Cake Valentine's Day 14 February

Beautiful, right? Just leave it up to Amanda from I Am Baker to come up with this masterpiece! She’s the queen of surprise cakes, and even has a published book filled with gorgeous cake ideas like this one entitled, Surprise-Inside Cakes. This would obviously be a hit for Valentine’s day, but I think a heart can be fitting for just about any occasion. Just look how the red cake pops up next to the chocolat. Stunning!

What You'll Need:

For the Heart:

Margarine ( 125 gr )

Sugar ( 125 gr )

Eggs ( 2 )

Flour ( 200 gr )

Baking powder ( 10 gr )

Red Gel Food Colour

For the chocolate cake:

Margarine ( 115 gr )

Sugar ( 115 gr )

Eggs ( 2 )

Vanilla Extract ( 1 teaspoon )

Flour ( 100 gr )

Cocoa Powder ( 25 gr )

Baking Powder ( 5 gr )

For the Decoration:

Bitter chocolate ( 75 gr )

Butter ( unsalted ) ( 40 gr )

How to Make It:

Heat your oven to 170 degrees C previously. Spray your 7 cm deep pan by using Cake Release Spray lightly.

Prepare your heart inside: Place margarine into a bowl with the caster sugar and eggs. Sieve the flour and Baking Powder on top. Mix and whisk all ingredients.

Mix in sufficient Red Gel Food Colour to make a vibrant shade (you will need approx. 90 drops), and spoon into the loaf tin. Smooth the top and bake for about 1 hour until risen and firm to the touch – a skewer inserted into the centre should come out clean. Cool for 5 minutes, before turning on to a wire rack to cool completely.

Put the cold loaf cake on a board and slice off both crusty ends. Cut the loaf into 7 slices. Using a 7.5cm (3inch) wide heart shaped cutter, cut out 1 heart from each slice – keep all the trimmings for cake pops or truffles. Place on a tray lined with baking parchment and freeze the hearts for 30 minutes.

For the chocolate cake, wash out the loaf tin and re-apply Cake Release Spray. Put the margarine in a bowl with the caster sugar, eggs and Vanilla. Sieve the flour, cocoa and Baking Powder on top. Carefully mix all the ingredients together then whisk for a few seconds until well blended.

Thickly spread some of the cake mixture over the bottom and sides of the tin, making sure it is completely covered. Arrange the sponge hearts, upright, down the length of the tin, closely together so that they support each other.

Carefully spoon the remaining cake mixture on top of the hearts, gently tapping the tin on the work surface to help the mixture settle round the hearts. Make sure the hearts are well covered in cake mixture to help create the surprise.

Put the tin on a baking tray and bake in the oven for about 50 minutes until risen and firm to the touch, and a skewer inserted into the centre comes out clean. Cool for 10 minutes before removing from the tin, and leave to cool completely on a wire rack.

In order to decorate, break the Dark Chocolate into a small, heavy bottomed saucepan. Add the butter and 15ml (1 tbsp) water. Heat very gently, stirring occasionally, until melted together and smooth. Remove from the heat and set aside for about 20 minutes to cool to a thick, coating consistency.

Place the loaf cake on the wire rack over a tray. When the chocolate mixture starts to thicken, spoon over the top of the loaf. Gently tap the wire rack on the tray to spread and smooth the icing on top, letting it drip down the sides of the cake. Leave to stand in a cool place for several minutes to allow the icing to set before transferring to a serving plate. Your cake is ready to slice and surprise!

RED VELVET FUDGE PIE

What You'll Need:

3 eggs

1/3 cup vegetable oil

1/2 cup butter

12 ounces semi-sweet chocolate chips

1 14-ounce can sweetened condensed milk

1 box red velvet cake mix

2 refrigerated pie crusts (or homemade, your choice)

How to Make It:

Preheat oven to 350 degrees and roll out pie crusts into pie pans.

Prepare cake mix according to instructions on back (Duncan Hines calls for 3 eggs, 1-1/4 cup water, and 1/3 cup oil). Mix well and pour into 2 refrigerated pie crusts in pans.

Bake for 30-35 minutes or until crusts are golden brown and toothpick inserted in center comes out clean. If crusts begin to brown before pie is done, cover loosely with aluminum foil.

In medium saucepan, combine butter, 10 ounces of chocolate chips (reserve some for garnish) and sweetened condensed milk. Stir (medium heat) until smooth and pour over pies.

Garnish with extra chocolate chips!

Let cool and enjoy!

Chocolate Peanut Butter Cup Lasagna

What You'll Need:

2 [8 oz] softened cream cheese [16 ounces total]

1 1/2 cups peanut butter

1 tsp pure vanilla extract

16 oz frozen whipped topping, thawed

1 cup powdered sugar

1 cup heavy cream

1 [14 oz] box chocolate graham crackers

1 [12 oz] bag miniature peanut butter cups

3/4 cup cocktail peanuts [sea salted peanuts or plain salted peanuts]

Chocolate drizzle:

1/3 cup heavy cream

1 cup milk chocolate chips

Topping:

8 oz frozen whipped topping, thawed

How to Make It:

To prepare the chocolate drizzle:

Melt the chocolate chips and heavy cream together in the microwave until smooth. Melt in 15 second increments stopping to stir periodically. Set aside to cool while you make the filling. [tip: It should be slightly warm to the touch before drizzling on top of the lasagna.]

To prepare the filling:

In a medium mixing bowl, whip together both blocks of softened cream cheese, peanut butter, powdered sugar, heavy cream and vanilla. Whip for 2-3 minutes until fully combined and smooth. The mixture will be thick. Add 16 ounces of thawed whipped topping, 8 ounces at a time. Continue to whip until fluffy and light. The filling will be divided into thirds to layer the dessert.

Remove the wrappers from the peanut butter cups and chop. Roughly chop the peanuts. Divide both into thirds for layering. In a 9 x 13 inch dish start with one layer of graham crackers.

Next, add 1/3 of the filling mixture, sprinkle with 1/3 of the chopped peanut butter cups and 1/3 of the chopped peanuts. Gently press the next layer of graham crackers into the filling and repeat, ending with the final 1/3 of the peanut butter filling.

Frost with whipped topping, and sprinkle the top with the remaining chopped peanut butter cups and peanuts. Drizzle with chocolate. Chill for at least 4-6 hours before cutting. Yield: 16-20 servings

French Silk Chocolate Pie

What You'll Need:

4 eggs

½ cup heavy whipping cream

2 Tbsp powdered sugar

1 9" pie crust

1 cup sugar

1 cup butter, softened

¾ cup bittersweet chocolate chips, melted and cooled

1 tsp vanilla extract

How to Make It:

Place the crust in a pie plate and poke holes with a fork all across the bottom. Line the crust with foil or parchment paper then add pastry weights and bake in a 400 F oven for about 10 minutes. Remove the paper and pastry weights and return to the oven for another 5 minutes, or until the crust is browned - then remove it allow the crust to cool.

In a medium sized bowl, use an electric mixer to blend the butter and sugar together until light and fluffy - about 3 minutes. Keep the mixer running and pour in the melted chocolate and vanilla.

Add the eggs, one at a time - mixing at medium speed for about 5 minutes between each addition.

In a separate bowl, beat the whipping cream until it thickens, then add the powdered sugar and beat until stiff peaks form.

Use a rubber spatula to fold this into the chocolate mixture, then pour this into the cooled pie crust.

Allow the pie to cool completely in the fridge (about 2 hours) before topping with whipped cream and serving.

Breakfast Cheese Danish

cheese danish? This recipe comes from Kitchen Girl and they are so easy to make and so delicious!

What You'll Need:

1 teaspoon vanilla extract

1 egg

1 egg white

2 cans ready to use refrigerated crescent rolls

2 (8-ounce each) packages cream cheese

1 cup sugar

Glaze:

2 Tablespoons milk

1/2 teaspoon vanilla extract

1/2 cup powdered sugar

How to Make It:

Preheat oven to 350* degrees and grease a 13X9-inch baking pan. Lay a pack of crescent rolls in the pan and pinch the openings together. Beat the cream cheese, sugar, vanilla, and egg together until smooth. Spread the mixture over the crescent rolls evenly and then lay the second pack of crescent rolls on top of the cheese mixture and brush with egg white. Bake for 35-45 minutes until the top is golden brown. Top with glaze after cooling for 20 minutes.

Leftover Mashed Potato Puffs

What You'll Need:

3 cups mashed potatoes

2 eggs

1/3 cup sour cream, plus more for serving

1 heaping cup shredded sharp cheddar cheese

2 tablespoons grated Parmesan

2 tablespoons chopped chives

salt and black pepper, to taste

How to Make It:

Preheat oven to 400 degrees F. Butter 8 - 9 of the wells of a cupcake pan - preferably nonstick.

In a medium mixing bowl whisk the eggs then whisk in the sour cream. Mix in both cheeses and the chives.

Taste the potatoes and season them with salt and pepper if needed. Add them to the bowl and mix well.

Spoon them into the pan filling the cups just to the top or a little below.

Bake 25 - 35 minutes until they pull away from the sides of the cup and are golden brown all over.

Remove from oven and let them cool 5 minutes in pan. Turn them out onto a platter. Serve with sour cream.

BACON BREAD

Nutritional Facts:
1 serving (1 each) equals 149 calories, 6 g fat (2 g saturated fat), 8 mg cholesterol, 621 mg sodium, 17 g carbohydrate, 1 g fiber, 6 g protein.

What You'll Need:

2 tablespoons olive oil, divided

1 cup (4 ounces) shredded part-skim mozzarella cheese

1 envelope (1 ounce) ranch salad dressing mix

12 bacon strips, diced

1 loaf (1 pound) frozen bread dough, thawed

How to Make It:

In a large skillet, cook bacon over medium heat for 5 minutes or until partially cooked; drain on paper towels. Roll out dough to 1/2-in. thickness; brush with 1 tablespoon of oil. Cut into 1-in. pieces; place in a large bowl. Add the bacon, cheese, dressing mix and remaining oil; toss to coat.

Arrange pieces in a 9-in. x 5-in. oval on a greased baking sheet, layering as needed. Cover and let rise in a warm place for 30 minutes or until doubled.

Bake at 350° for 15 minutes. Cover with foil; bake 5-10 minutes longer or until golden brown. Yield: 1 loaf.

Crunchy Cauliflower

What You'll Need:

1/2 Head of Cauliflower Florets

2 Eggs – Beaten

1 Tsp Mustard

oil spray

2 Cups Gluten Free Bread Crumbs /Panko Bread crunbs

1 tsp Taco Seasoning ( or your favorite blend )

1 Tbs Creamed Horseradish

Freshly Ground Sea Salt and Black Pepper

Dip

1/2 Cup Marinara Sauce

1 Tbs Creamed Horseradish

How to Make It:

Break cauliflower into florets.

Beat 2 eggs into a bowl and add 1 tsp mustard.

In a bowl with the breadcrumbs, add 1 tsp taco mix and seasoning.

Dip cauliflower into egg and then drop into breadcrumbs and coat.

Place on baking sheet covered in parchment paper and bake at 400F for 15-20 minutes. Turn half way through.

Heat marinara sauce and serve immediately.

Hummingbird Cake

Prep time

30 mins

Cook time

50 mins

Total time

1 hour 20 mins

Serves: 15 People

What You'll Need:

For making the cake:

Eggs, large- 3

Oil, sunflower or canola oil- ¾ cup

Vanilla extract- 1½ tsp

All purpose flour- 3 cups

Granulated white sugar- 1½ cups

Baking soda- 1 tsp

Salt- ½ tsp

Ground cinnamon- 1 tsp

Crushed Pineapple, canned- 8 ounce (along with the juice)

Mashed bananas- 2 cups (2 large ripe bananas)

Pecans, toasted and crushed- 1 cup

For making Frosting:

Powdered sugar or icing sugar- 3⅔ cups

Vanilla extract- 1 tsp

Pecans, finely chopped- ½ cup

Cream cheese, room temperature- 8 ounce

Butter, unsalted and room temperature- ¼ cup

How to Make It:

Preheat the oven to 350 F or 180 C.

Place the pecans on a baking sheet lined with parchment paper and toast it in the oven for 8 minutes. Let it cool down and crush it, keep aside.

Grease two: 9 x 2 inch cake pans (or one 8 inch square pan and one small round pan) with butter or cooking spray, line the pans with parchment paper.

In a large bowl, combine the flour, sugar, baking soda, salt and ground cinnamon well.

In an another bowl, first whisk the eggs well. To that add oil, crushed pineapple along with the juice in the can, mashed bananas, vanilla extract and toasted pecans. Combine well using a whisk.

If using fresh pineapple, cut the pineapple into tiny pieces and crush it. Mash the ripe bananas till smooth and without lumps.

Slowly add the wet mixture to the flour mix and combine well using a spatula till well incorporated. You don't have to use an electric hand mixer to combine, a spatula is enough.

Pour the batter evenly to the cake pans, fill only ¾th of the pan leave space for the cake to rise while baking.

Place the cake pans on the middle rack of the oven and bake for 40 to 45 minutes or until a fork inserted to the center of the cake comes out clean.

If the center of the cake hasn't cooked well after 45 minutes, place the cake pan on the top rack of the oven and bake for another 5 to 10 minutes.

Make sure the center has cooked well.

Take the cakes out of the oven, let it cool down completely. Gently flip it over a wire rack and let it rest for sometime.

Making the frosting:

Using an electric hand mixer or use a stand mixer, beat the cream cheese and butter till creamy and smooth.

Add the powdered sugar little by little, first beat at low speed and then increase the speed and beat till it turns creamy.

Add the vanilla extract and beat for a few minutes.

At the end add the chopped pecans and combine it using a spatula.

If the frosting is not that thick, keep the bowl in the refrigerator for 30 minutes to 1 hour. It will set well.

Assembling the cakes:

Place the first cake layer on a cake stand, spread the frosting evenly over it.

Place the second layer and spread the entire cake with the frosting.

Using an angled spatula, smoothen the frosting.

How I decorated the cake:

I baked the cakes in a square pan and a small round pan.

Placed the square cake on a cake stand, covered it with frosting.

Placed the round cake over it and covered the entire cake with the frosting.

I wanted to make it look even more prettier so I wrapped the end of the cakes with beige satin ribbon (you could use maroon or red ribbons too). (See the picture).

It was still incomplete, to enhance the look I had to place 3 plastic flowers on the cakes. If you have fresh flowers you could use that or you could even use fondant or icing flowers. Voila, all of a sudden the cake looked appealing and I loved it.

Spread the crushed pecans on the sides of the cake stand to hide any imperfections :)

Keep the cake in the refrigerator for sometime, chilling makes the cake set well and it tastes better too. So don't forget to chill it.

Cut into desired shaped and serve.

Any leftover cakes can be refrigerated for a few days.

Enjoy this amazing cake with your friends and family!

Chicken Spinach Skil let Pasta

Total time: 30 minutes
Yield: 4 generous servings

What You'll Need:

2 1/2 cups (8 ounces) uncooked, dry penne pasta

1/2 teaspoon crushed red pepper, or to taste

1/2 cup half-and-half

1 cup mozzarella cheese, shredded

1 (5-ounce) bag fresh baby spinach

1/4 cup grated Parmesan cheese

3 tablespoons olive oil, divided

1 pound boneless, skinless chicken breasts, cut into 1-inch pieces

1 teaspoon Italian seasoning

Salt and fresh ground pepper, to taste

1 cup diced onion

1 teaspoon minced garlic

2 1/2 cups chicken broth

1 (14.5-ounce) can fire roasted diced tomatoes

How to Make It:

Add 2 tablespoons olive oil to a 12-inch, deep skillet or saute pan and place over medium heat. Add the chopped chicken and cook, stirring frequently. Sprinkle the chicken with Italian seasoning, a touch of salt and fresh ground pepper, and continue cooking for 3 or 4 minutes or until chicken is completely cooked through. Transfer the chicken to a plate and cover to keep warm.

Add the remaining olive oil to pan and add the onions. Cook for 2 or 3 minutes, until softened and lightly browned. Add the garlic and cook for 1 to 2 minutes until fragrant. Add broth, tomatoes, dry pasta, crushed red pepper and a little more salt and pepper, and stir to combine. Stir in the cooked chicken and bring to a boil, cover the skillet, and reduce heat to medium-low. Simmer until the pasta is tender, about 15 minutes.

Stir in the half-and-half and mozzarella and simmer for 1 to 2 minutes until the mixture is warmed through and cheese has melted.

Remove the skillet from heat and stir in the fresh spinach until it wilts from heat of the pasta. Top with Parmesan and serve.

Chocolate Chip Cookie Dough Cheesecake Bars

What You'll Need:

Base

1 1/2 cups graham cracker crumbs (from about 9 sheets)

2 tbsp. maple syrup

2 tbsp. coconut oil or earth balance butter, melted

Cheesecake Filling:

8 oz. vegan cream cheese*

1 tbsp. coconut oil, melted

1 tsp. vanilla extract

1/3 cup granulated sugar of choice (cane sugar, xylitol, coconut sugar, etc.)

Cookiedough Top:

1/2 cup granulated sugar of choice (brown sugar, cane sugar, or coconut sugar)

1/4 tsp. fine-grain sea salt

1 tsp. vanilla extract

1/4 cup (4 tbsp.) earth balance butter, room temperature

scant 3/4 cup flour (light spelt, whole wheat pastry, or organic all-purpose)

1/3cup non-dairy chocolate chips (only 1/4 cup if using mini chips)

How to Make It:

Line an 8-inch-by-8-inch square baking pan with parchment paper. Set aside.

In a medium bowl, mix together the graham cracker crumbs, melted oil or butter, and maple syrup until it is completely moistened. Press firmly and evenly into the baking pan. Set aside in freezer to firm up.

Using a stand mixer or hand beater, beat the cheesecake filling ingredients together until creamy. Pour on top of the graham cracker crust and place in the freezer to firm up.

Using a stand mixer or hand beater, beat the butter and sugar together until fluffy, about 2 minutes. Add the salt a vanilla and mix until combined. Add in the flour and beat on low to just combine. Stir in the chocolate chips.

Take tablespoon-sized pieces of cookie dough a flatten them between your palms and place them on top of the cheesecake layer, covering it as evenly as possible. return to freeze to firm at least 1 hour. Serve directly from freezer.