Saturday, December 31, 2011

Chocolate Truffles

If this is to be a Happy New Year, a year of usefulness, a year in which we shall live to make this earth better, it is because God will direct our pathway. How important then, to feel our dependence upon Him!  - Matthew Simpson

Recipe Souce: Joy of Baking

Semisweet or Bittersweet chocolate - 8ounces (227 grams), cut into small pieces
Heavy Whipping cream (double cream) - 1/2cup (120 ml)
Unsalted butter - 2tbs (28 grams), cut into small pieces
Brandy - 2tbs
Coatings for Truffles:
Unsweetened Cocoa Powder

Place the chopped chocolate in a medium sized heatproof bowl. Keep aside. Heat the cream and butter in a small saucepan over medium heat. Bring to a gentle boil.  Pour the boiling cream over the chocolate and allow to stand for a minute or two. Stir with a rubber spatula until smooth. (If the chocolate doesn't melt completely, place in the microwave for about 20 seconds, or over a saucepan of simmering water, just until melted.) Add the liqueur. Cover and place in the refrigerator until the truffle mixture is firm which could take several hours or overnight.Place your coatings for the truffles on a plate. Remove the truffle mixture from the refrigerator. Using your hands, or a small ice cream scoop, a melon baller, or a small spoon form the chocolate into round or mis-shaped bite-sized balls.The mixture should yield about 25 to 30 small balls. Immediately roll the truffle in the coating and place on a parchment lined baking sheet or tray. Cover and place in the refrigerator until firm. Truffles can be refrigerated for a couple of weeks or else frozen for a couple of months. Bring them room temperature before serving.

Tip: You could opt to coat the truffles with different coating such as nuts, shave chocolate, confectioner's sugar, toasted coconut flakes. The option of liqueur could either be omitted or a choice between Grand Marnier, Kirsch, Rum, Bourbon, Kahlua could be used.

Friday, December 16, 2011

Isaac and Scout's Christmas Cake

This year I wanted to try yet another Christmas cake something not attempted and that's when this recipe as simple as it is just lured me. This recipe is not only simple but you could involve your kids while making this....

Unsalted Butter - 225gms butter, softened
Caster Sugar - 300gms
Eggs - 4 medium, beaten
Milk - 5tbsp
Self Raising Flour - 450gms, sifted
Rind of an Orange - 1, grated (optional)

To drizzle
Milk Chocolate - 400grms
Dark Chocolate - 100gms
White Chocolate - 100gms
Edible Silver balls

Butter two cake tins, 24cm and 18cm, and line the bases with parchment paper. Heat oven to 180C/160C/gas. Beat the butter and sugar in a bowl until light and creamy. Gradually beat in the eggs adding some flour with the last few additions to prevent curdling. Using a metal spoon, fold in the remaining flour and milk. Split the mix between the tins and smooth the tops. Bake the cakes together, 30-35 minutes for the smaller and 40-45 minutes for the larger, until golden and springy. Cool in the tins, then turn out on a rack to cool fully.
Break milk and dark chocolate into a bowl and melt over a pan of simmering water, stirring occasionally. Melt white chocolate the same way. Peel the paper from the cakes and sit the largest on a plate. Spread a small blob of chocolate in the middle and sit the smaller cake on top. Drizzle with chocolate, sprinkle with edible silver balls and leave to set. 

This below picture goes to Susan for her event Black and White Wednesday!

Sunday, December 11, 2011

Butterscotch Cookies

I totally agree with Nag's verdict on these cookies being fudgy, gooey and down right yummy. A treat over this weekend, we all needed that simple something after two long weeks of going through bouts of illness and the various other things that simply keep you occupied. I had a packet of these morsels lying ready to be used from the batch of recently procured goodies. And I did my justice to them.

White Sugar - 1/4 scant cup (even if it doesn’t quite measure a ¼ cup, its fine, because the cookies could be bit too sweet)
Brown Sugar - 1/4 cup
Unsalted Butter - 1/2 cup butter at room temp
Vanilla Extract - 1 tsp
Egg - 1
Flour - 1.5 cups
Baking Soda - 1/2 tsp
A generous pinch of salt
Butterscotch Chips - 3/4 cup (I used the Nestle butterscotch morsels)

Preheat the oven to 180C. In a bowl, combine sugars with the softened butter until smooth and creamy. Add vanilla and the egg and beat well until well combined. In a separate bowl, combine the flour, baking soda and salt well with a fork. Add this to the wet mixture and combine well. Then add the butterscotch chips. The dough will be thick. Distribute the chips as well as possible. Line a cookie sheet with parchment paper or a baking sheet. Use an ice cream scoop to drop the cookie dough on the baking tray. If you don't have an ice cream scoop, use 2 spoons, one to scoop up the dough and the other to smoothen it a bit and lower it on to the baking tray. Bake for about 15 to 18 minutes until the top turns a light golden brown.

Am sending these festive beauties for Suma's event 'Cakes And More Cookie Fest'

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