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Short Description: Layered with chocolate cookies, cream cheese and dulce de leche, this dessert is ridiculously yummy.
Ingredients:
- 1 cup dulce de leche
- ½ cup heavy cream
- 1 cup cream cheese
- Chocolate cookies
- ½ cup brewed coffee
- 1 cup semisweet chocolate ganache
Preparation:
- Beat the dulce de leche, heavy cream and cream cheese until combined.
- Dip the cookies in coffee.
- In a serving dish, layer cookies and caramelized whipped cream mixture.
- Cover with the ganache and refrigerate for 3 hours before serving.
Short Description: If you like Twinkies, you'll love these 4 little cakes stuffed with a variety of sweet creams.
Ingredients:
Sponge Cake Base:
- 4 large eggs, roughly beaten
- ½ cup unsalted butter, melted and cooled to room temperature
- 1 cup water
- 1 package vanilla pudding mix
- 1 package yellow cake mix
Filling Base:
- ¼ cup unsalted butter, room temperature
- ¾ cup confectioner’s sugar
- 4 oz cool whip
- ½ tsp vanilla extract
Decadent Chocolate:
- 2 tbsp cocoa powder
- ¼ cup dark chocolate, melted and cooled to room temperature
- ¼ cup mini chocolate chips
Strawberries and Cream:
- 5 strawberries, pureed in a blender
- Pink food coloring
- 2 tbsp strawberry jam
- 3 strawberries, finely diced
- Cookies and Cream:
- ¼ cup mini chocolate chips
- 5 oreo cookies, crushed
- 2 tbsp vanilla pudding
- Peanut Butter Cup:
- 2 tbsp cocoa powder
- ¼ cup creamy peanut butter
Preparation:
Make the sponge cake base:
- Combine the eggs and butter in a large bowl. Add the water, pudding mix and cake mix [VARIATIONS]
- Decadent Chocolate: Add 2 tbsp cocoa powder and mix to combine.
- Strawberries and Cream: Add the strawberry puree, a drop of pink food coloring and mix to combine.
- Cookies and Cream: Add the mini chocolate chips and mix to combine.
- Peanut Butter Cup: Add 2 tbsp cocoa powder and mix to combine.
- Spoon into a greased and floured twinkie pan. Bake at 350F for 15-20 minutes, or until a skewer inserted into the middle comes out clean. Cool them in the pan for 5 minutes, then turn out onto a wire rack.
- Make the filling base: Beat the butter with an electric mixer until pale and fluffy. Add the confectioner’s sugar, cool whip and vanilla extract and mix until combined. [VARIATIONS]
- Decadent Chocolate: Add the melted chocolate and chocolate chips and gently fold to combine.
- Strawberries and Cream: Add the strawberry jam and diced strawberries and fold to combine.
- Cookies and Cream: Add the oreo cookies and vanilla pudding and fold to combine.
- Peanut Butter Cup: Add the peanut butter and fold to combine.
- To fill the cakes, poke 3 holes in the base of each cake. Spoon the filling into a piping bag fitted with a medium-sized round piping tip. Pipe the filling into each hole, until the cake feels heavier – this means that it’s full!
- Place the cakes in the fridge to chill slightly before serving. Enjoy!
Duration: 45 min.
Server: 6
Ingredients:
- Nonstick cooking spray, for pan
- 1 1 large head of cauliflower, cut into florets (about 3 cups) =
- 2 tbsp. olive oil
- kosher salt
- Freshly ground black pepper
- 1 tsp. garlic powder
- 5 slices bacon, cooked and crumbled
- 1 c. shredded Cheddar cheese
- 1 tbsp. finely chopped chives
Preparation:
- Preheat oven to 425° and grease a large baking sheet with cooking spray.
- In a large pot of salted boiling water, cook cauliflower until fork tender, about 5 minutes. Drain and pat dry.
- Spread florets out in a single layer on the prepared baking sheet and toss with olive oil, salt, pepper, and garlic powder. Using a potato masher, or the bottom of a small glass, lightly smash the cauliflower florets.
- Top each smashed cauliflower floret with a pinch of cheddar cheese and some crumbled bacon. Bake until the cheese is melted and crispy around the edges, about 15 minutes.
- Sprinkle chives over cauliflower and serve warm or at room temperature.
Short Description: Mirror, mirror on the wall ... which is the tastiest cupcake of them all?
Serve: 20
Ingredients:
- 429g all-purpose flour
- 265g caster (superfine) sugar
- 1/2 tsp salt
- 3 tsp baking powder
- 375ml of milk
- 125ml vegetable oil
- 125g unsalted butter, softened
- 2 tbsp Greek yogurt (can substitute with sour cream)
- 1 tsp vanilla extract
- 2 large eggs
- 4 drops Americolor white food gel. [OPTIONAL]
Frosting:
- 1 batch fluffy White choc ganache frosting
- 4 drops Americolor white food gel. [OPTIONAL]
- White Chocolate sauce
- 400gm good quality white chocolate
- 50g butter
- 50g brown sugar (white sugar if you want a white choc sauce)
- 250ml cream
- 4 drops Americolor white food gel. [OPTIONAL]
Preparation:
- White Chocolate Sauce
- Add all ingredients to a large microwave safe bowl and microwave for 1 min at a time, mixing each time until smooth. Cover with plastic wrap and chill. Microwave for 30 seconds right before using.
- Cupcakes
- Preheat a fan-forced oven to 130C (266F). Line a cupcake tin with cupcake liners.
- In the bowl of a stand mixer fitted with the paddle attachment, add the flour, baking powder, caster sugar and salt. Turn mixer on low speed and allow it to mix for a couple minutes to help everything combine well (alternatively you may do this by sifting the ingredients together).
- Add the softened butter and let it mix until it resembles a fine sand like texture.
- Next, add milk, eggs, yogurt, oil and vanilla extract in a large jug and whisk well.
- Add wet ingredients to dry ingredients in a slow and steady stream until no dry ingredients are visible. Scrape down the bowl. It’s at this point that you can add the and mix for another 20 seconds.
- Fill each cupcake liner 3/4 of the way (using an ice cream scoop to transfer the batter into the cupcake liners makes this a quick and easy process otherwise you can use two tablespoons).
- Bake for 30 min or until a toothpick inserted comes out clean. Allow them to cool completely on a wire cooling rack before frosting.
- Core the center of each cupcake and fill with choc sauce.
- Fit the end of a piping bag with a Wilton 1M tip. Frost in a swirl.
Short Description: Rich, no-churn chocolate peanut butter ice cream with a healthy dose of caramel!
Duration: 3 hrs
Serve: 4
Ingredients:
- 1 ½ cups thickened/whipping cream
- ½ cup sweetened condensed milk
- ¼ cup cocoa powder
- 1 cup peanut butter chips
- ½ cup dulce de leche
- 200g peanut butter
- 4 waffle cups
- 400g dark choc (melted)
- 400g chopped peanuts
- Choc Sauce to drizzle
- 200ml Whipped cream to decorate
- X4 maraschino cherries
Preparation:
- Combine your cream and sweetened condensed milk in a large mixing bowl and mix using a stand mixer or hand mixer until you reach stiff peaks.
- Add cocoa powder and continue beating until well combined. Fold in peanut butter chips and ¼ cup dulce de leche.
- Transfer half to a deep baking tin. Add the rest of the dulce de leche and then add the rest of the ice cream. Freeze for at least 2-3 hrs.
- Dip the top of the waffle cups in melted chocolate and sprinkle chopped peanuts on top. Chill for 20 min.
- Spread peanut butter on top of ice cream when you take it out of the freezer and then drizzle chocolate sauce. Sprinkle rest of the chopped peanuts on top.
- Scoop ice cream into waffle cups, top with whipped cream and a cherry.
Short Description: These chocolatey Cat in the Hat treats not only taste great, but look incredible too.
Ingredients:
Cupcake:
- 200 grams Plain flour
- 45 grams Cocoa powder
- 2 tsp Baking powder
- ¼ tsp Salt
- 100 grams Soft light brown sugar
- 180 grams Caster sugar
- 80 grams Unsalted butter
- 240 ml Whole milk
- 2 Eggs
- 1 tsp Vanilla extract
Buttercream:
- 450 grams Icing sugar
- 150 grams Unsalted butter
- 35-40 ml Whole milk
To decorate:
- Blue gel food colour
- Red & white Ready to roll icing
Preparation:
- Preheat oven to 190ÂșC. Sift the dry ingredients together into a bowl.
- In a separate bowl beat together the butter and two sugars until creamy.
- Meanwhile, in another bowl/jug whisk together the milk, eggs and vanilla extract.
- Add ⅓ of the wet ingredients into the butter mixture and mix on a slow/medium speed followed by ½ of the dry ingredients.
- Scrape down your bowl and beat in ½ the remaining wet ingredients followed by the rest of the dry ingredients. Once combined pour in the remaining wet ingredients.
- Once the mixture is smooth, evenly divide it into the cupcake cases.
- Bake in the oven for 18-22 minutes or until a skewer comes out clean.
- For the buttercream sift the icing sugar into a bowl and beat it into the butter. Once sandy pour in the milk to combine.
- Beat for a good 5 minutes until the icing is paler in colour and is light and fluffy. Add in blue colouring and beat until well combined.
- Place the icing into a piping bag with a star tip and pipe swirls onto each cupcake.
- To decorate, roll the white icing out to 3 mm thick and cut round circles out using a cookie cutter smaller than the cupcake. Leave to set.
- For the hat. Roll out red & white icing to roughly 1 cm thick and cut out circles using the wide end of a piping nozzle 2 cm wide. 3 red circles and 2 white circles per hat.
- Starting with the red icing, stack the circles on top of each other using water as glue in between the layers. Roll in your hands to secure the layers together.
- Tilt the top of the hat to the side and leave to set.
- Once set glue the hats on top of the larger white circles and place on top of the cupcakes.
Enjoy! :D