Tag Archives: chocolate

Iced Chocolate Scrolls

Often what I cook and bake is dictated by what is in my pantry, fridge and fruit bowl. I find having a Thermomix really helps me to make the most of what I have on hand and reduces food wastage. If you have a bunch of bananas looking a little overripe, it’s so easy to whip up a loaf of banana bread, or muffins, or chop them up and freeze them in ziplock bag ready for smoothies.

This morning I was looking at a huge pot of vanilla yoghurt which I made a few days ago. I tried a different recipe and whilst it’s nice, it just wasn’t as good as my usual recipe and it seemed to make twice as much. The first thing that came to mind using bulk yoghurt was scrolls. Have you seen this fantastic dough recipe using just yoghurt and Self Raising Flour? Yes, you heard me correctly….JUST 400g thick greek style yoghurt and 420g self raising flour. Mix them together to make a workable dough. No need to prove the dough. Couldn’t be easier. If you have a Thermomix, easier still. Mix on about speed 5 until the dough comes together. Add a bit of extra flour if you need to so it’s not too sticky. It takes about 15 seconds.

Having vanilla yoghurt meant that my scrolls needed to be sweet rather than savoury, so I grabbed a block of dark chocolate and milled it for about 8 seconds, speed 9.

To make the scrolls, roll the dough into a large rectangle on your Thermomat (fab non-stick silicon mat which takes the mess out of dough and pastry making), sprinkle on the chocolate and press into the dough. Roll dough into a log and then slice it into 3cm rounds. Into the oven they go for about 20 mins 180C on a lined baking tray.

To finish them off I mixed a little icing sugar and water together to make runny icing and drizzled it over the warm scrolls. Then I had to taste test a few before breakfast this morning. For quality control, ok??

I declare them delicious!

 

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Rocky Roadkill

A word of warning – this blog post comes under the heading “Kitchen Disasters” rather than “Recipes you’ll Love”. Not a great one to break the long drought of blog posts lately, but one that might possibly show you that I am far from domestic goddess today.

The festive season is upon us and saying it has been a busy week or two would be a huge understatement. It’s Friday afternoon, the kids have come home and are behaving quietly in their rooms,  and in an attempt to bring on the weekend I thought I would embark on a bit of festive cooking.

“Bring a plate of something sweet”, the invitation to Year Three Parents drinks said, so I thought Rocky Road would be a good one to make. Everyone loves a bit of Rocky Road right?

I followed the recipe but found myself getting deeper and deeper into a mess with each step!

First up was roughly chop marshmallows. No problem. Thermie can do that and it’ll be really quick and easy. Well, if you want a huge single lump of sticky marshmallow, it was great. Meanwhile I have the coconut and slivered almonds in the oven toasting. My next brain wave was to coat the marshmallow in the coconut to make it separate into bits now that I had rechopped it by hand. Good idea in theory, but I had it everywhere. All over my hands, stuck on the board, the knife and still pretty much sticking together in one big lump.

Press on Kylie, it’ll be ok! Next step, add the toasted nuts and chopped Turkish Delight and set aside until needed. In go the nuts, in goes the Turkish Delight. Now melt the chocolate. I set the Thermomix to work on the chocolate without a problem and turned back to my nutty, turkish, marshmallow mixture. Just when I thought I was getting somewhere, the hot nuts have now melted the marshmallow and the turkish delight and it is a bowl of sweet, gooey slop.

Chocolate melted. Pour that into the mixture and it further melts the mess and we have Rocky Road!

This is what it should look like…

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… and what it actually looks like.

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Here we have Rocky Roadkill.  NOT going to Year Three Drinks tomorrow night. Suddenly I’m not feeling so festive anymore. I’ve lost my Christmas mojo. I’m sure it will return…it MUST! I have too many gifts and offerings to make over the coming weeks. I will post again when I have success.

A note to you all, don’t let your hot nuts touch the marshmallow. That’s my tip for today!

Italian Ricotta Cheesecake

I’m trialling a fabulous recipe in the Thermomix today. Italian Baked Ricotta Cheesecake – with almonds, chocolate and rum in the filling. Mmmmmm.

It was given to me by some Italian friends many years ago. I haven’t made it for a while but decided to give it a go for Easter lunch tomorrow and convert it for the Thermomix at the same time.

It’s a delicious dessert which I don’t find overly sweet, but still decadent all the same. It’s something a little bit out of the ordinary and very simple to make.

Here’s the recipe.

Ingredients

100g raw almonds

400g plain flour

100g brown sugar

10g baking powder

1 tsp vanilla

1 egg

250g chopped, chilled butter

60g dark chocolate

210g sugar

800g ricotta

1 1/2 tablespoons rum

120g slivered almonds

Method

Place raw almonds into TM bowl. Mill 8-10 secs on Speed 7.

Add flour, brown sugar, and baking powder to the almond meal. Mix 5-8 secs on Speed 4.

Add vanilla, egg and butter to the bowl. Mix 5 secs on Speed 8 until mixture resembles breadcrumbs.

Set aside mixture in a bowl and chill. (the mixture, not yourself!)

Add roughly chopped chocolate to the clean TM bowl. Chop 2 secs on Speed 7. Set aside.

Add sugar to TM Bowl and turn into caster sugar by mixing for 3 secs on Speed 9.

Add ricotta and rum to sugar and mix for 10 secs on Speed 6.

Add chocolate and slivered almonds and mix on Reverse, Speed 4 for 5 secs – or until almonds and chocolate in incorporated.

Press 1/3 – 1/2 the chilled base mixture into a greased and lined round cake tin. Top with the ricotta mixture. Sprinkle a layer of the base mixture on top of the ricotta – like a crumble topping.

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Bake at 180 degrees Celcius for 1 hour. Cool before serving.

I find the recipe makes ample base mixture. I don’t use it all. I find the base is too thick if you use half. It is up to you how thick you make the base and how much crumble mixture you put on top. I’m just wondering as I write whether I could freeze the leftover mixture and use it as a base for something else another time.

I’m looking forward to sharing it with my family tomorrow as we celebrate Jesus’ Resurrection together.

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Chocolate Candy Cane Cookies

I have experimented this afternoon with Donna Hay’s recipe for Chocolate Candy Cane Cookies.

I will say up front that these cookies really, really delicious. Light, crispy chocolate cookies with choc chips and a hint of peppermint from the chopped candy canes. Very Christmassy and very yummy.

I adapted parts of the recipe for thermomix usage which I will share below, along with a link for Donna’s original recipe. I found it in the Christmas Dec/Jan 2009 issue of the Donna Hay magazine and it is also on her website.

I have had a long love affair with Donna Hay’s cookbooks and magazines. I drool over the gorgeous pictures and love the simplicity of her ingredients and methods. Mostly, I am just drawn in by her food styling. She is a master. I even met her once and had my cookbook autographed (minor claim to fame – I was excited!)
I love that most of the time I can replicate the recipes just like my idol, convincing myself that I too am a Donna Hay-like domestic goddess.

I was sure of it….until today. I am at the pointy end of my Christmas preparations. Doing all I can in advance, but not so soon that things go stale. My plans possess military precision and everything must go to plan with so much to do in such little time.
So here is Donna’s photo of the cookies.

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Before we cross to my finished product, let me reiterate to you that they really are delicious.
Here are my cookies. All four trays of them.

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What happened to my lovely chopped candy cane rounds adorning each little cookie? They melted, that’s what. How did Donna achieve such perfection? I too could wrap my little cookies in white paper and put a red ribbon around them, but nothing gets past the fact that my cookies are vastly inferior in appearance. Too embarrassing for gifts and I am running out of time. I suspect Donna has added her candy cane pieces to the cookies immediately after they come out of the oven, before they harden. My Christmas baking bliss has turned into Christmas stress.
On the upside, they do taste jolly good. The kids will still love them.

Chocolate Candy Cane Cookies Thermomix Style<strong

Ingredients

110g butter, chopped
175g brown sugar
1 egg
1 tsp vanilla essence
120g dark chocolate, melted
280g dark chocolate, chopped
150g plain flour
25g cocoa
1/2 tsp bicarb soda
120g chopped candy canes

Method

Preheat oven to 160 degrees Celcius.
Place butter and sugar in TM bowl. Mix for 1 minute at speed 4.
Add egg and vanilla and mix for 10-15 secs on speed 3. Set aside in large mixing bowl.
Add dark chocolate for melting into clean TM bowl. Grate for 5 secs on speed 9. Melt for 1 minute at 50 degrees on speed 3.
Add melted chocolate, flour, cocoa and bicarb to butter mixture and stir until just combined.
Spoon onto trays lined with baking paper and top with chopped candy cane pieces. Keep your cookies small and well spaced as they will flatten and spread. Bake for 12-15 mins or until cookies are firm at edges. Cool on trays.

Here is Donna Hay’s Chocolate Candy Cane Cookie recipe.
If anyone has greater success with cookie appearance, please let me know what you did differently. In the meantime, cheers to everyone with more Christmas Cheer than Christmas perfection!

$250 Chocolate Chunk Cookies

Here is a delicious cookie recipe.

Based on the infamous Neiman Marcus cookie recipe story, (legend or truth I do not know), where a woman asked how much it cost for the recipe of the cookies at the Neiman Marcus Department store. Told “two-fifty”, she paid with her credit card. Only later she checked her statement and realised the store had actually charged her $250 instead of the $2.50 she thought it was. In disgust she sent the recipe out for free to everyone she could think of.

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The recipe makes a LOT of cookies. I divided the mixture into three lots and froze two for freshly baked cookies another day.
The traditional recipe is below and I have also included a link to the Thermomix version.

$250 Chocolate Chunk Cookies
Ingredients

250g butter, softened
150g brown sugar
220g white sugar
1 tbsp vanilla extract
2 eggs
250g plain flour
1tsp bicarbonate soda
1tsp baking powder
Pinch sea salt
300g rolled oats
150g toasted almonds, finely chopped
150g roasted and salted macadamias (or pecans, walnuts etc), finely chopped
250g milk chocolate, grated or finely chopped
250g chocolate chips

Method

Preheat oven to 180 degrees celcius. Line several baking trays with baking paper and set aside.
Place butter and sugars in bowl and cream with a hand held mixer until light and fluffy.
Add eggs and mix well.
Add flour, bicarb, baking powder, salt and oats and mix well.
Mix in nuts, grated chocolate and choc chips.
Roll mixture into 3 x 6cm diameter logs in baking paper. Cut into 1.5 cm thick slices to bake and place on prepared baking sheets. Freeze any extra rolls and defrost slightly before cooking as desired.
Bake 8-10 minutes. Cool on wire racks and store in an airtight container.

Thermomix Recipe for $250 Chocolate Chunk Cookies

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