If you or your loved ones are Star Wars fans, you can make this super-dee-duper easy pizza recipe using mini pitas, pizza sauce, and some well placed cut toppings. It’s really that simple! You won’t even need the force to make these, although…that would be pretty awesome.
Ingredients
8 mini pitas
Pizza sauce
Salami slices
Pepperoni
Black & Green olive slices
Mozzarella cheese
Equipment
Baking Sheet
Shaped cookie cutters (don’t have these? find the outline shapes online and use a knife to trace!).
Method
Preheat your oven to 375 degrees Fahrenheit.
On a parchment lined baking sheet, place your pitas down. Take a tablespoon of pizza sauce to the tops of each one, and spread out to the edges.
Top each pizza with mozzarella cheese.
Then, using cookie cutters or a sharp knife, cut out your characters and place on the center of each.
Use olives for eyes, pepperonis for death stars, etc. GET CREATIVE!
Bake for 10 minutes or until cheese is melted and lightly browned.
S’mores always remind me of summers spent camping out under the stars, but I could honestly eat that perfect combination of gooey marshmallow and melted chocolate all year! I brought back my homemade porg marshmallows to show you how to turn them into an un-porg-etably delicious treat.
Homemade marshmallows can seem intimidating at first, but the secret to getting them smooth and the right shape is just a little water. Once you get the first few piped the rest of your batch will be a breeze! Add chocolate and your favorite graham crackers, and you’ll definitely want s’more of these cute s’mores!
Ingredients:
Condiments
1 tbsp Corn syrup, light
Baking & Spices
1/4 cup Cornstarch
1 Icing fitted with a, Black small
1 Orange and grey/silver sanding sugar
1/2 cup Powdered sugar
1 Pinch Salt
12 Squares of chocolate
1 cup Sugar
1 1/2 tsp Vanilla extract
Oils & Vinegars
1 Vegetable oil
Snacks
12 Chocolate graham crackers
Desserts
1/4 cup Candy melts, orange
1 Candy thermometer
1 envelope Gelatin, unflavored
24 Nonpareils, black jumbo
Liquids
1 3 + 1/4 cup cold water
Other
Cardstock
Piping bags
1/2 ” round piping tip
Large, round piping tip
Scissors
Toothpicks
Small zip-top bags
Helpful Tip
All cutting should be done by an adult.
Directions
1. Download, print, and cut out porg template.
2. Melt the orange candy melts by heating in the microwave in 30-second intervals at 50% power until smooth, stirring between each set. You can add a teaspoon of vegetable oil if they are lumpy once completely melted.
3. Place the porg template under a piece of wax paper, and use a toothpick to draw the feet with the orange melts. Set aside to harden.
4. Prep your sanding sugars by placing a little of the orange, and a little of the grey sugars into separate small zip-top bags. Cut a tiny corner off of each and set aside.
5. Prep 2 piping bags by fitting one with a large round tip, and the other with a 1/2″ round tip. Lay a piece of wax paper over a baking sheet. Combine the marshmallow coating ingredients in a bowl, and lightly sift the powder over the wax paper. Set aside.
6. Pour 1/3 cup cold water in the bowl of an electric mixer, and stir in the gelatin. Allow the gelatin to soften while you make the syrup.
7. In a small saucepan, combine the sugar, 1/4 cup water, light corn syrup, and salt. Stir, and cook over medium heat until the sugar dissolves. Then turn the heat up to high, and continue to cook (without stirring) until the syrup reaches 240° F on a candy thermometer.
8. With the mixer on low, slowly pour the syrup into the softened gelatin. Gradually increase the speed to high, and whip until soft peaks form and hold their shape, about 8-10 minutes. Add the vanilla extract, and whip just until it is incorporated.
9. Transfer the marshmallow to the 2 prepared piping bags. You can place the porg template underneath the wax paper, on your baking sheet that you’ve prepared with coating powder, as a guide.
10. Using the bag with the 1/2″ tip, pipe a large circle for the body, and then a smaller one on top for the head. Use the other piping bag fitted with the smaller round tip to make the wings. If you are left with any lumps or peaks on the marshmallow you can lightly wet a clean finger and smooth out the marshmallow. You want to work quickly before the marshmallow begins to set, so only pipe 2 at a time, and then add the decorations.
11. To decorate, start with the orange sugar, and carefully pour it in a pattern that replicates the look of the porgs. Then pour the grey sugar over the wings, edges of the body, and top of the head of each porg.
12. Add a nonpareil to each side of the face for the eyes, placing them just over the orange sugar, and then place 2 of the candy melt feet at the bottom.
13. Allow the marshmallows to set, uncovered, for at least 7 hours, or overnight before adding the decorating icing.
14. Use decorating icing to pipe the mouths and nostrils onto the porgs. Carefully unpeel the marshmallows from your baking sheet. You can lightly coat any sticky areas with the marshmallow coating mixture.
15. When you are ready to turn them into s’mores, break your graham crackers in half. Place 1 half on a plate and top it with a porg. Heat in the microwave for 5-7 seconds, then add the chocolate square and the other half of your graham cracker. (Extra marshmallows can be stored in an airtight container for up to a month.)
Minimise your washing-up with this delicious one-pan chicken pie with spinach and herbs and topped with crispy filo pastry. It’s ideal for busy weeknights.
Nutrition: Per serving
kcal 526 fat 22g saturates 8g carbs 47g sugars 7g fibre 7g protein 32g salt 1.3g
Ingredients
2 tbsp olive oil , plus a little extra for brushing over the pastry
bunch spring onions , sliced into 3cm pieces
250g frozen spinach
6 ready-cooked chicken thighs (or see tip, below)
350ml hot chicken stock
½ tbsp wholegrain mustard
200g frozen peas
200ml half-fat crème fraîche
½ small bunch tarragon , leaves finely chopped
small bunch parsley , finely chopped
270g pack filo pastry
Method
STEP 1
Heat oven to 200C/180C fan/gas 6. Heat the oil in a large, shallow casserole dish on a medium heat. Add the spring onions and fry for 3 mins, then stir through the frozen spinach and cook for 2 mins or until it’s starting to wilt. Remove the skin from the chicken and discard. Shred the chicken off the bone and into the pan, and discard the bones. Stir through the stock and mustard. Bring to a simmer and cook, uncovered, for 5-10 mins.
STEP 2
Stir in the peas, crème fraîche and herbs, then remove from the heat. Scrunch the filo pastry sheets over the mixture, brush with a little oil and bake for 15-20 mins or until golden brown.
RECIPE TIPS
USE SHREDDED CHICKEN
Use 400g shredded roast chicken if you have leftovers from Sunday lunch.
Chocolate Magic Flan Cake combines two favorite desserts in one! Part moist chocolate cake and part creamy custard, it’s the ultimate sweet treat!
Impossible Chocolate Flan Cake is easy to make and sure to wow the crowd. A luscious combination of caramel, chocolate cake, and (leche) flan, it’s the ultimate baked treat!
If you love a moist chocolate cake and a creamy flan, you are in luck. I am going to show you how to make a stunning Impossible flan cake that combines these two dessert favorites in one delectable treat!
What is magic chocoflan
The cake is made up of three components and baked in a bundt pan. The layering starts with the dulce de leche, followed by the chocolate batter and, finally, the flan. As it bakes, the cake rises to the top, and the custard sinks to the bottom.
Once the cake is released from the pan and inverted the cake on the serving platter, you’ll find that the chocolate and flan layer have magically switched places! You get a gorgeous cake with a luscious caramel glaze sitting on top.
How to make
Chocolate cake layer
To prevent lumps in the batter, make sure that the milk and eggs are at room temperature.
In a large mixing bowl, cream butter and sugar with an electric mixer until thick and fluffy.
Add the egg and continue to beat.
In a separate bowl, sift together the dry ingredients and add half of the mixture into the mixing bowl.
Add half of the milk. Beat the mixture until the dry ingredients are just moistened.
Add the remaining half of the dry mixture and the milk and beat just until the ingredients are incorporated. Do not overmix as it will result in a dense cake.
Flan layer
In a mixing bowl, combine condensed milk, evaporated milk, eggs, and vanilla extract. Stir until well incorporated.
Using a fine-mesh sieve, strain the mixture into a spouted container.
Assembling layers
Preheat oven to 350 F.
Grease a 12-cup bundt pan with softened butter and add the dulce de leche, swirling to cover the bottom of the bundt pan.
Spoon the chocolate batter on top of the dulce de leche, making sure to fill the pan evenly. Using an angled spatula, smoothen the top.
Carefully pour the flan mixture over the chocolate batter.
Cover the bundt pan with aluminum foil, securing the edges.
Baking the cake
Set the bundt pan on a roasting pan and place inside the oven. Carefully pour about two inches of hot water into the roasting pan to create steam inside the oven as the cake bakes.
In a 350 F oven, bake the cake for about 60 minutes without opening the oven door to keep the steam from escaping.
After 60 minutes, check the cake by inserting a skewer in the middle. The cake is ready if the skewer comes out with some soft chocolate cake crumbs.
Take the cake out of the oven and let it cool completely on the roasting pan.
To release the cake, gently shake the roasting pan from side to side to loosen the cake.
Invert a cake serving plate over the bundt pan and carefully turn it over. Gently lift the bundt pan from the plate, releasing the cake.
Serve the flan cake right away or refrigerate to chill completely.
And here you have it, layers of decadence in one ultimate treat. Caramel, flan, and chocolate in every slice!
1 ounce butter, softened (for greasing the pan)
¼ cup dulce de leche (homemade or store-bought)
For the Chocolate Cake
¾ cup sugar
5 ounces unsalted butter, softened
1 egg, room temperature
1 ¾ cup flour
¾ teaspoon baking powder
¾ teaspoon baking soda
½ cup cocoa powder, unsweetened
1 ¼ cup milk, room temperature
For the Flan
1 can (14 ounces) condensed milk
1 can (12 ounces) evaporated milk
4 eggs
½ tablespoon vanilla extract
Instructions
Preheat oven to 350 F.
Making the Chocolate Cake Layer
In a large mixing bowl, cream butter and sugar using an electric mixer until thick and fluffy.
Add the egg and continue to beat.
In a separate bowl, sift together the flour, cocoa powder, baking powder, and baking soda.
Add half of the dry ingredient mixture into the creamed butter and sugar mixture. Add half of the milk.
Beat the mixture until the dry ingredients are just moistened. Add the remaining half of the dry mixture and of the milk. Beat just until the ingredients are incorporated.
Making the Leche Flan Layer
In a mixing bowl, combine condensed milk, evaporated milk, eggs, and vanilla extract. Stir until well incorporated.
Using a fine-mesh sieve, strain the mixture into a spouted container.
Baking the Chocoflan
Grease a 12-cup bundt pan with softened butter.
Add the dulce de leche, swirling to cover the bottom of the bundt pan. Set aside.
Spoon the chocolate batter into the bundt pan on top of the dulce de leche, making sure to fill the pan evenly. Using an angled spatula, smoothen the top.
Carefully pour the flan mixture into the bundt pan over the chocolate batter.
Cover the bundt pan with aluminum foil, securing the edges.
Set the bundt pan on a roasting pan and place it inside the oven. Carefully pour about two inches of hot water into the roasting pan.
In a 350 F oven, bake the cake for about 60 minutes without opening the oven door to keep the steam from escaping. After 60 minutes, check for doneness by inserting a toothpick in the center of the cake. If it comes out with some soft chocolate cake crumbs, the cake is ready.
Take the cake out of the oven and let it cool completely on the roasting pan. To release the cake, gently shake the roasting pan from side to side to loosen the cake.
Invert a serving plate over the bundt pan and carefully turn it over. Gently lift the bundt pan from the plate, releasing the cake.
Serve the flan cake right away or refrigerate to completely chill.
Instead of just plain white cupcakes, I took it a step further and made them special. You can change the colors for any holiday. Shades of green for St. Patrick’s Day, pastel colors for Easter, red white and blue for the 4th of July. You get the picture.
Ingredients
Original recipe yields 24 servings
Directions
Cook’s Note:
Top cupcakes with your favorite frosting. I used Sturdy Whipped Cream Frosting from this site.
Nutrition Facts
Per Serving:
120 calories; protein 1.4g; carbohydrates 16.6g; fat 5.3g; sodium 148.7mg. Full Nutrition
This edible wreath is almost too pretty to eat (but seriously, you should dive in — it’s delicious.) Crisp and crunchy meringue lies beneath a ruby red cranberry, raspberry and pomegranate sauce.
Level:Easy
Total:3 hr 45 min(includes cooling time)
Active:45 min
Yield:10 to 12 servings
Ingredients
Wreath:
8 large egg whites, at room temperature
1 teaspoon cream of tartar
1/2 teaspoon fine salt
3 1/2 cups confectioners’ sugar
Whipped Cream:
1 cup heavy cream
Cranberry Sauce:
One 10-ounce bag fresh or frozen cranberries, thawed and drained if frozen
1/3 cup granulated sugar, plus more to taste
Juice of 1/2 lemon
4 cups fresh raspberries
1/2 cup pomegranate seeds
Leaves from 1 bunch fresh mint
Directions
1. Position an oven rack in the lower third of the oven and preheat to 225 degrees F. Line the back of a baking sheet with parchment. Use a 12-inch bowl as a stencil: Flip it upside down and trace a 12-inch circle onto the parchment. Use a 9-inch bowl to trace a circle inside the 12- inch one. This is the outline of your wreath.
2. For the wreath: Combine the egg whites, cream of tartar and salt in the very clean bowl of a stand mixer fitted with the whisk attachment. Whisk on medium speed until foamy, about 1 minute. Increase the speed to medium-high and beat until thick and opaque, about 1 minute more. Gradually add the confectioners’ sugar, 1/4 cup at a time, and beat until stiff, shiny peaks form, 13 to 15 minutes.
3. Build the wreath: Using the template on the parchment as your guide, drop dollops of meringue in a line along the inside of the 12-inch circle. Use a rubber spatula to help clean off your spoon between dollops. Following the 9-inch circle and slightly overlapping the outer ring of meringue, make an inner ring of meringue dollops to fill in the rest of the template. Flatten the meringue slightly with the back of the spoon, making sure to keep a lot of peaks. Bake the meringue until it is dry, crisp, and pearly white on the outside, about 2 hours. Remove from the oven and let it cool completely.
4. Meanwhile, make the cranberry sauce: Bring the cranberries, sugar and lemon juice to a simmer in medium saucepan and cook until the cranberries are soft and just begin to burst and the sugar is completely dissolved, about 10 minutes. Set aside to cool completely. Gently fold in the raspberries and pomegranate seeds. Whip the heavy cream in a medium bowl until soft peaks form.
5. Before serving, spread the whipped cream on the meringue. Spoon over the cranberry sauce and sprinkle with mint leaves.
