Marshmallow topped Caramel Slice

For Mothers Day today I recieved a revised edition of my favourite cook book "Day to Day Cookery" from my husband and kids. I have always loved this book and the new edition was definately not a let down. After an extensive session of pouring thru the pages I decided to try the marshmallow caramel slice. Due to copyright I am unable to actually share the recipe on this blog. I was just so proud of the results I had to show some pictures.
The base is a combination of flours, brown sugar, coconut and melted butter. This is then baked. Instead of using the caramel recipe provided I just used a can of nestles caramel top n fill. I did however make the marshmallow from scratch.
It was quite simply 1 cup of water, 1 cup of sugar and a tablespoon of gelatine mixed together over a low temp at a light simmer for 5 mins.

I then poured it into a bowl to cool before beating it for about 8 mins until thick and fluffy.

At this point you just need to spread it onto the biscuit with caramel layer base. I sprinkled the marshmallow with choc sprinkles but you could use coconut instead. Place in the fridge until cooled and set. 

And lastly make sure that your little helper (if you have one) gets an oppourtunity to lick the beater!

It is after all the essence of good times in a childs world!

 The result is a delicious slice with a light fluffy marshmallow topping. Just perfect for a sweet tooth.

Happy Mother's day to all you beautiful Mothers out there. Hope your day was as full of joy as mine has been.

Apple Tea Cake

Today I felt like making some yummy comfort food. It also happens to be one of my hubby's favourite cakes.

Ingredients

60g Butter
1/3 cup caster sugar
1 egg
Vanilla
1/2 cup Milk
1 1/4  SR flour
Small tin of apple pie filling
1 teaspoon cinnamon
2 teaspoon caster sugar

Beat butter, sugar, and vanilla to a cream.
Add the egg and beat well.
Add flour and milk alternatively till mixed in well.

Place mixture in a greased cake tin and place apples on top and sprinkle over half of the cinnamon and sugar mixed together.

Bake in a 180*c oven for 20mins until cooked thru.
Then sprinkle the last half of the cinnamon sugar over the cooked cake.

Honey Biscuits with Honey Butter Icing

After seeing that I inspired a lovely family to bake my raspberry biscuits I myself felt inspired. So here is another iced biscuit. These are my favourite type of biscuit. I really love pairing biscuits with a lovely filling. It definately adds something special.

Biscuit Mixture Ingredients

125g of Butter, softened
1/2 cup caster sugar
1 3/4 cups self raising flour
1 egg
1 tablespoon of Honey
Vanilla

Beat Butter and sugar till light and creamy
Add egg, vanilla, and honey and mix until well combined
Mix in sifted self raising flour until just combined
Line a tin with greaseproof paper
Take small pieces of mixture and roll into a ball, press lightly with a fork.

Bake in a moderate oven until lightly browned

Ingredients for Honey Butter Icing

1 cup of icing sugar
1 tablespoon of Honey
1 tablespoon of Butter
a few drops of water if needed

Place in a bowl and beat till combined
Sandwich honey biscuits with icing and refridgerate till set.

Peanut Butter and Choc Chip Cookies

Preparing morning teas for this week and thought I would try a spin on the typical choc chip cookie. They have a lovely flavour and are crisp on the outside whilst being chewy on the inside.

•  200g of crunchy peanut butter
• 50g of SR flour
• 200g brown sugar
• 1 tsp bicarbonate of soda
• 1 egg, lightly beaten
• 1 cup milk choc bits

 

1. Preheat oven to 200°C. Lightly grease two baking trays and line with non-stick baking paper.
2.  Combine peanut butter, sugar, flour, bicarbonate of soda and egg in a bowl then stir in choc bits.
3. Roll teaspoonfuls of the mixture into balls and place on the prepared tray. Press lightly with a fork. Bake for 8-10 minutes or until light golden. Leave to cool on the trays then place into an airtight container.

Jaffa Muffins with Choc Ganache

This is a very dense chocolate muffin with a beautiful orange flavour. Perfect for brightening up an ordinary day!

Ingredients 

• 260g plain flour
• 1/4 cup (55g) cocoa powder
• 1 1/2 tsp baking powder
• 1 cup (220g) caster sugar
• 80g Terry's orange chocolate, chopped
• 250g tub light sour cream
• 60g unsalted butter, melted
• 1/4 cup (60ml) milk
• 2 eggs

 Chocolate ganache

• 100g good-quality dark cooking chocolate, chopped
• 100g Terry choc orange
• 1/4 cup (60ml) thickened cream

Preheat oven to 180°C. Line a muffin pan with paper cases.

1. In a large bowl, sift together the flour, cocoa and baking powder. Stir in sugar and chocolate. Whisk sour cream, melted butter, milk and eggs together. Add to flour, mix carefully until just combined. Do not over-mix.
2. Divide mixture evenly into muffin pans until three-quarters full. Bake for 25 minutes or until golden and cooked when tested. 
3. Meanwhile, melt chocolate and cream in a saucepan over a low heat, stirring until chocolate melts. Set aside to thicken slightly.

White Choc Mud Cupcakes

I came across this fabulous recipe at exclusively food for a white chocolate mud cake and just had to try it! I followed the recipe exactly as suggested for the cake, but decided to substitute sour cream for thickened cream in the ganache. I iced half of the cupcakes with the white chocolate mix and added some thawed frozen raspberries and a tiny bit of pink food colouring to the rest of the icing. Some I spread the icing on and others I piped the cooled icing on.

This recipe was really lovely and I am very happy with the finished product.

I really had a lovely afternoon making these and now am off to sample a few with my family for afternoon tea!! x

High Tea Melting Moments

If you want to impress with little effort try these delicious Melting Moments with Raspberry Buttercream. A huge thank you to the owner of this beautiful plate... I shall return it Tuesday!

Ingredients for Biscuits

125g unsalted soft butter
1/3 cup sifted icing sugar
A good dash of Vanilla essence
1 cup of plain flour
2 tablespoons of custard powder

Preheat oven to 150*c, line two trays with baking paper.

Use electric beaters to beat butter, sugar and vanilla until light and fluffy. Sift flour and custard powder into bowl and use a metal spoon to stir until just combined and a soft dough forms.
Use a heaped teaspoon to make 30 balls, which you then flatten with a fork. Leave space between each for spreading.
Bake 15-20 mins or until lightly golden. Leave to cool slightly on trays then move to an airing rack.

Ingredients for Buttercream

60g unsalted soft butter

A dash of vanilla

3/4 cup of sifted Icing sugar

6 small frozen rasperries, defrosted

Add butter and vanilla to a bowl and beat using electric mixer until light and fluffy. Add icing sugar and beat until well combined. Stir in defrosted raspberries.

Use this icing to pair the biscuits together.

These are a lovely sweet treat, enjoy!!

Slow Cooker Lamb Shanks

Back to work and needing to find simple solutions to dinner. So here is a simple delicious meal using Lamb Shanks.

4 lamb Shanks dusted in seasoned flour

3 crushed cloves of garlic

1 large onion roughly chopped

5 large Mushrooms roughly chopped

1 cup of beef stock

1/3 cup of Maple syrup

1/2 cup Red wine (I used Merlot)

Bung it all in the crock pot, switch it on low in the morning and give it a minimum of 8 hours. Stirring once if possible throughout the day.

When you get home all you need to do is cook up some Mash potatoes.

I decided to take the sauce from the meat and put it on the stove with a tablespoon of cornflour (mixed in 2 tablespoons of water to avoid lumps) leave to boil and reduce for an absolutely delicious gravy.

After 8 hours!

My pot of mash potato

The finished product!

Master 6 yummed and groan through his whole dinner and hubby and I were finding it hard not to do the same.

Enjoy!

Baby Shower Mud Cake

Chocolate Mud Cake Recipe

Ingredients

250g butter chopped

200g dark chocolate

2 cups of caster sugar

1 1/2 cups water

1 teaspoon of Vanilla

3/4 cups of SR Flour

3/4 cup of Flour

1/4 cup of cocoa

3 eggs, lightly beaten

In a large saucepan add the first five ingredients and melt together over a low heat till the sugar is dissolved and the butter and chocolate is melted. Allow to cool for 10 mins.

Sift plain flour, SR flour, and cocoa into a large bowl then add the cooled liquid and beat gently.

Next add the eggs and mix gently until just combined

Pour into a greased tin and bake for 1 3/4 hours at 150*c

The cake can then be wrapped in clingwrap and frozen until needed or used when cooled completely. 

Chocolate Ganache

250g dark or milk chocolate chopped

1/3 cup of cream

Mix together over a low heat until chocolate is melted then place into the fridge stirring regularly until it has reached a spreading consistancy. Ice the cake.

The Rattles are made out of Raffaello's and Fad sticks with ribbons in the colours needed.

Too do the writing I piped melted chocolate onto greased proof paper and placed in the freezer. The words just lifted off and I placed them on the cake. As you can see the cake looks just as good without words so this stage is up to you!

Sunday Pizza Bread Scrolls

Pizza Dough Ingredients

• 375ml (1 1/2 cups) warm water
• 2 tsp (7g/1 sachet) dried yeast
• Pinch of caster sugar
• 600g (4 cups) plain flour
• 1 tsp salt
• 60ml (1/4 cup) olive oil, plus extra for brushing or spray oil.
• Favourite pizza sauce, toppings and cheese

Combine the water, yeast and sugar in a small bowl. Set aside for 5 minutes or until foamy. Combine the flour and salt in a large bowl and make a well in the centre. Add the yeast mixture and oil. I used my kenwood mixer with it's dough hook at this point. Mix for 6-8 mins till dough is smooth and elastic.

Spray the mixing bowl with oil and cover with plastic wrap and set aside in a warm, draught-free place to rise for 30 minutes or until dough doubles in size.

Press out into a large flat rectangle and use your favourite sauce base, pizza toppings, and cheese. Roll up the dough to make a long tube. Cut into slices and lay on a baking tray. Cook in 180*c oven until golden.

This recipe makes two long tubes. Either cook it all or freeze one of the tubes for another day.

Enjoy!