oreo fudge

Ingredients:

1 can sweetened condensed milk
340bag high quality white chocolate chips
3 cups oreos, roughly chopped 

Method:

1. Prepare an 8x8-inch pan with wax or parchment paper that comes up the sides of the pan (so you can pull out the whole slab of fudge once it sets.)

1. Melt the white chocolate chips with the sweetened condensed milk (and salt - optional) in a saucepan over medium-low heat.

1. Stir in the crushed Oreo cookies, saving a few pieces to press in the top.

1. Pour mixture into prepared pan. Quickly spread fudge evenly with a spatula. Press extra crushed Oreo cookies on top. Refrigerate or let rest at room temperature until set.

1. Pull the fudge slab out of the pan using the edges of the paper. Using a warm, dry knife, cut squares. Store in an airtight container for 5 to 7 days.

mango cheesecake tart

Ingredients:

for the sweet shortcrust pastry:
126g unsalted butter
100g caster sugar
1/4 tsp salt
1 egg
250g plain flour

for the tart filling:
250g cream cheese
70g icing sugar
300ml double cream

topping:
 3 mangoes



Method:
sweet shortcrust pastry:
cream the butter, sugar and salt in a bowl until well combined. add egg and mix until fully incorporated, turn the mixer on low speed and mix until the flour is just combined. remove the dough from the bowl and shape into a flat disc. wrap in clingfilm and refrigerate until completely chilled, about an hour, remove pastry from the fridge 10 minutes before you roll it out. grease a 9 inch tart tin and flour your bench. roll out the pastry and then press into the base and up the sides of the tin, trim off the excess. place tart in fridge again for 30 minutes and then preheat oven to 170 degrees C. prick the tart shell all over with a fork and then bake uncovered for 20-30 minutes, until lightly golden. set aside and remove pastry from tin.

cheesecake filling:
beat the cream to soft peaks set aside and then beat the cream cheese and icing sugar until light and fluffy, fold in cream in the cream cheese filling, spread the filling mixture evenly into the baked tart shell.

topping:
peel the skin off the mangoes and slice them into 1/2 cm slices. arrange the mangos over the cheesecake in a rose pattern, starting on the outside working inwards.

Happy baking!!! :)

malted chocolate cookies

makes: 48 cookies
prep: 10 mins
cook: 10 mins


Ingredients:
2 cups flour
1 tsp bicarbonate of soda
1 tsp salt
1 cup unsalted butter, cold and cut into small cubes
1 cup light brown sugar
1/2 cup granulated sugar
1 tsp vanilla extract
2 large eggs
1/2 cup malt powder
2 cups semisweet chocolate chips



Method:

1/ preheat oven to 180 degrees C. lightly grease 2 baking sheet
2/ sift together flour, bicarbonate of soda and salt, set aside
3/ in a bowl with a mixer, cream the butter until fluffy. add the sugars and cream with the butter. the mixture will be a bit grainy, add the vanilla and eggs and beat together until fluffy.
4/ add the malt powder and mix at low speed until combined.1/3 at a time, add the flour mixture, beating after each addition just until combined. gently mix in the chocolate chips.
5/ drop tablespoons onto the baking sheets, bake 8-10 minutes depending how crispy you like your cookies. let cool on wire racks and store in an airtight container

5 step and ingredient chocolate fudge

five ingredients, five steps no excuses!!! this delicious treat is a total no-brainer
if you want to eat 5 cookies after a big dinner,
go for it. that is what the holidays are about _ gathering around your love ones and eating delicious homemade food. fudge is one of my all-time favourite holiday desserts. it is a crowd- pleaser, cheap and easy to make and satisfies
my chocolate cravings. whats not to like?






Ingredients:
3 cups semisweet chocolate chips
1 can sweetened condensed milk
1/4 tsp sea salt
1 tsp pure vanilla extract
1 tsp vanilla bean paste

Method:
1. line a square 8x8 inch baking pan with parchment paper and set aside
2. over low heat, in a medium sized pot, add the chocolate chips, condensed milk and salt, and stir with a wooden spoon until chips are melted.
3. remove from the heat and add the vanillas.
4. pour the parchment lined baking pan and spread evenly. refrigerate for 4 hours until firm
5. serve as needed

hazelnut espresso snowballs

INGREDIENTS

• 1 teaspoon pure  vanilla extract

• 1 tablespoon  espresso powder

• 1/4 teaspoon fine salt

• 2 cups  all-purpose flour

• 1 cup roasted and skinned whole hazelnuts

• 2 sticks (16 tablespoons)  unsalted butter, at room temperature

• 1 1/4 cups confectioners'  sugar

• 16

Method:In a food processor, combine the flour and hazelnuts. Process until the hazelnuts and flour form a fine meal. Set aside. 
In a large mixing bowl, beat the butter and 1/2 cup confectioners' sugar together on medium-high speed until smooth. Mix in the vanilla, espresso powder and salt until uniform. Add the flour/nut mixture and beat on medium speed until a dough forms. Form into a disk, wrap in plastic wrap and refrigerate for a minimum of 1 hour. 
Preheat the oven to 350 degrees F. 
Roll the dough into 1-tablespoon balls, place on a baking sheet and bake until the bottoms of the cookies are lightly browned, about 15 minutes. Let the cookies cool on the baking sheet for a few minutes.
Place the remaining confectioners' sugar in a bowl and gently coat the warm cookies once out of the oven. Place on a cooling rack to cool completely. Before serving, roll the room temperature cookies in the confectioners' sugar again to give them a nice, uniform appearance.

chocolate fondue with berries

Ingredients:
1 cup unsalted butter
225g chocolate, chopped
1/2 tsp instant espesso powder
4 large eggs
4 large egg yolks
2/3 cup granulated sugar
4 tsp flour
3 tbsp hazelnut liqueur
1 cup fresh raspberries
1 cup fresh strawberries
fresh mint, for garnish

Method:
PREHEAT THE OVEN TO 230DEGREES C
1. lightly butter ramekins.
2. in a small saucepan, bring to the boil 2 inches of water, in a large bowl, add butter, chocolate and espresso powder, lower the heat and place the bowl over the simmering water. slowly whisk mixture until the chocolate is almost completely melted. remove bowl from the heat and continue to whisk until all chocolate has melted. allow to cool slightly.
3. in a large bowl, add eggs, yolks and sugar, using a whisk beat until light and fluffy and pale in colour. reduce speed to low-medium, and slowly pour in the chocolate mixture, add the flour and mix well until just combined, do not overwork the batter.
4. divide the batter between the molds, line a baking sheet with parchment paper, place chocolate molds onto baking sheet and place in oven for 7 minutes, the top and sides should be cooked and dry and the inside will be runny.
5. using oven mitts, carefully invert each mold onto a plate and let it sit for 10 seconds, sprinkle over 1/2 tsp hazelnut liquir over each cake, spoon berried around and a mint leaf ontop

4 indulgent fudge

I am
guessing
 we
will
 have
you at
"peanut butter pie fudge:
 but there
 is just more
alot more to
it




Ingredients:
pie crust:
20 Oreos
1 tbsp butter, melted

Peanut butter fudge:
1 1/2 cup icing sugar
110g butter
1 cup brown sugar
1/2 cup double cream
1/2 tsp salt
1/2 cup peanut butter
1/2 tsp vanilla extract

Caramel:
3/4 cup heavy cream
1/2 cup brown sugar
1/2 cup granulated sugar
1/4 cup corn syrup

110g butter
1/2 tsp salt
1/2 tsp vanilla extract

Marshmallows:
450g marshmallows

Chocolate Fudge :
1 1/2 cup icing sugar
2 tbsp butter
1 1/2 cup double cream
1/2 cup brown sugar
1/2 tsp salt
115g unsweetened chocolate
1/2 tsp vanilla extract

english toffee:
1/4 cup english toffee pieces

Method:

for the crust: preheat the oven to 180g, break up the cookies into small pieces and press into a 9 x 9 inch baking pan, brush with melted butter and bake for 11 minutes

for the peanut butter fudge: put the icing sugar in a large bowl, melt the butter in a small saucepan over medium heat, stir in the brown sugar, double cream and salt. bring to the boil for 2 minutes and remove from the heat. stir in the peanut butter and vanilla. pour the mixture over the icing sugar and mix. spoon the mixture into the cookie pie crust until it is completely covered.

for the caramel: in a saucepan combine the double cream, brown sugar, sugar, corn syrup, butter and salt, heat over low heat until the butter is completely melted, gradually increase the heat and bring to the boil. continue to boil, while stirring, until the temperature on a candy thermometer reads 250 F / 120 C. remove from the heat and stir in the vanilla, pour over the peanut butter fudge.

for the marshmallows: put in a bowl safe for the microwave and then melt the marshmallows in the 40 seconds, working as quick as possible, use a spatula to spread over the caramel layer, if you take too long, the marshmallows will set and wont spread nicely.

for the chocolate fudge: melt the butter in a saucepan over medium heat, stir in the cream, brown sugar and salt. bring to a boil, boil for 2 minutes and remove from the heat, stir in the chocolate and vanilla until the chocolate has melted and the mixture is smooth. pour the mixture over the icing sugar, beat with an electric mixer for 3 - 4 minutes until very smooth. spread evenly over the marshmallow layer with a spatula

for the toffee: sprinkle the toffee over the top of the chocolate fudge.

no bake nutella cheesecake pots

Ingredients: 

for the crust: 

12 oreo cookies, crushed into crumbs 

3 tbsp unsalted butter, melted 

for the filling:

250g cream cheese, softened

2/3 cup nutella 

1 tsp pure vanilla extract 

600g double cream 

for the garish 

whip cream 

chocolate shavings 

toasted, chopped hazelnuts

Method: 

1. in a medium bowl, stir together the Oreo cookie crumbs and melted butter, evenly divide the crumbs between your serving dishes and press into the bottom of each dish to form a crust layer. 

2. in a large bowl, beat the cream cheese and Nutella until smooth. add vanilla and mix to combine. using a spatula, fold in the whipped cream until well blended and no streaks remain or are visible.

3. evenly pipe or spoon the filling in the individual serving dishes. cover with plastic wrap and refrigerate for at least 2 hours before serving. 

4. if desired, garnish with additional whipped cream, chocolate shavings and toasted, chopped nuts 

chocolate, peanutbutter shooters

Ingredients: 

500g cream chese, softened 

2 1/2 tbsp peanut butter 

1/3 cup icing sugar 

1 cup double cream , whipped 

3 cups chocolate pudding 

12 reese’s peanut butter cups, crushed

method: 

1. in a bowl, prepare the peanut butter mousse by beating together the cream cheese, peanut butter, confectioners sugar and whipped topping.
2. in the shot glass, sprinkle first layer of reese’s butter cups, add a spoonful of chocolate pudding onto as your next layer, sprinkle over more crumbs and then add another spoon full of peanut butter mousse onto of the chunks

3. repeat these layers until the shooter is full. top with chocolate pudding and extra peanut butter and reese’s crumbs

chocolate and caramel cakelettes

nothing is better than layers of 

caramel and chocolate-covered 

toffee chunks mixed in with 

whipped cream and a chocolate

 cake, all packaged in a nice and

 neat in your own personal jar. 

Ingredients: 

1 box of devils food cake mix 

1/2 can condensed milk 

bottle of caramel ice-cream topping 

100g chocolate covered toffee chopped ( twix bar ) 

600ml double cream 

method: 

cake cake according to package directions, cool on rack for 5 minutes, while baking, combine sweetened condensed milk and caramel topping. stir until smooth and blend.  punch out a circle of cake and place in jar. make slits across the top of the cake making sure not to go through to the bottom. add the sauce and toffee chocolate across the entire cake while still warm. let it cool completely before topping it with the whipped cream. cover with more toffee bars and refrigerate until you’re ready to eat

cake batter cookies

Ingredients:

3/4 cup unsalted butter 

1/4 cup light brown sugar 

1 egg 

2tsp vanilla extract 

1 box vanilla cake mix 

1 1/2 cup semi-sweet chocolate chips 

Method: 

1. in a large mixing bowl using an electric mixer, cream together the butter and sugar until light and fluffy. 
2. add the egg and vanilla and beat until combined 
3. slowly beat in the vanilla cake mix until fully combined. fold in the chocolate chips 
4. roll the dough into table spoons and place on parchment paper. bake for 8 - 10 minutes

bourbon chocolate pie

Ingredients: 

Pie crust: 

1 cup flour 

1/4 cup ground pecans 

1 tbsp sugar

pinch of salt 

1/2 cup unsalted butter

2 tbsp ice water 

Filling: 

1/4 cup unsalted butter 

110g unsweetened chocolate 

3 large eggs 

1 cup sugar 

3/4 cup dark corn syrup 

1/2 tsp pure vanilla extract 

3 tbsp bourbon 

pinch of salt 

1 1/2 cups pecan halves. 

Method: 

to make pastry: combine the flour, pecans, sugar and salt in a large bowl. using hands, mix the mixture until coarse crumbs. pour in the water until the dough holds together without being to wet or sticky. wrap the dough in cling film and put in fridge for atlas 30 minutes. 

roll out the dough on a floured surface. press the dough into the pan and trim the excess around the rim. place the pie pan on a sturdy cookie sheet so  it is easy to move in and out of the oven. 

Preheat the oven to 350 degrees Celsius

to make the filling: melt the butter and chocolate in a small saucepan over a medium heat, remove from the heat and let cool. beat the eggs in a large mixing bowl until frothy and then blend in the sugar. stir in the syrup, vanilla and bourbon, salt and the melted butter/chocolate mixture until well blended. arrange the pecans on the bottom of the pie crust and carefully pour the mixture over then. bake until the filling has set and slightly puffed, about 45 minutes. test for doneness by sticking a think knife in the centre of the pie, if it comes out clean then its ready. transfer the pie to the rack and cool completely before cutting

coconut oil cookies

swap in coconut oil for butter in a classic chocolate chip cookie and what do you get? a tender cookie with a lovely light colour and distinctly chocolate chips.

Ingredients:

1 1/4 cup plain flour 

1 tsp bicarbonate of soda 

1 tsp fine salt 

3/4 cup virgin coconut oil 

3/4 cup packed light brown sugar 

2/3 cups sugar 

2 large eggs 

1 tsp pure vanilla extract 

350g semi sweet chocolate chips

Method:

1. preheat the oven to 180 degrees C, line 2 baking sheets with parchment paper.
2. whisk together the flour, bicarb of soda and salt in a large bowl. 
3. beat the coconut oil and sugars in a medium bowl until light and fluffy. add the eggs to the mixture one at a time and then beat in after each addition to incorporate. beat in the vanilla, reduce the speed to medium and add the flour, beat until just incorporated. stir in the chocolate chips 
4. scoop 12 heaping tbsp of dough onto each baking sheets about 2 inches apart. roll each into a ball with slightly wet hands. bake until the cookies are golden but still soft in the middle. ( 12-15 minutes) 
5. take out of the oven and let it cool slightly. once cooled place onto a cooling rack. 

red velvet pancakes

these fluffy red pancakes are great on their own and even decked out with sweetened cream cheese, a drizzle of maple syrup and roasted pecans. 

Total Time: 55 mins 

Prep: 25 mins 

Cook: 30 mins 

Makes: 20 pancakes 

Level: easy 

Ingredients: 

115g cream cheese 

1/4 cup sour cream 

3 tbsp whole milk 

2tbsp icing sugar 

2 cups plain flour 

1tbsp unsweetened cocoa powder

1/2 tsp baking powder

1/2 tsp bicarbonate of soda 

fine salt 

2 large eggs 

3/4 cup granulated sugar 

1 1/4 cups buttermilk 

1/2 cup melted and cooled unsalted butter, 

plus more for the griddle

2 tsp red food colouring 

1 tsp pure vanilla extract 

1 tsp apple cider vinegar

maple syrup, for serving

roasted, chopped pecans, for serving. 

Method:

1. whisk the cream cheese, sour cream, milk and icing sugar until smooth in a medium bowl. set aside. 
2. sift the flour, cocoa powder, baking soda, baking powder and 1/2 tsp salt into a large bowl. beat the eggs and sugar in a medium bowl until pale yellow, bet in the buttermilk, melted butter, food colouring, vanilla and vinegar. add the egg mixture to the flour mixture and fold just until incorporated. 
3. heat a griddle or large non stick skillet over medium-low heat. coat the pan with melted butter. pour 1/4 cupfuls of batter into the pan, space evenly apart, use a spatula to spread out slightly if needed.
4. cook until bubbled begin to pop on the surface about 3 minutes, carefully flip and cook until the bottoms cooked through, 1-2 minutes, repeat with the remaining batter. 

to serve: drizzle the cream cheese and syrup ontop of the pancakes and sprinkle with pecans.

raspberry and peach scones

Ingredients

• 4¾ cup plain flour 
• ½ cup caster (superfine) sugar 
• 1 tbsp baking powder
• ¾ tsp baking soda
• 1¼ tsp salt
• 250g unsalted butter, cold 
• 375ml heavy cream, plus a little extra, for brushing
• 100g frozen raspberries
• 1 large peach, finely diced
• Raw sugar, for sprinkling

Method

1. Preheat the oven to 200 C (400 F) and line two trays with baking paper.
2. Put the flour, sugar, baking soda, baking powder and salt to the bowl of your stand mixer fitted with paddle attachment (you can also make these by hand).
3. Cut the butter into small cubes and add it to the mixer. Turn it onto a low speed and mix until the mixture is sandy but you still have pea-sized flecks of butter through it.
4. Add the cream and mix on a low speed until the dough begins to come together.
5. At this point, turn the dough out onto a floured surface and add the fruit.
6. Mix the dough together with your hands, being careful not to knead it, until it comes together. You may need to add a little more cream or some milk.
7. Pat the dough into a rectangle about 1.5 inches thick.
8. Using a sharp chef's knife, cut the dough lengthways down the middle, then cut each long rectangle into 6 triangles.
9. Place on the prepared baking trays, brush with the extra cream and sprinkle with raw sugar.
10. Bake for 20 - 25 minutes, until golden.

spiked brownies with walnuts

a generous splash of almond liqueur lends great depth of flavour to these rich, nutty brownies, dust the tops with icing sugar for an extra-sweet finish.





Ingredients:
220g unsalted butter, plus more for the pan
226g bittersweet chocolate chips
1 1/4 cup flour
1 tsp baking powder
pinch of salt
4 large eggs
2 cups sugar
2 tbsp amaretto liqueur
1 1/2 cup walnuts
icing sugar to garnish.


Method:
1. preheat the oven to 180 degrees
2. line a 9x9 square baking pan with parchment paper, grease the paper with butter so the brownies do not stick.
3. melt the butter and chocolate over a pot of simmering water, until smooth and shiny, remove from the heat and cool slightly.
4. sift the flour, baking powder and salt into a mixing bowl and set aside.
5. whisk together the eggs, sugar and amaretto until combined, pour in the chocolate mixture and continue to whisk. gradually add in the flour mixture and then add the walnuts and incorporate it with a wooden spoon.
6. transfer to the pan and bake for 40-45 minutes until you get a clean knife when you insert one.

7. when done, let it cool a tiny bit and then put on to a cutting board, remove the paper and cut into squares, garnish with the icing sugar and serve

marshmallow treats

Ingredients:
4 tbsp unsalted butter
300g mini marshmallows
2 tbsp pure pumpkin purée
2 tbsp pumpkin pie spice
1/2 tsp vanilla extract
7 cups rice crispies










Method:
1. line a 9x13x2 inch baking pan with foil. butter the foil or spray with cooking spray.
2. in large saucepan, melt butter over low heat. add marshmallows and stir until completely melted. add pumpkin purée and pumpkin pie spice and stir until the mixture is smooth. remove from heat and stir in vanilla extract.
3. add cereal stirring until well coated.
4. using a buttered spatula, press the mixture into the prepared pan and cool, cut into squares

4 smoothie bowls

get your best filter ready - these babies are ready for their closeup. 

makes: 1 bowl per recipe

TRIPLE BERRY SMOOTHIE BOWL

Ingredients: 

1/2 cup frozen strawberries 

1/4 cup frozen cherries 

1/2 cup frozen bananas 

1/2 cup unsweetened almond milk 

topping: fresh strawberries, coconut flakes and dried mulberries 

Method: pour almond milk in a blender with all the other ingredients and blend until smooth. top with fresh strawberries, coconut flakes and dried mulberries. 

PEAR GINGER SMOOTHIE BOWL

Ingredients: 

1 frozen banana

1/2 pear

dash of ginger 

dash of cinnamon 

1/2 cup unsweetened almond milk 

toppings: granola, chia seeds, strawberries and coconut flakes

Method: pour the almond milk and all the other ingredients and blend until smooth. top your favourite granola, chia seeds, strawberries and coconut flakes 

SWEETPOTATO SPICED SMOOTHIE BOWL

Ingredients: 

1 frozen banana 

1/2 cup streamed sweet potato 

1 tbsp almond butter 

dash of cinnamon 

dash of ginger 

1/2 cup unsweetened almond milk 

few cubes of ice

toppings: granola, bee pollen, raw pepitas and coconut flakes

Method:  pour almond milk in a blender with all the other ingredients and blend until smooth. top with the granola, bee pollen, raw peptise and coconut flakes 

FALL GREENS SMOOTHIE BOWL

Ingredients: 

1 frozen banana

1 tbsp almond butter 

1/4 tsp spirulina 

dash of cinnamon 

2 hand fuls of greens ( like spinach and kale) 

1/2 cup unsweetened almond milk 

toppings: trail mix and coconut flakes 

Method: blend almond milk, spiralling and greens. add all the other ingredients and blend until smooth. top with your favourite trail mix and coconut flakes.