Browsing Tag:

milo

Baking/ Chocolate/ Kids in the Kitchen/ Non Thermomix/ Snacks/ Thermomix

Milo Dog Cookies

These dog cookies are for human consumption (not canine consumption 😉 ) to celebrate this year’s Chinese New Year – Year of the Dog!

Despite being Chinese/Malaysian, I don’t make rice or do much Chinese cooking (I leave that to my mum!) but I thought I would make some cookies in celebration of the Year of the Dog with the help of my 3 year old half Asian twin boys to teach them a little bit about their Chinese heritage.

These are perfect for the Year of the Dog celebrations, but would also be really cute in lunchboxes or for a kids party! This is a variation of my Milo Cookies.

Add chocolate chips to bowl

– blitz 5 seconds/Speed 7.

Add butter, sugar and egg to bowl

– mix 1 minute/Speed 5.

Add plain flour, self raising flour, Milo and milk

– mix 20 seconds/Speed 6. Scrape down.

Mix a further 20 seconds/Speed 6.

Knead – 2 minutes/kneading function/MC off.

Roll into teaspoon sized balls

and decorate with Milo cereal, sprinkles and chocolate chips (as pictured).

Bake for 8 – 10 minutes.

Milo Dog Cookies

Print Recipe
Serves: approx. 56 cookies

Ingredients

  • 100 grams dark chocolate chips
  • 250 grams butter (softened)
  • 50 grams sugar
  • 1 egg
  • 310 grams plain flour
  • 90 grams self raising flour
  • 110 grams Milo
  • 60 grams milk
  • To decorate:
  • *Milo cereal
  • *Sprinkles
  • *Dark chocolate chips

Instructions

1

METHOD (Thermomix):

2

Preheat oven to 170 degrees.

3

Add chocolate chips to bowl - blitz 5 seconds/Speed 7.

4

Add butter, sugar and egg to bowl - mix 1 minute/Speed 5.

5

Add plain flour, self raising flour, Milo and milk - mix 20 seconds/Speed 6. Scrape down.

6

Mix a further 20 seconds/Speed 6.

7

Knead - 2 minutes/kneading function/MC off.

8

Roll into teaspoon sized balls and decorate with Milo cereal, sprinkles and chocolate chips (as pictured).

9

Bake for 8 - 10 minutes.

10

METHOD (Electric Mixer):

11

Preheat oven to 170 degrees.

12

Crush chocolate chips in a blender, food processor, or chop finely/grate (from block form if easier).

13

Add crushed chocolate, butter, sugar and egg into a large bowl - beat until mixture is combined/creamed.

14

Add plain flour, self raising flour, Milo and milk - mix until ingredients are combined.

15

Knead (either with a stand mixer attachment or by hand) for approx. 2 minutes.

16

Roll into teaspoon sized balls and decorate with Milo cereal, sprinkles and chocolate chips (as pictured).

17

Bake for 8 - 10 minutes.

Notes

*Once cooled, store in an air tight container. **You can use flaked almonds instead of Milo Cereal for the ears. ***You can use the round sprinkles for the eyes instead of the long sprinkles. ****You can use smarties or milk/white chocolate chips for the nose to make diff coloured dogs.

Chocolate/ Christmas/ Dessert/ Thermomix

Milomisu

This is amazing and new fave dessert!!! This is a combo of Milo Mousse with the sponge biscuits from Tiramisu and is deliiiicious!

I love it with the sponge biscuits dipped in coffee as coffee really brings out the chocolate flavour and the bitterness of the coffee offsets the sweetness in the chocolate, however for a kid friendly version (and for fussy adults like my husband who have never, and won’t ever try a cup of coffee) you can dip the biscuits in a combo of Milo and hot water.

I personally don’t like alcohol in my desserts, however you can add some marsala, rum, or brandy to the coffee mixture to add some adult X factor in there!

You can use small dessert bowls or one large dessert bowl or dish.

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Add dark chocolate chips to bowl.

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Blitz 5 seconds/Speed 7. Set aside.

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Place butterfly into bowl. Add thickened cream, Milo, cocoa, and sugar.

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Mix 30 seconds/Speed 4. If it has not thickened keep beating a few seconds at a time, until the cream has thickened and has the ‘frangipani’ look at the top. Be careful not to overbeat!!

 

 

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Set out sponge finger biscuits, coffee/hot Milo mixture, set aside blitzed chocolate chips, Milo mousse and small glass bowls/a large glass bowl.

Add a layer of blitzed chocolate chips to the bottom of the bowl(s)…

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…and dip sponge bisuits in coffee/hot Milo mixture.

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Place sponge biscuits in bowl enough to cover the base of the bowl.

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Add a layer of Milo Mousse…

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…and sprinkle with blitzed chocolate chips.

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Add another layer of dipped sponge biscuits in coffee/hot Milo mixture and place in bowl.

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Add a final layer of Milo Mousse…

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and sprinkle top with remaining blitzed chocolate chips.

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Refrigerate for at least 2 hours before serving.

Milomisu

Print Recipe

Ingredients

  • 150 grams dark chocolate chips
  • 1 bottle thickened cream (600ml)
  • 6 heaped tablespoons Milo
  • 2 tablespoons cocoa
  • 2 tablespoons sugar
  • 1 large packet of sponge finger biscuits
  • 300ml strong black coffee OR 300ml boiling water + 3 tablespoons Milo
  • *for an alcoholic version - add 50ml (or more) Marsala, rum or brandy with 250ml coffee

Instructions

1

Add dark chocolate chips to bowl. Blitz 5 seconds/Speed 7. Set aside.

2

Place butterfly into bowl. Add thickened cream, Milo, cocoa, and sugar. Mix 30 seconds/Speed 4. If it has not thickened keep beating a few seconds at a time, until the cream has thickened and has the 'frangipani' look at the top. Be careful not to overbeat!!

3

Set out sponge finger biscuits, coffee/hot Milo mixture, set aside blitzed chocolate chips, Milo mousse and small glass bowls/a large glass bowl.

4

Add a layer of blitzed chocolate chips to the bottom of the bowl(s), and dip sponge bisuits in coffee/hot Milo mixture. Place sponge biscuits in bowl enough to cover the base of the bowl.

5

Add a layer of Milo Mousse and sprinkle with blitzed chocolate chips.

6

Add another layer of dipped sponge biscuits in coffee/hot Milo mixture and place in bowl.

7

Add a final layer of Milo Mousse and sprinkle top with remaining blitzed chocolate chips.

8

Refrigerate for at least 2 hours before serving.

Christmas/ Drinks/ Non Thermomix/ Thermomix

Milo 3 in 1

You will be familiar with this name ‘Milo 3 in 1’ if you are from or know someone from Malaysia or Singapore! I grew up with this and looooooove it! Milo 3 in 1 are pre packaged sachets with Milo, creamer/milk powder and sugar and all you need to do is add hot water (or add hot water/cold water and ice if you want it cold). It tastes much lighter than the usual Milo + milk and is just so easy to prepare! I sometimes find the sachets in Chinese grocery shops here, however they taste really different from the ones in Malaysia. As it contains dairy, the Malaysian Milo 3 in 1 sachets are something that we haven’t been able to bring back home after trips to Malaysia!  This is my version, which isn’t as sweet as the original Milo 3 in 1 sachets that I’ve grown up with (as my ageing tastebuds prefer less sugar!), but is amazingly satisfying and brings back all my childhood memories! This makes it so easy to get my Milo hit (as the boys in my house are always guzzling up the fresh milk in the house! This is also a great gift idea!

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Add all ingredients to bowl.

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Mix 10 seconds/Speed 9. Store in an airtight container.

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Milo 3 in 1

Print Recipe

Ingredients

  • 200 grams Milo
  • 150 grams milk powder
  • 30 grams sugar

Instructions

1

METHOD (THERMOMIX):

2

Add all ingredients to bowl.

3

Mix 10 seconds/Speed 9. Store in an airtight container.

4

METHOD (NON THERMOMIX):

5

Add all ingredients in a blender or in a medium sized bowl.

6

Blend or mix together until ingredients are well combined. Store in an airtight container.

Notes

TO SERVE HOT: Add approx. 3 tablespoons* for each mug and fill the mug boiling hot water. Stir well. TO SERVE COLD: Add approx. 3 tablespoons* for each cup, top with a little bit of boiling hot water to stir and combine. Top up with cold water and ice. Stir well. *Amount of Milo 3 in 1 added per cup depends on your tastebuds/size of the cup!

Baking/ Snacks/ Thermomix

Milo Weetbix Slice

More delicious Miloey goodness! This is a really moist slice topped a beautiful icing which has the Milo ‘crunch’.

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Add all ‘slice’ ingredients in bowl.

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Mix 10 seconds/Speed 5.

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Pour and press into a slice tin…

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…and bake for 10 minutes or until sides are browned.

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Once cooked, leave on bench to cool completely and clean bowl.

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For the icing, add all ‘icing’ ingredients to bowl.

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Mix 1 minute/Speed 5.

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Spread icing onto slice, and cut into squares.

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Milo Weetbix Slice

Print Recipe

Ingredients

  • SLICE:
  • 180 grams Weetbix (approx. 12 pieces)
  • 110 grams milk
  • 80 grams Milo
  • 40 grams butter
  • 30 grams brown sugar
  • 1 x egg
  • ICING:
  • 150 grams icing sugar
  • 60 grams butter
  • 30 grams Milo
  • 20 grams milk

Instructions

1

Preheat oven to 180 degrees.

2

Add all 'slice' ingredients in bowl. Mix 10 seconds/Speed 5.

3

Pour and press into a slice tin and bake for 10 minutes or until sides are browned.

4

Once cooked, leave on bench to cool completely and clean bowl.

5

For the icing, add all 'icing' ingredients to bowl. Mix 1 minute/Speed 5.

6

Spread icing onto slice, and cut into squares.

Baking/ Cake/ Chocolate/ Healthy

Healthy Milo Brownies

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

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Add all ingredients to the bowl…

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…and mix 20 seconds/Speed 5.

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

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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).

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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 🙂

 

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 incorporate 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!! 🙂

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.

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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.

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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.

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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.

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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.

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Baking/ Cake/ Thermomix

Milo Fudge Cake

Yum yum yum!!!!!!!!! Delicious fudgey Milo chocolatey goodness!!! This is amazing by itself or would be great with a chocolate buttercream, Milo Mousse, Chocolate Soil, or Choc Chip Milo Icecream! My cake hating (but Milo and chocolate loving) husband LOVES this! This is one of the only cakes (besides ice cream ones) that he’s enjoyed eating (rather than me shoving it down his throat to taste test!)

  
Add butter and chocolate to bowl. 
 
 
Melt 2 minutes/50 degrees/Speed 2. Scrape down. Melt a further 3 minutes/50 degrees/Speed 2.
 
 
Set time to 1 minute/Speed 2 and add eggs through MC hole during this minute.
 
 (After eggs added)
 
Add flour, Milo, sugar and vanilla to bowl. 
 
Mix 15 seconds/Speed 4.
 
 
Pour and spread into lined baking pan… 
 
 
 …and bake for 30 minutes or until a skewer comes out clean.
 

 

 

 

Milo Fudge Cake

Print Recipe
Cooking Time: 30 minutes

Ingredients

  • 250 grams butter
  • 150 grams dark chocolate
  • 4 x eggs
  • 230 grams plain flour
  • 100 grams Milo
  • 100 grams brown sugar
  • 1 teaspoon vanilla bean paste/extract

Instructions

1

Preheat oven to 150 degrees.

2

Add butter and chocolate to bowl. Melt 2 minutes/50 degrees/Speed 2. Scrape down. Melt a further 3 minutes/50 degrees/Speed 2.

3

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

4

Add flour, Milo, sugar and vanilla to bowl. Mix 15 seconds/Speed 4.

5

Pour and spread into lined baking pan and bake for 30 minutes or until a skewer comes out clean.

Dessert/ Drinks/ Sweets/ Thermomix

Milo Recipes

Do YOU love MILO???

Here is a (growing!) list of all my Milo recipes for easy reference!!! Enjoy!!

 
 
 
 
 
 
 
 
 
 

12. Milo Buttercream Icing

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13. Healthy Milo Brownies

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Dessert/ Icecream/ Thermomix

Choc Chip Milo Icecream

My Milo Mousse has become so popular, I thought I would do an icecream version!!

I have made A LOT of icecream with a Thermomix and have a few Tovolo icecream tubs, which fit most batches of ice cream (recipes) in it perfectly. It also doesn’t take up too much room in the freezer!

I usually blitz choc chips in the Thermomix, however I have become very weary of the offensive noise from blitzing chocolate on the boys’ eardrums (and mine!), so I roughly hand chop the choc chips if the boys are near the kitchen.

This is delicious to eat on it’s own, would make an awesome icecream sandwich with Milo Cookies, top a 20 Second Milo Brownie, and also top a Frothy Hot Milo!


 
Add chocolate chips to bowl. Blitz 5 seconds/Speed 7 (or roughly hand chop chocolate chips – I do this when the boys are nearby as I don’t want to wreck their ears!!). Set aside.
 
 
Attach butterfly to blades. Add cream, Milo and cocoa to bowl. 
 
 
Mix 30 seconds/Speed 2 whilst pouring the condensed milk through the MC hole.
 
 
Mix a further 1 minute/Speed 3.5.
 
 
Add set aside choc chips. 
 
 
Mix 45 seconds/Speed 3.5 or until mixture is thick and smooth.
 
 
Pour into an airtight container and place in the freezer overnight to set (at least 12 hours).
 
When ready to serve, take ice cream out of the freezer for at least 10 minutes to soften so it is easier to scoop out.
 

Choc Chip Milo Icecream

Print Recipe

Ingredients

  • 120 grams dark chocolate chips
  • 1 x bottle thickened cream (600 grams)
  • 4 tablespoons Milo
  • 1 tablespoons cocoa
  • 1 x can sweetened condensed milk (395 grams)

Instructions

1

Add chocolate chips to bowl. Blitz 5 seconds/Speed 7 (or roughly hand chop the choc chips). Set aside.

2

Attach butterfly to blades.

3

Add cream, Milo and cocoa to bowl. Mix 30 seconds/Speed 2 whilst pouring the condensed milk through the MC hole.

4

Mix a further 1 minute/Speed 3.5.

5

Add set aside choc chips. Mix 45 seconds/Speed 3.5 or until mixture is thick and smooth.

6

Pour into an airtight container and place in the freezer overnight to set (at least 12 hours).

Notes

Note: When ready to serve, take ice cream out of the freezer for at least 10 minutes to soften so it is easier to scoop out.