All posts tagged: chocolate

Raw by Chris Chocolate Cups

Could it be? The Raw by Chris chocolate cups that sold out of cafes on their first weekend? Why yes, yes they are! Lucky for me the lovely Chris hand delivered mine, and don’t they look a treat! Pecan Praline Crunch The first cup I tried was the pecan, praline crunch. The name doesn’t lie, the moment you bite down there’s a delightful cracking sound as the hard chocolate shell gives way to gooey raw caramel. The chocolate itself isn’t sweet but the filling more then makes up for it. This isn’t a fudgey chocolate, like a brownie or chocolate balls. It’s more like dark chocolate, not sweet, just a cocoa hit. My favourite part of this cup was the crispy bits of praline throughout, a really pleasant texture to the mix. A lovely pick me up when the afternoon slump hits! Macadamia Vanilla Crunch with Cacao Nibs Next up, the angelic macadamia vanilla crunch with cacao nibs. This treat definitely felt the most naughty of the three. It was incredibly creamy, melted in your …

Overly Ambitious Christmas Baking – Red Velvet Shortbread

Yes you did read that correctly. I made red velvet shortbread. Before you ask I didn’t know such a thing existed either until I decided it would pretty christmassy to have red velvet shortbread. Because christmas has always meant shortbread in my family (and lets face it I will never be able to make shortbread as well as my mother, she has it down to a fine art) and red and white are christmas colours it seemed like a good idea. Sure I could have made normal red velvet but I had my heart set on shortbread. Not having a recipe I adapted a standard short bread recipe they ended up looking and tasting pretty amazing. Out of all the baking outcomes that could have resulted from my impulsive idea, this was by far the best one. So if you’re ready to give it a go yourself this is what you’ll need – Ingredients (two trays worth ~15 biscuits) 2 cups (250g) plain flour 1/4 tsp salt 1/4 baking powder 250g butter 1/2 cup caster …

Dark Choc Peanut Butter Brownies – Let’s get American!

After family recently came back from the USA with plenty of amazing peanut butter and chocolate themed treats (if you havent had the chance to try a peanut butter cup, then you haven’t lived…). With that in mind and some baking to do I set about making my own little piece of Americana to Australia. Ingredients: 200g dark chocolate, broken into pieces 100g butter, chopped 1 1/4 cup caster sugar 1/2 cup plain flour 2 tbs cocoa powder 2 eggs 200g (3/4 cup) smooth peanut butter (you can use crunchy but I like the texture of smooth better) some plain peanuts to garnish if desired Method: Preheat oven to 160°C. Brush a slab pan (select depth to taste – deeper gives a gooey-er centre, a more shallow pan will give more crunch and crisp edges) with melted butter to grease. Line with non-stick baking paper, allowing the sides to overhang. Place the chocolate and butter in a large heatproof bowl over a saucepan half-filled with simmering water (make sure the bowl doesn’t touch the water). …

Yes, more French Toast

I promised a stuffed French toast post and here it is! This is an awesome weekend breakfast, and super easy. It’s just like normal French Toast…. except you put whatever delicious filing you like inside, squish it down a little and only then do you dip the bread. Generally French toast is made up an egg and milk mixture, I tend to use 4 eggs to 1 cup milk, and if making sweet french toast will add a little sugar and vanilla essence. It is also common to add a dash of salt. This should make a mix that will serve about 8 slices of bread, maybe a bit more depending on how well you soak the bread. Mix it all together and prepare your bread. I would suggest you choose a filling that adequately sticks the bread together, but hey it’s up to you. Then put the bread together and press firmly to ensure it stays together. Dip each side of your ‘sandwich’ into the mixture and place onto a pan with browned butter. Cook …

All of the Tim Tams

The humble tim tam, you wouldn’t think it could be improved on, but I’m here to show you how. Perfect for family gatherings, morning teas, or an afternoon in the kitchen with the kids. I made a selection of all of them as a gift for a friends birthday – check out the results! Tim Tam Cheesecake Balls (Makes around 25 Balls) These just like a Tim Tam cheesecake in a ball, plus they are super easy and you get the crunch of chocolate as you bite down into them. I have made a variety using milk tim tams, white, a mix of white and milk, or double choc, what you choose is up to you. Ingredients: 1x Regular Packet Preferred Flavour Tim Tams (or 2x small packets) 250g Cream Cheese Block 200-300g Chocolate in desired flavour to melt over Method: Crush Tim tams in a food processor or by hand to a fairly fine consistency. If you want crunch go for a thicker texture, though I prefer thinner. Separately blitz the cream cheese till …

Chewy Caramel Tim Tam Slice

What’s more Australian then Tim Tams on Grand Final Day? Nothing that’s what! Ingredients: 300g Milk Chocolate 150g Butter 2 x 200g Chewy Caramel Tim Tams Method: Melt the butter on low heat in a saucepan. When it is just at the point of melting remove from the heat and slowly add in the chocolate in small pieces and stir. If the mixture becomes to cool, put on the lowest temperature and remove as soon as melting starts again. Line a baking tray with baking paper and break the tim tams into chunks and spread over the tray. When all the chocolate has been melted pour the mixture over the tim tams and make sure they are totally covered and the chocolate goes to the edge of the tray. You can make it thicker according to your preference. I liked mine a bit thicker and rustic. Put into the fridge and let set for at least half an hour. When it is set, cut and serve, making sure to place any left overs back into …