Town and shops already have all Xmas decoration and I already entered in the Xmas mood, so for one of next girl evening in front of tv with lovey romance movie, talks about men, loves, goals and desires I am going to try something new...
Usually we eat junk food or a lot of hot tea, chocoalte and cookies & biscuits, ok it's all delicious but not so healty, so for one time i would like to change something and on foreign magazine Good Ideas (that is a special edition of Goodhousekeeping UK) I found a very great receipe for Eggnog and on a wedding magazine receipe for chocolate cupcake...together is a amazing combination!!!
I discovered in the web that in foreign countries and shop i spossible to buy ready eggnog:
But try to do it by yourself, probably it will be a lo t better
Ingredients: receipes serves 6
- 2 large eggs, separated
- 75 gr caster sugar
- 100 ml whisky
- 200 ml full-fat milk
- 1 tsp cinnamon
- 150 gr whipping cream
- Nutmeg to dust
Directions:
- Whisk egg yolks and sugar for a few minutes with a handheld electric whisk until pale, light and fluffy. Whisk in whisky a little at a time, then whisk in milk and cinnamon.
- In a separate bowl, and using a clean whisk, whip the egg whites until they form soft peaks. Using a metal spoon, fold the whites into the egg yolk and whisky mixture.
- Whip cream until is just holds its shape and fold in. Serve in punch glasses with a dusting of nutmeg
If you don't have punch glasses every kind of glasses is ok!!!
CHOCOLATE CUPCAKE:
Ok I am quiet good on bake the sponge, normal cupcake while I am not so good with frosting but this receipe seems simple so I am going to try following it!!!
The following receipe is from an article "The cocoa box", in the flower wedding magazines.
Ingredients : receipe serves 10-12
For the sponge:
- 150 gr margarine
- 150 g caster sugar
- 120 gr self-raisin flour
- 30 gr fair trade cocoa powder
- 2 eggs
- 3-4 tbsp of whole milk or cream
Directions:
- Blend the sugar and margarine together with a wooden spoon or mixer, until the mixture looks pale and fluffy.
- Sift in half of the flour; then add the eggs slowly to avoid curdling.
- Mix slowly, gradually increasing the speed, before sifting in the remaining flour and the cocoa powder.
- Add the room-temperature milk until you achieve 'dropping consistency.
- Spoon or pipe the mixture into a lined cupcake tray, filling each one to just over half way.
- Bake for 18 to 20 minutes at 180° (160° in fan oven, or Gas Mark four)
For the frosting:
- Block of soft, unsalted butter
- 250 gr chocolate
- 300 gr icing sugar
- Whole milk cream
Directions:
- Melt the chocolate over boiling water, and leave to cool but not set.
- Cream the butter and icing sugar with 1 tbsp of milk. It's best to use an electric mixer as It will take a long time with a hand whisk.
- Add more milk if the mixture is dense then, when you're happy with consistency, gently stir in the melted chocolte until it is completely combined. Keep adding milk until mixture becomes light and fluffy.
- When the cakes have cooled, simply spread the icing on and decorated.
I think I will do hot chocolate for who doesnt like eggnog and a selection of sweeteness!!!
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