Friday, October 14, 2016

Deelite Class in Action & Wine Barrel Cake!

Good morning:) Happy Friday!
We have been on a baking marathon with our classes.  Some of you may have heard that Penelope D'arcey Graham was in HK teaching her fab Dessert Table Treats Class. 
She taught 2 sessions of this course and both were fully booked. Our students spent 3 full days baking Macaroons, Fancies, Patisserie, Eclairs, shoe pastry, and aking pretty flowers too:) 
Here are some highlights. 
I wanna eat these now. 

As you can see these group of students baked and baked and baked! And they did an amazing job, learning and decorating too! YUMMY!
Thank you all for allowing us to be apart of your cake jouney. 
Have a great weekend to you too. We will leave you with this GIANT gravity defying wine barrel cake. It was delivered to a very special guest and we heard from the grapevine he loved his Vino:) Cheers!

Sunday, October 2, 2016

How to -Pumpkin Apple Spice Muffins

October is here and have I got an easy, DEELISH, healthy recipe for you. 
This is one of my son's fave muffins I've changed the original recipe up and replaced it with a few of my personal fave items to bake with. I guarantee not only the taste but the smell is absolutley unforgettable. 
Lets get started:
2 1/2 Cups All Purpose Flour
2 Cups Coconut Sugar
1 Tablespoon Pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs, lightly beaten
1 cup canned pumpkin puree
1/2 cup Olive Oil
2 cups peeled cored and chopped apples

Streusel Topping
2 Table Spoon APF + 1 Tablespoon Oatmeal
1/4 cup Coconut sugar
1/2 teaspoon ground cinnamon
2 teaspoon butter

First set your oven at 170 degrees C then get your spices ready to make your very own Pumpkin Pie spice. If you have your own pre-made bottle then obviously you can skip this part. I love to make my own as it is super dooper easy. My son loves to make this for the recipe. I had every spice in powdered form except for the cloves so I zapped that up in my spice blender to complete my mix. 
When you make this mix the aroma is AMAZING!!! Your entire house will smell like thanksgiving:)
This recipe is from Better Crocker and it is a great recipe. I use it for my pumpkin pie too. You can save this in a jar and use it for other recipes. 
Chop your apples. 
In a separate bowl put the following ingredients:
2 1/2 Cups APF
1 Tablespoon Your Pumpkin pie spice:)
1 teaspoon baking soda
1/2 teaspoon salt
 In another bowl  mix your wet ingredients + Coconut sugar
2 x eggs lighly beaten
1 cup canned pumpkin puree
1/2 cup Olive Oil
2 cups coconut sugar
I love coconut sugar it gives just the right amount of sweetness without the after bite of sugar. Its unrefined which is great for all you healthy peeps out there and great sweet fix for the kids.
After your pumpkin puree is well blended add in your dry ingredients
fold in your beautiful chopped apples
coat your muffin tins with cake release. 
The name of this says it all. I've used this for 13 years and it has never failed me. 
My cakes have never stuck to my pans. 
Fill your pans appx 3/4 full. I always make mini muffins for my sons snack. But usually I finish up the mini ones before anyone else.  Also to give the muffins an extra yummy factor I topped it with strussel topping. Hmmmm Hmmm amazing. This part you really shoudn't pass up. It takes your muffins to a whole other level of yummy-ness! Mix all these ingredients together to resemble a crumbly texture and then sprinkle on top of your muffins. 
Streusel Topping
2 Table Spoon APF + 1 Tablespoon Oatmeal
1/4 cup Coconut sugar
1/2 teaspoon ground cinnamon
2 teaspoon butter
Bake for appx 25-35mins. make sure your toothpick is clean after inserting into the muffin.
Your house in the meantime will smell GLORIOUS! You need to bake these honestly just for the aromatic experience. Its HEAVENLY!!!
TAH DAH!!!!!
And this is how everyone will feel about your muffins!!! 
HELLO FALL! We luv you!