DEATH BY CHOCOLATE PANCAKES

3 cups self raising flour
1/2 cup sugar
1/4 teaspoon salt
1 egg
2 tablespoons cocoa, sifted
3 1/2 - 4 cups milk

2  x pauls double thick chocolate custard
chocolate topping
chocolate icecream

using an electric mixer, beat the flour, sugar, salt, egg, cocoa and 3 1/2 cups milk together until well combined. put aside.

heat a small frypan on medium heat and wipe with some butter.

if the mix is too thick, add the rest of the milk.

pour some mix into the middle of the pan and swirl to reach edges.

cook till bubbly then flip. cook another minute and remove from pan.
repeat until you have finished mix.

using 2 per person, place some chocolate custard on edge of each pancake and roll up.

drizzle with chocolate topping and finish with a scoop of chocolate icecream.

serves 8 -10

https://www.facebook.com/groups/1695021754058615/

https://www.facebook.com/shazzieau

COOKIES AND CREAM ICE CREAM CAKE

2 X 600ml bottles thickened cream*

2 cans condensed milk

205 gm packet oreo cream biscuits

TO DECORATE

1 packet mini oreos

chocolate topping

300 mls whipped cream

2 punnets strawberries, sliced 

line a 24 cm springform tin with plastic wrap making sure it comes up and over the sides.

finely crush or blitz oreos.

in a large, deepish bowl, with an electric mixer, beat the cream and the condensed milk together until thickened, about 5 minutes.

stir in oreos until well combined.

spoon into spring form tin and level top.

freeze at least 12 hours or overnight.

to serve, remove sides of tin and peel plastic wrap down.

drizzle chocolate topping over top and down the sides of the cake.

pipe the whipped cream around the edges and place the mini oreos.  cover the rest of the top with

the strawberries.

cut into slices and serve.

* I use the coles supermarket brand thickened cream.

it seems to have more of a thickening agent than some brands

and beats up thick really quickly. 

https://www.facebook.com/shazzieau

https://www.facebook.com/groups/1695021754058615/

CHICKEN AND DUMPLING CASSEROLE

8 chicken breasts
5 cups frozen mixed vegetables
1/2 cup butter, melted
4 cups bisquick
3 cups milk
3 cups chicken stock
2 cans cream chicken soup
2 oxo chicken stock cubes
pepper


preheat oven to 180 c. lightly grease sides of medium sized, deep baking dish.

serves 6 - 8.

halve chicken breasts lengthwise and cut into cubes.

in a frypan, on medium heat, saute chicken until cooked but not brown. drain and put aside.

in same frypan, saute vegetables until warmed through. drain off any liquid and put aside.

THIS IS A LAYERED RECIPE. DO NOT STIR ANYTHING ONCE IT IS IN THE BAKING DISH.

cover the base of the baking dish with the melted butter.

cover the butter with the chicken. cover the chicken with the vegetables.

mix the bisquick with the milk. dont worry if it's a bit lumpy. but if it's not thin enough to spread, add a little more milk.

spread the bisquick across the vegetables

lightly sprinkle the bisquick with pepper.

mix the stock, soup and stock cubes together until well blended.  pour over the bisquick.

at this point it will look like a watery mess. this is how it supposed to be.

place in oven and cook for 45 -50 minutes or until golden and set on top.

NOTE: in Australia, some Woolworths supermarkets sell bisquick. if you can't get it. here's the recipe....

BISQUICK.

4 cups plain flour
2 tablespoons baking powder
1 tablespoon icing sugar
1 teaspoon salt
1/2 teaspoon bicarb soda
6 tablespoons canola oil.

mix in 2 batches in a food processor until well combined then stir together.

or if no processor, whisk through or use electric mixer on low.

https://www.facebook.com/groups/1695021754058615/

https://www.facebook.com/shazzieau

CHOCOLATE MUD CAKE with chocolate fudge icing

250 grams butter
200 grams dark cooking chocolate
1 1/2 cups hot water
1 heaped tablespoon instant espresso coffee
450 grams caster sugar
1 cup plain flour
1 teaspoon baking powder
3 tablespoons cocoa powder
2 eggs, lightly beaten
2 teaspoons vanilla

Pre-heat the oven to 180 C grease and line bottom of a 25 cm springform tin.

In a small saucepan, over low heat, melt the butter, chocolate and coffee stirring until the chocolate has dissolved.

Add the sugar and stir until it has dissolved too.

Pour the mixture into a heat-proof bowl.

Sift the flour, cocoa and baking powder over the top of the chocolate and whisk them into the liquid.

then whisk in the eggs and vanilla.

Once everything is combined, pour the batter into the tin.

Bake the cake for 1 hour or until a skewer comes out clean.

Leave the cake to cool completely in the tin.

ice and decorate with chocolate shards.

ICING

1/2 cup water
30 grams brown sugar
175 grams butter, chopped
300 grams dark cooking chocolate, broken up

Put the water, sugar and butter in a pot over a low heat to melt.

When the mixture begins to bubble, take the pot off the heat and add the chopped chocolate, swirl the pot so all the chocolate is heated.

Leave it for a minute or two (it does melt)and then whisk until the icing turns smooth and glossy.

Leave it for 1-3 hours and whisk every 20-30 minutes until it is thick.(mine sat for the 3 hours)

When the cake has cooled spread it with the fudge icing and attach chocolate shards.

CHOCOLATE SHARDS

200 grams dark cooking chocolate
200 grams milk cooking chocolate

using 4 pieces of baking paper, draw a rectangle about 4 inches by 8 inches long on each.

in a heatproof bowl over a pot of boiling water, melt the chocolate.

using a spoon, fill in the rectangle with the chocolate.

allow to cool for a couple of minutes then starting at the narrow end of the paper, roll up like a swiss roll.

place in fridge till set and needed.

when ready to use, unroll. chocolate will crack into shards as it unrolls. break to fit cake

https://www.facebook.com/shazzieau

https://www.facebook.com/groups/1695021754058615/

PEANUT BUTTER, CARAMEL AND RICE BUBBLE SLICE
(no baking but some melting involved)

grease and line 9 x 13 dish

BASE

250 grams milk arrowroot biscuits, crushed/blitzed
227 grams butter, melted
454 grams crunchy peanut butter
2 1/2 cups icing sugar

mix all together until well combined and press into bottom of pan.

refrigerate while melting caramels

CARAMEL LAYER

14 oz ( 2 bags) columbine caramels
2 tablespoons thickened cream
1 tablespoon butter
2 cups rice bubbles

in a heat proof bowl over a pot of boiling water, melt the caramels, cream and butter. stir till smooth. takes a while.

pour caramel evenly over base and then cover caramel evenly with the rice bubbles. lightly press bubbles into caramel. refrigerate for 1/2 an hour.

CHOC TOP

400 grams dark cooking chocolate
50 grams butter
1/2 cup thickened cream

in a heat proof bowl over a pot of boiling water, melt the chocolate, cream and butter. stir till smooth.

pour chocolate over the rice bubbles, covering to edges. refrigerate till set.

cut into squares and serve. store in refrigerator.

https://www.facebook.com/shazzieau

https://www.facebook.com/groups/1695021754058615/

SPICY BACON AND TOMATO SAUCE

2 large onions,diced
12 rashers bacon, diced
3 teaspoons minced garlic
125 gram tin diced capsicums
400 gram tin diced tomatoes
1 jar dolmio "extra" spicy peppers pasta sauce
2 tablespoons tomato sauce
1 teaspoon sugar

In a large pot/pan, saute the onion, garlic, capsicum and bacon until onion is translucent.

add the tomatoes,sauces and sugar. simmer for 15 minutes.

serve over pasta of choice.

https://www.facebook.com/shazzieau

https://www.facebook.com/groups/1695021754058615/

EASY APPLE RASPBERRY MUFFINS

1 pkt duncan hines french vanilla cake mix
1 cup pie apples, blitzed/chopped
frozen raspberries
120 grams white cooking chocolate

preheat oven to 180 c.

fill  2 muffin tins with 18 muffin cases.

make cake mix according to directions.

stir in apples.

place 2 tablespoons of mix into each muffin case.

drop 5 frozen raspberries into middle of mix in each muffin case.

cover each evenly with rest of mix.

cook 20-25 minutes until golden on top and a skewer comes out clean.

cool.

in a heat proof bowl over a pot of boiling water, melt the white chocolate.

swirl over muffins and let set.

serve.


https://www.facebook.com/shazzieau

https://www.facebook.com/groups/1695021754058615/