Oiling your wooden chopping board is super quick and easy. It’ll make sure your board lasts a long time without cracking and breaking.
This is my favorite board oil:
Boos Mystery Oil – http://amzn.to/1OWelFc
Cream
How to Make a German Sour Cream Apple Cake
This is a great recipe for apples and the sour cream custard compliments them beautifully.
Buy your equipment here:
Springform Pan 9inch – http://amzn.to/1vDztt2
Apple Corer – http://amzn.to/11OM0xT
Apple Peeler – http://amzn.to/1w0JXVw
Wusthof Santoku 7” with sharpener – http://amzn.to/1FLbvze
Cooling rack – http://amzn.to/1tIsHwU
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
Dried breadcrumbs
½ cup Whipping Cream
2 Eggs
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.
How to Make Delicious Little Shortcakes for Strawberries and Cream
This is a quick and easy recipe for shortcakes. Perfect for strawberries and cream!
Buy equipment you need here:
Cookie Sheet – http://amzn.to/1A9Gim9
Baking Parchment Roll – http://amzn.to/1vDu70Y
Wire Rack – http://amzn.to/1tIsHwU
Ingredients:
2 cups flour
1 tbsp baking soda
2 tbsp sugar
1/2 – 3/4 tsp salt
3 tbsp butter, cold
3 tbsp shortening
3/4 cup buttermilk
– Preheat oven to 450ºF.
– Whisk flour, baking powder, sugar and salt in a large bowl.
– Cut in butter and shortening.
– Stir in buttermilk with a fork until just holding together.
– Turn out onto work surface and gently knead a few times to combine.
– Roll or pat out dough to about 3/4 inch thick and cut into desired shapes.
– Bake 12-15 min or until light golden on top.
– Cool on wire rack.
How to Make Coconut Cream/Custard Cupcake
This is a lovely subtle coconut cupcake. There is coconut and coconut milk in the cupcake and cream/custard filling. If you would like a stronger coconut flavor, you can add some coconut extract to the batter. I also love the toasted coconut on the top. I’ve added some gelatin to the whipped cream topping to help stabilize it. If it’s not too hot out and you’re eating these right away, then you can just use regular whipped cream.
Buy equipment you need here:
Cupcake Pan – http://amzn.to/1vLfdo8
White Cupcake Liners – http://amzn.to/1rSzdXH
Disposable Piping Bags – http://amzn.to/1wdJUoC
Wilton #1M #2A #2D Tips – http://amzn.to/1yc11mv
Ingredients for Custard/Cream:
3/4 cup Coconut Milk
3/4 cup Half & Half
3 Egg Yolks (save the whites for the cupcakes)
1/3 cup Sugar
2 tbsp Cornstarch
1/2 tbsp Butter
3/4 cup Flaked Sweetened Coconut
3/4 tsp Vanilla Extract
1/8 tsp Salt
Method:
– Whisk coconut milk, half & half and egg yolks in a jug. Set aside.
– In a heavy-based saucepan, mix sugar and cornstarch. Over medium-low heat, slowly whisk in egg/milk mixture.
– Stirring constantly with a wooden spoon, bring to a boil and boil for 1 min.
– Remove from heat and stir in butter, vanilla, salt and flaked coconut.
– Place cling film or plastic wrap on the surface to prevent a skin from forming. Cool completely.
Note: I remove the custard to a bowl to cool. If needed, you can place the bowl in an ice bath to cool more quickly.
Ingredients for Cake:
2 1/4 cups Flour
1 1/2 cups Sugar
2 1/2 tsp Baking Powder
1 tsp Salt
3/4 cup Coconut Milk
3/4 cup Shortening
1 tsp Vanilla Extract
1/2 tsp Almond Extract
3 Egg Whites
1 cup Flaked Sweetened Coconut
1-2 cups Flaked Sweetened Coconut, for toasting
Method:
– Preheat oven to 350ºF. Line 2 – 12 cup cupcake pans with cases.
– Mix together flour, sugar, baking powder, salt, coconut milk, shortening, vanilla extract and almond extract on low and then increase to high until light.
– Add in flaked coconut.
– In a separate bowl, whip egg whites until stiff peaks form.
– Gently fold egg whites into batter.
– Evenly divide batter between cupcake cases.
– Bake for 20 – 25 min. until golden brown or toothpick inserted comes out clean.
– Cool in pans for 10 min. before removing to wire rack to cool completely.
– Place coconut for toasting on a baking tray and bake until lightly golden brown.
Ingredients for Stabilized Whipped Cream:
2 tsp Gelatin
8 tsp Cold Water
2 cups Whipping Cream
1/2 cup Confectioner’s Sugar
Method:
– In a small saucepan, sprinkle gelatin over water. Let sit 5 min.
– Over a low heat, stir to dissolve gelatin.
– Cool to room temp. Make sure gelatin doesn’t set.
– Whip cream and confectioner’s sugar until soft peaks form. Slowly add gelatin to whipped cream.
To assemble cupcakes:
– cut a small hole in the top of each cupcake.
– Fill hole with some custard (placing custard in a piping bag makes this very easy and quick).
– Cover top of cupcake with whipped cream (I use a Wilton 1M nozzle in a piping bag).
– Sprinkle toasted coconut over top.
Note: If you’re not eating these right away, then keep them refrigerated.
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