Not too little, not too much

Chocolate Walnut Candy Box 01/05/2011

Filed under: Baking,Chocolate,Cookies,Desserts — Roxana GreenGirl {A little bit of everything} @ 05:40
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Many of us made the same old resolution: throw away the chocolate and candies and eat way much healthier, lots of fruit and vegetables and yet, here we are, few days later blogging about our latest cookies, cakes, muffins you see where I’m going.

Of course, I said the same as I do every year : if only I could give up chocolate. I never did, at least till now, and to be honest I don’t see this happening soon.

yeah, I did it again, couldn’t help myself not baking something sweet, well at least this time I used just a little bit of chocolate.

Later today, I’m going to another MOPS meeting and I just could not go empty-handed. Keeping that in mind I had to make some treats. Who doesn’t enjoy a small cookies while chitchatting?

Chocolate Walnut Candy Box

 

These buttery cookies are so soft, just melt in your mouth. Almost half of the flour i substituted with ground walnuts, for a slight crunchy bite. You can make them small, as i did, or even cut out cookies, the decision is all yours, but trust me, you have to make these.

Forget the resolution, let’s get baking 😀

Ingredients (makes 4 1/2 to 5 dozens)

10 tbsp soft butter

1/2 cup sugar

1 egg yolk

1 cup ground walnuts

vanilla extract

1 1/2 cups all-purpose flour

* If you decide to drizzle some melted chocolate on top, you need about 3 to 4 oz

Directions

Cream butter and sugar until light and fluffy

Add vanilla extract, egg yolk and ground walnuts. Mix them.

Add flour and mix just until combined.

Take the dough out of the mixing bowl and shape it in a ball. Cover in plastic foil and refrigerate for at least 2 hours, even overnight if not in a hurry 😛

When the dough is chilled, take small pieces and shape them into balls

Bake in preheated oven at 325 for 15 minutes.

Let them cool and drizzle with melted chocolate, if using. (on some I used colored sugar)

Let the chocolate set and store in airtight containers

 

I know you’re anxious to see how they actually look inside, so I ate one, here’s the proof 😛

Thanks for your support, I appreciate it.

Always,

Roxana

 

 

Chocolate Candy Cookies 12/23/2010

Since this is my last post before Christmas I’d like to start by wishing you a Merry Christmas

And hoping this Christmas enriches your life;
May each day be happy and bright,
Overflowing with pleasure and love;
May your Christmas be filled with delight.

 

Tonight I’d like to share some chocolate cookies I made earlier

The photos are not so great, I’m sorry 😦

By now, most of you know I love chocolate so when I saw this recipe I knew I have to make them .

Minding my not so perfect photos, aren’t they cute? They look like they’ve come out of a box of chocolate. These bite size cookies are perfect wrapped as a gift.

 

Let’s make some Chocolate Candy Cookies

 

Ingredients

1 1/2 cups self-raising flour

1/4 cup cocoa

1/4 cup butter

1/2 cup sugar

1 package vanilla sugar

1 egg

1 egg yolk

Directions

There are two ways : or you rub the flour, cocoa and butter with your fingers or place them in a food-processor and pulse few times 😀

Mix in the sugars and the eggs (pulse few more times)

Place the dough on your working area and knead for 1-2 minutes until it can be easily shaped in a ball.

Now, take a deep breath and shape small balls, about 11-12 grams each. I had 38 small balls.

Place the trays in the fridge (or in the garage like me) for at least 30 minutes.

Meanwhile heat the oven at 425 F.

Bake the cookies for 10 minutes until slightly risen and start to crack.

Transfer them to cooling racks.

Now, to decorate them I used around 6 oz chocolate chips (60%) and some Christmas sugars

Dip the top of the cookie in melted chocolate and sprinkle with some sugar.

At the end I melted about 1 oz white chocolate and played a little on some 😛

 

a bite just for you 😛

 

Merry Christmas everyone !!!

 

 

 

Candy Cake 11/10/2010

Although we are not capable of understanding the miracle and wonders of birth and life, but we have watched with joy and amazement our lovely and beautiful daughter growing from newborn to one year old.

At birth everyone at the hospital adored and treated you with utmost care. We gave you the finest care and love enduring many sleepless nights, watching over you, our concern being at every turn your well-being and comfort. We sang you many nursery songs and read lots of stories and your gift back to us was, at first, a heart melting smile followed by your first “mama” and later “daddy” .

We have witnessed your fighting spirit at every turn. On November 2009, although you knew you are going to be loved unconditionally, you didn’t want to leave the comfort of my belly, panicking us and the hospital stuff. Despite the numbers of  stories you are read at bed-time, you let us know with no uncertain terms you are not satisfied going to bed. You have even protested by eating away at your crib :)))

At lunch or dinner time you are also a fighter, pushing my hand away with food you find distasteful. We often watch with laughter as you discard food from your tray, dumping the fruit and vegetables onto the floor. To our surprise, you made a great connection with the nature, and by saying this I mean eating flowers, grass and leaves.

Above all, we are amazed that you posses the gift and appreciation for the zest of life. At every turn you make your eyes take notice, something new to discover, something not yet touched and experienced. The inquisitiveness and interest for like you show will prove to be one of your greatest findings.

It was a year full of firsts, you’ve learned so much and had lots of fun.

Happy Birthday out dear Tiffany, may all your dreams come true

love,

Mom & Dad

Candy Cake

 

 

Ingredients

2 cups self-raising flour

1 cup sugar

1 cup unsweetened coconut flakes

10 tbsp butter

1 cup buttermilk

2 eggs

few vanilla extract drops

 

Directions

Melt the butter and set it aside. In a big bowl mix well the flour, sugar and coconut

 

add the melted butter

 

 

buttermilk

 

 

eggs, one by one

 

 

and vanilla extract. Pour the batter in a 9 inch springform pan and bake the cake in preheated oven at 350F for 55-60 minutes.

 

 

Let it cool for few hours and then slice it in two.

 

For the coconut mousse you need

 

1 8oz package cream cheese

1/2 cup sugar

1/2 unsweetened coconut flakes

1 cup heavy cream

 

 

Mix the first three ingredients in a bowl and slowly add the heavy cream mixing until stiff

 

Assembling the cake

 

In a foiled springform pan place the first layer. Add the coconut mousse and spread

 

place the second layer on top and cover everything in foil. Put the cake in the fridge for few hours or overnight

 

Remove the cake from the and place it on serving plate

 

Cover with a chocolate ganache made from 2/3 cup chocolate chips and scant 1/2 cup heavy cream.

 

 

Let the ganache set and start decorating the cake

 

welcome to CandyLand :d

 

An inside view

In the end, I’d like to apologize for being away these last couple of days  and not visiting your blogs. Now that everything is back to normal I’ll do my best to catch up with all those wonderful recipes you shared.

 

This recipe was featured on Foodbuzz

The recipe goes to Your Best Recipe @ Spicie Foodie http://spiciefoodie.blogspot.com/p/your-best-recipe.html

 

Cinnabon Rolls 10/29/2010

Filed under: Baking,Desserts — Roxana GreenGirl {A little bit of everything} @ 22:51
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I promised you yesterday that I’ll post my favorite cinabbon recipe. Is the closest version of the Cinnabon® . I have the recipe from Gabi Cara, to whom I thank once again. For the Romanian version go to http://gabrielacara.blogspot.com/.

 

 

Before I write the recipe I would like to ask for your opinion about the featured publisher program on foodbuzz. I’d like to apply but in the same time the thought of having to sigh a contract doesn’t quite put a smile on my face. I’ll totally understand if you don’t want to talk about it.

Back to cinnabons

 

Ingredients

2  1/2 tsp dry yeast

1 cup warm milk

1/2 cup sugar

6 tbsp soften butter

1 tsp salt

2 eggs

4 1/2 cups all-purpose flour

 

for the filling you need

1 cup dark brown sugar

2 1/2 tbsp cinnamon

6 tbsp soften butter

 

Directions

Mix the sugar and yeast with a little milk. Leave aside for 5 minutes.

 

Make a well in the middle of the sifted flour, add the salt, eggs and yeast mixture.

 

Start mixing slowly adding the melted butter.

 

then the milk

Place the dough into a greased bowl and leave to raise until double in volume.

 

 

Place the dough on your working surface and with a rolling-pin roll it out into a rectangular with a thickness around 1/2 inch.

 

Mix the brown sugar with the cinnamon.

 

Brush the dough with soften butter and sprinkle with sugar-cinnamon mixture.

 

Roll it carefully.

 

With a piece of thread cut the buns around 1 inch thick.

The bons will be clean and round

 

Place them on baking trays and leave around 20 more minutes at room temperature.

 

Bake them at 400 F for about 10-15 minutes.

While the cinnabons are in the over make the topping.  We like ours with cream cheese frosting.

you need

4 oz cream cheese

4 oz butter

2 cups powdered sugar

 

Mix them until light and fluffy.

 

Top the cinnabons with the frosting while still warm or hot. Sprinkle with walnuts.

 

closer

 

even closer :)))

 

 

 

 

 
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