Oreo Bark12 oz. milk chocolate (I use Ghirardelli chips)
6 oz. white chocolate
15 Oreos
Directions:
Put the oreos into a large ziploc bag and crush them until they are in small, bite-sized pieces.
Melt the milk chocolate in a double boiler.
When chocolate is melted and smooth, carefully stir in Oreo pieces.
Spread the mixture onto a foil covered cookie sheet, trying to keep the cookies in an even layer.
Melt white chocolate in microwave and drizzle it on top. Use a knife to swirl.
Let cool & harden (I put the tray in the refrigerator to speed things up). Break into bite sized pieces.
Thursday, 25 August 2011
Peppermint Marshmallows
Peppermint MarshmallowsIngredients:
1 bag marshmallows
1 c. powdered sugar
3-4 tsp. water
About 5 candy canes
Directions:
Crush candy canes in food processor until few large chunks remain.
Stir water in powdered sugar 1 tsp. at a time tuntil a smooth glaze forms.
Dip tops of marshmallows into glaze and roll in candy cane. Lay, candy side up on was paper until dry.
1 bag marshmallows
1 c. powdered sugar
3-4 tsp. water
About 5 candy canes
Directions:
Crush candy canes in food processor until few large chunks remain.
Stir water in powdered sugar 1 tsp. at a time tuntil a smooth glaze forms.
Dip tops of marshmallows into glaze and roll in candy cane. Lay, candy side up on was paper until dry.
BETTER THAN SEX TRIFLE
BETTER THAN SEX TRIFLEINGREDIENTS:
1 (18.25 oz) box chocolate cake mix
12 oz Coke Zero soda
1/4 cup semi sweet mini chocolate chips
7 oz sweetened condensed milk
7 oz caramel ice cream topping (plus additional for garnish if desired)
4 Skor or Heath candy bars, chopped
2 (8 oz) tubs Cool Whip Lite whipped topping.
DIRECTIONS:
1. Preheat oven to 350 degrees. Spray 9x13 baking pan with nonstick spray.
2. In a large mixing bowl combine cake mix and Coke Zero soda. Using a handheld mixer, mix on low speed until moistened. Scrape bowl and mix on medium speed for 2 minutes. Fold in semi sweet chocolate chips and transfer to baking pan. Bake for 30-35 minutes until sides pull away and a toothpick inserted in the center of the cake comes out clean. Set aside to cool.
3. In a saucepan over low heat, combine sweetened condensed milk and caramel topping, stirring until smooth and blended. Using a skewer or the handle of a spoon poke holes across the top of the cake every 1-2 inches. Slowly pour the warm caramel topping mixture over the top of the cake, letting it sink into the holes. Cover and refrigerate until just before serving (I would recommend storing cake no more than a 6-8 hours if possible).
4. Just before serving assemble dessert in a large glass trifle or serving bowl. Cut cake into chunks and layer evenly across the bottom of bowl, top with a layer of Cool Whip and a small amount of chopped candy bars (reserve some for garnish) - repeat layers, ending with Cool Whip topping. Top with reserved chopped candy bars and drizzle with caramel topping if desired.
1 (18.25 oz) box chocolate cake mix
12 oz Coke Zero soda
1/4 cup semi sweet mini chocolate chips
7 oz sweetened condensed milk
7 oz caramel ice cream topping (plus additional for garnish if desired)
4 Skor or Heath candy bars, chopped
2 (8 oz) tubs Cool Whip Lite whipped topping.
DIRECTIONS:
1. Preheat oven to 350 degrees. Spray 9x13 baking pan with nonstick spray.
2. In a large mixing bowl combine cake mix and Coke Zero soda. Using a handheld mixer, mix on low speed until moistened. Scrape bowl and mix on medium speed for 2 minutes. Fold in semi sweet chocolate chips and transfer to baking pan. Bake for 30-35 minutes until sides pull away and a toothpick inserted in the center of the cake comes out clean. Set aside to cool.
3. In a saucepan over low heat, combine sweetened condensed milk and caramel topping, stirring until smooth and blended. Using a skewer or the handle of a spoon poke holes across the top of the cake every 1-2 inches. Slowly pour the warm caramel topping mixture over the top of the cake, letting it sink into the holes. Cover and refrigerate until just before serving (I would recommend storing cake no more than a 6-8 hours if possible).
4. Just before serving assemble dessert in a large glass trifle or serving bowl. Cut cake into chunks and layer evenly across the bottom of bowl, top with a layer of Cool Whip and a small amount of chopped candy bars (reserve some for garnish) - repeat layers, ending with Cool Whip topping. Top with reserved chopped candy bars and drizzle with caramel topping if desired.
Ritz Crackers
Ritz Crackers
1 sleeve reduced fat Ritz crackers
chocolate and white chocolate almond bark
peanut butter (creamy)
Spread a bit of peanut butter (not a lot just a bit) over each Ritz cracker. Dip the crackers in the almond bark, covering both sides with melted bark. Shake off excess (I know I know, I should practice what I preach!) and allow to dry on waxed paper.
These were a new find this year, I had never made them before. I heard about them from a friend at work and was excited to try them. OMG they are so good! So very very good! They are very rich too!
1 sleeve reduced fat Ritz crackers
chocolate and white chocolate almond bark
peanut butter (creamy)
Spread a bit of peanut butter (not a lot just a bit) over each Ritz cracker. Dip the crackers in the almond bark, covering both sides with melted bark. Shake off excess (I know I know, I should practice what I preach!) and allow to dry on waxed paper.
These were a new find this year, I had never made them before. I heard about them from a friend at work and was excited to try them. OMG they are so good! So very very good! They are very rich too!
Wednesday, 24 August 2011
CAPE BRETON SCONES
CAPE BRETON SCONES |
2 tbsp sugar
1 tbsp baking powder
1 tsp salt
1/4 tsp baking soda
1 c raisins or currants
1/2 c sour cream
1/4 c oil
1 egg (slightly beaten)
3 tbsp milk
Method:
Sift together dry ingredients and stir in the raisins. Blend the remaining
ingredients and stir in the flour mixture until the dough is all together.
Toss on a lightly floured surface until no longer sticky. Knead a few
times. Divide the dough in half then pat each ball of dough into a 6 "
circle with the top slightly rounded. Brush the tops with milk and sprinkle
with sugar. Cut each circle into 6 wedges. Place 2 inches apart on a
cookie sheet
with butter and jam or flavoured butter or honey. . Bake at 425F for 10 to 12 minutes or till golden brown . Serve hot
Cape Breton Pork Pies
Cape Breton Pork Pies
IngredientsShortbread Shells:
1 cup butter 250 mL
1/2 cup icing sugar, sifted 125 mL
1 egg yolk 1
1 tsp vanilla 5 mL
2 cups all-purpose flour 500 mL
2 Tbsp cornstarch 25 mL
1/4 tsp salt 1mL
Filling:
2 1/4 cups chopped dates (12 oz/375 g) 550 mL
3/4 cup packed brown sugar 175 mL
3/4 cup boiling water 175 mL
1/4 tsp salt 1mL
1 tsp vanilla 5 mL
Icing:
2/3 cup icing sugar, sifted 150 mL
2 Tbsp maple syrup 25 mL
1 Tbsp butter, softened 15 mL
Method
Shortbread Shells
1. In a small saucepan, bring dates, sugar, water and salt to boil over medium heat; reduce heat and simmer; stirring often, for 4 minutes or until thickened and smooth. Let cool, stir in vanilla. Spoon into shells.1. In large bowl, cream butter with sugar until fluffy; beat in egg yolk and vanilla. Stir together flour, cornstarch and salt; gradually stir into creamed mixture; gently kneading until smooth.
2. Working in batches, gently form dough into 3/4 inch (2 cm) balls, place in 1 1/2 inch (4 cm) tart cups and press evenly over bottom and sides of cup to form shell. Bake in 325 E F (160 E C) oven for about 18 minutes or until crisp and pale golden. Let cool in pan on rack; loosen shells with tip of knife.
IngredientsShortbread Shells:
1 cup butter 250 mL
1/2 cup icing sugar, sifted 125 mL
1 egg yolk 1
1 tsp vanilla 5 mL
2 cups all-purpose flour 500 mL
2 Tbsp cornstarch 25 mL
1/4 tsp salt 1mL
Filling:
2 1/4 cups chopped dates (12 oz/375 g) 550 mL
3/4 cup packed brown sugar 175 mL
3/4 cup boiling water 175 mL
1/4 tsp salt 1mL
1 tsp vanilla 5 mL
Icing:
2/3 cup icing sugar, sifted 150 mL
2 Tbsp maple syrup 25 mL
1 Tbsp butter, softened 15 mL
Method
Shortbread Shells
1. In a small saucepan, bring dates, sugar, water and salt to boil over medium heat; reduce heat and simmer; stirring often, for 4 minutes or until thickened and smooth. Let cool, stir in vanilla. Spoon into shells.1. In large bowl, cream butter with sugar until fluffy; beat in egg yolk and vanilla. Stir together flour, cornstarch and salt; gradually stir into creamed mixture; gently kneading until smooth.
2. Working in batches, gently form dough into 3/4 inch (2 cm) balls, place in 1 1/2 inch (4 cm) tart cups and press evenly over bottom and sides of cup to form shell. Bake in 325 E F (160 E C) oven for about 18 minutes or until crisp and pale golden. Let cool in pan on rack; loosen shells with tip of knife.
Mile High Tea Biscuits
Mile High Tea Biscuits too...
3 cups flour
3/4 tsp cream of tartar
3/4 tsp salt
4 1/2 tsp baking powder
2 tbsp. sugar
3/4 cup shortening
1 egg
1 cup milk
Add egg to 1 cup milk. Mix remaining ingred in order given: add egg mixture. Knead dough 3 to 5 times; cut with round cutter. Brush with a touch of milk; bake 450 degree oven for 12-15 minutes.
Variations: can add grated old fashioned cheese or raisins
3 cups flour
3/4 tsp cream of tartar
3/4 tsp salt
4 1/2 tsp baking powder
2 tbsp. sugar
3/4 cup shortening
1 egg
1 cup milk
Add egg to 1 cup milk. Mix remaining ingred in order given: add egg mixture. Knead dough 3 to 5 times; cut with round cutter. Brush with a touch of milk; bake 450 degree oven for 12-15 minutes.
Variations: can add grated old fashioned cheese or raisins
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