Tagged: dessert

I think these may actually be deadly


I needed something nice to go with Easter dinner; something that would go with the roast chicken we’d done for when our friend came over.  I decided that these little cakes would be a good thing to try; they weren’t too hard, and they looked sufficiently decadent so as to be a grown-up version of Easter chocolate.

Boy howdy were they good.

For a change, I followed the recipe to the letter, so I have nothing to add other than I can highly recommend using a bar of 70% dark Rittersport as your chocolate.  You’ll get a gooey, velvety, rich and dark cake that looks like you spent ages getting the batter just so, when really it only takes about 20 minutes from start to finish.

Marshmallows: attempt #1 of possibly many

Well, these were odd.  My friend made amazingly light and fluffy marshmallows from scratch several months ago, so I decided to give them a shot using this recipe.  Mine, though very nice to look at and fairly tasty, are pretty dense.  I think where I went wrong was in not letting the whole mixture whip as long as it should have.  My error here seems to be a lack of air.  I already have an idea for a new flavour, so after a bit of shopping tonight I’m going to have another stab at this.

Edit: Upon further discussion and reflection, we came to the conclusion that these are in fact more of a “utility-mallow:” excellent for dipping in chocolate, making s’mores with, cutting up for adding to desserts, etc.  Good for snacking on, but not as good as my friend’s, which I later discovered had had egg whites in them, and thus the much lighter texture.  Hers are more of a “snacking-mallow:” better eaten on their own without any adulteration.