Gooey cookies

 

 

• Makes: 10
• Prep time: 30 mins
• Cooking time: 12 mins
• Total time: 42 mins
• Skill level: Easy peasy
  
  

  Ingredients

  • 100g (3½oz) butter, softened
  • 125g (4oz) light muscovado sugar
  • Yolk from 1 med egg
  • 125g (4oz) plain flour
  • 30g (1oz) cocoa powder
  • ½ tsp bicarbonate of soda
  • 100g bar dark chocolate (50-70% cocoa solids), roughly chopped
  • 60g (2oz) pecan nuts, chopped
  • 2 baking sheets, lined with Teflon sheet

   

  Method

  1. Cream the butter and sugar together until light and fluffy. Beat in the egg yolk, then sift in the flour, cocoa and bicarbonate of soda and mix well. Cool for 5 mins.
  2. Add the chopped chocolate and nuts. Chill the mixture while the oven heats up to Gas Mark 5 or 190°C.
  3. Divide the mixture into 10 and roll each portion into a ball. Arrange, spaced apart on the baking sheets and then press them to flatten them to about 1.5cm (½in) thick. Bake for 10-12 mins until risen and cracked but still a bit soft and gooey.
  4. Cool for 5 mins, then transfer to a wire rack to cool.

  
  
  
  
  

  Source:http://www.goodtoknow.co.uk/recipes/524421/gooey-cookies

   
  
  

   
  

 

Hummingbird Bakery raspberry cheesecake brownie

 

 

• Makes: 12
• Prep time: 1 hr
• Cooking time: 50 mins
• Total time: 1 hr 50 mins
• Skill level: Master chef

  Ingredients

  Brownie ingredients:
• 200g dark chocolate, roughly chopped
• 200g unsalted butter
• 250g icing sugar
• 3 eggs
• 110g plain flour

Cheesecake ingredients:

• 400g cream cheese
• 150g icing sugar
• ½ teaspoon vanilla extract
• 2 eggs
• cream topping
• 300 ml whipping cream
• 100g icing sugar
• 150g raspberries, plus extra to decorate
• 33 x 23 x 5-cm baking tray, lined with greaseproof paper

Method

For the brownie:

1. Preheat the oven to 170°C (325°F) Gas 3.
2. Put the chocolate in a heatproof bowl over a pan of simmering water (do not let the base of the bowl touch the water). Leave until melted and smooth.
3. Put the butter and sugar in a freestanding electric mixer with a paddle attachment and beat until all the ingredients are well incorporated.
4. Add the eggs one at a time, mixing well and scraping any unmixed ingredients from the side of the bowl with a rubber spatula after each addition.
5. Gradually beat in the flour, mixing well after each addition, then turn the mixer up to high speed and beat for a little longer until you get a smooth mixture.
6. Slowly pour in the melted chocolate and mix thoroughly. Pour into the prepared baking tray and smooth over with a palette knife.

For the cheesecake:

1. Put the cream cheese, sugar and vanilla extract in a freestanding electric mixer with a paddle attachment and beat on slow speed until smooth and thick. Add one egg at a time, while still mixing. Scrape any unmixed ingredients from the side of the bowl with a rubber spatula after each addition. The mixture should be very smooth and creamy.
2. The mixer can be turned up to a higher speed at the end to make the mix a little lighter and fluffier, but be careful not to overmix, otherwise the cheese will split. Spoon on top of the brownie and smooth over with a palette knife.
3. Bake in the preheated oven for 30–40 minutes, or until the cheesecake is firm to the touch and light golden around the edges. The centre should still be pale. Leave to cool completely, then cover and refrigerate for 2 hours, or overnight if possible.

For the cream topping:

1. Put the cream, sugar and raspberries in a freestanding electric mixer with a whisk attachment and beat until firm but not stiff.
2. Turn the brownie out onto a board and turn the right way up.
3. Spread the topping evenly over the brownie and decorate with more raspberries.

Source:http://www.goodtoknow.co.uk/recipes/433316/Hummingbird-Bakery-raspberry-cheesecake-brownie

 

Red Velvet Cupcakes with Cream Cheese Frosting

 

Ingredients:

For the Cupcakes:
4 tablespoons unsalted butter, at room temperature
¾ cup granulated sugar
1 egg
2½ tablespoons unsweetened cocoa powder
3 tablespoons red food coloring
½ teaspoon vanilla extract
½ cup buttermilk
1 cup + 2 tablespoons all-purpose flour
½ teaspoon salt
½ teaspoon baking soda
1½ teaspoons distilled white vinegar
For the Cream Cheese Frosting:
4 ounces butter, at room temperature
4 ounces cream cheese, at room temperature
2½ cups powdered sugar
1 tablespoon vanilla extract

Directions:

1. Preheat oven to 350 degrees F. Line a standard muffin/cupcake pan with liners.
2. On medium-high speed, cream the butter and sugar until light and fluffy, about 3 minutes. Turn the mixer to high and add the egg. Scrape down the bowl and beat until well incorporated.
3. In a separate small bowl, mix together the cocoa powder, vanilla extract and red food coloring to make a thick paste. Add to the batter and mix on medium speed until completely combined. You may need to stop the mixer to scrape the bottom of the bowl, making sure that all the batter gets color.
4. Reduce the mixer speed to low and slowly add half of the buttermilk. Add half of the flour and mix until combined. Scrape the bowl and repeat the process with the remaining milk and flour. Beat on high until smooth.
5. Again, reduce the mixer speed to low and add the salt, baking soda and vinegar. Turn to high and beat for another couple of minutes until completely combined and smooth.
6. Divide the batter evenly between the cupcake liners and bake for about 20 minutes, or until a thin knife or skewer inserted into the center of the largest cupcake comes out clean.
7. Cool for 10 minutes and then remove cupcakes from the pan and place them on a cooling rack to cool completely before frosting.
8. To make the frosting: Using the whisk attachment, whip the butter and cream cheese on high speed for about 5 minutes, scraping the bowl down as necessary. Reduce the speed to low and slowly add the powdered sugar until all is incorporated. Add the vanilla and mix to combine. Increase the speed to medium high and whip for a few minutes until the frosting is light and fluffy, scraping the bowl as necessary.

Source:http://www.browneyedbaker.com/2010/11/08/red-velvet-cupcakes-cream-cheese-frosting/

Vanilla cookies

 

 

• Makes: 15-25
• Prep time: 15 mins
  (plus 15 mins chilling)
• Cooking time: 20 mins
  (plus cooling time)
• Total time: 35 mins
  (plus chilling and cooling time)
• Skill level: Easy peasy
  
  
  Ingredients

  
  

  • 125g (4oz) unsalted butter, softened
  • 150g (5oz) caster sugar
  • Pinch of salt
  • Few drops of vanilla extract
  • 1 medium egg
  • 250g (8oz) plain flour

   

  You will also need:
  

  • Baking sheets, lined with non-stick liners or baking parchment

  
  

  Method

  1. Set the oven to 160°C/320°F/Gas Mark 3.
  2. Cream together the butter, sugar, salt and vanilla extract until the mixture is light and fluffy. Beat in the egg and then the flour until the mixture binds together to form a dough. If the dough is very soft, wrap it in a plastic bag and chill it until it’s firm enough to roll out.
  3. Roll the dough out on a lightly floured surface to about 3-4mm (nearly ¼in) thick and use cutters to cut out shapes, re-rolling trimmings as necessary until all the dough is used.
  4. Place the cut-out shapes on the lined baking sheets. If there is time, chill the shapes for 10-15 mins before baking.
  5. Bake the biscuits in the centre of the oven for 15-20 mins, or until the cookies start to turn golden at the edges. Remove the baking sheets from the oven.
  6. Leave the cookies to cool for a few mins on the baking sheets, then transfer them to a wire rack to cool completely and decorate as you wish.
  7. To freeze: The cold cookies may be packed into a plastic container and frozen for up to 3 months. After defrosting, they may be “refreshed” in a hot oven for a few mins to re-crisp them.

  
  
  
  
  
  

  Source:http://www.goodtoknow.co.uk/recipes/532278/vanilla-cookies