This is a great recipe for a last minute fruitcake. It’s nice and moist and only takes a day to make! Substitute your favorite dried fruits, nuts, and liqueur.
Makes a 9″ round or 8″ square.
2½ lbs Mixed dried fruit/glace fruit
2 sticks + 2 tbsp Butter
1¼ cups Brown sugar
1 tbsp Corn syrup
½ lemon, juice and zest
¼ tsp Nutmeg
¼ tsp Allspice
¼ tsp Cloves
¼ tsp Salt
1 tsp Cinnamon
½ tsp Curry powder
2½ oz Blanched almonds, chopped
¾ cup Brandy
1 tbsp Cornflour
2 cups Flour
1 tsp Baking powder
1 tsp Baking soda
– Preheat oven to 320ºF/160ºC.
– Line baking pan with baking parchment. If using a regular baking pan, wrap some newsprint or parcel paper around the outside of the pan and secure with baking twine.
– In a large pot, bring fruit, butter, brown sugar, and corn syrup to a boil, stirring constantly.
– Once bubbling, add in lemon zest, lemon juice, nutmeg, allspice, cloves, cinnamon, curry powder, salt, almonds, and brandy.
– Simmer for 10 min, stirring constantly.
– Remove from heat and cool completely.
– Once cool, stir in corn flour.
– Mix in eggs, then flour, baking powder, and baking soda.
– Scrape into prepared pan.
– Bake at 320ºF/160ºC for 30min. Then reduce temperature to 250ºF/120ºC and bake for 3½ hrs or until done.
A giant chocolate chip cookie all in one skillet! This is a fun and easy way to serve a chocolate chip cookie anytime.
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This is my original chocolate chip cookie recipe:
And here is the slightly modified one from the video:
2 1/8 cups Flour
1/2 tsp Salt
1/2 tsp Baking soda
1 1/2 sticks Butter
1 1/2 cups Brown sugar
2 tsp Vanilla
1 x 12oz bag (about 2 cups) Chocolate chips
– Preheat oven to 350ºF/180ºC.
– Melt butter in 10″/25cm skillet over medium heat.
– Add sugar and stir until smooth, but not completely dissolved.
– Turn off heat and let butter and sugar mixture cool to room temperature.
– Once cooled, mix in eggs and vanilla.
– Stir in flour, salt, and baking soda.
– Stir in chocolate chips.
– Bake in skillet for 30-40min.
– Cool and serve in skillet.
Here are 3 more of the tips I like to use to decorate cupcakes and cakes. They’re lots of fun to use, so play around and be creative with your designs!
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Cupcake pan – http://amzn.to/1vLfdo8
Silver cupcake liners – http://amzn.to/1v8iYQK
Wilton food coloring gels – http://amzn.to/12k2X3h
Wilton Disposable Piping Bags – http://amzn.to/1wdJUoC
Wilton Clear Vanilla – http://amzn.to/1FJiPLI
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This is a very lemony cake made with polenta, grounds almonds, and ricotta. A lemon syrup is then poured over the warm cake to give a sweet lemony tang and moistness. More lemon flavor is added with the buttercream and even more lemon sweetness is added with the sugared lemon zest on the top.
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Buy your Lemon Zester – http://amzn.to/1y7VbCx
Cake and syrup recipe originally from http://www.wheat-free.org/wheat-gluten-free-lemon-ricotta-cake-recipe.html
2 sticks Butter
1 cup Sugar
3 Eggs, beaten
1 cup Ricotta Cheese
1½ cups Ground Almonds
½ cup Polenta
1 tsp Baking Powder
– Preheat oven to 350ºF and line a 9″ springform pan.
– In a mixer, cream butter and sugar.
– Mix in eggs.
– Mix in ricotta, almonds, polenta, and baking powder until well combined.
– Scrape into lined pan and bake for 1-1½ hrs or until a toothpick inserted comes out clean. Cake will be a golden brown on top.
– While cake is baking make Lemon Syrup and Sugared Lemon Zest.
– Once cake is cooked, remove from oven and leave in tin. Pour or brush cake with Lemon Syrup while cake is still warm. Leave to cool completely.
– Remove cake from tin and spread or pipe Lemon Buttercream over the top. Garnish with Sugared Lemon Zest.
½ cup + 1 Tbsp Sugar
1 Lemon, juice and zest
2 Lemons, juice
– Place sugar, lemon juice (3 lemons total), and water into a saucepan.
– Heat over medium-high heat until it begins to boil. Boil for about 5min. or until slightly syrupy.
– Remove from heat and add zest. Set aside until cake is ready.
– Brush over warm cake.
4 Tbsp Butter, softened
1 Lemon, juice
1½ cups Confectioner’s Sugar
– Beat butter and sugar, adding enough lemon juice to reach desired consistency.
– Spread or pipe onto cooled cake.
Sugared Lemon Zest:
2-3 Tbsp sugar
– Use a zester to remove zest from lemons.
– Toss in sugar to coat.
– Garnish finished cake.
This is a great pumpkin spice cake recipe. I’m making mini cupcakes, but you can also make a cake, loaf, standard size cupcakes – just remember to adjust the cooking time.
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Buy your mini cupcake liners here – http://amzn.to/1wgm7EG
For the pumpkin spice mini cupcakes:
1 cup white sugar
1 cup brown sugar
1 cup vegetable shortening
1 can (15oz) pumpkin puree
1 tsp vanilla extract
3 cups flour
1½ tsp baking powder
¾ tsp baking soda
2 tsp ground cinnamon
1 tsp ground ginger
½ tsp ground nutmeg
½ tsp ground allspice
½ tsp ground cloves
½ tsp salt
– Preheat oven to 350ºF/180ºC. Line mini muffin tins with paper cases.
– In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, allspice, and cloves. Set aside.
– In bowl of mixer, stir sugars together. Add shortening and mix until combined.
– Add eggs and mix.
– Add pumpkin and mix well.
– Mix in vanilla extract.
– Stir in flour mixture.
– Spoon mixture into muffin tins and bake for 10-15min or until toothpick inserted comes out clean.
– Cool in tins for about 10min and then cool completely on wire rack.
For the caramelized pecan topping:
1 cup pecans
2 tbsp packed brown sugar
2 tbsp maple syrup
– Cook pecans in a saucepan until lightly toasted and fragrant.
– Add sugar and syrup and stir constantly until caramelized.
– Pour onto a baking sheet lined with parchment and cool completely.
– Pulse in mini chopper/food processor until desired coarseness. You can also chop nuts by hand with a knife.
For the buttermilk buttercream icing:
2 sticks butter
1 lb confectioner’s sugar
1/4 cup buttermilk
– Mix together until light and fluffy.
– Pipe onto cupcakes and sprinkle with pecan topping.
This is a great recipe for apples and the sour cream custard compliments them beautifully.
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Apple Corer – http://amzn.to/11OM0xT
Apple Peeler – http://amzn.to/1w0JXVw
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Ingredients for 1-2-3 Dough:
1 cup Sugar
2 cups Butter
3 cups Flour
1 Egg, beaten
– Mix flour and butter together until roughly combined.
– Mix in sugar.
– Add egg
– Wrap in plastic wrap and chill for about 1 hr.
Ingredients for Cake:
½ recipe 1-2-3 Dough
4-5 Apples, peeled, cored, and halved
½ cup Whipping Cream
1 cup Sour cream
1 tbsp Corn starch
½ cup Sugar
½ tsp Vanilla
– Preheat oven to 375ºF/190ºC and grease and flour a 9″ springform pan.
– Press dough into bottom and sides of pan. Dough should come about ¾ up the side of the pan.
– Sprinkle enough breadcrumbs to cover the bottom.
– Score the top of each apple and arrange in pan with scored side up, adding pieces to fill in the holes.
– Combine whipping cream, eggs, sour cream, corn starch, sugar, and vanilla.
– Pour over apples and bake for 1-1½ until a knife inserted in the middle comes out clean.
– Cool on wire rack in tin.
This is a great tool to help speed up your cake decorating. It makes a string of pearls/beads that you can quickly apply to your cake. The mold I have is 8mm, but they come in all different sizes to suit your cake.
I bought mine from NY Cake: http://www.nycake.com/siliconebeadmakerroses11cavities-1-1-1-1-1-1-1-1-1-1-1-1.aspx. If you search on their website for ‘silicone bead’, then all the different options come up.
You can also buy them here:
Silicone Bead Mold 8mm – http://amzn.to/1FK5zop