How To make Mint Chocolate Rusks
1 1/3 c All-purpose flour; unsifted
1/3 c Cake flour; unsifted
3 tb Unsweetened cocoa powder
1 3/4 ts Baking powder
1/4 ts Baking soda
1/4 ts Salt
1 c Mint flavored chocolate chip
-s 8 tb Unsalted butter; softened
1 1/4 c Superfine sugar
3 Extra large eggs
1 tb Milk
2 ts Vanilla extract
4 oz Unsweetened chocolate
Melted & cooled Granulated sugar = or 3/4 lb chocolate glaze Recipe by: Baking for Gift Giving, Lisa Yockelson Preheat oven to 350 degrees. Remove the dividers from two 11 x 4 x 1 1/2-inch metal ice cube trays; butter and flour the trays. Sift the flours,
cocoa, baking powder, baking soda and slat. Toss the chocolate chips with 2 teaspoons of the sifted mixture. Cream the butter in the large bowl of an electric mixer on low speed for 5 minutes. Add the sugar and continue beating for 3 to 4 minutes. Add the eggs, one at a time, beating well after each addition. Blend in the milk, vanilla extract and melted chocolate. Blend in the sifted mixture on low speed. Stir in the chocolate chips. Scrape the batter into the prepared pans, dividing it evenly between them. Bake for 25 minutes, or until a toothpick inserted in the center comes out clean. Cool each cake in the pan on a rack for 3 to 4 minutes, invert onto another rack and turn each right side up. Cool for 10 to 15 minutes. Cut each cake on the diagonal into about twelve 3/4-inch thick slices, using a sharp serrated knife. Arrange the slices on two jelly roll pans or cookie sheets. Bake the slices for 7 to 9 minutes, turn them over and continue baking for 7 to 9 minutes longer, or until firm. Remove the rusks to a cooling rack using a wide metal spatula. If you are finishing the cookies with granulated sugar, sprinkle some over each while they are warm. Cool completely. If you are using the chocolate glaze, dust off any crumbs adhering to the cookies with a soft pastry brush. Dip an end of a rusk in the glaze and hold it until it stops dripping, gently rocking the cookie from side to side. When the chocolate is on the point of setting, carefully place each rusk on a legth of parchment paper until the glaze firms up, about 20 minutes. To embellish the cookies further, you can dip the tip end of the glazed rusk in chocolate sprinkles; do this just before you place in on the parchment paper. Peel away the glazed cookies from the parchment paper. Store in an airtight container. Penny Halsey (ATBN65B). -----
How To make Mint Chocolate Rusks's Videos
LEAN GIRL Low Calorie High Protein Rusk Recipe | Guilt Free SA Favourites
The Lean Girl Kitchen Coach Recipe Hub: ????
Low Calorie High Protein Rusk Recipe ????
Move over OUMA - The Lean Girl Rusk Is here ????
There is something so wonderfully comforting about a crunchy rusk dunked into your favourite hot drink on a cold winter's day!
The rusk has to be one of my most requested recipes to date so I am beyond excited to bring you my LEAN GIRL low calorie high protein rusk which comes in at only 73 calories with an impressive 6g of protein per rusk!
This means your afternoon rusk and tea can be enjoyed guilt-free - knowing that these babies are now only low calories (which means TWO for YOU ????) but they are also going to help you to hit that all important daily protein goal to build that lean sexy muscle!
The recipe makes 14 rusks and is therefore the perfect meal prep idea to make on the weekend and enjoy all week long as a sweet high protein snack beside your tea or coffee.
I cannot wait for you to try these glorious golden bites of goodness so please don't forget to tag me in your yummy creations and let me know if they were worth the wait!
Remember that you can find all my recipes inside my Ultimate LEAN GIRL Recipe Hub - The Kitchen Coach! Your meal planning bestie for fat-loss!
#LowCalorieRusks #SouthAfricanRecipe #LeanGirlMealMakeover
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No-Bake Aero Biscuit Cake
NO-BAKE AERO BISCUIT CAKE ????????
Ingredients:
For the Cake:
1 pack vanilla biscuits, 150 g
1 slab Nestlé Aero Mint, 85 g - chunks
1 cup icing sugar
1 cup cocoa powder
1/2 cup water
1 cup butter, cubed
Aero Ganache:
2 slabs Nestlé Aero Dark, chunks
1 cup cream
Garnish:
½ - 1 slab Nestlé Aero Mint chocolate
Recipe:
For the cake:
1. Line a springform tin with baking paper on the base and sides.
2. Place the biscuits into a resealable plastic bag. Break the biscuits into smaller pieces, by lightly ‘bashing’ it, using a heavy object (like a rolling pin.)
3. Place the biscuit pieces into a bowl and add large-ish chunks of Nestlé Aero Mint.
4. In a medium saucepan, mix the icing sugar and cocoa powder. Add the water and bring to the boil, stirring constantly.
5. Remove the pan from the heat, add the butter and stir for a few minutes until well combined. Allow to cool slightly.
6. Pour the cooled cocoa sauce over the biscuits and mint Aero chunks and mix well. Press the cookie mixture into a greased tin and set in the fridge for 1 hour.
Aero Ganache:
1. Place the cream in a heatproof bowl and heat in the microwave. Pour over the chocolate chunks while stirring until melted and a thick & glossy texture is achieved. Allow to cool slightly.
2. Pour the thick ganache over the cookie cake (still in the spring form tin) and refrigerate 3-
5 hours until set. Crumble the mint Aero finely on the edge of the cake as garnish.
4. When the fridge cake is completely set, remove from the tin and place on a cake stand.
5. Slice and ENJOY!!!
Chocolate Mint Cream Cups
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Ingredients:
Edible Chocolate Cups:
1 ½ slabs of NESTLÉ Aero Dark 85g
For the Filling:
½ cup cream
½ slab NESTLÉ Aero Mint 85g crumbled (reserve some to garnish)
1 tbsp castor sugar
1-2 drops green food colouring
2 drops peppermint essence *optional
Fresh mint to garnish
Method
For the chocolate cups:
1. Set out 24 paper cases in a mini muffin tin. Melt the Aero Dark chocolate. Spoon about 1 teaspoon of the melted chocolate into the bottom of each case. Tilt and twist each casing around so the chocolate coats the side of the case and rest it back in the tin. Repeat with remaining papers and refrigerate for 20 minutes to harden.
For the mint cream filling:
1. In a separate bowl, using a hand mixer or whisk, beat the cream and castor sugar until stiff peaks form.
2. Add 1-2 drops green food colouring and peppermint essence and fold until you get desired mint green colour.
3. Roughly crumble the ½ Aero Mint slab, set about ¼ aside to garnish with. Fold the rest through your cream mixture. The mixture should be smooth and creamy.
Assemble & serve:
1. Remove chocolate cups from fridge and peel off paper cases.
2. Place mint cream into a piping bag with desired nozzle and pipe into chocolate cups.
3. Crumble a little Aero Mint over each cup and ENJOY!
Makes 24 cups
Peppermint Crisp Poke Cake
???? A peppermint crisp tart + a chocolate cake all in one?! SIGN ME UP!!
Ingredients:
For the poke cake:
2 ½ cups + 1 tbsp Rama Perfect Bake Margarine, room temperature (375g)
2 tsp vanilla essence
2 cups sugar
6 eggs
3 cups self-raising flour
¾ cup cocoa powder
¾ cup buttermilk
For the filling and topping:
3 tins caramel
1 cup whipping cream
½ tsp vanilla extract
1-2 slabs Peppermint Crips
Method:
1. Preheat oven to 180°C. Line a large baking pan (approximately 21cm x 30cm) with baking paper, extending paper 2cm above the edges of the pan on all sides.
2. Beat the Rama Perfect Bake Margarine, vanilla and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. If the mixture looks curdled, don’t worry! Sift half the flour and cocoa over the butter mixture. Add half the buttermilk. Stir until just combined. Repeat with remaining flour, cocoa and buttermilk.
3. Spread batter into the prepared pan. Bake for 45 to 50 minutes or until a skewer inserted in the centre comes out clean. Set aside for 10 minutes to cool in the baking pan.
4. Flip the cake onto a board once cooled completely.
5. Using the back of a wooden spoon, poke holes all over the top of the cake. Empty the tins of caramel into a microwave-safe dish. Microwave for +/- 30 seconds stirring every 15 seconds.
6. Pour over cooled cake, making sure to fill all the holes.
7. Refrigerate for 30-60 minutes or until the caramel has set.
8. Whip the cream until it begins to thicken, then add the vanilla extract and whip until stiff peaks form. Spread the whipped cream over the top of the caramel layer.
9. Crumble over the Peppermint Crisp and ENJOY!
How To Make The Best Ginger Biscuits - The Brilliant Baking Show
In this Baking Bites episode, we show you how to make the best home made Ginger Biscuits.
The ingredients and recipe are in the notes below.
Email us and send in your question for the show to brilliantbakingshow@gmail.com
or contact us at
Twitter.com @brillbakingmag
Filmed, Directed & Edited by Damien Trent
a Doktored Films Production
Contact Doktored Films:
doktoredfilms@gmail.com
Twitter.com @damientrentfilm
Ginger Biscuits - Makes around 20 biscuits
175g self-raising flour
115g soft brown sugar
1 level tsp bicarbonate of soda
55g unsalted butter
1 heaped tsp ground ginger
1 rounded tsp golden syrup
1 medium egg (beaten)
Pre-heat oven to 180C/160C(Fan)/350F/Gas Mark 4.
Place the flour, bicarbonate of soda and ground ginger in a mixing bowl. Mix until combined.
Place the sugar, butter and golden syrup in a saucepan. Place on the hob and melt together.
Add the melted ingredients to the flour mix, add the beaten egg and combine together. Mix well. The mixture will be soft.
Take some mixture and roll it in your hand. You want the ball to be the size of a walnut. Place on a baking tray lined with greaseproof paper. Leave some space as the biscuits will spread during the bake.
Bake for 10 to 15 minutes.
Take out of the oven and cool on a wire rack.
Keto biscottis/rusks
Keto rusks or biscottis with almonds
1 rusk have 1.5 net carbs