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Cupcakes and Desserts, Oh, My!
By Chris Cooker
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About this ebook
*** Special Discount - Buy 1, Get 2 ***
Do you love preparing variety of desserts for your kids?
Of course, you can go out and buy some stuff, but what if you can make delicious and more nourishing desserts at home? This would be truly a treat. Kids love desserts, especially if you add that special ingredient of "love" while doing it. That's why you need to get your hands on this dessert bundle right now!
Well, there are other books for desserts out there, but if you are looking for something new, fresh and exciting, this bundle is for you! It has variety of recipes you have never tasted in your life. There are no recipes like this anywhere. They are made based on my personal preferences and experiments.
Grab your copy now!
Author
Chris Cooker
I am passionate about cooking virtually everything. Feel free to download free sample of my books. if you love them, let me know :-) so that I can create more!
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Book preview
Cupcakes and Desserts, Oh, My! - Chris Cooker
Introduction
This recipe has been changed to suit according to our taste. The Pudding has three layers and it has been named Triola (Triplets in French) Fiesta.
Ingredients for 8 servings
1 Tin Condensed Milk
200 g Cake Crumbs
100 g Butter Melted
100 g pack of Strawberry Jelly Crystals
1 Tablespoon of Gelatin
2 Tablespoon of Lime or Lemon Juice
Strawberries and Caramelized Nuts to decorate
Utensils
One Pyrex dish for the dessert
A small pan to melt the butter and mix the cake crumbs
A glass to dissolve the gelatin
Method
Place the butter in a small pan and keep it on fire. When melted mix the cake crumbs broken into little pieces and press the mixture into the base of a mould. Freeze until it is set (About 30 minutes).
For the second layer, dissolve the gelatin in a little hot water. Mix the condensed milk and lime flavor into the gelatin and pour over the first layer and place in the fridge.
Take the Strawberry Jelly crystals and mix with hot water to dissolve. Once the second layer is set, pour the red jelly mixture on top and once again refrigerate to set.
Decorate with Strawberries and chopped nuts as desired.
COFFEE MATE
Introduction – Originally, it’s something similar to Coffee Velvet, but changed according to my preference. I hope you’ll like it.
Ingredients for 10 servings
1 ½ Tablespoons of Coffee
1 Cup Boiling Water
1 Cup Condensed Milk
1 Cup Brown Sugar
2 Eggs separated
1 Oz Gelatin
1 Teaspoon Vanilla
A little Cocoa powder
A little whipped cream or stiffly beaten egg white
Utensils
Two bowls for the mixture and eggs
Hand mixer to whisk the eggs
Glass to dissolve the gelatin
Pan to keep on the fire
Pyrex Dish for the dessert
Method
Mix the Coffee in Boiling Water and make 1 Cup of Strong Black Coffee. Separate the two Eggs. Beat the two egg yolks and sugar and when beaten, pour the hot Coffee over the egg mixture, stirring continuously. Dissolve the Gelatin in a little hot water and add to the mixture. Pour the mixture into a Pan and keep on fire and reduce to a low flame, until it thickens. Set this aside to cool and add the vanilla.
Beat the Egg whites until stiff and add the whites to the mixture. Thereafter, add the condensed milk. Pour the mixture into a mould and refrigerate until set.
Decorate the surface with whipped cream and dust with a little cocoa powder.
GOLDEN SAGO MESS
Ingredients for
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