December 2012

5-MINUTE FUDGE WREATH RECIPE

Ingredients:

Unsalted butter, softened
One 12-ounce package semisweet chocolate chips
1 cup butterscotch chips
One 14-ounce can sweetened condensed milk (save the can)
1 teaspoon pure vanilla extract
One 8-ounce can walnuts, plus more for topping
½ cup raisins or dried currants (a couple of handfuls)
Candied red and green cherries (optional)

Directions:

Grease an 8-inch round cake pan with softened butter. Pour the chocolate and butterscotch chips, condensed milk and vanilla into a medium saucepan. Put the pan on the stove and turn the heat to low. Cover the empty condensed-milk can with plastic wrap and put it in the center of the round cake pan.

Stir the chips and milk until they melt together, about 3 minutes. Have a GH (Grown-up Helper) move the pan off the stove if it's too heavy. Place the pan on a pot holder so it does not burn the kitchen counter. Stir in the nuts and raisins.

Scoop the fudge into the cake pan all around the plastic-covered can in the center to form a wreath or ring shape. Let it be all bumpy and funky on top. Keep pushing the can back to the center if the fudge moves it away from there. Cut the red cherries in half with scissors and the green cherries into quarters.

Use the green pieces to make leaves and the red to make holly berries. Decorate the fudge with several groups of holly berry sprigs made from the cherries and garnish with walnuts between the sprigs. (The fudge looks good left plain, too!)

Put the fudge in the fridge and chill until firm. Remove the can from the center, then loosen the sides and bottom of the fudge with a spatula. Cut the fudge into thin slices to serve.

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Source (credit):http://shine.yahoo.com/tistheseason/fabulous-5-minute-fudge-wreath-190500912.html

5-MINUTE FUDGE WREATH RECIPE

December 2012

BANOFFEE CUPCAKES RECIPE

Ingredients:

60g unsalted butter.

1 egg, beaten

70g soft brown sugar

1 ripe banana, mashed

115g self-raising flour

50g chewy toffees, chopped

Directions:
Preheat the oven to 180°C (350°F).

Beat the butter and sugar together in a bowl until creamy, then beat the egg.

Fold in the mashed banana, then sift the flour into the mixture & fold

in, followed by the toffees.

Spoon the mixture into the paper cases and bake for about 16 minutes. Transfer to a rack to cool.

TO DECORATE:

swirl the cream on the cakes, then drizzle with Dolce de Leche and top with banana!

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Source (credit):http://interior-apartment.com/category/inspirations/living-in-the-real-world/

BANOFFEE CUPCAKES RECIPE

December 2012

EASY FUDGE RECIPE

Ingredients:

3 cups semisweet chocolate chips
1 (14 ounce) can sweetened condensed milk
1/4 tsp sea salt
2 teaspoon pure vanilla extract

Directions:

Line a square 8” baking pan with wax paper or parchment paper.

In a pot, over low heat, add the chocolate chips, sweetened condensed milk and the sea salt. Melt, stirring often with a large wooden spoon.

Once all is well blended, remove from the heat and add the vanilla. Pour into the wax paper lined baking pan and spread evenly with the back of the wooden spoon.

Refrigerate for 3-4 hours until firm.

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Source (credit):http://dailydishrecipes.com/ccc-the-easiest-yummiest-fudge-recipe-ever/

EASY FUDGE RECIPE

December 2012

PEPPERMINT CRUNCH BROWNIES

Ingredients:

brownie mix

candy canes

Directions:

Prepare the brownie batter according to package instructions. Crunch some candy canes with a rolling pin in a Ziploc bag. Sprinkle half of the crunched candy canes on top of the brownie before putting it in the oven, and bake as normal.
Then, take it out, and sprinkle the remaining candy cane pieces on top of it, and put it back in the oven for a minute.

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Source (credit):http://notime2bbored.blogspot.com/2011/12/peppermint-crunch-brownies-super-easy.html

PEPPERMINT CRUNCH BROWNIES