Valentines Day Heart Shaped Marshmallow Slice (makes 25-30)

This heart shaped slice is the perfect Valentine’s Day treat and with only 4 ingredients, it is so quick and easy to make.

I’d love to hear what your favourite Valentine’s Day treats are so please post below with what you would love to give or receive!

Ingredients:

• 6 cups rice bubbles or rice puffs
• 3 cups pink and white marshmallows (generous cups)
• 1 cup white chocolate melts
• 3 Tbs butter

Method:

1. Measure out rice bubbles into a large mixing bowl.  Also grease a large flat and rectangular baking tray with butter.

2. Melt butter, marshmallows and white chocolate over a medium heat until they begin to dissolve, stirring frequently to stop the mixture sticking to the pan.

3. When marshmallows start to dissolve, add a couple of drops of pink food colouring. You can add as little or as much as you like to get the desired colour.  You could also use red, or, if you use only white marshmallows you can use blue, green, yellow or whatever colours you like!

4. Stir in food colouring and mix (still on medium heat) until mixture is smooth.

5.Pour mixture over rice bubbles and stir until they are fully covered then pour into the pre-greased baking tray.

 

6. Press down until flat.  Leave to cool for about 10-15 minutes then turn over onto a greased board or flat surface.

 

7. Use cookie cutters to cut the rice bubbles into shapes, pressing the mixture into the cutters before pushing them out.

8. Allow to cool further then enjoy! Slice will be sticky yet soft and chewy!

You can put a sheet of baking paper in a box and wrap them up, ready to give to your Valentine (or enjoy them yourself for a super sweet treat)!

Red & White Meringues (makes 16-17)

Looking for a different take on the usual summer pav? Or do you want a quick and easy dessert option which looks unique and Christmassy?

Well look no further, TCFB has your back!

This recipe was made using left over eggs from my mum’s annual Sri Lankan Christmas Cake. It is best to make it on a day that isn’t too humid as moisture could affect how they turn out.

I thought I would add some red food colouring to mix it up a little and also added almond flavouring for something different, but you can add whatever flavour you like (peppermint is popular too).

Try it out yourself and let me know how you go!

Ingredients:

• 12 egg whites, kept at room temperature
• 3 cups caster sugar
• 1/2 Tsp salt
• Red food colouring (or you could use green)
• Almond essence (you could use any flavour you like)

Method:

1. Preheat oven to 120C (fan forced).

2. Spray trays with olive oil.

3. Place egg whites in a large bowl. Add salt and beat with an electric mixer until “soft peaks” form (about 4-5 minutes).

4. Add half a cup of caster sugar then beat incorporate it into the egg white mixture.

5. Repeat step 4 until all the caster sugar is mixed in and “stiff peaks” form.

6. Add a bit of red food colouring and gently swirl it into the mixture (do not mix).

7. Dollop onto trays in large mounds.

8. Bake in oven for about 50-60 minutes.

9. Open oven door but leave the trays in there while the meringues cool.

Brandy Chocolate Truffles (makes about 24)

An easy and festive Christmas treat, these brandy truffles are super neat!

Try your hand at making them and let me know what you think. I think they are great as a post-dinner dessert or just for a little snack with a mug of eggnog.

Ingredients:

• 230 grams chocolate, chopped roughly
• 1/2 cup thickened cream
• 2 Tbsp butter
• 2 tablespoons brandy
• Cocoa powder
• Dessicated coconut

Method:

1. Line two baking trays with baking paper.

2. Place chocolate in a medium sized bowl.

3. Heat thickened cream over the stove on medium and bring just to the boil.

4. Pour hot cream over the chocolate and stir until mixed in and all chocolate pieces are melted.

5. Add butter and stir again until mixed in.

6. Add liqueur and stir.

7. Refrigerate for 4-6 hours or preferably, overnight.

8. Use a melon baller to get even sized scoops of chocolate and roll into round balls.

9. Coat in cocoa powder and/or coconut.  You can also use crushed and toasted nuts, hundred and thousands, or chocolate swirls (Flake works well).

10. Cover and place in the fridge until firm.

11. Serve at room temperature.

White Christmas Crackles (makes 36)

This is the perfect Christmas treat as it has a bit of crunch, a bit of squishy marshmallow, sweet glace cherries and creamy chocolate.

It is super easy to make and looks amazing.

Add whatever nuts, sweets or biscuits you like to customise this fun dish!

Ingredients:

• 3 cups rice bubbles
• 250gr copha, melted in microwave
• 250gr white chocolate melts (I used Cadbury)
• 1 cup dessicated coconut
• 3/4 cup mini marshmallows
• 1/4 cup dried cranberries/craisins
• The red and green glace cherries from a 100gr packet, roughly chopped
• 1 cup icing sugar
• 10 plain biscuits, crushed (I used Scotch Fingers)

Method:

1.Line muffin or cupcake trays with patty pans.

2. Add chocolate melts to melted copha and stir until chocolate has melted and both ingredients are mixed in.

3.Add icing sugar and mix in, working it in with the spoon or spatula until all the chunks are smoothed out.

4. In a separate (large) bowl, add rice bubbles, coconut, glace cherries, marshmallows, cranberries and crushed biscuits.

5. Pour the white chocolate and copha mixture over the rice bubble mixture and mix thoroughly.

6. Spoon the mixture into cupcake tins.

7. Allow to set, then enjoy!

Vanilla Panna Cotta with Persian Fairy Floss (serves 4-6)

This deliciously creamy and cool dessert is perfect for summer evenings or decadent dinner parties.

I got the recipe from the Taste website and customised it by adding some delicious Persian fairy floss (pashmak) on top.

It is simple to make and presents well on a plate and it can be customised using different flavours such as almond, rose water, lemon, raspberry etc.

Try it out for yourself and let me know how it goes, I would love to see your photos!

Ingredients:

• 1.5 cups thickened cream
• 1.5 cups milk
• 1 vanilla bean (I used 4 capfuls of vanilla essence)
• 1/2 cup caster sugar
• 2.5 Tsp gelatine powder
• Persian fairy floss (pashmak) to serve

Method:

1.  Put the cream and milk in a saucepan.

2. If using vanilla beans, use a small sharp knife to split the vanilla bean lengthways, then scrape the seeds from inside the bean. Add the seeds and bean to the saucepan.  If using vanilla essence, simply pour into the mixture.

3. Slowly bring to the boil over a medium heat.

4. Remove from the heat and set aside for 10 minutes.

5. If using vanilla beans, remove bean from the mixture.

6. Add sugar and return to a low heat. Cook, stirring, for 5 minutes, or until sugar dissolves.

7. Place 2 tablespoons of boiling water in a small heatproof bowl. Sprinkle the gelatine over the water and stir rapidly until dissolved.  Sit the bowl of gelatine in some hot water to keep it from setting.

8. Cool gelatin slightly, then stir into the cream mixture.

9. Lightly oil 125mL moulds or ramekins. Place on a tray and pour in cream mixture.

10. Refrigerate for 4 hours.

11. To serve, place ramekins in a bowl of hot water (so that the water goes half way up the sides of the ramekins).  After a few seconds, loosen the panna cotta from the ramekins by running a small, thin knife around the edge. Turn onto a serving plate and shake to release.

12. Top with pashmak and enjoy.

Banoffee Pie (serves 6)

Banoffee pie is one of those recipes that is growing increasingly popular. I had heard about it from friends, seen it on other websites and blogs, and finally, a colleague made one and brought it into work.

A banoffee pie is basically a biscuit base, a caramel or dulce de leche filling, topped with bananas, whipped cream, and dusted with cocoa powder.

I decided to try making one myself and used the Carnation recipe with condensed milk to speed up the caramel cooking process.

I was surprised at how easy this was to make and I’ll definitely be trying it again as everyone loved it! Such a change from the usual chocolate or lemon tarts.

Ingredients:

• For the base:

100g melted butter
250g digestive or plain biscuits, crushed

• For the caramel:

100g butter
100g brown soft sugar
397g tin condensed milk

• For the top:

4 small bananas
300ml thickened cream, whipped
Grated chocolate or cocoa powder, to dust

Method:

1.  Pulse biscuits in a food processor until they resemble breadcrumbs.

2. Grease a 20cm loose bottomed cake tin.

3. Put the biscuits in a bowl and add the melted butter, mix well until combined. Then spoon the mixture into the cake tin and press into the sides to make a pie shell. Chill in the fridge for 10-15 minutes.

4. Melt butter and sugar in a non-stick saucepan over low heat, stirring until sugar has dissolved.

5. Add condensed milk to the butter and sugar mix and stir rapidly. Bring to the boil (for at least 1 minute) and stir until a thick caramel is formed.

6. Spread the caramel over the base, cool in the fridge for 1 hour or until set.

7. Remove the pie from the tin and place on a serving plate.

8. Top with sliced bananas, then whipped cream. Dust with cocoa powder or grated chocolate.

Raspberry & White Chocolate Cupcakes (makes about 25)

A good friend of mine is expecting a baby boy soon and so some friends of mine decided we would visit her and give her a sort of impromptu baby shower! I decided to make a few things to take over, including these raspberry and white chocolate cupcakes!

Ingredients:

• 125grams room temperature butter
• 1 cup white sugar
• 1 1/4 cups self-raising flour
• 2 eggs
• 1/2 cup milk (I used light milk)
• 1 cup frozen raspberries
• 1/2 cup white chocolate melts, broken up
• 1 Tsp vanilla essence
• 1 pinch salt

Method:

1. Preheat oven to 180C and line muffin/cupcake tray.

2. Place all ingredients except for raspberries and white chocolate in a mixing bowl and beat for 10 minutes.

3. Fold in raspberries and white chocolate with a spatula.

4. Divide the mixture between the tins and bake for 15-20 minutes or until golden and springy on top.

5. Remove and transfer to a wire rack to cool.

6. Dust with icing sugar and enjoy.

Chocolate Fondants (makes 12-14 small sized)

This decadent chocolate dessert is sure to be a hit with all your friends.

We decided to try out our slight adaptation of Gordon Ramsey’s recipe after watching Jake & Elle make fondants on My Kitchen Rules. Unfortunately I forgot to get a photo of the inside (was too excited to eat it!) but it was very gooey and fondanty! Delicious!

Ingredients:

• 8 Tbsp butter 
• 4 Tbsp cocoa powder
• 100grams chocolate (I used belgian)
• 2 large egg yolks
• 2 large eggs
• 2/3 cup of raw sugar
• 2/3 cup of plain flour
• Extra butter for greasing

Method:

1.  Heat oven to 160C. Grease ramekins with butter and dust with cocoa powder.

2. Melt chocolate in the microwave by heating it on high in a glass microwave safe bowl in 10 second bursts (about 40 seconds all up). Stir the chocolate every 10 seconds.

2. Add butter (room temperature) to the chocolate and stir until combined. Let cool for 5 minutes.

3. Use an electric beater/whisk to whisk the eggs, egg yolks and raw sugar together until thick.

4. Add the chocolate mixture and whisk until combined.

5. Add flour and gently fold in.

6. Pour batter into the ramekins and bake for 15-17 minutes.

7. Serve immediately with ice cream, cream or strawberries.

Rich Chocolate Mousse (serves 8-10)

I made this delicious chocolate mousse for my birthday party this weekend and it turned out a treat. it’s a variation on the orange and chocolate mousse I did a while back, just leaving out the orange rind.

Ingredients

• 600g good quality belgian chocolate
• 9 eggs whites, 9 egg yolks
• 6 Tbs caster sugar
• 6 Tbs milk

Method:
1. Beat eggs whites using an electric mixer until soft peaks form.

2. Add caster sugar and beat until stiff peaks form.

3. Chop or grate the chocolate and melt it over a double boiler.

4. When the chocolate has melted, remove the top bowl from the heat and beat in the 3 egg yolks, then add the milk and stir.

5. Pour the stiff egg whites over the melted chocolate mixture and fold in.

6. Refrigerate for about 2 hours until set.

7. Top with scraped bits of chocolate.

Mini Sticky Date Puddings (makes 15)

I got this recipe from Donna Hay but decided to vary it slightly and also to bake it in muffin trays for easy portion sizes. Donna’s recipe serves 6 with the same quantities I have used below, but I think you can easily make 15 portions to help keep the cms off the waistline!

My mum absolutely loved this dish and, as I made it on a cold and rainy day, it was the perfect dessert for our dinner guests that night. Plus it took less than an hour to make.

Ingredients:

• 1 ½ cup chopped pitted dates
• 1 cup  boiling water
• 1 Tsp bicarbonate of soda
• 100g butter, softened
• 3/4 cup raw or brown sugar
• 2 Tbsp honey
• 2 medium eggs
• 1 cup self-raising flour
• 150g butter, chopped
• 2/3 cup thickened cream
• 1/4 cup water
• 1 1/2 cup raw or brown sugar

Method: 

1. Preheat oven to 180C.

2. Add chopped dates, water and bicarbonate of soda in a bowl. Cover with a plate and allow to stand for 5 minutes.

3. Add the date mixture into a food processor with the 100gr of butter and sugar and process until well combined.

4. Then add the eggs, honey and flour and process until blended together..

5. Grease three 6-hole muffin trays with extra butter.

6. Pour in the sticky date mixture, distributing it evenly between the muffin pans and filling each pan about 2/3 of the way.

7. Bake for 15 minutes or until a skewer comes out with some slightly sticky crumbs.

8. Remove trays from the oven and cool in the tin for 10 minutes.The remove from trays and turn upside down on a platter.

9. To make the toffee sauce:

Heat butter, cream, water and sugar in a saucepan over medium heat. Stir until butter is melted and bring to the boil. Then cook for a further 7 minutes until thickened. Pour into a jug and serve over puddings.