Fat Friday #27 Aztec Cookies

 Its been coffee mania at our house. My boyfriend and I have been consuming our weight in coffee, thanks to my new coffee machine. We've been trying to find excuses to make lattes and cappuccinos. So in honour of all things coffee related were making coffee cookies for Fat Friday. Not just coffee however, but with additional dark and white chocolate. Why the name? When you think of Aztec's dark chocolate and gold comes to mind, as well as the Road to El Dorado film. Also because why not? Its Fat Friday and cookies are what Dr Penny is prescribing after a hard week.

You can increase the caffeine hit, by adding an additional teaspoon of instant coffee or omit it all together if you don't like coffee.

Recipe: Makes 18 cookies (Recipe adapted from The Great British Bake Off Showstoppers by Linda Collister, Marry Berry & Paul Hollywood)

·       140g dark chocolate

·       2 teaspoons of instant coffee

·       65g unsalted butter

·       2 eggs

·       ½ teaspoons of vanilla extract

·       130g golden caster sugar

·       185g plain flour

·       1 teaspoon of baking powder

·       100g white chocolate, roughly chopped

·       Gold paint/glitter/dust

Equipment:

·       Mixing bowl x 2

·       Wooden spoon

·       Sieve

·       Saucepan

·       Heatproof bowl

·       Baking sheets lined with baking parchment x 2

·       Wire rack
·       Paintbrush (optional)

 

Method:

1.Sieve the flour and baking powder into a bowl.
2.Break the dark chocolate into pieces with the butter and instant coffee into a heatproof bowl.
3.Place in a heatproof bowl over a saucepan of barely simmering water. Stir occasionally until completely melted. Set aside to cool for about 5 minutes.
4.While the chocolate is melting, put the eggs, extract, salt and sugar into a bowl and mix with a wooden spoon until combined. Add the melted chocolate mixture and stir.
5.Sift in the flour and baking powder into the cookie dough and mix in with the wooden spoon.
6.Throw in the white chocolate and roughly mix in. (At this stage you can add the gold paint and mix a little)
7.Leave the mixture to firm up for about 15 minutes. Meanwhile, preheat the oven to 160c/325f/Gas Mark 3.
8.Drop heaped tablespoons of the cookie dough onto the baking sheets (put 5 lumps of cookie dough on each sheet), well spaced to allow for spreading.
9.Bake for 15 minutes, when the cookies come out leave on the tray for about 5 minutes and transfer to a wire rack to cool completely.
10. Once ready to serve dust the cookies with gold glitter or dust for real Aztec feel. Or paint MORE gold paint on.

Have an excellent caffeine filled weekend!

Whatever Happened to that Leftover Pumpkin? Pumpkin Spiced Syrup Recipe

Its the time of year, when I and many, many others, start reaching for the hot drinks. Lattes, hot chocolates, herbal teas, cappucinos. None are safe from me when the cold months set in. 

Last week I had some  leftover canned pumpkin from the pumpkin and pecan bars. I couldn't come up with any recipe that had 120g of canned pumpkin, but I came across a blog, (which now I'm following) completely by mistake, that solved the problem. Stephanie who runs CopyKat recipes had replicated a recipe of the well sought out: Starbucks Pumpkin Spiced Latte. I don't want to spoil her back story so just watch her video here. Its just so heart-warming, totally worth watching. 

Anyways,  full credit to her! She did it and she did it well! So here it is from cups to grams. What to do with leftover pumpkin: 

Recipe Name: Spiced Pumpkin Coffee Syrup (Translated from Cups to Gram by me, but the original recipe was invented by wonderful Stephanie at CopyKat.com) 

Recipe-:

·       600ml water

·       ¼ teaspoon mixed spice

·       1 ½ teaspoons ground cinnamon

·       ½ teaspoons ground ginger

·       225g caster sugar

·       3 tablespoons of canned pumpkin puree (I used the leftover I had from the Pumpkin and Pecan bars)

Equipment:

·       Medium sized saucepan

·       Wooden spoon

·       Fine Sieve

·       Air tight containers

Step 1. Spices and Water combined

1.    Combine the spices and water in the saucepan.

Step 2. Bring the water to the boil

2.    Bring the water to a boil and then turn down the water with spices to simmer for 20 minutes.

Step 3. Sieve the contents into a jug

3.    Strain the spices out by pouring the water through a fine sieve and into a clean jug.

Step 4. Pumpkin Time

4.    Put the syrup back into a pan and mix in the sugar and pumpkin.

5.    Simmer the spiced water for another 10 minutes.

Step 5. Store in airtight container 

6.    Store the syrup in an airtight container in the fridge for about 2 weeks. 

I find that about 3 tablespoons in your coffee is perfect. I used the latte packets because I don't drink alot of milk and I don't have a coffee machine. Thats the life of a student I suppose!
Happy Baking!

The 2 Week Matcha Diary Has Been Completed

This is my final post regarding my Matcha Diary. This was the final day. So here's my final review on my two weeks. So what was it all about? Check out the original post here. 

The last two weeks have been fun. I've passed my last two pastry assessments (recipe here). EVER! I've had no coffees for 2 weeks, which is hard for a coffee lover but I'm also a tea lover which is good as I replaced my morning coffee with Matcha Green Tea.  

According to the teapigs website they had a study on people to try the teapig matcha shot for 2 weeks (see the website for there results).

I've taken the questions set at the end of the two week process and asked myself and have answered as followed:

Hey Penny!

Hello Penny, You ok?

Can't complain. Had an upset tummy the other day.

Ditto. Freaky.

Whatever, you're talking to yourself you insane person. Lets just do this, I've got cupcakes to ice! So, will you recommend Matcha to a friend?
Nice thanks. I would recommend to a friend who was interested in tea and looking for that healthy alternative to coffee for an energy boost. 

Would you buy Matcha again?
Right, I would buy Matcha again because it can be put into hot water, milkshakes, porridge and baked with. I feel that, because it's versatility that I would buy again. So in short yes!

Do you feel that you had more energy?

Definitely Yes! I feel that I was more buzzing as the day continued especially on work days, when the boost was really needed. I would have the Matcha shot and just over an hour after taking the shot I would feel more awake and focused on the task I was doing. 

How much energy?

How do you measure energy? Well I would say that I feel more energised for about 4 hours. 

Did it make you slimmer?
Hey! Thats rude! If I have to be honest, I'm not really looking to lose weight at this stage so I haven't noticed.

How about your skin and nails, has it improved?
I have noticed that my nails are stronger and are less prone to flaking. I've also noticed that my skin is much better, (less blemishes) considering that I have oily skin and any improvement no matter how little is very much appreciated.  

So in conclusion, was it worth it? 
You know what? Yes, I think its worth trying out even if you try a sample or pinch a loved ones Matcha tea, if you can grab it before they notice!

Bake On and Drink On!

Pastry Class: Creme Caramel, Tiramisu and Lemon Syllabub/Posset

Sometimes a recipe can have an air of arrogance about them.
They sound too hard or too posh to make. Which is why I have added another baking rule- Never be discouraged!

In this pastry class, I'm going to be focusing on classic cold desserts, that have stood the test of time and can be used to impress at a dinner party.  

Creme Caramel will always be an old school dessert which, frankly never thought would never grace my plate. I think its the jiggy-wiggly of it or maybe the overdose of cream but it's not my favourite dessert but I'm happy to give anything a go. It wasn't as bad as I thought but I'd much prefer a cupcake.
However, I think there are still people in the world who have a soft spot for this dessert.
Essentially, this recipe is similar to a French creme brulee which is egg custard with a burnt sugar top. The difference is that the egg custard is turned out onto a plate with a layer of caramel on top. But see for yourself, do you think this traditional dessert deserves to be in spot light? Or has it had it's day? You be the judge! (I had to make Creme carmel for my pastry assessment. Read about it in my Matcha Diary Day 7 ) 

Creme Caramel

Recipe: Crème Caramel (Recipe inspired by my pastry tutor Faye)

Ingredients: Caramel

·       100g sugar

·       125ml water

Ingredients: Cream

·       ½ litre of double cream

·       4 eggs

·       50g sugar

·       3 drops of vanilla

Equipment

·       Saucepan x2

·       Measuring jug x 2

·       Dario moulds/Christmas pudding moulds x 4

·       Whisk

·       Bowl

·       Roasting tin filled with half-filled with warm water

1.    Get your Dario moulds near where you are making the caramel. This makes life a lot more easier.

Step 2. Boil the water and sugar together

Step 2. It will turn a golden brown to brown colour

2.    Place ¾ of the water into a saucepan with sugar on a medium heat. Don’t be tempted to stir. Let the liquid bubble from a clear colour until it turns to a golden brown colour. At this point add the remaining water. The sauce will sizzle and make a lot of noise. Reboil the liquid.

Step 3. Move as quickly as possible. 

Step 3. Leave to set.

3.    As quickly as you can, pour the caramel into the moulds. Once all the moulds have a good layer of caramel in set aside to set. (A little tip, once you’ve finished with the saucepan, put some warm water into it so it doesn't stick to the saucepan)

4.    Place the double cream into another saucepan, on a medium heat.

5.    While the cream is heating, whisk the eggs, sugar and vanilla into a bowl until combined.

6.    Once the cream is just heated, pour the cream slowly into the egg mixture whilst whisking until the mixture is completely combined.

7.    Make sure that your caramel is set before pouring the cream into the moulds.

8.    Place moulds into the roasting tray filled with warm water and cook in the oven at 160c/325f/ Gas Mark 3 for 40 minutes.

9.    When cool remove from moulds by loosen with fingers and turn out on plate.  

Tiramisu translates as "Make me happy", which I think is appropriate for something which has coffee and booze in it. There are many variations on this Italian dessert but the main ingredients are cream, coffee, eggs and savoiardi biscuits or Lady fingers.

Classic tiramisu to the left of the picture 

Ingredients: Tiramisu (Recipe inspired by my pastry tutor Faye)

·       125g mascarpone cheese

·       250g whipping cream, plus a little extra to garnish

·       50g/ 2 egg yolks (or pasteurised egg if you can get it)

·       1 tsp vanilla extract

·       60g caster sugar

·       1 tsp Ameretto liquor/ marsala wine

·       A packet of Savoiardi Biscuits

·       2 tsp instant coffee

·       Chocolate, chopped as finely as you can (I used milk chocolate but dark is just as good.)

·       Cocoa powder, to garnish

Equipment:

·       Small bowl

·       Serving glass/(aka Coupe in the business-thanks Faye!)

·       Whisk

·       Bowl

·       Chopping board

·       Knife

·       Palette knife

·       Sieve

1.    Mix the coffee and liquor with a little water. Dip the biscuits into the liquid. Just enough to make a thick biscuit base into a serving glass.

2.    In a large bowl whisk all of the other ingredients, apart from the chopped chocolate, until the whole thing is holding its shape.

3.    Spoon a layer of the creamy mixture into the glass on top of the biscuit layer.

4.    Sprinkle a thick layer of chopped chocolate into the creamy mixture.

5.    Spoon a little whipped cream on top of the chocolate layer and even out using a palette knife.

6.    Chill in the fridge until set.

7.    Dust a little cocoa powder on top to garnish.

Syllabub (pronouned Silla-bub) is cream and sugar based English dessert which has routes in the Tudor period. It can often be called a posset It's often made with fruit such as raspberry and in this case, lemon. 

Lemon syllabub to the right of the picture

Recipe: Lemom Syllabub/Posset (Recipe inspired by my pastry tutor Faye)
Ingredients:

·       550ml double cream

·       225g caster sugar

·       The juice and zest of 2 lemons

Equipment:

·       Saucepan

·       Grater

·       Measuring jug

·       Wooden spoon

·       Serving glasses/(aka Coupe in the business)

Step 1.  Boil the ingredients

1.    Boil the double cream, sugar, juice and zest together in a saucepan on a low heat.

Step 2. Stir occasionally.

2.    Stir occasionally until reduced by about 1/3.

3.    Once reduced, let the cream cool down a little.

4.    Spoon a little into a serving glass.

5.    Chill in the fridge until set.

Have an excellent weekend.
Bake On!