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Posts Tagged ‘chocolate’

Sometimes things are black and white 🙂

whole-all

Investigator asked for a chocolate mousse cake for his birthday.

So Insightful, trying to be different asked for a white mousse cake for his birthday. Being insightful, he arrived at the conclusion that having a cake the exact opposite doesn’t make him different. So he asked for a different topping and decorations as well.

Chocolate Mousse cake

Same as here, except I added 2 heaped tblsp of instant chocolate pudding to the mousse to make it more stable and then it doesn’t need to be frozen. Writing on top was piped with melted white chocolate.

Investigator cut round.jpg

 

White chocolate mousse cake (no bake!)

Base:

150 gr white gluten-free cookies (vanilla or petit-buerre)
100 gr margarine or butter, melted (was a bit much, will try with 75 next time)

Mix together and level in the bottom of the cake pan.

White chocolate mousse:

1 box whipping cream (250 ml)
1 packet white chocolate (100 gr)
4-5 tbsp water
2 heaped tblsp instant vanilla pudding

Melt chocolate and water in the microwave. Mix until smooth (I had lumps still, didn’t make a difference). Mixture should be liquid enough to pour when warm (not hot).

Whip cream until stiff. Add melted white chocolate and continue beating. Add vanilla pudding and continue beating until smooth. Place on base and level top.

Vanilla cream:

1 box whipping cream (250 ml)
200 ml milk
1 packet instant vanilla pudding

Beat all together until creamy and smooth. Place on mousse and level. Refrigerate overnight (can probably refrigerate less, I didn’t try).

Decorate with melted bittersweet chocolate and decorations of choice. Decorations with food coloring should be placed immediately before serving as the color runs afterwards (the picture above has the few decorations I put before I remembered this 🙂 I added more afterwards).

Insightful cut.jpg

And joy reigned in the kingdom of LeftoverRecipes…

Take Her To A Peaceful Place by FrankAtt

Take her to a peaceful place” by Frank Att

 

 

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My MIL wanted a cake Insightful and Investigator could eat, and in addition she thought about buying a chocolate mousse cake. I took up the gauntlet and said, “I’ll bake a gluten free chocolate mousse cake!” (Gulp).

In the end I took two recipes – the base from one and the mousse from another. The result was good, except the fact that I didn’t think of amounts when I did my patchwork, so there was too much mousse (an oxymoron, I know. Nevertheless.) However, if that’s the only problem… 😀

So here it is in all its glory (but with the amounts fixed).

Ingredients: (26 cm baking pan)

Base:

5 eggs
3/4 cup powdered sugar (or white, I didn’t have)
1 packet (80 gr) instant chocolate pudding (Osem is gluten-free)

Chocolate Mousse:

1 box (250 ml) cream or non-dairy substitute
1 packet (100 gr) bittersweet chocolate (be careful, many kinds contain gluten!)
5 tbsp water

Ganache:

1/2 box (125 ml) cream or non-dairy substitute
1 packet (100 gr) bittersweet chocolate

Instructions:

Preheat oven to 160°C.

Prepare the base: Separate the whites from the yolks. I add a pinch of white vinegar to the egg whites, it makes them more stable, but that is up to you (you can’t taste it afterwards). Beat the egg whites. When foam starts appearing, add the sugar, 1/4 cup at a time, beating continuously, until stiff. Add the yolks and continue beating the eggs. Add the instant pudding, and continue beating until mixed. Pour into baking pan and bake 45 minutes. The cake will rise high – don’t worry, it will fall when cooled. Let cool to room temperature.

Jpeg

Fell flat. It gets even flatter with the mousse on top.

Prepare the mousse: Melt the chocolate with the water in the microwave until smooth. it should be liquid enough to pour out of the bowl, if it isn’t, add more water, heat, and mix again. Cool so won’t be burning hot (warm is OK). Beat the cream until soft, pour the chocolate into the cream and continue beating until stiff. Spread over the cooled base and freeze for at least 3 hours.

Prepare the ganache: Melt the chocolate with the cream and mix until smooth. Let cool to room temperature and pour over the cake.

chocolate mousse cake'

This is too much mousse. Yummy 🙂

Freeze overnight, take out of freezer two hours before serving, or leave in the refrigerator for a day.

chocolate mousse slice

Bon Apetit!

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My youngest is crazy about the computer. He literally won’t leave it alone. We lock it with a password but he still tried to play with it (I give him another 6 months to figure out the password. And if he doesn’t, my eldest certainly will. And what will we do then? Ahhh, the problems of raising intelligent children 😛 you have to really run just to keep one step ahead…)

Unfortunately, if he tries to play with it too much he ends up shutting down the computer by mistake. And then we don’t turn it on until he’s asleep or even the next day, so he’ll learn. And that presented me with a problem: I wanted to make muffins. The computer was closed. My laptop was at work. My husband (who also has a laptop) wasn’t home. How do I get a muffin recipe?

And then I remembered my large collection of cookbooks. Since I discovered the joy of recipes via the internet, with reviews and stars and all, I don’t use my collection much. But surely I have there somewhere a recipe for muffins?

In the end I took a carrot cake recipe and tweaked it a bit for carrot chocolate-chip muffins. The results were so good that I’ve already made them again since, and my kids love them. There’s something to be said for cookbooks after all…

Ingredients (based on the Carrot Cake recipe from “Sweet Dreams” of Ronnie Venezia)

1 cup spelt flour (originally all purpose flour)
1 tsp baking soda
1/4 tsp salt (I put a pinch)
2 eggs
3/4 cup dark brown sugar
1/2 cup oil
1 tbsp vanilla essence
1 tsp cinnamon
1/2 tsp ground nutmeg
1 1/2 cups shredded carrot (about 2-3 large carrots)
1/2 cup chocolate chips or chopped walnuts
water if necessary

Preheat oven to 180°C.  The original recipe begins by specifying “beat the eggs and oil until pale yellow and frothy…” but I basically ignored that and used the basic muffin method: mix all wet ingredients together; mix the dry ones in a separate bowl; mix the two bowls until just combined. If too dry than add some water. Spoon into muffin tins or cupcakes. Bake for 20 minutes or until a toothpick in the center comes out clean. Bon Apetit!

Carrot Muffins. There were 14 here a minute ago...?

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My little one (3 years old) visited a friend and ate there some chocolate chip cookies. He said “I want to make with you chocolate chip cookies just like at my friend’s!”. “I said, “Sure”, but thought  – no way. I don’t make just chocolate chip cookies. Let’s try and put some oatmeal in them! (Yep, that’s how I think all the time. My husband is slowly wearing down under the pressure 🙂 I actually got him to eat a few).

They turned out great!

Ingredients (based loosely on this recipe)

2 cups  oatmeal
1 cup spelt flour
3/4 cups white flour (I ran out whole wheat flour)
3/4 cup brown sugar
1 tsp. baking powder
pinch salt
1 egg
1/2 cup oil
1/2 cup milk
Chocolate chips, about 1/2 cup or to taste
Water if it’s too dry

Mix all dry ingredients together. In a seperate bowl, mix wet ingredients. Combine the two until everything is moistened (add water if necessary). Put by tablespoonfuls on a baking sheet. Flatten with a wet fork (it does not spread). bake at 190°C for 15 minutes until the edges are brown and looks cooked at the center (though it will still be soft in the center). Keep in a box for at long as it lasts 🙂

oatmeal chocolate chip cookies

Bon Apetit!

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My husband and I went to a wedding yesterday, and I promised my kids a surprise today if they’ll be nice with the babysitter. So this morning I made them chocolate cake in a bowl. After it was done, I cut it into quarters, and then arranged in each plate two cucumber slices (for eyes) two chocolate chips (nose) and a quarter cake (mouth).

My husband asked the kids, “Does it taste good?”

My eldest answered that he hadn’t tasted it yet becasue the cake was still too hot, and he doesn’t like cucumbers. My youngest, who doesn’t mind eating slightly warm chocolate cake, said “Yes!” cheerfully.

My husband asked, “Did you say ‘Thank you!’ to Mommy for making such a nice breakfast?”

My youngest said sweetly, “Thank you mummy for such a nice breakfast!”

My eldest thought a bit, and then said, “Thank you mummy for giving me cake that is too hot to eat!”

🙄 😆

Cake in a bowl

I use a bowl and not a mug, for the following reasons:

1. It cooks more evenly in a shallow bowl

2. You see how big it really is. This is a a lot of cake, so definitely more than one serving. I found that it makes 2-4 servings, and 2 is if you’re really hungry (or if your children really love cake 🙂 )

Basic chocolate cake:

4 tbsp flour
4 tbsp sugar
2 tbsp cocoa (unsweetened)
generous pinch baking powder (or 1/8 tsp, if you prefer)
3 tbsp oil
3 tbsp water or milk
1 beaten egg
few drops vanilla
chocolate chips (optional)

Mix dry ingredients in a microwave safe bowl. Add wet ingredients and chocolate chips. Mix. Cook in microwave on high for 2.5 minutes. If still sticky, add another 30 seconds. Cut into quarters and eat!

Variations:

Choco-Vanilla cake: 
This makes a vanilla flavoured cake with chocolate chips. Same procedure as before, with slightly different ingredients:

6 tbsp flour
4 tbsp sugar
pinch baking powder
1 beaten egg
3 tbsp oil
3 tbsp milk or water
1/2 tsp vanilla
chocolate chips.

Almond-chocolate cake:

Substitute up to 3 tbsp flour for finely ground almonds or other nut. If it still seems too liquid, add more flour (almonds absorb less moisture than flour).

Banana/applesauce cake:

Substitute mashed banana or unsweetened applesauce for the oil (I’ve tried it in other cakes, not in this one, so I can’t promise… but it should work!) You can also try variations on this recipe.

Have a sweet year! And may your kids always make you laugh…

Laugh!

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Hi all, I haven’t posted in a looong time. Sorry about that.

To continue, there are two additional recipes I cooked with my 3-y0 lately: Animal shaped vanilla cookies and chocolate balls.

Animal shaped vanilla cookies:

These are basic cookies that can be rolled out and cut out with cookie cutters. The great thing about them is that the dough doesn’t have to be refrigerated before rolling. Most recipes require the dough to be in the refrigerator at least half an hour, making it a bad choice with young kids. Predictably, this recipe is also taken from “Cakes for all seasons”, Nira Scheuer (with a few changes).

Ingredients for about 100 cookies:

2 1/4 cups flour
1/2 cup sugar
1 egg
5 tbsp water (or cream)
1 tbsp vanilla
1 tbsp lemon zest (optional)
pinch salt
150 gr cold margarine.

Place all the ingredients in the mixer and mix until you get dough. Do NOT over-mix. I personally prefer to have a few pieces of margarine showing than over-mixing. If it is really unbearably sticky, add some flour and mix the minimum possible.

Flour your surface and the rolling-pin well before rolling. Roll out and cut out with cookie shapes. Bake in a pre-heated oven at 200 degrees C, about 10 minutes or until golden.

Chocolate balls

This recipe is from “Children are cooking”, Ruth Sirkis, again with some changes :-). This is an excellent and highly recommended book, not only for kids – I still make pancakes using the recipe from this book.

Ingredients

250 gr petit-buerre biscuits, crushed in a food processor or placed in a bag and crushed with a rolling-pin.
10 tbsp sugar
5 tbsp cocoa powder
water
1 tbsp vanilla (optional)
100 gr margarine, melted
coconut flakes

Place all ingredients except water and coconut in a big bowl. Mix. Add water while mixing, adding only enough so that the mixture forms a dough. Make balls (roughly 2-3 cm in diameter) and roll in the coconut flakes. Place in small paper muffin cups. Makes about 40 balls.

My 3-yo made the balls and rolled them in the coconut  and thoroughly enjoyed himself.

Enjoy!

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I went back to work after maternity leave in February. It has been a hectic few months! But now things are settling again, and I have time for posting some more recipes!

For Purim, I made our basic Shabbat cake – chocolate-chocolate-chip cake that is quick, easy and always turns out great. I decorated it with white chocolate in two forms:

1) Melted in the microwave and piped using a piping bag

2) Melted in the microwave and seized with a few drops of water to create a paste. With this I could do the flowers. I unfortunately don’t have exact amounts because I put too much water – and then it was crumbly, and then I added more melted chocolate until it was paste like.This I placed in a piping bag and used like for buttercream frosting.

I like decorating in chocolate and not buttercream style frostings because I find that buttercream is nauseously sweet. Chocolate, on the other hand… there’s no such thing as too much chocolate!

My decorated Purim cake

My decorated Purim cake

The flowers on the border are made with seized white chocolate; the rest is with melted white chocolate.

The Chocolate cake itself:

This is based on the “brownie” recipe of “Cakes for all seasons” (“Ugot lekol et”). But I tweaked it a lot.

1/2 cup cocoa
1 cup sugar
1 tbsp vanilla
150 gr margarine
4 eggs
1 1/4 cups flour
1 heaped tsp baking powder
pinch of salt
a few handfuls chocolate chips (to taste)

– preheat oven to 160 degrees C.
– place cocoa, sugar and vanilla in mixer and process for a few seconds
– add margarine and process in pulses until creamy
– add eggs one by one and process after each one until absorbed
– add flour, baking powder and salt and process until absorbed

Transfer into large pan (I used to use a 22×22 cm pan, now I use 20×30 cm. it doesn’t matter – it’s always great! You might need to bake longer for a smaller pan). Flatten. Sprinkle chocolate chips on top.

Bake for 15-20 mins or until toothpick inserted in the center comes out clean (assuming you didn’t put it in a chocolate chip).

The great thing with this cake is that it turns out differently in different ovens, weather, ambient humidity, cosmic star configuration… and it always turns out great. You can also stop in the middle, feed your kids and change diapers, and get back to it and it will still be good. It’s ridiculously easy and quick (it’s out within half an hour!). That’s why it’s a regular at our house.

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