BEST COOKIES TO ENJOY IN WINTER

Winter Desserts in Under an Hour

Chocolate and Olive Oil Fig Cakes

Affogato

 White Chocolate Mousse

Caramelized Bananas

Banana Pudding

Chocolate Bread Pudding

Baked Rice Pudding

Peanut Butter Espresso Brownies

Caramel Brownies

Chocolate Mason Jars

Mars Bar Christmas crackles

Chocolate crackles are a kids' favourite at every christmas Now you can amp up the chocolate flavour with this Mars Bar version of the traditional chocolate crackle

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ingredients

200g Mars Bars, chopped
2 tbsp of pouring (thin) cream
2 tsp cocoa powder, sifted
3 cups Rice Bubbles
canola spray
100g white chocolate
24 red Smarties 

method

Spray a little canola spray into 2 x 12 cup mini-muffin trays.

Melt the Mars Bars, cream and cocoa in a glass bowl over simmering water. The bowl should not touch water. Stir the mixture until smooth.
Put the Rice Bubbles in a separate large bowl, pour in the chocolate mixture and stir until well mixed.
Spoon the mixture into the muffins tray and press down gently.
Refrigerate for 2 hours and turn out onto a tray to decorate.
Melt the white chocolate in the microwave checking and stirring it at 30 second intervals. Pour it into a piping bag while warm and snip the tip off.
Turn the crackles upside down and pipe the chocolate on. Finish with a red chocolate button on top of each one.

ENJOY CHRISTMAS WITH YOUR FAMILY AND KIDS 

S'MORES CUPCAKE

Ingredients

GRAHAM CRACKER LAYER

• 1 1/2 cups graham cracker, crumbs
• 7 tablespoons butter, melted

CHOCOLATE CUPCAKE

• 1 cup (4.5 ounces) all purpose flour
• 1 cup plus 2 tablespoons (7.3 ounces) sugar
• 1/3 cup plus 2 tablespoons (1.5 ounces) SCHARFFEN BERGER Unsweetened Natural Cocoa Powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, melted and warm
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 2 tablespoon instant coffee
• 1/2 cup of hot coffee

MARSHMALLOW FROSTING

• 5 large egg whites
• 11/2 cup sugar

CHOCOLATE GLAZE

• 2/3 cups dark chocolate
• 2 tablespoons heavy cream
• 4 tablespoons powdered sugar, sifted
• 4-5 tablespoons water, warm

Directions:

PREPARATION

Position a rack in the lower third of the oven. Heat the oven to 350 degrees.

TO MAKE GRAHAM CRACKER LAYER

Reserve 2 tablespoons of crumbs. Place remaining graham cracker crumbs in a bowl with butter and mix to combine. Add approximately 1 tablespoon of mixture to each cup and firmly press crumbs down. Bake for about 10- 12 minutes.

TO MAKE CUPCAKE

1. Add flour, cocoa powder, sugar, baking soda, and salt in a bowl and mix thoroughly to combine. Add in the butter, eggs, and vanilla and beat on medium speed for one minute. Add in coffee granules and hot coffee, beat for 20-30 seconds until the batter is smooth. The batter will be thin enough to pour. Divide it evenly among the graham cracker crusted cups. Bake 18-22 minutes just until a toothpick inserted into a few of the cupcakes comes out clean. Set the pan on a rack to cool. Frost the cupcakes when they are completely cool.

TIP: For light tender cupcakes, spoon flour and cocoa lightly into measuring cups (instead of dipping the cups into the flour or cocoa) and then sweep the measures level without tapping or shaking them.

TO MAKE MARSHMALLOW FROSTING

1. Combine egg whites and sugar in a bowl placed over simmering water. Bring mixture to 160 degrees F while whisking constantly.
2. Transfer mixture to stand mixer bowl, fitted with a whisk attachment and beat on medium high speed (speed 8 on a KitchenAid stand mixer)until mixture cools and doubles in volume and forms stiff peaks; about 10-12 minutes.                                                                                                                                                                                                                                                                       

   TO MAKE CHOCOLATE GLAZE

   Place chocolate and heavy cream in a bowl over simmering water. Let chocolate and cream sit for 2-3 minutes to melt without stirring. Then slowly stir mixture to combine. Add powdered sugar and mix to combine. Add water 1 tablespoon at a time, mixing after each addition until pouring consistency is reached. Set aside chocolate glaze in a bowl to cool until warm.

   ASSEMBLY

   1. Place 1/4 of the marshmallow frosting in a pastry bag fitted with a large round tip. Place remaining frosting in a second pastry bag fitted with Wiltons's 2D tip.
   2. Using the pastry bag fitted with the round tip, hold bag at a 90 degree angle above cupcake and pipe frosting around the perimeter of cupcake. Hold frosted cupcake directly above chocolate glaze, dip until frosting is covered. Lightly dust chocolate glaze with reserved graham cracker crumbs.
   3. Using the pastry bag fitted with the 2D tip, hold bag at a 90 degree angle above cupcake and pipe frosting moving in a spiral motion upwards into a peak.
   4. Using a kitchen torch lightly toast marshmallow frosting.
   A few notes:       
3. The cupcakes are best consumed the day they are made.
4. If you don't have a kitchen torch, skip toasting the marshmallow. Alternately, you can also toast mini marshmallows in the oven and then place them on top (to do so place mini marshmallows on a bake sheet and broil for 1-2 minutes checking every 30 seconds for doneness).

14 Best Cannoli Desserts.

Cannoli is a delicious Italian dessert which is pretty much fried pastry dough generously stuffed with a delicious, sweet, creamy filling which is usually ricotta cheese. 

Here is some of the best kind of cannoli 

1. Cannoli bites

2. Brown Butter Rum Cannoli

3. Traditional Cannoli

4. Chocolate Cannoli

5. Mini Cinnamon Cannoli

6. Birthday Cake Cannoli

7. Black Forest Cannoli

8. Chocolate and Peanut Butter Cannoli

9. Chocolate Chip Cookie Dough Cannoli

10. Amaretto Lace cannoli

11.  chocolate dipped cannoli 

12. Apple pie cannoli

13. Cannoli with vanilla custard

14. Cocoa cannoli with ricotta mascarpone cream