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How To make Microwave Fudge (From Sear's Microwave Cookbook
1 1/2 c Sugar
1 tb Butter
1/2 c Evaporated milk
16 Large Marshmallows
12 oz Chocolate chips
1 c Nuts, chopped
1 ts Vanilla
Combine sugar, butter and milk in a 2-quart glass mixing bowl. Cook on roast (70%) for 2 to 3 minutes, or until mixture begins to boil. Remove from oven and stir well. Cook on roast for 2 to 3 minutes, or until mixture boils and sugar is COMPLETELY dissolved. Stir in marshmallows (10 miniture marshmallows equal 1 [ONE] large marshmallow) and chocolate chips and beat until smooth. Fudge sets up rapidly, so don't delay when doing this step. Stir in nuts and vanilla and spread mixture into a 8 inch buttered baking dish. Cool. Cut into 1 inch squares. Dennis Spivey, Prodigy Food & Wine Board
How To make Microwave Fudge (From Sear's Microwave Cookbook's Videos
Master the Easiest Mooncake Recipe! (Snowy-Style)
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A holiday that involves enjoying mooncakes is coming up on September 21st! Snowy mooncake is the easiest mooncake because there is no baking involved. It is served cold and the wrapper is translucent - very pretty. This little dessert is a symbol of reunion. I wish that you and your family, just like the round moon on Mid-Autumn Day, be bright and perfect.
INGREDIENTS FOR THE CUSTARD FILLING
160 grams of milk
65 grams of melted butter
1 whole egg
3 egg yolks
100 grams of sugar
40 grams of cake flour (Amazon Link -
25 grams of milk powder, optional, can be replaced with 2 tsp of Vanilla
INGREDIENTS FOR THE WRAPPER
35 grams of glutinous rice flour (Amazon Link -
35 grams of rice flour (Amazon Link -
25 grams of wheat starch (Amazon Link -
30 grams of sugar
135 grams of milk
18 grams of sweetened condensed milk (Amazon Link -
18 grams of vegetable oil
OTHERS
20 grams of baked glutinous rice flour
INSTRUCTIONS
In a mixing bowl, thoroughly whisk one whole egg plus three egg yolks then combine with the melted butter and milk.
In a separate bowl, mix the dry ingredients: cake flour, sugar, and milk powder.
Combine the wet ingredients with the dry ingredients. Stir until no lumps. Pour the mixture through a sieve into a saucepot. Heat it on low heat and stir for 6-10 minutes or the mixture thickens into the scrambled egg texture. Transfer it into a container and cover it with a plastic film. Let it chill for at least 3 hours.
While waiting, you can make the wrapper. In a glass or ceramic bowl, thoroughly combine all the wrapper ingredients until there are no lumps in the mixture.
The traditional way is to steam this on high heat for 30 minutes. I found that it is much faster to use a microwave. Cover the bowl with a ceramic plate. Doesn’t need to be sealed completely. We just want to prevent the steam from escaping too fast.
Microwave it 3 times (1.5 minutes, 1 minute, and 30 seconds) and mix the mixture in between each time. Depending on the power of your microwave, you may need to adjust the third microwaving time slightly until you don’t see any runny liquid. Let it cool to a point that it doesn't burn your hand.
Knead the dough in between your hands for 5 minutes or until smooth and nonstick. Recommend to wear gloves to prevent stickiness. Portion it into 12 pieces and roll into smooth balls. Each of them should be 20 grams. Cover with plastic wrap so they don’t dry out.
Take the custard filling out of the fridge and portion it into 12 pieces and roll into balls. Each of them should be 30 grams. Cover them so they don’t dry out.
Take a piece of the wrapper dough and put it in between 2 parchment papers. Roll it with a rolling pin until it becomes 4 inches in diameter.
To assemble the mooncakes, place the custard filling in the middle of the wrapper and carefully wrap it. Apply that to all 12 of the mooncakes.
Toast 2 tbsp of glutinous rice flour in a non-stick pan over medium-low heat for a couple of minutes or until the glutinous rice flour becomes a little bit off-white.
The wrapper is 20 grams, the filling is 30 grams so we will be using the 50 grams mold today. Dust the mooncake ball with a little bit of cooked glutinous rice flour. Shape it into a cylinder then carefully place it into the mold. Use some force and push it down onto a parchment paper until the pattern is dented. Then release the mooncake.
Note: If you don’t have mooncake molds, you can just eat them without molding them. Since we are celebrating the mid-autumn festival, it is always nice to add a sense of ceremony to this dessert.
Videography / Editing by Austin Schargorodski -
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Juliet Sear Makes Bruce Bogtrotter's Chocolate Cake To Celebrate 25 Years Of Matilda | This Morning
It’s been 25 years since the much loved Matilda movie graced our screens, so Juliet is on hand to help us recreate the amazingly marvelous chocolate cake from the famous scene, so we can all make like Bruce Bogtrotter and get stuck in!
Broadcast on 04/08/21
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The Commercial that Killed a Fast Food Chain
I have been working on this video for like two years, I think about Mr. Delicious at least once a week. He sells aluminum siding, but also goes to Bora Bora with...sex workers? Maybe? He's on his second marriage. He spends too much time at a bar called The Rusty Anchor. He is both effete and signals that he is wealthy while also being working-class? He also likes to read ROMANCE NOVELS WHILE EATING RAX?! So I guess that's what in the suitcase???
You can watch the full Mr. Delicious documentary here:
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Cookies For My Grandma
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How to make Millionaire's Fudge with your Christmas chocolates! #fridgecake #qualitystreet
This is super simple so easy to make in time for Christmas! What's your favourite Quality Street, or are you a Cadbury's Roses household?
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RECIPE:
*Makes 9-12 squares
*Ingredients
300g digestive biscuits
150g melted butter
397 g Condensed Milk (one tin)
550g Milk Chocolate
Your choice of selection box chocolates, I used a large tub of quality street
Edible Gold shimmer
*Instructions
Line a 9” or 10” square tin with parchment paper
Blitz the digestive biscuits (or crush with a rolling pin!) and transfer to a bowl. Pour over the melted butter and mix through. Put the biscuit mix into the lined baking tin and leave in the fridge to firm up.
Melt the chocolate in a microwave safe bowl for 30 second blasts until melted.
Warm the condensed milk to a similar temp
Stir through with a spatula until fully combined
Remove the biscuit base from the fridge, pour the chocolate fudge mix over the top and spread until you have a flat surface.
Push all of your favourite selection box chocolates into the fudge until it is filled! Lay some baking paper on top of the fudge followed by a tin slightly smaller than the one you’ve used to press down and create a level surface!
Place the selection box millionaires fudge into the fridge to set.
Once set, you can take out of the fridge and add the golden shimmer! Spray this over the top and finish by blending it in with a pastry brush
Remove from the tin and cut into the squares. This will keep for a few weeks if wrapped ewell if it lasts that long!
#christmasbaking #christmaschocolate #qualitystreet #cadburyroses #millionairesshortbread #millionairesfudge #fridgecake #wonderbaker #easybake #howtobake