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Posts Tagged ‘no-bake’

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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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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