Not too little, not too much

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 !!!

 

 

 

Chocolate – Peanut Butter Cake 06/09/2010

Few days ago was my princess anniversary and again i spoiled my family with a cake
Ingredients and directions
Filling
2 1/4 cups heavy whipping cream

1/2 cup (packed) golden brown sugar

340 gr  bittersweet or semi-sweet chocolate, finely chopped

1/2 cup  chunky peanut butter

Bring cream and sugar to simmer in saucepan, whisking to dissolve sugar.

Remove from heat. Add to chocolate; let stand 1 minute.

Whisk until smooth.

Whisk in peanut butter. Chill uncovered overnight.

Cake

2 1/2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

10 tablespoons unsalted butter, room temperature

1/2 cup chunky peanut butter

450 gr golden brown sugar

4 large eggs

1 sachet vanilla sugar

1 cup buttermilk

Preheat oven to 350°F. Butter three 9-inch-diameter cake pans

Sift first 4 ingredients into medium bowl.

Using electric mixer, beat butter and peanut butter in large bowl until blended.

Beat in sugars.

Beat in eggs, 1 at a time.

At low-speed, beat in flour mixture alternately with buttermilk.  Start and finish with dry ingredients. Add 1-2 tablespoon buttermilk if needed.

Divide batter among pans and spread evenly.

Bake cakes until tester inserted into center comes out clean, about 25 minutes. Cool cakes 5 minutes. Turn out onto racks. Cool cakes completely.

Frosting

340 gr cream cheese, room temperature

1 cup powdered sugar

3/4 cup powdered sugar

6 tablespoons unsalted butter, room temperature

1 sachet vanilla sugar

3/4 cup chilled heavy whipping cream

Using electric mixer, beat cream cheese, 1 cup powdered sugar, butter, and vanilla in large bowl to blend.

Whisk whipping cream and 3/4 cup powdered sugar in bowl until mixture holds medium-firm peaks.

Fold into cream cheese mixture in 3 additions; chill until firm but spreadable, about 1 hour.

Assembling the cake

Place 1 cake layer. Spread with half of filling. Place another layer. Spread with remaining filling. Top with remaining cake layer. Spread frosting over top and sides of cake.

 

Coconut Milk Sugar Buns 05/31/2010

Filed under: Breads,Coconut — Roxana GreenGirl {A little bit of everything} @ 22:29
Tags: , , , , , , ,

A hint of coconut flavours these spiral-shaped rolls. Serve them warm or cold with butter or/and preserves.

Ingredients

1 sachet / 7 gr dried yeast

1/2 cup lukewarm milk

1/2 cup coconut milk

55 gr / 1/4 cup butter

1 egg

1 sachet vanilla sugar

450 – 500 gr all-purpose flour

50 gr / 1/2 cup shredded coconut

pinch of salt

55 gr / 1/2 cup powdered sugar

1-2 tbsp granulated sugar

Directions

Mix half of the milk with the yeast.

In a medium bowl mix the coconut milk, rest of the milk, egg and melted butter.

and in another bowl 450 gr flour, shredded coconut, powdered sugar, vanilla sugar and salt

Add dry and wet ingredients to yeast-milk mixture and mix well to form a soft dough, add more flour if needed.

Place the dough in a greased bowl, cover and let double in volume.

Divide the dough in 12-16 almost equal pieces.

Take one piece, roll it into a rope and curl it into a spiral

Do the same with the rest. Place them on baking sheets.

Leave around 20 minutes at room temperature. Preheat the oven at 425 F. Sprinkle with the granulated sugar.

Bake them for 12-15 minutes or until golden.

 

 
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