Follow by Email

Tuesday, February 2, 2016

2 Ingredient Cream Biscuits

2 Ingredient Cream Biscuits

All you need is 2 Ingredients to make these light fluffy Cream Biscuits (or Scones) – Self Raising Flour and Cream plus a little butter to brush on. You won’t believe how quick and easy they are. The recipe includes tips on what to avoid when making biscuits and is sure to become your ‘Go To’ recipe.

Ingredients:

1 3/4 cups White Lily Self-Rising Flour
1 cup of Heavy Cream
1/4 cup of melted butter (for tops of biscuits)

Directions:


Click Here for the tutorial.

Source:

Strawberry Pie

No Bake Strawberry Pie

If you are looking for the ultimate in a fresh dessert you have to try this amazing Strawberry Pie. The colours are heightened by the beautiful glaze and it’s an easy recipe that will not fail you.

Ingredients:

Crust
  • ½ c. (1 stick) butter, softened
  • 3 Tbsp. sugar
  • 1 c. flour
Filling
  • 2 c. water
  • 2 c. sugar
  • 6 Tbsp. cornstarch
  • 1 (6 oz.) package strawberry jell-o
  • 3 quarts strawberries, cleaned and de-stemmed
  • *If you are using a shallow or smaller pie plate, you will need fewer strawberries and less glaze.

Directions:

Crust
  1. Mix butter, sugar, and flour and press into a greased deep pie plate. Bake at 375 degrees for 10 minutes.
Filling
  1. Bring water, sugar, and cornstarch to a boil, stirring, until thick and clear.
  2. Add strawberry jell-o; mix well and cool.
  3. Fold in strawberries.
  4. Pour into pie shell.
  5. Store in refrigerator until set; serve with whipped cream.

Source: lemontreedwelling.com

Chocolate Raspberry Football Cookie Truffles

Chocolate Raspberry Football Cookie Truffles

Shape this easy-to-prepare cookie truffle mixture into ovals and decorate to resemble mini footballs for game day parties.

Ingredients:


Serves: 18
Serving Size: 2 truffles
  • Mix crumbled cookies, marshmallow creme and raspberry flavor in large bowl until well blended. Shape mixture into 1-inch ovals. Set aside.
  • Melt semi-sweet chocolate directed on package. Using a fork, dip 1 cookie truffle at a time into the chocolate. Tap back of fork 2 or 3 times against edge of dish to allow excess chocolate to drip off. Place on wax paper-lined tray.
  • Refrigerate 30 minutes or until chocolate is set. Spoon melted white chocolate into small resealable plastic bag. Cut a small piece from one of the bottom corners of bag. Close bag tightly then pipe lines on truffles. Let stand until chocolate is set. Store in covered container at room temperature up to 5 days.
  • Source: 








Valentine's Crack

Valentines Crack

You’ll love this delicious Valentine’s Crack and it takes just 3 minutes to prepare from a handful of ingredients.  It’s simply Saltine style Crackers topped with a mix of Butter and Brown Sugar that’s baked for just 7 minutes. They’re then topped with White Chocolate Chips, Pink Chocolate Melts and Sprinkles.

Ingredients:

  1. 50 Saltine Crackers
  2. 1 Cup butter cut into chunks to melt down (2 sticks)
  3. 1 Cup LIght Brown Sugar
  4. 2 Cups White Chocolate Chips
  5. 1/4 Cup Pink Chocolate Melts
  6. Valentine's Sprinkles

Directions:
  1. Preheat oven to 325 degrees. Line a large cookie tray with aluminum foil. Spray with cooking spray. Line saltines up neatly in rows.
  2. In a medium sized pot melt your butter and brown sugar. Once butter is melted down, bring to a boil. Continue to stir the entire time and boil for about 2 minutes. It will look gorgeous and bubbly.
  3. Pour over the top of the saltines. Gently spread across the saltines.
  4. Place in oven and bake for about 7 minutes.
  5. While your crack is in the oven melt your pink chocolate melts according to package directions. *Please see the body of the post, I have included my no fail chocolate melting tips.
  6. Remove the pan from the oven and than sprinkle your white chocolate chips over the saltines. Your hot toffee mixture will melt the chips. I put mine back in the oven for a minute to move the process along. Once your chips are melting, spread across the top evenly with a spatula.
  7. Mix your pink chocolate into the white chocolate by pouring it over the top in a decorative way. I also used a butter knife tip to help combine my colors to my liking. Quickly decorate with sprinkles that tickle your fancy, the melted chocolate will act as your glue.
  8. Once chocolate is completely hardened you are ready to serve your LOVES.

Source: sparklestosprinkles.com

Blueberry Lemon Bars

Lemon Blueberry Bars

You won’t be able to resist these Blueberry Lemon Bars!  They are quick and easy to make and you’ll love the zesty tangy taste. They are perfect for a family dessert, sweet treat or afternoon tea with friends.  The recipe calls for Graham Crackers and we’ve included a homemade version below, or you can replace with Digestive or Wholemeal Biscuits.

Ingredients:

For the crust: 
  • 1 1/2 cups graham cracker crumbs
  • 6 tablespoons butter, melted
  • 1/4 cup granulated sugar
  • Zest of one lemon
For the filling:
  • 2 large egg yolks
  • 1 (14 ounce can) sweetened condensed milk 
  • 1/2 cup fresh lemon juice
  • 1 teaspoon lemon zest
  • 1 cup fresh blueberries

Directions:

Preheat the oven to 350 degrees F. Spray an 8x8 inch baking dish with cooking spray. Set aside.
In a medium bowl, combine the graham cracker crumbs, melted butter, sugar, and lemon zest. Stir until graham cracker crumbs are moist. Press crumbs firmly into the bottom and slightly up the sides of prepared pan. Bake the graham cracker crust for 10 minutes. Remove from oven and allow to cool to room temperature.
To make the filling, combine the egg yolks and condensed milk in a medium bowl. Stir in the lemon juice and lemon zest. Stir until mixture is smooth and begins to slightly thicken. Gently fold in the 3/4 of the blueberries, reserving some for the top. 
Pour the lemon blueberry filling evenly over the graham cracker crust then top with the remaining blueberries. Bake for 15 minutes, or until just set.
Cool for 10 minutes at room temperature, then refrigerate until completely chilled. Cut into bars and serve. 
Source: lickthebowlgood.blogspot.com.au/

Unstuffed Cabbage Casserole

Unstuffed Cabbage Casserole

If you enjoy Stuffed Cabbage Rolls you’re going to love this quick and easy Unstuffed Cabbage Casserole.  It takes only 20 minutes preparation and is totally delicious. They’ll be coming back for seconds!

Ingredients:

  • 2 pounds cabbage
  • 2 tablespoons olive oil
  • 1 pound lean ground beef
  • 1 large onion, chopped
  • 4 cloves garlic
  • 1 teaspoon tomato paste
  • ½ cup tomatoes, diced
  • ¼ cup chopped parsley
  • ½ teaspoon black pepper
  • 1 teaspoon dried mint
  • Salt to taste
  • 1 and ¾ cup cooked rice
  • 2 tablespoons lemon juice

Directions:

  1. Divide the cabbage into layers and blanch them in boiling water until tender. Drain well and chop them roughly.
  2. Heat a pan on medium heat and add ground beef. Cook until it releases and then absorbs its juice.
  3. Add onions, garlic and olive oil and cook stirring for 5-10 minutes.
  4. Add in tomatoes and tomato paste and stir well.
  5. Season with salt, black pepper and dried mint.
  6. Finally add cooked rice, lemon juice and chopped cabbage. Cook over medium low heat for 5-10 minutes.
  7. Preheat oven to 350F (175C).
  8. Spray a casserole dish with olive oil. Pour the mixture into it and bake for 45 minutes.

Source: giverecipe.com

30 Second Mayonnaise

30 Second Homemade Mayonnaise

It’s so easy to make your own Mayonnaise and all you need is 30 Seconds and just 2 ingredients. You make it in the same jar you store it in.  That’s less time than it would take you you head to the supermarket!

Ingredients:
  • 1 whole egg (use pasteurized for safety) at room temperature
  • 1 cup mild oil, like safflower, canola, or pure olive oil
  • 1 mason jar or other jar that is just wide enough to fit your immersion blender (I used a Kerr Wide Mouth Pint Jar)
Directions:

  1. Make sure your egg and oil are at room temperature, this is important. Put your egg and oil in the bottom of a glass jar that fits your immersion blender. Ideally, it should be a close fit.
  2. Put the immersion blender down into the cup and rest it at the bottom. Turn it on and blend, keeping it at the bottom until you start to see the mayo thicken. Then gently raise the blender head to blend the rest of the mayo. Stop the machine when you see that the entire jar has thickened. Don’t over-blend or the mayo will 'break'. Note: If you see that the mixture turns creamy before you have raised the blender, you can stop.
  3. Give it a stir and then cap the jar and store in the fridge. Eat it up within the week.
NOTES
If you want to flavor your mayo, you can add the juice of half a lemon and a teaspoon of mustard. That’s the classic seasoning, but of course you can do anything you want, it’s your mayonnaise ;)

Source: theviewfromgreatisland.com/

Puff Pastry Spinach Cups

puff pastry spinach cups

Get out the muffin tray and whip up a batch of these delicious Puff Pastry Spinach Cups. We love these Mini Treats that are great for a quick and easy dinner and perfect for Appetisers

Ingredients:
  • 1 Storebought Puff Pastry
  • 250 g Frozen Spinach
  • 1 tbsp. Sour Cream
  • 3 tbsp. Cream Cheese
  • 3 garlic cloves
  • 1 Cup Cheese, grated
  • salt and Black Pepper to taste
  • 2 tbsp. oil
Directions:

First chop the garlic. Heat a non-stick skillet to medium low heat, sprinkle with some cooking oil. Add garlic and cook for few seconds, then add spinach and cook until all water vapourised. You can also add a little bit of grated fresh ginger, it will give an amazing aroma to the spinach. Leave cooked spinach on the side to cool down.

Combine cooled spinach with sourcream, cream cheese and grated cheese, add some salt and black pepper to taste.

Divide puff pastry into 8 pieces.

Press each of the dough pieces into a muffin tin.

Using a spoon, fill each cup with the spinach mixture.

Heat the oven to 200°C, and bake the cups for about 20 minutes, until golden brown.

Belive me, you will love this recipe just like I do.

Source:  handimania.com

Sunny Spinach Pie



Sunny Spinach Pie
This Sunny Spinach Pie is sure to become a family favourite and it’s a meal in itself.  It’s great for picnics, parties or an appetiser.  One thing is for sure, you won’t be able to wait to make it. You’ll also love the Puff Pastry Spinach Puffs and the Cheesy Spinach Balls

Ingredients:
  • for the dough:
    3 1/2 cup/500 g of flour
    1/4 cup + 2 Tbsp/90 ml of extra virgin olive oil
    7/8 cup/200 ml of warm dry white wine
    2 tsp of salt
    for the stuffing:
    3 + 2/3 cups/350 gr of boiled spinach
    1 + 1/3 (abundant)/350 gr of ricotta cheese
    1 egg
    100 g of grated Parmigiano Reggiano or Grana cheese
    salt
    pepper
    breadcrumbs






















Directions:

1. Mix all the ingredients for the dough and work the dough until it becomes uniform (using a mixer or not).
2. Cover it with plastic wrap while preparing the stuffing.
3. Boil the spinach and squeeze it to eliminate the water.
4. Cut it with a sharp knife to facilitate.
5. Mix it with the ricotta cheese.
6. Add the egg.
7. Add the grated cheese, salt and pepper.
8. Amalgamate all ingredients.
9. Preheat the oven to 180°C/356°F.
10. Divide the dough in two.
11. Create 2 circles of 30cm/11.8in each using a rolling pin.
12. Place the 1st dough circle on baking paper.
13. Spread some breadcrumbs on it.
14. Place part of the stuffing in the center of the circle and the remaining creating another circle around, as seen on the photos.
15. Cover it with the 2nd circle of dough.
16. Wet the borders and attach one to another using a fork.
17. Place a small bowl over the central stuffing and punch with a fork all around.
18. Using a sharp knife cut the borders in 3cm/1.2in slices.
19. Turn them upside 90°.
20. Bake for 30 minutes in preheated oven at 180°C/356°F.
21. Buon appetito!
 

Source: italianchips.com


Tree Stump Bunny Cake




Ingredients:

(makes a four-tiered cake)

For cakes:
Recipe from Donna Hay
1 cup water
120 gms butter, chopped
4 tablespoons cocoa, sifted
2 cups plain flour, sifted
1 tsp bicarbonate of (baking) soda, sifted
2 cups caster sugar
2 eggs
1/2 cup buttermilk
1/2 tsp ground vanilla bean

For filling:
50 gms butter, at room temperature
250 gms cream cheese
1 cup icing sugar, sifted
1/4 cup cocoa, sifted

For chocolate buttercream:
500 gms butter, at room temperature
1/2 cup cocoa
2 cups icing sugar

To decorate:
350 gms fondant
Desired food colourings and sugar decorations

Directions:

Preheat oven to 150C.

For your decorations, form two-thirds of the fondant into a large ball to form your rabbit's bottom, then make a small ball for it's tail. Create two rabbit feet, using a scalpel or small knife to create his toes. Colour a small amount of remaining fondant grey - form shapes for your rabbit's feet pads. Colour remaining fondant green and slice into grass blades or various lengths and widths. Allow to dry on a sheet of baking paper. 

For the cakes, place the water, butter and cocoa in a saucepan over medium heat and stir until the butter has melted. Place the flour, bicarbonate of soda and sugar in a bowl, add the cocoa mixture and whisk to combine. Add the eggs, buttermilk and vanilla and whisk to combine.

Divide mixture between 4 lightly greased 20cm round cake tins lined with non-stick baking paper. Bake for 40 minutes or until cooked when tested with a skewer. Allow to cool in the tins for 5 minutes. Turn out onto wire racks to cool completely. Stack two cooled cakes on top of eachother (with baking paper in between each layer to prevent sticking) and with a small, sharp knife, cut a semi-circular hole (about 3 cms deep and 7cm wide) into the cakes - this will form the burrow for your Easter bunny. Refrigerate until needed.

For the cream cheese filling, place the butter and cheese in the bowl of an electric mixer and beat for 6 - 8 minutes or until pale and creamy. Add the icing sugar and cocoa and beat for a further 6 - 8 minutes or until light and fluffy. To assemble, place bottom layer (the layer that has the base of the already cut burrow) on a serving plate and thinly spread with one quarter of the frosting. Repeat with remaining layers, then use any left over frosting to fill in gaps between layers. Refrigerate for an hour. 

For chocolate buttercream, beat butter in the bowl of an electric mixer until smooth and pale. Add cocoa and beat until combined. With motor running on a low speed, gradually add icing sugar, increasing speed to high between additions. Stop when mixture is light and fluffy, but holds it's shape - you may not need all of the icing sugar. 

Remove cake from fridge and very cover very thinly in a layer of buttercream. Chill for 30 minutes. 

Once crumb coat of buttercream has cooled, coat cake and burrow liberally with buttercream - you can be messy with this part. Vertical strokes will make it look more tree-like, and remember to add rings to the top of the tree stump. Add roots around the base of tree. Insert bunny into the burrow, adding his tail and feet, using a paintbrush dipped in water to secure. Decorate tree with grass, flowers and Easter eggs as you like. 

Standing over twenty centimeters tall, this proud, four-tiered chocolate cake means business, was incredibly heavy and could serve twenty, quite honestly. But the cake itself is lovely and moist, not overly sweet, and stores incredibly well. I made my cakes a few days in advance and kept them in the fridge for three days before decorating: you would never have known. 

The original cake recipe called for two 12cm split cakes, resulting in a much smaller four tiered cake, but I have doubled all quantities. If you don't have an army of grateful coworkers or family members to consume your gorgeous cake, maybe scale it down a little. Or go overboard. It isEaster. 

Source: mybuttoncake.blogspot.com.au/

Birds Nest Cake


Birds Nest CakeClick Here.

We’re in love with this stunning Birds Nest Cake and it doesn’t get much easier.  Apart from looking gorgeous, the added bonus is that you don’t need to be a star in the kitchen to recreate it. The Cake is surprisingly simple and the criss cross textured detail will make you look like you have gone to a lot of effort.  This is ideal for all your special occasions.

Click Here for tutorial. 

Source: youtube.com

Easy Italian Chicken Bake



4 Ingredient Easy Italian Chicken Bake

This Easy Italian Chicken Bake is bound to become a regular on your family meal menu! It takes just minutes to put together from only 4 Ingredients. It’s healthy and Gluten Free.

Ingredients:

  • 3-4 Boneless Skinless Chicken Breasts
  • 4-6 Tablespoons Prepared Pesto
  • 1-2 Roma Tomatoes
  • 1 Cup Mozzarella Cheese, grated

Directions:

  1. Trim the chicken and lay them in a glass baking dish in a single layer.
  2. Spread 1-2 tablespoons of the pesto on top of each chicken breast.
  3. Cut the roma tomatoes into slices approx ½" thick and lay 2 slices on top of each chicken breast.
  4. Sprinkle the cheese over the top of the chicken breasts.
  5. Bake at 400?F for 30-40 minutes or until the chicken is done and the juices run clear.
  6. Serve over a bed of rice or a plate of pasta. Enjoy!

Source: thepinningmama.com