Category

Baking

Baking, Recipes

Chocolate, Peanut Butter, Milo Balls

See these little balls covered with desiccated coconut and chocolate flake, well they were the third batch that I had made for the family. They didn’t last long, just two days in the fridge, and all of them had been gobbled up.

muesliballstextWhen I received my Sunsol 10+ Muesli products to review, I knew that I had to use one of the muesli’s as an ingredient to make something delicious. So after testing a few recipe ideas, I came up with these scrumptious little balls of goodness. Say hello to my Chocolate, Peanut butter, Milo Balls!

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They are so yummy and chocolatey. And easy to make. You just put all the ingredients in a bowl and mix. I consider them to be good for you as well as they have 1 1/2 cups of Ancient Grains and Superfruits muesli in them. A healthy little snack for when you need an afternoon boost of energy.

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5.0 from 1 reviews
Chocolate, Peanut Butter, Milo Balls
 
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Little balls of goodness
Author:
Recipe type: Healthy Snack
Serves: 16
Ingredients
  • 1½ cups of Sunsol 10+ Muesli Ancient Grains and Superfruits
  • ½ cup Smooth Peanut Butter
  • ¼ cup Cocoa
  • 2 tablespoons of Milo
  • ½ tablespoon of vanilla essence
  • ⅓ cup honey
  • Chocolate flake and desiccated coconut for rolling in.
Instructions
  1. Add all of the ingredients in a large mixing bowl and mix together until all combined.
  2. Once combined, roll about 1 tablespoon of mixture into a ball.
  3. In two separate bowls, place the chocolate flake and the desiccated coconut.
  4. Roll half the balls into the chocolate flake and the other half of the balls into the coconut.
  5. Place the balls onto a plate in a single layer and put them in the fridge until chilled.
  6. You can store in an airtight container, single layered, in the fridge for up to a week.*
  7. *But I don't think they will last that long!

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The Sunsol 10+ Muesli of Ancient Grains and Superfruits include a selection of delicious grains and dried fruits which absorb the peanut butter and honey and makes the balls come together beautifully.

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If you would like to read more about the range of Sunsol 10+ Muesli, you can visit their website here.

Enjoy!

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Baking, Celebrations, Christmas, Recipes

Rice Bubble Christmas Slice

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Hi there!

I have been a bit quiet around this place lately. Christmas is a busy time of year at our house, and there isn’t much time for anything else. I did get a chance yesterday to head into the kitchen though and make a lovely Rice Bubble Christmas Slice.

If you have noticed in the shops, they are selling Christmas m&m’s in a bucket. An abundance of red and green m&m’s. I grabbed two buckets the other day and after nearly eating all of one bucket (with the help of my kids of course) I decided I should use them for some baking as well.

So I came up with a cheerful Christmassy Rice Bubble Christmas Slice.

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Combine in a large bowl, 4 cups of Rice Bubbles, 1 cup of icing sugar and 1 cup of quick oats

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Melt in a small saucepan, 250 gms copha and 2 teaspoons of honey

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Add the melted copha and honey into the dry ingredients and stir until thoroughly combined.

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Add 1 cup of red and green m&m’s and gently stir into the mix.

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Once combined, pour into a baking paper lined baking dish and gently press down until level.

Place in the fridge to set.

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Rice Bubble Christmas Slice
 
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A cheerful and yummy Christmas Slice
Author:
Recipe type: Slice
Serves: 15
Ingredients
  • 4 cups of Rice Bubbles
  • 1 cup of icing sugar
  • 1 cup of quick oats
  • 250 gms copha
  • 2 tsps of honey
  • 1 cup of red and green m&m's
Instructions
  1. Line a baking dish with baking paper and set aside.
  2. Combine in a large bowl Rice bubbles, icing sugar and quick oats.
  3. Melt in a small saucepan the copha and honey until completely melted.
  4. Once copha and honey have melted, add to the dry ingredients and mix until combined.
  5. Add the red and green m&m's and gently mix.
  6. Then pour the mixture into the baking dish and gently press down until level.
  7. Place in the fridge until set.
  8. Once set, take a large knife and carefully cut into squares.
  9. Keep stored in the fridge for up to 2 weeks.
  10. Enjoy!

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This slice is easy to make and a great treat to have sitting in the fridge. My kids love it and are a taking a square in their lunchbox to school each day. Hubby loves it too so its happy tummies all around. Now the only problem for me with storing the slice in the fridge is that every time I go to the fridge it’s there looking at me and I just want to keep eating it.

Is there anything sitting in your fridge that you can’t stop eating?

Wishing you a Merry Christmas and happy baking!

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Baking, Cakes

Magic Cake

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I have always wanted to try this cake. When I look through Pinterest, I would sometimes see this Magic Cake recipe pop up from time to time. So I pinned it to my big cake board. I wanted to give this recipe a go as I was wondering how it would turn out. It has been called a Magic Cake for a reason, so I needed to find out why.

Here is the recipe that I used to find out what the magic was!

Magic Cake
 
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Author:
Recipe type: Cake
Serves: 10
Ingredients
  • 4 eggs (separate yolks from whites)
  • 1 tsp vanilla essence
  • ¾ cup sugar
  • 125 g butter, melted
  • ¾ cup plain flour
  • 2 cups lukewarm milk
  • icing sugar for dusting cake
Instructions
  1. Preheat oven to 170°C/ 150°C fan forced. Grease a 8 inch x 8 inch baking dish.
  2. Separate the egg yolks from the egg white and set the egg yolks aside.
  3. Beat the egg whites until stiff.
  4. Beat the egg yolks with the sugar until light. Add butter and vanilla essence and continue beating mixing. Then you can add the flour and mix until all combined.
  5. Slowly add in the milk and gently beat until everything is well mixed together. Add the egg whites, a third at a time and gently fold them in using a spatula, repeat until all egg whites are combined.
  6. Pour the batter into the baking dish and bake for 40 to 70 minutes or until the top is lightly golden. Check the cake after 40 mins as every ovens cooking time is different.
  7. Once the cake is ready take out of the oven to cool.
  8. When ready to serve sprinkle some icing sugar over the top.
  9. Enjoy!
Notes
This recipe was adapted from Jo Cooks

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After an hour of baking, I pulled the cake out of the oven and set it aside to cool. I was waiting with anticipation to see what had formed while cooking. Afternoon tea came around, and it was time to cut this cake up. I cut a few slices, and it looked pretty good. There we found what the magic cake did. While the cake is baking, a base and a custard filling form finished off with a moist cake on top. That is the magic!

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The verdict: my hubby and I loved it. It was lovely eating it with our coffee. The three layers were nice especially the custard. The kids however didn’t like it as much. Their words were: “We like the cake top bit, but the custard tastes like scrambled egg”. I have to say that the custard layer does have a strong egg taste, and I think that is because you are using four eggs. It still tastes lovely though.

I found the cake easy to make, and I will be making this again, much to the kid’s delight. I also would like to try these different variations, Lemon Magic Cake and Chocolate Magic Cake. I might win the kids over with the Chocolate version! The Chocolate Magic Cake recipe coming soon…

Have you ever tried making a Magic Cake?

Happy baking!

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Baking, Cakes, Recipes

Nutella Stuffed Cupcakes

Nutella is a pantry staple in our house. I always hope that the kids will want it on toast for breakfast so I can grab a spoon and start eating it. Once I get the taste I can’t stop. But don’t worry I do stop after I have licked the fifth spoonful!

This recipe of Nutella Stuffed Cupcakes is a favourite and of course I love it because it has Nutella in it.

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Nutella Stuffed Cupcakes
 
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Author:
Recipe type: Cupcakes
Serves: 12
Ingredients
  • 2 cups all-purpose flour
  • ½ cup sugar
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • 1 cup milk
  • ¼ cup vegetable oil
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 12 teaspoons Nutella
Instructions
  1. Preheat oven to 180°C/ 160°C fan forced. Line a 12-cup standard muffin tin with paper liners, set aside.
  2. In a large bowl, combine flour, sugar, baking powder and salt.
  3. In a large glass measuring cup or another bowl, whisk together milk, vegetable oil, egg and vanilla. Pour mixture over dry ingredients and stir using a rubber spatula just until moist.
  4. There are two ways for preparing these: Option 1: Scoop a spoonful of batter evenly into the muffin tray. Drop 1 teaspoon Nutella into the center of each cup. Top with remaining batter to completely cover the filling. Or Option 2: Scoop the batter into each of the muffin liners. Drop 1 teaspoon of Nutella into the centre of each cup. Then using a tooth pick or cake skewer swirl the cupcake batter over the Nutella. You just need to cover it up a little bit. This will give you a Nutella swirl effect on top.
  5. Place into oven and bake for 13-15 minutes, or until a tester inserted in the center comes out clean.
  6. Let cool on a wire rack.
  7. Enjoy!
Notes
This recipe was adapted from Damn Delicious

 Look at all those yummy teaspoonfuls of NutellanutellacakesTo get the Nutella swirl effect on top, you can use a toothpick or cake skewer and swirl the cake batter over the Nutella
nutellacakes2 nutellacakes1 nutellacakes3A centre of choccie goodness!
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These cupcakes are easy to make and taste nice warm. The texture is lovely and moist. I don’t know how long they will stay fresh for as these are all gone within two days.

Do you have a favourite recipe that uses something for a yummy centre?

I have enjoyed sharing this recipe with you so much so that I am going to head into the kitchen and make these again!

Happy baking,

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Baking, Bread, Breakfast, Kids, Recipes

Monkey Bread

Can you smell this amazing cinnamon sweet bread? If only there were a scratch n sniff screen.

This yummy treat is Monkey Bread.

I made this for my kids during the school holidays.

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Have you had Monkey Bread before? It is balls of dough smothered in a brown butter sauce and cinnamon sugar then after it has been baked you cover it in a sweet, sticky vanilla glaze. It’s delicious, gooey and oh so good!

You need to prepare the dough for this recipe the day before, and you put it in the fridge. Overnight it rises in the fridge so in the morning you just need to roll the dough into little balls.

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Monkey Bread
 
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Author:
Recipe type: Sweet Bread
Serves: 14
Ingredients
  • DOUGH
  • 2¼ teaspoons active dry yeast
  • ¼ cup warm water
  • 1¼ cups warm full cream milk
  • ⅓ cup unsalted butter, melted
  • ¼ cup granulated sugar
  • 2 large eggs
  • 1 teaspoon salt
  • 5 cups all-purpose flour
  • COATING
  • ¾ cup unsalted butter
  • 1¼ cups granulated sugar
  • 1 Tablespoon ground cinnamon
  • ⅔ cup light or dark brown sugar
  • 1 teaspoon vanilla essence
  • VANILLA GLAZE
  • 1 cup (120g) icing sugar
  • 3 Tablespoons (45ml) heavy cream (or milk for a less creamy texture)
  • ½ teaspoon vanilla essence
Instructions
  1. Make the dough: In a large mixing bowl, dissolve yeast in warm water. Stir it around a bit and let it sit for about 2 minutes. Add the milk, melted butter, sugar, eggs, salt, and 3 cups of flour. Beat on high speed for 3 minutes (using a dough hook if you have a stand mixer or using a hand mixer). By hand add enough remaining flour to form a firm dough. About 5 cups total.
  2. Turn the dough onto a floured surface. Knead until smooth and elastic, about 5 minutes. Do not over-knead, which will yield a tough, chewy bread. The dough is ready when it is smooth and when you can poke it with a finger and it springs back. Form dough into a smooth ball and place into a large greased bowl, turning once to grease the top. I greased the bowl with cooking spray. Cover tightly with plastic wrap or aluminum foil and refrigerate for 8 hours or overnight.
  3. Make the coating: melt ½ cup of butter in a small bowl. Mix granulated sugar and cinnamon together in another small bowl. Set aside. You will use the rest of the butter, brown sugar, and vanilla later.
  4. Spray a 10-12 cup bundt pan with cooking spray. I used a large baking tin and lined it with baking paper. Set aside. Punch the cold dough down very gently to allow the air bubbles to release. Pull apart pieces and roll into balls, about 1.25 inches in diameter. You will need 40-45 balls total, so be modest with their size. Dip each ball, one by one, in the melted butter and then generously roll in the cinnamon-sugar mixture to coat them. You may need more cinnamon-sugar depending how heavy you coat each ball. Arrange them in the bundt pan as you go. Cover the pan and allow dough balls to rise again for about 45 minutes at room temperature.
  5. Preheat oven to 180°C/150°C fan forced. Melt the remaining ¼ cup of butter and whisk in the brown sugar and vanilla until combined. Pour the buttery mixture over the dough balls in the bundt pan. Bake for 30-35 minutes or until golden brown on top. Cover loosely with foil if the top browns too quickly. Cool for 5-10 minutes and invert onto a large serving plate.
  6. Top with the glaze. Simply whisk all of the glaze ingredients together and pour over the bread. You may either cut the bread into generous slices or let everyone pick off the gooey pieces themselves. Monkey bread tastes best served on the same day, but will stay fresh for 3 days if stored covered at room temperature or in the refrigerator.
Notes
This recipe was adapted from Sally's Baking Addiction

 

 

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So what do you think of this yummy gooey warm goodness?

My kids were hanging around the kitchen waiting for the Monkey Bread to cool so I could drizzle it with the glaze. You just want to make sure the Monkey Bread has cooled slightly as you don’t want the glaze to melt.

Monkey Bread is a pull apart of sticky bites of goodness. We devoured this warm, and we found it was best eaten on the day. And just a little warning: there might be some licking of sticky fingers.

Mum, can we have some more, please….

Happy baking!

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Baking, Chocolate, Product reviews, Recipes

Rocky Road

Hey everyone!

Do you remember from yesterday in my Well Naturally post I said that I would be sharing with you today a yummy recipe? Well, along with the Well Naturally No Sugar Added chocolate family blocks that we got to taste test, there was a packet of No Sugar Added Dark Chocolate Melts.

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And there was a little leaflet with some very yummy recipes.

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What recipe should I choose? Hmmm??

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ROCKY ROAD!! Delicious chocolatey, nutty, marshmallowy rocky road!

Rocky Road
 
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Author:
Recipe type: Sweet treat
Serves: 10
Ingredients
  • 200gms Well Naturally No Sugar Added Dark Chocolate Melts
  • 45 gms marshmallows, roughly chopped
  • 50 gms dried cranberries
  • 50 gms macadamia nuts, roughly chopped
Instructions
  1. Line a small square baking tin with baking paper.
  2. I used the microwave method to melt the chocolate. Melt in a microwave container and microwave for periods of 30 seconds on 50% power until it is almost melted. Make sure you stir the chocolate after each 30 seconds. Be careful not to overdo it, so remove the chocolate when it's mostly melted and stir to melt the rest.
  3. Add all of the other ingredients and stir until it's all combined.
  4. Pour the mixture into the baking tin and place it aside to let it set or you can place it in the fridge to set for 20 minutes.
  5. Enjoy!

Place chocolate melts in a microwave safe bowl

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Melt on 50% power in 30 second bursts

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I weighed all of my ingredients:

45 gms of marshmallows

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50 gms dried cranberries

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50 gms macadamias

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All the ingredients ready to be covered in delicious dark chocolate

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Place them all in to the chocolate

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And stir until they are all covered and ready to put in the baking tin (not shown)

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All ready to eat, yummy Rocky Road

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I love using dark chocolate for making rocky road. And now having found the Well Naturally No Sugar Added Dark Chocolate melts that means I can make rocky road more often and eat loads more!  I like knowing that in some of the baking that I do there is less sugar in the ingredients. I try to reduce the sugar content in most of my recipes when I can. I think it is better for you and better for the kids.

Now I know there is another recipe that I can use these yummy Well Naturally No Sugar Added Dark Chocolate melts. My Cranberry Cashew Clusters! The melts will be perfect for these choccie treats.

What is your favourite recipe that uses chocolate melts?

Don’t forget I am giving away 2 x Well Naturally No Sugar Added Chocolate packs worth $35 each. You can head over to here to enter the competition.

Enjoy some choccie goodness!

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Baking, Breakfast, Kids, Recipes

French Toast Bites

I think these French Toast Bites have to be one of my favourite breakfasts at the moment. They are simple to make and just use a few ingredients. I used a loaf of home-made bread that I had baked the day before. I cut it into nice thick slices and then into bite size pieces. You cover them in an egg and milk mix then brown in a frying pan. Once cooked they get covered in a sugar and cinnamon mix. The first two bites didn’t make it to the plate as I had to test them!

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5.0 from 1 reviews
French Toast Bites
 
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Author:
Recipe type: Breakfast
Serves: 6
Ingredients
  • A loaf of bread ( I used my day old home-made bread. I cut about 4 thick slices then cut them into bite size pieces)
  • 3 large eggs
  • ¼ - ⅓ cup of milk
  • 1-2 Tablespoons unsalted butter, for greasing the pan
  • Cinnamon and sugar mix
  • ½ tsp cinnamon
  • ½ cup sugar
Instructions
  1. Slice your bread into 1 - 1.5 inch slices. Set aside.
  2. In a medium bowl, whisk the eggs and ¼ cup of milk until combined. The mixture should be of a thick consistency. Pour in a shallow dish or plate, whichever is easiest for you.
  3. On another plate, mix together the sugar and cinnamon and set aside.
  4. Soak the bread slices in the mixture for about 2 minutes on each side. Meanwhile, over medium-low heat, melt 1 tablespoon of butter in a frying pan. Place however many slices of bread that fit the pan and cook until golden brown, about 3 minutes on each side. Melt more butter in skillet pan for the next batch, if needed.
  5. Once each French bite is cooked, you can then transfer to the sugar mix and coat until covered. Then place onto a serving plate.
  6. Serve immediately with butter, maple syrup, powdered sugar, and/or fruit.
Notes
This recipe was adapted from Sally's Baking Addiction

The kids had maple syrup and icing sugar on theirs while I added some fruit to mine. After everyone had finished breakfast, there were a few left, so I just left them out on a plate and every time we went by the plate one of us grabbed another one. They were very nice just on their own without any toppings.

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I am going to be making these again soon, and I will take some more photos to show you how easy they are to prepare. I was short of photos for this yummy recipe as the school holidays was full of sleep ins and late breakfasts. The kids were very hungry the day these were made, and they asked “do you have to take photos, we are hungry!”

Happy baking!

What is your favourite breakfast at the moment?

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