Mug o' Plenty...

HOT CHOCOLATE

4 heaped tbs cocoa powder
3 heaped tbs icing sugar
2 heaped tbs malt
2 heaped tbs cornflour
100g dark chocolate, grated
pinch salt
pinch cinnamon
1 litre milk


1. Place all dry ingredients in a bowl and mix together well. (I found a better consistency was achieved if you sift the cocoa powder and icing sugar)

2. Warm 1 litre of milk on the stove in a saucepan. Add 4 - 5 heaped tablespoons of the hot choc mix and leave it to simmer and thicken.

3. Pour into mugs, then drink it because it is delicious.


**Notes

- NOT my recipe! This is from the delightful Jamie Oliver, it was on a Christmas Special from 2012.
- The first time I made this I only had cheap 'homebrand' cocoa powder. The next time, I used the nice Cadbury stuff. I actually prefered the cheap, more bitter cocoa powder! See how you feel.
- I could never get my hot chocolate as thick as Jamie could. But, as I left it to cool a little in my mug, it thickened slightly.
- The dry mixture is enough for about 8 - 10 hot chocolates. The 1 litre of milk:4 tablespoons of hot chocolate is enough for 4 people. If it's just the Taste Tester and I, I use 500ml milk and 3 tablespoons of the mix.

Edible Bugs...

SPOTTY SPIDERS

Packet Chang's noodles
2 tbs crunchy peanut butter
200g white chocolate
100's and 1000's


1. Melt the peanut butter and chocolate together in the microwave (1 minute).

2. Mix until smooth.

3. Add the noodles and 100's and 1000's to the mix and stir all together until combined.

4. Spoon into portions onto a lined tray/plate and pop in the fridge until set.


**Notes
- Recipe altered from '4 Ingredients' by Kim McCosker and Rachael Bermingham
- I can't tell you an amount of 100's and 1000's to use - I just kept adding until I thought it looked good and colourful!
- Makes about 15 (depending on the size of your spiders)

Hello 2013!

HI!

So, it's been quite a while, I know, but I am back!

I have a lot of new and delicious recipes coming to you as often as possible in 2013!

I hope everyone had a lovely Christmas and New Year and I look forward to sharing deliciousness with you soon...

Miss Delicious xoxo

An old-fashioned favourite...

SHORTBREAD

340g plain flour
55g rice flour
140g sifted icing sugar
285g butter, softened

1. Combine all ingredients in a bowl.

2. Take dough out of bowl and work with your hands until nice and soft.

3. Roll into two squares and cut into 36 pieces (72 in all). Alternatively, roll out and cut into shapes using cookie cutters.

4. Prick with a fork a few times.

4. Bake in a 190degree oven for 15 minutes.


**Notes

- Recipe from my old next-door neighbour, same one who provided the choc chip cookie recipe!
- Don't attempt this recipe on a hot day as the butter tends to seperate from the rest of the ingredients and the whole mixture can go greasy and flaky.
- Keeps well in an air-tight container for at least a week - if it lasts that long!

A spotty kind of day...

FRECKLE SLICE

185g butter
220g nutella
1/3 cup brown sugar
1 3/4 cups plain flour, sifted
200g freckles


1. Pre-heat oven to 160degrees. Grease a slice tin and line base and sides with baking paper.

2. Beat butter, nutella and sugar with an electric mixer until combined.

3. Press dough into tin; smooth surface with a spatula. Bake for 25 minutes.

4. Remove pan from oven; press freckles firmly into slice about 2cm apart. Cool slice before cutting.


**Notes

- Recipe taken from: 'Kids' Cake Favourites' by the Women's Weekly.
- When smoothing and spreading the mix into the pan, I found it helped to warm the spatula under hot water to aid the smoothing process.
- When ready to eat, result is a combination of cookie and fudge. It's nice!

There's no place like Home...

Hi all :)

I'm back from my overseas adventure - and what an adventure!

I tried some new foods - s'mores anyone? Also: chicken-fried steak, crab, red velvet cake, frozen margarita and more!

I'm very glad to be home and am ready and energised to start blogging about more deliciousness.

Stay tuned....

Miss Delicious xoxo

Hidden goodness...

APPLE & SULTANA MUFFINS

 

2 cups flour

4 tsp baking powder

1 egg
¼ cup oil
1 ¼ cups low fat milk
½ cup grated carrot
½ cup sultanas
½ cup grated apple
2 tbs coconut
¾ cup raw sugar

 

 
1. Stir all ingredients together in a large bowl, lighting mixing to combine.

 

2. Grease a 12 muffin pan or pop in patty cases - less messy!

 

3. Spoon the batter into the prepared muffin tin.

 

4. Bake for 15 – 20 minutes in a 200degree oven.

 

**Notes

-          Recipe taken from an old Safeway catalogue circa 2009

-          I find about one large carrot makes enough for ½ cup grated

-          One apple is enough for ½ cup grated

-          I rarely have raw sugar, so I substitute brown sugar

-          I like to make small muffins, so I can have one with a piece of fruit for a snack. If you feel the same, just put less mix in each patty case.

-          These freeze really well. I pop them into individual sealable bags, then microwave for a few seconds to thaw them. Then I put butter on them and they are yummy :)