newstreusel1

To be honest, I’m not familiar with streusel.  I saw the recipe for rhubarb and apple streusel and I was curious.  Hubby is not a fan of rhubarb so I substituted it for fresh raspberries instead.

I’m glad I tried it because it was well accepted by the family.  I like the spongey cake at the base, tangy taste of the fruit, then the sweet streusel topping.

Definitely will be making this one again.

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recipe:

  • 100g softened butter
  • 110g caster sugar
  • 1 egg yolk
  • 100g plain flour, sifted
  • 35g self raising flour, sifted
  • 1 tbs custard powder
  • 1 punnet fresh raspberries (125g)
  • 2 large granny smith apples, peeled and sliced thinly
  • 2 tbs honey
  • 1 1/2 tsp orange zest

streusel:

  • 75g plain flour
  • 35g self raising flour
  • 75g brown sugar
  • 1/2 tsp cinnamon
  • 80g chopped butter
  1. Make the streusel:  Using a food processor, blend the flours, sugar and cinnamon until combined.  Add the butter and process again until ingredients come together.  Wrap in cling film and freeze.
  2. Preheat the oven to 180degC (160degC fanforced)
  3. Line a lamington pan (20cm x 30cm) with baking paper
  4. Beat the butter, sugar and egg yolk in a bowl until light and fluffy
  5. Stir in the flours and custard powder.  Press the mixture over the base of the pan.
  6. Bake the base for about 20 mins.  Cool for 15 mins.
  7. Meanwhile, in a saucepan cook the apple, honey and orange zest, stirring occasionally until the apples are tender.  Turn off the heat then add the raspberries.  Cool for 15 mins.
  8. Spread the apple and raspberry mixture over the base then coarsely grate the streusel over the fruit.
  9. Bake for about 15 mins.

newstreusel3

Bon Appetite,

Cherrie

Triple Choc Fudge and Cherry Baked Cheesecake

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Cookies!

I love all kinds of cookies.  Not only do I love to eat them, I also love to bake with it.

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This recipe using Byron Bay Cookies Triple Choc Fudge is amazing.  The fudge cookies gives the cheesecake a fudgey-ness that makes the cheesecake very decadent.  Please try!  If you have any left over filling, like I did, simply place it in the fridge and let it set just like mousse.  Best eaten with a spoon straight out of the fridge :)

Ingredients:

480g Byron Bay Cookies Triple Choc Fudge (for base) and an extra 120g for mixing

100g butter melted and extra for greasing

250g dark chocolate melts

500g spreadable cream cheese

1/2 cup caster sugar

3 eggs

1 tbs plain flour

300ml thickened cream

120g cherry jam

300ml thickened cream (whipped) for serving (optional)

Fresh cherries for serving

Lightly grease and line the base of 22cm spring-form pan with baking paper.

Process the cookies until fine crumbs form.  Add melted butter and process until well combined.  Press mixture into the base of pan.  Refrigerate for 30minutes.

Preheat oven to 180degC (160degC fan forced)

Melt chocolate in a bowl over boiling water until just melted.  Stir and set aside.

Using an electric hand beater, mix cream cheese and sugar until light and fluffy.  Beat in eggs, 1 at a time, and add flour.

Add melted chocolate and cream and crumble the remaining 120g cookies.  Stir through mixture and swirl through cherry jam.  Spoon mixture onto biscuit base.

Place cheesecake onto middle rack of oven and bake for 45 minutes.  Allow to cool in oven with door ajar for 1 hour.

To serve cheesecake, release from spring-form pan and transfer to serving plate.  Decorate with cream or fresh cherries.

IMG_6991Bon Appetite,

Cherrie

Marbled chocolate crumbled cake

chocolate chip crumble2

Cake.  There always has to be cake in my house.  I’m constantly looking for different recipes to try.  I’m glad I found this one by Rachel Allen.

Recipe:

  • 225g soft butter
  • 225g caster sugar
  • 4 eggs
  • 1 tsp vanilla
  • 225g plain flour, sifted
  • 2 tsp baking powder
  • 50ml milk
  • 25g cocoa powder
  • icing  sugar for  dusting

For crumble topping:

  • 125g plain flour, sifted
  • 75g caster sugar
  • 75 g cold butter, cut into small pieces
  • 75g dark chocolate bits

Make the crumble:

  1. In a bowl, place all the ingredients and mix.  Place the mixture in the fridge.
  2. Mixture must be cold or it will melt before it has a chance to cook.

Cake:

  1. Preheat oven to 180degC (160degC fanforced)
  2. In a large bowl, add the butter and sugar.  Beat with a wooden spoon until light and fluffy
  3. Add eggs one at a time, mixing well in between each addition
  4. Add the flour and baking powder.  Mix gently or it will toughen the cake
  5. Add the milk and vanilla.
  6. Take half of the mixture and place in another bowl.  Sift the cocoa into this mixture and fold gently
  7. Add spoonful of mixtures alternately into a prepared 8inch (20cm) baking tin, then using a butter knife, swirl through to create a swirling pattern with the two batters.
  8. Sprinkle the crumble on top.  Shake the tin a little to even it out
  9. Bake for 50 to 60mins.
  10. Leave to cool for 10mins then take out of the tin
  11. Sprinkle with icing sugar before serving

chocolate chip crumble

Bon Appetite,

Cherrie

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Cake Bake and Sweets Show Melbourne Giveaway!

CBandS Show

Let Melbourne eat cake!

The inaugural Melbourne Cake Bake and Sweets Show will take place at the Melbourne Convention and Exhibition Centre on the 3rd to 5th October 2014.

If you have a passion for baking, like myself, or just eating sweets, like Hubby, then you’ll want to head to the event which is devoted to all things baking and the art of baking.  Guests will get the chance to see a line up of some of the best international and home grown baking stars.  Guests like US celebrity chef and TV star Buddy “Cake Boss” Valastro, and one of Australia’s favourite patissiers, Adriano Zumbo, will have live demonstrations.  You can learn all the tricks of the trade.

CBandS Show5

At the show you can shop till you drop, taste till you’re full and watch demonstrations or take part in workshops to become an expert.  For tickets and more information visit their website http://www.cakebakeandsweets.com/melbourne/

I’m happy to announce that I have 4 double passes to give away to this fantastic event and it’s easy to enter.  I will choose the winners randomly and contact successful readers via email so please make sure you provide a valid address.

To enter just follow these 2 easy steps:

  • Leave a comment at the bottom of this post stating why you would love to attend the show.
  • Share this post on Facebook and Twitter.

Please note:

  • The competition is open to all readers who can attend the Melbourne event between 3-5 October 2014 (flights and accommodation will not be provided)
  • Competition ends midnight Friday 26th September 2014

COMPETITION IS NOW CLOSED AND I HAVE CHOSEN THE WINNERS.

The winners have been contacted by Email.

The winners are:

Effie B

Rabby

Hilda

MissMiss

Congratulations to all the winners!

I’m excited! Cherrie #HobokenStyleBaby

Cheesecake Brownies

cheesecake brownies

When normal brownies are not indulgent enough.

I love this recipe.  I’ve made it a couple of times already as the family loves it.  It’s a Rachel Allen recipe.  I like homely comforting bakes, especially on a slow sunday afternoon.  It fills the house with a lovely aroma.

Give this recipe a go.  It’s a keeper :)

Recipe:

  • 100g butter
  • 100g dark chocolate
  • 125g caster sugar
  • 3 eggs
  • 75g self raising flour
  • 1 tbs cocoa powder
  • 100g dark chocolate bits
  • pinch of salt

 

  • cheesecake mixture:
  • 200g cream cheese
  • 2 egg yolks
  • 75g caster sugar

Method:

  1. Pre-heat oven to 180degC
  2. Melt the butter with the dark chocolate in a bain marie, stir
  3. Meanwhile, make the cheesecake mixture by adding the 3 ingredients together in a bowl and stir until smooth and creamy.  Put aside.
  4. When the chocolate is melted add the caster sugar, salt and eggs.  Use a wooden spoon to stir.  Sift the flour and cocoa into the mixture then add the choc bits.  Mix to combine.
  5. Pour the brownie mix into a prepared 20cm square tin.  Make sure it covers the base of the tin.
  6. Add heaped spoons of the cheesecake mixture all over.  Using a butter knife, swirl to marble.
  7. Bake in the oven for 30 to 35 mins.  It’s ready when the sides are set but the middle still has a slight wobble.
  8. Sit at least 20 mins to cool before cutting into it.

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Stromboli- a Fantastic Picnic Loaf

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This one has been sitting and waiting to be blogged.  I don’t know why it took me so long because I really wanted to share this recipe with you as it’s a family favourite. You will never have a boring sandwich for your picnics ever again!

This was the first time I’ve made a stromboli.  I’ve made similar loaves but this one was far the best one I’ve made and eaten.  We took it out on one of our family days and it was a hit with the family.  It’s basically a sandwich and filling baked all in one.  You can choose what ever filling you and your family wants.  I made one with two different fillings.  One side for me and hubby with roasted peppers, pastrami, salami, and mozzarella cheese while I filled the other half with ham and cheddar cheese for the kids.   A two in one!!

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The recipe below is slight variation from Jo Wheatly, the winner of BBC’s The Great British Bake Off.

Recipe:

  • 340g strong white flour (bread flour), plus extra for kneading
  • 7g fast action yeast
  • 1 tsp caster sugar
  • 1 tsp salt
  • 200ml warm water
  • 4 springs of rosemary

fillings:

  • 1 jar of basil and parmesan tapenade
  • 1 small jar of roasted peppers in olive oil
  • 100g sun-dried tomatoes
  • 150g mozzarella cheese
  1. Combine the flour, yeast, sugar and salt in a mixing bowl and make a well in the centre.
  2. Add 2tbs of olive oil from the roasted peppers and add 200 ml of the water.  Mix until you have a soft dough.
  3. Knead with hands for 10 mins or mixer with a dough hook  for 6 mins.
  4. Once the dough is smooth and elastic, place in a large oiled bowl .  Cover with cling film and leave in a warm place for about 1 hour or until doubled in size.
  5. Turn out onto a floured work surface and knead for 1 minute to knock back and then roll into a 40cm x 20cm rectangle.
  6. Spread the tapenade then scatter the fillings evenly over the dough.
  7. Fold the shorter ends of the rectangle over and roll the dough into a tight Swiss roll spiral.
  8. Carefully transfer to a baking tray with the seam on the bottom.
  9. Cover with oiled cling film and leave to prove again for another 1 hour or until doubled in size.
  10. Preheat over to 220degC (200degC fanforced)
  11. Brush with a little olive oil and push the rosemary springs onto the top.
  12. Bake in the middle of the oven for 30 mins until golden brown, then turn down the temperature to 200degC (180degC fanforced) for another 10 minutes
  13. Cool and then cut into thick slices to serve.

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Bon Appetite,

Cherrie

 

 

Mini Limoncello Meringue Pies

 

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I’m happy to say that our lemon tree is now giving us constant supply of lemons.  Having said that though, I need to keep finding ways of using up all the lemons.  So far, I’ve managed to use them up in mostly sweets and desserts. Hey, what can I say? My family love desserts :p

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I found this recipe in one of my many Women’s Weekly cookbooks.  I’ve made lemon curd many times before and I usually use the same recipe but I thought I’d try this one as it also uses limoncello.  I like this recipe too.  It’s not as tart and it’s a little sweeter.  This recipe states that you should make the curd the day before, unfortunately, I wasn’t quite so organised.  I let the curd chill in the fridge for a few hours before using it.  It was still a little runny but it didn’t affect the flavour or the final outcome.

I used a blow torch for the meringue on top, however if you don’t have a torch, you can place in a hot oven (240degc) for a couple of minutes until the meringue gives a nice brown colour.

 

mini lemon meringue tart

 

Recipe:

  • 260g plain flour
  • 40g icing sugar
  • 185g cold unsalted butter, chopped coarsely
  • 1 egg yolk
  • 2 tsp iced water, approx.
  • 3 egg whites
  • 165g caster sugar

 

Limoncello curd:

  • 3 egg yolks
  • 110g caster sugar
  • 1tsp finely grated lemon zest
  • 60ml lemon juice
  • 90g cold unsalted butter, chopped
  • 1 tbs limoncello liqueur

 

Make the limoncello curd:

  1. Whisk egg yolks and sugar in medium heatproof bowl until pale and thickened slightly.
  2. Add the zest and juice, stir over medium saucepan of simmering water about 10-12 minutes or until mixture coats the back of a spoon.
  3. Remove from heat, gradually whisk in butter until combined between additions.
  4. Stir in limoncello; cover, refrigerate overnight.

 

Make the pie :

  1. Process flour, icing sugar and butter until crumbly.  With motor operating, add egg yolk and enough of the water to make ingredients cling together.  Turn dough into floured surface, knead gently until smooth.  Wrap pastry in plastic.  Refrigerate for 30 mins.
  2. Grease two 12 hole mini muffin pans.  Roll out the pastry between sheets of baking paper until about 5mm thick.  Cut out 6cm rounds then press into holes of the pan.  Prick base of cases with a fork.  Refrigerate 30mins
  3. Meanwhile, preheat oven to 220degC
  4. Bake cases about 8-12mins then stand for 5 minutes before transferring to wire rack to cool.
  5. Beat egg whites ina small bowl with electric mixer until soft peaks form.  Gradually add caster sugar, beating until dissolved between additons.
  6. Divide the limoncello curd into cases.
  7. Spoon meringue mixture into piping bag fitted with 1cm plain tube.  Pipe meringue over curd.
  8. Use a blow torch to brown the meringue.

 

mini lemon meringue tart2

Bon Appetite,

Cherrie