วันอังคารที่ 12 มกราคม พ.ศ. 2553
50g caster sugar
110g soft brown sugar
few drops of vanilla extract
1 egg (beaten)
170g chocolate chips of your choice
155g plain flour
pinch of baking powder
1. Preheat the oven to 185 C (170 C for fan assisted ovens) and line a baking tray with greaseproof paper.
2. Cream the butter and sugars together until light and fluffy.
3. Add the beaten egg and vanilla to the mixture and mix well.
4. Next add the chocolate chips and mix together to ensure they are well distributed. Most people add them last, although i find if you add them at this stage you don't end up with big clumps of chocolate chips in random places of the cookie!
5. Mix the flour and baking powder together, and add a little at a time to the mixture, until a soft dough is formed. You should be able to mould the dough into shapes without it being too sticky, if it is sticky, add a tablespoon of flour each time to get it the right consistency.
6. Roll an amount into a ball about the size of a walnut and softly press down onto the baking sheet. Don't place cookies too close together as they do spread and you don't want them sticking together!
7. Cook for about 10 - 12 minutes, you really don't need that much longer otherwise they will burn. When you take them out of the oven, they will still be quite soft, leave for a while on the tray until they start to harden, then move to a cooling rack.
วันพุธที่ 11 พฤศจิกายน พ.ศ. 2552
Do not be alarmed by the amount of cream in this recipe – it is naughty but necessary, and replaces butter to make a moist dark cake, topped with a bitter – sweet sticky marmalade topping.
115 g / 7 oz / 1 cup plain chocolate, broken into squares
200 g / 7 oz / 1 cup caster sugar
175 ml / 6 fl oz / ¾ cup soured cream
200 g / 7 oz / 1 ¾ cups self-raising flour
For The Filling and Glaze
175 g / 6 oz / 2/3 cup bitter orange marmalade
115 g / 4 oz plain chocolate, broken into squares
60 ml / 4 tbsp soured cream shredded orange rind, to decorate (optional)
1. Preheat the oven to 180 C / 350 F / Gas 4. Lightly grease a 900 g / 2 lb loaf tin and line it with non-stick baking paper. Melt the chocolate in a heatproof bowl over hot water.
2. Combine the eggs and sugar in a separate bowl. Using a hand-held electric mixer, whisk the mixture until it is thick and creamy, then stir in the soured cream and chocolate. Fold in the self-raising flour evenly.
3. Scrape the mixture into the prepared tin and bake for about 1 hour, or until well risen and firm to the touch. Cool for a few minutes in the tin, then turn out on to a wire rack and leave to cool completely.
4. Make the filling. Spoon two thirds of the marmalade into a small saucepan and melt over a gentle heat. Melt the chocolate and stir it into the marmalade with the soured cream.
5. Slice the cake across into three layers and sandwich back together with about half the marmalade filling. Spread the rest over the top of the cake and leave to set. Spoon the remaining marmalade over the cake and decorate with shredded orange rind, if using.
Ginger adds a flicker of fire to this delectable uncooked cake. Keep one in the fridge for midnight feasts and other late-night treats.
วันศุกร์ที่ 6 พฤศจิกายน พ.ศ. 2552
This cake cannot be tested with a cake tester because the peanut butter remains soft in the centre. Rely on the fingertip method: the cake should spring back when touched after 50-60 minutes.
115 g / 4 oz plain chocolate, chopped
225 g / 8 oz / 1cup unsalted butter, softened
225 g / 8 oz / 1 cup smooth or chunky peanut butter
200 g / 7 oz / 1 cup granulated sugar
225 g / 8 oz / 1 cup (packed) light brown sugar
275 g / 10 oz / 2 ½ cups plain flour
10 ml / 2 tsp baking powder
2.5 ml / ½ tsp salt
120 ml / 4 fl oz / ½ cup milk
50 g / 2 oz / 1/3 cup chocolate chips
For The Chocolate Peanut Butter Glaze
25 g / 1 oz / 2 tbsp butter, cut up
25 g / 1 oz / 2 tbsp smooth peanut butter
45 ml / 3 tbsp golden syrup
5 ml / 1 tsp vanilla essence
175 g / 6 oz plain chocolate, broken into pieces
15 ml / 1 tbsp water
1. Preheat the oven to 180 C / 350 F / Gas 4. Generously grease and flour a 3 litre / 5 pint / 12 cup tube or ring mould. Melt the chocolate in the top of a double boiler over a very low heat.
2. Put the butter, peanut butter and sugars into a large mixing bowl. Beat with an electric mixer, scraping the side of the bowl occasionally, for about 3-5 minutes, until light and creamy. Add the eggs, one at a time, beating well after each addition.
3. Stir the flour, baking powder and salt in a medium bowl. Add to the butter mixture alternately with the milk until just blended.
4. Pour half the batter into another bowl. Stir the melted chocolate into one half of the batter until blended. Stir the chocolate chips into the other half of the batter.
5. Using a large spoon, drop alternate spoonfuls of each batter into the tim. Pull a knife through to create a marbled effect; do not let the knife touch the tin or over-mix. Bake for 50-60 minutes. Cool in the tin on a wire rack for 10 minutes, then unmould on to the rack.
6. Prepare the glaze. Combine all the ingredients in a small saucepan. Melt over a low heat, stirring continuously, until well blended and smooth. Coll for 5 minutes. When slightly thickened, drizzle it to run down the side
วันพฤหัสบดีที่ 5 พฤศจิกายน พ.ศ. 2552
Roots of ancient Mesoamerican chocolate.
We tend to think that was created during the modernization of chocolate candy. However, in fact, many people in Central America back to the chocolate as a drink of bitter chocolate drink dates back to ancient peoples. These people, as well as chocolate, food and love, played an important role in their social and religious life, too.
Ancient Maya civilization grew cacao, made the drink.
The first person who will reveal the secrets that Bean Maya period (250 〜 900 Series CE [AD]) were found to know. Maya in Mesoamerica, their ancestors, make a tree in the forest to be harvested in their own backyard, where fermented and grew up in a paste of ground seeds toast. Water, pepper, corn and other ingredients, and this paste after mixing, a sparkling, spicy chocolate drink.
The Aztecs adopted cacao.
Since 1400, the Aztec empire dominated much of Mesoamerica. Many people in Maya, cocoa, cocoa beans, paying taxes has many citizens - the need for trade as the money of the Aztecs. As the Maya past, Aztecs and liquor flavored with spices, sugar, agricultural products, the ancient Mesoamerican chocolate that is consumed can be found.
It was an important part of life in Maya and Aztecs.
By 1400, the Aztec empire dominated a sizeable segment of Mesoamerica. The Aztecs traded with Maya and other peoples for cacao and often required that citizens and conquered peoples pay their tribute in cacao seeds—a form of Aztec money. Many people in Classic Period Maya society could drink chocolate at least on occasion, although it was a particularly favored beverage for royalty. But in Aztec society, primarily rulers, priests, decorated soldiers, and honored merchants could partake of this sacred brew.Chocolate also played a special role in both Maya and Aztec royal and religious events. Priests presented cacao seeds as offerings to the gods and served chocolate drinks during sacred ceremonies.
This hot cocoa is rich and chocolaty without the overly sweet taste of some packaged mixes. We give it a luxurious Frother with a whisk or blender - or use a cappuccino frother if you have one.
วันอังคารที่ 3 พฤศจิกายน พ.ศ. 2552
Great homemade southern candy is everybody's favorite. Well, at least everybody's favorite while they are eating it! There are some candies that remain southern specialties, as well as some we just like to claim. No matter where you live, homemade candy is a delicious treat.
Chocolate candy is one of our great southern homemade treats. You can smell it cooking in the pot before you walk into the house. The kitchen is warm and the bubbling candy, stirred lovingly by its cook, conjures up Norman Rockwell images. So without further ado, here, for your dining pleasure, (drumroll, please) is the best chocolate candy recipe of all time:
3 cups of sugar
1/2 cup of cocoa
1 1/2 cups of milk
one stick of butter
1 teaspoon vanilla
Combine dry ingredients. Gradually add milk until well blended. Cook over medium-high heat until the candy reaches the soft ball stage. Remove from heat, add butter and vanilla, and stir until your arm drops off or until the candy stiffens whichever comes first. If you wish to add a half cup of pecans, add them in before the candy gets too firm. Pour the candy onto a well-buttered platter and you're done with chocolate candy making. Try to wait for it to harden before you eat it.
A few candy making tips:
Don't even try to make candy on rainy days. High humidity will not allow the candy to harden, and while it may still taste great, sticky candy is no fun to eat. You might still eat that chocolate candy with a spoon, but we don't recommend it.
Make sure to use heavier, good quality cooking vessels. Cheap pots don't heat evenly, so your results will likely be inconsistent. Copper bottom pots are particularly good.
Cook candy at the right heat. As long as you are stirring the praline mixture (or chocolate fudge or candy), you can keep the temperature up pretty high. Once the candy starts to bubble you should reduce the heat to medium and let it cook a bit, but you will still need to stir frequently.
Use a candy thermometer to help you decide whether or not the candy is ready to take off the heat, at least until you have cooked the recipe enough times to be really comfortable with it.
Cook up a double recipe this weekend. Make it a special treat that becomes a tradition in your home.
There are way too many sweet treats and ideas for one short article, so if your mouth is watering, head on over to:http://our-favorite-southern-candy.com
You'll find more recipes and suggestions and plenty of tasty treats and gift ideas
Article Source: http://EzineArticles.com/?expert=Beth_Haley