It has been a tradition for me to create
baked and refrigerated goodies for Christmas. I can’t think of any other gift
to give out to my friends and colleagues other than these goodies. I’d like to
believe that a present personally made is much better than a store bought one.
Also, I feel that most people love to eat sweets; children love sweets and
chocolates and so are we.
Here’s what I baked for 2011; Recipe included
(for those who are interested to try)
Choco-Cherry Fudge
Preparation time: 15 minutes + cooling
Total Cooking time: 35-40 minutes
Ingredients:
125g dark chocolate
125g butter
2 eggs
½ cup powdered sugar
1 teaspoon vanilla essence
1 cup plain flour
½ teaspoon baking powder
¼ cup cherry syrup
Macchiato cherries
Procedure:
1.
Preheat the
oven to modern 180 degrees Celsius (350 F)
2. Brush an 8 x 12 baking pan with melted
butter. Line the base with baking paper extending over the two long sides.
3. Chop and melt the butter and chocolate in a
large heatproof bowl over a pan of simmering water, stirring occasionally. Remove
from heat and allow to cool slightly.
4. Add the sugar until it is completely
dissolved. Stir in the cherry syrup and remove from the heat. Beat in the eggs,
chopped cherries and a pinch of salt, add the vanilla and fold in the sifted
flour and baking powder.
5.
Bake for
20-25 minutes and allow to cool in the tin before cutting into squares. (can be
decorated with chocolate bits and cherries)
Fruits and Oatmeal Fudge Brownies
Preparation
time: 20 mins + refrigeration
Total
Cooking time: 50 – 55 minutes
Ingredients:
150g dark
chocolate
200g butter
4 eggs
1 cup
powdered sugar
1 teaspoon
vanilla essence
1 ½ cup
plain flour
¼ cup cocoa
powder
½ cup
oatmeal
¼ cup fruits
(may consist of but not limited to: cherries, peaches, apricots)
(for my recipe I used Quaker Oats Fruits and
nuts)
Procedure:
1. Preheat the oven to modern 180 degrees
Celsius (350 F)
2. Brush an 8 x 12 baking pan with melted
butter. Line the base with baking paper extending over the two long sides.
3. Chop and melt the butter and chocolate in a
large heatproof bowl over a pan of simmering water, stirring occasionally. Remove
from heat and allow to cool slightly.
4. Beat the eggs, powdered sugar and vanilla
essence together with a wire whisk until combined.
5. Sift the flour and cocoa powder together then
combine it with the oatmeal.
6. Add the chocolate mixture on the egg mixture
then pour over to the dry ingredients. Stir until well combined. (do not over
mix)
7. Pour into the tin and bake for 40-50 minutes.
Allow to cool completely in the tin, refrigerate for 2-3 hours until firm. Cut
into Small squares. (can be decorated with icing or oats on top)
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