Author: Bake Play Smile
2 X 165g packets white chocolate Tim Tam biscuits (or any white chocolate coated cookie)
225g cream cheese, softened
60ml Baileys Irish Cream liqueur
300g white chocolate, for dipping
50g melted milk chocolate for drizzling (optional)
Crush white chocolate Tim Tams until they resemble fine crumbs.
Mix Tim Tam crumbs with the cream cheese and shot of Baileys Irish Cream liqueur.
Place into the fridge for 20 minutes to harden.
Roll into 1 inch sized balls and place on a tray lined with baking paper back into the fridge for a further 20 minutes.
Place white chocolate in microwaveable bowl and microwave on 50% power for 2-3 minutes, stirring every 30 seconds, until chocolate is completely melted.
Place the balls into the bowl of melted chocolate (in batches) and use two teaspoons to roll the balls around until they are completely coated.
Remove balls with the teaspoons and allow any excess chocolate to drip off.
Place back onto the baking paper lined tray.
Place into the fridge to set for 1 hour.
Drizzle with melted milk chocolate if desired.
I saw this clip out on Janita’s fridge last night and thought, that sounds ok, I might give it a go. It already had the stamp of approval from Janita (minus a score of Yum or otherwise though).
So, this afternoon, kids in tow, I ducked down to the grocery store for ginger, a chilli and fish sauce so I could try it out.
As you can see, I did not follow the recipe to its entirety, i.e., all the vegetables are completely different (what is gai laan???), but the sauce is made exactly as per the recipe.
Despite being ‘things in it’ (anyone who knows me understands this) you couldn’t even tell, it tasted very sweet and delicious, and worth a try again. The true test will be when miss gets back from gymnastics and to see if she demolishes it or not. Time will tell.
Melted butter, to grease
125g butter, at room temperature
100g (1/2 cup, firmly packed) brown sugar
125ml (1/2 cup) golden syrup
1 egg, separated
375g (2 1/2 cups) plain flour
1 tbs ground ginger
1 tsp mixed spice
1 tsp bicarbonate of soda
Plain flour to dust,
150g (1 cup) pure icing sugar, sifted
8-10 drops red liquid food colouring
8-10 drops green liquid food colouring
Smarties to decorate
1. Preheat oven to 180C. Brush 2 baking trays with melted butter to lightly grease. (or use baking paper).
2. Use an electric beater to beat the butter and sugar in a bowl until pale and creamy. Add the golden syrup and egg yolk and beat until combined. Stir in the flour, ginger, mixed spice and bicarbonate of soda. Turn onto a lightly floured surface and knead until smooth. Press dough into a disc. Cover with plastic wrap and place in the fridge for 30 minutes to rest.
3. Meanwhile, place egg white in a clean dry bowl. Use an electric beater to beat until soft peaks form. Gradually add icing sugar and beat until stiff peaks form. Divide icing among 3 bowls. Cover 1 bowl with plastic wrap and place in the fridge. Add red colouring to 1 bowl and stir until combined. Add green colouring to remaining bowl and stir until combined. Cover with plastic wrap and place in fridge.
4. Place the dough between 2 sheets of baking paper and roll out until about 4mm thick. Use a 9cm gingerbread man cutter to cut out shapes. Place on trays about 3cm apart. Repeat with any excess dough.
5. Bake in oven for 10 minutes or until brown. Remove from oven. Transfer to a rack to cool.
6. Place prepared icings in small plastic bags. Cut a small hole in a corner of each bag. Pipe icing over gingerbread men to decorate. Finish with Smarties.
Any shape can be used. The colours can also be changed to suit the shapes created.
3 x 90g Kit Kats, crushed
50g butter, melted
375g cream cheese, softened
1/2 cup caster sugar
1 x 300ml carton sour cream
1 teaspoon vanilla essence
100g milk choc melts
2 tablespoons instant coffee
1 tablespoon hot water
- Grease a 19cm x 29cm rectangular slice pan (or standard cheesecake tin); line base and two long opposite sides with baking paper, extending 5cm above edges of pan.
- Combine chocolate bars and butter in a bowl; mix well. Press evenly over the base of prepared pan. Cover; refrigerate for 1 hour.
- Beat cream cheese and sugar in bowl with an electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition; fold in sour cream and essence. Pour cream cheese mixture over biscuit base.
- Place choc melts and blended coffee and water in small heatproof bowl over a pan of simmering water; stir until chocolate is melted. Drizzle chocolate mixture over cream cheese layer in pan. Using a skewer, lightly swirl mixtures together.
- Cook in a moderate oven, 180C, for about 35 minutes, or until set. Cool slice in pan; serve cut into squares.
100g unsalted butter, chopped
3/4 cup golden syrup
3/4 cup brown sugar
2 tsp ground ginger
1 tsp ground cinnamon
2 eggs, lightly beaten
1/3 cup milk
2 cups plain flour
180g white chocolate, chopped
1. Preheat oven to 180C or 160C fan. Grease and line a 19cmx29cm pan with non-stick baking paper.
2. Place butter, syrup, sugar, ginger and cinnamon in a saucepan. Stir on medium heat for 2-3 minutes, until butter has melted and mixture is well combined and smooth. Remove from heat and cool slightly. Add eggs and milk and mix well.
3. Sift flour into a large bowl. Add chocolate. Fold through egg mixture and mix until combined. Fill prepared pan. Bake for 30-35 minutes, until firm. Cool completely in pan. Cut into fingers to serve.
2 cups self raising flour
50 g unsalted butter, chilled, chopped
1 cup shredded tasty cheese
salt and pepper to taste
3.4 cup milk
extra flour to dust
1 tbsp olive oil
2 tbsp finely chopped parsley (or other herbs of your choice)
1 clove garlic crushed
1. Preheat oven to 220C. Grease bar tine with cooking oil spray, then line base and sided with baking paper.
2. Sift flour into a large bowl. Add butter and, using your fingertips, rub butter into flour until mixture resembles fine breadcrumbs. Add 1/2 cup cheese. Season with salt and pepper. Add milk and, using a butter knife and cutting action, combine into a rough dough.
3. Turn out dough onto a lightly floured surface and form into 35cm log. Cut log in half lengthways, then make cuts every 2.5cm to create bite sized pieces.
4. Combine olive oil, remaining cheese, parsley (herbs) and garlic in a large bowl. Add dough pieces and toss to coat. Arrange dough pieces and toss to coat. Arrange dough in ting, without pressing down. Season with salt and pepper. Bake for 30 minutes or until golden brown. Cool for 30 minutes.
Chocolate Cake in a Mug
Contributed on behalf of Abby!
2. 4 tbs self raising flour
3. 4 tbs sugar
4. 2 tbs cocoa
7. Mix thoroughly
8. 3 tbs milk
9. 3 tbs oil (vegetable)
10. Good mix
11. 1 tsp vanilla extract
13. 3 tbs pods (choc chips)
15. 3 minutes in microwave
15. Eat – decorate
1 1/4 cup almond meal
1 1/2 cups pure icing sugar
4 egg whites
1/4 cup caster sugar
1 teaspoon Queens vanilla bean paste
90g white chocolate, chopped
2 tablespoons thickened cream
1. Grease 3 large baking trays. Line with baking paper. Sift almond meal and icing sugar together in a bowl.
2. Using an electric mixer, beat egg whites in a bowl until soft peaks form. Gradually add sugar, beating until dissolved. Add vanilla. Beat until just combined. Fold in half the almond mixture until just combined. Fold in remaining mixture until combined and glossy (mixture will break down a little).
3. Spoon into a large snaplock bag. Snip 1cm from 1 corner. Pipe 4cm rounds mixture onto prepared trays, 3cm apart. Tap trays on bench to remove air bubbles. Set aside for 1 hour.
4. Preheat over to 130C/110C fan-forced. Bake macarons, 1 tray at a time, for 18 to 20 minutes or until tops are firm. Cool on trays. Carefully transfer to a wire rack.
5. Make filling. Place chocolate and cream in a microwave-safe bowl. Microwave on high (100%) for 1 minute or until chocolate melts. Stir with a metal spoon to combine. Refrigerate for 10 minutes or until mixture thickens and becomes spreadable (see tip).
6. Spread 1/2 teaspoon filling over flat sides of half the macarons. Sandwich with remaining macarons. Set aside until filling sets. Serve.
Store macarons in an airtight contained in the fridge for up to 3 days. Stand at room temperature for 10 to 15 minutes before serving.
Tip: Don’t let mixture become too thick, or it will be too hard to spread on macarons.
Macarons can be quite ‘temperamental’, and may need some trial and error attempts before you get them right.
Be careful when adding food colourings as too much liquid can make the macaroons too soft.
Setting the macarons aside for 1 hour after piping creates a skin which maintains the macarons shape during cooking.
Make sure you cool macarons before removing from trays, or they will stick.
Recipe from http://www.taste.com
1 cup self raising flour, sifted
1/3 cup cocoa, sifted
1 cup caster sugar
1/3 cup (80g) butter, softened
1/2 cup milk
2 eggs, lightly beaten
Preheat oven to 180C (160C fan-forced). Grease and flour or grease and line a 24cm cake tin and set aside.
Place all ingredients into a bowl and using a mixer, mix on high for 4 minutes. (use a food processor)
Pour into cake tin and bake for 35-40 minutes or until the cake spring backs when lightly touched in the centre.
Recipe originally from http://www.kidspot.com.au