Honey comb Chocolates

 Chocolate makes you popular.
Yes.
It 's actually that simple.
There no need to go through all the hassle of being nice and sucking upto someone. Just hand over the chocolate and everything will be just fine .:)


Let me just say this.
Whoever thought up the brilliant idea that is honeycomb was nothing short of genius.
For years and years I've been hooked on the Cadbury crunchie that Dad would bring home after a sailing trip from abroad. And after searching high and low over many years when I finally did find one in Bombay it was 50 bucks a bar!!
WHAT!!!
Now that's just plain ridiculous!!
So I decided to try it out myself.
One problem though.
Cooking sugar,sort of scares me.
I know,it's just plain ol sugar,what harm can it do. I'll tell you what.
IT CAN BURN.
Anyway, I decided to go ahead and try it out.
and you know what, it's pretty darn easy.
There is still a possibility of it burning, but its easy to make.

I'm not saying that to scare you.
really. :p
 Baking Soda is the magic ingredient here.

Here's the recipe.
You can thank me later.:)

 Honeycomb chocolates:

Makes one 8inch rectangular cake pan size.

1 1/2 cups grain sugar
1/4 cup honey
1/4 cup water
1 tbsp Baking soda/Soda bicarb

• Line a cake tin with a silpat or a little oil.
• Bring the grain sugar, Honey and water to boil in a heavy bottomed saucepan, stirring continuously.
• Reduce the heat to medium and continue to let it cook without stirring until the temperature on a candy thermometer reached 300 degrees.
• Remove the saucepan from heat, and quickly whisk in the baking soda. The mixture will begin to bubble and rise immediately.
• Quickly pour it onto the greased mould/silpat.Once it is on the silpat,do not try to spread it out with a spoon ,the airiness will be lost. Instead, while you are pouring it out itself spread it out.
• Let it cool.
•  While it is cooling, Melt the chocolate and keep aside.
• The honeycomb will harden and turn brittle once it is fully cooled.Break it into uneven pieces,and coat each piece in chocolate and let it set.
• Store in the refrigerator.
• Try and avoid keeping the Honeycomb brittle out without being covered with chocolate for too long as it tends to catch moisture and become sticky.

Savoiardi/ Ladys Fingers

I'll tell you what this is not.


This is not some fancy-shmancy post about some exquisite food item.
It wont take you hours and hours to make and use up a million ingredients.
These are not French macarons.You know,fussy,moody and haughty.
These little cookies are simple,plain-jane and yet not so ordinary.
Because as I've been learning lately,
Sometimes we're so busy running after the french macarons in life,that we completely fail to see the savoiardis.

And then before you know it, just when you least expect it, life will smack you in the face.

Savoiardis are little Italian cookies. They're also sometimes called Ladys Fingers.(I have no idea why. I'm sure whichever lady's fingers were shaped like THAT would never have wanted to have a cookie named after them!! :P) And in Germany they're called Loffelbiskuit which means Spoon Biscuit.

If you're a fan of Tiramisu you're familiar with Savoiardi.
These are what are traditionally soaked in the coffee Liquor and layered between the light,fluffy Cream cheese mixture.

I was'nt planning to make these. Let me tell you what happened.
This week's Bakery class in college required us to make Tiramisu.
However,the college version uses Chocolate Sponge cake in between the layers. Not even the moist,happy kind.

I was not happy. I take offense to things like that. I mean, C'mon how much longer is it going to take to to make the actual Savoiardis.
Yes, I'm stubborn like that.
I would not have it.
No.

So I convinced the Bakery teacher to let me make my own batch of Savoiardi(which I had never made before) to  make the tiramisu.
He(surprisingly) said yes :)

Here's the recipe:

Savoiardi
Makes about 36 fingers.

3 Eggs (Seperated)
100 gms     Icing Sugar + Extra for sprinkling(Sifted)
 35gms        Granulated Sugar
100 gms     Refined Flour
50gms        Cocoa Powder(for Sprinkling)


Method:

• Preheat the oven to 190'C. Line a baking sheet with a silpat and set aside.
• In a clean bowl, beat the egg whites till foamy.Gradually ,add the sifted Icing sugar and continue to whisk until the meringue forms stiff and glossy peaks.

• In a seperate bowl,Whisk together the egg yolks and granulated sugar until pale and fluffy.

• Fold in the egg yolk mixture into the egg whites .
• Next,gently fols in the Refined flour mixture into the egg mixture in 3 parts,swiftly but gently.Fold until there are no streaks remaining,but make sure not to use too much force,or you will deflate the egg mixture.
• Pour the mixture into a piping bag fitted with a large Savoy nozzle and pipe out about 3inchesx 1 inch each.

                                 

• Dust with cocoa powder and icing sugar through a seive and bake for about 10 minutes.
• Cool at room temperature and then store in an airtight container.

 

• If you want the cookies to be slightly more crispy,do not dust with icing sugar before baking and dry out in the oven for 5-7 min longer at 100'C.

                                     

I was extremely happy with how these turned out and ended up making a whole cake tin of tiramisu :)

I'll post that recipe soon!!










 

Yes,I'm a little cuckoo like that.

I got a tattoo.



Yes,it's a cupcake.

And it's on my ankle.

Believe it.
:)
 

White Chocolate and Strawberry Oatmeal Cookies

So much has happened in a year. There have been big 'whohooo' moments and then there have been the 'I-never-want-to-remeber-those-days' moments. There have been "lets go and kick ass' days and there have been "I never want to get out of bed "days. But all in all it's been amazing and filled with lots of love,cookies ,an endless amount of cupcakes and big,gorgeous cakes and lots and lots of sugar :).2011 was the year we pulled off the dessert buffet in college,the year I discovered that cheesecake could be made with Amul cheesepread and the year I realised just how tempremental those darn french macarons really are! What more could I ask for?
Welcome to 2012.

Sometimes it's alright to sleep a little longer on colder mornings,Sneak in an ice cream cone even though you have a terrible terrible cold,and add Big chunks of white chocolate to what were supposed to be 'healthy oat' cookies and take hurried photographs of the food you make because your rushing to go out or just plain lazy. Just sometimes.
I did that.
You can't blame me though..I made these cookies before even having breakfast!!Yes, I'm JUST that dedicated :p

 Anyway,
The strawberries that are available here at the market are not as sweet as I'd like them to be,But I've got to say I'm just happy we're getting them pretty easily atleast.Strawberries have always been somewhat of a risky fruit. I mean,even during season it is hard to get hold of sweet strawberries.These cookies are nice and different since I'm not used to using fresh fruit in cookies.Im sure dehydrated strawberries would taste much better but they're very hard to get a hold of. Also,the strawberries leave water once you cut them which might thin down your batter and give you a very 'cakey' sort of cookie.You can add s happens .a little more flour incaseyou need to adjust the consistency.

Strawberry and White Chocolate Oatmeal cookies

• 2 cups  roughly chopped fresh strawberries(big chunks)
• 1/4 cup sugar

•   2 1/2 cups       all-purpose flour
• 11/4  teaspoon baking soda
• !/4 teaspoon     salt  
• 1 teaspoon       ground cinnamon
• 1 1/4 cup         rolled oats
• 1/2 cup            butter, softened
• 3/4 cup            brown sugar
• 1/4 cup            sugar
• 1                     egg
• 1 cup              White chocolate chunks
• 1 teaspoon      vanilla extract

Method:

1. Preheat the oven to 190 C.
2. In a small bowl mix together in strawberries and 1/4 cup sugar and set it aside.
3. Grease a baking tray or line it with a Silpat.
4. Sift together the flour,baking soda and salt.
5. In a seperate bowl mix together the butter,sugar,egg and vanilla extract.Stir in the rolled oats.
6. Fold in the flour mixture little at a time .
7. Once the flour is properly incorporated,stir in the strawberries and the white chocolate chunks.
8. Spoon 1 tbsp of the mixture on the baking sheet and flatten it slightly.
9. Bake at 190 C for about 8-10 min or till the cokkies are golden in colour.
10. Remove from the baking tray while the cookies are still warm and allow them to cool completely.

Christmas themed cupcakes

Hey .
I've been busy.
Busy would be putting it nicely:)

Hwever,these days I've also been extremely happy.
Don't really have much to say today,so I;m going to let the pictures do all the talking!!!

All the topper are thumb size or smaller!!!!

There ain't no food here!!

If you're here to look at pretty pictures of baked stuff, You won't find anything here today.
I've had a bit of a disasterous day with the oven today and I really need something to pick me up.
Here is a list of 5 things that made me happy :)

#5
This journal thingy:) I love love love stationary and as of now I'm in the middle of making one of my own!!!
This one is from Polka dot Robot

#4
Chumbak!!
Chumbak is  my newest obsession :) I browse through their website almost every single day and look at the stuff over and over again. It just makes me happy! :)

 The stuff is so cute and ridiculously creative :)

#3
Strawberry-ish things

Christmas Tequila Cocktail

#2
Jack Johnson's -No Other Way

Selena Gomez- Who Says
:)

Love the video.It reminds me of lazy evenings,and beaches.....And the dress is beau-ti-ful!!

#1
Crazy dreams....

 

Chocolate macarons. Not quite there yet!

Today has been bittersweet.
Considering that it has been a really long time since I've had a whole weekend off and a lazy lazy sunday afternoon without having to worry about interviews or procrastinating studying ; spending all afternoon baking was nothing but pure bliss.

If good ol' chocolate chip cookies are like the girl next door, then french macarons are like the Diva that has an endless list of bossy demands.
Now I've made an attempted to make french macarons before,and I ended up with a flooded mess of macaron batter.Let me be honest here. I'm not really the kind to be called chicken.I mean,I can handle a few bumps and bruises and I've had my fair share of kitchen disasters.But french macarons scare the living daylights out of me.
Wait a second.


What exactly does it mean when people say "scares the living daylights " mean? Nothing in that phrase even makes sense.
I mean,what exactly happens after the living daylights have been scared out of you?Do you black out?
I googled it! here.  Knock yourself out!! (No pun intended!)



Anyway,as I was saying,it's pretty easy to be fooled by these gorgeous looking cookies.I mean ,how hard can it be right?
Just whip the egg whites,fold in the almond powder and sugar.Pipe.Rest .Bake.
Right?


Yup,I thought so too.
But apparently, life isn't that easy.
These little fellows turned out to be more moody than I expected..
When I piped them out they looked perfect.They spread just the right amount.They rested well.The shell formed.They got all shiny.And then I put them in the oven.
Kaput!
In less than two minutes,20 out of 25 macarons had cracked.
:(
Luckily I had 3 more batches resting, and everytime I baked them there was some fault or the other.
They cracked,they didnt have 'feet' they stuck to the butterpaper and what not.
So all in all,everything that could go wrong,DID!!!
Oh,I also discovered that you could burn french macarons!! :|
Anyway,I managed to save these two and filled them up :)

I'm still pretty darn scared of making these again,but hey,Third time's a charm right?








!