Orange-Flavoured Chocolate Cake Pops

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  Chocolate Cake Pops Hello Dear KokiDoo Friends,

I hope to find You all well. Have You tried some of our recipe? How did it go? Do not hesitate to write us if You have any question or suggestion! We are pleased to come back to You as quick as we can.

Our son birthday is getting closer! I was thinking to bake some nice sweet goodness for him and his friends.

I always wanted to try baking Cake Pops. I think they are funny. Further, in Sweden it has been a very bad and rainy august and I would like to cheer up the mood with some colours!

Maybe those “Orange-Flavoured Chocolate Cake Pops” will fit the purpose.

Cake Pops

Did You save the sponge cake from the last week dessert as I suggested? You will need it to do those very tasty Cake Pops.

The fact that those little coloured, funny and tasty balls fit for kids, does not forbid grown ups to enjoy them. I am sure that with a Cointreau twist, everyone will appreciate them.

Cointreau Pops

So, let’s see how to prepare the grown ups version of the Orange flavoured Cake Pops.

Note:to prepare the cakes for Your kids, You just need to substitute Cointreau with orange juice or simply skip this ingredient. They will be as tasty.

Dessert Pops

Ingredients

(enough for 20 Cake Pops)

1/2 sponge cake (You can use the one You saved last time, otherwise You could see the recipe at http://blog.kokidoo.se/?p=513

Chocolate ganache (Below there is the recipe)

300 g chocolate or candy melts

Sprinkles for decoration

20 cake pop sticks

Chocolate Ganache

100 g dark chocolate

1 dl cream

20 g butter

1 tsp cointreau (optional)

Sprinkles

Preparation

This time I will try to post the recipe in easy-to-read steps. Let’s see how does it go and what You think.

  • Chop the chocolate finely and place it in a bowl

  • Pour the cream in a saucepan and place it over medium-low heat until simmering.

  • Pour the cream over the chocolate and stir to completely melt the chocolate.

  • Add the butter and stir until the butter has melted.

  • Add the cointreau (optional) and stir everything so you will have a glossy ganache.

  • Let it cool until it is thick (a few hours)

  • Beat it until You the ganache is fluffy and has lightened in color (about 1 or 2 minutes).

How did it go so far? You like better if it is written in easy-to-read steps?

Birthday Pops

Assembly

  • Add the sponge cake to a large bowl, cut the hard outer edges, and crumble the cake into fine crumbs.

  • Add the ganache and incorporate it with your hands.

  • Roll the mixture into balls and place them on a plate.

  • Refridgerate the cake balls. In the meantime, you can melt the chocolate (or candy melt) over a bain marie.

  • Dip the top of a cake pop stick in the chocolate (or candy melt) and insert it into a cake ball about half-way.

  • Repeat the previous step for all the cake balls and then freeze them for about 20 minutes.

Decorations

In the meantime the cake pops are in the freezer, You can fix the decorations:

  • Pour sprinkles in a bowl.

  • Transfer the chocolate (or candy melt) to a smaller cup to make it easier to submerge the cake pops.

  • Remove the cake pops from the freezer and dip them in the chocolate (candy melt). Note: let the excess chocolate drip off then quickly

  • Add sprinkles before the chocolate hardens.

  • Put the cake pops in a stand (you can for example use styrofoam, an empty carton box or a colander)

  • When everything is done, put Your nice and tasty Pops in the fridge.

Funny Pops

Now, the last thing You need to do is to Enjoy them!

I hope You will have some nice moments enjoying our Cake Pops and if You like them, join for FREE to our newsletter. You can easily do that: just leave Your mail in the box You can find in the upper right part of the post. You will be readily informed when something new will be baked.

KokiDoo

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Zabaione Trifle with Blackberries and Coffee-Flavored Sponge Cake

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delicious trifle

Hello Dear KokiDoo Friends,

 

and welcome back to KokiDoo blog.

I was in the kitchen reading magazines last tuesday and thinking about which dessert to bake for our guests on friday night dinner.

As there were not supposed to be any children at the dinner, I was thinking to bake something with some liquor. Indeed, our friends have not children yet and our Sebastian and Julia were staying at my parents. Thanks mom and dad! :)

So, where I was? Oh yes, I was saying that I was reading magazines and I got the idea to prepare Trifle for dessert. Then, Matteo entered the kitchen and, as he is a very curious person, he asked me what I was doing. I told him my “Trifle” idea but he didn’t seem to get it. He stood in front of me, watching in my eyes with his mouth half opened. At the end he said: “ok”.

At that point, I got that he didn’t know what a trifle was and I had to explain him that a Trifle is an english dessert with thick layers of fruits, custard and sponge cake. Then his face looked much better. :)

dessert recipe

So, I named our dessert: “Zabaione Trifle with Blackberries and Coffee-flavored Sponge Cake

 

Ingredients

(Enough for 2 portions)

 

Coffee-flavored Sponge Cake

3 eggs

2 1/2 dl sugar

50 g butter

1 dl milk

1/2 dl espresso coffee

3 dl flour

1/2 dl cacao

2 tsp baking powder

 

Zabaione

3 egg yolks

3 tbsp golden caster sugar

3 tbsp rum (use this amount of liquor if You like an intense rum flavor, otherwise You can use a little bit less rum)

 

Decoration

4-6 blackberries

20 g chocolate

2 dl Blackberries (or the berries You like best) for the assembly step of the cake

trifle

Preparation

 

Coffee-flavored Sponge Cake

First of all prepare a small glass of rom in case Your husband come close to You, starting wondering what You are doing or disturbing You. This will take him quiet for a short while! I am kidding :) …or not?

Preheat the oven to 175°C. Take a bowl and whip the eggs and sugar until pale and creamy.

Now, get a saucepan and melt the butter.

Add the milk and the espresso to the butter. Hence, pour the mixture in the bowl with the eggs and sugar mixture that You previously prepared and mix (Mix 1).

In a seperate bowl, mix flour, baking powder and cacao (Mix 2). Now it is easy pease: add the Mix 2 to the Mix 1 and mix with a spatula until well homogeneous.

Grease and crumb a baking pan, pour the mixture into it and bake for about 25 minutes.

Finally, let the cake cool completely.

Dinner dessert

Zabaione

Prepare a bain-marie so You will perform this step very quickly.

Beat the egg yolks and sugar pale and creamy. Beat in the rum.

Set the mixture over the bain-marie with simmering water

and whisk constantly until it forms a thick creamy foam that coats the back of the spoon.

At this point Matteo tried to distract me in order to try the various ingredients but the rum was on the table and after a quick “cheers”, he returned to the dining room, watching TV. Great! It worked! :D

Let’s finish the dessert before he comes back!

Zabaione Trifle

Assembly and Decoration (1 bowl)

Tear ½ of the sponge cake in pieces.

Crush the berries slightly with a fork and assemble each dessert as follow:

In Your serving glass layer 1 dl crushed berries, ¼ sponge cake, and ½ zabaione.

As a final touch, decorate with some berries and chocolate pieces.

trifle recipe

Now Enjoy it!

 

Note: You will use just ½ of the sponge cake You did but do NOT worry and save the other ½ cause next weekend You are gonna use it :)

yummy trifle

We hope You liked this nice Trifle alternative! If so, subscribe for FREE to our blog to be informed about the upcoming delicious dessert recipes from KokiDoo! Next week we will have a dessert idea which will fit very well for kids, even though also the grown ups could definitely enjoy it.

Don’t miss it!

 

KokiDoo

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Plum Tartelettes

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yummy tartelette

Goooooooooood morning Dear KokiDoo Friends,

 

This week my husband was pretty blue, due to the fact that one of his favourite actor recently died. So, I decided to dedicate the beginning of our post to Robin Williams.

During the all week, the TV channels in Sweden kept showing some of his best movies. Robin Williams was really brilliant. In particular, I always liked the way he could play so well the parts of such different characters. Among his best movies there are “Mrs. Doubtfire”, “Good morning Vietnam”, “Jumanji”, “Good Will Hunting” for which he won the Academy Award for Best Supporting Actor. How to forget the guys standing on their school benches saying “Oh Captain, my Captain” to Professor John Keating (“Dead Poets Society”). And further, Robin impersonated the part of a grown up Peter Pan in “Hook”. Other masterpieces are “Patch Adams”, the “Bicentennial man”, “Insomnia” and MANY MANY others.

He brought joy to several people, making them laugh and cry. He made people “feel”.

Despite the drug, depression and alcohol problems, in my mind Robin Williams remains a great man on and off the movie set. It is though very hard to understand how a man, that gave so much happiness to people, did not succeed to bring joy to himself.

 

GoodBye Robin, we really hope You found the peace and the happiness You were looking for and Thank You so much for all the great moments we have had with Your masterpieces.

tasty dessert

Ok, let’s raise a bit the mood and bake something really good. Usually, a very good dessert can raise up even the greyest mood :)

 

Ladies and Gentlemen, let me introduce “The Plum Tartelette

 

Ingredients

(enough for 8 tartelettes with a diameter of around 8 cm)

 

Pastry

100 g butter

150 g almond paste

1 tsp cinnamon

3 dl flour

0.5 dl sugar

 

Plum Curd

500 g plums

1 dl water

1 dl sugar

1 tbsp lemon juice

75 g butter

2 tbsp corn starch

2 eggs

2 egg yolks

 

Decoration

Sliced plums (how many You like)

plum

Procedure

 

Step 1: Pastry

Put all the ingredients in a bowl and bring them together with your hands. Important: do the previous part as little as You can, do NOT overwork the pastry.

Line the tartelette pans with pastry and refridgerate for 30 minutes. Set the oven at 200°C and bake the pastry for 5 minutes.

Let it cool slightly.

 

Step 2: Plum curd

Now focus on the plum curd! I tell You, it is delicious!

Rinse, remove stones and cut the plum in pieces. Subsequently, put the sliced plums and water in a saucepan and boil for about 10 minutes.

Let cool slightly and mix with a electric handheld mixer. Then, filter the plum “sauce” using a strainer and put back the mixture in the saucepan.

Add sugar, lemon juice and butter and heat everything until the butter has melted.

Time to sift the corn starch over the plum mixture while stirring.

Take a bowl and whip slightly the eggs and the egg yolks. Hence, slowly add the eggs to the plum mixture while continuing stirring.

Finally, put the saucepan back on the stove and heat until the curd thickens (about 2-3 minutes).

Pour Your fantastic and tasty plum curd in a glass can and let it cool completely. Store it in the fridge…if You can. (I didn’t find any curd after few hours. Luckily, I succeeded to bake the tartelettes)

dessert

Step 3: Put everything together and Decoration

It’s time to put together Your dessert and give the final touch!

Fill the tartelettes with the plum curd and sprinkle sliced almonds on top. Then, bake for another 7-8 minutes.

We recommend to serve the tartelettes lukewarm with some vanilla ice cream or whipped cream.

Personally, we served the plum tartelettes with vanilla ice cream, the recipe of which you can easily find on our blog (Click here for the vanilla ice cream recipe),

Luckily, we made a double batch of vanilla ice cream. You know, ice cream and summer is a great match. Indeed, the ice cream was quickly gone in the summer heat.

Tartelette

Enjoy it!

 

That’s all Dear KokiDoo Friends! Don’t miss the next delicious post and if You liked what You have seen, just subscribe for FREE to our newsletter to be instantly updated every time a post is baked!

 

I would like to close with a motivational quote:

No matter what anybody tells You, words and ideas can change the world” (Prof. John Keating, Dead Poets society)

 

KokiDoo

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Nutella Pears Cake

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Nutella Hi Dear KokiDoo Friends,

 

hope everything is fine with You all and welcome back for a new dessert idea. Where are You right now? We started our everyday life: Sebastian, my son, is on the sofa looking at Youtube videos like “how to play with Cars and Planes toys”. They tell You which kind of toy is on the market and explain You how to use it. They are pretty entertaining and safe for a small baby even though they are very commercially oriented. There are also videos that make up stories with those characters. Are You one of those people? Maybe, Sebastian would be happy to hear from You. Nutella cakeMatteo, my husband, is back playing with Candy Crush. I was trying to have a competition with him but he was much ahead from the start and I got stuck here and there. So, now he is at level 500 more or less and I dedicate my time to something else. I have to say that this game is really catchy.

I am looking instead at my little girl Julia and thinking about baking, while she is trying to pet one of our cats. We have 3 lovely bengal cats: the grandmother Bella, the daughter Freesia (which You can see in one of our previous post) and the granddaughter Isabella.

 

Everyone is set with his/her things, so let’s bake!Nutella pears cakeThis week we had a dinner with relatives and I wanted to try something particular: Nutella pear cake. When one has dinner and have to “try something new”, it is always a bet. You never know how people will react to your idea. However, I have to say it went very well and people enjoyed our cake, which was entirely eaten incredibly quickly. Yummy recipeIngredients

(enough for a 16 cm cake, 8 persons)

 

Cake layers

50 g butter (Note: the butter need to be at room temperature)

2 dl sugar

1 tsp vanilla sugar

1.5 dl milk

1 tsp baking powder

2.5 dl flour

1 eggwhite

 

Pears

3 pears

0.5 dl sugar

1 tsp vanilla sugar

1 tbsp lemon juice

 

Chocolate nutella frosting

175 g butter (Note: as before, butter need to be at room temperature)

150 g nutella

5 dl powdered sugar

1 dl cream cheese (like Philadelphia)

150 g dark chocolate

1.5 tsp vanilla sugar

 

Note: Tiny bit of butter and bread crumbs for the baking pandessert recipeProcedure

 

Cake layers

First of all, set the oven to 175°C.

Take a bowl and put the butter, the sugar, and the vanilla sugar in it. Whip the ingredients for a few minutes with an electric whip until fluffy and creamy.

Add the milk and continue mixing.

Now, take another bowl and mix the baking powder with the flour. Hence, add them to the first bowl with the other ingredients and mix again.

It is time to put the eggwhite in the bowl and mix for another 3-4 minutes.

Cover a baking pan with butter and bread crumbs to avoid that Your cake remain attached to it and have a cake disaster.

Finally, pour the mixture into the baking pan, bake for about 40 minutes and let the cake cool completely in the baking pan.Delicious cakePears

Wash, peel the pears and cut them in quarters. Then, put them in a saucepan and cover them with water.

Add sugar, vanilla sugar, lemon juice and let them boil for about 10-15 minutes until they are soft.

Remove the pears from the water and let them cool a bit.

Cut 2 pears in small pieces (They will be needed to fill the cake) but remember to cut 1 pear in bigger slices (To decorate the cake).

 

Chocolate nutella frosting

This is easy! :)

Melt the chocolate using a bain-marie and let it cool a bit.

Put all the ingredients in a bowl and mix until smooth and glossy. If the frosting is too soft, put it in the fridge until it thickens (Typically, about 15-20 minutes)yummy cakeCake assembly and decoration

Cut the cake in three layers. Spread pears and nutella frosting between each layer.

Cover the cake with part of the frosting and decorate with the sliced pears.

Now it’s time for the final touch. Put the remaining frosting in a piping bag. Spray few amount of the frosting on the side of the cake, following vertical rows and You will obtain the effect You can see in the pictures.

I personally think that pears and chocolate (and also Nutella) are great together and this cake is perfect to finish the dinner with a great touch.

 

Now enjoy it!

 

Don’t miss the next post with a new idea for Your dessert! Subscribe for FREE to our Newsletter and You will be the first to know when our new post will be published!

 

KokiDoo

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Chocolate Espresso Mousse with Blackberries

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Espresso Mousse Hi Dear KokiDoo Friends,

 

how are things going? I suppose that vacation is just about to start for most of You. Exciting time! We are eager and curious to know where our KokiDoo Friends will go or how they will spend their time!

We share first: we went to a very nice village in south of Gran Canaria, a spanish island in the middle of Atlantic ocean, just close to south of Morocco. The weather has been great all the time. Sun everyday for 7 days in a row is kind of luxury for people living in Sweden. Ironically, the week we were in Gran Canaria, there was more than 30°C in Sweden ALL OVER THE WEEK. That’s an event. The temperature of the island is mild/warm around 26-28°C with a pleasant breeze that refresh the air.Canary IslandsThe nature is not fantastic as Azores islands though. Only cactaceous plants could survive in Gran Canaria where it doesn’t rain so much, expecially in the south. Everywhere in the villages there are a lot of plants and thick grass but outside, it seems to be in Arizona, where nothing grows.

In Maspalomas, there is even a small desert which is worth to be seen.

The food was not very elaborate but it was very good with simple things that fits for everyone, kids and grown ups: grilled fish, paella, hams and cheeses, grilled chicken or steaks. I was personally a bit disappointed by the desserts which were full of whipped cream all of them. There was also the classic chocolate fountain which is very popular nowadays.Gran CanariaIn summary, if You are looking for relax, good food, swimming pool life or ocean surfing/bathing, then we strongly recommend Gran Canaria. The kids will have a lot of fun in the water…and I am talking about also the grown up kids :) which means that one may have time to read some good books in peace and go shopping. Yeah!

 

Now, let’s come back to our baking and present our weekly dessert: “Chocolate espresso mousse with blackberries”.MousseThis is a dessert that, in my opinion, fits very well when You have nice candle-light dinner with more elaborate food and You need to concentrate mostly on the food but You would like to have that nice touch at the end of the dinner.

Our blackberries bushes are definitely overgrowing and they are also invading and bullying other plant’s territory, which means we have a lot of big and juicy blackberries. Let’s do something with them!EspressoIngredients

(enough for 4 portions)

 

Mousse

75g blackberries

1tbsp sugar

1tbsp water

100 g dark chocolate (47% or 55%. In our opinion, 70% is too much for this mousse)

2 egg yolks

2 tbsp espresso

2 tbsp sugar

 

Decoration

(the doses of the ingredients for the decoration are at Your own choice. We just give You an orientation)

8-12 blackberries

1 dl cream

20-40 g dark chocolateChocolate mousseProcedure

 

Mousse

Put water, 1 tbsp sugar and the berries in a saucepan and boil them few minutes until they dissolve and filter with a strainer.

Melt the chocolate using a bain-marie, mix it with the filtered blackberries and put aside to cool down.

Whip the cream and put it in the fridge.

Now, take another saucepan and mix espresso, 2 tsbp sugar and egg yolks. Heat the solution using a bain-marie until it reaches 85°C and it is foamy.

Note 1: it is important to perform the previous step using bain-marie otherwise the solution will kind of burn and mousse will taste terrible.

Note 2: thermometers for food are not expensive and easy to find. You could buy them online or in kitchen supply stores or assorted supermarket (around 10-30 €, depending which model You buy). They are very useful.

 

So You should have the chocolate/blueberry “cream” cooling down, the whipped cream in the fridge and the espresso “cream”. If You have just 1 or 2 things of the previous list, something went wrong :D but I am sure everything is just great there. Let’s finish then!.

Fold down the chocolate/blueberry “cream” with the espresso “cream”. Don’t be harsh, You want the air remains in the mousse ;)

Take the whipped cream from the fridge and fold it down with the chocolate/blueberry/espresso cream to obtain the final mousse.

Aliquot the mousse in 4 serving glasses and keep them in the fridge for at least 2 hours.ChocolateDecoration

Whip cream and put it in a piping bag. Top the mousse with some cream, scratched dark chocolate and blackberries.

 

Subsequently, Enjoy it!Delicious mousseIf You like this mousse or You like in general what we bake, why don’t You register to our blog, leaving Your mail? It is FREE and You will be updated immediately when a new post is “baked”. You can find the button on the right sidebar. If You use social networks, visit the About Us page and check out where we are!

We wil see You next week with a chocolatish/pear cake. Don’t miss it!

 

KokiDoo

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