Archive for January, 2011


Black Forest Trifle

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I made this Trifle as one of our desserts for Christmas Day, but quite honestly, it is something that I will certainly be making more frequently, and not keeping it solely for Christmas Celebrations.

It was made *out of my head* as such, so the quantities are a bit vague, but here goes. It made a large glass dish full, if that’s anyhelp.


1 x Swiss Roll, sliced
2 x Tins Cherries (reserve liquid of one), halved
3/4 cup Cherry Liquer
1 x Punnet Strawberries, halved
1 x Punnet Blueberries
3 x cups cream
4 x Flake chocolates, crushed

Begin by beating the cream with a little castor sugar (about 2 tbs) till thick, but still spreadable.

Next mix the reserved cherry juice together with the cherry liquer.

Line the base of your dish with slices of swish roll. Pour a good amt of liquid over this. Scatter an even amount of strawberries, cherries and blue berries over swiss roll, then pour over some cream. Next sprinkle crushed flake over the cream.

Repeat this process as many times as your bowl will allow. Mine allowed 3 layers. Finish off with a layer of cream, and a lot of crushed flake on top. I reserved 3 strawberries to pop in the middle of the trifle.

Make at least 8 hours ahead, or preferably overnight. Just as a matter of interest, this trifle stayed fresh for almost a week – hard to believe it lasted that long, but with all the desserts available, we really did have to watch our waistlines!

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Authored by: Shayne on Tuesday, January 11th, 2011 at 20:01
Categories: Uncategorized

Orange Velvet Cupcakes


I found this recipe the other – for the life of me I cannot remember where – but decided that I was going to give them a try. I don’t think I would have tried these were it not for the fact that I *love* Red Velvet Cupcakes so much. I imagined these to be the same, only orange.

Well, I was pleasantly surprised. They were delicious. Soft, moist and indeed velvety. Not too sweet and a flavour that really just moves around in your mouth – you know what I mean?
Instead of Cream Cheese Frosting (this is traditionally used with Red Velvet Cupcakes) I decided to use just a simple Vanilla Bean Buttercream Frosting. As these cuppies are not too sweet, i thought it was the perfect finish to them.
Here is the recipe that I used – your feedback, if you make them, would be welcome:

Orange Velvet Cupcakes
Yields: 24 cupcakes

– 1/2 cup butter, softened
– 1 1/2 cups granulated sugar (i used light brown)
– 2 eggs
– A good squirt Orange Gel colouring
– 1 cup buttermilk
– 2 1/2 cups flour (sifted well)
– 1 teaspoon salt
– 1 teaspoon vanilla
– 1/2 teaspoon orange extract
– 1 tablespoon vinegar
– 1 teaspoon bicarb

Beat sugar and softened butter well. Add food coloring and eggs. Beat well. Add buttermilk, flour, salt, vanilla and orange extract. Mix well. Stir the vinegar in by hand. Then add bicarb. Mix well.

Pour batter into cupcake liners. Bake +/- 20 minutes at 350 (180). Allow to cool before frosting with your fav Vanilla Buttercream Frosting.

And then sit down and enjoy with a cup of tea!

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Authored by: Shayne on Wednesday, January 5th, 2011 at 10:01
Categories: Cupcakes

Ice Cream Sandwiches

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Whilst watching the Food Channel (185) a couple of weeks ago, I happened upon The Barefoot Contessa and was completely delighted. I love her food, her home, her entertaining ideas, and really just the simplicity of her recipes.

She made these Choc White Choc Chunk Cookies, and then sandwiched them together with ice-cream. I knew I had to make them. So I did. And here is the recipe, and some photos too. Enjoy.

My only suggestion would be to make them smaller. We had them last night for pudding, and only my husband and FIL managed to finish theirs. They are just a little too big and rich for one serving. Otherwise?

Pure heaven.

Choc White Choc Chunk Cookies:

1/2 pound unsalted butter at room temperature
1 cup light brown sugar, packed
1 cup granulated sugar
2 teaspoons pure vanilla extract
2 extra-large eggs at room temperature
2/3 cup good unsweetened cocoa
2 cups flour
1 teaspoon baking soda
1 teaspoon kosher salt
1 1/2 pounds good white chocolate, coarsely chopped

Preheat the oven to 350 degrees F (180C). Cream the butter and both sugars until light and fluffy in the bowl of an electric mixer fitted with the paddle attachment. Add the vanilla, then the eggs, 1 at a time, and mix well. Add the cocoa and mix again. Sift together the flour, baking soda, and salt and add to the chocolate with the mixer on low speed until just combined. Fold in the chopped white chocolate.

Drop the dough on a baking sheet lined with parchment paper, using a 1 3/4-inch ice cream scoop or a rounded tablespoon. Dampen your hands and flatten the dough slightly. Bake for exactly 15 minutes (the cookies will seem underdone). Remove from the oven and let cool slightly on the pan, then transfer to a wire rack to cool completely.

To serve, simply sandwich together 2 cookies with a scoop of vanilla ice cream.

Heaven on a plate.  Truly.  And quite delish on their own too.

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Authored by: Shayne on Saturday, January 1st, 2011 at 20:01
Categories: Uncategorized