White chocolate and cranberry fudge recipe

Photo: White chocolate and cranberry fudge recipe

Takes: 10 mins to prepare and 15 mins to cook, 1 hr to cool
Serves:10

Ingredients

350g (12oz) granulated sugar
25g (1oz) unsalted butter
170ml (6fl oz) can evaporated milk
100g (3½oz) dried sweetened cranberries
300g (10oz) white chocolate, chopped

Preparation

Cut a piece of baking parchment large enough to line a shallow 25x20cm (10x8in) baking tin or a 1kg (2lb) loaf tin.

Put the sugar, butter, and evaporated milk in a large heavy-based pan. Heat gently until the sugar has dissolved completely.

Bring to the boil, stirring continuously with a wooden spoon, then reduce the heat and simmer for 5 minutes. It is a good idea to set a timer for this.

Immediately remove from the heat then add the cranberries and chocolate. Allow the chocolate to melt, then quickly stir the mixture and pour straight into the tin. It will thicken immediately.

Spread into the tin and chill for an hour or so until firm. Cut into squares.

Use a piece of card to make a festive box for the fudge. Line with baking parchment, decorate with ribbon, and attach a message.

Adopted from Tesco Realfood

Save and share White chocolate and cranberry fudge recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Cranberry Christmas cake cubes recipe

Photo: Cranberry Christmas cake cubes recipe

Takes; 20 mins to prepare and 1 hr 25 mins to cook, 15 mins to cool

Makes: 12 squares

Ingredients

185g (6½oz) dried cranberries
300g (10oz) sultanas
300g (10oz) raisins
200g (7oz) dried apricots, chopped
200g (7oz) dried figs, chopped
100g (3½oz) toasted hazelnuts, chopped
350g (12oz) plain flour
zest of 2 oranges
2tsp mixed spice
1tsp ground cinnamon
300g (10oz) butter
300g (10oz) light muscovado sugar
6 medium eggs, beaten

Preparation

Preheat the oven to gas 3, 170°C, fan 150°C. Grease and line the base and sides of a straight-sided, 33x25cm (13x9in) rectangular cake tin that is about 6cm (2½in) deep with nonstick baking paper.

Place the dried fruit, hazelnuts, flour, orange zest and spices into a large mixing bowl and stir to combine.

Beat the butter and sugar with an electric mixer until creamy and pale. Gradually whisk in the eggs. Add a little flour if necessary to help prevent curdling.

Add the egg mixture to the bowl of dry ingredients and gently stir to combine. Pour into the cake tin and use a spatula to lightly smooth the surface. Place in the centre of the oven and bake for 30 minutes. Reduce oven to gas 2, 150°C, fan 130°C and cook for a further 45-55 minutes until dark golden, firm, and a skewer comes out clean.

Set aside to cool, then turn out and leave upside down. Cut into squares.

To decorate
Print out our Christmas tree stencil below. Cut out in cardboard, place on the cakes and dust with icing sugar. The cakes will store in a cake tin for up to 2 weeks.

Adopted from Tesco Realfood

Save and share Cranberry Christmas cake cubes recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Christmas Mendiants Recipe

Photo: Christmas Mendiants Recipe

Takes: 10mins to prepare, 10mins to cook and 30mins chilling time
Serves: 4

Ingredients

300g dark chocolate, roughly chopped
25g mixed candied peel
50g whole blanched almonds
25g pine nuts
15g unsalted pistachios

Preparation

Grease and line two baking sheets with greaseproof paper.

Place the chocolate in a large, heatproof mixing bowl and sit over a saucepan of gently simmering water. Stir occasionally until melted, then remove from the heat. Spoon 1tbsp of the melted chocolate at a time onto the baking sheets, spaced apart; the chocolate will spread out naturally into a round.

Decorate each with a mixture of the nuts and mixed candied peel. Chill for 20-30 minutes until the chocolate has set. Line in rows on a presentation tray when ready to serve.

Adopted from Tesco Realfood

Save and share Christmas Mendiants Recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Turkish delight truffles recipe

Photo: Turkish delight truffles recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Turkish delight truffles Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Turkish delight truffles. 

Makes 24

Ingredients

1/4 cup thickened cream
400g dark chocolate, chopped
2 x 55g chocolate-coated Turkish delight bars, finely chopped
50g white chocolate, chopped

Method

Combine cream and half the dark chocolate in a heatproof, microwave-safe bowl. Microwave, uncovered, on medium (50%) for 2 to 3 minutes, stirring every minute with a metal spoon, or until smooth. Cool for 15 minutes. Stir in Turkish delight. Cover. Refrigerate for 3 to 4 hours or until firm.

Line a tray with baking paper. Roll heaped teaspoons of Turkish delight mixture into balls. Place on prepared tray. Refrigerate for 1 hour.

Place remaining dark chocolate in a heatproof, microwave-safe bowl. Microwave, uncovered, on medium (50%), stirring every minute with a metal spoon, for 2 to 3 minutes or until smooth. Using a fork, dip truffles in melted chocolate, shaking off excess. Return to tray. Refrigerate until firm.

Place white chocolate in a heatproof, microwave-safe bowl. Microwave, uncovered, on medium (50%) for 1 minute, stirring after 30 seconds with a metal spoon, or until melted and smooth. Spoon chocolate into a snap-lock bag. Snip off one corner. Pipe chocolate over truffles. Refrigerate until set. Serve.

Source
Super Food Ideas - July 2008, Page 82
Recipe by Cathie Lonnie
 
More recipes from the hummus blog:  

Turkish Delight tarts 
Date Muffins  
Maakroun Recipe
Low Fat Mohallabiah 
Arabic fried macroons 
Balah Elsham 

Save and share Turkish delight truffles recipe 

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Maple and Pecan Baklava Recipe

Photo: Maple and Pecan Baklava Recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Maple and Pecan Baklava Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Maple and Pecan Baklava.

Preparation time: 55 min
Cooking time: 40 min
Output: 28

Ingredients

500 ml (2 cups) maple syrup
250 ml (1 cup) sugar
250 ml (1 cup) corn syrup
250 ml (1 cup) water
1/2 box 250 g phyllo pastry, thawed
125 ml (1/2 cup) unsalted butter, melted
1.5 liters (6 cups) toasted pecans, chopped

Preparation

1. Preheat the oven to 180 °C (350 °F).
2. Butter a 33 x 23-cm (13 x 9-inch) baking dish.
3. In a saucepan, bring the maple syrup, sugar, corn syrup and water to a boil. Simmer until a candy thermometer reads 105 °C, about 30 minutes. Let the syrup cool.
4. Cut the phyllo sheets in half to make rectangles of the same size as the baking dish.
5. Place 5 sheets at the bottom of the pan, brushing with butter between each sheet. Sprinkle with about 250 ml (1 cup) of pecans. Cover with 3 more phyllo sheets brushed with butter. Sprinkle again with pecans. Continue to alternate layers of dough and pecans with the remaining ingredients.
6. Do not fill the pan more than three-quarters of its capacity.
7. Bake in the middle of the oven for about 35 minutes or until lightly browned. Right out of the oven, pour all the syrup over the baklava (for the sweet tooth), or about three quarters of the syrup if you want a slightly less sweet baklava. Let stand overnight before cutting into pieces.

Source: ricardocuisine.com

More recipes from the hummus blog:

Cranberry–Pistachio Baklava
Baklava with honey syrup
Baklava loaf
Baklava Recipe
Chocolate Baklava Recipe
Pistachio & Almond Baklava

Save and Share Maple and Pecan Baklava Recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Cranberry–Pistachio Baklava Recipe

Photo: Cranberry–Pistachio Baklava Recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Cranberry–Pistachio Baklava Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Cranberry–Pistachio Baklava Recipe.

Preparation time: 30 min
Cooking time: 45 min
Cooling: 6 h
Output: 30 pieces

Ingredients

Baklava

500 ml (2 cups) unsalted pistachios, coarsely chopped
250 ml (1 cup) blanched almonds, coarsely chopped
250 ml (1 cup) dried cranberries
2.5 ml (1/2 teaspoon) ground cinnamon
1 pinch ground nutmeg
454 g (1 lb) phyllo pastry, thawed
180 ml (3/4 cup) melted butter

Honey syrup

500 ml (2 cups) honey
250 ml (1 cup) sugar
180 ml (3/4 cup) water
Grated zest of 1 orange
Juice of 1 lemon

Preparation

Baklava

1. With the rack in the middle position, preheat the oven to 180°C (350°F). Butter a 23 x 33-cm (9 x 13-inch) Pyrex or aluminum baking dish.
2. In a bowl, combine the nuts, cranberries and spices. Set aside.
3. Slice the sheets of phyllo in half to obtain rectangles the same size as the baking dish.
4. Lay one third of the phyllo (about 13 sheets) in the baking dish, brushing each sheet with butter. Spread half the nut mixture over the dough. Repeat with another third of the phyllo and the remaining nut mixture. Cover with the remaining dough (also buttered).
5. Using a very sharp knife, cut into 15 squares. Cut each square diagonally into 2 triangles.
6. Bake for about 45 minutes.

Honey syrup

1. In a saucepan, bring all the ingredients to a boil, stirring until the sugar dissolves. Pour over the hot baklava. Let cool to room temperature.

Source: ricardocuisine.com

More recipes from the hummus blog:

Baklava with honey syrup
Baklava loaf
Baklava Recipe
Chocolate Baklava Recipe
Pistachio & Almond Baklava
Pistachio & cardamom baklava

Save and Share Cranberry–Pistachio Baklava Recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Balah Elsham Recipe - How to Make Balah Elsham

Photo: Balah Elsham  Recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Balah Elsham Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Balah Elsham .

Ingredients

1 cup water
¼ cup butter
1 ½ cup flour
¼ teaspoon salt
1 tablespoon soft semolina flour
4 egg
Frying oil
Cold sugar syrup

Method

 Place water and butter in a pan on the stove (medium heat) till boiling.
 Sift flour, salt, and semolina flour.
 Add at the same time flour mixture and the butter to the water and mix it well till you get soft, light dough that not sticks in the pan, then remove away from the stove.
 Add the first egg and mix it well with the dough then add the second one and make sure that you don't add an egg till the previous one is totally combined with the dough till you finish all the eggs.
 Place the dough in a pastry bag with the star shape tip
 Heat oil in a deep fryer at 160 degree.
 Press on the pastry bag with your hand and cut the dough close to the oil with a scissors around 3 cm long. Leave it till turned into golden color. Repeat the previous steps making sure not to put a lot of the dough at once in the oil.
 Remove from the oil and place on a Kitchen towel. Dip directly into the cool syrup. Take out of the syrup and place onto a serving tray.

The Syrup is a mix of one part of water, 2 parts of sugar boiled in addition to lemon juice.

Chef Osama

More recipes from the hummus blog: 

Stuffed Brown Bread Cups
Cookies Filled with Fig, Dates and Apricot
Honey Cookies with Walnuts
Firm Yogurt with Honey
Christmas balls
Chocolate shortbread stars 

Save and Share Balah Elsham Recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Cookies Filled with Fig, Dates and Apricot Recipe

Photo: Cookies Filled with Fig, Dates and Apricot Recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Cookies Filled with Fig, Dates and Apricot Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Cookies Filled with Fig, Dates and Apricot.


Ingredients

The filling
1 cup dry fig
1 cup dry apricots
1 cup dry dates
1 cup water
½ cup sugar

For the dough 
½ cup soft butter
½ cup cream cheese
½ cup sugar
1¾ cups flour
1 tablespoon anise
½ teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
½ teaspoon vanilla
1 egg (beaten for brushing)

Method

The filling
- In saucepans separately put figs, apricots and dates over a medium heat , divide both the water and sugar amounts over each one, cook for 5 minutes.
- Remove from heat, and puree each in a blender to have a paste consistency.

The dough
- Preheat oven to 180 °C.
- Combine butter, cheese and sugar in an electric beater; beat on a medium speed until creamy.
- Mix flour with anise, baking powder, baking soda vanilla and salt, gradually add the flour mixture to the butter mixture, beat until well-combined and homogenous dough is obtained.
- Cover the dough and chill for 30 minutes.
- On a floured surface, roll out the dough with a rolling pin, and divide it into 3 thin rectangles.
- Put the desired stuffing on the rectangle dough, roll it to form a cylinder, brush the surface with egg wash, cut into slices and place them on a baking sheet.
- Bake for 15 minutes or until golden brown.
- Allow to cool, then arrange on a serving plate. 

More recipes from the hummus blog: 

Honey Cookies with Walnuts
Firm Yogurt with Honey
Christmas balls
Chocolate shortbread stars
Chocolate mint bark
Chocolate gingerbread house

Save and share Cookies Filled with Fig, Dates and Apricot Recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Honey Cookies with Walnuts Recipe

Photo: Honey Cookies with Walnuts Recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Honey Cookies with Walnuts Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Honey Cookies with Walnuts.

Ingredients

3 ½ cup flour
1 tsp baking powder
⅛ tsp salt
¼ cup orange juice
1 tsp orange zest
½ tsp bicarbonate soda
⅔ cup olive oil
6 tablespoon sugar
1 cup crushed walnuts
Honey syrup*

Recipe for Honey Syrup
1 cup honey
½ cup sugar
⅔ cup water
1 tsp lemon juice
- Put all ingredients into a saucepan over medium heat until boiling.
- Reduce heat and simmer for 5 minutes, keep warm.

Method

- Preheat oven to 180˚C.
- Mix dry ingredients in a bowl.
- Blend juice, zest, oil and sugar well.
- Add flour mixture gradually to orange mixture, stir until combined.
- Roll dough into small balls.
- Transfer to greased baking sheet, press with the tines of a fork that was dipped in flour on the cookies.
- Bake for 20-25 minutes.
- Dip cookies into hot syrup, transfer to baking sheet, sprinkle with cinnamon and walnuts.

- Cool cookies completely before serving.

Chef Osama  

More recipes from the hummus blog: 

Firm Yogurt with Honey
Christmas balls
Chocolate shortbread stars
Chocolate mint bark
Chocolate gingerbread house
Chocolate baubles

Save and share Honey Cookies with Walnuts Recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Christmas balls recipe - How to make Christmas balls

Photo: Christmas balls recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Christmas balls recipe. Enjoy the Middle Eastern Cuisine and learn how to make Christmas balls stars as Christmas kids gift.

This recipe is by Kim McCosker and Rachael Bermingham, the time-poor mums behind the best-selling '4 Ingredients' cookbooks.

Makes 40

Ingredients

4 cups desiccated coconut
395g can sweetened condensed milk
2 teaspoons finely grated lemon rind
1/2 cup (100g) red glace cherries, finely chopped

Method

Preheat oven to 180°C/160°C fan-forced. Line 2 baking trays with baking paper.

Combine coconut, milk and lemon rind in a bowl. Add cherries. Stir until coconut mixture turns pink. Using 1 level tablespoon mixture at a time, roll mixture into 40 balls. Place balls, 3cm apart, on prepared trays.

Bake, swapping trays halfway, for 12 to 15 minutes or until balls are lightly browned. Cool on trays. Serve.

Notes

Nutritional information is per ball.

To buy the 4 Ingredients cookbook, or just to find out more, go to www.4ingredients.com.au.

Source
Super Food Ideas - December 2008, Page 24
Recipe by Kim McCosker & Rachael Bermingham

More recipes from the hummus blog: 

Chocolate shortbread stars
Chocolate mint bark
Chocolate gingerbread house
Chocolate baubles
Butternut Snap Rudolph chocolate tartlets
Butternut snap chocolate tartlets

Save and share Christmas balls recipe 

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Chocolate shortbread stars recipe - How to make Chocolate shortbread stars

Photo: Chocolate shortbread stars recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Chocolate shortbread stars recipe. Enjoy the Middle Eastern Cuisine and learn how to make Chocolate shortbread stars as Christmas kids gift.

You will be the star this Christmas if you make these tasty chocolate shortbread.

Makes 30

Ingredients

200g butter, chilled, chopped
1/4 cup cocoa powder
1/3 cup rice flour
1 cup plain flour
3/4 cup icing sugar mixture
2 teaspoons vanilla extract
icing sugar mixture, to dust
Chocolate ganache
1/3 cup milk chocolate melts
1 tablespoon pure cream

Method

Process butter, cocoa, rice flour, plain flour and icing sugar until mixture resembles breadcrumbs. Add vanilla. Process until mixture comes together. Shape into a disc. Cover. Refrigerate for 30 minutes. Preheat oven to 180°C/160°C fan-forced. Line 3 baking trays with baking paper.

Roll dough between 2 sheets of baking paper until 3mm thick. Using a 3.5cm star-shaped cutter, cut 30 stars from dough. Return remaining dough to fridge. Place stars, 1cm apart, on 1 prepared tray. Bake for 6 to 8 minutes or until edges are just firm to touch. Stand on tray for 5 minutes. Transfer to a wire rack to cool completely.

Roll out remaining dough. Using a 5.5cm star-shaped cutter, cut out 30 stars, re-rolling dough scraps. Place stars, 1cm apart, on remaining trays. Bake, 1 tray at a time, for 8 to 10 minutes or until edges are just firm. Stand on trays for 5 minutes. Transfer to a wire rack to cool completely.

Meanwhile, make ganache: Place chocolate and cream in a microwave-safe bowl. Microwave on high (100%) for 30 seconds, stirring halfway through cooking, or until melted and smooth. Set aside for 10 minutes to cool slightly.

Spoon 1/2 teaspoon ganache on the centre of 1 large star. Top with 1 small star, pressing down to secure. Repeat with remaining stars and ganache. Set aside for 15 minutes. Dust with icing sugar. Serve.

Notes

Nutrition data is per star.

Source
Super Food Ideas - December 2008, Page 38
Recipe by Kim Coverdale

More recipes from the hummus blog: 

Chocolate mint bark
Chocolate gingerbread house
Chocolate baubles
Butternut Snap Rudolph chocolate tartlets
Butternut snap chocolate tartlets
Berry and pistachio biscotti

Save and share Chocolate shortbread stars recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Chocolate mint bark recipe

Photo: Chocolate mint bark recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Chocolate mint bark recipe. Enjoy the Middle Eastern Cuisine and learn how to make Chocolate mint bark as Christmas kids gift.

Too many candy canes this Christmas? Re-invent them into this chocolate treat that can be used as a dessert garnish or a stand-alone treat.

Ingredients (serves 8)

50g mint-flavoured candy canes
200g dark chocolate melts, melted

Method

Break canes into pieces. Place in a plastic bag. Squeeze bag to expel air. Wrap bag in a tea towel. Place on a hard surface. Pound with a hammer or rolling pin until canes are crushed into small pieces.

Spread chocolate on a large lightly greased baking tray until about 2mm thick. Sprinkle with crushed cane. Set aside for 20 minutes or until set (see note). Break into pieces. Serve.

Notes

Store bark in an airtight container in a cool place for up to 5 days. Place bark in the fridge to set if room temperature is too warm.

Source
Super Food Ideas - December 2008, Page 30
Recipe by Emma Braz

More recipes from the hummus blog: 

Chocolate gingerbread house
Chocolate baubles
Butternut Snap Rudolph chocolate tartlets
Butternut snap chocolate tartlets
Berry and pistachio biscotti
Biscuit baubles

Save and share Chocolate mint bark recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Chocolate gingerbread house recipe

Photo: Chocolate gingerbread house recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Chocolate gingerbread house recipe. Enjoy the Middle Eastern Cuisine and learn how to make Chocolate gingerbread house as Christmas kids gift.

Create magical memories for the kids this Christmas with an adorable gingerbread house!

Makes 1 house

Ingredients

250g butter, softened
1 cup (200g, firmly packed) brown sugar
1 cup (250ml) golden syrup
2 eggs, separated
4 1/2 cups (675 g) plain flour
1/2 cup (50g) cocoa powder, sifted
1 tablespoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
2 cups (300g) pure icing sugar, sifted
2 teaspoons lemon juice
1 eggwhite, lightly whisked

Method

Preheat oven to 180°C. Line 3 oven trays with baking paper. Use an electric mixer to beat butter, sugar and golden syrup until creamy. Add egg yolks and combine. Stir in flour, cocoa powder, ginger, cinnamon and cloves. Bring dough together. Knead until smooth. Cover and place in fridge for 30 minutes.

Divide dough into 6 portions. To make a wall, roll 1 portion until 5mm thick. Trim into a 12 x 20cm rectangle. Place on tray. Cut 3cm squares for windows. Repeat with another portion. Bake for 15-20 minutes or until golden. Set aside to cool.

Meanwhile, roll another portion of dough to a 5mm thick disc. Trim to a 12 x 12cm square. Place on a prepared tray. Repeat with another portion of dough. Bake for 15-20 minutes or until golden.

Roll out remaining portions to 5mm-thick disc. Trim to 9.5 x 22cm rectangles. Cut a 3cm square from 1 long side of each for chimney. Place on prepared trays. Roll any remaining dough into four. 3 x 5cm rectangles for chimney. Cut a wedge out of 2 rectangles to allow for the roof pitch. Place on prepared tray. Bake for 15-20 minutes or until golden. Set aside to cool.

Combine icing sugar, lemon juice and half the eggwhite in a bowl to make a firm paste. Place in a piping bag fitted with a 3.5 mm-diameter nozzle. Decorate sides and roof. Set aside for 30 minutes.

Pipe icing along base and side of 1 wall. Stand on a platter. Repeat with all walls. Set aside overnight.

Pipe icing around the top of the walls. Attach the roof. Pipe along top of the roof to secure. Repeat to make chimney. Set aside for 2 hours to set.

Source
Taste.com.au - November 2011
Recipe by Sarah Hobbs

More recipes from the hummus blog: 

Chocolate baubles
Butternut Snap Rudolph chocolate tartlets
Butternut snap chocolate tartlets
Berry and pistachio biscotti
Biscuit baubles
Angel-shaped shortbread cookies

Save and share Chocolate gingerbread house recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Chocolate baubles recipe - How to make Chocolate baubles

Photo: Chocolate baubles recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Chocolate baubles recipe. Enjoy the Middle Eastern Cuisine and learn how to make Chocolate baubles as Christmas kids gifts.

Here is a Christmas decoration that tastes delicious too. Get into the festive spirit with these simple and tasty chocolate baubles.

Preparation Time 20 minutes
Cooking Time 10 minutes
Makes 16

Ingredients

1/2 x 350g pkt frozen chocolate butter cake (Sara Lee brand), thawed, icing removed, cut into cubes
100g butter
250ml (1 cup) sweetened condensed milk
100g (1/2 cup, firmly packed) brown sugar
16 white marshmallows
65g (3/4 cup) desiccated coconut
80g chocolate sprinkles

Method

Place the chocolate cake in the bowl of a food processor and process until fine crumbs form.

Combine the butter, condensed milk and brown sugar in a medium saucepan over medium heat. Cook, stirring, for 10 minutes or until the butter melts and the mixture thickens and comes away from the side of the pan. Remove from heat. Set aside for 30 minutes to cool slightly.

Add the cake crumbs to the butter mixture and stir until well combined. Use your hands to roll 1 tablespoonful of the cake-crumb mixture around each marshmallow to enclose and form a ball.

Combine the coconut and chocolate sprinkles on a large plate. Roll each chocolate ball in the coconut mixture to evenly coat. Place on a tray lined with non-stick baking paper. Cover loosely with plastic wrap and place in the fridge for 1 hour or until firm.

Notes

You can make these baubles up to 1 day ahead. Store in an airtight container in the fridge. For a more festive flavour, you can use coloured and flavoured marshmallows for this recipe.

Source
Good Taste - December 2004, Page 81
Recipe by Amanda Kelly & Sarah Hobbs

More recipes from the hummus blog: 

Butternut Snap Rudolph chocolate tartlets
Butternut snap chocolate tartlets
Berry and pistachio biscotti
Biscuit baubles
Angel-shaped shortbread cookies
Raspberry and Turkish delight semifreddo

Save and share Chocolate baubles recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Butternut Snap Rudolph chocolate tartlets recipe

Photo: Butternut Snap Rudolph chocolate tartlets recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try butternut Snap Rudolph chocolate tartlets Recipe. Enjoy the Middle Eastern Cuisine and learn how to make butternut Snap Rudolph chocolate tartlets.

Adults and kids alike will love these festive butternut snap Rudolph chocolate tarts.

Cooking Time 45 minutes
Makes 20

Ingredients

250g packet Arnott’s Butternut Snap Cookies
65g unsalted butter, chopped
1/3 cup cream
200g milk or dark chocolate, chopped
10 vanilla marshmallows, halved horizontally
2 tablespoons vanilla ready-made frosting
20 jaffas
20 mini vanilla marshmallows, halved crossways
Rich choc fudge writing icing
40 mini star pretzels

Method

Preheat oven to 180°C (160°C fan-forced). Place 1 biscuit over each hole of a 12-hole, 1 1/2 tablespoon-capacity round-based tartlet tin. Bake for 2-3 minutes or until soft. Remove from oven. Using a small ladle or a lime, carefully press softened biscuits into tin to mould into a cup shape. Allow to cool. Remove from tin and transfer to serving plate. Repeat with remaining biscuits.

Place butter, cream and chocolate in a saucepan over very low heat. Stir constantly for 7 minutes or until melted and smooth. Pour into a clean, dry bowl and refrigerate for 20 minutes or until cool but not set.

Fill biscuit cases with 1 heaped teaspoon of chocolate mixture. Place in refrigerator for 20-25 minutes, or until set.

Using the picture as a guide, gently press 1 marshmallow half, cut-side down into each tartlet. Attach 1 jaffa to each marshmallow with ready-made frosting to form a nose, then attach 2 mini marshmallow halves above nose, cut-side up, to form eyes. Use a drop of writing icing to form pupils. Cut pretzels in half to form antler shapes. Place 2 pretzel pieces above eyes. Press to secure. Serve.

Notes

Variation: After the chocolate tartlets have set, dust each with a little icing sugar mixture. Gently press 3 red mini M&Ms into tartlet to form berries. Gently press 1 spearmint leaf lolly into tartlet to form holly leaf. Serve.

Source
Super Food Ideas - December 2011
Recipe by Arnott's

More recipes from the hummus blog: 

Butternut snap chocolate tartlets
Berry and pistachio biscotti
Biscuit baubles
Angel-shaped shortbread cookies
Raspberry and Turkish delight semifreddo
Turkish delight cheesecakes with roasted rhubarb

Save and share butternut Snap Rudolph chocolate tartlets recipe 

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Butternut snap chocolate tartlets recipe

Photo: Butternut snap chocolate tartlets recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Butternut snap chocolate tartlets recipe. Enjoy the Middle Eastern Cuisine and learn how to make Butternut snap chocolate tartlets.

Simplify your Christmas cooking with Australia's favourite biscuits. Create a mouthwatering variety of sweet treats to impress your guests and save you time!

Make 20

Ingredients

1 x 250g packet Arnott’s Butternut Snap Cookie
1/3 cup of cream
200g milk or dark chocolate, chopped
65g unsalted butter, chopped

Method

Pre-heat oven to 180°C. Place 12 biscuits over each hole of a twelve hole, shallow patty cake pan. Bake for 2-3 minutes or until soft. Remove from oven then carefully press softened biscuits into pan to mould into a cup shape. Allow to cool. Remove from tin and transfer to serving plate. Repeat with remaining biscuits.

Place butter, cream and chocolate in a saucepan over very low heat. Stir constantly until melted and smooth – approximately 7 minutes. Pour into clean, dry bowl and refrigerate until cool but not set – approximately 20 minutes.

Fill biscuit cases with 1 heaped teaspoon of chocolate mixture then place in refrigerator for 20-25min or until set and ready to serve.

Notes

Use a lime to firmly press biscuits into pans. Decorate as desired.

Variations: Lemon and Lime: Spoon bought lemon curd into Butternut Snap Tartlet cases. Thinly slice 1 lime. Cut slices into quarters. Top each tartlet with a lime wedge, or top with lime or lemon zest.

Custard and Berry: Spoon bought thick custard into Butternut Snap Tartlet cases. Top each tartlet with sliced strawberries, raspberries and blueberries.

Choc and Orange: Stir grated orange rind though chocolate mixture for a tangy twist. Peanut Butter: Combine peanut butter with chocolate mixture. Stir well to combine. Spoon mixture into Butternut Snap Tartlet cases.

Source
Super Food Ideas - December 2010
Recipe by Arnott's
Add this recipe to:

More recipes from the hummus blog: 

Berry and pistachio biscotti
Biscuit baubles
Angel-shaped shortbread cookies
Raspberry and Turkish delight semifreddo
Turkish delight cheesecakes with roasted rhubarb
Chocolate coconut and turkish delight truffles 

Save and share Butternut snap chocolate tartlets recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Berry and pistachio biscotti recipe - How to make berry and pistachio biscotti

Photo: Berry and pistachio biscotti recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try berry and pistachio biscotti Recipe. Enjoy the Middle Eastern Cuisine and learn how to make berry and pistachio biscotti .

Relax with a nice cup of coffee and some traditional biscotti!

Makes 60 pieces

Ingredients

1 cup caster sugar
2 eggs
1 2/3 cups plain flour, sifted
1 teaspoon baking powder, sifted
1 cup pistachio kernels
1/2 cup dried berry mix, chopped (see tip)

Method

Preheat oven to 180°C/160°C fan-forced. Grease 2 baking trays. Line with baking paper.

Place sugar and eggs in a large bowl. Whisk to combine. Add flour, baking powder, pistachios and berry mixture. Stir to combine. Knead dough on a lightly floured surface until smooth. Divide dough in half. Shape each half into a 30cm log. Place on prepared trays. Flatten slightly.

Bake for 30 to 35 minutes or until golden brown. Cool on trays for 20 minutes. Reduce oven temperature to 140°C/120°C fan-forced. Using a serrated knife, slice logs diagonally into 5mm-thick slices, discarding ends.

Place slices, in a single layer, on 3 baking paper-lined baking trays. Bake for 20 minutes, turning over halfway or until dry and crisp. Stand for 5 minutes. Transfer to a wire rack to cool.

Notes

If dried berry mixture is unavailable, use 1/2 cup dried cranberries, dried blueberries or dried strawberries.

Source
Super Food Ideas - December 2008, Page 43
Recipe by Liz Macri

More recipes from the hummus blog: 

Biscuit baubles
Angel-shaped shortbread cookies
Raspberry and Turkish delight semifreddo
Turkish delight cheesecakes with roasted rhubarb
Chocolate coconut and turkish delight truffles

Save and share berry and pistachio biscotti recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Almond puffs recipe - How to make almond puffs

Photo: Almond puffs recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try almond puffs recipe. Enjoy the Middle Eastern Cuisine and learn how to make almond puffs.

Get the kids in the kitchen to help make these tasty almond biscuits.

Makes 24

Ingredients

140g blanched almonds, lightly toasted
115g soft unsalted butter
2 tbs caster sugar
1/2 tsp vanilla essence
140g (1 1/4 cups) plain flour
2 tbs icing sugar

Method

Preheat oven to 180°C. Line a baking tray with non-stick baking paper.

Place the almonds in a food processor and finely grind.

Beat the butter and sugar together in a bowl until pale and creamy. Add the ground almonds and vanilla essence and sift in the flour. Mix to form a smooth dough.

Use your hands to roll the dough into balls the size of a walnut. Transfer to the lined tray and bake in the oven for 35 minutes.

Remove from the oven and sift icing sugar evenly over the biscuits. Return to the oven for a further 2 minutes. Set aside on the tray to cool.

Source
delicious. - November 2001, Page 101
Recipe by Valli Little

More recipes from the hummus blog: 

Biscuit baubles
Angel-shaped shortbread cookies
Raspberry and Turkish delight semifreddo
Turkish delight cheesecakes with roasted rhubarb
Chocolate coconut and turkish delight truffles
Turkish delight and yoghurt bavarois with raspberry syrup

Save and share almond puffs recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Reb's hedgehog slice recipe

Photo: Reb's hedgehog slice recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Reb's hedgehog slice recipe. Enjoy the Middle Eastern Cuisine and learn how to make Reb's hedgehog slice.

Mouthwatering hedgehog slices that everyone will love - your challenge is not to devour them all at once!

Makes 35

Ingredients

250g packet Scotch Finger biscuits, roughly chopped
3 x 74g packets Turkish Delight chocolate bars, roughly chopped
85g packet pistachio nut kernels
2 x 200g blocks milk chocolate, chopped
180g block dark chocolate, chopped
1/3 cup golden syrup
250g butter, chopped

Method

Grease a 20cm x 30cm (base) lamington pan. Line base and sides with baking paper, allowing 3cm overhang on all sides.

Combine biscuits, Turkish Delight and pistachios in a large bowl. Place milk chocolate, dark chocolate, golden syrup and butter in a microwave-safe bowl. Microwave on medium (50%) for 2 to 3 minutes, stirring every 30 seconds with a metal spoon, or until smooth.

Stir chocolate mixture into biscuit mixture. Spoon into prepared pan, pressing down with the back of spoon to level. Cover. Refrigerate for 2 hours or until firm. Cut into squares. Serve.

Source
Super Food Ideas - March 2011, Page 57
Recipe by Kim Coverdale

More recipes from the hummus blog:

Caramelized roast chops and couscous with cashews
Roasted sweet potato and peppers with couscous
Moroccan spiced lamb and couscous
Moroccan meatballs with couscous
Marinated beef fillet rolled in fresh herbs
Barbecued salmon with lemon and herbs

Save and share Reb's hedgehog slice recipe 

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Biscuit baubles recipe

Photo: Biscuit baubles recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Biscuit baubles Recipe. Enjoy Christmas Desserts and learn how to make Biscuit baubles.

Recipe facts:
Takes: 1 hr to prepare and 15 mins to cook, 30 mins to cool
Serves: 25

Ingredients

1 lemon, zested and juiced
100g (3½oz) butter
100g caster sugar
175g (6oz) plain flour, plus extra for dusting
1 egg yolk
500g pack royal icing sugar
red food colouring
silver balls, to decorate

Preheat the oven to gas 4, 180°C, fan 160°C.

Put the lemon zest, butter, sugar and flour in a food processor and blend to fine crumbs. Add the egg yolk and 1 tbsp lemon juice and blend again for a few seconds. Gather into a ball and chill.

Lightly dust a work surface with flour and roll out the dough to the thickness of a £1 coin. Using a round cutter, cut out circles and place on an oiled baking tray. Bake for 10-12 minutes until just golden at the edges. Leave for 10 minutes before removing from the tray to cool.

Make up the royal icing as directed on the pack. Put half in a separate bowl and add a little more water to give a pouring consistency. Colour as desired and keep in airtight containers until needed.

Put the thicker icing in a piping bag with a small plain nozzle and pipe a border around each biscuit. Put the thinner icing in a piping bag and snip the end, then fill in the biscuit with the icing. Leave to set overnight then decorate with more icing and silver balls.


More recipes from the hummus blog: 

Angel-shaped shortbread cookies
Raspberry and Turkish delight semifreddo
Turkish delight cheesecakes with roasted rhubarb
Chocolate coconut and turkish delight truffles
Turkish delight and yoghurt bavarois with raspberry syrup
Turkish delight filo rolls

Save and share Biscuit baubles recipe 

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.