Tag: unsalted butter

Brigadeiros

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A favourite Brazilian chocolaty sweet that is chewy like a bonbon. Easy to make and scrumptious to eat, serve them in little cake cases for easy pick up. These classic Brigadeiros would make the perfect food gift for friends and family. If preferred coat in multi-coloured sugar strands instead – ideal for kids parties. These simple treats only take 40 mins to make and just delicious.

Serves: 4
Prep time: 25 mins

plus cooling time
Cooking time: 15 mins
Total time: 40 mins
Skill level: Easy peasy
Costs: Cheap as chips

That’s goodtoknow

Add finely grated orange rind for a zest twist, and try rolling the mixture in different coloured cake decorations for a colourful display.

Ingredients

397g can sweetened condensed milk
4tbsp cocoa powder
¼tsp salt
30g unsalted butter
1tsp vanilla extract
Chocolate strands for decoration

Method

Pour the condensed milk into a heavy based saucepan. Sift the cocoa powder on top and mix in along with the salt.
Cook, stirring constantly, over a low heat, keeping the mixture barely simmering to prevent burning and sticking and cook for 10-15 mins, until mixture becomes very thick and shiny and starts to pull away from the bottom and sides of the pan.
Remove from heat and stir in the butter and the vanilla. Scrape into a heatproof bowl and leave to cool then chill for about 30 mins.
Divide the mixture into approx.20 pieces and each piece into a ball – if the mixture is too sticky to handle, brush your hands light with a little vegetable oil.
Put the chocolate strands on a small plate and roll each sweetie in the strands to coat all over then place in a small cake case and chill until ready to serve.

By Kathryn Hawkins

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Nutritional information

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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Dark chocolate and mallow brownies

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Makes: 15
Prep time: 20 mins
Cooking time: 30 mins
Total time: 50 mins
Skill level: Easy peasy
Costs: Mid-price

Dense and truffley in texture, these brownies are finished off with a lightly fluffy topping of marshmallows and a drizzle of chocolate sauce for extra indulgence. Deliciously chocolately, this easy recipe will make an impressive dessert

Ingredients

100g 70% cocoa chocolate
130g unsalted butter
350g dark brown sugar
4 medium eggs, beaten
130g self raising flour
100g mini marshmallows
Chocolate sauce to drizzle

That’s goodtoknow

These brownies taste even better the day after baking, so once they have cooled, wrap up the tin and store for 24 hours before slicing as above. For more chocolate flavour, add 75g milk, plain or white chocolate chunks to the mixture with the flour.

Method

Pre-heat oven to 180°C/350°F/Fan 160°C/Gas Mark 4. Grease and line a 30 x 20cm rectangular cake tin with baking parchment. Break the chocolate into a heatproof bowl; add the butter and set over a saucepan of barely simmering water until melted. Remove from the water, stir in the sugar; cool for 10 mins.
Gradually whisk in the eggs to make a thick glossy mixture. Sift the flour on top and carefully fold the ingredients together until well combined.
Transfer to the prepared tin, smooth the top and bake in the oven for about 30 mins until the mixture is risen, has a slight crust yet is still slightly soft underneath. Scatter or arrange the marshmallows on top and leave the brownies to cool in the tin.
To serve, slice into 15 portions and drizzle with chocolate sauce.

By Kathryn Hawkins

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Dark Chocolate Oatmeal Lace Cookies

These delicious cookies are light, crisp and chewy, made with basic ingredients like oats, flour, butter, sugar and spices– then once baked they are sandwiched together with melted dark chocolate. If you’re baking cookies for Holiday parties, or just to leave Santa, these are a must!

Holiday traditions in my family always included baking cookies with the kids. My Mom did it with my brother and I, and she still does it with my children. To ease some of the guilt, I try to include some lighter cookie recipes in the mix and these lace cookies are one of my favorites. Of course, I do practice restraint and tracking (and exercise) helps keep me in check this time of the year.

One thing to keep in mind when baking these cookies is the batter will spread once baked so don’t put them too close together on the cookie sheet. Once baked they will keep well in an airtight container.

Dark Chocolate Oatmeal Lace Cookies
gordon-ramsay-recipe.com
Servings: 22 • Size: 1 sandwich • Old Points: 2 pts • Points+: 2 pts
Calories: 66 • Fat: 3 g • Protein: 1 g • Carb: 10 g • Fiber: 0 g • Sugar: 7 g
Sodium: 7 mg • Cholesterol: 6 mg

Ingredients:

1/2 cup sifted all-purpose flour
1/2 cup granulated sugar
1/2 tsp cinnamon
1/4 tsp baking powder
Pinch of salt
1/2 cup old-fashioned oats
1/4 cup unsalted butter, melted
2 tbsp 1% milk
2 tbsp honey
1 tsp vanilla extract
2 oz dark chocolate, melted (calculated with 1 oz only)

Directions:

Preheat oven to 375°F. Line two baking sheets with Silpats or parchment paper; set aside.

In a medium bowl, combine the flour, sugar, cinnamon, baking powder, salt, and oats; set aside.

In the bowl of a stand mixer, combine melted butter, milk, honey, and vanilla. Mix until smooth. Slowly add in the dry ingredients and mix to combine.

Drop 1 level teaspoon of batter onto prepared baking sheets leaving space in between, placing only 12 cookies on each sheet because the cookies will spread in the oven.

Bake for 7-9 minutes. Remove from oven and let cookies cool on baking sheets for 2 minutes. Carefully transfer cookies to a wire rack and cool completely.

Spread one cookie with a thin layer of melted chocolate and sandwich with another cookie on top. Repeat with remaining cookies. You will only use about 1 oz of chocolate, I calculated accordingly.