Chocolate Surprise Cookies

Finally, the last #twookieparty recipe.  These are worth waiting for, trust me.  They were deiliciously dense and chocolatey, almost like little cakes, with a little surprise waiting under the dollop of chocolate hazelnut spread, nom!

Chocolate Surprise Cookies

Yields approx 24
(I divided the dough in 2, baked 12 cookies and froze 1 roll of dough to enjoy at a later date)


210g/7.5oz Plain Flour
90g/3oz Cocoa Powder
1/2tsp Baking Soda
1/2tsp Salt
110g/4oz Unsalted Butter, softened
200g/oz Sugar
1 large Egg
120ml/4floz Milk
1tsp Pure Vanilla Extract
12 large marshmallows, cut in half horizontally
Chocolate Hazelnut Spread (I use Nutella)

1.  Preheat the oven to 190C/375F/ Gas Mark 5.

2.  Line 2 baking sheets with greaseproof paper. (Line one if only baking half of the dough.)

3.  In a medium bowl, mix together the flour, cocoa powder, baking soda, and salt.

4.  In a seperate bowl use an electric mixer to cream together the butter and sugar until light and fluffy, about 2 minutes. Add the egg, milk, and vanilla, and beat until well combined.

5.  Add the flour mixture and mix on low speed until combined.

6.  Using a tablespoon sized measuring spoon or a regular tablespoon drop the dough onto the prepared baking sheets, spacing about 2 inches apart. Bake until the cookies begin to spread and become firm, 10 to 12 minutes.

7.  Remove the baking sheets from the oven, and place a marshmallow, cut-side down, in the centre of each cookie, pressing down slightly. Return to the oven, and continue baking until the marshmallows begin to melt, 2 to 2.5 minutes.

8.  Remove the baking sheets from the oven and allow the cookies to cool for 5 mins before transferring to wire racks to cool completely.

9.  Spread about 1 tablespoon of chocolate hazelnut spread over each marshmallow, starting in the centre and continuing outward until the marshmallow is covered.

10. These cookies will keep for 3 days in an airtight contianer.  Place a sheet of greaseproof paper between them if stacking to avoid them sticking together with the chocolate hazelnut spread.

Rachel Allen's Chocolate Melting Moments

Another cookie recipe from Friday's #twookieparty.  I found this recipe a couple of years ago in a Rachel Allen diary I bought.  I made these once and always remember the rather unusual texture and their complete deliciousness.  They literally melt on your tongue and sometimes in between your fingers when you pick them up.  I made these as a dessert for a romantic meal and they are pefect little morsels to share following a candle lit dinner.  As they can be prepared in advance they leave plenty of time to whisper sweet nothings across the table at your loved one.  They were equally delicious the second time round and the strange melting sensation was just as I remembered.  Let me know what you think.

Rachel Allen's Chocolate Melting Moments

(Makes 24 halves, 12 when sandwiched together)

125g/4&1/2oz Unsalted Butter, softened
50g/2oz Icing Sugar
50g/2oz Cornflour
25g/1oz Cocoa Powder
100g/4oz Plain Flour
Approx. 2tbsp Chocolate Hazelnut Spread

1.  Preheat the oven to 180C/350F/Gas Mark 3 and lightly grease or line a baking tray with parchment paper.
2.  Beat the butter, then add the icing sugar and beat until soft and light.  Sift the cornflour, cocoa powder and plain flour into the butter and sugar and mix until the dough comes together.

3.  Divide the dough into 24 equal parts (about the size of a walnut in its shell).  Roll into balls, place slightly apart on the prepared tray and then flatten each biscuit lightly with a fork.  Cook in the preheated oven for 10-12 minutes or until firm.  Remove from the oven and let the biscuits sit on the tray for 5 minutes before transferring to a wire rack to cool.  Then sandwich the biscuits together with a nice thick layer of chocolate hazelnut spread.

Chocolate Macarons (GF)

Ever since Laduree set up camp inside the door of Brown Thomas I have been a little obsessed.  I have seen and heard of macarons many times before but not since coming face to glass with them have they been paid a second, third, fourth thought.  I still have not yet managed to purchase any.  This strange thing happens every time I walk through the doors and see them there all lined up, little pastel bundles of gorgeousness.  My brain ends up in a tizzy, not knowing which ones to choose and then all flustered I walk past into the beauty hall to buy myself another blusher or similar to calm my nerves. 

I have also been stalking them online, researching recipes and reading about all of the pitfalls that come with making them at home.  Some recipes and websites actually really turned me off attempting them at home but I persevered and found a recipe with no warnings of fatalities or other such atrocities just an easy breezy approach.  How difficult could it be so?

I tried the recipe yesterday and while they weren't a complete success in that they didn't have 'feet' and they didn't rise quite as much as I would have liked, they were completely yum and had the most delicious consistency.  The shell was not crisp, but not soft, kind of chewy but not a bad chewy.  Obviously I have no idea how to describe them properly other than to say 'feet' or no 'feet' they were totally scrumptious and devoured in no time. (I actually made myself feel a little sick because I ate too many)

If you fancy trying them out the recipe is below, let me know how you get on if you do try them.  I will make them again and update this post if and when I perfect them!

Chocolate Macarons

3 Egg Whites
2tbsp Caster Sugar
200g Icing Sugar
120g Ground Almonds
3tbsp Cocoa Powder

Chocolate Hazelnut Spread to sandwich the macarons together

1.   Preheat the oven to 130C/
2.   Line 2 baking trays with parchment paper.
3.   In a bowl, beat the egg whites with an electric mixer until soft peaks form.
4.   Beat in the caster sugar.
5.   Fold in the sifted icing sugar, ground almonds and cocoa powder.
6.   Spoon the mixture into a piping bag fitted with a 1.5cm plain tube.
7.   Pipe 30 small (approx. 3cm diameter) macaroons onto the lined baking trays.  Tap the baking trays on the work surface to spread the macaroons slightly.
8.   Lightly dust with cocoa powder and allow to sit for 15-20 mins to allow a skin to form on them.
9.   Place in the preheated oven and bake for 20 mins.
10. Remove from the oven and allow to cool for approx 5 mins before transferring to a wire cooling rack.
11. Once completely cooled spread some chocolate hazelnut spread onto them and sandwich two together.

Notes:

If you happen to be daydreaming when you are separating your eggs and forget that this is in fact what you are doing and throw the whole egg into the bowl, if the yolk remains intact simply use its shell to scoop it out without ruining your whites.  The shell makes this task much easier than a spoon.

If they come out of the oven and they have not risen sufficiently or do not have feet, DO NOT bin them, they will be perfectly delicious so enjoy them.

To fill your piping bag:
Place the nozzle into a tall glass and fold the ends back over the top of the glass.  This will give you a wider opening than if you simply spread it over your hand and as you fill the bag it will be easier to control it and stop it slipping from your hand.  If you are proficient at filling piping bags ignore me completely.

When the Moon Hits Your Eye, Like A Big Pizza Pie...Part Deux

If you read my original pizza post earlier in the week you will know that I planned a follow up.  I like a thin and crispy pizza base so have been rolling my yeast free base to a thickness of 5mm, which has been yum.  Last Sunday I visited the new Saturday and Sunday market at the O2 in Dublin.  Having strolled around and purchased some culinary delights for the store cupboard Mr. Boo and I decided it was time for a little bite to eat.  We were undecided between calamari and pizza from Dick and Dave's.  As we couldn't decide the only option was one of each.  We joined the pizza line and queued and queued and queued and then we queued a little more.  This had to be a good sign right?  The pizza must be good if so many people wanted some. 

While we were queueing I had my little eagle eyes on red alert watching all that was going on behind the counter.  The guy making up the pizzas was pulling small balls from a large mound of soft white dough.  I verbalised to Mr Boo that I wondered what sort of a dough base these professionals were using and he swiftly pointed to a rather large sign heralding the use of sourdough bases.  OK, so my eyes were having a bit of an off day. 

We placed our order with the very friendly guy busy making up boxes in a vain attempt to keep up with demand.  I was instructed by Mr Boo to stay put while he popped behind us to get some Calamari before he collapsed from the hunger (honest to God).  He returned mere moments later proudly clutching a bowl of (rather delicious) calamari and chorizo for us to munch on while we waited (yep, still waiting) for our pizza.  Just as he polished off the last of his starter his name was called and Mr. Boo stepped on small children and grannies to get to it.  We found a little spot at a picnic table and sat down to enjoy it and got plenty of envious looks from people who had opted for alternatives.  As we happily tucked in Mr Boo declared that the sauce wasn't up to much and that mine was so much better. Ah, I really do loves him.  He was right, it was watery and bland.  The base however was light and crispy and just perfect for my taste so I knew that I was onto a winner and would just have to try it out during the week.

Cue reindeersp and her idea for a twizzaparty having seen pizza recipes emerge from more than one Irish Food Blogger over a couple of days.  The idea was for any of the Irish Food Bloggers who wanted to participate to make homemade pizzas and tweet ideas and photos last night.  Perfect, I could try out my new dough and not feel guilty, as I was contractually obliged to do so.  Well, maybe I wasn't exactly contractually obliged but it sounds much better than just eating pizza for the 3rd time in one week because I am a little porker!  The dough was perfect and as if I didn't love him enough already Mr. Boo declared, unprompted, that it was MUCH better than Dick and Dave's as he inhaled slice after slice.  I am a very happy bunny, I have a new favourite pizza base that is so light and yum, and I have a gorgeous man who loves me, and my pizza.  Life is good.

The following is a basic sourdough recipe, which makes one loaf, but if divided into six pieces will make 6 (approx 9") thin and crispy pizzas.

Sourdough Bread

For the sourdough starter:
2tsp dried yeast (1 7g sachet was exactly 2tsp for me)
300ml/10floz water
240g/8&1/2oz Strong White Flour

1.  Sprinkle the dried yeast onto the water and stir until dissolved.
2.  Stir in the flour, cover and leave to ferment for 2 days at room temperature. 
3.  Stir a couple of times a day.

Make the starter in a much bigger bowl than you think you will need, as it will rise as it ferments.  Once the starter is ready you can make the dough.

For the dough:
1tsp Dried Yeast
200ml/7floz Water
60g/20z Rye Flour
300g/10oz Strong White Flour

1.  Sprinkle the dried yeast onto the water and stir until dissolved.
2.  Sieve the flours in to a large bowl and make a well in the centre.
3.  Pour in 250ml/9floz of the starter (reserve the rest for a future loaf) and mix in the flour from the sides.
4.  Stir in the yeast water until you have a sticky dough.
5.  Turn out the dough onto a lightly floured board and knead until smooth and elastic.
6.  Place the dough in a bowl, cover with a damp tea towel and leave in a warm room to rise for 2 hours. (I left mine in the airing cupboard)

7.  Knock back (knead) the risen dough, punching out all of the air, and leave to rest for 15 minutes.
8.  Shape into a round loaf, place on a lightly floured baking tray and cover for 1&1/2 hours to allow it to prove. Alternatively if using as pizza dough at this stage divide the dough into 6 pieces, shape into balls before placing onto the baking sheet and returning to the airing cupboard for 1&1/2 hours.

9.  If baking as a loaf at this stage place into an oven that has been preheated to 220°C/425°F/Gas 7 for 1 hour.  When cooked the loaf should sound hollow when you tap the base.  Leave to cool on a cooling rack.
Alternatively, on a floured surface roll out the individual dough balls to a thickness of 5mm or less.  Place on a floured baking sheet and dress with sauce and toppings of your choice and bake in an oven preheated to 220°C/425°F/Gas 7 for 10 minutes.

This might all seem like a lot of hard work but each of the stages takes between 5 and 10 mins and it was definitely worth it for the results.

Mojito anyone?

This one was just for the lovely Italian Foodie

(Nutella dusted with a little icing sugar)

Other Irish Food Bloggers who participated in the twizzparty are:

Musings of a Med Student (who was responsible for the event, so a big thank you)

Gluttony For Beginners

Babaduck Babbles

Dinner du Jour

I Can Has Cook

Bibliocook

An American In Ireland

Italian Foodie (expert judge on the evening)

Now don't be rude, go on off and say hello to all of these lovely people.