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!



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


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)!


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.



  • 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


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.



Passionfruit Slice (makes 16 squares)

At a uni friend’s BBQ not long ago, another friend brought this delicious passionfruit slice for dessert.

It looked tempting and tasted even more amazing than it looked. I love passionfruit and all things sweet or sour and this delicious slice was all of the above.

I asked where my friend had gotten the recipe and she told me that her friend’s daughter has a food blog and she found the recipe on there.

A few weeks ago I decided to make it for dessert for my grandparents, aunty and uncle and cousin.

The recipe comes from Bec Loves Baking. It is simple to make and everyone absolutely loved it. I couldn’t stop eating it myself and it wasn’t long before there was none left.

I highly recommend that you try this Passionfruit slice – it’s sure to be a winner!


  • 155g self-raising flour
  • 90g dessicated or shredded coconut
  • 120g caster sugar
  • 135g melted butter
  • 1 X 395g can condensed milk
  • 130mls lemon juice
  • 90mls passionfruit pulp (I used tinned pulp)
1. Preheat oven to 160°C and line the base and sides of a 20cm x 30cm tin with baking paper.
2. Put flour in a medium sized bowl, along with the coconut and sugar. Stir to combine.
3. Add melted butter and stir until thoroughly combined.
4. Press the coconut, sugar, butter and flour mixture into the lined baking tin and bake for 15-17 minutes or until lightly browned.
5. In a medium bowl combine condensed milk, lemon juice and passionfruit pulp and beat well with a wooden spoon until thickened and evenly combined.
Before: All the ingredients in the bowl
After: After beating mixture should be thick and creamy
6. Pour passionfruit mixture over the hot base, and bake for another 15 minutes or until set.
7. Transfer pan to a wire rack and allow to cool completely in the pan.
8. Refrigerate until chilled, then remove from pan and slice to serve.

Chocolate Rocky Road Slice


  • 500g milk chocolate buttons
  • 1 cup mini marshmallows
  • 8 milk coffee biscuits
  • 1/2 cup of walnut halves
  • 50g glace cherries
  • 1/4 cup dessicated coconut


1.Line a baking pan with greaseproof paper.

2. Melt the chocolate in the microwave for about 1-1.5 minutes, stirring occasionally.

3. Cut glace cherries in half and add to a large mixing bowl.

4. Break up biscuits into small pieces (about the size of a 5c coin) and add to mixing bowl.

5. Add walnuts, marshmallows and coconut into the bowl.


6. Pour melted chocolate into the mixing bowl and stir until all ingredients are well coated.

7. Pour the mixture into the lined pan and press into the corners. Smooth the top down.


8. Refrigerate until set then remove the slice with baking paper from the pan and cut into squares. Enjoy!




Chocolate Almond Squares (makes 18-24)

This recipe is adapted from one I found in Maureen McKeon’s book, Crave.


  • 175g chopped chocolate
  • 175g butter
  • 1 Tbsp vanilla essence
  • 4 eggs, separated
  • 185g caster sugar
  • 100g ground almond (I used almond meal)
  • 60g plain flour
  • 1/4 Tsp cream of tartar
  • Icing sugar to dust


1. Preheat oven to 180C and butter and line a 20 x 30cm cake tin.

2. Melt chocolate and butter in a heatproof bowl in the microwave. Stir to mix together and allow to cool.

3. Use an electric mixer to beat egg yolks, vanilla extract and 115g of the sugar for 2 minutes, until thickened.

Stir this into the melted chocolate mixture.

4. Add almond meal and flour and stir. Set aside.

5. Use clean dry beaters to beat the egg whites and cream of tartar until stiff peaks form. Continue to beat and gradually add in the remaining sugar, beating until it has dissolved into the mixture.

6. Fold the egg white mixture into the melted chocolate mixture in two batches.

7. Pour the mix into the cake tin and bake for 30 minutes.

8. Allow to cool completely on a wire rack then turn out and cut into squares.

9. Dust with icing sugar and serve.

Double Choc Cupcakes with Nutella Icing

Mmmm even the name of these sweet little devils makes me drool.

These are perfect cupcakes for all chocolate lovers. Pretty easy to make and very easy on the eye.

The cupcake recipe has been adapted from the Coles Australia Christmas catalogue, adding extra chocolate for the “Double” Choc, a little cinnamon, and using drinking chocolate instead of cocoa powder and skim milk instead of full cream, I made my own Nutella icing.

Try them out and let me know what you think!



  • 125g softened butter
  • 3/4 cup of caster sugar Tsp
  • 1 1/2 Tsp vanilla essence
  • 1 Tsp ground cinnamon
  • 100g chopped milk chocolate
  • 2 lightly beaten eggs
  • 1 1/4 cups self-raising flour
  • 1/4 cup drinking chocolate
  • 3/4 cup milk (I used skim milk)


  • 1/2 cup Nutella
  • 1/2 cup icing sugar (confectioner’s sugar)
  • 1 1/2 Tbs softened butter
  • A few tablespoons milk


1. Preheat oven to 180C or 160C fan-forced.

2. Line 12 muffin pans with cases.

3. Using an electric mixer beat the butter, sugar and vanilla essence until light and fluffy (about 2 minutes).

4. Add the eggs one at a time and beat for about 30-40 seconds between the addition of each egg.

5. Fold in the flour, drinking chocolate, cinnamon and milk until well combined.

6. Spoon the mixture into the patty pans.

7. Bake 15-20 minutes or until a skewer inserted into the centre comes out clean.

8. Leave in pan for 5 minutes then turn out onto a wire rack and allow to cool completely.

9. Mix Nutella and butter in a bowl until well combined.

10. Add butter and 2-3 tbsp of milk as required to ensure the mixture is smooth (but not too much or it will be runny and won’t sit on top of the cakes!).

11. Spread the icing on top of the cakes and enjoy!