Tempt My Tummy Tuesday!!! Fudge Brownie & Cookie Dough Cake

Fudge Brownie & Cookie Dough Cake from Rasperri Cupcakes!!!

This looks so scrumptious!!! I might have to make this one day soon :)

Check out more Tempting Recipes at Blessed With Grace!!

Tempt My Tummy Tuesday..Rolo Cake!!!

When I stumbled across this cake I was impressed - Rolo Cake!!! Yummy!! I knew this would be a great pick for tempting your tummies. This cake comes from Cookies and Cups and I encourage you to head over and take a look!!





More more Tempting treats check out:

S'more Cream Puffs

S'more Cream Puffs From A Pretty Life In The Suburbs....

I thought these were a perfect tempting dessert for my Tuesday (well Thursday) post!!! LOL

I only discovered S'mores this year and I am in love....

Check out Blessed With Grace for more tempting recipes....and hop over to School Adventures on Pinterest to see a huge collection of some great recipes.

Tempt My Tummy Tuesday...Torta di Pane al Cioccolato!!!! (Chocolate!!)

Check out this delicious looking dessert from From my Sweet Heart...Torta Di Pane Al Cioccolato!!!




This is my kind of dessert...if it was presented at a gathering it would be my pick!!! Yummy!! Will have to try this one :)

Check out more Tempting recipes at Blessed With Grace....
 

Tempt my tummy Tuesday...Chicken and Apple Sausages

CHICKEN AND APPLE SAUSAGES

This sounds so yummy!!! When I lived in England, I used to look forward to the picnics my Dad used to take us. On these outings we used to go to the local supermarket and pick our foods. I always chose a lattice pork and apple pie. They were so good!! This has created a love of apples mixed with meats. These chicken and apple sausages sound perfect to me!! Yum!

Head to Stay At Home Mum for the recipe... and head to Blessed With Grace for more Tempting recipes!!

Tempt My Tummy Tuesday...Soaked Banana Bread!!

We made this for breakfast this week. My kids loved it!! It was moist and tasty and contained only a small amount of rapadura sugar, as well as some honey!! You really must give it a try!!!

Don't be put off by soaking as it is not time consuming and labour some, it has great nutritional benefits.

I changed the recipe slightly as the girls were still dairy free. I omitted the kefir/buttermilk and used water plus a small amount of almond milk. I used olive oil in place of the butter, but would have preferred to use coconut oil but had run out.

Hop over to The Nousishing Home on Facebook for the recipe!!

For more tempting recipes head to Blessed with Grace:

Tempt My Tummy Tuesday... Healthier Cracker Jack Popcorn!!!

This recipe was found on the menu plan we are following. I had never heard of this but after making it last night for dessert, I know it will be a regular in this house. It is so yummy!!1 Lots of caramel nutty flavour - YUM!









This recipe can be found at The Nourishing Home and trust me it is worth the time to pop over to have a look.

Easy Popcorn Method:

I also found an easy way to pop your own corn in your microwave. All you need is to place 1/2 cup of popcorn kernels into a paper bag. Then fold down the top a few times. Stand it up in the microwave. Cook on High until you hear the popping die down.  Popcorn is ready!!

For more tempting recipes head to Blessed With Grace:

Tempt My Tummy Tuesday....Grilled Shrimp Kabobs!!

We made these last night and they are so tasty...all of my kids loved them plus the two extras I had last night :). They are from The Nourishing Home that features real food recipes. We have been following a menu plan from The Better Mom that features recipes from The Nourishing Home.

Grilled Shrimp Kabobs:



These kebabs are basted with Emeril's Essence Seasoning which is featured within the recipe with a link to the recipe. These were so tasty!!!

Check out more tasty recipes at: 

S'mores Cups...Tempt My Tummy Tuesday!!

S'MORES CUPS


Does that tempt your tummy????? It sure does mine!!!



You can find this delightful recipe at Texas Cottage (pinned via School Adventures on Pinterest)


For more tempting recipes head to:


 

Chocolate Fudge Slice...Tempt My Tummy Tuesday!!!

This is Adele's current favourite snack!! And again it is so quick and easy to make!!! I love recipes like this when I am really busy!

Chocolate Fudge Slice

1 cup Self-raising flour

1/2 cup brown sugar

1/2 cup coconut

125g chocolate chips

1 tin condensed milk

125g butter, melted

1) Grease a slice tin and preheat oven to 180C.

2) Combine all ingredients in a bowl and mix well.

3) Spread into slice tin.

4) Bake for about 30 mins.

5) Cool in pan and then decorate with icing sugar.

For other tempting recipes head to 

Tempt my tummy tuesday....Crispy Cornflake Biscuits!!

I wasn't sure how these would turn out...but they are delicious!! So I decided to share them :)

These are great for school lunches (so I have just found out!) and for home morning teas. I love dipping mine into hot milk or hot chocolate. And they are so easy and quick to make!

1/2 cup sugar
1 cup coconut
1 cup rolled oats

1 cup cornflakes

1/4lb butter, melted
1 dessertspoon of honey.

1) Mix all dry ingredients together.
2) Melt the butter and honey together.
3) Mix butter into dry ingredients.
4) Place in a slice tin and bake until golden brown - 325F.
5) Cut these into squares whilst hot but leave in pan to cool.

* Rice bubbles can be used instead of cornflakes.*


Check out other great recipes at 

Tempt My Tummy Tuesday

Kiwi, Blueberry Cream Cheese Tart




Doesn't this look fresh and yummy!!! My daughter chose this one as her favourite fruits are kiwi and blueberries. You can find this recipe at The Other Side of 50! Check it out!!

You can find more delicious recipes at :

Tempt my Tummy Tuesday!!! Reese's Peanut Butter Banana Bread

From Cookies and Cups I present something really delicious...



This sounds and looks divine!!! I can't wait to have the chance to bake it!!

Head over to for more yummy cooking ideas :)

Tempt my Tummy Tuesday... Banana and Raspberry cake with Passionfruit icing!!

 I found this recipe in the latest Australian Good Taste Magazine and thought it worthy of this spot! I absolutely love love finding new, exciting recipes to try out.

Banana And Raspberry Cake with Passionfruit Icing:


Melted butter, to grease
125g butter, chopped
140g (2/3 cup) firmly packed brown sugar.
2 eggs, lightly whisked
125g (1/2 cup) sour cream
260g (1 cup) mashed banana (about 4 bananas)
225g (1 1/2 cups) Self-raising Flour
1 tsp ground cinnamon
1/4 tsp bicarbonate of soda
100g Frozen raspberries
125g cream cheese, room temperature
40g butter, room temperature
80g (1/2 cup) pure icing sugar
60ml (1/4 cup) fresh passionfruit pulp
Rasperries to serve.

1. Preheat oven to 180C. Stir the butter and sugar in a small saucepan - low heat - until melts. Set aside and cool for 10 minutes.
2. Stir the egg, sour cream and banana into butter mixture.
3. Sift flour, cinnamon and bicarb into large bowl. Add banana mixture, stir until combined. Fold in raspberries. Spoon into prepared pan.
4. Bake 1 hour, 10 mins.
5. Cool 5 mins before transferring to wire rack.
6. Use an electric beater to beat cream cheese, butter and icing sugar in bowl until pale and creamy. Beat in half passionfruit pulp. Spread over cooled cake. Top with raspberries and drizzle with remaining passionfruit pulp.


Hope you enjoy baking this fruity delight.....


Check out other tempting recipes at:


www.blessedwithgrace.net

Tempt My Tummy Tuesday

Chocolate Overload Brownie Pizza Pie




A chocolate lovers dream!!! Gooey and chocolatey!!!

Sourced from Slice of Life Sunday via Pinterest.

Check out other tempting treats at...

Tempt My Tummy Tuesday!!! Magnum Ego Pancakes!!!

Yes!!! You read correctly!! Magnum Ego Ice cream Pancakes...very simple but oh, so delicious!

This evening we decided to have pancakes with ice cream, but guess what!....My big boy forgot about mum and ate the last of the ice cream :( I was a little sad until I realised that I had a Magnum in the freezer :)!!!

Now as naughty as this seems, it was so worth it! I took this magnum out of it's wrapper. I broke up the Magnum inside my pancake. I folded over the pancake and squished the ice cream inside!!! And I left it to melt for a minute, then I drizzled over some maple syrup (just a little!!). Then I tucked into a creamy, sweet, gooey pancake sensation....you really must try this...yummy!!

Now the picture below does not look that impressive, but believe me, once you try this, it may just become a regular treat!!

Check out more tummy tempters at ...

Tempt my Tummy Tuesday

Is this tempting or what!!!

What is it you may ask....well it is an INSIDE OUT RICE KRISPIE CHOCOLATE CHIP COOKIE!!!!


I was excited when I found this, it looks so delicious....I can't wait to try it :) It definitely is tempting my tummy :)

Check out more tempting recipes at:

Tempt my Tummy Tuesday!! Milk with chocolate ice cubes :)

I just found this cool idea on pinterest!! My kids will be so excited and I thought it was perfect for this post, so here it is..


Milk with chocolate ice cubes!!!

Photo and recipe from The Dough via Homeschool Adventures on Pinterest

Chocolate ice

• 200ml milk
• 50 ml of water
• 1 tablespoon unsweetened cocoa powder
• 1 teaspoon sugar
• 1 tablespoon instant coffee (optional)
• 70g dark chocolate (66%)

Milk with Vanilla

• 600ml milk
• 60g sugar
• 1 vanilla pod

For chocolate ice (12 to 14)

Finely chop chocolate and place in a heatproof bowl. Pour milk and water in a saucepan, add sugar, cocoa and coffee and mix thoroughly to avoid lumps. Bring to a boil over medium heat then remove from heat. Pour over chocolate, melt 5 minutes then mix gently with a wooden spoon to get a cream smooth and creamy. Cool and pour into an ice cube tray and freeze. For milk with vanilla Pour milk into a large saucepan, add sugar and stir to dissolve. Slit the vanilla pod in the center, scrape the seeds and put them in the pan. Bring to a boil over medium heat then remove from fire. Cool, then refrigerate several hours or preferably overnight. To serve, place ice cubes in glasses of chocolate (depending on size of glasses 3-4 ice cubes) and pour over the cold milk with vanilla. You can enhance the drink by serving with whipped cream and chocolate or cigarettes into gourmet dessert by mixing the milk with the vanilla ice cream for a creamy milkshake: the Mister Choc Summer , irresistible nugget of chocolate . Simple and effective!

Tempt My Tummy Tuesday!!! Salted Caramel Brown Butter Hazelnut Brownie Chunk Nutella Swirl Ice Cream!!!

I have just recently bought myself an icecream machine and so have been searching the web for delicious recipes. And I found this!! The Salted Caramel Brown Butter Hazelnut brownies chunk nutella swirl icecream!!! This recipe is found at Brave Tart.

When I read this my head went 'WOW!' and my tummy went ' Yum...'!! I can't wait to make this icecream packed with lots of yummy goodness. And I thought this would be a great recipe to tempt your tummy :)!!

You will need some of these recipes to make this glorious icecream (or use your own or store bought - up to you :).

Caramel · GF (about a pint)

12 ounces cream
1 vanilla bean, split and scraped
1½ ounces butter
7 ounces sugar
¼ tsp salt

Bring the cream to a boil with the vanilla bean. Steep for an hour, or as long as you can. If you don’t have that kind of time, use 1 Tbsp of vanilla extract instead.

Caramelize the 7 ounces of sugar by setting a large pot over a medium flame. Sprinkle with some of the sugar to form an even coat over the bottom of the pan. As the sugar melts, sprinkle in a little more. This is a slow process. Shake and swirl the pan to mix, don’t stir. If you notice a hot spot that is caramelizing too fast, sprinkle extra sugar there to “put it out” so to speak. When all the sugar has been added and liquefied, cook until it reaches a foxy brown color.

Immediately pour in a quarter of the cream, and stir. It will bubble and foam and if you didn’t listen to me and used a small pot, you may experience a dangerous overflow, burn your toes, and spend the rest of the day cleaning caramel from your stove. But, if you have a large pot, you’re safe. The mixture will foam up, but not out. Stir, being careful of the steam that’s undoubtedly coming from the pot. The sugar will clump. Worry not.

When the foam subsides, pour in more cream, repeating until it’s all been safely added. Stir and simmer until any clumped up sugar has dissolved. Then stir in the butter, salt, and vanilla bean scrapings.

You can strain the mixture if you like, to sieve out any bits that may have not dissolved. I like to leave the vanilla bean in until just before serving, so it continues to infuse the caramel.

And another recipe...
Brown Butter Hazelnut Brownies

Dress the brownies up or down by baking them in either a 9“x13” pan and cutting into simple squares, or bake them in 4” round tart pans. Even as a super casual square, these brownies have a seriously elegant flavor.

16 ounces unsalted butter
12 ounces dark chocolate (70% minimum) chopped
1 vanilla bean, split and scraped, seeds reserved or 2 Tbsp vanilla extract
7 ounces toasted hazelnuts, skins removed
4.5 ounces cocoa powder (not Hershey’s. I’m serious.)
6 eggs
21 ounces sugar
1 tsp salt
1 Tbsp instant espresso powder

optional: additional chocolate for drizzling or dipping

Preheat the oven to 325°.

Line a 9“x13” metal baking pan with a sheet of aluminum foil; one long strip down the middle and hanging over the ends will get the job done. This will make removing the brownies super easy, and cleaning up a little less onerous. Alternately, lightly greases 15, 4” round tart pans.

What to do: melt the butter, along with the vanilla bean, in a medium saucepan over low heat until liquefied. (If you’re using vanilla extract, don’t add it now. Add it in later, with the salt and espresso.)

Crank up the heat to medium low. The mixture will bubble, possibly spit, and make a lot of noise. Keep an eye on it, and keep simmering. You’ll notice brown bits forming on the bottom, you don’t want these bits to turn black*. Don’t bother with stirring or skimming, just watch and listen and possibly turn down the heat if it looks too toasty. After a while, the butter will really go ninja silent, which means you’re done.

Now remove from/shut off the heat and add in the chocolate. Whisk, scraping along the bottom to mix up the browned bits, until smooth. The mixture will be quite thin. Set off the heat to cool.

Put the hazelnuts and cocoa in the bowl of a food processor and pulse until finely ground. Don’t bother sifting, the nibby bits of hazelnut are really nice in the finished brownie. Set aside.

With a hand mixer or stand mixer fitted with a whisk attachment, combine the eggs, sugar, reserved vanilla seeds (or vanilla extract if you’re going that route), salt, and espresso powder. Whip on medium speed for about 5 minutes.

Turn down the speed on the stand mixer to low and pour in the butter/chocolate mixture all at once. Immediately add in the dry ingredients and keep mixing until just incorporated.

Pour or spoon into the prepared pan or pans. Bake about 30 minutes for the large pan, and closer to 15 for the 4” rounds. Bake until just slightly firm to the touch. They may not seem totally done when you pull them out, but this particular brownie is so very dense that it will retain its heat and keep cooking for quite some time. Err on the side of gooey.

Cool the brownies thoroughly before cutting or removing from the pans.

In the case of the 9“x13” pan, lift the brownies out of the pan by tugging on the foil. If you’re looking to get extremely neat squares, refrigerate the brownies for an hour before cutting.

In the case of the 4” rounds, wedge a toothpick between the brownie and the pan, wiggle to loosen the brownie, then flip the pan over and rap firmly against the counter. It should pop right out, but if you have trouble, keep toothpicking around the edges until the brownie comes out.

In either case, drizzle or cover in tempered chocolate if you like, or serve them as-is.

*If you were to accidentally blacken your butter, you can still save the day! Instead of mixing the chocolate into the butter, strain the butter into the chocolate, so as not to incorporate any of the burned bits. The butter will have a pronounced toasty flavor, but it is actually quite yummy. I’ve saved a batch or two with this method, so fear not.

And then homemade Nutella if you want...

7 ounces water
15 ounces sugar
6 ounces corn syrup or honey
3 ounces butter (you may omit the butter for vegan/lactose free)
1 vanilla bean, split and scraped, bean minced (directions below)
10 ounces hazelnuts, toasted, skinned, and roughly chopped

8 ounces dark chocolate (preferably not from chips), melted & cooled
1 ounce cocoa powder
3/4 tsp salt
6 to 8 ounces hazelnut oil

Lightly grease a sheet pan with butter and set aside.

To prepare the vanilla bean, split it in half and scrape; add the bean paste into the sugar. Now, cut the bean halves in half, lengthwise. Now mince these four strips as finely as you can. Rub your vanilla coated fingers in the sugar to “clean” your fingertips without wasting the vanilla

Combine the water, sugar and vanilla bean paste, corn syrup, butter, and minced vanilla bean in a sauce pot. Turn the heat to medium and stir gently while heating to dissolve the sugar. Once the mixture starts to boil, stop stirring and let it carry on, undisturbed.

Cook until the mixture has a pale golden color, about 300° on a candy thermometer. This temperature yields the most authentic “Nutella” flavor. If you’d like a more pronounced caramel flavor, let the mixture darken to a foxy amber. But, as I said, 300° is perfect.

Shut off the heat, add in the toasted hazelnuts and stir thoroughly. Pour the mixture onto the sheet pan and spread it out with your spatula. Compared to the average batch of nut-brittle, there are a lot of nuts and not so much brittle. So the mixture will seem quite thick, but that is quite fine.

When the brittle has cooled completely, chop it roughly with a knife to make it a little more manageable for your food processor. Take care if you break it up with your hands. I’ve actually cut myself pretty badly before with a sharp piece of brittle. (Brutal brittle!)

Put about half the brittle in the food processor and begin pulsing to chop it into smaller bits. Add the rest of the brittle in, pulsing the blade all the while, and then just let the processor run until it begins to form a paste.

Shut off the processor, pour in all of the cooled chocolate, cocoa, and salt. Replace the lid and continue to run until the mixture is homogeneous. Then, with the mixer still running, slowly drizzle in the oil. Use the full 8 ounces if you would like a thinner texture, use less for a thicker, more traditional spread.

If you’re anything like me, you will immediately begin dipping any available food stuffs into the mixture, baguette being the first and best option. Bananas second. Followed by pretty much anything. Once you’ve had your fill, transfer the mixture to jars. You’ll have about 5 cups, depending on how hard you snacked first.

When it’s fresh off the food processor, the mixture will be disturbingly liquidy. But it will set up to smooth, creamy, Nutella-like texture as the chocolate cools. If your kitchen is quite cold, it will set up much faster. I made this at work where it is about 60° and it set up fast. Whenever I make it at home (a balmy 72°) it can take several hours.

Store at room temperature, for up to two weeks. Refrigerate or freeze indefinitely. Just take care not to microwave the mixture if you are thawing it out, the heat will cause the crystallized sugar to melt out, destroying the additively crunchy texture of the paste.

And at last the ICECREAM recipe!

20 ounces (1 batch) caramel, still warm

3 ounces milk
3 ounces cream
1/2 vanilla bean, split and scraped
2 ounces egg yolks
2 ounces sugar
1/4 tsp kosher salt, or more to taste

6 ounces brown butter hazelnut brownie chunks
2 ounces "Nutella"

In a small pot, bring the milk and cream to a simmer with the vanilla bean pod. When the mixture begins to bubble, shut off the heat and cover with a lid. Steep for one hour.

If you haven’t already made the caramel, this would be the perfect time. Either way, once you’ve got it, put the caramel in a medium bowl and place a sieve over it. Set aside until later.

When the dairy has finished steeping, return it to a simmer. Whisk together the yolks, sugar and salt in a small bowl.

Once the dairy begins to simmer, fish out the vanilla bean and use a spatula to scrape out all of the heavily flavored cream from inside the pod. That stuff is liquid gold, make sure not to lose a drop. It’s easier to scrape out the vanilla pod while it’s still warm (hence bringing the mix to a simmer) because when cold, the vanilla-goo congeals and sticks more resolutely to the bean.

Now, whisk some of the hot dairy mixture into the egg yolks, one ladle-full at a time, until the egg mixture is quite warm. Then whisk the egg mixture into the pot of cream and turn the heat to medium low. Stir constantly, making sure to scrape all along the bottom of the pot while to avoid allowing any of the mixture to curdle.

Continue cooking and stirring until the ice cream base thickens markedly (“coating the back of a wooden spoon” being the popular description of done-ness).

Immediately shut off the heat and strain the custard through a sieve and into the bowl of caramel. Whisk them together until thoroughly combined.

Give the base a taste and see if you’d like to add more salt. I call for a 1/4 tsp of salt, but really, that’s just a starting point; some people like their “salty caramel” really salty and others like just a hint. Just bear in mind the ice cream will be paired with brownie chunks and "Nutella", so salt plays an important roll in offsetting all that sugar.

Cool in an ice bath and refrigerate overnight. Process in an ice cream maker according to manufacturer’s directions. In my experience, this ice cream can take much longer to freeze than other ice creams. Don’t be alarmed, it will churn up eventually, just give it some extra time.

While the ice cream is churning, toss the brownie chunks with the "Nutella" in a medium bowl, until evenly coated. The measurements given are rough; you may find you want more chunks or more "Nutella." Use your judgement; remember more is more.

When the ice cream has finished churning, fold in the "Nutella" coated brownie chunks, transfer to a container and freeze.

I hope that you enjoy.....I know I will...yum, yum!

Tempt my Tummy Tuesday!! (on thursday!!)

Linking to Tempt my Tummy Tuesdays hosted by Blessed with Grace.

I have decided to share a recipe that I have had for a while...Super Snickers Brownies!!!

8 tbsp butter, melted
1 cup sugar
2 large eggs
2 tbsp water
1/2 tsp vanilla essence
1 pinch salt
1/2 tsp baking powder
1/2 cup cocoa
3/4 cup all purpose flour
8 fun size snickers, chilled

1) Preheat oven to 350F. Grease 9" x 13" pan with butter.

2) Beat butter and sugar together in a large bowl until blended.

3) Beat in the eggs, one at a time, and then stir in 2 tbsp of water and the vanilla.

4) Sprinkle salt and baking powder over the mix, beat in. Do the same with the cocoa. Stir in flour until blended.

5) Put the snickers in a blender and pulse on low speed until all bars have reduced to a coarse crumble. Fold the bars into the batter.

6) Scrape batter into pan. Bake 30 mins until set but still kind of squishy, and top slightly cracked. Cool completely, then cut into squares.

I found this recipe at Cooking with Good Morning America.