Even Miss Four is doing it!
Leftover from our Solstice bonfire... she got bored waiting for marshmallow level coals...
Even Miss Four is doing it!
The June 2010 Daring Bakers’ challenge was hosted by Dawn of Doable and Delicious. Dawn challenged the Daring Bakers’ to make Chocolate Pavlovas and Chocolate Mascarpone Mousse. The challenge recipe is based on a recipe from the book Chocolate Epiphany by Francois Payard.
These nests were filled by a luscious, rich chocolate mousse. I made only half of this recipe, and still ended up with enough to fill the nests (as seen above) and have 3 1/2 cup serves to freeze for the children.
There was supposed to be a mascarpone cream made with a creme anglaise, drizzled over the top, but I made a mistake because I was halving the mousse recipe on the fly, and ended up making a light chocolate ganache as the start of the mousse. And then I only had enough cream to remake the mousse, and had to skip the drizzle. I could have gone back out to the shops, but I had a lot of other cookery going on, as I made and served these for our anniversary dinner. Which in hindsight was probably a bad idea, because after stuffing myself with prosciutto tomatoes, and beef wellington, and perfectly steamed broccoli that just mopped up all those delicious juices, and roast potatoes, there really wasn't much room for dessert. I made room, because after one bite of the sweet, chewy meringue contrasting with the dark, rich, creamy, bitter mousse, I couldn't stop. But I did, because I could only fit in half, and the rest went back in the fridge. But not before I caught this quick texture shot.
I was trying to capture the contrasts in the textures, but the photo doesn't really do it justice.
I had planned on making individual serves of this wrapped on sticks, cooked over an open fire, but it rained tonight, so instead of soup in mugs and damper on sticks outside, we had soup in mugs and damper rolls snuggled up on the couch with blankets and Chitty Chitty Bang Bang.
A cross between dried apples, and the crunchy apples sold with licensed characters on the packets, this was something Oma made for the kids. Ttrue, they didn't help, but if they had been at my mum's place I'm sure they would have enjoyed this cooking activity.
You may remember back in February, when I had so much trouble with my Taste & Create assignment of Cupcake Project, because I had such trouble narrowing it down to one recipe. Regular readers might remember that I ended up making two more recipes from Stef's site, after Taste & Create was over for the month, purely because I couldn't resist Pomegranate Mojito Cupcakes or these cute Cupcakes in Orange Peels. Well guess what. This month, I'm paired with Stef again! And once again I had trouble deciding. I almost made these Chocolate Stout Cupcakes, but then I thought I wanted to save them for later in the week, to welcome home DP after a week away for work, and I wouldn't have them made, let alone blogged before the deadline. (so look for them in a week or two!) Then the Jasmine Cupcakes with Raspberry and Honey caught my eye, and I ended up using Stef's technique to bake with the flavour of tea as my recipe this month. I used some beautifully fragrant Strawberry and Mango herbal fruit infusion 'tea'. It was both caffeine and gluten free, being mostly fruit powder.
I have a friend who is Coeliac and she has promised to come around in the school holidays to play Bop It with Master Six. So I thought I'd use the yummy fruit butter to make her some cupcakes. I looked at a few gluten free recipes, but in the end caved, because really, how many times am I going to use xanthan gum and gluten free baking powder and rice flour for anything else?
Obtain 'tea' leaves. I planned on leaving them in, so I crushed them finer
Mix together and cook on low heat for five minutes,
then cool, strain (if you want to) and use as directed in your recipe
I followed the directions on the box, using my flavoured butter, and seeping a tea bag for 20 minutes in the water it called for.
Ok, so it's a box mix... but for a good cause!
I haven't iced them yet, though the box came with gluten free icing mix, because I'm storing these in the freezer until the day before she comes around, when I'll make the icing and ice the cupcakes. I don't trust myself around these not frozen for that long. I've eaten two out of the dozen myself already. Sooo good!
Water as directed, flavoured with another tea bag
Ready to cook
For the times you really want maximum impact, both with flavour and impact, for minimum effort, you need to give these a go. Something I made up just over seven years ago, to impress a certain someone who I met at university. It must have made an impression, because last week we celebrated our seventh anniversary, and this is part of what I cooked for that dinner.
It's Cookbook Challenge time again, and though I've been falling behind I knew I had a recipe for this week. My library card has been getting a real workout, because even though we've been living here 6 months, we don't have the bookshelves installed yet, so all my cookbooks are still in storage. :( Still, this is so simple, you don't need a recipe at all! I even mixed things up a bit by making some with jam - a rather nice Strawberry, Blueberry and Cranberry jam. These made a delightful afternoon tea once they finally cooled down enough to eat, all buttery and flaky and sweet and perfect with my coffee.
Place the triangle with the points facing away from you.
Carefully roll up from the chocolate end to the point.
We used both Sea Salt, and Blueberry with Almond flavoured dark chocolates.
Master Two approved.
No recipe, as I think I've linked to my favourite pizza dough enough in the last few weeks, and pizza toppings are a very personal matter. So tonight I thought I'd post a pictorial recipe of sorts. A step by step as you will. Mostly because I like the way the photos turned out and I don't want to waste them :P
Evenly fill muffin holes. Bake about 30 minutes.
You could also use Hershey's Kissables inserted into the sides as wheels, but they have a tendency to cause more severe structural damage to the chocolate. These also make a great party treat just by themselves.