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Jelly Belly recipes
that scream
CELEBRATIO
N!!

 

TUXEDO JELLYBEAN FUDGE

INGREDIENTS:
-1 cup
sugar
1 teaspoon salt
3 tablespoons unsalted butter
½ cup heavy cream
1 ¾ cups mini marshmallows
1 teaspoon pure vanilla extract
1 ½ cups semi-sweet chocolate chips
1 ½ cups white chocolate chips
9 oz Jelly Belly jelly beans

METHOD:
1. Line 9 x 13 inch baking pan with waxed or parchment paper so ends overhang sides of pan; coat with cooking spray.

2. In saucepan over medium heat, combine half of measure of the following ingredients: sugar, salt, butter, heavy cream and marshmallows. Stir until butter and marshmallows are almost melted.

3. Bring mixture to boil; cook, stirring occasionally, 5 minutes. Remove from heat. Add semi-sweet chocolate chips and stir until chips are melted.

4. Pour mixture into lined pan. Cool until firm, 15 minutes.

5. Repeat basic recipe with white chocolate chips. Then pour mixture over chocolate layer. Refrigerate 10 minutes.

6. Score fudge into 1-inch squares, press in two Jelly Belly jelly beans per square.

7. Let fudge cool in pan at room temperature, 3 hours. Remove by lifting paper from pan; cut fudge along scored lines. Plate and serve.

JELLYBEAN SPRING WREATH

INGREDIENTS:
-10-14 inch foam wreath
-Glue gun with glue sticks
-1.5 kilos Jelly Belly jelly beans
-Decorative ribbon
-3m white ribbon
-8-10 anchor pins

METHOD:
1. For a seamless application, wrap wide ribbon around foam wreath in spiral until foam is completely covered. Use anchor pins to secure ribbon in place.

2. Apply jellybeans to wreath using glue gun

3. Place jellybeans in rows around the wreath in ring shape. Repeat until wreath is completely covered. Taper rows closer to centre of wreath form.

4. Allow wreath to dry.

5.  Tie decorative ribbon around the finished wreath and hang for colourful decoration.

 

CHEERS TO YOU COCKTAIL CUPCAKES

INGREDIENTS:
1 tablespoon light corn syrup
¼ cup finely chopped coconut
¼ cup white coarse decorating sugar
1 can (450g) vanilla frosting
Blue food colouring
1 sponge cake (400g)
½ cup Jelly Belly jelly beans in Berry Blue
Toothpicks

METHOD:
1. Lightly brush the rim of four 8 ounce martini glasses with the corn syrup. Dip the rims of 2 of the glasses in the chopped coconut and 2 glasses in the coarse sugar; set aside.

2. Spoon 2 tablespoons vanilla frosting into a small zipper bag. Press out the excess air and seal. Divide the remaining vanilla frosting into 3 bowls. Tint one bowl pink, one light blue and one light green with the food coloring. Cover the frosting with plastic wrap to prevent drying.

3. Place the pound cake on a clean work surface, flat side down. Slice horizontally into thirds to make 3 thin layers. Use a 4-inch round cookie cutter, cut out 6 circles of the pound cake. Take the scraps of cake and cut into ½-inch pieces.

4. Working with one color of frosting at a time, heat the frosting in the microwave, stirring frequently, until the frosting is the texture of lightly whipped cream. Spoon about 2 tablespoons of the melted frosting into each martini glass; blue in the coconut rimmed glasses, pink in the sugar rimmed glasses, green in the plain glasses, and swirl the frosting to coat the inside of the glasses. Let frosting sit for a few minutes to set, and then working with one glass at a time, add some of the chopped cake to fill the bottom of one glass. Top with a cake circle, pressing down to make sure the cake is lower than the rim of the glass. Pour the remaining same color melted frosting on top of the cake in the glass to cover. Repeat with the remaining tinted frostings and cake in the other glasses.

5. Garnish the pink glasses with the pink jelly beans along the inside edge of the glass. Arrange the green Jordan Almonds in the shape of a flower using a red jelly bean as the center of the flower. Wrap the gummi worm around the lollipop stick securing at the top with a dot of frosting and a red jelly bean. Insert into the glass as the stirrer.

6. Garnish the green glasses with a row of green jelly beans along the inside edge of the glass. Add a few Champagne Bubbles in the center with a few green Jelly Belly beans and some more sugar. Cut the yellow Sunkist Fruit Gem in half crosswise. Snip a very small corner from the bag with the vanilla frosting. Pipe lines on top of the cut Fruit Gem to look like a lemon slice. Add the candy lemon slice to the side of the glass.

7. Garnish the blue glasses with a row of the blue jelly beans along the inside edge of the glass. To make the olive, trim the green Sunkist Fruit Gem into an oval. Cut the red jelly bean in half crosswise. Attach one half of the red jelly bean, cut side against a short end of the green candy oval for the olive. Press a white Licorice Pastel on either side of the green candy to look like a toothpick. Place on top of the glass.

 

 

                           http://www.jellybelly.com.au/

These are fun to make with children. To help keep the pastry firm, one trick I use is to pop soft ice packs underneath a metal baking tray. You can then cut out the rolled pastry on the tray and it will stay beautifully chilled while you and your little helper work. If you don’t have time for cutting out shapes, you can make simple chocolate rounds by using the cheat’s version of the recipe instead (see Variation).

MAKES APPROX. 20

INGREDIENTS

150g (1 cup) white spelt flour (see Tips)

110g (2⁄3 cup) wholemeal spelt flour (or wholemeal plain flour)

25g (1⁄4 cup) raw cacao powder (see Tips)

1 tsp baking powder

120g (7 tbsp) preferred brown sugar (see Tips)

200g butter, chilled, cubed (see Tips)

1 egg

2 1⁄2 tbsp jam of choice

PREPARATION

1. Place all ingredients, except jam, into a food processor or high-powered blender and process until mixture balls around the blades.

2. Transfer onto a floured work surface or a silicone mat and lightly shape into a ball. Divide dough into two portions and form each portion into discs, then wrap in plastic wrap and place into refrigerator for 1 hour to firm.

3. Preheat oven to 180°C (160°C fan). Line 2 large baking trays with baking paper and set aside.

4. Using a rolling pin, roll out each dough portion to a 4mm thickness. Using a heart-shaped cookie cutter (approx. 7cm), cut out biscuits and transfer onto prepared trays. Gather off-cuts, gently re-roll (to 4mm thickness) and cut out remaining biscuits (approx. 40 biscuits total).

5. Using a smaller heart-shaped cookie cutter (3cm), cut hearts out of half of the biscuits, so they have a heart-shaped hole in the centre.

6. Bake for about 10-12 minutes or until cooked. Biscuits will be slightly soft.Transfer onto a wire rack to cool.

7. Once completely cooled, spread ½ teaspoon of jam over each whole biscuit and sandwich together with remaining (heart-shaped hole) biscuits to serve.

TIPS

If you don’t have spelt flour or wholemeal flour on hand, you can use regular plain flour. The wholemeal adds a fibre boost to these biscuits.

If you prefer, you can use regular cocoa powder in place of the raw cacao powder. Use your preferred brown sugar in this recipe, either regular brown sugar or a less refined option such as rapadura sugar (panela) or coconut sugar. (Note that the weights of these sugars can vary, so the gram measurement will be more accurate than the cup measurement.)

Try to source organic, grass-fed butter, as it’s the more nutritious choice. You can store these biscuits in the pantry in a sealable container for up to 1 week.

The biscuit dough can be stored in the refrigerator for up to 1 week or in the freezer for up to 2 months.

VARIATION

Cheat’s version: If you’re short on time, you can bake these biscuits as jam-free rounds. Simply form each of the two dough portions into a 20cm log shape.

Place into the refrigerator for 1 hour to firm, then cut into 8mm-thick rounds and bake as per the recipe (omitting step 8).

Courtesy of Sweet Nourish by Louise Keats. 

The combination of banana and peanut butter is one of my all-time favourites. These lovely, nourishing cupcakes are a great way to use up any ripe bananas in your house. Try to source a lighter-flavoured extra virgin olive oil for a milder flavour. Alternatively, you can use coconut oil (see Tips).

MAKES 12

INGREDIENTS

Banana cupcakes

2 eggs

80g (1⁄3 cup) milk or freshly squeezed orange juice

90g (1⁄4 cup) pure maple syrup (see Tips)

120g (1⁄2 cup) extra virgin olive oil (see Tips)

170g ripe banana, mashed

60g (1⁄2 cup) almond meal (ground almonds)

200g (1 1⁄4 cups) wholemeal self-raising flour

1⁄4 tsp baking powder

1⁄2 tsp ground cinnamon

Peanut butter icing

250g cream cheese, cubed, softened

95g (1⁄3 cup) smooth peanut butter (see Tips)

1 1⁄2 tbsp pure maple syrup (see Tips)

Banana chips, for decorating (optional)

PREPARATION

Banana cupcakes

1. Preheat oven to 180°C (160°C fan). Line a 12-hole standard muffin tray with paper cases and set aside.

2. In a large bowl, whisk together eggs, milk (or orange juice), maple syrup and olive oil. Stir through mashed banana and almond meal until combined. Sift in flour (returning any sifted out husks to the bowl), baking powder and cinnamon, and stir until combined.

3. Divide mixture between paper cases. Bake for 20-25 minutes or until lightly golden and a skewer inserted into the centre of each cupcake comes out clean. Allow to cool in tin for 5 minutes, then transfer onto a wire rack to cool completely.

Peanut butter icing

4. Use an electric mixer to beat cream cheese until smooth. Add peanut butter and maple syrup, and beat until well combined and fluffy.

5. Pipe icing (using a round 1cm nozzle) or spread icing with a small spatula onto cooled cupcakes and decorate with banana chips (if using) before serving.

TIPS

If you prefer, you can replace the maple syrup in the cupcakes with brown sugar, rapadura sugar (panela) or coconut sugar. You can also replace the extra virgin olive oil with coconut oil (melted).

For the icing, you may need a fraction more or less syrup depending on the sweetness of your peanut butter. It’s preferable to use a brand of peanut butter with no added salt or sugar (or, better still, make your own). If your peanut butter does have added sugar, you might like to cut the syrup quantity by half.

To make a thinner icing, add 1–2 tablespoons of milk in step 4.

VARIATION

Nut-free cupcakes: Skip the peanut butter icing and replace the almond meal with a ground seed mix, such as a mixture of sunflower seeds, pepitas and linseeds.

Dairy-free cupcakes: Skip the peanut butter icing and use the orange juice option instead of the milk, or replace the milk with almond milk.

Courtesy of Sweet Nourish by Louise Keats.