Supplies
- 75ml milk any percentage
- 1 teaspoon active dry yeast
- 20g caster sugar plus a pinch for proofing yeast
- 30g unsalted butter melted and slightly cooled
- 1 large egg yolk
- ¼ teaspoon salt
- 150g plain flour
- 50g light brown sugar
- 50g caster sugar
- 2 teaspoon cinnamon
- 40g unsalted butter softened
- Pinch of salt
- 90g cream cheese softened
- 50g unsalted butter softened
- 150g icing sugar
- ½ teaspoon vanilla bean paste
- Pinch of salt
Steps
- Pour your milk into a microwave safe mixing jug and microwave it for about 20 seconds until it is lukewarm, No hotter than bath water. Stir a good pinch of sugar and the yeast and allow to sit for 10-15 minutes until the top of the mixture looks foamy.
- Once the yeast has been activated whisk in the melted butter & egg yolk.
- In a bowl mix the flour, sugar and salt. Pour the yeast mixture in and mix with a spatula until a thick, sticky dough forms and all the flour is incorporated. Turn out the dough onto a lightly floured work surface and knead until the dough is no longer sticky, is smooth and forms a ball.
- Place dough into a greased bowl, cover with a towel, and allow to rise in a warm place for an hour to 90 minutes, until doubled in size.
- Make your cinnamon filling by mixing the butter, sugar, brown sugar and cinnamon.
- Once your dough has risen, turn it out on a lightly buttered surface and squish and stretch it into an oblong shape. Use a rolling pin to roll the dough out to about 5 by 15 inches. Gently shape the corners and sides so you have a rectangle.
- Spread cinnamon filling over the entire thing and top with the brown sugar mixture. Carefully roll into a tight log from the short side. Use a serrated knife or dental floss to cut the roll into quarters.
- Place the rolls in a 6 to 7-inch greased baking dish. Cover with a towel, place them in a warm spot, and allow to rise for 45 minutes to an hour, until puffed up and fluffy.
- Bake in a preheated oven 180 for 15-20 minutes
- While your rolls are baking, in a medium bowl, whisk together softened cream cheese, butter, sugar, vanilla, and salt, until well combined.
- Let your rolls cool for about 5 minutes before frosting and enjoy.
Supplies
- 50g unsalted butter melted
- 60g golden caster sugar
- 1 large egg yolk
- 1/4 tsp vanilla paste
- 110g plain flour
- 1/4tsp baking soda
- 1/8 tsp cream of tartar
- 1/2tsp ground cinnamon
- 2tbs golden granulated sugar
- ½ tsp ground cinnamon
Steps
- Combine the butter and sugar in a bowl with a spatula till smooth. Add in the egg yolk and vanilla paste and continue to mix until its thick and well combined. This will take a bit by hand.
- Fold in the remaining dry ingredients until you have a smooth dough.
- In a small bowl combine the cinnamon and sugar for the coating
- Divide into 4 balls and roll the balls in the coating.
- Place on a baking tray lined with baking parchment… Slightly press down the balls to flatten.
- Bake in a preheated 180 oven for 8-10 minutes
Supplies
- 2 egg whites
- 110g Pecans
- 150g Icing sugar
- 40g cocoa powder
- 1/4 teaspoon salt
- 1 tsp vanilla paste
Steps
- Chop the pecans and place them into a bowl with the icing sugar cocoa and salt
- In a separate bowl, whisk the egg whites till foamy to soft peaks. Add the vanilla paste to just combine. Gently fold in the fry ingredients to the eggs. You will have a very thick looking brownie batter.
- Scoop out 4 scoops into a baking tray lined with baking parchment. Bake in a preheated 180 oven for 15-20 minutes until shiny and set.
Supplies
- 3 large egg yolks
- 75g golden caster sugar
- 190g mascarpone
- 200g double cream
- ½ tsp vanilla bean paste
- 1/2 tsp cinnamon
- 1/4 tsp ginger
- 1/4 tsp nutmeg
- 1/4 tsp allspice
- 200 strong coffee, cool (sub in 80-100g mr blacks I can bring)
- 24 lady finger biscuits
- cocoa for dusting
Steps
- Lightly whisk the egg yolks in a medium heatproof bowl. Add the sugar and whisk well to combine. Create a double boiler by placing a small to medium saucepan of water on the stove, and bring to a boil, then reduce to a simmer.
- Place the bowl on top of the saucepan, making sure that the water does not touch the bowl. Whisking continuously, cook the mixture for 9-10 minutes, until the sugar has dissolved and the mixture is thick.
- (To test that the sugar has dissolved, rub between your thumb and finger to feel for grains)
- Remove the mixture from the heat. Stir int he cinnamon, nutmeg, ginger, allspice and vanilla and leave to stand for 3-4 minutes, whisking occasionally, to allow it to cool slightly. Once the egg mixture has cooled slightly, add the mascarpone and whisk until just combined. Leave to cool further while you whip the cream.
- Using an electric hand mixer or a whisk, whip the cream with the vanilla until stiff peaks form. Ensure that you do not over whip it, as it will make your mixture grainy. I prefer to whip to soft peaks and then finish by hand.
- Fold the whipped cream into the egg and mascarpone mixture and mix to combine.
- Mix the coffee and coffee liqueur in a shallow bowl.
- Make the first layer by dunking the lady fingers in the coffee mixture one at a time, for no longer than 1 second each. You do not want them to get completely wet - just to moisten. They will absorb more liquid as the tiramisu sets. Arrange 8 of the soaked lady fingers in the bottom of the loaf pan -
- Add a third of the filling mixture. Spread gently over the lady fingers to smooth, then tap the pan on the counter a few times to get rid of any big bubbles. Top with a dusting of cocoa powder.
- Repeat the layering process with another 8 lady fingers dunked in the coffee mix and 225g more of the filling, then smooth and add cocoa powder.
- Do one final layer of lady fingers, then top with the remainder of the filling. Leave to set in the fridge for at least 4 hours, or up to overnight. Remove the plastic wrap and dust with cocoa powder before serving.
Supplies
- 160g of gf oaty biscuits (these are good Nairn's Gluten Free Biscuit Breaks Oats & Syrup)
- 2 tablespoon Butter, melted
- 330g Cream Cheese, very soft at room temp.
- 100g golden caster sugar
- 1tbs cornflour
- ½ teaspoon Salt
- 50g Sour Cream or Greek Yogurt
- 1 tablespoon Vanilla Paste
- 2tbs carnation caramel
- 2 large eggs
- 1 Medium Granny Smith Apples. peeled and diced into ¼"-½" chunks
- 1tbs cornflour
- 1tsp cinnamon
- 1 Medium Granny Smith Apples, peeled and sliced into ½" thick slices
- 1.5 tablespoon Butter
- 2 tbs carnation Caramel Sauce
- Extra Caramel for drizzling
Steps
- Grease and line with baking parchment a 1/2 sized roasting pan and set aside. Preheat oven to 180C. In a plastic bag, crush the biscuits with a rolling pin until they become fine crumb. In a bowl combine the crumbs with he melted butter stirring until fully combined. Press into bottom of prepared pan. Bake the crust for 5 minutes to set it. Set the crust aside while you prepare the filling.
- Add the cream cheese to a large bowl and beat cream cheese for 3 minutes on low to medium speed with an electric mixer. Add sugar and mix for another minute or two, scraping down the sides of the bowl.
- Add the sour cream -or- greek yoghurt, salted caramel, and vanilla bean paste mixing until just combined, scraping the sides to make sure fully incorporated. Add in eggs one at a time. You should have a creamy batter with no lumps. Don’t over mix as you don’t want a foamy batter
- In a large bowl add chopped apples and toss in the corn flour and cinnamon. Place the apples in an even layer on top of the crust. Pour the cheesecake on top of the apples.
- Bake for about 45 minutes. The edges and top will look set, but the middle of the cheesecake should jiggle just a little bit. Cool on the counter for an hour. Finally, wrap with plastic wrap and chill in the fridge overnight or at least 6 hours.
- In a medium frying pan over low-medium heat add the apples and butter. Saute for 3-4 minutes, when the apples have started to slightly soften add the caramel and cook for a few more minutes, you want the apples to soften but not be mushy.
- Once the apples are softened pour the apples and caramel into a bowl and chill in the fridge for at least 30 minutes before topping on the chilled cheesecake.
- Gently place the apples in an even layer on top of the cheesecake, just before serving drizzle more caramel on top if desired.