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Chocolate Cookie Tart

I saw this in a magazine a few weeks ago and just had to try it. It was as good as the picture looked.

Try it, you will see.

Chocolate Cookie Tart

Serves 8

1 1/2 cups flour
3/4 cup malted milk powder
1/4 cup cocoa
1/2 cup castor sugar
Pinch salt
170g butter, chopped
Milk to bind
180g chocolate melts
1 cup chocolate malt balls

Preheat oven to 160C.
Pulse dry ingredients in a food processor and then add the butter.
If your mix does not readily form a dough, add milk gradually until it does.
Press dough into the base of a flan tin or spring form pan.
Bake for 20-25 mins.
Remove from oven and immediately place chocolate melts on top.
Allow to melt then spread over the surface.
Meanwhile roughly chop the malt balls and scatter over before chocolate cools.
Let cool in pan then remove and slice to serve.

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Hedgehog Slice

I was asked by my daughter, immediately upon arrival, to make Hedgehog slice. This is not a request to spend time and cook together it actually translates directly to ‘I would like to eat it, please make it for me’. Good thing I like to cook (not that I really consider Hedgehog slice cooking as such).

I don’t know why they call it Hedgehog slice but hedgehogs are super cute (on the internet anyway, I’ve never met one in person) so any excuse to think about them or, better yet, browse cute pictures on the internet whilst bustling around the kitchen is welcome.

I got my recipe from here.

Hedgehog Slice

1 x 395 g tin sweetened condensed milk
250g butter melted
2 x 250 g packets Marie biscuits, roughly crushed
3 Tbls cocoa
3 Tbls coconut

250g milk cooking chocolate
2 teaspoons cooking oil

Place biscuits crumbs in a large bowl.
Add the cocoa powder and coconut and mix well.
Melt the butter and sweetened condensed milk together.
Add to the dry ingredients, mix thoroughly.
Place into a slice pan and refrigerate.
Melt icing ingredients altogether and drizzle on top of slice.
Refrigerate to set.


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Frozen Mocha Cheesecake

Lunch/Dinner today was amazing. I write it like that because I ate it like that. We had a pork roast flavoured with thyme, onion powder and garlic salt, great combination. With rice and roast potatoes, broccoli and gravy (I am not an apple sauce fan) for lunch around midday and then had dessert around 6pm for dinner because we were all so stuffed with lunch there was no room for dessert at the time.

I don’t often make desserts these days but this was one of those ones that just begged to be made. Every time we stop somewhere for coffee my husband orders a mocha so when I came across this recipe in my database I just had to try it out right away. Heaven knows how long I have had this recipe but once it saw the light of day it played on my mind until I made it. It was delicious. I ate an enormous piece and will go back for more in the ensuing days. It is richly coffee flavoured with enough chocolate to give it a mocha bent but not to overpower the coffee. Mmm fabulous!

Frozen Mocha Cheesecake

1 Tbs instant coffee granules
1 Tbs hot water
200 gm chocolate ripple biscuits
125 gm butter melted
200 gm milk chocolate coarsely chopped (gives you a couple of pieces from the block to gobble)
2 x 250 gm cream cheese brought to room temperature
395 gm condensed milk
250 ml thickened cream

Release base from 22 cm pan and line base and sides with foil.
Combine the coffee and hot water and set aside to cool.
Crush the biscuits into a fine crumb, blend in the butter and then transfer to the pan.
Use the back of a spoon to spread and press firmly into base. Refrigerate for 30 minutes.
Place the chocolate in a heatproof bowl and microwave on a low heat until the chocolate melts and is smooth, then set aside for 5 minutes to cool.
Place the cream cheese, condensed milk and 250 mL of cream into a bowl and process until mixture is smooth.
Add the chocolate and coffee mixture to the cream cheese mixture and process until well combined. Pour the mixture over the biscuit base and use the back of a spoon to smooth the surface.
Place in freezer for 8 hours or until firm.
Remove cheesecake from freezer and cut immediately (if you live in Australia and everything melts in seconds flat) or leave out to soften slightly to make cutting easier.
Serve with extra whipped cream and grated chocolate if desired or just indulge in more than you really should then hide the rest back in the freezer and try (unsuccessfully) to forget about it (I swear it is calling my name!).

Enjoy!


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Ice-cream Bars

I have a house full of kids again. Kids means sugar! I had to make the kids something good and sugary, summery and easy so I went online and went searching for something frozen that I could whip up quickly and have on hand.

Ice-cream slice! I even indulged in a couple of pieces myself, just as a quality control officer you understand. This was so easy that the kids helped me out without making me tear out my hair in frustration. It was a great project for all of us.

I am thinking that a variation that I would like to try at a later date would be peppermint crisp but crunchie was a fabulous starting point. A community service warning though, these are sweet sweet sweet. I think if I were to make a batch to suit my own tastes then I would cut the condensed milk in half, but the kids love them and I should really stay away from them entirely so no sense messing with them really.

Ice-cream Bars

600 mls thickened cream
395 gms condensed milk
3 x 50 gms chocolate bar of choice, crushed (I used Crunchie, a honeycomb style chocolate bar)
2 x 250 gms rectangular biscuits (I used malt flavoured ones)

Line a tray with 1 packet of biscuits. Whip cream.
Fold condensed milk into cream.
Fold crushed Crunchies into cream mixture.
Spoon mixture evenly over biscuit base.
Line mixture with remaining packet of biscuits.
Place in freezer overnight or until set.
Cut as desired and serve.


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Glazed Mocha Fudge Cake

I was having a bit of a downer on the weekend and wasn’t feeling very zen so I decided to bake. Baking is my go to when I feel blue. Thankfully baking always gives me a feeling of accomplishment that helps me feel a little better. On the downside (?) I now have a houseful of baked goods and, as my husband is away, a limited audience to feed them too. On the upside I have a work colleague who could use a good feed who doesn’t mind eating the excess.

The downside of that today is that the excess was Mocha Cake. He doesn’t normally take caffeine, he had two pieces. So now he is talking incessantly about everything, his favourite colour, his new pink credit card, why I shouldn’t fertilize my garden in winter, the ninja turtles, the list goes on. By talking I mean, without taking a breath between words, a continual flow of non-information. Like my Mother would say ‘That boy could talk underwater with a mouthful of marbles’

Luckily for me he is fairly harmless and if the worst thing that happens to me today is that someone wants to talk to me, well, it’s a pretty good day.

Below is the recipe for that Mocha cake. Perhaps just let the kids have one piece and go outside to play.

Glazed Mocha Fudge Cake

185g butter
2 teaspoons vanilla essence
1 1/2 cups castor sugar
4 eggs, separated
3/4 cup self-raising flour
1/3 cup cocoa
3/4 cup plain yoghurt
3 teaspoons dry instant coffee
1 tablespoon boiling water

Mocha Glaze
60g dark chocolate
30g butter
1 teaspoon dry instant coffee
1 tablespoon water
3/4 cup icing sugar

Grease a 23cm square slab pan, line base with paper; grease paper.
Cream butter, essence and sugar in small bowl with electric mixer until light and fluffy; beat in egg yolks one at a time, beat only until combined.
Transfer mixture to large bowl, stir in sifted flour and cocoa and yoghurt, then combined coffee and water.
Beat egg whites in small bowl until soft peaks form, lightly fold through cake mixture in 2 lots.
Pour mixture into prepared pan, Bake in moderate oven for about 45 minutes.
Turn on to wire rack to cool. Top cold cake with glaze, decorate with walnut halves if desired. Refrigerate until glaze is set.
Mocha Glaze: Combine chocolate, butter and combined coffee and water in saucepan, stir constantly over low heat without boiling until smooth.
Remove from heat, gradually stir in sifted icing sugar.


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Choc-Cheese Brownie Slice

I didn’t know what to expect from this recipe. I don’t much like the taste or texture of baked cheesecake and I was worried that this might be a bit similar so I didn’t hold out much hope that I would find this particular recipe to my tastes. How wrong can I be? Pretty damned wrong, it seems, is the answer to that.

This slice is light and moist and the cheese layer didn’t remind me of baked cheesecake at all. I enjoyed the toasty walnuts (but I love toasted nuts in general) and as it was not overly sweet or dense it wasn’t one of those slices where you say, it’s lovely but I could only eat a small slice. While you could easily cut this into minute squares and have it look fabulous served along with a high tea you can just as easily cut yourself a slab and plonk on the couch in front of the telly to enjoy with a cup of coffee.

I found the task of spreading the top layer of chocolate mix over the much softer and lighter layer of cheese filling a somewhat taxing task but other than that it was a fairly easy to follow recipe and I was very pleased with the result. My suggestion would be to make your cheese filling first and then hope that your chocolate mixture is still a bit warmer and softer than mine was when you get to your second layer.

 

Choc-Cheese Brownie Slice

185g dark chocolate, chopped
45g butter
2 eggs
3/4 cup castor sugar
1/2 cup plain flour
1/4 cup self-raising flour
few drops vanilla essence
1/2 cup chopped walnuts

Filling
60g butter
1 teaspoon vanilla essence
185g ricotta cheese
1/4 cup castor sugar
2 eggs
2 tablespoons plain flour

Grease a 19cm x 29cm lamington pan.
Melt chocolate and butter over hot water, cool; do not allow to set.
Beat eggs in small bowl with electric mixer until thick, add sugar gradually, beat until sugar is dissolved.
Transfer mixture to large bowl, stir in sifted flours, essence and chocolate mixture.
Spread half the chocolate mixture into prepared pan.
Top with filling, then remaining chocolate mixture.
Run a knife in a zigzag pattern through mixture, sprinkle evenly with walnuts.
Bake in moderate oven for about 30 minutes.
Cool in pan before cutting.

Filling: Beat butter, essence and cheese together in small bowl with electric mixer until mixture is creamy.
Add sugar, beat until fluffy, add eggs one at a time, beat until combined.
Stir in sifted flour.

Keeping time: 4 days.


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Choc-Cinnamon Meringue Topped Cake

Here is a recipe to try that is just a little different. A meringue topped cake.

It was my husband’s birthday on the weekend and what better time to try a new cake recipe? I chose this one because it was a little bit different and a bit fancy, a birthday cake should be a treat, no?

The cake itself was moist yet delicate; the topping was crunchy and sugary.

Cooking time was long, a lot longer than the recipe stated but that was my fault more than anything. My oven runs hot and so as not to burn this special cake I set it a bit lower than the recommended temperature and just kept my eyes peeled. I think it took almost 2 hours in total. If you are more confident in your ovens ability to maintain a temperature, I am sure you could cook this in much less time.

The recipe suggested a slab pan, I would suggest a spring form pan as this was a delicate business to remove from the pan (luckily I had used a silicone pan so was able to manoeuvre it a bit). The meringue crumbled quite a bit in the removal process, this would be eliminated if you used a spring form pan.

Anyway, I made it Saturday and it was gone Sunday so it must have been okay. The recipe suggests that it should be eaten the day it is baked. I imagine that, if kept longer, the meringue would start to absorb the moisture from the cake, making it less crunchy and perfect. It didn’t last, so I can’t tell you…

Choc-Cinnamon Meringue Topped Cake

This cake is at its best eaten on the same day as baking.

125g butter
2/3 cup brown sugar, firmly packed
2 egg yolks
1 egg
100g dark chocolate, grated
1 1/2 cups self-raising flour
1 teaspoon ground cinnamon
2/3 cup milk

Meringue
2 egg whites
1/2 cup castor sugar

Topping
1 teaspoon sugar
1/2 teaspoon ground cinnamon
1 tablespoon coconut
1/4 cup slivered almonds

Grease a 23cm square slab pan, line base with paper; grease paper.
Cream butter and sugar in small bowl with electric mixer until light and fluffy; beat in egg yolks and egg, beat until combined.
Transfer mixture to large bowl, stir in chocolate, then half the sifted dry ingredients with half the milk, then stir in remaining dry ingredients and milk; stir until smooth.
Spread mixture into prepared pan, spread carefully with meringue, sprinkle with topping.
Bake in moderately slow oven for about 50 minutes.
Stand 5 minutes before turning on to wire rack to cool.
Meringue: Beat egg whites until soft peaks form, gradually add sugar, beat until dissolved.
Topping: Combine all ingredients.
Keeping time: 1 day.