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Anything  about    is  important

Anything about is important

After sharing several healthy Christmas recipes with you recently, today I have a fun Christmas treat to share with you instead – Rudolf the reindeer chocolate crispy cakes!

Cute and easy reindeer crispy cakes - fun Christmas recipe for kids

Be sure to check out my recipe video so you can see just how easy these are to make!

You can’t beat a chocolate crispy cake – every child should have the chance to make these yummy treats at some point in their childhood! We’ve given the classic chocolate treat a festive upgrade by adding a simple reindeer faces to turn them into Rudolf.

How to make Rudolf the reindeer rice crispy cakes - fun and easy Christmas recipe for kids

To save time and keep things easy we melted our chocolate in the microwave, but you can also use the double boiler method on the stove top if you prefer – just pop the ingredients in a heat-safe glass bowl, place over a saucepan of simmering water and stir until melted.

Cute and easy chocolate reindeer crispy cakes recipe - fun Christmas treat for kids

Easy Rudolf Reindeer Chocolate Crispy Cakes

Ingredients (makes 12): 

  • 150g dark chocolate
  • 50g butter
  • 2 Tbsp honey
  • 120g rice crispy cereal

To decorate: 

Method: 

Line a 12 hole muffin tin with muffin cases.

Break the chocolate into chunks and place in a large microwave safe bowl.

Add the butter and honey to the bowl, then pop it into the microwave and heat in short bursts of around 30 seconds, stirring in between, until the chocolate has melted.  Be careful not to overheat.

Stir well to completely combine the ingredients, then add the rice crispy cereal to the bowl.

Carefully mix together until the cereal is completely coated in the chocolate mixture.

Spoon the mixture into the muffin tin, dividing equally between the 12 cases.

Working quickly, decorate each crispy cake with 2 pretzels, 2 edible candy eyeballs and a red smartie, to make reindeer antlers, eyes and nose.

Once decorated, pop the crispy cakes in the fridge to chill for an hour or so until set.

Enjoy!

How to make easy reindeer chocolate rice crispy cakes - fun Christmas food for kids

For more fun ideas for the festive season, check out the Christmas Food section here on the Eats Amazing blog or pop over and follow my Christmas Pinterest boards for lots more fun ideas from around the web; ChristmasCute Christmas Food Ideas and Healthy Christmas Food.

Grace

Disclosure: This post contains some Amazon affiliate links; I may receive commission on items purchased through the links.

Easy Rudolf Reindeer Chocolate Crispy Cakes

Turn classic chocolate crispy cakes into a fun Christmas treat for kids by adding simple reindeer faces to make these easy Rudolf the reindeer crispy cakes!

  • 150 g dark chocolate
  • 50 g butter
  • 2 Tbsp honey
  • 120 g rice crispy cereal

To decorate:

  • 24 pretzels
  • 24 edible candy eyeballs
  • 12 red smarties
  1. Line a 12 hole muffin tin with muffin cases.
  2. Break the chocolate into chunks and place in a large microwave safe bowl.
  3. Add the butter and honey to the bowl, then pop it into the microwave and heat in short bursts of around 30 seconds, stirring in between, until the chocolate has melted.  Be careful not to overheat.
  4. Stir well to completely combine the ingredients, then add the rice crispy cereal to the bowl.
  5. Carefully mix together until the cereal is completely coated in the chocolate mixture.
  6. Spoon the mixture into the muffin tin, dividing equally between the 12 cases.
  7. Working quickly, decorate each crispy cake with 2 pretzels, 2 edible candy eyeballs and a red smartie, to make reindeer antlers, eyes and nose.
  8. Once decorated, pop the crispy cakes in the fridge to chill for an hour or so until set.

Love this fun festive recipe? Why not save this post to Pinterest so you can easily find it again!

Quick and easy Rudolf reindeer crispy cakes recipe with video tutorial - a fun Christmas treat for kids to make #EatsAmazing #christmasfood #christmasrecipes #christmasparty #Christmas #funfood #cookingwithkids #reindeer #kidsfood #foodart

The post Easy Rudolf Reindeer Chocolate Crispy Cakes Recipe appeared first on Eats Amazing

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I <3

I <3

Homemade Doughnuts

We lit the first Hanukkah candles on Tuesday night and ate latkes and brisket. It’s never been part of my family’s tradition to make homemade doughnuts for Hanukkah, but the fried sweets, usually filled with jelly and known as sufganiyah–are one of the customary dishes on the Hanukkah table.

But frying? At home? Isn’t that to be avoided?

Homemade DoughnutsHomemade DoughnutsHomemade Doughnuts

What I have discovered is that no! Frying at home isn’t so bad, especially if you’re already committed to one messy-but-delicious tradition, like making latkes or baking dozens of cookies.

You definitely do need the mentality that you’re embarking on a holiday cooking project. (Once January comes, you can just call it a Sunday cooking project.) And you do need a big jug of oil and the stamina to clean tons of splatters from the stove. You also need to realize that fresh doughnuts are NOTHING like doughnuts a few hours old. Fresh from the fryer, they’re airy and chewy, not dense and greasy. They’re worth it – on Hanukkah and maybe some lazy weekend mornings too.

oliveoil

The reason for doughnuts at Hanukkah is that the holiday is all about oil. In its purest form, many use olive oil. And I’ve borrowed that ingredient, and so these comforting doughnuts got slightly reinvented by substituting olive oil for some of the butter in the dough. Here, I use Pompeian’s organic olive oil in the dough to help celebrate the holiday. The fruitiness of the oil gets enhanced later, when you fill each doughnut round with fruity jelly–apricot, peach, strawberry, or raspberry.

Homemade DoughnutsHomemade Doughnuts

Homemade Doughnuts for Hanukkah
Prep time: 
Cook time: 
Total time: 

Serves: about 20
 

A pastry bag and tip will help with filling, but you can improvise with a baggie if you don’t have one.
Ingredients
  • ¾ cup milk
  • 2 tablespoons plus 2 teaspoons of water
  • 2 tablespoons Pompeian Robust Extra Virgin Olive Oil
  • 2½ cups flour
  • 1½ teaspoons active dry yeast
  • 1 tablespoon sugar
  • ½ teaspoon salt
  • 1 egg
  • 1 to 2 quarts of neutral oil for frying
  • 1 cup jelly
  • Powdered sugar, for decoration

Instructions
  1. In a saucepan over medium-low heat, or in the microwave, warm the milk and water together until just over room temp. Remove from the heat and add the olive oil. In a separate large bowl, mix together the flour, yeast, sugar, and salt. Pour the liquid ingredients over the dry ingredients and Beat this well with a spatula. (You can use the dough hook on an electric mixer if you prefer). Add the egg and mix again. Continue mixing with the dough hook or well-floured hands until you’ve kneaded the dough into a cohesive, uniform mass.
  2. Return the dough to the bowl and set it aside in a covered, oiled bowl until it’s doubled in size, which should happen in an hour in a warm place. Don’t keep the bowl too close to the oven, since too much heat will kill the yeast. Somewhere cozy and without a draft is perfect. If it’s better for you, you can also put the covered bowl in the fridge and let it rise all night. (In that case, give it some time to come to room temp before shaping and frying).
  3. When dough is ready, press or roll it out until it’s a ½ inch thick. Let the dough rest for about 10 minutes. Then use a 2.5-inch circle cookie cutter (or the rim of a small drinking glass) to cut out your doughnuts. You can reform the scraps into another rectangle; rest for another 10 minutes before you cut again.
  4. Fill a small pot or wok until there are 2 to 3 inches of oil in it. Bring the oil up to about 375°F. Then cook the doughnuts a few at a time, being careful not to crowd the pan, which will lower the oil temperature. Use a slotted spoon to flip and remove the doughnuts. Cook 1 to 2 minutes per side; when they puff and turn golden, they are done. Drain on paper bags or paper towels.
  5. When cool, fill the doughnuts: put a pastry tip on a pastry bag, or improvise with a sandwich bag with one of the corners snipped. Fill with jelly. Use a sharp knife to cut a hole in the side of the doughnut. Holding the doughnut in one hand, insert the pastry bag into the hole and squeeze in jelly until the doughnut starts to feel heavy. Repeat for remaining doughnuts.
  6. When ready to serve (preferably within the hour!), sprinkle with powdered sugar.

3.3.3077

 

This post is the last post in BGSK’s Pompeian #TrendingintheKitchen campaign. Thank you to Pompeian for sponsoring my words! All thoughts and opinions are my own.

 

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More stuff on please who agrees?

Today’s political headlines include Gauke would be ‘very surprised’ if May backed a no-deal Brexit,  MPs in attempt to block no-deal Brexit, May meets Rees-Mogg for peace talks and Johnson cleared in burka row. 

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Anything  related to this is  important

Anything related to this is important

Persimmon Galette with Mascarpone Filling

I like to keep my New Year’s Eve pretty low-key. It involves close friends, boozy beverages, and good simple comfort food. Galettes are my favorite dessert to make for simple get togethers, since they’re super quick and easy to make, don’t involve any fancy crust work or decorations, and are *really* hard to mess up (even if you’re enjoying a holiday beverage or two while you make them.) This persimmon galette may look deceptively fancy, but the mandolin does all the work here. All you have to do is lay the slices on top of a smear of mascarpone filling, fold the edges of the crust, and voila! You’ve made a fancy-looking galette that took less than 30 minutes to put together. Well done, you!

Persimmon Galette with Mascarpone FillingWhat is a persimmon and what’s the difference between a fuyu and a hachiya persimmon?

If you happen to be wondering “wtf is a persimmon?”, let me tell you all about it. So it’s basically a tender-fleshed fruit that grows on a tree, and its flavor is similar to a tomato but sweeter and without the goopy seed pulp inside. It’s like if a fruit was just composed of the wall-part of the tomato, and sweeter. There are two types of persimmons out there, and I recommend using hachiya persimmons because they are sweeter when ripe, taller, acorn-shaped and will slice a lot better on the mandolin. HOWEVER, they are very astringent if unripe, so it’s super important to let those babies get nice and soft before you cook with them. I recommend speeding up the process by putting them in a brown paper bag on the kitchen counter and letting them site at room temp for a few days. Just give them a gentle squeeze each day to see if they’ve gotten ripe. When ripe, they will be very very soft and smell fragrant when you sniff them. A fuyu persimmon is more short and squat and not quite as soft when ripe, but not as astringent when uprise.

Persimmon Galette with Mascarpone FillingWhen are persimmons in season?

Persimmons are in season October through February, so you should be able to find them at any organic market and most regular grocery stores this time of year. They’re a great substitute for raw tomatoes in any dish, since they share similar flavors and textures. A ripe hachiya persimmon is sweeter than a ripe tomato, however, so you might want to add a dash of extra salt to any savory dishes to counterbalance the sweetness (there’s nothing like that the combination of sweet and salty flavors together to really make the mouth water). I hope you guys all have a wonderful New Year’s Eve—whether that be lounging on the sofa with your pets and some wine or out dancing the night away at a party, have fun, be safe, and I can’t wait to share more good food with you in the New Year!

Persimmon Galette with Mascarpone Filling

This persimmon galette contains layers of persimmons soaked in a cinnamon syrup, with a vanilla mascarpone filling underneath, wrapped in a flakey crust. It’s beautiful, delicious, and best of all, is very fast and easy to make!

Persimmon Filling

  • 1 cup granulated sugar
  • 1 cup water
  • 1 cinnamon stick
  • 3 hachiya persimmons ((these are the long acorn-shaped ones))

Crust

  • 1 1/2 cups flour
  • 1 tablespoon granulated sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon nutmeg
  • 1/3 cup plus 1 tablespoon butter cold and hard
  • 3 – 5 tablespoons ice water
  • 1 whole egg whisked (for egg wash)

Mascarpone Filling

  • 1/4 cup mascarpone (room temperature)
  • 2 tablespoons granulated sugar
  • 1 /2 teaspoon vanilla extract
  • 1/4 teaspoon cinnamon

Persimmon Filling

  1. Bring the sugar, water, and cinnamon stick to a boil in a small saucepan over medium high heat. Reduce heat to medium low and continue cooking until the sugar has dissolved, about 5 minutes, stirring once. Remove from heat and pour the syrup into a wide shallow dish.

  2. Cut the top 1/4-inch off the tops of the persimmons (aka the pat with the green stuff on it) and discard/compost the tops. Use a mandolin to slice the persimmons very thinly across the equator. As you’re working, place the sliced persimmons in the cinnamon syrup.

Crust

  1. In a large bowl, mix together the flour, sugar, salt, and nutmeg until combined. Cut the butter into small pieces above the bowl, stopping to stir and coat the butter bits in the flour mixture every few minutes.
  2. Pinch the mixture together with your fingertips until it resembles the texture of damp sand. Add the water, a tablespoon at a time, mixing it with a fork, until the dough just holds together when you squeeze a fistful of it in your hand. Cover and refrigerate for 30 minutes.

Mascarpone Filling

  1. In a small bowl, whisk together the mascarpone, sugar, vanilla extract, and cinnamon until smooth.

Assembly

  1. Preheat the oven to 350 degrees Fahrenheit and line a lipped baking sheet with parchment paper and set it aside.brush with egg wash sprinkle with sugar freeze for 20 minutes before baking

  2. Roll out the dough into a circle on a clean work surface until it is about 1/8-inch thick. Transfer to the parchment paper-lined pan. Use a spatula to spread the mascarpone on the center of the crust, leaving an empty 2-inch border around the edges.

  3. Take a persimmon slice out of the syrup and pat it gently on a paper towel. Starting at the edge of the mascarpone, lay the persimmon slices down in a spiral shape that eventually ends in the center of the galette.

  4. Fold the empty 2-inch border up over the filling, brushing egg wash between the touching creases of the crust to help them stay folded.

  5. Brush all of the exposed crust with the egg wash, sprinkle with granulated sugar, and freeze for 20 minutes. Bake the galette at 350 degrees Fahrenheit until the crust is golden, about 1 hour. Allow to cool for 30 minutes before slicing and serving.

Persimmon Galette with Mascarpone FillingPersimmon Galette with Mascarpone FillingPersimmon Galette with Mascarpone FillingPersimmon Galette with Mascarpone Filling Persimmon Galette with Mascarpone FillingPersimmon Galette with Mascarpone FillingPersimmon Galette with Mascarpone Filling Persimmon Galette with Mascarpone Filling

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Awesome very interesting I love

Want to look good and healthy on Valentines Day? Well, then include green tea and more of fruits and vegetables in your diet, say experts.
Preeti Seth, Nutritionist, Pachouli Wellness Clinic, Delhi, and Komal Thakur, Dietician from SCI International Hospital, Delhi, list down some tips.

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Always adore  anything like this

Always adore anything like this

Toasted Farro with Roasted Shiitake, Shallots and Pine Nuts

Have you ever toasted your grains before you prepare them? I tried it out here with farro, and it created an amazing texture. Paired with toasted pine nuts, this dish is super hearty, super healthy and super filling.

Toasted Farro with Roasted Shiitake, Shallots and Pine Nuts

It works as a breakfast, lunch or dinner. I used shiitakes here, but add whatever vegan protein you want: Field Roast sausages, tempeh, lentils or chickpeas, cubed tofu any mushroom.

Toasted Farro with Roasted Shiitake, Shallots and Pine Nuts

And a little dirt won’t hurt on your shrooms—just wipe anything away with a damp towel and you’re good to go. Those gills soak up liquid, so submerging to clean them isn’t a great idea if you want good texture.

Toasted Farro with Roasted Shiitake, Shallots and Pine Nuts

To reheat, just toss leftovers into a preheated cast iron pan. Easy peasy.

Toasted Farro with Roasted Shiitake, Shallots and Pine Nuts

Prep

Cook

Total

Yield 2 servings

Ingredients

for the farro

  • 2 TB vegan butter
  • 1 cup farro
  • several sprigs of fresh thyme
  • 3 cups broth
  • 1 TB soy sauce

for the mushrooms and shallots

  • 1 lb. shiitake, stems removed
  • 1 cup mandolined shallots
  • a few pinches of salt
  • olive oil

to finish

Instructions

to prepare the farro

  1. In a medium-sized heavy pot, melt the vegan butter over medium heat. Once slightly bubbling, add in the farro and thyme sprigs and stir to coat. Allow to toast for a few minutes, stirring occasionally.
  2. Add in the broth and allow to come to a boil, then reduce to a simmer. Add in the soy sauce. Cover, but tilt the lid to allow steam to escape. Simmer for about 30 minutes. Remove from heat.

to prepare the mushrooms and shallots

  1. Preheat oven to 450.
  2. On a baking sheet, add the shiitake in a single layer and drizzle with a little olive oil and season with a few pinches of salt. 
  3. In a medium, sized cast iron pan, add the mandolined shallots. Drizzle with a little olive oil and season with salt.
  4. Place both into the oven and allow to roast for 10-15 minutes. Flip the mushrooms and stir the shallots halfway through the cooking time. Allow to roast for 10-15 minutes more, keeping an eye on both, removing once golden.

to finish

  1. Warm the olive oil in a small cast iron pan over medium heat. Add the garlic and saute until golden. Add to the cooked farro.
  2. Scrape out any garlic bits and add the pine nuts to the cast iron pan. Allow to slightly toast for a few minutes, stirring occasionally. Add to the cooked farro.
  3. Add the mustard to the cooked farro and give it a good stir. Add in the roasted shiitake, shallots and fresh parsley to the farro.
  4. Transfer to serving bowls, adding in the desired amount of vegan parm. Serve immediately.

Olives for Dinner - Toasted Farro

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