Rocksugar

Coconut caramel mud cake with Easter egg filling❤️❤️

-Enjoy this wonderful coconut caramel mud cake for Easter, which is topped with gooey Easter eggs.

Ingredients:

325g butter, chopped

2 x 180g blocks white chocolate, chopped

250g packet CSR Coconut Sugar

1/2 cup caster sugar

1 cup coconut milk

1 1/2 cups plain flour

1/2 cup self-raising flour

3 eggs, lightly beaten

2 x 125g packets Caramello Easter eggs, to decorate

Icing sugar, for dusting

Filling:

1 1/2 x 180g blocks white chocolate, chopped

1/4 cup thickened cream

1/4 cup coconut milk

125g packet Caramello Easter eggs, roughly chopped

Coconut topping:

250g mascarpone

1/2 cup thickened cream

1/4 cup coconut milk

Directions:

-Place butter, white chocolate, coconut sugar, caster sugar and coconut milk in a large saucepan over medium heat. Cook, stirring occasionally, for 6 to 8 minutes or until chocolate is melted and mixture is smooth. Set aside for 30 minutes to cool.

-Preheat oven to 150°C/130°C fan-forced. Grease 2 x 6cm-deep, 20cm round cake pans. Line bases and sides with 3 layers of baking paper.

-Whisk flours and egg into chocolate mixture. Divide mixture evenly among prepared pans. Bake for 1 hour 40 minutes or until top is firm to touch and a skewer inserted in the centre of cakes comes out with moist crumbs clinging. Cool in pans.

-Make Filling Place chocolate, cream and coconut milk in a microwave-safe bowl. Microwave on HIGH (100%), stirring with a metal spoon every 30 seconds, for 1 to 2 minutes or until melted and smooth. Refrigerate for 1 hour or until thick and spreadable.

-Make Coconut Topping Using an electric mixer, beat mascarpone, cream and coconut milk together in a medium bowl until just-firm peaks form.

-Place 1 cake on a plate. Top with filling and chopped Easter eggs. Top with remaining cake and coconut topping. Chop ½ the Easter eggs. Decorate with Easter eggs and dust with icing sugar. Serve.

No-Bake Cheesecake❤️❤️

-Who doesn't enjoy a sweet treat that doesn't require turning on the oven? The whipped cream that is mixed into the cream-cheese mixture gives this no-bake cheesecake its light and fluffy texture. No need to worry; it will still have the classic's distinctive creamy, tangy flavor.

Ingredients:

Crust:

12 ounces graham crackers (about 18 sheets), broken into pieces

1/3 cup packed light brown sugar

1/4 teaspoon kosher salt

11 tablespoons unsalted butter, melted

Filling:

1 1/2 cups heavy cream

Three 8-ounce packages cream cheese, at room temperature

1 1/4 cups granulated sugar

2 tablespoons lemon juice (from 1 lemon)

2 tablespoons sour cream

2 teaspoons vanilla-bean paste

Fresh berries, for serving

Directions:

-For the crust: Add the graham crackers, brown sugar and salt to a food processor and pulse to fine crumbs. Drizzle in the butter and pulse until the crumbs are completely coated with the butter.

-Press the crumb mixture firmly into the bottom and about 1 1/2 inches up the sides of a 10-inch springform pan, with a 1/4-inch thick rim around the border. (Use the bottom of a measuring cup to help make the crust even on the sides and bottom.) Freeze until firm, about 20 minutes.

-For the filling: Meanwhile, whip 3/4 cup of the cream in a medium bowl with a whisk until stiff, fluffy peaks form, 3 to 4 minutes (or 1 to 2 minutes using an electric mixer on medium speed); set aside.

-Beat the cream cheese and 1 cup granulated sugar in a stand mixer fitted with the paddle attachment on medium speed until light and fluffy, scraping down the sides of the bowl as needed, 3 to 4 minutes. Reduce the speed to medium-low and add the lemon juice, sour cream and vanilla-bean paste and beat until just combined, 1 to 2 minutes. Gently fold the whipped cream into the cream-cheese mixture with a large rubber spatula.

-Pour the batter into the springform pan and smooth the top with an offset spatula. Cover tightly and refrigerate until set, 8 hours and up to 24 hours.

-Just before serving, add the remaining 3/4 cup cream and 1/4 cup granulated sugar to a medium bowl and whip to soft peaks with a whisk, 3 to 4 minutes (or 1 to 2 minutes using an electric mixer on medium speed). Spoon the whipped cream into a piping bag fitted with a large star tip.

-Run a knife around the inside edge of the springform pan to loosen the cake, then open the clasps to release the pan ring. Pipe dollops of whipped cream around the border of the cheesecake and top with fresh berries.

White sugar

White sugar, also called granulated sugar or table sugar, is produced by refining sugar cane or sugar beets. A food processor juices the sugar cane or beets first, then boils the cane juice to evaporate the water. A centrifuge spins raw sugar at high speeds to remove the sticky brown syrup that coats the sugar crystals, known as molasses. Once the sugar has been refined, it’s put through a natural carbon filtration system to remove impurities and whiten the sugar granules. The result is chemically pure sucrose.

Baker's Special Sugar

Substitute for regular granulated sugar.

A superfine (castor), quick-dissolving sugar that is perfect for creating high-rising, fine-grained cakes. Ideal for meringue, frosting & sweetening cold drinks.

Swiss meringue

The method for this is a bit different: the egg whites and caster sugar are mixed together at the start , then heated to 50°C over a bain marie before beating. This makes rather denser meringues, the sort often used to make decorative items (mushrooms, etc.) to add a finishing touch to desserts and cakes (Christmas logs, for example). If you buy meringues from a French baker, they are generally the Swiss type.

Cane Sugar

Origins and Composition: Extracted from sugar cane plants. Can be turned into any kind of sugar.

Flavor and Uses: Most commercial sugars are cane sugar, whether they’re white or brown. There is a public perception that it is healthier and more desirable than beet sugars, so many brands call out their sugar is cane sugar, even though it’s not really a significant point of difference.

Brown Sugar Candy

This recipe is from my mother. This is only one of the many candy recipes she makes at Christmas and gives away to friends.

1 pound brown sugar

¾ cup evaporated milk

2 tablespoons butter

1 teaspoon vanilla extract

½ cup chopped walnuts (Optional)

Sugar candy

Sugar candy is "sugar crystallized by repeated boiling and slow evaporation". The shortened term candy was initially synonymous with sugar candy, but from the late 19th century onwards "candy" broadened its meaning and, especially in the United States, refers to confectionery in general.

Etymologically, "sugar candy" derives from late 13th century English, in the meaning "crystallized sugar," from Old French çucre candi "sugar candy," ultimately from Arabic qandi, from Persian qand "cane sugar," probably from Sanskrit khanda "piece (of sugar)," perhaps from Dravidian (compare Tamil kantu "candy," kattu "to harden, condense"). The sense of the shortened form "candy" gradually broadened (especially in the U.S.A.) to mean by the late 19th century "any confection having sugar as its basis." In Britain these are sweets, and candy tends to be restricted to sweets made only from boiled sugar and striped in bright colors.

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