More's Sundae

Ingredients:

* 1-3/4 graham crackers
* Marshmallow fluff
* Vanilla ice cream
* HERSHEY'S Syrup
* Miniature marshmallows

Directions:

1. Place 2 graham cracker halves in bottom of chilled bowl. Spoon marshmallow fluff onto each graham cracker half.

2. Scoop ice cream onto marshmallow fluff.

3. Using squeeze bottle, make a lattice of syrup over sundae.

4. Fan the remaining graham cracker pieces in between the ice cream scoops. Sprinkle with marshmallows.

Enjoy!ÜÜ

Source: Herseys.com

after dinner ice cream

These ice-cream treats are the perfect way to finish dinner. Or have after lunch. Or as a snack. Or anytime really...

Ingredients (serves 8)

• 700ml vanilla ice-cream
• 200g good-quality dark chocolate
• 25g milk chocolate

Method

1. Cover a large, flat baking tray with foil. Place small scoops of vanilla ice-cream on the tray and freeze until hard.
2. Melt chocolates in separate bowls over pans of simmering water. Once melted, set aside to cool.
3. Transfer ice-cream scoops to a wire rack over a baking tray and spoon the dark chocolate over each scoop; it should harden immediately.
4. Garnish each with a little of the milk chocolate. Freeze until firm before serving.

Source: Taste.com.au

Yummy treats for you to drool on! LOL

I already have posted a new recipe for today and since I promised to myself that I'm only going to post once recipe per day, I'm just going to share some yummy chocolate treats for ya'll. I can't help but drool on these babies. Chocolate is love!

Chocolate Pots de Crème

This dairy-free, egg-free rendition of the French favorite is every bit as rich and impressive. Served in tiny ovenproof serving cups or ramekins, these chocolate pots are really special.

Chocolate Cherry Roulade

The combination of dark chocolate and cherries is simply irresistable. This cake is rolled with a dairy-free ganache and cherry filling, then dusted with your choice of powdered sugar or cocoa powder.

Chocolate Lave Cake
These indulgent vegan desserts are one-bowl creations that are neat to make and just a little messy to eat! While the outside sets like a cake, the middle remains as a custard, for an explosion of chocolatey flavor and satisfying textures.

Chocolate Caramel
These no-bake, no-heat delights require few ingredients and little preparation. Despite their rich flavor, they are actually quite healthy, too.

Chocolate Marble Soufflé Cakes
These delightful cakes are a compromise between an angel food cake and a chocolate soufflé. Both light and rich, these are impressive crowd pleasers.

Rich Chocolate IceCream
This rich, creamy ice "cream" is both elegant and fun. Make a batch for a summertime barbecue or serve it in glass dishes as a fantastic frozen finish to a fancy meal.

Chocolate Maple Creams
These chocolates are perfect or gifts or as a punctuation to a filling meal. With a maple-flavored cream filling these are sure to satisfy even the sweetest sweet tooth.

Healthy Chocolate Pudding
These puddings take only minutes to make and are significantly healthier than traditional puddings. Great for kids, afternoon snacks or as a quick, light treat to curb your chocolate craving, these little puddings are good and good for you!

Devil's Food Cake
Devilishly decadent, this cake is layered with a chocolate mousse filling and finished with rich, dairy-free ganache.

Chocolate Crunch

Crunchy wheat cereal, pretzels and almonds coated in bittersweet chocolate makes an addictive sweet-salty snack.

Makes 4 servings, about 3/4 cup each

ACTIVE TIME: 5 minutes

TOTAL TIME: 35 minutes

EASE OF PREPARATION: Easy

• 1 cup Wheat Chex cereal (2 ounces)


• 1 cup pretzel sticks broken in half (2 ounces)


• 1/4 cup salted roasted almonds (2 1/2 ounces)


• 3 tablespoons bittersweet chocolate chips, melted (see Tip)

Combine Chex, pretzels and almonds in a medium bowl. Drizzle with melted chocolate; stir to combine. Spread the mixture on a wax paper-lined baking sheet and refrigerate until the chocolate is set, about 30 minutes.

NUTRITION INFORMATION: Per serving: 218 calories; 8 g fat (2 g sat, 3 g mono); 0 mg cholesterol; 35 g carbohydrate; 5 g protein; 3 g fiber; 397 mg sodium; 176 mg potassium.

2 Carbohydrate Servings
Exchanges: 1 starch, 1 carbohydrate (other), 2 fat

TIP: To melt chocolate: Microwave on Medium for 1 minute. Stir, then continue microwaving on Medium in 20-second intervals until melted, stirring after each interval. Or place in the top of a double boiler over hot, but not boiling, water. Stir until melted.

MAKE AHEAD TIP: Refrigerate in an airtight container for up to 5 days.

source: EatingWell.com

I'm Back With Love!Ü

I've been busy with a lot of things and that includes family and work. Sorry I haven't had an update for almost what? I can't even remember when was my last post. Anyway, just want to let ya'll know that I'm back blogging again! And more yummy treats and sweets to come! Brace yourselves! Hahaha Love ya'll.Ü And anyway thanks for the visits and the sweet comments. It's appreciated.Ü♥ Okay buzzing out for now. Till then.Ü

Chocolate, caramel & peanut slice

Preparation Time

30 minutes

Cooking Time

40 minutes

Ingredients (serves 16)

• Melted butter, to grease
• 190g (1 1/4 cups) self-raising flour
• 70g (1/3 cup, firmly packed) brown sugar
• 120g butter, melted

• Caramel filling

• 1 x 395g can sweetened condensed milk
• 70g (1/3 cup, firmly packed) brown sugar
• 60g butter

• Chocolate & peanut topping

• 150g (1 cup) unsalted roasted peanuts
• 300g good-quality dark cooking chocolate, chopped
• 80ml (1/3 cup) thickened cream

Method

1. Preheat oven to 180°C. Brush a 13 x 30cm (base measurement) loaf pan with melted butter to lightly grease. Line the base and 2 opposite sides with non-stick baking paper, allowing the sides to overhang.
2. To make the biscuit base, combine the flour and sugar in a medium bowl. Add the melted butter and stir until just combined. Spoon mixture into the prepared pan and press firmly over the base. Bake in preheated oven for 20 minutes or until golden. Remove from oven.
3. Meanwhile: to make the caramel filling, combine the condensed milk, sugar and butter in a medium saucepan over low heat. Cook, stirring constantly with a wooden spoon, for 8 minutes or until caramel thickens (do not boil).
4. Pour the hot caramel over the biscuit base. Bake in oven for 15 minutes or until caramel begins to bubble. Remove from oven and set aside for 1 hour to cool slightly.
5. To make the chocolate & peanut topping: sprinkle the caramel evenly with peanuts. Place the chocolate and cream in a medium saucepan over low heat and stir with a metal spoon for 3-4 minutes or until chocolate melts and mixture is smooth. Pour the chocolate mixture evenly over the peanuts and use a round-bladed knife to smooth the surface. Place in the fridge for 1-2 hours to set. Cut into 16 pieces to serve.

Chocolate and blueberry mousse

Ingredients (serves 4)

* 1 punnet fresh blueberries, 200g frozen
* 200g dark chocolate
* 300ml thickened cream

Method

1. Scatter fresh blueberries, or some thawed frozen blueberries, over the base of 4 small-sized serving glasses and set aside.
2. Melt chocolate in a large heatproof bowl over a saucepan of simmering water (making sure the bowl does not touch the water). Remove and cool to room temperature.
3. Beat cream in a bowl to soft peaks, then fold into the melted chocolate.
4. Spoon the mousse among serving glasses over the blueberries, and serve immediately.

Notes & tips

* You can replace the blueberries with strawberries, raspberries, or a berry mix.

source: taste.au.com