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♥Life's so sweet, you deserve a treat♥

♥This Kitchen is seasoned with love♥

♥Meals and memories are made here♥

♥God blesses this kitchen but He doesn’t clean it♥

Tuesday, December 6, 2011

Watermelon Squares


one large watermelon, halved lengthwise

1/2 cup campari (optional)


Using a very sharp knife, slice the rind from the bottom of each watermelon half. The halves will now lay flat on a cutting board.

Working from top to bottom, trim the rind from the watermelon flesh in 4 cuts, creating 2 large squares. Cut each square in half to make 4 smaller squares. Cut the squares vertically into thirds. Rotate counterclockwise and repeat the cut. Rotate once more counterclockwise and cut into thirds again.

Place on dessert plates and serve each with 2 tablespoons of Campari, if desired.

Chocolate Marbled Health Squares

Makes 16


150 gm dark chocolate with 70-75% cocoa solids, broken into small pieces

150 gm good-quality white chocolate, broken into small pieces

110 gm pecan nuts

110 gm ready-to-eat dried apricots

75 gm raisins

150 gm porridge oats

25 gm rice krispies (bubbles)

25 gm bran flakes, lightly crushed

1 teaspoon molasses syrup

150 ml condensed milk


Preheat the oven to 180ºC / 350ºF. Prepare a non-stick oblong baking tin, 15 X 25.5 cm / 6 X 10 inches, and 2.5 cm / 1 inch deep.

Toast the pecan nuts on a baking sheet on the top shelf of the oven for 7 minutes, using a timer, then chop them roughly.

Chop the apricots to the same size as the pecans.

In a large bowl mix together the apricots, pecans and raisins, oats, rice krispies and bran flakes.

In a small saucepan, heat the molasses syrup and condensed milk until they’re warm and thoroughly blended.

Pour the milk mixture into the bowl, mix it all well with a wooden spoon.

Tip the mixture into the baking tin, press it down evenly all over and bake in the centre of the oven for about 25 minutes, or until golden brown.
Leave it to get quite cold.

Meanwhile, melt the white and dark chocolate separately in heatproof bowls set over pans of barely simmering water, making sure the base of the bowls doesn’t touch the water.

When the cereal mixture has cooled, loosen the edges with a palette knife and turn it out, upside down, on to a board.

Using a tablespoon, put spoonfuls of the dark chocolate all over the top of the cereal cake, leaving space in between.

Then do the same with the white chocolate, but this time fill up the gaps.

Take a small palette knife and, using a zigzag motion, swirl the two chocolates together to give a marbled effect.

Lift the board and gently tap it down on to the work surface to create a smooth finish.

Chill in the fridge for about 1 hour.
Use a sharp knife to cut it into 16 bars.

Moist Devil's Food Cake

1 1/2 cups unsalted butter (pans)
3/4 cup dutch process cocoa (powder plus more for pans)
1/2 cup boiling water
2 1/4 cups sugar
1 tbsp pure vanilla extract
4 large eggs (lightly beaten)
3 cups cake flour (sifted, self raising)
1 tsp baking soda
1/2 tsp salt
1 cup milk

Mrs Milman's Chocolate Frosting:
24 ounces Nestle semisweet chocolate morsels
4 cups whipping cream
1 teaspoon light corn syrup

Heat oven to 350 degrees. Arrange two racks in center of oven. Butter three 8-by-2-inch round cake pans; line bottoms with parchment. Dust bottoms and sides of pans with cocoa powder; tap out any excess. Sift cocoa into a medium bowl, and whisk in boiling water. Set aside to cool.

In the bowl of an electric mixer fitted with the paddle attachment, cream butter on low speed until light and fluffy. Gradually beat in sugar until light and fluffy, 3 to 4 minutes, scraping down sides twice. Beat in vanilla. Drizzle in eggs, a little at a time, beating between each addition until the batter is no longer slick, scraping down the sides twice.

In a large bowl, sift together flour, baking soda, and salt. Whisk milk into reserved cocoa mixture. With mixer on low speed, alternately add flour and cocoa mixtures to the batter, a little of each at a time, starting and ending with flour mixture.

Divide batter evenly among the three prepared pans. Bake until a cake tester inserted into center of each layer comes out clean, 35 to 45 minutes, rotating the pans for even baking. Transfer layers to wire racks; let cool, 15 minutes. Turn out cakes, and return to racks, tops up, until completely cool.

To make Chocolate Frosting:Place chocolate morsels and cream in a heavy saucepan. Cook over low heat, stirring constantly with a rubber spatula, until combined and thickened, between 20 and 25 minutes. Increase the heat to medium low; cook, stirring, 3 minutes more. Remove pan from heat.

Stir in corn syrup. Transfer frosting to a large metal bowl. Chill until cool enough to spread, about 2 hours, checking and stirring every 15 to 20 minutes. Use immediately.

Remove parchment from bottoms of cakes. Reserve the prettiest layer for the top. Place one cake layer on a serving platter; spread 1 1/2 cups chocolate frosting over the top. Add the second cake layer, and spread with another 1 1/2 cups frosting. Top with third cake layer. Cover outside of cake with the remaining 3 cups frosting. Serve.