large jar 2a

large jar 1a

01February

Chocolate Cup Cakes with a minty twist

Ingredients

  • 2 cups sugar
  • 1 and three quarter cups flour
  • half a cup cocoa
  • 1 and half teaspoons baking powder
  • 1 and half teaspoons bicarb
  • pinch of salt

Place all dry ingredients in to mixer.

  • Add 2 eggs
  • 1 cup milk
  • half a cup of oil
  • dash of vanilla
  • Mix until all combined.
  • Add 1 cup boiling water
  • 80g mint chocolate
  • 1 x 49g peppercrisp chocolate.

Fill cup cake holders till three quarters full. (large ones) as the mixture rises beautifully. Bake for 15 to 20 minutes at a 180 degree oven. The Ganache for top of cakes 1 cup cream warmed and then add 160g mint chocolate and 1 peppercrisp.

Leave to stand for five minutes and then combine will. Leave to cool and then ice your cup cakes. Enjoy this recipe I found in Cakes to celebrate Love and Life and have modified to siut our tastes!

Posted in Blog

01February

Fudge cheesecake

Ingredients

  • 1 packet chocolate digestives
  • 60g butter melted.

Mix crushed biscuits and melted butter and press into base of dish.

Filling

  • 1 sachet gelatine
  • 500ml sour cream
  • 120g sugar
  • 380g ricotta cheese
  • dash of vanilla
  • 200g Tasha's Fantastic fudge
  • fresh fruit or berries

In a mug, 40 ml water, sprinkle gelatine over and leave to stand. Melt in microwave. Warm sour cream and sugar, until sugar is dissolved. Add gelatine. Blend ricotta till smooth, then add cream mix. Fold half of the chopped Tasha's Fantastic fudge into the mix and pour into prepared base. Put in fridge until firm.

Serve with remainder of fudge and fruit on top.

Posted in Blog

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