Yummiest Chocolate Chip Biscuits

December Challenge attempt was these Choc Chip Biscuits

The recipe was so easy and will be made forever more in this house.
Todd who is the big choc chip biscuit eater in this family has given them the big Thumbs up!

Best-Ever Chocolate Chip Cookies

barely adapted from Anna Olson, Food Network Canada
Ingredients:
3/4 c. unsalted butter, softened
3/4 c. brown sugar
1/4 c. granulated sugar
1 egg
2 tsp. vanilla extract
2 c. all purpose flour
2 tsp. cornstarch
1 tsp. baking soda
1/2 tsp. salt
1 c. bittersweet chocolate chips

Directions:

1. Preheat oven to 350 degrees F.
2. In the bowl of a stand mixer fitted with a paddle attachment, cream together butter and sugars until fluffy and light in color. Add egg and vanilla and blend in.
3. Mix in flour, cornstarch, baking soda and salt. Stir in chocolate chunks.
4. Using a standard-sized cookie scoop or tablespoon, drop dough onto a prepared baking sheet. Bake for 8-10 minutes, until barely golden brown around the edges. (The tops will not brown, but do NOT cook longer than ten minutes.)
5. Let cool, on the sheet, on a wire rack for five minutes. Remove from baking sheet and let cool completely. Makes approximately 3 dozen. Try not to eat them all.




Pinterest original site

for Biscuit recipe

was Apple A Day.

November Pinterest Challenge

Well as you can see, the blogging has been on the backburner over the Christmas period, due to lack of time. The monthly pinterest challenge wasn’t blogged about but it was done. So to bring up to date here is my November pinterest challenge…………..

Peanut Butter and Jam (or Jelly to the Americans) Cupcakes

Now these cakes were sooooo rich, but yummy. I think if I made them again I would just leave enough for 1 helping then freeze the rest and bring out in a week or so as they are not something that everyone kept going back to as they were so heavy and rich. I gave the rest of ours to friends and their kids loved them!

I sourced the recipe from the site The Girl Who Ate Everything, whose original source was from the site How to Eat A Cupcake.

Now as usual their photo and my photo are sooooo different that if I wasn’t telling you they were the same cupcake (they are I promise) you would not know. Actually after looking at the original photo’s I noticed she has made hers in the little cupcake liners where I used the large muffin cake liners, so that’s probably why we found ours so rich they were too much cake in one eating! So note to self – when making these again use the smaller liners.

My icing is very different looking as well, I think the heat here really affected the outcome. But like I say they were very yummy and I will make them again.

Peanut Butter Cupcakes


6 tablespoons (3/4 stick) unsalted butter, at room temp
1 cup smooth or crunchy peanut butter
1 1/3 cups firmly packed light brown sugar
3 large eggs
1 tablespoon vanilla extract
3 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 cup milk
strawberry or grape jelly

1. Preheat the oven to 350 F. Insert 24 liners into a medium cupcake pan.

2. In a large bowl cream together the butter, peanut butter, and brown sugar with an electric mixer on medium speed until fluffy, about 3-5 minutes. Add the eggs one at a time. Beat well. Mix in the vanilla.

3. In a separate bowl combine the flour, baking powder, and salt.

4. Add the dry ingredients to creamed mixture, alternating with the milk. Mix well.

5. Fill the cupcake liners 2/3 full. Bake for 15-18 minutes or until toothpick inserted in the center comes out clean. Do not overbake! Cool cupcakes in the pan. Once cupcakes are cooled you can either pipe the jelly into the center using a decorating tip or just use an apple corer to take out the center of the cupcake and fill with 1-2 teaspoons of jelly. Decorate with frosting below.

Peanut Butter Frosting

3/4 cup smooth
3/4 cup (1 1/2 sticks) unsalted butter, at room temp
1 tablespoon vanilla extract
3 cups confectioners sugar, sifted
3 tablespoons milk
mini NutterButter cookies for garnish

Combine the peanut butter, butter, and vanilla in a medium bowl. Using an electric mixer beat until light and fluffy, about 1-2 minutes. Add the confectioners sugar along with the milk, and beat until well combined. Pipe frosting onto cupcakes using a decorating tip or a ziploc baggie filled with frosting with the corner cut off. Top with a teaspoon of jelly and garnish with NutterButter mini cookies.

Ok here it is........

Well here is the lemon meringue cupcake.

Terrible, terrible photo but they tasted oh

so good!  We had visitors who were

hanging to eat them, so the photo was

very quick.

Now it doesn't look so great, my oven

only cooks on high, so I was hard

pressed to be able to get the meringue

to cook through without the tip

burning :-(

And I should have cut one in half

to show the lemon butter, but like

I say people were waiting.

I made 14 cup cakes and an

apple slice.

Left over about 3 pieces of

slice and 2 cupcakes, between

8 people.  So I'd say the verdict

was they were pretty yummy!

Now to the recipe.

The only thing the same in

the recipe from kokken 69

was the meringue.

I used my basic cupcake recipe

that I use all the time.

Then I used Woolworths homebrand

Lemon Spread.

Followed by Kokken 69's meringue

on top.

Keep an eye out over the weekend

and I will post my basic cupcake

recipe which I have been

using for over 20 years.

So that's the October Pinsperation

Done & Dusted!

Oreo Cheesecake

This is not my photo, this photo and recipe came
from 6 sisters blog, which is a blog that is put
together by 6 sisters as a way of keeping in
touch with each other.  I came across this
recipe on Pinterest.

Bec (Todd's Girlfriend, who loves Oreo's) and
I made this on the weekend as a treat for Bec
before she heads back to Rocky.  John and I
had a sliver each then Bec and Todd ate the
rest over the weekend.  Because I headed off
for the weekend I missed out on a photo, but
I can reccommend this recipe it was easy and
delicious.  I have to admit though I am more
a fan of the non-baked cheesecake, but it is
good to come out of our comfort zone now and
then!


CRUST:


1 (1 pound) package Oreo cookies

4 Tablespoons unsalted butter, melted



FILLING:

3 (8 ounce) packages cream cheese, at room temperature I used a 250g pkt
3/4 cup granulated white sugar castor sugar

3/4 cup sour cream, at room temperature

1 teaspoon vanilla extract

1/2 teaspoon salt

3 large eggs, at room temperature

Directions:

1. Preheat oven to 325°F. Line a 9 x 13-inch pan with foil, leaving a 2-inch overhang on two sides (I spray mine with cooking spray).



2. Make the crust: Place 28 Oreos (I just put the whole pkt in) in a food processor and process until finely ground. Pour into a large bowl, add the melted butter, and stir with a flexible spatula until all crumbs are moistened. Place the cookie-crumb mixture in the lined pan and, using your fingers, press the mixture firmly and evenly into the bottom. Bake 10 minutes, then remove to a wire cooling rack (leave the oven on) while you make the filling. Snap the remaining Oreos in half, put them in the food processor, and turn on and off quickly a few times, just until the cookies are roughly chopped.



3. Make the filling: In a large bowl, using an electric mixer on medium speed, beat the cream cheese and sugar until well blended, about 2 minutes. Scrape down the sides and bottom of the bowl with a flexible spatula and beat again until uniform. Beat in sour cream, vanilla and salt. Scrape down the bowl and mix again. Add the eggs, one at a time, beating well after each. After beating in the last egg, scrape down the sides and bottom of the bowl and beat one more time, to make sure the mixture is fully combined. Stir in chopped Oreos with the same spatula.



4. Pour the cream cheese mixture over the baked cookie crust, smooth the top with the spatula, and bake for 40 minutes, until the filling is set around the edges but still slightly wobbly in the center when you gently shake the pan. Remove the pan to a wire rack to cool to room temperature, about 1 hour. When cool, cover it with foil and refrigerate until well chilled, at least 3 hours. (I chill mine overnight)



5. To cut, use the foil overhang to lift the cheesecake out of the pan and place on a large cutting board. Use a sharp chef's knife to cut the cheesecake into bars, rinsing off the knife with hot water and wiping it dry between each cut. Keep refrigerated until ready to serve.

YUMMY!

Pinsperation for October

Well I just realised I have to do my pinsperation

for October!

Now I was going to attempt something

crafty but the month has gone so QUICK!

So I thought I would go another cooking insperation, and have chosen the following:

Lemon Meringue Patty Cakes - OMG!

The above photo and recipe was taken

off Pinterest and originated at

kokken69 blogspot.

So Emma that's my inspiration

for October.  Does anyone

else want to join in?

I still have a couple of days left

in the month on the weekend so

will see how I'm going for time

and I may also pick something crafty

to try and get done :-)

My sisters pinterest attempt....

Well I called for others to link their pinsperations and this is what my sister decided upon -

These beautiful cupcakes you can find over at sweetapolita.

http://sweetapolita.com/2011/08/licorice-delight-vanilla-almond-anise-cupcakes/

Here is my sisters attempt Emma made vanilla cupcakes with buttercream icing and
iced them the same.  Don't they look great!

Emma is a professional photographer head over to her new blog Beaumont Photography for a look at some of her work.

My Pinterest attempt..........................

Well here is my attempt.  It doesn't look as stunning as the eg. below, but John is pretty happy with
the taste!  Me I found it waaaayyyy to sweet, you only need a tiny square with a cup of coffee.
Over again I would halve the mint filling as it is very thick and as I say very sweet.

I wouldn't mind trying it again with their base, mine wasn't too bad but I found it to be a bit hard,
not sure if it's because my gas oven here will only cook on full bore or whether it's because what
I usually use it for has a fruit filling put on it and it's rebaked which softens it up again.

Here is the base I used:
1 pkt homebrand chocolate cake mix
1/2 cup coconut
4 tablespoons melted butter

Worth a try and will try again with a brownie or choc slice base.  Would be good with a coffee after dinner!

My first pinspiration is.................

This beautiful looking Mint Slice from

sisterstuff blogspot.  They actually call

it a mint brownie,

I'm going to change it a little.  I make an apple

slice that uses a pkt cake mix in the base, which

is verry yummy, so I thought I would give

this a try using a pkt chocolate cake mix.

Sooo I will make this this weekend and post

back to you with how it went......

Mmmmm Pikelets - Gluten Free as well.

I LOVE PIKELETS!

Especially with strawberry jam and cream.

I found this recipe, which is so easy, I made 2 batches

one using gluten free flour and one using normal flour.

I was amazed how beautiful they come up using the SR Flour,

normally it is hard to get a rise out of any food using this flour,

but these came up perfect.

I ended up making extra and freezing them so I could just

grab them and zapp them in the microwave when needed.

Recipe below.

PIKELETS

1 cup self-raising flour

2 tablespoons caster sugar

1 egg, beaten lightly

3/4 cup (180ml) milk, approximately


Combine flour and sugar in medium bowl, gradually whisk in egg and enough milk to make a thick, smooth batter. Drop dessertspoons of mixture into greased heavy-base pan; cook until bubbles begin to appear on surface of pikelet, turn, brown other side.

Enjoy!

My Favourite Biscuit Recipe

I Lurrrrv this recipe.  I have used this recipe for years.  The best thing about it is you can

do what you like with it.  This recipes doubles, triples etc. perfectly. 

Another good thing about it is you can freeze it, either in dough mode (wrapped in glad wrap)

or biscuits ready made.

You are only limited by your imagination.

BASIC BISCUIT RECIPE

5 Tablespoons butter or margarine

1/2 cup sugar

1 teaspoon vanilla essence

1 egg

1 3/4's cup SR Flour

The original recipe says to beat butter and sugar, then add vanilla essence and eggs then your SR flour.

Me - I throw the whole lot in together and beat!

If it is a small batch I do it in the food processor.

When it is all mixed do what you would like to do with it.

These are choccy rocks.  This time I made it a little different by adding one of the large

white choc chips in the middle and rolled the dough around it.

Other wise normally I crush up about a cup of cornflakes and add a cup of mixed fruit,

some don't like mixed fruit so just add sultanas, then if like add little choc chips.

Bake until cooked

Good old jam drops!  Roll the dough into a ball, place on tray and then press a whole

in the centre with your finger.  Fill with jam of choice and bake until cooked.

This one, roll the mix into a ball, then I flatten it with the base of a glass.

Place in oven and cook.

When cooked let cool then cover with glace icing and dip in hundreds and thousands.

Like I say you are only limited by your imagination.

Add cocoa and make chocolate, add nuts, coconut, drizzled chocolate over the finished biscuit, add

ginger powder, add cinnamon, add dry fruit like apricots (with white choc chips).

Do you have any ideas for me?

P.S.  This is also great as a pie base or a slice base.

I have another recipe book download for you.

I have a link here to the Del Monte cookbook. I think Del Monte

may be American and not sure if we stock them in Australia, but

will check out next time I am in a supermarket. But it has some

nice easy recipes and all of the products used are easily

interchangeable with Australian products.

Happy cooking!

Mmmmmm MMmmmm

Don't these look so yummy. Margarita Cupcakes, this is definatly at the top
of my baking list when we shift and are allowed to use alcohol. That is one
of the things I will really enjoy, using wine in my stews and pastas, being
able to use rum in my rum balls etc etc

I love the look of the icing on these cakes, it makes you lick your lips just
looking at them, they are at my new favourite foody site Confections of a
Foodie Bride
Go check it out there is some really great stuff there including the recipe for
the above cakes.

Emma's Chocolate Brownie Slice - Mmmm Yum!

My sister made this beautiful Chocolate

Brownie Slice when she stayed in November.

It was soooooooooo nice!

Pretty rich and would be great with a clump

of whipped cream and strawberries.

It took her no time at all to make,

and she has kindly sent it through to

me so I can share it with

everyone so we can all grow fat

together!

Chocolate Brownie

200g dark chocolate
250gn butter chopped
1 ¾ cup brown sugar
4 eggs
1/3 cup cocoa powder, sifted
1 ¼ cups plain flour, sifted
¼ teaspoon baking powder
Preheat the oven to 160°C. Place the

chocolate and butter in a saucepan over low heat

and stir until smooth.

Allow to cool slightly.
Place the sugar, eggs, cocoa, flour and baking

powder in a bowl. Add the chocolate mixture

into a 20cm (8in) square slice tin lined with

non-stick baking paper. Bake for 50 minutes

or until set. Cool slightly in the tin. Cut into slices.

Serve warm or cold. Makes 16 slices.

Honey Jumble Slice

This slice is so easy and so yummy, it must be the way Todd is going
through it. It tastes just like the biscuits which I have made many
times, but the best thing about this is less stuffing around!

Honey Jumble Slice

1 1/2 cups plain flour
1 tsp mixed spice
2 tsp ginger
2 tbs of honey
1 tsp bicarb soda
125g butter
3/4 cup brown sugar
1 egg lightly beaten
1 1/4 cups icing sugar
2 tbs hot water (approx)
pink food coloring (optional)

1. Melt butter and honey in a small saucepan over a medium heat. Bring to the boil and remove from heat. Add bicard soda and sit to cool slightly.
2. In a large bowl sift flour, ginger and mixed spice. Add brown sugar. Make a well in the centre and add the honey/butter mixture and the egg.
3. Mix until ingredients are well combined. Press mixture into a baking pan.
4. Cook for 18-20 minutes in a 180 degree celsius oven. Remove from oven and allow to cool.
5. Mix icing sugar and to make a smooth icing. Add extra water or icing sugar as needed. Tint icing sugar pink and spread on top of cooled slice.
6. Slice and enjoy!

(I of course doubled the recipe and cooked it in a lamington tin) It worked perfect
and would freeze really well. Definatly one I will be adding to my oft baked list.

Yummo - Melting Moments

Well this is another huge favourite in our house, the biggest reason

for John is I can easily substitute gluten free flour and they taste

exactly the same! I have to say I have been good and have not

been touching them, but I will admit I had a smidgen of the vanilla

cake that I made for the boys. (forgot to take a photo)

Will have to make it again so I can post the recipe and have a

photo to go with it!


Recipe for Melting Moments taken from Woman's Weekly The Big Book of

Beautiful Biscuits



250g (8oz's) butter

1/3 cup icing sugar

1 1/2 cups plain flour (I use Gluten Free)

1/2 cup cornflour



Cream butter and sugar until light and fluffy. Add sifted flours and mix

well. Put mixture into piping bag fitted with fluted tube. Pipe rosettes

on to a lightly greased oven tray, bake in a moderate oven 10-12 minutes

until pale golden brown. Cool on wire rack. Join biscuits with lemon

cream.



Lemon Cream

60g (2oz) butter

1/2 cup icing sugar

1 teaspoon grated lemon rind

3 teaspoons lemon juice



Beat butter until smooth, gradually add sifted icing sugar, beat until

mixture is light and creamy. Beat in lemon rind and juice.



Note :- I have made these in the past without the piping bag as I

did not have one, I just put teaspoonfuls on tray. I don't use

a greased tray I just put Gladbake on my tray. I don't sift as I

am too lazy and the lemon icing is nice but I have made these

without the lemon and just added water instead.

The recipe says it makes 30 complete but I am lucky if I can

get 20, maybe mine are too big, I don't know, but I always

double the recipe. They are also great to freeze!

Mmmm Monte Carlos

Well these would have to be one of my favourite biscuits and they don't last
too long in our house. They can be a bit fiddly the first time, but are well
worth it, once you get the hang it's like a production line.
This recipe is from the Woman's Weekly Big Book of Beautiful Biscuits.

INGREDIENTS
185g (6oz) butter (or Marg)
1/2 cup brown sugar, firmly packed
1 egg
1 teaspoon vanilla
1 1/4 cups SR Flour
3/4 cup plain Flour
1/2 cup coconut
raspberry or other jam (I mainly use strawberry)

FILLING
60g (2oz) butter or marg
1/2 cup icing sugar
1/2 teaspoon vanilla
2 teaspoons milk

Cream butter and sugar until light and fluffy,
add egg and vanilla and beat well. Add
sifted dry ingredients (I don't bother sifting)
and coconut and mix well. Roll teaspoonfulls
of mixture into balls, shape into ovals and
place on lightly greased oven trays (i just
have a tray with glad bake on) rough up
surface with a fork. Bake in a moderate
oven 10 to 15 minutes or until golden
brown. Remove from oven, cool on wire
rack. Put a teaspoon of jam and a
teaspoon of prepared filling in centre
of half the biscuits. Top with remaining
halves, press together lightly.
FILLING - Cream butter and sifted icing
sugar (I don't sift) until light and fluffy,
add vanilla, gradually add milk, beat well.

This recipe makes 25 complete biscuits.
It doubles and triples really well and the
biscuits also freeze really well.

No Apologies

Everytime I don't blog for ages I come on here and apologise. Well I've
decided to not apologise anymore, when I can get on I can. My life is so
busy that it is hard to find the time. I think if I didn't feel the need to post
a photo I would blog most days, but I hate blogging with no pics to show.

I had a massive cook up on the weekend, as we did a killer and I grabbed
the mincer and made a heap of mince. I like to make a big tomato based
mince and a big gravy base mince and then make different dishes from
these and stick them in the freezer for when I have more time.
Tomato based dish - lasagne, spaghetti bol
Gravy based dish - meat pie, shepherds pie
Then I made a huge curry with some stew meat and also made some
little quiches using my lge patty tin and made up about 50 rissoles,
cooked 1/2 and froze them and froze 1/2 uncooked. So all in the
freezer for when I have to cook late or just don't feel like cooking.
I was going to get a heap of sweet stuff done, but just didn't
feel like it after doing all of the above. I did make carrot cake as
I grated extra carrot when I was grating it for the rissoles.
The photo is not great as it was a couple of days later, and the
paper on the outside had gotten moist by then, when they were
fresh cooked they looked fantastic. This recipe is for a whole
carrot cake, but I put baking paper into my little rectangle
cake tin, it's like a patty tin but they are rectangle instead of
round, I think you usually cook friands in them?
Anyway here is the recipe for the carrot cake, i have had this
recipe for years, probably close to 25 now, my Aunty gave it to
me and it has become a favourite over the years as it freezes
really well.

CARROT CAKE
3 Eggs 1 1/3 teaspoons baking powder
1 cup white sugar 1 1/3 teaspoons cinnamon
3/4 cup cooking oil 2 cups grated raw carrot
1 1/3 cups plain flour 1/2 cup nuts
1/2 teaspoon salt 1 teaspoon vanilla
1 1/3 teaspoons bi-carb soda

Beat eggs and sugar until frothy. Add oil. Stir in sifted dry
ingredients and lastly fold in carrot, nuts and vanilla. Bake
for 1 hour. When cool ice as follows.

Icing: 4 oz's cream cheese, 3 tablespoons butter, 8 oz's
icing sugar, 1 teaspoon vanilla.

Note: Nuts, use any you like. The main one I like is of
course walnuts, but I used pecans for the above and I
have also used the mixed chopped nuts. Don't forget
when you use nuts like walnuts and pecans, they
need to be chopped first.

I said I would post it later!

But I didn't quite mean this later - like 3 weeks later.

The above photo is not the greatest, but this quiche is very yummy and easy!

I buy 30pks of eggs and the recipe is on the front of the egg container, the best
thing is I changed the flour to Gluten Free and it still tasted great.

Quick Quiche
. 7 eggs
. 1 onion chopped
. 1 zucchini grated
. 1 cup grated cheese
. 4 bacon rashers chopped
. 1 cup milk
. 1/4 cup cream
. 3/4 cup SR flour (I used GF)
. 1/2 cup chopped mushrooms
. fresh chopped parsley
. salt and pepper to taste

Breat eggs with milk and cream. Add remaining ingredients and combine
well. Pour into a 25cm pie or quiche dish. Bake for 45mins in a moderate
oven until set.

Anzac Day

Now I know I should have posted this post on Anzac Day, but to tell you the
truth we were actually working all day and sort of lost that Anzac feel,which
I was feeling bad about, so late that afternoon I thought I would whip up
some Anzac biscuits to show I was remembering the Anzacs.

These biscuits are a real favourite in our house and the original recipe is a
Woman's Weekly recipe. I have made this recipe for many years and it doubles
and triples perfectly. I usually always double it and freeze some.

You need:

1 cup rolled oats
1 cup plain flour
1 cup sugar
3/4 cup coconut
125g butter
2 tablespoons golden syrup
1/2 teaspoon bi-carbonate soda
1 tablespoon boiling water

Combine oats, sifted flour, sugar and coconut. Combine butter and
golden syrup and stir over gentle heat until melted. (I just stick it
in the microwave until the butter is melted). Mix soda with boiling
water, add to melted butter mixture and stir through dry ingredients.
Now this is where I change the mixture I add about 2-3 tablespoons of water
extra, and just stir it through well, the mixture is a lot stickier
than usual, but I love my Anzacs chewy and not rock hard, and every
one seems to love them like this, they usually can't stop at one.
Take teaspoonfuls of mixture and place on lightly greased oven trays
allow room for spreading. Cook in a slow oven 20 mins. This is
where I do it different as well as I cook them in a mod-high oven
for about 5 to 10 mins just need to keep an eye on them and when
they turn golden they are ready.
I have been known to add crushed mixed nuts to the recipe as well.
Yum!

Gluten Free Mandarin Cake

I am trying to make a few Gluten Free recipes and came across this cake over at the $120 Food Challenge blog and thought I would give it a go to cook for dessert tonight, Sandra said she originally heard it on ABC with Bill Granger, I just happened to pick some Mandarins up in Katherine the other day so as fruit doesn't last long in this house and sometimes it's a while before we get some more I thought I would try it. To tell you the truth I have about 5 pkts Almond Meal in my cupboard as these cake recipes keep calling me, so fingers crossed here I go!

Gluten Free Mandarin Cake

INGREDIENTS
3 mandarins; 250g (1 cup) caster sugar; 6 eggs; 230g (2 cups) ground almonds; 60g (1/4 cup) caster sugar, extra; zest of 2 oranges
METHOD
Put the mandarins in a medium saucepan and cover with water. Bring to the boil and simmer for 2 hours, adding water when necessary to keep the mandarins covered at all times.Preheat the oven to 160C.
Drain the mandarins and cool to room temperature. Once cooled, split them open with your hands and remove any seeds. Puree the mandarins, including the skins, in a food processor. Add the sugar and eggs and mix together until combined. Add the ground almonds to the mandarin purée and stir thoroughly.Pour the mixture into a well-greased 24cm (9 inch) springform cake tin and bake for 1 hour 10 minutes, or until the cake looks set in the middle, springs back when touched and comes away from the edges. Remove from the oven and allow to cool in the tin.
While the cake is cooling, put the extra sugar in a saucepan with 60 ml (1/4 cup) of water over a low heat and stir until the sugar dissolves. Add the orange zest and boil the mixture until it just starts to caramelise. Lift the zest out with a fork and cool it on a plate.
Serve the cake with caramelised citrus zest and a sprinkling of icing sugar.

I made this last Sunday and have been meaning to post it - it was beautiful!

I left the orange zest in the sugar syrup and then just put a sp0onful on top of each cake when I served it. This cake is VERY rich so you would only need a small slice each, and I would reccomend it for a dinner party.