Desserts

  • Soft Chocolate Chip Cookies

    Soft Chocolate Chip Cookies

    Ingredients – 1 cup packed brown sugar – 1 cup shortening – 2 eggs – 1 teaspoon baking soda – 1 teaspoon salt – 1 teaspoon vanilla extract – 2 1/2 cups sifted all-purpose flour – 1/2 cup chopped walnuts – 2 cups semisweet chocolate... Read More »

Soft Chocolate Chip Cookies

Soft Chocolate Chip Cookies

Ingredients

– 1 cup packed brown sugar
– 1 cup shortening
– 2 eggs
– 1 teaspoon baking soda
– 1 teaspoon salt
– 1 teaspoon vanilla extract
– 2 1/2 cups sifted all-purpose flour
– 1/2 cup chopped walnuts
– 2 cups semisweet chocolate chips

Directions

1. Preheat oven to 190 degrees Celsius.

2. Mix sugar and shortening until smooth and fluffy. Beat eggs and add baking soda which has been dissolved in 1 tablespoon hot water.

3. Sift flour and salt together and add to the creamed mixture. Add vanilla and fold in nuts and chocolate chips.

4. Drop by spoonfuls onto lightly greased cookie sheets.

5. Bake for 9 to 10 minutes.

 

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  • Easy Chocolate Cake Recipie

    Easy Chocolate Cake Recipie

    This chocolate cake is made from pantry ingredients and requires little cooking experience. Just throw everything in the bowl and mix it up! Ingredients – 1 cup self-raising flour, sifted – 1/3 cup cocoa, sifted – 1 cup castor sugar – 1/3 cup butter, softned –... Read More »

Easy Chocolate Cake Recipie

Easy Chocolate Cake Recipie

This chocolate cake is made from pantry ingredients and requires little cooking experience. Just throw everything in the bowl and mix it up!

Ingredients

– 1 cup self-raising flour, sifted
– 1/3 cup cocoa, sifted
– 1 cup castor sugar
– 1/3 cup butter, softned
– 1/2 cup milk
– 2 eggs

Directions

1 Preheat oven to 180°C. Grease and flour or grease and line a 24cm cake tin and set aside.

2. Place all ingredients into a bowl and mix on high for 4 minutes.

3. Pour into cake tin and bake for 35-40 minutes or until the cake springs back when lightly touched in the centre.

4. Remove from Cake Tin and serve!

Serves 8-10

 

 

 

 

 

 

 

 

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  • Chocolate Mousse Cheesecake

    Chocolate Mousse Cheesecake

    Ingredients – 1-1/2 cups chocolate wafers crumbs (about 24 crackers) – 1/3 cup finely chopped pecans – 2 tablespoons sugar – 1/3 cup butter, melted For the Filling: – 2 packages (8 ounces each) cream cheese, softened – 1/2 cup sugar – 1... Read More »

Chocolate Mousse Cheesecake

Chocolate Mousse Cheesecake

Ingredients

– 1-1/2 cups chocolate wafers crumbs (about 24 crackers)
– 1/3 cup finely chopped pecans
– 2 tablespoons sugar
– 1/3 cup butter, melted

For the Filling:
– 2 packages (8 ounces each) cream cheese, softened
– 1/2 cup sugar
– 1 tablespoon lemon juice
– 1 teaspoon grated lemon peel
– 1 teaspoon vanilla extract
– 2 eggs, separated

For the Topping:
– 1 cup (6 ounces) semisweet chocolate chips
– 5 tablespoons butter, cubed
– 4 egg yolks
– 1/4 cup confectioners’ sugar
– 2 tablespoons strong brewed coffee
– 1 teaspoon vanilla extract
– 1/2 cup heavy whipping cream, whipped
– Chocolate dessert decorations and whipped cream

Directions

1  In a small bowl, combine the wafer crumbs, pecans and sugar; stir in butter until crumbly. Press onto the bottom and 1-1/2 in. up the sides of a greased 9-in. springform pan. Place pan on a baking sheet.

2. Bake at 190°C for 8 minutes. Cool on a wire rack. Reduce heat to 160°C.

3. In a large bowl, beat cream cheese and sugar until smooth. Beat in the lemon juice, lemon peel and vanilla. Add egg yolks; beat on low speed just until combined. In a small bowl, beat egg whites on high until stiff peaks form; fold into cream cheese mixture. Pour into crust. Return pan to baking sheet.

4. Bake for 25-30 minutes or until the center is almost set. Cool on a wire rack for 10 minutes. Carefully run knife around edge of pan to loosen; cool 1 hour longer. Refrigerate until completely cooled.

5.In a microwave, melt chocolate and butter; stir until smooth. Cool for 10 minutes. In a small heavy saucepan, whisk egg yolks, sugar and coffee. Cook and stir over low heat until mixture reaches 70°; stir in vanilla. Whisk in chocolate mixture. Set saucepan in ice and stir until cooled, about 2 minutes. Fold in whipped cream. Spread over cheesecake and refrigerate until set. Remove sides of pan. Garnish with dessert decorations and whipped cream. Refrigerate leftovers

Serves 12

 

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  • Juicy Fruit Salad

    Juicy Fruit Salad

    Pineapple syrup combined with the juice of the orange makes this fruit salad something out of the ordinary.  Ingredients – 1 (15 ounce) can pineapple chunks with juice – 1 apple – peeled, cored and diced – 1 orange – peeled, diced and juice reserved – 1 banana... Read More »

Juicy Fruit Salad

Juicy Fruit Salad

Pineapple syrup combined with the juice of the orange makes this fruit salad something out of the ordinary. 

Ingredients

– 1 (15 ounce) can pineapple chunks with juice
– 1 apple – peeled, cored and diced
– 1 orange – peeled, diced and juice reserved
– 1 banana, sliced
– 1 cup seedless green grapes, halved

Directions

1. In a large bowl, toss together the pineapple, apple, orange, banana and grapes. Add the juice from the pineapple and orange and let chill until serving.

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  • Chocolate Chip Cookies

    Chocolate Chip Cookies

    best way to get your ex back through texting These classic chocolate chip cookies are sure to be an instant hit with family and friends. Ingredients 3/4 cup butter, softened 3/4 cup granulated sugar 3/4 cup firmly packed dark brown sugar 2 large eggs 1 1/2 teaspoons vanilla extract 2 1/4... Read More »

Chocolate Chip Cookies

Chocolate Chip Cookies

These classic chocolate chip cookies are sure to be an instant hit with family and friends.

Ingredients

3/4 cup butter, softened
3/4 cup granulated sugar
3/4 cup firmly packed dark brown sugar
2 large eggs
1 1/2 teaspoons vanilla extract
2 1/4 cups plus 2 tablespoons all-purpose flour
1 teaspoon baking soda
3/4 teaspoon salt
1 ½ cups chocolate chips/morsels*

Directions

1. Beat butter and sugars at medium speed with an electric mixer until creamy. Add eggs and vanilla, beating until blended.

2. Combine flour, soda, and salt in a small bowl; gradually add to butter mixture, beating well. Stir in morsels. Drop by tablespoonfuls onto lightly greased baking sheets.

3. Bake at 350° for 8 to 14 minutes or until desired degree of doneness. Remove to wire racks to cool completely.

Peanut Butter-C

hocolate Chip Cookies: Decrease salt to 1/2 teaspoon. Add 1 cup creamy peanut butter with butter and sugars. Increase flour to 2 1/2 cups plus 2 tablespoons. Proceed as directed. (Dough will look a little moist.)

Oatmeal-Raisin Chocolate Chip Cookies: Reduce flour to 2 cups. Add 1 cup uncooked quick-cooking oats to dry ingredients and 1 cup raisins with morsels. Proceed as directed.

Chunky Cherry-Double Chip Cookies: Microwave 1 tablespoon water and 1/2 cup dried cherries in a glass bowl at HIGH 30 seconds, stirring once. Let stand 10 minutes. Add 1 cup white chocolate morsels, 1/3 cup slivered toasted almonds and cherries with chocolate chips. Proceed as directed.

*If you can’t score chocolate chips/morsels, use dark chocolate instead. Break or chop the chocolate into small chunks; to break it up further, put the chocolate into a plastic bag and bash it with a rolling pin.

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  • Tart Lemon Triangles

    Tart Lemon Triangles

    These triangles have a crisp and crumbly shortbread crust that is topped with a deliciously tangy lemon filling. Serves: 12 triangles Ingredients: 3/8 cup butter 1/4 cup confectioners’ sugar 1 cup all-purpose flour 3 eggs 1 cup white sugar 1 tablespoon grated lemon zest 1/4 cup lemon... Read More »

Tart Lemon Triangles

Tart Lemon Triangles

These triangles have a crisp and crumbly shortbread crust that is topped with a deliciously tangy lemon filling.

Serves: 12 triangles

Ingredients:

3/8 cup butter
1/4 cup confectioners’ sugar
1 cup all-purpose flour
3 eggs
1 cup white sugar
1 tablespoon grated lemon zest
1/4 cup lemon juice
3 tablespoons all-purpose flour
2 tablespoons confectioners’ sugar for dusting

Directions:

1. Preheat oven to 350 degrees F (175 degrees C).

2. Process butter, 1/4 cup confectioners’ sugar and 1 cup flour in food processor 10 seconds. Pat dough evenly into 9 inch round pie plate.

3. Bake 12 to 15 minutes, until golden.

4. Combine eggs, white sugar, lemon zest, lemon juice and 3 tablespoons flour and mix until smooth; pour mixture over hot crust.

5. Bake 15 to 20 minutes more, until firm. Let cool completely in baking dish. Sprinkle with confectioners’ sugar and cut into 12 triangles.

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  • Strawberry Cheesecake

    Strawberry Cheesecake

      This Cheesecake Recipe is made in a pie plate with a graham cracker crust and strawberries. Ingredients -1 1/4 cups graham cracker crumbs -1/4 cup sugar -1/3 cup butter or margarine, melted -600 g fresh strawberries -1 tablespoon cornstarch -3 (8 ounce) packages cream cheese, softened -1 ... Read More »

Strawberry Cheesecake

Strawberry Cheesecake

 

This Cheesecake Recipe is made in a pie plate with a graham cracker crust and strawberries.

Ingredients

-1 1/4 cups graham cracker crumbs
-1/4 cup sugar
-1/3 cup butter or margarine, melted
-600 g fresh strawberries
-1 tablespoon cornstarch
-3 (8 ounce) packages cream cheese, softened
-1 (14 ounce) can sweetened condensed milk
-1/4 cup lemon juice
-3 eggs
-1 tablespoon water

Directions

1. Combine graham cracker crumbs, sugar and butter. Press onto the bottom of an ungreased 9-in. springform pan. Refrigerate for 30 minutes.

2. In a blender or food processor, combine strawberries and cornstarch; cover and process until smooth. Pour into a saucepan; bring to a boil. Boil and stir for 2 minutes. Set aside 1/3 cup strawberry sauce; cool. Cover and refrigerate remaining sauce for serving.

3. In a mixing bowl, beat cream cheese until light and fluffy. Gradually beat in milk. Add lemon juice; mix well. Add eggs, beat on low just until combined. Pour half of the cream cheese mixture over crust. Drop half of the reserved strawberry mixture by 1/2 teaspoonfuls onto cream cheese layer. Carefully spoon remaining cream cheese mixture over sauce. Drop remaining strawberry sauce by 1/2 teaspoonfuls on top. With a knife, cut through top layer only to swirl strawberry sauce.

4. Bake at 300 degrees F for 45-50 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove side of pan. Thin chilled strawberry sauce with water if desired; serve with cheesecake. Store in the refrigerator.

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  • Chocolate mousse in minutes

    Chocolate mousse in minutes

    This is the perfect pick-me-up, especially if you’re into chocolate, and let’s face it, who isn’t? Serves: 6 Ingredients -300g good-quality dark chocolate, roughly chopped -3 eggs -1/4 cup (55g) caster sugar -1 tbs good-quality cocoa powder, sifted -300ml thickened cream, plus... Read More »

Chocolate mousse in minutes

Chocolate mousse in minutes

This is the perfect pick-me-up, especially if you’re into chocolate, and let’s face it, who isn’t?

Serves: 6

Ingredients

-300g good-quality dark chocolate, roughly chopped
-3 eggs
-1/4 cup (55g) caster sugar
-1 tbs good-quality cocoa powder, sifted
-300ml thickened cream, plus extra whipped cream to serve
-Grated chocolate, to serve

Directions

1. Place the chocolate in a heatproof bowl over a pan of gently simmering water (don’t let the bowl touch the water). Stir until melted. Remove bowl from heat and set aside to cool slightly.

2. Place eggs and sugar in a large bowl and beat with electric beaters for 5 minutes, or until mixture is pale, thick and doubled in volume. Fold in cooled chocolate and cocoa powder until combined.

3. In a separate bowl, whip cream until thickened (be careful not to over-beat). Use a large metal spoon to carefully fold the cream into the chocolate mixture, trying to keep the mixture as light as possible.

4. Spoon into 6 serving glasses and chill in fridge for at least 1 hour. Remove from fridge 15 minutes before serving, then top with extra whipped cream and grated chocolate to serve.

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