Recipes From Down Under

Whats for dinner?

I’m Back! March 7, 2011

Filed under: Cake,Dessert — Aussies Kitchen @ 2:52 PM
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So I have kind of disappeared the last few months with my cooking. Not sure why, I just couldn’t be bothered with making anything wonderful. But, today I caught the cooking bug back. It was great to be back in my kitchen and making yummy things. So I hope you all enjoy!

I made a few substitutions with this cake. First of all mine was only two layers and not three. Didn’t really see the point in making a 3 layer cake and plus I only have 2 round pans, so there you go.  Secondly we all know Ms. Paula Deen and her 100 pound  butter fetish. So in my icing I only used about 1/4-1/3 of a stick of butter and cut the confectioners sugar down by half. The icing came out great and it’s not to sweet or over powering. And last but not least I don’t like using chopped pecans so I always use pecan chips. I like the smaller pieces and I think they work out better.

Banana Cream Cake:

Ingredients:

Cake:

  • 3 cups all purpose flour
  • 2 cups sugar
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 3 eggs, beaten
  • 3/4 cup vegetable oil
  • 4 large ripe bananas, mashed
  • 1 cup chopped pecans
  • 1 tablespoon vanilla extract

Frosting:

  • 1 (8oz) package cream cheese, room temperature
  • 1/2 cup butter, room temperature
  • 1 pound confectioners sugar
  • 2 teaspoons vanilla extract
  • 1/2 cup chopped pecans

Directions:

Preheat oven to 350 degrees.

Grease and prepare 3 (9 inch) round cake pans. Set aside.

In a large mixing bowl combine, flour, sugar, baking soda, salt and cinnamon. Add the eggs and oil and stir until incorporated. Stir in the bananas, pecans and vanilla. Divide the batter among the pans. Bake in preheated oven for 23-28 minutes, or until wooden pick inserted in the center comes out clean.

Cool the cakes in the pans for about 10 minutes and then turn out onto a rack and cool before frosting.

For the frosting blend together the cream cheese and butter. Gradually add the confectioners sugar and beat until light and fluffy. Beat in the vanilla. Either stir the pecans in or sprinkle them over the cake. Fill and frost the cake when cool.

Adapted from Paula Deen.

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Pumpkin Roll December 16, 2010

Filed under: Cake,Dessert — Aussies Kitchen @ 8:39 AM
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Perfect dessert for the up coming Christmas holiday next week 🙂

 

 

 

 

 

Pumpkin Roll:

 

Ingredients:

Cake:

  • 3/4 cup cake flour
  • 2 teaspoons ground cinnamon
  • 2 teaspoons ground ginger
  • 1 teaspoon ground allspice
  • 1 teaspoon pumpkin spice
  • 6 large eggs, separated
  • 1/3 cup granulated sugar
  • 1/3 cup brown sugar
  • 2/3 cup canned pumpkin
  • 1/8 teaspoon salt
  • Powdered sugar

Filling:

  • 2 8 ounce packages cream cheese, room temperature
  • 2 cups powdered sugar
  • 1 tablespoon vanilla

Directions:

Pre heat oven to 375 degrees.

Line a 15×10 baking sheet with parchment paper. Spray paper with cooking spray.

Sift the flour, cinnamon, ginger, allspice and pumpkin spice into a small bowl. In a separate bowl, beat the egg yolks, granulated sugar and brown sugar until it becomes thick. Add the pumpkin to the egg mixture and combine well on low speed. Add the flour mixture and beat on low speed until well combined. In a separate bowl, beat the egg whites and salt until it becomes stiff. This will take some time to do. Fold this egg mixture into the cake batter stirring with a spatula.

Spread the batter onto a baking sheet and smooth out. Cook for about 15-18 minutes or until a tester comes out clean. While the cake is still hot, dust with powdered sugar. Then turn the cake out onto a kitchen towel. Fold the towel over the edge of the cake and roll the cake up. Cool completely with the seam side down for at least 1 hour in the refrigerator.

In the meantime make the filling. Combine the cream cheese with the powdered sugar and vanilla. Combine well with an electric mixer until nice and smooth.

To assemble the cake unroll the cake and spread the filling evenly all over the cake. Roll the cake back up and place seam side down on a platter, dust with more powdered sugar and serve.

Try putting warm caramel sauce over the top or toffee pieces. You can also put this inside before rolling the cake back up.

Adapted from Paula Dean.

 

Sticky and Sweet November 12, 2010

Filed under: Cake,Dessert — Aussies Kitchen @ 10:45 AM
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You would think that these little guys would be real sweet, but apart from the caramel on top they really aren’t that sweet. They have a nice spicy fruity flavour and then the nuts inside give a nice crunch factor.

I will warn you though, be prepared to get caramel stuck in your teeth 🙂

Caramel Apple Cupcakes:

Ingredients:

  • 1 1/4 cup all purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1 1/2 teaspoon apple pie spice
  • 1/2 teaspoon salt
  • 1/4 cup pecan chips
  • 2 eggs
  • 1/2 cup light brown sugar
  • 1/2 cup granulated sugar
  • 1/2 cup vegetable oil
  • 1 tablespoon vanilla
  • 3 Granny Smith apples, peeled and grated
  • About a handful of caramel chews
  • 1 tablespoon heavy cream

Directions:

Pre heat oven to 350 degrees.

Line a cupcake pan with cupcake liners. In a large bowl mix the flour, baking powder, cinnamon, apple pie spice, pecan chips and salt. In another bowl combine the eggs, both sugars and mix until smooth. Whisk in the oil and the vanilla. Add this mixture to the dry ingredients and stir until combined. Add the grated apples and stir.

Spoon the batter into the cupcake liners. Bake until the top of the cupcake is golden brown. About 20-25 minutes. Allow cupcakes to cool before adding the caramel on top.

Place the caramels in a small bowl. Add the cream and microwave for 30 second intervals, stirring between each interval. Melt until smooth and runny. Take each cupcake and dip into the caramel.

Let cupcakes cool before devouring them.

Adapted from foodnetwork.com

 

Pumpkin Season Is Here November 11, 2010

Filed under: Dessert — Aussies Kitchen @ 3:53 PM
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Looking through Noble Pig’s blog I stumbled across a recipe for Pumpkin Cheesecake. What really caught my taste buds was that it was made with a Gingersnap cookie crust. That just sounded wonderful right there! I gave this cheesecake recipe a try and it is absolutely sumptuous. The thing I really liked about it was that the cheesecake wasn’t too heavy tasting like most cheesecakes are. It was more light and fluffy and kind of like a mousse to me. This will be a great dessert to make for Thanksgiving and will for sure impress the guests.

 

 

Pumpkin Cheesecake:

 

Ingredients:

Crust:

  • 2 cups gingersnap cookie crumbs
  • 1/2  cup chopped pecans (I used pecan chips)
  • 6 tablespoons unsalted butter, melted
  • 1/4 cup sugar
  • 2 teaspoons Pumpkin Spice

Cheesecake Filling:

  • 3 8ounce packages cream cheese, at room temperature
  • 1/2 cup light brown sugar
  • 1/4 cup sugar
  • 2 large eggs, room temperature
  • 2 large egg yolks, room temperature
  • 1 cup pumpkin puree
  • 1/2 cup sour cream
  • 1 tablespoon vanilla
  • 1 1/2 tablespoons all purpose flour
  • 1 tablespoon pumpkin pie spice

Directions:

Pre heat oven to 350 degrees.

Grease an 8 inch springform pan. Cover the outside of the pan with two layers of tin foil.  In a large bowl combine all the crust ingredients and mix well. Press the mixture into pan and a little up the sides. Place in the heated oven and bake for 10 minutes. Let cool.

In a large bowl add the cream cheese and both the sugars and beat with an electric mixer on medium, until light and fluffy. Add the eggs one at time and beat a little more. Add the yolks one at a time and continue to beat the mixture. Beat in the pumpkin, sour cream and vanilla. Reduce speed to low and add the flour and pumpkin pie spice. Pour mixture into cooled crust.

Put the pan in a large roasting pan that will allow you to add hot water to surround the pie tin. Add enough water so that it reaches about half way up your pie tin.

Bake until the edges of your cheesecake start to separate from the tin pan and the cheesecake is still jiggly when you shake it. This will be about 50-55 minutes.

Once cheesecake is done, turn the oven off and leave it in there with the door closed for a few hours. This will help prevent your cheesecake from cracking on top when taken out of the oven. I left mine for about 4 hours.

Allow cheesecake to cool on the counter and then place it in the refrigerator. Enjoy!

 

Happy Halloween November 2, 2010

Filed under: Cake,Dessert — Aussies Kitchen @ 10:19 AM
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Every time I see a photo of this cake it cracks me up! The idea of it is absolutely hilarious. I made this for our work Halloween Pot Luck and  everyone at my work loved it. Not only does this cake look awesome it tastes really awesome as well. It is super moist with the vanilla pudding mixed in there.

The first photo is what the actual cake looks like on the inside.

 

Kitty Litter Cake:

Ingredients:

  • 1 package of German Chocolate cake mix
  • 1 package of Vanilla cake mix
  • 2 packages (3.5 ounce)  of French Vanilla instant pudding mix
  • 1 package of Vanilla or Golden Oreo’s
  • About 5-6 drops green food colouring
  • 16-20 tootsie rolls (depending how pooping you want your littler)
  • Kitty Litter Box (Please be brand new!)
  • Kitty Litter Pooper Scooper.

 

Directions:

Bake your two cakes as directed on the back of the box. It doesn’t matter what shape or how they look. You will be crumbling the cake up once it has been baked. Also go ahead and make the vanilla pudding as directed on the box as well.

In a food processor, crumble the oreo cookies. Working in small batches seems to be the best way. Remove about 1/4 cup of the cookie crumbs and add your food colouring. Mix in well and then set aside.

Once your cakes have cooled to room temperature crumble them up into a large bowl. Then add the vanilla pudding and about 1/2 of the left over cookie crumbs and combine well. Add this to the kitty litter box. At this time  you can take a few of your tootsie rolls, melt them in the microwave for about 15 seconds. Then shape the tootsie roll however you desire and then bury it in the cake. Cover the top of the cake with the other 1/2 of the cookie crumbs followed by the crumbs with the food colouring. Then melt more tootsie rolls and place them all around the litter box and be sure to have some dripping from the sides of the litter box 🙂

Be sure to serve your Kitty Litter Cake with the pooper scooper for an added effect and gross factor.

 

Adapted from Noble Pig.

 

 

 

 

Cupcakes September 7, 2010

Filed under: Cake,Dessert — Aussies Kitchen @ 4:07 PM
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Woke up this morning and had a huge craving for some carrot cake. I decided to make the little mini cupcakes since I feel they are the perfect bite size snack. This recipe makes a whole bunch if you do the mini cupcakes. I did 24 mini and 12 regular sized cupcakes. I”m pretty sure I’ll end up freezing the majority of these fellas since I’ve already had two and my craving is totally satisfied.

Carrot Cupcakes:

Ingredients:

  • 2 1/2 cups flour
  • 2 cups sugar
  • 2 teaspoons baking soda
  • 1 teaspoon cinnamon
  • 1 teaspoon salt
  • 1 cup butter, melted
  • 2 cups shredded carrots and then chopped finely
  • 20 oz crushed pineapple, drained
  • 4 eggs
  • 1/3 cup chopped pecan chips
  • 1/4 cup golden raisins, roughly chopped

Directions:

Preheat oven to 350 degrees.

Line cupcake trays with paper liners.

In a large bowl combine the flour, sugar, baking soda, cinnamon and salt. Remove a small amount of the flour mixture and toss in the nuts and raisins. Set aside.

Add the butter to the large dry ingredient bowl and beat until well combined.

In a medium bowl combine the carrots, pineapple and eggs. Beat the carrot mixture into the butter and flour mixture. Beat for about 2 minutes and then toss in the pecan/raisin mixture. Combine well.

Put the batter into the cupcake liners. Bake the cupcakes for about 15-20 minutes or until golden brown and a tester comes out clean.

Allow cupcakes to cool and then frost with cream cheese frosting.

Adapted from Chaos.

 

I’m in Heaven June 6, 2010

Filed under: Cake,Dessert — Aussies Kitchen @ 8:04 PM
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Butterfinger Cake:


Ingredients:

  • 1 package of Chocolate Cake Mix
  • 2 butterfinger candy bars, finely chopped/crushed
  • 1 14oz can of condensed milk
  • 1 jar of caramel ice cream topping
  • 1 container of cool whip

Directions:

Preheat oven to 350 degrees.

Spray a 13×9 baking pan with nonstick baking spray and set aside.

Prepare cake mix as directed on back of box. Add 1 of the chopped butterfingers to the batter. Pour into greased pan and bake as directed on package.

Let cake cool for about 5 minutes. Use the handle of a wooden spoon to poke holes in the cake. Slowly pour condensed milk over the cake, make sure to get it in the holes of the cake. Next, slowly pour caramel topping over the cake. Top with the other chopped butterfinger bar.

Cover and chill in fridge. Once chilled top with cool whip and chopped butterfinger. Enjoy!

Adapted from recipezaar.