Chocolate S'mores Cupcakes

Chocolate S'mores Cupcakes

Ingredients

Makes 24 cupcakes

1 packet any Chocolate Cake Mix

1 packet white marshmallows (at least 24 pieces)

3-4 pieces dark chocolate - grated (for garnishing)

For the ganache

200 gms dark chocolate, broken into bits

200 gms cream

Directions

Prepare the cupcakes according to packaging instructions on the cake mix box. Leave cupcakes to cool for a few minutes. In the meantime, prepare the ganache by heating double cream. Pour the hot cream on the broken chocolate bits and whisk thoroughly. Pour a tablespoon of ganache over each cupcake and spread gently. Top with a marshmallow. Place the cupcakes with marshmallow under a grill for a few minutes (watch it!as marshmallows burn quite easily). Remove from oven as soon as the marshmallows turn brown on top. Using a tablespoon press down each marshmallow. Allow the cupcakes to cool completely at room temperature. Decorate with grated dark chocolate. 

Kolache

Kolache

“Kolache is a warm, delicious, sweet or savory filled pastry traditionally baked with fruit, cheese or sausage fillings. It is an origination of Central Europe. I enjoyed these little treats with a cup of coffee on my trip to the Czech Republic. I have recreated this recipe with a sweet pastry and blueberry filling.”

Ingredients

For the dough:

1 package of active dry yeast

1 cup of warm water

1/4 cup sugar

3 cups of all-purpose flour

2 eggs

3/4 cup of melted butter

1 teaspoon of salt

1 tsp vanilla essence

For the Pastry cream:

1 cup milk

2 egg yolks

2 tbsp cornstarch

1/4 cup sugar

2 tsp salted butter

½ tsp vanilla essence

Blueberry jam for filling in the center

Directions

Dissolve 1 teaspoon of sugar in warm water, then sprinkle yeast on top. Set aside for 10 minutes or until foamy. In a large bowl, beat together eggs, vanilla essence and ½ cup of melted butter (reserve ¼ cup for brushing on the pastry) and salt. Add 1 cup of flour and yeast to the egg mixture and mix. Stir in about two more cups of flour, ½ cup at a time. The dough should be soft and moist. Knead dough for about 10 minutes on floured surface. Put dough in a greased bowl and let rise covered until doubled in size—about an hour. (You can also leave it in the refrigerator overnight and let the dough warm up the next day before using it.) After dough has risen, punch it down. Pull off egg-sized pieces, roll into balls, and then flatten to about three inches in diameter. Place flattened pieces on a baking parchment, brush with melted butter, cover and let rise again for another half-hour. After second rising, gently make an indention in the center of the dough with two or three fingers. Bake at 375F for 12 to 15 minutes.

While they are baking, get going on the pastry cream. Mix the sugar and cornstarch in a small bowl. Whisk in the egg yolks, beating until light in color. Heat the milk in a saucepan over high heat to bring to a boil, then remove from the heat. Temper the egg yolk mixture with the heated milk. (Slowly pour about half of the milk into the egg mixture while whisking vigorously, then pour back into the milk saucepan, again whisking vigorously). Bring the mixture to a boil, whisking constantly, for 1 minute. Remove from the heat and stir in the butter and vanilla essence. Refrigerate for at least 15 minutes, until cool.

When the kolaches have baked and cooled a bit, spoon in some pastry cream and spread it with the back of the spoon. You can also use a piping bag if you want it a bit fancy. Drop a heaping teaspoonful of blueberry jam in the center and spread slightly. Serve warm. Kolaches are best eaten warm and fresh from the oven, but they also taste good the day after.

Cauliflower Curry

Cauliflower Curry

Ingredients

1 big head of cauliflower, cut into florets

1 large potato, skinned and cubed

1 medium onion, chopped finely

2 tsp grated garlic and ginger

2 large tomatoes

2-3 tbsp curry powder

1 tsp mustard seeds

1 can coconut milk

1 vegetable bouillon cube

salt to taste

¼ cup cooking oil

a handful of chopped coriander leaves for garnishing

Directions

In a pan heat oil and add mustard seeds. When they turn grey and start to splutter add the ginger and garlic and saute for 2-3 seconds. Add onions and saute till they turn golden brown. Now add the curry powder and stir for 2-3 seconds. Add tomatoes and saute till they melt and oil separates. Add 2 cups water and the bouillon cube. Stir and check seasoning. Add some salt, stir and add the potatoes. Simmer on low heat for 10 minutes. now add the cauliflower and some more water if needed. Cook till cauliflower and potatoes are done and gravy has slightly thickened. Add the can of coconut milk and simmer for a few minutes. Turn off the heat. Serve the curry garnished with coriander leaves and white rice.