Banana Coconut Muffins

Delicious banana muffins with added shredded coconut. It is my next recipe where I used coconut oil* which, from now on is going to be one of my key ingredients.
Muffins are moist thanks to bananas and keep fresh for a long time. Not so sweet they are ideal for breakfast or teatime.

*see also coconut slices with coconut oil



Banana Coconut Muffins
makes 18 medium muffins

Ingredients:
100g coconut oil
150g (about 60-70ml) sour cream
220g plain flour
1 teaspoon baking powder
80g light muscavado sugar
50g shredded coconut
1 eggs, beaten lightly
Icing:
3-4 tablespoon icing sugar
1-2 teaspoons banana liqueur or water

Method:

1. Preheat oven, 180c. Fill muffins pan with paper cases.
2. Put flour, sugar, shredded coconut and baking powder in a large bowl and stir together.
3. Combine sour cream, coconut oil and egg in a separate bowl.
4. Stir the liquid mixture into the flour mixture until just combined. Do not over stir the mixture.
5. Divide the muffin mixture between the paper cases (they should be about two-thirds full).
6. Transfer to a preheated oven, 180C, and bake for 25-30 minutes until risen and golden (skewer inserted into the centre comes out clean).
7. While the muffins are cooking , make the icing. Place the icing sugar in a small bowl, then stir in water or banana liqueur.
8. when muffins are cooked, remove them from the oven and place on a wire rack to cool. When they have cooled, spread each muffin with some of the icing.

Enjoy :)

Chocolate Birthday Cake ...by Radek :-)

Get a lovely cake for your women. The easiest recipe ever!
Thank you..dear ;-)

Easy Chocolate Birthday Cake.

Cake (recipe adapted from Nigella Feasts, Old-fashioned chocolate cake)
Ingredients:200g plain flour
200g caster sugar
1 teaspoon baking powder
1/2 teaspoon bicarbonate of soda
40g best-quality cocoa
175g soft unsalted butter
2 large eggs
2 teaspoons real vanilla extract
150ml sour cream

Method:1. Take everything out of the fridge so that all the ingredients can come to room temperature.
2. Preheat the oven to 180°C and line and butter two 20cm sandwich tins with removable bases. 3. Now all you have to do is put all the cake ingredients – flour, sugar, baking powder and bicarb, cocoa, butter, eggs, vanilla and sour cream – into a food processor and process until you have a smooth, thick batter. If you want to go the long way around, just mix the flour, sugar and leavening agents in a large bowl and beat in the soft butter until you have a combined and creamy mixture. Now whisk together the cocoa, sour cream, vanilla and eggs and beat this into your bowl of mixture.
4. Divide this batter, using a rubber spatula to help you scrape and spread, into the prepared tins and bake until a cake tester, or a thin skewer, comes out clean, which should be about 35 minutes, but it is wise to start checking at 25. Also, it might make sense to switch the two cakes around in the oven halfway through cooking time.
5. Remove the cakes, in their tins, to a wire rack and let cool for 10 minutes before turning out of their tins. Don’t worry about any cracks as they will easily be covered by the icing later.


White Icing:100g white chocolate
20g unsalted butter

Melt the white chocolate and butter in a good-sized bowl either in the microwave or suspended over a pan of simmering water. Go slowly either way: you don’t want any burning or seizing.

Dark chocolate Filling:Ingredients:250ml double cream, cooled
100g dark chocolate (70% cocoa)
30g butter
50ml Baileys or favourite liqueur
2-3 tablespoons icing sugar

Method:

1. Melt the butter and chocolate in a good-sized bowl either in the microwave or suspended over a pan of simmering water. Go slowly either way: you don’t want any burning or seizing.
2. While the chocolate and butter cooling a little, whip double cream until soft peak*, slowly add icing sugar and liqueur and gently stir. Add the chocolate mixture and gently stir again.

* How to whip a cream :-)


To assemble birthday cake:
• Choose your cake stand or plate. Then sit one of the cakes, uppermost side down.
• Spoon about a third of the dark chocolate filling on to the centre of the cake half and spread with a knife or spatula until you cover the top of it evenly. Sit the other cake on top, normal way up, pressing gently to sandwich the two together.
• Spread the sides of the cake with the remaining icing and leave a few minutes till set.
• Spread top with white icing
• Store cake in the refrigerator

ENJOY

Liqueur chocolate truffles.

Divine, hand-made liqueur chocolate truffles...melt in the mouth!
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What can I say more?

Truffles can be simply dusted with cocoa, icing sugar, or coated in melted chocolate. Don’t worry if the truffles are not perfectly round as the irregular shape looks more authentic :-).

Chocolate truffles

(Recipe adapted from 'Cookies biscuits and bakes' Catherine Atkinson)

Makes 30 medium truffles

Ingredients:

250ml (1 cup) double cream
285g fine quality dark chocolate, chopped
45g (3 tablespoons) unsalted butter
50ml favourite liqueur

Method:

1. In a pan over medium heat, bring the cream to a boil. Remove from the heat and add the chocolate and butter. Stir gently until melted; then stir in the liqueur. Strain into a bowl and leave to cool to room temperature. Cover and chill for 4hours or overnight.
2. Using a small ice cream scoop, scrape up the chocolate mixture into 30 small balls and place them on the prepared baking sheets.
3. If dusting with cocoa or icing sugar, sift a thick layer of cocoa powder/icing sugar on to a dish or pie plate. Roll the truffles in the cocoa/icing sugar, rounding them between the palms of your hands. (Dust your hands with cocoa powder/icing sugar to prevent the truffles from sticking.
4. Chill in the refrigerator for several hours before placing in a serving bowl or individual cup cases.

Enjoy!