Lemon Marshmallow Tea Cakes

 

 

 

First of all,I would like to apologize for the not so perfect colour on the chocolate,it was from my mold,I just could not get it out after washing it with the calcium-overdose water from my tap.For some reason,the water in Hungary has a high amount of calcium in it.

Having said that,lets get to making this delicious babies.as most people,I saw this on British bake off for the first time,thought it was fab and decided to give it a go.I used lemon marshmallow creme instead of just plain,why? because I love lemon.The recipe for the lemon marshmallow creme can be found here. I did not make the biscuits but you can make them if you want,i wanted to make this a no bake recipe (well,i didn’t have an oven,shocking?yes I know and it has not been fun at all.But it’s temporary,gotta do something about that).

I made 8 tea cakes but you can make about 12 with the marshmallow creme

You will need;

8 round digestive biscuits (about the size of your mold,you can trim it with a cookie cutter if it is bigger than the mold)

200g Dark Chocolate

Lemon Marshmallow Creme

and of course an hemisphere mold

 

Temper your chocolate (break it into pieces,melt about 2/3 of  it in the microwave at 30 secs intervals,stirring it after 30 secs until most of it is melted,stir in the remaining 1/3 until it is completely melted,without putting it back in the microwave)

Coat each biscuit in chocolate,you can use the back of a spoon or a small spatula

Coat one side,let it set,turn it around and coat the other side and edges. let it set completely,you can put it in the refrigerator for a short period just to let it set.

Coat the mold with chocolate

You can just use the back of a spoon

Put your marshmallow creme in a pipping bag or a zip lock bag,snip off the tip

 Once the chocolate in the mold has set up,fill each mold about 3/4 full,leaving enough space for the biscuit.

……………………

Put the remaining chocolate in a cornet made out of parchment paper or a sandwich nylon.We are going to use that to seal the teacakes.

Put a little dollop of chocolate on the creme and place the biscuit on top,pipe the chocolate around the edges and wipe off any excess.

Alternatively, you can put a rim of melted chocolate around the cookie/biscuit

Pipe another rim around the edge of the chocolate case

Press the biscuit in to seal and wipe off any excess chocolate.

Allow to set before popping them out of the mold,once it is completely set,removing them is easy.

Be careful when removing them so you don’t break the chocolate shells. I turned it upside down on a work surface and just peeled the mold off.

Made some white chocolate ones too. You can run a hot spatula around the edge to have a cleaner finish or you can just break off the little bits around the edges.

Storing it in the refrigerator might change the colour,but I stored it in there anyway and did not notice any difference.

You can wrap them individually in foil.Cut into small squares and just wrap it around the teacakes.

 

You can play with it and add whatever you like to it.I added some crushed starlight candies to the white chocolate one,the mint overpowered the lemon and became minty,still tasted good.You can see some of the colour in it.

Enjoy!

 

Hot Shot Bonbons

This combines the hotness of chili and the lusciousness of Chocolate.I especially enjoyed the ones with the cookie base.

It is a no-bake recipe that is why we are using store bought cookies,but you can make your own cookies if you prefer.

For the Ganache filling,you will need;

110 ml +2 Tbsp Heavy cream

1 1/2 tsp Chili Flakes

150 g Dark chocolate

1 tsp butter

Little round cookies(if using)

More chocolate for dipping

Combine the heavy cream,and chili flakes in a saucepan

 Heat until warm,remove from heat and leave covered at room temperature for 30 min-1 hour

Reheat again,break the chocolate into pieces and place in a bowl,place a sieve over the bowl and pour the cream mixture in

Press the chili with a spoon to get as much flavor as you can

Chili Chocolate ganache

let sit for a min or two,then stir to combine

It will look like this at first,keep stirring until you get a uniform mixture

Add the butter and give it a good mix

Let sit until it has cooled and thickened.

Insert a Star tip into a pipping bag and fill the bag with your thickened ganache

Pipe little stars on a tray lined with parchment paper

Piped Chili ganache

or pipe on biscuits if using(I used honey biscuits)

 Put in the refrigerator and let it set.

Melt your chocolate,you can add a tablespoon or so of oil if it is too thick.

Dip your ganache in the melted chocolate and coat all round,remove with a fork or dipping fork,tap at the edge of the bowl to remove excess chocolate and place back on the parchment paper.

Before the chocolate sets,you can decorate with a flake of chili

With cookie base

Let it set before biting into it.

Enjoy!

Salted caramel Chocolate hearts

 

 

How about some handmade chocolates for valentine.  I used a combination of things I had made on this blog before. You can use regular caramel if you prefer.

You will need;

Candied Salted Peanuts

Salted caramel

Black pepper to taste. (helps to cut back the sweetness)

1 Tbsp heavy cream or condensed milk

about 100 g dark chocolate

 

Combine 2 Tbsp of the salted caramel and 1 tbsp of heavy cream in a small bowl

Salted caramel + Heavy cream warm for 10 sec in the microwave and stir until uniform

crush a hand full of the candied nuts and add to the mixture,add the black pepper too

+ crushed candied peanuts & Black pepperand give it a good stir

Melt your chocolate and temper it,this is important.

Line the mold with a thin coating of chocolate.

there are a range of chocolate molds you can use,you can get them in the plastic form or silicon form,you can use tiny paper cups too but then they won’t be hearts.

place in the refrigerator for about 5 min, when it is firm,fill them just to about 3/4 full,leave enough space for sealing.

Let the filling set a bit,you can put it in the refrigerator for about 3-5 min

Cover the opening with more chocolate.

place in the refrigerator again for 5-10 min until firm and the sides starts pulling away from the mold.

turn over the mold and tap it gently to remove those that don’t fall out on their own.

You might want to use a small mold that uses less filling like mine. You can use a hot knife to trim the edges so it has a smooth and professional finish.

Enjoy and Happy Valentine!

Lovestruck Brownies

 

So valentine is around around the corner and I decided to do something a lil special.This is a very simple dessert to make and you can decorate it any how you want it,you can leave it plain or just dust it with some icing sugar,with some ice cream and you’ve got a perfect dessert.You don’t have to be in a relationship to treat yourself this holiday,do something special for yourself and if you are in a relationship,make this single serving brownie hearts to complete your menu.

You will need;

115 g Butter

10 Tbsp Cocoa powder

57 ml or 1/4 cup oil

220 g Brown Sugar

1 Tbsp Vanilla

4 Eggs

190 g Flour

1 tsp Baking powder

1/2 tsp Salt

1 Tbsp Coffee

 

Preheat your oven to 160°C,if your oven is too hot,you might want to adjust it a bit because chocolate burns easily

Melt butter,oil and cocoa powder over a pot of boiling water,mixing to combine

Stir until melted

take off the heat and mix in the sugar,coffee and vanilla

then beat eggs in one at a time,mixing after each addition

mix in the flour,salt and baking powder

mix until just combined,you don’t want to mix it too much so you don’t develop the gluten in it

if you have heart shaped baking cups,fill each until 2/3rd full or you can bake it in a small heart shaped pan or a rectangular/square baking pan and just cut out mini hearts with a cookie cutter or a stencil when you are done baking

 and bake for 10-15 min or until a toothpick inserted into it comes out clean

alternatively,you can cut out a stencil like the one below out of paper or cardboard and use it as a guide to cut out the heart shapes after the brownie is cool

you can also cut out some for the individual brownies to use as the base,cover it in foil.

Now the fun part………. you can just dust it in powdered sugar/icing sugar,serve with ice cream and same strawberries and call it a day or….

whip up you favorite frosting and cover each of the brownies,you can use a spoon or a small spatula,you can make it smooth or playful mess (I once heard that there is nothing like a mistake in art)

spoon some melted chocolate around the edges and let it run down freely

 Sprinkle with some sprinkles(I crack myself up).You really can’t go wrong with sprinkles

or……..

 Cover with some chocolate ganache

Nutty Love Brownie and put some shredded coconut around the sides or

 some Candied peanut

alternatively,cut into 2

place 1 half back in the mold

and fill with whipped cream,nuts and caramel

 cover with the 2nd half

and freeze for about 30-40 min or until firm enough to handle

remove from mold and cover the sides with more whipped cream

 fill the top with a mixture of Salted caramel and crushed candied nuts

or what I like to call “organized mess” or “perfectly imperfect”

 slather on some whipped cream flavored with strawberry jam or syrup or any frosting of choice

and place little cut pieces of candied or dried fruits and nuts all around it

 and if you absolutely must have strawberries,have got something for you.

 chocolate covered strawberry dipped partly in shaved white chocolate

or……..

pipe a border around the top of the brownie

then cut a strawberry into little pieces and fill the center

ta da

melt some strawberry jam in the microwave or you can use strawberry syrup.Coat the strawberry with the jam

you can leave it as it is or drizzle some more over it

That about wraps it up

Have a wonderful Valentine’s day.

Till next time,I remain yours truly

Chef Iretidayo

 

 

Matcha (Green tea) Chocolate

 One of the things i can’t say no to is Matcha (green tea).I just love it and well,I decided to create a chocolate recipe for it. Am not a big fan of White chocolate but I absolutely love this.

You will need;

80 ml Heavy Cream

1 tsp Matcha powder

150 g white chocolate

plus more white chocolate for coating about 100g

In a sauce pan,combine the heavy cream(my heavy crea was sweetened) and matcha powder

Heavy cream + green tea powder

Place on heat and whisk,bring to a little boil

break the white chocolate in pieces,put in a bowl and pour the cream into it.let sit for a while,then stir to combine

Let cool until it can form shapes without collapsing.

Fit a pipping bag with a round tip,i used wilton’s 2A

Pipe long strokes and pipe a 2nd one touching the 1st

Let it set in the refrigerator,then cut the ends off and cut into about 1 inch pieces. See those gaps? don’t worry,when you cut them put,just press the pieces together

 Temper your white chocolate. Melt half of it,the add the other half and stir until smooth

Dip the ganache into the white chocolate and coat evenly,remove with a fork or dipping tool,tap at the edge of the bowl to remove excess chocolate and place on a parchment paper.Using the side of a toothpick,touch the middle (where the ridge is) and lift the tooth pick quickly,this gives a beautiful design

 Put in the refrigerator until set.

Enjoy!

 

Chocolate Jewels

 Chocolate and dried or candied fruits,what could be better?

Pretty simple to make and very impressive.Your guest would think you got it from a gourmet store.

You will need

Some chocolate Dark,Milk or White (I am partial to dark chocolate)

Dried or candied fruits of choice

Divide your chocolate into 2/3 and 1/3.

Melt 2/3 in the microwave at 20 secs interval,stirring it after 20 secs so it doesn’t burn.

When it has melted,add the 1/3 portion and stir it until very blended (this is called tempering,you have to temper your chocolate so that it will have that nice snap to it and not melt in your hands).

Line a tray with parchment paper and drop buttons of chocolate on it with teaspoons

 Work fast or the chocolate will solidify before you are done.

 I used these dried and candied fruits. You can find the recipe for the candied ginger here and the recipe for candied orange here,I used candied orange peel but you can use candied orange slices. The candied pineapple and candied lemon have similar steps too.

Now arrange the fruits and nuts as you like it,1 per chocolate button

 You can leave it at this step or go a step further…..

 Form a cornet out of parchment paper or use a small nylon/sandwich bag. Cut a little off the tip and drizzle the chocolate over the “jewels”.

Sprinkle with a little sea salt from a height.

Or would you prefer White Chocolate……

You can drizzle it in white chocolate too.

If it has not yet set up,put in the refrigerator until set,probably about 5 mins.

Enjoy!

Doughnuts

 Aren’t they pretty!!!!

I was looking for a doughnut recipe that would require a starter and long rising time because I know that this would improve the flavor. So whenever I want a good bread recipe,I go to kingarthurflour,I have tried just a few of the recipes,2 recipes actually and they came out well. I got the recipe from the website but I change a few things to suit what I had in my pantry but the glazes and toppings are mine,*insert smiley here*.

Oh,this takes about 24 hours to make so if you need it say on Saturday,you will need to start on Friday.Most of the time is just rising time.

You will need;

For the starter

1 cup Water

2 1/2 cups Flour

1 tsp Salt

1 tsp instant Yeast

for the rest

2 Eggs

1 tsp salt

1 tsp instant Yeast

3 Tbsp unsalted Butter

3 Tbsp Shortening or Lard

200 g Sugar

1/2 tsp Nutmeg

360 g Flour

More flour for kneading and rolling.

Oil for frying

 

Combine everything on the starter list,put the salt and yeast on opposite ends of the bowl or the salt would kill the yeast.

 Stir and cover.

 Keep in a cool place,not in the refrigerator for 3 hours – 1 day. As long as you can wait.

 it will look like this. The yeast is alive!

the night before,combine the rest of the ingredients

 I melted the butter and shortening

 form into something like this. transfer it to a floured working surface and knead well.

 Oil the bowl and coat the dough with the bowl(you probably don’t have to oil the bowl,but I did so anyway)

leave overnight in a cool place,again,not the refrigerator.

ta da! in the morning,it would have risen to more than twice it’s original size

punch down the dough and deflate all the air in it.

Cut into 2 workable portions.On a floured surface,roll it out

 and cut into any shape you want,long johns(rectangular bars,classic doughnut shape(with the hole in the middle,use to sizes of circle cutters for this,you can fry the doughnut holes and toss in powdered sugar),knots,twists,triangles,squares,hearts,let your imagination run.

You probably would want to use a knife and not a pizza wheel.Cover for 15 -20 mins,or longer

Fry(it’s better to use fresh oil that has not been used before) until golden brown,drain on paper towels.Let cool before topping.

Long johns

 Then you can dust with powdered sugar or powdered sugar+cinnamon

 Put the powdered sugar and cinnamon in a bag,combine,put your doughnuts in and shake! shake! shake! Really loved the combo

or………

Salted Caramel and Crushed candied Peanuts

or……

Matcha(green tea) Ganache with white chocolate. Green tea is still one of my favorites.

How about some Chili Dark Chocolate ganache with shredded Coconut

421628_10150581229338212_241494341_nOr just some plain frosting with sprinkles.

Have fun with it.

Enjoy!