140g/5oz butter, softened
280g/10oz icing sugar
1-2 tbsp milk
version 2
125g butter
400g icing sugar
1tsp vanilla
3-4 tbl milk
Author: Notnick
Chocolate Tart
Chocolate Tart
03 March 2007
12:14
315ml double cream
2tbl caster sugar
115g butter
455g chocolate
100ml milk
Blind bake a 12″ sweet pastry case
Boil Cream & sugar
Once boiled remove from heat & add butter & chocolate
Once mixed & melted add milk & whisk till silky.
Allow to cool a little & pour into pastry case.
Chocolate Mousse
Chocolate Mousse
31 October 2007
21:51
Put 150g mini-marsh-mallows 50g soft butter 250g dark chocolate and 60ml hot water in a heavy pan and melt. Whip 284ml double cream with 1tsp vanilla and fold into the chocolate.
Makes 4 portions at 175ml or 6x 125ml at 17- into glasses or ramekins and cool
Cupcakes
375g SR Flour
1tsp baking powder
115g butter
200g fine sugar
3 eggs
1 1/2 tsp vanilla extract
175ml milk
Frosting-
175g butter
350g icing sugar
2 tblsp milk
6 drops vanilla
Oven- 180c bake for 25 mins
Date & walnut banana loaf
250g plain flour
1tsp bicarb soda
150g soft brown sugar
75g unsalted butter, soft
2 eggs, beaten
2 large bananas, mashed
2-3 tsp milk
100g chopped walnuts
175g stoned 1/4ed dates
Put dates on bottom of tin
Mix rest and poor on top
(21x11cm),bake 45-50min @ 180c-
Store in fridge in clingfilm for upto 15 days
Scones
Ingredients
225g/8oz self raising flour
pinch of salt
55g/2oz butter
25g/1oz caster sugar
150ml/5fl oz milk
Method
Mix together the flour and salt and rub in the butter.
Stir in the sugar and then the milk to get a soft dough.
Brush the tops of the scones with a little milk. Bake for 12-15 minutes until well risen and golden.
Chocolate Muffins
2 eggs
1 cup (200 g) sugar
1 cup (130 g) all-purpose flour
6 tablespoons cocoa powder
2 teaspoons baking powder
1 teaspoon vanilla essence
2/3 cup (160 ml) milk
2/3 cup (160 g) butter
4 oz (120 g) chocolate chips
Preheat oven to 350 deg F (Gas mark 4 or 180 deg C).
Grease 6 large muffin tins or cups (paper muffin bake cups are recommended).
Beat the eggs with sugar, mix with flour, cocoa powder, baking powder, vanilla and milk.
Fold in the melted butter.
Add chocolate chips (please note that these might end up in the bottom of the muffin).
Bake at 350 degrees until a until a wooden pick inserted in center comes out clean, approximately 30 minutes.
Paté Sucre
250g butter
200g icing sugar
500g plain flour
4 egg yolks
4tbl cold water
Crumpets
450g/1lb plain flour
15g/0.5oz salt
15g/0.5oz fresh yeast (or 2 tsp dried yeast)
1tsp sugar
600ml/1pt warm water
Mix some water, sugar & yeast
Whisk 3/4 water into flour
Add yeast salt & sugar
Leave to rise
Add some or all of the remaining water if needed
1/2 fill crumpet rings
Turn once
Choc Chip Cookies I
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, melted
1 cup packed brown sugar
1/2 cup white sugar
1 tablespoon vanilla extract
1 egg
1 egg yolk
2 cups semisweet chocolate chips
Preheat the oven to 325 degrees F (for pure convection, adjust accordingly; I used 310 F on convection). Grease cookie sheets, or line them with parchment paper or use a Silpat (which is what I did).
Sift the flour, salt and baking soda and set aside.
Mix the sugars and butter just until thoroughly mixed, then add egg, yolk and vanilla and mix until creamy. Add the sifted ingredients and mix until just blended.
Stir in the chocolate chips/chunks, then drop dough 1/4 cup at a time on a cookie sheet, about 3 inches apart, and bake for 15-17 minutes. Leave them on the cookie sheet to cool a bit when removed from the oven (this is important… they fall apart if you move them too quickly). Once they cool a few minutes, remove the cookies to a cooling rack to finish cooling.