Category: Dessert

Mar 25

Crumble topping

INGREDIENTS

250g plain flour

125g butter

65g sugar

25g oats

 

Place ingredients in large bowl and use a pastry blender to combine ingredients into a breadcrumb texture. Place the mixture on top of fruit and pat down then use a fork to rough up the top.

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Sep 19

Spiced toffee apple cake

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Sep 19

Spiderweb Cake

SERVES: 6-8

 

INGREDIENTS
box chocolate cake, plus ingredients called for
1/2 c. unsalted butter, softened
1 c. confectioners’ sugar
7 1/2 oz. jar marshmallow crème
1 tsp. vanilla extract
pinch of kosher salt
3/4 c. heavy cream
1 1/2 c. semisweet chocolate chips
tube store-bought vanilla icing
DIRECTIONS
  1. Butter and flour two 9” cake pans. Prepare cake batter according to package instructions.
  2. Bake according to package instructions and let cool.
  3. Once cool, place first cake on a platter.
  4. Make frosting: In a large bowl using a hand mixer, combine butter, confectioners’ sugar, marshmallow crème, vanilla extract, and salt and beat until fluffy and combined.
  5. Top with second cake.
  6. Make ganache: In a small saucepan, heat heavy cream just until it bubbles. Place chocolate chips in a heatproof bowl and pour over heavy cream. Let stand 2 minutes, then whisk until chocolate is completely combined.
  7. Pour ganache over cake. Frost a spiral of frosting on top of ganache and use a toothpick to draw cobwebs.

https://www.delish.com/holiday-recipes/halloween/recipes/a49352/spiderweb-cake-recipe/

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Sep 19

Chocolate Pudding Pie

SERVES: 6

Ingredients

  • mini graham cracker pie crusts
  • 3.9 oz box of chocolate pudding
  • 2 c milk
  • 1 c crushed Oreos
  • red hots or any other red candy
  • black licorice rope/wheels (we used Haribo licorice wheels)

 

Instructions

    1. Prepare pudding as directed on box.

    2. Pour chocolate pudding into mini pie crusts.

    3. While pudding is setting in the fridge, crush your oreos in a ziploc bag. Unravel licorice wheels and cut them to be about 2.5 inches long (you’ll need 8 per pie).

    4. Take out pudding and top with crushed oreos, stick in licorice for legs and add 3 red hots to each pie.

      5. Keep refrigerated until ready to serve. ENJOY!

       

https://lilluna.com/chocolate-pudding-spider-pies/

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Sep 19

Graveyard Chocolate Cheesecake Dip

SERVES: 6-8

 

INGREDIENTS

Chocolate Cheesecake Dip
  • 1 package cream (8 ounce) cheese, room temperature
  • 1/4 cup (1/2 stick) unsalted butter, room temperature
  • 5 tablespoons cocoa powder
  • 2 tablespoons light brown sugar1/2 teaspoon vanilla extract
  • 1/4 teaspoon kosher salt
  • 2 tablespoons milk
  • 2 cups, plus 2 tablespoons sifted icing sugar
To Decorate and Serve
  • 10 crushed chocolate cream sandwich cookies
  • Vanilla sandwich cookies, such as Milanos®
  • Black decorating icing
  • Candy corn and pumpkins
  • Graham crackers, apple slices, and/or pretzels, for serving

 

DIRECTIONS

  1. In a medium bowl, beat together cream cheese and butter until smooth. Sift in cocoa powder, then add brown sugar, vanilla extract, salt, and milk. Beat on low speed until the cocoa powder is incorporated, then increase speed to high until very well combined. Sift in powdered sugar 1/2 cup at a time, beating slowly after each addition to incorporate. Increase speed to high and beat until smooth and light, about 3 minutes. Transfer dip to a serving dish and smooth top with a spatula.1
  2. Spread crushed chocolate cookies over top of dip to form “dirt.” With decorating icing, write “RIP” on vanilla wafer cookies, then stand upright in dip to form “tombstones.” Scatter candy corn and candy pumpkins over top to decorate. Serve with graham crackers, sliced apples, and/or pretzels as desired.

 

https://www.imperialsugar.com/recipes/graveyard-chocolate-cheesecake-dip

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Aug 13

Baked pear/apple custard tart

Ingredients

4 eggs

300ml thickened low-fat cream

3 tbsp honey

3 tbsp plain wholemeal flour

2 pears (or 2 apples)

Pantry essentials 

½ tsp cinnamon

1 tsp vanilla extract

Cooking oil spray

 

 

Method

1. Preheat oven to 160 degrees Celsius and lightly grease pie dish with cooking oil.

2. Mix eggs, honey, cream and vanilla in a bowl, beating well to make the custard filling.

3. Whisk in sifted flour, then pour 2/3 of this mix into the greased pie dish and bake for 5 to 7 minutes to set the custard.

4. Cut pears or apples into thin slices while the filling bakes.

5. Remove pie dish from the oven and scatter fruit slices on top.

6. Pour remaining custard cream over the fruit and sprinkle generously with cinnamon.

7. Return to the oven and bake for another 15 minutes or until custard has set.

 

https://www.dailymail.co.uk/femail/article-8504549/Why-thousands-Australian-dessert-lovers-going-mad-healthy-baked-custard-tart.html

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Aug 13

No-Churn Fresh Mint and Chocolate Ice Cream

MAKES: 2 quarts

 

INGREDIENTS

    • ¾ cup (15 g) coarsely chopped mint
    • 2 cups (or more) heavy cream, divided
    • 4 oz. bittersweet chocolate (65%–75% cacao), coarsely chopped
    • 1 (14-oz.) can sweetened condensed milk
    • 1 tsp. kosher salt
    • ½ cup (40 g) Dutch-process cocoa powder

 

PREPARATION

    1. Bring mint and 1 cup cream to a bare simmer in a small saucepan over medium heat. Remove from heat, cover, and let sit 30 minutes. Strain through a fine-mesh sieve into a measuring glass, pressing on solids; discard solids. Chill cream until very cold, about 30 minutes.
    2. Just before cream is ready, heat chocolate in a heatproof bowl set over a saucepan of simmering water (do not let bowl touch water), stirring occasionally, until melted and smooth. (Alternatively, heat in 20-second increments in a microwave, stirring between bursts.) Mix together sweetened condensed milk and salt in a medium bowl.
    3. Pour remaining 1 cup cream into infused cream in measuring glass. (You should have 2 cups; add more if needed.) Transfer to a medium bowl. Using an electric mixer, beat cream, starting on low speed and gradually increasing to medium-high as it thickens, until billowy and stiff peaks form, about 4 minutes.
    4. Add a dollop of whipped cream to condensed milk mixture and mix in with a rubber spatula (this is just to lighten it so that the next stage—folding—is easier). Add remaining whipped cream, then sift in cocoa powder. Fold in, running spatula down sides and along bottom of bowl, then lifting up through center and over top while rotating bowl to integrate without deflating, until very few streaks of condensed milk mixture remain and cocoa powder is combined.
    5. Scrape about one quarter of ice cream base into a loaf pan that’s at least 8½x4½”. Using a fork, drizzle about one third of melted chocolate over. Repeat layering process, finishing with a layer of ice cream base, to create 4 layers of ice cream base total and 3 layers of drizzled chocolate. Cover with plastic wrap or an airtight silicone lid and freeze until solid, at least 8 hours.
    6. To serve, transfer loaf pan to refrigerator and let ice cream soften 10 minutes before scooping into bowls.
    7. Do Ahead: Ice cream can be made 1 week ahead. Keep frozen.

 

https://www.epicurious.com/recipes/food/views/fresh-mint-and-chocolate-ice-cream

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Mar 28

Fizzy Orange Lollies

MAKES: 6 lollies

REQUIRED: Six lolly moulds

 

INGREDIENTS

  • 500ml (17.5 fluid oz) of orange juice
  • 30g (1oz) of caster sugar
  • 1.5 teaspoons of bicarbonate of soda

 

METHOD

  • Measure the orange juice into a jug
  • Add and stir in the caster sugar
  • Add little by little the bicarbonate of soda
  • Stir it well
  • Let the fizzing subside
  • Pour into moulds – but fill only ¾ of each
  • Freeze for four hours
  • Enjoy

 

Recipe from Mr Hammond, Pilgrims School (during Coronavirus lockdown)

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Dec 24

Vegan tiffin

MAKES: 25 small squares

Ingredients

  • 75g coconut oil, plus extra for the tin
  • 200g vegan dark chocolate (at least 70%), roughly chopped
  • 2 tbsp golden syrup
  • 200g vegan ginger nuts
  • 100g dried cranberries
  • 50g pistachios, toasted and chopped

Method

  1. Lightly oil a 20cm square brownie tin with coconut oil and line the base with baking parchment. Melt the chocolate with the coconut oil and golden syrup in the microwave in 30-second bursts until smooth and glossy.
  2. Break the ginger nuts into small pieces in a bowl, then add the dried cranberries and pistachios. Scrape in the chocolate mixture and give everything a good mix to combine, then spoon the tiffin into the tin. Use the back of the spoon to smooth out the top and press it down, then chill in the fridge for 2 hrs or until set hard. Once set, cut into 25 mini squares. Will keep for a week in the fridge.

 

 

https://www.bbcgoodfood.com/recipes/vegan-tiffin

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Dec 24

Ginger surprise

10 fl oz (1/2 pint) double cream

4 tbsp icing sugar

6 tbsp orange juice

30 ginger biscuits

 

Whisk cream, icing sugar and orange juice until thick.

Sandwich biscuits together with cream mix.

Cover and leave overnight in fridge.

 

To serve, grate chocolate on top (optional) and cut diagonally.

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