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.

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.

EASY AS BANANA AND PASSIONFRUIT CREAM PIE

250 grams morning coffee/milk arrowroot biscuits
180 grams butter, melted
2 x 600 ml thickened cream
2 x 100 gram packets cottees vanilla instant pudding
4 tablespoons nestles banana quik
1-2 large bananas, sliced

300mls thickened cream, whipped
fresh or canned passionfruit
sliced banana

grease and line bottom of 23 cm (9 inch) springform tin.

place biscuits in a processor and blitz to crumbs.  add melted butter and pulse to combine.

press crumbs into base and up 3/4 of the sides of springform tin.  line base with bananas.  refrigerate till crumb is set.

place the cream and quik into a large bowl and sprinkle with the instant pudding. using an electric mixer, beat until thick.

spoon over the banana base, spreading to the edges.

refrigerate till set.

cover top with the whipped cream and the passionfruit.
decorate with the banana.

GARLIC BUTTER DINNER ROLLS

2 1/2 - 3 cups plain flour
1 heaped teaspoon bread improver
2 tablespoons cold butter

1 cup luke warm water
2 teaspoons instant dried yeast
3 tablesppons sugar
1 egg, lightly beaten

BUTTER TOPPING
3 tablespoons melted butter
2 teapoons minced garlic

grated parmesan cheese

place the flour, salt and bread improver into a bowl. rub in
the butter until fully combined.

in a jug, mix the water, yeast and sugar. leave for 5 minutes
until it turns cloudy. stir in the egg.

stir the yeast mixture into the flour mixture then bring
together by hand.  if too wet, add a little more flour.

tip onto a floured board and knead until smooth. if the dough
sticks to the board, add a little more flour.

place dough into a greased bowl, cover with plastic wrap or a
tea towel and place in a warm spot until doubled in size.

punch the dough down and shape into 12 balls.  place on a
baking tray, cover and place in a warm spot for another 1/2 - 1 hour, till doubled in size.

heat oven to 180c (350f) .

FOR THE TOPPING...mix together and brush over the rolls.

place rolls in the oven and cook for approx 20 minutes until
golden.

remove from oven and brush with  leftover topping.  sprinkle with grated parmesan cheese.

serve warm.

my son doesn't like the cheese on top so he wanted poppy seeds.

LEMON PARMESAN CHICKEN

4 skin on chicken breasts
1 tablespoon smoked paprika
salt and pepper to taste
2 tablespoons butter

1 tablespoon butter
3 teaspoons minced garlic
1 cup chicken stock
1 oxo chicken stock cube
1 cup thickened cream
1/4 cup grated parmesan cheese
1/2 teaspoon oregano
juice of 1 large lemon
120 grams baby spinach (2 packed cups)

preheat oven to 180 c (350f)

cut the chicken breast in half widthways.  place the paprika
and salt and pepper into a bowl and coat the chicken pieces.

in a large ovenproof frypan, on medium high heat,using 2
tablespoons of butter, brown the chicken on all sides until
golden. remove the chicken from the pan and put aside. drain
and wipe the pan clean.

in the other tablespoon of butter, saute the garlic until
fragrant.

add the stock, stock cube, cream, oregano, cheese and lemon
juice. bring to boil then reduce heat.

add the spinach and stir unti just wilted. add the chicken, skin side up.

place into oven and cook until chicken is cooked through.
approx. 30 minutes.

place pan back onto cooktop over medium heat and stir in 3 tablespoons cornflour mixed in 1 1/2 tablespoon water. stir till thickened and boiling.  remove from heat.

serve sprinkled with parmesan cheese.

ORANGE SCROLLS

DOUGH
125 mls + 1 tablespoon warm buttermilk (1/2 cup + 1 tbls)
1 1/4 teaspoons instant yeast
1/4 cup sugar
1 egg, lightly beaten
3 tablespoons butter, soft
2 1/2 cups plain flour
1 heaped teaspoon bread improver, optional
1 1/4 teaspoons salt
finely grated rind 1 orange

FILLING
3 tablespoons butter, soft
1/3 cup sugar
2 tablespoons brown sugar
finely grated rind 1 orange
2 teaspoons ground cinnamon


place the buttermilk, egg, sugar, butter, rind, flour, salt,  yeast and bread improver, in this order, (or as recommended for your bread machine) into bread machine.  set machine to dough setting. if dough hasn't doubled in size when the machine has finished, just leave it in the machine until it has. mine took 1/2 hour longer.

ALTERNATIVELY... mix the buttermilk with a tablespoon of the sugar and the yeast together and leave for 5 minutes. place into bowl of electric mixer and add the rest of the sugar, egg, rind and butter and beat until smooth.
add the flour and mix till a dough forms.  change beaters to dough hook and knead for 10 minutes. cover bowl with plastic, place in a warm spot and let dough rise until doubled in size.

when ready, punch dough down and turn onto a floured board.  knead a couple of times. 

roll dough into a 30 x 20 cm. (12 x 8 inch) rectangle.

FOR THE FILLING..place the sugars and orange rind into a bowl and using your fingers rub it together.  add the cinnamon and stir to combine.

spread the butter over the dough then sprinkle with the sugar mix.  press lightly into the dough.

roll the dough into a tight log, starting on the long side,
and cut into 12 equal pieces. place into a large  baking dish and cover with a teatowel.  let rise until doubled.

heat oven to 180 c (350f) and cook for 15- 20 minutes or until golden and cooked through.

remove from oven and glaze while warm.

GLAZE

2 cups icing sugar
2 tablespoons butter, soft
orange juice
ground cinnamon

mix the icing sugar and butter together with enough orange juice to make a spreadable paste.

spread over scrolls.

serve warm with butter. (tho they're good cold too)