Heartbreak Chocolate Truffle Cookies

HEARTBREAK CHOCOLATE TRUFFLE COOKIES

PREP TIME
15 mins

COOK TIME
13 mins

TOTAL TIME
28 mins

Heartbreak Chocolate Truffle Cookies: because chocolate heals everything!

Serves: 12

INGREDIENTS

½ cup/115g unsalted butter, cut into cubes
5oz/140g dark chocolate (minimum 64% recommended), chopped
⅔ cup/80g whole-wheat pastry flour (you can use white)
3 tbsp unsweetened cocoa powder
½ tsp baking powder
½ tsp fine-grain sea salt
¾ cup/150g packed light brown sugar
2 large eggs
2 tsp pure vanilla extract
1 ½ cups/340g chocolate chips or 2 ¾ cups/350g shelled unsalted dry-roasted pistachios, or a mixture

INSTRUCTIONS

1. Position a rack in the upper third of the oven and preheat to 350 degrees F. Line a baking sheet with parchment paper

2. Melt chocolate and butter in a double boiler over simmering water (or gently in the microwave). Set aside to cool for a few minutes.

3. Meanwhile, in a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt and set aside.

4. In a large bowl with a handheld mixer or in the bowl of a stand mixer fitted with the paddle attachment, beat together the brown sugar, eggs and vanilla on medium speed until smooth and creamy, about 2 minutes. Turn off the mixer and scrape down the sides and bottom.

5. On low speed, beat in the melted butter and chocolate. Turn off the mixer and stir in the flour mixture until just combined. Then stir in the chocolate chips.

6. Drop 3 tbsp portions of dough (yes – they’re big cookies!) onto the prepared baking sheets about 3” apart.

7. Bake for 13-16 minutes, rotating the sheet half way, until cookies are crackly and the centers are still soft.

8. Allow cookies to cool on the sheet for 10 minutes or until it’s cool to touch, then transfer to a wire rack to cool slightly before eating.

9.The cookies will keep in an airtight container at room temperature for up to 3 days, if they last that long.

Recipe @

http://www.thereciperebel.com/heartbreak-chocolate-truffle-cookies/

Lemon & Ricotta Mini Cakes

Lemon & Ricotta Mini Cakes

INGREDIENTS

125g Butter, Softened
½ Cup of sugar
2 Eggs
½ Cup of plain flour
250g of Ricotta
Rind & juice of two lemons
1 Teaspoon of baking powder
½ Teaspoon of bicarbonate of soda

YOU’LL ALSO NEED

200ml of thickened cream
2 Tablespoons of sugar
Some blueberries (optional)
Some lemon segments

LET’S GET COOKING

STEP ONE

Preheat the oven to 180°C. Using an electric mixer with the paddle attachment, beat the butter and sugar until light and fluffy.

STEP TWO

Add the eggs, flour, ricotta and lemon rind and juice and beat until combined. Finally, add the baking powder and bicarbonate and lightly mix until the cake batter is combined. Spoon the cake batter three­quarters high into buttered mini cake moulds. Bake for 30 to 35 minutes or until a skewer comes out clean. Allow to cool in the baking tin.

STEP THREE

Beat the thickened cream and sugar until stiff peaks form. Using a sharp knife, cut the mini cakes in half horizontally. Top the bottom half of the cake with some cream, then gently place the top half of cake on top of the cream. Top with more cream, some blueberries and a lemon segment (optional).

Makes 9 mini cakes. Best served at room temperature with some hot tea or coffee.

Recipe @

http://www.thekawaiikitchen.com/lemon-and-ricotta-mini-cakes-recipe/

Kikkerland Zip & Flip Travel Pillow, Penguin

Kikkerland Zip & Flip Travel Pillow, Penguin 

Cuddly stuffed animal changes into a classic functional travel pillow. Adorable penguin transforms into a u-shaped neck pillow 
Great for kids when traveling. 

Microbead fill. 
Polyester, spandex
Imported
Custom contouring
Spot clean only
L 10.38" X W 7.25" X H 11"
Weight 0.53 LBS.

Product @

http://tinyurl.com/pld7f9s

Mardi Gras Jambalaya

Mardi Gras Jambalaya

Our spicy New Orleans-inspired jambalaya is so loaded with flavor, you'll be amazed that it's better for you, too. Just 15 minutes of prep, no beads required.

Time

Prep:
15 min

Total:
1 hr 10 min

Servings

Total:
8 servings

You can substitute Andouille sausage with another spicy smoked sausage like Mexican Chorizo

What you need

3 Tbsp (42 g)  flour
2 tsp (5 g)  dried thyme leaves
1/4 tsp (1.25 g)  each ground red pepper (cayenne) and black pepper
8  bone-in chicken thighs (1.2 kg), skinned
1 Tbsp (15 ml)  oil
1 large  onion, chopped
1 large  green pepper, chopped
4 cloves  garlic, minced
1 can  (800 g) diced tomatoes, undrained
1/2 cup  (120 ml) Barbecue Sauce
1 pkg.  (255 g) fully cooked andouille sausage, sliced
3 cups (720 ml) fat-free reduced-sodium chicken broth
1-1/2  (240 to 360 ml) cups  long-grain white rice, uncooked
1/2 lb (15 g)  uncooked deveined peeled large shrimp
1/4 cup (60 ml)  minced fresh parsley

Make it

MIX flour and seasonings in shallow dish. Add chicken; turn to coat both sides of each thigh. Heat oil in Dutch oven or large deep skillet on medium heat. Add 4 chicken thighs; cook 4 min. on each side or until each is golden brown on both sides. Transfer to plate, reserving drippings in pan. Repeat with remaining chicken.

ADD onions, green peppers and garlic to drippings in pan; cook and stir 5 min. Stir in tomatoes, barbecue sauce and sausage. Return chicken and any juices from plate to tomato mixture; simmer 25 min. or until chicken is done (165ºF or 74 degrees celcius), stirring occasionally. Meanwhile, bring broth to boil in medium saucepan. Stir in rice; cover. Simmer on medium-low heat 20 min. or until broth is absorbed and rice is tender.

ADD shrimp to tomato mixture; simmer 8 min. or until shrimp turn pink.

SPOON rice into shallow bowls; top with chicken mixture and parsley.

Recipe @

http://www.kraftrecipes.com/recipes/mardi-gras-jambalaya-121319.aspx?cm_mmc=Social-_-Facebook-_-CRM-_-Dinner

Umbra Aquala Bathtub Caddy

Umbra Aquala Bathtub Caddy
Designer: Luciano Lorenzatti

The ultimate accessory for rest and relaxation.

Made from bamboo, a highly renewable resource, this expandable bathtub caddy has a built in wine glass holder and fold away book support.

Product Online @

http://www.edge-1.com/Edge/Main.asp?D=%7B914CA4B5-08A2-4134-9141-208D0BB9E38F%7D&PageType=Product&SKU=28529

Kitchenique UMBRA Give-away

SHOP ONLINE @ http://www.kitchenique.co.za      The umbra Collection At Kitchenique Design is our soul.   It starts with design and ends with design. And for Umbra, that means designing intelligent functions in appealing forms. Umbra brings thought and creativity to everyday items through original design.      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     Take Advantage Of Our Great umbra Give-away Spend R 500.00 and more on any umbra products, qualify for free delivery, AND we will give you a FREE umbra Whizz Whisk & Pen Peeler combo.                               Offer ends 25 February 2015.       *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 while stocks last on all umbra products. The free offer is valid while stocks last. The free offer consists of a combination of 1 Whizz Whisk, and 1 Pen Peeler. The customer is not able to choose the colour of the items offered free. Kitchenique reserves the right to substitute the free offer with an alternate offer of their choice in the event of stock depletion of the items indicated in the free offer.

No-Bake Banana Eclair "Cake"

No-Bake Banana Eclair "Cake"

SA Substitutes:

Jell-o Instant Pudding: Use Moir's range of instant puddings

Graham Crackers: Use any brand of digestive biscuits

Cool Whip: Use Orley Whip

Ingredients

1 pkg.  (100 g) JELL-O Vanilla Flavor Instant Pudding

1-1/2 cups  cold milk

15  graham crackers, broken crosswise in half (30 squares), divided

1 tub  (230 g) COOL WHIP Whipped Topping, thawed, divided

3  bananas, sliced

60 g  BAKER'S Semi-Sweet Chocolate

Directions 

BEAT pudding mix and milk in large bowl with whisk 2 min. Let stand 5 min. Meanwhile, cover bottom of 8-inch square pan with 10 graham squares, overlapping as needed to form even layer.

STIR 2-1/2 cups COOL WHIP into pudding. Spread half over graham squares in pan; cover with layers of half each of the bananas and remaining graham squares. Repeat layers of pudding mixture, bananas and graham squares. Refrigerate 3 hours.

MICROWAVE remaining COOL WHIP with chocolate in microwaveable bowl on HIGH 1 min. or until chocolate is completely melted and mixture is well blended when stirred; spread over dessert. Refrigerate 15 min.

SIZE WISE

Dessert can be a part of a balanced diet, but remember to keep tabs on portions.

Recipe @

http://www.kraftrecipes.com/recipes/no-bake-banana-eclair-cake-171713.aspx?cm_mmc=Social-_-Facebook-_-CRM-_-Brand

Blu Self Stirring Mug

Blu Self Stirring Mug

What everyone wants.

Maximum taste, minimum effort.

The Self Stirring Mug is the ultimate lazy person's mug. It's great for tea, coffee, hot chocolate and soups.

Simply press the "stir" button and have the hard work done for you!

Get maximum results with minimum effort!

Grab your favorite treat while the stirring is done for you.

* Requires 2 AAA Batteries (not included)

Product @

http://www.edge-1.com/Edge/Main.asp?D=%7BFD55EF7E-7DE8-4BB0-9DEA-46422CB9FF58%7D&PageType=Product&SKU=75240&CategoryID=768

Heart-shaped Strawberry Fraisier Cake

     

Enjoy this delicious recipe for Valentine's Day. You will find the Wilton 9 inch Deep Heart Pan in our wide range of baking accessories to help create this masterpiece.

Heart-shaped Strawberry Fraisier Cake

Fraisier cake is a traditional French recipe that looks incredible but can sometimes be tricky to make. However, this recipe has a few short cuts, so if you're not on the same level as the Bake Off stars, you can still have a go at this showstopping cake.

It's filled with the dreamy duo of strawberries and cream, before being topped with a delicious apricot marzipan icing and chocolate hearts. And it tastes just as good as it looks!

Ingredients

225g (8oz) soft margarine
225g (8oz) caster sugar
225g (8oz) self-raising flour
1 teaspoon baking powder
Grated rind of 2 lemons
4 medium eggs
6 tablespoons limoncello liqueur
For the filling:
400g (14oz) strawberries, hulled
3 tablespoons cold water
2 teaspoons powdered gelatine
150ml (1/4 pint) double cream
500g (1lb 2oz) carton luxury vanilla custard
For the topping:
2 tablespoons apricot glaze or apricot jam minus the pieces of fruit
250g (9oz) readymade marzipan
Little icing sugar
Few small strawberries
Few chocolate hearts

Method

1 Preheat the oven to 170°C (150°C fan) Gas 3. Grease a 20cm (8 inch) heart shaped springform tin with a little oil then line the base with a piece of non-stick baking paper.

2 Add the margarine, sugar and flour to a large bowl, electric mixer or food processor. Add the baking powder, lemon rind and eggs and beat together until smooth.

3 Spoon into the lined tin, level the surface and bake for about 35-40 minutes until well risen, golden brown and a skewer comes out cleanly when inserted into the centre of the cake.

4 Leave to cool for 10 minutes then loosen the edge, remove the tin and lining paper and cool on a wire rack.

5 When the cake is cold, cut into two thinner rounds, trimming the top level if it is a little domed, then spoon the limoncello over the cut sides. Wash the cake tin and line the base and sides with two strips of clingfilm. Put one of the cake halves in the tin and pull up the clingfilm if needed so that it slightly overhangs the top of the tin.

6 Sort through the strawberries, reserve the medium sized ones for the side of the cake and the larger ones for slicing. Cut the medium sized ones in half and arrange in a ring around the outside of the cake in the tin so that the cut edge is pressed against the clingfilm. Slice the rest and arrange as an even layer to cover the base cake.

7 Add the water to a small heatproof bowl, sprinkle over the gelatine powder and leave to soak for 5 minutes then stand the bowl in a saucepan of just simmering water and heat until the gelatine has dissolved and become a clear liquid.

8 Whisk the cream until it forms soft swirls in a bowl then fold in the custard. Gradually fold in the dissolved gelatine in a thin steady stream then pour the custard mix over the strawberries in the tin and chill for 10 minutes until just setting.

9 Add the second cake half to the tin and press lightly into the custard. Gently spread the apricot glaze or jam over the top of the cake. Knead and roll out the marzipan on a piece of non-stick baking paper then cut into a heart, using the cake tin as a guide. Lift over the top of the cake and press into place with fingertips dusted with icing sugar. Chill for at least 4 hours.

10 When ready to serve, unclip the sides of the tin, peel away the clingfilm, then carefully lift the cake off and transfer to a plate. Decorate the top with the small strawberries and piped chocolate hearts, if liked.Prep Time 45 minutesCook Time 35 - 40 minutesNutrition Information Makes around 10 slices

To make chocolate hearts:

Melt 50g (2oz) dark chocolate in a bowl set over a saucepan of very gently simmering water. Spoon into a piping bag made of non-stick baking paper, snip off the tip then pipe heart shapes over a sheet of non-stick baking paper set on a baking tray. Chill until set then peel off the paper and add to the top of the cake when ready to serve.

Product @
http://www.kitchenique.co.za/Main.asp?D=%7B06EB079C-2B82-4B21-AC7E-F903492BFDAA%7D&PageType=Product&SKU=57808&CategoryID=455

Recipe @
http://www.reveal.co.uk/lifestyle/recipes/a625038/stunning-valentines-recipe-for-heart-shaped-strawberry-fraisier-cake.html

Red Velvet Heart Cake Pops

Roll up your sleeves this Valentine's Day, and give a gift from the heart to your loved one. 

Enjoy the recipe below for Red Velvet Heart Cake Pops.

You will find a wide range of baking items at Kitchenique for your labor of love. Have a look at our Wilton decor range, and ready to use icings to make your cake pops pop. You will find the baking molds you're looking for in our RBV Birkmann range. Get to our product range by clicking through to http://www.kitchenique.co.za/

Red Velvet Heart Cake Pops

Equipment

You will need lolly-pop sticks for this recipe and a block of oasis or polystyrene. You can use white chocolate melts for this recipe and tint with red food colouring. We used red candy melts for the recipe, available from cake decorator and kitchen supply shops.

Ingredients

180g butter, softened
1 1/2 cups (315g) caster sugar
1 teaspoon vanilla extract
2 eggs
21/2 cups (375g) self-raising flour
2 tablespoons cocoa powder
1 cup (250ml) buttermilk
1 tablespoon white vinegar
1 teaspoon bicarbonate of soda
1 tablespoon Pillabox red liquid food colouring
100g cream cheese, softened
1/2 cup (80g) pure icing sugar
Icing sugar mixture, to dust
300g red candy melts
2 teaspoons vegetable oil, optional

Method

Step 1

Preheat oven to 180C. Grease and line a 22cm square cake pan with baking paper.

Step 2

Use an electric mixer to beat the butter, sugar and vanilla extract together until pale and creamy. Add the eggs, one at a time, beating well between each addition. Add the flour, cocoa powder and buttermilk, in batches, until well combined. Add the vinegar, bicarbonate of soda and food colouring and stir to combine.

Step 3

Spoon mixture into the prepared pan and use the back of a spoon the smooth the surface. Bake in preheated oven for 1 hour or until a skewer inserted into the centre of the cake comes out clean. Remove from oven. Set aside for 5 minutes to cool slightly before turning onto a wire rack to cool completely.

Step 4

Break the cake into small pieces and transfer to the bowl of a food processor. Process until fine crumbs form. Transfer to a bowl. Place the cream cheese and icing sugar in the bowl of a food processor and process until smooth.

Step 5

Line an oven tray with baking paper. Dust a clean work surface with icing sugar mixture. Shape the mixture into a 2cm-thick disc. Use a 4.5cm heart-shaped pastry cutter to cut hearts from the cake mixture and place on the lined tray, rerolling any excess cake mixture to make more hearts. Loosely cover with plastic wrap and place in the fridge for 1 hour or until firm.

Step 6

Place the red candy melts in a heatproof bowl over a saucepan half-filled with simmering water. Remove from heat. Stir with a metal spoon until candy melts. Add vegetable oil if the mixture is too thick.

Step 7

Dip the end of 1 lollypop stick in chocolate then insert into the bottom of a heart. Return to the tray. Repeat with remaining cake discs.

Step 8

Use a spoon to carefully ladle candy melts over the heart to coat. Gently tap on the side of the bowl to remove excess melts and smooth the surface. Return to the lined tray. Repeat with remaining hearts and melts. Place in the fridge for 15 minutes to set completely.

Recipe @

http://www.taste.com.au/recipes/28817/red+velvet+heart+cake+pops

Products @

http://www.kitchenique.co.za/