This twix slice is similar to a caramel slice, but doesnt have the coconut or golden syrup. This recipe has glucose syrup in it which you can find in the supermarket with the cake decorating stuff.
Once you have one square of this slice, you wont be able to stop.
1 1/4 Cup Plain Flour
1/4 Cup Sugar
140g Butter, melted
1/2 Cup Butter
1/2 Cup Brown Sugar
2 Tablespoons Glucose Syrup
1/2 Cup Condensed Milk
2 Cups Chocolate Chips
For the base, stir flour and sugar together then add the melted butter. Pat down into a baking paper lined 9x9 dish. Bake at 180'c for 20 minutes. Remove and set aside.
For the caramel, boil ingredients together over a medium heat for 5mins, stirring constantly. Remove from the heat and beat until thick. Pour mixture over base. Cool (I ue the fridge to make it set quicker). For the chocolate topping, melt the chocolate chips and spread over the caramel layer. Cool. Cut in 16 bars and serve.
I was looking through my food days app and i came across this day called 'Boston cream pie day', having no idea what this was i starting to do some research. Boston cream pies are infact a cake filled with a custard or cream filling, topped with chocolate.
I was running low on time to make a cake from scratch so i used a packet one (don't make me feel guilty, we all do it!) and vanilla pudding in a pack (this one) it makes life a little easier than standing over a stove stirring custard constantly (whilst i have a son who loves to climb atm! lol) anyways if you want to make either of these elements from scratch i have recipes for them in my backing and dessert section. Enjoy!
For the cake
1 box vanilla cake mix
1/2 cup Salted butter, melted
2 large Eggs
For the topping
2 packages instant vanilla pudding
3 cups whole milk
For the chocolate topping
1/2 cup Milk chocolate chips
1/3 cup Heavy cream
3 tablespoons Honey
Preheat oven to 175c. Line an 8x8 square pan with foil, spray with nonstick spray and set aside.
In the bowl of a mixer (i use my kitchen-aid), beat cake mix, melted butter, and eggs on medium low speed until combined. Mixture will be thick. Press mixture into prepared pan and bake for 15-20 minutes, until edges are set and golden and center is puffy. Remove from oven and let cool completely. While bars are baking, prepare topping: In a large bowl, whisk together pudding mixes and milk until thick, about 3 minutes. Place in the refrigerator to thicken until bars have finished baking and have cooled completely.
Spread filling over bars evenly and place in the refrigerator while you prepare your chocolate topping.
In a microwave safe bowl, heat chocolate chips and heavy cream for around 2 minutes, stopping to stir every 20 seconds until smooth. Stir in honey and let cool until thick and no longer warm. Spread over bars. Keep bars in refrigerator until time to serve.
This cake is our #flyincakeday cake for daddy when he flies home later today. A light, fluffy sponge cake layered and covered in fresh strawberry cream. This decadent cake is perfect to treat that special someone.
150g Plain Flour
250g Icing Sugar
8 Egg Whites
1 teaspoon Cream of Tartar
1/2 teaspoon Salt
1 Tablespoon Lemon Juice
1 teaspoon Vanilla Essence
Sliced strawberries to decorate
225g Butter, softened
900g Icing Sugar
200g Chopped Strawberries
Preheat oven to 170'c. Line and grease a 18cm loose base cake tin.
Sift together flour and 75g icing sugar in a bowl. Place egg whites into your kitchenaid and whisk until frothy. Add cream of tartar, salt, lemon juice and vanilla essence and continue mixing until stiff peaks form. Add remaining icing sugar 2 tablespoons at a time to the egg whites, making sure it's mixed in before adding the next. Gradually fold in the flour.
Pour mixture into your prepared cake tin and smooth the top so its level. Bake for around 40-50mins or until golden and springy to the touch. Leave to cool in the tin for around 10mins, then turn the cake out onto a wire rack and leave to cool completely.
To make the icing, beat butter in your kitchenaid until pale in colour, add in the icing sugar and strawberries, keep beating until creamy.
Cut the cake into your desired amount of layers (i just did two) Layer with icing and then cover your cake in icing too. Arrange strawberry slices around the cake. Chill for around 30mins before serving to firm up the icing.
These banana split bites are great for the kids. I chose banana and strawberries because it was national banana split day, But you could use any fruit (hey the more fruit the better).
1 cup Milk Chocolate Chips, melted
12 ice cream sticks
Cut strawberries in half. For each strawberry half, cut an equal size piece of banana. Alternate strawberries and bananas on ice cream sticks until all used up. Place in freezer for 10 minutes. Melt chocolate by heating in microwave for 30 seconds bursts, stirring and repeating until melted and smooth. Dip cold fruit in chocolate, then sprinkle on sprinkles, then place on prepared tray.
I remember going on holidays to Florida when i was very young and seeing waffles at the buffet. To me they taste like a crispy pancake, as they are crispy on the outside and light in the middle. Waffles can be flavored with whatever your heart desires. I like the traditional belgian waffle and i top mine with fresh berries, maple syrup and whipped cream.
2 cups Plain flour
2 teaspoons Baking Powder
2 Tablespoons Icing sugar
1 Tablespoon Vegetable oil
2 cups Milk
3 Eggs, separated
2 teaspoons Vanilla Essence
1 pinch Salt
Berries (eg; strawberries and blueberries) to serve
Maple Syrup to serve
Whipped cream to serve (optional)
Combine the flour, baking powder, icing sugar, oil, milk and egg yolks.
Beat the egg whites and salt until soft peaks, mix in the vanilla and fold into the batter (do not over mix).
Pour 1/8th of the mixture into a hot waffle iron and bake for about 2 minutes.
Repeat with the remaining batter.
Top with your favorite fruit, maple syrup and whipped cream, serve hot.
Tip - combine sugar with cinnamon together and dust waffles to get a donut flavor waffle.
Today 14th August is national 'lemon meringue day' so i've created this really easy lemon tart recipe for you. With the pastry i managed to get one long tart and 3 mini tartlets. Lelah and i also used my husbands blow torch to torch the meringue to get that golden colour ( you can just pop it under the grill if you don't have a blowtorch). Yummy!
150g Plain Flour
45g Icing Sugar
100g Butter, chilled and chopped
1 Egg yolk
100 ml Thickened Cream
55g Caster Sugar
2 teaspoons Lemon Rind, grated
60ml Lemon Juice (fresh lemon juice is better)
2 Egg Whites
70g Caster Sugar
To make the pastry, process the flour, icing sugar and butter in your thermocook until mixture resembles fine breadcrumbs ( took about 10secs in speed 10). Add the egg yolk and process until mixture just comes together. Gently knead on a lightly floured surface until smooth. Shape into a disc and cover with clingfilm and put in the fridge for 30 minutes to rest.
Roll pastry out on a lightly floured surface big enough to cover your tin, i used a 35x13cm tart tin. Trim edges. Use the remaining pastry to line as many mini tart tins until it's all used up. Place in the fridge for 30 minutes to rest.
To make the lemon filling, whisk the eggs, cream, sugar, lemon rind and juice together in a large bowl. Place in the fridge for 30 minutes.
Preheat oven to 200°C. Place the tart & tarlet tins on an oven tray. Line with baking paper and fill with pastry beads or dried rice. Bake in preheated oven for 8 minutes. Remove paper and weights and bake for a further 8 minutes or until pastry is light golden. Remove from oven. Reduce oven to 180°C.
Pour the lemon mixture evenly into the pastry cases. Bake for 15 minutes or until lemon filling is almost set. Remove from oven. Set aside for 15 minutes to cool to room temperature. Place in the fridge for 30 minutes to chill if wanted.
To make the meringue, use an electric mixer ( i use my kitchenaid) to whisk the egg whites until firm peaks form. Gradually add the sugar whisking constantly until mixture is thick and glossy (this didn't take long). Spoon into a piping bag with a round nozzle. Pipe even dots onto the large lemon tart. Use a blowtorch to lightly grill the meringue. Place on serving plates to serve.
Tip: You can place the meringue under a hot grill to toast if you don't have a blowtorch.
Tip: try different pattens with the merginue to get different textures.
In celebration of purple heart day, today 7/8/2016, i am sharing my anzac tart recipe. Purple heart day is a day where america celebrate members of the armed forces. See below
Source: U.S. Army, Center for Military History, The American War Library
The Medal of Honor that is now the Purple Heart actually began as the ‘Badge of Military Merit.’ On August 7th, 1782 in Newburgh, New York, General George Washington designed a new badge of distinction for enlisted men and noncommissioned officers. They were awarded for ‘any singularly meritorious action.’ The badge was a figure of a heart in purple cloth or silk, edged with narrow lace or binding. It was pinned to a uniform coat above the left breast.
When i was 14 i did army cadets, i was in unit 55 based in kalgoorlie. Some of my fonst memories was from that time in my life. From camping in the pouring rain in just my handmade tent, to marching for our anzacs on 25 april. I will always have the utmost respect for our past, present and future armed services men.
Before you make this, be aware once you have made the base and cream mixture, it has to be put in the freezer overnight. So if you want to make this dessert for an event, make it the night before. I really hope you enjoy my take on this classic australian biscuit.
250g Anzac Biscuits, blitzed in a food processor
100g Butter, melted
1 can Condensed Milk
300ml Thin Cream
2 Tablespoons Honey
140g Caster Sugar
1 Cinnamon Stick
1 tablespoon Honey, extra
1 Serving of Nut Praline (click for recipe)
Combine biscuits and butter together, press and line a 24cm baking tin. Put the tin into the freezer.
Using your kitchenaid or thermocook, mix together condensed milk, cream and honey until it has tripled in size. Pour mixture into your slightly frozen base. Place back into the freezer overnight to set.
Combine caster sugar, water and cinnamon stick in a small saucepan, over a medium heat, stir until sugar has dissolved. Bring heat to a simmer, cook without stirring for another 5mins until mixture has thickened into a syrup. Remove from the heat and let sit for 10/15mins with the cinnamon stick still in it, to infuse.
To serve the tart, remove from the freezer and drizzle over the cinnamon syrup, top with nut brittle.
Today it's national Raspberry cream pie! I must be living under a rock because i have never heard of the creamy pud. The base is a crunchy biscuit base, with a savory note as it has a hit of salt, filing with a creamy sweet vanilla set custard. Topped with whipped cream, icing sugar and frozen berry bit. Delicious! Any fruit could be substituted for the raspberries. I use frozen raspberries as they are alot cheaper, but fresh ones would taste just as good.
15 Nice Biscuits, finely ground
70g Butter, melted
1/4 cup Sugar
1/4 teaspoon Salt
4 Egg yolks
3/4 cup Sugar
1/4 cup Cornflour
1/2 teaspoon Salt
2 3/4 cups Milk
1 Vanilla bean, split and scraped
40g Butter, room temperature, cut into chunks
20 Frozen Raspberries, thawed ( or fresh if available)
1 cup Thickened cream
2 tablespoons Icing sugar
Biscuit base: Preheat your oven to 175'c. Pulse Nice biscuits in you thermocook until it looks like crumbs add melted butter, sugar, and salt and process on speed 4 until combined. Press mixture into bottom and up sides of a 22/23cm pie dish. Freeze for 10 minutes. Bake until slightly darker, around 15mins minutes. Let cool completely on a wire rack.
For the filling: To your thermocook bowl add the sugar, salt and cornflour mix n speed 10 for 10 secs. Add egg yolks, milk and vanilla. Mix on speed 4 at 90 degrees for 7mins 30secs. Sieve custard into a bowl and stir in butter until melted. Let custard cool, stirring occasionally for about 10 Minutes. Pour custard into cooled base. Scatter 1 cup of raspberries on top of the custard evenly ( or you can stir the raspberries straight into the custard). Refrigerate until set, at least 3/4 hours.
Whip cream with icing sugar until soft peaks form, then spoon over filling. Top and serve with remaining berries (the frozen left over little bits work well here). Dust with icing sugar for the extra sparkle.
Serve with my Berry Coulis (Click here for the recipe)
My daughter Lelah is obsessed with watermelon (actually my whole family, apart from me is watermelon crazy). I had a massive chunk of watermelon in my fridge that i wanted to do something with, but something different. I have read about making sorbets in the thermocook and how easy it is, and yep it sure is! 2 ingredients and 2 min is all you need. The watermelon in this recipe was weighed out chopped into chunks and frozen in a plastic ziploc bag the night before. Enjoy this refreshing sorbet.
70g Raw Sugar
700g Frozen Watermelon
Place raw sugar into the thermocook and put on speed 9 for 20secs (this creates icing sugar). Add half the frozen watermelon and slowly bring up to speed 10 for 30secs and then add the rest of the watermelon and mix for 30secs until light and fluffy (It will be super loud). serve and enjoy!
Pokemon GO is such a massive sensation atm so it only seems fitting Lelah and I make something pokemon related! We have created these awesome pokeball Macarons. Crispy on the outside, chewy in the middle these macarons are simple to make (even though they have a stigma for being hard) and great for any occasion.
120g Almond meal
200g Icing sugar
3 Egg Whites
Red gel colouring
Black icing for decoration
White icing for decoration
Sift icing sugar and almond meal together 3 times in a bowl, discarding any large lumps. In a kitchenaid bowl (or in a bowl with an electric whisk) with the whisk attachment, whisk egg whites until soft peaks, add sugar gradually and whisk until firm peaks. Fold egg whites into the flour mixture until just combined. Separate mixture into 2 equal lots. Add 2-3 red food gel drops into one mixture and mix until mixture flows back into the bowl and is glossy. Mix the other mixture together so it's the same consistency as the red. Place mixtures into 2 separate piping bags ( i use plastic ones that you have to cut the end with scissors, as this helps me control what size nozzle i cut ( see pic below)
On a large baking tray line with baking paper and trace 4cm diameter circles using a round cookie cutter ( you can use a small glass base, or anything round for the size macaron you want). Pipe a semi circle of the red batter onto your traced circle and fill it in, then use the white batter to complete the other side of the circle ( see pic below) the end result you should have a full circle with half red and half white batter. Continue until all batter is used up ( i got a few extra little ones with the leftover batter)
Let macarons sit on the kitchen bench for 30mins to create a film over the top, once macarons are dry to touch bake in a preheated 160'c oven for 20mins. Remove from oven and let them cool before removing from the baking paper.
To decorate on half of the macarons place a line through the middle of the shells (the joining line is a great guide!) Put a dot of white icing in the middle to create the middle white ball, then using the black icing trace around the white ball.
There you have it! A pokemon pokeball!
Mum of 2, Wife of a Fifo worker and lover of delicious, creative food.