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CHOCOLATE SALAMI

CHOCOLATE SALAMI

Ingredients

YYields: About 2 units
Total Time: 40 minutes
Ingredients:
• 10 oz. Dark chocolate, chopped
• 10 oz biscuits, crushed
• 3 oz. Unsalted butter
• 5 oz. sugar
• 3 eggs
• 2 tbsp brandy
• 3 tbsp cocoa powder
• 2 tbsp icing sugar

Method


1. Melt chocolate in a microwave-safe bowl and set aside.
2. Mix butter and regular sugar until creamy.
3. Add one egg at once and then the brandy. Mix well.
4. Add cocoa powder to the egg mixture and then the melted chocolate.
5. Stir in crushed biscuits and mix until everything is covered.
6. Refrigerate the mixture for 20 minutes.
7. Place the mixture in plastic film and shape a cylinder, like a salami.
8. Use parchment paper to cover with a second layer and close the package.
9. Refrigerate until solid.
10. Sprinkle with icing sugar just before serving!

 

 

        Enjoy!

        • Jennifer Morgan
        • Tags: CHOKOLATE
        BROWNIES WITH NUTS

        BROWNIES WITH NUTS

        Ingredients

        Yields: 10 portions
        Total Time: 50 minutes

        -8 eggs
        -2 cups sugar
        -2 cups grated semisweet chocolate
        -2 cups unsalted butter
        -1 cup all-purpose flour
        -1 cup nuts, finely chopped



            Method

            -Melt butter and chocolate together over low heat.
            -Mix sugar and eggs in a bowl.
            -Combine egg mixture with chocolate mixture and carefully add flour. Stir in nuts.
            -Pour into a greased baking pan and bake in preheated oven for about 20 minutes.
            -Cut into squares and serve.

                  Enjoy!

                  • Jennifer Morgan
                  • Tags: BROWNIES
                  LEMON PIE

                  LEMON PIE

                  Ingredients

                  Yields: About 8 slices
                  Total Time: 40 minutes plus freezing time

                  For Pie Crust:
                  • 2 cups all-purpose flour
                  • 8 tbsp. Unsalted butter, chilled and cut into cubes
                  • 1 egg
                  • 1 tbsp cold water
                  • ¼ tsp. Salt

                  Lemon filling:
                  • 2 cans sweetened condensed milk
                  • 4 lemons, juiced

                  Meringue:
                  • 8 egg whites
                  • 1 cup icing sugar

                      Method

                      For pie crust:
                      1. Mix flour and butter until flour has absorbed butter.
                      2. Add the egg and the water, mix and press the dough without kneading it.
                      3. Cover with plastic film and refrigerate for 30 minutes.
                      4. Stretch the dough with a rolling pin and place in a pan.  Use a fork to make small marks in the bottom of the dough (it prevents the pie crust to break when baking).
                      5. Bake in preheated oven for 15 minutes or until browned. Let cool down.

                      For filling:
                      6. Mix Lemon and sweetened condensed milk until the mixture is thick.

                      For Meringue:
                      7. Combine egg whites and sugar and heat over super low heat until dissolved. Mix in a stand mixer until soft peaks are formed.

                      For assembling pie:
                      8. Fill the crust with the lemon mixture.
                      9. Cover with meringue. Use a pastry bag to help.

                            Enjoy!

                            • Jennifer Morgan
                            • Tags: LEMON PIE
                            Cookies And Dulce De Leche Ice Cream Bowl

                            Cookies And Dulce De Leche Ice Cream Bowl

                            Ingredients

                            Yields: 1 unit
                            Total Time: 5 minutes

                            • 2 balls vanilla Ice cream
                            • 2 tablespoons Dulce de leche
                            • 1 teaspoon whole milk
                            • Cookies, crumbled

                                Method

                                1. Add ice cream to a bowl.
                                2. Mix Dulce de leche and milk in a small bowl and drizzle the ice cream with this mixture.
                                3. Sprinkle ice cream with cookies, use larger pieces to decorate.

                                      Enjoy!

                                      • Jennifer Morgan
                                      Coconut Cake

                                      Coconut Cake

                                      Ingredients

                                      Yields: 10 portions
                                      Total Time: 1 hour

                                      For cake:

                                      • 1 cup unsalted butter
                                      • 2 cups sugar
                                      • 6 eggs
                                      • 3 cups cake flour
                                      • 1 ½ tbsp. Baking powder
                                      • 1 ½ cup milk
                                      • 1 teaspoon vanilla extract


                                      For filling and Meringue:

                                      • 2 can of sweetened condensed milk
                                      • 2 cups of shredded coconut
                                      • 1 tbsp butter
                                      • 8 egg whites
                                      • 1 cup icing sugar

                                          Method

                                          1. To make the cake: Mix dry ingredients and wet ingredients in different bowls. Mix the different mixtures in a stand mixer until they are well combined.
                                          2. Combine dry and wet mixtures.
                                          3. Add more milk or more flour if needed.
                                          4. Pour the batter into a greased baking pan and bake in preheated oven (180C-350F) for about 25 minutes. Insert a toothpick to check if it's done.
                                          5. Let the cake cool down.
                                          6. In the meantime, prepare the filling by mixing the sweet condensed milk, butter and 1 cup of coconut. Cook over low heat until thick. Let cool down in the fridge.
                                          7. Combine egg whites and sugar and heat over super low heat until dissolved. Mix in a stand mixer until soft peaks are formed.
                                          8. Cut the cake in layers, fill with coconut filling, cover with meringue and sprinkle with more coconut!
                                              Enjoy!
                                              • Jennifer Morgan
                                              Rainbow Brigadier

                                              Rainbow Brigadier

                                              Ingredients

                                              Yields: About 20 units
                                              Total Time: 50 minutes

                                              • 1 can (395g) sweetened condensed milk
                                              • 3 tbsp. unsalted butter
                                              • 5 oz. White chocolate
                                              • 1 cup Rainbow Sprinkles

                                                  Method

                                                  1. Add sweetened condensed milk, butter and chocolate to a saucepan.
                                                  2. Cook over low heat until the mixture is very thick (you will see the bottom of the saucepan when mixing).
                                                  3. Transfer to a heatproof bowl or plate and let cool down. Refrigerate for about 30 minutes.
                                                  4. When it's cold, make balls and coat them with the sprinkles.
                                                  5. Serve in plates or in small paper cases.
                                                      Enjoy!