My Recipe Collection

I got this recipe from my Reg, Nicky. It was yummy and the recipe looks simple enough. So being brave as I was,I decided to make not one, but 2 batches of this for our house warming party. Needless to say, I was cursing myself at 1am in the morning LOL. My husband said I should have stick with the chiffon cakes instead.

The recipe was simple enough but, I started making this at around 10pm after I had skewered 5kgs worth of kebab on my own! So by then I was over doing all this fiddly stuff. I have to keep putting the mixture in the freezer to harden it a bit, otherwise it was fairly difficult to shape it into nicely rounded balls. I can't imagine how Nicky made this truffles with her kids!

It was worth the effort though because the finished products were yumm ! Will defo make it again but I will buy a mellon baller and use it to shape the mixture.


225g cream cheese, softened
3 cups sugar
3 cups semisweet chocolate chips, melted
1 1/2 teaspoons vanilla

In a large bowl, beat cream cheese until smooth. Gradually beat in the sugar until well blended. Stir in melted chocolate and vanilla until no streaks remain. Refrigerate for about 1 hour/freeze for 10mins. Shape into 1 inch balls. Roll the balls in ground almonds/cocoa powder/hundreds and thousands/coat with melted chocs etc etc

variations:

use white chocs instead of milk/dark
substitute vanilla for orange/strawberry/whatever flavour you like

I think sticky toffee/date pudding is the same thing. It's not one of my fav, in fact I think I don't like it. But it is my DH's fav. I remember when we lived in the UK, he will buy the ready made one everytime we went grocery shopping.

We had 2 kilos (yes, TWO kilos) of dates that somebody had kindly brought to our house when we have our 'open house'

So I should try and make the pudding one day to use up the dates.

Original recipe by Simon Holst, got the recipe from here


For 6 individual (or one 23cm square) pudding/s:


1 cup (about 175g) pitted dates, chopped
1 cup hot water
50g butter
1 cup self-raising flour
1/2 tsp baking soda
1 tsp cinnamon
1/2 tsp mixed spice
3/4 cup lightly packed brown sugar
2 large (size 7) eggs


Place the roughly chopped dates in a medium-sized microwave bowl. Cover with the water then microwave on high power (100%) for 5 minutes, stirring occasionally. Stir in the butter, then set aside to cool.

Sift the flour, baking soda and spices into another medium bowl, then stir in the brown sugar. Add the eggs to the date mixture, stir until well combined, then fold this into the dry ingredients.
Divide the mixture between 6 large non-stick sprayed or oiled muffin pans, or pour it into a prepared 23cm square cake tin. Cover muffin tins with foil, then place in a roasting pan containing 2cm of boiling water. Bake at 180°C (or 170°C fan-bake) for 25-30 minutes, until puddings are firm when pressed in the centres. Leave to stand for 5 minutes before removing from pans. (Bake the large pudding uncovered for 30 minutes or until centre is firm when pressed.)


Serve warm topped with the sauce below.


Butterscotch Sauce

3/4 cup sour cream
3/4 cup brown sugar
2 tablespoon orange liqueur or grated rind of 1/2 an orange


Combine all ingredients and heat until sugar dissolves. (For a thicker sauce, simmer, stirring frequently, for 5-10 minutes.)


Note: Each large muffin tin holds about 1 cup of mixture. Use other containers, like ramekins, if preferred.

I was browsing CARI today and found an old recipe of mine, I've baked a lot of this brownie since posting the recipe. LOve it!

by:1mas2ra (CARI) -Chewy gooey choc brownies