Category Archives: Cake

Upside Down Pecan Carrot Cake Pampered Chef Recipe

This is a new recipe which came with the ‘baby’ Rockcrok.  I have eaten it once before but not actually made it – until last night’s Pampered Chef party.  Well, I still didn’t actually make it – the guests did! – but I helped out here and there and saw just how easy it was.  The thing which impressed me the most was how easily it dropped out of the Rockcrok when I turned it out.  It just came straight out, absolutely no encouragement needed!!  Plus it tasted absolutely fab, not at all rubbery like some microwave cakes can be.  LOVED it!  Make it – you won’t regret it.

Upside Down Pecan Carrot Cake.  Beautiful!

Upside Down Pecan Carrot Cake. Beautiful!

Ingredients

50g Butter
175g dark soft brown sugar
2 tbsp water
100g pecan halves
200g trimmed and peeled carrots
150g self raising flour
1 tsp baking powder
2 tsp ground cinnamon
1/2 tsp ground mixed spice
Finely grated zest of 1 orange
2 eggs
150ml sunflower oil

Method

  1. Add butter, 50g of the sugar and water to Rockcrok Casserole (1.9l).
  2. Put onto the hob on medium heat for 3-5mins or until sugar is dissolved and mixture begins to bubble, stirring
continuously using Small Mix ‘N Scraper. Remove from heat and cool for 2 minutes.
  3. Starting on the outside edge of the Casserole, carefully place about 85g of the pecans upside down, close together in a circular pattern, in brown sugar mixture. Set aside.
  4. Coarsely chop remaining pecans in Food Chopper. Set aside.
  5. Peel carrots using Vegetable Peeler and trim ends off using Paring Knife. Grate carrots using Adjustable Microplane Coarse Grater into a Classic Batter Bowl.
  6. Zest orange using Microplane Zester directly into Batter Bowl.
  7. Using Small Adjustable Measuring Spoon add baking powder, cinnamon, mixed spice to the Batter Bowl. Add remaining sugar, flour, and chopped pecans to the bowl and stir using Bamboo Spoon.
  8. In Small Batter Bowl, whisk eggs and oil together using Stainless Whisk. Pour egg mixture into the carrot mixture, mix until well combined using Small Mix N Scraper. Spoon mixture carefully into Rockcrok and level surface.
  9. Microwave, uncovered, on HIGH for 7-9 minutes or until a wooden cocktail stick/ cake tester comes out clean when inserted into the centre of the sponge. The top will look quite moist and side shrunken away slightly. Remove cake from microwave to Stackable Cooling Rack. Let it stand, covered for 5 minutes, if you can resist the smell. Carefully invert the cake onto a serving plate. Serve warm or cold.

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Filed under Batter Bowl, Cake, Easy Cooking, Eggs, Food Chopper, Microplane Grater, RockCrok

Pampered Chef Rockcrok Pineapple Upside-down Cake

Oh my goodness, it has been sooo long since I posted a new recipe?!!  Where has that time flown?  Well, I am pleased to say that I return today with TWO new recipes.  Both of which I didn’t expect much from, but both of which surpassed all expectations! This first recipe is a 70’s throwback recipe for Pineapple Upside-Down Cake – made in the microwave!!  My first thought was that it was going to taste too spongy or ‘fake’ but I was blown away with how light, fluffy and moist it was.  I don’t know how much of this is to do with the Pampered Chef Rockcrok, but I love it – and will be making it again!

Pineapple Upside-Down Cake - made in the microwave?!

Pineapple Upside-Down Cake – made in the microwave?!

Topping

50 g butter
50 g light soft brown sugar
7 canned pineapple slices
7 cocktail maraschino flavor cherries

Cake 

175 g self-raising flour
4 tsp baking powder
175 g golden caster sugar
100 g butter
100 ml semi-skimmed milk
2 eggs

  1. Melt the butter in Rockcrok Everyday Pan over a medium heat until melted (approx. 1 – 2 minutes). Add brown sugar and cook until sugar is dissolved and bubbling, stirring continuously with Small Mix ‘N Scraper. Remove from heat.
  2. Open Pineapple tin using Smooth Edge Can Opener. Using Stainless Colander drain pineapple. Arrange pineapple slices in a single layer in base of Rockcrok. Place a cherry in centre of each pineapple slice.
  3. Using Easy Read Measuring Cup measure 100ml of milk. Put butter in 500ml Prep Bowl and melt in the microwave (about 30-40 seconds). Remove from microwave to cool slightly.
  4. Place flour, baking powder and caster sugar in Classic Batter Bowl; using Bamboo Spoon mix well.
  5. In Small Batter Bowl, whisk melted butter, milk and eggs together until well combined using Stainless Whisk.
  6. Pour egg mixture into the flour mixture; then whisk together until well combined and smooth. Slowly pour cake batter over pineapple. Microwave, covered, on HIGH 9 – 10 minutes or until a wooden cocktail stick or cake tester comes out clean when inserted into centre of cake.
  7. Remove pan from microwave. Run Skinny Scraper around cake edges to loosen. Immediately invert cake onto Shimmering Glass Round Platter. Serve warm.

Serves 7

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Filed under Batter Bowl, Cake, Cherries, Easy Cooking, Eggs, Family Cooking, Food Chopper, Other, Pineapple, RockCrok

Upside Down Pecan Carrot Cake

This amazing cake is so delicious and moist and yet is cooked in a Microwave??!!  Now, before you back away from the recipe shaking your head in horror – please, please give it a go.  It just doesn’t taste at all like its been cooked in the microwave.  Honestly!

The main product used for this is a brand new one which is coming out in March (2015!) and is going to be fondly called the “baby Rockcrok” (or officially the 1.9ltr Rockcrok Casserole).  It may be that the Rockcrok actually helps in making this taste like it wasn’t cooked in a microwave – I haven’t tried it in anything else to compare it.  If, however, you try it out and don’t have (yet!) a Rockcrok please do let me know how it goes.

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Serves 6-8

Ingredients

50g butter
175g dark soft brown sugar, divided
2 tablespoons water
100g pecan halves, divided
200g trimmed and peeled carrots (prepared weight)
150g self-raising flour
1 teaspoon baking powder
2 teaspoons ground cinnamon
1/2 teaspoon mixed spice
Finely grated zest of 1 orange
2 eggs
150ml sunflower oil

Method

  • Melt butter, 50g of the sugar and water in baby Rockcrok (1.9lt) on hob over medium heat 3-5 minutes or until sugar is dissolved and mixture begins to bubble, stirring continuously.  Remover Casserole from heat.  Cool for 2 minutes.
  • Starting on the outside edge of the casserole, carefully place about 85g of the pecans upside down, close together in a circular patter, in brown sugar mixture.  Set aside.  Coarsely chop remaining pecans using Food Chopper; set aside.
  • Grate carrots using Microplane Adjustable Coarse Grater into Classic Batter Bowl.  Add remaining sugar, flour baking powder, cinnamon, mixed spice, orange zest (easiest tool for this is the Microplane Zester) and chopped pecans to the grated carrot.
  • In Small Batter Bowl, whisk eggs and oil together using Stainless Whisk.  Pour egg mixture into the carrot mixture; mix until well combined using Small Mix ‘N Scraper.  Spoon mixture into Casserole and level surface.
  • Microwave, uncovered, on HIGH 7-9 minutes or until cake tester or wooden cocktail stick comes out clean when inserted into centre of sponge (the top will look quite moist and sides shrunken slightly away).  Remove cake from microwave to Stackable Cooling Rack.  Let stand, covered, for 5 minutes.  Carefully invert cake onto serving plate.  Serve warm (with or without cream!) or cold.

Microwave cooking times are tested using 900w microwave oven.  Please adjust according to suit your microwave oven.

 

 

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Filed under Batter Bowl, Cake, Citrus Fruits, Easy Cooking, Food Chopper, Microplane Grater, Pudding, Quick Cooking, RockCrok, Sponge

Molten Chocolate Skillet Brownie (or Melt in the Middle Chocolate Brownie made in a WOK!!)

This is the most indulgent chocolate recipe I know.  I have to serve this with Creme Fraiche to cut through the sweetness but you can serve it with Whipped Cream or Ice Cream.  I haven’t made it for ages but was asked to make it for a show last night and was reminded just how yummy it was.  I think I was in too much of a hurry to serve it and it probably could have done with a little more time.  So my top tip is to wait!!!

The recipe needs a Wok or large Skillet that is safe to go into the oven (The Pampered Chef cookware is ideal for this). Molten

Ingredients

2 packets (415 g each) chocolate fudge brownie mix (plus ingredients to make the two batches of brownies)
115 g (4 oz) good quality plain or bitter (70% cocoa solids) chocolate
400 ml (14 fl oz) water
1 jar/bottle (320 g) chocolate dessert sauce or dark chocolate sauce
1 teaspoon vanilla extract
40 g (11⁄2 oz) flaked almonds, toasted and coarsely chopped
Icing sugar, to decorate

Method

  • Preheat oven to 180oC/fan 160oC/Gas 4. Lightly spray bottom of Family Skillet with sunflower oil using Kitchen Spritzer. In Classic Batter Bowl, prepare both packets of brownie mix according to packet instructions. Spread cake batter evenly over bottom of skillet. Cut chocolate into small pieces on Cutting Board using 20 cm (8 in) Chef’s Knife. Sprinkle chocolate evenly over batter.
  • Place water and chocolate sauce in Large Micro-Cooker®; whisk until well blended using Stainless Whisk. Microwave, covered, on HIGH 5-6 minutes or until mixture comes to a full boil. Whisk until blended; stir in vanilla extract (mixture will be thin). Carefully pour chocolate sauce mixture over brownie batter in a circular or wavy (criss-cross) pattern
  • Bake, uncovered, 35-40 minutes or until sauce is bubbling around edges. (Top of brownie will appear saucy, but will thicken more as it begins to cool). Carefully remove skillet from oven (skillet handles are hot, use Oven Mitts) to Stackable Cooling Rack
  • Coarsely chop almonds using Food Chopper; sprinkle evenly over brownie. Lightly sprinkle with icing sugar using Flour/Sugar Shaker. Spoon brownie into Simple Additions® Small Bowls using Nylon Spoon and serve warm with ice cream or whipped cream, if desired.

Serves 16

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Filed under Almonds, Batter Bowl, Cake, Chocolate, Cream, Easy Cooking, Family Cooking, Food Chopper, Pans

The Pampered Chef ® Cinnamon Spiced Apple Cake Recipe

Apple Cake ready for the oven.

Apple Cake ready for the oven.

This recipe is a fabulous winter warmer pudding.  Perfect with custard (in my opinion!) and so easy to make my daughter made it for us!

Ingredients

1 unwaxed lemon
3 eggs
175 g butter, softened
1 teaspoon mixed spice
1 teaspoon ground cinnamon, divided
175 g self-raising flour
2 sweet apples such as Gala or Coxes (about 250 g total weight)
25 g demerara sugar

Method

  1. Preheat oven to 190ºC/fan 170ºC/Gas 5.
  2. Finely zest lemon using Microplane® Adjustable Fine Grater to measure half teaspoon zest. Cut lemon in half and squeeze juice into (250-ml) Prep Bowl to measure 2 tablespoons juice.
  3. Lightly whisk eggs in (500-ml) Easy Read Measuring Cup using Stainless Whisk; set aside.
  4. In Classic Batter Bowl, mix together butter, dark brown sugar, mixed spice, lemon zest, lemon juice and half teaspoon of cinnamon using Small Mix ‘N Scraper®, until well combined.
  5. Gradually add small quantities of egg, then flour, to the butter mixture, mixing each addition until well combined. Spoon cake mixture into Square Baker; level mixture and set aside.
  6. On Cutting Board, cut unpeeled apples into quarters using Forged Cutlery Utility Knife. Cut away cores; discard. Thinly slice apple quarters and arrange apple slices, overlapping slightly, in three straight lines on top of cake mixture.

    Nearly Ready Spice Apple Cake

    Nearly Ready Spice Apple Cake

  7. Mix demerara sugar and remaining cinnamon together in clean Prep Bowl. Sprinkle evenly over top of apple slices.
  8. Bake 40 – 45 minutes or until the tip of a sharp knife comes out clean from the centre of the cake. Cut cake into portions and serve using Mini-Serving Spatula.
Scrumptious steaming hot apple cake, ready for eating!

Scrumptious steaming hot apple cake, ready for eating!

Yield: Serves 9 – 12

Per serving: Nutrition information per serving (serving 12): Energy 1046kJ/250kcal, Protein 3.6g, Carbohydrate 29.7g, Sugars 18.8g, Fat 14.1g, Saturated fat 8.2g, Fibre 0.7g, Salt 0.4g

Cook’s Tip: Serve this quick and easy cake warm with custard or whipped cream for a delicious winter pudding. Alternatively, serve cold with morning coffee or afternoon tea.
Use Adjustable Measuring Spoons to accurately measure the spices, lemon zest and juice.
Substitute the lemon zest and juice with orange zest and juice, if desired.

© 2014 The Pampered Chef used under license.

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Filed under Batter Bowl, Cake, Citrus Fruits, Easy Cooking, Eggs, Family Cooking

Daddy Cake!

This cake is called Daddy cake because my daddy likes it!!  It has been inherited from my fabulous mum.  It is really difficult to describe because it is technically a light fruit cake (I think) but this doesn’t really help people to know whether to try it or not.  It is definitely NOT a fruit cake like you get at weddings or christmas.  It isn’t like a dundee cake either.  It is more “cakey” than either of those and yet it is more dense than a Victoria Sponge.  In short, its Daddy Cake!  There is nothing else I know like it!  It tastes fabulous, and (especially if you have a big mixer) is simplicity itself to make.

Daddy Cake cooling in the Mini Baker

Daddy Cake cooling in the Mini Baker

Ingredients

8oz Self Raising Flour
4oz Butter (soft if possible)
4oz Sugar, plus extra for sprinkling
1 egg
1tsp Mixed Spice
Milk
4oz Dried Fruit

Method

  • Heat oven to 170.
  • Add Flour, Butter, 4oz Sugar, Egg and Mixed Spice to mixer.
  • Beat on high until well combined and slightly lighter in colour.
  • Turn mixer down to low.  Whilst still beating add enough milk to make a soft dropping texture.
  • Add Fruit and gently mix through.
  • Use Small Mix ‘N Scraper to transfer into Mini Baker (and not leave any behind!).  Flatten top.  Sprinkle with Granulated Sugar
  • Bake in the oven for approx 35-40 mins until cake tester comes out clean.

 

 

 

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Filed under Cake, Eggs, Stoneware