Cutting corners

Ingredients:

For the Brownies:

• ½ cup butter salted, softened
• 1 cup sugar
• 4 large eggs
• 1 16 ounce can chocolate syrup
• 1 teaspoon vanilla extract
• 1/2 teaspoon kosher salt
• 1 cup all-purpose flour

For the Strawberry Filling:

• ½ cup butter salted, softened
• 1 cup powdered sugar
• ¼ cup strawberry spread (jam or jelly)

For the Topping:

• 1 10 ounce package semi-sweet chocolate chips
• ½ cup plus 1 tablespoon butter cubed

Preparation Steps:

• For the Brownies:

  • Heat oven to 350°F and spray a 13×9-inch baking pan with nonstick spray.
  • In a small bowl, whisk together flour and salt; set aside.
  • In a large bowl, combine butter and sugar and cream together until lighter in color and fluffy.
  • Add eggs, one-at-a-time. Beat well after each addition.
  • Add syrup and vanilla – beat well.
  • Sprinkle the flour/salt mixture over the chocolate mixture and mix just until no dry flour remains.
  • Pour into the prepared baking pan.
  • Bake 30 minutes at 350°F for 30 minutes (the brownie top will still appear wet). Transfer brownies to a wire rack to cool completely.

  For the Strawberry Filling:

  • Cream together softened butter and powdered sugar. Beat until smooth.
  • Add strawberry spread and cream together until well incorporated.
  • Spread the strawberry over the cooled brownies. Cover and refrigerate until set.

  For the Chocolate Topping:

  • Melt the chocolate chips and butter together. Stir until completely blended. Once the chocolate has cooled (at least 30 minutes), spread it over the strawberry layer and place the brownies back in the refrigerator.
  • When ready to serve, cut into small bars.
  • Keep bars refrigerated in an airtight container up to 1 week.

Recipe Link:

https://www.delicious.com.au/recipes/venison-meatball-wild-mushroom-ragout/6de4fc79-b755-46c2-aa25-56958363bf33?current_section=recipes&r=recipes/group/n23d7jex

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Crème Brûlée

Ingredients:

• 2 cartons double cream, 1 large (284ml) plus 1 small (142ml)
• 100ml whole milk
• 1 vanilla pod
• 5 large egg yolks
• 50g golden caster sugar, plus extra for the topping

Preparation Steps:

• Step 1 – Heat the oven to 180C/160C fan/gas 4. Sit four 175ml ramekins in a deep roasting tin at least 7.5cm deep (or a large deep cake tin), one that will enable a baking tray to sit well above the ramekins when laid across the top of the tin.
• Step 2 – Pour the large and small cartons of double cream into a medium pan with the milk.
• Step 3 – Lay the vanilla pod on a board and slice lengthways through the middle with a sharp knife to split it in two. Use the tip of the knife to scrape out all the tiny seeds into the cream mixture. Drop the vanilla pod in as well, and set aside.
• Step 4 – Put the egg yolks and sugar in a mixing bowl and whisk for 1 min with an electric hand whisk until paler in colour and a bit fluffy.
• Step 5 – Put the pan with the cream on a medium heat and bring almost to the boil. As soon as you see bubbles appear round the edge, take the pan off the heat.
• Step 6 – Pour the hot cream into the beaten egg yolks, stirring with a wire whisk as you do so, and scraping out the seeds from the pan.
• Step 7 – Set a fine sieve over a large wide jug or bowl and pour the hot mixture through to strain it, encouraging any stray vanilla seeds through at the end.
• Step 8 – Using a big spoon, scoop off all the pale foam that is sitting on the top of the liquid (this will be several spoonfuls) and discard. Give the mixture a stir.
• Step 9 – Pour in enough hot water (from the tap) into the roasting tin to come about 1.5cm up the sides of the ramekins. Pour the hot cream into the ramekins so you fill them up right to the top – it’s easier to spoon in the last little bit.
• Step 10 – Put them in the oven and lay a baking sheet over the top of the tin so it sits well above the ramekins and completely covers them, but not the whole tin, leaving a small gap at one side to allow air to circulate.
• Step 11 – Bake for 30-35 mins until the mixture is softly set. To check, gently sway the roasting tin and if the crème brûlées are ready, they will wobble a bit like a jelly in the middle. Don’t let them get too firm.
• Step 12 – Lift the ramekins out of the roasting tin with oven gloves and set them on a wire rack to cool for a couple of minutes only, then put in the fridge to cool completely. This can be done overnight without affecting the texture.
• Step 13 – When ready to serve, wipe round the top edge of the dishes, sprinkle 1½ tsp of caster sugar over each ramekin and spread it out with the back of a spoon to completely cover.
• Step 14 – Spray with a little water using a fine spray (the sort you buy in a craft shop) to just dampen the sugar – then use a blow torch to caramelise it. Hold the flame just above the sugar and keep moving it round and round until caramelised. Serve when the brûlée is firm, or within an hour or two.

Recipe Link:

https://www.bbcgoodfood.com/recipes/ultimate-creme-brulee

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Peach and leite creme

Ingredients:

• 4 and 1/4 cups of milk (1 liter)
• 6 egg yolks
• 1 cup of sugar
• 1/3 cup of cornstarch
• 1 lemon (peel only)
• 2 teaspoon of peach jam
• chantilly and cinnamon powder for decoration

Preparation Steps:

• In a pan, pour the milk and strips of the lemon peel, bring to a boil and put aside.
• In a bowl, beat sugar with the cornstarch, add egg yolks and beat again.
• Add the milk and stir constantly until all the ingredients are well mixed.
• Return to heat, stirring constantly until thickened.
• Remove from heat, put the peach jam at the the botton of the cup with the leite creme on top and let it cool.
• Decorate with chantilly and cinnamon powder and

Recipe Link:

https://portugueserecipes.ca/recipe/1122/11/Portuguese-Lemon-Leite-de-Creme-Recipe

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Strawberry paradise

Ingredients:

For the Brownies:

• 2 cups all-purpose flour
• 1 cup white sugar
• ¾ cup chocolate chips
• ½ cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1 egg
• 1 cup plain yogurt
• ½ cup milk
• 1 teaspoon vanilla extract
• ½ cup vegetable oil
• ¼ cup chocolate chips
• ½ cup butter salted, softened
• 1 cup powdered sugar
• ¼ cup strawberry spread (jam or jelly)

For decoration:

• 2 strawberries for each stick
• 3 marshmallow for each stick
• Caramel syrup

Preparation Steps:

Step 1 – Preheat oven to 400 degrees F (200 degrees C). Grease 12 muffin cups or line with paper muffin liners.

Step 2 – Combine flour, sugar, 3/4 cup chocolate chips, cocoa powder, and baking soda in a large bowl. Whisk egg, yogurt, milk, vanilla, and vegetable oil in another bowl until smooth; pour into chocolate mixture and stir until batter is just blended. Fill prepared muffin cups 3/4 full and sprinkle with remaining 1/4 cup chocolate chips.

Step 3 – Bake in preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Step 4 – For each stick insert 3 marshmallow, followed by the muffins and finnaly the strawberries.

Step 5 – Decorate with caramel syrup and serve.

Recipe Link:

https://www.allrecipes.com/recipe/228553/moist-chocolate-muffins/

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Fancy chocolate cheesecake

Ingredients:

The Base

• 7 oz Oreo cookies (200 g)
• 3 tablespoon butter (45 g), melted

The Chocolate Cheese Filling

• 10 oz full fat cream cheese (280 g), room temperature
• ⅓ cup sugar (65 g)
• 1 cup sour cream (210 g)
• 1 teaspoon vanilla extract
• ¼ teaspoon salt
• 4 oz semisweet chocolate (110 g)
• 2 large eggs , room temperature

Decoration

• crushed oreo
• caramel
• chantily
• any red fruits

Preparation Steps:

The Base

• Step 1 – Blend Oreo cookies in a food processor until you get a fine mixture. Skip this step if you’re using already made crumbs. Pour into a bowl together with butter and mix well.
• Step 2 – Line a 12 hole muffin pan and distribute the mixture evenly into every hole. Using the back of a small spoon, press the mixture evenly. Place in the freezer for 30 minutes.

The Chocolate Cheese Filling

• Step 1 – Chop chocolate and melt in microwave. You can also use double boiler method. Set aside and leave until it has cool slightly before using.
• Step 2 – Add cream cheese into a bowl and using a handheld mixer, whisk on lowest speed just until it gets creamy. Now add in sugar, sour cream, vanilla and salt. Mix everything well.
• Step 3 – Now add in the melted chocolate and mix everything together. Set aside.
• Step 4 – Crack both eggs into another bowl and lightly whisk them. Add the eggs into cheese mixture and fold everything together with a spatula. Divide the batter evenly into the muffin pan.
• Step 5 – Bake in a preheated oven (no fan) at 285ºF (140ºC) for 25 minutes or until when you gently shake the pan, the surrounding of the cheesecakes has set and the center wiggles.
• Step 6 – Remove from the oven and cool completely before placing the pan in the fridge for min 8 hours.

Assembling

• Step 1 – Remove the cheesecake from the pan (use a knife or offset spatula to help lift them out). Peel the liners and place the cheesecakes on a serving plate. Drizzle some melted chocolate on top and sprinkle some chocolate shavings. Enjoy!

Recipe Link:

Easy Mini Chocolate Cheesecakes

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Chocolate Mousse Trifle

Ingredients:

• 8-10 Pieces Oreo (You can use any cookies of your choice)
• 100 Grams chocolate (Semisweet)
• 300 ml Heavy Whipping Cream (Chilled)

Decoration

• cinnamon powder
• chantilly
• 2 kinder bueno

Preparation Steps:

• Step 1 – Crush Oreos By Bashing Them With A Rolling Pin Or Add The Oreos To A Food Processor And Process Until You Have Small Crumbs.
• Step 2 – Cut chocolate Into Smaller Pieces (Or Use chocolate Chips). Then Melt The chocolate With 50ml Of Cream In A Heatproof Bowl On A Double Boiler, Making Sure The Bottom Of The Bowl Isn’t Touching The Simmering Water.
• Step 3 – Once The chocolate Is Completely Melted Let It Cool For 5-6 Minutes.
• Step 4 – Whisk The Rest Of The 250ml Whipping Cream In A Separate Bowl Until Soft Peaks Form. Then Add Half Of The Whipped Cream To The chocolate Cream Mixture And Mix Until Well Combined.
• Step 5 – Fill The Mousse And The Cream Into 2 Different Piping Bag, This Makes It Easy To Create The Layers Inside A Glass. (Or You Can Simply Spoon Them Into Your Glass)
• Step 6 – Now Layer Crushed cookies, chocolate mousse And Whipped Cream To Your Glass Bowl. Repeat Layers.
• Step 7 – You Can Serve Them Right Away Or Refrigerate For 2-3 Hours And Serve Chilled.

Recipe Link:

Only 3 Ingredient Chocolate Mousse Trifle

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Chocolate egg (balloon experiment)

Ingredients:

• 1 tablespoon of peach jam for the inside
• 1 teaspoon  of peach jam for decoration
• 100 Grams of baking chocolate
• 150 ml Chantilly

Preparation Steps:

• Step 1 – Clean some party ballons, add 100 ml of water inside and only fill them to the size o a tenis ball(cool on the fridge for better results)
• Step 2 – Start melting the chocolate, once it  melted let it cool for 2 minutes.
• Step 3 – put a little bit of chocolate on the plate to serve as base.
• Step 4 – SLOWLY coat the balloons in the chocolate and let them rest on the chocolate base we did before.
• Step 4 – Let the cool on the fridge for the night
• Step 5 – Pop the balloon, remove the water, and peel the plastic.
• Step 6 – Now add peach jam followed by chantilly and serve.

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