Choc-Caramel Party Cookies
Rocky Road Cupcakes
Caramel Apple Bunny Tarts
Chocolate Brownie Cake
150g butter, softened
1/2 cup brown sugar
1/2 cup caster sugar
1 teaspoon vanilla
1 3/4 cups self raising flour, sifted
1 cup milk chocolate chips
1/2 cup soft caramel chocolate, broken into pieces
1. Preheat oven to 160°C. Place softened butter and sugars into a bowl and beat with an electric mixer until light and fluffy.
2. Add the egg and vanilla.
3. Fold through the sifted flour and then add the chocolate chips and pieces of caramel chocolate.
4. Roll into small balls and place on lined baking trays.
5. Bake for 10-12 minutes, or until cookies are lightly browned on edges.
250g milk chocolate
1 cup marshmallows (pink and white)
¼ cup desiccated coconut
50g Turkish Delight, chopped
1. Line a slice tin with baking paper.
2. Combine the marshmallows, coconut and Turkish Delight in a large bowl.
3. Melt the chocolate until smooth.
4. Pour the chocolate into the marshmallow mixture and stir until well combined.
5. Immediately pour into the slice tin and refrigerate until set.
125g butter, softened
3/4 cup caster sugar
1 1/2 cups self raising flour
1/4 cup cocoa powder
3/4 cup milk
100g dark chocolate, melted
1. Preheat oven to 160 degrees. Line 12 muffin pans with paper cases.
2. Use an electric mixer to beat the butter and sugar until light and creamy. Add the eggs and beat until just combined.
3. Add the flour and cocoa power and stir until combined.
4. Add the milk and melted chocolate and stir until combined.
5. Divide mixture amongst muffin pans. Bake for 18-20 minutes, remove from oven and allow to cool in pans.
Whipped Ganache Icing
100g dark chocolate,
100ml thickened cream
1. Place chocolate and thickened cream in a microwave-safe bowl and microwave until the chocolate is melted. For best results, stir every 30 seconds to ensure the mixture does not burn.
2. Once melted, stir the mixture until it is smooth and shiny. Allow to cool.
3. Using an electric mixer, beat the ganache on high for approximately 3-5 minutes until the mixture is light and fluffy.
4. Pipe on to cupcakes and top each cupcake with a piece of Rocky Road.
250g chocolate biscuits
100g butter, melted
500g cream cheese
200ml sour cream
1. Preheat oven to 160°C.
2. Place chocolate biscuits into food processor and process until fine crumbs. Add melted butter and process until combined.
3. Press crumbs into the base of a greased round cake tin. Place the tin in the freezer for at least 10 minutes.
4. Place the cream cheese, sour cream, and caster sugar into the bowl of an electric mixer and beat until smooth. Add the eggs and beat until well combined.
5. Divide the mixture amongst two bowls. Melt 100g of the Toblerone and stir the melted chocolate into one of the bowls.
6. Pour the plain cream cheese mixture into the base then add the chocolate mixture. Use a knife to swirl the chocolate mixture.
7. Bake for 1 hour 10 minutes, or until firm. Allow to cool in oven (with door ajar) then refrigerate overnight.
8. Before serving, decorate with the remaining Toblerone.
200g dark chocolate
1 1/2 cups brown sugar
1 1/3 cups plain flour, sifted
2 tbsp cocoa
1 x 180g bag Smarties
1. Preheat the oven to 180°C.
2. Place the chocolate and butter in a microwave-safe bowl and heat until melted.
3. Allow to cool slightly and then stir in the sugar and eggs.
4. Add the flour and cocoa and stir until well combined.
5. Add half of the Smarties and then pour the mixture into a lined square cake or slice tin.
6. Top with remaining Smarties and bake for approximately 25 minutes.
2 sheets of puff pastry
4 apples, peeled and grated
2 tsp cinnamon
2. Use a knife to cut out four bunnies from each sheet of pastry. (I found a bunny stencil online and traced it on to baking paper from the iPad.)
3. Place the pastry pieces on to greased or lined baking trays.
4. Add the sugar and cinnamon to the grated apple and then spread the apple mixture on to the pastry, leaving a small gap around the edges.
5. Bake for approximately 15-18 minutes, or until the pastry is golden brown. Drizzle with caramel sauce and serve with a scoop of vanilla ice-cream.
200ml thickened cream
1 cup brown sugar
1 teaspoon vanilla essence
1. Add the butter, cream and sugar to a saucepan and stir over medium-high heat until the butter has melted and all ingredients are combined.
2. Add vanilla and then bring the sauce to the boil. Once thickened, remove from heat and serve. (Or store in fridge until it is time to serve - the sauce can be reheated in the microwave.)
1 cup caster sugar
1/4 cup plain flour
1. Preheat the oven to 180°C. Line a round cake tin with baking paper.
2. Place the chocolate and butter in a microwave-safe bowl and heat on high until melted and smooth.
3. Add the sugar, followed by the eggs and stir until well combined.
4. Add the flour, stir, and then pour the mixture into the cake tin. Bake for 25-28 minutes, or until the edges are cooked but the middle appears slightly undercooked.
5. Allow to cool in the tin for 10-20 minutes and then carefully remove from cake tin. Serve with a scoop of vanilla ice-cream or dollop of cream.
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