Chocolate and Banana Pancakes

Okay, I’m sorry but it HAD to happen.

Ingredients

Method

  1. Top pancakes with spread and banana.
  2. Eat and repeat.

Enjoy!

 

Chocolate Hazelnut Spread / Homemade Nutella

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This recipe goes out to all the Nutella lovers out there… and I know there are a few including my very own sister-in-law who eats it by the spoonful! Today I’m excited to share with you a recipe for Chocolate and Hazelnut spread or.. homemade Nutella. I’m just going to jump straight into this one, because if you’re like me, the only thing running through your head right now is “Om nom nom nom”…..

Ingredients

  • 1 cup of raw hazelnuts
  • 1 tsp vanilla essence
  • 1/2 cup of icing sugar
  • 1/4 tsp of salt
  • 1/4 of cocoa
  • 4 tbs of coconut oil

Method

  • Preheat oven to 220C and roast hazelnuts for 8-10 minutes until golden.
  • Place the hazelnuts in a teatowel and rub together to remove the skins, it’s okay if some stubbon skins won’t budge.
  • Place hazelnuts in the food processor and blend continuously until a smooth butter forms (around 3 minutes).
  • Add the rest of the ingredients and continue blending until the mixture is smooth and creamy.
  • Sit back and omm nom nom nom………

TIP: Add extra hazelnuts on top for extra noming crunch.

This will last in the fridge of up to two weeks, probably longer if it’s not eaten on the first day but best to err on the side of caution.

Enjoy!

Chocolate and Peanut Bon Bon’s

Today’s recipe is dedicated to a friend of mine celebrating their birthday today.. She is also an avid reader of Daily Gluttony so I thought it fitting that I should make her a special birthday post – Happy Birthday Bon Bon!

Ingredients

  • 1 1/2 cups of peanut butter – I recommend Pic’s Famous Peanut Butter or Woolworths Macro Crunchy. They are both made with just peanuts so it cuts out all the nasty sugar and preservatives of other brands.
  • 1 tsp vanilla essence
  • 1/2 tsp of salt – this is optional, if you don’t like salty peanut/chocolate snacks then don’t put it in!
  • 1 1/2 cups of icing sugar
  • 1/2 cup of softened butter
  • 1/2 cup of brown sugar
  • 260g of dark choclate – you can use milk if you prefer, but I find it a bit too sweet.

Method

  1. Place the peanut butter, vanilla essence, salt, icing sugar, butter and brown sugar in a bowl and mix until combined.
  2. Roll them into balls 1-2cm big, no larger, and place on a lined tray.
  3. Place in the fridge for an hour to cool or more, overnight is preferable.
  4. Melt the chocolate in the microwave or over a bain-marie, keeping a careful watch that it doesn’t burn with frequent stirring.
  5. Remove the balls from the fridge, place a toothpick in them and dip into the chocolate one-by-one. When removing from the melted chocolate be sure to leave them over the bowl so the excess chocolate can drip back in.
  6. Place onto a lined tray and place in the fridge to set until you are ready to eat them!

NOTE: These are in no way healthy and are bite sized for a reason. If you like your heart pumping away as it currently is, then don’t hide in the corner and eat every last one.

BON BON appétit! xx

Black Forest Muffins

Australian Good Taste - October 2006, Page 55, Recipe by Sarah Hobbs. Photography by Ian Wallace.

Australian Good Taste – October 2006, Page 55, Recipe by Sarah Hobbs. Photography by Ian Wallace.

These Black Forest Muffins are one of the tastiest, simplest and easiest treats you will ever come across. This recipe is an on-the-run/cheats recipe that is designed for those times when you forget you have guests coming for dinner, people drop in OR you might just be really bad at baking and you want to wow people… and trust me these will!

Ingredients

  • 4 good quality double chocolate chip muffins
  • 1 tin of pitted cherries
  • 1 tbs of amaretto, brandy or kirsch
  • 200ml of double cream
  • 2 tsp of cornflour
  • ¼ cup of caster sugar
  • 1 flake bar – crumbled

Method

  1. Drain the cherries and reserve the syrup.
  2. Combine the syrup, sugar and cornflour in a saucepan over high heat. Bring to the boil. Cook, stirring, for 2-3 minutes or until sauce boils and thickens. Remove from heat and set aside for 2 minutes to cool slightly.
  3. Use a small serrated knife to split each muffin crossways into 3 layers. Place the bottom layer of each muffin on serving plates. Brush with a little of the kirsch. Top with half the cream, then half the cherries. Continue layering with remaining muffins, kirsch, cream and cherries.
  4. Drizzle the cherry syrup over the top of the muffins and sprinkle with the flake.
  5. Serve and lap up the compliments.

Enjoy!

Double Chocolate and Salted Caramel Shortbread Slice

I am a firm believer that there can never be too much chocolate, caramel or nuts in a slice and FINALLY I have found the perfect recipe. This Double Chocolate and Salted Caramel Shortbread Slice is so, so tasty.

It is relatively easy to make, if you don’t mind some mindless stirring and little hands will love to dip their fingers into condensed milk help you make it and pipe on the white chocolate icing at the end. The salt from the nuts sets off the sweetness of the caramel and chocolate… like I said, HEAVEN.

Ingredients

  • 150g butter, softened
  • ½  cup of firmly packed brown sugar
  • 1 egg yolk
  • 1 cup plain flour
  • 1/3 cup self-raising flour
  • 395g can sweetened condensed milk
  • 2 tablespoons golden syrup
  • ¾ cup salted chopped mixed nuts – you can use unsalted if you prefer
  • 200g milk chocolate, chopped
  • 2 tps vegetable oil
  • 50g white chocolate, melted

Method

  1. Preheat oven to 140°C. Grease a 3cm deep, 20cm x 30cm pan and line with baking paper.
  2. Using an electric mixer, beat 120g butter, sugar and yolk until pale and creamy.
  3. Stir in flours until combined. Press mixture evenly over base of prepared pan.
  4. Bake for 20 minutes or until golden and leave to cool. It is important that you leave it to cool or everything you try and put on top will melt, which isn’t quite as awesome as you think it would be.
  5. Meanwhile, place condensed milk, golden syrup and remaining butter in small aucepan over medium-low heat. Cook, stirring, for 15 minutes or until mixture is golden brown.
  6. Pour caramel over biscuit base. Smooth top. Sprinkle with nuts and carefully press into caramel. Bake for 10 minutes.
  7. Place milk chocolate and oil in a small saucepan over low heat. Cook, stirring, for 5 minutes or until smooth. Pour chocolate mixture over caramel layer. Refrigerate for 2 hours minimum.
  8. Remove slice from pan. Spoon melted white chocolate into a snap-lock bag. Snip off 1 corner. Pipe white chocolate over milk chocolate. Set aside for 20 minutes or until set.
  9. Trim edges and cut into delicious chunks. I prefer to make them uneven as I think it gives it a more rustic look and feel.

Enjoy!

Lamingtons, Pies and Pavs

Aust-Day-Aussie-Flag

With Australia Day fast approaching it got me thinking about iconic Australian eats and how diverse our “national” meals are. Everything from the Iced VoVo to lamb, snags and damper is considered typically Australian in every way, shape and form. So how will you be celebrating our national day? Will it be with some classic dishes or will you put a modern twist on the menu with new faves or old twists?

If you’re too busy to sit down and sort out a menu, no worries mate, I’ve done the thinking for you with these make-ahead Australia Day menu options packed full of tasty delights to keep even the ankle bites happy!

Pork and Fennel Sausage Rolls

pork and fennel sausage rolls

Mini Turkey Potato Top Pies

Mini Turkey Potato Top Pies

Beer Battered Fish and Chips

beer battered fish and chips

Seafood Platter

seafood platter

Double Chocolate Lamingtons

Double Chocolate Lamingtons

Pavlova with Mulled Fruits

pavlova with mulled fruit

Enjoy your tucker! xx

Vanilla Cupcakes

I thought it apt to start my first recipe post with something sweet so I have included my recipe for never fail cupcakes.

I created this recipe one day when we had unexpected guests calling in and I had very little time to whip something together. These cupcakes are really tasty however they are a tad crumbly but I like them that way. Depending how quick you mix they can be ready in under half an hour, they are also so simple to make that if you have any little hands that would like to help it will be perfect.

You will notice that there were some casualties between the shot of them cooked and the shot of them iced, Mr B discovered them and decided they were too tasty to wait until they cooled.

Ingredients

Makes approximately 16.

  • 200g cubed butter at room temperature
  • 1 tsp Queen Vanilla Essence
  • 1 cup caster sugar
  • 3 free range eggs
  • 2 ½ cups self raising flour
  • ½ cup milk
  • 1 tub of Betty Crocker Vanilla Frosting – you could make your own but why bother!

Method

  1. Pre-heat oven to 180°C /160°C fan forced.
  2. Line cupcake tray with paper cases.
  3. Cream butter, vanilla and sugar.
  4. Add eggs, one at a time while mixing. The mixture will separate at this stage; don’t be alarmed this is normal.
  5. Stir in half the flour followed by half the milk and repeat. Unless the flour has large lumps in it don’t worry about shifting it, shifting flour came about as flour leaving the old mills would often be clumpy or have pieces of husk remaining. If you are using a good quality white flour simply give it a quite mix with a fork to allow extra air in.
  6. If you are using a 1/3 cup-capacity cupcake tray (this is standard size) add 2 level tablespoons of mixture.
  7. Bake for 15-17 minutes until golden.
  8. Stand cupcakes for 2 minutes in the tin, then transfer to a wire rack to cool.
  9. Ice, decorate and devour.

Enjoy!