Ingredients

• 8 dates, pitted
• 8 tablespoons puffed-wheat cereal
• 2 tablespoons shredded coconut

Preparation

1. Place dates in a large bowl. Mash with fingers until dates form a ball.
2. Add cereal; knead into dates.
3. Form into 8 balls; roll each in coconut to coat.

By MyRecipes

Ingredients

• 2 tablespoons semisweet chocolate chips
• 1 small banana, peeled and cut into 1-inch chunks

Preparation

1. Place chocolate chips in a heavy-duty zip-top plastic bag or small microwave-safe bowl. Microwave at HIGH 1 minute or until chocolate melts. Dip banana pieces in chocolate.

Ingredients

• 200g good-quality dark chocolate (70% cocoa solids)
• 250g unsalted butter
• optional: 150g mixed nuts, roughly chopped
• 80g cocoa powder
• 65g plain flour
• 1 teaspoon baking powder
• 350g caster sugar
• 4 large eggs, preferably free-range or organic

Directions

To make your brownies:

Preheat your oven to 180ºC/350ºF/gas 4
Line a 20 x 30cm rectangular baking tin with greaseproof paper
Smash up the chocolate into small pieces

In a large bowl over some simmering water, melt the butter and the chocolate and mix until smooth
Add the nuts, if you're using them, and stir together
In a separate bowl, mix together the cocoa powder, flour, baking powder and sugar

Add this to the chocolate and nut mixture
Stir together well
Beat the eggs and mix in until you have a silky consistency

Pour your brownie mix into the baking tray, and place in the oven for around 25 minutes
You don't want to overcook them so, unlike cakes, you don't want a skewer to come out all clean
The brownies should be slightly springy on the outside but still gooey in the middle

Allow to cool in the tray, then carefully transfer to a large chopping board and cut into chunky squares
These make a fantastic dessert served with a dollop of crème fraîche mixed with some orange zest
© Jamie Oliver

Ingredients

• 1pouch (1 lb 1.5 oz) sugar cookie mix 
• 1/3cup unsweetened cocoa
• 1/4cup butter or margarine, softened
• 1/4cup sour cream
• 1tablespoon red food color
• 1egg
• 3/4 to 1 cup  Rich & Creamy cream cheese frosting
• 1/4cup chopped nuts

Directions

1- Heat oven to 375°F. In large bowl, stir cookie mix, cocoa, butter, sour cream, food color and egg until soft dough forms.

2- Roll dough into 1-inch balls; place 2 inches apart on ungreased cookie sheet.

3- Bake 8 to 9 minutes or until set. Cool 2 minutes; remove from cookie sheet to wire rack. Cool completely, about 15 minutes.

4- Frost cooled cookies with frosting. Sprinkle with nuts. Store tightly covered at room temperature.

Ingredients

• 500 g plain flour , plus extra for greasing
• 4 teaspoons ground ginger
• 1½ teaspoons baking powder
• ½ teaspoon ground cinnamon
• ½ teaspoon ground cloves
• ½ teaspoon ground nutmeg
• 250 g treacle, golden syrup or light molasses
• 75 g light brown sugar
• 125 g unsalted butter , plus extra for greasing
• 200 ml milk
• 1 tablespoon crème fraîche
• 1 orange
• 1 tablespoon brandy
• 2 large free-range eggs

TO SERVE

• strawberries
• golden rum
• icing sugar
• vanilla ice cream slab

Directions

Preheat oven to 180ºC/gas 4.

Sift together the flour, ginger, baking powder, cinnamon, cloves and nutmeg with 1 teaspoon of sea salt into a bowl.

In a saucepan over a low heat, combine the treacle, sugar and butter, then simmer for 5 minutes, stirring occasionally.

Allow the treacle mixture to cool until lukewarm then stir it into the flour mixture. Add milk and crème fraîche and stir again. Squeeze in the orange juice, then add the brandy, beat and add the eggs, then stir to a smooth batter.

Pour into lightly buttered and floured 24cm square baking tin and bake for 30 to 40 minutes, or until a skewer inserted comes out clean. Remove from the oven and leave to cool in the tin.

While the cake is cooling, hull and slice the strawberries, then macerate them in twice as much rum to icing sugar.

When the cake is cool, cut it into 3cm slices, then in half again. Top a piece of cake with a slab of ice cream, another piece of cake, more ice cream, then strawberries.

Ingredients

-Half a jar of nutella
-2 cups flour
-4 tablespoons sugar
-2 teaspoon baking soda
-2 tablespoons butter
-1 egg
-1 cup milk

Directions

Initially get jar with nutella and throw in a bowl in a round shape , similar to discs. Once you have given such a form , enter the pan in the freezer and let freeze nutella little while to prepare pancakes .




In a glass bowl mix flour , milk , soda , sugar and egg.Once you have good troubled one - another , nxeheni pan and melt in a little butter , so do not climb donuts .

Take a mass of dough beaten , prepared and then acting quickly take over one of the layers of nutella , who were placed in the refrigerator .

Once you put a layer of nutella , take over again beaten pulp .

Let the baked good , until it got color and so do also to prepare other donuts . In the end , as desired , you can accompany pancakes with strawberries .

Ingredients

-1 roll (16.5 oz) Pillsbury™ refrigerated sugar cookies

-1 container (16 oz) frozen whipped topping, thawed

-2 cans (14 oz each) sweetened condensed milk (not evaporated)

-3/4 cup lime juice, and 2 tablespoons grated lime peel from 5 to 6 large limes

-2 containers (6 oz each) Yoplait® Original yogurt Key lime pie

Directions

1-Heat oven to 350°F. Cut dough into 1/2-inch slices; place slices on ungreased large cookie sheet. Bake 18 to 20 minutes or until golden. Cool completely, then break cookies into gallon-size resealable food-storage plastic bag. Seal bag, and finely crush cookies with rolling pin.

2-Pour finely crushed cookies into large bowl; stir in 1 cup of the thawed whipped topping. Press mixture into ungreased 13x9-inch (3-quart) glass baking dish.

3-In large bowl, mix condensed milk and lime juice; beat with electric mixer on medium speed until thick and smooth.
4-Fold remaining whipped topping and yogurt into milk mixture. Spoon onto cookie crust. Top with grated lime peel. Cover and refrigerate about 8 hours or until completely set. Cut into 5 rows by 4 rows. Cover and refrigerate leftovers.

Ingredients

1roll (16.5 oz) Pillsbury™ refrigerated chocolate chip cookies

1/3cup all-purpose flour

1/2cup finely chopped pecans

24caramels, unwrapped (from 14-oz bag)

2tablespoons half-and-half

1/3cup semisweet chocolate chips, melted

1teaspoon coarse sea salt

Directions

1-Heat oven to 350°F. In large bowl, break up cookie dough. Stir or knead in flour until well blended. Shape tablespoonfuls of dough into balls; roll in pecans, pressing into dough. Place 1 inch apart on ungreased cookie sheets.

2-Bake 12 to 16 minutes or until edges are light golden brown. Using handle of wooden spoon, make indentation in center of each cookie. Cool 1 minute; remove from cookie sheet to cooling racks. Cool completely, about 20 minutes.

3-Meanwhile, in microwavable bowl, microwave caramels and half-and-half uncovered on High 1 to 2 minutes, stirring once, until caramels are melted. Spoon about 1 teaspoon caramel into indentation of each cookie. Cool 15 minutes.

4-Drizzle with melted chocolate; sprinkle with salt. Let stand about 15 minutes or until chocolate is set.