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Desserts

Breakfast/ Desserts

Apple Pie Roll Ups

Apple Pie Roll Ups (with caramel sauce on the side). Fast and easy to make. So yummy, especially on a rainy autumn day.

For 4 apple pie roll ups I used:

Ingredients

  • 4 slices of bread
  • 1/2 apple (medium size)
  • Sugar
  • Cinnamon
  • About 2 tablespoons butter, melted

Instructions

1

Preheat oven to 175 C (350 F).

2

Flatten slices of bread with rolling pin,

3

Melt the butter and combine sugar and cinnamon to make the cinnamon sugar.

4

Peel the apple and cut into small pieces, sprinkle with a bit of cinnamon sugar.

5

Divide the apple between the slices of bread.

6

Roll it up tightly, roll through the butter and then cinnamon sugar.

7

Place them on a baking sheet and bake for about 15 minutes.

8

Serve warm and with whatever you like

Desserts

Hershey’s Sundae Pie

A copycat recipe of Burger King’s Hershey’s Sundae Pie

A slice

 

Hershey's Sundae Pie

Print Recipe

Ingredients

  • For the base
  • 250 gram digestives cookies
  • 60 gram cacao powder
  • 100 gram caster sugar
  • 150 gram butter
  • 2 teaspoons instant espresso powder (optional)
  • ---
  • 200 gram cream cheese
  • 90 gram icing sugar
  • 1 teaspoon vanilla extract
  • 250 ml whipped cream
  • 2 teaspoon gelatin powder
  • 2 tablespoon boiling water
  • 2x packet chocolate mousse powder (if in NZ: Hansells Mousse Mix Chocolate)

Instructions

1

Blitz biscuits to small crumbs in blender and put crumbs in a mixing bowl

2

Add sugar, cocoa and melted butter and mix till good combined

3

Line the bottom of springform with baking paper

4

Put crumb mixture in springform and press it firm with the back of a spoon. Also press it up the side a bit.

5

Whip the cream. Set aside.

6

Add cream cheese to a clean mixing bowl and beat it until soft with a wooden spoon or mixer with paddle attached.

7

Add icing sugar and vanilla extract. Mix until good combined.

8

Dissolve gelatin powder in boiling water and add to cream cheese mixture.

9

Lastly add the whipped cream. Don't use whisk. This can over whip cream.

10

Put cream cheese mixture in a piping bag and pipe two thick circles with spaces in between on top of cookie base. Place in fridge to set.

11

Make the chocolate mouse according the instructions on the packet minus 1/2 cup milk to make the mouse thicker.

12

Spoon the mouse in the empty spaces between the cream cheese and cover it. Don't press to hard. Put in the fridge to set.

13

Decorate the pie however you want.

Breakfast/ Desserts

Waffles

For breakfast or dessert… or whenever… you can’t go wrong with waffles.

Ingredients

  • 250 gram all purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3 tablespoons sugar
  • 1 teaspoon vanilla extract
  • 480ml milk (2 cups)
  • 2 eggs, separated
  • 45 gram butter, melted

Instructions

1

Mix together flour, baking powder and salt in a large bowl

2

Separate the eggs and mix the egg yolks with the sugar, butter, vanilla extract and milk in a medium bowl

3

Add the wet ingredients to the dry and mix until well combined

4

Whip the egg whites until soft peaks and gently fold it in the waffle batter

5

Preheat waffle iron and pour in ladle full (about 1/3 cup) of waffle batter. Cook according to waffle iron instructions.

Notes

You get about 10 waffles with this recipe, depending on your waffle iron.

Desserts

Toblerone Cheesecake

I will have to make this Toblerone cheesecake again just so I can make some photos of the inside. The cheesecake I made went to my husbands work and it was gone in seconds. Good excuse right?

Toblerone Cheesecake

Print Recipe

Ingredients

  • -- For the base --
  • 250 gram digestives cookies
  • 60 gram cacao powder
  • 100 gram caster sugar
  • 150 gram butter
  • -- Cheesecake mixture --
  • 300g (Philadelphia) cream cheese
  • 300ml (whipping) cream (lightly whipped)
  • 200g Toblerone, melted (plus extra for decorating, I bought the 400 gram bar)

Instructions

1

Blitz biscuits to small crumbs in blender

2

Put crumbs in a mixing bowl

3

Add sugar, cocoa and melted butter

4

Mix till good combined

5

Line the bottom of springform 20 cm with baking paper

6

Put crumb mixture in springform and press it firm with the back of a spoon.

7

Melt 200 gram Toblerone chocolate over a bain-marie (bowl on top of a saucepan with hot water in it, don't let bowl touch water).

8

Lightly whip the whipping cream and set aside.

9

In another bowl mix cream cheese until smooth.

10

Pour the melted chocolate into the cream cheese and mix until combined.

11

Pour in the lightly whipped cream, fold in gently with a spatula until well combined and pour the mixture into the prepared biscuit base.

12

Spread the mixture evenly over the biscuit base with a (palette) knife until a smooth top.

13

Refrigerate at least 5 hours, preferably overnight.

14

Decorate the cheesecake with extra pieces of Toblerone any way you want.

Desserts/ Kiwi Recipes

Pavlova

This is a very popular kiwi dessert and I have made it many times. It’s a big hit every time and literally gone in seconds. I’ve made it for my Dutch family when we were over in the Netherlands last Christmas and they LOVED it!

Pavlova

Print Recipe

Ingredients

  • 1 cup (200 grams) superfine sugar
  • 1/2 teaspoon pure vanilla extract
  • 1 teaspoon white vinegar
  • 1/2 tablespoon corn flour
  • --For the topping--
  • 1/2 cup whipping cream
  • 1 tablespoon granulated white sugar (or to taste)
  • 1/2 teaspoon pure vanilla extract
  • 1/2 cup yoghurt (like strawberry yoghurt if you put strawberries on top, or black forest yogurt etc)
  • Fresh fruit (kiwi, strawberries, blueberries or other fruit of your choice)

Instructions

1

Preheat oven to 130 degrees Celsius

2

In a bowl of your stand mixer, add the egg whites and with the whisk attachment, beat the egg whites on medium speed until they hold soft peaks.

3

Start adding the sugar, 1 tablespoon at the time and continue to beat on high speed until the meringue holds very stiff and shiny peaks. . The meringue should feel smooth, not gritty.

4

Beat in the vanilla extract

5

Sprinkle the vinegar and cornflour over the top and gently fold it in the meringue with a spatula.

6

Transfer the meringue to a baking sheet with baking paper and spread it into a circle.

7

Bake for 60-75 minutes or until the outside is dry and has a very pale cream colour.

8

Turn off the oven and leave the oven door slightly ajar and let the meringue cool completely in the oven.

9

Just before serving, whip the cream with sugar and vanilla extract until soft peaks.

10

Gently fold in the yoghurt and add the mixture on top of the meringue.

11

Decorate with fruit as you like.

Notes

The yoghurt is my own addition to this recipe. You can leave it out but whip 1 cup of whipping cream (240ml) instead of 1/2 cup. Melt some dark chocolate and drizzle that over the fruit to make it even more decadent.