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Sweet Treats

22 Feb


I have been craving chocolate something chronic lately and after getting a bit experimental in the kitchen and making some Spiced Orange Hot Chocolate I thought it would be fun to make a chilli infused chocolate sauce. A while back chilli (or chili or chile?) chocolate was a bit of a culinary craze and although I love anything spicy and chocolate I was too chicken to try it. But times have changed and I have decided to become more creative in the kitchen, alas this chilli chocolate sauce was born. I hope you enjoy it as much as I do!

What you will need:
1 1/2 cups dark chocolate, roughly chopped
1 cup heavy cream
2 tablespoons unsalted butter
2 tablespoons Dutch cocoa
2 teaspoons chilli powder (adjust to suit your tastes, I like spicy)

What to do:
On a low heat combine all your ingredients together in a heavy bottomed saucepan. Gently stir until your chocolate has melted and all your ingredients have been well combined. Remove your saucepan from the heat once just combined to avoid burning. You can serve this sauce warm or chilled. I poured mine over some vanilla ice cream and added a few coconut flakes. Delicious. Store in an airtight container or jar in the fridge for around 10 days.

Sweet Treats

21 Feb


Spiced Orange Hot Chocolate

What you will need:
4 cups of milk
3/4 cup dark chocolate, chopped
2 teaspoons orange essence
2 teaspoons ground cinnamon
1/2 teaspoon nutmeg
1 tablespoon Dutch cocoa

What to do:
In a large saucepan on a low heat, slowly melt your chocolate. Remove your pan from the heat and gradually pour in your milk whilst whisking. Add your orange essence, cocoa, nutmeg and cinnamon. Return to the heat and continue to whisk until well combined and heated. Serves 4.

Sweet Treats

17 Feb



Carrot cake has to be one of my favourite cakes, dare I say perhaps even more so than chocolate. Carrot cake is so deliciously moist and when paired up with a generous layer (or 2) of cream cheese frosting is the perfect treat. This recipe is easy to make and would be great with the addition of a few chopped walnuts in the mix.

What you will need:
2 cups of finely grated carrot
3/4 cup vegetable oil
1 1/2 cups brown sugar
1 1/2 cups self raising flour
3 eggs
1 tablespoon ground cinnamon
1 teaspoon nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1 1/2 cups cream cheese
2 cups of icing sugar, sifted
2 teaspoons lemon juice

What to do:
Preheat your oven to Moderate and grease and line two 30cm round cake tins. In a large bowl sift in your flour and spices. Add your brown sugar and mix with a wooden spoon until combined. Create a well in the centre of the mix and add your oil and eggs. Using an electric mixer beat your mixture until well combined then fold in your grated carrot. Pour your mixture evenly between your two tins and bake for about 30 minutes or until a skewer just comes out clean. Allow your cakes to cool completely before frosting. To make your frosting beat your cream cheese until smooth using an electric beater or food processor. Add your lemon juice and gradually sift in your icing sugar. Continue to beat until smooth. Ice the top of each cake before sandwiching them together. Serves around 12.

Sweet Treats

12 Feb


raspberry cookies Cookies have to be my all time favourite treat to not only eat but bake as well. These White Chocolate and Raspberry Cookies are super easy to make and taste amazing. If you cannot find dried raspberries any dried fruit works well in this recipe. Next time I think I will try some goji berries.

What you will need:
2 cups of flour, sifted
4 tablespoons of unsalted butter
1 teaspoon vanilla
1/2 cup melted white chocolate
1 cup caster sugar
1/2 cup dried raspberries (I bought mine from a Health Store)

raspberry cookies

What to do:
Preheat your oven to Moderate and grease and line your baking tray/s. In a large bowl cream together your sugar and butter along with the flour. Once the mixture has lightened and the sugar has dissolved stir in your melted white chocolate and dried raspberries. Now gradually sift in you flour and knead your mixture until a soft dough has formed. Roll your dough into tablespoon sized balls, flatten and place about an inch apart on your pre-prepared baking trays. Bake for about 15 minutes or until just golden. Makes about 15 cookies.

For Cookie making tips and tricks click here.

Cherry Ripe Chocolate Baskets

7 Feb


Chocolate, cherries and coconut are a match made in heaven (Hello Cherry Ripe bars!) and feeling a tad inspired by these Berry and Chocolate Bowls I decided to create my own little version using cherries and a chocolate and coconut sauce. The only moulds I had were those used to create easter eggs but this worked out well as each half acted as a little bowl/basket. Although not entirely necessary I decided to temper my chocolate. This not only creates a beautiful shine and snap but stops the chocolate baskets from melting at room temperature. Which is great especially if you don’t want to serve them straight away. Here’s a great guide depicting how to do so. Tempering chocolate takes a bit of practice but is well worth the effort and even if your attempts aren’t successful the chocolate still tastes great!

What you will need:
2 cups of milk chocolate
1 cup dark chocolate
500 grams of cherries
Chocolate and Coconut Sauce. My recipe here.

What to do:
Temper your chocolate (both the dark and milk together) and pour into your moulds. Allow your moulds to set entirely before removing. Pour in a small amount of your sauce into each mould then top with your cherries. Drizzle with some extra sauce and serve. Yes it’s that easy! Enjoy!


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