Monday, December 8, 2014

Almond Joy Cupcakes #CupcakeDay

All the joy of coconut and almonds, baked into a dark chocolate cupcake, made easy to assemble by using the muffin method: one bowl of wet ingredients poured into one bowl of dry ingredients. What could be more festive or easier?

Every week on this blog, I celebrate Muffin Monday with a new muffin for you, sometimes sweet and sometimes savory. Muffin Monday is a made up holiday but that doesn’t make it less festive or important because if you can start your week out with something tasty from the oven, it’s going to be a better week automatically, than if you didn’t. This week, I am joining a lovely group of bloggers for another made up holiday: Cupcake Day. After all, what is a cupcake but just a dressed up muffin? That really is the dividing line for me. Muffins can be glazed but never frosted. A big pile of icing is reserved for cupcakes. For my Almond Joy Cupcakes today, I took the middle ground and topped the muffins with one toasted almond, as they do in Almond Joy candy bars, and poured a lovely heaping helping of semi-sweet chocolate ganache over the top, after stuffing the batter and the center with sweetened coconut flakes.

Many thanks to Coleen from The Redhead Baker who spearheaded this fun celebration and handled all the hosting responsibilities!

Ingredients
1 1/2 cups or 190g flour
1/2 cup or 50g ground almonds
3/4 cup or 150g white sugar
1/3 cup or just over 27g unsweetened cocoa powder
2 teaspoons baking powder
1/2 teaspoon salt
2 eggs
3/4 cup + 1 1/2 tablespoons or 200ml coconut milk
1/2 cup or 120ml canola or other light oil
1 teaspoon vanilla extract
3 1/2 oz or 100g semi-sweet chocolate chips
4 3/4 oz or 135g sweetened coconut flakes - divided

For the topping:
1 cup or 240ml whipping cream
8 1/2 oz or 240g semi-sweet chocolate chips
Pinch salt
12 toasted almonds

Method
Preheat your oven to 350°F or 180°C and prepare your 12-cup muffin tin by spraying with non-stick spray or lining it with paper cups.

Combine your flour, ground almonds, sugar, cocoa powder, baking powder and salt in a large mixing bowl.



In another smaller bowl, whisk together your eggs, coconut milk, oil and vanilla extract.


Fold the wet ingredients into the dry ones and stop when it’s still quite dry looking.

Add the chocolate chips for the batter and about half of the coconut. No need to measure, just eyeball. Stir until just mixed.



Spoon half your batter into the 12 cups.



Use your fingers to make balls out of the remaining coconut.



Tuck one in the batter of each cup.

Top the coconut balls with the remaining chocolate batter.



Bake for 20-25 minutes or until an inserted toothpick comes out clean.

Meanwhile you can be making the ganache. Put the cream in a little pot or a microwaveable bowl and heat till just before boiling. Remove from the stove or microwave and pour in the chocolate chips and the pinch of salt and stir until the chocolate is completely melted.

Set aside to cool. It should thicken as it cools but should still stay a pouring consistency. If it thickens too much, rewarm it gently.



When the cupcakes are done, remove them from the oven and allow to cool for a few minutes in the pan and then remove to continue cooling on a wire rack.

When they are completely cooled, dab on a bit of the chocolate ganache and stick one toasted almond on top of each.

Allow to set a little then spoon on more ganache to cover the almond and the cupcake.



Enjoy!



Looking for ways to make this week even better? How about baking one - or many -  of these 26 wonderful cupcakes?



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Wednesday, December 3, 2014

Eggnog Pound Cake with Eggnog Glaze #FoodieExtravaganza

Homemade eggnog adds richness to the tender crumb of this sweet pound cake and eggnog glaze with extra freshly grated nutmeg is the perfect icing on the cake. If you only have the store-bought kind, that would certainly work just as nicely.

The best laid schemes
When I initially signed up to contribute a recipe to this month’s Foodie Extravaganza eggnog themed event, I did it with a certain amount of smugness because I knew I had one Tetra Pak of Borden’s eggnog, still in date, that was left over from last year. So even if the new ones didn’t make it to the Dubai supermarkets in time. I was GOOD to GO.

But to paraphrase the poet, Robert Burns, “the best laid schemes of mice and men often go awry." And I find myself, happily, willingly, extending my annual visit to Kuala Lumpur to help a dear friend and her family through a rough time. Except the Borden’s eggnog has not come in yet here. In fact, the store where I used to buy it when we lived here says they aren’t getting any this year. Say what, Ampang Mini Mart??

Needs Must
So here’s what I did. I made our family's favorite eggnog, my grandmother’s recipe, already posted here, but in a much smaller quantity, and I added in a little vanilla. (I’ll put the ingredient quantities below, for those who want to go all homemade too.) And THEN I baked eggnog pound cake and made eggnog glaze. It’s been a favorite at snack time all week and one piece has even been requested in a lunch box. Score!

Ingredients
For the eggnog:
Follow the general instructions here but use the following ingredient list if you are making your own eggnog, just for this cake. Then allow it to cool before starting the cake.
1 3/4 cups or 415ml whole milk
1 egg
1/3 cup or 75g sugar
1 teaspoon cornstarch
1 teaspoon vanilla extract

The cake recipe has been adapted from this one From Chocolate, Chocolate and More. Joan's makes two loaf-shaped pound cakes.

For the cake batter:
1/2 cup or 115g butter, room temperature
1 cup or 200g sugar
2 eggs
2 cups or 250g flour
2 teaspoons baking powder
1 teaspoon vanilla extract
1/2 teaspoon nutmeg
1/4 teaspoon salt
1 cup or 240ml eggnog

For the glaze:
1 cup or 125g powdered sugar
1/4 teaspoon ground nutmeg
Pinch salt
1-2 tablespoons eggnog

Plus extra nutmeg for sprinkling on top of the glaze, if desired.

Method
Preheat your oven to 350°F or 180°C and prepare your 10-cup Bundt pan by spraying it liberally with non-stick baking spray (the kind with flour in) or by buttering and flouring it.

In the bowl of a mixer, cream your butter and sugar together until they are light yellow and fluffy.

Add in the eggs, one at a time, beating well after each addition.

First egg going in. 


Add in the flour, baking powder, vanilla, salt and nutmeg.

Then pour in all the eggnog.



Beat until well combined. Once the batter is mixed well, turn the mixer up to medium high and beat for 2 minutes.

Pour the batter into your prepared pan. Remember, this is pound cake so it's going to be quite thick.

 Bake for 30-40 minutes or until a wooden skewer stuck in the middle comes out clean.



Let the cake cool in the pan on a wire rack for about 10 minutes and then turn the cake out onto the rack.


While it cools, you can make the glaze. Measure your first three glaze ingredients into a small bowl then add the eggnog a little at a time until you reach your desire consistency.



Spoon the glaze over the cooled cake.

Grate a little more nutmeg on top, if desired. (But I highly recommend it!) Let glaze set up before serving or storing.


Enjoy!






Are you a fan of eggnog? Then this is your season of joy as well as your Foodie Extravaganza month! Many thanks to our great host, Alexis from We Like to Learn As We Go.


Foodie Extravaganza is where we celebrate obscure food holidays or cook and bake together with the same ingredient or theme each month. Posting day is always the first Wednesday. If you would like to participate in the next Foodie Extravaganza, just go to our Facebook page to join. We would love to have you!

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Monday, December 1, 2014

Chocolate Orange Muffins #MuffinMonday


Bitter orange marmalade, cocoa and semi-sweet chocolate chips make a great muffin that will remind the fans of chocolate oranges of their favorite stocking stuffers. 

As we head into December and Christmas draws nearer, my muffin thoughts turn to flavors that are popular at this time of year. Chocolate oranges are a standard seasonal candy in the UK and they are also stocked regularly in Dubai this month. Is orange flavored chocolate popular wherever you live?

Ingredients
1 3/4 cups or 220g flour
1/3 cup or 70g sugar
1/4 cup or 20g dark cocoa powder
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup or 120ml milk
1/3 cup or 80ml canola or other light oil
1/3 cup or 105g orange marmalade
1 egg
1/2 cup or 95g semi chocolate chips

Optional glaze: several teaspoons marmalade

Method
Preheat your oven to 350°F or 180°C.  Prepare your muffin pan by buttering it liberally or lining it with paper muffin cups.

Combine the flour, sugar, cocoa, baking powder salt and in a large mixing bowl.



In another smaller bowl, whisk together the milk, canola, orange marmalade and egg.



Pour the wet ingredients into the dry ones and stir until just mixed through. Some flour should still be showing.



Fold in the chocolate chips.



Divide the mixture between the muffin cups.



Bake in your preheated oven for 20-22 minutes or until a toothpick comes out clean.

Allow the muffins to cool for a few minutes then remove them to a wire rack. Spoon a little marmalade on top while they are still slightly warm, if desired.



Enjoy!



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Sunday, November 30, 2014

Brandy Truffles

Deep, dark and chocolatey, these easy-to-make truffles are spiked with heady brandy and rolled in cocoa. The addition of digestive biscuit crumbs makes them less sticky so they are easier to roll. 

This week my Sunday Supper group is bringing you some great gifts from the kitchen and nothing says Have the Merriest of Christmases like a gift of chocolate and booze! These pretty little truffles have both in spades. Make sure to scroll down to the bottom of my recipe to see all the other great gifts from the kitchen. Many thanks to my friend, Renee from Magnolia Days for hosting this special event.

Ingredients
7oz or 200g semi-sweet chocolate chips
3/4 cup or 175ml whipping cream
5 tablespoons brandy
1 1/4 cups or 100g cocoa powder
 8 3/4 oz or 250g digestive biscuits (Graham crackers can be substituted but since they are drier, you might not need as many.)

To serve or gift: small paper muffin cups

Method
Tip the chocolate chips into a heatproof bowl.  Heat the cream in the microwave or in a pot on the stove until it is just about to boil.

Pour the hot cream over the chocolate and stir until all the chips are melted.



Add in the brandy and stir well.


Pop the mixture in the refrigerator to cool. Set a timer for 20 minutes and stir the mixture when it goes off and put the bowl back in the refrigerator. Keep doing this until the mixture is completely cool.

Meanwhile, put your digestive biscuits in a plastic bag and use a rolling pin to crush them to a fine powder.


When the chocolate/cream mixture is cool, stir in the digestive biscuits a few spoonfuls at a time, until you reach a consistency firm enough to roll into balls and hold their shape. I used all the biscuit crumbs in mine.



Put your cocoa in a bowl and use a teaspoon to scoop out some of the truffle mixture. Roll it between your palms to create a smooth ball and set it in the cocoa. Shake the bowl gently to move the truffle around so it gets coated with the cocoa.



Remove the cocoa-coated truffle from the bowl and place in a small paper muffin cup. Continue rolling and coating until all the truffles are made.

A friend was helping me so she insisted on using gloves.


These are a great gift to take along for a holiday party, especially if arranged on a pretty Christmas plate.


Enjoy!



Do you need inspiration for more gifts from the kitchen? We’ve got you covered!

Beverages
Bread
Appetizers and Snacks
Condiments and Sauces
Savory and Sweet Mixes
Desserts and Sweets

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Posted by at 5:29:00 AM 0 comments
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Wednesday, November 26, 2014

Slow Cooker Beef and Guinness Stew - or Pie

When weather turns chilly, my thoughts turn to my slow cooker and a nice beefy stew with Guinness. Serve the warming bowls of deliciousness as is or top the stew with puff pastry and bake for a beautiful beef and Guinness pie. 

Whenever we are traveling and have the chance to eat a pub lunch, my husband almost invariably orders the beef and Guinness pie, if there is one on the menu. He loves the filling and the flaky puff pastry top. When decent pub grub is not available, I make my own. For stew beef to become tender, slow cooking is the way to go, so I like to use my crockpot to make the filling. After browning the meat, everything goes in the pot and I can get on with other projects like baking his favorite apple rhubarb strawberry pie. Pie for dinner and pie for dessert and he’s a happy man.

Ingredients
For the stew:
5 slices streaky smoked bacon
2 lbs or 950g braising or stew meat
1.1 lb or 500g marrow bones (optional)
1 1/2 tablespoons or 15g flour
1⁄2 teaspoon salt
1⁄4 teaspoon freshly ground pepper
1 large onion (about 7 oz or 200g)
1 large carrot (about 5 1/2 oz or 155g)
1 large parsnip (about 5 1/2 oz or 155g)
1 can (14 oz or 400g) chopped tomatoes with their juice
1 can (12 oz or 355 ml) Guinness stout
2 sprigs fresh thyme
1 bay leaf
Salt
Freshly ground pepper

For the pie:
1 sheet puff pastry (8 oz or 230g)

Method
Cut your meat into bite-sized pieces, removing any gristle you can see.



Lay it out in a single layer on your cutting board and season it with sea salt and freshly ground black pepper. Sprinkle it with the tablespoon and a half of plain flour and toss it around with your clean hands until well mixed.



Peel and cut the parsnip and carrot into pieces. Cover the parsnip with water in a small bowl until ready to use, to stop it from turning brown. Chop your onion roughly.



Cut the bacon into small pieces and fry until crispy in a non-stick pan. Remove the crispy bits from the rendered bacon fat and set aside.



Fry the meat in the bacon fat until browned on all sides, in two or three lots so that the pan doesn’t get crowded.

If you put too many pieces in at once, it will just steam instead of browning. As the batches get browned, remove them to a bowl.



Now you are ready to put everything in the slow cooker.

Start with the meat, then add the onion, parsnip and carrot. Top with the bacon, thyme and bay leaf. Pour the canned tomatoes in and then the can of Guinness.



Tuck the marrow bones down into the vegetables, if using.



Cook on high for three to four hours or until the beef is tender. Check the seasoning and add more salt and pepper to taste.

This can be served exactly as is or it can be baked as pie topped with puff pastry.

If you cooked your stew with the optional marrow bones, these can be put under the broiler or grill in the oven to brown. They are lovely served as an appetizer with toast on which to spread the marrow.

To make the pie, preheat your oven to 400°F or 200°C.

Spoon your beef and Guinness stew into a baking pan and allow it to cool a little while your oven preheats. I like to use a small pan that holds the beef and vegetables with a good amount of the broth that is created while the stew slow cooks. Then I thicken the rest of the broth with a little flour and serve it as extra gravy with the pie.



Slice the outside edges off of your puff pastry sheet and cut a few slits in the middle.



When your oven is up to temperature, cover the filled baking pan with your puff pastry. Fold the sides up so they don't hang over the edges. Press down all around the edges to seal the crust to the pan. You can use the trimmed pieces to decorate the top, if you want.



Pop it in the oven and bake for 20-25 minutes or until the puff pastry is golden.



To serve, cut a piece of the puff pastry off the top and fold it back. Scoop the stew into your bowl and top with the puff pastry.



Enjoy!


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