Superb Chocolate Caramel Slice

Posted on May 27, 2016 by soulfoodie92

Everyone loves a chocolatey caramel sweet treat every once and a while. Most of us also have some stray Weet-bix lying around. This recipe uses Weet-bix in the base and is super delicious with the gooey baked caramel topped with simple chocolate icing. Why not give this one a go this week or even better get in there with the kids and have a family baking day with some other tasty treats.

I’ve used EquaGold Premium Dutch Cocoa in this recipe and it just takes it from average to amazing with such a deep chocolate flavour! You can purchased here.

Weet-Bix Chocolate Caramel Slice

Ingredients

Base
180g butter, melted
1 tsp vanilla essence
1 cup weet-bix, crumbled
1 cup flour
1/2 cup sugar
2 tbsp equagold dutch cocoa
1 tsp baking powder
1 cup coconut, shaved/thread or desiccated
Caramel
1 395g tin condense milk
1/2 cup brown sugar
1 tsp vanilla eseence
80g butter, cubed
Icing
1 cup icing sugar
2 tbsp equagold dutch cocoa
3 tbsp water

2 tbsp coconut to garnish

Method:

Preheat oven to 180 degrees.
Line square 20cmx20cm cake tin with baking paper base and sides. (help you to pull out once cooked.)
Combine all base ingredients in a bowl and mix well. Press into the lined cake tin.
In small saucepan combine condense milk, brown sugar, vanilla and butter over a medium heat. Bring to a simmer stirring constantly. Once thickened pour over base and bake for 30 minutes, until caramel is golden brown and bubbling.
Allow to cool, once cold remove from tin.
Sift icing sugar and cocoa together into bowl stir in water, add more if necessary. (needs to be a thin icing)
Pour over cooled slice and smooth out evenly, top with coconut once set cut into 12 squares.

Squares: 12

Perfect with a hot cup of tea!

Sinful Chocolate Boysenberry Cheesecake

Posted on August 2, 2015 by soulfoodie92

Sinful Chocolate Boysenberry Cheesecake

I received a goodie parcel from Equagold a few days ago and as today is my day off a “Saturday to most”. So I decided that it was time to hit the kitchen and get the creative hat on. I was thinking cheesecake however I didn’t want to make the classic biscuit crumb so i opted for my moist chocolate velvet cake.

The end result is bloody delicious if I may say so myself. WOW sums up my reaction when my fork hit the chocolate boysenberry cheesecake!!! Words basically cannot describe this dessert it was basically like being in heaven! Creamy velvet chocolate cheesecake with a moist velvet cake finished with slightly sweet boysenberry gel! No need to buy chocolate and melt it into this cheesecake, Ive used Equagolds Premium Dutch Cocoa Powder it is just divine, you cant tell that its cocoa not melted chocolate.

Equagold is creating outstanding products if you would like to get your hands on Equagolds Dutch Cocoa Powder I have used in this recipe please click this link : Equagold Online Store

If you want to impress someone or treat yourself this is the recipe for you!!

Ingredients:
Velvet Cake Base
1 1/4 cup white flour
1 cup white sugar
1/4 Equagold Premium Dutch Cocoa
1 tsp baking soda
pinch salt
250ml water
1/3 cup canola oil
1 tsp vanilla essence
1 tbsp white vinegar
Chocolate Cheesecake Filling
250gm cream cheese, room temp
2 heaped tbsp Equagold Premium Dutch Cocoa, sifted
1 cup icing sugar, sifted
1/4 tsp Equagold vanilla bean paste or 1 vanilla bean, scraped
1/2 cup cream
1/2 tsp gelatine
1 tbsp boiling water
Boysenberry Gel
1 1/2 cup frozen boysenberries
1/2 cup white sugar
1/2 cup water
1 1/2 tsp gelatine
1 tbsp boiling water

Method:
1. Pre-heat oven to 180 degrees.
2. In large mixing bowl sift all dry ingredients for the velvet cake, once sifted whisk the dry ingredients to aerate and evenly mix together.
3. In a separate bowl combine all liquids for the velvet cake, pour into the center of the dry ingredients and mix through to combine. (Do not over mix)
4. Pour into a lined spring form cake tin and bake for 25-30minutes until when tested with a skewer it comes out clean.
5. Remove from oven and turn put onto a cooling rack, once cold using a bread or serrated knife cut the top of the cake off. *see the picture
6. Using a stand mixer or hand mixer attach the whisk attachment, in the mixing bowl combine, cream cheese, sifted icing sugar and cocoa and vanilla. Whisk together until smooth.
7. Scrap down the sides and be sure to get the bottom of the bowl, add cream and whisk to combine.
8. in a small bowl sprinkle gelatine over boiling water and microwave for 15 seconds, stir well and whisk into cheesecake filling.
9. Using the same cake tin as you baked the cake, reline and this time line the sides, a little cooking spray before you put the baking paper around will make it stay in place.
10. Place the trimmed cake base in the bottom of the lined cake tin, followed by the cheesecake filling. Smooth over and place in the fridge.
11. Now onto the final stage, take a small saucepan combine boysenberry’s, sugar and water. Bring to a simmer and cook until sugar is dissolved around 4 minutes, add squeeze of lemon. Bloom the gelatine the same as for the cheesecake filling step and add to the boysenberry mix.
12. Allow to cool and pour over the cheesecake filling, place in fridge for 1-2 hours. 13. Serve with whipped cream or yoghurt.

Serves:8-12

Sift all dry ingredients for the velvet cake.

Whisk together wet cake ingredients and add to dry.

Stir to combine and pour into a lined medium sized spring form cake tin.

Bake at 180 degrees for 25-30minutes.

Once cooked and cooled, remove the lump over the cake to make it flat. ( you can eat the off cuts 🙂

Leveled cake.

Whisk in 1/2 cup cream, scrape down the sides.

In stand mixer bowl combine cream cheese, sifted icing sugar, cocoa and vanilla. Whisk until smooth.

Add dissolved gelatin mixture, mix well to combine.

Line cake tin bottom and sides.

Add trimmed cake followed by cheesecake filling.

Smooth over and refrigerate.

Combine 1 1/2 cup boysenberries in medium pot with sugar and water. Simmer for 4 minutes add gelatine mixture, cool.

Pour over cheesecake filling and refrigerate for 1-2 hours if possible over night.

Remove baking paper. Using a hot knife cut a medium size wedge.

Serve with whipped cream and a dusting of icing sugar and cocoa.

Enjoy

Sweet Sundays

Posted on July 6, 2014 by soulfoodie92

Sunday

A day that marks the end of another week. I have been pretty busy over the last week and haven’t been posting much at all lately. So I decided it was about time to get back into it. With the rain clouds hanging around and friends craving something sweet I thought of what I loved as a kid and when i think about it one of the top things would have to be mums chocolate caramel slice!!
Caramel slice is New Zealand favourite found in many grandparents recipe books it brings back memories for all.

Heres an easy recipe for chocolate caramel slice from my family to yours.

Chocolate Caramel Slice

Ingredients:

Base
175g butter, softened
1/2 cup caster sugar
1 egg, beaten
2 cups plain flour
1 tsp. baking powder
3 tbsp. cocoa

Caramel Filling
1 1/2 375g cans sweetened condensed milk
5 tbsp. golden syrup
30g butter, cubed

Chocolate Icing
2 cups icing sugar, sifted
3 tbsp. cocoa, sifted
2-3 tbsp boiling water
1 tsp butter, melted

Method:

Pre-heat oven to 180 degrees. Line medium deep rectangular baking dish with baking paper.
In stand mixer bowl combine softened butter and sugar, beat for 5 minutes until pale yellow and fluffy.
Add beaten egg and beat until combined.
Sift in flour, cocoa and baking soda beat for 1 minute until well combined.
Pour into lined baking dish, press evenly over the base, dock with a fork and bake for 15 minutes.
In a small pot combine condense milk and golden syrup. Cook over a medium heat for 3 minutes until well combined.
Whisk in cubes of butter, until incorporated, cook for 2 minutes until mixture thickens stirring so the bottom doesn’t burn.
Remove base from oven, pour over caramel and return to the oven for 10-15 minutes until the caramel is lightly browned and bubbling.
Remove from oven and cool.
Once slice is cool in a small bowl combine icing sugar, cocoa, melted butter and hot water. stir with a fork until thick spreadable consistency is reached. ( you don’t want it to runny.)
Pour chocolate icing onto the cooled slice evenly smooth it over and allow to set before cutting.

Cream butter and sugar until pale yellow and fluffy.

Sift flour, baking powder and cocoa into creamed butter.

Correct texture for base.

Press evenly into lined baking dish and dock with a fork.

Add condense milk and golden syrup to a pot cook for 3 minutes.

Whisk in butter and cook for a further 2 minutes.

Pour caramel into pre-cooked slice base.

Smooth over.

Bake for a further 10-15 minutes until lightly golden.

Bake for a further 10-15 minutes until lighly golden.

Once cool, ice with chocolate icing and enjoy.

Do you like DOUGHNUTS??

Posted on June 18, 2014 by soulfoodie92

I must admit I haven’t been in the kitchen much lately and have been pretty busy with study and life. But yesterday I decided it was time to jump back in and do some sweet cooking. I though for a while what I could make that I haven’t made in a very long time and it was either chocolate mousse cake or doughnuts and well DOUGHNUTS overruled.

Here is a recipe I have created myself with gaining inspiration from others. I added something you don’t usually see into my dough; vanilla instant pudding. This was an experiment which worked, the addition of instant pudding gave the doughnut a delicate texture and subtle vanilla flavour.

Cinnamon, Choc Nut Doughnuts

Ingredients:

3 1/4 cups plain flour
1/4 cup castor sugar
1 vanilla instant pudding sachet
3 tsp. yeast
pinch salt
300ml milk, warmed
100g butter, melted
3 egg yolks, beaten
canola oil for deep-frying
1 cup castor sugar
1 tbsp. cinnamon

Extra flour for dusting/rolling
1x chocolate ganache
75gm chopped nuts

Method:

Sift flour, sugar, instant pudding, salt and yeast into bowl of a stand mixer with dough hook.
Turn on mixer for a second to combine dry ingredients and to create a well.
Whisk together milk, melted butter and beaten egg. Add to the dry ingredients and turn onto medium speed for 2-3 minutes. The dough will be sticky.
Turn out onto a lightly floured bench and knead for 2 minutes until dough is smooth.
Oil metal bowl, place dough in and brush gently with oil, cover with glad warp and place in a warm place for 1-2 hours. You want the dough to be doubled in size.
Knock back and turn dough out onto floured bench.
Roll out until the dough is 1.5 cm thick, using a medium size glass cut circles from the dough. Using the back of a piping nozzle or finger make a whole in the center of the circles.
You can re-roll the dough scraps or I like to deep-fry them as they are. This makes for no waste and great snack for the cook to snack on.
Leave to rest for 15 minutes.
Heat oil to 180 degrees.
Combine sugar and cinnamon together in a rectangular dish.
Test oil temp with the centers cut from the doughnuts, they should float to the surface and be golden brown.
Set up a cooling rack over a baking tray to drain doughnuts on straight from the hot oil.
Place 4-5 doughnuts into the hot oil at a time, cook for 40-50 seconds each side until golden brown. Turn and repeat on other side, remove from oil with metal tongs or slotted spoon, drain on wire rack.
Place in castor sugar/cinnamon mixture and coat.
Place on cooling rack until cool.
Drizzle with chocolate ganache and sprinkle with chopped nuts.

Makes: 18-20 doughnuts

Add dry ingredients to stand mixer, make a well and add wet ingredients.

Beat for 2 minutes, dough will be sticky and wet.

Turn out onto floured bench.

Knead for 2 minutes until smooth.

Once dough has doubled in size, tip onto a floured bench knead for 1 minute.

Roll out until 1.5 cm is reached.

Cut circles with a glass.

Using a piping nozzle or finger make a center hole.

Deep-fry doughnuts until golden brown.

Coat in cinnamon and sugar and cool on wire rack.

Drizzle with chocolate ganache and chopped nuts.

Chocolate Ganache

Posted on June 18, 2014 by soulfoodie92

Here is a basic recipe for chocolate ganache. This ratio of chocolate to cream can be doubled for a larger batch.

Chocolate Ganache

Ingredients:

150gm milk chocolate, chopped
100ml cream, hot

Method:

Add chopped chocolate to metal bowl.
Heat cream in small pot until just on the verge of boiling.
Pour hot cream over chocolate, allow to sit for 2 minutes.
Stir cream into melting chocolate until its smooth and no lumps appear.
Drizzle over cakes, doughnuts or leave to set slightly and it will thicken. Spoon over pancakes or have with ice-cream. The possibilities are endless.

Makes: 3/4 cup ganache

Chop chocolate, add to metal bowl.

Pour over hot cream, allow to sit for 2 minutes.

Stir cream and melting chocolate together until smooth texture is reached.

Snickers and Dark Chocolate Skillet Cookie

Posted on June 2, 2014 by soulfoodie92

Do you love cookies? Well do I have the ultimate cookie for you!! Here it is folks the; Snickers and Dark Chocolate Skillet Cookie served with a side of French vanilla ice-cream straight from the hot oven onto your awaiting plates. Perfect easy dessert and use the leftovers to fill the kid’s school lunch boxes or having with a cup of tea on that sunny day. That is if it lasts that long.

Snickers and Dark Chocolate Skillet Cookie

Ingredients:

250 gram block whittakers dark chocolate, chunky chop
2 snickers bars, chop into large peices
250 grams butter, soft at room temp
1/2 cup white sugar
4 heaped dessert spoons of condense milk
2 tsp. vanilla essence
3 cups plain flour
2 tsp. baking powder
pinch salt

French vanilla ice-cream to serve

Method:

Pre-heat oven to 180 degrees.
In stand mixer bowl, add softened butter, condense milk, sugar and vanilla essence. Beat until light and fluffy, the mix would have turned from yellow to a pale white. (it is crucial that you get your butter/sugar mix to this stage to achieve the perfect cookie.)
Scrap down the sides and beater blade, add flour, baking powder, salt, chopped snickers and 3/4 block rough chunky chopped dark chocolate. Beat until just combine.
Grease a large heavy based skillet with butter, (must have a wooden handle or metal to go into the oven!)
Add 3 tbsp. flour and shake side to side to create a non-stick base for the cookie dough. Bang excess flour out.
Tip cookie dough into skillet and press down evenly.
Bake in pre-heated oven for 30-35 minutes until golden brown. (it will be soft to touch, but once cools slightly will harden to the perfect cookie.)
Sprinkle over the remaining chopped chocolate, let sit in the turned off oven for 2 minutes to melt.
Serve your skillet cookie warm from the oven with a side of French vanilla ice-cream or a glass of warm milk.

Serves: 12 slices

Combine sugar, condense milk, vanilla essence and soft butter in stand mixer.

Beat until fluffy and pale white in colour.

Chop snickers into chunks and 3/4 block chocolate.

Add flour, baking powder, pinch salt, snickers and 3/4 chocolate to the beaten butter mix.

Perfect cookie consistency.

Grease cast-iron skillet with butter.

Add flour, shake side to side to evenly coat, bang out excess.

Tip cookie dough into prepared skillet.

Press down evenly with your fingers.

Bake for 30-35 minutes until golden brown.

Add remaining chocolate and leave in turned of oven for 2 minutes.

Remove from oven allow to sit for 2 minutes.

Serve warm from the oven with a side of French vanilla ice-cream.

The Ultimate Cookies and Cream Cheesecake

Posted on May 28, 2014 by soulfoodie92

The Ultimate Cookies and Cream Cheesecake

This cheesecake is a no baking required easy to follow recipe. With subtle hints of lemon it goes down a treat with creamy, chocolaty cheesecake. This truly melts in your mouth, perfect way to treat the family or special someone.

Ingredients:
500 grams oreos
70 grams butter, melted
2x 250 gram tubs cream cheese, room temp and soft
2 cups icing sugar, sifted
1 lemon zest and juice
1 tsp. vanilla essence
2 tsp. gelatin powder
2 tbsp. cold water
250 ml cream, soft whip
3/4 block Whittaker’s milk chocolate
125ml cream, hot/just boiling

Extra Oreos to decorate and Cookie and Cream Hershey’s Kisses.

Method:

Line medium spring-form cake tin with baking paper as seen below.
Place 280 grams of oreos in food processor and pulse until a fine sand texture is reached. Add melted butter and pulse to combine.
Pour crumb into lined cake tin, press firmly together to form an even base, place in fridge.
Using a hand or stand mixer, whip cream to soft peaks and set aside. Add cream cheese to clean bowl and whisk until smooth and are no lumps, add icing sugar, vanilla and lemon, whisk to combine.
Combine gelatin and water, microwave for 30 sec stir until dissolved and slightly cool, add to cream cheese mix.
Take 170 grams oreos and roughly pulse in food processor to achieve chunky texture.
Add chunky oreos and whipped cream fold through until just combined, pour on top of the chilled cheesecake base and return to fridge.
Add chipped chocolate into bowl, the smaller the faster it will melt.
Place cream in a small saucepan and heat until rapidly simmering , stirring to avoid burning. Pour hot cream over chocolate, allow to sit for 2 minutes.
Whisk the cream and chocolate together, it will be a thick glossy texture, whisk until there are no lumps.
Pour chocolate over chilled cheesecake and return to the fridge for 1 hour until chocolate layer is set.
Remove from fridge, using a small hot knife gently run your knife around the edge of the cheesecake, then remove the spring-form ring.
With a palette knife pull on the baking paper gently and place knife between cheesecake base and baking paper, slide cheesecake off onto serving dish.
Decorate the edge with xtra oreos and cookie and cream Hershey kisses.
Run sharp knife under hot water, dry and cut cheesecake, if you want clean cuts do this for every cut, handy to have a jug of boiling water beside you at this point.
Serve on its one or perfect with plain yoghurt.