600G of Chicken Breast or Chicken Mince 1 Leek 1/4 cup of fresh Tarragon 1 Granny Smith Green Apple 85g of Fresh Bread Crumbs 3 sheets of puff pastry 1 Egg for Egg Wash
Refrigerate the rolls for at least 10 mins before cutting into the size you would like. I got 4 out of each roll.
Bake in a pre-heated oven at 180c 350f for 25 minutes until they are golden brown.
600G of Chicken Breast or Chicken Mince 1 Leek 1/4 cup of fresh Tarragon 1 Granny Smith Green Apple 85g of Fresh Bread Crumbs 3 sheets of puff pastry 1 Egg for Egg Wash
Refrigerate the rolls for at least 10 mins before cutting into the size you would like. I got 4 out of each roll.
Bake in a pre-heated oven at 180c 350f for 25 minutes until they are golden brown.
Serve Warm Suitable For FreezingCHOCOLATE DUNKED OREOS WITH SPRINKLES RECIPE | MsDessertJunkieMsDessertJunkie2017-07-27 | SUBSCRIBE TO ME ON YOU TUBE
180g Plain Flour 45g Brown Sugar 20g Matcha Powder 2 Eggs 240ml Milk *Note - If you are using a milk substitute, for example almond milk , add an addtional egg. Chocolate Chips - I used about 100gMATCHA GREEN TEA MADELEINES RECIPE | MsDessertJunkieMsDessertJunkie2017-05-07 | SUBSCRIBE TO ME ON YOU TUBE
Bake in a pre-heated oven 180c 350f for 10 to 15 minutes until lightly golden brown and madeleines have come away from the edge of the tin.CLASSIC ANZAC BISCUIT RECIPE AUSTRALIAN FOOD | MsDessertJunkieMsDessertJunkie2017-04-22 | SUBSCRIBE TO ME ON YOU TUBE
90g Rolled Oats 150g Plain (All-Purpose) Flour 220g Firmly Packed Brown Sugar 40g Desiccated Coconut 125g Butter, chopped40g Golden Syrup or Honey 20g Bicarbonate of Soda (Baking Soda)
Preheat oven to 160°C/325°F. Line oven trays with baking paper.
Combine oats, sifted flour, sugar and coconut in a large bowl.
In another bowl, place butter, syrup (spray the measuring spoon with cooking-oil so all the syrup comes away) and melt in a microwave until fully melted.
Stir in soda, then stir into dry ingredients.
Roll mixture into balls about the size of a golf ball and flatten slightly; place 5cm (2-inches) apart on trays.
Bake for 15 to 20 minutes or until golden; cool on trays.
Anzac biscuits will feel soft to touch, even when they're done; they will become firmer on cooling.
Store in an air tight container.COCONUT AND LIME CAKE RECIPE | MsDessertJunkieMsDessertJunkie2017-04-08 | SUBSCRIBE TO ME ON YOU TUBE
Ingredients - Makes 1 to 40 depending on the size 195g Caster Sugar 165g Light Brown Sugar - Packed 65g Full Cream Milk 170g Butter (Salted) 150g Pecans, chopped 10ml Vanilla
Combine all ingredients in a mediuam saucepan and bring to the boil on medium heat, allowing the mix to come to a soft ball stage. Remove from the heat and contantaly stir mixture until it come cream and cloudy and the pecans stay within the mix.
Spoon onto baking paper the size you would like you pralines. Allow the pralines to cool and harden
Store in a air tight container.CHOCOLATE CRACKLES - AUSTRALIA DAY RECIPE | MsDessertJunkieMsDessertJunkie2017-01-21 | SUBSCRIBE TO ME ON YOUTUBE
Preheat the oven to 180°C 350ºF and bake for 15–20 minutes.
When they should be just beginning to turn a pale gold at the edges, remove from the oven to cool on the tray for 5 minutes and move to a rack to cool further.CHRISMAS CRUNCH RECIPE | MsDessertJunkieMsDessertJunkie2016-11-30 | SUBSCRIBE TO ME ON YOU TUBE
If you don't have access to this premade from the store, you can make your own with 115g popping popcorn kernels pop raw then add 40g of icing sugar 20g of Salt and give it a mix
50g of Prezel Bows 100g of M&M's Milk Chocolate* 25g of sprinkles and addtional sprinkles for the top 250g of White Milk Chocolate
*if you are using another flavor like peanut, you may need to adjust down due to the size.
Place in the fridge until set then remove and cut into the size of pieces that you require.BAKED SLUGS RECIPE - HALLOWEEN RECIPE | MsDessertJunkieMsDessertJunkie2016-10-01 | SUBSCRIBE TO ME ON YOU TUBE
Bake your slugs in an oven at 180c 350f for 20 to 25 minutes until the banana is cooked and all sludgyOLD FASHIONED CHERRY PIE RECIPE | MsDessertJunkieMsDessertJunkie2016-09-17 | SUBSCRIBE TO ME ON YOU TUBE
Ingredients 500g plain flour 250 g butter, chilled, cubed 85g caster sugar 2 egg yolks 2 tbsp chilled water 1 kg pitted cherries 20g cornflour 20ml of kirsch (Cherry Liquor) or Brandy if using fresh cherries. 40g caster sugar 20g of Demerara or Caster Sugar to place onto of your finished pie.
I am out of ideas dessert junkies and I need your help !
Let me know what you want to see on this channel by leaving a comment below and you can receive a Australian Food Prize !
How to enter - Ends Tuesday 16th August 2016 (Australian Time) - You need to be subscribed to the channel - Tell me what recipe you would like to see - Where do you live - I would love to know !POPCORN ROCKY ROAD RECIPE | MsDessertJunkieMsDessertJunkie2016-08-04 | SUBSCRIBE TO ME ON YOU TUBE
Now the one thing which set Elvis apart from any kale eating rock star of today was his love of Southern food and one sandwich in particular Peanut Butter, Banana and Bacon Sandwich.
Now I could make one of those, but come on... these have been done to death on the internet, so why not make it into a cupcake that would be suitable for a King.
Combine sifted flour and sugar in a large bowl; make a well in the centre.
Add milk, butter, eggs and extract; stir to combine.
Stir in banana. Drop ¼ cup of the mixture into paper cases.
Bake about 25 minutes. Stand cupcakes in pan 5 minutes before turning, top-side up, onto a wire rack to cool.
Make peanut butter frosting: Beat cream cheese and peanut butter in a small bowl with an electric mixer until light and fluffy. Gradually beat in sifted sugar and milk, in batches.
Fit a medium piping bag with a 2cm star nozzle (I used a Wliton 4B Open Star Tip) . Pipe frosting over cakes; top with bacon pieces.CLASSIC HIGH TEA SCONES RECIPE | MsDessertJunkieMsDessertJunkie2016-07-19 | SUBSCRIBE TO ME ON YOU TUBE
Preheat oven to very hot, 220°C. Lightly grease a cookie tray
Sift flour into a large bowl. Add butter. Rub in lightly using fingertips.
Make a well in centre of flour. Pour in combined milk and water all at once, reserving about 1 tablespoon.
Using a butter knife, mix quickly to a soft, sticky dough. Do not over-mix.
Turn onto a lightly floured surface. Knead lightly.
Press or roll out to form a round about 2cm thick. Cut into rounds using a floured 5cm cutter, or into wedges using a floured knife.
Place close together on prepared tray. Brush with reserved liquid. Bake for 12-15 minutes, or until scones sound hollow when tapped. Cool scones on a wire rack.
Serve with jam and cream or your favourite toppingsHOME MADE KEY LIME PIE RECIPE | MsDessertJunkieMsDessertJunkie2016-06-23 | SUBSCRIBE TO ME ON YOU TUBE
Ingredients - Make in a 23cm pie plate. For the Base 150g Sweet Biscuits 80g butter, melted
Bake in a pre-heated oven at 180c 350f for 10 minutes until golden and allow to cool.
For the Filling 4 egg yolks 400g can sweetened condensed milk 20g tablespoon finely grated lime rind 125ml lime juice
Bake in a pre-heated oven at 180c 350f for 12 minutes until set.
To Serve 300ml thickened cream, whipped Additional lime slices cut fine and lime zestAMERICAN TASTE TEST WITH FUN FOODS | MsDessertJunkieMsDessertJunkie2016-06-15 | JAMES REACTION VIDEO TO AUSTRALIAN FOODS youtube.com/watch?v=vLv7NK7sSIA&feature=youtu.be
12 Medjool dates 1 cup almond meal 1/2 cup shredded coconut, plus 1/3 cup extra for rolling 1/3 cup coconut oil 1/3 cup coco powder 1 tablespoon chia seedsGINGER GOLDEN SYRUP CAKE RECIPE | MsDessertJunkieMsDessertJunkie2016-05-06 | SUBSCRIBE TO ME ON YOU TUBE
Ingredients 225g Golden Syrup 100g Butter 100g Caster Sugar 75g Preserved or Sugared Ginger, drained and chopped 200ml Milk 2 Eggs, Beaten 225g Self-Raising Flour 1 tbsp 20g Ground Ginger 1 tsp 5g Bicarbonate of Soda / Baking Soda 1 tsp 5g Salt
Bake in the centre of the oven for 50-60 minutes, or until a skewer inserted into the centre of the cake comes out clean.
Allow to cool for 5 minutes in the tin, then carefully lift the cake out with the lining paper and place on a wire rack.
Peel away the baking parchment and leave to cool down completely.PIZZA SCROLLS RECIPE | MsDessertJunkieMsDessertJunkie2016-04-15 | SUBSCRIBE TO ME ON YOU TUBE
Ingredients - Makes 20 Mini Scrolls or 12 Large Size Scrolls
260g Self Raising Flour + flour to place on your bench for needing 50g Butter, chopped 180ml Milk 40g Pizza Sauce (I am using Tomato) 120g Pepperoni - Finely Chopped 120g Grated Tasty CheeseBELLABOX MARCH UNBOXING REVIEW | MsDessertJunkieMsDessertJunkie2016-04-01 | SUBSCRIBE TO ME ON YOU TUBE
Ingredients - Make 6 100ml Cream 120g Dark Chocolate, chopped finely 60ml Extra super-strong Espresso or 30g of Instant Coffee Powder with 20ml of Hot Water 1 Egg White
125ml of Cream, Whipped 20g Cocoa Powder to dustBELLABOX FEBRUARY UNBOXING REVIEW | MsDessertJunkieMsDessertJunkie2016-02-25 | SUBSCRIBE TO ME ON YOU TUBE
Ingredients - Makes 3 Rectangular Size Pop Tarts One Sheet of Short Crust Pastry 100g of Jam/Jelly (I used Strawberry & Fruits of the Forest) 1 Egg for Egg Wash 10ml of Milk (add gradually as needed to get constancy) 100g of Icing Sugar Sprinkles for DecorationsCHINESE ALMOND COOKIES RECIPE | LUNAR NEW YEAR | MsDessertJunkieMsDessertJunkie2016-02-07 | SUBSCRIBE TO ME ON YOU TUBE
Bake in a preheated oven 180c 350f for 20 to 25 minutes until golden brown. Allow to cool on the tray for 5 minutes before allowing to cool to room temperature on a wire rake.BELLABOX JANUARY UNBOXING REVIEW | MsDessertJunkieMsDessertJunkie2016-01-29 | SUBSCRIBE TO ME ON YOU TUBE
Who doesn't love a little bit of a surprise ! You can get your own bellabox here !
www.bellabox.com.au
THIS IS A NOT A PAID PRODUCT PLACEMENTAUSTRALIAN ICED VOVO BISCUIT RECIPE | AUSTRALIA DAY RECIPE | MsDessertJunkieMsDessertJunkie2016-01-23 | SUBSCRIBE TO ME ON YOU TUBE
Ingredients 115g Room Temperature Butter, unsalted 100g Caster / Granulated Sugar 55g Brown Sugar, packed light 225g Smooth Peanut Butter 1 Egg Room Temperature, large Dash of Vanilla 16g Baking Powder 300g All-Purpose / Plain Flour
150g Jam, Jelly or Fruit Spread
Bake for 10 to 15 minutes in a per heated over 180c 350f, until golden brown. Allow the cookies to cool on the tray for 5 minutes before moving to a wire rack to cool2016 GOALS | MsDessertJunkieMsDessertJunkie2016-01-13 | SUBSCRIBE TO ME ON YOU TUBE
HERE ARE MY 2016 GOALS !!! - Make it to 7000 Subscribers - Update my blog once a month - Vlog More -Travel More - Colab More, at least 5 videosHELLO THERE 2016 | MsDessertJunkieMsDessertJunkie2016-01-08 | SUBSCRIBE TO ME ON YOU TUBE
Ingredients 2 scoops of vanilla ice cream, softened 1 cup milk 7 Oreo Biscuits, broken into pieces 2 candy cane, crushed whipped cream for topping, optionalSUMMERTIME LIMONCELLO TIRAMISU RECIPE | MsDessertJunkieMsDessertJunkie2015-11-24 | SUBSCRIBE TO ME ON YOU TUBE
Ingredients 3 Oranges, juiced 3 tbsp 75ml of Limoncello Liquor 12 Savoiardi Sponge Fingers 300 g Mascarpone Cheese 2 tbsp icing sugar Juice of a Lemon Zest of a Lemon Vanilla Extract Fresh Fruit to decorate, here I used Strawberries and Blueberries Dark Chocolate for Grating Icing Sugar for DustingKIT KAT MILKSHAKE RECIPE | MsDessertJunkieMsDessertJunkie2015-11-16 | SUBSCRIBE TO ME ON YOU TUBE
1 4 finger Kit Kat bar 2 cups vanilla ice cream (or frozen yogurt) 1 cup milk 1 teaspoon vanilla extract 2 Tablespoons of Chocolate Syrup Can't Get Chocolate Syrup... why not make your own youtube.com/watch?v=a81L7RTUdTo
Whipped creamPUMPKIN SPICE CUPCAKES WITH BUTTERCREAM ICING RECIPE | MsDessertJunkieMsDessertJunkie2015-10-30 | SUBSCRIBE TO ME ON YOU TUBE
140 g Self Raising Flour 20g Pumpkin Spice Good Pinch of Salt 5 g Baking Powder 55 g Butter, softened 100 g White Sugar 35 g Brown Sugar 1 Egg 90 ml Milk 120 g Pumpkin Puree
Icing 50g Butter at room temperature 65ml of Milk 500g Icing Sugar
Pumpkin Spice - Use these ratios to make up your mix
3 parts ground cinnamon 1 part ground ginger 1 part ground nutmeg 1/2 part ground cloves 1/2 part ground allspiceHALLOWEEN WITCHES FINGERS - GLUTEN FREE Recipe | MsDessertJunkieMsDessertJunkie2015-10-23 | SUBSCRIBE TO ME ON YOU TUBE
Ingredients - Makes 24 FINGERS MHAHAHHHHAHAHAHA 2 Egg Whites Pinch of Cream of Tartar 125g Caster Sugar Green Food Dye Blanched Almonds
Bake for one hour at 105c or 225f
Keep in a air tight container while storing.HALLOWEEN MONSTER MASH NO BAKE Recipe | MsDessertJunkieMsDessertJunkie2015-10-13 | SUBSCRIBE TO ME ON YOU TUBE
Ingredients - Makes one tray of mash 375g of Dark Chocolate Melts 150G of Milk Chocolate Melts Pinch of Salt
Then Candy to decorate I used Candy Corn, Wilton Candy Eyeballs (Not sponsored) M&M's and Lolly teeth.
Place into the fridge to set then cut up for your little monsters.LEMON MADELEINE COOKIES RECIPE | MsDessertJunkieMsDessertJunkie2015-09-25 | SUBSCRIBE TO ME ON YOU TUBE
Icing 50g Butter at room temperature 65ml of Milk Pink food colouring (2 or 3 drops to get that colour) 500g Icing SugarIM BACK FROM OUT OF SPACE... | MsDessertJunkieMsDessertJunkie2015-09-09 | MY BLOG msdessertjunkie.wordpress.com
Amazing dessert treats that anyone can make !! Let me show you how to make desserts that you won't forget. New videos uploaded every Friday, so SUBSCRIBE NOW !!