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!
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
150ml sunflower oil
- Add butter, 50g of the sugar and water to Rockcrok Casserole (1.9l).
- 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.
- 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.
- Coarsely chop remaining pecans in Food Chopper. Set aside.
- Peel carrots using Vegetable Peeler and trim ends off using Paring Knife. Grate carrots using Adjustable Microplane Coarse Grater into a Classic Batter Bowl.
- Zest orange using Microplane Zester directly into Batter Bowl.
- 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.
- 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.
- 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.
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?!
50 g butter
50 g light soft brown sugar
7 canned pineapple slices
7 cocktail maraschino flavor cherries
175 g self-raising flour
4 tsp baking powder
175 g golden caster sugar
100 g butter
100 ml semi-skimmed milk
- 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.
- 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.
- 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.
- Place flour, baking powder and caster sugar in Classic Batter Bowl; using Bamboo Spoon mix well.
- In Small Batter Bowl, whisk melted butter, milk and eggs together until well combined using Stainless Whisk.
- 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.
- Remove pan from microwave. Run Skinny Scraper around cake edges to loosen. Immediately invert cake onto Shimmering Glass Round Platter. Serve warm.
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).
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
- 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.
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!
1 unwaxed lemon
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
- Preheat oven to 190ºC/fan 170ºC/Gas 5.
- 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.
- Lightly whisk eggs in (500-ml) Easy Read Measuring Cup using Stainless Whisk; set aside.
- 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.
- 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.
- 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
- Mix demerara sugar and remaining cinnamon together in clean Prep Bowl. Sprinkle evenly over top of apple slices.
- 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!
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.
This is a really gorgeous cheesecake from Amanda one of my fabulous Pampered Chef colleagues (though she isn’t sure where she got it from!) via Belinda who raved about it until I tried it!! As always its also very easy to make.
300g bourbon biscuits
400g Philadelphia cream cheese (must be full fat!)
120g golden caster sugar (super fine)
240ml double or whipping cream
½ teaspoon vanilla extract or paste (optional)
(Optional: a few squares of plain chocolate for grating over top)
- Chop biscuits using Food Chopper.
- Melt butter in Large Micro Cooker in the microwave – takes about 1 1/2 minutes on medium – check after every 30 seconds though!
- Stir biscuit into melted butter and press mixture firmly into Pampered Chef Springform Pan (or suitable 22cm springform pan) (I press the mixture down with my Mini Tart Shaper.)
- Chill base in fridge whilst you get on with the filling
- Soften cream cheese in Small Stainless Bowl with Small Mix n Scraper.
- Add sugar and combine.
- In Classic Batter Bowl whisk the cream using Double Balloon Whisk then add cream to cream cheese and sugar mixture. Add the optional vanilla extract/paste and combine.
- Break up Toblerone and melt in microwave in Large Micro Cooker. Do this at medium heat and check every 30 seconds. Should take approximately 1½ minutes. Fold into the cheesecake mix to combine as thoroughly as possible then put into springform pan.
- Place into fridge for 2-3 hours or overnight. (If you are in a hurry put in the freezer for 20-minutes to firm up!)
- Serve topped with chocolate shavings (The Pampered Chef Garlic Slicer makes this a doodle)
You could add a little Bailey’s to the mixture if you like too!
Some tell me they like to serve this with cream but I think that’s gilding the lily a little too much personally!
Strawberry Amaretto Pastry… YUM!!!
This recipe is just a fantastic taste of Summer. Strawberries, Cream, puff pastry… yum!!! Next time I make them I WILL take a photo and not just wolf it down!
1 Packet (375g) chilled fresh ready-rolled puff pastry (1 Sheet)
60g flaked almonds, divided
3 tbsp granulated sugar
1 carton (284ml) double cream
85g sifted icing sugar, divided
115g mascarpone cheese, softened
12 large ripe strawberries, sliced
1 tsp almond extract
- Preheat oven to 200˚C/fan 180˚C/ Gas 6. Unroll pastry sheet onto Rectangle Stone. Trim pastry edges to make rectangle measuring 30 x 23 cm; discard trimmings. Finely chop 40g of the almonds using Food Chopper. Combine chopped almonds and 2 tbsp of the granulated sugar; sprinkle evenly over surface of dough. Lightly press almond mixture into dough using Bakers Roller.
- Using Pizza Cutter, cut dough lengthways into three even strips; cut crossways into four even strips, making a total of 12 squares. Separate squares and position evenly over surface of baking stone. Bake 15-20 minutes or until cooked, puffed and golden brown. Remove from baking stone to Stackable Cooling Rack; cool completely.
- Zest entire orange using Zester/ Scorer. Combine zest and remaining granulated sugar in Prep Bowl; set aside.
- Pour cream into Stainless 4-Litre mixing Bowl; add 45g of the icing sugar and the almond extract. Whip using Double Balloon Whisk until cream forms soft peaks. Combine remaining icing sugar and mascarpone cheese in Stainless 2-litrs Mixing Bowl using Master Scraper. Add mascarpone mixture to whipped cream; whisk until combined and cream mixture is smooth and thick (don’t over-whip). Slice strawberries using Utility Knife.
- Split each pastry square in half; arrange half of the strawberries into bottom of each shell. Top each with about 2 heaped tbsp of the cream filling and sprinkle with chopped toasted almonds. Top with remaining strawberry slices and sprinkle with sugared orange zest. Place tops of pastries over filling. Serve immediately.
Yield: Makes 12 Pastries
Per serving: Energy 1257 kJ/303 kcal; Protein 2.7g; Carbohydrate 19g; Fat 25.5g; Saturated Fat 11.5g; Fibre 1g; Salt 0.3 g
Cooks Tip: Other small whole fresh berries such as raspberries or blueberries can be substituted for strawberries, if desired. Try using lemon or lime zest in place of orange zest.
Filed under Almonds, Batter Bowl, Citrus Fruits, Cream, Easy Cooking, Food Chopper, Medium Round Stone, Microplane Grater, Other, Pastry, Pudding, Quick Cooking, Stoneware