Tag: back to school

Boiled Chocolate Cake

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!

Boiled Chocolate Cake Recipe
The best chocolate cake -Boiled Chocolate Cake

Ingredients

2 1/2 cups sugar

2 cups water

1 teaspoon bi-carb soda

4 tablespoons cocoa

250 grams butter

________________________

4 eggs

3 cups self raising flour

Method

Preheat oven to 180

In a large saucepan add sugar, water, bi-carb soda, cocoa and butter (ingredients above line)

boiled chocolate cake
Ingredients ready to be boiled

Bring ingredients to the boil.

boiling chocolate cake
boiling chocolate cake

Cool mixture completely.

cooled boiled chocolate cake
allow the boiled ingredients to cool

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)

Prepping my baking tin
How I prep my cake tin – the nanna way!

Bake for 35 – 40 mins for rectangle cake or 60 – 70 mins for round.

Allow to cool, slice in half and ice using this chocolate icing

Eat, and make again and again.

 

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Tips

  • 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.
Boiled Chocolate Cake
Boiled Chocolate Cake

 

Never Fail Scones

These scones, are the only recipe that I have ever used. Easy and always, always turn out perfect.  The original recipe comes from a school recipe book from St Augustines Primary School, but I have altered it slightly!

scone recipe
delicious never fail scone recipe

Ingredients

3 cups SR Flour + extra for rolling

1/2 cup castor sugar

pinch salt

100 grams butter

1 1/4 cups milk

Method

Preheat oven to 240 degrees

In a large bowl sift in the flour and salt.  Using only your finger tips rub in the butter into the flour until all butter is rubbed and it looks like tiny crumbs.

Add sugar, stir in and make a hole in the middle of the mixture.  Pour all milk into the hole and mix in using a butter knife (so the mixture doesn’t stick as easily).  Mix until you have a combined ball with no flour left around the sides of the bowl or the bottom.

Sprinkle the extra flour onto your bench and gently knead out the dough until it is 2-3 cm high.  Using a scone cutter or a glass, dust rim in flour and cut out scone.  Place cut scones on a baking tray touching each other.

Roll your dough off cuts together and cut out more scones until all dough is used.  Should make 12 large scones.  Dust scones with extra flour.

Turn the oven down to 210 degrees and bake scones for about 18 mins until nice and browned.

Serve as fresh as possible with whipped cream and raspberry jam!

scones with jam and cream
scones with jam and cream recipe

 

Vanilla Cupcakes with Chocolate Icing

Vanilla Cupcakes with Chocolate Icing

This cupcake recipe is no-fail!  They are easy and delicious.  You will make them over and over agin, by far one of my most asked for recipes!  Coupled with this chocolate butter icing it is the perfect classic flavour combination.

Vanilla Cupcakes with Chocolate Icing
Vanilla Cupcakes with Chocolate Icing Recipe

RECIPE VANILLA CUPCAKES

3/4 cup castor sugar

2 cups self raising flour

125 grams butter

2/3 cup milk

2 eggs

1 teaspoon vanilla essence

Method

Makes 12 cupcakes.

Beat all ingredients together until thick and mixed well.  Normally 2-3 minutes if you use an electric mixer.  The mix should be smooth and a consistent pale colour.

(Occasionally i need to add an extra 2 tablespoons of milk, it seems to be every 3rd time, it may be the size eggs i have used?  But be aware if you use smaller eggs, or the mixture is very thick, add a dash more milk.)

Spoon into patty pans in a muffin tin, bake at 190 degrees for 12 mins.

Bake at 210 degrees if you want peaked tops for 12 mins.

Vanilla Cupcakes with Chocolate Icing
Vanilla Cupcakes with Chocolate Icing

RECIPE CHOCOLATE BUTTER ICING

The reason this chocolate icing is better then all other icings is the vanilla essence.  It might sound like a simple or unnecessary addition but once you add it in once you will always add it.  The vanilla takes it to another level in the flavour category!

2 cups icing sugar

2 tablespoons cocoa

3 tablespoons soft butter/margarine

3 tablespoons milk

1 teaspoon vanilla essence

Method

Sift together the icing sugar and cocoa.

Add milk, vanilla and butter, beat for 2 mins on high until smooth.

Spread on and eat!

If you want to pipe this icing, use 2 tablespoons of milk and butter.

Vanilla Cupcakes with Chocolate Icing
Vanilla Cupcakes with Chocolate Icing

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Peanut Butter and Oat Clusters

Peanut Butter and Oat Clusters

Peanut Butter and Oat Clusters, are a delicious and easy snack.  They are ultra versatile so you can use this recipe as a base and change the ingredients to suit your diet requirements.  For example you could use coconut oil instead of butter or sultanas instead of chocolate chips.  But personally I think peanut butter and chocolate is one of the best combinations known to man so – thats what I went with!  Once made and set on a tray pop them into a container or zip lock bag and store in the freezer or fridge.  Perfect snack for anytime, maybe even breakfast because you know it has oats in it!

Peanut Butter and Oat Clusters
Peanut Butter and Oat Clusters

1/2 cup butter

1/2 cup peanut butter

1/2 cup honey

2 cups rolled oats

1 cup rice bubbles

1 cup sultanas, chocolate chips (anything that takes your fancy)

Method

Melt together butter, peanut butter and honey, stir until smooth.

Pour over rolled oats and rice bubbles, stir until everything is coated.

Add dried fruit or chocolate chips.

Compact the mix into spoonfuls and place on lined baking tray or a silicone mini muffin tray – both work out well!

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Free style clusters and mini muffin clusters
Free style clusters vs mini muffin clusters


Place in the fridge until set.

These are 100% freezable so once set place into container or zip lock bag and put some in the freezer for later.

Peanut Butter and Oat Clusters

Choc chip cookies

choc chip cookies

This recipe is what my mum has been using, since forever. It’s relatively fool proof – my year 8 students use it. So you know it’s easy and without the chocolate chips its a great basic cookie that you can use in heaps of different ways, add peanut butter, jam drops, anything!

choc chip cookies
Choc Chip Cookies Recipe

125 grams butter/margarine
1/2 cup brown sugar
1/2 cup castor sugar
1 teaspoon vanilla essence
1 egg
1 3/4 cups self raising flour
250 grams choc chips

1. Cream together butter and sugars. At home I do it with a mix master because it’s quicker but at school it’s by hand.
2. Once it’s mixed uniformly (no visible chunks of butter) add egg and vanilla and mix until smooth.
3. Sift in flour and stir until a thick dough is formed, add all the choc chips and mix in.
4. Roll dough into same sized balls and place on baking tray, make sure they have enough room to spread in the oven.
5. Bake at 180 degrees for 10-12 minutes. When they come out of the oven they will still be soft, as they cool down they will harden.

My favourite variation is adding 1/4 cup peanut butter in step 1, it’s amazing!!!IMG_2008.JPG

No Food Processor Bliss Balls

Bliss Balls
Bliss Balls

Out of not having a food processor necessity – I made this recipe. I still wanted to get onto the bliss ball bandwagon but I didn’t want to buy a food processor (I’m holding out for a thermomix!)
Anyway, I find these really do hit the spot when you need a sweet treat that is relatively healthy!
Ingredients
1 cup of dates chopped
1 cup of nuts or seeds chopped. I use raw cashews and chai seeds to fill the gaps of the cup
2 tablespoons of cocoa
1-2 tablespoons of coconut oil (optional)
1 tablespoon of protein powder (optional)
coconut to roll in

Bliss ball preparation
Bliss ball preparation

What you do
1. In a saucepan place the dates with 1/4 cup of water, place on medium heat until reach a slight boil. Allow to slow boil for a couple of minutes until soften. Take off heat and drain.
2. Allow to cool.
3. Add cocoa, protein powder and oil, mix in.
4. Add chopped nuts and seeds, stir in.
5. Allow to cool completely and roll into balls.
6. Store in fridge, makes 12 – 15 balls depending on size.
Don’t eat all at once, you will find that – that many dates are NOT your friend :-)
Great to be put in the freezer to snack on whenever you need them, once set put a couple in a zip lock bag and put them in your work freezer great for the 3pm snack!

Bliss Balls
Bliss Balls

no processor bliss balls

10 Easy no preparation, on the go breakfasts!

NO PREP BREAKFASTS
10 EASY ON-THE-GO, NO PREPARATION BREAKFASTS

Breakfast for me is my biggest downfall! As A Home Economics teacher I am constantly sprouting how important breakfast is to my students and how is should never be missed! But in reality I would much prefer spending an extra 5 minutes in bed in the morning than putting a piece of bread in the toaster (LAZZZZZY). But in the interest of becoming organised, saving money and getting healthy (blah blah blah) I have been doing some research online and this is my list of awesome easy, grab and go, and no preparation breakfasts for busy EVERYONE!

1. Refrigerator Oatmeal also called summer porridge. This is great!!! You can make a couple in advance and leave them in the fridge – they can be altered to many different flavours! The Yummy life – got me started on this, and I can’t and don’t want to stop!
www.theyummylife.com/Refrigerator_Oatmeal

Overnight Porridge
Easy Refrigerator Porridge

2.Peanut Butter and Oat Breakfast Cookies. Watch what I Eat – Bakes in advance and eat them for breakfast (or whenever) and extra points for the chocolate and peanut butter combination!!!
http://watching-what-i-eat.blogspot.com.au/2012/06/peanut-butter-banana-oat-breakfast.html

peanut butter banana oat breakfast cookies
peanut butter banana oat breakfast cookies

3. Egg Muffins – these last for a week in the fridge so that’s 1 cook a weeks worth of breakfasts!http://www.kalynskitchen.com/2006/10/egg-muffins-revisited-again.html

Egg Muffins
Egg Muffins

4. The Undressed Skeleton makes these On The Go Breakfast Cereal Bars and these are great for kids – can make them fun and easy for them to eat on the way to school head to http://undressedskeleton.tumblr.com/post/28420991764

Cereal Bars
Cereal Bars

5. The Pioneer Woman has these AMAZING! cheesy muffins on her blog and I don’t have to say why they are a winner (CHEEEESSSSSEEEEE!!!!) Check them out at http://thepioneerwoman.com/cooking/2008/08/dairy-contest-finalist-recipe-cheese-muffins/

Cheesy Muffins
Cheesy muffins

6. Peanut Butter and Oatmeal Bars – WOW another winning combination! Check it out at
http://jenyjohn.wordpress.com/2013/09/19/peanut-butter-chocolate-oatmeal-bars-no-bake/
(you can thank me later!)

Oatmeal Bar
Oatmeal Bar

7. This zucchini Bread is a good option to mix it up from other breads! Check it out here
http://www.alexandracooks.com/2007/07/19/zucchini-bread/

Zucchini Bread
Zucchini Bread

8. Pastry’s for Breakfast! Yes please! and it has orange in it – so you know it healthy and stuff…
http://tutti-dolci.com/2014/03/orange-rolls/#_a5y_p=1461931

Orange Rolls
Orange Rolls

9. Donuts for Breakfast! Donuts for Breakfast! enough said I think, donuts for breakfast!
http://live-love-scrap.blogspot.com.au/2013/10/recipe-of-week-87-donut-muffins.html

Donut Muffins
Donut Muffins

10. Yogurt Banana Bread! Easy and healthy!
http://sweetasacookie.com/2013/03/yogurt-banana-bread/

Bread Bread
Banana Bread

I hope you enjoy these recipes – I enjoy them every morning! All the images are from the corresponding blogs and sites but all thoughts are my own! Let me know which ones are your favourites!
xx

The best chocolate brownie recipe!

Brownie
Brownie

This recipe comes from my sister – she uses this recipe for her son’s tuck-shop. It always sells out! It is an amazingly easy but delicious and moist recipe for brownies!

The moist inside of the delicious brownie
The moist inside of the delicious brownie

Recipe
4 eggs
2 1/4 cups sugar
1 1/3 cups plain flour
250 grams melted butter
3/4 cup cocoa
1/2 tsp bi-carb soda

Pre-heat oven
Melt butter, mix together all ingredients.
Pour into lined 20 x 20 cm tin. (I use a pyrex dish)
Bake 50-60 mins at 160 c
dust with icing sugar! EAT quickly before someone else does!

The whole baked slap - won't stay whole for long!
The whole baked slap – won’t stay whole for long!

I told you it was easy! and you won’t be disappointed! The best thing about this recipe is that it is so versatile, add nuts or choc chips or whatever you like! It is truly a lovely easy but moist recipe that you will keep coming back to! It makes for great school lunches but also great dessert with ice cream!

chocolate brownie dessert
chocolate brownie dessert

Easy Zucchini and Bacon Slice

EASY ZUCCHINI AND BACON SLICE

Easy lunch box ideas
Easy and freezable zucchini and bacon slice

This recipe comes from my mother, but it is go to recipe in our whole family. Easy to make, small amount of clean up and although it is zucchini slice any vegetable lingering at the bottom of your fridge will do! It is always a crowd pleaser and it serves as a great lunch box filler!

INGREDIENTS
4 zucchinis
1 onion
4 eggs
4-5 rashers of bacon, diced.
1 cup of vegetable or canola oil
1 cup self raising flour
1 cup grated cheese
Spray Oil

Method
1. Dice onion and grate zucchini. Place in large mixing bowl.
2. Add oil, flour, bacon and cheese mix until combined.
3. One egg at a time, crack and whisk with fork before adding to mix.
4. Stir everything to mix.
5. Spray baking tray, pour mixture in.
6. Bake at 180c for 40 minutes.
7. Allow to cool before slicing up and wrap individually to freeze.

Easy Lunchbox Fillers
Quick and easy zucchini and bacon slice
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