Monday, 2 December 2013

Christmas Kinder Surprise Unwrapping

My kids got some Christmas Kinder Surprise eggs in their advent calendar.  Thought I would share their reactions with you.

Monday, 11 November 2013

Strawberry chocolate scones

woke up this morning at it was snowing and it looked cold out. The snow was beautiful and made it feel like Christmas already ( November 10th) ;P
I warmed up the house by baking strawberry chocolate scones. My husband who's not a fan of scones actually liked these :) 
 Easy and quick recipe

Here's the recipe

2 cups flour
1 tbsp baking powder
1/4 cup sugar
1/2 tsp salt
1/3 cup cold butter
1 cup chopped strawberries 
3/4 cup mini chocolate chips (more to drizzle on top )
3/4 cup heavy cream 

Preheat oven to 425 degrees and line a baking sheet with parchment paper

In a large bowl, whisk together flour, baking powder, sugar and salt.
Cut the butter in with a pastry cutter or 2 knives until pea-sized lumps remain.

Using a spatula, fold in the strawberries and chocolate chip until the berries are coated with flower.

Pour in the heavy cream and gently stir to combine.
Use your hands to gently kneed the dough to get in into a ball shape.

On a lightly floured surface, flatten the ball into a circle about 3/4 inch thick.
Use a large knife and cut the circle into 8 wedges (like a pizza)

Place on baking sheet about an inch apart and bake for 12-15 minutes or until golden in colour.
Once they are baked, cool completely and drizzle with chocolate. Enjoy 

Sunday, 10 November 2013

Brownie Bottom Coconut Cream Chocolate Mouse Cake

I don't usually bake anything special for my birthday but this year I thought if I'm going to eat the whole thing I might as well make it taste good. Let me tell you, if you like coconut then this is the cake for you. Brownie Bottom coconut cream chocolate mousse cake. Mmm so good ! Well worth the calories. Oh wait, birthday cakes are alway fat free and 0 calories :P

1/2 cup butter
1 cup sugar
2 eggs
3 Tbs coco powder
1/2 tsp vanilla
1/2 cup flour

Preheat oven to 350 degrees. In a microwave bowl, melt the butter. Add sugar and eggs and beat together. Add the coco powder, vanilla and flower and mix until incorporated. 
Pour the batter into a greased 9" spring form pan.
Bake for 12-16 minutes or until a toothpick inserted comes out clean.

Coconut Cream Filling:
1 1/2 cups half and half cream (10%)
1 1/2 cups coconut milk
2 eggs
3/4 cup sugar
5 tsp corn starch 
1/4 tsp salt
3/4 cup flacked coconut 
1/2  tsp coconut extract 
1/4 tsp vanilla extract

While the brownie layer is baking, combine half and half cream, coconut milk. eggs, sugar, cornstarch and salt in a sauce pan. Cook over medium/low heat stirring constantly until the mixture thickens about 10-15 minutes.
Once it's thickened, remove from heat and add the coconut extract, vanilla extract and flacked coconuts. Pour this over the brownie layer and cover with plastic wrap directly on the the coconut cream layer so it doesn't form a hard skin. Cool completely.

Chocolate Mousse:
2 eggs, separated and room temperature
1/2 cup whipping cream (35%)
1/2 Tbs vanilla extract
1/4 cup butter
1/2 cup bittersweet chocolate
1/2 cup sugar
1/4 tsp cornstarch 

In a medium  bowl whisk together egg yolk, cream and vanilla. set aside. In a double boiler, melt the butter.
Once the butter is completely melted very slowly whisk in the yolk mixture. Continue whisking over simmering water until the mixture thickens like pudding, about 8-12 minutes.
Once thickened, remove from double boiler and add the chocolate and stir until completely melted. Set aside in the refrigerator.
In a separate bowl beat together egg whites, sugar and cornstarch until stiff peaks form.
Whisk 1/4 cup of the stiff egg whites to the chocolate to loosen it up.
Gently fold in the rest of the egg white into the chocolate mixture until combined.
Pour this chocolate mousse over the cooled coconut cream in the spring form pan. Place the whole thing in the refrigerator and let it set for about 4 hours.

Whipped Cream:
3/4 cup whipping cream (35%)  
1/4 cup powdered sugar 
1/2 tsp vanilla extract

Beat together all the ingredients until peaks form. Add this to the top of the cake.
Garnish with toasted coconut.
Keep in the refrigerator until ready to serve. Run a knife around the edges of the pan to loosen it from the sides. Remove the side.
Cut, serve and enjoy
Happy Birthday to me :)

Saturday, 15 June 2013

Salted Caramel Chocolate pig cake

I saw a cake on pinterest and I wanted to make it for my husband for fathers day .... it tasted really good.
What do you think ?

Salted Caramel Chocolate pig cake
For the Cake
2 cups sugar
1 3/4 cups all-purpose flour
3/4 cups cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup buttermilk
1 cup hot coffee, or 1 cup boiling water and 2 tablespoons instant espresso powder
1/2 cup canola oil
2 large eggs
2 teaspoon pure vanilla extract

For the Salted Caramel Ganache
9 oz. semi-sweet or bittersweet chocolate, chopped (I used a 72% venezuela orgine)
1 cup sugar
3 tablespoons water
1 1/4 cups heavy cream
2 big pinches sea salt, preferably fleur de sel
1 teaspoon vanilla extract

For the Vanilla Bean Filling
1 1/4 teaspoons unflavoured gelatin
1 1/2 cups chilled heavy cream
3/4 cup powdered sugar
1 vanilla bean, split lengthwise
Sea salt for finishing


For the Cake
1. Adjust oven rack to the middle position. Preheat oven to 350 degrees F. Butter and line 2, 9-inch baking pans with parchment paper. Set aside.
2. In the bowl of a stand mixer fitted with the paddle attachment, add in the sugar, flour, cocoa powder, baking soda, baking powder, and salt. Mix until well combined.
3. Add in the buttermilk, hot coffee, oil, eggs, and vanilla. Mix on medium speed until well combined. About 1 to 2 minutes.
4. Divide batter among cake pans and bake until a toothpick inserted comes out almost clean, about 35 to 40 minutes. Let cake cool in pans about 10 minutes then remove from pans and cool on a cooling rack until completely cooled.

For the Salted Caramel Ganache
1.Place the chocolate in a medium bowl.
2.In a medium heavy bottomed pot, combine the sugar and water, and stir to combine. Heat the mixture over medium high heat, without stirring, but swirling occasionally if the sugar is colouring unevenly. Heat until the sugar turns amber in colour. Remove from heat immediately and slowly add the heavy cream while whisking. If there are any clumps of sugar, return the pot to low heat and stir until dissolved. Remove from heat and stir in the vanilla and fleur-de-sel (or other coarse salt). Pour the caramel over the chocolate. Allow the mixture to sit for about 5 minutes, then gently stir until the ganache is well combined. Set aside to thicken, about 1 to 2 hours. *If the ganache becomes to thick, warm it over a double boiler until more workable to in the microwave for 10 second intervals.

 For the Vanilla Bean Filling
In the bowl of a stand mixer fitted with the whisk attachment, beat the heavy cream, powdered sugar, and vanilla bean seeds, and beat on high speed until soft peaks have formed. Add in the gelatin and whisk for a few another minute to incorporate.

Take the first cake layer and place it on a cake board or cardboard round slightly smaller than the cake layers. Spread a layer of ganache (a spreadable consistency) over the cake, about 1 cup. Top with the vanilla bean whipped cream. Top with the second cake layer. Refrigerate the cake for about 2 hours until the filling has set.
Refrigerate cake.

It was delicious.