Cranberry Nut Swirls

Here is the amazing recipe for Cranberry Nut Swirls that Teresa Ambra sent to us!

Can’t Stay of The Kitchen, 2012

Ingredients:

½ cup butter, softened

¾ cup sugar

1 egg

1 tsp. vanilla

1 ½ cups flour

¼ tsp. baking powder

¼ tsp. salt

½ cup finely ground cranberries

½ cup finely chopped walnuts

1 table spoon of grated orange peel

½ cup brown sugar

2 tsp. milk

 

How to make?

In a large mixing bowl, combine first four ingredients. Beat until light and fluffy, scraping the bowl occasionally. Combine dry ingredients; add to the creamed mixture. Refrigerate at least 1 hour. In a small bowl, combine cranberries, walnuts and orange peel; set aside. On a lightly floured surface, roll dough into a 10-inch square. Combine brown sugar and milk; spread over dough. Sprinkle with the cranberry mixture, leaving about a ½-inch edge at both ends of dough; roll up tightly, jelly-roll style. Wrap with waxed paper; chill several hours or overnight. Cut roll into ¼-inch slices and place on well-greased cookie sheets. Bake at 375° for 14-15 minutes or until edges are light brown (I cooked about 18 minutes at 350). Yield: about 3 ½ dozen.

Note: 

1 bag of cranberries = 2 cups shredded cranberries. Avoid the tendency to overcook these cookies because they don’t look done after 14-15 minutes. Once they get to the lightly browned stage all over they will become crispy cookies, which is not what they are supposed to turn out like.

Bon appetite!

PS. Thank you Teresa!

Chickpea and Lime Cake

Dying for something sweet and there’s no chocolate around? Here’s a solution for you! It’s our suggestion for Chickpea and Lime Cake!

National Baking Week, 2012

Ingredients:

8 ounces canned chick-peas, drained

weight (240g, or 1 can)

3 eggs

1/3 cup sugar or 1/3 cup fructose

2 limes, juice and zest of

1 tablespoon poppy seed

How to make?

1. Grease and line the base of a 9″ cake tin.

2. Preheat the oven to 350F (175C).

3. Put the chickpeas in the food processor and blitz until smooth.

4. Mix in the eggs, sugar/fructose, the poppy seeds, the lime zest and half of the lime juice (keeping the remaining half of the lime juice for later).

5. Pour the mixture into the cake tin, and bake for about 45 minutes, until firm and brown. If it looks as though it’s getting too dark, cover with tin foil.

6. Allow the cake to cool in its tin for a quarter of an hour, then pour over the remaining lime juice.

7. Allow to finish cooling, then remove from the tin.

8. Serve in small slices.

Source: Food, 2006

Chocolate Maltesers Cake

Let’s make this Sunday sweet with a Chocolate Maltesers Cake recipe!

The Cake Recipe, 2012

Ingredients:

100g (4oz) butter

200g (8oz) milk chocolate

3 tbsp golden syrup

200g (9oz) crushed digestive biscuits

200g (9oz) maltesers

How to make:

1. Melt chocolate, butter and syrup in a pan on low heat.
2. Once melted, add crushed digestives and mix together
3. Then add themaltesers and stir briefly, so it mixes but doesn’t melt
4. Transfer mixture to a small lined baking tray

Press down into tray, smooth and then place into fridge for at least an hour.

Source: The Cake Recipe

“Sweet Salami”

Our today`s dessert suggestion might sound a bit weird at first but we can guarantee you that it is really tasty and easy to make. It is called “Sweet Salami”.

Sweet Salami (Gotvach, 2012)

Ingredients:

2 packages of biscuits

1 package of butter

3 table spoons of cocoa

200 grams powdered sugar

1 egg

2 packages of vanilla

How to make?

Crush the biscuits in a large bowl; add the cocoa, the vanilla, the walnuts, the butter, the powdered sugar and the egg. Stir well.

We advise you to shape the mixture in the form of salami but you can develop your creativity and shape it in any other form you like. After that, put the new shaped mixture in the fridge for a couple of hours and that`s it.

Bon appetite!