How Do I Love Thee, Let The Maya Kitchen Count the Ways

Just in time for the Love Month, Maya Kitchen just sent in three recipes to celebrate the sweetest season of the year! Try the recipes out yourselves. I know I’m going to start with the Strawberry Mousse Brownie Mint Pie! Because I’m a fan of everything minty and my boys are all for Strawberries! 🙂

1 package               MAYA Decadence Yellow Cake Mix 520 grams

3 tablespoons         cocoa powder

2 tablespoons         MAYA All-Purpose Flour

¼ cup                        vegetable oil

1 piece                      egg

1-2 teaspoons         red gel food color, dilute in

1-2 tablespoons      water

Cream  Cheese Filling:

8 ounces                   cream cheese, at room temperature

2 tablespoons         butter, at room temperature

2 cups                        confectioners’ sugar, sifted

1 teaspoon              vanilla extract

                                    white chocolate, for drizzle

                                    white chocolate chips for topping

In a bowl, combine cake mix, cocoa powder and flour.  Make a well at the center and put the oil, egg and red food color diluted in water.  Using a wooden spoon stir the mixture until well mixed, the batter will become heavy. Put in the refrigerator for at least 10-15 minutes.  Scoop out 30-35 grams of red velvet cookie dough and place in a prepared cookie sheet and flatten it using your fingers into 3-inch round or use a 3-inch round cookie cutter.

Prepare cream cheese filling: Using a mixer, beat cream cheese and butter until soft and fluffy then add powdered sugar and vanilla.  Keep mixing until smooth.

To Assemble: Sandwich a heaping tablespoonful of filling between 2 red velvet cookies; repeat with the remaining cookies and filling. Refrigerate 30 minutes before serving.  Cool.  Drizzle cookies with melted white chocolate and sprinkle with white chocolate chips.

8 pieces                    eggs

1/2 cup                     melted butter

4 cups                        fresh milk

2 packages             MAYA Original “Fluffy and Tasty” Hotcake Mix 200 grams

1 tablespoon           instant coffee powder

1 cup                         hazelnut spread

1 cup                         whipping cream

                                    cocoa powder, for garnish

                                    instant coffee powder, for garnish

Prepare Crepes: In a mixing bowl, beat eggs, melted butter and fresh milk until well combined then add in the hotcake mix.  Keep stirring until there are no lumps and batter becomes smooth. Use a 6-inch non-stick frying pan and ladle a scant of ¼ cup crepe mixture. Tilt the pan from side to side to have an even layer of crepe. Repeat the same procedure until all crepe batter is used.  Set aside.

Prepare Filling: In a mixer bowl, combine coffee powder and hazelnut spread and beat at medium speed until well mixed.  Set aside.  In another mixer bowl beat whipping cream until double in volume. Fold in the coffee mixture into the whipped cream until thoroughly mixed.  Set aside.

To Assemble: Place one crepe on serving dish.  Spread a thin layer of filling then top with another crepe, spread again with thin layer of filling. Do the same procedure with the remaining crepes and filling. Finish top of the crepe cake with the remaining filling then dust with cocoa and instant coffee powder. Serve.

Brownie:

1 package               MAYA Oven Toaster Chocolate Fudge Brownie Mix 230g

¼ cup                        butter

1 piece                      egg

1 tablespoon           water

6-8  pieces                crushed mint chocolate squares

Strawberry Mousse:

¼ cup                        cold water

2 tablespoons         unflavored gelatin

½ cup                        boiling water

1/3 cup                     strawberry syrup

2 teaspoons             strawberry extract

200 grams                chopped white chocolate bar or white chocolate chips

1 cup                         heavy cream

¼ cup                        crushed fresh or canned strawberries

                                    whipped cream, for garnish

                                    fresh strawberries, for garnish

Preheat oven to 350°F/ 177°C.  Grease and line 8-inch round pan.  Set aside.

In a bowl, cream butter until fluffy.  Add egg and water.  Mix in the brownie mix until well blended. Fold into the mixture the crushed mint chocolates. Pour the mixture into prepared pan.  Bake at 350°F/ 177°C for 20-25 minutes or until brownie is done.  Cool and set aside.

Prepare Strawberry Mousse:  Put cold water in small bowl then sprinkle gelatine until it blooms.  In a saucepan combine bloomed gelatine, water, syrup and extract until gelatine is fully dissolved. Set aside.  In a separate bowl over simmering water, melt chocolate.  Once melted combine with strawberry mixture.  Mix until well combined and smooth.  Set aside. In a separate bowl, whip cream until it doubles in volume then fold it into the strawberry gelatine mixture. Add in the crush strawberries then pour or pipe on top of prepared brownie and refrigerate for 3-4 hours or until fully set.  Pipe and arrange whipped cream and fresh strawberries on top. Serve chilled.