easy peasy.
.JPG "Pineapple Upside Down Bundt Cake")
HOW TO MAKE PINEAPPLE UPSIDE DOWN BUNDT CAKE
This is actually a very simple cake. Just make sure your pan is a non-stick pan and spray it really well with cooking spray so that nothing sticks.
Preheat the oven to 180*C/350*F/ gas mark 4. Spray a bundt pan very generously with cooking spray. Set aside. Sift together the flour, baking powder and salt. Set aside. Stir together the milk and pineapple juice.
Cream together the butter and sugar for the cake until light and fluffy. Beat in the vanilla and eggs, blending well. Add the flour alternating with the milk/pineapple juice, making three dry and two wet additions and ending with the dry. Beat well after each addition.
.JPG "Pineapple Upside Down Bundt Cake")
Place two half pineapple slices, alternately with the cherries around the bottom of the pan. (see photograph) Carefully pour the cake batter over top to cover, without dislodging the fruit.
Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted in the cake comes out clean.
Leave to cool in the pan for 20 minutes, slice a small spatula around the edges and invert onto a serving plate.
Serve warm, or at room temperature, slicing the cake between the pineapples. A dollop of whipped cream on top goes very nicely.
.JPG "Pineapple Upside Down Bundt Cake")
Recipe notes:
Instead of making the cake from scratch, you can use a two layer yellow cake mix. Beat it together with 1/3 cup of oil, 1/2 cup of water, 1/2 cup of pineapple juice and three large eggs. Use as per the cake mixture above. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Proceed as above.
.JPG "Pineapple Upside Down Bundt Cake")
Pineapple Upside Down Cake was a cake I used to make for dessert fairly often when my children were growing up. It was easy to make and always impressive.
Plus, they LOVED it. Its also a really great company dessert. I am not a fancy smancy kind of a gal, so simple desserts like this are what I like to serve to company.
I am not one to put on airs of any kind!
.JPG "Pineapple Upside Down Bundt Cake")
I have a few upside down cake recipes on here, and all of them are quite delicious!
PEAR AND MAPLE UPSIDE DOWN CAKE - A delicious twist on an old favourite. If you want you can use 65g (1/2 cup) of maple sugar instead of the brown sugar called for in the recipe for an even more maple-like flavour. That is what I did this time and it worked beautifully.
PINEAPPLE GINGERBREAD UPSIDE DOWN CAKE - This is a fabulously spiced and moist upside down cake. We do love our gingerbread in this house and this is a wonderful way to have it.
UPSIDE DOWN TOFFEE APPLE BROWNIES - All the flavors of a toffee apple in a moist delicious brown sugar spiced brownie, topped with sweet candied slices of apple. Yummilicious!
.JPG "Pineapple Upside Down Bundt Cake")
I really can't wait to see my father's eyes light up when he sees this cake. I just know he is going to love, Love, LOVE it!!
My father is a very easy-going amiable fellow. He loves to come here and visit with my cats. I am really pleased that I have been gifted with these last few years of his life. Its a real blessing to me. Happy Father's Day Dad and all you fathers out there! May your days be truly happy ones filled with lots of love, good health and tastiness!
Pineapple Upside Down Bundt Cake
Yield: 8 - 10
Prep time: 15 MinCook time: 40 MinInactive time: 10 MinTotal time: 1 H & 5 M
A wonderful version of an old favorite! Delicious cut into wedges and served with whipped cream!
Ingredients
For the cake: (see note)
- 350g of plain flour, sifted (2 1/2 cups)
- 3 tsp baking powder
- 1/4 tsp salt
- 240g of caster sugar (1 1/4 cups)
- 6 ounces butter, softened (3/4 cup)
- 1 tsp vanilla
- 3 medium free range eggs
- 120ml milk (1/2 cup)
- 120ml pineapple juice (1/2 cup)
You will also need:
- 1/2 cup (100g) brown sugar, packed
- 1/4 cup (60g) butter, melted
- 8 maraschino cherries
- 8 slices pineapple, halved
Instructions
- Preheat the oven to 180*C/350*F/ gas mark 4. Spray a bundt pan very generously with cooking spray. Set aside. Sift together the flour, baking powder and salt. Set aside. Stir together the milk and pineapple juice.
- Cream together the butter and sugar for the cake until light and fluffy. Beat in the vanilla and eggs, blending well. Add the flour alternating with the milk/pineapple juice, making three dry and two wet additions and ending with the dry. Beat well after each addition.
- Melt the additional amount of butter and stir in the brown sugar. Pour this mixture into the bottom of the bundt pan.
- Place two half pineapple slices, alternately with the cherries around the bottom of the pan. (see photograph) Carefully pour the cake batter over top to cover, without dislodging the fruit.
- Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted in the cake comes out clean.
- Leave to cool in the pan for 20 minutes, slice a small spatula around the edges and invert onto a serving plate.
- Serve warm, or at room temperature, slicing the cake between the pineapples. A dollop of whipped cream on top goes very nicely.
Notes
Instead of making the cake from scratch, you can use a two layer yellow cake mix. Beat it together with 1/3 cup of oil, 1/2 cup of water, 1/2 cup of pineapple juice and three large eggs. Use as per the cake mixture above. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Proceed as above.
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My friend Shirley posted a photo of a delicious looking ice cream cake on Facebook on Christmas Day. Oh my but it looked good. I just had to ask for the recipe. This was her reply:
" I lined a loaf tin with cling film then put after eight mints on the bottom and sides. Then soften some ice cream and add whatever you like. I used some brownie chunks and mint areos. Then pop more mints on top and re-freeze. I dusted with icing sugar before serving. You could use anything in the ice cream mix....Christmas pudding, choc chunks, cranberries, cherries, toffee etc. Customize it to taste!"
Easy peasy!! I hesitate to even call it a recipe because it's so simple even a child could make it! All you need are a variety of bits and bobs to layer with the ice cream in the pan. If you didn't want to use mints on the outsides, you could use flat chocolate biscuits, which would be nice, or custard creams, or whatever.
You could drizzle the layers with your favourite kind of ice cream topping . . . Dulce de Leche, Chocolate Fudge, Strawberry Jam . . .
You could use any flavour of Ice Cream you want to use. I am thinking that chocolate ice cream would go really well with bits of marshmallow, cherries . . . toasted praline nuts . . . or broken up Terry's Chocolate Oranges.
Hopefully you can see where I am going with this. Just use your imagination and what you have to hand, just making sure that the flavours you use are ones which go well together. Cherry and toasted almonds. Milk Chocolate and Orange. Lemon and Vanilla. Peanut butter and Chocolate. Broken Digestives, peanut butter, chocolate and marshmallows . . . there is no end to the combinations you could come up with.
The most important thing is to have fun with it. I don't think I've ever seen an easier dessert or one that was as ooohed and aaahed over. Happy New Year!
* Simple Ice Cream Cake*
Makes about 10 servings
Printable Recipe
This is so easy to do and so adaptable. I hesitate to even call it a recipe. It's just basically layering ice cream with some of your favourite goodies.
1 litre of vanilla ice cream (1/2 quart), slightly softened
1 box of thin mint chocolate patties (such as After Eights)
4 mint aero bars, broken
5 shortbread biscuits, broken up, or broken up
(brownies or other sweet squares or biscuits, even rice crispie squares
work well. You want something which will go with the mint)
pieces of fudge or caramels chopped
To serve:
icing sugar to dust
little chocolate candies and sprinkles, silver dragees, etc.
Line a loaf tin with some plastic cling film, allowing it to drape over the sides. Line the tin with a layer of the mint patties. (Place them so that their right sides will be facing out, when you unmold the cake.)
Fill the tin with 1/3 of the softened ice cream. Top with 1/2 of the broken aero bars, biscuits and fudge bits top with another third of the ice cream pressing it down. Sprinkle with the remaining aeros, biscuits and fudge and then top with the final third of the ice cream. Top with a final layer of mint patties. Fold the cling film over top to cover tightly and place into the freezer for at least 2 hours or up to 24 hours.
When you are ready to serve, Uncover the top of the cake and tip it out onto a serving tray about 15 minutes before you plan on serving it. Carefully peel off the cling film. Dust with some icing sugar and sprinkle with candies, dragees, sprinkles, etc.
Cut into slices with a warm wet knife to serve.
Note: The best thing about this is that you can use whatever you have to hand. Candy cane ice cream would be lovely, or chocolate ice cream with chocolate orange chunks. Malteasers, leftover Christmas chocolates, crumbled Christmas pudding, or whatever else is available.
Mmmm . . . Next up Chocolate Orange Chip Cookies, filled with lots of chocolate orange chunks, semi sweet chocolate chips and toasted walnuts.
I decided to bake a cake for Todd so as to make up for having baked Brownies the other day. He is not fond of chocolate as you know. He loves coconut, and so I decided to bake him a Coconut Cake.
I had seen a recipe a few weeks back on Clodagh McKenna's FB Page for a Cloudy Coconut Cake. (Way back in the archives of 2017) But the link never took me to any recipe for it. I decided to wing it.
Winging it isn't something I would recommend to people without much experience in the kitchen. You are likely to experience many more failures than successes. I have been baking and cooking for about 50 years now so I can do so without too many problems.
I used a basic layer sponge cake recipe and replaced milk with coconut milk and added a bit of coconut oil as well . . . for plenty of coconut flavour and moistness.
The lemon in the cake batter comes from the use of the juice of one lemon. When you use something like lemon juice in a cake, you need to add bicarbonate of soda to counteract the acidity and help get a rise. Not sure why that is. Its a chemical reaction of sorts.
You could use half butter and half shortening and get a lighter cake, but I don't mind cakes which are a bit dense and so use all butter.
There are more coconut and lemon flavours in the frosting/filling. A bit of coconut oil and the zest and juice of one lemon goes into the butter cream.
I went for broke and added a layer of lemon curd to fill as well . . . Todd was not so happy about that, because he not only doesn't like chocolate, but he also doesn't like lemon . . .
If I had left out the lemon curd he probably would not have noticed . . . but alas . . . I never do anything halfway . . . and so he did.
He really enjoyed the cake otherwise however . . . I know . . . its not quite natural to dislike chocolate and lemon . . .
I used large natural, raw coconut flakes to decorate the top of the cake.
I think they looked really nice. They are also not sweetened . . .
The cake itself is pretty sweet enough. You could toast them I suppose, but I liked the way they looked in their raw state. I thought they gave the cake a really pretty finish!
Yield: Makes one 8 inch layer cake
Coconut & Lemon Cake
A rich and moist layer cake with beautiful coconut and lemon flavours. Frost and fill with a lemon frosting and dust with coconut flakes to finish. You can also add a layer of lemon curd to the filling if you wish. (completely optional)
ingredients:
For the cake layers:
- 300g plain flour (2 cups plus 2 1/2 TBS)
- 1 tsp baking powder
- 1 tsp bicarbonate of soda (baking soda)
- 285g caster sugar (1 1/2 cups)
- 240g butter, melted (1 cup)
- 240ml coconut milk (1 cup)
- 2 large free range eggs
- the juice of one lemon
- 1 TBS coconut oil
- 1 tsp vanilla extract
For the frosting:
- 120g butter softened (1/2 cup)
- 1 tsp coconut oil
- the finely grated zest and juice of one lemon
- 250g icing sugar, sifted (scant 2 cups)
- 100g raw coconut flakes to decorate (1 cup)
- Lemon Curd to fill (Optional)
instructions:
How to cook Coconut & Lemon Cake
- Preheat the oven to 180*C/350*F/ gas mark 4. Butter 2 8-inch round layer cake tins and line the bottoms with baking paper.
- Sift together the flour, baking powder, and soda. Stir in the sugar. Whisk together the melted butter, coconut milk, eggs, lemon juice, coconut oil and vanilla. Add all at once to the dry ingredients. Using an electric whisk beat together until smooth and well combined, stopping to scrape the sides occasionally. Divide between the two cake tins, levelling each off. Bake in the preheated oven for 25 minutes, until risen and golden brown. A toothpick inserted in the centre should come out clean.
- Let cool in the tins for 10 to 15 minutes before tipping out onto a wire rack to cool completely.
- To make the icing, place all of the ingredients into a bowl and beat well with an electric mixer until smooth, light and fluffy. Place one cake layer, top side down, onto a cake plate. Cover with a portion of the icing and lemon curd if using. Top with the other cake layer, top side up. Cover the remainder of the cake with the icing and then sprinkle the coconut over all to decorate. Cut into wedges to serve.
- Store any leftovers in the refrigerator.
Can you see how moist and delicious that cake is? Its just wonderful. I am afraid I will never win any awards for food photography. I am far too impatient to leave things for hours and hours in the refrigerator setting up. I find myself just wanting to dig in!
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