Easy Chocolate Dessert by Errens Kitchen
Ingredients
For the base:
12 Oreo cookies (crushed)
6 tbls melted butter
For the ganache:
12 Oz Semi Sweet Chocolate
12 Oz Heavy Cream
Method
Base
1. Blend the Oreo cookies in a food processor until crumbs are formed.
2. Add melted butter and mix until combined.
3. Prepare 20cm Food Ring on Baking Tray. (can also be made using 12x mini cheesecake pans)
4. Pour the mixture into the food ring.
5. Press the crumbs into the bottom of the pan to make an even base and set aside.
Ganache
1. In a small saucepan, heat the cream just until hot.
2. Place the chocolate into a medium mixing bowl.
3. Pour the heated cream over the chocolate and whisk until smoothed.
4. Pour the chocolate cream evenly over the cookie base.
5. Cover with plastic and place in the fridge until they are set.
Decorate
1. While you are waiting for your dessert to set, melt some chocolate of your choice, dark, milk or white and create some chocolates to place on top. Pick your chocolate mould here.
Serves 12
Recipe by Errens Kitchen
Rosemary Parmasan Biscuits
Ingredients
100g butter
100g parmasan cheese
1 tbls rosemary leaves
3/4 cup plain flour
salt
pepper
Method
1. Combine butter, parmasan, rosemary, flour and a pinch of salt and pepper in a food processor.
2. Process until mixture forms a dough.
3. Turn dough out on to a lightly floured surface.
4. Knead and press the dough into a 15cm disc.
5. Wrap in cling wrap and refrigerate for 1 hour.
6. Preheat oven to 180C.
7. Line baking trays with baking paper.
8. Roll out dough between 2 sheets of baking paper until 0.5mm thick.
9. Cut the dough using cookie cutters of your choice. We have used Australian Animals.
10. Bake biscuits for 6-8 minutes or until light golden in colour.
11. Stand for 5 minutes on trays and then transfer to a wire rack to cool.
This recipe has been sourced from taste.com.
We really look this recipe because although it is simple it is also very versatile. You can mix this recipe up and add flavours of your choosing including Thyme, sun-dried tomato, oregano etc.
Swiss Mailänderli biscuits
Ingredients:
250g butter
3 eggs
250g sugar
1 pinch of salt
1 lemon - grated zest
500g plain flour
1 egg yolk
1 tbls milk for brushing
Method:
1. Beat butter and sugar together until creamy.
2. Add salt and egg gradually while still beating.
3. Add lemon zest
4. Add sifted flour
5. Knead all together to form a dough.
6. Wrap dough in cling wrap and refrigerate for 2 hours.
7. Preheat oven to 200C.
8. Roll out dough on lightly floured surface.
9. Cut the dough with a cookie cutter of your choice.
10. Place cookies on a baking sheet and put back in the fridge to set again.
11. Beat remaining egg yolk and milk.
12. Brush cookies with egg mix.
13. Sprinkle course granulated sugar on top (optional).
14. Bake for 10 minutes or until golden brown.
Halloween Party Cookies by Taste of Home
Ingredients
1/2 Cup Butter Softened
3/4 Cup Sugar
1 Egg, Room Temperature
1 Tsp Vanilla Extract
1 1/2 Cups Flour
1 Tsp Baking Powder
1/2 Tsp Salt
Frosting
3 3/4 Cups Confectioners' Sugar
1/4 Cup Copha
4-6 Tbls Water
Yellow, Orange, Green and Black Colour Mill food colouring
Method
1. In a large bowl, beat butter and sugar until light and blended. Add egg and vanilla and beat well.
2. In another bowl, whisk flour, baking powder and salt. Gradually beat into a creamed mixture.
3. Separate dough into 2 portions. Shape each into a disk, wrap with glad wrap and refrigerate for 1 hour or until firm enough to roll.
4. Preheat oven to 350 degrees.
5. Line a baking tray with baking paper.
6. On a lightly floured surface, roll each portion of dough to approx. 60mm thick.
7. Cut with your choice of Halloween shaped cookie cutters.
8. Place cookies approx 5cm apart on the tray.
9. Bake for 8-10 minutes or until edges are lightly browned.
10. Remove from oven and place on wire racks to cool completely.
Frosting
1. While cookies are cooling, beat confectioners' sugar, copha and enough water to reach spreading consistency.
2. Tint frosting with chosen Colour Mill food colouring and decorate cookies as desired.
3. Allow to stand until set.
Recipe from tasteofhome.com
Gingerbread House by All Recipes Australia
Ingredients
Preparation: 1 hour
Cook: 30 minutes
Extra Time: 2 hours
Gingerbread
3 1/2 cups self raising flour
1 cup plain flour
2 tablespoons ground ginger
1 teaspoon ground cinnamon
1 teaspoon whole cloves
1 cup firmly packed brown sugar
185g chopped butter
1/2 cup golden syrup
2 eggs, lightly beaten
1/4 cup pure icing sugar
Royal Icing
2 egg whites, lightly beaten
3 cups pure icing sugar
Vanillin Sugar, for dusting
Lollies or small toys for inside of house
30cm round or square cake board
Gingerbread House Cookie Cutters
Cake pins
Method
Gingerbread
1. Preheat oven 180 degrees C.
2. Combine flours, ginger, cinnamon, cloves, sugar and butter in a food processor. Process until mixture resembles breadcrumbs.
3. Whisk golden syrup and eggs together in a jug. With the motor running, add egg mixture and process until dough just comes together.
4. Turn onto a lightly floured surface. Knead gently until smooth. Cut dough in half and wrap in plastic wrap.
5. Meanwhile, prepare gingerbread house cookie cutters and line baking trays with baking paper.
6. Roll dough, 1 portion at a time, between 2 sheets of baking paper until 5mm thick. Remove top layer of baking paper. Using the Gingerbread House Cookie Cutters, cut the shapes from the dough.
7. Re-knead and re-roll dough as needed to cut shapes from dough.
8. Place gingerbread in single layers on trays. Bake 2 trays at a time for approx. 15 minutes or until firm.
9. Cool on trays.
Royal Icing
1. Using an electric mixer, beat egg whites until soft peaks form. Gradually add icing sugar, beating constantly until thick.
2. Using a knife, spread icing to join wall edges together. Start with a front and side wall, placing pins into adjoining wall edges to support joins until icing dries.
3. You should have an empty house without a roof. Fill inside of house with lollies or small toys if house feels strong and dry enough.
4. Use icing to attach roof to walls, using pins into adjoining walls to support until icing dries completely. Remove pins only when house is solid and dried.
5. Spoon 1/2 cup of remaining icing into a piping bag. Pipe windows and doors on house and frost on roof edges. Allow to dry.
6. Dust roof with Vanillin sugar.
TIPS
This cute gingerbread house will last up to 1 week. Best made a couple of days before Christmas and when children are around so they can crack it open to find all the goodies inside. Also a great gift idea.
Sticky Toffee Apple Bread and Butter Pudding by Taste.com
Preparation Time: 45 minutes
Cooking Time: 25 minutes
Serves: 4
Ingredients
7-8 slices fruit brioche
60g butter, room temperature
900g tub double thick vanilla custard
125ml milk
1 tbs caster sugar
1 medium green apple, thinly sliced
Icing sugar, to dust
160ml caramel sauce
Thickened cream, to serve
Method
-
Preheat the oven to 180C/160C fan forced. Lightly grease a 20 x 30cm baking dish. Lightly spread the slices of brioche with butter. Cut each slice into 4 triangles. Arrange half the bread in the prepared dish.
-
Combine the custard and milk in a bowl and pour over and around the bread. Top with the remaining bread. Sprinkle with sugar.
-
Arrange the apple over the top of the pudding. To add a bit more creative flare to your pudding, once the apples are sliced, try using one of our snowflake cookie cutters to give the apple some shape. Bake for 40-45 minutes or until the top is golden and the custard has set. Set aside to cool for 10 minutes before serving.
-
Dust the pudding with icing sugar and drizzle with caramel sauce. Serve with cream on the side.
Shortbread Easter Egg Cookies by Kidspot
- 125g unsalted butter
- 1 cup caster sugar
- 1 egg
- 1 tsp vanilla extract
- 2 cup plain flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 tbs caster sugar
Icing
- 2 egg whites
- 1 tsp lemon juice
- 500g icing sugar
- LorAnn Food colouring
- Sugar decorations
Method
- In a food processor, add the butter and sugar and process until combined.
- Add the egg and vanilla and process until combined.
- In a separate bowl, sift the flour, baking powder and salt and stir to combine.
- Add the flour mix to the food processor gradually until it is all mixed and a dough ball forms.
- Shape this into a disk and refrigerate for 1 hour.
- Preheat the oven to 160°C. Cover a baking sheet with baking paper and set aside.
- Roll out the disk on a flour dusted suface using a rolling pin and roll it to a 5mm thickness. Dip your cutter into some flour and cut your shapes out, placing them on the tray. Sprinkle with caster sugar.
- Bake for 25-30 minutes until slightly golden. Leave to cool for 5 minutes on the tray and cool and then transfer to a wire rack to finish cooling.
- Using a hand mixer, mix the egg whites until frothy, add the lemon juice and gradually add the sifted icing sugar until fully combined.
- Pour icing mixture into four bowls and colour each one with a touch of food colouring. Using a knife, spread half the icing over the biscuits. Pour the remaining icing into ziplock bags to use as piping bags and snip the tip off and decorate the iced biscuits. Add sugared decorations.
