Showing posts with label Chocolate. Show all posts
Showing posts with label Chocolate. Show all posts
I have a really delicious recipe to show you here today that you are just going to love. This is absolutely fabulous!
Rich. Delicious. Simple to make, and perfect for entertaining!
This is a recipe that I had flagged in a magazine which I just love, which is called Food to Love, (oddly enough) from last October's issue.
I can't believe that I have only just gotten around to making it now!
I have a great love of chocolate cakes and desserts, but my husband not so much . . .
that's probably why I don't do anything chocolatey very often, because the Lion's share of the eating will fall to me, and to be honest, I just don't need it and shouldn't be eating it!
But we are having the last set of Elders (we have three sets of Missionaries serving in our Ward area) for dinner tonight and so I thought this would be something they would enjoy and an occasion that my husband will quite happily make a sacrifice for!
It is a fantastic dessert cake (s) composed of a rich and fudgy almost brownie type of base . . . spooned into individual tartlette tins . . .
The brownie batter gets topped by a lucious cream cheese filling which has been studded with fresh raspberries . . .
Which you then swirl through the brownie batter lightly with the tip of a round bladed knife . . .
Baked until just set . . . and then served either at room temperature or slightly warm . . .
With dollops of softly whipped thick cream on top and a sprinkling of additonal raspberries . . . altogether very moreishly delicious . . .
*Fudgy Chocolate & Raspberry Tarts*
Makes 6
To serve:
thick cream
fresh raspberries
Preheat the oven to 160*C/325*F/ gas mark 3. Place six buttered 4-inch tart tins with loose bases onto an oven tray. (Butter them well.) Set aside.
Melt the butter in a saucepan. Sift in the cocoa powder and whisk together. Bring just to the boil, then remove from heat. Whisk in the jam and 50g (1/2 cup) of the sugar, until smooth. Whisk in the eggs. Sift together the flour and baking soda. Whisk in until smooth. Set aside.
Whisk the cream cheese until softened. Whisk in the egg yolk and remaining sugar. Gently fold in the raspberries.
Divide the chocolate batter between the tart tins. Spoon the cream cheese mixture over top. Swirl it through gently with a butter knife to give a marbeled swirly effect Don't overmix.
Bake in the preheated oven for 25 minutes or until just set.
Serve warm or at room temperature with some thick cream spooned on top and a scattering of raspberries.
What can I say . . . I couldn't serve this to the Missionaries without first having tried it myself. I took one for the team. Delicious. I just know they are going to love them. Bon Appetit!
Do you love Nutella? I love Nutella. Its not something that I indulge in very often, but I always have a jar in the cupboard. I quite like it spread on plain biscuits like Malted Milk Biscuits or Social Teas. Don't judge me, lol
Here today I am using it in a fabulous slice/bar that would be a great addition to picnic baskets or lunch buckets . . .
These have a lovely fudgy consistency . . . almost being a cross between a brownie and a cookie . . .
The batter is really simple to make and goes together very quickly. It also bakes in quick time. You do have to work super fast when you take them out of the oven to get those chocolate jazzies popped on top while the slice is still hot and they can melt and adhere together.
What is a Chocolate Jazzie? Well, it's a milk chocolate button, topped with multi coloured non-pareil cake decorations. You could use anything you want really . . . just so long as you pop it on while the squares are still hot from the oven.
Thinly sliced Mars Bars or Snickers Bars would be scrumptious. As would pieces of a chocolate orange, or even just milk chocolate chips or buttons. Whatever you fancy really, in the chocolate line, would work great!
These would also be a great addition to your Elevensies cuppa, or for an afterschool treat. Oh heck, I can't think of any time these wouldn't be welcomed!
Moreishly scrumptiously chewy and rich . . . with a hint of whatever floats your boat, and nutella on top . . . these spell winner, winner, winner!
*Chocolate Jazzie Slices*
Makes 16 slices
I hope you will take the opportunity to bake these this weekend and that when you do you will pop back to let me know how very much you enjoyed them! Bon Appetit!
Note - the recipe was adapted from one I found in the June Issue of Food to Love.
Hooray for British Strawberry Season which is just beginning! I try hard not to eat strawberries at any other time of the year. They are always hugely disappointing when compared to British berries in season!
We do grow our own in the garden, but they are nowhere near ready yet. Those are THE best really . . . eaten while the warmth of the summer sunshine is still held in their sweet ruby flesh . . .
We have had beautiful warm weather this past week, almost like a teasing taste of summer to come. We have had to have the fan on in the bedroom so that we can sleep and we brought the big one into the lounge today . . .
There is something about these warmer temperatures that compel you to eat lighter . . . and there is nothing lighter than this fresh dessert, which highlights and makes the best of these early summer berries.
The berries are macerated in a mix of Grand Marnier and orange juice, but don't worry . . . if you don't use alcohol (and we don't without cooking it first) you can feel free to use all orange juice. They are still delicious.
The mousse is light and sweet . . . using white chocolate which goes so well with the berries. Because the egg whites are not cooked be sure to use a pasteurised egg white if you are feeding the young or the elderly, just in case . . .
I think our eggs are pretty safe these days, but with Todd's health and age, I never want to take any chances, so I use the pastuerised ones that you can get in the chiller section of the shops. (Over here they are called Two Chicks.) They are great for Pavlovas and all sorts.
In any case if you are looking for a lovely fresh dessert this weekend that is simple and easy to make and oh so delicious, look no further. This fits the bill on all accounts!
*White Chocolate Mousse with Strawberries*
Serves 4100g good quality white chocolate (3 1/2 ounces)
Today I found that I had half a tin of sweetened condensed milk languishing in the refrigerator. I also had a punnet of raspberries that needed using up.
I did what any good cook and baker would do. I went on a search for some ideas of what I could do with them.
I came up with this tasty recipe which I found. It was too large for just the two of us, however and I didn't have enough of the milk to make the full recip.
So I used my noggin' and cut the recipe successfully in half. I also managed to convert it to British measurements, so that was also a win!
(Before Baking)
I find recipes are very easy to cut in half when you weigh instead of measure things. It works very well. That is why baking by weight is much more precise. There is no guess work involved.
Do you love chocolate? Fresh Raspberries? Buttery cookie crusts? Then this is the bar/slice for you!
(After Baking)
I cut all of the ingredients in half. I was able to bake them in an 8 inch square pan. Easy peasy.
I made sure to line the pan with a good overhang of baking parchment. I always do this when making squares. This helps to make them really easy to lift out after they hve cooled.
Its also very easy to cut squares if you have the out of the pan. You get a much neater finish.
With these squares, you end up with a crisp and buttery brown sugar, almost shortbread-like crust. That is topped with a sweet milk chocolate filling, cookie dough crumbles, semi sweet chocolate chips and fresh raspberries.
What's not to like about that! Not a heck of a lot I say! Not a heck of a lot!
I got16 small bars by initially cutting the 8 inch square into an "X" going from one corner to the opposite corner in two directions.
So what I ended up with was 4 large triangles.
Then I did a cut straight down from the middle going from both sides, which gave me 8 medium size triangles, then I cut each triangle in half, giving me 16.
Truth be told, however, no matter which way you cut them, if you bake these, you are in for a very, VERY moreish treat that will have everyone scrambling for seconds!
These are truly irresitably deliciously impossible to put down!
Because they contain fresh fruit and milk products, you will want to keep them in the refrigerator.
I am guessing that for those very same reasons they probably won't freeze all that well, but I could be wrong. ☺ Just so you know.
*Chocolate Raspberry Pie Bars*
Maes 10 to 20 bars
(half measures in {} ) The baking time remains the same.
I did dust them with some icing sugar because I thought
they would be prettier, but it wasn't
really necessary!
If you only bake one thing this weekend, let it be these!!
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I confess that I love chocolate biscuits/cookies. The fudgier the better. Todd, well, he's not so fond of chocolate baked anything. (I know! It just ain't human!)
This is one of my favourite chocolate cookie recipes, and the answer to why is two fold . . . One because they are nice and fudgy and not overly sweet . . .
And two because they have a lot of texture besides the fudge . . . with crunchy bits of muesli and then moreish chocolate chips that your teeth just melt through . . .
Double chocolate because part of the flour is replaced with cocoa powder, not to be confused with chocolate drinking mix . . . and then those chocolate chips . . .
These cookies are delicious and . . . dare I say it . . . interesting, which only adds to their allure, and then . . . the recipe only makes 15, which means since I am the only person who will be eating them, there is not a lot to waste.
I also like to think that that muesli makes them a tiny bit healthier as well . . . because along with the chocolate you get heart healthy rolled oats, and some dried fruits, nuts, barley flakes . . . well, darn it, I just plain like them and I think you might too!
*Double Chocolate Muesli Cookies*
Makes about 15
1 tsp vanilla
70g plain flour (1/2 cup)
2 TBS cocoa powder (not drinking chocolate)70g plain flour (1/2 cup)
Can't I tempt you just a tiny bit? Go on . . . you know you want to! Bon appetit! (And a very Happy Mother's Day to all the mum's out there celebrating it today!)
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