Chocolate Raspberry Oreos for a quick afternoon tea party

Chocolate raspberry Oreos. Well if the name doesn't say it all I think the pictures do just fine.

I had half a pack of Oreos left over from the Valentine Oreos I made last weekend so I whipped up this little afternoon tea for the kids for when they get home.

Yup just a dollop of ready made chocolate frosting and then stick a fresh raspberry on top that you have washed and dried. Or a strawberry or any other type of berry would be lovely as well.

I actually piped my chocolate frosting on with a Wilton #21 piping tip, but any kind will do.

I picked my 2 tier platter up from 2 garnish, but here is a similar one I found online, plus a link for a cute little mercury glass tea light I spied as well:



Linda Vandermeer is a blogger, baker, maker and author of the cookbook ' Sweets on a Stick': More than 150 kid friendly recipes for cakes, candies, cookies and pies on the go!. Published in the US the book is available at most online book stores.

Original Ideas, photography and recipes by Linda Vandermeer do not reuse without permission. 

Chocolate Cherry French Macarons

I had some left over macaron shells the other day and have been playing around with different fillings.

I think this chocolate and cherry one was the most delicious, the shells are french almond macaron made with the recipe in THIS POST (CLICK HERE).

Filled with a little chocolate ganache and black cherry halves and some dots of white chocolate ganache.

Then finished with another dab of ganach and a cherry.

Linda Vandermeer is a blogger, baker, maker and author of the cookbook ' Sweets on a Stick': More than 150 kid friendly recipes for cakes, candies, cookies and pies on the go!. Published in the US the book is available at most online book stores.

Original Ideas, photography and recipes by Linda Vandermeer do not reuse without permission.

Christmas Pudding Pinata Cake

Please don't hate me, but I don't like Christmas pudding.

I'm just not that into it.

I guess you probably had a bit of an inkling a few years back when I confessed I didn't care for Christmas fruit cake and created the anti-fruit cake.

It's not the pudding, it's me, I love the idea of it.

So I've come up with a compromise and I think this pudding and I can agree to work together.

I've made a simple buttercream covered chocolate cake shaped like a pudding, covered with some simple fondant decorations and it's filled with chocolate and lollies (CANDY).

Oh yes I think me and this Christmas pudding pinata cake can get along just fine.

I've done up some quick instructions below, but I would recommend checking out my you tube tutorial here:


This cake was inspired by my dislike of pudding and this pinata cake on a subtle revelry.

Christmas Pudding Pinata Cake Instructions.
Although the cake will last for a few days, any coloured candy might bleed a little after a few hours. You can solve this by making as close to serving as possible or filling with wrapped lollies/candy (like the chocolate coins) or you can spread a thin layer of chocolate or ganache over the cut inside of the cake and let set before adding the candy.

I recommend watching the you tube tutorial CLICK HERE which shows me cutting the cake and hollowing it out.



 
Ingredients and Equipment

Chocolate cake baked in a bowl (mine was a mix that would normally make a 22cm chocolate buttercake)
Chocolate butter cream (I used Italian Meringue Buttercream as I had it handy but I would recommend a denser regular buttercream)
Large knife
Chocolate coins
Various lollies (candy)
small knife
spatula
White fondant, red fondant, green fondant
Corn flour/cornstarch
Large irregular cutter (Mine from an Ikea cookie cutter set)
holly cutter

*Note that blue cutter above is from a set of cutters from Ikea. I actually used the larger one. If you don't have one just cut out the shape you want by hand using a sharp knife.

Cut the top off the cake to make a flat base, then cut through the cake around 2 cm (just under an inch) from the bottom to get a flat base.

Using the sharp knife cut into the top domed cake to hollow out the top (see my you tube tutorial)

Place the base onto a cake stand or plate, pile up lollies and coins (candy) into the center.

Spread chocolate buttercream around the edge of the chocolate dome and stick it to the base ensuring the candy stays inside. Then cover the whole cake with chocolate buttercream. Chill if necessary.

Dust workbench with corn flour (cornstarch) and roll out the white fondant. Use cutter (or a knife) to cut out irregular shape to look like the sauce on top of a pudding (see picture). Carefully place onto the top of the buttercream covered cake.

Roll out green fondant onto workbench and cut out 3 holly leaves, use a knife to make indents to look like leaves. Place on top center of cake.

Roll a small piece of red fondant into a ball and place on the top center of the cake.

Linda Vandermeer is a blogger, baker, maker and author of the cookbook ' Sweets on a Stick': More than 150 kid friendly recipes for cakes, candies, cookies and pies on the go!. Published in the US the book is available at most online book stores.

Original Ideas, photography and recipes by Linda Vandermeer do not reuse without permission.

This ain't no plain vanilla Red Velvet Chocolate Chip Cookie Recipe

I'm gonna let the pictures of these red velvet chocolate chip cookies speak for themselves.

Are you listening, 'cause they are saying delicious slightly chewy chocolate chip cookies with a twist.

Yup these ain't no plain vanilla cookie, Oh yeah, I've added a little raspberry to them which I know is not traditional, but sometimes I'm just crazy like that ;)

Feel free to omit the raspberry. Your choice.

Hope you love them as much as I do.

Red Velvet Chocolate Chip Cookies (makes approx 20 cookies)

220g (7 and 3/4 oz) plain (all purpose) flour
40g (1 and 3/8oz) cup cocoa
1 tsp baking powder
1/4 tsp salt
115g (4oz) unsalted butter room temperature
100g  (3 and 1/2oz) white sugar (I used caster/ superfine sugar - use regular white if you can't find superfine)
100g  (3 and 1/2oz) brown sugar firmly packed
1 egg
1 tsp vanilla extract
1/2 tsp raspberry essence
1/4tsp red food colour
85g (3 oz) milk chocolate chips
85g (3 oz) white chocolate chips



Preheat oven to 160 C. Line 2 trays with baking paper (parchment paper).

Sift together the flour, baking powder (soda), salt and cocoa.

In a large bowl cream together the butter, white and brown sugar at high speed for a few minutes until light and fluffy.

Reduce the speed to medium low and mix in the egg, vanilla, raspberry essence and food colour until combined.

Add the sifted flour mixture and mix at low speed until the mixture has just combined.

Using a spatula or large spoon mix in the white and milk chocolate chips until evenly distributed.

Spoon dough onto the prepared trays about 1 1/2 Tbsp (2 US Tbsp) in size and flatten slightly.

Bake for around 12 to 15 minutes. Remove from oven allow to rest on trays for around 5 minutes and then transfer to a wire rack to cool completely.

* I often add some extra white chips by removing the tray and gently pressing about 3 into the top of each cookie about 7 minutes into baking so they look good but don't over brown :)

Cookies can be stored in an airtight container for at least 3 days.

Linda Vandermeer is a blogger, baker, maker and author of the cookbook ' Sweets on a Stick': More than 150 kid friendly recipes for cakes, candies, cookies and pies on the go!. Published in the US the book is available at most online book stores.

Original Ideas, photography and recipes by Linda Vandermeer do not reuse without permission.

Chocolate caramel pecan 'pretzel' pastries - Sticks of Awesomeliciousness

I found these pastries the other day while I was walking through the supermarket. Ohh I thought to myself, they kinda look like pretzel sticks,  well not really but they were sticks so y'know I had to buy them and see what I could make.

As it happened it was the week after Father's day and I had some of the ingredients left over from making Snicker's Fudge.

Yeah, you know where this is going, although I switched it up a little and used pecans and made a turtle version of dipped 'pretzel' sticks and you guessed it they taste pretty awesome.

Then because they tasted so good I made some more with salted peanuts instead of the caramel and they tasted just as (or maybe even more) awesome. In fact they are so good I wanted to call them something like awesomelicious sticks except pretty much that sounds a teensy bit weird. But then I was all like they totally are sticks of awesomeliciousness and no one is gonna care what I call them once they try them.

But if your weirded out by the name maybe call them turtle sticks, cause that is way more normal ;)

Anyhoo back to those pastries they are like a puff pastry twisted together brushed with sugar, I'm guessing you could probably make it yourself pretty easy, but they were like $3 for a pack of 18 in the self serve deli area at the local supermarket*.

Or you could use actual pretzel sticks for a similar result with these instructions, they are mostly just the vehicles for chocolate, caramel and nuts so pretty much your choice what you use :)

Oh and before we get to the instructions, I shared my kids current fav treat in the latest issue of 'Tickle the Imagination' Magazine, which happens to be the kids issue. Seriously I am to-to in love with some of the shoots/ photo stories, eek even sweeter than my recipes! CLICK HERE to pop on over and see it all.

Awesomeliciousness Sticks
Salted Peanuts can be used in place of pecans. Dipped pastries can be stored in an airtight container for up to 3 days. In warm weather you may wish to store the container in the fridge. You can add 25g copha (7/8 oz paramount crystals) to the chocolate during the melting process if you wish to make the mixture more fluid and easier to dip, however it is not essential.

12 pastry sticks or pretzels*
300 g hard/chewy caramel (10 1/2 oz) - (the caramels are like the square ones in the pictures eg pascal columbines)
25g cream(7/8 oz)
1 1/2 cups roughly chopped raw pecans
300 g milk chocolate (10 1/2 oz milk chocolate)


Line a tray with parchment/ baking paper.

Place the chopped nuts into a shallow plate.

Place ingredients into microwave safe dish and microwave at high for 30 seconds, stir and microwave for further 30 seconds at high. #note the caramel will be very very hot - do not get any on you, use an oven glove or something similar to handle then bowl and do not not even think about licking the spoon while it is hot, seriously, no mater how tempting it seems.

Dip the pastries into the caramel, I then used a spoon to spread it 3/4 of the way up the stick. Allow any excess caramel to drip off, quickly dip into the chopped nuts and roll gently to cover lightly in nuts. Place onto the prepared tray to set.

Repeat for all remaining pastry sticks. Work quickly, if the caramel starts to thicken, return to the microwave for 10 seconds at high.

Allow the caramel to set, when set you should be able to peel/remove from the baking/parchment paper without it sticking.

Melt the chocolate in a microwave safe dish at medium for 2 minutes stir and then heat for another 1 - 2 minutes at medium heat. The mixture should be smooth and lump free. Dip the caramel/nut covered sticks into the chocolate, use a spoon to help cover 3/4 of the way up so the caramel and nuts are all encased in chocolate.

Place chocolate dipped pastries back onto the parchment/baking paper lined trays to set.

*I my pastry sticks were 'Le Sfogliatine' I picked up at Woolworths (Brisbane, Australia).

Linda Vandermeer is a blogger, baker, maker and author of the cookbook ' Sweets on a Stick': More than 150 kid friendly recipes for cakes, candies, cookies and pies on the go!. Published in the US the book is available at most online book stores:

Link to Amazon:

Sweets on a Stick: More Than 150 Kid-Friendly Recipes for Cakes, Candies, Cookies, and Pies on the Go! 

Or at Fishpond (free shipping Australia)

 

This post was not sponsored

Naked cake balls

I'm having a pajama day today.

Yup still in my pj's and slippers, although that doesn't mean I haven't done a few loads of washing, cleaned the house and done all that other stuff that needs to be done every day around here.

I'm just being a bit relaxed about it, so to tie in with the relaxed theme I decided to make naked cake balls.

I had a whole stack of cake sitting around that I carved off'a my unicorn cake, so I just scrunched that up and with the ganache that was already layered in the cake I didn't need to add any extra frosting or ganache.

Then I grabbed some mini macarons I had left over, some raspberries, whipped up some chocolate ganache sauce and I had an instant dessert.

I made a video tutorial as well, yup sadly in my pajamas and I haven't combed my hair since yesterday morning, anyhoo I know you guys won't mind, just focus on the cake balls :)

Click here for the video of me making the naked cake balls

To make naked cake balls you need a cake and some frosting. Any type you like it can be home made, packed mix or store bought. Like I said I used chocolate mud cake and chocolate ganache.

(these ones in the picture are the actual cake balls I made up in the you tube video and popped on the plate, I just added a couple of extra raspberries and some flowers)

Place the cake into a large bowl and scrunch it up with your hands until it's crumbly, then add the frosting about 1/4 cup at a time until the cake becomes moist and will hold together into a ball shape.Scrunch or roll the mixture into ball shapes.

You can serve immediately or store in an airtight container in the fridge. If the cake is fresh it should last for 3 days. Otherwise you can freeze the cake balls wrapped in plastic wrap and in an airtight container for a couple of months, just defrost in the fridge and then bring to room temperature before serving.

To make up chocolate ganache melt around 120 g with 60 g cream  (or around 4oz chocolate to 2 oz cream) in a microwave on high for 1 minute.

If you like you can serve naked cake balls with peanut butter, nutella, cream, fruit and pretty much anything you like. They're kinda easy and kinda yummy and use up any extra cake you have sitting around

Linda Vandermeer is a blogger, baker, maker and author of the cookbook ' Sweets on a Stick': More than 150 kid friendly recipes for cakes, candies, cookies and pies on the go!. Published in the US the book is available at most online book stores:

Link to Amazon:

Sweets on a Stick: More Than 150 Kid-Friendly Recipes for Cakes, Candies, Cookies, and Pies on the Go! 

Or at Fishpond (free shipping Australia)

 

Chocolate Mousse in a jar Betty Crocker Irresistibles range

OK I have no self control. I admit it and it seems the packaging was right, this Chocolate Mousse cake is irresistible :)

I was going to wait until the end of the Sunbeam mixer competition to whip up one of the new Irresistibles cake mixes that Betty Crocker sent me, and start off with what y'all voted to be your favorite.

Anyhoo that just didn't work out for me, it wasn't really fair to expect me to wait a whole month.

Umm...Irresistible remember.

In fact once my resolve was broken, I didn't have to wait long at all as it literally took me a few minutes of mixing and they were ready to eat (plus baking time but I never count that).

We used all that extra time I saved cooking and cleaning to pop down to the park for some family time. I packed up the Chocolate Mousse Jar Cakes and we had a sweet picnic with the cakes and some left over pink lemonade.

The kids ate, and twirled and pulled some gunky stuff out of the pond and I enjoyed watching the kids having fun, took some deep breaths and a few pictures.

Jar Cake Instructions, made with Betty Crocker Chocolate Mousse Irresistibles, ingredients recommended on the package and extra raspberries

Spoon the made up chocolate cake mixture into some clean recycled glass jars*. Mine were various sizes that I had sitting around and I found that it worked out best if I filled the jars around a third full.

Place the filled jars onto a sturdy oven tray and bake in a preheated oven (as per packet directions) for 25 minutes.You'll know that the cakes are done when a skewer inserted into the cakes comes out clean.

Once the cakes cool down you can mix up the chocolate mousse mixture and spoon onto the top. I added some fresh raspberries, but you can leave as is or add any fresh fruit you like.

I made up 10 chocolate mousse jar cakes from 1 box of Irresistibles Chocolate Mousse cake mix.

* make sure the jars are clean, have no cracks or chips and have only previously been used for food safe ingredients.

Hmmmm wonder how long I will be able to hold out before I try out the Molten Lava Cakes and the Chocolate Mud Cake.

Linda Vandermeer is a blogger, baker, maker and author of the cookbook ' Sweets on a Stick': More than 150 kid friendly recipes for cakes, candies, cookies and pies on the go!. Published in the US the book is available at most online book stores:

Disclosure: the ideas, words and opinions in this post are my own however this post was sponsored by General Mills.

White Chocolate Mint Swirl Macarons

These white chocolate mint swirl macarons are an exercise in looking before you leap.

Or at the very least looking inside your cookie bag before you bake.

I found a bag of mini mint slice biscuits (that's Australian for cookie) at the supermarket and I thought it would be soooo cool to make up some macarons with a swirl topped by a cute little biscuit.

I assumed that they would be the size of mini Oreo's and the mini chocolate chip cookies in bags at the supermarket.

Yes you read right. I assumed and we all know what happens when you assume.

I made up my macarons, filled them, added a swirl to the top and then opened the bag and doh! Those mini cookies were not mini enough for me.

I was thinking they would look something like my Totally Boss Chocolate Malt Macarons, but no such luck, instead they were topped with an empty swirl, still yummy but in my mind not quite what I had expected.

In my defense I had left the bag sealed to ensure maximum freshness which is why I was not forewarned.

As with most minor baking mishaps it worked out deliciously well in the end with Mr Sweet polishing off the mini mint slice cookies and all of us having some refreshingly minti macarons.

Mint Swirl Macarons

Macaron Shells
CLICK HERE for a blog post with my macaron recipe. I made a regular batch coloured half green and half brown with food gel color.

White Chocolate Mint Filling

300g (10 1/2 oz) white chocolate
100g (3 1/2oz) cream
1/2 to 1 tsp peppermint extract/oil
green food colour (I used Wilton gel colours)
30g (1 oz) unsalted butter room temperature and cut into small cubes

Pop the chocolate and cream in a microwave safe bowl and then microwave on high for 2 minutes. Leave for a couple of minutes and then using a whisk stir until smooth and lump free. If necessary reheat further in the microwave for bursts of 30second to 1 minute to remove/melt all lumps.

Whisk in the peppermint extract and green food colour

Cover and allow the ganache to set - I left mine at room temperature overnight.

When set use an electric mixer to mix the ganache and butter at high speed for a couple of minutes until light and fluffy. Make sure all the butter is incorporated and no little lumps are left.

Assembly

Match macarons so that each shell has a matching shell the same size (if you hand pipe the shells there will always be a little variance in size). I matched up green shells on the top to like sized brown shells for the bottom.

Pop the whipped ganache into a piping bag fitted with an open star tip (I used Wilton #22) and pipe a swirl onto half the macaron shells. Press another macaron on top and then pipe a small swirl of ganache onto the top middle.

Refrigerate at least overnight and up to 3 days in an airtight container. Remove from fridge 20 minutes before serving.

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Linda Vandermeer is a blogger, baker, maker and author of the cookbook ' Sweets on a Stick': More than 150 kid friendly recipes for cakes, candies, cookies and pies on the go!. Published in the US the book is available at most online book stores:

Link to Amazon:

Sweets on a Stick: More Than 150 Kid-Friendly Recipes for Cakes, Candies, Cookies, and Pies on the Go! 

Or at Fishpond (free shipping Australia)

 

 Sweets on a Stick: More Than 150 Kid-Friendly Recipes for Cakes, Candies, Cookies, and Pies on the Go!