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.
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.
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
Vanilla Bean Crème Brulee
Prep: You will need 4 x 2/3 cup moulds/ small dishes and a kitchen blowtorch
3ooml thickened cream
3 vanilla beans, split, seeds scraped
6 egg yolks
1/4 cup (55g) caster sugar
1/4 cup (55g) Demerara or caster sugar
- Preheat oven to 120C. Place milk, cream and vanilla pods and seeds in a saucepan over medium heat and bring to just below boiling point, then remove from heat
- Place egg yolks and caster sugar in a bowl and whisk until thick and pale. pour the hot cream mixture into the yolk mixture, whisking constantly until combined, then strain through a fine sieve, discarding solids
- Pour mixture into the 4 moulds, then place them in a roasting pan. Pour enough boiling water into the roasting pan to come halfway up the sides of the moulds, then place in the oven for 35 minutes or until just set.( My oven took 45 minutes to achieve “set”, which means a light skin/crust on top, but wobbly underneath)
- Remove the moulds from the water bath and set aside to cool slightly before chilling in the frig for about 2 hours or until set
- Sprinkle the top evenly with the Demerara or caster sugar and use a blowtorch to gently caramelise the top.
- Verdict?: TO DIE FOR!
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
3/4 cup butter, room temperature
1 1/2 cups white sugar (caster sugar)
1 teaspoon vanilla extract
1 cup sour cream
2 1/2 cups all purpose flout (plain flour)
1 teaspoon baking soda
1 teaspoon baking powder
1/2 cup chopped walnuts
1 tbs ground cinnamon
1/4 cup white sugar (caster sugar)
1. Preheat oven to 205 degrees C. Grease a 10-inch bundt pan (round cake tin with hole).
2. Beat butter and sugar with an electric mixer (food processor) in a large bowl until light and fluffy. The mixture should be noticeably light in colour. Add eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Mix in vanilla.
3. Combine flour, baking soda, and baking powder. Pour flour mixture into batter alternately with the sour cream, mixing until just incorporated. Fold in walnuts, mixing just enough to evenly combine. Pour half the batter into the prepared pan.
4. Mix the remaining 1/4 cup of white sugar with the cinnamon.
5. Sprinkle the cinnamon sugar over the batter in the pan. Drop remaining cake batter in heaping spoonfuls over filling, covering it as best you can. (Use a wet spoon to spread cake around)
6. Bake in preheated over for 8 minutes. Lower heat to 175 degrees C and bake for an additional 40 minutes, or until a tester comes out clean.
Originally from http://www.allrecipes.com
Serves 8. Prep: 20 minutes. Cooking time: 70 minutes (approx.) You will need 3 large, over-ripe bananas for this recipe. Recipe can be made 2 days ahead. Store in airtight container in frig.
PUDDING BUTTERSCOTCH SAUCE
2 cups (300g) self-raising flour 1 cup (200g) firmly packed brown sugar
1/2 tsp bicarb soda 1 cup (250ml) thickened cream
1 tsp mixed spice 125g butter, chopped
150g butter, softened
1 cup (200g) firmly packed brown sugar
1 1/2 cups mashed over-ripe banana
1/3 cup (80g) sour cream
1/3 cup (80ml) milk
1/2 cup coarsely chopped toasted macadamias
2 tblsp finely chopped glace ginger
- Preheat oven to moderate (180C/ 160C fan-forced). Grease a deep 22cm round cake pan; line the base and side with baking paper.
- Sift the flour, soda and spice onto a sheet of baking paper.
- Beat the butter and sugar in a small bowl with an electric mixer until well-combined. Add the eggs, one at a time, beating until just combined between additions. Transfer the butter mixture to a large bowl; stir in half the flour mixture, half of the banana, then the sour cream and milk. Stir in the remaining flour and banana, nuts and glace ginger. Spread the mixture into the prepared pan.
- Bake in a moderate oven for about an hour and 10 minutes or until cooked when tested. Stand the cake for 10 minutes before turning onto a wire rack to cool.
- SAUCE. Meanwhile, combine all the sauce ingredients in a medium saucepan; stir over heat, without boiling, until sugar is dissolved. Simmer, stirring for 3 minutes.
- Serve warm pudding with butterscotch sauce and cream, if desired.
Microwave Chocolate Self-Saucing Pudding
1 1/2 cups self raising flour
220g (1 cup) caster sugar
25g (1/4 cup) cocoa
180ml (3/4 cup) milk
2 teaspoons vanilla
1 cup brown sugar, lightly packed
35g (1/3 cup) cocoa, extra
2 cups boiling water
Place butter in dish, melt in microwave on HIGH for 1 minute, stir in sifted flour, sugar and cocoa, milk and vanilla, beat until smooth with wooden spoon. Sprinkle with combined sifted brown sugar and extra cocoa. Pour boiling water over mixture carefully. Cook on HIGH for 12 minutes, or until just cooked in centre; stand 5 minutes before serving with cream or ice cream.
Serves 4 to 6.
Apple and Raspberry Oat Crumble
4 Granny Smith apples, peeled, cored and chopped
2 cups (240g) frozen raspberries
3/4 cup (165g) caster sugar
double cream to serve
Oat Crumble Topping
3/4 cup (65g) rolled oats
3/4 cup (110g) plain flout
1/2 cup (110g) caster sugar
125g butter, softened and chopped
Preheat oven to 180C. To make the crumble topping, combine the oats, flour and sugar in a bowl. Add the butter and use your fingertips to rub it into the flour mixture.
Combine the apple, raspberries and sugar in a 4 cup capacity ovenproof dish. Top with the crumble topping and bake for 45-50 minutes or until golden and crisp. Serve warm with double cream. Serves 4
Almond and Pistachio Syrup Cake
cooking oil spray
125g pistachio kernels
3 cups (330g) almond meal
1 cup (220g) caster sugar
1 teaspoon ground cinnamon
1/4 teaspoon salt
1 teaspoon vanilla extract
250g butter, melted, cooled
3/4 cup (165g) caster sugar (extra)
1/3 cup (115g) honey
1/3 cup (80ml) water
1. Preheat over to 180 (160 fan forced). Spray a 20cm x 30cm rectangular slice pan with oil, line the base with baking paper.
2. Reserve 24 pistachios. Grind the remaining in a blender or processor until fine.
3. Combine ground pistachios, almond meal, sugar, cinnamon and salt in a large bowl. (Using a wire whisk is an easy way to do this).
4. In a separate, medium sized bowl, beat the eggs lightly until combined, then whisk in the vanilla and butter until combined. Pour the egg mixture into the almond mixture; stir to combine well.
5. Pour the batter into the prepared pan. Arrange the reserved pistachios evenly over the top and bake for about 35 minutes or until the cake is golden and coming away from the sides of the pan.
6. Meanwhile, place extra sugar, hone and the water in a medium saucepan over a medium-high heat. Stir until sugar is dissolved. Bring to the boil; boil, uncovered for about 2 minutes, being careful not to allow the syrup to froth up over the sides of the pan.
7. When the cake comes out of the oven, carefully pierce the top all over with a tooth pick. Pour the hot syrup over the hot cake. Leave the cake in the pan to allow the syrup to soak in as it cools.
8. To serve, cut the cake into 24 pieces.
Suitable to freeze. Butter suitable to microwave.