A few years ago, I was asked to help the younger members of my school choir, organising a break bake sale to raise money for a departmental music trip. A lot of people brought in buns and biscuits, but I wanted to bring in something a little different. I took this opportunity to make Rocky Road bars. They sold out fast!!
In addition, this recipe was a request from a good friend of mine, raising money for a life changing trip to Fiji. I wish her the best of luck and I'm sure this recipe will do you proud Amy <3
TOP TIP: I have made these a few times now and to get them to set like a proper refrigerator cake, it's more beneficial to use the exact amount, if not less, of biscuit and additional chocolate.
Ingredients
125g soft unsalted butter
350g quality dark chocolate, broken into pieces
3 tbsp golden syrup
200g rich tea biscuits
100g mini marshmallows (larger marshmallows chopped up can be substituted)
icing sugar to dust
Magical Method
1. Melt the butter, chocolate and golden syrup in a large sauce pan. Once melted and combined, place around 150ml of mixture to one side.
2. Place the rich tea biscuits into a freezer bag and seal, before bashing the biscuits into shards, with a rolling pin. Good for stress relief, just don't go too crazy!
3. Fold the biscuit pieces, crumbs and marshmallows into the saucepan full of chocolate and combine.
4. Transfer the mixture into a tray (24cm square/rectangle), lined with foil (parchment will do), and flatten with a spatula.
5. Pour the remaining chocolate over the top and smooth to finish.
6. Refrigerate for four hours, preferably overnight.
7. Before serving, cut into fingers or squares and dust with sieved icing sugar.
Easy peasy, lemon squeasy! Get the kids involved for a treat.
Variations
In some cases you may want to add nuts and/or glacier cherries to the mixture, for a fruity twist!!
Keep calm and polish 'em off, kiddies!
Have fun,
Red Velvet xo
Showing posts with label Scrumptious. Show all posts
Showing posts with label Scrumptious. Show all posts
Sunday, 15 January 2012
Friday, 13 January 2012
A Little Cupcake History...
I found this rather interesting, thought you might too! :)
Red Velvet xo
Sunday, 8 January 2012
Double Chocolate Roulade :)
When I first started baking, the reason I decided to get hands on in the kitchen was watching food programs. Eventually, my curiosity got the better of me and I had to do more research. I started doing some recipe searches online, and when Christmas came round and I was elected as family dessert chef, I had to find something to suit all the family.
This is one of my favourite and most trusted recipes. It's fantastically simple, tastes divine and is so versatile to suit the situation!
Ingredients
200g (7oz) plain chocolate (54% cocoa solids plus preferably), broken into pieces
150g (5oz) golden caster sugar
5 medium eggs, separated
1tsp vanilla escence
2-3tbsp icing sugar, sifted
100g (4oz) white chocolate (Green & Blacks works fantastically)
284ml (10floz) double cream
150g (5oz) raspberries or blackberries for decoration
Extras may include white or dark chocolate curls/stars
Magical Method
1. Heat a fan assisted oven to 180°C (350°F, gas mark 4). Melt the plain chocolate in a bain marie (bowl over a pan of simmering water). In a separate bow whisk the sugar and egg yolks for around 4 minutes, until pale and thick, before folding in the melted chocolate.
2. In another separate bowl, whisk the egg whites until stiff. Then, carefully beat 2tbsp of the egg whites into the chocolate mixture. Proceed by gently folding in the remainder egg whites, being careful not to overwork the mixture.
3. Line a swiss roll tine (33 x 23 cm/ 13 x 9in). Pour the mixture onto the parchment and bake in the oven for 15 - 20 minutes, until risen and firm to the touch.
4. Whilst the meringue roulade is baking, melt the white chocolate in a bain marie and leave to cool for 5 minutes. Then, whisk the cream until forming soft peaks.
5. When the roulade is ready to be taken out of the oven, prepare a large sheet of greaseproof paper sprinkled with icing sugar, for the roulade to be turned out onto. Once turned out, cover with a clean damp tea towel and allow to cool.
6. Return to the cream and white chocolate and combine. Sometimes you may need to rewhip the cream slightly to keep the stiff texture.
7. Once the roulade has cooled, remove the tea towel and smoother with the white chocolate cream. Some people like to add some raspberries/blackberries at this stage to the filling of the roulade, however it is just as delicious to use them more for decoration.
8. Using the greaseproof paper as a guideline, roll the roulade from one short end to the other. Don't worry if it cracks - this is a rustic dessert!!! Finish the roulade with fresh berries, chocolate curls and stars - to suit the occasion.
To show off a roulades versatility it would be rude not to show off some variations...
White Chocolate & Raspberry
If you replace the dark chocolate with white chocolate and use creme freche and crushed raspberries for the filling...a lighter delight!!
Black Forest Roulade
Make the chocolate roulade as above. Once cooled drizzle two tbsp of Chambord (raspberry liqueur) or Kirsch (cherry liqueur) over the roulade. Use double cream, whipped like before but scatter 100g of chopped morello cherries over the cream before rolling. Decorate with morello cherries and dark chocolate curls.
Dare to try a different version....
Stay calm and give it a gander,
Red Velvet <3
This is one of my favourite and most trusted recipes. It's fantastically simple, tastes divine and is so versatile to suit the situation!
Ingredients
200g (7oz) plain chocolate (54% cocoa solids plus preferably), broken into pieces
150g (5oz) golden caster sugar
5 medium eggs, separated
1tsp vanilla escence
2-3tbsp icing sugar, sifted
100g (4oz) white chocolate (Green & Blacks works fantastically)
284ml (10floz) double cream
150g (5oz) raspberries or blackberries for decoration
Extras may include white or dark chocolate curls/stars
Magical Method
1. Heat a fan assisted oven to 180°C (350°F, gas mark 4). Melt the plain chocolate in a bain marie (bowl over a pan of simmering water). In a separate bow whisk the sugar and egg yolks for around 4 minutes, until pale and thick, before folding in the melted chocolate.
2. In another separate bowl, whisk the egg whites until stiff. Then, carefully beat 2tbsp of the egg whites into the chocolate mixture. Proceed by gently folding in the remainder egg whites, being careful not to overwork the mixture.
3. Line a swiss roll tine (33 x 23 cm/ 13 x 9in). Pour the mixture onto the parchment and bake in the oven for 15 - 20 minutes, until risen and firm to the touch.
4. Whilst the meringue roulade is baking, melt the white chocolate in a bain marie and leave to cool for 5 minutes. Then, whisk the cream until forming soft peaks.
5. When the roulade is ready to be taken out of the oven, prepare a large sheet of greaseproof paper sprinkled with icing sugar, for the roulade to be turned out onto. Once turned out, cover with a clean damp tea towel and allow to cool.
6. Return to the cream and white chocolate and combine. Sometimes you may need to rewhip the cream slightly to keep the stiff texture.
7. Once the roulade has cooled, remove the tea towel and smoother with the white chocolate cream. Some people like to add some raspberries/blackberries at this stage to the filling of the roulade, however it is just as delicious to use them more for decoration.
8. Using the greaseproof paper as a guideline, roll the roulade from one short end to the other. Don't worry if it cracks - this is a rustic dessert!!! Finish the roulade with fresh berries, chocolate curls and stars - to suit the occasion.
To show off a roulades versatility it would be rude not to show off some variations...
White Chocolate & Raspberry
If you replace the dark chocolate with white chocolate and use creme freche and crushed raspberries for the filling...a lighter delight!!
Make the chocolate roulade as above. Once cooled drizzle two tbsp of Chambord (raspberry liqueur) or Kirsch (cherry liqueur) over the roulade. Use double cream, whipped like before but scatter 100g of chopped morello cherries over the cream before rolling. Decorate with morello cherries and dark chocolate curls.
Dare to try a different version....
Stay calm and give it a gander,
Red Velvet <3
Tuesday, 20 September 2011
Uni Life Begins...
So I've moved into to my accommodation properly now. It is truly amazing! I would recommend uni to anyone and I've only been here one week! We've decided to start cooking as a flat. The idea really excites me - I'm such a child when it comes to baking and cooking. Made an Indian with my flat mate Hollie last night and I must say it was rather scrumptious. Bought the ingredients for my home made lasagne, so thinking of making a flat size portion and getting people to chip in. I'll keep you posted on my recipe - it's a gorgeous home bake to remind me of home.
In terms of my brownies - WOW. Everyone that tried them really enjoyed them, dare you to give them a try! According to some of the flat mates, such as 'Big Geordie', he "Approves how delicious my brownies are". My recipe included Thornton's fudge and smarties, for a dash of pastel colour. Scrummy or what!
Blogging at the moment, however, is proving so difficult with the slow Internet. Had to sit outside with a Wifi dongle to even have a chance of blogging, I'll keep trying though! My next blog will contain some delicious but cheap and cheerful recipes for you to try. Student life steals your pennies but I'm determined to FEAST like a queen!
Keep calm and eat a cupcake.
As always,
Jess xo
In terms of my brownies - WOW. Everyone that tried them really enjoyed them, dare you to give them a try! According to some of the flat mates, such as 'Big Geordie', he "Approves how delicious my brownies are". My recipe included Thornton's fudge and smarties, for a dash of pastel colour. Scrummy or what!
Blogging at the moment, however, is proving so difficult with the slow Internet. Had to sit outside with a Wifi dongle to even have a chance of blogging, I'll keep trying though! My next blog will contain some delicious but cheap and cheerful recipes for you to try. Student life steals your pennies but I'm determined to FEAST like a queen!
Keep calm and eat a cupcake.
As always,
Jess xo
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