Je Goûterai - I will taste

Photography student who loves to cook and bake! My New year's resolution, to try my hand at cooking at least 52 new recipes!



28.6.12 - 52 recipes done!



Next target, 104 recipes to reach by the end of the year!
Posts tagged "chocolate chips"
No. 53: Chocolate Cake in a Mug – 29.6.12 Fristly, I’ve jumped from recipe number 48 to recipe number 53 because I made 5 new recipes at river cottage and included them in my new recipes I’ve tried! And yes, the low carbs today flew out of the window when I decided to make this! I have always been reluctant to making a cake in the microwave. It sounded horrible and all the photos I had seen looked horrible as well however I was perusing the ‘Sorted’ website, which is a bunch of guys who cook up quick and simple dishes (check out their youtube! It’s pretty good!) and watched a video of them making this. I don’t know why but they made it seem appealing! I had all the ingredients so I decided to give it a bash! Recipe was taken from the SORTED website! http://sortedfood.com/#!/cakeinamug/ Makes 1 cake, you will need a largish mug 2 tbsp Self Raising Flour2 tbsp caster sugar2 tbsp cocoa powder1 tsp instant coffee powder (I’m not a fan so left this out)1 small egg1 tbsp milk (I didn’t have any so used plain soya yogurt)1 tbsp sunflower oila few chocolate buttons/chips/pieces of chopped up chocolate Place all ingredients into you mug and stir until you create a cake batter. Then place the mug in the microwave for 2 and a half minutes. When done, remove and sprinkle with icing sugar. And there we go. That was it. Mine was so so rich! I used chopped up dark chocolate as chocolate chips however I used 81% …… so serves me right I guess. The texture of it, when trying to break it apart with my spoon, was very rubbery and hard to get into! But when tasting it, it was soft and quite moist. Would have been nice if the chocolate had melted but oh well! It wasn’t as bad as I thought it was going to be and was actually a soft and indulgent treat.

No. 53: Chocolate Cake in a Mug – 29.6.12

Fristly, I’ve jumped from recipe number 48 to recipe number 53 because I made 5 new recipes at river cottage and included them in my new recipes I’ve tried! And yes, the low carbs today flew out of the window when I decided to make this! I have always been reluctant to making a cake in the microwave. It sounded horrible and all the photos I had seen looked horrible as well however I was perusing the ‘Sorted’ website, which is a bunch of guys who cook up quick and simple dishes (check out their youtube! It’s pretty good!) and watched a video of them making this. I don’t know why but they made it seem appealing! I had all the ingredients so I decided to give it a bash! Recipe was taken from the SORTED website!

http://sortedfood.com/#!/cakeinamug/

Makes 1 cake, you will need a largish mug

2 tbsp Self Raising Flour
2 tbsp caster sugar
2 tbsp cocoa powder
1 tsp instant coffee powder (I’m not a fan so left this out)
1 small egg
1 tbsp milk (I didn’t have any so used plain soya yogurt)
1 tbsp sunflower oil
a few chocolate buttons/chips/pieces of chopped up chocolate

  • Place all ingredients into you mug and stir until you create a cake batter. Then place the mug in the microwave for 2 and a half minutes. When done, remove and sprinkle with icing sugar.

And there we go. That was it. Mine was so so rich! I used chopped up dark chocolate as chocolate chips however I used 81% …… so serves me right I guess. The texture of it, when trying to break it apart with my spoon, was very rubbery and hard to get into! But when tasting it, it was soft and quite moist. Would have been nice if the chocolate had melted but oh well! It wasn’t as bad as I thought it was going to be and was actually a soft and indulgent treat.

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No. 42: Chocolate Scones – 27.5.12 Feels like a life time ago I did a new recipe. It’s now about quarter to 11pm as I write this and I have done my recipe for this week! I panicked when I realised I hadn’t done one so searched my cookbooks for something quick, simple and sweet. Something I could bake because I knew I would have all the ingredients here. I also had a bar of 70% Dark Chocolate with Raspberries in my cupboards so looked for something chocolatey too. I remembered I owned Marks and Spencer’s ‘Chocolate Box’ Cookbook so skimmed through it and found Chocolate Scones. I’ve never heard of putting chocolate with scones and you only needed 55g of it so I thought why not?! It’s quick and very simple! Makes 9 scones PREHEAT the oven to 220oC 70g butter, plus extra for greasing280g self raising flour, sifted1 tbsp caster sugar55g Chocolate Chips, or chocolate chopped into chips150ml milkplain flour for dusting Lightly grease and line a baking sheet Place the flour into a bowl and cut the butter into small pieces. Add this to the flour and rub it into the flour until it resembles fine bread crumbs. Stir in the caster sugar and chocolate chips and then pour in the milk a little at a time, stirring as you go until it forms a soft dough. You may not need all of the milk. Lightly flour a work surface and roll out the dough until it forms a 10x15cm / 4x6inch rectangle, about 2.5cm / 1 inch thick and cut into 9 rectangles. Place the scones on the baking sheet spacing them well apart, brush the top with a little milk and bake for 10-12mins or until golden brown and risen. And that’s it! That is all you need to do! It’s pretty straight forward and a quick and easy recipe. They look so good and smell great when you take them out of the oven. I had one straight away, the dough still warm and the chocolate melted and oozing from the scone. They were nice…. Basically a scone with chocolate chips…. That’s all really! Don’t get me wrong, the outside was crisp and crunchy whilst the inside was perfectly soft so they were good scones! But they weren’t really anything special. To be honest, when looking at the ingredients list I didn’t expect much. I think it could be a good idea to add some spices or something into the dough mixture to add a little more depth, for example, nutmeg or cinnamon, or anything of your choice really! They were just a bit plain for my liking!

No. 42: Chocolate Scones – 27.5.12

Feels like a life time ago I did a new recipe. It’s now about quarter to 11pm as I write this and I have done my recipe for this week! I panicked when I realised I hadn’t done one so searched my cookbooks for something quick, simple and sweet. Something I could bake because I knew I would have all the ingredients here. I also had a bar of 70% Dark Chocolate with Raspberries in my cupboards so looked for something chocolatey too. I remembered I owned Marks and Spencer’s ‘Chocolate Box’ Cookbook so skimmed through it and found Chocolate Scones. I’ve never heard of putting chocolate with scones and you only needed 55g of it so I thought why not?! It’s quick and very simple!

Makes 9 scones PREHEAT the oven to 220oC

70g butter, plus extra for greasing
280g self raising flour, sifted
1 tbsp caster sugar
55g Chocolate Chips, or chocolate chopped into chips
150ml milk
plain flour for dusting

  • Lightly grease and line a baking sheet

  • Place the flour into a bowl and cut the butter into small pieces. Add this to the flour and rub it into the flour until it resembles fine bread crumbs.

  • Stir in the caster sugar and chocolate chips and then pour in the milk a little at a time, stirring as you go until it forms a soft dough. You may not need all of the milk.

  • Lightly flour a work surface and roll out the dough until it forms a 10x15cm / 4x6inch rectangle, about 2.5cm / 1 inch thick and cut into 9 rectangles.

  • Place the scones on the baking sheet spacing them well apart, brush the top with a little milk and bake for 10-12mins or until golden brown and risen.

And that’s it! That is all you need to do! It’s pretty straight forward and a quick and easy recipe. They look so good and smell great when you take them out of the oven. I had one straight away, the dough still warm and the chocolate melted and oozing from the scone. They were nice…. Basically a scone with chocolate chips…. That’s all really! Don’t get me wrong, the outside was crisp and crunchy whilst the inside was perfectly soft so they were good scones! But they weren’t really anything special. To be honest, when looking at the ingredients list I didn’t expect much. I think it could be a good idea to add some spices or something into the dough mixture to add a little more depth, for example, nutmeg or cinnamon, or anything of your choice really! They were just a bit plain for my liking!

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Rachel Khoo’s Chouquettes

Rachel Khoo’s Chouquettes

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No. 31: Chouquettes – 8.4.12 Another wonderful recipe from the brilliant Rachel Khoo, taken from her book ‘The Little Paris Kitchen’! These little treats are basically profiteroles without the filling and sprinkled with sugar instead. Cute little treats which are very addictive! Coux Pastry is pretty easy to make just as long as you follow the recipe perfectly! Makes around 20-30 sugar puffs, Pre heat the oven to 180oC 125ml water125ml milk100g butter, cubed1tsp salt1tsp sugar170g strong plain flour (I just used regular plain flour which worked fine) 4 eggsicing sugar for dusting100g nibbled sugar (a.k.a pearl or hail sugar) Or you can use chopped nuts or chocolate chips Pour the water and milk into a saucepan and add the butter salt and sugar. On a high heat, melt the butter and then turn down the heat to low and add all the flour. You now have to beat very hard! The mixture will get quite lumpy but you have to keep beating until it is a smooth ball and all the mixture comes together away from the sides. Take the pan off the heat and beat until the dough is cold enough to touch. Mix in one egg at a time!!! When you first start beating the dough and egg together it will go quite lumpy and almost quite slimy but just keep on beating, it will eventually turn into a smooth dough. Once smooth, add another egg and continue to beat well after every addition! When done, place the pastry mix into a piping bag and line a baking tray with baking paper. Pipe walnut sized amounts of dough in rows along the baking tray. If there are a little too pointy, wet your finger and flatten the top a little. Dust with icing sugar and leave for a minute, then sprinkle the sugar, nuts or chocolate chips on top and finish them off by dusting with more icing sugar. Bake for 20 minutes or until gold and crisp. Mmmmmmmmmm yum!! These are so yummy! They’re light and soft and yum! The only problem with these was the fact I could not, for the life of me, find nibbled sugar. I went to 3 major super markets and a health food shop. I could not find this kind of sugar anywhere so I had to settle for chocolate chips. This annoyed me because I wanted to stick to traditional Chouquettes but oh well! They were very tasty but I burnt a few chocolate chips! You can keep them in a air tight container for a few days after making them.

No. 31: Chouquettes – 8.4.12

Another wonderful recipe from the brilliant Rachel Khoo, taken from her book ‘The Little Paris Kitchen’! These little treats are basically profiteroles without the filling and sprinkled with sugar instead. Cute little treats which are very addictive! Coux Pastry is pretty easy to make just as long as you follow the recipe perfectly!

Makes around 20-30 sugar puffs, Pre heat the oven to 180oC

125ml water
125ml milk
100g butter, cubed
1tsp salt
1tsp sugar
170g strong plain flour (I just used regular plain flour which worked fine)
4 eggs
icing sugar for dusting
100g nibbled sugar (a.k.a pearl or hail sugar) Or you can use chopped nuts or chocolate chips

  • Pour the water and milk into a saucepan and add the butter salt and sugar. On a high heat, melt the butter and then turn down the heat to low and add all the flour.

  • You now have to beat very hard! The mixture will get quite lumpy but you have to keep beating until it is a smooth ball and all the mixture comes together away from the sides.

  • Take the pan off the heat and beat until the dough is cold enough to touch. Mix in one egg at a time!!! When you first start beating the dough and egg together it will go quite lumpy and almost quite slimy but just keep on beating, it will eventually turn into a smooth dough. Once smooth, add another egg and continue to beat well after every addition!

  • When done, place the pastry mix into a piping bag and line a baking tray with baking paper. Pipe walnut sized amounts of dough in rows along the baking tray. If there are a little too pointy, wet your finger and flatten the top a little.

  • Dust with icing sugar and leave for a minute, then sprinkle the sugar, nuts or chocolate chips on top and finish them off by dusting with more icing sugar. Bake for 20 minutes or until gold and crisp.

Mmmmmmmmmm yum!! These are so yummy! They’re light and soft and yum! The only problem with these was the fact I could not, for the life of me, find nibbled sugar. I went to 3 major super markets and a health food shop. I could not find this kind of sugar anywhere so I had to settle for chocolate chips. This annoyed me because I wanted to stick to traditional Chouquettes but oh well! They were very tasty but I burnt a few chocolate chips! You can keep them in a air tight container for a few days after making them.

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