1- PEANUT BUTTER CUP COOKIES (GF)
INGREDIENTS
• 1 cup creamy peanut butter
• ½ cup granulated sugar
• ¼ cup packed light brown sugar
• 1 large egg
• ½ teaspoon pure vanilla extract
• ¼ teaspoon salt
• ½ teaspoon baking soda
• 1 cup milk chocolate chips
INSTRUCTIONS
1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
2. In a large mixing bowl, mix together peanut butter, granulated sugar, brown sugar, egg, vanilla, salt, and baking soda until well blended. Fold in chocolate chips.
3. Place dough by tablespoonfuls onto the prepared baking sheet. Place in the oven and bake for 10 – 12 minutes. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
2- Chocolate Coconut Candies
Ingredients
1-3/4 cups confectioners’ sugar
1-3/4 cups flaked coconut
1 cup chopped almonds
1/2 cup sweetened condensed milk
2 cups (12 ounces) semisweet chocolate chips
2 tablespoons shorteningOptional ingredients: flaked coconut, chopped almonds, sliced almonds and sprinkles
Directions
In a large bowl, combine the confectioners’ sugar, coconut, almonds and milk. Shape into 1-in. balls. Refrigerate until firm, about 20 minutes.In a microwave, melt semisweet chips and shortening on high for about 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth.Dip balls in chocolate; allow excess to drip off. Coat or garnish with ingredients of your choice. Place on waxed paper; let stand until set. Store in an airtight container. Yield: 2-1/2 dozen.
3- COOKIE SWIRL
Ingredients:
½ cup margarine, softened
2 tablespoons sugar
2 teaspoons vanilla extract
6 tablespoons liquid egg substitute
1 ½ cups unbleached all-purpose flour
½ teaspoon baking powder
¼ cup skim milk, warmed to room temperature
1 teaspoon unsweetened cocoa powder
1/8 teaspoon vanilla extract
cooking spray
1. Cream margarine, sugar, vanilla, and egg substitute.
2. Add flour, baking powder, and 3 tablespoons of the milk. Stir to thoroughly mix.
3. Divide dough into 2 parts.
4. Add cocoa to one part, stirring until well blended.
5. Add vanilla extract to the other half.
6. Chill both halves for at least 1 hour.7. Working on a floured surface, roll out each part to a rectangle about 3 inches wide and 18 inches long. Place chocolate part on top of white part, pressing together tightly with a rolling pin.
8. Brush the chocolate dough with remaining tablespoon of milk. Roll up like a jelly roll to make a log about 1 1/2 inches in diameter.
9. Wrap in waxed paper and chill until firm, about 2 hours.
10. When you’re getting ready to bake these: Preheat oven to 375°F.11. Slice cookies 1/8 inch thick. Place on a non-stick cookie sheet that has been lightly coated with cooking spray.
12. Bake for 8 minutes, until lightly browned. Transfer to a wire rack to cool.
[wp_ad_camp_4]4- THE FAMOUS SOJI/ SEMOLINA CAKEINGREDIENTS250g Margarine
500g semolina.
1 box Maas
3 eggs
3 teasp baking powder
3 teasp vanilla
1/2 cup sugar
Can desert cream.
METHOD:
Melt margarine, add eggs, sugar , vanilla & mix.
Add the Maas, then semolina, baking powder & mix well.
Pour in a casserole & bake @ 180 deg until done.
SYRUP : Boil together
1 & 1/2 cups of sugar
2 cups of water. Pour syrup over hot cake.
Wait 4 cake to cool then pour the cream over & crumble chocolate.
5- LEMON CHIFFON CAKE
Ingredients
500 ml SASKO CAKE FLOUR (300 g)
15 ml MOIR’S BAKING POWDER
250 ml castor sugar(200 g)
125 ml oil
8 extra large eggs separated
100 ml water
5 ml MOIR’S VANILLA ESSENCE
grated rind of 1 lemon
100 ml extra castor sugar (80 g)
Glace Icing
375 ml icing sugar, sifted (200 g)
canned granadilla pulp
Method
Sift flour, baking powder, and castor sugar into a large bowl.
Make a well in the centre and add in the oil, egg yolks, water, vanilla and rind and mix well.
Beat the egg whites until stiff and beat in the extra castor sugar.
Fold this into the egg yolk mixture.
Pour mixture into an ungreased chiffon cake pan (this causes cake to rise by clinging to the sides of pan) and bake at
180?C for 30 – 40 minutes or until crust is golden brown.
Remove from oven, invert pan and leave to cool completely. Carefully loosen cake from sides of pan with a knife and
remove.
Granadilla icing
Combine icing sugar with enough granadilla pulp and a little water if necessary to make an icing of a pouring consistency
6- Peppermint Tart
*Ingredients*
1 packet tennis biscuits
1 can caramel treat
2 cup cream – fresh
400 g Peppermint Crisp chocolate bars – grated
*Method*
Place the tennis biscuits in rows at the bottom of your desired dish, ensuring that the bottom of the dish is covered.
Place the caramel in a mixing bowl and mix until smooth.
In a separate mixing bowl, whisk the cream until stiff peaks form, being careful not to over-whip.
Add the whipped cream and 100g of the grated peppermint crisp chocolate to the caramel and combine well.
Spread a generous amount of the mixture over the tennis biscuits and spread evenly.
Add another layer of tennis biscuits and caramel mixture and continue this process until your dish is full.
Sprinkle the remaining peppermint crisp over the top and place in the fridge for 1 hour to set.
7- PRAWNS
3 tablespoons melted butter
1 tsp garlic
1 tablespoon lemon juice
1/2 teaspoon lemon pepper
1/2 teaspoon dried thyme
1 teaspoon sweet chilli sauce
1 tablespoon mayonnaise
Pinch of tumeric powder
Mix all together. Pour half the mixture over the prawns and the other half spoon over the prawns. Sprinkle with fresh crushed green chillies or mochachos spice. Leave to marinate for about an hour.
Layer foil on tray and place prawns. Cook in oven until done.
8- GULAB JAMUNS
1 tin (385 g) condensed milk
30 ml water
30 ml butter, melted
30 ml semolina (2 Tbls )
10 ml baking powder
2,5 ml bicarbonate of soda
550 ml cake flour
2,5 ml freshly ground Nutmeg
il, to deep fry
desiccated coconut, for sprinkling
Syrup:
750 ml sugar
500 ml cold water
1 large cinnamon stick
SYRUP: Place the sugar, water and cinnamon stick in a large Pot.
Stir well and bring to the boil over a medium temperature until a thin, sticky syrup forms. Remove the syrup from the heat and keep warm.
GULAB JAMUN :pour the condensed milk into a large mixing bowl. Pour the water into the empty condensed milk tin and ‘rinse’ to ensure that you get all the condensed milk out. Mix in the melted butter, ground nutmeg/ cardimom and semolina.
Sift the baking powder, bicarbonate of soda and cake flour into the mixing bowl. Mix well until a soft dough forms but leave a few sticky patches in the dough as this will prevent the dough from becoming too dry.
Grease a large baking sheet with non stick spray.
Wash your hands and grease palms with a little oil.
Mould small amounts of dough into balls,then roll into fingers and place them on the baking tray.
Deep fry the fingers in a large Pan – preheat oil over a medium heat. Reduce the heat slightly when they start to swell to prevent burning. Turn the fingers to ensure they brown evenly.
Remove from the oil and drain for a few seconds before soaking the fingers in the warm syrup. Remove from the syrup once the fingers start to sink.
Place the gulab jamun on a wire rack and sprinkle the desiccated coconut over.
Tips:
•Cover the dough with a damp cloth to prevent it from drying out.
•If the dough is too soft to mould into balls, add a little flour into the dough
9- Nutella Chocolate Cake
Ingredients
Chocolate Cake
2 cups flour
2 cups sugar
3/4 cup Dark Cocoa powder
2 tsp baking soda
1 tsp salt
2 large eggs
1 cup buttermilk
1 cup oil
1 1/2 tsp vanilla
1 cup boiling water
Nutella Icing
1 cup butter
1/2 cup shortening
1 cup Nutella hazelnut spread
4-5 cups powdered sugar
3-4 tbsp milk or water
Chocolate Ganache
6 oz semi-sweet chocolate chips
1/2 cup heavy whipping cream
Instructions
1. Prepare four 8 inch cake pans with parchment paper circles in the bottom, and grease the sides.
2. Add all dry ingredients to a large bowl and whisk together.
3. Add eggs, buttermilk and oil to the dry ingredients and mix well.
4. Add vanilla to boiling water and add to mixture. Mix well.
5. Pour into four 8 inch cakes pans and bake at 300 degrees for about 25 minutes, or until a toothpick comes out with a few crumbs. I baked the cakes in two batches, two at a time, with about 1 1/2 cups of batter per pan.
6. Remove cakes from oven and allow to cool for about 10 minutes, then remove to cooling racks to cool completely.
7. Make icing while cakes cool. Beat together butter and shortening until smooth.
8. Add Nutella and mix until smooth.
9. Slowly add 4 cups of powdered sugar and mix until smooth.
10. Add 2-3 tbsp of milk or water and mix until smooth.
11. Add fifth cup of powdered sugar and mix until smooth.
12. Add more water or milk until the right consistency.
13. Once cakes are cool, remove cake domes from top with a large serrated knife.
14. Place first layer of cake on cake plate. Pipe an even layer of icing onto cake.
15. Add second layer of cake and pipe another even layer of icing on top.
16. Add third layer of cake on top and pipe another even layer of icing on top.
17. Top icing with fourth layer of cake.
18. Place chocolate chips in a metal bowl.
19. Microwave remaining heavy cream until it starts to boil. Remove from microwave and pour over chocolate chips.
20. Cover bowl with saran wrap for 5-7 minutes.
21. Whisk chocolate and cream until smooth.
22. Allow to sit for a few minutes until it just starts to thicken, then pour over the top of the cake.
23. Once chocolate ganache has firmed up, top with remaining icing and sprinkles, if desired.
10- Choc Oreo Marshmallow cupcakes
For the cupcake batter:
100g softened butter
1 tsp vanilla essence
115g castor sugar
2 extra large eggs
160g self-raising flour
2tbsp cocoa
2tbsp milk
For the icing:
Fresh cream
Oreos 10 Oreos finely crumbled plus 6 halved for decorating
mini marshmallows
Method:
Heat the oven to 180 degrees Celsius & line a 12 cup muffin pan with paper cases.
Place all the batter ingredients into a mixer & beat until soft & fluffy. Divide the mix among the cases & bake for 12-15/20mins until a skewer inserted into a cupcake comes out clean. Once baked, remove the cupcakes from the oven & cool on a wire rack.
Whisk your fresh cream till light & fluffy then fold in crumbled Oreos. Then dress the cupcakes with the cream (icing). Top each cupcake with some mini marshmallows & half an Oreo.
