Homemade Chocolate Bars {recipe}


Ethan asked me to make some Titan bars. If you know Aldi you will know that is their version of the Mars Bar. For some reason my kids just think i can do anything! lol So i set about to find a recipe, thinking that surely someone has made these before. I couldn't find ANY easy recipe. Most called for nougat and to make nougat you need a candy thermometer, apparently. Well that's just all too hard for me. So i started thinking of what was sort of like nougat in texture and taste but didn't require me burning making anything with hot sugar! I am NOT good with lolly making. at all. 


So i came up with this recipe. I've tried it twice with great success. If something doesn't work for you, let me know! Also let me know if it DOES work for you. My kids love them and they get gobbled up in no time. I thought my sister was going to drool all over my kitchen bench when i asked her to try them. ;)


Ingredients


'nougat' layer
1 packet of marshmallows (375g)
1 packet of milk chocolate melts 


caramel layer
1 packet columbines caramels
1/2 tin condensed milk


1.5 packets of chocolate melts for dipping
2 tablespoons copha


So here we are....mmmmm...goodness.....

 The 'nougat'
Step 1. Melt 1 packet of milk chocolate melts over low heat.

Step 2. Melt your marshmallows in a microwave bowl. 60-90 seconds on high should do the trick. depending on your microwave. Stir to combine. (don't worry that they are pink...they won't be pink in the end)

 Step 3. Place melted chocolate and marshmallows in a mixmaster with a whisk. Whip until it is combined and it is hard to mix. If your chocolate and 'mallows are quite hot this may take some time. You can cool them slightly before you mix them together if you like. But don't leave it too long or it will be hard and you won't get them mixed together right.

 Step 4. Should look something like this! You should be able to mould it in your hands.

 Step 5. Press into a lined lamington tin. Leave to cool on the bench.

 The Caramel
Step 6. In a saucepan melt over low heat your caramels and condensed milk.

 After a few minutes it will look like this. mmmmmmmmm caramel.....*drool* If you are wondering what the brown specks are in there - it's chocolate. I had a few chocolate eclairs in my bag of caramels. lol

 Step 7. As soon as it's melted and combined (no need to bring to the boil or anything like that) spread over your 'nougat'.

 Step 8. Cool on the bench. Cover with baking paper and place in the freezer until hard. Then cut in bite size pieces. You may need to heat your knife up to do this.

 Step 9. Melt extra chocolate with copha and stir to combine. Dip each bar into chocolate with 2 forks and let drain over a cake-cooling rack. When they are set you can eat them! Store them in the fridge. :)

*drool*

*Variations*

Use white chocolate melts and white marshmallows to make white 'nougat'

Use pink marshmallows and white chocolate melts to make pink 'nougat'

Enjoy!!!

Raspberry Apple Streusel Custard Pie

I got a Kenwood Patisserie Mixer for Christmas. Holy exciting! So i've been busy using it for all sorts of things. Yesterday was Australia Day so while Graham was bbqing our dinner i whipped up this pie. I changed a couple of things and it became Raspberry Apple Steusel Custard Pie! I did every step in my mixer and it came out wonderfully. This recipe is definately a keeper!

Ingredients

• 1 uncooked pie crust - i used half of this recipe. ps i LOVE Jamie Oliver
• 1 can condensed milk
• 1 teaspoon ground cinnamon
• 2 large eggs, beaten
• 1/2 cup hot water
• 1 1/2 cups frozen raspberries
• 1 medium all-purpose apples, peeled and sliced
• 1/2 cup firmly packed brown sugar
• 1/2 cup plain flour
• 1/4 cup butter, softened
• 1/2 cup chopped nuts (optional) i left them out.

Method

Preheat oven to 200C

1.Roll your pastry out and put in a greased 20cm spring form pan or you can use a pie dish. Something with deep sides.

2. Mix together - condensed milk, eggs, water, cinnamon, raspberries and apple. Pour over pie crust.

3. Mix together brown sugar, flour and butter until it resembles bread crumbs. Sprinkle over custard mix.

4. Bake in the oven for 10 minutes on 200C. Then turn down to 180C and bake for 40 minutes or until brown and crusty on top.

5. Let cool and then put in the fridge. I recommend you eat it cold because it's easier to cut and the custard will firm up nicely.

Serve with ice cream or cream or whatever you like.

and no i didn't eat three pieces. *nervous laugh*

Fruit Cake Truffles

Merry Christmas everyone! to get in the Christmas spirit this year i decided to make Fruit Cake Truffles instead of Oreo Truffles. Same principle, slightly different ingredients.

You will need -

-1 packet of Philadelphia Cream Cheese (i use light to try and counter-act the effect of the chocolate ;) )

-3/4 of a fruit cake. - i just buy a Homebrand dark fruit cake. You could use light if you wanted too.

- 2 blocks of chocolate for dipping. I like Dairy Fine from Aldi.

• Crumble the fruit cake into a bowl. Then add your cream cheese. Beat until it resembles cookie dough.
• Roll into balls and place on a tray. I use a small melon baller to help me get even size balls.
• Refrigerate until they are firm.
• Dip in melted chocolate and place on a tray that has been covered in baking paper.
• Make it fancy by sprinkling on crushed candy cane, choc sprinkles or drizzle with white chocolate. You can even roll them in coconut. Whatever takes your fancy. I also like adding essences to my dipping chocolate - so in mine i did some orange, some peppermint and some plain. Have fun and be creative!

Try not to eat them all at once.

Hot Cross Buns!

Ahhhhhhhh i love hearing that song played on the recorder. It just reminds me of my childhood. :) Hot Cross Buns are just the perfect comfort food don't you think? Last night was our Easter FHE lesson so i figured i'd make them for the treat. We had the lesson complete with paper cut outs about how Jesus died and was placed in the tomb and on the 3rd day he was resurrected. Then we discussed the symbols of Easter. And how we eat Hot Cross Buns on Good Friday because they have the cross on them that symbolises the crucifixion. Then we, well Graham and I ate a hot cross bun that i made from scratch in my breadmaker. Ethan was opposed to homemade ones for some reason. *rolls eyes* I have to say they were delishious! So good. Here's the recipe -

In your breakmaker place these ingredients in this order -

1 egg
2 tablespoons unsweetened applesauce
60g brown sugar ( i'm wondering if i can replace this with honey...something to experiment with next time)
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
520g whole wheat plain flour
2.5 teaspoons dry yeast
310ml warm water

Select your dough cycle. 15 minutes into the cycle add 3/4 cup mixed dried fruit or just sultanas if you don't like fruit peel.

At the end of your dough cycle it will be REALLY puffy. Mine was almost spilling over. lol Take it out and gently kneed on a floured surface for a couple of minutes. Just until it's not sticky. Divide into balls however big you want them and place them on a greased tray. Cover and let rise in a warm place for 30 minutes.

In a small bowl mix together -

80g plain flour
80ml water
1 teaspoon sugar

Put into a piping bag and pipe on the crosses on top of your buns.

Put them in a preheated 180C oven and cook for 25 minutes. When they come out of the oven you can put a glaze on them or leave them.

Glaze -
2 tablespoons water
1 tablespoon sugar
1 teaspoon gelatin

Combine and heat on Medium for 1-2 minutes in the microwave. Brush over hot buns.

I didn't do the glaze because i was lazy.

Serve your buns cut in half and spread with real butter. *drool* try not to eat them all at once.

Hot Cross Bun and Butter Pudding

My dish arrived!!! It came yesterday and i was so excited. I am seriously impressed and in love with the dish. It's HUGE. Alot bigger then i was expecting. I'm going to have some fun cooking in it! It would be really good for a large family or for a potluck dinner.

The recipe had great potential but it didn't turn out as good as i'd hoped. But before i turn you all off lets get going with it and see what we can do to improve it.

Read the recipe here - http://www.taste.com.au/recipes/3729/chocolate+hot+cross+bun+and+butter+pudding

The dish - as you can see it fits right across my stovetop!

The ingredients-6 chocolate hot cross buns. (I used regular fruit ones. And i used 8 instead of 6).

-30g unsalted butter

- 125g roughly chopped chocolate. (I used Club 70% cocoa. The darker the better in my opinion.)

- 1 vanilla bean. (I used a 1/2 teaspoon of imitation vanilla.)

- 600ml thin cream

- 600ml thickened cream

- zest of 1 orange. (I used a seville orange)

- 4 eggs

- 170g castor sugar

- 1/4 cup brandy(optional) I used orange juice because i don't consume alcohol.

First up cut your hot cross buns in half and butter one side. Place them in the dish.

Next scatter over roughly chopped chocolate. Taste it just in case the chocolate is poisoned.

Replace the lids.
Next start making the custard. In a bowl put your eggs, sugar and juice.

Mix until just combined.

On the stove in a saucepan put your cream and orange zest. Heat slowly on low heat until it just starts to simmer.

Remove from heat and add the egg mixture. Stir well.

Pour in and around your hot cross buns. mmmmmmm. Then leave them for 30minutes so that they can soak up the custard a bit.

Preheat your oven to 170C.

Place your buns in a large roaster or something else big enough. Fill half way up with boiling water. If you've ever made baked custard then you know what i'm talking about.

Bake for 45 minutes.....or an hour....or however long it takes to cook that custard. Recipe says 45minutes...i found i cooked mine for an hour and it STILL wasn't cooked.

Finshed product! Looks yum huh? It IS yum but the custard is so 'creamy' that it made me feel ill. The actual hot cross bun was divine though. I am not sure why the custard didn't set. I used the exact quantities for the custard. Some was set around the actual buns and a little on top but underneath was just runny like cream. And there was a heap of custard. Maybe it was too much? Maybe half the custard would be better. I'd like to try and make a healthier version of this so that it can be eaten and enjoyed for Easter. If anyone has any suggestions let me know!!!