Food For Thought
Whisk up something delicious!
Microwave Chocolate Cake
1/4c cocoa powder - I use Hershey ( 21 g )
2/3c hot water – DIVIDED (76g)
3/4c plus 2Tb all-purpose flour ( 90g + 2 Tb)
1c granulated sugar (198g)
½ tsp baking soda
¼ tsp baking powder
¼ tsp salt
1/4c plus 2Tb vegetable oil (44g + 2 Tb)
1 large egg
2 tsp vanilla
( This recipe makes 1 x 8" x 1 1/2" layer ) (= 1 x 20cm x 35cm layer)
1 1/4 c unbleached flour
3/8 c ( 6 fl oz) cold water
Immediate Use: Roll the pastry till it is the desired thickness. Bake as directed
To Freeze: Put pastry circle in a freezer bag, exclude as much air as possible and then freeze ( defrost before using.)
( pictured is Apple Cranberry Pie)
6 egg yolks
1/2c fresh lemon juice
3/4c granulated sugar
finely grated rind of 1 large lemon
Whisk the egg yolks and lemon juice together in a non-stick saucepan adding the sugar once the egg yolks and lemon juice are combined. Stir in grated lemon rind.
Cook over a medium heat stirring all the time till the mixture thickens and coats the back of a wooden spoon. Remove from heat.
Cut the butter into 1/2" cubes and add to the hot mixture, stirring till dissolved.
Strain the mixture through a fine sieve into a measuring jug.
Fill hot 1/2 or 1/4 pt canning jars with the lemon mixture, and seal immediately.
Makes approximately 1 1/2 c
Allow the jars to cool, and then store in the fridge. The lemon curd will solidify as the jars cool, and the lids will 'pop' indicating the lid has sealed.
(makes 12 )
3oz semi-sweet chocolate ( 60% cacao or more)
½ c unsalted butter ( room temperature)
1 ¼ c granulated sugar
2 large eggs
1 tsp vanilla extract
½ c sour cream
½ c cold water
1c unbleached flour
½ tsp baking soda
½ tsp baking powder
¼ tsp salt
2 envelopes ( Knox) unflavored gelatin ( 2 tsp per packet)
1 Tb cold water
1c Boing water
2c granulated sugar
1 tsp vanilla
2c semisweet chocolate chips
2 Tb coconut oil ( melted)
Carefully soften chocolate in heatproof bowl in microwave. Stir till melted and smooth . cooll slightly.
Sift flour, salt, baking soda, salt and baking powder together
Beat butter and sugar together till creamy.
Add the eggs and beat well. Add the melted chocolate and vanilla and mix well. Mix in the sour cream
Add the flour mixture and water and blend well.
Line 12 muffin cups with liners and fill each almost to the top with batter ( about 1/3 c)
Preheat oven to 350F and bake cupcakes till tops are firm and a toothpick inserted in the center comes out pretty clean – about 25 minutes.
Cool the cupcakes on a wire rack
Soften gelatin in cold water, then add boiling water and stir till gelatins is dissolved. Put sugar and gelatin mixture in bowl of stand mixer and whisk until soft peaks form
Add vanilla and beat till incorporated and mixture holds its shape
Put into piping bag with ½ inch plain round tip
Swirl marshmallow into a cone on top of each cupcake .
Put in fridge while you make the chocolate shell.
Soften chocolate chips carefully in microwave and stir till completely melted and smooth. Stir in coconut oil
Dip each cupcake - marshmallow first - into the chocolate... shake lightly to remove excess and place on a tray to set. ( Can also be firmed up quickly in the fridge)
Mmm … indulge!!!!