Chocolate toffee biscuit. Oh my!

I found a recipe on Pinterest and decided to try it out tonight.

OMG! That is all!

Ingredients

  • 1 cup butter
  • 1 cup brown sugar
  • 2 cups semi sweet chocolate chips (I used a Pick n Pay Finest ganache which was really really yummy and decadent but I would like to try with the choc chips to see what its like)
  • Enough salty cracker (I used Tuk biscuits but next time I will definitely use a ‘stronger’ cracker) to cover the bottom of a baking tray or jelly roll pan

 

Method

  • Preheat oven to 180°C.
  • Line the baking tray with foil and spray/grease the foil.
  • Place crackers over the foil in a single layer.

  • Melt butter and sugar and bring to a boil.

 

  • Turn down the heat and allow the mixture to simmer and thicken.  Keep stirring the whole time so it doesnt burn.

 

  • Pour the mixture over the crackers and bake for 10 min.

 

  • Remove from oven and allow to cool for 5 minutes.

 

  • Sprinkle chocolate chips over the toffee and allow to melt, spread in an even layer. (or pour the ganache and spread it around to cover the toffee layer)

 

  • Refrigerate until set.
  • Peal the foil of and break into pieces.

P.s. Try not to go into a sugar coma!

Hamantaschen

Its Purim!

My favourite part of Purim is eating hamantaschen with mon (poppy seeds) but since not everyone likes poppy seeds I decided to try my hand at making a Nutella hamantaschen.

Ingredients

  • 3 cups flour
  • 3 teaspoons baking powder
  • ½ cup sugar
  • ¼ teaspoon salt
  • 3 eggs
  • 3/4 cup butter or margerine
  • Your choice of filling (you can use a poppy seed mixture, chocolate spread, jam or nuts)

 

Method

  • Sift together flour, baking powder, sugar and salt.
  • Mix in eggs and butter (I melted the butter slightly in the microwave).
  • Mix until a dough forms.
  • Roll out the dough and cut out large rounds.
  • Transfer the rounds to a greased baking tray and place a teaspoon of your filling in the middle.
  • Fold  your circle on three ‘sides’ and pinch together to create a triangular parcel, leaving the  middle open so you can see the filling.
  • Bake for 15 – 20min or until golden brown in a 180°C oven.

 

Enjoy!

Plum Pie

A day or two ago I bought a box of plums from the fruit seller at the intersection down the road from me.

I never buy fruit from the side of the road but we chat every day and I always promise to buy.

Well the plums are delicious but there were too many of them for us to eat before they get over ripe.

At first I thought about making a plum jam but then I thought it was too complicated.  So I found a recipe for a plum pie instead…

First things first was the pastry, I usually keep some store bought stuff in my freezer but we were out, so I found this easy homemade recipe.

Next was putting the pie together…

Ingredients

Filling

  • 4 cups sliced plums (I left the skins on)
  • ½ cup sugar
  • 1/4 cup flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 1 tablespoon lemon juice (I didnt have any and it was too dark to go pick lemons off the tree so I left this out)
  • Unbaked pie pastry to line a standard size pie dish

Topping

  • ½ cup sugar
  • ½ cup flour
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon nutmeg (I didnt have so put a bit extra cinnamon)
  • 3 tablespoons cold marge

Method

  • Roll out pie pastry to desired size and line the pie dish.
  • In a bowl combine the plums, sugar, flour, salt, cinnamon and lemon juice (first 6 ingredients).
  • Mix thoroughly.
  • Pour filling into the pastry lined dish.
  • In a new bowl combine sugar, flour, cinnamon and nutmeg.
  • Cut in the marge until course.
  • Sprinkle the topping over the plums.
  • Bake in a preheated oven at 180° for 60 minutes or until crust is golden brown.

 

Enjoy with ice cream or pouring cream!

Pie Pastry

I usually keep store bought pastry in my freezer but I didn’t have any so went searching for a simple pie pastry recipe, this is what I found…

Ingredients

  • 2 cups all purpose flour
  • 1 teaspoon white sugar (I only have brown so thats what I used)
  • ¼ teaspoon salt
  • 1 teaspoon baking powder
  • 1 cup lard (I only have milk free marge in my house…)
  • 1/3 cup cold water
  • 1 egg yolk
  • 1 teaspoon vanilla extract
  • 1 teaspoon white vinegar

Method

  • Mix together flour, salt, sugar and baking powder.
  • Cut in the lard until the mixture looks like course meal.
  • In a separate bowl whisk together water, egg yolk, vanilla and vinegar.
  • Stir into flour and knead very briefly until just smooth.
  • Allow to rest for 15 minutes before rolling out.
  • Pastry is easier to work with when cold so I popped mine in the fridge for the 15 minutes.
  • When rested, flour your work surface lightly and roll out to desired shape and size.

 

 

Peppermint Aero Pudding

So this can work with Peppermint Crisps too but the shop didnt have any so I went with Aeros 🙂

Ingredients

  • 1 x packet tennis biscuits
  • 1 x 500ml cream
  • 1 x tin caramel
  • 2 x peppermint crisp/areo
  • 1 x pyrex dish (preferable square or oblong)

Meathod

  • Whip cream until very stiff
  • Add caramel to cream and beat until mixed through.
  • Layer biscuits to cover the bottom of the dish.
  • Add a layer of cream mixture.
  • crumble one chocolate over the cream.
  • Repeat one more layer of biscuits, cream and chocolate.
  • Cover with cling wrap and refrigerate for at least one hour.
  • Eat and enjoy!

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.

Italian Hot Chocolate

Tanya brought this decadent treat to my attention and I just had to try it.

The recipe comes from Alida and O!M!G! it is the most amazing hot chocolate I have ever had, totally worth taking the time to make it on the stove.

So without further ado…

Ingredients

  • ½ cup cocoa
  • ½ cup muscavado or treacle sugar
  • 1 tablespoon Maizena (cornflour)
  • 1 cup water
  • 1 cup milk

Method

  • Add all ingredients to a saucepan and mix well.
  • Continue to stir over a low heat until the mixture thickens and is heated through.
My yummy attempt 🙂

Makes two large and very delicious mugs of hot chocolate.

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.