Sunday, October 18, 2015

Cinnamon Twists

  • 375g/12oz sheet ready rolled puff pastry
  • 2tbsp butter, melted and slightly cooled
  • 3tbsp light brown sugar
  • 3/4tsp ground cinnamon
  • 1/2 cup light cream cheese
  • 1/4 cup icing sugar, sifted
  • 1/4tsp vanilla extract
  • 1tbsp milk
  1. Preheat oven to 350F and line 2 baking sheets with parchment.
  2. Place light brown sugar and cinnamon into a small bowl and stir until combined. Leave to one side.
  3. Place ready rolled pastry sheet onto a cutting mat and brush melted butter all over.
  4. Sprinkle the cinnamon mix all over the pastry and press slightly with the back of a spoon, just to make sure it's stuck.
  5. Slice into strips, about 1 inch thick.
  6. Take either end of the strip and twist; twist one hand away and the other towards until the twist meets in the middle.
  7. Place twists on baking sheet, 6 to a sheet with 2 inch gaps between them.
  8. Place in oven for 10-12 minutes until risen, puffy and golden.
  9. Leave to cool on the sheets completely.
  10. Once cool, place the cream cheese, icing sugar and vanilla into a medium sized bowl and beat on med-high speed until light and creamy, about 1 minute. Add in 1/2tbsp milk and beat until combined. If required, add the other 1/2tbsp and mix. You want a consistency which will pour, but isn't so thin it won't stick to anything.
  11. Either drizzle over the twists or place in a small bowl to dip the twists in.
  12. Twists will keep in an airtight container, at room temperature for 2 days, dip will keep covered in the fridge for 2 days.

Red Rub Seasoning

What you’ll need:
½ cup paprika
½ cup kosher salt
½ cup light brown sugar
1 cup 1 ½ Tbsp granulated garlic
¼ cup chili powder
1 Tbsp black pepper
1 Tbsp ground cumin
½ tsp cayenne pepper

How to make it:
Dump all the ingredients into a bowl and rub them together with your hands.  Store in a plastic or glass container until ready to use.  Makes 2 ¾ cups.

Sunday, June 07, 2015

Lemon Tiramisu Cheesecake

2 packages of lady fingers 
2 packages (8 ounces each) cream cheese, softened 
1/2 cup sugar 
1/2 cup sour cream 
2 eggs, lightly beaten 
1 cup whipped topping
rind of one small lemon
juice of one small lemon
2 tbsp sugar

  1. Preheat oven to 325°. Layer one package of lady fingers in a greased 6x9-in. deep baking dish. 
  2. In a small bowl, zest a small lemon and put aside. Squeeze juice into another bowl and add the 2 tbsp sugar and mix well. Brush 2 tablespoons of mixture over wafers.
  3. In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream. Add eggs; beat on low speed just until blended. Remove half of the filling 
  4.  Spread over lady fingers.
  5. Layer remaining lady fingers over top; brush with remaining lemon/sugar juice. 
  6. Spread with remaining filling.
  7. Bake 40-45 minutes or until center is almost set. 
  8. Cool on a wire rack 10 minutes. 
  9. Loosen sides from dish with a knife. Cool 1 hour longer.  covering with whipped topping when completely cooled. 
  10. Sprinkle with coconut (optional) 

Sunday, April 26, 2015

Carrot Cake with Pineapple and Coconut.

  • 1/2 cup of shredded sweetened coconut
  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 2 tsp cinnamon
  • 1 tsp baking soda
  • 3/4 tsp salt
  • 1/2 tsp nutmeg
  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 3 eggs
  • 3/4 cup vegetable oil
  • 1 tsp vanilla
  • 2 cups grated carrots
  • 1 cup drained crushed canned pineapple
  • 1/2 cup chopped pecans


  • 1 8 oz package cream cheese, softened
  • 1/4 cup butter, softened
  • 1/2 tsp vanilla
  • 1 cup icing sugar
Grease and flour 13- x 9-inch metal cake pan; set aside. In large bowl, whisk together flour, baking powder, cinnamon, baking soda, salt and nutmeg. In separate bowl, beat together granulated and brown sugars, eggs, oil and vanilla until smooth; pour over flour mixture and stir just until moistened. Stir in carrots, pineapple and pecans. Spread in prepared pan. Bake in centre of 350°F oven for 40 minutes or until cake tester inserted in centre comes out clean. Let cool in pan on rack. (Make-ahead: Cover with plastic wrap and store at room temperature for up to 2 days. Or ovenwrap with heavy duty foil and freeze for up to 2 weeks; let thaw before continuing.)

In bowl, beat cream cheese with butter until smooth. Beat in vanilla. Beat in icing sugar, one-third at a time, until smooth. Spread over top of cake. (Make-ahead: Cover loosely and refrigerate for up to I day.)

Sunday, March 08, 2015

Língua de Gato with a Tweak

1/2 cup butter
2/3 cup sugar
1/2 cup shredded sweetened coconut
1/2 tsp baking powder
1 & 1/3 cups flour
1 teaspoon vanilla
1/4 teaspoon salt
 2 eggs

1) Preheat the oven to 350F.
2) Beat the sugar and butter together.
3) Add the eggs gradually as it continues beating.
4) Add the salt and vanilla and let it continue until it is an even consistency.
5) Place the mixture in a bowl and add the flour, baking powder and coconut and mix and mix the dough well until it is of even consistency.
6) spoon onto baking sheet.
7) Bake in the oven for 8-10 minutes or until golden brown around the edges. (watch them or they'll burn)
7) Remove and let cool.
8) Sprinkle with icing sugar.