Coconut Crescent Rolls

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Coconut Crescent Rolls

I finally caught a bit of time to try this recipe which I found in an old, dusty cookbook. Don’t know exactly to whom from my family it belonged to, but there are couple of recipes which I wanted to try out, with some changes of course. So I baked these coconut rolls, which don’t reguire for the dough to rise, and they came out soft and sweet, just like they should be.  

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Ingredients:

·         2 eggs

·         Butter 250g /1 cup/

·         Coconut powder 150g /5.2 oz/

·         Sugar 100g /3.5 oz/

·         All-purpose flour 500g /3.5 cups/

·         1 baking powder /2 teaspoons/

·         Milk 100ml /0.4 cup/

·         Sugar powder for dusting 50g /1.7 oz/

Directions:

1.    In a large bowl combine eggs, butter, sugar and baking powder and stir.

2.    Add flour, coconut powder and milk and knead the dough well for 10 min until compact and smooth mass.

3.    Divide the dough into 3 parts and place on lightly floured surface. Roll each portion into 1cm /0.3 inches/ high circle, and cut each into 8 wedges.

4.    Roll up wedges from the wide end and place on greased baking sheet. Curve ends to form crescent shape. Leave for 15 min to rise.

5.    Bake in preheat oven at 200 degree C /392 F/ until golden color. Sprinkle with sugar powder.

Calories: 150

Preparation time: 40 min   |   Cook time: 15min   |   Serves: 50

And for advices on eating healthy, complete body care, skin and hair care and herbal remedies read on HealthAndCare Journal. 

Did You Know? That one kilo pack of sugar contains more than five million grains of sugar.

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Mocha Chocolate Coffee Cake

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Mocha Chocolate Coffee Cake

This is a pretty simple cake that all coffee lovers will welcome. Rich, creamy and juicy cake that you can serve to everyone, even to those who prefer tea over coffee. This mocha chocolate cake will be a nice and different dessert treat.

Mocha coffee is actually coffee with milk and chocolate. Mocha is served with the same amount of espresso coffee and hot milk or dark chocolate. Some like whipped cream on top, sprinkled with cinnamon or cocoa powder. Mocha containing a mixture of coffee and chocolate was purely a European idea. Coffee received its name from the port of Mocha in Yemen. In this harbor coffee beans were traded and they were named mocha bean. Now it has become one of the most popular coffees in the world. This is just a small introduction to the wonderful recipe that follows.

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Ingredients:

Cake Batter:

·         5 tablespoons all-purpose flour

·         4 egg yolks

·         4 tablespoons unsweetened cocoa powder

·         2 teaspoons baking powder

·         6 tablespoons sugar

·         4 tablespoons vegetable oil

·         1 tablespoon instant coffee powder

·         4 tablespoons buttermilk

Mocha Frosting:

·         1 ½ cups /350g/ butter, softened

·         4 tablespoons instant coffee powder

·         3 cups /320g/ powdered sugar

·         3 tablespoons unsweetened cocoa powder

·         2 teaspoons vanilla extract

·        Dark chocolate, grated for decoration

Directions:

1.    Preheat the oven at 180 degrees C /356 F/. Grease and flour 2 cake pans 10 inch long.

2.    In a large bowl combine flour, egg yolks, cocoa powder, baking powder, sugar, vegetable oil, and buttermilk. Beat with an electric mixer on medium speed. Dissolve instant coffee in hot water and add it to a mixing bowl. Beat for 2 more minutes until blended.

3.    Pour mixture into prepared cake pans and bake for 30 min. Remove from the oven and set aside to cool.

4.    Meanwhile prepare Mocha frosting. In a large mixing bowl combine softened butter and powdered sugar and beat with electric mixer until creamy. Add cocoa powder, instant coffee and vanilla extract.

5.    Beat with the mixer for 3 min until mixture is smooth and fluffy. Put the frosting in the fridge for 40 min to make it more firm.

6.    Spread frosting evenly over the cake layer and decorate with grated chocolate on top.

Calories: 290

Preparation time: 1 hour |  Cook time: 30 min  |  Serves: 20

Did You Know? The most expensive coffee in the world is called Kopi Luwak and comes from Indonesia.

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Homemade Vanilla Croissant

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Homemade Vanilla Croissant

Is there anything more beautiful than eating warm vanilla croissants in the morning? Great way to sweeten and start the day. It takes a while to make homemade croissants, so take a few hours in the afternoon or evening, and don’t rush into making this on quick. There will be a lot of kneading, rising, shaping and than waiting for the dough to rise. But with results you’ll put a smile on everyone’s faces, and praises won’t fail. Also, yes, sometimes we just gotta give into carbs. And by carbs I mean homemade croissants, strait out the oven. They’re sow much better than brownies. Dough in this recipe has excellent structure.

You know how croissants are nice and soft when they’re warm, and than they become little firm when cool down. Well these croissants stay quite soft and nice and the day after. That is if anything remains the day after. I strongly recommend this recipe.  

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Ingredients:

·         Butter 250g /1 cup/

·         Plain flour 800g /6.4 cups/

·         Milk 2 dl /1 cup/

·         2 ½ teaspoon Dry active yeast

·         2 tablespoons sugar

·         2 egg yolks

·         2 teaspoons salt

·         Oil 2 dl /1 cup/

·         Yogurt 100ml /½ cup/

·         Sugar powder for dusting 20g /¼ cup/

For Vanilla Pudding:

·         Vanilla instant pudding mix powder 100g /1 cup/

·         Milk 500ml /2 cups/

·         3 tablespoons sugar

·         1 egg

·         1 tablespoon milk

Directions:

1.    Combine in a deep bowl butter, 2 tbsp of flour, 1 cup of milk, and 2 tbsp of white sugar.

2.    Take a cup and dissolve the yeast in the warm water. Add 2 egg yolk, 2 tsp of salt, oil, yogurt, dissolved yeast and blend with remaining flour. Mix well, and knead the dough until it gets smooth. The dough should clear the sides of the bowl and doesn’t stick. Cover the dough, and wrap with kitchen towel. Leave in a warm place for 1 hour.

3.    Once the dough is doubled, divide it into 7 parts. Pat and stretch the dough to form a circle, than cut it into 4 triangles. Smear butter over every triangle. 

4.    Cook the vanilla pudding. Pour 2 cups of milk, vanilla powder and 3 tbsp of sugar and cook all until milk boils. Stir constantly. When you get a compact mass the pudding is done.

5.    Smear vanilla pudding over each triangle and roll out the dough to form croissant. Repeat with all remaining 6 parts of dough and fill it with vanilla pudding.  

6.    In a small bowl beat together 1 egg and 1 tbsp of milk. Glaze croissants with egg wash. Preheat the oven at 200 degrees C /390 F/. 

7.    In oiled baking dish place croissants and bake in the oven at 200 degrees for 15-20 min. When croissants get golden brown crust, take them out.

8.    Sprinkle with sugar powder.    

Calories: 320

Preparation time: 2 hours   |   Cook time: 20 min   |   Serves: 28

Did You Know? That if you listen the music while eating, digestion will be more successful by 25%  

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Chocolate Passion Cake

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Chocolate Passion Cake

Who can resist a lovely passion cake, rich with creamy chocolate flavour? This chocolate cake is not too complicated to prepare and it’s terribly delicious. All chocolate fans will love this recipe. Even those who prefer fruit cakes will love it. The cake is huge, there are about 25 slices, and it doesn’t take that long to make it. The most important is that I haven’t yet met someone who wasn’t thrilled with this passion cake.

Ingredients for Cake Batter:

·         4 eggs

·         Sugar 4 tablespoons

·         1 Baking powder /2 teaspoons/

·         All-purpose flour 4 tablespoons

·         Cocoa powder 1 tablespoon

Cake Filling:

·         5 egg yolks

·         Sugar powder 200g /7 oz/

·         Dark chocolate 200g /7 oz/

·         Butter, softened 250g /9 oz/

·         Heavy whipping cream 250 ml /1 cup/

·         Grated chocolate 50g /1.7 oz/ for decoration

Directions:

1.    Combine eggs, sugar, baking powder, flour and cocoa and beat with electric mixer until smooth mass.

2.    Bake in the preheated oven at 170 degree C /338 F/ for 20 min until the batter gets firm to the touch. Leave to cool.

3.    Take a thin knife to cut through the batter, to get two thin cake crusts.

4.    For the filling first melt the chocolate in small saucepan. Beat with electric mixer 5 egg yolks and half of sugar powder until smooth foam. Stir in melted chocolate.

5.    In another large bowl beat softened butter and other half of sugar powder until smooth mass. Combine with first chocolate filling and stir in.

6.    Beat heavy whipped cream until firm and smooth and stir in with the rest of the chocolate filling.

7.    Spread the filling on the bottom crust, put the second crust over and spread filling over the cake. Decorate with grated chocolate on top.

Calories: 430

Preparation time: 40 min   |   Cook time: 25 min   |   Serves: 25

And for advices on eating healthy, complete body care, skin and hair care and herbal remedies read on HealthAndCare Journal. 

Did You Know? That Napoleon reportedly carried chocolate on all of his military invasions?

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Peanut Cake With Vanilla

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Peanut Cake With Vanilla

I simply adore desserts that contain peanut taste. Like peanut butter cookies, or cakes, but in this cake recipe I will use grinded and baked peanuts. They are great and delicious ingredients for cakes. Especially if the peanuts are baked for about 15 min in the oven, or in a pan on low heat, and then grinded. It gives the cake great, tasty flavor. Also the peanuts should be unsalted. I made this cake for my last birthday and it was a crowd pleaser. A bonus point for this recipe is that there’s no baking for cake batter and filling. Indulge yourself with this lovely peanut cake. 

Ingredients For Cake Batter:

·         5 vanilla instant pudding mix powder 200g /1 cup/

·         Milk 1 ½ liter /6.3 cups/

·         10 tablespoons white sugar

·         Butter, softened 450g /2 cups/

First Cake Filling:

·         Ground biscuit 300g /10.5 oz/

·         Grated chocolate 50g /1.7 oz/

·         Powdered sugar 160g /5.6 oz/

Second Cake Filling:

·         Coconut powder 300g /10.5 oz/

·         Powdered sugar 160g /5.6 oz/

Third Cake Filling:

·         Unsalted peanuts 300g /10.5 oz/

·         Powdered sugar 160g /5.6 oz/

·         Cold heavy whipped cream 250ml /1 cup/

Directions:

1.    Cake batter is not baked. In deep dish cook together milk, all vanilla instant powder and add 10 tbsp of sugar. Cook until milk boils; stir constantly until the mass becomes smooth and compact.

2.    When vanilla pudding is cooled, add softened butter. Mix the mass well using electric mixer. Divide into 3 separate deep bowls. We will mix vanilla pudding with 3 different cakes filling and create 3 layers.

3.    In a first vanilla pudding bowl add grounded biscuit, grated chocolate and sugar powder. Mix everything good with electric mixer, and make a first bottom layer. Form with your hands, or spoon, layer 1,5 cm high.

4.    In the second bowl add coconut powder and sugar powder. Mix all and form the second layer on top of the first one. Form with your hands 1,5 cm high layer.

5.    For the last layer bake the peanuts in the oven. Bake only for 15 min until they get golden, brown color. Or if you wish bake them in a pan on low heat. Than take them out and leave to cool. Grind baked peanuts.

6.    In a third bowl add grinded peanuts and sugar powder. Mix it well and form last cake layer on top.

7.    For frosting mix in a bowl cold heavy cream until it gets tick. Spread it and decorate on top of a cake.   

  

Calories: 610

Preparation time: 1 hour   |   Cook time: 15 min   |   Serves: 24

Did You Know? That…in the Middle Ages sugar was extremely valuable and was worth 9 times more than milk 

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