Recipe

  • Chocolate Rice Pudding
    Chocolate Rice Pudding Chocolate Rice Pudding

    Chocolate Rice Pudding

Chocolate Rice Pudding

If hot chocolate is a hug in a mug then chocolate rice pudding is a bear hug in a bowl.

I have gone from detesting rice pud to absolutely adoring it. Maybe because I don’t treat it as a dessert now but a standalone snack. It is filling, warming and comforting. My favourite flavour is simply rice, milk and sugar but this chocolate one is a little weekend indulgence.

Chocolate Rice Pudding
~ serves 6
100g pudding rice
50g caster sugar
1200ml low-fat milk
30g cocoa powder

1. Preheat the oven to 150C (130C Fan). Place the rice and sugar in a buttered ovenproof dish.
2. Mix 100ml of the milk with the cocoa powder until it forms a paste. Gradually mix in the remaining milk.
3. Pour the chocolate milk  over the rice.
4. Cook for 2 hours, stirring occasionally.
5. Serve in individual ramekins with a dollop of strawberry jam.

 

By |February 19th, 2012|Featured, Recipe|2 Comments
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  • Rainbow Sprinkles perfect for truffles
    Kids Chocolate Class with Chocolate Biscuit Truffles Kids Chocolate Class with Chocolate Biscuit Truffles

    Kids Chocolate Class with Chocolate Biscuit Truffles

  • Chocolate Biscuit Truffles by HoneyB
  • Chocolate Biscuit Truffles

Kids Chocolate Class with Chocolate Biscuit Truffles

It is always advisable to have a practice run of a course before giving the real thing. And this is where HoneyB is proving that she is not just a pretty bowl licker. She proved to be my star student on a recent dry run of my Kids Chocolate Classes advising me on coating and bowl sizes for truffle making.

HoneyB was delighted with the brightly coloured sprinkles which she found easier to use than the icing sugar, sweetened cocoa or plain cocoa powder. The Cake Gallery in Ennis have a great variety of sprinkles. We used Shimmering Sugar too (bright pink!) unsuccessfully but I bet it will look da-biz on white icing.

Using this Chocolate Biscuit Truffle recipe, she produced a decent box of truffles and a decent mess. Both outcomes acceptable in my book.

Well Done HoneyB!

 

 

 

By |December 22nd, 2011|Child Friendly, Chocolate Course, Featured, Recipe, Truffles|0 Comments
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  • Alice Medrich's Decadence Cookies
    Alice Medrich’s Shiny Decadence Cookies Alice Medrich’s Shiny Decadence Cookies

    Alice Medrich’s Shiny Decadence Cookies

Alice Medrich’s Shiny Decadence Cookies

It’s that time of the year where we are surrounded by shiny baubles, glittery tinsel and bling bling bling. So here are some cookies to match this glitzy season: Alice Medrich’s Decadence Cookies from Bittersweet.

There’s lots of dark chocolate in this recipe leading to a rich cookie – not for the faint hearted at all. They can be toned down with some sweeter chocolate.

Bittersweet Decadence Cookies
~30 cookies

1/4 cup plain flour
1/4 tsp baking powder
225g dark chocolate
2 tbsp butter (salted)
2 eggs
1/2 cup sugar
1 tsp vanilla extract
2 cups of your favourite nuts like pecans, walnuts, pistachio
175g dark, milk or white chocolate buttons/chunks

1. Preheat your oven to 180C. Line three baking trays with greaseproof paper.
2. Whisk together flour and baking powder in a small bowl.
3. Melt the butter and 225g dark chocolate in a microwave at medium, stirring every 30 secs.
4. Whisk the eggs, sugar and vanilla thoroughly. Stir them into the warm chocolate.
5. Stir in the flour mixture, chocolate and nuts.
6. Scoop rounded tablespoons of the cookie mixture onto the prepared baking trays around  1 1/2″  apart.
7. Bake until dry on top but still gooey in the middle, 12-14 mins.
8. Allow to cool for a few minutes and then transfer to a cooling rack. A fish slice/pancake turner will help you here.
Enjoy!

By |December 22nd, 2011|Books, Featured, Recipe|2 Comments
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Chocolate Course at Sarah Baker Cookery School

Here are are some recipes from my Chocolate Course at Sarah Baker’s Cookery School in Cloughjordan, Co. Tipperary. I was very busy talking and making sure I did not leave out a single fact that I did not take one single photo of the event! For shame :-0

Aztec Inspired Hot Chocolate
~ serves 2

20g sugar
20g cocoa powder
50g dark chocolate
½ tsp cinnamon
¼ tsp nutmeg
Pinch of chilli (to taste)

1. Heat 400ml water, sugar and cocoa powder. Whisk until cocoa powder has dissolved.
2. Add the chocolate and whisk until emulsified.
3. Add the spices and whisk for a few minutes at simmering point.

Cappuccino Truffles
- approx 80 truffles

250ml single cream
20g ground coffee
450 milk chocolate, finely chopped
4 tbsp cocoa powder
2 tsp ground cinnamon

1. Add the cream into a small saucepan, stir in the coffee and bring to a simmer. Take off the heat and leave to sit for 10 minutes.
2. Put the saucepan back on the heat and bring back to simmering.
3. Strain the cream through a sieve over the chocolate and gently stir until the chocolate has melted.
4. Allow the mixture to cool and stand at room temp overnight or 4 hours in the fridge before shaping the truffles. If using the fridge, remove 15 minutes before rolling the truffles.
5. Mix the cocoa powder and cinnamon in a shallow bowl. Scoop a teaspoon of the truffle mixture, shape and roll in cocoa.
6. Store the truffles in an air tight container in the fridge for up to 7 days.

And here is the recipe for Baileys Truffles I mentioned.

Thank you to Sarah and Olivia for helping with the course logistics. It is daunting to go into someone else’s kitchen but they made the transition from Ennis to Cloughjordan seamless.

And a big thank you to all those who travelled from near and far. It was lovely to meet you all and please feel free to contact me with any questions … particularly if you have questions about making those all important Christmas gifts.

Margaret from Oldfarm took lots of photos so I will update this post when she gets a chance to upload them. Now given that Margaret is up t her eyes in orders for their gorgeous Christmas hams, it will not be this side of Christmas.

By |December 11th, 2011|Chocolate Course, Events, Recipe, Truffles|8 Comments
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  • Mint 'After Eight' Brownies
    Mint ‘After Eight’ Brownies Mint ‘After Eight’ Brownies

    Mint ‘After Eight’ Brownies

Mint ‘After Eight’ Brownies

These have to be the best brownies in our house ever! Brownies are a luxury especially when they come with a crispy top and a chewy centre. I am a total fan of Alice Medrich’s Best Cocoa Brownies and these days steer clear of recipes which add lots of chocolate. Why add chocolate when you can get the real hit from cocoa?

I’ve always had a thing for After Eights so adding them into my favourite brownie mix could have only one of two outcomes: heaven or hell. Hallelujah, it was heaven.

You can use your favourite brownie recipe to achieve these minty treats. Proceed by making your brownie batter as per your recipe. Spread half of the batter into your prepared baking tray. Now add a single layer of After Eights (or other mint thins) over it. Then top with the remaining brownie batter – what a sandwich combination! Bake as usual.

I’ll say it before and I’ll say it again, the results are stunning. The mint thins add another dimension to the brownie. When they are still a little warm, it gives an unctuous gooey surprise in the middle of a chewy brownie. When cold, it gives a bite to each chewy morsel.

 

 

 

 

 

 

By |October 23rd, 2011|Cooking, Featured, Recipe|6 Comments
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  • Sachertorte ... or Sixertorte
    Happy Anniversary with Sachertorte Happy Anniversary with Sachertorte

    Happy Anniversary with Sachertorte

  • Giant blackboards make super Welcome boards!
  • A slightly demolished Sachertorte
  • IMG_6115_blog

Happy Anniversary with Sachertorte

Our wedding anniversary was celebrated in great style with a Sachertorte fit for a King and Queen … and, of course, a Princess. I’ve had Sachertorte on my mind some the Great British Bake Off Final.

The Sachertorte recipe comes from the trusty Green & Black’s Unwrapped. A few changes were made; some obvious, some necessary. The original cake has the word ‘Sachertorte’ written in milk chocolate; ours has a ’6′ fashioned from Smarties. The necessary change was the apricot jam; we used lemon jam because I detest apricots (and asparagus and celery … and I wonder where HoneyB gets her finicky food habits!).

The verdict on the cake: HoneyB did not like it – shock horror. It’s a bit of a grown-up cake and finger thin slices are sufficient. 

By |October 19th, 2011|Cafe, Family Times, Featured, Recipe|2 Comments
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  • Berry Buttermilk Muffins
    Berry Buttermilk Muffins Berry Buttermilk Muffins

    Berry Buttermilk Muffins

Berry Buttermilk Muffins

Ah a weekend for me! Well, when I say me, I mean us. A weekend where the three of us can spend the whole day together without Mom having to rush out the door to markets (and in the background there is always ‘I know you have to go but I wish you could stay’ cry).

Sundays tend to be very informal in our house, not a roast beef in sight, but elevenses are always noteworthy. These Berry Buttermilk Muffins from Good Food: 101 Cakes and Bakes  are filling though not as luxurious as these friands from Celia at Fig Jam and Lime Cordial. Since HoneyB was helping, she deemed it very necessary to keep the fruit well away from her muffin mix opting for chocolate instead.

 Berry Buttermilk Muffins
~ 12 muffins
400g plain flour
175g caster sugar
1 tbsp baking powder
1/4 tsp salt
284ml buttermilk
2 eggs, beaten
85g butter, melted
200g fresh/frozen berries

1. Preheat to 200C (180C fan). Prepare 12 hole muffin tray by lining with paper cases.
2. Add all the dry ingredients into a large bowl and combine using a whisk.
3. Combine all the wet ingredients except the fruit and mix into the dry ingredients. Do not overmix.
4. Gently stir in the fruit and generously spoon into the muffin tin.
5. Bake for 25mins until nicely browned on top.
 

By |September 11th, 2011|Child Friendly, Cooking, Featured, Recipe|8 Comments
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  • Chocolate Fridge Cake
    The Perfect Chocolate Fridge Cake The Perfect Chocolate Fridge Cake

    The Perfect Chocolate Fridge Cake

  • IMG_5843_blog
  • HoneyB gets smashing!

The Perfect Chocolate Fridge Cake

So, what is the perfect Chocolate Fridge Cake? Well, it is your favourite chocolate, combined with your favourite biscuits and your favourite fruit/nut assortment.

So, what is my perfect Chocolate Fridge Cake? Well, it’s a combination of his favourite biscuits, HoneyB’s favourite chocolate and a healthy handful of raisins. This recipe is as versatile as they come so change it to suit you or the intended recipient.

And I needn’t tell you how much fun it is to smash the biscuits. Fun for all the family!


Our Chocolate Fridge Cake
200g gingernut biscuits (digestives, rich tea, hob nobs …. )
100g butter
3 tbsp golden syrup
2 tbsp cocoa powder
50g raisins (nuts, ginger, cranberries, cherries, citrus peel, marshmallows … )
100g milk chocolate (dark, white or a combination …)

1. Line a 7″ round cake tin with clingfilm, letting it drape over the edges. This will help to remove the cake from the tin later.
2. Melt the butter and syrup in the microwave.
3. Put the biscuits in a freezer bag and, using a rolling pin, bash into large crumbs.
4. Put the biscuit crumbs, raisins, cocoa in a bowl. Pour over the butter-syrup mixture and stir until well combined.
5. Empty into the cake tin and press down firmly with the back of a wooden spoon or your fingers. Place in the fridge.
6. Melt the chocolate with a small knob of butter in the microwave, medium heat for 30 second intervals.
7. Spread the melted chocolate over the biscuit base and return the tin to the fridge  for around an hour.

By |September 7th, 2011|Cakes, Child Friendly, Family, Featured, Recipe|2 Comments
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  • Monster Buns aka After Eight Buns
    A Happy Green Minty Birthday to You A Happy Green Minty Birthday to You

    A Happy Green Minty Birthday to You

A Happy Green Minty Birthday to You

It’s Birthday time in my house. Himself and myself celebrate our birthdays on the same day. It’s very handy and no one gets forgotten. HoneyB is old enough to be put in charge of party proceedings and has risen to the challenge.  We are having two parties; one for Daddy and another one on Saturday for moi. Nice one!

For Himself, a huge poster, After Eight Buns (from Wholesome Cook), decorated in monster faces just cause Daddy is a boy; green icing cause that’s his favourite color; mint flavour cause she loves mint in any format.

The buns are moist and feel like a grown-up version of the usual fairy cakes. Not that I don’t love fairy cakes but these are a nice change.

 

By |July 27th, 2011|Cakes, Child Friendly, Featured, Recipe|1 Comment
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  • Jam and Chocolate Drop Biscuits
    Jam and Chocolate Drops Jam and Chocolate Drops

    Jam and Chocolate Drops

Jam and Chocolate Drops

I first came across Jam Drops in one of Rachel Allen’s books (not Bake – I have that one!) that I’d borrowed from the library. And foolish me, I returned the book without memorising the recipe. Anyhow, the Delicious Magazine’s recipe seemed very similar expect for the use of custard powder.

This recipe is a true child friendly recipe where they can ‘do stuff’ from beginning to end. HoneyB helped with weighing and mixing but got into her stride at rolling balls of dough and using her fingers to make the jammy indents.

We’ve made these biscuits with strawberry and raspberry jams, lemon curd, nutella and hidden chocolate. Now we just make lemon curd and hidden chocolate drops, the latter being HoneyB’s favourite. Why? It’s fun to make secret caves for hiding buttons and then eating them to find the chocolate treasure :-)

By |April 28th, 2011|Child Friendly, Featured, Rachel Allen, Recipe|4 Comments
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