snacks | May You Cook It!

I recently had occasion to make cupcakes and I thought this time I’d use some white chocolate frosting..I love chocolate in any way, shape or form and I like the taste of the chocolate frosting better than buttercream. Of course, the only appropriate topping would have to be more chocolate :-) This time in cookie form, hehe.

Cupcake
1 cup water
1 cup brown sugar
100g milk chocolate
125g softened butter
3 eggs
1/4 cup cocoa powder
1 1/2 cups self-raising flour
1/2 cup plain flour

Frosting
120 gms white chocolate melts.
1/4 hot water
2 cups icing sugar
100 gm butter
1 tsp vanilla extract
Chocolate cream cookies

Preheat oven to 160 degrees celscius and line muffin pans.
Combine the water and milk chocolate over low heat, stirring until the chocolate has melted. Set aside and cool to room temperature.
Beat together the sugar and butter until pale and creamy. Add the eggs one at a time, beating well after each addition.
Sift the flours and cocoa together. Gradually add into the sugar, butter and egg mixture, stirring until just combined.
Stir in the melted chocolate and spoon into the prepared muffin pans.
Bake for about 20 minutes or until the center bounces back when lightly tapped. Turn onto a wire rack to cool.
To make the frosting, combine the white chocolate and hot water. Stir until the chocolate is melted.
Sift the icing sugar into a large bowl. Add the butter and vanilla. Beat until smooth. Stir in the cooled white chocolate then place in the fridge until the frosting is firm enough to pipe.
Place the frosting in an icing bag and pipe onto the cupcakes using a star tip.
Cut some chocolate cream cookies in half and place on top of the frosted cupcakes.

Sweet cinnamon rolls are delicious served warm, soft and straight out of the oven. They’re great for breakfast or brunch, especially when served with a hot cup of coffee. However, like other brioche types of breads and sticky buns, these rolls are a little high on the butter and sugar content. For that reason, it’s best to have them as an occasional treat rather than a regular breakfast item. But if you’re like me and prefer to have these delicious rolls more often than occasionally, then I suggest that the best way to enjoy them is to eat them slowly….savor each morsel of the soft, warm bread and the sweet, chewy caramel filling…have one roll…then two ….if you really must, have three….. then get on the treadmill and run for your life.

Ingredients

Dough:
1/2 cup butter
1 teaspoon salt
3 eggs
5-6 cups self raising flour
2/3 cup milk
3/4 cup water
1 cup brown sugar
2 tablespoons instant yeast
2 teaspoon cinnamon

Filling:
1 cup brown sugar
3/4 cup butter
2 Tbs ground cinnamon
Ground peanuts

Glaze:
1 cup powdered sugar
3 Tbs warm water
Vanilla essence

Instructions

Combine the butter and sugar in a large bowl. Mix until light and fluffy. Gradually add in the eggs.
Place the milk and water in a large saucepan. Heat over a low setting until it reaches about 37 degrees celcius.
Combine the milk and water mixture with the batter. Add the cinnamon, yeast and salt. Mix the ingredients well.
Gradually add in the flour, beating well.
Turn the dough out onto a floured surface and knead for about 10-15 minutes until well blended.
Place the dough into a well-oiled bowl and set aside to rest for about 1-1.5 hours.
Turn the dough out onto a floured surface and roll out into a 14 x 20 inch rectangle.
Using your fingers, gently cover the dough’s surface with the butter.
Combine the brown sugar, ground peanuts and cinnamon for the filling. Sprinkle the filling over the buttered dough.
Carefully roll the dough then pinch the seams, sealing it well.
Liberally cover a large sheet tray with butter and sprinkle the bottom with brown sugar.
Cut the dough into about 16 pieces and place onto the sheet tray.
Cover the dough with cling wrap and allow it to rise for about 1.5 hours.
Place in a preheated 175 degree (celcius) oven and bake for about half an hour.
When the rolls have finished baking, remove from the oven and allow it to rest about 5 minutes.
Combine the powdered sugar, water and vanilla essence to make the glaze. Turn the rolls out onto a serving platter and top with the