4 Easy Sweet Recipes to Make for Dad

We asked foodie Lorna Spacey to create four easy sweet recipes using Amajoya candy and toffee. Perfect for Dad!

In need of a few sweet recipe ideas so you can spoil Dad? Well, since there’s a science to how quality sweets can bring more joy into your life, it makes perfect sense to bake up a little sweet storm for him.

These four delicious, easy recipes (all made with Amajoya candies or toffees) are perfect for Father’s Day, but also perfect for every other day of the year – no need to wait until the second Sunday in June rolls around.

Buttermint Pancakes

Make Dad his favourite cup of coffee and grab the TV remote for him to tuck in to this perfect Father’s Day breakfast while he checks the sports highlights.

Makes 12-16 depending on size

Prep time: 30 minutes | Cooking time: 20 minutes | Setting time: 3 hours | Total time: 3 hours 50 minutes

Ingredients:

• 125g Amajoya Buttermint Candy with Milk Chocolate Flavoured Centre, wrappers removed
• 1 cup all-purpose flour
• 2 large eggs
• 1 tbsp sugar
• ¼ tsp salt
• 1 ½ cup milk
• 1 tbsp butter
• Fresh fruit, for topping

Method:

1. In a large mixing bowl whisk the flour, sugar and salt until combined. Then create a well with flour and add the eggs. Slowly pour in milk, whisking to combine as you go. Set the batter aside at room temperature until slightly bubbly on top, approximately 15 minutes.
2. Melt the Amajoya candy with 1 tablespoon of milk or water in a small sauce pan until smooth.
3. Heat a small frying pan over medium heat and melt butter. Add about ¼ cup of the pancake mixture at a time and drop batter in evenly, swirling it to evenly coat.
4. Cook 2 minutes, then flip and cook 1 minute more. Repeat with remaining batter.
5. Top with fresh fruit and melted Amajoya candy. Serve immediately.

No-bake Toffee Cheesecake

There is really nothing like a cheesecake, and this decadent toffee topping is sure to win Dad’s heart over on Father’s Day – or any day! – and have him coming back for more.

Serves 8-10 | Requires overnight setting

Prep time: 30 minutes | Cook time: 15 minutes | Set time: 5 hours minimum | Total time: 45 minutes (excluding overnight setting time)

Ingredients:

• 90g butter, melted
• 200g digestive biscuits or Tennis Biscuits
• 400g cream cheese
• 100g Amajoya Creamy Toffee Milk Éclair, wrappers removed
• 200g mascarpone cheese
• 150g icing sugar
• 1 tsp vanilla essence
• 175ml thick cream
• 50g chocolate of choice, grated

Method:

1. Prepare a 23cm spring form cake tin with baking spray or butter and set aside.
2. Add the biscuits to a zip lock bag and seal, making sure to remove all the air. Using a rolling pin, crush the biscuits until fine crumbs and add to a mixing bowl. Pour over the melted butter and coat well.
3. Add the biscuit mixture to the cake tin and press down firmly with your fingertips or the back of a spoon until even. Set aside in the fridge for at least one hour.
4. In a large mixing bowl add the icing sugar, vanilla essence, mascarpone, cream cheese and mix with an electric mixer until smooth.
5. In a separate bowl, beat the thick cream until chunky and add to the cheese mix. Combine on high until both mixtures completely come together.
6. Remove the tin from the fridge and pour over the cheesecake mixture and spread evenly with a spatula. Place back into the fridge to set for four hours minimum or overnight.
7. Melt the Amajoya toffee with milk or water in a heat-proof bowl over some simmering water and stir until smooth and creamy.
8. Remove the cheesecake 30 minutes prior to serving and drizzle the melted toffee over the cheesecake. Dust with grated chocolate and enjoy!

Double Chocolate Cupcakes

If Dad has a sweet tooth then this is the ultimate treat. These cupcakes are rich, crunchy and loaded with chocolate.

Makes 14-16 cupcakes

Prep time: 30 minutes | Cook time: 35-40 minutes | Total time: 70 minutes

Ingredients:

• 1 cup all-purpose flour
• 1 cup sugar
• 6 tbsp cocoa powder
• 125g Amajoya Double Chocolate Flavoured Candy with Centre, wrappers removed and crushed *reserve some for dusting
• 50g Amajoya Buttermilk Candy with White Chocolate Flavoured Centre, wrappers removed and crushed
• 1 tsp baking powder
• ½ tsp salt
• 1 large egg
• 120ml buttermilk
• ½ cup sunflower or canola oil
• 1 tsp vanilla essence
• ½ cup hot water

Vanilla Icing:

• 3 cups powdered sugar
• 1⁄3 cup butter, softened
• 1 tsp vanilla essence
• 1-2 tbsp milk

Chocolate Icing:

• 3 cups powdered sugar
• ¼ cup cocoa powder, sifted
• 1⁄3 cup butter, softened
• 1 tsp vanilla essence
• 2-4 tbsp milk

Method:

1. Preheat the oven to 190°C and prepare a muffin tray with cupcake liners.
2. Add all the dry ingredients to a large mixing bowl and whisk together.
3. In a separate bowl, combine the buttermilk, oil, egg, vanilla and hot water.
4. Pour the wet ingredients into the dry flour mixture and combine together well. Add in the Amajoya Double Chocolate Flavoured Candy with Centre at this point.
5. Fill up cupcake liners until half full and bake for 20-25 minutes or until a knife inserted comes out clean.
6. Remove from the oven and allow to cool for 5 minutes before resting on a cooling rack.

Let’s make the vanilla icing:

1. In a medium bowl, add the butter and vanilla essence. Whisk with an eclectic mixer until smooth.
2. Slowly add in the powdered sugar with 1 tablespoon of milk until smooth and creamy. If the icing is too thick add another tablespoon of milk.
3. Add to a piping bag with nozzle of choice and ice the cupcakes.
4. Dust with the remaining crushed Amajoya Double Chocolate Flavoured Candy with Centre.

Let’s make the chocolate icing:

1. In a medium bowl, add the butter and vanilla essence. Whisk with an eclectic mixer until smooth.
2. Slowly add in the powdered sugar and cocoa powder with 2 tablespoons of milk until smooth and creamy. If the icing is too thick add another tablespoon of milk.
3. Add to a piping bag with nozzle of choice and ice the cupcakes.
4. Dust with the crushed Amajoya Buttermilk Candy with White Chocolate Flavoured Centre.

TIP: If you are short on time, use your favourite pre-made cake mix with icing and follow instructions for cupcakes. This recipe is perfect for a rich chocolate cake too! If you don’t have a piping bag then simply use a knife to ice them.

Toffee Mocha Ice Lollies

One of our favourite Father’s Day ideas, this recipe is a clever way to spoil Dad with his daily dose of caffeine!

Serves 4-6 depending on lolly tray size | Requires overnight setting

Prep time: 10 minutes | Cook time: 15 minutes | Set time: 8 hours | Total time: 8 hours 25 minutes

Ingredients:

• 100g Amajoya Original Creamy Toffee, wrappers removed
• 50g Amajoya Double Chocolate Flavoured Candy with Centre, wrappers removed and crushed
• 500ml coffee of choice, French Press is recommended
• 100ml milk, optional
• 1-2 tbsp sugar, or to taste
• 1 tbsp milk or water

Method:

1. Prepare French Press with coffee, milk and sugar. Set aside to cool.
2. Melt the Amajoya Original Creamy Toffee in a heat-proof bowl with a tablespoon of milk or water over some simmering water and stir until smooth and creamy.
3. Mix toffee and coffee together and pour into ice lolly moulds. Place in freezer overnight.
4. Once set, dust with crushed Amajoya Double Chocolate Flavoured Candy with Centre and enjoy!

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