Posts tagged ‘peanut butter’

July 12, 2011

“They’re Not Really Frogs, Are They?”

Happy Potter Week Tuesday!   It seems today is the perfect time to share Pumpercake’s 3rd HP-inspired recipe, as we’re only three days away from the big movie premier!

A recipe for Chocolate Frogs and Peppermint Toads was an easy and obvious choice to include in Pumpercake’s Potter Week festivities.  Whether it be on the Hogwarts Express or in the common room after a trip back from Honeydukes (a sweets and candy shop in Hogsmeade, the wizarding village), Harry and his friends can constantly be found snacking on the reptile-shaped confections or trading their Chocolate Frog Collector’s Cards.

The recipes I’ve included can be used for Frogs and Toads by use of appropriate candy-mold trays, but the recipes can also be applied to any other chocolate-coated shaped candy.  Unlike the Chocolate Frogs served on the Hogwar’s Express food trolly, my Chocolate Frogs are bursting with delicious fillings, like coconut-marshmallow cream and salted peanut butter filling.  Also unlike the Chocolate Frogs on the Hogwart’s Express food trolly, mine don’t magically leap out of their packages or “hop realistically in the stomach.”

Chocolate Frogs & Peppermint Toads

Inspired by: Honeydukes’
“Chocolate Frogs” &
“Peppermint Toads”
-Hogsmead Village

“What are these?” Harry asked Ron, holding up a pack of Chocolate Frogs.  “They’re not really frogs, are they?” He was starting to feel that nothing would surprise him.”
–  Harry Potter and the Sorcerer’s Stone

Chocolate Frogs

12 ounces milk chocolate chips

12 ounces dark chocolate, chopped

1 batch salted peanut butter filling
(recipe below)

1 batch coconut-mallow filling
(recipe below)

chocolate frog candy molds

–recipe yield: about 24 chocolate frogs,
12 of both filling/chocolate combinations

Prepare a double boiler fitted with a medium glass bowl containing the milk chocolate chips.  Over low heat, melt the milk chocolate and remove it from the heat.  Spoon a small amount into each individual frog mold, adding just enough chocolate so that it covers the very bottom of each mold.  Using a small paintbrush, spread the chocolate up to thinly coat all sides of each frog, creating a little hollow bowl-like bed for the filling to fit in.  Place mold tray into the refrigerator to chill for 3-5 minutes, or until chocolate has set.

After chocolate has set, drop about ¾ teaspoon of peanut butter filling into the center of each frog.  Spread the filling slightly so that it is not level with the top surface of the mold tray, leaving room for the top layer of chocolate.  Spoon more melted chocolate into each frog mold, right on top of the filling.   Fill each frog until the chocolate is just level with the top surface of the tray.  Refrigerate or freeze 8-10 minutes, or until completely set and hardened, before removing frogs from the tray.

For coconut-filled chocolate frogs, follow the same directions as above, replacing the milk chocolate with dark and the peanut butter filling with coconut-mallow filling.

Peppermint Toads

12 ounces white chocolate, chopped

1-2 drops pure peppermint extract

1 batch white peppermint filling (recipe below)

chocolate toad candy molds

–recipe yield: about 24 peppermint toads (as my candy molds were very shallow)

Prepare a double boiler fitted with a medium glass bowl containing the white chocolate.  Over low heat, melt the chocolate and remove it from the heat.  Stir in 1-2 small drops of peppermint extract.  Spoon a very small amount into each individual toad mold, adding just enough chocolate so that it covers the very bottom of each toad.  Using a small paintbrush, spread the chocolate up to thinly coat all sides of each toad, creating a little hollow bowl-like bed for the filling to fit in.  Place mold tray into the refrigerator to chill for 3-5 minutes, or until chocolate has set.

After chocolate has set, spoon in about ¼-½ teaspoon of white peppermint filling into the center of each frog.  Spread the filling slightly, just so it is not level with the top surface of the mold tray, leaving room for the top layer of chocolate.  Spoon more melted chocolate into each toad mold, right on top of the filling.   Fill each toad until the chocolate is just level with the top surface of the tray.  Refrigerate or freeze 8-10 minutes, or until completely set and hardened, before removing toads from the tray.

Candy Fillings

Salted Peanut Butter Filling

½ cup smooth peanut butter

2 tablespoons unsalted butter

½ teaspoon vanilla extract

½ teaspoon table salt

½ cup confectioner’s sugar

2 tablespoons heavy whipping cream

–makes enough for 12 candies, plus extra

In a medium bowl, cream together peanut butter and  butter until fluffy, about 2 minutes.  Beat in vanilla and salt.  Gradually add confectioner’s sugar and continue to beat.  When the sugar has been combined, drizzle in heavy cream and whip until fluffy, being careful not to over-whip.

Coconut-Mallow Filling

¾ cup marshmallow fluff (my fluff recipe can be found here)

1½ cups sweetened flaked coconut

¼ teaspoon coconut extract or coconut oil

–makes enough for 12 candies, plus extra

Gently combine all ingredients, folding until flaked coconut has been distributed throughout mixture.

White Peppermint Filling

¾ cup marshmallow fluff (my fluff recipe can be found here)

1-2 drops pure peppermint extract

–makes enough for 24 candies, plus extra

Add into the fluff one small drop of peppermint extract and fold to incorporate.  If desired, another drop or so can be added and combined into the filling.

Advertisements
June 2, 2011

Macaron Mess, Part III: Practice Makes Perfect

I’ve been going a bit overboard with macaron practice and production lately.  The delicate cookie that I once loathed has recently become my favorite kitchen experiment and my favorite gift to give away.  I’m constantly thinking and talking about them, and I may have even had a few dreams revolving solely around the macaron and its endless flavor combination possibilities.  It became clear to me that it was time to re-visit the chocolate-peanut butter macaron recipe from my very first attempt (emphasis on the word “attempt”) about a month ago.  Regardless of the fact that I’ve been a mac-making machine lately, making chocolate macaron shells still brought about a whole new challenge for me.  The addition of cocoa powder into the batter scared the living daylights out of me.  And as David Lebovitz suggests cutting back on almond flour while Tartelette suggests cutting back on powdered sugar when attempting chocolate macarons, I was torn and confused.  What’s the difference between unsweetened cocoa powder and Dutch-process unsweetened cocoa anyway?

Luckily, my chocolate shells turned out very nicely due to David’s recipe (although that doesn’t mean that Tartelette’s wouldn’t have turned out just as well!).  I went with my original inspiration and filled the shells with a salted-peanut butter buttercream, mimicking my sister-in-law’s peanut butter buckeyes.  I kept my promise to my sister-in-law and my brother and made sure that they got to taste these less-fragile, correctly made cookies.

In other (much more exciting) news, Evan’s great friends, Sam and Megan, were married at a gorgeous black tie ceremony in Detroit this past weekend.  Evan selected some really nice wedding gifts to be shipped to their home, but I also decided to bake them something nice and have it waiting for them in their suite after the reception.  I wanted to make them something really special and pretty… something personalized just for them on their special day.  I didn’t even find out until after I’d given them the cookies that Megan just so happens to be allergic to gluten.  Thank goodness I’d ended up making these… one of the few fancy and gluten-free treats that I’ve come to grow so fond of whipping up!

As purple was one of the theme colors of their wedding decor, I chose to make Megan and Sam some violet shells with a blackberry buttercream filling.  I hand-painted some of the macs with tiny designs and flourishes, including one with their initials.  I saw the beautiful couple two days after the wedding and found out how much they enjoyed the cookies.  Congratulations, newlyweds!

Salted Chocolate Peanut Butter Macarons

Inspired by: Chocolate-Peanut Butter Buckeyes

Chocolate Macaron Shells

Adapted from David Lebovitz’s “French Chocolate Macarons”

1 cup confectioners sugar

½ cup almond flour

3 tablespoons unsweetened Dutch-process cocoa powder

¼ cup superfine sugar

2 egg whites, aged & room temperature*

small pinch of cream of tartar

-recipe yield: about 17 filled macarons

Substituting the vanilla ingredients for the chocolate ingredients and proportions above, follow the French Macaron Shell directions portion of the recipe (as well as the extra tips listed just before the recipe).  The cocoa should be added into the food processor and ground along with the confectioners sugar and almond flour.  Baking time may need to be increased by an extra minute or so.

Salted Peanut Butter Buttercream

½ cup smooth peanut butter           ½ teaspoon table salt

2 tablespoons unsalted butter        ½ cup confectioner’s sugar

½ teaspoon vanilla extract              2 tablespoon heavy whipping cream

In a medium bowl, cream together peanut butter and  butter until fluffy, about 2 minutes.  Beat in vanilla and salt.  Gradually add confectioner’s sugar and continue to beat.  When the sugar has been combined, drizzle in heavy cream and whip until fluffy, being careful not to over-whip.

-Optional:

Once macaron shells have baked and cookies have assembled and sandwiched with buttercream, prepare a small batch of simple syrup (equal parts sugar and water brought to a boil over the stove, reduced to a syrup and cooled) to brush over top of the shells.  Sprinkle a little kosher or flaked sea salt over top of the syrup-brushed cookies for an extra salty bite.

Blackberry Wedding Macarons

Pretty Purple Macaron Shells

For purple (or any other color) macaron shells, follow the French Macaron Shell recipe (as well as the extra tips listed just before the recipe).  Desired amount of gel food coloring can be added to macaron batter just after dry ingredients are sifted in and just before starting to fold dry ingredients into the meringue.  A good way to do this is to squeeze the gel directly onto a clean spatula before using the same spatula to fold the batter.

Blackberry Buttercream

Adapted from sammyw‘s “Raspberry Buttercream Frosting”

½ cup unsalted butter, room temperature

¼ cup seedless blackberry preserves

2-3 cups confectioner’s sugar

1 tablespoon heavy whipping cream

In a medium bowl, whip butter until fluffy, about 2 minutes.  Add in blackberry preserves and beat until homogeneous.  Gradually beat in confectioner’s sugar until desired sweetness has been achieved.  Once sugar has been dissolved, drizzle in heavy cream and whip until fluffy.

-Optional

To make the designs, I diluted some more of the purple food coloring with a drop or so of water and used a fine paintbrush to apply a small amount of the thick purple liquid to the tops of the cookies in different designs.  Allow painted shells to dry completely before stacking, packaging, handling or serving.