Malteser Chocolate Profiterole Cake

I love profiteroles and haven’t made any for years. It was one of the first desserts I learnt to make when I was a teenager from my first cookbook! So a few weeks ago I decided to have a go at making some choux pastry again, but instead of making lots of small profiteroles, I opted to make a big one instead just….. well just because I liked the sound if it. And as I like chocolate and cream and maltesers I thought that this would make a lovely and indulgent pudding!

Here is how I made it
Serves: 10
Cooking Time: 30-35 minutes
Ingredients
choux pastry
105g unsalted butter cut into cubes
200ml cold water
150g flour 
3 eggs
filling
150ml double cream
50g milk chocolate
decoration
25g milk chocolate
Maltesers – about 100g
Method
Pre-heat the oven to 200oC / 180oC fan
Lightly grease two round baking trays (I used the bases of my quick release cake tins) approx 20cm diameter
Place the water in a saucepan and add your butter. 
Put on a low heat and gently heat to melt the butter
Bring the melted butter mixture to a rolling boil and then remove the saucepan from the heat and add all of the flour and quickly beat it into the melted butter until the mixture leaves the sides and a dough like ball appears
Leave to cool for about 5 minutes and then stir in the eggs to form a a smooth and glossy mixture
Then divide the mixture between your two greased baking trays
Cook in the oven for about 30-35 minutes until crisp and golden
Make a small incision in the side of each cooked choux pastry rounds to let the steam escape.
While the pastry cools make your chocolate cream by
melting the chocolate – I place it in a microwave bowl and cook in the microwave at 30 second intervals until melted. Leave to cool for about 10 minutes
whisk the cream in a large bowl until thick – not too thick but a nice consistency for spreading over the choux pastry. Then fold in the melted chocolate until mixed well
Spread the chocolate cream over one of the choux rounds
Then place the other choux round on top
then to make the decoration , melt the chocolate again as described above and then drizzle over the top of the dessert to cover it well
then crush the Maltesers roughly and scatter over the melted chocolate drizzle topping until it looks something like this
You can keep it in the fridge before serving to keep it chilled BUT remember to remove it about 30 minutes before serving, else the choux is too hard to really enjoy

It really does taste very nice. However, although it will keep a day it tastes better on day one .
Malteser Chocolate Profiterole Cake – done! 
If you would like to read more about my mummy mishaps please subscribe by email or via RSS feed 🙂
Thank you xx

Pizza Pops

Whilst browsing the internet last night, when I was meant to be writing up a review post (!), I came across a photo of a pizza on a stick and I had a ‘lightbulb’ moment and decided to make my own based on my own recipe.
I made cheese and tomato pizza pops ones but you could easily add other fillings e.g. ham, pepperoni etc..
You will need:
(makes 10 pops)
1 cup (8oz) self raising flour
1/2 cup milk
1 tbsp oil
tomato & herb pizza sauce
grated cheese
cake pop sticks or lollipop sticks

Then you need to
Pre-heat oven to 200oC / 180oC (fan) oven
Place the flour, milk and oil into a bowl and mix well – if dough is a bit too wet add a little extra flour

Then place the dough onto a floured board
Roll out into a rectangular shape (of sorts) – if you prefer our base thinner roll it out thinner. I  made mine medium I guess
Then add your topping of choice and begin to roll the filled dough towards you
Until you have a long sausage shape
Then using a sharp knife cut slices about 1/2 inch thick
Then place the pizza swirls onto a lightly greased baking tray
Cook in the oven for about 10-12 minutes until golden and cooked
Then while still warm, insert the lollipop stick all the way through the pizza swirl
Then tuck in!!
They would make great party food and snacks for toddlers/ kids. 
By using a shorter, fatter lollipop stick there is less risk of a choking hazard (longer cake pop style sticks would look more elegant of course!)
They are very moreish!
Yum!!

I am linking this up to

The Crazy Kitchen 
If you would like to read more about my mummy mishaps please subscribe by email or via RSS feed 🙂
Thank you xx

Mars Bar Muffins

(makes 6)

You will need:

100g caster sugar
100ml olive oil (but you could use 100g unsalted butter)
2 eggs
100g self raising flour, sifted
2 std size mars bars cut into thick chunks (6 per bar)

Then you need to:

pre-heat your oven to 180oC / 160oC fan
beat the oil (or butter) with the sugar for a few minutes until pale and creamy
add the flour and eggs and mix well
divide the cake batter between the paper cases
then place 2 mars bar chunks into the top of each muffin and press down slightly so they are halfway in and half way out
cook in the oven for about 25 minutes or until cooked all the way through

The mars bar chunks will have bubbled up and look a bit like sticky molten lava over the top of the muffins, which is why I don’t think the muffins needed any further enhancement decorating wise!

I didn’t actually sample any of the muffins as I gave them away to a fellow blogger at a tweet up.
I can only assume that they tasted as good as they looked!!

Photobucket

If you would like to read more about my mummy mishaps please subscribe by email or via RSS feed 🙂
Thank you xx

Cooking With My Toddler #1 : Cookies

I wanted to make some cookies with Burton so that we could link up to Helen’s linky. Knowing that it would probably only be me who ended up eating them afterwards, I didn’t want to make a large batch so if you wanted to make more than 6 just double or triple the quantities to make the amount you require.
You will need
25g caster sugar
25g butter, softened
1/2 beaten egg
1/4 tsp vanilla extract
50g plain flour
25g chocolate chips
Then simply
Preheat the oven to 190oC/170oC fan
Beat together the butter and sugar until pale and creamy
Stir in the egg and flour
Add the vanilla essence and chocolate chips and stir well to form a dough
Place dollops the size of a tsp on a baking tray (or tbsp if you want large cookies)
Put in the oven for about 15 minutes
Allow to cool completely before tasting!

I am linking this up to
Cooking With Your Toddler
If you would like to read more about my mummy mishaps please subscribe by email or via RSS feed 🙂
Thank you xx

Jaffa Cake Cupcakes

Jaffa Cake Cupcakes
We all love Jaffa cakes in my house and I have a recipe for a large homemade style Jaffa cake dessert which I have made several times, but I really wanted a way of making small versions. For ages I have been thinking about how I could perfect a Jaffa cake cupcake, and then suddenly it became clear!
I found a recipe for Jaffa cakes by Simon Rimmer on google, which helped me along and although I have borrowed his way of attaching the orange jelly part, the rest of this recipe is my very own creation!
So here you go, my take on Jaffa Cake Cupcakes!
jaffa cake cupcakes


Jaffa Cake Cupcakes
 
Cook time
Total time
 
Author:
Recipe type: desserts
Ingredients
  • 2 x packets of orange jelly
  • 2 tbsp of orange marmalade
  • 250ml boiling water
  • 200g unsalted butter
  • 4 eggs
  • 200g caster sugar
  • 175g self raising flour
  • 25g cocoa powder
  • ½ cup coca cola (not essential but I find it adds bubbles to cake batter)
  • 250g Plain chocolate
  • 250gMilk chocolate*
  • *you could use just plain but I think this would be too bitter for my cake eaters!
Instructions
  1. Make the jelly by playing the cubes in a microwave bowl with the marmalade and pour on the boiling water, give it a good stir and then I pop mine into the microwave for a further 2 minutes or so to ensure it's completely dissolved.
  2. Then you need to line a late flat dish or baking tray with grease proof paper and pour the jelly on. Once cooled place then place into the fridge to set.
  3. Preheat the oven to 180oC/160oC
  4. Cream the butter and sugar together until pale and creamy
  5. Add the flour, eggs and cocoa powder and mix well to combine all of the ingredients.
  6. Stir in the cola, if you are using it, at this point.
  7. Divide the cake batter in to your paper cupcake cases to about half way
  8. Cook in the oven for approx 20 minutes or until cooked all the way through
  9. Cool completely. Then remove from their paper cases.
  10. Meanwhile melt your chocolate gently and slowly either in a microwave at 30 second intervals or over a saucepan of water.
  11. Once melted leave on the side and remove the jelly from the fridge. Remove the grease proof paper topped jelly from its dish and lay on a chopping board. Using a small pastry cutter, cut out rounds of jelly and place one on each cupcake. If your cupcakes don't have a flat top, then very carefully remove a disc from the top of the cake to make it so. Then add your jelly disc.
  12. Once all cakes have been topped with the 'Jaffa' part, top the jelly with the melted chocolate.
  13. Then place in the fridge to cool the chocolate completely.
  14. Then you have homemade Jaffa cakes!

 

Mmmmmmm!! Really rather good and they actually taste just like jaffa cakes !! Please do try them they are sooooooo good