Sunday, July 29, 2012

Coconut Cream Bon Bons

I always wanted to make my own Bon Bons with their own little box and give as a gift...problem is...I end up eating them all...especially these coconut filled delights!

Coconut Cream Bonbons


  • 90g cream cheese, softened
  • 1/3 cup sifted icing sugar
  • 1 teaspoon vanilla essence
  • 1 cup shredded coconut
  • ½ cup finely chopped brazil nuts
  • 500g white chocolate

In a small bowl stir together softened cream cheese, sifted icing sugar and vanilla until well combined.  Stir in coconut and nuts.  Chill the mixture for about one hour. 

Shape into round balls about 2.5cm thick. 

Melt the chocolate.  Dip coconut balls into the melted chocolate.  Do this by dropping the balls into the chocolate one at a time.  Turn with a fork.  Lift the ball with your fork and tap on the edge of the bowl to remove the excess chocolate.  Invert the dipped centre onto a baking paper on a tray.  If too much chocolate pools at the bottom, next time allow more chocolate to drop off the fork. I like to splash a little more shredded coconut on top...but you can keep them as solid little chocolate balls if you like!

Once the chocolate sets they are ready to eat!  If it is too hot you should refrigerate otherwise keep in a cool dry place.

Cocinar, comer y ser feliz.

Saturday, July 21, 2012

Date Orange Bar

Date Orange Bars

Sometimes you need something a little less chocolate and a little more orange... when you have one of those days - this date and orange bar is the choice du jour!


  • 1 cup plain flour
  • ½ teaspoon baking powder
  • ¼ teaspoon of bi-carbonate soda
  • 60g butter
  • ½ cup packed brown sugar
  • 1 egg
  • 1 teaspoon of shredded orange peel
  • ¼ cup of milk
  • ¼ cup of orange juice
  • ½ cup stoned dates, finely chopped
  • ½ cup blanched almonds, chopped

Combine flour, baking powder and soda.

Beat butter for about 30 seconds then add brown sugar, beat until light and fluffy.  Add egg and peel, beat well.  Combine milk and juice.  Add to beaten mixture alternately with dry ingredients, beating after each addition.  Stir in dates and nuts.

Spread in greased baking tin (approx.. size 28x18x3.5cm).  Pre-heat the oven to moderate 180 celsius and bake for 25mins.  Cool on wire rack.  Spread with Lemon Glaze or some icing sugar if desired.  Cut into bars.

To make Lemon Glaze:
Stir together 1 cup sifted icing sugar with enough lemon juice to make a pouring consistency.

Cocinar, comer y ser feliz.

Friday, July 13, 2012

Chocolate French Silk Cake

We can't let Bastille Day go by without some culinary homage...and what better way to celebrate than with cake!

Chocolate French Silk Cake


1 cup plain flour
3 tablespoons of cocoa
100g of unsalted butter
1/3 cup pecan nuts finely chopped
3 tablespoons brown sugar

100g cooking chocolate
125g unsalted butter, softened
¾ cup castor sugar
2 eggs
½ cup raisins, finely chopped

300ml pure cream
1 tablespoon crème de cacao and some chocolate shavings for decoration

Combine flour, cocoa, butter, pecans and sugar and work to a soft dough.  Press mixture into a well greased and lined circle crust tray (about 28x18cm).  Bake in a moderate oven for about 15-20mins. Leave to cool in the tin.

Melt the chocolate and allow to cool.  Cream the butter and sugar, add eggs, one at a time, beating well.  Stir in the chocolate and raisins and beat well.  Spread chocolate mixture over the crust and chill several hours.

Whip the cream, gently fold in the cream cacao.  Carefully remove chilled crust mixture from the pan.  Cut in half lengthways.  Place one half, crust down on serving plate and spread with half the whipped cream.  Top with other crust, crust side down.  Spread or pipe into decorative circles with remaining cream and decorate with chocolate shavings.  Freeze the cake.  Slice while frozen.  Stand at room temperature before serving.

So tasty!

Cocinar, comer y ser feliz.

Monday, July 9, 2012

Sachertorte - Chocolate cake on steroids!

You may find it hard to pronounce....but you won't find it hard to eat :)

This is for Chocolate addicts who like to bathe in the joy of dark richness and flavor!



  • 185g pure dark chocolate, break into pieces
  • 125g unsalted butter
  • 185g caster sugar
  • 6 egg yolks
  • 1 teaspoon vanilla essence
  • ¼ teaspoon of almond essence
  • 7 egg whites
  • 125g plain flour
  • ¼ teaspoon baking powder

  • 100g of pure dark chocolate broken into pieces
  • ½ cup cream
  • 90g caster sugar
  • 1 egg yolk
  • 1 teaspoon vanilla essence

To make the cake:
Melt chocolate over hot water, stirring occasionally until smooth.  Cream butter and caster sugar.  Whisk egg yolks and gradually beat in the chocolate.  Add the essences and mix through.  Beat mixture into a creamed butter.  In another bowl whisk egg whites until firm peaks are formed.  Add 1/3 to the chocolate mixture and  fold in the sifted flour and baking powder.  Pour the chocolate mixture over the remaining egg whites; fold until no trace of egg white remains.

Pour the mixture into a greased and floured 23cm springform tin; bake in centre of oven preheated to a moderate oven (180 celsius) for about 45minutes or until the cake is cooked through.

Cool the cake on a rack with baking paper underneath the rack.  When it is cold, brush with the warm apricot jam (run it through a sieve). 

To make the Glaze:
Cook the chocolate, cream and caster sugar together over low heat, stirring until melted.  Raise temperature and cook without stirring for five minutes.  In another bowl beat the egg yolk, stir in a little chocolate mixture, then pour this mix into the remaining chocolate mixture and beat together.  Cook over low heat for a few minutes add vanilla essence.  Cool to lukewarm. 

Pour the glaze evenly over the cake, smoothing the edges with a palette knife.  When the glaze stops dripping, chill cake.  Remove 30mins before serving and add a little vanilla ice cream or whipped cream for some extra goodness!

Cocinar, comer y ser feliz.

Tuesday, July 3, 2012

Peanut Butter Squares

Well...let's see now... Peanut Butter goodness? The answer is Yes!!
I love these little treats.  I first encountered them in San Francisco
some years ago and managed to find an old recipe which tasted exactly
like the yummy squares I had!  

Peanut Butter Squares


1 ½ cups plain flour
1 ½ teaspoons baking powder
½ cup peanut butter
90g of butter
1 ½ cups of packed brown sugar
2 eggs
1 teaspoon vanilla
¼ cup milk

Peanut Butter Frosting:
1 ½ cups sifted icing sugar
2 tablespoons peanut butter
1 ½ tablespoons milk

Combine flour and baking powder.  Beat peanut butter and butter together
until blended.  Add brown sugar and beat until fluffy.  Then add the eggs
and vanilla dn mix well.  Add the dry ingredients and the milk alternately
and mix through.

Spread the mixture in a greased rectangular tin (about 2.5cm high). 
Place in a pre-heated medium oven (about 180 celsius) for about 20 minutes. 
The centre will stay slightly soft.  Leave to cool.

Make the peanut butter frosting by combining in a bowl the icing sugar
with the peanut butter.  Blend in the milk to make the mixture spreadable.

Once the squares are cooled down remove from the tin and add frosting. 


Cocinar, comer y ser feliz.
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