Cookie Jar

Mother’s Day Competition Terms and Conditions

Hereby the Terms and Conditions for CAB Foods Mother’s Day competition:

  1. The promoter is: CAB Foods (PTY) 2007/011514/07 whose registered office is at 23 Kenwil Drive, Okavango Park, Brackenfell.
  2. The competition is open to any residents residing in Cape Town, Western Cape.
  3. There is no entry fee, but entrees must purchase a Moirs product from a CAB Foods store to stand a chance to win.
  4. By entering this competition, an entrant is indicating his/her agreement to be bound by these terms and conditions.
  5. Closing date for entry is 15 May 2017. After this date no further entries to the competition will be permitted.
  6. No responsibility can be accepted for entries not received for whatever reason.
  7. The rules of the competition and how to enter are as follows:
  8. Clients must purchase a Moirs product and complete the entry form provided in store to stand a chance to win a one night stay for 2 adults at the Arniston Hotel with dinner and breakfast included. All entries must be done in store.
  9. The promoter reserves the right to cancel or amend the competition and these terms and conditions without notice in the event of a catastrophe, war, civil or military disturbance, act of God or any actual or anticipated breach of any applicable law or regulation or any other event outside of the promoter’s control. Any changes to the competition will be notified to entrants as soon as possible by the promoter.
  10. The promoter is not responsible for inaccurate prize details supplied to any entrant by any third party connected with this competition.
  11. The prize is as stated and no cash or other alternatives will be offered. The prizes are not transferable. Prizes are subject to availability and we reserve the right to substitute any prize with another of equivalent value without giving notice.
  12. Winners will be chosen: by promoters of competition.
  13. The winner will be notified by telephone/cell phone and Social Media within one week of the closing date. If the winner cannot be contacted or do not claim the prize within 14 days of notification, we reserve the right to withdraw the prize from the winner and pick a replacement winner.
  14. The promoter will notify the winner when and where the prize can be collected.
  15. The promoter’s decision in respect of all matters to do with the competition will be final and no correspondence will be entered into.
  16. The winner agrees to the use of his/her name and image in any publicity material.
  17. The winner’s name will be available on CAB Foods social media pages.
  18. You are providing your personal information to CAB Foods and not to any other party.

Some additional Terms and Conditions:

  • CAB Foods will decide on the winner, which will be picked at random from all complete entries via entry forms.
  • CAB Foods shall have the right, at its sole discretion and at any time, to change or modify these terms and conditions, such change shall be effective immediately upon posting to this webpage.
  • CAB Foods also reserves the right to cancel the competition if circumstances arise outside of its control.
Rainbow in a Jar!

Rainbow in a Jar!

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Rainbow in a Jar

What You Will Need: (click to shop)

Rainbow Cake Premix

Wooden Forks

Consol Jars

Twine

Using a cookie cutter or scone cutter, punch out circles from each layer – remember to punch close together to get as many circles out from each layer.

Once you have all the circles cut out, start assembling

Ice the top of the last circle, then guide and lower it into the jar using a wooden skewer pierced into the middle…once in place, remove the skewer and repeat for the rest of the layers.

Put a little extra icing or frosting on the top layer and decorate as you wish as this is the layer that people will see when they open the jar!

Idea from: http://www.justeasyrecipes.co.za/2012/08/16/rainbow-cupcakes-in-a-jar/

Baking with Kids recipes

Baking with Kids recipes

 

 

 

 

 

 

 

 

 

 

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Ingredients:

150 g plain chocolate

115 g Flora Buttery

1 tablespoon golden syrup

2 tablespoons single cream

115g rice cereal

55g glace cherries, chopped

55g toasted flaked almonds

Milk chocolate and plain chocolate, to decorate

 

Instructions:

Melt chocolate in a bowl over a pan of hot water (alternatively, microwave on medium power, stirring occasionally).

Add the butter, golden syrup and cream and stir until smooth.

Remove the bowl from the saucepan and cool slightly before stirring in the cereal, cherries and almonds.

Spoon into a greased and lined 20cm (8 inch) square tin. Smooth the top and chill for at least 1 hour until set.

Turn out of the tin and cut into bars, squares or triangles.

To decorate, melt the milk and plain chocolate in individual bowls over a pan of hot water (or in the microwave) and drizzle over the cakes.

 

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Ingredients:

164g of Popcorn

4 cups mini marshmallows

1/4 cup butter

3/4 cup candy-coated chocolate pieces

 

Instructions:

Spray large bowl, rubber spatula and 13×9-inch glass baking dish with cooking spray.

Prepare popcorn. Remove all unpopped kernels and place popped corn in bowl.

Place marshmallows and butter in large microwave-safe bowl.

Microwave on HIGH 2 minutes or until marshmallows melt and mixture blends when stirred.

Pour marshmallow mixture over popped corn; toss with rubber spatula to coat. Carefully stir in chocolate pieces.

Moisten hands with water; press mixture into dish. Cool completely. Cut into 24 bars.

 

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See video tutorial below on how to make Easter bunny pop!

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Ingredients:

3 Cups Sugar

3⁄4 Cups White Margarine

1 Can Evaporated Milk

1 Bag White Chocolate Chips

1 Jar Creme

1 tsp Vanilla

1 Cup Candy Canes, crushed

 

Instructions:

In a large saucepan, combine the sugar, margarine, and evaporated milk.

Bring to a rolling boil on medium heat, continuing to boil for five minutes, stirring constantly.

Remove from heat, then add the white chocolate chips and stir until melted, then add the creme and vanilla, stirring until completely melted and combined.

Stir in 2⁄3 C of the crushed candy canes,then spread into a greased 8×8 inch glass dish.

Sprinkle the remaining 1⁄3 C of the crushed candy canes on top and allow to set for at least an hour.

Cut into squares and enjoy!

 

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Ingredients:

One Chocolate Cake, baked in a 9×13” pan. (Buy our Chocolate sponge cake premix)

1 bag of marshmallows.

 

For the frosting: (Use our CAB Foods Mousse for the topping)

1/3 cup butter

1/3 cup milk

1/3 cup cocoa powder

1 tsp vanilla extract

3 cups powdered sugar

 

Instructions:

Bake chocolate cake according to instructions. Remove cake from oven and sprinkle marshmallows all over the cake, completely covering it. Return to

oven (at 180 degrees Celsius) for 2-3 minutes or until the marshmallows are just slightly puffed and melted. Allow cake to cool completely before drizzling

frosting on top.

 

For the frosting:

Melt butter in a small saucepan over medium-high heat. Add milk and cocoa powder and whisk well. Cook for about 2-3 more minutes, stirring constantly,

until mixture has thickened slightly. Remove from heat and stir in vanilla and powdered sugar. Use an electric mixer to make the frosting smooth. Drizzle

warm frosting immediately over cake. Refrigerate cake for for about 30 minutes or until frosting has set. Store at room temperature.

 

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Ingredients:

For the cookies:

1 cup all-purpose flour

1 teaspoon cornstarch

1/4 cup plus 2 tablespoons unsweetened cocoa powder

1/2 teaspoon baking soda

1/4 teaspoon fine salt

10 tablespoons unsalted butter, at room temperature

3/4 cup granulated sugar

1 large egg

1 tablespoon corn syrup

1 teaspoon vanilla

 

For the filling:

1 stick unsalted butter, at room temperature

1/2 teaspoon vanilla

2 tablespoons cocoa powder, sifted

1 1/2 cups powdered sugar, sifted

2 tablespoons warm water

For the chocolate stripes:

1/2 cup milk chocolate chips

1 teaspoon vegetable oil

 

For the cookies:

Preheat the oven to 180°C. Line baking sheets with parchment paper.

In a medium bowl, combine flour, cornstarch, cocoa, baking soda, and salt.

In a large bowl, use an electric mixer to beat the butter and sugar on medium speed until light and fluffy. Add the egg, corn syrup, and vanilla.

On low speed gradually add in the flour mixture. Beat until combined. Dough will be slightly sticky.

Drop 1 1/2 tablespoon balls of dough onto prepared baking sheets and bake for 7 to 9 minutes. Remove baking sheets to cooling racks to cool for five

minutes. Remove cookies to the rack to cool completely.

 

For the filling:

In a large bowl, use an electric mixer to beat the butter on medium speed until smooth. Beat in vanilla. Gradually beat in the cocoa powder and

powdered sugar and beat on low until just combined. Add water and beat on medium high speed for about 2 minutes or until light and fluffy.

Pipe or spread filling on the flat side of half of the cookies. Gently press another cookie on top of the filling.

 

For the chocolate stripes:

For the stripes, microwave the chocolate chips and oil in a microwave safe bowl, stirring every 15 seconds, until smooth. Remove the chocolate to a

squeeze bottle or ziptop bag and snip a small hole. Drizzle over chocolate in a striped pattern. Refrigerate just until chocolate is set. Serve or store in an

airtight container in the fridge for up to 5 days. Best served at room temperature.

Homemade Marshmallow Easter Eggs

Homemade Marshmallow Easter Eggs

INGREDIENTS:

Marshmallows:
    • 1/2 cup cold water
    • 3 envelopes unflavored gelatin
    • 1 1/2 cups granulated sugar
    • 1 cup light corn syrup
    • 1/2 cup water
    • 1/4 teaspoon salt
    • 1 tablespoon pure vanilla extract
Other:

 

DIRECTIONS:

  1. To start, fill two large, rimmed baking sheets (11X17-inch) (28cm x 43cm) with flour, shaking to get a mostly even layer. Using a plastic Easter egg (you can also use a real egg or other egg-shape object for the mold), press lightly into the flour to make egg molds. Space the indentations about 1-2 inches apart. If the next indentation messes up the sides of the first indentation, don’t stress. Simply press the egg shape lightly into each indentation that needs the edges fixed a bit. Using a 2-inch (in length) plastic egg, I make about 6 indentations across in 3 rows for a total of 18 indentations for each sheet pan. Set the sheet pans carefully aside.
  2. For the marshmallows, pour the cold water into the bowl of an electric stand mixer fitted with the whisk attachment (you can do this without a stand mixer, but you’ll need to use an electric handheld mixer that won’t burn out after 10 or so minutes of mixing) and sprinkle the gelatin over the top, letting it soften.
  3. While the gelatin softens, combine the sugar, corn syrup, water, and salt in a medium saucepan and heat over medium-low heat until the sugar dissolves. Clip a candy thermometer to the side of the pan and increase the heat to medium. Let the mixture come to a boil and continue cooking without stirring until the syrup reaches 240 degrees F on the thermometer.
  4. Turn the mixer to low speed and (carefully!) pour the hot syrup into the mixer in a slow and steady stream. Once it has all been added, turn the mixer to medium or high and let the mixer whip the mixture for 10-13 minutes, until the mixture is cooled and is thick and fluffy. You don’t want it to mix quite as much as when making marshmallows that will be poured into a pan to later be cut into squares. The mixture should be slightly softer than that so that it molds to the egg indentations made in the flour. Mix in the vanilla extract.
  5. Grease two spoons with cooking spray and carefully scoop spoonfuls of the marshmallow mixture into the indentations in the flour (see the pictures below, if needed). Once all the egg molds are filled with marshmallow, let them sit for 10-15 minutes.
  6. Once slightly set, gently lift an edge of the marshmallow and carefully flip over so it is now sticky-side down in the flour. Don’t press on it or push it into the flour, just let it gently sit on the top of the flour.
  7. Let the marshmallows set for 1-2 hours (or up to overnight – covered loosely with plastic wrap).
  8. Take each marshmallow egg and rub it briskly with the palms of your hands to remove any excess flour. It’s ok if there is still a very light coating of flour on the egg – it won’t be noticeable after the egg is covered in chocolate. All the excess flour can be poured right back into the flour bag/container.
  9. Melt the chocolate over low heat or in the microwave on 50% power in 1-minute increments until melted and smooth. To prevent blooming (the white streaks in chocolate after it has set), stir in a bit of reserved finely chopped chocolate into the hot, melted chocolate to lower the temperature just a bit.
  10. One by one, drop a marshmallow egg into the chocolate. Using a fork, cover the egg in chocolate. Lift the egg up onto the fork and tap the handle of the fork on the edge of the bowl to let the excess chocolate fall through the tines of the fork into the bowl. Gently scrape the bottom of the fork on the edge of the bowl and then transfer the egg to a parchment or wax paper lined baking sheet, using the edge of a butter knife to help slide the egg off the fork onto the parchment.
  11. Repeat with the remaining eggs. If using sprinkles, toss them lightly on the eggs while still wet with chocolate. Place the eggs in the refrigerator to let the chocolate set. After the chocolate has set, colored melting wafers or other chocolate can be drizzled over the eggs.
  12. Store in the refrigerator for up to a week.

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Recipe Source: adapted slightly from my Aunt Laurie (who is famous for her chocolate-covered marshmallow eggs!), marshmallow recipe from Ina Garten (http://www.melskitchencafe.com/homemade-marshmallow-eggs/)

Cheddar Bacon Dip

Cheddar Bacon Dip

 

 

 

 

 

 

 

 

 

 

This delicious Bacon Cheddar Cheese dip takes just 5 minutes to make and is the hit of every party! Perfect for chips, crackers or veggies.

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Ingredients:
• 8 slices Bacon, crisp & crumbled cooked
• 1/2 tsp Garlic powder
• 4 tbsp Parsley, fresh
• 4 Green onions
• 1 cup Mayonnaise
• 1/2 tsp Mustard powder, dry
• 2 cups Cheddar cheese
• 1 cup Sour cream

Instructions:
Combine all ingredients in a bowl. Refrigerate at least 1 hour before serving.

Serve with crackers, veggies or sour dough bread chunks.

recipe from: http://www.spendwithpennies.com/bacon-cheddar-dip/ (SpendWithPennies)

Make your own chocolate Easter egg

Make your own chocolate Easter egg

What you will need:

Good quality chocolate (150g)

Easter Egg Moulds (Available in store)

Something to melt the chocolate in (Small Saucepan)

Bowl (To mix chocolate in)

A cooking thermometer suitable for chocolate.

A baking tray

Temper the chocolate

  1. Place about two-thirds of your chocolate into a small pan over a very low heat (or bain marie if you prefer) and heat the chocolate until it reaches a temperature of 45ºC (milk and white chocolate) or 48ºC (dark chocolate) – Don’t worry if not all of the chocolate has melted, it will continue to melt after it’s removed from the heat.
  2. Decant the melted chocolate into a bowl and add a piece of the unmelted chocolate you set aside before. Stir the chocolate in until it has melted.
  3. Keep adding pieces of the unmelted chocolate until the temperature of the chocolate has been reduced to 30ºC. At this point it’s ready to use.
  4. If you have any lumps of unmelted chocolate left, I’d recommend removing these and setting them aside to reuse at a later date (or as a mid-egg making snack)

Make the Easter Eggs

  1. Pour about 75g of chocolate into each mould, it’ll go about halfway up the side (picture 1).
  2. Gently tip the mould to spread the chocolate around the edges (picture 2). I recommend going slightly over the edges to ensure they’re thick enough to join later (picture 3). It’s best to hold the mould by the edges rather than cupping it in your hand as the heat from your hands may slightly melt the chocolate meaning you get a dull finish and potentially making it more stubborn to get out of the mould.
  3. Keep gently swirling the chocolate around until it won’t move any more (I’ve found this takes 3-4 rotations), trying to get it as even as possible.
  4. Once the chocolate won’t move about any more use a sharp knife to scrape off the excess chocolate (picture 4). It doesn’t have to be perfect as long as most of it’s gone (picture 5).
  5. Pop the egg into the fridge to set completely (I find this usually takes about half an hour).
  6. Repeat for each of the eggs. If the chocolate has hardened too much while you’ve been making the first ones then gently heat it back to 30ºC before pouring into the mould.
  7. Once the egg has set it’s time to get it out of the mould. Remove it from the fridge, turn it over and give it a hardish tap on a flat surface. If it’s ready to come out then it will fall out easily. If it doesn’t then pop it back into the fridge for a bit longer.
  8. Put a baking tray into the oven at a low temperature (I use 50ºC). Once the tray has warmed, remove it from the oven and very gently put the egg edge side down onto the warm tray until the edges are just starting to melt (picture 6). Do this for both sides of the egg and then carefully line the edges of the two halves up and stick it together (picture 7).
  9. Put it into a cup (or similar) to hold it in place until the chocolate has set.

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And there you have it, your completed egg…

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Now you can decorate the outside of your chocolate Easter egg or put in a nice surprise while preparing you chocolate Easter egg.

recipe from: http://charlotteslivelykitchen.com/how-to-make-easter-eggs/

Make your own Funny Bunny!

Make your own Funny Bunny!

 

 

 

 

 

 

 

 

 

 

Draw out the template on a file folder, cut it out and then use it as the pattern for the cookies. Roll out the Soetkoekie dough fairly thick to accommodate the stick and cut out each cookie with a paring knife.  After you placed the cookies on the stoneware insert the sticks. To insert them, gently put pressure on the cookie (dough) with one hand to hold it in place, and slowly insert the stick(twisting a little to help it along) with the other hand, inserting it about halfway up. After baking let the cookies cool and firm up a bit before transferring them to a cooling rack.

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After cooling completely, ice the cookies(all white except for the pink nose), and let dry completely.They may then be detailed with black royal icing or an edible marker. Let my cookies dry overnight before I applied the marker.

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Voila! Now you, or your munchkins, can be a Funny Bunny!  (I had a reluctant model, but did manage to hold up the cookie and get a quick shot.)   It’s easy to make a whole family of Funny Bunnies:)  HAVE FUN!

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Thanks to Munchkin Munchies (http://www.munchkinmunchies.com/2011/04/funny-bunny-cookies-on-stick.html) for the amazing idea.

Dark Chocolate Ganache

Dark Chocolate Ganache

 

 

 

 

 

 

 

 

 

 

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Ingredients:

125g Kerrymaid Savoury & Dessert Topping

250g Chocolate Dark Discs (Dark)

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Directions:

Place the Kerrymaid Savoury & Dessert Topping in a saucepan and bring to the boil.

Remove from the heat and add the Dark Chocolate Discs.

Whisk until the chocolate has melted.

To serve, either pour it over a cake as a glaze or wait for it to cool completely and use it to pipe with.

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Back to School Breakfast with CAB Foods

Back to School Breakfast with CAB Foods

 

 

 

 

 

 

 

 

 

 

 

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Starting a new grade is an important time in a child’s life.

Celebrate the new milestone and begin the year with a back-to-school tradition? It’s a fun way to bond with your child and to get rid of the first day jitters.

 

Here are some traditions that we at CAB Foods have started with the kids:

 

First Day Special Breakfast:

 

Celebrate the big day with a nice family breakfast.

One of our favorite breakfast treats is always flapjacks and because time is of the essence, I prepare the CAB Foods flapjack premix the night before. You can even bake a nice Banana Loaf the night before and serve that as an extra treat with your child’s normal breakfast.

Set up the table extra nice and sit down together as a family.

More great treats for breakfast:

Scones

Pancakes

Banana Loaf

Read more about first day of school traditions on:

https://www.care.com/a/9-first-day-of-school-traditions-1408023960644

 

Thanks Anna Maria Barbiellini for the inspiration, the first day pictures is also a must!

 

DON’T FORGET!

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First Day Picture

Get a picture of your kid every first day of school, and watch them grow. Brainstorm a special theme or pose for the pictures. Maybe in front of the same tree or spot in your home. Personalize the picture by creating a collage with your child of their current favorites (movies, books, school subjects, etc.) and then taking a picture of them holding the poster. You can later scrapbook them and give it to them when they graduate.

 

Use these for your kids on their first day at school! Just click on the photo and save

Available in Afrikaans and English!

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