Hey everyone! Like our new blog? Just to tell you I'm not the leader of this group. The leader is my friends. They came up with the idea and I came up with the idea of putting it up on iElixa.com. So I hope you guys enjoy it and be sure to become a member of this group or as I say "Secret Society".- Elixa ;o)
Hi! This is Elixa's friend. Welcome to the Signature Society! If you get enoug member for the group, with has already happened, we can have lots more to do.Our planning:ContestsClubsSpiesMeetings- Friends of iElixa ;))
Hey guys. Somethings up with the recipes. e'll get it fixed soon, sorry about that!- Elixa :o)P.S. I'm doing every single recipe again for you guys.
(1) Cherry Triffle:Ingredients2 (approximately 12 ounces each) chocolate pound cakes 1/2 cup black cherry jam 1/2 cup cherry brandy 2 cups drained bottled sour cherries (recommended: Morello) Custard:4 ounces bittersweet chocolate, minimum 70 percent cocoa solids, chopped 1 1/3 cups plus 1 tablespoon milk 1 1/3 cups plus 1 tablespoon heavy cream 8 egg yolks 1/2 cup plus 1 tablespoon sugar 1/3 cup cocoa Topping:3 cups heavy cream 1-ounce bittersweet chocolate Special Equipment: Large wide trifle bowl DirectionsSlice the chocolate pound cake and make jam sandwiches with the cherry jam, and layer the bottom of a large wide trifle bowl. Pour over the cherry brandy so that the cake soaks it up, and then top with the drained cherries. Cover with cling wrap and leave to macerate while you make the custard.Melt the chocolate on low to medium heat in the microwave, checking after 2 minutes, though it will probably need 4 minutes. Or you can place it in a bowl over a pan of simmering water. Once the chocolate is melted, ser aside while you get on with the custard. In a saucepan warm the milk and cream. Whisk the egg yolks, sugar, and cocoa in a large bowl. Pour the warm milk and cream into the bowl whisking it into the yolks and sugar mixture. Stir in the melted chocolate, scraping the sides well with a rubber spatula to get all of it in, and pour the custard back into the rinsed saucepan. Cook over a medium heat until the custard thickens, stirring all the time. Make sure it doesn't boil, as it will split and curdle. Keep a sink full of cold water so that if you get scared you can plunge the bottom of the custard pan into the cold water andwhisk like mad, which will avert possible crisis. The custard will get darker as it cooks and the flecks of chocolate will melt once the custard has thickened. And you do need this thick, so don't panic so much that you stop cooking while it is still runny. Admittedly, it continues to thicken as it cools and also when it's chilling in the refrigerator. Once it is ready, pour into a bowl to cool and cover the top of the custard with cling wrap to prevent a skin from forming.When the custard is cold, pour and spread it over the chocolate cake layer in the trifle bowl, and leave in the refrigerator to set, covered in cling wrap overnight.When you are ready to decorate, softly whip the cream for the topping and spread it gently over the layer of custard. Grate the chocolate over the top. - Elixa :o)
(2) Honey Bee Cake:IngredientsCake:4 ounces semisweet chocolate, broken into pieces 1 1/3 cups soft light brown sugar 2 sticks soft butter 1/2 cup honey 2 eggs 1 1/2 cups all-purpose flour 1 teaspoon bicarbonate soda (baking soda) 1 tablespoon cocoa 1 cup boiling water Sticky Honey Glaze:1/4 cup water 1/2 cup honey 6 ounces semisweet chocolate, finely chopped 1/2 cup plus 2 tablespoons confectioners' sugar Bees:1 ounce yellow marzipan 12 flaked almonds Special equipment: 9-inch springform tin DirectionsTake whatever you need out of the refrigerator so that all ingredients can come to room temperature, and while that's happening, melt the chocolate from the cake part of the ingredients list in a good-sized bowl, either in the microwave or suspended over a pan of simmering water. Set aside to cool slightly.Preheat the oven to 350 degrees F, and butter and line a 9-inch springform tin.Beat together the sugar and soft butter until airy and creamy, and then add the honey. Add 1 of the eggs, beating it in with a tablespoon of the flour, and then the other egg with another tablespoon of flour. Fold in the melted chocolate, and then the rest of the flour and baking soda. Add the cocoa pushed through a tea strainer to ensure you have no lumps, and last of all, beat in the boiling water. Mix everything well to make a smooth batter and pour into the prepared tin. Cook for up to 1 1/2 hours, though check the cake after 45 minutes and if it is getting too dark, cover the top lightly with aluminium foil and keep checking every 15 minutes.Let the cake cool completely in the tin on a rack.To make the glaze, bring the water and honey to a boil in a saucepan, then turn off the heat and add the finely chopped chocolate, swirling it around to melt in the hot liquid. Leave it for a few minutes, then whisk together. Add the sugar through a sieve and whisk again until smooth.Choose your plate or stand, and cut out 4 strips of baking paper and form a square outline on the plate. This is so that when you sit the cake on and ice it, the icing will not run out all over the plate. Unclip the tin and set the thoroughly cooled cake on the prepared plate. Pour the glaze over the cold honey bee cake; it might dribble a bit down the edges, but don't worry too much about that. The glaze stays tacky for ages (this is what gives it its lovely melting gooiness) so ice in time for the glaze to harden a little, say at least an hour before you want to serve it. Keep the pan of glaze, (don't wash it up), as you will need it to make the stripes on the bees.Divide the marzipan into 6 even pieces and shape them into fat, sausage-like bees' bodies, slightly tapered at the ends.Using a wooden skewer, paint stripes with the sticky honey glaze left in the pan from icing the cake. About 3 stripes look best, and then very carefully attach the flaked almonds at an angle to make the bees' wings, 2 on each one. They might snap as you dig them into the marzipan bodies, so have some spare. I'm afraid to admit, I also like to give them eyes by dipping the point of the skewer in the glaze and thence on the bees: they look more loveable with an expression, which is somehow what the eyes give them, but then this is where the Disney effect comes in. If a more imperial dignity is required, forgo the dotting of the eyes and present this as your Napoleonic Chocolate Cake. - Elixa :o)
(3) Make and Eat Your Own Chocolate Cake:Ingredients1 1/2 cups (3 sticks) unsalted butter, cut into pieces 1 cup freshly brewed coffee 1/2 cup water or milk 3/4 cup unsweetened Dutch-process cocoa 3 cups all-purpose flour 3 1/4 cups granulated sugar 3/4 teaspoon baking powder 3/4 teaspoon fine salt 1/2 teaspoon baking soda 3/4 cup sour cream 3 large eggs, room temperature 1 1/2 teaspoons pure vanilla extract Confectioners' sugar, for dusting Chocolate Coconut Glaze:6 ounces semisweet chocolate, finely chopped 1/2 cup canned unsweetened coconut milk 1 to 2 tablespoons corn syrup 1 1/2 cups unsweetened coconut chips or shredded coconut, lightly toasted DirectionsEquipment: 12 cup jumbo muffin tinPreheat the oven to 350 degrees F. Line the large muffin tins with large cupcake liners. Put the butter, coffee, water, and cocoa in a microwave-safe bowl, cover with plastic wrap, and microwave on HIGH until the butter melts, about 2 minutes. Whisk to combine.Meanwhile, whisk the flour, granulated sugar, baking powder, salt, and baking soda in a large bowl. Beat the sour cream with the egg and vanilla in a small bowl. Whisk the hot cocoa mixture into the dry ingredients. Stir in the sour cream mixture just to combine; don't overmix. Divide the batter evenly between the prepared muffin tins, filling each one about 3/4 of the way full (about 2/3 cup per cupcake). Bake cupcakes until a toothpick inserted in the center of the cake comes out clean, about 30 minutes.Cool the cupcakes completely in the tin on a rack. Remove from liners and return cakes to a rack. For the glaze: Put chocolate in a medium bowl. Bring coconut milk and corn syrup to a boil, stirring constantly, then pour it over the chocolate. Let the mixture stand for 10 minutes, then stir until smooth. Spread 1 tablespoon warm glaze evenly over each cake, then scatter the coconut over the top. Cook's Note We prefer Dutch-process cocoa here over natural cocoa for its fuller, deeper flavor. - Elixa :o)
(4) Red Wine Poached Pears With Mascarpone Filling:Ingredients6 firm Bartlett pears 1 bottle red wine 1 vanilla bean, whole 2 cinnamon sticks 2 bay leaves 2 cups sugar 2 (8 ounce) containers mascarpone cheese, softened 1/2 cup heavy cream Pinch cinnamon 1/2 cup powdered sugar 2 tablespoons butter DirectionsPeel pears and leave stem intact. In a large saucepan, bring wine and an equal amount of cold water to a simmer. Split vanilla bean lengthwise and add to wine and water mixture. Add cinnamon sticks, bay leaves and sugar, to taste. Add pears to liquid and simmer for about 20 minutes or until tender. Cool pears in wine mixture to room temperature. You can refrigerate them in the poaching liquid until you're ready to fill them.Remove stems from pears and set stems aside. Core pears with an apple corer, leaving pear whole.Whisk together mascarpone cheese, heavy cream, pinch cinnamon and powdered sugar until smooth. Transfer to a pastry bag, or if you do not have one, use wax paper tightly wrapped into a cone with the corner snipped off. Pipe filling into cored pears and finish by putting the stems gently into the mascarpone filling on top of the pears.Bring sauce up to a simmer and reduce by half. Add butter to reduced sauce and stir until combined. Spoon generously over pears. Cool to room temperature before serving.- Elixa :o)
(5) Chocolate-y Christmas Cafe Au Lait:Ingredients1 1/2 cups whole milk 2/3 cup plus 1 teaspoon sugar 1/2 cup unsweetened Dutch-process cocoa powder 2 ( 2-inch) cinnamon sticks 1 strip orange peel, about 1/2 inch by 3 inches 10 whole cloves 2 to 2 1/2 cups hot brewed strong coffee 1/4 cup cold heavy cream Ground cinnamon, for garnish Cocoa, for garnish DirectionsIn a medium saucepan, whisk together the milk, 2/3 cup of the sugar, and cocoa until smooth. Add the cinnamon sticks, orange peel and cloves and bring to a simmer, stirring, to dissolve the sugar and prevent the cocoa from sticking to the bottom of the pot. Simmer for 2 minutes, then remove from the heat, cover, and let steep for 10 minutes. In a medium bowl, whip the cream with the remaining 1 teaspoon sugar until thick and frothy, and peaks form. Set aside. Strain the milk mixture into a coffee pot or carafe and add 2 cups of the hot coffee (2 1/2 cups for stronger coffee flavor, to taste). Pour into cups or small mugs and top each with a dollop of the sweetened whipped cream.Serve immediately. - Elixa :o)
(6) Gingerbread Boys and Girls:IngredientsFor the cookies:3/4 cup packed dark brown sugar 1 stick salted butter, softened 2 large eggs 1/4 cup molasses 3 3/4 cups all-purpose flour, plus more for dusting work surface 2 teaspoons ground ginger 1 1/2 teaspoons baking soda 1/2 teaspoon ground cinnamon 1/2 teaspoon freshly grated nutmeg 1/2 teaspoon salt For the icing: 1 cup confectioners' sugar, sifted 1 to 2 tablespoons milk Red and green food coloring, as desired Assorted sprinkles, as desired DirectionsUsing a mixer on low speed, cream the brown sugar and butter in a large bowl until thoroughly combined. Mix in the eggs and molasses.Sift together the flour, ginger, baking soda, cinnamon, nutmeg and salt in another bowl. Add the dry ingredients to the butter mixture and mix with a spoon. Wrap the dough in plastic wrap; place in the refrigerator until firm, about 1 hour.Preheat the oven to 350. Let the dough sit at room temperature for about 15 minutes, until pliable. Line 1 or more cookie sheets with parchment paper. Take about 1/2 cup dough at a time and roll on a floured surface until - to 1/4-inch thick. Cut out shapes with 5-by-3-inch gingerbread boy and girl cookie cutters. (Re-roll the scraps.) Using a spatula, transfer the cookies to the prepared cookie sheets, leaving space between them. Refrigerate the cookies for 20 minutes, then bake until they just begin to brown at the edges, 18 to 20 minutes. Cool slightly, then remove to a wire rack to cool completely.Meanwhile, make the icing: Combine the confectioners' sugar and milk in a bowl. Leave white or divide among bowls and add food coloring. Decorate cookies with icing; use a pastry bag to pipe eyes, mouths, buttons and bow ties. Top with sprinkles. - Elixa :o)
(7) Cornmeal Blini Bites:Ingredients1 8.5-ounce box corn muffin mix 1/2 cup milk 1 large egg, beaten Olive oil, for shallow frying (about cup) 1/2 cup ricotta cheese 18 seedless green grapes, halved Honey, for drizzling DirectionsWhisk the muffin mix, milk and egg together until smooth. Heat a nonstick skillet over medium heat. Add 1/4 inch of oil to the pan and heat until shimmering. Working in batches, drop teaspoons of batter into the oil to make small pancakes, about 1 1/2 inches wide. Cook until bubbles appear on the tops and the bottoms are golden, 1 to 2 minutes. Flip and finish cooking, about 1 more minute. Top each blini with ricotta and a grape half. Drizzle with honey and serve warm. - Elixa :o)
Hi! We're also sorry that the recipes didn't come up! Sorry! And thanks Elixa for putting them back up!- Friends of iElixa :)
THX for info
Hi! Welcome to the Signature Society! I am the head leader of the group and we as a group gather up the best gossip and secrets to share!