New treasures discovered!

Take a look at these great recipes I've discovered with the power of Tastespotting! :)

Chili Roasted Cashew Nuts that look absolutely scrumptious!
Fancy pants Deviled Eggs
Thai Mango Chicken - the blog says it tastes like deep fried food, but isn't! Sounds good to me.
Vegan Popcorn Chicken - could it be?

Yum yum!

kitchenscraps

Love this site! An illustrated food blog :)

Kitchenscraps - this is the recipe for

Megalicious Lasagnasaurus!

Black Magic Cake!

I made it at last! Oooh, and it was the most delicious chocolate cake I've ever eaten. It got 10/10 with the family & Jamie, and we didn't stop eating until it had vanished - I think I'll make them stew a bit before I bake again, or we'll all be diabetic.

Here's the recipe for Black Magic Cake (Hershey's)

Black Magic Cake

Ingredients:

• 2 cups sugar
• 1-3/4 cups all-purpose flour
• 3/4 cup HERSHEY'S Cocoa
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 eggs
• 1 cup buttermilk or sour milk*
• 1 cup strong black coffee OR 2 teaspoons powdered instant coffee plus 1 cup boiling water
• 1/2 cup vegetable oil
• 1 teaspoon vanilla extract

Directions:
1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans or one 13x9x2-inch baking pan.

2. Stir together sugar, flour, cocoa, baking soda, baking powder and salt in large bowl. Add eggs, buttermilk, coffee, oil and vanilla; beat on medium speed of mixer 2 minutes (batter will be thin). Pour batter evenly into prepared pans.

3. Bake 30 to 35 minutes for round pans, 35 to 40 minutes for rectangular pan or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost as desired. Yields 10 to 12 servings.

* To sour milk: Use 1 tablespoon white vinegar plus milk to equal 1 cup.


I used chocolate ganache for my icing (made with milk chocolate, cream & a bit of butter - chilled until spreadable) - it was perfect!

Chocolate Cake Crazy!

I've gone chocolate cake crazy for the billionth time - can't tell you how much my mouth is watering just looking at the lovely things people make.

How about this chocolate overdose cake? Or these molten chocolate cakes? This deep dark chocolate cake looks like the cake from the Matilda movie - yum!

I have to do some serious baking in my spare time this week.

Great recipe links

Hello happy bakers!

UKTV has one of the most scrummy collections of recipes online:

Check out their recipes for cocktails, pies, romantic desserts, and romantic starters, and this wonderful recipe for baked rice pudding - yum!

Toffee bread and butter pudding with creme anglaise

by Dean Edwards from MasterChef Goes Large Serves 4

Preparation time less than 30 mins

Cooking time 30 mins to 1 hour

Ingredients
1 loaf brioche, sliced
75g/3oz sultanas
50ml/2fl oz toffee liqueur
50g/2oz unsalted butter, for greasing
caster sugar, for dusting
For the crème anglaise
1 vanilla pod, split and seeds scraped out
750ml/1¼ pints milk
8 free-range egg yolks
160g/5½oz caster sugar

Method
1. To make the crème anglaise, add the vanilla pod and seeds to the milk in a pan and bring to the boil. Remove from the heat and leave to infuse for 10 minutes.
2. Preheat the oven to 180C/350F/Gas 4.
3. Put the yolks and sugar in a bowl and whisk until pale. Bring the milk back to simmering point and slowly whisk into the egg and sugar mixture.
4. Return the mixture to the pan and stir over a medium heat until thickened slightly.
5. Pour half the crème anglaise into a bowl and add the liqueur.
6. Grease four ramekins with the butter, then dust with sugar. Layer the brioche and sultanas in the ramekins and pour over the toffee crème anglaise.
7. Place the ramekins in a roasting tray and pour boiling water from a freshly boiled kettle into the tray to come halfway up the ramekins. Bake in the oven for 20-25 minutes, or until set and golden.
8. Turn the puddings out into serving bowls and serve with the remaining crème anglaise heated through.

More great recipes!

Butternut fritters
by Malcolm of 10 on Russell

It’s a vegetable…

# 50g cooked drained and puréed butternut
# 1/2 cup flour
# 1 tsp baking powder
# Good pinch salt
# 1 egg
# 100g butter

Mix butternut, flour, baking powder and salt together, making a light soft mixture. Whisk egg and add to mixture. Drop spoonful of mixture into hot butter in pan. Fry until light brown on both sides. Remove it and drain. Sprinkle with cinnamon sugar and enjoy.

No… it’s a dessert!

# 1 orange, sliced
# 50g sugar
# 100ml sour cream

Add some sugar to the melted butter in the pan and grill the orange slices. Arrange the fritters and orange slices and top with a good spoonful of sour cream.

Delicious!