Sorry, excuse that slight loss of control…
That’s it, I’ve finished this project, just have to do a CAD presentation and that’s it, I have a week off to veg out catching up on 3 seasons of True Blood and then we start a new project, which to be honest, can’t be any worse than this one, so I’m looking forward to it.
I ordered a mini doughnut pan last night and I absolutely cannot wait to get started on some mini doughnuts.
Is it just me or are mini things always so cute?!
I also finally bought Baking: From My Home to Yours – I’ve wanted it for so long, it’s been on my Amazon wishlist for about a year and I’ve seen so many recipes on blogs I read made from it, it just sounded so awesome and it hasn’t let me down! I sat there with my post it notes marking everything I wanted to make and it’s safe to say it looks like I’ll be baking my way through about 3/4’s of the book!
Everything sounds so delicious, I can’t wait to get my bake back on! I’m also planning a few Valentine’s Day bakes. I’m not usually one for Valentine’s day, I like the idea of it, but it’s just become so commercialised, it’s a bit ridiculous. I buy my other half a card (last year we bought each other the same one!) but we don’t bother with presents or going out anywhere special.
I tell him I love him everyday, so that’s not going to change for one day 🙂 Think I’m going to make him some heart shaped pancakes this year though 🙂
I should probably make some cupcakes too as I seem to have about 2000 cupcake liners – I’m just obsessed with buying cute liners!
For Christmas last year (that sounds so bizarre, I think I’m still stuck in 2012!) I made Fudge and three types of truffles, so this year I made Espresso Truffles. I don’t like coffee, but these were delicious. I definitely think it’s the white chocolate as it takes away the bitterness of the coffee. I ate so many of these!
Recipe from an old magazine, don’t know which one – I tore it out!
Makes 36-40 truffles
> 12oz good quality white chocolate (I used Green & Black’s)
> 1/2 cup double cream
> 1/2tsp ground espresso (You probably could use instant, but they won’t taste as good)
> 1/2tsp vanilla extract
> 2oz butter
> 12oz good quality milk chocolate, to coat the truffles (I used Green & Black’s)
> Chocolate sprinkles, to garnish (optional)
> Place the white chocolate in a heat proof bowl and melt until smooth. You can do it in the microwave or over a simmering saucepan of water.
> Place the cream, espresso, vanilla extract and butter into a small saucepan.
> Over a low heat, stirring continuously, bring to a simmer, do not allow to boil fully. Once done, take off the heat and pour onto the melted chocolate.
> Stir until well incorporated and smooth.
> Place some clingfilm over the mixture, making sure it touches the mixture, to stop a skin forming. Leave to cool for an hour and then place in the fridge for 2 hours.
> A quick warning – white chocolate is really hard to work with. You have to keep washing your hands and make them as cold as possible otherwise the truffles become unworkable and really sticky.
> Have a baking tray lined ready to place the truffles on. Get about a teaspoon of mixture and roll into a ball. (I got 40 one inch truffles)
> Once you’ve rolled all your truffles, place the baking tray back in the fridge for an hour.
> Once chilled, place the milk chocolate into a heatproof bowl and melt until smooth.
> Using a fork and spoon, dip the truffles into the melted chocolate. Cover the truffle completely and then transfer back onto the baking tray. (Don’t do what I did and place them on a wire rack. I though it would stop me having a thick base as the excess chocolate would drip off, but actually they just got stuck)
> Garnish the truffles with chocolate sprinkles if you want, I think it finishes them off nicely 🙂 I would say coat one truffle, then garnish it immediately because if you wait until all the truffles are coated the first few might be too set!
Entered into What’s Cookin’ Wednesday at Buns In My Oven, Thursday’s Treasures at Recipes For My Boys and Foodie Friends Friday