This is a Barefoot Contessa recipe, I believe - sounds yummo!
Ingredients:
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup plain whole-milk yogurt
1 1/3 cups sugar, divided
3 extra-large eggs
2 teaspoons grated lemon zest (2 lemons)
1/2 teaspoon pure vanilla extract
1/2 cup vegetable oil
1/3 cup freshly squeezed lemon juice
For the Glaze:
1 cup confectioners’ sugar
2 tablespoons freshly squeezed lemon juice
Method:
Preheat the oven to 350° F. Line the bottom of a standard-sized loaf pan with parchment paper – grease and flour the pan.
In a bowl, sift together the flour, baking powder and salt. In a separate bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it’s all incorporated. Pour the batter into the prepared pan and bake for about 50 minutes – until a cake tester placed in the center of the loaf comes out clean.
Cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear – set aside.
When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool the cake.
For the glaze, combine the confectioners’ sugar and lemon juice and pour over the cake.
Showing posts with label baking. Show all posts
Showing posts with label baking. Show all posts
Saturday, February 25, 2012
Tuesday, February 21, 2012
White Chocolate Brownies
I love the bit at the end of this recipe that says the brownies (surely they're whities though, aren't they?!) can be frozen - I doubt they'll make it to even room temperature in our house!
Ingredients:
125g butter, chopped
250g white chocolate chips
1/2 cup brown sugar, firmly packed
2 eggs, lightly beaten,
1 1/4 cups plain flour, sifted
2 cups chocolate chips
Makes 24 brownies.
I have used two patty cake pans with a 1/4 cup (water) capacity. Generously spray with non-stick baking spray or line with paper cases. Larger muffin pans can be used just be aware that you will make less brownies and need to bake them a little longer.
Baking temperature.
The oven should be preheated to 160oC (325oF)
Method:
1. In a medium size microwave safe bowl heat the chopped butter on high for 30 seconds. Stir then repeat for another 30 seconds, the butter should be melted. Add the white chocolate and heat for another 30 seconds. Remove and stir until blended. You may need a further 20 seconds. Stir until smooth. Cool slightly so that you do not cook the eggs when you add them.
2. Add the brown sugar and the beaten eggs. Stir through.
3. Add the sifted flour and stir through until smooth.
4. Divide the brownie batter evenly into the patty cake pans. Using a small icecream scoop makes this quick and easy.
5. Evenly divide the chocolate chips and press lightly into the top of the batter. Don’t be suprised by how many there are I have been very generous but then again I really love rich chocolate brownies. The reason I do not mix the chocolate chips into the batter is that this way you can instantly see what type of brownie you are eating increasing their WOW! factor.
6. Bake in a preheated oven set to 160oC (325oF) for 22 minutes.
7. Remove from the oven and leave to cool in the tin for 10 minutes before removing to a cake rack to cool completely. If you have not use paper liners take great care, I usually use a flat knife to help lift them out.
8. Store in an airtight container for one week. The white chocolate brownies can be frozen for up to two months.
Ingredients:
125g butter, chopped
250g white chocolate chips
1/2 cup brown sugar, firmly packed
2 eggs, lightly beaten,
1 1/4 cups plain flour, sifted
2 cups chocolate chips
Makes 24 brownies.
I have used two patty cake pans with a 1/4 cup (water) capacity. Generously spray with non-stick baking spray or line with paper cases. Larger muffin pans can be used just be aware that you will make less brownies and need to bake them a little longer.
Baking temperature.
The oven should be preheated to 160oC (325oF)
Method:
1. In a medium size microwave safe bowl heat the chopped butter on high for 30 seconds. Stir then repeat for another 30 seconds, the butter should be melted. Add the white chocolate and heat for another 30 seconds. Remove and stir until blended. You may need a further 20 seconds. Stir until smooth. Cool slightly so that you do not cook the eggs when you add them.
2. Add the brown sugar and the beaten eggs. Stir through.
3. Add the sifted flour and stir through until smooth.
4. Divide the brownie batter evenly into the patty cake pans. Using a small icecream scoop makes this quick and easy.
5. Evenly divide the chocolate chips and press lightly into the top of the batter. Don’t be suprised by how many there are I have been very generous but then again I really love rich chocolate brownies. The reason I do not mix the chocolate chips into the batter is that this way you can instantly see what type of brownie you are eating increasing their WOW! factor.
6. Bake in a preheated oven set to 160oC (325oF) for 22 minutes.
7. Remove from the oven and leave to cool in the tin for 10 minutes before removing to a cake rack to cool completely. If you have not use paper liners take great care, I usually use a flat knife to help lift them out.
8. Store in an airtight container for one week. The white chocolate brownies can be frozen for up to two months.
Monday, February 13, 2012
Coconut Cloud Cake
This is a Martha Stewart recipe, and looks too good not to include a photo - I love how white it is on the inside.
Ingredients:
For The Cake:
1 cup sifted cake flour
1 1/2 cups superfine sugar
14 large egg whites (1 3/4 cups), room temperature
1 tablespoon warm water
1/2 teaspoon salt
1 1/2 teaspoons cream of tartar
2 teaspoons vanilla extract
For The Seven-Minute Frosting:
3 large egg whites
1 1/4 cups sugar
5 tablespoons cold water
1/4 teaspoon cream of tartar
1 teaspoon vanilla extract
For The Topping:
3 to 4 cups flaked coconut
Method:
1. Preheat the oven to 350 degrees. With a fine sieve, sift together flour and 3/4 cups sugar four times.
2. In the bowl of a stand mixer on medium speed, beat together egg whites and water until foamy. Add salt, cream of tartar, and vanilla; beat until soft peaks form. Increase speed to medium-high and sprinkle in remaining sugar, 1 tablespoon at a time. Beat until stiff but not dry.
3. Transfer to a large bowl. In six additions, sift dry ingredients over meringue, folding in quickly but gently.
4. Pour batter into an ungreased 10-inch tube pan with removable bottom. Smooth top with an offset spatula. Run a knife through batter to release air bubbles. Bake for 35 to 40 minutes, until golden brown and springy to touch.
5. Invert pan on its legs or over the neck of a glass bottle, and let cool completely, about 1 hour.
6. Make the frosting: In the heatproof bowl of an electric mixer set over a saucepan of simmering water, combine egg whites, sugar, water, and cream of tartar. Cook over medium heat, whisking frequently, until sugar is dissolved and mixture is foamy, about 5 minutes.
7. Attach the bowl to a stand mixer fitted with the whisk attachment. Beat the mixture on high speed until glossy and voluminous, about 7 minutes. Beat in the vanilla.
8. Carefully run a long offset spatula or knife around the inner and outer perimeter of the cake pan to release cake.
9. Place on a plate, bottom side up. Using a long serrated knife, carefully slice off 1 1/2 inches from the top of the cake, being sure not to break the layer. Set aside. Cut out a 1-inch-wide, 1-inch-deep channel halfway between the center and edge of cake. Spread icing into channel and over entire layer. Sprinkle with coconut.
10. Gently place reserved layer on top and ice with remaining frosting. Sprinkle with coconut and serve immediately.
Ingredients:
For The Cake:
1 cup sifted cake flour
1 1/2 cups superfine sugar
14 large egg whites (1 3/4 cups), room temperature
1 tablespoon warm water
1/2 teaspoon salt
1 1/2 teaspoons cream of tartar
2 teaspoons vanilla extract
For The Seven-Minute Frosting:
3 large egg whites
1 1/4 cups sugar
5 tablespoons cold water
1/4 teaspoon cream of tartar
1 teaspoon vanilla extract
For The Topping:
3 to 4 cups flaked coconut
Method:
1. Preheat the oven to 350 degrees. With a fine sieve, sift together flour and 3/4 cups sugar four times.
2. In the bowl of a stand mixer on medium speed, beat together egg whites and water until foamy. Add salt, cream of tartar, and vanilla; beat until soft peaks form. Increase speed to medium-high and sprinkle in remaining sugar, 1 tablespoon at a time. Beat until stiff but not dry.
3. Transfer to a large bowl. In six additions, sift dry ingredients over meringue, folding in quickly but gently.
4. Pour batter into an ungreased 10-inch tube pan with removable bottom. Smooth top with an offset spatula. Run a knife through batter to release air bubbles. Bake for 35 to 40 minutes, until golden brown and springy to touch.
5. Invert pan on its legs or over the neck of a glass bottle, and let cool completely, about 1 hour.
6. Make the frosting: In the heatproof bowl of an electric mixer set over a saucepan of simmering water, combine egg whites, sugar, water, and cream of tartar. Cook over medium heat, whisking frequently, until sugar is dissolved and mixture is foamy, about 5 minutes.
7. Attach the bowl to a stand mixer fitted with the whisk attachment. Beat the mixture on high speed until glossy and voluminous, about 7 minutes. Beat in the vanilla.
8. Carefully run a long offset spatula or knife around the inner and outer perimeter of the cake pan to release cake.
9. Place on a plate, bottom side up. Using a long serrated knife, carefully slice off 1 1/2 inches from the top of the cake, being sure not to break the layer. Set aside. Cut out a 1-inch-wide, 1-inch-deep channel halfway between the center and edge of cake. Spread icing into channel and over entire layer. Sprinkle with coconut.
10. Gently place reserved layer on top and ice with remaining frosting. Sprinkle with coconut and serve immediately.
Sunday, January 29, 2012
Roasted Root Vegetable Pie
This sounds like a must-try!
Savory crust:
2 cups flour
1/2 teaspoon salt
2 tablespoons minced fresh herbs (thyme, parsley, chives)
1/2 cup unsalted butter, chilled and diced
1/4 cup cream cheese, chilled and diced
1 to 2 tablespoons milk, as needed
Filling vegetables:
2 1/2 cups pearl onions
1 cup peeled, diced winter squash
2 cups peeled, diced rutebaga
1 cup peeled diced white turnip
1 cup peeled, diced parsnips
1 cup diced leeks, washed and drained
2 cups peeled, diced celery root
2 cups sliced mushrooms
2 to 3 tablespoons olive or vegetable oil
salt and pepper to taste
Potato filling binder:
2 medium baking potatoes
2 large eggs
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh chives
1 teaspoon dried thyme
1/2 to 1 teaspoon salt
Method:
1) For the crust: Whisk the flour, salt and herbs together in a medium bowl. Cut in the butter and cream cheese until the mixture is the texture of granola. Add the milk one tablespoon at a time until the dough comes together but is not soggy.
2) Pat the dough into a disk, wrap in plastic and refrigerate at least 30 minutes before rolling out.
3) To roast the vegetables for the filling. Preheat the oven to 425°F. Place the diced, chopped vegetables in a large bowl and drizzle them with the oil. Season with salt and pepper and toss all to coat.
4) Spread the vegetables out on a parchment or foil lined baking sheet and roast in the oven for about 45 to 60 minutes total, stirring well every 15 minutes. The veggies are ready when they are fork tender and caramelized on the edges. Set aside to cool.
5) While the vegetables are roasting, bake or boil the potatoes until they are soft and easily pierced with a fork. Peel, drain and mash the potatoes in a large bowl.
6) Mix the warm mashed potatoes, eggs, herbs, and seasoning together, then fold in the roasted, cooled vegetables.
7) To assemble: Roll the pie crust to a 12" to 14" circle. Drape the crust into a greased 9" or 10" pie pan. Trim and flute the crust edges and place the filling in the unbaked crust.
8) At this point the pie can be well wrapped and frozen for up to 4 weeks. If you are baking now, bake in a preheated 400°F oven for 15 minutes. Reduce the heat to 350°F and bake for another 25 to 30 minutes or until golden browned on top and the center is set.
9) If you have frozen the pie, you can bake it directly from the freezer at 350°F for 1 hour and 20 minutes. Be sure to check the edge of the crust and protect it from burning with a pie shield or foil.
Savory crust:
2 cups flour
1/2 teaspoon salt
2 tablespoons minced fresh herbs (thyme, parsley, chives)
1/2 cup unsalted butter, chilled and diced
1/4 cup cream cheese, chilled and diced
1 to 2 tablespoons milk, as needed
Filling vegetables:
2 1/2 cups pearl onions
1 cup peeled, diced winter squash
2 cups peeled, diced rutebaga
1 cup peeled diced white turnip
1 cup peeled, diced parsnips
1 cup diced leeks, washed and drained
2 cups peeled, diced celery root
2 cups sliced mushrooms
2 to 3 tablespoons olive or vegetable oil
salt and pepper to taste
Potato filling binder:
2 medium baking potatoes
2 large eggs
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh chives
1 teaspoon dried thyme
1/2 to 1 teaspoon salt
Method:
1) For the crust: Whisk the flour, salt and herbs together in a medium bowl. Cut in the butter and cream cheese until the mixture is the texture of granola. Add the milk one tablespoon at a time until the dough comes together but is not soggy.
2) Pat the dough into a disk, wrap in plastic and refrigerate at least 30 minutes before rolling out.
3) To roast the vegetables for the filling. Preheat the oven to 425°F. Place the diced, chopped vegetables in a large bowl and drizzle them with the oil. Season with salt and pepper and toss all to coat.
4) Spread the vegetables out on a parchment or foil lined baking sheet and roast in the oven for about 45 to 60 minutes total, stirring well every 15 minutes. The veggies are ready when they are fork tender and caramelized on the edges. Set aside to cool.
5) While the vegetables are roasting, bake or boil the potatoes until they are soft and easily pierced with a fork. Peel, drain and mash the potatoes in a large bowl.
6) Mix the warm mashed potatoes, eggs, herbs, and seasoning together, then fold in the roasted, cooled vegetables.
7) To assemble: Roll the pie crust to a 12" to 14" circle. Drape the crust into a greased 9" or 10" pie pan. Trim and flute the crust edges and place the filling in the unbaked crust.
8) At this point the pie can be well wrapped and frozen for up to 4 weeks. If you are baking now, bake in a preheated 400°F oven for 15 minutes. Reduce the heat to 350°F and bake for another 25 to 30 minutes or until golden browned on top and the center is set.
9) If you have frozen the pie, you can bake it directly from the freezer at 350°F for 1 hour and 20 minutes. Be sure to check the edge of the crust and protect it from burning with a pie shield or foil.
Thursday, January 12, 2012
Cornflake Chicken
This is a new recipe I tried earlier this week and it was delicious! Definitely one that will be used again and again in our household!
Ingredients:
2 chicken breasts
4 Tbsp mustard (I used Mild American, but I think wholegrain might be quite nice, too - definitely something not too sweet)
2 Tbsp honey
1 Tbsp white vinegar
Cornflakes, crushed up - probably a cup or so
Method:
1. Combine mustard, honey and vinegar in a bowl. Cut chicken up as desired (I just cut them in half) and marinate in bowl for a couple of hours.
2. Take chicken out of marinade, keeping as much marinade as possible on the pieces. Press in cornflake crumbs.
3. Bake in oven until cooked - will depend on the size of the pieces, but probably around half an hour.
Ingredients:
2 chicken breasts
4 Tbsp mustard (I used Mild American, but I think wholegrain might be quite nice, too - definitely something not too sweet)
2 Tbsp honey
1 Tbsp white vinegar
Cornflakes, crushed up - probably a cup or so
Method:
1. Combine mustard, honey and vinegar in a bowl. Cut chicken up as desired (I just cut them in half) and marinate in bowl for a couple of hours.
2. Take chicken out of marinade, keeping as much marinade as possible on the pieces. Press in cornflake crumbs.
3. Bake in oven until cooked - will depend on the size of the pieces, but probably around half an hour.
Saturday, January 7, 2012
Baby Scones with Jam and Cream
From the High Tea menu...
These cute baby scones make a wonderful treat for afternoon tea.
Makes 20
Ingredients (serves 8):
2 1/2 cups self-raising flour
1 tablespoon caster sugar
80g butter, chilled, chopped
1 cup milk
strawberry jam and double thick cream, to serve
Method:
1. Preheat oven to 220°C/200°C fan-forced. Lightly grease a 7.5cm-deep, 22cm round cake pan. Combine flour and sugar in a bowl. Using fingertips, rub butter into flour mixture until mixture resembles fine breadcrumbs.
2. Make a well in the centre of flour mixture. Add milk. Stir with a flat-bladed knife until mixture just comes together (don't over-mix). Turn dough on to a lightly floured surface. Knead gently to bring dough together.
3. Gently press dough into a 2cm-thick round. Dip a 4.5cm round cutter into flour. Cut out scones. Gently press leftover dough pieces together and repeat to make a total of 20 scones. Place scones, touching, in prepared pan. Sprinkle with a little extra flour. Bake for 10 to 12 minutes or until golden. Remove from oven. 4. Cool in pan for 5 minutes. Wrap in a clean tea towel to keep warm. Serve with jam and cream.
These cute baby scones make a wonderful treat for afternoon tea.
Makes 20
Ingredients (serves 8):
2 1/2 cups self-raising flour
1 tablespoon caster sugar
80g butter, chilled, chopped
1 cup milk
strawberry jam and double thick cream, to serve
Method:
1. Preheat oven to 220°C/200°C fan-forced. Lightly grease a 7.5cm-deep, 22cm round cake pan. Combine flour and sugar in a bowl. Using fingertips, rub butter into flour mixture until mixture resembles fine breadcrumbs.
2. Make a well in the centre of flour mixture. Add milk. Stir with a flat-bladed knife until mixture just comes together (don't over-mix). Turn dough on to a lightly floured surface. Knead gently to bring dough together.
3. Gently press dough into a 2cm-thick round. Dip a 4.5cm round cutter into flour. Cut out scones. Gently press leftover dough pieces together and repeat to make a total of 20 scones. Place scones, touching, in prepared pan. Sprinkle with a little extra flour. Bake for 10 to 12 minutes or until golden. Remove from oven. 4. Cool in pan for 5 minutes. Wrap in a clean tea towel to keep warm. Serve with jam and cream.
Thursday, January 5, 2012
Cinnamon Swirl Bread
This popped up on my Pinterest page, and I'm dead-keen to try it out! The recipe, found here, says it is a light, fluffy and moist bread with swirls of cinnamon.
Prep Time: 4 hours 20 minutes
Cook Time: 40 minutes
Total Time: 5 hours
Ingredients:
1 cup milk
1/3 cup butter, salted
2½ teaspoons active dry yeast
2 eggs
1/3 cup sugar
3-3½ cups all-purpose flour
1 teaspoon salt
2 tablespoons butter, room temperature
1/3 cups sugar
2 tablespoons cinnamon
½ cup raisins and/or walnuts, optional
1 egg and milk
1 tablespoon milk
Method:
1. Heat the milk in a small sauce pan over medium-low heat, melt the butter into it without boiling, remove from heat and let cool until it is luke warm
2. Mix in the yeast and let sit for 10 minutes.
3. Mix the eggs and sugar in a large bowl.
4. Mix in the milk.
5. Mix the flour and salt and beat half of it into the milk mixture until combined.
6. Beat in the remaining flour until combined.
7. Knead the dough until smooth, adding more flour if it is too sticky.
8. Place the dough in a large greased bowl, cover and let it rise until it has doubled in size, about 2 hours. (Tip: Warm the bowl first by filling it with hot water and drying it out just before use.)
9. Place the dough on a lightly floured surface and roll it out so that it is as wide as your baking pan and about 18 to 24 inches long.
10. Spread the butter over the dough.
11. Mix the sugar and cinnamon and sprinkle it over the dough.
12. Roll the dough up into a log.
13. Place the dough into a grease loaf pan, cover and let it rise until it has doubled in size, about 2 hours.
14. Mix the egg and milk and brush it over the top of the loaf.
15. Bake the loaf in a preheated 350F oven until golden brown on top, about 30-40 minutes.
Prep Time: 4 hours 20 minutes
Cook Time: 40 minutes
Total Time: 5 hours
Ingredients:
1 cup milk
1/3 cup butter, salted
2½ teaspoons active dry yeast
2 eggs
1/3 cup sugar
3-3½ cups all-purpose flour
1 teaspoon salt
2 tablespoons butter, room temperature
1/3 cups sugar
2 tablespoons cinnamon
½ cup raisins and/or walnuts, optional
1 egg and milk
1 tablespoon milk
Method:
1. Heat the milk in a small sauce pan over medium-low heat, melt the butter into it without boiling, remove from heat and let cool until it is luke warm
2. Mix in the yeast and let sit for 10 minutes.
3. Mix the eggs and sugar in a large bowl.
4. Mix in the milk.
5. Mix the flour and salt and beat half of it into the milk mixture until combined.
6. Beat in the remaining flour until combined.
7. Knead the dough until smooth, adding more flour if it is too sticky.
8. Place the dough in a large greased bowl, cover and let it rise until it has doubled in size, about 2 hours. (Tip: Warm the bowl first by filling it with hot water and drying it out just before use.)
9. Place the dough on a lightly floured surface and roll it out so that it is as wide as your baking pan and about 18 to 24 inches long.
10. Spread the butter over the dough.
11. Mix the sugar and cinnamon and sprinkle it over the dough.
12. Roll the dough up into a log.
13. Place the dough into a grease loaf pan, cover and let it rise until it has doubled in size, about 2 hours.
14. Mix the egg and milk and brush it over the top of the loaf.
15. Bake the loaf in a preheated 350F oven until golden brown on top, about 30-40 minutes.
Fluffy Ricotta Pancakes
I haven't tried these pancakes yet, but they sound delicious! The recipe was found here
Ingredients:
1 cup ricotta cheese
3/4 cup flour
½ teaspoon baking powder
1½ tablespoons sugar
pinch salt
3/4 cup milk
3 eggs, divided
½ teaspoon vanilla
Method:
1. Set ricotta in a fine mesh strainer about 30 minutes before you start cooking, to drain off excess liquid.
2. Whisk together flour, baking powder, sugar, and salt in a bowl. Combine ricotta, milk, egg yolks, and vanilla in a separate bowl.
3. Beat the egg whites in an electric mixer until stiff. Add the dry ingredients to the ricotta and milk mixture, stirring gently until just combined. Whisk in a small amount of the egg whites to lighten the batter, then fold in the remaining whites.
4. Heat a griddle over medium-high heat, and brush the surface with butter. Use a ladle or measuring scoop (we used a 1/3 cup measure) to pour batter onto the griddle. Cook pancakes for about 3 or 4 minutes, then flip, cooking until both sides are golden brown.
5. Spread lemon curd between pancakes and dust with powdered sugar. Or serve with syrup or fruit.
Ingredients:
1 cup ricotta cheese
3/4 cup flour
½ teaspoon baking powder
1½ tablespoons sugar
pinch salt
3/4 cup milk
3 eggs, divided
½ teaspoon vanilla
Method:
1. Set ricotta in a fine mesh strainer about 30 minutes before you start cooking, to drain off excess liquid.
2. Whisk together flour, baking powder, sugar, and salt in a bowl. Combine ricotta, milk, egg yolks, and vanilla in a separate bowl.
3. Beat the egg whites in an electric mixer until stiff. Add the dry ingredients to the ricotta and milk mixture, stirring gently until just combined. Whisk in a small amount of the egg whites to lighten the batter, then fold in the remaining whites.
4. Heat a griddle over medium-high heat, and brush the surface with butter. Use a ladle or measuring scoop (we used a 1/3 cup measure) to pour batter onto the griddle. Cook pancakes for about 3 or 4 minutes, then flip, cooking until both sides are golden brown.
5. Spread lemon curd between pancakes and dust with powdered sugar. Or serve with syrup or fruit.
Tuesday, January 3, 2012
Forgotten Cookies
These have very quickly become a favourite in our house - they're basically meringues with stuff in them, but they're called Forgotten cookies, because you put them in the oven and forget about them!
We've experimented with the ingredients - I've done almonds and white chocolate chunks, and coconut and milk chocolate chips. Both were delicious, but hubby preferred the one with almonds (I actually preferred the coconut ones!) Selena tells me (in the comments below) that if you add a 3rd egg white, it makes the cookies a little bit less sweet. I'll be trying this next time, as they are very sweet meringues!
Ingredients:
2 egg whites, at room temperature
pinch salt
120g (1/2 cup) castor sugar
1 teaspoon vanilla
120g (3/4 cup) roughly chopped almonds
150g (3/4 cup) chocolate chips or dark chocolate chunks
Method:
1. Preheat oven to 180°C
2. Beat egg whites and salt until foamy.
3. Gradually add sugar and continue beating until they hold stiff peaks and make a glossy, stiff meringue.
4. Add vanilla, almonds and chocolate chips.
5. Cover baking tray with baking paper. Drop teaspoonfuls of the mixture on the paper. Put in the oven, then turn oven off. Leave overnight in oven (or for at least 3 hours, until oven is cold) with the door closed.
I've found 2 hours is actually enough in the summer - I haven't tried them in winter to see if that makes a difference, though.
We've experimented with the ingredients - I've done almonds and white chocolate chunks, and coconut and milk chocolate chips. Both were delicious, but hubby preferred the one with almonds (I actually preferred the coconut ones!) Selena tells me (in the comments below) that if you add a 3rd egg white, it makes the cookies a little bit less sweet. I'll be trying this next time, as they are very sweet meringues!
Ingredients:
2 egg whites, at room temperature
pinch salt
120g (1/2 cup) castor sugar
1 teaspoon vanilla
120g (3/4 cup) roughly chopped almonds
150g (3/4 cup) chocolate chips or dark chocolate chunks
Method:
1. Preheat oven to 180°C
2. Beat egg whites and salt until foamy.
3. Gradually add sugar and continue beating until they hold stiff peaks and make a glossy, stiff meringue.
4. Add vanilla, almonds and chocolate chips.
5. Cover baking tray with baking paper. Drop teaspoonfuls of the mixture on the paper. Put in the oven, then turn oven off. Leave overnight in oven (or for at least 3 hours, until oven is cold) with the door closed.
I've found 2 hours is actually enough in the summer - I haven't tried them in winter to see if that makes a difference, though.
Sunday, January 1, 2012
White Chocolate Mudcake
I'm not a big fan of mudcakes, but this one is simply divine - an entire block of white chocolate in the cake, and another one in the ganche... not good for the thighs, but worth every bite! I think it's much better when it's been chilled in the fridge (unusually - most cakes are best straight out of the oven, yeah?), and think it would suit having a glob of yoghurt or cream on the side.
Ingredients:
300g white chocolate (I used a block of Whittakers white chocolate)
200g butter (if using unsalted butter, add 1/4 teaspoon fine table salt with the butter)
250ml (1 cup) milk
165g (3/4 cup) caster sugar
2 teaspoons (10ml) vanilla extract
2 large eggs, lightly beaten
250g (1 and 2/3 cups) plain flour
1 tsp baking powder
Ganache
200g white chocolate (I used a block of Whittakers white chocolate)
88g sour cream (a small tub, or a couple of large tablespoons)
Method:
1. Preheat oven to 160 degrees Celsius (145 degrees Celsius fan-forced).
2. Grease a 20cm square cake pan and line the base and sides of the pan with baking paper.
3. Place chocolate, butter, milk and sugar in a large saucepan over low heat, stirring frequently. Remove from heat when chocolate and butter have melted, and stir mixture until completely smooth. Allow mixture to cool at room temperature for 15 minutes.
4. Add vanilla and eggs to chocolate mixture and stir until well combined.
5. Stir flour and baking powder together in a large bowl. Add one cup of chocolate mixture to the flour and stir until a smooth paste forms.
6. Repeat with another cup of the chocolate mixture.
7. Add remaining chocolate mixture and stir until mixture is smooth. This gradual method of combining the wet and dry ingredients helps prevent lumps.
8. Pour mixture into prepared pan.
9. Bake for about 1 hour 10 minutes to 1 hour 20 minutes. When the cake is ready, a fine-bladed knife inserted into the centre of the cake should come out without any batter attached.
10. Loosely cover cake with greaseproof paper or a clean tea towel and allow it to cool to room temperature in pan.
Sour Cream and White Chocolate Ganache
1. Melt white chocolate in a small saucepan over very low heat, stirring frequently.
2. When chocolate has completely melted, remove from heat and quickly stir in sour cream. Use immediately, or if your ganache is quite runny, set it aside at room temperature to thicken slightly before using.
Ingredients:
300g white chocolate (I used a block of Whittakers white chocolate)
200g butter (if using unsalted butter, add 1/4 teaspoon fine table salt with the butter)
250ml (1 cup) milk
165g (3/4 cup) caster sugar
2 teaspoons (10ml) vanilla extract
2 large eggs, lightly beaten
250g (1 and 2/3 cups) plain flour
1 tsp baking powder
Ganache
200g white chocolate (I used a block of Whittakers white chocolate)
88g sour cream (a small tub, or a couple of large tablespoons)
Method:
1. Preheat oven to 160 degrees Celsius (145 degrees Celsius fan-forced).
2. Grease a 20cm square cake pan and line the base and sides of the pan with baking paper.
3. Place chocolate, butter, milk and sugar in a large saucepan over low heat, stirring frequently. Remove from heat when chocolate and butter have melted, and stir mixture until completely smooth. Allow mixture to cool at room temperature for 15 minutes.
4. Add vanilla and eggs to chocolate mixture and stir until well combined.
5. Stir flour and baking powder together in a large bowl. Add one cup of chocolate mixture to the flour and stir until a smooth paste forms.
6. Repeat with another cup of the chocolate mixture.
7. Add remaining chocolate mixture and stir until mixture is smooth. This gradual method of combining the wet and dry ingredients helps prevent lumps.
8. Pour mixture into prepared pan.
9. Bake for about 1 hour 10 minutes to 1 hour 20 minutes. When the cake is ready, a fine-bladed knife inserted into the centre of the cake should come out without any batter attached.
10. Loosely cover cake with greaseproof paper or a clean tea towel and allow it to cool to room temperature in pan.
Sour Cream and White Chocolate Ganache
1. Melt white chocolate in a small saucepan over very low heat, stirring frequently.
2. When chocolate has completely melted, remove from heat and quickly stir in sour cream. Use immediately, or if your ganache is quite runny, set it aside at room temperature to thicken slightly before using.
Subscribe to:
Posts (Atom)