The Most DELICIOUS Chocolate Truffles!!!!

Well it’s been rather a long time since I last added a new recipe here.

With Christmas just around the corner … I thought a recipe for Chocolate Truffles would be in order.  But these are no ordinary truffles … no sir … these truffles you absolutely HAVE to make.  They are divine.  Truly!

My dear bloggy friend Mrs Bluestockings shared this recipe on her blog in 2008.  Because she did it so beautifully (with photos and everything!) I thought it might be best to just link to her post.

But first … a little teaser …

Now click HERE to visit Mrs BB’s blog for her scrumptious truffle recipe – and Merry Christmas to you all.

Fee 🙂

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CHOCOLATE & LICORICE ALLSORTS SLICE

Here’s a very delicious Slice Recipe shared by my friend Steph.  We ate this at work today and it was VERY yummy.  I had to have two pieces – just to be sure it was that good!  🙂

Chocolate allsort slice resize

INGREDIENTS

Melted butter, to grease
125 g butter, chopped
160 ml sweetened condensed milk
1 tablespoon golden syrup
1 (250 g) packet plain sweet biscuits, crushed (such as Marie)
45 g desiccated coconut
375 g licorice, coarsely chopped (packet licorise allsorts)
200 g dark cooking chocolate, chopped
30 g Copha

METHOD

Brush a 19 x 29cm (base measurement) lamington pan with melted butter to lightly grease. Line the base and sides with non-stick baking paper, allowing it to overhang slightly.

Combine the butter, condensed milk and golden syrup in a medium saucepan over low heat. Cook, stirring, for 5 minutes or until butter melts and mixture is smooth. Transfer to a large heatproof bowl. Add the biscuits, coconut and licorice allsorts and stir until just combined. Press the mixture into the base of the prepared pan and set aside for 30 minutes to set.

Place the chocolate and copha in a heatproof bowl over a saucepan half-filled with simmering water (make sure the bowl doesn’t touch the water). Use a metal spoon to stir over low heat until chocolate melts and mixture is smooth. Pour the chocolate mixture over the slice in the pan. Place in the fridge for 1 hour to set. Cut into squares to serve.

MARSHMELLOW SMARTIE SURPRISE – PARTY FOOD

Here’s another great recipe from Hazel:-

Marshmellow- Smartie Suprise … (or as some children like to call them, Smartie Eye-ball Treats!)

Hazels party treat

An absolute favourite at childrens birthday parties!! Very colourful and very tasty!

INGREDIENTS

1 bag marshmellow
2 boxes of smarties
1/2 bar Cadburys dark or milk cooking chocolate
Mini colourful cupcake cases

METHOD

1. Melt the chocolate.
2. Place mini cupcake cases on a large platter.
3. Dip the bottom of each marshmellow in the melted chocolate and place in mini cupcake cases.
4. Spoon a little dob of melted chocolate on the top of the marshmellows.
5. Place a smartie on top of each marshmellow.
6. Refrigerate.

Simple and fun 🙂

SELF SAUCING BANANA PUDDING

Here’s another recipe from Katy.  This one sounds absolutely delicious too.

This is a great recipe for anyone wanting to use up those black bananas!  We seem to always have a couple in the fruit bowl.

INGREDIENTS

1.5 cups SR flour
1 tsp bicarb of soda
0.75 cup sugar
3 mashed bananas
0.5 cup oil
2 eggs

Sauce
0.75 cup dark brown sugar
0.25 cup golden syrup (we used honey)
1 cup boiling water

METHOD

Mash bananas, oil and eggs together in a 2-3 litre casserole dish.  Add sifted flour, bicarb and sugar and mix well.
Combine sugar, syrup and boiling water and stir until sugar is dissolved.
Pour syrup mix over the back of a spoon over the cake batter (it will look terrible but don’t worry the cake rises to the top and the syrup thickens on the bottom).
Bake at 180 degrees for about 50 minutes.

Make sure you have a dollop of ice cream at the ready!

STRAWBERRY SHORTCAKE

Today’s Recipe come from my very dear friend Jenny who is one of THE most talented people I know when it comes to stitching and sewing.  Have a look at her Jenny of Elefantz Blog and see for yourself.

She posted this Strawberry Shortcake Recipe on her Blog the other day, so I asked if I could borrow it to post here.  She very kindly agreed – thanks Jen (I borrowed your photo too – hope you don’t mind?!).

Doesn’t it look delicious?  I’m definitely going to be giving this one a try.

strawberry shortcake

INGREDIENTS

125g butter
1/2 cup (110g) caster sugar
1 egg
3/4 cup (110g) plain flour
3/4 cup (110g) self raising flour
2 tablespoons strawberry jam
1 medium green apple (grated)
grated rind of 1 orange
250g (1 punnet) strawberries, sliced thinly
2 teaspoons sugar extra

METHOD

Grease a 20cm springform tin. Preheat oven to 180C (375F).

Beat butter, sugar and egg until light and fluffy.
Stir in sifted flours in 2 batches. Mix well.
Cover dough in plastic wrap and place in refrigerator for 15 minutes.
Press 1/2 the dough into the base of the greased springform tin. Spread the dough with jam.
Sprinkle the grated apple and the orange rind over the jam. Top with the sliced strawberries.
Use the remaining dough to cover the strawberries. Press down, and sprinkle with the extra sugar.
Bake for 50 minutes or until lightly browned.
Serve with cream or ice-cream for dessert, and eat the rest next day cold from the fridge – if it lasts that long!!

CHOCOLATE MUG CAKE

Alright – here is our first Recipe on The Recipe Roundabout which is shared by my good friend Katy from Dymond’s Secretarial Service.  We came across this Recipe on a Virtual Assistant network we are both members of.

INGREDIENTS

4tbs self raising flour
4tbs sugar
3tbs milk
3tbs oil
2tbs cocoa
1 egg

METHOD

Mix it all together is a LARGE mug or small bowl and microwave for 3 minutes.  Easy and extremely yummy!  Add ice-cream or cream for an added touch of decadence.

Katy says: Ok I know it’s not a Dinner Recipe but it’s something that is very child friendly, easy to remember and you’ve always got the ingredients in your cupboard.  You’ve just got to decide whether you are willing to share!!

Please leave a comment if you try this Recipe and let others know what you think.

Ciao for now….

Fee x