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Blueberry Roasted Hazelnut Milk Popsicles

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Blueberry Roasted Hazelnut Milk Popsicles

Blueberry Roasted Hazelnut Milk PopsiclesI am having a serious, rekindled love affair with hazelnuts. That they pair so well with chocolate, could be the reason. Purely by accident (I poured the wrong milk into my smoothie), I discovered I adore them with blueberries, as well. Enter Blueberry Roasted Hazelnut Milk Popsicles!

Nut milks and butters are commonplace in our home, mainly because of the Dude's decade-long affliction, or shall we call it vegetarianism. His worse flare-ups throw him into a state of veganism and everything goes to ish. I kid, I kid! I admire his commitment and passion and he prepares some kick-ass meatless meals, so no complaints here. Plus, I partake in nut milks because I've enjoyed them even as a child. I'll have to share with you the peanut milk my grandmother made when we were little. YUMMO!

Blueberry Roasted Hazelnut Milk PopsiclesBut back to hazelnuts and blueberries and these dreamy, creamy, crunchy pops. They are so decadent, it's easy to forget they're only three main ingredients - hazelnut milk, blueberries and date syrup. Even better, the milk and syrup are homemade!

Date syrup is made by blending equal parts water and dates in a high-powered blender and BOOM! The tastiest, creamiest natural sweetener one could have. Here's a quick video how-to from my Instagram feed.

The hazelnut milk is just as easy and an absolute treat, not only in these pops, but in tea, coffee, cookies, ice cream and just straight up. All you need are hazelnuts and water and a high-powered blender. My next scheduled Sweet Tip post will delve into some delicious hazelnuttyness.

Blueberry Roasted Hazelnut Milk PopsiclesIn the meantime, feel free to give these Blueberry Roasted Hazelnut Milk Popsicles a try. If not with hazelnut milk, almond or coconut make delicious substitutes. For a super cream, thicker popsicle, add frozen banana, or plain Greek yogurt. Be sure to finish them off with some hazelnut pralines to add a little crunch.

Blueberry Hazelnut Milk Popsicles
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Blueberry Roasted Hazelnut Milk Popsicles

Blueberry Roasted Hazelnut Milk Popsicles are a blend of blueberries and homemade roasted hazelnut milk and date syrup.
Prep Time6 hours
Total Time6 hours
Course: Dessert
Servings: 7
Author: I Sugar Coat It

Ingredients

  • 2 cups frozen blueberries fresh works as well, but frozen makes it thicker/creamier
  • 1 cup hazelnut milk almond or coconut may be substituted
  • 1 tablespoon date syrup
  • ½ frozen banana or ¼ cup plain Greek yogurt may be added for creamier results.

Instructions

  • Place all ingredients in a blender and blend until smooth.
  • Pour into popsicle molds, add sticks and top with hazelnut praline.
  • Freeze for 6 hours, or overnight.
  • Place mold under warm running water to aid in the release of the popsicles.
  • Enjoy!

Notes

I used a small mold, which yielded seven popsicles.

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2 Ways To Keep Pastry Crust Crisp: Sweet Tip Tuesday

2 Ways To Keep Pastry Crust Crisp2 Ways To Keep Pastry Crust Crisp: Sweet Tip Tuesday.

For this instalment of Sweet Tip Tuesday, I am sharing two simple and delicious ways to keep your pastry game tight. How, you ask? With a little chocolate and cocoa butter love!

You may remember at least one of these tips from my Pate Sucree post a couple years ago. I recently shared it again on my Instagram feed and received a few inquiries, which prompted this post. So here we go, short and sweet! 😉

2 Ways To Keep Pastry Crust Crisp2 Ways To Keep Pastry Crust Crisp:

Everything is better with chocolate and as I have said many times before, chocolate is EVERYTHANG! So, when I learned this little trick in Baking Arts, one of my very first culinary courses a few years ago, it stuck. One, because it's such a simple step and two, well...it's CHOCOLATE!!

Simply temper some dark chocolate and use a pastry brush to paint a thin layer onto the sides and bottom of the freshly baked crust, while still warm. Once the thin layer of chocolate sets, it creates a tasty barrier that helps to keep the crust from getting soggy when it is filled with pastry cream, mousse or another filling of your choice. Chocolatey. Crunchy. WIN-WIN.

The amount of chocolate needed will depend on what/how much you are making. For these twelve pâte sucrée shells, I tempered about 50g of dark chocolate. You only need a thin layer, so a little goes a long way and any leftover chocolate can be used to drizzle onto the finished dessert, or simply licked from the bowl. Nothing goes to waste.

2 Ways To Keep Pastry Crust CrispThe Cocoa Butter Trick:

Last year, I became heavily involved in the art of chocolate making and came across Mycryo on one of my chocolate supplies shopping sprees for class. It is 100% pure cocoa butter in powdered form and is amazingly versatile. It is made by Callebaut through a natural process of freezing the cocoa butter at very low temperature (cryogenisation). I was so fascinated, I added it to my purchase.

Most of what I'd read, or had seen about it was related to savoury dishes and man is it ever good in that application. It imparts a natural taste and delicate crisp texture and doesn't burn while frying. I love using it to sauté mushrooms and for grilling fish and I also use it in my chocolate making in a number of ways - crystallizing, colouring, etc - some of which I'll share with you in future posts.

All the while I was using it on my savoury dishes, it had not occurred to me to use it in the same way I use the chocolate above. I mentioned the product to the chef after class one day and she agreed that it would definitely work. AWESOME!

I simply sift a little onto still warm, freshly baked crusts and it forms a thin barrier as it sets. Once set, I add my filling and VOILA! It's perfect for lighter coloured crusts, where you want a uniformed appearance. Although, I sometimes use the dark chocolate technique on lighter crusts - I like the colour contrast in the cut pieces.

2 Ways To Keep Pastry Crust CrispIf you're anything like me and consider a soggy crust to be a culinary sin, you'll want to give one of these techniques a try with your next crust. You most likely have chocolate on hand, so it would be the most convenient of the two to try. Here's a link to the Mycryo Cocoa Butter , if you would like to perhaps give that a try. If not for this purpose, I highly recommend it for your savoury dishes (click to read more about Mycryo).

There you have it, 2 Ways to Keep Pastry Crust Crisp: Sweet Tip Tuesday! Whichever you choose, I'd love to hear how it works out for you. You can hashtag #isugarcoatit on Instagram and I'll share on my feed.

What are some of your tricks and tips for preventing soggy crusts?

All About That Crisp (bout that crisp):

Pate Sucree

Mini Maple Pumpkin Pies

Onion Gorgonzola Tart

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Spiralized Grilled Zucchini And Carrot Noodles

Spiralized Grilled Zucchini and Carrot NoodlesSummer is short here in the great white north, so every warm, sweltering minute spent in the outdoors counts. This Spiralized Grilled Zucchini and Carrot Noodles dish, tossed on coconut aminos, cooks up in less than fifteen minutes easily on the grill.

My blog is by no means a trend-chaser, but every once in a while, I come across something that grabs my attention and next thing you know, I'm inspiralized (we'll pretend that's a word).

Last year when I was hired to write a post for Produce Made Simple, featuring Zucchini Zoodles and a Spiralizer giveaway, I thought it would be neat to have one. I questioned how often I would likely use it and quickly abandoned that thought. Then the Dude brought one into our home this year and surprisingly, he/we have used it regularly, as you'll see on my Instagram feed.
Spiralized Grilled Zucchini and Carrot Noodles

This Spiralized Grilled Zucchini and Carrot Noodles dish has become a barbecue favourite. It takes about five minutes to prep, another five to grill and less than that to eat. All you need is a dish or pan suitable to use on your outdoor grill (I used a cast iron grill pan), lots of onions and garlic, a couple zucchinis and carrots and a touch of coconut aminos to toss.

The Dude introduced me to coconut aminos, which is a great 'nutrient-rich' substitute for traditional soy sauce. It's popular among those following paleo or primal diets and is made from the coconut nut tree sap. At first I thought it would impart a coconut flavour. As much as I love coconut flavour, I just couldn't imagine it with my sushi, among other things. You'll be pleased to know that it does not impart a coconut flavour and is perfect with sushi and really tasty in dressings, marinades, or anything to which you would normally add traditional soy sauce.
Spiralized Grilled Zucchini and Carrot Noodles

Once ready, these Spiralized Grilled Zucchini and Carrot Noodles were perfectly tender with a nice crunch and were the perfect side to the equally delicious charred lamb. A meal fit for any dad, wouldn't you say?

Products & Equipment Used: Coconut Aminos  Spiralizer

{This post contains Amazon Associate Affiliate links. Purchasing from these links will result in a small commission for I Sugar Coat It!}

Spiralized Grilled Zucchini and Carrot Noodles
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Spiralized Grilled Zucchini And Carrot Noodles

Spiralized Grilled Zucchini and Carrot Noodles. A quick, easy summer dish of vegetable noodles, garlic and onions tossed in coconut aminos and served with charred lamb.
Prep Time10 minutes
Cook Time5 minutes
Total Time15 minutes
Course: Main
Servings: 2
Author: I Sugar Coat It

Ingredients

  • 2 regular zucchinis
  • 2 regular carrots
  • 1 sweet onion
  • ½ head of garlic
  • 1 tablespoon ghee or vegetable broth
  • coconut aminos
  • black pepper to taste

Instructions

  • Throughly wash all vegetables. You may choose to peel, if not using organic produce.
  • Run the zucchini, carrots and onion through the spiralizer. A grater might also work for the zucchini and carrot, if not using a spiralizer.
  • Use a mortar and pestle to crush the garlic.
  • Heat a heavy-duty pan for a few seconds, then add the ghee or broth and heat. Add the onions and garlic and sautee.
  • Add the zucchini and carrots and shuffle the pan over the heat to prevent from sticking.
  • Drizzle with coconut aminos and toss before removing from heat.
  • Top with pepper to taste.

Notes

Best enjoyed immediately.

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Banana Hazelnut Espresso Ice Cream Pops

Banana Hazelnut Espresso Ice Cream PopsIf you like mini desserts or food on a stick, then you are going to LOVE these Mini Banana Hazelnut Espresso Ice Cream Pops! And you know what? They'll make the perfect post-BBQ, Father's Day treat!

From the time I first heard about the quick and easy, one-ingredient deliciousness that is banana ice cream, I pretty much shelved my KA ice cream maker attachment and started whipping up the stuff like my life depended on it. Why? Well, I do love me some bananas and um, let's see... it is the only ingredient required, it's no-churn and it's simply delicious all on its own. GENIUS! Right?? Bravo to the person who thought of this.

Banana Hazelnut Espresso Ice Cream PopsThe Dude was not only thrilled that the ice cream attachment was no longer occupying much sort after real estate in the freezer, but that it is dairy-free and he too could easily whip up a small batch on a whim. WIN-WIN! He does most of the grocery shopping and on every single trip he returns with enough bananas to keep a little village of monkeys fed. Cute AND annoying, but it means we always have frozen bananas on hand for a snack, or after-dinner treat.

I also love its versatility. Sometimes we add other frozen fruits (pineapple, berries, cherries), melted chocolate, cocoa, matcha tea, espresso, nuts etc. YUMMMMMMM!

Banana Hazelnut Espresso Ice Cream PopsYou need not look far on the interweb to find the recipe for banana ice cream, or some variation of it - probably why I hadn't blogged about it before. Yet, here I am doing just that all thanks to an ad for Magnum Ice Cream Bars. I drooled puddles and then I kept thinking about it for days. Normally I would just bite the bullet and get it, but lactose does a number on my system and with major surgery just a few days away, I don't want to risk it.

So, into the freezer I went to grab some of our never-ending supply of bananas to make my very own knock-offs. My one regret was making only four.

Banana Hazelnut Espresso Ice Cream PopsYou'll find that the banana ice cream softens quickly, so it's important to work quickly. I used the metal baking sheet that held the ice cream molds in the freezer, as my work surface to help slow melting. A little messy, but that's how I like my ice cream.

You can find the mold I used here .

Banana Hazelnut Espresso Ice Cream Popsicles
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Banana Hazelnut Espresso Ice Cream Pops

Easy banana ice cream flavoured with espresso and hazelnuts and dipped and sprinkled with chocolate on a stick.
Prep Time12 hours
Total Time12 hours
Course: Dessert
Servings: 4
Author: I Sugar Coat It

Ingredients

Ice Cream

  • 2 ripened bananas peeled, sliced and frozen
  • 1 teaspoon espresso powder
  • 1 tablespoon coconut cream makes the ice cream a little smoother/richer
  • ¼ cup hazelnuts roasted and coarsely chopped

Chocolate Shell

  • 1 cup milk chocolate I used Callebaut Milk Callets 33.6%
  • 1 tablespoon coconut oil

Garnish

  • melted chocolate for drizzling I used Valrhona Blond Dulcey 32%
  • chopped roasted hazelnuts

Instructions

Ice Cream

  • Thinly slice ripened bananas and place in the freezer overnight, or 3 hours at minimum.
  • Remove from the freezer and place in a good quality food processor or blender.
  • Pulse at first to break up the bananas, then allow to process or blend until smooth. How long will depend on your equipment. Mine was ready in about 6 minutes.
  • Once smooth, add the espresso and coconut cream and process for a few seconds until incorporated.
  • And the hazelnuts and pulse to distribute.
  • Use a spatula to transfer and press the ice cream into the molds.
  • Insert popsicle sticks, place molds on a small baking sheet and place in freezer for at least six hours. For these, overnight worked best.

Chocolate Shell

  • Place the chocolate callets in a microwave safe dish. I used a glass, which made it easier to dip the popsicles.
  • Melt chocolate in a microwave in 30-second intervals, stirring every 30 seconds. Once melted and smooth, add the coconut oil and stir until fully incorporated. Let cool slightly.
  • While cooling, melt the other chocolate for drizzling. It's a very small amount so you should not need more than 30 seconds.

Assembly

  • Remove the popsicles from the freeze and unmold. One at a time, quickly dip popsicles into the chocolate mixture and immediately place on a cold surface. I used the baking sheet on which they were frozen.
  • Use a spoon or spatula to drizzle the lighter chocolate onto the pops and garnish with any leftover hazelnuts before chocolate sets.
  • Return to the freezer until ready to serve.

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Hazelnut Feuilletine Chocolate Bars

Triple Chocolate Hazelnut Feuilletine BarsDecadent chocolate dessert without an oven? Why, yes indeed! These Hazelnut Feuilletine Chocolate Bars are contrasting layers of crunchy and velvelty and are a breeze to whip up.

I adore chocolate, but the base takes centre stage in these bars. It is a mixture of pailette feuilletine,  roasted hazelnuts, and chocolate. It's just...BEYOND! Top it off with more chocolate and then top that off with even more chocolate and you have the perfect excuse to EAT ALL THE CHOCOLATE! GUILT FREE! ALWAYS!

Triple Chocolate Hazelnut Feuilletine Bars

These simple to prepare treats are chock-full of some of my most loved ingredients:

  • Chocolate (x3): CHOCOLATE IS EVERYTHANG! The good, dark, bittersweet stuff.  I've learned a great deal concerning the theory and practical applications of chocolate through the culinary courses I took last year. The history, the science, types of trees and regions, production - the good, bad and ugly of it all and of course the tastings. Oh, the tastings! And there is so much more to learn.
  • Roasted Hazelnuts: Not only are they super delicious, they are rich in protein and unsaturated fats and contain thiamine and B-vitamins. Roasting the nuts helps to release their flavour and adds that extra crunch factor. Best results are obtained at 300ºF for 35 - 40 minutes. Bake on the a cookie sheet lined with parchment and use the middle rack of the oven. Oven temps vary, so test your oven and keep an eye on the nuts, while baking.
  • Coconut Butter: Also called coconut manna or creamed coconut, but not to be confused with coconut oil. It is made from one ingredient - you guessed it, shredded, unsweetened coconut meat - blended until a smooth consistency is reached. The finished product is a little gritty, but oh so delicious on toast, smoothies and in baked goods.
  • Coconut Cream: Not to be confused with cream of coconut (often used in Pina Colada). Coconut cream is the thick non-liquid part that separates from coconut milk when chilled. I love whipping it up with vanilla beans to top desserts like I did with my No-Bake Maple Berry vegan Cheesecake and Strawberry Shortcake Macarons . DOUBLE YUMMMM!
  • Paillete Feuilletine: These flakes are a dream and are more commonly found in classic French recipes. I have used them to finish my Chocolate and Peanut Butter Cake, Hazelnut Rochers and a few other applications I will share with you in future posts. I basically treat them like edible currency. Oh yeah, I'm that girl in da club, ummm... kitchen making it rain feuilletine.

Hazelnut Feuilletine Chocolate BarsNow of course you may substitute the coconut cream and butter for regular cream and butter as called for in the original recipe. I at first tried it that way and wanted to create a vegetarian version for the Dude to enjoy - and boy, did he!! If you don't have hazelnuts on hand, feel free to omit them. I added them for a little extra crunch and a more pronounced hazelnutty flavour, but the feuilletine on its own is superb.

OK, enough writing/talking. You really need to make yourself and everyone you know and love a batch of these Hazelnut Feuilletine Chocolate Bars. Still need a little convincing? Here's a little process video.

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Hazelnut Feuilletine Chocolate Bars
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Hazelnut Feuilletine Chocolate Bars

Hazelnut Feuilletine Chocolate Bars are a crunchy base of roasted hazelnuts, feuilletine and dark chocolate, topped with a delectable coconut cream ganache.
Prep Time10 minutes
Cook Time2 hours
Total Time2 hours 10 minutes
Course: Dessert
Servings: 20
Author: I Sugar Coat It

Ingredients

For the base:

  • 181 grams bittersweet chocolate melted
  • 250 grams gianduja chocolate or peanut butter, melted
  • 142 grams paillete feuilletine or rice cereal
  • 85 grams hazelnuts optional, roasted and coarsely chopped

For the filling:

  • 170 grams semisweet chocolate chopped
  • 57 grams bittersweet chocolate chopped
  • 236 grams coconut cream or heavy cream
  • 57 grams coconut butter or unsalted butter

For the topping:

  • 60 grams caramel or white chocolate melted

Instructions

Make the base:

  • Cut a sheet of parchment paper slightly wider than a 9 x 13 pan to allow for overhang. Line the pan with the parchment and secure the overhang with small bulldog clips. This will prevent the paper from moving when the pan is being filled. The overhang pieces will be used as handles to remove the finished slab.
  • In a large bowl, combine the melted bittersweet and giunduja chocolates. Stir using a hand whisk.
  • Fold in the feuilletine and roasted hazelnuts until evenly distributed.
  • Press the mixture evenly into the prepared pan and place in the refrigerator.

Make the filling:

  • Place the chopped chocolate in a bowl.
  • In a small saucepan over medium heat, bring the cream to a simmer. Remove from heat and immediately pour over the chocolate.
  • Shuffle the bowl gently so that the cream covers the chocolate. Allow to rest for 2-3 minutes (depending on the size of the chocolate) to allow the chocolate to soften and melt.
  • Add the butter and stir with a hand whisk until ganache is smooth. Allow to cool slightly.
  • Remove the crust from the refrigerator and pour the ganache evenly over the crust. If needed, use an offset spatula to evenly spread the ganache.

Make the topping:

  • Melt the chocolate in a small bowl in the microwave for 10-second intervals. Stir until smooth.
  • Use a spatula or spoon to drip a random pattern onto the ganache.
  • Place in the refrigerator for at least 3 hours.

Serve:

  • Use the overhang parchment to lift out the slab. Place on a flat surface and cut with a warm sharp knife.
  • Store in the refrigerator.

Notes

Adapted from these Hazelnut Crunch Bars.

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Cherry Coconut Popsicles

Cherry Coconut PopsiclesJune and July mark local cherry season in Ontario, so what better way to get Frozen Friday poppin' than with these simple two-ingredient Cherry Coconut Popsicles!

There is nothing like fresh, local fruits and vegetables and I think you already know that "I'm in love with the coco...". Having spent my childhood in more tropical parts, fresh fruits were always available for the picking. Coconut was a staple in my grandparents house. We drank the water to stay hydrated in the year-round heat, my grandmother used the meat and milk in cakes, tarts and other culinary creations and the oil was used not only in the kitchen, but to shine our curly tresses and moisturize our sun-kissed bodies.

Cherry Coconut PopsiclesCherries. How I love thee! Not the processed maraschino impostors, but locally grown, freshly picked with seed in tact. I tilt my head back and lower them by their stem into my mouth, where I strip the seed of its flesh one-by-one. They are indeed a sexy little fruit - the colour, the name, that slim, slightly curved stem beckoning you... I always end up purchasing way too many, but they never go to waste. I pit a bunch and freeze them for smoothies during off-season. YUM!

May has been quite warm, so I took the opportunity to create a few popsicle recipes for my 2015 Frozen Friday line-up. Starting with these jewel-speckled bars of dark, sweet cherry and rich, creamy coconut milk.

I used my Silikomart Ice Cream Bar Mold, one of my best liked molds. I have a few and they all work beautifully and clean up easily. I love that they do double duty in the freezer and the oven! I didn't add any sweetener, as I felt the cherries were perfectly sweet on their own, but feel free to add some honey if you prefer. Give these Cherry Coconut Popsicles a try - I think you will find them irresistible!

Check out some more of my delicious and simple summer treats from Frozen Fridays past and come pin all your favourite frozen desserts on our Pinterest Frozen Friday board.

Cherry Coconut Popsicles

For more of what's in season, check out Harvest Ontario, or your local harvest listing.

Cherry Coconut Popsicles
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Cherry Coconut Popsicle

Cherry Coconut Popsicles - a simple, delicious summer treat made with organic dark, sweet cherries and rich, creamy coconut milk.
Prep Time6 hours
Total Time6 hours
Course: Dessert
Servings: 4 -6
Author: I Sugar Coat It

Ingredients

  • 1 cup organic pitted and frozen, dark cherries
  • 1 cup full fat chilled, organic coconut milk
  • 8-10 pitted cherries fresh or frozen

Instructions

  • Place frozen cherries and coconut milk in a blender and blend until fully combined. I use a Vitamix, so it takes just a few seconds.
  • Place molds on small cookie sheet or baking pan.
  • Cut the remaining cherries in halves or quarters and place randomly in the mold.
  • Insert stick into mold and pour the cherry/coconut milk mixture into cavities until levelled with the edge.
  • Leave on tray and place levelled in the freezer for 6-8 hours.
  • Remove from freezer and peel away mold.
  • Enjoy!

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Tropical Punch Green Smoothie

Tropical Punch Green SmoothieThe official start of summer is still a few weeks away, although Mother Nature has been teasing us with warm, humid days. I love it when she does that! My appetite for carb-laden food is diminished and replaced a desire for all things fruity and cool. This Tropical Punch Green Smoothie is my take on breakfast on a beach.

It is perfect for breakfast, or a cocktail, with the addition of a little vodka. I also love to freeze my smoothies and enjoy them as popsicles, as I shared in Breakfast Smoothie Popsicles post a couple years ago. Talk about the perfect on-the-go cool-down treat!

This tropical green dream is filled with the flavours of coconut water, pineapple, spinach, mango, ginger and matcha green tea. For a thicker smoothies, replace the coconut water with coconut milk and omit the ginger (it didn't quite work with the milk for my tastebuds). There was no need to add any sweetener, but if you prefer, you can't go wrong with a touch of maple syrup or raw honey.

As the warmer months approach, smoothies are a perfect way to get in a nutritious meal on-the-go. Blend one up today!

Tropical Punch Green SmoothieBefore I go enjoy another serving of this green deliciousness, please note that I am dealing with a health issue which may affect my activity on social media and I may not always respond to your lovely comments as quickly as I normally would here on the blog.

I look forward to jumping back on the blogging horse once I am feeling up to it. In the meantime, I've scheduled a number of posts to go live over the coming weeks, so that it isn't complete radio silence around here.

Hope to see you back here soon!

Tropical Punch Green Smoothie. Smoothie Resolution Round Up 2017.
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Tropical Punch Green Smoothie

Tropical Punch Green Smoothie is packed with coconut water, pineapple, spinach, mango, ginger and matcha green tea. A tropical treat!
Prep Time5 minutes
Total Time5 minutes
Course: Drinks
Servings: 2
Author: I Sugar Coat It

Ingredients

  • 1 cup coconut water
  • ½ cup fresh mango pulp or frozen mango chunks
  • ½ cup fresh or frozen pineapple chunks
  • 1 teaspoon matcha green tea powder
  • ¼ teaspoon ginger paste

Instructions

  • Place in blender and blend until smooth.

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Brown Butter Chocolate Raspberry Madeleines

Brown Butter Chocolate Raspberry MadeleinesHello, hello, HELL-OH! It's been a while, hasn't it? Let me make it up to you with these darling little Brown Butter Chocolate Raspberry Madeleines draped in raspberry dark chocolate glaze and sprinkled with raspberry crunch and well, more chocolate!

I've always been intrigued by these little sponge cakes - the shell-like shape, their one-bite size, crispy/spongy texture, but more so, their name. I like yelling it out, in the same way Rocky called out to his Adrain. MADELEINE! It just feels natural.

Their lightly crisped exterior gives way to a delicious buttery, sponge-textured interior - and when I say buttery, I mean brown buttery. The classic French method involves browning (not burning) the butter slightly, which imparts a delicate nuttiness. I have made madeleines before without this step and although they were great, I can't see myself omitting this step going forward. Good quality ingredients certainly makes all the difference, as well.

Brown Butter Chocolate Raspberry MadeleinesI recently received a package of Gourmet Vanilla Ingredients and Gourmet Baking Essentials to try out, from the good folks at Rodelle. These Brown Butter Chocolate Raspberry Madeleines were the perfect opportunity to put the baking cocoa and vanilla bean paste to work. Superb! The cocoa imparted such a rich chocolate flavour, I likely could have omitted the chocolate from the recipe. What can I say about the vanilla bean paste? A quick search through my site will quickly reveal that this one of my most loved recipe staples. I prefer the scraped beans and paste to extract, as they each impart a more pronounced flavour.

Not only was I super pleased to try out all the yummy products I received,I was equally pleased to learn about Rodelle's efforts to create their products in a sustainable, environmentally-conscious manner.

Brown Butter Chocolate Raspberry Madeleines

Having served as Proust's muse in Remembrance of Things Past, these madeleines would be just perfect as-is, alongside a tall glass of bubbly, or a cup of tea/coffee.  I decided to coat them in a dark chocolate, raspberry flavoured glaze and borrowed the idea to garnish with dehydrated raspberries from Regina at Leelalicious. They lend such a pop of colour and unexpected crunch and flavour to these already delectable Brown Butter Chocolate Raspberry Madeleines.

Madeleine's sea-shell shape sure seems to bring all the boys to the yard - from Proust to the Pet Shop Boys. And so, we'll end on their British, pop note... "Over and over again I keep tasting that sweet madeleine. Looking back at my life now and then asking: if not later then when?" ("Memory of the Future" from their 2012 album "Elysium")

More Chocolatey Raspberry- liciousness:

Chocolate Oreo Cake with Raspberry Ganache

Chocolate Raspberry Espresso Cake

Raspberry Sprinkle Chocolate Bark

Tools & Ingredients Used:

Madeleine Mold     Whisks    Gourmet Baking Cocoa     Vanilla Paste

{DISCLAIMER: I received free products from Rodelle to try. This post contains affiliate links.} 

Brown Butter Chocolate Raspberry Madeleines
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Brown Butter Chocolate Raspberry Madeleines

Brown Butter Chocolate Raspberry Madeleines draped in raspberry dark chocolate glaze and sprinkled with raspberry crunch!
Prep Time2 hours 20 minutes
Cook Time12 minutes
Total Time2 hours 32 minutes
Course: Dessert
Servings: 16
Author: I Sugar Coat It

Ingredients

Madeleines

  • 140 g browned butter ⅔ cup
  • 40 g bittersweet chocolate ¼ cup, 70% cocoa
  • 2 eggs
  • 3 g vanilla bean paste 1tsp
  • 90 g coconut sugar ½ cup
  • 65 g raspberry puree 3 tbsp
  • 140 g all-purpose flour 1 ⅔
  • 3 g baking powder 1 tsp
  • 20 g unsweetened cocoa powder 3 tbsps

Glaze

  • 100 g bittersweet chocolate ½ cup
  • 1 g tsp raspberry flavour ¼

Instructions

Madeleines

  • Chop chocolate into small pieces. Set aside.
  • Cut butter into cubes and cook butter over medium heat until it browns.
  • Pour through a fine sieve into a medium bowl and allow to cool.
  • Break eggs into a medium bowl. Add the vanilla paste and raspberry puree. Whisk in the sugar until smooth.
  • Sift the flour, baking powder and cocoa powder onto a sheet of parchment. Add to the egg mixture and whisk until smooth.
  • Pour in the warm butter and stir in the chopped chocolate pieces until evenly distributed.
  • Cover the batter by pressing a sheet of plastic wrap directly onto the surface of the batter. Allow to rest at room temperature for a couple hours.
  • Preheat the oven to 425ºF. Generously butter the madeleine molds and sift with generous amount of cocoa powder onto the mold using a sieve. Invert the pan and tap out the excess cocoa powder.
  • Pipe or spoon the batter into the molds.
  • Bake on the middle rack for approximately 10-12 minutes.
  • Immediately turn the madeleines out onto a wire rack and allow to cool.

Glaze

  • Roughly chop the chocolate and place in a bowl.
  • Fill a saucepan with about an inch of water and place on medium-low heat. Place the bowl of chocolate over the saucepan of simmering water and to melt the chocolate. Do not allow the water to touch the bottom of the bowl or moisture form any steam to get into the bowl. Remove bowl and stir chocolate until smooth.
  • Dip madeleines into the melted chocolate, sprinkle with raspberry crunch and chocolate shavings and allow to set before serving.

Notes

Best enjoyed freshly baked, or within a day.
Recipe adapted from French Pastry Fundamentals

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Spicy Fish Cakes and Plantains

Spicy Fish Cakes and Plantains with a side of greens for a Sunday morning breakfast that takes me right back to my Caribbean roots.

Spicy Fish Cakes and Plantains with a side of greens for a Sunday morning breakfast that takes me right back to my Caribbean roots.Let me transport you to the Caribbean for brunch with a stack of Spicy Fish Cakes and Plantains. They are quick to whip up and a palate pleasing mix of spicy, crispy, sweet, hot deliciousness.

When I was little, my grandmother, and often time my grandfather, would fry up some plantains as a side with breakfast. They were one of my absolute favourite alongside saltfish and johnny cakes. They were rarely cut in this fashion, more often, lengthwise and I always went straight for the outer pieces. They showed less of the spine and tasted sweeter, somehow. I still believe that to this day.

Spicy Fish Cakes and Plantains with a side of greens for a Sunday morning breakfast that takes me right back to my Caribbean roots.Saltfish cakes, as they're called, were also a fave - they too were fried. I love the thin layer of crisp that forms on the outside, giving way to a soft, deliciously spicy core. To achieve that crispy texture without having the pancakes soak up too much oil, a quick fry on medium-high heat is ideal. Baking is also an option, but I imagine turning on an oven in such hot climate doesn't appeal to most islanders - even with AC. Plus, I found them a little too chewy using that method, so I opted for the authentic experience.

Well, as close to the experience as I could get. My grandparents don't measure or weigh when they cook, so a pinch of this and a dollop of that will never yield an identical dish. I have accepted that I'll never get my food to taste exactly like that of my grandparents, but these weren't too far off.

Spicy Fish Cakes and Plantains with a side of greens for a Sunday morning breakfast that takes me right back to my Caribbean roots.I often make plantains and plantain chips, but I've only made saltfish cakes a few times. This has been the only share-worthy batch. Alongside some cool, curly cucumbers and a little homemade yogurt to counter the spice. Sunday brunch, island style!

What are some of your favourite childhood dishes?

Spicy Fish Cakes and Plantains with a side of greens for a Sunday morning breakfast that takes me right back to my Caribbean roots.
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Fish Cakes and Plantains

Saltfish cakes and plantains are quick to whip up and a palate pleasing mix of spicy, crispy, sweet, hot deliciousness!
Prep Time6 hours
Cook Time15 minutes
Total Time6 hours 15 minutes
Course: Brunch
Servings: 4 -6
Author: I Sugar Coat It

Ingredients

Fish Cakes

  • 1 cup boneless if more readily available, fresh or canned salmon would also work, skinless salted cod
  • 1 stalk green onion chopped
  • 2 pieces of sundried tomato I made my own with the dehydrator, but store bought is just fine, finely chopped
  • couple sprigs fresh thyme leaves only
  • 1 teaspoon tomato paste
  • ½ large red bell pepper chopped
  • 1 small scotch bonnet pepper finely chopped
  • 1 cup water
  • 1 ⅓ cups unbleached AP flour
  • pinch of salt and pepper to taste I like to go light on the salt, so I omitted extra salt, if needed
  • vegetable or olive oil for frying

Plantains

  • 1 large ripe plantain
  • coconut oil for frying

Instructions

  • Soak the cod in cold water overnight, or 4-6 hours, at minimum. This helps remove some of the salt.
  • Drain the water and break into pieces, or pulse lightly in a food processor for finer pieces.
  • In a medium bowl, mix together the fish, green onion, tomato, thyme, peppers and paste.
  • Stir in the water until evenly combined. The batter will be lumpy.
  • Sift flour into the fish mixture to form the batter.
  • Heat the oil in a large frying pan and use an ice cream scoop to add the batter to the oil.
  • Flip batter when the edges begin to crisp and cook for a few more seconds.
  • Remove and place on paper towels or brown paper bag to remove any excess oil.
  • Best enjoyed hot!

Plantains

  • Heat the oil in a shallow pan on medium heat.
  • Peel and slice the plantain and fry until golden, flipping once.
  • Place on sheets of paper towel, or brown paper to remove any excess oil.
  • Enjoy warm or cold!

Notes

Any leftover fish cakes are best heated in a toaster oven, never the microwave.

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Raspberry Sprinkle Chocolate Bark {How To Dehydrate Berries}

This Raspberry Sprinkle Chocolate Bark is rich, delicious dark chocolate topped with all the pretty thing is a real treat!

Raspberry Sprinkle Chocolate BarkWe have slowly inched our way up to double digit temps and although still chilly, it's a little brighter in the mornings and evenings, with mostly sunny days. That puts a big smile on my face! So does this Raspberry Sprinkle Chocolate Bark!

I used dehydrated raspberries. I like to colour and flavour my desserts as naturally as possible and when ground in a food processor or coffee bean grinder, the resulting food powder makes the most delicious addition to macarons, frosting, cakes, muffins, scones, and cookies. They are also a great addition to smoothies and ice cream.

You may choose to purchase dehydrated, or freeze-dried berries, or if making your own appeals to you, here's how how to dehydrate berries using a dehydrator:

Raspberry Sprinkle Chocolate Bark-17

  1. Rinse the fruits and remove any stems. The best way to wash delicate fruits like raspberries is to place them in a cold water bath for a few seconds, then claw your fingers and scoop them out of the water. This helps prevent bruising and crushing.
  2. Dry thoroughly.  Place on a baking sheet lined with a clean towel and allow to dry top down, so that any trapped water will drain.
  3. Place in dehydrator. Arrange on the trays of your food dehydrator with enough room between, so that they aren't touching. I find a light spritzing of little lemon juice at this stage helps to keep them from discolouring.
  4. Dehydrate for 10 - 18 hours. Rotate the trays for even drying about halfway through. I start out at a high temperature, around 150ºF and then bring it down to about 135º/140ºF after a couple hours. Be sure to check your manufacturer's instructions for use.
  5. Store. Mason jars and freezer bags work well. If you make a large volume and plan to store them a while, I highly recommend vacuum sealing.

If you don't have a dehydrator, an oven works, but not for high water content fruits and vegetables, or fruits with skin.

Raspberry Sprinkle Chocolate Bark

The raspberry adds an unexpected sweet/tart flavour and additional texture, but chocolate is the real star in this Raspberry Sprinkle Chocolate Bark, so it's important to use a quality chocolate, especially if making it with your mom in mind.

It's the perfect no-bake, no-fuss, last minute Mother's Day treat!

Follow isugarcoatit on Instagram and share the recipes made from my blog using #isugarcoatit!

More Ways To Sweeten Up Mother's Day:

Fruit & Nut Funfetti Bark

English Toffee

Hazel Nut Rocher

Raspberry Sprinkle Chocolate Bark
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Raspberry Sprinkle Chocolate Bark

Dark chocolate sprinkled with free-dried raspberry, sixlets, blanched almonds and sprinkles.
Prep Time1 hour
Total Time1 hour
Course: Dessert
Servings: 6 -8
Author: I Sugar Coat It

Ingredients

  • 200 g pre-crystallized bitter-sweet chocolate approx. 1 cup
  • 35 g dehydrated or freeze-dried raspberry ¼ cup, made or purchased
  • slivered almonds sixlets and mixed sprinkles to your heart's desire

Instructions

  • Pre-crystallize the chocolate by melting to 45ºC. Seed and stir to a working temperature of 31º - 32ºC.
  • Line a clean, flat surface with a sheet of parchment paper.
  • Position the bowl of chocolate over the center of the parchment and pour the chocolate, keeping the bowl in that centred position. This way the liquid will spread naturally outwards into a circle shape.
  • Once the edges show first signs of setting, sprinkle the toppings over the surface of the chocolate.
  • Allow to set at room temperature. (this was very thin and set within 30-60 minutes)
  • Break into pieces and enjoy!!

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5 Treats To Sweeten Up Mother's Day

5 Treats To Sweeten Up Mother's DayMother's Day is just a week away, so I thought it would be fun to pull together 5 Treats To Sweeten Up Mother's Day from breakfast to dessert, in honour of all my superwomen readers.

Berry Beet Smoothtini

It's your day and you deserve to get it started with a cocktail! Yes? This Berry Beet Smooth-tini is a cocktail posing as a smoothie and a great way to start your special day. Guaranteed to keep a smile plastered on your face through all the dysfunctional display of love.

Too bold a move? How about a Green Superfood Smoothie to get you started? Or, if your preference sways more to the crunchy side, this Biscoff Banana Granola Bowl topped with fresh fruits will do the trick.

Onion-Gorgonzola-Tart-31Dust off the patio furniture, head outside and enjoy this Onion Gorgonzola Tart for brunch. With a super thin pastry crust, this savoury tart is all about what's on the inside. You know, like the stuff you instilled in us when we were little. Well, it applies to food too! #motherknowsbest 😉

You may also want to heat things up with these Cheddar Chive Chili Scones, or get cheesy with a piece of this Caraway Cheddar Roll.

Kale and Lentil Salad Spoons - I Sugar Coat It!Go light on dinner to save room for drinks and dessert with these Kale and Lentil Salad Spoons. Not keen on this vegetarian version? Add some ground or barbecued meat or fish to fill your cups and tummy and grab a cool drink to wash it all down.

Ginger Beer Rosemary Rye CoolerLike this Ginger Beer Rosemary Rye Cooler. It’s simple, sexy and seriously sensory seducing... much like you!! You've got three hundred and sixty four days before before it's all about you again, so don't be shy. Drink up!

Mother's Day Banana Butterscotch BombshellSure, drinks will get the conversations going, but it ain't a party without cake. And this Banana Butterscotch Bombshell has your name written all over it - strung across it, if you need to get technical. Oh, it's filled with bananas and since bananas are technically a herb and fruit (say what now?), I'll take a leap and call this cake a food group...RIGHT?!?

So now that you've settled on a menu, the only thing left to decide is who will prepare it...

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Double Chocolate Chunk Gianduja Biscotti

Double Chocolate Chunk Gianduja BiscottiIf you find Ferrero Rocher mind-blowing, then prepare your mind and tastebuds for this Double Chocolate Chunk Gianduja Biscotti stuffed full of Valrhona dark and milk chocolates, roasted hazelnuts and dipped in Gianduja. BOOM!

You're so very welcome!

Double Chocolate Chunk Gianduja BiscottiI made biscotti for the first time last year, using a recipe from one of my culinary courses. It's a solid recipe that I continue to use as the base for all my biscotti baking. They went over so well, I decided to include them as part of my edible gifts for friends and some colleagues over the holidays and went on a bit biscotti baking spree. I shared some here,  here, here and here.

Biscotti, or twice-baked cookies, are such a treat with a hot drink. They are ridiculously easy to make, so there really isn't any good reason to continue purchasing their suboptimal store-bought counterparts. Once you have made a batch, you will quickly reach this conclusion.

I remember trying my first biscotti while on vacation years ago. I didn't really know what to expect and complained that it was stale after my first bite. My friend nicely told me that they're meant to be that way and I was adamant they weren't. So me, being my super picky self, would not accept it and asked for my money back. Yeah, I am that person. Days later when we tried the biscotti at a different establishment, I quickly realized that I was wrong and she was correct and that I'd pretty much embarrassed us both. She has never let me forget that.

To this day, however, I am not a huge fan of the extra, extra baked biscotti. I like them baked to a crisp, but not to the point that they are rendered flavourless, crumbly, over-baked bricks.

Double Chocolate Chunk Gianduja Biscotti

These Double Chocolate Chunk Gianduja Biscotti are baked to perfection and then baked just a little longer for that crisp texture with a little chew. Exactly as I prefer them. If your preference is super crunchy through and through, then just lengthen the time on your second bake to dry them out a little more. Dipping them in the gianduja, which is a mix of chocolate (dark or milk) and hazelnut paste, really adds that Ferrero Rocher element.

As I mentioned earlier, they are a breeze to make. The flavour combinations are as vast as your imagination and the flours may be substituted with a GF blend and almond meal combo, if you are following a gluten-free diet. They keep for a few weeks when stored in an airtight container at room temperature and are actually tastier a day or two after being baked, which makes them perfect to keep on hand to serve with tea or coffee to your guests.

So tell me, how do you like your biscotti? Super crunchy or with a little chew? Plain or dipped and sprinkled? Straight up or dunked in a hot beverage? Pressing questions, friends. Don't leave me hanging...

Follow @isugarcoatit on Instagram and share the recipes made from my blog using #isugarcoatit!

More Cookie Love:

Mascarpone Double Chocolate Chunk Cookies

Chocolate Amaretti Cookies

Lemon Lavender Bites

Double Chocolate Chunk Gianduja Biscotti
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Double Chocolate Chunk Gianduja Biscotti

Double baked cookies stuffed with dark and milk chocolates, roasted hazelnuts and dipped in a Gianduja.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Dessert
Servings: 30 -40
Author: I Sugar Coat It

Ingredients

Biscotti

  • 325 g bread flour approx. 2 ⅔ cups
  • 325 g pastry flour approx. 3 cups
  • 500 g brown sugar 2 2/2 cups
  • 25 g baking powder 2 ¼ tbsps
  • 300 g butter approx. 1 ⅓ cups
  • 250 g dark chocolate 1 ¼ cups, roughly chopped
  • 250 g milk chocolate 1 ¼ cups, roughly chopped
  • 100 g hazelnuts ½ cup, roasted and skinned
  • 5 eggs
  • 15 g vanilla bean paste 1 tbsp

Chocolate Dip

  • 100 g Gianduja
  • 20 g dark chocolate

Instructions

  • Preheat oven to 350ºF. Line a large baking tray with parchment paper and set aside.
  • Bake hazelnuts on a small baking tray until golden and fragrant, about 5-8 minutes. Allow to cool a bit, then place in a clean towel and rub the skins off. Set aside.
  • Add the bread flour, pastry flour, brown sugar and baking powder to the bowl of a stand mixer and combine using the paddle attachment.
  • Cut the butter into cubes and add to the flour mixture. Continue to mix to a crumbly texture.
  • Mix in the dark chocolate, milk chocolate and hazelnuts.
  • In a separate bowl, lightly whisk together the eggs and vanilla bean paste to break up the eggs.
  • Add the egg mixture to the flour mixture and mix just until dough has formed.
  • Divide the dough into two pieces and shape into 24-inch logs on a parchment-lined baking tray. (see it here)
  • Bake for 20-30 minutes and remove from oven. Lower oven temperature to 300ºF.
  • Allow the biscotti to cool, then slice at an angle about ¾ inch thick with a large serrated knife.
  • Return to the oven and allow them to dry for 15 minutes - a little longer if you like a really dry biscotti.
  • Remove and allow to cool completely before dipping in the dark chocolate.

To make the dip:

  • Place gianduja in a metal bowl over a pot of simmering water and melt to 45º.
  • Remove from heat and stir in the dark chocolate until a working temperature of 29º - 30º is reached.
  • Dip the biscotti and place on a parchment covered baking tray to set.

Notes

The flavour is more pronounced a day or two later, so baking them a couple days ahead is my preference.
Store at room temperature in an airtight container.

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Product Review: FoodSaver Vacuum Sealing System

FoodSaver Vacuum SealerI received the FoodSaver 2 in 1 Vacuum Sealing System 4400 a few weeks ago with the intent to review. I've spent the last few weeks vacuum sealing everything in sight and I want to tell you all about it!

Firstly, I love that it arrived fully assembled and ready-to-use, complete with a sample variety pack of constructed bags, as well as a FoodSaver roll to make custom-sized bags. The machine is compact, with the electrical cord tucked neatly away at the bottom. I generally like a clear, uncluttered counter and FoodSaver's design is modest enough to keep it stored on the counter for easy access.

Secondly, I found it very user-friendly. Once out of the box, I plugged it in, turned it on and for once enjoyed vacuuming. 😉 I think it would make a wonderful Mother's Day gift! Or just a gift in general.

FoodSaver Vacuum SealerI also think it's the perfect little sidekick for anyone who bakes. I like to think of it as Spanx for cookie dough - everything sucked in nice, tight and compact. Not only did it help to free up freezer space, it kept freezer burn away and preserved the freshness of its contents.

I even stored baked cookies and two weeks later that freshly baked aroma from the day they were made, wafted through the air upon cutting the bag open. The taste was equally as fresh. I left another batch deep in the freezer and will revisit after a couple months to test against those stored in a regular freezer bag, just to serve my curiosity.

If you ship or sell your goodies, think of how handy this would be!

FoodSaver Vacuum SealerThirdly, if you're like me and purchase meat in the family pack size and don't have a family, this is the thing for you.:) The Dude is vegetarian, so I am the meat-eater in our household. We both have pretty hectic schedules, so I like to marinate and portion my meat for easy preparation during the week. I would normally store them in regular freezer bags, which worked fine if I stuck to my plans. But we eat out quite a bit - with so many amazing restaurants in the city, it's hard not to. Any meat left over a week, usually ended up in the green bin followed by a self-imposed, guilt-ridden tongue lashing about being wasteful.

These breasts were stuffed with veggies and cheese and marinated to perfection, so there would be no waste on my watch. After placing them into a prepared bag, I started the vacuuming process and realized that some of my delicious marinade was being sucked out. I panicked and went to hit the power button, but pressed the seal button in error and quickly learned that I can control the amount of vacuuming! By pressing the button, it stopped the vacuuming early and skipped to sealing the package. So yeah, I guess I would have known this, had I read the instructions, but hey, I like to live perched on that jagged, dangerous edge.

Oh and by the way, the excess liquids are channelled into a discreet little tray that is easily removed and cleaned. So if your aim is to have all the liquids removed from the item being sealed, press the button and watch in awe of the FoodSaver's sucking power.

FoodSaver Vacuum SealerThirdly, fruits! Long, frigid winters here usually mean a shortage of locally grown, in-season berries - and I love me some berries. We use them in smoothies daily and I like to dehydrate them to make powders for a boost of natural flavour and colour in my baking, like I did with my Strawberry Shortcake and White Chocolate Ganache Mango Macarons. Because they are free of moisture, I also love using them in chocolate. Storing them this way is a great way to keep locally grown goodies that are out-of-season, on hand.

These raspberries made their way into some deliciousness that I'll soon share with you.

FoodSaver Vacuum SealerFinally, the FoodSaver is very simple to use. I love that I was able to make my own custom-sized bags and it was super. Maybe because the step-by-step photos were staring at me from the flipped up inner lid. 🙂 It even has its own built-in cutter. You will need to remember to leave a four-inch clearance on each side of the plastic before cutting. This provides enough of a lip for the machine to create that seal.

It also has a handheld vacuum feature (see that bottle tucked into the side?). I haven't had a reason to use it yet, so nothing to share on that front at this time.

FoodSaver Vacuum SealerThoughts: I was a little startled at the grunting sound the machine made when it began vacuuming the bag, but I got over it quickly. Additionally, the bags were sturdy and according to the FoodSaver site, BPA-free. I didn't see any mention of the bags being recyclable, which would be a big disappointment if they aren't.

All in all, I really liked FoodSaver Vacuum Sealing System and will continue to use it regularly. It is said to keep food fresh up to five times longer, with thousands of dollars in savings.

 

{Disclosure: This post was sponsored by FoodSaver®. I received this product with the intent to review. All opinions are my own}

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Dulcey Ganache Chocolate Bonbons

Dulcey Ganache Bonbons are dark chocolate shells filled with a rich, creamy Dulcey ganache and decorated in a tropical print chocolate transfer.

Dulcey Ganache Chocolate Bonbons Last week I wrote three exams and in the process ate twice my weight in chocolate. I am pretty darn certain I am on my way to my very first cavity. YIKES! That hasn't deterred me from indulging in these Dulcey Ganache Chocolate Bonbons, though.

These little pods of decadence are a shell of fine dark chocolate, stuffed with ganache and finished with a tropical print chocolate transfer. This sample batch of fifteen was finished in a flash and the feedback from my mini army of taste testers was fantastic.

With Mother's Day a few weeks away, a box of homemade bonbons may very well seal that much sought after 'favourite child' title. 😉

Dulcey Ganache Chocolate Bonbons I used a professional magnetic chocolate mold to create these Dulcey Ganache Chocolate Bonbons , but if one isn't readily available, a similar effect can easily be achieved with disposable foil cups. I used foil cups to make my Cashew Butter Cups . The process is a little more time-intensive, but the result is just as tasty. To add the chocolate transfer using the cup method, you could cut the sheets into smaller pieces and attach to the top of the individual bonbons. You can also spread a thin layer of chocolate over the printed side of the transfer sheet and use a cookie cutter to shape little discs, which can then be attached to the top of the bonbons.

The images produced from chocolate transfer sheets are fully edible. It's basically coloured cocoa butter on an acetate sheet. You can make your own, but you likely won't achieve the sharp details of those available for purchase. Google 'chocolate transfer sheets' to find where you might purchase them locally.

You can get creative with ganache flavours by infusing teas, adding liqueur, fruit puree etc. I am pretty much addicted to Biscoff and used it to create these Chocolate Easter Eggs. For these, I used my newest addiction, Valrhona Blond Dulcey. I have such a crush on this chocolate, I get a little flustered just speaking its name. You may remember me professing my love for the stuff in my Mascarpone Double Chocolate Chunk Cookie post. I just can't get enough!

Dulcey Ganache Chocolate Bonbons A little while ago, I shared a trick I learned in one of my culinary courses for creating perfectly smooth ganache. In its most basic form, ganache is an emulsion of cream and chocolate, liquid and fat, respectively. Adding glucose, or another invert sugar, serves several purposes:

    • It helps the ganache maintain a smooth, creamy texture by preventing recrystallization of sugar crystals;
    • It stabilizes the emulsion by lowering the water activity from the cream;
    • As a result of the above two points, it extends shelf life.

So basically, the less moisture and more chocolate a ganache contains, the longer the shelf life. As a rule of thumb, 10% to 40% of the cream may be replaced by glucose. I could pull out my class notes and go into great detail on this, but I may bore you to pieces, if I haven't already.

So now that you have a perfectly creamy, delicious ganache, I dare you to pipe it into these Dulcey Ganache Chocolate Bonbons without piping it directly into your mouth, or all over your body for that matter. It's darn near impossible. A certain someone, whom I shall not name and shame, cut the piping bag open and licked it clean before discarding.

See how I filled these Dulcey Ganache Chocolate Bonbons  here. While you're there, follow me on Instagram for more behind-the-scenes snapshots of recipes in the works, as well as tips and tricks!

More Chocolate Love:

Cashew Butter Cup Chocolate Hearts

Biscoff Chocolate Easter Eggs

Vanilla Wafer Butter Cups

Dulcey Ganache Cups with Chocolate Transfer
Print Recipe
3.86 from 14 votes

Dulcey Ganache Chocolate Bonbons

Dulcey Ganache Bonbons are dark chocolate shells filled with a rich, creamy Dulcey ganache and decorated in a tropical print chocolate transfer.
Prep Time30 minutes
Cook Time12 minutes
Total Time30 minutes
Course: Dessert
Cuisine: Chocolate
Keyword: bonbons, caramelzed white chocolate, chocolate
Servings: 15
Author: i sugar coat it!

Ingredients

For the shells:

  • mold
  • chocolate transfer sheet
  • 200 grams dark chocolate

For the filling:

  • 16 grams invert sugar
  • 100 grams 35% whipping cream
  • 202 grams caramelized white chocolate like Dulcey 32%
  • 0.5 vanilla bean scraped

Instructions

Make the shells:

  • Clean and buff your mold. Cut a transfer sheet to fit the mold and lay the sheet over the metal place of the mold, print side up.
  • Temper the chocolate and pour into the mold cavities, when it reaches working temperature. Tap the mold to remove any air bubbles, then carefully invert the mold to drain the excess chocolate. Scrape away remaining chocolate and place in a cool area to set.

Make the filling:

  • Place the chocolate in a small bowl and place over a pot of simmering water. Do not allow the bottom of the bowl to touch the water. Melt the chocolate and set aside.
  • Scale the invert sugar and cream into a small saucepan and bring to a simmer over medium heat. Remove from heat and slowly add to the chocolate, stirring with a whisk or spatula to create an emulsion. Finish with an immersion blender and allow to cool at room temperature.

Fill and cap:

  • Transfer the ganache to a piping bag and snip a small opening at the tip. Fill the shells to just below the edge, leaving enough room for capping. Allow to crystallize, overnight is best. Temper the remaining chocolate used for the shells to close the bonbons. 

Notes

Adapted from Valrhona

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Mascarpone Double Chocolate Chunk Cookies

Mascarpone Double Chocolate Chunk CookiesIt seems like forever and a day since I've shared cookies with you. I want to remedy that today with these Mascarpone Double Chocolate Chunk Cookies, packed with mascarpone cheese and generous chunks of Valrhona Dark and Blond chocolate discs.

Now I have never had cheese in a cookie, but while I was preparing for last week's post for Tre Stelle®, I came across their Mascarpone Toblerone Cookies and my interest was instantly piqued. So, I used the mascarpone left over from my Mascarpone Clouds Carrot Cake to whip up a batch.

Mascarpone Double Chocolate Chunk CookiesI didn't have any Toblerone on hand, so I added some roughly chopped Valrhona chocolate discs instead. The addition of the Dark Bittersweet Caraibe (66%) along with the Blond Dulcey (32%) brought these cookies to a whole other level.

My preference is always dark, bittersweet chocolate - there is just no comparison. Valrhona's Dulcey though...HOLY EFF! Every time I buy a bag, I have to enlist every last ounce of self-control to not eat them all straight from the bag. They aren't nearly as sweet as white chocolate and impart a buttery smooth mouth-feel.

Mascarpone Double Chocolate Chunk CookiesAs sour cream or mayonnaise lends prolonged moistness to cakes, so I imagined the mascarpone would to these cookies. The recipe makes about thirty cookies, which is a huge batch for my household, so I still had a few on hand a week later to test that theory. Kept in an airtight container, they retained their initial melt-in-your-mouth deliciousness beyond a week. YUM!

The overall texture of these Mascarpone Double Chocolate Chunk Cookies is akin to that of shortbread. And shortbread, in all its sexy simplicity, is pretty darn close to cookiedom holy grail in my books! GO, make some!

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Chocolate Amaretti Cookies

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Mascarpone Double Chocolate Chunk Cookies
Print Recipe
3.75 from 4 votes

Mascarpone Double Chocolate Chunk Cookies

Mascarpone Double Chocolate Chunk Cookies packed with mascarpone cheese and Valrhona Dark and Dulcey chocolate chunks.
Prep Time30 minutes
Cook Time10 minutes
Total Time40 minutes
Servings: 0
Author: I Sugar Coat It

Ingredients

  • 113 g butter ½ cup, I use Stirling Creamery, unsalted
  • 75 g Tre Stelle® Mascarpone ⅓ cup
  • 12 g vanilla bean paste 2 tsp
  • 150 g <a href="http://www.amazon.ca/gp/product/B00KNLSQT8?ie=UTF8&creativeASIN=B00KNLSQT8&linkCode=xm2&tag=isucoit-20" rel="nofollow" data-mce-href="http://www.amazon.ca/gp/product/B00KNLSQT8?ie=UTF8&creativeASIN=B00KNLSQT8&linkCode=xm2&tag=isucoit-20">organic coconut blossom sugar</a> ¾ cup
  • 50 g granulated sugar ¼ cup
  • 1 large egg
  • 224 g cups unbleached 2¼, all-purpose flour
  • 6 g cornstarch 2 tsp
  • 4 g baking soda 1 tsp
  • 500 g roughly chopped Valrhona dark and Dulcey 2 cups, 250g each

Instructions

  • Combine the butter, vanilla bean paste, Mascarpone and sugars in the bowl of a stand mixer fitted with the paddle attachment. Blend until smooth.
  • Add the egg and continue to blend on medium-high until light and fluffy, stopping to scrape the sides of bowl, as needed.
  • Add flour, cornstarch and baking soda, mix until just combined.
  • Stir in chocolate pieces and combine until incorporated.
  • Use a small ice cream scoop to place the dough equally apart on a large cookie sheet; flatten slightly.
  • Cover cookie sheet with plastic wrap and freeze for 15 minutes and remove from freezer 5 minutes prior to baking.
  • While the cookies rest from the freezer, preheat oven to 350ºF (180ºC).
  • Bake on the middle rack for 10-12 minutes.
  • Allow to cool on baking sheet for 5 minutes prior to transferring to wire rack to continue cooling.

Notes

Adapted from Tre Stelle® Mascarpone Toblerone® Cookies.

 

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Mascarpone Clouds Mini Carrot Cake

Mascarpone Clouds Mini Carrot CakeI love carrot cake, sans raisins, nuts and all the other non-necessities. Yet, I make it only once or twice each year and usually around Easter. Like most people, I pair it with a cream cheese frosting and it's been just great that way. Until this happened - Mascarpone Clouds Mini Carrot Cake!

I normally reserve my Mascarpone cheese for chubby, coffee soaked, drunken lady fingers, also known as Tiramisu. It's one of my all-time favourite desserts, but I can never get it to taste like the one my cousin's nona makes, so I haven't bothered to share it here. Soooo, back to these fluffy, decadent clouds...

Mascarpone Clouds Mini Carrot CakeThese mascarpone clouds are a one bowl, four ingredients delicious break from the normal butter-laden frosting. Please don't get me wrong, I like butter. Just have a look around! With the warmer weather in the wings, I opt for quick, easy and just as tasty toppings to minimize my time in the kitchen. Think Chocolate Whipped Cream, or Champagne Whipped Cream, or Pumpkin Spice Whipped Cream, or one of my favourite, Coconut Milk Whipped Cream to name a few. This is along the same lines, but with the silky, smooth addition of Tre Stelle® Mascarpone cheese.

Instead of whipped cream, I used coconut milk, but only because I didn't have whipping cream on hand and was curious to see how it would pair with the Mascarpone cheese. It was an absolute winner in my books and wonderful complement to the carrot cake. An instant hit!

Mascarpone Clouds Mini Carrot CakeThese Mascarpone Clouds Mini Carrot Cake use the same recipe as last year's Easter Carrot Cupcakes with Cookie Toppers. This time I baked them in two 7-inch square pans and cut out eight 3-inch circles that were just under 3-inches tall. They were just the perfect size for two, or one, if you're anything like me.

Hope you all have a Happy Easter!

{Disclosure: This post is sponsored by TreStelle®. All opinions expressed are my own.} 

More Mini Cakes & Bakes:

Mini Vintage Wedding Cakes

Lemon Myrtle Creme Chantilly Mini Cakes

How Do You Like Your Eggs Mini Cakes

Mini Carrot Cake with Mascarpone Clouds
Print Recipe
5 from 2 votes

Mascarpone Clouds Mini Carrot Cake

Moist, tender and delicious carrot cake topped with clouds of whipped Mascarpone cheese.
Prep Time10 minutes
Total Time10 minutes
Servings: 6
Author: i sugar coat it!

Ingredients

Mascarpone Clouds

Instructions

  • Chill a can of coconut milk in the refrigerator overnight. When ready to use, turn can upside-down and open without shaking. Drain of the separated liquids (do not discard, keep for smoothies).
  • Chill the bowl and whisk of a stand mixer, by placing them in the freezer for three to five minutes.
  • Add all the ingredients to the chilled bowl and whip on medium-high until firm peaks form.
  • Fit a piping bag with a plain round tip and transfer the whipped Mascarpone to the bag.
  • Pipe little balls all around the cake, starting at the edge and tapering off towards the centre. Pipe a second row, staggered from the first in the same manner as the first.
  • Fill the centre with sprinkles and a Sixlet, or a mini rose.

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Fruit and Nut Funfetti Bark

Fruit and Nut Funfetti Bark

It's Funday in the I Sugar Coat It, household! And so it should be. Yesterday afternoon was spent sampling chocolates from around the world at my first chocolate potluck. Given my love of all things dark and bittersweet in the chocolate world, it's puzzling that this would be my first such venture.

The tasting potluck was actually part of the Chocolate Theory class I am taking towards my Chocolatier certification. My favourite of the bunch was a deep, dark smooth Grenada 100%. Also, I am not generally a chip person, but the handmade, dark chocolate dipped potato chips... AWESOME!! I was so wired at the end of the day, I was lucky to get an hour's sleep. As I continue to bounce off the walls and ceiling, I am already plotting the when and how of an encore.

Fruit and Nut Funfetti BarkLeftover chocolate never goes to waste on my watch. That's just sacrilege in my books. Any leftover tempered chocolate is poured onto a sheet of parchment paper and wrapped airtight for use in hot chocolate, drizzled over desserts, snacking, or quickie crowd-pleasers, like this bark.

When poured onto the parchment, the chocolate will naturally take the shape of a disk (at least that has been my experience, thus far). While still viscous, sprinkle with your favourite toppings. For this mini bark, I used coarsely chopped pecans, crystallized papaya and pineapple and a mix of sprinkles.

Fruit and Nut Funfetti BarkThis Fruit and Nut Funfetti Bark is quick, easy, colourful and so very delicious. You can really play up the easter theme by adding some candy Easter eggs and bunnies. If you're not into eating all the chocolate (not sure why...), pack them up and gift them. Giving is always good, but I'll venture a bet that the act will be quickly followed by regret. Lucky for you, another batch is as close as thirty minutes in the making!

Chocolate, Chocolate, Chocolate:

Hazelnut Rocher

English Toffee

Cashew Butter Cups

Fruit and Nut Funfetti Easter Bark
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Fruit and Nut Funfetti Bark

Fruit and Nut Funfetti Bark - dark chocolate topped with pecans, papaya, pineapple and funfetti.
Prep Time1 hour
Total Time1 hour
Course: Dessert
Servings: 4 -6
Author: I Sugar Coat It

Ingredients

  • 200 g tempered chocolate approx. 1 cup
  • 35 g pecans or your favourite nuts ¼ cup, coarsely chopped
  • a handful of crystallized papaya and pineapple cut into small chunks
  • as much or as little sprinkles your heart and eyes desire

Instructions

  • Line a clean, flat surface with with a sheet of parchment paper
  • Position the bowl of chocolate over the center of the parchment and pour the chocolate, keeping the bowl in that centred position. This way the liquid will spread naturally outwards in a circle.
  • Once the edges show first signs of setting, sprinkle the toppings over the surface of the chocolate.
  • Allow to set at room temperature. (this was very thin and set within 30-60 minutes)
  • Break into pieces and enjoy!!

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Green Superfood Smoothie

Green Superfood Smoothie with kiwi, spinach, avocado, grapefruit and spirulina.IT'S SPRING!!! So let's ring her in with my Green Superfood Smoothie, packed with kiwi, spinach, avocado, grapefruit, mango and spirulina!

For me, spring signifies rebirth - a fresh, clean start. It's customary for most to reset when the new year rings in on January 1. I tend to do so at the start of spring. It just feels more organic. Everything that laid barren and stark for months will soon come alive with colour, foliage, flowers and fruits. What better opportunity to recalibrate, reenergize and rejuvenate!

Green Superfood Smoothie with kiwi, spinach, avocado, grapefruit and spirulina.I've been feeling a little ragged and worn and it's affecting my sleep, which is affecting my concentration, which affects my mood. And when I am in a bad mood, my hair transforms to venomous snakes and my stares turn even the innocent to stone. Throw that *time of month* into the mix and you are looking at Medusa, in the flesh.

The Dude jokingly refers to me as Hulk during these spells. Sadly, I'm not in a position to dispute it. Sleep deprivation messes with my ability to not give a f**k and all that is trivial take on a life or death, sky is falling, world imploding urgency. Common sense and calm dessert me. Just this past week, all five feet four inches of me decided to go a full round with a moving streetcar, gloves off, arms and legs flailing in protest as it pulled away... WITHOUT ME. My more rational self would shrug in such instances, wait for another to arrive, or walk until one approaches. My Medusa Hulk hybrid self ran along side a large moving vehicle, screaming, punching and kicking.

So yeah, I have not been myself lately.

Green Superfood Smoothie with kiwi, spinach, avocado, grapefruit and spirulina.

So, in addition to a much needed vacation, I've put some strategies in place to help me get back to being me. I am starting by reclaiming my bed for rest and well... you know. This means no laptop, tablet or phone under the covers. If I can get more than three hours sleep, I'll be golden. Eight hours would be ideal, but baby steps. I am deathly anemic, which has led to a host of other issues, so I am always looking for ways, other than red meat, to pump up my iron.

We're big fans of smoothies for breakfast and make them almost every morning. They are a great way to get those fruits and veggies on-the-go and bring a bit of balance to all the sweetness that I share here. I thought it would be fun to join in on the 30 Day Green Smoothie Challenge hosted by Simple Green Smoothies. We normally just throw in whatever fruits and veggies are on hand, without much rhyme or reason. I am hoping this challenge will help bring some balance and structure to my smoothie game and my life.

The challenge starts on April 1 and I will be charting my progress daily on Instagram. But before we get all structured and serious, I'm embracing my inner Hulk with this Green Superfood Smoothie. Maybe you will too.

Warning: it's been known to pop a few buttons and seams.

 

Satiating Smoothies:

Cashew Milk Espresso Smoothie

Mangosteen Passion Fruit Smoothie

Blueberry Chia Seed Smoothie

Green Super Smoothie with kiwi, spinach, avocado, grapefruit and spirulina.
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Green Superfood Smoothie

Green Superfood Smoothie with kiwi, spinach, avocado, grapefruit and spirulina.
Prep Time10 minutes
Total Time10 minutes
Servings: 2
Author: I Sugar Coat It

Ingredients

  • ½ cup water
  • 1 ½ cups freshly squeezed grapefruit juice
  • 2 cups spinach
  • 1 teaspoon spirulina
  • 2 kiwis
  • 1 avocado
  • ½ cup frozen mango chunks

Instructions

  • Place all ingredients in the blender.
  • Blend on high until smooth.
  • It will be very thick. Add more juice or some water to thin the mixture if that's your preference.

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Biscoff Cookie Butter Chocolate Easter Eggs

Dark Chocolate Easter Eggs filled with Biscoff and White Chocolate.Easter is around the corner! Time to unleash my inner bunny and lay down some pastel-clad, dark chocolate, biscoff-laden eggs. These fun, little pastel Biscoff Cookie Butter Chocolate Easter Eggs will have you fully committed to the hunt this year!

Wait... I don't believe I've ever been on an easter egg hunt. GASP! Are they still a thing? Are there rabbits involved? Does one get to dress up like Elmer Fudd and totally obliterate the letter 'r'? Um... we're hunting eggs, not rabbits. Right? OH, please tell me Jessica and Peter will be there. OK, now I'm excited and so very confused...

I'll never understand how the religious story behind Easter was distilled down to this commercial version, but I sure love to see the pastel candy eggs and gold-wrapped bunnies everywhere. This was all so confusing for my young mind as a child, but I think I now have a firm grasp on How Easter Bunnies Are Made.

Dark Chocolate Easter Eggs filled with Biscoff and White Chocolate.

Still, I often stop to ponder the chicken bunny or the egg conundrum...my creationist self would argue the chicken, but that generally poses some issues for my secular self. Have you ever read Michael Behe's book, Darwin's Black Box - The Biochemical Challenge to Evolution? If you lay awake at night pondering life's biggest questions, this may be the book for you. Or not...

OK, we all know bunnies are mammals and cute as hell, but imagine if they actually laid pastel eggs of chocolate! No doubt, they would look and taste a lot like these Biscoff Cookie Butter Chocolate Easter Eggs. Dark couverture shells in soft pastels, with a decadent, generous filling of white chocolate and Biscoff Cookie Butter.

Oh, what a wonderful world this would be!

Dark Chocolate Easter Eggs filled with Biscoff and White Chocolate.

Can I just say that these Biscoff Cookie Butter Chocolate Easter Eggs were PERFECT!! This isn't always the case, but this batch had that perfect sheen and snap that are characteristic of well-made chocolate. AND, I actually moved out of my seeding comfort zone and graduated to tabling!! I felt like such a pro!! My chef instructor would be mad proud of her budding chocolatier. I shared a behind the scenes shot on my Instagram feed.

The filling though... that was the star of these confections. I used the same recipe as I did here, but subbed in a healthy dose of Biscoff cookie butter. BISCOFF!! Need I say more?

More Easter Treats:

How Easter Bunnies Are Made Layered Cookies

Carrot Cupcakes with Easter Bunny Cookie Toppers

How Do you Like Your Eggs Mini Egg Cakes

Dark Chocolate Easter Eggs filled with Biscoff and White Chocolate.
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Biscoff Chocolate Easter Eggs

Dark chocolate easter eggs in pastels filled with decadent white chocolate and Biscoff
Prep Time1 hour
Total Time1 hour
Course: Dessert
Servings: 10
Author: I Sugar Coat It

Ingredients

Filling

  • 210 grams white chocolate 1 ¼ cups
  • 75 grams Biscoff ⅓ cup, peanut butter, if Biscoff isn't available
  • 20 grams organic virgin coconut oil 1 ½ tbsps

Shells

  • 350 grams dark chocolate

Instructions

Make Filling:

  • Melt the white chocolate over a double boiler.
  • Once melted and smooth, use a hand whisk to stir in the Biscoff and oil. (stir, do not whisk)
  • Allow the mixture to cool to below 35ºC. This will prevent melting the shells when filled.

Prepare shells:

  • Prepare your mold my buffing with a cotton pad and set aside. If using colour, paint or airbrush the cavities with coloured cocoa butter. Lay a clean sheet of parchment on a flat surface.
  • Use a double boiler to heat the dark chocolate to 45ºC. Reserve 15%-20% of the dark chocolate for seeding.
  • Once at 45ºC, remove from heat and stir continuously, adding the reserved chocolate. Continue stirring to a working temperature of 31ºC - 32ºC. Test for readiness.
  • Ladle the chocolate into the cavities of the mold, filling to the top of each cavity.
  • Use a wide spatula to scape off any excess chocolate from the mold.
  • Invert the mold over a large bowl so that the chocolate in the cavities drain out into the bowl. Use the handle of your spatula to lightly tap the sides of the mold to help the chocolate drain. A thin coat will remain in the molds to form the shells.
  • While the mold is still inverted, use your spatula to clean up the surface of the mold.
  • Place the mold face down onto the parchment for a few minutes. This helps the shells to form a slightly thicker edge, which makes it easier to join the two pieces to create the eggs.
  • Flip the mold back over and allow to set, or place in the fridge.

Assemble:

  • Pipe the filling into prepared shells and allow to set.
  • Warm the edges of the shells on a warm, flat surface and seal two pieces to create the eggs (use cotton gloves while working with the shells).
  • If the seams are too obvious, remove a glove and run your finger over to smooth the edges and hide the seams.

Notes

I used a professional, polycarbonate mold which works best, but a hobby-grade, plastic mold, or slicone mold would also work.
The finished eggs are the size of medium to large chicken eggs.
I airbrushed my mold with coloured cocoa butter, but you can paint the mold as well. Or, if using white chocolate for the shells, simply colour the chocolate during pre-crystallization.

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Macaron Day Toronto

Macarons via I Sugar Coat It for Macaron DayHappy First Day of Spring! Did you know that it is also Macaron Day? Could this day be any more amazing? Well, only if it were Eat All the Dark Chocolate day! But I digress, and so early in my post.

So, back to spring and macarons. The snow has melted, the weather forecast shows big, bright, yellow circles accompanied by temperatures above freezing, albeit single digits. But after longer than normal stretches of minus twenty degrees weather, anything zero and above is relatively warm.

It is also Macaron Monday! These light, airy, delicious, meringue-based treats are the perfect accompaniment to spring and serve a great cause. Macaron Day Toronto coincides with similar celebrations taking place around the world. Participating patisseries across Toronto offer complimentary macarons to customers. In addition, a portion of macaron sales on this day will be donated to the Red Door Family Shelter to support their efforts to break the cycle of homelessness. Visit their site and see the wonderful work they do to support the community.

Click on over to the Macaron Map to chart your sweet attack. You get to sate your sweet tooth and support a great cause - a win-win in my books!

Want to make a few of your own? Visit my Macaron Recipe page.

Have a wonderful day! I'll be back in a few days to kick off Easter.

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Chocolate and Peanut Butter Feuilletine Cake

With layers of chocolate, peanut butter and cereal, this Chocolate and Peanut Butter Feuilletine Cake has all the components my kind of breakfast!

With layers of chocolate, peanut butter and cereal, this Chocolate and Peanut Butter Feuilletine Cake has all the components my kind of breakfast!

In my sweet, make-believe world, chocolate and peanut butter are main food groups and are represented on the food pyramid by an image of this Chocolate and Peanut Butter Feuilletine Cake. While we're at it, lets just make chocolate THE foundation, turn all the water into wine and wrap all the things in bacon. Yes? YES!

Chronic euphoria and type 3 nirvana would replace diseases like obesity and diabetes and we would all live sweetly and happily ever after... Given how frighteningly (f-word revised for the meek of heart) frigid February has been, I am definitely ready to pack up and move to this chocolate-fueled utopia. Feel free to come with! Only your birthday suit, a bib and an insatiable appetite for the sweet stuff required.

With layers of chocolate, peanut butter and cereal, this Chocolate and Peanut Butter Feuilletine Cake has all the components my kind of breakfast!

I made this Chocolate and Peanut Butter Feuilletine Cake using the layers left over from my Ferrero Rocher Gianduja Cake, paired them with the most wonderfully light and fluffy Peanut Butter Swiss Meringue Buttercream and dressed it in Paillete Feuilletine for an exquisitely delicious texture.

Feuilletine is a caramelized pastry wafer made from crushed crepe dentelles. You will find it in a number of French pastries. Until recently, you could find it only in pastry kitchens. I first used it in a culinary course and immediately became hooked. I've since gone through two or three of my own bags. Remember these Hazelnut Rocher? I promise to share the deliciously, crispy pastries of my labour with you in future posts.

With layers of chocolate, peanut butter and cereal, this Chocolate and Peanut Butter Feuilletine Cake has all the components my kind of breakfast!

No Feuilletine? No problem! A cereal like Frosted Flakes could probably do the trick, but it certainly is no match for the buttery, crisp this real deal offers. If you can get your hands on a bag of feuilletine, you most certainly won't regret it. Or, you can in fact make your own! (see link in recipe below)

For this particular application, the crunch only lasted a day (lasts longer when used with tempered chocolate), which presented the perfect excuse to EAT ALL THE CAKE! Or, for the less adventurous, just add the flakes right before serving, or to individual slices only.

With layers of chocolate, peanut butter and cereal, this Chocolate and Peanut Butter Feuilletine Cake has all the components my kind of breakfast!

The swiss meringue peanut butter buttercream is absolutely amazing! Its a variation on this buttercream recipe that is originally from Three Little Blackbirds. If you can stop yourself from eating it straight from the bowl, it is the perfect complement to this rich chocolate cake. For the swirl design on top, position an offset spatula at the centre and turn the cake as you move the spatula away from the centre.

If you're wondering what's with the heart toppers, I made this cake to share with you as part of my Valentine's line-up. I missed that boat, but figured chocolate and hearts fit any and all occasions! Right!

Eat All The Cake:

One Pint Six-Layer Chocolate Cake

Chocolate Oreo Cake With Raspberry Chocolate Ganache

Mocha Latte Chip Cake & Chocolate Whipped Cream

Peanut Butter and Chocolate Valentine's Cake
Print Recipe
4.34 from 3 votes

Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Servings: 0
Author: i sugar coat it!

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Simple Wafer Paper Flower Tutorial

Polka Dot Wafer Paper FlowerH there! Hope you are having a wonderful week. I think it's time for another instalment of Tutorial Tuesday. Today, I'm sharing a simple wafer paper flower. These flowers are quick and easy and this medium allows for ample opportunity to get creative. I have used it to wrap a cake, to make fun, little chevron pinwheels and wedding cookie favours, to name a few. Printing or painting on the wafer paper is a great way to add interest to your flowers.

Here's a quick slideshow to get you started making your own Simple Wafer Paper Flower.

https://www.quiet.ly/list/share/03171?settingsId=nc73c8fr%26width%3D680%26height%3D0%26heightAuto%3Dtrue

Easy, right! Wafer paper flowers can be a cost and time saver, while still delivering impact to your designs. The sugar flower I made for this mini birthday cake fell and broke as I was attaching it. It's probably the only time I didn't make an extra as a backup. Go figure! I printed a sheet using a printer reserved for edible ink and in a matter of minutes I had a flower ready for my friend's little birthday surprise.

Polka Dot Wafer Paper Flower Craftsy has two great Wafer Paper classes - Delicate Wafer Paper Cakes and Bold & Beautiful Wafer Paper Flowers. They are a great way to learn the make basics and more stylized wafer paper flowers. They just so happen to be on sale at the moment!

Here's what you will need to make this Simple Wafer paper Flower:

Cookie Cutter Set

Wafer Paper

Piping Gel

Dragees

See you in a couple days for another sweet fix!

{This post contains affiliate links. Purchasing from these links will result in a small commission for I Sugar Coat It!}

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Hazelnut Rocher

Hazelnut Rocher are addictive chocolate covered clusters of almonds, hazelnuts and cereal.

Hazelnut Rocher are addictive chocolate covered clusters of almonds, hazelnuts and cereal.I am nuts about chocolate. NUTS! And just as nutty about nuts. Bring them together and we get the most deliciously addictive clusters of Hazelnut Rocher! They are much like the shell of a Ferrero Rocher, but better in my humble opinion. They are home-made, after all!

They're also very easy and quick to make, which makes them the perfect in-a-pinch treat. You know, for those people who love to show up unannounced around dinner time. You know exactly who you are. 😉 They keep well in an airtight container if made ahead. However, they get eaten pretty quickly, so keeping a batch on hand may not be the best idea, especially where your hips are concerned.

Hazelnut Rocher are addictive chocolate covered clusters of almonds, hazelnuts and cereal.I must admit, until about a year ago, we didn't normally reach for hazelnuts when we're stocking up on nuts. Unlike pistachios, cashews, almonds and pecans, which we keep on hand for snacking, we only purchased hazelnuts when needed for baking. After using them in a few recipes in class last year, we got into the habit of including them on the grocery list. They are great on salads, as a snack and blended up as a spread.

Like all nuts, hazelnuts are very rich in oil - 64%. Can you guess three of the more widely used nuts with a higher oil content? Macadamia, pecans and brazil nuts at 74%, 70% and 65% respectively. Almonds, the other nut used in this Hazelnut Rocher, comes in at 55%.

Hazelnut Rocher are addictive chocolate covered clusters of almonds, hazelnuts and cereal.These Hazelnut Rocher are among the simplest of confections, but are huge on taste. I made a whole bunch for gifting over the holidays and they were hugely popular. The Dude and I may have eaten as many as we packaged.

Feel free to mix things up with any variety of nuts, even dried fruit like cranberry, if that's your thing. Make sure whatever you use has low moisture content, so as not to take away from the crunch, ruin the chocolate or shorten the shelf-life of the confection.

Give them a try! Just know that I'll not be held responsible if when you become hooked.

More Chocolate Confections:

Cashew Butter Cup Chocolate Hearts

English Toffee

No-Bake Vanilla Wafer Butter Cups

Hazelnut Rocher are addictive chocolate covered clusters of almonds, hazelnuts and cereal.
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Hazelnut Rocher

Hazelnut Rocher are addictive chocolate covered clusters of almonds, hazelnuts and cereal.
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Dessert
Cuisine: Chocolate
Servings: 30
Author: i sugar coat it!

Ingredients

Instructions

  • Preheat oven to 350ºF.
  • Line two baking trays with parchment paper.
  • In a bowl, toss together the almonds, egg white, sugar and salt.
  • Spread the almond mixture onto one of the parchment-lined trays in an even layer.
  • Spread the hazelnuts onto the other parchment-lined tray. Place both trays in the oven.
  • Bake the almond mixture until golden brown, about 10 minutes. Bake the hazelnuts until golden and fragrant, about 5 to 8 minutes.
  • Remove hazelnuts and rub in a towel to remove the skins. Use a knife to coarsely chop or crush the roasted, peeled hazelnuts. Place in a bowl.
  • Remove the almonds and add to the bowl with the hazelnuts. Add the feuilletine. 
  • Stir in the tempered dark chocolate.
  • Spoon the mixture onto a clean parchment-lined tray and allow to set.

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Craftsy Free eGuides

Craftsy Free eGuides For a limited time, enjoy Craftsy Free eGuides!

Hone your Cake Decorating skills this year by learning to pipe pretty flower cupcakes and make glow-in-the-dark buttercream with  the Not-So-Basic Buttercream Decorating Ideas eGuide!

Or, learn how to fill doughnuts and make home-made sprinkles with the  Delicious Doughnut Recipes You Can Make at Home eGuide!

Craftsy Free eGuidesIf cooking and baking aren't your thing, hone your skills in any of the other areas listed below. The Craftsy Free eGuides are yours at no cost for a limited time only, so download yours today!!

Photography
eGuide: Understanding Exposure for Better Photos Now: Beginner Photography Tutorials
Paper Crafts
eGuide: 6+ Stash-Busting Paper Craft Projects
Drawing
eGuide: Drawing the Human Face: A Primer
Painting
eGuide: Beginner's Guide to the World of Watercolor
Gardening
eGuide: Success With Container Gardening
Woodworking
eGuide: Woodturning Basics for Beginners

{Disclosure: This is a sponsored post. I Sugar Coat It will make a small commission from purchases made via the above links.}

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