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chocolate dipped desserts

Adorable Lamb Cookies

Adorable Lamb Cookies | The JavaCupcake Blog https://javacupcake.com

Life has been so super duper chaotic lately.  If you’ve been following me on Instagram or Facebook you’ll see that I have been super quiet there.  These adorable lamb cookies make me happy and I really hope you love them too.

oreo cookies that look like lambs

In early April, I was in a massive (for me) car accident where I was rear ended on the highway.  I had to bring my car to a quick stop because the cars in front of me were stopping.  The car behind me was still going full speed and plowed into the back of me.  The car behind that guy didn’t slow down or stop either so I got hit a second time.

Adorable Lamb Cookies | The JavaCupcake Blog https://javacupcake.com

The two impacts caused my body to be thrown back and forth in my seat and my head to hit the headrest repeatedly.  An ambulance came and took me to the local emergency room.

The doctors there ruled out a spinal cord injury but they did conclude I had a concussion.

Adorable Lamb Cookies | The JavaCupcake Blog https://javacupcake.com

Also,  my car was totaled… but that’s a story for another day.

For the weeks following the accident, I suffered through some of the hardest days of my life personally.  I’ve been able to handle a lot when it comes to my husband, kids and family… however when it came to dealing with my head injury, it was a lot harder to deal with.

Adorable Lamb Cookies | The JavaCupcake Blog https://javacupcake.com

Thus my blog, my work, my life needed to be put on pause then reset.

Fast forward a few more weeks and here I am.  Not back to 100%, I probably never will be, but back to a point where I can type, write, and begin to think about the future.

Adorable Lamb Cookies | The JavaCupcake Blog https://javacupcake.com

This recipe is not an original, but it is one that I think you’ll like.  You’ll be seeing more of these kinds of posts for the foreseeable future because I just need the time to heal.

I know you’ll understand… because if you’ve gotten this far into my post… you’re a loyal JavaCupcake fan and you’ve always been there for me.

Adorable Lamb Cookies | The JavaCupcake Blog https://javacupcake.com

Thank you and enjoy these super adorable lamb cookies!

Adorable Lamb Cookies

Adorable Lamb Cookies

Ingredients

  • 6 oz. white fondant
  • Black gel food coloring
  • ½ cup cornstarch, for rolling
  • 12 Oreo cookies
  • 2 cups white candy melts
  • 2 tsp coconut oil
  • 1 cup sweetened shredded coconut
  • 24 candy eyes
  • 12 Sprinkles (Circle-shaped – they will act as the lamb’s nose)

Instructions

  1. Line a baking sheet with wax paper.
  2. Begin by preparing your fondant shapes: add 3-4 drops of black gel food coloring to your fondant and fold and knead until completely colored. On a surface lightly dusted with cornstarch, roll out your fondant to be about ¼ of an inch thick and cut 12 small circles. These will be your lambs’ head.
  3. Shape smaller pieces of your dark grey fondant into tiny oval shapes. Make 24 of them: these will act as your lamb’s ears.
  4. Microwave your white candy in 30-second intervals until completely melted. With a fork, dip each Oreo into the candy and set on your lined baking sheet.
  5. Place one circle-shaped fondant in the center of each Oreo cookie. Sprinkle your shredded coconut on each one.
  6. Using a toothpick, apply a bit of white candy melts on the back of each fondant ear. Gently place on each Oreo cookie.
  7. Apply the candy melts on your candy eyes and your sprinkles. Apply on face of each lamb.
  8. Allow to set for at least 30-45 minutes.

Chocolate Eclairs

Delicate choux pastry filled with rich crème pâtissière topped with smooth chocolate ganache make these Chocolate Eclairs a sinful indulgence worth every bite!

Chocolate Eclairs | JavaCupcake.com

This past summer I traveled through France and was able to experience some of the most delicious pastries I’ve ever had in my life.  Seriously, so good… so so so so good!  From macarons to eclairs to cream puffs, everything I put in my  mouth was a flavor unlike anything I’d ever had before.

This past Fall I watched another season of The Great British Bake Off and got really excited when the bakers made some of these pastries I experienced while in France.  Between the two I knew I had to try my hand at something as delicate and delicious!

Chocolate Eclairs | JavaCupcake.com

On one TGBBO episode, choux pastry was made and I got to see many of the bakers create eclairs in various different ways.  I then watched a Paul Hollywood video explaining the process even more.  It seemed pretty easy, to be honest.  A  lot easier than I expected.  Pair the choux pastry with a homemade crème pâtissière and chocolate ganache and I’ve made Chocolate Eclairs!

Not going to lie, it took me three attempts at making these Chocolate Eclairs to really get the recipe down right.  Since this was a completely new endeavor for me, I wanted the eclairs to not only look good, but taste good too!

Chocolate Eclairs | JavaCupcake.com

I think I hit the mark with these chocolate eclairs too because let me tell you… they are out of this world good!  Especially when the creme pat was still cold… omg.  To die for!

I really hope you give these eclairs a try, they are so worth the effort!!!

Happy Baking!

Chocolate Eclairs

Chocolate Eclairs

Yield: 12-15 eclairs

Ingredients

Crème Pâtissière

  • 300ml whole milk
  • vanilla pod, split and seeds scraped
  • 90g granulated sugar
  • 50g cornflour
  • 1Tbsp kirschwasser (you can use any liquor to flavor)
  • 2 large eggs plus 1 large egg yolk, room temperature
  • 75g unsalted butter, room temperature and cut into cubes

Choux Pastry

  • 120ml water
  • 65g all purpose flour
  • pinch salt
  • 50g unsalted butter
  • 2 large eggs, beaten

Filling

  • 250ml heavy cream
  • 2 Tbsp granulated sugar
  • 1 Tbsp vanilla

Chocolate

  • 200g high quality semi-sweet chocolate (I used Lindt 50% chocolate)
  • 200ml heavy cream
  • 2Tbsp unsalted butter, room temperature
  • 1Tbsp vanilla

Instructions

Crème Pâtissière

  1. In a medium heavy bottom sauce pan, whisk together the milk, vanilla pod and it's seeds over medium high heat. Continue to cook until it begins to boil, immediately remove the milk from the heat and cool for 10 minutes.
  2. While the mixture is cooling, in a medium bowl whisk together the sugar and cornflour until combined. Add the eggs, egg yolk and kirschwasser then whisk until smooth and pale yellow, about 2-3 minutes.
  3. Once the milk has cooled, strain it into the eggs (discarding the pod) and whisk to combine. Immediately pour it back into the pan and place it over medium heat.
  4. Whisking continuously, cook 4-7 minutes over medium heat until the mixture thickens. Constantly whisking will insure no lumps form and you have a smooth cream. Cook until the mixture becomes thick enough to fill a bag and pipe.
  5. Pour the cream into a clean, glass gowl then cool for about 2-3 minutes in an ice bath. Press plastic wrap onto the top of the cream so a film doesn't form. Chill several hours until cold.

Choux Pastry

  1. Preheat oven to 400F and line 2 baking sheets with parchment paper.
  2. Measure the flour by weight then sift it onto a piece of parchment paper and set aside.
  3. In a medium sauce pan, combine the water, salt and butter over medium high heat. Slowly warm until all the butter has melted making sure the water does not bubble or evaporate. .
  4. Once all the butter has melted, quickly bring the mixture to the boil and tip in all the flour in one go. Remove the pan from the heat and beat furiously with a wooden spoon. NOTE: The dough will come together, keep beating!
  5. Put the pan back on medium heat and continue to cook the dough for 1-2 minutes, continually stirring. You want a smooth, heavy dough that pulls away from the sides of the pan.
  6. Drop the dough into the bowl of your stand mixer and allow to cool until tepid, about 5 minutes.
  7. Beat the eggs in a bowl until combined, then gradually beat them into the dough with an electric whisk or mixer, or a wooden spoon, beating well after each addition. (You may not need all the egg.) The dough should be very shiny and paste-like, and fall from a spoon when lightly shaken.
  8. Spoon the pastry into a piping bag fitted with a 1.25cm/½in plain nozzle and pipe 12 x 10cm/4in lengths onto the greased baking tray.
  9. Sprinkle the tray, not the pastry, with a few drops of water, and bake in the oven for 15 minutes. Then, without opening the door, reduce the oven temperature to 170C/325F/Gas 3 and bake for 10 minutes, or until golden-brown and crisp.
  10. Remove the tray from the oven and carefully make a small hole in the side of each éclair to allow steam to escape. Return to the oven and bake for a further five minutes, or until the pastry is completely crisp. Remove from the oven and transfer to a wire rack to cool.
  11. For the filling, whip the cream with the sugar and vanilla extract in a bowl until just stiff.
  12. Once the éclairs have cooled, cut down the length of one side of each éclair and pipe in the whipped cream.
  13. Melt the chocolate over a double boiler or a bowl suspended over a pan of simmering water (do not allow the bottom of the bowl to touch the water) and allow it to cool slightly. Dip the tops of the éclairs in the chocolate and let the chocolate set before serving.

Chocolate

  1. Chop the chocolate into fine pieces and place a medium glass bowl.
  2. In a small sauce pan, heat the cream over medium high heat until just boiling. Immediately pour the cream over the chocolate and let it sit for 2 minutes - do not stir during these 2 minutes!
  3. With a rubber spatula, gently stir the chocolate and cream together until smooth and incorporated.
  4. Add the butter and vanilla and stir until butter has melted and vanilla has been incorporated.
  5. Allow the chocolate to sit for 5 minutes at room temperature before dipping the eclairs.

Assembly

  1. Using a 1/4in round piping tip, gently press two holes on the bottom of an eclair on each end.
  2. Attach the same tip to a pastry bag and fill it with cream. Gently press the tip/bag into the holes you created and slowly squeeze cream into the hole until you see it come to the hole on the opposite side. Repeat this process with all the eclairs.
  3. Dip the top of each eclair in the warm, melted chocolate allowing the excess to drip off. Place it on a wire rack and allow the chocolate to firm, about an hour.
  4. Serve and enjoy!

Storage

  1. Store in a bakery box or on the counter with plastic wrap over the top. If you store it in an air tight container, the pastry will lose it's crisp. If you plan to keep them for more than a day, store them in the refrigerator but know the dough will become softer.
Valentine Chocolate Dipped Biscoff Cookies & Spoons | JavaCupcake.com

Chocolate Dipped Spoons and Cookies

Spread the love this Valentine’s Day with these simple, delicious chocolate dipped treats for your family and friends!

Valentine Chocolate Dipped Biscoff Cookies & Spoons | JavaCupcake.com

There’s nothing I love more than a hot cup of coffee mid-morning.  I have a routine everyday… wake up, eat breakfast (cereal with berries – every morning!), play with Matty, get some work done and then mid-way through the morning I treat myself to coffee!

Not just any coffee though.  My cup is always full of a chocolate flavored or pumpkin spice or something delicious topped off with whatever seasonal creamer is in stock at the commissary.   And my coffee is always served in a Starbucks mug.  ALWAYS.   It’s one of my most favorite times of the day… coffee time.

Valentine Chocolate Dipped Biscoff Cookies | JavaCupcake.com

About two weeks ago, my friend Margot dropped off a bag full of chocolate goodies to go along with my morning coffee.  She had included a few chocolate dipped cookies and a few lollipop style chocolates on sticks.  I think it only took me two cups of coffee to enjoy it all.  But, her treats gave me the idea to recreate them as gifts for Emily’s teachers for Valentine’s Day!

I had already made the White Chocolate Dipped Valentine Fortune Cookies for her teachers.  But now they could have a few days worth of goodies to go with their morning coffee at school with these Chocolate Dipped Spoons and Cookies! Perfect!

Valentine Chocolate Dipped Spoons | JavaCupcake.com

You could really make these in so many different ways.  Any type of cookie or biscuit could be used.  Any kind of chocolate could be used!  I chose the Biscoff cookies because they go so wonderfully well with coffee and dipped them in a dark chocolate.  My favorite dark chocolate is one that is 60-70% cocoa.  Not too bitter, but still smooth and oh so chocolaty!

The spoons I dipped are just from the grocery store, but you could easily used colored spoons or even order cute wooden spoons!  Instead of pink and red sprinkles, green could be used for St. Patrick’s Day or brown for Thanksgiving.  The possibilities are really endless!

Matthew | JavaCupcake.comAnd of course, Matty had to try a chocolate spoon too.  Okay… he didn’t really ask for permission before he grabbed this spoon.  But how can I bet mad at that face?  I’m just happy he loves chocolate!!

So, get creative and start dipping things in chocolate!  Valentine’s Day treats don’t have to be difficult… just delicious and fun!

Enjoy!

Chocolate Dipped Spoons and Cookies

Yield: 12 treats
Prep Time: 10 minutes
Total Time: 10 minutes

Ingredients

  • 12 Plastic spoons
  • 24 Biscoff cookies
  • 12-15oz high quality dark chocolate (I used Lindt 70% cocoa chocolate)
  • Valentine nonpareils and heart shaped sprinkles
  • Valentine M&M candies
  • Wax paper
  • Double boiler

Instructions

  1. Lay out a piece of wax paper on your counter.
  2. Chop chocolate into very small chunks and place in a double boiler.
  3. Over medium-high heat, melt the chocolate until smooth.
  4. Dip the spoons into the chocolate making sure that the spoon cavity is full of chocolate. Holding the spoon horizontally flat, tap any excess chocolate off. Lay the spoon on the wax paper. NOTE: If the chocolate spills out, prop the end of the handle up with an Oreo or other cookie (or whatever you have) so that the chocolate stays in the spoon cavity.
  5. Immediately place a M&M candy and heart shaped sprinkles into the chocolate. Optionally, sprinkle with the Valentine nonpareils.
  6. Dip the Biscoff cookies into the chocolate until 1/2-2/3 of the cookie is covered.
  7. Tap the wrist of the hand holding the cookie so that the excess chocolate dripped off the cookies. Gently scrape the bottom of the cookie on the side of the bowl to remove any excess chocolate.
  8. Place dipped cookie onto the wax paper and sprinkle with Valentine nonpareils.
  9. Allow spoons and cookies to dry completely before packaging - about 3-4 hours.
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