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.

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Mega cupcake
Chocolate fudge cupcakes
Chocolate brownie cake
Angel Berry Trifle
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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
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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.

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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

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

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