Chocolate, Almond And Carmel Slice – An Easy And Delicious Treat!

One of my BFF’s son is having a birthday party today, and I never like to go to an event empty handed, so yesterday I whipped one of my favourite slices. Chocolate and caramel are two of my flavour loves, so this slice ticks all the boxes!

You can even pretend it’s healthy – well it does have almonds and apricots in it – hehe 🙂

slice

Chocolate, Almond & Caramel Slice

INGREDIENTS

  • 125 gm butter
  • 1 tspn vanilla essence
  • 1/3 cup firmly packed brown sugar
  • 1 1/2 cups plain flour
  • 1 tspn baking powder
  • 1 200gm block milk or dark chocolate (chopped)
  • 1/2 cup almond slivers
  • 1/2 cup dried apricots (diced)
  • 1 can sweetened condensed milk

METHOD

  • Line a 28 x 18cm slice pan with non-stick baking paper
  • Place butter in a microwave safe bowl and heat for 30 seconds to melt
  • Add the brown sugar and stir with a wooden spoon to combine
  • Add vanilla essence, flour and baking powder and stir well until combined
  • Pour the mix into your prepared pan and press down to cover the base
  • Bake for 12 minutes at 180c
  • Remove from oven and allow to cool for 10 minutes
  • Sprinkle the chocolate, almonds and apricots evenly over the cooked base
  • Pour the condensed milk gently over the top
  • Bake for 18 – 20 minutes at 180c until golden
  • Allow to go cold in pan before removing
  • This slice is best prepared in advance so that it has at least 2 hours in the fridge before serving.

Simple, yummy and is the perfect party treat, ENJOY!

What would we do with condensed milk?

 

 

Super Simple Luscious Passionfruit Slice

The gorgeous slice is so easy to make and is a beautiful blend of sweet and sour!

LUSCIOUS PASSIONFRUIT SLICE

Ingredients:-

  • 1 cup Self Raising flour
  • 1 cup desiccated coconut
  • 1/2 cup caster sugar
  • 125gm butter melted
  • 395gm can condensed milk
  • 170gm can of passionfruit pulp or 4 fresh passionfruit

Directions:-

  1. Preheat oven to 180C
  2. Grease and line with baking paper an 18 x 28cm slice pan
  3. Combine flour, coconut, sugar and butter in a bowl, combine with a wooden spoon until all the dry ingredients are coated in butter
  4. Press into the prepared slice pan and press down until even
  5. Bake for 15min or until golden
  6. Whilst the biscuit base is baking, combine the condensed milk and passionfruit in a bowl
  7. Pour onto the biscuit base as soon as it has finished baking and bake for a further 15min or until just set
  8. Cool in the pan and refridgerate for a few hours before cutting into small squares for serving.

This is one of my favourite slices to make when I am short of time. It is so quick and will go a long way as you only need to cut it into small squares. What would we do without condensed milk? Love it!

What is your favourite slice?

Chocolate and Caramel ‘Lava’ Slice – Looks Volcanic, Tastes Devine!

AN INDULGENT BLEND OF CHOCOLATE CRUMBLE AND GOOEY CARAMEL

This wonderful slice is easy to make and is a truly delectable blend of yumminess! Serve in small squares as it is sinfully rich!

INGREDIENTS

  • 125gm Butter, melted
  • 2 cups of Caster Sugar
  • 1 cup Plain Flour, sifted
  • 1 cup Self Raising Flour, sifted
  • 1/2 cup Cocoa Powder, sifted
  • 3 Egg Whites
  • 1 can, Nestle Top ‘n’ Fill Caramel
  • 1/2 cup Dessicated Coconut

PREPERATION

  1. Pre-heat oven to 180C
  2. Apply non stick cooking spray to a slice pan (30 x 20cm)
  3. Line the pan with Baking Paper
  4. Combine butter and caster sugar in a large bowl and whisk until pale and creamy
  5. Add flours, cocoa and egg whites, fold together with a spatula. Finish kneeding by hand to bring it together to a smooth dough.
  6. Use the spatula, divide the dough into half
  7. Place half of the dough into your prepared slice span and using your fingers, press the dough evenly across the base (the dough is a bit sticky, so sprinkle some sugar or flour on to your hands to stop them from sticking)
  8. Add the coconut to the remaining half of the dough
  9. Place the caramel into a small bowl, and mix until smooth
  10. Using a dessert spoon, drop dollops of the caramel randomly over the prepared base
  11. Break off bits of the remaing dough and randomly place on top of the caramel, don’t worry about being neat or perfect as the dough expands whilst cooking and will cover any gaps you have
  12. Bake in the oven for approximately 30 minutes, or until the top has a nice firm looking crust
  13. Allow to cool completely in the pan, before cutting into small squares
  14. Store in the refrigerator and it keeps well for at least 3 days (bet it won’t last that long)!

Looks ‘Volcanic’ – Tastes Devine!

BIG CAKE BAKE, A Very Yummy Way To Make A Difference

October is BIG CAKE BAKE time, and this has got to be the yummiest way to make a huge difference to helping the Red Cross, to continue to do the awesome work they do every day.

Baking is something I love to do, I am always trying new recipies and filling the house with sweet treats, not so good for the waistline, but yummy none the less.

BIG CAKE BAKE is your chance to bake up a storm, so whip out the apron, wooden spoon and bowl and start mixing it with the best. You just have to go to the Red Cross site  www.bigcakebake.org.au and you can set up your own fund raising page, how cool! Get your family and friends in on the fun and why not host a lovely afternoon tea for your group, so they can all enjoy your efforts.

For those of you who are not dab hands around the kitchen, and don’t know where to start, below is the MOST amazing Chocolate Cake recipe, that has graced just about every birthday party table that I have ever had, everyone loves it, easy to make, tastes just like a mud cake, but no blocks of chocolate required, so much kinder in the fat department. This recipe was given to me many years ago by my ‘Aunty’ Audy and has pride of place in my recipe collection………add it to yours and share the joy!

TEXAN MUD CAKE

PART 1

  • 250 gm Butter
  • 1 Cup Water
  • 4 Tablespoons Cocoa

Combine ingredients into a small saucepan, when the butter has melted, bring to the boil, then remove from heat and set aside to cool.

PART 2

  • 2 Eggs (at room temperature)
  • 1/2 Cup Milk
  • 1 Tablespoon Brown Vinegar
  • 1 Teaspoon Bicarb Soda
  • 1 Teaspoon Vanilla Essence

Combine these ingredients in a large mixing bowl.

PART 3

  • 2 Cups Sugar
  • 2 Cups Plain Flour
  • 1/2 Teaspoon Salt

Sieve these ingredients into another bowl.

Add Part 1, into the large bowl that you put Part 2 ingredients in. Add Part 3 and mix with a whisk to combine and help break up any lumps that might form.

Line a 30cm x 20cm pan with cooking spray and baking paper (if you don’t have that size pan, use a round one at least 22cm), I just prefer to make the rectangular shape and cut the cake into fingers instead of slices as it is very rich, but I have made it round before and it works just as well.

Place the mixture into the prepared pan and bake for 50 minutes in an oven that has been pre-heated to 190C, turning a couple of times.

Allow to cool before turning out onto a cake rack. When completely cold, slather with Chocolate Icing or Ganache if you prefer.

This cake actually tastes better when it is a day or two old, so it is a great recipe that you can make in advance and it won’t be dry and yucky when it’s time to enjoy it. Store it in the fridge when you have iced it.

So no excuses, you have got the perfect recipe, now get baking and make a difference from the comfort of your kitchen.