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