Desserts

PEANUT BUTTER COOKIES

Peanut Butter Cookies are a quick and economical alternative to expensive store bought cookies / biscuits. They take no effort to put together and cook in minutes - give them a try!

INGREDIENTS IN THIS DISH:

1/2 Cup of Margerine / Soft Butter

1/2 Cup of Peanut Butter

3/4 Cup of White Sugar

1-2 Teaspoons of Vanilla Essense

1 1/4 Cups of Self Raising Flour (or Plain Flour + 1 Teaspoon of Baking Powder)

1 Egg

1/4 Cup of Water

Preperation Time: 5 minutes

Cooking Time: 25-30 mins

CHOCOLATE CHIP COOKIES

Chocolate Chip Cookies are without doubt the most popular biscuits in the world. These sweet, comforting treats will always bring a smile to your face!

  

INGREDIENTS IN THIS DISH:

125g Soft Butter

1/2 Cup of White Sugar

1/2 Cup of Brown Sugar

1/2 Teaspoon of Vanilla

1 Egg (Beaten)

1 3/4 Cups of Self Raising Flour

250g Chocolate Chips

Preperation Time: 10 minutes

Cooking Time: 10-12 minutes (per tray)

Makes Approx. 40 cookies!

"NUTELLA" MUG CAKE

Ingredients: serves 4

4 tbls self raising flour

3 tbls sugar

3 tbls nutella

2 tbls cocoa powder

1 egg

3 tbls milk

2 tsp olive oil

serve with double cream & chocolate shavings (optional)

HOME MADE NUTELLA

Home Made Nutella is a delicious home-style version of the classic Chocolate Hazelnut sandwich spread. Easy to make and guaranteed to keep everyone happy - give it a go!

INGREDIENTS IN THIS DISH:

                       

250g Roasted Hazelnuts (skins removed)

1/4 Cup of Cocoa Powder

1/2 Cup of Caster Sugar (Super Fine White Sugar)

1 Teaspoon of Vanilla Extract / Essence

1/4 Cup of Vegetable Oil

Preparation Time: About 5 minutes

Chocolate Mousse Cake

Chocolate Mousse Cake is a decadent dessert that is easy to make, but very impressive. A cookie crumb base is topped with a rich mixture of fresh cream and dark chocolate. Chilled until set then dusted with grated chocolate, this glorious cake will be a smash hit at your next dinner party - give it a go!

INGREDIENTS IN THIS DISH:

400g Dark Chocolate

600ml Thickened Cream (or any cream suitable for whipping)

2 Teaspoons of Vanilla Extract

200g Chocolate Biscuits (crushed)

100g of Butter (melted)

Milk Chocolate (grated, to garnish)

Preparation Time: About 20 minutes

Chilling Time: About 3 hours

SERVES 8

CARAMEL POPCORN

Ingredients:

vegetable oil

1/2 cup of corn kernels

50g of butter

1 cup of brown sugar

1/2 cup of condensed milk

1 teaspoon of vanilla extract

Make popcorn. Then mix other ingredients together over medium heat until melted and combined. Pour over the cooked popcorn and bake in the oven at 160 degrees celsius for about 20 mins. If you don't want to put them in the oven, just leave them to set.

HOME MADE TWIX BARS

Ingredients:

2 x packets of Cadbury chocolate melts (about 250g each)

1 x packet of Jersey Caramels (about 350g) or similar soft caramel chews

1 x 200g packet of short bread biscuits

¼ cup of milk

4 tablespoons of butter

*Make the first layer of chocolate a fairly thin one, you don't want it too thick. Use the rest of the chocolate to dip your bars.

* When preparing your tray with cling film make sure you don't have too many wrinkles in it or it may get stuck in the chocolate!

CREME CARAMEL

INGREDIENTS IN THIS DISH:

Sauce:

3/4 Cup of White Sugar

1/2 Cup of Water

Custard:

4 Eggs

1/4 Cup of White Sugar

1/2 Cup of Water

375ml Can of Evaporated Milk (or cream suitable for whipping)

Preparation Time: 20 minutes

Cooking Time: 25 minutes + Chilling Time

SERVES 5

CHOCOLATE PEANUT BUTTER FUDGE

INGREDIENTS IN THIS DISH:

375g Milk Chocolate Buttons / Chips

125g Unsalted Butter

150g Smooth Peanut Butter

12 Sweet Biscuits / Cookies (or 1/2 Cup of Crushed Nuts)

Preparation Time: 5 minutes

Chilling Time: 20 minutes

LEMON CHEESECAKE

INGREDIENTS IN THIS DISH:

COOKIES:

250g of Soft Butter

2/3 Cup of Icing Sugar

1 Teaspoon of Vanilla Extract

1/3 Cup of Custard Powder

2 Cups of Plain Flour

FILLING:

1 Cup of Icing Sugar

100g of Philadelphia Style Cream Cheese (soft)

2 Tablespoons of Lemon Juice

Preparation Time: About 15 minutes

Cooking Time: About 20 minutes per tray

MAKES ABOUT 16 COMPLETED COOKIES

DESSERT PIZZA

1 package Pillsbury Sugar Cookie Dough

1 package Cream Cheese

1/3 Cup Sugar

Red food coloring (optional)

your favorite fruits :)

DONUTS

Ingredients:

1/2 cup castor sugar

2 tsp vanilla extract

1/2 cup of milk

50g melted butter

2 cups plain flour

2 tsp baking powder

1 and 1/2 cups icing sugar

1 egg

CHURROS

Ingredients:

1 cup water

100g unsalted butter

2 cups plain flour

1/4 tsp salt

2 eggs,

Vegetable oil, to deep-fry

1/2 cup icing sugar mixture, sifted

CHEESECAKE

*Begin recipe day before*

*9-inch spring form pan*

Crust:

10 graham crackers, crushed

6 T unsalted butter, melted

1 T sugar

Pinch of salt

Batter:

(5) 8-oz. packages cream cheese (2 ½ lbs)

1 ½ c sugar

5 whole eggs

2 egg yolks

½ c sour cream

½ t lemon zest

1 ½ t vanilla

Topping (optional):

melted chocolate, fruit sauce, whipped cream, etc

CHOCOLATE SWIRL CHEESECAKE

Ingredients:

250g packet chocolate cookies
75g unsalted butter
85g chocolate
250g cream cheese
250g ricotta
2/3 cup (150g) caster sugar
250ml thickened cream

CHOCOLATE MOUSSE

Ingredients:
100g dark chocolate morsels (75% cocoa)
2 cups mineral water
3 cups tap water
10-15 ice cubes

Preparation:

1. In a medium sized broiler, on low heat, mix mineral water with chocolate morsels until smooth.
2. In a large bowl, mix tap water with ice cubs. 
3. Place melted chocolate into a medium sized bowl.
4. Place medium sized bowl in large sized bowl so that it is resting on the ice water.
5. Mix melted chocolate on high speed with motorized mixer for seven minutes.
ENJOY!!!


Ingredien
100g chocolate 75% Cocoa
Water
Ice 
Preparation:
1.Melt the chocolate in a double broiler at low heat.warm the chocolate in a pot on a very low fire
2.Fill the pot with cold water (with the ice)
3. Take a round bowl (the same one in our video) and put the bowl into a bowl of water (the one with the ice)
4. Gently pour the hot chocolate into the bowl and start slowly whisk the hot chocolate. Slowly you will notice the chocolate becomes Mousse.
ENJOY :)

PEPPERMINT FILLED CHOCOLATES

Ingredients

200 Grams ( 7.05 Ounces ) of chocolate
1 Cup of pure icing sugar ( sifted )
Half a tablespoon of oil
1 tablespoon of milk
1/4 of a teaspoon of peppermint extract
5 drops of green food colouring

CHOCOLATE FUDGE

Ingredients

50 Grams ( 1.75 Ounces ) unsalted butter
1 Can or 395 grams ( 14 Ounces ) of sweetened condensed milk
400 Grams ( 14 Ounces ) of Dark chocolate - Milk chocolate is okay to use

MACARONS

Ingredients:
3 egg whites
castor sugar (75g)
ground almonds (125g)
icing sugar (175g)
flavourings, any of your choice
food colourings, any of your choice
fillings, any of your choice

DEEP FRIED ICE CREAM

Ingredients: serves 6

6 scoops vanilla ice cream (or any flavor you wish)
1 cup cornflake crumbs
2 eggs
vege oil for frying

CHOCOLATE LAVA CAKE

Ingredients:

200g Dark Chocolate
1 cup Flour
1 cup sugar
3 egg yolks
2 eggs
3 tsp cocoa
1 tsp vanilla
100g butter (for chocolate & lining pots)

* Serve with cream, ice cream, dust with icing sugar

CHOCOLATE TRIFLE

With a name like "Chocolate Passion Bowl", how could this treat be anything but decadent and delicious?  It's also surprisingly easy to make. Michele McAdoo from the Kraft Kitchens shows how to make this layered chocolate dessert.

Prep Time: 20 min
Total Time: 1 hr 20 min
Servings: 16 servings, about 2/3 cup each

Ingredients
- 3 cups cold milk
- 2 pkg. (3.9 oz each) JELL-O Chocolate Instant Pudding
- 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
- baked 9-inch square brownie layer, cooled, cut into 1-inch cubes (about 5-1/2 cups)
- 1 pt. (2 cups) raspberries

Instructions
Beat milk and pudding mixes with whisk 2 min. Stir in 1 cup COOL WHIP.

Place 1/2 of brownies in 2-qt. bowl; top with layers of 1/2 each pudding mixture, remaining COOL WHIP and raspberries. Repeat all layers.

Refrigerate1 hour.

Tips
- For something extra special, chop 2 chocolate-coated caramel-peanut nougat bars (2.07 oz. each). Assemble dessert as directed, topping each layer of raspberries with layer of 1/2 the chopped nougat bars.
- Substitute 1 pkg. (12 oz.) marble pound cake, cubed, for the baked brownie square and/or undrained thawed frozen raspberries for the fresh raspberries.

CARAMEL APPLES

(American caramel-covered apples)

6 servings

INGREDIENTS

Apples                                                                                               6 each

Chopsticks                                                                                        6 each

Heavy cream                                                                                     470 ml

Brown sugar                                                                                     450 gr

Unsalted butter                                                                                 55 gr

Dark corn syrup                                                                                120 ml

METHOD OF PREPARATION

1. Mise en place

2.      Wash and stem the apples. Insert sticks into the stem end of each apple to form a handle. Grease a baking sheet with butter or line it with parchment paper and set aside.

3.      Add the cream, sugar, butter and corn syrup to a heavy-bottomed saucepan and bring to a boil over medium heat. Insert a candy thermometer into the mixture and continue to boil, stirring frequently, until the temperature reaches 118°C, about 10 to 15 minutes. Remove the saucepan from heat and set aside to cool somewhat, continuing to stir.

4.      Dip each apple into the caramel, twirling it and using a spoon to cover all sides. As you finish each apple, set them on the greased or parchment-lined baking sheet. When finished with all apples, chill them in the refrigerator for 30 minutes to set the caramel.

Variations

After dipping the apples in the caramel, they can be rolled in chopped peanuts, chopped walnuts, crushed toffee or little cinnamon candies. Melted white chocolate is often dripped over the finished apples.

APRICOT BALLS

Apricot Balls are an old-fashioned sweet recipe. Dried Apricots are combined with Crushed Cookies and Condensed Milk to create delicious balls. Once rolled in coconut, these quick to make and quick to eat treats will quickly get snatched up by everyone - give them a try!

Ingredient:

300g of Dried Apricots (Chopped)

250g of Plain Sweet Cookies (I used "Nice" Biscuits)

395 of Sweetened Condensed Milk (1 Can)

Desiccated Coconut

MAKES ABOUT 30 - 50 BALLS (Depending on size)

METHOD OF PREPARATION

1. Mise en place
2. Put the apricots, into the food processor and blend to a smooth paste adding a very little water, by the teaspoon, if necessary.
3. Wet or lightly oil your hands to prevent sticking, and take lumps of the paste and roll into marble-sized balls.  Roll them in confectioners’ sugar and press half a pistachio on the top.

CHOCOLATE ICE CREAM

Ingredients:

1 cup milk

2 cups cream

150g dark chocolate

1/4 cup cocoa

1 cup sugar

* To make without ice cream machine, place cooled mixture in pyrex dish, place in freezer for 1-2 hours. Remove and mix with a electric beater until mix resembles soft serve. Place in container and freeze again for 2-3 hours and serve!

CHEESECAKE

Ingredients: 250g Cream Cheese, softened 1 bought tart base or pie crust 380g Condensed Milk Juice of 2 lemons TIRAMISU Ingredients: 20 sponge finger (lady fingers) 1 cup sugar 4 eggs (separated) 1/4 cup cocoa powder 1 1/2 cups mascarpone cheese 2 cups espresso (sweetened to your liking) Raspberry-Chocolate Thumbprint Cookies These cookies taste decadent, yet are made with ingredients that have healthful benefits: oats, almonds, fruit and chocolate. The thumbprints are versatile as well - use a different type of filling or different extracts to create a completely different cookies

RECIPE INGREDIENTS 1 cup  whole almonds 1 1/2 cups  whole-wheat pastry flour (see Note) 1/2 cup  oat flour (see Note) 2 teaspoons  baking powder 1/4 teaspoon  salt 1/3 cup  light oil, such as safflower or canola 1/3 cup  maple syrup 1/4 cup  apple juice 1 teaspoon  almond extract 1 teaspoon  vanilla extract 1/3 cup  chocolate chips, preferably bittersweet 2 tablespoons  raspberry preserves Note: Whole-wheat pastry flour is milled from soft wheat. It contains less gluten than regular whole-wheat flour and helps ensure a tender result in delicate baked goods while providing the nutritional benefits of whole grains. Oat flour, made from finely milled whole oats, is a good source of dietary fiber and whole grains. It can replace a portion of all-purpose flour in many baking recipes and adds an oat flavor and texture.

DIRECTION

Position rack in center of oven; preheat to 350°F. Coat a baking sheet with cooking spray or line with parchment paper or a nonstick baking mat.

Process almonds in a blender in 2 batches until finely ground. Transfer to a large bowl and add whole-wheat flour, oat flour, baking powder and salt. Whisk oil, maple syrup, apple juice, almond and vanilla extracts in a medium bowl. Add the wet ingredients to the dry ingredients; stir to combine. Use your hands to knead the dough together; add 1 to 2 tablespoons additional apple juice if the mixture is too crumbly.

Form level tablespoonfuls of dough into balls and place on the prepared baking sheet about 2 inches apart. Gently flatten each ball into a disk, then make an indentation in the center using your thumb or a small spoon. Place a few chocolate chips in each indentation, then cover with 1/4 teaspoon preserves.

Bake the cookies, one batch at a time, until golden around the edges, 15 to 17 minutes. Transfer to a wire rack to cool completely.

Gingerbread Cookie Ice Cream Sandwiches

Crisp and creamy - there is something positively paradoxical, but absolutely right about an ice-cream sandwich. In this recipe, the fresh ginger ice cream has a peppery zing that guests find ravishing. This dessert is a favorite at our house when friends come over for a summer barbecue. I often make a variety of ice-cream fillings. Several quick-to-fix recipes in this book are scrumptious when sandwiched between two soft molasses cookies: Val's Molasses Ice Cream, Cinnamon Ice Cream, and Ginger-Lemon Ice Cream.

RECIPE INGREDIENTS For the Cookies: 1/2 cup plus 2 tablespoons unsalted butter, cut into pieces 2/3 cup granulated sugar 1/3 cup firmly packed light or dark brown sugar 1/4 cup light or dark molasses 1 large egg 2 cups all-purpose flour 1 teaspoon baking soda Pinch of salt 1 1/2 teaspoons ground ginger 1 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg For the Ice Cream: 4 cups half and half 1 cup granulated sugar 1/4 cup grated fresh ginger 6 large egg yolks

DIRECTION

Preheat an oven to 350 degrees F. Position a rack in the center of the oven. Grease a baking sheet or line with parchment paper, and set aside.

FOR THE COOKIES: In a large bowl, beat together the butter, 1/3 cup granulated sugar, and brown sugar, using an electric mixer, until light and creamy. Beat in the molasses and egg until well blended. Sift the flour, baking soda, salt, ginger, cinnamon, and nutmeg into the molasses mixture, and beat until well blended.

With clean hands, form balls 1 1/2 inches in diameter (the size of large walnuts). Roll each ball in a bowl filled with the remaining 1/3 cup granulated sugar. Place the dough balls 4 inches apart on the prepared sheet. With the bottom of a custard cup or small bowl, flatten each ball into a 2-inch disk. Bake until the cookies are firm to the touch, about 12 minutes. Let the cookies cool slightly on the sheet before transferring to a wire rack to cool completely. Repeat with remaining dough. You should have about 32 cookies. Store or freeze the cookies in an airtight container at room temperature or in a freezer until ready to use.

FOR THE ICE CREAM: In a saucepan, combine the half-and-half and sugar over medium-high heat and scald (bring almost a boil). Remove from the heat and let the half-and-half cool to nearly room temperature; otherwise, when the fresh ginger is added, the liquid may curdle. Stir in the grated ginger, cover, and allow to steep overnight in the refrigerator. Remove from the refrigerator and strain the liquid through a fine-mesh sieve. Discard the grated ginger.

In a large bowl, whisk the egg yolks until light yellow. Slowly whisk in the half-and-half. Pour the liquid into the top of a double boiler. Cook over water that has been brought to a boil and reduced to medium, stirring constantly with a wooden spoon, until the custard thickens and covers the back of the spoon, about 10 minutes. Strain the custard through a fine-mesh sieve into a container. Cover with plastic wrap and refrigerate until thoroughly chilled, at least 3 hours or as long as overnight.

Place the mixture in an ice-cream maker and freeze according to the manufacturer's instructions. Transfer the ice cream to a container, cover, and freeze for several hours.

Sufle

Materials:

30 g butter

3 tablespoons granulated sugar

120 g dark chocolate

1 tsp vanilla extract

4 egg yolks

4 egg whites

1 pinch of salt

1 tablespoon powdered sugar

1 teaspoon lemon juice

1 tablespoon hot water

Preparation:

1 - Break the chocolate. Melt the butter in a double boiler with

. Butter the bottom to get chocolate on top. Floating in a bowl 

filled with water by placing the contents into another container

 is melted in a double boiler.

2 - Beat the egg whites until stiffened by the addition of a pinch

 of salt. Later in the 1 tablespoon powdered sugar and 1

 teaspoon lemon juice mix.

3-1 tablespoons sugar mixed with 3 tablespoons of hot water

 on the stove until the sugar dissolves and hold.

4 - Mix the egg yolks by adding vanilla, stir in the melted sugar Continue to stir slowly. Then, add the melted chocolate-butter mixture.

5 - Meanwhile, heat the oven 190 degrees and grease with butter soufflé pots, sprinkle powdered sugar over them.

6 - chocolate mixture into the whipped mixture of egg white mixed with a small quantity first, then stir in all whites, stirring slowly turning so that they are homogeneous.

7 - Souffle cups one finger in the oven pre-heated crawl spaces will fill up and 13 minutes to cook.

8 - remove the hot oven is hot, sprinkle powdered sugar, putting a ball on ice cream or whipped cream to go with the addition of.