Thursday, January 15, 2015

Classic Chocolate Chip Cookies.doc

Classic Chocolate Chip Cookies
Yield: 6 dozen cookies

2 cups butter, cold and cubed

1 cup sugar

3 cups light brown sugar

4 eggs

6 cups flour

2 teaspoons sea salt

2 teaspoons baking powder

1/2 teaspoon baking soda

4 cups semi-sweet chocolate chips

Preheat oven to 375F or 190C degrees. Line a large baking sheet with parchment paper or a silicone mat. Cream together the butter and the sugars. Add the eggs and beat until fully incorporated. Whisk together the dry ingredients and then slowly add to the wet ingredients. Fold in the chocolate chips. Use a medium size scoop to place generous 1 1/2 - 2 tablespoon size scoops of dough onto the lined cookie sheet.


Bake 11-12 minutes until just barely browned around the edges. Remove from the oven while still soft, as soon as they are puffy and cracked on top. Let cool 2 minutes on cookie sheet. Transfer to wire cooling racks and let cool completely before storing in an airtight container. Enjoy!

COOK'S NOTE: 
The size of the cookie is key to achieving a bakery style cookie with a perfectly chewy center and crispy edges all around. A medium size scoop with approximately 2 tablespoons of cookie dough per cookie works perfectly.

Cold and cubed butter is simply butter that has been sliced into small squares. I've made plenty of recipes with room temperature butter, melted butter, and cold butter. Each of those methods results in a very different cookie. The thickness and the chewiness of this cookie requires cold butter that has been cut into small 1/2" pieces to help it mix easily in with the butter.

I've made these cookies both with and without vanilla. I actually prefer them without the traditional vanilla. Feel free to add a teaspoon or so if that makes you happiest.


Source: www.barefeetinthekitchen.com

Blogger: http://eposvriende.blogspot.com

http://recipes-english.blogspot.com

http://lekkerresepte.blogspot.com

 

NO FLOUR- CHOCOLATE SWISS ROLL.doc

NO FLOUR- CHOCOLATE SWISS ROLL

Ingredients for the cake
6 extra large eggs ...
1 cup of caster sugar
70 grams of sifted cocoa powder
1 tablespoon of sifted cocoa powder to sift on baking parchment paper
Ingredients for the filling
250 ml / 1 tub of fresh whipping cream
1 tablespoon of vanilla essence
2 tablespoon of icing sugar

Method for cake .
Have two bowls ready , separate your yolks from your whites , one bowl for egg yolks and one bowl for the egg whites .
Add the caster sugar to the egg yolks and beat with electric beater for 5 minutes . Put one side .
With clean whisk attachments you whisk the egg whites till light and fluffy and shiny - about 4-5 minutes .
Now fold in your cocoa powder with the egg yolk mixture .
Next you take a spoonful of the egg whites and fold this into your egg yolk and cocoa mix , repeat this with another spoonful .
Next fold all the egg white mix into the egg yolk mix - folding with a spatula or spoon , ensuring you don't mix the air out .
Take baking paper and place on a Swiss roll sheet pan , no need to grease .
Pour cake batter on baking paper and lightly spread the batter out evenly .
Bake in a preheated oven at 170 deg C -, for a fan oven 150 deg C .
For 20 minutes only . Remove from oven , allow to cool .
Now take another long piece of baking paper and dust with cocoa powder , turn the cake, cake side down on this baking paper with cocoa powder on it ,
now peel off the baking paper from the top of the cake .
You will feel now the cake is cold , springy and light .
To make the cream filling simply place all the ingredients in a bowl and whisk till stiff peaks form .
Next take the vanilla cream and spread out evenly over the cake , lift the parchment paper and press gently the edge of the cake over ,
now roll the cake till it forms a Swiss roll relying on the baking paper to guide you and keep the roll together -
press gently at the end of rolling the cake to ensure it's a nice round shape .
You may serve immediately or keep covered for later the day .

The filling can be caramel cream , strawberries and cream or even Ganache with raspberries



Source: inenomdiehuis.blogspot.com

Blogger: http://eposvriende.blogspot.com

http://recipes-english.blogspot.com

http://lekkerresepte.blogspot.com

 

 

Veggie Wrap.doc

Veggie Wrap

1 tablespoon shredded carrot
1 tablespoon shredded zucchini
2 tablespoons fresh goat cheese, at room temperature (If your toddler doesn't like goat cheese, you can swap it for cream cheese)
1 whole-wheat flour tortilla, about 8 inches (20 cm) diameter
Blot the shredded vegetables dry with a paper towel.
Spread the goat cheese evenly over the tortilla, all the way to the edges. Sprinkle the vegetables on top of the cheese, leaving about 1 inch (2.5 cm) uncovered on one side. Starting on the vegetable-covered side, roll up the tortilla into a tight cylinder (the exposed goat cheese will act as a glue to hold the cylinder together).
Trim the ends, and then slice the cylinder crosswise into pinwheels

Source: inenomdiehuis.blogspot.com

Blogger: http://eposvriende.blogspot.com

http://recipes-english.blogspot.com

http://lekkerresepte.blogspot.com

 

Savoury Muffins for Toddlers.doc

Savoury Muffins for Toddlers...

1 1/2 cups self-raising flour
2 cups grated cheese
1 cup of diced cooked bacon
1 cup of your chosen vegies either blitzed in the food processor or grated/finely diced (peeled zucchini is the safest option for super fussy tastebuds…here I used zucchini & carrot)
1/4 cup of finely chopped chives (leave out if your toddler has an aversion to green)
3/4 cup of milk
1 egg

Instructions
1.Pre-heat oven to 200°C (400°F).
2.In a large bowl stir together flour, cheese, bacon, vegies and chives.
3.Mix the milk and egg together.
4.Pour milk mixture into the flour mixture.
5.Stir until just mixed (it should have a thick, lumpy consistency).
6.Grease a 12-cup muffin tray and scoop batter in evenly.
7.Bake in oven for approximately 20 minutes or until golden brown.

Source: inenomdiehuis.blogspot.com

Blogger: http://eposvriende.blogspot.com

 

Crisp onion rings

 

Crisp onion rings.

 

 

2 Large onions.

Cut onions into rings.

 

1 Egg white

1 T Four

Salt and garlic to taste

Mix.

 

Stir onions into batter and deep fry until brown and crisp.

 

 

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Wednesday, January 14, 2015

Egg & Veggie Loaf.doc

 

Egg & Veggie Loaf

(Makes 1 small loaf)
6 eggs (whisked)
1/2 cup grated cheese
1/2 zuchinni grated
1/2 carrot grated
1 garlic clove grated
4 slices rindless bacon chopped
1/4 red onion chopped
1 tbs melted butter
Mix all ingredients together in bread Tin and bake on 180 in oven for 25 minutes!

Recipe:  MoreFM, New Zealand      www.facebook.com/morefmnz

Blogger: http://eposvriende.blogspot.com

http://recipes-english.blogspot.com

http://lekkerresepte.blogspot.com

 

Recipes of Facebook:  www.facebook.com/ResepteRecipes  

Gluten free, Dairy free, Diabetes: www.facebook.com/GlutenFreeRecipes.SouthAfrica

  

 

 

Drop box links

Tuesday, January 6, 2015

HAM AND CHEESE EGG CASSEROLE

HAM AND CHEESE EGG CASSEROLE

10 eggs
1 cup cottage cheese
1 cup ham (diced)
1 cup cheddar cheese (grated)
1/4 cup jalapeno peppers (sliced)
2 green onions (chopped)
salt and pepper to taste

1. Mix everything in a bowl.
2. Pour into an 8 inch square baking pan.
3. Bake in a preheated 375°F (190°C) oven until the eggs are firmly set and golden brown on top, about 25-35 minutes.

Snickers Peanut Butter Brownie Ice Cream Cake

Snickers Peanut Butter Brownie Ice Cream Cake
 

1 8-inch cake
1 box brownie mix, plus ingredients required on box
1/4 cup milk
250gr cream cheese, softened
1/2 cup sugar
1 1/2 cups peanut butter
250gr Cool Whip (cream) , thawed
1 bottle chocolate sundae syrup
1 bottle caramel sundae syrup
1 bag mini snickers, chopped, divided into three groups

NOTE: An 8-inch springform pan is best for this recipe so that you can easily remove the cake once it’s been assembled. If you do not have a springform pan, line your pan with clear wrap before adding your parchment paper and cake board. You can use the clear warp to lift your cake out of the pan once it’s assembled and frozen.
Brownies:
1. Make brownie dough according to instructions on back of box.
2. Grease two 8-inch pans (preferable springform pans, see above) and line the bottoms with parchment paper to allow for easy removal. Bake at temperature on box, reducing baking time to about 20 minutes (You can also bake 1 big brownie – which would cook for the normal time – and cut it in half, but cutting a brownie in half isn’t super easy).
3. When brownies are done baking, allow to completely cool.


Ice Cream:
1. Combine milk, cream cheese, sugar and peanut butter together in the bowl of a stand mixer, or with a hand mixer. Mix until completely combined.
2. Fold in the cool whip. (Orley Whip)


Assembling it all:
1. Line the sides of an 8-inch springform pan with parchment paper. The parchment paper should stick up above the top edge of the pan, since the cake will probably be a little taller than your pan. If you want, put a cardboard cake circle in the bottom of the pan.
NOTE: You should be using the same 8-inch pan you used for the brownies. Not all 8-inch pans are exactly the same size. Your brownie needs to fit in this pan.

2. Put the first brownie layer in the bottom of your pan.
3. Spread 1/2 cup caramel sauce and 1/2 cup chocolate sauce over the brownie. Top with first group of chopped snickers.
4. Top with half of the peanut butter ice cream.
5. Add second brownie to the pan, on top of the ice cream.
6. Again cover with 1/2 cup caramel sauce and 1/2 cup chocolate sauce. Top with second group of chopped snickers.
7. Top with remaining peanut butter ice cream.
8. Allow ice cream cake to freeze completely.
9. When frozen, remove from springform pan and remove parchment paper from sides.
10. Top with additional caramel sauce and chocolate sauce, allowing it to drizzle down the sides.
11. Cover with remaining chopped snickers and a little more caramel and chocolate sauce.
Baie dankie Aan Corrie Slabbert wat die resep met ons gedeel het.
By kreatiewe kos idees

Blogger: http://eposvriende.blogspot.com

http://recipes-english.blogspot.com

http://lekkerresepte.blogspot.com

 

 

Snickers Peanut Butter Brownie Ice Cream Cake

Snickers Peanut Butter Brownie Ice Cream Cake
 
1 8-inch cake
1 box brownie mix, plus ingredients required on box
1/4 cup milk
250gr cream cheese, softened
1/2 cup sugar
1 1/2 cups peanut butter
250gr Cool Whip (cream) , thawed
1 bottle chocolate sundae syrup
1 bottle caramel sundae syrup
1 bag mini snickers, chopped, divided into three groups

NOTE: An 8-inch springform pan is best for this recipe so that you can easily remove the cake once it’s been assembled. If you do not have a springform pan, line your pan with clear wrap before adding your parchment paper and cake board. You can use the clear warp to lift your cake out of the pan once it’s assembled and frozen.
Brownies:
1. Make brownie dough according to instructions on back of box.
2. Grease two 8-inch pans (preferable springform pans, see above) and line the bottoms with parchment paper to allow for easy removal. Bake at temperature on box, reducing baking time to about 20 minutes (You can also bake 1 big brownie – which would cook for the normal time – and cut it in half, but cutting a brownie in half isn’t super easy).
3. When brownies are done baking, allow to completely cool.


Ice Cream:
1. Combine milk, cream cheese, sugar and peanut butter together in the bowl of a stand mixer, or with a hand mixer. Mix until completely combined.
2. Fold in the cool whip. (Orley Whip)


Assembling it all:
1. Line the sides of an 8-inch springform pan with parchment paper. The parchment paper should stick up above the top edge of the pan, since the cake will probably be a little taller than your pan. If you want, put a cardboard cake circle in the bottom of the pan.
NOTE: You should be using the same 8-inch pan you used for the brownies. Not all 8-inch pans are exactly the same size. Your brownie needs to fit in this pan.

2. Put the first brownie layer in the bottom of your pan.
3. Spread 1/2 cup caramel sauce and 1/2 cup chocolate sauce over the brownie. Top with first group of chopped snickers.
4. Top with half of the peanut butter ice cream.
5. Add second brownie to the pan, on top of the ice cream.
6. Again cover with 1/2 cup caramel sauce and 1/2 cup chocolate sauce. Top with second group of chopped snickers.
7. Top with remaining peanut butter ice cream.
8. Allow ice cream cake to freeze completely.
9. When frozen, remove from springform pan and remove parchment paper from sides.
10. Top with additional caramel sauce and chocolate sauce, allowing it to drizzle down the sides.
11. Cover with remaining chopped snickers and a little more caramel and chocolate sauce.
Baie dankie Aan Corrie Slabbert wat die resep met ons gedeel het.
By kreatiewe kos idees

 

Monday, January 5, 2015

Crisp onion rings

Crisp onion rings.

 

 

2 Large onions.

Cut onions into rings.

 

1 Egg white

1 T Four

Salt and garlic to taste

Mix.

 

Stir onions into batter and deep fry until brown and crisp.