BOO!

BOO! Ghosts cupcakes

With Halloween right around the corner it’s time to wrak your brain for some spooky baking idea!

I’ve decided to bake some fluffy vanilla cream cupcakes topped by ghost meringues ideal for Halloween parties.

Ingredients

For the cupcakes (16 pieces):

– 5 eggs

– 150 g granulated sugar

– 5 g of vanilla sugar

– 100 g flour

 

For the cream:

– 3 egg yolks

– 250 ml of milk

– 80 g of granulated sugar

– 25 g of flour

– the peel of 1 lemon

– 5 g of vanilla sugar

– 250 ml of whipped cream

 

For the ghosts:

– 3 egg whites

– 1 pinch of salt

– 220 g of powdered sugar

– 5 g of vanilla sugar

BOO! Ghosts cupcakes

First of all prepare the meringue ghosts. Preheat the oven to 80° C. Whisk the egg whites until foamy, add the sugars and the salt gradually while beating. Whisk the egg whites until stiff peaks form. Put the mixture in a pastry bag fitted with a large spout tip and form your ghosts on a baking sheet lined with parchment paper. Bake for approximately 3 hours or until meringues are dry. Paint the eyes with edible pencils.

For the cupcakes preheat the oven to 180° C. Take the 5 eggs and separate the whites from the yolks. Whisk the egg whites with half of the sugar until stiff peaks form. Whisk now the egg yolks, the vanilla sugar and the other half of granulated sugar until the mixture is pale yellow and fluffy. Add slowly the flour.

Slowly and carefully add the yellow mixture to the whisked egg whites. Be careful not to deflate the mixture! Fill the cupcake liners 3/4 full. Bake for around 20 minutes.

BOO! Ghosts cupcakesFor the cream whisk together the egg yolks, the vanilla sugar and the lemon peel until light and fluffy. Add slowly the flour and the milk being careful not to form lumps. Cook the mixture in a saucepan over medium heat until it starts boiling. Let it cool down in the fridge for around 1 hour. Now whip the 250 ml of cream and add it slowly to the cold lemon and vanilla mixture.

Create a hole in the middle of your cupcakes and fill it with the cold cream. If you prefer, before adding the cream, you can also add some melted chocolate on the bottom of the hole. Put your meringue ghosts in the middle and decorate with some cream on the borders.

BOO! Ghosts cupcakesFor a really scary Halloween ghost add a “BOO!”  flag on each cupcake :)

Here you have your super spooky Halloween baking idea for delicious treats!

Bon appétit,

Anna

Chocolate chip cookies

Chocolate chip cookies

When I started making my chocolate chip cookies my digital scale stopped working so I decided to proceed in a 100% American way: for the first time I used the “cups” system! To be honest I never loved it that much but after today I changed my mind! Try these soft and chewy chocolate chip cookies perfect also as ice cream cookies sandwiches.

Ingredients:

– 1 cup of butter (220g)

– 3/4 cup of granulated sugar (150g)

– 3/4 cup of brown sugar (165g)

– 2 cup of flour (256g)

– 1/4 cup of potato starch (35g)

– 1 cup of chocolate chips (180g)

– 1/2 cup of ground hazelnuts (70g)

– 2 big eggs

– 1  1/2 teaspoon  of baking soda

– 1 teaspoon of salt

Chocolate chip cookies

In a bowl, whisk together the butter, the brown sugar and the granulated sugar until light and fluffy. Add the eggs one at time, each one mixed in completely before adding the next.

Pass through a sieve the flour, the potato starch, the salt, the baking soda. Add them to the butter dough and mix slowly. Stir in the chocolate chips and the hazelnuts.

Put the dough in a plastic wrap and leave it in the fridge for 30 minutes.

Chocolate chip cookies

Preheat the oven to 175° C  (347° F).

Drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper. Bake until cookies are golden around the edges (20 minutes).

The best way to savour your cookies in summer is to fill them with a delicious ice cream!!!

Chocolate chip cookies

Bon appétit,

Anna

Midsummer cheesecake

Midsummer cheesecake

After a long period away from my baking oven, after tooooo much store bought desserts, after months living in the city of chocolate, Brussels, now I’m back to my kitchen!! Today’s cake is a delicious cheesecake perfect for summer dinners or a picnic with friends! Enjoy..

Ingredients

For the pie crust

– 200g of whole-wheat biscuits

– 60g of melted butter

– the juice of 1/2 lemon

For the filling

– 200g of Philadelphia

– 200g of ricotta

– 130g of granulated sugar

– 100g of cream

– 30g of yogurt

– 3 eggs

– 1/2 spoon of flour

– the bark of 1 lemon

– 1 vanilla bean

Midsummer cheesecake

Preheat the oven to 160°C  (320°F).

For the crust grind the biscuits finely in a food processor. Melt the butter in a saucepan and stir in the biscuits. Put the biscuits mixture in a cake pan and press firmly to cover the whole surface of the pan (edges included). Pour the lemon juice on the surface. Your crust is now ready to be covered by the cheese mixture.

For the filling put the ricotta, the Philadelphia, the sugar, the cream, the yogurt, the eggs, the vanilla and the lemon  bark in a large bowl and mix slowly. Stir in the flour.

Midsummer cheesecake

Pour the cheese mixture on the biscuits crust and bake for 1 hour (160°C – 320°F).

Let the cheesecake cool for 2 hours and conserve it in the fridge. Serve the cake at room temperature and decorate it giving vent to your creativity!

Midsummer cheesecake

Bon appétit,

Anna

Christmas whoopies

Christmas whoopies

Ingredients (for 8 whoopies):

– 75g of dark chocolate

– 50g of butter

– 1 egg

– 90g of granulated sugar

– 110g of flour

– 2 tablespoons of cocoa powder

– 1/2 teaspoon of baking soda

– a pinch of salt

For the filling:

-50g of dark chocolate

– 125 ml of cream

– 2 tablespoon of chocolate chips

– 1/2 teaspoon of cinnamon

For the decoration:

– Royal icing and gel food coloring

Christmas whoopies

Preheat the oven to 175° and line two baking pans with parchment paper.

Put the chocolate and the butter in a bowl and place them over a saucepan of simmering water. Remove from heat when melted. With an electric whisk, mix the egg and the sugar and add the melted butter and chocolate. Pass through a sieve the cocoa powder, the baking soda, the flour, the salt and add them into the egg mixture. Stir well and slowly.

Put the dough into a pastry bag with a large tip and form the whoopie pies on the prepared baking sheets. Bake for about 9 minutes.

Christmas whoopies

For the filling put the chocolate in a bowl and place it over a saucepan of simmering water. Remove from heat when melted.

Whip the cream on medium speed. Add half of it in the melted chocolate, mix well but slowly and stir in the rest of the cream. Add chocolate chips and cinnamon to the mixture.

Put the cream into a pastry bag and cover the flat side of the whoopie. Top with another whoopie to assemble them.

Decorate with royal icing and gel food coloring.

Christmas whoopies

I WISH YOU ALL A SWEET CHRISTMAS TIME!!!

Your Anna

Choco garden

Choco garden

Soufflé au chocolat

Ingredients:

– 100 g of powdered sugar

– 4 g of corn flour

– 30 g of flour

– 7 eggs (1 whole, 1 yolk and 6 egg whites)

– 60 ml of milk

– 75 ml of cream

– 75 g of dark chocolate

– 1 tablespoon of cocoa powder

Choco garden

Take five 200 ml soufflé dishes, brush them with butter and tip a little cocoa powder in each dish.

To make the chocolate cream, mix 30 g of flour, 7 g of corn flour and 15 g of powdered sugar.

Put one egg yolk and a whole egg into a bowl, mix them well and add half of the flour mixture, blend, and tip in the rest of the flour mix.

Put 60 ml of milk and 15 ml of cream into a pan and bring them just to the boil, remove from the heat. Add 25 g of dark chocolate and beat until it is melted. Add to this chocolate mix the flour and yolks mixture. Cook this mixture over a low heath for 5 minutes, let it cool down and beat occasionally with a wire whisk.

Choco garden

Slowly warm 60 ml of cream to make the ganache. Just before it boils take off the heath and add 50 g of dark chocolate. Mix until it is melted and add 1 tablespoon of cocoa powder. Allow to cool.

Heath oven to 190°. Whisk 6 egg whites with an electric whisk and sprinkle in 85 g of powdered sugar while whisking.

Mix the ganche and the chocolate cream mixture in a large bowl.

Choco garden

Add 2 tablespoons of whisked egg whites to the chocolate mixture. Carefully fold in a third of the rest, mix slowly, add another third of the whisked eggs, take care not to lose the volume and add fold in the last third.

Fill the soufflé dishes by three-quarters with the mixture and bang each dish on to the surface so the mixture fills the sides.

Bake the soufflés for 17 minutes in the preheated oven (190°).

Decore with cocoa powder and fresh flowers.

Bon appétit,

Anna

Summer breeze

Summer breeze

Strawberry Macarons

Ingredienti:

– 200g farina di mandorle

-200g zucchero granulato

-200g zucchero a velo

– 146g di albumi

– 5 cl acqua

– colorante alimentare in polvere rosso

Summer breeze

Farcitura:

– 250 ml panna fresca

– fragole q.b

Procedimento:

Mettere sul fuoco lo zucchero granulato assieme all’acqua e portare a 118°.

Montare metà degli albumi con uno sbattitore elettrico e quando hanno raggiunto una certa solidità versarci a filo lo zucchero a 118° (ed il colorante rosso).

In un altro contenitore mescolare lo zucchero a velo con la farina di mandole e l’altra metà degli albumi liquidi, mescolare.

Unire all’impasto di mandorle poco a poco la miscela di albumi montati. Mescolare facendo attenzione a non smontare il composto e cercando di lisicarlo per togliere le bolle d’aria.

Versare il contenuto in una sac à poche e formare dei bottoncini di circa 3cm di diametro sulla guantiera foderata di carta da forno.

Far riposare fino a che non si crea una pellicina in superficie.

Infornare a 150° per circa 14 minuti.

Summer breeze

Per la farcitura:

Montare la panna ed aggiungere le fragole tagliate a cubetti piccoli.

Farcire i macarons poco prima rispetto a quando verranno consumati altrimenti la panna rischia di ammorbidirli troppo.

Summer breeze

Summer breeze

À bientôt et bon macaronage!

Anna