Category Archives: Food Blog

Triple Chocolate Donuts

…..chocolate, chocolate and more chocolate.

Ok, what I mean here is , there’s dark cocoa powder in the batter, dark chocolate chips in the batter and dark chocolate frosting on top. I mean, seriously, right?

Since I have this donut pan I never ever buy donuts from the store anymore. In fact I would take on a bet to see who is quicker, me baking a few donuts or you getting them at the store. Anyone up for the challenge? No, this really is such an easy recipe and very fast. I’m talking 5 minutes mixing, 9 minutes baking. Done.

While they cool, I make the frosting which is also very easy . And as soon as they are cool enough, after about 15 minutes, we frost them, so yummy.

Makes 8 donuts

Ingredients;

1 C. All Purpose Flour
2 tbsp. Cacao Powder
1/3 C. sugar of choice
1 tsp. Baking Powder
1/4 tsp. Baking Soda
pinch of Salt
1 large egg at room temperature
1/2 C. buttermilk (or mix plain yoghurt and milk 50/50)
1 tsp. Vanilla Extract
2 tbsp. melted butter

Frosting;

3 oz. dark Chocolate, chopped
1 tbsp. Honey
1 tbsp. butter
1 – 2 tbsp. freshly brewed hot coffee (or hot water)

Method;

Pre heat oven to 375° F

Mix all the dry ingredients in one bowl and the wet ingredients in an other.

Mix the wet in to the dry. DO NOT over beat.

Spoon the batter into the cavities of the pan.

Place on rack in the middle of the oven and bake for 9 – 10 minutes.

In my oven it is exactly 9 minutes. But insert wooden skewer to test to be sure. Every oven is a bit different.

Transfer to a rack to cool.

Meanwhile make the frosting by melting the chocolate and butter in the microwave at 20 second intervals until melted, stirring in between. Add the hot coffee and honey, stir.

Let cool a little bit and frost the donuts.

Enjoy!

Myra XO

Not quite what you were looking for? How about Tartelettes aux Ganache

Holiday Cranberry and Pear Sauce with Star Anise.

11 Replies

I am so excited that the holiday season is coming up.
I like to have plenty of sauces and condiments on hand for not only the turkey, but for Pâtés, sandwiches and cheeses too.
Here’s my favorite sauce, the star anise gives it such a depth of flavour that I am sure you will love. It’s made in a jiffy and easily keeps over the holiday season. The preserving sugar I am using is one that only requires a short cooking time, so check which sugar is available to you and cook according to directions on the sugar package.
Makes 2 medium Jars.

INGREDIENTS:

12.5 oz bag of fresh Cranberries
2 medium pears
1/2 C. orange juice
2 Star Anise
1 Cinnamon Stick
12 oz. Preserving Sugar

METHOD:

In a pan, place the cranberries, the peeled, cored and chopped pears, the orange juice and the spices and sugar.
Leave to macerate for about two hours. Stirring occasionally.
Turn the heat on high and bring it to a boil, reduce heat but is must still bubble slightly. Cook for about 10-15 minutes.
Ladle into sterilized jars, seal and place them upside down on a clean kitchen towel for about an hour. Turn upright and cool completely. Label and store.

If you try this recipe let me know! Leave a comment below and don’t forget to snap a pic and tag it #thecookingspoon on instagram! You’ll make my day.

Raw Chocolate with Berries and Nuts

15 Replies

Making your own chocolate is probably one of the easiest thing to make in the whole wide world. And the good part is….it’s actually good for you. Obviously in moderation because fat is still fat no matter how healthy, but at least you don’t have to feel guilty when indulging. I have used maple syrup to sweeten it and coconut oil instead of cocoa butter. And I thought since the holiday season is coming up it might come in handy to have some healthier options on hand.

So here we go, pretty straight forward and you can add anything you like, nuts, seeds and dried fruits of choice.

Makes 1 large bar

Ingredients;

1 C. Organic Grade A Dark Maple Syrup
1 C. Organic Extra Virgin Coconut Oil, melted
1 C. Organic Cacao Powder, Raw plus 2 tbsp.
1/2 tsp. Organic Pure Vanilla Extract
Dried fruits and nuts

Method;

Melt the coconut oil by putting it in a glass bowl and placing in a hot water bath. Or melt it simply by leaving it at room temperature or near an oven or heater.

Add the cocoa powder , maple syrup and vanilla extract. Beat very well to combine.

Get a plastic container and lightly oil it, I use a Tupperware dish because it’s flexible and I can just flip out the chocolate when it has set.

So place the mixture in the Tupperware container and sprinkle with whatever nuts and berries you have chosen. Leaf in the fridge to set overnight or if you’re in a hurry put it in the freezer for about an hour.

When ready to serve or eat, flip out the chocolate and break into large pieces for serving.

You have to store this chocolate in the fridge because it will melt at room temperature.

Rustic Chicken meatball, Beans and Tomato Stew with Courgette

9 Replies

In the mood for a one-pot meal, that is not crazy heavy and won’t send you to sleep? Than this is the one for you.

It has all the comfort food characteristics, it’s cooked in one pot, it’s easy to eat, it has cheese in it….but it’s not so heavy like some of the stews and crock pot dinners you would expect now. And although I truly love all things fall and winter, sometimes you just want to lighten in up a bit. This great one-potter is quick and easy, and even faster if you can find good quality ground chicken.

You can also double the recipe and freeze half for an other day!

Serves 4

Ingredients Chicken balls,

1 lb Chicken breast

2 tbsp. Light Olive Oil

1/2 onion, peeled and roughly chopped

1 garlic clove, peeled and roughly chopped

1 tsp. Himalayan Salt

1 egg

1/4 C. fresh breadcrumbs

1/4 C. Parmesan cheese grated

2 tbsp. chopped parsley

1 tsp. dried Oregano

Ingredients Bean and Tomato sauce;

1 courgette, cut into cubes

1 can Chopped Tomatoes

1 can of Red Kidney Beans, drained

1 tbsp olive oil

1/2 onion, peeled and chopped fine

1 garlic clove, peeled and sliced

1 tbsp. Tomato Paste

1/2 – 1 tsp. salt

freshly ground pepper

2 tsp. (coconut) sugar

1 Bay Leaf

1 glass white wine

1 glass of water

1 small handful Basil leafs, some torn and some left whole

Method;

Cut the chicken into cubes. Place in a food processor and pulse a few times. Add the onion and garlic. Pulse again until it resembles mince, but not too fine.

Tip into a bowl and add the remaining ingredients. Shape into golf sized balls with slightly wet hands. Put them on a plate as you go.

Place a large pan on the hob and add a tablespoon of olive oil. When hot add the chicken balls and fry turning them so they brown all over. Add the courgette cubes, stir round. Turn heat to medium high and add the onion and garlic. Cook until it begins to turn golden brown and add the remaining ingredients except the Basil. Cover partially with a lid and turn the heat to low. Let simmer for about 15 to 20 minutes until the chicken balls are cooked thru. Just before serving add all the basil and sprinkle some on top.

Serve with french bread, cooked quinoa, pasta or rice.

TIP: Add two cups of chicken stock and serve it as soup with grated Parmesan cheese.