The Super Mom » dessert

Chocolate Coconut Macaroons

Karlynn Johnston — Tue, 15 Jun 2010 11:00:12 +0000

Nut free and sure to impress kids and adults alike, these are the perfect summer treat for playdates or dinners alike.

Easy to make and covered in chocolate, what else could one ask for?

The recipe for these amazing macaroons can be found at The Kitchen Magpie.

Simple Dessert: Carrot Cake

Karlynn Johnston — Thu, 10 Jun 2010 10:41:39 +0000

Who doesn’t love an amazing carrot cake? This recipe has everything in it but the kitchen sink, pineapple, raisins, carrots and nuts. So if you like your carrot cake plain, this is NOT the recipe for you!

However, if a chunky, spicy carrot cake is the one for you, try the recipe at The Kitchen Magpie.

It also comes with a Cream Cheese Buttercream Icing recipe that is good enough to eat alone!

Peppermint caramel dessert

Thu, 28 Jan 2010 14:38:48 +0000

This is a sinfully rich dessert that is always a hit. Made popular by St Elmo’s pizza restaurant chain in South Africa, it is sweetly simple and easy to make.

You’ll need a can of caramel for it – if you can’t find tinned caramel, make your own by submerging a can of condensed milk in a pan of water and boiling for a couple of hours. Keep an eye on it and top up with boiling water as needed. Please wait for the caramel to cool before opening! I usually boil 2 or 3 cans at the same time and stash them in my pantry for use when needed. Because sometimes you just need caramel!

Okay, you’ll need the following:

1 can caramel
half a pint of whipping cream
mint chocolate – a slab or two, up to you (traditionally this is made with Peppermint Crisp but I can’t get it here so I use Peppermint Aero)
Plain vanilla cookies (traditionally this is made with Tennis Biscuits but I can’t get them here so I use malted milks -I’ve also used shortbread)

First, whip your cream. Whenever I make whipped cream I always add a little castor sugar and vanilla essence (this makes it Chantilly cream).

Next, whip your caramel so it’s smooth and soft.

Then finely chop up your mint chocolate.

Crush the cookies.

You’re ready to begin! Take a glass bowl, tumbler or wineglass. Put a couple of tablespoons of crushed cookies in the bottom.

Then add a couple of tablespoons of the whipped caramel, and smooth it to the edges to create an even layer.

Sprinkle some of the mint chocolate over. Add a couple of tablespoons of whipped cream.

Now reserve about 8 tablespoons of the whipped cream unless you have squirty cream available, in which case you can use that later. Also reserve a few teaspoons of the chocolate.

Whip the remaining cream, caramel and chocolate together and pour into the glasses. Top with the reserved whipped cream (or squirty cream) and sprinkle the reserved chocolate over the top.

Voila, a pretty dessert! Refrigerate until ready to serve. Serves 4-6, depending on how big your wine glasses are.

Alternatively, if you’d like to make this dessert for a potluck or something, simply pour all of the crushed cookies into a glass dish, whip all of the cream, caramel and chocolate together and pour that over the cookies. Refrigerate.

This post was submitted by JenM.

Sinfully Good Homemade Mousse…For When You Need It Most.

Karlynn Johnston — Fri, 15 May 2009 09:09:32 +0000

This is an incredibly fantastic, rich and easy recipe for scrumptious chocolate mousse. I like to justify it by thinking of all that protein that I am getting out of it with 4 eggs. Er, not that I eat it all, I DO share! But just think, if you split it into 4 servings, you are having an egg! I think you could almost eat this for breakfast really, with that egg per serving and the coffee granules and all.

Chocolate Mousse

1 cup SemiSweet Chocolate Chips
1/4 cup Water
1/2 tsp Crushed Instant Coffee Granules

4 Egg Yolks
4 Egg Whites
1/4 cup Granulated Sugar

Melt chocolate chips and water over hot(not boiling) water.Stir in coffee.
Beat egg yolks until light colored. Add to chocolate mixture, beating to ensure there are no lumps. Remove from heat and cool.

Beat egg whites until stiff,then add sugar, beating until stiff again.Fold into chocolate mixture, then chill in sherbets or fruit nappies. Chill Several hours. Serve with whipped cream garnished with grated chocolate.