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8/22/2017

Homemade Honeycomb



Makes 15-20 chunks of honeycomb 

INGREDIENTS

200 grams caster sugar3 tablespoons syrup2 tablespoons honey2 tablespoons bicarbonate of soda200 grams melted chocolate, to coat

PREPARATION

1. Cover a baking tray with greaseproof paper. Set aside.
2. Mix the sugar, syrup, and honey together in a saucepan.
3. Turn up the heat and slide a thermometer into the mixture.
4. Heat till the sugar mixture reaches 140°C/275°F and is brown and bubbling.
5. Take the thermometer out and quickly whisk in the bicarbonate of soda.
6. Pour the honeycomb into the prepared tray and leave to set. Do not touch the honeycomb at all throughout.
7. Once set, smash up the honeycomb into bite-size pieces.
8. Dip into the melted chocolate and chill.
9. Enjoy!

French-Style Apple Tart (Tarte Tatin)

INGREDIENTS
1 sheet puff pastry, thawed
1.5 kilograms apples, preferably Honeycrisp or Granny Smith
100 grams caster sugar
3 tablespoons unsalted butter
Ice cream, to serve
PREPARATION
1. Using a 9-inch pan, cut a circle out from the puff pastry. Using a fork, poke holes all over to provide ventilation. Set aside.
2. Peel and quarter the apples, removing the stems and cores.
3. Preheat oven to 375°F/190°C.
4. In a large saucepan over medium heat, distribute the sugar evenly and cook until a light amber color, stirring to help melt any lumps.
5. Add the butter, stirring constantly until the color is a creamy light brown.
6. Add the apples, making sure the juices from the apples help dissolve any caramel that sticks to the apples.
7. Cook for about 15-20 minutes, making sure the apples are turned constantly so that they bathe in the caramel. Remove from heat when the caramel has reduced to completely glaze the apples and little remains in the bottom of the pan. Be sure not to burn the caramel, tasting it from time to time to ensure it does not taste bitter.
8. Arrange the apples in concentric circles on the bottom of the pan. Press the apples tightly against each other, then lay the circle of puff pastry on top. Tuck the puff pastry down the sides of the pan.
9. Bake for 45-50 minutes, until the pastry is golden brown and firm.
10. Cool for about 1 hour, then invert onto a plate.
11. Slice, then serve with vanilla ice cream!

Leftover Easter Chocolate Tart



Serves 6-8

INGREDIENTS

Chocolate Filling
250 grams leftover Easter chocolate
200 grams butter
2 eggs
3 egg yolks
50 grams sugar
100 grams plain flour

1 pre-baked tart shell, 25 cm / 9 in

Meringue
6 egg whites
300 grams caster sugar
1 tablespoon vanilla extract
1 teaspoon wine vinegar
100 grams cocoa powder


PREPARATION

1. Pre-heat the oven to 150°C/300°F.
2. Gently melt the chocolate and butter together over a bain-marie.
3. Once combined, take off the heat.
4. Stir in the eggs, egg yolks and sugar.
5. Fold in the flour.
6. Pour into the tart shell.7. Bake for 15 minutes.8. Meanwhile, prepare the meringue by whisking the egg whites with an electric hand whisk. 9. Once foamy, gradually add in the sugar, followed by the vanilla and vinegar.10. Whisk until stiff peaks form. 11. Gently fold in the cocoa powder. 12. Spoon on top of the chocolate tart. 13. Bake for 30 minutes.14. Cut into slices and serve.15. Enjoy!

Aquarium Cookies

Aquarium Cookies


INGREDIENTS

Makes 8-10 cookie sandwiches
4 ounces unsalted butter, softened
½ cup sugar
1 egg
2 cups flour
16-20 hard candies
Sprinkles
¼ cup white chocolate, melted

PREPARATION

# Make sugar cookies. In a medium bowl, mix softened butter and sugar until smooth. Add the egg and stir well to combine. Sift in the flour and fold until fully incorporated.
# Cover the dough with plastic and rest in a fridge for at least 30 minutes.
# Preheat the oven to 350˚F/180˚C.
# Sprinkle flour on the work surface and rolling pin so the dough won’t stick. Roll out the dough to ¼- to ⅛-inch thickness. Using a 3-inch round cookie cutter, cut out the dough. Cut out center of each cookie with using a 2-inch round cookie cutter.
# Place the cookie on a parchment-lined baking sheet and bake for 10 minutes.
# Take out the sheet from the oven and place hard candies in the center of each cookies. Bake for 3-5 minutes or until the hard candy melts and spreads out. Let the cookies cool completely.
# In a microwave-safe bowl, melt the white chocolate, about 10-15 seconds.
# In one cookie, add your favorite sprinkles onto the hard candy. Take another cookie and drizzle melted chocolate around the rim. Immediately sandwich the 2 cookies and set in fridge for 15 minutes.
# Enjoy!

This Baked Alaska Is The Ultimate Dessert

Baked Alaska


INGREDIENTS

Ice Cream:
1 pint vanilla ice cream, softened
2 pint strawberry ice cream, softened
2 pints chocolate ice cream, softened
Cake (Can Sub Boxed Yellow Cake):
1 cup butter, at room temperature
2 cups sugar
4 eggs, at room temperature
3 cups cake flour, sifted
1 cup milk
1 teaspoon baking powder
½ teaspoon salt
1 teaspoon vanilla extract
Swiss Meringue:
4 egg whites, at room temperature
1 cup sugar
1 teaspoon cream of tartar
1 teaspoon vanilla extract

PREPARATION

1. Wrap a 10-inch freezer-safe bowl in plastic wrap. Scoop the vanilla ice cream into the bowl, and using a spatula smooth the ice cream to form an even layer. Freeze for 1 hour, or until frozen.
2. Remove the bowl from the freezer, and scoop the strawberry ice cream onto the frozen vanilla layer. Using a spatula, smooth the strawberry ice cream to form an even layer. Freeze for 1 hour, or until frozen. After the strawberry layer is frozen, repeat with chocolate ice cream.
3. Preheat the oven to 350˚F (180˚C).
4. In a bowl, add the eggs and sugar and whisk until well combined.
5. Add 1 egg and mix until combined. Repeat with remaining eggs, mixing after each egg is added.
6. Alternate adding a little bit of flour and milk, whisking after each addition until combined. Repeat until the flour and milk have been used up. The batter should be smooth and creamy.
7. Add the baking powder, salt, and vanilla extract and whisk until well combined.
8. Pour the batter into a greased and floured 10-inch cake tin and bake for 50 minutes to 1 hour, until the top is golden brown and a toothpick comes out clean.
9. Let the cake cool completely. Once cool, invert the cake onto a plate and set aside.
10. Bring a pan of water to a simmer over medium heat.
11. Place a heatproof bowl over the simmering water, and add the egg whites, sugar, and cream of tartar. Whisk constantly until the sugar has dissolved and the egg white mixture is warm, about 3 minutes.
12. Remove the bowl from the pan. Using a hand mixer, beat the egg white mixture until stiff, glossy peaks form, about 10 minutes. Add the vanilla extract and mix until just combined.
13. Remove the bowl of ice cream from the freezer and gently invert it onto the cake, creating a dome shape. Remove the plastic wrap from the ice cream.
14. Working quickly, use a spatula to spread a layer of meringue over the entire cake and ice cream dome so that it’s fully coated.
15. Using a kitchen torch, brown the peaks of meringue.
16. Serve immediately. Enjoy!

Homemade Chewy Granola Bars 4 Ways

Homemade Chewy Granola Bars 4 Ways

BASE INGREDIENTS
2½ cups old-fashioned oats
2½ cups rice cereal
½ cup brown sugar
½ cup coconut oil
½ cup honey
½ teaspoon salt
½ teaspoon vanilla

CHOCOLATE CHIP
½ cup chocolate chips

APPLE CINNAMON
½ cup dried apples
1 teaspoon cinnamon
¼ teaspoon nutmeg

CHERRY ALMOND
½ cup sliced almonds
½ cup dried cherries

PEANUT BUTTER CRUNCH
½ cup peanut butter
½ cup pretzels, crushed
½ cup chocolate candies
PREPARATION
1. In a large mixing bowl, combine the oats, rice cereal, coconut oil, honey, brown sugar, salt, and vanilla until evenly mixed.
2. For chocolate chip, take ¼ of the oats mix and combine with chocolate chips.
3. Stir until mixed and move the mixture to a small baking dish.
4. For Apple Cinnamon, take ¼ of the oats mix and combine with dried apples, cinnamon, and nutmeg. Stir until mixed and move the mixture to a small baking dish.
5. For Cherry Almond, take ¼ of the oats mix and combine with almonds and cherries. Stir until mixed and move the mixture to a small baking dish.
6. For Peanut Butter Crunch, take ¼ of the oats mix and combine with pretzels, peanut butter, and chocolate candies. Stir until mixed and move the mixture to a small baking dish.
7. Bake each bar mixture at 350°F/175°C for 5-8 minutes.
8. Let granola cool and then cut into desired bar shape.
9. Enjoy!

8/21/2017

These Frozen Bananas 9 Ways Are The Perfect Delicious And Healthy Summer Treat

Frozen Bananas 9 Ways

Yogurt Granola Frozen Banana

Servings: 2
INGREDIENTS
1 banana
Yogurt Coating
3 cups Greek yogurt
⅓ cup almond milk
Toppings
Granola, to taste
PREPARATION
1. Cut the bananas in half horizontally.
2. Insert popsicle sticks in the middle of the banana halves. Transfer bananas to a parchment paper-lined baking sheet, and freeze until solid.
3. In a tall glass or mixing cup, add Greek yogurt and almond milk, and mix together. If the texture is too thick, add more almond milk until the coating is silky.
4. Place desired toppings onto a plate. Dip the bananas into the yogurt coating, then roll or sprinkle on toppings.
5. Place bananas in freezer until the coating has hardened.
6 Enjoy!

Chocolate Almond Frozen Banana

Servings: 2
INGREDIENTS
1 banana
Chocolate Coating
3 cups dark chocolate
3 tablespoons coconut oil
Toppings
Sliced almonds, to taste
PREPARATION
1. Cut the bananas in half horizontally.
2. Insert popsicle sticks in the middle of the banana halves. Transfer bananas to a parchment paper-lined baking sheet, and freeze until solid.
3. In a tall glass or mixing cup, add chocolate and coconut oil. Microwave in 30-second intervals for 1 minute and a half, and mix until smooth.
4. Place desired toppings onto a plate. Dip the bananas into the chocolate coating, then roll or sprinkle on toppings.
5. Place bananas in freezer until the coating has hardened.
6. Enjoy!

Yogurt Cookie Crumble Frozen Banana

Servings: 2

INGREDIENTS
1 banana
Yogurt Coating
3 cups Greek yogurt
⅓ cup almond milk
Toppings
Chocolate cookie crumbs, to taste
PREPARATION
1. Cut the bananas in half horizontally.
2. Insert popsicle sticks in the middle of the banana halves. Transfer bananas to a parchment paper-lined baking sheet, and freeze until solid.
3. In a tall glass or mixing cup, add Greek yogurt and almond milk, and mix together. If the texture is too thick, add more almond milk until the coating is silky.
4. Place desired toppings onto a plate. Dip the bananas into the yogurt coating, then roll or sprinkle on toppings.
5. Place bananas in freezer until the coating has hardened.
6. Enjoy!

Chocolate Coconut Frozen Banana

Servings: 2

INGREDIENTS
1 banana
Chocolate Coating
3 cups dark chocolate
3 tablespoons coconut oil
Toppings
Shredded coconut, to taste
PREPARATION
1. Cut the bananas in half horizontally.
2. Insert popsicle sticks in the middle of the banana halves. Transfer bananas to a parchment paper-lined baking sheet, and freeze until solid.
3. In a tall glass or mixing cup, add chocolate and coconut oil. Microwave in 30-second intervals for 1 minute and a half, and mix until smooth
4. Place desired toppings onto a plate. Dip the bananas into the chocolate coating, then roll or sprinkle on toppings.
5. Place bananas in freezer until the coating has hardened.
6. Enjoy!

Yogurt Chocolate Chip Frozen Banana

Servings: 2
INGREDIENTS
1 banana
Yogurt Coating
3 cups Greek yogurt
⅓ cup almond milk
Toppings
Mini chocolate chips, to taste
PREPARATION
1. Cut the bananas in half horizontally.
2. Insert popsicle sticks in the middle of the banana halves. Transfer bananas to a parchment paper-lined baking sheet, and freeze until solid.
3. In a tall glass or mixing cup, add Greek yogurt and almond milk, and mix together. If the texture is too thick, add more almond milk until the coating is silky.
4. Place desired toppings onto a plate. Dip the bananas into the yogurt coating, then roll or sprinkle on toppings.
5. Place bananas in freezer until the coating has hardened.
6. Enjoy!

Chocolate Strawberry Frozen Banana

Servings: 2
INGREDIENTS
1 banana
Chocolate Coating
3 cups dark chocolate
3 tablespoons coconut oil
Toppings
Freeze-dried strawberries, to taste
PREPARATION
1. Cut the bananas in half horizontally.
2. Insert popsicle sticks in the middle of the banana halves. Transfer bananas to a parchment paper-lined baking sheet, and freeze until solid.
3. In a tall glass or mixing cup, add chocolate and coconut oil. Microwave in 30-second intervals for 1 minute and a half, and mix until smooth.
4. Place desired toppings onto a plate. Dip the bananas into the chocolate coating, then roll or sprinkle on toppings.
5. Place bananas in freezer until the coating has hardened.
6. Enjoy!

Yogurt Pretzel Frozen Banana

Servings: 2
INGREDIENTS
1 banana
Yogurt Coating
3 cups Greek yogurt
⅓ cup almond milk
Toppings
Crushed pretzels, to taste
PREPARATION
1. Cut the bananas in half horizontally.
2. Insert popsicle sticks in the middle of the banana halves. Transfer bananas to a parchment paper-lined baking sheet, and freeze until solid.
3. In a tall glass or mixing cup, add Greek yogurt and almond milk, and mix together. If the texture is too thick, add more almond milk until the coating is silky.
4. Place desired toppings onto a plate. Dip the bananas into the yogurt coating, then roll or sprinkle on toppings.
5. Place bananas in freezer until the coating has hardened.
6. Enjoy!

Chocolate Peanut Butter Frozen Banana

Servings: 2
INGREDIENTS
1 banana
Chocolate Coating
3 cups dark chocolate
3 tablespoons coconut oil
Peanut Butter Drizzle
3 tablespoons peanut butter
2 tablespoons almond milk
PREPARATION
1. Cut the bananas in half horizontally.
2. Insert popsicle sticks in the middle of the banana halves. Transfer bananas to a parchment paper-lined baking sheet, and freeze until solid.
3. In a tall glass or mixing cup, add chocolate and coconut oil. Microwave in 30-second intervals for 1 minute and a half, and mix until smooth.
4. In a bowl, mix the peanut butter and almond milk until smooth.
5. Place desired toppings onto a plate. Dip the bananas into the chocolate coating, then roll or sprinkle on toppings.
6. Place bananas in freezer until the coating has hardened.
7. Enjoy!

Yogurt & Sprinkles Frozen Banana

Servings: 2
INGREDIENTS
1 banana
Yogurt Coating
3 cups Greek yogurt
⅓ cup almond milk
Toppings
Rainbow sprinkles, to taste
PREPARATION
1. Cut the bananas in half horizontally.
2. Insert popsicle sticks in the middle of the banana halves. Transfer bananas to a parchment paper-lined baking sheet, and freeze until solid.
3. In a tall glass or mixing cup, add Greek yogurt and almond milk, and mix together. If the texture is too thick, add more almond milk until the coating is silky.
4. Place desired toppings onto a plate. Dip the bananas into the yogurt coating, then roll or sprinkle on toppings.
5. Place bananas in freezer until the coating has hardened.
6. Enjoy!

Ditch The Dairy With These 7 Incredibly Delicious Desserts

7 Incredible And Delicious Dairy-Free Dessert


Vegan Chocolate Mousse

Servings: 3
INGREDIENTS
Servings: 3
1 can reserved chickpea water (aquafaba)
½ cup dark (vegan) chocolate, melted and cooled slightly
2 tablespoons of sugar
1 teaspoon vanilla
PREPARATION
1. In a medium-sized bowl, beat aquafaba until stiff peaks form.
2. Gently fold in melted chocolate, sugar, and vanilla, being careful not to overmix.
3. Distribute mousse into 3 cups and chill for at least 3 hours, ideally overnight.
4. Garnish with fresh strawberries or fruit of choice.
5. Enjoy!

STRAWBERRIES & CREAM MILKSHAKE

Servings: 2
INGREDIENTS
2 cups frozen strawberries
2 frozen bananas
3 scoops dairy-free vanilla ice cream
⅔ cup dairy-free milk
¼ cup ice cubes
PREPARATION
1) In a blender, combine frozen strawberries, frozen bananas, dairy-free ice cream, dairy-free milk, and ice cubes. Blend until combined.
2) Enjoy!

MINT CHOCOLATE MILKSHAKE

Servings: 2
INGREDIENTS
2 frozen bananas
3 scoops dairy-free vanilla ice cream
2 tablespoons cocoa powder
¼ cup mint leaves
⅔ cup dairy-free milk
¼ cup ice cubes
PREPARATION
1) In a blender, combine frozen frozen bananas, dairy-free ice cream, cocoa powder, fresh mint, dairy-free milk, and ice cubes. Blend until combined.
2) Enjoy!

Vegan Cookies And Cream Cheesecake

Servings: 12- 14
INGREDIENTS
3-3½ cups cashews
2 tablespoons coconut oil
30 vegan chocolate sandwich cookies, divided
1 cup coconut cream
2 tablespoons lemon juice
Additional cookies to decorate top of cake, optional
PREPARATION
1. Prepare the bottom of a 9-inch springform cake pan with parchment paper.
2. In a bowl, soak cashews in boiling water for 1-2 hours.
3. In the bowl of a food processor, blend 20 cookies for 30 seconds, then pour in coconut oil and continue blending until the mixture resembles coarse crumbs.
4. Press the crumbs into the bottom of the cake pan to form an even layer. Freeze for 1 hour, or until the filling is prepared and ready.
5. Scrape the filling from 10 sandwich cookies and reserve both the filling and cookies.
6. Drain cashews and add to the bowl of a food processor. Blend until nuts start to ball up and stick together, approximately 30 seconds to 1 minute.
7. Add coconut cream and cookie cream filling to the cashews and blend until fully incorporated, then add lemon juice and continue to blend until smooth. It will resemble slightly coarser hummus.
8. Once smooth, crumble in half of the reserved scraped cookies and pulse until incorporated, but not crushed.
9. Remove the crust from the freezer and smooth out half of the filling over the bottom. Crumble the remaining scraped cookies on top, then smooth out remaining filling over it. Decorate as desired and freeze for at least 1 hour before serving.
10. Enjoy!

Easy Chocolate Peanut Butter Fudge

Makes 1 9x9-inch tray
INGREDIENTS
9x9-inch tray
1 cup coconut butter
½ cup maple syrup
1½ cups peanut butter
1 teaspoon vanilla extract
1 4-ounce baking bar dark chocolate
PREPARATION
1. Add coconut butter and maple syrup to a saucepan over medium heat. Cook for 2-3 minutes while stirring constantly. The mixture should start out smooth then thicken into a dense paste.
2. Add peanut butter to the saucepan and stir to incorporate. Continue to cook for an additional 2-4 minutes until the mixture achieves a smooth and pourable texture.
3. Remove the peanut butter mixture from the heat and allow it to cool slightly. While the mixture cools, break up the baking bar of chocolate into a microwave-safe bowl and microwave it for 1 minute (stirring every 15 seconds) or until it is completely melted and smooth.
4. Prepare a 9x9-inch baking tray by spraying it with nonstick cooking spray and layering it with a piece of parchment paper. Pour half of the peanut butter mixture into the baking tray and spread it out evenly. Add the melted chocolate to the remaining peanut butter mixture and mix thoroughly. Once incorporated, layer the chocolate mixture into the baking tray, over top of the peanut butter layer, and spread it evenly. Give the tray a few shakes and taps to remove any possible air bubbles and place the tray in the freezer for 1.5-2 hours to set.
5. Turnover the baking tray to remove the fudge. Cut into small rectangular pieces before serving. Fudge should be stored in the refrigerator until ready to serve.
6. Enjoy!

BANANA ICE CREAM

Servings: 2-3
INGREDIENTS
5 bananas
24 oreos
4 cups peanut butter
4 cups dark chocolate
4 cups chocolate chips
PREPARATION
1. Chop up some bananas and freeze in container for at least two hours.
2. Blend until the bananas smooth.
3. Add some Oreos and blend again.
4. Pour into a container and freeze until solid.
5. Enjoy!