Salted Caramel Coma Cake

260g butter, softened
100g golden syrup
200g brown sugar
1 tsp vanilla extract
3 large eggs
250g cake flour
2 tsp (10ml) baking powder
60g malted milk powder (aka Horlicks)
40ml milk

Toffee buttercream
120g white sugar
1/2 cup (125ml) water
3/4 cup (180ml) cream
250g butter, softened

200g (1/2 tin) tinned caramel or dulce de leche spread
Sea salt flakes, for sprinkling
Caramel popcorn, to serve (optional)

Preheat the oven to 160 degrees celcius. 
Line the bottoms of 2 x 15cm springform cake tins and set aside.
Cream together the butter, syrup and brown sugar until very light and creamy (about 8-10 minutes).
Beat in the vanilla and the eggs, one at a time, mixing well between each addition. 
Sift in the cake flour, baking powder and milk powder and fold together, adding the milk to form a thick batter. 
Divide the batter between the two cake tins and spread evenly. Bake for 1 hour and 15 minutes or until a skewer inserted into the middle comes out clean and the cake has pulled away from the sides. 
Remove from the oven and allow to cool completely, upside down, on a cooling rack. 

To make the buttercream, place the sugar and water in a pan and heat gently until the sugar is dissolved. 
Bring to the boil and simmer, without stirring, until the mixture begins caramelising. 
Once the syrup reaches a toffee-colour, pour in the cream and swirl to combine. 
Allow to cool completely. 
Cream the butter until very white and fluffy (about 8-10 minutes) then add the toffee sauce and whip to combine. 

To assemble, slice each cake in half to create 4 layers. 
Spread the first layer with tinned caramel then a layer of buttercream and top with the next cake layer. Continue until 4 layers are formed. 
Frost the entire cake using the buttercream (I used some tinned caramel along the bottom of the cake to achieve an ombre affect). 
Place the remaining buttercream in a piping bag (to create a swirled effect, simply smear stripes of caramel in the piping bag before adding the buttercream) then pipe blobs onto the top of the cake. 
Place in the refrigerator to set. 
To serve, sprinkle with sea salt flakes and top with caramel popcorn (if desired). 

TIP: To make a 25cm cake with 4 layers, double the recipe above.

Kahlua Cheesecake

Graham Cracker Crust

• 1 1/4 cups finely ground graham crackers  (FYI: 9 graham crackers = 1 cup)
• 1/4 cup chopped toasted pecans
• 1 tsp. cinnamon
• pinch of salt
• 1/3 cup unsalted butter, melted

Ganache Layer over Crust

• 4 oz. bittersweet baking chocolate, finely chopped (I used Baker’s squares)
• 1/2 cup plus 1 tbsp. heavy cream
• 2 tbsp. Kahlua
• 1 tsp. vanilla
• pinch of salt

Cheesecake Filling with Kahlua Flavoring

• 2 lbs (four 8-ounce packages) cream cheese, room temperature
• 1 1/4 cups sugar
• 2 tbsp. flour
• 4 extra large eggs
• 2 large egg yolks
• 1/3 cup whipping cream
• 3-4 tbsp. Kahlua
• 4 tsp. (up to 3 tbsp for stronger cappuccino flavor) instant espresso powder
• 2 tsp. vanilla extract

Sour Cream Topping

• 2 cups sour cream
• 1/4 cup sugar
• 1 tsp. vanilla

Ganache Drizzle for Top of Cheesecake

• 2 oz. bittersweet baking chocolate, finely chopped
• 1/4 cup whipping cream
• 1/4 tsp. vanilla
• tiny pinch of salt

DIRECTIONS
Graham Cracker Crust:

1. Either roast pecans in a pan on the stovetop or roast in 350 degree F oven for about 5-7 minutes.
2. If using whole graham crackers, break them into pieces and place in the bowl of a food processor along with toasted pecans; pulse until very fine crumbs are created. If using the box of graham cracker crumbs (found in baking section of grocery store), then pulse the pecans in a food processor until you have finely ground pecans, followed by adding graham crumbs.
3. Add cinnamon and pinch of salt; pulse a few times until combined.
4. With food processor in continuous pulse mode, drizzle melted butter over crumbs, pulsing until combined.
5. Press the crust mixture into the bottom of 9 or 10-inch nonstick springform pan. Use a tamper or flat-bottomed drinking glass or ramekin to flatten the crust, creating an even layer. Use the back of a spoon to press flat the edges.
6. Refrigerate until firm, about 30 minutes; in the meantime, start making the ganache layer.

Ganache Layer:

1. Bring whipping cream to a simmer in a large saucepan.
2. Remove from heat; add chopped chocolate, Kahlua, vanilla, and salt. Whisk until chocolate melts and ganache is thick and smooth.
3. Pour over bottom of prepared crust. Chill until firm (use freezer for 30 minutes if you are in a hurry).

Cheesecake Filling:

1. Preheat oven to 425 degrees F.
2. In a small bowl, combine the Kahlua, espresso powder, and vanilla; stir until the powder has dissolved and then set aside.
3. Using mixer, beat cream cheese until smooth.
4. Add sugar and flour, beating until blended.
5. Beat in eggs and yolks until smooth.
6. Stir in whipping cream and Kahlua mixture.
7. Pour batter over chilled ganache layer.
8. Place cheesecake pan on a foil-lined rimmed baking sheet (to catch any spills); bake for 15 minutes.
9. Reduce oven temperature to 225 degrees F and bake for 55-60 minutes more. If cheesecake browns too quickly, loosely cover it with foil.

Sour Cream Topping: 

1. While cheesecake is baking, blend sour cream, sugar, and vanilla in a medium bowl.
2. When the cheesecake has completed baking at 225 degrees for the 55-60 minute time period, spread the sour cream mixture over the cheesecake. Increase temperature to 350 degrees F; bake 7 minutes.
3. Transfer to a cooking rack until completely cooled, about 3 hours. Cover with plastic wrap and refrigerate overnight, still in springform pan.
4. When ready to drizzle with ganache, carefully release cheesecake from springform pan.

Ganache Drizzle for Top of Cheesecake:

1. Bring whipping cream to a simmer in a large saucepan.
2. Remove from heat; add chopped chocolate, vanilla, and salt. Whisk until chocolate melts and ganache is thick and smooth.
3. Drizzle ganache over top of cheesecake for a final decorative touch. Do this by using a fork dipped in ganache and drizzle over top of cheesecake; or place ganache in piping bag or ziploc bag and snip off a pointed end, then drizzle.
4. Refrigerate completed cheesecake and allow ganache to cool before serving.
5. Cheesecake will keep in refrigerator for up to 4 days. Cheesecake also freezes well (whole or in slices); just wrap in plastic wrap then in foil.

Chocolate Coconut Cookie Bars

Ingredients

• 1½ cups all-purpose flour
• ⅓ cup brown sugar
• ½ cup unsalted butter, melted
• 2½ cups finely shredded coconut
• 1 can (14 oz.) sweetened condensed milk
• 2 eggs, lightly beaten
• 1 cup unsalted dry-roasted peanuts
• 10 oz. chocolate (chopped chunks or chips)
• ⅓ cup heavy cream

Instructions

1. Preheat oven to 350 degrees F. Line an 8-inch square pan with parchment paper, leaving an overhang on both sides. Set aside.
2. In a medium bowl, combine the flour and sugar. Pour the melted butter over the top and stir until well combined. Press the mixture into the bottom of the baking pan evenly and bake for 20 minutes, until lightly browned on top. Cool slightly on a wire rack, about 10 minutes.
3. In a medium bowl, combine the shredded coconut, condensed milk and eggs. Spread evenly over slightly cooled crust. Bake for 25 minutes or until very light golden. Set aside to cool completely.
4. In a medium bowl, melt the chocolate in the microwave for 30 seconds. Stir and repeat the process until the chocolate is completely melted. Set aside. In a small saucepan, heat heavy cream until just about boiling, stirring constantly. Pour over chocolate. Stir for a few minutes until totally combined, smooth and creamy. Sprinkle peanuts evenly over cooled coconut layer. Spread the chocolate on top. Let it chill in the refrigerator for 1 hour. Once the chocolate has hardened, cut into bars and enjoy.
5. Store in the refrigerator.

Cake Batter Blondies Recipe

Ingredients:

• 1 box yellow (or Funfetti!) cake mix
• 1/4 cup vegetable oil
• 1 egg
• 1/3 – 1/2 cup milk
• 1/4 cup rainbow sprinkles (if you use a yellow cake mix, add these in)
• 1/2 cup white chocolate chips
• Sprinkles for the top
• Frosting (see recipe below)

Directions: Combine the cake mix, oil, and egg in a large bowl. Add the milk slowly – you want the batter to remain as dense as possible. Then mix in the rainbow sprinkles and white chocolate chips. Spray pan (either 8×11″ or 9×9″ pan) with non-stick cooking spray. Dump batter in pan and spread to the edges. Bake for 25-30 minutes at 350 degrees. (They will be a little soft/gooey in the middle- just let them sit for about 20-30 minutes and they will set up. But I guarantee that you will not be able to wait that long.) Frost when cooled (optional . . . these taste amazing without frosting, but I am a serious frosting lover, so I added just a little bit).
Frosting:
1/4 cup margarine or butter, softened
2-3 Tbsp milk
1 tsp vanilla
2 cups powdered sugar (more or less depending on how thick/runny you like it)
3-4 drops red food coloring to get desired pink color (optional)
Combine all ingredients until well-blended. Spread on top of blondies.

Mocha Frappe Pie

Crust:

• 1-1/4 cups chocolate cookie crumbs
• 3 Tablespoons sugar
• 1/3 cup butter, melted

Filling:

• 1/2 lb. (about 35-40) large marshmallows
• 3 Tablespoons sugar
• 1/2 cup evaporated milk
• 3 teaspoons instant coffee or espresso powder
• 1 cup (6 oz.) semi-sweet chocolate chips
• 1 cup heavy whipping cream

To make the crust: Preheat oven to 375 degrees F. In a medium bowl, mix all ingredients until well blended.
Press firmly onto bottom and up side of 9-inch pie plate.
Bake 8 to 10 minutes until set. Cool completely.
To make the filling: In top of a double boiler, combine marshmallows, sugar, evaporated milk and instant coffee/espresso powder.
Cook over boiling water, stirring occasionally,until marshmallows are melted. Remove from heat. (This can be done in the microwave, but be sure to keep a close eye on it so it doesn't boil over.)
Stir in chocolate chips until well blended. Cool completely.
Spread 3/4 cup of the cooled filling into the bottom of the cooled crust.
In a separate bowl, beat heavy cream until thick. Fold whipped cream into the remaining chocolate mixture. Pour over chocolate layer.
Chill at least 2 hours before serving.
Top with additional whipped cream, chocolate curls or chopped pecan if desired.

The Best Chocolate Coconut Cupcakes

Ingredients

• For the cupcakes:
• 1 cup all-purpose flour
• 1 cup granulated sugar
• ½ cup cocoa
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 3/4 teaspoon salt
• 1/2 cup whole milk
• 1/4 cup coconut oil
• 1 large egg, at room temperature
• 1 teaspoon vanilla
• 1/2 cup boiling water
• For the coconut cream:
• 1 cup heavy whipping cream
• 3/4 cup plus 2 tablespoons granulated sugar
• 1 stick butter, at room temperature
• 1 1/2 tablespoons cornstarch
• 1 teaspoon vanilla extract
• 4 ounces sweetened shredded coconut
• For the buttercream:
• 6 ounces unsalted butter, very soft
• 1 teaspoon vanilla extract
• 3 cups confectioners' sugar, sifted
• 2 tablespoons coconut milk
• 1 (7 ounce) package sweetened flaked coconut, divided

Instructions

1. For the cupcakes:
2. Preheat oven to 325º F.
3. Place cupcake liners in muffin tin. Spray lightly with PAM cooking spray. *The cooking spray really helps the cupcakes not stick to the liners.
4. In a large bowl combine the flour, sugar, cocoa, baking powder, baking soda, and salt; whisk together well.
5. In a separate bowl combine milk, coconut oil, egg, and vanilla; mix well.
6. Add the wet mixture to the flour mixture and mix together until well combined.
7. Carefully add boiling water to the cake batter, mixing well for about 30 seconds.
8. Evenly distribute cake batter into the prepared molds; each cupcake liner should be about 3/4 full.
9. Place pan in the oven and bake 14-15 minutes or until a toothpick inserted in the center comes out clean.
10. Remove from the oven and allow the cupcakes to cool completely.
11. For the coconut cream:
12. In a small, deep heavy-bottom pot heat the heavy cream, sugar, and butter over medium-high until the sugar has completely melted; whisk well to combine.
13. Whisk the cornstarch and vanilla into the cream mixture and bring to a boil.
14. Continue cooking the mixture until thick, about 1 minute.
15. Remove from the heat and stir in the coconut. Let the mixture cool completely before using.
16. For the buttercream:
17. Beat butter with an electric mixer in a large bowl until smooth; add vanilla extract.
18. Gradually add confectioners sugar to butter, beating until well blended. Don't worry if it looks dry!
19. Add milk into butter mixture and beat until smooth.
20. Fold half the coconut into the icing.
21. Sprinkle remaining coconut over cupcakes.
22. Assembly:
23. Once cupcakes are cooled, cut a small hole in the center of each cupcake. Place a tablespoon of filling in the center of each cupcake, then top with buttercream. Top each cupcake with toasted or untoasted coconut, and serve!

Nutella Cream Cheese Turnovers

Yield: 9
Prep Time: 10 Minutes
Cook Time: 25 Minutes
Total Time: 35 Minutes

Ingredients:

1 sheet Puff Pastry, thawed
¼ cup Cream Cheese, softened
2/3 cup Nutella, divided
2 Tbsp Flour, for dipping fork to crimp turnover edges
1 Egg
1 Tbsp Water
2 Tbsp Powdered Sugar

Directions:

Preheat oven to 350 degrees.
On silicone baking mat, or floured surface, roll out puff pastry into a 12x12 inch square. Cut into 9 equal square shapes.
In bowl, whisk together cream cheese and ½ cup of Nutella until smooth and evenly mixed.
Drop 1 Tbsp of cream cheese/Nutella mixture into the corner of puff pastry. Leave a small edge on the puff pastry so when you fold the squares over the edges can be crimped together. Fold opposite side of the square over the Nutella/cream cheese mixture. Using a fork dipped in flour press the edges of the turnovers with the tines of the fork to seal the edges together.
Places the turnovers onto a baking sheet lined with parchment or a silicone baking sheet. In small dish, whisk together egg and water to make an egg wash. Brush each turnover with the egg wash.
Bake for about 25 minutes or until golden brown. Allow to cool on a wire rack. Sprinkle with powdered sugar and drizzle with additional warmed Nutella. Serve warm.

Carrot Bread

 

 

Prep time

20 mins

Cook time

30 mins

Total time

50 mins

 

A sweet quick bread with all the flavors of carrot cake. The perfect coffee accompaniment.

Serves: 4 mini loaves

Ingredients

• ¾ cup sugar
• 1½ cups spelt flour (if using whole wheat instead of spelt do ¾ cup white ¾ cup whole wheat)
• ½ cup old fashioned oatmeal
• ¾ teaspoon baking powder
• 2¼ teaspoon baking soda
• ½ teaspoon nutmeg
• 2 teaspoon cinnamon
• ½ teaspoon cloves
• 2 teaspoon allspice
• ½ teaspoon salt
• ¾ cup Vegetable Oil
• 1 cup crushed pineapple (with juice)
• 4 eggs (lightly beaten)
• 3 cups grated carrots
• ½ banana (mashed)
• Optional: 1 cup chopped walnuts, coconut, currents, and/or raisins)
• Cream Cheese Frosting:
• 1 8 ounce package cream cheese, softened
• ¼ cup butter (1/2 stick) softened
• 1 cup powdered sugar

Instructions

1. Oil and lightly flour 4 mini loaf pans. Heat oven to 325 degrees.
2. In a large bowl combine all dry ingredients, including options, mix really well and set aside. Combine all the rest of the ingredients and mix well.
3. Fold moist ingredients into the dry ones gently and only until everything is damp. Over mixing causes the cake to not raise. Pour into the cake pan, avoid smoothing the top around as much as possible to keep air in the batter.
4. Bake at 325 degrees until a tooth pick in center comes out clean and bread is still very moist. About 25 minutes.
5. Cream Cheese Frosting:
6. Mix cream cheese and butter well. Add powdered sugar and mix until smooth.

Strawberry Donuts (Nut/Grain/Dairy/Gluten Free)

PREP TIME: 30 mins
COOK TIME: 20 mins TOTAL TIME: 50 mins

Ingredients:

• 4 large eggs, room temperature
• 3 tablespoonscoconut oil or , melted
• ½ cup coconut milk, warm
• ¼ cup honey
• 1 teaspoon apple cider vinegar
• 1 teaspoon pure vanilla extract
• ½ cup coconut flour
• ¼ cup freeze dried strawberries, ground to a powder
• ½ teaspoon baking soda
• ¼ teaspoon sea salt

Topping

• 1 ounce raw cacao butter, melted
• 2 tablespoons coconut butter
• 1 teaspoon honey
• ¼ cup freeze dried strawberries, coarsely ground

Instructions:

1. Preheat a doughnut maker. If using a doughnut pan, preheat the oven to 350F and grease the pan liberally with butter.
2. Using a stand mixer or electric hand mixer, beat the eggs with the coconut oil on medium-high speed until creamy.
3. Add the milk, honey, vinegar, and vanilla and beat again until combined.
4. Using a fine mesh sieve or sifter, sift the remaining dry ingredients into the bowl. Beat on high until smooth.
5. Scoop the batter into a large ziploc bag, seal the top, and snip one of the bottom corners.
6. Pipe the batter into the doughnut mold, filling it completely.
7. Cook until the doughnut machine indicator light goes off. For the oven, bake for 17 minutes. Remove the doughnuts and cool on a wire rack. Trim if necessary.

Make the glaze

1. Mix the cacao butter, coconut butter, and honey in a shallow bowl. Place in the freezer for 5 minutes to thicken.
2. Once the donuts are completely cooled, dip them in the glaze then dip the tops in the ground up strawberries.
3. Place in the refrigerator for 20 minutes to allow the glaze to set.

Carrot and Quinoa Muffins

This recipe can be stirred together without the use of a mixer. Do not skimp by replacing the almond flour with all-purpose. The almond flour gives these muffins an amazingly airy texture.

Author: Good Dinner Mom

Serves: 16

Ingredients

• 1 cup cooked and cooled quinoa
• ¾ cup firmly packed brown sugar
• ½ cup coconut oil, melted
• ½ cup Greek yogurt (You could add plain, vanilla or honey flavored)
• 1 teaspoon vanilla extract
• 2 eggs, room temperature, beaten *
• 1 cup loosely packed, grated carrots
• ½ cup walnuts, chopped
• ¾ cup plus 1 tablespoon whole wheat flour
• ¾ cup plus 1 tablespoon almond flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 tablespoon chia seeds, optional
• 1 tablespoon sesame seeds, optional
• * Vegan substitutions: For the eggs, substitute ½ cup applesauce + 2 teaspoons baking powder. For the greek yogurt, substitute ½ cup soy or coconut yogurt.

Instructions

1. Preheat the oven to 350F. Line a muffin tin with foil liners and set aside.
2. Melt the coconut oil and set aside.
3. In a large bowl, stir together quinoa, sugar, coconut oil, Greek yogurt, vanilla and eggs, carrots and walnuts.
4. In a separate bowl, sift together the flours, baking soda and salt. Add chia and sesame seeds now, if you're using them.
5. Stir the dry ingredients into the wet ingredients, mixing until fully incorporated, but don't over stir mixture. The muffin batter will be about the same consistency as pancake batter.
6. Fill the muffin tins about ¾ full. Bake 18-20 minutes, until the tops are a nice golden color.