Showing posts with label Chocolate. Show all posts
Showing posts with label Chocolate. Show all posts

Thursday, 18 December 2014

5 Christmas Log Ideas ...

We are planning to make a Christmas Chocolate log on Christmas eve. 

Ours will be Chocolate mix with a butter cream filling...

With lots of chocolate butter-cream coving it sprinkled with icing sugar.

Here is a few ideas...

All pictures click-able to recipes...


Friday, 7 November 2014

Bittersweet Chocolate With Almonds Day..

With today being, Bittersweet Chocolate With Almonds Day...


What a great day to make something with that left over dark chocolate I had sitting in the cupboard?

I made these before tea and even though no one is a big fan of dark chocolate as much as milk, they nearly all vanished.

Dark Chocolate And Almond Crunchy Raisins...

Makes 12



You will need ~
  • 150g good quality dark chocolate
  • 50g Almonds
  • 50g Jumbo raisins
  • 30g Cinnamon cereals 
  • Silicon mould {I used a cake pop mould}



Method~
  1. Bring a pan of water to the boil and simmer once boiling.
  2. In a heat proof bowl, break up the chocolate and place inside.
  3. Place the bowl in the pan over the simmering water and stir the chocolate until melted and smooth.
  4. Remove the bowl from pan and stir in the cereals and jumbo raisins.
  5. Place a spoonful in the mould.
  6. Add the almonds to the top of each.
  7. Wait for the chocolate to set.


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Wednesday, 22 October 2014

Mini Raspberry And Chocolate Nests...


These are fun to make and decorate with small helpers. 

Perfect for a real tea time treat they can also be made into individual birthday cakes with the simple addition of a candle in the centre of each one.


Makes 12

Preparation time: 15 minutes

Cooking time: 12-15 minutes

Finishing time: 15 minutes

Ingredients 

  • Little oil for greasing
  • 25 g (1 oz) cocoa
  • 3 tablespoons boiling water
  • 175 g (6 oz) soft margarine
  • 175 g (6 oz) caster sugar
  • 150 g (5 oz) self-raising flour
  • Half teaspoon baking powder
  • 3 eggs


To finish

  • 300 ml (1/2 pint) double cream
  • 100 g (4 oz) white chocolate curls
  • 250 (9 oz) raspberries




Method

  • Preheat the oven to 180oC, 350oF, gas mark 4. 
  • Lightly brush the insides of a 12 section deep muffin tin with a little oil and line the base of each one with a circle of greaseproof or non-stick baking paper.
  • Put the cocoa into a small bowl, mix in the boiling water until a smooth paste then leave to cool.
  • Put the margarine, sugar, flour and baking powder into a mixing bowl, add the cocoa paste and the eggs and beat until smooth. 
  • Divide the mixture evenly between the sections of the muffin tin, smooth the tops level then bake for 12-15 minutes until well risen and the tops spring back when lightly pressed with a fingertip.
  • Leave for 5 minutes then loosen the edges with a knife, turn out on to a cooking rack and peel off the paper.
  • Whip the cream in the rinsed and dried mixing bowl until it forms soft swirls. 
  • Split the cakes in half then sandwich back together with cream, spreading the remainder on top.
  • Arrange the raspberries in the centre of each cake then sprinkle the chocolate curls around the edge to make a nest. 
  • Arrange on a plate to serve.

Tip

  • To make chocolate curls, unwrap a block of white chocolate and turn over so the underside is uppermost on a chopping board. 
  • Run a swivel bladed vegetable peeler along the edge to make curls. 
  • If the curls are very tiny, put the chocolate on a plate and microwave on full power for 10 seconds to soften the chocolate then try again. 
  • If it is still difficult microwave once more and then try.



About this post -

This is a guest post.

No payment was received.

Recipe and photo credit by Seasonal Berries..



Monday, 20 October 2014

White Chocolate And Raspberry Blondies...


Cuts into 12

Preparation time: 30 minutes

Cooking time: 30-35 minutes


Ingredients
  • 150 g (5 oz) white chocolate 
  • 100 g (4 oz) butter 
  • 3 eggs 
  • 175 g (6 oz) caster sugar 
  • 1 teaspoon vanilla essence 
  • 200 g (7 oz) self-raising flour 
  • 1 teaspoon baking powder 
  • 175 g (6 oz) raspberries 
  • 75 (3 oz) white chocolate, melted to decorate 


Method
  1. Preheat an oven to 180°C, 350°F, gas mark 4. 
  2. Line an 18 x 28 cm (7 x 11 inch) roasting tin with a large piece of non-stick baking paper, snipping diagonally into the corners so that the paper fits snugly over the base and up the sides of the tin. 
  3. Break the chocolate into a bowl, add the butter and set the bowl over a saucepan of gently simmering water and leave until melted. 
  4. Whisk the eggs, sugar and vanilla in a second bowl with an electric whisk for about 5 minutes until very thick and the mixture will leave a trail when the whisk is lifted up. 
  5. Gently fold the melted chocolate and butter into the egg mixture then the flour and baking powder. 
  6. Pour the mixture into the lined tin and sprinkle with the raspberries. 
  7. Bake for 30-35 minutes until well risen, the top is crusty and the centre still a little soft. 
  8. Leave to cool in the tin then lift the paper and blondies out of the tin and put on to a chopping board. 
  9. Drizzle with the melted chocolate to decorate then leave to set. 
  10. Cut into squares and peel off the paper to serve. 
Tip
  • Unlike a Victoria sandwich style cake, blondies or brownies are almost better if they are slightly undercooked as the high proportion of chocolate will firm up slightly as it cools.
  


About this post -

This is a guest post.

No payment was received.

Recipe and photo credit by Seasonal Berries..


Wednesday, 15 October 2014

Chocolate And Raspberry Tart..


Impress your friends with this wonderfully moreish dessert...


Serves 8

Preparation time: 30 minutes

Chilling time: 30 minutes

Cooking time: 40-50 minutes

Chocolate pastry

  • 175g (6oz) plain flour
  • 15g (1/2oz) cocoa powder
  • 50g (2oz) caster sugar
  • 100g (4oz) butter, diced
  • 2 egg yolks


Filling

  • 250ml (8fl oz) double cream
  • 125ml (4fl oz) semi skimmed milk
  • 150g (5oz) dark chocolate, broken into pieces
  • 2 medium eggs
  • 65g (21/2oz) caster sugar
  • ½ teaspoon vanilla bean paste or extract
  • 175g (6oz) pack fresh raspberries
  • Extra raspberries and a little sifted cocoa powder to decorate



To make the pastry

  • Sift the flour and cocoa into a bowl, add the sugar and the butter and rub the butter in with fingertips or an electric mixer until it resembles fine crumbs.
  • Stir in the egg yolks and gradually bring the crumbs together, squeezing with fingertips and bring together to form a ball. 
  • Add a little cold water if needed.
  • Knead the pastry lightly and roll out thinly on a lightly floured surface. 
  • Lift the pastry over a rolling pin and then drape into a 24cm (9½in) fluted flan tin that is 2.5cm (1in) deep. 
  • Ease the pastry into the flan tin, pressing into the flutes. 
  • Trim the pastry a little above the top of the tin with scissors to allow for shrinkage during baking.
  • Prick the base with a fork and chill in the fridge for 30 minutes.
  • Preheat the oven to 190°C/375°F/Gas Mark 5. 
  •  Transfer the chilled tart tin to a baking sheet, line the pastry case with a large square of non-stick baking paper and fill with baking beans. 
  •  Cook for 10 minutes. Carefully lift the paper and beans out of the pastry case and cook for 5-10 more minutes until the base is crisp.


Meanwhile make the filling –

  • Pour the cream and milk into a saucepan, bring just to the boil, take the pan off the heat and add the chocolate. 
  • Leave for five minutes until melted. 
  • Whisk the eggs, sugar and vanilla together in a bowl until smooth and gradually whisk in the warm chocolate milk.
  • Sprinkle the raspberries over the base of the warm pastry case. 
  •  Strain the warm chocolate cream into the tart case and cook in the oven reduced to 160°C/325°F/Gas Mark 3 for 25-30 minutes or until just set with a slight wobble in the centre. 
  • Leave to cool at room temperature for at 1-1½hours. 
  • The tart can be made in advance and chilled in the fridge but the filling will be much firmer when sliced.


When ready to serve

  • Remove the tin and transfer tart to a serving plate. 
  • Sprinkle a few extra raspberries over the top and decorate with a little sifted cocoa. 
  •  Cut into slices to serve.


About this post -

This is a guest post.

No payment was received.

Recipe and photo credit by Seasonal Berries..

Sunday, 12 October 2014

White Chocolate And Mixed Berry Cups...


Serves 2

Preparation time: 15 minutes

Chilling time: 1-2 hours

Finishing time: 15 minutes

Ingredients

  • 65 g (21/2 oz) good quality white cooking chocolate
  • Few drops pink food colouring
  • 100 ml (31/2 fl oz) double cream
  • 1 tablespoon white rum, grand marnier or other favourite liqueur
  • 1 tablespoon icing sugar, plus extra sifted sugar to decorate
  • 50 g (2 oz) raspberries
  • 50 g (2 oz) small strawberries, halved or quartered depending on size
  • 50 g (2 oz) blueberries
  • Little sifted icing sugar, optional


Method

  1. Break the chocolate into pieces and melt in bowl set over a small saucepan of gently simmering water.
  2. Cut two squares of non-stick baking paper about 15 cm (6 inches) across.
  3. Divide the chocolate between the squares of paper, add a drop or two of pink food colouring then spread each into a large wavy edged circle with a round bladed knife to give a marbled effect. 
  4. Drape each circle over an upturned tumbler so that the chocolate is uppermost and leave to harden in the fridge for at least 1 hour.
  5. When the chocolate if firm, gently lift the paper off the glass, turn the moulded chocolate up the other way and very carefully peel the paper away. 
  6. Set each chocolate cup on a plate.
  7. Whip the cream until just holding its shape, flavour with the liqueur and sugar then fold in the fruit.
  8. Spoon into the chocolate cups, dust lightly with a little sifted icing sugar if liked and refrigerate. 
  9. Serve within 1 hour of finishing.
Tips


  • These cups can also be made with a mix of dark and white melted chocolate or all dark chocolate if preferred.

  


About this post -

This is a guest post.

No payment was received.

Recipe and photo credit by Seasonal Berries..


Friday, 26 September 2014

Posh fridge cake...

The easiest cake you’ve ever made ..

 Incredibly quick to mix together but remember to leave plenty of time for the cake to set in the fridge or it will crumble as you cut it...


Makes 20 pieces

Preparation time: 15 minutes

Ingredients 
  • 200g (7oz) dark chocolate broken into pieces
  • 50g (2oz) butter
  • 2 tablespoons golden syrup
  • 180g pack soft amaretti biscuits or 175g (6oz) good shortbread biscuits, roughly broken into pieces
  • 50g (2oz) pistachio nuts, roughly chopped
  • 175g (6oz) raspberries
  • 150g (5oz) blueberries
  • 75g (3oz) white chocolate, melted

Method
  1. Line a 20cm (8in) shallow square cake tin with a large square of non-stick baking paper, snipping diagonally into the corners of the paper then pressing the paper into the tin so that the base and sides are lined.
  2. Add the dark chocolate, butter and golden syrup to a bowl set over a saucepan of gently simmering water and heat for about 5 minutes, stirring from time to time until the chocolate has melted and the mixture is smooth and glossy.
  3. Take the bowl off the heat, add all the biscuits and, keeping a few nuts and berries back for the top, stir the rest into the chocolate mix. 
  4. Spoon into the paper lined tin and press into an even layer. 
  5. Sprinkle with the remaining nuts and fruit. 
  6.  Chill for 3 hours until firm.

To finish
  • Drizzle the melted white chocolate over the top of the cake in zigzag lines using a dessert spoon, then chill for an extra 30 minutes until set. 
  •  Lift the cake out of the tin, peel away the paper and cut into small squares. 
  •  Arrange in a pretty box lined with a square of non-stick baking paper and interweave the layers with squares of extra paper and tie with ribbon. 
  •  Keep in the fridge and eat within 2 days.


About this post -

This is a guest post.

No payment was received.

Recipe and photo credit by Seasonal Berries..

Sharing this post over at ~ Post Comment Love

Tuesday, 1 July 2014

Strawberries And Sandcastles...



It just would not be summer without a trip to the seaside. 

Add just a hint of the beach by serving these bite sized British strawberries, dipped in dark glossy chocolate flavoured with just a hint of orange over a bed of crushed biscuit crumbs or press the mixture into mini buckets or dariole tins for a fun take on a sandcastle.


Serves 6

‘Sand’ Biscuits

  • 225g/8oz gluten free flour
  • Large pinch of fine salt
  • 1 vanilla pod, slit lengthways, seeds scraped from pod
  • 55g/2oz icing sugar
  • 110g/4oz butter, diced
  • 1 egg yolk
  • 2-3 teaspoons water
  • 6 ice cream cones
  • 55g/2oz butter


Chocolate Strawberries

  • 200g/7oz dark chocolate, broken into pieces
  • Finely grated zest of 2 medium oranges
  • 2 teaspoons light olive oil
  • 500g/1lb 2oz strawberries, chilled



Method

  1. To make the sand biscuit, preheat the oven to 180oC/160oC fan assisted/Gas Mark 4. 
  2. Add the flour, salt, vanilla seeds and icing sugar to a bowl or food processor. 
  3. Add the butter and rub in until fine crumbs. 
  4. Add the egg and just enough water to mix to a soft dough.
  5. Roll the dough out between two sheets of non-stick baking paper, slide on to a baking sheet then chill for 20 minutes.

For the strawberries

  1. Add the chocolate, orange rind and olive oil to a bowl set over a saucepan of gently simmering water, making sure that the water does not touch the base of the bowl. 
  2. Heat until just melted then stir until smooth.
  3. Strain the chocolate through a fine sieve into a bowl, if liked then dip the strawberries into the chocolate and put on to a tray lined with non-stick baking paper. 
  4. Put in a cool place to set.


Sand castles

  1. Crush the biscuit and ice cream cones into fine crumbs. 
  2. Melt the butter in a small saucepan, mix in 225g/8oz of the crumbs then pack into 6 small buttered mini buckets or dariole moulds. 
  3. Chill 10 minutes then loosen and turn out on to small plates. Scatter extra crumbs on to the plates then arrange the strawberries on top, adding little flags or plastic spoons if liked.

Cook’s tip

Short of time then cheat and use two bars of your favourite brand of flavoured chocolate.



About this post -

This is a guest post.

No payment was received.

Recipe and photo credit by Seasonal Berries


Thursday, 17 April 2014

Thorntons Easter Egg Review...



We all have a sweet tooth in our house and are big fans of yummy chocolate. Milk chocolate probably tops the wishlist, preferably Thorntons. We also all love running, so what nicer treat than chocolate after a good work out? fruit first of course!

I was over the moon when I was asked if Thorntons could send me a selection of their Easter eggs. Me chocolate? Thorntons! Oh yes please. With all the fuss around doing London marathon and staying in London last week, I was a bit low on our usual Easter stockpile. A good start to Easter week then with a delivery of goodies.

I love their chocolate and my lovely husband (in case he is reading) often treats me to something from their range. When we first met years and years ago, as a special treat he used to buy me a bag of their rum truffles. Now my treats on special occasions have turned to a nice big a box of continental chocolate, yes I am greedy!! My husband knows a way to make me smile is through Irregular Choice shoes or Thorntons chocolate, fact :)



At Easter all of our 4 children still love receiving Easter eggs, even my eldest son who is nearly 20, loves them. Then again who doesn't?!. Our family tradition is every Easter Sunday they wake dad up and ask him to hide all the eggs, all named up and then they spend ages trying to find all of their own. There are always a few eggs that do not get found for hours, wait too long and Dad eats them!! The kids start panicking searching everywhere, the shed, the washer, the cooker. Eventually all is well, they all have their own pile of eggs. They then do swaps trying to get their favourites.


Looking back I was about 5 or 6 when my first memories of Easter come to mind. Thorntons was a big part of that. My Grandma buying me Easter eggs from Thorntons. She worked for them and would always proudly give me an Easter egg from the shop. I remember how cool it was, receiving an egg which always had my name on it. No one could touch my egg, this was Claire's egg. This was special, this was a Thorntons Egg...

About this post-

I got sent a selection of Easter treats for the purpose of this post. I was not paid for this post and all thoughts are my own honest opinion.

Monday, 3 February 2014

Millionaire's Flapjacks...


We all love millionaires shortbread and especially anything with chocolate and yummy caramel in it.

My grandma always made it for me on special occasions and she knew how much I love it. She would also make me and my granddad a batch to share to surprise us often. After my grandad died she always carried on making me some up, even in her 90's.

She made the best ever millionaires shortbread and when she passed away bless her, it was up to me to take over the baking it. However much I try I can never make it as good as hers was, my shortbread never turns out as good. I tried this recipe with a twist and replaced the shortbread for flapjack,, wow it tasted great.

Tuesday, 15 October 2013

Halloween Chocolate Pots...


Kids will love these simple chocolate pots with spooky tombstone cookies for Halloween

Ingredients

  • 200ml double cream
  • 130g dark plain chocolate (minimum 70% cocoa solids)
  • 70g milk chocolate
  • 2 tbsp liquid glucose
  • 2 egg yolks 
  • 20g butter
  • 100g Rachel’s GREEK STYLE natural yogurt
To Decorate

  • 50g Oreo cookies crushed

Serves: 6 

Preparation time: 30 minutes 

 Cooking time: 10 - 15 minutes

Method for the Chocolate Pots

  • Heat the cream, do not allow it to boil.
  • Break the chocolate into a bowl and pour over the hot cream. 
  • Stir the chocolate until it melts and there is a smooth consistency.
  • Add the liquid glucose, egg yolks and butter, and beat lightly to combine the ingredients into the chocolate mixture.
  • Fold in the yogurt.
  • Pour the mixture into the glasses and refrigerate for a couple of hours before serving.
Biscuits

  • 50g Oreo cookies, crushed
  • 180g unsalted butter, softened
  • 112g caster sugar
  • 1 large egg, beaten
  • Couple of drops vanilla extract
  • 200g plain flour, sifted
  • 1/2tsp baking powder
To Decorate

  • 100g dark chocolate, melted

Method for the Cookies

  • Pre-heat the oven to 200°C/400°F/Gas Mark 6. 
  • Line a baking sheet with parchment paper.
  • Begin by crushing the Oreo cookies and then put them to one side.
  • In a large bowl or using an electric mixer, beat the butter with the caster sugar until light and creamy.
  • Beat in the egg and the vanilla extract. 
  • Add the flour and baking powder and blend until a soft dough is formed.
  • Add the crushed Oreo cookies to the mixture and combine fully until you have a speckled looking dough.
  • Refrigerate the dough for at least one hour (this will make it easier to roll out).
  • On a floured surface roll out the dough to ½ cm thickness. 
  • With a sharp knife, cut out tombstone shapes and place the cookies apart on the tray.
  • Bake the cookies until the edges are slightly browned for approximately 10 minutes. 
  • Transfer to a cooling rack and cool completely before handling.
  • Using a small piping bag with a small plain nozzle, fill with the melted chocolate and pipe the letters RIP.
  • Leave once again for the chocolate to set.
  • Place a RIP cookie in the centre of each glass and then sprinkle crushed Oreo cookie crumb around the biscuit to look like soil and stones.
  • Serve immediately.



Recipe and photo credit by Rachel’s the organic dairy


Thursday, 19 September 2013

Chocolate Brownies : Childrens Party Cakes...

With 4 children its always like a party here, and that is just at dinner time. 

Today's guest post is how about trying some tasty Gluten Free Chocolate Brownies?



Ingredients

  • 1 cup Orgran All Purpose Plain Flour (120g)
  • 1½ cups caster sugar
  • 3 eggs, lightly beaten
  • 150g chopped butter
  • 125g chopped dark chocolate
  • ¼ cup cocoa powder (20g)
  • 1 tsp. vanilla essence pure icing sugar to dust




Method

  • Preheat oven to 180°C (355°F)
  • Grease 20cm (8”) square tin with oil or melted butter.
  • Line base with baking paper, extending over two opposite sides (to help you lift the brownies out).
  • Bring small pan of water to a simmer.
  • Put butter and chocolate in heatproof bowl.
  • Place the bowl over the pan, but do not let the base of the bowl sit in the hot water.
  • Stir occasionally until smooth.
  • Remove from heat and cool slightly.
  • In a large bowl whisk eggs, sugar and vanilla together.
  • Add melted chocolate mixture and whisk together.
  • Stir in the combined sifted flour and cocoa, taking care not to over beat.
  • Pour into the greased tin and bake for 40 minutes or until slightly risen and just firm.
  • Leave to cool in the tin (brownie will sink back down on cooling).
  • When cool, lift out and cut into squares.
  • Dust with sugar icing and serve

Variation

  • For nut brownies, add 1 cup of chopped roasted macadamias, walnuts, or pecans to the mixture.
  • For white chocolate brownies, use white chocolate melts instead of the dark chocolate.
  • For marshmallow brownies, add 1 cup of mini marshmallows to the raw mixture.
  • To make a brownie ice-cream sandwich, cut brownies into small squares and sandwich two squares together with vanilla ice-cream.
  • Serve with hot chocolate fudge sauce as a dessert.


Recipe and photo credit by Orgran



Tuesday, 13 August 2013

I Heart Cake, Hearty Slice Challenge...


Last week I was invited to take part in a fun baking challenge from find me a gift, to review one of these lovely Heart Cake Mould. Also I get to enter my cake creation into the draw, which one blogger will win a bundle of kitchen goodies worth £100.

I loved using the cake mould it is very sweet, I love how each piece cuts into hearts. When you have finished making your cakes you cut your slices in to large heart shapes which is great for yourself or to share with your loved ones.

The mould is very good quality, microwave, oven, freezer and dish washer safe and very easy to get your cake out of, all in one piece.

I made a strawberries and cream marble sponge cake and it tasted amazing, so much so it did not last 2 minutes, everyone loved it.


Serves 6 large hearts

Ingredients

  • 250g Margarine
  • 250g Caster sugar
  • 350g Self raising flour
  • 1 Teaspoon vanilla extract
  • 3 Medium eggs
  • 180ml Skimmed milk
  • 2 Table spoons cocoa powder

Topping

  • 200ml Double cream
  • 400g strawberries, washed hulled and half, few quartered
  • 1 Teaspoon cocoa powder

You will need

  • I heart cake mould

Method

  • Pre heat oven to 180c ( 170c fan )
  • Place the margarine, vanilla extract, and caster sugar in a bowl and whisk with and electric whisk until smooth.
  • Add a egg and a little sieved flour one at a time, then mix flour and milk together until light and fluffy.
  • Share the mixture into 2 bowls, add the cocoa powder to one bowl and mix together with a wooden spoon.
  • Spoon mixture into mould one spoonful then another to separate the colours.
  • Bake in over for 55-60 minutes
  • Leave to cool for 5-10 minutes then turn out to cool completely.
  • When cool place back in mould.
  • Whisk the double cream till double in size.
  • Place on to the cake top.
  • Place the chopped strawberries on top of the cream.
  • Sieve a little cocoa powder over the cake.



So so yummy, I can not wait to make another

You can also find every ones entry on Twitter by using the hastag #HeartySlice

How sweet is this mould? perfect for anytime of the year, sharing your hearts...

Heart mould £14.99 from find me a gift

About this review-

I got sent a cake mould to review and make a cake to enter into the competition. I was not paid for this post and all thoughts are my own honest opinion .

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