Chocolate Dipped Bagel Crisps

Chocolate Dipped Crisps

Chocolate Dipped Bagel Crisps

 

If you often face the dilemma of whether to eat chips of chocolate, your problem is solved. Introducing… Chocolate Dipped Crisps!

The salty crisp paired with the smooth, sweet chocolate makes for a totally moreish treat that’s smooth yet crunchy, sweet yet salty, and undeniably delicious. These chocolate dipped bagel crisps will soon find there way into your belly and your heart; just in time for the ultimate party night. You can thank me later.

Chocolate Dipped Chips

Ingredients

  • 1 packet of Abe’s Bagels – Marlborough Sea Salt Bagel Crisps
  • 150g of good quality milk chocolate
  • 150g of good quality dark chocolate
  • 150g of good quality white chocolate

Method

  1. Place chocolate varieties separately in 3 heatproof, microwave safe bowls. In batches, microwave on high for 1-2 minutes, stirring with a metal spoon every 30 seconds, until melted and smooth.
  2. Dip half of each Abe’s Bagels – Marlborough Sea Salt Bagel Crisps into melted chocolate mixtures and place on a tray lined with baking paper for 15 minutes, or until set. Serve.

TIP: for a fun combination, try sprinkling chopped nuts, sprinkles or sherbet onto the crisp once dipped in the melted chocolate.

Enjoy!

Chocolate and Hazelnut Mousse with Raspberries

Chocolate and Hazelnut Mousse

Chocolate and Hazelnut Mousse with Raspberries

This Chocolate and Hazelnut Mousse can be whipped up in a flash and is completely delicious and utterly moreish. The sour of the raspberries is complimented by the creamy mousse. Topped with Raspberry Caviar it’s the perfect Valentine’s Day treat for your someone sweet.

Ingredients

  • 300ml of thickened cream
  • 200g of good quality milk chocolate
  • ¼ cup of hazelnut spread
  • 2 ¼ cups of McCain Season’s Choice Frozen Raspberries

Method

  1. Scatter McCain Season’s Choice Raspberries, over the base of 4 small-sized serving glasses and set aside.
  2. Separate the raspberry  drupelets from the main fruit, place on a freezer-proof plate and place in the freezer until needed.
  3. Place chocolate in a heatproof microwave-safe bowl. Microwave on medium (50%) for 2 to 3 minutes, stirring with a metal spoon halfway through cooking, or until smooth. Set aside for 10 minutes to cool.
  4. Beat cream in a bowl to soft peaks and then fold through the melted chocolate and hazelnut spread.
  5. Spoon the mousse among serving glasses over the raspberries, scatter with raspberry drupelets to resemble caviar and serve immediately.

Enjoy!

75 foodies on Instagram

Well I think it is safe to say that after drooling over reading this Daily Life article: http://bit.ly/1aGeE4i on the 75 best foodies to follow on Instagram my news feed is going to look a lot more delicious!

The are some stunning snaps and drool-worthy dishes on show. So much so that I felt it was my foodie duty to share the list with you. There are some I knew and followed like Jamie Oliver, Ida Frosk and Citrus and Candy; while there are others on the list I had never heard of, with great shots and very few followers. So if you like looking at pictures of things that taste great, which I assume is why you are here, then you MUST check these Instagramers out.

Oh and one little plug while I’m here – you should also follow me on Instagram! @daily_gluttony to keep up to date with all the delicious moments in my life like this Moroccan Lentil Burger – nom nom nom.

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Spiced Chocolate Cookies

If you’re a beginner baker, biscuits are an easy and delicious starting point. These Chocolate Spiced Cookies are yummy – crunchy on the outside and soft on the inside. Perfect!

Ingredients

  • 185g butter – room temperature
  • 300g brown sugar
  • 1 tsp vanilla essence
  • 2 eggs
  • 1 egg yolk
  • 175g melted dark chocolate – cooled
  • 175ml milk
  • 150g plain flour
  • 200g self raising flour
  • 1/4 cup of cocoa
  • 2 tsp of all spice
  • 1/2 cup of finely chopped walnuts
  • Icing sugar to dust

Method

  1. Heat the oven to 180C and line 2 x baking trays with oven paper.
  2. Add the butter, sugar and vanilla essence to a large bowl and use electric beaters to cream.
  3. Add the eggs, egg yolk, melted chocolate and milk to the bowl and use the electric beaters to mix until fluffy.
  4. Shift flour, cocoa and all spice into the mixing bowl ensuring all lumps are removed. Add the chopped walnuts and guess what now, use the electric beaters to mix until fluffy.
  5. NOTE: if you’re okay with eating raw egg, which I am, you can stop the process here and enjoy one of the nicest chocolate mousse’s you will have ever eaten. It is seriously delicious; so much so that I even put some aside in a container for a certain batter eating friend to munch on.
  6. Roll the mixture into tablespoon sized balls, place on baking trays leaving a good 3-4cm between each cookie as they spread and bake for 18 minutes or until they are starting to brown.
  7. Remove from the oven, allow to cool for five minutes before transferring to a wire rack to cool fully.
  8. Sprinkle with icing sugar and share with friends.

Enjoy!

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 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

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!