Tuesday, September 30, 2014

Malty Marshmallow Treats.

Good morning to you all! Firstly apologises for not posting within the last few days, as my Internet has been dropping out frequently, so I have not been able to jump onto the web. 

I am sharing with you a super sweet treat that is full of sugary, chocolate, marshmallow goodness. 

Who doesn't like chocolate pieces in their bakes? Apart from the hassle of actually trying to stir them in the mixture, because it is a challenge to not want to open the packet first and eat them as you go. Sometimes the chocolate wins and other times the will power over runs it! 

Whilst it is not the healthiest of treats, the title does give it away by stating it as a 'treat'. We are all allowed every so often and these are perfect to wrap up and take on the go. 

A little tip: you will be strong teeth to bite into these, because once the marshmallow and butter sets it is solid - but that is more fun right? 

Salty and Malty Marshmallow Treats Recipe: 
*Serves 9 reasonable portions 

120g Unsalted Butter 
40 Large Marshmallows, preferably white 
1/4 teaspoon salt 
6 cups rice cereal 
1/3 cup milk powder 
1 cup coarsely chopped Maltesers 
Coarse sea salt for topping 

1. In a large saucepan over medium heat, melt the butter. Melt it until it begins to crackle and sizzle, and it starts to brown. 
2. Add the marshmallows to the melted butter and reduce to a low heat. 
3. Add the salt and stir until the marshmallows are completely melted and are throughly combined with the butter. 
4. Quickly add the rice cereal and malt powder, and stir to combine. The mixture will now become thick and sticky. 
5. Allow the mixture to cool slightly before adding 3/4 cups of Maltesers and stir until just combined. 
6. Press the mixture into a 9x9 inch square pan. 
7. Firmly press the mixture into the prepared pan and make sure the bars are thick. 
8. Press the remaining Maltesers pieces into the top of the treats. 
9. Put in the fridge to set for around 20-30 minutes. This process will not take long due to the bars already being so thick and sticky. 
10. Slice in 9 large squares or smaller pieces, whatever your heart desires. 
11. These treats will last unto five days. 

Bon Appétit! 
M x 

Monday, September 22, 2014

Chocolate & Marshmallow Cookie.

And we are back again on this glorious Monday for a sweet recipe. 

Can I have a drum roll please for the fantastic recipe of Chocolate and Marshmallow Cookie! A wonderful treat to bake for an Autumn evening and even throughout the winter time. 

This delicious chocolate and marshmallow is scrumptious and like I say with most of my bakes, they are best warm. As it includes marshmallows, you want it to still be slightly melting along with the chocolate oozing out in each bite. 

It is the perfect recipe for a campfire, as it is a twist on the classic smores. 

As per usual this treat is easily adaptable for your desired taste and it went down a storm at one of my family gatherings a couple of weeks back. 

I hope you enjoy this awesome recipe and be sure to come back on Wednesday for another yummy post. 

Chocolate & Marshmallow Cookie Recipe. 
*Makes about 18 cookies 

100g dark chocolate 
75g unsalted butter 
1 1/4 cup caster sugar 
1 egg
1 and 3/4 cup plain flour 
1/4 teaspoon baking powder 
1/4 teaspoon salt 
1 bag of marshmallows, roughly chopped 
50g dark chocolate 

1. Preheat oven to 180-degrees and line a baking tray with parchment paper. 
2. Melt the chocolate in a heatproof bowl and let it cool.
3. Mix the butter and sugar with an electric mixer until fluffy. 
4. Add in egg and mix well. 
5. Gradually add the sifted flour, baking powder and salt. Mix well. 
6. Chill in the refrigerator for 20 minutes.
7. Make small balls (30-60g) from the dough and place chopped marshmallow pieces on the cookie alongside chunks of dark chocolate. 
8. bake for 12-15 minutes and transfer them to a wire rack to cool. 

Bon Appétit!
M x 

Friday, September 19, 2014

Raspberry & Lemon Cheesecake.

Another scrumptious recipe it heading your way this very instant! 

As you can tell by the title and possibly the photographs below, I am sharing with you a delicious, creamy and sweet cheesecake recipe. 

As you can tell from the images the ratio between biscuit and cream cheese is slightly different. So in order to not be hit with a whopper amount of raspberry and lemon cream cheese, I decided to make an extra portion of the crumbled biscuit base to sprinkle of the top, which would add more texture to the top for when you first spoon into the glass. 

It is a perfect option for a 'lighter' dessert, as it is not full with rich chocolates making it dense and overwhelming. 

A perfect summer treat! 

Raspberry & Lemon Cheesecake. 

For the crust 
160g graham crackers (simple digestive biscuits will work also) 
1 tablespoon sugar 
70g unsalted butter, melted 

For the filling 
120g caster sugar 
zest of 2 lemons 
8oz cream cheese (1 packet) 
2 teaspoons lemon juice 
1 teaspoon vanilla extract 
165ml double cream, whipped 
200g raspberries (fresh or frozen, either will work) 

1. In a food processor blitz together all of the crust ingredients until it resembles and crumble mixture. 
2. Evenly divide the crumbs between your individual serving dishes and press firmly into the bottom, making sure to keep 4 tablespoons for later, (1 per cheesecake). 
3. In a large bowl mix together the sugar and lemon zest. Add the cream cheese and beat with an electric mixer until smooth. 
4. Add the lemon juice and vanilla mixing to combine. 
5. Using a rubber spatula, fold in the whipped cream until well blended and then fold in the raspberries. 
6. Evenly pipe or spoon the filling into the serving dishes. Cover with plastic wrap and refrigerate for at least 2 hours before serving. 
7. Garnish with leftover crumble (3TBSP), raspberries and a sprig of mint. 

Bon Appétit! 
M x

Wednesday, September 17, 2014

A mini break away.

As you may or may not know already, from Wednesday to Sunday last week I had a mini break away and spent the time cruising the Murray River in a house boat. So I thought I would shares some picture snaps with you if you are not aware what the Australian surroundings look like near the River. 

It was certainly a relaxing break that allowed me to study at my own pace, read, soak in the spring sunshine and practice taking photographs - which I adored. 

Here are some snippets of the boat itself as well as the environment, places we moored and wildlife. The large boat in the images below are a well known house boats that sails the river and has many cabins onboard for numerous guests. The design and detail of the boat was simple beautiful and traditional. 

As well as walking around a couple of the towns it made me really appreciate architecture and how much I have fallen in love with the style and minor details to buildings. 

Whilst the evening and mornings were exceptionally chilly, it was cosy to wrap up in layers watch films or read books whilst being able to see all of the outside world pass by with the number of sliding doors inside the boat. 

It was defiantly a unique experience and I would certainly recommend you give it a whirl for a couple of days away and I would love to step it up to the next level and hop onto a cruise ship some time soon. 

M x 

Monday, September 15, 2014

Malteser overload.

Hello all, and welcome to a fresh week and start. I had a lovely break away to recharge my batteries, even though I still managed to wake up at my usually time of 6am, but there was the nice feeling of not having to rush to go anywhere. I have also succeeded at writing another list of blog post ideas that I hope to create sometime in the future. For now I will be posting all of the food creations that have been stored in a file on my computer for quite sometime, as I work through these last two weeks of school until a another two week break.

You can probably tell already that I am slowly editing the design of my blog. I have added the image of myself wearing an ‘OMG CAKE’ t-shirt, which to be honest I think is a genius creation, and my mum help me create the idea when we were out shopping, so I best give some credit to her! It took many takes of positioning the cake as well as going through two different types of cake, until I was over the moon with how my Malteser cake turned out and my final photograph.    

I had a vision in my mind of how I wanted the finish look to be, and I would say it was 95% accurate there were only minor alteration needed. Before I started baking and shooting, I knew the style and quality that I wanted and the next stage was actually pulling it off. Usually if something doesn't work out right the first time, I tend to lose interest and feel as though I cannot do it. However, this time around was different! I was determined to create a good quality photograph that I was happy with, looked professional to an extent and showcased my style and enthusiasm for my blog. I absolutely love my blog, as it is a way to showcase everything that I love, build confidence, escape from my schooling days and have it to look back on someday in the future.

Anyway … by adding the brick wall behind added a rustic vibe whilst still keeping it quite simple, but it added a layer of texture and another visual layer to the photograph. For only including my torso area meant that the image was concentrating on the t-shirt, which is what I wanted the main focus to be with a large piece of layered cake to help emphasise the lettering.

Overall I am happy with how it turned out! However I would like your advice with the shape of the photo. Should it be square or round?
As the logo for my blog is round I was unsure if I should transition it through into my blogs image?

Now moving onto the cake itself … it was absolutely delectable. Light and fluffy chocolate cake that is not to rich and overpowering, which means with the chocolate buttercream and layer of maltesers there is an even balance in chocolate. I also included a layer of raspberry compote filling on top of a buttercream coating to add another pop of flavour, and help reduce the richness from the overload of chocolate. As the entire cake is pure chocolate, you can fill the cake with any desired filling that will complement the chocolate smoothly or you can just leave it plain with a layer of buttercream the possibilities are endless.

As this cake is quite simple there are hundreds of chocolate cake and buttercream recipes online that you can search, as well as having your own secret recipe up your sleeve to use, so I will let you all create the magical cake with your own recipe! 

This cake would be perfect for a gathering, birthday party or a simple treat for your family the cake was eaten in almost five days of baking it, which is rare for the whole cake to be demolished as my family are so used to cakes being baked they tend to be sent with my mum to work, so it doesn’t get wasted.

I hope you are all have a jolly Monday and I will speak to you all on Wednesday with a few pictures from my weekend away!

Bon Appetite!
M x