Chocolate Malteser Biscuits

Chocolate Malteser Cookies

Mmmmm Maltesers, yummy!  Maltesers in biscuits or cookies … what a great idea!  Chef Amy of Best Biscuit Recipe has come up with this alternate and ingenious way of changing your ordinary chocolate biscuit or cookie into something even more amazingly delicious.

Check out the recipe for Chocolate Malteser Biscuits / Cookies here and be sure to leave a comment for Chef Amy.  Her website also provides a wealth of cooking info for other recipes that aren’t associated with chocolate.

 

Fruit and Nut Chocolate Chilled Cake

Fruit and Nut Chocolate Chill Cake

This super easy and delicious cake is packed full of fruit, nuts and your favorite milk chocolate.  What is super easy about this cake is there is no cooking involved.  It is a cake ready for serving once it’s chilled.  Perfect!

If you need a converter, simply click HERE.

Ingredients:

(Please note:  You can vary the type of nuts and fruits you choose to put into this cake to cater to your own tastebuds)

  • 200g chocolate-chip biscuits, chopped into 2cm pieces
  • 1/2 cup pistachio kernels, toasted, chopped
  • 1/3 cup hazelnuts, toasted, chopped
  • 1/3 cup macadamias, toasted, chopped
  • 1/2 cup raisins, chopped
  • 300g milk chocolate, chopped
  • 3/4 cup sweetened condensed milk
  • 50g butter, chopped
  • Cocoa powder, for dusting

Method:

  1. Grease a 6cm-deep, 9cm x 19cm (base) loaf pan. Line base and sides with baking paper, allowing a 2cm overhang at long ends. Combine biscuit, pistachio, hazelnut, macadamia and raisins in a bowl.

  2. Place chocolate, condensed milk and butter in a saucepan over low heat. Cook, stirring, for 3 to 4 minutes or until smooth. Add chocolate mixture to biscuit mixture. Stir to combine.

  3. Spoon mixture into prepared pan, pressing down on mixture to prevent air bubbles. Smooth surface with a spatula. Cover. Refrigerate for 2 hours or until set. Invert cake onto a plate.  Remove baking paper. Dust with cocoa. Slice. Serve.

 

To check out the original recipe by Cathie Lonnie and photography by Amanda McLauchlan simply click HERE.

Chocolate Fudge

Chocolate Fudge

This Chocolate Fudge is not only easy to make and get the kids involved, but it tastes fantastic too.  This great tasting fudge can be for Birthday Party treats, Christmas goodies or just when you feel like nibbling on something sweet.

Please note:  You will need a thermometer for this recipe.

For a Converter simply click HERE

Ingredients you will need:

  • 1 cup (200g/7oz) brown sugar
  • 1 cup (215g/7.5oz) caster sugar
  • 1/2 cup (125ml) thin/pouring cream
  • 1/4 cup (60ml) milk
  • 2 tablespoons glucose syrup or pale corn syrup
  • 50g/1.75oz dark chocolate, chopped
  • 40g/1.4oz butter, chopped
  • Icing sugar mixture, to dust

Method:

  1. Grease a 15cm/6″ square cake tin. Combine the brown and caster sugar, cream, milk, glucose syrup and chocolate in a saucepan over very low heat. Cook, stirring, occasionally brushing side of the pan to remove any sugar crystals, for 20 minutes or until sugar is dissolved. Increase heat to high; bring to the boil. Cook for 5-7 minutes or until thermometer reaches 116°C/240F.

  2. Remove from heat. Add the butter, but do not stir. Set aside to cool to 40°C/104F without stirring. Once mixture cools to 40°C/104F, use a wooden spoon to stir for 3-4 minutes or until mixture reluctantly falls from the spoon. Pour into prepared pan; cover with foil. Put aside overnight to set. Cut into squares and dust with icing sugar.  Store in an airtight container.

To see the original recipe by Sarah Hobbs and photography by Scott Hawkins, simply click HERE.

 

Moist Chocolate Cake

Rich Moist Chocolate Cake2

Check out this recipe for a Moist Chocolate Cake which is very similar to a chocolate mudcake.  It is an incredibly moist cake with a rich chocolate flavor that brings to mind the word “perfection” upon taking just a single bite of it.  Jennifer over at Foodess says, “It is a great emergency cake to have in your repertoire for forgotten birthdays, last-minute visitors, or urgent Friday night chocolate cravings.  I love to smother it in gooey marshmallow frosting (the seven-minute kind made with just whipped egg whites, sugar, and vanilla)” and she’s definitely not wrong!

Preparation time is only 15 minutes and Cooking Time is 35 minutes

Handy Hint from Jennifer:  To use this recipe for cupcakes, preheat oven to 375F or 190C instead, and line two 12-cup muffin tin with paper liners.  Divide batter evenly among cups and bake 20-25 minutes, until tops spring back when gently pressed and a toothpick inserted in the center comes out with just a few moist crumbs.  Makes 24 cupcakes.
Author: Jennifer Hill
Check out this fabulous recipe here.
 

Rich Moist Chocolate Cake

Chocolate Chunky Peanut Butter Fudge Cookies

Chocolate Peanut Butter Chunky Fudge Cookies

This fabulously delicious recipe for Chocolate Chunky Peanut Butter Fudge Cookies is filled with swirls of peanut butter and melted chunky chocolate pieces which will melt in your mouth with each bite.  They are also easy enough to prepare so kids would have an absolute ball making them.  Perfect with cold or hot beverages, as a lunchbox snack or just to reward yourself with something divinely decadent.

This is a slight adaptation of the original recipe.  Although, you can find the original recipe and photography by the lovely Jenny here at Picky Palate.  Be sure to check in and see what else Jenny has on the menu and her new Cookbook!

Tip:  If you would prefer a Gluten Free version, try substituting the plain flour with your Gluten Free flour.  There are many on the market nowdays to choose from.

Ingredients

  • 1 cup smooth (or crunchy) peanut butter
  • 1 cup (or 2 sticks) butter softened (I prefer unsalted butter for this recipe)
  • 1 cup raw granulated sugar
  • 3/4 cup packed brown sugar
  • 2 large eggs
  • 1 tablespoon pure vanilla extract
  • 1 3/4 cups all-purpose flour (I used Plain Flour)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups chocolate chunks (I used 2 x Green’s Organic Dark Chocolate)
  • 1 cup cocoa powder (I used Dutch Processed Cocoa)

1.  Preheat oven to 350F/180C and line a large greased baking tray with baking paper.

2.  Place peanut butter into the freezer until firm, approx 30 minutes.

3.  Using an electric mixer, beat the butter and sugars until well combined.   Add eggs (one at a time) and vanilla, beating until well combined.

4.  Place the flour, baking soda, and salt into a large bowl.

5.  Add to wet ingredients along with cocoa powder, and chocolate chunks, slowly mixing until just combined.

6.  Drop dollops of frozen peanut butter into dough and turn mixer on for just a few turns of the mixer to get swirls of peanut butter through the dough.

7.  Put approximately 1 tablespoon of the dough onto the prepared baking tray, approx an inch apart from each other.

8.  Bake for 14 to 16 minutes until cooked through.

9.  Allow to cool on baking tray for 5 minutes before transferring to the cooling rack.

 

Hope you enjoy!

Chocolate and Peanut Butter Brownies

Chocolate and Peanut Butter Brownie

Check out this Chocolate and Peanut Butter Brownie recipe that really hits the spot!  Chocolate and Peanut Butter are a match made in heaven for the sweet vs salty flavors and this little recipe is one to impress.  Perfect for morning or afternoon tea, lunchbox treats or just to indulge yourself with something sweet, these are divine!  The original recipe is by the very creative Michelle Southan of Taste and photography by Ben Dearnley.  This recipe has been adapted from the original one by substituting with an alternate peanut butter and using organic dark chocolate along with dutch processed cocoa.

  • Melted butter, to grease
  • 150g dark organic chocolate, coarsely chopped (or plain dark chocolate see original recipe)
  • 100g butter, chopped
  • 215g (1 cup) caster sugar
  • 75g (1/2 cup) plain flour
  • 2 tbs dutch processed cocoa powder (or standard cocoa powder see original recipe)
  • 2 eggs
  • 200g (3/4 cup) smooth peanut butter (or crunchy peanut butter see original recipe)
  1. Preheat oven to 160°C / 320F (Fan Forced). Brush a 16 x 26cm or 6″ x 10″(base measurement) slab pan with melted butter to grease.  Line base and 2 long sides with non-stick baking paper, allowing the sides to overhang.
  2. Place the chocolate and butter in a large heatproof bowl over a saucepan half-filled with simmering water. Use a metal spoon to stir until the chocolate melts and mixture is smooth.
  3. Combine the sugar, flour and cocoa powder in a bowl. Add chocolate mixture and eggs and stir until just combined. Pour into prepared pan. Spoon peanut butter over brownie mixture and use a round-bladed knife to create swirls.
  4. Bake in oven for 35-40 minutes or until crumbs cling to a skewer inserted into the centre. Set aside to cool completely. Cut into slices to serve.  (Optional:  Serve with a scoop of Vanilla Ice-Cream)

 

Michelle Southan’s recipes are always delicious and all I can say is … Enjoy either a slight variation or a fabulous original!

 

Simple Chocolate Sauce

Simple Chocolate Sauce Recipe

This is an essential little Chocolate Sauce recipe to have in your recipe collection.  I think everyone has one of these recipes in their collection and they’re usually only two ingredients and this one is easy to prepare and tastes delicious!  Original Recipe by Valli Little and Photo by Ben Dearnley.

You will need 

  • 200g good-quality dark chocolate, chopped (I use organic)
  • 200ml pure cream (pouring cream)

Place the chocolate into a bowl, then pour the cream into a pan over medium heat and bring to just below the boiling point.  Pour over your chocolate then stir until the mixture is smooth.  To make more or less of this sauce, simply adjust the amount of your ingredients.

Enjoy! 

Chocolate Crepes

Chocolate Crepes

This delicious and simple Chocolate Crepe recipe is a classic and can be whipped up very quickly.  A fast favorite with children and adults alike.   This popular Chocolate Crepe recipe is by Rebecca Franklin of  French Food Recipes.   Nice and easy for kids who love cooking.

Ingredients:

  • 2 cups milk
  • 1 1/2 cups flour
  • 1/2 cup cocoa powder
  • 6 tablespoons powdered sugar
  • 2 large eggs
  • 2 tablespoons butter, melted
  • 1/2 teaspoon pure vanilla extract
  • 1/4 teaspoon salt

Preparation:

Whisk all the ingredients vigorously until the crepe batter is completely smooth; allow it to rest in the refrigerator for at least 20 minutes before making into crepes.

Melt a little butter in a crepe pan or large skillet over low-medium heat. Add 3 tablespoons of batter to the pan and swirl until the bottom of the pan is covered with batter. Cook the crepe for 1 minute, or until the crepe is slightly moist on top and golden underneath. Loosen the edges of the crepe, slide the spatula under it, and then gently flip it upside down into the pan. Cook for 1 minute and transfer the cooked crepe to a plate to keep warm. Repeat with the remaining batter.

Makes 12 servings.  Serve with strawberries (optional)

Bon Appetit!

Chocolate Coconut Slice

Chocolate Coconut Slice

Chocolate and Coconut make a perfect combination in this recipe for a Chocolate Coconut Slice.  Perfect for kid’s lunchbox treats, afternoon teas, or any time you feel like something sweet really!   This yummy recipe originally comes from the creative Kim Coverdale of Taste and the fabulous photography is by Chris L Jones.   This recipe is also easy enough for kids to try out their cooking skills in the kitchen.

Ingredients

  • 150g butter, melted, cooled
  • 1 cup firmly packed brown sugar
  • 1 egg, lightly beaten
  • 1 teaspoon vanilla extract
  • 1/2 cup plain flour
  • 1/3 cup self-raising flour
  • 1/4 cup cocoa powder
  • 3/4 cup desiccated coconut

Chocolate icing

  • 1 1/2 cups icing sugar mixture
  • 1/4 cup cocoa powder
  • 20g butter, finely chopped
  • 2 tablespoons boiling water
  1. Preheat oven to 180°C/160°C fan-forced. Grease a 20cm x 30cm lamington pan. Line with baking paper extending paper 2cm from edge of pan at long ends.
  2. Place butter, brown sugar, egg and vanilla in a large bowl. Stir until well combined. Sift over flours and cocoa. Add 1/2 cup coconut. Stir to combine. Spread mixture into prepared pan. Bake for 25 to 30 minutes or until firm to touch.
  3. Make Chocolate icing: Sift icing sugar and cocoa into a medium heatproof bowl. Add butter and boiling water. Stir until smooth.
  4. Spread hot slice with icing. Sprinkle with remaining coconut. Set aside to cool completely in pan. Cut into pieces. Serve.

 

Delicious!

 

Chocolate & Peanut Butter Protein Smoothie

Chocolate Peanut Butter Smoothie Recipe

This delicious Chocolate & Peanut Butter Protein Smoothie can be made low fat with low sugar or if you decide to be a little naughty … you can make the smoothie on full cream milk and use honey for your sweetener.  Either way, it’s sure to be a big hit not only because it’s a healthy alternative to the usual smoothie you buy at the store, but because it’s so big on taste that kids and adults alike LOVE IT!  This fabulous little recipe makes a great protein treat on a warm day.

You will find this recipe at a fantastic food blog called Hot Polka Dot which is the cutest name for a blog (in my opinion!) along with her beautiful photography (especially the polka dot cloth!)  Be sure to check out Lindsey’s other recipes.  They’re amazing! (So is the photography!)

Enjoy … Cheers!