Black Forest Crepes with Nutella

Black Forest Crepes by Sweet2EatBaking.com

Black Forest Crêpes

Yield: 4 crepes

Prep Time: 15 minutes

Cook Time: 10 minutes

These Black Forest Crêpes will be the most decadent crêpes you would ever want for upcoming pancake day!

Ingredients:

Crepes

  • 125g (1 cup) plain (all-purpose) flour, sifted
  • 1 tsp white sugar
  • 2 eggs
  • 250ml (scant 1 cup) whole milk

Topping/Filling

  • 390g cherries in a jar (with juice)
  • 2 tbsp kirsch
  • 1 tbsp cornflour (cornstarch)
  • 1 tsp caster (superfine) sugar
  • ½ tsp vanilla extract
  • 125ml (scant ½ cup) double (heavy) cream, whipped to stiff peaks
  • 100g (approx. 3½ tbsp) nutella
  • 50g (1.8oz) dark chocolate, chopped

Directions:

  1. Sift the flour into a large bowl, add the sugar, then beat the eggs with the milk. Add the milk to the dry ingredients and whisk until smooth ensuring no lumps remain. Set aside for 30 minutes.
  2. Drain the cherries over a bowl collecting their juice. Add the cherry juice to a small saucepan, and if using the kirsch, mix the cornflour and kirsch together then add to the cherry juice. If not using the kirsch, remove a little of the cherry juice and mix the cornflour in, then mix into the juice.
  3. Boil the cherry juice, whisking every now and again until it starts to thicken. Once it starts to thicken, whisk continuously until a thick and smooth. Fold the cherries into the thickened cherry juice and set aside.
  4. Whisk the double cream with the caster sugar and vanilla until stiff peaks form. Meanwhile, melt the chocolate over a double boiler, turning off the heat when melted.
  5. Add the cream to a piping bag fitted with a large star nozzle, set aside.
  6. Pour the crepe batter into a hot and greased frying pan or skillet. Quickly help the batter spread out - I used a heat resistant spatula. After 30-seconds to 1 minute check the underside of the crepes and flip them over, greasing the pan if needed.
  7. Once the crepes are made, it's time to assemble. Spread the nutella over each of the crepes with a knife. Then to one side of the crepe (imagine it folded in half), top with the cherry compote using a slotted spoon, then pipe whipped cream on top of the cherries.
  8. Gentle fold all the crepes in half - the nutella helps it stick to the cream a little, then drizzle the melted chocolate over the crepes.
  9. Top each of the crepes with a decorative swirl using the remaining whipped cream.

New Years Eve Themed Cupcakes & Giveaway

New Years Eve Themed Cupcakes

New Years Eve Cupcakes

Yield: 16 cupcakes

Prep Time: 1 hour 30 minutes

Cook Time: 15 minutes

Celebrate New Years in style with these New Years Cupcakes. A mix of count down cupcakes, sparkler cupcakes, and 2015 cupcakes, made with a deliciously light and fluffy vanilla cupcake recipe.

Ingredients:

Cupcakes

  • 225g unsalted butter, softened
  • 225 caster sugar
  • 1½ tsp vanilla extract
  • 4 medium eggs
  • 225g self-raising flour, sifted

Vanilla Syrup

  • 60ml water
  • 60g caster sugar
  • ½ tsp vanilla extract

Vanilla Cream Cheese Frosting

  • 250g full-fat cream cheese, softened
  • 250g unsalted butter, softened
  • 1½ tsp vanilla extract
  • 625g icing sugar, sifted

Directions:

Decorations

The day before making the cupcakes, make the decorations as follows:

  • Using the sugarpaste provided with the giveaway, break off just under ¼ and colour black using the provided black paste food colouring. Keep kneading until the paste colour is even. Don't worry if it looks like a very dark grey at this point, the colour deepens more over a period of time.
  • Once you have coloured the sugarpaste, add a pinch of tylo (cmc) powder or gum tragacanth and knead well.
  • Immediately roll out the black sugarpaste quite thinly, but not too thin it becomes unworkable, then using the mini number cutouts, cutout the year ensuring you cutout a few sets extra in case of breakages.

NYE cupcakes tutorial

  • Next, break off around half of the remaining white sugarpaste and again add around 2 large pinches of tylo powder and knead well. Immediately roll out and using a 58/60mm circle or scalloped cutter, cut as many circles as needed for the cupcakes you will be topping. Allow both the year and the circle cutouts to dry thoroughly, preferably overnight, before moving on to the next step.

NYE tut 2

  • Once your sugarpaste decorations are thoroughly dry, using a little water, attach the year onto your circles, and if desired, paint a very small amount of water onto your year decorations by either using a new unused paintbrush, or using a piece of damp kitchen paper and dab on. Then sprinkle some of the edible glitter on top. Once dry, shake the excess glitter off onto a piece of paper and funnel back in to the glitter container.
  • For the clock decorations, use the provided double-ended edible ink pen and draw on your clock face. Allow to dry.

Cupcakes

  • Preheat the oven to 175°C/350°F/Gas mark 4, and line two muffin trays with the star cupcake cases.
  • Cream the butter, caster sugar and vanilla until light and fluffy.
  • Lightly beat the eggs in a jug, then slowly add to the butter mixture beating quickly. If the mixture starts to curdle, stop beating immediately and add 2-3 tablespoons of flour to rebind, and repeat.
  • Once all of the eggs have been incorporated, fold in the flour until just combined - don't overwork the mixture!
  • Spoon the mixture into the cupcake cases until two-thirds full. I managed to get around 16/18 cupcakes. Remove any unfilled cupcake cases.
  • Bake for 15-20 minutes, or until a skewer inserted comes out clean.
  • Once baked, remove from the oven and allow to cool in the tray for a few minutes before transferring to a wire rack.

Vanilla Syrup

  • Meanwhile, for the vanilla syrup, add the caster sugar and water to a small saucepan and heat until just boiling. Stir until all the sugar crystals have dissolved then remove from the heat. Allow to cool for a few minutes then add the vanilla extract.
  • Using a pastry brush, brush the top of the cupcakes whilst still warm with the vanilla syrup.
  • The vanilla syrup is completely optional, but amps up that wonderful vanilla flavour and will make your cupcakes so moist yet still light and fluffy too. I highly recommend brushing the tops with this syrup.
  • Allow the cupcakes to cool completely.

Vanilla Cream Cheese Frosting

  • Beat the cream cheese until smooth and creamy, then in another bowl, add the butter, vanilla extract and one-third of the icing sugar and beat until pale and fluffy, then repeat adding a little icing sugar on slow speed until no lumps remain.
  • Finally, slowly add the cream cheese to the butter mixture on slow speed and mix until combined.
  • If the frosting seems too runny to pipe, chill in the fridge until the correct consistency is achieved.

To assemble

  • Pipe the vanilla frosting onto the cupcakes using a round tip, or if preferred an open star tip.
  • Immediately after pipping affix the decorations to the cupcakes, or sprinkle with edible glitter and push a sparkler through the frosting until is reaches the cupcake (the frosting will hold the sparkler in place).
  • Enjoy.

Christmas Tree Cookies

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Christmas Tree Cookie Press Recipe

Christmas Tree Cookies Recipe

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Prep Time: 10 mins

Cook Time: 6-9 mins

Yield: 26+ cookies

Delicious Christmas tree shaped vanilla butter cookies. Shaped by use of a cookie press. A festive fun cookie.

Ingredients:

  • 1 cup (225g) unsalted butter, softened
  • ½ cup granulated sugar
  • 1 large egg
  • 1½ tsp vanilla extract
  • 2¼ cup plain (all-purpose) flour
  • ¼ tsp salt
  • green gel or paste food colouring

Directions:

  1. Preheat the oven to 180/350/Gas Mark 5 and line 2 baking trays with a silicone baking mat or parchment paper.
  2. Beat butter and sugar until light and fluffy. Add the egg and vanilla extract, mix until combined and gradually mix in the flour and add the food colouring.
  3. Load the dough into a cookie press as per manufacturers instructions and press cookies onto the baking trays allowing 2cm between cookies.
  4. Bake for 6-9 minutes until the edges start to slightly brown.
  5. Remove from oven and allow to cool on the trays for a few minutes before transferring to a wire rack to cool completely.
  6. Store in an airtight container.

Recipe Source:

Adapted from I Gotta Try That

Funfetti Cake Batter Ice Cream

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Funfetti Cake Batter Ice Cream Recipe

Funfetti Cake Batter Ice Cream Recipe

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Prep Time: 10 mins

Cook Time: 5 mins

Yield: approx. 500ml

This Funfetti cake batter ice cream replicates the flavour of cake batter, but no cake box mix needed! And who doesn’t love a sprinkle-fest?

Ingredients:

  • 2 cups milk
  • 1 cup double (heavy) cream
  • ¾ cup granulated sugar
  • 3 tbsp + 1 tsp cornflour (cornstarch)
  • a pinch of salt
  • 2 tsp vanilla extract
  • 1 tsp almond extract
  • ½ tsp cream of tartar
  • 1 cup rainbow ‘jimmie’ sprinkles
  • (optional)rainbow non pareils sprinkles, for decoration

Directions:

  1. In a small bowl, mix ¼ cup milk with the cornflour (cornstarch), set aside. In a medium saucepan over low/medium heat, combine the rest of the milk, sugar and the salt. Heat, stirring frequently with a whisk until bubbles start to simmer on the sides. Don’t let it boil!
  2. Remove from heat, carefully add the cornflour (cornstarch) mixture, and continue to whisk. It should begin to thicken ever so slightly. Add the vanilla extract, cream of tartar, and almond extract. Stir for about a minute more then transfer to a refrigerator-proof bowl, set aside to cool to room temperature, stirring every now and then.
  3. Once room temperature (the mixture should be like a very thick cream in consistency at this point), cover and put in the fridge for approx. 2 hours.
  4. Remove from the fridge and pour into your ice cream maker, following manufacturers instructions.
  5. When finished churning, carefully but quickly stir in the sprinkles. Too much stirring will cause the sprinkles to leak their colour causing a muddy colour!
  6. Serve immediately or transfer to a freezer safe airtight container for later.
  7. (Optional) Serve with a sprinkle of rainbow nonpareils sprinkles.

Notes:

Prep time doesn’t include freezing time which takes about 30-45 minutes in an ice cream maker.

Recipe Source:

Toasted Coconut Vanilla Bean Marshmallows

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Toasted Coconut Vanilla Bean Marshmallows Recipe

Toasted Coconut Vanilla Bean Marshmallows Recipe

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Prep Time: 10 mins

Cook Time: 9 mins

Yield: 24 marshmallows

Delicious homemade pillow soft vanilla bean speckled marshmallows with a generous coating of toasted coconut.

Ingredients:

  • 4 sachets (3 tbsp + 1½ tsp) gelatin
  • 3 cups granulated sugar
  • 1¼ cups golden syrup or light corn syrup
  • ½ cup desiccated coconut
  • ¼ tsp salt
  • 2 tsp vanilla bean paste
  • 1½ cups confectioners’/icing/powdered sugar

Directions:

  1. Brush a 9×13 inch glass baking dish with oil. Line with parchment paper allowing a 2 inch overhang on the long sides. Brush parchment with oil, set aside.
  2. Put granulated sugar, golden/corn syrup, salt, and ¾ cup water into a medium saucepan. Bring to the boil over a high heat, stirring to dissolve sugar. Cook without stirring until mixture reaches 228℉/110℃ on a candy thermometer, approx. 9 minutes.
  3. Meanwhile, put ¾ cup cold water into a bowl of an electric mixer; sprinkle with gelatine. Let soften for 5 minutes.
  4. Attach bowl with gelatine to mixer fitted with whisk attachment. With mixer on low speed, beat hot syrup into the gelatine mixture. Gradually raise the speed to high; beat until mixture is stiff, about 12 minutes.
  5. Meanwhile, dry toast the coconut in a frying pan until slightly browned, set aside to cool. Beat in vanilla bean paste into the stiff mallow mixture. Pour into the prepared dish, and smooth with an offset spatula. Sprinkle the top with the toasted coconut completely covering the sticky mallow surface then set aside, uncovered, until firm, approx. 3 hours.
  6. Sift 1 cup confectioners’/icing/powdered sugar onto a work surface. Unmold marshmallow onto confectioners’/icing/powdered sugar; remove parchment. Lightly brush a sharp knife with oil, then cut the marshmallows into 2 inch squares. Sift remaining ½ cup confectioners’/icing/powdered sugar into a small bowl, and roll each marshmallow in the sugar to coat.

Notes:

I prefer not to use the confectioners’/icing/powdered sugar to coat my marshmallows. They are perfectly sweet without adding further sweetness. Due to this, I used a flour sifter and filled it with ½ icing (confectioners’) sugar and ½ corn flour/starch. I also found this so much easier to coat the mallows using the flour sifter than the bowl method. Just sayin’! ;)

Recipe Source:

Adapted from Martha Stewart.

Funfetti Cake Batter Fudge

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Funfetti Cake Batter Fudge Recipe

Funfetti Cake Batter Fudge Recipe

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Prep Time: 5 mins

Cook Time: 2-3 mins

Yield: 8in fudge

No bake, no box mix, yet replicates the taste of cake batter. This melt in your mouth Funfetti Cake Batter Fudge is delicious and has a wonderful textured crunch from the sprinkles.

Ingredients:

  • ¾ cup sweetened condensed milk
  • 12 oz white chocolate chips
  • 3 tsp vanilla extract
  • 1 tsp almond extract
  • rainbow sprinkles (nonpareils)

Directions:

  1. Pour the condensed milk and white chocolate chips into a microwave-safe bowl. Heat for 2-3 minutes, or until the white chocolate chips are almost completely melted. DO NOT OVERHEAT! Stir until completely blended, melted and smooth.
  2. Immediately add the vanilla and almond extract and combine thoroughly. Add a handful of sprinkles and fold in quickly. They will melt and make the mixture an awful muddy colour if stirred for too long.
  3. Transfer to an 8×8 inch aluminium foil-lined baking pan. Leave to set either in the refrigerator or at room temperature. If you live in a hot and humid climate, it’s preferable to allow to set in the refrigerator.
  4. Once set, cut into cubes. Store leftovers in an airtight container in a cool, dry place.

Notes:

  • If stored in an airtight container, they should keep for 2 weeks.
  • Prep time doesn’t include setting time which usually takes around 3 hours.

Recipe Source: