Gooey Chocolate Chip Cookies

Tanya Burr has once again shared a delicious recipe that I had to try. These cookies are so quick, simple and tasty. The cookie recipe is just a simple base and you could choose to add anything you like to them like chocolate chips, sultanas, nuts etc.

I chose to add some dark chocolate chips but they would be great with a variety of chocolate. I made smaller sized cookies using a tablespoon of mixture which made 32 cookies in total. You have to give these a go for your next party or just for a little treat!

It's your turn!

Chocolate Chip Cookies

200g butter (softened)
300g caster sugar
1 egg
325g self raising flour

350g chocolate chips or whatever you would like to add

Preheat the oven to 180°
Beat the butter and sugar until smooth. Add egg and beat until combined.
Gradually beat in flour until combined.
Mix in chocolate chips until evenly distributed.
Roll 1tbs of dough and press lightly on tray. Repeat until all the dough is used.

Bake in the oven for 10 minutes.
Allow cookies to cool in the tray.

Note: cookies may still seem too soft after 10 minutes of baking, however they set perfectly after cooled.

Enjoy!
Eat sweet, be sweet :)

Recipe from: https://www.youtube.com/watch?v=GsUzi4x9m-E

Sticky Date Pudding

I found this Donna Hay recipe a few months back and I have made it a few times now and it has turned out perfectly every time. It is ridiculously simple, so tasty and has definitely become my families favourite dessert! Sticky date pudding is best served warm with a scoop of ice-cream or cream and drizzled in warm toffee sauce. I would give this one a go if i were you!

It's your turn!

Sticky Date Pudding

1 ½ cup chopped pitted dates

1 cup  boiling water

1 teaspoon bicarbonate of soda

100g butter, chopped

¾ cup  brown sugar

2 eggs

1 cup self-raising flour

Ice-cream or cream to serve

Toffee sauce

150g butter, chopped

1 cup  cream

1 ½ cup brown sugar

Preheat oven to 180ºC (355ºF). Place the dates, water and bicarbonate of soda in a bowl and allow to stand for 5 minutes.

Place the date mixture in the bowl of a food processor with the butter and sugar and process until well combined.

Add the eggs and flour and process until just combined.

Pour into a lightly greased 26cm x 16cm tin lined with non-stick baking paper.

Bake for 30–35 minutes or until cooked when tested with a skewer.

Cool in the tin for 10 minutes. Cut into squares.

To make the toffee sauce, place butter, cream and sugar in a saucepan over medium heat and stir until butter is melted.

Bring to the boil and cook for 5 minutes or until thickened slightly.

Spoon over puddings and top with cream or ice-cream.

Enjoy!
Eat sweet, be sweet :)

Recipe from: https://www.donnahay.com.au 

Healthyish Chocolate Brownie

Once again I have been inspired by a fabulous YouTuber to re-create a healthy dessert. This time Tanya Burr shared her healthy chocolate brownie recipe so I decided to give it a go. It was the same sort of method as any other brownie but had some ingredients substituted to make it a bit more healthy and nutritious. This brownie is also gluten free and dairy free. If you aren't too concerned about adding calories you can serve this brownie with cream or ice-cream or you could just add some fresh berries.

This is such a clever recipe and tastes just like a normal gooey chocolate brownie, you would never know it contained healthy ingredients! Check out Tanya's video and channel! youtube.com/user/pixi2woo

It's your turn!

Healthy Chocolate Brownie

1/2 cup Coconut Oil

300g Dark Chocolate

2 cups Coconut Sugar (found at most health food stores)

1 tsp Vanilla Extract

1 cup Ground Almonds

1 mashed Avocado

1 tsp Baking Powder

3 Eggs

Pre-heat oven to 180°C

Melt coconut oil and chocolate over low heat.

Stir in sugar, vanilla, ground almonds, avocado and baking powder until combined.

Beat eggs and stir through until just combined.

Pour mixture into a lined baking tin and bake for 25 minutes

Cool in tray for 10 minutes.

Cut into squares and serve.

Enjoy!
Eat sweet, be sweet :)

Chocolate and Avocado?!

One of my favourite YouTubers Ingrid Nilsen (missglamorazzi) recently shared a video of easy and healthy spring recipes. I was sceptical and a little bit intrigued by the recipe for Dark Chocolate Peanut Butter Avocado Pudding because firstly it was a healthy dessert and I had never had chocolate and avocado together before. So of course I had to give it a go! 

This recipe was so so so easy and tastes incredible, and it contains healthy and highly nutritious ingredients! I would definitely give it a try if I were you! 

Also, check out Ingrid's video for more healthy recipes and while you are there check out her channel because her videos are awesome! www.youtube.com/user/missglamorazzi

It's your turn! 

Dark Chocolate Peanut Butter Avocado Pudding

2 ripe avocados

1/3 cup pure cocoa powder

1/3 cup pure honey

3 tbsp coconut oil

1 tsp vanilla extract

1/2 tsp chia seeds

1 tbsp Peanut Butter

Blend all the ingredients in a blender until smooth.

Spoon into a ramekin and refrigerate for 30 minutes. 

Serve with fresh raspberries and coconut.  

Enjoy!
Eat sweet, be sweet :)

Passionfruit and Strawberry Roulade

I had my family over for dinner the other night and I wanted to bake something a bit different that I hadn't baked for them before so I made them this roulade. I've made this recipe a few times now and it has always worked out perfectly and it's actually easier than it may seem.

Even though this is quite a summery dessert, you can change the fruit to what is in season or add chocolate depending on what you like and when you make it. This roulade is light and fluffy and fairly quick and simple to bake.

It's your turn!

Passionfruit and Strawberry Roulade

Melted butter, to grease

4 egg whites

1/2 cup raw caster sugar

1 teaspoon cornflour

1 teaspoon white wine vinegar

1 cup thickened cream

3/4 cup passionfruit pulp

1/2 cup strawberries, sliced

Icing sugar, to decorate

Preheat oven to 150°C. Brush base of a 25 x 30cm Swiss roll pan with melted butter to grease. Line base and sides with non-stick baking paper, allowing it to overhang.

Use an electric beater to whisk egg whites in a clean, dry mixing bowl until firm peaks form. Add sugar a tablespoonful at a time, whisking well between each addition, until just combined. Whisk for a further 2-3 minutes or until all the sugar dissolves, mixture is very thick and glossy and a long, trailing peak forms when the whisk is lifted. Whisk in cornflour and vinegar until just combined.

Spoon meringue mixture evenly into the lined pan and smooth the surface. Bake in preheated oven for 25 minutes or until surface is golden.

Gently turn meringue out onto a piece of non-stick baking paper. Peel baking paper carefully off base of meringue. Set aside for 10 minutes to cool.

Use electric beater to whisk cream until soft peaks form. Fold in 1/4 cup of passionfruit pulp. Spread cream mixture over meringue, leaving a 3cm border along far short side. Scatter strawberries evenly.

 Roll meringue up, beginning with closest short side.

To serve, dust with icing sugar, drizzle with remaining passionfruit and scatter extra strawberries.

Enjoy!
Eat sweet, be sweet :)

Recipe adapted from: http://www.taste.com.au/recipes/12482/meringue+roulade+with+passionfruit

Chocolate Crackle No-Bake Cake

It was one of my good friends birthdays at school the other day so I decided to try something different for her cake. She absolutely loves chocolate crackles so I thought it would be fun to make a chocolate crackle cake. I just doubled the recipe for standard chocolate crackles and put it in a cake tin instead of patty cases.

I decided to decorate it with melted chocolate and some fondant flowers I had already made. I made the mistake of spreading the chocolate with a palette knife so the result isn't as smooth and clean as I had hoped. All in all this no-bake cake was super quick and simple and would be perfect for kids parties or just some fun!

It's your turn!

Chocolate Crackle No-Bake Cake
8 cups Rice bubbles
2 cups icing sugar
2 cups desiccated coconut
6 tbs cacao powder
500g Copha, melted
200g chocolate, melted

Mix together the dry ingredients in a large bowl.
Pour in the melted copha and mix until combined.
Spoon mixture into a 20cm cake tin and press mixture down firmly.
Refrigerate to set.
When set completely turn cake onto a serving plate and drizzle with chocolate and decorate.

Enjoy!
Eat sweet, be sweet :)

Recipe adapted from: kellogg.com.au/en_AU/chocolate-crackles.html

Coconuts and Lime

A few weeks ago I came across a recipe in the newspaper for a lime syrup coconut cake. I have made a few syrup cakes before but never with coconuts or lime, so I decided to give it a go.

This cake was super simple and tasted amazing! It was perfectly moist and tangy. It would be perfect to take to a dinner party, special occasion or for just some baking fun on a rainy day.

It's your turn!

Coconut and lime cake
250g unsalted butter, chopped (room temperature)
1 cup caster sugar
1tsp vanilla extract
4 large free range eggs
1 cup desiccated coconut
1 2/3 cups self-raising flour, sifted
1/4 cup milk
1/3 cup natural yogurt
1 tsp fine lime zest

Lime syrup
4 limes
3/4 cup caster sugar
3/4 cup water

Preheat oven to 150°C. Grease and line a 22cm round spring form cake pan with baking paper.
Using a electric mixer, cream butter, sugar and vanilla on high until light and fluffy.
Gradually beat in the eggs until combined.
Using a large metal spoon, gently fold in the coconut, flour milk, yoghurt and lime zest until well combined.
Pour mixture into the pan and smooth surface.
Bake for 45-50 minutes until golden and cooked through when tested with a skewer.
Stand in the pan for 10 minutes the transfer to a wire rack to cool slightly.
Meanwhile, to make the lime syrup, use a vegetable peeler to remove the rind from two of the limes. Then slice the rind into thin strips.
Juice all three limes and combine with lime rind, sugar and water into a small saucepan.
Stir over medium heat until the sugar dissolves.
Bring to the boil then reduce heat and simmer for five minutes or until syrupy.
Place the cake onto a serving plate, gently prick with a skewer the drizzle over lime syrup.
Set aside to cool completely.
Slice and serve.

Enjoy!
Eat sweet, be sweet :)

Recipe taken from sydneymarkets.com.au