Thursday, November 7, 2013

Chocolate Covered Coconut Balls

These sweet, bite sized chocolate balls remind me of the chocolate bar Bounty. Pure indulgence :)

Makes approx. 25


1 cups icing sugar
1½ cups desiccated coconut
½ cup sweetened condensed milk
1 cup dark or milk chocolate melts
1 cup white chocolate melts

Optional ingredients: flaked coconut, chopped almonds, sprinkles

  1. In a large bowl, combine the icing sugar, coconut and milk.
  2. Shape into small balls (approx 15g each). Place onto a tray with baking paper. Refrigerate until firm, about 20 minutes.
  3. Melt milk chocolate and white chocolate melts, in separate bowls, one at a time, in a microwave on medium for 30 seconds, stirring after each time until smooth.
  4. Line a tray with non-stick baking paper. 
  5. Using a toothpick, dip balls into melted chocolate, allow excess to drip off. Place onto tray; repeat with remaining coconut balls. 
  6. Once all the balls are coated in chocolate, Place the remaining melted chocolate into separate paper piping bags. Drizzle the same or opposite colour chocolate over the coconut balls, allow to set in the refrigerator for at least 20 minutes and then serve.
  7. Store in an airtight container in the refrigerator for 1 week.

Monday, November 4, 2013

Red Velvet Cupcakes

Recipe from Australian Good Taste magazine, February 2011 issue, page 16


2 cups plain flour
¼ cup cocoa powder
1 teaspoon bicarbonate of soda
1½ cups caster sugar
1 cup buttermilk
200g unsalted butter, melted & cooled
2 eggs, room temperature, lightly whisked
1 tablespoon white vinegar
1 teaspoon vanilla extract
3 teaspoons red food colouring

2 x 250g pkt cream cheese, at room temperature
2 cups pure icing sugar, sifted
120g butter, extra, at room temperature
1 teaspoon vanilla extract, extra
Red sprinkles

  1. Preheat oven to 170°C. Line fifteen 80ml ( cup) capacity muffin pans with paper cases. Sift flour, cocoa powder and bicarbonate of soda into a bowl. Stir through the sugar. Whisk the buttermilk, butter, eggs, vinegar and vanilla in a large jug until combined. Make a well in the centre of the flour mixture. Add the buttermilk mixture. Stir until just combined. Stir in the food colouring.
  2. Divide the mixture among the lined pans (approx. 1½ tablespoons each). Bake for 20-25 minutes or until a skewer inserted into the centres comes out clean. Transfer to a wire rack to cool completely.
  3. Use an electric beater to beat the cream cheese, icing sugar, extra butter and extra vanilla until smooth
  4. Pipe the icing over the cupcakes and top with the sprinkles.

Saturday, November 2, 2013

Roasted Carrot Dip

Recipe from Better Homes & Gardens, Episode 38, aired on 18th October 2013


500g carrots, peeled and chopped
1 tablespoon unsalted butter
2 cinnamon quills
¾ cup water
1 tablespoon honey
2 tablespoon cream cheese
¼ teaspoon salt
pinch of white pepper
dukka, to sprinkle
crackers, to serve

  1. Preheat oven to 180°C
  2. Place carrots, unsalted butter, cinnamon and water into a roasting pan. Cover with foil. Poke some holes through the foil. 
  3. Roast carrots for 1¾ hours, cool for 15 minutes. Discard the cinnamon quills then transfer the carrots into a food processor. Add honey, cream cheese, salt and pepper. Blend till smooth. Transfer to a serving bowl.
  4. Sprinkle the dukkah and serve with crackers
Notes & Tips

Healthy alternative: substitute the cream cheese with cottage cheese
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