YumWith enough cookies, muffins and cakes for an all-day afternoon tea Yum has a sweet treat for all occasions. With more than 30 recipes from Strawberry Cheesecake Muffins and Chocolate Peanut Squares these tantalising treats will be the perfect sweet pick-me-up! With clear instructions and a photograph of each recipe you will be whipping up something sweet in no time. Available from the Minis series: |
Contents
| 2 | |
| 5 | |
| 6 | |
Individual sticky date cakes | 9 |
Orangescented date crescents | 10 |
Chocolate mud cake | 13 |
Macadamia and white chocolate cookies | 14 |
Individual white chocolate chip cakes | 33 |
Strawberry cheesecake muffins | 42 |
Pecan and coffee biscotti | 45 |
Mini éclairs | 46 |
Lemon meringue muffins | 49 |
Choc chip cookies | 50 |
White chocolate cheesecakes with mixed berries | 53 |
Chocolate hazelnut friands | 54 |
Passionfruit melting moments | 57 |
Pecan brownies | 34 |
Lemon stars | 37 |
Mini mango cakes with lime syrup | 38 |
Crackle cookies | 41 |
Baby coffee and walnut sour cream cakes | 58 |
Chocolate peanut squares | 61 |
Blueberry muffins | 62 |
Common terms and phrases
½ cup 20 minutes add the egg Bake for 20 baking paper baking trays Beat the butter bicarbonate of soda biscotti bowl doesn't touch butter and sugar cakes caster sugar centre chocolate bits chips cocoa powder coffee comes out clean cream cheese dark chocolate electric beaters flour 30 g fold food processor g 1 cup g ½ g 42 oz ganache golden syrup hazelnuts heatproof bowl icing confectioner's icing sugar large bowl lemon lemon curd lightly beaten lightly golden Lightly grease line two baking low heat mixture ml 1 cup muffin holes orange zest Passionfruit plain all-purpose Preheat the oven remaining sugar roughly chopped self-raising flour self-raising flour 60 Sift the flour sifted flour smooth soft brown sugar softened 185 g stir over low strawberries sugar 1 teaspoon sugar 2 eggs tablespoons teaspoon baking powder teaspoon vanilla essence trays with baking unsalted butter white chocolate wire rack
Popular passages
Page 62 - Grease or brush two trays of six 125 ml (1/2 cup) muffin holes with melted butter or oil. Sift the flour and baking powder into a large bowl. Stir in the sugar and make a well in the centre. Add the combined melted butter, eggs and milk all at once, and fold until just combined. Do not overmix — the batter should look quite lumpy. Fold in the blueberries. Spoon the batter into the prepared tin. Bake for 20 minutes, or until golden brown. Cool on a wire rack. Makes 12...
Page 34 - Stand, stirring occasionally, until melted. Cool slightly. Beat the butter, sugar and vanilla with electric beaters until thick and creamy. Beat in the eggs one at a time, beating well after each addition. Stir in the chocolate.
Page 6 - Brush a tray of madeleine moulds with melted butter and coat with flour, then tap the tray to remove the excess flour. Whisk the eggs and sugar until the mixture is thick and pale and the whisk leaves a trail when lifted. Gently fold in the flour, then the melted butter and grated lemon and orange zest. Spoon into the moulds, leaving a little room for rising. Bake for 12 minutes (small madeleines will only need 7 minutes), or until very lightly golden and springy to the touch.
Page 33 - Drain the pineapple and reserve 80 ml (V3 cup) of the juice. Cut the pineapple rings in half and arrange on the base. Beat the extra butter and the caster sugar with electric beaters until light and creamy. Gradually add the egg, beating well after each addition. Add the vanilla essence and beat until combined. Fold in the flour alternately with the reserved juice, using a metal spoon. Spoon the mixture evenly over the pineapple and smooth the surface. Bake for 35-40 minutes, or until a skewer comes...
Page 46 - ... dark chocolate, melted (see page 390) Preheat the oven to 200°C (400°F/ Gas 6) and line two baking trays with baking paper. Put the butter in a pan with 250 ml (1 cup) water. Stir over low heat until melted. Bring to the boil, then remove from the heat and add all the flour. Beat with a wooden spoon until smooth. Return to the heat and beat for 2 minutes, or until the mixture forms a ball and leaves the side of the pan. Remove from the heat and transfer to a bowl. Cool for 5 minutes. Add the...
Page 2 - ... seconds. Add the butter and pulse until the mixture resembles fine breadcrumbs. Add the eggs and process until it comes together. Transfer the dough to a floured surface and knead in the hazelnuts and zest. Divide into two portions and, using floured hands, shape each into a log about 20 cm (8 in) long. Place on the baking trays and sprinkle with the extra sugar.
Page 38 - To make the syrup, put the lime juice, the remaining sugar and 125 ml (4 fl oz/V2 cup) of water in a small saucepan and stir over low heat until the sugar dissolves. lncrease the heat and simmer for 10 minutes. Pierce holes in each cake with a skewer. Drizzle the syrup over the top and allow to stand for 5 minutes to soak up the liquid. Turn out and serve.
Page 45 - ... Place the logs on the baking trays and sprinkle with the extra sugar. Press the top of each log down gently to make an oval. Bake for 35 minutes, or until golden. Remove and set aside to cool for about 20 minutes. Reduce the oven temperature to 170°C (325°F/Gas 3). Cut the logs into 1 cm (1/2 in) slices.
Page 14 - ... and chocolate, and mix well. Refrigerate for 30 minutes. Preheat the oven to 180°C (350°F/Gas 4). Grease and line two baking trays. Form rounded tablespoons of the mixture into balls and place on the baking trays, pressing the mixture together with your fingertips if it is crumbly. Bake for 12-15 minutes, or until golden. Cool slightly on the trays, then transfer to a wire rack. Makes about 25 Variation: Dark chocolate bits can be used instead of white chocolate.
Page 49 - Bake for 15 minutes — the muffins will only rise a little. (Leave the oven on.) Cool the muffins in the tin for 10 minutes, then loosen with a knife but leave in the tin. Hollow out the centre of each muffin with a melon bailer. Fill a piping bag with the lemon curd and fill the centre of each muffin. Whisk the egg whites in a clean, dry bowl until firm peaks form. Add a quarter of the remaining sugar at a time, beating well after each addition until firm peaks form. Put a heaped tablespoon of...