chocolate bars and pops
On this side of the world, my favorite chocolates and candies can be bought from a lone shop – at the United Nations Commissary. I’m talking about certain american products; those are not readily available in our local groceries. I would ask a friend then, who works at the UN to buy me some…thank goodness, she has always been kind. If only I could I would buy wholesale candy and chocolate sales like those at http://www.bwcliffordcandy.com, though we have awesome chocolates around, I still crave for Hersheys kisses and my all-time favorite Cadbury topdeck…two of the brands the website distributes.
Speaking of cravings, yes I was craving for hershey’s frosting that’s ready in a bottle to smudge on cakes. It has been very seldom now that I bake. The kids were on vacation and it means that I actually have more time in my hands to bake but instead we’ve been out and about in the sun. That includes eating out as well. While at Starbucks, my youngest got fascinated with cake pops he kept asking me to make some. Since they’re quite pricey there I took it as a challenge and somewhat a good chance to bond with them. I got some time off yesterday so I made some. Here’s a fun recipe that you can do with the kids at home.
What you need:
Chocolate for coating
1. Bake your favorite chocolate cake or buy a ready-made cake. Even your choice of cupcake would do, not limited to chocolate. Make sure to let the cake cool down if you chose to bake one.
2. Break down the cake into fine crumbs into a bowl with either spoon or hand. This is what my kids enjoyed doing.
3. Take your frosting and add a small amount into the bowl of crumbled cake. You have to make this mixture just moist enough to make them sticky but not gooey. As each cake and frosting are different, you need to make this according to preference.
4. When you get the consistency you like, scoop out a little of the mixture into balls. Arranged the balls in a tray with parchment paper and refrigerate for at least 10 minutes.
5. While waiting, melt chocolate for coating on double broiler. This could be any chocolate but those used for chocolate fondue would be best.
6. Take out the chocolate balls from the fridge. Let the melted chocolate cool down a bit. Dip a lollipop stick on frosting (to make it sticky) and insert, just halfway through a ball. Do this for all the balls.
7. Dip each ball onto melted chocolate and coat them fully. If you have something to let them stand up to, the better, you can use a piece of styrofoam block for that.
8. Decorate the cake pops with candy sprinkles or with melted white chocolate placed in a frosting bag.
9. Refrigate the cake pops once again before serving.
Needs practice shaping and a longer stick. ^_^
We first got to savor a slice of Oreo Cake from a cafê that daughter and I frequent. We really liked it, even my older son who is very particular with cakes liked it too…When we visited mom-in-law at my brother-in-law’s place my son saw a box of ready-to-make Oreo Cookie cake. The idea is to make a cake that resembles an Oreo cookie…white filling – ‘cream’ or ‘creme’, sandwiched between two circular chocolate or golden cookie pieces, here that would be layers of chocolate cookie crust.
This cake is very simple I believe the packaged ingredients are the same with the original recipe. I saw that most have the same ingredients but this one is something I’ll try.
1 (20 ounce) package oreo cookies
1/2 cup melted butter
250 grams cream cheese (Philadelphia)
250grams Mascarpone cheese
150 grams confectioners sugar, sifted
1 teaspoon pure vanilla extract
360 ml cold heavy whipping cream
1. Crush cookies, leave some as bite size pieces or reserve some of the crushed cookies for the top. Combine melted butter and crushed cookies. Press the mixture into 9×13 pan. Leave in freezer for 5 minutes.
2. Beat half of cream cheese and half mascarpone in a bowl, pour half of sugar and mix in remaining cream cheese and mascarpone.
3. Include vanilla extract and slowly put in whipping cream, mix until smooth and thick.
4. Spread the cream cheese mixture evenly on crust and top with remaining crushed cookies or if you prefer bite size pieces, top the cream cheese with those. Put in the fridge for an hour or two.
Carefully remove from pan, slice and serve. Voila, a giant oreo cookie and one happy lil’ kid…
Winter is getting the better of us. We’re becoming much like squirrels…we only get out of the house when need be. That is to go to school and buy food. That is why I am so thankful for the corner shop that sells vegetables and fruits in bulk, they also have meat that I can get for less – well, compared to grocery prices. Most importantly, eggs in abundance. I can get 30 eggs for 4euro whereas 10 eggs at the grocery shops cost 2euro already. The eggs are important for hubby and I, building up muscles from protein, for the macarons that we so love to make and for the cupcakes…for the same reason as the macarons.
There are a number of red velvet cake and cupcake recipes around but I wouldn’t go test each of them as they did here. Though I got to be thankful I know now which recipe I should follow next. These cuppies were made some months ago, unearthed from archives and posted oh so late. ^_^ I anyway hope you enjoy these eye candies. This is from one of my favorite bakers, Stephanie Jaworksi of Joy of Baking.
Food Friday, Yummy Sunday
One of the best way to bond with kids is baking, it’s an enjoyable activity for my kids, at least. They love to put tins, crack eggs, measure the ingredients, mix the batter, watch them in the oven as they “grow.” But I think the most they’d like to do is to frost and put those sprinkles.
I’ve bought some edible pearls and colorful sprinkles. We’d be baking again today.
What make cupcakes more special? This…frosting that’s smooth, melt-in-your-mouth that you’ll be having seconds…and thirds…and fourths.
Make sure that the cream cheese and Mascarpone are in room temperature before mixing them in.
250 grams cream cheese
250 grams Mascarpone cheese
115 grams confectioners sugar, sifted
1 teaspoon pure vanilla extract
360 ml cold heavy whipping cream
1, In your bowl beat the cream cheese and mascarpone cheese with an electric mixer, or with a hand mixer until smooth.
2.Add the vanilla and confectioners sugar, continue beating until smooth.
3. Slowly add the heavy cream and whip until the frosting is thick enough to spread.
Note: You can add more sugar or more cream to achieve the consistency you want.
4. Top your cupcakes by spreading the frosting or put them in an icing bag and pipe your cupcakes using your favorite nozzle to create attractive designs.
Early morning yummy smell. That’s what woke up the kids on a Saturday morning. The weather hasn’t been so cooperative – summer at 14 degrees? It’s not really that bad…I’m not really a summer person. I enjoy 18-22° more than sunny 30° or up. I’d prefer that too over rainy days and especially when I’m staying at home finishing translation jobs.
So along with the rainy and cool atmosphere I baked these yummy breakfast treats. Normally they’d prefer doughnuts, croissants and semmels but they wouldn’t say no to cupcakes either.
My youngest loves choco bits on top of his so I made these with especially loads of them. He’s been allergic to cow’s milk as a baby so he grew up having soya milk…since he turned five the doctor gave a go for cow’s milk which he loves so he would often request some. That mug, by the way, was one he designed at the kindergarten.
For the recipe, I’m still using my old recipe and here..I’m reposting it.
1 1/4 cups all-purpose flour
1 1/2 cups self-rising flour
1 cup unsalted butter, softened
2 cups confectioner’s sugar, sifted
4 large eggs, set at room temperature
1 cup milk (you can substitute buttermilk)
1 teaspoon vanilla extract
semisweet chocolate chips
Note: If you don’t have self-rising flour you can make them at home. For each cup of all-purpose flour, you need to add 1 1/2 teaspoons of baking powder and 1/2 teaspoon of salt.
1. Preheat oven to or 390°F or 200°C. Line your muffin tins with cupcake papers, about 24.
2. In a bowl put in the flours, stir to combine and set aside.
3. In your mixing bowl, mix the butter with electric mixer on medium speed until smooth and creamy.
4. Add sugar gradually and beat until fluffy.
5. Add the eggs one at a time, beating well after each addition.
6. Add the dry ingredients in three parts, alternating milk or buttermilk and vanilla.
7. With each addition, beat until the ingredients are incorporated but do not overmix.
8. Spoon the batter into the cupcake papers, filling about 3/4 full. Drop in a teaspoonful of chocolate chips to each before putting them in the oven.
9. Bake in a 350°F or 180°C oven for 20-25 minutes or until a toothpick/cake tester inserted in center comes out clean.
10. Cool the cupcakes in the tin for 15 minutes.
11. Remove cakes from the tins and put on a wire rack before icing.
12. Ice with your favorite frosting/icing or serve as is.
Preparation Time: 30 mins
Cooking: 20-25 mins
Total Time: 55 mins