Chocolate Chilli Mousse Cups

Good things come in small packages, right? You will completely fall in love with this dessert made with Gourmet Garden's Hot Chilli paste. Paired with a smooth, velvety chocolate mousse, the chilli infused oil gives a warm kick at the back of your throat, making a delicious end to the meal on a cold night. Who would have thought that chilli would be such a delightful addition to a dessert? I made them in small shot glasses, because this mousse is super decadent and rich. It has hints of orange that are savored just before the warm surprise of the chilli hits, and the deliciousness of chocolate delights the whole way through. In one word it's scrumptious. It certainly was the grand, albeit petite, finale to an evening of gourmet herb and spice taste testing. You could sink into a hole of gluttony with this recipe. Beware.

Course 5:

CHOCOLATE CHILLI MOUSSE CUPS (Adapted from Taste.com)

300g good quality dark chocolate
3 eggs, separated
1/2 cup mild cooking oil
2 tsp. Gourmet Garden hot chilli paste
2 tsp. orange essence or 1 tbsp. Cointreau

Place oil and chilli paste in a small saucepan. Heat on low for 5 minutes and remove from flame. Set aside for a few hours to completely cool. When cooled, pour the infused oil through a strainer or sieve into another bowl. Using a teaspoon, mash the chilli that has been retained in the strainer so that some small fragments pass into the oil. Discard the rest of the chilli.

Melt the chocolate gently in a microwave proof bowl, checking and stirring regularly to ensure it does not burn.
Set aside to cool slightly. In a clean, dry bowl, beat the egg whites until firm peaks form. Add the yolks, one at a time, beating well after each addition until well incorporated. Gradually add the melted chocolate to the egg mixture, beating well until smooth. Add the oil gradually while beating, and lastly, incorporate the orange flavouring.
Place mixture in a piping bag and pipe into 12 small tumblers (I used disposable shot glasses) Serve chilled, decorated with chocolate curls.

Makes 12 shot glasses of mousse

Wish me luck! Judging is taking place on the 22nd of May 2012. Cross your fingers and toes for me!

Giant Sugared Rose Petal Cake

When I think of all the things that got me interested in cooking, the first thing I think of is my mum. She claims to be a "basic" cook and doesn't think too much of her own meals, but she doesn't know her own worth or skill when it comes to the kitchen. She may not have had all the time in the world for fancy flourishes and trying new things constantly, but she is consistently great at what she does. And she was brave, letting a seven year old loose in the kitchen to cook from her head with all the ingredients she could wish for. Yes, that little child was me. I remember being so proud when my first creation came out of the oven. It was a spongy sort of cake compiled of lots of eggs and coloured sprinkles, baked in a slice pan. I believe it tasted solely of egg, and was probably sneaked into the bin after a few attempts to enjoy it, but I would never have known. It must have created an interest in me.
So here's one for the wonderful Mums in my life, for Mother's Day. I have been blessed with two: My mum Sue, and my mother in law Geraldine. (Now how many people can say they have a great mother in law?) They're the best mums a girl could have.

 I cheated a little with the cake making as I knew I wouldn't have the time to whip one up from scratch and decorate. So I used a packet butter cake recipe, coloured soft pink. I made it in a oven proof bowl to get a more domed shape, but the original cake was made in a regular spring-form cake tin, and looked pretty much the same. I liked the dome effect though, so if you have an oven proof bowl, try it! The measurements of this bowl were 10cm high, 18cm wide across the top lip. The finished cake is on a 25cm round cake stand.
It honestly took me about 4-5 hours to complete this cake with frequent interruptions in between. Make sure you have a child free morning or afternoon when you attempt it. Also, just a note about feeling discouraged. The cake doesn't look like a rose until the very end, so keep working on those rows and rows of petals. The final touches are so exciting and satisfying!
What does it taste like? Heaven. Imagine subtle hints of Turkish delight in every sugar coated, crunchy bite. Imagine rose water. They're surprisingly delicious, and the sugared petals also make pretty additions to cupcakes and other desserts, placed individually as decoration. Roses are edible of course, but be sure that your roses have not been sprayed with pesticides. Home grown roses are the best to use if you are unsure.

A special thanks to my husband, who brought me home roses and saw me tear the heads off and dismantle them with great gusto. You're a true gem.

GIANT SUGAR ROSE PETAL CAKE

1 bunch of pink roses (about 10 heads)

1 egg white

2 cups caster sugar

1 butter cake packet mix

1 tsp. pink food colouring

2 cups icing sugar

1/8-1/4 cup milk

1 tbsp butter or margarine, softened

Preheat your oven a advised on the cake box. Grease and line your cake tin (20x20cm) or oven proof bowl. Make the cake batter as directed in your recipe, or on the cake packet instructions. Add the pink dye to the batter and lightly swirl through.Scoop batter into the prepared tin.

Cook as directed. Cool on a wire rack before commencing the decorating.

Place the egg white in a small bowl and lightly whisk to break up the albumen.

Place the caster sugar in a shallow dish. Line several trays with paper toweling.

Very gently remove the stems from your roses, so that you have just the heads. You can either take the rose petals off individually or pierce the very bottom of the rose with your nail where it joins to the receptacle, removing all the petals at once. Discard any blemished, broken or bruised petals. The more open the rose, the better, as the further in towards the centre of the rose, the more curled and small the petals become.

With a pastry brush, smooth egg white over the whole petal, then coat in caster sugar. Lay the sugared petal on the paper toweling and repeat with the remaining rose petals. Any petals which are too curled at the edges, lay flat on their faces so that the curved edges are pushed flatter. A little curve is nice and gives definition, but too much can ruin the way the petals sit together on the cake. Leave all the petals to dry. (Depending upon weather conditions such as humidity etc, petals may vary in drying time. I set my trays on the stove with a little heat in the oven and they dried within the hour.)

Place the icing sugar in a medium bowl with the butter or margarine. Add enough milk to get a good icing consistency (the consistency of lightly whipped cream). Smooth carefully over the cake, creating as smooth a surface as possible.

Working from the bottom edge upwards, begin to place the petals on the cake, slightly overlapping each petal with the one besides it. Keep working your way around and around the cake in this manner. As you get towards the top of the cake, the petals will naturally start to stand upright and begin to form the shape of the middle. Work your way into the centre, continuing the previously mentioned overlapping. Place a single, more curled sugared rose petal in the centre to finish off the cake.

Gourmet Garden Cook Off

I have an exciting little spot of news for the blog this week. I have been registered for my first blog off/cook off ever! Mind you, this is out of my comfort zone, which makes the whole experience a lot more exciting for me. Not only have I never done anything like this, you know I'm a sweets cook, and the competition is through Gourmet Garden herbs! So there will be a few more savory posts coming up in the month of May. It's been a big month here on Lick the Spoon, and I want to thank all the darling viewers that have dropped by for a drool. We have had a record number of visitors this month and its not even half way through. Also a big welcome to the new official followers. I will love you forever. Cross my heart and hope to die.
So a very exciting little box came by courier yesterday.

I wasn't the only one who was excited to see what was in the box...

YUM!!

Voila!
Are you as excited as I am? Hot Chilli, Thai seasoning, Chunky Garlic, Basil, Thyme and Coriander. My brain is pulsating with delicious ideas. So all you savory suckers, keep popping back, because I have to use them and blog about them before the end of May! I will keep you very updated on any news regarding this little project. Wish me luck! I am going to need it!

Strawberry Oreo Kulter Hund Chunks

It literally translates to "Cold Dog", but that conjures up images of jellied, chunky canned pet food to me. Have you ever wondered how dogs and cats could like eating that stuff?
Well, if eating this German Kulter Hund makes me a dog, so be it, and if it makes me a cold dog, well...maybe I am?
This German favourite is usually made with plain baby biscuits. The plain, rectangular milk biscuits that would be given to babies in the first year or two of life are the ones I'm talking about. The ones that are always the last to go from the family selection pack of biscuits.
So here's a wonderful way to use up those more plain biscuits that can accumulate in the bottom of the tin. I've used strawberry oreos for this recipe to add extra decadence. Who knew oreos have been around for 100 years? I only heard of them about two years ago...I must have been living under a rock. I suppose they're not as common in Australia as they are in America, but I decided to give them a go. After all, just about every cooking blog has something oreo. They must be good!
Truth is...they're delicious. Chocolate ripple biscuits are still my favourite all time biscuit for recipe additions though. Both biscuits have been known to make fabulous pie crusts and fillings for various desserts.
Now just a quick note about these Oreo Kulter Hund Chunks. They're so easy to put together that a child could do it, and there's no cooking involved (just the chocolate melting which can be done in the microwave). They can be a bit messy to make, especially as I made this lot in a 20x20cm bundt tin, but it's so worth it when it's set, and you cut off those lumps of chocolatey-oreoey goodness. It can be a little crumbly between cuts, so grab a zip lock bag and sweep up the crumbly bits...it's fantastic over ice cream! So...even for those of you who don't bake, there's no excuse not to whip this up for your mum on Mother's Day! It's child's play.

STRAWBERRY OREO KULTER HUND CHUNKS

450g good quality compound chocolate (I used Nestle)
250g strawberry flavoured oreo biscuits

Grease and line a pan of your choice. (I used a 20x20cm bundt tin, but a loaf pan is fine as well). Melt half the chocolate very gently in a microwave proof bowl, stopping at 30 second intervals until the chocolate is almost melted and can be stirred smooth. pour a layer of chocolate into the pan to cover the bottom. Cover the chocolate in a layer of oreos. Smooth on more melted chocolate over the oreos. Melt the remaining chocolate.
Layer again with oreos, and repeat with the remaining oreos and chocolate, finishing off in a layer of chocolate. Refrigerate to set, before cutting into rough chunks.

Wrap in cellopane and tie with a ribbon for a budget friendly and delicious Mother's Day gift!

Red Velvet Cheesecake Brownies

Red velvet cake has often piqued my curiosity. What could it possibly taste like? There's never enough cocoa powder in the recipe to make it taste like chocolate, and never enough vanilla to make it taste like vanilla...so does it taste like vanilla and a little milk chocolate?
You have to personally experience it to really know. Unlike the intense colour, the flavour is delicate and is only enhanced by the texture and by what accompanies it, and that brings on a real deep sigh of satisfaction. Cream cheese does it for me. The combination is a match made in heaven, and could send you to hell (for gluttony). You often see these two teamed up as cake and cream cheese icing. How about a slab of red velvet cheesecake brownie?
Personally the whole red velvet flavour on its lonesome doesn't faze me, but I appreciate it for its visual beauty and wow-factor. I'd prefer it to taste a little more chocolatey. So if your tastes match mine, you can always add more cocoa powder than stated in the recipe, and a little less flour to balance the addition.

RED VELVET CHEESECAKE BROWNIES (Lightly adapted from Freutcake)

1/2 cup butter, melted (roughly 8 tbsp)
1 cup sugar
1 tsp vanilla essence
1/4 cup cocoa powder
pinch salt
1 tbsp red food colouring (I used Queen brand in Pillar Box Red)
1 tsp. apple cider vinegar
2 eggs
3/4 cup plain flour

For the cheesecake topping:
125g cream cheese, room temperature
1/4 cup sugar
1 egg
1/2 tsp vanilla essence

 Preheat the oven at 180C. Grease and line a 20x20cm dish.
To make the brownie layer, place melted butter in a bowl with sugar, vanilla essence and cocoa powder and salt. Stir thoroughly to combine; add the food colouring and vinegar and stir again to incorporate. Whisk in the eggs. Gently fold in the flour.
Pour the mixture into the prepared dish, reserving 1/4 of a cup of this batter for the swirling effect.
In a small bowl, combine cream cheese, sugar, egg and vanilla to make the topping. Smooth this cream cheese mixture over the top of the brownie batter. Randomly drop teaspoons of the reserved brownie batter on top of the cream cheese layer. Using the end of a knife, or a skewer, pull the red through the white layer to create a swirl effect. Place in the oven for approximately 30 minutes. Let the cooked brownie cool in the pan before removing to complete the cooling process on a rack before cutting into squares.

Chocolate Dipped Strawberry Cheesecake Cups

When ever I see something miniature it does something to my insides. Seeing tiny baby shoes probably is one of the biggest weaknesses that makes me most gooey inside, and following those wee little accessories, mini cupcakes and delightfully delicious little morsels. Maybe it's because they're so devious and deceiving, making you think you could just pop a whole dozen of them into your mouth over a few minutes without any affect on your waistline. After all, they're just babies! They really couldn't be that fattening. Even five or six of them.
Actually, these little strawberry cheesecake chocolate cups caught my eye and made me smile because they couldn't be all that bad for you. Cream cheese, lemon, strawberry and a little dob of chocolate sprinkled with biscuit crumbs--you can't really go wrong here!They're the perfect petit four for any get together.
 Sadly due to the season, strawberries have been scarce and expensive, but I just had to make them despite all obstacles! Mind you, I ended up having to throw most of the berries out due to sogginess. I highly suggest making these in strawberry season when the berries are plump, firm and full of favour. It's well worth it, and they look super cute and are great little disassembled desserts for any party.

CHOCOLATE DIPPED STRAWBERRY CHEESECAKE CUPS (Adapted from Zestuous)

100g cream cheese, room temperature
1/4 cup lemon juice
2 tsp lemon rind, grated finely
1-2 tbsp caster sugar
12 strawberries
80-100g compound chocolate
1 crushed biscuit (we used a scotch finger)

Combine the cream cheese, lemon zest and sugar. Add enough lemon juice until you reach a smooth and pipe-able consistency. Hull the strawberries, digging deep into the berry to make a sizeable well for the cream cheese mixture.Cut off the very bottoms of the strawberries so that they have a flat end with which to stand. Dry the bottoms of any juices (otherwise the chocolate will not stick). Melt the chocolate in the microwave 20 seconds at a time, stirring between intervals to ensure even melting, until a smooth consistency is reached. Dip the flat end of each berry in chocolate, and place on parchment paper to set.
White the chocolate is setting, fit a piping bag with a small star nozzle and fill with the cream cheese mixture. Pipe the mixture into each strawberry. Top with crushed biscuit. Serve immediately or refrigerate until ready to serve.

NOTES: If you refrigerate the berries after completing them, some of the red from the strawberries may leak into the cream cheese and discolour it.

5 Minute Strawberry Cream Sponge Cake

Are you a time-poor or super distracted cook? I often find myself with the intense desire to cook and create something beautiful, but can't find the hours to spend baking and decorating as I would like. Interruptions in the kitchen don't suit at the best of times, and often I have found myself called away to rescue the baby from our frisky cat Poe, or to change a stinky nappy, or to make an unscheduled feed for a baby who has hit her head and needs comforting.
These are major cooking-mojo killers, for often you return to the kitchen to find the bottom of something overcooked, the custard lumpy, or a pot over boiling on the stove.
A failed attempt to create something awesome is enough to kill off my cooking passion for weeks. It's ridiculous, I know. But more than anything, I hate failing.
You don't have to worry about failing with this delicious sponge cake though. I've made it several times now and I'm almost at the conclusion that it's fail proof and idiot proof. There's really nothing to it skill wise and it's quick and fabulous, and looks particularly impressive with the use of a stencil or doily to help decorate the surface in icing sugar powder. That is also something that takes no skill what so ever, but looks super pretty and detailed without the effort. No longer fear thy sponge! You can assemble it in as little as 5 minutes. In fact, the thing that took me longest concerning this recipe was lining the cake tins. So here's one for time poor cooks or those who cant seem to get 10 minutes straight in the kitchen. It's the perfect recipe to whip up when guests are about to pop over and you find the cupboards bare. So little effort, so little time, and such a winner all around.

5 MINUTE STRAWBERRY CREAM SPONGE CAKE (adapted from Better Homes and Gardens, April 2010)

1 cup self raising flour
1 tsp cornflour
1 cup caster sugar
3 tbsp milk
2 tbsp melted butter
3x 60g eggs
finely grated zest of 1/2 lemon
1 tsp. baking powder
1/3 cup strawberry jam for filling
1/2 cup whipped cream, for filling
1/4 cup icing sugar to decorate

Preheat the oven to 190C.
Grease and line two 20cm cake pans with butter and baking paper. Sift the flour and cornflour into a large bowl, then add sugar, milk, butter, eggs and zest and beat with the electric mixer on high. Beat until light and fluffy, approximately 3 minutes. Fold the baking powder into this mixture.
Divide the mixture evenly between the two cake pans. Bake for 18-20 minutes until golden in colour and cooked through when tested with a skewer.
Leave to cool in pan for 5 minutes before removing to complete the cooling process on a wire rack.
Spread the top of one of the cakes with strawberry jam.Whip cream and spoon onto the top of the jam layer. Top this with the remaining sponge cake. Decorate with a sprinkling of icing powder, and serve.

NOTES: This sponge cake is best eaten on the day it is made, for maximum softness. I used a stencil on the top of the cake when decorating with icing sugar for the pictured effect. For other serving suggestions and pictures try our individual strawberry cream sponge cakes or our popular easy sponge cakes with fondant roses.

Sour Cream, Chives and Onion Dip

You're probably as astonished as I am. I don't know if it was Lenten fasting that did it to me, or the influx of sweet, sticky, melty goodness that engulfed me over Easter, but I've been a little more interested in savory things of late. Imagine my amazement to find something delicious enough to blog about that wasn't sweet and was made by my own hands. I never thought I had it in me.
Like lots of amazing things, this delicious dip was created by chance. My mind does not think in savory ways (my thoughts are not too unsavory, I hope), so anything invented by myself that isn't sweet, and tastes good, is surely a fluke.
It's very simple really, and utterly, ridiculously addictive. I stumbled upon it while creating my last Secret Recipe Club post, and, on licking that spoon, discovered that I had indeed invented another recipe at the same time. I almost had to make another batch, as I instantly whipped out the rice crackers and my son and I sat on the floor and dug in with glee. Between bites he sang out "Mumm mmum mmmum!" I take that as pretty high praise. "Yum" has become "Mum", oh that's how I like it!

SOUR CREAM, CHIVES AND ONION DIP

4-5 stalks fresh chives, chopped (2 tbsp)
1 cup thick sour cream
2 tsp french onion soup powder
1 tsp crushed garlic

Place the sour cream in a small bowl, and stir the garlic through. Finely chop the chives and add to the sour cream. Sprinkle the onion powder over the chives and stir to combine.
Refrigerate if not serving immediately. Enjoy with crackers.