Rocky Road Crunch Bars

Most years I go crazy and buy too many Easter Eggs but this year I limited myself to buying only a few and we enjoyed my bakes instead. I did however get given a very big Easter egg from my mother in law of which I only managed to eat some of the yummy choc truffles before I started my diet. So today I decided to put the left over chocolate egg and some mini eggs to good use and make this adapted version of Rocky Road. Don't worry I haven't fallen off the diet wagon, infact I'm doing very well and my clothes are starting to feel loose, tomorrow is weigh in day so we shall see. My son, his family and one of his friends are coming to stay today and these bars of sheer chocolate pleasure are for them. Unfortunately hubby is away in Madrid on business so none for him!

Rocky Road Crunch Bars

Ingredients

125g butter
350g left over Easter egg chocolate, broken into pieces
3 tbsp golden syrup
200g digestive biscuits
100g mini eggs
100g mini marshmallows, extra for decoration

Heat the butter, chocolate and golden syrup in a heavy-based saucepan over a gentle heat. Remove from the heat, scoop out about 125ml/4½fl oz of the melted mixture and set aside in a bowl.

Place the biscuits into a plastic freezer bag and crush them with a rolling pin until some have turned to crumbs but there are still pieces of biscuit remaining.

Fold the biscuit pieces and crumbs into the melted chocolate mixture in the saucepan, then add the marshmallows and mini eggs.

Tip the mixture into a 24cm/9in square baking tin and smooth the top with a wet spatula.Pour over the reserved 125ml/4½fl oz of the melted chocolate mixture and smooth the top with a wet spatula. Decorate with extra marshmallows.

Refrigerate for about two hours or overnight. To serve, cut into 24 fingers.

Blond Rocky Road

A while back I bought Gizzi’s Kitchen Magic by Gizzi Erskine after seeing her cook wonderful recipes on TV for This Morning and hearing wonderful things about her first cookbook. I’ve not been disappointed and her book delivers everything I was expecting and more. There are so many recipes that I can’t wait to try. One of the first to catch my eye and have me drooling was this recipe for Blond Rocky Road and I couldn’t wait any longer. I can’t begin to describe how absolutely divine this version of rocky road is, it’s creamy, crunchy, chewy, nutty and will have you wanting more. These are testing my resolve to lose weight but I won’t give in to these blond bombshells!

Blond Rocky Road

Makes 24 squares

Ingredients
100ml double cream
1 tbsp instant espresso powder
125g unsalted butter, softened
300g white chocolate, broken into pieces
3 tbsp honey
200g shortbread
100g mini marshmallows
100g macadamia nuts, toasted
100g fudge, chopped into small cubes

Heat the double cream in a small, heavy-based pan over a low heat. Add the coffee powder and stir until dissolved, then put to one side. In another heavy-based pan, melt together the butter, white chocolate and honey over a gentle heat. Remove from the heat, then transfer one-third of the mixture to another, smaller bowl and set aside to cool. Pour the remainder, along with the coffee cream mixture, into a large mixing bowl.

Place the shortbread in a plastic freezer bag and bash with a rolling pin until you have small pieces. Tip the shortbread pieces, mini marshmallows, macadamia nuts and fudge into the mixing bowl with the other ingredients and mix together well.

Line a 24cm square brownie tin with clingfilm. Pour in the rocky road mixture and level off the surface. Pour on the reserved butter and white chocolate mixture and smooth the surface. Pop it into the fridge and leave to chill for at least 2 hours, or overnight. Lift the cling film up to take the biscuits out of the tin, and cut the rocky road into 24 squares to serve. They need to be kept chilled or they can become a bit sticky.

Rocky Road

As promised here is the Rocky Road and 3rd recipe I have made from my latest book purchase. These are not your average Rocky Road; they are a lighter, less dense version and unlike the ones I have made by Nigella you can actually eat more than one slice and not feel like you’ve had too much. Don’t get me wrong I love Nigella’s version, but if I am going to be honest and judging on my boys reactions, I would have to say that given a choice we would have these again. This Rocky Road consist of a wonderful combination of creamy, buttery chunks of shortbread, spongy marshmallows and crunchy rice krispies all fused together with chocolate caramel. I dare you to make these and stop at one!

Rocky Road

Ingredients

3 Mars bars

100g butter

5 shortbread fingers

140g marshmallows

50g Rice Krispies

Chop up the Mars bars and place them in a small pan with the butter. Melt over a gentle heat. Break the shortbread into chunks and stir into the mixture with the marshmallows and Rice Krispies. Press the mixture into a lightly oiled 15cm-square tin and leave to set in the fridge. When set, cut into squares, turn out upside down and serve.

Festive No-Bake Peanut Butter Squares

These festive peanut butter squares are from Betty Crocker’s Christmas Cookbook, which is packed with wonderful recipes to cook and bake over the holiday period. I made these bars last year and they were a big hit in our home with friends and family, so I couldn’t wait to make them again this year. They are the perfect recipe if you’re looking for something quick and easy to make after a long day of other Christmas preparations, and they look very Christmassy with festive candy decorations.

Festive No-Bake Peanut Butter Squares

Ingredients
1 ½ cups powdered sugar (icing sugar)
1 cup graham cracker crumbs (digestive biscuits)
½ cup butter or margarine
½ cup peanut butter
1 cup white vanilla baking chips or semisweet chocolate chips (6oz)
Festive candy decorations, if desired

In a medium bowl, mix powdered sugar and graham cracker crumbs. In a saucepan, heat butter and peanut butter over low heat, stirring occasionally, until melted. Stir into crumb mixture. Press in ungreased 8-inch square pan.

In another saucepan, melt chocolate chips over low heat, stirring frequently. Spread over crumb mixture. Immediately sprinkle with candy decorations. Refrigerate about 30 minutes or until firm.

Cut into squares. Store loosely covered in refrigerator.

Glittery Marshmallow Cripsy Squares

Last year I was really excited when Nigella Express hit the stores but upon receiving my copy I was so disappointed, it wasn’t the Nigella I was accustomed with. I haven’t cooked or baked much from the book, a first for me cos I have enjoyed and love all her other books, including the new Nigella Christmas! But I was determined to get my head around this new style of writing and recipes and took the book down from the shelf last week and I am happy to report that it’s growing on me. Earlier in the week I made the Rocky Road Crunch Bars which were a huge hit and were gone in less than 24hrs, so we are getting off to a good start. One of the recipes which really caught my eye was these Marshmallow Crispy Squares, must be the glitter cos I LOVE glitter and sparkle, oh yes and pink! I’m a true girly girl and these squares are just too cute, they would be a huge hit with girls of all ages. My boys will enjoy these too; anything that tastes sweet, buttery and crispy will get their vote (even if they don’t look too macho with glitter all over their mouths...hahaha, gosh I need a laugh today and I am looking forward to this later on).

Marshmallow Crispy Squares

45g butter
300g mini marshmallows
180g Rice Krispies
Edible glitter or sprinkles (optional)

Melt the butter in a large, heavy-based saucepan over a low heat.

Add the marshmallows and cook gently until they are completely melted and blended, stirring constantly.

Take the pan off the heat and immediately add the cereal, mixing lightly until well coated.

Press the mixture into a greased 32cm x 23cm tin; you may have to put on vinyl CSI gloves and press it down into the corners, as it will be very sticky. Flatten the top and then scatter over the edible glitter or sprinkles, if so inclined.

Let the marshmallow crispy squares cool completely in the tin and then cut them into 24 squares.

Rocky Road Crunch Bars

I was watching a recent episode of Nigella Express and watched Nigella making this simple and very tasty recipe for Rocky Road Crunch Bars. I can’t believe I’ve never made this classic combo before today and it’s one of those popular bars that most of us remember from our childhood. These bars are an indulgent chocolate treat and packed with yummy ingredients. I used white and pink marshmallows, only because I love pink and I thought the pink studded through the bars makes it look pretty! Be warned these bars are rich and sweet but no kid or adult would be able to refuse a slice of this sinful piece of sheer pleasure.

Rocky Road Crunch Bars

Ingredients
125g/4½oz soft unsalted butter
300g/10½oz best-quality dark chocolate, broken into pieces
3 tbsp golden syrup
200g/7¼oz rich tea biscuits
100g/3½oz mini marshmallows
2 tsp icing sugar, to dust

Method
Heat the butter, chocolate and golden syrup in a heavy-based saucepan over a gentle heat. Remove from the heat, scoop out about 125ml/4½fl oz of the melted mixture and set aside in a bowl.
Place the biscuits into a plastic freezer bag and crush them with a rolling pin until some have turned to crumbs but there are still pieces of biscuit remaining.
Fold the biscuit pieces and crumbs into the melted chocolate mixture in the saucepan, then add the marshmallows.
Tip the mixture into a 24cm/9in square baking tin and smooth the top with a wet spatula.Pour over the reserved 125ml/4½fl oz of the melted chocolate mixture and smooth the top with a wet spatula.
Refrigerate for about two hours or overnight.
To serve, cut into 24 fingers and dust with icing sugar.

Cheesecake Heaven!

Double Chocolate Orange Cheesecake

Caramel Toffee Cheesecake

This weekend has been one with family visits on both Saturday and Sunday, which involved entertaining. Something which I really enjoy as it involves cooking, baking and an opportunity to try new recipes. I wanted to try out 2 cheesecake recipes and this was the perfect excuse. The Double Chocolate Orange Cheesecake is a dream come true for all those who love the choc/orange combination! This is a rich cheesecake with a mascarpone filling made with a simple no-bake method. I did tweak the recipe and instead of making individual portions, I made a single regular 8inch size. I then added melted orange chocolate to the surface and swirled, giving it the marble effect. My other choice of cheesecake (my favourite of the 2) was a Caramel Toffee Cheesecake, a recipe I found on a wonderful blog and it was love at first sight. This is a truly decadent dessert and one that was enjoyed by my mother in law who now wants the recipe. The freshly made hot caramel sauce poured over before serving was the perfect topping. Words can not describe how good this cheesecake was, infact both of them were a big hit with my guests!

If you would like to re-create both recipes, click on the links below.

Double Chocolate Orange Cheesecake

Caramel Toffee Cheesecake

Deluxe Malteser Traybake

I present to you the Deluxe version of Malteser Traybake. I came across this amazing version of the malteser traybake at Ruth's blog, Ruth's Kitchen Experiments (well worth a visit)! Malteser traybake has been a big favourite in my home since its discovery, being so addictive it is polished off within a couple of days (if your lucky). I've had a sneaky nibble when cutting the traybake and know once my boys get a taste there won't be a crumb left on the plate! I can only say that this version will be made many more times and is an overall winner in my books!



If you would like to re-create this highly addictive traybake, you can find the recipe here.

Millionaire's Shortbread

I have always wanted to make my own Millionaire’s Shortbread but it’s like so many things, it gets left on the back burner. I came across this recipe in my recent BBC Good Food Magazine and I knew the time had come to finally make this absolutely heavenly treat! I love the fact that this recipe is a no-bake (as much as I love baking, I am a big fan of no-bakes at times). My hubby adores this, and he often treats himself to a pack of shop-bought but I reckon once his tried this version he will be placing orders at the goddess’s kitchen!

Millionaire's Shortbread

Ingredients

Makes 9-12 pieces

Preparation time: 10 minutes

Chilling time: approximately 1 hour

Base

200g (7oz) shortbread biscuits, crushed

25g (1oz) butter, melted

Filling

150g (5½ oz) butter

150g (5½ oz) dark brown soft sugar

397g can Carnation Condensed Milk

Topping

200g (7oz) milk chocolate, melted

You will also need: 20cm (8in) square brownie tin, lined with baking parchment.

Method
Mix the crushed biscuits with the melted butter and then lightly press the mixture into the tin to make an even layer. Chill for 20 minutes.
Place the butter and sugar into a non-stick pan and stir over a medium heat until the butter melts and the sugar dissolves. To make a golden caramel, add the condensed milk, stirring continuously, until the first bubbles appear on the surface. Remove from the heat as soon as it comes to the boil.
Spread the caramel evenly over the crumb base and then cool and chill for 40 minutes. Pour the melted chocolate over the caramel, smoothing to the edges.
When the chocolate has hardened a little, cut into squares.

Chicken Casserole and Malteser Traybake

Today I have cooked a Chicken Casserole for our Sunday meal. My hubby has been requesting this for some time, so being a good wifey his wish was granted and voila Chicken Casserole for dinner. This is another easy to create dish and perfect for a lazy rainy Sunday like today. I will be serving this with creamy mash potato.

Chicken Casserole
SERVES 8-10
PREPARATION 25 MINS
COOKING 1 HR 30 MINS

4tbsp olive oil
4 leeks, cut into 1cm (½in) thick slices
6 rashers streaky bacon, chopped
3 stalks celery, sliced
500g (1lb) baby or Chantenay carrots, scrubbed
8 large chicken thighs
4 chicken breasts, halved
3 fresh bay leaves
4 cloves garlic, peeled and left whole
1 litre (32fl oz) chicken stock
Fresh thyme (optional)

1. Heat the oven to 180°C (gas mark 4). Heat the olive oil over a medium heat in a large frying pan or a large flameproof casserole dish or saucepan. Sauté the leeks, bacon, and celery for 5-6 minutes, or until they have softened (without browning too much). Add the carrots, chicken pieces, bay leaves, garlic cloves and stock. If you do have some fresh thyme, add a few sprigs of it to the mixture.
2. Bring to the boil, cover with a tight-fitting lid and transfer to the oven. Cook for 1 hour. Remove the lid and cook for a further 30 minutes, or until the chicken is nicely coloured.
3. Set the casserole aside to cool and then divide it into individual portions. Freeze in airtight containers and keep for up to 3 months. Defrost the casserole before reheating in a covered saucepan over a gentle heat.

Malteser Traybake

I present to you this weekend's second installment of traybake but today I have used Maltesers. I have lost count of the times I have made this traybake using Maltesers and it is by far the best no bake treat I've ever made. My son and hubby are addicted to this, infact anyone I know that's tried this has become addicted within seconds of the first bite! I tend to make it every once in a while as a treat (this stuff should come with a health warning, yes its seriously good), I don't want to add to the number of obese cases already hitting the nation, so a little of something naughty every once in a while does us all good. After all what would life be without a little traybake now and then!

Mint Aero Traybake

If you have experienced the Malteser Traybake Phenomena then you will know how highly addictive but absolutely delicious it is. But have you experienced Mint Aero Traybake? I can only describe this as good if not better than those Mint Viscounts! I was very disappointed to discover this week that our Mint Aero Bubbles are no longer green inside but all brown now!! The whole point of mint aero was the gorgeous green colour. I can only imagine that this is all part of the E-Number removal from sweets and chocolates, soon we will have to sign a disclaimer before trying anything, nuff said!

Mint Aero Traybake

Ingredients

100g butter

200g milk chocolate

3 tablespoons Golden Syrup

225g finely crushed digestive biscuits

225g Mint Aero Bubbles or Maltesers

Melt together the butter, chocolate and syrup then add the crushed biscuits and the mint aero bubbles or maltesers. Mix together quickly then pour into a lined swiss roll tin, level with a spoon and chill till set. For a special occasion drizzle with some melted white chocolate. Once chilled, cut into squares.

Praline Cake

Whilst browsing the blog world, I came across this recipe via an amazing blog called Happy Loves Strawberry, by the very talented Indigo, who has a gift with words, and not to mention amazing pictures of her bakes. When I spotted this recipe I knew instantly that I had to make this asap. I showed my son and he said, "mum you have to make that", and I knew my instinct had been right. Come on who could pass up a slice of this cake? Certainly not an experienced or novice chocoholic. I would describe this cake as chocolate heaven and more-ish. Indigo I hope I have done your grandmother's recipe justice and thanks so much for sharing your family recipe ;o)

Recipe for Praline Cake

Chocolate Oatmeal No-Bakes

While browsing Amazon last week (one of my favorite past-times), I came across and bought this great book called No-Bake Cookies by Camilla V.Saulsbury, more than 150 fun, easy and delicious recipes for cookies, bars and other treats that are made without baking! I love baking but the idea of making cookies and other wonderful treats without having to turn the oven on is an attractive offer for times when you want ease and simplicity. These Chocolate Oatmeal No-Bakes are very popular and if you’ve never made no-bake cookies I would highly recommend you start off with these!

Tasty treats in no time at all ;o)