Koffiekoekies

Koffiekoekies*

Koffiekoekies en ander kleinkoekies is 'n bietjie meer werk as enige ander gebak.

Om deeg te knie, koekies uit te druk en elke koekie se vulsel individueel te smeer, gaan 'n tydjie van jou verg.

Pak hierdie resep aan met tyd aan jou kant, maak 'n koffie-afspraak met hierdie koffie koekies!

Neem ook in ag dat die deeg 'n uur lank in die yskas moet 'rus' voordat dit uitgerol en in vormpies uitgedruk word.

Nietemin, om 'n tuisgemaakte koffiekoekie voor te sit maak elke koppie koffie spesiaal...en maak enige ouma trots!

Winter Wakker-Word Wafels

 

Winter Wakker-Word Wafels!

Wafels in die winter, wat 'n wenresep! Veral om jou vroegoggend uit die bed uit te kry!

Boonop is daar niks lekkerder as 'n warm ontbyt en/of tuisgemaakte wafels in die winter nie!

Ek bedien dit graag met vrugte, indien vir ontbyt, en met roomys en/of Nutella as 'n nagereg!

Winter Woepa Pasteitjies

Ek het 'n tydjie terug die voorreg gehad om Huiskok Errieda du Toit te ontmoet! Lees gerus meer oor Errieda du Toit op haar blog Huiskok. Jy kan haar ook volg op Twitter @Huiskok. Soos een 'foodie' aan 'n ander het sy my aangehuts om 'n nuwe resep te probeer - die Whoopie Pie! Met die opwinding van die lieflike ontmoeting en 'n pasgebore inspirasie kon ek myself nie keer om alreeds gisteraand in die kombuis te werkskaf aan my eie tuisgemaakte Woepa Pasteitjies nie!

The Whoopie Pie: "While considered a New England phenomenon and a Pennsylvania Amish tradition, they are increasingly sold throughout the United States. According to food historians, Amish women would bake these desserts (known as hucklebucks, or creamy turtles at the time) and put them in farmers' lunch pails or lunch boxes. When farmers would find the treats in their lunch, they would shout "Whoopie!" It is thought that the original Whoopie pies may have been made from cake batter leftovers." (Wikipedia, November 15, 2012)

Daar is 'n groot verskeidenheid en moontlikhede van kleure en geure wat jy in jou Winter Woepa Pasteitjie kan inkorporeer. Ek het besluit ek gaan die tradisionele klam sjokoladekoek beslag gebruik, maar in plaas van room/roomkaas in die middel het ek my pasteitjies met 'n kondensmelk sjokolade toffie vulsel gevul..mmm!!

Sweet Potato {Pound} Cake

This autumn I have fallen in love with the colour plum. A slightly purplish colour, rich, yet soft and warm. As my eye was 'programmed' to recognise every plum item I could find in store, I walked through the vegetable isles and there it was, the sweet potato, also known as the ipomoea batatas. 

Fresh, slightly purplish in colour and all I could think of, well, SO many recipes running through my head including this beautiful, earthy, plum skinned vegetable. As the sweet potato also needs warmer days and nights for optimum growth, I need something warm and sweet throughout winter to keep me going!
 

I recently made a Sweet Potato Butter Chicken soup and thought that this time I would like to incorporate sweet potato in something sweet. So, I decided to make a Sweet Potato Pound Cake!

{Ingredients}

1 cup Stork Bake, softened

2 cups light brown sugar

2 cups skinned, cooked and mashed sweet potatoes

1 tsp vanilla essence

4 eggs

Then in a separate bowl, sift:

3 cups cake flour

2 tsps baking powder

1 tsp ground cinnamon

2 pinches ground nutmeg

1/4 tsp salt

{Method}

Pre-heat oven 180*C. Grease a 10 inch tube pan with Stork Bake.

Cream Stork Bake and sugar until light and creamy. Add eggs and vanilla and mix well. Add mashed sweet potatoes and mix thoroughly.

In a separate bowl, sift together flour, baking powder, cinnamon, nutmeg and salt. Add to the Stork Bake mixture. Pour batter into the tube pan and bake it for 1 hour at 180*C. Test with a cake tester or toothpick. Let the pound cake cool for 15 minutes in the pan, then invert the cake onto a serving plate/cake stand.

*Serving suggestion: Dust with icing sugar.

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I Love {Baking} Pudding & Poetry

Photo: I Love Baking SA - Stork

For my sweet sweet Valentine,

I'd serve a rich Quick Chocolate Fondue

Maybe he'd like some olives in brine,

or a Sweetheart Cookie big enough for two.

 

No need to worry and no need to look,

Stork's Saucy Choc Pecan Pudding is what I'll serve,

and bonus, it's all online in their Facebook recipe book,

a recipe made with love, that's what they deserve!

 

In the KoekiesEnCream kitchen I'll bake and play,

until I have a delicious Saucy Choc Pecan Pudding,

Perfect for Valentine's Day!

If you also want to try out the Saucy Choc Pecan Pudding recipe click here!

 

Chocolate {Ganache} Cake

This is by far the best Chocolate Cake to bake! Rich and creamy and OH sooo sweeeet! Perfect for dessert or served with well...I don't want to serve it with anything...it's just so deliciously rich in Chocolaty flavours & textures! Dark Chocolate, Milk Chocolate, Chocolate cookie crust crumbs...  

 



Recipe by Hestelle Pretorius

{For the cake}

400g dark chocolate
1/4 cup castor sugar
100g Stork bake
1 tbsp. flour
4 medium eggs
 
{For the crust}

1 packet Oreo biscuits crushed
 
{For the ganache}

190ml fresh cream
200g milk/dark chocolate

Preheat the oven at 200*C 
Grease and line a round cake tin (20cm)
 
For the cake, melt dark chocolate, 1tbsp castor sugar and Stork bake in a glass bowl over boiling water, set aside.
In a medium sized mixing bowl beat the eggs and the rest of the castor sugar until light and fluffy and has a light yellow colour.
Fold in the tablespoon of flour. 
Then fold in the melted chocolate mixture.
Scatter the Oreo biscuit crumbs to form the crust of the cake, about 6mm thick at the bottom of the lined and greased cake tin. 
Pour the cake mixture on top of the crust and bake for 13minutes. Take the cake out of the oven and refrigerate for 4 hours until set. 

In meantime melt the milk/dark chocolate and cream in a glass bowl over boiling water. Stirring occasionally.
Pour over cake after the cake has set for the above mentioned 4 hours.

Refrigerate for another 2hours and serve!

 

 Photos by Günther Schubert

In the Mix{ed} Berries Mini Cheesecakes

It's been a while since I've looked through a few cheesecake recipes. Maybe it's because a slice of cheesecake to me is a delicacy! It must be rich, velvety, smooth and not too big a slice. Just enough to walk away with a satisfied smooth smile!

 

Today's recipe isn't aimed at being a cheesecake cupcake, it's simply an easy way of baking a cheesecake and making serving it to your guests so much easier, prettier and fun! I made plain cream cheese and condensed milk mini cheesecakes with a choc chip crust, topped with a mixed berries jam (in syrup). Follow the post as I explain how I made these perfect sweet and sour cheesecake delicacies!

 

 

 

{Ingredients}

 

For the crust:

 

1 packet choc chip cookies (290g)

100g Stork Bake

 

For the filling:

 

3 large eggs (separated)

2 tubs cream cheese (480-500g)

3ml vanilla essence

160ml castor sugar

2 tbsp. maizena

250ml condensed milk

 

For the topping:

 

I used a store bought mixed berries jam (in syrup). Quick and easy. This way you can please all your guests by having a variety of toppings for them to choose from. *Serving suggestion: Serve your mini cheesecakes with mini jam jars on a tray.

 

 

 

{Method}

 

Preheat the oven 180*C.

 

For the crust:

Melt Stork Bake in a heatproof bowl in the microwave or in saucepan on the stove.

Crumbed choc chip cookies in a food processor or crush them in a heavy duty plastic bag.

Mix the crumbs into the melted Stork Bake.

Line a cupcake tin with cupcake wrappers and put an even amount of cookie crumbs in each wrapper (you will need about 24 cupcake wrappers).

With the back of a spoon even out the cookie crumbs in each wrapper to make a compact cookie crust.

Put it in the fridge while preparing the filling.

 

For the filling:

Beat egg yolks and 50ml castor sugar together until light and fluffy.

Add maizena and beat until smooth.

Add cream cheese, condensed milk and vanilla and beat until smooth.

In a separate bowl beat egg whites until soft peaks form and then add the rest of the castor sugar (110ml) while beating the egg whites until smooth and creamy.

With a wooden spoon fold the egg whites into the cream cheese mixture, do not over mix.

 

Take the cupcake tin with the cookie crust filled cupcake wrappers out of the fridge and pour an even amount of filling into each cupcake wrapper.

Bake for 30-35 minutes at 170*C.

DO NOT bake the mini cheesecakes for too long otherwise you will have very dry and crumby textured mini cheesecakes.

REMEMBER: you want the texture to be smooth and velvety.

 

 

{Tip} Rather keep your eye on the oven and have your cake tester nearby. The middle of the mini-cheesecakes might not seem 'ready' yet, but remember it still needs to set while cooling down.

 

Enjoy!

I see {Red}

Red Velvet cupcakes, cakes, marshmallows and cheesecakes! I see Red Velvet everywhere! So today I decided to try something new, or for the first time in my kitchen that is - Red Velvet Fudge! O, can you imagine the richness and creamy velvet taste...well, no need to imagine, here's an absolutely delicious recipe for you to try at home!

 

 

{Ingredients}

 

1 tin condensed milk

2 cups castor sugar

2/3 of a cup Stork bake

1 egg

2 tbsp. golden syrup

5ml vanilla essence

pinch salt

2-3 drops red food colouring

 

 

{Method}

 

In a saucepan over medium heat, melt Stork bake. Add sugar and condensed milk. Add syrup. Beat the egg in a separate bowl/cup.

 

Take the mixture from the heat and quickly beat in the beaten egg. {The secret is to not add the egg whilst on the heat otherwise the egg will cook before it is evenly mixed into the mixture.} Now, put the mixture back onto the stove and turn up the heat slightly. Add vanilla and salt.

 

Let the mixture boil for 8-10 minutes whilst stirring - to prevent the mixture, which will now be taking on a more caramel colour, from burning at the bottom of the saucepan.

 

When the mixture reaches a caramel colour, remove it from the heat, add 2-3 drops of red food colouring and beat and stir the mixture with a wooden spoon for 5 minutes. {This will let the fudge cool down quicker, which will make it set faster with a beautiful creamy texture - without any fudge 'crystals'.}

 

Once the fudge becomes slightly thicker, pour the content into 20cm X 20cm pan and refrigerate for 15 - 20 minutes until medium hard. {Don't refrigerate it too long, especially if you would like your fudge to be a soft and creamy texture.}

 

Now cut it into small squares and store in a airtight container at room temperature.