Folie a Deux Food

gastrogirl: no bake chocolate peanut butter bars.

Wed, 28 Mar 2012 21:08:59 -0700

gastrogirl:

no bake chocolate peanut butter bars.

gastrogirl: ‘hummingbird bakery’ strawberry cheesecake...

Wed, 28 Mar 2012 21:08:44 -0700

gastrogirl:

‘hummingbird bakery’ strawberry cheesecake cupcakes.

foodopia: glazed yuzu pound cakes: recipe here

Wed, 28 Mar 2012 19:58:21 -0700

foodopia:

glazed yuzu pound cakes: recipe here

katcakes: Brownie Cookies with Peanut Butter Frosting Before I...

Wed, 28 Mar 2012 19:56:49 -0700

katcakes:

Brownie Cookies with Peanut Butter Frosting

Before I begin talking about these delicious little cookies (or cakes… they remind me of whoopie pies and I never really know what category they go in!), I would just like to announce that for those that go to my Univeristy, I hope I will be seeing you in the Baking Society and Food Lovers Society this year! I officially start my second year next week and I’m really excited to get back to my Journalism routine.

Now onto these biscuits of delicious goodness. As we all know, I am a huge fan of Donna Hay, and what a better way to appreciate all she’s done than by following her recipes and telling everyone about how simple and easy they are. What I love about Donna Hay’s recipes are that they really are basic with everyday ingredients, but the end result makes for a dessert that is packed with flavour and texture, which is what makes food so appealing.

I love how these cookies are so soft, crumbly and moist. They are rich in chocolate, just like a brownie, and the reason is due to the small amount of flour and the large amount of chocolate. The peanut butter is also great to cut through the richness and sweetness. If you don’t have peanut butter, don’t sweat. They still taste great on their own!

Brownie Cookies with Peanut Butter Frosting (from the Donna Hay Website)

Ingredients

350g dark chocolate, chopped

40g butter

2 eggs

⅔ cup caster ugar

1 teaspoon vanilla extract

¼ cup plain flour, sifted

¼ teaspoon baking powder, sifted

Peanut Butter Frosting

1 cup icing sugar mixture

1 cup smooth peanut butter

80g butter

1 teaspoon vanilla extract

⅓ cup pouring cream

Method

Preheat oven to 180°C (350°F). Place 200g of the chocolate and the butter in a small saucepan over low heat and stir until melted and smooth. Set aside.

Place the eggs, sugar and vanilla in the bowl of an electric mixer and whisk for 15 minutes or until pale and creamy. Stir through the flour, baking powder, chocolate mixture and remaining chocolate and allow to stand for 10 minutes.

Spoon tablespoonfuls of the mixture, at a time, onto baking trays lined with non-stick baking paper. Bake for 8–10 minutes or until puffed and cracked. Allow to cool completely on trays.

To make the peanut butter frosting, place the sugar, peanut butter, butter and vanilla in an electric mixer and beat for 6 minutes or until light and fluffy. Add the cream and beat for a further 2 minutes. Spread half the cookies with the peanut butter frosting and sandwich with the remaining cookies.

ENJOY! :D

gastrogirl: mayer lemon and olive oil chiffon cake with lemon...

Wed, 28 Mar 2012 19:56:30 -0700

gastrogirl:

mayer lemon and olive oil chiffon cake with lemon poppyseed curd.

A Spoonful Of Sugar: PANCAKES

Wed, 28 Mar 2012 19:55:21 -0700

A Spoonful Of Sugar: PANCAKES: aspoonful-of-sugar: Today is Pancake Day (also known as Shrove...

gastrogirl: red velvet crepe cake.

Wed, 28 Mar 2012 19:53:51 -0700

gastrogirl:

red velvet crepe cake.

A Spoonful Of Sugar: GOOEY CHOCOLATE BROWNIES

Wed, 28 Mar 2012 19:51:52 -0700

A Spoonful Of Sugar: GOOEY CHOCOLATE BROWNIES: aspoonful-of-sugar: So I had a few things on at the...

Gastronomical ramblings: Vanilla and honeycomb cupcakes

Wed, 28 Mar 2012 19:50:23 -0700

Gastronomical ramblings: Vanilla and honeycomb cupcakes: theycallmemaggie: After a hiatus from the...

yackattack: Spiced Cupcakes with Blood Orange Frosting Now,...

Wed, 28 Mar 2012 19:48:45 -0700

yackattack:

Spiced Cupcakes with Blood Orange Frosting

Now, here is the perfect dessert to get you excited for the spring with its light texture, but still stands as a reminder of winter with its subtle spices.

Get the recipe for these cupcakes at Vegan Yack Attack!

gastrogirl: mocha marble cake with chocolate covered espresso...

Wed, 28 Mar 2012 19:47:38 -0700

gastrogirl:

mocha marble cake with chocolate covered espresso beans.

anarchyandscotch: Puff pastry, Saint agur cheese, dried cherry...

Wed, 28 Mar 2012 19:46:55 -0700

anarchyandscotch:

Puff pastry, Saint agur cheese, dried cherry sorbet, black peppercorn syrup. (Taken with Instagram at Recess)

oliphillips: The Anatomy of a Cupcake by Small Batch

Wed, 28 Mar 2012 19:45:38 -0700

oliphillips:

The Anatomy of a Cupcake

by Small Batch

thenommables: Chocolate cakes (by saaleha)

Wed, 28 Mar 2012 19:43:24 -0700

thenommables:

Chocolate cakes (by saaleha)

mimieats: Rich Chocolate Cake from Black As Chocolate (Taipei,...

Wed, 28 Mar 2012 19:42:51 -0700

mimieats:

Rich Chocolate Cake from Black As Chocolate (Taipei, Taiwan)

nuclearwinterart: New...

Wed, 28 Mar 2012 19:40:41 -0700

nuclearwinterart:

New sketch!

http://nuclearwinterart.wordpress.com/

katcakes: Chocolate-coated Marshmallow Cookies You know what I...

Wed, 28 Mar 2012 19:39:37 -0700

katcakes:

Chocolate-coated Marshmallow Cookies

You know what I love about these cookies? I didn’t have to buy them! Thanks to an amazing food blogger, Tartelette, I was able to recreate one of my brother’s favourite biscuits, Arnott’s Royals, and make about 50 for him to snack on. So thankyou Tartelette for this recipe. I have been looking for the perfect one for a long time now.

I can now say that after making these cookies, I am confident to make my own marshmallows. I no longer have to melt or use store bought ones, and that’s what’s great about trying new recipes and learning how to make things homemade.

This cookie isn’t all that hard to make, even though making your own marshmallow can appear to be scary. However, these cookies do take a few hours to make, and the reason is just because of the resting time of the marshmallow. So I suggest that if you’re making these for a gathering, make them a day ahead. I did the same thing as Tartelette and simply poured the chocolate over the cookies rather than dipping. It saved me heaps of time! This is also probably one of the most enjoyable recipes I’ve tried. After all, cookie + marshmallow + chocolate?!

Chocolate-covered Marshmallow Cookies (from Tartelette)

Ingredients

For the Cookies

3 cups all purpose flour

1/2 cup white sugar

1/2 teaspoon salt

3/4 teaspoon baking powder

3/8 teaspoon baking soda

1/2 teaspoon ground cinnamon

170g unsalted butter

3 eggs, whisked together

For the marshmallows

1/4 cup water

1/4 cup light corn syrup

3/4 cup sugar

1 tablespoon powdered gelatin

2 tablespoons cold water

2 egg whites, room temperature

1 whole vanilla bean, split open and seeded

For the chocolate glaze

350g semisweet chocolate

50g vegetable oil

Method

Prepare the cookies: In a mixer with the paddle attachment, blend the dry ingredients. On low speed, add the butter and mix until sandy. Add the eggs and mix until combine. Form the dough into a disk, wrap with clingfilm or parchment and refrigerate at least 1 hour and up to 3 days. When ready to bake, grease a cookie sheet or line it with parchment paper or a silicon mat.

Preheat the oven to 180C. Roll out the dough to 1/8-inch thickness, on a lightly floured surface. Use a 1 to 1 1/2 inches cookie cutter to cut out small rounds of dough. Transfer to the prepared pan and bake for 10 minutes or until light golden brown. Let cool to room temperature.

Prepare the marshmallows: In a medium saucepan, combine the water, corn syrup, and sugar, bring to a boil until “soft-ball” stage, or 120C on a candy thermometer. Sprinkle the gelatin over the cold water and let dissolve. Remove the syrup from the heat, add the gelatin, and mix. Whip the whites until soft peaks form and pour the syrup into the whites. Add the vanilla seeds and continue whipping until stiff. Transfer to a pastry bag.

Prepare the chocolate glaze: Melt the chocolate and shortening together in the top of a double boiler or a bowl set over barely simmering water.

To assemble: Pipe a “kiss” of marshmallow onto each cookie. Let set at room temperature for 2 hours. Line a cookie sheet with parchment or silicon mat. One at a time, gently drop the marshmallow-topped cookies into the warm chocolate glaze. Lift out with a fork and let excess chocolate drip back into the bowl. Place on the prepared pan and let set at room temperature until the coating is firm, about 1 to 2 hours.

ENJOY! :D

bread & butter: Fluffernutter Cupcakes!

Wed, 28 Mar 2012 19:39:08 -0700

bread & butter: Fluffernutter Cupcakes!: breadandbutternyc: We had a couple of birthdays at the...

foodforjubilee: Cheese and Chocolate: Chocolate Peanut Butter...

Wed, 28 Mar 2012 19:38:07 -0700

foodforjubilee:

Cheese and Chocolate: Chocolate Peanut Butter Celebration Cake (RECIPE)

foodopia: orange poppy seed loaf cake: recipe here

Wed, 28 Mar 2012 19:35:35 -0700

foodopia:

orange poppy seed loaf cake: recipe here