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I found this interesting cookie recipe from The Kitchn which I had never come across before. Searching around, these cookies are usually made with Hershey’s Kisses instead of making your own chocolates but if you know me, I like to try and make most of everything from scratch at least once. I like the softness of the cookies but the chocolate coffee truffle with peanut butter is an unusual pairing to me. If you’re not a big fan of coffee, you can just leave the Kahlua and coffee out.

Peanut Butter & Coffee Truffle Blossoms (The Kitchn)
Makes: 48 small cookies
Preparation Time: 10 minutes
Cooking Time: 45 minutes
Passive Time: 2 hours

Ingredients
Coffee Truffles
1/2 cup double cream
280g dark chocolate chips
2 tbsp Kahlua liqueur (30ml)
1 1/2tsp coffee powder

Peanut Butter Cookies
240g plain flour
1 tsp baking soda
1/2 tsp salt
110g unsalted butter, softened
220g peanut butter, creamy
50g caster sugar
50g brown sugar
1 egg, large
2 tbsp milk (30ml)
1 tsp vanilla extract

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Method
Coffee Truffles
1. Place the chocolate chips, cream, Kahlua and coffee powder into a heat proof bowl. Then, pour some water into a small saucespan,  making sure the bottom of the heat proof bowl won’t touch the water. Heat the water on medium-high heat until simmering. Reduce the heat to medium-low and place the bowl onto the saucepan. Continually mix.

Note: Alternatively, you can just heat the cream over medium heat until simmering and pour over the chocolate, Kahlua and coffee and whisk until smooth. This should reduce the cooling time to around 10 to 15 minutes for the truffles. You may also find it easier to chop up the chocolate into smaller pieces so it can melt more quickly.

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2. Once all the ingredients have been combined, take off the heat and allow to cool and the chocolate mixture is glossy and just pipe-able. This may take around 40 mins to 1 hour.

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3. Place a baking sheet onto the table and then spoon the chocolate mix into a piping bag with a large round tip. Gently squeeze out and once there is a small chocolate drop, lift the piping bag up, leaving a small tail on the top. Allow the truffles to sit at room temperature until set for around 1 to 2 hours.

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Peanut Butter Cookies
1. Preheat oven to 180°C. In a small bowl, sift the flour, baking soda, and salt and set aside.

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2. Beat the butter and peanut butter until blended.

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3. Add in the brown and caster sugar to the butter mix and continue to beat until light and fluffy.

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4. Add the egg, milk, and vanilla and beat until thoroughly mixed.

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5. Add the flour mixture to the butter mixture and mix on low speed until just combined.

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6. Line a baking tray with baking paper and then shape the dough into balls. Press down gently in the middle to create a small indent into the dough.

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7. Bake the cookies for 10 minutes or until slightly golden in colour.

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8. Take out from the oven and immediately take a chocolate truffle and place into the indent in the cookie. Allow the cookies to cool completely.

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Peanut Butter & Coffee Truffle Blossoms
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Votes: 1
Rating: 4
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These cookies are soft and peanutty with a subtle coffee flavour from the chocolate truffles.
Servings Prep Time
48cookies 10minutes
Cook Time Passive Time
45minutes 2hours
Servings Prep Time
48cookies 10minutes
Cook Time Passive Time
45minutes 2hours
Peanut Butter & Coffee Truffle Blossoms
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Votes: 1
Rating: 4
You:
Rate this recipe!
These cookies are soft and peanutty with a subtle coffee flavour from the chocolate truffles.
Servings Prep Time
48cookies 10minutes
Cook Time Passive Time
45minutes 2hours
Servings Prep Time
48cookies 10minutes
Cook Time Passive Time
45minutes 2hours
Ingredients
Coffee Truffles
  • 1/2cup Double Cream
  • 280g Dark Chocolate Chips
  • 2tbsp Kahlua Liqueur
  • 1 1/2tsp Coffee Powder
Peanut Butter Cookies
  • 240g Plain Flour
  • 1tsp Baking Soda
  • 1/2tsp Salt
  • 110g Unsalted ButterSoftened
  • 220g Peanut ButterCreamy
  • 50g Caster Sugar
  • 50g Brown Sugar
  • 1 eggLarge
  • 2tbsp Milk
  • 1tsp Vanilla Extract
Servings: cookies
Units:
Instructions
Coffee Truffles
  1. Place the chocolate chips, cream, Kahlua and coffee powder into a heat proof bowl. Then, pour some water into a small saucespan, making sure the bottom of the heat proof bowl won't touch the water. Heat the water on medium-high heat until simmering. Reduce the heat to medium-low and place the bowl onto the saucepan. Continually mix. Note: Alternatively, you can just heat the cream over medium heat until simmering and pour over the chocolate, Kahlua and coffee and whisk until smooth. This should reduce the cooling time to around 10 to 15 minutes for the truffles. You may also find it easier to chop up the chocolate into smaller pieces so it can melt more quickly.
  1. Once all the ingredients have been combined, take off the heat and allow to cool and the chocolate mixture is glossy and just pipe-able. This may take around 40 mins to 1 hour.
  2. Place a baking sheet onto the table and then spoon the chocolate mix into a piping bag with a large round tip. Gently squeeze out and once there is a small chocolate drop, lift the piping bag up, leaving a small tail on the top. Allow the truffles to sit at room temperature until set for around 1 to 2 hours.
Peanut Butter Cookies
  1. Preheat oven to 180°C. In a small bowl, sift the flour, baking soda, and salt and set aside.
  2. Beat the butter and peanut butter until blended.
  3. Add in the brown and caster sugar to the butter mix and continue to beat until light and fluffy.
  4. Add the egg, milk, and vanilla and beat until thoroughly mixed.
  5. Add the flour mixture to the butter mixture and mix on low speed until just combined.
  6. Line a baking tray with baking paper and then shape the dough into balls. Press down gently in the middle to create a small indent into the dough.
  7. Bake the cookies for 10 minutes or until slightly golden in colour.
  8. Take out from the oven and immediately take a chocolate truffle and place into the indent in the cookie. Allow the cookies to cool completely.
Recipe Notes

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  • Double boiling the chocolate will increase your cooling time. So another way would be to buy/chop your chocolates into smaller pieces and then just heat the cream over medium heat until simmering and pour over the chocolate, Kahlua and coffee and whisk until smooth. This should reduce the cooling time to around 10 to 15 minutes for the truffles. Or even simpler, you can use Hershey's Kisses instead!
  • Kahlua and coffee powder is optional if you're not a big fan of coffee.
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During this time of year, I’m always in the mood for something with a little bit of kick. So sprinkle of liqueur in this and that recipe. I found this very delicious looking Baileys Cheesecake recipe from the BBC Food website but made a few tweaks to my liking. Read; more Baileys. Of course adding a hazelnut praline mix (from Martha Stewart) on top because obsessively nearly everything I make also needs some nuts or a bit of crunch.

Baileys Irish Cream & Chocolate Cheesecake with Hazelnut Praline

Makes: 1 cheesecake and 1 1/4 cups of praline

Preparation Time: 20 minutes
Cooking Time: 30 minutes
Passive Time: Over 3 hours

Ingredients
Cheesecake
110g butter
250g digestive biscuits (Arnott’s Marie)
600g cream cheese
50ml Baileys or other Irish cream liqueur
100g icing sugar
300ml double cream
100g dark chocolate, grated

Toppings
350ml double cream
85g caster sugar
1 1/2 tbsp water (25ml)
60g blanched hazelnuts
1/4 tsp coarse salt

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Method
Cheesecake
1. Blend or crush the biscuits and place in a medium sized bowl.

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2. Melt butter in a pan or quickly in the microwave and add to the biscuit mix. Mix well until the biscuits have absorbed all the butter.

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3. Press biscuit mix into the bottom of a lined 18cm (7 inch) springform tin. Refrigerate for at least one hour.

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4. Lightly whip the cream cheese and then beat in the Baileys/Irish cream and sifted icing sugar.

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5. Whip the cream in a separate bowl until just reaches stiff peaks.

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6. Fold in the whipped cream and the grated chocolate until smooth.

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7. Spoon evenly onto the biscuits and refrigerate for another two hours.

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Hazelnut Praline
1. Place the hazelnuts onto a baking tray and toast until just golden.

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2. Heat the sugar and water in a small saucepan over high heat, swirling, until sugar dissolves.

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3. Bring to a simmer, and cook, swirling occasionally, until medium amber, about 4 minutes. Add hazelnuts and salt, and stir for 1 minute to coat.

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3. Pour mixture onto a baking sheet lined with parchment or a nonstick baking mat. Leave to cool.

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4. Break apart the praline into smaller pieces and then place into a food processor to pulse slightly until you get smaller pieces. Place into an airtight container which can be kept up to 3 days (at room temperature) or used to immediately decorate the cheesecake.

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Decorating

1. Before serving, take the cheesecake from the fridge and remove the tin.

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2. Whip the cream until just stiff peaks and decorate onto cheesecake.

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3. Sprinkle the hazelnut praline mix on top and serve.

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Baileys Irish Cream & Chocolate Cheesecake with Hazelnut Praline
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Votes: 1
Rating: 5
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The Baileys combination with chocolate and a crunchy, nutty candied hazelnut topping impacts all your senses. A wonderful treat and simple to make.
Servings Prep Time
1cheesecake 20minutes
Cook Time Passive Time
30minutes 3hours
Servings Prep Time
1cheesecake 20minutes
Cook Time Passive Time
30minutes 3hours
Baileys Irish Cream & Chocolate Cheesecake with Hazelnut Praline
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 1
Rating: 5
You:
Rate this recipe!
The Baileys combination with chocolate and a crunchy, nutty candied hazelnut topping impacts all your senses. A wonderful treat and simple to make.
Servings Prep Time
1cheesecake 20minutes
Cook Time Passive Time
30minutes 3hours
Servings Prep Time
1cheesecake 20minutes
Cook Time Passive Time
30minutes 3hours
Ingredients
Cheesecake
  • 110g Butter
  • 250g Digestive BiscuitsArnott's Marie
  • 600g Cream CheeseSoftened
  • 50ml Baileys Irish Cream
  • 100g Icing Sugar
  • 300ml Double Cream
  • 100g Dark ChocolateGrated
Toppings
  • 350ml Double Cream
  • 85g Caster Sugar
  • 25ml Water
  • 60g HazelnutsBlanched
  • 1/4tsp SaltCoarse
Servings: cheesecake
Units:
Instructions
Cheesecake
  1. Blend or crush the biscuits and place in a medium sized bowl.
  1. Melt butter in a pan or quickly in the microwave and add to the biscuit mix. Mix well until the biscuits have absorbed all the butter.
  2. Press biscuit mix into the bottom of a lined 18cm (7 inch) springform tin. Refrigerate for at least one hour.
  3. Lightly whip the cream cheese and then beat in the Baileys/Irish cream and sifted icing sugar.
  4. Whip the cream in a separate bowl until just reaches stiff peaks.
  5. Fold in the whipped cream and the grated chocolate until smooth.
  6. Spoon evenly onto the biscuits and refrigerate for another two hours.
Hazelnut Praline
  1. Place the hazelnuts onto a baking tray and toast until just golden.
  2. Heat the sugar and water in a small saucepan over high heat, swirling, until sugar dissolves.
  3. Bring to a simmer, and cook, swirling occasionally, until medium amber, about 4 minutes. Add hazelnuts and salt, and stir for 1 minute to coat.
  4. Break apart the praline into smaller pieces and then place into a food processor to pulse slightly until you get smaller pieces. Place into an airtight container which can be kept up to 3 days (at room temperature) or used to immediately decorate the cheesecake.
Decorating
  1. Before serving, take the cheesecake from the fridge and remove the tin.
  2. Whip the cream until just stiff peaks and decorate onto cheesecake.
  3. Sprinkle the hazelnut praline mix on top and serve.
Recipe Notes

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  • Hazelnut Praline can be stored in an airtight container which can be kept up to 3 days (at room temperature)
  • Recommend serving the cheesecake once decorated with the hazelnut praline mix or not placing back in fridge as the sugar pieces tends to liquefy a bit.
  • Decorate with cocoa powder and grated chocolate instead if you prefer.
  • Also suggest serving the cheesecake at the latest the next day as I find the Baileys flavour tends to become more subtle the longer its in the fridge.
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I love the smell of freshly made gingerbread cookies even though I’m not a big fan of ginger itself. I found this lovely recipe from ChocolateSuze and it was a definite winner among friends and family, it’s perfect and you can bake it to your liking! Like your gingerbread crunchy? Leave it in the oven a bit longer! Love it soft like I do? Take it out earlier!

Gingerbread Cookies (From ChocolateSuze.com)
Makes: 30 cookies
Preparation Time: 20 minutes
Cooking Time: 30 minutes
Passive Time: 30 minutes

Ingredients
140g salted butter, softened
1/4 cup brown sugar
1 egg yolk
1/2 cup golden syrup
2 1/2 cups (400g) plain flour
1 tsp baking soda
2 tsp mixed spice
4 tsp ground ginger
Icing Tubes (or make your own batch using Royal Icing Mix)

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Method
1. Preheat oven to 150°C fan forced.

2. Beat the butter and brown sugar together until the mixture is creamy and lighter in colour.

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3. Beat in the egg yolk and the golden syrup until mixture is just combined.

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4. Sift in the plain flour, baking soda, mixed spice and ground ginger and stir until combined.

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5. Place a baking paper on the table and place dough on top. Place another baking paper on top and roll flat until about 5mm thick (or preferred thickness).

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6. Use a cookie cutter until the entire dough has been cut. If you find the dough quite soft, you can leave it out to firm up for around 30 minutes or into the fridge or freezer for around 10-20 minutes.

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7. Gently, remove excess dough and use a palette knife or a flat thin utensil to lift the cookie from the baking paper and onto a lined baking tray 2 cm apart.

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8. Place in the oven for 6 minutes or until the edges have slightly browned. You can leave it in for a minute or two longer if you prefer firmer, crunchier gingerbread.

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9. Leave to cool before icing the gingerbread and once finished, leave again for the icing to harden.

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Gingerbread Cookies
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Votes: 1
Rating: 5
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These cookies have the perfect balance of sweetness, and spices. Great fun to decorate too!
Servings Prep Time
30Cookies 30Minutes
Cook Time Passive Time
30Minutes 30Minutes
Servings Prep Time
30Cookies 30Minutes
Cook Time Passive Time
30Minutes 30Minutes
Gingerbread Cookies
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  • 5
Votes: 1
Rating: 5
You:
Rate this recipe!
These cookies have the perfect balance of sweetness, and spices. Great fun to decorate too!
Servings Prep Time
30Cookies 30Minutes
Cook Time Passive Time
30Minutes 30Minutes
Servings Prep Time
30Cookies 30Minutes
Cook Time Passive Time
30Minutes 30Minutes
Ingredients
  • 140g Salted ButterSoftened
  • 1/4cup Brown Sugar
  • 1 Egg Yolk
  • 1/2cup Golden Syrup
  • 400g Plain Flour
  • 1tsp Baking Soda
  • 2tsp Mixed Spice
  • 4tsp Ground Ginger
  • Icing Tubesor Royal Icing Mix and Food Colouring
Servings: Cookies
Units:
Instructions
  1. Preheat oven to 150°C fan forced.
  2. Beat the butter and brown sugar together until the mixture is creamy and lighter in colour.
  3. Beat in the egg yolk and the golden syrup until mixture is just combined.
  4. Sift in the plain flour, baking soda, mixed spice and ground ginger and stir until combined.
  5. Place a baking paper on the table and place dough on top. Place another baking paper on top and roll flat until about 5mm thick (or preferred thickness).
  6. Use a cookie cutter until the entire dough has been cut. If you find the dough quite soft, you can leave it out to firm up for around 30 minutes or into the fridge or freezer for around 10-20 minutes.
  7. Gently, remove excess dough and use a palette knife or a flat thin utensil to lift the cookie from the baking paper and onto a lined baking tray 2 cm apart.
  8. Place in the oven for 6 minutes or until the edges have slightly browned. You can leave it in for a minute or two longer if you prefer firmer, crunchier gingerbread.
  9. Leave to cool before icing the gingerbread and once finished, leave again for the icing to harden.
Recipe Notes

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  • Let icing completely harden before storing
  • Icing Tubes are a great and less messy way to decorate!
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Moo Chi In Fusion has recently opened its doors on Johnston St in Fitzroy. Just minutes down from the bustle of Smith Street, this Asian Fusion restaurant impresses and entices you to stray away from the main streets of Fitzroy. Once you walk into the venue, you’re greeted with this spectacular artwork and friendly staff to boot.

The menu at Moo Chi has an interesting mix of entrees, salads, mains and desserts with some making a slight twist on the traditional dishes you might find elsewhere.

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One of the popular items on their entrees menu is their Angry Bird, marinated ribs with their own spice mix served with some onions and herbs. The flavour in their chicken ribs is stunning. Perfect amount of spiciness, and even though I do enjoy a bit of spiciness if you can deal with pepper this is fine! I could probably have a few drinks and just this on its own for a meal.

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Moo Chi’s Mini Moo Bun can be ordered in a few different choices. Starting with your choice of brioche or lettuce wrap (which I must try next time) and then your choice of filling of either pulled pork, fried tofu, soft shell crab or roast chicken. Being a fan of pulled pork that was a no brainer.

Deliciously tender pork with pickled vegetables and herbs that reminded me of a great coleslaw of sorts it goes great together and I’d definitely order that again.

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Their mains selection leans towards the more Malaysian, Asian style of cuisine but I saw on the menu there was Seafood Spaghetti which I’m curious to try. The Chap Choy Curry is one of your vegetarian options and I love the creaminess of it. With a hint of spices, with vegetables cooked al dente that adds great texture to the dish.

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The Kapitan Chicken Curry is a dry coconut curry  (without sauce) with a hint of lemon grass. The chicken was cooked well and flavour-wise it wasn’t too creamy and the spices weren’t overpowering.

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Their Singaporean Pork Spare Ribs is dressed with a sweet and sour sauce. The sauce at Moo Chi isn’t the same kind of sweet and sour sauce you may find in Chinese restaurants, and it has a more subtle sweetness and sourness to it. The pork pulls away easily and it’s not too fatty. I loved the how well the pork was cooked but I felt there was something missing from the sauce.

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At Moo Chi, they have a few more Asian leaning desserts like Honeydew and Rockmelon Sago but also some Western style desserts like their Crème brûlée. Smooth custard with a crunchy top and served with a biscuit to enjoy it with. Not too sweet and has a nice vanilla taste to it.

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Moo Chi In Fusion Menu, Reviews, Photos, Location and Info - Zomato

Last words

I loved the Angry Bird and Mini Moo Buns and Moo Chi’s mains were flavourful and cooked with care. A real find in Fitzroy and I definitely recommend giving it a try.

Moo Chi In Fusion
72 Johnston St
Fitzroy VIC 3065

Mon – Closed
Tues to Thurs –  5:00 – 10:30 PM
Fri to Sun –  Lunch 12:00 – 3:00 PM and Dinner 5:00 – 10:30 PM

*Opening hours current as at 7 December 2015

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DonToo, part of the Don Don’s family is like their other outlets where they serve a selection of Donburi dishes during lunch time. However interestingly, during the evening it offers a number of different ramen to choose from. With ramen stores rising in popularity, DonToo’s ramen still is a fine place to go to.

One of their ramen’s is their Laksa Ramen with a creamy curry laksa soup base. It’s quite a generous serving and with the lovely Japanese style eggs as well. Laksa Ramen isn’t too common and it would be one of my first choices!

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Their Miso Ramen is also very tasty, flavourful and the addition of corn is a nice touch. I found they add just a bit too much bean sprouts but that’s a small negative.
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Seafood Ramen

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With this store, beers are on the menu so what goes well with beer? Fried Chicken, naturally. Try it with the chilli sauce!

DonToo Menu, Reviews, Photos, Location and Info - Zomato

Last words

DonToo does lunch well, like Japanese fast food and it does ramen even better.

DonToo
330 Little Lonsdale Street
Melbourne VIC 3000

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