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Chocolate Covered Everything

11 May

Chocolate covered strawberries

Show someone you care by making chocolate covered strawberries..
… and not eating them all before they come home.

I love strawberries. I love chocolate. The end.

Ingredients

  • Strawberries
  • Chocolate – chopped
  • Oil
  • Toothpicks
  • More chocolate
  • Love

Step 1: Wash the strawberries. Lay them on paper towel to dry. There can’t be ANY moisture on the strawberries or they’re going to be duds. 

Step 2: Heat a small pot filled halfway with water over medium heat (or a double broiler) and place a bowl on top. Add the chocolate and stir continuously until almost completely melted. Remove the bowl from the pot and keep stirring until smooth. At this point it’s acceptable to dip your (clean) finger in the chocolate and have a taste. Mmmmm melty chocolate. 

Chocolate covered strawberriesStep 3: If you think your chocolate is too thick, add a tiny bit of oil to it and stir. Repeat this until you have reached the desired consistency. Make sure not to get ANY water in the chocolate or you’ll be sorry. It gets all lumpy and awful looking. Even I didn’t want to eat it. 

Step 4: Jam toothpicks in the top of the strawberries and dip those bad boys into that sweet, sweet chocolate. If you want to coat your strawberries in chocolate bits or nuts, this is the time to make it happen.

Chocolate covered strawberries
Step 5:
Use a colander or a baking sifter to hold the strawberries, or alternatively place them on wax paper to harden. You’ll probably have to put them in the fridge for a bit for them to completely harden, but try not to leave them in too long. When chocolate gets cold or humid it tends to get that white tinge (as some of mine did). Let them cool just until hardened and then remove them from the fridge. Chocolate should be eaten at room temperature.

Chocolate covered strawberries
Step 6:
This is the best step. Decorate! Get creative, people might actually be impressed. Make sure to let the base coat of chocolate cool before decorating or it will all smear together. You can decorate with other chocolates, just follow step 2. If you want to make intricate designs, just put a bit of your melted chocolate into a pastry bag with a small tip, or put the chocolate into a plastic sandwich bag and snip one of the corners. After you’ve decorated them, place them back in the fridge for  few minutes to harden and then you’re done!

Chocolate covered strawberries

Chocolate covered strawberries

Chocolate covered strawberries

Chocolate covered strawberries

ENJOY!

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Cinna-buns

5 May

Now you can enjoy your guilty food pleasures at home – no more standing in the cinnabon line feeling ashamed. Feel ashamed from the comfort of your own home!

makes 12

Ingredients

  • 1 cup warm milk
  • 2 1/2 tsp yeast
  • 2 eggs
  • 1/3 cup butter, melted
  • 1 tsp salt
  • 1/2 cup sugar
  • 4 1/2 cups all purpose flour
  • 1 cup brown sugar, packed
  • 2  1/2 tbsp ground cinnamon
  • 1/3 cup butter, softened
  • 1  pkg cream cheese, softened
  • 1/4 cup butter, softened
  • 1/2 tsp vanilla extract
  • 1 1/2 cups icing sugar


Step 1:
In a large bowl dissolve 2 1/2 tsp of yeast into 1 cup of warm (not hot) milk. Let sit for 5 minutes.

Step 2: Add 2 eggs, 1/3 cup of melted butter, 1 tsp salt, 1/2 cup sugar and stir until mixed. Slowly add in the flour and knead until completely mixed.

Step 3: Lay the dough on a floured surface and roll into a 15×20 inch rectangle. Spread the 1/3 cup of butter over the entire surface of the dough. Mix together the cinnamon and sugar and sprinkle evenly over the butter. Roll the dough lengthwise and using thread or a very sharp knife, cut into 12 pieces.

Step 4: Arrange in a greased baking pan. Let rise for 20-30 minutes until doubled in size. Pre-heat oven to 375˚F (190˚C). Bake for 20-30 minutes until golden brown.

Step 5: While the cinnamon buns are baking, make the frosting by creaming together 1 pkg of cream cheese, 1/4 cup butter and 1/2 tsp vanilla extract . Slowly add the 1 1/2 cups of icing sugar and mix until smooth.

ENJOY!

Baked Brie – The cheese of Gods

3 May

Baked Brie

I like Brie cheese. I like it a lot.

I especially like it when it’s baked with other things that I like to make it super likeable. If this recipe were a person it would have so many friend requests on facebook.

Ingredients

  • A wheel of camembert or brie – try to get one packaged in a wooden box.
  • 1 clove of garlic – sliced
  • 2 fresh sprigs of rosemary
  • ½ cup dried cranberries
  • ½ cup of mixed nuts – almonds and walnuts work just fine
  • Baguette or other bread torn into pieces


Step 1:
Unwrap the camembert completely and slice off the top of the rind. Stick in slices of garlic and bits of rosemary over the top. Place back into the bottom part of the wooden box that it came in. If it didn’t come in a wooden box, just put some tinfoil around it and place it on a baking tray.

Step 2: Bake in a 200˚C (400˚F) oven for 10 minutes, or until the cheese starts to ooze.

Step 3: Meanwhile, mix together the nuts and cranberries.

Step 4: Serve on a plate  with the nuts and cranberries around it. Dip a piece of bread into the camembert and then into the mixture of nuts and cranberries and enjoy!

Chocolate chocolates with chocolate (and caramel!)

18 Apr

Chocolate caramel sea salt coins.

“Any sane person loves chocolate.” – Bob Greene

Beyond my addiction to wine, I have another amazing addiction. Chocolate. But who doesn’t like chocolate you ask? People without souls. Have I offended non chocolate lovers? Well I’m sorry, I was joking…mostly.

These little chocolates are gooey, salty and totally worth the 30 minutes that it takes to make them. What a great gift this would make too, people love home made stuff – and if they don’t love them they must be seriously disturbed (see above quote).


Ingredients

  • 200g dark chocolate cut up into small chunks
  • 1 1/2 tbsp. sugar
  • 1/4 cup cold heavy cream
  • sea salt

Step 1: Heat a small amount of water in a  double broiler over low-medium heat (or a makeshift pot and bowl) and add the chocolate chunks.

Step 2: While the chocolate is melting, heat a small frying pan over low heat and sprinkle the sugar in evenly. Cook until sugar has melted and turned a dark amber colour – check out this picture for reference.

Step 3: Add 1/4 cup of cold cream and stir vigorously for 30 seconds, turn off the heat and continue to stir until completely combined. The cream is going to bubble up when you first put it in, but just stir like crazy and then you’ll have made caramel!

Step 4: Once the chocolate has completely melted add the caramel and stir until combined. Let the mixture sit for 5 minutes to cool, then stir again.

Step 5: Line a baking tray with plastic wrap or wax paper and drop spoonfuls of chocolate on the tray leaving an 1 1/2 inches between each chocolate.

Step 6: Sprinkle each chocolate with a bit of sea salt. To get flat round chocolates like mine, cover the top of the tray with more plastic wrap and with another large flat object, lightly press on top of the chocolates until slightly flattened. Be careful not to squish them too much. Refrigerate until they’re solid and then eat all of them by yourself. 

ENJOY!

TIPS:

Ruffle the top layer of plastic wrap to create a wavy pattern on the chocolates

Coat in cocoa powder for a more lavish look

Wine jelly – Another way to consume wine

17 Apr

WINE JELLY IS GOOD

Wine Jelly

I can eat wine now?

So wine jelly is awesome. Made more awesome by hot sauce.

Have you ever been really brave while buying wine and decided to try something new only to discover that your moment of spontaneity has resulted in a horrible bottle of foot wine? (foot wine is what I like to call bad tasting wine – simply because it usually smells like feet) What will you do with an entire bottle of wine?! Don’t fret little jelly beans, I can make it all better.

This little gem can be made with any red or white wine no matter how terrible it is. AND it makes a nice gift as well. If someone gave me wine jelly? Hello new best friend.

So let’s get to it!


Ingredients

  • 1 cup wine
  • 1  cup sugar – you can add more or less sugar to taste
  • 2 gelatin leaves – soak in water for 2 minutes before use


Step 1: In a small sauce pan bring the cup of wine to a boil.

Step 2: Add the sugar and stir continuously until dissolved. Let the mixture boil for another 2 minutes.

Step 3: Add the gelatine leaves that have been soaking in water to the hot wine mixture and stir in until dissolved completely.

Step 4: Pour into ramekins and refrigerate overnight until set.

ENJOY!

TIPS:

Top it with Sriracha hot sauce and serve with crackers and brie

Dip the ramekins into hot water for 3 seconds, then tip upside down to remove the jelly

Eat while playing Zombies – Right Cate?

Christmas cookies!

29 Dec

I know it’s a bit late, but I thought I would share my attempt at christmas cookies. Half of them turned out REALLY nice, the other half… well, I’ll let you see for yourself.

Pretty Cookies!

…. the duds.

Hope everyone had a good holiday! Be thankful you weren’t subjected to my poo cookie.

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