BROWNIE SUNDADE

INGREDIENTS:

Two brownie squares
Two scoop of vanilla ice-cream
Chocolate Topping
Caramel Topping
Nuts for garnish
Whip Cream
Cherry on top

METHOD:
Warm the brownie in the microwave for 30 seconds
Place one piece of Brownie on the serving dish
Scoop one scoop of ice cream on top
Place other piece of brownie on top of the ice cream
Add another scoop of ice cream on top.
Warm chocolate and caramel topping as specified on bottle
Drizzle on top, ensuring some fall to the sides
Top with a dollop of whip cream and cherry
Sprinkle with nuts

Tips:
You can use warm chocolate cake instead
Any flavour ice cream can be used
Nuts can be omitted.

Would you share this dessert? Or eat it by yourself?

TRINI SNOW CONE

 

Picture courtesy TrniChow.com

Trinidad is known for a lot of street food. However, they are also known for Sweet treats like homemade coconut ice-cream and of course Snow Cone. Snow-cone is served all over the country and is refreshing in the Caribbean Climate. Here is a simple way of making it.

INGREDIENTS:
Cherry Kool-Aid packet
Pineapple Kool-Aid packet
Blue-Berry Kool Aid packet
Lime Kool Aid packet
Condense Milk
Cinnamon stick
Kola Essence
4 cups of sugar for each packet.
4 cups of water for each packet
Shaved ice
melon baller

METHOD:
Boil in a big pot 4 cups of water with the cinnamon stick.
Once the water is bubbling remove the cinnamon stick and add the 4 cups of sugar.
Stir until liquid and sugar melts and gets slightly thick but still runny.
Coats the back of a spoon.
Separate in four bowls, add each packet of the Kool-aid in the separate bowls
add 1 teaspoon of kola essence in each.
Stir until Kool aid dissolves.
Place each flavour in separate squeeze bottle.

SERVING:
Full 1/4 of the cup with shaved ice, throw in some syrup
Then add more ice, on top put two scoops of ice with the melon baller.
Put syrup on top, spread the various colours to get a rainbow effect.
Top with condense milk if desired.
Serve with a straw and spoon.

TIP:
If the syrup gets to thick add some hot water and stir.
At the point of adding the Kool-Aid the mixture has to be hot, therefore this step has to be completed
quickly.


What flavour syrup do you like?

CHOCOLATE CHIP ICE-CREAM SANDWICHES

 

INGREDIENTS

1 batch of chocolate chip cookies (scroll below for recipe)
1 Litre of vanilla ice-cream
mini chocolate chips or chocolate sprinkles
Wax or Parchment paper cut in squares ( big enough to wrap the cookie)

METHOD
Take out vanilla ice-cream from freezer 5 minutes before you are ready to assemble cookies.
Spread all cookies on a flat sheet tray, with the smooth side facing up. Count Tops and Bottoms.
Put the chocolate chips or chocolate sprinkles in bowl, big enough to roll the cookie in.
Scoop one ice-cream scoop of ice-cream on the bottom half of the cookie.
Take the top cookie and place it over the ice-cream and press firmly ensuring the cookie does not break.
Take a knife and pass around the sides to slightly smoothen the sides
Roll the sides of the cookie in the chocolate chip/sprinkles
Place on parchment or wax paper and wrap.
Place the openings of the paper face down.
To prevent the ice-cream sandwiches from melting, as one sandwich is melted place in the freezer.

TIPS:
Any flavour ice-cream or cookie can be used.
Any garnish can be used for example nuts, white chocolate, colourful sprinkles
When building the sandwiches, if the ice cream is getting soft, place back in the freezer to harden.
Wrapping the ice-cream sandwich is optional, this makes it easier to serve.

What flavour ice-cream you will use?
What kind of cookie you will use?
 

CHOCOLATE OREO CUPCAKES

Oreo Cupcake done by Marissa Khan

 

 

INGREDIENTS

1 Box chocolate Fudge Cake

1 tablespoon of strong brewed coffee

15 Oreo biscuits

1 tub of whipped vanilla frosting

 

METHOD

Mix box cake as stated on the box

Stir in coffee

Pour batter in lined cupcake pans. 3/4 full

When cakes are finished, set aside to cool.

Crumble 3 biscuits in a sandwich bag.

Mix crumbled biscuits and frosting together 

Put a dollop of frosting on top of each cake.

Top with a half or whole Oreo cookie

 

 

TIPS

If you have a piping bag and tip, Insert tip in cupcakes

pipe some plain vanilla frosting in the middle of each cupcake

for a cream filling. Then frost.

Any favourite cookie can be used.

Can also be made in a 8" cake.

 

What other favourite cookie you will use?

MOLTEN LAVA CAKES

INGREDIENTS:
1 Box of Chocolate Fudge Cake
Hershey's Kisses ( Milk Chocolate)
1 tablespoon off strong brewed coffee
chocolate topping
Ice-cream or whipped cream for topping
Fruits and mint (optional)


METHOD
Mix box cake as stated on box
Add coffee and stir
Put cup cake liners in cupcake pan.
Full half of each cupcake with batter
Carefully place one Hershey's kisses in the middle
Cover with batter ensuring cupcake is not more than 3/4 full.
Bake cakes 5 minutes less than stated on box.

SERVE:
Remove from paper cup, be gentle as cake may be soft and warm
Place on serving dish, if cold, warm in microwave
Cover top with store bought chocolate topping
Place one scoop of vanilla ice-cream or whip cream on top
Fruits, powdered sugar and mint optional.
Must be served warm

Will you eat one or two of this delicious cake?

WHICH WOULD YOU CHOOSE?

Which would you choose?

Chocolate cake and vanilla frosting?

OR

Vanilla cake and chocolate frosting?

FRUIT SORBET CAKE

INGREDIENTS:

1 Litre of Strawberry sorbet
1 Litre of Black Berry Sorbet
Low fat whip cream
Fresh berries for garnish
Mint leaves for garnish
Plastic Wrap

METHOD:

Cover the inside of a cake pan with plastic wrap, ensuring there is a lot of excess at the sides
Soften the Black berry sorbet enough for it to spread easily. Cover thoroughly with plastic.
Place back in the freezer for an hour until frozen
Once frozen add the strawberry sorbet on top. Also ensuring it is soft enough to spread easily.
Cover with plastic and place back in the freezer until ready to serve.
When ready to serve remove cake from pan and remove the plastic.
Place in serving tray.
Cover top with whip cream and garnish with frozen fresh fruits and mint leaves.
(Freeze the fresh fruits for a professional look)

TIPS:
You can use any flavour of sorbet and any amount of levels. Play around with the colours.
Just repeat the process accordingly.
The whip cream can be omitted.
Between the sorbet flavours fruits can be layered.
Do not put whole fruits inside the sorbet mixture as it may cause the cake to break.
Can also be done with different flavour ice-cream......

What different flavours will you use?