Happy Feast-er Part 2

Along with all the lovely food and drink that we buy at Easter, people seem to have wanted to get involved with baking this year in order to make even more yummy Easter treats. And I’m not just talking about cakes. But chocolate, Creme egg Brownies. They seem to be all the craze this Easter so I just had to make my blog post a two parter and share it with you. The recipe and the photos that is – not the brownies themselves I’m afraid 😉

I think they have been popular because they combine our favourite things about chocolate and indulgence. They are typically Eastery because they have the Creme egg in but are also gooey and chocolatey and comforting. Perfect for the cold Easter we have had. They will also go amazingly well with ice-cream as a dessert (loved by adults and kids alike). And of course they aren’t just for Easter but can be made purposefully as a yummy treat. I was going to say they are great to ‘use’ up ‘left-over’ Creme eggs, but that is crazy! Left over? Use up? I bought a six-pack especially for the occasion!

egg brownie 5

I saw this on a friend’s Facebook… I like the choppiness of these ones!

My boyfriend and I made some this morning – it was nice to bake together really. I think it was the first time we had done that actually. Spilt sugar, lack of electric whisk and a messy kitchen aside…. it was a pleasant experience with a delicious looking outcome. I feel a fraud really because I haven’t tried one yet. But like lots of others, I saw previous pics and just had to make them – so you don’t need my word of mouth dribbling with saliva. You’ll probably want to make them anyway.

Here’s the recipe:

AMAZING CADBURY’S CREME EGG BROWNIES! (This was the title that I found on Facebook. I can’t argue with the excitable enthusiasm, capitalisation or exclamation mark…)

  •  185g unsalted butter
  • 185g best dark chocolate
  • 85g plain flour
  • 40g cocoa powder
  • 3 large eggs
  • 275g  caster sugar
  •  6 Cadbury’s Crème eggs cut in half. (we put them in the freezer for a couple of hours – which apparently makes them easier to cut.)
  1. Preheat the oven to 160C (Gas mark 5)  and grease a 20 cm square baking tin. (we lined with baking paper)
  2. Melt the butter and dark chocolate together either in the microwave or in a bowl over boiling water.
  3.  Break 3 large eggs into a large bowl and tip in 275g caster sugar. With an electric mixer on maximum speed, whisk the eggs and sugar until they look thick and creamy, like a milk shake. This can take 3-8 minutes. (or 20 if you don’t have an electric whisk – but we figured it was burning off the looming calories!)You will know it’s ready when the mixture becomes really pale and about double its original volume.
  4. Pour the cooled chocolate mixture over the eggy mousse, and then gently fold together.
  5. Hold a sieve over the bowl of eggy chocolate mixture and sift the cocoa and flour mixture, shaking the sieve from side to side, to cover the top evenly.
  6. Gently fold in to the mixture.
  7. Pour into the baking tin and cook for 15 minutes then take out of the over and gently press the Cadbury’s Creme egg halves into the mix, spacing them apart evenly.
  8. Put back in the over for another 5-10 minutes.
  9.  Leave to cool before removing from tin and cutting into squares.
Our version - it made 6. Two are waiting to be eaten with ice-cream this tea time :D

Our version – it made 6. Two are waiting to be eaten with ice-cream this tea time 😀

This was a version another friend made….

egg brownies

These are neat ones made by my boyfriend’s brother and girlfriend…..

egg brownnie 3

My sister made these. I did make fun because I thought they looked odd – but now I look again, I like how they have all the little eggs in. (She used caramel ones too).

So yes, I’ve acquired an unhealthy obsession with Creme egg brownies (and other people’s Facebook pics!) Luckily I haven’t eaten all these… or I wouldn’t be here to tell the sickly tale! But some baking inspiration for you all 😀

Keep feasting… 😉

XSXS

More Cheese Please!

I don’t know if any of you out there have heard of raclette? I only ask because I never had until we moved into our house and were given a Raclette grill. Raclette is the type of cheese. The grill and way of eating it seems to come from Germany/France/Austria. My boyfriend first had it when he was snowboarding in France and Austria and when we were offered this grill he was most excited! It is quite good actually and a very social way of eating.

Ours is like a teflon, round grill plate (some are made of marble/stone) – this is where you cook meat. Raw chicken, beef, pork etc. I know it is a bit weird to have raw meat on the table but the idea is to cook it together. Then underneath you have these heat elements and you put in little triangle trays full of the hard cheese and it melts. You then serve the melted cheese with your meat and we usually have cooked meats like salami, chorizo, parma ham etc with small, salad potatoes, salad and french stick. Yummy. If you break it down, I guess it is just potatoes, meat salad and melted cheese! But is the idea of cooking together and keep eating little bits. My boyfriend has boy’s nights and they get through nearly a wheel of cheese and have various rounds. They claim to get the cheese sweats! My boyfriend also claimed to have cheese ‘giggles’ once and he came to bed giggling uncontrollably…. it was the cheese, no not the beer of course 😉

This is the picture I found that is most similar to ours. Meat on top and cheese below!

 

You can be more adventurous too. I actually bought my boyfriend a Raclette book, which has ideas for social gatherings and different ways to use your grill. You can prepare vegetables/mushrooms/prawns and cook certain things in a pan before so they are a little cooked and finish them off with the cheese in the little trays after. Last night, I put some potatoes onto the grill to brown them and also peppers. So you can do what you like really.

We had Raclette on our French holiday in the summer. It was a little different though. you get a stand that holds the cheese (below) and then you scrape the cheese of either side. You get the cooked meats, potatoes, salad and bread but don’t cook raw meat. So not sure if that was something they added when they made these grills or what. It was still good though and nice to try it in a restaurant.

The raclette in France…. the cheese comes off either side….

The reason we had one last night, just us two, was that my workmate’s husband had been to France and bought us a pack of Raclette cheese back. So we thought it would be nice for a Friday evening. Sounds like we are getting old….. having a cheese evening! Haha. The cheese can actually be quite difficult to get. We have arranged to have 8 people come for a raclette evening before and then not been able to buy the cheese! Once, I was running round Lidl (who only seem to have it certain times of year), Sainsbury’s (who seemed to suddenly stop selling) and Aldi who didn’t have it at all! This may have been the time my friend bought some back that evening from a bigger Sainsbury’s in Conventry so the party could go ahead! At times. my boyfriend has gone to a cheese shop in a town 40 minutes away and then to Waitrose in another city! We are dedicated to our cheese!

You can actually use different cheeses in the grill and the book I bought shows this. But we just think that for how often you use it, you might as well use the proper stuff!

Hope, I’ve given you some new ideas for your Saturday tea. A tip: if you have a teflon one like ours, make sure you use plastic cutlery to put the meat on/take it off.. (my girl mates love making fun of my boyfriend who is the ‘fun police’ with his plastic on teflon!) Haha

Have a good day,

XSXS

A Cake of Cheese (Part 2)

Afternoon everyone. You may remember a while ago that I posted a recipe for a cheese cake in A Cake of Cheese. I have also shared with you, my love of chocolate in Sweet like Chocolate. I mentioned that I have a recipe for a dark chocolate cheesecake too….. one to take you to the dark side. 😉

It’s been a busy week with the Aussies. Tomorrow, we are having a huge family party and me and my Mum are sorting the food. This is where my cheesecake comes in. I am making one for tomorrow. The white chocolate cheese cake that I posted about previously is a recipe off my Aussie aunty, so it’s only right that I share my recipe in return right?

In the last few years, I have made this cheesecake probably ten times. I got the recipe from a Sunday magazine and it is a recipe of Tana Ramsey (Gordon’s wife). It requires a bit of messing and a lot of different bowls but it is so worth it! After making it so many times though, i still haven’t learnt that my cake tin is smaller than the one in the recipe so I always end up with too much! Hence, I make two mini ones too 😉 A happy mistake then really.

So without further ado… here is the recipe:

Chocolate Cheesecake

Preparation time: 15 minutes (though I swear it always takes me longer… must be the licking out the bowl!)

Cooking time: 45 min to 1 hour.

  • 300g of sweetened oat biscuits (they work well but I also use digestives a lot as some prefer them.)
  • 75g butter
  • 150g of good quality dark chocolate
  • 750g of mascarpone or cream cheese (Philadelphia or supermarket alternatives work well.)
  • 125g light brown sugar
  • 3 beaten medium eggs
  1. Preheat the oven to 180C/gas mark 4 (160C if fan oven). Line a 23cm nonstick springform tin with greaseproof paper (I just grease my tin with butter and it comes out fine.)
  2. Put your biscuits into a food processor until they are crumbs (or if you are unlucky like me, put them into a plastic bag and bash with a rolling-pin – another reason it takes me longer!) Then melt your butter, mix with the crumbs and press firmly into your tin to create the base. Put in the fridge for 10-15 min.
  3. Meanwhile, melt your chocolate in a bowl over a saucepan of hot water and set aside to cool (but not too much because i find it separates otherwise.)
  4. Beat you soft cheese and add the sugar and beat again. The stir in the beaten eggs and the chocolate and pour onto the chilled biscuit base.
  5. Put the cheesecake in the oven for 45min – 60 min (I find mine always needs the full hour.)
  6. When it is ready it will still have a wobble to it if you shake it slightly. It will continue to cook as it cools.
  7. Let it cool and refrigerate until ready to serve! Yummy.

You can add grated chocolate to the top too to make it really calorific! I put white chocolate onto mine once when it went wrong. This was when the dark chocolate separated from the cheese and it went speckly! So it was a hiding aid… but it makes it look pretty as an added extra.

My next challenge is to get the cheesecake to my Gran’s house without dropping it! 😉

Enjoy your chocolately treat this weekend!

XSXS