Nutty Brittle Cookies

Nutty Brittle Cookies

Sweet, crunchy and chewy is the best way to describe these nutty brittle cookies. They’re addictive and so yummy!

Nutty Brittle Cookies. Time: 1 hr 30 min.  Makes: 40

These cookies actually ended up being a happy accident. My initial intention was to make cookies with bits of fudge in them, but I couldn’t get fudge anywhere (I failed dismally at making the fudge myself). I needed to make something different, so the only thing I could think of using was cashew nut brittle! I’m so happy that I was forced into using the brittle because these cookies are delicious. They’re sweet, nutty, crunchy and chewy all at the same time.

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They are so easy to make and make enough to feed a crowd. They are perfect with your morning (or afternoon or evening) coffee or tea!

Check out my recipe below and let me know what you think!

Nutty Brittle Cookies

  • Servings: 40 cookies
  • Time: 1 hr 30 min
  • Difficulty: Easy
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Nutty Brittle Cookies. Time: 1 hr 30 min.  Makes: 40

Ingredients:

  • 125g butter, softened
  • 125g Nutella
  • 3/4 cup caster sugar
  • 3/4 cup brown sugar
  • 2 cups flour, sifted
  • 1 tsp bicarbonate soda
  • 1 extra large egg
  • 1 tsp vanilla extract
  • 2 tbsp milk
  • 300g nut brittle, chopped

Directions:

  1. Preheat oven to 180°C and line some baking trays with baking paper.
  2. Cream the butter, sugars and Nutella in a large bowl.
  3. Add the egg and vanilla and mix well.
  4. Mix in the flour and bicarbonate soda, then stir in the milk and chopped brittle.
  5. Cover the bowl with cling-wrap and chill in the fridge for 30 min.
  6. Roll level tablespoons on the cookie dough into balls and place about 3cm apart on the baking trays.
  7. Bake for about 12 min and allow to cool on trays.

Milk Chocolate and Macadamia Nut Brownies

Milk Chocolate and Macadamia Nut Brownies

Milk Chocolate and Macadamia Nut Brownies

It’s funny how 2 people, who have been together for 10 years, can have two very different opinions on brownies! I love gooey chocolate brownies of all varieties, and my fiance hates them (don’t worry, I don’t understand it either). He loves chocolate and he likes chocolate cake and chocolate ice cream, but he seriously dislikes brownies. With this in mind, and seeing as our anniversary weekend is coming up, I decided to make 2 desserts, the first being these gloriously cakey milk chocolate & macadamia nut brownies (the brownies are for me and the 2nd dessert will be for my fiance)!

If you love a good cake-like brownie and you love milk chocolate, then this is the recipe for you. They’re not too sweet and are studded with pops of salty macadamia nuts (you can use whatever nuts you like). They’re also so quick and easy to make. Bonus!

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200g of lovely milk chocolate that gets melted with 125g of butter.

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The macadamia nuts get roughly chopped.

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Lovely thick and gooey brownie batter in a 20cm square cake pan.

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The glorious cakey results!

Milk Chocolate & Macadamia Nut Brownies

  • Servings: 16
  • Time: 45min
  • Difficulty: Easy
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Ingredients:

  • 125g butter
  • 200g milk chocolate, chopped
  • 1/2 cup caster sugar
  • 2 large eggs
  • 1 1/4 cup plain flour
  • 100g salted macadamia nuts, roughly chopped

Directions:

  1. Preheat the oven to 180°C and grease & line a 20cm square cake pan, making sure that the baking paper hangs over 2 sides of the pan.
  2. Melt the chocolate and butter in a small saucepan, over low heat, until smooth. Remove from the heat & cool for 10 min.
  3. Pour the cooled chocolate mixture into a large bowl and stir in the sugar & eggs. Mix in the sifted flour and then stir in the chopped macadamia nuts.
  4. Spread mixture into prepared pan and bake for 25 mins.
  5. Cool in the pan, then remove and cut into squares.

Simple Suppers – Mexican Beef Salad

Simple Suppers – Mexican Beef Salad

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I love making hearty salads that are quick and easy to prepare (we all have those days where we really don’t feel like making anything fancy). This Mexican beef salad is quick, easy and most importantly, delicious!

It’s made up of strips of beef, avocado, corn, tomatoes, lettuce and roasted kidney beans. Yes, you read that last bit correctly, roasted kidney beans. When you roast the beans, you end up with a crunchy, salty, beany delight. They add great texture to salads and just make life a bit more interesting. To finish this fully loaded salad off, I’ve drizzled some Sriracha mayo over and topped it with chopped spring onion. Enjoy!

Mexican Beef Salad

  • Servings: 4
  • Time: 1 hr
  • Difficulty: Easy
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Ingredients:

  • 350g beef strips
  • Lettuce, washed
  • 200g cherry tomaotoes, halved
  • 1 can kidney beans (drained, rinsed and dried)
  • 1 can corn kernels (drained and rinsed)
  • 2 avocados
  • 4 spring onion, chopped
  • 1 tbsp soy sauce
  • 2 tsp steak seasoning

Sriracha Mayo:

  • 2 tbsp mayonnaise
  • 1 tbsp sweet chili sauce
  • 1 tsp Sriracha sauce

Directions:

  1. Preheat the oven to 180°C and lightly oil a baking tray.
  2. Drain, rinse and dry the kidney beans. Place the beans on the baking tray, lightly coat with oil and season with salt, pepper & paprika. Roast in the oven for 25 – 30 min.
  3. Halve the cherry tomatoes, drain and rinse the corn kernels, dice the avocados and chop the spring onion. Set aside.
  4. Slice the beef strips into 4 cm strips and season with the soy sauce and steak seasoning. Cook beef in a lightly oiled frying pan for about 10 min.
  5. Make the Sriracha mayo by mixing all the ingredients in a small bowl.
  6. To serve: tear lettuce into serving bowls, then add halved tomatoes, corn and diced avocados. Add roasted beans and cooked beef. Drizzle with Sriracha mayo and top with chopped spring onion.

My Week in Dinners

My Week in Dinners

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Easy mushroom and bacon Alfredo sauce. It’s such a simple and delicious sauce to make for any pasta (I used penne). Cream cheese and a bit of cream make up the base of this yummy sauce.

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Angelfish fish fingers with oven fries and a side salad. I love Angelfish because it’s a very meaty fish and is cheaper than Hake (in SA). I just sliced the Angelfish up and coated it in cornflake crumbs, then shallow fried it and finished it in the oven for about 10 min. I also made a quick tartar sauce (mayo, dijon mustard, diced onion & gherkin, pepper, lemon juice and gherkin juice).

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I love my chicken pot pie. It’s creamy and comforting. I use diced chicken breast because it cooks quicker and is a bit leaner. The gravy is just made up of white wine, chicken stock, whole grain mustard, thyme and some cream. Delicious!

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Quick and easy chicken and guacamole tacos. I do cheat a bit and use Old El Paso crunchy taco shells and their taco seasoning. It’s a quick dinner that requires minimal cooking and time (only have to grill the chicken strips). It’s satisfying and budget friendly.

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Every 2nd Friday night is burger night in our house. I usually alternate between chicken and beef. This week we had a cheeseburger topped with awesome onion rings. The onion rings turned out great (I could have eaten a whole bowl of them). I just soaked the onions in buttermilk and dredged them in seasoned flour, then shallow fried them (I don’t want to buy a deep fryer because I’m scared I might try to deep fry everything!). The burger was scrumptious.

Double Chunk Chocolate Chip Cookies

Double Chunk Chocolate Chip Cookies

Double Chunk Chocolate Chip Cookies

There’s nothing more comforting than grabbing a glass of milk (full fat of course) and dunking a really good chocolate chip cookie into it (to be honest, any dunkable cookie will do for me).

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These chocolate chip cookies are loaded with chunks of chocolatey goodness. This is my go-to recipe for choc chip cookies, but I decided to turn up the chocolate volume by adding chunks of white chocolate, hence the name “Double Chunk” cookies. I always use milk chocolate chips, but please feel free to use dark chocolate if you want!

This cookie is a bit of an in-betweener. It’s crispy around the edges and chewy in the middle, which means you can’t only eat 1 of these bad boys at a time (sorry diet!). They’re perfect for dunking into a glass of milk because they absorb all of that milky goodness and don’t get soggy!

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The yummy cookie dough! You can mix it up and add nuts & raisins to it as well.

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Roll level tablespoons of the cookie dough into balls and place at least 3cm apart (otherwise you’ll end up with 1 huge cookie!).

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Hot and fresh straight from the oven.

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I really hope you enjoy these delectable little bites as much as my family does 🙂

Double Chunk Chocolate Chip Cookies

  • Servings: 40
  • Time: 1hr 30mins
  • Difficulty: Easy
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Double Chunk Chocolate Chip Cookies

Ingredients:

  • 250g butter, softened
  • 1 tsp vanilla extract
  • 3/4 cup caster sugar
  • 3/4 cup brown sugar
  • 1 large egg
  • 2 cups plain flour
  • 1 tsp bicarbonate soda
  • 150g white chocolate, cut into small chunks
  • 200g milk chocolate chips

Directions:

  1. Preheat the oven to 180°C and line baking trays with baking paper.
  2. In a large bowl, cream the butter and sugars together, then add the egg & vanilla and mix well.
  3. Stir in sifted flour and bicarbonate soda, in 2 batches, until a soft dough is formed.
  4. Stir in milk chocolate chips and white chocolate chunks.
  5. Cover bowl with cling-wrap and chill in the refrigerator for 45 mins.
  6. Roll level tablespoons of the cookie dough into balls and place at least 3 cm apart on the trays.
  7. Bake for about 12 min and allow to cool on trays.

 

Boomie Hills

Boomie Hills

Boomie Hills

This dessert is very special to me. It’s the dessert my Mom used to make for special occasions when I was a kid. My favorite meal growing up was Mac ‘n Cheese & Boomie Hills. That meal was something I always looked forward to. My Mom got the recipe from a 1991 Your Family magazine and since then it has become my ultimate comfort meal.

Sweetened condensed milk, Tennis biscuits and Cadbury’s flakes are the heart of this dessert. Basically you just throw all the ingredients into a bowl and let it set in the refrigerator. Once it’s chilled, you get a soft, gooey, super sweet dessert. As a kid, this was heaven in a bowl, but as an adult, I find myself craving a bit more texture. So, I’ve attempted to recreate this special dessert  into tart form. Hopefully, you’ll love it as much as I do!

P.S. Be prepared for a lot more recipes using Orley Whip (I think the stuff is awesome!).

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All the ingredients: Condensed milk, Orley Whip, Tennis biscuits, lemon juice, gelatine, butter & Cadbury’s flake.

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Press the crushed biscuit & butter mixture into a 20cm Springform pan and chill in the fridge.

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Whip the Orley Whip and then beat in the condensed milk, lemon juice and dissolved gelatine. Stir in crushed Flakes.

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Pour the filling into your prepared pan and chill in the fridge for at least 4 hours or overnight.

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Once it’s set, un-mold the Boomie Hills and serve!

Boomie Hills

  • Servings: 8
  • Time: 45mins
  • Difficulty: Easy
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Boomie Hills

Ingredients:

  • 385g Full Cream Sweetened Condensed Milk
  • 25ml lemon juice
  • 250ml Orley Whip Dessert Topping
  • 2 tsp gelatine
  • 200g Tennis biscuits
  • 80g butter, melted
  • 4 Cadbury’s Flakes, crumbled

Directions:

  1. Grease and line the base of a 20cm Springform pan
  2. Crush the Tennis biscuits (either in a Ziplock bag with a rolling pin or in a food processor)
  3. Stir in the melted butter and press into the prepared pan.
  4. Chill in the refrigerator for 30 mins.
  5. Whip the Orley Whip until you get stiff peaks.
  6. Beat in the condensed milk and lemon juice until well incorporated.
  7. Dissolve the gelatine in a bit of warm water (just enough to cover the gelatine, about 1 tbsp) and beat into the Orley Whip mixture.
  8. Stir in the crumbled Flakes.
  9. Pour mixture into the prepared pan.
  10. Chill in the refrigerator for at least 4 hours or overnight.
  11. When the tart is set, un-mold from the pan and serve.

 

 
 
 
Peppermint Caramel Tart

Peppermint Caramel Tart

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The peppermint caramel fridge tart is a beloved South African favourite. Since childhood, it’s always been on of my all-time favourite desserts. It’s easy to make, doesn’t require any baking and only uses a few ingredients. The traditional way of serving this fridge tart (the way my Mom used to make it) is to layer the whole biscuits and caramel filling, in a square dish and then serve in pudding bowls.

I’ve decided to try and update the look of this awesome dessert, so it wouldn’t look out of place at a fancy dinner party! So please check out my full recipe at the end of this post!

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Get all of your ingredients together: Orley Whip, Tennis Biscuits, Nestle Caramel Treat, gelatine, butter & mint chocolate.

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Grease and line the base of a 20cm springform pan and press your crushed Tennis Biscuit and melted butter mix into the bottom of the pan. Refrigerate for 30 mins.

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While the base is chilling, whip the Orley Whip until you get to the stiff peak stage.

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Beat in the Nestle Caramel treat, in 2 batches, until it’s well incorporated, then mix in the dissolved gelatine.

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Pour the caramel filling on top of your biscuit base, then top with grated mint chocolate and chill for at least 4 hours or overnight.

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Once the tart is set, remove it from the pan and enjoy!

Peppermint Caramel Tart

  • Servings: 8
  • Time: 45mins
  • Difficulty: Easy
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Peppermint Caramel Tart - Copy

Ingredients:

  • 360g Nestle Caramel Treat
  • 250ml Orley Whip Dessert Topping
  • 200g Tennis Biscuits
  • 80g Cadburys mint chocolate, grated
  • 2 tsp gelatine
  • 80g butter, melted

Directions:

  1. Grease & line the base of a 20 cm springform pan.
  2. Crush the Tennis Biscuits (either in a Ziplock bag with a rolling pin, or in a food processor).
  3. Stir in melted butter and HALF of the grated chocolate and press into the base of the prepared pan.
  4. Chill in the refrigerator for 30 mins.
  5. While the base is chilling, whip the Orley Whip until you get stiff peaks.
  6. Beat in the caramel, in 2 batches, until it’s well incorporated.
  7. Dissolve gelatine in a bit of warm water (just enough to cover the gelatine, about 1 tbsp) and beat it into the caramel mixture.
  8. Pour over the biscuit base in your prepared pan and top with the remaining grated chocolate.
  9. Chill in the refrigerator for at least 4 hours or overnight.
  10. When the tart is set, remove it from the pan and cut into slices to serve.