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By Susan, on October 27th, 2010  Finally, Mangoes are here! Summer is my favorite time of year for fruit, the main reason being ‘Mangoes’. I have been eating them for weeks now. Every Sunday I wake up with excitement at the prospect of buying more Mangoes and I quickly get dressed and head down to the local produce market for some reasonably priced Mangoes. I bought a whole tray of them last Sunday and have been savoring every one.
I have had this recipe in mind to try for the last couple of years. This sounds like a long time but keep in mind it does involve a seasonal fruit. This cake is a fruity take on the Italian dessert Tiramisu, it is a quick and easy non-bake cake and looks sensational. I would urge you to definitely make the Raspberry Sauce – it is heavenly and complements the other flavors fabulously.
Mangomisu with Raspberry Sauce
Ingredients
For the cake:
- 500g mascarpone cheese
- 600ml thickened cream
- 1/3 cup icing (confectioners) sugar
- 2 egg yolks
- 1 vanilla bean, split, seeds scraped
- 1/2 cup Grand Marnier
- Juice of 3 oranges
- 300g (11 oz) savoiardi (sponge finger biscuits)
- 3 large or 4 medium mangoes, flesh sliced 1cm (1/4inch) think
For the Raspberry Sauce:
- 1/4 cup icing (confectioners) sugar
- 250g fresh or frozen raspberries (thawed)
- Juice of 1 lemon
Method
- Line the base of a 22cm spring form cake pan with plastic wrap or baking paper.
- Place mascarpone, thickened cream, icing sugar, egg yolks and vanilla seeds in a large bowl. Beat with an electric hand beater on high until thick and well combined.
- Combine the Grand Marnier and orange juice in a separate bowl. Dip half the sponge fingers into the orange mixture and layer in the base of the cake pan. Spread half of the mascarpone mixture over the sponge fingers and top with half the sliced mango. Repeat the process, taking care to arrange the mango slices on top decoratively.
- Cover the cake and chill for 2 hours or until firm.
- For the raspberry sauce: place all the ingredients in a blender or food processor and blend until smooth. Chill until ready to serve.
- To serve: carefully remove the sides and bake of the cake pan and transfer the Mangomisu to a platter, slice and serve with raspberry sauce.
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By Susan, on October 24th, 2010 I seem to be going coconut crazy! Coconut chocolates, Coconut cupcakes …… I wonder if Coconut marshmallows would work?
I made these Coconut Vanilla Cupcakes for a baby shower and topped them off with a green butter cream using a Wilton ‘grass and hair’ icing tip and lady bug chocolates. The grass was really effective and looked great. However, if you want even more coconut flavour sprinkle some shredded coconut on top 
These cupcakes are easily made Dairy free by substituting the butter for a Dairy free margarine. The butter quantity is so little you can’t even tell. Of coarse the butter cream frosting won’t be suitable but this is easily fixed! Just use an icing sugar and water combination, lightly ice over and sprinkle with coconut.
Coconut Vanilla Cupcakes
Recipe adapted from aww.ninemsn.com.au
Makes 10
Ingredients
- 40g (1.5oz) unsalted butter
- 1/2 cup caster sugar
- 1/2 tsp vanilla extract
- 1 egg
- 1 1/2 cups self raising flour
- 3/4 cup coconut milk
- 1/2 cup shredded coconut
Method
- Preheat the oven to 160c (320f) and line 10 holes of a muffin tin with paper cups.
- With an electric hand mixer cream butter, sugar and vanilla in a medium bowl until light, fluffy and well combined. Add egg and beat until combined.
- Stir in half the sifted flour then half the coconut milk, then repeat with remaining flour and coconut.
- Fold in shredded coconut.
- Spoon the mixture into prepared cases. Bake for about 15 minutes or until golden brown and a skewer inserted comes out clean.
- Remove from pan and cool on wire rack. Top with frosting when completely cool.
Buttercream Icing
Enough icing for 1 cake or 12 cupcakes
Recipe adapted from allrecipes.com
Ingredients
- 1/2 cup unsalted butter, softened
- 1 1/2 teaspoons vanilla extract
- 2 cups icing (confectioners) sugar, sifted
- 2 tablespoons coconut milk
- 3 drops food coloring, or as needed (optional)
Method
- Cream room temperature butter with a hand mixer until smooth and fluffy. Gradually beat in icing sugar until fully incorporated. Beat in vanilla extract.
- Pour in milk and beat for an additional 3-4 minutes. Add food coloring, if using, and beat for thirty seconds until smooth or until desired color is reached
- Top cupcakes.
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By Susan, on October 22nd, 2010 Yum Yum Yum…. these became an instant favorite of mine and I can assure you they will be accompanying every pizza night from now on. You can cut down the cheese for an even healthier version but I wouldn’t get rid of it altogether. The cheese adds flavor, creaminess and moisture to the spinach filling.
I made them with whole wheat pizza dough but if you are really adverse to whole wheat you can make them with white pizza dough. As mentioned on my earlier pizza post, the whole wheat contributes to the combination of textures and flavours and certainly does not detract from the scrumptiousness of this delightful side dish. So delightful I’m submitting it to Yeastspotting!
Scrumptious Spinach Calzones
Original creation by myfoodobsession.com
Makes 4 calzones
Ingredients
For the Spinach filling:
- 250g (9oz) frozen chopped spinach, thawed and squeezed to remove excess liquid
- 2 eggs, beaten
- 250g (9oz) ricotta Cheese
- 1 1/2 cups of mozzarella cheese, grated
- 1/2 cup parmesan cheese, finely grated
- 1/2 cup feta cheese, crumbled
- 2 – 3tbs fresh mixed chopped herbs: I used parsley, basil, rosemary, sage, oregano, mint and thyme. I love fresh herbs, so I added more rather then less.
- Salt and pepper to taste
For the bread machine dough (enough for 4 calzones)
Method
- Start the pizza dough in a bread machine as per recipe.
- Preheat oven to 200c (400f) and line 2 flat cookie baking trays with baking paper.
- In a large bowl combine all the ingredients for the filling and stir to combine well.
- Grab a large handful of the finished dough and with a rolling pin, roll out to a 25cm (10inch) circle. (The dough should be about 1/2 cm or 1/4 inch thick.)
- Divide the filling into 4 and spoon 1/4 of the mixture into the circle. Brush half of the edge with the extra beaten egg, then fold over dough to form a semi-circle shape and seal the edge.
- Cut 2 small air holes in the top of the calzone (this helps prevent the calzone from bursting open during baking) then brush the top with beaten egg and place on the prepared baking trays.
- Assemble 3 more calzones following steps 4 – 6.
- Bake in the oven for 20 – 30 minutes until golden. Enjoy!
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By Susan, on October 21st, 2010 Confectionery / Candy Bar / Chocolate Bar… whatever you choose to say, I love them all!! One of the first things I do when visiting a new country is pop down to a corner store and check out the chocolate bar selection. I must say, we have a pretty good selection here is Australia but I am always fascinated by the range in the USA and how you can find different bars on the east coast to the west coast. (Although I do think there is an excessive amount of peanut butter and chocolate combinations.)
I was in candy bar heaven when my husband and I stumbled across ’Dylan’s Candy Shop’ in New York. Two whole floors of confectionery! Not only did they stock a great range of US bars but they had a fair selection of international bars too.
So what is my favorite candy / chocolate bar? Hmmm…. that is a tough one! Well, I’m always up for some plain M&M’s (I know what your thinking…. Plain?? who likes Plain?? Well I DO!!) The Aussie bar ‘Twirl’ is also a favorite along with any kind of soft fondant center. From the USA – I love anything ‘Godiva’ but who doesn’t?! From the UK – Marks and Spencer’s frozen dried chocolate coated berries, admittedly they are a little bizarre but I couldn’t stop thinking about them for weeks after first trying them. (I would move to the UK just for Marks & Spencer! LOL)
My husbands favorite USA bars were the ‘Almond Joy’ and ‘Mounds’. We don’t get Hershey’s here in OZ but we do have ‘Bounty’. All three have flaky coconut centers coated in chocolate, Almond Joy also has almonds which is always a nice addition.
So here it is, a home made version of the Bounty / Mounds / Almond Joy. Everyone who tried these loved them… my Dad hasn’t been able to stop talking about them so I have promised to make him his very own batch this weekend 
Coconut Almond Chocolate Bars
(see below for Cherry Variation)
Recipe adapted from Epicurious
Makes heaps!
Ingredients
- 200ml (7 fl oz) sweetended condensed milk
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- 2 cups icing (confectioners) sugar, sifted
- 225g (8 oz) sweetened moist flaked coconut or shredded coconut
- 175g (6oz) desiccated coconut
- 1/2 cup whole almonds, toasted (optional)
- 450g (16 oz ) dark chocolate suitable for coating
Method
- Line a 23cm x 33cm (9 x13-inch) slice pan with baking paper.
- Combine condensed milk, vanilla extract, and salt in a bowl.
- Add icing sugar 1 cup at a time and stir with a wooden spoon until fully incorporated.
- Add coconut and stir until combined.
- Pour the mixture into the baking pan and press it into an even layer. Then press the almonds into the mixture in even rows. Chill candy in refrigerator until firm, about 1 hour.
- Using a sharp chef’s knife, cut the candy into small rectangles.
- Line a cookie tray with baking paper.
- Melt the chocolate and dip the bars into the chocolate, covering completely, and place them on the prepared tray.
- Refrigerate for 30 minutes or until the chocolate has set.
Edit: 24/10/10: Cherry Variation
This version was DELICIOUS! During step 5 of the above recipe I pressed glace cherries into the coconut mixture instead of the almonds.
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By Susan, on October 13th, 2010 I was shocked when my husband declared this to be his new favorite pizza but when he ate 7 pieces in a row for lunch I had no doubt he was telling the truth! LOL
It is a pretty tasty pizza and includes one of my all time favorite pizza toppings – potato. I went for a whole wheat pizza base this time and I can honestly tell you, I’m not going back to tasteless white flour bases. The whole wheat adds additional flavour and a wonderful texture which works so well for a pizza base.
Chicken & Potato Pizza
Original creation by myfoodobsession.com
Enough topping for 2 pizzas (see below for pizza dough recipe)
Ingredients
- 1 chicken breast, diced
- 1tbs of madras curry paste
- 2 potatoes, peeled and diced into small cubes
- 1tsp fresh rosemary, chopped finely
- 2tbs of olive oil
- 100g (3oz) mushrooms, sliced
- 3-4 spring onions (scallions) sliced
- 200g (7oz) ready made pizza sauce
- 1 cup grated mozzarella cheese
- 2tbs fresh, chopped mixed herbs
- 3tbs sour cream
- 3tbs sweet chili sauce
- salt and pepper to taste
Method
- Preheat oven to 200c (400f).
- In a small bowl, mix potato cubes, rosemary, 1tbs olive oil, salt and pepper. Spread out on a small baking tray and bake for 20 minutes or until tender.
- Heat remaining 1tbs of oil in a small fry pan over medium – high heat. Add chicken breast and curry paste and cook, stirring occasionally until cooked, set aside.
- Roll out 2 x 30cm (12inch) pizza bases and spread over with pizza sauce.
- Evenly place mushroom, spring onion, potato, and chicken on top of pizza sauce.
- Sprinkle with mozzarella cheese, then mixed herbs and bake for 20 minutes or until base is slightly crispy.
- Drizzle sour cream and sweet chili sauce over pizzas, slice and serve!
Bread Machine Whole Wheat Pizza Dough
Recipe adapted from allrecipes.com
Enough pizza dough for 3 large pizzas or 2 medium pizzas and 2 calzones
Ingredients
- 1 1/2 cups of luke warm water
- 1tbs of olive oil
- 3 1/2 cups of whole wheat flour
- 1tbs dry active yeast
- 1tsp white sugar
- 1tsp salt
Method
- Place all the ingredients for the dough in the pan of a bread machine, in the order listed above (or as suggested by the manufacturer) and select the dough cycle.
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By Susan, on October 13th, 2010 Yay! All the planting is finally finished! Planting almost 80 plants in 40 Styrofoam boxes can really take up some time I was able to pick all the boxes up for free by popping down to my local fruit and vegetable flea market 3 Sundays in a row, so not only am I trying to be as self sustainable as possible – I am also recycling!
I decided to line the boxes first with a couple of sheets of newspaper. I figured this would prevent the soil from falling out of the bottom holes and yet still allow drainage. I had the whole process down pat by the end of it:
Step 1: Line the box with 2 sheets of newspaper
Step 2: Fill half of the box with potting mix
Step 3: Sprinkle over a couple of handfuls of cow’s manure
Step 4: Fill the box to the top with potting mix
Step 5: Plant 1 – 2 seedlings in each box
Step 6: Sprinkle a handful of pellet vegetable fertilizer around the seedlings
Step 7: Spread a few handfuls of mulch / straw around seedlings
Step 8: Water well
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By Susan, on October 11th, 2010 Ahh… the joy of cupcakes! And what better way to enjoy them then at a baby shower for an eagerly anticipated little baby girl!
Decorating cakes, cupcakes and cookies for kids, in my opinion has to be the best kind of decorating. You can have so much fun and the themes are limitless: pirates, fairies, bugs, bright colours and cuddly teddy bears, just to name a few.
I have 2 1/2 baby nieces now so my cupcake decorating days have only just begun and I’m excited! Of course, you can frost these cupcakes with any kind of frosting, but I went for the classic banana chocolate combo and finished off with a brown and pink teddy bear theme.
Banana Cupcakes
Recipe adapted from allrecipe.com
Ingredients
- 1/2 cup unsalted butter
- 1 1/2 cups sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup mashed ripe bananas
- 1/4 cup buttermilk
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
Method
- Pre-heat oven to 180c (350f) and line 18 muffin tin holes with paper cases.
- In a large mixing bowl, cream butter and sugar. Add the eggs, one at a time and beat until well incorporated.
- Stir in vanilla extract, bananas and buttermilk.
- Combine the flour, baking powder, baking soda and salt in a separate bowl; fold in one third of the flour mixture to the banana mixture at a time.
- Fill the paper cups two-thirds full.
- Bake for 15-20 minutes or until a skewer comes out clean. Transfer to a wire rack to cool completely, then frost cupcakes.
Chocolate Fudge Frosting recipe here.
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By Susan, on October 6th, 2010 A family favorite – my Husband’s family has been making this dip for years and it still goes down well at parties. I love a good dip recipe, the store bought dips are “meh” okay… I guess. Occasionally I come across one I like – they can taste so processed and plastic like at times. For me, a good dip recipe is worth it’s weight in gold!
I like my food spicy these days, so I added a whole bunch of Chili sauce to give this dip a kick. Of course, the extra heat is optional.. so if it isn’t your thing just leave it out 
Gherkin Dip
Ingredients:
- 1 bottle (26o0g / 9oz) of gherkin relish
- 1 can (250ml / 8.5fl oz) of Nestle reduced fat cream
- 1 1/3 cup of grated cheese
- 1/2 small red onion chopped finely
- A few drops of Tabasco sauce (or alot if you like some heat)
Method:
Combine ingredients. Serve with crackers or chips.
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Coconut Cake
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