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Archive for January 2009

This months challenge is brought to us by Karen of Bake My Day and Zorra of 1x umruehren bitte aka Kochtopf. They have choosen Tuiles from The Chocolate Book by Angelique Schmeink and Nougatine and Chocolate Tuiles from Michel Roux.

Having had such a hectic December, i missed out on the December challenge which was a French Yule Log. I must admit, the initial shock of an 18 page recipe didn’t help but i really was far too busy to complete it. Now that the silly season is over, i am finally finding some time for baking again and just in time to complete January’s challenge.

After such a heavy challenge in December (not that i would know seeing as i didn’t complete it) the lovely people at Daring Bakers decided to go for something light which was totally fine by me. I welcome anything that tastes good but doesn’t make you feel fat and bloated!

Before this challenge, i had never heard of Tuiles before. In case you’re wondering, Tuiles are thin, crisp almond cookies that are gently molded over a rolling pin or arched while they are still warm. Once set, their shape resembles the curved French roofing tiles for which they are named. 

I was going to make cones for my challenge and fill it with ice-cream (perfect for the 40 degree weather we’ve been having lately) but i decided to make fortune cookies instead in honour of Chinese New Year.

Before making them i thought they would be tricky but they were really so easy and tasted pretty much like the ones you would buy – honest!

 

Fortune Cookies

Fortune Cookies

Fortune Cookies

 

  • 1/4 cup of softened butter (not melted)
  • 1/2 cup icing sugar
  • a dash of vanilla extract
  • 2 large egg whites (slightly whisked with a fork)
  • 1/4 cup plain flour

 

Method

Pre-heat oven to 180c

Using a hand whisk or a stand mixer fitted with the paddle, cream the butter, sugar and vanilla extract on low speed to a paste. Keep stirring while adding the egg whites. Continue to add the flour in small batches and stir to achieve a homogeneous and smooth batter/paste (be careful not to overmix).

Cover the bowl with a plastic wrap and refridgerate for 30 minutes

Line a tray with baking paper and using a 7cm round cookie cutter, place some batter to form a round, even circle. Make sure you allow enough space between each cookie

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Bake the cookies until the edges are golden (about 10-12 minutes) keeping a close eye on them. Once edges have browned, remove the cookies from the oven and flip with a spatula

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Place a fortune in the middle of the cookie and fold the cookie in half (be careful as they are hot! you kinda need to work fast and it would really help if you had abestos hands like me 😛 )

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Using a muffin tin, bend the cookie in half in the middle and keep the cookie in the tin to keep its shape

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Allow the cookies to cool before storing in an airtight container.

 

Fortune Cookies

Fortune Cookies

This months challenge is brought to us by Karen of Bake My Day and Zorra of 1x umruehren bitte aka Kochtopf. They have choosen Tuiles from The Chocolate Book by Angelique Schmeink and Nougatine and Chocolate Tuiles from Michel Roux.

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A different take on the normal rocky road, this recipe features biscuits which gives it the crunch. A great and quick dessert if you don’t feel like baking.

 

Nigella's Rocky Road Crunch Bars

Nigella's Rocky Road Crunch Bars

 

 

Nigella’s Rocky Road Crunch Bars

  • 125 grams butter (softened)
  • 300 grams best quality dark chocolate (broken into pieces)
  • 3 tablespoons golden syrup
  • 200 grams biscuits (i used Oreo’s)
  • 100 grams mini marshmallows
  • 2 teaspoons icing sugar (for dusting)

Method

  1. Melt the butter, chocolate and golden syrup in a heavy-based saucepan
  2. Scoop out about 125ml of this melted mixture and put to one side
  3. Put the biscuits into a freezer bag and bash them with a rolling pin (you are aiming for both pieces and crumbs)
  4. Fold the biscuit pieces and crumbs into the melted chocolate mixture in the saucepan, and then add the marshmallows
  5. Tip onto a tray (24cm) and flatten as best as you can with a spatula
  6. Pour the reserved chocolate mixture over the marshmallow mixture and smooth the top
  7. Refridgerate for about 2 hours or overnight
  8. Cut into fingers and dust with icing sugar

This recipe was adapted from Nigella’s website

First and foremost, i would like to apologise for my lack of posts. Over the Christmas holidays i just wanted to do NOTHING which is exactly what i did. It was a great two weeks off and i’m feeling refreshed (or should i say lazy!). Only now am i just getting back into the swing of things and of course i have to start 2009 with a chocolate recipe. If you love cheesecake and brownies then you’ll love this. Easy and quick to make and so yummy.  

 

Chocolate Cheesecake Brownie

Chocolate Cheesecake Brownie

Chocolate Cheesecake Brownie

Brownie

  • 185 grams (6 1/2 oz) butter (melted)
  • 1/4 cup (30 g/1 oz) cocoa powder (sifted)
  • 1 cup (220 g/7 3/4 oz) caster sugar
  • 2 eggs
  • 1 cup (150 g/5 1/4 oz) plain flour (sifted)

Cheesecake

  • 285 grams (10 oz) cream cheese (softened and chopped)
  • 4 1/2 tablespoons caster sugar
  • 2 eggs

Method

  1. Pre-heat the oven to 160C (320 F)
  2. Place the butter, cocoa, sugar, eggs and flour in a bowl and mix well until smooth
  3. Spoon into a 20cm (8 in) square slice tin lined with non-stick baking paper
  4. To make the cheesecake, process the cream cheese, sugar and eggs in a food processor until smooth
  5. Place large spoonfuls of the cheesecake mixture on top of the chocolate mixture (swirl with a butter knife if you would like to make a marble effect)
  6. Bake for 45-50 minutes or until set
  7. Cook in the tin

This chocolate cheesecake brownie is a recipe from Donna Hay’s Chocolate book. It was a Christmas gift to myself 🙂