Mango & vanilla muffin slice difficulty ** #101

Cuts into 8
Preparing time: 20 minutes 
Cooking time: 60 minutes 

  • 1 small ripe mango 
  • 225 g plain flour 
  • 2 teaspoons baking powder
  • 150 g golden caster sugar 
  • 50 g porridge oats 
  • 1 egg 
  • 175 ml milk 
  • 1 teaspoon vanilla bean paste or extract 
  • 100 g slightly salted butter, melted 
  • vanilla sugar 

  1. Halve the mango each side of the flat central stone 
  2. Cut away the stone, then peel and dice the flesh into 5 mm pieces 
  3. Sift the flour and baking powder into a bowl, then stir in the caster sugar and oats 
  4. Beat together the egg, milk, vanilla and melted butter in a jug 
  5. Add to the dry ingredients with half of the mango and stir together using a large metal spoon until just combined 
  6. Spoon the mixture into a greased and lined 1 kg or 1.3 liter loaf tin 
  7. Scatter with the remaining mango pieces and bake in a preheated oven, 180 C(350 F),Gas Mark 4, for about 60 minutes or until risen, form to touch and skewer inserted into the center comes out clean 
  8. Leave to cool in the tin for 5 minutes, then loosen at the ends and transfer to a wire rack to cool 
  9. Peel off the lining paper and serve warm or cold, sprinkled with vanilla sugar.
  10. Enjoy! :-)


Magic Chocolate Bomb difficulty **  #100!!!

Makes 1
Preparing time: 15 minutes, + cooling 
Cooking time: ---------

  • 80 g white chocolate chips
  • 2 small brownies, recipe for brownies find in this blog on the bottom 
  • 1 scoop vanilla ice cream 
  • 65 g raspberries 
  • 65 g blueberries 
  • 160 g chocolate chips 
  • 175 g heavy cream

  1. Pit the white chocolate chips in a bowl and microwave in 20-second intervals
  2. Stirring the chocolate between each interval, until melted 
  3. Open the plastic ornament and pour the white chocolate into one of the halves 
  4. Close the ornament and slowly rotate it so the white chocolate coats the entire inside evenly 
  5. Freeze for 30 minutes 
  6. Remove the ornament from the freezer and carefully open it to remove the white chocolate ball 
  7. Run very hot water over a spoon to warm it 
  8. Dry the back of the spoon and then use it to smooth the seam that runs around the center of the ball 
  9. Run very hot water over a bowl with a flat bottom, dry it, then put the white chocolate ball on the upside-down bowl and gently twist it 
  10. Allowing the bottom of the ball to melt, making 5 cm hole
  11. On a serving plate, stack the 2 brownies and then top them with scoop of the ice cream 
  12. Carefully lower the white chocolate ball over the brownies and ice cream so that brownies and ice cream end up inside the ball 
  13. Surround the ball with the raspberries and blueberries 
  14. To prepare the chocolate sauce
  15. Combine the chocolate chips and heavy cream in a bowl and microwave in 30-second intervals 
  16. Stirring between each interval, until the sauce is glossy and smooth 
  17. For the final, slowly pour the hot chocolate sauce all over the ball in a circular motion 
  18. The white chocolate ball will melt and reveal the brownies and ice cream inside 
  19. Enjoy! :-)

I can't believe it's already 100 recipe on this blog! I hope it will be much more in the future! :)

Recipe for brownies: http://nikolasdesserts.blogspot.rs/2015/10/rich-chocolate-brownies-difficulty-22.html


Coconut & mango cupcakes difficulty ** # 99 

Makes 12
Preparing time: 25 minutes
Cooking time 25 minutes 

  • 150 g dried mango, chopped 
  • finely grated ring of 1 orange 
  • 6 tablespoons orange juice 
  • 50 g cream coconut, grated 
  • 175 g slightly salted butter, softened 
  • 150 g caster sugar 
  • 2 eggs 
  • 175 g self-raising flour
  • toasted desiccated or shredded coconut 
For the frosting 
  • 50 ml single cream 
  • 40 g creamed coconut 
  • 2 teaspoons lemon juice 
  • 250 g icing sugar, sifted 

  1. Put the mango, orange rind and juice in a small bowl and leave to stand for several hours until the juice has been absorbed 
  2. Soften the creamed coconut briefly in the microwave if firm, or alternatively grate it 
  3. Put the creamed coconut, butter, sugar, eggs and flour in a bowl and beat until smooth and creamy 
  4. Add the steeped mango and any juice left in the bowl 
  5. Divide the mixture evenly between paper cupcake cases arranged in 12-hole cupcake tray 
  6. Bake in a preheated oven, 180 C,(350 F),Gas Mark 4, for about 20 minutes until risen and just firm to the touch 
  7. Transfer to a wire rack to cool 
  8. Make the frosting 
  9. Heat the cream and creamed coconut an small saucepan until the coconut has melted 
  10. Pour into a bowl, add the lemon juice and icing sugar and whisk together until smooth 
  11. Spread over the cupcakes and decorate with toasted coconut. 
  12. Enjoy! :-)


Summer fruit & vanilla cake difficulty **  98 

Cuts into 16
Preparing time: 20 minutes 
Cooking time: 40-45 minutes 

  • 250 g slightly salted butter, softened
  • 225 g caster sugar, plus extra for sprinkle 
  • 3 eggs 
  • 2 teaspoons vanilla bean paste or vanilla extract
  • 225 g self-raising flour 
  • 150 g ground almonds 
  • 3 tablespoons milk 
  • 400 g mixed fresh summer fruits

  1. Beat together the butter, sugar, eggs, vanilla and flour in a bowl until pale and creamy 
  2. Stir in the ground almonds, milk and half the fruits 
  3. Spoon the mixture into a greased and lined 28 x 24 cm shallow baking tin or roasting tin and level the surface 
  4. Scatter with the remaining fruits 
  5. Bake in a preheated oven, 180 C( 350 F),Gas Mark 4, for 40-45 minutes or until just firm to the touch and a skewer inserted into the center comes out clean 
  6. L:eave to cool in the tin, then transfer to a board and peel off lining paper 
  7. Sprinkle with caster sugar and cut into squares 
  8. Enjoy! :-)