Cinnamon Tosca Squares

Cinnamon Tosca Squares










Bottom:
2 eggs
3 dl sugar (1 cup + 3 tbsp)
1,5 dl flour (1/2 cup + rougly 2 tbsp)
1 tsp baking powder
4 tbsp cocoa powder
1 tsp vanilla sugar
pinch of salt
90 g butter, melted

Topping:

75 g butter
2 dl sugar
150 ml cream (low-fat is fine)
100 ml golden syrup
200 g shredded coconut
1 tbsp cinnamon

Start with the bottom. Preheat the oven to 200 degrees C (~400F). Beat eggs and sugar until fluffy. Add all the other ingredients - I sift everything to avoid lumps - and stir until smooth. Pour into a lined roasting pan, and bake for 10-12 minutes.

Meanwhile, make the topping. It's very easy - mix everything in a saucepan, let the butter melt and stir. Bring to a boil. Then, when the cake is done, just smear this over the top, and bake for another 10 minutes. It might look a little liquid when you take it out, don't worry - it will firm up.

Let it cool, and cut into squares.

Glazed Almond Bundt Cake

Glazed Almond Bundt Cake


INGREDIENTS
# 1 cup butter, softened
# 2 cups white sugar
# 4 eggs
# 1 1/2 teaspoons almond extract
# 1 2/3 teaspoons vanilla extract
# 2 1/2 cups all-purpose flour
# 2 teaspoons baking powder
# 1/2 teaspoon salt
# 1/2 cup ground almonds
# 1 cup milk
#
# 1/4 cup milk
# 3/4 cup white sugar
# 1/2 teaspoon almond extract
# 1/2 cup toasted sliced almonds
DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. Mix together the flour, baking powder, salt and ground almonds. Set aside.
2. In a large bowl, cream together the butter and 2 cups sugar until light and fluffy. Beat in the eggs one at a time, then stir in the 1 1/2 teaspoons almond extract and vanilla. Beat in the flour mixture alternately with 1 cup milk, mixing just until incorporated. Pour batter into prepared pan.

Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool for 10 minutes and invert on a wire rack. Cool 10 minutes longer. Place rack on waxed paper. Combine 1/4 cup milk, 3/4 cup sugar, 1/2 teaspoon almond extract and toasted sliced almonds; pour over warm cake.

Banana Split Brownies

Banana Split Brownies

your family and friends will absolutely do flips over these Banana Split Brownies. Just like the ice cream version, these delights blend the flavors of chocolate, banana, and strawberries to perfection. In fact, these brownies are so good, you can probably use them to bribe folks into just about anything. “If you do this, I’ll make you some Banana Spit Brownies.” Yeah, these are as good as gold.

Brownies

½ cup butter

1 cup sugar

1 tsp. baking powder

½ tsp. baking soda

1/8 tsp. salt

1 cup mashed ripe banana (3 medium)

2 eggs

1 cup all-purpose flour

1/3 cup unsweetened cocoa powder

Strawberry Cream Cheese Frosting

8 oz. tub cream cheese with strawberries

1 cup sifted powdered sugar

½ cup frozen strawberries, thawed, drained, and cut up

2 ½ to 3 cups powdered sugar

Garnish (optional)

Sliced bananas

Maraschino cherries

Directions for Brownies

Preheat oven to 350 degrees.

Grease a 13x9x2-inch baking pan; set aside.

In a large mixing bowl, beat butter with electric mixer on medium to high speed for 30 seconds. Add sugar, baking powder, baking soda, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in banana and eggs. Beat or stir in flour and cocoa powder.

Pour batter into prepared pan.

Bake about 20 minutes or until wooden toothpick inserted into center comes out clean. Cool in pan on wire rack. Spread with Strawberry Cream Cheese Frosting.

Cut into bars. Garnish with banana slices and maraschino cherries. Cover and store in refrigerator.

Directions for Strawberry Cream Cheese Frosting
In mixing bowl, combine ½ of 8-oz tub cream cheese with strawberries, and 1 cup sifted powdered sugar. Beat with electric mixer on medium speed until combined. Beat in ½ cup frozen strawberries. Beat in 2 ½ to 3 cups powdered sugar or enough to make frosting of spreading consistency (frosting will stiffen with chilling).

Chocolate Buttermilk Cake

Chocolate Buttermilk Cake



INGREDIENTS

* 1 cup semisweet chocolate chips
* 1/4 cup water
* 2 1/4 cups cake flour
* 1 teaspoon baking soda
* 1/4 teaspoon salt
* 3/4 cup butter, softened
* 2 teaspoons vanilla extract
* 1 3/4 cups white sugar
* 3 eggs
* 1 cup buttermilk
*
* 1 cup semisweet chocolate chips
* 1/4 cup honey
* 2 tablespoons water
* 1/8 teaspoon salt
* 2 cups heavy whipping cream

DIRECTIONS

1. Grease three 9 inch cake pans. Line bottoms with parchment paper. Preheat oven to 375 degrees F (190 degrees C).
2. In a small pan over low heat, combine 1cup chocolate chips and 1/4 cup water. Stir until chocolate chips have melted, and mixture is smooth. Allow to cool to room temperature.
3. Sift together flour, soda and 1/4 teaspoon salt. Set aside.
4. In a large bowl, cream the butter or margarine with the sugar. Add vanilla. Add eggs one at a time, beating well after each addition. Beat in chocolate mixture. Stir flour mixture into creamed mixture alternately with buttermilk. Blend until smooth. Divide batter into three 9 inch pans, and smooth tops.
5. Bake for 25 minutes, or until pick inserted in center comes out clean. Cool cakes in pans for 10 to 15 minutes, then invert on wire racks; turn right side up to cool completely.
6. Place 1 cake layer upside down on cake platter. Spread with 1/2 inch layer chocolate whipped cream. Repeat with another cake layer. Top with remaining cake layer. Frost with remaining cream.

To Make Chocolate Whipped Cream Frosting: In small saucepan over low heat stir 1 cup chocolate chips, honey, 2 tablespoons water and 1/8 teaspoon salt until chocolate is melted and mixture is smooth; cool completely. In medium bowl beat cream until it holds its shape. Gradually fold about 3 large tablespoons cream into chocolate mixture, then fold chocolate mixture into remaining whipped cream until blended.

Lemon cake with lemon filling and lemon butter frosting

Lemon Cake with Lemon Filling and Lemon Butter Frosting


INGREDIENTS

* 2 cups all-purpose flour
* 2 teaspoons baking powder
* 1 teaspoon salt
* 1/2 cup butter
* 1 1/4 cups white sugar
* 3 eggs
* 1 teaspoon vanilla extract
* 1 cup milk
*
* 1 tablespoon grated lemon zest
* 1/2 cup fresh lemon juice
* 1 tablespoon cornstarch
* 6 tablespoons butter
* 3/4 cup white sugar
* 4 egg yolks, beaten
*
* 4 cups confectioners' sugar
* 1/2 cup butter, softened
* 2 tablespoons fresh lemon juice
* 1 teaspoon grated lemon zest
* 2 tablespoons milk

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8 inch round pans. Mix together the flour, baking powder and salt. Set aside.
2. In a large bowl, cream together the butter and sugar until light and fluffy, about 5 minutes. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated.
3. Pour batter into prepared pans. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool in pans on wire racks for 10 minutes. Then invert onto wire racks to cool completely.
4. To make filling: In medium saucepan, mix together 1 tablespoon lemon zest, 1/2 cup lemon juice and 1 tablespoon cornstarch until smooth. Mix in 6 tablespoons butter and 3/4 cup sugar, and bring mixture to boil over medium heat. Boil for one minute, stirring constantly. In small bowl, with a wire whisk, beat egg yolks until smooth. Whisk in a small amount of the hot lemon mixture. Pour the egg mixture into the sauce pan, beating the hot lemon mixture rapidly. Reduce heat to low; cook, stirring constantly, 5 minutes, or until thick (not to boil).
5. Pour mixture into medium bowl. Press plastic wrap onto surface to keep skin from forming as it cools. Cool to room temperature. Refrigerate 3 hours.
6. To make frosting: In large bowl, beat confectioners' sugar, 1/2 cup butter, 2 tablespoons lemon juice and 1 teaspoon lemon zest until smooth. Beat in milk, and increase speed and continue to beat until light and fluffy.
7. To assemble: With long serrated knife, split each cake layer in half horizontally, making 4 layers. Place 1 layer, cut side up, on a serving plate. Spread with half of the lemon filling. Top with another layer, and spread with 1/2 cup frosting. Add third layer, and spread with remaining half of the lemon filling. Press on final cake layer, and frost top and sides of cake with remaining frosting. Refrigerate cake until serving time.