1/2 shot Baileys
1/2 shot Frangelico
milk
ice cubes
Pour creme de cacao, Baileys and Frangelico over ice cubes. Top with milk to taste.
1 shot dark creme de cacao
1/2 shot Baileys 1/2 shot Frangelico milk ice cubes Pour creme de cacao, Baileys and Frangelico over ice cubes. Top with milk to taste. 3 Oreo cookies
40ml white creme de cacao 30ml cream (thin) 2 scoops vanilla ice cream 1/2 scoop crushed ice 1 Oreo cookie (garnish) 1. Combine first 5 ingredients in blender. 2. Serve in a tall glass with cookie as garnish. 3. Enjoy! Makes 12 tarts in a cupcake pan
3 sheets shortcrust pastry, thawed 175g bacon 1 tbsp olive oil 2 shallots, finely chopped 2 garlic gloves, finely chopped 2 zucchinis, cut into rounds 1 tsp thyme leaves, chopped 150g feta 1. Preheat oven to 180 degrees or 160 degrees fan-forced. Grease 12 cupcake pans. Cut 4 rounds from each sheet of pastry. Use to line prepared cupcake pans, and trim edges. Prick the base with a fork and chill in the fridge for 10 minutes. 2. Line each tart with baking paper and fill with dried beans, rice or pastry weights. Blind bake for 10 minutes. Remove paper and weights and bake for another 10 minutes, until golden. 3. Place bacon rashers on a baking tray. Bake 10-15 minutes until crisp and golden. 4. Meanwhile, heat oil in a large frying pan over medium heat. Cook shallots and garlic for 2-3 minutes until softened. Add zucchini and thyme and cook for 2-3 minutes until just tender. 5. Divide half the feta between tart shells. Crumble bacon over feta and top with zucchini mixture. Scatter over remaining feta. Yields about 50 biscuits
1 cup butter, softened 1/2 cup packed brown sugar 1/2 cup sugar 3.4 oz pkg instant chocolate pudding mix 2 eggs (at room temp) 1 tsp vanilla 2 1/4 cup flour 1 cup cocoa 1 tsp baking soda 1/2 tsp salt 1/2 tsp baking powder 2 cups chocolate chips Preheat oven to 180 degrees. In a large bowl, cream together the butter and sugar. Beat in the eggs, one at a time, and the vanilla. In a separate bowl mix together the flour, cocoa, dry pudding mix, baking soda, baking powder, and salt. Slowly mix the dry ingredients into the wet ingredients. Fold in the chocolate chips. Drop by the spoonful onto baking sheets 2 inches apart. Bake for 8-10 minutes. 4 cups rice bubbles
1 cup chopped peanuts 1/2 cup brown sugar, firmly packed 1/2 cup honey 1/2 cup peanut butter approx 500g milk chocolate 1. Place honey, peanut butter and brown sugar in a saucepan on medium heat and stir until melted. 2. Mix with rice bubbles and peanuts. 3. Press into a lamington pan. 4. Melt milk chocolate (microwave in a bowl on 30 second increments, stirring each time) and pour over. 5. Refrigerate to set. Makes 24 cupcakes
2 cups plain flour 1/4 cup cocoa powder 1 tsp bicarbonate of soda 1 1/2 cups caster sugar 1 cup buttermilk 200g unsalted butter, melted 2 eggs, lightly whisked 1 tbs white vinegar 1 tsp vanilla extract red food colouring to suit 2 x 250g pkts cream cheese, at room temperature 2 cups pure icing sugar 120g butter, extra, softened 1 tsp vanilla essence, extra 1. Preheat oven to 180°C. Line twenty four muffin pans with paper cases. 2. Sift flour, cocoa powder and bicarb soda into a bowl. Stir through the sugar. 3. Whisk the buttermilk, butter, eggs, vinegar and vanilla in a large jug until combined. Make a well in the centre of the flour mixture. Add the buttermilk mixture. Stir until just combined. Stir in the food colouring. 4. Divide the mixture among the lined pans. Bake for 20-25 minutes or until cupcakes bounce back when pressed in the centre. Transfer to a wire rack to cool completely. 5. Use an electric beater to beat the cream cheese, icing sugar, extra butter and extra vanilla until smooth. Spread or pipe over cupcakes. Cake
250g butter, chopped and softened 200g dark eating chocolate, chopped 1 1/3 cups milk 2 cups caster sugar, sifted 1 teaspoon vanilla extract 1 1/2 cups plain flour, sifted 1/4 cup self raising flour, sifted 1/4 cup cocoa, sifted 2 eggs, room temperature Ganache 2/3 cup cream 250g dark eating chocolate 150g milk eating chocolate Cake 1. Preheat oven to 170 degrees. Grease deep 22cm round cake pan; line base with baking paper. 2. Combine butter, chocolate, milk, sugar and vanilla in medium saucepan, stir over low heat until mixture is smooth. 3. Cool mixture until barely warm, whisk in sifted dry ingredients and eggs. 4. Pour mixture into pan and bake for about 1 1/2 hours. 5. Stand cake for 20 minutes in pan. Turn onto wire rack. Ganache 1. Place cream and chocolate in a saucepan on low heat and stir until chocolate has melted. 2. Remove ganache from heat and allow to cool for about 15 minutes. Stir until smooth then pour over cake. Refrigerate. Store in fridge; remove an hour before serving to soften. Source: http://today.ninemsn.com.au/foodandwine/636162/mississippi-mud-cake Yields 12
125g PHILADELPHIA Block Cream Cheese, softened 80g butter, melted 1 1/2 cups pure icing sugar, sifted 6 egg whites, lightly whisked 1 1/4 cup almond meal 1/2 cup plain flour, sifted with 1/2 teaspoon baking powder 12 strawberries, thinly sliced 1. Beat together the Philly, butter and icing sugar until combined. Add the egg whites, almond meal, flour and baking powder and beat until smooth. 2. Spoon the mixture into 12 greased and base lined friand pans (Note: I don't have a friand pan; I just used a greased muffin pan and it was fine. But if anyone knows where I can buy a decently priced friand pan let me know!) Top with strawberry slices and bake in a moderate oven 180 degrees for 20-25 minutes or until cooked and golden. Allow to stand in pans for 5 minutes before turning out onto a wire rack. Serve warm or cold. Friands can be stored in an airtight container, either in the fridge or at room temperature. Source: Simply Heaven - Philadelphia cookbook 1 packet Tim Tams
250g packet Philadelphia Cream Cheese, softened 375g packet chocolate bits, for coating 1. Crush the Tim Tams; I pop them in the blender but you could also hand crush or use a mixer. 2. Mix the crushed Tim Tams and the softened philly in your mixer for a few minutes, until mixed well. 3. Roll mixture into balls. Freeze. 4. Melt the chocolate bits in the microwave at 30 second intervals, stirring thoroughly between. Once fully melted, allow to cool. 5. Once chocolate is cool, remove balls from the freezer. Pour some melted chocolate in a mug, skewer the balls and dip them in the chocolate to coat. 6. Refrigerate until chocolate is set. Yields: about 15-20 balls Source: Facebook Bottom Layer
133g milk chocolate, broken 25g unsalted butter, softened 133g sweetened condensed milk Middle Layer 133g white chocolate, broken 25g unsalted, softened 133g sweetened condensed milk Top Layer 133g milk chocolate, broken 25g unsalted butter, softened 133g sweetened condensed milk 1. Line a 5cm-deep, 8cm x 26cm bar pan with baking paper. 2. Set up three saucepans with the ingredients for the three layers on low heat. Stir continuously until chocolate has melted and mixture is smooth. 3. Pour the bottom layer into the pan and let sit for a minute or two. 4. Pour the middle layer into the pan and let sit for a minute or two. 5. Pour the top layer into the pan. Take a knife and very gently swirl mixture around to create marbled effect. 6. Refrigerate for 3 hours or until set. Cut into squares. Serve. Mixture can be stored covered in the fridge for up to 1 week. Source: Adapted from http://www.taste.com.au/recipes/20574/irish+cream+fudge |
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