Baked Raspberry Ripple Cake

Preparation time:
15 mins
Cooking time:
40 mins
Serves:10

Ingredients
200g plain biscuits
½ tsp ground cinnamon
125g butter, melted
750g cream cheese, at room temperature
160g caster sugar
1 tsp vanilla extract
3 large eggs, at room temperature
100g frozen raspberries, slightly thawed
Fresh raspberries, edible flowers and thick cream, to serve

Method

1. Place biscuits in a food processor and process until crumbs form. Add cinnamon and butter, then process to combine.

2. Press biscuit mixture over base of a 24cm round cake pan with a removable base. Refrigerate until required.

3. Preheat oven 180C.

4. Using an electric mixer, beat cream cheese until light and fluffy. Add sugar and vanilla extract, then beat until combined. Add eggs, one at a time and beating between additions, until fully combined. Pour mixture over biscuit base. Add frozen raspberries, then swirl to combine.

5. Bake for 35-40 minutes or until just set with a slight wobble in the centre. Cool in oven with the door ajar, then refrigerate for 2 hours.

6. Cut cheesecake into slices and divide among serving plates. Top with raspberries and edible flowers. Serve with a dollop of cream to the side.



Source: https://au.tv.yahoo.com/my-kitchen-rules/recipe/26285725/baked-raspberry-ripple-cheesecake/#page1

Burnt Butter Ice cream

Ingredients
125g salted butter
400ml thickened cream
225ml milk
6 large egg yolks
100g caster sugar
100g brown sugar
¼ tsp salt


Method

1. To make ice-cream, melt butter in a small frying pan over medium low heat until dark golden brown.

2. Heat cream and milk in a saucepan over medium heat until hot.

3. Whisk egg yolks, sugars and salt until pale and creamy. Slowly add hot cream mixture, whisking continuously. Return mixture to saucepan. Stir over a low heat until thick enough to coat the back of a spoon. Stir in brown butter. Strain. Cool. Refrigerate until cold. Churn in an ice-cream maker according to manufacturers instructions.

Source: https://au.tv.yahoo.com/my-kitchen-rules/recipe/26561664/kick-ass-apple-pie-with-burnt-butter-ice-cream/#page1

White Chocolate Mousse

SUPER EASY WHITE CHOCOLATE MOUSSE

 

PRINT

PREP TIME

5 mins

COOK TIME

10 mins

TOTAL TIME

15 mins

 

Author: Becky Hardin - The Cookie Rookie

Serves: 4

INGREDIENTS

12 ounces Fannie May White Chocolate Squares, chopped1½ cups heavy cream, dividedMini chocolate chips (optional)

INSTRUCTIONS

In a small saucepan, heat ¾ cup of the cream on medium heat. The cream should get hot and slightly bubbly on the edges, but do not bring to a boil.Turn off the heat and add the chocolate. Stir until the chocolate is melted and the cream and chocolate are completely combined. Set aside and allow to cool to room temperature.With an electric mixer using the whisk attachment, beat the other ¾ cup cream on high until soft peaks form. Once the chocolate mixture is cool, fold it into the whipped cream using the paddle attachment.Serve cold topped with mini chocolate chips if desired (its yummy that way!). Enjoy!

Source: http://www.thecookierookie.com/easy-white-chocolate-mousse/

Beef Bombs

Beef Bombs with Roasted Chilli Mayonnaise

Preparation time:45 mins25 minsServes:6

Ingredients
Salt and pepper, to season
Plain flour, to dust
2 eggs, lightly beaten
Vegetable oil, to deep-fry
Chopped coriander, to serve
40ml lime juice
1 tbs white wine vinegar
2 tsp caster sugar
2 tsp Dijon mustard
125ml olive oil

BEEF BOMBS
1 loaf sourdough, cut into 5cm cubes
500g beef mince
1 onion, grated
1 long red chilli, deseeded, finely chopped
½ bunch coriander stalks, finely chopped
50g bocconcini, chopped finely
1 egg yolk
3 tsp Dijon mustard
3 garlic cloves, crushed
1 tsp dried oregano
2 tsp smoked paprika

Source: https://au.tv.yahoo.com/my-kitchen-rules/recipe/26916801/beef-bombs-with-roasted-chilli-mayonnaise/#page1

SALAD
1 red onion, thinly sliced
½ white cabbage, shredded
½ bunch coriander leaves, finely chopped
2 long red chillies, halved lengthways, seeds scraped
1 egg yolk
1 tbs lime juice
1 tbs white wine vinegar
1 tsp Dijon mustard
250ml (1 cup) grapeseed oil
250ml (1 cup) olive oil
A splash of tabasco

Method

To make vinaigrette, whisk all ingredients in a bowl until sugar dissolves. Season with salt and pepper, then set aside.Preheat oven to 180C. Line an oven tray with baking paper.To make beef bombs, place bread on a baking tray. Bake for 10 minutes or until crisp and dried. Cool, then add to a food processor and process until crumbs form.Place ½ cup of the toasted breadcrumbs in a bowl with remaining ingredients. Season with salt and pepper. Using your hands, combine mixture and roll into walnut-sized balls.Dust meatballs in flour then dip in beaten egg and roll in remaining breadcrumbs. Place on prepared tray in a single layer. Refrigerate until required.To make salad, place onion in a bowl. Cover with water, then stand for 10 minutes. Drain, then place in a bowl with remaining ingredients.To make mayonnaise, using tongs, cook chilli halves over an open flame until charred all over. Place in a small bowl and cover with plastic wrap. Stand for 5 minutes, then peel.Place egg yolk, lime juice, vinegar, mustard and chillies in a food processor and process until smooth. With the motor running, drizzle in oils until thick and smooth. Stir in Tabasco, then season with salt and pepper. Refrigerate.Add dressing to salad and toss to combine.Fill a deep-fryer or large saucepan one-third full with vegetable oil and heat over medium heat to 180C (or until a cube of bread turns golden in 10 seconds). Gently drop beef bombs into the oil and fry, turning halfway, for 3-4 minutes or until crisp and golden. Remove with a slotted spoon and drain on paper towel. Season with salt.Divide beef bombs among serving plates, then add salad and mayonnaise to each plate. Garnish with coriander to serve.

Tinolang Manok

Ingredients :

1 lb. chicken, cut into serving pieces (or any choice cuts of your liking like thighs, drumsticks or wings)1 thumb-sized fresh ginger root, cut into strips2 cloves garlic, crushed1 onion, chopped2 tbsp. patis (fish sauce)salt, to taste4 to 5 cups water (or rice water – 2nd washing)2 to 3 sayote(chayote squash), quartered (or green, unripe papaya or potatoes)1 cup sili (chili) leaves or malunggay or substitute 1/2 lb. spinachvegetable oil(Cooking Measurements)

Cooking Procedures :

In a medium saucepan, heat oil over mediumheat. Sauté ginger and garlic until fragrant. Add onions, stir-fry until softened and translucent.Add chicken cuts. Cook for 3 to 5 minutes until chicken colors slightly. Season with patis and salt.Pour in water (or rice water, if using). Bring to a boil. Lower the heat and let it simmer until chicken is half-done. Add in chayote (or papaya or potatoes, if using). Continue simmering until chicken and vegetable are tender. Correct seasonings and then addsilileaves or malunggay or substitute. Stir to combine until well blended. Remove from heat.Let stand for a few minutes to cook the green vegetables. Transfer to a serving dish and serve hot.


Source: http://www.allfavoriterecipe.com/filipino-recipe/tinolang-manok.html

Deviled Eggs

Slice 4 hardboiled eggs in half and remove the yolks. Discard 3 yolks. Mix 1 yolk with a small squirt of prepared mustard, pinch of salt and pepper, and a small splash of milk. Divide between 8 egg white halves and serve.

Source: http://myhcgcooking.blogspot.com/2011/03/p2-deviled-eggs.html?m=1

Chocolate Mug Cake

Chocolate Mug Cake
1 egg
3 tsp stevia/truvia (or 6 packets)
1-2 Tbsp. cocoa powder (depending on how chocolatey you like it)
1 standard-sized mug

In you mug, crack the egg, add sweetener and cocoa powder. Whisk together with a small whisk until well mixed. Microwave for 50-60 seconds, until the cake is cooked through (but not overcooked!)

I just made this for the first time, and it was fabulous! Here are some things I might try next time though:
-whisk egg before adding sweetener/cocoa
-mix everything in a separate, larger container before putting in the mug
-it was a tad bit dry, so i might splash a bit of milk on top next time, after cooking.


Source:
http://hcgdietinfo.com/hcgdietforums/f13/p2-sweet-treats-37480/

Chocolate Delight

1 Cup cocoa
1 Cup Coconut Oil (melted) (make sure you get organic virgin)
8 packets of Stevia
and you can also add flavored stevia to make it cool flavors (like peppermint)

Coconut Macaroons

Filipino Coconut Macaroons

4.6 from 15 reviews

Print

Prep time: 10 mins

Cook time: 20 mins

Total time: 30 mins

Yield: 4 Dozens

Ingredients

⅓ cup butter, softened¾ cup sugar2 eggs1 can (14 ounces) sweetened condensed milk½ teaspoon vanilla extract½ cup flour2 cups desiccated coconut

Instructions

In a bowl, cream butter using a hand mixer on low speed. Add sugar and beat together until well blended and fluffy. Add eggs one at time, beating continously. Add condensed milk and vanilla extract and continue to beat until blended.In a medium bowl, combine flour and desiccated coconut. Add to egg mixture and beat until combined.Scoop into paper-lined mini muffin pans and bake in a 350 F oven for about 15 to 20 or until golden. Allow to cool for about 5 minutes.

Source:
http://www.kawalingpinoy.com/2013/09/filipino-coconut-macaroons/


2nd option with no flour

Coconut Macaroons

By Jennifer Segal

Servings: 26 macaroons

Prep Time: 20 Minutes

Cook Time: 25 Minutes

Total Time: 45 Minutes

IngredientsOne 14-ounce bag sweetened shredded coconut (such as Baker's Angel Flake)7/8 cup (a scant cup) sweetened condensed milk (not evaporated milk)1 teaspoon vanilla extract2 large eggs whites1/4 teaspoon salt4 ounces semi-sweet chocolate, best quality such as Ghirardelli, chopped (optional)

Instructions

Preheat the oven to 325°F. Set two oven racks in the middle of the oven. Line two baking sheets with parchment paper.In a medium bowl, mix together the shredded coconut, sweetened condensed milk and vanilla extract. Set aside.In the bowl of an electric mixer, beat the egg whites and salt until stiff peaks form. Use a large rubber spatula to fold the egg whites into the coconut mixture.Using two spoons, form heaping tablespoons of the mixture into mounds on the prepared baking sheets, spacing about 1 inch apart. Bake for about 25 minutes, until the tops are lightly golden and the bottoms and edges are deeply golden.If dipping the macaroons in chocolate, melt the chocolate in a microwave-safe bowl at medium power, stopping and stirring at 30 second intervals, until just smooth and creamy. (Alternatively, melt the chocolate in a double boiler over simmering water.) Dip the bottoms of the macaroons in the chocolate, letting any excess drip back into the bowl, and return to the lined baking sheets. Place the macaroons in the refrigerator for about 10 minutes to allow the chocolate to set.

Source:
http://www.onceuponachef.com/2014/12/coconut-macaroons.html

Blue Heaven Key Lime Pie

Saw this from Bizarre Foods:America while Andrew Zimmern was on a food hunt in wherelse, Florida Keys. Best one is supposed to be from Blue Heaven


Graham Cracker Crust
4 cups graham cracker crumbs
3/4 cup granulated sugar
1/4 cup butter, melted

Filling
2 cans sweetened condensed milk
1 cup Key lime juice, fresh
8 egg yolks

Meringue
8 egg whites
1/2 teaspoon cream of tartar
1/3 cup confectioners' sugar

directions

For Graham Cracker Crust: Preheat oven to 350 degrees F. 

Mix the cracker crumbs, sugar and butter together. Line a 9 inch pie tin with the cracker mix, pressing firmly to line bottom and sides. Bake for 8 minutes at 350 degrees F. 

For Filling: Whisk the condensed milk with the lime juice and egg yolks in a stainless steel bowl. Pour into the pre-baked graham cracker shell. Set aside while making the meringue. 

For Meringue: Beat the egg whites to a soft peak; add cream of tartar and continue to whip to a stiff peak. Continue whipping and add the sugar, whipping until the meringue forms stiff peaks. 

Decoratively add meringue on top of the custard. Bake for 15-30 minutes at 350 degrees F. Cook until the meringue has good color. Check with a wooden skewer or cake tester to be sure the custard is done. 

NOTE: Be sure the bowl and whisk used to beat the egg whites is very clean, otherwise the egg whites will not form a stiff peak.

Source: http://www.cdkitchen.com/recipes/recs/194/Blue_Heaven_Key_Lime_Pie10971.shtml