Choco Crossies are a fantasy for all lovers of chocolate, peanuts and cornflakes.
Out of only four ingredients you get excellent Choco Crossies which are very quick and easy to prepare.
INGREDIENTS :
100 g . of unsalted peanuts
100 g . of cornflakes
200 g . of milk chocolate
200 g . of dark chocolate
PREPARATION :
1 . put water into a pot and let it boil …
2 . put a suitable bowl on the pot with water …
3 . when the water boils turn the cooker off …
4 . put chocolate into the bowl and let it melt on steam …
5 . in the meantime clean the peanuts …
6 . when the chocolate is melted add peanuts and cornflakes …
7 . stir well so that all ingredients become homogenous …
8 . cover a baking tray with parchment paper and form small ribbons with small spoons …
9 . leave Choco Crossies aside to cool down and to harden …
10 . serve and enjoy …
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Sweet Mini Horns
What to tell you about these sweet mini horns, they are a real pleasure for your taste buds. You get 64 mini horns from this mixture and when I make them, they disappear at the speed of light.
INGREDIENTS FOR PASTRY :
200 g of milk spread ( i.e. Philadelphia )
200 g of cold butter ( or margarine for cakes )
300 g of flour
OTHER INGREDIENTS :
100 g of ground walnuts
90 g of sugar
90 g of brown sugar
1 tea spoon of grated lemon peel
1 tea spoon of cinnamon
1 package of vanilla sugar
PREPARATION :
1 . make very sticky pastry out of the stated ingredients …
2 . put the pastry on transparent foil with a spoon, wrap it well and leave it the fridge overnight…
3 . the next day put the walnuts, all three sorts of sugar, lemon peel and cinnamon in a bowl, and mix well just with a spoon …
4 . divide the mixture of dry ingredients in 4 small bowls evenly, so that each bowl contains the same amount of dry mixture …
5 . take the pastry out of the fridge and divide it in 4 equal parts while the pastry is still on the foil …
• EACH BALL OF PASTRY HAS ITS BOWL WITH DRY MIXTURE •
6 . take one ball of pastry and put other three balls back into the fridge to let the pastry stay cool, so you can work with it more easily …
7 . put 2 spoons of walnut mixture on the work top, roll the first part of pastry over it from all sides, so it stops being sticky …
8 . form a ball out of the pastry and roll it out in a circle with a diameter of ca. 26 cm
• IT IS OBLIGATORY TO SPRINKLE THE PASTRY WITH WALNUT NUTS FROM BOTH SIDES WHILE ROLLING IT OUT, DURING ROLLING YOU SHOULD TURN THE PASTRY OVER TO AVOID ITS STICKING •
9 . cut the pastry in 16 equal parts … SEE THE VIDEO !!!
10 . roll the horns up ! Roll the outer and wider part towards the inner corner …
10 . line the horns on a big baking tray covered with parchment paper, do not forget to leave a small distance among them …
11 . put mini horns in the pre-heated oven at 175 – 180 degrees and bake them for ca . 16 minutes (it depends on your oven) … Horns are ready when they get a light golden colour …
NOTES AND ADVICE :
Horns are still soft when you take them out of the oven, so do not be deceived and do not think they are not baked well enough.
Mini horns have to be cooled down completely to be ready for gastronomic enjoyment.
If you eat the horns warm, you will have a feeling that the pastry is raw from inside, because butter has not hardened yet, so let them cool down completely.
Baked horns must not be put one over another if they are hot or warm, because they will stick together.
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Halloween Party
My children adore Halloween, they like wearing scary costumes, go from house to house, knock on the doors and ask for sweets. Of course I prepare something for Halloween, too and this time I want to share this nice Halloween cake with you.
INGREDIENTS FOR THE BISCUIT :
( use a 250 ml. cup )
4 eggs ( L )
2 packages of vanilla sugar
1 cup of sugar
½ cup of mineral water
½ cup of oil
1 ½ cup of flour
1 package of baking flour
10 g . of cocoa
100 g . of ground almonds
Black food colouring in powder ( if wished )
Butter for coating the baking tin
FOR THE FILLING :
600 ml . of cream
750 g . of white chocolate
1 cream fix
150 g . of pistachios
green food colouring ( if wished )
FOR DECORATION :
100 g . of Oreo biscuits
fondant – white, orange, brown, green
black food colouring ( paste )
3 – 5 biscuits ( if wished)
PREPARATION OF THE FILLING :
1 . chop pistachios in the blender, as fine as possible …
2 . put the cream into a pot and let it boil, then turn the cooker off and add chocolate, stir till the chocolate melts completely …
3 . when chocolate is melted, add ground pistachios and put the filling into the fridge over night …
4 . the following day mix the filling well and add green colour and cream fix, mix till everything gets homogenous …
PREPARATION OF BISCUITS :
1 . heat the oven to 180 degrees …
2 . cover the bottom of the tin ( diameter 26 ) with parchment paper and coat the edges with butter …
3 . mix eggs, sugar and vanilla sugar to make a nice cream and add mineral water and oil and go on mixing for 2 – 3 minutes …
4 . add black colour and mix just to enable the colour to get homogenous with the mixture …
5 . sift the flour , cocoa and baking powder, and add ground almonds and then mix with light circular motion to enable the mixture to get homogenous …
6 . pour the biscuit into a rectangular baking tin ( or into a round one ) and bake it for some 40 – 45 minutes ( it depends on your oven )
7 . leave the baked biscuit in the tin for 10 minutes, then take it out and let it cool completely …
FILLING AND DECORATING THE CAKE :
1 . cut the cooled biscuit 2 times, so you get three thin layers …
2 . put a round piping tip on the decorating bag and pour the filling in …
3 . pipe larger meringues so that they slightly go over the boarder of the biscuit …
4 . squeeze some filling in the middle and smooth it , then put another layer and cream on it and do the same with the third layer …
5 . the last layer covered with cream must be uneven ( make hollows with a spatula or spoon ) , chop Oreo biscuits in the blender and sprinkle them on the surface of the cake …
6 . at the end decorate Halloween cake with ghosts, pumpkins etc. …
DECORATION :
To make fondant ghosts and pumpkins SEE THE VIDEO !!!
NOTES AND ADVICE :
You can prepare the biscuit a day earlier as well, when it cools, wrap it in transparent foil and put it in the fridge.
This cake can be prepared for birthdays or other occasions, just decorate it in another way.
Food colour is not obligatory in the cake.
You can put nuts into the filling instead of pistachios .
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Apple Turnovers
I adore them, I really do J. When I lived in Germany I would go to the baker’s every other day to get some apple turnovers. But then I liked it better when I made them at home, on my own because I was able to add more raisins, more cinnamon, etc., to my taste
INGREDIENTS for 24 pieces
1 kg of puff pastry ( 4 packages )
5 – 6 smaller apples
5 spoons of sugar + sugar for sprinkling
3 spoons of corn-starch
1 egg
75 g . of raisins
1 ½ spoons of cinnamon
375 ml . of apple juice
2 packages of vanilla sugar
PREPARATION :
1 . peel the apples, core them and cut them into cubes ca . 1 x 1 cm …
2 . put the apples in a pot and add cinnamon, vanilla sugar, sugar, raisins and half apple juice and dissolve corn-starch in the other half …
3 . stir apples well and put them on the cooker. When they boil, cook them just for 2-3 minutes and add the dissolved corn-starch …
4 . cook the apples for a short time with constant stirring, till the corn-starch thickens and you get a thick mass …
5 . mix the egg well and leave it aside …
6 . roll the pastry out, cut it once horizontally and twice vertically so you get 6 cubes …
7 . stuff the pastry well, be careful to leave 1 cm of pastry empty on three sides, to be able to pinch the edges well and leave the fourth side empty for about three 3 cm …
8 . when the turnovers are stuffed, coat three sides with an egg wash, and make a cut with a knife ca. 1 cm from the edge so you get 3, 4 lines ( SEE THE VIDEO ) …
9 . fold the side which is opposite to lines having been cut, over apples and pinch the pastry well on both sides, to avoid leakage of the filling during baking …
10 . coat the side you have folded over apples with an egg wash and put the cut side over turnovers and pinch the edges from all sides, so that turnovers do not open during baking …
11 . fill them till you have used all the pastry and apples …
12 . line the turnovers on a big baking tray covered with parchment paper, coat them with an egg wash and sprinkle with sugar abundantly …
13 . put the turnovers in a hot oven, preheated to 180 degrees for some 20 – 25 minutes ( till they get golden colour ) …
TIPS :
If you want even edges and corners, just make them even with a knife before baking.
In apple filling you can put a bit rum, too.
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