Roasted Mango Rum Buttermilk Ice Cream

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I don’t usually look up mango recipes online, but whenever I have a lot of one particular fruit in my fridge then I try to come up with a new recipe that brings out its natural flavors. I made a marvelous Mango Lime Curd spread two weeks ago, so I decided to go in another direction and make a boozy tropical ice cream that reminds me of frozen summer cocktails on the beach.

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The process of roasting the fruit at the beginning of the recipe reduces its water content and caramelizes its natural sugars, therefore packing in an intense mango flavor. I also added a generous amount of rum in the ice cream base because alcohol lowers the freezing point and keeps the ice cream very creamy and easy to scoop without any ice crystals. The result is a rich, luscious, and incredibly addicting mango rum ice cream that is nearly impossible to just have just one spoonful.

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What I love about this recipe is that you can substitute the mangoes with any other seasonal fruit like cherries, peaches, blueberries, strawberries or apricots.
Recipe adapted from Sweeter off the Vine: Fruit desserts for every season.

Ingredients:
1.5 pound (700g) peeled and sliced mangoes
1/3 cup (75g) granulated sugar
1½ Tbs rum

2 Tbs light honey
1/4 cup rum
1 tsp lemon juice

1 cup (240ml) buttermilk*
1/2 cup (120ml) heavy cream
1 tsp vanilla extract

*Substitute by combining 1 cup milk with 1 Tbs of lemon juice or white vinegar. Let stand for 10 minutes until thickened.

Directions:
• Pre-heat oven to 400°C (200°F). Line a baking sheet with parchment paper.
• In a small bowl, toss the mango slices with the sugar and rum, and transfer to the lined baking sheet.
• Bake the mangoes for 40 minutes, until bubbling. Take out of the oven and let it cool to room temperature.
• Transfer the mixture to a food processor or blender with the honey, rum, and lemon juice. Blend until smooth, and pass the mixture through a fine-mesh sieve over a large bowl to remove any fibers.
• Stir in the buttermilk, heavy cream, and vanilla extract then chill the mixture for 4-12 hours in the fridge. When the mixture is cold, freeze in an ice cream maker according to the manufacturer’s instructions.
• Transfer to a freezer safe container, cover, and freeze until firm – at least 5 hours. Keeps for 5-7 days.

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Apple Rum Raisin Walnut Loaf

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Freshly ground cinnamon, apple cider, dried fruits, roasted nuts, spiced rum. That’s the lovely smell of Fall and damn it is GOOD.

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I’m kicking off fall baking season with the classic Apple Rum Raisin Walnut Loaf. It is one of my favorite cakes, and seriously the reason why I love fall. It is an unbelievably moist cake swirled with cinnamon coated apples, crunchy walnuts, and bursts of rum soaked raisins. In other words, pure happiness.

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Now that the weather is cooling down and the colors of the leaves are changing, the best thing for you to do is to bake this loaf and fill your apartment with a cozy autumnal smell. Then cuddle up on the couch and enjoy a hearty piece of cake while sipping some tea or coffee. Nothing gets me more excited than baked good– I hope you do too!

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On a side note, you can follow me on Facebook and Instagram for the latest updates (don’t forget to let me know if you have any recipe requests!).

Ingredients:

100g (2/3 cup) dried raisins
75ml (1/4 cup) Rum or Orange Liqueur
300g (2 ¼ cup) all purpose flour, sifted
2 teaspoon ground cinnamon
1½ teaspoons bicarbonate of soda
1 teaspoon baking powder
150ml (1/2 cup+2 tablespoons) walnut oil or vegetable oil
170g (3/4 cup) caster sugar
2 large eggs, room temperature
400g (about 3 medium) apples, peeled and cut into small cubes
Zest of 1 lemon
100g (1 cup) chopped walnuts

Directions:

1. Bring to a boil the dried raisins and rum in a small saucepan, remove from the heat and set aside to cool.
2. Preheat the oven to 340°F (170°C).
3. Grease and line a 18×9 cm (3.5″ x 7.5″) loaf cake pan.
4. In a medium bowl, sift the flour, cinnamon, bicarbonate of soda, and baking powder and set aside.
5. In a large bowl beat together the oil and the sugar with a hand mixer. Add the eggs one at a time and mix well after each addition.
6. Add the sifted ingredients and beat just until incorporated. Fold in the raisins, apples, lemon zest, and walnuts with a spatula.
7. Pour the batter into the prepared loaf pan and level the top with a spatula.
8. Bake for 90 minutes or until a skewer inserted into the center of the cake comes out clean.
9. Let cool for 15 minutes then turn onto a wire rack.

Bittersweet Chocolate Cointreau Cupcakes

Bittersweet Chocolate Cupcakes Brownie Box

I had many requests to post a chocolate cupcake recipe– so here it is! After trying three or four recipes this year, this one instantly became my favorite chocolate treat and I didn’t look up another recipe again.

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The cupcakes are moist, light, and moderately sweet with a refined taste and texture. Typical chocolate buttercream frostings are heavy with butter and sickly sweet, but this whipped ganache frosting is a winner. It’s actually THE reason why these cupcakes are so successful: it’s almost mousse-like and flavored with orange liqueur which enhances the intense chocolate flavor (hey–a little booze won’t hurt!). You can also substitute it with rum, brandy, vanilla extract, or omit it completely.

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bain marie
ganache

Start with melting the butter and dark chocolate chips in a heatproof bowl over a saucepan with simmering water. Add sugar, eggs, and water and mix until homogeneous.

dry ingredients

Sift the cocoa powder and the flour in a bowl, and pour in the chocolate mixture.

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Divide the mixture evenly among cupcake liners, about 3/4 full.

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Bake until a skewer comes out clean when inserted into the center of a cake.

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Make the chocolate ganache and refrigerate for an hour or until it reaches a “spoonable” consistency.

whipped ganache

Whip it with a whisk or a stand mixer. Note: Make sure the ganache is chilled well before whipping.

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And finally pipe ganache onto cupcakes!

Makes ≈ 22 cupcakes.
Preparation time: An hour and a half (with ganache frosting). Baking Time: 20-25 minutes.

Ingredients:
(Adapted from Cupcakes, a fine selection of sweet treats)
Cakes

150 g (5½ oz, 2/3 cups) unsalted butter, chopped
200g (7 oz, 1½ cup) dark chocolate chips
285 g (10 oz, 1¼ cup) caster sugar
2 large eggs, room temperature, lightly beaten
185 ml (6 fl oz, 3/4 cup) water, room temperature
185 g (6½ oz, 1½ cup) self-raising flour (check substitute here)
30 g (1 oz, 1/4 cup) unsweetened cocoa powder

Frosting (Whipped Ganache)
200 ml (6½ fl oz, 3/4 cup) cream
250 g (9 oz) bittersweet chocolate, chopped
Optional: 1½ tablespoons Cointreau (orange-flavored liqueur) – Or Rum, Brandy, Vanilla extract.

Directions:
1. Preheat the oven to 160°C (315°F/Gas 2-3)
2. Line standard muffin holes with paper cases.
3. Place the butter and chocolate chips in a small heatproof bowl. Sit the bowl over a saucepan of simmering water, making sure the bowl doesn’t touch the water.
4. Stir the chocolate constantly until it is melted.
5. Add sugar, eggs, and water to the melted chocolate mixture. Mix well.
5. Sift the flour and cocoa into a large bowl.
7. Pour in chocolate mixture and stir until well combined.
8. Divide the mixture evenly among the case (3/4 full).
9. Bake for 20-25 minutes or until a skewer comes out clean when inserted into the center of a cake.
10. Cool for 5 minutes, then transfer onto a wire rack to cool.

Making the Whipped Ganache:
1. Finely chop the chocolate. Place in a large mixing bowl.
2. Heat the heavy cream in a saucepan until it comes to a boil.
3. Pour the hot cream over the chocolate and let it sit for 30 seconds. Then slowly whisk until smooth and shiny.
4. Add Cointreau (or optional flavoring) and mix until fully incorporated.
5. Cover the mixing bowl with plastic wrap and refrigerate for 1 hour– or until the mixture is at a “spoonable” consistency.
6. Whip mixture with a whisk or the beater attachment of your mixer for 1-2 minutes on medium speed until stiff peaks form.
8. Pipe chocolate ganache onto cupcakes.

Strawberries and Cream Sponge Cake

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My sister turned 25 this past weekend and she came all the way from Switzerland to celebrate her birthday with friends and family. And what was I supposed to do the day before her birthday? Oh yes. Bake my first layered cake. Did you think that I was going to let my mother buy a cake from a patisserie?

I always bake vanilla or chocolate cakes for birthdays, so I decided to try something completely new. I found this gorgeous Strawberry Shortcake recipe at The Candid Appetite. I must admit, I really enjoyed looking (gawking) at the step-by-step pictures. They were really helpful in understanding the process of whipping up the cake batter, baking it into two separate pans, making the syrup, then perfectly assembling the cake with whipped cream and strawberries. I read the whole post twice and I thought– hey this is easy, the cake will be done in no time! Well it was not that drama free. It took me about 4 hours to finish everything, but then again it is my first time baking a layered cake that I’ve never tested before– for a birthday party. I only had this one chance to make it perfect. You see, I don’t have all the equipments: just one mixing bowl, and one 23 cm (9 inch) cake pan. So I had to clean the mixing bowl about 3 times and bake the cake batter in two separate batches…  It’s definitely easier to have all the baking equipments and your ingredients ready before starting.

The sponge cakes required beating the egg whites until stiff peaks form then folding them into a sugar/egg yolk mixture. I’m so happy that they came out beautifully on my first try! Next, I had to evenly brush the Rum Syrup on the baked cakes. It might seem like a lot of syrup at first, but it really gives the cake a great flavor, so don’t skip this step! For the whipped cream, I put my metal whisk in the freezer for 15 minutes to make sure that the cold cream will whip up perfectly. Then I swathed the sponge cakes with dollops of whipped cream and slices of deep red strawberries. I finished it all off with more strawberries at the top (you can also add sliced almonds on the sides of the cake). Yum. It’s a really light and slightly sweet cake, perfect for the spring season!

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No birthday should pass without a fine bottle of champagne (Not bad huh?).
I thought it would be nice to share with you all a few pictures of the cake.

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Ingredients: (adapted from The Candid Appetite)

Sponge Cakes (yields two 23 cm-9 inch cakes)

  • 6 large eggs, at room temperature, separated
  • 1 cup (200 gr) granulated sugar
  • 1/4 cup (60 ml) water, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup (140 gr) cake flour, sifted (I used a substitute here)
  • 1/4 teaspoon salt
  • About 4 cups (600 gr) of fresh strawberries, rinsed and sliced (reserve 8 whole berries for the top)
  • 2 cups (90 gr) sliced almonds for decoration (optional)

Directions:

  1. Preheat oven at 160 degrees Celsius (325 F)
  2. Separate the eggs into two mixing bowls.
  3. Start by beating the egg yolks until very thick and lemon colored.
  4. Beat in sugar gradually.
  5. Add water and vanilla extract.
  6. Mix in the sifted cake flour/ or its substitute (above)
  7. In another bowl, beat egg whites until frothy. Then add salt. Beat mixture until whites form stiff peaks.
  8. Fold the whipped egg whites mixture into yolk mixture, carefully, so as to not deflate the egg whites. Do not over-mix.
  9. Pour the batter into two 23 cm / 9 inch pans lined with parchment paper.
  10. Bake for 55-60 minutes, or until golden brown and a toothpick inserted in the middle comes out clean.
  11. Allow the cakes to cool on a cooling rack, then invert the cakes.
  12. Place one of the layers on a serving plate or stand. Brush on the Rum Syrup (recipe follows) evenly and heavily onto the first layer. Dollop with a spoonful of the whipped cream (recipe follows) and spread evenly over the cake layer. Arrange the strawberry slices over the cream. Top with another spoonful of cream and spread once again.
  13. Top with the second layer of sponge cake, and brush with more of the Rum Syrup. Place a large dollop of the whipped cream. Spread out evenly over the top. Using an offset spatula cover the cake completely with the whipped cream. Smooth it out, removing any excess cream.
  14. Cover the sides of the cake with the sliced almonds. Arrange reserved strawberries at top of cake. Store in the fridge.

Rum Syrup (yields 1 cup)

  • 1 cup water (250 ml)
  • 1 cup sugar (200 gr)
  • 1/4 cup rum (60 ml)
  1. In a medium saucepan, combine sugar and the water over medium-high heat.
  2. Cook, stirring, until the sugar dissolves. Continue cooking, without stirring, until mixture reaches a boil.
  3. Reduce heat to a simmer, and cook 5 minutes more.
  4. Remove pan from heat, and stir in rum.
  5. Let cool to room temperature. Once it has cooled completely, the syrup can be stored in an airtight container in the refrigerator for up to one month.

Whipped Cream (yields 3 cups)

  • 3 cups (750 ml) very cold heavy cream
  • 1/2 cup (80 gr) powdered sugar
  • 1 teaspoon vanilla extract
  1. In a large mixing bowl, pour the heavy cream and mix on low-medium speed for several minutes.
  2. Once the cream has frothed and slightly thickened, add the sugar and vanilla.
  3. Continue to whip on medium-high until soft peaks form. Don’t over mix or the cream will turn buttery.