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Experimental Saturday

Today: Brownies with raspberry swirl cheesecake. Like the last time, I just need someone to be excited with until it’s baked and cooled, and if the experiment goes well, I’ll share the ingredients as well. 🤓


So, get your ingredients and your cat out. I know I’m ready when she’s sitting there or on the microwave. Preheat oven to 350 F (180 C).

Place the butter in a heat-proof bowl and microwave it on medium for a minute or two (it doesn’t have to melt all the way in the microwave, the whisk will get the job done).

Stir in sugar and (if it’s not too hot) add eggs, one at a time. Oh and some vanilla extract. I can’t seem to live without that.

Sift in the dry ingredients (you can skip the sifting, but the cocoa I’m using can often be very lumpy, so I like to do this).

I butter my pan a little, just so the paper doesn’t move around while I’m spreading the batter (that’s the butter package).

Make sure the batter has no lumps, pour it into the pan and spread.

Bake for 20-25 minutes (when you get the cake out, leave the oven on, we have some more baking).

While the brownie batter is baking, place the raspberries and honey in a small saucepan over low heat (I’m using low heat because I’m using frozen raspberries - I don’t want to burn the honey while they unfreeze). Simmer until all raspberries completely fall apart.

Strain into a small bowl (press with the spoon to get all the ‘meat’ through, and get rid of the seeds).

Beat the cream cheese with heavy cream until fluffy, then add sugar, eggs, and (again) vanilla.

Pour the filling on top of the brownies and spread evenly. Drop spoonfuls of raspberry puree and using a butter knife, gently (and not too deep!) swirl it into the cheese.

Hm, this raspberry sauce would make a nice blood for Halloween.

Bake for another 20-25 minutes, just until the top is set.

And now, waiting!

Zelda Fruit Cake


Yields two 8-inch cakes

The things you’ll need

Ingredients
  • 6 egg yolks
  • 6 egg whites
  • 1 cup sugar
  • ½ cup water
  • ½ cup oil
  • 1 ½ teaspoons vanilla extract
  • 1 teaspoon almond extract
  • 2 cups all purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ¼ cup sugar
  • Strawberries, blueberries, raspberries, oranges, limes, and honeydew melon for decoration
Equipment
  • 2 large mixing bowls
  • Medium mixing bowl
  • Hand mixer
  • Rubber spatula
  • Two 8-inch cake pans, sprayed and lined
  • Two 8-inch cake boards
  • Offset spatula
  • Cutting board & knife
  • Sweetened whipped cream in a decorating bag with tip cut off
  • Sweetened whipped cream in a decorating bag fitted with #824 tip

Let’s get started!

  1. Preheat oven to 350°F.
  2. In a medium bowl, whisk together egg yolks, 1 cup sugar, water, oil, vanilla extract, and almond extract.
  3. In a large bowl, mix together flour, baking powder, baking soda, and salt.
  4. In another large bowl, beat egg whites until frothy and then slowly add ¼ cup sugar while beating. Once combined, turn beater to high and beat until stiff peaks form.
  5. Mix the wet ingredients into the dry ingredients and then fold in egg whites in three parts.
  6. Pour the batter into cake pans and bake for 35 minutes.
  7. Once cool, level cakes to 1-inch thick.

Let’s get started!

  1. Cut strawberries into 4 equal slices and shingle them onto the top of the cut cake in circles. Pipe whipped cream between the strawberries.
  2. Place the second cake on top, cut side down, and then frost the entire cake in whipped cream. Refrigerate for 1 hour.
  3. Cut cakes into 6 slices and decorate cake with 3 rosettes on the edge of the slice. Decorate the top with fruit.
  4. Dah-na-na-na-naaaah! You received the Fruit Cake from Breath of the Wild!

Celebration Pudding Cookies

Ingredients:

  • ½ cup butter
  • ¾ cup brown sugar
  • 1 teaspoon vanilla extract
  • 1 egg
  • 1 box Instant Vanilla Pudding Mix
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 ¼ cups all purpose flour
  • ¼ cup rainbow sprinkles
  • ¾ cup plain, peanut, or any flavor M&Ms

Instructions:

  1. Note: This dough requires chilling.
  2. Cream butter and brown sugar in the bowl of a stand mixer fitted with the paddle attachment. (You can also use a hand mixer.) Mix in egg and vanilla until smooth. Add pudding mix, baking soda, and salt. Mix until combined. Mix in flour, then stir in sprinkles and M&Ms.
  3. Scoop 2 tablespoon balls of cookie dough onto a cookie sheet covered with parchment. There’s no need to space them out, you’re going to chill them. Cover and chill for at least 30 minutes.
  4. Preheat oven to 350°F. Line cookie sheets with parchment paper. Place chilled cookie dough balls 2” apart on cookie sheet. Bake 9-11 minutes or until the edges just start to turn brown. Cool 5 minutes on cookie sheet before transferring to a rack to cool completely. Store in an airtight container for up to 4 days or freeze for up to one month.

We Bare Bears


Yields 12 cupcakes

The things you’ll need

Ingredients
  • 1 ¾ cups all purpose flour
  • ½ tablespoon baking powder
  • ¼ teaspoon salt
  • ½ cup unsalted butter, at room temperature
  • ¾ cup sugar
  • 2 large eggs, at room temperature
  • ½ cup honey
  • 1 tablespoon vanilla extract
  • ½ cup whole milk
  • White sanding sugar
  • Light brown sanding sugar
  • Black jelly beans
  • White, brown, and black candy melts
Equipment
  • Large mixing bowl
  • Medium mixing bowl
  • Rubber spatula
  • Brown cupcake liners
  • Cupcake tray
  • Ice cream scoop
  • Small offset spatula
  • White buttercream frosting in a decorating bag fitted with #809 tip
  • Black royal icing in a decorating bag fitted with #2 tip

Let’s get started!

  1. Preheat oven to 350°F.
  2. In a medium bowl, mix together flour, baking powder, and salt.
  3. In a large bowl, beat together butter and sugar until light and fluffy.
  4. Add eggs one at a time, mixing between each addition.
  5. Beat in honey and vanilla extract until well combined.
  6. On low speed, alternate adding the flour mixture and the milk mixture to the butter mixture, beginning and ending with the flour mmixture.
  7. Scoop batter into lined cupcake trays and bake for 18 minutes.

Time to decorate!

  1. Use a #809 tip to pipe a dome of white buttercream frosting on top of each cupcake.
  2. Dip 8 of the cupcakes into white sanding sugar and the other 4 into brown sanding sugar.
  3. Place black jelly beans in the center of each cupcake - these will be the noses.
  4. Place black, white, or browncandy melts on each cupcake according to which bear it represents.
  5. Use black royal icing with a #2 tip to pipe details on the faces.
  6. TaDa! These honey flavored cupcakes are BEARy good!
Samhain Cinnamon Apple Crisps

Hi everyone, hope you’re all well. I’ve just finished cooking up a batch of my own homemade Apple Crisps and thought I would share this wonderful and super quick recipe with you. Not only is this speedy snack great for Samhain/Halloween,  it contains ingredients used for protection etc, can be used as an offering for your God or Goddess, is a healthy variation to supermarket bought crisps AND is suitable for vegans/vegetarians, did I already mention they are super quick to make? Without further ado, let’s get started!

You will need:

  • 1 whole apple.
  • A sprinkle of cinnamon.
  • A dash of brown sugar. ( You can use white sugar but I prefer brown as it produces a lovely thick syrup texture and has a gorgeous coffee flavouring to it ).

How to make:

  • Cut your apple into thin slices. Not too thin or they will burn and not to thick or they won’t turn into crisps!
  • Line a baking tray with non-stick baking paper.
  • Place your apple slices onto your tray and start to add your toppings. Use as much as you wish.
  • Cook your apple slices in the oven on gas mark 4/ 180°C / 350°F for fifteen minutes. ( A few of my crisps did burn, so depending on how thin you cut your apple and how powerful your oven is, feel free to change the time and settings ).

Ingredients used in Witchcraft:

  • Cinnamon: Associated with the elements of fire and the sun. Magikal uses are - good luck, love, money, passion, peace, prosperity, protection, psychic development, success and wisdom.
  • Apples: Scared to many Goddessses including Aphrodite. Magikal uses are - fidelity, fertility, marriage, beauty, vanity,wisdom, the soul, the afterlife and immortality.
  • Brown Sugar: Healing, love and sweetness.

That’s all there is to it! I hope you enjoyed this recipe and your finished product. Please do not remove the source and have a safe, happy and blessed Samhain. Let me know how your Apple Crisps turn out!

Cyrena xx

Image is not mine and was found on Our Kitchen Stories.

Beorn's Honey Cake

I was initially hesitant to call this Beorn’s Honey Cake at first; because, as you can see, I baked it in a loaf pan. And then when I was re-reading the recipe preparing to post it, I saw that this is, in fact, meant to be baked in a cake pan, not a loaf pan. 

Luckily it has still turned out great everytime. 

This is actually the dessert I baked last September 21st, for Bilbo and Frodo’s birthday. It is soooo yummy. I like it with butter, and it’s even delicious with extra honey on top. 

P.S. Hi new followers! (waves dramatically) I love you already.

Beorn’s Honey Cake

Ingredients

6 tablespoons / 90 g butter
6 tablespoons / 90 mL honey
½ teaspoon / 2.5 mL vanilla extract
2 eggs
1 cup / 120 g flour
1 tsp / 4 g baking powder
2 tbs / 30 mL warm milk
¼ tsp / 1 g salt 
¼ tsp / 1 g nutmeg

Directions

Cream the butter and honey together. Add vanilla. Beat in the eggs. Sift in the flour, baking powder, salt and nutmeg. Fold in the warm milk. Pour into a greased and lined pan (use a bread pan or a round cake pan; line with foil or parchment paper). Smooth the top.

Bake at 350 degrees F. for about 45 minutes or until a toothpick inserted near the center comes out clean.

Let sit for 10 minutes, then loosen and turn out onto serving plate. Brush with 1 tablespoon warm honey. Serve warm or cooled.

Recipe adapted from Council of Elrond.com

Stranger Things Eggo Cupcakes


Yields 12 cupcakes

The things you’ll need

Ingredients
  • 1 ¼ cups all purpose flour
  • 4 Eggo waffles toasted and ground in food processor
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon salt
  • ¾ cup sugar
  • ½ cup unsalted butter, softened
  • 2 eggs
  • 1 teaspoon vanilla extract
  • ½ cup buttermilk
  • 12 mini Eggo waffles for decoration
Equipment
  • Large mixing bowl
  • 2 medium mixing bowls
  • Hand mixer
  • Food processor
  • Rubber spatula
  • Whisk
  • Cupcake pan
  • Brown cupcake liners
  • Ice cream scoop
  • Decorating bag fitted with large star tip
Maple Frosting
  • 1 cup unsalted butter, at room temperature
  • 2 cups powdered sugar
  • ¼ cup maple syrup
  • ½ teaspoon vanilla extract
  • ½ teaspoon maple extract
  • ¼ teaspoon kosher salt

Let’s get started!

  1. Preheat oven to 350°F.
  2. In a medium bowl, whisk together flour, waffle crumbs, baking powder, cinnamon, nutmeg, an salt until well combined.
  3. In a large bowl, cream together butter and sugar until light and fluffy.
  4. Add eggs one at a time, mixing well between each addition. Add vanilla extract and mix well.
  5. On low speed, alternate adding the flour mixture and the milk to the butter mixtre, beginning and ending with the flour mixture.
  6. Use an ice cream scoop to fill the cupcake liners and bake for 16 to 18 minutes.

Time to decorate!

  1. To make maple frosting: In a medium bowl, beat butter, powdered sugar, maple syrup, vanilla and maple extracts, and salt until well combined.
  2. Use a large star tip to frost each cupcake and then top each with a toasted mini Eggo.
  3. TaDa! Your taste buds will be flipped upside down with these Stranger Things Eggo Cupcakes!

Oreo Cheesecake Cookies

Ingredients:

  • 4 ounces cream cheese, softened
  • 8 tablespoons salted butter, at room temperature
  • ¾ cup sugar
  • 1 cup + 2 tablespoons all-purpose flour
  • 10 Oreo cookies, broken into pieces

Instructions:

  • In the body of a stand mixer fitted with a paddle attachment, beat cream cheese and butter until light and fluffy, scraping down the sides as needed.
  • Add the sugar and beat well.
  • Add in flour, a small bit at a time, beating in on low speed, just until incorporated. Fold in oreos until evenly distributed.
  • Cover bowl with plastic wrap and place in the refrigerator for at least 45 minutes, and up to 2 hours. 30 minutes prior to baking, preheat oven to 350 degrees (F). Line a large baking sheet with parchment paper.
  • Using a cookie scoop, scoop out 2 tablespoon sized balls of dough, roll them into rounds, and place them on the cookie sheet.
  • Lightly press down on each cookie.
  • Place pan in the oven to bake for 10-11 minutes, or until *just golden at the edges. They will still be very soft when you remove them from the oven - that’s a good thing!
  • Cool on the baking sheet for 10 full minutes, then very carefully transfer to a cooling rack to cool completely. Enjoy :)