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Archive for the ‘Candy’ Category

Chocolate cake with Choco coated Marshmallows

06 Jan

This is yet another cake and Marshmallow candy made during Christmas time. I did this together with Riya again… I just have to tell the secret word ‘Baking’ to her and OhMyGod she is so excited more than me in baking. The first and best favorite pass time these days for her is baking with me. She likes to sift,mix, using electric mixer, breaking eggs, and last but not least , she never forgot’s to taste the batter. Infact, tasting is the best part all kids love during baking process.  Riya took the complete responsibility of Marshmallow candy and enjoyed making it for her school Christmas Party. She was so proud to tell her friends that she made it all alone.

Ingredients:

For Cake:

  1. All purpose flour – 6 cups
  2. Baking soda – 3tsp
  3. Choco powder- 1 and 1/2 cup
  4. Sugar – 3 cups
  5. Salt -1 and 1/2tsp
  6. Eggs – 6
  7. Milk – 3 cups
  8. Oil – 2 and 1/2 cups

For Marshmallows:

  1. Colored Marshmallows – 1 pkt
  2. Scraped Chocolate – 150gms
  3. Bretzel sticks – few( to hold the marshmallows) or Lollipop sticks
  4. Some sugar sprinkles

Method:

1. Sift together the dry ingredients for cake( 1 to 5) in a bowl.

2. Whisk the liquid ingredients together adding and whisking one by one.(6,7,8)

3. Using electric mixer, mix the liquid and dry ingredients slowly in to cake batter.

4. Bake it at 170 C for 30 min in a preheated oven.

5. I used standard baking tray for this quantity which yielded 35 pieces approx.

6. Once the cake is cooled add the Chocolate liquid Ganache on top of the cake. I have cut the cake pieces and later added the Ganache. The Recipe for this liquid Ganache is here.

7. For the choco coated Marshmallows,  Melt the chocolate in a microwave for 1 – 2 minutes, checking  and stirring it often. Once it starts melting remove from microwave and stir it, so it is now thin and is in liquid form.

8. Insert the bretzel sticks in marshmallow like a lollipop and dip it in liquid chocolate and then sprinkle sugar decorations on top. Leave it aside for 1/2 an hour to dry.

9. Once it is dried, you can assemble it on the cake.

 
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Posted in Cake, Candy

 

Chocolate coated Chocolate truffles

01 Jan

The brown colored standard chocolate truffles.

The pink ones are strawberry flavoured truffles.

White Chocolate coated truffles and dark chocolate floral design with Macadamia Nuts stuffed inside & dessicated Coconut rolled Truffles.

Riya’s  hand made truffles.

I wish all my viewers, friends and family a very Happy New Year 2013!  On this special occasion  we enjoyed the homemade gorgeous truffles. Simple to make and with only few ingredients needed, it was fun making it with Riya again during this holiday time.

Back in India, when we visit families and friends, it is a tradition to get them some sweets and fresh flowers. The flowers are worn on women’s hair or offered to God.

Some of the famous sweets of India are Ladoos, colorful Rasagullas, milk sweets…..

Whenever I see truffles in bakery and Confectionery shops, I used to remember the Ladoo’s of India as the shape of Ladoo’s as well is spherical. The truffles are arranged beautifully with different toppings and colors  and looks quite impressive and tastes yummy and melts in mouth.

For this new year, I tried this truffles and they came out really good. Truffles mixture is more or less like Ganache but with less cream. The Chocolate, Cream and butter mixture is rolled in to small balls and topped with favorite nuts or Coco powder. The Recipe is as follows

Ingredients:

For Truffle:

  1. Semi dark Chocolate – 220gms
  2. Heavy cream – 100ml
  3. Butter – 2 Tbsp
  4. Coco Powder – 50gms (for rolling )
  5. Optional ingredients – (Coconut flakes, finely chopped pistachios, sugar sprinkles, any chopped nuts). I used halved macadamia nuts to stuff inside truffles.

For outer Chocolate coating:

  1. White or dark chocolate – 100gms

Method:

1. Heat the cream in a bowl until it starts to boil and remove from heat.

2. Add finely chopped or shaved chocolates and butter in to the hot cream.

3. Mix all of them together until smooth liquid consistency and leave it overnight in fridge.

4. Measure a spoon of truffle mixture and make it in to ball and roll in Coco powder. Alternatively the truffles can be rolled in to pistachios or Coconut powder or sugar     crispies. I used halved Macadamia nuts as the stuffing inside the truffles.

5.If an additional chocolate layer around the truffle is needed, melt the desired white or black chocolate under double boiling until smooth liquid consistency and dip the truffles in them. Take the dipped chocolate out and allow it to dry in butter sheet.

6. With the truffles inside and outer layered chocolate, i piped some designs on them.

( The pink ones are made from white chocolate truffle with little bit of strawberry flavoring and color. This recipe for this one is not included here.)

 
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Posted in Candy

 

Chocolate Coated Grapes & Oktoberfest

26 Oct

During last week of September we had been to Munich which is one of the largest city in Germany. For the first time I had a chance to visit the Oktoberfest. Oktoberfest is  a traditional event and one of the largest fair in the world celebrated for 16 – 18 days . I just cannot forgot those colourful drindl’s .(traditional costume for woman in Bavarian region of Germany).  Lederhose is Men’s costume .(Leather troussers, shirt and Leather shoes).

This fest is famous for it’s fresh wheat Beer , white sausage and Sour cabbage. There were also Grilled chicken, Roasted pork, Grilled duck and different sausages. Lebkuchen is yet other speciality which is available in different decorated colours all in heart shaped.

We were enjoying some of the rides and we came across a fruit candy’s stall, which was attractive and colourful. We tried some of those and we liked it.  The next day, I tried this choco coated Jumbo grapes at home and it was looking great and beautiful than the store bought. The recipe is very simple and it tastes wonderful.

Ingredients:

  1. Jumbo Grapes – 200 gms
  2. Chocolate Bar – 250 gms
  3. White chocolate – 50 gms
  4. Skewer – 5

Method:

1. Double boil the chocolate in a bowl.( Boil water in a medium sized pan and keep a vessel on boiling water and add the chocolate pieces and keep stirring continuously till the chocolate melts in to a smooth consistency).

2. Insert the grapes into skewer and spoon the melted chocolate in to the grapes skewer. Turn all the sides and do the same as it forms a choco layer on grapes.

3. Melt white choco and using a piping bag or ziplock bag pipe into your favorite designs.

4. Refrigerate it for half an hour and consume it within 3 days as fresh fruits inside. Enjoy!!!

Some of the pictures from Oktoberfest…..

People enjoying the Beer from those Biergarten. There were also small restaurants set up in this fair. Getting a table place is not so easy there.

I am not there, among those people who is flying in the sky.

Yet another funny ride. At some point they splash water on the riders.

Look at those Makrelen fishes in a open grill. They were just tasting awesome.

Candy Stall. Apples, Grapes, Straberries and Banna’s were getting  a new color in this shop.

Sugar glazed jelly candy fruits.

Lebkuchen. A fine Biskut which is sold during fest and fair and  aslo in Christmas market.

In this fair one can’t expect to have short drinks. Even if it is a Soft drink the minimal quantity which is offered was 300ml. Needless to say Beer is consumed by most of them as long drinks here.


It was a great fun and a nice to learn Bavarian traditions.

 
4 Comments

Posted in Candy

 

Swiss Meringues

24 May

Meringues is named after the Swiss village Meringen and was invented by an Italian chef  Gasparini (Wikipedia). It is crispy airy sweet dish and children would simply love it.  In my home, as soon as Meringues was ready, it got over in no time. Planning to make the second batch soon with different colors and shapes.

Ingredients:

  1. Eggs – 2, only the whites ( use the yellow for other recipes)
  2. Sugar – 100 gms
  3. Corn starch – 2 tbs
  4. Vanilla Essence – few drops
  5. Sugar sprinkles – 2 tbs

Method:

1. Add the egg whites to a bowl and whisk it using  electric whisker. Gradually add the sugar and continue whisking for till the mixture becomes frothy and a airy dough .

2.  Add vanilla essence. Corn starch should be included if the dough is little loose. The right consistency would be if you take it in a spoon the dough shouldn’t fall itself until you drop it.

3. Preheat the oven to 100 c and spoon the dough in to the tray. I used a piping bag to pipe the dough to tray. Sprinkle sugar colors on top.

4. Bake it for 40 minutes.

Tip:

1.  Mix with food colors to make different colors. Use piping bag to make some beautiful shapes.

2. Use the egg yellow to make some cookies .

 
 

Jujuips – Jelly Candy

03 May

Jujuips is a very colorful and popular candy in India. Almost all children know it and their favourite too. I remember in my school days,  my brother and I used to buy it in near by shop and enjoy it. It is also called Javvu Mittai. This is also my best half’s favorite. And my daughter simply loves it. This a soft and juicy jelly when made at home. But the shop bought ones are little harder.

Ingredients:

  1. Gelatin – 30 gms granulated
  2. Sugar – 2 cups
  3. Sugar – 1/2 cup granules for rolling
  4. Water – 2 cups
  5. Food color – Red, yellow ,orange
  6. Flavor – strawberry , mango and pineapple

Method:

1. Mix half cup of water and gelatin in a bowl and let it sit for 15 minutes. (After 15 min you can see the gelatin has absorbed all the water and increased volume).

2. In a pan add sugar and 1 and half cups of water and let it boil approximately for 10 to 15 minutes. Check  sugar sirup for sticking consistency. Take a drop of sirup  in index finger and press with  the thumb. Do it couple of times.

3. Melt the gelatin in a medium flame for couple of minutes. Now add this to the sugar sirup and let it cook for approx 5 minutes.

4. Add food color and flavour and mix it up.

5.Now take a spoon of this and try to drop in the same vessel just to check the thickness of the jelly. If it falls down slowly like little chunks  then stop the heat.

6. Take a tray and slighty wet it with few drops of water. Pour the jelly sirup in this tray and refridgerate  it for 3 hours. If you have little moulds  you can pour it and refridgerate  it.

7. Take the tray out from the fridge and cut it in to small pieces and coat it with sugar by rolling on plate with sugar. (This jelly will be very sticky, but once it is coated with sugar it is not).

Tip:

1. To be attractive, check out in shops for some moulds with different shapes where you can set the jelly.

2. Make a double or triple colored candy ,by first  pouring a single colored jelly sirup and let it set in the fridge for atleast an hour and half and then second color and so on.

3. Never keep the jelly inside freezer for setting. It becomes very hard.

 
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Posted in Candy