Recipe Mama

Banana & Choc Chip Muffins February 24, 2011

Filed under: Cakes — obsidian @ 2:42 am
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2 bananas (past their prime)
1/2 cup raw sugar
dash of vanilla essence
2 eggs
1/2 cup milk (or coconut milk)
2 cups SR flour
Handful choc chips

1). Mash the bananas into the bowl, then stir in all the other ingredients.  For these I used half a block of cooking chocolate cut into fine bits, as that’s what I had on hand.  Spoon into muffin tins (or make in a loaf pan), and bake at 180ºC for about 15 mins, or until a skewer comes out clean.

yes, no butter in this recipe, the banana replaces it!  You could use coconut/soy/almond milk in place of regular milk for a dairy-free alternative


Honeycomb Rocky Road September 7, 2009

Filed under: Nibblies and party Snacks,Slices & Truffles — obsidian @ 7:40 am
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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

Filed under: Cakes,Pies & Tarts - Sweet,Sweets — obsidian @ 11:20 pm
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Why they are called a “pudding” I don’t know, but this makes a nice moist chocolate cake with gooey chocolatey sauce under it… best served while still warm, with cream 😀

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

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 (you can use the same bowl as the wet mix – it doesn’t matter if you get some cakemix in there too), 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). If you’ve never made one before, you’ll at this point be wondering how it all works – since it seems to defy logic…., it does work…that’s all you need to know 🙂

Bake at 180ºC for about 30 mins (until the top bounces back when pressed)  You may need to bake a few of these to experiment with your preferred level of gooey…. The top will sort of resemble a volcanic landscape, with cracked cakey surface and bubbling chocolatey lava underneath – you want enough of the cake cooked that it’s not too gooey, but if you overcook it then you won’t get any gooey chocolate sauce.

I admit, it doesn’t look appealing there at all, partly because I overdosed on the cocoa on this one so it’s very dark…. and it’s the “bit left over in the dish” shot, rather than a nice “served on a plate” photo…. because I keep forgetting to photograph the finished product.

Originally from here –


Tim Tam Cupcakes May 19, 2009

Filed under: Cakes — obsidian @ 2:20 am
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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

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.

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 –


Quick Easy Choc Cake January 7, 2009

Filed under: Cakes — obsidian @ 7:05 am
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3 tablespoons melted butter
1 cupSR flour
1/2 cup milk
1 teaspoon vanilla essence
3 tablespoons cocoa
1 cup caster sugar
2 eggs

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

Filed under: biscuits — obsidian @ 6:44 am

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)

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

Filed under: biscuits — obsidian @ 6:41 am

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

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

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!}