Express Rocky Road

I know I said the last recipe from Nigella Express was going to be the last recipe from Nigella Express ... but this one managed to sneak in to my kitchen this afternoon!  Work has been particularly insane lately, hence the lack of blogging but Hubby made a request last week for Rocky Road (and brownies and ice cream and a whole string of other chocolate related food stuff!) and I promised him I would make some.  A hectic week at work usually means I want to do nothing more at the weekend but potter in the kitchen, but I'll confess to having lost my baking mojo.  I tried to make Chocolate Fudge Cookies through the week, they were such a disaster that I have vowed to stay away from cookies for the foreseeable future, there was a loaf of bread that was also quite spectacular in its failure ;0(

So the long and the short of it is that Nigella's Express Rocky Road was about as much as I could summons today!  I'm hoping the mojo returns by tomorrow though as I have a Fresh From The Oven Challenge to bake - eeeeeeeek!

Nigella's Express Rocky Road
125g soft butter
300g chocolate (I used milk but Nigella used dark)
45ml golden syrup
200g rich tea biscuits
100g mini marshmallows (I only had regular sized so I cut them up with scissors)
2 tsp icing sugar, for dusting (optional!)

Melt the butter, chocolate and golden syrup in a heavy based saucepan.  Scoop out about 125ml of this melted mixture and put to one side.

Put the biscuits into a freezer bag and then bash them with a rolling pin.  In Nigella's words you are aiming for both crumbs and pieces of biscuit.

Fold the biscuit pieces and crumbs through the melted chocolate mixture in the saucepan and then add the marshmallows.

Tip into a foil tray (24cm square); flatten as best you can with a spatula.  Pour the reserved 125ml of melted chocolate mixture over the marshmallow mixture and smooth the top.

Refrigerate for about 2 hours or overnight.

Cut into 24 fingers and dust with icing sugar by pushing it gently through a tea strainer or a small sieve.

Makes 24
Nigella Express

I found the mixture for this Rocky Road quite dry once all the biscuits and marshmallows were mixed in, for this reason mini marshmallows are defo recommended, they would have been much easier to mix through evenly.  Also, although Nigella says you're looking for both biscuit and crumbs, i would suggest more crumbs than anything else, if the biscuit chunks are left too large then the finished Rocky Road is very crumbly.  I think next time I will bulk about the amount of chocolate [shame!] and maybe add some nuts of some description, I think brazil's or macadamias would work really well.

I love the use of the foil tray to set the Rocky Road in.  Not only is there no washing up afterwards but it makes it portable to, this would be great for a picnic ;0)

All In White Whoopie Pies

When it comes to the new Whoopie Pie craze I concluded that I had resisted long enough.  As much as my loyalties lie with cupcakes I kinda felt it was time I should make an informed decision.  Cleverly disguised as part of Hubby's anniversary present I have ventured into the world of Whoopie Pies and .... I think I really like them!  OK, I'll admit these guys are a little on the 'rustic' side of pretty but as far as taste goes I was pretty impressed and Hubby loves them.  I expected them to be more cake like but they are more of a cross between a cake and a sweet soft biscuit with a very definite sugar rush.  And as far as presentation goes then I reckon practice will make perfect!

I have done a bit of research on the Whoopie Pie phenomenon and apart from reading the usual facts and figures, made by the Amish from leftover cake batter and when the lucky recipients opened their lunchboxes they exclaimed 'Whoopie!' I also found that they are traditionally made with vegetable fat.  This put me off a bit.  I'd rather eat a block of butter than a block of vegetable fat any old day!  When Dan Lepard's recipe for Whoopie Pies appeared in last months Sainsbury's Magazine vegetable fat free things were looking up.

All In White Whoopie Pies
The Vanilla Whoopie
75g unsalted butter
1 large egg
150g caster sugar
125g soured cream
25ml cold milk
1 tsp vanilla extract
3/4 tsp bicarbonate of soda
275g plain flour
The Marshmallow Cream
100g mini or regular white marshmallows
50ml milk
125g very soft unsalted butter
The Icing
200g icing sugar
Sugar balls, or sprinkles, to decorate

Line a large baking tray with non stick baking paper and preheated the oven to 180C.

Melt the 75g of butter and set aside.  Using an electric hand mixer, whisk the egg until light and fluffy.  Beat in the sugar, a third at a time, until thick and glossy.

Beat in the melted butter, soured cream, milk and vanilla.  Sift the bicarbonate of soda and flour into the bowl and beat until smooth.  Using a wide piping nozzle or spoon, pipe or spoon the mixture on to the tray in small walnut sized balls, 3-4cm apart.  You'll need to bake in batches.

Bake for 13-14 mins until almost evenly golden on top.  Leave to cool for a few mins, then transfer to a cooling rack and bake the remaining mixture.

For the cream, heat the marshmallows and milk in a saucepan over a low heat, stirring until smooth, then cool.  Beat the butter until creamy and soft then gradually beat into the marshmallow cream.

For the icing, mix the icing sugar with 2-3 tbsp of cold water.  Spread a little on each whoopie.  Decorate with mimosa balls and leave to set.  They will keep for up to 6 hours once filled and iced.

Makes 28 individual whoopies or 14 sandwich whoopies
Dan Lepard, Sainsbury's Mag, June 10

Dan has noted that the cakes can be made up to 2 days ahead or can be frozen (unfilled).  I also popped over to his website and he has a slightly different recipe for a Marshmallow Buttercream that I would quite like to try.  The magazine has quite a few variations to the basic recipe that I can't wait to try, first on the list is the Passionfruit Whoopie. 

I used a small-ish ice cream scoop to measure the mixture out onto the trays.  Even with this though I still ended up with sizes ranging from extra large to petit.  Next time I'll try piping the mixture.

Hubby's Christmas Present

Here it is - the second last truffle post for the year! Every Christmas Hubby gets a gift of Turkish Delight Truffles and Turkish Delight Rocky Road. Fry's brand is his favourite but if this is too heathenistic for you then I'm sure the proper Turkish Delight will work just as well!

Chocolate Coconut and Turkish Delight Truffles

20g desiccated coconut

300g good quality chocolate, coarsely chopped

125ml double cream

2 x 55g Turkish Delight bars (Fry's brand), finely chopped

250g milk chocolate

Place the coconut in a small frying pan over medium heat. Cook, stirring, for 3 mins or until the coconut is golden brown and aromatic. Set aside.

Place the chocolate and cream in a heatproof bowl over a saucepan half filled with simmering water. Use a metal spoon to stir occasionally until the chocolate melts and the mixture is smooth. Remove from the pan. Stir in the coconut and chocolate bars. Cover with plastic wrap and place in the fridge for 6 hours or until firm enough to roll into balls.

Line 2 trays with non stick paper. Use a melon baller or a teaspoon to scoop out 1 1/2 tsp of the chocolate mixture and use your hands to roll into a ball. Place on a lined tray. Repeat with remaining chocolate mixture. Place in the freezer for 10 mins or until firm.

Place the milk chocolate in a medium, heatproof bowl and place over a pan of gently simmering water. Use a metal spoon to stir gently for 5 mins or until the chocolate melts and is smooth. Remove from the pan.

Use 2 forks to evenly coat each truffle in the melted chocolate. Remove the truffle, tapping the fork handle gently on the edge of the bowl to shake off any excess chocolate mixture. Use a small spatula to carefully slide the truffle onto the remaining lined tray. Repeat with remaining truffles and melted chocolate. Set the coated truffles aside at room temp for 5-10 mins or until set.

* Place coconut in an oven bag and twist the opening closed. Cook on high / 800 watts / 100% gently shaking the bag every minute, for 1-2 mins or until lightly golden.

* Combine the chocolate and cream in a medium heatproof, microwave safe bowl. Heat, uncovered, stirring every min on medium-high / 650 watts / 70% for 2 mins or until smooth.

* Place the milk chocolate melts in a small, heatproof, microwave safe bowl. Heat, uncovered, on high / 800 watts / 100% in 1 min bursts, stirring every min with a metal spoon for 3 mins or until the chocolate melts and is smooth.

Makes 60

I've had this recipe for quite a few years now and I never noted where it came from originally. Many thanks to the original author though ;0)

This recipes produces a much firmer truffle than my original posts do. This year I was short on time so I didn't cover them in chocolate, instead I just rolled them in coconut. Hubby hasn't seemed to mind about this small deviation from the original.

Turkish Delight Rocky Road

600g dark chocolate (yes - it is a lot!)

2 1/2 cups chopped store bought Turkish Delight

2 cups chopped store bought marshmallows

1 1/2 cups roasted peanuts

Place the chocolate in a large heatproof bowl and place over a saucepan of simmering water for 3-4 mins or until the chocolate is melted and smooth. Remove from the heat, add the Turkish Delight, marshmallows and peanuts and stir well to combine. Spoon the mixture into 12 x 1/2 cup capacity mini loaf tins lined with non stick baking paper. Refrigerate for 30 mins or until set.

Makes 12

Donna Hay Magazine - Issue 30

Hubby declared these his all time favourites this afternoon. I still haven't managed to track down mini loaf tins as described in the recipe, last year I made it in one large tin and sliced it into bars once the chocolate was set. Only problem was that it split and crumbled where I didn't want it to split and crumble owing to all the yummy chunks of Turkish Delight and marshmallows and nuts. This year I set it in shallow bun tins that I had first lined with cling film. This seems to have worked much better but they are quite large and even a little bit on the 'too much in one go' side for me, Hubby disagrees of course ;0)

Chocolate Crunch Bars with Turkish Delight

Remember this recipe for Chocolate Biscuit Slice?  Well this recipe is its big brother!  Super easy to put together and even easier to eat, you won't be disappointed.

Chocolate Crunch Bars with Turkish Delight
100g butter, roughly chopped
300g chocolate, broken into squares
3 tbsp golden syrup
140g rich tea biscuits, roughly crushed
12 pink marshmallows, quartered (scissors!)
2 x 55g bars Turkish Delight, halved and sliced

Gently melt the butter, chocolate and syrup in a pan over a low heat, stirring frequently until smooth, then cool for about 10 mins.  (I prefer to use a double boiler to do this step).

Stir the biscuits and sweets into the pan until well mixed, then pour into a 17cm square tin, lined with foil, and spread the mixture to roughly level it.  (I used a large loaf tin as I don't have a 17cm square tin)!  Chill until hard, then cut into fingers.

Cuts into 12
Good Food Magazine

I love this cut into slices with the 'jewel' like treats peering out, tempting you to take a bit.  Deceptively simple but oh so good with that end of day cuppa!

Think Pink For October

Another quick post I'm afraid - laptop sharing still in full swing! I made these two confections last night for the fundraiser at work tomorrow 'Think Pink' to raise many for Breast Cancer Awareness.

Coconut Ice

340g desiccated coconut

340g icing sugar

400g tin condensed milk

1/2 tsp vanilla extract

Optional food colouring (pink or scarlet)

Place the condensed milk into a bowl and add the icing sugar. Beat well then mix in the desiccated coconut. The mixture will get firm and difficult to stir but persevere until everything is combined.

Divide the mixture into two bowls (add optional food colouring to one of the bowls) and spread into an 8" square tin giving two coloured layers and allow to set overnight.

Cut into small cubes and spread on a sheet of greaseproof paper to dry slightly.

I got this recipe from http://www.scottishrecipes.co.uk/

Rachel Allen's Marshmallows

450g caster sugar

2 x 7g sachets powdered gelatine

2 tsp vanilla extract

1 tbsp sunflower oil

2 tbsp icing sugar

2 tbsp cornflour

Pink food colouring

Pour the sugar and 175ml cold water into a heavy based saucepan, place on a medium - high heat and bring to a rolling boil, stirring all the time until the sugar dissolves. Reduce the heat to low and allow to simmer for about 15 - 20 mins without stirring, until a sugar thermometer dipped into the mixture reads 113C. Alternatively, check that the soft ball stage has been reached.

Pour the geleatine and 100ml cold water into the bowl of an electric food mixer and leave for about 10 mins to soften before stirring to loosen up. As soon as the sugar syrup reaches the correct temp, begin to whisk the gelatine in the food mixer on a very low setting and then carefully pour in the syrup in a slow, steady stream, whisking all until it is fully incorporated. Add the vanilla extract and food colouring, increase the whisking speed and leave to beat for about 20 mins until thick, cool and beginning to set.

Meanwhile, grease a 20cm square cake tin with some of the sunflower oil, line with parchment paper and grease again. Toss the icing sugar and cornflour together and place in a sieve. Dust a little into the tin to evenly coat the base and sides, reserving the rest for later.

Pour the creamy marshmallow into the prepared tin, spreading it evenly and smoothing the surface using a palette knife dipped into boiling water. Dust with a little more of the icing sugar and cornflour mixture, cover with clingfilm and allow to set in a cool, dry place (not the fridge) for 1-2 hours or overnight.

Once the marshmallow mixture has set, dust a clean work surface with the remaining icing sugar and cornflour mixture and turn the marshmallow slab out of the tin. Peel off the parchment paper and cut the marshmallows into about 36 squares. Toss them around to coat evenly in the icing sugar and cornflour. Store in an airtight container in a cool, dry place for up to 3 weeks.

Makes 36

I found this on the Good Food Website but I originally saw Rachel making it on her new TV series so I would imagine it would also be in the book to accompany the series.

I had so much fun making these marshmallows! They are so much easier than I ever anticipated and they taste fantastic. I'll be making my own marshmallows for S'Mores from now on.