Astrid, Author at The Sweet Rebellion - Page 23 of 27
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Desserts, Ice Cream & Frozen Delights, Recipes / 10.03.2017

It's hard not to feel like a little kid when you have a mouth full off chocolate cookie and minty-green ice cream dripping down your fingers! These chocolate mint chip ice cream sandwiches are fabulous for entertaining as you can prepare the cookies and ice cream well in advance, and just assemble them when it's time to serve. Now of course you could fill your cookies with shop-bought vanilla ice cream - *boring*. I highly recommend you mix up some Mint Chocolate-Chip Ice Cream instead*. Your guests will be wowed by the interesting flavour and the minty colour is right on trend too! There...

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Desserts, Ice Cream & Frozen Delights, Recipes / 03.03.2017

Creamy, cool and just a little bit chocolatey. This mint chocolate-chip ice cream succeeds at being both refreshing and indulgent at once. The ultimate treat on a hot summer's day! It's perfect just as it is, scooped into a cone, or served with a rich chocolate sauce for an extra chocolate hit. The key to the perfect mint ice-cream is subtlety. This refers to both the flavour and the colour. You need only a drop or two of colouring to achieve a beautiful, mild mint-green hue. And go easy on the peppermint flavour too. Heavy-handedness will result in a mouth-numbing and bitter taste. An ice-cream...

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Biscuits & Cookies, Recipes / 01.03.2017

What do you get when you cross a gooey chocolate brownie with a crunchy chocolate cookie? A Brookie of course! Although either a brownie or a chocolate cookie are perfectly delicious on their own, you don't need to choose between them anymore. Brookies give you the best of both! A crispy cookie outside with a chewy fudgy middle - sure to satisfy even the strongest of chocolate cravings. The Brookies may seem way too soft when you take them out the oven, but fear not! They will crisp up just enough after cooling. I find these Brookies the perfect texture for...

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Recipes, Sweets & Treats / 24.02.2017

It may surprise you just how easy it is to make your own Real Fruit Jelly Sweets. Just pick your favourite juice, add gelatine and a little honey and lemon juice, and you are A for away. As an added bonus, you can control the sweetness - the amount of honey/sugar you add depends on how sweet you like it and also how sweet the juice is. You may even choose to leave it out altogether. Don't skip the lemon juice though - the gelatine tends to dull the fruity flavour a little and the lemon juice gives it the boost...

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Edible Gifts, Recipes, Sweets & Treats / 13.02.2017

Sometimes I'm in the mood to make something both cute and delicious, but I don't have a whole day on my hands to make cake pops. With these sweet little truffles, you can achieve that cute factor in a fraction of the time and with only 3 ingredients. All the fruity, biscuity flavour of a strawberry cheesecake is concentrated into one yummy bite-size truffle, then coated in creamy white chocolate. These Strawberry Cheesecake Truffles are delicious served with coffee or as an after-dinner treat. Or if you're feeling generous, package them up in a pretty box and give them as gift. Ingredients: 1 x...

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Cakes & Cupcakes, Recipes / 07.02.2017

It was my Mom's birthday last week, so I gave her the choice of what cake she'd like for the occasion. She requested a Carrot Cake, which I was pleased about as it tied in beautifully with International Carrot Cake day on 3 February! This cake has a delicious melt-in-the-mouth texture and is just spicy enough to enhance the sweet carroty goodness. I used “mixed spice” which is a blend of sweet spices available in South Africa (although originally from Britain where it is also known as pudding spice). The flavour of mixed spice is similar to "pumpkin pie spice" - use this...

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Breakfast & Brunch, Ice Cream & Frozen Delights, Recipes / 03.02.2017

These pretty Breakfast Lollies are as pure and innocent as they look. Made with only yoghurt, fruit, honey and granola, these make for a refreshingly guilt-free treat. We recently had some friends over for brunch. I wanted to make something fun for their little girls to eat. Fun, but still healthy. Needless to say the kids loved them, and were surprised that they were allowed a second helping. No need to save them all for the kids though - they are also a handy on-the-go breakfast on a warm weekday, or a light dessert. Ingredients: (Makes 8 x 80ml lollies) 450ml double cream yoghurt 20ml honey 20ml milk 5ml vanilla extract About 250ml...

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Biscuits & Cookies, Edible Gifts, Recipes / 22.12.2016

Snow may be reminiscent of a European Christmas, but even in the 30°C South African summer heat I couldn't resist making these Snowy Gingerbread Trees. They just look so Christmassy! With just a little extra effort, you can turn your Gingerbread Biscuits into stunning edible gifts or a beautiful centrepiece for your Christmas table. Not only do they look absolutely magical, but they taste simply divine too. This is a great recipe to get the kids involved in - they just love building the trees! To make your snowy gingerbread trees, just follow the recipe for Gingerbread Biscuits, and cut the dough into various...

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Biscuits & Cookies, Recipes / 22.12.2016

When I was growing up, it was always a tradition in my house to bake cookies in the weeks leading up to Christmas. My mom isn't much of a baker but my sister and I would spend many hours making dough and then cutting out and decorating cookies. Usually we would make plain old sugar cookies and decorate them with green, red and white icing. It was only in my twenties that I discovered this absolutely delicious Gingerbread Biscuit recipe, and it has been the preferred Christmas cookie ever since! There is just something so Christmassy about the aroma of cinnamon and ginger in the...

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Edible Gifts, Recipes, Sweets & Treats / 11.12.2016

If you are on the hunt for a quick and delicious home-made gift, look no further. This white chocolate bark is so easy to make, and the bright colours just scream "festive", making it perfect for this time of year. In order to get beautifully glossy chocolate that will break with a sharp snap, you need to temper it. But don't let that word scare you! It's easy to do. The reason we temper chocolate is to encourage the cocoa butter in the chocolate to harden into a specific crystalline pattern, which maintains the gloss and texture for a long time. When chocolate is melted and...

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