Its distinctly tangy, complex flavor is buttermilk’s most obvious asset in pancakes. But it comes with unique textural benefits as well. Read on to learn more.
For all of you trying to be a little bit healthier this year, Credit: @fayes.edit This frozen yogurt bark is so simple to make and you can top it with anything you’d like, nuts, honey you name it. I...
So I learned something this weekend... salad isn't always healthy. Especially if you make it solely out of candy. Yep, Candy Salad. It's a thing. A huge thing. Naturally this super sugary snack trend started
Healthy Chocolate Peanut Butter Candy Bars- a healthier sweet treat made from secretly nutritious ingredients. You won’t believe how easy they are to make! (vegan, gluten-free and refined sugar-free) I realize posting candy bars might be considered more appropriate in October but I couldn’t help myself. I eat chocolate every single day, no matter what month it […]
You don’t need culinary skills to make these, just a fork and a pot! In a stroke of frugal genius, potato forms the base for a sweet, coconutty candy, coated in dark chocolate.
Candy corn and creamy peanut butter melted together and coated in chocolate to create a chewy, delicious copycat Butterfinger candy bar.
These homemade tootsie rolls are made without pounds of sugar or corn syrup. They taste similar to the real thing, and are great when craving candy!
With a chocolate cookie crust, peanut butter filling, and milk chocolate topping, these chocolate peanut butter squares are impossible to resist.
Chocolate fudge slice They don’t come much easier or more delicious than this! It’s my take on a charming old-school classic, with the gloriousness of sweetened condensed milk enveloping crushed-up bikkies, it’s a very moreish treat indeed. The Craisins add a delightful tart chewiness to every bite, and the chocolate chunks – well, who doesn’t love chocolate chunks? No baking required – just jam it all into a tin, shove it into the fridge and you’re away. It makes a really nice gift all wrapped up nicely, too. To make it gluten-free, simply use your fave gluten-free biscuits. Prep time – 20 minutes Makes about 20-30 squares Ingredients 150g butter, cubed 1 x 375g can sweetened condensed milk ¼ cup dark cocoa, sifted 1 tsp pure vanilla extract 500g plain wine biscuits (GF if necessary) 1 ½ cups Ocean Spray Craisins 1 cup chopped eating chocolate (I used 50% cocoa solids) ¾ cup desiccated coconut ¼ tsp salt Icing 1 cup icing sugar 50g butter, melted 2 tbsp cocoa 1-3 tbsp boiled water Pinch salt Method Line a 20cm slice tin with baking paper all the way up the sides. Add the butter and condensed milk to a medium saucepan over a medium low. Stir until just melted and smooth. Remove from the heat. Add the cocoa and vanilla and stir to combine. Crush the biscuits to a crumb – either in a food processor or bashed-up in a clean teatowel with a rolling pin. They need to be ground really, really fine so the slice is fudgy and not dry. Add all the biscuits to the butter mixture along with the Craisins, chopped chocolate, coconut and salt, and stir with a wooden spoon to combine evenly. If it feels like the mixture is too dry you can add a little more melted butter or condensed milk. Scrape the mixture into the tin with a spatula and press down firmly into an even layer. Icing Sift the icing sugar, cocoa and salt into a mixing bowl. Add the melted butter and 1 tbsp boiled water, and stir until smooth. Add more hot water if needed. Spread out on top of the slice. Cover and refrigerate for at least 3 hours or overnight. Slice into pieces with a hot knife, and keep in the fridge in an airtight container. It lasts for ages – technically!
Coconut Bounty Alike Chocolate Bars: With the current coconut contest in mind, I was all excited to create a new 'ibles. I come from Kerala and it is indeed famous for coconut based recipes. You wont be finding any meal without coconut in some dish. This is an adaption from the bounty …
This recipe is the perfect no-fail recipe for anyone who has not made fudge. It is super easy! It also originates from the label on the Kraft Marshmallow Creme jar. Over the years, this recipe has changed, due to changes in packaging sizes of ingredients. This recipe is the new revised recipe. If you have the old recipe from years ago, please review this recipe for updates.
An easy recipe for toffee candy, combining the salty from saltine crackers with sweet toffee, topped with chocolate and chopped pecans.
A Brazilian favorite for good reason, they are scrumptious treats!
This homemade vegan Butterfingers has all of the crunchy, peanut buttery, chocolatey flavors, but is so much healthier than store-bought!
The absolute BEST homemade hot fudge sauce!
Victoria Granof, who developed this cannoli recipe, typically makes hers with sheep’s-milk ricotta. If you can find it, skip the goat cheese and cow’s-milk ricotta and use a total of 27 oz. sheep’s-milk ricotta. Alternatively, if you don’t want to use goat cheese, use a total of 27 oz. cow’s-milk ricotta. But try not to make this with supermarket ricotta if you can avoid it. Remember, the higher-quality ingredients you can find, the better the cannoli will be.
Don't be surprised if you make a batch of this fudge and discover you have way more friends than you used to! It's that good. This is a perfect Holiday Gift for your neighbors, friends and co-workers. I promise that whoever you give this to will love you forever. In case you couldn't tell, this is my absolute favorite fudge recipe ever. The best part is that no candy thermometer is required! Hooray! I have messed up several other fudge recipes where either the sugar doesn't dissolve properly and it turns out grainy or it never sets up properly or where it turns too hard, but you don't have to worry about any of that with this recipe. There is no way you could mess it up if you follow the directions. The end result is so smooth and creamy and just melts in your mouth and I could easily eat 10 pieces of this is a row. Plus, if you put it in an airtight container and store it in the fridge, it will last for a really long time and still taste delicious. Phat Cow Fudge adapted from: Barbara W. (Printable Recipe) 20 oz. Hershey's® milk chocolate bars, broken into pieces 1 (12 oz.) pkg. semi-sweet chocolate chips 1 c. (2 cubes) butter, cut into pieces- No substitutes 4 c. sugar 1 (12 oz.) can evaporated milk 2 1/2 c. mini marshmallows 4 c. frozen mini marshmallows 2 tsp. vanilla extract 1 Lb. walnuts, chopped, opt. Place four cups of mini marshmallows into the freezer. In a large bowl, prepare broken milk chocolate bars, chocolate chips and butter pieces; set aside. In a large pan, combine sugar, evaporated milk and 2 1/2 cups mini marshmallows. Bring to a boil over medium heat while stirring constantly, then, continue to cook and stir at a light boil for 7 minutes. Remove from heat and immediately pour over the chocolate/butter mixture. With a wooden spoon, stir the mixture until the chocolate is melted and loses its shine (Don't worry if it looks separated, just keep stirring). Stir in the vanilla. Add the frozen marshmallows and walnuts. Spread into a buttered cookie sheet. Cool completely. Cut into pieces and serve. Store in an airtight plastic container.
Baking hot cross buns at home is part of our Easter tradition. Learn how to make the best tasting buns with our seasonal Hot Cross Bun Spice.
Smooth, sweet, buttery caramel makes the perfect coating to surround crisp, tart apples. Decorate in any combination of chocolate, nuts, candies and more to elevate your apples to Gourmet Caramel Apples.
Whip up this addictive Peanut Butter Dessert Sauce to pour over ice cream or even top pancakes with it. Also perfect for dipping fruit. This one is a favourite amongst peanut butter lovers.
All of the very best Thermomix fudge recipes.... from salted caramel fudge to cookies and cream fudge, milo and Tim Tam fudge to chocolate Baileys fudge and more!
The Twix was my go-to candy bar, my movie companion, my lunchtime fascination, my trade-anything-for-it Halloween treat. When the mini-Twix came out, long after I became an adult who no longer had the metabolism to eat them daily, I thought them heaven-sent, even though their arrival meant I would simply hide in my laundry room and mow down my kids’ trick-or-treat bag’s entire supply. In the annals of classic junk food overreach, there was, for a short time in the late ’80s or early ’90s, a moment of Cookies-n-Creme Twix bars, with a chocolate cookie base and an Oreo-like filling in place of the caramel, a devastating development. Thank goodness, the classic seems to have reigned. This version is time consuming but worth it. Just make sure your pan is very well greased when you make your shortbread, or it will be hard to slip it out of the pan. Here’s the good news: If the shortbread breaks, you can still set it easily into the caramel. But do NOT stack these once cooled, and especially don’t stack them on top of your Goo Goo clusters, or you will wake up in the morning with a glob of chocolate that you have to pull apart, perhaps in a dark room alone, where no one can see you eating approximately half a pound of chocolate for lunch. Recipe excerpted from Treat Yourself: 70 Classic Snacks You Loved as a Kid (and Still Love Today) (Clarkson Potter, 2014).
When I see this and taste it I wanna break out into the song
Dalgona coffee, fluffy coffee, frothy coffee, whipped coffee - whatever you want to call it, it’s an easy 3 ingredient recipe for picture perfect coffee when you can’t go out to a cute cafe
This season, make a variety of holiday bar cookies for Christmas. You're sure to please your guests with flavors of chocolate, almond, and cinnamon, combined with a cup of delicious egg nog!
Brown sugar brittle was my favorite sweet while growing up in the Caribbean. It's deliciously spiced, crunchy, and full of peanuts!
These indulgent caramels are diabolically good, especially with some chunky French Grey Sea Salt on top. The sweet and salty combination is to-die-for. These are easy enough to make ahead of time and serve as a fancy dessert as a holiday party.
I'm almost embarrassed at how easy this is but, as you will find out, simple though it is to make, its flavour is deep, complex and utterly compelling. So, here's how it goes: you don't make a custard and you don't need an ice-cream maker. You could (and I often do) serve it with a chocolate sauce but my absolute favourite way of eating this is by squidging it into little brioches, like sweet burger buns, as they do in the south of Italy. Luckily, I live near an Italian caffe that will sell them to me, but I am also searching dutifully for an online source. Maybe I don't have to add this but, as a security measure, let me remind you that 1 tablespoon in cooking is a precise 15ml measurement; my instant espresso powder comes with a 5ml teaspoon inside, so, if it helps, use 6 of those to make sure you're adding the correct amount. For US cup measures, use the toggle at the top of the ingredients list.
Dark Chocolate Whisky Fudge is candy with a kick. Rich and creamy, this easy to make fudge allows the whisky flavor to shine. Plus, you don't need any condensed milk. It's the perfect pairing of whisky and chocolate!
These recipes just go to show that you don’t need a lot of ingredients to have a lot of flavor. Cooking doesn’t have to be complicated, it just has to be delicious.
For those of you who don’t like to bake (myself included) but still love chocolate, these are the recipes for you. Not only are they easy and delicious, but it’ll also look like you spent HOURS in the kitchen crafting these fine desserts. I mean, I can’t think of a better hostess gift or Valentine’s Day treat. Can you?
Fool Proof Chocolate Macarons…It’s chocolate macaron time: spring is in the air, the snow is melting, Easter is around the corner. There’s nothing more perfect for spring than a delicate and…
This chocolate caramel tart is a show-stopper! Delicious and pretty, it is surprisingly easy to make even with that homemade caramel layer!
Dulce de leche fudge is rich, creamy, and loaded with dulce de leche flavor. It’s a decadent fudge recipe that always has everyone coming back for more, and it’s so easy to make too. The whole recipe takes about 10 minutes to make. The only thing is, you have to wait for this delectable fudge to set up. That takes a few hours or more. So, don't make this when you are craving sweets. LOL! When I make a batch of this fudge, it's usually gone by the next day. My family loves it that much, me too of course. Sometimes I make two batches and bring along to friends houses and also great for potluck dinners. It's the first thing that goes on the dessert table. Also, this makes a perfect edible gift for the holidays. Packs up well and can be left out without refrigeration. I hope you all give this wonderful fudge recipe a and love it like my family and friends do.
Fudge is a rich, easy to make candy that will always satisfy the sweet tooth of a chocoholic. I like to make it around the because it makes a good gift and is very easy to ship, since you don’t have to worry about anything going stale between the time you ...
The secret to a bold, intense chocolate soufflé is a high proportion of chocolate and the use of beaten egg yolks instead of the usual béchamel or pastry cream.
Here’s a quick and easy sweet treat. McIntosh’s Toffee doesn’t come in bars anymore, so you have to count out the single candies from a larger bag, but that’s no big deal.…
So I learned something this weekend... salad isn't always healthy. Especially if you make it solely out of candy. Yep, Candy Salad. It's a thing. A huge thing. Naturally this super sugary snack trend started
