Le Blog of Munchies and Beverage Sets
Forever loving teh munchies. *-*
Hur Hur Hur. >D
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Le Miscellaneous
| 1 note | February 08, 2013 |
Tiramisu from http://easy-cookbook-recipes.com/tiramisu/
Ingredients: 1/2 cup plus 1/2 teaspoon Sweet Ground Chocolate and Cocoa 1/3 cup confectioners’ sugar 1/2 cup coffee-flavored liqueur 1 1/2 teaspoons pure vanilla extract 1/2 teaspoon salt (optional) 1 1/2 cups heavy whipping cream 2 tablespoons water 2 teaspoons powdered instant espresso…
| 8 notes | October 23, 2012 |
Pumpkin Praline Trifle -Layers of pumpkin and vanilla pudding with a praline crumble.
| 11 notes | May 11, 2012 |
Ingredients:
2 cups sugar
2 1/4 cups water
Juice of 1/2 lemon
1/2 cup cornflour
1/2 teaspoon cream of tartar (this stops the mixture from crystalising)
1/2 tbsp essence of rose water
1/2 cup icing sugar (confectioners’ sugar for Americans)
1/8 cup extra cornflourMethod:
1. Boil the sugar with the lemon juice and 3/4 cups of water. Use a jam thermometer and remove from the heat when the syrup reaches the soft ball stage (115C).
2. While you are boiling the sugar syrup, combine the cream of tartar and a cup of cornflour with 1.5 cups of cold water. (Using cold water should prevent lumps.) Mix well and bring up to a simmer, stirring all the time. Continue stirring at a simmer until the mixture has made a thick, gluey paste. Stir the sugar syrup into this paste. (If you end up with lumps at this stage, push everything into a saucepan through a sieve with the back of a ladle.)
3. Simmer the sugar and cornflour mixture, stirring every few minutes, until it’s a golden-honey colour and about 120C (this is halfway between soft and hard ball on your jam thermometer, and will take about an hour).
4. Divide the mixture into two, and pour it into prepared trays lined with oiled cling film. I used a small tupperware as I wanted turkish delights with a bit of height to them and found that with my trays they were really flat.
5. Add rose water and a few drops of pink food colouring and stir. Cover and chill for a few hours until set.
6. Turn it out and slice the set Turkish Delight into cubes, and roll in a mixture of 1/2 cup icing sugar and 1/8 cup cornflour so that they don’t stick together. Store in airtight boxes between layers of greaseproof paper, well-dusted with the icing sugar/cornflour mixture.
| 8 notes | March 30, 2012 |
Cucumber and Avocado Summer Rolls with Mustard-Soy Sauce. Good summer lunch, with a glass of white wine…
| 25 notes | February 29, 2012 |
Better Than Peanut Butter Cups
Ingredients:
- 1 1/2 cups Graham Cracker crumbs (I buy the store bought crushed but you can always crush your own grahm crackers).
- 3 1/4 cups Powdered Sugar
- 1 1/2 cups Peanut Butter
- 1 cups salted Butter, melted
- 1 bag (12 oz) Chocolate Chips, semi sweet
1-2 tablespoons of butterIngredients:
- Combine the graham cracker crumbs and the powdered sugar.
- Add the peanut butter and the melted butter and mix well.
- Pour the mixture into a 9X13 pan and stick it in the freezer for 20 minutes.
- While the peanut butter mixture is cooling, you can microwave or use a double boiler to melt your chocolate chips and 1-2 tablespoons of butter.
- Pour the chocolate over the peanut butter mixture and spread evenly.
- Put the bars in the fridge to set.
| 7 notes | February 18, 2012 |
Makes 16 mini 2 inch cheesecakes or one 8 inch cheesecake.
Ingredients:
Crust:
1 1/2 cup crushed graham cracker
1/4 cup packed light brown sugar
7 tablespoon unsalted butter(melted)Cheesecake:
2 ¼ cups heavy cream
1 pound cream cheese, softened
2/3 cup sugar
½ teaspoon salt
1…
| 6 notes | February 11, 2012 |
Two-Minute Mug Brownie
1/4 cup flour
1/4 cup packed brown sugar
2 Tbsp unsweetened cocoa powder
Pinch salt
2 Tbsp canola or other mild vegetable oil
2 Tbsp milk, coffee or waterIn a heatproof mug or ramekin, stir together the dry ingredients until no lumps remain. Stir in the oil and milk until you have a thick paste.
Microwave on high for a minute, checking it after 30 seconds (microwaves vary) – it will be done when it’s springy on top but still a bit gooey – like the very best brownie. Eat warm.
| 41 notes | November 22, 2011 |
Mug Cake to the rescue!
Salted caramel chocolate mug cake that takes JUST 2 minutes to make. It’s rich decadent and oh yes delicious. The recipe makes 1 mug cake in a regular sized coffee mug. It will take you 5 minutes top to bottom. How’s that for quick and easy. If you can’t find salted caramels you can sprinkle a little fleur de sel salt into the mixture as you’re dropping in the caramels. I like a little sprinkling of it on top of my cake too. I can’t get enough of sweet and salty together.
Salted Caramel Mug Cake
What you’ll need: {makes 1 mug cake}
4 tablespoons all purpose flour
4 tablespoons sugar
3 tablespoons unsweetened cocoa powder
1/4 teaspoon baking powder
1/4 teaspoon salt
1 egg – beaten
3 tablespoons skim milk
1 tablespoon vegetable oil
2 salted caramelsWhat to do:
1. Into a small bowl add: flour, sugar, cocoa, baking powder, salt, egg, milk, and vegetable oil. Mix to combine.2. Pour mixture into a regular sized coffee mug. Drop caramels into center of mixture one at a time.
3. Microwave on high for one minute and 30 seconds. If needed {if cake batter is still gooey}, microwave on high for up to an additional 30 seconds.
