Moist Chocolate Cake Recipe – How to Make the Best Chocolate Cake!

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Moist Chocolate Cake Recipe - How to Make the Best Chocolate Cake!
Author: 
Recipe type: Baking, Cake
Cuisine: British
Serves: 8
 
Moist Chocolate Cake! Today we're going to look at a very special chocolate cake recipe. This chocolate cake is supremely moist and full of chocolaty flavor. It is quick and easy to make, and has a shelf life of 5 to 7 days.
Ingredients
  • 225g Cake / all-purpose flour
  • 350g Caster sugar
  • 85g Cocoa powder
  • 7.5ml Baking powder
  • 7.5ml Bicarbonate of soda (baking soda)
  • 2 Large eggs
  • 250ml Full cream milk
  • 125ml Sunflower oil
  • 10ml Vanilla exctract
  • 250ml Boiling water
For the Icing
  • 200g Dark chocolate
  • 175ml Cream
Instructions
  1. To start, add 225g cake flour or all-purpose flour to your mixer bowl, along with 350g caster sugar, 85g good quality cocoa powder, 7.5ml baking powder and 7.5g bicarbonate of soda or baking soda, 2 large eggs, 250ml full cream milk, 125ml sunflower oil and 10ml vanilla extract.
  2. Place the bowl on your mixer with the beater paddle attached and mix the batter until smooth.
  3. Add 250ml boiling water a little at a time and continue mixing until well combined. The batter will be thin and glossy.
  4. Butter two 20cm or 8 inch cake tins and line the bottoms of each tin with baking parchment. The butter effectively sticks the parchment to the tin and prevents batter from flowing underneath the parchment.
  5. Pour half of the batter into each tin.
  6. Bake the cakes in a preheated oven at 180c or 350f for 25 to 35 minutes or until skewer inserted into the center of the cakes comes out clean. Once baked, remove the cakes from the oven and allow them to cool completely in their tins.
  7. While the cakes bake, measure out 200g of dark chocolate and cut it into bits.
  8. You will also need 175ml of cream.
  9. Melt the chocolate in your microwave in 20 second bursts, stirting between each cycle.
  10. Pour in the cream and stir this in until combined. Don't panic if the chocolate seams to granulate. Simply pop this back into the microwave for 20 seconds, and will be as smooth as silk.
  11. Set this aside to cool completely and set. If you are in a warm climate, you may need to refrigerate the mixture until it reaches a spreadable consistency.
  12. Turn the cakes out of the tins and spread the icing onto the cakes evenly.
  13. And there it is, an absolutely, supremely moist chocolate cake fit for Royalty.

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Caramel Popcorn – How to Make Caramel Popcorn with 3 Ingredients! Caramel Popcorn Recipe!


Caramel Popcorn - How to Make Caramel Popcorn with 3 Ingredients! Caramel Popcorn Recipe!
Author: 
Recipe type: Sweets / Snacks
Cuisine: American
 
Today we're going to make a batch of caramel popcorn with just a few simple ingredients. The recipe is quick and easy, and really tasty!
Ingredients
  • 200g Sugar
  • 135g Unpopped popcorn
  • 30ml Oil
  • Salt (optional)
Instructions
  1. To start, measure out 200g sugar and 135g of unpopped popcorn.
  2. You will also need 30ml oil, and Himalayan rock salt, should you want your caramel popcorn salted.
  3. Place the corn in a pan large enough for the seeds to lie in a single layer.
  4. Add the oil to the pan and stir the pan briefly to coat the popcorn with the oil.
  5. Flatten the seeds into a single layer and put the lid on the pan.
  6. Light the gas and set it to medium high.
  7. In about 2 minutes, the corn will start to pop.
  8. Give the pan a gentle shake intermittently to achieve even cooking and avoid burning.
  9. When the popping subsides, turn off the heat and remove the lid.
  10. Transfer the popped corn to a large heatproof bowl, making sure leave any unpopped kernels behind.
  11. Wipe out your pan and pour in the sugar.
  12. Place this over medium high heat.
  13. After 2 to 3 minutes the sugar will start to melt, and this is your cue to start stirring.
  14. More and more of the sugar will melt until you have a golden mass of molten sugar.
  15. Bring the molten sugar to a boil. As it starts to foam up, turn off the heat.
  16. Give the molten caramelised sugar a final stir to knock down the foam, and pour it over the popcorn. Be very careful when working with molten sugar as spilling or splashing this on your body can cause horrific burns.
  17. Give the popcorn a thorough stir, making sure to dig to the bottom of the bowl to lift the caramel that has run through.
  18. Transfer the coated popcorn to alarge baking pan. Break the pieces apart and allow it cool for a few minutes before serving, or storing it in an airtight container.
  19. If you want your caramel popcorn salted, grind your salt over the popcorn at this stage.

 

How to Make Panna Cotta – Quick & Easy Panna Cotta Recipe

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How to Make Panna Cotta - Quick & Easy Panna Cotta Recipe
Author: 
Recipe type: Dessert
Cuisine: Italian
Serves: 6
 
Panna Cotta is a legendary Italian dessert. This creamy molded sensation is super easy to make, and can be made up to three days ahead of time and stored in the refrigerator covered with cling wrap. This is how to make your own.
Ingredients
  • 4 Tsp Powdered gelatin
  • 90ml Water (room temp)
  • Half cup sugar
  • 1 Liter heavy cream
  • 2 Tsp Vanilla extract
Instructions
  1. To start, pour 90ml of room temperature water into a large mixing bowl.
  2. Pour in 4 teaspoons of powdered gelatin and put this aside to bloom.
  3. Pour a half cup of sugar into a saucepan.
  4. Add a litre of heavy cream to the pot.
  5. Turn on the heat to medium and heat the cream to around 66c stirring regularly.
  6. Turn off the heat, or remove the pot from the heat if your using an electric range.
  7. Pour the hot cream over the gelatin and stir it thoroughly to combine.
  8. Add 2 teaspoons vanilla extract and stir this in.
  9. Ladle the creamy mixture into your ramikins. This will be sufficient for six 175ml ramikins if filled to brim, and seven if filled to the line.
  10. Place the ramekins on a tray or in a pan and transfer these to your refrigerator for a minimum of 3 to 4 hours to set.
  11. To turn the panna cotta out of the ramekins, run a thin blade around the edge of the bowl.
  12. Dunk the ramekin in another bowl half filled with hot water.
  13. Hold it in the water for 15 to 20 seconds.
  14. Flip the ramekin over to turn it out onto the serving plate.
  15. Serve the creamy treats immediately garnished with fruit and topped with a little extra pouring cream.
  16. Thanks for joining us today, please subscribe, like and share and we'll see you again soon.

 

Rosh Hashanah Honey Cake – Happy Jewish New Year!!!

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Rosh Hashanah Honey Cake - Happy Jewish New Year!!!
Author: 
Recipe type: Cake
Cuisine: Jewish
 
Happy New Year to all our Jewish viewers, and to celebrate, today I am baking a traditional Rosh Hashanah honey cake. The unique texture and flavor of this delicious treat will have everyone lining up for more.
Ingredients
For the Cake
  • 2.5 Cups All-purpose flour
  • 1.25 Tsp Salt
  • 1 Tsp Baking powder
  • 0.5 Tsp Baking soda
  • 0.5 Cup Water
  • 4 Large eggs
  • 90ml Unsweetened apple sauce
  • 0.25 Cup Vegetable oil
  • 0.25 Cup Orange juice
  • 1 Tsp Vanilla extract
  • 430ml Honey
For the Icing
  • 1 Cup Icing sugar
  • 4.5 Tsp Water
  • 1 Tsp Vanilla extract
Instructions
  1. To start, measure 2 and a half cups all-purpose flour into a large mixing bowl.
  2. To this, add 1 and a quarter teaspoons salt, 1 teaspoon baking powder and a half teaspoon baking soda. Mix this until combined and put it aside.
  3. Add a half cup of water to another jug.
  4. Whisk 4 large eggs and pour these into the water.
  5. Add a heaped quarter cup measure of unsweetened apple sauce and mix this in.
  6. Pour in a quarter cup of vegetable oil and a quarter cup of fresh orange juice.
  7. Measure a teaspoon of vanilla extract and add this.
  8. Finally pour in 430ml or 1 and 3 quarter cups of honey.
  9. Mix this thoroughly until all of the honey has mixed into the other liquid.
  10. Pour the honey mixture into the flour. Use a paddle initially to cut the flour into the mixture, then move to a large whisk.
  11. Mix this until reasonably smooth.
  12. Traditionally honey cake is baked in a 12 cup Bundt pan, but today I am going to use two 8 inch cake tins.
  13. Whichever way you choose to go, the tins need to be prepared. Butter the pans liberally.
  14. Scatter flour across the buttered surfaces and tip out any excess flour.
  15. Pour equal amounts of the batter into each of the pans.
  16. Bake the honey cake in a preheated oven at 325f or 162c for 45 to 60 minutes, and a skewer comes out clean when pressed into the center of the cake.
  17. Remove the cake from the oven and place the tins on a rack. Allow the cake to cool in the tins for 30 minutes.
  18. After this time, run a thin blade around the edge of each tin and turn them out onto the rack.
  19. Allow these to continue cooling for a further 2 hours.
  20. Once totally cooled, these can be wrapped and stored at room temperature for a few days.
  21. When you're ready to finish them off, combine a cup of icing sugar with 4 and a half teaspoons of water and a teaspoon of vanilla extract.
  22. Mix this until smooth, then drizzle it over the cakes.
  23. Allow the icing to set for 30 minutes before cutting and serving.
  24. Thanks for joining us today, please subscribe, like and share, and we'll see you again tomorrow.

 

How to Make Pouring Cream from Milk

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How to Make Pouring Cream from Milk
Author: 
Recipe type: Dairy / Dessert
 
Today we're going to look at a very neat trick that you can use to make pouring cream from milk. In reality nothing can replace real cream, however if you're bulk catering, this recipe can be a real lifesaver. In addition, only real connoisseurs will tell the difference between this and real cream.
Ingredients
  • 75g Butter, melted
  • 175ml Full cream milk
  • ⅛ - ¼ Tsp Xanthan gum
  • Caster sugar (to taste if desired)
Instructions
  1. To start, melt 75g of butter inyour microwave. Run the microwave until it is just melted, that means barely above room temperature, or mildly warm.
  2. Heat 175ml of full cream milk to around the same temperature of the butter.
  3. In addition, you will need xanthan gum. For this combined quantity of liquid, 250ml, you will need 1 eighth of a teaspoon for thin cream, or a quarter teaspoon for a thicker pouring cream.
  4. Pour the milk into a tall jug, followed by the melted butter.
  5. Add 1 eighth of teaspoon of xanthan gum to the jug.
  6. Use your stick blender to shear the xanthan gum into the liquid. You will see the liquid noticeably thicken to the consistency of thin cream.
  7. And here it is....
  8. To demonstrate the thicker version, I have poured the thin cream back into the tall jug.
  9. Add another 1 eighth of a teaspoon of xanthan gum to the liquid.
  10. Once again, use your stick blender to shear the xanthan gum into the liquid. Now you have a thicker version of the same cream. If you need to use the cream immediately, you can purge the bubbles by pouring the cream through a fine sieve.
  11. You can go even further with the thickening process, but not past a maximum of 2% xanthan gum per volume of liquid. Beyond this level, the liquid will become slimy and will not emulate cream at all.
  12. That's it for today, thanks for watching.... please subscribe, like and share, and we'll see you again tomorrow.

 

How to Make Buttermilk Rusks – Crunchy Dunking Biscuits!!!

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How to Make Buttermilk Rusks - Crunchy Dunking Biscuits!!!
Author: 
Recipe type: Biscuits / Cookies
Cuisine: South African
 
In yesterdays episode we made a batch of thick, creamy cultured buttermilk. Today we're going to use this to make South Africa's traditional dunking biscuit, delicious buttermilk rusks.
Ingredients
  • 500g Butter
  • 500g Sugar
  • 1Kg All-purpose flour
  • 15ml Baking powder
  • 10ml Salt
  • 500ml Cultured buttermilk
  • 2 Eggs
Instructions
  1. To start add 500g of butter and 500g of sugar to a medium size pot. Place the pot over low heat and melt the butter.
  2. This recipe is on the sweeter side. You can reduce the sugar, or even replace a portion of the sugar with seedless raisins or any dried berries.
  3. While the butter melts, sift 1kg of all purpose, 15ml of baking powder and 10ml of salt into a bowl.
  4. Measure 500ml of the cultured buttermilk into a large jug. Whisk 2 eggs and add these to the buttermilk.
  5. Make a well in the center of the flour mixture and pour the buttermilk and egg into the bowl. Mixt this briefly until all of the liquid has been absorbed by the flour.
  6. Pour in the melted butter and sugar. Use your padfle to mix this into the flour mixture until no dry flour is visible.
  7. You will have a thick, lumpy batter.
  8. Pour the batter into an 11 by 14 inch baking tin and spread it out evenly across the tin.
  9. Bake the batter in a preheated oven at 180c or 350f for 60 minutes, and a skewers comes out clean when pressed into the center of the cake.
  10. Remove the pan from the oven and allow it to stand for 15 minutes.
  11. Use a long ruler and a thin blade to cut the cake into strips of about 20mm wide.
  12. Turn the pan 90 degrees and cut the strips into fingers.
  13. Use a lifter to remove these from the pan and spread the rusks out over 4 large racks.
  14. Place the racks in your oven set at 100c or 200f with door slightly ajar. Allow the rusks to dry out like this for 2 to 3 hours.
  15. And now you have a mountain of traditional rusks just ready for eating.

 

Creamy Refrigerator Cheesecake Recipe – How to Make Amazing Cheesecake. Double Crust Cheesecake.

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Creamy Refrigerator Cheesecake Recipe - How to Make Amazing Cheesecake. Double Crust Cheesecake.
Author: 
Recipe type: Dessert
 
Today we're doing something a little different. Cheesecake is an all-time favorite, but it's even better when it's quick and easy, light and creamy, and tastes like heaven.
Ingredients
For the Crust
  • 200g Graham crackers or tennis biscuits
  • 120g Butter, melted
  • 25g Sugar
For the Filling
  • 200g Butter at room temperature
  • 200g Sugar
  • 1Egg
  • 1 Egg yolk
  • 250g Cream cheese (soft)
  • 200g Sour cream
Instructions
  1. To start, break the crackers or t-biscuits into bits and place them in your food processor.
  2. Pulse the machine 3 or 4 times until you have an even mass of crumbs.
  3. Pour in the sugar and melted butter.
  4. Machine this for about 30 seconds rocking the machine back and forth. This helps to get a good even blend.
  5. You will end up with a crumbly mass of pastry.
  6. Cut a circle of baking parchment to fit the bottom of a 10 inch or 25cm springform pan. Lock the bottom of the pan into place and insert the parchment.
  7. Smear a thin layer of butter around the edge of the pan. Cut a long strip of parchment just slightly wider than the height of the pan. Place the strip around the inside pf the pan. The butter will keep this in place. Depending on the size of your roll of parchment, you may have to cut 2 strips to cover the circumference.
  8. Pour two thirds of the crumbed mixture into the pan and spread this evenly across the base. Smooth this off lightly with the back of your spoon. Try not to compress the base, it should be light and crumbly.
  9. Transfer the pan yo your freezer for 30 minutes to set while you continue with the filling.
  10. In a bowl or large jug, combine the sour cream and the cream cheese. Mix it thoroughly making sure you have a soft homogenous mixture.
  11. Add the softened butter to your stand mixer along with the sugar and the egg and additional egg yolk.
  12. Attach the beater paddle and beat the mixture for 10 minutes until it is light and fluffy.
  13. Remove the bowl from your mixer and pour in the cream cheese mixture.
  14. Fold the cream cheese mixture into the butter and egg. This should be done gently so as not to knock the air out of the creamy whipped butter, however you do need to make sure it is quite well combined.
  15. Remove the springform pan from the freezer and pour the filling into the center of the pan.
  16. Spread it out evenly from the center outwards.
  17. Pour the remaining crumbs over the top of the filling and spread this evenly across the filling.
  18. Use the back of a spoon to smooth this off, taking care not to compress the crumb to much.
  19. Cover the cheesecake and transfer it to your refrigerator for 24 hours to set before cutting and serving.

 

How to Make Koeksisters – South Africa’s Favorite Sweet Pastry – Yummy South African Snacks

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How to Make Koeksisters - South Africa's Favorite Sweet Pastry - Yummy South African Snacks
Author: 
Recipe type: Dessert / Snacks / Confections
Cuisine: South African
Serves: 32
 
Koeksisters are a traditional sweet pastry in South Africa. These little twisted pastries are nice and crispy on the outside and soft and juicy on the inside. Saturated with a spiced syrup mixture, these little wonders will have you coming back time and time again.
Ingredients
For the Syup
  • 500ml Water
  • 1Kg White sugar
  • 2.5ml Cream of Zest and juice of 1 Lemon
  • 8cm Cinnamon stick
  • 8-10 Slices fresh ginger
  • 5ml Glycerin
For the Pastry
  • 4 Cups all purpose flour
  • 125g Shortening (baking lard)
  • ⅛ tsp Salt
  • 2 Eggs
  • 7.5ml Baking powder
  • 180ml Full cream milk (split 60ml / 60ml / 60ml)
  • Oil for frying
Instructions
  1. To make the syrup, place the sugar, water, cream of tartar, sliced fresh ginger and cinnamon sticks in medium size pot.
  2. Place the pot over medium heat and bring this to a boil. Lower the heat and simmer the mixture for 6 minutes.
  3. Add the lemon rind and juice and the glycerin. Stir this in and remove the pot from the heat.
  4. Once the syrup has cooled, cover the pot and refrigerate overnight.
  5. The following day, place the flour, shortening, baking powder and salt into your food processor and pulse this briefly 2 or three times to cut the shortening into the flour.
  6. Remove the lid, crack the eggs into the bowl and add the first 60ml milk.
  7. Switch the machine on high speed and allow this to mix for 20 seconds while tilting the machine from side to side.
  8. Add the second batch of milk and repeat the mixing process.
  9. Add the third batch of milk and run the machine for a further 30 seconds, tilting it back and forth.
  10. After the mixing, you will have a soft crumbly mass of pastry that will hold together when compressed.
  11. Sprinkle a little flour on your work surface and turn the pastry out.
  12. Work the pastry into a flat disc shape and wrap it in cling wrap.
  13. Allow this to stand for 60 minutes at room temperature.
  14. After the resting time, cut the pastry into 16 equal portions.
  15. Working with one portion at a time, work the pastry into a sausage shape about 4 inches in length.
  16. Place the pastry on a piece of plastic film, fold the film over to enclose the pastry, than roll it out to about 6mm or a quarter inch in thickness.
  17. Unfold the plastic and cut the pastry in half across the width.
  18. Cut each half into three along the length, leaving the narrower end intact.
  19. Plait each pieces using a simple 3 strand plait, put these aside and continue with the remaining pastries.
  20. Half fill a wok or large pan with oil and heat this to 180c or 350f.
  21. Carefully drop the pastries into oil in batches and fry them until well puffed and golden.
  22. Use your tongs to lift these one by one from the oil and dunk each one immediately into the ice cold syrup to get a good coating.
  23. Put the coated koeksisters aside and continue with the remaining batches.
  24. And there it is... a wonderful crispy, golden batch of South Africa's favorite pastries.

 

How to Make Honeycomb – Honeycomb Candy Recipe, Simple and Quick, and Super Delicious!

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How to Make Honeycomb - Honeycomb Candy Recipe, Simple and Quick, and Super Delicious!
Author: 
Recipe type: Candy
 
How to Make Honeycomb - quick and easy honeycomb recipe! Whether you decide to coat these little wonders with chocolate or just have them plain, honeycomb is just super yummy.
Ingredients
  • 75ml Water
  • 320ml Caster sugar
  • 120ml Corn syrup, Lyle's Golden Syrup, or glucose syrup
  • ⅛ tsp Cream of tartar
  • 5ml White vinegar
  • 7.5ml Bicarbonate of soda (baking soda)
  • Chocolate to coat (optional)
Instructions
  1. Place the corn syrup or Lyles golden syrup or glucose syrup, caster sugar, cream of tartar, white wine vinegar and water in a deep pot.
  2. Half fill a large pan with water at room temperature.
  3. Place the pot over medium high heat and stir the mixture until the sugar has dissolved and everything is well combined.
  4. Bring the mixture up to 300f or 154c. To judge this you will need to use a candy thermometer or an infrared thermometer.
  5. While the mixture heats up, line an 8 x 8 inch baking pan with baking parchment.
  6. As the mixture comes to the correct temperature, remove the pot from the heat and carefully lower it into the pan of water.
  7. Add the bicarbonate of soda and whisk this into the mixture.
  8. The mixture will froth up like a volcano.... this is why you need a deep pot.
  9. The cooling bath cools the mixture just enough to ensure a nice fine texture of bubble in the honeycomb.
  10. Remove the pot from the cooling bath and pour the honeycomb into the lined baking pan. Quickly level off the surface and put this aside to set.
  11. Once the mixture has set solid, turn it out from the pan.
  12. Use your meat mallet and a butter knife as a chisel to fracture the honeycomb into bite sized pieces.
  13. And there it is.... a beautifully finely texture honeycomb to add a little sweetness to the beginning of your new year.

 

How to Bake Festive Short Bread – Shortbread Topped with Fruit Mince and Crunchy Almond Coconut!!!

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How to Bake Festive Short Bread - Shortbread Topped with Fruit Mince and Crunchy Almond Coconut!!!
Author: 
Recipe type: Baking
 
Festive shortbread is an amazing replacement for the traditional fruit mince pies. Super easy to make, and super quick, this tasty treat can only make your festive season better.
Ingredients
For the Base
  • 125g Butter, softened
  • 125ml Caster sugar
  • 1 Egg, Beaten
  • 5ml Baking powder
  • Pinch of salt
  • 500g Fruit mince
For the Topping
  • 250ml Sugar
  • 310ml Shredded coconut
  • 1 Egg, beaten
  • 50g Ground almond
Instructions
  1. For the first step, measure out the softened butter and caster sugar and beat one egg.
  2. For the second step, sift the flour, baking powder and salt.
  3. Place the sugar and butter in you stand mixer with the beater attached. Beat the mixture until it is combined.
  4. Swap out the beater for the whisk and zap the sugar butter mixture on high speed until well creamed... about 2 minutes.
  5. Add the beaten egg and mix this in for 60 seconds.
  6. Swap out the whisk for the beater and add the sifted flour mixture.
  7. Beat this at high speed for 2 to 3 minutes until everything is well mixed, and you have a crumbly pastry that holds together when compressed.
  8. Grease an 8 inch square baking pan with butter.
  9. Pour in the pastry and spread it around the pan.
  10. Press it down lightly to smooth out the surface.
  11. Pour in the fruit mince and spread this evenly across the pastry.
  12. For the crunchy topping, measure out the sugar, desiccated coconut, and ground almond, and beat one egg.
  13. Pour this all into a mixing bowl and use a fork to blend this to a sticky crumbly mass.
  14. Pour this over the pan and spread it evenly without compressing the mixture.
  15. Bake the festive shortbread in a preheated oven at 180c or 350f for 35 minutes until crispy and golden on top.
  16. Remove the pan from the oven and allow it to cool for 15 minutes before cutting into squares.
  17. You can serve this immediately, however, like any fruit mince treat, it ages excellently over the following 2 to 3 days, and only gets better.

 

Deep-Fried Super-Cheesy Bites – A Creamy, Crunchy, Sweet & Savory Taste of Heaven!!!

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Deep-Fried Super-Cheesy Bites - A Creamy, Crunchy, Sweet & Savory Taste of Heaven!!!
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 16
 
These deep-fried super-cheesy bites are insanely good. Strong blue cheese and fruit jam enclosed in American cheese slices then crumbed a deep-fried results in the most amazing sweet savory flavor and texture combination.
Ingredients
  • 16 Slices American processed cheese
  • 3 Heaping tablespoons fruit preserve / jam
  • 80g Creamy blue cheese
  • 250ml Fine bread crumbs
  • 250ml All-purpose flour
  • 2 Eggs, beaten
  • Oil for deep-frying
Instructions
  1. You will need 16 slices of American cheese. For those not in North America, this the processed cheese slices that come individually wrapped in plastic sheets.
  2. In addition, measure out 3 heaping tablespoon of a good quality fruit preserve and open a block of creamy blue cheese.
  3. You will also need an 8cm, or just more than 3 inch gow gee press. These are readily available on eBay and Amazon for next to nothing.
  4. To start assembling, open a cheese slice and keeping the plastic wrapper in place, use the back of the press to cut out the circle then position the circle over the press.
  5. Place ⅔ of a teaspoon of the preserve in the center of the cheese, followed by a small piece of blue cheese.
  6. Grab the handles of the press and close this just firmly enough to seal the edges of the cheese. If you press to hard, the cheese will split.
  7. Continue until all of the cheesy bites are formed.
  8. To coat the bites, measure out a cup of all-purpose flour, a cup of fine bread crumbs, and whisk 2 eggs.
  9. Sprinkle a layer of breadcrumbs over a large platter. This is where the coated cheesy bites will set, and the crumbs prevent the coating from sticking to the platter and getting damaged.
  10. Working with cheesy bite at a time, dredge the bite in the flour.
  11. Transfer this to the egg to wet all of the flour.
  12. Then it's into the bread crumbs to get a good solid coating all over.
  13. Transfer this to the platter to set, and continue with the remaining pockets.
  14. Allow the coating to set for 20 minutes.
  15. Half fill a large pan with oil and heat this to 180c or 350f.
  16. Carefully drop the cheesy bites into the oil and fry these for 3 minutes, turning over halfway through.
  17. As the first cheesy bites are ready, use a slotted spoon to remove them from oil, and drain any excess oil on kitchen paper.
  18. Serve the bites immediately accompanied with whipped cream and a good dessert wine.
  19. And there we have it, a crunchy, creamy, sweet and savory taste of heaven.

 

Biker Bar Pancakes – Diner Style Pancakes – Awesome Beer Flapjacks for Hungry People!!!

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Biker Bar Pancakes - Diner Style Pancakes - Awesome Beer Flapjacks for Hungry People!!!
Author: 
Recipe type: Dessert
Cuisine: American
Prep time: 
Total time: 
Serves: 8
 
Today's episode is and easy, fun and delicious treat that will result in the best flapjacks you have ever tasted. These things are huge... they are light and fluffy.... and they have an amazing flavor that is second to none.
Ingredients
  • 365g All-purpose flour
  • 45ml Sugar
  • 6.25ml Baking powder
  • 6.25ml Bicarbonate of soda
  • 6.25ml Salt
  • 2 Eggs
  • 430ml Cultured buttermilk
  • 125ml Beer or stout
  • 5ml Vanilla extract
  • 45ml Butter melted
  • Extra melted butter for frying and serving
  • Maple syrup
Instructions
  1. Combine the vanilla extract, melted butter, beaten eggs, cultured buttermilk and beer in a jug. Stir this well until completely combined.
  2. In a mixing bowl, combine the all purpose flour, baking powder, bicarbonate of soda, salt and sugar. Stir this together until well combined.
  3. Pour the wet ingredients into the bowl. Use a ball whisk to mix this all together until you have a lumpy batter.
  4. Heat a frying pan over medium heat. Brush the pan with melted butter and drop a half cup of the batter into the pan.
  5. Allow this to fry for 2.5 to 3 minutes until bubbles open on the top of the pancake.
  6. Use a spatula to lift the edge of the pancake. These are bigger normal, so you really have to get the spatula well underneath the pancake before attempting to flip it.
  7. Flip it over and continue to fry for a further 2.5 minutes.
  8. Remove the pancake from the pan and continue with the remaining pancakes. Keep the cooked pancakes warm in a low oven.
  9. Serve the pancakes brushed with melted butter and drizzled with maple syrup.

 

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