CHURRO FRENCH TOAST


CHURRO FRENCH TOAST
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Yield4 servings
The most amazing, most buttery French toast you will ever have, coated in cinnamon sugar and drizzled with an epic cream cheese glaze!
INGREDIENTS
  • 2 large eggs
  • 1/2 cup milk
  • 1/2 teaspoon vanilla extract
  • Pinch of nutmeg
  • 4 slices KING'S HAWAIIAN Original Sweet Sliced Bread
  • 2 tablespoons unsalted butter
    • FOR THE CREAM CHEESE GLAZE
  • 2 tablespoons cream cheese, at room temperature
  • 1/4 cup confectioners' sugar
  • 2 tablespoons milk
  • 1/4 teaspoon vanilla extract
    • FOR THE CINNAMON SUGAR
  • 1/4 cup sugar
  • 2 tablespoons brown sugar, packed
  • 1 teaspoon ground cinnamon
INSTRUCTIONS
  • To make the cream cheese glaze, combine cream cheese, confectioners' sugar, milk and vanilla in a small bowl until smooth; set aside.
  • To make the cinnamon sugar, combine sugar, brown sugar and cinnamon; set aside.
  • In a large bowl, whisk together eggs, milk, vanilla and nutmeg. Working one at a time, dip bread slices into the egg mixture.
  • Melt butter in a large skillet over medium high heat.
  • Working in batches, add bread slices to the skillet, 1-2 at a time, and cook until evenly golden brown, about 1-2 minutes on each side. Working quickly, coat each bread slice with cinnamon sugar.
  • Serve immediately, drizzled with cream cheese glaze.

Chocolate meringue Mont Blanc cake




This towering cake has layers of chocolate sponge, meringue and chestnut cream - a stunning centrepiece for a festive dinner party

Ingredients

  • 300g butter, plus extra for greasing
  • 200g dark chocolate, finely chopped
  • 2 large eggs, plus 3 yolks
  • 200g golden caster sugar
  • 140g light brown soft sugar
  • 200g chestnut purée from a 415g can (reserve the rest for the filling, below)
  • 175g plain flour
  • 50g cocoa powder
  • 1½ tsp baking powder
  • 3 large egg whites
  • 140g golden caster sugar
  • 300ml pot double cream
  • 215g chestnut purée (from can, above)
  • 100g icing sugar, plus extra for dusting
  • chocolate shavings (optional)

Method

  1. Grease 2 deep 20cm loose-bottomed cake tins and line the base and sides with baking parchment. Heat oven to 160C/140C fan/ gas 3. Melt the chocolate and butter in a bowl over a pan of gently simmering water, then set aside to cool a little.
  2. In a large bowl, whisk the whole eggs, yolks and sugars with an electric whisk until doubled in size – this will take about 5 mins. Sieve in the flour, cocoa and baking power with a pinch of salt. Fold the chestnut purée into the chocolate butter mixture, then add to the other bowl and gently fold everything together. Divide evenly between the tins.
  3. Working quickly, clean the whisks and your large bowl, put the egg whites in the bowl and whisk until stiff. Add the sugar, a spoonful at a time, whisking continuously, until thick and able to hold stiff peaks. Use a spoon to dot the meringue on top of the cake mixture in both tins, then use the back of the spoon to spread the mixture. Fill the gaps to touch the edges of the tins – make nice swirly dips and peaks as you spread. Bake for 1 hr 15 mins until a skewer inserted into the middle of the cake comes out with moist but set crumbs. Cool completely.
  4. When you’re ready to serve, make the filling. Put the cream, chestnut purée and icing sugar in a bowl and whisk until softly whipped. Remove the cakes from their tins and place 1 on a cake stand or plate (save the one with the prettiest top for the final layer). Dollop on the cream and swirl out towards the edges (don’t worry if you crush the meringue a bit). Place the next sponge on top, dust with icing sugar, then top with chocolate shavings, if using. Best served straight away, but will keep in the fridge for 2 days.

CHILLED RASPBERRY ALMOND CAKE


CHILLED RASPBERRY ALMOND CAKE
 
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PREP TIME
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This chilled layer cake is the perfect treat for summertime with raspberry buttercream filling and almond meringue! Yum!
Author: 
Recipe type: Dessert
Serves: 8-10
INGREDIENTS
cake
  • 2 tablespoons all purpose flour
  • 2 cups cake flour
  • 1 teaspoon salt
  • 1 cup sugar
  • 1 cup heavy cream
  • 2 tablespoons half and half or whole milk (I used fat free half and half)
  • 2 teaspoons baking powder
  • 4 egg whites at room temperature
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract
  • 1½ cups fresh raspberries
buttercream filling
  • 1 cup butter at room temperature
  • 4 cups powdered sugar
  • 8 tablespoons raspberry jam at room temperature, divided
  • 1-2 tablespoons heavy cream
meringue frosting
  • 1¼ cups sugar
  • 4 tablespoons water
  • 1½ tablespoons light corn syrup
  • 5 egg whites at room temperature
  • 3 teaspoons almond extract
  • ⅓ cup shaved/sliced almonds
  • 1 cup raspberries
INSTRUCTIONS
  1. Preheat oven to 325. Spray two 9 inch round cake pans with cook spray. Dust both pans with the 2 tablespoons of all purpose flour. Line the bottom of the pans with parchment paper/wax paper (you can buy pre-cut round pieces to line pans OR I just trace my pans onto regular parchment paper and cut it out with scissors)
  2. In a medium bowl combine cake flour, and salt and whisk to combine. In a larger bowl combine sugar, heavy cream, half and half (or milk) and mix well. Whisk in baking powder, egg whites, vanilla, almond extract until smooth. Add dry ingredients to wet ingredients and mix until just combined. Gently fold in raspberries.
  3. Divide batter evenly into prepared pans. Bake 25-30 minutes until cake springs back with gently pressed with a finger. Allow to cool completely.
  4. When cake is cooled, prepare the filling. Mix butter 4-5 minutes on high speed (if you have a stand mixer, use that so your arms doesn't get tired with a hand mixer!) Reduce speed to low and add powdered sugar one cup at a time until incorporated and mixture is smooth. Add 4 tablespoons of raspberry jam and mix until smooth. Add heavy cream 1 tablespoon at a time until spreadable. Spread filling over one cake. Spread remaining 4 tablespoons of jam on top. Place second cake on top of the jam.
  5. To make the meringue, add egg whites to a stand mixer and mix on high speed with a whisk attachment until stiff peaks form (about 8-10 minutes). Bring sugar, water, and corn syrup to a boil over medium high heat in a medium sauce pan, whisking throughout. Continue to whisk and cook until mixture is foamy. While the mixer is on low speed, slowly pour the sugar mixture into the fluffy egg whites. Add almond extract and continue to mix until mixture is shiny-looking and smooth and cooled. Spread frosting onto cake, coating top and all sides. Top with raspberries and almonds. Cover and chill at least 1 hour before serving.

Raspberry cheesecake cupcakes

Less than 30 minspreparation time

Over 2 hourscooking time

Makes 8 cupcakes
Are they a cupcake or are they a cheesecake? Well a little of both. This cupcake recipe is delicious served as a dessert.

Ingredients

For the filling

Preparation method

  1. Preheat the oven to 180C/350F/Gas 4. Line a muffin tin with eight muffin cases.
  2. Blend the cookies in a food processor until they resemble fine breadcrumbs. (You can also do this by placing them in a plastic bag and bashing with a rolling pin).
  3. Stir in the melted butter until well combined. Press the mixture into the base of the paper cases, reserving a tablespoon to garnish.
  4. For the filling, beat the cream cheese in a bowl until smooth, then stir in the plain flour, caster sugar, vanilla extract, egg and egg yolk and soured cream and beat until the mixture is light and fluffy.
  5. Put a few raspberries in the bottom of each case, reserving some for garnish, then spoon the cream cheese mixture on top.
  6. Bake in the oven for 20-30 minutes, or until the cheesecake filling is set, but still slightly wobbly in the middle.
  7. Remove the cupcakes from the oven and set aside to cool for 30 minutes. Remove the cupcakes from the tin, transfer to a plate and chill in the fridge for at least an hour, or overnight.
  8. To serve, carefully peel off the paper cases and top the cupcakes with a spoonful of whipped cream and a few raspberries. Sprinkle over the reserved biscuit mixture.

Vanilla cupcakes


These easy vanilla cupcakes are so simple to make
Less than 30 mins

preparation time

10 to 30 minscooking time

Makes 12

. Decorate with a swirl of delicious buttercream frosting.

Ingredients

For the buttercream icing

Preparation method

  1. Preheat the oven to 180C/350F/Gas 4 and line a 12-hole muffin tin with paper cases.
  2. Cream the butter and sugar together in a bowl until pale. Beat in the eggs a little at a time and stir in the vanilla extract.
    Technique: Creaming butter by hand
  3. Fold in the flour using a large metal spoon, adding a little milk until the mixture is of a dropping consistency. Spoon the mixture into the paper cases until they are half full.
    Technique: Folding
  4. Bake in the oven for 10-15 minutes, or until golden-brown on top and a skewer inserted into one of the cakes comes out clean. Set aside to cool for 10 minutes, then remove from the tin and cool on a wire rack.
  5. For the buttercream icing, beat the butter in a large bowl until soft. Add half the icing sugar and beat until smooth.
  6. Then add the remaining icing sugar with one tablespoon of the milk, adding more milk if necessary, until the mixture is smooth and creamy.
  7. Add the food colouring and mix until well combined.
  8. Spoon the icing into a piping bag with a star nozzle and pipe the icing using a spiralling motion onto the cup cakes in a large swirl.

Mediterranean Shrimp Skillet


Serves 4
Ingredients:
8oz dry angel hair pasta
1-1/2 teaspoons extra virgin olive oil
1-1/2lbs raw medium shrimp, peeled and de-veined
1/4 teaspoon salt
1/4 teaspoon pepper
3 garlic cloves, minced
1-1/2 cups chicken broth, divided
2 Tablespoons fresh lemon juice
1/2 teaspoon dried basil (could use Italian seasoning)
2 teaspoons cornstarch
4 cups chopped fresh spinach
2 cups cherry tomatoes
1/2 cup feta cheese crumbles
1/4 cup torn fresh basil
Directions:
  1. Bring a large pot of water to a boil. At the same time, heat oil in a large skillet over medium-high heat, then stir together 1/2 cup chicken broth and cornstarch in a small bowl and set aside. Drop the pasta into the water and cook until al dente. Drain and set aside.
  2. Meanwhile, add shrimp to the hot oil, season with salt & pepper, then cook through flipping once. Add garlic and stir continuously for 30 more seconds. Remove shrimp and garlic to a plate and set aside.
  3. To the same skillet add 1 cup chicken broth, lemon juice, and dried basil. Pour in cornstarch and chicken broth mixture then bring to a boil and cook for 2 minutes, or until slightly thickened. Add spinach, cherry tomatoes, and  cooked shrimp and garlic,then stir until spinach is wilted. Turn off heat, add in cooked pasta, and toss to combine.
  4. Divide amongst plates then serve topped with feta cheese, fresh basil, and freshly cracked pepper, if desired.

Creme Brulee Ice Cream

Ingredients

  • 600ml ctn thickened cream
  • 250ml (1 cup) milk
  • 1 vanilla bean, split lengthways
  • 6 egg yolks
  • 140g (2/3 cup) caster sugar

Toffee

  • 215g (1 cup) caster sugar
  • 160ml (2/3 cup) water


Method

  1. Step 1
    Place a 1.25L (5 cup) metal loaf pan in the freezer. Place the cream and milk in a saucepan. Scrape the vanilla seeds into the pan. Add the vanilla bean. Bring to the boil. Set aside for 5 minutes to cool slightly. Remove the vanilla bean.
  2. Step 2
    Use a balloon whisk to whisk the egg yolks and sugar in a bowl until thick and pale, and a ribbon trail forms when the whisk is lifted. Whisk in the cream mixture.
  3. Step 3
    Pour into a clean saucepan. Cook over low heat, stirring constantly with a flat-edged wooden spoon, for 10-15 minutes or until custard thickens and coats the back of the spoon.
  4. Step 4
    Transfer the custard to a medium heatproof bowl. Cover the surface with plastic wrap to prevent a skin forming. Set aside for 30 minutes to cool slightly. Place in the fridge for 2 hours to chill.
  5. Step 5
    Pour the custard into the prepared pan. Cover with foil and place in the freezer for 6 hours or until almost set.
  6. Step 6
    Meanwhile, to make the toffee, line a baking tray with baking paper. Stir sugar and water in a saucepan over a low heat until the sugar dissolves. Bring to the boil. Simmer, without stirring, for 8-10 minutes or until dark golden. Pour evenly over the lined tray. Set aside for 10 minutes to set. Coarsely chop toffee.
  7. Step 7
    Use a metal spoon to roughly break up the ice-cream. Use an electric beater to beat the ice-cream in a bowl for 3 minutes or until smooth and pale. Fold in one-third of the toffee. Return to the loaf pan. Cover with foil and freeze for 4 hours or until firm.
  8. Step 8
    Divide the remaining toffee among glasses. Top with the ice-cream.

MEATLOAF IN THE CROCKPOT


The ability to make meatloaf without turning on the oven would open up a new list of foods to my summer cooking list, so when I saw this at A Year of Crockpotting, 

 I knew I would give it a try. Meatloaf in the Crockpot technique adapted from A Year of Crockpotting Your favorite meatloaf recipe 1 pound ground beef 1/2 cup quick oats 2 tablespoons minced onion 2 tablespoons minced celery 1 tablespoon Worcestershire sauce 1 tablespoon ketchup 1 teaspoon dried parsley 1 egg  1/2 teaspoon salt 1/4 teaspoon black pepper 1/4 cup (or less) milk Ketchup for garnish on top of meatloaf Combine all ingredients, except milk. Add milk, a little at a time, until it is a smoother consistency, but not goopy. 

 You can use a 6 quart crock with a meatloaf pan inside it, or if your meatloaf pan won't fit, use a 4 quart and put the meat directly into the crock. (which is what I did) Spray the crock with non-stick spray, and either put your meatloaf pan or meatloaf itself into the cooker. 

Cover and cook on high for 4 hours, or on low for 6-8.  Let the meat sit for about 30 minutes before you slice and serve. I cooked mine on Low for 3 hours 30 minutes, and the temp was at 170, so I turned it off and let it set for about an hour, until we ate after 5:30. The verdict? This worked really well. The meatloaf ended up resting in the crockpot for almost an hour, so it was the perfect consistency to remove from the crock and slice on a cutting board. My husband said it was the best meatloaf he's ever had, which of course, is the best compliment I could ever ask for. I don't know what percentage fat my meat was because it was from my local farm, but it must have been pretty lean, because I didn't have a lot of fat floating. This was great for leftovers the next day, so it's a great technique that I'll use again.

How To Make Cheesy-Stuffed Garlic Butter Crescents


Cheesy-Stuffed Garlic Butter Crescents

yield: 8 CRESCENTS
 
prep time: 10 MINUTES
 
cook time: 12 MINUTES
 
total time: 22 MINUTES

INGREDIENTS:


1 tube crescent rolls
4 string cheeses, cut in half
2 tablespoons salted butter
1/2 teaspoon Italian seasoning
1 small clove garlic, minced

DIRECTIONS:


Preheat oven to 375 degrees. Line baking sheet with parchment paper or silicone baking mat and set aside.
In a small bowl, melt butter together with Italian seasoning and garlic.
Pop open crescent rolls and separate into triangles. Brush the tops with some garlic butter. Place half a string cheese at the wide end and roll up. Brush the tops with more garlic butter and bake 10 minutes or until lightly browned. Serve warm.
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