Raspberry Chocolate Truffle Tart (Cheat)

This is probably the most photogenic thing I’ve ever baked.

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So yeah…lots of photos in this post. Enjoy.

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I went to a Simple Plan concert on Sunday! It’s the third SP concert that I’ve been to and it was incredible, just as it always was. The only downside is that 90 minutes speeds by when you’re singing at the top of your lungs and getting lost in the lyrics and music of the band that means the world to you.

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My whole weekend, in fact, was pretty great. On Saturday, I finished my Extended Essay draft in the morning and finished off decorating a layer cake for my brother and his friend’s birthday dinner. One of my favourite things to do is making layer cakes (alongside decorating cupcakes, of course).

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But anyways, these tarts were seriously one of the best things I’ve ever made. They have a perfect flavour balance and are wonderfully decadent. They start off with a classic biscuit base – and who doesn’t love a good biscuit base??

Then they’re filled with this gorgeously smooth chocolate filling and baked, giving them a texture like no other tart or cake or pie that you’ve ever had before. They’re truly quite unique.

And then, they’re topped off with a silky chocolate ganache and fresh, fruity raspberries.

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This, my friends, is what I call perfection.

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Raspberry Chocolate Truffle Tart

Ingredients:

Crust:

  • 1 1/2 cup digestive biscuit crumbs
  • 6 tablespoons butter, melted

Filling:

  • 350ml whipping cream
  • 250g dark chocolate (70%)
  • 5ml pure vanilla extract
  • 2 large eggs
  • 1 tablespoon powdered sugar

Ganache:

  • 100g dark chocolate
  • 1/4 cup whipping cream
  • Fresh raspberries
  • Shredded coconut (optional)

Method

  1. For the base, mix the biscuit crumbs and melted butter together until fully combined. Press into mini cake tins and/or a lined muffin tray
  2. Bake at 180 degrees Celsius or 355 degrees Fahrenheit for 10 minutes. Allow to cool before filling.
  3. For the filling, break the chocolate into pieces in a bowl.
  4. In a saucepan, bring the cream to a simmer and pour over the chocolate. Allow to sit for 5 minutes before stirring until the chocolate is completely melted.
  5. Add in the vanilla extract, icing sugar, and eggs until fully combined
  6. Pour the filling into the baked tarts and bake for 10 minutes, until the edges are set but the centre is still slightly wobbly
  7. Remove from the oven and allow to cool
  8. For the ganache, break the chocolate into pieces in a bowl
  9. In a saucepan, bring the cream to a simmer and pour over the chocolate. Allow to sit for 5 minutes before stirring until the chocolate is completely melted
  10. Spread the ganache over the cooled tarts and top with fresh raspberries and shredded coconut
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Fruity Rainbow Fro-Yo Popsicles (Clean)

Expect lots of ice cream recipes these days, ’cause my freezer it literally full of it right now.

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Also – I figured out a problem to that Photoshop problem. I had a bunch of recipes with unedited photos, but my laptop died and my brother’s laptop doesn’t have Photoshop. My solution – using a 7-day trial. Hell yes.

So instead of working on my college apps and my math IA, I’ll gladly spend these next 6 days editing all the photos I had procrastinated.

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These fruity popsicles are perfect for the killer heat this summer. I haven’t left my house for the past week until today, when I took my dog for a walk. I had only been outside for about 5 minutes before I started sweating and my dog was panting like crazy. Needless to say, it was a short walk. When I got home, the first thing I went to grab was one of these popsicles. I gave my dog her water, which she lapped up, but then she just stared at me longingly as I enjoyed my cold popsicle. Poor puppy.

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Feel free to sub in whatever fruit you want, depending on what you have on hand. Oh, and no – blueberries do not make a blue layer, but you could experiment around with spirulina powder to get a turqoise-colored layer.

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Fruity Rainbow Fro-Yo Popsicles

Ingredients

  • 3 cups greek yogurt
  • 1/2 cup cherries or raspberries
  • 1/2 cup pineapple chunks
  • 1/2 cup chopped kiwi
  • 1/2 cup blueberries
  • 1 tablespoon açai powder
  • Honey, to taste

Method

  1. Distribute the yogurt evenly among 5 bowls
  2. In a food processor, blend each fruit separately and set aside. Start off with the lightest colors and gradually use darker ones to avoid washing your food processor/blender every time (pineapple -> kiwi -> cherries/raspberries -> blueberries
  3. Stir the pineapple, kiwi, and cherry/raspberry fruit purees into the bowls of yogurt. For the two distinct layers of purple, stir about a tablespoon of blueberry puree in one, and the rest into the other. Add the açai powder to the yogurt with more blueberry.
  4. Stir in half a teaspoon or so of honey into each bowl, if desired.
  5. Layer the yogurt into popsicle moulds. If your yogurt is runny, it may be easier to freeze the yogurt in between layers
  6. Freeze for 4-6 hours

Creamy White Coffee Hazelnut Oatmeal (Clean)

As the days grow short and nights grow long

As the wind blows ice and not summer breeze

As the lakes crystalizes over and force the ducks to flee (where do ducks go?)

I have one recipe that will overcome your winter blues.

One single recipe that will warm you from the inside out.

Oatmeal.

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Oatmeal so creamy, it begins to take on a thick texture that makes you want to shovel spoonfuls of the steaming hot stuff in your mouth. Full of soft, textured oats and paired with the luscious flavors of white coffee and hazelnut, with a hint of sweetness from a bit of mashed banana. To top it off, with the aromatic white coffee scents, you won’t be able to resist eating the oatmeal straight from the saucepan while it’s still bubbling away, reducing the liquids until they’re thick and creamy . It’s the most comforting thing in the world.

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You know how hot chocolate is super comforting when it’s cold out? Yeah, this recipe does the same. I swear, if you make this once – just once – you’ll start craving oatmeal instead of hot chocolate when the coldest days start rolling in.

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And for those in the Southern Hemisphere – try it! This is an oatmeal recipe that I have year-round. Sure, I make this more often in the winter time, but trust me, this recipe is good enough to be made in the summer as well.

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Well? What are you waiting for? Go and seek comfort in food!

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Notes: This recipe can easily be doubled/tripled/quadrupled

Creamy White Coffee Hazelnut Oatmeal

Makes 1 serving

Ingredients

  • 1 cup milk of choice
  • 1/2 cup old-fashioned oats
  • 2-3 tablespoon white coffee hazelnut powder (to taste, *see bottom of post)
  • 1/2 teaspoon salt
  • 1 ripe banana
  • Raspberries, hazelnuts, and cacao nibs (optional, for topping)

Method

  1. In a medium saucepan, heat the milk and oats over high heat, until the milk begins to boil, then turn the heat down to medium
  2. Stir in the white coffee hazelnut powder and salt
  3. While the oats continue to cook, mash up half the banana, saving the rest of it for topping
  4. Stir the mashed banana into the oats and continue cooking until the oatmeal has thickened to your desired consistency, approx. 5 min
  5. Transfer into bowl (or just eat out of the saucepan) and top with desired toppings. Serve immediately.

*If you want to experiment with other coffee powders, feel free to do so, but this is what I mean by white coffee hazelnut powder:

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Tiramisu Cheesecake (Cheat)

Do you guys know SORTED Food? I’m obsessed with them. They were probably my first stepping stone to baking, which has seriously changed my life. I mean, everyone in school knows me for my baking. Well, they know other stuff, but baking. It’s literally my favorite thing to do (next to eating, of course).

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Before making the cake, my mom suggested using a biscuit base instead of the original base, which was made up of dates, pistachios, and almonds. I love biscuit bases, so I couldn’t say no. Personally, I think it was worth it. Biscuit bases make everything better.

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Subs: You could always switch out the base for some other sort of base. It’s up to you. Also, using regular whipping cream instead of the double cream shouldn’t cause any problems. I would recommend using grated chocolate and fresh raspberries as a topping, but you could always change that up if you want.

Tiramisu Cheesecake

(Adapted from SORTED)

Serves 8

Ingredients:

  • 135g (1 1/2 cup) biscuit crumbs
  • 75g (1/3 cup) butter, melted
  • 3 tbsp (45g) instant coffee
  • 350ml (1 1/2 cup) boiling water
  • 250ml (1 cup) double cream
  • 125g (1/2 cup) full-fat mascarpone cheese
  • 50g (1/2 cup) icing sugar
  • 1 tsp (4ml) rum extract (optional)
  • 175g sponge fingers
  • Bar of dark chocolate (optional)
  • 2 pints of fresh raspberries (optional)

Method:

  1.  In a medium mixing bowl, mix the melted butter and biscuit crumbs together
  2. Press onto the bottom of a loose-bottomed 22cm/8-inch cake tin
  3. Pour 350 ml of boiling water over the instant coffee in a bowl, stir to combine and leave to cool
  4. Whisk the cream to soft peaks, then add the cream cheese, icing sugar, and rum extract (if using) before continuing to whisk until you have a stiff mixture
  5. Spoon half of it over the biscuit base and smooth out
  6. Dunk sponge fingers into the cooled coffee, one at a time, for a few seconds to soak up the coffee
  7. Lay the coffee sponge fingers onto the cream cheese layer to create a full layer
  8. Spread over the remainder of the cream cheese mixture
  9. Place into the fridge to set up for at least 3 hours
  10. Remove the cheesecake from tin, grate over a generous amount of dark chocolate and decorate with raspberries
  11. Serve

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