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.

Raspberry Mousse
Serves: 6-8

Ingredients:

• 500ml thickened cream
• 2 cups raspberries, fresh or frozen
• 1/2 cup caster sugar
• 2 teaspoons gelatine

Method:

• Whip the cream and sugar together until thick and glossy with the sugar dissolved, use a spatula to fold through the 2 cups of raspberries that have been pureed.
• Dissolve the gelatine in 1 tablespoon of boiling water then gently fold evenly through the raspberry mix
• Pour into 1 large serving bowl or 6-8 individual portions and refrigerate overnight before serving.

Recipe Notes:

• Store in an airtight container in the fridge
• This recipe is not suitable for the freezer

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.

Cheesecake Dip

Ingredients:

• 250g cream cheese
• 200ml thickened cream
• 1/4 cup brown sugar
• 1 tablespoon lemon juice

Method:

• Heat the cream cheese in a small microwave safe dish for 45 seconds or until softened.
• Place all ingredients into a food processor and blend until well combined and perfectly smooth
• Serve with fresh fruit, cookies and/or lollies

Recipe Notes:

• To be stored in an airtight container in the fridge for a maximum of 5 days
• This recipe is not 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.

Caramel Slice
Makes: approximately 20 squares

Base Ingredients:

• 1 cup plain flour
• 1/2 cup brown sugar
• 1/2 cup coconut
• 125g butter, melted

Filling Ingredients:

• 1 x 395g can condensed milk
• 60g butter, melted
• 1 tablespoon golden syrup
• 1 tablespoon treacle

Topping Ingredients:

• 200g dark chocolate melts
• 1 tablespoon vegetable oil or butter

Base Method:

• Preheat the oven to 180 degrees Celsius and line a 3cm deep, 28 x 18cm brownie tin with baking paper
• Combine all of the base ingredients in a mixing bowl and combined well with a spatula, spread evenly into the prepared tin and press down well with your spatula
• Bake for 15-20 minutes until golden brown then set aside to cool for at least 30 minutes

Filling Method:

• Combine all ingredients into a small saucepan and place over a medium heat
• Simmer for approximately 8 minutes whisking continually until a golden dark caramel
• Pour over the cooled base and spread evenly, bake for approximately 12 minutes or until firm
• Once out of the oven allow to cool completely before putting in the fridge for a minimum of 4 hours to set

Topping Method:

• Place the chocolate and oil in a double boiler stirring continually until melted.
• Pour over the caramel and spread evenly.
• Return to the fridge for a minimum of an hour to set.

Recipe Notes:

• The best way to slice is by having a jug with boiling water next to you and place the knife in the jug between cuts to heat the blade allowing to glide through each cut.
• Store in an airtight container under 27 degrees for a maximum of 5 days
• This recipe is best served fresh but can be frozen

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.

C4K Mumma’s Treat – Easy Fudge
Makes: approximately 36 square

Ingredients:

• 395g can condensed milk
• 375g bag chocolate melts (any type, milk chocolate shown in the picture)
• 1 cup extras of your choice (sultanas, almonds & chopped dried apricots used in picture)

Method:

• Line a Brownie Tin very well with glad wrap and set aside.
• Empty the condensed milk into a microwave proof bowl and microwave on high for 60 seconds.
• Add the chocolate melts to the bowl and stir through well. Microwave for another 60 seconds on high.
• Stir well, and the mixture should now be smooth and fully combined, if not put back into the microwave but 15 second burst maximum.
• Stir through your chosen extras until well combined and then pour into the prepared brownie tin.
• Refrigerate overnight.
• It is easiest to cut by dipping a sharp blade into a jug of boiling water between each cut.
• Store in an airtight container in the fridge.

Suggested combinations:

• White chocolate with macadamia nuts
• White chocolate with m&m minis
• White chocolate with crushed oreos
• White chocolate with chopped dried apricots and shredded coconut
• Milk chocolate with chopped lollies
• Milk chocolate with crushed biscuits
• Milk chocolate with chopped cherry ripe
• Milk chocolate with mini marshmellows
• Dark chocolate with rum soaked raisins (no excess fluid or it will not set)
• Dark chocolate with instant coffee
• Dark chocolate with chopped peppermint crisp
• Dark chocolate with crushed pecans and walnut
• Any anything else you imagination desires what doesn’t add excessive moisture to the mix.

Recipe Notes:

• Store in an airtight container in the fridge for the maximum of 7 days
• This recipe is not 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.

Bread & Butter Pudding Muffin Cups
Makes: 12 standard sized muffin

Ingredients:

• 8 slices of fruit bread, buttered both sides
• 300ml thickened cream
• 50ml full cream milk
• 4 eggs
• 1/2 cup raw (or brown) sugar
• 1/4 cup butter, melted
• 2 teaspoon vanilla essence
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon all spice
• 1 cup sultanas

Method:

• Preheat oven to 180 degree Celsius and grease non-stick muffin tray or line with paper cups.
• Mix fruit bread cubes with cream in a bowl, rinse the cream container out with about 50ml of milk and add, let sit for about 10 minutes or until milk is all soaked up.
• Combine eggs, sugar, butter, vanilla, spices and sultanas in separate bowl.
• Combine egg mixture and bread mixture and spoon the mixture into the prepared muffin tin filling to the top press down and fill to the top again.
• Bake in the preheated oven 35-45 minutes.
• Let cool in pan for about 15 minutes, then remove to a cooling rack.

Recipe notes:

• Normal white bread can be used instead of fruit bread
• Any dried fruit and/or chocolate chips are able to be added into the batter.
• Store in an airtight container for a maximum of 5 days
• This recipe is freezer friendly to be consumed within 6 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.

Banana & Nutella Triangles
Makes: 16

Ingredients:

• 2 sheets frozen puff pastry, defrosted
• 1/2 cup nutella
•  2 bananas, sliced or mashed

Method:

• Preheat oven to 180 degrees calcium and line 2 trays with baking paper.
• Cut the sheet of puff pastry into 8 triangles.
• Spread each section with Nutella leaving about ¾ cm to the edge. Cover ½ with banana slices or mashed banana.
• Fold over and use a fork tip to seal the edge well. Use your fingers to push all the banana pieces into the triangle’s middle then use your fingers to pinch and seal the open edge. Finish with a fork to ensure it is sealed.
• Place on a lined and greased baking tray with an gap between each triangle. Brush the top of each with some milk using a pastry brush.
• Cook in the oven for 10-15 minutes or until golden brown with a light crunch.
• Remove from the tray to cool on a cooling rack.

Recipe Notes:

• Store in an airtight container for a maximum of 3 days
• 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.

Apple & Blueberry Crumble
Serves: 4-6

Ingredients:

• 10-12 apples
• 1/2 cup fruit juice
• 1/2 cup dried or frozen blueberries
• 1/2 cup rolled oats
• 1/2 cup brown sugar
• 1 cup almond meal
• 100g butter, cubed at room temperature

Method:

• Peel, core and quarter the apples and place in a saucepan, add in the juice and simmer for 10-15 minutes or until the apples are soft and then mash the apples until slightly textured.
• Stir through the blueberries and then transfer the fruit mixture into an oven safe dish.
• Preheat the oven to 180 degrees Celsius.
• In a mixing bowl add in the oats, brown sugar and almond meal and mix well.
• Add in the softened butter and use your finger tips to rub the butter through the dry mixture very well.
• Evenly spread the crumble mixture over the top of the fruit and bake for 20-25 minutes or until golden.
• Serve with a scoop of vanilla ice cream or a dollop of natural yoghurt for a slightly healthier option.

Notes:

• The blueberries can be left out of the recipe for a plain apple crumble
• Blueberries can be replaced with sultanas for a different fruit addition
• To be stored covered in the fridge for a maximum of 3 days
• This recipe is not 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.