Rusallistonvissser145 Herriet

Rusallistonvissser145 Herriet

Rusallistonvissser145 Herriet
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Chocolate Chip Cookies | Nigella's 'Kitchen' Book~ melted butter and fridge cold eggs - no waiting for room temp

Chocolate Chip Cookies | Nigella's 'Kitchen' Book~ melted butter and fridge cold eggs - no waiting for room temp

These shortbread cookies are melt-in-your-mouth soft! They are dipped or drizzled with milk chocolate adding a delicious burst of chocolate flavor. Shortbread cookies have always seemed like the epitome of Christmas cookies to me. And here we are nearing the end of March (and SPRING has started!) and I’m bringing you the recipe anyways. Well, I didn’t actually... Read More »

These shortbread cookies are melt-in-your-mouth soft! They are dipped or drizzled with milk chocolate adding a delicious burst of chocolate flavor. Shortbread cookies have always seemed like the epitome of Christmas cookies to me. And here we are nearing the end of March (and SPRING has started!) and I’m bringing you the recipe anyways. Well, I didn’t actually... Read More »

Caramel Apple Sheet Cake... this cake is perfectly moist and has caramel frosting infused in each and every bite! It is heavenly!

Caramel Apple Sheet Cake... this cake is perfectly moist and has caramel frosting infused in each and every bite! It is heavenly!

Peppermint Crisp tart: 1 packet tennis biscuits  1 can caramel treat 2c cream - fresh 400g  Peppermint Crisp chocolate bars - grated  cover dish bottom with rows of  tennis biscuits. Whisk cream until stiff. In separate bowl mix caramel and peppermint crisp. (Keep 1/2 choc for decoration) Layer 100ml cream + caramel-choc. + biscuits. Sprinkle some peppermint crisp over and place in the fridge for 1 hour to set.  Serve with a dollop of cream or as desired.

Peppermint Crisp tart: 1 packet tennis biscuits 1 can caramel treat 2c cream - fresh 400g Peppermint Crisp chocolate bars - grated cover dish bottom with rows of tennis biscuits. Whisk cream until stiff. In separate bowl mix caramel and peppermint crisp. (Keep 1/2 choc for decoration) Layer 100ml cream + caramel-choc. + biscuits. Sprinkle some peppermint crisp over and place in the fridge for 1 hour to set. Serve with a dollop of cream or as desired.