Monday, May 22, 2017

Cinnamon puff balls.doc

Cinnamon puff balls

3 tablespoons flaxseed powder
2 tablespoons almond flour
1 tablespoon coconut flour
1/2 teaspoon baking powder
2 eggs
2 tablespoons olive/coconut oil (melted)
1 teaspoon vanilla extract
1/3 cup xylitol
1 tablespoon cinnamon  

Mix flaxseed powder, almond flour, coconut flour and baking powder.
In another bowl, beat the eggs lightly. Stir in the oil, vanilla and xylitol.
Combine the wet and dry ingredients. Stir in 1 tbsp cinnamon.
Fill cake pop moulds with the mixture and bake at 180 for approx. 30 mins (until balls have risen).
Cool for 10 minutes.
Melt 2 tablespoons butter.
In a separate bowl, mix cinnamon and granulated xylitol.
Roll each ball in the melted butter first, and then in the cinnamon/xylitol mixture.
**Sal vinniger gaan in die cake pop masjien (Checkers & Clicks)
**Die cake ball panne vat baie spray a cook

Resepte Blog
English Recipes Blog
ePosVriende blog
Web-site   Facebook   

Recipes – with the word.doc
 Resepte in Afrikaans – met die Word.doc


Thursday, May 18, 2017

Peanut butter biscuits

Hierdie resep maak ek gereeld.




Peanut butter Biscuits

125 g margarine or butter 

125 ml peanut butter – smooth or crunchy
125 ml brown sugar   

1 egg
125 ml castor sugar   

3 ml salt
310 ml cake flour   

5 ml baking powder

Cream the margarine and peanut butter together. 

Add sugar and beat until creamy. 

Add egg and beat well. 

Sift salt, flour and baking powder together. 

Mix well into creamed mixture and roll into 2 sausage shapes. 

Wrap in wax paper (was papier – lunch papier) and chill for 20 minutes. 

Cut rolls into slices about 10 mm thick and place on a creased baking sheet. 

Bake at 180ºC for about 12 minutes or till slightly brown.

Leave to cool in the pan for 2 minutes before removing it carefully.


I made the roll and left if in the fridge until the morning.

I was out of wax paper and used tin foil instead.



Peanut butter cookies (Koekoes)


Peanut butter cookies (Koekoes)
1c crunchy peanut butter
1c sugar
1tsp vanilla
1 egg
Preheat oven to 350 degrease.
Mix the peanut butter and the sugar well. Then mix in the vanilla
and then the egg. Make sure that the dough is mixed well.
Next spoon desired amount on ungreased cookie sheet.
Take a floured fork and press down dough.
Bake for 10 to 15 minutes or until gold brown.(180)



Thursday, April 13, 2017


‘n Nuwe eerste vir my: Hot Cross Buns – sonder ‘n cross!

480 gram koekmeel
30 gram kitsgis
100g bruinsuiker
5 ml kaneel
5 ml neutmuskaat
1 ml gemengde speserye
Ruim knippie sout
3 ml bakpoeier
3 ml koeksoda
Skil van 1 suurlemoen
Skil van 1 lemoen
3u5 ml melk
45 ml botter
2 eiers
5 ml vanilla ekstrak
135 g ram sultanas en rosyne
Vir die kruis (wat ek nie gemaak het nie):
125 g ram koekmeel
75 ml water
Vir die glasiersel:
65 ml goue stroop
65 ml kook water

Meng die meel, gis, bruinsuiker, kaneel, neutmuskaat, gemengde speserye, sout, bakpoeier, koeksoda, skil en gedroogde vrugte saam in ‘n groterige mengbak.
Verhit die botter en melk saam tot die botter gesmelt is. Klits die eiers liggis saam met die vanilla en meng by die melk mengsel in. Giet alles by die droë bestandele.

Meng die deeg tot dit alles begin saam kom. Knie vir 10 minute tot die deeg nie meer aan jou hande vas klou nie. Bedek met kleefplastiek en sit in ‘n warm plek om te rys tot dubbel in groote vir 1½ uur.
Knie die deeg af tot oorspronklike grootte. Vorm 12 (of 16) rolletjies van dieselfde grootte.
Plaas die rollerjies op ‘n gesmeerde bakplaat. Los genoeg plek om te rei. Bedek weer met kleefplastiek en los vir 30 minute om te reis.

Voorverhit die oond solank tot 180°C.
Nou die deel wat ek uitgelaat het. Meng die meel en water vir die kruis om ‘n gladde pasta te vorm en sit in ‘n spuitsak/plastieksakkie. Spuit ‘n kruis oor elke rolletjie.
Bak vir 15 minute tot die rolletjies goudbruin is en deurgebak is.
Maak solank die glasiersel deur die stroop en kookwater te meng.

Kwas die glasiersel oor die rolletjies terwyl dit warm is sodra dit uit die oond kom – sommer so 3 of 4 keer.

FOTO: Wayne Dugmore
NOTA: Ek sal volgende keer my rolletjies nader aan mekaar pak.

Resepte Blog
English Recipes Blog
ePosVriende blog
Web-site   Facebook   


Recipes – with the word.doc

White chocolate puffed rice nests

 White chocolate puffed rice nests

• 3 tbsp butter
• 75g Staffords Magicmelt White Choc Discs
• 2 – 4 cups mini marshmallows
• 6 cups puffed rice cereal

1. Grease a 12-hole muffin tin.
2. In the microwave, melt the butter with the Staffords Magicmelt White Choc Discs, stirring every 30 seconds so you don’t burn the mixture. Allow to cool slightly.
3. Melt the mini marshmallows in the microwave, 30 seconds at a time. It should take no more than a minute (depending on your microwave) to get them nice and gooey.
4. PLEASE NOTE: This part is for mom only, so kids don’t get burned! Add the cereal to the marshmallows along with the butter and chocolate mixture and stir quickly to combine, being careful not to crush the puffed rice.
5. Divide into 12 portions. Here’s where the kids join in and get messy: press treats into the muffin holes, making a dent in the middle of each to form a nest.
6. Allow to set at room temperature for 30 minutes. Remove from moulds and store in an airtight container.
7. To serve, drizzle with extra melted Staffords Magicmelt chocolate, and fill with mini Easter eggs.


Resep en foto

Web-site   Facebook   

Monday, March 27, 2017

Peanut butter no bake fridge cake

Peanut butter no-bake fridge cake

1 x 200 g Tennis biscuits packet
2 x 250 g full-cream cream cheese tubs
1 x 385 g condensed milk can
450 g peanut butter
½ cup Woolworths chocolate dessert sauce
½ cup Woolworths toffee dessert sauce
1 x 250 g Woolworths chocolate hazelnut butter spread jar (optional)

Cooking Instructions
Coarsely crush the Tennis biscuits, then mix with the cream cheese, condensed milk and peanut butter. Press into a 15 cm springform cake tin lined with clingwrap. Chill for 4 hours. Remove from the cake tin, remove the clingwrap and place on a serving dish. Use the chocolate dessert sauce to lightly coat the outside of the cake and top with the caramel dessert sauce and chocolate hazelnut butter.