Lately, I really needed a chocolate boost to make it through some studying for exams next week. But I also wanted something simple and easy to make, with lots of energy-boosting chocolate in every bite. Instantly, I thought of brownies. … Continue reading
Hi there! Today I have a great recipe that I’m sure most of you have in your repertoire right now, but just in case you don’t…well, this one’s for you! It’s the secret weapon I use to cover up my cakes, glaze my donuts, pipe as a buttercream alternative on cupcakes, and so much more. It really is too simple to believe, and too delicious, rich and chocolatey to have too much of. Chocolate ganache. I’ll be using this a LOT in future cake, cookies, cupcake and donut recipes in different forms, so just keep an eye out for those, kay?
Everyone (or almost everyone) knows that chocolate ganache is made out of chocolate and cream, usually using the same ratio. But in a few cases, I want to make this as simple and clear for you:
Thicker ganache=more chocolate than cream
Thinner ganache=more cream than chocolate.
Thick ganache can be used for making those expensive, cocoa-powdered truffles that are dense and bursting with deep, sophisticated chocolate flavor. Thinner ganache can be used for drizzling/glazing the top of every baked good imaginable, and making warm fondues.
One important thing is that ganache thickens and the longer it cools down. When it’s cooled and really thick (thick as in you can pull a fork through it and it holds fork tracks clearly), you can use to frost cakes, fill cakes, decorate cupcakes and so much more. You could whip the ganache first to make it light and fluffy, or just dollop it onto cake layers. I vote for light and fluffy.
Its consistency makes it perfect for piping flowers onto cakes, just like buttercream, although it’s brown from the color. Personally, I love ganache so much more than I do buttercream. Maybe it’s just that sweetness that throws me off, or the greasy taste of butter in the buttercream? Or maybe it’s just that I haven’t had real buttercream yet. Let’s save that experiment for another time 🙂
Recipe for chocolate ganache
1 cup of heavy cream
1 cup of semisweet or dark chocolate chips
First, get the cream up to a simmer, but don’t boil it.
Pour the cream over the chocolate chips. Let it sit there for about three minutes, then whisk until it’s perfectly smooth and chocolatey and gorgeous, with a pretty sheen to it.
That is it. I mean, COME ON! This is great as a last minute, quick filling or glaze for ANYTHING.
I know I didn’t go into much detail, so check out this page that has EVERYTHING you need to know about ganache, if you want to get a little more scientific, and clear process photos. I know, I’m being a bit lazy on this one but I need to work on perfecting a new recipe for you guys soon! Stay tuned and I’ll catch you in the next post 🙂
Oh my God. You will NOT believe this. This recipe I’m about to share with you today, will be THE one. It is a love at first sight (or should I say taste?), lover reminiscent, once in a lifetime, the … Continue reading
Hey guys! To-day I’ve got a simple but satisfying recipe that you NEED to have in your current repertoire. Butter cookies! Some of you might not know the difference between shortbread cookies, butter cookies and sugar cookies. Well, let me … Continue reading
Hi everyone! Today on Sassy ft Sweet, I am going to show you how to make the most PERFECT banana choc chip muffins EVER. First of all, you should know that I will very rarely post a recipe that wasn’t the way I imagined it would be or disappointed me. If I do, that’ll be because I want you to learn from my mistakes without having to be mistaken yourselves! Or make you laugh with my disastrous attempts, which will be so embarrassing for me. Whatever.
You guys should know that my favorite YouTuber of all time is…drumroll please…Laura Vitale from LauraInTheKitchen.com. There must be someone reading this that knows why! I force my sister to watch her with me (she does not cook or bake or make any sort of food. And so she’s not interested in any food-related videos. When I watch Laura Vitale, my sister always asks if I can just jump straight to the end where Laura eats the food and says how amazing it is.)
Why do I tell you that? Well, that’s because this recipe is adapted from Laura with a few minor changes. She is right: these muffins are amazing to the AMAZING. Does that even make sense? I guess not. Well, anyways, please do try out this recipe, it’s amazing. Why do I use the word amazing all the time now?
The texture is amazing. Soft, moist (seriously hardcore moist) and beautifully balanced in sweetness, this muffin is just stuffed with delicious chocolate chips that will keep you from losing weight. But, hey. Life’s short. I used mini chocolate chips because I ordered a 1kg bag of chocolate chips online and it didn’t say how big the chips were so I thought they should be standard-sized ones. Then they arrived at my local 7-11 a day later, looking very miniature. I was kinda like, whoa. But they were much much much more cheaper than other Belgium chips, and they did hold their shape while baking so I’m happy. And that means you get more chocolate chips in every bite!
There is one thing I really like to do with muffin recipes to give them another level of texture. Contrast is good, right? Sweet-sour, moist-dry (okay, that one’s not so good) and in this case, soft-crunchy. As I said, these muffins are soft, so I gave them crunchy by sprinkling cinnamon sugar over the tops right before they slid into the oven. I do that with almost everything: muffins, cookies (tried that on shortbread, ah-mazing.), cupcakes, ice cream! It forms a crunchy top while baking because it doesn’t fully melt in the oven. I love that. When you bite into one, ‘crunch’ goes the sugar, then you taste whichever comes first, whether it be the natural banana flavor of the muffin or the bittersweet chocolate chips. It literally is heaven. Laura knew what she was doing when she created this recipe!
*Hint: Another muffin recipe coming soon! I love muffins…a few process photos below, didn’t get all of them, sorry!
Do not, and I mean DO NOT question the cinnamon in this recipe. It’s just a teeny tiny bit, doesn’t taste or or like cinnamon AT ALL, it’s just like using coffee powder in chocolate recipes, it enhances the chocolate flavor, making it even more chocolaty! And also, cinnamon complements banana perfectly. If you’re still unsure or is used to using coffee in your chocolate recipes, please feel free to use that instead.
Nuff’ said. Here’s the amazing recipe!
Banana Chocolate Chip Muffins
Adapted from Laura Vitale
Prep time: 10 mins
Cook time: 20 mins
½ Cup of Vegetable Oil
½ Cup of Sugar
3 Really ripe bananas
¼ tsp of Vanilla Extract
1 2/3 Cup of All Purpose Flour or Cake Flour
1 tsp Baking Powder
½ tsp of Baking Soda
¼ tsp of Salt
¼ tsp of Cinnamon
1 Cup of Chocolate Chips (175 grams)
Preheat your oven to 400 degrees F°, which is 200 C°. Line a 12 piece muffin tin with muffin liners and set aside.
In a small bowl add the chocolate chips and 3 tbsp of flour and mix until all the chocolate chips are coated in the flour. Set aside.
Mash up the bananas, until it looks like the first photo. You want some chunks in there for flavor and texture!
Add the vegetable oil, eggs, vanilla and sugar into the bananas and mix until all combined.
Add the flour and baking soda, baking powder, salt and cinnamon and whisk until all combined.
Fold in the chocolate chip and flour mixture, stopping right when you can’t see any flour anymore.
Using a large ice cream scoop divide the batter into your muffin pan and bake for about 18 minutes.
Check at the 16 minute mark to ensure no overbaking! I overbaked mine just a bit and they were still moist, but I can definitely say that they were overbaked.
Then eat a few of these (or a lot of these) and don’t feel too guilty, you’ve got banana as a sweetener here! At least that’s what I tell myself…!
2013.9.28 (my birthday!)
Hi everyone! This is my first blog post, and I hope that someone actually reads this and likes it! I’m starting off my blog with an icy cold lemon sorbet, which I made just yesterday (twice! I never repeat recipes unless they are truly exceptional). It has the perfect balance between tart and sweet, and has got twelve or thirteen stamps of approval. I served this at my birthday party, and the sorbet hadn’t even finished churning in my ice cream machine when there was nothing left, it was such a humongous hit. So I had to make it a second time, and this time I let it fully freeze overnight. Well, whaddya know? It was even better (duh)! It was so perfectly icy and the lemon flavor cut through so fresh and clean, it was amazing. Even my family, who isn’t big on anything sweet I make asked for scoop after scoop of that amazing sorbet! That means a LOT if you know my family.
I know this post is terribly off timing because autumn’s here and I should be posting pumpkin pies and apple tart and cinnamon-related things like that but let me tell you, this is good in blazing, perfect or freezing weather! It’s like frozen lemonade, perfect for any lemon lover ❤
So with further ado, I give you this simple, five ingredient, crowd-pleasing (oh my God, I just stared at the keyboard for five minutes because I didn't know what word could be used to describe this!) recipe for lemon sorbet!
Please do try this recipe for yourselves, this will be the recipe you'll trust me on forever. This looks like a long recipe, but it's not. It just looks like that because I have a lot to say to make your sorbet-making go smoothly! Process photos below, I’m sorry if they aren’t high quality, I’ll get myself a camera soon!
Makes about a quart (this can easily be doubled or halved, though I don’t see why anyone would want to)
2 cups of water
1 1/4 cups of sugar
1 3/4 cups of freshly squeezed lemon juice, I used about five or six lemons
A good grating of lemon zest, I would suggest one whole lemon
A teeny pinch of salt
First, throw the water, sugar and zest together in a small saucepan over low heat and cook just until the sugar fully dissolves and the water looks clear.
Then bring it up to a simmer and let it simmer for five minutes to fully absorb all of that lemon zest’s beautiful lemony oils.
Pour in the lemon juice and stir it around.
Then just put the whole thing in the fridge to cool down, about three hours, I let it go overnight cause I had the time. Or just throw it in the freezer and check on it every half an hour to chill it faster. Should take about one to one and a half hours, I think.
*You do not want the lemony mixture to be hot! Room temperature is fine, but chilled gets it churning much much faster. Trust me, I’ve tried. And I so regret it.*
Once chilled, pour it into your frozen ice cream machine insert/bowl and let it go for around thirty minutes. Don’t stop when it looks like a crushed ice lemon smoothie and it’s really yellow, it should be really pale, almost white in color and should hold its shape and not sink down when you stop the machine.
*You can, at this stage, throw in any mix-ins you like. I tried chopping up some candied lemon peel, recipe from The Kitchn and it took it to another level of extraordinary.*
Dump the beautiful sorbet into a freezable container, and let it fully set for a few hours.
Share it with your friends, your neighbors, your family…or just eat it all by yourself.
P.S. The photos below are of my birthday cake! I was planning to make my own…but my friend didn’t know that and bought a cake on his way over! So I didn’t think my little fridge could take that much cake…but there’s always next year, eh? Plus I didn’t want to hurt his feelings by not eating his cake!