Ovaltine brownies

You must be thinking I’m crazy for making brownies after all the food indulgence of the holidays, but in my defense these were made especially for my nephew: he loves brownies and I like spoiling him. :)

The recipe comes from DH magazine - oh, what a surprise – and originally called for Horlicks. Since I’ve never seen it here in Brazil, I slightly adapted the recipe to use Ovaltine instead.

I don’t mean to brag but have the feeling that these got me several points towards becoming his favorite auntie. :)

Ovaltine brownies

• 125g dark chocolate, chopped
• 2/3 cup + ½ tablespoon (157g) unsalted butter, softened
• ¾ cup (131g) brown sugar, packed
• 2 eggs
• ¾ cup + 2 tablespoons (125g) all purpose flour
• 1/8 teaspoon baking powder
• 2 ½ tablespoons cocoa powder
• ½ cup (75g) Ovaltine
• ½ cup (78g) dark chocolate chips/chunks
• Ovaltine extra, for sprinkling

1. Preheat the oven to 180°C/350°F. Lightly butter a square 20cm (8in) baking pan and line it with foil, leaving a 2.5cm (1in) overhang. Butter the foil well.
2. Melt the chocolate and butter in a medium metal/glass bowl set over simmering water until the mixture is smooth. Remove from heat and set aside to cool for a few minutes.
3. Add the sugar and eggs and stir to combine. Sift the flour, baking powder and cocoa over the chocolate mixture, add the Ovaltine and stir until smooth. Mix in the chocolate chunks/chips.
4. Pour the mixture into the prepared pan and bake for 30 minutes or until just set – do not overbake.
5. Cool the cake in the pan, then carefully remove it using the foil handles. Sprinkle with the extra Ovaltine – it will melt and become a sticky topping – and cut into squares.

Makes 16

Pear and Honey Cake

Happy New Year, everyone!

I hope you had wonderful holidays with your loved ones, with lots of good food. I thought the first post of the year should be something simple yet delicious, and golden, as I hope 2010 will be.

Pear and honey cake
DH mag #14

• 3 pears (600g), cut in half, then each half into four wedges, seeds removed
• ½ cup honey
• 2 tablespoons lemon juice
• ¾ cup + 1 tablespoon (184g) unsalted butter, softened
• 2/3 cup (116g) light brown sugar, packed
• 3 eggs
• 1 ½ cups + 1 ½ tablespoons (225g) all purpose flour
• ½ teaspoon baking powder
• ¼ teaspoon ground cinnamon
• ¼ teaspoon freshly ground nutmeg
• 1/3 cup (80ml) whole milk

1. Preheat the oven to 180°C/350°F; generously butter a deep 23cm (9in) fluted flan/tart pan with a removable bottom.
2. 
   
3. Combine the pears, honey and lemon juice in a small saucepan over low heat. Cook for 5 minutes or until the pears are just tender. Drain the pears, reserving the poaching liquid.
4. 
   
5. Place the butter and sugar in the bowl of an electric mixer and beat until light and creamy. Gradually add the eggs and beat well. Sift the flour, baking powder, cinnamon and nutmeg over the butter mixture, beat in slow speed just to incorporate then fold through the milk.
6. 
   
7. Spoon the batter into the prepared pan and arrange the pears on top. Bake for 50 minutes or until cooked when tested with a skewer – you might want to check the cake after 40 minutes.
8. 
   
9. Carefully remove the cake from the pan while still warm, spoon over the reserved poaching liquid and serve immediately.

Serves 8

Walnut and orange snowballs

This is my last holiday recipe and also the last post of the year – now it’s time to finish up wrapping the presents and start preparing the food for Christmas Eve.

I wish you all wonderful holidays – thank you for keeping me company in 2009. I hope to see you all here in January!

xx

Walnut and orange snowballs
from DH mag #36

• 250g unsalted butter, softened
• ¾ cup (105g) icing sugar, sifted
• 1 cup (105g) walnuts, finely chopped
• finely grated zest of 1 large orange
• 2 ½ cups + 2 ½ tablespoons (375g) all purpose flour, sifted
• icing sugar, sifted, extra, for dusting

1. Preheat the oven to 180°C/350°F; line two large baking sheets with baking paper.
   
2. Place the butter and sugar in the bowl of an electric mixer and beat for 10-15 minutes or until pale and creamy. Add the walnuts, orange zest and flour and beat in slow speed until combined.
3. 
   
4. Roll two teaspoonfuls of the dough into balls, place onto prepared baking sheets 5cm (2in) apart and flatten slightly. Bake for 10-12 minutes or until lightly golden.
5. Allow to cool for 5 minutes then dust well with the extra icing sugar.

Makes 55 – I got 42

Recipe for Butter Cookie Cut-Outs

You've been looking at this picture of my decorated cut-outs for the past two years now ... perhaps its about time I gave you the recipe.

These addictive little darlings are a Christmas tradition and a Diva family favorite. I've been baking them for as long as I can remember; first with Mama Diva, and now on my own for more years than I'd care to tally.

In our world, they're know quite simply as: Christmas Cookies, for it wouldn't be Christmas without them.

Mama Diva's Christmas Cookies:

• 1 cup butter, softened
• 1 1/4 cups granulated sugar
• 2 eggs
• 1 teaspoon pure vanilla extract
• 2 tablespoons milk
• 2 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 1/2 to 3/4 cups additional flour for beating, plus extra for rolling cookies

Cream together the butter and sugar in the bowl of a standing electric mixer until light and fluffy. Add eggs, one at a time, and beat until thoroughly incorporated. Add vanilla and milk, and continue beating until light and fluffy. (Don't worry if the mixture looks a bit funny at this point - remain calm, all will be well!)

In a separate bowl, combine the flour, salt and baking powder and whisk well to combine. Add this mixture, by thirds, to the butter/sugar mixture and beat until just incorporated. Dough will be somewhat wet at this point, so add up to another 1/2 to 3/4 cup of flour, a little at a time, until the dough stiffens slightly and comes together to form a ball.

Remove from mixer, shape into a ball, wrap well in plastic wrap a/0 foil and chill the dough in the fridge overnight. (Or for at least 2 hours if you're in a hurry.)

To Bake:

Cut the dough into 4 equal sections and, working with one section at a time, roll out on a floured surface (with a well-floured rolling pin) until roughly 1/4 inch thick. (Keep remaining quarters of dough chilled while you work.) Cut into various holiday shapes with cookie cutters, place on baking sheets and bake in the middle of a pre-heated 375F degree oven for 8 minutes, or until just beginning to turn light golden brown. Do not over bake. Remove to wire racks and cool cookies completely.

Gather up remaining bits of dough, re-roll, re-cut, continue to bake, ad infinitum, until your sanity has been compromised and or all of the dough has been baked ... whichever comes first.

Once the cookies have cooled, frost and decorate to your heart's desire, then go to town and scarf down the fruits of your labors. Remember to save one or two for Santa.

As written this recipe will make more cookies than you can possibly imagine. How many? I have no idea. So many that I had to call in reinforcements, in the form of my darling 9 year old niece, while I was frosting them yesterday!

Kidding aside, this recipe is for a double batch. You can easily halve the recipe and make a normal, sensible amount of cookies if you'd like to preserve your sanity.

Cooks Notes: I'm not going to lie, achieving right consistency of dough can be a bit tricky. It depends on the weather, the properties of the flour, the alignment of the planets, the vagaries of cross-continental drift, and who the hell knows what else! Use your best judgement. Typically, I end up adding slightly more than 1/2 cup of additional flour to the dough before chilling. Keep in mind that as you roll and re-roll the cookies, the dough will pick-up additional flour, so don't over-do it in the first instance.

Those of you who bake will know when its right; those of you who don't ... eh, what's the worst that could happen?

As for the frosting, I use a mixture of powdered sugar, milk and vanilla - then tint some of it green and some of it reddish-pink. Do as you see fit.

If you're snowed in and looking for an activity to keep the kids busy, I can't think of anything better. While these cookies take a bit of effort to be sure, the results are well worth it. There's nothing like a cheerful and delicious cut-out to put you in a festive mood!

Happy Baking!

Chewy chocolate gingerbread cookies

No Christmas food series would be complete without a gingerbread recipe – these are from Martha’s website and they are delicious!

I placed the cookies in little bags and tied them with a red ribbon: they are going to be one of the gifts to my coworkers – I hope they like them!

Are you making edible gifts this year, too? I’d love to hear about them.

Chewy chocolate gingerbread cookies

• 196g (7oz) best-quality dark chocolate
• 1 ½ cups + 1 tablespoon (220g) all-purpose flour
• 1 ¼ teaspoons ground ginger
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground cloves
• ¼ teaspoon ground nutmeg
• 1 tablespoon cocoa powder
• ½ cup (113g/1 stick) unsalted butter
• ½ cup (88g) dark-brown sugar, packed
• ½ cup unsulfured molasses
• 1 teaspoon baking soda
• ¼ cup (50g) granulated sugar

1. Chop chocolate into 6mm (¼in) chunks; set aside. In a medium bowl, sift together flour, ground ginger, cinnamon, cloves, nutmeg, and cocoa.
   
2. In the bowl of an electric mixer, fitted with the paddle attachment, beat butter until whitened, about 4 minutes. Add brown sugar; beat until combined. Add molasses; beat until combined.
3. In a small bowl, dissolve baking soda in 1 ½ teaspoons boiling water. Beat half of flour mixture into butter mixture. Beat in baking-soda mixture, then remaining half of flour mixture. Mix in chocolate; turn out onto a large piece of plastic wrap. Pat dough out to about 2.5cm (1in) thick; seal with wrap; refrigerate until firm, 2 hours or more.
4. Preheat oven to 165°C/325°F; line two large baking sheets with baking paper. Roll dough into about 3.7cm (1 ½-in) balls; place 5cm (2in) apart on baking sheets. Refrigerate 20 minutes.
5. Roll in granulated sugar. Bake until the surfaces crack slightly, 10 to 12 minutes. Let cool 5 minutes; transfer to a wire rack to cool completely.

Makes 2 dozen – I used 1 leveled tablespoon of dough per cookie and got 42

Cinnamon candy canes

Oh, yes, more Christmas recipes – and get ready, because there are still a few more to come. :)

These cookies are easy to make - and shape, I promise - and the granulated sugar adds a nice sparkle to them. The recipe comes from DH mag #24, the first issue of that magazine I ever got and it was a present from my good friend Valentina. After taking a look at that issue, I immediately subscribed and became addicted – but that you’ve already noticed. :)

For more holiday inspiration, check the lovely Paul’s beautiful Christmas countdown.

Cinnamon candy canes

• ¾ cup + 1 tablespoon (184g) unsalted butter*
• 1 cup + 1 ½ tablespoons (218g) caster sugar
• 1 teaspoon ground cinnamon
• 2 ½ cups + 2 ½ tablespoons (375g) all purpose flour
• 1 egg
• 1 egg yolk
• 1 egg white, lightly beaten with a fork
• granulated sugar, for sprinkling

Place butter, sugar and cinnamon in a food processor and process until smooth. Add the flour, egg and egg yolks and process until a smooth dough forms – my processor wasn’t strong enough to process the dough, so I prepared it on my Kitchen Aid using the paddle attachment. Lightly knead the dough, divide in two parts and wrap each one in plastic wrap; refrigerate for 30 minutes or until firm.

1. Preheat the oven to 180°C/350°F; line two large baking sheets with baking paper.
2. Roll 1 leveled tablespoon of the dough to form a log (roughly 10cm/4in long). Carefully bend the top to form a candy cane and place onto prepared sheets, 2.5cm (1in) apart. Repeat with the remaining dough. Bake for 12 minutes or until golden. Allow to cool.
3. 
   
4. Brush the canes with the egg white and sprinkle over the sugar. Store the cookies in an airtight container for 2-3 weeks.

* the recipe wasn’t specific about the temperature of the butter, so I used it cold but not too firm (left it out of the fridge for 20 minutes or so)

(Note: pregnant women should not eat raw egg white)

Makes 40

Mocha Butter Ball Cookies

Today I'm featuring part two of the Basic Butter Cookie Dough from Gourmet, December 1995 . Let's get right to it, shall we?

Mocha Butter Balls:

• 1/2 prepared basic butter cookie dough, at room temperature
• 1/4 cup unsweetened cocoa powder, not Dutch process
• 2 teaspoons instant espresso powder
• 1 cup of finely chopped walnuts or pecans
• 1 1/2 cups confectioners sugar

Pre-heat your oven to 350 degrees F.

In the bowl of a standing electric mixer, beat together the cookie dough, cocoa powder, espresso powder and nuts until just combined well. Form dough into balls by scooping out one level teaspoon and rolling between your palms until smooth. Arrange dough balls about 3/4 inch apart on baking sheets and bake cookies in the middle of a pre-heated 350 degree oven until just firm, about 17 to 18 minutes. Cool on baking sheets for 5 minutes.

Sift confectioners sugar into a bowl. After the cookies have cooled for 5 minutes, toss them, a few at a time, in the confectioners sugar to coat well, shaking off the excess, and transfer to wire racks to cool completely.

Store cooled cookies between sheets of wax paper in air tight containers. If desired, cookies can be stored in the freezer for up to 6 weeks. If needed, the defrosted cookies can be rolled in confectioners sugar again to refresh before serving.

As written, this recipe will yield about 6 dozen cookies.

Cooks Notes: Again, this dough really puffs as it bakes, so keep the cookies small. I used a level teaspoon to scoop out the dough to make sure they were all uniform. Do not over bake. The finished cookies should be firm to the touch but not dried out. Mine were cooked at the 17 minute mark. Turn the cookie sheets halfway through baking to ensure an even bake.

I used Scharffen Berger cocoa powder and the flavor was magnificent. The finished cookie is just sweet enough, without being cloying, and the coffee and walnuts really enhance the chocolate flavor. As this is a butter cookie, the crumb is wonderfully light and crumbly. I hope you'll try them!

If mocha's not your thing, fear not, you can make several other cookies with this dough:

Spritz Wreaths

Raspberry Hazelnut Triangles

Orange Cranberry Oatmeal Cookies

Jelly Bowl Cookies

Spiced Icebox Butter Cookies

Apricot Stars

Almond Butter Crisps

Each of those links will take you to the original recipes on Epicurious. In previous years, I've made the Raspberry Hazelnut Triangles, the Orange Cranberry Oatmeal cookies and the Spiced Icebox Cookies - each more delicious than the next!

Including the Chocolate Coconut Sticks and the Mocha Butter Balls, I've given you 9 different cookie options from one single batch of dough ... or, rather, Gourmet has. I'd say my work is done here.

Bon appetit!

p.s. - If you haven't already done so, please visit my Cans for Comments post and leave a comment. A can of food will be donated in your honor for doing so. :)

Spiced sable rounds with eggnog glaze

Today’s cookies are a proof that there’s still kindness in the world – people who will do something nice for someone else even though they live on the other side of the planet.

I bookmarked one recipe last January already thinking of making it for the holidays. But when I reached for it on my del.icio.us a couple of weeks ago the link no longer worked... Google showed me someone on Flickr who had made those cookies and I asked her if she had the recipe posted somewhere – she didn’t, but was kind enough to send it to me by email. Isn’t that sweet?

Anastasia, thank you for sending me this great recipe – the cookies turned out delicious! I wish I could send some your way.

xoxo

Spiced sable rounds with eggnog glaze

Cookie dough:

• 1 ¼ cups (282g) unsalted butter, cold and coarsely chopped
• 1 cup + 1 ½ tablespoons (218g) caster sugar
• 2 eggs
• finely grated zest of 2 lemons
• 1 teaspoon ground cinnamon
• ½ teaspoon freshly ground nutmeg
• ¼ teaspoon ground cloves
• ¼ teaspoon ground allspice
• 4 cups + 4 tablespoons (600g) all purpose flour
• 1 teaspoon baking powder

Glaze:

• 1 egg
• 1 tablespoon brandy
• 1 tablespoon dark rum - I used white
• 1 teaspoon vanilla bean paste or 1 vanilla bean, halved lengthwise
• 2 cups + 2 ½ tablespoons (300g) icing sugar, sifted
• freshly ground nutmeg, for scattering

Beat butter and sugar in an electric mixer until pale and fluffy. Add eggs, one at a time, beating to combine. Add lemon zest, spices, flour and baking powder and mix until just combined. Divide dough in four equal parts and form each one into a log that is a little more than 3.5cm (1 ½ in) thick. Wrap well in baking paper and refrigerate for 2 hours.

Preheat the oven to 180°C; line two large baking sheets with baking paper.

Unwrap one of the dough logs (keep the others in the fridge) and slice it into 6mm (¼-in) rounds. Place onto prepared baking sheets and bake for 10-12 minutes or until just golden – mine needed 15 minutes for staying in the fridge for 24 hours.

Repeat with the remaining logs.

Make the glaze: whisk egg, brandy, rum and vanilla paste (if using a vanilla bean, scrape the seeds with the back of a knife and add to the bowl) in an electric mixer for 5 minutes or until pale and fluffy. Add the sugar and whisk until thick and pale.

Spread icing over warm cookies then scatter with a little nutmeg and cool on a wire rack. Let glaze set completely before storing the cookies.

Cookies will keep in an airtight container for up to 2 weeks.

Makes about 90 – I halved the recipe and got 48

Almond, vanilla and raspberry friands

The egg white saga goes on: what to do with all those poor egg whites left from the almost insane ice cream making going on in my kitchen? I did bake a batch of meringues last Saturday, but they ended up in the garbage can. I’m glad Julie Le Clerc’s adorable book was around – these friands are delicious.

Speaking of sagas, I don’t get all the hate towards “New Moon” – sure, it’s no “Raging Bull”, but that doesn’t mean it’s crap, either. I haven’t read the books but adored the movies, despite Bella’s annoying inferiority complex. Not to mention that Taylor Lautner is oh, so cute. :)

Almond, vanilla and raspberry friands

• 175g unsalted butter, melted and cooled
• 1 cup (100g) ground almonds
• 6 egg whites, lightly beaten
• 2 teaspoons vanilla extract
• 1 ½ cups (210g) icing sugar, sifted
• ½ cup (70g) all purpose flour, sifted
• 1 cup (105g) raspberries, fresh or frozen – I used frozen

Preheat the oven to 190°C/375°F. Butter well 10 mini cake or muffin pans.

Place the butter, ground almonds, egg whites, vanilla, icing sugar and flour in a large bowl and stir just until combined.

Spoon the mixture into prepared pans – they should be just over ½ full. Top each friand with 3-4 raspberries. Bake for 25 minutes or until golden and a skewer inserted in the center comes out clean.

Allow to stand in pans for 5 minutes then turn out onto a cooling rack.

Makes 10 – I halved the recipe, used 1/3 cup (80ml) capacity muffin pans and got 7 friends

Banana and dried cranberry tea cake

I know, I know... Another banana post in less than a month – please bear with me and my full-of-bananas-freezer. :D

This recipe comes from a book a bought several months ago but only recently became addicted to – and with a whole chapter devoted to bananas, I’ll be using it again soon. :D

Banana and dried cranberry tea cake

• 2 cups (280g) all purpose flour
• 1 ¼ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ teaspoon freshly ground nutmeg
• ½ teaspoon ground cinnamon
• ¾ cup (83g) dried cranberries, coarsely chopped if too large
• 8 tablespoons (113g/1 stick) unsalted butter, softened
• 2 tablespoons (28g) shortening, room temperature
• 1 cup (200g) granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 1/3 cups mashed ripe bananas blended with ¼ cup sour cream – I used yogurt

Preheat the oven to 190°C/375°F. Butter the insides of a 22.5x12.5x7.5cm (9x5x3in) loaf pan* and dust with flour, tapping out the excess.

Sift the flour, baking powder, baking soda, salt, nutmeg and cinnamon onto a medium bowl. In a small bowl, toss the cranberries with 1 teaspoon of the sifted mixture.

Cream butter and shortening in the large bowl of an electric mixer on moderate speed for 2 minutes. Add the granulated sugar and beat for 2 minutes longer. Beat in the eggs, one at a time, blending well after each addition. Blend in the vanilla. Scrape down the sides of the mixing bowl frequently with a rubber spatula to keep the batter even-textured.

On low speed, alternately add the sifted mixture in three additions, with the mashed bananas-sour cream blend in two additions, beginning and ending with the sifted ingredients. Stir in the cranberries. Spoon the batter into the prepared pan, mounding it slightly in the center.

Bake the tea cake for 55 minutes or until risen, set and golden and a wooden pick inserted in the center of the loaf comes out clean or with a few moist crumbs attached to it. Cool the loaf in the pan on a rack for 5 minutes, unmold it onto another rack and cool completely – turn the cake so the top is upwards. Dust with icing sugar.

Let the tea cake mellow for at least 2 hour before slicing it.
Store in an airtight container for up to 5 days.

* I halved the recipe, used a 8x19x5cm loaf pan and baked the cake for 30 minutes

Makes about 12 slices

Ovaltine thins with cinnamon sugar

After a visit to Lizzie’s beautiful blog – if you still don’t know it, stop reading me and go check her amazing cookies – I started feeling a little nostalgic: she posted a Calvin & Hobbes strip, and I absolutely love Calvin & Hobbes. It reminded me of when I worked as a teacher and one of my lovely students gave me two Calvin & Hobbes books as a gift - Ana Paula, if you’re reading this: xoxo. :)

Back then I did not bake as much as I do now – with two jobs and working Saturdays, it was a bit difficult – but my students were such special people I would gladly bring them cookies every day. And I’d start with these bars.

Ovaltine thins with cinnamon sugar
slightly adapted from DH mag #47

• 1 cup + 1 ½ tablespoons (218g) caster sugar
• 1/3 cup (100g) Ovaltine
• 2 ½ cups + 2 ½ tablespoons (375g) all purpose flour, sifted
• 2 eggs
• ¾ cup (170g) unsalted butter, melted and cooled
• 1 teaspoon vanilla extract
• ½ cup (100g) caster sugar, extra
• 1 teaspoon ground cinnamon
• 1 egg white, lightly beaten

Preheat the oven to 180°C/350°F; lightly butter a 30x40cm (12x16in) baking tray and line it with non-stick baking paper, leaving a 2.5cm (1in) overhang*.

Place the sugar, Ovaltine and flour in a large bowl and mix to combine. Add the eggs, butter and vanilla and mix until the mixture resembles fine breadcrumbs – I used an electric mixer in low speed.

Press the dough into the prepared baking tray, filling it completely.

In a small bowl, combine extra sugar and cinnamon. Brush the cookie dough with the egg white and sprinkle with the cinnamon sugar mixture. Bake for 20-25 minutes or until golden – mine baked for 35 minutes.

Allow to cool in the tray for 10 minutes, then carefully lift it out of the pan – I had trouble lifting the huge uncut cookie from the pan; after a few tries, I slid a thin metal removable bottom (from another baking pan) under the foil and removed the whole thing from the pan.

Cut into rectangles/bars.

* I used a 26x40cm pan, lined with generously buttered foil

Makes 24

3 years of blogging call for chocolate-mayonnaise cupcakes with raspberry cream

There was a birthday celebration at home yesterday, but not mine nor Joao’s – this very blog turned 3!

I cannot believe it’s been that long – so many posts, recipes and photos... Not to mention the wonderful people I’ve met, virtually or personally, because of the blog. The comments and emails I get from you make me really happy and willing to improve my skills and learn more. Thank you for keeping me company all this time! You're the best!

I’d been meaning to bake these cupcakes for months – was intrigued by the addition of mayo to the batter, instead of butter – but thought they deserved a special occasion; this is certainly one. :D

Chocolate-mayonnaise cupcakes with raspberry cream
cupcake recipe from here; raspberry cream from here

Cupcakes:

• 1 cup (140g) all purpose flour
• 1/3 cup + ½ tablespoon (33g) cocoa powder
• ½ teaspoon baking soda
• 1/8 teaspoon salt
• 1 cup (200g) caster sugar
• 1 large egg
• ½ cup mayonnaise (not low-fat)
• 1 teaspoon vanilla extract
• 2/3 cups (160ml) boiling water

Raspberry cream:

• 112g (4oz) unsweetened frozen raspberries, thawed, with the juices
• 1 cup (240ml) heavy cream
• ¼ cup (50g) caster sugar
• 1 teaspoon rosewater

Position a rack in the middle of the oven and preheat to 180°C/350°F. Line one standard 12-cup muffin pan with paper cupcake liners*.

In a large bowl, sift together the flour, cocoa, baking soda and salt. Set aside.

In another bowl, combine the sugar and egg and beat with an electric mixer set at medium-high speed until light and fluffy, about 2 minutes. Beat in the mayonnaise and vanilla just until combined. Reduce the speed to medium and beat in half the flour mixture until just combined. Stop the mixer and scrape down the sides of the bowl. Add half the boiling water and beat at very low speed just until the batter is smooth, 5-10 seconds. Add the remaining flour mixture and beat just until combined, 5-10 seconds longer. Beat in the remaining water – the batter will be somewhat thin.

Divide batter among the prepared cupcake cups, filling them about 2/3 full. Bake until a wooden skewer inserted in the center of a cupcake comes out clean, 18 to 22 minutes. Transfer to wire racks to cool completely.

Make the raspberry cream: put the raspberries and their juices in a small non-reactive saucepan and cook over medium-low heat, mashing the berries with a large spoon, until they give up all their juices, 6-8 minutes. Let cool, then strain through a sieve to remove the seeds. Add the sugar and rosewater and stir until the sugar dissolves. Set aside.

In a chilled bowl, with chilled beaters, whip the cream until stiff. Fold in the raspberry purée.

When the cupcakes are completely cool, frost them generously with the raspberry cream and serve.

* I used 1/3-cup (80ml) capacity pans

Makes 12

Rum and raisin pillows

There are movies I want to watch again right after they end – they’re so good I feel like staying in the movie theater, waiting for the next session, and the other after that.

It doesn’t happen much, but I felt that way last Saturday and would’ve probably bought another ticket for “500 Days of Summer” hadn’t my sister been with me. :)

I’m gonna be honest with you: I don’t like raisins. But these cookies were so cute I had to make them anyway – they’re pillows, after all. :)

After trying them I felt like making other recipes with raisins – immediately. And that doesn’t happen much, either. :D

Rum and raisin pillows
from DH mag #34

• 200g unsalted butter, softened
• 1/3 cup + ½ tablespoon (73g) caster sugar
• 1 teaspoon vanilla extract
• 1 egg
• ½ cup (120ml) maple syrup
• 3 ¼ cups (455g) self rising flour
• Rum and raisin filling:
• 1 1/3 cups (205g) raisins
• ¼ cup (60ml) dark rum – I used white rum
• 1 tablespoon caster sugar

Preheat the oven to 180°C/350°F; line two large baking sheets with baking paper.
Make the rum filling: place the raisins, rum and sugar in a bowl and stir to combine. Set aside.

Place the butter, sugar and vanilla in the bowl of an electric mixer and beat for 8-10 minutes or until pale and creamy. Add the egg and beat until well combined. Add the maple syrup and flour and beat in slow speed until just combined. Divide dough in half, wrap in plastic wrap and refrigerate for 1 hour.

Roll out the dough between two sheets of non-stick baking paper* to 5mm thick. Cut eighteen 12x5cm (5x2in) rectangles from the dough. Place 2 teaspoons of the rum and raisin filling in the center of each rectangle and fold to enclose – carefully not to tear the dough; I removed the excess rum from the filling because I thought the liquid might soften the dough.

Repeat with the remaining ingredients.
Place the pillows onto prepared baking sheets and bake for 8-10 minutes or until golden – mine needed 18 minutes.
Let cool in the sheets.

* can’t find non-stick baking paper here, so I used lightly floured regular baking paper

Makes 18 – I halved the recipe and still got 16

Carrot muffins

Wanna hear something sad? I baked a cake last week and while removing it from the oven the pan slipped from my hands – the cake immediately popped out of the pan, into the floor. There was nothing but crumbs that ended up in the garbage can. :(

I was absolutely devastated, but something cheered me up: my thoughts on “Julie & Julia” got published on a Brazilian magazine - I immediately felt like baking again. :D

Carrot muffins
from DH mag #2

• 2 cups (280g) all purpose flour
• 2 teaspoons baking powder
• ¾ cup + 1 tablespoon (162g) caster sugar
• pinch of salt
• 1 cup (260g) plain yogurt
• 2 eggs
• ½ cup (120ml) vegetable oil
• finely grated zest of 1 large lemon
• 1 ½ cups (135g) grated carrot
• icing sugar, to serve

Preheat the oven to 180°C/350°F; line twelve ½-cup (120ml) capacity muffin pans with paper cases.

Sift flour and baking powder into a large bowl. Add the sugar and salt and stir to combine. Set aside.

Place the yogurt, eggs, oil and lemon zest in a bowl and whisk until smooth. Add the yogurt mixture and carrot to the flour mixture and whisk just until combined – use a fork to mix and do not overmix; the batter is supposed to be lumpy.

Spoon the batter into the prepared cases and bake for 20-25 minutes or until golden and cooked with tested with a skewer.
Sprinkle with icing sugar to serve.

Makes 12 – I used 1/3-cup (80ml) muffin pans and got 12, too

Teacup banana puddings

With all this heat, fruit goes ripe in no time – as much as Joao and I love bananas (and eat them on a daily basis) it is impossible to go through a bunch in 2-3 days.

These teacup puddings looked adorable on the magazine – I cannot resist bananas and caramel together – and were also a perfect way to use the egg whites I had left from making ice cream.

Teacup banana pudding

• 1 ½ tablespoons (21g) unsalted butter, room temperature
• 1 cup (175g) brown sugar, packed
• ¼ cup (60m) water*
• 2 bananas, thinly sliced (lengthwise)
• ½ cup + ½ tablespoon (75g) all purpose flour
• 1 cup + 1 tablespoon (150g) icing sugar
• ¼ teaspoon baking powder
• ¾ cup (75g) almond meal (ground almonds)
• 3 egg whites
• 1 teaspoon vanilla extract
• 5 ½ tablespoons (77g) unsalted butter, melted and cooled

Preheat the oven to 180°C/350°F; butter well four 1-cup (240ml) capacity ovenproof teacups.

Place the butter (21g), brown sugar and water in a small saucepan over low heat and stir until sugar is dissolved. Bring to the boil and cook for 3-4 minutes or until the sauce is syrupy. Set aside.

Place slices of the banana in prepared teacups. Spoon half the sauce over the bananas, place the teacups on a baking tray. Set aside.

Sift the flour, icing sugar and baking powder into a medium bowl and mix in the almond meal. Add the egg whites, vanilla and melted butter and stir to combine. Spoon the mixture over the bananas and bake for 20 minutes or until golden and cooked when tested with a skewer. Invert the puddings onto plates and serve with the remaining sauce.

* next time I make these, I’ll be using cream instead of water to make the caramel – with water, it turned out too dark and too runny

Makes 4

Walnut, cranberry and cinnamon rugelach

I told you once that I can be quite stubborn sometimes – and I wasn’t kidding. :D

Kate Zuckerman’s pretty rugelach cookies had been on my mind forever, but I never had all the ingredients on hand. Well, I finally did – on a 30ºC (86ºF) day. I knew it was too hot and that the dough sounded too delicate for such temperature, but I insisted on making it anyway.

All I can say is that the cookies were delicious – a couple of friends loved them – but they did not turn out as beautiful as Kate’s, because I could not roll the dough correctly.

Living and learning – I hope so. :D

Walnut, cranberry and cinnamon rugelach

Dough:

• 8 tablespoons (4oz/112g) unsalted butter, room temperature
• 112g (4oz) cream cheese, room temperature
• 1 cup (140g) all purpose flour, plus more for rolling the dough
• ¼ teaspoon salt
• 1 teaspoon sugar

Filling:

• 1 cup (110g) walnuts, finely chopped
• ½ teaspoon cinnamon
• ½ cup (55g) dried cranberries, coarsely chopped (the original recipe called for currants)
• ½ cup (100g) caster sugar
• 1 egg, for egg wash

Using a stand mixer fitted with the paddle attachment or a hand mixer, combine the butter and cream cheese and beat on medium speed until the mixture is light, fluffy and has increased in volume, 5-8 minutes. On slow speed, add the dry ingredients and beat until the dough is thoroughly combined. Set the mixer on medium speed and beat the dough for 15 seconds.

Using a rubber spatula, scrape the dough onto a piece of plastic wrap. Wrap the dough tightly and press it down until it is 2.5cm (1in) thick. Refrigerate the dough at least 2 hours or overnight.

Make the filling: in a bowl, using a fork, toss together the chopped walnuts, cinnamon, cranberries and ¼ cup (50g) of the sugar. Set aside.

On a floured surface, roll out the chilled dough into a rough rectangle approximately 32x40cm (13x16in). Using a pizza cutter or paring knife, trim the dough into 2 rectangles measuring 16x40cm (6 ½ x16 in).

In a small bowl, whisk the egg. Lay out each rectangle with the 16-in side directly in front o f you on the counter. Brush off any excess flour. Brush the egg wash over the entire surface of the dough. Evenly coat both rectangles of dough with the walnut filling, leaving a 2.5cm (1in) wide strip of dough on the edge farther away from you. Starting with the dough edge closer to you, tightly roll the dough away from you, tucking the filling under the dough as you roll. When you reach the strip of dough without topping, apply a little pressure to seal, and roll the log so that the seam is on the bottom, against the counter. Gently slide the logs of dough onto a cookie sheet, cover them with plastic wrap and refrigerate for at least 30 minutes and up to 1 hour; refrigerate the remaining egg wash. The logs can be stored in the refrigerator for 24 hours or in the freezer for 1 week.

Preheat the oven to 180ºC/350ºF ½ hour before baking. Line two large baking sheets with baking paper or foil.

Glaze the chilled logs with the reserved egg and sprinkle with the remaining ¼ cup (50g) sugar. Slice each log into 2.5cm (1in) cross sections – you should get between 16 and 18 slices from each log. Place the cookies 2.5cm (1in) apart on the prepared sheets* and bake until puffed and dark golden brown, 15-18 minutes – mine needed 30 minutes to become golden brown.

Allow the cookies to cool for 15 minutes before removing them from the sheets.

Cookies will keep, well wrapped, for 4 days.

* the recipe did not specified how the cookies should be placed on the sheets, so I baked the first batch with the cut side down and the other with the cookies standing with the seam down – imho, the second batch looked prettier, but a couple of cookies fell down while in the oven

Makes 32-36 cookies – I got 33

Chocolate chip pound cakes

Before today’s recipe, I should warn you about something: I’m completely in love with these mini bundt pans, so get ready to see them around here quite a lot. Even a simple recipe like a butter cake gets a whole new dimension baked in such pretty pans. :D

The original recipe called for just a sprinkling of cocoa powder over the cakes, but I thought they deserved more: the chocolate glaze my mom used to pour over her delicious carrot cake. :)

Chocolate chip pound cakes
from DH mag #3

• 250g unsalted butter, softened
• 250g caster sugar
• 1 teaspoon vanilla extract
• 4 eggs
• 250g all purpose flour, sifted
• ¼ cup (60ml) milk
• ¾ cup (116g) chopped dark chocolate

Chocolate glaze:

• 2 tablespoons cocoa powder, sifted
• 3 tablespoons sugar
• 1 tablespoon unsalted butter, room temperature
• 1 ½ tablespoons milk

Preheat the oven to 160ºC/320ºF; lightly grease a 20cm (8in) round cake pan and line the base and sides with non-stick baking paper.*

Place the butter, sugar and vanilla in the bowl of an electric mixer and beat for 10-12 minutes or until light and creamy. Add the eggs, one at a time, beating well after each addition. Add the flour and beat well to combine. Fold through the milk and chocolate.

Spoon the mixture into the prepared pan and bake for 50-55 minutes or until cooked when tested with a skewer. Allow to cool in the pan, then unmold into a serving plate.

For the glaze: mix all the ingredients in a small saucepan and cook over high medium until it boils and cocoa and sugar are dissolved.

Remove from heat and pour over the cake.

* I halved the recipe, used 1-cup (240ml) capacity mini bundt pans and got 4 cakes; I generously buttered the pans and unmolded the cakes right after taking them out of the oven

Serves 8