Sunday, July 25, 2021

Chocolate Oreo Cake


2 cups flour

2 cups sugar

3/4 cup unsweetened cocoa powder

2 tsp baking soda

1 tsp salt

2 large eggs

1 cup buttermilk

1 cup vegetable oil

1 1/2 tsp vanilla extract

1 cup boiling water


Prepare two-three 8 inch cake pans with parchment paper circles in the bottom, and grease the sides. Add all dry ingredients to a large bowl and whisk together. Add eggs, buttermilk and vegetable oil to the dry ingredients and mix well. Add vanilla to boiling water and add to mixture. Mix well. Divide evenly between the pans. Bake 300 degrees F for 25-33 minutes (depending if using two or three pans). When done, allow to cool for 10 minutes and then remove to cooling racks to cool completely. I usually freeze cake before frosting it.


8 oz cream cheese, room temperature

1/2 cup butter, room temperature

1 tsp vanilla

3-4 cups powdered sugar

8-12 crushed Oreos (cream removed, just the cookie part). I use a food processer to crush the Oreos, but you can use a ziplock bag and rolling pin.


Mix (with stand mixer or electric mixer) cream cheese and butter until smooth. Add vanilla. Gradually add powdered sugar. Frost cake.


8 oz cream cheese, softened

10 Oreos

heavy cream or milk, for smoothness

Monday, May 17, 2021

Pudim (Brazilian Flan)



For the Custard

  • 4 eggs
  • 2 cups whole milk
  • 2x 14oz cans of sweet condensed milk

For the Caramel

  • 1 cup sugar
  • 1/3 cup water
Preheat your oven to 350F.
Make the Custard:
Add all custard ingredients (eggs, milk and sweet condensed milk) to a blender and pulse a few times to combine. Set aside.
Make the Caramelized Sugar Sauce:
In a kettle, or medium pan, bring approximately 2.5-3 quarts of water to a boil for the hot water bath.
Add the sugar and the water to a small saucepan over medium to high heat. Bring it to a simmer, and let it simmer until it turns an amber color, approximately 13 mins. Be sure to watch the pan at all times to avoid burning the sugar, and never, ever, ever stir it.
When the sugar is amber color, carefully pour it in the bundt pan. Coat the inside of the pan with the caramel by swirling it gently up the sides and center of the pan–see the photo in post above. The sugar will be super hot, so be extra careful!
Place the bundt pan in a large roasting pan. Then, pour the custard on top of the caramel.
Pour boiling water into the roasting pan until the water is about approximately halfway up the sides of the bundt pan and bake for 1 hour to 1 hour 15 mins, then remove the cooked flan from the oven. Please note that the flan will still jiggle a little at the center. It will firm up as it cools.
Let the cooked flan sit in the water bath outside of the oven for another hour or so, until the pan is cool to touch.
After that hour, loosen the flan from the sides of the pan by running a paring knife around the inside and the outside rims. Then place plastic wrap over the flan and refrigerate in the pan for at least 4 hours. (You can also refrigerate it overnight.)
Unmold and transfer to a plate, then serve and enjoy.

Sunday, February 7, 2021

Australian Sausage Rolls


16 ounces Jimmy Dean Premium Pork Sausage(1 packages) 

1 package frozen puff pastry

3/4 cup Italian bread crumbs

1/3 cup milk

1 teaspoon minced garlic

1/2 teaspoon paprika

salt and pepper to taste

For the egg wash:

1 egg

1 tablespoon water


Be sure to follow the directions on the puff pastry package so your dough is thawed properly and is ready to use.

Preheat oven to 425 degrees. 

Unfold dough onto a lightly floured surface. You should have 2 big squares. Cut each square in half to create 4 long rectangles. (I cut each sheet into 3 long rectangles, along fold lines, for smaller rolls, and cook for slightly less time.)

Combine the sausage, bread crumbs, milk, garlic, paprika, salt and pepper in a large bowl or food processor and mix until all the ingredients are thoroughly incorporated.

Divide the sausage mix evenly into 4-6 sections and make a long tube down each rectangle pastry.

Roll the pastry up over the sausage and pinch the seam together. Cut each roll into 4 sections. 

Place the sections on a cookie sheet lined with parchment paper or a baking sheet. 

Mix the egg wash together and brush each roll with it. Then sprinkle on a little paprika.

Bake at 425 for only 5 minutes. Then reduce heat to 350 and bake 30-35 more minutes. Drain excess out of the pan part way through the baking time. (Not necessary with silpat.)

The rolls should look puffed and golden and the sausage in the center should be cooked through.

Remove from pan onto some paper towels to cool.

These are traditionally eaten plain or dipped in ketchup. They are also delicious dipped in barbecue sauce, marinara, alfredo sauce, country gravy, and cheese sauce.




9 Tbs unsalted butter, softened

1 cup sugar

1/2 tsp vanilla extract

3 eggs , room temperature

1 3/4 cups (260g) flour

3.5 tsp baking powder

1/2 cup milk


4 cups powdered sugar

1/3 cup cocoa powder

1 tbsp unsalted butter

1/2 cup + 2 tbsp boiling water


3 - 4 cups desiccated coconut (unsweetened)


Strawberry jam

1 cup cream

1 tbsp white sugar



Preheat oven to 350F

Sift flour and baking powder together.

Grease a 8" x 12" cake pan. Line with baking paper (parchment paper), leaving an overhang on all sides (to make it easy to remove).

Beat butter, sugar and vanilla with an electric mixer on medium high speed until light and fluffy - about 1 1/2 to 2 minutes.

Add eggs 1 at a time, beating well after each addition so the batter is smooth, not curdled.

Add half the flour and gently fold to combine, then stir in half the milk. Repeat with remaining flour and milk.

Pour the batter into the prepared pan and bake for 25 minutes until a skewer inserted into the centre comes out clean.

Stand for 5 minutes then use the overhang baking paper to lift the cake out onto a wire rack and cool completely. 


Cut cake into 15 squares (5 x 3), or 18 rectangles. Freeze for 1 to 1.5 hours.


Combine the Icing ingredients in a heat proof bowl and mix until smooth. Should be a syrup consistency, but not watery.


Place coconut in a shallow bowl or pan with a largish surface area.

Place a piece of cake in the icing and roll to coat using 2 forks. Transfer it into the coconut and quickly roll to coat all over in coconut. Transfer to tray.

Repeat with remaining sponges. 

Stand for 1 to 2 hours, or until set.


Beat cream and sugar until firm peaks form.

Cut coated Lamington in half horizontally. Spread with jam then pipe or dollop on cream. Top with lid, keep refrigerated.

Wednesday, January 20, 2021

Caramel Apples (from scratch)

  • Ingredients:
  • 89 cold apples
  • 1 and 3/4 cups (420ml) heavy cream
  • 1 cup (240ml) light corn syrup
  • 2 cups (400g) packed light or dark brown sugar
  • 1/4 cup (4 Tablespoons60gunsalted butter, at room temperature
  • 1/2 teaspoon salt
  • 1/2 teaspoon pure vanilla extract
  1. Prep the apples: Rinse the apples with water, then wipe completely dry. Removing the slippery waxy coating will help the caramel seal to the apple. Remove the apple stem and insert a caramel apple stick or IKEA knife(Sharon's great idea!) about 3/4 down into the apple.
  2. Line a large baking sheet with a silicone baking mat(preferred) or grease the pan with butter. Caramel usually sticks to parchment or wax paper.
  3. Make the caramel: Combine the heavy cream, corn syrup, brown sugar, butter, and salt in a 3-quart heavy-duty saucepan over medium heat. Do not turn the temperature up or down– keep at medium the entire time the caramel cooks. Stir constantly with a wooden spoon until the butter is melted. Once melted, brush down the sides of the pan with a water-moistened pastry brush and attach a candy thermometer to the pan, making sure the bulb is not touching the bottom of the pan (as you’ll get an inaccurate reading).
  4. Without stirring, let the mixture cook and bubble until it reaches 235°F (113°C). (Cooking to 240°F (116°C) may help the caramel stick better to the apples, so  anywhere between 235°F – 240°F.) Reaching this temperature should take about 15 – 20 minutes, though don’t use time as your guide because it depends on your stove. Don’t be alarmed if your caramel is taking longer, just use the candy thermometer as your guide. The temperature will heat up slowly, then move quickly, so keep your eye on the pot. Once at 235°F – 240°F, remove caramel from heat and stir in the vanilla. Avoid over-stirring which can create air bubbles in the caramel (and then on the apple). Allow caramel to cool for 10-15 minutes until slightly thickened. If caramel is too thin to coat apples, let it cool and thicken for 5-10 minutes longer.
  5. Dip the apples: Holding the caramel apple stick, dip the apple into the warm caramel, tilting the pot as needed to coat all sides of the apple. Lift the apple up and swirl it around or gently tap it against the side of the pot to let excess caramel drip off. Place coated apple on prepared pan. Repeat with remaining apples. Enjoy immediately or allow caramel to set, about 45-60 minutes. 
  6. If desired, you can add toppings. Immediately after coating in caramel and before the caramel sets, roll the caramel dipped apples in finely chopped nuts, toffee pieces, mini M&Ms, sprinkles, or coconut. You can even drizzle with melted chocolate or white chocolate, too.
  7. Loosely cover and store the leftover dipped apples in the refrigerator for up to 1 week.