Saturday, 22 September 2012
Sunday, 16 September 2012
Better Half Cookies
Half Coated Shortbread-like Cookies!
These are very crumbly, very buttery, and very moreish!
Ingredients:
250g Softened Butter
140g Sugar
1tsp Vanilla extract
1 Egg yolk
300g Plain Flour
200g Melted Dark Chocolate
Method-
Cream the butter and sugar together until light and fluffy
Add the vanilla and the egg yolk and mix well
Sift the flour and mix again.
Using your hands gather the dough into a ball, wrap in clingfilm and chill for an hour
Cut the ball into managable sized pieces and roll out onto well floured greaseproof paper (this makes it easier to lift the shapes up. They will try to stick to the surface!!)
Roll out to slightly thicker than a pound coin.
Cut out shapes, and place onto a greased and lined baking tray.
Bake at 180oC for 15 minutes, or until golden brown.
Leave to set for 5 minutes on the baking tray before removing and allowing to cool on a wire wrack.
When cool, hold the biscuit over the bowl of chocolate and spoon the melted chocolate over one half of each heart, placing back onto a tray lined with greaseproof paper until set. (or a cake tin... what ever you have to hand!)
These are very crumbly, very buttery, and very moreish!
Ingredients:
250g Softened Butter
140g Sugar
1tsp Vanilla extract
1 Egg yolk
300g Plain Flour
200g Melted Dark Chocolate
Method-
Cream the butter and sugar together until light and fluffy
Add the vanilla and the egg yolk and mix well
Sift the flour and mix again.
Using your hands gather the dough into a ball, wrap in clingfilm and chill for an hour
Cut the ball into managable sized pieces and roll out onto well floured greaseproof paper (this makes it easier to lift the shapes up. They will try to stick to the surface!!)
Roll out to slightly thicker than a pound coin.
Cut out shapes, and place onto a greased and lined baking tray.
Bake at 180oC for 15 minutes, or until golden brown.
Leave to set for 5 minutes on the baking tray before removing and allowing to cool on a wire wrack.
When cool, hold the biscuit over the bowl of chocolate and spoon the melted chocolate over one half of each heart, placing back onto a tray lined with greaseproof paper until set. (or a cake tin... what ever you have to hand!)
Saturday, 15 September 2012
Sunday Sweet: Chocolate Orange Hearts
A variation on another theme!
Heart shaped truffles!
Ingredients:
200g chopped dark chocolate
30g butter
60ml single cream
1tsp orange essence
-Place the chopped chocolate into a heat proof bowl
-Melt the butter into the cream, in a saucepan over a hob, and heat until *just* boiling
-Add the orange essence to the hot mix and stir
-Pour the hot cream mix over the chocolate
-Let the cream begin to melt the chocolate before stirring thoroughly until nice and glossy
-Pour the mix into chocolate moulds (or a pretty looking ice cube tray)
-Level the mix with a pallet knife
-Leave to set in the fridge
-Turn out from the mould and put in pretty little cases!
Stalk-Eye for a Saturday!
Ok, so normal service hasn't been resumed, I'm far too lazy!
So here's yet more Jeremy.
And if I ever gret round to it, this week there will be more cookies, chocolate cake, truffles and fudge!
So here's yet more Jeremy.
And if I ever gret round to it, this week there will be more cookies, chocolate cake, truffles and fudge!
Saturday, 8 September 2012
Stalk-Eye for a Saturday!
Normal service has been resumed now I'm back from my holiday...
And of course normal is stalking Jeremy Renner. Who is quite, quite, lovely. Even if he does love the shiny trousers...
from go fug yourself.
And of course normal is stalking Jeremy Renner. Who is quite, quite, lovely. Even if he does love the shiny trousers...
from go fug yourself.
Sunday, 19 August 2012
Sunday's Sweets - Jazzies
I've been working through my sprinkles collection. I seem to be hoarding them somewhat...
So today I decided to make some jazzies. These are ever so simple, and really cheap to make (if you use cheap chocolate, obviously!)
Break up the chocolate and place in dish on top of a bowl of boiled water. Leave the chocolate to melt for about 8-10 minutes.
Stir the chocolate well to make sure it's smooth and runny.
Take half teaspoons of the melted chocolate and drizzle onto a baking tray lined with parchment.
Using the back of a metal spoon gently smooth out the chocolate into a circle about the size of a pound coin
Scatter the sprinkles over the chocolate
Refrigerate for 15 minutes
Easy-peasy!
This made about 30 sweets of this size.
Make them bigger and thicker, and put a lolly stick on them while they're still melted and make chocolate lolly pops.
Melt chocolate into a shaped mould and sprinkle them for fancy looking sweets.
And if you're a purist, and want proper jazzies, uses hundreds and thousands (they're easier to sprinkle as well!)
So today I decided to make some jazzies. These are ever so simple, and really cheap to make (if you use cheap chocolate, obviously!)
- 100g bar value chocolate
- 20g (more or less) of sprinkles
Break up the chocolate and place in dish on top of a bowl of boiled water. Leave the chocolate to melt for about 8-10 minutes.
Stir the chocolate well to make sure it's smooth and runny.
Take half teaspoons of the melted chocolate and drizzle onto a baking tray lined with parchment.
Using the back of a metal spoon gently smooth out the chocolate into a circle about the size of a pound coin
Scatter the sprinkles over the chocolate
Refrigerate for 15 minutes
Easy-peasy!
This made about 30 sweets of this size.
Make them bigger and thicker, and put a lolly stick on them while they're still melted and make chocolate lolly pops.
Melt chocolate into a shaped mould and sprinkle them for fancy looking sweets.
And if you're a purist, and want proper jazzies, uses hundreds and thousands (they're easier to sprinkle as well!)
Saturday, 18 August 2012
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