I have a sweet tooth, just a quick look at some of the posts on the blog is a dead giveaway. I have to eat something sweet everyday, erm, lets just say sometimes for fear of sounding like a crazy person. From mug cakes to chocolate and everything in between. Having any kind of sweet treats lying around the house has become my weakness, as a result we no longer buy chocolate or the like. This includes Nutella, that beautiful, chocolate, hazelnutty goodness. It never lasts in our house, a medium sized tub would last a week at best. The sad reality is that I cannot control myself around Nutella, so we no longer buy the stuff. It’s chocolate hazelnut gold, I tell you!
Ok, Nutella avoidance aside, when we have had Nutella in the house, I haven’t just eaten it on bread or toast or just with a spoon out of the jar, I’ve also made Nutella mousse. You can easily make a quick single serve or make a big bowl of the stuff. It’s definitely a crowd pleaser.
I by no means invented this. If you search the internet you’ll be flooded with recipes. However at the time of making it, I wasn’t aware there were 2 ingredient versions out there or aware of just how easy it is to make. I kinda just threw it together in a bowl and mixed.
For the quick and easy single serve version, all you’ll need is 1 teaspoon of Nutella and 2 tablespoons of thickened cream. Just put them together in a bowl and mix until smooth and combined then hide behind the couch before anyone catches you, you won’t want to share.
Below you’ll find a recipe for a bigger version, fill it into a large bowl and decorate with chocolate shavings, cookie crumbs or go fresh with strawberries and raspberries. Or you can do what I did and fill them into individual small pots like below.
My dear friend Henna of My Ninja Naan is due to have baby number 2 very soon. In honour of such a momentus occasion I organised a little virtual surprise baby shower for her along with the help of her food blogger friends Sarah of flour and spice blog and Asiya of chocolate and chillies. I’ve introduced you to Henna before, she very kindly wrote me a guest blog post while I was away earlier this year. You can see more of her yummy recipes and beautiful images on her own blog.
We’ve been planning this for a little while and I hope we were successful in keeping it a surprise. Henna is actually completely unaware this is happening, we planned the posts to go up while she sleeps so she could wake up to it the next morning. Henna, I hope this is a pleasant surprise and I hope you enjoy your virtual shower.
The theme we decided on was ‘finger food’, I made snowball whoopie pies. Whoopie pies are handheld sandwich cakes; a popular treat in America. Since Henna is American I thought why not create something close to home. I also happened to have a request from my brother for South African Snowballs; a small rounded sponge cake covered in red jam glaze and sandwiched with more jam or vanilla filling. As you can tell I put the two together to create these Snowball Whoopie Pies. I wanted to make a baby shower cake, but considering the theme is finger food, this is the next best thing. It doesn’t get much better than a handheld cake, right? You don’t even need a spoon or a fork, just pick it up and munch away.
I’m not sure what a whoopie pie is meant to taste like and these don’t taste like traditional snowballs, as they aren’t very spongy and I decided not to include the jam element but I think it all works together nicely and is a great treat all the same. Even snowball loving Mr Munchies approved of them. The whoopie pie recipe was actually suggested to me by Henna, I used her adaptations as well as making some of my own. I think it turned out really well. Henna always has great taste with food, always sharing recipes that work well and have delicious flavours. Don’t forget to check out her blog and be sure to scroll through to see what the other attendees brought to the party and to view the recipe at the end.
Henna, I wish you everything of the best in this chapter for your family. I hope all goes well for you and bub makes a safe and healthy arrival, in Shaa Allah. Your support and friendship has been amazing, thank you.
Sarah from Flour and Spice – Buffalo Chicken Pinwheels.
Asiya from Chocolate and Chillies – Stuffed Mushrooms.
Pre heat your oven to 170c and line your baking sheets with baking paper. Cream butter with sugars until smooth and creamy. Add in eggs, vanilla and yogurt and mix again until combined. Mix together milk, vinegar and bicarb and add it to the mixture. Add in your flour, and baking powder and beat until mixed through. Using a table spoon or small ice cream scoop, spoon out your filling keeping 1-2 inches between each spoonful. Place in the oven for 8-10 minutes. The whoopie pie will be done when they’re lightly golden and firm to the touch. Let them cool completely on the baking sheet.
Mix 1 cup sifted icing sugar with enough water to make a runny glaze, add in colouring and mix through.
Beat together butter and icing sugar. Slowly add in the cream and continue to beat until light and fluffy.
Spread buttercream onto one side and sandwich with another. Swirl each side in the glaze and then roll in desiccated coconut. Be prepared to get your hands messy for this one.
Adapted from https://justbakedbyme.wordpress.com/2012/01/30/vanilla-whoopie-pies/
I’m a little late of the mark, I know, but I just had to get an Australia Day dessert in before the day was over. I wanted to steer clear of the stock standard lamingtons and pavlovas and do something different. These are macadamia crumble mini cheesecakes, using Australian honey and macadamias.
In keeping with my blog resolutions for this year of creating more healthy desserts, this one uses light cream cheese, is wheat free (possibly gluten free, oats is a questionable ingredient when it comes to gluten) and sugar free as well. Trust me though, you won’t miss any of those ingredients in this dessert. The crumble almost tastes like ANZAC cookies, how much more Australian can you get?
Honey and Macadamia Crumble Cheescakes (makes 8 mini cheesecakes)
1/4 cup oats
1/4 cup coconut
1/4 cup macadamias (lightly chopped)
2 tblsp honey
250g light cream cheese
4 tblsp honey
To make the crumble, combine all the dry ingredients with honey. Toast the mixture in a pan until lightly golden, set aside. Same goes for the cheesecake filling, just combine the cream cheese with the honey and mix well.
To assemble the dessert, pour half a tablespoon of crumble into little bowls, spoon or pipe cheesecake mixture and top with more crumble. It’s that simple, no need to turn the oven on, no special equipment, and the best part, you can do it all in 15 minutes.
Happy Australia Day! I know what we’ll be having for dessert, what about you?
Yes, I know, I haven’t blogged in a while, its been a busy time for me. I’ve been in the process of completing my teaching diploma and was on my first practical, a six week placement in a year one class. It’s hard to run a household, a marriage and look after a child while having to be out of the house for 7 hours a day, alhumdulillah, the experience was great and extremely fulfilling, although I am relieved that it’s over (for now anyway).
For those of you that read my blog and remember, I took part in a Dilmah competition a few months ago where I entered these Chai Macarons (if not, you can read about it here and here). These macaron shells were flavoured with tea, cardamon, cinnamon and sandwiched with a chai white chocolate ganache. I’ve finally gotten the chance to post the recipe. Yippee!!
I’ve attached the recipe in .pdf format because that’s how it’s saved on my computer as I needed to give a copy to the Dilmah officials and figured it would be the easiest way to share it with all of you. This recipe is made using the Italian meringue method (pouring a hot sugar syrup into egg whites) instead of my usual French meringue, if you have a handle on the French meringue method, feel free to use that, just remember to add the spices to the almond/icing sugar mixture.
Give these a go, and if you’re not too afraid (and have a thermometer lying around) try the Italian method. Chai macarons with a pot of tea, perfect late night snack, enjoy!
My sister in law is visiting us at the moment and she comes with some unique dessert concepts from her time spent in the USA. When most people think of american desserts, images of syrup drowned layers of pancakes, face sized cookies and deep fried chocolate bars probably come to mind, but this is different. This cake is a Spanish inspired favourite. A cake soaked in a 3 milk mixture. This cake is amazing; a soft, moist cake topped with a layer of cream.
After putting our ideas together, we came up with the recipe below. This stays true to the original Spanish cake, but using our own recipe for the cake and adapting the milk mixture to suit.
Tres Leches cake
1 1/4 cup sugar
1 tsp vanilla essence
2 cups flour
1 1/2 tsp baking powder
3/4 tsp bicard soda
pinch of salt
1/2 cup milk
Pre heat oven to 180°c and grease a 9×13 inch pan. Beat together butter and sugar. Once creamed add in eggs 1 at a time, ensuring each addition is mixed well. Add in vanilla essence and mix. Combine baking powder, bicarb soda and salt with flour. Alternate between adding flour and milk until flour is your last addition. Once all mixed, pour into a baking tray and level. Bake for 40 minutes or until skewer comes out clean. Set aside to cool.
*You can substitute this cake recipe for any light spongy cake recipe you already use or like.
3 milk mixture
1 can condensed milk
1 can evaporated milk
1 cup full cream milk
Combine milks in a pouring jug. Once cake is cooled, turn upside down into a dish with high sides (this will ensure no milk spillage), poke cake all over with a fork. Slowly pour milk mixture slowly and evenly onto cake until mixture is finished, set aside to soak and absorb. Best served after a night of soaking.
1 1/2 cups cream
1 tblsp icing sugar (optional)
Whip cream and sugar till firm. Level onto soaked cake on the day of serving. Decorate with chocolate or fruit.
Hope you’ll enjoy this dessert as much as we have. Thank you to Aasiya for the inspiration for this Spanish Tres Leches Cake.
I’m sure all of you have seen the burfee frosting in my recent Eid Dessert Table post. I’ve been bombarded with requests for the recipe as well as being asked to make these for friends, and I have to say, it is extremely flattering. When Siddiqa approached me with the idea of doing an Eid table together my imagination went wild. I wanted to create something totally unique, something different but something that still called out ‘Eid’. Eventually I was set on the idea of a ‘Burfee Frosting’, I’m glad I decided on the ‘Burfee’ flavour because they tasted amazing. I have since learnt that the concept has been done before, so kudos to all those women who make burfee frosting/icing as well. What is burfee? Check out an explanation on Wikipedia here. The Indian burfee explained in the post is slightly different to South African burfee, but it gives you the general idea.
2 cups milk powder
75g tin Nestle tinned cream (approx. half a tin, also called dessert cream or reduced fat cream)
250g butter (separate this into 2 lots of 125g each)
1 1/3 cup icing sugar + 1/2 cup
1/4 cup milk
cardamon pods and 2 tsp cardamon powder
Place milk powder and cream in a mixer and mix on low speed till cream is absorbed. Add in 125g butter and mix on high speed till fluffy. Place 1 & 1/3 cup icing sugar, cardamon pods and milk on stove, bring to a boil. Remove from stove and let cool. When milk and sugar mixture has cooled, remove pods, turn mixer on high speed again and slowly add milk mixture in, 1 tablespoon at a time. Ensure the mixture has completely cooled to room temperature before continuing. The mixture will still be runny, so throw in the reserved butter and icing sugar as well as the cardamon powder and let the mixer beat till fluffy and firm.