Pavlova Roll with peaches, passion fruit and pistachios



Ingredients (serves 8)

• 3/4 cup caster sugar
• 4 eggwhites
• 1/2 cup crushed pistachios
• 300ml thick whipping cream
• 1 tablespoon icing sugar
• 400g tub sliced peaches in juice, drained, chopped
• 2 passionfruit, pulp removed

Directions:

1. Preheat oven to 180°C/160°C fan-forced. Keep oven warm while preparing your ingredients.
2. Grease a 25cm x 30cm Swiss roll pan. Line with baking paper, allowing a 2cm overhang on all sides.
3. Place a second sheet of baking paper on a flat surface. Sprinkle with 1 tablespoon caster sugar.
4. Using an electric mixer, beat eggwhites until stiff peaks form. Add remaining caster sugar. Beat for 10 minutes or until sugar has dissolved. Spread mixture over prepared pan. Smooth top. Sprinkle with pistachios. Bake for 10 minutes or until top just starts to brown.
5. Meanwhile, using an electric mixer, beat cream and icing sugar until stiff peaks form. Pat peaches dry with paper towel.
6. Turn meringue onto prepared baking paper. Remove lining paper. Cool for 3 minutes. Spread with cream mixture. Top with peaches and passionfruit pulp. Roll up meringue from one long end to enclose filling. Place on a plate and refrigerate for 1 hour. Serve dusted with icing sugar if you prefer it sweeter. I personally think its sweet enough without adding more.

Notes

• 
  Pavlova roll is best made on day of serving.
  

Pettole Filled with Creme Patisserie and Blueberries and Honey

Creme Patisserie 

450ml milk
½ teaspoon vanilla bean paste
6 egg yolks
¾ cup caster sugar 
45g corn flour

Pear Pettole
2 pears, core removed and grated
Juice and zest of 1 lime
½ cup caster sugar
Pulp of 1 passionfruit
1 cup of water 
1 teaspoon vanilla bean paste
Pinch of salt
1 egg, lightly beaten
2 cups self-raising flour, sifted
2 cups of vegetable oil
50g blueberries
1 tablespoon honey
1 tablespoon water
2 tablespoons icing sugar to dust

Directions:

1. For creme patisserie: pour milk and vanilla into a medium saucepan and place over a low heat. Whisk to combine and bring to the boil. Remove from heat.

2. Whisk egg yolks and sugar in a medium bowl until pale. Add cornflour and whisk until combined. Slowly pour milk into egg mixture whisking continuously until well combined. Transfer to same saucepan and place over a medium heat, whisking until mixture thickens. Remove from heat and pour into a bowl. Cover closely with cling film to prevent a skin forming and refrigerate until cool. 

3. For pettole: combine pear, lime juice and zest in a medium bowl. Add sugar, passionfruit pulp, water, vanilla, salt and egg. Mix well. Gradually add sifted flour and stir until mixture forms a wet dough. 

4. Heat vegetable oil in a deep saucepan over a high heat. Place tablespoons of mixture into the pan. Top each with 2–3 blueberries and shallow fry for 1–2 minutes on each side or until golden brown. Drain onto a paper towel-lined plate. Repeat with remaining mixture.

5. Place creme patisserie into a piping bag. Push tip of nozzle into the base of each pettole and squeeze a teaspoon of creme patisserie into the centre. 

6. Heat honey and water in a small saucepan over a medium heat. Stir until smooth.

7. To serve, arrange pettole onto a serving plate and drizzle with honey sauce. Dust with icing sugar.

Chocolate Croissant Pudding with Clotted Cream and Berries

20g butter
2 chocolate croissants
50g pistachio nuts
2 strawberries
¼ cup raspberries
1 teaspoon icing sugar
2 tablespoons freshly squeezed orange juice
Clotted cream, to serve

Custard mixture
1 egg
2 egg yolks
¼ cup caster sugar
300ml thickened cream

Chocolate sauce
2/3 cup thickened cream
80g dark chocolate 70% cocoa

Directions:

1. Preheat oven to 160C. Place butter in a small saucepan, place on a low heat and cook until just melted, remove from heat. Cool slightly. Using a pastry brush, brush inside of 2 x 150ml capacity ceramic moulds with melted butter. Line base and two long sides with baking paper. Line base and two short sides with another piece of baking paper.

2. For the custard mixture, place egg, egg yolks and sugar in a medium bowl. Whisk by hand until thick and creamy. Pour in cream and whisk until mixed well.

3. Cut croissants crossways into thin slices, add to custard mixture and stir with a wooden spoon. Using a dessert spoon, spoon croissant pieces into moulds. Evenly divide remaining egg mixture between moulds, ensuring not to overfill them. Place puddings on a baking tray.

4. Place baking tray of puddings into oven and bake for 20-25 minutes, or until custard set and pudding is firm.

5. Place the pistachios onto an oven tray and lightly toast for 1-2 minutes.

6. For the chocolate sauce, fill a saucepan with water until 1/4 full, place saucepan on the heat until just simmering. Place a medium bowl over the saucepan; the base of the bowl should not touch the water. Add cream and chocolate to the bowl. Gently stir until chocolate melts and mixture becomes thick and glossy. Remove from heat and allow to cool. Using a funnel pour half of the sauce into a squirty bottle. Pour remaining sauce into a serving jug.

7. Cut green tops from strawberries, then cut strawberries into thin wedges. Place strawberries and raspberries in a small bowl. Add icing sugar and orange juice and stir with a spoon until mixed well. Set aside to marinate.

8. Remove puddings from oven and stand on bench for 8-10 minutes to cool slightly. In a mortar and pestle, grind the pistachio nuts to a fine powder.

9. Carefully turn out puddings onto a tray.

10. To serve, using squirty bottle, drizzle some chocolate sauce on a serving plate, place one pudding next to sauce, add some of the berries. Using a dessert spoon, place a spoonful of cream on the plate and sprinkle with crushed pistachio nuts. Serve jug of chocolate sauce to the side.

Apple Bread Pudding

 

 

 

 

 

 

 

 

 

Ingredients

• 3 slices firm-textured whole-grain bread, cut into 1-inch cubes (3-1/2 cups)
• 1 large apple, peeled, cored, and chopped
• 2 tablespoons raisins or snipped pitted prunes
• 1 12-ounce can evaporated skim milk
• 1/2 cup frozen egg product, thawed
• 2 tablespoons sugar
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• Nutmeg Sauce (see Recipe Center)

Directions:

1. In a 2-quart square baking dish arrange bread cubes, chopped apple, and raisins or prunes.
2. In a medium mixing bowl combine evaporated skim milk, egg product, sugar, cinnamon, and nutmeg. Beat with an electric mixer on medium speed until well mixed. Pour over bread mixture; let stand for 10 minutes. Cover with foil.
3. Bake in a 325 degree F oven for 20 minutes. Remove foil; bake for 20 to 25 minutes more or until a knife inserted in center of pudding comes out clean. Cool slightly on wire rack. Serve pudding warm with Nutmeg Sauce. Makes 6 servings.

Butterscotch Pudding

 

 

 

 

 

 

 

 

 

 

Ingredients

• 1 cup packed light brown sugar
• 1/4 cup cornstarch
• 1/4 teaspoon salt
• 4 cups half-and-half or light cream
• 5 egg yolks, lightly beaten
• 1/4 cup butter, sliced
• 2 teaspoons vanilla extract

Directions:

1. In a medium saucepan combine brown sugar, cornstarch, and salt. Whisk in the half-and-half.
2. Whisk constantly over medium heat until mixture is thickened and bubbly. Cook and stir 2 minutes more. Remove from heat. Gradually whisk about 1 cup of the hot mixture into egg yolks. Add egg yolk mixture to mixture in pan. Bring to a gentle boil; reduce heat. Cook and whisk constantly for 2 minutes more. Remove from heat and whisk in butter and vanilla until blended. Pour pudding into a large bowl. Cover surface of pudding with plastic wrap. Refrigerate 4 to 5 hours or until well chilled.
3. Remove plastic wrap and stir. Spoon into dessert dishes. Makes 8 servings.
4. Topping Ideas: Top pudding with a chopped chocolate-covered English toffee; or with homemade or purchased soft cookies, crumbled (such as oatmeal, chocolate chip, molasses or desired cookies) and dried cherries. Or combine 1/3 cup goat cheese, 1/4 cup creme fraiche, and 1 tablespoon sugar; top with a dusting of freshly grated nutmeg.

Lime Cheesecake Bars

 

 

 

 

 

 

 

 

 

Ingredients

• 6 squares low-fat honey graham crackers, finely crushed (1/2 cup)
• 2 Tbsp. margarine, melted
• 1 tsp. sugar
• 1 4-serving-size pkg. sugar-free low-calorie lime-flavored gelatin
• 3/4 cup boiling water
• 1 16-oz. container fat-free cottage cheese (1-3/4 cups)
• 1 8-oz. pkg. fat-free cream cheese, softened
• 1 8-oz. container frozen fat-free whipped dessert topping, thawed
• Key Limes or limes, cut in wedges (optional)

Directions:

1. In small bowl combine graham crackers, margarine, and sugar. Press crumb mixture in the bottom of a 2-quart square baking dish. Refrigerate while preparing filling.
2. In large bowl combine gelatin and water. Stir until gelatin is dissolved. Set aside.
3. In blender or food processor combine cottage cheese and cream cheese. Cover and blend or process until smooth, stopping several times to scrape down sides. Whisk 1/2 cup of the cottage cheese mixture into the gelatin mixture. Whisk in remaining cottage cheese mixture until smooth. Fold in whipped dessert topping. Spoon filling over chilled crumb mixture.
4. Cover and refrigerate 8 to 24 hours or until filling is firm. To serve, cut in squares. Top with lime wedges. Makes 9 servings.

Creme Caramel dessert

 

 

 

 

 

 

 

 

 

Ingredients

• 1/3 cup sugar
• 2 medium oranges, lemons, or limes
• 3 cups half-and-half or light cream
• 2 3-inch cinnamon sticks, broken up
• 3 eggs
• 3 egg yolks
• 2/3 cup sugar
• 2 teaspoons vanilla
• Raspberry Sauce or Hot Chocolate Sauce (see recipes below)
• Fresh raspberries (optional)
• Fresh mint sprigs (optional)

Directions:

1. To caramelize the sugar: In a heavy medium skillet, cook the 1/3 cup sugar over medium-high heat until the sugar begins to melt, shaking skillet occasionally. Don't stir. Once the sugar starts to melt, reduce heat to low and cook about 5 minutes more or until all of the sugar melts and is golden brown, stirring as needed with a wooden spoon.
2. Remove skillet from heat and immediately divide the caramelized sugar among six 6-ounce custard cups, or pour caramelized sugar into a 9-inch flan pan or a 9x1-1/2-inch round baking pan. Working quickly, rotate cups or pan so sugar coats the bottom as evenly as possible. Cool the caramelized sugar.
3. For custard: Remove the peel from the oranges, lemons, or limes with a vegetable peeler. In a medium saucepan, heat the half-and-half, citrus peel, and cinnamon sticks over medium-low heat for 15 minutes or until tiny bubbles just form around the edge.
4. Meanwhile, whisk the eggs and yolks in a medium bowl until mixed. Gradually whisk in the 2/3 cup sugar and set aside.
5. Strain the half-and-half mixture; discard the citrus strips and cinnamon pieces. Slowly stir the hot half-and-half into the egg mixture. Stir in the vanilla. Place the prepared custard cups or the flan pan in a shallow roasting pan on an oven rack. Pour egg mixture into the custard cups or pan. Pour hot tap water into the roasting pan around the cups or pan to a depth of about 1/2 inch.
6. Bake dessert in a 325 degree F oven about 35 minutes for custard cups (45 minutes for flan pan) or until a knife inserted near center comes out clean. Cool 1 hour. Cover and chill for 2 to 24 hours.
7. To serve, unmold the flan by loosening the edges with a knife. Slip the end of knife down the sides of cup or pan to let in air. Carefully invert a dessert plate over a custard cup (or serving platter over pan); turn dishes over together to release custard. Spoon any of the caramelized sugar that remains in cup or pan on top. Serve with Raspberry Sauce or Hot Chocolate Sauce. If you like, garnish with fresh raspberries and mint sprigs. Makes 6 servings.
8. Raspberry Sauce: n a food processor or blender, combine 3 cups fresh red raspberries or one 12-ounce package frozen and thawed red raspberries or 3 cups fresh strawberries or 12 ounces frozen and thawed unsweetened strawberries, and 1 tablespoon sugar. Cover and process or blend until mixture is smooth. Strain sauce and discard seeds. Cover and chill until serving time or up to 5 days. Makes about 1-1/2 cups.
9. Hot Chocolate Sauce: In a heavy small saucepan, melt 3/4 cup semisweet chocolate pieces, and 1/4 cup butter over low heat, stirring constantly. Add 2/3 cup sugar; gradually stir in one 5-ounce can (2/3 cup) evaporated milk. Bring mixture to boiling; reduce heat. Boil gently on low 8 minutes, stirring frequently. Remove pan from heat. Cool slightly. Makes bout 1-1/2 cups.
10. Test Kitchen Tip: To make chocolate sauce ahead, prepare sauce. Cover; chill up to 5 days. Reheat slowly in a heavy saucepan, or transfer to a microwave-safe bowl; cook on 100 percent power (high) 30 to 60 seconds; stir.

Old Time Apple Pie

•pastry for 9-inch double crust pie


•6 cups sliced and peeled tart apples

•1/4 cup sugar

•1/2 cup light brown sugar, packed

•2 tablespoons flour

•1/4 teaspoon salt

•1/8 teaspoon nutmeg

•1/4 teaspoon finely grated lemon zest

•2 teaspoons lemon juice

•1 tablespoon butter, cut in small pieces


Directions:

1. Line a 9-inch pie pan with pastry. Mix next 8 ingredients and fill pie shell, laying apple slices flat. Dot with the butter. Roll out top crust and cut slits in several places for steam to escape. Moisten edges of crust well with cold water and adjust top crust. With fingers or fork, pinch two crusts together to make a tight seal around pie. Bake at 450° 15 minutes. Reduce heat to 350° and bake 40 to 50 minutes longer.

2. Pie Pastry Recipes (double for 2-crust pie)

Strawberry Cream Pie

•1 cup sugar


•6 tablespoons cornstarch

•1/2 teaspoon salt

•2 1/2 cups milk, scalded

•2 eggs, slightly beaten

•3 tablespoons butter

•1/2 teaspoon vanilla extract

•1 9-inch pastry shell, baked

•2 cups strawberries (1 pint), washed and hulled

•1 cup heavy cream, whipped and sweetened, or 2 cups (8 ounces) whipped topping

Directions:

1. In top of double boiler mix sugar, cornstarch, and salt; gradually add milk and cook over simmering water, stirring constantly, until thickened. Add a small amount of the hot mixture to the beaten eggs; whisk in quickly. Return egg mixture to hot sauce mixture in double boiler. Cook, stirring constantly, until thick. Remove from heat; add butter and vanilla extract. Cover and chill.

2. Pour chilled mixture into the baked pastry shell. Arrange halved strawberries over the filling. Chill. Spread with sweetened whipped cream or whipped topping just before serving. Garnish with more halved berries. Store leftovers, covered, in the refrigerator.

Banana Caramel Pie

•4 cans of sweetened condensed milk


•2 graham cracker crusts (KEEBLER)

•4 bananas

•1 large tub of Cool Whip

•4 Skor candy bars crushed


Directions:

1. To make caramel, follow one of the methods below and cool overnight. Slice bananas; place in crusts, reserving several slices for top. Add Skor candy, reserving some for garnish. Pour caramelized sweetened condensed milk over bananas. Top with cool whip and garnish with Skor candy pieces. Refrigerate for several hours and serve. Makes 2 pies

2. Banana caramel pie recipe shared by MaddyMoo

3. Boiling the cans to make caramel is NOT recommended, but here are alternatives:

4. Oven: Pour 1 can sweetened condensed milk into a 9-inch pie plate. Cover with aluminum foil and place in larger shallow pan. Fill the larger pan with hot water. Bake at 425° for about 1 1/2 hours, or until thick and caramel colored.

5. Stovetop: Pour sweetened condensed milk into top of double boiler; place over boiling water over low heat. Simmer for about 1 1/2 hours, or until thick and caramel-colored. Beat caramel until smooth.

Pear Pie

Cook Time: 35 minutes



Total Time: 35 minutesIngredients:

•pastry for 2-crust pie

•5 peeled, sliced fresh pears

•1 cup sugar

•1/4 cup flour

•1/2 teaspoon grated lemon peel

•1/2 teaspoon cinnamon

•1/8 teaspoon salt

•2 tablespoons fresh lemon juice

•2 tablespoons butter, cut in small pieces


Directions:

1. Line a 9-inch pie plate with pastry. Add the sliced pears. Combine sugar, flour, lemon peel, and seasonings; sprinkle over the pears. Drizzle with the lemon juice then dot with the butter. Make a lattice top; flute edges. Cover edge of pie with a strip of foil. Bake at 425° for 25 minutes. Remove foil and bake about 10 minutes longer.

2. To make a lattice top crust, cut rolled out dough into 1/2-inch-wide strips. Arrange 5 to 6 dough strips across top of filling. Form the lattice by arranging more dough strips at right angle to first set of dough strips, weaving the strips if you wish. Trim dough strips even with the overhang on bottom crust. Tuck ends of dough strips and overhang under; press to seal then crimp the edges.

Boston Cream Pie Cupcake

Serves 18

1 1/2 cup(s) all-purpose flour, plus more for tins


1 1/2 teaspoon(s) baking powder

1/2 teaspoon(s) salt

1/2 cup(s) whole milk

3 ounce(s) (6 tablespoons) unsalted butter, softened, plus more for tins

3 large eggs

1 cup(s) sugar

1 teaspoon(s) pure vanilla extract

Vanilla Cream

Chocolate-Ganache Glaze


Directions:

1.Preheat oven to 350 degrees. Butter and flour standard muffin tins. Whisk together flour, baking powder, and salt in a small bowl. Warm milk and butter in a saucepan over low heat.

2.Beat eggs and sugar with a mixer on high speed until thick and pale, about 5 minutes. Beat in dry ingredients.

3.Bring milk and butter to a boil. With mixer on low speed, add milk mixture to batter, and beat until smooth. Add vanilla. Divide batter among muffin cups, filling each halfway. Bake cupcakes until light gold, about 15 minutes. Let cool in tins for 10 minutes, then transfer to wire racks. Let cool.

4.Using a serrated knife, cut each in half horizontally. Spread 1 tablespoon Vanilla Cream on each cupcake bottom. Sandwich with top. Spoon Chocolate-Ganache Glaze over each, and serve immediately.

Apple Cream Cupcake

Serves 12

2 1/4 cup(s) all-purpose flour


2 teaspoon(s) baking soda

2 teaspoon(s) ground cinnamon

1/2 teaspoon(s) ground nutmeg

1 teaspoon(s) salt

1/2 cup(s) (1 stick) unsalted butter, softened

2 cup(s) sugar

2 large eggs

1 teaspoon(s) pure vanilla extract

4 cup(s) coarsely shredded apples, such as Macintosh (about 1 3/4 pounds)


Directions:


1.Preheat oven to 350 degrees. Line 2 standard muffin tins with paper liners; set aside. Whisk together flour, baking soda, cinnamon, nutmeg, and salt in a medium bowl; set aside.

2.Put butter and sugar into the bowl of an electric mixer fitted with the paddle attachment; mix on medium-high speed until pale and fluffy, about 5 minutes. Mix in eggs and vanilla. Reduce speed to low; mix in apples. Add flour mixture; mix, scraping down sides of bowl as needed, until just combined.

3.Divide batter among lined cups, filling halfway; bake until tops are springy to the touch, 18 to 20 minutes. Remove cupcakes from tins; transfer to a wire rack; let cool completely.

4.For fondant leaves: To tint the fondant the desired color, use a toothpick to dab on food coloring, and then knead it in with your hands. Roll out the fondant to 1/4 inch thick, and dust with confectioners' sugar to prevent sticking. Cut out shapes with a 2-inch leaf-shaped cutter. Gently press the backside of a knife down the center of each leaf to create a vein. Bend leaves slightly and place in an empty egg carton to shape. Let the leaves dry overnight. For 24 cupcakes, you will need 1 pound of fondant.

Buttermilk Orange Cupcake

Serves 60

Cupcakes:


1/2 cup butter or margarine, softened

1 cup granulated sugar

2 eggs

1 teaspoon baking soda

2 cups flour

1/4 teaspoon salt

2/3 cup buttermilk


Directions:

1. Cream butter and sugar, adding eggs one at a time. Sift in dry ingredients alternately with buttermilk. Fill greased miniature muffin pans less than 1/2 full. Bake at 375 degrees F for 12 minutes. As soon as removed from oven, add sauce.



Orange Sauce:

Juice of 2 oranges

Grated rind of 1 orange

1 cup granulated sugar


Directions:

1. Mix and cook ingredients until sugar is dissolved. Spoon 1 teaspoon orange sauce over each cake when removed from oven but still in pans. After adding sauce, let cupcakes cool in pans, then remove. Serve warm or cold.

Peaches 'n' Cream Cheesecake Cupcakes

Serves 18

Peach Mango Topping:


2 cups peeled, chopped fresh ripe peaches, divided

1/2 cup mango juice

1/3 cup granulated sugar

2 1/2 tablespoons cornstarch


Directions:

1. Combine 1 cup peaches, mango juice, sugar and cornstarch in a medium saucepan. Cook and stir over medium heat until mixture bubbles and thickens. Cool for 10 minutes, then add the remaining 1 cup peaches. Set aside.


Cheesecake:

24 ounces cream cheese, softened

5 eggs

1 teaspoon vanilla extract

1 teaspoon almond extract

1 cup granulated sugar


Directions:

1. Heat oven to 300 degrees F.



2. Combine all cheesecake ingredients in a mixing bowl and beat on medium speed with electric mixer until smooth. Place paper baking cups into muffin tins and fill cups 2/3 full with cheesecake batter. Bake for 40 minutes.

Sour Cream Filling:

1 cup sour cream

3 tablespoons granulated sugar

1 teaspoon vanilla extract


Directions:

1. Mix sour cream filling ingredients in a small mixing bowl using a spoon. When the cupcakes sink in the middle, place a scant tablespoon of sour cream mixture in the middle of each one. Place back into the oven for 5 more minutes. Remove from oven and cool.



2. When cool, spoon about 1 1/2 to 2 tablespoons of Peach Mango Topping over the top of the sour cream filling on each cupcake and refrigerate.

Lemon Meringue Cupcake

Serves 12

1 stick unsalted butter, at room temperature


1/2 cup granulated sugar

2 eggs

1 cup self-rising flour

grated peel and freshly squeezed juice of 1 unwaxed lemon

3 tablespoons jarred lemon curd
 
 
Directions:
 
1. Preheat the oven to 350F.




2. Beat the butter and sugar together in a bowl until pale and fluffy, then beat in the eggs, one at a time. Sift the flour into the mixture and fold in, then stir in the lemon peel and juice.



3. Spoon a good dollop of the mixture into each paper liner and make an indentation in the center with the back of a teaspoon. Drop in a dollop of lemon curd, then top with the remaining cake mixture. Bake in the preheated oven for about 17 minutes until risen and golden. Transfer to a wire rack to cool.



To decorate:


3/4 cup granulated sugar

2 egg whites

a 12 cup cupcake pan, lined with paper liners

a piping bag, fitted with a star tip (optional)

To decorate, put the sugar and egg whites in a bowl and set over a saucepan of simmering water. Beat constantly for about 5 minutes until the mixture is thick and glossy and stands in peaks. Use the piping bag fitted with a star tip to pipe a whirl onto the top of each cupcake or swirl the meringue over the cupcakes using a spoon. The frosting will firm up as the cupcakes sit, so for a soft meringue, let set for at least 30 minutes, and for a firm one, let set for at least 3 hours.

Chocolate Ganache Cupcakes

1/4 pound unsalted butter, at room temperature


1 cup sugar

4 extra-large eggs, at room temperature

11 fluid ounces Hershey's chocolate syrup

1 tablespoon pure vanilla extract

1 cup all-purpose flour

1 teaspoon instant coffee granules

For the ganache:

nocoupons

1/2 cup heavy cream

8 ounces good semisweet chocolate chips

1/2 teaspoon instant coffee granules
 
Directions:
 
1. Preheat the oven to 325 degrees F. Line a muffin pan with paper liners.




2. Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment until light and fluffy. Add the eggs, 1 at a time. Mix in the chocolate syrup and vanilla. Add the flour and coffee granules and mix until just combined. Don't overbeat, or the cupcakes will be tough.



3. Scoop the batter into the muffin cups and bake for 30 minutes, or until just set in the middle. Don't overbake! Let cool thoroughly in the muffin pan.



4. For the ganache, cook the heavy cream, chocolate chips, and instant coffee in the top of a double boiler over simmering water until smooth and warm, stirring occasionally.



5. Dip the tops of the cupcakes into the ganache. Do not refrigerate.

Strawberry and Mascarpone Cupcakes

Serves 12

1 box vanilla cake mix (like Duncan Hines Moist Deluxe French Vanilla cake)

1 (8-ounce) container mascarpone cheese, chilled

1/2 cup thawed and drained frozen strawberries

1/4 cup sugar, plus 1/2 cup

1 tablespoon lemon juice

1/4 cup water

1 teaspoon vanilla extract

2 cups confectioners' sugar 

 

Special equipment: 1 muffin tin

Directions:


1. Make the cupcakes according to package instructions. Lightly grease the muffin tin and fill the batter almost to the rim of each muffin cup. Bake according to package directions and let cool.


2. In a food processor combine the mascarpone cheese, strawberries, 1/4 cup sugar, and lemon juice. Process the mixture until smooth. Transfer the strawberry mixture to a pastry bag fitted with a small tip. Push the tip gently into the bottom of a cupcake and squeeze in the strawberry mixture until the cupcake plumps. Continue with the remaining cupcakes.


3. In a small saucepan bring the 1/2 cup sugar, water, and vanilla extract to a simmer over medium heat. Simmer until the sugar is dissolved. In a medium bowl combine the vanilla syrup with the confectioner's sugar. Stir until smooth. Working quickly, use a rubber spatula spread the icing on the top of the cupcakes. If the icing begins to firm up, place in the microwave for a few seconds to warm up again.



Peach, Citrus and Honey Cake

Serves 8


1 pound/450 g ripe peaches (about 2 large), pitted and each cut into 8 wedges

1/4 cup/55 ml fresh lemon juice

3 tablespoons/35 ml fresh lime juice

2 tablespoons/40 g orange blossom honey

1 tablespoon/15 g unsalted butter

For the cake:

Nonstick cooking spray

¾ cup/100 g all purpose flour

1 teaspoon/5 g baking powder

Pinch of salt

1½ sticks (¾ cup/170 g) unsalted butter, room temperature

¾ cup/150 g granulated sugar

2 tablespoons/5 g grated lemon peel

1 tablespoon/2 g grated lime peel

4 large eggs

Powdered sugar, for dusting

Heavy whipping cream, for drizzling

Method:

To prepare the peaches:



1. Stir all the ingredients in a heavy-based large saucepan over high heat for 5 minutes or until the peaches soften slightly and the juices thicken. Transfer the peach mixture to a baking sheet and cool completely.

To make the cake:



1. Preheat the oven to 350°F/180°C. Spray a 9-inch/23-cm-diameter springform cake pan with nonstick cooking spray. Line the bottom of the pan with parchment paper.



2. Whisk the flour, baking powder and salt in a medium bowl to blend. Set aside. Using an electric mixer, beat the butter, sugar, lemon peel and lime peel in a large bowl until light and fluffy. Add the eggs one at a time, beating well after each addition before adding the next.



3. Add the flour mixture and mix just until blended. Transfer the batter to the prepared cake pan. Arrange the peaches in a single layer atop the cake. The peaches will sink as the cake bakes, so it is not important that they be arranged decoratively atop the cake.



4. Bake for 10 minutes, then reduce the heat to 300°F/150°C and continue baking for a further 1 hour or until a small metal skewer comes out clean when inserted into the center of the cake and the cake is golden brown on top and beginning to pull away from the sides of the pan. Transfer the cake pan to a rack and cool for 30 minutes.

To serve:



1. Run a small sharp knife around the sides of the pan to loosen the cake from the pan. Remove the pan sides from the cake. Transfer the warm cake to a platter and dust with powdered sugar. Cut the cake into wedges and serve warm, drizzling the cream over each slice.

Chocolate Truffles

100g Lindt 85% cocoa dark chocolate

1 carton- President whipping cream

Hershey's cocoa powder

Directions:

1. Break 100g chocolate into chunks in a mixing bowl

2. Boil whipping cream. When cream comes to a boil, remove from heat and pour into bowl. Add 1 tbs liquer - Bailey's 100ml (Or Rum)

3. Stir mixture till smooth and allow to cool a little. Refrigerate 2 - 3 hrs

4. Use a melon scooper to scooop out bite size balls from softly firm chocolate mixture. Use hands to quickly roll blobs into spheres

5. Dust choc balls in plate of sifted cocoa powder and pop into pretty paper cases