Tag Archives: marshmallow

Sunday Cook Off : Nutella Crispies and Mint Cornflake Treats

I have taken to asking for suggestions from my colleagues for new baking inspiration, this week they wanted rice crispy and cornflake treats. I remember making these as a six year old, so I wasn’t exactly enthused about making something so easy – I do love a challenge. But after some extensive googling I found this recipe on Pioneer Woman that completed half of my order. You can find details on the rice crispy treats here: Pioneer Woman

For the second half of the bake I decided to make it up as I went along, so forgive the somewhat sketchy measurements/instructions:

Chocolate Mint Cornflake Bar

125g butter
300g dark chocolate
3 tbsp golden syrup
1/2 a box of cornflakes (basically slowly add as many as desired)
100g white chocolate
1 tsp mint extract
A dash of milk (optional)

1. Put the butter, golden syrup and dark chocolate in saucepan, stirring frequently over a low heat.

2. Once it’s all melted, pour in the cornflakes and mix it all together.

3. Spread the mixture out evenly on a baking sheet.

4. Melt the white chocolate in a glass bowl over a saucepan of boiling water.

5. Add the mint extract, adding in the milk if required to get the right consistency for drizzling.

6. Drizzle generously over the cornflake mixture and refrigerate. I was in a rush so I put it into the freezer for half an hour.

7. Cut into squares and enjoy!

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Sunday Cook Off : Croissants = All of the Pay Off and None of the Work

This week I felt like experimenting with puff pastry, and luckily we live in a world where I don’t have to make the stuff from scratch. I chose to use chocolate (successful) and marshmallows (disappeared into a caramel goo) as my fillings, but I might try cinnamon or fruit next time.

Basically the (extremely easy) method is this:

1. Buy pre-rolled puff pastry

2. Make sure to take it out of the fridge 10-15 minutes before you want to use it, otherwise it’ll crack

3. Unroll pastry sheet

4. Cut the sheet into the desired amount of sections (depending on how big you want your treats to be), I would say 8-12 pieces is about right if you’re making mini things.

5. Place your filling, in my case 1 square of chocolate and/or a few mini marshmallows, in the centre of the pastry square or triangle and fold it together

6. Ensure that the edges are firmly pressed and facing down on the baking sheet

7. Brush egg white and sprinkle some caster sugar on all of the croissants

8. Bake at 180 for up to 10 minutes, depending on your oven. Mine is basically a nuclear reactor so it was done in 8. Once they’ve turned golden brown, they’re done.

9. Best to let it cool a bit before eating, I learnt the hard way via some molten chocolate filling. I also found that the chocolate went quite hard once the pastries had cooled, but they can easily be reheated in the microwave so all is well that ends well.

10. Enjoy!

 

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