Pancake Cake...

Ingredients;

3 cups self-raising flour
3 cups milk
3 large free-range eggs
sea salt
olive oil
150 g good-quality dark chocolate (70% cocoa solids), smashed, plus extra to serve
50 g unsalted butter, cubed
180 g hazelnuts and Brazil nuts, toasted
600 ml double cream
1 tablespoon vanilla extract
1½ tablespoons golden caster sugar
1 punnet fresh raspberries, to serve

Method;

Place the flour, milk, eggs and a pinch of salt in a bowl and whisk to a smooth batter. Add a small splash of oil to a small nonstick pan over a medium heat then wipe with kitchen paper. When the pan's hot, add a ladleful of batter, tilting the pan to spread, and cook for 2 to 3 minutes each side, until lightly golden. Set aside. Repeat until you've used all the batter, stacking the pancakes to one side.

Melt the smashed chocolate, butter and a pinch of salt in a heatproof bowl over a pan of gently simmering water (don't let the bowl touch the water), stirring occasionally.

Meanwhile, smash the toasted nuts in a pestle and mortar, or in a clean tea towel with a rolling pin until fine. By now your chocolate should be melted, remove from the heat, stir through 200ml of cream and a handful of bashed nuts. Whisk the remaining cream with the vanilla and sugar until thick.

To build your cake, spread a blob of cream over a serving plate or board, pop a pancake on top and press gently. Spread some chocolate over the pancake and top with another pancake. Keep doing this, alternating between cream and chocolate, until you've used all the pancakes, remembering to keep some cream back for the top.

Smooth the sides with a spatula or palette knife to tidy up the edges, then pour the remaining cream on top. Let it drip down the sides and spread to cover the cake. Press the remaining nuts around the sides, then scrape over a few gratings of dark chocolate. Decorate the base with some lovely fresh raspberries, if you like, then serve.

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Pizza Dip...

Ingredients;

4 ounces cream cheese, room temperature
1/4 cup sour cream
1/4 cup mayonnaise
1/2 cup mozzarella, shredded
1/4 cup parmigiano reggiano (parmesan), grated
1 cup pizza sauce
1/2 cup mozzarella, shredded
1/4 cup parmigiano reggiano (parmesan), grated
2 ounces pepperoni, sliced
2 tablespoons green pepper, sliced
2 tablespoons black olives, sliced

Directions;

Mix the cream cheese, sour cream mayonnaise, mozzarella and parmigiano reggiano and spread it across the bottom of a pie plate.
Spread the pizza sauce on top and sprinkle on the cheese, pepperoni, green pepper and olives.
Bake in a preheated 350F oven until the sides are bubbling and the cheese cheese has melted and turned golden brown on top, about 20 minutes.

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Chocolate Chip Cheesecake...

Ingredients;

2 (3-oz) packages of cream cheese, softened 
1 (14-oz.) can Eagle® Brand Sweetened Condensed Milk (NOT evaporated milk) 
1 egg 
1 teaspoon vanilla extract 
1 cup mini-chocolate chips 
1 teaspoon flour
1 (6-oz.) Ready Crust Chocolate Pie Crust 
Chocolate Glaze (recipe follows) 
Chocolate Curls (optional) 


Directions;

Preheat oven to 350°. With mixer, beat cheese until fluffy, gradually beat in Eagle Brand until smooth. Add egg, vanilla; mix well. 
Toss chips with flour; stir into cheese mixture. Pour into crust. Bake 35 minutes or until center springs back when lightly touched. 
Cool and top with glaze and curls. Serve chilled. Refrigerate leftovers. 

Chocolate Glaze;

Melt 1/2 cup mini-chocolate chips with 1/4 cup whipping cream; cook and stir until thickened and smooth. Immediately spread over pie.

Tip;

To prevent chocolate chips from floating down to bottom of pie add chips after baking cheesecake for a short period. Remove cheesecake from oven after 5 - 10 minutes, sprinkle chocolate chips over the pie and then continue to bake for remaining baking time. Be careful when handling cheesecake, pie pan will be very hot.

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Cherry Dump Cake...

Ingredients;

1 large can of crushed pineapple 

1 can of cherry pie filling 

1 can of yellow cake mix or white cake mix 

2 sticks butter

A can of flaked coconut

Directions;

For a pineapple dump cake recipe coupled with cherries, place crushed pineapple into the pan. Don't discard the juice, pour it along with the crushed pineapple. Spread it evenly, continuing with the same activity of spreading with the cherry pie filling over the pineapple. 

Now is the time to pour the cake mix (yellow or white, your choice!) over the cherries. 

You will notice that the cake mix has a granular texture. Well, if you want a crusty and creamy morsel then don't mash it and make it even and smooth. Let it be the way it is.

To give the cake a coarse flavoring, you could sprinkle some dry coconut powder. Ensure that the coconut is not finely powdered. Sprinkling coconut powder that has tiny pieces of coconut intact, will add a different twang to the cake all together. 

Garnish it with some cashews to make the cake look and feel rich. 

Melt butter in a pan and pour it all over the cake.

Place it in the oven at 320 degrees and see the cake turn crusty from the outside and soft and melt-y inside. 

You could serve it whipped cream.

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All I Ever Wanted Was You.

All I Ever Wanted Was You.

Sweet Piano Music For You...

Marmalade, Jam And Me...

Oh Jam, Oh Marmalade What Have You Made Of Me

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Fill My Waiting Slices of Bread

My Pancake And Biscuits

With All Those Sweet Scented Fruits Of Yours

Will You Promise That you'll Never Leave Me

Let Those Bottles Of Jam, Marmalade Flourished

And Calm My Heartfelt Addicted Love For You...

Marmalade, Jam And Me...