Haniela's

Monday, March 23, 2015

Asparagus Dessert, April Fools' Food Prank


April Fools Day is around the corner. Do you pull pranks on your friends and family?
 Do you know anyone who totally dislikes asparagus and veggies in general ? I put together a delicious dessert for everyone to enjoy after a tasty dinner. Why not prank your guests with this sweet a delicious take on roasted asparagus with b├ęchamel sauce. Except they are sugar cookies drizzled with white chocolate ganache.



To Make Asparagus Dessert you Need:

To make the asparagus stalks:
Sugar Cookie Dough- my favorite
Food Colorings - to color the dough, I used green and yellow to get the nice Spring green color
Food Coloring-  to paint the stalks, brown and purple
Water to dilute food coloring
Baking Sheets - my favorite
Small dropper(optional)
Paint Brush( used with food only)

White Chocolate Ganache Recipe
1cup white chocolate chips
1/2 cup heavy cream
Coconut Flavoring(optional)

Heat the heavy cream until little bubbles form around the edges. Pour ganache over chocolate chips, Cover with a paper towel and a plate, let sit for 3 minutes. Whisk with metal whisk until smooth, add flavoring if using. Chill until ganache thickens. Can be made days ahead. It if gets too firm, microwave for several second until pourable again. Enjoy.

Toppings :
Almonds (optional)





If you are looking for more Food Prank ideas, check these out :
Popcorn Cupcake by Sugar Coder
Breakfast Dessert by Pink Cake Princess
Moldy Chocolate Chip Cookies by Montreal Confections

Thursday, March 5, 2015

Shamrock Cake Roll, Chocolate Mint Stracciatella Cake



Happy Saint Patrick's Day.

SHAMROCK CHOCOLATE MINT STRACCIATELLA CAKE ROLL RECIPE

Shamrock Pattern Batter
 1egg white
1/4cup powdered sugar
1/3cup all purpose flour
pinch of salt
1/4tsp vanilla extract
1/2tbl to 1tbl water, to thin the batter a little so it is easier to pipe

Beat egg white with a pinch of salt in a clean bowl, until foamy, gradually add powdered sugar. Gradually fold in the flour. Sift the flour over meringue. Fold in water and vanilla. Fill the piping bag with the batter. Pipe the shamrocks onto the prepared parchment, use the shamrock template.
Freeze piped shamrock layer for 20-30 minutes

Chocolate Cake Roll Batter
5eggs, separated plus 1egg yolk-leftover from Pattern Batter
3/4cup(150grams) granulated sugar
1/2cup(75grams) flour
1/2cup(50grams) cocoa powder

Stracciatella Filling
1 block cream cheese
1/4cup room temperature butter
1 1/2 cup powdered sugar
Lorann Peppermint Oil , use only few drops
1tsp vanilla extract
1/2 cup chopped dark chocolate

Tools Used
Lorann Peppermint Oil
Almond Extract
Shamrock Template, copy and paste
Baking Sheet
Parchment Paper
Americolor Food Colorings


Follow my Video Tutorial and make this beautiful and delicious cake roll.
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