Chocolate Swirl Loaf

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

This is basically a sweet yeast bread swirled with chocolate-flavoured dough and formed into a two-toned braided loaf. It might seem to be difficult to make but it is simply a braided challah with two-toned effect.

Chocolate Swirl Loaf

inspired by Away of Mind

120 ml Milk, lukewarm 60 ml Water, lukewarm 60 g Butter, room temperature 1 Egg, room temperature 1 tsp Salt 50 g White sugar 360 g All purpose flour 7 g Instant active dry yeast 2 tbsp Dark chocolate spread 1 tbsp Flaxseed, ground

1. In the bowl of a stand mixer, combine all the ingredients in the order given except the dark chocolate cream and ground flaxseed. Using a dough hook, mix everything together until a soft dough forms.
   
2. Turn the dough out onto a lightly-oiled surface. Combine the dark chocolate cream with 1/3 of dough. Knead each portion for a few minutes to form two smooth and elastic balls of dough.
   Place two dough balls separately on two lightly greased bowls. Cover with plastic wrap and let rise until double in size.
   
3. After dough balls have risen, roll and stretch each dough into approximately a 10 x 6-inch / 25 x 15-cm rectangle. Place the chocolate dough on top of plain dough, then roll it out to a 12 x 8-inch / 30 x 20-cm rectangle. Cut the rectangle into half, so you have two 6 x 8-inch / 15 x 20-cm rectangles. Now stack one rectangle on top of the other and roll it out again to a 12 x 8-inch / 30 x 20-cm rectangle. Repeat the above steps twice more.
   
4. Slice the rectangle into 4-6 strands, leaving one end intact, and braid the strands to form a loaf. Place it in a loaf pan lined with baking paper. Cover with the plastic wrap and allow it to rise in a warm place for 45 minutes or until it doubles in size. Preheat the oven to 175C/350F. Spray the top of the loaf with water and sprinkle the ground flaxseed over. Bake for about 30 minutes until golden brown.

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

Marzipan Ravioli

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

If you're looking for a way to add some fun to your holiday cookie platter or a delightful idea to share at a cookie swap, these little marzipan filled ravioli cookies are perfect for you. Feel free to substitute with your favourite fillings, like Nutella, cream cheese.

Marzipan Ravioli

adapted from Lecker

225 g All purpose flour 70 g Powdered sugar Pinch of salt 125 g Butter, cut into small pieces 1 Egg 1 tsp Vanilla extract

100 g Marzipan, cut into small pieces 2 tbsp Almond, chopped 1 tsp Orange liqueur 1 Egg yolk 1 tbsp Milk 25 g White chocolate (optional) 25 g Dark chocolate (optional)

1. Sift the flour, 50 grams of sugar, and salt into a mixing bowl. Add in butter, egg and vanilla extract. Mix with your fingertips until combined. Wrap the dough with a plastic film and chill for 1 hour.
   
2. Place the marzipan pieces, remaining powdered sugar, chopped almonds and orange liquor in another bowl. Stir until all well combined.
   
3. Remove the cookie dough from the fridge and place on a lightly floured work surface. Roll out thinly and cut into 50 squares, 2 inches by 2 inches. Mix the egg yolk and milk in a small bowl. Preheat the oven to 190C/375F.
   
4. Brush half of the squares with egg wash. Place about a teaspoon marzipan filling in the center. Top with the remaining cookie squares, enclosing the filling, and crimp edges with a fork. Bake for about 15-20 minutes until lightly golden. Melt the chocolates separately and drizzle over the tops of cookie raviolis.

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

Chocolate Peanut Crumble Cookies

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

A classic and divine combination of chocolate and peanuts. These buttery cookies simply melt in the mouth. Drizzle across the cookie top with some melted white chocolate if you are feeling sugar high and decadent.

Chocolate Peanut Crumble Cookies

adapted from Delicious

Topping	Cookie
30 g Unsalted butter 40 g All purpose flour 30 g Caster sugar 60 g Unsalted peanuts, half roughly chopped	115 g Unsalted butter 115 g Caster sugar 20 g Smooth peanut butter 1 Large egg 160 g All purpose flour 20 g Dutch cocoa powder 1/4 tsp Baking powder 1/4 tsp Baking soda 100 g 70% Semisweet chocolate, chopped

1. Preheat the oven to 190C/375F and line two baking trays with parchment paper. Make the topping. In a large mixing bowl, rub the butter into the flour and sugar with your fingertips, until a soft, crumbly dough is formed. Add the chopped and whole peanuts, then set aside.
   
2. Prepare the cookie dough by creaming cream the sugar, butter and peanut butter in a separate mixing bowl. Add the egg and beat again. Sift in the flour, cocoa, and baking powder and add the chopped chocolate. Mix well to form a soft dough.
   
3. Roll the mixture into 20 small balls and divide between the baking trays, spacing well apart. Press each cookie down and top with a little crumble mix. Bake for 10-12 minutes until the crumble topping is golden, then remove from the oven and leave for 5 minutes before transferring to a cooling rack.

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

Rolled Spelt Cookies

Those cookies, crispy and chewy, are loaded with spelt flakes, wheat germ, chopped nuts, chocolate and dried fruit. They are so freaking good. Rolled spelt flakes offer an excellent source of dietary fiber, protein, vitamin B1 and niacin. They are a delicious and healthy alternative to rolled oats in baked goods, homemade muesli, or even in salads!

Recipe adapted from Better Home Garden

• 50 g Butter, softened
  
• 80 g Brown sugar
  
• 70 g Granulated sugar
  
• 1 tsp Ground cinnamon
  
• 1/2 tsp Baking soda
  
• 1/8 tsp Salt
  
• 1 Egg
  
• 1 tsp Vanilla
  
• 90 g All-purpose flour
  
• 90 g Rolled spelt
  ©angiesrecipes
  
• 30 g Wheat germ
  
• 70 g Dark chocolate, finely chopped
  
• 50 g Dried cranberries
  
• 50 g Chopped walnuts, toasted
  

1. Preheat oven to 180C/350F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugars, cinnamon, baking soda, and salt. Beat until combined, scraping sides of bowl occasionally.
   
2. Beat in egg and vanilla until combined. Beat in flour. Stir in rolled oats, wheat germ, chocolate, cranberries, and walnuts. Drop dough by rounded teaspoons 2 inches apart onto baking trays lined with parchment paper.
   
3. Bake for 10 minutes or until tops are lightly browned. Let cookies cool on cookie trays for 1 minute. Transfer cookies to wire rack to cool. Makes about 30 cookies.

Chocolate Wafers

Crispy, crunchy and loaded with chocolate flavours. Those chocolate wafers are perfect ANYTIME sweet treat! Serve with ice cream, or sandwich them together with whipped cream. They're also great by themselves.

Adapted from Smitten Kitchen

• 200 g All purpose flour
  
• 70 g Unsweetened cocoa powder
  
• 200 g Sugar
  
• 1/4 tsp Salt
  
• 1/4 tsp Baking soda
  
• 180 g Unsalted butter, slightly softened and cut into smaller pieces
  
• 3 tbsp Whole milk
  
• 1 tsp Pure vanilla extract
  

1. Whisk the flour, cocoa powder, sugar, salt and baking soda in the bowl of food processor and pulse to mix thoroughly. Add in butter, milk and vanilla extract and process until the mixture clumps around the blade or the sides of the bowl.
   
2. Place the mixture on the work surface and form into a log about 14 inches/35 cm long. Wrap the log in wax paper or foil and refrigerate until firm, at least one hour, or overnight.
   
3. Position the racks in the upper and lower thirds of the oven and preheat the oven to 180C/350F. Line two baking sheets with parchment paper. Cut the log of dough into slices a 1/8 inch/3 mm thick and place them 1 inch/2.4 cm apart on the lined sheets (cookies will spread). Sprinkle the top lightly with granulated sugar if desired.
   
4. Bake for 12-15 minutes until the the cookies puff up Remove from oven and let the cookies cool on the baking sheet for about 5 minutes before removing to a wire rack to cool completely. These cookies may be stored in an airtight container at room temperature for up to two weeks.

Chocolate Cream Cheese Peanut Butter Bars

Baked chocolate base (adapted from Joy of Baking) filled with a layer of fluffy cream cheese peanut butter mixture (adapted from Betty Crocker) and finished off with a chocolate layer. Those bars are super easy to prepare and they make a great party food.

Base	Topping
130 g All purpose flour 50 g Unsweetened alkalized cocoa powder 1/4 tsp Baking soda 1/4 tsp Salt 90 g Unsalted butter 150 g Caster sugar 1 tsp Vanilla extract 1 Egg white	200 g 17% Cream cheese 180 g Creamy peanut butter 80 g Powdered sugar 100 ml Whipping cream 350 g Semi sweet chocolates, coarsely chopped 50 g Butter, diced

1. Preheat oven to 190C/375F and line a 12x8-inch rectangular baking pan with baling paper. In a bowl, whisk together the flour, cocoa powder, baking soda, and salt. In the bowl of your electric mixer, beat the butter, sugars and vanilla extract on high speed for about one minute. Scrape down the sides of the bowl. Beat in the egg white. Add the flour mixture and beat just until incorporated. Press mixture firmly into prepared baking pan. Bake for 10 minutes. Set on a rack to cool completely.
   
2. In a medium bowl, beat cream cheese, peanut butter, powdered sugar and whipping cream on low until blended. Beat on high about 2 minutes until light and fluffy.
   
3. Place the chopped chocolate in a heavy saucepan over very low heat, stirring constantly till the chocolate begins to melt. Immediately remove the pan from the heat and stir in diced butter until thoroughly blended and smooth.
   
4. Spread 1/4 cup chocolate mixture evenly over the cooled cookie base. Place it in the freezer until the chocolate is firm, about 5 minutes. Now evenly spread cream cheese peanut butter mixture over the chocolate layer. Give the rest of chocolate mixture a quick stir and then spread evenly over top of the layer of cheese and peanut butter mixture. Cover the pan with a plastic wrap and chill overnight. Once set, use a sharp knife to cut into small squares. Serve them cool and store the rest in the fridge.

Chiffon with Dulce De Leche Whipped Cream and Blueberries

Layers of soft sour cream chiffon cake nestle between spread of stabilized whipped cream flavoured with rich ducle de leche and top with fresh blueberries. Vanilla buttercream would be a great substitute for whipped cream.

Adapted from Food and Wine

	Dulce De Leche Whipped Cream
3 disc 10-inch Sour cream chiffon cake (without cranberries) 400 g Blueberries, rinsed and dried 2 tbsp Apricot jam 1/2 tbsp Water White chocolate curls or mint leaves to garnish	450 ml Heavy cream, chilled 120 g Dulce de leche, chilled 4 sheet Leaf gelatin

1. Soak the gelatine sheets in cold water for 5 minutes to soften. Remove the gelatine from the water, squeeze it between fingers to remove any excess water. Melt the squeezed out gelatine in a microwave on high power about 10 seconds.
   
2. In a large bowl, combine the heavy cream with the dulce de leche. Beat the cream until slightly thick, then slowly add in the dissolved gelatin and beat until the cream holds soft peaks.
   
3. Place one cake layer, cut side up, on a round cardboard. Spread 1/3 of whipped cream over cake.Repeat procedure twice. Smooth the top of the cake with the flat edge of your spatula. Hold a decorating comb on the side of the cake and run around the cake to form ridges.
   
4. Arrange the blueberries on the top. Heat the apricot jam and water in a microwave until melted. Strain the jam through a fine strainer to remove any fruit lumps. Gently brush on the blueberries. Garnish with white chocolate curls or mint leaves.

Chocolate Glazed Tart with Pistachios

A crisp yet crumbly chocolate shortbread crust filled with a layer of rich chocolate glaze and finished off with some chopped lightly salted roasted pistachios---an unbeatable combination for an unforgettable sweet treat!

Shortbread	Topping
120 g Butter, at room temperature 60 g Golden caster sugar Pinch of salt 130 g Plain flour 20 g Cocoa powder	120 g Bittersweet chocolate, chopped 1 tbsp Maple syrup 20 g Butter 100 ml Heavy cream Some lightly salted roasted pistachios, roughly chopped Caramelized walnuts, roughly chopped

1. Preheat the oven to 160C/320F. Put the butter into a large mixing bowl, and beat with a wooden spoon until soft. Beat in the sugar and salt. Sift over the flour and cocoa powder and mix just until a dough forms.
   
2. Divide the shortbread dough into four portions and press each in an even layer onto the bottom of four 12cm/4inch tart pans or one 26cm/10inch. Bake for about 20 minutes, or just until the they are firm to the touch.
   
3. Meanwhile, melt the chopped chocolate, maple syrup, butter and heavy cream in a stainless steel bowl set over a saucepan of simmering water. Mix until smooth.
   
4. Remove the shortbread from the oven and pour the warm chocolate glaze over the shortbread crusts and evenly spread the surface. Sprinkle the chopped pistachios or caramelized walnuts. They can be stored in container at room temperature for a few days.

Pistachio Mon Chéri Brownies

I have been on a mission to clean out the pantry, which might have resulted in some peculiar recipes here. :-))The "Mon Chéri",another chocolate product produced by Italian Ferrero, contains a "heart" of sweet cherry soaked in a liqueur and is encased in Ferrero's dark chocolate!

• 80 g All-purpose flour
  
  
• 1/2 tsp Salt
  
  
• 1/2 tsp Baking powder
  
  
• 250 g Mon Chéri liqueur chocolate©angiesrecipes
  
  
• 150 g Butter
  
  
• 200 g Sugar
  
  
• 3 Eggs
  
  
• 2 tsp Vanilla extract
  
  
• 70 g Pistachio, roughly chopped
  
  

1. Preheat the oven to 165C/330F. Grease a 20x25cm baking pan and line with foil. Brush the foil with vegetable oil.
   
   
2. In a bow, whisk together the flour, salt and baking powder. Melt the chocolate, butter and sugar over a pot of simmering water. Add in the flour mixture. Whisk in eggs, one a time, until fully incorporated. Add in vanilla extract and chopped pistachio.
   
   
3. Pour the batter into the prepared pan and bake in the center of the hot oven for 30 minutes. Remove and cool completely on a rack. Cut into 12 squares.

Chocolate Spelt Crinkle Cookies

These wonderfully crinkled black and white cookies have a very brownie-like texture and a stunning high-contrast appearance. They are so easy to bake and taste so good!

• 165 g Spelt flour #630
  
  
• 1/2 tsp Baking powder
  
  
• 1/2 tsp Salt
  
  
• 180 g Dark chocolate mocha beans
  
  
• 4 tbsp Butter
  
  
• 2 Eggs, at room temperature
  
  
• 100 g Caster sugar
  
  
• 1 tsp Vanilla extract
  
  
• 40 g Icing sugar, sifted

1. Preheat the oven to 165C/330F. Line two baking trays with paper. Whisk the spelt flour, baking powder and salt in a mixing bowl. Melt the Mocha chocolate beans and butter in a bowl over a small pan of simmering water until smooth. Cool slightly.
   
   
2. Beat the eggs and sugar with an electric whisk until pale, about 2 minutes. Reduce the speed and add the mocha chocolate mix and vanilla extract. Sift in the flour mixture and fold until combined. Cover the bowl with a plastic wrap and chill for 2 hours until firm, or up to overnight.
   
   
3. Put the icing sugar in a small bowl. Shape the dough into 32 balls and roll in the icing sugar. Put them on the prepared baking trays 4-cm apart and press down lightly to flatten. Bake for about 12 minutes until the edges set. Let cool on the baking sheets for 5 minutes and then put on a rack to cool completely.

And last, sure not the least, I want to thank Alisha and Alison for passing on all these inspirational AWARDS to me! Thanks, my friends, for your continuous support and constant encouragement!

The Ardent Epicure	Alison Trials

Chocolate-Covered Salted Peanut Caramel Cups

Recipe Source: David Lebovitz

Decadent gooey salted peanut caramel filling wrapped in a chocolate shell---they are definitely a crowd pleaser. The caramel filling is, for me, sweet enough, so I chose bitter chocolate to make the crust, but milk, half bitter or even white chocolate will work too.

• 100 g Heavy cream
  
• 100 g Granulated sugar
  
• 60 ml Water
  
• 1/2 tbsp Inverted sugar syrup or corn syrup
  
• Pinch of sea salt
  
• 100 g Roasted salted peanuts, roughly chopped
  
• 250 g 70% Dark chocolate
  ©angiesrecipes, chopped (or white chocolate)
  

1. Make the salted peanut caramel by warming the cream in a microwave, and setting it aside. Cook the water, sugar, syrup, and salt to a caramel, gently swirling the pan only if necessary (to ensure it melt and cooks evenly) until it turns a nice golden brown.
   
2. Remove from heat and immediately whisk in the hot cream in a slow, steady stream. Cool until warm and pourable, then add the chopped peanuts.
   
   
3. In a clean, dry bowl set over simmering water melt the chocolate until smooth. Put half teaspoon of the chocolate in the bottom of a small paper baking cup. Use a small spoon to move the chocolate around and coat the bottom and sides with an even layer of chocolate. Chill the cups to firm up the chocolate.
   
4. Once firm, in each cup, put a bit of the salted peanut filling, enough so that it will reach about 2/3rds of the way to the top of the cup. Add enough chocolate to cover the filling. Sprinkle with flaky sea salt if desired.

Chocolate-Covered Salted Peanut Caramel Cups