Milk Chocolate Ganache

This milk chocolate ganche recipe can be quite rich but if you chill it and whip it up it should become a lot lighter which I personally prefer to when the icing is just chilled and piped or drizzled on. Also this recipe is quite versatile so it can be used to ice/fill cake, cupcakes, it be fill macaroons and well whatever you want it to go on really it is simply delicious. Sorry I don't have a picture for this post but I forgot to take one but I should be doing another post soon showing this ganache 3 ways. Also ganache cane be done many ways but I think this is the best way.

So here is the recipe for the chocolate ganche-

Recipe to ice 12 cupcake or fill and cover a 8" cake-

• 9 ounces bittersweet chocolate, chopped
• 1 cup heavy cream

Have a hob witha pan of simmering water and heatproof bowl ready-

1. Place the chocolate into a medium bowl.
2. Heat the cream in the heatproof bowl over simmering water.
3. Bring just to a boil, watching very carefully because if it boils for a few seconds, it will boil out of the pot.
4. When the cream has come to a boil, pour over the chopped chocolate, and whisk until smooth.
5. Allow the ganache to cool slightly before pouring over a cake. Start at the centre of the cake and work outward. Or for a fluffy frosting or chocolate filling, allow it to cool until thick, and then whip with a whisk until light and fluffy. Another option is letting cool for a long time them piping it for a very rich icing.

For a richer darker icing use dark chocolate instead of milk. I like this but I only used milk to use up some of my easter eggs! I got loads of them!

I hope you enjoy my Milk Chocolate Ganache Recipe!

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Raspberry Pavlova

A raspberry pavlova is a large meringue. They are best when they are slight crunchy on the outside and marshmallowy on the inside. Personally, I think that the raspberries taste delicious with the pavlova, especially with cream and topped with a coulis. This is very easy to make.

Recipe for raspberry pavlova:

1 meringue base

200ml of double or heavy cream

For coulis

300g of raspberries

100g of icing of powdered sugar

Start by placing 225g of raspberries and 100g of icing sugar in a blender or food processor and blitz until smooth. IMPORTANT make sure to remember to put and keep the lid on the blender UNTIL the blades have came to a complete stop. I have done this before :o)!

Next, sieve this mixture to remove any seeds or pulp. You will end up with a delicious smooth liquid.

Now, whip the double cream until soft peaks formed. Now drizzle over some of the raspberry puree and gently fold it to achieve a marbled effect.

Gently place the large meringue onto a large serving plate and dollop the mixture into the middle and carefully smooth it. If you prefer, you could pipe it.

Place the other 75g of raspberries on top, then drizzle a bit more of the coulis.

Now you can serve and enjoy your delicious simple dessert!

Chocolate Marshmallow Cupcakes

The taste of chocolate and marshmallows are delicious! It reminds me of when you are camping and sitting around the fire. The lovely smell of burnt marshmallows and the shock of your fingers almost permanently glued together! This may not be the most attractive, but has a delicious flavor. Any ideas for improving the appearance???!!!!

The recipe for moist chocolate marshmallow cupcakes:

Ingredients for the 12 chocolate marshmallow cupcakes:

Cupcakes:

113g of unsalted butter (softened)

130g of granulated white sugar

3 large eggs

1 teaspoon of pure vanilla extract

145g all purpose flour

50g cocoa powder

1 1/2 teaspoons of baking powder

1/4 teaspoon of salt

1/4 cup (60mL) milk

100g of mini marshmallows

Frosting:

200g of confectioners sugar (icing or powder sugar) sifted

30g of cocoa powder

113g of unsalted butter (room temperature)

1 teaspoon of pure vanilla extract

2 tablespoons of milk or light cream

To Top:

50 mini marshmallows

Preheat your oven to 180°C/350°F/gas mark 4

Line a 12 hole muffin tin with your cases

Start off by beating the butter and sugar until light and fluffy

Add the eggs (one at a time), mixing well after.

In another bowl sift the flour, cocoa and baking powder together. Then add the salt.

Then alternately add the flour, cocoa and baking powder mixture and milk to the butter and sugar. Mixing well every time.

Scrape down the sides of the bowl and mix well to insure that all of the ingredients are combined.

Fold in the marshmallows carefully.

Evenly fill the tin and then bake for 15-17 minutes or until a tooth pick comes out clean.

Remove cupcakes from the tin and place on a wire rack to cool 30 minuets before icing.

For the Butter Cream

Use an electric mixer beat butter until smooth.

Add the vanilla and beat until combined.

Then, on low speed beat in icing sugar and cocoa powder bit by bit.

Then if it is too thick add a bit of milk, if it is too thin add icing sugar until it is the desired consistency.

Now you can either pipe the icing on with the wilton 1m tip or neatly smooth the icing using a palette knife (whichever one you want to do!)

Carefully place the marshmallows on top how you want.

Chocolate Marshmallow Cupcakes

The taste of chocolate and marshmallows are delicious! It reminds me of when you are camping and sitting around the fire. The lovely smell of burnt marshmallows and the shock of your fingers almost permanently glued together! This may not be the most attractive, but has a delicious flavor. Any ideas for improving the appearance???!!!!

The recipe for moist chocolate marshmallow cupcakes:

Ingredients for the 12 chocolate marshmallow cupcakes:

Cupcakes:

113g of unsalted butter (softened)

130g of granulated white sugar

3 large eggs

1 teaspoon of pure vanilla extract

145g all purpose flour

50g cocoa powder

1 1/2 teaspoons of baking powder

1/4 teaspoon of salt

1/4 cup (60mL) milk

100g of mini marshmallows

Frosting:

200g of confectioners sugar (icing or powder sugar) sifted

30g of cocoa powder

113g of unsalted butter (room temperature)

1 teaspoon of pure vanilla extract

2 tablespoons of milk or light cream

To Top:

50 mini marshmallows

Preheat your oven to 180°C/350°F/gas mark 4

Line a 12 hole muffin tin with your cases

Start off by beating the butter and sugar until light and fluffy

Add the eggs (one at a time), mixing well after.

In another bowl sift the flour, cocoa and baking powder together. Then add the salt.

Then alternately add the flour, cocoa and baking powder mixture and milk to the butter and sugar. Mixing well every time.

Scrape down the sides of the bowl and mix well to insure that all of the ingredients are combined.

Fold in the marshmallows carefully.

Evenly fill the tin and then bake for 15-17 minutes or until a tooth pick comes out clean.

Remove cupcakes from the tin and place on a wire rack to cool 30 minuets before icing.

For the Butter Cream

Use an electric mixer beat butter until smooth.

Add the vanilla and beat until combined.

Then, on low speed beat in icing sugar and cocoa powder bit by bit.

Then if it is too thick add a bit of milk, if it is too thin add icing sugar until it is the desired consistency.

Now you can either pipe the icing on with the wilton 1m tip or neatly smooth the icing using a palette knife (whichever one you want to do!)

Carefully place the marshmallows on top how you want.

Lime Cheesecake

I love lime cheesecake, especially because that zesty lime flavor is so refreshing! By adding the lemon zest, it will add an extra bit of zing! To top it off, a bit of lime peel rolled up will look like a rose which makes it more attractive! I know that the base is a bit thick, but now I know that a bit less biscuits will make it better. This did taste great anyways!

Lime Cheesecake Recipe:

Ingredients (9" cheesecake):

• 175g of digestive biscuits
• 75g of butter
• grated zest 1/2 lemon
• grated zest and juice of 3 limes
• 120g of sugar
• 400g of full-fat cream cheese
• 150mL of double cream

Crush all of the biscuits into fine crumbs.

Melt the butter in a small saucepan over a low heat, then mix with the fine biscuit crumbs. Be sure you mix thoroughly.

Press this crumb mixture into a 9 inch spring form tin

Place the cream cheese in bowl and mix until it becomes smooth.Then Add the sugar, the lemon zest and the lime zest and juice. Mix together until it is smooth.

Whisk cream until it has soft peaks . Then fold it in to the cream cheese mixture.

Put the mixture on top of the biscuit base and hold a bit back to pipe on in a minute, then smooth the mixture and pipe on top of the cheese cake.

Chill for at least 4 hours before serving.

Serve and enjoy your lime cheesecake!