I found this recipe on the back of one of those flyers that everyone gets in their post and I also had some rhubarb in my fridge (I know- weird coincidence right?).
1+1= THIS!
Ingredients
- 2 eggs
- 1,5 dl sugar
- 2 dl white flour
- 1,5 tsp baking powder
- 0,5 dl milk
- 100g butter
For the topping
- 400g rhubarb, chopped
- 150g almond flakes
- 125g butter
- 1,5 dl sugar
- 1,5 tblsp white flour
- 0,5 dl milk
Method:
- Preheat the oven to 180°C (350°F)
- For the batter: Beat the eggs and the sugar until light and fluffy.
- Mix the flour and the baking powder, sift and combine with the egg-sugar mixture.
- Melt the butter and add it and the milk into the batter.
- Pour everything into to a baking tin lined with a parchment paper and bake for 10 min.
- Put chopped rhubarb on top of the cake and bake another 10 min.
- For the topping: Mix and heat all the ingredients in a saucepan stirring constantly until the mix thickens and is golden. Pour the topping on top of the cake (with rhubarb pieces on it) and bake by 200°C for additional 15-20 min or until the top looks nice and golden.
- Let it cool for 20 min. and serve with vanilla ice cream.
Review: It's quite a heavy cake but in a good way. The cake is lightly sour because of the rhubarb but the sweetness (and crunchiness and chewiness...) of the topping (and additional scoop of vanilla ice cream) balances everything nicely out.
I found myself taking 1st slice...and then the 2nd...and then a small piece more...
You just CANNOT get enough of it!!
Some of my family members had been craving and asking for it for some time so I had to give in!
Ingredients (yield 6 ramekins)
- 320 ml heavy cream (35%)
- 1 vanilla bean, or 1,5 tsp vanilla extract
- 4 egg yolks, room temperature
- 50g white sugar
- 60g white sugar
Method:
- Preheat oven to 150°C (300°F)
- In a saucepan, over medium-high heat, bring the cream and the vanilla bean and seeds to the almost to a boil. Remove from heat and remove the vanilla bean.
- Meanwhile in a heatproof bowl beat the egg yolks and sugar until thick and pale (about 1-2 minutes). Gradually pour hot cream into the egg yolk mixture, making sure you keep whisking constantly so the eggs don't curdle. (Stir in vanilla extract, if using.)
- Strain into a large measuring cup or pitcher and then evenly pour the custard into the ramekins.
- Prepare a water bath (bain marie) by carefully pouring enough hot or boiling water so that the water comes halfway up the sides of the ramekins.
- Bake for about 30 - 40 minutes or just until the custards are set (a slight wobble is okay). Immediately remove the custards from the water bath and cool to room temperature on a wire rack (about one hour). Refrigerate (uncovered) for at least 4 hours or until cold and firm. At this point they can be stored (covered) in the refrigerator for about three days.
- To serve, remove the custards from the refrigerator. Sprinkle an even, not too thick, layer (about 1 tblsp (15 grams)) of white sugar over the custards. Using a hand held kitchen torch, or under a very hot preheated broiler, caramelize the sugar until it is golden brown and bubbly.
- Let sit a few minutes so the sugar can harden then serve.
Review: The taste was very nice, not overwhelmingly sweet and delicate.
Tip: I made caramel using my oven. I did the job but some of the sugar didn't crystalize properly. It didn't bother me personnaly but I'm just saying...Use hand held kitchen torch if you have it!
Looking for a cheap but to die for recipe? Try THESE!
P.S. I'll promise you won't have any regrets ;)!
Ingredients
- 3 egg whites
- 200g white sugar
- 0,5 tsp vanilla extract (optional)
- 2 tbsp unsweetened cocoa powder, sifted
Method:
- Preheat the oven to 130°C (250°F). Line a baking sheet with parchment paper.
- Put the egg whites and sugar in a stainless steel or a glass bowl and whisk to combine.
- Place the bowl over a saucepan of simmering water and, stirring constantly, heat the mixture until the sugar has melted and is warm to the touch (about 2-5 minutes). Remove from heat and wipe the bottom of the bowl to remove any condensation.
- Beat the egg whites until the meringue is stiff with glossy peaks (about 5 minutes). (When you touch the meringue it's cool to the touch). Add the vanilla extract, if using, and beat to combine.
- Sift the cocoa powder over the meringue and gently fold the cocoa powder into the meringue using a spatula. I don't completely fold the cocoa into the white meringue. I leave some swirls of the white meringue.
- With two spoons (can also pipe), place 5-6 large mounds of the meringue on your prepared baking sheet. If you like you can sift a little more cocoa powder over the Meringues and, with a fork, make swirls and peaks with the Meringue.
- As soon as you put the meringues into the oven, reduce the oven temperature to 100 °C and bake the meringues for approximately 1h 15min to 1h 30min , or until the Meringues have a crisp outside crust and release easily from the parchment paper. (If you break one open, the inside will be soft and marshmallowy. The longer you bake the Meringues, the firmer they will be inside.) Remove from oven and place on a wire rack to cool. The meringues can be covered and stored at room temperature for 2-3 days.
Review: I was FORCED to make them 3 times because the first batch was eaten so quickly that no one even noticed!
VERY, VERY tasty and soft and chewy!! I like them quite chewy so I baked them for 1h 20min.
This comes from my mom's old Soviet time's recipe book. You can probably find everything you need in your cupboard already!
Ingredients
- 250g white flour
- 125g white sugar
- 125g butter, softened
- small pinch of salt
- 1 tsp vanilla sugar (optional)
- 1 egg
Method:
- Preheat the oven to 180°C (355°F).
- Mix everything together into a ball of dough.
- You can roll the dough out and cut out different shapes or do what I did by taking small pieces of dough, making them into small balls and pressing flat with your hands.
- Bake for 12 min. or until cookies start to brown slightly from the edges.
Review: This is a really simple recipe. The cookies go well with a cup of tea.
Tip: You can get a nice ruff look on cookies if you use a fork when pressing the dough balls flat.
I was looking for a comfort food recipe that wouldn't include an oven. So this is what I found. I modified it a little.
WARNING! Very simple and addictive!!!
Ingredients
- 4 tbsp flour
- 4 tbsp sugar
- 2 tbsp cocoa powder (unsweetened)
- small pinch of salt
- 2 tbsp milk
- 2 tbsp melted butter
Method:
- Put flour, sugar , cocoa powder and salt in a cup or a ramekin and mix well.
- Add milk and butter and stir everything together.
- Put the cup in the microwave and microwave on a high for 1 minute. Check it! It should be cooked on top but still moist inside. If it's still not ready, pop it back in and microwave for another 30 sec. and so on. The cooking time shouldn't exceed 2 min. (UNLESS you are microwaving a bunch of cups at the same time. Then it will take longer to cook!)
- Serve immediately with vanilla ice cream/whipped cream and salted peanuts (no I'm not crazy!) or eat it just as it is!
Review: I chose to modify the original recipe (which was calling for water and oil instead of butter and milk) because this way the brownie comes out smoother and doesn't get rock hard as it cools!
Now the taste...oh that taste!! It was heaven!
And although it has a lot of sugar in it, it's not too sweet at all! Just the right balance between tartness of the cocoa and sweetness of the sugar.
I found an old Disney recipe book that I got when I was probably 8 years old. I discovered that I hadn't tried any of the recipes. So I decided to "fix" that!
Ingredients
- 2 eggs
- 85g sugar
- 60g flour
- 50g hazelnuts
Method:
- Preheat the oven to 200°C(392°F).
- Beat the eggs.
- Add the sugar and beat until the mixture becomes pale yellow and a bit fluffy.
- Stir in the flour
- Finely chop the hazelnuts and add to the mixture. Stir everything nicely together.
- Take a small teaspoon and put small spoonfulls of cookie dough on a tray that's been lined with a baking sheet. The dough will be quite runny so leave at least 2 cm between cookies.
- Bake for about 6-7 minutes or until cookies turn golden.
Review: They were very easy and quick to make. I had to bake them for 12 minutes instead of what recipe said...but they turned out just fine eventually! I liked that they had nuts in them and that they were crunchy - went well with a cup of tea!
I had some dough left over from "Sticky buns" , so I decided to make these delicious rolls.
Ingredients:
For the dough:
- 1 package of dry yeast (11g)
- ¼ cup of water, warmed up to 40 degrees
- ¼ tsp of vanilla extract
- ¼ cup of granulated sugar
- ¾ cup of whole milk
- 1 egg
- 1 tsp of salt
- ¼ cup of butter, melted
- 4 cups of flour
For the filling:
- 1/3 cup of unsalted butter, at room temperature
- ¾ cup of brown sugar
- ¼ cup of granulated sugar
- 1 1/2 tbsp of ground cinnamon
For the glaze:
- ¼ cup of cream cheese, at room temperature
- 1 tbsp of butter, at room temperature
- 1 1/4 cups of powdered sugar
- ½ tsp of vanilla extract
- 3 to 4 tbsp of warm milk
Method:
- For the dough: In a small bowl, combine the warm water and 1 tsp of the granulated sugar, sprinkle the yeast over the top and let it sit for about 5 minutes.
- In the bowl of a standing mixer fitted with a dough hook, mix the egg, milk, salt, sugar and melted butter. Add 2 cups of the flour and the water, vanilla and yeast mixture, mix until its all incorporated and slowly add about 2 more cups of flour. Turn the speed up to medium and let it mix for about 5 to 7 minutes or until you have a smooth dough.
- Pull the dough together with your hands to form a ball. Pour a little vegetable oil on top and grease the ball with your hand so that it won't stick to the bowl when rising. Cover with plastic wrap and place it in a warm spot to rise for about 1,5-2 hours.
- For the topping: In a small bowl, mix together the brown sugar, granulated sugar and cinnamon for the filling, set aside for a few minutes.
- When the dough ball has doubled in size, punch it down and roll out onto a floured surface into a rectangle, the size of your baking dish/tray. Spread the butter over the top and sprinkle evenly over the sugar and cinnamon mixture.
- Starting from one of the long ends, tightly roll the dough into a jelly roll form.
- Cut into 14 to 16 slices (make sure they are even) and place them cut side down in your baking pan. Cover with plastic wrap and put them back into a warm spot to rise for another 1 ½ hours.
- Meanwhile preheat your oven to 175 °C (350°F).
- Once risen, brush them with some melted butter and bake them for about 30 minutes or until golden brown.
- While the cinnamon rolls cool for a few minutes make the glaze. Mix all the ingredients of the glaze in a bowl except for the milk, once the cream cheese is all mixed, slowly add the milk until you get a runny glaze consistency.
- Immediately pour the glaze over the cinnamon rolls and enjoy!
Review: Oh my GOD! They were sooo goood! They were sweet...chewy... and sticky... and yummy!! Definitely adding this recipe to my favorites!
I found this recipe on the back of one of those flyers that everyone gets in their post and I also had some rhubarb in my fridge (I know- weird coincidence right?).
