Avocado chocolate cake with avocado frosting

TRH Avocado chocolate cake with avocado frosting1   TRH Avocado chocolate cake with avocado frosting2

3 cups all-purpose flour
5 tablespoons dark chocolate cocoa powder
2 teaspoons baking powder
2 teaspoons baking soda
1/2 teaspoon kosher salt
1/2 cup canola oil
1 ripe avocado, mashed until smooth
2 cups water
2 tablespoons white vinegar
2 teaspoons vanilla extract
2 cups sugar

2 ripe avocados, mashed until smooth
2 cups confectioner’s sugar
5 tablespoons dark chocolate cocoa powder

Preheat oven to 180. Grease and flour two round cake pans.
In a large bowl, whisk first five ingredients.
In another bowl, whisk canola oil and next four ingredients. Once combined, add sugar.
Pour wet avocado mixture into flour mixture and mix well until smooth.
Divide batter evenly between cake pans.
Bake for 20 – 25 minutes or until the toothpick comes out clean.
To frost, allow cakes to cool in pans, then turn out after 15 minutes to cool completely. Add a layer of frosting on first cake layer, then top with second cake layer. Add remaining frosting to the top of cake.

Prepared, tried and tested by:  Bobby Swanson


Cheese Cupcake

TRH Cheese Cupcake

Makes 8
Preparation time : 15 minutes
Baking time 25 minutes
Ingredients :
1&1/2 cups all purpose flour
1/2 tbsp baking piwder
1/2 tsp salt
1/2 cup butter,cubed
1/3 cup sugar
2 large eggs
1 tsp vanilla extract/essence
1/2 can condensed milk
/2 cup grated cheese

1) Preheat oven 350F
2) Combine flour,baking powder and salt.
3) In a bowl of electric mixer fitted with paddle attachment , cream butter and sugar together in a medium speed mix until butter pale and yellow in color about 3-5 minutes .
4) Add eggs and vanilla mix in in condensed milk
5) Bring mix to low speed, add the flour mixture gradually then add 3/4 cup grated cheese, mix until combined .
6) Scoop batter into prepated muffin tin until cups 3/4 full, top each cupcape with 1-2 tsp of grated cheese.
7) Bake for 25 monutes or until toothpick inserted in the center comes out clean. Cool in wire rack .

Prepared, tried and tested by https://www.facebook.com/alljoyslovelycooking/


Frikkadel / Meatballs

Frikkadel  Meatballs

Salwaa Smith – Cape Malay Cooking & Other Delights

Frikadel is such a versatile dish which can be used in many different ways, e.g. spaghetti & meatballs, frikadel curry, cottage pie just to name a few. Serves 8

Ingredients :
1 kg fat free minced meat
2 medium onions, chopped finely
1 large green pepper
2 medium tomatoes
1/2 bunch dhanya
1 teaspoon nutmeg
2 teaspoons crushed garlic
2 – 3 slices one day old bread soaked in water
2 medium eggs
Salt & pepper to taste

Wash and drain minced meat well.
Soak bread in water and squeeze excess water out.
Chop onion, pepper, tomato, dhanya finely.
Add all the ingredients in a mixing bowl and mix thoroughly using your hands or a spoon. I prefer using my hands mixing to ensure all the ingredients are mixed.
Heat your oven to 220C. Roll mince mixture into small golf ball size meatballs. Arrange the meatballs onto a slightly greased baking tin or line your baking tin with greaseproof paper then you don’t need to use any oil. This is to prevent the meatballs from sticking onto your tray. Roast in the oven for 20 – 25 until browned. Can also be pan fried using some cooking oil.

Cook’s tip:
To save time when cooking freeze half of the meatballs ready to use next time. Form the frikadel balls, freeze on a baking tray covered with greaseproof paper. When the frikadels, are frozen remove from baking tray, mark and store in an airtight container in your freezer.

Seen on: Cape Malay Cooking & Other Delights

Coffee Caramel Cake with Chocolate Ganache

Coffee Caramel Cake with Chocolate Ganache

For Coffee Cake Layers:
1/3 cup unsalted butter, softened at room temperature
2 1/4 cups white granulated sugar
3 large eggs
1 1/2 teaspoons vanilla
1 ½ cups buttermilk
3 tablespoons instant coffee powder (put through food processor)
3 cups all-purpose flour
3 ¾ teaspoons baking powder
1/8 teaspoon salt

For Salted Caramel Frosting:
1 can Nestle Cream Caramel
250 g unsalted butter, softened at room temperature
250 g salted butter, softened at room temperature
1 tablespoon Kahula, optional
For soaking cake layers: ½ cup Kahula coffee liqueur OR strong coffee

For Chocolate Ganache:
2 x 80 g Beacon Midnight Velvet Dark Chocolate
1/2 cup cream
For Garnish: Coffee Macarons / Mini Meringues

Preheat oven to 350F. Line 2, 8-inch cake pans with parchment paper and spray with non-stick spray; set aside.
Whisk together butter and sugar in mixer bowl. Add eggs and vanilla and whisk until smooth. In separate bowl, combine buttermilk and coffee. Whisk until smooth. In separate bowl, sift together flour, baking powder and salt. Add buttermilk and flour, alternating. Stir until no clumps remain.
Divide batter evenly between cake pans. Bake in preheated oven for 45 minutes or until toothpick inserted into center of cake comes out clean. Remove cake layers from pans; cool on wire rack. Once cakes are cooled completely, use serrated knife to level off the top and slice the layers in half.
Prepare frosting: place softened butter into mixer bowl. Whisk on high speed, scraping sides of bowl often, until butter is light and fluffy and white in color. Add dulce de leche and Kahula, if desired. Reserve ¾ cup frosting and place into pastry bag tipped with star tip.

To assemble cake: using spoon or dispenser bottle, lightly soak each cake layer with Kahula or coffee. Spread a thin layer of frosting between layers and on sides and top. Smooth over with flat spatula. Place into refrigerator to set for 20-30 minutes.
Meanwhile, prepare chocolate ganache: heat cream in small saucepan until almost simmering; be careful not to burn it! Remove from heat and whisk in chocolate. Whisk until chocolate is melted and starts to thicken. Chocolate needs to start cooling; do not pour hot chocolate onto cake! Let stand for 5 minutes and let air bubbles escape. Pour half of the chocolate into a disposable pastry bag or ziplock bag.
Use chocolate ganache to garnish sides of cake. Pour more chocolate over the top and smooth over with spatula. Place cake into refrigerator to set, about 20-30 minutes.
If desired, garnish top of cake with reserved frosting after chocolate has set. Can also add decorative coffee macaron cookies. Keep cake refrigerated.

Seen on:  Granny Mouses House/Ouma Muis se Huis



200 ml fresh Milk
50 g butter, softened
210 g (375ml) cake flour
10 ml baking powder
45 ml cocoa powder
3 eggs
210 g (250 ml) castor sugar

2 x 400 g cans pitted black cherries
sugar to taste
60 ml corn flour
3 x 250 ml Fresh Cream
Cherry liqueur (Kirschwasser), to taste
100 g chocolate slab, grate

Preheat oven to 200 C.
Heat the milk and butter to just below boiling.
Sift the dry ingredients together.
Whisk the eggs and sugar together for 6 min, until light and fluffy.
Fold in the dry ingredients, hot milk and butter mixture.
Mix well.
Pour into 2 greased cake tins with a diameter of around 20cm.
Bake for 25 minutes.
Turn out and leave to cool on a wire rack.

Drain the cherries and reserve the juice.
Cut 3/4 of the cherries in half leaving the remaining whole for decoration.
Bring the cherry juice to boil and add sugar to taste.
Mix the corn flour with a little water and stir into boiling juice.
Remove from heat and add halved cherries.
Leave to cool.
Whip the cream until thick, adding a few drops of cherry liqueur or Kirschwasser.
Slice each cake layer horizontally in half.
Sprinkle each layer with a few drop of cherry liqueur or Kirschwasser.

1. Spread a 1/3 of the cherry mixture on FIRST cake layer.
Spread a thin layer whipped cream on cherries.
2. Place a SECOND cake layer on top and spread a 1/3 of the cherry mixture followed by a thin layer of whipped cream on second layer.
3. Place THIRD cake layer on top and spread the remaining cherry mixture on top followed by some whipped cream.
4. Place the FORTH cake layer on top.
Cover the top and sides of the cake with whipped cream.
Pipe cream rosettes on top of cake and decorate with remaining whole cherries.
Sprinkle grated chocolate on sides and top of cake

Seen on Puddings and Desserts

Fruitcake with apricot butter icing

Fruitcake with apricot butter icing

200g butter, softened
100g whole almond
200g plain flour
200g icing sugar
4 medium egg
700g mixed dried fruit
25ml brandy
For the icing
150g butter, softened
150g apricot jam
275g icing sugar, sifted

Heat oven to 160C/140C fan/gas 3.
Grease a deep 20cm round cake tin with a little bit of the butter, then line with greaseproof paper or baking parchment.
Wrap a couple of sheets of newspaper around the outside of the tin, then secure with string.
In a food processor, whizz the almonds with the flour until the mix resembles crumbs. Beat the butter and icing sugar until light and fluffy.
Beat in the eggs, one by one, then fold in the flour and almonds, dried fruit and brandy. Scrape into the tin, level the surface and bake for 1 hr 15 mins, until a skewer poked in comes out clean. Cool in the tin.

When the cake is completely cold, make the icing quickly by beating the butter, jam and icing sugar until pale.
Don’t allow the butter to get too warm or overbeat as the icing might split.
Swirl all over the cake, then leave in a cool place to set (but not the fridge).

Source: http://www.bbcgoodfood.com/recipes/1837666/fruitcake-with-apricot-butter-icing

Classic winter fruitcake- decorating and frosting

Classic winter fruitcake

For the decoration
1 egg white
50g caster sugar
small bunch black grapes
holly or bay leaves
20cm/8 inch round fruitcake
1-2 clementines
1-2 just ripe figs
a few kumquat
a few physalis (Cape gooseberries)
approx 65cm red or gold ribbon

For the frosting
2 egg white
175g icing sugar

Lightly beat the egg white in a shallow bowl and spread out the caster sugar on a baking sheet or tray. Dip the grapes and the holly or bay leaves into the egg white, or use a paintbrush. Shake off the excess, then coat in the sugar. Set aside to dry for at least 10 mins, ideally about 30 mins.

When you’re ready to decorate, make the frosting.
Put a large bowl over a pan of simmering water, making sure the bottom of the bowl does not touch the water.
Put the egg whites and icing sugar into the bowl and whisk for 5-7 mins until you have a thick, very glossy frosting.
Use a spatula to clean around the edges of the bowl every so often as you whisk.
Scoop the frosting onto the top of the cake and spread it around with a flat-edged knife, swirling as you go to create a snowy effect (see Know-how, below).
Halve the clementines, figs and kumquats, then arrange on top of the frosted cake with the physalis, frosted grapes and leaves.
Fix a ribbon around the base and leave the cake somewhere cool – but not the fridge – until your guests arrive.

Tip:- Know-how
This type of frosting is essentially a meringue, with the egg being cooked by the heat of the water it’s whisked over.
For a deep, swirled topping, dollop a few good spoonfuls of the frosting on top, then gently paddle the frosting out to the sides of the cake with a palette or a flat-edged knife.
The frosting is more forgiving than other icings in case you make a mistake, although try to avoid moving it around more than 5 minutes after putting it on the cake.

Source: http://www.bbcgoodfood.com/recipes/4883/classic-winter-fruitcake



6 tablespoons of softened butter, divided
2 tablespoon olive oil, divided
3 tablespoons shallots, minced
8 ounces Cremini (baby bella) mushrooms sliced
2 pound boneless skinless chicken breasts, cut into thick strips
¼ cup white wine
3 cups condensed cream of chicken soup
3 teaspoons poppy seeds, divided
1 teaspoon celery salt
Few grinds black pepper
¼ cup light cream
¼ cup whole milk
1 sleeve Ritz Crackers, crushed

1. Preheat oven to 350 degrees F.
2. Have a 9×9-inch casserole pan or dish standing by.
3. In a large fry pan, heat two tablespoons of butter and one tablespoon of the oil over medium heat and add shallots. Cook for 2 minutes, increase heat to high and add mushrooms. Cook mushrooms on high heat for 8-10 minutes tossing and turning often until browned (they will give up some liquid then pull it back in again). Remove to a bowl and return pan to medium high heat.
4. Add two more tablespoons of butter and the remaining olive oil and once hot, cook chicken strips in two batches browning on both sides for about two minutes each (cook them slightly undercooked as they will finish cooking in the oven). As you finish each batch, add directly to the casserole pan and layer half the mushrooms over each batch.
5. Once the last batch of chicken leaves the pan, deglaze with the white wine, scraping up any browned bits.
6. After the wine evaporates, add all of the condensed soup, 2 teaspoons of the poppy seeds, celery salt, pepper, cream and milk and heat just to hot. Pour this over the chicken and mushrooms.
7. In a small bowl, mix the last two tablespoons of butter with the last teaspoon of poppy seeds and the crushed Ritz. Pour over chicken mixture and bake uncovered for 20 minutes or until browned and bubbly.

SOURCE – afamilyfeast
Posted by: (www.foodloversrecipes.com)
Submitted by: Linda Venter

Cassata with Candied orange slices

TRH Cassata with Candied orange slices

For the candied Orange slices
2 oranges
1&1/2 cup sugar
For the filling
100g ricotta cheese
1/3 cup icing sugar, sifted
1/4 cup coarsely chopped dark chocolate
1/4 cup candied orange peel or orange slices
2 tbsp whipping cream
1 tbsp orange liqueur
1 tsp vanilla

To assemble
1) Slice the oranges into wheels and remove any seeds, taking care not to tear the oranges.
2) Bring a pot of water up to a boil and drop in the oranges slices. Simmer for 1 minute, then strain, discarding the water.
3) Refill the pot with 1/4 cup of fresh water and add sugar, bring to simmer then add the oranges slices and simmer gently, uncovered for about 20 minutes.
The orange or peel slices will look slightly translucent (but not completely)
4) Remove the pot from the heat and cool the syrup for up to a month

For the filling
1) Beat all the ingredients together until well blended and chill until ready to assemble.
2) Line 6 ramekins or other dishes or cups with plastic wrap, drain 6 orange slices well and place one each at the bottom of each dish.
3) Heat reserve syrup with water and orange liqueur until just below a simmer. Cut the lady finger to size to fit the dish, and dip them into the syrup, immediately arrange them in the dish as closely together as possible .
4) Spoon the ricotta filling into the center of dish and top with dipped lady fingers. Wrap the dish and chill in fridge until ready to serve.
5) To serve, unwrap the Cassata and tip them onto individual plates, removing the dish and plastic wrap, drizzle some syrup on top.

Prepared, tried and tested by: https://www.facebook.com/alljoyslovelycooking/

Banana Bread with raisins

TRH Banana Bread with raisins

1/2 cup (1 stick ) unsalted butter, softened
1 cup granulated white sugar
2 large eggs
3 medium Banana, very ripe
1/4 cup milk
1 tsp vanilla essence
2 cups self raising flour
1 tsp baking soda
1/2 tsp salt
1/2 cup raisins or sultanas (optional)

Equipment you will need
8×5 loaf pan
Large bowl
Whisk or fork or stand mixer

1). Heat the oven and prepared the pan : preheat to 350F (180C) with the oven rack in the bottom of third oven, spray the inside of the pan with non stick spray.
2). Melt butter in the microwave and creme with sugar until fluffy using a stand mixer, add eggs one a time beating well.
3). Add milk and vanilla into the butter mixture.
4). Mash the banana using fork separately in a bowl
5). Combine flour,baking soda,and salt gently stir and add to dry ingredients, add banana and fold in the raisins. Mix well until combine .
6). Pour the batter into prepared pan smooth the top of the batter.
7). Bake for 55-65 minutes until it caramelized and dark brown in color and skewer comes out clean when inserted at center of bread.

Prepared, tried and tested by: https://www.facebook.com/alljoyslovelycooking/