BERRY CHOCOLATE RIPPLE CAKE...no bake

2 packets chocolate ripple biscuits
2 punnets strawberries
1 punnet blueberries
1 punnet black berries
6 tablespoons raspberry jam
600 mls thickened cream

milk for dipping

extra whipped cream, optional

line base and sides of a 23 cm (9 inch) springform tin with baking paper.

chop 1 1/2 punnets strawberries, 1/2 punnet blueberries and 1/2 punnet blackberries. refrigerate  the rest of the punnets for the top of the cake when it's ready.

whip the cream with 2 tablespoons icing sugar.

spread a little cream around the base of the springform tin.

quickly dip each biscuit in the milk (see note below) as you go, shaking of excess and place a layer around the bottom of the tin, cutting to fit as needed.

spread the biscuits with a thin layer of cream. sprinkle 1/2 the strawberries over the cream.  cover with another layer of biscuits dipped in the milk.

spread these biscuits with 3 tablespoons of rasberry jam and cover with a thin layer of cream

layer another row of biscuits dipped in milk, cover with a thin layer of cream and sprinkle with the rest of the strawberries, the blueberries and the blackberries.

place another layer of biscuits dipped in milk, spread these with the rest of the raspberry jam and cover with the remaining cream.

lightly cover with plastic wrap and refrigerate for at least 4 hours to set.

decorate with the rest of the mixed fruit.

you can decorate with extra whipped cream if desired.

keep refrigerated.

NOTE: if making the day before use, don't dip the biscuits in milk, just layer straight from the packet.

CHEESE AND ONION BALLS

250 grams cream cheese, room temp (8 oz)
125 grams marscapone cheese (4 oz)
200 grams tasty cheese, finely grated (6 oz)
32 gram packet maggi onion soup mix (approx 2 tablespoons)
1 box savoy cracked pepper crackers

crush 3/4 packet of the savoy crackers, leaving some chunks.

mix all the cheeses and the onion soup together until well combined.

roll into bite size balls and then roll in the crushed crackers, pressing lightly to coat.

place on a tray lined with baking paper and cover with plastic wrap.

 refrigerate till needed.

SPICY RITZ CRACKERS

113 grams butter, melted (1/2 cup)
1/2 cup grated, extra sharp parmesan cheese
1/2 teaspoon chilli powder
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon italian herbs
1/2 teaspoon ground black pepper
1 box ritz crackers

extra grated parmesan cheese

preheat oven to 160 c. (300 f). line 2 large baking trays with baking paper.

place all but the butter into a large bowl, stir to mix through.

pour the butter over the crackers and stir lightly, so as not
to break the biscuits, until biscuits are coated.

divide the crackers between the 2 trays, keeping separated so all cook through.

sprinkle lightly with extra parmesan cheese

cook for 15 minutes.  cool completely on trays.

store in airtight container.

BROWN BUTTER SANDWICH COOKIES

142 grams butter (10 tablespoons)
2 1/2 cups plain flour
1 teaspoon baking powder
1 teaspoon cinnamon
pinch salt
1 cup white sugar
1/4 cup brown sugar
2 eggs
1 teaspoon vanilla

white sugar to roll


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

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

in a small saucepan, over medium heat, melt the butter until foaming. stir or whisk until it becomes an amber colour. put aside to cool.

in a large bowl, place the sugars and cooled butter. using an electric mixer, beat until combined.

add the eggs and vanilla and beat until combined

on low speed, gradually beat in the flour mix, until well combined, bring together by hand it needed.

cover the dough with cling wrap and refrigerate for 30 minutes.

roll into walnut sized balls and roll in the extra sugar. place on baking trays and flatten lightly with the bottom of a glass dipped sugar.


cook for approx 18 - 20 minutes.  cool on trays for 5 minutes then remove to wire racks to cool completely.

sandwich together with icing.

BROWN BUTTER ICING

113 grams butter
4 cups icing sugar
3 - 3 1/2 tablespoons milk

in a small saucepan, over medium heat, melt the butter until foaming. stir or whisk until it becomes an amber colour.

mix the butter, icing sugar and 3 tablespoons of milk together until well combined. add more milk if needed to make a spreadable paste.

spoon or pipe even amounts of icing onto the flat side of half the biscuits. top with the other half.

GINGERBREAD COOKIES....with white chocolate

125 grams butter, soft (1/2 cup + 1 tablespoon)
100 grams brown sugar (1/2 cup firmly packed)
125 mls golden syrup (1/2 cup)
1 egg yolk
375 grams plain flour (2 1/2 cups)
1 tablespoon ground ginger
1 teaspoon mixed spice
1 teaspoon bicarb soda (baking soda)

39 nestles white chocolate melts*

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

using an electric mixer, beat the butter and sugar together until pale and creamy.

add the golden syrup and egg yolk, beating until well combined.

beat in the flour, ginger, mixed spice and bicarb.  finish bringing together by hand, until smooth.

roll into 1 inch balls and place onto the trays. should get at least 39 balls. (don't flatten)

cook for 10 minutes.  as soon as you remove from oven, lightly press a white chocolate melt into the centre of each cookie.  cool on trays for 10 minutes then remove to wire rack to cool completely.

drizzle with coloured chocolate.

CHOCOLATE DRIZZLE

100 grams white chocolate melts, melted
green gel colour
red gel colour

divide the chocolate into two small bowls and mix red gel into 1 bowl and green gel into the other.

drizzle over biscuits using a spoon or place into small ziplock bags and cut a small home in the corner. a skewer also works.

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

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.

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.