Thursday, January 31, 2013

Chocolate Chip Bran Muffins


Muffins have always been a favorite of mine. I like baking them and there are no funny piping/icing decorations involved.  Well, I suppose there could be, depending on the baker's taste!

I felt like making a sweet treat but which were kind of on the healthier side as well, ...add bran !  Usually the Bran Muffins which you buy at the stores are dry and taste like cardboard, so I have come up with this recipe. 

I kept a few of these muffins in a sealed container, at room temperature, and it was even more delicious the next day.

Of course I had to put a spin of Valentine's Day on it - but it is only the sprinkles and edible glitter.

Chocolate Chip Bran Muffins

{makes 12 Muffins}

1/2 cup Oil {Canola is a good choice}
1 Extra-Large Egg
1/2 cup Brown Sugar
1 cup Self-Raising Flour
1 TB Bicarbonate of Soda
Pinch of Salt
1 cup Bran
200g Plain Yoghurt
1/2 cup Chocolate Chips

1 cup Icing Sugar
4 t Water
1/2 cup Dark Chocolate
Sprinkles/Glitter, to decorate {optional}

1.) Pre-heat the oven to 180 deg C (350 deg F) - Spray a 12 hole muffin pan with Spray 'N Cook {line the holes if you wish to}
2.) Beat together the Oil, Egg and Brown Sugar until well combined.
3.) Add the Self-Raising Flour, Bicarbonate of Soda and Salt - stir through.
4.) Stir in the Bran followed by the Yoghurt - stir until just combined {do not over-mix} - lastly stir in the Chocolate Chips.
5.) Scoop the mixture into the muffin pan - bake 15 - 20 minutes.
6.) Prepare the Chocolate Topping 3 - 5 minutes before the muffins have finished baking - Mix the Icing Sugar with the Water and stir until smooth - melt the Dark Chocolate - immediately stir in the Icing Sugar mixture to the melted hot Dark Chocolate.
7.) Remove the muffins from the oven and immediately pour the Topping over.

The Topping sets quite quickly... if you want to add decorations, do that immediately.

Store any leftovers at room temperature in a sealed container.


Hope you enjoy !


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Wednesday, January 30, 2013

Ground Beef Nachos



I used to make this quite often, but for some reason, haven't for a while.  We eat this as a main meal on it's own. The pic shows a full portion for one person.

Roy and Dimitri always share an appetizer plate when we eat at one of our chain restaurants and they absolutely love it. The appetizer at the restaurant is similar to mine, but since I make it as a main meal I added meat.

Ground Beef Nachos

{4 large servings}

600g Lean Ground Beef {Mince}
1 packet Taco or Burrito seasoning
2 TB Oil   {I like to use Avocado Oil}
3 TB Water
1 Can Refried Beans or similar
1 large packet Doritos chips  {I use the cheese flavored}
2 cups Gouda Cheese, grated  {+ extra to top with}
4 Handfuls Lettuce, shredded
2 Tomatoes, chopped
1 Onion, diced
250g Cottage Cheese, plain, chunky
2 Avocados, mashed and seasoned with Salt & Black Pepper, to taste

1.) Heat the Oil in a pan - add the meat and cook until halfway done, add the Taco or Burrito seasoning and the Water, cook until done - add the Beans and heat through.
2.) Arrange the Doritos on 4 plates - scoop some of the meat mixture over, followed by the Cheese, Lettuce, Tomato, Onion, Cottage Cheese and Avocado - in this order.
3.) Top with more grated Cheese.

Serve immediately.

Hope you enjoy this quick dish, which should not take you more than 30 minutes, from start to serving.


Ciao for now,


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Tuesday, January 29, 2013

Valentines Wall Display



This is actually my Wall Plant Box, which is in my bedroom.  It is on a small strip of wall next to one of the windows, but it is also the first wall one looks at when walking down the passage or entering my bedroom.

You can read about that project, as well as see the plans/sizes {step-by-step} on how to build this easy shabby-beachy box HERE, and yes, the plants {succulents, which I thought would take a lot to kill} are all dead... amazing, I only need to look at a plant - even plastic ones - and they quit on me!  It might have to do with the fact that one really need to give the poor guys a bit of water now and then, succulents or not ...

We had to stop, midway, with the make-over of our bedroom {beach themed} last year, September, due to more security which we had to add to the house first.



1.) I started with the felt hearts in red and white, cut into 2 different sizes {4 of each}
2.) The smaller heart was glued to it's opposite color larger heart {more or less in the center}
3.) I added tiny silk roses using Berry pins

Punched holes into the larger hearts and threaded through a thin silver chain which I used to hang as a small garland on the bottom piece of the plant box.



Some close-ups of what I added 

- The small heart/chain garland
- Top left: another felt heart with a LOVE charm, kept in place with 2 Berry Pins
- Top right: The 2 resin hearts were already on the box and I added a medium silk rose to the tops
- Bottom left: a new plant {Maiden Hair, I think it's called}in a pot which I bought a few of for next to nothing last year
- Bottom right: A Beachy style bench frame with a photo of Roy, myself and the kids - this is usually displayed on our entertainment cabinet in the bedroom

Let me know what you think !  {I am still busy with a small table Valentines vignette, but suddenly crafter's block struck me since the beginning of 2013 - amazed myself by doing this one shared today!}


                                                  

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Monday, January 28, 2013

Onion Chutney

Onion Chutney ~ Caramelized Onions ~ perfect served with steaks and sandwiches #OnionChutney #Chutney #CaramelizedOnion

Oh, this is a good one !  You can whip it up in minutes and serve it with so many dishes.

I served this on a Steak & Camembert Baguette and it was finger-lickin' good - see my assembly for the baguette after the recipe for the Onion Chutney.

Onion Chutney

{makes about a cup - 250ml}

2 Large Onions, sliced - rings or half rings
3 TB Butter
2 TB Brown Sugar
1/3 cup Balsamic Vinegar
Salt & Freshly ground Black Pepper

1.) Saute the Onion in the Butter until soft and just changing color over medium heat.
2.) Add the Brown Sugar, Balsamic Vinegar and season to taste with Salt & Black Pepper - simmer for approximately 5 minutes.

Serve hot or cold as preferred.


Double or triple the quantities below - depending on how many you'd like to make

{below serves 2 - 3}

1 Baguette 
  4 TB Smooth Cottage Cheese - mixed with 2 t Wholegrain Dijon Mustard
1 (125g) Camembert Cheese, sliced
2 Medium sized Steaks, cooked
Onion Chutney, see recipe above
2 Large Gherkins, sliced
Coriander or Basil leaves, to garnish {optional}

1.) Slice the Baguette right through lengthwise and then in 4 equal pieces
2.) Spread both insides of all the bread slices with the Cottage Cheese/Mustard mixture
3.) Add a layer of Camembert Cheese slices
4.) Slice the cooked Steaks and place on top of the Camembert Cheese
5.) Spoon some Onion Chutney over the Steak and finally add the sliced Gherkins

Garnish with Coriander or Basil leaves {optional}


Enjoy!!

Sunday, January 27, 2013

Message Chocolate Hearts


A Small chocolate heart on a caramel chocolate heart platform !  And yes, they are hollow with a little note inside.

It reminds one of the fortune cookie ideas going round now - baked or fabric made, of course I love them..it is always a surprise to whomever will open one. But, I did not want to make something that is that well known as the fortune cookies.

Really, would you have suspected a little note, and a love note at that!, inside these chocolate hearts?  My Valentine's Smash Cake has become so popular and I thought I might as well go for a smaller treat. You can make a bunch of these in no time at all and it will be perfect for the kids to hand out to their friends and teachers.

Let me show you how easy these are to make !

You will need :

Chocolate for the hollow hearts
A different color chocolate for the platform hearts   {I used Caramel}
Decorations   {I used tiny icing flowers}
Edible Glitter

Love Notes - of course !!
Heart shaped mold   {I used my silicone ice tray}
Heart shaped cookie cutter, slightly larger than the the above
Aluminium Foil


Here we have the ice tray for the hollow hearts / a cookie cutter / aluminium foil


The pic above shows that I have placed some melted chocolate in each opening 
To the left, I have already spread chocolate on the bottom and to the sides {remember the first time needn't be perfect - you just need a starting point
To the right, these openings were not yet spread with the chocolate

After spreading the chocolate thinly, place in the freezer compartment for 1 minute - remove and repeat the spreading and freezing another 3 times - leaving the last spread 2 - 3 minutes in the freezer compartment to really harden

Once they are ready, gently pull at the edges of the heart shaped hollows of the silicone mold - turn over and very lightly tap and press the hearts out.


Meanwhile start making the platforms by pouring a small amount of melted Caramel chocolate into the center of the cookie cutter, spreading with a small spoon to cover the full bottom - I filled mine about 3 - 4mm high - place in the freezer compartment for 1 - 2 minutes until set - remove and gently push out of the cookie cutter
This was the only problem I had - only one cookie cutter in the exact size I wanted to use for a bunch of hearts, but in the end it did not take up too much extra time, as I made one of the above, placed in the freezer and each time I took out the ice tray with the hollow hearts in, I placed another cookie cutter filled with caramel chocolate in the freezer


Right, by this time you should get your little notes ready - I like the normal handwritten ones - more personal - I wrote each note and then just repeated the handwriting to give it a bit of difference
Hopefully you will come up with more original lines/quotes!


This is a pic of one of the un-molded hollow hearts with the open side up - slip in the note {do not fold it, just bend slightly so that the "walls" of the chocolate will keep it in place} - the easiest and quickest way to adhere the hollow heart to the platform heart is to use a match ... light the match, hold the flame around the edges {very quickly}of the hollow hearts and just heat the chocolate - then quickly turn the hollow heart over and stick on top of a platform heart

Decorate as you wish {use a drop or two of melted chocolate as a type of glue}

And here is a close-up of the final {already broken open} heart


What do you think, a keeper or shall we stick to the fortune cookies ?

I think I will make another batch of these for the kids on Valentine's Day - well, I might or I might think of something new ....but for the moment my creative juices are drained - I have a craft block with my half-done Valentine's Vignette !

Enjoy your Valentine baking & crafting,


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Candied Peanut & Sea Salt Chocolate


Before we start today's post, I would like to remind you of my Facebook Link Up Party which will be open until January 31 - You can still link up  HERE


************************************************************************

This was supposed to have a mixture of Fruit & Nuts as a topping, but typically me,.. I found these delicious Candy coated Peanuts, so back on the rack with the Fruit & Nuts and here we are with the Candied Peanuts.

Super easy - no mold, yes, my heart shaped cookie cutters again!  As some of us in our household like our chocolate with a bit of Sea Salt and others don't, I made half with the Salt and the other half without.


You will need:

A good quality Chocolate, melted
Candied/Sugared Peanuts
Different size Heart cookie cutters  {or just one size}
Sea Salt {optional}
Sprinkles - I used "lips"  {optional}


Place your chosen cookie cutters on a piece of aluminium foil {flat plate underneath}
Pour the melted Chocolate into the cutters {to your thickness preference}
Place in the freezer compartment until half set (about 1 - 2 minutes, depending on the thickness}


Top with the Candied Peanuts whilst still half set - add the Sea Salt and Sprinkles {if using} now as well.
Place back in the freezer compartment for another 2 - 3 minutes until fully set.


Gently break off the excess chocolate which has seeped through {see arrows}.
Tap out your chocolate heart from the cookie cutter {I found to push it a little upwards first and then out downwards works best}

Perfect as a teacher or friend gift. Use paper lunch bags with a nice Valentine's ribbon as packaging.

Later,


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Saturday, January 26, 2013

Facebook Link Up Party-Updated




My apologies everyone ! It seems the linky did not show up for you guys although I could see some link-ups.

I would appreciate it if you will go HERE and link your Facebook page and maybe follow some new friends.

Thanks again for your patience,


Loaded Cowboy Food


This is a large dish, my ordinary pans were too small and I used my electric wok, which is a nice size for this loaded and very filling recipe.

It was also an extremely difficult dish to take photos of, fortunately I took some pics while it was still in the wok, as the ones I took dished up in a plate, looked very messy.

But, all that aside, this is so filling, it only needed a dinner roll or two served with it. {Although I had a salad on the side as well}

I found this recipe in the cookbook One-Two-Three On The Table and made a few small changes.

Loaded Cowboy Food

{6 large servings}

2 TB Avocado Oil
1 Onion, finely chopped
1 Green Bell Pepper, chopped
3 t Garlic, crushed
1 Red Chilli, finely chopped    {you can add more if you like}
1/2 cup Carrots, grated finely
250g Bacon Bits
500g Lean Ground Beef {Mince}
Salt & Freshly ground Black Pepper
1/4 cup Coriander leaves, chopped
1 tin (60g) Tomato Paste
1 tin (410g) Chopped Tomatoes
1 TB Sugar
2 TB Chutney
1 TB Worcestershire Sauce
1 tin (410g) Beans in Tomato Sauce
1 tin (410g) Corn Kernels  {not the creamy Sweetcorn}
6 Extra-Large Eggs
1 cup Cheddar, grated

1.) Heat the Oil in a large pan and saute the Onion, Green Bell Pepper, Garlic, Red Chilli and Carrots until just soft - add the Bacon and stir-fry until the Bacon is cooked.
2.) Add the Ground Beef {Mince} to the pan, season with Salt & Black Pepper to taste, and cook over medium heat {stir regularly} until the meat is cooked through.
3.) Stir in the Coriander leaves, Tomato Paste, Chopped Tomatoes, Sugar, Chutney and Worcestershire Sauce - simmer 15 - 20 minutes.
4.) Add the Beans in Tomato Sauce and the Corn Kernels -- bring back to the boil.
5.) Make 6 hollows in the meat and break an Egg into each hollow - add a little Salt & Black Pepper to the top of the Eggs.
6.) Cook until the Eggs are done to your liking - sprinkle the Cheddar Cheese over.

Serve immediately - Enjoy!


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Friday, January 25, 2013

Quick Homemade Marshmallow


This is actually a recipe I make as a topping to cupcakes see HERE and for sweet treats, see HERE. I always have a little left over and came up with this idea.

Make your cupcakes/sweet treats and use this recipe as a topping, or make a batch and do the following:

Quick Homemade Marshmallow

{Quantity below will be enough for 6 HIGH toppings or at least 40 small marshmallows as in the pic above}

1/4 cup Cold Water
1 TB Powdered Gelatin, Plain
1/4 cup Boiling Water
1/2 t Caramel Essence {you can use any flavor you like}
1 cup Caster Sugar
Few drops Food Coloring - optional
Sprinkles/Sugar Sprinkles/Chocolate - whatever you like to decorate - optional
Icing Sugar, optional **

1.) Place the Cold Water in a medium mixing bowl - sprinkle the Gelatin over - wait until it gets spongy - microwave on HIGH for 20 seconds until clear and dissolved.
2.) Add the Boiling Water and Essence of your choice and mix {if using coloring - add this now and keep mixing}.
3.) Whilst beating, add the Caster Sugar gradually, beat until a thick meringue consistency has formed {5 - 8 minutes} - as soon as stiff peaks form and it gets sticky it is ready.
4.) Scoop mixture into a piping bag and use as you wish - the shape will stay the way you pipe it.

Sprinkle any decorations over as soon as possible, especially in very cold weather, as the outside of the marshmallow dries fairly quickly.
Chill at least two hours.
**If making shapes only - make sure to pipe the marshmallow out on a well powdered {Icing Sugar} piece of aluminium foil - makes lifting easier and "seals" the bottom at the same time.


Have fun and remember the shapes, colors and flavors are endless !

Later,


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Thursday, January 24, 2013

Baked Mashed Potatoes


Bake mashed potatoes in a muffin pan and see how surprised your family will be!  It looks just like a muffin, but it is really only the outside which has been baked to hold it together. The inside is soft mash.

I like Parmesan on top whereas the most of my family prefer Cheddar - it is really up to you which one to use. {left is a muffin topped with Cheddar and on the right with Parmesan}.

As with normal mashed potatoes I serve them with a sauce which could be a gravy or a store-bought packet of cheese sauce.  {which is what I used - Cheddar Cheese Sauce with Black Peppercorns and extra Cheddar stirred through until melted}

Baked Mashed Potatoes

{makes 12 muffin size servings}

{adapted by me from the recipe book Spyskaarte vir Elke Seisoen}

5 Large Potatoes, peeled and cut into cubes
3 t Garlic, crushed
4 TB Butter
1/2 t Nutmeg
Salt & Black Pepper, to taste
2 Extra-Large Eggs, separated
Cheddar or Parmesan to top, grated

1.) Pre-heat the oven to 180 deg C (350 deg F) - Spray a 12 hole muffin pan with Spray'N Cook.
2.) Boil the Potatoes and Garlic in lightly salted water until just soft enough to mash - drain, using a colander, and transfer to a mixing bowl - mash the potatoes with the tiny bits of Garlic.
3.) Add the Butter, stir through, and add the Nutmeg together with the Salt & Pepper - add the Egg Yolks and quickly stir into the potato mixture.
4.) In a separate bowl, beat the Egg Whites until stiff, but not dry - fold this into the potatoes.
5.) Fill the muffin pan holes with the Potato mixture - sprinkle Cheddar or Parmesan Cheese over - bake 25 - 30 minutes until just starting to brown.
6.) Remove from the oven - wait a minute or two and then lift out using a large table spoon.

Serve immediately with a sauce of your choice or extra Butter.


Bye-bye now,


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Wednesday, January 23, 2013

Hot White Chocolate Sauce & Frozen Berries



Have you ever totally forgotten about a post ?  Especially after you had already done the editing of the photo, filed it in the "ready to post" file .. I did !

I made this as a dessert a few weeks ago already, and if I did not page through my hundreds lists, of to make, to post, for later ... you get the idea, how many lists I have floating around, I would have forgotten about this recipe - AND IT WAS SO GOOODDD !! How did I forget...


Anyhow, this is a delicious chocolate sauce which can be served with any number of desserts - I chose frozen strawberries {wanted frozen mixed berries, but could not find any :-(  }. I bought fresh strawberries and froze them myself - cut the strawberries into smaller pieces, place a single layer on aluminium foil and place in the freezer compartment for an hour or two until frozen.

Hot White Chocolate Sauce & Frozen Berries

{makes approx. 700ml}
source: adapted from the Springbok Kitchen 

400g White Chocolate, good quality
2 cups Fresh Cream {whipping cream/double cream}
3 TB Sweetened Condensed Milk

1.) Melt the White Chocolate {microwave or in a heatproof bowl over boiling water}.
2.) Add the Fresh Cream and Condensed Milk, mix well, place in the microwave for 30 - 60 seconds to heat.

** For a thicker sauce, use only 1 1/2 cups Fresh Cream**


Serve immediately over frozen berries.



Hope you enjoy!


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Get Your Site's Pin Count


The other day someone wanted to know whether there is a way to get your Pinterest Pin Count. Now, I have been checking mine for a few months using the link below.

I know one can usually see your pin count on the little gadget installed on your post, but some prefer not to have the count meter showing. It is also not reliable, as many pinners {I confess, I am one of them} use their bookmarklet in the toolbar to pin - that would not show on the counter.

Do remember though, that the count you will get from using the Pinterest Count link, will not include any re-pins that has been made.  I do hope Pinterest will get onto that, as it will be most interesting to see exactly how many of our posts are floating around, don't you think?

But, for now, use THIS link to check the pin counts made directly from your site.  You will have to type in the full link to a specific post to get the correct results. - not your blog's general URL.

Hope this will be of any help to you !




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Tuesday, January 22, 2013

Our Hearts Are Tied Together


Two hearts tied together with a ribbon ... and it's CHOCOLATE !  No mold needed, only a basic kitchen baking tool....

This was unbelievably easy to make. Let me show you how:


I know, I know - as soon as you had seen the two heart shaped cookie cutters, you have put it together, right? Well, for me, it was a first!  


Place the two cookie cutters on a piece of aluminium foil as shown in the above pic - melt chocolate and carefully pour in between the two cutters {as this was my first go at it, I made it a little thick and I did not want to break the hearts when removing them} - Chill for 2 - 3 minutes in the freezer compartment.


1.) Remove the outer cookie cutter carefully
2.) See the cutter had come away clean from the chocolate
3.) Whilst the inner cutter is still in place - break off the excess chocolate which has seeped through - then remove the cutter.


I made big hearts and smaller ones as well.
To finish I drizzled Caramel Chocolate over and tied a Valentine ribbon around two of the hearts.

Happy Valentine's crafting/baking and cooking!


Ciao for now,


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Feta & Broccoli Polony Muffins


Great for a light dinner, lunch and especially for the lunch box. This muffin has it all.

The Polony, also called Bologna, can be substituted for pure Chicken Polony or you can use any leftover cooked meat.

This surely beats a boring Polony and Cheese sandwich. We enjoyed this so much, that I will definitely make it very soon again.

Feta & Broccoli Polony Muffins

{makes 8 large muffins}

1 Onion, chopped finely
1 Green Bell Pepper, chopped
1 cup Broccoli, broken into smaller pieces
2 TB Oil {I used Avocado Oil}
250g Polony {Bologna},cut into small cubes   
1 round {80g} Feta Cheese, small cubes
1/2 cup Cheddar Cheese, grated
6 Extra-Large Eggs
1/2 cup Oil  {I used Sunflower Oil}
1 1/4 cups Flour
1 TB Baking Powder
2 t Dried Mixed Herbs

1.) Pre-heat the oven to 200 deg C (400 deg F) - Spray a muffin pan with Spray 'N Cook and/or line with muffin liners.
2.) Saute the Onion, Green Bell Pepper and Broccoli in the Avocado {or other} Oil until soft - the Broccoli must still be crispy.
3.) Place the Broccoli mixture in a medium mixing bowl - add the Polony, Feta and Cheddar Cheese - mix together.
4.) In a separate bowl, beat the Eggs and add the Oil, mix another 10 - 15 seconds.
5.) Sift together the Flour, Baking Powder and Herbs - add to the Egg mixture, stir to mix - add the Broccoli mixture, stirring until combined.
6.) Fill the muffin holes or liners and bake 15 - 20 minutes until done.


Remove muffins from the pan and allow to cool slightly.

Serve warm with butter!  {they are just as delicious cold..}


Hope you enjoy!

Bye-bye now,


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Monday, January 21, 2013

Creamy Greenbeans {side dish}


We all have our favorite {and sometimes just boring} side dishes. Usually I will make a bundle of greenbeans wrapped in bacon, but when I am lazy I will make today's side dish.

I like to serve colorful plates, you know, something like the Greenbeans with another side of Carrots, a starch, which is mostly white and then of course the meat.

Greenbeans, when cooked uncovered, also keep their bright green color ... don't ask me why, I don't know, maybe if I google it... but it works.

Creamy Greenbeans {side dish}

{adapted from the recipe book Spyskaarte vir elke Seisoen by Annette Human}

250g Greenbeans, cooked but still a little crispy, drained
1 small Onion, sliced thinly
250g Mushrooms, sliced
3 TB Butter
1/2 packet Cream of Mushroom Soup Powder
2 t Lemon Juice
1 t Aromat/Fondor
3/4 cup Milk
Freshly ground Black Pepper

1.) Saute the Onion in the Butter until soft - add the Mushrooms and cook until golden brown.
2.) Add the Soup Powder, Lemon Juice and Aromat or Fondor, stir until mixed - add the Milk and Greenbeans, simmer 10 - 15 minutes until thick
3.) Season with Black Pepper.

Serve immediately !  {The longer this dish stand, the thicker the sauce will become}


Hope you enjoy!!

Ciao for now,


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Sunday, January 20, 2013

Choc Cup, Caramel Center & Mallow Frosting

Choc Cup, Caramel Center and Mallow Frosting ~ Caramel in a Chocolate Cup topped with homemade Marshmallow ~ ste-by-step directions #SweetTreats #ChocolateCups

A Chocolate cup filled with Caramel and topped with Marshmallow! When it comes to sweets, there are not a lot more I would ask for, and here we have it all in one.

I have always been wary of working with chocolate - especially the kind you need to mold... but let me tell you, a little patience is all that's needed, really.

To make the Chocolate Cups, I used my silicone cupcake/muffin molds. Once you are satisfied with the thickness of the chocolate, and it has set completely, loosen the edges of the silicone and peel off - easy as that!

THIS IS WHAT YOU WILL NEED :

Chocolate, melted
Caramel Condensed Milk {or any filling if Caramel is unavailable}

Gelatin, plain  * see recipe below
Cold water  * see recipe below
Hot Water  * see recipe below
Caster sugar  * see recipe below
Caramel Essence {or Vanilla}  * see recipe below

Sprinkles, Edible Glitter, Tiny Icing Flowers

Silicone molds or Chocolate molds {Cupcake "bottom" shape}
Piping Bag, Nozzle etc

Choc Cup, Caramel Center and Mallow Frosting ~ Caramel in a Chocolate Cup topped with homemade Marshmallow ~ ste-by-step directions #SweetTreats #ChocolateCups

1.) First start with the Chocolate Cups - place a small amount of melted chocolate in the bottom of your mold - use the back of a spoon to paint the chocolate up the walls of the molds {thin is okay - even if it is not covered all over}
2.) Place in the freezer compartment for 1 - 2 minutes until hard - repeat the process by adding more melted chocolate to the bottom and up the walls - chill again for 1 - 2 minutes ---Repeat this twice more, you should now have a fairly thick wall of chocolate.

Choc Cup, Caramel Center and Mallow Frosting ~ Caramel in a Chocolate Cup topped with homemade Marshmallow ~ ste-by-step directions #SweetTreats #ChocolateCups

3.) After the last coat, keep in the freezer compartment at least 3 - 4 minutes to really set

Choc Cup, Caramel Center and Mallow Frosting ~ Caramel in a Chocolate Cup topped with homemade Marshmallow ~ ste-by-step directions #SweetTreats #ChocolateCups

4.) Add a generous amount of Caramel {I used a heaped teaspoonful for each cup} - gently spread all over the bottom and a little up the sides of the cup.
5.) Loosen the silicone from the chocolate and peel away.

Choc Cup, Caramel Center and Mallow Frosting ~ Caramel in a Chocolate Cup topped with homemade Marshmallow ~ ste-by-step directions #SweetTreats #ChocolateCups


6.) *  to make the Marshmallow Frosting: {enough to decorate 6 cups}
      
      1 TB Powdered Gelatin, Plain
      1/4 cup Cold Water
      1/4 cup Boiling Water
      1/2 t Caramel or Vanilla Essence
      1 cup Caster Sugar

- Place the Cold Water in a medium sized bowl - sprinkle the Gelatin over, wait until spongy - microwave at HIGH for 20 seconds until clear and dissolved - add the Boiling Water and the Essence, stir - gradually add the Caster Sugar whilst beating on High with an electric hand mixer or  food processor - keep beating until you have a thick meringue like consistency {around 5 - 8 minutes} - the Marshmallow is ready when it forms peaks and are really sticky - transfer to a piping bag - pipe onto and into the chocolate cup and decorate as you wish.

Choc Cup, Caramel Center and Mallow Frosting ~ Caramel in a Chocolate Cup topped with homemade Marshmallow ~ ste-by-step directions #SweetTreats #ChocolateCups

Heart Sprinkles and Silver Edible Glitter

Choc Cup, Caramel Center and Mallow Frosting ~ Caramel in a Chocolate Cup topped with homemade Marshmallow ~ ste-by-step directions #SweetTreats #ChocolateCups

An Icing Flower and Pink Edible Glitter

Choc Cup, Caramel Center and Mallow Frosting ~ Caramel in a Chocolate Cup topped with homemade Marshmallow ~ ste-by-step directions #SweetTreats #ChocolateCups

An Icing Flower and Pink Sugar Crystals

Choc Cup, Caramel Center and Mallow Frosting ~ Caramel in a Chocolate Cup topped with homemade Marshmallow ~ ste-by-step directions #SweetTreats #ChocolateCups

Pink Heart Sprinkles and Pink Edible Glitter


Enjoy !