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Abby Fernandes
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This is a rich and tasty rendition of many Tex-Mex dishes molded into one packed, beautiful casserole. Best of all, it’s ready in no time! Salsa Verde Chicken Casserole Recipe is shared by Janet McCormick of Proctorville, Ohio.

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Browse more Mexican Chicken Casseroles > http://bit.ly/1aU1BxV
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Abby Fernandes

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Workout Programs For Men :  http://bit.ly/18cB6CI
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This is my wife's 1st #chocolate sponge cake she made for our son's birthday. Filled with buttercream and raspberry jam, surrounded by twin finger #KitKats and topped off with a layer of #Smarties & #LEGO bricks made of #Cadbury's, I'd say it was #DeathByChocolate!
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This sliced loaf fans out for a fun presentation. Savory Party Bread Recipe is shared by Kay Daly of Raleigh, North Carolina.

Get Recipe > http://bit.ly/LcrwqD
Pin Recipe > http://bit.ly/1aVsMIL
Browse more Football-Party Recipes > http://bit.ly/1aVsKAx
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Chocolate Caramel Cups

Ingredients

60g butter, softened
2 tbs caster sugar
1/2 cup (75g) plain flour
2 tbs desiccated coconut
100g good-quality dark chocolate
Caramel filling
395g can sweetened condensed milk
2 tbs golden syrup
40g butter

Method
Step 1
Preheat oven to 180°C. Grease twenty 1 1/2 tbs (30ml) capacity mini-muffin pans.
Step 2
Combine butter and sugar in a bowl, stirring with a wooden spoon, until pale and creamy. Add flour and coconut and stir until well combined. Spoon 1 1/2 teaspoonfuls of mixture into the base of each pan, pressing down evenly with your fingers. Bake in preheated oven for 8-10 minutes or until lightly golden. Remove from oven and reduce oven temperature to 160°C.
Step 3
To make the caramel filling, combine the condensed milk, golden syrup and butter in a small saucepan over medium-low heat and cook, stirring, for 1-2 minutes or until mixture is smooth. Pour evenly among the muffin pans. Bake for 5-7 minutes or until golden brown and filling sets. Remove from oven and set aside to cool. Use a small, sharp knife to carefully run around the edge of each pan to remove caramel cups. Transfer to a wire rack.
Step 4
Place chocolate in a heatproof bowl over a saucepan of simmering water (don't let the base of the bowl touch the water). Stir until chocolate melts. Remove from heat. Pour into a plastic bag and cut off a corner. Pipe melted chocolate over each caramel cup. Allow 30 minutes to set. Store in an airtight container for up to 3 day

http://urducookingrecipes.blogspot.com/2013/05/chocolate-caramel-cups.html
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