Jalapeno Cheese Muffins

Last Monday we made jalapeno cheese muffins with flour, cornmeal, corn , and bell peppers. It tasted really good because of the cheese and i also liked how it was a little spicey.  When making this recipe you only need to stir the liquid and dry ingredients about 6 times so there arent any tunnels in the final product.

Fondant Layer Cake

We made a fondant layer cake with fondant that was made out of marshmellows it tasted really good. we first made a chocolate cake then after we make fondant by melting marshmellows on a stove. after we rolled out the fondant and put it on the cake then we finally added the pocodots and a bow tie to out cake.

Valentine Cake

We made a valentine cake and it was really good because of all the strawberries on top. It was a foam cake that had whip cream on top with chocolate covered strawberries on top. The Strawberries made it taste good.

Celebrity chef James Martin

James Martin is a celebrity chef from North Yorkshire, England. He was born on june 30th, 1972. He made his first tv apperance in 1996 with various programs. James Martin bacame more popular on the bbc program Ready steady cook. Here the recipe for his New York Rasberry cheesecake

1 vinilla pod         
grated zest and juice of 1 lemon
200g of caster sugar
50g corn flour
850g full fat soft cream cheese
4 large eggs
375ml double cream
400g of rasberries
150ml of maple syrup
                                            

1. Preheat the oven to 180°C/350°F/Gas mark 4. Cut the sponge base to a diameter of 23cm if necessary, then slice in half horizontally to form a 5mm thick disc, and place it in the bottom of a springform 23cm cake tin.
2. Split the vanilla pod in half lengthways and scrape out the seeds. Put the vanilla seeds, lemon zest and juice, sugar, corn flour and cream cheese into a bowl and whisk together. Add the eggs, one at a time, beating well between each one. Add the double cream, whisking until the mixture is smooth, then add 250g of the raspberries and stir carefully through the mixture.
3. Pour into the cake tin and tap it lightly to settle the mix. Put the cake tin into a roasting tray, then pour hot water into the tray to a depth of 2cm to create a bain marie. Bake for 1¼ - 1½hours, until the top is golden and the cheesecake just set. Remove from the oven and allow to cool in the tin. Remove and place on a serving plate, then top with the remaining raspberries and drizzle over the maple syrup. Serve with a drizzle of double cream.