Oreo Cookie Butter

Oreo Chocolate spread 

Yes, I made Oreo cookie butter... Like peanut butter that tastes like Oreos and has no peanuts. Spreadable Oreo chocolate fudgy goodness.
If you've ever had an Oreo cookie (and who hasn't?) you know that flavour. It's the perfect cookie to transform into something else, and have people say HUH? and wonder how you did it.

It's so easy, it's embarrassing. It's almost not a recipe. It's magic.

What can you do with this magic cookie butter goodness?

Well, to start with, I spread it on Graham crackers. You could spread it between other cookies to make sandwich cookies .You could eat it with a spoon. You could mix it into ice cream. So many options, so easy to make ...

Oreo Cookie Butter

12 Oreo cookies*
2 tablespoons water


Put the cookies in your food processor and process until you have a very very fine powder. Scrape down the sides and make sure you don't have any chunky pieces left. Keep processing until it's all a fine powder.


Add the water a teaspoon at a time until you have a thick, shiny, fudgy spread.

And that's it. Pure magic.

*Note: I haven't tried this with the double-stuffed. I suspect it would take less water - maybe none.

Santa Hat Brownies

Christmas Special Santa Hat Brownies


Now here's a great idea for the family. Kids and adults will love these. They look and taste fabulous and you can also use the recipe for white chocolate brownies as a substitute for the chocolate http://forbakessake.blogspot.co.uk/2012/10/white-winter-chocolate-brownies.html
You can use ready-made brownie bites or bake a pan of your favourite brownies. I whipped up some vanilla-mascarpone buttercream to simulate the white trim on the hats But you can use your own flavour buttercream if it suits. Voila! A festive dessert to get everyone into the spirit of the holidays. It really is beginning to look a lot like Christmas around here!

Ingredients:
1 pan of your favourite brownies, cooled and cut into desired size and shape (I used a round cutter)
12-16 small strawberries, cleaned and hulled
vanilla-mascarpone buttercream (recipe below)
Mascarpone Buttercream
Ingredients:
1/2 cup (1 stick) unsalted butter, room temperature
8 ounces mascarpone cheese, room temperature
2-1/2 to 3 cups powdered sugar
2 teaspoons vanilla extract
pinch of salt

Method:

• Using a stand mixer with a paddle attachment, beat butter and mascarpone cheese until light and creamy, about 2 minutes. Add vanilla extract and salt. 
•  Add 2-1/2 cups of sugar, half a cup at a time and continue beating until smooth. 
•  Add more sugar, if needed to reach desired consistency and sweetness.
• To assemble, pipe a ring of vanilla buttercream on top of each brownie. Cut off the base of a strawberry so it is flat and place it upside down on each brownie, pushing slightly to secure in place. 
•  Top the tip of the strawberry with a dot of buttercream to finish the Santa hat.

Strawberry Shortcake Muffins

Sweet Smelling Strawberry Shortcake Muffins

This is one for the strawberry lovers. These taste amazing and will fill your house with the mouthwatering smell of strawberry shortcake. They are pretty simple to make and contain no flour...that's right these babies are made from oats and yoghurt.  I will give you the option of adding sweeteners instead of sugar in the recipe below. I personally prefer sugar as I generally as a rule don't like to use artificial sweeteners, but for those on a diet looking for something low cal the sweeteners work just as well.

Ingredients

2 1/2 cup Oats (old fashioned kind, not quick cooking)
1 cup Plain low fat greek yogurt
2 Eggs

1 cup sugar OR
1/2 cup Baking stevia OR 1 cup sweetener of choice that measures like sugar 1

1 1/2 tsp Baking powder
1/2 tsp Baking soda
1 1/2 cup Strawberries, diced, and patted dry + (optional 1/2 cup strawberries, diced to place on top of muffins)

Optional 1 tsp lemon juice

*Note The paper liners don’t work well when baking with a base that does not include flour (which is the case with this recipe), they always seem to stick to the paper. If you don’t have a silicone muffin tin or liners, I recommend buying the foil cupcake liners at the store, and removing the paper inserts so you are only using the foil part of the liner! That way no sticking will occur!

How to make them

• Preheat oven to 200 c  195 c for fan assist. Line 12 muffin tins with silicone or foil liners, (or just use a silicone muffin pan)
• Place all of the ingredients (except the strawberries) in a blender or food processor, and blend until oats are smooth. Pour mixture into a medium sized bowl, and stir in strawberries. Divide remaining 1/2 cup diced strawberries over the top of each muffin. (This step is optional, but it really makes the strawberries burst with colour and flavour on top of each muffin!)
• Divide batter among cupcake liners, and bake for 20-25 minutes, or until toothpick comes out clean.

Yummy enjoy!!!

Marshmallow snowmen cupcakes

These are great little festive cakes to really get the children excited about Christmas. Eye catching and really cute they are fantastic for Christmas fairs or parties or even just to entertain. The kids can get stuck into decorating these little snowmen as well,

To make just follow the basic cupcake recipe of your choice in the links below:

Vanilla cupcake recipe
http://forbakessake.blogspot.co.uk/2012/11/simple-vanilla-cupcakes.html

Chocolate cupcake recipe
http://forbakessake.blogspot.co.uk/2012/11/simple-chocolate-cupcakes.html

Once your cakes are baked leave them on a wire rack to cool down.  Once cooled they are ready for decoration. You will need:

• Icing of your choice, I find a marshmallow buttercream frosting works great (recipe at bottom of page) or simply marshmallow fluff which you can by from Asda and other leading supermarkets. You can also use a basic buttercream or cream cheese frosting as long as it is white in colour.
• 1 pack of white large marshmallows
• Black writing icing pen to pipe >>>
• Colour of your choice writing icing for buttons
• Orange fondant

How to decorate

• Pipe your frosting in a circular motion up into a peak. 
• make your snowman's nose with orange fondant icing and attach to each marshmallow by dabbing into the icing and glueing to the face.
• Place a single marshmallow on top of each cupcake and leave to set for 25 mins or so in the fridge.
• Once removed from the fridge you can begin to detail. Start by drawing the eyes, nose and arms with the black writing icing pen. then draw your snowman's buttons with a contrasting colour such as red, green ect...
• you can also use flavoured laced to make a scarf if you like. 
• Another great quirky idea would be to place a marshmallow inside the cupcake before baking so there is a soft fluffy centre surprise, kids will love it.

Marshmallow buttercream recipe

Ingredients

• 1 cup room temperature butter
• 1 (7-ounce) jar marshmallow creme/fluff
• 2 cups confectioners sugar
• 1 teaspoon vanilla
• 1 vanilla bean (optional)

Instructions

1. Cream the butter until it is light and fluffy. Add the marshmallow creme.
2. Whip for 2 minutes.
3. Add the confectioners sugar and continue to beat for 2 minutes. Add vanilla extract and vanilla bean.

Simple chocolate cupcakes

Super Simple Chocolate Cupcakes

Ingredients:

• 100g butter
• 2/3 cup caster sugar
• 1 tsp vanilla essence
• 2 eggs, lightly beaten
• 1 cup self-raising flour
• 1/3 cup cocoa, sifted
• 1/2 teaspoon bicarbonate soda
• 125ml (1/2 cup) milk

Chocolate buttercream frosting
60g unsalted butter, softened
1 1/4 cups icing sugar, sifted
1 tbsp cocoa, sifted
1 tbsp milk
Method:

• Preheat oven to 180°C conventional or 160°C fan-forced. Line cupcake tins with cases.
• Using a mixer, cream butter, sugar and vanilla until creamy and fluffy. Gradually add eggs and mix until just combined.
• Combine flour, cocoa and bicarbonate soda. Add to creamed mixture with milk. Beat until just combined.
• Spoon mixture into liners until each case is one third full. Bake for 15-20 minutes.

To make the chocolate butter cream

• Beat butter until light and fluffy. Add icing sugar and cocoa and combine well. Beat in milk until mixture is fluffy.

Notes:
These cupcakes are super quick and have a light fluffy texture.
Do not overfill the cases otherwise you won't get 18 cupcakes out of this recipe.
If you want a thicker dollop of icing on top then you'lll need to increase the amounts in the buttercream recipe.

Candy cane cheesecake

Christmas Candy Cane Cheesecake


2 pkgs 8 oz cream cheese (softened)
1/2 cup sugar
2 eggs
1 tsp vanillaSprinkle of cinnamon
1 graham crust

1 bar white chocolate
1/2 cup crushed peppermint candies
1/2 teaspoon peppermint extract

Tip: Sprinkling cinnamon on a store bought crust, makes it taste more like homemade :)

• Beat together softened cream cheese and sugar.  Add eggs and vanilla and continue to beat until pretty smooth (a few lumps are okay).
• Melt chocolate over a hot saucer of water, Crush candy canes or peppermint candies and add to the melted mix with 1/2 tablespoon of peppermint extract. 
• Mix together batter and melted chocolate and pour into prepared crust (don’t forget to sprinkle some cinnamon on your crust!)
• Bake on 180 degrees for 35 minutes or until centre is firm.
• Let cool and freeze.  Best served frozen with a dollop of whip cream!

Enjoy the deliciousness :)

Christmas Chocolate Orange Swirls

Christmas cookies with a chocolate orange twist

For me Christmas is all about those winter flavours and spices such as cinnamon, cloves, vanilla, orange and spiced apples. Orange is a fantastic fragrant flavour that stands out and works fantastic with chocolate. Chocolate orange is so popular around Christmas time its one of the top sellers (Terry's chocolate orange segments).

So incorporating chocolate orange into a Christmas cookie just sends my taste buds whizzing. With a simple recipe and easy method there's no reason why you cant try these babies at home for yourself

Ingredients

• 1 cup butter, softened
• 1 cup sugar
• 1 large egg 
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour 
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 teaspoon grated orange rind 
• 1 1/2 teaspoons orange extract
• 2 (1-ounce) squares semisweet chocolate, melted and cooled

• Beat butter at medium speed of an electric mixer until creamy; gradually add sugar, beating well. 
• Add egg and vanilla; beat well.
• Combine flour, baking powder, and salt; stir well. Add flour mixture to butter mixture, beating at low speed.
• Remove half of dough from bowl. Add orange rind and orange extract to dough in bowl, and mix well. Remove orange dough from mixing bowl, and set aside. Return plain dough to mixing bowl; add melted chocolate, beating well. Cover and chill both portions of dough 1 hour.
• Roll each half of dough to a 15" x 8" rectangle on floured wax paper. 
• Place orange dough on top of chocolate dough; peel off top wax paper. Tightly roll dough, jellyroll fashion, starting at short side and peeling wax paper from dough while rolling. Cover and chill 1 hour.
• Slice dough into 1/4" slices; place on un-greased cookie sheets. Bake at 180° for 10 to 12 minutes. Remove to wire racks to cool.

For Chocolate-Cherry Swirls: Substitute 1/2 cup drained minced maraschino cherries for orange rind and orange extract. Add 3 tablespoons all-purpose flour to cherry dough if it is too soft.Note: To prevent flat-sided cookies, turn dough rolls halfway through the second chilling time. Dental floss makes cutting the dough easier.

Healthy Lemon and Raspberry Muffins

Luscious lemon raspberry muffins

I have great news...not all muffins and cakes have to be bad for you....*GASP* Even if you are watching your weight you should be allowed to divulge yourself into a treat or two right?..
RIGHT!
I have a serious love for muffins my favourite being my healthy low cal triple choc 
http://forbakessake.blogspot.co.uk/2012/10/healthy-low-calorie-chocolate-muffins.html

The secret to the sparkling flavour of these delicately crumbed lemon raspberry muffins is the strips of lemon zest finely ground into the sugar. And they taste fantastic warm straight out of the oven.

A great treat for after a long day at work or morning boost...or even a post work out energizer, these really are worth trying...
Here's how you can make them yourself...

Ingredients

1 lemon
1/2 cup  sugar
1 cup  non fat buttermilk (you can make buttermilk by mixing 1 cup milk (non fat) with 2 tablespoons of lemon juice or vinegar)
1/3 cup Canola oil or vegetable if you cant find any
1 large egg
1 teaspoon vanilla extract
1 cup  white whole-wheat flour, or whole-wheat pastry flour
1 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups fresh or frozen (not thawed) raspberries

• Preheat oven to 205 degrees C or gas mark 6. Coat 12 large (1/2-cup) muffin cups with cooking spray or line with paper liners.
• Use a vegetable peeler to remove the zest from the lemon in long strips. Combine the zest and sugar in a food processor; pulse until the zest is very finely chopped into the sugar. 
• Add buttermilk, oil, egg and vanilla and pulse until blended.
• Combine whole-wheat flour, all-purpose flour, baking powder, baking soda and salt in a large bowl. 
• Add the buttermilk mixture and fold until almost blended. Gently fold in raspberries. 
• Divide the batter among the muffin cups.
• Bake the muffins until the edges and tops are golden, 20 to 25 minutes. 
• Let cool in the pan for 5 minutes before turning out onto a wire rack. Serve warm

NUTRITION FACTS

Calories 185, Total Fat 7 g, Saturated Fat 1 g, Mono-unsaturated Fat 4 g, Cholesterol 18 mg, Sodium 245 mg, Carbohydrate 27 g, Fibre 2 g, Protein 4 g, Potassium 42 mg. Exchanges: Starch 1,Other Carbohydrate 1,Fat 1.5.

Percent Daily Values are based on a 2,000 calorie diet

And there you have it...fabulous low fat muffins, dig in :)

Fabulous Fillings and Frosting

Yummy cupcake fillings and frosting

Cupcakes are like mini presents, wrapped up on the outside you're never quite sure what you are going to get in the middle. You can experiment with an array of flavour combinations and so many textures. I'm going to share a few of my  favourites with you guys...lots of simple and yummy recipes to inspire you and your baking...
First things first though....if you want to get the most out of your fillings you need to make sure you remove enough of the inside of the cup cake, you also want it to look neat and keep the portions the same for each cup cake. My tip is to use an apple core remover like in my picture below. insert into the middle of the cupcake, twist and lift. Its that simple. You can can make the gap as big or small as you like. You can also keep the top part of the cake to recover if desired... 

Chocolate ganache

Chocolate ganache works wonders as a filling in most cupcakes. Its smooth and silky texture melts in your mouth and its so easy to make and use.

You can use whatever chocolate you like. I usually use  8 ounces of good quality dark chocolate and 4 ounces of white chocolate but the choice is yours.

 Ingredients

12 ounces chocolate, chopped into small pieces

1 cup heavy cream

• Place chocolate pieces in a large bowl. 
• Heat heavy cream on medium high until it comes to a boil. 
• Remove from heat and immediately pour cream over chocolate and stir until completely mixed and glossy. 
• Allow ganache to cool before pouring over cakes as a glaze. The longer you allow the ganache to cool, the thicker it will set

Cream cheese frosting

This tastes lovely with carrot cake but also works wonders with other cupcakes as well.

Ingredients

8 ounces cream cheese, room temperature

8 tablespoons (1 stick) unsalted butter, cut into pieces, room temperature

1 cup confectioners' sugar

1 teaspoon pure vanilla extract

• Place cream cheese in a medium mixing bowl. 
• Using a rubber spatula, soften cream cheese. 
• Gradually add butter, and continue beating until smooth and well blended. 
• Sift in confectioners' sugar, and continue beating until smooth. 
• Add vanilla, and stir to combine.

Buttercream Frosting

Perfect all round frosting. Tastes fantastic and works really well for traditional fairy cakes.

Ingredients
1 cup butter, softened
6-7 cups powdered or confectioner's sugar
1/4 tsp. salt
6-9 Tbsp. milk
2 tsp. vanilla

• In large bowl, cream butter until very fluffy. 
• Add part of the sugar and salt and beat again. 
• Continue adding sugar and milk in small batches, alternately, beating until very fluffy. 
• Stir in vanilla. 
• Fill and frost cake.

Buttercream can be experimented with lots of different flavours here's a few others you can try:

Chocolate Buttercream 

Here’s a rich, sumptuous version of chocolate butter icing. You can make a simple Cocoa-Flavoured Icing by following the basic butter icing recipe (one part butter to two parts icing sugar) and adding 1tbsp of cocoa mixed with 0.5tbsp milk. But this recipe, with real melted chocolate, lends a little extra luxury to your cake.

Ingredients
110g (4oz) icing sugar
50g (2oz) unsalted butter, softened
25g (1oz) plain chocolate, broken and melted in a double-boiler, then cooled slightly
1tbsp milk

• Just beat the butter until soft and add the icing sugar, beating vigorously. (You can do this in a food processor if you have a half-size bowl.)
• Then add the melted chocolate and the milk, and beat to combine.
• Spread over and inside your cakes.
• Give it a twist: Try this icing with white chocolate, dark chocolate, or a cream liqueur like Baileys instead of the chocolate and milk.

Coffee Buttercream 

You can adjust and tinker with this basic coffee butter icing recipe. Make it into a latte-flavoured icing by dissolving the espresso in hot milk, or make a mocha icing by doubling the amounts and using 1tbsp espresso/1tbsp cocoa.

Ingredients

110g (4oz) icing sugar

50g (2oz) unsalted butter, softened

1tbsp espresso powder blended with 1tbsp hot water

• Beat the butter until soft, add the coffee, and combine.
• Finally sift in the icing sugar, beating vigorously.
• Spread over and inside your cakes.

Marshmallow Icing

Marshmallow icing is made by semi-cooking a meringue mix. This icing is soft, fluffy and sweet, with the appearance of whipped cream.

2 egg whites

225g (8oz) caster sugar 

½ tbsp cream of tartar  

120ml (4floz) 

• Start with 2 egg whites, and whisk them until they form stiff peaks.
• Now make a simple sugar syrup: combine 225g (8oz) caster sugar with ½ tbsp cream of tartar and 120ml (4floz) water in a saucepan.
• Bring it to the boil, then simmer rapidly until the syrup forms a strand when you lift out a spoon.
• Slowly pour the syrup onto your whipped egg whites, beating (use a food processor or electric whisk for best results).
• The egg whites will start to cook and thicken, becoming more fluffy.
• Keep beating until the icing is cool and spreadable.

Raspberry lime curd

1 cup frozen raspberries, defrosted (after they’re defrosted, they look like about 1/4 cup)
zest of 4 limes
5 tablespoons unsalted butter
1 cup granulated sugar
3 large eggs
1/3 cup lime juice (from about 4-5 limes)
pinch of salt

Press raspberries through a fine sieve to extract all the pulp. Set aside.
In a medium sized bowl, use an electric mixer to cream together zest, butter, and sugar. Incorporate eggs one at a time and mix until smooth. Add in raspberry pulp, lime juice and salt. Mixture will be curdled. Don’t freak out!

Pour mixture into a large saucepan and cook over low heat, stirring constantly, for about 10 minutes. Raspberry lime curd will come together and thicken. When it is thick enough to coat the back of a wooden spoon, remove from heat. Strain through a fine sieve into a glass bowl and allow to cool. Refrigerate or freeze until you need it.

Lemon Curd

1/2 cup unsalted butter
1/2 cup lemon juice
zest of one large lemon ( I used 2)
3/4 cup granulated sugar
1 teaspoon cornstarch
pinch of salt
6 large egg yolks

Melt the butter in a medium sauce pan over medium-low heat.  Remove from heat and add the lemon juice and zest.

Mix together the sugar, salt and cornstarch and add it to the pan.  Whisk in the egg yolks until smooth and return to heat. Cook over medium-low heat for roughly 10 minutes until the mixture has thickened and coats the back of a spoon. Do not allow the mixture to boil.

Once thickened, strain the mixture though a fine mesh strainer into a large bowl. Allow to chill in the refrigerator completely before using.

Apricot filling

Apricot Filling adds true fruit richness to a variety of cupcake flavors. 

Ingredients:
2 (6 oz.) pkgs dried apricots
1 1/2 cups water
2 teaspoons Grand Marnier (optional)
1 tablespoon lemon juice1/2 - 3/4 cups granulated sugar

• In small saucepan place apricots and water and allow to stand, covered for 2 hours. 
• Simmer 20 minutes on very low heat, tightly covered or until apricots are soft. 
• Puree along with any remaining liquid in a food processor fitted with a steel blade. 
• Add Grand Marnier, lemon juice and sugar, mix with several on-off turns. 
• If desired, for a sweeter filling add more sugar. 
• Fill cupcake.

Strawberry Cream Filling

It’s the cream of the crop! Strawberry Cream Filling combines juicy berries with heavy cream for a lush, decadent surprise.

Ingredients

1 pkg (16 ounces) frozen sliced strawberries in syrup thawed

1 cup heavy cream

2 tablespoons cornstarch

• Combine strawberries, cream and corn starch in medium saucepan. 
• Cook over medium heat, whisking constantly until thickened, about 8-10 minutes. 
• Remove from heat and chill before filling cupcakes or using as an icing on cupcakes

Chocolate mousse filling

Chocolate Mousse Filling is light and fluffy, just like your cupcakes!

Ingredients
4 eggs separated
1 cup milk
1 1/2 cups (4 ounces) semi-sweet chocolate chips
1 teaspoon pure vanilla extract Easy-Add pure vanilla extract Add to shopping list pure vanilla extract
1 tablespoon liqueur of choice (e.g. Kahlua, Chambord)
1 cup heavy cream whipped

• In medium saucepan, combine egg yolks and milk. 
• Heat over low heat, stirring constantly, until mixture is almost boiling and is thickened enough to coat spoon. 
• Remove from heat. Stir in chocolate chips, vanilla and liqueur; continue stirring until chocolate is melted. 
• Cool to room temperature, stirring occasionally. 
• Beat egg whites until stiff; fold gently into the chocolate mixture. 
• Fold in whipped cream. 
• Refrigerate until ready to use

Caramel filling
Ingredients
1 stick butter, melted
1 cup packed light brown sugar
1/4 cup milk
1 teaspoon pure vanilla extract

• Add the butter, brown sugar and milk to a small saucepan. 
• Heat until the butter melts and the sugar dissolves, about 3-5 minutes over medium heat. 
• Remove from heat and stir in the vanilla extract. 
• Allow to cool slightly and it will start to thicken. Spoon it into the cupcake holes.

Caramel frosting

Ingredients

2 sticks butter
1 cup packed dark brown sugar
1/3 cup heavy cream, or more if needed
16 oz. confectioners’ sugar (~ 4 cups)
1 teaspoon pure vanilla extract

• Melt the butter in a saucepan over medium heat and add in the brown sugar and cream. 
• Heat until it boils, then remove it from the heat and transfer to a mixing bowl. 
• Slowly add in the confectioners sugar while mixing. Add the vanilla. 
• Continue mixing until the frosting is completely cooled and is light and fluffy.

Coconut chocolate chunk cupcakes

Coconut cake with chocolate chunks and coconut drizzle



I <3 these babies...I prefer them in cupcake form to the cake i must admit. The coconut tastes irresistible and not too over powering, the chocolate chunks just melt in your mouth. The best way to get your cupcakes looking fantastic is to place some chocolate chunks on them after they have finished baking and are still warm. it allows the chocolate to keep its shape. you can place these in cupcake cases after but I think they look great as they are...one last bit of advice, if you are using the recipe to make cupcakes use deep cupcake tins and you wont get the desired effect with shallow ones...

check it out guys

Ingredients

Cake

• 1 3/4 cups all purpose flour
• 2 teaspoons baking powder
• 1 teaspoon fine sea salt
• 1 cup unsweetened shredded coconut
• 3/4 cup sugar
• 1/2 cup (1 stick) unsalted butter, room temperature
• 2 teaspoons (packed) finely grated orange peel
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup canned unsweetened coconut milk
• 6 ounces bittersweet chocolate bars (do not exceed 61% cacao), broken into 1/2-inch irregular pieces, divided
• 1/2 cup sweetened flaked coconut
• 
  

Coconut Drizzle

• 3/4 cup powdered sugar
• 2 tablespoons (or more) canned unsweetened coconut milk
• 1/2 teaspoon vanilla extract
• Vanilla ice cream

Preparation

cake

• Preheat oven to 350°F. 175 c or gas mark 4
• Generously butter your cupcake tins or a 9-inch-diameter cake pan with 2-inch-high sides; dust tins/pan with flour, shaking out excess.
• Sift 1 3/4 cups flour, baking powder, and sea salt into medium bowl. Stir in unsweetened shredded coconut and set aside. 
• Using electric mixer, beat sugar, butter, and orange peel in large bowl until light and fluffy. 
• Add eggs 1 at a time, beating well after each addition. 
• Beat in vanilla and add flour mixture in 3 additions alternately with coconut milk in 2 additions, beating just until blended after each addition. 
• Fold in half of the bittersweet chocolate pieces. 

• Spread batter evenly in prepared cake tins/pan. Sprinkle remaining chocolate pieces over batter, then sprinkle with sweetened flaked coconut.
• Bake cake until golden and tester inserted into centre comes out clean, tenting with sheet of foil if coconut atop cake is browning too quickly, 25-30 minutes for cup cakes... longer for cake...keep an eye out.
  Transfer cake to rack and cool in pan 45 minutes.
  

  
  

coconut drizzle

• Whisk powdered sugar, 2 tablespoons unsweetened coconut milk, and vanilla in small bowl to blend well, adding more coconut milk by 1/2 teaspoonfuls until mixture is thin enough to drizzle over cake.
  

  
  
• Carefully run small knife around sides of cakes to loosen. Invert cakes onto a platter, then carefully invert again onto another platter, coconut side up. for cup cakes place them into cases. 
  
  Using small spoon, drizzle powdered sugar mixture decoratively over cake. Cool cake completely on platter. 
  Cake can be made up to 1 day ahead. Cover cake and let stand at room temperature.
  

  
  
• Cut cake into wedges and serve with vanilla ice cream.
  
  

test-kitchen tip

To make the chocolate chunks, leave the chocolate bars in their wrappers and break up the chocolate with a meat mallet.

Enjoy guys....

If you want to switch up the recipe a little why not try a coconut rum glaze here...

Rum Glaze
1 cup packed golden brown sugar
1/4 cup water
1/2 cup butter
1/4 cup Malibu rum

or

1 cup powdered sugar, 

2 to 3 tbsp malibu rum 

2 tbsp water 

Cinnamon roll cake

Cinnamon roll cake



Wow is all I can say!!! The flavour in this cake is unreal. It's a perfect treat for Christmas and the family will love it. This is a cake you can also experiment with. I tried adding some orange zest to the glaze. It was a warm spiced delight to say the least... cinnamon is also a fantastic ingredient with a lot of health advantages. If you are interested in knowing more read on to the end of my blog :) enjoy guys...

Ingredients

Cake:
3 c. flour
1/4 tsp.salt
1 c. sugar
4 tsp. baking powder
1 1/2 c. milk
2 eggs
2 tsp. vanilla
1/2 c. butter, meltedTopping:
1 c. butter, softened
1 c. brown sugar
2 Tbsp. flour
1 Tbsp. cinnamon
Glaze:
2 c. powdered sugar
5 Tbsp. milk
1tsp. vanilla

• Preheat the oven to 175 degrees or gas mark 4
• Mix all the ingredients together except for the butter. 
• Melt the butter and slowly stir into the mixture.
• Pour into a greased 9 x 13 pan. 
• For the topping, mix all the ingredients together until well combined. 
• Drop the topping mixture evenly over the batter and swirl with a knife.

• Bake at 350 for 28-32 minutes.
• When the cakes almost baked make your glaze

• Drizzle over the cake while its warm

Enjoy your Cinnamon roll cake and pass on :) 

Who doesn't love a sprinkling of cinnamon on fresh apple pie or atop a chai latte?  It’s just one of those spices that tastes fantastic. with a lovely warmth and depth to its flavour,  But taste is not the only reason to love cinnamon.  Here are 10 health reasons  to love this super spice:

1. Numerous studies show that cinnamon regulates blood sugar, making it a great choice for diabetics and hypoglycemics alike.  That’s also great news for anyone who wants stable energy levels and moods.

2. It reduces LDL cholesterol levels.  LDL is also known as the harmful cholesterol.  Reducing it may help reduce the risk of cardiovascular disease.

3. It has natural anti-infectious compounds.  In studies, cinnamon has been effective against ulcer-causing H. pylori bacteria and other pathogens.

4. It reduces pain linked to arthritis.  Cinnamon has been shown in studies at the Department of Internal Medicine, Kangnam Korean Hospital, to reduce cytokines linked to arthritic pain.

5. Research at the University of Texas, published in the journal Nutrition and Cancer, shows that cinnamon may reduce the proliferation of cancer cells, holding promise for cancer prevention and sufferers of the disease.

6. It is a natural food preservative.

7. It contains fiber, calcium, iron, and manganese—albeit small amounts to the typical dose of ground cinnamon.

8.  It’s been proven effective for menstrual pain and infertility.  Cinnamon contains a natural chemical called cinnamaldehyde, which studies show increases the hormone progesterone and decreases testosterone production in women, helping to balance hormones.

9. Cinnamon holds promise for various neurodegenerative diseases, including: Alzheimer’s disease, Parkinson’s disease, multiple sclerosis, brain tumor, and meningitis, according to research at the Cytokine Research Laboratory, Department of Experimental Therapeutics, The University of Texas.  Their research shows that cinnamon reduces chronic inflammation linked with these neurological disorders.

10.  Not a health benefit, but a great reason to love cinnamon, it’s versatile.  It works with sweet and savory dishes alike.  Consider that many curries and savory Moroccan dishes include cinnamon.  It’s not just for apples anymore.

Read more: http://www.care2.com/greenliving/10-surprising-health-benefits-of-cinnamon.html#ixzz2A3fm6h5a