RECIPE: Peanut Butter Oreo Cupcakes

INGREDIENTS

1 cup soy milk (or any non-dairy milk)
1 tsp. apple cider vinegar
3/4 cup sugar
1/3 cup vegetable oil
1 tsp vanilla extract
1 cup all-purpose flour
1/3 cup cocoa
1/2 tsp baking powder
3/4 tsp baking soda
1/2 teaspoon salt
About 10 Peanut Butter Oreos, chopped

For the frosting:
1/2 cup non-hydrogenated margerine 
1/2 cup non-hydrogenated shortening 
1/2 cup peanut butter
2 1/2 cups powdered sugar 
1 teaspoon vanilla extract
pinch of salt (if the peanut butter is salted, leave this out)
6 Oreos, made into crumbs in the food processor


METHOD

For the cupcakes:
Preheat the oven to 350. Line a cupcakes tin with 12 paper liners.
In a large bowl, whisk together the soymilk and vinegar. Set it aside for a couple of minutes to curdle.
Add the sugar, oil, and vanilla to the “buttermilk.” Whisk until the mixture is foamy.
In a separate bowl, sift the flour, cocoa, baking soda, baking powder, and salt.
Add the flour mixture into the wet ingredients and mix until all the ingredients are combined. Stir in the cookie pieces.
Divide the batter equally between the 12 cupcake liners and bake for 18-20 minutes.
Cool completely before frosting.

For the frosting:
Beat the shortening and margerine together on medium speed until fluffy.
Add the peanut butter and beat until combined.
Add the powdered sugar and beat for another 3 minutes. Start your mixer on low until the powdered sugar is just combined, otherwise you’ll be wearing it. Then increase the speed to medium.
Add the vanilla extract and salt, and beat on medium high until combined.
Stir in the cookie crumbs.
Pipe the frosting onto the cupcakes cooled cupcakes and top with an oreo cookie.

RECIPE: Slow Cook Pork Rolls

(recipe via KitchenKonfidence.com)

INGREDIENTS

1/4 cup paprika

2 tablespoons kosher salt

2 tablespoons coarsely ground black pepper

1 tablespoon garlic powder

1 tablespoon dry mustard (preferably freshly ground)

6 pounds largely boneless country-style pork ribs (Boston butt, pork shoulder or picnic ham will also work)

1/2 cup hickory bottled smoke

Toasted buns, for serving

BBQ sauce, for serving

Pickled Red Onions, for serving

METHOD

- Combine paprika, kosher salt, black pepper, garlic powder and dry mustard in a small bowl, whisking to combine. Measure out a heaping 1/4 cup of rub and save remainder in an airtight container. This makes enough rub for 2 batches of pulled pork.

-Cut pork into 3-inch chunks (precision is not needed here). Sprinkle each chunk of pork with the rub, coating each side. Pour bottled smoke into the bottom of a large slow cooker, then add chunks of rubbed pork.

-Cover and cook on low from 10 to 12 hours until the pork shreds very easily. Using a slotted spook, scoop the pork from the juices at the bottom.* Shred pork and discard any bones.

-To serve, pile pork high on a toasted bun. Slather with BBQ sauce and top with sliced of Pickled Red Onion.

RECIPE: Baked Sweet Potato Fries

Recipe via RecipeTips

INGREDIENTS

2 pounds sweet potatoes

2 tablespoons olive oil

1/2 teaspoon course kosher salt, adjust to taste

1/4 teaspoon garlic pepper, adjust to taste

1/4 teaspoon paprika

METHOD

-Preheat oven to 450ºF.

-Generously coat baking sheet with vegetable cooking spray or olive oil.

-Peel sweet potatoes.

-Cut into 1/2-inch thick sticks that are approximately 4 to 5-inches long, or cut into wedges.

-Place potatoes into a large bowl and drizzle with olive oil.

-Sprinkle potatoes with *seasonings and stir until potatoes are evenly coated.

-Place potatoes in a single layer on baking sheet. Potatoes may need to be baked in 2 separate batches.

-Bake approximately 10 minutes.

-Remove and turn potatoes over, return to oven.

-Bake potatoes an additional 20 minutes or until done.

-Season to taste and serve hot. 

RECIPE: Kit Kat Cheesecake Bars

 (recipe via bakersroyale.com)

Makes one 8×8 pan | Preparation: Heat oven to 350 degrees F. Line pan with a sling foil.

 INGREDIENTS 

Crust
1 1/2 cups of graham cracker crumbs
1/2 cup sugar
8 tablespoons of butter

Chocolate cheese cake layer
12 oz cream cheese
2 teaspoons Hershey’s Unsweetened Cocoa Powder
¾ cup Hershey’s Special Dark cocoa powder
1/3 cup sugar
1 egg
6 Kit Kat packages

Chocolate layer
10oz. chocolate
8 tablespoons butter

White chocolate striping
4 oz white chocolate chips
1/4 cup heavy cream

 METHOD 

To make crust:
Place graham cracker crust and sugar in a bowl and toss to combine. Add in melted butter and mix to combine. Press mixture onto bottom of prepared pan. Bake at 350 degrees F for 7-10 minutes. Remove from oven and set aside to cool while making cheesecake portion.

To make chocolate cheesecake:
Place all ingredients in a bowl and beat until fully combined and smooth; set aside. Place Kit Kat bars on top of crust. Pour cheesecake mixture over Kit Kat bars and bake for 30-35 minutes at 350 degrees F. Remove from oven and set aside to cool.

To make chocolate layer:
Place chocolate and butter in a heat proof bowl over (not on) simmering water, gently stir until chocolate is melted and butter is fully combined. Pour chocolate over baked cheesecake.
Place white chocolate chips in a heat proof bowl. Boil heavy cream. Pour boiled heavy cream over chocolate and let sit. Do not stir for 3-4 minutes. Then using a sturdy spatula gently stir and fold chocolate, continuing until chocolate is completely melted. Chocolate may appear lumpy for the first few stirs, but will melt into smoothness. Transfer mixture to a pastry bag fitted with a number 2 round tip or a place mixture in a Ziploc bag and cut a small hole in one corner.
Pipe white chocolate horizontally across from top to bottom. Use a toothpick and starting at the top drag the toothpick vertically through horizontal lines. Starting from the bottom drag the toothpick to the top. Continue to alternate starting points with toothpick.

RECIPE: Skinny Strawberry Choc Chip Muffins

Recipe via sallysbakingaddiction.com

INGREDIENTS

1 and 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 cup granulated sugar
1/4 cup light brown sugar, packed
1/2 cup + 2 Tablespoons unsweetened applesauce
1 egg white, beaten
2/3 cup diced strawberries
1/3 cup mini chocolate chips

METHOD

1. Preheat oven to 350F degrees. Spray 10 muffin tins with nonstick cooking spray. Set aside.

2. In a large bowl, gently toss the flour, baking soda, and cinnamon. Set aside. In a separate bowl, mix the brown sugar, granulated sugar, and applesauce until together until no brown sugar lumps remain – a fork works well to break up the brown sugar here.   Add the beaten egg white until fully incorporated.  Add the wet ingredients to the dry until *just* combined – do not overmix.  Fold in the strawberries and chocolate chips.

3. Divide the batter evenly between 10 muffin tins.  Bake for 15-20 minutes.  Muffins will be lightly golden in color and a toothpick inserted in the middle should come out clean.  Mine took about 17 minutes.  Allow muffins to cool and enjoy!

4. Muffins stay fresh in an airtight container at room temperature for 7 days.  Muffins can be frozen.

RECIPE: Peanut Butter Pretzel Choc Chip Cookies

PEANUT BUTTER PRETZEL CHOC CHIP COOKIES

(recipe via A Spoonful Of Sunshine)

INGREDIENTS

1 1/2 cups whole wheat pastry flour

1 tsp baking soda

1/2 cup creamy peanut butter

1/2 cup greek yogurt

2 eggs

1/2 cup loosely packed brown sugar

1 tsp vanilla extract

1/2 tsp salt

1 cup broken pretzel pieces

3/4 cup semisweet chocolate chips

METHOD

1. Combine flour and baking soda in a medium bowl and set aside.

2. In a large bowl combine peanut butter, greek yogurt, eggs, brown sugar, and vanilla extract. Stir until there is a uniform consistency.

3. Mix dry ingredients into the wet, followed by the addition of the pretzels and chocolate chips.

4. Bake at 350° for 10-12 minutes. Makes 18 cookies.

RECIPE: Salted Caramel Shortbread Bites

SALTED CARAMEL

SHORTBREAD BITES

(recipe via She Knows)

INGREDIENTS

1/2 cup unsalted butter (room temperature)

1/4 cup white sugar

1/2 cup ground shortbread cookie crumbs

1/2 cup flour

3/4 cup dark brown sugar

1/3 cup heavy cream

6 tablespoons butter

1/3 cup light corn syrup

1 - 2 teaspoon sea salt

METHOD

Preheat oven to 350 degrees F.

In a bowl of an electric mixer add room temperature butter and white sugar. Mix until fluffy, about 2 minutes.

Add in shortbread cookie crumbs and flour. Mix until dough is formed. This will take about 3-4 minutes.

Press into parchment lined 8 x 8 glass dish and bake for 25 minutes.

While crust is cooling start making caramel.

In a skillet add dark brown sugar, heavy cream, butter and corn syrup.

Cook over medium until mixture starts to bubble — add in sea salt.

Using a candy thermometer cook without stirring for 8-10 minutes until temperature has reached 240 degrees F.

Pour over shortbread crust and sprinkle with a little extra sea salt. Let cool for at least 10 minutes before cutting.

RECIPE: Christmas Tree Cupcakes

CHRISTMAS TREE CUPCAKES

(recipe via What The Fruitcake?!)

INGREDIENTS

Cupcakes

Firm frosting

Green gel or paste colour

Piping bag

Large star tip

Tree "decorations" like dragees, sprinkles, edible glitter and stars

Frosting:

115g Unsalted Butter, room temperature (1/2 cup)

2 cups Powdered / Confectioners Sugar

2 Tbsp Milk

1 tsp Vanilla Extract

Pinch of Salt

METHOD

Make your own cupcakes from scratch or use a box version.

To make frosting:

- With an electric beater / stand mixer, beat the butter until smooth

- Sift in half the powdered sugar and mix until combined with the butter and it looks creamy

- Sift in remaining powdered sugar beat until thoroughly combined

- Beat in milk, vanilla and salt

- If colouring, add a small bit of colouring at a time until you reach desired shade

Fit the star tip to your piping bag (either with a coupler, or simply snip the end of the bag and drop the tip inside and push out the end until it fits snuggly)

Fill your piping bag with green frosting

Make sure all the frosting is pushed down near the end, then twist the top of the bag where you'll be holding and squeezing the bag

Tip: I find it best to be able to hold the cupcake still with one hand and squeeze the piping bag with one hand, so don't overfill the bag so that you have good control of it. Otherwise, if you're not yet confident enough to pipe with one hand, you can "stick" the cupcake down to your counter with a little bit of frosting to keep it from moving/twisting while you pipe

Pipe as you would a normal cupcake swirl, but not from the outer edge of the cupcake, about halfway in

Pipe the frosting round, then up and round on itself, about 4 or 5 swirls, piping the circles tighter as your near the top

Once piped, decorate and top with little gumpaste stars.

RECIPE: Chocolate Pistachio Fudge

CHOCOLATE PISTACHIO FUDGE

(recipe via Sugar For The Brain)

INGREDIENTS

12 oz semisweet chocolate, chopped

1 can (14oz) condensed milk

1 oz butter

1 teaspoon vanilla

Pinch salt

5¼ oz unsalted pistachios, shells removed

METHOD

Place the chopped chocolate, condensed milk, butter and salt into a pan over low heat and stir until melted and well combined.

Place the nuts into a freezer bag and bash them with a rolling pin, until broken up into some large and some small pieces.

Add the nuts to the melted chocolate mixture and stir well.

Pour the mixture into a square tray, smoothing the top with a wet palette knife.

Let the fudge cool, then refrigerate until set.

Once cut, the fudge can be kept in the freezer – eat straight away.

RECIPE: The Best Crispy Oven Fries

THE BEST CRISPY OVEN FRIES

(recipe via topwithcinnamon.com)

INGREDIENTS

4 or 5 medium potatoes
1 tbsp salt
1 tbsp cornstarch
1 egg white
1 clove of garlic, finely minced
1 tsp sriracha (or more/less depending on preference)
1-2 tsp thyme leaves (fresh or dried)
2-3 tbsp olive oil
salt and pepper for seasoning

METHOD

1.Preheat your oven to 350 degrees F (180 degrees C), line a large, rimmed baking tray with parchment paper, and lightly grease with some of the olive oil.

2. Wash the potatoes to remove any dirt (leave as much skin on them as poss.). Halve the potatoes lengthways and place into a medium pot of cold water, add the salt and bring to a boil. Cook for 6-8 minutes to parboil the potatoes.

3. Drain the potatoes and leave in the colander for 5 minutes so they can dry off.

4. Slice each potato-half lengthways into 4 wedges. Place into a large bowl, sprinkle over the cornstarch and toss with your hands to coat (see notes).

5. Put the egg white into a large, shallow bowl or dish. Using a whisk, beat the egg white with 1 tbsp of water, until it becomes slightly frothy.

6. Stir in the minced garlic and sriracha. Add the cornstarch-coated potato wedges and toss with your hands to coat.

7. Lift the wedges out of the bowl/dish, and spread in a single layer onto the baking tray. Drizzle with olive oil,  sprinkle with the thyme, and season with salt and pepper. Bake for 35-45 minutes, flipping them occasionally (see notes), until golden brown and crispy.

RECIPE: Brownie Cookies with Peanut Butter Frosting

BROWNIE COOKIES

w/ PEANUT BUTTER FROSTING

(recipe via passionforbaking.com)

INGREDIENTS

350 g dark chocolate

40 g butter

2 eggs

150 g sugar

1 tsp. vanilla extract

35 g flour

¼ tsp. baking powder

Frosting:

160 g of powdered sugar

280 g   peanut butter

80 g butter

1 tsp. vanilla extract

80 ml double cream

METHOD

1. Put 200g of the chocolate and the butter in a bowl over a pot of hot water, stir until completely melted. Remove from stove.

2. Let the chocolate rest while you continue with the remaining ingredients.

3. Using an electric mixer, combine the eggs, sugar and vanilla extract. Mix well for about 15min until fluffy.

4. Fold in the flour. Add the remaining chocolate and the melted chocolate mixture. Mix gently.

5. Set a timer for 10mins to wait for mixture to become slightly firmer.

6. Take 1 tablespoon of mixture at a time and place on tray leaving space between each biscuit.

7. Bake for about 8-10 minutes at 180 C

8. Let the cookies rest for 20-30 minutes so that they are slightly firmer.

To make the frosting:

9. Using an electric mixer, combine all ingredients except for the cream. Mix until fluffy and light in colour.

10. Add the cream and mix together.

11. Spread about a tablespoon of frosting between 2 cookies.

RECIPE: Cookie Dough Peanut Butter Cups

COOKIE DOUGH PEANUT BUTTER CUPS

(recipe via How Sweet Eats)

INGREDIENTS

2 1/2 cups milk chocolate chips

1/2 cup unsalted butter

1/3 cup packed brown sugar

1 teaspoon vanilla extract

1/4 cup creamy peanut butter

3/4 cup powdered sugar

2 tablespoons all-purpose flour

1/4 teaspoon salt

1/2 cup mini chocolate chips

METHOD

In a small saucepan, heat butter until melted. Whisk in brown sugar until dissolved, then let it bubble for 1-2 minutes. Remove from heat and whisk in peanut butter. The mixture will be liquidly. Whisk in vanilla. Let sit and cool completely, about 20 minutes.

Line a mini muffin with with liners. Melt 1 1/4 cups of chocolate chips (I do mine in the microwave, heating on full power for 20 seconds, stir, 30 seconds again, and stir until melted). Drop 1/2-1 teaspoon of chocolate into each liner, then use a pastry brush to brush chocolate up the sides of the liner. Place in the freezer for 20 minutes. By this point the butter + sugar mix should be cool. Whisk in powdered sugar, salt and flour, until combine and few lumps remain. Fold in mini chocolate chips. The dough will be wet, but pop it in the fridge for 15 minutes to harden.

Remove muffin tin and cookie dough, then place 1 teaspoon of cookie dough (I somewhat rolled mine) into the chocolate cups. Place back in the freezer for 10-15 minutes. Melt the remaining chocolate chips, then cover each cookie dough top with chocolate, smoothing with a spoon. Freeze again for 15-20 minutes. These are fine out in room temperature for a few hours (they may soften a bit) but I like them best stored in the fridge.

RECIPE: Nutella Oreo Cookie Cups

CHOC CHIP NUTELLA STUFFED OREO CRUMB COOKIE CUPS!

(recipe via butterbaking.wordpress.com)

INGREDIENTS

220g unsalted butter, softened

1 cup white sugar

3/4 cup brown sugar, packed

2 eggs

1 3/4 cups flour

1 cup cocoa

14 Oreos

1 tsp baking soda

1 tsp salt

3/4 cup chocolate chips

1 jar Nutella, chilled (you won’t need the whole thing)

METHOD

1. Preheat the oven to 180 C and line 18 muffin holes with cupcake liners.

2. Grind up your Oreos into a powder using a blender or food processor. Set aside.

3. Using an electric mixer, beat the butter and both sugars until well light and fluffy. Add the eggs, one at a time, beating well between each addition.

4. Add the flour, cocoa, ground Oreos, baking soda and salt and mix, on a low speed, until combined. Add the chocolate chips and mix until evenly dispersed.

5. Scoop tablespoon-sized balls of dough and place them in the base of the cupcake liners. Press them flat so they line the base.

6. Top each cookie with a heaped teaspoon of Nutella.

7. Scoop more tablespoon-sized balls of dough and flatten in the palm of your hand. Place over the Nutella.

8. Bake for 12 – 14 minutes. Makes 18 stuffed cookie cups.

RECIPE: Nutella Stuffed Cookies

NUTELLA STUFFED COOKIES

(recipe via Cooking Classy)

INGREDIENTS

1 cup salted butter, diced into 1-inch pieces
2 1/4 cups all-purpose flour
1 1/4 tsp baking soda
1/4 tsp salt
1 1/2 cups packed light-brown sugar
2 large eggs
Seeds of 2 vanilla beans (or increase vanilla to 2 tsp)*
1/2 tsp vanilla extract
1 cup semi-sweet chocolate chips
3/4 cup milk chocolate chips
About 2/3 cup Nutella, chilled
Sea salt

METHOD

• Brown butter in a medium saucepan.

• Pour browned butter, using a rubber spatula to scrape out any excess, into the bowl of an electric mixer and allow to cool until lukewarm, about 20 - 30 minutes. 
• In a mixing bowl, whisk together flour, baking soda and 1/4 tsp kosher salt, set aside. 
• Add light-brown sugar to cooled butter in mixer fit with paddle attachment. With mixer set on medium-low speed, blend mixture together until well combine, about 1 minute. Add in vanilla bean seeds, and vanilla then add in eggs one at a time and mix until well combine after each addition.

• Set mixer on low speed and slowly add in dry ingredients and mix just until combine.

• Mix in chocolate chips.

• Transfer dough to an airtight container and chill in refrigerator about 1 1/2 hours. 
• Preheat oven to 350 degrees Fahrenheit  Remove dough from refrigerator and scoop dough out about 2 1/2 Tbsp at a time and shape into balls, then align them on a large sheet of parchment or wax paper.

• Evenly flatten dough balls until you have about a 3 1/4-inch circle, then place 1 tsp chilled Nutella in the center on top of each.
• Carefully fold dough up and around Nutella, covering it entirely.

• Transfer to a lined cookie sheet (you can fit 8 cookies per sheet) and bake in preheated oven 10 - 12 minutes until golden brown

•  Remove from oven and immediately sprinkle cookies with coarse sea salt. Allow to cool several minutes on cookie sheet before transferring to a wire rack to cool. Store in an airtight container.

RECIPE: Cookies & Cream Parfaits

COOKIES & CREAM PARFAITS

(recipe via thecozyapron.com)

INGREDIENTS
16 fl oz whipping cream, cold
2 tablespoons sugar
2 (16 ounce) tubs all natural Belgian chocolate pudding
24 Oreos
A few squares of chocolate to garnish

METHOD

1. Using a mixer (or hand-held), whip the cream until thickened slightly. Sprinkle in the sugar and finish whipping just until stiff peaks form.

2. In a medium-large bowl, add 2 cups of the chocolate pudding (set aside the rest) and begin adding in the whipped cream in increments, gently folding in to keep a fluffy, light consistency. Once all whipped cream is incorporated, set aside. This is the chocolate mousse.

To Assemble (6 servings) -

3. Add about 3 tablespoons of crushed cookies to the bottom of each glass. Next add a layer of chocolate pudding, then a layer of the chocolate mousse. Repeat this process with another layer of cookies, then the pudding, then the mousse. Finish with a sprinkling of crushed cookies and a dollop of chocolate mousse. Garnish by shaving a little of the chocolate square.

4. Refrigerate until ready to serve.

RECIPE: Peanut Butter Cup Cheesecake

PEANUT BUTTER CUP CHEESECAKE

(recipe via Baking With Ramen)

INGREDIENTS

Spring-form pan
16 Oreos
2 pounds cream cheese or Neufchatel cheese at room temperature
5 eggs at room temperature
1 cup packed brown sugar
1 cup peanut butter
1/2 cup whipping cream
1 T vanilla
1 bag peanut butter cups

Topping:
1/2 cup peanut butter
6 oz. semi-sweet chocolate
3/4 cup heavy cream
20-ish peanut butter cups

METHOD

1. Preheat oven to 175 degrees Celsius. Place 20-ish peanut butter cups in the freezer. Grease spring-form pan.

2. Crush Oreos and press into the bottom of the spring-form pan. Place in oven for 15 minutes. Chop up 2 cups of peanut butter cups.

3. Beat cream cheese with electric mixer until smooth. Add eggs one at a time to cream cheese mixture. Beat well, then add sugar, peanut butter and cream until smooth. Stir in vanilla. Pour half of the cheesecake mixture into the spring-form pan. Layer with chopped up peanut butter cups, then top off with the remaining cheesecake mixture.

4. Turn oven down to 160 degrees Celsius. Bake for 1-1/2 hours in oven. To tell if the cheesecake is finished, wiggle it a bit. The sides should be firm and the middle may have cracked a bit. The middle will be the last to finish. Feel free to stick a toothpick or fork in the middle to check. It will not come out clean, but it should not be runny.

5. Place cheesecake in the fridge for 4 hours.

6. Chop up 5 oz. blocks of chocolate. Begin melting the chocolate by microwaving it or double boiling. Let cool for 5 minutes, then add most of the heavy cream into the chocolate, leaving 1 T for peanut butter swirl. Take out cheesecake and, while still in the spring form pan, top with chocolate mixture. Put in refrigerator for 30 minutes.

7. Place peanut butter and 1 T of whipping cream in microwave for 1-2 minutes, enough to create a runny consistency. Place in piping bag and swirl onto top of chocolate topping on cheesecake.

8. Melt remaining 1 oz. block of chocolate. Remove peanut butter cups from freezer, unwrap and chop in half. The freezing will help the chocolate not stick to the foil to provide a clean finish. Dip bottom of halved peanut butter cup into melted chocolate and place along the edge of the cheesecake all the way around.

9. After hours of waiting, enjoy!

RECIPE: Tim Tam Cake

TIM TAM CAKE

(recipe via raspberricupcakes.com)

INGREDIENTS

4 large eggs

110g (½ cup) caster sugar

65g cornflour (cornstarch)

35g (¼ cup) Dutch-process cocoa

1 tbsp plain flour

1 tsp cream of tartar

½ tsp bicarbonate of soda

50g unsalted butter, melted and cooled

Cake Filling:

100g butter, removed from the fridge 30 minutes before starting

150g chocolate, melted (I used semi-sweet, you can also use milk)

3 cups icing sugar, sifted

1 tbsp milk

Optional: 1 packet of Tim Tam biscuits

Ganache Topping:

300ml pouring cream (min. 35% milk fat pure cream)

400g milk chocolate 

METHOD

1. Line two 17x27cm rectangular slice/brownie tins, or one larger sheet cake tin with non-stick baking paper. Preheat oven to 180°C (350°F). 

2. Whisk eggs and sugar in an electric mixer until thick and pale (5-6 minutes, go nuts and don't underwhip). Sift over cornflour, cocoa, flour, cream of tartar and bicarb soda, fold in with spatula. Fold in butter, spoon into prepared tin. 

3. Bake in centre of oven until cake springs back when lightly pressed (10-12 minutes). Turn onto baking paper covered wire rack and cool completely. (If you baked one large cake, cut into two equal sized rectangular cakes)

4. To prepare chocolate icing filling, beat butter light and fluffy and then gradually add sifted icing sugar and beat until smooth and pale. Add melted chocolate and milk and beat until smooth. Spread icing over the top of one of the cakes, and (if you want) place tim tams along the centre of the icing. (I saw a great tip from someone who made it, that it's even better if you crush up the tim tams before you put them in the middle to make it a lot easier to cut the cake later.) Sandwich other cake on top of the icing and biscuits. 

5. To prepare the chocolate ganache topping, break up chocolate into small pieces and place in a large mixing bowl. Slowly heat cream in a small saucepan. Just as it starts to come to the boil, remove from the heat and cool for a couple minutes. Pour hot cream over chocolate and set aside 10 minutes to allow chocolate to melt. Mix cream and chocolate together until smooth using a whisk, then cool until it reaches room temperature and thickens. 

6. Pour over the top of the cake, using a spatula to ensure the ganache covers all the top and sides of the cake.

7. Chill in the fridge until the ganache sets, then peel off the bottom baking paper and serve cake at room temperature.

RECIPE: Grilled Chicken & Fruit Salad

GRILLED CHICKEN & FRUIT SALAD

(recipe via Quick Dish)

INGREDIENTS

SALAD

6 cups spinach & arugula salad greens
1/3 cup raspberries
1/3 cup blackberries
1/3 cup blueberries
1/3 cup strawberries, sliced

WALNUTS
1 cup walnuts
1/4 cup brown sugar
1 tablespoon water
1/4 teaspoon garlic salt
1/4 teaspoon pepper

DRESSING
3 tablespoons sugar
3  limes, freshly squeezed
1 teaspoon salt
1 teaspoon ground mustard
1/4 small red onion
1/3 cup light olive oil
1 tablespoon poppyseeds
2 tablespoons mayonnaise


METHOD

1. In a large bowl, toss together salad and berries. Set aside.

2. In a small saucepan, combine the walnuts, brown sugar, water, garlic, salt, and pepper. Cook, stirring constantly, over medium heat until the sugar bubbles and begins to caramelize. Transfer walnuts to a piece of parchment paper, allow to cool.

3. Place the remaining ingredients in a blender or food processor. Puree together until well mixed.

4. Assemble the salad by tossing the salad and berries together with the walnuts. Top with dressing. Serve immediately and enjoy!

RECIPE: Mars Bar & Snickers Double Choc Chip Cookies

MARS BAR & SNICKERS

DOUBLE CHOC CHIP COOKIES

(recipe via jeroxie.com)

INGREDIENTS

• 2 eggs
• 1 teaspoon vanilla extract
• 125g butter, softened
• 160g brown sugar
• 20g corn syrup
• 150g plain flour
• 40g cocoa powder
• ½ teaspoon bicarbonate soda
• 100g white chocolate
• 100g dark chocolate
• I mars bar and 1 snicker bar, sliced
• A generous pinch of salt

METHOD

1. Preheat the oven to 150C.
   
2. Add the eggs and vanilla to a separate bowl and whisk lightly to combine. Beat the butter and sugar until pale and creamy
   
3. Add the egg mixture and beat until incorporated. Add the corn syrup and beat briefly to combine before sifting over the dry ingredients. Stir gently to incorporate then add the chunks of chocolate
   
4. Roll tablespoons of the mixture into biscuit shapes and place on a baking tray lined with baking paper. Gently press a slice of mars bar into the centre of each biscuit and sprinkle over a little salt
   
5. Bake in the oven for 15 minutes. Allow to cool on the tray before consuming en masse

NOTES

If you do not have corn syrup, replace it with the same amount of sugar. The corn syrup actually makes the cookie more chewy.

RECIPE: Sticky Toffee Banana Brownies

STICKY TOFFEE BANANA BROWNIES

(recipe via raspberricupcakes.com)

For the brownie:

250g mashed ripe banana (approx 2-3 medium bananas)
200g unsalted butter

190g dark chocolate (I used 70% lindt)

3 eggs

230g caster sugar

150g self-raising flour

add banana with chocolate

For the sticky toffee sauce:

175g butter

175ml pure cream

1/2 tsp vanilla bean paste (or 1 tsp pure vanilla extract)

280g brown sugar

To serve: Vanilla ice cream

METHOD

1. Preheat oven to 180 degrees C. Grease and line a 20x30cm baking tin. Cut butter into cubes and roughly chop up chocolate and place both in a heatproof bowl. Melt chocolate and butter together over a double boiler (or very carefully in the microwave) and then set aside to cool.

2. Beat eggs and sugar together with an electric mixer on low speed until they are well combined. Beat in chocolate mixture and mashed banana until combined well.

3. Fold flour gently into the mixture until just combined, taking care to not overmix.

4. Pour into prepared tin, smooth over with a spatula and bake for about 20-25 minutes, or until a skewer inserted into the centre comes out with moist crumbs and no raw batter stuck to it. It is better to undercook it slightly when taking it out of the oven as it will cook a little more while cooling in the tin.Cool completely in its tray on a wire rack then turn out onto rack and cut into squares.

5. While the brownies are cooling, place all the ingredients for the toffee sauce in a medium saucepan. Place over medium heat, stirring until the butter melts. Simmer for 5 minutes, stirring regularly. Remove from heat and cool.

6. Serve brownies with a scoop of vanilla icecream and drizzle the warm sticky toffee sauce on top.