Chocolate Scones

Hi yes I'm back just like a bad penny as most of you know by now I am not the most prolific or consistent Blogger I would like to think when I do blog it is of good quality and worth reading so I am going to make a real effort to try and increase my blogging rate I cannot promise to blog every day or every two days  but I am going to try really hard to complete a series of blogs covering and enable-ling you to produce your own English afternoon tea party and of course all the items will be chocolate based.

With the Olympic games fast approaching in Britain 2012 there has been a resurgence in the great British tradition of Afternoon teas which originated in the early 1840's.In these difficult global times Britain is eager to impress visitors and investors to our great country and what better way to do it than trough peoples stomachs and peoples passion for food which I believe has never been greater.

However afternoon tea is normally taken in high classed establishments or tea shops and with that comes at a hefty price so I am hopefully going to show you some recipes for you to produce your own lavish afternoon tea I will be staying away from sandwiches I will leave that to your own imagination or if any bloggers out there wish to guest post ideas for sandwiches please do contact me

So to kick of something every afternoon tea should have scones no ordinary scones these are Chocolate scones usually eaten with a variety of jams and often served with clotted cream .

Recipe

280g self raising flour

70g butter

1 tbsp caster sugar

55g chocolate chips

150 ml whole milk

plain flour for dusting

Instructions

1. Pre heat oven to220°C /425°f/gas mark 7. Lightly grease a baking sheet.

Place flour in the mixing bowl.Cut the butter in to small pieces and rub it into the flour with your fingertips until the scone mixture resembles fine bread crumbs.

2. Stir in the caster sugar and chocolate chips.Mix in enough milk to form a soft dough.let the dough rest for 10 mins.

3. Dust a work surface with flour and roll out the dough to form a rectangle 10x15cm/4x6 inch about 2.5cm thick/1 inch thick. cut the dough into 9 rectangles.

4. Place scones well separated on prepared baking sheet.Brush the top with a little milk.And let the scones rest for 10 mins.

5. Bake in the preheated oven for 10-12mins until risen and golden brown and enjoy.

Macs tip

It is important to give the dough resting periods as described.The dough can be cut into any shape you wish circles,heart or triangles just remember to keep the same thickness.

Chocolate Butterfly Cakes

Well I guess your'e wondering why you haven't seen a post in five or six months and two in one day, but after my early morning baking frenzy it was a too good a opportunity to miss, to post about my exploits the reasons for not posting is too boring to even list. I always need true inspiration to be able to blog and today I feel really inspired and on fire the reasons for which I'm not sure but I hope to continue the trend.

So let's do it the second in my series of blogs on trying to give you the recipes to be able to create your own spectacular afternoon tea party this is a real classic Chocolate butterfly cake this one can't be omitted for sure you can clearly see they are missing in this picture of Kate and Wills  cupcakes stand as part of a afternoon tea in New Zealand, I believe they are still feeling the repercussions of this.No sorry only joking.

Recipe

125g /4 1/2 oz soft tub margarine

125g /4 1/2 oz caster sugar

150g /5 1/2 oz self-raising flour

2 large eggs

2 tbsp cocoa powder

25g /1 oz plain chocolate, melted

icing sugar, sifted, for dusting

Filling

85g /3 oz butter, softened
175g /6 oz icing sugar
25g /1 oz plain chocolate, melted

Instructions

1.Preheat the oven to 180C/350F/Gas Mark 4. Put 12 paper baking cases in a bun tray, or put 12 double-layer paper cases on a baking tray.

2.Put the margarine, sugar, flour, eggs and cocoa powder in a large bowl and, using an electric hand whisk, beat together until just smooth. Beat in the melted chocolate. Spoon the mixture into the paper cases, filling them three-quaters full.

3.Bake the cupcakes in the preheated oven for 15 minutes, or until springy to the touch. Transfer to a wire rack and leave to cool.

4.To make the filling, put the butter in a bowl and beat until fluffy. Sift in the icing sugar and beat together until smooth. Add the melted chocolate and beat together until well mixed.

5.When the cupcakes are cold, use a sharp knife to cut a circle from the top of each cake and then cut each circle in half. Spread or pipe a little of the butter cream into the centre of each cupcake and press 2 semi-circular halves into it at an angle to resemble butterfly wings. Dust with sifted icing sugar before serving.

Macs tip

When cutting the tops use the sharpest knife possible to get a crisp finish not a serrated knife that will only give a jagged edge.

Chocolate facts

In 1502, Columbus and his son, Ferdinand, were in the area, doing the usual conquering and such, when they came across a dugout canoe laden with supplies. They promptly captured it and ordered the natives to carry the loot on board their ship. In the process, somebody spilled some cacao, and the natives ran for the beans “as if an eye had fallen from their heads,” according to Ferdinand. Columbus could have been known as the first white guy to “discover” chocolate, but he blew his chance to make chocolate history by forgetting all about the incident.

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Christmas chocolate mince pies served with Gluhwien

With Christmas fast approaching I am kicking off my blogs again. After a short absence due to rebuilding my sons website.  After my sons site was maliciously hacked after it became fairly successful in the 10 months it was up, obtaining up to around 100,000 hit per month.  We know it will take time to rebuild  to that status so if you enjoy reviews of just about anything please give it a visit and add your support, you will find that these reviews are not commercial but pure honest opinions of their subject matter and written by ordinary people totally committed to giving their views and opinions. So please visit http://www.fanglewurzle.com/ and add your support thank you.
That's all for my promo and back to Christmas and my latest recipe I have been doing this recipe for some years now and it is great for all those gatherings over the festive period and can be made in advance and stored in a air tight container I'm not really sure for how long because they never last that long before they are eaten so I suggest make a test batch then when you make the main batch double the amount you originally set out to make, because they won't go to waste and I'am sure you will not have to store them for long and as for the Gluhwien that wont last long either on a cold winters night.

For the pastry
280g plain flour
25g ground almonds
175g butter
85g golden caster sugar
Zest of 1 lemon
1 egg yolk
3 tbsp whole milk
For the mincemeat
100g sultanas
100g raisins
100g currants
100g semi-dried apricots
50g cacao, finely grated
3 apples, such as russet or cox, peeled and grated
1 tbsp each light brown and dark brown muscovado sugar
1 tsp ground cinnamon grated nutmeg and mixed spice
1/4 tsp grated nutmeg
1/4-1/2 tsp ground mixed spice
Zest and juice of 2 lemons or oranges
5 tbsp rum or Calvados or Grand Marnier or cognac
2 tbsp olive oil
Icing sugar, to finish


Instructions
1. Prepare the pastry by putting the flour and almonds into the bowl of a food processor. Add the butter and pulse until it looks like very fine breadcrumbs.

2. Sprinkle in the sugar and add the lemon zest, egg yolk and milk and pulse until the mixture starts to clump together. Tip the mixture onto a board and gently squeeze the pastry until it comes together into a ball - add water if it feels dry. Wrap the pastry in cling film and chill for 30 minutes.

3. Heat oven to 190°C. Roll the pastry on a lightly floured surface to the thickness of few millimetres. Using a 7cm fluted cutter, cut out 24 discs and line 2 x 12 hole bun tin with them. Use a 6cm fluted cutter to cut 24 discs for the lids.

4. Make the mincemeat by putting the sultanas, raisons, currants and apricots in a food processor. Blitz until evenly chopped. Stir in the remaining ingredients.

5. Spoon 2 tsp of mincemeat into each tart, dampen the edge of the pastry bottom with water and sit a smaller pastry disc on top. Bake for 12-15 minutes until golden brown and cool on a wire rack. Finish with a dusting of icing sugar.

The important part Gluhwien

Ingredients

100ml (3½fl oz) golden caster sugar

300ml (½ pint) water

half lemon, sliced

10 whole cloves

2 star annisse 

4 small cinnamon sticks

1 bottle full-bodied red wine

1 orange, sliced for garnish

Macs tip

Adjust the spices to your own personal taste add more or less of one or the other.This all so works with the Gluhwien.please remember Never drink and drive Gluhwien is alcohol around about 14% proof .

Chocolate facts

Antioxidant-rich diets have been linked to a lowered risk of heart attacks, stroke, cardiovascular disease, cancer, high blood pressure, cholesterol problems, arthritis, asthma, Alzheimer's and more. So it stands to reason that if chocolate is chock full of antioxidants, it's actually good for you.

Chocolate Brownie Pudding

This really is a wonderful dish you could say it is magical during baking it separates leaving you with a brownie topping and a rich silky chocolate pudding underneath, but don't forget to serve hot before all the pudding is absorbed by the brownie topping.

2 teaspoons instant-coffee powder or granules
1 cup all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup unsweetened cocoa
1/2 cup milk
4 tablespoons margarine or butter (1/2 stick), melted
1 teaspoon vanilla extract
1/2 cup packed light brown sugar
vanilla ice cream (optional)"
For full instructions click here

Brownie Pudding

Please submit all quick and easy chocolate recipes to macsmeals.