Browsing Category

Chocolate

Baking/ Chocolate/ Thermomix

Easy Oreo Brownies

My pantry always has Oreo’s in it, as my husband and I always loooove buying them on sale, but never end up eating them! This is a quick and delicious way of using Oreo’s and it looks amazing!

easyoreobrownies-p01

Add all ingredients to bowl.

easyoreobrownies-p02

Mix 20 seconds/Speed 5.

easyoreobrownies-p03

Pour and spread into slice pan.

easyoreobrownies-p04

Press Oreo’s into batter.

easyoreobrownies-p05

Bake for approximately 18 minutes.

easyoreobrownies-p06

Cool and cut into squares around the Oreo’s.

easyoreobrownies-p07

easyoreobrownies-p08

easyoreobrownies-p10

easyoreobrownies-p11

(Optional) Serve dusted with icing sugar.

Easy Oreo Brownies

Print Recipe

Ingredients

  • 170 grams plain flour
  • 150 grams oil (rice bran, veg, coconut etc)
  • 150 grams brown sugar
  • 100 grams milk
  • 50 grams cocoa powder
  • 1 x egg
  • 1 teaspoon vanilla
  • 1 x packet Oreos

Instructions

1

Preheat oven to 170 degrees.

2

Add all ingredients to bowl. Mix 20 seconds/Speed 5.

3

Pour and spread into slice pan.

4

Press Oreo's into batter.

5

Bake for approximately 18 minutes.

6

Cool and cut into squares around the Oreo's.

7

(Optional) Serve dusted with icing sugar.

Baking/ Chocolate/ Thermomix

Jaffa Fudge Cupcakes

These are beautiful rich fudgy cupcakes with the delicious jaffa flavour of orange and dark chocolate! These are AMAZING warm with a gooey fudgy centre, and can be kept a few days – just zap them in the microwave for about a minute to get the gooey fudgyness!

jaffafudgecupcakes-p01

Add butter and chocolate to bowl.

jaffafudgecupcakes-p02

Melt 2 minutes/50 degrees/Speed 2. Scrape down.

jaffafudgecupcakes-p03

Melt a further 5 minutes/50 degrees/Speed 2.

jaffafudgecupcakes-p04

Set time to 1 minute/Speed 2 and add eggs through MC hole during this minute.

jaffafudgecupcakes-p05

jaffafudgecupcakes-p06

Add flour, sugar and zest of 1 orange.

jaffafudgecupcakes-p07

Mix 15 seconds/Speed 4.

jaffafudgecupcakes-p08

Spoon into cupcake/muffin patties.

jaffafudgecupcakes-p09

Top with dark chocolate chips…

jaffafudgecupcakes-p10

…and sprinkle orange zest on top.

jaffafudgecupcakes-p11

Bake for 16-20 minutes or until tops look ‘crispy’ and browned (or if you give it a shake and the tops don’t wobble).

jaffafudgecupcakes-p12

Jaffa Fudge Cupcakes

Print Recipe

Ingredients

  • CUPCAKE:
  • 250 grams butter
  • 200 grams dark chocolate
  • 4 x eggs
  • 230 grams plain flour
  • 150 grams brown sugar
  • Zest of 1 x orange
  • TOPPING:
  • Dark chocolate chips
  • Zest of 1 orange

Instructions

1

Preheat oven to 150 degrees.

2

Add butter and chocolate to bowl. Melt 2 minutes/50 degrees/Speed 2. Scrape down.

3

Melt a further 5 minutes/50 degrees/Speed 2.

4

Set time to 1 minute/Speed 2 and add eggs through MC hole during this minute.

5

Add flour, sugar and zest of 1 orange. Mix 15 seconds/Speed 4.

6

Spoon into cupcake/muffin patties. Top with dark chocolate chips and sprinkle orange zest on top.

7

Bake for 16-20 minutes or until tops look 'crispy' and browned (or if you give it a shake and the tops don't wobble).

Notes

Delicious fresh and warm. Can be kept for a few days - microwave for a minute to get the oozy fudginess in the middle!

Chocolate/ Dessert/ Healthy/ Non Thermomix/ Sweets/ Thermomix

LCHF Bounty Chia Seed Pudding

OMG! This is Β soooo delicious! The boys love this at room temperature in their reusable Sinchies pouches (the boys looooove dark chocolate) and I love this chilled (however my husband runs from the words ‘chia seeds’ so more for us!)!!Β When served at room temperature/warm, this has a pudding-like texture.Β When served chilled, this has a thick indulgent mousse-like texture – and I personally think it tastes sweeter when served cold (might be psychological!).

I’m not great with sticking to diets (I’m more of an ‘in moderation’ dieter) but this is delicious AND is LCHF (Low Carb Healthy Fat)!

lchfbountychiaseedpudding-p03

Add all ingredients to bowl.

lchfbountychiaseedpudding-p04

Cook – 5 minutes/70 degrees/Speed 2.

lchfbountychiaseedpudding-p01

Serve immediately or chill in fridge.

lchfbountychiaseedpudding-p02

The boys love eating this in their Sinchies pouches! You can keep it in the fridge, then leave it out on the bench for a bit till room temperature and it will be nice and gooey to suck out!

lchfbountychiaseedpudding-p05

When chilled this has a thick indulgent mousse-like texture πŸ™‚

LCHF Bounty Chia Seed Pudding

Print Recipe
Cooking Time: 5 minutes

Ingredients

  • 400 grams coconut cream (1 x can)
  • 100 grams Lindt 70% Dark Chocolate
  • 100 grams water
  • 50 grams chia seeds
  • 30 grams desiccated coconut

Instructions

1

METHOD (THERMOMIX):

2

Add all ingredients to bowl.

3

Cook - 5 minutes/70 degrees/Speed 2.

4

Serve immediately or chill in fridge.

5

METHOD (STOVETOP):

6

Add all ingredients to a medium sized saucepan.

7

Cook on medium heat until mixture thickens.

8

Serve immediately or chill in fridge.

Notes

*When served at room temperature/warm, this has a pudding-like texture. **When served chilled, it thickens to a thick indulgent mousse-like texture. ***You can use other types of chocolate to customise the flavours (note: if you are LCHF use 70% Lindt)

 

 

 

Chocolate/ Dessert/ Non Thermomix/ Thermomix

Nutella Ganache

I made this especially to inject into the 20 Second Doughnut Muffins to create Nutella Doughnut Muffins!! This can also be used with your desserts or cupcakes/cakes, drizzled or dipped in, and is a great consistency to be used with pipettes/syringes.Β I bought my pipettes (3ml) from Ebay.

nutellaganache-p02

Add all ingredients into bowl.

nutellaganache-p03

Heat 3 minutes/50 degrees/Speed 2.

nutellaganache-p04

nutellaganache-p05

(I added an extra syringe full of ganache before putting the filled pipettes in!)

nutellaganache-p06

Nutella Ganache

Print Recipe
Cooking Time: 3 minutes

Ingredients

  • 150 grams Nutella/chocolate hazelnut spread
  • 100 grams thickened cream

Instructions

1

METHOD (Thermomix):

2

Add all ingredients into bowl. Heat 3 minutes/50 degrees/Speed 2.

3

METHOD (Non Thermomix):

4

Add all ingredients into a small saucepan and stir on low to medium heat until combined with a smooth consistency.

Baking/ Cake/ Chocolate/ Healthy

Healthy Milo Brownies

This is a variation of my very popularΒ 20 Second Milo Brownies! I’m trying to cut out/reduce the refined sugar from the boys diets, and they loooove this!!!!

HealthyMiloBrownies-P01

Add all ingredients to the bowl…

HealthyMiloBrownies-P02

…and mix 20 seconds/Speed 5.

HealthyMiloBrownies-P03

Pour into baking tin and bake for 20-25 minutes or until skewer comes out clean.

HealthyMiloBrownies-P05

Leave to cool on the bench before cutting up into squares.

Healthy Milo Brownies

Print Recipe

Ingredients

  • 140 grams plain wholemeal flour
  • 140 grams coconut oil (softened/melted)
  • 120 grams maple syrup
  • 70 grams milo
  • 30 grams oats
  • 20 grams cocoa powder
  • 3 x eggs
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon vanilla bean paste/extract

Instructions

1

METHOD (Thermomix):

2

Preheat oven to 170 degrees.

3

Add all ingredients to the bowl and mix 20 seconds/Speed 5.

4

Pour into baking tin and bake for 20-25 minutes or until skewer comes out clean.

5

Leave to cool on the bench before cutting up into squares.

6

METHOD (1 bowl method):

7

Preheat oven to 170 degrees.

8

Add all ingredients to the bowl and mix with a wooden spoon/spatula until all ingredients are combined.

9

Pour into square baking tin and bake for 20-25 minutes or until skewer comes out clean.

10

Leave to cool on the bench before cutting up into squares.

Baking/ Cake/ Chocolate

Milo Buttercream Icing

This is a beautiful Milo Buttercream Icing perfect for your cakes or cupcakes! This is a variation of my Perfect Buttercream Icing recipe. This Milo Buttercream icing is piped on Milo Fudge Cake (made as cupcakes) in the photo, and will also be delicious piped on 30 Second Vanilla Butter Cake (made as a cake or cupcakes).

MiloButtercreamIcing-P02

MiloButtercreamIcing-P03

MiloButtercreamIcing-P04

MiloButtercreamIcing-P05

MiloButtercreamIcing-P06

MiloButtercreamIcing-P07

Milo Buttercream Icing

Print Recipe

Ingredients

  • 120 grams butter (room temperature)
  • 340 grams icing sugar
  • 20 grams milk
  • 1 tablespoon cocoa
  • 3 tablespoons Milo

Instructions

1

METHOD (Thermomix):

2

Add the above ingredients into the bowl - mix 1 1/2 minutes/Speed 5.

3

METHOD (Electric Beater):

4

Place all ingredients into bowl and beat until light and fluffy.

Notes

Buttercream icing can be refrigerated/frozen, and defrosted at room temperature to pipe πŸ™‚

 

Chocolate/ Dessert/ Sweets/ Thermomix

Pot Plant Dessert

I made this for my dad’s birthday ‘cake’ this year. He doesn’t like cake or ice-cream, and he is a keen gardener so this was perfect for him! His birthday is also a few days after the boys, so we celebrated his birthday with theirs this year, and as I was really busy with the boys cakes, this was great as this could be pre-made the day or 2 before!

This Pot Plant Dessert simply consists of:

  1. Milo Mousse
  2. Chocolate Soil
  3. Fresh mint leaves

I made the Chocolate Soil 2 days beforehand, Milo Mousse the night beforehand (and set it in the pot straight away), assembled the Chocolate Soil on top of the Milo Mousse in the morning of the day, and kept it in the fridge until ‘cake cutting’ and serving time.

Serve on a tray with gardening gloves and a spade (I couldn’t find a clean one, so used one of the boys toy mini rakes instead) but in hindsight I should have thought ahead and bought a new clean one – as it would look fantastic with this! I used an Ikea Socker Plant Pot (which is 99 cents) to display this dessert in – looks pot planty, and I felt the metal was ‘cleaner’ than using a terracotta type pot.

PotPlantDessert-P01

PotPlantDessert-P02

PotPlantDessert-P03

PotPlantDessert-P04

PotPlantDessert-P05

PotPlantDessert-P06

PotPlantDessert-P07

PotPlantDessert-P08

Baking/ Cake/ Chocolate/ Non Thermomix/ Thermomix/ Twins

Car Drip Cakes – Ethan and Harley’s 2nd Birthday Cake

Car Drip Cakes for my 2 year old car loving boys!!

I wanted to incorporateΒ the fun look of a drip cake, with cars which the boys are loving right now! My husband had doubts of it looking like a ‘car’ whilst I was making this, but the end result turned out better than I thought, and the boys kept on pointing at their cakes very excitedly saying ‘CAR!’ so mission accomplished!! πŸ™‚

These are the first cakes that I’ve made using ALL of my recipes which is exciting and special for myI boys!!

The cakes consist of Milo Fudge Cakes topped with Perfect Buttercream Icing, drizzled with White Chocolate Ganache, and decorated with Fruit Jelly Lolly wheels, silver sprinkles and gold leaf windows, and a chocolate smiley face.

A FEW DAYS BEFORE…

A few days before the boys birthday, I made 4 x Milo Fudge Cakes (I only needed 3, but made 1 spare) – each ‘car’ consisted of the Milo Fudge Cake baked in a loaf pan, and a 15cm round cake pan (cut in half for the top of the car shape). I cooked the cakes a few minutes longer so it was more like a Milo mudcake (less gooey fudgy) so that it was firm to decorate. Once the cakes were cooled, I double wrapped the cakes in plastic cling wrap, double wrapped them in foil, then popped in them in the freezer.

CarDripCakes-P01

TWO NIGHTS BEFORE…

I made 1 x batch of Fruit Jelly Lollies – I used apple and blackcurrant juice, added edible black glitter, and blue gel food colouring to make the jelly really dark. I then poured it into a silicon baking pan and set it in the fridge overnight.

CarDripCakes-P02

THE NIGHT BEFORE…

I made another 1 x batch of Fruit Jelly Lollies – this time with coconut water (so it was a light colour). I then used cookie cutters to cut out ‘E’, ‘H’ and ‘2’ from the dark blue/black glitter Fruit Jelly Lolly mixture. I then placed the cut out ‘E’, ‘H’ and ‘2’ into silicon muffin trays, and then poured the coconut water Fruit Jelly Lollies over them to set in the fridge. I could see the colouring spread into the light coloured coconut water jelly, however only the colouring spread into this, not the glitter, so the ‘E’, ‘H’ and ‘2’ were still quite visible.

CarDripCakes-P03

CarDripCakes-P04

CarDripCakes-P05

I took out the cakes from the freezer and decorated the cakes whilst frozen/defrosting. I cut the circle shaped cake in half with a large sharp knife. I attached the bottom loaf shaped cake to the cake tray with melted chocolate (so it doesn’t move around).

I then made 2 x batches of Perfect Buttercream Icing at a time (2 x batches per Car Drip Cake = 4 x batches in total for the 2 cakes) with Wilton ‘Teal’ Gel Food Colouring. I iced a ‘crumb layer’ of the cakes, and attached the cakes with a wooden skewer to keep them in place. I then placed the cakes to set in the fridge for an hour.

Once the crumb layer was firm, I iced another layer of buttercream icing, and smoothed the icing with a dough scraper (this took the looongest time out of everything!)

I then let the cakes set in the fridge overnight.

CarDripCakes-P06

CarDripCakes-P07

CarDripCakes-P08

CarDripCakes-P09

CarDripCakes-P10

CarDripCakes-P11

IN THE MORNING…

I made the White Chocolate Ganache, and let it sit on the bench for about an hour to thicken. I then dripped it on the sides and middle of the cake with a metal teaspoon, then placed the cakes back in the fridge to set. I added white chocolate melts/dark chocolate chips for eyes, and dark chocolate piped on as a smily face. I then added silver sprinkles in the shape of windows, gold leaf on the drips inside the ‘windows’ and then attached the Fruit Jelly Lolly wheels with toothpicks.

CarDripCakes-P12

CarDripCakes-P13

CarDripCakes-P14

CarDripCakes-P15

CarDripCakes-P16

CarDripCakes-P17

CarDripCakes-P18

CarDripCakes-P19

CarDripCakes-P22

CarDripCakes-P23

CarDripCakes-P24

CarDripCakes-P25

CarDripCakes-P26

CarDripCakes-P27

CarDripCakes-P28

CarDripCakes-P29

CarDripCakes-P30

CarDripCakes-P31

CarDripCakes-P32

 

Baking/ Cake/ Chocolate

White Chocolate Ganache

This is perfect for drip cakes, on cakes as an icing glaze, drizzling for desserts, or for dipping strawberries into!

For drip cakes, I use my Perfect Buttercream icing, refrigerate the cake, then use this ganache to drip off the sides of the cake.

WhiteChocolateGanache-P01

Weigh out white chocolate.

WhiteChocolateGanache-P02

Add cream to bowl.

WhiteChocolateGanache-P03

Heat 3 minutes/60 degrees/Speed 2.

WhiteChocolateGanache-P04

Set timer for 6 minutes/60 degrees/Speed 2 and slowly add white chocolate melts through the MC hole throughout the 6 minutes.

WhiteChocolateGanache-P05

If colouring, add gel food colouring. Mix 1 minutes/Speed 2.

WhiteChocolateGanache-P06

WhiteChocolateGanache-P07

Pour ganache into a glass/metal bowl and leave to cool/thicken on the benchtop before using.

WhiteChocolateGanache-P08

Use a metal teaspoon to drip off the sides of a COLD cake (helps the drips stop from dripping down to the plate), then fill the top middle of the cake with ganache. Place in fridge to set.

WhiteChocolateGanache-P09

WhiteChocolateGanache-P10

 

WhiteChocolateGanache-P12

WhiteChocolateGanache-P14

WhiteChocolateGanache-P16

Cold right out of the fridge – great for icing!

White Chocolate Ganache

Print Recipe

Ingredients

  • 350 grams thickened cream
  • 450 grams white chocolate melts
  • Optional: Gel food colouring

Instructions

1

METHOD (Thermomix):

2

Weigh out white chocolate and set aside.

3

Add cream to bowl. Heat 3 minutes/60 degrees/Speed 2.

4

Set timer for 6 minutes/60 degrees/Speed 2 and slowly add white chocolate melts through the MC hole throughout the 6 minutes.

5

If colouring, add gel food colouring. Mix 1 minutes/Speed 2.

6

METHOD (Stovetop):

7

Weigh out white chocolate and set aside.

8

Fill a small saucepan with 1-2 inches water, heat on low to medium heat and sit a medium sized glass/metal bowl in the saucepan.

9

Pour cream into bowl, and stir with a spatula/whisk for a few minutes to heat the cream.

10

Add melts, a few at a time and stir until chocolate is all melted into the mixture.

11

If colouring, add gel food colouring and mix until combined.

Notes

*DRIP CAKES: Pour ganache into a glass/metal bowl and leave to cool/thicken on the benchtop before using. Use a metal teaspoon to drip off the sides of a COLD cake (helps the drips stop from dripping down to the plate), then fill the top middle of the cake with ganache. Place in fridge to set. **ICING: Chill in fridge until thickened and spread on your cake/cupcakes. ***This can be premade and left in the fridge before use. Heat up in the microwave (or back in the Thermomix or stovetop) for a thinner consistency.

Chocolate/ Dessert/ Non Thermomix/ Sweets/ Thermomix

No Bake Chocolate and Strawberry Jelly Slice

This is perfect during strawberry season – this uses 2 x 250 punnets of strawberries! The combination of chocolate and strawberry is delicious – like a chocolate dipped strawberry in a jelly slice! The sweetness of the chocolate biscuit base pairs nicely with the strawberry flavours. Plus the natural red colour from the strawberries looks amazing!

ChocolateAndStrawberryJellySlice-P02

Add chocolate biscuits and butter to bowl.

ChocolateAndStrawberryJellySlice-P03

Blitz – 10 seconds/Speed 7.

ChocolateAndStrawberryJellySlice-P04

Pour and press into a lined or silicon slice pan.

ChocolateAndStrawberryJellySlice-P05

Place in fridge to set.
Wash bowl.

ChocolateAndStrawberryJellySlice-P06

Add strawberries.

ChocolateAndStrawberryJellySlice-P07

Blitz – 5 seconds/Speed 5. Scrape down.

ChocolateAndStrawberryJellySlice-P08

Add water, sugar, gelatine and vanilla.

ChocolateAndStrawberryJellySlice-P09

Cook 5 minutes/50 degrees/Speed 2.

ChocolateAndStrawberryJellySlice-P10

Pour into slice pan over the biscuit mixture.

ChocolateAndStrawberryJellySlice-P11

Place in fridge to set for a minimum 4 hours.

ChocolateAndStrawberryJellySlice-P14

Cut into squares to serve.

ChocolateAndStrawberryJellySlice-P01

 

No Bake Chocolate and Strawberry Jelly Slice

Print Recipe

Ingredients

  • 250 grams chocolate biscuits (1 x pack Chocolate Ripple biscuits) - roughly broken in half
  • 100 grams butter
  • 500 grams strawberries (2 x 250g punnets) - green tops cut off
  • 200 grams water
  • 40 grams sugar
  • 20 grams edible gelatine
  • 1 teaspoon vanilla bean paste/extract

Instructions

1

METHOD (Thermomix):

2

Add chocolate biscuits and butter to bowl. Blitz - 10 seconds/Speed 7.

3

Pour and press into a lined or silicon slice pan. Place in fridge to set.

4

Wash bowl.

5

Add strawberries. Blitz - 5 seconds/Speed 5. Scrape down.

6

Add water, sugar, gelatine and vanilla. Cook 5 minutes/50 degrees/Speed 2.

7

Pour into slice pan over the biscuit mixture.

8

Place in fridge to set for a minimum 4 hours. Cut into squares to serve.

9

METHOD (Non Thermomix)

10

Add chocolate biscuits and butter into a food processor and blitz until a crumb texture.

11

Pour and press into a lined or silicon slice pan. Place in fridge to set.

12

Finely dice strawberries and add into a medium sized pot.

13

Add water, sugar, gelatine and vanilla, stir and cook on low to medium heat until sugar and gelatine granules are melted in and combined.

14

Pour into slice pan over the biscuit mixture.

15

Place in fridge to set for a minimum 4 hours. Cut into squares to serve.