HALLOWEEN CHOCOLATE MUD CAKE

I am absolutely in love with this PERFECT chocolate cake! To make it extremely chocolatey, I have added whipping cream mixed with chocolate, cherry jam and topped it with chocolate ganache. Although, this cake is perfect by it's self aswell.

NOTE: This recipy is for two layers of cake baked in seperate    23cm trays, if you want just one layer, use half of these ingredients or a bigger tray.

Ingredients for the cake :

• 300 g flour (all purpous)
• 250 g butter (room temp.)
• 250 g dark chocolate
• 120 ml milk
• 50 g cocoa powder
• 4 eggs
• 550 g sugar
• 30 ml vegetable oil
• 170 ml hot water
• 3 tsp instant coffe
• 1 tbsp baking soda
• 0,5 tbsp baking powder
• 0,5 tsp salt

Place a heat resistant glass bowl on a pot with simmering water. Add the butter, chocolate, sugar, coffe and hot water into the bowl and let it melt. Keep whisking the mixture untill all the ingredients are dissolved.

Remove the bowl from the pot, add milk into the hot mixture and start mixing with a mixer. Add eggs, one at a time, next add the oil.

When that is all combined, stop the mixer and sieve the flour, baking soda, baking powder, salt and cocoa powder, then start mixing on low speed for 2 minutes.

Place baking paper on the bottom of your two 23cm baking trays, fill them up with the mixture and bake at 150°C (300°F) for 2 hours.

After taking the cake out let it cool for about an hour.

Ingredients for the chocolate whipping cream :

• 250 ml whipping cream
• 45 g dark chocolate

Place the cream and the chocolate in a bowl, heat up in the microwave for 30 sec. Mix to check if the chocolate has dissolved, if not put it back in for 15 sec. and mix again. Let it cool down and place in the fridge to cool completely.

When the mixture is cold, mix on high speed for about 5 minutes till it gets a thick consistency. You can use it to layer the cake.

Ingredients for the chocolate ganache :

• 50 ml whipping cream
• 100 g dark chocolate

As with the chocolate cream above, melt the ingredients together in a microwave till the chocolate is dissolved. Spread it on top of the cake.

Enjoy the best cake the world has known! ;)

HALLOWEEN COOKIES

Want to get creative this Halloween in a cheep and easy way? You should definietly try these delicious Halloween cookies! They are super easy to make,very affordable and you can get very creative by decorating them however you like. I have decorated mine with Royal Icing.

Ingredients for the cookie dough :

• 200 g granulated sugar (1 cup)
• 230 g butter (room temp.)
• 1 egg
• 360 g flour (all purpose)
• 1 tsp vanilla extract
• 1 tsp baking powder

Mix the butter with sugar in a mixer for 5 minutes. Add the egg and vanilla extract and mix for another 2 minutes. Sieve the flour and baking powder into the mixture and mix with a spoon or a spatula till all combined. Press the dough in your hands and shape it into a ball. Place the dough in a plastic bag or tin foil and refrigerate for 15-20 minutes.

Sprinkle some flour on a big cutting board or your kitchen countertop and roll the ball of dough till flat. Don't roll it too thin so it doesn't fall apart. Cut out your desired shapes. Place baking paper on a baking tray, then place the cutouts on top. Bake for 8-10 minutes at 180°C (350°F).

Let the cookies cool before you start decorating them.

Ingredients for Royal Icing :

• 350 g icing sugar (3 cups)
• 2 egg whites
• 1 tsp vanilla extract (optional)

All you need to do is mix all the ingredients in a mixer for about 5 minutes. Add the desired food colouring and start piping. If the icing is too thick just add a little bit of water, if it's too thin add icing sugar.

So simple and easy, but the efect is stunning!

                        BLUEBERRY TART

For this tart I used blueberry jam which makes this a perfect tart for any time of the year. It has a rich taste and a beautiful colour. And because Purple reminds me of Halloween I just couldn's resist ;)

Ingredients for the cracker crust :

• 200 g crackers
• 6 tbsp melted butter
• 2 tbsp sugar

Mix all the ingredients in blender till combined. Fill your 28 cm tart tray, pushing the mixture againts the sides of the tray. Bake for 10 minutes at 180°C (350°F).

Ingredients for the blueberry filling :

• 400 g blueberry jam
• 200 g condensed milk
• 3 egg yolks
• 1 tbsp brown sugar
• 1 tsp ground cinnamon

Whisk all the ingredients till combined. Pour the mixture onto the crust and bake for another 25 minutes at 180°C (350°F).

Let the tart cool completly on the side, then place it in the fridge for an hour. After that time prepare your chocolate ganache (optional).

Chocolate ganache :

• 200 g dark chocolate
• 100 ml whipping cream

Chop the chocolate into small pieces and place it in a bowl (make sure the bowl is not made out of metal so you can place it in the microvawe!), then pour the whipping cream over it  and put it into the microvawe for 30 secounds. Mix the mixture with a spoon for a few seconds, if it is not melting yet put it back into the microvawe for another 30 seconds. Mix till all the chocolate is disolved. When ready pour it on the tart and spread gently.

For the spider web effect I have used melted white chocolate.

Place the tart in the fridge for an hour and it's ready!

                          CARROT CAKE

Carrot cake is good for any time of the year and it will bring a  smile to anyone who will try it. If you haven't tried it out yet, it's about time!

Ingredients for the cake :

• 500 g grated carrots (about 5 medium sized)
• 400 g flour
• 500 g sugar
• 2 tsp baking soda
• 1/2 tsp salt
• 2 1/2 tsp ground cinnamon
• 1 tsp nutmeg
• 5 eggs
• 350 ml vegetable oil

Sieve all the dry ingredients in to a big bowl and whisk till combined. In a mixing bowl mix the eggs for about 3 minutes. Mix in the oil and then start gradualy adding the dry ingredients while mixing on low speed. Add the grated carrots and mix for about 2 minutes.

Preheat the oven to 180°C (350°F).

Spread a little amount of butter all over the inside of a 23 cm baking tray and sprinkle it with bread crumbs, next pour the mixture into the tray.

Bake for an hour and 20 minutes then lower the temperature to 160°C (320°F) and bake for another 30 minutes.

This cake is very moist so check it in the center with a scewer if it is ready inside. If the scewer comes out wet keep baking for another 20 minutes and check again.

When the cake is ready put it on the side and let it cool for two hours.

Ingredients for the butter cream : 

• 200 g cream cheese
• 150 g caster sugar
• 100 g butter (room temperature)

Mix all the ingredients in a mixing bowl until cumbined.

Cut the cake into layers and spread the butter cream over each layer, put all the layers on top of each other and spread the butter cream all over the cake.

It takes a little bit of time but it is so worth it, enjoy ! :)

                       CARAMEL APPLES

 

A beautiful and easy dessert more on the healthy side :)

For this recipy you will need:

• apples of choice
• condensed milk
• cake pop sticks
• food colouring

First put the apples in a pan and cover with hot watter. Thank's to this the peel will become matt and the caramel will stick better to the apples.
After 5 minutes take the apples out and leave them on the side to cool down (you can place them in the fridge for a quicker result).
Mix the condensed milk with food colouring and cool in the fridge.

When everything is cool spread the condensed milk over the apples and put back in to the fridge for 10 minutes. 
You can add another layer of the milk on top for a thicker result.

Not only tasty but also a beautiful decoration for autumn and halloween.

  

 

                      CINNAMON ROLLS

 The perfect cinnamon rolls will win every ones heart! It's a taste you will never forget and a dessert you will always want to go back to. Simply perfect. 

Ingredients for the dough:

• small bag - 7 g dry yeast
• 100 g - 1/2 cup sugar
• 600 g - 4 cups all-purpose flour 
• 300 ml - 1 cup milk
• 100 g room temperature butter
• 1/3 tsp salt
• 1 bag - 60 g powder vanilla pudding 

Warm up the milk,add the sugar and yeast, stir until it's dissolved.
In a separate big bowl mix all the dry ingredients,then add the butter and milk mixture.
Mix with your hand pressing the mixture.
When all is well combined dust it with a bit of flour,cover the bowl with a cloth and leave to sit for 1 hour.

After 1 hour the dough will grow bigger and will get firmer.
Dust some flour all over a cutting board and roll the dough with a roller ( dust some flour on the roller so the dough doesn't stick to it) in a rectangle shape about 1 cm thick.

For the filling you will need :

• 150 g butter (room temperature)
• 200 g - 1 cup brown sugar
• 2 tbsp cinnamon

Spread the butter all over the dough evenly, mix the brown sugar with cinnamon and sprinkle on the butter.
Wrap the dough starting with the longer side until you will get to the end.Cut the roll into about 5 cm sections.


Preheat the oven to 180°C (350°F),place baking baper on a flat baking tray,place the cut rolls on the paper gently pressing them down.
Bake for about 20 minutes or till they start getting brown.

For the icing :

• 150 g butter
• 200 g cream cheese
• 100 g icing sugar
• 0/2 tsp vanilla extract
• pinch of salt

Mix the butter in a mixer on high speed for 5 minutes,then add the cream cheese,mix for about 2 minutes,then start adding the icing sugar in sections,add the salt and vanilla extract.

Cinnamon rolls are best served warm with generous amount of cream on top. Simply perfect!

 

                  PUMPKIN CUPCAKES

 These pumpkin cupcakes just can't go wrong. They are moist and delicious,perfect for a party. Quick and easy to make. Thanks to a pumpkin puree and spices they will bring the amazing autumn vibe and the smell will make anyone hungry.

With this recipy you will make about 20 cupcakes,depending on how big cupcake liners you want to use.

Ingredients :

• 220 g all-purpose flour
• 130 g brown sugar
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1,1/2 tsp cinnamon
• 1 tsp nutmeg
• 1/2 tsp ground ginger
• 2 eggs
• 220 g pumpkin puree
• 100 ml vegetable oil
• 60 ml milk
• 1 tsp vanilla extract

Sieve all the dry ingredients in to a bowl and mix untill combined.

In a different bowl mix the eggs and sugar. After they are combined start adding the vegetable oil,milk and pumpkin puree. 

Mix the dry ingredients into the wet ingredients until all is combined.  

Place your cupcake liners in a cupcake (muffin) tray and fill them in with the mixture. Place the filled tray in a preheated oven to 180°C (350°F). Bake for 20-30 minutes. 

To check if the cupcakes are ready insert a toothpick in the middle to see if it comes out clean, if it does they are ready. Take them out of the oven and leave on the side to cool.

Now you can top and decorate your cupcakes with what ever you like. If you want to use a vanilla butter cream for that here is a way to do it.

Ingredients for the butter cream :

• 250 g room temperature butter
• 150 g icing sugar
• 1 tsp vanilla extract

Mix the butter in a mixer for not less then 5 minutes. When the butter gets very light in colour and will double in size start mixing in the icing sugar in sections. When that is all combined mix in the vanilla extract and any spices or food colouring of choice.

After decorating the cupcakes, put them in the fridge for about 30 minutes so the butter cream gets stiff and stays in place.

ENJOY!

                      PUMPKIN PUREE

      Pumpkin puree is something you can use to all sorts of 

        cakes,tarts and cupcakes. It's very easy to make.

        If you don't want to use a can pumpkin puree I definitly

        recommend you try this.

      All you will need for this puree is one sugar pumpkin.

        Don't use the big ones as they don't have much flavour,

        better leave them for your Halloween decorations ;)

        Instructions:

        Place baking paper on a baking tray,then cut the pumpkin 

        in half. Scoop out all the seeds. Place it on the tray and bake           in the oven in 200°C (390°F) for about an hour. 

        To check if the pumpkin is ready insert a knife into the peel,

  it should be very soft.Take the pumpkin out of the oven and   put it on the side to cool.When it's ready take the peel off and blend until its nice and creamy.

        Your pumpkin puree is now ready, ENJOY!

          

                                   PUMPKIN TART

 

 Starting the autumn season I present the amazing pumpkin tart with crunchy cracker crust and creamy pumpkin top,perfect for an autumn dessert and very easy to make. Sweet and full of flavor thank's to a pumpkin puree and spices like cinnamon and nutmeg. In my opinion a MUST BAKE!

Ingredients for the cracker crust :

• 200 g ground crackers 
• 6 tbsp melted butter
• 2 tbsp sugar

Combine all these ingredients in a mixer then press the mixture in to a 28cm (11in) tart pan and spread all over pushing to the sides.
Put in to a preheated oven at 180°C (350°F) for 10 minutes.
Then take it out and let it wait on the side while you make the pumpkin top.

Ingredients for the pumpkin top :

• 400 g pumpkin puree
• 200 g condensed milk
• 3 egg yolks
• 1 tbsp brown sugar
• 0,5 tsp nutmeg
• 1 tsp cinnamon

Combine all the ingredients in a bowl using a whisk,and pour it on to the cracker crust. Bake iat180°C (350°F) for about 25 minutes.

Let the tart cool on the side then place it in the fridge for an hour.

Your tart is ready and delicious, enjoy! :)