Monday, March 9, 2015

Donna Hay’s Coconut Jam Slice



Noah turned two months yesterday! We’ve started a tradition where at every month’s birthday we bake him a treat of some sort. Today it’s the yummy Coconut Jam Slice, which his dad loves so very much. It’s a very popular treat in Australia and understandably so – the combination of the buttery base, with the sweet jam and slightly crunchy coconut topping works beautifully. The next time I’ll use a smaller pan so that the slices are a bit thicker but I like to think I got the flavours down pat. I used a Donna Hay recipe and she is a queen when it comes to the Australian kitchen scene so I couldn’t have gone too wrong.

Next time I’ll try a new coconut jam slice recipe – most likely this one from BillGranger. 
And here is another version of the Donna Hay recipe which I may try out as well.



Coconut Jam Slice by Donna Hay
125gr butter
1/3 cup caster sugar
1 cup flour (sifted)
1 tsp baking powder
1 egg yolk
3/4 cup raspberry jam

Coconut topping
1/3 cup castor sugar
1 cup shredded coconut
1 egg, lightly beaten

Preheat oven to 180 degrees celcius (350 farenheit). Place the butter, flour, sugar and baking powder in the food processor until combined. Add the eg yolk and continue pulsing until a soft dough forms. Press the dough into the base of a lightly greased 20cm x 30cm tin lined with non-stick baking paper. Bake for 12-15 minutes or until golden. Allow to cool slightly. Spread the base with the jam.


To make the coconut topping, place the coconut, sugar and egg in a bowl and mix well to combine. Spread over the jam and bake for 25 minutes or until golden. Allow to cool completely in tin before serving.

Saturday, March 7, 2015

Almost Flourless Chocolate Cake


Need a recipe that is quick, easy but can pass as a gourmet treat after one of your beautiful dinner parties? This is your pick. Very rich in chocolate taste (make sure you use good quality chocolate), smooth in texture and mouth watering to look at, yet quick and easy to whip up. Best eaten with some whipped cream on the same day after the cake has been left out (not placed in the fridge). Enjoy!



7
ounces best-quality dark chocolate
7
ounces unsalted European-style butter, cut into 1/2-inch cubes
1 1/3
cups granulated sugar
5
large eggs
1
tablespoon all-purpose flour

1   Heat the oven to 375ยบ F (190 C), and butter a 9-inch (23cm) cake pan. Line the base of the pan with parchment, and butter that, too.
2  Chop the chocolate and melt if in a double boiler (I use a metal bowl over a simmering pan of water), stirring continuously. Once it begins to melt, add the butter, and keep stirring until both are fully melted. Add the sugar, stir to combine, and set aside to cool slightly.
3   Add the eggs one at time, mixing very well after each. Mix in the flour. At this point your batter should be super smooth.
4   Pour batter into the prepared cake pan and bake for about 25 minutes -- or, as Molly says, until the center of the cake looks set and the top is shiny and a bit crackly-looking.
5   Let the cake cool in its pan on a rack for 10 minutes; then carefully turn the cake out of the pan and revert it, so that the crackly side is facing upward. (The cake will deflate slightly as it cools.) Allow to cool completely before you serve.
6   Serve in wedges at room temperature with whipped cream -- or nothing at all.

Wednesday, February 25, 2015

Oat Cakes from Heidi Swanson


Having a newborn at home and a hubby who unfortunately needs to jet off for work from time to time, calls for wholesome snacks on the go.  They are key for those gap fillers, when your tummy is telling you ‘feed me (!!)’, whilst your newborn is saying the exact same but in a slightly louder manner. I have therefore been on a sourcing rampage of wholesome, healthy and delicious recipes like granola bars, muffins, or other baked goodies that are ideal for snacking.

Being a big Heidi Swanson fan, I often find myself going to her for some new recipes. I found these oat cakes sprawled across the Internet with glowing reviews. I didn't know what to expect other than them being very tasty. I think I may have used the words 'one of my favourite recipes yet' when I was describing them the other day. They blew me away. They look so un-exciting at face value (like a muffin that forgot to rise) but are an absolute party in your mouth. They taste sweet - not a sugar sweet - rather a healthy maple syrup sweet. They are crunchy on the top, from the oat pieces having caramelized beautifully. They are dry but in a strange way that is exactly what you want them to be. And they do manage to retain moistness on the inside that can be described as somewhere in between a scone and a muffin. So satisfying. And they freeze so well, which allows you to make heaps even if hey are just meant for yourself. I can't say I was giving away my first batch in a hurry as I was, perhaps, a tad bit in love :) 

I made them gluten free by using gluten free oats and gluten free, brown bread flour. The result was fantastic. So clearly you can have a play with the flour in the recipe and have some fun with it as well. 


Give them a try if you are looking for a yummy and healthy snack on the go. I wouldn't serve them as a 'dessert' as you may get disappointed looks but they are great substitutes for breakfast if you have limited time and they also work well as treats during the day. 



Sunday, February 22, 2015

Double Coconut Crunch Granola a la Stella



It's healthy and packed with goodness. It's crunchy – oh so crunchy. It smells divine  and tastes heavenly. My oh my. My. Favourite. Granola. Yet. 

And apparently it looks all of the above too. Simply scrumptious. 

I made a few batches as pressies at Christmas last year but got no recipe requests or reviews thereafter. Shame. Maybe it was just 'my favourite' and others weren't as fond? Well that is about to change. I just posted a picture on Instagram of my morning bowl and got a few recipe requests instantly. So I thought why not revive my long lost Baked in Love blog with this sunshine of a recipe! 

I will only take credit for it being my favourite recipe. Definitely won't take credit for it being my recipe as I found it elsewhere and only added some of my touches to it, as I do with most recipes. 

So here is the link and below is my slight adaptation. 

Enjoy it! I certainly am but I also won't stop exploring other granola recipes. If I come across other winners, I'll happily post away. 



DOUBLE COCONUT CRUNCH GRANOLA
Makes about 12 ½ cup servings.

INGREDIENTS
-3 cups rolled oats
-1 ½ cups chopped walnuts or pecans (I used half/half and I used activated pecans which are to die for)
-1 heaping cup unsweetened flaked coconut (Be generous on this one)
-1/3 cup ground flax seed (I just used flax seeds)
-¼ cup light brown sugar
-1 teaspoon salt
-2 teaspoons cinnamon
-½ cup liquid coconut oil
-½ cup honey
-1 egg white, beaten (optional)
-I also added 1/3 cup sunflower seeds as well as 1/3 cup raisins and 1/3 cup dried cranberries at the end

DIRECTIONS
In a large bowl toss together all dry ingredients. In a plastic liquid measuring cup, place just under a half cup of coconut oil (when the coconut oil melts, it will expand). Place the coconut oil in the microwave for 30- 60 seconds until fully melted. Add honey to measuring cup and stir well to combine. Pour mixture over granola and toss well to combine. Lastly, if using, toss in the beaten egg white and stir well to combine.
Pour the mixture onto the baking sheet and spread into a single layer. Bake for one hour, stirring every 15 minutes so the mixture doesn’t burn. Once done baking let rest in oven for at least 4 hours so mixture can clump, but ideally overnight.

Serve granola with milk or yogurt and fresh berries. Store in an air tight container for up to 2 weeks.

 
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