Chocolate Truffle with Coffee Cream

Chocolate Truffle with Coffee Cream

Serves 6-8 Ingredients 150g plain chocolate 115g creamed coconut 50g unsalted butter 250g finely chopped ready to eat dried pineapple 200g crushed shortbread biscuits 300ml double cream 2tbs rum 1tbs instant coffee granules 450ml single cream Method Line a 900g loaf pan with non-stick paper Put chocolate, coconut, and butter in bowl and microwave on medium until soft – maybe 3 min Stir in dried pineapple and biscuits Whip double cream to soft peaks and add in rum Fold into chocolate mixture Spoon into tin Cover and chill for 24 hours To make the sauce Stir instant coffee granules into single cream Microwave for 1 min on high – stir frequently so coffee is dissolved Sweeten if wish Serve luke warm over the truffle photo credit: totcupcakes via photopin...
How to make Reindeer Bread

How to make Reindeer Bread

… because it’s never too soon to make Christmassy-food and remember, reindeer bread doesn’t contain any reindeers 🙂  Ingredients: 1/2 cup butter, softened 1 cup white sugar 2 eggs 1 1/2 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/4 teaspoon ground ginger 3/4 cup pumpkin puree 6 ounces semi-sweet (milk chocolate) chocolate chips 1 cup chopped pecans, divided 1/4 cup confectioners’ sugar (US) Icing Sugar (UK) 2 tablespoons heavy cream 1/4 teaspoon ground nutmeg 1/4 teaspoon ground cinnamon How to make Reindeer bread Cream butter and sugar until fluffy. Add one egg at a time mix well after each addition. In a separate bowl blend together flour, baking soda, salt, 1 teaspoon of cinnamon, 1/2 teaspoon of nutmeg and the ginger. Slowly stir 1/3 of the flour mixture into the sugar mixture. Then stir 1/3 of the pumpkin into the sugar mixture. Next stir in 1/3 of the flour and then the rest of the pumpkin. Finally stir in the last of the flour mixture. Gently fold in chocolate chips and 3/4 cup of pecans. Grease and flour a 9×5 inch loaf pan. Preheat the oven to 350 degrees. Pour mixture into loaf pan and sprinkle with remaining pecans. Bake for one hour until a knife inserted in the middle of the loaf comes out clean. Cool completely. For the icing stir together the confectioners’ sugar and heavy cream. Add cinnamon and nutmeg and stir until smooth. Drizzle icing over bread loaf when completely...
Chewy walnut fingers

Chewy walnut fingers

preheat oven 180C Ingredients 75g plain flour 1/2tsp bicarbonate of soda 140g soft brown sugar1tsp vanilla extract 2 large egg whites 75g broken walnuts 50g chocolate chips Method Sieve flour and bicarbonate of soda together Put sugar, vanilla extract and egg whites into large bowl Beat for 2 minutes until pale coffee colour Add the flour mixture Beat until all combined Stir in walnuts and chocolate chips spread evenly on 2cm baking tin Bake for 15-20 min or until golden brown and crusty Cool for 10 min before cutting into bars, leave a little longer before removing from pan     photo credit: Shira Golding via photo pin...
12 Fun and Delicious Cupcake Decorating Ideas

12 Fun and Delicious Cupcake Decorating Ideas

Love cupcakes? So do we 🙂 Imagine you’ve got a batch of cupcakes and you’re wondering what to do them. Or you’ve been commissioned to produce 12 beauties for sale.  Don’t panic, we’ve got some great ideas for you right here. And a lovely free gift at the end of the post. #1 Fill ‘Em  Even though you can’t see the filling from the outside, adding a filling to a cupcake always adds that extra wow. Use a long round icing tip to inject icing, thick creams and more. Simply inject the tip in the middle of the cupcake at a 90 degree angle and fill until the tip starts to come out of the cupcake. Stop filling and remove the tip. #2 Easy Icing Flowers You don’t have to take advanced decorating courses to have some pretty looking flowers. These flowers are pretty easy make. Here’s a brief overview:   For the blue flowers: Using a Wilton 12 tip, make a mound in the center of your cupcake. Then use a Wilton 16 tip to make a small cluster of long star shapes out the top. Then starting around the bottom middle, use Wilton tip 18 to make the petals. Work around in a circle and then make another row above until you come to the top.   For the shaggy flowers: Make your leaf shapes with a leaf tip (Wilton 352 will do). Then use a multi-opening tip (Wilton 233) to make the shaggy petals. Start from the outside and make a circle. Then make another circle further in, until the whole cupcake is filled.   For...
Apricot and chocolate bars

Apricot and chocolate bars

Preheat oven to 180C Ingredients 150g plain flour 1/2tsp bicarbonate of soda 75g porridge oats 140g soft brown sugar 75g soft butter 75g chocolate chips Apricot jam Method Sieve flour and bicarbonate into a bowl stir in the porridge oats Beat together sugar and butter until creamy then stir in the oat/flour mixture until crumbly Spoon one quarter of the mixture into a small bowl and stir in chocolate chips Press remaining oat mixture into 2cm baking tin Spread generously with jam sprinkle chocolate chip mix over top Bake for 30 mins or until chips golden brown Cool completely before cutting into squares – and enjoy   photo credit: Dave77459 via photo pin...

Fig Sly Cakes

What can you do with the following? Dried Figs Broken Walnuts Sultanas and raisins And some frozen puff pastry Roughly chop 225g ready to eat dried figs and put into a pan with 75g broken walnuts and 50g each of sultanas and raisins. Add 150ml water and cook uncovered and stirring continuously, until the water has evaporated and the mixture is soft and thick. Leave to cool. Preheat the oven to 180 degrees. Line a 18 x 28cm shallow baking tin with ready rolled puff pastry. Spread the fig filling evenly over the pastry and top with another piece of puff pastry. Press the edges together with a fork and brush with a little mild, finally sprinkling with caster sugar. Bake for about 40 min or until golden brown. Serve slightly warm with ice cream as a pudding or cold as a cake....