Mother’s Day 2016 – Coconut Chocolate Madeleines – How to Make Chocolate Dipped Madeleines.

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Mother's Day 2016 - Coconut Chocolate Madeleines - How to Make Chocolate Dipped Madeleines.
Author: 
Recipe type: Baking / Patisierre
Cuisine: French
Prep time: 
Cook time: 
Total time: 
Serves: 24-30
 
After a week on the road, I'm back, and just in time for a delicious Mother's Day treat. Coconut chocolate dipped Madeleines are super-quick and easy to make. Traditionally baked in a scalloped Madeleine pan, you can also use mini muffin pan if you don't have the real thing.
Ingredients
  • 6 Eggs
  • 200g Caster sugar
  • 300g All-purpose flour
  • 200g Butter, melted
  • Zest of 1 lemon
  • Zest of 1 orange
Instructions
  1. This recipe goes very quickly so it's a good idea to have everything prepared before you start.
  2. Preheat your oven to 200c or 400f.
  3. Measure out the eggs, caster sugar, all-purpose flour, melted butter, lemon zest and orange zest.
  4. Place the eggs and sugar in a large mixing bowl.
  5. Whisk this vigorously for 3 to 4 minutes until all of the sugar has dissolved and the mixture is silky smooth.
  6. Pour in the flour and use a spatula to work this in until all of the flour is toally incorporated.
  7. Add the lemon and orange zest and fold this into the mixture.
  8. Pour in the melted butter and fold this until totally incorporated.
  9. For demonstration purposes I am going to do both the traditional and muffin shaped Madeleines.
  10. Spoon the mixture into the hollows of the pans leaving just enough space for rising.
  11. Bake the Madeleines for 12 minutes until crispy and golden on the outside.
  12. Remove the Madeleines from the oven and transfer them to cooling racks. Allow them to cool completely before continuing.
  13. Once cooled, melt the chocolate in double boiler or in your microwave by zapping it for 10 seconds at a time stirring after each heating.
  14. Lay out a non-stick sheet or a length of baking parchment on your work surface. Dip the wide end of the Madeleines into the chocolate, shake off any excess and place them on the parchment.
  15. Sprinkle each Madeleine immediately with desiccated coconut and allow the chocolate to set before serving.

 

Demerara Choc Chip Cookies – Delicious, Easy Chocolate Chip Cookie Recipe!!!

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Demerara Choc Chip Cookies - Delicious, Easy Chocolate Chip Cookie Recipe!!!
Author: 
Recipe type: Cookies / Baking
Cuisine: American
Prep time: 
Cook time: 
Total time: 
 
Choc chip cookies are an all-time favorite. These Demerara choc chip cookies are dark and rich with an insanely amazing flavor that is quite frankly second to none!!!
Ingredients
  • 500ml All purpose flour
  • 2.5ml Baking soda
  • 2.5ml Salt
  • 250ml Brown sugar
  • 125ml Demerara sugar (or treacle sugar)
  • 180g Melted butter
  • 1 Egg
  • 1 Egg yolk
  • 15ml Vanilla extract
Instructions
  1. Place the brown sugar and Demerara sugar in your mixer bowl.
  2. Pour in the melted butter, place the bowl on your mixer and get it mixing on medium speed until well creamed.
  3. In the meantime, place the all-purpose flour, baking soda and salt in another bowl.
  4. Crack 1 egg into another bowl along with another single egg yolk, and measure out the vanilla extract.
  5. In addition, weigh out the chocolate chips.
  6. Once the base is well mixed, add the vanilla and eggs and mix this in thoroughly.
  7. Add the flour, salt and baking soda and mix until everything is combined.
  8. Add the chocolate chips and mix these in.
  9. Remove the bowl from the mixer, cover with cling-wrap and refrigerate for 20 minutes to firm up the mixture.
  10. Use a 60ml scoop to scoop up portions of dough, flip them out into your hand and roll them into balls.
  11. Place the balls on a lined baking sheet leaving about 3 inches of space between each cookie.
  12. Bake the cookies in a preheated oven 180c or 350f for 15 minutes.
  13. Remove the cookies from the oven an transfer them to a rack to cool.
  14. The cookies are beautifully crisp on the outside with an amazing chewy inside.

 

Quick Chocolate Mousse Cups – Easter Special 2016

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Quick Chocolate Mousse Cups - Easter Special 2016
Author: 
Recipe type: Dessert
Serves: 6
 
This simple dessert is the perfect end to a great meal. Quick chocolate mousse cups can be a life saver.... the chocolate cups and quills can be made in advance, and the quick chocolate mousse is just that.... quick.
Ingredients
For The Quills
  • White compound chocolate
  • Dark compound chocolate
For the Mousse
  • 75ml Cream
  • 225ml Cream
  • 50g Dark compound chocolate
Instructions
  1. To make the chocolate porcupine quills, melt the white and dark chocolates. Tear off 6 rectangles of baking parchment from the roll and fold these in half length-ways.
  2. Spread 2 inches of dark chocolate down the center-line of the parchment, followed by 2 equally spaced dollops.
  3. Fill in the spaces with the white chocolate followed by a 1.5 inch spread at the end.
  4. Fold the parchment over and use your dough scraper or any other straight edged tool to shape the quill. Transfer this to your refrigerator to set and continue with the remaining quills.
  5. To make the quick mousse, measure out the chocolate chips and the 2 batches of cream. Pour the 75ml batch of cream into the chocolate and melt this in your microwave 15 seconds at a time, stirring thoroughly between heatings. Set this aside to cool.
  6. Place the remaining cream in you mixer bowl and whip this until the whisk just begins to leave trails.
  7. Add the chocolate cream mixture and continue to beat this until the whisk leaves a definite trail in the mixture.
  8. Unmold the chocolate cups and the quills, and transfer the quick mousse to a piping bag.
  9. Pipe the mousse into the chocolate cups. Adjust the lengths of the quills by snapping off a bit of the base, and stand these up in the mousse. Garnish the plate with fresh mint and serve immediately.

 

Double Surprise Easter Eggs – Easter Special 2016 – How to Make Easter Eggs at Home!!!

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Double Surprise Easter Eggs - Easter Special 2016 - How to Make Easter Eggs at Home!!!
Author: 
Recipe type: Easter / Chocolate
 
Easter is just a few days away, so today we're going to make double surprise Easter eggs. You will need 2 different size Easter egg molds. These el cheapo molds work just fine. You can find them at most baking suppliers, and even some kitchen shops.
Ingredients
  • Compound / Cooking dark chocolate
  • Compound / Cooking white chocolate
  • Mini Gummy bears
  • Astros or Smarties
Instructions
  1. Melt your dark and white chocolate in a double boiler. Pick up a little white chocolate with a teaspoon and shake it back and forward over the smaller mold to create the marbled pattern.
  2. Use a dough scraper to scrape away the over-spray. Place the mold in the refrigerator to set for 5 minutes.
  3. Use tablespoon measure to drop the dark chocolate into both molds.
  4. Lift the smaller mold and tip it to the side and simultaneously rotate the angle of the mold. This will spread the chocolate up to the edge of the mold. Don't be too concerned if the chocolate goes over the edge as you're going to scrape this away with the dough scraper. Once completely coated, turn the mold upside down and drop it on the work surface.
  5. Repeat this process with the larger mold.
  6. Turn the smaller mold back over and scrape away the overrun chocolate. Repeat this with the larger mold.
  7. Place these in the refrigerator for 10 minutes to set. Use the dough scraper to clean up the work surface.
  8. Remove the molds from the refrigerator and proceed to give them another coat of chocolate, turn them upside down and allow them to set briefly.
  9. Scrape away the overrun chocolate and get the molds into the fridge to set.
  10. After the chocolate has set solid, about 15 minutes, remove the molds from the refrigerator and pop the eggs from the mold.
  11. Place a pot into a roasting pan and pour boiling kettle water into the pan. Allow the pot to heat up for a minute. You will also need a bowl of Astros and some mini gummy bears.
  12. Pick up 2 halves of the small egg. Touch the edges of the egg halves on the hot pot for 3 seconds. Fill the one half with Astros and press the two halves together to join.
  13. Pick up two halves of the larger egg and melt the edges on the pot. Place a few of the gummy bears into the one half along with one of the small eggs. Place the other half on top and press gently to seal.
  14. And there you have it, the double surprise Easter egg.

 

How to Make Meringues – Perfect Meringues – Crispy Outside, Soft Inside!!!

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How to Make Meringues - Perfect Meringues - Crispy Outside, Soft Inside!!!
Author: 
Recipe type: Sweets / Candy / Dessert
 
A good meringue is hard to find.... crispy on the outside and soft and squishy on the inside. This recipe takes the mystery out of how to make perfect meringues.
Ingredients
  • 6 Large egg whites
  • 350g Caster sugar
  • 2.5ml Salt
Instructions
  1. Place the egg whites and salt in your mixer bowl. Fit the whisk to your machine and whisk on low speed for 60 seconds.
  2. Increase the speed to medium-high and whisk until the egg holds a peak.
  3. Turn the machine speed to high and gradually add the caster sugar one tablespoonful at a time.
  4. Once all of the caster sugar is added allow the machine to continue whisking until the mixture is thick and glossy. This process can take anything from 5 to 10 minutes, depending on how efficient your mixer is.
  5. Line 2 baking sheets with baking parchment and load the meringue mixture into a piping bag. Pipe the meringue rounds onto the parchment, leaving a little space between each.
  6. To make dessert cups or baskets, pipe the base of the basket to a diameter of 90mm, or 3.5 inches, then continue piping over the outside ring to build a wall.
  7. Bake the meringues in a preheated oven at 140c or 284f for 30 to 40 minutes and the color has darkened slightly.
  8. Allow the meringues to cool in the oven with door slightly open.
  9. Store the meringues in an air-tight container as they will soften due to humidity.

 

Silicone Molded Chocolate Cups – How to Mold Chocolate Cups in Silicone Muffin Molds

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Silicone Molded Chocolate Cups - How to Mold Chocolate Cups in Silicone Muffin Molds
Author: 
Recipe type: Dessert / Chocolate
 
Over Valentine's we showed you how to make elegant balloon molded chocolate cups. Today we're looking at how to make a similar cup using silicone muffin molds.
Ingredients
  • Compound / Cooking chocolate
Instructions
  1. I am using compound or cooking chocolate. It is ideal for these types of projects as it has a higher melting point and does not require tempering.
  2. Melt the chocolate in your melting pot, or in s double boiler or even in your microwave 15 seconds at a time, stirring after each heating.
  3. Pour enough chocolate into the first silicone muffin cup to fill it 2 thirds. Lift the cup and pour the chocolate into the second cup.
  4. Continue with this process until all of the cups are coated. As you go the quantity of chocolate will be depleted and you will need to swirl the last few cups around to get the same coating level. After each pouring, scrape the edges of the muffin cups clean using the back of a knife.
  5. Transfer the cups to your refrigerator for 10 minutes to set.
  6. Remove the cups from the fridge and repeat the coating process again.
  7. Return the cups to the fridge to set once more.
  8. After 10 minutes the chocolate will be set. Loosen the edge of the silicone muffin cup from the raised edge of the chocolate. Start turning the entire silicone mold inside out out to free the chocolate cup.
  9. And there it is, perfectly molded chocolate cups with a raised edge that acts as a handle. You can fill these with anything fom chocolate mousse to brandy soaked fruit and cream.

 

How to Make Caramel from Sweetened Condensed Milk – Dulce de Leche from Condensed Milk!!!!

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How to Make Caramel from Sweetened Condensed Milk - Dulce de Leche from Condensed Milk!!!!
Author: 
Recipe type: Dessert / Sweets
 
With festive season in full swing, here's a tip on the sweeter side of life. Caramel is used in a whole range of desserts and this is how you can make your own using simple sweetened condensed milk.
Ingredients
  • Tinned / Canned condensed milk
Instructions
  1. You can use any brand of sweetened condensed milk, and you can make as many cans at a time as your pot will hold.
  2. To start, remove the labels from the cans as these can make a mess of your pot.
  3. Place the cans in your pot and pour in enough hot water to cover the cans completely.
  4. Put the pot over medium heat and bring this to a simmer. Set your timer and allow this to simmer for a full 3 hours.
  5. Check the water level every so often and top it up with boiling kettle water to keep the cans fully submerged.
  6. Once 3 hours is up, transfer the pot to your sink and run cold water into the pot until the cans have cooled enough to handle.
  7. Remove the cans from the pot and transfer them to the sink. Allow these to continue cooling in the sink submerged in cold water for 30 minutes.
  8. After 30 minutes, the cans are safe to open. And there it is... beautifully creamy caramel.

 

How to Make Marshmallows – Homemade Marshmallows – Amazing Vanilla Marshmallows Recipe

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How to Make Marshmallows - Homemade Marshmallows - Amazing Vanilla Marshmallows Recipe
Author: 
Recipe type: Sweets / Candy
 
These homemade marshmallows are light and fluffy and just melt in your mouth. The process does require that you own a candy or deep frying thermometer as temperatures are critical. Other than than that, marshmallows are incredibly easy to make.
Ingredients
For the Powder Coating
  • 180ml Icing / Powdered sugar
  • 120ml Cornstarch
For the Mallows
  • 22.5ml Powdered gelatin
  • 60ml + 120ml cold water
  • 60ml + 60ml Corn syrup
  • Pinch of salt
  • 10ml Pure vanilla extract
  • 180ml Sugar
Instructions
  1. To start, we need to make the powder coating which prevents the marshmallows from sticking together once they have set. To do this, sift the powdered sugar and cornflour together in a bowl, then put this aside.
  2. In a heat proof jug, combine the water and gelatin and whisk these together. Put this aside for 5 minutes for the gelatin to soften.
  3. In a small saucepan, combine half of the corn syrup with a quarter cup water, the sugar and salt and stir this briefly.
  4. Heat this over high heat stirring intermittently and keeping an eye on the temperature using your candy thermometer.
  5. In the meantime, heat the gelatin solution on high in your microwave for about 30 seconds until the gelatin is totally dissolved.
  6. Place this in your stand mixer bowl along with the remaining half of corn syrup.
  7. Start your mixer running on slow speed.
  8. When the the sugar solution in the saucepan reaches 115c or 240f remove the pan from the heat and drizzle the mixture slowly into the mixing bowl.
  9. Increase the mixer speed to medium and allow this to continue mixing for 5 minutes.
  10. Increase the speed again to medium high and continue mixing for a further 5 minutes.
  11. Pour in the pure vanilla extract and increase the speed to maximum for a final 90 seconds.
  12. Dust a baking sheet with the powdered sugar cornflour mixture and pour the marshmallow mixture into the pan.
  13. Use a spatula to spread the mallow out to your desired thickness. Don't worry if the mixture doesn't take up the whole pan, it won't spread any further than you want it to as it is quite thick.
  14. Powder the top and leave the mallow to set undisturbed for at least 6 hours.
  15. Once set, use a plastic spatula to loosen the sides. Use a roller cutter or pizza cutter to cut the marshmallow sheet in your desired sizes.
  16. Serarate the mallow squares, dredge the squares in the powdered sugar mixture and store in an airtight container until required.

 

How to Make Paleo Friendly Dark Chocolate. Melt-in-your-mouth Dark Chocolate in Just a Few Minutes!!!

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How to Make Paleo Friendly Dark Chocolate. Melt-in-your-mouth Dark Chocolate in Under 10 Minutes!!!
Author: 
Recipe type: Chocolate / Paleo
 
This paleo friendly dark chocolate is dead easy to make, with just a handful of ingredients, and can be made in just a few minutes.
Ingredients
  • 125ml Coconut oil
  • 125ml Cocoa powder
  • 50g Honey
  • 2.5ml Pure vanilla extract
Instructions
  1. To start, measure out the coconut oil in a pot, the cocoa powder and the honey. In addition you will need a half teaspoonful of pure vanilla extract.
  2. Heat the coconut oil gently over low heat until it has liquified.
  3. Add the cocoa powder and the vanilla. Stir this until thoroughly combined, then remove the pot from the heat.
  4. Allow this to stand for 30 minutes until it has cooled and thickened, then whisk in the honey.
  5. Use a large spoon to pour the chocolate mixture into the slab moulds. Transfer the moulds to your refrigerator and allow these to set for at least 60 minutes.
  6. Once the chocolate has set, gently tap the moulds to free the slabs. Store the slabs in a container in your refrigerator until required.

 

Home Made All Natural Cough Drops – Home Made Cold & Flu Remedy – Throat Lozenges

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Home Made All Natural Cough Drops - Home Made Cold & Flu Remedy - Throat Lozenges
Author: 
Recipe type: Cold and Flu Remedy / Sweets
Prep time: 
Cook time: 
Total time: 
Serves: 40
 
With winter just around the corner everyone is getting the coughs and sniffles. For the first time in the history of our channel, we have guest chef, my sister-in-law, Eileen here to show us how to make the most amazing all-natural cough drops to combat these winter ailments.
Ingredients
  • 100ml Water
  • 30ml Honey
  • 1 Cup sugar (brown granulated)
  • 5ml Ground cinnamon
  • 10ml Ground ginger
  • 30ml Fresh lemon juice
  • 1.25ml Roughly crushed cloves
Instructions
  1. Measure out the water, brown sugar, ground cinnamon, ground ginger, roughly crushed cloves, honey and lemon juice.
  2. Place all of the ingredients in a medium sized pot. A small pot will not do, as the mixture bubbles up during cooking and may overflow. Not only could this be dangerous, but it definitely would be very messy.
  3. You will also need 2 x 20 hole chocolate molds. Rub these with a light coating of cooking oil.
  4. Place the pot over high heat and stir initially until everything is combined.
  5. Bring this to a rapid boil, stirring every 60 seconds, making sure to scrape down the sides of the pot. Continue to boil for 5 minutes. The mixture will darken significantly during this time.
  6. After 5 minutes, stir briefly and drop a little of the mixture into cold water. Give it 5 seconds to cool and pick it up with your fingers. If it is still gooey, then it's not ready. Give it another 30 seconds and test again. This time you will see that it sets hard as soon as I pick it up.
  7. Remove the pot from the heat and stir the mixture until the bubbling subsides.
  8. Using a pointed spoon, start filling the molds. Once all the recesses are filled, put these aside to set at room temperature. Don't be tempted to set the in your refrigerator as the drops will turn to toffee. Depending on the weather, it can take from 30 minutes to a few hours to set.
  9. Once set, sprinkle a sheet with icing sugar and pop the drops out of the mold onto the sheet. Sprinkle more icing sugar on top of this. Transfer the drops to a container and shake them up to get an even coating of sugar. The sugar prevents the drops from sticking together.
  10. These drops can be stored indefinitely until required.

 

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