Honeycomb Rocky Road September 7, 2009

Not a recipe as such… but to make these, just melt chocolate (I made 2 separate lots in milk and white chocolate)….  then pour a layer about .5cm thick onto a tray (you might want to use non-stick baking paper or a silicone sheet)…. use about 1/3 of the amount of choc you have, then top with marshmallows – pretty close togther.  I used one pack of pink & white marshmallows…. the whites went into the white choc one and the pink ones in the milk chocolate one.  Then crush some honeycomb chocolate bar (I used “violet crumble”) and sprinkle between the gaps in the marshmallows.  Then top with the rest of the melted chocolate and sprinkle more honeycomb on top.  Allow to set then cut into chunks with a heated knife.

Chocolate Self Saucing Pudding August 9, 2009

Ingredients:
1/2 cup melted butter
3 tb cocoa powder
1/2 cup milk
1 cup SR flour
1/2 cup raw sugar
1 egg
1/2 cup raw sugar additional
2tb cocoa powder additional
1 1/4 cups boiling water

Method:
Mix the flour, sugar and first lot of cocoa together. Add the egg, melted butter and milk, and beat until smooth. Spoon this mixture into a greased baking dish (needs to be about a 6 cup capacity) and smooth off the top. Mix together the additional sugar and cocoa, and sprinkle this ontop of the pudding mixture, then carefully pour the boiling water over the back of a large spoon (this helps to stop the water creating holes when you pour it on). Bake at 180ºC for about 30 mins (until the top bounces back when pressed)

Tim Tam Cupcakes May 19, 2009

Ingredients:
250g plain flour
2 tsp baking powder
1 tsp salt
125g unsalted butter, room temperature
200g sugar
2 eggs
1 tsp vanilla extract
180ml cream
1 packet Tim Tams

 
Ingredients for frosting:
180g white chocolate, broken into pieces
180g cream cheese, cut into pieces
185g unsalted butter, room temperature, cut into pieces

 
Method;
1). Combine the flour, baking powder and salt.
2). Cream the butter and sugar, until it is light and fluffy.
3). Mix the eggs into the creamed butter & sugar, one at a time and add the vanilla.
4). Add the flour mixture and the cream in alternating lots while mixing well. Beat until the mixture is smooth.
5). Crush the timtams, and sprinkle half this into the mixture (Keeping the other half aside).
6). Spoon the mixture into muffin/cupcake trays (will make about 12-18 depending on the size).
7). Bake in a preheated 180°C oven for 20-25 mins, until a skewer inserted into the centre comes out clean. Turn cupcakes out onto a cake rack to cool.

 
Frosting:
1). Place a heatproof bowl over a saucepan with a little simmering water, and add the chocolate to the bowl to melt it. Allow it to get warm but not too hot.
2). Beat the cream cheese together with the butter until it forms a light, fluffy mixture.
3). Mix in the melted chocolate and continue to mix well to combine.
4). Pipe or spread the frosting on straight away (before it sets) and sprinkle the remaining crushed timtams on top.

 

 
(From – http://thatsnoice.com/tim-tam-cupcakes)

Quick Easy Choc Cake January 7, 2009

Ingredients:
3 tablespoons melted butter
1 cupSR flour
1/2 cup milk
1 teaspoon vanilla essence
3 tablespoons cocoa
1 cup caster sugar
2 eggs

 
Method:
Preheat oven to 170/180 deg C.
Mix all ingredients together with an electric mixer for 1 minute.
pour into prepared cake tin and bake in oven for 30 minutes or until cooked.

 
Recipe from JohT but I’ve lost the link

Chewy Choc Chip Cookies January 4, 2009

Ingredients
50g (1 1/2 ox) Margarine
1/3 cup brown sugar
1 beaten egg
1 cup self raising flour
1/2 cup choc chips
1/3 cup slivered almonds (optional)

 
Method:
Preheat oven to 180 (350F)
Cream butter and sugar, then add egg and beat together. Mix in the flour, choc chips and almonds. Bake for 10 mins.

 
(From the “diabetes cookbook for the whole family“, published by diabetes Australia)

Choc Chip Biscuits January 4, 2009

This recipe originally meant to have a dob of jam on top, but mum tried it with choc chips instead and they were delicious!

 
Ingredients:
3/4 cup softened butter
1/4c sifted icing sugar
1tp vanilla essence
1/4 cup plain flour
1 cup self raising flour
1/4 cup custard powder
1/4 cup milk
chocolate chips

 
Method:
1). Beat butter, sugar and vanilla together until fluffy, fold in the flours and custard powder alternating with the milk. Add your choc chips.
2). Roll into balls and bake on a baking tray for 12 mins or until golden.

 
From “Fresh & Tasty biscuits and cakes” by R&R publications marketing pty ltd (which is such a delicious book, you should try and get a copy!}

Strawberry Choc Chip Cupcakes/Muffins January 4, 2009

Use a plain cupcake/muffin recipe or a packet cake mix)…

Instead of adding milk to the recipe, take a tin of strawberries, drain off the syrup, mash/puree the strawberries and this puree to the cake mix in the amount you were supposed to for the milk (so if it calls for 1cup milk, use 1cup of the puree… a little more puree is fine, as it will make the cakes more moist) with about 2 tb powdered milk. Which gives it a nice pink colour. Adding coconut would also go nicely. Mix through a handful of choc chips through the whole cakemix…Cook as per cupcake instructions

Chocolate Self-Saucing Pudding December 13, 2008

Ingredients:
60g butter
½ cup sugar
1 cup SR flour
2 dessert spoons cocoa
½ cup milk
Vanilla
Egg
Salt

Method:
1. Cream butter and sugar
2. Beat in the remaining ingredients
3. Grease your slow cooker and pour the mixture in.
4. Mix another ½ cup sugar and 1 tablespoon spoon of cocoa and sprinkle this over the wet mixture
5. Pour 2 cups of hot water over this, then cook on low for around 3 hours.

(From Anaya at http://www.joyousbirth.info)

5 Minute Mug Cake November 22, 2008

Ingredients:
4 tbs plain flour
4 tbs sugar
2 tbs cocoa
1 egg
3 tbs milk
3 tbs oil or melted butter
3 tbs chocolate chips (optional)
A small splash of vanilla extract
1 large coffee mug

Method:
1). Mix together all the dry ingredients in a microwave safe mug.
2). Mix in the egg, milk and oil, stir in chocolate and vanilla, mix well.
3). Microwave for 3 minutes at 1000 watts (cake may rise over the top of the mug)

Mashmallow Choc Tarts November 16, 2008

Ingredients:
1 packet of biscuits (Butternut, Choc ripple etc.)
1 pack of large marshmallows
Chocolate

 
Method:
heat biscuits in the oven, then while still warm press carefully into a patty pan/muffin tray to form a cup shape (you need to do quickly, or they harden again & break). Melt the chocolate, and use a little to stick a marshmallow into each biscuit. Holding the biscuit part, dip the marshmallow part into the chocolate to coat it, then sprinkle with 100s & 1000s or coconut. Leave to set.

 
(Originally from Super Food Ideas magazine)

Choc Coated Marshmallows November 16, 2008

These are so wickedly delightful!!!

 
Ingredients:
1 packet of marshmallows (I like the pink and white kind…)
1 block of chocolate – I like Cadbury chocolate, but just choose your favourite. No cooking/compound chocolate though, if you’re going to make this, may as well do it properly!

 
Method:
1). Place a saucepan of water on the stove, place a metal/ceramic bowl over the saucepan to create a “double boiler”. Turn the heat on to a low heat.
2). Break up the chocolate and put it into the bowl. Stir this around as it melts to prevent it burning. Gently heat this to melt the lot. Chocolate gets ruined when it’s overcooked, and it will seize if you put even a few drops of water in it, so be careful!
3). Line up the marshmallows on a tray lined with wax paper so there is about an inch space between each.
4). When the chocolate is fully melted, spoon it over each marshmallow to cover them. Place them in the fridge to set.

 
Not many of mine make it to the fridge Smile they are just as yummy (if not more so) when the chocolate is warm and gooey!

 
Variations:
Use toothpick to dip marshmallows in, rather than pouring the chocolate over them. Serve with the toothpicks still in them.

 
When the chocolate is soft, holding the toothpick, dip the coated marshmallows in 100s & 1000s, coconut, milo, grated white or dark chocolate etc.

Chocolate Pudding November 15, 2008

Ingredients:
40g Cocoa
120g Sugar
40g Cornflour
700mls Milk

 
Method:
1). Sift Cocoa, Sugar and Cornflour together, and stir in 300mls of milk.
2). Heat 500mls milk in a saucepan, and when hot, pour the chocolate mix mixture into this, stirring until it thickens.
3). Remove from heat and pour into bowls. Cover with plastic wrap touching the surface to avoid skin forming.

Mars Bar Slice November 15, 2008

A VERY rich sweet

 
Ingredients:
3 cups “Rice Bubbles”
3 “Mars Bars”
90g butter
200g Milk Chocolate
30g butter extra

 
Method:
Combine mars bars and the 90g butter in a saucepan and stir over a low heat until melted. Stir in Rice Bubbles and mix well. Spread mixture out into a well greased tray. Melt the extra butter and the chocolate in a heatproof bowl over a pot of simmering water in a saucepan, when melted spread over the rice bubble mixture. Refrigerate until set

Chocolate Crackles November 15, 2008

Ingredients:
4 cups “Rice Bubbles”
3tb Cocoa powder
1c Icing Sugar
250g Copha
1c Desiccated Coconut

 
Method:
Combine all dry ingredients together. Melt the Copha in a saucepan then pour over the dry ingredients. Mix well then spoon into paper patty pan cases.

Coconut Rough Slice November 15, 2008

Ingredients:
 
Base
125g melted butter
1/3c Caster Sugar
1/4c Coconut
1c Self Raising Flour
2tsp Cocoa
Pinch Salt
 
Topping
3Tb Condensed Milk
1Tb Cocoa
1c icing sugar
30g butter
1c Coconut
1tsp Vanilla essence

 
Method:
1). Combine the dry ingredients for the base, then add the melted butter and mix well. Press into a prepared lamington tray and bake at 180C for approx 25 mins
 
2). Combine the topping ingredients together (If mixture is too dry, add more condensed milk). Spread this over the cooked base with a knife that has been dipped in hot water and then dried, to help it spread. Refrigerate until set.

 
(From http://www.phpbber.com/phpbb/viewtopic.php?t=148&mforum=yummystuff)

Chocolate Slice November 15, 2008

Ingredients:
 
1c self-raising flour
3/4c coconut
1/2c sugar
1/3c cocoa powder
125g butter or margarine, melted

 
Method:
1) Preheat oven to 180°C, and prepare a slice tray.
2). Combine the dry ingredients, mixing well
3). Pour into the prepared tray, and bake for 20 mins.
4). Leave to cool slightly, then ice with chocolate icing, sprinkle with coconut, then cut into squares.

 
(From http://www.bestrecipes.com.au/recipe/Chocolate-Slice-L416.html)

Caramel Chocolate Slice November 15, 2008

Ingredients
1 cup self-raising flour, sifted
1 cup coconut
1/2 cup brown sugar
1 cup rolled oats
150g butter, melted
395g can Sweetened Condensed Milk
2 Tbsp golden syrup
30g butter, extra
200g Dark chocolate melts, melted

Method:
1). Line a lamington tray with foil, and preheat the oven to 180ºC.
2). Add the first 5 ingredients together, and mix well.
3). Bake for 10 minutes, or until golden
4). In a saucepan, combine the golden syrup, extra butter and condensed milk and bring to the boil. Reduce heat and simmer for 5 minutes, or until the mixture becomes a golden brown caramel. Stir continually.
5). Pour this caramel over the baked base, and return it to the oven, cooking for 10 minutes.
6). Allow to cool, then pour the melted chocolate over the caramel. Turn out of the pan once the slice has set, and cut into squares.

 
(Recipe from nestle)

Chocolate Slice November 14, 2008

Ingredients
250g Butter, Melted
1 Cup Coconut
I Tb Cocoa
3 “WeetBix”, Crushed
1/2 Cup Sugar
1 Cup Self Raising Flour
Pinch Salt

 
Method:
Combine the dry ingredients together, then pour in the melted butter and mix well.
 
Press mixture into a greased lammington tin, and bake at 180C for approx 20 mins.
 
Allow to cool before spreading with chocolate icing, and a sprinkle of coconut.

(From ~Cinderella~ here)

Homemade Chocolates November 14, 2008

I quite enjoy making chocolates… I enjoy making them more than eating them!
 
If you want to make coloured chocolates you need special chocolate colourings (cake decorating shops should have this), which come in powdered form. Normal waterbased food colourings don’t work, they make the chocolate seize. I’ve found to use the powdered ones, you need to mix the powder with 1 drop water, and then mix that into the chocolate.
 
I’ve also found the best way to do fancy chocs with lots of colours is to take a large saucepan with about an inch of water, and put ramekins into it, with your choc in the ramekins… making sure not to get any water in the chocolate or it will seize.
 
White chocolate is obviously easier to colour than brown choc – depending on the colour you want. You can mix white and chocolate to make lighter browns which might be easier to colour. Using all 3 can give different shades of colours…
 
To make fancy coloured chocs, use a paintbrush or a bamboo skewer or chopstick to paint the colours onto the chocolate molds. Wait until each colour has set before adding the next. If you plan to fill the chocolates, or want to make the designs stand out even more, put a layer of white chocolate ontop of the design before filling with brown chocolate. When putting the actual filling chocolate ontop of the painted on choc, make sure the filling choc isn’t too hot as it will melt your painted choc and make the colours bleed.
 
To make filled chocolates, you need some sort of filling. You can buy specially designed stuff, or you can use something like caramel sauce or make your own. Make sure there is a thick enough layer of chocolate in your mould and then pour some filling in, leaving enough space to pour more choc on the top to seal it in. Remember that the filling needs to be enjoyable – too much of a rich filling can be too much, and if it’s too liquid it can be messy to eat. You can adjust the space for the filling by adding more chocolate. You could also fill a chocolate with crushed nuts, a whole nut (almond, cashew, hazelnut), sultanas, marshmallow, glace cherry or anything else you can think of.
 
Putting the chocolates in the freezer for a few minutes usually cools it off enough to set it quickly so you can reuse the molds…
 
To make chocolate leaves, take some real leaves of an appealing shape, wash them well, and paint the veiny side with chocolate. Freeze for a minute to set it, and carefully peel the leaf away from the chocolate. Making leaves in dark choc, milk choc and a mixture of milk and white chocolate can give variations of brown. Adding some green colouring to some white choc, and some orange to brown can give some more autumnal colour variations.