Marshmallow Pops

As we are approaching Christmas, you may be on the lookout for a few quick treat ideas.  These Marshmallow Pops are super easy to make and are perfect little treats for the kids. Involve the kids to make them too and they will surely enjoy doing so.

You will need…….

One bag of large marshmallows
Chocolate
Sprinkles
Lollipop sticks {or small skewers or even toothpicks}

Gently push a lollipop stick into each marshmallow.

Melt some chocolate on a double boiler i.e. (put a small pan with water to boil – on its surface keep a saucepan ensuring that it does not touch the water).  Heat up the water and let the chocolate melt fully.  Please make sure that no water drops into the chocolate or else it will ‘Seize’ and then is not usable at all.   The quantity of chocolate depends on the quantity of marshmallows that you will be using.  I used pure chocolate, which I normally use to make chocolate candies. 

After the chocolate is fully melted and is shiny and smooth, dip one marshmallow at a time into the chocolate.

Drip off excess chocolate and then sprinkle coloured sprinkles or nuts onto the chocolate.  Keep a plate underneath to catch the excess sprinkles so that you can use them.

Let the Marshmallow Pop stand on a thermocole sheet (stick down) and keep in the refrigerator to set for a few minutes.

Once they are set,  you could arrange them in a Christmas Tumbler.

These will disappear in no time,  especially if you have small kids,  so make sure you make many;  you don’t want the kids sulking during Christmas.  Enjoy.

Boozy Rum Balls

You want a perfect adult indulgence ?  Here is a delight that is laced with Rum.   Rum Balls are a truffle-like confection,  being sweet, dense balls flavoured with chocolate and rum.  These no bake ones have the goodness of crushed cookie crumbs, cocoa, sugar, corn syrup and rum.  Garnish them as you please, dipped in chocolate, roll them in icing sugar, cocoa powder, nuts, sprinkles;  creativity knows no bounds.

These Rum Balls are said to mature in flavour with age.  I did not get the opportunity to find out…but you can.  Try them, they are really exotic and you will get the ‘kick’ that everone deserves at Christmas time.

Ingredients :

1 1/2 cups (150 grams) toasted nuts (as per your choice – I used cashewnuts, almonds, walnuts and hazelnuts)

1 1/4 cups (125 grams) digestive biscuits (use the best quality available-as they make the base)

1/2 cup (60 grams)  powdered sugar  (grind granulated sugar in dry coffee grinder)

2 tablespoons (15 grams) Cocoa Powder

2 tablespoons light corn syrup

1/4 cup (60 ml) dark rum  (can use more to bind if required)

For Topping :  120 grams of dark chocolate and 1 or 2 teaspoons of butter.

Preheat oven to 180 degrees C and place the nuts in a single layer on a baking sheet and toast them for 8-10 minutes.  Let them cool and then pulse them in a dry coffee grinder.  They should be like bread crumbs but not moist.  Keep in a large bowl.

Pulse the biscuits in the dry coffee grinder or beat them with a rolling pin till you get biscuit crumbs,  Add the biscuit crumbs to the nuts mixture.  Add the powdered sugar and cocoa powder and stir with a whisk.  Add corn syrup and rum and mix well.  If not binding together add more rum.  Chill the batter in the refrigerator for 15 minutes and then proceed to shape into 1” balls.  Lay them on a wax paper and chill.

You can even coat them with nuts or coconut shavings,  but I feel a chocolate coating gives best results.  For this put 120 grams of chopped chocolate and 1 or 2 teaspoons of butter in a saucepan placed over a pan of simmering water.  Ensure that the saucepan with the chocolate does not touch the water but is just above the water.  Also no water should splash into the melting chocolate or the chocolate will cease and get hard.  Once the chocolate is melted, remove from heat and dip the balls one by one into the melted chocolate ensuring that it is fully dunked into the chocolate.  Lift with a fork and allow excess chocolate to drip back into the bowl.  When the dripping stops, transfer to the wax paper lined tray, till they dry and turn hard.

I drizzled royal icing on the balls ( mix 3-4 tablespoons of water and icing sugar till you get a thickish icing and then drizzle on the rum balls).

Nutty Chocolate Bark

Chocolates and Nuts is a great combination, so say all of us . This Christmas Season,  make home-made  Chocolate Bark — a sweet, tasty snack or dessert – you just melt chocolate,   spread it on wax paper ,  add nuts on top and let it set/harden.

You can add any toppings of your choice (Shredded coconut, candy, mints..whatever).  I made mine with nuts.  Nothing could be easier than this.

250 grams chocolate
1 cup mixed nuts

Take any nuts of your choice.  Put on a baking tray and roast them  in a preheated oven …say about 8-10 minutes.  Lay wax paper on your kitchen-counter. Break chocolate into small chunks and put them in a heat-proof bowl or a saucepan.   Put a pan with water on heat and bring to boil.  Put your saucepan with chocolate over the pan on water and stir till the chocolate is melted.  Ensure that not even a drop of water falls in the pan with the chocolate or the chocolate will seize.  When the chocolate is fully melted and liquidy,  pour on the wax paper and if needed spread with a spatula or allow it to spread by itself .  Sprinkle the toasted nuts on the hot chocolate and allow to cool.  The chocolate will set in a minute or two.  Allow to cool and then break the Chocolate Bark with the Nuts into rough pieces and store in an air-tight container.

“Love Me Tender”……Sweet Treats

“Love me tender,

Love me sweet,

Never let me go.

You have made my life complete,

And I love you so.

Love me tender,

Love me true,

All my dreams fulfilled.

For my darlin I love you,

And I always will.

Love me tender,

Love me long,

Take me to your heart.

For it’s there that I belong,

And we’ll never part.

Love me tender,

Love me dear,

Tell me you are mine.

Ill be yours through all the years,

Till the end of time”

Happy Valentine’s Day !!!!! Make your Valentine’s Day a little more sweeter by trying the sweet treats made specially for you by “Bring On The Chef In You”……

White Chocolate Charlotte :

1 Packet ladyfinger cookies, assorted fruits, 2 cups cream, 1/3 cup cold water, 3 tablespoons gelatin, 3 egg yolks, ½ cup sugar, ¾ cup white chocolate, 2 cups milk + 1/3 cup water.

Cut the ladyfinger biscuits into half and arrange them around the inside of a shallow spring form pan. Set aside.

Sprinkle the gelatin over the 1/3 cup of water and set aside. Whip the cream to soft peaks and refrigerate until ready to use.

Pour the milk into a medium saucepan and bring to a boil. In a separate bowl, whisk the eggs and sugar together until thickened and a pale yellow color. Slowly but steadily add the hot milk, stirring constantly to temper the yolks.

Pour the mixture back into the saucepan and cook over low heat, stirring constantly, until the mixture is thickened . Remove from the heat and add the chocolate, let it sit for a minute and whisk until incorporated.

Heat the gelatin 10 seconds in the microwave, add it to the white chocolate batter whisking constantly to ensure there are no chocolate lumps. Let the mixture cool to room temperature. Remove the whipped cream from the refrigerator and fold it into the white chocolate cream. Carefully pour it into the spring form pan. Put the cake back into the refrigerator and allow to set overnight. After it is set, remove the outer cover of the spring form pan. Wrap a ribbon around the ladyfinger biscuits and top it with assorted fruits of your choice.

Almond and Lemon Heart Cookies
125 grams unsalted butter, ½ cup sugar, ¾ cup almond meal/powder, 1 large egg

1-1/4 cup flour, ½ teaspoon baking powder, zest of 1 large lemon (grated)

Custard (Home-made as per instructions on pack).

Combine butter sugar in a bowl with a electric beater. Add egg and almond powder. Beat at medium speed. Add flour, baking powder and lemon zest and beat until a soft dough is formed.

Flatten into ½ inch or thicker discs and put in heart moulds. Flatten and bake at 170 deg C for 30-40 minutes. Cool and serve topped with custard or cream.

Chocolates …from Bring On The Chef In You…..
Just imagine being surprised with a nicely wrapped box of chocolates causing a flutter, provoking the pleasure of unwrapping the box, to the sensual smell….. lifting the soft seductive papers, to the warming sight of smooth dark chocolates, and when it finally passes your lips, to instantly melt in your mouth with exquisite pleasure…… The flooding of your senses with overwhelming ecstasy, eating it slowly, taking time to enjoy and savor every bit. What better way to start off an evening of love?

It is easy to see why so many professionals and amateurs choose to work with chocolate. But its only with years of experience and hands-on touch that can truly attain a gourmet’s delight. No mass production could ever produce a piece of chocolate with the charm and warmth as one of ours. It takes a true artist to properly match flavors and textures that affect all our senses.

However, all the people in the UAE, you are fortunate, cos you can order your own personalized chocolate favours from us. You may contact us @ judithserrao@yahoo.com, or alexsyl13@yahoo.com for your requirements. Our chocolates are available either plain or in prepared fillings like dry fruits, praline, rum and raisins, candied fruits, marzipan, fondant, truffles etc.

In this way, your loved ones will remember the gift for years to come, even if they devour the chocolates within a few hours of receiving them. Show them you care…………….