Tim Tam

Tim Tam is a brand of chocolate biscuit made by the Australian food company Arnott’s and available in several countries. A Tim Tam is composed of two layers of chocolate malted biscuit, separated by a light chocolate cream filling, and coated in a thin layer of textured chocolate.

Australian Desserts: Try these yummy Tim Tam recipes… NAKED Eat an icy-cold Tim Tam all on its lonesome. TIM TAM HEAVEN Crush 3 Tim Tams up into a dessert bowl, pour 1 shot glass of Port or Muskat over them, top with sweetened cream and chocolate sprinkles. TIM TAMS WITH BERRIES & ICECREAM Tim Tams served with strawberry and vanilla icecream sprinkled with some fresh berries. TIM TAM CHEESECAKE Make your favourite cheese cake however use crushed Tim Tam biscuits and butter to make the crust. TIM TAM SLAM Also known as the TIM TAM Suck or TIM TAM Bomb. Grab a Tim Tam and a warm drink (coffee, milo or tea). Nibble both ends off the biscuit and use it as a straw for your drink. When its saturated, quickly SLAM it in your gob before it falls apart. It can get kinda messy, but who cares when it tastes that GOOD!

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Cazacucina Citrus Squeezer

Cazacucina Citrus Squeezer
PREMIUM QUALITY: Jumbo citrus press with a reinforced hinge and long handles for easy juicing

SQUEEZE EVERY LAST DROP FROM YOUR LEMONS AND LIMES: Get more juice and save time hand squeezing

EASY-TO-GRIP HANDLES – our ergonomically engineered handles make for fast and easy juice sessions

EASY TO CLEAN 18/10 STAINLESS STEELDISHWASHER SAFE

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Mulberries

Mulberry Berries
Mulberry trees came over the silk road to Turkey and have served as a treasured food for thousands of years .
Mulberries are known for their diverse nutritional properties including high amounts of fiber , iron, vitamin c, and resveratol, the powerful antioxidant also found in red wine.

Mulberry Preserves

20 fl Juice from damaged mulberries
2 1/2 lb Sugar (5 cups)
2 lb Mulberries

 

Using damaged mulberries, reduce them to juice in the usual way. Put the juice into a preserving pan with the sugar. Bring to the boil, stirring, and then skim. When moving vigorously, tip in the mulberries. (They should be ripe but not soft enough to mash.) Take the pan from the stove and leave until the fruit is warmed through (taste one). Then put back on the heat and boil gently for about 15 minutes. Pour carefully – so as not to break the fruit – into a large bowl. If, however, you are using a stainless steel preserving pan, you can leave the mulberries in it.

 

Next day, bring to the boil and simmer steadily for 15 minutes, or until setting point is reached. The point of this careful method is to keep the fruit as intact as possible. You can avoid breaking the fruit ‘by gentle stirring, and by simmering the fruit very slowly. Put into jars to store.

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Goji Berries

Goji Berries have been used in Asian herbal medicine for over 5,000 years. These Goji Berries are certified organic, kosher, non-gmo and gluten-free.
The Goji berry is one of the most nutrient-rich foods on earth. It is vegetarian form if protein , packed with essential amino acids and rich in Vitamin A (beta-carotene). Goji Berries possess over 20 trace minerals and vitamins.
The Berries are a great addition to granola, oatmeal, yogurt, smoothies and many other recipes.
The mission of Navitas Naturals , The Supervisor Company is too provide premium organic super foods that increase energy and enhance health. Their products are of the highest quality,sourced directly from farmers, cultivated sustainability and in accordance with fair trade practices.

Goji Berry Cupcakes with Chocolate Ganache and Himalayan Pink Salt

makes about 30 cupcakes

Chocolate Cupcakes

7 ounces (200 g) bittersweet chocolate, roughly chopped
12 ounces (340 g) unsalted butter, room temperature
2 1/4 cups (450 g) sugar8 large eggs, room temperature
1 1/4 cups (156 g) all-purpose flour1/4 cup (22 g) unsweetened cocoa powder
1 1/2 teaspoons baking powder
1/4 teaspoon Himalayan pink salt
3/4 cup goji berries, chopped

Chocolate Frosting

5 ounces (142 g) bittersweet chocolate, roughly chopped
2 ounces (57 g) unsweetened chocolate, roughly chopped
1/2 cup (120 g) heavy cream
4 tablespoons (57 g) unsalted butter, room temperature, cut into 1-in pieces
1 cup (120 g) confectioners’ sugar
1/4 teaspoon Himalayan pink salt
1/4 cup (61 g) whole milk
1 teaspoon vanilla extract

For the cupcakes:

Preheat oven to 350 degrees. Prepare cupcake pans with cupcake liners.Place chocolate in a metal bowl. Add butter to the chocolate and place the bowl over a pan of simmering water. Stir until chocolate melts and butter is combined.Remove from heat and stir in sugar. Let mixture cool for 10 minutes. Pour mixture into bowl of stand mixer and beat for 3 minutes.Add one egg at a time, mixing for 30 seconds between each one.Sift the flour, cocoa powder, baking powder, and salt together into a bowl. Add to the mixture and beat until blended.Stir in the goji berries. Scoop into cupcake cups and bake for 25 minutes or until a toothpick comes out clean. Remove from oven and let cool on wire rack.

For the ganache:

Place chocolates into a heatproof metal bowl.Heat cream in a small saucepan on the stove until bubbles form around the edges. Pour cream over the chocolate. Let sit for 1 minute then stir until combined.Add butter to the chocolate a few pieces at a time and stir until everything is melted and combined. If the mixture won’t melt completely, place over a saucepan of simmering water and stir until it is melted.Whisk together sugar, salt, milk, and vanilla in another bowl until combined. Pour the sugar mixture onto the chocolate mixture and stir until combined and smooth. Let sit at room temperature until thickened, stirring occasionally.Beat in a stand mixer until fluffy.To assemble the cupcakes, pipe the ganache onto the top of the cupcakes, then sprinkle (sparingly) with the pink salt.

 
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Easter Bunny CupCakes

Cupcakes

2 cups

all-purpose flour

1 ¹/₂ teaspoons

baking powder

¹/₄ teaspoon

salt

1 ¹/₂ cups

sugar

1 cup

shelled pistachios, toasted

1 cup

Country crock Butter, softened

4

Land O Lakes® Eggs

1 teaspoon

vanilla

1 teaspoon

almond extract

1 cup

milk

Cherry Compote

2 tablespoons

water

1 tablespoon

cornstarch

2 cups

frozen cherries, thawed, coarsely chopped

¹/₃ cup

sugar

2 tablespoons

lemon juice

Frosting

1 ¹/₃ cups

sugar

6

Land O Lakes® Eggs (whites only)

2 cups (1 pound)

Country Crock butter, softened, cut into chunks

4 (1-ounce) squares

white chocolate, melted, cooled slightly

1 teaspoon

vanilla

Decorations

3 (1-ounce) squares

white chocolate, melted

Red food color

¹/₃ cup

coarsely chopped shelled pistachios

DIRECTIONS

Heat oven to 350°F. Place paper baking cups into 24 muffin pan cups; set aside.

Combine flour, baking powder and salt in bowl; set aside.

Place 1/2 cup sugar and 1 cup pistachios into small food processor bowl fitted with metal blade; process until finely ground.

Combine pistachio mixture, remaining 1 cup sugar and 1 cup butter in another bowl; beat at medium speed, scraping bowl occasionally, until creamy. Add 1 egg at a time, beating well after each addition. Add 1 teaspoon vanilla and almond extract; mix well. Add flour mixture alternately with milk, beating at low speed after each addition, just until mixed.

Divide batter evenly among paper baking cups. Bake 17-19 minutes or until toothpick inserted in center comes out clean. Let stand 10 minutes in pans, remove to cooling racks. Cool completely.

Combine water and cornstarch in bowl, set aside.

Combine cherries, 1/3 cup sugar, and lemon juice in 1-quart saucepan. Bring to boil over low heat. Add cornstarch mixture, stirring until mixture thickens. Remove from heat. Cool completely.

​Heat water in saucepan over medium heat until it comes to gentle boil.

​Place 1 1/3 cups sugar and egg whites into bowl; place bowl over saucepan with gently boiling water. Cook, stirring often, until mixture reaches 165°F. Remove from heat. Beat 5-8 minutes with heavy-duty stand mixer fitted with paddle attachment until stiff peaks form.

Add 2 cups butter, a few pieces at a time, beating well after each addition (mixture may look curdled); continue beating until fluffy. Add melted white chocolate and 1 teaspoon vanilla; beat until mixture is smooth.

Create bunny ears by dividing 3 ounces melted white chocolate in half. Place one half in resealable plastic food bag, cut off corner. Tint other half pink with red food color. Place into resealable plastic food bag; cut off corner. Pipe pink center in shape of 2 bunny ears on waxed or parchment paper. Pipe white chocolate around pink center. Repeat to create 24 pairs of ears. For noses, use remaining pink chocolate and pipe 24 small dots for noses. Place into freezer to set.

Remove 1-inch piece of cake from center of each cupcake using sharp knife; discard cake piece. Spoon about 2 teaspoons cherry filling into each hole.

Spoon frosting into large pastry bag, fitted with large round tip. Pipe frosting around top of cupcake. Sprinkle edges with chopped pistachios. Pipe frosting in round mounds to create bunny shape. Add pink nose onto top mound.  Place bunny ears into frosting just before
* I received country crock butter for free in exchange for an honest review.

Blueberry Syrup

1/2cup water
1/2cup sugar
1/2 cup blueberries

Stir water, sugar, and blueberries together in a saucepan and bring to a boil. Reduce heat to medium-low and simmer until the berries begin to pop and the syrup thickens, about 10 minutes.