Black and White Strawberries
Ingredients
- 15 large strawberries, washed and air-dried
- 1 cup good quality dark chocolate chips
- 1 cup good quality white chocolate chips
- 1 teaspoon coconut oil
- Sprinkles
Directions
- 1 Place 1/2 cup of white chocolate chips and 1/2 teaspoon of coconut oil in a small, microwaveable container (try a 1/2 cup sized reuseable plastic container.)
- 2 Microwave the chips for 30 seconds, remove and stir. Return to the microwave for an additional 20-30 seconds, zap then stir until smooth.
- 3 Dip clean, dry strawberries into the chocolate at an angle, so one half of the strawberry is coated with white chocolate. Transfer strawberries to a large piece of parchment paper. Allow chocolate to harden.
- 4 Place 1/2 cup of dark chocolate chips and 1/2 teaspoon of coconut oil in a small, microwaveable container (try a 1/2 cup sized reuseable plastic container.)
- 5 Microwave the chips for 30 seconds, remove and stir. Return to the microwave for an additional 20-30 seconds, zap then stir until smooth.
- 6 Dip the other half strawberries in the dark chocolate at a diagonal. Allow any excess chocolate to drizzle off before transferring strawberries to parchment.
- 7 Sprinkle dark chocolate side of strawberries with sprinkles. Allow to harden completely before serving. Serve immediately, or store in the fridge for up to 12 hours, if needed.
- 8 Repeat the above process with the second half of the chocolate chips and coconut oil. Working in small batches is the best way to have perfect strawberries!
Marshmallow Treats
Ingredients
- 1/4 cup butter
- 1 10 - ounce package tiny marshmallows
- 1 13 - ounce jar marshmallow creme
- 2 teaspoons vanilla
- 1/4 teaspoon salt
- 7 cups crisp rice cereal
Directions
- Line a 13x9x2-inch baking pan with foil, extending the foil over edges of pan. Lightly butter foil; set pan aside.
- In a 6- to 8-quart heavy Dutch oven melt the 1/4 cup butter over low heat. Stir in marshmallows. Cook and stir until marshmallows are melted and smooth. Stir in marshmallow creme, vanilla, and salt until combined. Remove from heat. Add cereal to marshmallow mixture, stirring gently to coat.
- Transfer cereal mixture to the prepared baking pan. Using a buttered spatula or buttered waxed paper, press mixture firmly and evenly into pan. Let stand until set
- Using the edges of the foil, lift uncut bars out of pan. Using a buttered long knife, cut into bars.
Molten Chocolate Lava Cakes
Ingredients
- 2 tablespoons butter
- 8 ounces bittersweet chocolate, coarsely chopped
- 3/4 cup butter
- 3 eggs
- 3 egg yolks
- 1/3 cup granulated sugar
- 1 teaspoon vanilla
- 1 tablespoon all-purpose flour
- Powdered sugar
Directions
- Using the 2 tablespoons butter, grease six 8- to 10-ounce ramekins, souffle dishes or custard cups. Place ramekins in a 15x10x1-inch baking pan; set aside.
- In a heavy small saucepan, combine chocolate and the 3/4 cup butter. Cook and stir over low heat until chocolate melts. Remove pan from heat; set aside.
- In a large mixing bowl, beat eggs, egg yolks, granulated sugar and vanilla with an electric mixer on high speed for 8 to 10 minutes or until thick and lemon colored. Fold one-third of the chocolate mixture into egg mixture. Fold remaining chocolate mixture and flour into egg mixture. Spoon about 2/3 cup batter into each prepared ramekin, dividing evenly.
- Bake in a 425 degree F oven about 12 minutes or until cake edges feel firm. Cool in ramekins on a wire rack for 2 to 3 minutes. Using a knife, loosen cake from sides of ramekins. Invert onto dessert plates. Sift with powdered sugar. Garnish with fresh raspberries and mint leaves if desired. Serve immediately. Makes 6 servings.
Red Velvet Cheesecake
Ingredients
- 1 pound milk chocolate, chopped
- 1/2 cup butter
- 1 9 - ounce package chocolate wafer cookies (40 to 45 cookies)
- 1 cup semisweet chocolate pieces
- 1 cup slivered almonds
- 1/2 cup packed brown sugar
- 1/2 cup butter, melted
- 4 8 - ounce packages cream cheese, softened
- 1 8 - ounce carton dairy sour cream
- 1/3 cup granulated sugar
- 1/3 cup buttermilk
- 1 1 - ounce bottle red food coloring (2 Tbsp.)
- 4 eggs
- 2 egg yolks
- Chocolate leaves (optional)
- Powdered sugar (optional)
- Unsweetened cocoa powder (optional)
- Fresh raspberries and/or small whole strawberries (optional)
Directions
- In a medium saucepan, melt chocolate and 1/2 cup butter over low heat; transfer to a bowl and cool completely.
- Place wafer cookies, chocolate pieces, almonds and brown sugar in a large food processor. Cover and process until finely ground. Add the 1/2 cup melted butter; cover and process until well combined. Transfer crumbs to a 10x3-inch springform pan with a removable bottom. Press crumbs onto bottom and up the sides of the pan, leaving a 1/2-inch space at the top of the pan. Set aside.
- For filling: In a very large mixing bowl, beat the cooled chocolate mixture, cream cheese, sour cream, sugar, buttermilk and red food coloring with an electric mixer on medium to high speed until combined. Add 4 eggs and 2 egg yolks all at once. Beat on low speed just until combined.
- Pour filling into crumb-crust lined springform pan. Place springform pan in a shallow baking pan on the oven rack. Bake in a 350 degree F oven about 1 hour, or until 2 inches of outside edge appear set when shaken gently.
- Remove springform pan from baking pan. Cool cheesecake in pan on a wire rack for 15 minutes. Use a small metal spatula to loosen cheesecake from sides of pan. Cool 30 minutes more. Remove sides of pan. Cool for 1 hour; cover and chill at least 4 hours.
- To serve, use a paper doily to decoratively sift powdered sugar and cocoa powder on the top, if you like. Garnish the center with chocolate leaves and fresh raspberries, if you like. Clean knife between each cut. Makes 20 servings.
Sugar Cookies
Ingredients
- 1 cup shortening
- 1 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/8 teaspoon salt
- 1 egg
- 1 teaspoon vanilla
- 1/4 teaspoon peppermint extract
- 2 cups all-purpose flour
- Red food coloring
- 1 cup sifted powdered sugar
- 1/4 teaspoon vanilla
- 1 tablespoon milk
- Milk
Directions
- Beat shortening in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, baking powder, and salt; beat until combined, scraping sides of bowl occasionally. Beat in egg, vanilla, and peppermint extract until combined. Beat in as much flour as you can with the mixer. Stir in remaining flour with a wooden spoon. Tint and shape dough as directed for each cookie variation. Place cutouts 1 inch apart on an ungreased cookie sheet. Bake in a 375 degree F oven for 8 to 10 minutes or until golden. Transfer to wire racks and cool. Makes 30 cookies.
Three-Tiered Fudgy Chocolate Cake
Ingredients
- 3/4 cup butter
- 3 eggs
- 1 1/2 cups buttermilk or sour milk (see note)
- Dutch processed or unsweetened cocoa powder
- 2 cups all-purpose flour
- 3/4 cup Dutch processed or unsweetened cocoa powder
- 1 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 4 ounces bittersweet or unsweetened chocolate, chopped, melted and cooled
- 2 teaspoons vanilla
- Chocolate-Sour Cream Frosting (recipe follows)
- 1 cup milk chocolate pieces or peanut butter-flavored pieces
- Chocolate Hearts or pink and red rose petals (optional)
Fudge Brownie
Ingredients
- 1 cup butter
- 8 ounces bittersweet chocolate, coarsely chopped
- 3 ounces semisweet chocolate, coarsely chopped
- 4 eggs, lightly beaten
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 2 teaspoons vanilla
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup coarsely chopped pecans or walnuts, toasted
- Vanilla Glaze
Directions
- Line a 13x9x2-inch baking pan with heavy foil, extending foil over edges of the pan. Butter the foil; set pan aside.
- In a heavy large saucepan, heat 1 cup butter and chocolates over low heat, stirring constantly, until chocolate is melted and smooth. Set aside to cool slightly. In a medium bowl, stir together eggs, granulated sugar, brown sugar, and vanilla. Stir into warm chocolate mixture; cool to room temperature.
- In a small bowl, stir together flour, baking powder and salt. Fold flour mixture into chocolate mixture. Stir in pecans. Spread the batter in the prepared pan.
- Bake in a 350 degree F oven for 35 to 40 minutes or until brownies appear shiny, begin to crack on top and appear set. (Do not overbake.) Cool in pan on a wire rack. Store, covered, in the refrigerator for 12 to 24 hours before serving.
- To serve, remove pan from refrigerator. Use foil to lift brownies out of pan. Cut brownies with 3-inch heart-shape cookie cutters. Drizzle with Vanilla Glaze. Chill until glaze is set. Makes 10 to 12 heart shapes or 15 bars.
Vanilla Glaze
Ingredients
- 2/3 cup powdered sugar
- 1 teaspoon milk
- 1/2 teaspoon vanilla
Directions
- In a small bowl, stir together powdered sugar, milk, and vanilla. Stir in enough additional milk, 1/2 teaspoon at a time, to make glaze of drizzling consistency. Makes about 1/2 cup.
Softhearted Chocolate Cakes
Ingredients
- 1 cup unsalted butter, cut into pieces (1/2 pound)
- 8 ounces bittersweet chocolate, chopped or 1 1/3 cups semisweet chocolate pieces
- 4 eggs
- 4 egg yolks
- 1/2 cup sugar
- 1/2 cup all-purpose flour
- 1 teaspoon vanilla
- 1/8 teaspoon salt
- Whipped cream (optional)
- Raspberry Sauce and/or fresh raspberries
Directions
- Lightly butter eight 8-ounce ramekins or 1-cup souffle dishes; line bottoms with parchment or wax paper. Place the prepared ramekins on a shallow baking pan or on a large cookie sheet. Set aside.
- In a heavy-bottomed, medium saucepan, melt butter and chocolate over low heat, stirring constantly. Remove from heat; cool slightly. (Or, in a mixing bowl, combine the butter and chocolate. Place mixing bowl over a pot of simmering water and melt butter and chocolate, stirring occasionally. Remove bowl from the simmering water pot; set aside to cool slightly.)
- In a large mixing bowl, beat eggs and egg yolks with an electric mixer on high speed for 5 minutes or till thick and lemon-colored. Mix a large dollop of the beaten eggs into the butter-chocolate mixture. Gently fold till combined. Add butter-chocolate mixture to remaining beaten egg mixture and fold. After a few folds, sprinkle in sugar, flour, vanilla and salt. Continue to fold till the mixture is combined.
- Quickly divide the batter evenly among prepared ramekins. Bake in a 350 degree F oven for 9 to 10 minutes or till cakes feel firm to the touch on top edges, but still soft in the center when pressed with a fingertip. Remove from oven; set ramekins on a wire rack. Let cakes cool completely in ramekins.
- Line a baking sheet with parchment paper. When cakes are cool, use a small metal spatula to loosen edge of cakes from side of ramekin and unmold onto the parchment-lined baking sheet. The centers of the cakes are supposed to be soft. (If not using immediately, wrap in plastic wrap. Refrigerate till ready to use.)
- When ready to serve, place cakes on a microwaveable serving plate. Heat in a microwave oven on 100% power for 112 to 2 minutes or till warm. (Center of cake will slightly pop up.) Serve with whipped cream and garnish with a splash of Raspberry Sauce. and/or fresh raspberries, if you like
Raspberry Sauce
Ingredients
- 1 10 - ounce package frozen red raspberries in syrup
Directions
- Thaw frozen red raspberries in syrup. In a blender or food processor, cover and blend or process the raspberries till pureed. Use a fine sieve to sieve the berry mixture. Cover and chill till ready to use.
White-Chocolate Cherry Shortbread
Ingredients
- 1/2 cup maraschino cherries, drained and finely chopped
- 2 1/2 cups all-purpose flour
- 1/2 cup sugar
- 1 cup cold butter
- 12 ounces white chocolate baking squares with cocoa butter, finely chopped
- 1/2 teaspoon almond extract
- 2 drops red food coloring (optional)
- 2 teaspoons shortening
- White nonpareils and/or red edible glitter (optional)
Directions
- Preheat oven to 325 degrees F. Spread cherries on paper towels to drain well.
- In a large bowl, combine flour and sugar. Using a pastry blender, cut in the butter until mixture resembles fine crumbs. Stir in drained cherries and 4 ounces (2/3 cup) of the chopped chocolate. Stir in almond extract and, if desired, food coloring. Knead until smooth and form into a ball (dough will be crumbly at first, but will come together as you work the dough with your hands).
- Shape dough into 3/4-inch balls. Place balls 2 inches apart on an ungreased cookie sheet. Using the bottom of a drinking glass dipped in sugar, flatten balls to 1-1/2-inch rounds.
- Bake in preheated oven for 10 to 12 minutes or until centers are set. Cool for 1 minute on cookie sheet. Transfer cookies to a wire rack and let cool.
- In a small saucepan, combine remaining 8 ounces white chocolate and the shortening. Cook and stir over low heat until melted. Dip half of each cookie into chocolate, allowing excess to drip off. If desired, roll dipped edge in nonpareils and/or edible glitter. Place cookies on waxed paper until chocolate is set. Makes about 60.
Chocolate-Raspberry Souffle
Ingredients
- 1/4 cup unsalted butter
- 2 ounces semisweet chocolate
- 1 egg
- 1 egg yolk
- 2 tablespoons brown sugar
- 2 teaspoons all-purpose flour
- 1 cup fresh raspberries
- Powdered sugar
- Sweetened whipped cream (optional)
- Fresh raspberries (optional)
- Sprigs of fresh mint (optional)
Directions
- In a small saucepan, heat butter and chocolate until almost melted. Remove from heat and stir until smooth. Let mixture cool at room temperature.
- In a small mixing bowl, beat the egg, egg yolk, and brown sugar with an electric mixer for about 3 to 4 minutes or until very light and a ribbon forms when you raise the beaters. Beat in the chocolate mixture. Fold in the flour.
- Divide the chocolate batter among 4 buttered 6-ounce custard cups. Divide the 1 cup fresh raspberries on top of the batter in the custard cups.
- Bake the desserts in a 450 degree F oven for 12 minutes. Sift some powdered sugar over the tops. Serve at once with sweetened whipped cream and garnish with additional berries, ice cream, and mint sprigs, if you like.
Vanilla Pudding with Chocolate Chip Cookie Brittle
Ingredients
- 1/4 cup sugar
- 1/4 cup butter
- 2 tablespoons light-color corn syrup
- 1/3 cup all-purpose flour
- 1 teaspoon vanilla
- 2 tablespoons miniature semisweet chocolate pieces
Cookie Brittle
- 2/3 cup granulated sugar
- 3 tablespoons cornstarch
- 1/4 teaspoon salt
- 3 cups milk
- 1 beaten egg plus 3 beaten egg yolks
- 3 tablespoons butter
- 1 tablespoon vanilla
Pudding
Directions
- Cookie Brittle: Line a 15x10x1-inch baking pan with foil. Lightly grease the foil; set aside.
- Cookie Brittle: In a small saucepan heat and stir sugar, butter and syrup over low heat until butter melts; remove from heat. Stir flour into butter mixture, mixing well. Stir in vanilla.
- Cookie Brittle: Pour mixture into prepared pan, spreading in a thin layer (mixture will not spread all the way to the edges of the pan).
- Cookie Brittle: Bake in a 350 degrees F oven about 12 minutes or until bubbly and golden brown. Let stand in pan on a wire rack for 5 minutes. Sprinkle evenly with chocolate pieces. Let cool completely in pan. If necessary, place brittle in refrigerator to firm up chocolate pieces. Break into pieces. Store in the refrigerator.
- Pudding: For pudding, in a 3-quart saucepan stir together sugar, cornstarch and salt. Whisk in milk. Cook and stir over medium heat until thickened and bubbly. Cook and stir 2 minutes more. Remove from heat. Gradually stir about half of the milk mixture into the beaten eggs. Return all to saucepan. Bring to a gentle boil; reduce heat. Cook and stir for 2 minutes more.
- Pudding: Stir in butter and vanilla until butter melts. Pour into a bowl; cover surface with clear plastic wrap. Chill. Serve with cookie brittle.
Mini pistachio & chocolate macaroons
Ingredients
- 140g pistachio
- 250g icing sugar
- 2 egg white
For the filling
- 100g low-fat soft cheese
- 25g 70% cocoa dark chocolate
Method
- Heat the oven to 160C/fan 140/gas 3.
- Whizz the pistachios and 25g of the icing sugar in a food processor until fine. Mix with 175g more icing sugar in a large bowl. Whisk the egg whites until stiff, add the remaining 50g icing sugar and whisk again until thick and glossy. Fold into the nut mix. Spoon into a piping bag with a 1cm nozzle and pipe out 10p-coin-size blobs of mixture, well spaced. Poke any pointy tops down with a wet finger. If you don’t have a piping bag, just snip the end off a sandwich bag and use that instead.
- Leave to dry for 30 mins, then bake for 12- 15 mins until risen. Cool on the paper. Beat the cream cheese with the chocolate and use to sandwich the macaroons together. Will keep for 1 day filled, or up to 3 days unfilled, stored in an airtight container.
Chocolate pecan fondants
Ingredients
- 50g butter, plus extra for greasing
- cocoa powder, for dusting
- 150g bar dark chocolate (50% cocoa solids is fine), chopped into chunks
- 1 egg, beaten
- 2 tbsp plain flour
- 2 tbsp pecan nuts, toasted and chopped very finely
- 1 tbsp golden caster sugar
Method
Heat oven to 220C/fan 200C/gas 7. Butter 2 individual pudding basins (about 200ml capacity), then dust generously with cocoa powder. Melt the chocolate with the butter in a bowl over simmering water or in a microwave and stir until smooth.
Gradually stir in the egg, then flour, nuts, sugar and a pinch of salt, and beat gently until everything is combined, but still runny.Divide the mixture between the pudding basins. These can now be chilled for up to a day ahead. Bake for 15 mins (or 18 mins if chilled). Turn out onto small plates and serve with ice cream. Fondants should be cooked on the outside and molten in the middle
Strawberry love heart sponge cakes
Ingredients
Method
- Step 1 Place sponge cake layers on a chopping board. Using an 8cm heart-shaped cutter, cut 3 hearts from each cake. Using a sharp knife, gently split each heart in half.
- Step 2 Using an electric mixer, beat cream cheese until smooth. Add cream and vanilla. Beat until mixture thickens.
- Step 3 Spread cream cheese mixture over sponge cake bases. Top with strawberry slices. Place jam in a heatproof, microwave-safe bowl. Microwave, uncovered, on high (100%) for 30 seconds or until warm and runny. Spoon warm jam over strawberries.
- Step 4 Sandwich together with sponge tops. Dust with icing sugar and serve.
Sparkling berries with cinnamon spiced crème
Ingredients
Method
- Step 1 Place 250g halved strawberries and 65g fresh blueberries in a shallow glass dish. Add 60ml (1/4 cup) sparkling rose and toss gently to combine. Cover with plastic wrap and place in the fridge for 30 minutes to macerate.
- Step 2 Meanwhile, whisk 125g creme fraiche and 1/4 teaspoon cinnamon sugar in a small bowl. Divide the berry mixture between glasses. Top with a dollop of creme fraiche mixture and sprinkle with ground cinnamon.
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