HELLO DOLLY BARS

HELLO DOLLY BARS

125g Margarien
1 k Tennisbeskuitjiekrummels
1 k Klapper
1 k 'Chocolate chips'
1 k gekapte Pecan of enige ander Neute
1 Blik Kondensmelk


Smelt margarien, meng met koekiekrummels en druk vas in 'n bakpan van ± 23cm X 30cm. (27cm X 34cm)
Strooi klapper oor, dan sjokolade en dan laaste neute.
Drizzle kondensmelk oor.
Bak 25 min by 180ºC.
Laat effens afkoel en sny in blokkies voordat dit heeltemal koud is.

Creme De Menthe Brownies

makes one 9 x 13 pan

1/2 cup butter, at room temperature

1 1/2 cups granulated sugar

2 large eggs

2 teaspoons vanilla extract

1 1/4 cups all purpose flour

1/4 teaspoon salt

3 tablespoons cocoa powder (I used Hershey’s Special Dark)

2/3 cups chocolate chips (optional)

mint layer

2 cups powdered sugar

1/2 cup unsalted butter, softened

1/2 teaspoon vanilla extract

1/4 cup creme de menthe

chocolate fudge layer

1 1/2 cups chocolate chips

4 tablespoons unsalted butter

Preheat oven to 350 degrees F.

Butter and flour a 9 x 13 inch cake pan.

In the bowl of an electric mixer, cream butter and sugar until fluffy, about 3 minutes. Add eggs one at a time, then add vanilla. With the mixer on medium speed add in flour, cocoa and salt, mixing until just combined. Fold in chocolate chips.

Spread batter in the pan. Bake for 18-20 minutes, or until toothpick inserted in center comes out almost clean. Let cool completely before adding mint layer. When cool, beat butter and powdered sugar together in the bowl of an electric mixer, making sure to scrape down the sides until combined. Add in creme de menthe and mix until smooth and mixture completely comes together. Spread on brownie layer, then refrigerate until set, about 1-2 hours.

Melt chocolate and butter together (either in a double boiler or in the microwave – I do it in 30 second increments, stirring until smooth), then pour over top of mint layer. Refrigerate until set, another 1-2 hours. These are great right out of the fridge, but I especially love them once they have sat at room temperature and are super fudgey.

Note: these can be made in an 8×8 pan for thicker brownies, but they are super sweet. I love rich desserts and was happy with the 9 x 13 pan.

Ystervarkies (Lamingtons)

Benodighede
500 ml strooisuiker
4 groot eiers
250 ml olie
5 ml vanilla-geursel
750 ml meel, gesif
15 ml bakpoeier
250 ml melk
klapper


Metode
Klop die strooisuiker en eiers in menger tot dit lig en donsig
Voeg die olie en vanilla-geursel by.
Voeg die gesifte meel en bakpoeier alternatiewelik by met die melk.
Gooi die mengsel in n plat vierkantinge of reghoekige koekpan en bak by 180C vir 25 - 30 minute of tot die koek goudbruin is.
Laat afkoel en sny in gewenste grootte blokkies.


Stroop:
500 ml suiker
250 ml kookwater
45 ml kakaopoeier
15 ml botter of margarien
knippie sout

Verhit die suiker, kakao, botter en water tot dit begin borrel.
Gooi knippie sout by
Laat afkoel tot louwarm
Doop die vierkantige stukkies koek in die stroop, maak seker al die kante is goed bedek.
Rol in die klapper.

Homemade Snickers Bars

Makes one 9×13 pan

Bottom chocolate layer

1 1/4 cups milk chocolate chips

1/4 cup peanut butter

Thoroughly grease you baking pan. Melt ingredients together in a saucepan or microwave, then pour into the baking dish and spread until even. Let cool and harden completely.

Nougat layer

1/4 cup unsalted butter

1 cup granulated sugar

1/4 cup evaporated milk

1 1/2 cups marshmallow fluff

1/4 cup peanut butter

1 1/2 cup salted peanuts chopped, roughly chopped

1 tsp vanilla extract

Melt butter in a saucepan over medium heat. Add in sugar and milk, stirring until dissolved and bring to a boil. Let cook for 5 minutes, stirring occasionally. Add in fluff, peanut butter and vanilla, stirring until smooth. Turn off heat and fold in peanuts, then pour over bottom chocolate layer. Let cool completely.

Caramel layer

1 14-ounce bag of caramels

1/4 cup whipping cream

Combine ingredients in a saucepan over low heat. Let melt, stirring occasionally, until smooth – this took about 10 minutes for me. Pour over nougat layer and let cool completely.

Top chocolate layer

1 1/4 cups milk chocolate chips

1/4 cup peanut butter

Melt ingredients together in a saucepan or microwave, then pour over caramel and spread until even. Let cool and harden completely.

Refrigerate for at least one hour before serving, then cut as desired. These can stay at room temperature, but they do get gooey. I like them refrigerated best!

Note: for best results, buy one of the half-sheet aluminium cake pans at the grocery store. That way, you can pop the entire square out and cut from there!

Nutella Brownies

I am about to change your life. I am about to make you the happiest person on the planet. I am about to show you how to make brownies with only three ingredients. And I am going to exploit the inherent fantastical properties of Nutella in doing so.

See, Nutella already has fat, milk, and chocolate in it. Since those are the things you would normally be adding to traditional brownies separately, why not use a product that already has these things - and hazelnuts! See, you knew Nutella was amazing. But maybe you didn't realize its full potential. Until today - the day you met three-ingredient  Nutella brownies.

Go. Make these. Now.

Ingredients:

1 cup (280g) Nutella

2 eggs

10 tbsp (62g) flour

Directions:

Put it in a bowl. Mash it up. Pour into a pan or muffin tin. Top with hazelnuts if you're feeling extra fancy. Bake at 350F (180C) for around 30 minutes (less time for cupcake form, more time if the centres aren't baked through).

That's it. You're done. Eat them. Revel. Be amazed.

You're welcome.

Pink Velvet Cake Balls/truffles

 

 

 

Here's a Cute idea..

 

Pink Velvet Cake Balls/truffles!

 

Just make your favourite vanilla cake, add a few drops AmeriColor Deep Pink food coloring.

 

Mix with your favourite vanilla frosting and roll into balls, chill and dip in milk/dark chocolate and decorate with white choc....

 

So simple and yummy!

Funfetti Gooye Bars

Ingredients

1 yellow cake mix
1 stick (1/2 cup) butter, softened
1 egg
2/3 cup sprinkles, divided
1/2 cup (from a 14 ounce can) sweetened condensed milk
1 cup white chocolate chips

Instructions

Preheat oven to 350 degrees. Line a 9x9" pan with foil and spray liberally with cooking spray.
Add cake mix, butter, and egg to the bowl of an electric mixer fitted with a paddle attachment.
Mix until a thick dough forms.
Add 1/3 cup sprinkles and stir until incorporated.
Press about 2/3 of the dough into the bottom of the prepared pan.
Sprinkle with white chocolate chips and remaining 1/3 cup sprinkles.
Pour sweetened condensed milk over the top. Separate remaining dough into small balls and evenly space over the top of the bars.
Press down to flatten.
Bake bars for about 30 minutes, or until they just begin to brown.
Cool completely before slicing, otherwise the mixture will be too gooey to cut.

Optional: eat straight from pan with a fork.

Milo Balls

INGREDIENTS

1 x 250g packet Marie biscuits, crushed
1 tin sweetened condensed milk
4 tablespoons Milo or 2 tablespoons cocoa powder
1/2 cup coconut
extra coconut for rolling

METHOD

In a large bowl crush biscuits until small or fine. (This works well in a food processor if you have one!)

Add the Milo, coconut and condensed milk and mix until well combined.

Roll teaspoonfuls into balls with your hands and then roll in coconut to coat.

Refrigerate for 30 minutes or until firm.

Store in refrigerator.

Dadelballetjies

Porsies: 2 dosyn

BESTANDDELE

1 koppie klapper + ekstra

4 koppie dadels, ontpit en grof gekap

skil van een lemoen

45 ml lemoensap

2 koppies gepofde rys ( Rice Crispies)

METODE

Meng die klapper, dadels en lemoenskil in ‘n voedselverwerker met net genoeg van die lemoensap om ‘n growwe mengsel te maak.

Roer die gepofde rys by.

Rol klein balletjies van die mengsel en rol in klapper.

Verpak in ‘n lugdigte houer.

Coconut Ice

Ingredients:

900g Selati white sugar

300ml milk

300g desiccated coconut

Few drops of pink food colouring

Popping candy (optional)

Method:

Place the sugar and milk into a heavy based saucepan and stir until the sugar has dissolved completely.

Bring to a boil, cover and boil for 3 minutes.

Uncover and boil for a further 3-5 minutes or until the mixture reaches soft ball stage.

Remove from the heat and add the coconut and stir well.

Quickly pour half the mixture into a greased 22cm lined pan.

Colour the rest of the mixture with pink food colouring and pour over the white layer.

Sprinkle with popping candy, if desired.

Allow to set slightly before cutting into squares with a greased knife.

Allow to set completely.

Almond and Cranberry Nougat

Ingredients:

2 sheets edible rice paper

560g Selati White sugar

80ml water

500g glucose syrup

2 egg whites, at room temperature

1 tsp vanilla essence

200g whole blanched almonds, toasted

100g dried cranberries

Method:

Line a deep rectangular baking tray with non-stick baking paper.

Lay the rice paper in the baking tray, cutting it to fit snuggly into the pan.

Place the sugar and water in a medium saucepan.

Use a wet spoon to spoon the glucose syrup into the pan.

Place the pan over medium-low heat.

Stir with a wooden spoon, brushing down the sides of the pan occasionally with a pastry brush dipped in warm water, until the sugar dissolves (this will take about 10 minutes).

Place a sugar thermometer into the pan and cook the syrup to 140C.

When the sugar syrup reaches 140°C, immediately remove the pan from the heat.

Place the egg whites into the bowl of a mixer and whisk until soft peaks form.

With the beater on medium speed, slowly pour hot syrup into the egg whites in a thin, steady stream.

Don't pour the syrup down side of the bowl or onto the whisk as it may set before being incorporated into egg whites.

Once all the syrup is incorporated, whisk for a further 3 minutes or until the mixture is thick and glossy.

Use a metal spoon to fold the almonds, cranberries and vanilla essence into egg white mixture until well combined.

It is important to work quickly or the nougat will begin to set.

Also make sure the nuts and vanilla essence are at room temperature - if they are cold, the mixture will set too rapidly, making it difficult to transfer to the pan.

Quickly pour the nougat evenly into the lined pan using a spatula to scrape down the side of the bowl.

Use the spatula or the back of a spoon dipped in hot water to spread the nougat evenly into the pan and smooth the surface.

Place the remaining rice paper over the top of the nougat and press down gently.

Set aside in a cool, dry place until set (2 – 4 hours).

Lift the nougat from the pan and place on a cutting board.

Use a serrated knife in a sawing motion to cut the nougat into pieces.

Store nougat in a clean, dry airtight container, separating layers with non-stick baking paper.

No Cook Fudge

30 portions

For this recipe you can use Stork Packet or Stork Tub but we would not recommend Stork Baking Liquid.

Ingredients

175g Stork Margarine

Half a 405g can sweetened condensed milk

800g icing sugar, sieved

55g dried cherries

55g dried blueberries

55g walnuts, chopped

Icing sugar, to dust

Method

Put the Stork and condensed milk into a large mixing bowl and mix until smooth.

Gradually work in the icing sugar, cherries, blueberries, and walnuts, then knead slightly.

Dust a surface with icing sugar, turn the mixture out onto it, and roll to around ½ inch thick.

Cut into whatever shapes take your fancy, and leave to harden overnight.

Swedish Truffels

Sjokolade-mueslistokkies

Sjokolade-mueslistokkies

 

Gooi jou gunsteling-muesli hierin en gee die koekies 'n gesonde knarserigheid

Ongeveer 20 blokkies

 

Bestandele

 

• 600 g melksjokolade

• 300 g (625 ml) muesli

• stokkies om in die sjokoladeblokkies te druk

• klein papierbakkies (soos vir muffins, net kleiner)

 

Instruksies

 

Kry ’n glasbak of ’n metaalbak wat oor ’n kastrol pas.

Maak die kastrol vol water, maar nie té vol nie. As jy die bak bo-op die kastrol sit, moet die water nie aan die bak raak nie.

Haal eers weer die bak af en laat die water in die kastrol kook.

Breek solank die sjokolade in blokkies en gooi dit in die bak wat oor die kastrol pas.

Sit die bak oor die kastrol wanneer die water kook en laat staan so. Skakel die plaat af. Die sjokolade sal nou smelt. Jy kan so elke nou en dan ’n roer gee.

Wanneer die sjokolade gesmelt het, gooi die muesli by en meng goed.

Gebruik silikoonysbakkies en maak hulle vol met die sjokolademengsel.

Laat dit eers ’n bietjie staan voor jy ’n stokkie in elkeen indruk. Jy kan die sjokolade in die yskas laat hard word, maar dis beter om dit net op ’n koel plek te laat staan tot dit hard is. (Die sjokolade kan lelik wit word as jy dit in die yskas sit.)

Haal die blokkies uit en sit elkeen in ’n klein papierbakkie.

CHOCOLATE DIPPED MARSHMALLOWS

Ingredients

 

• 12-14 ounces, (440g) weight chocolate or candy melts

• 24 marshmallows

• preferred toppings (sprinkles, chopped nuts, chopped mints, melted chocolate for drizzling)

 

 

Instructions

 

Melt the chocolate/candy melts according to package direction

Using a skewer, dip each marshmallow in the chocolate and turn upright, then slide a fork under the marshmallow with the skewer fitting in between the fork tines, and gently pull the skewer out. Using the skewer carefully push the marshmallow from the bottom off of the fork onto wax paper surface.

Before chocolate hardens, sprinkle with favourite toppings.

 

 

Serving size: Makes 24

 

Coconut Balls

Coconut Balls are a classic holiday candy, beloved by all ages.

These are so delicious, but very rich.

I halved the recipe and still had more than enough.

Enjoy!

 

 

Ingredients

 

14 ounces (440g) sweetened condensed milk

1 stick (½ cup)butter

14 ounces (440g) coconut

2 cups chopped nuts

2 lbs (1kg) powdered sugar

Ghirardelli Chocolate Candy Making Block (or your choice) (I only melt half at a time)

 

 

Instructions

 

Mix all ingredients except chocolate, chill and roll into balls.

Let stand 1 hour in refrigerator.

Dip each candy into melted chocolate.

No-Bake Chocolate Peanut Butter Coconut Bites

Ingredients

 

1 cup peanut butter

1/2 cup honey

1/2 cup unrefined coconut oil (unrefined is important here for the coconut flavor)

2 cups rolled oats (not instant oats)

1 cup coconut

1/2 cup chopped pecans

1 1/4 cups dark or semi-sweet chocolate chips

1 teaspoon vanilla extract

Optional: toasted coconut for topping

 

Instructions

Melt the peanut butter, honey and coconut oil in a medium size saucepan over medium-low heat. Stir frequently as the mixture melts.

When it has melted, remove from the heat and stir in the remaining ingredients.

Stir until the chocolate has melted and the ingredients are well combined.

Pour into an 8x8 pan (9x13 is fine well).

Refrigerate until the chocolate hardens, at least 3-4 hours. Slice into 1"-2" square pieces.

Store in the refrigerator.

Coconut Ice - No Cook

No cook, quick to make and super addictive!

Only 5 ingredients...

Ingredients:

 

350g Desiccated coconut (3.5 cups)

405g Sweetened condensed milk (1 cup)

350g Sieved icing sugar/confectioners’ sugar (3 cups)

1/2 Teaspoon of vanilla extract

2 Drops of red food colouring

Method:

 

You will need a 24cm (9 1/2 inches) cake tin that is about 4cm (1 1/2 inches) deep. Line this tin with baking paper and grease it with a little butter.

Into a mixing bowl, add the coconut, condensed milk, vanilla extract and icing sugar and stir really well until all ingredients are combined.

Then take out half of the mixture and lay out flat and evenly in the tin

With the other half add the drops of food colouring and mix in - add more if you want the colour to be stronger. Then layer this over the white layer in the tin.

Refrigerate for a minimum of 2 hours, it's better if you can make this the evening before and let it set overnight. Once set, cut into bite sized squares and enjoy!

Rocky Road Chocolate Drops

Makes 12

The perfect lunchbox treat!

Ingredients:

500g milk chocolate, finely chopped

1 cup mini Marie biscuits

1 cup mini marshmallows

1 cup salted peanuts

Method:

 

Line a 12 muffin pan with paper muffin cups.

In a Bain Marie, melt the chocolate gently.

Stir the biscuits, marshmallows and peanuts into the chocolate, making sure that everything is evenly distributed.

Drop spoonfuls of the mixture into the muffin cups and allow to cool completely in the fridge for the chocolate to set.

 

 

Tip: Substitute the milk chocolate for dark chocolate or white chocolate for some variety.

Peppermint Dreams

 

Makes ±30

 

Ingredients:

 

390 g (750 ml) Icing Sugar

150 ml condensed milk

a few drops peppermint essence

green food colouring

100 g dark cooking chocolate, melted

 

Method:

 

Sieve the icing sugar into a bowl.

Add enough of the condensed milk to mix until smooth and fairly firm.

Add the peppermint essence and work evenly through the mixture.

Colour the mixture pale green with a few drops green food colouring.

Roll mixtures into small balls.

Place on a baking tray and press down with a fork.

Allow to set.

Dip each peppermint cream half way into the melted chocolate and allow again to set