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!
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! 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 about 1 litre
170g liquorice, chopped into small bits 2 egg yolks 75g castor sugar, sifted 120ml cream 1 ½ cups milk Black food colouring to suit 1. Whip cream and put in the fridge until needed. 2. Add a few cups of ice to a large bowl, set a smaller bowl in the large bowl, set a fine strainer on top and set aside. 3.. Put milk and liquorice in a saucepan and heat on med-low temp stirring until it starts to melt. The liquorice won't melt fully and some chunks will remain. 4. Using beater attachment on a mixer, beat yolks and sugar together until thick and creamy. 5. Slowly add liquorice mixture and beat until combined. 6. Pour back into saucepan and cook over a gentle heat until the mixture coats the back of a spoon. 7. Add just enough water to the large bowl of ice so that the cold water rises up to level with the mixture. Be really careful here you don't drop any water into the mixture! 8. Stir occassionally until cool, then remove from ice bath and cover with plastic wrap. Refrigerate for several hours. 9. Add whipped cream and liquorice mixture to electric mixer and mix at highest speed with whisk attachment. 10. Pour into a freezer-suitable container and freeze overnight. Enjoy! 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 15 slices
Prep time - 20 minutes Refrigeration - 3 hours+ 350g Oreo cookies 80g butter, melted 375g Philly Cream Cheese block, softened 1/2 cup caster sugar 1 teaspoon vanilla 1 cup cream 3 teaspoons gelatine, dissolved in 1/4 cup boiling water 200g white chocolate, melted, cooled slightly strawberries, for decoration extra Oreo cookies, broken, for decoration 1. Place 250g of the Oreo biscuits into a food processor and process into fine crumbs. Add the butter and process to combine. Press the mixture into a greased and lined 18cm x 28cm slice pan and chill. 2. Beat the Philly, sugar and vanilla with an electric mixer until smooth, then beat in the cream. Stir through the gelatine and white chocolate. 3. Roughly chop the remaining cookies and stir through the filling, then pour over the Oreo cookie base. Refrigerate 3 hours or until set. Cut into triangles and decorate with strawberries and extra cookies. Serve immediately. Source: Simply Heaven Volume 1 - 75 Philadelphia Cream Cheese Recipes 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 6 egg yolks
1 cup milk 1 1/2 cup Nutella (at room temperature) pinch salt 2 cups cream Heat cream until right before it comes to the boil (it will bubble along the edges). While this is heating, whisk together yolks, milk, 1 cup of Nutella and salt. Set aside. Add a few cups of ice to a large bowl, set a smaller bowl in the large bowl, set a fine strainer on top and set aside. When cream is heated, remove from heat and slowly whisk hot cream into the Nutella mixture. Pour mix back into the saucepan and stir continuously on medium heat until it thickens slightly. Turn off heat. Pour custard through strainer into the small bowl. Add just enough water to the large bowl of ice so that the cold water rises up to level with the custard. Be really careful here you don't drop any water into the custard! Stir occassionally until cool, then remove from ice bath and cover with plastic wrap. Refrigerate for several hours. Mix ice cream in mixer on highest speed with whisk attachment. Fill container with half of the ice cream. Drizzle 1/4 of a cup of Nutella over the surface. With a fork, swirl through the ice cream. Repeat with the rest of the ice cream and Nutella. Freeze for a few hours or overnight. 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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