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1st JuneAustralia is it is a home for the chocolate coated biscuits (with chocolate cream filling) called Tim Tams.
baked tim tam doughnuts
Reblogged from: bakeddd+55 notesfoodrecipechocolatebiscuitscreamTim Tamsdoughnutdonutbakebreakfastdessertsweet -
31st May
How To Make Boston Cream Cupcakes
Boston cream pie meets the Hostess cupcake in this delectable sweet. Get the step-by-step instructions here.
Reblogged from: americastestkitchen+3,406 notesfoodDIYboston creamcupcakecakechocolaterecipehow todessertamericastestkitchenhostess cupcakehomemadestep-by-stepinstructionsbakesweet -
30th Maycoffee chantilly torte
Reblogged from: bakeddd+83 notesfoodcakecoffeechantilly tortetortebakerecipedessertcreamchocolate -
28th Mayrosewater meringue kisses with chocolate
Reblogged from: bakeddd+115 notesfoodreciperosewatermeringuekissescookiebakechocolate -
23rd MayReblogged from: thecakebar+697 notesDIYjaffacaketutorialrecipehow todessertchocolate
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22nd MayReblogged from: gastrogirl+242 notesfoodvanillawhoopie piechocolatecreamrecipe -
22nd MayMint-White Chocolate Mousse Cake by Sprinkle Bakes
click here for the recipe! Happy Baking!!
Reblogged from: appleinmyheart+133 notesfoodrecipemintcakewhite chocolatechocolatemoussesprinkle bakesbakemint-white chocolate mousse cakedessertspecial occasion -
21st MayChocolate Nougat
Difficulty:
★★★★☆Yield:
4 dozenIngredients:
For the meringue
- 2 large egg whites
- 1/4 cup light corn syrup
- 1 tablespoon vanilla extract
For the flavorings
- 3/4 cup milk powder
- 1/2 cup cocoa powder
- 1/4 cup confectioners’ sugar
- 1/4 cup plus 2 tablespoons melted unsweetened chocolate
For the syrup
- 2 cups granulated sugar
- 3/4 cup water
- 1 1/2 cups light corn syrup
For the chocolate coating
- 1 1/2 pounds dark chocolate, melted and tempered
Preparations
- Lightly oil a 9-by-13–inch baking pan.
- Combine the egg whites, corn syrup, and vanilla extract for the meringue in a 5-quart mixer bowl fitted with a whip attachment. Do not begin whipping yet.
- Sift together the milk powder, cocoa powder, and confectioners’ sugar. Set aside.
- Combine the sugar, water, and corn syrup for the syrup in a 2-quart saucepan. Cover the pan and bring to a boil. Boil covered for 3 minutes, remove the lid, insert a thermometer, and continue to cook over high heat without stirring.
- When the syrup reaches 233°F (112°C), begin whipping the egg whites on high speed.
- When the syrup reaches 257°F (125°C), remove immediately from the heat and pour the hot syrup into the whipping whites in a constant stream. Continue whipping on high speed for 8 minutes.
- Turn off the mixer, add the sifted dry nougat ingredients, and mix together on low speed just to combine.
- Add the unsweetened chocolate and mix on low speed just to combine. If there are still white streaks of meringue, mix in the chocolate by hand with a rubber spatula.
- Press the nougat into the prepared baking pan in an even layer.
- Allow the nougat to cool completely to room temperature, about 2 hours, or allow it to rest overnight.
- When the nougat is cool, cut it into 1 1/2-inch squares.
- Dip the nougat in the tempered chocolate.
- Mark the tops of the chocolate nougat with waves, if desired.
Reblogged from: smilingfork+1,917 notesrecipecandychocolatenougat -
18th MayReblogged from: thecakebar+206 notesfooddessertsnickerscandycheesecakerecipecakebakepartyparty foodchocolatecaramel -
16th MayInside Out German Chocolate Cake (by sass & veracity) recipe here
Reblogged from: celebratewithcake+2,418 notesfoodrecipeinside out german chocolate cakecakebakechocolategermancoconut
About
Travel, culinary, photography, fashion, digital art, sewing -all before 8am...joking. I work full-time but someday I will take my talent and passion and find my dream job.
