Valentines Cookies



A packaged heart cookie



This is one of my favorite recipes for mint chocolate cookies. It is an American recipe so it uses cups (this is a special measurement system not just a kitchen cup!). If you do not have any cups it is very easy to find a conversion chart on the Internet.

These are great cut out chocolate cookies to give to your valentine. After making the cookies you can decorate the cookies with your own style and personalise them for your Valentine. To finish put the cookies or cookie in a bag and tie with a ribbon or stick onto a card to give to your valentine!



Small Hearts



Mint Chocolate Cookies

Makes 12 4 to 5 inch hearts. 

Ingredients:  

1 cup softened butter

1 cup sugar

1 egg

1/2 teaspoon peppermint extract

2 cups plain flour
1/2 cup cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon salt
400ml royal icing mix (I used the Tate Lyle Royal Icing Sugar)
80ml water


Method:

1. Combine the butter, sugar, egg,  peppermint extract in the bowl of a electric mixer. Mix at a medium speed until the mixture is soft and creamy.
2. Add the flour, cocoa powder, baking powder and salt to the bowl. Mix this at a low speed, until the mixture comes together as a dough. This will take about 5 minutes of mixing so be patient.
3. Divide the dough into two and shape each one into a ball and then flatten. Wrap in cling film and refrigerate for 1 hour or overnight.
4. Preheat the oven to C200. Grease 3 baking sheets. Take dough out of the fridge and roll it out to 1/8 inch thick. This will seem quite thick but these cookies are! Now cut out heart shapes and place on a baking sheet. Bake in the oven for 6-8 minutes. They will seem soft when you take them out of the oven but they will harden up. After removing the cookies from the oven leave to cool on the baking sheet for 5 minutes, before you transfer them to a cooling rack. Let the cookies cool for 60 minutes before icing them.
5. To make the icing: In one bowl mix 200g of the royal icing mixture with 45ml of water. This will make the 'flooding icing'. The 'flooding icing' is used to fill the middle of the cookies. Split this mixture into two; you can know dye this any colour you want to (I dyed one half a light pink and left the other half white). In another bowl mix 200g of the royal icing mixture with 35ml water. This will make the 'lining' icing, which is used to make a barrier for the 'flooding' icing. You can dye this any colour (I dyed mine a dark pink).
6. Now its time to decorate. You can decorate the cookies in any way you like, but this is the way I did mine. Put the 'llining' icing in a piping bag with a nozzle of your choice. Pipe this around the edge of the hearts. Next use the 'filling' icing to fill in the middle of the heart. Now its time to decorate the middle in the style of your choice. Some suggestions are to write words or put dots on.

 

Broken Hearts

 

Molly's 'LOVE' Cookie



Selva Cake



Nuala's Selva

This Saturday I decided to treat myself and go to a very nice french patisserie for a mid morning snack. After a lot of deliberating to what cake i was going to have as they all looked so tasty, I choose a cake called 'Selva'. The cake was rich as well as light and had three different types of icing; a chocolate ganache, whipped cream and a custard icing and was garnished with fresh fruit.

After eating this beautiful cake I immediately want to try and create my own. I found that the cake was similar to a Boston Cream Pie but a chocolate version with whipped cream as well. I decided to use a simple chocolate flour less sponge for the cake, cut into 4 layers. Between the first layer of cakes would be whipped cream and in the next layer creme patisserie and in the final layer there was whipped cream again. To top it all off the outside of the cake would be covered with a chocolate ganache and garnished with fresh fruit.

Well it sounds t so tasty, so now all I have to do is make it!

Selva Cake

Makes 1 cake or 8 indivual cakes (58mm)

For the flour less sponge:

14 large eggs

300g Castor sugar

135g cocoa powder

For the creme patisserie:

85 ml milk

85ml double cream

2 large egg yolks

35 g Castor sugar

10g plain flour

For the chocolate ganache:

250g chocolate

250ml double cream

For the whipped cream:

175ml double cream

To make the creme patisserie:

• Warm the milk and cream in a saucepan. Bring the mixture to the boil and then remove from the heat and set aside.
• In the bowl of a food mixer add the egg yolks and sugar. Beat until pale and creamy and then add the flour.
• Add the warm milk and cream to the egg mixture and whisk slowly until combined.
• Pour back into the pan and whisk gently until it comes together as a thick sauce.
• Cool the custard by placing it into a wide bowl. Put greaseproof paper to cover the bowl, this stops it forming a skin. Do not put it in the fridge but put it to side to cool until you are ready to use it.

To make the sponge:

• Heat oven to C180. To make one large cake line and grease two 20cm tins. Or to make small individual cakes line and grease a large square tin (I used a 20cm by 15cm tin). Circles can then be cut out of the tray bake and cut in half.
• Separate the eggs.
• Put the egg yolks into the bowl of a food mixer and add the sugar. Mix for 3-4 minutes until very thick and pale and a ribbon like trail falls back into the bowl when the whisk is lifted and disappears after a few seconds.
• Sift in the cocoa powder into this bowl and fold it in. It will be difficult to work in so after a few strokes leave it.
• In a separate bowl whisk the egg whites until it forms stiff peaks.
• Add a small proportion of the egg whites to the egg yolks and fold in. Fold in the remaining egg whites in three batches to make a mouse like mixture.
• Divide the mixture evenly between three tins.
• Bake in a heated oven for 20minuites or until the cake comes away from the edges and is firm to the touch.
• Cool the cakes completely before turning out onto a wire rack.

To assemble the cake:

• Once the creme patisserie and cakes have cooled it is time to assemble.
• Firstly whip the cream until it is very thick and firm.
• To assemble the cake cut each cake into two, so you have 4 different layers of cake. Or if you are making individual cakes cut out 58mm rounds and then cut in half. Use the appraite amount of filling if you are making individual cakes.
• Put the first layer of cake onto a plate with grease proof paper on it. Spread half of the whipped creme onto the cake, spreading right to the edge. It does not matter if the icing spreads down the side of the cake.
• Place the next layer of cake on top. Spread all of the creme patisserie over it, right to the edges.
• Sandwich the next layer of cake on top. Onto this layer add the rest of the whipped cream, again spreading right to the edge.
• Put the final layer of cake on. Taking a knife run it around the edge of the cake removing all the excess icing. Put the cake aside to set whilst you make the ganache.

To make the ganache:

• Melt the dark chocolate in a heat proof bowl over a saucepan of water, (make sure the bowl and water do not touch) then pour the melted chocolate over the room temperature cream. Whisk this together. Cool by putting it in the fridge for about 10minuites.
• Finally cover the top and sides of the cake with the chocolate ganache evenly
• Garnish with fresh fruit such as raspberries or strawberries.

Selva in a Ramakin

If this cake seems complicated or you want to try an easier method:

Leave out the whipped cream and do not split the cake into 2. So there are two layers of cake filled with creme patisserie and then spread the chocolate ganache over the top.

If you do not feel confident in decorating the individual cakes you can assemble the cake in layers in ramekins, they look just as good.

If you make individual cakes either put the left over cake in ramekins or a large bowl and assemble the cake as instructed.

Another tip is so wrap ribbon or paper around the edges so nobody has to see the sides!



Tiger Loaf (Marble Cake)



A slice of Tiger Cake

This cake is popular in America and Europe, where it is often called a Tiger Cake - due to the two contrasting batter giving an effect like a tiger.

The quote below shows some of the orgins of the marble cake.



"The cookbook evidence suggests that Victorian American women served cake in the same basic ways that their mothers and grandmothers had. For desserts, women generally baked cake in square pans or "in sheets" and served it in cut squares on cake plates or in pierced-silver cake baskets...Much grander party cakes were required for this new age, and they promptly materialized. First was the marble cake, a logical extension of the American fascination with cake color. When marble cake first appeared, its dark swirls were produced through the addition of molasses, spice, and, in some recipes, raisins or currants. The simpler recipes were prepared using a single whole-egg batter, half of it darkened, but more ambitious recipes produced a more dramatic effect by making use of separate silver and gold batters, the latter darkened. Other bicolored cakes soon entered the scene. Hard-money cake was made by swirling silver and gold batters."
---Oxford Encyclopedia of Food and Drink in America, Andrew F. Smith editor [Oxford University Press:New York] 2004, Volume 1 (p. 162)

The key to this cake is too put it in a very hot oven. This causes a reaction with the baking powder which makes the cake rise very high in the middle.

Makes 1 loaf cake
Ingredients:
15g cocoa powder
2 tablespoons warm milk
110g plain flour
40g rice flour
1/2 teaspoon baking powder
80g butter
80ml sunflower oil
140g icing sugar plus extra for dusting
2 tablespoons Castor sugar
grated zest of one lemon
3 large eggs

Method:

• Use a 1kg loaf tin. Brush the tin with melted butter and then dust with flour.
• Mix the cocoa powder with the warmed milk to form a paste.
• Sift the flours, baking powder and a pinch of salt together in a bowl.
• Preheat the oven to C220.
• Heat the butter with the oil at a low heat until warm.
• Combine the icing sugar, sugar and lemon zest in a bowl of an electric food mixer. Add the butter and oil to this mixture. Mix at a low speed.
• Add the eggs one at a time and mix well after each addition.
• Next add the flour in three batches. When all the flour is added mix the mixture at  the highest speed for 5 minutes.
• Spoon one two thirds of the mixture into a bowl. Add the cocoa paste to the bowl with one third of the mixture, whisk until smooth.
• To achieve the marbled effect spread a layer of the pale mixture along the tin. Place alternative spoonful of the dark mixture. Top with the pale mixture. Drag a fork through the mixture from the bottom of the tin through to the top in a crisscross movement.
• Place the cake in the oven. Reduce the temperature to C200. After 15 - 20 minutes make a shallow cut through the length of the cake. Lower the temperature to C175 and bake for a further 35 minutes. You may need to place some foil over the cake it is in golden on top.
• Test with a skewer, when it comes out clean the cake is ready to be taken out of the oven. Turn the cake out onto a wire rack to cool. Dust with icing sugar to serve.

Gateau aux Framboises

Raspberry Cake

This cake will take some effort, but the results are amazing! It is a good cake to make in the winter using frozen raspberries. This is a mousy chocolaty cake with a raspberry icing.

Ingredients:

For the Sponge:
9 large eggs

200g Castor sugar

90g cocoa powder

For the Filling:
225g frozen raspberries

50g Castor sugar
175g unsalted butter at room temperature
175g icing sugar
2 large egg yolks

For the Ganache:
200g dark chocolate

200ml double cream, at room temperature
a few fresh raspberries to decorate

Method:

1. Heat oven to C180. Line and grease three 20cm tins. (If you don't have three tins of the same size fill one tin with a third of the mixture and the other with two thirds. Then split the larger cake when they are cooked and cooled.)
2. To make the sponge: Separate the eggs. Put the egg yolks into the bowl of a food mixer and add the sugar. Mix for 3-4 minutes until very thick and pale and a ribbon like trail falls back into the bowl when the whisk is lifted. Sift in the cocoa powder into this bowl and fold it in. It will be difficult to work in so after a few strokes leave it. In a separate bowl whisk the egg whites until stiff. Add a small proportion of the egg whites to the egg yolks and fold in. Fold in the remaining egg whites in three batches to make a mouse like mixture. Divide the mixture evenly between three tins. Bake in a heated oven for 20minuites or until the cake comes away from the edges and is firm to the touch. Cool the cakes completely before turning out onto a wire rack.
3. To make the filling: Put the raspberries and sugar in a pan and simmer gently, stirring frequently until very thick - about 10 minutes. Push the mixture through a sieve to remove the seeds from the raspberries and cool. Meanwhile cream the butter until creamy and then sift in the icing sugar. Beat until the mixture is well combined and then add the egg yolks one a time mixing after each addition. Add the cooled raspberry puree and beat thoroughly for a couple of minutes until light and fluffy.
4. To assemble the cake: Spread half of the raspberry icing over the one layer of the cake making sure the icing goes right to the edges. Then sandwich another layer on top. Spread the other half of the icing over the top of this layer and then sandwich the third cake layer on top. Put the cake into the fridge to set whilst you make the ganache.
5. To make the ganache: Melt the dark chocolate in a heat proof bowl over a saucepan of water, (make sure the bowl and water do not touch) then pour the melted chocolate over the room temperature cream. Whisk this together.
6. Remove the cake from the fridge. Spoon the ganache onto the cake and spread evenly down the sides and on the top of the cake. Leave the cake to set and then garnish with some fresh raspberries in the middle.

IF YOUR GANACHE SEPARATES:

Beat the separated ganache for 1 to 2 minutes with an electric whisk and the ganache should come together to a glossy shiny mixture.
If the ganache does not come together, do not worry as it can still be used! Spread the ganache over the cake and then put it into the fridge to harden, for about 20minuites. The separated part of the ganache will slide to the bottom of the cake. Dip a palette knife into boiling water, dry it and then spread it over the cake. This should make the ganache look smooth over the cake. To finish off the cake garnish in grated chocolate or fresh fruit.

Cupcake Fun . . .

Cupcakes are very easy to make and you can fill hours decorating them in many different ways! This cupcake recipe can be adapted for different occasions such as birthdays or celebrations (see photos below).

Use this simple recipe for the cupcakes and then decorate with these different icings. There is a butter cream icing, or a simple icing or frosting.



Chocolate Simplicity Cupcakes 




Eggtastit Cupcakes



 

CUPCAKE RECIPE:
Makes 20 cupcakes

Ingredients:

200g softened unsalted butter

1 3/4 cups Castor sugar

4 eggs

2 3/4 cups plain flour

2 teaspoons baking powder

1 cup milk

Method:

• Preheat oven to C170. Line two 12- hole cupcake trays with cupcake cases.
• Cream the butter for 1 -2 minutes, in an electric food mixer. Then add the sugar in three batched, beating for 2 minutes after each addition. After the last addition, cream the mixture until the sugar is dissolved and the mixture is light and fluffy. Add the eggs to the butter and sugar mixture one at a time, beating after each addition.
• Add a third of the flour mixture into the creamed mixture and beat on a low speed until well combined. Add half the milk to the mixture and beat until combined. Repeat this process for the rest of the flour and milk. Add the baking powder with the last batch of flour.
• At this point the cupcake mixture can be adapted or changed. (see pictures below)
• Lemon, Lime or Orange flavour:  add 3 teaspoons of lemon, lime or orange juice and the zest of 1 lemon, lime or orange.
• Coffee flavour: substitute 3 tablespoons milk with 3 tablespoons strong coffee. 
• Chocolate flavour:  substitute 3 tablespoons flour with 3 tablespoons cocoa.
• Mocha flavour: substitute 3 tablespoons milk with 3 tablespoons strong coffee and substitute 3 tablespoons flour with 3 tablespoons cocoa.
• Cupcake swirl: Dip a skewer in food dye and swirl this in the cupcake mixture when it is in the cupcake case.




Red Swirl


• Spoon the mixture into the cupcake cases, filling each about three-quarters full. Bake for 18-20 minutes or until the cupcakes are golden brown. Once the cupcakes are cooked immediately take them  out of the trays and place on a wire rack to cool for at least 30 minutes before icing.

SIMPLE ICING

This is the easiest icing to make. Sift some icing sugar into a bowl. Then add small amounts of water mixing after each addition, until the icing makes a thick paste. To check the consistency dollop some icing onto a cake. If the icing spreads all over the cake, then it is too runny so add some more icing sugar. The icing should only spread for a few millimeters, add keep its shape when it is dolloped onto the cake.  



Now that the icing is made, add a couple of drops of food dye to make your desired colour. Finally decorate the cupcakes with the icing and add sprinkles.



Bauble Cupcakes



Bauble Cupcakes







 



Ocean Blue Cupcakes

 BUTTER CREAM ICING

 This icing is good to create professional looking cupcakes.

Ingredients:
100g softened unsalted butter
1/4 cup milk
4 cups icing sugar

Method:

• Cream the butter for 1 - 2 minutes.
• Add the milk and half the sifted icing sugar. (TIP: whilst the icing sugar is being mixed in put a tea towel over the mixer to stop the icing sugar going every where) Beat for 3 minutes or until light and fluffy. Add the remaining icing sugar and beat for a further 3 minutes.
• Add extra icing sugar if the mixture is too wet or add extra milk if the mixture is too dry.
• Decoration:
• For Coffee icing: Add 2 tablespoons instant coffee granules dissolved in 1 teaspoon hot water.
• To colour the icing add 2-3 drops food colouring of your desired colour.
• Decorate with sprinkles, chocolates, marshmallows - anything as long as it tastes good!



Birthday Cupcakes





Frosting

This is a good icing to pipe because it holds it shape very well.

Ingredients:

200g full fat cream cheese

100g softened unsalted butter
600g icing sugar, sieved

Method:

• Put the cream cheese, butter and icing sugar in a bowl of an electric mixture and slowly mix together at a low speed, until light and fluffy.
• To Flavour:
• Cinnamon: add 1 teaspoon of ground cinnamon
• Strawberry: Add 1 tablespoon strawberry jam and a drop of pink food dye.  
• Orange / Lemon: Add the grated zest of one orange / lemon.  

Mountain swirl Cupcakes

Chocolate Amaretti Cake

The Amaretti biscuits in the cake give a strong almond flavour which is divine against the dark chocolate.

Ingredients:
100g dark chocolate
150g Amaretti biscuits (crisp ones)
100g plain flour
225g unsalted butter, softened
175g Castor sugar
5 large eggs
1 tablespoon Amaretto liqueur or lukewarm water
Cocoa powder for dusting

Method:

• Heat the oven to C180. Grease a 20cm round tin.
• In the bowl of a food processor add the chocolate and grind to a fine powder. Then add 100g Amaretti biscuits to the chocolate and pulse until they are a fine powder. Next add the flour and pulse the machine so the mixture is combined.
• Put the softened butter and sugar in the bowl of a mixer and beat (with the whisk attachment) until light and creamy.
• Separate the eggs. Add one egg yolk at a time to the butter and sugar and mix after each addition. Once all the egg yolks are mixed in add the chocolate, amaretti biscuits and flour to the butter, sugar and egg yolk mixture. Mix until combined. Next add the lukewarm water, and mix.
• In a separate bowl whisk the egg whites until they form stiff peaks. Using a large metal spoon fold the egg whites into the chocolate mixture in three batches.
• When thoroughly combined pour into a prepared tin and cook for 40 minutes or until firm to the touch.
• Meanwhile put 50g  of the Amaretti biscuits in the food processor and mix until the biscuits are fine crumbs.
• Remove the cake from the oven and run a knife around the edge to loosen the cake from the edges. Turn the cake out onto a wire rack, immediately. Dust the cake with a thick layer of cocoa powder  then sprinkle over the Amaretti biscuits.
• Serve the cake with a dolp of whipped cream if you wish.




Chocolate Amaretti Cake

 

A Quick Treat

This is an easy recipe for yummy results but will take some time to set! Millionaires Shortbread is made of three layers; shortbread, caramel and chocolate.

To make the Millionaires Shortbread follow the method for the 'Christmas Shortbread' recipe for the base omiting the spices. But cook the shortbread in a square tin (20cm by 20cm) and cool in the tin.

To make the caramel put 100g butter or margarine, 100g light muscovado and 397g condensed milk in a pan and heat gently until the sugar has dissolved.Cool slightly. Pour this over the cooled shortbread base (in the tin still), spreading evenly and refrigerate.

 Meanwhile melt 200g chocolate in a pan over simmering water (taking care that the bowl doesn't hit the water) and pour over the top of the caramel layer. Refrigerate for a couple of hours, until the caramel and chocolate has set.

When it is set take it out of the tin and cut into squares.

Serve and enjoy!

Gingerbread Men

Here is a classic recipe for Gingerbread Men. These are seen in the picture next to the hot chocolate in the previous post.

Ingredients:
350g plain flour
1 tsp bicarbonate of soda
2tsp ground Ginger
100g margarine
175g light muscovado sugar
4tblsp golden syrup
1 egg
currants to decorate
Method:

1. Heat oven at C190. Grease 3 baking trays.
2. Measure the flour, bicarbonate of soda and ginger into a bowl of a food processor. Whiz in the margarine until the mixture resembles fine bread crumbs. Stir in the sugar. 
3. Add the syrup and egg to the flour mixture. Mix until the mixture forms a dough.
4. Take it out of the food processor and  knead it lightly with your hands for 5 minutes. 
5. Divide the dough in half and roll out on a floured surface to the thickness of one centimeter.
6. Cut out gingerbread men and women using a cutter. Place them on a baking tray leaving enough space forspreading. Roll out the rest of the dough and cut out the gingerbread. Decorate them with currants to make eyes and buttons. 
7. Bake for 10 - 12 minutes until a slightly darker shade.
8. Cool slightly and then move to a cooling rack.

Christmas Shortbread

This Shortbread is simple to make, and are great to give as Christmas presents. To give the shortbread a Christmas theme they are dusted with cinnamon sugar! The shortbread recipe can be adapted to give different flavours. (e.g chocolate, cranberry or nuts can be added instead of Cinnamon)

Ingredients:
175g unsalted butter
75g Castor sugar
200g plain flour
50g corn flour
cinnamon mixed with Castor sugar to dust

Method:

1. Cut the butter into small chunks and add it to the food processor with the sugar. Whiz for about a minute or until the butter and sugar is pale and fluffy. 
2. Add the flours and mix until the mixture is well combined. You may need to add a drop of milk to bring the mixture together as a dough.
3. Wrap and chill the dough for a minim of 30 minutes. 
4. Heat oven to C170 fan.
5. Roll out the dough to 1 cm thick and cut out your desired shape. Prick with a fork.
6. Put onto a greased sheet and cooked for 15 minutes.
7. Sprinkle with cinnamon sugar and cool on a rack.  

Hot Chocolate Update

So far I have tried many recipes. The recipes with the real chocolate often ended up separating or not combining well. The best recipe I used had chocolate and some cocoa powder.

This hot chocolate is sour and dark; a great indulgence for the real hot chocolate lovers. To sweeten it add more sugar or marshmallows or whipped cream and then sprinkle with cinnamon.

A Real Hot Chocolate
Ingredients:
5tbsp cocoa powder
2tbsp castor sugar
6oz milk chocolate
1 cup + 4tbsp semi-skinned milk
Marshmallows or whipped cream to serve
Cinnamon to put on top

Method:

1. In a saucepan add cocoa powder, sugar and 4 tbsp milk.
2. Heat until the sugar dissolves, and the cocoa powder is combined.
3. Add the remaining milk with the chocolate.
4. Melt the chocolate and ensure the drink is piping hot before serving.
5. Serve with some whipped cream or marshmallows.

Hot Chocolate served with some gingerbread men.

Additions or Variations:

• Adding a pinch of chili powder
• A cinnamon stick
• A little instant expresso powder for a hot mocha
• Use Maya gold chocolate and sprinkle with orange zest
• Use half mint chocolate and half dark chocolate, finish with a after eight mint.