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Drinks and Desserts :)

Drinks and Desserts :)

Saturday, October 16, 2010

Choclate Berry tarts! ajea .mm :)


You will need four 10cm (3cm deep) tart pans with removeable bases for this recipe.

Ingredients (serves 4)

    Chocolate berry tarts
  • 2 cups plain flour
  • 180g unsalted butter, chilled
  • 1/4 cup sifted icing sugar
  • 1 tbs good-quality cocoa powder
  • 1 egg yolk
  • 50g white chocolate, melted
  • 1/2 vanilla bean, split
  • 250g mascarpone
  • 100ml thick cream
  • 300g mixed berries
  • 2tbs rosepetal jam or redcurrant jelly, melted
  • Good-quality chocolate sauce, to serve (optional)
  1. Lightly grease the tart pans.
  2. Place the flour, butter, sugar and cocoa in a food processor with 1/4 teaspoon salt. Process until the mixture resembles fine breadcrumbs. Add egg yolk and 1 tablespoon of chilled water and process until mixture forms a smooth ball. Wrap in plastic wrap and refrigerate for half an hour. Roll out pastry on a lightly floured surface and use to line tart pans. Refrigerate for 15 minutes.
  3. Preheat the oven to 190°C.
  4. Line tarts with non-stick baking paper and fill with rice or pastry weights. Bake in oven for 15 minutes. Remove paper and weights and return to oven for 5 minutes until dry and crisp.
  5. Place chocolate in a bowl over a pan of simmering water and melt without stirring. Remove from heat and scrape in the vanilla bean seeds (do not stir). Set aside to cool slightly.
  6. Whisk mascarpone and cream until thick. Add chocolate and stir to combine. Fill tarts with chocolate cream, pile berries on top and brush with jam. Drizzle with chocolate sauce, if desired.  

Monday, February 15, 2010

Chocolate Covered Strawberries


  • 16 ounces milk chocolate chips
  • 2 tablespoons shortening
  • 1 pound fresh strawberries with leaves


  1. Insert toothpicks into the tops of the strawberries.
  2. In a double boiler, melt the chocolate and shortening, stirring occasionally until smooth. Holding them by the toothpicks, dip the strawberries into the chocolate mixture.
  3. Turn the strawberries upside down and insert the toothpick into styrofoam for the chocolate to cool.

    By: Kitten
    "This is the simplest version of chocolate covered strawberries I know. Paraffin was originally used instead of shortening. Turn the strawberries upside down and insert by the toothpicks into a piece of styrofoam for easy cooling, or simply place them on a sheet of wax paper. White chocolate may be drizzled over the milk chocolate for a fancier look. They are perfect for weddings when decorated with frosting bow ties, bells, butterflies, roses, etc."

Wednesday, January 13, 2010

Creamy Fruit Salad


  • 2 (8 ounce) packages cream cheese, softened
  • 1/2 (14 ounce) can sweetened condensed milk
  • 2 (15.25 ounce) cans fruit cocktail
  • 3 tablespoons maraschino cherries, halved
  • 1 banana, sliced (optional)


  1. Combine the cream cheese and condensed milk; blend until smooth.
  2. Drain the juice from 1 can of the fruit cocktail and add to cream cheese mixture. Add the other can with all its juice and any other fruit at this time. Mix with a large spoon.
  3. Add extra condensed milk to sweeten if desired. Cover with saran wrap and chill. Mix well and serve cold.

Sunday, January 10, 2010


  • 1 cup shortening
  • 2 cups white sugar
  • 4 eggs
  • 2 teaspoons vanilla extract
  • 6 cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 2 teaspoons cream of tartar
  • 2 cups milk
  • 2 cups semisweet chocolate chips


  1. Preheat oven to 350 degrees F (175 degrees C)
  2. Blend the shortening, sugar, eggs and vanilla until light and fluffy. Combine the flour, baking powder, baking soda, and cream of tartar. Add the flour mixture alternately with the milk to the shortening mixture. Fold in the chocolate chips. Drop by teaspoonfuls onto lightly greased cookie sheets.
  3. Bake at 350 degrees F (175 degrees C) for 10 minutes or until barely light brown at the edges.


Saturday, January 2, 2010

Lemon Drop


  • 4 fluid ounces fresh lemon juice
  • 2 fluid ounces vodka
  • 1 teaspoon white sugar
  • crushed ice
  • 1 lemon, sliced
  • 4 sprigs fresh mint


  1. In a mixing glass, combine lemon juice, vodka and sugar. Stir until dissolved, then pour into glasses filled with ice. Garnish with a lemon slice and sprig of mint.

    HAVE A NICE 2010 YEAR ! :)

Thursday, December 31, 2009


  • 1 recipe pastry for a 9 inch double crust pie
  • 2 cups water
  • 1 1/2 cups white sugar
  • 1 1/2 teaspoons cream of tartar
  • 25 buttery round crackers
  • 1/2 teaspoon ground cinnamon
  • 2 tablespoons butter


  1. Preheat oven to 450 degrees F (225 degrees C).
  2. Roll out pastry and set aside. Bring water to a boil in a large saucepan.
  3. In a small bowl mix together sugar and cream of tartar. Add mixture to boiling water. Stir, then add crackers, one at a time. Boil for 3 minutes, but do not stir.
  4. Pour cracker mixture into pastry-lined pie pan. Sprinkle crackers with cinnamon and dot with butter or margarine. Cover with top pastry. Seal edges and cut steam vents in top.
  5. Bake in preheated oven for 30 minutes, until crust is golden brown. May need to cover top pastry partway through baking to prevent overbrowning.

Tuesday, December 29, 2009

Fluffy Hot Chocolate


  • 8 teaspoons sugar
  • 4 teaspoons baking cocoa
  • 4 cups milk
  • 1 1/2 cups miniature marshmallows
  • 1 teaspoon vanilla extract


  1. In a saucepan, combine the first four ingredients. Cook and stir over medium heat until the marshmallows are melted, about 8 minutes. Remove from the heat; stir in vanilla. Ladle into mugs.