Food of the Gods

Easter is not far away, and it’s the sweetest time to indulge in some chocolate.Without the guilt factor – right! It’s also a time when I need to get cracking and hatch a few whimsically dressed eggs for festive Easter. We’ve only just said goodbye to Santa and his sleigh and it’s hello, Easter bunny.

So it’s time to cook with chocolate. There are so many wonderful recipes that I’ve tried over the years and over the next couple of weeks will try and put together some of my favourites.

This weeks recipe doesn’t call for chocolate, but cocoa powder, it’s a new recipe given to me from a friend, a chocolate taste with cocoa powder and maltesers.

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Maltesers consist of a roughly spherical malt honeycomb centre, surrounded by milk chocolate, and they give this slice a delicate ‘crunch’.


Malteser Fudge Slice

1 cup Self-Raising Flour

3/4 cup cocoa powder

120g Maltesers

2 eggs, lightly beaten

3/4 cup sugar

2 tablespoons  vegetable oil

2 x 200g tubs light vanilla Fruche

*Frùche is a soft, spoon hugging traditional European style fromage frais. The creamy texture and delicious real fruit and dessert flavours are what make frùche such a unique taste sensation. It’s a perfect healthy treat that despite it’s soft, spoon hugging texture is 98% fat free. As a substitute use a vanilla flavoured thick yogurt or light cream cheese.

1 tablespoon icing sugar

Preheat oven to 180°C. Coat a lamington tin with cooking spray.

Sift the flour and coca powder into a large bowl. Stir in the Maltesers. Combine the eggs, sugar, oil, and Fruche and fold into the flour mixture. Spread into the prepared tin and bake for approx. 30 minutes or until firm to touch. Cool in the tin. Cut into pieces and dust with icing sugar.

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A touch of simplicity…




Linking to:

The Kings Court IV and Turning The Clock Back : What’s Cooking Wednesday

It’s a Keeper Thursday : A Recipe and Craft Link up

Moms Crazy Cooking: This Weeks Cravings #21 Chocolate


Chocolate Apricot Delights

I’ve never really been a biscuit/cookie baker. Except maybe for the traditional Italian biscotti. However since spending time with my niece and nephew, the week begins with a bake off between biscuits and slices, thin enough and bite size enough to fit into the school lunch boxes.

So I started the challenge of finding some new, fruity cookie recipes to bake. Interesting enough the list is infinite and the stack of cookbooks even higher. With a large variety of ingredients to choose from, I settled for apricots. As they’re on the hit list of my niece and nephews taste buds.

These delicious ( if I don’t say so myself ) cookies are easy, easy as child’s play.

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No fancy formats, all in a bowl, easily made and cooked within 20 minutes.

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I found this recipe in Biscuits and Slices ( Murdoch Books)In this book you’ll find a collection of Biscuits and Slices, you’ll find tempting treats to suit all tastes. There are savory biscuits, perfect for morning tea. Tempting home made melting moments, chocolate chip cookies, brandy snaps, coconut slice, crunchy muesli slice and the list for chocoholics is irresistible.

A great easy step by step cookbook with no fail recipes. My sister has tried many recipes in this book and I hope to try a few more for her and the family. A real treasure chest of sweet surprises.

Chocolate Apricot Delights


1/2 cup (80g) finely chopped dried apricots

1/3 cup orange juice

20g unsalted butter

3/4 cup self-raising flour

1/2 cup plain flour

60g unsalted butter, chopped

1/4 cup caster sugar

2 egg yolks

1/2 cup (70g) grated milk chocolate

150g white chocolate melts

Preheat oven to moderate 180°c. Line a biscuit tray with baking paper.

Combine apricots, juice and butter in small pan. Stir over low heat 5 minutes, remove from heat and leave to cool.

Sift flours into large mixing bowl, add butter and sugar. Using finger tips, rub butter into flour for 2 minutes until mixture is fine and crumbly. Add yolks, grated chocolate and cooled apricot mixture.

Press mixture together to form a soft dough. Turn onto a lightly floured surface, knead for 2 minutes until smooth. Roll 2 level teaspoons of mixture at a time into balls. Place on tray and with a lightly floured fork press mixture down. Making cookie shape. Bake 15 /20 minutes or until lightly browned.

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Transfer to wire rack to cool. Melt chocolate melts over low heat, dip half of the cookie of spread the melted chocolate as I did over the top adding extra white chocolate melts for decoration.

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A great cookie for grown ups, and the well deserved morning tea break.


Join in with The Kings Court IV, What’s cooking Wednesday.

Take a break my friends… you deserve it!


Stuck on the roof of your mouth!

You’re  in control!!.

Stuck on the roof of your mouth. Chocolate chip flavour. Cocoa boosted.A crunchy baked outside coating but wait….

an irresistible melting soft fudgy centre.It’s a tongue

twisting, deliciously breathtaking experience, of pure indulgence, all combined to make this mouthwatering chocolate chip cookie

one of the best I have ever tried.

I’m having some quality time with my sister and her family. I’m experiencing a world  I have never ventured into. The world of motherhood. Can it really be this exhausting! I’m loving every minute of it. Every day is a new adventure into the world of 6 and 8 year olds.Can there be this much competition at a young age!

A wonderland of play, a kaleidoscope of colours…

Making and baking things have strung a new string in my creative mind. 

What to make for the first day of school, lunch box treats?

The shiny new lunch box is filled with fruit,crackers,cheese,sandwiches(healthy) and of course that energy boosting sugar plus delight.

Here’s the favourite of my niece and nephews taste buds….

Chocolate Chip Cookies.

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Read on for this recipe,it’s childs play …

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