1½ cups all-purpose flour
¼ teaspoon salt
1 tablespoon cocoa
¼ cup butter, softened
¾ cup sugar
1 teaspoon vanilla
1 tablespoon red food coloring
¼ cup buttermilk
½ teaspoon vinegar
½ teaspoon baking soda
Glaze or coating of choice
1. Combine flour, salt and cocoa in small bowl. Blend well and set aside
2. Using a mixer, beat butter until creamy. Add sugar and beat until light and fluffy. Add egg and vanilla and blend well.
3. In separate bowl, whisk the red food coloring into the buttermilk.
4. Alternately blend flour mixture, then buttermilk mixture into butter mixture, beginning and ending with flour mixture.
5. Combine the vinegar and baking soda in a small bowl and allow to fizz. Fold into the cake batter.
6. Fill each cooking reservoir with about 1 tablespoon of batter (bottom part)
7. Bake 4 to 5 minutes or until a toothpick inserted into a cake pop comes out clean.
8. Allow to cool and glace or coat, as desired
Makes about 3½ dozen cake pops
Tip: If you don’t have buttermilk on hand, pour 1½ teaspoons lemon juice or vinegar into a glass measuring cup. Add milk to equal ½ cup. Allow to stand 5 to 10 minutes, then use in place of buttermilk in this recipe.
My own tips:
When you want to spoon the mixture into the reservoir, place it in a disposable piping bag. Cut the tip off (very small opening) and now pour into the reservoir. Once done with one batch, close it up the opening with a bag clip because the cake mixture is very thin and runny. I also used a big bag clip at the top end, to ensure no spillage.
I used chocolate melts and placed it in a glass bowl on a double boiler. Melt the chocolate and if not runny enough, add some olive oil (small amounts at a time) and mix until you reach the desired consistency.
Place pops in the freezer, till very cold or even a bit frozen. Take the pop stick, dip it in the chocolate mixture and insert into the bottom of a cake pop, otherwise the stick will not stay put.
Place back in the freezer. Once all pops have a pop stick, start over again and swirl the pop by holding onto the stick in the chocolate and cover completely. As its frozen (or very cold at least) the chocolate will set on the pop although the outer layer will still be soft and sticky. Now decorate as desired.
We had a double layered cardboard box and drilled holes into it to place the still wet pops on to dry. Once completely dry, pack into small bags (if you’re lucky enough) to have any left and not eaten.
We made 3 recipes and eventually had ±120 pops and all had a feast.
Source: The Recipe Hunter
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1c vegetable oil
1c whole-wheat floor
1c white flour
1 1/2tsp baking soda
2c grated carrots (3 large carrots)
1 1/4c grated apple (2 large apples, peeled)
1/2c chopped walnuts or pecans
4oz (125g) cream cheese
1c icing sugar
1/2tsp vanilla extract
Preheat the oven to 350°F.
Blend the sugar, oil, and eggs together. In a separate bowl, sift the whole-wheat and white flour, baking soda, salt, and cinnamon together and mix to combine. Add the wet ingredients to the dry, and mix together. Add in the grated carrots and apples as well as the raisins and nuts. Pour into a lined or buttered 9×13 baking pan and bake for 35-40 minutes or until a skewer comes out clean.
Combine ingredients for the icing and mix very thoroughly until it is smooth. Spread over the cake once it has cooled a bit.
Then try to wait until your guests arrive – seriously, it’s impossible!!!
Source: Corlea Smit – a wonderful friend
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The original recipe calls these decadent little morsels cookies, but that does not do them justice! These are fluffy mini cakes, perfect for an after-dinner cup of coffee with your hubby (I may or may not be doing exactly that, right now!), but just as well-suited to an elegant dessert after a posh dinner! They’re not overly pumpkin-y, so you don’t have to wait until Thanksgiving to whip up a batch. (more…)
These cookies are amazing but SO addictive! If you prefer peanut butter, feel free to swap in the equivalent amount and instead of slivered almonds try 1/2 cup of roasted peanuts or a nut of your choice. (more…)
1 ½ cups of sliced almonds
2 tablespoon unsweetened coconut flakes
3 large medjool dates, pitted
½ teaspoon vanilla extract
1-2 teaspoon water
pinch of salt
2 ¼ cups of raw cashew nuts
¾ cup water
¾ cup fresh squeezed lemon juice
3 tablespoon honey or agave nectar
1 teaspoon vanilla extract
¾ cup coconut oil, melted
1 cup raspberries (I used frozen raspberries)
2 tablespoon fresh squeezed lemon juice
1 tablespoon water
1 cup of the filling
1. Soak dates in water for about 30 mins, then chop
2. Combine almonds and coconut flakes in a food processor and pulse until you have a crumbly texture
3. Add dates, vanilla extract, water and salt and process until well combined
4. Divide the dough between 6 dessert glasses and press to the bottom of the glass
1. Blend cashews, water, lemon juice, honey, vanilla extract and coconut oil in a blender until you have a smooth texture. Make sure the texture is not gritty!
2. Set aside 1 cup of the filling and divide the rest between your dessert glasses with the crust
3. Place glasses in freezer while making the topping
1. Combine the filling that you have set aside with raspberries, lemon juice and water in a blender and blend until creamy and smooth.
2. Divide the raspberry filling between your dessert glasses and place glasses back in the freezer for 1h, then transfer to the refrigerator for another 1-2h before serving (make sure the middle is cold but not frozen or else leave in the refrigerator until defrosted).
Photo: The Recipe Hunter
Source: Sarien Slabbert
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¾ packet of Tennis biscuits
60 ml coconut
80 ml melted butter/margarine
180ml pineapple juice
20ml gelatin powder
250g cream cheese
300ml (1 tin) caramel (cooked condensed milk)
1 teaspoon vanilla
I lined the bottom and sides of a 23cm spring pan with parchment paper, to ensure that it will come out clean once frozen and you want to get creative with decoration.
1. Place biscuits in a zip lock bag and roll with a rolling pin to crush till you have fine crumbs and then mix with butter/margarine and coconut. Spread it in the bottom of your pan and pat down firmly and place in the fridge or freezer while making the topping.
2. Pour half of the pineapple juice in a microwave bowl and then add the gelatin and let it jellify for approximately 5 minutes. Heat it up in the microwave, till just melted (do not cook it) and then add the remainder of the juice and mix.
3. I made my own caramel. Pour a tin of condensed milk in a small pot, place on the stove top and bring to boil over medium/low heat, stirring continuously to prevent burning. Boil for 5-10 minutes till it thickens up and have the correct consistency of regular store bought caramel. You may not have the same brown color, but that’s not a problem, it will taste the same and work perfectly. Let it cool down before continuing with the next step.
4. Whip the cream cheese and caramel till smooth and creamy and then add the juice/gelatin and whip again. I used an electric hand mixer and it worked well.
5. Add the vanilla to cold cream in a separate bowl and beat till stiff.
6. Fold the caramel mixture into the cream mixture and pour out onto the crust.
7. Place in the freezer.
8. I took it out the following day, but 1-2 hours will also do, and then you can decorate with toasted coconut and tropical fruit, or any which way you prefer.
9. Remember to take it out of the freezer, you can defrost in the fridge, or just leave it out till ready to serve, as it should be thawed and not eaten frozen, after all it’s a cheesecake and not ice cream.
10. I had a special request from my grandson (his birthday cake) and had to decorate as per the picture. I used Wilton decorating icing.
11. Wow, it’s delicious and everybody loved it and went for a second and third piece of cheesecake.
Source: The Recipe Hunter – Highly modified from various online versions
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