Chunky white chocolate cookies difficulty * #63

Makes about 20

Preparing time: 20 minutes 

Cooking time: 15 minutes

Ingredients:

• 50 g slightly salted butter 
• 125 g light sugar 
• 1 egg 
• 150 g self-raising flour
• 150 g white chocolate chips.

1. Beat together the butter and sugar in a bowl until combined
2. Beat in the egg until smooth and creamy 
3. Add the flour and chocolate to the bowl and mix to a paste 
4. Roll heaped teaspoonfuls of the mixture into balls and place
5. Well spaced apart, on 2 greased baking sheets
6. Bake in a preheated oven, 180 C(350 F),Gas Mark 4, for about 15 minutes or until the cookies have spread and are pale golden 
7. Leave to harden on the sheets for 2 minutes, then transfer to the wire rack ti cool. 
8. Enjoy! :-)  

Tiramisu difficulty ** #62

Makes 10

Preparing time: 20 minutes 

Cooking time:  ------

Ingredients:

• 4 yolks 
• 1 cup sugar
• 500 g mascarpone cheese 
• 200 ml double cream 
• 3 packages ladyfingers
• Nescafe 
• rum 
• cacao 

1. Mix together yolks and sugar until creamy and smooth 
2. Add mascarpone cheese and mix well 
3. In separate bowl, add double cream and mix until become solid 
4. Combine both mixture with the ladle 
5. Make Nescafe
6. Add the rum in and mix 
7. Ladyfingers dip in the coffee and line up in the mold 
8. Put the mixture of creams over ladyfingers 
9. Sift cacao over everything
10. Repeat process until you spend everything 
11. Cake leave in the fridge for 5-6 hours 
12. Serve with cream or vanilla ice-cream, if liked.
13. I hope you will enjoy! :-)

Passion fruit bundt cake difficulty *** #61

Cuts into 10

Preparing time: 30 minutes 

Cooking time: 40 minutes 

Ingredients:

• 100 g slightly salted butter, softened
• 175 g caster sugar 
• 2 eggs, beaten 
• 1 tablespoon vanilla extract 
• 175 ml buttermilk 
• 200 g self-raising flour 
• 1 teaspoon baking powder 

For the icing 

• 2-3 ripe passion fruit
• about 125 g icing sugar 

1. Beat together the butter and sugar in a bowl until very pale and creamy 
2. Gradually beat in the eggs 
3. Add the vanilla and buttermilk, then sift in the flour and baking powder 
4. Gently stir together until just combined 
5. Spoon the mixture into a greased and floured 1.4 litre ring mould and level the surface 
6. Bake in a preheated oven, 160 C(325 F), Gas Mark 3, for about 40 minutes until risen, just firm to the touch and skewer inserted into the centre comes out clean 
7. Loosen the edge and turn out on to a wire rack to cool 
8. Make the icing 
9. Halve and scoop out the pulp from 2 of the passion fruit into a sieve resting over a small bowl 
10. Press the pulp through the sieve, then measure out 4-5 teaspoons of the juice, pulping the third passion fruit of necessary 
11. Stir in enough of the icing sugar to make a smooth, spoonable icing
12. Spread over the top of the cake so that it runs down the side
13. Enjoy! :-)

Pear & almond cake difficulty ** #60

Cuts into 8 

Preparing time: 20 minutes 

Cooking time: 35 minutes 

Ingredients:

• 125 g unsalted butter, softened
• 125 g caster sugar 
• 2 large eggs 
• 50 g plain flour, sifted
• 100 g ground almonds
• 1/2 teaspoon baking powder 
• 3 ripe pears
• 50 g flaked almonds
• sifted icing sugar, for dusting 

1. Beat together the butter and caster sugar in a bowl until pale and fluffy 
2. Add the eggs, a little at a time, beating well after each addition
3. If the mixture stars to curdle, add 1 tablespoon of the flour 
4. Fold in the flour, ground almonds and baking powder using a large metal spoon 
5. Spoon the mixture into a greased 20 cm spring-form cake tin and level the surface 
6. Arrange the pear halves over the top and bake in a preheated oven, 190 C(375 F), Gas Mark 5, for 25 minutes 
7. Sprinkle the flaked almonds over the top and return to the oven for a further 10 minutes until skewer inserted into the centre comes out clean 
8. Leave to cool in the tin, then carefully remove the ring and base and dust with sifted icing sugar 
9. Serve with Mascarpone, Marsala & Orange Cream, if liked 
10. Enjoy! :-)