Melting Moments Biscuit

Ingredients

Biscuits

• 180g unsalted butter
• 60g icing sugar, sifted
• 60g custard powder
• 1 teaspoon baking powder
• 180g plain flour

Vanilla buttercream

• 100g butter, softened
• 2 teaspoons vanilla bean paste
• 1 cupicing sugar, sifted

Raspberry jam

• 250g fresh or frozen raspberries
• 250g caster sugar
• Juice of ½ a lemon
• ½ teaspoon gelatine powder
• Icing sugar, to serve

Method;
1. Preheat oven to 180°C. Line two oven trays with baking paper.

2. For biscuits, cream butter for two minutes in an electric mixer with paddle attachment. Add icing sugar and custard powder and mix until combined. Sift the baking powder and flour together then add to the dough and mix well. Roll dough into 40g balls, place on a baking paper lined baking tray and press each ball with a fork to leave an indent. Bake biscuits for 16-18 minutes or until light golden. Stand on trays 5 minutes to cool then transfer to a wire rack to cool completely.

3. For buttercream, whisk butter and vanilla until smooth. Add icing sugar and beat until mixture forms a paste, the consistency of thick icing. Spoon into a piping bag fitted with a small star nozzle.

4. For jam, place raspberries, sugar and lemon juice in a small saucepan and cook for 20-30 minutes until thickened. Mix gelatine powder with one tablespoon cold water together. Remove the jam from the heat, stir through gelatine mixture. Transfer to a heatproof bowl and cool in the fridge.

5. To assemble, place a spoonful of cooled jam on the base of half the biscuits. Pipe buttercream in a circle onto the base of the other half of the biscuits. Gently press one of each biscuit together to form a melting moment. Dust with icing sugar before serving.

 

Source:http://www.masterchef.com.au/recipes/melting-moments-biscuits.htm?target=dessert

Frosting:

For any Frosting
1 3/4	cups cups confectioners sugar, plus 2 tablespoons for dusting
1/2	cup unsalted butter, chilled
	pinch of salt
1/2	teaspoon pure vanilla extract
1	tablespoon milk  In the large mixing combine 1 1/4 cups confectioners sugar, butter, salt, and vanilla using an electric mixer. Add milk and continue mixing until well combined. Use a spatula to scrape the mixture from the sides of the bowl. With the mixer running, slowly add remaining 1/2 cup confectioners sugar, mixing until well combined.

Donna Hay's Four-tier Chocolate Cake

Yesterday i was watching Junior MasterChef Australia...
And these lovely lil kids made a four-tier chocolate cake...
So i decided to make one for myself as all those cakes looked sooo tempting...!!!!

I logged onto the masterchef site and baked the cake :)

Ingredients:
1/2 cup (125ml)water
60g butter, chopped
2 tablespoons cocoa, sifted
1 cup (150g) plain flour, sifted
1/2 teaspoon bicarbonate of soda, sifted
1 cup (220g) caster sugar
1 egg
1/4 cup (60ml) buttermilk
1/2 teaspoon vanilla extract
chocolate cream cheese frosting
50g butter, softened
250g cream cheese
1 cup (160g) icing sugar mixture, sifted
1/4 cup (25g) cocoa, sifted

Method:
1. Preheat oven to 150'C fan-forced.

2. Place the water, butter and cocoa in a saucepan over medium heat and stir until the butter has melted. Place the flour, bicarbonate of soda and sugar in a bowl, add the cocoa mixture and whisk to combine. Add the eggs, buttermilk and vanilla and whisk to combine. Divide mixture between 2 lightly greased 12cm round cake tins lined with non-stick baking paper. Bake for 40-45 minutes or until cooked when tested with a skewer. Allow to cool in the tins for 5 minutes. Turn out onto wire racks to cool completely.

3. While the cake is baking, make the cream cheese frosting. Place the butter and cheese in the bowl of an electric mixer and beat for 6–8 minutes or until pale and creamy. Add the icing sugar and cocoa and beat for a further 6–8 minutes or until light and fluffy.

4. To assemble, slice the cakes in half horizontally. Place one cake layer on a plate and spread with one quarter of the frosting. Repeat with remaining layers and frosting. Decorate as desired.

                                                                                   Recipe by Donna Hay.
Source :
http://www.foxme.tv/jrmasterchefaustralia/juniorcontstantsrecipesdetailsen/7

Strawberry Mousse

Trying something different from chocolate.
Always scared to try something which does not include chocolate and has eggs :p

Ingredients:
Strawberry- 2 Cups
Whipped Cream
2egg whites
1 tbsp caster sugar

Method: 
Chop strawberries in a food processor, leaving a few chunks. 
Stir in sugar. 
In a bowl, whip cream until stiff peaks form. 
In another bowl, whip egg whites until stiff peaks form. 
Fold whipped cream into strawberries. 
Fold egg whites into strawberry mixture. 
Serve immediately.

Irish Hot Chocolatttee... :)

I made it a lil too strong :p


Ingredients:
Milk- 1 Cup
Powdered Sugar-3/4th Cup
Honey- 1 tbsp
Cocoa Powder- 1tbsp
Semisweet chocolate- 2x2 inches piece
Cornflour- 2 tbsp

Method:
-Mix cornflour in milk.
-In a saucepan melt put the mixed milk and melt the chocolate.
-Add sugar. Add honey and cocoa powder.
-Pour in mug. Serve it hot!

I had it with a simple marie biscuit. And it tasted yumm!!!!

Chocolate Brownie

After 3 Attempts. Finally I made this chocolate brownie :)
*Phew*


Ingredients:

Maida - 1 cup
Icing sugar - 3/4 cup
Cocoa - 1/4 cup
Milk - 5 tbsp
Melted butter - 5 tbsp
Baking powder - 1/2 tsp

Dusting:
Icing Sugar
Chocolate Syrup for glace.

Preparation:
Prepare small serving baking tin for baking. I greased with melted butter and dusted with icing Sugar. When you dust with flour you will have the flour taste on the outer side. so dusting with sugar makes it better.
Pre heat the oven at 230 C, then bake the brownie at 230 C for 5-6 mins.
In a large mixing bowl, beat together butter and powdered sugar until it turns soft and creamy.


To this, add milk and stir well; Add the remaining ingredients and beat until all the ingredients mix well and form a smooth batter.


Grease a baking pan and smear some flour on it. Pour the batter into the baking pan.


Brownies are done when a pricked toothpick come out clean. Remove from oven and let it cool to room temperature.


Cut into square pieces with a knife and serve.

Pour the syrup over the warm brownie and dust with sugar.

Rainbow Cake

Its Tempting.....
The Moment You Look at the cake....  :)
Your surely in a treat for a Colorful Cake!!!
And its Easy to Make and Bake!!! ;)


Ingredients: 
Flour-100 gms
Butter-50 gms
Curd-50 gms
Powdered Sugar-50 gms
Baking Powder-1 tsp
Baking Soda- 1/2 tsp
Vanilla Essence -1 tsp
Milk (According to the consistency to be maintained)


Method:
-In a separate bowl mix Curd,Sugar,Butter and vanilla essence.
-Add Baking Powder and Baking Soda.
-Add Flour.-Add in some milk in order to main the consistency of the mixture and mix properly to avoid any lumps.
-Separate the batter into 4 different cups.
-Add the necessary food colors.
-Put the mixture in the Cake Mould starting from dullest color to the brightest color

-Preheat the oven.
-Now Bake on high for 15 minutes.
-Insert a toothpick in the middle of the cake and see if the toothpick comes out clean.
-Let the Cake Cool.