Profile cover photo
Profile photo
Abby Fernandes
161 followers
161 followers
About
Abby's interests
View all
Abby's posts

Post has attachment

Post has shared content
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.

Get Recipe > http://bit.ly/1aU1y5r
Pin Recipe > http://bit.ly/1aU1ylW
Browse more Mexican Chicken Casseroles > http://bit.ly/1aU1BxV
Photo

Post has shared content
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
Photo

Post has shared content

Post has attachment

Post has shared content
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
Photo

Post has shared content
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!
Photo

Post has shared content

Post has shared content

Post has shared content
Wait while more posts are being loaded