Glazed chocolate cakes


Makes

8

Ingredients

  • 100g butter, at room temperature
  • 1/2 cup brown sugar
  • 2 tablespoons cocoa powder
  • 1 tablespoon boiling water
  • 1 egg, at room temperature
  • 1/3 cup sour cream
  • 3/4 cup self-raising flour
  • 100g good-quality milk chocolate, chopped
  • Chocolate glace icing

  • 200g good-quality dark chocolate, chopped
  • 1/3 cup thickened cream

Method

  1. Preheat oven to 180°C. Grease eight 1/3-cup capacity muffin holes.
  2. Using an electric mixer, cream butter, sugar, cocoa powder and boiling water until well combined. Add egg and sour cream. Mix well.
  3. Sift flour over butter mixture. Add milk chocolate and gently stir to combine. Three-quarter fill muffin holes with mixture. Bake for 18 to 22 minutes or until a skewer inserted into the centre comes out clean. Stand in pan for 5 minutes. Carefully turn out onto a wire rack.
  4. Make chocolate glace icing: Combine chocolate and cream in a heatproof, microwave-safe bowl. Microwave, uncovered, on HIGH (100%) for 1 to 2 minutes, stirring every minute with a metal spoon, or until smooth and runny.
  5. Working quickly, spoon glace icing over warm cakes. Serve warm or at room temperature.

Source

Super Food Ideas
Recipe by Janelle Bloom

Choc-chip date slice

For a sensational tea-time slice, sandwich dates inside layers of cookie dough.

Preparation Time

10 minutes

Cooking Time

45 minutes

Makes

18

Ingredients

  • 2 x 450g pkts Aunty Kath's chocolate-chip cookie dough
  • 250g pitted dates, coarsely chopped

Method

  1. Preheat oven to 180°C. Line a 16 x 25cm slice pan with non-stick baking paper, allowing the sides to overhang. Roll out half the dough between 2 sheets of non-stick baking paper to form a 16 x 25cm rectangle. Repeat with the remaining dough.
  2. Place 1 portion of dough in the lined pan and press firmly over the base.
  3. Scatter the dates over the biscuit base. Top with the remaining dough portion and press firmly to cover the filling. Bake in oven for 25 minutes. Cover with foil and bake for a further 15-20 minutes or until the slice is cooked through. Set aside to cool in the pan before cutting into squares to serve.

Source

Australian Good Taste

Recipe by Heidi Flett

Eclairs


Makes

30

Ingredients

  • 1 cup (250ml) thick cream, whipped
  • 2 tbs icing sugar
  • 1 tsp vanilla extract
  • 150g dark chocolate, melted, cooled
  • Choux pastry

  • 150g unsalted butter
  • 1 1/2 cups (225g) plain flour
  • 7 eggs

Method

  1. To make pastry, place butter in a saucepan with 1 1/2 cups of water and simmer over low-heat until butter has melted. Add flour all at once and cook, stirring, until it comes away from the side of the pan. Add eggs, one at a time, beating after each (an electric handbeater may be useful here).
  2. Preheat oven to 220°C. Grease 2 baking trays and line with baking paper. Attach a 1.5cm round nozzle to a piping bag. Fill bag with pastry mixture and pipe thirty 8cm lengths onto trays, allowing room for them to spread.
  3. Bake for 20 minutes or until golden, then remove and immediately and cut a slit in the pastry to let air out. Allow to cool. Halve pastries.
  4. Whip cream with sugar and vanilla and use to fill eclairs. Spread melted chocolate over top.

Source

delicious.
Recipe by Valli Little

Chocolate croissants


Ingredients (serves 4)

  • 2 sheets ready-rolled frozen puff pastry, partially thawed
  • 8 tablespoons chocolate-hazelnut spread
  • 1 egg, beaten

Method

  1. Preheat oven to 180°C. Line a baking tray with baking paper.
  2. Cut each sheet of pastry into 4 squares. Spread 1 tablespoon chocolate-hazelnut spread over each square, leaving a 1.5cm border around all edges.
  3. Brush pastry edges lightly with egg. Roll up each square from corner to corner, pressing gently to seal. Shape pastry rolls into croissants. Place on prepared tray. Brush with egg.
  4. Bake for 20 minutes or until pastry is golden and puffed. Serve warm.

Source

Super Food Ideas
Recipe by Alison Roberts

Herb twists


Makes

16

Ingredients

  • 4 sheets puff pastry, thawed
  • 1 egg, beaten
  • 2 tablespoons parmesan, finely grated
  • 1/3 cup chopped mixed fresh herbs

Method

  1. Lay 2 sheets of thawed puff pastry on an even work surface. Brush each sheet with beaten egg, then sprinkle 2 tablespoons finely grated parmesan and 1/3 cup chopped mixed fresh herbs, such as flat-leaf parsley, chives, basil and mint.
  2. Top each sheet of pastry with another sheet, gently pressing down. Using a small sharp knife, cut pastry into 2cm-wide strips.
  3. Using both hands, shape each strip into a twist. For better effect, the twists should be not too perfect and slightly loose, so you can see the herbs. Bake in a pre-heated 210°C oven for 15-20 minutes or until golden and cooked through. Serve with drinks or as a snack.

Source

Simply Food
Recipe by Kate Murdoch

Vegetarian pastry pizzas

Ingredients (serves 4)
  • 2 sheets frozen reduced-fat puff pastry
  • 220g tub cherry bocconcini, drained
  • 1 zucchini
  • 4 tbs (1/3 cup) tomato and basil pasta sauce
  • 2 tbs fresh oregano leaves

Method

  1. Preheat 2 baking trays in the oven at 220°C.
  2. Remove pastry from the freezer to thaw slightly while you prepare the toppings. Tear the bocconcini in half and drain on paper towel. Season with salt and pepper. Slice zucchini into very thin rounds.
  3. Halve the pastry sheets and fold in the sides of each piece to make a 5mm border. Place on sheets of baking paper, then spread with pasta sauce. Top with zucchini, bocconcini and oregano. Remove trays from oven and place baking paper with pizzas onto the hot trays. Bake for 12 minutes or until puffed and golden.

Source

delicious.
Recipe by Kate Tait

Fruit cake with yoghurt & nut sauce


Ingredients (serves 4)

  • 1/4 cup (20g) shredded coconut, lightly toasted
  • 1/2 cup sliced peaches in natural juice
  • 1/2 cup (130g) vanilla or honey yoghurt
  • 4 slices light fruit cake
  • 100g pkt honey roasted flavoured mixed nuts, roughly chopped

Method

  1. Heat a small frying pan over a medium heat. Add the coconut and cook for 3-4 minutes or until golden.
  2. Combine the fruit and yoghurt.
  3. Divide the cake among serving plates. Drizzle with the yoghurt mixture and top with the nuts and coconut.

Source

Fresh Living
Recipe by Wendy Brodhurst

Banana & date ice-cream cake


Preparation Time

20 minutes

Ingredients (serves 8)

  • 4 large ripe bananas, peeled, cut crossways into eight slices
  • 200g (1 layer) 16cm-square bought unfilled sponge cake
  • 170g (about 8) fresh dates, pitted, coarsely chopped
  • 2 tbs marsala
  • 1L light & creamy 97 per cent fat-free vanilla ice-cream softened slightly
  • 3 tsp cocoa powder
  • Extra cocoa powder, to dust

Method

  1. Line the base and 2 opposite sides of an 11 x 21cm (base measurement) loaf pan with non-stick baking paper, allowing it to overhang slightly. Place banana slices on a baking tray and place in the freezer for 3 hours or until frozen.
  2. Cut cake layer in half. Trim halves to line the base of the prepared pan. Combine dates and marsala in a bowl. Set aside for 20 minutes to macerate.
  3. Place banana in the bowl of a food processor and process, scraping down the side of the bowl occasionally, until smooth and creamy. Transfer to a large bowl. Add the ice-cream and dates and stir until combined.
  4. Spoon ice-cream mixture over the cake in the pan and smooth the surface. Dust with cocoa powder. Cover with foil and place in the freezer for 8 hours or until firm.
  5. Use paper to lift ice-cream cake from the pan. Transfer to a serving platter. Dust with extra cocoa powder, if necessary. Cut into slices to serve.

Source

Australian Good Taste
Recipe by Jan Purser

Triple-choc brownies


Ingredients (serves 8)

  • 200g good-quality dark chocolate, chopped
  • 200g butter, chopped
  • 1 1/2 cups dark brown sugar
  • 3 eggs, beaten
  • 1 teaspoon vanilla essence
  • 200g good-quality milk chocolate, chopped
  • 21/4 cups (200g) walnuts, chopped
  • 1/3 cup plain flour
  • 1/4 cup cocoa powder
  • vanilla ice-cream and hot chocolate fudge sauce (see note), to serve

Method

  1. Preheat oven to 180°C. Grease a 3cm deep, 16cm x 26cm (base) slab pan. Line with baking paper, allowing 2cm overhang at both long ends.
  2. Combine dark chocolate and butter in a heatproof, microwave-safe bowl. Microwave, uncovered, on MEDIUM-HIGH (70%) for 1 to 2 minutes, stirring every minute with a metal spoon, until almost melted. Stir until smooth. Stir in sugar.
  3. Add eggs and vanilla to chocolate mixture. Mix well. Stir in milk chocolate and walnuts. Sift flour and cocoa together over chocolate mixture. Stir to combine.
  4. Spread brownie mixture into prepared pan. Smooth surface. Bake for 30 minutes or until a skewer inserted into the centre has moist crumbs clinging. Set aside to cool.
  5. Cut brownie into pieces. Serve with ice-cream and chocolate fudge sauce.

Notes & tips

  • Chocolate fudge sauce: Combine 200g good-quality dark chocolate with 3/4 cup thickened cream in a heatproof, microwave-safe bowl. Microwave on MEDIM-HIGH (70%) in 1-minute bursts, stirring with a metal spoon until smooth.

Source

Super Food Ideas
Recipe by Alison Roberts

Chocolate cheesecake brownie slice


If you're a fan of chocolate, cheesecakes, brownies and slices, what could be more perfect than this recipe?

Makes

18 pieces

Ingredients

  • Cheesecake mixture

  • 250g cream cheese, cubed, at room temperature
  • 1/2 cup (115g) caster sugar
  • 2 eggs
  • 1 tsp vanilla essence
  • 1/4 cup (40g) plain flour
  • Milk chocolate mixture

  • 180g milk chocolate, chopped
  • 160g butter, cubed
  • 3/4 cup (155g) brown sugar
  • 3 eggs, whisked
  • 3/4 cup (115g) plain flour

Method

  1. Preheat oven to 170°C. Line a 16cm x 26cm (base) slab pan with non-stick baking paper.
  2. For the cheesecake mixture, use an electric beater to beat cream cheese and sugar until smooth. Beat in the eggs. Stir in vanilla extract and flour.
  3. For the chocolate mixture, melt the chocolate and butter in a medium microwave-safe bowl on Medium/50% power, stirring every minute for 1-2 minutes. Cool slightly. Add the sugar and eggs, and mix well. Stir in the flour.
  4. Spoon cheesecake mixture and chocolate mixture alternately into the pan. Make a swirled pattern with a fine skewer. Bake 20-25 minutes or until crumbs cling to a skewer when inserted. Set aside to cool completely.

Notes & tips

  • Tip: Most brownies are best eaten the day after they are made.

Source


Fresh Living
Recipe by Alison Roberts

Brownies ice cream and hot fudge sauce


Ingredients (serves 6)

  • 300g good-quality dark chocolate, plus extra shaved chocolate to serve
  • 175g unsalted butter, chopped
  • 1 tsp vanilla extract
  • 1/3 cup (80ml) amaretto*
  • 1 3/4 cups (350g) firmly packed brown sugar
  • 3 eggs
  • 1 1/2 cups (225g) plain flour, sifted
  • 1 tsp baking powder
  • 500ml vanilla or almond ice cream
  • Fudge sauce

  • 200g dark chocolate
  • 3/4 cup (185ml) evaporated milk

Method

  1. Preheat the oven to 170°C. Grease 6 holes of a non-stick jumbo (Texas) muffin pan.
  2. Roughly chop 200g chocolate. Place in a heatproof bowl over a pan of simmering water with butter, vanilla and amaretto (ensure bowl doesn't touch water) and stir until chocolate is melted and smooth. Remove from heat and stir in sugar. Add eggs one at a time, beating well after each addition. Stir in flour, baking powder and a pinch of salt. Finely chop remaining 100g chocolate and stir in. Divide among muffin holes and bake for 25 minutes or until brownies begin to crack on top. They'll still be a little moist when a skewer is inserted into centres.
  3. Leave in pan to cool for 5 minutes. Run a knife around the outside of brownies and transfer to a wire rack to cool.
  4. For the fudge sauce, place chocolate and milk in a pan over very low heat and stir for 2-3 minutes until melted. Pour into a bowl to cool. (This sauce can be made up to 5 days in advance, covered and kept in the fridge. Reheat in a pan over very low heat.)
  5. To serve, place a brownie on each plate, top with a scoop of ice cream, drizzle with sauce and sprinkle with shaved chocolate.

Notes & tips

  • * Amaretto is from bottle shops.

Source

delicious.
Recipe by Valli Little


Chocolate cream cheese brownies


Makes

16

Ingredients

  • 200g good-quality dark
  • chocolate, chopped
  • 200g unsalted butter, softened
  • 1 1/4 cups brown sugar
  • 4 eggs
  • 1/2 cup plain flour
  • 1/4 cup cocoa powder
  • 1/2 teaspoon baking powder
  • 250g cream cheese, softened
  • 1/4 cup caster sugar
  • 1 teaspoon vanilla essence

Method

  1. Preheat oven to 180°C. Grease a 4cm deep, 16cm x 26cm (base) slab pan. Line with baking paper, allowing a 2cm overhang at both long ends.
  2. Place chocolate in a heatproof, microwave-safe bowl. Microwave, uncovered, on MEDIUM (50%) for 2 to 3 minutes, stirring every minute with a metal spoon, or until almost melted. Stir until smooth.
  3. Meanwhile, using electric beaters, cream butter and brown sugar until pale. Add 3 eggs, 1 at a time, mixing until well combined (mixture may curdle slightly). Sift flour, cocoa and baking powder over butter mixture and fold in until almost combined. Add melted chocolate and mix well. Transfer to another bowl.
  4. Rinse beaters and bowl. Beat cream cheese, caster sugar and vanilla until soft and creamy. Add remaining egg and beat for a further 2 minutes. Spread half the chocolate mixture over base of prepared pan. Using half the cheese mixture, drop heaped teaspoons cheese mixture over the top. Cover with remaining chocolate mixture. Dollop over remaining cheese mixture. Using a flat-bladed knife, swirl mixture to create a rippled effect. Bake for 40 minutes or until a skewer inserted into the centre has moist crumbs clinging. Allow to cool in pan. Use paper to lift out slice. Cut into pieces and serve.

Source

Super Food Ideas
Recipe by Alison Adams

Gluten-free chocolate & pecan brownies


Preparation Time

30 minutes

Cooking Time

40 minutes

Makes

20 pieces

Ingredients

  • 100g pecans, coarsely chopped
  • 150g Nuttelex dairy-free margarine
  • 150g Lindt Excellence 70 per cent cocoa dark chocolate, coarsely chopped
  • 35g (1/3 cup) cocoa powder
  • 80ml (1/3 cup) hot water
  • 150g good-quality white chocolate, coarsely chopped
  • 270g (1 1/3 cups, firmly packed) brown sugar
  • 40g (1/3 cup) almond meal
  • 60g (1/3 cup) rice flour
  • 50g (1/3 cup) gluten-free plain flour
  • 4 eggs
  • Pure icing sugar, to dust

Method

  1. Preheat oven to 180°C. Line the base and sides of a square 23cm (base measurement) cake pan with non-stick baking paper, allowing it to overhang. Spread the pecans over a baking tray and bake in oven for 5 minutes or until toasted. Set aside to cool.
  2. Combine margarine, dark chocolate, cocoa and water in a heatproof bowl over a saucepan half-filled with simmering water (make sure the bowl doesn't touch the water). Use a metal spoon to stir for 8 minutes or until chocolate melts and mixture is smooth. Remove from heat.
  3. Add the pecans, white chocolate, sugar, almond meal and combined flours, and stir until well combined.
  4. Use an electric beater to beat the eggs in a bowl for 5 minutes or until thick and pale. Use a metal spoon to gently fold half the egg into the chocolate mixture until just combined. Repeat with the remaining egg. Pour the chocolate mixture into the prepared pan and bake in oven for 25 minutes or until a skewer inserted into the centre comes out clean. Set aside to cool. Dust with icing sugar and cut into pieces to serve.

Source

Australian Good Taste
Recipe by Nadia French

Mixed berry cheesecake brownies


Preparation Time

10 minutes

Cooking Time

65 minutes

Makes

24

Ingredients

  • Melted butter, to grease
  • 100g good-quality dark chocolate, chopped
  • 125ml (1/2 cup) warm water
  • 60g reduced-fat dairy spread
  • 155g (3/4 cup, firmly packed) brown sugar
  • 2 eggs, lightly whisked
  • 75g (1/2 cup) plain flour
  • 50g (1/3 cup) self-raising flour
  • 50g (1/2 cup) cocoa powder
  • 1 x 250g pkt light cream cheese
  • 240g (1 cup) low-fat ricotta
  • 55g (1/4 cup) caster sugar
  • 1 egg, extra, lightly whisked
  • 1 x 300g pkt frozen mixed berries (Sara Lee brand)

Method

  1. Preheat oven to 180°C. Brush a 20 x 30cm (base measurement) slab pan with melted butter to lightly grease. Combine the chocolate, water and dairy spread in a medium saucepan over low heat. Cook, stirring, for 5 minutes or until chocolate melts and mixture is smooth. Remove from heat. Add the brown sugar and stir to combine. Set aside for 5 minutes to cool.
  2. Add the egg, combined flours and cocoa powder and stir to combine. Spoon mixture into prepared pan and smooth the surface.
  3. Use an electric beater to beat cream cheese, ricotta, caster sugar and extra egg in a bowl until smooth. Stir in half the berries. Pour the cream-cheese mixture over the chocolate mixture and sprinkle with the remaining berries.
  4. Bake in oven for 50-60 minutes or until topping is set. Remove from oven. Set aside for 30 minutes to cool before placing in the fridge to cool completely. Cut into 24 pieces to serve.

Source

Australian Good Taste
Recipe by Sarah Hobbs

Mixed-chocolate brownies


Combine dark and white chocolate to make these perfect low fat treats.

Preparation Time

15 minutes

Cooking Time

25 minutes

Makes

16

Ingredients

  • Melted butter, to grease
  • 85g good-quality dark chocolate, chopped
  • 2 tsp instant coffee powder
  • 125ml (1/2 cup) warm water
  • 60g light pro-activ spread (Flora brand)
  • 155g (3/4 cup, firmly packed) brown sugar
  • 2 eggs, lightly whisked
  • 75g (1/2 cup) plain flour
  • 50g (1/3 cup) self-raising flour
  • 50g (1/2 cup) cocoa powder
  • 50g (1/4 cup) white choc bits
  • 2 tsp icing sugar mixture
  • 2 tsp cocoa powder, extra

Method

  1. Preheat oven to 180°C. Brush a square 19cm (base measurement) slab pan with melted butter to lightly grease. Line the base and sides with non-stick baking paper, allowing it to overhang.
  2. Combine the dark chocolate, instant coffee, water and pro-activ spread in a small saucepan over medium heat. Cook, stirring, for 5 minutes or until chocolate melts and mixture is smooth. Remove from heat and stir in the sugar. Set aside for 10 minutes to cool.
  3. Add egg, combined sifted flours and cocoa powder, and stir until combined. Fold in the choc bits. Spoon into the prepared pan and smooth the surface.
  4. Bake in preheated oven for 20 minutes or until a skewer inserted into the centre comes out slightly sticky. Set aside in the pan for 20 minutes to cool completely and set.
  5. Dust with combined icing sugar and extra cocoa powder. Cut into 16 pieces to serve.

Source

Australian Good Taste
Recipe by Emma Braz

Mocha chocolate brownies


Ingredients (serves 8)

  • 200g good-quality dark chocolate, broken into pieces
  • 125g butter
  • 1 cup brown sugar
  • 1/3 cup light olive oil
  • 3 eggs, lightly beaten
  • 2 tablespoons strongly brewed espresso coffee
  • 1/2 cup plain flour
  • 1/2 teaspoon baking powder
  • 1/4 cup cocoa powder
  • 1 litre vanilla ice-cream, to serve
  • Chocolate sauce

  • 200g good-quality dark chocolate, broken into pieces
  • 200ml thickened cream

Method

  1. Preheat oven to 180°C. Grease a 3cm-deep, 16cm x 25cm (base) slab pan. Line with baking paper, allowing a 2cm overhang at both long ends.
  2. Place chocolate and butter in a large, heatproof, microwave-safe bowl. Microwave, uncovered, on medium (50%) for 1 minute or until almost melted. Stir with a metal spoon until smooth. Add brown sugar and oil. Stir to combine. Whisk in eggs and coffee.
  3. Sift flour, baking powder and cocoa together over chocolate mixture. Using a large metal spoon, gently fold mixture (be careful not to over-mix). Pour into prepared pan. Bake for 40 minutes or until top begins to crack. Remove from oven and set aside for 30 minutes.
  4. Make chocolate sauce: Meanwhile, combine chocolate and cream in a microwave-safe bowl. Microwave on medium (50%) for 1 to 2 minutes or until chocolate is almost melted. Stir until smooth.
  5. Cut brownies and place in serving bowls. Top with 1 scoop of ice-cream and drizzle with chocolate sauce. Serve.

Source

Super Food Ideas
Recipe by Michelle Noerianto

White chocolate & macadamia brownies


Preparation Time

10 minutes

Cooking Time

55 minutes

Makes

16

Ingredients

  • Melted butter, to grease
  • 150g white chocolate, chopped
  • 150g unsalted butter
  • 3 eggs, lightly whisked
  • 150g (1 cup) plain flour
  • 60g (1/2 cup) whole milk powder
  • 60g (1/4 cup) caster sugar
  • 1/4 tsp baking powder
  • 180g white chocolate, extra, chopped
  • 145g (1 cup) whole macadamia nuts

Method

  1. Preheat oven to 180°C. Brush a 20cm (base measurement) square cake pan with the melted butter to grease. Line the base and sides with non-stick baking paper, allowing it to overhang the sides.
  2. Place the chocolate and butter in a small saucepan over low heat. Cook, stirring often, for 5 minutes or until chocolate and butter melts and are well combined. Set aside to cool slightly. Add the eggs to the cooled butter mixture and stir with a wooden spoon until well combined.
  3. Sift the flour, milk powder, sugar and baking powder into a medium bowl. Stir in the extra chopped chocolate and macadamia nuts. Add the butter mixture and stir until just combined.
  4. Pour into the prepared pan and bake in preheated oven for 50 minutes or until moist crumbs cling to a skewer when inserted into the centre. Remove from oven and set aside to cool completely in the pan.
  5. Cut into 16 squares.

Notes & tips

  • To freeze (for up to 2 weeks): Place in single layers between sheets of non-stick baking paper in an airtight container. Label, date and freeze.
  • To thaw: Place in the fridge for 8 hours. Remove from the fridge and set aside for 30 minutes to bring to room temperature.

Source

Australian Good Taste
Recipe by Cherise Kosh

Peanut butter & chocolate brownies


Every slice of this marbled chocolate slab features swirls of creamy peanut butter - and that's just the beginning of this decadent dessert.

Preparation Time

20 minutes

Cooking Time

45 minutes

Ingredients (serves 12)

  • Melted butter, to grease
  • 150g dark chocolate, coarsely chopped
  • 100g butter, chopped
  • 215g (1 cup) caster sugar
  • 75g (1/2 cup) plain flour
  • 2 tbs cocoa powder
  • 2 eggs
  • 200g (3/4 cup) Woolworths Select crunchy peanut butter

Method

  1. Preheat oven to 160°C. Brush a 16 x 26cm (base measurement) slab pan with melted butter to grease. Line base and 2 long sides with non-stick baking paper, allowing the sides to overhang.
  2. 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). Use a metal spoon to stir until the chocolate melts and mixture is smooth.
  3. Combine the sugar, flour and cocoa powder in a bowl. Add chocolate mixture and eggs and stir until just combined. Pour into prepared pan. Spoon peanut butter over brownie mixture and use a round-bladed knife to create swirls.
  4. Bake in oven for 35-40 minutes or until crumbs cling to a skewer inserted into the centre. Set aside to cool completely. Cut into slices to serve.

Source

Australian Good Taste
Recipe by Michelle Southan

Christmas brownies


Makes

24

Ingredients

  • 250g butter, chopped
  • 250g good-quality dark chocolate, chopped
  • 3 eggs
  • 1 cup firmly-packed brown sugar
  • 3/4 cup plain flour, sifted
  • 1/4 cup self-raising flour, sifted
  • 1 cup frozen raspberries
  • 1/2 cup white chocolate bits
  • icing sugar mixture, to serve

Method

  1. Preheat oven to 170°C. Lightly grease a 4cm-deep, 27cm x 17cm (base) slice pan. Line with baking paper, allowing a 2cm overhang at both long ends.
  2. Place butter and dark chocolate in a heatproof, microwave-safe bowl. Microwave on medium-high (75%) for 2 to 3 minutes, stirring every minute with a metal spoon, or until smooth and melted. Set aside for 5 minutes to cool slightly.
  3. Using an electric mixer, beat eggs and For neighbours sugar until light and fluffy. Add chocolate mixture. Beat to combine. Fold in flours.
  4. Pour half the mixture into prepared pan. Sprinkle with raspberries and white chocolate bits. Pour over remaining mixture. Bake for 35 minutes or until just firm to touch (see note). Allow to cool completely in pan. Refrigerate for 4 hours or until firm.
  5. Lift brownie from pan. Cut into squares. Dust with icing sugar. Pack into boxes.

Notes & tips

  • Brownies are best kept in an airtight container in a cool place, or in the fridge if the weather is very hot. Brownies can also be stored in the freezer for up to 3 months.
  • Make sure an adult checks whether brownie is firm to touch.

Source

Super Food Ideas
Recipe by Tracy Rutherford

Triple choc brownies


Makes

16 pieces

Ingredients

  • 200g dark chocolate, chopped
  • 200g unsalted butter, cubed
  • 3/4 cup (155g) brown sugar
  • 3 eggs, whisked
  • 100g Nestle milk choc bits
  • 100g Nestle white choc bits
  • 3/4 cup (115g) plain flour

Method

  1. Preheat oven to 170°C. Line a 18cm (base) square cake pan with non-stick baking paper.
  2. Place the chocolate and butter in a medium microwave-safe bowl. Microwave on Medium/50% power, stirring every minute, for 1-2 minutes until melted. Set aside to cool slightly.
  3. Add the sugar and eggs to the chocolate mixture and mix until combined. Stir in the choc bits and flour until well combined. Pour into the pan.
  4. Bake for 25 minutes or until crumbs cling to a skewer when inserted. Set aside to cool completely.

Notes & tips

  • Tip: Most brownies are best eaten the day after they are made.

Source

Fresh Living
Recipe by Alison Roberts

Chocolate rum raisin brownies


Makes

8 squares

Ingredients

  • 1/2 cup flame raisins
  • 2 tablespoons rum
  • 200g dark chocolate, broken into pieces
  • 125g butter
  • 1 cup brown sugar
  • 1/3 cup light olive oil
  • 3 eggs, lightly beaten
  • 1 teaspoon vanilla extract
  • 1/2 cup plain flour
  • 1/2 teaspoon baking powder
  • 1/4 cup cocoa
  • icing sugar, for dusting

Method

  1. Preheat oven to 180°C. Grease and line a 25cm x 16cm x 3cm rectangular pan. Place the raisins in a small bowl and pour over the rum. Set aside to soak while preparing the remaining ingredients.
  2. Place the chocolate and butter in a microwave-safe bowl. Microwave uncovered on medium (50 per cent) for 1 minute, or until almost melted. Add the brown sugar and olive oil, and stir to combine. Whisk in the eggs and vanilla.
  3. Sift the flour, baking powder and cocoa into the chocolate mixture, and fold gently. Stir in the rum and raisins, and fold through quickly to combine, being careful not to over-mix. Pour into the pan and bake for 40 minutes, or until just cooked when a skewer inserted in the centre comes out clean. Dust with icing sugar and slice.

Source

Australian Country Style
Recipe by Michelle Noerianto



Butterscotch brownies


Ingredients (serves 16)

  • 100g butter, chopped
  • 1 cup brown sugar
  • 2 eggs, beaten
  • 1 teaspoon vanilla essence
  • 1 cup plain flour, sifted
  • 2 teaspoons baking powder
  • 1/2 cup unsalted roasted peanuts, chopped
  • 100g Jersey caramels, roughly chopped
  • pure icing sugar, to serve

Method

  1. Preheat oven to 180°C. Grease and line a 4.5cm deep, 18cm (base) square cake pan.
  2. Melt butter in a saucepan over medium heat. Transfer to a bowl. Add sugar, eggs and vanilla. Mix well. Stir in flour, baking powder and peanuts. Spread mixture into pan. Sprinkle with caramels.
  3. Bake for 22 to 25 minutes or until firm and crisp on top. Allow to cool in pan. Cut into squares. Dust with icing sugar to serve.

Source

Super Food Ideas
Recipe by Julie Jansen

Raspberry cheesecake brownies


Makes

15

Ingredients

  • 200g good-quality dark chocolate
  • 200g unsalted butter, softened
  • 400g caster sugar
  • 5 eggs
  • 110g plain flour, sifted
  • 400g cream cheese
  • 1 tsp vanilla extract
  • 120g fresh raspberries

Method

  1. Preheat the oven to 170°C. Grease and line a 20 x 30cm lamington pan.
  2. Place the chocolate in a bowl over a pan of simmering water until melted. Set aside to cool slightly.
  3. Cream the butter and 250g of the caster sugar until pale, then add 3 of the eggs, one at a time, beating well after each addition. Stir in the melted chocolate, then fold in the flour. Spread three-quarters of the mixture into the lined pan.
  4. In a separate bowl, beat the cream cheese, remaining sugar and eggs and the vanilla extract until smooth, then spread over the chocolate base.
  5. Dollop the remaining chocolate mixture over the cream cheese layer and use a fork to swirl the chocolate. Poke the raspberries into the top and bake in the oven for 40-45 minutes.
  6. Set aside to cool, then cut into squares and serve.

Source

delicious.
Recipe by Valli Little

Peppermint Crisp brownies


Take a classic chocolate bar and turn it into these minty, chocolaty brownies.

Makes

16

Ingredients

  • 1/3 cup strong black coffee
  • 250g dark chocolate, roughly chopped
  • 180g butter, chopped
  • 1 1/2 cups plain flour
  • 1/2 cup cocoa powder
  • 1 1/2 cups brown sugar
  • 3 eggs, lightly beaten
  • 4 x 35g Peppermint Crisp bars, roughly chopped
  • thick cream, to serve

Method

  1. Preheat oven to 180°C. Grease and line a 20cm base measurement square cake pan.
  2. Place coffee, chocolate and butter into a saucepan. Stir over low heat for 3 to 4 minutes or until smooth and melted. Transfer to a bowl. Cool for 10 minutes.
  3. Sift flour and cocoa into a bowl. Add sugar. Stir to combine. Make a well in the centre. Add chocolate mixture, eggs and three-quarters of Peppermint Crisp. Stir with a large metal spoon until combined.
  4. Pour into cake pan. Bake for 45 minutes or until crumbs cling to a skewer inserted into centre. Allow to cool in pan.
  5. Cut into squares, top with cream and sprinkle with remaining Peppermint Crisp.

Source

Super Food Ideas
Recipe by Dixie Elliott

Chocolate caramel brownie


These brownies are an ideal Easter treat.

Makes

15

Ingredients

  • 125g unsalted butter
  • 200g dark chocolate, chopped
  • 3/4 cup caster sugar
  • 3 eggs, lightly beaten
  • 1 cup plain flour, sifted
  • 2 x 110g packets caramel Easter eggs (we used Red Tulip)
  • cocoa powder, to serve

Method

  1. Preheat oven to 180°C/160°C fan-forced. Grease an 18cm x 28cm rectangular slice pan. Line base and sides with baking paper, allowing a 2cm overhang at all sides.
  2. Place butter and chocolate in a saucepan over low heat. Cook, stirring, for 2 to 3 minutes or until smooth and combined. Remove from heat. Stir in sugar. Set aside for 5 minutes.
  3. Stir in beaten eggs and flour. Pour mixture into prepared pan. Spread top evenly with a spatula. Press chocolate eggs in brownie mixture. Bake for 25 minutes or until brownie is firm to touch. Cool in pan. Cut into 15 squares. Serve dusted with cocoa powder.

Source

Simply Food
Recipe by Kim Coverdale

Banana chocolate cake


Ingredients (serves 8)

  • 1 1/2 cups wholemeal self-raising flour
  • 3/4 cup self-raising flour
  • 2/3 cup cocoa powder
  • 1/2 teaspoon bicarbonate of soda
  • 1 cup caster sugar
  • 2 eggs, lightly beaten
  • 2 large, over-ripe bananas, mashed (see note)
  • 3/4 cup buttermilk
  • 1/2 cup vegetable oil
  • Icing

  • 1 1/2 cups icing sugar mixture
  • 1 tablespoon cocoa powder
  • 2 to 3 tablespoons milk, warmed

Method

  1. Preheat oven to 180°C. Lightly grease an 8-cup capacity, 24cm fluted ring tin. Sift flours, cocoa and bicarbonate of soda into a bowl. Add husks from sieve. Add sugar. Stir to combine. Make a well in the centre.
  2. Combine eggs, banana, buttermilk and oil in a jug. Pour into well. Stir to combine.
  3. Spoon cake mixture into prepared tin. Smooth surface. Bake for 40 to 45 minutes or until a skewer inserted into the centre comes out clean. Stand cake for 5 minutes in tin. Turn out onto a wire rack to cool.
  4. Make icing: Sift icing sugar and cocoa into a bowl. Add milk. Using a wooden spoon, mix until smooth. Pour icing over cooled cake. Using a flat-bladed knife, spread over top. Allow icing to run down sides. Stand for 20 minutes or until icing sets. Serve.

Notes & tips

  • You will need 1 cup mashed banana.

Source

Super Food Ideas
Recipe by Kerrie Sun

Cheesecake brownie


To reward yourself for making it through a long, hard week, treat yourself, and those you love, to these yummy brownies.

Preparation Time

10 - 75 minutes

Cooking Time

35 minutes

Makes

16

Equipment

You'll need a square 20cm (base measurement) cake pan for this recipe.

Ingredients

  • Melted butter, to grease
  • 150g butter, chopped
  • 300g good-quality dark cooking chocolate, chopped
  • 3 eggs
  • 215g (1 cup) caster sugar
  • 225g (1 1/2 cups) plain flour
  • 65g (1/4 cup) sour cream
  • 1 x 250g pkt cream cheese, at room temperature

Method

  1. Preheat oven to 180°C. Brush a square 20cm (base measurement) cake pan with melted butter to lightly grease. Line the base and 2 opposite sides with non-stick baking paper, allowing it to overhang.
  2. Combine the butter and chocolate in a saucepan over low heat. Cook, stirring, for 5 minutes or until chocolate melts and mixture is smooth. Remove from heat. Set aside for 5 minutes to cool.
  3. Whisk 2 of the eggs in a small bowl. Add whisked eggs and 140g (2/3 cup) of the sugar to the chocolate mixture, and stir to combine. Add the flour and sour cream and stir until well combined.
  4. Use an electric beater to beat the cream cheese and remaining sugar in a bowl until smooth. Add the remaining egg and beat until just combined.
  5. Spoon chocolate and cream cheese mixtures, alternately, over base of pan. Use a skewer to swirl to create a marble effect. Bake in oven for 30 minutes or until a skewer inserted into the centre comes out clean. Set aside in the pan for 1 hour to cool. Cut into squares to serve.

Source

Australian Good Taste
Recipe by Sarah Hobbs

After-dinner choc-ices


These ice-cream treats are the perfect way to finish dinner. Or have after lunch. Or as a snack. Or anytime really...

Ingredients (serves 8)

  • 700ml vanilla ice-cream
  • 200g good-quality dark chocolate
  • 25g milk chocolate

Method

  1. Cover a large, flat baking tray with foil. Place small scoops of vanilla ice-cream on the tray and freeze until hard.
  2. Melt chocolates in separate bowls over pans of simmering water. Once melted, set aside to cool.
  3. Transfer ice-cream scoops to a wire rack over a baking tray and spoon the dark chocolate over each scoop; it should harden immediately.
  4. Garnish each with a little of the milk chocolate. Freeze until firm before serving.

Source


delicious.
Recipe by Valli Little

Baileys chocolate fudge


Preparation Time

10 minutes

Cooking Time

20 minutes

Makes

16

Ingredients

  • Melted butter, to grease
  • 1 x 395g can sweetened condensed milk
  • 100g butter, cubed
  • 255g (1 1/4 cups, firmly packed) brown sugar
  • 2 tbs glucose syrup
  • 150g good-quality dark chocolate, finely chopped
  • 60ml (1/4 cup) Baileys Original Irish Cream liqueur

Method

  1. Brush a 20cm (base measurement) square cake pan with melted butter to lightly grease. Line base and 2 opposite sides with non-stick baking paper, allowing it to overhang.
  2. Combine the condensed milk, butter, sugar and glucose syrup in a medium heavy-based saucepan. Stir over medium-low heat for 3 minutes or until sugar dissolves. Increase heat to medium-high and cook, stirring constantly, for 10-15 minutes or until mixture thickens, turns a caramel colour and leaves the side of pan. Remove from heat.
  3. Add the chocolate and liqueur, and stir until chocolate melts and mixture is smooth. Pour into the prepared pan and smooth the surface. Set aside for 1 hour to cool. Cover with plastic wrap and place in the fridge for 1 hour or until firm.
  4. Remove fudge from pan, using the paper to help lift the fudge. Use a sharp knife to cut fudge into 16 equal portions.

Source

Australian Good Taste
Recipe by Amanda Kelly

Double chocolate & raspberry cake


Ingredients (serves 16)

  • 700g pkt chocolate mud cake mix
  • 610g pkt White Wings white chocolate & raspberry swirl cake mix
  • 6 eggs
  • 2/3 cup vegetable oil
  • 3 tbs margarine or soft butter
  • 1 1/2 tbs milk
  • 150g raspberries, to decorate

Method

  1. Line 2 x 20cm round cake pans with non-stick baking paper. Prepare the cakes according to packet instructions. Set aside to cool completely.
  2. Use a serrated knife to carefully cut the tops off the cakes to flatten. Cut the cakes in half horizontally.
  3. Prepare the mud cake icing according to packet instructions. Set aside for 10 minutes to thicken.
  4. Meanwhile, prepare the white chocolate frosting according to packet instructions.
  5. Place the base of the mud cake on a serving plate. Spread 1/3 of the mud cake icing over the cake. Place a layer of white chocolate cake on top. Spread 1/2 of the remaining mud cake icing over the cake. Top with the remaining layer of mud cake. Spread the remaining mud cake icing over the cake. Top with the remaining white chocolate cake. Spread the white chocolate frosting over the top of the cake. Scatter with the raspberries to serve.

Source

Fresh Living
Recipe by Gemma Purcell

No-bake chocolate delights


Preparation Time

15 minutes

Cooking Time

10 minutes

Makes

35

Ingredients

  • 125g butter, chopped
  • 430g (2 cups) caster sugar
  • 125ml (1/2 cup) water
  • 2 tbs cocoa powder
  • 255g (3 cups) desiccated coconut
  • 260g (1 cup) crunchy peanut butter
  • 125g white chocolate melts, melted

Method

  1. Line 2 baking trays with non-stick baking paper. Place the butter, sugar, water and cocoa powder in a large saucepan and cook over medium heat, stirring, for 2-3 minutes or until the butter melts and the sugar dissolves.
  2. Bring the butter mixture to the boil. Reduce heat to medium and simmer for 1 minute. Remove from heat and stir in the coconut and peanut butter.
  3. Drop 1 tablespoon of the chocolate mixture onto the lined trays. Repeat with the remaining chocolate mixture. Place in the fridge for 2-3 hours or until firm.
  4. Place the chocolate melts in a medium heatproof bowl over a saucepan half-filled with simmering water (make sure the bowl doesn't touch the water). Use a metal spoon to stir until the chocolate melts and is smooth. Dip a fork into the melted chocolate. Drizzle the chocolate over the delights. Serve.

Source

Australian Good Taste
Recipe by Abbie Vernon, Ellenbrook,

Chocolate Easter crackles


Kids will love these chocolate crackles with an Easter twist. Most adults won't mind them either!

Makes

20 small crackles

Ingredients

  • 200g Mars bars, chopped
  • 2 tbs thin cream
  • 2 tsp cocoa powder, sifted
  • 3 cups Rice Bubbles
  • 20 small Easter eggs, to decorate

Method

  1. Place the Mars bars, thin cream and cocoa in a heatproof bowl over simmering water (get an adult to help), making sure bowl does not touch water. Stir until melted and smooth. Place Rice Bubbles in a large bowl, pour in Mars bar mixture and stir until well combined. Pile mixture into paper cases and decorate each with an Easter egg. Place in the fridge until firm.

Source

delicious.
Recipe by Valli Little

White & dark chocolate walnut brownies

Preparation Time

10 minutes

Cooking Time

35 minutes

Ingredients (serves 10)

  • Melted butter, to grease
  • 300g dark chocolate, finely chopped
  • 125g butter, chopped
  • 160g (2/3 cup) caster sugar
  • 2 eggs, lightly whisked
  • 150g (1 cup) plain flour
  • 200g white chocolate, chopped
  • 1 x 100g pkt walnut halves, chopped

Method

  1. Preheat oven to 180°C. Brush a square 19cm (base measurement) cake pan with melted butter to lightly grease. Line base and 2 opposite sides with non-stick baking paper, allowing it to overhang. Place dark chocolate and chopped butter in a medium saucepan over low heat. Cook, stirring, for 5 minutes or until chocolate melts and mixture combines (see microwave tip). Stir in sugar and cook, stirring, for 3 minutes or until well combined.
  2. Remove from heat and set aside for 5 minutes to cool slightly. Stir in eggs and flour. Add white chocolate and walnuts and stir until combined. Spoon into prepared pan and smooth surface with the back of the spoon.
  3. Bake in oven for 25 minutes (a skewer inserted into the centre will come out slightly sticky). Remove from oven and set aside for 3 hours to cool completely. Cut into squares to serve.

Notes & tips

  • Prep: 10 mins (+ 3 hours 5 mins cooling time)
  • Keep brownies in an airtight container, away from direct sunlight, for up to 5 days. Alternatively, wrap portions in plastic wrap and place in an airtight container. Label, date and freeze for up to 1 month. Thaw in the fridge.
  • Microwave tip: Combine chocolate and butter in a microwave-safe bowl. Heat, uncovered, stirring every minute, on Medium-High/650watts/70% for 1 1/2 - 2 minutes or until smooth.

Source

Australian Good Taste
Recipe by Amanda Kelly

Chocolate and blueberry mousse


Ingredients (serves 4)

  • 1 punnet fresh blueberries, 200g frozen
  • 200g dark chocolate
  • 300ml thickened cream

Method

  1. Scatter fresh blueberries, or some thawed frozen blueberries, over the base of 4 small-sized serving glasses and set aside.
  2. Melt chocolate in a large heatproof bowl over a saucepan of simmering water (making sure the bowl does not touch the water). Remove and cool to room temperature.
  3. Beat cream in a bowl to soft peaks, then fold into the melted chocolate.
  4. Spoon the mousse among serving glasses over the blueberries, and serve immediately.

Notes & tips

  • You can replace the blueberries with strawberries, raspberries, or a berry mix.

Source

Simply Food
Recipe by Kate Murdoch

Chocolate hazelnut cake


Ingredients (serves 12)

  • 200g dark chocolate, chopped
  • 200g butter, softened
  • 1 cup brown sugar
  • 1 teaspoon vanilla essence
  • 2 eggs, at room temperature
  • 1 3/4 cups self-raising flour
  • 1/4 cup cocoa powder
  • 3/4 cup milk
  • 1 cup choc-hazelnut spread (such as Nutella)
  • 80 small solid chocolate Easter eggs

Method

  1. Preheat oven to 160°C. Grease and line a 20cm (base) round cake pan. Place chocolate into a heatproof, microwave-safe bowl. Heat on MEDIUM (50%) power for 2 minutes, stirring every minute with a metal spoon, or until smooth. Set aside to cool slightly.
  2. Using an electric mixer, beat butter, sugar and vanilla essence until creamy. Add eggs, 1 at a time, beating after each addition. Add cooled chocolate. Mix well.
  3. Sift flour and cocoa powder together. Fold half the flour mixture into chocolate mixture. Fold half the milk into chocolate mixture. Repeat with remaining flour mixture and milk.
  4. Spoon cake batter into cake pan. Smooth surface. Bake for 1 hour to 1 hour 15 minutes, or until a skewer inserted into the centre comes out clean. Stand for 15 minutes before turning onto a wire rack to cool completely.
  5. Spread choc-hazelnut spread over cake. Top with Easter eggs. Serve.

Notes & tips

  • Hint:This cake will keep in an airtight container for up to 1 week.

Source

Super Food Ideas
Recipe by Alison Roberts

Brownies


Makes

12

Ingredients

  • 140g unsalted butter
  • 200g dark chocolate
  • 200g light muscovado sugar*
  • 2 tsp vanilla extract
  • 2 eggs
  • 1 egg yolk
  • 85g plain flour
  • 75g walnuts, lightly toasted, chopped
  • Sifted cocoa powder, to dust

Method

  1. Preheat the oven to 160°C. Grease and line the base of an 18cm square cake pan. Place the butter and chocolate in a heatproof bowl over a pan of simmering water (don't let bowl touch water). When butter and chocolate have melted, remove from heat and allow to cool slightly. Beat the sugar, vanilla and a good pinch of salt into the mixture. Whisk in the eggs one at a time, beating well after each addition, then add egg yolk and flour, beating until smooth.
  2. Fold in the walnuts and pour mixture into pan, smoothing the top. Bake for 40 minutes or until a skewer comes out with a few moist crumbs attached (not sticky batter). Allow to cool, then turn onto a wire rack and peel off lining paper. Cut into 12 neat squares and dust with cocoa before serving.

Notes & tips

  • * From gourmet food stores. Substitute with brown sugar.
  • Note: Brownies will keep for 2-3 days in an airtight container in the fridge or can be frozen for up to 2 months.

Source

delicious.
Recipe by Chrissy Freer

Melt-and-mix chocolate chunk mud cake


Ingredients (serves 8)

  • 200g butter, chopped
  • 300g good-quality dark chocolate
  • 1/4 cup hot water
  • 1/4 cup cocoa powder
  • 1 teaspoon vanilla extract
  • 1 cup caster sugar
  • 3 eggs, lightly beaten
  • 3/4 cup self-raising flour
  • pure icing sugar, to serve

Method

  1. Preheat oven to 160°C. Grease a 6cm deep, 20cm (base) round cake pan. Line with baking paper.
  2. Place butter, 200g chopped chocolate and hot water in a heatproof, microwave-safe bowl. Microwave, uncovered, on HIGH (100%) for 2 to 3 minutes, stirring every minute with a metal spoon, or until smooth. Add cocoa to warm chocolate mixture. Stir until smooth. Stir in vanilla, caster sugar and egg. Sift flour over chocolate mixture. Stir gently to combine.
  3. Pour half the batter into cake pan. Chop remaining chocolate and sprinkle half over batter. Top with remaining batter and chopped chocolate. Bake cake for 55 to 60 minutes or until a skewer inserted into the centre has moist crumbs clinging.
  4. Allow cake to cool completely in pan. Remove and dust with icing sugar. Serve.

Notes & tips

  • Variation: You could ice the cake with rich chocolate icing or spread with ganache (see related recipe), if you prefer.
  • Note: This cake keeps well for up to 1 week stored in an airtight container lined with baking paper.

Source

Super Food Ideas
Recipe by Janelle Bloom

Chocolate caramel slice


Makes

16 pieces

Ingredients

  • Base

  • 1 cup plain flour, sifted
  • 1/2 cup brown sugar
  • 1/2 cup desiccated coconut
  • 125g butter, melted
  • Filling

  • 400g can sweetened condensed milk
  • 2 tablespoons golden syrup
  • 60g butter, melted
  • Topping

  • 60g copha, chopped
  • 125g cooking chocolate, chopped

Method

  1. Preheat oven to 180°C. Line a 3cm deep, 28 x 18cm (base) lamington pan.
  2. Combine all base ingredients in a bowl. Mix well. Press into prepared lamington pan. Bake for 15 to 20 minutes, or until light golden. Remove from oven. Cool.
  3. Make filling: Combine all ingredients in a saucepan over medium heat. Cook, whisking, for 8 minutes or until golden. Pour over cooked base. Bake for 12 minutes or until firm. Cool completely. Refrigerate for 3 to 4 hours, or until set.
  4. Make topping: Place copha and chocolate into a heat-proof bowl over a saucepan of simmering water. Stir until melted. Pour over caramel. Refrigerate to set. Cut into squares to serve.

Source

Super Food Ideas - November 2003 , Page 27
Recipe by Johnston Family

Passionfruit shortbread stars


Makes

40

Ingredients

  • 1 quantity raw Basic shortbread ingredients (see related recipe)
  • Passionfruit icing

  • 2 cups pure icing sugar, sifted
  • 2 tablespoons fresh passionfruit pulp (see note)

Method

  1. Line 4 baking trays with baking paper. Follow step 2 of Basic shortbread recipe.
  2. Divide dough in half. Roll each half out between 2 sheets of baking paper to 5mm-thick. Refrigerate for 20 minutes or until firm.
  3. Preheat oven to 160°C. Using a 7.5cm star-shaped cutter, cut out biscuits. Place onto trays. Press remaining dough together and repeat until all dough has been used. Refrigerate for 30 minutes or until firm.
  4. Bake shortbread, 2 trays at a time, for 15 to 20 minutes or until light golden and firm to the touch. Allow to cool on trays.
  5. Make passionfruit icing Combine icing sugar and passionfruit pulp in a small bowl. Stir with a fork until well combined and a spreadable consistency. Spread icing over biscuits. Allow to set before serving.

Notes & tips

  • 1 passionfruit should give you 2 tablespoons of passionfruit pulp. You can freeze passionfruit pulp in ice cube trays so you'll always have it on hand. 1 ice cube is equal to 1 passionfruit.

Source

Super Food Ideas - July 2004

Passionfruit and white chocolate muffins

If you're taking part in Australia's Biggest Morning Tea today, to raise money for cancer research, why not bake these terrific muffins? With or without the icing, they taste great!

Makes

12

Ingredients

  • 2 cups self-raising flour, sifted
  • 1/2 cup caster sugar
  • 100g white chocolate, chopped
  • 125g butter, melted, cooled
  • 1/3 cup milk
  • 2 eggs, lightly whisked
  • 1/4 cup passionfruit pulp
  • 1 teaspoon vanilla extract
  • Passionfruit icing

  • 1 1/4 cups pure icing sugar
  • 2 teaspoons hot water
  • 1 1/2 tablespoons passionfruit pulp

Method

  1. Preheat oven to 200°C. Lightly grease a 12-hole 1/3-cup capacity muffin pan.
  2. Combine flour, sugar and chocolate in a bowl. Make a well in the centre.
  3. Whisk butter, milk, egg, passionfruit and vanilla in a jug. Pour into well. Gently fold until just combined. Three-quarter fill muffin holes with mixture. Bake for 15 to 20 minutes or until a skewer inserted into the centre comes out clean. Stand in pan for 5 minutes. Turn onto a wire rack.
  4. Make passionfruit icing: Stir icing sugar, water and passionfruit in a bowl until smooth. Spoon over muffins, allowing to drizzle down sides. Allow to set. Serve.

Source


Super Food Ideas - July 2005 , Page 84
Recipe by Kerrie Sun

Cheese Danish


16 ozs. cream cheese, softened
1−1/2 teaspoons vanilla
1 egg, beaten
1/2 cup sugar
1/2 cup raspberry or apricot jam
2 packages of refrigerated crescent roll dough
4 ozs. sliced almonds

Preheat oven to 350F. Mix cream cheese, vanilla, and sugar in a bowl. Unroll 1 can crescent roll dough on a cookie sheet, sealing perforations. Spread cream cheese filling on dough, leaving 1/4 inch edges. Top with jam. Unroll second can of dough and lay on top of first layer. Seal edges with edge of fork. Brush with beaten egg. Sprinkle with sliced almonds. Bake for 30 minutes. Allow to cool slightly before cutting.

Filet−O−Fish Sandwich Copycat

2 Tbls. Mayonnaise
2 teas. Sweet relish
2 teas. Minced onion
2 hamburger buns
2 square breaded frozen fish portions
2 slices American cheese

Mix together the mayonnaise, relish, minced onion in a small bowl. This will be the tartar sauce.
Lightly toast the hamburger buns.
Cook the fish by either baking or frying in oil according to the package instructions.
Divide the tartar sauce and spread it evenly on each of the top buns, and place a slice of cheese on each of the bottom buns.
Place the cooked fish on top of the cheese slice on each sandwich, and top off the sandwiches with the top buns.