One-pot Italian Tomato Chicken And Rice

ONE-POT ITALIAN TOMATO CHICKEN AND RICE

Serves: 4

INGREDIENTS

1 tbsp olive oil
4 chicken thigh cutlets
4 drumsticks
1 red onion, cut into 8 wedges
1 red capsicum/bell pepper, deseeded and chopped
4 whole garlic cloves, smashed with the back of a knife
½ cup pitted olives
½ cup Sundried tomato strips in oil
1 teaspoon dried basil
1 teaspoon dried oregano
¼ cup fresh parsley, finely chopped
1 cup long grain rice
400g can chopped tomatoes
1½ cups chicken stock (or 1½ cups water + 1 tablespoon vegetable stock powder)
freshly grated parmesan cheese (to serve)
chopped parsley (to serve)

INSTRUCTIONS

Heat oven to 200c | 400F. Heat the oil in a large, shallow ovenproof cast iron skillet/or pan. Add the chicken and fry for 3-4 mins on medium-high heat. Turn and fry again until golden all over. Add the onion, red capsicum/peppers and garlic and fry for about 3 mins or until lightly golden and onion is transparent.

Transfer the chicken onto a plate; stir the olives, sundried tomato strips, basil, oregano, parsley and rice into the pan; allow the rice to soak up all the juices. Return the chicken pieces back to the pan on top of the rice; add the tomatoes and stock. Bring everything to the boil, rotate the chicken in the sauce before transferring to the oven. Cover with foil and allow to bake for about 40 minutes (depending on your oven) until the rice has softened. Remove cover and change oven settings to grill/broil on medium heat; grill/broil for a further 8-10 minutes or until the chicken is crispy and golden.

Season with a little salt to taste and sprinkle with freshly chopped parsley and grated parmesan cheese (optional).

NUTRITION INFORMATION

Serving size: Per serve - one thigh; one drumstick; about ⅓ cup cooked rice Calories: 573 Fat: 22g Carbohydrates: 27g Fiber: 3g Protein: 48.2g

Recipe @

http://cafedelites.com/2015/04/24/one-pot-italian-chicken-and-rice/

Nutella Stuffed Salted Caramel Blondies

NUTELLA STUFFED SALTED CARAMEL BLONDIES

Serves: 16 Blondies

Salted Caramel sauce flavoured FUDGY blondies stuffed with Nutella!

INGREDIENTS

Salted Caramel Sauce: *(See Notes)

½ cup brown sugar
2 tablespoons light/reduced fat butter
3 tablespoons cooking cream (I used Philadelphia reduced fat)
¼ teaspoon sea salt

Blondies:

½ cup light/reduced fat butter, softened
1 cup brown sugar, packed
2 eggs
1 tablespoon pure vanilla extract
1½ cups plain flour (or all purpose)
¼ teaspoon salt
12 teaspoons Nutella

INSTRUCTIONS

Preheat oven to 175c | 350F. Line a 7x10-inch baking pan with baking/parchment paper. Set aside.

For Caramel:

Add brown sugar to a small nonstick saucepan over medium-high heat. Stir with a wooden spoon until sugar begins to melt.

Lower heat and add butter, 1 tablespoon at a time, continuously stirring until melted and smooth.

Remove from heat and slowly stir in cream and salt until caramel is smooth and glossy.

Allow to cool slightly

For Blondies:

Cream together butter and sugar until light and creamy. Add in eggs and vanilla. Whisk again until smooth. Add in the flour and salt, mixing slowly until just combined. Gently fold in the caramel sauce until it has swirled trough the batter and pour half of the batter into the prepared baking pan.

Drop teaspoonfuls of Nutella onto the batter in a single layer. Spread lightly with the back of a metal spoon (or your fingertips). Cover evenly with remaining batter.

Bake for 25 minutes or until a toothpick inserted into the middle comes out clean. Wait 10 minutes before transferring onto a wire rack to cool before slicing. (I slice mine while still warm for the 'Nutella ooze' effect).

NOTES

*To make these lower in fat and calories, you could supplement the caramel sauce with a low-joule 'diet' caramel sauce.

Lining the baking tray with baking (or parchment) paper ensured no washing pans!

NUTRITION INFORMATION

Serving size: per blondie Calories: 176 Fat: 7.2g
Carbohydrates: 25.4g Protein: 4.2g

Recipe @

http://cafedelites.com/2015/04/25/nutella-stuffed-salted-caramel-blondies/

Turkey Pesto & Garlic Meatballs

TURKEY PESTO AND GARLIC MEATBALLS

Serves: 6 (Makes 18 Meatballs)

Pesto and garlic infused Turkey meatballs...seared and browned before simmered in a rich and beautiful tomato sauce.

INGREDIENTS

Meatballs:

1kg | 2lbs lean ground turkey mince
1 cup breadcrumbs (or almond meal for lower carb)
1 egg
4 tablespoons traditional basil pesto
¼ cup chopped parsley
2 tablespoons tomato paste
4 cloves garlic, crushed or minced
2 heaping teaspoons paprika (sweet or smokey)
¼ teaspoon red chilli flakes (optional but gives them a nice kick)
Salt to season (about 2 teaspoons)

Sauce:

1x 500g | 17oz jar pasta sauce of choice (or crushed tomatoes)
1x 420g | 15oz can condensed tomato soup (or Passata / Tomato Sauce for U.S readers)
Salt/pepper to taste
Fresh chopped parsley and grated parmesan, to serve

INSTRUCTIONS

Combine all meatball ingredients in a large sized bowl. Shape into meatballs (I made 18 meatballs about 2-inches in diameter).

Spray a nonstick pan with cooking oil spray or grease with a drizzle of olive oil and pan fry meatballs until underside is golden.

Turn them and cook until browned on both sides.

Pour in tomato sauce (or crushed tomatoes) and the tomato soup (or passata/sauce). Season with salt and fresh cracked pepper.

Simmer on low heat for 10 - 15 minutes or until meatballs are cooked through.

Garnish with parsley and parmesan cheese, and serve over spaghetti or quinoa or rice!

NUTRITION INFORMATION

Serving size: per serve (3 meatballs plus sauce) Calories: 302
Fat: 5.2g Carbohydrates: 23.1g Fiber: 0.9g Protein: 37.7g

Recipe @

http://cafedelites.com/2015/04/17/turkey-pesto-and-garlic-meatballs/

Chocolate Chip Crumb Cake

CHOCOLATE CHIP CRUMB CAKE

PREP TIME
20 mins

COOK TIME
60 mins

TOTAL TIME
1 hour 20 mins

Recipe type: Dessert

Serves: 8
INGREDIENTS

CAKE BATTER

1¼ cups (175 grams) flour
¼ cup (35 grams) cake flour
½ cup (113 grams) butter
¾ teaspoon (3 grams) baking powder
¼ teaspoon (1 gram) baking soda
¾ cup (150 grams) sugar
1 egg
1 teaspoon (5 grams) vanilla
½ cup + 1 tablespoon (151 grams) greek yogurt (I used 0% fat)
⅓ cup (60 grams) mini unsweetened chocolate chips
⅓ cup (60 grams) mini white chocolate chips

CRUMB TOPPING

½ cup (70 grams) flour
½ cup (85 grams) brown sugar
½ cup (112 grams) butter

EXTRA TOPPING

½ cup (90 grams) mini unsweetened chocolate chips

INSTRUCTIONS

Pre-heat oven to 375° (190° celsius). Lightly grease and flour a 9x4" (23 x 10 centimeter) loaf pan.

CRUMB TOPPING

In a medium bowl mix together flour and sugar, add butter and mix until it becomes coarse crumbs. Set aside.

CAKE BATTER

In a medium bowl whisk together flours, baking powder and baking soda.

In a small bowl toss together chocolate chips and 1 tablespoon of whisked flour mixture. Set aside.

In a medium bowl cream butter till creamy about 3 minutes, add sugar and beat well, add egg and beat for 30 seconds then beat in vanilla.

Add the flour and greek yogurt alternatively, starting and ending with flour to the creamed mixture (3x flour and 2x yogurt). Scrape down the sides of the bowl after each addition.

Stir in the chocolate chips.

Spoon the batter into the prepared loaf pan, smooth the top.

Sprinkle crumb topping evenly on top of the loaf.

Bake the loaf for 50-60 minutes or until tooth pick comes out clean.

Remove from oven and immediately sprinkle with ½ cup unsweetened chocolate chips.

Let cool completely before serving.

Enjoy!

Recipe@

http://anitalianinmykitchen.com/chocolate-chip-crumb-cake/

Spicy Roasted Shrimp Sandwich With Chipotle Avocado Mayonnaise

SPICY ROASTED SHRIMP SANDWICH WITH CHIPOTLE AVOCADO MAYONNAISE

Prep Time
15 minutes

Cook Time
10 minutes

Total Time
25 minutes

Yield
4 servings

A loaded shrimp sandwich with a kick of heat and a double dose of avocado goodness!

INGREDIENTS

1 pound medium shrimp, peeled and deveined
1 tablespoon olive oil
1 teaspoon cumin
1 teaspoon garlic powder
1/2 teaspoon chili powder
Kosher salt and freshly ground black pepper, to taste
Chipotle avocado mayonnaise
1 baguette, cut it into 3-4 equal pieces, toasted, for serving
Romaine lettuce leaves, for serving
Sliced avocado, for serving

FOR THE CHIPOTLE AVOCADO MAYONNAISE

1-3 chipotle peppers, in adobo sauce
1 avocado, pitted and chopped
1/4 cup mayonnaise
1/4 cup Greek yogurt
Juice of 1 lime
1/4 teaspoon salt

INSTRUCTIONS

Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.

To make the chipotle avocado mayonnaise, combine chipotle peppers, avocado, mayonnaise, Greek yogurt, lime juice and salt in the bowl of a food processor; set aside.

In a large bowl, combine shrimp, olive oil, cumin, garlic powder, chili powder, salt and pepper, to taste.

Place shrimp mixture onto the prepared baking sheet. Place into oven and roast just until pink, firm and cooked through, about 6-8 minutes.

Serve sandwiches on a baguette with romaine lettuce, avocado, shrimp and chipotle avocado mayonnaise.

Recipe @

http://damndelicious.net/2012/10/05/spicy-roasted-shrimp-sandwich-with-chipotle-avocado/

Thai Chicken Tacos

THAI CHICKEN TACOS

YIELD: 4-6 TACOS

Thai Chicken Tacos are filled with flavor, and a breeze to make!

PREP: 5 MINS COOK: 5 MINS
TOTAL: 10 MINS

INGREDIENTS:

1 lb. boneless skinless chicken breasts, cut into bite-sized pieces
3 Tbsp. rice vinegar
1 Tbsp. soy sauce
Salt and pepper
2 Tbsp. olive oil
4-6 small tortillas
2 cups shredded cabbage
1 cup bean sprouts
1/2 cup Thai peanut sauce, homemade or store bought
1 cup chopped fresh cilantro
1/2 cup thinly sliced green onions

DIRECTIONS:

In a large bowl or a Ziplock bag, toss the bite-sized chicken pieces with the rice vinegar and soy sauce until evenly coated. Let marinate for anywhere from 15 minutes to 4 hours.

In a large saucepan, heat oil over medium-high heat. Remove chicken from marinade with a slotted spoon, and add to pan.
Season immediately with salt and pepper. Saute for 5-7 minutes, turning occasionally, until the chicken is cooked through and no longer pink inside. Remove chicken from pan and set aside.

Lay out tortillas on a work surface. Portion out the shredded cabbage, bean sprouts and cooked chicken into the center of each tortilla. Drizzle the chicken in each tortilla with Thai peanut sauce. Then top with cilantro and green onions.

Serve immediately.

EASY INGREDIENTS: BEAN SPROUTS, CABBAGE, CHICKEN, CILANTRO, GREEN ONIONS, RICE VINEGAR, SOY SAUCE, THAI PEANUT SAUCE, TORTILLAS

Recipe@
http://www.gimmesomeoven.com/thai-chicken-tacos/

SCANPAN Classic 24cm Fry Pan now R 490.00 each

SCANPAN Classic 24cm Fry Pan now R 490.00 each.

Take advantage of the low low price on the SCANPAN Classic 24cm Fry Pan. We normally retail this item for R 755.00. You will pay R 490.00 for this item from 17 April 2015 to 19 April 2015. Hurry in now, or shop online. Offer valid while stocks last.

http://tinyurl.com/pgf7rc8

About the product:

Classic frying pans feature the famous SCANPAN non-stick coating that enables fat free frying. The pan's handle is attached using a patented locking system that does not use screws or rivets.This ensures that the handle does not become loose over time. 

TIP! also oven safe.

Can be used on ceramic, radiant, solid, halogen, and gas stove tops. Ovenproof, Dishwasher safe.

Give your non-stick a good life
- Always clean with detergent
- Avoid quick heating and cooling

Kitchenique CorningWare Promotion

SHOP ONLINE @ http://www.kitchenique.co.za CorningWare At Kitchenique For more than half a century, CorningWare® bakeware has married exceptional performance and versatile design with an eye toward the modern. In fact, the original glass-ceramic material, Pyroceram®, was a marvel of engineering, designed in the 1950s during the space race to safely absorb huge temperature fluctuations in rocket nose cones. Once introduced for home use in 1958 to busy yet innovative cooks, it was able to go directly from freezer to oven to table, where its modern designs added a touch of everyday elegance. Given the versatility to pull triple-duty in the kitchen, CorningWare brand engineers designed each piece with tight-fitting lids for storage, the requisite shapes, sizes and durability to serve as bakeware, and fashionable designs that were at home on any table, in any kitchen.       About Kitchenique We are kitchenware & gift specialists, and you will find us at the Woodmead Retail Park Shopping Centre in Gauteng.   * We are open 7 days a week * We offer a free gift wrapping service * We would love to host your bridal registry - free online service * We have a webstore open 24/7             CorningWare PROMOTION   We are giving you excellent discounts on selected CorningWare products while stocks last. Offer ends  19 April 2015. Hurry in now, or shop online at http://www.kitchenique.co.za     Was R 655 Now R 524   Was R 3999 Now R 3200   Was R 556 Now R 445  Was R 484 Now R 388    *Terms & Conditions apply      Connect With Us Via Social Media                Facebook     Google+      Twitter          Pinterest      YouTube    Kitchenique Shop 58, Woodmead Retail Park, 1 Waterfall Crescent, Woodmead, Sandton Tel: +27 11 804 5826 Email: info@kitchenique.co.za Website: http://www.kitchenique.co.za  * Terms & Conditions: This offer is valid from 15 April 2015 to 19 April 2015 or while stocks last on the advertised CorningWare products.

Fools' Lasagna: Banana-Pudding Cake

Fools' Lasagna: Banana-Pudding Cake

Total Time:
30 min

Prep:
30 min

Yield:4 servings

Directions
Looks like: Lasagna

Make a box of instant vanilla pudding. Cut a loaf of pound cake into 1/4-inch-thick slices. Arrange half of the slices in a 7-by-11-inch baking dish, then press 20 vanilla wafers into the cake. Make fake tomato sauce: Mix 3/4 cup strawberry jam with 5 crushed Oreo cookies and dollop half of the mixture over the wafers. Sweeten 3/4 cup ricotta cheese with 2 teaspoons sugar; dollop half over the jam. Top with 1 sliced banana and half of the pudding. Repeat with the remaining cake, 20 more wafers, the remaining jam and ricotta mixtures, another sliced banana and the remaining pudding. Top with shaved white chocolate, crushed vanilla wafers and mint; chill.

Recipe @: http://www.foodnetwork.com/recipes/food-network-kitchens/april-fools-lasagna-banana-pudding-cake-recipe.html?oc=linkback

Gluten-free Coconut Cake With Cream Cheese Frosting

GLUTEN-FREE COCONUT CAKE WITH CREAM CHEESE FROSTING

PREP TIME
10 mins

COOK TIME
25 mins

TOTAL TIME
35 mins

Serves: 10 servings

INGREDIENTS

3 large eggs, room temperature
7 tbsp unsalted butter, cut into pieces
1 tsp vanilla extract
1 ½ cups sweetened flaked coconut
½ cup instant or quick oats
⅔ cup sugar
1½ tsp baking powder
½ tsp salt
½ cup cornstarch

Frosting:

½ block (4oz) cream cheese
1 tsp vanilla
2-4 cups powdered icing sugar (to reach desired consistency)

INSTRUCTIONS

1. Line an 8” round pan with wax or parchment paper and grease the pan and the paper. Preheat oven to 350 degrees F.

2. To a blender or food processor, add eggs, butter, vanilla, coconut, oats, sugar, baking powder and salt. Puree until smooth, stopping to scrape down the sides if necessary. Don’t be afraid to let the mixture process for a good 3-6 minutes – you want it as smooth as possible.

3. Add in the corn starch and puree until smooth and combined.

4. Pour into prepared pan and bake for 22-25 minutes, until a toothpick comes out clean or with moist crumbs (but never batter!).

5. Let cool in pan for 10 minutes before turning out onto a wire rack to cool completely.

6. For the frosting, combine cream cheese and vanilla in a stand mixer (or use a handheld) until smooth. Add in powdered sugar, 1 cup at a time, until you reach your desired consistency.

7. Frost cake when completely cooled.

NOTES

*Use certified gluten-free oats for a gluten-free cake

Recipe @

http://www.thereciperebel.com/gluten-free-coconut-cake-with-cream-cheese-frosting/

Hutzler Herb Saver

Hutzler Herb Saver

The perfect way to store fresh herbs such as basil, cilantro, parsley, sage, thyme, etc. The 3-piece set includes a base to be filled with water, a holder ring for keeping herbs in place, and a cover to keep them clean and dust-free while storing them at the optimum vapor pressure and humidity. Ideal for asparagus, too! Dishwasher safe. height: 9.5", diameter: 3.8"

http://tinyurl.com/maa2k68

Tuna Burgers

TUNA BURGERS

PREP TIME
10 mins

COOK TIME
10 mins

TOTAL TIME
20 mins


Serves: 5

INGREDIENTS

2 cans tuna (250 grams) (in water and drained well)
1½ cups (125 grams) cracker crumbs
1 egg (slightly beaten)
1-2 stalks celery finely chopped
½ cup (125ml) light mayonnaise

INSTRUCTIONS

1. In a medium bowl add tuna and flake well with a fork, add cracker crumbs, egg, celery and mayonnaise.

2. Form into patties (I made 5 patties), place in a lightly greased frying pan and cook on low-medium, approximately 4 minutes on each side until browned. Serve immediately. Enjoy!

Recipe @
http://anitalianinmykitchen.com/tuna-burgers/

Snickers Brownie Bites

SNICKERS BROWNIE BITES

PREP TIME
30 mins

COOK TIME
13 mins

TOTAL TIME
43 mins

Snickers Brownie Bites: mini brownies topped with peanut butter frosting, caramel and salted peanuts -- an epic combination! Freezer-friendly

Serves: 3 dozen

INGREDIENTS

For the brownies:

1 cup butter, melted
2 ½ cups granulated sugar
1 tbsp vanilla
4 eggs
1 ½ cups flour (I’ve used both whole wheat and all-purpose)
1 cup cocoa
1 tsp salt

For the peanut butter frosting:

½ cup butter
1 tbsp peanut butter
2 cups powdered icing sugar
1 tsp vanilla
4-5 tbsp milk
Caramel sauce
Chopped, salted peanuts

INSTRUCTIONS

For the brownies:

1. Preheat oven to 350 degrees and line mini muffin pan with paper liners or spray with non-stick. Set aside.

2. In a large bowl, combine melted butter and sugar. Whisk until smooth. Add vanilla and eggs and whisk until smooth. Add flour, cocoa and salt and whisk until just combined. Spoon into prepared pan.

3. Bake for 13-15 minutes, or until a toothpick comes out dry or with moist crumbs (you don’t want to overbake). Set aside to cool (*you can also store at room temperature or in the freezer until you’re ready to frost – see post above for details)

For the frosting:

1. In the bowl of a stand mixer (or use a handheld mixer), beat butter and peanut butter until smooth. Add powdered sugar and vanilla and beat until combined. Add milk, 1 tbsp at a time (beating after each addition), until you reach the desired consistency.

2. Spoon into a piping bag fitted with desired tip or a large Ziploc bag (or just use a spoon – that’s fine too!)

3. To assemble, pipe a small amount of frosting onto each brownie. Drizzle with caramel sauce and top with chopped peanuts.

4. Store in the fridge up to 4 days or freeze for up to 1 month.

Recipe@
http://www.thereciperebel.com/snickers-brownie-bites/

Cheesy Beef Skillet Dinner

CHEESY BEEF SKILLET DINNER

PREP TIME
10 mins

COOK TIME
30 mins

TOTAL TIME
40 mins

Cheesy Beef Skillet Dinner: a simple weeknight dinner that the whole family will love!

Serves: 6

INGREDIENTS

1 tbsp (15 mL) canola oil
1 lb (454 g) lean ground beef
1 tbsp (15 mL) steak spice
1 onion, chopped
1 green pepper, chopped
1 can (796 mL) tomatoes, diced
1 can (284 mL) CAMPBELL'S® Condensed Tomato Soup
1 tbsp (15 mL) Dijon mustard
2 cups (500 mL) macaroni, cooked to al dente and drained
3 cups (750 mL) aged Cheddar cheese, shredded and divided
¼ cup (60 mL) green onion, chopped

INSTRUCTIONS

1. In a large pan, scramble fry ground beef and steak spice in oil for 5-7 minutes over medium-high heat until browned.

2. Add onion and green pepper. Cook, stirring occasionally, for 5 to 7 minutes, until vegetables are tender-crisp.

3. Add in tomatoes, soup and mustard. Reduce heat to medium-low. Simmer for 5 minutes, until slightly thickened. Stir in cooked macaroni and 1 cup of the cheese combined and melted.

4. Sprinkle the top with remaining cheese and green onion. Cover and remove from heat. Let stand for 5 minutes or until cheese is melted.

Recipe@
http://www.thereciperebel.com/cheesy-beef-skillet-dinner/

Carrot Watermelon Mint And Ginger Juice

CARROT WATERMELON MINT AND GINGER JUICE

INGREDIENTS

1 Carrot, shredded
¼ Small watermelon, cut into cubes
Handful of mint
A tablespoon of minced ginger
Some additional water

Place all the ingredients into your blender, you may need to add a little bit of water to get the blender started. Blitz until smooth. If you like, strain before drinking.

Recipe@
http://www.thekawaiikitchen.com/favourite-homemade-juice-combo/

Baileys Frozen Mochaccino

Baileys Frozen Mochaccino

Serves: 4­-6

Ingredients

½ cup (125 grams) sugar
¼ cup (62½ grams) really strong coffee (I used espresso)
¼ cup (62½ grams) water
1 cup (180 grams) unsweetened mini chocolate chips
2 tablespoons (30 grams) Baileys
1½ cups (375 grams) whipping cream

Instructions

1. In a small pot add sugar, coffee and water bring to a boil and continue at a slow boil for approximately 2 minutes.

2. Remove from heat.

3. Add chocolate chips, Baileys and boiled mixture in a blender and blend for approximately 3 minutes.

4. Let cool to room temperature.

5. In a medium bowl beat whipping cream until stiff, fold in the cooled chocolate mixture. Pour into individual serving bowls. Cover with plastic wrap (make sure the plastic touches the top of the chocolate mixture). Freeze for at least 8 hours or over­night.
Top with additional whipped cream if desired before serving.

Enjoy!

Recipe by AN ITALIAN IN MY KITCHEN at http://anitalianinmykitchen.com/baileys­frozen­mochaccino/

Ricotta Rustic Pie

Ricotta Rustic Pie

Serves: 4­-6

Ingredients

2 cups cooked spinach or swiss chard (I used 1 cup of each) (must drain really well, wring out a small amount at a time in your hands to remove as much moisture as possible)

1 cup (250 grams) ricotta

⅓ cup freshly grated parmesan cheese

1 egg

2 crust pie dough (I used 1 crust because I used a small 7 inch/ 18 centimeter cake pan and the extra dough. I used cutouts to cover)

Instructions

1. Pre­heat oven to 350° (180° celsius). Lightly grease a 7 inch (18 centimeter) pie/cake pan.

2. Roll out the pie crust and fit to the pie/cake pan, with the leftover dough use cookie cutters to cut out desired shapes, strips or use an extra pie crust to cover the top completely.

3. In a medium bowl mix together well­drained swiss chard and or spinach (remove as much moisture as possible, nothing worse than a soggy pie)*, ricotta, parmesan cheese and egg.

4. Add filling to pie crust and cover with cut outs, strips or extra pie crust. Brush the top with a beaten egg or milk. Bake for approximately 30 minutes, let sit for 5 minutes, cut and serve.

Enjoy!

Recipe by AN ITALIAN IN MY KITCHEN at http://anitalianinmykitchen.com/ricotta­rustic­pie/

Ice Cream Cone Cupcakes Recipe

Ice Cream Cone Cupcakes Recipe

INGREDIENTS

1 packet cupcake mix
1 packet ice cream cones
125 grams Butter softened
11/2 cups Icing sugar mixture sifted
Small Chocolate wafer biscuit broken into individual fingers
Sprinkles

INSTRUCTIONS

Prepare a deep baking by creating foil layer/ lid. Cut holes into the foil and stick a cone through the hole so it is supported standing up.

Prepare the cake batter according to packet instructions and pour carefully into the cones. Only fill the cones halfway.

Bake for around half to three-quarters of the recommended time. Keep checking them with a skewer until it comes out clean or the top of the cupcake holds its shape.

Let the cupcakes cool completely. Meanwhile, beat the butter until pale and fluffy. Gradually add the sugar and milk until combined.

Then, beat on high for 2-3 minutes until firm.

Ice the cupcakes and top with sprinkles.

Carefully place a chocolate wafer finger into each cupcake.

Recipe@
http://www.povochef.com.au/…/desse…/ice-cream-cone-cupcakes/