Creative Holiday Recipes from the Maya Kitchen

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Wednesday, December 8, 2010

WHEN else can you be decadent than during the holiday season. The Maya Kitchen shares three new ways to serve something uniquely sweet and delightful. Serve rich fudge brownie balls rolled in nuts. Let a two-layer cake covered with rich chocolate ganache be the centerpiece in your table. What about single serve panettone filled with glazed fruits and drizzled with a sugar and rum glaze?

Surprise your friends and loved ones with your best holiday spread ever with simple and affordable ideas only from The Maya Kitchen.

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Holiday nutty fudge balls

1 package MAYA Decadence Fudge Brownie Mix 500g
1/2 cup peanut butter
2 tablespoons light corn syrup

3/4 cup confectioners' sugar
2 tablespoons liquid to make spreading consistency (water or milk) assorted chopped nuts (almond flakes, pistachio, walnuts)

Prepare fudge brownie mix according to package directions and make into crumbs. Measure 500 grams of crumbs (set aside the rest for future use) and mix with peanut butter and corn syrup. Form into balls of 10-15 grams each.

Prepare glaze: Combine confectioner's sugar with liquid until spreading consistency. Coat fudge balls with sugar glaze then roll in different chopped nuts. Place in a colored paper cups and served.

Variation: Instead of balls, flatten the dough into 1/4-inch thick then cut out dough using assorted Christmas shape cookie cutters. Top with glazed and cover with chopped nuts.

Coffee-fudge torte

1 package MAYA Decadence Devil's Food Cake Mix 550g

Chocolate Ganache:
250 grams chocolate bars, semi-sweet or dark, grated
1/2 pack all purpose cream
1 tablespoon butter

Coffee Cream:
1 cup whipping cream, chilled
1/2 cup sifted powdered sugar
2 tablespoons coffee liquer
2 tablespoons sweetened cocoa powder
1 tablespoon gelatin powder (dissolved in 2 tablespoons cold water, then add 2 tablespoons hot water)

marbled chocolate cut-outs (optional)
fresh fruits (optional)

Pre-heat oven to 375°F or 191°C. Grease and line a 7-inch round pan. Set aside. Prepare cake as per package direction. Cool and slice cake into 3 layers. Set aside.

Prepare Ganache: In a heavy saucepan, heat chocolate until melted in low heat. Once melted add the cream. Cook until slightly thick. Remove from heat. Stir in butter. Cool.

Prepare Coffee Cream: In a mixer, whip cream until it doubles in volume then add sugar and continue beating until smooth and fluffy. Alternately add the coffee liquer and cocoa powder. Beat until soft peaks form. Mix in gelatin mixture until well blended.

To assemble: Get one layer of cake spread on top 1/2 cup of chocolate ganache. Stack the second layer of cake to the first and spread coffee cream on top about half an inch thick then stack the last layer of cake and spread on top the remaining ganache. Cover and design the sides of the layered cake with chocolate ganache. Decorate with marbled chocolates and fresh fruits on the sides.

Panettone cake with Rhum Glaze

1 package MAYA Decadence Yellow Cake Mix 520g
3 pieces eggs
1/2 cup water
2 cups glazed fruits

Rum Glazed:
1 cup confectioners' sugar
2 tablespoons rum

Pre-heat oven to 375°f or 191°C. Grease and flour four 3-1/2 x 3 inch size wonder mold pans. Set aside. Slightly beat eggs, add water and cake mix, blend well then mix in glazed fruits. Pour batter mixture in the cake molds and bake for 25 minutes or until done. Then unmold cake to cool. Set aside.

Prepare glaze: Combine confectioners' sugar and rum until spreading consistency. Pour into cake to get an icicles effect.

Yield: 4 pieces.

Published in the Sun.Star Baguio newspaper on December 09, 2010.


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