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! 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. 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 2 egg whites
1 1/2 cup coconut 3/4 cup caster sugar 1 teaspoon vanilla essence Preheat oven to 180 degrees. Beat egg whites until they form stiff peaks. (Note: Or look frothy!) Gradually beat in the caster sugar and continue beating until the sugar has dissolved. Fold in the coconut and vanilla essence. Drop teaspoons of mixture onto greased oven trays, and bake for 15-20 minutes or until golden. Yields: about 12 biscuits Source: Mum's amazing cookbook 1 3/4 plain flour
2 cups sugar 3/4 cup cocoa 2 teaspoons baking soda 1 teaspoon baking power 1 teaspoon salt 2 eggs 1 cup strong black coffee 1 cup buttermilk, room temperature 1/2 cup vegetable oil 1 tablespoon vanilla extract Preheat oven to 180 degrees and line a muffin tin with cupcake cups. Sift all dry ingredients into the bowl of an electric mixer. Add all wet ingredients to the bowl. Mix for 2 minutes on medium speed, scraping the side of the bowl with a spatula as you go. The batter will be liquidy. Throw the bag of mini M&Ms in and mix quickly with a spoon. Pour or scoop into muffin tins. Bake for approximately 20-25 minutes, or until the top bounces back when you touch it. Cool completely on wire rack before frosting. Yields - about 20 cupcakes Source: http://www.whatmegansmaking.com/2013/01/cookies-and-cream-cupcakes.html |
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