These bites are super quick, easy and most importantly deep fried deliciousness. The combination is perfect – but feel free to mix it up. I personally think that chocolate, strawberry and peanut butter would be delicious but someone (my husband) doesn’t like peanut butter and chocolate together… Grounds for divorce I think. But we all make compromises… haha Any way I made these in uni, and it wasn’t until recently I thought about them again… Then I couldn’t get them off my mind, so I had to make them, it was the only solution. I hope you enjoy them as much as we did!
1 pk wonton wrappers
100 gram chocolate
50 grams raw cashews (or any unsalted nuts)
300 ml vegetable oil
Slice banana into rounds.
Place a piece of banana, 2 pieces of chocolate and 3 cashews onto centre of the wonton
This is THE chocolate cake recipe you neeeed in your life. First of all its a basic recipe, nothing fancy, nothing expensive but the result is a moist chocolatey chocolate cake – that you will make again and again! The best part is only one saucepan to wash up at the end! Read the tips at the end of recipe to make sure you get the best possible result!
2 1/2 cups sugar
2 cups water
1 teaspoon bi-carb soda
4 tablespoons cocoa
250 grams butter
3 cups self raising flour
Preheat oven to 180
In a large saucepan add sugar, water, bi-carb soda, cocoa and butter (ingredients above line)
Bring ingredients to the boil.
Cool mixture completely.
Beat in eggs and flour until smooth (whisk or electric beater)
Pour into cake tin lined with baking paper and spray with oil. (Either round or rectangle)
Bake for 35 – 40 mins for rectangle cake or 60 – 70 mins for round.
This makes a large cake – what the USA would call a sheet cake (if baked in a rectangle tin or pyrex dish.) Perfect for birthday parties & school things. But equally great round when you can cut in half and ice and the end result is an impressive large cake.
Saucepan choice is important, this is a large cake and it all goes in here and is boiled so make sure it is a large saucepan!
Do not over boil – i did this the first 847 times I made this cake – don’t get distracted! Boiled sugar is not easy to clean up.
Make sure the mixture is cooled before you add the eggs you don’t want scrambled half cooked eggs in your cake.
If I had to name a dessert that was my favourite it would be a pavlova. I detest bought ones – the middle all gooey and eggy is not my thing at all – there has to be soft centre but the crunchy crust is the best part! I believe pavlova is the perfect summer dessert. Easy to make the day before and leave the dressing until serving. I think it is probably the dessert that I get asked to make the most – seconded only by my rocky road.
I got this recipe from my recipe book – Everyday Cooking. If you ever see this book I suggest you buy it, it is by Helen Bunney and was a recipe book used by Home Ec departments – so many great recipes (mine was published in 1979 so I doubt it is still in print). Its a great basic recipe that I have made single, 1 1/2 and double batches of and it works every time. My tip is to bake it directly on the serving plate. A pavlova is notoriously hard to change from baking tray to serving tray without cracking – so cut that step out and find a serving plate that is oven safe. I had a wonderful white serving platter I used for years as my pavlova plate but in my new house it doesn’t fit in my oven!
4 Egg whites
1 cup castor sugar
2 teaspoons corn flour
1 teaspoon lemon juice
Brush tray lightly with water if it is your serving tray – if you are baking pavlova on a different tray to serving spray water onto baking paper. The water creates a steam so to crisp up the bottom for easy transfer.
Beat egg whites and salt until firm peaks are formed. (meaning when you lift the beaters out of the mix, the egg whites keep their shape)
Keep beating and add sugar gradually, keep beating after each sugar is added. continue to beat until sugar is dissolved. (to test if the sugar is dissolved rub some between two fingers and check there are no grains left)
Lightly fold in sifted cornflour and lemon juice.
Turn mixture onto baking plate and use a spoon to create a circle of approx 20 cms. Or into 6 miniature pavs.
Bake at 120 degrees for an hour or until pavlova is dry to touch.
Leave pavlova to cool completely and then dress with whipped cream and strawberries, banana, passionfruit or sprinkle with chocolate.
TIPS I often leave the pavlova in the oven over night with the door slightly ajar to cool. The slower the pavlova cools the better chance you have of it not cracking. If you baked the pavlova on a different tray to serving tray get someone to help you can left two edges of the baking paper each and transfer onto your serving tray.
In our family I am in charge of Christmas Treats – it’s my thing and I love it! So this is my list of the treats that must be on your christmas table this year, they have been always winners. Perfect for the bring a plate to the never ending list of events, perfect for a gift and perfect on a platter for an easy dessert! All the christmas treats you need – all in one place!
2. Chocolate Fudge – Im a massive fudge lover from wayyyy back. Like make my husband pull over if I see a fresh fudge sign! love it! I like making it but try and limit it to Christmas because you know – I have no self control. And for this recipe you need self control, it only has four ingredients. Head over to Fat Mum Slim to check out her fudge recipe here
3. Rum Balls – the classic christmas must have! I must confess i have been making these for years. When I was 12 I started my own christmas treat business with my bestie, these were on the list! And only about 2 years ago had I ever tasted one! So now i can honestly say that they are great because i actually know! To mix up these bad boys, don’t be afraid to use gingernuts or chocolate ripple biscuits! Check out the recipe http://monaandolive.com/2014/12/22/rum-balls/
4. Cherry Ripe Balls – if rum balls aren’t your thing or you have kids around try these guys out! From the organised housewife these guys are bound to be awesome! Check them out here
5. The final and by no means least the chocolate spider. You know how much I love chocolate spiders, I love them. I want them to be at all parties not just christmas! But a must a Christmas!!! Check them out here
What did I forget? Anything that is a must on your christmas list?
When I was about 37 weeks pregnant I bought a range of ingredients that may or may not of been for the sole purpose of chocolate spiders. However my need to have peanut butter and chocolate in my mouth was out weighed by my desire to sleep 20 hours a day. So call it willpower or call it laziness but no chocolate spiders were made. This week I tidied up my pantry (found 4 packets of M&M’S?!?!?!?!) and found the magical ingredients to realise my dream of chocolate spiders! So in celebration of the first female jockey to win the Melbourne Cup, I celebrated with chocolate and peanut butter!
If you haven’t made chocolate spiders – you’re missing out. If you have made chocolate spiders but not recently – you’re missing out. They are often left to the realm of children’s parties and christmas, when really they are just simple and delicious treats for every chocolate and peanut butter addict! And the ingredients have a long shelf life if you have a strong will power – so they are a great stand by because its bring a plate day tomorrow at school/work/life and you forgot (again)!
CHOCOLATE SPIDER RECIPE
200 – 250 grams of melting chocolate
2 tablespoons of peanut butter
1 packet of fried egg noodles
Melt the chocolate in the microwave for 30 seconds, stir.
Add peanut butter, microwave again for 30 seconds, stir.
Keep putting in microwave in 30 second bursts until smooth. (I normally find 1 1/2 minutes)
Stir in egg noodles, place in little haystacks or spiders on a tray with baking paper.
Howdy! How are we all doing in the heat? After coming back from the USA, I was looking forward to the heat and now we are in the heat, hmmm not so much! But the one good thing about this weather it is perfect BBQ weather and that is where we are off to this afternoon! So I was going to share with you my boiled chocolate cake recipe which is amazing! But our oven is still broken so I had to buy a dessert instead, what a shame. I love heating up the whole house when its already in the high 30’s! haha. Anyway instead it is time that I am sharing my World Famous Potato Salad Recipe. World famous may be a stretch but it is by far the most asked for recipe in my repartee! And it is easy peasy, but rather filling! So here it is, it will change your life! This amount makes enough for about 20 people at a BBQ.
Potato Salad Recipe!
2 kg of potato (I use the cheapest ones on the day! But pontiac are good)
1 cup of good quality whole egg mayonnaise
1 cup of sour cream
2 tablespoons seeded mustard
200 grams of diced bacon
juice of a lemon
parsley to garnish
1. Put eggs into saucepan and cover with cold water, place onto stove on high, once boiling, continue to boil for 10 mins.
2. Clean potatoes (wash and/or peel depending on potato) cut into
1 1/2 cm pieces, it is a chunky potato salad.
3. Place potatoes into a large saucepan and cover with cold water, place onto the stove to boil, depending on potato size it will need to boil for at least 20 mins.
4. Once eggs have boiled, drain and place into bowl and place into the fridge.
5. Start making the sauce, mix together the mayonnaise and sour cream (you can use a different quantities but you want the end to yield the same amount eg 3/4 cup mayo and 1 1/4 cup sour cream). Add the lemon juice and mustard, stir until all combined.
6. Place diced bacon in frypan and fry until crispy. Drain on paper towel if needed.
7. Once eggs have chilled, start to peel and cut into quarters.
8. Check potatoes, choose a larger piece of potato, pierce with fork – if it is easily inserted they are ready, if not allow to boil longer.
9. Drain potatoes well, place half into bowl that the salad will be served in.
10. Pour in a quarter of the sauce and stir through.
11. Add existing potatoes and sauce, stir until evenly combined.
12. Scatter cut up eggs on top, and finish with bacon! Add parsley if you have some on hand!