南瓜朱古力鬆餅蛋糕 Vegan Pumpkin Chocolate Chip Muffin Cupcakes

Vegan-Pumpkin-Chocolate-Chip-Cupcake-537x357

Serve: 24 cupcakes

材料 INGREDIENTS
2杯 罐裝南瓜
2.5杯 麵粉
2杯 砂糖
2/3杯 菜油
1/2杯 豆漿
2茶匙 香草精
1茶匙 發酵粉
1茶匙 小蘇打
1茶匙 肉桂粉
1/2茶匙 鹽
1杯 巧克力片
2 cups canned pumpkin
2.5 cups flour
2 cups granulated sugar
2/3 cup vegetable oil
1/2 cup soy milk
2 tsp vanilla extract
1 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp salt
1 cup of chocolate chips

做法 Methods

1. 將鬆餅模排好。
Line a muffin tin with eco-friendly (unbleached) cupcake liners.

2. 烤箱預熱至350°F/ 200°C。
Preheat oven to 350°F.

3. 將南瓜、油、豆奶、糖和香草精油放在中碗中攪拌。
In a medium mixing bowl, mix together the canned pumpkin, oil, soy milk, sugar and vanilla.

4. 然後篩入麵粉、泡打粉、蘇打粉、肉桂粉和鹽。用叉子或手打器攪拌(不要用電動攪拌機)。
When this is thoroughly mixed, sift in the flour, baking powder, baking soda, cinnamon and salt. Use a fork or whisk – not an electric mixer.

5. 倒入巧克力片。
When batter is thoroughly mixed, pour in the chocolate chips and mix them in

6. 將麵糊倒入鬆餅模,約2/3滿。烘培時鬆餅會升高,所以不要例得太滿。
Pour batter into the muffin tin – filling each space about 2/3 full. The cakes will rise a lot, so don’t overdo it unless you want gigantic cupcakes.

7. 放入350°F/200°C焗爐烘22分鐘。放涼即可。
Bake at 350°F for 22 minutes. Let cool before you eat them. Enjoy!

Source: inhabitots 
Photo: inhabitots

「驚喜」巧克力松露 Chocolate Surprise Truffles

Chocolate-surprise-truffles

材料 Ingredients 
125毫升雙層奶油 125 ml double cream
25克 無鹽牛油(奶油) 25g unsalted butter
(about a walnut-sized)
250克 優質的黑巧克力(70%可可固體),
破碎成小塊
250 g good-quality dark chocolate (70% cocoa solids), broken into small pieces
一小撮海鹽 1 pinch sea salt
少許白蘭地 1 splash brandy
1把榛子(壓碎) 1 large handful of hazelnuts, bashed up
50克 可可粉 50g cocoa powder
 一小撮辣椒粉 1 pinch of chilli powder

製作方法   METHOD

1. 將巧克力分成細塊,放在碗中。用小鍋將雙層奶油加熱至沸騰,加牛油,熄火。將奶油倒到巧克力中,待數分鐘,讓巧克力稍為融化。
Break the chocolate into little chunks and place in a small bowl. In a saucepan, bring the cream to the boil, add the butter and take off the heat. Pour the cream over the chocolate chunks and leave to stand for a few minutes, giving the chocolate a chance to melt.

2. 將混合物攪拌後先擱置數分鐘,然後再稍為攪拌至完全混合,用蓋/保鮮紙蓋上,放在冰箱約2小時。Stir the mixture and leave for another few minutes. Stir it again to make sure it’s mixed thoroughly, then cover and refrigerate for at least 2 hours or until set.

3. 將榛子放入焗爐烤香,壓碎,放置在碗/碟中。把可可粉放置在另一隻小碟子裡。用一隻小匙弄成一個小朱古力球,然後用沾上可可粉/碎果仁。
Toast the hazelnuts, bash them up into fine bits and place them in a shallow bowl. Place the cocoa in another shallow bowl. With a teaspoon, scoop out little balls of the set truffle mixture. Roll in the palm of your hand, then in either the cocoa or bashed up hazelnuts to coat.

4. 用最後餘下的巧克力混入辣椒粉, 製作「驚喜巧克力松露」。
When you’ve used up most of the mixture, stir in the dried chilli. Make the last few (surprise) truffles, then place them in the fridge to firm up for about half an hour before serving them with a cup of coffee or wrapping them as a gift.

Source: Jamie Oliver. com 

自製軟滑巧克力松露 Amazing DIY chocolate truffles

Amazing-DIY-chocolate-truffles

材料 Ingredients 
300毫升雙層奶油 300 ml double cream
1旋鈕(約1夥合桃大小)
無鹽牛油(奶油)
1 knob unsalted butter
(about a walnut-sized)
1隻 蜜橙皮(磨碎) finely grated zest of 1 clementine
300克優質的黑巧克力(70%可可固體),
破碎成小塊
300 g good-quality dark chocolate (70% cocoa solids), broken into small pieces
一小撮海鹽 1 pinch sea salt
少許白蘭地 1 splash brandy
1把混合堅果
(巴西堅果,烤杏仁和榛子)
1 handful mixed nuts, (Brazil nuts, toasted almonds and hazelnuts)
3湯匙可可粉 3 tablespoons cocoa powder, to serve

製作方法   METHOD

1. 在平底鍋以中火將雙層奶油加熱(不至沸騰)。待有微小的氣泡開始出現,加入牛油和蜜橙皮。
Put the cream in a pan over a medium heat and let it heat up. You don’t want it boiling, just hot. As soon as tiny bubbles start to appear, add the knob of butter and the clementine zest.

2. 當牛油融化後,加入巧克力塊攪拌至巧克力慢慢融化。如果混合物出現輕微的分解,可加少許熱水。
Once the butter has melted, pour this hot mixture over the chocolate pieces, whisking as you go, so the chocolate melts nice and slowly. If the mixture splits slightly,  add a splash of boiling water.

3. 加入少許鹽和白蘭地,攪拌。
Add a pinch of salt to the mixture. Stir in a splash of brandy.

4. 當所有材料完全融化,將巧克力混合物倒入盤或碗中。放在冰箱約2小時。
Once completely melted and smooth, pour your melted chocolate mixture into a nice little serving dish or bowl. Pop this in the fridge for about 2 hours to set.

5. 準備製作松露巧克力前,先從冰箱把巧克力放於室溫約30分鐘。
About 30 minutes before you’re ready to make your truffles, pull the bowl out of the fridge and let the chocolate warm up to room temperature.

6. 將混合果仁放入膠袋中,用麵團捧把它們壓碎。把果仁和可可粉各自放在小碟子裡。
Put your mixed nuts into a plastic bag and use a rolling pin to bash them up quite finely. Get some little saucers or bowls and put the nuts in one and your cocoa powder in the other.

7.  用一隻小匙弄成一個小朱古力球,然後用沾上可可粉、碎果仁或其他任何你喜歡的東西即成。
Spoon the truffles out of the serving dish and roll them in cocoa powder, crushed nuts or anything else you fancy. Ready to serve.

Source: Jamie Oliver. com