honey – Page 2 – Sweet Tooth Experiments

Green Smoothie Chocolate Cake

Posted on October 7, 2017 Posted in Cakes .

Green Smoothie Chocolate Cake

Green Smoothie Chocolate Cake recipe

Don’t get scared, hold on and stay with me for 1 minute, I can guarantee this cake will taste only of chocolate, you will not taste a gram of green or healthiness in this cake.

The name of this recipe says it all, I have taken key ingredients that you usually find in green smoothies that provide a pleather of varying health benefits and turned them into a cake. In fact, 12/16 of the ingredients in this cake are well known for their health benefits.

Don’t believe you can eat a nutritious cake and thoroughly enjoy it? The below is an example of a few ingredients that provides exactly that:

Zucchini – vitamin C & A, protein, fiber, potassium & folate
Spinach – vitamins A, B2, C and K, magnesium, manganese, folate, iron, calcium & potassium
Dates – iron, calcium, potassium, phosphorous & magnesium
Cocoa – lower blood pressure, improve blood flow & 3x the antioxidants than a cup of green tea
Cinnamon – lowers blood sugar and reduce heart disease risk factors
Ginger and Turmeric – anti-inflammatory qualities
Oatmeal – controls blood sugars, high in fiber and drops bad cholesterol
Avocado – vitamin C & E

Ingredients:

Cake batter:

265g zucchini
65g spinach
65g dates
240ml almond milk
65g cocoa powder
¼ tsn ground cinnamon
1/4 tsn ground ginger
Pinch turmeric
165g butter
240g sugar
4 eggs
30g oatmeal
175g self-raising flour

Icing:

1 large avocado (190g flesh)
60g dates
80ml honey
1 tsn vanilla essence
30g cocoa powder

Extra:

35g dates, diced

Method:

Pre-heat the oven to 180c degrees and line 2 x 25cm cake tins with baking paper.
Grate the zucchini into a bowl and squeeze out 65ml of the zucchini liquid.
Place in a food processor the spinach, dates and 120ml of the almond milk, blitz until smooth.
Add the remaining 120ml of almond milk along with the cocoa powder, cinnamon, ginger and turmeric to the food processor. Blitz until smooth and well combine, add to the zucchini and stir to combine.
Using electric beaters whisk the butter for 3 minutes or until pale in colour.
Add the sugar to the butter and beat for 5 minutes until fluffy and light.
Add the eggs, one at a time beating for at least 1 minute between each addition (mix should be light, pale and fluffy).
Pour the oatmeal into the butter mix and sieve the self-raising flour into the mix.
Add the almond milk wet mix and whisk with electric beaters on low until just combine.
Spoon the mix evenly into the 2 prepared cake tins.
Bake in the oven for 50 minutes or until a skewer inserted in the center of each cake comes out clean.
Leave the cakes in the tins for 10 minutes before inverting onto a cooling rack until cold.
Meanwhile, make the icing by placing the avocado, dates, vanilla and honey into a food processor and blitz until well combine and smooth.
Add the cocoa powder to the avocado mix and blitz until smooth and well combine.
Place 1 cake onto a plate, top with 1/3rd of the icing.
Add the 2^nd cake on top and use the remaining icing on the top and sides of the cake, scatter with the additional dates for decoration, enjoy.

NOTE: For additional decoration only I have picked a few flowers for the garden and arranged on top of the cake.

Green Smoothie Chocolate Cake recipe

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Sticky Chocolate and Bourbon Scrolls

Posted on October 1, 2017 Posted in Bread .

Sticky Chocolate and Bourbon Scrolls

This recipe was originally planned to be chocolate and coffee flavored scrolls, in which the actual dough of the scroll was fluffy and lush but the coffee glaze was not really a standout and to be honest a little boring. Maybe it was the fact chocolate and coffee is such a common flavor combo or maybe there was just no interesting wow factor in the treats.

As I had an awesome cloud-like dough recipe I decided I had to do something with this so I went on an experimental journey with a range of different flavor combos from ingredients that I had in my pantry.

After a few combo assortments, I landed on one I was super happy with and couldn’t stop eating!

I have baked with Chocolate and Bourbon previously (see my Bourbon Chocolate Cake with Peanut Bourbon Icing), thus I knew these flavors work together, however this time I wanted to add an almost caramel flavor to the mix therefore used brown sugar and honey for the glaze that would traditionally be make from white sugar only.

The outcome of the glaze was to die for. It is easily the standout of the scrolls I made up in my experimenting …It’s made me want to make a bourbon, caramel and honey cake now…maybe that can be my next experiment….

Ingredients:

Dough:

200ml warm water
60g butter, melted
60g sugar
I sachet yeast (2 tsn)
2 eggs
20g milk powder
¼ tsn salt
470g flour, plus extra for kneading

Filling:

100g dark chocolate
45ml cream

Glaze:

120ml honey
120g butter
90g brown sugar
90ml Bourbon

Extra:

20ml milk

Method:

To make the dough place the water, melted butter, sugar and the yeast in a bowl and stir to combine.
Leave the yeast mix to sit for 5 minutes, or until foamy.
Add the eggs to the yeast mix and whisk with a hand whisk until combine.
In a bowl place the milk powder, salt and flour, stir.
Using the hand whisk beat 300g of the dry flour mix into the water until combine.
With a spatula stir and fold the remaining flour mix until a dough is formed.
Flour a bench surface and knead the dough for 10 minutes, adding extra flour if required to make the dough smooth and elastic.
Lightly oil a bowl, add the dough, cover the bowl with plastic wrap and place the bowl in a warm place until doubled in size (at least 1 hour).
While the dough proves pre-heat the oven to 175c degrees and line a 20cm x 35cm cake tin with baking paper.
Now make the filling by placing the cream in a bowl and heat in the microwave until the cream just starts to boil.
Add the chocolate to the cream and stir until smooth and silky.
Following, make the glaze by placing all the ingredients into a saucepan on a high heat, stirring until the mix is bubbling, take off the heat.
Pour the glaze in to the cake tin lined base, ensuring the base is evenly covered with the mix.
Flour a bench surface, place the dough in the center and top with a little sprinkle of extra flour.
Use a rolling pin roll the dough into a 15cm x 40cm rectangle shape.
Spread the filling onto the dough covering it evenly.
With a longest side facing you roll the long side of the dough tightly into a swiss roll (jelly-roll style logs), seam side at the bottom of the roll.
Cut the roll into 3cm sized spiral slices and arrange the spiral slices cut side up into the cake tin on top of the glaze.
Push the spirals into the base of the tin slightly with fingertips and brush the tops with the 20ml milk.
Top the tin with plastic wrap and leave to rise for 1 hour or until doubled in size.
Place the tin in the middle of the oven and bake for 25 minutes or until the tops are golden in colour.
Invert onto a plate and top with any remaining syrup left in the tin.
Allow scrolls to sit until slightly cooled then using fingers pull the scrolls apart from each other.
Serve with a cup of tea (if you wish) and enjoy.

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Spiced Parsnip Date and Orange Cupcakes

Posted on September 23, 2017 Posted in Cupcakes .

Spiced Parsnip Date and Orange Cupcakes

This recipe was designed specifically to challenge me. I’m not a fan of parsnip at all, however as I have baked with almost every other root vegetable I decided to really push my taste buds to not only come up with a Parsnip based recipe but a recipe that is super tasty.

I am so surprised at how good this recipe is, who would have though such a tasty cupcake treat could come from one of my least favorite vegetables.

The spice combos with dates, honey, walnuts and orange took a bit of tweaking I won’t lie, but it was well worth the experimenting to get it right!

Ingredients:

Cupcake batter:

180g self-raising flour
1 + ½ tsn baking powder
120g brown sugar
1 + ½ tsn ground ginger
1 + ½ tsn ground cinnamon
¼ tsn salt
1/3rd tsn ground nutmeg
1/3^rd tsn mixed ground spice
80g dried dates
60g walnuts
180g parsnip
3 tsn orange zest
3 eggs
120g vegetable oil
70ml honey
1 tsn vanilla essence

Frosting:

300g cream cheese, softened
70g butter, softened
1 tsn orange zest
100g icing sugar

Method:

Preheat the oven to 175c degrees and line a cupcake tin with 12 patty cases.
Place the flour, baking powder, sugar, ginger, cinnamon, salt, nutmeg and mixed spice into a bowl and stir until well combined.
Dice the dates and walnuts into small pieces and add to the flour mix, stir.
Grate the parsnip into the flour mix as well as the orange zest, stir until well combined.
In a separate bowl whisk the eggs with electric beaters until light and fluffy.
Add the oil, honey and vanilla to the egg mix and beat for 4 minutes, until well combine and bubbly.
Evenly spoon the batter into the patty cases.
Bake the cupcakes in the oven for 20 minutes or until a skewer inserted in the center comes out clean.
Leave for cupcakes for 5 minutes before placing on a cooling rack until cold.
Meanwhile make the icing by placing the softened cream cheese, softened butter, orange zest and icing sugar into a bowl.
Using electric beaters whisk until fluffy and well combine.
Place the icing into a piping bag fit with a star noddle and pipe the icing on top of the cupcakes.
Enjoy!

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Sour Cream Fig and Almond Ice-Cream

Posted on June 17, 2017 Posted in Ice-cream & Sorbet .

Sour Cream Fig and Almond Ice-Cream

This baking experiment session was actually planned to be for baking a sour cream cake, however once I had drafted up a recipe to play with I realized that a sour cream cake is actually a lot more common that I originally first though.

Therefore, after a bit of brainstorming and playing around in the kitchen I ended up landing on something completely different – in sour cream ice-cream.

As I had a jar of fig jam I decided that I would have fig as the base flavour of the ice-cream.

Knowing that honey and almonds are great flavour parings with figs I used these 2 additional ingredients as complementary flavours.

The outcome is a stunning, slightly zesty (thanks to the sourness of the sour cream) textured unique ice-cream that is super easy to make and requires minimal prep time.

Ingredients:

300g sour cream
170g fig jam
40ml honey
70g roasted almonds

Method:

Place the sour cream, jam and honey into a food processor and blitz until the mix is well combine.
Add the almonds to the mix and pulse until the nuts are slightly diced and well combined.
Pour the mix unto a bowl and place in the freezer for 4 hours to set.
Place the mix back into the food processor and pulse until creamy.
Place the mix back into the bowl and freeze for an additional 2 hours or until completely set.
Place the mix back into the food processor one last time and pulse.
Place the mix back into the bowl and freeze for an additional 2 hours or until completely set.
Quenelle over some biscuit crumbs or enjoy as is for a creamy and satisfying end to a meal.


Fig Jam widely available from Coles Supermarket


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Steamed Rice Ginger Citrus Cantaloupe Pudding

Posted on May 27, 2017 Posted in Pudding .

Steamed Rice Ginger Citrus Cantaloupe Pudding

Ok so this recipe sounds boring and bland but i’ll tell you what, the taste and texture blew my mind.

The texture was so interesting and addictive, unlike any cake that I have had before. So delicate and melt in your mouth with the beautiful cantaloupe flavour. For a while I have been trying to product a cake that heroes cantaloupe and not until now have I make up a recipe where the cantaloupe flavour was not over powered and really sung.

Honey, citrus, ginger and cantaloupe = a delicious flavour combo.

Ingredients:

Cake:

145g sugar
160g rice flour
1 tsn vanilla essence
240g cantaloupe flesh, diced
60g honey
½ tsn ground ginger
1/8 salt
1 tsn lemon and lime zest

Syrup:

120g cantaloupe flesh, diced
20ml honey
½ tsn lime and lemon zest
1/8 tsn ground ginger
30ml water
50g palm sugar

Method:

Spray 4 x 200ml cake moulds with oil spray.
Pre-heat the oven to 170c degrees and place water into a roasting pan until it reaches 1/3 up the side of the pan (waterbath technique).
Place the sugar, rice flour, vanilla, cantaloupe, honey, ginger, salt and citrus zest in a food processor and blitz until smooth and well combine.
Pour the cake batter into the 4 ramekin moulds, 150ml in each.
Place all the ramekin moulds into the baking dish, ensuring no water gets into the moulds and the water is just over half way up the side of the tray.
Bake in the oven for 30 minutes or until a skewer inserted in the middle just comes out clean. Do not over cook, the top should only just be set.
Meanwhile to make the syrup, place all the syrup ingredients into a food processor and blitz until smooth and well combine.
Pour the syrup into a saucepan and stir on a high heat, allowing the mix to boil for 1 minute.
Pass the syrup through a sieve and leave aside to cool.
Leave the ramekins moulds on a cooling tray for 10 minutes before inverting onto a plate.
Place some additional pieces of cantaloupe over each pudding and pour the cooled syrup over the top, enjoy!

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Dried Date Fig and Honey Bread

Posted on April 1, 2017 Posted in Bread .

Dried Date Fig and Honey Bread

After having some dried figs left over from my Fig and Grape Syrup cake and dates from my Date Spiced Syrup Doughnuts I decided to come up with a recipe that would utilize these two ingredients.

After doing quite a bit of baking with dried fruit in cakes, puddings and pies recently I wanted to step away and bake with dried fruit in a different way.

I have also been baking a lot with dough in the past few weeks and though not an expert I felt I had the confidence to take on bread making.

My favorite bread is raisin toast so I thought I would put my spin on fruit bread and make a gourmet fig and date version.

This bread warmed, with a spread of butter is pure magic tasting!

Ingredients:

400g white bread flour
½ tsn yeast
2 tbsn honey
100g dried figs
100g dried dates
1 tsn salt
½ tsn cinnamon
20g almonds
1 tbsn olive oil
Pinch of ground ginger

Method:

Preheat the oven to 200c degrees and line a baking tray with oiled baking paper.
Dice up the dates, figs and almonds.
Mix the flour, yeast, honey, salt, cinnamon, almonds, dried dates and figs in a bowl.
Place the olive oil and 280ml warm water in a separate bowl.
Mix the water in the dry ingredient bowl and once combine knead for 10 minutes until smooth and elastic.
Oil the bowl and place the dough back in the bowl, covering with cling wrap to prove for 1-2 hours or until the dough doubles in size.
Push-back the dough by kneading for 2 minutes, shape into a load shape and allow to prove again for 1 hour on the tray covered with cling wrap.
Once proved slash a cross on the top of the loaf and dust with a pinch of flour and ground ginger.
Bake in the oven for 40 minutes.
Allow to cool then slice and spread with butter, enjoy!

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Chamomile Floral Spice Cake

Posted on March 18, 2017 Posted in Cakes .

Chamomile Floral Cake recipe

Tea is a common flavor enhancer I use in my baking, Jasmine, Early Grey, Melbourne Breakfast and Green have been featured in my past recipes to name a few.

However, chamomile has only been in 1 of my recipes and not as a feature ingredient (check out my amazing Hazelnut Cake with Spiced Syrup recipe) so when I came up with the idea of doing a floral cake this was the perfect opportunity to use the lovely flower as they hero ingredient.

By combining rose, orange blossom, chamomile and lavender I created a beautifully fragrance-kissed cake that by no means taste like soap! The inclusion of spices compliments the chamomile and offsets the floral sweetness.

Ingredients:

Cake:

450g honey
2 tsn grated orange zest
1 tsn grated lemon zest
3 chamomile tea bags
450g self-raising flour
½ tsn salt
2 tsn ground cinnamon
½ tsn ground mixed spice
½ tsn ground nutmeg
½ tsn ground ginger
160g brown sugar
180ml cooking oil
1 tsn rosewater essence
1 + 1/2 tsn orange blossom water
4 eggs

Syrup:

25g butter
40g sugar
100ml water

Icing:

500g cream cheese
140g icing sugar
1 tsn grated lemon zest
Pinch ground lavender (optional)

Extra:

Chamomile dried flowers

Method:

Place the honey and zest into a saucepan and stir on a high heat until boiling.
Add the tea bags to the honey mix and stir.
Leave the mix aside for 30 minutes, stirring each few minutes. Remove the tea bags.
Pre-heat the oven to 180c degrees and line 2 x 25cm cake tins with baking paper.
Sift the flour, spices and sugar into a bowl and stir to combine.
Add the oil to the honey mix and stir.
Pour the honey mix into the flour mix and using a hand whisk beat until well combined.
Add the eggs, essence and blossom water and beat with the hand whisk until well combined.
Pour the mix evenly between both cake tins and bake for 40 minutes or until a skewer inserted in the center comes out clean.
Invert the cakes onto a cooling rack until cooled.
Place the icing ingredients into a bowl and using electric beaters whisk for 5 minutes or until fluffy and light.
Cut the cooled cakes in half.
Meanwhile to make the syrup place the butter, water and sugar into a pan and heat on high stirring continuously until the mix is bubbling and slightly thickens.
Take the syrup off the heat and allow to cool slightly.
Using a pastry brush brush the top of 3 cakes on cut side with the syrup leaving the best non cut side layer aside.
Place one cake on a plate and top with ¼ of the icing, repeat with all layers and top with the remaining ¼ icing,
Dirty ice the cake by going around the sides and removing any extra icing.
Top with edible rose pedals and chamomile flowers.


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Honey and Almond Brittle Cake

Posted on December 18, 2016 Posted in Cakes .

Honey and Almond Brittle Cake

Ok so this cake isn’t based on a ground breaking unusual flavor or texture combo, however it is a must to post as it will become your favorite cake as soon as you try it.

After eating peanut brittle I decided that I wanted to make a cake around almond brittle as a twist of the usual peanut treat.

Thinking about something that would go with almond brittle and really make the sweetness and almond flavor standout I opted for honey as a complementary flavor to include through the cake, brittle AND icing.

Ingredients:

140g butter
100g brown sugar
70ml honey
1 tsn almond essence
2 eggs, 1 yolk extra
140g self-rising flour
50g almond meal
1/2 tsn salt
65ml buttermilk

Almond brittle:

95g sugar
80ml water
130g toasted almonds

Icing:

80g butter
100g white chocolate
250g cream cheese
100g vanilla flavored yoghurt
30ml honey

Method:

Heat the oven to 180c degrees and line a 20cm cake tin with baking paper.
Using an electric mixer, beat the butter, sugar, honey and essence until light and fluffy.
Add the eggs and yolk one at a time, beating in between each addition.
In a bowl sieve the flour, almond meal and salt, stir to combine.
Add half the flour mixture to the butter mix and beat until just combined.
Add the buttermilk and beat until just combine.
Add the remaining flour mix and beating on low until just combined
Pour the mix into the cake tin and bake for 60 minutes or until a skewer in the center comes out clean.
Let the cake cool on a cooling rack.
To make the almond brittle chop up the almonds into small pieces.
Place a sheet of baking paper onto a tray.
Place the sugar and water into a pan and heat on high, stirring until the sugar is dissolved.
Place a candy thermometer into the mix and allow to heat to 125c degrees and it just starts to golden.
Add the almonds and stir to cover.
Pour onto the baking paper to set.
To make the icing, melt the butter in a bowl in the microwave until boiling. Add the white chocolate piece and stir until smooth and silky.
Add the cream cheese, yoghurt and essence into the butter mix and using electric beaters whisk until smooth and silky.
Place the set almond brittle into a food processor on low and blitz until the pieces are small.
Place ¾ of the brittle into the icing and stir to combine, place in the fridge to set.
Cut the cake into 3 even horizontal layers and place the bottom layer onto a plate.
Top the layer with 1/4 of the icing.
Add the 2nd layer and 1/4 of the icing.
Add the 3rd layer and top with icing as well as spread onto the sides of the cake.
Sprinkle with the remaining brittle on top.

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Lemon, Thyme and Zucchini Layer Cake recipe

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Ricotta Doughnuts with Orange Syrup

Posted on September 18, 2016 Posted in Doughnuts .

Ricotta Doughnuts with Orange Syrup

There are so many varying doughnut recipes that exist, with different methods and flavor combinations, to be honest the list is endless.

However after come recent doughnut making experimenting I made one doughnut in which I think is the most fluffy and soft doughnut I have ever eaten.

The secret? All I did was made a very simple and quick batter that was made predominately of ricotta cheese.

The cheese created the fluffy melt in your mouth texture that is easy to shape and crisps up like a perfect doughnut.

The zest in the batter provides a lovely citrus flavor without overpowering, while the syrup adds extra punch to the doughnuts flavors that delivers sweet luscious excellence.

Ingredients:

270g ricotta
2 eggs
20ml milk
50g sugar
1 + 1/4 orange’s zest
1 tsn lemon zest
50g flour
2 tbsn baking powder

Syrup:

60g sugar
40ml water
100ml orange juice
1 tbsn honey

Extra:

Vegetable oil to fry
Sugar to dust

Method:

Place the ricotta, eggs, milk, sugar and zests into a bowl and using a hand whisk beat until smooth.
Add in the flour and baking powder and beat until just combine.
Fill a saucepan with vegetable oil and place a small amount of batter into the oil on a high heat.
Once the batter starts to fry remove and turn down the temperature to medium.
Using 2 tablespoons scoop up the batter and shape into a ball, following with dropping into the oil.
Allow to fry for 2 minutes or until the doughnut is golden brown, turn the doughnut and allow to cook for a few more second and then transfer onto a plate lined with absorbent paper towel.
Repeat until all batter has gone.
Place the doughnuts into a bowl and sprinkle with the extra sugar, top with a plate and shake the bowl to allow for full sugar coverage.
Transfer onto a clean plate.
Make the syrup by placing all the ingredients into a saucepan on a high heat and stir until sugar is dissolved.
Turn heat to medium and stir until the mix resembles a syrup consistency, place into a clean jug.
Serve doughnuts with vanilla ice cream, drizzle doughnut with the syrup and enjoy.

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Honey Nougat Crackle Cheesecake

Posted on September 4, 2016 Posted in Cakes .

Honey Nougat Crackle Cheesecake

Being a massive fan of Summer Rolls and Honey Nougat Chocolate Bars I decided I wanted to bake a dessert that would turned these bars into a luscious cake.

Honey, nougat, vanilla, peanuts and coconut are all ingredients that would work fabulously with a creamy textured cake, thus cheesecake it is.

Both bars are covered with chocolate so to replicate this layer I opted to use the chocolate as the base to hold the cheesecake together. As cheesecake is creamy and missing crunch I decided on using rice bubbles for a chocolate crackle base.

A very simple no bake cheesecake that replicates the chocolate bars flavours wonderfully.

Deliciously tasty.

Ingredients:

Base:

100g rice bubbles
40g desiccated coconut
200g chocolate, melted

Filling:

500g cream cheese, at room temperature
160ml honey
1 tsn vanilla essence
45g peanuts, chopped
70g desiccated coconut
2 tsn gelatin
40ml water
110g thickened cream
2 summer roll chocolate bars, chopped
2 honey nougat chocolate bars, chopped

Method:

Line a 25cm spring form cake tin with baking paper.
Place the rice bubbles and coconut into a bowl.
Add the melted chocolate and stir until well combine and all rice bubbles are covered.
Press 1/3^rd of the crackle mix on the bottom of the cake base and the remaining up the sides of the cake tin by pressing into the tin with damp hands.
Place the tin in the fridge to set.
Meanwhile, to make the filling place the cream cheese, honey and vanilla into a bowl and whip until creamy and smooth with electric beaters.
Boil the water and add in the gelatin, stir until dissolved and no lumps.
Add the peanuts and coconut to the cheese mix and beat for 1 minute.
Add the cream and gelatin mix and beat for 1 minute.
Finely chop up the chocolate bars and add to the mix, beat for 1 minute.
Pour the mixture into the prepared cake tin and leave in the fridge to set for 5 hours.
Remove the cake from the tin and top with grated chocolate, extra peanuts and drizzles of honey.


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« Previous Page

Sweet Tooth Experiments

Tag Archives: honey

Green Smoothie Chocolate Cake

Sticky Chocolate and Bourbon Scrolls

Spiced Parsnip Date and Orange Cupcakes

Sour Cream Fig and Almond Ice-Cream

Steamed Rice Ginger Citrus Cantaloupe Pudding

Dried Date Fig and Honey Bread

Chamomile Floral Spice Cake

Honey and Almond Brittle Cake

Ricotta Doughnuts with Orange Syrup

Honey Nougat Crackle Cheesecake

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