Brazilian sweets

It seems like if there is something that is common everywhere in the world it is the love of all things sweet. Today I share with you a recipe given to me by my Brazilian friend. Here is comes, brigadeiros…

What you need is:

• 3dl condensed milk
• 2 tablespoons of cocoa powder
• 2 tablespoons (30g) of butter
• decoration of your choice, I used chocolate sprinkles

Pour all the ingredients to a saucepan (not the sprinkles) and keep mixing it on a mid temperature, until it starts gathering  and not sticking to the sides (This will take about 20 minutes). Pour the dough on a tray covered with baking paper. Let it cool down a bit and then form balls from the dough and finally roll them sprinkles.

Mouth full of chocolate I wish you all a very good weekend… only few more night until Santa…

IceChocolate

This is another treat to do under Christmas… actually any time of the year. These are melting in your mouth smooth chocolates and they are very easy to make. So these go well as a kids party serving, Christmas sweet or maybe even as a valentine day treat for the most nearest and dearest…

Dark chocolate ice chocolate (50 servings)

What you need:

• 200g dark chocolate
• 100g coconut fat
• 2-4 drops of peppermint oil drops
• decoration of your choice

Melt chocolate and coconut fat in a separate pans. Let them cool down a bit and then mix them together and add peppermint oil drops. Pour in small sweet tins. Keep in the fridge before serving. (If you wish to decorate them- let them harden a bit in the fridge before adding the decoration)

White chocolate ice chocolate (60 servings)

What you need:

• 250g white chocolate
• 150g coconut fat
• 1/4 dl icing sugar
• decoration

Do exactly the same way than with the dark chocolate version- just instead of peppermint oil you add in icing sugar.

Enjoy!

Gingerbread mousse :)

Something sweet, something smooth and something chocolate…

This is a beautiful treat and finish to any christmas dinner or just buy itself. There does not always have to be a reason, just because 🙂

Gingerbread mousse:

On the base

• 20 gingerbread
• 25g butter

For the mousse:

• 100g dark chocolate
• 2 egg yolks
• 2 tablespoons of caster sugar
• 5 gingerbread finely crushed
• 2dl cream that whippes
• 1 dl of quark

1. Crush gingerbread and met the butter. Mix together. Divide in serving dishes.
2. Melt the chocolate and after it has cooled down a bit mix in egg yolks, sugar and crushed gingerbread (room temperature eggs and sugar). Let it cool down more.
3. Mix in the quark. Whip cream and fold it in with the mousse dough. Spoon the mixture in to the serving dishes.
4. Keep in the fridge until serving. Decorate with gingerbread and crushed gingerbread.

Enjoy!

Toffee bites

Let’s start a week again with sweet treats… toffee bites

This is a treat to remember 🙂

what you need:

• 250g butter
• 3dl caster sugar
• 2 1/2 dl brown sugar
• 2 teaspoons of vanilla extract
• 2 eggs
• 5 1/2 dl plain flour
• 1 teaspoon baking powder
• 1/4 teaspoon of salt
• cream caramel sweets crushed (or crushed almonds and coconut flakes)

1. Whip soft butter and sugar into a foam. Add eggs one by one and whip until smooth.

2. Combine all the dry ingredients. Mix dry ingreadients with candy pieces into the dough.

3. Spead on the baking paper.

4. Bake in 175 degrees (Celsius) in mid level about 25 minutes. Let it cool down until cut into bite size pieces.

Lady Marmalade

How to make these lovely sweet treats yourself…

Here is a basic recipe for marmalade

5 dl juice or water
2 rkl agar-agar flakes (or you can use gelatine)
2 dl jelly sugar/ jam sugar
2 to 3 drops of essential oil (flavored)
1 dl berry or fruit jam or softened/mashed berries or fruits

Measure liquid in a saucepan and add sugar. Taste the flavour. Mix in agar-agar flakes and let it heat up in low temperature until all the flakes have melted. Add jam at this point if you are using any. Mix well and pour it on a tray where it can set for next 1 to 2 days in room temperature. Cut into serving size pieces and let them dry for another 1 to 2 days. Turn them every so often so they dry evenly. Roll them in sugar and enjoy 🙂

Semifreddo Friday…

Maybe I should have a different theme each day, maybe it would bring more variety in this… I tend to love my bakings and treats… not necessarily always the best way to go 🙂

To celebrate the up and coming weekend here is an excellent and easy way of treating yourself or any visitors popping in.

And let’s be honest this semifreddo takes so many shortcuts but I will regardless call it semifreddo 😀

What you need:

• 330g vanilla cream that whips, or double cream whipped with vanilla extract
• 200g quark
• jam of your choise (mine is blueberry/raspberry jam)
• decorate with berries, caramel sauce and roasted almonds

Mix jam with quark. Whip cream and mix together with cream. Pour mixture into a dish that you have clingfilmed. Put the dish into freezer for minimum 4 hours.

Take out just before serving. “Drop” it on to a serving dish and remove the clingfilm. decorate with caramel sauce, berries and roasted almonds. This is divine with coffee or tea…

More christmas sweets

Let is become christmas. My holiday is made out of home made sweets and here is one more recipe for you to see:

What you need:

• 2 dl of double cream
• 300g dark chocolate (70%)
• 50 g butter
• 1 dl icing sugar

cocoa powder on top

1. Heat the cream to a boil. Allow to cool for ten minutes. Add the chopped chocolate. Stir gently. Add the butter and sugar. Allow to cool.

2. Whisk the mixture well with a wooden spoon for about ten minutes. Allow to cool in the cold overnight.

3. Form balls by using two teaspoon and roll them in cocoa powder. Keep in the refrigerator.

You can change the basic recipe by using different flavorings or decorations, like: vanilla extract, coffee, coconut, gingerbread,  your favorite liqueur… options are endless…

Cream Candy

What better way to start the week than with candy recipe. This is a simple cream caramel recipe and the taste is delicious. These are perfect for christmas gifts.

What you need:

• 2 dl double cream
• 3 dl caster sugar
• 2 dl blond syrup (molasses)
• 1/2 dl glucose syrup
• 2 tablespoons of butter
• 1/2 teaspoon of white vine vinegar

What to do:

Mix cream, sugar and syrups in a thick based saucepan. Bring up to boil mixing until it is 140 degrees (Celsius). Add butter and vinegar(If you don’t have temperature meter boil 45 minutes and do water test- drop a piece in the cold water and if you can roll a ball, it is ready). Then pour mixture on to an oiled dish to cool down a bit.

When you can touch the dough start pulling, twisting, stretching and folding it. More you do this the better the candy turns out to be. Finally chop it into size wanted. Let it harden and pack in into jars or candy box 🙂

Treat yourself

There is always a good reason to treat yourself, a bit of luxury in the evening. How about a big piece of cheesecake and strawberries dipped in white chocolate…

What you need is:

• 250g packet plain sweet biscuits
• 125g butter, melted
• 2 x 250g packets cream cheese, softened
• 3/4 cup caster sugar
• 3/4 cup sour cream
• 1 teaspoon vanilla extract
• 1 teaspoon finely grated lemon rind
• 3 eggs

What to do:

Preheat oven to 160°C (140°C fan-forced). Grease a 6cm-deep, 22cm round (base) spring-form cake pan

Process biscuits until mixture resembles fine breadcrumbs. Add butter. Process until combined. Press mixture over base and sides of pan leaving. Refrigerate for 30 minutes.

Process cream cheese, sugar, sour cream, vanilla and lemon rind until smooth. Add eggs, 1 at a time, processing until just combined. Pour into prepared pan. Bake for 50 minutes to 1 hour or until just set and centre wobbles slightly. Allow to cool in oven for 2 hours, with door ajar. Refrigerate overnight. Serve with chocolate or berries 😀

Gingerbread

What is christmas made of… Gingerbread say I 🙂

I bake before christmas a huge amount of gingerbread. Some I decorate as they are, some I make into a gingerbread house and then rest I use in cake bases of flavoring in desserts or serve in a cheese platter. The options are huge. Here is a recipe for an excellent gingerbread dough…

Lets start waiting for christmas…

What you need is:

• 3 cups all purpose flour
• 1 1/2 teaspoons baking powder
• 3/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 tablespoon ground ginger
• 1 3/4 teaspoons ground cinnamon
• 1/4 teaspoon ground cloves
• 6 tablespoons unsalted butter
• 3/4 cup dark brown sugar
• 1 large egg
• 1/2 cup molasses
• 2 teaspoons vanilla
• 1 teaspoon finely grated lemon zest (optional)

This is what you do:

• Pre heat oven to 200 degree (Celsius). Prepare baking sheets by lining with parchment paper.
• In a small bowl, whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves until well blended.
• In a large bowl beat butter, brown sugar, and egg on medium speed until well blended.
• Add molasses, vanilla, and lemon zest and continue to mix until well blended.
• Gradually stir in dry ingredients until blended and smooth.
• Divide dough in half and wrap each half in plastic and let stand at room temperature for at least 2 hours or up to 8 hours.
• (Dough can be stored in the refrigerator for up to 4 days, but in this case it should be refrigerated. Return to room temp before using.) Preheat oven to 200° (Celsius).
• Grease or line cookie sheets with parchment paper.
• Place 1 portion of the dough on a lightly floured surface.
• Sprinkle flour over dough and rolling pin.
• Roll dough to a scant 1/4-inch thick.
• Use additional flour to avoid sticking.
• Cut out cookies with desired cutter
• Space cookies 1 1/2-inches apart.
• Bake 1 sheet at a time for 6 to 8 minutes
• Remove cookie sheet from oven and allow the cookies to stand until the cookies are firm enough to move to a wire rack.
• Decorate to your liking