Tag Archives: chocolate

Healthified Millionaire’s “Shortbread”

These are so good that if I didn’t have my healthy blog, I would definitely pop them straight onto this blog. They are best served cold, and can be enjoyed as a “whenever you feel like chocolate” snack, or as an energy boosting bar that satisfies your sweet tooth when you are attempting to be healthy.

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These are full of good fats (coconut oil, nuts, nut butter), which is both great, and deadly. The trick with healthy foods, is generally that moderation is still important. The high-protein, high-fat nature of these means they are very filling. Any more than one or two, and you’re definitely not enjoying them out of hunger, rather sheer enjoyment of the creamy, chocolatey, caramely goodness.

Check out the recipe here.

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Chocolate Cake with Salted Caramel and Chocolate Ganache filling

I love having a family with good taste. It means I get to spoil them with experiments and I get to enjoy the benefits, both of actually putting together something delicious, and of enjoying it (I am still trying to figure out which one I enjoy more… thankfully it’s not important to figure out, otherwise I would be in a major quandary and dilemma and I would probably end up not doing either of them. I’m weird like that).

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I have a problem with reading, and I have lost my excuse since finishing University. While at school and while studying at University, I got a bit lazy to read. I absolutely love reading though, I always have, every since my Great Gran taught me how to read the children’s bible when I was 5! I got a Dictionary for my 6th birthday. Which I decided I would try and read when I was 11. Thankfully I didn’t get very far, that would have been a waste of time!

But that is my problem with reading: I feel that it is such a luxury past-time, that if I have something more “important” to be doing (such as assignments, studying, thesis, etc.), then how could I allow myself to indulge in reading? As a result I didn’t do my reading at Uni. Which isn’t to say that I got much of the other important stuff done in that time instead though, I would actually end up not doing either activity. So it really was a terrible excuse.

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Now, I can’t even use that excuse because I am no longer studying! I have free time which is actually free, and it is beautiful. You could say that the free time actually adds up to the endless holidays that students get. Or at least I can tell myself that so that I don’t feel so jealous about all their time to travel and explore…

The beautiful birthday girl

The beautiful birthday girl

I suppose what I do do instead of reading or studying now is bake. I am ok with that. Sometimes baking requires planning and organisation and grown up things like that, so for this cake for my cousin’s 18th, I had to make a practice version of the cake. You know, to make sure it worked out alright (nothing to do with sampling or ensuring that we had our own personal “leftovers”…

 practice cake
For the cake

Ingredients

  • 230g caster sugar
  • 4 eggs
  • 240g flour
  • 4 Tbsp cocoa powder
  • 1 Tbsp baking powder
  • ¼ tsp salt
  • 250ml milk
  • 125g butter
  • 1 Tbsp vanilla essence

Method

  1. Preheat oven to 180ºC. Prepare two round baking tins.
  2. Place eggs and sugar into a bowl and whisk on high until lighter in colour, thick and frothy
  3. Sift flour, cocoa powder, baking powder, salt together and fold into the egg mixture until all ingredients are just wet
  4. Melt down the butter into the milk in a pot on low heat. Add the vanilla essence once mixed together
  5. Add butter-milk mixture to the batter and stir until it reaches a smooth consistency. Mix carefully so as to not lose any of the air in the whipped eggs
  6. Divide batter equally between the two cake tins and place in the preheated oven. Leave to bake for 30 minutes
  7. Once done, remove from the oven and allow to cool before frosting.

Note: for this cake, I completely flattened off both tops using a bread knife. This was so the strawberries could sit safely

For the Salted Caramel

Ingredients

  • 1 Cup caster sugar
  • 100g butter (cubes)
  • 60ml cream

Method

  1. Place the sugar in a pot on a medium-high heat and allow it to melt. Do not stir. Shake the pot to mix the sugar and allow the top dry sugar to get to the heat under the molten sugar
  2. Once a golden colour is reached and all the sugar is dissolved, add the butter and stir until melted and mixed in
  3. Remove from heat and add the cream, stirring vigorously until all is incorporated
  4. Place in a bowl/container and allow to cool before using in this cake
For the Chocolate Ganache

Ingredients

  • 120g dark chocolate (I used Bournville)
  • 80ml cream (pouring or heavy cream)
  • 30g butter

Method 1:

  1. Melt the chocolate in the microwave in 30 second intervals, stirring regularly. Just before all the bits are melted, remove and keep stirring until the heat of the melted chocolate melts the remaining chocolate
  2. Add the butter and allow it to melt into the chocolate
  3. Mix in the cream until a smooth and consistent glossy chocolate mixture forms. Allow to cool slightly before use

Method 2: 

  1. Heat the cream on a stove top. Once simmering, remove from heat and pour over chocolate and butter. Ensure the chocolate has been chopped into small pieces so that it melts easier.

 

caramel ganache layer

For the Chocolate Buttercream frosting

Ingredients

  • 110g butter softened
  • 220g icing sugar
  • 20g cocoa powder
  • 40ml cream (or until desired texture is reached)

Method

  1. Cream the butter (electric whisk on low)
  2. Sift the icing sugar and cocoa powder together, and cream together with the butter
  3. Add the cream in small doses to help the mixture come together and continue to do so until desired consistency is reached
  4. Only frost cake once cake is coooled

Food lately

Oh my word I can’t believe it’s been so long since I actually posted anything! I do have a ton of reasons (internet, laptop, camera, etc.) but excuses don’t mean anything at the end of the day: it didn’t get done, and now I need to fix that!

Just because I haven’t posted anything doesn’t mean that I haven’t been doing food stuff lately – that will never happen! As you can see above (and below), Easter happened, so of course food happened. I entered a competition  on Yuppiechef.com (#eastercakeoff), and had to bake their amazing Spiced Almond Hot Cross Bun Cake, and maybe I didn’t win the awesome Le Creuset hamper (*tear), but you can’t not be winning at life when you get to eat an amazing cake like this. Instead of toasting coconut flakes (which were impossible to find the day before Easter) (also I burnt the one bag of coconut flakes that I did have, but don’t tell anyone that!), I bought some really delicious cereal topping from Woolworths, which came with flaked almonds, coconut flakes, and white chocolate. Totally makes up for the burnt coconut (and because there is now some cereal topping left over…) #WinningAtEaster!

Easter = eggs (obviously). (Let’s see how much of this blog post I can write in parenthesis…) So quiche was the order of the day – you know, to be healthy and stuff, and I have finally found a super reliable shortcrust pastry recipe which I will share (in a really cool and special new way), sometime in the new future).

I’ve also recently decided that I should probably start being a bit healthier. I am in the Wellness and Health & Fitness industry so I should maybe start setting a better example. I had a week of jar salads. I got over it. And how can I not, when there are these amazing chocolate-chocolate éclairs in a recipe book just asking to be made!

So new week, I had to try be healthy again. I’ve gone the Herbalife route now. If you haven’t heard of it yet, you will certainly hear more about it from me in the future. It’s such an amazing product, and look at the delicious (and nutritious) smoothies you can make with it. Trust me, these tasted just like a chocolate-covered strawberry, just as they should!

I’ve also started working with a more regular income. Just because it is regular, doesn’t mean it is hugely lucrative, but it does mean that on pay day I get to go buy “other people” some treats from bakeries I’ve been meaning to try. These are from Chocola. J in Northcliff and they were heavenly, especially the crème brûlée cupcake, and the Bar-One cheescake…

  Vovo Telo always presents their food so well. I have an absolute favourite sandwich at their restaurant, but I decided to give this croissant a try for a change. That’s literally one of my most challenging things ever: saying no to the things you love to try something new, even if it is likely to be as delicious. Can’t I just have both?!?!?! I kept my consistency by having African Summer Tea from Toni Glass though. I am in love!

So that’s what’s been happening in my food world over the past month or so. I’ve made a couple loaves of bread, tried to be experimental with media, and also trying to figure out this whole work-life balance thing. It’s quite tough if you’re trying to make the things you are passionate about (the “life” side of the equation) part of your work… But we are getting there. And the rest of April is going to be an amazing adventure in preparation for May and the rest of the year. Second Term starts soon: New Term, New Me (again)!

Viennese Whirls

I am having such uncharacteristically strong cravings lately. Not in a weird way (I’m not pregnant), but my body is definitely telling me which nutrients I am lacking. Like salty or spicy potato chips (which I normally only each about 4 times a year). And chocolate too, which is normal for me, but not normally such an insatiable desire…

There’s also the inability to stop once I’ve started. I guess this is what happens when you attempt to be healthy! (Though being healthy is definitely paying off – six pack, here I come!)

Pre-baked whirls

So the other day I had a craving for those little melting moments shortbread cookies. I really just wanted the sweet buttery-ness to melt and dissolve on my tongue. With a nice dusting of icing sugar of course.

I Pinterested recipes for the little gems and I came across recipes for Viennese whirls, which are just a slightly different consistency, making them pipable. Result: the most professional-looking home-baked cookies I have ever made! And even better when dipped in the rare perfection that is Bournville (seriously, though, why have they stopped selling that in my local shops? Where did it go?!)

Tea and whirls

Make sure when you’re making these that the dough/batter is extremely soft – pop it in the microwave for 10 seconds or cream it extra well; you may end up with a split piping bag if you don’t.

Whirl batter

I am also considering adding a dash of vanilla next time I make these, just to add a subtle sweet depth to them.

Tea and biccies

Viennese Whirls

Makes about 16-20

Ingredients

  • 250g butter
  • 55g icing sugar
  • 225g cake flour
  • 75g cornflour
  • About 200g dark chocolate for dipping (I keep the quantity low so I don’t end up eating all the leftovers!)

Method

  1. Preheat the oven to 170°C
  2. Cream the butter and icing sugar together really well
  3. Sift the cake flour and cornflour together, and add to the butter mixture. Mix very well
  4. Place in a piping bag fitted with a star nozzle and pipe onto a prepared baking sheet
  5. Place in the oven and bake for 15 minutes, just before they start to change colour
  6. Remove and let cool before dipping in melted chocolate. Leave for the chocolate to harden

Condensed milk biscuits

One more day of exams left and I am still baking up a storm. There were 60 scones in my kitchen today! There are only 3 people that live in my house, and no, I am not planning a party… They are actually for a fundraiser at my old primary school.

Surprisingly, my food has all gone to fairly good causes this week. And when I say “good cause”, I mean that it didn’t get eaten by only me, my mother and my brother. I baked “healthy” choc chip banana bread which I took to a fabulous games evening. I also shared these cookies with them.

Condensed milk cookies with milk and condensed milk

Condensed milk is one of my guilty pleasures. We hardly ever have any in the house unless we actually have a recipe that requires it, and generally then the recipe will require all of it (though we don’t scrape the tin out into the recipe, we reserve that for teaspoons of sneaky deliciousness). These biscuits are incredibly delicious as they are, but they also serve as a great base for other biscuits, such as chocolate chip, or macadamia and cranberry cookies. I also made some chocolatey choc chip cookies that were amazing, and they didn’t want to be left out of the photoshoot, so you can get a sneak peak at those as well.

 

Condensed milk cookies with choc chips, macadamia nuts and cranberries, and plain goodness

Condensed milk cookies with choc chips, macadamia nuts and cranberries, and plain goodness

Condensed milk biscuits

Ingredients

  • 340g cake flour
  • 225g butter
  • 110g caster sugar
  • 200g sweetened condensed milk
  • 1 tsp vanilla essence
  • ½ tsp baking powder

Method

  1. Preheat the oven to 180ºC
  2. Cream the butter and sugar
  3. Add the condensed milk, flour, vanilla and baking powder and mix thoroughly. Add extras at this stage
  4. Roll cookie dough into 4cm balls and place on a prepared baking tray
  5. Flatten the balls slightly with a fork
  6. Bake for 15 minutes until the biscuits are golden. Allow to cool slightly before removing from the baking sheet
These chocolate bad boys come from the recipe book I used for my bread. I had a hankering for chocolate cookies, so I went a bit wild and made all the cookies

These chocolate bad boys come from the recipe book I used for my bread. I had a hankering for chocolate cookies, so I went a bit wild and made all the cookies

Zucchini brownies? Not for me thanks!

Alternative title for this post: How to get kids to eat more vegetables. Or: How to mess with your friends who say they don’t eat vegetables. Or: A slightly healthier brownie recipe (but still includes sugar).

Not your typical background props for brownies

Not your typical background props for brownies

Zucchini was stalking me. It was like a green veggie monster lurking in every corner of my life saying “Eat me, eat me!” (In the creepiest veggie monster voice you can imitate). I was like, “ew, no! Vegetables!? Too much green! Too much health! Too much not chocolate!”

That peanut butter stripe... That melted dark chocolate... That richness that looks like it translates to goodness...

That peanut butter stripe… That melted dark chocolate… That richness that looks like it translates to goodness…

I figured though, since I had given in and made the carrot cupcakes, I would just have to give these babies a shot. Problem is, zucchini isn’t the same as it is overseas. We have mini zucchini, which I took an unfortunate while to realise is what we refer to as: baby marrow. I assume it’s the same thing???

I follow quite a lot of blogs, and there was a week where every single one of those blogs sent me some form of zucchini cake/brownie/muffin/savoury-thing recipe, and they all looked so amazing! But still… Vegetables… When I got this one from Yammie’s Gluten Freedom, I decided that that had to be the one. Her recipes are reliable, and her brownies have always come out tops in my books. Alas, my trust has been broken!!

Box of brownies

Just kidding, she will always be amazing, and these brownies aren’t half bad. The peanut butter topping definitely makes them worthwhile. My major complaint with this recipe is that they kind of taste like vegetables… Kind of a lot… We gave some to a friend though who refuses to eat veggies – we didn’t tell him – he actually said he enjoyed them, and that they had a nutty flavour. So the key to this recipe is: deception. Obviously, as the baker, this didn’t work so well for me, and all I could taste was green…

Zucchine, baby marrow, grown up marrow, courgette, by any other name does not belong in a brownie

Zucchini, baby marrow, grown up marrow, courgette, by any other name does not belong in a brownie

Zucchini brownies – made in SA

Ingredients

  • 2 cups finely grated baby marrows/courgettes/zucchini (I used the zester to grate mine superfine – I didn’t feel like having huge chunks of the stuff)
  • 1 C brown sugar
  • 1 ¹⁄³ cup applesauce (mine was a good jar of the stuff)
  • 2 eggs
  • 2 tsp vanilla
  • ²⁄³ C oat flour/food-processed oats (ground down to a flour)
  • 1 C cocoa powder
  • 2 tsp bicarbonate of soda
  • 1 ½ tsp baking powder
  • ½ tsp cinnamon
  • ½ tsp salt
  • Additional: chocolate chips of whatever degree of healthiness suits your taste

Method

  1. Preheat oven to 180ºC, and line a 11×11″ baking tray/dish
  2. Mix the sugar, eggs, apple sauce, vanilla and baby marrows
  3. Mix the oat flour, cocoa powder, baking powder and soda, cinnamon and salt together
  4. Add the dry mixture to the wet mixture and mix well, ensuring there are no floury dry bits
  5. Pour mixture into prepared pan/dish
  6. Bake on the middle shelf for 1 hour
  7. Remove and leave to cool before frosting – I frosted mine with melted chocolate and a mix of melted chocolate and peanut butter

3 Ingredient ratio cookies

In school we found ourselves asking: “why do we need maths? We are never going to use the gradient of a hyperbole anywhere in our lives! Who even cares what x equals, I want to be an artist/lawyer/journalist/psychologist/fireman.”

Pam's jar

I am pleased to let you know, that I have found a use for maths that goes beyond simple addition and subtraction – we all knew that was important, how else would we be able to count our pieces of cake or get sad as people eat all your chocolates, one by one? Maths is beyond useful in these Ratio Butter Cookies, where all you have to remember is 3 little numbers. It’s so easy, you’ll quickly forget that it’s based on mathematical principles.

Mom's dayThese 3:2:1 cookies are my go-to biscuits when I am bored, craving cookies, or when I want to make a gift for someone. As a baker, I think that giving baked goods is like giving a little part of myself to the person, so it’s a personal gift, which is my favourite type of gift. As you can see from the photos, my skills with the biscuits definitely improved the more I made them, but that’s what this blog is about: learning.

Pre and post-bake

I used these fabulous cookie cutters I got from Yuppiechef, which imprint your chosen letters and words onto the cookies. Trouble is, someone has since hidden my pack of letters, so now I have to be creative when choosing my messages, because I only have the letters that were used in past messages. How many different ways can you use the letters: T. H. E. K. E. N. D. Z.? For those of you who are good with anagrams, there’s a challenge for you.

The Kendz cookies

Ratio butter cookies – dark chocolate and orange butter cookies

Ingredients

  • 300g cake/plain flour
  • 200g salted butter (or unsalted, with a pinch of salt added later)
  • 100g caster sugar
  • 1 tsp orange zest (or lemon zest, but this doesn’t go as well with the dark chocolate)
  • melted dark chocolate (about 1 slab, depending on how much of the cookie you want to cover in chocolate)

Method

  1. Cream the softened butter and the sugar with the orange zest until smooth, light and creamy, almost fluffy
  2. Add the flour mix together until well-combined. You may want to get your hands in there to make sure it all comes together nicely
  3. Wrap in cling film and chill in the fridge for about 30 minutes. It can also be frozen in a sausage shape to be cut into discs whenever you want it
  4. Heat the oven to 180ºC, and line a baking tray
  5. Roll out the cookies and cut into the desired shapes. Make sure they are all of even thickness or they will cook at different speeds
  6. Place on the prepared baking tray and place in the oven
  7. Bake for 10-12 minutes, or until light golden and they no longer look wet. Depending on how crispy you like your cookies of course…
  8. Remove from the oven and let them cool completely
  9. Melt the dark chocolate (double boiler or in the microwave, but be careful not to let it burn), and dip cookies as desired, placing them on baking parchment to set.

Be mine