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Comments Off on Peppermint Crisp Ice Cream Pudding Cake
Preparation time: 15 min+ Standing time
150 g coconut or Tennis biscuits, finely crushed
ICE CREAM: 250 g caramel treat
2 Peppermint Crisp chocolate bars (60g each), roughly chopped
GANACHE DRIZZLE: 80 g dark chocolate (70%)
Starting with the biscuit base, combine the biscuit crumbs and melted butter. Press the buttery crumbs firmly into a 20cm round spring-form cake tin.
Place the caramel and vanilla paste in a large mixing bowl. Whisk briefly to combine. Add the cream to the caramel and beat on a low speed until the cream starts to thicken. Increase the speed and whisk on high until the cream is lusciously thick.
Fold through half the peppermint crisp splinters and pour the ice cream over the base. Cover with foil and freeze overnight.
For the ganache, heat the chocolate and cream together in the microwave on high for about 40 seconds. Mix until smooth. Set aside to cool slightly.
Remove the ice cream from the freezer 10 minutes before serving. Drizzle with the ganache and scatter over the remaining peppermint crisp chocolate pieces. Slice into wedges and serve.
Comments Off on Banana Split Cake
1 can crushed pineapple drained
1 large frozen whipped topping
1 small jar maraschino cherries
2 cups chopped walnuts or pecans
Melt 1 stick butter and mix with 2 cups graham cracker crumbs. Pat into the bottom of a 9″x13″ baking pan.
Mix eggs or eggs substitute with confectioners sugar using an electric mixer. Beat well and then pour over the graham cracker crust.
Comments Off on Cream Puff Chocolate Eclair Cake
1 cup unbleached all purpose flour
8 oz. cream cheese, softened
2 large (5.1 oz) pkgs instant vanilla pudding (or 3 small, 3.4 oz)
1 8-ounce container Cool Whip
Preheat oven to 400 F.
In a large heavy saucepan, heat butter and water to boiling over medium-high heat. Add flour and reduce heat to low. Cook and stir until it forms a ball and pulls away from the pan. Remove from heat and transfer to a large bowl. With a wooden spoon, beat in eggs, one at a time, beating well after each egg.
Spread in bottom and up the sides of an ungreased 9×13 inch pan. Bake at 400 degrees F for 35 minutes. Cool completely.
Melt chocolate and butter in the microwave on high for 1 minute. Stir. Continue heating at 20 second intervals until smooth. Stir in vanilla. Sift in the powdered sugar, a little at a time, stirring as you go. Dribble water in to the mixture until smooth and spreadable (you may or may not use all the water). Spread over the cooled pastry.
In mixing bowl beat the cream cheese until fluffy. Slowly and gradually add the milk while still beating. Once these are well combined, add dry pudding mix and beat until thickened. Spread over chocolate layer in cooled pastry.
Top with whipped topping, and draw lines of chocolate syrup across the top, then run a knife down the top in the opposite direction of the syrup lines, about every 2 inches. Keep refrigerated until ready to serve.
Comments Off on Chocolate Eclair Cake
1 (8 ounce) package cream cheese, softened
1 large box (5.1 ounces) vanilla instant pudding
1 8 oz. container cool whip (you won’t use the whole container) or one batch of homemade whipped cream
chocolate syrup or homemade chocolate sauce
Preheat oven to 400. Lightly grease a 9″X13″ glass baking pan.
Eclair Crust: In a medium saucepan, melt butter in water and bring to a boil. Remove from heat. Stir in flour. Mix in one egg at a time, mixing completely before adding another egg. Spread mixture into pan, covering the bottom and sides evenly. *If the sides of your pan are too greased you won’t be able to get the mixture to stay up the sides so make sure to just lightly grease.
Bake for 30-40 minutes or until golden brown (Mine only took 25 minutes.) You may want to check it occasionally-you don’t want to overcook the crust, it will ruin the cake! Remove from oven and let cool (don’t touch or push bubbles down).
Filling: Whip cream cheese in a medium bowl. In separate bowl make vanilla pudding. Make sure pudding is thick before mixing in with cream cheese. Slowly add pudding to cream cheese, mixing until there are no lumps. Let cool in fridge.When the crust is completely cooled, pour filling in. Top with layer of cool whip however thick you want it and serve with chocolate syrup. *If you want to make this even better use homemade whipped cream.
Category: Recipes | Tags: Cake, Chocolate, Eclair
Comments Off on Triple Chocolate Poke Cake
Triple Chocolate Poke Cake
(lekker klam sjokolade koek)
1 3/4 cups flour
3/4 cup cocoa powder
1 1/2 tsp baking soda (koeksoda)
1 1/2 tsp baking powder (bakpoeier)
2 tsps vanilla extract (vanilla essence)
1 cup boiling water
1/4 cup cocoa powder
1 tsp vanilla extract
chocolate shavings (freeze a chocolate bar, then use a potato peeler to make the shavings)
Preheat your oven to 180 C Grease a 9 x 13 baking dish/pan.
In a mixing bowl, stir together the sugar, flour, cocoa, baking soda, baking powder and salt. Add the eggs, milk, oil and vanilla and beat for 3 minutes with an electric mixer. Stir in the boiling water. (The mixture will look very thin and runny, but don’t fret! It’ll come out just right!)
Pour the mixture into your greased baking dish. Bake for 42 minutes, or until toothpick comes out clean. Let sit for at least 10 minutes.
Meanwhile, add all of the icing ingredients to a medium saucepan. Bring to a boil and boil for 1 minute. Cool for 5 minutes, then beat with an electric mixer for 3 minutes.
Unsing the handle of a wooden spoon, carefully poke deep holes into the cake. Pour the glaze over the top of the cake, making sure to get some of the glaze into all of the holes. (Use a rubber spatula to carefully spread the glaze evenly over the cake)
Sprinkle the chocolate shavings over the entire cake.
Category: Creative Food Ideas, Recipes, South Africa | Tags: Cake, Chocolate, Chocolate Cake, Koek, Sjokolade
Comments Off on Melkkoek
Warm milk sponge cake:
250 ml full cream milk
500 ml cake flour
10 ml baking powder
500 ml full cream milk
125 ml castor sugar
60 ml cake flour
10 ml vanilla essence
500 ml icing sugar – sifted
10 ml soft butter
45 – 55 ml warm milk
Fresh granadilla puree/mousse (optional)
Heat the milk and oil in a pot to boiling point, mix thoroughly and let cool to lukewarm.
Beat the eggs and add the sugar spoon by spoon, while continuing to beat for about 10 minutes, until the mixture is light yellow and thick.
Sift the flour over and sprinkle baking powder over. Fold the dry ingredients with the lukewarm milk mixture and divide in two pans.
Bake for about 25 minutes until a testing pin comes out clean. Let it cool. Cut each in half to form 4 thinner layers and sprinkle with sherry.
Heat milk to just below boiling point. Mix the egg yolks and castor sugar until thick and light yellow. Add flour and maizena and mix until smooth.
Add half of the warm milk mixture to the egg yolk mixture and beat thoroughly. Pour back into the pot with the rest of the milk and heat over low heat (while continuing to stir) until it is thick and cooked.
Remove from the heat and add the vanilla. Leave to cool to room temperature. Divide in three equal parts.
Place one of the cake layers on a serving dish and spread a third of the custard over. Repeat with the rest of the layers and custard.
Mix the icing sugar, butter and warm milk until thick and smooth and spread on top of the cake. Let it set and add fresh granadilla puree prior to serving.
Category: Creative Food Ideas, Recipes, South Africa | Tags: Cake, Custard, Melkkoek, Milk Cake
Comments Off on Banana Caramel Layered Cake
Banana Caramel Layered Cake
What you will need:
1 ½ cups brown sugar
1 ¼ cups overripe banana, mashed
½ cup sour cream
1 teaspoon vanilla essence
1 1/2 cups self-raising flour
½ teaspoon bicarbonate of soda
2 large bananas, sliced
300ml thick cream, whipped
For the caramel filing:
395g sweetened condensed milk
1/3 cup brown sugar
1 tablespoon golden syrup
1. Preheat your oven to 180˚C, grease and line the sides and base of a round cake pan.
2. Beat the butter and sugar until creamy, add the eggs and stir in the mashed bananas, sour cream and vanilla essence.
3. Sift the flour and bicarb together and fold in the mixture.
4. Pour the mixture into the prepared pan and bake for 1 hour. Set aside to cool completely
5. Make the caramel filling:
Combine the condensed milk, butter, brown sugar and golden syrup and cook over a low heat, stirring continuously until mixture is slightly thick and caramel colour.
6. Split the cake into two layers and spread the bottom layer with the caramel filling, place half of the sliced banana on the edge of the bottom half and top with a bit of the cream.
7. Place the top prat of the cake on and decorate with the remaining banana slices and cream.
Category: Creative Food Ideas, Recipes, South Africa | Tags: Banana, Cake, Caramel
Comments Off on Rooibostee-sjokoladekoek
250 ml warm Instant Rooibostee (1 t op 250ml water)
4 ekstra-groot eiers, geskei
Voorverhit die oond tot 180 °C en smeer twee koekpanne van 22 cm. Voer uit met bakpapier. Meng die tee en kakao saam tot glad en laat afkoel. Klits eiergele en suiker baie goed saam tot lig en dik. Roer die kakaomengsel, olie en vanieljegeursel by. Sif die meel, bakpoeier en sout saam en roer by. Klits die eierwitte tot stywe punte vorm en vou by die beslag in. Verdeel die beslag tussen die panne en bak vir 25-30 minute tot gaar of ‘ toetspen skoon uit die koeke kom. Laat effens afkoel en keer uit op draadrakke om heeltemal af te koel. Vir die versiersel: Klits alles saam tot glad en verkoel tot benodig. Versier tussen die lae en bo-op met die versiersel. Sif kakao oor of besprinkel met gekapte neute of gerasperde sjokolade. Hou in die yskas en haal 10 minute voor teetyd uit. Lewer 1 groot koek.
Category: Recipes, South Africa | Tags: Cake, Chocolate, Rooibos, Rooibostee-sjokoladekoek, Tea
Comments Off on Koffie Koek (Mikrogolf)
Meng meel, bakpoeier, suiker en sout
Los koffie op in kookwater en klits dan eiers, kakao, olie, vanielje en die aangemaakte koffie saam
Meng nat en droee bestanddele
Gooi in 2l roomysbak (sit net ‘n lagie waspapier onderin sodat die koek nie vassit nie)
Bak vir 7 min op hoog en laat staan vir so 5 min net so in die mikrogolf nadat dit gaar is
Category: Recipes, South Africa | Tags: Cake, Coffee, Koek, Koffie, Microwave, Mikrogolf
Comments Off on Sjokolade Koek Met Mayonaise
Sjokolade Koek Met Mayonaise
3 Ekstra groot eiers
Voorverhit oond tot 180°C
Spuit 2x 24cm ronde koekpanne met Spray & Cook en voer uit met waspapier.
Sif koekmeelblom, kakao, bakpoeier en koeksoda saam in n bak. Sif weer en hou eenkant.
Klop eiers, suiker en vanilla geursel tot lig en donsig. Verminder spoed en voeg mayonnaise by.
Voeg meel mengsel in 4 dele alternatief met water by, begin en eindig met meel.
Gooi mengel in koekpanne en bak vir 30-35 minute (toets deur toetspen in koek te druk moet skoon uitkom). Laat vir 10-15 minute in panne afkoel voordar dit op n draadrak uitgekeer word.
Category: Recipes, South Africa | Tags: Cake, Chocolate, Koek, Mayonaise, Mayonnaise, Sjokolade
Comments Off on Vinnige Mikrogolf Sjokolade Koek (Mikrogolf)
Vinnige Mikrogolf Sjokolade Koek (Mikrogolf)
Klits als saam en bak in mikrogolf op hoog vir 7min, laat staan in mikrogolf vir 10 min! Laat bietji afkoel en gooi uit!
Category: Recipes, South Africa | Tags: Cake, Chocolate, Koek, Microwave, Mikrogolf, Sjokolade
Comments Off on Wortel En Piesang Koek (Mikrogolf)
Wortel En Piesang Koek (Mikrogolf)
250 ml bruin suiker
250 ml gekapte okkerneute of pekanneute
125 ml piesang –fyn gedruk
250 ml gerasperde wortel
Gooi in uitgevoerde plastiekbak/mikrogolfbak
Sit in mikrogolfoond vir 11 –14 minute op medium
Versier met roomkaas &versiersuiker:
Meng saam en versier koek
Category: Recipes, South Africa | Tags: Banana, Cake, Carrot, Koek, Microwave, Mikrogolf, Piesang, Wortel
Comments Off on Rooibostee Koek (Mikrogolf)
1 rooibosteesakkie sterk aangemaak in 1k kookwater.
Voeg by 1tl vanilla, 60ml olie +2 eiers.
Voeg by 1k meel, 1k strooisuiker, 2tl bakpoeier en knippie sout en meng goed.
Sit vir 7min op high en laat 2min in die mikro afkoel. Dis heerlik saam met suurlemoen versiersuiker (gewone versiersuiker met 1tl suurlemoen geursel by).
Category: Recipes, South Africa | Tags: Cake, Koek, Microwave, Mikrogolf, Rooibos Tea, Rooibostee
Comments Off on Double Chocolate Coca-Cola Koek
Double Chocolate Coca-Cola Koek
1 koppie Coca Cola (die ware jakob, nie dieet)
½ koppie karringmelk (½ kop melk met ½ eetl asyn) of amasi
6 eetlepels room of melk
3 en 3/4 koppies versiersuiker
In ‘n kastrol, meng Coca Cola, olie, botter, kakao en bring tot kookpunt. In ‘n ander bak, meng die suiker, meel en sout. Giet die kokende Cola mengsel oor die meelmengsel en klop goed. Voeg die eiers, karringmelk, koeksoda en vanielje by en klop goed. Gooi die mengsel in ‘n gesmeerde en meelbestrooide 13 x 9 duim bak pan en bak by 180 grade 20 tot 25 minute. Verwyder uit pan. Laat afkoel vir sowat 10 minute voor jy dit versier
Versiersel: In ‘n kastrol, meng die botter, kakao en melk tot die botter gesmelt is. Klits die res van die bestanddele by en smeer oor koek terwyl die versiersel nog warm is.
Opsioneel: Strooi gekapte neute oor
Category: Recipes, South Africa | Tags: Cake, Chocolate, Chocolate Cake, Coca Cola
Comments Off on Yoghurt Vanilla Cake
• 1 cup butter – softened
• 2 cups white sugar
• 1 tablespoon vanilla extract
• 2 ¼ cups all purpose flour
• ½ teaspoon baking soda (koeksoda)
• ¼ teaspoon salt
• 240 ml vanilla yogurt
• ¼ cup powdered sugar (versiersuiker)
• Preheat oven to 180 C. butter a 10 inch bundt pan. dust the pan lightly with flour.
• In a small bowl, blend together the flour, baking soda and salt. set aside.
• In a large bowl, cream together the butter and sugar until well blended.
• Beat in the eggs one at a time, then stir in the vanilla extract.
• Blend in the vanilla yogurt.
• Gradually mix in the flour mixture until just incorporated. be careful not to overmix.
• Pour batter into the prepared bundt pan.
• Bake in the preheated oven for 45 – 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. once cooled, turn out onto a plate and dust with powdered sugar.
• Adapted slightly from allrecipes.
Category: Recipes | Tags: Cake, Yogurt
Comments Off on Chocolate Orange Marble Cake
Chocolate Orange Marble Cake
finely grated rind of 1 orange
100g good quality dark chocolate, melted
Combine butter, sugar and vanilla essence in the bowl of an electric mixer and beat well until soft and creamy. Add eggs one at a time, beating well. Add orange rind. Sift flour, baking powder and salt, and add to the egg mixture alternately with milk and orange juice. Spoon half the cake mixture into another bowl and mix in melted chocolate. Drop alternate spoonfuls of chocolate and vanilla mixture into a greased and lined 20cm x 13cm loaf pan.
Once it has all been used up, run a flat-bladed knife through the mixture to create a marbled effect. Bake at 180°C for 45- 50 minutes or until a skewer inserted comes out clean. Remove from oven and cool in pan five minutes before turning out onto a rack to cool completely.
Once cooled, spoon over chocolate glaze and decorate with orange slices or grated orange rind if desired.
CHOCOLATE GLAZE: Combine chocolate and cream in a heatproof bowl and place over boiling water to melt. Stir to combine and let cool to a spreading consistency.
Category: Recipes, South Africa | Tags: Cake, Chocolate, Marble Cake, Orange
Comments Off on Amarula Koek/Poeding
styf geklopte room vir versiering Flake-sjokolade
Stel oond op 180 grade Celsius.
1. Meng kakao met kookwater en laat dit afkoel.
2. Klits eiers, suiker en olie saam, voeg koue kakaomengsel by en meng deeglik.
3. Sif res van droë bestanddele by en meng goed.
4. Skep in 22 cm x 30 cm-pan en bak ongeveer 20 min. of tot toetspen skoon uitkom.
1. Kook suiker en water saam vir 5 minute en verwyder van stoof en voeg Amarula by. Roer goed. .
2. Prik koek met ‘n vurk sodra dit uit die oond kom en gooi warm stroop oor.
1. Laat goed koud word, verwyder uit pan, smeer karamelkondensmelk en styf geklopte room oor.
2. Versier met Flake indien verkies (nie Pepperment Crisp nie, want dit belemmer die smaak). Dis ‘n heerlike klam koek wat lekker klam bly.
Category: Recipes, South Africa | Tags: Amarula, Cake, Chocolate, Pudding
Comments Off on Three-Milks Cake
• 100g butter, softened
• 3/4 cup caster sugar
• 1 teaspoon vanilla extract
• 5 eggs, separated
• 1 1/3 cups self-raising flour
• 1/2 cup milk
• 2/3 cup thick cream, whipped
• 100g glace pineapple, chopped/glazed cherries
• 40g pistachio kernels, chopped/nuts
• 185g can evaporated milk
• 3/4 cup sweetened condensed milk
• 2 tablespoons white rum (optional
1. Preheat oven to 180°C/160°C fan-forced. Grease a 7cm-deep, 20.5cm x 11cm (base) glass or ceramic ovenproof loaf pan (see note). Line base and sides with baking paper, allowing a 2cm overhang at both long ends.
2. Using an electric mixer, beat butter, sugar and vanilla in a large bowl on medium-high speed until pale and creamy.
3. Add egg yolks in 2 batches, scraping down sides of bowl and beating well between additions. Wash and dry beaters. Beat eggwhites in a clean bowl on high speed until soft peaks form.
4. Add half the flour to butter mixture. Stir gently to combine. Add half the milk. Stir to combine. Repeat with remaining flour and milk. Fold in eggwhites.
5. Spread mixture into prepared pan. Smooth surface. Bake for 50 to 55 minutes or until a skewer inserted into the centre comes out clean (cover cake loosely with foil if over-browning during cooking).
6. Make glaze: Combine milks and rum (if using) in a jug. Using a skewer or fork, pierce warm cake all over. Slowly pour glaze over so it soaks into cake. Cool at room temperature for 30 minutes. Refrigerate, covered, for 4 hours or overnight.
7. Remove cake from pan. Spread cream over cake. Top with pineapple and pistachios. Serve.
Category: Recipes | Tags: Cake, Milk
Comments Off on Miljoenerskoek (Stroperige sjokolade koek)
Miljoenerskoek (Stroperige sjokolade koek)
Miljoenerskoek (Stroperige sjokolade koek)
Genoeg vir 1 koek
Bereiding: sowat 20 minute
250 ml (1 k) koekmeel
30 ml (2 e) bakpoeier
250 g (1 k) botter
125 ml (½ k) strooisuiker
200 g donkersjokolade soos Albany
5 ekstra groot eiers
30 ml (2 e) brandewyn of Frangelicalikeur
200 g sjokolade met haselneute
30 ml (2 e) melk
Voorverhit die oond tot 180 °C.
Smeer en voer ’n diep koekpan (24 cm in deursnee) uit met bakpapier.
Verhit die suiker en water in ’n kastrol, bring tot kookpunt en laat prut sowat 10 minute.
Sif die meel, bakpoeier en sout saam in ’n groot mengbak.
Smelt die botter, suiker en donkersjokolade in ’n dubbelkoker of in ’n glasbak oor kookwater of in die mikrogolfoond.
Verwyder van die hitte en klits een eier op ’n slag by. Klits goed ná elke byvoeging. Giet die brandewyn of likeur by en roer tot gemeng.
Vou die gesifte meelmengselby die eiermengsel in en meng alles goed. Giet die beslag in die voorbereide pan en bak 40-45 minute of tot gaar. Verwyder die koek uit die oond, prik dit ’n paar keer met ’n toetspen en giet die stroop oor. Maak die kante los sodra die koek afgekoel is en keer dit op ’n koekbord uit.
Smelt die sjokolade oor ’n lae hitte of gebruik ’n dubbelkoker. Roer die melk by en roer tot ’n gladde sous vorm.
Giet die sjokoladesous bo-oor die koek en versier met gekleurde eetbare koekversiersels.
Category: Recipes | Tags: Cake, Chocolate, Chocolate Cake, Millionaires Cake
Kondensmelk en Milky Bar Fudge
Easy Microwave Malva Pudding
Afrikaans Amarula Banana Biltong Bobotie Breakfast Cake Caramel Cheese Cheesecake Chicken Chocolate Chutney Curry Disney Eggs Eye Eye Makeup Fridge Tart Garlic Hoender Koek Koeksisters Lamb Lemon Macaroni Makeup Mango Microwave Mikrogolf Milk Tart Mince Muffins Natural Peppermint Peppermint Crisp Poeding Pudding Sjokolade South African Spinach Strawberry Soup Tart Tuna Yogurt
Barefoot Stiletto Keep your feet on the ground, and reach for the stars.