Life is Beautiful

Fashion - "We must never confuse elegance with snobbery." – Yves Saint Laurent

 

Spiced Coffee, Banana & Rum Raisin Cake Bars

 

7 tsp instant coffee powder
40g cocoa powder
200 g sugar
175 g raisins
ca 125 ml rum + 1 shot of rum
ca 125 ml water
 125 g butter
60 g powdered sugar
2 Tbsp Vanilla infused sugar or 1 tsp vanilla essence
2 eggs
1 pinch of salt
1 ripe banana, mashed
1 tsp nutmeg
1 tsp cinnamon
1/2 tsp cardamom
1/4 tsp cloves
250 g flour
1 tsp baking powder

Soak the raisins in the rum. Drain and save all the rum that the raisins couldn´t absorb and add more rum until you reach the 125 ml.

Mix coffee powder, 125 ml of water, sugar, cocoa in a pot and bring to a boil. Add the raisins and let simmer for 15 minutes. Add the spices as it simmers. After the 15 minutes turn of heat and let come to room temperature. 

Preheat your oven to 180 Celsius and prepare a 30 cm square baking pan.
Cream Butter with powdered sugar and vanilla. Add eggs, banana pure, salt and rum.

Combine flour and baking powder and sieve over the wet dough while gently folding it in with your spatula.

Now, slowly add the sirup to your dough.

Pour the batter into your baking dish and bake for 30 minutes.

For a clean cut, let the Rum Raisin Bars cool down a bit as it might crumble when sliced too hot.

cinnamonandcoriander.com

Carrot Cake Roll with Cream Cheese Filling

Ingredients

For the Cake:
• 3/4 cup flour
• 2 tsp. ground cinnamon
• 1 tsp. baking powder
• 1/2 tsp. kosher salt
• 1/2 tsp. ground ginger
• 1/4 tsp. ground nutmeg
• 1/8 tsp. ground cloves
• 3 large eggs
• 1/2 cup granulated sugar
• 2 tbsp. vegetable oil
• 1 tsp. pure vanilla extract
• 3 medium carrots, shredded
For the Filling:
• 1 cup confectioners sugar
• 1 (8 oz.) package cream cheese, softened
• 6 tbsp. salted butter, softened
• 1 tsp. pure vanilla extract
For the Glaze Drizzle:
• 3 cups confectioners sugar
• 1/2 teaspoon vanilla extract
• 10-11 tbsp. milk

Instructions

1. Preheat oven to 375 degrees F and line a 15 x 10 inch jelly roll pan with parchment paper, leaving a little overhang on each side.
2. In a medium bowl, combine flour, cinnamon, baking powder, salt, ginger, nutmeg, and cloves and whisk.
3. In a large bowl, combine eggs and sugar and whisk until combined.
4. Add vegetable oil, vanilla extract, and carrots and mix again until combined.
5. Pour the dry ingredients into the large bowl and fold to combine.
6. Stir batter just until combined. Pour batter into the jelly roll pan and spread into an even layer. Bake for 12 minutes and remove the cake from the pan using the overhang on the sides.
7. Lay cake on a large wood cutting board and gently roll the cake lengthwise.
8. Carefully transfer the cake to a cooling rack and let cool completely.
To prepare the filling,
9. combine confectioners sugar, cream cheese, butter, and vanilla extract in a medium bowl and whisk until smooth and creamy.
10. Carefully unroll the cake and spread the filling onto the cake, allowing for a small gap on all edges.
11. Reroll the cake and wrap it tightly with plastic cling wrap.
12. Chill in the fridge for 1 hour before serving.
13. When ready to serve, combine the glaze ingredients in a mixing bowl and whisk until smooth. Drizzle over the cake and slices.

myincrediblerecipes.com
 

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ADORABLE TEDDY BEARS

 

Ageless Dailies: Finding Myself at 50 - Elisa