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Thursday, 20 June 2013

Ice Cream Chocolate Fudge Sauce

Recipe & Image taken from

2/3 cup heavy cream
1/2 cup light corn syrup
1/3 cup dark brown sugar
1/4 cup dutch-process cocoa
1/4 tsp salt
6 oz dark/semisweet/bittersweet chocolate, chopped finely and divided
2 tbs unsalted butter
1 tsp vanilla

Place cream, corn syrup, cocoa, sugar, salt and 3 oz of the chopped chocolate in a small (1-1.5 qt) saucepan.  

Bring to boil over medium heat, stirring occasionally.  Reduce heat to low and keep it on a slow boil for 5 minutes, stirring every now and then.  Remove from heat.

Add the rest of the chocolate, the butter and the vanilla and stir until chocolate and butter are melted and sauce is smooth.

Cool to warm and serve over ice cream,  cake, etc.  May be stored in a tightly covered container in the refrigerator and warmed when needed.

Makes about 2 cups.

Wednesday, 19 June 2013

Cherry & Chocolate covered Ice Cream

Recipe & Image taken from

1 square carton of organic cherry ice-cream
fresh cherries (for garnish)
1/2 cup + (more for garnish) chocolate chips
cooled ganache
1/2 cup whipping cream

On a serving platter, turn ice-cream carton upside down and remove the
cardboard by cutting off the sides. return to freezer to set.

In the meantime combine 1/2 cup chocolate chips and 1/2 cup whipping cream in a
microwavable safe bowl. Microwave in 15 second increments, then stir,
repeat until smooth. Don't overcook or chocolate will burn and become

Let ganache cool until no longer warm to the touch. remove icecream from freezer and drizzle chocolate over the entire top surface (allowing it to run down the sides). top with fresh cherries and chocolate chips.

Return to the freezer to let chocolate set up (~30 minutes). slice and

serve with additional chocolate sauce and garnishes if needed.

Tuesday, 11 June 2013

Mini Lemon Tarts

Recipe & Image taken from

Vegetable-oil cooking spray
1 stick (8 tablespoons) cold unsalted butter, cut into small pieces
1/4 cup sugar
1 cup all-purpose flour, plus more for dusting
1 teaspoon freshly ground pepper
1/8 teaspoon salt
8 large egg yolks
2 tablespoons finely grated lemon zest
1 cup fresh lemon juice
2 cans (each 14 ounces) sweetened condensed milk
1/8 teaspoon salt

Make the crust: Preheat oven to 325 degrees. Coat six 4-inch and ten 3-inch round fluted tart pans with cooking spray. Place 4-inch pans on one rimmed baking sheet and 3-inch pans on another baking sheet.
With a mixer on medium-low speed, beat butter and sugar until just combined, about 30 seconds. Add flour, pepper, and salt, and beat 1 minute. Raise speed to medium-high, and beat until a dough forms, about 4 minutes.
On a lightly floured work surface, roll out dough to 1/4 inch thick. Cut out 31/4-inch circles and place in the 4-inch tart tins, pressing slightly to fill just the bottoms. Cut out 21/4-inch circles and place in 3-inch tart tins, pressing slightly to fill just the bottoms. Bake until pale golden brown, about 20 minutes. Let cool on sheets. (Leave oven on.)
Make the filling: Whisk egg yolks, lemon zest, lemon juice, condensed milk, and salt until smooth. Pour into tart pans. Bake until edges of filling are firm and slightly puffed, about 10 minutes for 3-inch tarts and 14 minutes for 4-inch tarts. Let cool. Refrigerate for 1 hour, then remove sides of tart pans (leaving the base), and refrigerate, uncovered, at least 4 hours, preferably overnight.

Friday, 7 June 2013

Cherry Margaritas

makes 4 margaritas

lime wedges
1 cup tequila
1 cup fresh cherry juice, about  1   1/2 cups of fresh cherries
1/3 cup fresh lime juice
1/2 cup Cointreau
ice cubes

On a small plate spread salt.  With lime wedges moisten rim of 6 ounce glasses.  Dip glasses into salt.   Place glasses into freezer to chill.

In a pitcher combine tequila, cherry juice, lime juice and Cointreau.  Remove glasses from freezer and serve margarita mixture over ice. Garnish with lime slices.

Chewy Chocolate Chip Cookies

2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, melted and slightly cooled
1 cup packed brown sugar
1/2 cup white sugar
1 tablespoon vanilla extract
1 egg
1 egg yolk
2 cups semisweet chocolate chips

Preheat the oven to 325 degrees F (165 degrees C). Line cookie sheets with parchment paper.
Sift together the flour, baking soda and salt; set aside.
In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. If your butter was still hot when you added it your dough may be really wet at this point. Let it rest at room temperature for a couple of minutes if this is the case and then it will be cool enough to scoop into cookies.
Roll a scant half-cup of dough into a ball. Holding dough ball in fingertips of both hands, pull apart into two equal halves. Rotate halves 90 degrees and, with jagged surfaces facing up, place formed dough onto cookie sheet (Or just put a dang ball of dough on the cookie sheet!). Bake, reversing position of cookie sheets halfway through baking, until cookies are light golden brown and outer edges start to harden yet centers are still soft and puffy (approximately 11-14 minutes). Do not overbake.

Cool cookies on sheets until able to lift without breaking. Transfer to a wire rack to cool.

White Chocolate & Macadamia Nut Cookies

Recipe & Image taken from

2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup butter, melted
1 cup packed brown sugar
1/2 cup white sugar
1 egg
1 egg yolk
1 tablespoon vanilla extract
1 1/2 cups chopped macadamia nuts
1 1/2 to 2 cups white chocolate chips

Preheat the oven to 325 degrees. Combine the flour, baking soda and salt in a small bowl then set aside. Beat together the melted butter, brown sugar, white sugar, egg, egg yolk and vanilla with a mixer until creamy.
Gradually add the flour mixture to the sugar mixture until just mixed. Stir in the macadamia nuts and white chocolate chips by hand. Drop by the spoonful onto a greased or parchment lined baking sheet.
Bake for 12-15 minutes or until the edges look golden brown. Cool on the baking sheet for at least 4-5 minutes so the cookies can set before moving to a rack.


Lemon Crumb Bars

Recipe & Image taken from

1 cup all-purpose flour
½ teaspoons salt
1 teaspoon baking powder
1 stick (1/2 cup) butter, slightly softened
1 cup brown sugar (lightly packed)
1 cup old-fashioned oats
1 can (14 ounce) sweetened condensed milk
½ cups lemon juice
zest of 1 lemon

Preheat oven to 350 degrees

Mix butter and brown sugar until well combined. Sift together flour, salt, and baking powder. Add oats and flour to butter/sugar mixture and mix to combine. Press half of oat crumb mixture into the bottom of an 8 x 11 inch pan. You can use a 9 x 13 pan; it will just be thinner.

Mix together condensed milk, lemon juice, and lemon zest. Spread onto the bottom layer of the crumb mixture. The other half of the crumb mixture mix and knead together with clean hands so that the butter that you added earlier gets incorporated then crumble on top of lemon layer but don’t press.

Bake for 20 to 25 minutes, or until golden brown.

Allow pan to sit on counter for 30 minutes after baking. Cut into squares and refrigerate for a couple of hours or until cool.

Serve cool. Makes around one dozen.

Cranberry and Pecan Brie en Croute

Recipe & Image taken from

1 sheet frozen puff pasry, thawed
18oz wheel of Brie
1/3 cup chopped pecans
1 tablespoon butter
¼ tablespoon cinnamon
¼ cup dried cranberries
¼ cup brown sugar
1 egg, beaten

Preheat oven to 375 degrees.
Soak dried cranberries in a small bowl of water for one minute so that they are not hard.
Lay thawed puff pastry sheet on a cookie sheet.
In a small saucepan, melt butter. Stir in pecans and cinnamon and toast for about 3 minutes.
Place Brie in the middle of the puff pastry.
Place pecan mixture on top of Brie.
Place brown sugar on top of pecan mixture. The heat of the pecan mixture will help melt the brown sugar.
Drain cranberries. Place them on top of brown sugar.

Bring the edges of the puff pastry up and press them together making sure to seal the dough. If you have excess dough you can cut a leaf or decoration to add to the top of the Brie.

Peanut Butter and Jelly Cupckaes

6 tablespoons (3/4 stick) unsalted butter, at room temp
1 cup smooth or crunchy peanut butter
1 1/3 cups firmly packed light brown sugar
3 large eggs
1 tablespoon vanilla extract
3 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 cup milk
strawberry or grape jelly

Preheat the oven to 350 F. Insert 24 liners into a medium cupcake pan

In a large bowl cream together the butter, peanut butter, and brown sugar with an electric mixer on medium speed until fluffy, about 3-5 minutes. Add the eggs one at a time. Beat well. Mix in the vanilla.

In a separate bowl combine the flour, baking powder, and salt.

Add the dry ingredients to creamed mixture, alternating with the milk. Mix well.

Fill the cupcake liners 2/3 full. Bake for 15-18 minutes or until toothpick inserted in the center comes out clean. Do not overbake! Cool cupcakes in the pan. Once cupcakes are cooled you can either pipe the jelly into the center using a decorating tip or just use an apple corer to take out the center of the cupcake and fill with 1-2 teaspoons of jelly. Decorate with frosting below.

Peanut Butter Frosting
3/4 cup smooth
3/4 cup (1 1/2 sticks) unsalted butter, at room temp
1 tablespoon vanilla extract
3 cups confectioners sugar, sifted
3 tablespoons milk
mini NutterButter cookies for garnish

Combine the peanut butter, butter, and vanilla in a medium bowl. Using an electric mixer beat until light and fluffy, about 1-2 minutes. Add the confectioners sugar along with the milk, and beat until well combined. Pipe frosting onto cupcakes using a decorating tip or a ziploc baggie filled with frosting with the corner cut off. Top with a teaspoon of jelly and garnish with NutterButter mini cookies.

Hawaiian Grilled Chicken

Recipe & Image taken from

3 pounds of boneless skinless chicken thighs
2 cups soy sauce (See Note; the soy sauce and water just needs to be a 1:1 ratio)
2 cups water
1 1/2 cups brown sugar
1 bunch of green onions, chopped (reserve some for garnish)
1/4 cup of a white onion, chopped
1/2 teaspoon minced garlic
1 teaspoon of sesame oil
1 (13.5 ounce) can of coconut milk

Trim chicken thighs of any visible fat. Mix soy sauce, water, brown sugar, onions, garlic, sesame oil, and coconut milk in a large bowl. Marinade chicken for at least 8 hours or overnight to make sure the flavor gets infused.
Grill chicken at a low heat so that the marinade does not burn for 5-7 minutes per side or until done. If you do not have a grill you can use a indoor grill pan.
Serve over a platter of coconut rice and garnish with green onions and a some additional soy sauce.

Coconut rice can be made by just replacing half of the water in your rice recipe with coconut milk. A trick my SIL told me! So good with just the right amount of coconut flavor.

Cookie and Cream Brownies

Recipe & Image taken from

4 ounces unsweetened chocolate; coarsely chopped
3/4 cup butter
1 ½ cups white sugar
3 eggs; lightly beaten
1 teaspoon vanilla extract
¼ teaspoon kosher salt
1 cup all-purpose flour
8 Oreo cookies, crumbled

Cookies and Cream Frosting:

1/2 cup (1 stick) butter, softened
2 ounces cream cheese, softened
2 1/2 cups powdered sugar
1 teaspoon vanilla
1 tablespoon milk
5 Oreo cookies, crumbled

Preheat oven to 350 degrees. Line an 9×9 inch baking pan with foil and spray with nonstick cooking spray.
Microwave chocolate and butter or margarine in large bowl for 3-4 minutes or until butter is melted.
Whisk mixture until chocolate is melted. Stir in sugar. Add in eggs, extract and salt. Gradually add in flour and stir until just combined. Fold in crushed Oreo cookies.
Bake for 28-32 minutes; do not over bake. These taste completely different if they are overbaked!
Remove to cooling rack.
For the frosting: Beat butter and cream cheese until fluffy with a mixer.
Add the powdered sugar slowly, mixing together until combined. Add vanilla and mix until combined.
Add milk to desired consistency. If your frosting is too thick add more milk and if it's too thin add some more powdered sugar.
Crush Oreos and fold them into the frosting.

Frost cooled brownies. Makes enough frosting for a 9X9 pan of brownies. Makes around 12 brownies.

Blueberry Croissant Bake

Recipe & Image taken from www.the-girl-who-ate-everything.vom

3 large croissants, cut up (about 5 to 5 1/2 cups)
1 cup fresh or frozen blueberries
1 package (8 oz.) cream cheese, softened
2/3 cup sugar
2 eggs
1 teaspoon vanilla
1 cup milk

Preheat oven to 350 degrees.
Place croissant pieces in a 9 inch square pan. Sprinkle with blueberries.
Beat cream cheese, sugar, eggs and vanilla in medium bowl with electric mixer until well blended. Gradually add milk, beating well after each addition. Pour evenly over croissant pieces. Let stand 20 minutes.
Bake at 350°F for 35 to 40 minutes or until set in center and golden brown. You may want to cover it with foil for the last 10 minutes if the tops are getting too browned.
Serve warm sprinkled with powdered sugar.

Variation: Instead of baking in a square pan bake individually. Place croissant pieces evenly in 10 (1/2-cup) ramekins; sprinkle with blueberries and pour cream cheese mixture evenly over croissant pieces. Let stand 20 minutes. Bake at 350°F for 20 to 25 minutes or until set in center and golden brown.

Giant Cookie Cake

Recipe & Image taken from

3/4 cup unsalted butter, softened to room temperature
3/4 cup dark brown sugar
1/4 cup sugar
1 large egg, at room temperature
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons cornstarch
1 teaspoon baking soda
1/2 teaspoon salt
1 and 1/4 cup semi-sweet chocolate chips

Preheat oven to 350 degrees and line a 9" square pan (or your preferred pan) with parchment paper.
In a large bowl cream the butter and sugars together on medium speed until fluffy and light in color. Mix in egg and vanilla until combined.
In a separate bowl, combine flour, cornstarch, baking soda and salt. On low speed, slowly mix into the wet ingredients. Dough will be thick and look like it's not coming together but it will. Stir in chocolate chips.
Press dough into prepared pan and bake for 16-20 minutes or until the edges just start to turn brown. Let cookie cool completely in pan.

Frost with buttercream if desired.

Chocolate Souffle

Recipe & Image taken from

4 squares of parchment paper (3x3 inches)
4 strips of parchment paper (2x12 inches)
4 metal soufflé ring molds (3 inches in diameter x 2 inches tall) or parchment lined ramekins
Soufflé Batter:
8 oz. good quality semi-sweet dark chocolate (i.e. Guittard, Vahlrona, Callebeaut - I used a Ghirardelli
baking bar)
12 Tablespoons butter
1 cup granulated sugar
3 Tablespoons cornstarch
4 whole eggs plus 4 egg yolks

To make the soufflé batter, combine sugar and cornstarch in a mixing bowl. In a separate bowl, whisk together eggs and yolks. Bring butter to a simmer in a saucepan. Add chocolate and mix until smooth. Continue to mix until chocolate begins to simmer along the edges. Transfer the chocolate mixture to the dry ingredients. Mix until combined. Add eggs and mix at low speed until mixture is smooth and sugar dissolved. Pour into a bowl and refrigerate overnight.
Preheat the oven to 400°. Line each soufflé ring with a strip of parchment paper and spray with pan release such as Pam. Place parchment paper squares on a baking sheet and set molds on top.

Fill each ring mold or ramekin with soufflé batter ¾ of the way full. Bake on top oven rack for 26-28 minutes. My ramekins were a little smaller so I baked them for 21-23 minutes. You just want to make sure the tops are set but the middle is still gooey. Remove baking sheet from oven. Slide a metal spatula under each mold, and carefully transfer to individual serving plates using a pair of tongs. Gently lift off the mold and remove the parchment paper. If using ramekins, use a knife to and run it around the edge then carefully invert and place on a serving dish. Sprinkle with powdered sugar if desired. Serve immediately. Left over batter can be refrigerated for up to 10 days.

Brown Buttercrunch Cookies

Recipe & Image taken from
For the cookie:
1/2 cup salted butter, softened
1/2 cup light corn syrup
2/3 cup brown sugar, packed
1 cup old fashioned oats (not quick oats)
3/4 cup All Purpose Flour
1 teaspoon pure vanilla

For the chocolate glaze:

1/4 cup heavy cream
1 cup semi-sweet chocolate chips
2 teaspoons light corn syrup

Preheat oven to 375 degrees and line cookie sheets with parchment paper.
In a medium saucepan, melt butter, corn syrup and brown sugar over moderate heat, stirring constantly until sugar dissolves.
Increase heat to high.
When mixture boils remove from heat and stir in oats, flour and vanilla.
Drop half teaspoonfuls, three inches apart on parchment lined cookie sheets.
They will spread a lot so do not place them too close.
Bake for 6-8 minutes or until mixture spreads, bubbles and turns golden brown.
Let cookies cool completely.
To make the chocolate glaze, heat cream in a small saucepan until scalded. Remove from heat and stir in chocolate chips and corn syrup. Cover and let stand about 15 minutes until the chocolate has melted. Using a wire whisk or a wooden spoon, gently mix glaze until smooth, being careful not to create bubbles.
When cookies are cool, drizzle glaze over the cookies or use a spatula to cover the end in chocolate.

Allow to set for 10-15 minutes.