The perfect balance of bitter orange marmalade and the sweetness of white chocolate. Enjoy the restaurant quality sweet treat after a meal. 

Orange & poppy seed petit fours

Makes about 24 

Ingredients 

For the sponge

¾ cup (112.5g) flour
¼ tsp (1.25ml) salt
¼ tsp (1.25ml) baking powder
¼ cup (60g) butter, at room temperature
¾ cup (150g) granulated sugar
2 large eggs, at room temperature
¼ cup (60ml) sour cream
1 tsp (5ml) vanilla extract
½ Tbsp (7.5ml) poppy seeds + extra to garnish
1 orange, zested + extra to garnish
⅓ cup (80ml) orange marmalade

For the poured fondant

3 cups (400g) icing sugar
¼ cup (75g) glucose syrup
¼ cup (60ml) orange juice
1 tsp (5ml) vanilla extract
¾ cup (135g) white chocolate chips
Drop of orange essence (optional)
Drop of yellow or orange food colouring (optional)

Method 

1. Preheat the oven to 180°C. Line a 15x21cm baking tin and spray with non-stick spray. 
2. For the sponge, sift together the dry ingredients.
3. Beat the butter and sugar for 1-2 minutes or until light and fluffy. 
4. Add eggs one by one beating after every addition. 
5. Add sour cream, vanilla, poppy seeds, orange zest and juice to the egg mixture and mix well. 
6. Fold the wet mixture into the dry ingredients.
7. Spread the batter into the prepared tin, making sure the surface is as flat as possible. 
8. Bake for about 30 minutes or until a wooden skewer inserted in the centre comes out clean. 
9. Once the sponge is slightly cool, remove from tin and cool completely on a cooling rack. 
10. Trim the top of the cake to be very level. Halve the cake to create two layers. Spread the orange marmalade on bottom layer and sandwich closed with top layer. Cut into 2.5cm squares. 
11. For the fondant, place icing sugar, glucose syrup and juice in a glass or metal bowl over a pot of simmering water. (Ensure the bowl isn’t touching the water.) 
12. Stir for about 15 minutes until smooth and sugar is dissolved.
13. Once smooth, add chocolate and stir until melted.
14. Add remaining fondant ingredients. Remove the bowl from heat and pour into a measuring jug. Cool to 41-43°C when measured with a sugar thermometer. 
15. Place a cooling rack over a baking tray. Arrange the cake squares on the cooling rack and evenly pour the fondant over to completely cover the cake. Leave to set for 1 hour. 
16. Garnish with poppy seeds and zest. Best served the same day. (Store for up to two days in an airtight container.) 

Cook’s note  

If you can’t source glucose syrup from a baking shop, use honey instead, but know the colour will be slightly different. 

Recipe & styling: Lichelle May 
Photgraphs: Zhann Solomons  

Also read: 4 Scrumptious ways with oranges this winter 

The post Orange & poppy seed petit fours appeared first on MyKitchen.

Food Editor Lichelle May explores the art of making homemade marshmallows and fun recipes to use them in. Think toasted marshmallow, sweet and sticky cookie dessert or even the fruit-filled variety.

Homemade vanilla marshmallow 

Soft, pillowy and worlds apart from its store-bought counterpart, homemade marshmallows turn simple ingredients into pure joy. 

Makes 1 tray (30x21cm) 

Ingredients

2 sachets (10g each) powdered gelatine
1 cup (250ml) water
2 cups (400g) granulated sugar
½ tsp (2.5ml) white vinegar
100g (75ml) glucose syrup
Pinch of salt
2 tsp (10ml) vanilla paste
¼ cup (30g) corn flour
2 Tbsp (16g) icing sugar

Method

1. Mix gelatine and ½ cup (125ml) water in the bowl of a stand mixer and set aside.
2. Line a 30x21cm tin with baking paper and spray with non-stick spray.
3. Heat the remainder of the water, sugar, vinegar and glucose syrup over medium heat. Swirl the pot now and again to help the sugar dissolve. Once the sugar has dissolved, bring the mixture to a gentle simmer. 
4. Use a pastry brush dipped in hot water to gently remove any sugar crystals from forming on the sides of the pot. Be sure to squeeze extra water out from the brush to not add any extra liquid to the sugar mixture.
5. Gently swirl the sugar mixture regularly to evenly distribute the heat and to avoid hot spots. Cook the syrup until firm ball stage (118°C-120°C).  (See cook’s note.)
6. Using the whisk attachment, turn the mixer on to break up the gelatine. Gently pour the hot sugar mixture into the mixer while whisking on a low-medium speed. Take care not to pour the syrup onto the whisk attachment to prevent it from splattering, which may cause burn injuries. 
7. Continue until you’ve added all the syrup. (The heat of the syrup will melt the gelatine.) 
8. Increase speed up to medium, and add salt and vanilla. Whisk for about 6-8 minutes. Scrape down the sides to ensure even mixing. 
9. The base should become smooth, white and fluffy, and it should expand roughly three times in size. The mixture should resemble a thick, glossy and delicate meringue. 
10. Use a silicone spatula to scrape out the marshmallow mixture onto the prepared tin while still warm. Allow to set for about 4-6 hours at room temperature. 
11. Combine corn flour and icing sugar. Dust a knife in the mixture to prevent sticking. Cut marshmallows into squares and dust lightly in the same icing mixture. Store in an airtight container. 

Cook’s note: To check firm ball stage, drop a small amount of the syrup into a cup of cold water. If a firm, pliable ball forms that holds its shape but flattens when squeezed between the fingertips – then it is ready.

Flavour Variations  

Coffee Swirl  

Method 

Mix 1½ Tbsp (22.5ml) coffee granules, ½ Tbsp sugar (7.5ml) and 1 Tbsp (15ml) boiling water. Once the vanilla marshmallow base is spread out into the tin and ready to set, swirl the coffee mixture through the marshmallow before setting.  

Toasted Coconut  

Method 

Add ½ cup (125ml) toasted desiccated coconut to the vanilla marshmallow mixture when adding the salt and vanilla paste. When sliced, roll marshmallows in 1 cup toasted (250ml) desiccated coconut instead of the corn flour mixture. 

Fruit Filled  

Method  

Spread half of the vanilla marshmallow mixture into a prepared tin. Spread ⅓ cup (80ml) thick fruit puree of your choice on the marshmallow and top with the remainder of the marshmallow mixture.  

Good to know: Glucose syrup, also known as corn syrup, is a sweetener that is commonly used in confectionery and frozen desserts. Glucose syrup’s function is to control the formation of sugar crystals and can be found at your local baking shop .

Salted caramel sweetie pies

The perfect balance of rich and indulgent — this is a great recipe to try for some holiday-inspired kitchen adventures. 

Makes 8-10 

Ingredients

½ batch homemade vanilla marshmallow
8-10 digestive biscuits
⅓ cup (80ml) store-bought caramel sauce
Pinch flaky salt
220g dark chocolate, melted  

Method

1. Place vanilla marshmallow mixture, while still warm, in a piping bag. 
2. Pipe some marshmallow mixture in the middle of each digestive biscuit. Take care not to spill over the sides of the biscuits. 
3. Using a teaspoon, make an indent in each marshmallow deep enough to hold some yummy caramel sauce. 
4. Combine the caramel sauce and salt then mix well. Scoop some of the sauce into the prepared marshmallow cavities. 
5. Continue to pipe the marshmallow mixture to enclose the caramel sauce. Set aside for about 30 minutes to allow the marshmallows to set. 
6. Once set, dip the marshmallow in chocolate and allow to set. 

Froot Loop squares  

Bright and chewy cereal-marshmallow squares – be adventurous and try to make these with your favourite breakfast cereal. 

Makes about 24 squares  

Ingredients 

¼ cup (60g) butter
5 cups (300g) mini marshmallows
5 cups (250g) Froot loops  

Method  

1. Line a 25x18cm tin with cling wrap and spray with non-stick spray. 
2. Melt butter in a large pot. Once melted, add marshmallows and stir on a medium-low heat until melted. 
3. Add Froot loops and mix through. 
4. Transfer mixture to prepared tray and flatten. (See cook’s note below.) 
5. Allow to set for about 1 hour before slicing into bars. 

Cook’s note: When flattening the mixture, the harder you press, the more compressed the bars will be. If you only gently spread the mixture in the tin, the bars will have more air captured and not be as compact. Depending on your desired results, you can control the outcome you prefer.  

Cinnamon crunch cookie slices 

The perfect balance of rich and indulgent – this is a great recipe to try for some holiday-inspired kitchen adventures. 

Serves 6-8 

Ingredients 

1 cup (250g) salted butter, at room temperature 
1 cup (170g) dark brown sugar 
¼ cup (60ml) honey
¼ cup (60ml) apple sauce
1 large egg 
2 tsp (10ml) vanilla 
2 ⅔ cups (400g) flour 
1 tsp (5ml) bicarbonate of soda 
1 Tbsp (15ml) ground cinnamon
1 tsp (5ml) salt 
1 cup (175g) milk or dark chocolate chips 
3 cups (180g) marshmallows, cut in half  

Method 

1. Melt the butter in a pan and allow to brown slightly.  Set aside to cool. 
2. Preheat the oven to 180°C. Line a 22cm square tin with baking paper and spray with non-stick spray.  
3. Whisk the cooled butter, ¾ of the sugar, honey, apple sauce, egg and vanilla for about 2 minutes. 
4. Sift flour, bicarbonate of soda, cinnamon and salt in a separate bowl.
5. Fold the dry ingredients and chocolate chips through the butter mixture until a cookie dough forms. 
6. Press half of the cookie dough into the prepared tin, placing the remainder of the dough covered in the fridge. Bake for 15 minutes. 
7. Remove from oven and set the oven on grill.
8. Top the pre-baked cookie mixture with marshmallows and grill for 1 minute until the marshmallows start toasting. 
9. Remove from oven and place the oven on 180°C again.  
10. Crumble the remainder of the cookie dough over the marshmallows and sprinkle with remaining sugar.  
11. Bake the mixture for another 15-20 minutes.
12. Allow to cool for 20 minutes in the tin before removing and slicing. Serve warm.

Recipes & styling: Lichelle May
Photography by: Zhann Solomons

The post 4 Fun marshmallow treat recipes appeared first on MyKitchen.

Easter weekend is here and of course that means road trips are a plenty. The most exciting part? Padkos snacks of course – without the common mistakes of soggy bread or stale chips. Here are our top tips to help you prep your padkos to perfection!  

1. No cooler box, big problem  

The number one issue with padkos and other road food snacks is the possibility of food spoiling in the car due to the heat. Melted chocolate is not pleasant and can be insanely messy too. Dairy items will go bad in a matter of minutes and if you’re thinking of packing ice cream, forget about it. If you really want to have something chilled, stop at a garage on the way for a quick ice cream break, and this will also avoid any possibility of drips and messy packets on the floor. Carry a decent size cooler box that can fit your snacks comfortably, along with a few extra ice packs to keep everything perfectly chilled.  

@tshepey_hope Lets pack together #snackbag #coolerbox #medication #ticktockbotswana #southafricatiktok #ticktockbotswana #vacation ♬ original sound – tshepisoHope

2. The basic tools and essentials are important  

Padkos is not as enjoyable without having the necessities in place, and by that, we mean paper towels or disposable napkins, wet wipes, straws, a dirt packet and utensils (if needed). While this may sound trivial and kind of obvious, these small things can make the rest of the road trip rather uncomfortable if you don’t have them. Start by making a little checklist for yourself before you begin packing, that way these items won’t get left behind or forgotten.  

3. Balancing your health snacks with unhealthy options are key  

While a lot of us would gravitate towards sugary options for a quick snack fix, it is so important to have a healthy mix of items on your road trip. Savoury options like biltong and raw nuts, sweeter options with fruit or nougat bars and then some gummy sweets and chocolates just to round out the variety is top tier snack packing. Don’t forget to also vary your drinks. Water is and will always be key, perhaps an energy drink for when there is a dip and then probably a fruit juice or two for a boost of glucose.  

4. Easy does it with ready-to-eat snacks  

The car is not the easiest place to eat, whether it’s the bumpy roads, twists and turns, something as simple as a sandwich can even get out of hand. With that in mind, try keeping the food simple and mess free so that you can prep the night before. Simple bagels with easy toppings like chicken mayo or cheese and tomato are quick to make and simple to hold. Biltong is another great snack that requires no prep besides a quick purchase from the shop. A sure favourite is springrolls and samoosas, prepped and cut fruit, or even mini portions of regular items (sliders for example will go down so well). If you want more variety, pack your treats in a snack box that allows you to carry many options under just one container.   

@caitliniola Road trip snack restock All my favs but I’m not sure why the apricots are that colour #restock #snacks #satisfyingvideos #asmr #relaxing ♬ Relaxed (Sped Up) – MC Mablo Dos Paredões

Words: Yashna Balwanth 
Photography: Pexels  

The post 4 Tips to perfectly pack your padkos appeared first on MyKitchen.

Old-fashioned thumbprint cookies get a glow-up, with added cream cheese for a richer texture.

Chewy Hertzoggie cookies 

Makes ±25 

Ingredients

⅔ tub (153g) cream cheese, at room temperature
½ cup (125g) salted butter, at room temperature
1 large egg
1 cup (200g) light brown sugar
1 tsp (5ml) vanilla essence
2 cups (300g) cake flour
1 tsp (5ml) bicarbonate of soda
½ tsp (2.5ml) fine salt
½ cup (85g) desiccated coconut
1½ cups (115g) coconut flakes, chopped
1/3 cup (100g) smooth apricot jam, whisked to loosen 

Method

1. Whisk cream cheese with an electrical whisk until softened and smooth.
2. Add butter and egg then whisk until creamed together and pale yellow in colour, about 5-8 minutes.
3. Add sugar and vanilla then whisk just until combined.
4. Sift together flour, bicarb and salt over the creamed mixture. Mix to combine, forming a dough.
5. Roll 30g pieces (slightly smaller than a golf ball) into balls using your palms.
6. Combine desiccated and chopped coconut flakes. Roll balls in coconut and place on a lined baking tray.
7. Using your thumb or the back end of a wooden spoon, make an indent in each ball. Spoon or pipe a blob of jam into the cavity. Chill until firm.
8. Preheat oven to 180°C.
9. Bake cookies until light brown, about 11-13 minutes.
10. Cool on the tray until firm. Transfer to a cooling rack to cool completely. Store in an airtight container in a cool, dark place for 1-2 weeks.

Recipe & styling: Liezl Vermeulen
Photography: Zhann Solomons

Also read: Choc chip cookies with ganache centre

The post Chewy Hertzoggie cookies  appeared first on MyKitchen.

Skip decorating and simply dust cookies in caster sugar before baking for an old-fashioned treat.

Butter biscuit wreaths 

Makes ±40 

Ingredients

1⅕  cups (300g) salted butter, at room temperature
1 cup (130g) icing sugar
2 large eggs
1 tsp (5ml) vanilla essence
3 cups (450g) cake flour
½ tsp (2.5ml) fine salt 

For decorating 

2 cups (260g) icing sugar
1 egg white, whisked
3 Tbsp (45ml) lemon juice
Rosemary and thyme leaves
Gold cake decorating balls 

Method

1. Using an electrical whisk or stand mixer, cream together butter and icing sugar until light and creamy.
2. Add eggs one at a time, mixing until fully incorporated before adding the next one. Add vanilla and mix well.
3. Add flour and salt and mix briefly to create a dough.
4. Divide dough in half and shape into discs. Cover and chill until firm.
5. Preheat oven to 180°C.
6. Roll dough out on floured surface to 3mm thick. Cut out circles with a 7cm cookie cutter. Using a smaller round, cut out the centre to create rings.
7. Place rings on lined baking trays. Combine dough off-cuts and repeat the process with the leftover dough.
8. Bake cookies for 10-12 minutes, rotating baking trays halfway through. Remove and cool.
9. Whisk together sifted icing sugar, egg white and lemon juice to create thick, drippy icing.
10. Dip cookies in icing and allow excess to run off. Decorate with a few herb leaves and cake decorations.
11. Store in an airtight container for up to 2 weeks.

Recipe & styling: Liezl Vermeulen
Photography by: Zhann Solomons

Also read: Choc chip cookies with ganache centre

The post Butter biscuit wreaths  appeared first on MyKitchen.

We’re borrowing Sarah Kieffer’s perfect CCC dough recipe, now with an added melty centre.

Choc chip cookies with ganache centre

Makes 12  

Ingredients

⅖ cup (100ml) cream
200g dark chocolate, chopped
2 cups (300g) cake flour
1 tsp (5ml) baking powder
½ tsp (2.5ml) bicarbonate of soda
½ tsp (2.5ml) fine salt
½ cup (125g) salted butter, at room temperature
¾ cup (150g) white granulated sugar
¾ cup (150g) brown sugar
1 large egg
1 large egg yolk
2 tsp (10ml) vanilla essence
150g dark chocolate chips
Salt flakes, for sprinkling 

Method

1. Heat cream until scalding hot. Pour over chopped chocolate and stir to melt into a smooth ganache.
2. Refrigerate ganache for 30 minutes, or until firm.
3. Shape 12 spoonfuls into balls. Freeze in a single layer for 2 hours or until rock hard.
4. Preheat oven to 200°C.
5. Sift together flour, baking powder and bicarb. Add salt and set aside
6. Whisk butter and sugars for 5 minutes, scraping sides, until sugar is almost melted.
7. Whisk in eggs and vanilla.
8. Add in sifted ingredients and chocolate chips and whisk to form a dough.
9. Portion dough into 12 x 70g pieces and flatten into a disc. Place frozen ganache balls in the centre of each, then enclose ball with dough. Chill for 10 minutes.
10. Place 3-4 balls on a lined baking tray. (Leave room between balls to spread to 10cm wide.) Sprinkle with salt and bake for about 10-11 minutes or until golden.
11. Cool on the tray until firm. Repeat with remaining dough.
12. Serve immediately for best result, or store in an airtight container for a week.

Recipe & styling: Liezl Vermeulen
Photography: Zhann Solomons

Also read: The MK team’s holiday cookie jar: Favourite cookies with a nostalgic twist 

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