Chocolate Hot Cross Buns with Chocolate Chunks

I must confess that this is my. . .

2^nd Attempt!

Inspired by:

My friends are posting pictures on facebook of their yummie looking hot cross bun creations and it is making me hungry!  

It is Easter time- the only time of the year for making them!

My husband doesn’t like the fruit variety, so that is a good excuse to try chocolate!

Hot cross buns-Michelle Southan- Taste.com.au 

and my favourite Brownie recipe which is originally from a Family Circle Cookbook I think.

Why?

I was craving chocolate hot cross buns. . .I made a first attempt and failed, more on that later, and I’m still craving chocolate hot cross buns. I just decided not to give up. 

I think my first attempt failed because there was not enough moisture in the mixture to help the gluten free flour to rise. I am new at using yeast in recipes, and new at using gluten free flour, so that is something I need to remember in the future! Especially after all that waiting around and kneading! 

Before I realised the reason behind my error, I decided to try the same recipe, except yeast free, and just make the flour rise with baking powder and baking soda and see what would happen ! I decided to change up the method too in the hope that it would make it taste more chocolatey. This move was inspired by my favourite brownie recipe, which always works and always tastes great.

 

I used:

3 ¼ cups Gluten free flour mix

100g dark chocolate broken into small chunks/ chocolate chips (Dairy Free)

3 tbs cocoa powder (GF)

2 tbs caster sugar

2 tsp baking powder

1 ½ tsp baking soda

1 tsp ground cinnamon

Large pinch of salt

1 cup rice milk (250 mls)

50g margerine, melted (DF)

2 eggs

Extra flour to dust.

For crosses

8 tsps Icing sugar/confectioners sugar

2 tsps rice milk

4 tsps Cocoa (GF)

Vanilla sachet (powdered)

For glaze to make shiny

1/3 cup caster sugar

1/3 cup water

What I did:

Preheat oven to 175C. Grease/line a baking tray.

Place butter in saucepan over low heat and melt without boiling. 
Add cocoa powder and mix with a wooden spoon until well combined. 
Add sugar and milk, and stir until sugar is melted. 
Take off heat, and add cinnamon, salt, flour, baking soda and baking powder. Add eggs, and mix well. Finally mix the chocolate chips into the mixture. 
Divide mixture into equal portions, and on a floured surface roll into balls. 
Place dough balls a few centimeters apart on a greased tray. 
Bake for 20mins.

When buns are cool, mix together icing sugar, vanilla, cocoa and milk to make a thick moldable icing. 
Form crosses with the icing to place on top of the buns.

For the glaze, mix together the caster sugar and water and boil for 3 minutes, or until the sugar mixture has reduced in volume. 
Brush the glaze over the buns a few times for best effect.

Comments after eating Chocolate Hot Cross Buns with Chocolate Chunks:

Relieved! They taste delish and very chocolately. A little bit cakeish, but I think they still retain the essence of trying to be a chocolate, hot cross, chocolate chunk bun. Next time I might try and put some more cinnamon in. They are very moreish, and a lot easier to make than those which involve kneading!!!

After a couple of days they begin to taste a little stale, so the quicker they are eaten the better. Still taste great though!

Pear Sorbet

Inspired by:

Jamie Oliver’s Pear Sorbet Recipe

Why?

There was a can of halved peaches left in the cupboard which had been purchased by a family we had staying with us a few weeks ago. The weather is becoming quite warm now, so it is definitely the season for it, and really of all the recipes that involved pear, this seemed the most appealing one to play with.

 

I used:

1 cup caster sugar/white sugar

1 cup water (approx 200ml)

1 can of halved pears in juice 

(411g -I think the can label read that just over half of the weight was syrup, but my Italian is not that good yet to be certain.)

1 sachet of Vanilla (powder)

What I did:

In a saucepan, combine the sugar and water. 

Put it on the stove, fire up the element and bring the sugary syrup to the boil.

Boil for 3 minutes and add the pears and their syrup, boil for another 5 minutes, or less if you think they are soft enough to mush/squish. 

Take the saucepan off the heat (turn off stove too of course) and working carefully to avoid any splashes, puree the pears with a fork.
If you have a blender, using it to blend the mixture may be a much easier option than the fork method, (although it might involve more washing up). 
Once the pears have been pureed to your satisfaction, add the vanilla and stir. 

Pour into a heat proof bowl or container to cool. 

Once cool enough, place in the freezer to set. 

Best practice is to stir the sorbet a couple of times to help with the setting process. 
Check on the sorbet once an hour and stir through any frozen parts which have formed around the edges of the dish. 

Once it is set, eat and enjoy! 

Enough for six people,  or you can do the maths on the other options.

This one took about 4 hours until it was nearly set (and then I went to bed). I think freezing time also depends on the temperature and quality of your freezer. If you have an ice cream maker, you may be able to use this to set the sorbet, I however have no experience with these things. I do remember that everyone who refers to the machines in recipes will always remind readers that they will have to check the manufacturers instructions, as if it was a real danger that a consumer might accidentally put the wrong setting on their pear sorbet and they might get a smoothie from the machine instead *Shrugs* I guess those lucky ice cream maker owners will have to read the manufacturers instructions to find out!

Ps. Ice cream is my favourite food, of course I’m secretly jealous of you ice cream maker owners!

Comments after eating Pear Sorbet:

Delish! And surprised. . .I think I’m going to be making sorbet and ice cream every week. I didn’t realize how easy it was! Although it does melt faster than store bought sorbet- which is to be expected, I think smaller portions mean it won’t melt before it is eaten, or freezing it in individual serves so the serving dish keeps it cold would be ways around this!

 Next time I will remember to take the picture the way I want it to appear on my post so it doesn't get spun around. My apologies.

Enjoy

L xoxo

Welcome!

Hello everyone!
This is just a short introductory post while I get this blog up and running, as I thought it looked a little bare without any words. I expect there will be a Gluten and Dairy Free Recipe and picture (I'm sure I'll be able to figure out how to do that, yes there is a little picture icon up here, excellent) up in the next day or so! I assure you that it is delicious!
As it is the Easter break this weekend, and also Anzac day, for those of us who that means something to, so that means lots of free time, inspiration and motivation for baking! Woohoo!
So just hold on for a few more days, I'll be back soon I promise (Ha I'm already writing like people are reading this and I haven't even told anyone I have created this yet!- oh dear!).
Well I think it's time to say goodbye! Ciao Ciao!
L xoxo