Microwave Condensed Milk Fudge

So, I got me a hankering for some fudge and after a quick google search came up with what looked like an easy and quick recipe and more importantly one I had all the ingredients for.

Ingredients:

  • 125g butter/marge
  • 2 cups caster sugar
  • 1 tin condensed milk
  • splash vanilla essence

Method:

  • Before you get started, line a baking tin or tray with grease proof paper, this will help you to remove the fudge later without it sticking to your pan.
  • Most importantly make sure that the microwavable dish you use is big, if you think your dish is big enough get a bigger one.  Trust me, its a bitch trying to clean sticky fudge batter that has boiled over off your microwave.
  • Place butter and sugar into the bowl and give a small mix.
  • Pour the condensed milk on top of the sugar and butter, dont mix.
  • Add your splash of vanilla essence.
  • Place the bowl in the centre of the microwave and set it for 10 minutes.
  • Watching to make sure the mixture doesnt boil over, stop the microwave (without resetting your count down) after 1 minute has passed and stir the mixture with a wooden spoon.
  • I used a wooden spoon to stir and then used a plastic spatula to scrape the mixture of the wooden spoon and back into the bowl.
  • Place the bowl back in the microwave and let it cook for another minute.
  • Stop the microwave and stir.
  • Place the bowl back in the microwave and repeat above until the 10 minutes are up.
  • I had to stop the countdown every 20 – 30 seconds after the 2nd minute because the mixture kept boiling up too high.
  • Just keep an eye on your mixture and make sure it doesnt boil over.
  • After the 10 minute count down is over spoon your mixture into your lined tin and refrigerate until set.
  • Cut the cooled and set fudge into squares and enjoy!

*** I spread the fudge mixture too thin in the pan, next time I will use a smaller pan and make thicker fudge.  Also, use a bit of spray and cook on the bottom of the pan before putting in the wax paper, might make it a bit easier to remove from the pan.

Nafisa’s Easy Pancake Recipe

Please all welcome Nafisa.  She has asked me to post her ‘easiest pancake recipe ever’ and thats just what Im going to do.  I cant wait to try them out for myself!!

250ml flour
2 large eggs
250ml milk

Create a well in the middle of the flour and crack the two eggs into it and whisk. Add milk to form batter.

When frying the pancakes on medium, you only need to add a little bit of oil once in the beginning. I ran out of Spray ‘n Cook so I used oil.

Serve with Nutella.

I got about 20 odd pancakes, crumpet sized.

Chocolate covered peanut butter balls

I have a weakness for the chocolate covered peanut butter balls from Moo-z Bros.

I also have no money at the moment because UIF are pusswanks!

What I do have are the ingredients to make peanut butter balls…

I googled recipes and found this one on the Rice Krispies site.

Of course I didnt really stick to it 100% but I think they came out pretty well.

Here is my recipe (I once again forgot to take pics of the process…)

Ingredients

  •  1 cup ( I used half a jar) smooth peanut butter (they use crunchy but smooth works well)
  • ¼ cup marge
  • 1 cup icing sugar
  • 2 cups rice krispies
  • 1 ½ cups semi sweet chocolate morsels (I used 1 85gms bar of bitter sweet chocolate, I should have used 2)
  • 2 tablespoons vegetable shortening/Holsum (thanks @Saaleha) ( I didnt have any so I used margerine)
  • 54 mini paper cups (I used 2 baking trays covered with wax paper)

Method

  • Beat peanut butter, marge and sugar with an electric beater until well mixed.  I used a fork and elbow grease as I didnt want to wake the kids up, next time I will use an electric beater!
  • Add rice krispies, mixing well.  At this point I want to say that I would have crushed the rice krispies a bit before adding them in but I think if you use the electric beaters it might just crush them for you as you mix, I will definitely try this next time.
  • Taking a teaspoon scoop up a small dollop of the mixture and shape into a ball, they then say to place the ball into the paper cup, I just plopped them onto the wax paper baking trays.
  • Refrigerate.
  • Melt chocolate and shortening in microwave or on double boiler.
  • Spoon one teaspoon of chocolate mixture over each ball.  My mixture was a bit thick, perhaps with shortening it would have been thinner, and it didnt pour very easily.  Also, if you dont use the paper cups I would suggest dipping the balls into the chocolate to coat them (which I didnt do).
  • Refrigerate until firm.
  • Store in an airtight container in the fridge.

All in all they came out quite well.  I cant stop stuffing my face!

I would definitely prefer the krispies to be a little finer and less ‘lumpy’ in the mixture and I will either use the paper cups or dip the whole ball into chocolate next time.  I will also be getting some Holsum as I think the texture will be better for the chocolate.

Have your cake and eat it!

Aaron has been asking to make a cake the whole week so I looked into the cupboard and found that I didnt have my trusty Moirscake mix, I did have flour, baking powder, eggs, vanilla and milk so I figured I would try making a cake from scratch.  Aaron wanted a chocolate cake so I found some cocoa powder too.

I found a recipe for a chocolate butter sponge in an old International Goodwill Cookbook (7th edition).  I made a few small adjustments but it turned out really well.

Ingredients:

  • 3 eggs
  • 1 cup castor sugar
  • ½ teaspoon vanilla ( I just poured in a splash)
  • 1 ¼ cup flour
  • 1/8 teaspoon salt (I threw in a ‘pinch’)
  • 2 teaspoons baking powder (I use 3 teaspoons but I know in my kitchen I have to increase baking powder)
  • 1 heaped tablespoon cocoa
  • ½ cup milk
  • 45g butter

Method:

  • Beat eggs, add sugar gradually, add vanilla and beat with a hand held beater for 3 minutes.
  • Sift dry ingredients 4 times (at this point I have to ask whose socks the creator of this recipe was smoking, I sifted the flour once, straight into the wet ingredients, that was it!), and stir into egg mixture, blending thoroughly.
  • Bring milk and butter to the boil and add to mixture.
  • Mix well with an electric beater.
  • Pour into 1 large or two small tins and bake at 180°C for 40min (large tin) or 25min (small tins).
  • Allow to cool before icing.

For the icing I decided to make a ganache.  Mainly because I had some bitter sweet chocolate from Pesach and I wanted a really chocolaty icing.  Unfortunately I didnt have any cream so I used margarine (purist dont hate me, I know its not even BUTTER!!!) instead.

Ingredients:

  • 250g bitter sweet chocolate
  • 250g margerine
  • icing sugar to thicken

Method:

  • Break chocolate into pieces and place in a microwavable bowl.
  • Add margarine.
  • Place bowl in microwave for about 1min depending on microwave strength.
  • Mix the icing until the chocolate is melted into the marge.  You may need to nuke it a bit longer.
  • Once the icing is melted add a bit of icing sugar and mix.
  • Keep adding icing sugar until you reach the thickness you want.
  • This icing will also thicken/harden as it cools, so you may want to leave it to cool down before adding any icing sugar.
  • Once its ready layer it onto the cake, starting in the middle and spreading it towards the sides.
  • It may drip over the sides or you may need to spread it depending on thickness.

Eat and enjoy!

Chocolaty goodness!!

Microwave Meringues

I found this recipe in an article on IOL about microwave cooking (I cant find the damn link now!)

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MAGIC MERINGUES

Makes 20-30

1 egg white

300g sifted icing sugar

food colouring (I didn’t add any colouring)

Break up the egg white with a fork, then stir in enough icing sugar to make a thick paste. Knead in some food colouring if desired.

Line your turntable with a paper towel (I used wax paper). Roll balls the size of a marble or bigger and place them well spaced onto the turntable. Cook on 100 percent power for 1 to 1½ minutes, depending on the size.

Watch in amazement as the balls puff out to make crisp meringues. Serve sandwiched with cream.

You can put only 3-4 balls in the microwave at a time.

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My first mistake was not making a paste… it was too runny and the meringues flattened as soon as I took them out.  So my suggestion is even if you follow the directions, 1 x egg white and 300gm icing sugar, if its not a paste add more icing sugar until it is 🙂

I could probably have made mine thicker but was a bit lazy.

I didnt roll them into balls but instead used a tea spoon and dropped about a third of a teaspoon of batter onto wax paper on a plate.  Make sure they are well spaced otherwise they smooch together.

I then put them in for 1min on high.

I was so totally amazed that they actually worked 🙂

The are pretty hollow inside, probably cause I didnt make them thick enough, but they taste great, Im going to arrange them on a serving platter and drizzle melted chocolate over the tops and take them to my MIL for breaking of the fast tonight! (Picture to follow, need to get the chocolate to melt over them)

Pancakes for dinner!

Last weekend I asked Twitter for an easy pancake recipe.  Jessica and Shirley came to my rescue.  I couldnt decide which recipe to use so a merged the two together and it was yummy!!!

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What you will need:

1 x cup flour

1 x cup milk

1/4 x cup sugar

1 x tablespoon oil

1 x egg

2 x teaspoon baking powder

pinch salt

splash vanilla

Measuring/pouring jug

Heavy frying pan

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What to do:

Mix all ingredients together so that there are no lumps or bumps.

Transfer mixture to a pouring jug.

Spray&Cook the frying pan and set to a medium to high heat.

Pour in crumpet sized or larger sized amounts of batter.

Wait until the batter starts to bubble before turning over.

Leave for a minute or two and transfer from the pan to a plate.

I leave the plate in the oven on a very low heat to keep them warm.

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Tonight we are having pancakes with Neapolitan ice cream, strawberries and blueberries.

Im also doubling this recipe cause they were so yummy last time 🙂

YUMMY!

The easiest yummiest cake recipe ever!

I have to thank my mommy-in-law for this one!

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What you will need:

Cake

1 x box/packet vanilla cake mix (I use Moirs)

1 x instant vanilla pudding (again Moirs but any brand will do)

4 x large eggs

3/4 cup water

3/4 cup oil

1 x mixing bowl

1 x Pirex or glass dish (oblong bakes more evenly than round)

Icing

1 x cup sifted icing sugar

4 tablespoons lemon juice

1 measuring jug

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How to make the cake:

Heat the oven to 180C

Pour dry cake mix and dry pudding into the mixing bowl, add the 4 eggs, add the water and oil.

Mix until smooth and there are no lumps.

Oil/butter/Spray&Cook your glass dish.

Pour batter into dish and bake at 180C for about half an hour.

Cake should be brown and springy to the touch.

While the cake is baking, sift the icing sugar into the measuring cup and add about 4 tablespoons of lemon juice and mix.

The mixture shouldn’t be too runny.

As soon as you take the cake out the oven pour the icing over the cake and spread it around so that it covers the whole cake.

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The cake can be eaten hot with custard or ice cream or if you prefer a cool cake, I suggest you make the cake a day before and let the icing sink into the flesh of the cake, this makes it sticky and gooey all the way through.

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An alternative to vanilla and lemon is chocolate and orange.  Substitute chocolate cake mix and chocolate pudding for the vanilla and use orange juice instead of lemon (be sure to strain the orange juice so it is clear and free of any pulp).