Yummylicious Experiments

Ingredients
200g digestive biscuits, crushed
100g butter, melted
160g sugar
5 tsp gelatin powder
240ml boiling water
500g cream cheese
100ml Baileys Irish Cream
50g melted dark chocolate, optional

1. Prepare an 8-inch springform pan.
2. Mix the melted butter and digestive biscuits in a mixing bowl till bonded.
3. Lay the mixture firmly onto the pan and freeze the batter for at least 15 minutes.
4. Pour boiling water over the sugar and gelatin powder in a small bowl and stir until dissolved.
5. Place bowl over hot water until the gelatin mixture turns clear.
6. In another large mixing bowl, beat the cream cheese and bailey’s until light and fluffy.
7. Gradually add in the dissolved gelatin mixture until smooth.
8. Poke some holes on the prepared crust layer with a skewer before pouring the cream cheese batter onto it.
9. Drop dollops of melted dark chocolate onto the cream cheese batter and swirl with a skewer.
10. Chill for at least 2 hours or overnight until firm before serving.

Nutella Muffin

Ingredients
1 pkg deep chocolate cake mix
1 pkg chocolate instant pudding mix
4 eggs
250ml sour cream
125ml water
75ml vegetable oil
nutella hazelnut spread

Method
1. Preheat oven to 180 deg c.
2. In large mixer bowl, combine cake mix, pudding mix, eggs, sour cream, water and oil.
3. Beat on low speed for 1 minute to blend, then on medium speed for 1 minute.
5. Spoon batter into prepared muffin tins.
8. Scoop 1/2 tsp nutella onto batter and swirl with toothpick or bamboo skewer.
6. Bake 20 - 25 minutes.

Double Chocolate Chip Muffin

Ingredients
1 pkg deep chocolate cake mix
1 pkg chocolate instant pudding mix
4 eggs
250ml sour cream
125ml water
75ml vegetable oil
1 2/3 cups chocolate chips

Method
1. Preheat oven to 180 deg c.
2. In large mixer bowl, combine cake mix, pudding mix, eggs, sour cream, water and oil.
3. Beat on low speed for 1 minute to blend, then on medium speed for 1 minute.
4. Stir in chocolate chips.
5. Spoon batter into prepared muffin tins.
6. Bake 20 - 25 minutes.