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Baileys Ice Cream Cake

Ingredients:
300g chocolate digestive biscuits
40g melted unsalted butter
750ml double cream
1 heaped tsp vanilla paste
120ml liquid glucose
50ml baileys
2-3 tbsp berry compote or jam
100g dark cherries, frozen is fine
100g dark chocolate, melted

Steps:
Oil a loaf tin, 2 or 3 pound would be fine, and line with cling film.
Blitz all the biscuits, except 2, into fine crumbs in a food processor.
Add in the melted butter.
Once well combined, scrape into the lined loaf tin and spread evenly.
Place in the freezer whilst you make the ice cream.
Start by whipping the double cream into soft peaks. At this stage, add in the vanilla paste, liquid glucose and Baileys Original and whip until it forms firm peaks and looks silky.
The ice cream is piped so you’ll need a star nozzle and a piping bag.
With the back of a spoon, lightly cover the inside of the piping bag with some of the berry compote and then spoon in the ice cream mixture.
Pipe lines of the mixture lengthways on top of the biscuit base.
Place in the freezer for 30 minutes to harden up before piping the rest.
Meanwhile, cover the cherries in the melted chocolate and break up the remaining biscuits.
Pipe another layer of the ice cream on top of the semi-set layer but widthways this time.
You want to place the cherries and biscuit pieces in the ice cream as you wish, making sure you use them all, and push the cherries down slightly.
Repeat the process of lining the piping bag, and pipe the same 2 sets of lines again, so the top is widthways lines.
Finish the top of the ice cream by drizzling over the remaining melted chocolate.
Set in the freezer for at least 3 hours.
via: Tastemade UK
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Christmas Tree Chocolate Muffins

INGREDIENTS

2 eggs
60g milk
60g sugar
30g vegetable oil
80g flour, sifted
20g unsweetened cocoa, sifted
2 tsp baking powder
80g cream cheese, cut into 2cm cubes
(christmas tree)
1 bar white chocolate
1g matcha powder
4 pretzel sticks
sprinkles
(decoration)
white chocolate, melted
coconut flakes

LET'S GET COOKING...

Melt white chocolate bar in a double boiler or microwave oven.
Add in matcha powder and mix to combine. Transfer to a piping bag and set aside.
Line a baking pan with parchment paper. Arrange pretzel sticks on the pan, making sure to space them apart. Pipe matcha chocolate onto the sticks in a zigzag motion to create Christmas trees. Add sprinkles and put in the refrigerator until hard.
In a bowl, combine eggs and sugar and beat with an electric mixer until white and fluffy.
Add in milk and vegetable oil and mix well.
Fold in the sifted flour, cocoa and baking powder.
Pour batter into muffin cups halfway up. Place cream cheese into the center.
Microwave for 2-3 minutes at 600 watts.
Spread melted white chocolate on top. Sprinkle on coconut flakes and decorate with the Christmas tree.
via: https://taste.md/2g7Mfv9
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Holiday Cake Mix Cookies 3 Ways

DARK CHOCOLATE PEPPERMINT CAKE MIX COOKIES

INGREDIENTS

1 box dark chocolate or chocolate fudge cake mix
1 cup peppermint candies, crushed
½ cup canola oil
2 eggs

LET'S GET COOKING...

Combine all ingredients in a mixing bowl. Chill dough for 1 hour.
Scoop heaping tablespoons of cookie dough and form into balls. Place on a baking sheet lined with parchment paper. Bake at 350°F for 7–9 minutes. Enjoy!

CANDY CANE KISS COOKIES

INGREDIENTS

1 box white super moist cake mix
1 bottle red sugar sprinkles
1 package candy cane Hershey's Kisses
½ cup canola oil
2 eggs

LET'S GET COOKING...

Combine cake mix, oil and eggs in a mixing bowl. Chill dough for 1 hour.
Scoop heaping tablespoons of cookie dough and form into balls. Dip into the red sugar sprinkles, and place on a parchment-lined baking sheet. Bake at 350°F for 7–9 minutes.
Remove from oven and immediately place a candy cane Kiss in the center of each cookie and press down. Enjoy!

GRINCH CAKE MIX COOKIES

INGREDIENTS

1 box French vanilla cake mix
½ cup canola oil
2 eggs
Green food coloring
Powdered sugar for dusting
Heart-shaped candy sprinkles

LET'S GET COOKING...

Combine cake mix, oil, eggs and green food coloring in a mixing bowl. Chill dough for 1 hour.
Scoop heaping tablespoons of cookie dough and form into balls. Dip into powdered sugar and place on a parchment-lined baking sheet. Press a candy heart off center into the cookie. Bake at 350°F for 7–9 minutes. Enjoy!
via: https://taste.md/2htZSqQ
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Cookies & Cream Brownie Cheesecake Bars

INGREDIENTS

Serves 10-12

1 box brownie mix, prepared according to package instructions
24 ounces cream cheese, softened
¾ cup sugar
2 eggs, beaten
1 tablespoon vanilla extract
36 chocolate sandwich cookies

PREPARATION
1. Preheat oven to 325°F/165°C and grease a 9×13 baking pan.
2. Prepare the brownie mix in a bowl.
3. In a separate bowl, mix together the cream cheese and the sugar until there are no lumps.
4. Add the egg and vanilla, stirring until evenly combined.
5. Spread the brownie batter in an even layer on the bottom of the pan.
6. Place 24 of the sandwich cookies in a single layer on top of the brownie batter. 7. To fill in the edges, cut 6 of the cookies in half and nudge those in.
8. Pour the cheesecake batter on top, spreading it evenly over the cookies.
9. Crush the remaining 6 cookies and sprinkle on top of the cheesecake batter.
10. Bake for about 45 minutes, until the edges are slightly golden brown and the middle is slightly jiggly.
11. Cool and chill for at least 2 hours.
12. Slice, then serve!
via: http://bzfd.it/2g2yYWU
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Yay
Christmas Tree Nutella Pie

INGREDIENTS

2 sheets puff pastry
50g nutella
30g diced almonds
1 egg yolk

LET'S GET COOKING...

Cut out puff pastry in the shape of a Christmas tree.
Spread nutella on one sheet of pastry and sprinkle with diced almonds.
Place the other sheet of puff pastry on top. Cut slits on both sides spacing them 1cm apart, leaving the center intact.
Twist each strip of pastry twice.
Cut out a star shape with the leftover pastry and place this on the top.
Brush pastry with egg yolk mixed with a little water.
Bake for 20 minutes at 220 degrees C.
via:https://taste.md/2h07xLV
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Chocolate Snowflake Mousse Cake

INGREDIENTS

Dark Chocolate Cake:
2/3 cup all-purpose flour
1/3 cup cocoa powder
2/3 cup sugar
¾ tsp baking soda
¾ tsp baking powder
¼ tsp salt
1 large egg
¼ cup milk
3 tbsp oil
½ tsp vanilla extract
¼ cup water
Milk Chocolate Mousse:
225ml whipping cream
135g good quality milk chocolate
3 large egg whites
75ml milk
6g powdered gelatin
1 ½ tbsp water
White Chocolate Mousse:
225ml whipping cream
135g good quality white chocolate
3 large egg whites
75ml milk
6g powdered gelatin
1 ½ tbsp water
Snowflake paper cutouts
Cocoa powder, for dusting

LET'S GET COOKING...

Bake the cake: Place the flour, cocoa powder, sugar, baking soda, baking powder and salt in the bowl of an electric mixer and mix on low speed until fully combined. Add the egg, milk, oil, vanilla and water and mix until smooth. Line the sides and bottom of a 9-inch springform pan with parchment paper and pour the batter into the pan. Bake at 350F for 20-30 minutes, or until a skewer inserted into the center comes out clean. Place the pan on a cooling rack and cool completely in the pan. Remove the cake from the pan and remove the parchment paper lining. Return the cake to the pan and set aside.
Make the milk chocolate mousse: Sprinkle the gelatin into the cold water and set aside. Beat the egg whites until stiff peaks form. In a separate bowl, beat the whipping cream until soft peaks form and set both bowls aside. Set a small saucepan to medium heat and add the milk. Just before the milk comes to a boil, turn off the heat and add the gelatin. Once the gelatin has fully dissolved, add the milk chocolate and whisk until fully melted. You may need to turn the heat back on to fully melt the chocolate. Add this mixture to the whipped cream and whisk to combine. Then add the egg whites and whisk to combine, making sure to keep the mixture as airy as possible. Pour the mousse on top of the chocolate cake and smooth the surface. Transfer the cake to the fridge to set for 2 hours.
Make the white chocolate mousse: Follow the same steps for the Milk Chocolate Mousse, but replace the milk chocolate with white chocolate. Once you have gently poured the white chocolate mousse onto the cake, transfer the cake to the fridge and set for 2 ½ hours.
To decorate: Place the paper snowflake cutouts onto the surface of the cake. To help with positioning, use some scotch tape to create little handles on one side. Sift cocoa powder evenly over the entire surface of the cake. Gently remove the cutouts to reveal white snowflakes! Gently unlatch the sides of the pan and slide it off the cake. Running a warm, damp dishcloth around the sides of the pan will make it easier to remove. To serve, slice the cake with a warm knife.
via: https://taste.md/2ggGIaE
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