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

   
  
  

  
  
  
  

 

Quick chicken casserole recipe

Ingredients:

• 2 tbsp olive oil
• 1kg chicken breast, cut into large pieces
• 2 x 425 condensed cream of chicken soup
• 1 cup chicken stock
• 500g chunky frozen vegetables
• 1 tbsp thyme dried or fresh
• 2 tbsp parsley, chopped

Method:

Preheat oven to 200°C.

In a frying pan, heat the olive oil and fry the chicken until it is slightly browned on the edges.

Add the stock and soup with the thyme and mix.

Stir in the frozen vegetables. Bring to the boil and pour into a casserole dish.

Bake for 45 minutes. Sprinkle with chopped parsley to garnish.

Notes:

• I have added the whole bag (1kg) of chunky frozen vegetables with an extra cup of stock to this recipe and it still works out well.
• If you have some bacon you can fry it with the chicken.
• The thyme is a the perfect accompaniment to this chicken.
• This recipe was created by Jennifer Cheung for Kidspot, New Zealand's best recipe finder.

Source:http://www.kidspot.co.nz/recipes-for+3031+24+Chicken+Quick-chicken-casserole.htm

 

Cheddar is better…especially with this cheesy baked chicken recipe!

We already know cheese makes everythang betta, but hunkloads of cheddar on chicken? Yes puh-lease. We’ll take a whole batch of this Crispy Cheddar Chicken!


Pull together these ingredients, most of which you prolly already have in your pantry and fridge. Booyeah, baby! It’s a pantry meal extraordinaire!


Slice chicken breasts into three pieces. This will help your recipe cook more quickly, and make it easy to serve up the perfect serving sizes for tots and adults sitting at your dinner table tonight.

Gather three loaf pans filled with milk, sharp cheddar, and Progresso breadcrumbs. I tossed a bit of extragarlic salt into the breadcrumbs, just to add that extra pop of flava.


It gets easy peasy from here on out. Like, caveman easy. Check it… Dip chicken in milk.


Dip chicken in cheese.


Dip chicken in breadcrumbs.
Hit chest like ape. You so cool.


Now toss those pretty little chicken pieces onto a parchment-lined baking sheet. And….


Bake those babies until golden brown and purty as a picture.While baking, toss a can of Progresso Recipe Starters, Three Cheese edition, and simmer it all up until hot and reduced in halfsies.


Top chicken with cheese sauce. Grab fork. Feed mouth. Grunt with cheddar pleasure.

Prep Time: 15 minutes

Total Time: 50 minutes

Servings: 4 servings

 source:http://quick-dish.tablespoon.com/2013/01/15/crispy-cheddar-chicken/

Chocolate Cupcakes

 

Ingredients:

• 3 oz. unsweetened chocolate, melted
• 1 cup flour
• 1 tsp. baking powder
• 1/2 cup butter, softened to room temperature
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 2 large eggs
• 1/2 cup sour cream
• 1 tsp. vanilla

Preparation:

1. Preheat oven to 350 degrees F. Line muffin tins with cupcake liners.


2. Melt chocolate in a double boiler and cool to room temperature.


3. Sift together flour and baking powder.


4. With an electric mixer, beat butter until fluffy. Beat in sugars until creamy.


5. Add eggs, one at a time, beating well after each addition.


6. Add half the flour and half the sour cream. When that is incorporated, beat in the remaining flour, sour cream and vanilla.


7. Fill prepared cupcake liners two-thirds full. Bake 18-25 minutes, until a toothpick inserted in the center comes out clean.


8. Cool 10 minutes before icing. Frost with cream cheese frosting.

 

 

 

Source:http://kidscooking.about.com/od/desserts/r/chocolatecupcak.htm