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