Category: Dessert

Dessert recipes

April 24, 2016 Baking, Dessert, Snack Food, Sweets, Valentine's Recipes

Demerara Choc Chip Cookies – Delicious, Easy Chocolate Chip Cookie Recipe!!!

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Demerara Choc Chip Cookies - Delicious, Easy Chocolate Chip Cookie Recipe!!!
Author: 
Recipe type: Cookies / Baking
Cuisine: American
Prep time: 
Cook time: 
Total time: 
 
Choc chip cookies are an all-time favorite. These Demerara choc chip cookies are dark and rich with an insanely amazing flavor that is quite frankly second to none!!!
Ingredients
  • 500ml All purpose flour
  • 2.5ml Baking soda
  • 2.5ml Salt
  • 250ml Brown sugar
  • 125ml Demerara sugar (or treacle sugar)
  • 180g Melted butter
  • 1 Egg
  • 1 Egg yolk
  • 15ml Vanilla extract
Instructions
  1. Place the brown sugar and Demerara sugar in your mixer bowl.
  2. Pour in the melted butter, place the bowl on your mixer and get it mixing on medium speed until well creamed.
  3. In the meantime, place the all-purpose flour, baking soda and salt in another bowl.
  4. Crack 1 egg into another bowl along with another single egg yolk, and measure out the vanilla extract.
  5. In addition, weigh out the chocolate chips.
  6. Once the base is well mixed, add the vanilla and eggs and mix this in thoroughly.
  7. Add the flour, salt and baking soda and mix until everything is combined.
  8. Add the chocolate chips and mix these in.
  9. Remove the bowl from the mixer, cover with cling-wrap and refrigerate for 20 minutes to firm up the mixture.
  10. Use a 60ml scoop to scoop up portions of dough, flip them out into your hand and roll them into balls.
  11. Place the balls on a lined baking sheet leaving about 3 inches of space between each cookie.
  12. Bake the cookies in a preheated oven 180c or 350f for 15 minutes.
  13. Remove the cookies from the oven an transfer them to a rack to cool.
  14. The cookies are beautifully crisp on the outside with an amazing chewy inside.

 

March 24, 2016 Baking, Dessert, Mother's Day, Sweets, Valentine's Recipes

Quick Chocolate Mousse Cups – Easter Special 2016

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Quick Chocolate Mousse Cups - Easter Special 2016
Author: 
Recipe type: Dessert
Serves: 6
 
This simple dessert is the perfect end to a great meal. Quick chocolate mousse cups can be a life saver.... the chocolate cups and quills can be made in advance, and the quick chocolate mousse is just that.... quick.
Ingredients
For The Quills
  • White compound chocolate
  • Dark compound chocolate
For the Mousse
  • 75ml Cream
  • 225ml Cream
  • 50g Dark compound chocolate
Instructions
  1. To make the chocolate porcupine quills, melt the white and dark chocolates. Tear off 6 rectangles of baking parchment from the roll and fold these in half length-ways.
  2. Spread 2 inches of dark chocolate down the center-line of the parchment, followed by 2 equally spaced dollops.
  3. Fill in the spaces with the white chocolate followed by a 1.5 inch spread at the end.
  4. Fold the parchment over and use your dough scraper or any other straight edged tool to shape the quill. Transfer this to your refrigerator to set and continue with the remaining quills.
  5. To make the quick mousse, measure out the chocolate chips and the 2 batches of cream. Pour the 75ml batch of cream into the chocolate and melt this in your microwave 15 seconds at a time, stirring thoroughly between heatings. Set this aside to cool.
  6. Place the remaining cream in you mixer bowl and whip this until the whisk just begins to leave trails.
  7. Add the chocolate cream mixture and continue to beat this until the whisk leaves a definite trail in the mixture.
  8. Unmold the chocolate cups and the quills, and transfer the quick mousse to a piping bag.
  9. Pipe the mousse into the chocolate cups. Adjust the lengths of the quills by snapping off a bit of the base, and stand these up in the mousse. Garnish the plate with fresh mint and serve immediately.

 

February 25, 2016 Baking, Dessert, Mother's Day, Sweets, Valentine's Recipes

How to Make Meringues – Perfect Meringues – Crispy Outside, Soft Inside!!!

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How to Make Meringues - Perfect Meringues - Crispy Outside, Soft Inside!!!
Author: 
Recipe type: Sweets / Candy / Dessert
 
A good meringue is hard to find.... crispy on the outside and soft and squishy on the inside. This recipe takes the mystery out of how to make perfect meringues.
Ingredients
  • 6 Large egg whites
  • 350g Caster sugar
  • 2.5ml Salt
Instructions
  1. Place the egg whites and salt in your mixer bowl. Fit the whisk to your machine and whisk on low speed for 60 seconds.
  2. Increase the speed to medium-high and whisk until the egg holds a peak.
  3. Turn the machine speed to high and gradually add the caster sugar one tablespoonful at a time.
  4. Once all of the caster sugar is added allow the machine to continue whisking until the mixture is thick and glossy. This process can take anything from 5 to 10 minutes, depending on how efficient your mixer is.
  5. Line 2 baking sheets with baking parchment and load the meringue mixture into a piping bag. Pipe the meringue rounds onto the parchment, leaving a little space between each.
  6. To make dessert cups or baskets, pipe the base of the basket to a diameter of 90mm, or 3.5 inches, then continue piping over the outside ring to build a wall.
  7. Bake the meringues in a preheated oven at 140c or 284f for 30 to 40 minutes and the color has darkened slightly.
  8. Allow the meringues to cool in the oven with door slightly open.
  9. Store the meringues in an air-tight container as they will soften due to humidity.

 

February 19, 2016 Baking, Dessert, Instructional Techniques, Mother's Day, Sweets, Valentine's Recipes

Silicone Molded Chocolate Cups – How to Mold Chocolate Cups in Silicone Muffin Molds

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Silicone Molded Chocolate Cups - How to Mold Chocolate Cups in Silicone Muffin Molds
Author: 
Recipe type: Dessert / Chocolate
 
Over Valentine's we showed you how to make elegant balloon molded chocolate cups. Today we're looking at how to make a similar cup using silicone muffin molds.
Ingredients
  • Compound / Cooking chocolate
Instructions
  1. I am using compound or cooking chocolate. It is ideal for these types of projects as it has a higher melting point and does not require tempering.
  2. Melt the chocolate in your melting pot, or in s double boiler or even in your microwave 15 seconds at a time, stirring after each heating.
  3. Pour enough chocolate into the first silicone muffin cup to fill it 2 thirds. Lift the cup and pour the chocolate into the second cup.
  4. Continue with this process until all of the cups are coated. As you go the quantity of chocolate will be depleted and you will need to swirl the last few cups around to get the same coating level. After each pouring, scrape the edges of the muffin cups clean using the back of a knife.
  5. Transfer the cups to your refrigerator for 10 minutes to set.
  6. Remove the cups from the fridge and repeat the coating process again.
  7. Return the cups to the fridge to set once more.
  8. After 10 minutes the chocolate will be set. Loosen the edge of the silicone muffin cup from the raised edge of the chocolate. Start turning the entire silicone mold inside out out to free the chocolate cup.
  9. And there it is, perfectly molded chocolate cups with a raised edge that acts as a handle. You can fill these with anything fom chocolate mousse to brandy soaked fruit and cream.

 

February 12, 2016 Baking, Dessert, Instructional Techniques, Valentine's Recipes

Valentine’s Day Chocolate Balloon Bowls – How to Make Chocolate Balloon Bowls at Home!!!

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Valentine's Day Chocolate Balloon Bowls - How to Make Chocolate Balloon Bowls at Home!!!
Author: 
Recipe type: Dessert
 
Valentines day is just round the corner. Chocolate balloon cups are a novel way to present your special dessert. In this video we look at making the 3 Basic Shapes of Balloon Bowl, or cups.
Ingredients
  • 250g Compound / cooking chocolate
  • Mini-size water balloons
Instructions
  1. Melt the chocolate in your melting pot, or in a double boiler. You can also do this in a microwave by heating it for 15 seconds at a time, stirring well between each heating.
  2. I am using compound chocolate, or cooking chocolate which is perfect for this as it does not require tempering.
  3. The chocolate will melt smooth at just over 40c or 104f. Pour the chocolate into a cold bowl and stir briefly. Allow the chocolate to cool to 28c or 83f.
  4. While the chocolate cools, line a baking sheet with parchment, and inflate as many miniature water balloons as you require.
  5. By this stage the chocolate will have cooled sufficiently.
  6. For the first and simplest shape, dunk a balloon into the chocolate end first. Use a teaspoon to spread a small circle of chocolate on the parchment then transfer the coated balloon to this spot.
  7. Use the teaspoon to make a second spot. Dunk another balloon in the chocolate end first. Holding it in the chocolate, tilt the balloon north, then south, then east then west. This will result in a petal shaped cup. Transfer the balloon to its spot.
  8. Use the teaspoon to make a slightly elongated spot on the parchment. Dunk the third balloon in the chocolate while holding it sideways. This will give you a pear shaped bowl.
  9. Transfer this to its spot.
  10. Place the tray in your refrigerator for 10 to 15 minutes to set.
  11. Once set, you need to deflate the balloons. The trick is to deflate them slowly otherwise the chocolate will crack. Pinch some of the balloon near the and snip a hole in the balloon above your fingers. Let the air escape slowly and pull the balloon free. Repeat this with the remaining balloons.
  12. You can fill you cups with anything you like. Here I am simply piping whipped cream and adding strawberries.

 

January 12, 2016 Baking, Bread, Dessert, Instructional Techniques

Making Quality Pie Shells Fast Using a Tortilla Press – Increasing Pie Production with a Few Simple Tricks!!!

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Making Quality Pie Shells Fast Using a Tortilla Press - Increasing Pie Production with a Few Simple Tricks!!!
Author: 
Recipe type: Pastry
 
The humble tortilla press is far more useful than it appears. When you're making pies or tarts this brilliant tool can cut the time it takes to make the pastry shells dramatically. Use this alongside the shell forming technique I first demonstrated in our course on pie making, and you'll cut the pastry forming time by 80%.
Ingredients
Using 5 Inch #680 Pie Foils
  • 130g of pastry for each pie base
  • 100g of pastry for each pie lid
Instructions
  1. Starting with pot pies, line the entire press with cling-wrap or plastic film. These inexpensive bread bags work very well.
  2. Roll the bottom pastry portion into a ball and place in the center of the bottom plate of the press. Flatten it out slightly and fold the plastic over this. Close the press and use the lever to press the lid flat. Repeat this with all of the pie bottoms.
  3. Use your rolling pin to roll these out further to a diameter of 7 inches.
  4. Invert a 5 inch #680 pie foil on your work surface. Open one side of the plastic on one of the pastries. Drop the pastry over the pie foil. Even the pastry around the edges and drop another foil over this. Press this down firmly around the edges.
  5. Pick the whole lot up and flip it over. Press the inner foil down firmly around the edges of the base, then the remove the foil and plastic. And there it is.... a perfectly formed, perfectly even pie base. Repeat this with the remaining bases.
  6. Use the same pressing procedure to press out the lids. For this demonstration I am not filling the pie. Drop the lid onto the pie and press the edges down gently to seal. Use a fork to crimp the edges, then trim away the excess pastry with a sharp blade. Punch 2 vents in the lid and you're ready to go.
  7. To make tart shells is just as simple. Drop the pressed and rolled tart pastry over an inverted pie foil. Drop another shell over this and press this down firmly around the edges.
  8. Lift the whole lot up and flip it over. Press the inside edges of the inner foil down firmly, then remove the inner foil and plastic. Trim away the excess pastry with a sharp blade.
  9. Use a fork to dock the pastry. This prevents the pastry from bubbling away from the foil in the next step.
  10. Press a square of foil into each pastry. Fill the pastries with rice, beans or baking beads and bake the tart shells in a preheated oven at 200c or 400f for 10 minutes. Remove the shells from the oven, carefully remove the rice and foil squares, then return these to the oven for a further 5 minutes.
  11. Your tart shells are now ready for filling and processing.
  12. Not only does this process save you tons of time, but also keeps the pastry much cooler, and inhibits shrinkage, resulting in a much better quality pie or tart.

 

December 20, 2015 Baking, Dessert, Sweets

How to Make Caramel from Sweetened Condensed Milk – Dulce de Leche from Condensed Milk!!!!

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How to Make Caramel from Sweetened Condensed Milk - Dulce de Leche from Condensed Milk!!!!
Author: 
Recipe type: Dessert / Sweets
 
With festive season in full swing, here's a tip on the sweeter side of life. Caramel is used in a whole range of desserts and this is how you can make your own using simple sweetened condensed milk.
Ingredients
  • Tinned / Canned condensed milk
Instructions
  1. You can use any brand of sweetened condensed milk, and you can make as many cans at a time as your pot will hold.
  2. To start, remove the labels from the cans as these can make a mess of your pot.
  3. Place the cans in your pot and pour in enough hot water to cover the cans completely.
  4. Put the pot over medium heat and bring this to a simmer. Set your timer and allow this to simmer for a full 3 hours.
  5. Check the water level every so often and top it up with boiling kettle water to keep the cans fully submerged.
  6. Once 3 hours is up, transfer the pot to your sink and run cold water into the pot until the cans have cooled enough to handle.
  7. Remove the cans from the pot and transfer them to the sink. Allow these to continue cooling in the sink submerged in cold water for 30 minutes.
  8. After 30 minutes, the cans are safe to open. And there it is... beautifully creamy caramel.

 

November 17, 2015 Baking, Dessert, Paleo Recipes, Snack Food, Sweets, Valentine's Recipes

How to Make Paleo Friendly Dark Chocolate. Melt-in-your-mouth Dark Chocolate in Just a Few Minutes!!!

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How to Make Paleo Friendly Dark Chocolate. Melt-in-your-mouth Dark Chocolate in Under 10 Minutes!!!
Author: 
Recipe type: Chocolate / Paleo
 
This paleo friendly dark chocolate is dead easy to make, with just a handful of ingredients, and can be made in just a few minutes.
Ingredients
  • 125ml Coconut oil
  • 125ml Cocoa powder
  • 50g Honey
  • 2.5ml Pure vanilla extract
Instructions
  1. To start, measure out the coconut oil in a pot, the cocoa powder and the honey. In addition you will need a half teaspoonful of pure vanilla extract.
  2. Heat the coconut oil gently over low heat until it has liquified.
  3. Add the cocoa powder and the vanilla. Stir this until thoroughly combined, then remove the pot from the heat.
  4. Allow this to stand for 30 minutes until it has cooled and thickened, then whisk in the honey.
  5. Use a large spoon to pour the chocolate mixture into the slab moulds. Transfer the moulds to your refrigerator and allow these to set for at least 60 minutes.
  6. Once the chocolate has set, gently tap the moulds to free the slabs. Store the slabs in a container in your refrigerator until required.

 

October 3, 2015 Dessert, Instructional Techniques, Remedies, Sweets

Home Made All Natural Cough Drops – Home Made Cold & Flu Remedy – Throat Lozenges

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Home Made All Natural Cough Drops - Home Made Cold & Flu Remedy - Throat Lozenges
Author: 
Recipe type: Cold and Flu Remedy / Sweets
Prep time: 
Cook time: 
Total time: 
Serves: 40
 
With winter just around the corner everyone is getting the coughs and sniffles. For the first time in the history of our channel, we have guest chef, my sister-in-law, Eileen here to show us how to make the most amazing all-natural cough drops to combat these winter ailments.
Ingredients
  • 100ml Water
  • 30ml Honey
  • 1 Cup sugar (brown granulated)
  • 5ml Ground cinnamon
  • 10ml Ground ginger
  • 30ml Fresh lemon juice
  • 1.25ml Roughly crushed cloves
Instructions
  1. Measure out the water, brown sugar, ground cinnamon, ground ginger, roughly crushed cloves, honey and lemon juice.
  2. Place all of the ingredients in a medium sized pot. A small pot will not do, as the mixture bubbles up during cooking and may overflow. Not only could this be dangerous, but it definitely would be very messy.
  3. You will also need 2 x 20 hole chocolate molds. Rub these with a light coating of cooking oil.
  4. Place the pot over high heat and stir initially until everything is combined.
  5. Bring this to a rapid boil, stirring every 60 seconds, making sure to scrape down the sides of the pot. Continue to boil for 5 minutes. The mixture will darken significantly during this time.
  6. After 5 minutes, stir briefly and drop a little of the mixture into cold water. Give it 5 seconds to cool and pick it up with your fingers. If it is still gooey, then it's not ready. Give it another 30 seconds and test again. This time you will see that it sets hard as soon as I pick it up.
  7. Remove the pot from the heat and stir the mixture until the bubbling subsides.
  8. Using a pointed spoon, start filling the molds. Once all the recesses are filled, put these aside to set at room temperature. Don't be tempted to set the in your refrigerator as the drops will turn to toffee. Depending on the weather, it can take from 30 minutes to a few hours to set.
  9. Once set, sprinkle a sheet with icing sugar and pop the drops out of the mold onto the sheet. Sprinkle more icing sugar on top of this. Transfer the drops to a container and shake them up to get an even coating of sugar. The sugar prevents the drops from sticking together.
  10. These drops can be stored indefinitely until required.

 

October 1, 2015 Baking, Dessert, Finger Foods, Snack Food, Valentine's Recipes

Home Made Romany Creams – How to Make Romany Creams – Chocolate Cookies

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Home Made Romany Creams - How to Make Romany Creams - Chocolate Cookies
Author: 
Recipe type: Cookies / Baking
Cuisine: South African
Prep time: 
Cook time: 
Total time: 
Serves: 40
 
Romany Creams are legendary cookies with creamy milk chocolate, coconut and a crisp crunchiness that cannot be described.
Ingredients
  • 375g Butter, softened
  • 325g Sugar
  • 125ml Boiling water
  • 40g Cocoa powder
  • 425g Self-raising flour
  • 160g Desecated coconut
  • 250g Cornflakes, crushed
  • 300g Milk chocolate
Instructions
  1. Place the sugar and butter in your mixer bowl. Run the mixer on medium high for about 2 minutes until these are well creamed, scraping down the side of the bowl halfway through.
  2. Dissolve the cocoa powder in the hot water and add this to the bowl and continue to mix this for a further minute until totally combined.
  3. Place the flour, crushed cornflakes and coconut in a large mixing bowl and pour in the chocolate butter mixture. Mix this by hand or machine until you have a thick chocolate batter.
  4. Line 3 to 4 baking sheets with baking parchment. Scoop heaped teaspoons of the batter up, roll them into balls, place them on the sheets and flatten them into rounds using the back of a fork. Leave a half inch of space between each cookie to allow for rising and spreading. Bake the cookies in a preheated oven at 180c for 12 minutes.
  5. Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes before transferring to racks.
  6. While the cookies cool, melt the chocolate in your double boiler, or gently in your microwave oven.
  7. Working with one cookie at a time, spread a generous amount of the chocolate onto the smooth side of the cookie. Place another on top of this and put the completed Romany Cream aside to set. Continue until all of the cookies are complete.
  8. Once the chocolate has set, you can store these priceless items in an air-tight container indefinitely until required. This recipe will yield about 40 of these amazing treats.

 

September 27, 2015 Baking, Breakfast, Dessert, French Recipes, Mother's Day, Valentine's Recipes

Lemon Cream Crepes – Crepes Filled with Creamy Lemon Custard – Quick & Easy!!!

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Lemon Cream Crepes - Crepes Filled with Creamy Lemon Custard - Quick & Easy!!!
Author: 
Recipe type: Dessert
Cuisine: French
Prep time: 
Total time: 
Serves: 4
 
Crepes filled with the most amazing lemon cream custard are a real treat - top this off with whipped cream and you have heaven!!!
Ingredients
For the Lemon Cream Custard Filling
  • 1 Can (385ml) sweetened condensed milk
  • 125ml Lemon juice (fresh is best)
  • Zest of 1 lemon
  • 2 Egg yolks
Instructions
  1. Lemon cream crepes are insanely good, and really easy to make. You will need a batch of crepes to make the masterpieces and you can get the crepe recipe by clicking HERE.
  2. To start, pour the sweetened condensed milk into your mixer bowl, along with the lemon zest and lemon juice.
  3. Start your mixer and add the egg yolks. Allow this mix for about a minute until creamy and thoroughly combined.
  4. Transfer the mixture to your double boiler and start heating this over medium heat. If you don't have a double boiler, place a smaller pot into a larger pot. Pour enough water into the large pot to cover the base of the pot without touching the smaller pot.
  5. Stir the mixture continuously as it heats up over about 10 minutes. The creamy mixture will gradually thicken to a smooth custard. Remove this from the heat and put it aside.
  6. Using your mixer or food processor, whip the cream until it is stiff and leaves trails, or holds peaks.
  7. To assemble the crepes, place a crepe on a serving platter and spoon some of the filling onto half of the crepe. Place another crepe on top of this with a slight offset.
  8. Spoon filling over half of this crepe then fold it over.
  9. Load the whipped cream into your piping bag and pipe the crepes with a decorative swirl. Dust with icing sugar and serve immediately.

 

September 23, 2015 Baking, Bread, Breakfast, Dessert, Snack Food

American Crispy, Light & Airy Donuts!

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American Crispy, Light & Airy Donuts!
Author: 
Recipe type: Dessert / Cake
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 20
 
These donuts are light and crispy, made from a super-quick dough using baking powder and egg as the raising agent.
Ingredients
  • 1 Cup sugar
  • 2 Eggs
  • 30g Butter, melted
  • 1 Cup milk
  • 15ml Vanilla extract
  • 600g All-purpose flour
  • 45ml Baking powder
  • 1 Tbs ground nutmeg
  • 7.5ml Salt
Instructions
  1. The ingredients are divided into 3 sets and should be measured and ready before you start. The first set is the sugar and eggs. The second set, the melted butter, vanilla extract and milk. The third set, the all-purpose flour, baking powder, nutmeg and salt.
  2. Place the eggs and sugar in the bowl of your mixer and beat them together for 2 to 3 minutes until light and creamy.
  3. Pour in the melted butter, milk and vanilla. Allow this to mix until totally combined.
  4. Replace the beaters with dough hooks and pour the flour mixture into the bowl. Mix the dough until everything is well combined. The dough will be soft and sticky.
  5. Turn the dough out onto a well floured work surface and sprinkle more flour over the top of the dough as well.
  6. Start compressing and folding the dough over and over, sprinkling with extra flour every time it becomes too sticky.
  7. Continue to knead the dough lightly for about 3 minutes until it is smooth and elastic.
  8. Roll the dough out to a thickness of 10mm or just less than a half inch. If you don't have a donut cutter use a tumbler or a food mold to cut out circles. Pull away the off-cuts, re-roll them and cut out more circles.
  9. To make the holes, poke skewer or chopstick into the center of the circle. Start swivelling the chopstick around until the hole has stretched to the desired size.
  10. Heat a half-filled pan of oil to 180c or 350f and carefully drop the donuts into the oil. Fry the donuts for 4 minutes, turning every minute to ensure even coloring.
  11. Remove the donuts from the oil, drain on kitchen paper and proceed with your preferred decorations, whether icing sugar, caster sugar or glaze.

 

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