Wednesday, 27 August 2014

Double Chocolate Cupcakes (with a hint of ginger) and a leaving do


Last week one of my colleagues left work to go on maternity leave. She's having a boy! What started out to be a small good luck gathering, snowballed into a long list of food to bring and a couple of hours scoffing in the office - a very rare event, believe me!

No stranger to my gluten free offerings, I asked the excited (and very round) mum-to-be what flavour cake she would like me to make, and was not in the least surprised when she requested chocolate. Being a special leaving do, it had to be made pretty and fit for a congratulatory baby send-off.


Wanting to make the cakes a little different, extra decadent and also to add a depth of flavour, I threw some ginger and a bunch of chocolate chunks into the mix. The ginger, although not overpowering in any way, completely changed the dimension of the sponge so that it was deep in flavour and warming on the palate.


I often use ground almonds in sponge, as this ensures a long-lasting moistness. But these cupcakes are made with a no-nut sponge, moistened by butter and yoghurt. Nuts or not, it is wonderfully soft, rich, chocolatey, slightly sticky, but light and very moist! The sponge is not over-sweet, but is topped with vanilla frosting, which perfectly compliments what lies beneath.


In keeping with the celebration, the icing has been lightly coloured blue and decorated with some added sparkle. Unfortunately the little icing buttons I so lovingly made to top each cake, went on a bit too early and wilted with moisture picked up when being stored overnight. Oops...... evidently way too early. They ended up looking rather limp and sad. Oh well........

The photos don't really do them justice........... To be honest, the wilted buttons were a bit disheartening........ But the cakes were so good, I couldn't keep the recipe to myself!


In reality, the wilted buttons made no difference. The cakes were delicious and were enjoyed by all.........

Good Luck A! You're going to be a great Mummy!!!

Double Chocolate Cupcakes (with a hint of ginger) with Vanilla Frosting (makes approx 28 large cupcakes)

Ingredients - Sponge

310g gluten free plain flour blend (I used mix A from this post)
2 teaspoons xanthan gum
1½ teaspoons GF baking powder
1½ teaspoons bicarbonate of soda
¼ teaspoon fine sea salt
480g unsalted butter 
250 ml water
40g cocoa powder
400g golden caster sugar
3 large eggs
200 ml plain yoghurt
1 teaspoon vanilla extract
1 teaspoon ground ginger
200g chocolate chunks (I used 100g white & 100g milk)

Ingredients - Vanilla Frosting

125g unsalted butter - room temperature
approx 500g icing sugar - sifted
2 teaspoons vanilla extract
60 ml almond milk (or cows milk)
Food colouring - optional
Sprinkles to decorate - optional

Method

  1. Pre-heat the oven to 180 C/350 F/Gas 4 and prepare your cupcake cases in cupcake trays.
  2. Weigh and mix together the flour, xanthan gum, baking powder, bicarbonate of soda and salt, making sure any lumps are completely broken down. Set aside.
  3. Place the butter, water and cocoa powder in either a saucepan and melt over a low heat, stirring, or in a glass bowl and melt in the microwave on 30 second bursts (stirring between each). Ensure all the ingredients are evenly blended.
  4. Once melted, transfer to a large bowl, add the sugar and whisk for about five minutes until airy and cool.
  5. Add the eggs one at a time, whisking thoroughly between each.
  6. Add the yoghurt, vanilla and ginger and whisk again.
  7. Gently fold in the flour mix and chocolate chunks with a large spoon until just blended. Be careful not to over-mix.
  8. Spoon into the cupcake cases and bake for 20 to 25 minutes until the sponge springs back to the touch and a skewer inserted into the centre comes out clean.
  9. Remove from the oven and place on a wire rack to cool.
  10. Whilst the cakes are cooling, make the frosting. Beat the butter until soft and then gradually add the icing sugar, vanilla extract and milk (a little at a time) until the desired consistency is reached. Add the colour to your chosen shade.
  11. When the cakes are completely cold, pipe or spread the frosting on the top of each one and decorate with your chosen sprinkles.
Gluten Free Alchemist © 2013-14 unless otherwise indicated

Saturday, 23 August 2014

Rhubarb Ice Cream - No Churn (a Random Recipe)


This is the simplest ice cream I have ever made. No churning required, yet amazingly creamy, soft and luxurious. And it is full of one of my favourite garden ingredients....... rhubarb!

Last month I missed the random recipe challenge and even though time this month has been extremely limited, with school holidays and a lack of the usual routines, I was determined that I was going to enter for August. I love Random Recipes, the brain child of the lovely Dom over at Belleau Kitchen, because it encourages making recipes which otherwise would not get a look-in and also forces me (more or less) to try and stick to a recipe (not an easy task for any food blogger and one which I find particularly difficult).


This month, Dom has paired up with Kavey who hosts the Bloggers Scream for Ice Cream challenge over at Kavey Eats, for a wonderfully random ice cream challenge. Although I do have a few ice cream books I could have selected a recipe from, I decided that this month, my random pick should come from the many recipes I have bookmarked from other food blogs. There are some amazingly talented and creative cooks out there and I figured that if I have bookmarked a recipe, it is because it deserves to be made. So why not randomly select one and use it?


I organise my bookmarks into recipe groups and have about 39 bookmarked in the 'ice cream and ices' list. Not being a book, it excludes the possibility of opening a random page, so to ensure a random selection, I took another book off the shelf and opened it (page 74), then counted my bookmarks from top to bottom and then started again until I reached the allotted number.


And what did I pick? No Churn Rhubarb Ice Cream that I had bookmarked from The Baking Beauties over in Canada. Nice choice!

Actually.......... it couldn't have been a better choice, on account of the large rhubarb plant growing in the garden that needs eating before the winter sets in. I did have it earmarked for a couple of sponge and crumble recipes, but what the hell...... I've never had rhubarb ice cream before and the plant is still growing, so I'm sure it will do me the courtesy of a few more stalks before it gives up for the year. It's the least it can do given that I have ensured it adequate water and care during the summer heat.

I have slightly changed the ingredient quantities in the recipe to convert easily to UK-available ingredients, but otherwise, I have kept true to the recipe.


If you like rhubarb, this ice-cream is delightful. Very rich and creamy, wonderfully tangy, peppered with little bites of fruity, fleshy rhubarb and sweetened to perfection. It is soft enough to scoop straight from the freezer and melts into a rich gooey rhubarb cream, which would be amazing on its own.


If you read Alida's post on How to Spot a Good Quality Ice Cream over at her beautiful blog My Little Italian Kitchen, you will know that quality ice cream should :
taste of the flavour you have picked
leave you with a good aftertaste
melt quickly
not have funny colours
not leave a feeling of greasiness on the palate.......

Now I would have guessed that a no-churn ice cream might not score that well, but this one comes up trumps on all criteria........... So I guess it's pretty good! It would be interesting to try churning it next time to see whether it makes any difference...........


Although the ice-cream needs nothing else, I served mine with a drizzle of honey. Not just any old honey, but locally-sourced honey infused with vanilla, which I picked up at a local summer festival. The honey, produced by a Kent company : Nuts 4 Honey, is all organic and comes both naked and flavoured with anything from cocoa or coffee, to ginger, cinnamon, nuts and fruit. It is absolutely delicious and drizzled over this ice cream, adds a natural, sticky sweetness which is divine.

If I wasn't doing a random recipe challenge, I might have substituted some of the sugar in the ice cream for natural honey or maple syrup and possible added a shake or two of cinnamon. Maybe next time.......


As my rhubarb ice cream was randomly chosen from my bookmarked list, I am also sending it to this month's Bookmarked challenge with Jacqueline at Tinned Tomatoes.


And on account of the back-garden rhubarb and drizzled locally-bought honey, I am also entering it into August's Shop Local hosted by Elizabeth at Elizabeth's Kitchen Diary. The walnut ice cream spoon is also made by a local artist, Ben Kelly at Bo Ku (who makes beautiful things from wood) and was bought from a local cafe Quite Contrary, which is run by a friend of mine.


See how well it melts and how creamy it looks? I took these photos first thing in the morning......... Darn...... Ice cream for breakfast again!!!!

Rhubarb Ice Cream (no churn) makes 2 litres - slightly adapted from The Baking Beauties 

Ingredients

450g rhubarb - cut into pieces (1 to 2 cm)
150g caster sugar
2½ tablespoons lemon juice
2 teaspoons vanilla extract
1 tin (397g) condensed milk
500 ml double cream

Method

  1. Place the cut rhubarb, sugar and lemon juice in a saucepan and bring to a simmer, stirring occasionally. Simmer until the rhubarb softens and breaks down (8 to 10 minutes). Add and stir in the vanilla extract and set aside to cool completely.
  2. When cool, stir in the condensed milk and place in the fridge to chill.
  3. In a chilled bowl, whip the double cream until it holds its shape in peaks.
  4. Stir a spoonful of cream into the chilled rhubarb mix to make it a little lighter and then gently fold in the remaining whipped cream.
  5. Transfer the ice cream into a freezable container and freeze overnight to harden.

Gluten Free Alchemist © 2013-14 unless otherwise indicated

Sunday, 17 August 2014

Banoffee-Coconut Crunch Trifle - gluten free


You may remember a couple of weeks back I wrote a post on chocolate-coconut biscotti? In order to get the recipe right I ended up with a massive pile of rejected 'experiments'. To be fair, they were okay and in content were not that much differently made to the final version, but they just weren't quite right.

What do you do with a very large pile of chocolate biscotti that have failed to make the grade and may otherwise be destined for the bin? Well, you could just scoff them regardless (yeah.... we did some of that too....). Or you could use them to experiment further and hope they become something far better......


Banoffee-Coconut Crunch Trifle perhaps? Oh yes! What a very very happy accident! Don't you just love kitchen alchemy?

Actually, I will be honest............ I didn't intend to make a trifle at all, but thought I would make a biscuit base (as with cheesecake-type puds) and then layer with banana-caramel and cream to make a sliced tray 'bake'. Realising that the caramel (Carnation variety) was way too runny to 'hold' in the layer and not having time to make anything different, I had to adapt my plans and decided trifle would be the most straight forward option.


Trifle is always such a fab user-upper of stuff! It takes wet, soft, runny, spongy and crunchy ingredients in any combination and providing the flavours work, it is always a winner.

The biscuit base here, has been made with coconut oil in substitute for butter, as I thought it may be a little healthier and would also enhance the coconut in the biscuit. Concerned that the crushed biscotti may be too rich against the caramel, I balanced the mix slightly with a few crushed gluten free digestive biscuits which are widely available in supermarkets, then threw in a handful of extra chopped nuts and some desiccated coconut for good measure as additional texture and flavour.


This base is amazing.... really! It made a whole new biscuit invention in itself......... crisp, crunchy and full of the richness of chocolate and tropical coconut with a nutty crunch.

Roughly chopped, it has been layered with bananas and Carnation Caramel before topping with my first attempt at whipped coconut cream.


I have been wanting to try whipped coconut cream since I got Aimee Ryan's book Coconut Milk Ice Cream. Looking on the internet, there are many recipes out there which mirror the one in Aimee's book, but as I trusted Aimee's judgement, I used her recipe, sweetened with maple syrup and was not disappointed. Coconut cream is way healthier than usual dairy cream and is much lighter when whipped, making the dessert much less heavy on the stomach and quite delicious. There is a slight coconut taste about it, but as this trifle had a number of other coconut elements, that factor seemed irrelevant to the overall result. My only criticism was that the cream did not whip particularly stiff so would not have held its shape well if piped.

All in all though, this dessert is wonderful...... the combination of flavours works incredibly well and surprisingly for a trifle, does not make you feel over-full.


I am entering it for August's No Waste Food Challenge, this month being guest hosted by Laura at 'I'd Much Rather Bake Than....', (on behalf of Elizabeth's Kitchen Diary) on account of it being my rescue plan for those biscotti rejects! Laura is so right when she says that some of the best recipes result from being forced to come up with an idea to use up an ingredient. Well this is no exception! I will absolutely be making the biscuit base again...... maybe next time for a cheesecake or as the base for a flan. And although I would not naturally have considered combining chocolate, coconut, banana and caramel, it is a dream to eat and could well inspire many further desserts.


Banoffee-Coconut Crunch Trifle

Biscuit Base

75g coconut oil
250g crushed chocolate gluten free biscotti (I used some (more or less) from this post recipe)
55g gluten free digestive biscuits - crushed
30g mixed chopped nuts
10g desiccated coconut

Method

  1. Base-line a 20 cm/8 inch loose-bottomed square baking tin with baking paper.
  2. Melt the coconut oil in a large bowl either in the microwave on a low to medium setting for a few seconds, or over a pan of simmering water.
  3. Remove from the heat and add all the other ingredients. Mix thoroughly.
  4. Spoon the mixture into the baking tin and flatten evenly with the back of a spoon.
  5. Chill in the fridge until hardened.
  6. When cold and hardened, remove from the tin and cut into small squares. Set aside.

Banoffee Topping

1 x 400g can of Carnation Caramel (or equivalent)
3 large bananas - cut into slices

Method

  1. Mix the caramel with the bananas and set aside until ready to assemble the trifle.

Coconut Whipped Cream (from Aimee Ryan's book Coconut Milk Ice Cream)

250 ml coconut cream - tin or carton (not coconut milk)
3 tablespoons maple syrup
2 teaspoons vanilla extract

grated chocolate to decorate

Method

  1. Whip all the ingredients until thickened.

Putting it all together

  1. Use either a medium-sized glass serving bowl or individual serving glasses.
  2. Line the base of the bowls with a handful of biscuit-base pieces.
  3. Spoon some Banoffee filling onto the biscuits.
  4. Top with dollops of coconut whipped cream and a sprinkle of grated chocolate.
  5. Refrigerate until ready to eat.
Gluten Free Alchemist © 2013-14 unless otherwise indicated

Thursday, 14 August 2014

Savoury Summer Upside Down Cake - gluten free



Savoury cake is perhaps an unusual concept. Think 'cake' and it conjures sweet, spongy, iced and fruity images. But it doesn't have to be so......


This month, Ness over at Jibber Jabber has asked us to make cake in savoury form as entries for August's Love Cake. I have not had that much baking time this month on account of holidays and family stuff, but when I saw this challenge, it was one I just had to embrace.


Think savoury cake and the first thing to come to mind may well be savoury muffins. That was my first thought, but it only lasted fleetingly..... Then I thought..... 'no...... I want a big cake....... one that is summery and fancy and mimics all the prettiness of a decadent sweet sponge'.

Several restless nights later, mulling over every possible option from layered vegetable cakes to weird combinations of cheesy-savoury toppings and I came up with this...... an upside down savoury cake!


The next dilemma was what to do for the sponge 'base' and what veg to use which would be both attractive and succulent, without 'mushing' the sponge. In the end, I settled for making a cheesy-polenta sponge as I thought this would be firm and dense enough, whilst still being fluffy and cake-like. Some grated courgette has been added to keep it moist and to give additional texture and colour. The yellow courgette came from the garden, but green would be equally good. Wanting to make the cake mediterranean, the sponge also contains a sprinkling of fresh oregano and basil.


The 'upside down' base is just beautiful...... vibrant in colour and (if I say so myself) so, so pretty.  It sings summer, warmth and all that is good for you. Sweet yellow and orange peppers which have been roasted to intensify their flavour, mingle with equally yellow sweetcorn and savoury purple olives, all sunk into rich red roasted home-grown cherry tomatoes. The sponge is slightly cheesy with a soft, creamy but fluffy texture. The polenta gives it a slightly firmer bite, but the cake is none-the-less light for that.


I wanted the roasted tomatoes to become a seamless part of the cake when it was inverted, but was worried that they might seep excessively into the sponge and give it a soggy top. Carefully draining them before placing in the cake tin seems to have averted this outcome, thank goodness. If there's one thing as bad as a 'soggy bottom', it's a 'soggy top'.


This has to be the healthiest cake I have ever made. It is a fantastic alternative to dishes like pizza, yet is perfectly delicious either hot or cold. That makes it ideal picnic and packed lunch fodder and a great alternative to sandwiches.

Although this one is made with summer roasted vegetables, you could substitute these with pretty much anything. I made my daughter a bacon, sweetcorn and cheese version to take to lunch, which she loved and I felt all the more chuffed that she was also eating those hidden courgettes!


I also made some extra mini loaves without the 'upside down' bit, as the batter didn't all fit in the tin (you could probably make two-thirds of the quantity below to make just the one cake). This was a wise move. This sponge would make the most amazing gluten free savoury muffins (yet another project!) and would take a whole range of substitutions and flavour combinations.


So Ness.......... Challenge complete........ Here is my gluten free Savoury Summer (Roasted Veg) Upside Down Cake. Love cake? You'll Love this!


I am also sending it over to Caroline Makes (and The More Than Occasional Baker) as my second entry to August's Alphabakes, the letter for the month being P.  This cake is made with a delicious Polenta sponge and is smothered in sweet roasted Peppers......


Next up is Four Seasons Food with Anneli at Delicieux (and Lou at Eat Your Veg). This month has gone 'Tomato Crazy'....... well it certainly has in my garden and we have them coming out of our ears. The tomatoes on the upside down base of this cake are rich, deep and sweet in flavour from the roasting and are all home-grown.


I am packing up a special picnic hamper to send to Karen at Lavender & Lovage for August's Tea Time Treats (hosted jointly with Janie at The Hedge Combers), who invites us to join in with Picnic Food & Picnic Treats. This cake would be perfect for any picnic and is as delicious as it is unusual.


I am also sending to Karen's other challenge - Cooking With Herbs, on account of the wonderful fresh oregano and basil incorporated into the sponge, which adds to the summeriness and flavours of the Med.


Almost there................ A couple of slices left............. And one of them is off to Elizabeth at Elizabeth's Kitchen Diary for Simple and in Season. Elizabeth is hosting on behalf of Ren from Ren Behan to make sure she spends as much time with her new baby as she can........ This cake contains a basket of seasonal veg........... Tomatoes, courgettes and sweetcorn from the garden, beautiful peppers, summery olives and fresh herbs.


And finally....... I'm hoping there's just enough left for Shaheen at Allotment to Kitchen for her Vegetable Palette. August's theme is Mellow Yellow (& Orange). The use of yellow courgette, yellow and orange peppers and sweetcorn in this cake means that it is very yellow! Just make sure you use cheese which is vegetarian (has no rennet) to ensure a vegetarian bake.

Wow.... that's a lot of challenges! And here it is.............


Savoury Summer Upside Down Cake (makes 1 x 9 inch cake and 6 mini loaves/muffins)

Ingredients

400g cherry tomatoes - halved 
150g yellow and orange peppers (I used sweet mini peppers)
salt and olive oil for roasting the veg
handful of olives - sliced
handful sweetcorn kernals

160g plain gluten free flour mix (I used blend A from this post)
160g fine-ground polenta
1 teaspoon xanthan gum
1½ teaspoons baking powder
1 teaspoon bicarbonate of soda
½ teaspoon fine sea salt
ground black pepper (to taste)
2 teaspoons fresh oregano - finely chopped (or 1 teaspoon dried)
1 tablespoon fresh basil - finely chopped (or 1½ teaspoons dried)
130g mature cheddar (grated) or another equivalent hard cheese/vegetarian cheese
3 large eggs
90 ml olive oil
150 ml plain yoghurt
130 ml milk
1 medium courgette - grated

Method

  1. Pre-heat the oven to 220 C/425 F/Gas 7. Either base line (with baking paper) a 9 inch cake tin (square or round) or I used a silicone cake mould.
  2. Roast the tomatoes and peppers (separately) in roasting dishes in the oven with a sprinkling of salt and a drizzle of olive oil, stirring intermittently, for 30 to 40 minutes or until the peppers and tomatoes begin to char slightly on the edges. Remove from the oven, set aside and cool slightly whilst you make the cake batter.
  3. Turn the oven down to 180 C/350 F/Gas 4.
  4. Weigh and mix together the flour, polenta, xanthan gum, baking powder, bicarbonate of soda, salt and pepper, making sure any lumps are completely broken down.
  5. Add the herbs and cheese and stir through.
  6. Beat the eggs, oil, yoghurt and milk together until light, airy and evenly blended.
  7. Add the grated courgette and fold to combine.
  8. Add the dry ingredients and fold until evenly mixed.
  9. Arrange the vegetables on the base of the cake tin - olives and sweetcorn, followed by peppers.
  10. Lastly, drain the excess juice from the roasted tomatoes, before also placing them in the base of the tin. 
  11. Spoon the cake batter on top of the vegetables and smooth the top. (Place any excess batter in muffin cases, or make a smaller additional loaf).
  12. Bake for 25 to 30 minutes (15-20 minutes for small loaves/muffins) until a skewer inserted into the centre of the cake comes out clean. Remove from the oven and leave in the tin to cool for 10 to 15 minutes before turning onto a plate (or wire rack for muffin sponges). Serve warm or cold.
Gluten Free Alchemist © 2013-14 unless otherwise indicated

Sunday, 10 August 2014

Marshmallow Party Bites

 

Marshmallows............. soft, squidgy, bouncy bites of sugary yumciousness!

I cannot resist them and it is seriously dangerous to have them in the larder as I often sneak a couple for a late night treat long after I should have stopped eating......


But for children's parties they are a must. Especially when they can be decorated well enough to compete with the prettiest of party dresses!

They are the simplest of treats to knock together, yet I have not made them for a party yet where the children's eyes did not widen in excitement when they saw them. You want happy little party guests? These are the thing to make them smile....... And I bet you, they will be wolfed down quicker than the cakes and biscuits you have so lovingly and time-consumingly prepared.


There is something about adding chocolate to marshmallow which makes it totally and utterly irresistible. Although it is an additional sweetness, it is a creamy cocoa sweetness which somehow tempers the sugar-shock of the marshmallow on the tongue. Coating mallows with a little chocolate decadence results in a sublime melt in the mouth experience which marries the richness of the chocolate with the pillowy, candy softness of the mallow.


The decoration is just for fun.......... and anything goes! Sweets, sprinkles, glitter sugar, nuts........ just let your imagination run.

I have been making the small version of these treats for years........... They are (possibly) the southern version of Stuart at Cakeyboi's 'Top Hats'. But this year I discovered giant marshmallows in Dobbies garden centre................ Not sure whether that was good or not...... we are already several bags down and we are not quite through the summer yet.


Imported from the States (where else would they have thought to make marshmallows this big?), you can also find them in some of the larger supermarkets. I assume that they are made for skewering and gently frazzling over the barbecue.............. And yes, we have tried this too........... a 'to die for', crisp on the outside but very melty, sticky, caramelly on the inside, stomach full of sugar experience (yet there is always room for 'another').


They also make fantastic marshmallow lolly pops! These ones were decorated for my daughter's birthday party using white chocolate, painted into patterns as the perfect sticky coating for a multitude of sprinkles. Some of the kids even asked for the extras to be cling-wrapped and popped into their party bags (brilliant.........now why didn't I think of that???).


I love my Marshmallow Party Bites so much, that I am sending them over to a handful of August challenges :


Treat Petite hosted by Cakeyboi himself (along with Kat from The Baking Explorer). This month's theme is a party-handy 'No Bake'.......


The Biscuit Barrel with Laura over at I'd Much Rather Bake Than..... who's theme is an equally applicable 'No Bake'.......


These mallow treats require pretty much nothing other than melting a bit of chocolate, making a lot of mess and of course, trying (hopelessly) to avoid eating the freshly dipped, warm melty chocolatey marshmallows before they get anywhere near the kids!


We Should Cocoa, this month being hosted by Rebecca at BakeNQuilt on behalf of Choclette at the Chocolate Log Blog. Rebecca has challenged us to use chocolate with marshmallow. That's about all these Bites are........... They may be simple, but they are no less moreish or tempting for that!


And finally Alphabakes - being hosted (mid-move) by Caroline Makes (with Ros, The More Than Occasional Baker). August's letter is 'P'. Did someone say Party? Yay!



Marshmallow Party Bites

Ingredients (make sure all ingredients are gluten free if intolerant)

Marshmallows - lots - either standard or giant size (you could make them, but I am too lazy!)
Chocolate - milk, white or dark (amounts vary dependent on number of marshmallows)
Sweets and sprinkles of your choice 

May need : lolly sticks, a 'cooking use only' paint brush, baking paper and tray.

Method

For small marshmallows :

  1. Decide on your decorations before you start and prepare by putting sprinkles in small bowls/on plates ready for dipping. This will mean that you can work quickly before the chocolate begins to set.
  2. In a small bowl, melt your chosen chocolate (I prefer to use either milk or dark for contrast with the mallow colour), either over a pan of simmering water or in the microwave on 30 second bursts (medium setting) stirring frequently until melted and runny.
  3. Take your marshmallows one at a time and dip the top into the chocolate first and then decorate with sweets or sprinkles.
  4. Place non-chocolate side down on a plate or tray and allow to set at room temperature.

For giant marshmallows :

  1. Decide on your decorations before you start and prepare by putting sprinkles in small bowls/on plates ready for dipping. This will mean that you can work quickly before the chocolate begins to set.
  2. Melt your chosen chocolate as in 2 above - I used white chocolate to blend in with the marshmallow and make the decorations stand out. 
  3. Push a lolly stick into each marshmallow (about half way in only).
  4. Working quickly, you can either dip the mallows, or we used a paint brush and spoon to 'paint' the chocolate into designs on the mallow. Dip or roll the mallow in the sprinkles. To stick on sweets, dab a small spot of chocolate onto the mallow and press the sweet into the chocolate to stick.
  5. Place the mallow top side down (non-lolly stick) on baking paper and allow to set at room temperature.
Gluten Free Alchemist © 2013-14 unless otherwise indicated