Easter Brownies

Makes: approximately 24

Brownie Ingredients:

• 200g unsalted butter
• 200g dark chocolate melts
• 1 cup brown sugar, lightly packed
• 3 eggs, lightly beaten
• 1 teaspoon vanilla essence
• 1 cup plain flour
• 2 tablespoon unsweetened cocoa powder
• 1 teaspoon baking powder

Frosting Ingredients:

• 170g dark chocolate melts
• 1/2 cup cream
• 1 tablespoon butter

Method:

• Preheat oven to 190 degrees Celsius, prepare a 20cm square tin by greasing and lining the base
• Heat butter, chocolate and sugar in a saucepan over low heat stirring constantly until melted and silky smooth,, set aside to cool
• Add vanilla and eggs to the chocolate mixture then stir through with a spatula the sifted flour, cocoa and baking powder until well combined
• Pour the mixture into the prepared tin evenly and bake for 20 minutes
• Set aside to cool in tin, once cooled lift out and wrap in plastic wrap tightly for 24 hours before cutting
• To prepare the frosting, place the chocolate in a mixing bowl
• Heat the cream and butter on the stove until it just comes to the boil, remove immediately and pour over the chocolate and stir until the chocolate is completely melted and the ganache is glossy
• Allow to cool in the mixing bowl for 5 minutes and then place in the fridge for a minimum of 1 hour
• Spoon the ganache into a piping bag and pipe some onto the top of each brownie portion
• The picture shows the brownies topped with some Cadbury Mini Eggs for Easter Decorations.

Recipe Notes:

• Store in an airtight container below 27 degrees for a maximum of 3 days
• This recipe is freezer friendly, for best results freeze without the icing

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Dairy Free Fruit Loaf/Muffins

Makes: 1 loaf or 12 standard size muffins

Ingredients:

• 1 cup SR flour
• 1/2 cup wholemeal SR flour
• 1 1/2 teaspoons baking powder
• 1 cup apricot nectar
• 1 tablespoon rice malt syrup
• 2 eggs
• 1 cup sultanas
• 3/4 cup chopped dried apricots

Recipe Notes:

• Store in an airtight container below 27 degrees for the maximum of 3 days
• This recipe is freezer friendly to be consumed within3 months

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Dairy Free Chocolate Brownies

Makes: approximately 24 squares

Ingredients:

• 1/2 cup nuttalex
• 1/4 cup cacao
• 1/4 cup brown sugar
• 1/2 cup plain flour
• 1/4 cup rice malt syrup
• 1/4 teaspoon salt
• 2 teaspoon vanilla essence
• 1 teaspoon baking powder

Method:

• Preheat your oven to 180 degrees Celsius.
• Grease and line with baking paper an 20cm (8 inch) square pan.
• Melt the nuttalex and add the brown sugar, rice malt syrup and vanilla and mix well.
• Add in the cacao, flour, salt & baking powder and sift into the mixture and mix well.
• Pour into the greased pan and bake for 20-25 minutes.
• Allow to cool for 5 minutes before transferring to a wire rack to cool completely.

Recipe Notes:

• Store in an airtight container for the maximum of 3 day
• This recipe is freezer friendly to be consumed within 3 months

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Custard Crashes

Makes: 24 custard cookies or 12 custard crashes

Cookie Ingredients:

• 90g butter
• 2 tablespoons icing sugar
• 1 cup plain flour
• 3 tablespoons custard powder
• 3 tablespoons milk

Filling Ingredients:

• 1/4 cup butter, softened
• 1 tablespoon custard powder
• 1 cup icing sugar
• 1 tablespoon milk

Method:

• Preheat oven to 180 degrees Celsius and line your cookie trays with baking paper
• Cream butter and icing sugar together until light and fluff, then add in the sifted custard powder, milk and flour mixing until well combined
• Roll into small balls and place on the prepared cookie trays, press down each ball with the tip of a fork or cookie press
• Bake for 10-15 minutes or until evenly browned
• When removing from the oven immediately loosen under each cookie with a butter knife and then sit for 5 minutes before transferring to a wire rack to cool
• To make the cookie filling , place the butter into a medium bowl, and beat with an electric mixer until it because lighten and fluffy
• Add in the custard powder and milk then gradually mix in the icing sugar until the frosting is thick and spreadable. You may need some additional icing sugar
• Beat for at least 3 minutes for it to get good and fluffy
• Find two biscuits around the same size and then spread some custard filling then press the two biscuits gently to create your completed custard crash.

Recipe Notes:

• Store in an airtight container below 27 degrees for a maximum of 5 days
• This recipe is only freezer friendly for the uncooked cookie dough to be consumed within 30 days

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Cornish Pasties

Makes: approximately 36

Ingredients:

• 500g plain flour
• Pinch salt
• 250g butter, chilled and cubed
• 200ml water
• 500g beef mince
• 1 carrot
• 1 small onion
• 1 celery stalk
• 1 small potato
• 1 small parsnip
• 1 small swede
• 100g sweet potato
• 100g butternut pumpkin
• 1/4 cup shredded fresh parsley

Method:

• Peel vegetables as appropriate and either finely dice (5mm cubes) or grate all the vegetables and place in a large mixing bowl, add in the mince meat and use your hands to combine the ingredients well ensuring all the vegetables are well mixed into the mince, place in the fridge while you prepare the pastry
• Place the flour into a large mixing bowl and add in the salt, using your finger tips rub the cubed butter into the flour until there are no butter “chunks” and the flour now resembles a yellow tinted breadcrumbs
• Add in the flour and very quickly using your hands mix the dough to bring it all together squeezing and patting the dough. Do not knead the dough just work with your hands in the bowl to bring it together
• Take approximately 1/8 of the dough and roll out on a lightly floured bench to approximately 1/2cm thick and use a 10cm round cookie cutter to cut your dough, place a tablespoon of filling in your hands and compress tightly, place in the centre of the pastry disc, use a pastry brush to spread some egg wash the whole way around the pastry disc and pinch the pastry up and over the pastry filling to create your Cornish pasty
• Repeat with the remaining cut pastry disc
• Mix the uncut pastry with some of the pastry set aside and knead gently to bring together and cut our more disc, complete and repeat until all the pastry and/or filling is used
• Preheat oven to 200 degree Celsius and line baking trays with baking paper
• Place the pasties on the tray and coat with the egg wash and cook for 30-15 minutes until golden.

Recipe Notes:

• Store in an airtight container in the fridge for the maximum of 3 days
• This recipe is freezer friendly to be consumed within3 months

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Corn Uglies

Makes: 15 – 18

Ingredients:

• 1 x 400g can creamed corn
• 1 can SR flour
• 1 can grated cheese
• 1 teaspoon garlic salt or sea salt

Method:

• Preheat the oven to 180 degrees Celsius and line 2 baking trays with baking paper
• Empty to can of creamed corn into a large mixing bowl, then use the empty can to measure the SR flour and add to the mixing bowl and finally use the can again to measure the grated cheese and add to the mixing bowl.
• Add the salt and use a wooden spoon to mix all the ingredients together until well combined
• Place 15-18 (depending on how big you want them) spoonful’s on mixture onto lined trays
• Place in the oven for 15-20 minutes until golden brown and cooked through. Allow to cool on a cooling rack.

Recipe Notes:

• This recipe is a base recipe, you can also have delicious results when adding in other vegetables and/or meats like bacon, ham or even tuna—however do not exceed using 1 can total of additions to the recipe or it can effect the way in which the uglies bind together.
• The photo from this recipe is credited to Cooking for Kids Facebook member Kiara Mason, thanks Kiara

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Classic Cupcakes with Raspberry Chia Jam Frosting

Makes: 12

Ingredients:

• 1/2 cup custard powder
• 1 1/2 cups SR flour
• 1/2 cup caster sugar
• 125g butter, softened
• 3 eggs
• 1/3 cup milk
• 1 teaspoon vanilla essence
• Pinch salt

Frosting Ingredients:

• 300ml full fat thickened cream
• 1 tablespoon icing sugar
• 2 tablespoons C4K’s raspberry chia jam (or store bought raspberry jam)

• Method:
• Preheat oven to 180 degrees Celsius and line a 12 tin muffin tray with paper cupcake liners
• Sift all of the dry ingredients into a mixing bowl
• Add in all the remaining ingredients and beat with the electric mixer until the ingredients are well combined and turn to a yellow colour
• Fill the prepared cupcake liners to about 2/3’s full with cupcake batter
• Bake for 15-18 minutes and allow to cool completely before frosting.
• To make the frosting, place the cream and icing sugar and whip using electric beaters for about 3-5 minutes
• Fold through the raspberry chia jam using a spatula until well combined
• Either spread or pipe the icing evenly over your cooled cupcakes

Recipe Notes:

• Store in an airtight container below 27 degrees for a maximum of 3 days
• This recipe is freezer friendly for cupcakes without frosting to be consumed within 3 months

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Chocolate Zucchini and Sweet Potato Cupcakes

Makes: approximately 18

Ingredients:

• 1/4 cup unsweetened cocoa powder
• 1 cup vegetable or coconut oil
• 2 1/2 cups plain flour
• 1 cup brown sugar, lightly packed (can be halved if you prefer)
• 1/2 cup wholemeal plain flour
• 1/2 cup honey or rice malt syrup
• 1 teaspoon salt
• 2 teaspoons vanilla essence
• 1 teaspoon bicarb soda
• 1 teaspoon baking powder
• 1/2 cup buttermilk (or rice milk for dairy free)
• 3 eggs
• 1 teaspoon cinnamon
• 1/2 teaspoon all spice
• 1 cup grated zucchini
• 1 cup grated sweet potato

Method:

• Preheat oven to 180 degrees Celsius and prepare muffin trays by lining with 18 cupcake papers
• Sift together all dry ingredients and set aside
• Using a mixer or hand held beaters mix oil, sugar, honey, then add eggs and vanilla
• Mix dry ingredients into egg mixture then finally add the buttermilk
• Fold in the grated vegetables using a spatula
• Pour the batter into the cupcake papers until they are 3/4 full
• Bake for 20-30 minutes till cake skewer comes out clean
• Sit for 5 minutes and then transfer to a cooling rack.

Recipe Notes:

• Store in an airtight container below 27 degrees for the maximum of 3 days
• This recipe is freezer friendly to be consumed within3 months

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Chocolate Zucchini Bread

Makes:1 loaf or 12 muffins

Ingredients:

• 110g butter, softened
• 1 cup raw sugar (can halve if you prefer)
• 2 eggs
• 1 teaspoon vanilla essence
• 1/2 cup unsweetened cocoa powder
• 1/4 teaspoon salt
• 2 teaspoon baking powder
• 1 1/4 cups plain flour
• 2 cups grated zucchini

Method:

• Preheat oven to 180 degrees and prepare a loaf tin by greasing and lining with baking paper or greasing a muffin tray
• In a large mixing bowl melt the butter and then continually stir the sugar through until smooth, about 2 minutes then add the eggs and vanilla and mix through very well
• Add in all the dry ingredients and mix very well with a wooden spoon, please note that it is normal for the batter will be very stiff and hard to stir
• Finally stir through the zucchini and once this is well mixed through the batter pour into the loaf tin
• Cook for loaf 50-60 minutes or the muffins for 20-25 minutes; or until cake skewer comes out clean
• Cool in the cake tin/muffin tray for 10 minutes before transferring to a cooling rack.

Recipe Notes:

• To be stored in an airtight container below 27 degrees for 3 days
• This recipe is freezer friendly

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Chocolate Slice

Makes: approximately 24 squares

Slice Ingredients:

• 220g butter, melted
• 2 cups SR flour
• 1 cup brown sugar, lightly packed
• 1 1/2 cups desiccated coconut
• 1/2 cup unsweetened cocoa

Topping Ingredients:

• 2 tablespoons unsweetened cocoa
• 1 cup icing sugar, sifted
• 1 tablespoon milk
• 1 tablespoon butter, melted
• 1 tablespoon desiccated coconut

Method:

• Preheat the oven to 170 degrees Celsius and prepare a brownie tin by greasing well and lining with baking paper
• Place all of the above ingredients in a mixing bowl and mix together until well combined
• Spread the mixture evenly into the prepared tray and press down firmly
• Bake for 20 minutes until golden
• To make the topping, mix the cocoa and icing sugar in a bowl and stir in the butter and milk with a butter knife until smooth and well combined.
• Spread the icing evenly over the warm slice and sprinkle with coconut
• Leave to cool and set for at least 3 hours before slicing with a hot knife.

Recipe Notes:

• Store in an airtight container below 27 degrees for the maximum of 5 days
• This recipe is freezer suitable, however best served fresh

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.