Coffee break - created by Clinge

SBS: n/a

Rank: 6/10

Score: 64.1% (0)

7748 views

Ingredients

75 gr. Bakery flour
1 Heaped tablespoon cacao
115 gr. Creambutter
115 gr. Brown Sugar
1 Egg
1 Theaspoon of vanilla flavour/paste
100 gr. Chocolate smashet to little pieces

Preheat the oven to 180Â°C
Warm the butter in a microwave, but don't let it melt.
Mix the butter with the sugar with a mixer until creamy.
Add vanilla and the egg, and mix again.
Sif the flour in with the mixed ingredients and spatel it together.
Mix the cacao with 1 tablespoon of hot water, mix well and mix it with the dough.
Finally, mix the chocolate pieces through the dough.
Put bakingpaper on a baking tray.
Take a spoon an make small heaps of the mixture on the baking paper (about 2,5 cm from each other).
Bake them in the oven for 10 minutes, and let them cool down.

Enjoy, with a nice cup of coffee ;-) (5 years and 2764 days ago)

3 Comments

Coffee, break, cookies, sweet, chocolat

Coffee Meringue Cake - created by friiskiwi

Favs: 0

SBS: 1

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Rank: 7/10

Score: 63% (0)

4492 views

A favourite in our family, fiddly to make but worth it.
It's even better the next day, if you are lucky enough to have any left.
No heart tick for this one.
Recipe in the SBS (5 years and 2763 days ago)

1 Comment

Cake, Meringue, Coffee

Cubotto - created by patty

Favs: 0

SBS: n/a

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Rank: 8/10

Score: 62.4% (0)

2678 views

Ingredients:

100 gr. shredded coconut
2 eggs
150 gr. sugar
100 g. melted butter
100 g. flour
1 teaspoon vanilla
1 teaspoon baking powder
100 gr. chocolate chips
toasted hazelnuts
rum or cognac as you like (optional)

Directions:

Mix all ingredients except chocolate chips and hazelnuts.
Pour the mixture into a roasting pan and sprinkle chocolate chips and hazelnuts on top of everything.
Bake at 180 degrees for 20 minutes
Cut into cubes and enjoy :) (5 years and 2766 days ago)

2 Comments

Cubotto

Le porc-Ã©pic - created by Majo

Favs: 0

SBS: n/a

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Rank: 9/10

Score: 60.2% (0)

3815 views

In the original recipe there was 1/3 chestnut purÃ©e, 1/3 sugar and 1/3 butter, but over the years exchanging part of the butter for chocolate lightened this mixture! Originally this mixture would have been made into a Christmas log but in our family we have made it into a porcupine. The mixture is shaped in a bowl and allowed to set, iced and then slithers of almonds are used as the quills of the porcupine. It is quite effective as I can still remember Tante Marie shouting that there was an animal in her room. (My mother had hidden it there as it was a cool place and the larder was full. I donâ€™t think we had a fridge in those days!)

Ingredients small large
Unsalted butter 250 g 376 g
Chocolate 50 g 75 g
Chestnut purÃ©e 300 g 440 g
(Without sugar)
I use a tin! In those days they cooked the chestnuts, peeled them and then purÃ©ed them in a â€˜moulinetteâ€™ or vegetable millâ€“ all very hard work and it leaves the fingers brown!)

Sugar 250 g 365 g
Almonds about 10 whole ones
Chocolate for the icing and nibbling!

Preparation
Using very low heat : melt the Chocolate, butter and sugar in a saucepan.
Beat the chestnut purÃ©e. I use a Kenwood mixer for this. Add the contents of the saucepan and mix well till it is homogeneous. It must not be too hot or the butter may separate out as it cools. Pour into a bowl and leave in the fridge for a few hours to set. It freezes well and I tend to make up the lager amount (using a whole tin of chestnut purÃ©e) and freeze in two bowls â€“ should be used within 3 months or so.

Turn out (Dip bowl in boiling water). Shape a nose at one end. Prepare the almonds. Boil them for a minute to remove the brown skins. Slit one almond in two, following the natural line, for the eyes. Cut the rest lengthways for the quills. Ice the porc-Ã©pic with melted chocolate and immediately decorate with the almonds
(5 years and 2761 days ago)

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porc-, pic

Taffy - created by kyricom

Favs: 0

SBS: n/a

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Rank: 10/10

Score: 55.2% (0)

2691 views

Tasty, and a lot of fun for the kids! We add different food colorings for different colors.

Ingredients:
1 1/4 cups sugar
1/4 cup water
2 tbsp. white vinegar
1 1/2 tsp. butter, plus extra for the pan and for coating hands
1/2 tsp. vanilla extract

Directions:
Combine sugar, water, vinegar and butter in a heavy, nonreactive pan, and stir over low heat until the sugar dissolves.

Raise heat and cook quickly, about 20 minutes, without stirring, until a teaspoon of the mixture dropped into a glass of cold water forms a hard ball.

Watch the boil carefully so the taffy does not burn. Turn off heat and add the vanilla extract.

Pour the taffy onto a generously buttered platter or cookie sheet with low sides. When it is cool enough to handle (adults do everything up to this part), kids grease their hands with butter, take a lump of taffy, and pull and stretch it until it is light and slightly firm.

The more they stretch, pull and twist the candy, the more air they will blend into it, and the more like beach taffy it will get.

Using scissors, cut the lump of candy into bite-size pieces. When completely cool, wrap each piece in waxed paper.
(5 years and 2762 days ago)

2 Comments

Taffy

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