Blog Archives

Week 51: Recipes

Chocolate Cheesecake

Ingredients:
250g crushed chocolate biscuits
90g butter, melted
250g cream cheese
1 tin condensed milk
1/3 cup lemon juice
150g chocolate, melted
2 teaspoons gelatin
¼ cup water
½ cup cream, whipped
 
Combine biscuit crumbs and melted butter. Press firmly into lined spring-form tin. Refrigerate until required. Beat cream cheese until creamy. Add condensed milk gradually then lemon juice and melted chocolate. Dissolved gelatin in the water then add to mixture. Fold in whipped cream, then pour mixture over the chocolate crumb based. Let it smooth out and refrigerate for at least 2 – 3 hours. Serve with ice cream!
Advertisements

Week 50: Recipes

Easy Chocolate Fondue

Ingredients:
1 can chocolate flavoured syrup
1 can condensed milk
½ teaspoon salt
1 teaspoon vanilla essence (AU) / extract (CA)
 
In a heavy saucepan, over medium heat, combine chocolate syrup, condensed milk and salt. Cook and continually stir for between 10-15 minutes until slightly thickens. Remove from heat, stir in vanilla. Serve and enjoy with your favourite fruits. Store leftover’s in container in the refrigerator.
 

Fruit Dip

Ingredients:
1 packet cream cheese
1 jar marshmallow cream
1 teaspoon lemon juice
 
Using an electric mixer, beat the cream cheese until smooth. Add marshmallow creme and blend until mixture is smooth. Add in lemon juice, blend for another 30 seconds then serve and enjoy!

Week 37: Recipes

Hot Cross Buns

Ingredients:
1 ½ cups milk
1 ½ tablespoon compressed yeast
1 teaspoon sugar
1 teaspoon flour
90g butter
4 cups flour
1 teaspoon mixed flour
½ teaspoon cinnamon
½ cup sugar
1 cup sultanas
1 egg, lightly beaten
 
Crosses:
½ cup flour
¼ cup water
 
Glaze:
1 tablespoon sugar
1 teaspoon gelatine
1 tablespoon hot water
 
Preheat oven to 200°C/390°F. Heat milk in saucepan until lukewarm, crumble in yeast, add sugar and teaspoon of flour. Stand in a warm place until foamy (approx. 15 mins). Rub butter into dry ingredients; add sugar, sultanas, egg and yeast mixture. Beat well and place dough in bowl, cover with cling-wrap & tea towel, place in warm place until doubled in size. Punch dough down, turn out and kneed until the dough is smooth and elastic. Cut dough into 18 pieces and roll into round shape. Place on greased oven tray, cover and stand in warm place until buns have doubled in size. Place crosses on top and bake in oven for 20 minutes or until golden brown. Prepare glaze by placing ingredients in a saucepan over a low heat until melted – do not boil. Remove buns from oven and glaze while hot. 
 

Chocolate Chip Hot Cross Buns

Ingredients:
1 ½ cups milk
21g compressed yeast
½ cup sugar
50g butter, melted
4 ½ cups flour
1 teaspoon salt
1 teaspoon mixed flour
½ teaspoon cinnamon
1 egg, lightly beaten
2 ½ cups chocolate chips
 
Glaze:
1 tablespoon sugar
1 teaspoon gelatine
1 tablespoon hot water
 
Crosses:
60g white chocolate
 
Preheat oven to 200°C/390°F. Heat milk in saucepan until lukewarm, crumble in yeast and add sugar.. Stand in a warm place until foamy (approx. 15 mins). Combine flour, melted butter, spices, salt, egg and yeast mixture. Beat well and place dough in bowl, cover with cling-wrap & tea towel, place in warm place until doubled in size. Punch dough down, turn out and kneed until the dough is smooth and elastic. Cut dough into 18 pieces and roll into round shape. Place on greased oven tray, cover and stand in warm place until buns have doubled in size. Bake in oven for 20 minutes or until golden brown. Prepare glaze by placing ingredients in a saucepan over a low heat until melted – do not boil. Remove buns from oven and glaze while hot. Once cooled, melt the white chocolate and pipe crosses over buns.
 

Week 32: Recipes

Chocolate Brownies

Ingredients:
125g butter
185g chocolate
¾ cup castor sugar
2 eggs, lightly beaten
1 cup flour
1 teaspoon vanilla essence (AU) / vanilla extract (CA)
2 tablespoons icing sugar
 
Grease and line a slice tin. Heat butter and chocolate until melted. Add sugar, mix well, allow to cool slightly then add eggs gradually. Fold in sifted flour and add vanilla essence. Place into the lined tin and spread evenly. Bake in oven at 180°C/350°F for 30-35 minutes. When cooled, cut into squares and dust with icing sugar.
 

Week 29: Recipes

Toblerone Cheesecake

Ingredients:
1 cup chocolate biscuits
½ cup butter, melted
500g cream cheese
½ cup sugar
200g Tolberone chocolate, melted
½ cup thickened cream (AU) / whipping cream (CA)
 
Crush the biscuits until it resembles breadcrumbs. Combine with butter and press into a lightly greased spring form pan. Beat cream cheese with electric mixer for 2 minutes or until smooth. Add sugar, melted Toblerone chocolate and cream. Mix until well combined then pour into prepared crumb base and refrigerate for 2-3 hours until set. Serve with shaved Toblerone. 
 
A Special Treat for Valentine’s Day… 
 

Week 27: Recipes

Lamingtons

Ingredients:
4 eggs
1 ½ cups sugar
2 cups self raising flour
1 cup milk
2 tablespoons butter
1 teaspoon vanilla
Coconut
 
Beat eggs and gradually add sugar. Beat until smooth. Melt butter in saucepan with milk. Add sifted flour to egg mixture. Stir in milk and butter and mix well. Place in greased lined tin and cook for 30 minutes in oven at 180C/350F. Take out of oven and let it sit for a day, then cut it into squares. Mix up a runny chocolate icing (icing sugar, butter, vanilla & water), then dip the squares into the chocolate mix and cover in coconut. Store in airtight container. 
 
Variation: For Pink Lamingtons (raspberry flavor), use a almost set raspberry jelly. 
 
In honour of Australia Day (January 26th) last week… a good ol’ Aussie treat!
 

Week 26: Recipes

Moist Chocolate Cake

Ingredients:
125g butter
¾ cup sugar
¼ cup icing sugar
1½ cup self raising flour
½ cup cocoa
1 teaspoon bi-carb soda
Pinch salt
2 eggs
1 cup milk
1 teaspoon vanila
 
Cream butter and sugar together. Sift dry ingredients and then add to creamed butter and sugar. Beat eggs one at a time then add remaining ingredients. Pour cake mixture into greased pan. Bake in oven at 180C/350F for 30 minutes or until the cake begins to come away from the pan. Ice with chocolate icing. 
 

Week 24: Recipes

Hedgehog

Ingredients:
500g plain biscuits / arrowroot
250g butter, melted
1 ¼ cups sugar
2 tablespoons cocoa
2 eggs, beaten
 
Melt butter in saucepan, add sugar and cocoa. Once the sugar is dissolved take off heat and cool slightly before adding eggs. Beat quickly while adding eggs, then return to heat until it boils and thickens. Crush biscuits and add chocolate mix then mix well. Press into container. Ice with chocolate icing (icing sugar, cocoa, butter, vanilla and water) and add sprinkles. Cut into squares and serve!
 

Week 23: Recipes

Pavlova

Ingredients:
4 eggs
1 cup sugar
1 tablespoon corn flour (AU) / corn starch (CA)
2 teaspoons white vinegar
 
Preheat oven 150°C/ 300°F. Separate egg whites and yolks. Beat egg whites until fluffy. Add sugar, corn flour/starch and vinegar and mix well. On a baking tray, place a sheet of baking paper and place the pavlova mixture in a circle shape on top of the baking paper. Turn the oven down to 110°C/230°F and cook for 1½ hours. Take out of oven, cool and top with cream, fruit and chocolate. 
 

Week 18: Recipes

Black Forest Cake

Ingredients:
250g butter
1 tablespoon instant coffee, dry
1 ½ cups hot water
200g dark chocolate, chopped
2 cups caster sugar
1 ½ cups self raising flour
1 plain flour
¼ cup cocoa
2 eggs
2 teaspoon vanilla essence (AU) / vanilla extract (CA)
Filling:
600ml thicken cream (AU) / whipping cream (CA)
2 x 425g cans of cherries
¼ cup kirsch

Melt butter in saucepan, stir in coffee and water, then add the chocolate and sugar. Stir over low heat until smooth. Transfer into mixing bowl and beat with mixer on low speed. Gradually add sifted dry ingredients in three lots. Beat eggs in one at a time, then add vanilla essence/extract. Bake for 1 ¾ hours at 120°C/250°F in oven. Once the cake has cooled, whip cream until firm (add a little sugar and vanilla to sweeten if desire). Slice cake into three tiers. Place the bottom layer on the plate you will serve your cake on then add half the kirsch, a layer of cream and half of the cherries. Add the middle layer of cake on top of the bottom layer and repeat the process. Add the top layer of the cake.

Decision Time: Many traditional Black Forest Cakes then cover the whole cake in whipped cream. I prefer to make a chocolate icing (icing sugar, cocoa, butter and hot water) and put that on the top of the cake, then garnish with chocolate shavings. To me it just adds more flavour. YUM!

%d bloggers like this: