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