Tag Archives: Homemade

Cheese Superball

Posted on by

Makes 1 large cheese ball

Ingredients

  • 600g cream cheese, room temperature
  • 1 cup shredded mozzarella cheese blend
  • 1 cup shredded sharp cheddar
  • 1 cup finely grated parmesan
  • 1 cup cooked bacon bits
  • 1 Tablespoon dried parsley
  • 1 teaspoon red pepper flakes
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 Tablespoon hot sauce
  • 1 teaspoon Worcestershire sauce
  • Kosher salt, to taste
  • Ground black pepper, to taste
  • 2 cups sliced pepperoni
  • 1 slice processed cheese

Method

  1. In a large bowl, combine all the ingredients except the pepperoni slices and cheese slice, season with salt and pepper and stir together until fully combined
  2. Line a chopping board with cling wrap and turn the cheese misxture out onto it. Using a offset spatula or spoons, smooth and form into an American football shape
  3. Wrap with cling wrap and retin to the fridge for 30 minutes to firm up
  4. After this time, finish the surface all over with a layer of pepperoni slices
  5. Slice the processed cheese slice into strips and arrange in a “football lace” pattern on top of the cheese ball. You won’t need all the processed cheese slice
  6. Cover with cling wrap and refrigerate for at least 2 hours to allow the flavor to develop
  7. Remove the cheese ball from the refrigerator 30 minutes before serving, and serve with crackers, vegetable crudités or pretzels
  8. The cheese ball can be stored in the fridge wrapped in parchment paper and cling wrap for up to 1 week

Pizza Waffle Fries

Posted on by

Serves 2-3

Ingredients

1 bag (540g) waffle fries

Marinara pizza sauce

  • 1 can (14oz) diced tomatoes
  • ¼ cup olive oil
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • 1 Tablespoon balsamic vinegar
  • 1 ½ Tablespoons sugar
  • 1 Tablespoon Italian seasoning
  • ½ Tablespoon dried basil
  • Salt and black pepper, to taste

To finish

  • 1 cup shredded mozzarella cheese
  • ½ cup shredded sharp cheddar cheese
  • 1 cup pepperoni slices

Method

  1. Cook the waffle fries in accordance with manufacturer’s instructions

Whilst the waffle fries are cooking prepare the pizza sauce

  1. In a pan combine the marinara pizza sauce ingredients. Stir over a medium heat until well combined. Bring toa boil and cook for 3 minutes, stirring continuously
  2. Reduce heat and simmer for 10 minutes, stirring occasionally
  3. After this time remove from the heat and bland using an emulsion blend to an even sauce
  4. Set aside until needed

To finish

  1. In a bowl mix together the cheeses. Set aside until needed
  2. Once the waffle fries have been cooked remove from the oven and set temperature to 400°F
  3. Portion the waffle fries by layering with the fires with marinara pizza sauce and cheese. Finish with a layer of cheese and top with pepperoni slices
  4. Return the pizza waffles fries to the oven to cook for 7-10 minutes until the cheese has melted and the pepperoni has “cupped”. *You can also give them some additional time under the broiler for extra finishing

Sugar Cookie Cheese(cake) Ball

Posted on by

Ingredients

  • 16 oz. cream cheese, at room temperature
  • ½ cup (1 stick) unsalted butter, at room temperature
  • 1 ½ cups sugar cookie mix (dry and heat treated*)
  • 1 teaspoon vanilla extract
  • 1 cup powdered sugar
  • 1 cup sugar cookies, crushed
  • Festive sprinkles for decorating

Method

  1. Beat together the softened cream cheese and the softened butter until fully incorporated
  2. Add the cookie mix, powdered sugar, and vanilla extract and beat until well combined
  3. Fold in the sugar cookie pieces, and mix until combined
  4. Lay out a piece of cling wrap and scoop the cream cheese mixture onto it
  5. Form a ball, then wrap up the ball in the cling wrap. Use an extra layer of cling wrap to help it keep its shape. (I find a small soup ball helps to act as a mould here)
  6. Freeze for about 2 hours minimum, but preferably overnight
  7. Place the sprinkles in a low shallow baking dish
  8. Take the ball out of the freezer and unwrap. At this point you can use the heat from your hands to smooth out and geta more regular “ball” shape if needed
  9. Roll the ball in the sprinkles making sure you cover as much of it as you can
  10. Place the cheesecake ball on your serving plate and place in the fridge for between 30 minutes to an hour
  11. Serve with additional cookies or graham crackers for scooping
  12. If not serving that day, wrap in new cling wrap and place back in the freezer and then take out an hour before serving to come up to room temperature

*Heat treating the cookie mix

To heat treat the cookie mix, place it in a microwavable bowl and heat in 20 second bursts, stirring well between, until an internal temperature of 165F. Make sure that you stir between bursts to distribute the heat and avoid the mix catching to burn. Allow to cool before using

Andes Mint Cookies

Posted on by

Makes 24

Ingredients

  • ½ cup unsalted butter
  • ½ cup granulated sugar
  • ½ cup packed light or dark brown sugar
  • 1 large egg, at room temperature
  • 1 teaspoon pure vanilla extract
  • ½ teaspoon peppermint extract
  • 1 cup all-purpose flour
  • 2/3 cup natural unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon espresso powder
  • 2 Tablespoon milk powder
  • 1/8 teaspoon salt
  • 1 1/2 Tablespoon milk
  • 1 cup mini semi-sweet chocolate chips
  • 24 Andes mint chocolate candies

Method

  1. In stand mixer bowl fitted with a paddle attachment, or with an electric whisk, beat the butter, granulated sugar, and brown sugar together on medium high speed for about 3 minutes, until light and combined. Add the egg and vanilla extract, and then beat until combined
  2. In a separate bowl, whisk together the flour, cocoa powder, baking soda, espresso powder, milk powder and salt together until combined. With the mixer running on low speed, slowly add to the creamed butter mixture. Beat on low until combined
  3. Add in the milk, beating to combine on high speed
  4. Remove the bowl from the mixer and fold in the chocolate chips. Cover dough tightly and chill in the refrigerator for 30 minutes to 1 hour
  5. Remove cookie dough from the refrigerator and allow to sit at room temperature for 10 minutes. If the cookie dough chilled longer than 3 hours, let it sit at room temperature for about 20 minutes. This will make it easier to scoop
  6. Preheat oven to 350°F. Line large baking sheets with parchment paper or silicone baking mats. Set aside.
  7. Scoop the dough into balls, I use a 1 to 1 ½ tablespoon cookie dough scoop. Arrange on a the preared cookie sheets allowing 2-3 inches between
  8. Bake the cookies for 11-12 minutes or until the edges appear set and the centers still look soft. Remove them from the oven and lightly bang the baking sheet on the counter 2-3 times
  9. Cool cookies for a minute or two minutes on the baking sheet, then carefully press an Andes mint into the top pf each cookie, securing in the still setting dough. Allow to cool for a further 5 minutes, in which time the chocolate mint will soften, allowing you to spread/ swirl them with a small spatula or spoon creating your mint topping
  10. Transfer to cooling rack to cool completely
  11. Cover leftover cookies tightly and store at room temperature in an air-tight container for up to 1 week

Crunchy Buckeyes

Posted on by

Makes 30

Ingredients

  • ¼ cup unsalted butter, softened to room temperature
  • 1 ¼ cups smooth peanut butter
  • 1 teaspoon vanilla extract
  • 1 cup powdered sugar
  • 1 ½ cups crisped rice cereal
  • 8oz semi-sweet chocolate, chopped
  • 1 teaspoon coconut oil

Method

  1. Prepare a baking tray by lining with parchment paper
  2. Place the softened butter and the peanut butter in the bowl of a large mixer and beat until soft and well-combined
  3. Add the vanilla and the powdered sugar, and mix until all of the sugar is incorporated
  4. Using a wooden spoon or spatula, fold in the crisped rice and mix until the cereal is just incorporated into the peanut butter
  5. Use a cookie scoop, or small teaspoon, place small balls of the mixture on to the prepared tray and chill for 1 hour
  6. After the hour, using your hands roll the balls until smooth
  7. Return to the prepared tray and freeze for 30 mins until firm
  8. Just before removing the peanut butter balls from the freezer, melt the chocolate and coconut oil together in a small bowl set over hot water. Stir occasionally while melting to ensure it’s evenly mixed
  9. Once the chocolate is melted and completely smooth, take a cocktail stick and stick it into a frozen crunchy buckeye, ensuring the cocktail stick is well inserted and lower it into the chocolate. Be careful not to insert the buckeye all the way, keeping the top imcoated. Roate the buckeye as you tip and allow any excess to drip back into the bowl
  10. Place the dipped candies on to your prepared baking sheet and once they are all dipped, refrigerate them to set the chocolate, for about 15 minutes
  11. Serve and enjoy