Posts Tagged ‘dessert’

Cakes & Bakes: Petit fours

Thursday, January 28th, 2016

'Cakes & Bakes' blog post banner

Plate of various petit fours with espresso | H is for Home

We have a few friends coming over for dinner this weekend.

Vegan date & nut petit fours | H is for Home

We must like them because they’re getting 3 courses!

Vegan date & nut petit fours in a vintage tin | H is for Home

We tend to split the cooking – which works out well as Justin prefers to do the savoury dishes and I prefer making the sweets. It looks like it’s going to be poached smoked salmon & asparagus to begin. And he’s just set about making some home-made pies for the main course. They look delicious – and hearty too. Celeriac mash and roasted root vegetables on the side. No one will go hungry, that’s for sure!

Chocolate petit fours with bowls of various toppings | H is for Home

So, after all that, something light to finish seems in order. I often make panna cotta or crème caramel when a big pudding isn’t required. But I thought I’d go even more delicate this time with a selection of three different petit fours. I’m sharing their preparation as this week’s Cakes & Bakes recipe.

Marzipan petit fours | H is for Home

Our guests can have one or ten each, depending on how much room they’ve got left.

Dipping marzipan petit fours into chocolate glaze | H is for Home

Serving them in pretty petit four paper cases really enhances their presentation. They’ll be delicious with an after dinner coffee, port or brandy… a lovely way to end the meal.

Vegan chocolate petit fours
Yields 25
Write a review
Print
Ingredients
  1. 300g/10½oz dark chocolate
  2. pinch sea salt
  3. 2tbs coconut oil
  4. 215ml/7½fl oz tinned coconut milk
  5. toasted desiccated coconut, chopped mixed nuts, icing sugar and/or cocoa powder to finish
Instructions
  1. Break the chocolate up into small pieces and put it into a large heatproof bowl
  2. Add the coconut oil and the salt
  3. In a small saucepan, bring the coconut milk to the boil before pouring it over the chocolate. Stir until the chocolate is melted and the mixture is smooth
  4. Allow to cool, cover the bowl with cling film and leave to set overnight in the fridge (or at least 4 hours).
  5. Put the toasted desiccated coconut chopped mixed nuts, icing sugar and/or cocoa powder into separate wide-bottomed bowls
  6. Using a measuring teaspoon, scoop out a portion of ganache before rolling between your palms to form a ball before putting it on a plate or baking sheet
  7. Repeat until all the ganache has been used
  8. Cover the balls in cling film and chill in the fridge for 30 minutes
  9. Toss in the balls equally between the chopped mixed nuts, icing sugar and or cocoa powder, rolling around the bowls making sure each ball is completely coated
  10. Carefully place the balls on to a plate lined with parchment paper, recover carefully with cling film and put them back into the fridge to firm up again
Notes
  1. These can be stored in a sealed container in the fridge for up to a week
H is for Home Harbinger http://hisforhomeblog.com/
Chocolate covered marzipan petit fours
Yields 45
Write a review
Print
For the marzipan
  1. 150g/5oz ground almonds
  2. 200g/7oz icing sugar
  3. 2tsp almond extract
  4. 1 egg white
For the chocolate coating
  1. 50ml/1¾fl oz whipping cream
  2. 7g/¼oz sugar
  3. 12ml/½fl oz water
  4. 45g/1½oz dark chocolate, chopped
For the marzipan
  1. Put the ground almonds, icing sugar, almond extract and egg white into a food processor and combine until it comes together into a thick ball (about a minute)
  2. Turn the marzipan out onto a work surface and knead it a couple of times
  3. Form it into a pack of butter shape, wrap in cling film and chill in the fridge for about an hour
  4. Bring cream, sugar, and 60ml/2fl oz water to boil in heavy medium saucepan, stirring until sugar dissolves
  5. Add the chocolate and whisk until melted and the glaze is smooth
  6. Slice the slab of marzipan into equal sized cubes before rolling each between your palms to form balls
  7. Using a tooth pick, dip each ball into the chocolate sauce before placing it on a tray lined with parchment paper
  8. Cover the petit fours carefully with cling film and chill for half an hour
Notes
  1. Any unused marzipan will keep for up to a month in the fridge or 6 months in the freezer
H is for Home Harbinger http://hisforhomeblog.com/
Date & nut petit fours
Yields 30
A delicious vegan after-dinner treat
Write a review
Print
Ingredients
  1. 125g cashews
  2. 40g desiccated coconut
  3. 125g pitted dates
  4. 2tbs coconut oil
  5. ½tsp sea salt
  6. ½tsp vanilla essence
  7. 1tbs water
Instructions
  1. In a food processor, process blitz the cashews and desiccated coconut to fine crumbs
  2. Add the dates, coconut oil, vanilla and sea salt and process again until the mixture forms large, sticky lumps
  3. Scoop the dough using a measuring teaspoon before rolling between your palms to form balls. If the mixture is too crumbly add another tablespoon of water and blitz again for a few seconds
  4. Arrange on a baking sheet or plate lined with parchment paper
  5. Chill in the fridge for an hour before rolling in toasted desiccated coconut and/or cocoa powder to finish
Notes
  1. These can be stored in a sealed container in the fridge for up to a week, or in the freezer for 6 months or more
H is for Home Harbinger http://hisforhomeblog.com/

Cakes & Bakes: Boozy bread and butter pudding

Thursday, November 12th, 2015

'Cakes & Bakes' blog post banner

Home made boozy bread and butter pudding | H is for Home

The secret to this boozy bread and butter pudding is all about getting soaked. No, not in the getting drunk sort of way!

Buttering slices of bread

Slicing buttered slices of bread into triangles

You need to soak the currants for a few hours or even overnight in the alcohol. Melt the butter in the microwave for a few seconds before spreading it on the bread with a pastry brush so that it soaks in. Allow the bread to soak up the custard liquid for half an hour before putting the dish in the oven – ‘soaked’ in a bain-marie.

soaked currants sprinkled on to bread slices

glass measuring jugs of beaten eggs and milk, sugar and lemon zest

I like using slices from a stale Warbies Toastie loaf. If you want to be fancy you can substitute the bread for panettone, brioche, challah, hot cross buns if it’s Easter time or stollen if it’s Christmas.

bread sprinkled with custard mix, currants and lemon zest

bowl of boozy bread and butter pudding with cream

The results were a delicious, warming, comforting pudding – perfect for the chilly autumn and winter months.

Boozy bread and butter pudding
Serves 4
My twist on Delia's classic bread & butter pudding!
Write a review
Print
Cook Time
40 min
Cook Time
40 min
Ingredients
  1. 100ml/3½fl oz Baileys (or rum, whiskey or Tia Maria... whichever you have to hand)
  2. 8 slices bread
  3. 60g/2oz butter
  4. 60g/2oz currants
  5. 275ml/10fl oz milk
  6. 60ml/2½fl oz double cream
  7. 50g/2oz caster sugar (I used home-made vanilla sugar)
  8. grated zest of ½ small lemon
  9. 3 eggs
  10. freshly grated nutmeg
  11.  
  12. boozy bread and butter pudding ingredients
  13.  
Instructions
  1. Soak the currants in the alcohol for a couple of hours (or overnight if you're forward planning!)
  2. Grease a 1 litre/2 pint rectangular Pyrex glass or enamel baking dish
  3. Butter the bread and cut each slice of buttered bread into quarters leaving the crusts on
  4. Arrange one layer of buttered bread over the base of the baking dish, sprinkle half the currants and liquor over, then cover with another layer of the bread slices and the remainder of the currants and liquor
  5. In a measuring jug, measure out the milk and add the double cream
  6. Stir in the caster sugar and lemon zest, then whisk the eggs, first on their own in a small measuring jug and then into the milk mixture. Stir to combine
  7. Pour the liquid over the bread before sprinkling over some freshly grated nutmeg
  8. Leave for about an hour, allowing the bread to soak up the liquid
  9. Preheat the oven to 180°C/350°F/gas mark 4
  10. Put the dish on a bain-marie
  11. Bake for 30-40 minutes
  12. Serve warm with pouring cream, ice cream or custard
Adapted from Delia Smith's Cookery Course: Part One
H is for Home Harbinger http://hisforhomeblog.com/

Cakes & Bakes: Coffee pecan cake

Thursday, November 5th, 2015

'Cakes & Bakes' blog post banner

home made coffee & pecan cake | H is for Home

Justin has just declared this cake one of the best I’ve ever made – in fact one of the best he’s ever eaten – and he’s tried a few… so you must give it a try!

Coffee and pecan cake batter in cake tins

It’s a decadent coffee pecan cake.

Coffee and pecan cake sandwiches before icing

It’s moist & light – the honey roasted pecans and muscovado sugar give it a toffee-like depth of flavour which is very apt for bonfire night.

Making coffee mascarpone icing

A coffee liqueur-infused mascarpone cream frosting adds a really luxurious touch.

Slice of coffee and pecan cake

It’s garnished with more crushed pecans and chocolate-coated coffee beans. A very attractive cake with a taste to match!

Coffee pecan cake
Serves 8
Write a review
Print
Cook Time
30 min
Cook Time
30 min
For the cake
  1. 175g/6oz unsalted butter, softened
  2. 175g/6oz golden caster sugar
  3. 3 large eggs, beaten
  4. 175g/6oz self-raising flour
  5. 1tsp baking powder
  6. 2tsp instant coffee granules/powder
  7. 60g/2½oz pecans, chopped
For the icing
  1. 500g/1lb mascarpone
  2. 100g/3½oz muscovado sugar
  3. 4tbsp coffee liqueur, such as Tia Maria or Kahlúa
  4. handful pecan halves and a few chocolate-covered coffee beans, to decorate
  5.  
  6. cheese soda bread ingredients
  7.  
Instructions
  1. Preheat the oven to 180°C, fan 160°C/355ºF/Gas Mark 4
  2. Grease a pair of 20cm/8in loose-bottomed tins and line with non-stick parchment paper
  3. Beat the butter and sugar until light and fluffy
  4. Add the beaten eggs, a little at a time, and beat well after each addition
  5. Sift the flour and baking powder together before folding into the batter using a large metal spoon
  6. Mix the coffee with a tablespoon of hot water and fold into the cake mix with the chopped pecans
  7. Divide the cake mix equally between the two tins ensuring the surface is level
  8. Bake for 20 minutes or until a skewer inserted into the middle of the cake comes away clean and the surface of the cake is slightly springy to touch
  9. Remove from the oven, allow to cool for 5 minutes in their tins before turning them out onto a wire rack. Leave to cool completely
  10. Drizzle the flat side of one cake with a tablespoon of the coffee liqueur
For the icing
  1. Beat the mascarpone together with the muscovado sugar and the rest of the coffee liqueur until smooth
  2. Sandwich the cooled cakes with a third of the filling before covering the top and sides of the cake with the rest of the icing
  3. Sprinkle the top with the pecan halves and chocolate-covered coffee beans
Adapted from Tesco realfood
Adapted from Tesco realfood
H is for Home Harbinger http://hisforhomeblog.com/
Adding coffee and pecans to cake batter