Looking for something nice to have with a coffee this afternoon, I decided to have a go at Choux Pastry again. The first time I tried they didn’t puff up, so I was so pleased when these came out lovely and airy. Thought I would try doughnut shape instead of the traditional way. Very tricky to eat this way but then again I did make extra large man size ones……lol! They were absolutely delicious. Perfect for our afternoon coffee.
115g Strong Flour
4 tbsp milk
Pinch of salt
Pinch of caster sugar
55g unsalted butter
3 medium eggs
300ml double cream
100g icing sugar
1 tsp vanilla extract (or any other flavouring you wish)
100g Chocolate (if using on top)
- Preheat your oven to 200 deg.
- Line a baking tray with parchment paper and flour
- Put the water, milk, salt, sugar and butter into a pan and bring to the boil on a medium heat until the butter is melted.
- Remove from the heat and sieve in the flour and beat vigorously until it forms a dough then cook on a very low heat for 5 minutes.
- Leave to cool slightly. Beat the eggs then add in little at a time beating well between each egg. You want a smooth glossy finished dough.
- Spoon the dough into a piping bag with a star nozzle and pipe 4 rings, approx 4 inch diameter onto the baking tray.
- Bake for 15 minutes at 200 deg then turn down to 170 deg for 10 minutes or until they have risen well and golden brown. Remove and allow to cool on a wire rack.
- Meanwhile, pour the cream and vanilla into a bowl and whisk until just slightly thickened, then add the icing sugar and continue to whisk until desired thickness. Spoon into a piping bag with the star nozzle.
- Cut the cooked Choux in half and pipe the cream into the middle then place the top on. Dust with some icing sugar. If using chocolate, melt chocolate in a microwave for 2 minutes then spoon on top and refrigerate to harden (about 10 minutes). Serve.
Sometimes you just need to treat yourself with the little things in life that make you happy. This is one of them for me. Having some disaronno left from New Year, I decided to treat myself today, because I deserve it!
Put a pot of fresh coffee on, preferably strong taste.
Pour some Disaronno or any Amaretto into a glass.
Top with freshly brewed coffee.
Froth up some milk or cream with a little frother and spoon on top.
Grate some dark chocolate over.
Relax and Enjoy a little afternoon delight. xx
O.M.G. what can I say, another satisfying little dish. Ever since I got my pasta maker I’ve been keen to use it, so this weekend I decided to try something different. So deliciously scrumptious!
For the Ravioli
300g Plain Flour
1 tbsp of cocoa powder
1 tbsp olive oil
1 tbsp of milk
For the Frangipane
100g ground almonds
100g powdered sugar
1 tbsp flour
1 tbsp dark rum
200g caster sugar
1 vanilla pod
Handful of Black cherries
1 egg for wash
- Prepare the dough for the ravioli by mixing all the ingredients together in a mixer. Allow the dough to rest for about 1 hour covered in cling film.
- Meanwhile, mix up the frangipane by mixing all ingredients in a mixer until you get a thick mixture. Put into a piping bag and refrigerate until ready to use.
- Cut the dough in half and flatten with your hands, then feed through a pasta maker (No. 4 or 5 setting) (or roll out to about 2mm if you don’t have one).
- Lay the pasta on a floured surface, with the piping bag place a dollop of frangipane evenly spaced on 1 of the sheets, then place a cherry on top and brush around each one with egg wash.
- With the other sheet of pasta lay on top and press down to seal. Cut the ravioli using a cutter and seal the edges with a fork.
- Bring about 2 litres of water with the sugar and vanilla to a boil, place the ravioli in the water and cook for about 3-4 minutes. Remove with a slotted spoon.
- Meanwhile, heat up some custard.
- Serve in soup bowls, pour custard in bowl and add in the ravioli, add in some black cherries and grated some dark chocolate over for extra sweetness. Yummy!
When life gives you snowy days…………..JUST BAKE!……….Coffee and Cake can never go wrong in my house, especially on a snowy day. I used my sponge recipe from my pistachio cupcakes, and I just omitted the pistachios. I baked half with chocolate chips inside and the other half I used some Unicorn Chips (coloured white chocolate chips). I then decided to use what I had in my cupboards with regards to decoration and went a bit creative……lol! Think the boredom was getting to me……lol.
This is definitely my best cupcake mixture to date, always light and fluffy and full of flavour.
O.M.G!! What can I say………….this little creation is my best yet……absolutely delicious! 10/10 my boyfriend said….lol!
I just love a relaxing saturday afternoon baking, while my boyfriend was watching the Rugby I was listening to my favourite tunes by Imagine Dragons and creating some little afternoon delights.
140g Golden Caster Sugar
140g Self Raising Flour
5 tbsp milk
100g milk or dark chocolate drops (whichever you prefer)
1 tsp vanilla essence
1 tsp almond extract
250g icing sugar
Green food colouring
- Preheat oven to 160 deg.
- Line a Muffin tin with cases.
- Blitz the pistachios in a blender under finely chopped. (keep a little back for decoration)
- Mix flour, sugar, butter, eggs, milk, vanilla essence, almond extract and pistachios in an electric mixer until well blended and smooth.
- Divide the mixture between the cases and then push some chocolate chips into each one.
- Bake in the oven for about 23-25 minutes or until a knife comes out clean. Leave to cool on a rack after.
- Meanwhile, sift the icing sugar into a bowl and add 1 tbsp at a time of water until you get a thick but still slightly running texture. Then drop 1 or 2 drops of food colour into icing to make a pale green colour.
- Melt some chocolate in the microwave for the decoration. About 1 minute – 1m30secs.
- When cakes are cool, top with the icing, then left over pistachios and drizzle with the chocolate. Refrigerate for about 1/2 hr to harden.
- Then just devour! Oh so Yummy!
I first saw this recipe on Pumpernickelandrye, they looked far too good not to give them a try…………………oh and how I was right, they were delicious, light and very moreish. A very simple recipe that packs flavour and satisfaction. Perfect with a cuppa. (or as my boyfriend says ‘perfect on their own too!’ lol!)
They are more like a biscuit or cookie with a little crunch.
80g Granulated Sugar
3 tbsp plain flour
1/4 tsp salt
200g shredded coconut
3 egg whites
1 tsp almond extract
100g chocolate chips
- Preheat oven to 160 deg.
- In a bowl mix sugar, flour and salt together then add the coconut.
- In a separate bowl whisk together the egg whites and almond extract until foamy but not too stiff.
- Pour the egg mixture into the dry mixture and combine until moist.
- Lay parchment paper onto a baking sheet and take 1 heaped tbsp of the mixture and place onto sheet.
- Bake in oven for about 20 minutes.
- Meanwhile, melt the chocolate drops in a microwave dish for about 30 seconds intervals until melted.
- Once macaroons have baked and cooled completely, dip each one into the chocolate to cover base and set aside. I lay back on tray upside down.
- Place the macaroons in the fridge for about 10-15 minutes to allow to chocolate to harden. Once hardened, remove and you can then drizzle more chocolate over the top of the bakes (if you have any left, I only had enough for 2……maybe 150g chocolate drops would be enough to do this.) Allow to harden in fridge.
- Serve with a lovely cuppa. Oh so Yummy!
I wanted to make a ginger cake but came across this recipe from Mary Berry that added cocoa powder, so I decided to give it a try. As there was only 2 of us I made a mini version. The combination of Chocolate and Ginger is just so moreish!
Serves 4 (double quantities for a 20″ size cake)
100g butter at room temperature
25g Cocoa powder
2 tbsp semi skimmed milk
2 medium eggs
90g self raising flour
1 tsp baking powder
1 tsp ground ginger
125 g caster sugar
1 tsp stem ginger
For the topping and filling:-
115g icing sugar
60g butter at room temperature
1 tbsp of stem ginger syrup
1 tsp semi skimmed milk
1 tsp of Stem ginger bits for topping.
- Grease and line 2 cake tins, I used 2 x 5″ springform tins.
- Preheat oven to 160 deg on fan.
- Put the cocoa powder into a large, heatproof bowl. Stir in 3 tablespoons of boiling water, then add the milk. Mix to make a smooth paste.
- Add all the remaining ingredients and mix with an electric whisk for a few minutes, but watch not to over mix as you want it light and fluffy.
- Divide the cake mixture evenly between tins and bake in oven for about 25-30 minutes. Then remove and allow to cool in tins for a few minutes before removing to cool completely on a rack.
- To make the filling, sift the icing sugar into a bowl, add the stem syrup, milk and butter and whisk with an electric mixer until well blended.
- Take 1 of the cakes and if needed trim the top of the cake so you have a flat base then spoon some of the mixture on and smooth with a palette knife. Take the other cake and place on top, then spoon the rest of the mixture and smooth with the palette knife. Finally garnish with the stem ginger pieces.
- Serve with a lovely cuppa.