Sweets to the …

… well, ME.

A change up from the endless bread posts.

I tried out a recipe for red velvet cake for the first time by making a half batch and baking cupcakes. Next time … do NOT double the cocoa cause the liquid red food colouring ended up sort of garnet instead of the ‘red’ that the person who posted/rec’d the recipe had. Since the cupcakes went into the freezer, I didn’t make a frosting but the cream cheese/butter combo is probably warranted.

And I made a batch of date oatmeal turnovers using a tried and true recipe. I made a few changes to switch things up like NOT pulsing the oatmeal flakes a bit in the food processor, which was a mistake. There’s a bit too much texture/roughage for my taste. And, I decided to try the egg glaze to see if I liked the shiny look … meh!! (I don’t think the look is worth using up a perfectly good egg especially as I ended up throwing away the rest.) For serving, I’d make up an icing sugar/butter glaze and drizzle it over the turnovers.

A few other things I’ve made include a batch of Nutella panna cotta

ETA (04/12/2017): I decided to add the recipe in case anyone is interested.

Nutella Panna Cotta – makes ~1 3/4 cups, serves 4-6

1 cup/250ml whipping cream (**1/2 cup 2% milk and 1/2 cup whipping cream)
25g/2 tbsp sugar (**reduce to 1 tbsp next time)
1 tsp gelatine (**used 1 1/2 tsp)
1 1/2 tbsp cold water
1/2 cup Nutella
**pinch of salt (optional)

** Adjustments made

In a small bowl, add the gelatine and sprinkle the water over the top. Allow to bloom.

Scald the cream in a saucepan on the stove, or in a microwave safe bowl, and stir (or whisk) in the sugar and salt. Add a bit of the warmed cream to the gelatine mixture and stir until the gelatine is dissolved. Stir the Nutella into the warm cream until it’s thoroughly dissolved. Add the gelatine mixture and stir. Pour the mixture through a sieve into a measuring cup. Portion the panna cotta mixture evenly into 4-6 containers.

Let set in the fridge for at least 2 hrs. Four is preferable if you can wait that long. There’s no need to turn out the panna cotta. Eating it out of a pretty glass or other serving dish is fine.

.. and a quick sundae with the last of the French vanilla ice cream in my freezer and some sea salt caramel sauce.

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11 thoughts on “Sweets to the …

  1. I have to say, I have never seen the draw for the red velvet cake, but yours looks beautifully moist. The date filled oatmeal cookies, is that the recipe I posted in 2013? I just love those cookies. You had also commented that you would try an egg wash back then, too bad it didn’t work out. Your round up of desserts look wonderful. I particularly like the salted caramel sundae!

    1. Thank you for the reminder. Yes, with some changes to make it easier to roll out. It’s hard to believe how long it’s been. 🙂

      The egg wash wasn’t a failure. I just didn’t see a point. Same with the icing sugar drizzle to decorate it. I’d use it for company or if I was taking it somewhere but for myself, it doesn’t add much to the tasting experience.

  2. Would you believe that as popular as red velvet cake is, I’ve never tried it. I do have to say that your cupcake looks that it has a very nice texture and I personally like its color. Nutella panna cotta sounds good and I’m sure it was. 🙂

    1. I’ve heard of red velvet cake for years but was never tempted to try … figured a half bottle of red food colouring wasn’t too much to sacrifice to the experiment. NOT my gel food colouring though. 🙂

      I made 10 cupcakes out of a half recipe and ate one while freezing the rest for another time. I used butter but I’ve seen it made with canola oil too. No buttermilk though so I soured some 2% milk with lemon juice instead.

      It tasted pretty good as a cake.

      Panna cotta is my ‘go to’ easy mousse/pudding dessert. Vanilla bean panna cotta with fresh raspberries is still my favourite flavour.

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