Sunday, 10 December 2017




VERY EASY BREAD STICKS
(a little kneading, no rising)

1 cup warm water
2 teaspoons honey
2 tablespoons instant dried yeast

2 2/3 cups plain flour
2 teaspoons salt

rock salt, optional

preheat oven to 180 c (350 f). line 2 large baking trays with
baking paper.

in a small bowl, mix the water, honey and yeast together.
leave it aside for 5 minutes.

in a large bowl, mix the flour and salt. stir in the yeast.

finish bringing together by hand. it will be a little dry and
crumbly.

tip onto a board and knead till smooth, about 5 minutes.

divide dough into 30 pieces and roll each piece into a
sausage about 20 cm. (8 inches) long.

lightly roll in  rock salt if desired (or anything you like).

cook for 15 - 20 minutes until golden brown and cooked
through.

serve with a dip of choice.



I made ONION DIP.

250 grams spreadable cream cheese
1 pkt (32 grams) maggi onion soup

mix together and let sit for 15 minutes before serving.





VERY FUDGY BROWNIES

340 grams butter, melted
4 eggs, lightly beaten
2 cups white sugar
1 1/3 cups brown sugar, packed
4 tablespoons milk
4 teaspoons vanilla
1 1/2 cups cocoa, sifted
1 1/2 cups plain flour, sifted

preheat oven to 180 c. (350 f) line a swiss roll tin with
baking paper, leaving a little extra over each end.

in a large bowl, whisk the butter, eggs, sugars, milk and
vanilla together until well combined.

whisk in the cocoa then gradually whisk in the flour until
well combined.

pour batter into tin and spread to edges.

cook for 30 - 35 minutes or until a skewer comes out clean.

cool in tin completely.

ice.

ICING

3 cups milk chocolate chips
1 cup thickened cream

heat cream until just hot.  stir in the chocolate chips until
smooth.

refrigerate till thickened and spreadable.

spread over brownies and decorate as desired.

I used sprinkles and christmas coins from woolworths.



BAILEYS CHOCOLATE CAKE

150 grams butter, chopped (2/3 cup)
100 grams dark choc chips (1/2 cup)
100 grams caster sugar (1/3 cup)
100 grams brown sugar (1/2 cup packed)
50 grams cocoa (1/2 cup)
180 ml baileys irish cream (3/4 cup)
170 grams plain flour, sifted ( 1 cup)
1 1/2 teaspoons baking powder
1/2 teaspoon bicarb soda (baking soda)
1/2 teaspoon salt
3 eggs, lightly beaten

preheat oven to 160 c.  grease sides and line bottom of 20 cm (8 inch) cake tin with baking paper.

in a small bowl, mix the flour, bicarb, baking powder and salt together. put aside.

in a medium sized pot, on low heat, melt the butter, sugars, chocolate chips and cocoa together until the butter and chocolate is melted. stir well to combine. cool slightly.

stir in the baileys then the eggs.

fold in the flour mix.

pour in to tin.

cook for 40 -45 minutes until just a few crumbs stick to a skewer. mine took 40 minutes.

don't over cook.

cool in tin for 10 minutes then invert onto a wire rack to cool completely.

ice with the ganache.

GANACHE

200 grams dark chocolate chips (1 cup)
100 mls cream (1/3 cup + 1 tablespoon)
100 mls baileys irish cream (1/3 cup + 1 tablespoon)

1 - 1 1/2 cups icing sugar

in a small pot, over low heat, heat the cream and baileys until hot but not boiling. remove from heat. can also be heated in a microwave.

add the chocolate and stir till smooth.

cool completely. should also thicken a bit.

place chocolate mix into a bowl and using an electric mixer, beat in the 1 cup icing sugar. add the other half cup if needed.

spread over cake and decorate as desired

Sunday, 3 December 2017





RAISIN BREAD PUDDING....with baileys cream sauce.
(a new twist on bread and butter pudding)

1x 560 gram loaf raisin bread
6 eggs
3/4 cup white sugar
3/4 cup brown sugar
2 teaspoons cinnamon
1/2 teaspoon mixed spice
1/2 teaspoon salt
2 teaspoons vanilla
2 tablespoons butter, melted
2 cups milk
2 cups thickened cream
2 cups sultanas
1 cup chopped walnuts, optional


Preheat the oven to 180 c. lightly grease 9 x 13 baking dish.

slice all the bread except the 2 end crusts, into 1-inch cubes. If you can't get a 560 gram loaf, you need 12 cups bread cubes, loosely packed.

spread the cubes across 2 large baking trays. Lightly toast the cubes for 7-8 minutes, until dry and very lightly browned. remove from the oven and let the bread cool completely.

in a large bowl, using an electric mixer, beat together the
eggs, sugars, cinnamon, mixed spice, and salt.

add the vanilla, butter, milk and cream and beat until well combined.

pour the toasted bread, nuts and sultanas into the liquid mixture. stir until the bread cubes absorb most of the liquid.

lightly mash the bread down with your hands, if necessary, to make sure all the bread cubes are soaked with the liquid.

pour the bread mixture into the dish and cover tightly with foil.

cook for 60 minutes then remove foil and cook for another 20- 30  minutes.The pudding is done when it is golden brown and springy to touch. there should be no liquid showing when you
place a small cut into the centre of the pudding.

serve warm with baileys Cream Sauce .



BAILEYS CREAM SAUCE

3 tablespoons butter
2 cups thickened cream
3/4 cup sugar
1 tablespoon cornflour
1 egg
1/4 teaspoon mixed spice
small pinch salt

1 - 2 tablespoon baileys irish cream,
1 teaspoon vanilla extract


melt the butter in a small saucepan over medium heat. Add the
cream and whisk to combine.

in a small bowl, stir together the sugar, cornflour, mixed spice and salt.

whisk the egg into the cream then whisk in the sugar mix.

whisk continuously until the sauce boils and thickens enough to coat a spoon.

remove from the heat and stir in the baileys and vanilla.

Serve warm over the pudding.

Saturday, 2 December 2017





CHOCOLATE PEPPERMINT COOKIES


226 grams (1 cup) butter, softened
1 cup sugar
3/4 cup icing sugar
250 gram (8 ounces) dark choc chips, melted*
1/2 cup oil
2 large eggs
4 1/2 to 5 cups plain flour
3/4 cup  cocoa
1/2 teaspoon salt
1/2 teaspoon bicarb soda
1/2 teaspoon cream of tartar


preheat the oven to  180 c (350 f) and line baking trays
with baking paper.

in a large bowl, using an electric mixer, beat the butter, sugar and icing sugar together until pale and fluffy.


beat in the melted chocolate then the oil until well combined.

add the eggs, one at a time until well combined

add 4 ½ cups of the flour, along with the cocoa, salt, bicarb soda, and cream of tartar, and mix until combined. if the dough seems sticky, add the remaining flour, 2 tablespoons at a time, until it can be handled easily.(I needed an extra 2 tablespoons)

roll about 2 tablespoon-sized pieces dough into balls and place them on the  baking trays.

dip the bottom of a small drinking glass into sugar, then use it to lightly flatten the balls.

cook for 7 to 10 minutes, or until set around the edges but still  soft.

cool completely.

ice

ICING

1 1/2 cups sour cream
113 grams (1/2 cup) butter, softened
4 cups icing sugar
175 grams (6 ounces) dark choc chips, melted*
3/4 cup  cocoa
1 teaspoon peppermint extract
2 to 4 tablespoons milk (as needed)
peppermint crisp, crushed

place the sour cream and butter in a medium mixing bowl
and using an electric mixer, beat until smooth.

add the icing sugar, a cup at a time, until combined.

beat in the melted chocolate, cocoa powder and peppermint extract until smooth and fluffy.

thin if needed with milk.(I didn't)

spread about 1 ½ tablespoons of icing onto each cookie, then top with a pinch of peppermint crisp.

*melt the chocolate in a microwave safe jug in 20 second bursts, stirring after each. stir till smooth.







CHOCOLATE COCONUT FUDGE

113 grams (8 tablespoons) butter
1/2 cup milk
1/2 cup  white sugar
1/2 cup brown sugar, firmly packed
1/2 cup cocoa powder
2 cups icing sugar

1 cup dessicated coconut for rolling. 

lightly grease a small baking tray with butter.

mix butter, milk,  brown and white sugars, in a heavy saucepan. on medium heat, bring to a boil then stir continuously for 6  minutes.

remove from heat and cool slightly, then pour into a medium sized bowl and add the cocoa and icing sugar. Beat with an electric mixer until fudge is smooth and thick.

spoon onto tray and spread out. When cool enough to touch, use a spatula to help roll mixture into log form. cut the logs in half (easier to roll) and roll in the coconut.

wrap them in plastic wrap, keeping the log shape and refrigerate till set.

slice to serve.

Saturday, 25 November 2017





ROLO ROCKY ROAD

400 grams dark cooking chocolate
100 grams milk cooking chocolate
65 grams crushed nuts
60 grams mini marshmallows
1 packet cadbury white chocolate finger biscuits, chopped
250 grams rolo chocolate, broken into squares

extra crushed nuts and marshmallows

grease and line a small baking dish.


in a heat proof bowl over a pot of simmering water (don't let
the bowl touch the water), melt both the cooking chocolates.

add the marshmallows, biscuits and nuts. stir  until well
combined.

stir in 1/2 of the rolo pieces.

pour into the baking dish and press the rest of the rolo, high side up into the top.

sprinkle with some more marshmallows and nuts. press the
marshmallows in lightly.

refrigerate till set.  cut or break into pieces to serve.