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Delicious Chocolate Chip Cookies!

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There is nothing better than freshly cooked cookies especially  ones loaded with chocolate. I love that this cookie recipe is great eaten warm and cooled.

 

Ingredients

1/2 cup White sugar

1cup packed brown sugar

1oo gram butter softened

1 teaspoon vanilla extract

2 1/2 cups self raising flour

1 Egg

1 teaspoon baking powder

1/2 teaspoon salt

2 1/2 cups chocolate chips

 

Method

Preheat oven to 180 degrees,

Mix all ingredients in a large bowl, yep its that easy!

Roll out about 2 inch balls and place on a lined baking tray, don't put them to close together as they expand as they cook and will go into each other.

Bake for 10 minutes until slightly golden, take them out and let them cool, they will firm up as they cool.

Enjoy!

 

 

 

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Apricot and Macadamia Balls!

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These are delicious as a treat and they freeze really well for lunch box snacks!

Ingredients

2 cups dried apricots

2 1/2 cups desiccated coconut

3/4 tin sweetened condensed milk

1 1/4 cups blitzed macadamia nuts

1 teaspoon melted coconut oil

Coconut to roll

Directions

  1. Blitz the macadamia nuts first on their own, then add to a bowl.
  2. then add the appricots and blitz well.
  3. Add condensed milk, coconut oil and coconut and mix through well.
  4. Chill for 30 minutes in the fridge (the mixture will be sticky).
  5. Roll into 1 inch balls and roll in coconut.
  6. Cover and refrigerate for 2 hours.
  7. Enjoy!

 

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Chocolate Mug Cake - ready in 3 minutes!

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If you are anything like me, once the kids are in bed and I am settling in for some me time in front of the TV, I start to crave something sweet and this chocolate Mug Cake does the trick. I love this dessert as I don't have to make a whole cake and eat a whole cake and its ready in 3 minutes < genius!

 You will need:

 Cake

  • 3 tablespoons self raising flour
  • 2 tablespoons sugar
  • 2 tablespoons cocoa
  • 1 egg
  • 2 tablespoons milk
  • 2 tablespoons oil

Icing

  • 4 Squares of Cooking milk chocolate
  • Dash of coconut oil < optional

Method

  1. Add dry ingredients to a large mug, and mix well.
  2. Add the egg and mix thoroughly.
  3. Pour in the milk and oil and mix well.
  4. Put your mug in the microwave and cook for 2 minutes on high, check your cake you may need another minute depending on your microwave, be careful not to overcook it or you will have a dry cake.
  5. The cake will rise over the top of the mug, this is normal.
  6. While the cake is cooking, work on your icing, add the chocolate into a microwavable bowl with a dash of oil, microwave on high for 20 - 35 seconds.
  7. Once cake is cooked pour chocolate over the top.
  8. You can flip the cake out into a bowl and eat with ice cream or cream or eat straight out of the mug.

Tip: Add a drop of peppermint oil or orange essence to change up the flavour :)

You can also use bottled caramel sauce for a quick alterntative!

 

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100 Cookies From 4 ingredients!

100 Cookies From 4 ingredients!

We made these cookies to leave out for Santa this Christmas, they were super easy for the kids to make and you can freeze the dough that you don't use for another time. Add what you like as toppings, choc chips, m&ms etc yum!

Ingredients

500g butter

1 can condensed milk 

1/3 cup white sugar

5 cups Self Raising flour

 

Instructions

1. Preheat oven at 180C

2. Line 2 large trays with baking paper.

3. Cream sugar and butter.

4. Add condensed milk and continue to cream.

5. Slowly add the flour to the mixture until fully combined.

6. Divide mixture into4 – 6 different portions depending on how many different flavour biscuits you want to make.

7. Add the different ingredients to each portion eg, nuts, chocolate chips, jam etc.

8. Roll into approx 3/4 inch balls and place on trays, flatten slightly. Place a couple cm apart as they will expand when cooking.

9. Bake for 12 minutes until biscuits are golden in colour. Biscuits may be soft to touch when you take them out of the oven but don’t worry they firm up as they cool. 10. Let cool and enjoy!

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Easy Banana Slice!

Easy Banana Slice!

This Banana slice is pretty easy to make, the texture is a little denser then normal banana cake but it tastes great!

Cake

  • 1 cup self-raising flour
  • 1/2 cups sugar
  • 1 egg
  • 1/4 cups milk
  • 1 banana mashed
  • 80 gms butter
  • 1/2 tsp nutmeg
  • 1/2 tsp ground cinnamon

 

Icing

  • 125 gms of cream cheese
  • 1 cup of icing sugar
  • grated chocolate

Method:

  • Preheat oven to 180 degrees
  • This is so easy, pop all ingredients except the icing ingredients into a Thermomix or blender and blend on high for 1 minute.
  • Pour mix into a lined baking tray and pop in the oven for 35 minutes.
  • In the mean time, place cream cheese and icing sugar and mix with a mix master.
  • Once slice is cooled spread across the top evenly.
  • Decorate with grated chocolate
  • Slice and enjoy!

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Honey Ginger Bread Slice!

Honey Ginger Bread Slice!

This Honey Gingerbread slice is perfect for afternoon tea. Eat it warm or cooled it is delicious!

Ingredients

Plain flour 1 cup

self raising flour 1/2 cup

Bicarb soda 1/2 teaspoon

ground ginger 3 teaspoons

ground nutmeg 1 teaspoons

brown sugar 1/2 cup

Honey 1/2 cup

Water 1/2 cup

Butter 125 grams

 

Method

Line a 19cm x 29 cm tray with baking paper

Add butter water and honey to a microwave bowl on high for one minute, stir well.

Add the rest of the ingredients to the butter mix and stir well.

Pour mixture into lined tray.

Pop in the oven at 180 degrees for 35minutes.

Once cooked dust with icing sugar.

Slice and enjoy!

 

 

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3 Ingredient Fruit Cake!

3 Ingredient Fruit Cake!

I made this 3 ingredient fruit cake over Christmas and it was a real hit with family and friends. This cake would be perfect at any time of the year!

 

Ingredients

1 kilo dried fruit

700 mills Orange juice or fruit juice of your choice.

2 1/2 cups self raising flour.

 

Method

Preheat oven to 170 degrees

Place the dried fruit and juice in a bowl over night and let sit, make sure you cover it.

The following morning the fruit should look plump and some of the juice evaporated.

Add the flour and mix through well.

Line a 20cm tin with baking paper and pour the mixture in.

Cook for approx. 1 1/2 hours checking every half hour. cake is cooked when the middle bounces pack from touch.

Serves 12

 

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No Bake Mini Milo Cheesecakes

No Bake Mini Milo Cheesecakes

Milo and Cheesecake?

Yes!

Its unreal!  When I made this, I took it around to my in-laws to test, and my SIL doesn’t like milo (ooppss)… then she ate half the cheesecake.  It’s THAT good.

And none of this ‘you can just taste the milo’ business, oh no, you can taste it – like a little bomb of delicious creamy milo goodness going off in your mouth with each bite.

Plus you don’t have to bake it – WIN. 

This recipe made 14 mini cheesecakes.

 

Ingredients

80g of milo

500g of cream cheese (I buy the Coles cooking brand, its really good for cheesecakes and at $2.80 a pop its cheap too)

1 teaspoon of gelatin melted in 40g of hot water

2 teaspoons of vanilla essence

2 teaspoons of icing sugar

250g of chocolate biscuits

70g of melted butter

 

Method

Crush your chocolate biscuits to the desired texture (I like mine quite crunchy so I just put them in a snap lock bag and give it a few good whacks with the rolling pin).  Melt the butter and combine. 

Spray the muffin pan with olive oil spray and then add 1-2 tablespoons of the butter and biscuit mixture in the bottom of each muffin hole.  Set aside.

In a large bowl mix the rest of the ingredients well.

Spoon the mixture over the biscuit bases and put in the fridge for 2-3 hours.

Pop them out of the muffin tray (I use a large spoon and a butter knife to remove them gently) and then add a good dollop of whipped cream on top!

You can dust with a little milo and stick a blueberry on top! 

Enjoy!

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4 Ingredient Banana Cupcakes!

4 Ingredient Banana Cupcakes!

These 4 Ingredient cupcakes are really quick and easy to make and perfect for afternoon and morning tea. This is a recipe that is really easy for the kids to make as well!

Ingredients

  • 3 Ripe bananas mashed
  • 3/4 cup brown sugar
  • 2 eggs
  • 3 cups Self raising flour

Method

Preheat the oven to 180 degrees.

Beat the eggs and sugar together.

Add the mashed banana and mix well.

Stir in the flour until combined well.

Line a muffin tray with 12 cupcake cases.

Cook for approx. 35 minutes until the tops are golden.

Slice and enjoy!

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Christmas Rum balls!

Christmas Rum balls!

Do you have any Christmas traditions at your house? One of ours is to make these glazed Cherry Rum balls. We make them normally around the 23rd of December, then we go and look at the Christmas lights and once home we have 1 or 2 or 3 of these with a cup of tea! What a way to end a night hey?

 

Ingredients

1 Packet Arrowroot Biscuits

395 grams condensed milk

1/2 cup glazed cherries

1/4 cup Cadbury Cocoa

1 tablespoon Rum

1 Cup coconut

Coconut for rolling

1 drop green food dye

1 drop red food dye

 

Method

Pop the cherries in a bowl with the rum and set aside.

Pop the arrowroot biscuits and coconut into a food processor and blitz well.

Add the cocoa and the cherries and run and blitz

add the condensed mil and combine until well mixed.

Add coconut and red dye to a zip lock bag and shake, repeat with the green dye in another bag.

Roll the mixture into approx 1 and 1/2 inch balls.

Mix the red and green coconut together and roll balls in them.

Makes approx 30 balls.

Tip: You don't have to colour the coconut this is something we just do because it is Christmas. if you want them to be more vibrant in colour add more red and green dye. You can also add more run if you like!

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Baileys & Tim Tam Ice cream Slice

Baileys & Tim Tam Ice cream Slice

Ok so this dessert is pretty naughty but since it's the silly season we think the calories can be excused ha! < I have heard if you eat it with your eyes closed that the calories don't go to your hips lol

This dessert is absolute adult indulgence, not only is it delicious but you don't have to share it with the kids due to alcohol in it < win win!

 

Ingredients

1 Litre good quality vanilla ice cream.

1 packet of Tim Tams crushed

250 mils of Baileys

1/2 Block Cadbury Chocolate melted.

 

Method

Line a 30cm tray with baking paper.

Let the ice cream sit out of the freezer until just starting to melt, then pop it into a large mixing bowl.

Add the Baileys and mix with a mix master until just combined, it's important that the ice cream is soft not fully melted.

Add the Tim Tams and stir through, you want it to be quite rustic.

Add the melted chocolate and stir through, you want it to be streaky through the ice cream so you get full on flavour hits, you don't want the ice cream to turn to chocolate, you want chocolate pieces through it. make sure the chocolate is not hot when you pour it in.

Pop mixture onto the tray and press firmly so that each corner is filled and it is levelled.

add another piece of baking paper onto the top and press down, so that it doesn't get icicles on it.

Pop in the freezer and let set for approx 6 hours.

Slice and enjoy!

pour more Bailey's over it if you wish.

Serves 12

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No Bake Nutella Cheesecake!

No Bake Nutella Cheesecake!

This dessert is always well received, mainly because it is a cheesecake and has Nutella in it so what is not to love? You can top it with your favourite chocolates and berries are also good!

 

Ingredients

1 Packet Chocolate Ripple biscuits

80 Grams unsalted butter

400 Grams Nutella

500 Grams cream cheese

1/2 Cup icing sugar

Fererro Rocher's

1/4 cup hazel nuts.

 

Method

Line a 23cm springform tin with baking paper. 

Blitz the chocolate ripple biscuits and add to a bowl.

Melt the butter in microwave until just melted and stir into the biscuit mixture.

Pop the biscuit mixture into the pan and press firmly so that the mixture is even across the bottom of the tin.

Pop in the fridge for 25 mins to set.

In a large bowl add the Cream cheeese and icing sugar and mix on high with a mixer.

Add the nutella and combine well.

Pop the mixture over the base and spread evenly.

Top with the hazel nuts and Ferrero's

Pop in the fridge to set for approx 4 hours

Slice and enjoy

Serves 10

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Chocolate Bounty Balls

Chocolate Bounty Balls

Do you love the Bounty Chocolate bars? Then these are for you! These balls are rich and delicious and will curb any sweet craving. Warning it is hard to stop at one!

 

You will need:

1 Cup Desicated coconut

3 Bounty bars

1/2 Block Cadbury chocolate

1 Tbs coconut oil

1 Cup Almond meal

Coconut for rolling < optional

 

Lets Put them together

Melt the chocolate and coconut oil in a microwave safe bowl on high for approx. a minute until just melted.

Add the Bounty bars almond meal and coconut to a food processor and blitz until a fine crumb.

Add the melted chocolate to the mixture and combine well.

Roll into approx. 1 1/2 inch balls.

Coat in coconut and pop in the fridge to set. You don't have to roll in coconut, we didn't for these ones.

Makes approx. 25 good size balls!

 

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Easy Chocolate & Beetroot Cake!

Easy Chocolate & Beetroot Cake!

It may sound a bit weird putting beetroot in a cake especially with chocolate, but let me tell you the combination is so good, sweet, tart and so moist. Give it a go you wont be disappointed!

Ingredients:

250g Cooked and Pureed Beetroot

3 Eggs

½ teaspoon of Vanilla Bean Paste

250ml Olive Oil

1 ½ cup of Apple Sauce

1 cup & 2 tablespoons of Plain Flour

6 tablespoons of Cacao Powder

1 ½ teaspoons of Bicarbonate Soda

¼ teaspoon of Salt

Cocoa for dusting

 

Method:

Preheat the oven to 180oC.  Grease and flour one 20 x 30cm or similar tin.

Using a large bowl, combine pureed beetroot, eggs, vanilla, oil and apple puree and mix with an electric mixer on low speed until well combined.

In a separate bowl mix together flour, bicarbonate soda, salt and cacao. Add to the beetroot mixture, beat well. Once combined pour in to the baking tray.

Bake for 25-30 mins until cooked.  Insert a skewer to test. When it comes out clean it’s done.

Serves 8

 

 

 

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Apple Pie Oat Muffins

Apple Pie Oat Muffins

 These Muffins are great for school lunch box treats, perfect eaten warm or cold, add custard with them to turn into a delicious dessert or freeze for later!

 

Ingredients

2 cups Rolled Oats

1 teaspoon baking powder

2 teaspoons cinnamon

¼ teaspoon salt

1 ½ cup applesauce

½ cup of cooked and cooled pureed sweet potato

1 medium apple, grated (about 3/4 cup)

1 large egg white

1/4 cup rice malt syrup (or honey)

2 teaspoons pure vanilla bean paste

1 cup milk of choice

1/3 cup dried cranberries or sultanas

You could add in extras such as walnuts nuts or pecan nuts.

 

Method

Preheat oven to 170°C. Spray a 12-cup muffin pan with non-stick cooking spray.

Stir together oats, baking powder, seasonings and salt in a large mixing bowl.

Add applesauce, sweet potato, grated apple, egg white, rice malt syrup, vanilla bean paste, milk and cranberries, plus any extras. Mix well.

Allow the mixture to set and thicken for about 3-5 minutes before spooning into your muffin pan.

Because these muffins don’t rise, fill muffin cups almost completely full with batter.

Bake for 30 minutes or until the centre of each muffin is set. Allow to cool for 10 minutes before serving.

If you don’t allow these to cool before taking them out of the muffin pan, they will fall apart. I used a knife around the sides to make removal easier. After cooling, they will set well.

These muffins can be stored in the fridge for 1 week or can be frozen for up to 3 months.

 

 

 

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Deliciously Decedent Chocolate Cake

Deliciously Decedent Chocolate Cake

My Hubby loves anything chocolate.  I have been experimenting in the kitchen with different ingredients of late, you know to change things up and came up with this Deliciously Decedent Chocolate Cake.  It’s dense, decedent and absolutely divine, but most of all a winner! 

 

Ingredients:

½ cup Coconut Flour

2 ½ teaspoons of Baking Powder

½ cup Olive Oil

½ Cup Coconut Milk

½ cup Cacoa Powder

Pinch of sea salt

½ cup of Maple Syrup

1 teaspoon of Vanilla Bean Paste

½ teaspoon of Ground Cinnamon

  

Method

Preheat the oven to 160C

Line a 20 cm (9 inch) baking tin lined with baking paper

Combine the cocoa, coconut flour, baking powder, cinnamon and sea salt into a mixing bowl.

Add in eggs, honey, vanilla, coconut milk and olive oil.

Mix well until smooth and combine

Pour into cake tin and bake for 45mins or until cooked through. Test it after 35mins to make sure as oven temperatures may vary.

Remove from oven to cool on a wire rack.

Serve with yoghurt or your favourite chocolate icing.

 

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White Chocolate, Tim Tam & Cheesecake Balls!

White Chocolate, Tim Tam & Cheesecake Balls!

 Ok let me break this down for you, white chocolate, Tim Tams and Cream Cheese all in the one recipe < naughty we know!

Ingredients

2 packets White cholate Tim Tams

250 grams cream cheese

1 tablespoon icing sugar

1 Cup coconut

100 gram  White chocolate

 

Method

Place the white chocolate into a microwave bowl and heat until melted approx 40 seconds

Add the Tim Tams and icing sugar to a food processor and blend well.

Add the cream cheese and combine.

Add the melted chocolate and combine well.

Add the coconut and keep mixing.

Roll mixture into approx 1 1/2 inch balls and coat in coconut.

Pop in the fridge to set for a few hours then enjoy!

Makes approx 55 balls

 

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Yummy Chocolate And Zucchini Slice!

Yummy Chocolate And Zucchini Slice!

 Chocolate and Zucchini slice, it may not sound appealing but let me tell you it is delicious, great for school lunch box treats!

 

Ingredients

 125 grams softened butter

 1 cup applesauce

 3/4 cup rice malt syrup ( you can sub for sugar of your choice)

 2 1/2 cups self raising flour

 3 cups finely grated zucchini

 1 teaspoon cinnamon

 1/2 teaspoon all spice

 1/2 teaspoon of salt

 1/4 cup coco powder

 1 teaspoon vanilla bean paste

 1/2 cup plain Greek yogurt

 3 eggs

 

Method

 Preheat oven to 170 degrees

 Line a 25cem cake tin with baking paper

 Beat the butter, rice malt syrup and applesauce together. 

Add in one egg at a time and keep beating.

Add the flour and combine well.

Add all other ingredients and mix well.

The mixture should be wet enough to pour into the cake tin, if ts to wet add a little more flour, if its to dry add a little milk.

Bake for 30 - 45 minutes until it starts to firm up.

Allow to cool and slice.

You can add drizzled chocolate over the top if you like.

Tip: we also add macadamia nuts, peanuts and chocolate chips to make different variations.

Would you give this a go?

 

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Homemade Sweet Potato Chips!

Homemade Sweet Potato Chips!

These sweet potato chips are a healthier version of standard packet crisps. They are really delicious and my kids don't notice a difference. You can try different flavours by adding chicken salt or your favourite spices right after they have come out of the oven!

 

Ingredients

2 Sweet potatoes peeled

Spray Oil

Sea salt

Spices of your choice

 

Method

Preheat the oven to 220 degrees

Slice the sweet potato  very thin, we used a hand held slicer to make it easier.

Place pieces in a bowl of cold water for a couple of minutes.

Remove and dry them well.

Place chips on baking paper.

Add spray oil and sea salt

Cook for approx 10 minutes until they go golden in colour.

Take out of oven and sprinkle with more salt while hot.

Place on a tray lined with paper towel until they cool and firm up.

Enjoy!

 

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Easy Chicken And Sweet Potato Pie!

Easy Chicken And Sweet Potato Pie!

Who doesn’t love a pie? I made this by accident one day when in the mood for some pie (pretty much I wake up in this mood most mornings) I was scrounging around the pantry and kind of threw it together and it was AMAZING. Try it, and then you will make it again and again and again I promise! This also freezes really well, so double the ingredients and make two.

Ingredients:

  • 500g of chicken thighs (diced)
  • 200g bacon (diced)
  • 1 medium sweet potato peeled and diced
  • 1 sliced onion,
  • 2-3 tablespoons of chicken gravox.
  • 1/2 teaspoon of sage
  • 1 can if cream corn

Method:

  1. Brown onion and bacon
  2. Add chicken and cook until brown
  3. Add can of creamed corn
  4. Add diced sweet potato
  5. Add sage tablespoons of gravox
  6. Stir until combined
  7. Cook on low heat for 1 hour with the lid on
  8. Once mixture has cooled
  9. Spoon mixture into a pie dish and cover with one sheet of puff pastry
  10. Brush with some beaten egg and cook on 180 for 25 minutes.

Makes 2 pies 

 

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