Recipe for brownies:
- Ingredients:
- -3/4 cup HERSHEY'S ® Cocoa 175 mL
- -1/2 tsp baking soda 2 mL
- -2/3 cup butter or margarine (melted and divided) 150 mL
- -1/2 cup boiling water 125 mL
- -2 cups sugar 500 mL
- -2 eggs 2
- -1 1/3 cups all-purpose flour 325 mL
- -1 tsp vanilla extract 5 mL
- -1/4 tsp salt 1 mL
- -1 cup CHIPITS® Dark Chocolate CHIPS 250 mL
Method:
- Heat oven to 350° F (180° C). Grease 13x9x2-inch (33 x 23 x 5 cm) baking pan.
- Stir together cocoa and baking soda in large bowl; stir in 1/3 cup (75 mL) butter. Add boiling water; stir until mixture thickens. Stir in sugar, eggs and remaining 1/3 cup (75 mL) butter; stir until smooth. Add flour, vanilla and salt; blend completely. Stir in chocolate chips. Pour into prepared pan.
- Bake 35 to 40 minutes or until brownies begin to pull away from sides of pan. Cool completely in pan on wire rack. Frost if desired. Cut into squares. Makes about 36 brownies.
Ingredients: for Doughnuts
3 (1/4 ounce / 7g) packages yeast (3/4 oz / 21g total) - I used "Rapid Rise" but traditional is fine too - it just affects the rising times
1/2 cup (120ml) water (105-115F / 40-46C)
2 1/4 cups (530ml) milk, scalded, then cooled
3/4 cup (169g) sugar
1 1/2 teaspoons salt
3 eggs
1/2 cup (113g) shortening
7 1/2 cups (940g) all-purpose flour
canola oil for frying
Ingredients: for Glaze
1/2 cup (113g) butter
3 cups (375g) powdered sugar
2 1/4 teaspoons vanilla
6 -9 tablespoons (90-135ml) evaporated milk (can substitute regular milk or water for milder flavor)
Method:
1. Proof your yeast by adding it to the warm water. Mix it up and let it rest.
2. Scald the milk in your microwave or on top of your stove, and let cool. If you don't scald it first to kill the enzyme, your donuts won't rise.
3. Combine yeast, milk, sugar, salt, eggs, shortening and 3 cups (375g) flour.
4. Beat on low for 30 seconds, scraping bowl constantly.
5. Beat on medium speed for 2 minutes, scraping bowl occasionally.
6. Carefully stir in remaining flour until smooth.
7. Cover and let rise until double, 30-60 minutes, depending on the yeast you used.8. After the dough has risen, turn dough onto floured surface; roll around lightly to coat with flour.
9. Gently roll dough 1/2-inch thick with floured rolling pin.
10. Cut with floured doughnut cutter. Separate donuts and holes, as they take different frying times.
11. Cover and let rise until double, 30-40 minutes.
to make the glaze:
12. Melt the butter and stir in powdered sugar and vanilla until smooth.
13. Add milk (or water) until desired consistency is reached.
*** to make chocolate glaze, melt 6 ounces of chocolate along with the butter!***
14. Heat your oil to 350 F (180 C). A thermometer makes this part fool-proof, and you can monitor the heat to make sure it stays in this prime frying range.
(Even after you take the doughnut out of the oil, the remaining oil on it is hot enough to continue cooking it!)
15. Carefully place the donuts in the oil. Cook on each side for about one minute. Use chopsticks to flip the donuts and remove them from the oil.
16. Place donuts on a rack or paper bags or paper towels to drain.
17. Finally dip your doughnuts in the glaze and enjoy!
3 (1/4 ounce / 7g) packages yeast (3/4 oz / 21g total) - I used "Rapid Rise" but traditional is fine too - it just affects the rising times
1/2 cup (120ml) water (105-115F / 40-46C)
2 1/4 cups (530ml) milk, scalded, then cooled
3/4 cup (169g) sugar
1 1/2 teaspoons salt
3 eggs
1/2 cup (113g) shortening
7 1/2 cups (940g) all-purpose flour
canola oil for frying
Ingredients: for Glaze
1/2 cup (113g) butter
3 cups (375g) powdered sugar
2 1/4 teaspoons vanilla
6 -9 tablespoons (90-135ml) evaporated milk (can substitute regular milk or water for milder flavor)
Method:
1. Proof your yeast by adding it to the warm water. Mix it up and let it rest.
2. Scald the milk in your microwave or on top of your stove, and let cool. If you don't scald it first to kill the enzyme, your donuts won't rise.
3. Combine yeast, milk, sugar, salt, eggs, shortening and 3 cups (375g) flour.
4. Beat on low for 30 seconds, scraping bowl constantly.
5. Beat on medium speed for 2 minutes, scraping bowl occasionally.
6. Carefully stir in remaining flour until smooth.
7. Cover and let rise until double, 30-60 minutes, depending on the yeast you used.8. After the dough has risen, turn dough onto floured surface; roll around lightly to coat with flour.
9. Gently roll dough 1/2-inch thick with floured rolling pin.
10. Cut with floured doughnut cutter. Separate donuts and holes, as they take different frying times.
11. Cover and let rise until double, 30-40 minutes.
to make the glaze:
12. Melt the butter and stir in powdered sugar and vanilla until smooth.
13. Add milk (or water) until desired consistency is reached.
*** to make chocolate glaze, melt 6 ounces of chocolate along with the butter!***
14. Heat your oil to 350 F (180 C). A thermometer makes this part fool-proof, and you can monitor the heat to make sure it stays in this prime frying range.
(Even after you take the doughnut out of the oil, the remaining oil on it is hot enough to continue cooking it!)
15. Carefully place the donuts in the oil. Cook on each side for about one minute. Use chopsticks to flip the donuts and remove them from the oil.
16. Place donuts on a rack or paper bags or paper towels to drain.
17. Finally dip your doughnuts in the glaze and enjoy!
Recipe for chocolate crepes:
- Ingredients:
- 250g of sifted flour
- 1/2 litre of milk
- 3 eggs
- 6 tablespoons of bitter dark cocoa
- 1 tablespoon cooking oil
- 1 tablespoon rum or Grand Marnier (optional)
- 3 tablespoons icing sugar (confectioners sugar)
- Pinch of salt
1 Sift the cocoa. Add it to the flour in the mixing bowl.2 Break the eggs into the center of the flour and cocoa. Add the salt and oil as well
3 mix every thing well4 Gradually draw the flour into the liquid mix from the edges of the bowl. As you're doing this, add the milk bit by bit.
5 Add the rest of the milk once the mixture is smooth and not gritty. Stir continuously until the mixture has a smooth consistency
6 Cook the crepes in a crepe pan or using a special crepe plate.
7 Serve. The crepes go well with such toppings as chestnut cream, Nutella, jam, orange syrup, shredded coconut or melted chocolate and banana slices.
8 Done!
3 mix every thing well4 Gradually draw the flour into the liquid mix from the edges of the bowl. As you're doing this, add the milk bit by bit.
5 Add the rest of the milk once the mixture is smooth and not gritty. Stir continuously until the mixture has a smooth consistency
6 Cook the crepes in a crepe pan or using a special crepe plate.
7 Serve. The crepes go well with such toppings as chestnut cream, Nutella, jam, orange syrup, shredded coconut or melted chocolate and banana slices.
8 Done!
Recipe for jolly rancher lollipops
Ingredients
- Jolly Ranchers or other hard candy
- Lollipop sticks Equipment
- Cookie Sheet
- Foil
- Parchment Paper
- Preheat oven to 275 degrees
- Unwrap Jolly Ranchers
- Line a cookie sheet with foil and add parchment paper on top, spray lightly with non-stick cooking spray
- Lay candy on cookie sheet so that it is touching
- Bake for about 7-8 minutes, keeping a close eye on them, remove from oven when they are melting together but be careful not to leave them too long
- Immediately add the lollipop stick, turning it once to coat
- Let them set at room temperature about 5 minutes to harden
Recipe for Nutella Popsicle's
Ingredients:
Step 1: Gather all ingredients and popsicle moulds.
Step 2: Place the milk and Nutella in a blender and blend until thoroughly combined.
Step 3: Pour into a popsicle moulds.
Step 4: Freeze and serve
- 1 cup full cream milk
- 1/3 cup Nutella
Step 1: Gather all ingredients and popsicle moulds.
Step 2: Place the milk and Nutella in a blender and blend until thoroughly combined.
Step 3: Pour into a popsicle moulds.
Step 4: Freeze and serve
Recipe for caramel apples:
Ingredients:
6 - 8 small apples, unwaxed, cold
1 cup heavy cream
1/2 teaspoon sea salt
1 cup honey
Special equipment: candy thermometer, and lollipop sticks
Method:
1. Line a baking sheet with parchment paper.
2. Push a lollipop or popsicle stick deep into each apple - in through the stem.
Fill a large bowl 1/2 full with ice water and set aside.
3. In a medium, thick-bottomed saucepan heat the cream and salt until tiny bubbles start forming where the milk touches the pan - just before a simmer.
4. Stir in the honey. Bring the mixture to a boil. Now reduce the heat to an active simmer and cook, stirring constantly with a wooden spoon, for about 15-20 minutes minutes or until the mixture reaches about 255-260 F degrees.
5. To stop the caramel from cooking, very, very carefully set the bottom of the saucepan in the bowl of cold water you prepared earlier - taking special care not to get any of the water in the caramel mixture.
6. Stir until caramel begins to thicken up - you want the caramel to be thin enough that it will easily coat your apples, but not so thin that it will run right off. If the caramel thickens too much simply put the pot back over the burner for 10 seconds or so to heat it up a bit.
7. I tilt my sauce pan so all the caramel forms a pool on one side, and use my other hand to dunk and twirl each apple until it is thoroughly coated with caramel.
8. Place each apple on the parchment lined baking sheets and allow the caramel to cool and set.
6 - 8 small apples, unwaxed, cold
1 cup heavy cream
1/2 teaspoon sea salt
1 cup honey
Special equipment: candy thermometer, and lollipop sticks
Method:
1. Line a baking sheet with parchment paper.
2. Push a lollipop or popsicle stick deep into each apple - in through the stem.
Fill a large bowl 1/2 full with ice water and set aside.
3. In a medium, thick-bottomed saucepan heat the cream and salt until tiny bubbles start forming where the milk touches the pan - just before a simmer.
4. Stir in the honey. Bring the mixture to a boil. Now reduce the heat to an active simmer and cook, stirring constantly with a wooden spoon, for about 15-20 minutes minutes or until the mixture reaches about 255-260 F degrees.
5. To stop the caramel from cooking, very, very carefully set the bottom of the saucepan in the bowl of cold water you prepared earlier - taking special care not to get any of the water in the caramel mixture.
6. Stir until caramel begins to thicken up - you want the caramel to be thin enough that it will easily coat your apples, but not so thin that it will run right off. If the caramel thickens too much simply put the pot back over the burner for 10 seconds or so to heat it up a bit.
7. I tilt my sauce pan so all the caramel forms a pool on one side, and use my other hand to dunk and twirl each apple until it is thoroughly coated with caramel.
8. Place each apple on the parchment lined baking sheets and allow the caramel to cool and set.
Recipe for chocolate chip muffins:
Preparation:
- Preheat oven to 350° F.
- Combine the flour, baking powder, sugar and salt in a large bowl.
- Combine the milk and the melted butter, then add the beaten eggs and whisk or stir until fully mixed.
- Thoroughly grease and flour a muffin pan. You could also use a nonstick silicone muffin pan, or just line the muffin pan with paper muffin liners, which work really well.
- Add the liquid ingredients to the dry ones and mix no more than ten seconds. It's okay for the batter to be visibly lumpy, but it's extremely important not to overmix the batter. Overmixed batter will cause the muffins to be hard or misshapen.
TIP: The dry and wet ingredients, respectively, can be mixed in advance, as long as you keep them separate. But as soon as you combine the wet and dry ingredients together, the baking powder will be activated and the batter needs to be baked right away. - Gently fold 1 cup of chocolate chips into the batter using a rubber spatula. But don't overwork the batter!
- Carefully spoon the batter into your prepared muffin pan. Spoon it out from the edges of the bowl so that you don't work the batter too much.
- Finally, sprinkle the remaining chocolate chips onto the tops of the muffins, and transfer to the oven immediately.
- Bake 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Remove pan from the oven and let the muffins cool for five minutes in the pan. Then remove the muffins from the pan and let them cool another five minutes on a wire rack.
Recipe for chocolate cake doughnuts with chocolate glaze:
Ingredients
For the Doughnuts:
-1 cup all-purpose flour
-1/4 cup unsweetened cocoa powder
-1/2 teaspoon baking soda
-1/4 teaspoon salt
-1/2 cup light brown sugar, packed
-1/2 cup buttermilk
-1 large egg
-4 tablespoons unsalted butter, melted until just browned
-1 teaspoon pure vanilla extract
For the Chocolate Glaze:
-1 1/4 cup powdered sugar
-3 tablespoons unsweetened cocoa powder
-big pinch salt
-3 to 4 tablespoons whole milk
-2 teaspoons pure vanilla extract
Method:
1. Place a rack in the upper third of the oven and preheat oven to 325 degrees F. Spray a doughnut baking pan with nonstick cooking spray and set aside.
2. In a medium bowl, whisk together flour, cocoa powder, baking soda, salt, and brown sugar.
3. In a small bowl, whisk together buttermilk, egg, melted butter, and vanilla extract until thoroughly combined.
4. Pour the wet ingredients into the dry ingredients and fold together until all of the ingredients are well combined. Scrape the bottom of the bowl to ensure that you’re not leaving any flour behind.
5. Use a small spoon to portion batter into the prepared doughnut baking pan. Each doughnut mixture should be about two-thirds full.
6. Bake doughnuts for 11 to 13 minutes or until a skewer inserted into one of the doughnuts comes out clean.
7. Remove from the oven. Allow to rest for five minutes before inverting doughnuts onto a wire rack to cool completely. Allow doughnuts to cool completely before glazing.
(Repeat the baking process until all of the batter is turned into doughnuts).
Glaze:
8. To make the glaze, in a medium bowl whisk together powdered sugar, cocoa powder, and salt.
9. Add 2 tablespoons of milk and all of the vanilla extract. Whisk to combine. Mixture may be thick.
10. Add milk, a tablespoon at a time, until the glaze is thick but still pourable.
11. Dip each doughnut (bottom side) into the chocolate glaze. Shake off some of the excess glaze.
12. Return to the wire rack and sprinkle with color jimmies. Allow to rest a few moments for the frosting to harden slightly.
For the Doughnuts:
-1 cup all-purpose flour
-1/4 cup unsweetened cocoa powder
-1/2 teaspoon baking soda
-1/4 teaspoon salt
-1/2 cup light brown sugar, packed
-1/2 cup buttermilk
-1 large egg
-4 tablespoons unsalted butter, melted until just browned
-1 teaspoon pure vanilla extract
For the Chocolate Glaze:
-1 1/4 cup powdered sugar
-3 tablespoons unsweetened cocoa powder
-big pinch salt
-3 to 4 tablespoons whole milk
-2 teaspoons pure vanilla extract
Method:
1. Place a rack in the upper third of the oven and preheat oven to 325 degrees F. Spray a doughnut baking pan with nonstick cooking spray and set aside.
2. In a medium bowl, whisk together flour, cocoa powder, baking soda, salt, and brown sugar.
3. In a small bowl, whisk together buttermilk, egg, melted butter, and vanilla extract until thoroughly combined.
4. Pour the wet ingredients into the dry ingredients and fold together until all of the ingredients are well combined. Scrape the bottom of the bowl to ensure that you’re not leaving any flour behind.
5. Use a small spoon to portion batter into the prepared doughnut baking pan. Each doughnut mixture should be about two-thirds full.
6. Bake doughnuts for 11 to 13 minutes or until a skewer inserted into one of the doughnuts comes out clean.
7. Remove from the oven. Allow to rest for five minutes before inverting doughnuts onto a wire rack to cool completely. Allow doughnuts to cool completely before glazing.
(Repeat the baking process until all of the batter is turned into doughnuts).
Glaze:
8. To make the glaze, in a medium bowl whisk together powdered sugar, cocoa powder, and salt.
9. Add 2 tablespoons of milk and all of the vanilla extract. Whisk to combine. Mixture may be thick.
10. Add milk, a tablespoon at a time, until the glaze is thick but still pourable.
11. Dip each doughnut (bottom side) into the chocolate glaze. Shake off some of the excess glaze.
12. Return to the wire rack and sprinkle with color jimmies. Allow to rest a few moments for the frosting to harden slightly.
Recipe for chocolate swiss roll:
Ingredients:3 eggs
1/2 cup caster sugar
1/4 cup plain flour
2 tablespoons cocoa
1 cup cream
1 tablespoon icing sugar (plus extra to dust)
1/2 teaspoon vanilla essence
Directions:
1. Preheat oven to moderately hot (200 C). Lightly grease a swiss roll tin (12 x 10 inch) & line the base with baking paper, extending the edges over the two long sides.
2. Beat the eggs & 1/3 cup of the caster sugar with electric beaters until thick & creamy.
3. Using a metal spoon, gently fold in the combined sifted flour & cocoa.
4. Spread the mixture into the tin & smooth the surface.
5. Bake for 10 -12 mins, or until the cake is just set.
6. Meanwhile, place a clean tea towel on a work surface, cover with baking paper & sprinkle with the remaining caster sugar.
7. When the cake is cooked, turn it out immediately onto the sugar. Roll the cake up from the short side - rolling the paper inside the cake.
8. Stand the rolled cake on a wire rack for 5 mins, then carefully unroll & allow the cake to cool to room temperature.
9. Beat the cream, icing sugar & vanilla essence until stiff peaks form.
10. Spread the cream over the cake, leaving a 1/2 inch border all the way around.
11. Re-roll the cake (without the paper). Place the cake seam-side down onto serving tray.
12. Refrigerate until serving - dust with extra icing sugar before serving.
13. Cut into slices to serve.
1/2 cup caster sugar
1/4 cup plain flour
2 tablespoons cocoa
1 cup cream
1 tablespoon icing sugar (plus extra to dust)
1/2 teaspoon vanilla essence
Directions:
1. Preheat oven to moderately hot (200 C). Lightly grease a swiss roll tin (12 x 10 inch) & line the base with baking paper, extending the edges over the two long sides.
2. Beat the eggs & 1/3 cup of the caster sugar with electric beaters until thick & creamy.
3. Using a metal spoon, gently fold in the combined sifted flour & cocoa.
4. Spread the mixture into the tin & smooth the surface.
5. Bake for 10 -12 mins, or until the cake is just set.
6. Meanwhile, place a clean tea towel on a work surface, cover with baking paper & sprinkle with the remaining caster sugar.
7. When the cake is cooked, turn it out immediately onto the sugar. Roll the cake up from the short side - rolling the paper inside the cake.
8. Stand the rolled cake on a wire rack for 5 mins, then carefully unroll & allow the cake to cool to room temperature.
9. Beat the cream, icing sugar & vanilla essence until stiff peaks form.
10. Spread the cream over the cake, leaving a 1/2 inch border all the way around.
11. Re-roll the cake (without the paper). Place the cake seam-side down onto serving tray.
12. Refrigerate until serving - dust with extra icing sugar before serving.
13. Cut into slices to serve.
Recipe for chocolate mint bars:
- Ingredients
- Bottom layer:
- 4 1/2 ounces all-purpose flour (about 1 cup)
- 1/2 teaspoon salt
- 1 cup granulated sugar $
- 1/2 cup egg substitute
- 1/4 cup butter, melted
- 2 tablespoons water
- 1 teaspoon vanilla extract
- 2 large eggs, beaten $
- 1 (16-ounce) can chocolate syrup
- Cooking spray $
- Mint layer:
- 2 cups powdered sugar
- 1/4 cup butter, melted
- 2 tablespoons fat-free milk
- 1/2 teaspoon peppermint extract
- 2 drops green food coloring
- Glaze:
- 3/4 cup semisweet chocolate chips
- 3 tablespoons butter
- 1. Preheat oven to 350°.
- 2. To prepare bottom layer, weigh or lightly spoon flour into a measuring cup; level with a knife. Combine flour and salt; stir with a whisk. Combine granulated sugar, egg substitute, ¼ cup melted butter, 2 tablespoons water, vanilla, eggs, and chocolate syrup in a medium bowl; stir until smooth. Add flour mixture to chocolate mixture, stirring until blended. Pour batter into a 13 x 9 inch metal baking pan coated with cooking spray. Bake at 350° for 23 minutes or until a wooden pick inserted in center comes out almost clean. Cool completely in pan on a wire rack.
- 3. To prepare mint layer, combine powdered sugar, ¼ cup melted butter, and next 3 ingredients (through food coloring) in a medium bowl; beat with a mixer until smooth. Spread mint mixture over cooled cake.
- 4. To prepare glaze, combine chocolate chips and 3 tablespoons butter in a medium microwave-safe bowl. Microwave at HIGH 1 minute or until melted, stirring after 30 seconds. Let stand 2 minutes. Spread chocolate mixture evenly over top. Cover and refrigerate until ready to serve. Cut into 20 pieces
Recipe for mocha rolls:
INGREDIENTS:
MOCHA ICING RECIPE:
Method:
PREPARE THE MOCHA FROSTING:
- 1 cup cake flour
- 1/2 cup sugar
- 1/2 tbsp baking powder
- 1 tbsp instant coffee powder
- 1/2 tsp salt
- 4 egg yolks
- 1 tbsp instant coffee dissolved in 1/4 cup hot water
- 1/4 cup oil (I used olive oil)
- 4 egg whites
- 1/4 tsp cream of tartar
- 1/4 cup sugar
MOCHA ICING RECIPE:
- 2 egg whites
- 1/8 tsp salt
- 1 tbsp sugar
- 1 tbsp instant coffee powder
- 3/4 cup sugar
- 1 tbsp instant coffee dissolved in 1/2 cup hot water.
- 12 tbsp softened butter
Method:
- 1. Preheat oven to 350 degrees F. Line a jelly roll pan with parchment paper.
- 2. In a bowl, whisk egg whites until frothy.
- 3. Add cream of tartar.
- 4. Gradually add 1/4 cup of sugar while beating in high speed until still stiff. Set aside.
- 5. In another bowl, combine all the liquid ingredients (coffee, egg yolks and oil). Set aside.
- 6. In a mixing bowl, combine flour, sugar, baking powder, coffee powder and salt.
- 7. Pour-in the liquid ingredients to the flour mixture. Continue mixing until light & fluffy.
- 8. Using a spatula, gently fold in the egg whites mixture into the batter mixture.
- 9. Pour the batter evenly into the prepared pan and smooth top with a spatula. Bake for 20 to 25 minutes.
- 10. Cake is ready if toothpick inserted comes out clean.
- 11. Remove from oven.
- 12. Turn the cake out on a towel lightly sprinkled with powdered sugar.
- 13. Slowly peel off the parchment paper.
- 14. Roll the still warm cake with the towel and leave on a wire rack (with the towel on it) to cool completely.
- **Note** You don't roll the towel inside the cake. You just use the towel to hold the cake and to roll it.
- 15. Unroll the cake and transfer onto a parchment paper.
- 16. Spread with a thin layer of Mocha frosting (recipe below) and re-roll the cake, frost the outside of the roll.
- 17. Refrigerate for at least 2 hours before slicing.
PREPARE THE MOCHA FROSTING:
- 18. Beat the egg whites until frothy.
- 19. Add the salt, 1 tbsp sugar and 1 tbsp instant coffee powder.
- 20. Beat at medium speed until soft peak. Set aside.
- 21. In a sauce pan, combine dissolved coffee and sugar. Stir until sugar is dissolved.
- 22. Bring to a boil over moderate heat (no need to stir).
- 23. Boil for 2-3 minutes.
- 24. Remove from heat and slowly pour hot syrup into whites, beating constantly until meringue is cool to the touch.
- ***NOTE*** Before proceeding, make sure meringue has cooled down.
- 25. Add softened butter (1 tbsp at a time), beating well after each addition until mixture is smooth.
- ***Mixture may look curdled before all of the butter is added but will come back together by the time beating is finished.
Recipe for OREO-Mini Ice Cream Tartlets
Servings: 12
Ingredients
Instructions
Ingredients
- 24 OREO Cookies, finely crushed (about 2 cups)
- 2 Tbsp. butter or margarine, melted
- 3 cups birthday cake ice cream, softened
- 1/4 cup thawed COOL WHIP Whipped Topping
- 12 Mini OREO Bite Size Cookies
Instructions
- MiX cookie crumbs and butter.
- SCOOP 1/4 cup ice cream into each of 12 paper-lined muffin cups. Top each with 1-1/2 Tbsp. crumb mixture; press into ice cream to secure. Freeze 3 hours or until firm.
- REMOVE tarts from muffin pan; discard paper liners. Place tarts, crumb-sides down, on dessert plates; top with COOL WHIP and mini cookies.
Strawberry cream sandwiches
Ingredients
6 oz (180 g) Canadian Cream cheese, softened
2 tbsp (30 mL) strawberries or
raspberries, pureed
2 tbsp (30 mL) icing sugar
12 graham crackers
Method
1. In a bowl of a food processor, beat cream cheese until light and fluffy.
2. Add fruit and process until well combined, scraping down sides to incorporate all the cream cheese. Sweeten with sugar.
3. Transfer mixture to a piping bag (or using a spoon) and spread enough icing to cover surface of cracker and top with another cracker.
4. Repeat with remaining crackers and chill sandwiches in the refrigerator for at least two hours to firm filling and soften crackers slightly.
6 oz (180 g) Canadian Cream cheese, softened
2 tbsp (30 mL) strawberries or
raspberries, pureed
2 tbsp (30 mL) icing sugar
12 graham crackers
Method
1. In a bowl of a food processor, beat cream cheese until light and fluffy.
2. Add fruit and process until well combined, scraping down sides to incorporate all the cream cheese. Sweeten with sugar.
3. Transfer mixture to a piping bag (or using a spoon) and spread enough icing to cover surface of cracker and top with another cracker.
4. Repeat with remaining crackers and chill sandwiches in the refrigerator for at least two hours to firm filling and soften crackers slightly.
Recipe for Boston cream donut:
Ingredients
- For the Donut:
- 1 pkg Pillsbury Grands biscuits
- canola oil For the Filling:
- 1 box JELL-O Instant French Vanilla Pudding (3.4oz)
- 1 cup milk
- 1 cup heavy cream
- 1/2 cup powdered sugar For the Ganache:
- 2Tbsp heavy cream
- 2 Tbsp milk
- 2 Tbsp unsalted butter
- 1 1/2 tsp vanilla extract
- 1 Tbsp corn syrup
- 2 oz dark chocolate
- 2 oz milk chocolate
- 2 1/4 cup powdered sugar
- Prepare the filling first by whisking together the pudding mix with milk. Beat with whisk for about 2 minutes. Set aside.
- In a separate mixing bowl, beat on high with an electric mixer the heavy cream with powdered sugar until soft peaks form (about 3 minutes). Fold in pudding mixture. Refrigerate until ready to use.
- In a large, heavy bottomed skillet, heat oil about 1/2-3/4 inch high. Depending on your size skillet will determine how much oil is necessary. Bring oil to a sizzle when you drop a couple drops of water into it.
- Separate biscuits. Fry each biscuit for 2-3 minutes each side. Allow to cool and dry on paper towels.
- For the ganache, add cream, milk, butter, vanilla and corn syrup to a medium saucepan. Heat on medium until butter is melted. Turn to low and add in the chocolates. Whisk continuously until smooth. Remove from heat and whisk in the powdered sugar until ganache is smooth. Set aside.
- To assemble, spoon filling into a large pastry bag with tip (any tip will do). Press tip into side of donut and squeeze until donut appears "full." Repeat for remaining donuts.
- Spoon warm ganache over each filled donut. ENJOY!