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 :)

United States of Deliciousness...

Well, that's it from me for a while.

I'm heading off to the US in a couple of days for a loooong holiday. RV-ing around the West Coast in the US summer! Can't wait.

Thanks for everyone's support and willingness to try my recipes.

I'll be back in a couple of months to continue Deliciousness is...

Thanks :)

Miss Delicious xo

Things that make you go MMM...

CHOCOLATE FLOURLESS CUPCAKES

Cupcakes:
175g butter
225g dark cooking chocolate
1 1/4 cup castor sugar
3/4 cup almond meal
1 cup cocoa
5 eggs
1 tsp vanilla extract

Ganache Icing:
250g dark cooking chocolate
1/3 cup cream


1. Combine butter, chocolate and sugar in a saucepan over low heat. Mix continuously until melted and smooth.

2. Sift almond meal and cocoa into a bowl. Add the chocolate mix and beat until combined.

3. Add 2 eggs at a time, beating after each addition until the mixture is well combined. Add vanilla extract and beat again.

4. Spoon mixture into cases, filling each about 3/4 full.

5. Bake for 30 minutes in a 140degree oven.

Ganache: Combine chocolate and cream in a heatproof bowl over a saucepan of simmering water. Stir until combined and smooth. Set aside to cool - taste occasionally to ensure you've got the right colour, flavour, consistency etc...


**Notes
- This is NOT my recipe, it was taken from a specialty cupcake book that I can't remember the name of!
- This recipe makes about 25 - 30 small cupcakes.
- Don't overbeat when adding the eggs or too much air will be incorporated and the cupcakes may crack during baking.
- I find that 30 mins in a 140degree oven isn't enough. Check your cupcakes after 30 minutes and see if they need longer. Hint: They will :)
- Use ganache as icing. The quantities I provided are probably too much, but I'm sure the leftover ganache will find a home...

When life hands you lemons...

Lemon Cheesecake

Base

125g arrowroot biscuits, crushed

80g butter melted

Filling

250g cream cheese, at room temp, chopped

395g can condensed milk

1/4 cup lemon juice

2 tsp finely grated lemon rind

Topping

2 eggs, separated

1/2 cup caster sugar

1. Preheat oven to 180degrees. Combine the biscuits and butter and press into the base and halfway up the sides of a 20cm springform tin.  Refrigerate for 20 minutes.

2. Beat cream cheese until smooth.  Add the condensed milk, lemon juice, rind and egg yolks. Beat until combined.  Pour into the chilled base.

3. Bake for 30 minutes, until just firm. Cool to room temperature.

4. Beat the egg whites until stiff peaks form, then gradually add half the sugar, beating well after each addition.  Fold in the rest of the sugar.  Spread over the filling, and bake for 5 minutes to lightly brown the meringue.

**Notes

- Original recipe by Merle Parrish

- This version by the talented Jess Smith. Thank-you for the recipe and for making the cake you see in the photo :)

- Don't cut too big a slice - although it is very light, it is quite rich. Delicious!

Easy does it...

RISOTTO

1 cup arborio rice

1 cup boiling water

1 cup chicken stock

1/2 cup white wine
2 cloves garlic, crushed
1 tin diced tomatoes
185ml evaporated milk

1/2 cup parmesan cheese

cooked chicken

spinach
red capsicum
mushrooms
avocado
olive oil

1. In a large saucepan, heat the olive oil; add the garlic and cook.

2. Add the rice and cook, stir a couple of times, until the grains are glistening.

3. Add the boiling water, wine and stock.

4. Bring to the boil. Reduce the heat, partly cover and cook for 15 mintues. Stir 2 - 3 times during this time.

5. While your rice is cooking, chop your chicken into small pieces or strips and cook in some butter in a frying pan until brown. Place to the side.

6. Dice the capsicum, slice your mushrooms and cook in frying pan. Add spinach at the end to wilt.

7. When the 15 mintues is up for your rice, add the tinned tomatoes, evaporated milk and parmesan. Sitr to combine.

8. Add chicken and veggies, stir again.

9. To serve, pop in a bowl and top with some sliced avocado and a sprinkle of parmesan.

**Notes

- The EASIEST risotto you will ever make. None of this constantly stirring stuff!

- Takes exactly 30 minutes from start to finish

- Feeds 4 people

- Once you have the 'base' right (the rice and liquids bit) you can add or omit any veggies you like. My sister cooks sweet potato in some garlic and pops that in. You could also try pumpkin, fresh tomatoes, green capsicum, onions etc - it's up to you! A great recipe for using up stuff from the fridge!

That's a bit different...

KINGSTON CAKE


2 packets Kingston biscuits (keep 4 or 5 aside)

300ml thickened cream

1. Whip the cream until stiff.

2. Using a spatula, spread a teaspoon or so of cream onto a biscuit. Pop another biscuit on top. Top with more cream, then place biscuits on their side onto a platter. Repeat until all biscuits have been used to form a log. (Just use as many biscuits as your platter is long!)

3. Spread remaining cream over log.

4. Place your spare 4 or 5 biscuits in a freezer or snap lock bag. Grab a rolling pin and crush those biscuits!

5. Sprinkle crushed biscuits over the top of the cake.

6. Pop in fridge for as long as possible before serving.

**Notes

- Some people like to put a little smear of cream on their platter first, to ensure no slippage of the biscuits.

- This cake does not go nearly as soft as your standard chocolate ripple cake. The inside chocolatey bit of the Kingston tends to remain hard. Still tastes good though!

- You need to have this in the fridge for as long as possible before serving. Try and make it the night before.

- I like to top my Kingston and Choc Ripple Cakes with stuff as soon as I've made them, but if you are a little time poor, it can wait.

- Please let me know what you think of this one, and if anyone could suggest ways to make it less hard, I'm all ears!

Ode to the Anzac Biscuit...

HONEY OAT FINGERS

3/4 cup plain flour
1/4 tsp bi-carb soda
1/2 cup sugar
1 cup rolled oats
1 cup coconut
1 tblspn honey
125g butter

1. Sift together the flour, bi-carb soda and sugar in a large bowl.

2. Add rolled oats and coconut and stir well.

3. Melt honey and butter in a saucepan until runny.

4. Add the dry ingredients to the honey and butter and stir until a 'slice-like' state.

5. Lightly grease a slice tin and press mixture into it.

6. Pop in a 180degree oven for 12 - 15 minutes.

7. When out, let it cool for 5 minutes or so, then cut into 'fingers'

**Notes
- Store in an air-tight container
- Taken from my Year 7 Home Ec notes!

I made it myself...

HOME-MADE HUMMUS

1 can chickpeas

1 tblspn tahini paste

2 tblspn lemon juice

3 tblspn olive oil

1 clove garlic^

pinch paprika

1. Drain and rinse the chickpeas well. Place in a food processor.

2. Chuck everything else in the food processor as well.

3. Process until you reach a smooth consistency. You will probably have to add more olive oil as you go. You may also need to stop processing and use a spatula to scrape down the sides.

4. Empty into a nice dish and top with another sprinkle of paprika.

**Notes

 - When we first started making and eating this, we weren't the biggest fans. We realised that we were missing the more sweet taste of store-bought hummus ie - sugar!! Now, this is so delicious, we couldn't go back :)

- I use the cheap Homebrand chickpeas and they are just fine. As for tahini, unhulled is better for you, but I think hulled actually has a nicer taste - not as strong. You'll find it in the health food section of the supermarket. (Sometimes in the spreads section too).

 - ^ Those of you who know me well know that I *clearly* wouldn't just put one clove of garlic in. I usually put 2 - 3 depending on how big they are. But I LOVE garlic, so add however much you like :)

Oh, how slice of you...

UPDATES!

Here is a picture of the Magic Slice I posted a few weeks ago. Not much to look at, but oh, so delicious!

Also, a friend of mine commissioned me to do some slices for an event she was attending. Magic Slice, Malteaser Slice and Sour Cream Slice. Yum!

Unusual Slice...

SOUR CREAM SLICE

1 packet vanilla cake mix

1 cup dessicated coconut

1/2 cup melted butter

1 large tin apples

300ml light sour cream

1. Mix cake mix, coconut and melted butter in a large bowl. Mixture will be crumbly to start, but will start to mould together as the butter works through.

2. Press mixture into a greased slice tin and bake at 180degrees for 15 - 20 minutes.

3. Take base out of the oven and spread the apples over that. Use enough for an even coating of apples.

4. Pour sour cream over that. Place back in the oven for another 5 - 10 minutes.

**Notes

- It seems unusual for a dessert/sweet recipe to have sour cream in it, but it is really nice! It's a great slice for those people who don't have a huge sweet tooth (whoever they are!)
- Don't make the cake mix so it is a batter, just pop in the mix as is.
- Wait for a while before cutting it of you can, as the base can be crumbly.
- Recipe taken from Mum's cookbook, from a recipe she was given by a friend many years ago!

Happy Easter!

EASTER BUNNY CUPCAKES

For cupcakes:        1 cup SR flour

                                90g butter, softened

                                1/2 cup caster sugar

                                2 eggs

                                2 tbspn milk

                                1/2 cup white chocolate 

                                1/2 cup dessicated coconut

                                16 dark choc bits

                                1 liquorice strap

For ganache:        1/3 cup thickened cream
                               (+ a little more)

                               180g white chocolate

1. Preheat oven to 180degrees/160degrees fan forced. Line 8 holes of a 12 muffin pan with paper cases.

2. Beat flour, butter, sugar, eggs and milk together with an electric mixer. Increase speed and continue to mix until batter has changed to a paler colour.

3. Fill paper cases roughly halfway. Bake around 20 -25 minutes or until cooked and a wooden skewer comes out clean.

4. Make chocolate ganache#

5. Using melted white chocolate, pipe 16 bunny ears onto a sheet of baking paper.

6. Spread cakes with ganache, sprinkle (or dip) in coconut, then decorate with ears. Use the choc bits for eyes. Cut the liquorice into very thin strips then criss cross 2 pieces for each nose.

#Ganache: Bring cream to the boil in a small saucepan, then remove from heat. Add chocolate, stir until smooth. Refrigerate until firm.

**Notes:

- I have actually halved the ganache quantities from the original recipe. There was almost a decent bowlful leftover and I was fairly generous when icing the cakes.

- I also halved the amount of white chocolate used to make the ears. Again, there was lots left over and that was after I made an extra 12 ears!

- I would set the ears in the fridge. The original recipe called for them to set at room temperature - but they just wouldn't set.

- I don't own a piping bag, so I just used a teaspoon to flatten and shape my ears.

- Recipe taken from Womans Day magazine.

Have a Happy and Safe Easter everyone! :o)

A lovely memory for the end of Chocolate Month...

OLD-FASHIONED CHOC CHIP COOKIES

125g softened butter

3/4 cup sugar

2 eggs, beaten

2 cups self-raising flour, sifted

3/4 cup choc chips

1. Cream the butter and sugar together in a large bowl

2. Add the eggs, flour and choc chips

3. Mix with a wooden spoon until combined and a little sticky

4. Roll dough into small balls and place on a greased and lined baking tray. Press dough gently with back of a spoon

5. Bake in 180degree oven for 15 minutes (160degree fan forced)

**Notes

- I used 3/4 cup choc chips, but the recipe would work with any amount. If I'd only had 1/2 a cup, or the remnants of a packet, then I just would've used that :)

- Initially, it looks like way too much flour - stick with it, it all combines nicely in the end

- Makes between 24 - 28 cookies. Depends how much mixture you have to 'test' before you bake!

- Recipe by my old next door neighbour, Jessie. She was like a grandma to us when we were growing up and I loved going next door for some homemade choc chip biscuits and shortbread.

Chocolate Month is yummy...

CHOCOLATE SINFUL WONDERFUL CAKE

1 packet chocolate cake mix

2 packets chocolate instant pudding

1 packet chocolate chips

2 eggs (I have 2 recipes for this cake. One says 2 eggs, the other says 4! See how you go!)

1/2 cup oil

1 cup water

1. Mix all ingredients together in a large bowl until well combined.

2. Bake in 180 degree oven for:

** Cake                   45 mins

** Muffins              about 20 mins

** Mini muffins     14 mins

*Notes

- Only use a ring tin. Don't use a regular cake tin - it will never cook in the middle!

- You may wish to dust with icing sugar and serve with cream, because it tastes nice.

- Warm it up a little if eating it for dessert.

- This is a dense, moist cake. Keep it in an airtight container.

- BIG thanks to my lovely friends, Courtney James and Sherry Green for providing this delicious recipe. (We won't mention it's creation in 1996!!!)

Chocolate Month continues...

MAGIC SLICE

1 pkt Malt-o-Milk biscuits (less 6 biscuits)

170g melted butter

½ pkt choc chips

1 tin sweetened condensed milk

1 cup coconut

1. Grease and line a 20cm x 30cm slice tin.

2. Process biscuits until fine, then combine with melted butter in a medium bowl.

3. Press this mixture into tin firmly.

4. Sprinkle choc chips evenly over that, followed by the coconut.

5. Pour over the condensed milk.

6. Put in 180°C oven for about 25 minutes

7. Turn tin around after 10 minutes or so,  so that it browns evenly

*Notes

 - If you can wait, cut the slice the next day as it is very crumbly and goes everywhere. That being said, it is soooo nice when it’s still warm!

 - Store in an airtight container.