Mars Bar Bubble Slice

The girls and I have a play date tomorrow and I always like to bring something as a treat for the girls (and the mummies too), but I was feeling a little bit lazy today so wanted something quick and easy to make. Enter the Mars Bar Bubble Slice. Anything with only 4 ingredients and no baking required gets a tick in the lazy department - so this one is a winner.



Mars Bar Bubble Slice

You will need...


250g Rice Bubbles
2 x 53g Mars Bars
250g Milk Chocolate
170g Unsalted Butter
Sprinkles, to decorate (optional)

To start simply chop up your Mars Bars, chocolate and butter and put in a microwave safe bowl. Zap it in 30 second intervals, giving it a stir after each go, until the mixture is completely melted and smooth. Then in a massive bowl combine your melted mix with Rice Bubbles and stir until well combined.


Now grab a baking tray (mine was 25x30cm) and line it with baking paper. Then tip in your mixture and flatten it down as much as possible, so that the Rice Bubbles all stick together. At this stage I thought it needed a bit of prettying up, since it pretty much resembled hundreds of tiny poops, so we decorated with some sprinkles.


Now stick it in the fridge for at least one hour to set, then remove and carefully cut into squares or rectangles. Ta da. Finished. Kaput. Done.

I told you it was easy.

20 Sweets in 20 Weeks - #14: Death by Chocolate Cupcakes

Before we talk baking I have to say thank you everyone for your kind words and support in regards to my post on post natal depression. It has been so wonderful reading through all of your lovely comments, knowing that I am not alone in this and that the blogging community is always there to give me big virtual hugs. It is funny, since I wrote that post I have actually started to feel a lot better in general - like a huge weight has been lifted from my shoulders. So thank you everyone for listening and not judging.

Now on to the cupcakes. First of all - why is it that each week the sweet that I want to win the poll never makes it. I was really hoping to make a Cherry Ripe cupcake! Sheesh! But seriously I was kind of hoping that Death by Chocolate wouldn't win because I'm not actually that big a fan of chocolate. So of course it did win - Murphy's law!

These cupcakes are quite devilish - a moist chocolate buttermilk cake filled and topped with dark chocolate ganache, then a swirl of white chocolate swiss meringue buttercream and finally drizzled with milk and white chocolate. Wowsers - that is a lot of chocolate! I had quite a few taste testers for these cupcakes because I brought them to a dinner party - and they were definitely a hit. So if you or someone you know are a chocolate lover you should definitely give these cupcakes a try.


Chocolate Buttermilk Cake (from The Australian Women's Weekly - Classic Cakes)
Makes 24 cupcakes

180g unsalted butter, softened
1 tsp vanilla extract
330g caster sugar
4 eggs, separated
110g self-raising flour
35g cocoa powder
180ml buttermilk

1. Preheat oven to 180C. Line 2 12-hole muffin trays with cupcake papers.
2. Beat butter, extract and sugar in a small bowl with electric mixer until light and fluffy. 
3. Beat in egg yolks, one at a time, until just combined.
4. Transfer mixture to large bowl, stir in sifted dry ingredients and buttermilk.
5. Beat egg whites in clean small bowl with electric mixer until soft peaks form, fold into cake mixture in two batches.
6. Divide mixture into cupcake papers and bake for approximately 20 minutes (or until a skewer comes out clean). Note: my oven is not tip-top so your cupcakes make bake quicker/slower.
7. Allow to cool slightly in muffin trays and then move to a wire rack to cool.

Dark Chocolate Ganache

226g dark chocolate, in small pieces
2/3 cup thickened cream

1. Place chocolate into a bowl.
2. Bring cream to boil in a small saucepan, remove from heat immediately and pour over chocolate.
3. Stir until chocolate melts.
4. Place ganache in fridge and stir every 10 minutes until you reach a good piping consistency.

White Chocolate Swiss Meringue Buttercream

Follow the directions for Almond Swiss Meringue Buttercream, but omit the vanilla extract and almond essence, and instead add 200g of melted white chocolate that has been slightly cooled.

Assembling the Cupcake

1. Cut out a well in each cupcake (eat the cut out piece :D).
2. Fill the well with dark chocolate ganache (I piped in the ganache).
3. Smear a layer of dark chocolate ganache on the top of the cupcake.
4. Pipe a swirl of white chocolate swiss meringue buttercream on top.
5. Melt 200g of milk chocolate, cool slightly and then coat the buttercream on each cupcake.
6. Melt 100g of white chocolate, cool slightly, place in a piping bag and swirl onto the milk chocolate on top of each cupcake.

20 Sweets in 20 Weeks - #11: Golden Syrup and Chocolate Buns

For some reason I have always been afraid of yeast. Kind of ridiculous right? I thought it would be hard to get it right, that it wouldn't rise and instead I would end up with a little dense rock instead of a delicious baked goodie. Well I was wrong - very wrong!

This was my first ever experiment with yeast and I have to say that not only was it extremely easy, but it also tasted fantastic and I really enjoyed making it. I loved watching the yeast froth up in the warm milk, the smell of the yeast in the kitchen, seeing my dough double in size, kneading the dough to release a bit of an extra stress and then putting it all together. Actually I thoroughly enjoyed the whole process.

And to top it off I think these buns taste wonderful - the dough is light and fluffy, the dark chocolate and brown sugar add a lovely richness to the bun and the golden syrup produces a nice sticky mess. These buns were seriously finger licking good. So if you are like me, and have been afraid to break out the yeast, fear no more - try out this recipe and I promise you won't be disappointed.

Sticky Golden Syrup and Chocolate Buns (from taste.com.au)
Makes 8

375ml warm milk
3 tsp dried yeast
1 tbs caster sugar
600g plain flour
1/2 tsp salt
1 egg, lightly whisked
80g butter, melted
70g brown sugar
100g dark chocolate, coarsely chopped
125ml golden syrup

1. Combine the milk, yeast and caster sugar in a small bowl. Set aside for 5 minutes until frothy.
2. Combine the flour and salt in a large bowl. Make a well in the centre. Pour the milk mixture and egg into the well; stir until well combined. Cover with plastic wrap; set aside for 45 minutes or until dough doubles in size.
3. Preheat oven to 200°C. Brush a 22cm round cake pan with butter and line the base and side with baking paper. 
4. Turn dough onto a floured surface; knead for 5 minutes or until smooth and elastic. 
5. Use a rolling pin to roll to a 30x40cm rectangle. Brush with one-third of the butter; sprinkle with one-third of the sugar and chocolate. Fold a short side of dough over two-thirds of the filling. Fold remaining one-third over the top to enclose filling. 
6. Roll the dough out to a 30x40cm rectangle. Brush with half the remaining butter; top with half the remaining sugar and chocolate. Repeat folding and rolling. Repeat filling with remaining butter, sugar and chocolate; drizzle with half the golden syrup. 
7. Roll up dough from a long side to enclose filling. Cut crossways into 8 pieces. Arrange, cut-side up, in prepared pan. Cover with plastic wrap; set aside for 15 minutes to rise.
8. Drizzle over remaining golden syrup. Bake in oven for 5 minutes. Reduce oven to 180°C and bake for 25 minutes or until golden brown and cooked through. 
9. Set aside for 10 minutes before turning onto a wire rack. Serve warm or at room temperature.

Frog in the Pond

Lately we have had some hot days down here in Adelaide and this little house of mine can't take the heat. We have one small wall air-conditioner in the study/play room and that is it. So while this room turns into a freezer, the other rooms in the house are like saunas. Especially poor little Zoe's room - it must be the hottest room of all. I seriously don't know she manages to sleep in there on our really hot days, the air gets so thick you could cut it with a knife.

So feeling sorry for my little lady I decided to give her a little treat for dessert a week or so ago - and what better way to treat a toddler than with a frog in the pond? Nice cold jelly with a chocolate treat to boot.

Frog in the Pond
Makes 2

1 packet of jelly (either lime green or blue blueberry)
2 chocolate frogs

1. Make jelly according to the directions on the packet.
2. Once jelly is set divide into two bowls.
3. Add a chocolate frog to each.

And since I'm sure there are many more hot summer days to come - any tips for keeping an old house cool? Or how to keep your baby and toddler cool?

20 Sweets in 20 Weeks - #10: Banana Sundae

So I remember saying that this was going to be the ultimate banana sundae - but perhaps it isn't the ultimate - more like an average kinda banana sundae. I had all these hopes and dreams for the most amazing banana sundae ever, but when it came the day to make it - let me just say I had some issues. They weren't food issues that I was having - it was more like screaming children issues. So in the end it was all very rushed - it wasn't as pretty as I wanted, the photos were cruddy and I didn't get to make it all fancy-schmancy. All that being said I did manage to make a banana sundae that consisted of 12 layers of evilness, and while it may not be the ultimate banana sundae I still thoroughly enjoyed eating it.

Not the Ultimate Banana Sundae
Makes 1

Bottle of chocolate topping
One banana, sliced
Mini marshmallows
Good quality vanilla ice-cream, slightly softened
M&M's
Whipped cream
Glace cherry

1. Grab an old-fashioned milkshake glass. 
2. Pour a little bit of chocolate topping into the bottom.
3. Add a few slices of banana.
4. Add a very small handful of mini marshmallows.
5. Add a small scoop of ice-cream and squish it into the glass.
6. Pour on a little more chocolate topping.
7. Add a few more slices of banana.
8. Add a very small handful of M&M's.
9. Add another small scoop of ice-cream and squish it into the glass.
10. Add a few more slices of banana.
11. Add enough ice-cream to nearly fill the glass, again squish it in.
12. Add some more mini marshmallows and M&M's.
13. Top with whipped cream and the glace cherry.
14. Consume.

Slice up your banana.

Grab your glass.

Add chocolate topping and banana.

Some mini marshmallows.

Pack down the ice-cream.

Add chocolate topping, banana and M&M's.

More ice-cream and banana.

More marshmallows and M&M's - why the hell not?

Top with a ridiculous amount of whipped cream and a glace cherry.

Eat it!

And just out of curiousity - if you were making the ultimate banana sundae what would you put in it?

20 Sweets in 20 Weeks - #9: Slice and Bake M&M Cookies

I couldn't believe it when we had a draw with last week's poll - 12 votes for glazed lemon and 12 votes for M&M's. I had to make the executive decision and since I am trying to lose weight I decided that I should make the ones that Zoe was more likely to want for her morning tea, in the hopes that would stop me from eating them all. And so I decided upon M&M's - and just as a side note they are named M&M's after the initials of the owners of the recipe/company Forrest Mars Sr. and R. Bruce Murrie. So there you go.

Now on to the cookies. These were really easy to make, the dough took about 5 minutes to put together and then I just left it in the fridge overnight, sliced it up the next day, baked and voila! Done. Unfortunately though I am not a huge fan of these - I don't mind the taste so much, I mean who can say no to M&M's. But the texture of these cookies I am not a fan of. I don't really know how to describe it other than a bit chalky - if that makes any sense at all. Zoe seems to like them though - so I guess that is the most important thing. Oh, and I also discovered that a very small handful of M&M's is a good way to make a toddler very happy and busy for quite some time. So without further ado, the recipe...

 

Slice and Bake M&M Cookies (from The Australian Women's Weekly - Cookies)
Makes 48

250g unsalted butter, softened
200g icing sugar
1 tsp vanilla extract
300g plain flour
75g rice flour
50g corn flour
70g mini M&M's (I used 150g of normal size M&M's instead)
2 tbsp milk

1. Beat butter, sifted icing sugar and extract in small bowl with electric mixer until light and fluffy. Transfer to large bowl; stir in sifted flours and M&M's, in two batches, then milk.
2. Divide mixture in half. Knead each half on floured surface until smooth, then roll each half into 25cm logs. Wrap each log in baking paper; refrigerate about 1 hour or until firm (I left mine overnight).
3. Preheat oven to 160C. Grease oven trays; line with baking paper.
4. Cut the logs into 1cm slices; place about 3cm apart on oven trays. Bake about 20 minutes. Cool on wire racks.

 Cookie dough all wrapped up.

Pretty M&M colours in the cookie dough.

Sliced cookie dough waiting to be baked.

The end result - M&M cookies.

Lamingtons

If you are a fellow Aussie you know all about lamingtons and how awesome they can be - but if you live else where you may not have experienced these little wonderful cakes. Just imagine mini sponge or butter cakes dipped in chocolate and coated in coconut - seriously one of the best flavour combinations of all time.

Lamingtons (from the Australian Women's Weekly - 100 Favourite Cakes)
Makes 24

Cake:
4 oz unsalted butter, softened
1 tsp vanilla extract
3/4 cup castor sugar
2 eggs
2 cups self-raising flour
pinch salt
1/2 cup milk

Chocolate Icing and Coconut Topping:
1 lb icing sugar
1/3 cup cocoa
1/2 oz unsalted butter
1/2 cup milk
3/4 lb shredded coconut

Cake:

1. Grease and line a lamington tin (11 in x 7 in). Preheat the oven to 180 C (350 F).
2. Beat butter and vanilla together until white, add sugar, beat until light and creamy. Add eggs one at a time, beating well after each addition.
3. Fold in sifted dry ingredients alternately with the milk. When all the ingredients are added, beat mixture lightly until smooth.
4. Spoon mixture into lamington tin, bake in oven for 30 minutes. Cake is done when firm to the touch and a skewer inserted comes out clean. Cool slightly before turning the cake out on to a wire rack to cool completely.

Icing:

1. Sift icing sugar and cocoa into heatproof basin, or into top half of double saucepan. 
2. Add softened butter and milk, stir with a wooden spoon to mix thoroughly.
3. Stand over hot water, stir constantly until icing is of good coating consistency.
4. Keep icing over hot water while dipping lamingtons. If icing becomes too thick, add a little extra warmed milk or water. 

Putting it all together:

1.  Thinly trim brown top, base and sides from cake. 
2. Cut cake into 24 even pieces.
3. Hold each piece of cake on a fork. Dip each cake in chocolate icing, then toss in coconut.
4. Stand on wire rack until icing sets.

The butter cake batter ready to bake.

The baked cake.

Individual pieces of cake.

Delicious lamington!

Why not give it a try? I promise you will love this one!

20 Sweets in 20 Weeks - #5: Double-Choc Marble Swirl Brownies

This is officially the second time that I have baked brownies and I must admit that I was a little bit scared. The first time I made them I baked them for far too long and they were dry nasty little things, but this time I am happy to report that I have a success. I think my first time baking brownies I just wasn't used to the generally sticky dense consistency that a brownie has so I thought that they hadn't baked for long enough. This time though I had learned from my mistake and baked them to perfection (even if it did take my oven double the time to bake them, seriously something must be wrong with my thermostat).

I love having more than one flavour in the one brownie, and the swirled/marbled effect looks quite pretty. I think this recipe would definitely be a hit with the kiddies and would even be a good one to bake with the kids since it is relatively simple to make. So no excuses people, if you want a tasty and easy to make brownie then this is the recipe for you.

Double-Choc Marble Swirl Brownies (from Good Taste - July 2010)
Makes 15

250g unsalted butter
2 cups caster sugar
4 eggs
1 1/2 cups plain flour
1 tsp vanilla essence
100g dark choc chips
1/3 cup cocoa
100g white choc chips
icing sugar, to dust

1. Preheat oven to 180C. Line a 20 x 30cm slab pan with non-stick baking paper.
2. Melt the butter in a saucepan over medium heat. Remove from heat. Stir in sugar. Add eggs, 1 at a time, and stir until mixture is thick and glossy.
3. Sift the flour over the egg mixture. Stir until well combined. Stir in vanilla. Divide the mixture between 2 bowls.
4. Add the dark choc chips and sift the cocoa into 1 portion. Stir until well combined. Stir the white choc chips into the remaining portion. Spoon the dark and white chocolate mixtures alternately over the base of the pan. Use a flat-bladed knife to create a swirled effect.
5. Bake for 30 minutes or until a skewer inserted into the centre comes out clean. Set aside in the pan to cool completely. Cut into pieces and dust with icing sugar.

20 Sweets in 20 Weeks - #2 Chocolate Cut-Out Cookies

Oh dear - as you can see this recipe did not go to plan.

I was so sure that the freezing and refrigerating of the dough would produce perfectly shaped cookies, but sadly I was wrong. I think it has a lot to do with the oven in my new house - methinks I need to get an oven thermometer to see what is going on in there. I think it is far hotter than what the temperature dial says and therefore it totally melted the butter in these cookies before they got a chance to bake properly.

Luckily they still tasted quite good - albeit a bit crispy. But nice and chocolately and not too sweet. Oh and in case you were wondering the cookie up the top is supposed to be a flower and the one below a cow - it looks like the cow is transforming into a bison!


Chocolate Cookies (from Confetti Cakes for Kids by Elisa Strauss)
Makes approximately 12 x 3 inch cookies

11 ounces all-purpose flour
1/4 tsp salt
1/2 tsp baking soda
6 ounces bittersweet chocolate, chopped
8 ounces unsalted butter
8 ounces granulated sugar
1 large egg
1 tsp vanilla extract

1. In a medium bowl, sift together the flour, salt and baking soda. Set aside.
2. Melt the chocolate either in a double boiler over medium heat or in the microwave in 15 second increments.
3. In the bowl of a standing mixer with a paddle attachment, combine the butter and sugar and beat on medium speed until light and fluffy. Add the egg and vanilla and beat until combined.
4. Set the mixer to low speed and add the melted chocolate.
5. Add the flour mixture in 2 batches, scraping down the bowl after each addition. Beat until the dough just comes together, being careful not to overmix.
6. Turn out the dough onto a lightly floured surface. Form the dough into a bowl, wrap it in plastic and refrigerate for 30 minutes.
7. Place the dough between 2 pieces of parchment paper and roll out to 1/4 inch thick. Transfer the dough to the refrigerator and chill for at least 1 hour.
8. Cut out cookies in the desired shapes and place at least 1 inch apart on a half-sheet pan lined with parchment paper or an ungreased nonstick cookies sheet. Transfer to the refrigerator and chill for at least 15 minutes or until they are stiff.
9. Preheat the oven to 350 F.
10. Bake until the cookies are firm to the touch, about 10 minutes.
11. Let the cookies cool completely before decorating.

And what did Zoe think of these cookies you may ask...


She definitely approves :)

Cake Slice - Mississipi Mud Cake (or cupcakes)

The Cake Slice Bakers have struck again! This time the monthly recipe was Mississipi Mudcake from the book Southern Cakes by Nancie McDermott. I wanted to make something that was easy for Mat to take along to his first day at his new job, so I decided to make cupcakes instead of one big cake. As you can see that had some interesting effects on the marshmallow topping. In fact most of the cupcakes had marshmallow oozing down the sides of the paper cases - a huge sticky, delicious mess!

The cake has a Brownie like texture, not muddy like I expected - but it still tasted great. I loved having sweet fluffy melty marshmallows on the top, but that frosting was a bit too sweet for me - and that is saying something, I have a major sweet tooth!


Mississipi Mud Cake (from Southern Cakes by Nancie McDermott)
Makes 17 cupcakes

250g unsalted butter
½ cup cocoa powder
4 eggs, beaten well
1 tsp vanilla extract
2 cups caster sugar
1½ cups plain flour
¼ tsp salt
1 cup chopped pecans or walnuts (I omitted these)

For the Frosting: (I would halve the amount next time)
3 1/4 cups icing sugar
½ cup cocoa powder
125g unsalted butter, melted
½ cup milk
1 tsp vanilla extract
4 cups mini marshmallows (I used one packet of large marshmallows)

1. Heat the oven to 180C. Line 2 12-hole muffin trays with cupcake cases. In a medium saucepan combine the butter and cocoa powder and cook over medium heat, stirring now and then, until the butter is melted and the mixture is well blended, about 3 – 4 minutes. Stir in the beaten eggs, vanilla, sugar, flour, salt and pecans and beat until the batter is well combined and the flour has disappeared.
2. Quickly pour the batter into the prepared muffin trays and bake for 20 minutes or until the cake springs back when touched gently in the center.
3. While the cupcakes bake, prepare the frosting so it is ready to pour over the hot cupcakes. (I wouldn't do this until the cupcakes are ready, as the frosting goes hard very quickly!)
4. In a medium bowl combine the powdered sugar and the cocoa powder and stir to mix well. Add the melted butter, milk and vanilla and beat everything together well. Set aside until the cake is done.
5. Remove the cupcakes from the oven, scatter the marshmallows over the top and then return the cupcakes to the hot oven for about 2 minutes to soften the marshmallows. (I did mine for a bit too long and they melted too much - so keep an eye on them!)
6. Place the cupcakes on a wire rack. Pour the frosting all over the marshmallows and eat right away or allow to cool to room temperature.
   

Cupcake Hero - Snowball Cupcakes

It is that time again people - Cupcake Hero time! The magic ingredient for the challenge this month was coconut - and when I think of coconut I think of Golden Rough (yummy chocolates), Bounty, Cherry Ripe, Lamingtons, coconut cream pie and yummy marshmallows covered in tasty toasted coconut. So many good things have coconut involved in them!

I figured that since I am an Aussie gal that I should make some lamington themed cupcakes, and if you don't know what a lamington is then you are missing out. It is a sponge cake cut into cubes or rectangles, dipped in chocolate glaze icing and then coated in coconut. Yeah it is good.

So my plan was to have a chocolate cake (because I think that is tastier than a plain old sponge), topped with vanilla swiss meringue buttercream (SMBC) and then coated in chocolate and rolled in shredded coconut. And I did follow that plan, but what I ended up with was not a lamington cupcake, but a snowball cupcake (a snowball is a marshmallow coated in chocolate and then rolled in coconut). Seriously when you bite in to this cupcake it feels like you are eating a snowball and for that reason these cupcakes are completely and utterly awesome. I think I might be making these again!


Chocolate Cupcakes
Makes 20

50g cocoa powder
125ml boiling water
185g unsalted butter, softened
330g caster sugar
3 eggs
225g self-raising flour
75g plain flour
1/2 tsp bicarbonate of soda
125ml milk
2 tsp vanilla extract

1. Preheat oven to 180C. Line two 12-hole muffin trays with cupcake cases.
2. Mix cocoa and boiling water in a cup. Set aside to cool.
3. Cream butter and sugar, add eggs one at a time, beating well after each addition.
   
4. Sift flours with bicarbonate of soda and stir into butter mixture. Add milk and vanilla and mix well. Gradually add the cocoa and water, mixing constantly.
5. Divide into cupcake cases and bake for 15-20 minutes or until a toothpick inserted comes out clean.

Vanilla Swiss Meringue Buttercream

4 egg whites
270g caster sugar
250g unsalted butter, softened
1 tbsp vanilla extract

1. Combine the egg whites and sugar in a heatproof bowl and whisk over a saucepan of simmering water until sugar is dissolved and the mixture is as hot as you can get it without the egg whites cooking. To test rub the mixture between your fingers and if you can't feel any sugar granules then it is ready.
   
2. With the whisk attachment on your mixer whisk the egg white and sugar mixture on high speed until a stiff meringue is formed and the mix has cooled down to room temperature. This should take about 10 minutes.
3. Now put the paddle attachment on your mixer and with the mixer on a low speed add a tablespoon of butter at a time. Once all the butter is incorporated turn the mixer up to medium speed and mix until the mixture is light and fluffy again. This should take about 4-6 minutes.
4. Add the vanilla and mix on medium speed until combined.

To Finish

350g milk chocolate
3 tbsp vegetable oil
1 cup shredded coconut (approximately)

1. Melt the chocolate using a double boiler.
   
2. Add the vegetable oil and stir until completely combined. Remove from the heat and allow to cool slightly. Put the coconut on a plate.
   
3. Dip each cupcake in the chocolate mix and then roll in the coconut. Be careful - I had two cupcakes where the frosting came off completely in the chocolate - whoops!

Dipped in chocolate...

Rolled in shredded coconut...

Cut in half and ready to devour...

Yum...