Chocolate Cherry Bombs

Chocolate Cherry Bombs 

Ingredients:
1 Devil’s food chocolate cake mix
½ cup or more prepared dark chocolate frosting
1 jar stem-on Maraschino cherries, drained and dried on paper towels
1 lb good quality dark chocolate
Instructions:
1. Prepare cake mix according to directions (mine was 3 eggs + 1/3 cup oil + 1 cup water), bake 30-35 minutes until it passes the toothpick test.
2. Once it is cool enough to handle, crumble the whole cake into a large mixing bowl.
3. Stir the frosting into the cake crumbles. Add more if needed, until the mixture holds together when you scoop Tablespoonfuls and roll them into balls.
4. Press a cherry into each ball. Enclose the cherry completely with the cake until only the stem pokes out from the middle of the cake ball. Roll around in the palms of your hands again to make sure the ball holds together.
5. Repeat with all the remaining cake balls and Maraschino cherries.
6. Melt the chocolate in a double boiler or in the microwave at 50% power, stirring every 30 seconds and removing when there are still a few pieces of chocolate visible. The residual heat will melt the rest of the chocolate, so keep stirring until it is smooth.
7. Dip the cake balls in the chocolate, using the cherry stem as a handle.
8. Tap against the sides of the bowl to remove excess.
9. Place on parchment or wax paper until dried.
adapted from Hungry Happenings

Paleuri cu ciocolata

Paleuri cu ciocolată
Ingrediente:
pentru aluat:
    4 ouă
    1 pachet de unt
    200 gr zahăr farin
    300 gr făină
    1 linguriţă praf copt
    vanilie
pentru cremă:
    150 ml frişcă lichidă
    1 tabletă de ciocolată neagră sau de menaj
    esenţă rom
pentru glazură:
    o tabletă de ciocolată cu lapte
Mod de preparare:
Untul moale se mixează cu zahărul pudră până devine o spumă cremoasă, iar apoi se adaugă ouăle pe rând.
Se mixează în continuare până când acestea se încorporează, iar apoi se adaugă în ploaie făina amestecată cu praful de copt.
Cu ajutorul unui poş de cofetărie, se fac fursecurile ce se aşează pe o tavă tapetată cu hârtie de copt.
Se introduce tavă la cuptorul preîncălzit la foc mediu şi se lasă 10 minute până se rumenesc uşor.

Între timp se pregăteşte crema din frişcă şi ciocolată, punându-le pe ambele într-o crăticioară pe foc mic şi lăsându-le până când ciocolata începe să se topească. Se amestecă bine pentru a se omogeniza, se adaugă şi esenţă de rom, apoi se lasă să se răcească.
După ce fursecurile şi crema se răcesc, se pune câte puţin cremă în mijlocul unui fursec şi astfel se lipesc fursecurile câte două.
Ciocolata pentru glazură se topeşte la bain-marie şi cu ea se ornează paleurile, după cum vă place.

Christmas Traditional English Trifle - Christmas Cake

 Recipe by Rosa Mayland, November 2011.

Ingredients For The "Cakes":
85g (3oz) Unsalted butter, at room temperature
85g (3oz) Castor sugar
2 Eggs (~ 63g)

1 Tsp Pure vanilla extract
125g (4.5oz) All-purpose flour
1 Tsp Baking powder
1/4 Fine sea salt
3 Tbs Whole milk 

Ingredients For The "Pastry Cream":
2 1/4 Cups (540ml) Whole milk
1/3 Tsp Fine sea salt
4 Tbs Cornstarch
1/2 Cup (110g) Castor sugar
2 Big eggs (~ 70g)
1 1/2 Tsp Pure vanilla extract

4 Tbs Unsalted butter, cut in small cubes
Ingredients For "Assembling The Trifle":
2 1/4 - 1/2 Cups (810 - 900g) Fruit compote (see comments)
2 Lemond (organic)
1 Tbs Light brown sugar
Red Port, to taste
1 Cup (250ml) Double cream (35%), whipped

1/2 Cup (90g) Matchstick almonds, toasted

 

 

Method For The "Cakes":
1. Preheat the oven to 180° C (350° F), then grease two 3x6 inches rectangular cake tins and
line the bases with baking paper.
2. Mix together the sifted flour, baking powder and salt. Set aside.
3. Cream the butter and sugar together in a bowl until pale, light and fluffy.
4. Add the eggs, one at a time, beating the mixture well between each addition and a tablespoon of the flour with the last egg to prevent the mixture from curdling and separating. Then, mix in the vanilla extract.
5. Incorporate the flour mixture by gently folding it in the egg mixture and add enough milk to obtain a batter that falls reluctantly from the spoon.
6. Spoon the mixture into the prepared tins, level the top and bake for 30-35 minutes or until golden and a skewer inserted in the centre of each cake comes out clean.
7. Let cool in the pan for ten minutes before turning out on to a wire rack and leaving to cool completely.
Method For The "Pastry Cream":
1. Put the milk and salt in a pan, bring to a light boil.
2. In a large mixing bowl, whisk together the sugar, cornstarch, eggs and vanilla extract until smooth, fluffy and light in color.
3. While constantly whisking, slowly pour the milk into the egg mixture.
4. Return the whole to the saucepan.
5. Over medium heat and while whisking non-stop, cook until you get a thick consistency (just bring to a slight boil).
6. Remove from heat and pour into a bowl. Let cool for 10 minutes and then incorporate the butter, a little at a time, until the pastry cream is smooth and shiny .
7. Cover the surface with clingplastic, directly touching the cream. Let cool completely before placing in the refrigerator.

source:
Rosa's Yummy Yums: DELUXE TRADITIONAL ENGLISH TRIFLE - TRIFLE ANGLAIS TRADITIONNEL

Pumpkin Slab Pie / Placinta cu dovleac

Autumn means pumpkin ! ♥

 

So so easy to make, with just few ingredients.

Cake with blueberries and old fashioned lemon cream

Cake with blueberries and old fashioned lemon cream - almost best cake from my future cookbook ♥

Tort cu afine si crema de lamaie facuta ca pe vremuri - aproape cel mai gustos desert din viitoarea mea carte de bucate

Italian Cream Puffs with Custard Filling - from Joanne

Italian Cream Puffs with Custard Filling (St. Joseph’s Day Pastries)

 

These Italian cream puffs with a rich custard filling are a classic Italian dessert. They are traditionally eaten on St. Joseph's Day, but I say indulge in them year-round!

Yield: 12 large or 24 small pastries

Ingredients

For the pastry

• 2¾ cups unbleached AP flour
• ⅛ tsp salt
• ½ tsp baking soda
• 2 cups water
• 9½ tbsp butter
• 6 large eggs

For the custard

• 1 cup sugar
• ½ cup flour
• ¼ tsp salt
• 3 cups whole milk
• 4 egg yolks
• 3 tbsp unsalted butter
• 1½ tsp vanilla extract
• 1 tbsp rum

Instructions

For the pastry

1. Preheat oven to 425. Line a cookie sheet with parchment paper. Sift the flour, salt, and baking soda together and set aside.
2. In a heavy saucepan, heat the water. Add the butter. When melted, remove the pan from the stove and add the flour mixture all at once. Beat with a wooden spoon, then return the pan to medium-high heat, beating the mixture until it comes away from the sides of the pan. Remove the pan from the heat and add the eggs one at a time, beating with a wooden spoon or hand mixer in-between additions to mix well.
3. Fill a pastry bag fitted with a ½-inch tip with the cream puff batter. Squeeze out 3-inch puffs, about ½ inch apart on a cookie sheet. Bake 20 minutes or until golden brown. When done, carefully slit the side of each cream puff with a knife to allow steam to escape and to prevent the puffs from becoming soggy inside. Transfer to cooling racks and let cool.

For the custard

1. In saucepan over moderate heat, combine sugar, flour and salt. Add milk gradually, cooking and stirring until mixture is thick and bubbly.
2. Lower heat, stirring for 2 minutes and remove from heat. In a small bowl, add cream mixture to eggs slowly. Return mixture back to pan. Bring to gently boil for 2 more minutes, adding butter, rum, and vanilla. Tranfer to a shallow bowl to cool, placing plastic wrap on the top of the custard to prevent a skin forming. Refrigerate.
3. Once custard has cooled completely, pipe into opened pastry shells until they are so full they might pop, top with a cherry, and dust with powdered sugar.

 

I just discovered... Great , great site with a lot amazing recipes . I just love it ♥

 http://lecremedelacrumb.com/2015/06/french-onion-chicken-sliders.html

French Onion Chicken Sliders

 

 

Prep time

5 mins

Cook time

25 mins

Total time

30 mins

 

Juicy chicken mini sandwiches topped with melty swiss cheese and savory caramelized onions.

Author: Tiffany

Recipe type: Main Dish / Appetizer

Cuisine: American

Serves: 4

Ingredients

• 4 large boneless skinless chicken breasts, each cut in half crosswise to make 8 total
• salt and pepper to taste
• 1 teaspoon Italian seasoning
• 1 large yellow onion, thinly sliced
• 4 tablespoons butter
• 4 pieces lettuce
• 8 slices swiss cheese
• dijon mustard, to taste
• 8 slider bun 

Instructions

1. Melt butter in a medium skillet or pan. Add onion slices and saute for 5-10 minutes until translucent and caramelized. Transfer to a bowl and set aside.
2. Season chicken with salt and pepper to taste and Italian seasoning. In the same pan you used for the onions, cook chicken over medium heat 4-5 minutes on each side until cooked through. Place one slice of cheese on top of each piece of chicken. Turn off heat then cover until cheese is melted.
3. Assemble sliders by spreading dijon mustard on one half of each slider bun. Top with lettuce, chicken and cheese, and caramelized onions then the second half of the slider buns. Serve immediately.