These naughty little things are quite delectable, especially served with a nice hot cup of tea. Do use chunky peanut butter to get that extra crunch.Wheat free Peanut butter brownies 200g dark chocolate grated or finely chopped 250g peanut butter 3 eggs 2 yolks 170g caster sugar 2 tbsp gluten free flour plain works well too 1 tbsp cocoa powderLine a tin with baking parchment & preheat the oven to 180c.

Put the chocolate in to a bowl which will sit nicely on a pan. Put about 3 cm in height of water in to the pan and heat to the boil. Place the bowl in the pan, making sure that the bowl doesn’t touch the water.Turn off the heat and allow the chocolate to sit there and melt gently.

Alternatively you can do this with 20 second blasts in the microwave stirring well between each addition.

Meanwhile put the eggs in to the bowl with half of the sugar. Whisk them up well until they become pale and frothy; then add in the rest of the sugar, whisking until they return frothy before setting aside.

Add the 200g of the peanut butter to the chocolate and let it melt and loosen up a little. Stir it all together and then add to the egg mixture. I find the best way to do this is with a spatula as you can really scoop up mixture from underneath and get it all mixed in.

Fold in the flour and cocoa powder and pour the mixture in to the lined tin.

Blob the rest of the peanut butter on top and bake in the oven for about half and hour.

via Lorraine Pascale » Wheat free Peanut butter brownies.

Valentine’s Day is the perfect time of year to brush off your dusty apron and get baking some cupcakes for your sweets! It’s all about the love and thought behind your baked works of art, so why not try something new? Your loved ones will love you just as much if your culinary creations are photo worthy– and I’ll bet they will still taste amazing! Here are some of my favorite Valentine cupcake decorating ideas. Get inspired!

What a simple touch….tie a ribbon around the base of your cupcake for some festive flair! This cupcake has no icing, instead it is dusted with powdered sugar. This fabulous treat was (and the recipe) found on BHG.

This sweet cupcake design if simple enough for anyone, have your kiddos help you! Simple decorate your cupcakes with conversation hearts! For a yummy cupcake recipe visit Bakerella, she is the cupcake goddess behind this creation!

Again, a simple ribbon tied around the cupcake is such a simple touch. The roses on top of these cupcakes were made by rolling colored fondant. Check out Bakerella for the simple cupcake decorating steps and make them yourself!

I hope you feel inspired to whip up some sweets this valentines day! What do you plan on making for your loved ones?

via Cupcake | Cupcake Decorating for Valentine’s Day | Thoughtfully Simple.

Homemade Hot Fudge in 99 seconds

Posted by Jaime on July 16th, 2010 at 5:39 pm

I’ll never buy hot fudge in a jar again. Making your own from scratch is ridiculously simple to make and less expensive than a gourmet jar of hot fudge.

Since this is actually a recipe for chocolate ganache, you will be able to use it for all kinds of things. You can refrigerate it, scoop it out, and roll it in cocoa powder to make truffles. You can pour it over a cake for a flawlessly glossy icing. You can refrigerate it in a cake pan and slice it for the most sinful chocolate cake you’ve ever had—Endless possibilities!

Homemade Hot Fudge

1/2 cup heavy cream

1 1/4 cups best quality chocolate chips (I used 3/4 cup semisweet and 1/2 cup milk chocolate—Guittard or Ghiradelli work best)

1/2 teaspoon pure vanilla extract

1. In a microwave safe bowl, heat cream to almost boiling, about 60 seconds. Pour in chocolate chips and vanilla. Allow to rest for 35 seconds, or long enough for the chips to start melting. Whisk until chocolate is smooth and glossy.

2. Serve over ice cream immediately, or refrigerate for later. To reheat, microwave on high for 20 seconds at time, stirring after each interval until ganache is smooth wand shiny again.

via Hot Fudge Sauce in 99 seconds.

Like me you may not be a huge football fan however a world cup final involving the country you live in and where your kids where born is definitely worth watching. And when they won – well lets say we celebrated well into the night. Wheyhey!

Football and cake – that’s combination I can handle (me and my cake making friends too!) Look what they have done with our cake topper – you could have fantastic world cup celebrations with these!

Well done Spain – a well deserved win (sorry Holland but there was a lot of dirty play going on!)

If you are football crazy and football mad you too can have your own celebration and get a World Cup Cake or cupcakes – just email me at  info@theicingonthecakespain.com –maybe you want your favourite football team instead –no problem we can do that too, just let us know which team is yours and we can arrange it for you!

Do you have an idea for a cake but not sure who can make it? Well look no further…

Heidi from Heidi Dream Cakes is the bees knees when it comes to making cakes. She can do anything from a Pirate ship to Lightning McQueen, wonderful cupcakes to wedding cakes. If you have an idea but think it can’t be done, ask Heidi and I bet she can do it!

I have tried and fallen in love with her cakes – I can promise you won’t be disappointed. She made me the most delicious lemon cake that I have ever had. My kids loved it too… and they are definite chocolate cake addicts so I thought lemon cake would not be their idea of heaven …but I was so wrong!

Heidi uses our cake toppers to create her fantastic dream cakes! So you can have whatever you want – even a picture of your favourite pooch!

Contact Heidi on 629966002

and view her dream creations at:

http://heididreamcake.blogspot.com/

And as she says the recipe couldn’t be easier. Chocolate Pots de Creme – makes 4 servings

1x 14 ounce can of full fat coconut milk

5 ounces dark chocolate, 70 % cocoa for me

2 Tbsp agave nectar

1/2 tsp vanilla essence

pinch of cinnamon(if you like the stuff)

pinch of nutmeg

- Break the chocolate up into pieces, put it into a food processor along with the agave nectar, vanilla, nutmeg and cinnamon – don’t process it yet! Just wait….- Bring the coconut milk up to a simmer on the stove, and then pour it over the ingredients in the food processor- Blend everything together until smooth and creamy, pour into ramekins or coffee cups if that is all you have, and chill for about 5 hours until firm and creamy. The coconut milk in this dessert  – don’t panic -you can’t even taste it!

via Chocolate Pots de Creme – The Best Dessert in the World « The Voracious Vegan.

Oh I fancy something cakey!! Or even something chocolatey!! Or BOTH! Ever felt like that ? Then this is for you:

This amazing chocolate cake is almost flourless:

200g Good dark chocolate 60-70% cocoa solids

200g unsalted butter

200g sugar

5 medium eggs

1 scant tbsp plain flour

Heat oven to 180*c max!

22cm mould – 22 mins in oven

Melt chocolate & butter in bain marie – cool a little. Add sugar mix well.

Add eggs 1 @ a time

Fold in flour gently – Bake 22 mins max!! ( Keep an eye on it as we know how ovens differ).

Serve with ice cream or cream! Warm or cold!

Amazing

This recipe was from a magazine a few years ago – not sure of lady’s name but she was from Belfast and now lives in France!

Thank you for this amazing cake!

via Almost Flourless Chocolate Cake « Somethingcakey’s Blog « Somethingcakey’s Blog.

Death By Chocolate

Yield: 12 servings.

Ingredients

8 oz (225 g) dark semisweet chocolate (40-50% cocoa)
2/3 cup (140 g) butter
1 cup (210 g) sugar
4 eggs
4 heaped tablespoons (1 dl) all-purpose flour
4 tablespoons unsweetened cocoa powder
1½ teaspoon baking powder or 1 teaspoon baking soda
1 teaspoon vanilla extract
4 tablespoons sour cream

Ingredients for frosting

2/3 cup (1.6 dl) heavy cream or whipping cream
9 oz (260 g) semisweet chocolate (40-50% cocoa)

Method

1. Preheat oven to 350 deg F (Gas mark 4 or 180 deg C).

2. Line a circular 10 inch (25 cm) cake tin (3 inches tall) with grease proof or other non-stick paper and grease the tin. (Please note that the cake will rise to 3 inches and collapse somewhat when cooled. If your cake tin is less than 10 inches wide and 3 inches tall we recommend that you use two cake tins.)

3. Break the chocolate into small pieces and melt it with butter over hot water.

4. Beat the eggs with sugar, mix with flour, cocoa powder, baking powder and vanilla extract.

5. Slowly fold in the melted butter and chocolate and the sour cream.

6. Bake at 350 degrees until a wooden pick inserted in center comes out clean, approximately 40 to 50 minutes (if using 2 cake tins 20-30 minutes may be sufficient).

7. Cool the cake completely. When it has obtained room temperature place it in the refrigerator for at least 30 minutes before removing the cake from the tin (the cake is sticky and difficult to cut when it is warm!) Remove the crusted surface on the top of the cake, and cut in half, horizontally.

Frosting

1. Heat 2/3 cup (1.6 dl) of heavy cream or whipping cream in a sauce pan.

2. Remove from heat, add 9 oz (260 g) of finely chopped dark semisweet chocolate, stir until smooth, and let it cool until in thickens.

3. Use one 1/3 of the frosting between the two layers, 1/3 on top, and the rest around the cake. Put the cake into the fridge for one hour or more to harden the frosting.

4. This cake should have room temperature when served.

Variations

1. You may add 3 tablespoons of rum to the chocolate and butter mixture.

2. You may use your preferred chocolate frosting, or the frostings described for Chocolate Tart or Devil’s Food Cake.

3. You can add chopped walnuts and decorate with whole walnuts for a marvelous nutty treat!

via Death by chocolate – Recipe.

Ever since Christmas if you mentioned to my daughter about her birthday she immediately said that she wants a ‘Hello Kitty’ cake!

So her request was my command. I had chosen a picture for the cake topper but my newly turned 3 year old had other ideas.

She looked through the pictures and decided on another. I was resigned to use this on cupcakes instead, lol. Very demanding these 3 year olds!

These chocolate cupcakes are actually are vegan recipe, egg and milk free, for my friends daughter who is allergic, however all the kids enjoyed them and it meant that she wasn’t left out of the cakey celebrations. Here is the recipe:

INGREDIENTS

1 cup (237 ml) soy milk

1 teaspoon apple cider vinegar

3/4 cup (170g) granulated sugar

1/3 cup (78ml) canola oil

1 teaspoon vanilla extract

1/2 teaspoon almond extract, chocolate extract, or more vanilla extract

1 cup (110g) all-purpose flour

1/3 cup (40g) cocoa powder, Dutch-processed or regular

3/4 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon salt

INSTRUCTIONS

1. Preheat oven to 350°F and line a muffin pan with paper or foil liners.

2. Whisk together the soy milk and vinegar in a large bowl, and set aside for a few minutes to curdle.

Add the sugar, oil, vanilla extract, and other extract, if using, to the soy milk mixture and beat until foamy. In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Add in two batches to wet ingredients and beat until no large lumps remain a few tiny lumps are OK.

3. Pour into liners, filling 3/4 of the way.

Bake 18 to 20 minutes, until a toothpick inserted into the center comes out clean.

Transfer to a cooling rack and let cool completely.

via Basic Vegan Chocolate Cupcake Recipe – CHOW.

My daughter was thrilled with the cake – big, pink and very definitely very Hello Kitty!

Are you in the mood for some divine cupcakes? Me too! And these girls certainly know how to pander to my moods and send me to heaven. The girls at The Cake Company make a range of cakes, cupcakes and tray bakes (and even make a low fat version so you can indulge without guilt – well almost!) 

They can do anything from a small private party to a large corporate event. Their cakes really do taste as good as they look and if you fancy sampling some for yourself head to The Trading Post, Estepona on a Saturday and visit their cake stall. You can even take a box home with you ( if they make it that far – mine never make it out of the car!)

To contact the girls email them on thecakescompany@gmail.com or call 679 33 43 53 and leave a message with your details.