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.

Chocolate Fudge Brownie Cookies

Makes: approximately 30 cookies

Ingredients:

• 400g dark chocolate, coarsely chopped
• 1 1/2 cups plain flour
• 125g butter, softened
• 1/2 cup brown sugar, lightly packed
• 2 eggs, rooms temperature
• 1 teaspoon baking powder

Method:

• Melt 300g of the chocolate in a heat proof bowl that is sitting over a saucepan of simmering water. Ensure that the water is not touching the base of the heat proof bowl. Once the chocolate is fully melted remove from the heat and cool to room temperature, stirring occasionally (should take about 20 minutes)
• Beat butter and sugar until just combined. Add in one egg at a time ensuring the first egg is well combined before adding in the second egg. Once the second egg is well beaten add in the cooled melted chocolate into the mixture
• Fold in the sifted flour and baking powder and the left over 100g of chopped chocolate. Once well combined cover and refrigerate for about one hour
• Preheat the oven to 180 degree Celsius
• Roll a tablespoon of the mixture into a ball and place on a baking tray about 4cm apart, then squash slightly
• Bake for 10-12 minutes or until slightly soft to touch to deliver the brownie consistency
• Cook on the baking tray for 5-10 minutes before transferring to a wire rack

Recipe Notes:

• Store in an airtight container for the maximum of 5 days (if they last that long)
• The uncooked cookie dough is freezer friendly 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.

Chocolate Fruit Squares

Makes: approximately 20 squares

Ingredients:

• 1 cup wholemeal SR flour
• 1/2 cup desiccated coconut
• 4 weetbix biscuits, crushed
• 1/2 cup sugar
• 1 cup sultanas
• 1/2 cup chopped dried apricots
• 3 tablespoons unsweetened cocoa powder
• 175g butter, softened (or nuttalex for a dairy free alternative)
• 2 teaspoons golden syrup, rice malt syrup or honey

Method:

• Preheat oven to 180 degrees Celsius and grease and line a brownie tin
• Sift flour into a bowl and add remaining dry ingredients
• Combine butter and syrup in a saucepan and melt over medium heat
• Add liquid ingredients to dry ingredients and mix well and press well into the prepared brownie tin
• Bake in a moderate oven, 180C, for 25-30 minutes.
• Cut into 20 slices. Dust with icing sugar.

Recipe Notes:

• Store in an airtight container below 27 degrees for a maximum of 5 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.

Chocolate Chip Cookies

Makes: approximately 24 

Ingredients:

• 150g butter, softened
• 1/2 cup caster sugar
• 1/2 cup brown sugar
• 1 teaspoon vanilla essence
• 1 egg
• 1 3/4 cups plain flour
• 1/2 cup dark chocolate chips
• 1/2 cup milk chocolate chips

Method:

• Preheat oven to 160 degrees Celsius and line 2 baking trays with baking paper
• Beat butter, sugars and vanilla for 1-2 minutes or until smooth, creamy and well combined, add in 1 egg a beat some more until well mixed
• Stir in the plain flour in two batches and mix well using a low setting on the beaters
• Lastly fold in the chocolate chips with a spatula and mix until evenly distributed
• Roll a tablespoonful of the mixture into balls and place on the lined trays and press down slightly
• Bake for 15-18 minutes or until light golden and cooked
• Leave on the baking tray for 5 minutes and then transfer to a wire rack to cool.

Recipe Notes:

• Store in an airtight container for a maximum of 5 days
• This recipe is 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.

Choc Oat Cookies

Makes: approximately 36

Ingredients:

• 1/2 cup brown sugar, lightly packed
• 1 cup butter
• 1 teaspoon vanilla essence
• 1 egg
• 2 cups rolled oats
• 1/4 cup chia seeds
• 1 tablespoon water
• 1 1/2 cups plain flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup crushed left over chocolate or choc chips

Method:

• Preheat your oven to 180 degrees Celsius and prepare your baking trays by lining with baking paper
• In a small mixing bowl pour the water over the chia seeds, stir well then set aside until later
• Use electric beaters to cream together the butter and sugar, once lightened add in the vanilla and the egg continuing to beat until light and fluffy
• Use a wooden spoon to stir in the remaining ingredients, including the soaked chia seeds gently folding in until well combined
• Place a tablespoon on the prepared trays approximately 3-4cm apart to allow the cookies to spread
• Bale for 10-12 minutes until slightly golden
• Once removed from the oven allow to sit on the baking tray for 10 minutes before transferring to a wire rack to cool completely.

Recipe Notes:

• Store in an airtight container for a maximum of 5 days
• This recipe is freezer friendly as 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.

Chewy Coconut Cookies
Makes: approximately 30

Ingredients:

• 1 1/4 cups plain flour
• 1/2 teaspoon baking powder
• 1 1/2 cups desiccated coconut
• 1/2 teaspoon salt
• 1/2 cup brown sugar, lightly packed
• 1/2 teaspoon vanilla essence
• 1/2 cup white sugar (optional)
• 1 egg
• 1/2 cup butter

Method:

• Preheat oven to 180 degrees Celsius and line 2 baking trays with greaseproof paper
• Combine the flour, baking powder and salt and set aside
• In a medium bowl using electric beaters cream the butter and sugar(s) until smooth
• Add in the egg and vanilla to the creamed butter and sugar beating until light and fluffy
• Gradually blend in the flour mixture using a plastic spatula, or the lowest setting on the beaters
• Finally fold in the coconut using the spatula
• Roll the cookie dough into large cherry tomato sized balls and then than slightly flatten onto a prepared trays. Cookies should be about 5-7cm apart
• Bake for 8 to 10 minutes.

Recipe Notes:

• Store in an airtight container for the maximum of 5 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.

Lemon Coconut Cake
Makes: 1 loaf cake or 12 muffins

Ingredients:

• 400ml can of coconut milk
• 1 x can SR flour
• 1 x can desiccated coconut
• 1/3 can caster sugar
• 1 large lemon or 2 small lemons

Method:

• Pre-heat oven to 180 degrees Celsius and prepare either a loaf tin by greasing and lining with baking paper or greasing a 12 standard hole muffin tray.
• Pour the can of coconut milk into a mixing bowl.
• Use the empty can to measure the flour, coconut and sugar adding them directly into the mixing bowl.
• Finally add in the fresh juice and all of the freshly grated lemon rind from the lemon(s) and mix until very well combined.
• Bake in the loaf for approximately 45 minutes or until a cake skewer comes out clean
• Bake in the muffin tray for approximately 20 minutes or until a cake skewer comes out clean.

Recipe Notes:

• Store in an airtight container 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.

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.

Carrot Cupcakes with Lemon Frosting
Makes: 18

Cupcake Ingredients:

• 3/4 cup vegetable oil
• 3 eggs
• 1 teaspoon vanilla extract
• 1/2 cup caster sugar
• 2 cups coarsely grated carrot
• 1 1/4 cups SR Flour
• 110g almond meal
• 1 teaspoon cinnamon

Frosting Ingredients:

• 250g cream cheese, at room temperature
• 1/2 cup icing sugar
• 2 teaspoons lemon rind, freshly grated
• 1 tablespoon lemon juice, freshly squeezed

Cupcake Method:

• Preheat oven to 180 degrees Celsius and line muffin trays with 2 layers of paper cases.
• Whisk together the oil, eggs and vanilla in a bowl, add the caster sugar and beat until well combined.
• Stir in the carrot, flour, almond meal and cinnamon.
• Spoon equally into the prepared muffin trays.
• Bake for 18-20 minutes or until a skewer inserted into the centres comes out clean.
• Set aside to cool completely while you prepare the frosting.

Frosting Method:

• Use an electric beater to beat the cream cheese, half the icing sugar, lemon rind and lemon juice in a bowl.
• Gradually add the remaining icing sugar until you get your preferred consistency and taste.
• Spread or pipe the lemon frosting evenly over the cupcakes.

Recipe Notes:

• Store an airtight container below 27 degrees 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.