29 July 2013

{Perfect} Insta{gram}nt Peppermint Crisp

Easy-peasy Peppermint Crisp Tart! And believe me - your guests will definitely be asking you for this recipe after they've had a bite {or two or three}! I had my birthday on the 23rd of July and yes of course the Peppermint Crisp Tart once again took center stage as my guests just couldn't get enough! So, without further ado, here is my Peppermint Crisp Tart recipe for all to enjoy! - After this post I might just go and have a slice of some of the left-over tart! {Find the Easy-to-find Pick n Pay Shopping List below}
Photo by The One K
250ml Fresh Cream
1 slab Peppermint Crisp Chocolate
1 tin Caramel Treat
1 packet Tennis biscuits
2 tbsp. Stork Bake
Empty the bag of tennis biscuits in a large zip lock freezer plastic bag. Finely crush the biscuits with a little meat hammer or the back of a heavy spoon. In a bowl melt 2 tbsp. of Stork bake and add the biscuits to it. Mix well. Use a little bit of Stork bake to grease a rectangular casserole {20cm X 30cm}. Pour half of the biscuits to cover the bottom of the casserole and make out the first layer of your Peppermint Crisp Tart. Put it in the refrigerator while preparing the rest of the layers.
Whip up the fresh cream until stiff peaks form. In a separate bowl empty the caramel treat and stir until smooth, then fold it into the whipped cream.
Grate the Peppermint Crisp chocolate and fold it into the cream caramel mixture. Keep 2-3 tbsp. of the grated Peppermint Crisp chocolate aside to use as garnish.
Remove the casserole from the refrigerator. Pour half of the cream caramel and grated chocolate mixture over the first layer of tennis biscuits. Even out the layer. Continue layering by adding another crushed tennis biscuits layer and a final layer of the cream caramel.
You should now have two layers of each. Finally garnish the peppermint crisp tart with the kept aside grated peppermint crisp chocolate!
Optional: Spoon a little bit of the caramel treat into a piping bag and create lovely caramel curls on top of the tart.
{Another serving suggestion} Make mini-peppermint-pancakes. Spoon one small serving of the peppermint crisp tart onto the pancake and roll. Dust with cinnamon sugar or grated Peppermint Crisp chocolate.
Refrigerate for at least an hour before serving.
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22 July 2013

{Chocolate} Ganache Mousse Meringue Cake

This is a must-try, must-eat delicious chocolate delight! You can call it a mini-cake, a giant petit four, a crunchy mousse or as I'd like to refer to it: A Dark Chocolate Ganache Mousse Cake! I had the privilege of making a similar dessert to 24 foodies at the Pick n Pay #WinterFeast in collaboration with Food24. However I decided to blog a much more homemade-friendly dessert with two basic elements. A meringue layer and a thick mousse layer.
This dessert is a combination of one of my favourite trending cakes, called the Naked cake and a thick ganache, which can also be enjoyed as a mousse on its own. But instead of making the cake layers with sponge cake, I layered these little cakes with Chocolate Meringue!! The soft rich texture of the dark chocolate ganache mousse is contrasted by the soft and light crunch from the chocolate meringue layers!

{Warning} This is a very rich dessert and you might just get addicted to it!
{Easy-to-find-Shopping-List and recipe below}

For the Dark Chocolate Ganache Mousse:
180g Bournville Dark Chocolate
9 Marshmallows
1/2 cup Fresh Cream
*Optional: 2 tbsp. Red Wine of choice - really enhances the Dark Chocolate flavour.
For the Chocolate Meringue:
3 egg whites
2 tsp cocoa
150g castor sugar
For the Dark Chocolate Ganache Mousse:
Melt chocolate and marshmallows in a glass bowl over boiling water. Add fresh cream little by little to keep the chocolate from burning. Lastly, add wine and mix well. Refrigerate for at least 1 hour. Then spoon into a piping bag - it just makes layering the cake with chocolate mousse much easier.
For the Chocolate Meringue:
Beat the egg white until soft peaks form. Sift castor sugar and cocoa together and add into the egg whites little by little. Beat egg mixture until glossy, smooth stiff peaks start to form. Line a baking tray with wax paper and spoon egg white mixture onto the lined baking tray to form heaps of approximately 3-4cm in diameter. Bake in a pre-heated oven for 20-30 minutes on 200*C. Do not open the oven door unless the meringues are completely baked as they will collapse and the smooth textured meringue will become wrinkly and flat. A good idea might be to test your oven with one meringue first to establish the heat of your oven. If your oven has a dry baking setting, try it. Remember - the meringues needs to bake on the inside as well!
Wait for the meringues to cool down. Then layer the cake starting with one layer meringue and then a layer dark chocolate ganache mousse. Continue layering until you have your desired serving size. Dust with a little cocoa powder or icing sugar.

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18 July 2013

Ideas Magazine Trunk Show {See what I saw}

On the 14th of July I treated myself and my dear friend Karlien {The One K} to a walk through the first Ideas Craft & Décor Trunk Show at the Simondium Country Lodge on the R45, between Paarl and Franschhoek. The perfect place to see what the creative minds and entrepreneurs are up to and put on display for the dedicated DIY ladies & gents. A lovely intimate event! Here are a few of my highlights, creative corners and beautiful ideas that I simply couldn't resist blogging about!

I simply can't wait to attend it again next year!
Terry’s Arts
Terry’s Arts
Vintage Collector's items and beautiful jewellery!
Creative décor by Kruizement: Visit their website
Bokke & Blomme: Find them on Facebook
Have your picture taken 'in Paris'!
Kruizement: Visit their website
Nicoletta ready to roll fondant & cupcake decorations:
Visit their web site, find them on Facebook, follow them on Twitter
Something old, something new, can I borrow this beautiful something blue?
Sit outside and enjoy a cup of tea or coffee, romantic and rustic!

For more information on the entrepreneurs & exhibitors visit Ideas Magazine online or get your copy of the Ideas Magazine August Issue!

5 July 2013

Maklike Sjokkie Modder Blokkie*

This morning I baked a Quick Chocolate Pudding {Click here to view the video} on the Expresso Morning Show - SABC3. Exactly two years ago I blogged this beautifully scrumptiously looking pudding - the recipe slightly different however. So let me share my version of it with you once again! I just simply couldn't resist taking a bite this morning - even though it was only 08h20 at the time ;)
Photo by Günther from Vörsprung Studio via Instagram

If you want the Expresso Recipe {click here}, my recipe to follow.

Daar is niks lekkerder om wakker te word na 'n Sondagmiddagslapie, na die kombuis toe te sluip en aan die orige Sondagmiddagete se poeding te peusel nie!

Dit is dalk aan jou meer bekend as 'Chocolate Island Pudding' of 'Mississippi Mudd Pudding', maar hierdie familie resep kom nie sommer in boeke voor nie. Elkeen geslag in ons familie verander en las aan hierdie resep na hartelus en hierdie is my weergawe van die Sjokkie Modder Blokkie*: