Foodie Guide

katcakes:

Two-Layer Decorated Chocolate Cake

There are times in my baking when I experience a hit of inspiration and I am suddenly on the verge of decorating cakes as if I am running my own patisserie. Two nights ago, Peter Gilmore presented to the Masterchef contestants an eight textured chocolate cake, and that had inspired me to design and create my own textured chocolate cake.

Of course mine is nowhere near as professional and complicated as the stunning chocolate dessert, but I could say that decorating and creating this cake was a fun experience to explore different techniques of construction and styling. The cake is compiled of two layers, a crumbly chocolate cake and a dense fondant layer, covered in a thin chocolate glaze and decorated with white and dark chocolate patterned squares. All the more reason to surprise your chocoholic friend with this recipe! 

Double this recipe to create a large cake for a group of people (I made enough to serve four people). This cake might look complicated and have plenty going on, but once broken down, I can guarantee you’ll find this a pleasure to recreate. 

Two-Layer Decorated Chocolate Cake

Ingredients

Fondant layer

• 125g dark chocolate
• 1/2 tbs glucose syrup
• 30g unsalted butter
• 1 egg
• 1 tbsp caster sugar
• 1 tsp plain flour

Cake layer

• 25g unsalted butter, softened
• 25g caster sugar
• 1 egg
• 2 tbsp cocoa powder
• 1/2 cup self-raising flour
• 1/4 cup milk

Chocolate glaze

• 75g milk chocolate
• 75g thickened cream
• 1 tbsp icing sugar

Chocolate squares

• 50g white chocolate
• 50g dark chocolate

Method

1. To make fondant layer: Preheat oven to 150C. Line and grease a loaf tin with baking paper. Combine chocolate, glucose syrup and butter in a heat-proof bowl and place over a double boiler on medium heat. Stir until ingredients are combined and chocolate has melted through. Set aside. In another bowl, beat egg with an electric mixer on low-medium speed for 5 minutes until pale and aerated. Gradually add caster sugar and continuously beat for another 3 minutes. Gently fold in flour, followed by chocolate mixture. Pour into prepared loaf tin, then place in the oven for 10 minutes. Remove from oven and allow to cool for 5 minutes (it’s okay if the middle isn’t completely cooked through) then refrigerate for 1 hour to set.
   
   
2. To make the cake layer:  Preheat oven to 150C. Line and grease another loaf tin with baking paper. Whisk together butter and sugar until pale and creamy. Gradually add in egg, continuously whisking to combine. Fold in cocoa powder, then half the flour and milk. Mix together to combine, then fold in the remaining flour and milk. Pour batter into prepared loaf tin and place in the oven for 10-15 minutes or until a skewer inserted into the cake comes out clean. Remove from oven and cool for 5 minutes before transferring to a wire rack to cool completely.
   
   
3. To make chocolate glaze: place chocolate, cream and icing sugar into a small saucepan over medium-low heat. Stir until chocolate has completely melted and mixture begins to boil. Remove from heat and allow to thicken and cool for 10 minutes, continuously stirring every now and then to remove heat.
   
   
4. To make chocolate squares: place white chocolate in a small heat-proof bowl and place over a double boiler. Stir until half the chocolate is melted, remove from heat and continue mixing until all chocolate is melted. Pour chocolate over a sheet of baking paper, and working quickly, use a palette knife to spread chocolate evenly over sheet until it is 1mm thick. Using a fork, create swirly patterns in the chocolate, then set aside cool. Once set, repeat melting process with dark chocolate, and pour the dark chocolate over the white chocolate. Spread dark chocolate evenly to fill spaces in the white chocolate. Score chocolate into 16 rectangles. Set aside to cool completely in room temperature.
   
   
5. To assemble: Carefully place fondant layer on top of cake layer and gently press down. Cut off edges to straighten, then cut cake into 4 even pieces. Pour glaze over cakes, covering the top and sides. Dust cake with a little cocoa powder, then place chocolate squares along sides of cake. If there is any left over glaze, refrigerate until it resembles spreadable consistency, then pipe onto cake and finish with a broken piece of chocolate. Serve. 

ENJOY! :D

goddessofscrumptiousness:

Shoestring Potato and Onion Pancakes (Latkes)

These latkes are very tasty and unlike the latkes traditionally served with applesauce, sour cream or even compound butters these crunchy and spikey babies are delicious all by themselves.

Ingredients:

2 large potatoes, scrubbed, peeled and julienned (cut thinly into shoestrings)

1 large white onion, very thinly sliced and separated

2 teaspoons onion powder

1 heaping Tablespoon mayonnaise

1/2 cup cornflour (cornstarch)

fresh cracked black pepper

1 teaspoon fine salt (or less according to taste)

canola oil for pan-frying

Procedure:

- In a bowl mix all ingredients together except canola oil.

- Heat skillet and put just enough oil to cover the surface.

- Place a tablespoon amount mound of potato mixture onto the hot oil and pan-fry till potato pancakes are golden brown and crispy.

- Place cooked latkes on paper towels to absorb excess oil, then transfer to a wire rack so that bottom of pancakes doesn’t get soggy because air can circulate at the bottom making pancakes stay crispy on both sides.

Makes about 1 1/2 dozens latkes

justbesplendid:

Laura’s AppleJack Sangria by The Novice Chef

Yield: a little over 2 Quarts Sangria

ingredients:

2.5 cups AppleJack Brandy
6 cups Real Sangria
2 Oranges (1 orange juiced, 1 orange sliced)
1 Lemon, juiced
1 large apple, sliced
a handful of grapes

directions:

In a large pitcher combine AppleJack Brandy and Real Sangria, juice of 1 orange, and juice of lemon.

Stir in sliced oranges, apple, and grapes. Refrigerate for 24 hours to let the flavors meld.

Serve over ice, with a slice of apple or orange on the rim

gossipchef:

Deep Fried Strawberries 

1 1/2 cups whole milk
2 eggs – beaten
1/4 cup vegetable oil
1 teaspoon salt
2 teaspoons sugar
2 teaspoons baking powder
1 1/2 cups all purpose flour
1 cup cornmeal

large strawberries
1/2 cup – 1 cup all purpose flour – enough  to dredge strawberries
vegetable oil – enough to fry
powdered sugar – to dust
dipping sauces:
Nutella
Hershey’s Chocolate Syrup

What to do:
1. Place enough vegetable oil into a deep sided frying pan {or deep frying machine} and heat to 375 degrees. I use a candy thermometer to monitor my oil temperature.

2. Into a large bowl add: milk, eggs, 1/4 cup vegetable oil. Whisk to combine. Set aside.

3. Into a separate bowl add: salt, sugar, 1 1/2 cups flour, cornmeal and baking powder. Whisk to combine. GRADUALLY add flour mixture to wet ingredients. Mix until well incorporated.

4. Into a shallow pan, add enough flour to dredge strawberries.  Mist strawberries with water. Dredge strawberries in flour and then into batter mixture.

5. CAREFULLY place battered strawberries into the hot oil. Do not crowd pan. Cook until golden. Turning {I find chopsticks work well} so it’s evenly browned on all sides. Transfer strawberries to a plate lined with paper towels to absorb excess oil.

6. Transfer to serving plate and dust with powdered sugar. Serve with dipping sauces.

katcakes:

Chocolate and Pecan Scrolls

No, not cinnamon! Chocolate! With pecans! I wanted to try something new, and try to create my own recipe (that’s right! Except I did use a few recipes as a guide to make sure I was on the right track). I wanted to create something that I knew would be good for both adults and children, seeing as I was making these scrolls for a luncheon. 

A few reasons why I decided to make scrolls: 1) Because it’s almost winter 2) These can be eaten warm and 3) After seeing the different varieties in scrolls, I thought it would be a great way to experiment with flavours. Hence why I decided to go with chocolate and pecans, because after the cake that I made a couple of weeks ago, I knew they were a great combination.

I really wanted these to be different and unique from other scroll recipes. So rather than using white sugar, I chose to use brown sugar for a browner colour in the scrolls and for a richer flavour. Surprisingly, they weren’t overly sweet and were soft and bread-like. Eat them warm; straight out of the oven with the chocolate icing dripping down the sides. 

Chocolate and Pecan Scrolls

Ingredients

Scrolls

• 3 cups plain flour
• 1x 7g sachet dried yeast
• 1/4 cup brown sugar
• 1/2 tsp salt
• 250ml milk
• 75g melted unsalted butter
• 1 egg, lightly beaten

Filling

• 1 tbsp cornflour
• 1 tbsp brown sugar
• 2 tbsp milk
• 50g chocolate
• 2/3 cup chopped pecans

Topping

• 1/2 cup icing sugar
• 1 tsp cocoa powder
• 1 tsp hot water
• 2 tsp milk

Method

1. In a large bowl, stir and combine flour, yeast, sugar and salt. Make a well in the centre. 
   
   
2. Warm the milk until it is lukewarm (not boiling), then pour milk and butter into the dry ingredients. Using a flat bladed knife, gently combine the mixture together until dough begins to come together. Turn dough onto a lightly floured surface and using your hands, knead dough for about 10 minutes until it is smooth.
   
   
3. Lightly grease a clean, large bowl and place the dough in the centre of the bowl. Cover with cling film and place a damp tea towel over the top. Set aside in a warm place for 1 hour until dough has doubled in size.
   
   
4. To make the filling, whisk together cornflour, sugar and milk until it forms a runny paste. Place into a small saucepan over medium heat and whisk until mixture becomes slightly thick. Add the chocolate and continually whisk to prevent chocolate from burning and to ensure chocolate is melted. Remove from heat and set aside.
   
   
5. Grease and line a 20cm x 30cm slice pan. Turn dough onto a lightly floured surface and punch down to remove air. Roll dough into a 40cm x 30cm rectangle. Working quickly, spread chocolate mixture onto the dough and scatter with pecans. Roll the dough up with the long side towards you. Cut dough into 12 small equal pieces (this can easily be done by cutting dough into quarters, then into three). Arrange scrolls in pan, then cover in cling film and tea towel, then set aside for 30 minutes to allow dough to rise slightly.
   
   
6. Preheat oven to 180C. Brush the beaten egg over the scrolls, then bake in the oven for 30 minutes or until golden brown. Remove from oven and stand in pan for 5 minutes before placing onto a wire rack.
   
   
7. To make the icing, dissolve cocoa powder in hot water. Add icing sugar and milk, and whisk together until it resolves a smooth, slightly runny paste. Drizzle over scrolls. Allow to set. Serve.

ENJOY! :D 

justbesplendid:

Super creamy macaroni and cheese by Kirbie’s Cravings

ingredients:

2 cups uncooked macaroni or baby shells
2-1/2 cups milk, preferably 2 per cent
1 tbsp Dijon mustard
1 tsp salt
Pinch of cayenne pepper
2 cups grated light cheddar cheese
2 tbsp butter
1/4 cup all-purpose flour

directions:

Bring a large saucepan of water to a boil. Add pasta and cook according to package directions, until al dente, 10 to 12 minutes.

Meanwhile, position rack on top shelf in oven and preheat broiler to high. In a medium-size bowl, whisk milk with Dijon, salt and cayenne. Melt butter in a large saucepan set over medium heat. Whisk in flour. Mixture will be dry and very lumpy. Gradually add milk mixture, a little at a time, whisking constantly between additions to beat out any lumps. Stir often until mixture comes to a boil, 3 to 6 minutes. Remove pan from heat and gradually stir in 1-1/2 cups cheese. Continue stirring until melted.

When macaroni is cooked, drain well. Do not rinse. Stir into cheese sauce. Mixture will be very creamy and saucy.
It’s great as is or turn into an 8-inch baking dish. Place on a rimmed baking sheet. Sprinkle with remaining 1/2 cup cheese. Broil on top rack of preheated oven until cheese melts, about 5 minutes.

s-a-v-o-r-y:

Cheesecake Brownie Bites

Ingredients

For the brownie batter:

4 large eggs

1¼ cups baking cocoa

1 teaspoon salt

1 teaspoon baking powder

1 tablespoon instant espresso powder, mixed with 2 teaspoons water

2 teaspoons vanilla extract

2¼ cups sugar

1 cup unsalted butter, melted

1½ cups all-purpose flour

For the cheesecake filling:

1 (8-oz.) package cream cheese, softened

3 tablespoons sugar

1 large egg yolk

Directions

Preheat the oven to 350ºF. In a large bowl, whisk together eggs, baking cocoa, salt, baking powder, espresso mixed with water, and vanilla until well combined. Stir in the sugar and melted butter until well combined, then stir in flour. Set brownie batter aside.

In a separate bowl, prepare the cheesecake filling by stirring together the cream cheese, sugar and egg yolk until well combined. Transfer the mixture to a pastry bag or plastic bag.

Grease a non-stick mini-muffin pan with cooking spray or butter then spoon a tablespoon of brownie batter into the greased cups. Pipe a generous amount of cheesecake filling atop the brownie batter, and then top off each cup with and additional teaspoon of brownie batter.

Bake for 12 minutes, or until a toothpick inserted comes out clean. Let the brownie bites cool for 10 minutes in the pan and then transfer them to the refrigerator to continue cooling, or enjoy warm!

beautifulpicturesofhealthyfood:

Minty Lemonade….RECIPE