I had these over two years ago at Mandy’s house for a Christmas Party. The food was incredible and so well laid out and the punch was every so ‘delicious’. Apparently I liked it so much I had quite a bit of it along with a generous helping of these delicious truffles. I had to ask what they were as the taste was so familiar but I just could not put my finger on it. Mandy was kind enough to tell me how to make them. They are simple and every so yummy. You can coat them with just about anything that you like – white chocolate, sprinkles – just put them on before the chocolate has set.
- 16oz oreo cookies (the three row pack)
- 8 oz cream cheese (room temp)
- 8 oz nestles chocolate block
- 2 cups sweetened shredded coconut
Use your food processor to grind the cookies into a fine powder. Put in the cream cheese and process until its forms a dough. I used a small cookie scoop to get the same sized balls. Roll them between your palms to form a ball. Place on a silicone (or parchment) lined cookie sheet. Refrigerate for at least a half hour.
Melt the chocolate over a double boiler. Dip each ball into the chocolate to coat. You can use two forks or chocolate dipping tools to get it coated. Place it back on the cookie sheet. Sprinkle your decorations on now. Then refrigerate after you have done all of them. I rolled half of them in sweetened coconut flakes right after dipping them in chocolate. They were yummy as well.
Ginger Jalepeno Bread
Sometimes you just need to wake up to the smell of fresh bread baking in the oven. I found this recipe to make a quick buttermilk bread here. I did a Jalapeno ginger version of it and it was delicious. I am certainly going to try more variations on it – I think cheese being the next one. I will say this mine had a scone texture and toasted really well.
- 2 cups bread flour
- 1 tbsp white sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon sea salt
- 2 medium jalapenos minced
- 1 cm ginger piece minced
- 3/4 cup yoghurt
- 1/2 cup milk
- 1 large egg
- 1/4 cup olive oil
Heat the oven to 350°F. Grease a standard 9×5 loaf pan. I use a silicone loaf pan so I use a really light coating of butter.
Whisk together the flour, sugar, baking powder, baking soda, and salt in a medium mixing bowl. Whisk the yoghurt, milk, egg and olive oil in a separate bowl. Add the Jalapenos and ginger to the dry ingredients.
Pour the wet ingredients over the dry ingredients. Gently mix the ingredients until all the flour has been incorporated. You will have a wet sticky batter. You do not need to knead the dough.
Put your batter into the pan and bake for 45-50 minutes. Your loaf will be domed and a toothpick inserted into the center will come out clean. Cool on a wire rack for 15 minutes before serving.
Chilli Garlic Bread : 2 Green chillies minced (without seeds if you want to reduce the spice) + 4 cloves of garlic sliced
Carrort Banana Muffins
.. or at least that is what I call them (with a little dash of rum). So with a plethora of carrots and a little tired of making carrot juice (I prefer it without the pulp) I came up with these. Of course, if you do not throw an icing on them you can call them ‘healthier’. They are really easy to make and its just one bowl and cleanup is a cinch. No beating, no fussing, if this is your first time making muffins I would definitely use this recipe. I will say I could not find my grater so I did hand chop the carrots (not the best for getting the thinnest slivers but just as long as you do not have chunks of carrots.
Makes 24 mini muffins + 6 medium ones
- 1.5 cups all-purpose flour, spooned and levelled
- 1 tsp baking powder
- 1/2 tsp baking soda
- pinch of salt
- 1 ripe banana, mashed
- 1.5 sticks (3/4 cup) unsalted butter, melted
- 1 cup dark brown sugar, packed
- 1 large egg
- 2 tbsp plain yoghurt
- 1 tsp vanilla extract
- 1.5 cups grated carrots
Preheat the oven to 375F. Grease your muffin pans. I have silicone one but still grease them very lightly with the butter paper wrapper.
Melt butter, add brown sugar and stir to get the brown sugar all wet. Add the egg, yoghurt and vanilla and stir to mix. Add carrots and stir again. Add flour, baking powder, baking soda and salt and then stir with a spatula until the batter is evenly moist. Mash the banana and add it. Add a tablespoon of rum (optional – but so delicious if you do add it :-)). Stir again.
Using a cookie scoop (or your scooper of choice) fill the cases with the batter. These do not rise a whole lot so you can be generous with the scoops.
Bake for about 20-25 minutes or until a toothpick inserted into the center comes out clean. Enjoy the moist muffins!!
White Sandwich Bread
Okay so y’all know how much I love bread. I still have not gone to the stage of making a starter because there are so many good recipes out there just using yeast. I came across this one and I just had to try it out as it looked really simple and had some of the most well written instructions. The bread had the least rising time of all the ones I had made so far and I had it ready in time for lunch. We made pesto/buffalo mozzarella sandwiches with roasted peppers and they were simple delicious. I did not toast my bread but JD did and he swore the bread toasted was divine.
When adding the flour for this I did not pack it in the measuring cup. I spooned the flour into the cup and then leveled it off with a knife. Also the step by step instructions on how to shape the dough are perfect. I would highly recommend reading it.
- 2 teaspoons active-dry yeast
- 1 cup warm water
- 2 tablespoons unsalted butter
- 1 cup milk – whole
- 2 tablespoons sugar
- 1 tablespoon sea salt
- 5 1/2 all-purpose flour
Heat the water in the microwave for about 20 seconds so that it is warm but not hot. Pour it into your kitchen aid mixer or mixing bowl. Add the yeast and sugar and stir with a wooden spoon to mix. Then let it sit for about 10 minutes. You will see the yeast develop/rise.
While you are waiting for the yeast to rise, melt the butter in the microwave in a microwave proof bowl. I used my measuring cup for this. Then add the milk to it and heat it again to warm. Pour in the salt and stir to dissolve.
Once the yeast has developed, pour in the milk/butter mixture. Add one cup of flour into the bowl and mix gently. Then add the rest of the flour and turn the mixer on. It will all come together. If your mixture is very wet then you can add a bit more flour a spoon at a time. I did not need to add any more flour. I let the mixer do most of the kneading for me (it was a little challenged). Then put it on my work surface and continued kneading it. I did it for a total of 8 minutes (5 in the mixer and 3 on the counter).
Wash your mixer bowl, dry it and then lightly grease it with olive oil. Put your dough back in the bowl and cover it with a damp tea cloth. Keep it to rise in a draft free warm place for an hour or until doubled in size. Mine doubled in size in an hour. After this first rise take it out onto your counter top. Cut it in half with a dough cutter. Shape both of the halfs into rounds and cover with the damp tea towel and let them rest for about 10 minutes.
Dust your counter with a little flour (really little). Shape the dough into a rectangle by pushing down with your palm. Now pretend you are going to fold over a letter. So fold the top third over and then the bottom third. Pinch the sides to seal. Press down with your palm to flatten into a rectangle again. Repeat once more making sure you pinch the seals properly (or your seam will open like mine did in the picture 🙂 – the bread still tastes good). Repeat with the other dough half.
I have silicone baking pans so I did not grease them. Put the dough seam side down (important :-)). Cover again with the damp tea towel. Let the rise again for another 40 minutes. They should have approximately doubled in size. Heat your oven to 425F and put an oven safe dish with water in the oven while it is heating. When the oven is ready pop in the bread for about 30 minutes. Or until you can knock on it and you get the hollow sound.
Take them out of the oven and let them cool for 5 minutes and then pop them out of the pans and let the continue to cool.
Lilikoi Ice Cream
I have developed a taste for passion fruit after visiting Hawai’i. We had the most amazing fruit out there and it was the first time I had tasted sweet passion fruit. I was tickled pink when I was at the farmers market and found passion fruit pulp. What was one to do but buy a pack and decide what to make with it. I must say that the pulp was tart but with the addition of sugar and a few other ingredients for ice cream it was simple delicious. I did not even have to offer my friends a second helping they just walked up and helped themselves. So I must say it was a wonderful success. I am going to try passion fruit cheesecake or creme brulee next and will let you know how that works out.
- 1.5 cans condensed milk
- 1 can evaporated milk
- 14 oz packet lilikoi (passion fruit) pulp – brand canoa product of Colombia
- 5 tablespoons sugar
- 1 cup heavy whipping cream
Mix all ingredients together and refrigerate for an hour. Churn according to your ice cream makers recommendations. I had to have my mine running in the kitchen aid for about 35 minutes. Enjoy it right away for a lovely soft serve ice cream or later for a slightly firmer version.
Below is what the packet of Lilikoi looks like.