Chocolate Dipped Apples

These tasty chocolate dipped apples are very commonly found around the shops in autumn, but they’re incredibly easy to make yourself and they’re great fun to do with the kids! This apple recipe calls for sugar coated chocolates and roasted peanuts, but feel free to cover the apples in any of your favourite sweets.

Ingredients List:
12 dessert apples
12 wooden skewers
1kg plain chocolate
75g roasted peanuts
75g sugar coated chocolate drops

Directions:
1) Wash and dry the apples and then impale them on the skewers.

2) Finely chop the peanuts and place them into a bowl.

3) Place the chocolate drops into a separate bowl.

4) Melt the chocolate either in a microwave or in a double boiler over a low heat until fully melted.

5) Dip the apples into the melted chocolate, making sure to fully cover the apple, before dipping into chocolate drops and the peanuts.

6) Place the apples apple side down onto some greaseproof paper to set.

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Published in: on July 14, 2011 at 8:43 am  Comments (8)  
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Raspberry Vanilla Trifle

This trifle is topped with macaroons to make it extra special. It also calls for sherry, but you can omit it if you’re serving this trifle to children.

Ingredients List:
250g raspberries
250ml double cream
250ml custard (packet, or make your own)
50g icing sugar
12 sponge fingers (packet, or make your own)
2 tbsp. sherry
8 macaroons
1 tsp. vanilla extract

Directions:
1. Mix the raspberries with the icing sugar and 1 tbsp. of the sherry. Set them to one side.

2. Place the sponge fingers at the bottom of a serving dish and sprinkle them with the remaining sherry.

3. Place the raspberries over the sponge fingers.

4. Whisk the cream until stiff peaks form. Mix the vanilla into the custard and then fold the cream and custard together until marbled.

5. Spread the custard cream mixture over the raspberries and arrange the macaroons over the top of the trifle.

6. Place the trifle into the fridge for around an hour before serving.

Source: Trifle Recipes.

Published in: on March 28, 2011 at 2:35 pm  Leave a Comment  
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Pumpkin Bread Pudding

This bread pud is a wintery treat that’s prefect for using up any pumpkin leftovers. You could also use carrots in place of the pumpkin for a twist on carrot cake.

Ingredients List:
350ml full fat milk
120g white bread, torn into pieces
60g dark chocolate, chopped into small pieces
2 tbsp. brown sugar
130g caster sugar
185g pumpkin, pureed
1 egg + 3 egg yolks
Dash of vanilla extract
Pinch of salt
1 tsp. ground allspice

Directions:
1) Preheat the oven to 180C and grease a small baking dish.

2) Whisk together the eggs until smooth and fluffy, then gradually whisk in the milk along with the caster sugar, vanilla extract, salt, ground allspice and pumpkin. Whisk until completely smooth.

3) Pour the mixture over the bread and allow it to sit for five minutes. Put the mixture into the baking dish and then sprinkle the chocolate and brown sugar over the top.

4) Cook the pudding for 40 minutes, until golden brown and fluffy and serve with runny cream.

Source: Bread Pudding Recipes.

Published in: on March 17, 2011 at 1:14 pm  Comments (1)  
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Southern Baked Rice Pudding

An old-fashioned American standby dessert, Southern rice pudding is baked with lots of sugar, butter, and spice. Almost as good as Grandma’s secret recipe.

Ingredient List:
4 eggs, lightly beaten
4 cups whole milk
¾ cup packed light brown sugar
2 tablespoons butter
2 cups cooked white rice
½ cup raisins
2 cinnamon sticks

Preparation Method:
1) Preheat oven to 300°F. Lightly grease a casserole dish.

2) Combine all ingredients in a large bowl; mix well until evenly combined. Pour into prepared dish, spreading mixture evenly.

3) Bake uncovered 30 minutes; remove from oven and stir well. Bake an additional 30 to 45 minutes, until pudding is thick and almost set.

4) Serve warm or chilled.

Source: Rice Pudding Recipes.

Published in: on February 22, 2011 at 11:14 am  Comments (5)  
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Light Tiramisu

List of needed ingredients:

3 tbsp of strongly brewed cold espresso coffee
1 tsp of vanilla extract
1 tbsp of brandy or rum
1/3 cup of vanilla sugar
2 egg whites
8 ounces of softened reduced-fat cream cheese
½ cup of plain yogurt
18 ladyfingers
2 ounces of grated dark chocolate

Preparation instructions:

You will want to mix together the coffee, vanilla, and brandy or rum in a bowl. Take out a second bowl and beat the sugar and cream cheese. Take out a third bowl and whisk the yogurt until it holds its shape and then fold it into the cream cheese mixture. Use a clean bowl and whisk the egg whites until it forms soft peaks. Now you will fold the egg whites into the cream cheese and yogurt mixtures. Now break half of the ladyfingers into small pieces and put them into the bottom of 6 glasses. Drizzle half of your coffee mixture onto the ladyfingers that are in the glasses. Spoon half of the cream mixture on and then sprinkle half of the grated chocolate onto the top. Once you have completed all of these steps, then you are going to repeat the process over again and finish by sprinkling on the remaining grated chocolate. The final step will be for you to put the dish into the refrigerator to chill for about 24 hours. Once it is chilled, it will be ready for you to serve. This is a great tasting dessert that doesn’t taste like it would be low in calories. You will feel as if you are eating a regular dessert even though this recipe is actually a low calorie dessert.

Source: Tiramisu Recipe.

Published in: on January 1, 2010 at 12:43 pm  Comments (1)  
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Granola Crunch Trifle

f you are looking for a dessert that will offer you and your guests a great look, and an even better taste that will leave them wanting more. Then you want to make the Granola crunch Trifle. This wonderful dessert will leave your family asking for it night after night. It’s not often that you can find a dessert which tastes great and provides you with a healthy balance of ingredients. However, this is exactly what the Granola Crunch Trifle will do. This is the perfect recipe to make with your kids. They will have a lot of fun with you helping you to put the ingredients in and getting this wonderful dessert prepared. It’ easy to make and you can do it in a very little amount of time.

List of ingredients:

2 cups of Granola
2 cups of blueberries
2 cups of strawberries
2 bananas
1 white cake, crumbled
1 package of vanilla pudding
1 container of thawed frozen whipped cream

Preparation directions:

Prepare your pudding according to the instructions on the package and set it aside. Pull out your glass trifle dish and crumble half of the white cake in to the bottom of it. Slice your bananas and strawberries in to small slices. Line half of the vanilla pudding on top of the crumbled cake. Put in half of your bananas, strawberries, and blueberries directly on top of the vanilla pudding. Now, sprinkle half of the Granola on the top. Repeat the above process. Once you are done then you will put your desired amount of the whipping cream on the very top. Place your Granola Crunch Trifle in to the fridge to chill for a few hours. Once you take your trifle out of the fridge, it will be ready to go. You won’t believe how great it will taste. The Granola will become a tasty and easy to chew texture which further adds to the delicious taste of this trifle.

More like this: Trifle Recipe.

Published in: on December 5, 2009 at 8:59 am  Leave a Comment  
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Rhubarb Crisp Dessert

List of dessert ingredients:

1 cup of flour.
3/4 cup of rolled oats.
1 cup of brown sugar.
1/2 cup of melted butter.
1 teaspoon of cinnamon.
4 cups of rhubarb, diced.
1 cup of granulated sugar.
2 tablespoons of cornstarch.
1 cup of water.
Whipped cream or vanilla ice cream, to serve with.

Method:

Mix together the flour, oats, brown sugar, melted butter and cinnamon, until crumbly.

Press half of crumbs in a greased 9-inch layer pan.

Cover with diced rhubarb.

In a small sauce pan, combine the sugar, cornstarch and water. Cook, stirring, until thick and clear.

Pour the mixture in the saucepan over the rhubarb.

Top with the remaining crumbs.

Bake at 350F for about 60 minutes.

Cut into squares and serve warm, with whipped cream or ice cream.

Source: Rhubarb Recipes.

Published in: on October 29, 2009 at 12:37 pm  Leave a Comment  
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Nutty Mincemeat Muffins

Mmmmmm mincemeat muffiny goodness.

List of ingredients:

1 1/2 cups of all-purpose flour.
1/3 cup of sugar.
2 teaspoons of baking powder.
1/2 teaspoon of salt.
1/4 cup of butter, soft.
2 large eggs, beaten.
3/4 cup of mincemeat.
1/2 cup of apple juice.
1/4 cup of walnuts, chopped.

Method:

Preheat your oven to 375F.

Sift the flour, sugar, baking powder and salt together into a bowl.

Form a well in the centre.

In another bowl, cream the butter, add the eggs, mincemeat and apple juice and beat thoroughly; add this to dry mixture, stirring just enough to moisten.

Gently stir in the chopped walnuts.

Spoon the batter into greased muffin pans, filling about two-thirds full.

Bake for about 18 minutes.

More like this: Mincemeat Recipes.

Published in: on October 18, 2009 at 8:25 pm  Leave a Comment  
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Plum and Peach Dumplings

List of ingredients:

3 peaches.
4 plums, halved and pitted.
1/2 cup of water.
Grated rind of one lemon.
Dumpling batter.

Method:

Peel the peaches and slice into a covered saucepan.

Add the plums, sugar, water, and grated lemon rind, then bring to a boil.

Drop the dumpling batter by teaspoonfuls onto boiling fruit.

Cover and boil gently for 25 minutes. Do not remove cover during cooking.

Serve immediately.

More like this: Dumpling Recipes.

Published in: on July 24, 2009 at 11:10 am  Leave a Comment  
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Blueberry Tart

List of ingredients:

CRUST
1 1/4 cups of all-purpose flour.
1/4 cup of sugar.
1/4 teaspoon of salt.
1/2 cup of unsalted butter, cut up.
1 large egg yolk.

FILLING
1 envelope of unflavored gelatin.
3 tablespoons of water.
1 tablespoon of lemon juice.
1/2 cup of sugar.
1/4 teaspoon of cinnamon.
Pinch of salt.
8 cups of picked-over blueberries.
1 tablespoon of vanilla.

ACCOMPANIMENT
Whipped cream.

Method:

Preheat your oven to 400F.

CRUST

In a food processor, blend together the flour, sugar, salt and butter until the mixture resembles meal. Add the egg yolk and pulse until the dough begins to come together but is still crumbly.

Press dough evenly onto bottom and up side of an 11-inch tart pan with a removable fluted rim.

Using a fork, prick the bottom of crust all over and refrigerate for 30 minutes.

Bake the crust in middle of your oven for 20-25 minutes or until golden. Allow to cool in pan on a rack.

FILLING

In a small bowl, sprinkle the gelatin over the water to soften.

In a saucepan, combine the lemon juice, sugar, cinnamon, a pinch salt and 3 cups of blueberries. Simmer, stirring occasionally, for 10 minutes.

Remove pan from heat and stir in the gelatin mixture and vanilla.

Transfer the blueberry mixture to a metal bowl set in a bowl of ice and cold water and stir until thickened to the consistency of raw egg white but not set, about 15 minutes.

Fold in the remaining 5 cups of blueberries and pour the filling into the crust, spreading evenly.

Refrigerate the tart, covered loosely, for at least 4 hours, or until set, and up to 24 hours.

Serve the tart accompanied with whipped cream.

Source: Tart Recipes.

Published in: on June 23, 2009 at 5:25 pm  Leave a Comment  
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