Birthday biscuits recipe

Dessert Recipes: The home of delicious dessert recipes invites you to try Birthday biscuits recipe. Enjoy quick & easy desserts for every occasion and learn how to make Birthday biscuits.

These ring biscuits are perfect for parties and work well in any shape, get the kids to help.

Easy
Make 24
Easily doubled
Prep 30 mins
Cook 10 mins
Vegetarian

Ingredients

250g plain white flour
85g golden caster sugar
175g unsalted butter , at room temperature, cubed
2 tbsp lemon curd
250g white icing sugar
1 tbsp strawberry conserve (we used St Dalfour)

Method

1. Heat oven to 180C/fan 160C/gas 4. Put the flour, sugar and butter into a food processor. Whizz until the mixture forms crumbs, then pulse a little more until it forms a ball.

2. Spread a large sheet of baking parchment over the work surface and turn the dough onto it. Dust with a little flour, then roll out to about the thickness of two £1 coins. Stamp out 24 rounds using a 5cm round fluted cutter, then cut out the middles with the end of a piping nozzle. Carefully peel the rest of the mixture away from the stamped shapes. Lift onto baking sheets and bake for 10 mins until pale golden. Cool on a wire rack.

3. Put the lemon curd into a bowl with 2 tbsp boiling water and mix until smooth. Sieve in 175g of the icing sugar; stir together to make a smooth icing. Put the strawberry fruit spread in another bowl and add 2 tsp boiling water, mix, then sieve in the remaining icing sugar.

4. Spoon the lemon icing over the biscuits, then drizzle or pipe over the pinky icing. Leave to set for at least 20 mins. Will keep for up to 2 days in an airtight tin, longer if left un-iced.

Nutrition per serving:
149 kcalories, protein 1g, carbohydrate 24g, fat 6 g, saturated fat 4g, fibre 0g, sugar 16g, salt 0.01 g

Recipe from Good Food magazine, July 2007.

More Dessert Recipes:

Smoothie jellies with ice cream
Mega cupcake
Chocolate fudge cupcakes
Chocolate brownie cake
Angel Berry Trifle
Chocolate mousse cake

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Smoothie jellies with ice cream

Dessert Recipes: The home of delicious dessert recipes invites you to try Smoothie jellies with ice cream recipe. Enjoy quick & easy desserts for every occasion and learn how to make Smoothie jellies with ice cream.

A good alternative to sugary jelly and the perfect treat for a kids party.

Moderately easy
Makes 12 small or 24 mini pots
Easily doubled
Prep 5 mins
Cook 2 mins
Plus 1 hour setting
Freezable

Ingredients

6 sheets leaf gelatine
1l bottle orange, mango and passion fruit smoothie (we used Innocent)

TO SERVE

500ml tub good-quality vanilla ice cream such as Green & Black's (you might not need it all)

Method

1. Put the leaf gelatine into a bowl and cover with cold water. Leave for a few mins until soft and floppy. Meanwhile, gently heat the smoothie in a saucepan without boiling. Take off the heat. Lift the gelatine out of the water, squeeze out the excess water, then add it to the smoothie pan. Stir well until smooth, then pour into 12 moulds, pots or glasses, or use 24 shot-glass-sized pots. Chill for at least 1 hr to set.

2. For perfect mini scoops of ice cream, dip a tbsp measuring spoon into a cup of hot water, then shake off the excess. Scoop the ice cream, dipping the spoon in the hot water each time. Serve each smoothie jelly topped with ice cream.

Nutrition per serving:
92 kcalories, protein 4g, carbohydrate 15g, fat 2 g, saturated fat 1g, fibre 2g, sugar 13g, salt 0.05 g

Recipe from Good Food magazine, July 2007.

More Dessert Recipes:

Mega cupcake
Chocolate fudge cupcakes
Chocolate brownie cake
Angel Berry Trifle
Chocolate mousse cake
Chocolate caramel tart

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Chocolate & banana cake recipe

Dessert Recipes: The home of delicious dessert recipes invites you to try Chocolate & banana cake recipe. Enjoy quick & easy desserts for every occasion and learn how to make Chocolate & banana cake.

You can bake this cake a day or two ahead as the bananas will keep it really moist.

Easy
Makes 2 cakes
Prep 30 mins
Cook 45 mins
Vegetarian

Ingredients

100g plain chocolate
150g unsalted butter , softened
175g golden caster sugar
3 eggs , beaten
175g self-raising flour
1 level tsp baking powder
25g cocoa
2 large bananas , peeled and mashed

FOR THE STREUSEL TOPPING

25g unsalted butter
2 generous tbsp plain flour
1 level tbsp demerara sugar
pecans , chopped to make 2 tbsp

Method

1. Heat the oven to 180C/fan 160C/gas 4. Butter and line the bases of 2 x 450g loaf tins with baking parchment. To make the streusel topping, rub the butter into the flour, then mix in the demerara sugar and chopped pecans. Melt the chocolate either in the microwave or in a small glass bowl set over a pan of barely simmering water. Stir until smooth and remove from the heat.

2. Cream together the softened butter and caster sugar until pale and fluffy. Gradually add the egg, beating well between each addition. Sift together the flour, baking powder and cocoa and fold in using a large metal spoon. Add the mashed banana and chocolate and mix well.

3. Divide the mixture between the 2 tins and top each with the streusel. Bake for about 45 minutes or until a skewer inserted in the middle comes out clean. Cool on a rack, then wrap in baking parchment or foil.

Try
 
Know-how
You can make this cake a day or two ahead as the bananas will keep it really moist.

Recipe from olive magazine, June 2005.

More Dessert Recipes:

Chocolate brownie cake
Angel Berry Trifle
Chocolate mousse cake
Chocolate caramel tart
The ultimate banana pancakes
Pineapple pancakes 

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Chocolate brownie cake recipe

Dessert Recipes: The home of delicious dessert recipes invites you to try Chocolate brownie cake recipe. Enjoy quick & easy desserts for every occasion and learn how to make Chocolate brownie cake.

Get kids cooking at the weekend by baking this yummy brownie cake, much better than shop bought.

Easy
Serves 6 - 8
Prep 15 mins

Ingredients

100g butter
175g caster sugar
75g brown or muscovado sugar
125g chocolate (plain or milk)
1 tbsp golden syrup
2 eggs
1 tsp vanilla extract /essence
100g plain flour
½ tsp baking powder
2 tbsp cocoa powder

Method

1. Heat oven to 180C/fan 160C/gas 4. Grease and line a 20cm cake tin.

2. Place the butter, caster sugar, brown sugar, chocolate and golden syrup in the pan and melt gently on a low heat until it is smooth and lump-free.

3. Remove the pan from the heat.

4. Break the eggs into the bowl and whisk with the fork until light and frothy. 5 Add the eggs, vanilla extract or essence, flour, baking powder and cocoa powder to the chocolate mixture and mix thoroughly.

5. Put the mixture into the greased and lined cake tin and place on the middle shelf of the oven. Bake for 25-30 mins.

6. Remove and allow to cool for 20-30 mins before cutting into wedges and serving.

7. Serve with cream or ice cream and plenty of fresh fruit.

Nutrition per serving
500 kcalories, protein 5g, carbohydrate 73g, fat 23 g, saturated fat 13g, fibre 1g, sugar 59g, salt 0.5 g

Recipe from Good Food magazine, March 2007.

More Dessert Recipes:

Angel Berry Trifle
Chocolate mousse cake
Chocolate caramel tart
The ultimate banana pancakes
Pineapple pancakes
Honey and hazelnut cupcakes

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Angel Berry Trifle Recipe

Dessert Recipes: The home of delicious dessert recipes invites you to try Angel Berry Trifle Recipe. Enjoy quick & easy Mother's Day Desserts  and learn how to make Angel Berry Trifle.

14 Servings
Prep/Total Time: 15 min.

Ingredients

1-1/2 cups cold fat-free milk
1 package (1 ounce) sugar-free instant vanilla pudding mix
1 cup (8 ounces) fat-free vanilla yogurt
6 ounces reduced-fat cream cheese, cubed
1/2 cup reduced-fat sour cream
2 teaspoons vanilla extract
1 carton (12 ounces) frozen reduced-fat whipped topping, thawed, divided
1 prepared angel food cake (18 inches), cut into 1-inch cubes
1 pint each blackberries, raspberries and blueberries

Directions

In a small bowl, whisk the milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set.

In a large bowl, beat the yogurt, cream cheese, sour cream and vanilla until smooth. Fold in pudding mixture and 1 cup whipped topping.

Place a third of the cake cubes in a 4-qt. trifle bowl. Top with a third of the pudding mixture, a third of the berries and half of the remaining whipped topping. Repeat layers once. Top with remaining cake, pudding and berries. Serve immediately or refrigerate. Yield: 14 servings.

Nutritional Analysis: One serving (3/4 cup) equals 209 calories, 6 g fat (5 g saturated fat), 10 mg cholesterol, 330 mg sodium, 32 g carbohydrate, 3 g fiber, 5 g protein. Diabetic Exchanges: 1 starch, 1 fat, 1/2 fruit, 1/2 reduced-fat milk.

From Light & Tasty February/March 2003, p39 

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Chocolate mousse cake
Chocolate caramel tart
The ultimate banana pancakes
Pineapple pancakes
Honey and hazelnut cupcakes
Mega cupcake

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Lemon Raspberry-Filled Cake Recipe

Dessert Recipes: The home of delicious dessert recipes invites you to try Lemon Raspberry-Filled Cake Recipe. Enjoy quick & easy desserts for every occasion and learn how to make Lemon Raspberry-Filled Cake.

This attractive layer cake tastes as good as it looks. It's special enough for company...but you'll have to convince your guests it's light! Heidi Scott of Appleton, Wisconsin submitted the delectable dessert.

12 Servings
Prep: 15 min. Bake: 20 min. + cooling

Ingredients

1 package (18-1/4 ounces) lemon cake mix
2 eggs
1 egg white
1-1/4 cups water
1/4 cup unsweetened applesauce


FROSTING:
2 cups confectioners' sugar
2 tablespoons butter, softened
1 teaspoon vanilla extract
1/8 teaspoon salt
2 to 3 tablespoons fat-free milk
1/2 cup 100% raspberry spreadable fruit

Directions

In a large bowl, combine the cake mix, eggs, egg white, water and applesauce; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into two 9-in. round baking pans coated with cooking spray.

Bake at 350° for 20-30 minutes or until a toothpick inserted near the center comes out clean. Cool on wire racks for 10 minutes; remove from pans to cool.

For frosting, in a large bowl, beat first four frosting ingredients until smooth. Beat in enough milk to achieve desired consistency.

Place one cake layer on a serving plate. Spread with spreadable fruit. Top with second layer; frost top of cake. Yield: 12 servings.

Nutrition Facts: 1 slice equals 313 calories, 6 g fat (3 g saturated fat), 41 mg cholesterol, 334 mg sodium, 62 g carbohydrate, 1 g fiber, 3 g protein.

More Dessert Recipes:

Chocolate mousse cake
Chocolate caramel tart
Grandma Hiers' Carrot Cake
Sour Cream Coffee Cake
Plum Cake "Tatin"
Chocolate Buttercream Cake

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Chocolate mousse cake recipe

Dessert Recipes: The home of delicious dessert recipes invites you to try Chocolate mousse cake recipe. Enjoy quick & easy desserts for every occasion and learn how to make Chocolate mousse cake.

Ingredients (serves 4)

500g dark chocolate
2 tbs golden syrup
125g unsalted butter
4 eggs
1 tbs caster sugar
1 tbs plain flour, sifted
Melted chocolate, to decorate
Chocolate sorbet, to serve

Coffee mascarpone
200g mascarpone cheese
2 tbs instant coffee
2 tbs pure icing sugar

Method

1. Preheat oven to 220°C. Grease and line the base of a 20cm round spring-form cake pan with non-stick baking paper.

2. Melt the chocolate, golden syrup and butter in a bowl over a saucepan of gently simmering water. Set aside to cool slightly.

3. Place eggs and sugar in the bowl of an electric mixer or use an electric hand beater and beat on high for 10 minutes until very thick and pale. Gently fold in the flour then fold in the chocolate mixture until combined. Pour into the cake pan and bake on the middle shelf of the oven for 12 minutes. Remove from oven and run a knife around the edge of the cake. Remove collar from cake pan and transfer the cake to the fridge for 1 hour to cool (this step is important as it sets the middle of the cake).

4. Meanwhile, to make the coffee mascarpone, dissolve coffee in 1 tablespoon of boiling water and set aside to cool. Beat together the mascarpone, coffee and sugar in a bowl until stiff.

5. To make the chocolate leaf, brush non-toxic leaves with the melted chocolate. When cool, peel the leaf off.

6. Slice the cake and serve with a dollop of coffee mascarpone, a chocolate leaf on top and a scoop of sorbet on the side.

Source
delicious. - May 2002, Page 98
Recipe by Valli Little

More Dessert Recipes:

Chocolate caramel tart
Grandma Hiers' Carrot Cake
Sour Cream Coffee Cake
Plum Cake "Tatin"
Chocolate Buttercream Cake
Mini Orange Chocolate Chunk Cake

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Chocolate caramel tart recipe

Dessert Recipes: The home of delicious dessert recipes invites you to try Chocolate caramel tart  recipe. Enjoy quick & easy desserts for every occasion and learn how to make Chocolate caramel tart.

Ingredients (serves 6)

395g can sweetened condensed milk
250g block Careme dark chocolate shortcrust pastry (see note) (or 1 large sheet regular shortcrust pastry)
225g good-quality dark chocolate, roughly chopped
2 eggs
150ml thickened cream, plus extra whipped cream to serve (optional)
100ml milk

Method

1. Remove and discard label from can, then using a can opener, make 2 small holes in the top. Place in a saucepan, open-side up. Fill pan with cold water to come almost to the top of the can (about 1cm from top). Bring to the boil, then reduce to medium-low and simmer for 3 hours until a caramel forms, topping up water to keep the same level. Carefully remove cans and cool. Scoop out caramel, then set aside.

2. Lightly grease an 11cm x 33cm loose-bottomed tart pan. Roll pastry between 2 sheets of baking paper to 5mm thick, then use to line pan. Chill for 20 minutes.

3. Preheat oven to 180°C. Line the pastry with baking paper and pastry weights or uncooked rice. Blind-bake for 10 minutes, then remove paper and weights and bake for 5 minutes or until pastry is dry.

4. Reduce oven to 150°C. Place chocolate in a heatproof bowl over a pan of gently simmering water, not letting bowl touch water. Allow to melt, then stir until smooth. Remove from heat and cool. Gently whisk eggs in a separate bowl to just combine (don't allow to froth).

5. Heat cream and milk in a saucepan over medium heat until just below boiling point, then pour over eggs, stirring. Return to pan over low heat and stir for about 5 minutes until thick. Pour through a sieve over bowl of chocolate, stirring gently until smooth.

6. Spread three-quarters of the caramel over pastry. Pour over chocolate, then bake for 5 minutes or until just set. Leave tart in switched-off oven for 1 hour with the door closed. Remove and cool completely before slicing. If desired, stir remaining caramel through some whipped cream to serve.

Source
delicious. - March 2008, Page 101
Recipe by Valli Little

More Dessert Recipes:

Grandma Hiers' Carrot Cake
Sour Cream Coffee Cake
Plum Cake "Tatin"
Chocolate Buttercream Cake
Mini Orange Chocolate Chunk Cake
Tiered Chocolate Buttercream Cake

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Grandma Hiers' Carrot Cake Recipe

Dessert Recipes: The home of delicious dessert recipes invites you to try Grandma Hiers' Carrot Cake Recipe. Enjoy quick & easy desserts for every occasion and learn how to make Grandma Hiers' Carrot Cake.

Cook Time: 40 min
Level: Easy
Yield: 8 servings

Ingredients

Butter, for pans
2 cups all-purpose flour, plus more for pans
2 cups sugar
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
4 eggs
1 1/2 cups vegetable oil
3 cups grated carrots
1 1/2 cups chopped pecans, optional

Directions

Frosting:

2 (8-ounce) packages cream cheese, room temperature
1 stick salted butter, room temperature
1 (16-ounce) box powdered sugar
1 teaspoon vanilla extract
1/2 cup chopped pecans

Preheat oven to 350 degrees F. Grease and flour 3 (9-inch) round pans; Line bottom of the pans with parchment paper.

In a large bowl, combine flour, sugar, baking soda, cinnamon, and salt. Add eggs and vegetable oil. Using a hand mixer, blend until combined. Add carrots and pecans, if using.

Pour into pans. Bake for approximately 40 minutes. Remove from oven and cool for 5 minutes. Remove from pans, place on waxed paper and allow to cool completely before frosting.

For the frosting:

Add all ingredients, except nuts, into a medium bowl and beat until fluffy using a hand mixer. Stir in the nuts. Spread frosting on top of each cake layer. Stack the cakes on a serving plate and serve.

Recipe courtesy Paula Deen
Show: Paula's Best Dishes Episode: Southern Generations

More Dessert Recipes:

Sour Cream Coffee Cake
Plum Cake "Tatin"
Chocolate Buttercream Cake
Mini Orange Chocolate Chunk Cake
Tiered Chocolate Buttercream Cake
Cinnamon Vanilla Wedding Cake with Mexican Hot Chocolate Buttercream

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Sour Cream Coffee Cake Recipe

Dessert Recipes: The home of delicious dessert recipes invites you to try Sour Cream Coffee Cake Recipe. Enjoy quick & easy desserts for every occasion and learn how to make Sour Cream Coffee Cake.

Cook Time: 1 hr 0 min
Yield: 8 to 10 servings

Ingredients

12 tablespoons (1 1/2 sticks) unsalted butter at room temperature
1 1/2 cups granulated sugar
3 extra-large eggs at room temperature
1 1/2 teaspoons pure vanilla extract
1 1/4 cups sour cream
2 1/2 cups cake flour (not self-rising)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt

For the streusel:

1/4 cup light brown sugar, packed
1/2 cup all-purpose flour
1 1/2 teaspoons ground cinnamon
1/4 teaspoon kosher salt
3 tablespoons cold unsalted butter, cut into pieces
3/4 cup chopped walnuts, optional

For the glaze:

1/2 cup confectioners' sugar
2 tablespoons real maple syrup

Directions

Preheat the oven to 350 degrees F. Grease and flour a 10-inch tube pan.

Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for 4 to 5 minutes, until light. Add the eggs 1 at a time, then add the vanilla and sour cream. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low, add the flour mixture to the batter until just combined. Finish stirring with a spatula to be sure the batter is completely mixed.

For the streusel, place the brown sugar, flour, cinnamon, salt, and butter in a bowl and pinch together with your fingers until it forms a crumble. Mix in the walnuts, if desired.

Spoon half the batter into the pan and spread it out with a knife. Sprinkle with 3/4 cup streusel. Spoon the rest of the batter in the pan, spread it out, and scatter the remaining streusel on top. Bake for 50 to 60 minutes, until a cake tester comes out clean.

Let cool on a wire rack for at least 30 minutes. Carefully transfer the cake, streusel side up, onto a serving plate. Whisk the confectioners' sugar and maple syrup together, adding a few drops of water if necessary, to make the glaze runny. Drizzle as much as you like over the cake with a fork or spoon

2001, Barefoot Contessa Parties!
Show: Barefoot Contessa Episode: Girls Day Off

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Chocolate Buttercream Cake
Mini Orange Chocolate Chunk Cake
Tiered Chocolate Buttercream Cake
Cinnamon Vanilla Wedding Cake with Mexican Hot Chocolate Buttercream
Birthday Cake with Hot Pink Butter Icing

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Plum Cake "Tatin" Recipe

Dessert Recipes: The home of delicious dessert recipes invites you to try Plum Cake "Tatin" Recipe. Enjoy quick & easy desserts for every occasion and learn how to make Plum Cake "Tatin".

Cook Time: 1 hr 0 min
Level: Intermediate
Yield: 6 servings

Ingredients

6 tablespoons (3/4 stick) unsalted butter, at room temperature, plus extra for greasing the dish
10 to 12 purple "prune" plums, cut in half and pitted
1 3/4 cups granulated sugar, divided
2 extra-large eggs, at room temperature
1/3 cup sour cream
1/2 teaspoon grated lemon zest
1/2 teaspoon pure vanilla extract
1 cup plus 2 tablespoons all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon kosher salt
Confectioners' sugar

Directions

Preheat the oven to 350 degrees F. Generously butter a 9-inch glass pie dish and arrange the plums in the dish, cut side down.

Combine 1 cup of the granulated sugar and 1/3 cup water in a small saucepan and cook over high heat until it turns a warm amber color, about 360 degrees F on a candy thermometer. Swirl the pan but don't stir. Pour evenly over the plums.

Meanwhile, cream the 6 tablespoons of butter and the remaining 3/4 cup of granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy. Lower the speed and beat in the eggs one at a time. Add the sour cream, zest, and vanilla and mix until combined. Sift together the flour, baking powder, and salt and, with the mixer on low speed, add it to the butter mixture. Mix only until combined.

Pour the cake batter evenly over the plums and bake for 30 to 40 minutes, until a cake tester comes out clean. Cool for 15 minutes, then invert the cake onto a flat plate. If a plum sticks, ease it out and replace it in the design on top of the cake. Serve warm or at room temperature, dusted with confectioners' sugar.

2004, Barefoot in Paris
Show: Barefoot Contessa Episode: Photo Finish

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Chocolate Buttercream Cake
Mini Orange Chocolate Chunk Cake
Tiered Chocolate Buttercream Cake
Cinnamon Vanilla Wedding Cake with Mexican Hot Chocolate Buttercream
Birthday Cake with Hot Pink Butter Icing
Carrot and Pineapple Cake

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Chocolate Buttercream Cake Recipe

Dessert Recipes: The home of delicious dessert recipes invites you to try Chocolate Buttercream Cake recipe. Enjoy quick & easy desserts for every occasion and learn how to make Chocolate Buttercream Cake .

Cook Time: 40 min
Level: Difficult
Yield: 18 to 20 servings

Ingredients

2 1/2 cups all-purpose flour
1 1/2 cups good cocoa powder
2 1/4 teaspoons baking soda
1/2 teaspoon kosher salt
1/2 pound (2 sticks) unsalted butter, at room temperature
1 cup granulated sugar
1 cup light brown sugar, packed
3 extra-large eggs, at room temperature
3 teaspoons pure vanilla extract
1 1/2 cups buttermilk, at room temperature
3/4 cup sour cream, at room temperature
3 tablespoons brewed coffee
1 recipe Orange Buttercream, recipe follows

Directions

Preheat the oven to 350 degrees F. Butter and flour a 12 by 18 by 1 1/2-inch sheet pan.

In a medium bowl, sift together the flour, cocoa, baking soda, and salt.

In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugars on high speed until light, approximately 5 minutes. Add the eggs and vanilla and mix well. Combine the buttermilk, sour cream, and coffee. On low speed, add the flour mixture and the buttermilk mixture alternately in thirds, beginning with the buttermilk mixture and ending with the flour mixture. Mix the batter only until blended.

Pour the batter into the prepared sheet pan, smooth the top with a spatula, and bake in the center of the oven for 25 to 30 minutes, or until a toothpick comes out clean. Cool to room temperature before frosting.

Orange Buttercream:

2 cups sugar
2/3 cup water
6 extra-large egg whites, at room temperature
1/4 teaspoon cream of tartar
1 1/4 pounds (5 sticks) unsalted butter, at room temperature
2 teaspoons pure vanilla extract
3 tablespoons Triple Sec or other orange liqueur
1 tablespoon orange food coloring

Combine the sugar with 2/3 cup water in a medium heavy-bottomed saucepan and, without stirring, bring to a boil. Cover the saucepan and allow the mixture to boil until the sugar dissolves. Uncover and continue boiling until the mixture reaches 240 degrees F on a candy thermometer. Pour the syrup into a heat-proof measuring cup.

Place the egg whites and cream of tartar in the bowl of an electric mixer fitted with the whisk attachment and beat on high speed until the eggs form stiff peaks. With the mixer on high speed, slowly pour the syrup into the egg whites. Continue beating on high speed until the mixture is absolutely at room temperature, about 10 to 15 minutes.

With the mixer on medium speed, add the butter, 1 tablespoon at a time, and then add the vanilla and liqueur. (If the mixture becomes runny, the meringue was too warm and the butter melted. Chill slightly and beat again.) Add the food coloring and combine.

Yield: 6 cups

2007, Ina Garten
Show: Barefoot Contessa Episode: Halloween for Grownups

More Dessert Recipes:

Mini Orange Chocolate Chunk Cake
Tiered Chocolate Buttercream Cake
Cinnamon Vanilla Wedding Cake with Mexican Hot Chocolate Buttercream
Birthday Cake with Hot Pink Butter Icing
Carrot and Pineapple Cake
Birthday Sheet Cake

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Mini Orange Chocolate Chunk Cake Recipe

Dessert Recipes: The home of delicious dessert recipes invites you to try Mini Orange Chocolate Chunk Cake recipe. Enjoy quick & easy desserts for every occasion and learn how to make Mini Orange Chocolate Chunk Cake.

Cook Time: 45 min
Level: Intermediate
Yield: 6 servings

Ingredients

1/4 pound unsalted butter at room temperature
1 cup sugar
2 extra-large eggs at room temperature
1/8 cup grated orange zest (2 large oranges)
1 1/2 cups all-purpose flour plus 1 tablespoon
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
1/4 cup freshly squeezed orange juice
3 ounces buttermilk at room temperature
1 teaspoon pure vanilla extract
1 cup good semisweet chocolate chunks

For the syrup:

1/4 cup sugar
1/4 cup freshly squeezed orange juice

For the ganache:

4 ounces good semisweet chocolate chips
1/4 cup heavy cream
1/2 teaspoon instant coffee granules

Directions

Preheat the oven to 350 degrees F. Grease and flour 6 individual serving baking molds, such as the flexible non stick 100 percent silicone molds.

Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for about 5 minutes, or until light and fluffy. Add the eggs, 1 at a time, then the orange zest.

Sift together 1 1/2 cups flour, the baking powder, baking soda, and salt in a large bowl. In another bowl, combine the orange juice, buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately in thirds to the creamed butter, beginning and ending with the flour. Toss the chocolate chunks with 1 tablespoon flour and add to the batter. Pour into the pans, smooth the tops, and bake for 30 minutes, until a cake tester comes out clean. Let the cakes cool in the molds on a wire rack for 10 minutes.

Meanwhile, make the syrup. In a small saucepan over medium-low heat, cook the sugar with the orange juice until the sugar dissolves. Remove the cake from the pans, put them on a rack over a tray, and spoon the orange syrup over the cakes. Allow the cakes to cool completely.

For the ganache, melt the chocolate, heavy cream, and coffee in the top of a double boiler over simmering water until smooth and warm, stirring occasionally. Drizzle over the top of the cakes.

2005, Ina Garten
Show: Barefoot Contessa Episode: Supper in a Box

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Tiered Chocolate Buttercream Cake
Cinnamon Vanilla Wedding Cake with Mexican Hot Chocolate Buttercream
Birthday Cake with Hot Pink Butter Icing
Carrot and Pineapple Cake
Birthday Sheet Cake
Jamie's Coconut Cake

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Tiered Chocolate Buttercream Cake Recipe

Dessert Recipes: The home of delicious dessert recipes invites you to try Tiered Chocolate Buttercream Cake recipe. Enjoy quick & easy desserts for every occasion and learn how to make Tiered Chocolate Buttercream Cake.

Cook Time: 1 hr 35 min
Level: Intermediate
Yield: 8 to 10 servings

Ingredients

3 1/2 cups all-purpose flour
2 cups good cocoa powder
1 tablespoon baking soda
1/2 teaspoon kosher salt
1 1/2 cups (3 sticks) unsalted butter, at room temperature
1 1/3 cups granulated sugar
1 1/3 cups light brown sugar, packed
4 extra-large eggs, at room temperature
4 teaspoons pure vanilla extract
2 cups buttermilk, at room temperature
1 cup sour cream, at room temperature
1/4 cup brewed coffee
Chocolate Buttercream Frosting, recipe follows

Directions

Preheat the oven to 350 degrees F.

Butter 1 (4 by 3-inch) cake pan, 1 (6 by 3-inch) cake pan and 1 (8 by 3-inch) cake pan. Line the bottoms with parchment paper, and butter and flour the pans.

Sift the flour, cocoa, baking soda, and salt together in a medium bowl.

In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugars on high speed until light, approximately 5 minutes. Add the eggs and vanilla and mix well. Combine the buttermilk, sour cream, and coffee. On low speed, add the flour mixture and the buttermilk mixture alternately in thirds, beginning with the buttermilk mixture and ending with the flour mixture. Mix the batter only until blended.

Divide the batter between the 3 pans and smooth the tops with a spatula. Bake on the middle rack of the oven as follows: for the 4-inch pan 45 to 50 minutes, or until a toothpick comes out clean; for the 6-inch pan 70 to 75 minutes, or until a toothpick comes out clean; and for the 8-inch pan 85 to 90 minutes, or until a toothpick comes out clean. Cool the cakes in the pans for 10 minutes each on a cooling rack, carefully remove from the pans and allow to finish cooling.

Place the 8-inch cake on a serving plate, flat side up. Frost the top of that layer with buttercream. Place the 6-inch cake in the center of the top of the 8-inch cake, flat-side up, and frost the top and sides. Place the 4-inch cake in the center of the top of the 6-inch cake, flat side down. Frost the top and sides of that layer with buttercream. Spread any remaining buttercream over the cake evenly.

Chocolate Buttercream Frosting:

1 pound bittersweet chocolate
12 ounces semisweet chocolate
3/4 cup egg whites (4 to 5 extra-large eggs), at room temperature
1 1/2 cups granulated sugar
1/4 teaspoon cream of tartar
3/4 teaspoon kosher salt
1 1/2 pounds unsalted butter, at room temperature
3 teaspoons pure vanilla extract
3 teaspoons instant espresso powder, dissolved in 1 1/2 teaspoons water
3 tablespoons dark rum, optional

chop the chocolates and place them in a heat-proof bowl set over a pan simmering water. Stir until melted and set aside until cooled to room temperature.

Mix the egg whites, sugar, cream of tartar, and salt in the bowl of an electric mixer fitted with a whisk attachment. Place the bowl of egg whites over the pan of simmering water and heat the egg whites until they are warm to the touch, about 5 minutes. Return the bowl to the electric mixer and whisk on high speed for 5 minutes, or until the meringue is cool and holds a stiff peak.

Add the butter, 1 tablespoon at a time, while beating on medium speed. Scrape down the bowl, add the melted chocolate, vanilla, espresso, and rum, if using, and mix for 1 minute or until the chocolate is completely blended in. If the buttercream seems very soft, allow it to cool, and beat it again.

Yield: about 4 cups

2007, Ina Garten
Show: Barefoot Contessa Episode: Anniversary

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Save and share Tiered Chocolate Buttercream Cake Recipe

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Cinnamon Vanilla Wedding Cake with Mexican Hot Chocolate Buttercream Recipe

Dessert Recipes: The home of delicious dessert recipes invites you to try Cinnamon Vanilla Wedding Cake with Mexican Hot Chocolate Buttercream recipe. Enjoy quick & easy desserts for every occasion and learn how to make Cinnamon Vanilla Wedding Cake with Mexican Hot Chocolate Buttercream.

Cook Time: 40 min
Level: Intermediate
Yield: 1 (2 layer) cake

Ingredients

Mexican Hot Chocolate Buttercream:

500 milliliters egg whites
800 grams granulated sugar
900 grams unsalted butter, room temperature
250 grams white chocolate, melted and cooled
250 grams dark chocolate, melted and cooled
2 teaspoons ground cinnamon
2 teaspoons sweet ancho chile pepper
1 teaspoon cayenne pepper
2 teaspoons vanilla extract

Cinnamon Vanilla Cake:

2 sticks butter
2 cups sugar
4 large eggs
3 cups sifted all-purpose flour
1 1/2 teaspoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon salt
1 cup whole milk
1 1/2 teaspoons vanilla extract

Mexican Hot Chocolate Buttercream:

Directions

Combine the egg whites and sugar in a stand mixer bowl and whisk to combine. Place bowl over simmering water while whisking regularly until the mixture reaches 140 degrees F on an instant-read thermometer and the sugar is completely dissolved. Remove bowl from heat and whip the mixture at medium to high speed until the meringue has cooled almost completely.

Slowly add the room temperature butter piece by piece until the buttercream takes on a cottage cheese consistency. Add the melted cooled chocolates, spices, and vanilla until incorporated and smooth.

Cinnamon Vanilla Cake:

Cream the butter in a stand mixer until smooth and light. Add sugar and continue to mix until fully incorporated and fluffy.

Add 1 egg at a time, beating well after each addition. In a medium bowl sift together flour, baking powder, cinnamon, and salt.

Preheat oven to 350 degrees F.

Combine milk and vanilla. Add portions of the flour mixture and milk mixture to the electric mixer, alternating, starting and ending with flour. Pour evenly into 2 buttered and floured 9-inch cake pans.

Bake for 40 minutes or until golden - cake should pull away from the side and spring back to the touch.

Frost cake and decorate as desired.

Recipe courtesy Michelle Doll
Show: Throwdown with Bobby Flay Episode: Wedding Cake

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Save and share Cinnamon Vanilla Wedding Cake with Mexican Hot Chocolate Buttercream Recipe

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Birthday Cake with Hot Pink Butter Icing recipe

Dessert Recipes: The home of delicious dessert recipes invites you to try Birthday Cake with Hot Pink Butter Icing recipe. Enjoy quick & easy desserts for every occasion and learn how to make Birthday Cake with Hot Pink Butter Icing.

Cook Time: 45 min
Level: Intermediate
Yield: 1 cake

Ingredients

For the cake:

18 tablespoons (2 1/4 sticks) unsalted butter, at room temperature
3 cups sugar
6 extra-large eggs, at room temperature
8 ounces (about 1 cup) sour cream, at room temperature
1 1/2 teaspoons pure vanilla extract
1 lemon, zested
3 cups all-purpose flour
1/3 cup cornstarch
1 teaspoon kosher salt
1 teaspoon baking soda

For the frosting:

3/4 pound (3 sticks) unsalted butter, at room temperature
3 pounds confectioners' sugar, sifted
9 tablespoons milk
3 teaspoons pure vanilla extract
14 drops pink food coloring (rose petal shade)
Pink and white candy, for decorating

Directions

Preheat the oven to 350 degrees F.

Butter and flour a 9-inch cake pan, a 6-inch cake pan, and a 3-inch cake pan.

To make the cake, cream the butter and sugar on medium-high speed in the bowl of an electric mixer fitted with a paddle attachment until light and fluffy, about 5 minutes. On medium speed, add the eggs, 2 at a time, then the sour cream, vanilla, and lemon zest, scraping down the bowl as needed. Mix well. Sift together the flour, cornstarch, salt, and baking soda. With the mixer on low speed, slowly add the flour mixture to the butter mixture and stir just until smooth. Finish mixing by hand to be sure the batter is well mixed. Proportionately divide the batter between the 3 cake pans. Smooth the tops with a spatula, and bake as follows: the 9-inch pan for 45 minutes, the 6-inch pan for 35 to 40 minutes and the 3-inch pan for 30 minutes, or until a toothpick comes out clean in each cake. Cool in the pans to room temperature.

For the frosting, cream the butter in the bowl of an electric mixer fitted with the paddle attachment. Add the confectioners' sugar, milk, and vanilla extract. Mix on low speed for 1 to 2 minutes, until thickened. Add the food coloring and turn the mixer off. Using a spatula, fully incorporate the color into the frosting.

Frost each cake separately, saving some frosting for decoration. Chill the cakes before stacking.

Place the 9-inch cake on a plate. Center the 6-inch cake on top of the 9-inch cake. Center the 3-inch cake on top of the 6-inch cake.

For the decoration, pipe or spoon the remaining frosting around the base of each cake and around the top edge of the 3-inch cake. Finish decorating with the pieces of candy.

Ina Garten
Show: Barefoot Contessa Episode: Kids Picnic Party

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Jamie's Coconut Cake
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Save and share Birthday Cake with Hot Pink Butter Icing

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Traditional pancakes with maple syrup butter & strawberries recipe

Dessert Recipes: The home of delicious dessert recipes invites you to try Traditional pancakes with maple syrup butter & strawberries recipe. Enjoy quick & easy desserts for every occasion and learn how to make Traditional pancakes with maple syrup butter & strawberries.

Treat dad to something special on Father's Day -- this is the sort of classic pancake stack that family memories are made of.

Preparation Time 15 - 45 minutes
Cooking Time 50 minutes
Makes 10

Ingredients

300g (2 cups) self-raising flour
Pinch of salt
500ml (2 cups) milk
2 eggs
60g butter, melted
Melted butter, extra, to grease
2 x 250g punnets strawberries,
washed, hulled, halved, to serve
Maple syrup, to serve

Maple syrup butter
120g butter, at room temperature
1 tbs maple syrup

Method

1. Sift the flour and salt into a large bowl. Make a well in the centre. Whisk together the milk and eggs in a large jug. Add the milk mixture to the flour mixture, whisking constantly until a smooth batter forms. Stir in the butter. Cover with plastic wrap and place in the fridge for 30 minutes to rest.

2. Meanwhile, to make the maple syrup butter, use an electric beater to beat the butter in a medium bowl until pale and creamy. Add the maple syrup and beat until well combined.

3. Heat a large non-stick frying pan over medium heat. Brush with the extra melted butter to lightly grease. Pour 80ml (1/3 cup) of the batter into the pan to form a 15cm-diameter pancake. Cook for 2-3 minutes or until bubbles appear on the surface and the pancake is golden underneath. Turn and cook for a further 1-2 minutes or until golden. Transfer to a plate and cover with a clean tea towel to keep warm. Repeat, in 9 more batches, with melted butter and remaining batter, reheating pan between batches, to make 10 pancakes.

4. Place pancakes on serving plates. Top with the maple syrup butter and strawberries. Drizzle over maple syrup to serve.

Source
Good Taste - March 2007, Page 103
Recipe by Michelle Southan

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The ultimate banana pancakes recipe

Dessert Recipes: The home of delicious dessert recipes invites you to try The ultimate banana pancakes recipe. Enjoy quick & easy desserts for every occasion and learn how to make The ultimate banana pancakes.

It's pancake Tuesday! Got a couple of ripe bananas in your fruit bowl? Then follow our recipe to turn out the best-ever banana pancakes.

Preparation Time 30 minutes
Cooking Time 20 minutes

Ingredients (serves 4)

200g (1 1/3 cups) self-raising flour
1/2 tsp baking powder
55g (1/4 cup) caster sugar
2 eggs
250g mashed banana
330ml (1 1/3 cups) buttermilk
40g butter, melted
Olive oil spray
500ml (2 cups) thickened cream
190g Nestle Caramel Top n Fill
1 banana, thinly sliced diagonally
3 passionfruit, halved

Method

1. Sift the flour and baking powder into a large bowl. Stir in the sugar and make a well in the centre. Add the eggs, mashed banana, buttermilk and butter. Whisk until smooth.

2. Heat a large non-stick frying pan over medium-high heat. Spray pan with oil. Drop three 1/4 cupfuls of batter into pan, allowing room for spreading. Cook for 2-3 minutes or until bubbles appear on the surface. Turn and cook for 1 minute or until golden. Transfer to a plate and cover with foil to keep warm. Repeat, in 3 more batches, with the remaining batter.

3. Use an electric beater to beat the cream in a bowl until firm peaks form. Place the caramel in another bowl. Whisk until smooth. Fold into the cream to create a swirled effect.

4. Place 1 pancake on each plate. Top with some caramel cream. Top each with another pancake and some more caramel cream. Repeat to make a stack of 3 pancakes on each plate. Top with sliced banana and passionfruit pulp.

Notes
Cook's tip: You'll need 2-3 bananas to make 250g mashed banana.

Source
Good Taste - March 2010, Page 94
Recipe by Kerrie Ray

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Save and share The ultimate banana pancakes

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Pineapple pancakes recipe

Dessert Recipes: The home of delicious dessert recipes invites you to try Pineapple pancakes recipe. Enjoy quick & easy desserts for every occasion and learn how to make Pineapple pancakes.

 Celebrate Pancake Tuesday with these sunny, fruity treats.

Preparation Time 15 minutes
Cooking Time 35 minutes
Makes 8

Ingredients

1 x 440g can Golden Circle Pineapple Thins in Natural Juice, drained
225g (1 1/2 cups) self-raising flour
1 tsp baking powder
35g (1/3 cup) desiccated coconut
2 tbs caster sugar
250ml (1 cup) milk
40g butter, melted, cooled slightly
1 tsp vanilla essence
2 eggs
20g butter, extra, chilled
Vanilla ice-cream, to serve
Maple syrup, to serve

Method

1. Pat the pineapple dry with paper towel. Sift the flour and baking powder into a large bowl. Stir in the coconut and sugar. Make a well in the centre.

2. Use a fork to whisk together the milk, butter, vanilla and eggs in a jug. Pour the milk mixture into the flour mixture. Use the fork to whisk until just combined.

3. Wrap the extra butter in a piece of paper towel. Heat a large non-stick frying pan over medium-low heat. Wipe the pan with the butter to lightly grease. Pour 60ml (1/4 cup) of batter into the pan and spread to form a 12cm-diameter pancake. Top with a slice of pineapple. Cook for 2 minutes each side or until golden and cooked through. Transfer to a plate and cover with foil to keep warm.

4. Repeat, in 7 more batches, with the remaining batter and pineapple, reheating the pan and wiping with butter between batches, to make 8 pancakes. Divide the pancakes among serving plates. Top with ice-cream and drizzle over maple syrup to serve.

Notes
What could go wrong? Don't worry if your batter is lumpy in step 2. If whisked until smooth, the pancakes will be tough.

Source
Good Taste - February 2008, Page 66
Recipe by Tracy Rutherford

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Save and share Pineapple pancakes recipe

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Buttermilk pancakes recipe

Dessert Recipes: The home of delicious dessert recipes invites you to try Buttermilk pancakes recipe. Enjoy quick & easy desserts for every occasion and learn how to make Buttermilk pancakes.

Get set for Pancake Tuesday with these classic buttermilk pancakes. The good news is they're also low-fat!

Ingredients (serves 4)

2 1/2 cups water
1 1/4 cups caster sugar
2 x 100g packets Lion of Sahara Dried Strawberries
1/4 teaspoon bicarbonate of soda
1 cup self-raising flour, sifted
1 1/4 cups buttermilk
1 egg
olive oil cooking spray
low-fat yoghurt, to serve

Method

1. Heat water, 1 cup of sugar and strawberries in a saucepan over low heat until sugar dissolves. Increase heat. Bring to the boil. Reduce heat to low. Simmer for 50 minutes or until strawberries soften. Set aside.

2. Combine remaining sugar, bicarbonate of soda and flour in a bowl. Whisk buttermilk and egg. Stir into flour mixture.

3. Heat a frying pan over medium heat. Spray with oil. Pour 2 tablespoonfuls of batter into pan. Cook for 2 minutes or until bubbles form on surface. Turn. Cook a further 1 to 2 minutes or until cooked through. Repeat with remaining mixture. Serve with strawberries and yoghurt.

Source
Super Food Ideas - November 2003, Page 85
Recipe by Dixie Elliott

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Save and share Buttermilk pancakes

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