Recipes Archives - Page 8 of 16 - The Sweet Rebellion
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Desserts, Recipes / 29.12.2017

If you're looking for a light and refreshing summer dessert, this Sparkling Berry Jelly is just for you! It combines sweet, fresh berries with fruit juice and sparkling wine. The fizzy bubbles actually set in the gelatine and dissolve on your tongue when you take a bite! I think this jelly would be a perfect New Years Eve dessert. Anything made with champers is automatically classified as "festive' in my book! Despite it's impressive appearance, it is an incredibly easy recipe to make. Plus it can be made days in advance and feeds a crowd. Other fruit and juice flavours work really well...

Desserts, Recipes / 22.12.2017

There appears to have been somewhat of a "trifle revival" taking place this year. Magazines, foodie programs and instagram all seem to be flooded with images of this retro dessert. As I always say, there is a reason classic dishes such as trifle have stood the test of time! The combination of cake, jelly, fruit, custard and cream is a definite winner. Let's be honest though, when serving it up it can look a little...

Biscuits & Cookies, Recipes / 20.12.2017

'Tis the season to be jolly, so brighten up your tree with some pretty Stained Glass Cookies! These are simply delicious buttery biscuits with a crisp candy centre. Beautifully eye-catching and tasty too. It is quite amazing to see how the crushed sweets melt into a beautifully clear "window" inside the cookie. The cut out shape can be anything you choose - these are certainly not reserved for Christmas time only! I found adorable mini gingerbread men, snowmen, angels and snowflake cutters at various baking stores. Hearts and stars work well too! Ingredients: 250g butter, softened 125g castor sugar 5ml vanilla extract 1 egg yolk pinch of...

Desserts, Recipes / 15.12.2017

Perhaps I am in the minority here, but I am not keen on traditional Christmas Pudding. It can be quite heavy and rich, and in our hot climate there are so many other delightful options to end your Christmas meal. Having said that, the look of a Christmas pudding is instantly recognisable. So why not borrow that familiar, festive look but make a much more (in my humble opinion) delicious dessert! I was inspired by a Sainsbury's recipe to make this Chocolate Profiterole Christmas Pudding stack. The crisp chocolate pastry provides the perfect shell to encase a vanilla diplomat cream. A decadent drizzle of white chocolate...

Desserts, Edible Gifts, Recipes / 06.12.2017

It seems that Salted Caramel is one trend that is going nowhere! I'm quite pleased about that. It has so many delightful uses. Pour it over ice-cream, apple crumble, or pancakes. Use it to fill donuts, eclairs or sandwich your cookies or cakes together. As you can see, it is simply essential to have a go-to Salted Caramel sauce recipe. You may be surprised by how easy the recipe actually is. A sugar thermometer is not essential, but patience definitely is! Once your syrup is boiling it takes a good 15 minutes to turn a nice amber colour, and in this...

Biscuits & Cookies, Recipes / 01.12.2017

You may turn your nose up at this recipe, thinking that lavender is for your granny's pot-pourri. It is true that one must be particularly careful when baking with strong floral flavours like lavender, rose or elderflower. The last thing you want is your dessert to taste like perfume! But if you get the quantity just right, a subtle floral note in a sweet treat can be a delicious thing. Like in this Honey and  Lavender Shortbread. Honey and Lavender work beautifully together and elevate the flavour of a rather plain shortbread to something special. This shortbread is a subtly sweet,...

Biscuits & Cookies, Recipes / 29.11.2017

If you don't like Nutella, I'm not sure we can be friends. There, I said it. That is how strongly I feel about the heavenly goo. You may think that anything made with Nutella is sure to be a winner. Well, kind of. It is true that the sweet, chocolatey spread can disguise a multitide of sins. However, the recipe still needs to work. That's why I was skeptical when I found a 3-ingredient Nutella cookie recipe on Blue Door Bakery- it just seemed to easy!  I can assure you though, it really works perfectly. I had to add my own...

Desserts, Recipes, Tarts & Pastries / 24.11.2017

Around the time of my birthday, apricots start making an appearance on the shelves. This causes much excitement in my life. Apricot season in South Africa is very short - only about 4 weeks. In these 4 weeks you will find me making apricot jam, crumbles, tarts, pastries and even occasionally just eating one as is! They add such a juicy, tart flavour and bright colour to desserts. Especially this Apricot, Almond and White Chocolate Tart. This tart is quite similar to my Plum and Almond Tart but I added in some chopped white chocolate. The creamy sweetness from the chocolate...

Cakes & Cupcakes, Recipes / 21.11.2017

When I see a cupcake this cute, I actually don't really care how it tastes. I simply have to make it! I got the inspiration to make these honey cupcakes with cream cheese icing after seeing a similar idea online. As a marvellous stroke of luck I had a beautiful, big jar of eucalyptus honey just waiting to be used in a recipe. Luckily these pretty cupcakes taste as amazing as they look. The honey used in the sponge adds not only flavour, but a soft and moist texture too. A generous beehive swirl of creamy icing sweetens the cupcake perfectly....

Edible Gifts, Recipes, Sweets & Treats / 18.11.2017

If you told me to make a dessert with coconut biscuits, caramel and peppermint chocolate I would say that is way too many flavours in one dish! Yet Peppermint Crisp Tart is one of the most well-loved desserts in South Africa, proving that the flavours work together fabulously. These Caramel Peppermint Crisp truffles combine all the delicious flavours of the famous dessert into little bite-sized balls of joy. If you can bear to give them away, these would make a fabulous gift for that friend of yours. You know, the one who LOVES Peppermint Crisp Tart - we all know at least...