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As an alternative to just straight nutella, you could do this choc-hazlenut cream, which I have put in biccies before:
110g dark chocolate, melted
50g butter
1/3 c Nutella
Beat cooled chocolate, butter and nutella in small bowl with electric mixer until thick and glossy.
This is delicious!!!!
Ingredients:
125g Butter
1 Packet Arrowroot biscuits
3/4 cup condensed milk
1 cup flaked almonds
2 TBS golden syrup
1 250g block Hazelnut chocolate
Method:
In a microwave safe jug put butter (chopped), milk & golden syrup. Cook on short bursts (30 sec) and stir until the butter has fully melted and all is combined. Process or break biscuits into fine crumbs. Add almonds to crumbs (you can toast if you like, sometimes I do sometimes I don't it doesn't really matter). Add microwaved ingredients to biscuit/almond mix. Combine until thoroughly mixed. Press into a slice tin, or into a flat plastic container (I use the slice container from tupperware) that has been lined with go between (Allows for easy removal so it can be cut without scratching plastic or metal). Break chocolate into individual pieces and melt in microwave in short bursts until melted. Pour overtop of biscuit base. Allow to set in fridge for 3-4 hrs (or overnight) otherwise 20-30 mins in the freezer will set. I like to remove from container to cut to protect my tins/containers but you might like to slice in tin if you prefer (in which case you won't need the go between). Makes about 30-32 pieces depending on tin.
ENJOY!
*hugs*
Cailin
Triple Chocolate Brownies
An American-style, fudge-like chewy treat, delicious, especially with coffee
125g butter, chopped
½ cup castor sugar
1 ¼ cups plain flour
100g milk chocolate, chopped (or buttons but not as nice)
200g dark chocolate, chopped
2 eggs, lightly beaten
150g white chocolate, chopped
Melt beutter and dark chocolate, stir in sugar and eggs.
Fold in flour, milk & white chocolate.
Pour mixture into a greased, lined 20cm pan.
Bake in a moderate (180C) oven about 35mins or until centre is firm to the touch.
Allow to cool in pan before turning out and cutting into squares.
(the top will crack during cooking and will settle on cooling. Also use a hot sharp knife to slice because the centre can be sticky)
(Chopped walnuts, or macadamias or pecans make a nice change)
Choc Bites – homemade ferrero roche
250g packet of melting chocolate buds (home brand ones work fine)
½ cup crushed nuts (walnut or hazelnuts are best)
Nutella
½ cup rice bubbles
25g copha
Melt the chocolate buds with the copha.
Add the rice bubbles and crushed nuts to the chocolate mix until combined.
Spoon aprox 1 teaspoon of the mix into the bottom of icecube trays (larger square shaped trays work best).
Place ½ teaspoon of nutella on top of the chocolate mix.
Fill each ice compartment with more of the chocolate mixture.
Set in the freezer for 30-40 minutes or until set.
Remove from the ice trays as you would ice cubes and serve.. THESE ARE DELICIOUS
Ingredients:
125g Butter
1 cup Brown Sugar
1 tbsp Golden Syrup
1 cup SR Flour
1/2 cup Dessicated Coconut
1/2 cup Rolled Oats
Method:
1. Cream butter, brown sugar and golden syrup.
2. Add remaining ingredients and mix well.
3. Press into a greased lamington tray.
4. Bake for around 30 minutes at 170 C.
5. Cut into squares in tray whilst warm.
6. Ice with normal chocolate icing or chocolate sour cream icing as an alternative, whilst still warm.
Variations:
Try adding either half a bag of choc bits or 1/2 cup of sultanas or other suitable dried fruit.
OK, for 20 cookies (depending on the size of the cookie cutter, this is for on that's about 2-3"):
100g caster sugar
100g butter (salted)
2 egg yolks
250g plain flour
2 squares grated cooking chocolate
Grease baking sheet. Preheat oven to 200C.
Cream together sugar and butter, then beat in egg yolk.
Work in flour and chocolate (add a pinch of salt here if your butter is unsalted) and knead until smooth.
Roll out to 5mm deep and use cookie cutter. Place on greased baking sheet.
Place in oven for 10-12 minutes (they really don't need long) and allow to cool.
Instead of chocolate you can put icing on the top when the biscuits have cooled.
I make a musli slice, but I haven't perfected it yet...
1/4 cup oats
1 tbsp wheatgerm
1 tbsp cornflakes (crushed)
1 tbsp dessicated coconut
3 tbsp ground pumpkin seeds
200g chopped dried fruit (I buy a mixed fruit bag like tropical or something)
125gm butter
2 tbsp brown sugar
3 tbsp honey
2 ripe bananas
Put the butter, brown sugar, honey in a sauce pan and heat until melted, mix the mashed banans through mix. In a large bowl put the rest of the ingredients together & mix while dry & then add in the wet mix. Lightly grease a baking tin and put mix in, press down using the back of a spoon. Bake around 20 minutes until golden brown. Allow to cool & then cut into bars.
This recipe comes from my NZ Edmonds book
Coconut Ice
3 cups Icing Sugar
1/2 cup milk
25gms butter
1/4 teaspoon salt
3/4 cup coconut
few drops of red food colouring
Put icing sugar, milk, butter and salt into a saucepan. Heat gently, stirring constantly until sugar dissolves. Bring to the boil. Do not stir. Let mixture boil until the soft ball stage. add coconut. Remove mixture from the heat and allow to cool for 10 minutes. Divide mixture in half. Add a few drops of food colouring to one portion and beat until mixture starts to thicken. Pour into a buttered tin. Beat the white portion until it starts to thicken. Spread this mixture on top of pink mixture. Allow to cool. Cut into squares.
HTH
Take Care
Dee
Thanks,
But i just found this one on the net.
I found like 6 different recipes for this, and i am definete that this one is the one i always make. Thanks again.
Coconut Ice
4 cups icing sugar
3 cups coconut
1 tin condensed milk
1 tsp vanilla essence
pink food colouring
Mix all ingredients together. Separate into two bowls and add pink food colouring to one. Press into a loaf tin, refrigerate and cut into 3cm squares.
Hi girls ,
This was on another website I look at and wanted to pass this on! Melinda tthought of you when I saw this!
Malteser Fudge Slice
Serves 16 (3 points per serve)
1 Cup self raising flour
¾ cup cocoa powder
120g maltesers
2 eggs lightly beaten
¾ cup sugar
2 tbs vegetable oil
2x 200g light vanilla fruche
Icing sugar (optional)
1. Preheat oven to 180 and coat a lamington tin with cooking spray
2. Sift the flour and cocoa powder into a large bowl. Stir in the maltesers.
3. combine the eggs, sugar, oil and Fruche and fold into the flour mixture
4. Spread into the prepared tin and bake for about 30 mins or until firm to touch.
5. Cool in the pan. Cut into 16 pieces and dust with icing sugar
I've got the Mrs Fields Cookie Cook book.
Let me find it and I can post a basic, but favourite recipe. :)
ETA:
Mrs Fields
Blue Ribbon Chocolate Chip Cookies
Ingredients
2 ½ Cups plain flour
½ tsp baking powder
¼ tsp salt
1 Cup dark brown sugar – firmly packed
½ Cup white sugar
1 Cup salted butter – softened
2 large eggs
2 tsp vanilla extract
2 Cups chocolate chips
Method
Preheat oven to 300 Degrees Fahrenheit or 150 degrees Celcius
In a medium bowl combine flour, baking powder and salt. Mix well with wire whisk and set aside.
In a large bowl with an electric mixer, blend sugars at medium speed. Add butter and mix to form a grainy paste, scaping down the sides of the bowl. Add eggs and vanilla extract, and mix at medium speed until just blended. Do not overmix.
Add the flour mix and the chocolate chips, and blend at low speed until just mixed. Do not overmix.
Drop rounded tablespoons onto an ungreased cookie tray, covered with greaseproof paper.
Bake for approx 20 minutes or until golden brown.
Transfer cookies immediately to a wire cake rack.
Enjoy!
Heya Sammi,
Just wondering did you ever find a recipe for yo-yo icing??
I've just made some today & I make my icing as follows:
approx 4 tablespoons of icing sugar,
1/2 tablespoon of custard powder,
then enough melted butter to make a stiff paste.
Combine icing sugar & custard powder first then add butter tablespoon at a time until you mix it to a stiff paste.
I find that when I make my icing this way it sets really firmly without using any commercial setting agents in it.
Ooo I have a yummy chocolate-chip cookie recipe! Neil love them and actually requested that I make some for him to take while he's training in Hamilton:
They are sooo yummy. Eating one right now!! LOL:
Choc Chip Cookies
Make approx: 30
Ingredients:
125g butter
1/4 cup peanut butter
1 cup brown sugar
1 egg, lightly beaten
3/4 cup of SR flour
3/4 cup plain flour
1/2 cup rolled oats
1 cup choc bits
Method:
Preheat oven tp 180c. Line 2 baking trays with baking paper.
Combine butter and peanut butter in a small saucepan over medium heat. Cook, stirring frequently, for 3-4 minutes or until melted and well combined. Transfer to large bowl, cool for 5 minutes.
Add brown sugar and egg, mix well.
Add combined sifted flours, oats and choc bits. Mix well to combine.
Roll tablespoons of mixture into a ball. Place onto prepared trays and flatten slightly with a spatula. Bake 12-14 minutes or until golden and firm to touch. Stand 5 minutes on a tray before transferring to a wire rack to cool.
Bec, this is our all time fave: simple but delish........(it is actually from the Kenwood recipe book....I make them nearly every week.......it is the best chocolate shortbread ever....all buttery tasting!)
Simple Chocolate Shortbread Biccies
Makes approx 24 biscuits
300g plain flour
1 tablespoon cocoa
100g caster sugar
200g butter/margerine
~ Pre-heat oven to 170`c
~ Grease 2 flat baking trays
~ Sieve flour and cocoa into a bowl
~ Add sugar
~ Add butter and cream everthing together until a soft dough is formed
~ Form the dough into a long log and then slice off pieces and lay on greased baking trays
~ Bake for 15-20 mins
hi
was after a recepie on making honey joys - just can't seem to find one here lol
also as my ds just looooooooooooves to cook was after a few of the "old fashioned" recipies like you used to do with nanna like making toffees, honeycomb, chocolate crackles you know that sort of thing.
any idea where i can get a recepie book with all these sorts of recepies in it. i have the donna hay kids cooking book which is great but i am after the simple style sort of ones to start with. i am letting him cook on his own now following his own instructions and have learnt to turn a blind eye to the mess pmsl.
thanks
90g butter or margarine
1/3 cup sugar
1 tablespoon honey
4 cups Kellogg's® Corn Flakes » Cool
Preheat oven to 150°C.
» Line 24 hole patty pan with paper cases.
» Melt butter, sugar and honey together in a saucepan until frothy.
» Add Kellogg’s® Corn Flakes and mix well.
» Working quickly spoon into paper patty cases.
» Bake in a slow oven 150°C for 10 minutes.
» Cool.
OMG!! I made this on the weekend for the kids' party. As we had sooooo much food it didn't all get eaten, however today I've barely been able to stop eating it! It is soooo good. Thought I would share with you all.
Note: It's an adaption of the slice in SFI March this year but there was no way I was putting dried fruit in it!
150g butter, chopped
2/3 cup caster sugar
1/4 cup cocoa
1/3 cup desiccated coconut
1 egg, lightly beaten
125g sponge finger biscuits, roughly chopped
1 cup chopped jelly lollies (was originally dried fruit! Blergh!)
drinking chocolate to serve
Grease a 3cm deep 17 x 28 cm slab pan and line with baking paper.
Combine butter, sugar and cocoa in a saucepan over medium heat. Cook stirring often, for 4 minutes or until sugar has dissolved. Transfer mixture to a bowl. Stir in coconut, egg, biscuits and lollies. Press mixture into pan. Cover and refrigerate overnight. Dust with drinking chocolate. Cut into pieces. Serve.
This was great the day we served it, but was even better the next day. If I was going to make it again for a party, I would definitely make it two days in advance. It makes it sooo much better.
Hope you all enjoy it as much as I am. Mel, you came to mind first! LOL
This is pure indulgence - only for those with a very sweet tooth LOL.
Hazelnut Fudge Temptation
Ingredients
250g packet plain sweet biscuits (arnotts teddy bears are good)
1/3 cup hazelnut meal
125g butter, melted
40g butter, extra
1 cup milk chocolate melts
395g can condensed milk
1/4 cup nutella
1/2 cup roasted hazelnuts, chopped.
Method
Grease a 20cm x 30cm lamington pan and line base and two long sides with baking paper extending paper 2cm above edge of pan.
Process biscuits to fine crumbs and add hazelnut meal and butter and process until combined. Press over base of prepared pan. Combine extra butter, chocolate melts and nutella in a medium pan, stir over low heat until butter and chocolate mix thickens. Stir in nuts and spread over crumb layer. Refigerate until set before cutting.