Coffee dulce de leche muffins

They are cupcakes – muffins baked in a shape of mini brioches. The taste of coffee is very clear and dulce de leche enriches it. These flavours match each other perfectly and make very yummy composition. Cakes are soft and moist and will be very nice companion by your afternoon tea. Enjoy!

 

12 cupcakes/muffins

 

 Ingredients:

  • ½ cup butter, soften
  • ¾  cup sugar
  • 2 eggs
  • 2 teaspoons coffee liqueur
  • 1 ½ teaspoons vanilla extract
  • 1 ½ cups flour
  • 1 tablespoon instant coffee (powder or granules)
  • 1½ teaspoon baking powder
  • pinch of salt
  • ½ cup milk
  • ½ cup sour cream
  • ½ can dulce de leche

 

 

Line 12 – hole standard muffin pan or use silicon moulds. Preheat oven to 350°F.

In a bowl of a stand mixer beat butter and sugar until light and fluffy. Add eggs, one at the time beating until combined. Add coffee liqueur and vanilla. In a separated bowl mix flour, coffee powder, baking powder and salt. In another bowl mix together milk and sour cream. Still mixing add flour mixture to the butter mixture in three batches alternate with milk mixture, starting and ending with flour. Fill each pan hole to the ½  of capacity. Top each cake with 1 teaspoon of dulce de leche. Top with 1 tablespoon remaining dough mixture. Bake for 22-25 minutes (until the wooden skewer inserted into the centre comes out clean). Leave in the pan for few minutes then transfer onto a wire rack to cool completely.  


 

Category: Cupcakes/muffins.

Tags: coffee, dulce de leche.

Homemade chewy caramels

Homemade candies perfectly caramel-y, creamy and glue our children’s jaws so we have additional moment of quiet. We will need ordinary ingredients, candy thermometer and a bit of patience. Then we get the reward shaped as many pieces of yummy, chewy caramels. I know they contain sugar and this is not a healthy snack but they do not contain any artificial colours and ingredients. Maybe one per day is not so bad idea? Enjoy!

 

about 100 pieces

 

Ingredients:

  • 3 cups granulated sugar
  • 3 cups whipping cream
  • 1 ½ cups corn syrup
  • ½ cup butter
  • 1 teaspoon salt
  • 2 teaspoons vanilla extract
  • 2 teaspoons Himalayan salt (or other coarsely chopped)

 

 

Grease and line with parchment paper 8 x 12 inch baking tray.

Place sugar, cream, corn syrup and butter in a large, deep pan and heat on medium heat until sugar dissolved and butter melted. Then turn the heat to high and cook the mixture until the candy thermometer reached 248°F. The mixture will bubble and should be placed in  big pan as it increases its volume. It is very important  to bring the mixture to signed temperature, if it will be lower candies will fail, if it will be higher they become burnt in taste. When the mixture is ready remove it from the heat and add salt and vanilla, mix. Pour over the prepared pan and sprinkle with coarse salt. Leave to cool then place for 3-4 hours in the freezer. When the caramel is set remove the whole bark from the tray. Cut into small squares (it is not easy, use long chef knife).


 

Category: Desserts/icecream.

Tags: caramel, glutenfree.

Stollen

Stollen is traditional German Christmas cake. It is a yeast dough with plenty of dried fruits, marzipan and icing sugar on the top. Dried fruits are firstly soaked in strong liquor which gives the specific savour and then kneaded into dough for even and generous distribution. After baking the cake is repeatedly and rich sprinkled with icing sugar for snowy look. The whole cake is very tasty and contrary to appearances not very sweet. Dried fruit protect the cake against drying and it safes the freshness up to three weeks (however in my home it lasted for three days only). Enjoy!

 

2 pieces

 

 Dough:

  • 2 ¾ cups plus 1 tablespoon bread flour
  • 4 teaspoons dried yeast
  • 125 ml lukewarm milk
  • 1/3 cup sugar
  • pinch of salt
  • ½ cup plus 1 tablespoon butter, soften
  • 2 eggs
  • 1 teaspoon vanilla extract

Filling:

  • ½ cup raisins
  • ½ cup golden raisins
  • ¼ cup dried cranberries
  • ¼ cup dried cherries
  • 8 dried figs (black mission)
  • ¾ cup Brandy
  • 1/3 cup Rum
  • zest of 1 orange
  • zest of 1 lemon
  • 150 g raw marzipan masse

Icing:

  • ¾  cup icing sugar
  • ¼ cup butter, melted

 

The day before: in a medium bowl place both raisins, dried cranberries and cherries and figs cut into small pieces. Pour over Brandy and Rum, cover and leave for overnight.

Make dough: in a medium bowl mix together yeast, milk and 1 tablespoon sugar. Let stand for 15 until frothy. In the bowl of a stand mixer fitted with the dough hook attachment, combine flour, remaining sugar and salt. Add yeast mixture, eggs and vanilla extract. Mix with the hook attachment on medium speed gradually adding butter (one tablespoon at the time) until dough is smooth (8-10 minutes). Once the dough is ready place it in an oiled bowl, cover and let stand in a warm place for 1-1.5 hours until doubled in size.

Grease and line with parchment paper large baking sheet.

Place the dough on a floured surface and flatten slightly with hands. Drain tightly soaked fruits and place them all over the dough. Start to knead the dough in order to incorporate all the fruit in. Divide the dough into half. Roll out each half into 9x13 inch oval shape. Divide the marzipan into half. Shape each into roll about 12 inch long. Place one marzipan on the first dough oval and fold the dough covering the marzipan but do not go to the end of the dough (you should become asymmetric shape partially two-ply, partially single-ply). Repeat your work with the second piece of dough and second marzipan half. Place both cakes on prepared sheet. Let stand in a warm place for 15-20 minutes to rest and preheat oven to 350°F.  Brush tops with melted butter and bake for 30-35 minutes until light brown in colour. After baking immediately brush with melted butter and sprinkle richly with icing sugar. Before serving sprinkle with icing sugar.

 

 

Category: Yeast cakes.

Tags: Christmas, cranberry, figs, marzipan, raisins, yeast.

Mini gingerbread loaves with jam and marzipan

These loaves are soft gingerbread cakes baked in mini sizes. Very easy and quick in preparing, just after baking are soft and ready to eat. The top could be just frosted with sugar icing but jam and marzipan make them more delicious. Cakes are simple and very tasty and at the same time subtle and festive sophisticated. Enjoy!

 

8 small loaves

 

 Ingredients:

  • 4/5 cup butter
  • 1/3 cup brown sugar (or ½ cup if you want more sweet cake)
  • ½ cup treacle (molasses)
  • ½ cup honey
  • 1 cup milk
  • 2 cup minus 2 tablespoons flour
  • 1 ½ teaspoons baking soda
  • 3 teaspoons gingerbread spice mix (or pumpkin pie spice mix)
  • 2 eggs

 

Layering and frosting:

  • 100 g apricots (or fig) jam
  • 200 g marzipan (store bought or homemade – recipe here)

 

 

Preheat oven to the 320°F. Line pans (bottoms and short sides) with parchment paper.

Place butter, sugar, treacle, honey and milk In a sauce pan and heat until sugar dissolved and butter melted. Bring to the boil and remove from the heat. Immediately add baking soda and set aside for 3-4 minutes. Add flour and spices, mix with fork or spoon. Add eggs, mix until combined. Spoon mixture into pans and cover with aluminium foil. Bake for 40 minutes then remove foil and bake for further 30 minutes (until skewer inserted into center comes out clean). Cool in pans.

Remove cakes from pans and divide each in half horizontally. Spread both cut surfaces with thin layer of  jam. Cut marzipan into thin slices sized and shaped as loaves’ surfaces. You will need two slices for each loaf. If your marzipan is not cube shaped you should roll it out on icing sugar. Place one marzipan slice in the center of each loaf and cover with second half of cake. Spread thin layer of jam of the top of cake and place second slice on it. Cut off marzipan stars and decorate tops.


 

 

 

Category: Tea- and bundtcakes.

Tags: cinnamon, Christmas, ginger, honey, marzipan, molasses.

Upside down maple syrup persimmon cake

This simple and easy to be prepared cake is not typical Christmas cake but for me could be good for festive days or less official celebration. The combination of maple syrup and persimmon tastes with orange flavour and desiccated coconut (which gives crunchy texture) create sophisticated and delightful cake. The second layer of persimmon slices added after baking look very vibrant and are pretty colourful decoration of the table. The whole cake is moist and soft and stays fresh for 3 days. Enjoy!

 

spring pan ø 9 inch

 

 Ingredients:

  • 1/3 cup butter
  • 1 cup maple syrup
  • 4 persimmons
  • 2/3 cup butter
  • 1 ½ cups sugar
  • 1 tablespoon orange zest
  • 3 large eggs, divided
  • 1 ½ teaspoons vanilla extract
  • 1 ½ cups  all purpose or cake flour
  • 1 ½ teaspoon baking powder
  • ¾ cup milk
  • ¾ cup desiccated coconut
  • 2 tablespoons sliced almonds

 

Preheat oven to 340°F (170°C). Line bottom of the pan with parchment paper.

Prepare persimmons: in a medium saucepan place 1/3 cup butter and maple syrup and bring to the boil. Boil for further 10-15 minutes until mixture slightly thicken. Meanwhile slice two persimmons into thin slices.  Pour half of the syrup to the pan and arrange fruit slices over there. Reserve remaining syrup.

In the bowl of an electric mixer beat remaining butter, orange zest and sugar until light and fluffy. Add egg yolks (one at the time) and mix together. With the last egg yolk add vanilla extract. In another bowl mix together flour and baking powder. In next another bowl beat egg whites with electric mixer until stiff peaks. Gradually add the flour mixture to the butter mixture alternate with milk and mix until all ingredients well incorporated. To the end add desiccated coconut and mix until combined. When the cake mixture is ready stir in egg whites foam mixing gently with rubber spatula. Spoon the cake mixture to the pan over persimmon layer. Work carefully in order not to move fruits. Sprinkle with sliced almonds. Bake for 1 hour and 20 minutes (until the wooden skewer inserted into center comes out clean). Remove from the oven, leave in pans for 1 hour then transfer to a plate upside down (persimmons now must be on the top). Before serving decorate with remaining two persimmons (sliced thinly) and sprinkle with remaining syrup.


 

Category: Fruit cakes.

Tags: almonds, coconut, maple syrup, orange, persimmon.