Kahlua and coffee milkshakes

These are a special treat and can be served as a dessert or as a specialty drink. They have the wow factor and look super decadent. Prepare the chilled espresso the evening before the party.

For each guest you will need 4x 500ml Jars

100 grams dark chocolate (optional)

ice (enough to fill 4 jars)

2-3 scoops per jar of vanilla ice cream 
1x shot of Kahlua Liqueur per jar

1x chilled shot of espresso coffee per jar

milk (enough to fill 4 jars)

4x straws

Melt the chocolate in the microwave on high at 30-second intervals until the chocolate has melted. Drizzle the melted chocolate around the inside of the jar.

Add ice to the jar and then 2–3 scoops of ice cream. Pour over the Kahlua and the chilled espresso and top up with milk. Add a straw and serve. Gorgeous!

Raspberry and coconut scrolls

These are superb for morning or afternoon tea! They are a quick recipe to make without all the fuss.

Invite a friend over or share with a group of friends. What a great way to show the love of God and the wonderment that is hospitality than to share these delicious scrolls over some intimate and personal conversation.

Makes approximately 9 scrolls

2 1/4 cups flour

3 teaspoons baking powder

2 tablespoons caster sugar

1/4 cup desiccated coconut

300ml cream

extra coconut for dusting

Filling

200 grams frozen raspberries

2 tablespoons caster sugar

Icing

3/4 cup icing sugar

1–2 tablespoons boiling water

1/2 drop pink food colouring

Preheat the oven to 180°C fan bake. Grease and line a 22 x 22cm square cake tin.

Sift flour and baking powder into a large bowl. Add sugar and coconut.

Then add cream and use a palette knife to cut through the mixture creating a soft dough.

Turn onto a floured surface and knead slightly. Roll out to a rectangle 30 x 20 cm and about 0.5–1cm thick.

In another bowl, add raspberries and caster sugar and crush gently. Spoon the raspberry mixture over the dough and gently roll up.

Cut to your desired thickness, making sure the cut side is facing up in your baking tin.

Bake for 30 minutes. Leave to cool for 10 minutes.

To make the icing, sift icing sugar into a bowl and add boiling water and food colouring. Mix to form a smooth velvety consistency.

Drizzle icing over the scrolls and sprinkle with a handful of coconut.

Strawberry Milkshake Cheesecake

Crust

2 cups Oreo crumbs (2x 205.5grams packets)

110 grams butter, melted

Cheesecake

3x 250gram cream cheese, room temperature

1/2-cup sugar

1-teaspoon vanilla

1/2 cup + 2 heaped tablespoons strawberry Nesquik powder mix

1 tablespoon of milk

250mls cream

Instructions

Grease and line the bottom of a 9-inch spring form tin with baking paper. 

Process the Oreos (without the cream center) in a food processor until it resembles fine breadcrumbs.

Combine Oreo crumbs, melted butter and press into the spring form tin. Put it into the refrigerator to chill.

In a mixer beat the cream until soft peaks form and then set aside.

In another bowl beat cream cheese, sugar, vanilla, strawberry Nesquik mix and milk together for approximately 10 minutes until smooth and creamy. Then gently fold in the whipped cream and pour into prepared chilled crust. Use a palette knife to smooth over the top making it even. Refrigerate for at least 4 hours, overnight is preferable. Once the cheesecake is chilled, remove from the spring form tin and serve.

Adapted from: www.lifeloveandsugar.com

Fun Colourful Cupcakes

These are a delicious Cupcakes with multi-coloured sprinkles througout the mixture and sprikled over the top. Perfect for a kids party!
You can also make this mixture into a cake, (7inch approx).

So firstly let me tell you how to make the Cake Flour.
Ok, firstly measure out the amount of flour in the recipe you are using.
Then for every cup you use, take out 2 tablespoons of the flour and replace it with Cornflour. Its as easy as that!!

Ingredients
1 cup milk (whole milk)
6 egg whites
1 tablespoon vanilla extract
1/2 teaspoon almond extract
2 3/4 cups cake flour (see above on how to make that) sifted
1 1/2 cups sugar
1 tablespoon + 1 teaspoon baking powder
3/4 teaspoon salt
160 grams unsalted butter
1/2 cup multi-coloured sprinkles (also hundreds and thousands are suitable)

Preheat oven to 150° Fan Bake. (See "The Oven" tab on my blog before starting your oven).
Line cupcake pans with cupcake papers.
In a bowl, add only 1/4 cup of the milk. egg whites, vanilla and almond extracts. Whisk to blend and set aside.
In your electric mixer add the dry ingredients, cake flour, sugar, baking powder and salt.
Then add the butter and mix until it resembles wet sand about 30 seconds.
Mix in the remaining milk, and increase speed to get it all mixed together.
With the beater on low speed add the egg white mixture in 3 additions until fully incorporated.
Then stir in your multi-coloured sprinkles or hundreds and thousands.
Then fill your cupcake papers with the mixture. Use a 1/4 cup to measure the mixture into the papers or until papers are only 3/4 full.
Bake for 18-20 minutes or until your baking skewer comes out clean, thats when your cupcakes are cooked. Transfer them onto a wire rack immediately to cool.

The Buttercream Frosting

215g butter
950g icing sugar
2 tablespoons boiling water
1/2 cup cream
2 teaspoons vanilla extract

Cream butter for about 2-3 minutes until light and fluffy. Add 1/2 the icing sugar and the boiling water and mix until creamy. Add the remainder of the icing sugar, cream and vanilla extract and beat until creamy. You made need a little more icing sugar or cream, will depend on the consistency you are after.

Lemon n Passionfruit Meringue Cupcakes

I'm so sorry the photos aren't better, however these are wonderfully light and fluffy to eat! I made the Cupcakes and the Frosting, but cheated when it came to the Lemon n Passionfruit filling (I bought the filling at New World and the brand was "Barkers"), however I'm sure you could easily make your own....hehe.
So here's the delicious Cupcake recipe!

Ingredients:
Makes approximately 30
31/2 cups flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
240g unsalted butter
2 cups caster sugar
3 eggs
2 tablespoons grated lemon zest
1 teaspoon vanilla extract
250g sour cream

Preheat your oven to 150° fan bake. (See "The Oven" tab on my blog before starting your oven).
Sift flour, baking soda, baking powder, and salt into a bowl and set aside.
In a mixing bowl beat up the butter until light and fluffy this takes about 2-3 minutes, then slowly add the sugar and beat until fluffy. Add your eggs one at a time making sure you scrap down the bowl after each egg.
Mix in your vanilla extract and zest.
Finally add 1/3 of your dry ingredients alternately with the sour cream. Repeat this process and make sure you start and finish with the dry ingredients.

Use a 1/4 cup to fill your cupcake papers and bake for about 20 minutes.

Insert a baking skewer into your cupcakes and when it comes out clean thats when your cupcakes are cooked. Transfer them onto a wire rack immediately to cool.

Once cooled you can fill them with the Barkers Lemon n Passionfruit filling and then frost with the below Meringue.

Meringue ingredients:
5 egg whites
1 cup caster sugar

Fill a saucepan with water and bring to the boil.
In your mixing bowl hand whisk the egg whites and the sugar until just combined.
Then pop the egg mixture over the boiling water and hand whisk for about 4 minutes (note: this is very hard and sore on your wrist, but hang in there). Your egg whites will become frothy and the sugar should be completely dissolved.
Then take your bowl and attach it to the mixer and whisk the egg whites until thick and glossy (this can take up to 8-10 minutes). Once the mixture is completely cooled you can then frost the cupcakes. I used a Wilton tip 1M, and a mini heat torch to slightly burn the Meringue......yummy!!!!