Sweets & Spice

04/02/2025

Food is meant to be a joyful part of your life.

23/01/2025

05/01/2025

Loaf Pan Basque Cheesecake🍰
This Loaf Pan Basque Cheesecake is a scaled-down version of the classic dessert, perfect for smaller gatherings or an intimate treat. It’s rich, creamy, and lightly caramelized on top, offering the signature burnt flavor of a Basque cheesecake.

Ingredients
8 oz cream cheese (softened)
½ cup granulated sugar
1 large egg
½ cup heavy cream
½ tsp vanilla extract
1 tbsp all-purpose flour
A pinch of salt
Parchment paper (for lining the pan)
Equipment
8x4-inch loaf pan
Instructions

1. Preheat the Oven:

Preheat your oven to 400°F (200°C).
Line your loaf pan with parchment paper, allowing some overhang for easy removal.

2. Prepare the Batter:

In a medium bowl, beat the softened cream cheese and sugar with a hand mixer until smooth and creamy, about 2–3 minutes.
Add the egg and beat until fully incorporated.
Slowly mix in the heavy cream and vanilla extract, beating until smooth.
Sift in the flour and add a pinch of salt, then fold until just combined. Avoid overmixing.

3. Fill the Pan:

Pour the batter into the prepared loaf pan, smoothing the top with a spatula if needed.

4. Bake:

Bake in the preheated oven for 35–40 minutes, or until the top is deeply golden brown and slightly puffed. The center should still jiggle slightly when shaken.

5. Cool and Chill:

Let the cheesecake cool completely in the pan at room temperature.
Once cooled, transfer it to the refrigerator and chill for at least 4 hours, preferably overnight, to allow the flavors and texture to develop.

6. Serve:

Remove the cheesecake from the loaf pan using the parchment paper overhang.
Slice into thick pieces and enjoy as-is or with your favorite toppings like fresh berries or a drizzle of caramel.

27/12/2024

11/12/2024

Move forward with a smile 😊

11/12/2024

I didn't own most of the recipe here. I am merely collecting recipes for future references.

11/12/2024

Soft Butter Cake

This is a very different cake recipe, if you drizzle it with some caramel syrup it almost tastes like a chewier creme caramel.

Ingredients:

- 1 cup (225g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 4 large eggs, at room temperature
- 1 tsp vanilla extract
- 1 1/2 cups (190g) flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/4 cup (60ml) milk, at room temperature

Instructions:

1. Preheat Oven**: Preheat your oven to 350°F (175°C). Grease and line an 8-inch square baking pan or a similar-sized pan.

2. Cream Butter and Sugar**: In a large mixing bowl, cream the softened butter and sugar together until light and fluffy, about 3-4 minutes.

3. Add Eggs and Vanilla**: Beat in the eggs one at a time, ensuring each egg is well incorporated before adding the next. Stir in the vanilla extract.

4. Combine Dry Ingredients**: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to the butter mixture, alternating with the milk, beginning and ending with the flour mixture. Mix just until combined (avoid overmixing).

5. Bake**: Pour the batter into the prepared pan, spreading it evenly. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

6. Cool and Serve**: Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Serve as is, or with a dusting of powdered sugar or a dollop of whipped cream.

Enjoy your soft, buttery cake! Perfect with tea or coffee.

゚

10/12/2024

Brown Butter Chocolate Chip Cookies 🍪✨

Ingredients
1 cup unsalted butter (2 sticks)
1 cup brown sugar (packed)
½ cup granulated sugar
2 large eggs
2 tsp vanilla extract
2 ½ cups all-purpose flour
1 tsp baking soda
½ tsp salt
1 ½ cups semi-sweet chocolate chips

Directions

1. Brown the Butter:
Melt the butter in a saucepan over medium heat. Stir continuously until the butter foams, then turns golden brown with a nutty aroma (about 5–7 minutes).

Remove from heat, pour into a bowl, and let cool for 10 minutes.

2. Mix the Wet Ingredients:
In a large bowl, combine the browned butter, brown sugar, and granulated sugar. Beat until smooth.

Add eggs, one at a time, mixing well after each addition. Stir in vanilla extract.

3. Combine Dry Ingredients:
In a separate bowl, whisk together flour, baking soda, and salt. Gradually mix the dry ingredients into the wet ingredients until combined.

Fold in the chocolate chips.

4. Chill the Dough:
Cover the dough and refrigerate for at least 1 hour (or up to 24 hours for enhanced flavor).

5. Bake the Cookies:
Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.

Scoop the dough into 2-tablespoon-sized balls and place them 2 inches apart on the prepared baking sheets.

Bake for 10–12 minutes, or until the edges are golden and the centers look slightly underbaked.

6. Cool and Serve:
Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

These Brown Butter Chocolate Chip Cookies are chewy, nutty, and packed with rich chocolatey goodness! Perfect for any occasion. 🍪✨

08/12/2024

Caramel Custard Cake

Recipe and Ingredients:

CARAMEL:
1/2 cup sugar (100g)
3 tbsps water + 2 tbsps water later

CUSTARD:
2 whole eggs
2 egg yolks
1/2 cup sweetened condensed milk (150g)
1 cup evaporated milk (250ml)
1/2 tsp vanilla extract (3ml)
a pinch of salt

CAKE:
2 egg yolks
3 tbsps oil (45ml)
1/2 tsp vanilla (3ml)
1/4 cup milk (60ml)
1/2 cup all purpose flour (62g)
1/2 tsp baking powder (3g)
1/2 tsp salt (3g)
3 egg whites
1/2 tsp white vinegar (2ml)
1/4 cup sugar (50g)

Procedure:

1. CARAMEL: In a sauce pan, cook sugar and 3 tbsp water over medium heat until golden. When it's golden add 2 tbsp water. Turn off heat and pour caramel into a 10x5 loaf dish. Set aside to cool down.

2. CUSTARD: Mix together eggs, egg yolks and condensed milk. Add evaporated milk, vanilla and salt. Mix well. Set aside.

3.CAKE: In a mixing bowl, mix together egg yolks, oil and vanilla extract. Add milk and mix. Sift-in all purpose flour, baking powder and salt to the mixture. Mix until smooth. Scrape sides and bottom. Set aside.

In a separate bowl, beat egg whites and vinegar until frothy. Then gradually add sugar. Continue beating until medium peaks. Add a dollop of egg whites to the base mixture. Fold until the base mixture is loosen. Add the loosen mixture to the rest of the egg white mixture. Pour the custard mixture to the prepared loaf dish with caramel. Then place the cake batter.

Bake in a preheated oven at 180C/350F for 45-50 minutes or Bain Marie for 50-55 minutes or until cake tester comes out clean when inserted. Let it cool down completely. Serve and enjoy

゚

08/12/2024

Carrot Cake with Cream Cheese Frosting

Ingredients

For the Cake:

2 cups all-purpose flour
2 tsp baking soda
1 1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp salt
1/2 cup granulated sugar
1 cup brown sugar
1 1/4 cups vegetable oil
4 large eggs
2 cups grated carrots (about 4 medium carrots)
1/2 cup crushed pineapple, drained
1/2 cup unsweetened shredded coconut
1/2 cup chopped walnuts or pecans (optional)
1 tsp vanilla extract

For the Cream Cheese Frosting:

16 oz cream cheese, softened
1/2 cup unsalted butter, softened
4 cups powdered sugar
2 tsp vanilla extract
2 tbsp heavy cream (optional, for a silkier texture)

For Garnish:

Whole pecans or chopped nuts for topping

Instructions

1. Prepare the Cake Batter:
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt.

In another bowl, mix the granulated sugar, brown sugar, and vegetable oil until well combined. Beat in the eggs, one at a time.
Gradually add the dry ingredients into the wet ingredients, mixing just until combined.

Fold in the grated carrots, pineapple, coconut, nuts (if using), and vanilla extract.

2. Bake the Cakes:
Divide the batter evenly between the prepared pans.
Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

3. Make the Cream Cheese Frosting:
In a large bowl, beat the cream cheese and butter together until smooth.
Gradually add the powdered sugar, one cup at a time, mixing until fully incorporated.
Stir in the vanilla extract and heavy cream, if using, until the frosting reaches your desired consistency.

4. Assemble the Cake:
Place one cake layer on a serving plate. Spread a generous layer of cream cheese frosting on top.
Place the second layer on top and frost the entire cake with a thin crumb coat. Chill for 15–20 minutes, then apply a final thick layer of frosting.
Use a piping bag to decorate the edges with frosting swirls, if desired.

5. Add Garnish:
Top the cake with whole pecans or chopped nuts for a stunning finish.

Tips
Grating the carrots finely ensures they blend seamlessly into the batter.
For an extra moist cake, substitute some of the oil with applesauce.
Chill the cake before slicing for clean, beautiful cuts.

Enjoy😋

Sam's

07/12/2024

Perfect Carrot Cake Cupcakes

Ingredients:

For the Carrot Cake Cupcakes:
1 ½ cups (180g) all-purpose flour
1 ½ tsp baking powder
1 tsp baking soda
½ tsp salt
1 tsp ground cinnamon
½ tsp ground nutmeg
2 large eggs, at room temperature
1 cup (200g) granulated sugar
½ cup (120ml) vegetable oil
1 tsp vanilla extract
1 ½ cups (180g) finely grated carrots (about 3 medium carrots)
½ cup (50g) crushed pineapple, drained
½ cup (50g) chopped walnuts or pecans (optional)
½ cup (75g) shredded coconut (optional)

For the Cream Cheese Frosting:
8 oz (226g) cream cheese, softened
½ cup (115g) unsalted butter, softened
4 cups (480g) powdered sugar
1 tsp vanilla extract
Pinch of salt

Instructions:

1. Preheat and Prepare:

Preheat your oven to 350°F (175°C).
Line a 12-cup muffin tin with cupcake liners.

2. Make the Dry Ingredients:

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.

3. Mix Wet Ingredients:

In a large bowl, beat the eggs and sugar together until smooth and slightly thickened (about 2 minutes).
Add the oil and vanilla extract, and mix until combined.

4. Combine Wet and Dry Ingredients:

Gradually fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix.

5. Add the Carrots and Optional Mix-ins:

Stir in the grated carrots, pineapple, and optional walnuts and coconut (if using). Mix until evenly distributed.

6. Fill the Cupcake Liners:

Divide the batter evenly between the 12 cupcake liners, filling each about 2/3 full.

7. Bake:

Bake for 18-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Let the cupcakes cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

8. Make the Cream Cheese Frosting:

In a medium bowl, beat the cream cheese and butter together until smooth and creamy.
Gradually add the powdered sugar, vanilla extract, and a pinch of salt, and beat until the frosting is light and fluffy (about 3 minutes).

9. Frost the Cupcakes:

Once the cupcakes are completely cool, spread or pipe the frosting onto each cupcake.
Optionally, garnish with chopped walnuts, shredded coconut, or a sprinkle of cinnamon.

Tips:

Storage: Store the frosted cupcakes in the refrigerator for up to 3 days.
Moisture: If you want a more moist cupcake, ensure the pineapple is well-drained before adding it to the batter.

Make Ahead: The cream cheese frosting can be made a day ahead and refrigerated.

Enjoy these soft, flavorful carrot cake cupcakes with a perfect balance of sweetness and spice! 🧁

07/12/2024

𝗖𝗵𝗼𝗰𝗼𝗹𝗮𝘁𝗲 𝗖𝗮𝗸𝗲

Rich, moist, and utterly indulgent, this chocolate cake is perfect for every occasion!

𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀:

1½ cups all-purpose flour
½ cup cocoa powder
1 cup granulated sugar
½ cup unsalted butter
1 cup milk
200g dark chocolate, melted
1 tsp baking powder
𝗗𝗶𝗿𝗲𝗰𝘁𝗶𝗼𝗻𝘀:

Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.

Mix Dry Ingredients: In a bowl, whisk together the flour, cocoa powder, sugar, and baking powder.

Melt Chocolate and Butter: In another bowl, melt butter and dark chocolate together using the microwave (20-second intervals) or a double boiler. Stir until smooth and let cool slightly.

Combine Wet Ingredients: Mix the milk into the cooled chocolate-butter mixture, stirring until combined.

Make the Batter: Gradually add the wet ingredients to the dry ingredients, mixing until smooth and lump-free.

Bake: Pour the batter into the prepared pan, spreading it evenly. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

Cool: Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Serve and Enjoy: Slice the cake and serve as is, or top with powdered sugar, extra melted chocolate, or whipped cream for an extra indulgence.

Prep Time: 20 minutes | Cook Time: 35 minutes | Total Time: 55 minutes
Servings: 8

Pro Tip: Add a pinch of espresso powder to the batter for a deeper chocolate flavor. Perfect with a scoop of vanilla ice cream or a cup of coffee!