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?

CHOCOLATE CRUNCH ICE-CREAM CAKE

INGREDIENTS:

2 Litres of Chocolate Ice-Cream
2 cups Chocolate Rice Krispies
1/2 cup Chocolate Rice Krispies
1 small bag of chocolate chips
Clear plastic wrap.

METHOD:

Line cake pan with clear plastic ensuring there are a lot of excess plastic all around.
Soften Ice Cream for it to spread easily. In a mixing bowl fold in 1/2 cup of rice krispies with ice-cream.
Pour in cake pan and spread evenly.
Cover with excess plastic and return to freezer. Ensuring the plastic is close to the ice cream mixture.
In a separate bowl add melted chocolate and 2 cups of chocolate rice krispies. Set aside.
When ready to serve open plastic and pull out frozen cake, remove from plastic and place on dish.
Top with chocolate and rice krispies mixture.
Serve immediately, store leftovers in the freezer.

TIPS:
Any type and flavour of ice-cream can be used.
For a healthier treat - Sorbet ice cream can be used topped with fruits.

Isn't this easy to make?

GRONOLA BARS FOR A NOT SO SWEET ENDING..............

 

 

 

INGREDIENTS:

 

2 Cups old-fashioned rolled oats

1/2 Cup raw sunflower seeds

1 Cup sliced almonds

1/2 Cup wheat germ

1/2 Cup of honey

1/4 Cup dark brown sugar

1 -ounce unsalted butter, plus extra for pan

2 teaspoons vanilla extract

1/2 teaspoon kosher salt

11/2 Cup chopped dried fruit, any combination of apricots, cherries or blueberries

1/2 Cup of Dark Chocolate Chips

 

METHOD:

 

Butter a 9 by 9-inch baking dish and set aside. Preheat the oven to 350 degrees F.
Spread the oats, sunflower seeds, almonds, and wheat germ onto a baking sheet.
Place in the oven and toast for 15 minutes, stirring occasionally.
In the meantime, combine the honey, brown sugar, butter, extract and salt in a medium saucepan and place over medium heat. Cook until the brown sugar has completely dissolved.
Once the oat mixture is done, remove it from the oven and reduce the heat to 300 degrees F. Immediately add the oat mixture to the liquid mixture, add the dried fruit, and stir to combine. Turn mixture out into the prepared baking dish and press down, evenly distributing the mixture in the dish.
Add chocolate chips on the top and press in. Place in the oven to bake for 25 minutes. Remove from the oven and allow to cool completely.
Cut into squares and store in an airtight container for up to a week.

TIPS:
Chocolate chips can be omitted for a healthier dessert.
Instead of Brown Sugar, Agave can be used.
Any type of fruits and nuts can be used and the amount can be adjusted to your preference.
Chocolate can be drizzled at the top of the bars or coated at the bottom.

 



 

SUMMER FRUITY PARFAIT

INGREDIENTS

3/4 cup sliced strawberries                                                         

3/4 cup blueberries

1 container plain yogurt

1 tablespoon wheat germ

1/2 banana, sliced

1/3 cup granola

Agave to sweetened

 

METHOD

 

Sweetened the yogurt with agave

Layer strawberries, blueberries, yogurt, wheat germ, sliced banana, and granola in a large bowl or individual cups.

Continue to build the parfait, repeating the layers until all of the ingredients are used completely.

 

 

TIPS

Greek Yogurt can be used

Any fruits can be used

Nuts can be added

Use a clear container to show off the layers

Serve cold

 

 

 

WARM CHOCOLATE CHIP COOKIES

INGREDIENTS

2 1/4 cups all-purpose flour

1/2 teaspoon baking soda

1 cup unsalted butter, room temperature

1/2 cup granulated sugar

1 cup brown sugar

1 teaspoon salt

2 teaspoons pure vanilla extract

2 large eggs

2 cups (about 12 ounces) semisweet and/or milk chocolate chips

 

METHOD

Preheat oven to 350 degrees. In a small bowl, whisk together the flour and baking soda; set aside.

In another bowl combine the butter with both sugars, mix until light and fluffy, add the salt, vanilla, and eggs. Mix well for about 1 minute. Add flour mixture; mix until just combined. Stir in the chocolate chips.

Drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper.

Bake until cookies are golden around the edges, but still soft in the center, 8 to 10 minutes. Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer to a wire rack, and let cool completely.

 

TIPS:

Use a hand mixer for easy mixing

Store cookies in an airtight container at room temperature up to 1 week.

You can add white chocolate chips, dark chocolate chips or even nuts.

When ready to serve, warm for 30 seconds and serve with a cold class of milk or icecream

FUN RAINBOW CUPCAKES

Rainbow cupcakes made by Marissa Khan

INGREDIENTS

1 Box of White cake mix
 1 tub of vanilla whipped frosting
 Food Colouring - purple, blue, green, yellow, orange and red
 colourful sprinkles
 6 disposal cups and spoons

METHOD
Mix box cake as specified on the box.
Separate cake batter evenly in 6 disposal cups
Colour each cup of batter with one of the above mentioned colours.
Drop one layer of each colour in the cupcake pan in the following order:
Purple, Blue, Green, Yellow, orange and red.
Be gentle and pour the layers slowly.
Bake as specified on the box.

When cooled Frost each cupcake and sprinkle with coloured sprinkles.

TIPS
You can use primary colours red, blue green and yellow and mix together to get desired colours.
Ensure when mixing the colours, they are bright as they get lighter when the cake is baked.
Use a spoon to pour batter for better control
You can use any colour you desire
The same process can be followed for to bake an 8"cake.





Chocolate pot de creme

 

 

INGREDIENTS:

 



1 CUP OF MILK

1/4 CUP OF HEAVY CREAM

2/3 CUP OF MAYONNAISE

3 TABLESPOON OF SUGAR

1/2 TEASPOON OF COFFEE

1 CUP CHOCOLATE CHIPS

2 TABLESPOON OF VANILLA

1/4 KAHLUA

WHIP CREAM

CHOCOLATE SHAVINGS

METHOD:
Put milk, heavy cream, mayonnaise, sugar and coffee in a pot under medium heat until it starts to simmer.
Turn off the heat and add chocolate chips and vanilla.
Stir until Smooth.
Add Kahlua and stir
Pour into small bowls and refrigerate for 4 hours to set.
When ready to serve add whip cream on top and chocolate shavings.

TIPS:
You can leave out the Kahlua
Chocolate Shavings - use a block of chocolate and grate it on the cheese section to get shavings.
Top with fruits.
Pour the mixture in the same  bowls the dessert will be served in

CHOCOLATE COVERED STRAWBERRIES!!!!

INGREDIENTS:

1 bag of semisweet milk chocolate chips
1 dozen strawberries
1 table spoon of softened butter
1 teaspoon of fresh brewed coffee

METHOD:

Wash strawberries and dry them properly. Set aside on paper napkin.
Put the semisweet chocolate chips into a heatproof medium bowl.
Full a medium saucepan with a couple inches of water and bring to a simmer over medium heat. Turn off the heat; set the bowl of chocolate over the water to melt. Stir until smooth.
Once the chocolates are melted and smooth, remove from the heat.
Quickly add the butter and coffee and stir.
Line a sheet pan with parchment or waxed paper. Holding the strawberry by the stem, dip the fruit into the dark chocolate, lift and twist slightly, letting any excess chocolate fall back into the bowl. Set strawberries on the parchment paper. Repeat with the rest of the strawberries.
Set the strawberries aside until the chocolate sets, about 30 minutes.
Can be refrigerated also.

 

TIPS:

Melt the chocolate chips in a microwave for 1 minute, stir and then heat for another minute or until melted and smooth.

 

For a healthier choice dark chocolate chips can be used.

 

Ensure most of the strawberry is covered with chocolate, however leave the tops to show red.

 

To handle the strawberries properly leave the long stem attached or insert short bamboo skewers by the top stems.

 

 

TOPPINGS:

 

Melt 1/2 cup of white chocolate chips and after covering the strawberries with chocolate use a fork and drizzle the white chocolate on top.

 

Once dipped in chocolate and placed on the sheet pan you can sprinkle with your favourite topping.

Chocolate shavings, chocolate sprinkles, chopped nuts, chopped candy bars, any of your other favourite toppings.

 

Preparation time: 30 minutes

CHOCOLATY... HOT CHOCOLATE.....

INGREDIENTS:

1 cup, plus 1-2 tablespoons milk of choice

2 rounded teaspoons unsweetened cocoa powder

1 teaspoon raw sugar

¼ teaspoon vanilla extract

cinnamon, optional

 bay leaf, optional

 

METHOD:

1. Place milk in a small pot over medium low heat.
2. Meanwhile, place cocoa powder, sugar, and extra tablespoon of  milk in a small bowl. Whisk until a paste/thick mixture forms and powder is absorbed. Add additional tablespoon of milk, if needed.
3. Whisk cocoa mixture into milk mixture. Heat till hot but not boiling.
4. Pour into a mug and sprinkle with cinnamon, if using.
5. Serve and enjoy once the drink is cool enough to safely drink.

 

TIPS:

- Rice, Soy or Almond Milk can be used.

- In place of raw sugar, use AGAVE instead. sweeten to taste.

- Bay leaf and cinnamon flavours the drink but can be left out.

- Can be served cold or hot

- top with whip cream, marshmallows or chocolate chips.

- Hey you can top it with anything you like.

OREO CHEESECAKE

Oreo cheesecake made by Marissa Khan

INGREDIENTS:

1   Plain Box cheese cake recipe
14 OREO Cookies
12 Cupcake paper liners
Hot fudge syrup for topping

METHOD:

In a cupcake pan, line off cupcake liners in each mould.
Put an OREO biscuit at the bottom of each paper liner (this is your crust)
Mash up two OREO biscuits and fold into cheesecake batter.
Pour cheese cake batter into each cupcake liner and put in the refrigerator overnight.
Ensured it is covered with foil or plastic wrap.
Before serving Remove from paper liners and drizzle chocolate syrup over the top.


TIPS:
Ensure cheesecake is set properly before serving.
You can use any of your favourite biscuit as the crust
Can be served with whip cream
Sprinkle OREO crumbles at the top and caramel for garnish

Store Bought: Cheese cake mix, OREO biscuit, hot fudge syrup.

Preparation Time: 15 minutes.

Healthy Homemade Strawberry Frappuccino (sugar free, low fat, high protein)

 

Ingredients

• 2½ cups Unsweetened Vanilla Almond Milk
• 2 cups Frozen Strawberries (unsweetened)
• 1 cup Plain, Nonfat Greek Yogurt*
• ¾ tsp  Agave *
• ½ tsp Vanilla *
• 1 cup Ice Cubes

Method:

1. In a high-speed blender, add all of the ingredients. Blend until smooth.
2. Refrigerate for later or serve immediately with whipped cream and strawberry on top. Enjoy!

  

Tips:

 

Vanilla

White vanilla should be used, so the drink would not be discolored. If you don't have white,  brown vanilla can surely be used.

 

Agave

Is a natural sweetener!!

 

Nonfat Greek Yogurt

You can substitute with unsweetened plain yogurt

 

Want Chocolate?

Use Chocolate Unsweetened Almond Milk.

 

Rocky Road Cupcakes

 

Rocky Road cupcakes made by Marissa Khan

 

 

12 plain chocolate cupcakes

 

1 pack of your favourite chocolate covered peanuts

 

1 small pack of mini marshmallows

 

Your favourite type of nuts ( pecans, walnuts, almonds, peanuts)

 

Hot fudge syrup

 

Caramel syrup

 

1 tub of chocolate frosting

 

 

METHOD:

 

Bake cupcakes as instructed on the box.

Frost cupcakes with chocolate frosting

Arrange marshmallows, nuts, and chocolate covered peanuts on the top of each frosted cupcake,

In a pot of warm water, place the bottle of hot fudge and bottle of caramel syrup to thin out. After 5 minutes stir and once soften use a fork and drizzle hot fudge and caramel over each cupcake. Leave it to set for 15 minutes. Once set this will allow the topping to stick together.

That's it enjoy and have fun...........

 

Store bought items: Boxed cupcake mix, toppings for cupcake, chocolate hot fudge syrup, caramel syrup and frosting.

 

Preparation time: 30 minutes

 



Why have desserts?

 

The tradition of eating a dessert after having a meal is being followed by many cultures across the globe. This delectable dish served at the end of a dinner signifies completion of the meal and creates a sense of goodness within you. Apart from the cultural importance and the feel-good factor, a dessert can also offer you a variety of health benefits.

 

Aids in digestion. 

Adds extra vitamins and fiber to your diet.

Boosts immunity.

Reduces your blood pressure.

Balances hormones in the body.

Lowers the levels of LDL cholesterol (bad cholesterol).

Improves HDL cholesterol (good cholesterol).

Acts as an anti-depressant.



 

This blog is about making desserts easy and quick. The recipes are simple and the ingredients are easy to locate and buy. You don't have to go to culinary school to make desserts that look professional. By following these recipes you will leave your friends and family astonished. You can even spend quality time with your kids in the kitchen and let them help without the mess.......

 

Welcome and enjoy.........