Rice Krispies Trees

                  Here is a video on how to make it! (only 1 minute and 20 seconds long)

       
                                                                     !!!Enjoy!!!

Winter Wonderland Cake

have this tasty treat for you and your family!

Recipe:

Serves 12 portions 
Oven temperature: 160 C
Baking time: 75mins 

Ingredients: 
 300g packet tropical fruit medley
 115g (4 oz) dried cranberries
 85g (3 oz) dried sour cherries

Finely grated rind and juice of 1 large orange: 
 225g (8 oz) Stork tub
 225g (8 oz) golden caster sugar
 4 medium eggs
 90g (3 oz) ground almonds
 225g (8 oz) plain flour
 1 ¼ level teaspoon baking powder

Icing and to decorate: 
 65g (2 ½ oz) whole almonds
 65g (2 ½ oz) caster sugar
 275g( 10 oz) icing sugar, sieved
 115g (4 oz) Stork spread
 1 tablespoon milk
 30cm (12 in) cake board
 1 quantity of gingerbread houses

Instructions: 
A delicious alternative to a traditional Christmas cake. A simple but impressive centrepiece to wow your friends and family. 
Chop all the dried fruits into small (cranberry-size) pieces. Combine these in a bowl with the orange rind and juice and mix well. Leave to soak for approximately 30 minutes. 

Put the Stork, sugar, eggs and almonds in a mixing bowl and sieve the flour and baking powder over. Beat until well mixed then fold in the fruit mixture. 

Spoon into a greased and bottom-lined 20cm (8 inch) deep round cake tin. 

Bake in a preheated oven at 170°C, 160°C fan, Gas mark 4 for 1 – 1¼ hours or until cooked through (a fine skewer inserted in the centre should come out clean). Leave to cool before removing the cake from the tin. 

Place the almonds and sugar in a heavy based pan and place over a moderate heat until the sugar melts and turns a golden caramel colour shaking the pan from time to time. Pour onto parchment paper and leave till cold. Place in polythene bag and bash with rolling pin until roughly ground. Beat the icing sugar, Stork and milk together and spread half over sides of cake.. Spread remaining icing over top and sprinkle with the praline mix. 

To assemble the cake: make the gingerbread houses and decorate them (see gingerbread houses recipe). 

To decorate the base board, roll out some of the sugar paste until very thin and lay it over the board. Roll it firmly into the surface of the board and use the rolling pin to smooth paste off the edges. Place the cake on top secured with a little royal icing to stop it moving. 

Spread a little royal icing on the back of each house and gently push onto the side of the cake so that the bottom of each one rests on the cake board. Try not to allow any gaps between the houses. 

There may be some houses leftover which can be eaten separately. 

Tips if time is short: Leave out the praline and use ready chopped nuts. Make the cake in advance and freeze for up to 2 months, saving time nearer Christmas. The biscuits can be made 5-6 days in advance and kept in an airtight container before decorating

Red Velvet Rudolph Cupcakes

What better way to celebrate Christmas than celebrating it with some nice red velvet cupcakes?

Recipe:

Ingredients: 
 115g (4 oz) Flora Buttery
 115g (4 oz) castor sugar
 2 eggs, medium
 115g (4 oz) self-raising flour
 15g (½ oz) cocoa powder
 30ml red food coloring (gel is best) 

For the icing: 
 55g (2 oz) Flora Buttery
 225g icing sugar, sieved
 1-2 tablespoons milk
 25g (1 oz) cocoa powder

For the decoration:
White chocolate buttons and plain chocolate drops
Pretzels
Red sweets

Instructions:

Preheat oven to 180°C, 160°C fan, Gas mark 4. 

Weigh your eggs. Note the weight and measure the same amount of Flora, sugar and flour. Place all the ingredients in a mixing bowl and beat with a wooden spoon 2 – 3 minutes until well mixed. 

Place dessertspoons of the mixture in 10-12 paper cases or greased bun tins. 

Bake for around 20 minutes until soft and springy to touch. Cool on a wire tray. 

Mix icing ingredients together and spread over the cakes. Decorate using pretzels for antlers, chocolate buttons and drops for eyes and red sweets for the nose. 

Chocolate Cherry Trifle Cake

Christmas is coming to town! This great cake recipe is wonderful at Christmas when you want something different from the usual. The glycerin is an optional extra and helps to give the chocolate cake a little more shelf life.

Recipe:

Ingredients

For cake

• Vegetable oil, for oiling
• 2 large eggs, at room temperature
• 1 cup (8 oz) superfine sugar
• 1-¼ cups (6¼ oz) Gluten-Free Flour Mix A
• Pinch of salt
• 1-½ teaspoons baking powder (check to be sure it is a gluten-free variety)
• 1 teaspoon xanthan gum
• 3 tablespoons cocoa powder, sifted
• ½ cup (4 fl oz) sunflower oil
• ½ cup (4 fl oz) 2% milk
• 2 teaspoons vanilla extract
• 1 teaspoon glycerin, optional

For the filling

• ⅔ cup (3 oz) instant custard powder
• Scant cup (5½ oz) bittersweet chocolate
• Finely chopped scant cup (5½ oz) white chocolate
• 2-½ cups (20 fl oz) heavy cream
• 3 tablespoons confectioners' sugar
• 15 oz can cherries in syrup, drained well

Directions
1  Preheat the oven to 350˚F (180˚C). Oil two 8-inch (20 cm) layer cake pans.

2  Whisk the eggs and sugar together in a medium bowl for about 1 minute by hand. In a separate bowl, mix the flour, salt, baking powder, xanthan gum, and cocoa powder together really well. Whisk the oil, milk, vanilla, and glycerin together in a bowl. Add the dry ingredients to the beaten eggs and sugar, then mix in the wet ingredients.

3  Divide the mixture evenly between the oiled pans, and bake for 12–15 minutes, or until well risen and spongy when pressed lightly in the center. Leave to cool.

4  Divide the instant custard powder equally between two clean bowls, and then pour 2⁄3 cup (5 fl oz) boiling water into each bowl, whisking well. Add the white chocolate to one bowl and the bittersweet chocolate to the other, whisking well to melt the chocolate completely. Then set aside to cool until thickened.

5  Lightly whip the cream with the confectioners' sugar.

6  Carefully slice each cooled cake in half widthwise. Place one sponge layer on a serving plate. Spread some bittersweet chocolate custard onto it, then dot with some cherries and fill in the gaps with a little white chocolate custard and whipped cream. Continue layering the sponges and fillings in this way until you reach the top (make sure you save enough whipped cream for the topping). 

7  Press the final sponge down lightly.

8  Spread whipped cream over the top of the cake and decorate with some canned or fresh cherries. Scatter with some chocolate sprinkles for that finishing touch.

To store: The decorated cakes will keep for 1 day in an airtight container.

To freeze: The plain sponges can be frozen. Wrap in foil, and freeze in an airtight container. Defrost for 1–2 hours.

Makes one tall 8-inch (20 cm) cake.

Strawberry Dessert

Only 3 steps!!

Recipe:

Ingredients

1. 2 sheets of puff pastry

2. 1 cup crème fraîche

3. 2 tablespoons confectioners' sugar

4. 4 ounces strawberries

Preparation

1.Cut 2 sheets of puff pastry in half. Bake 3 of them at 400°F Just 4 ingredients! for 18       

   minutes.

2.In a medium bowl, whip 1 cup crème fraîche and 2 Tbsp. confectioners' sugar until fluffy.

3.Layer pastry, cream and 4 oz. strawberries; repeat. Dust with confectioners' sugar.   

   Serves 4.

Honey Yogurt-Parfait

 Easy to make and fruity healthy!

Recipe:

Makes 1 serving
Prep Time: 15 minutes or less
Total Time: 15 minutes or less

Ingredients

• 1/2 cup plain nonfat or low-fat yogurt, preferably Greek yogurt
• 2 tsp honey
• 1/4 cup mixed chopped dried fruit, including raisins, apricots, and sweetened cranberries
• 1/4 cup granola

Instructions 

In a bowl, combine the yogurt and honey. Transfer to a serving glass and layer with dried fruit and granola.

Creme Caramel

                                A 3 minute video on how to make Creme Caramel

                                                   !Enjoy and please Comment down!

Creamy Chocolate Pudding

                                               This is the recipe for it (by Video!!!)

                                                                      !!!!ENJOY!!!!!

No-Bake Chocolate Biscuit Cake

                                        Here is a 5 minute video on how to make it:

                                                 Pause whenever you want...... Enjoy!!

Star Pizzas

I know it is not technically desserts but i just want to share this awesome food!

Feel free to know the Recipe:

• 
  

• Ingredients

• 4 slices white medium bread, including crusts
• 2 tbsp olive oil
• 50g (2oz) fresh basil and tomato sauce
• 2 slices Parma ham, cooked sliced ham or pepperoni, torn into pieces
• 100g (4oz) mozzarella pearls, drained (drained weight)

Instructions

1.Preheat the grill to medium high. Flatten the bread slightly by rolling with a rolling pin, then    cut out different shapes (stars, hearts or whatever you have to hand) using biscuit cutters.    Place on a baking sheet, brush with the oil and grill for 3-4 minutes or until just turning      

2.Turn the bread shapes over and spread with the basil and tomato sauce. Add the ham or     pepperoni and top with the mozzarella pearls. Grill for a further 5-6 minutes or until the         cheese has melted and is turning golden.

Tip: You could also top these pizzas with small pieces of fresh pineapple, chorizo         or cooked chicken, chopped sun blushed tomatoes or thinly sliced peppers.

Chocolate Chip Cookie Dough

It's very heathy!

Recipe:

Ingredients

• 96g (6 tbs) Raw Almond Butter (or any other neutral nut butter)
• 3/4 cup Unsweetened Vanilla Almond Milk
• 1 tsp Butter Flavor
• 1 tsp Stevia Extract
• 1/4 tsp Salt
• 126g (6 scoops) Vanilla Brown Rice Protein Powder 
• 40g (1/4 cup) Brown Rice Flour (or oat flour)
• 1/3 cup Mini Dark Chocolate Chips 

Instructions

1. In a stand mixer bowl with beater attachment, mix the almond butter, almond milk, extracts and salt on low speed.
2. Add in the protein powder, then add in the brown rice flour.
3. Take the bowl off the mixer and fold in the chocolate chips. Serve immediately or wrap and refrigerate for later!

To Read More Go To:
Read more: http://dessertswithbenefits.com/chocolate-chip-cookie-dough/

Churros In The House! :)

     
                                                 
                                                 Go to this link to find the recipe:

      http://www.loveandoliveoil.com/2013/08/cinnamon-churros-with-chocolate-dulce-de-leche.html

                                                                    Enjoy!

Butterscotch Pudding

How to make butterscotch pudding:

Recipe:

Ingredients

• Yummmmmmmm...........

1 cup packed dark brown sugar

1/4 cup cornstarch

1/2 teaspoon salt

3 cups 1% low-fat milk, divided 

1 large egg, lightly beaten

1 large egg yolk, lightly beaten

1 tablespoon butter

1 teaspoon vanilla

6 tablespoons frozen reduced-calorie whipped topping, thawed

Preparation

Combine first 3 ingredients in a saucepan. Gradually add 2 cups milk; stir with a whisk until blended. Cook mixture to 180° or until tiny bubbles form around edge (do not boil).

Combine remaining 1 cup milk, egg, and egg yolk in a bowl; stir with a whisk.

Gradually add 1 cup of hot milk mixture to egg mixture, stirring constantly with a whisk.                                                         

Add egg mixture to saucepan. Bring to a boil; cook 1 minute or until thick, stirring constantly.                                     Remove from heat; stir in butter and vanilla. Place pan in a large ice-filled bowl for 20 minutes or until mixture cools to room temperature; stir occasionally. Cover surface of pudding with plastic wrap. Chill. Serve with whipped topping.

Creme Bulee

How to make Almond Vanilla Bean Creme Bulee:

Recipe:

Almond Vanilla Bean Crème Brûlée

Yield: 6 servings

ingredients

• 2 c. heavy whipping cream
• 3’’ piece vanilla bean, split lengthwise
• 6 large egg yolks
• 1/3 c. sugar
• 2 tsp. pure almond extract
• 6 T. sugar, for topping

preparation

Pour the cream into a medium saucepan and scrape the seeds from the vanilla bean into the cream. Then add the vanilla pod, too. Place over medium heat until small bubbles form around the edges of the pan and immediately remove from the heat. Let custard mixture cool to room temperature, then remove the vanilla pod.

Preheat oven to 275°.

In a medium bowl, briskly whisk the egg yolks until pale in color, about 1 to 2 minutes. Whisk in the 1/3 cup sugar until dissolved, about 2 minutes. Gently whisk in the cream, taking care to not overbeat. You don’t want to see bubbles form. Stir in the almond extract.

Place 6 crème brûlée dishes in a baking pan. Divide the custard mixture evenly between the 6 dishes, allowing at least ¼’’ of head space for the sugar topping. Pour warm water into the pan to come halfway up the sides of the dishes. Bake in the oven for 30 to 40 minutes, or until the center of each custard still jiggles just slightly. Remove from the oven and lift the dishes from the hot water. Let cool briefly, then refrigerate for at least 2 hours or up to 2 days.

When ready to serve, place the dishes on a baking sheet. Evenly sprinkle 1 tablespoon sugar over each custard. With a hand-held torch, caramelize the sugar until it is browned evenly. Serve simply, unadorned. Or with a dollop of freshly whipped cream and fresh raspberries (my preference!).

strawberry panna cotta

                                              How To make Strawberry Panna Cotta

Raspberry chocolate cup

                                              How to make Raspberry Chocolate Cups:

chocolate lava cake

Video On How To Make Chocolate Lava Cake

Ice cream cake

This one is a cool ice cream cake that i like:

                                                           
           
                                                         (comment to know the recipe)

Cupcake-mania!

Cupcake Monster!

Sushi cupcakes!

Ice cream cupcake!

Choosing My Favorite Pies

                                   These are some of my favorite pies that i can't choose from!                                                                             Tell me which one you think is the best for You!

(Comment down below if you want to know the recipe for any of these pies!)

some loving tasty desserts!

Warm Apple-Buttermilk Custard Pie:

                    

Amaretto Apple Streusel Cupcakes:

Rum-Spiked Grilled Pineapple with Toasted Coconut:

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