Simple Recipes

Are you going to do any cooking for Valentines Day? Well, I’m here with a simple recipe of a cool little snack!

Valentines Bunny Cookie

    Ingredients

2 Keebler® Grasshopper® cookies

1 mini marshmallow

3 red candies

    Instructions

1. Gently cut one of the cookies in half. Cut the marshmallow in half as well.
2. Press a red hot candy into each marshmallow half for the eyes. Place eyes on top of whole cookie.
3. Place the remaining red hot candy under the eyes for the bunny’s nose.
4. Put the cookie halves into place for his ears.

– See more at: http://www.snackpicks.com/en_US/holidays-and-occasions/valentines-day/valentines-day-bunny-cookies-kid-snack.html#sthash.TZahNoGZ.dpuf

Chocolate Pot

    Ingredients

2/3 cup granulated sugar
2 tablespoons cornstarch
1/8 teaspoon kosher salt
3 cups whole milk
4 large egg yolks
1/2 teaspoon pure vanilla extract
6 ounces bittersweet chocolate, chopped
1/2 teaspoon unsweetened cocoa powder

    Directions

In a medium saucepan, combine the sugar, cornstarch, and salt. Add 1/3 cup of the milk, stirring to form a smooth paste. Whisk in the egg yolks and the remaining milk.
Cook the mixture over medium-low heat, stirring constantly with a wooden spoon or spatula until thickened, 12 to 15 minutes (do not allow to boil). Remove from heat.
Add the vanilla and chocolate, stirring until the chocolate is melted and the mixture is smooth. Pour into eight 4-ounce ramekins, glasses, or teacups. Refrigerate, covered, until chilled, at least 2 hours and up to 2 days. Sprinkle with the cocoa powder before serving.

Raspberry Cheese Cake Cupcake

    Ingredients

8 white chocolate cookies
45g/1¾oz butter, melted

    For the filling

300g/10½oz cream cheese
1 tbsp plain flour
90g/3¼oz caster sugar
1 tsp vanilla extract
1 free-range egg, plus 1 egg yolk
3 tbsp soured cream
100g/3½oz raspberries
lightly whipped double cream or crème fraîche, to serve

    Preparation method

Preheat the oven to 180C/350F/Gas 4. Line a muffin tin with eight muffin cases.
Blend the cookies in a food processor until they resemble fine breadcrumbs. (You can also do this by placing them in a plastic bag and bashing with a rolling pin).
Stir in the melted butter until well combined. Press the mixture into the base of the paper cases, reserving a tablespoon to garnish.
For the filling, beat the cream cheese in a bowl until smooth, then stir in the plain flour, caster sugar, vanilla extract, egg and egg yolk and soured cream and beat until the mixture is light and fluffy.
Put a few raspberries in the bottom of each case, reserving some for garnish, then spoon the cream cheese mixture on top.
Bake in the oven for 20-30 minutes, or until the cheesecake filling is set, but still slightly wobbly in the middle.
Remove the cupcakes from the oven and set aside to cool for 30 minutes. Remove the cupcakes from the tin, transfer to a plate and chill in the fridge for at least an hour, or overnight.
To serve, carefully peel off the paper cases and top the cupcakes with a spoonful of whipped cream and a few raspberries. Sprinkle over the reserved biscuit mixture.

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