Tag Archive | koeke

Coconut cookie nests filled with Nutella and Easter egg candies.


 

Coconut Macaroon Nutella Nests

Coconut Macaroon Nutella Nests

(Two peas and their pod)

These cookies are perfect for Spring and Easter. Ingredients: 2/3 cup sweetened condensed milk 1 large egg white 1 1/2 teaspoons vanilla 1/8 teaspoon salt 3 1/2 cups sweetened coconut 1 cup Nutella M&M Speck-tacular Eggs (or other Easter candy) Directions: 1. Preheat the oven to180°C . Line a large baking sheet with parchment paper or a Silpat mat. 2. In a large bowl, stir together the sweetened condensed milk, egg white, vanilla extract, and salt. Stir until combined. Add in the coconut and mix well. 3. With a spoon, scoop up about 2 Tablespoons of the dough and place the dough onto the prepared baking sheet. Form the cookies into the shape of a bird nest. Press down the center with your thumb. 4. Bake cookies for 17 to 20 minutes, or until slightly golden brown. Remove from the oven and press your thumb down in the center of the nests again. Cool the cookies on the baking sheets for about 5 minutes or until they are firm and set. Remove with a spatula onto a cooling rack. Cool completely. 5. Place about a tablespoon of Nutella in the center of each nest. Place 3 egg candies in the center of the nest. Finish decorating the nests and serve. Note-you can make these 2-3 days in advance. Store in an air tight container on the counter.

Chocolate Bird nest on spoon for Easther


Chocolate Bird nest on spoon for Easther

Chocolate Bird nest on spoon for Easther

(cook food for kids)

Chocolate Bird nest on spoon for Easther 2

What you need: 1/3 Cup Chocolate chips, mini chocolate eggs, chocolate sprinkles and 8-10 plastic spoons

Chocolate Bird nest on spoon for Easther 3

Microwave chocolate chips at half power (50-60%) for 45 seconds and stir

Chocolate Bird nest on spoon for Easther 4

Microwave at half power (50-60%) for another 45 seconds and stir until smooth

Chocolate Bird nest on spoon for Easther 5

Dip the spoon in chocolate

Chocolate Bird nest on spoon for Easther 6

Remove extra chocolate from spoon.  Make sure there is only a thin layer of chocolate on the spoon.

Chocolate Bird nest on spoon for Easther 7

Place mini chocolate eggs on the spoon

Chocolate Bird nest on spoon for Easther 8

Sprinkle chocolate sprinkles

Chocolate Bird nest on spoon for Easther 9

Remove sprinkles that stick on top of eggs.  Let it set real well before serving

 

Mikrogolf sjokoladekoek


Mikrogolf sjokoladekoek

Mikrogolf sjokoladekoek

Sjokolade Ringkoek(Mikrogolf)

Rencia Odendaal Pretorius (Mamma)

Meng saam:

1 en half kop warm water

4 eetl kakao

1 en half tl vanilje

 

Meng saam:

1 en half kop strooisuiker

1/3 tl sout

6 teel bakpoeier

1 en half kop meel

Klits saam:

3 groot eiers

1/3 kop olie

Voeg kakao mengsel by eiermengsel.

Voeg droe bestandele by en meng goed.

Gooi in ringvorm

Mikrogolf vir 1 min op medium (of 2 min op 60%)

Mikrogolf dan 7 min op hoog (of 8 min op 100%)

Gooi dadelik uit en laat afkoel.

Versier na smaak.

Versier met  karamelkondensmelk en  klapper, of gesmelte dairymilk neute sjokolade.

Red Velvet swiss roll


Red velvet swiss roll

Red velvet swiss roll

Ingredients:

4 eggs

180ml castor sugar

30ml oil

30ml sour cream

5ml vinegar

5ml vanilla essence

30ml red food colouring

180ml flour

60ml cocoa powder

5ml baking powder

2ml salt

Icing: 250g thick cream cheese

160g butter

4x250ml sifted icing sugar

5ml vanilla extract

 

Method:

Beat the eggs well with an electric beater using the whisk attachment.
Add the sugar and beat well.
Beat in the oil, sour cream, vinegar, vanilla and food colouring.
Sift over the flour, cocoa, baking powder and salt and fold through until well combined.
Pour the mixture into a greased and lined 25x34cm Swiss roll pan.
Bake at 180°C for 12-15 minutes or until the top of the cake springs back when you touch it.

Remove from oven and turn the Swiss roll on to a sheet of non-stick baking paper that has been sprinkled with castor sugar.
Peel away the paper lining, trim the edges and roll up with the paper. Cool
completely.
Unroll and fill with icing, roll up and spread the outside with more icing.
Decorate with coloured sugar if desired.

ICING:
Cream the butter and cream cheese until well combined.
Add the icing sugar and vanilla and mix to form a firm icing.