PINEAPPLE FRIDGE TART

Transcription

1 PINEAPPLE FRIDGE TART 1 pkt tennis biscuits 1 tin crushed pineapple 2 cups lukewarm water 2 pkts pineapple jelly (jello powder) 1 tin ideal milk (evaporated milk) Fruits of the cape yogurt (medium) Layer biscuits in dish. Mix jelly with pineapple juice and 2 cups lukewarm water; set aside to cool. Once cooled mix in ideal milk full tin, add in all the yogurt, and pineapple pieces; mix together. Pour over slowly onto biscuits. Set aside in refrigerator for 2-3 hours. Peppermint Crisp Roomys Vierkante

2 Genoeg vir 6 Bestanddele: 1 k room ½ blik karamel kondensmelk 4 Peppermint Crips sjokolade stafies (fyngemaak) 1 pakkie tenniskoekies Metode: Klits die room tot styf en vou die karamel en Peppermint Crisp in. Los n paar swirls. Gooi die mengsel so 2 cm dik in n bakplaat van 20 x 20 cm. Vries tot ferm. Rangskik die tenniskoekies bo-op en sny in vierkante. Haal elke vierkant uit en sit n tenniskoekie aan die onderkant. Pak op n bakplaat en vries weer tot ferm. Chocolate Crinkle Candy surprise Cookies

3 Ingredients 1 1/2 cups granulated sugar 1/2 cup plus 2 Tbsp. butter, softened 2 large eggs 2 teaspoons vanilla extract 2 cups all-purpose flour 1 cup unsweetened cocoa 2 teaspoons baking powder 1 teaspoon table salt Parchment paper 30 chocolate-covered caramel candy (such as Rolo) Powdered sugar Preparation Beat granulated sugar, butter, eggs, and vanilla at medium speed with an electric mixer until mixture is blended and smooth. Stir together flour, cocoa, baking powder, and salt. Gradually add to butter mixture, beating just until blended. Shape dough into a ball, and wrap in plastic wrap. Chill 2 to 4 hours. Preheat oven to 180 C. Remove dough from plastic wrap; shape dough into 30 (1-inch) balls (about 1 Tbsp. each), and place 1 inch apart on parchment paper-lined baking sheets. Flatten each ball into a 2-inch disk. Place 1 chocolatecovered caramel candy into center of each disk, and wrap dough around candy to form a ball. Bake 10 minutes or until slightly

4 flattened. Cool on baking sheets 8 minutes. Sprinkle cookies with powdered sugar. Serve cookies immediately. RAW CHOCOLATE JAFFA TART Repost from The Barefoot Housewife (GLUTEN FREE, DAIRY FREE, REFINED SUGAR FREE, VEGAN) INGREDIENTS BASE 1 cup of almonds 1 cup of medjool dates 1/2 cup of shredded coconut 1/4 cup of raw cacao powder (I like loving earth) FILLING 1 1/2 cups of raw cashews (soaked overnight) washed & drained really well 2 ripe avocados 1/2 cup of organic brown rice malt syrup (I like pure harvest) The juice (1/4 cup) & zest of one large orange 1/4 cup of raw cacao powder (I like loving earth) TOPPING 2 tbs of rice malt syrup (warmed up) 4 tbs of melted coconut oil 1/4 cup of raw cacao powder METHOD 1. Line a tin or container (with a base of 23 cm x 13 cm) with cling wrap with some hanging over the edges, this makes it very easy to remove the tart later. 2. In a food processor place all the base ingredients and

5 blitz until it just comes together. Press evenly into tin & pop into freezer while you make the filling. 3. Then for the filling place all cashews into food processor & blitz until broken up. Scrape down & add all the other filling ingredients & blitz until the texture is super smooth. 4. Now take your base out of the freezer & pour the filling on top & smooth out, return to the freezer until firm. (I actually froze mine overnight as I didn t get time to finish it off) & added the topping the next day. 5. For the topping combine the warm rice malt syrup and melted coconut oil, then stir in your cacao powder. When your filling is set you can add your topping. Spread quickly as the rest of the tart is freezing the topping will start to set super fast! 6. To get slightly fancy I also made a bit of extra topping mixture to dip some orange segments in. After a few minutes in the freezer they were set & ready for decorating, along with some fresh orange zest. You could also decorate with other things raw chocolate shavings, chocolate coated almonds, whatever you like. I like to store this in the freezer. As it s so decadent you only need a small piece. Just make sure you take it out to soften about 15 mins before you want it. STRAWBERRY CHEESECAKE

6 THE TWISTED CHEF The first thing I thought when I tasted this recipe was that it could be used as a breakfast salad or even a desert if you feel like it. Although I use it for the first, my wife thought that it was good enough on it s own. For me it is a bonus. A perfect cheesecake can take up a lot of time and with this simple recipe you get a satisfied customer and save some time for something special that you want to add to your breakfast. Always twisting brings out all the flavors that just makes breakfast a treat rather than a must.the Twisted Chef m Prep 20m Cook Vanilla wafer cookies 230g Cream Cheese at room temperature 6tbsp Castor sugar 1. 3tbsp Milk

7 2. 1tbsp Orange Juice 3. 3 Cups of sliced Strawberries Heat oven to 350 degrees F/ 180 degrees C. Place cookies in a blender and blend on high speed until fully crushed. Spread on a cookie sheet for about 5 min until golden brown. 2. In a large bowl, beat remaining ingredients except strawberries with electric mixer until smooth. 3 Divide strawberries among 6 wine glasses, top each with cream cheese mixture and sprinkle each with crumbs. A replacement for Strawberries and Cream? You bet, just add champaigne! Oreo Delight Ingredients 1 pkg regular Oreo cookies 3/4 stick of butter, melted 2 8 oz containers of Cool Whip 1 8 oz cream cheese, softened 1 cup confectioners/powdered sugar 1 large (5.9-ounce) pkg chocolate instant pudding 2 3/4 cup milk

8 Directions Crush entire bag of Oreo cookies using a food processor (or take out your frustrations and do it manually) Reserve 1 cup of Oreo crumbs and mix remaining crumbs with melted butter. Press Oreo crumbs/butter mixture into bottom of 9X13 pan to form a crust. Mix 1 container of Cool Whip, softened cream cheese, and confectioners sugar in a large bowl. A mixer might be handy here. Spread the Cool Whip/cream cheese/sugar mixture on top of the packed crumbs. Mix the pudding and milk. Allow to set. Spread the pudding over the previous layer. Spread the other container of Cool Whip on top. Top with reserved Oreo crumbs. Chill and enjoy! See more at: dh.dpuf Death by Chocolate fridge tart

9 Yield: 25x 30 cm Ingredients 2 x 200g Chocolate tennis Biscuits Chocolate Mousse 250 ml cream cheese, room temperature 1/2 cup sugar 3 tbsp milk 1/2 cup cocoa 250 ml cool whip (or homemade whipped cream*) Chocolate Ganache 300 g semi-sweet or milk chocolate chips, divided (about 3 cups) 3/4 cup heavy whipping cream 3/4 tsp vanilla Chocolate Whipped Cream and Toppings 3/4 cup heavy whipping cream 1 1/2 tbsp cocoa powder 1/4 cup powdered sugar Chocolate sauce Mini chocolate chips Instructions To Make the Chocolate Mousse

10 1. Combine cream cheese, sugar and milk together in the bowl of a stand mixer, or with a hand mixer. Mix until completely combined. 2. Add cocoa and mix until smooth. 3. Fold in the cool whip. To make the chocolate ganache 1. Place chocolate chips in a metal bowl. 2. Microwave the heavy cream until it starts to boil. Remove from microwave and pour over chocolate chips. 3. Cover bowl with wrap for 5-7 minutes. 4. Whisk chocolate and cream until smooth. To make the chocolate whipped cream 1. Freeze metal bowl and whisk for minutes to get them good and cold. 2. Remove bowl from freezer and add whipping cream. 3. Whip on medium speed for a few minutes. Cream will initially bubble a little bit, then start to thicken. 4. As the cream starts to thicken, add the cocoa and powdered sugar. 5. Whip until stiff peaks form. Putting it all together 1. Place a single layer of tennis in the bottom of a 25 x 30 cm pan. 2. Top Tennis Biscuits with half of the mousse mixture and spread evenly. 3. Spread half of the chocolate ganache on top of the mousse mixture and spread evenly. 4. Place another layer of Tennis Biscuits on top of the chocolate ganache 5. Spread remaining mousse mixture on top of Tennis Biscuits. 6. Pour remaining ganache on top of mousse mixture and spread evenly. 7. Top ganache with one more layer of Tennis Biscuits. 8. Top cake with chocolate whipped cream and spread into an even layer.

11 9. Finish cake off with chocolate sauce and mini chocolate chips, if desired. *If making homemade whipped cream, I recommend 1 1/4 cups whipping cream and 1/2 cup powdered sugar. with Allison Hendricks. No-bake Bar-One cheesecake Serves 6 Preparation: 20 min Chilling: 3 hours CRUST FILLING 300 g chocolate digestive biscuits 150 g butter, melted 15 ml (1 T) gelatin 250 ml (1 c) cream 2 tubs (230 g each) cream cheese 100 g caster sugar 2 bars (55 g each) Bar-One chocolate, sliced

12 TO DECORATE extra Bar-One chocolate, sliced cocoa powder 1 Crust: Crush the biscuits until fine. Add the melted butter and mix well. Press onto the bottom and up the sides of a 22 cm springform cake tin. Cover with plastic wrap and chill in the fridge until needed. 2 Filling: Cover the gelatin in 30 ml (2 T) water and leave to swell, then heat in the microwave for a few minutes until melted. Set aside to cool. 3 Whisk the cream until stiff. 4 In a separate bowl, beat the cream cheese and caster sugar together. 5 Fold the cream into the cream cheese mixture. Mix a little of this mixture into the gelatin mixture, stir well, then add to the remaining cream cheese mixture. Mix well. Stir in the sliced chocolate bars. 6 Pour the filling into the prepared crust. Chill in the fridge for 3 hours or until set. 7 To decorate: Top with extra slices of Bar-One chocolate and dust with cocoa powder. 8 Use a warm knife to slice. Peanut butter and chocolate brownie ice-cream bars

13 800g store-bought chocolate brownies ⅔ cup (190g) smooth peanut butter 2 litres store-bought vanilla ice-cream ¾ cup (210g) smooth peanut butter, extra Break the brownies into pieces and place in a food processor with the peanut butter. Process until just combined and the mixture resembles coarse breadcrumbs. Divide the mixture in half and press one half gently into the base of a lightly greased 20cm x 30cm slice tin lined with non-stick baking paper. Freeze the tin until ready to use. Reserve the remaining half of the brownie mixture. Scoop the ice-cream into the bowl of an electric mixer and beat on low speed for 1 2 minutes or until softened. Fold the extra peanut butter through until just combined. Transfer the ice-cream mixture into the prepared tin and smooth the top with a palette knife. Top with the reserved brownie mixture and press gently using your fingers to create an even surface. Freeze for 4 5 hours or overnight until set. Cut into squares to serve. Makes 15.

14 Classic lemon tart sweet shortcrust pastry 1½ cups (225g) plain (all-purpose) flour 125g chilled unsalted butter, chopped ½ cup (80g) icing (confectioner s) sugar, plus extra, for dusting 3 egg yolks 1 tablespoon iced water lemon filling 1 cup (250ml) single (pouring) cream 2 eggs 3 egg yolks, extra ½ cup (110g) caster (superfine) sugar ½ cup (125ml) lemon juice Place the flour, butter and icing sugar in a food processor and process until the mixture resembles fine breadcrumbs. With the motor running, add the egg yolks and process until combined. Add the iced water and process until the dough just

15 comes together. Turn out onto a lightly floured surface and gently bring together to form a ball. Flatten into a disk, wrap in plastic wrap and refrigerate for 1 hour. Roll the pastry out between 2 sheets of non-stick baking paper to 3mmthick. Preheat oven to 180 C (350 F). Line a lightly greased 22cm loose-bottomed, fluted tart tin with the pastry. Trim the edges and prick the base with a fork. Refrigerate for 30 minutes. Line the pastry case with non-stick baking paper and fill with baking weights. Bake for 15 minutes, remove the paper and weights and bake for a further 10 minutes or until the pastry is light golden. Remove from the oven and set aside. Reduce temperature to 140 C (250 F). To make the lemon filling, place the cream, eggs, extra yolks, sugar and lemon juice in a bowl and whisk to combine. Strain the mixture into a clean bowl. Transfer the tart to a baking tray and carefully pour the filling into the tart shell. Bake for minutes or until just set. Allow to cool at room temperature before refrigerating until completely set. Dust with icing sugar to serve. Serves 4 6.