Christmas Cupcakes can also be made on other days than Christmas!
Ingredients: 250 grams butter, 250 grams sugar, 4 eggs, 250 grams flour, 1 sachet vanilla sugar, baking powder, 2 tablespoons cocoa powder, 50 grams plain chocolate,
Preheat the oven to 160 degrees. Put in a muffin form the paper shapes (for these special days in green and red). Mix 250 grams butter with 250 grams sugar until creamy. Add gradually 4 eggs and mix until you have a pale batter. Add 250 grams flour, 1 sachet vanilla sugar and baking powder and mix it well. Fill the cupcakes with the 3/4 of the batter. Sprinkle over the cupcakes about 50 grams finely chopped plain chocolate. Add with the rest of the batter 2 tablespoons cocoa powder and mix it well. Shovel it in the chocolate cupcakes so the chocolate is well covered. Place the cupcakes for about 30 minutes in the preheated oven. Decorate the cupcakes possibly with red and green icing. Enjoy!
Ingredients: 500 ml milk, 2 eggs, 250 ml whipping cream, 50 grams icing sugar, 1 vanilla pod, 50 grams plain chocolate,
Heat 500 ml milk. Put while it warms up the scrape of 1 vanilla pod and the stick itself. Leave it on low heat. Mix 2 egg yolks with 50 grams icing sugar and 250 ml whipping cream. Add this to the milk and leave it 10 minutes on low heat. Remove the vanilla pod from the warm milk. Let the it all cool well. Make 50 grams plain chocolate into very little pieces. Scoop the chocalate by the cooled mixture. Put it in the ice machine and turn the ice machine on following the instructions in the manual. Put the ice straciatella icecream in the freezer for at least 6 hours. Enjoy!
I have tried many recipes and tasted many brownies but this recipe remains the best. No “double chocolate” but just simply a brownie.
Ingredients: 65 grams plain chocolate), 110 grams butter, 2 eggs, 225 grams sugar, 1 teaspoon vanilla aroma, 1/2 teaspoon baking powder, pinch of salt, 110 grams flour,
Preheat the oven at 165 degrees (fan). Melt au bain-marie 65 grams plain chocolate with 110 grams butter. Let it cool slightly. Beat 2 eggs with 225 grams of sugar untile pale. Add 1 teaspoon vanilla aroma, 1 pinch of salt and 1/2 teaspoon baking powder and mix well. Add the chocolate and 110 grams flour. Fold it gently together. Grease a brownie tin and lined with baking paper. Pour the batter in the brownie tin. Put the brownie tin approximately 20 minutes in the preheated oven. Let brownie cool in the tin and then cut it into pieces. Enjoy!
Ingredients: 250 grams butter, 4 eggs, 250 grams flour, 125 grams of sugar, 125 grams brown sugar, 8 grams vanilla sugar, 4 tablespoons cocoa powder, 1 teaspoon baking soda , 100 grams plain chocolate,
Preheat the oven at 160 degrees (fan). Make the cake for 2 types batter ready, the ordinary batter and the chocolate batter. The ordinary batter make you as follows. Mix 125 grams butter and 125 grams sugar to a smooth mass. Add 2 eggs, one at a time and mix until the batter is revealed. Then add 125 grams flour and 8 grams vanilla sugar and mix until you get an airy batter.
For the chocolate batter you follow these steps. Mix 125 grams butter 125 grams brown sugar to a smooth mass. Add 2 eggs, one at a time and mix until the batter is lighter. Then add 125 grams flour, 4 significant tablespoons cocoa powder, 1 teaspoon baking soda and 100 grams chopped into small pieces of pure chocolate. Mix to a good batter.
Grease and dlour a cake tin. Scoop a first layer of the ordinary batter in the cake tin, then a layer of chocolate batter, another layer ordinary batter and finally the chocolate batter. Turn the cake tin about 80 minutes in the preheated oven. Check always with skewers if the cake is ready. When there is still batter on the skewer the cake needs a little longer in the oven. Allow the cake to cool in the cake tin and then let him go cool on a plate. Enjoy!
Ingredients: 250 grams of butter, 200 grams brown sugar, 160 grams sugar, 3 eggs, 300 grams of flour, 2 teaspoons baking soda, 60 grams of cocoa powder, 250 grams of plain chocolate,
Preheat the oven at 150 degrees (fan). Mix 250 grams butter with 200 grams brown sugar and 160 grams sugar into a smooth mass. Add 3 eggs, one at a time. Then add 300 grams of flour, 2 teaspoons baking soda and 60 grams of cocoa powder and mix it a good batter. Chop 250 grams of plain chocolate to pieces and add to the batter. Turn of the batter small balls, about the size of a pingpong ball and press them flat on a greased baking sheet. Put the baking sheet about 25 minutes in the preheated oven. Let the cookies cool on a roster. We had enough batter for 45 cookies. Enjoy!
Ingredients: 85 grams butter, 2 tablespoons syrup, 1/2 tablespoon vanilla aroma, 300 grams selfraising flour, 100 grams sugar, 25 gram cocoa powder, 1 sachet baking powder, 100 grams plain chocolate, 3 tablespoons syrup,
Melt 85 grams of butter. Whisk in a bowl 2 tablespoons syrup, 1/2 tablespoon vanilla aroma and the melted butter into one. Mix in another bowl 300 grams selfraising flour with 100 grams of sugar, 25 grams of cocoa powder and 1 sachet baking powder. Stir the butter through the flour mixture. Stir until you have a good batter. Pour the batter in a greased and floured cake tin. Place the cake tin approximately 50 minutes in the preheated oven at 160 degrees (fan). Let the chocolate cake cool in the cake tin on a wired rack. Remove the chocolate cake from the mould and place the chocolate cake on a large plate.
Then make the chocolate glaze. Melt ‘au bain marie’ 100 grams of plain chocolate with 3 tablespoons syrup. When it is melted spread it directly on the chocolate cake. Allow the glaze to harden. Enjoy!
On television this week was an episode of Nigella Express with ‘ The Rocky Road Crunch Bars “, a simple and very tasty recipe Nigella Lawson . I tried it in my own kitchen. Instead of the Golden Syrup, I opted for simple syrup, which I had at home, and golden syrup is not available here.
Ingredients: 225 grams biscuits, 100 gram marsmellows, 300 grams plain chocolate, 125 grams butter, 3 tablespoons syrup,
Crumble 225 grams biscuits fine (fine crumbles and larger pieces). Put it in a bowl and add 100 grams mini marshmellows to it, I had normal pink and white mashmellows, So I used a kitchen scissor to make it smaller. Mix this well with the cookies.
Melt-au bain marie 300 grams of plain chocolate, 125 grams of butter and 3 tablespoons syrup. Stir this well while it melts. When the chocolate is melted, stir 2/3 of the melted chocolate on the cookie crumbles and marshmellow mixture. Stir the chocolate with a spatula around the cookie crumbles and marshmellows.
Pour this mixture in a baking paper held brownie tin. Pour the last bit of melted chocolate over it and try to top a bit smoother. Cover the brownie tin with aluminum foil and set it at least 2 hours in the refrigerator, prefer longer … Cut it in smaller pieces and enjoy!
Pour the macaroni and stir it with the mushroom-roomsaus and serve. Tasty!
