Three ingredients to make a rich and creamy delicious fudge
600gDark chocolateYou could use milk or white
375gTin of Condensed Milk
Melt the chocolate. This can be done in a glass bowl over a pan of hot water, in the microwave or in a pan. If you're melting it in the pan, keep an eye on it and keep stirring.
Once melted place in a pan (if not already in one) and add in the condensed milk. Stir to combine. Keep stirring and add in the Irish cream/baileys. Combine well. It will begin to thicken. (You can add in some icing sugar at this point if you want)
Pour into an 8" square silicone mould
Leave to cool and then place into the fridge to set for about 8 hours
I always place into the freezer just before i cut the fudge for about 15 minutes.
Take out of the silicone mould and cut into cubes. Don't worry about keeping them the same size, the more rugged the better
Place into a tin and store in the fridge
You can choose to use a mixture of chocolate or add in some chocolate chips. The good thing about making fudge is just to experiment with different combinations of ingredients. How about a rum and raisin one?
**WARNING – This post is all about filthy gooey chocolate**
With Easter fast approaching I wanted to bake an extra special treat for the family. This indulgent chocolate Easter brownie is perfect and totally delicious and rich. The gooey fudginess is mouth watering.
They easy to make, I made them with the helping hands from the boys. They followed the instructions that were given to them, measuring and stirring and I think that there may have been the odd lick here and there, and a lot of hand washing in between. Honestly, how do children think they can get away with sneakily taking a lick of the chocolate batter when:
one, they have the evidence to show around their mouth
and two, they seem to forget that us adults were once children ourselves
Getting the children involved just makes the baking a lot more fun. Not only are they learning a life skill, but they are also learning maths with the measuring and timings. And, it gives them a sense of pride when they see the finished product.
The trick to producing that fudge like consistency to your brownie is to take it out of the oven when they are slightly underdone, the brownie should have a little wobble to it in the middle.
You can’t bake a brownie and walk away to do another job, you have to be close by and keep checking on it. They don’t take long to bake, depending on the thickness of your brownie. The thicker they are, the longer they will need in the oven.
I found this recipe on bbc good food, but slightly tweaked it.
An indulgent chocolate fudge brownie topped with easter eggs
180gDark Chocolatethe darker the better. Cut into chunks
Fondant Filled Eggsany size. I used 2 small packets
Mini Chocolate Eggsextra for decorating
Heat the oven to 180c/160c . Grease a tin/silicone square baking case with some butter.
Put the butter and chocolate chunks into a heat proof bowl and melt. You can do this over a hot pan of boiling water or in the microwave. If using the microwave, remember to keep an eye on it. We used the microwave for about 45 seconds at 15 second intervals. Stir the butter and chocolate together and it will soon melt. Leave to one side to cool.
Crack the eggs into a bowl and add in the caster sugar. Combine well until you have a creamy consistency. I used the electric mixer.
Pour the chocolate mixture over the egg mixture and fold together. Add in the honey.
Sieve in the flour and cacao powder and combine by folding it together. Add in some of your chocolate eggs.
Pour into your square tin.
Place into the heated oven for about 20-30 minutes. Depending on the size of your baking case and thickness of your brownie. The thicker it is the longer it may need.
Cut your fondant eggs in half. After the brownie has been baking for 20 minutes take it out of the oven and place your fondant eggs on top. Poke them into the mixture so that the fondant part is showing. Add on all of the other chocolate eggs that you have too.
Take out of the oven once the outer side is baked but still slightly wobbly in the middle. Just slightly undercooked. Mine needed another 15 minutes of cooking
Leave to cool for about 30 minutes and then place into the fridge to firm for another 30 minutes
You can now decorate as you wish. Cut into small squares. Enjoy!
Little balls of heaven made from Peanut Butter, Rice Krispies and Flaxseed. Covered in dark chocolate
1 CupNo added Sugar Smooth Peanut Butter
2tbspHoney or maple syrup
In a bowl crush the rice krispies so that you have of it in a powder form.
In another bowl add in the peanut butter and honey and combine until mixed well.
Place the flaxseed powder and chia seeds in with the rice krispies and mix together
Combine both together and mix well. Using the palm of your hands take a tbsp of the mixture at a time and roll into balls. Place the balls onto a tin lined with grease proof paper and place into the fridge to set for about 30 minutes
Melt your preferred chocolate with a little of coconut oil. Using a tooth pick dip your balls into the melted chocolate and cover.
Place back into the fridge so that the chocolate sets hard.
Store the balls in the fridge and eat when peckish.
They make the best finger dessert. Just grab and go!
The youngest earned himself a treat last week as he tried hard at school so he chose to make biscuits. he had made them the week earlier and I had commented on how perfectly round they looked and that I think he cheated and nipped to the shops to buy some before he finished school. He was so proud of them and he wanted to make them at home with me.
We decided to tweak the recipe a little by adding in chocolate, ginger and egg and removing most of the sugar. So, basically we made our own recipe but we were still following his idea of actually making some biscuits.
Combine the butter with the caster sugar together until fluffy.
Add in the vanilla essence and egg/s. Mix together.
Next, mix in the baking powder and the flour. Add the flour a little at a time until it starts to form a dough like texture. You don't want it too dry so keep testing it. The mixture should be able to form a ball in your hands without it leaving a sticky residue
Add in the ginger and chocolate chips and fold them in.
Roll a walnut size piece of the dough in your hands.
Gently press together in the palm of your hands.
Line a baking tray with some grease proof paper.
Place the dough onto the paper and gently press down with the back of a fork.
Leave in the oven for 10-12 minutes, keeping an eye on them. Remove when slightly golden
These biscuits have just the right of crumbliness but melt in your mouth leaving a warm smooth taste from the chocolate and ginger.
Alternatively, If you don’t fancy making them with ginger or chocolate just skip them out. They taste just as good. We made a batch of butter biscuits and then added in the ginger and chocolate to the mixture so we had two lots of different biscuits.
After making my last batch of raw millionaire bites it made me think how nice they would taste with some banana. So I adapted the recipe and sure enough another perfect treat that consists of four different layers that melt into each other. Not only are these little beauties rich and smooth in taste but they are healthy too. Packed with nutrients, vitamins and minerals that help provide energy, anti inflammatory, reduces the risk of anaemia and boosts the immune system – to name but a few.
Bananas do contain sugars but these are natural occurring sugars A medium banana contains around 14 grams of sugar but they are also filled with nutrients that your body needs for good health, including fibre, potassium and B vitamins.
These bites are perfectly balanced out with a smooth melt in your mouth cashew base, topped with the sweet banana and the gooey date and cacao that adds in a depth of richness.
No baking required, these bites are super easy to make and can be stored in the freezer for up to a month.
3 tbspOrganic peanut butter
4heaped tbspRaw Cacao Powder
Agave or honey
Ground the cashew together with 2 tbsp of coconut oil, until its crumbly
Place into the bottom of a 9x9 tin/silicone.
Press down firmly and put into the freezer to set
Mash together the bananas and place on top of the frozen cashew base.
Place back in the freezer to set
Blend together the dates and peanut butter with 2-3 tbsp of coconut oil until it is a smooth caramel like texture. Add in a couple of tbsp of honey or agave nectar and mix well.
Take the base out of the freezer and add on the date mixture. Press down with the back of a spoon and smooth over.
Place back into the freezer to set (about half an hour)
In a saucepan on the hob place the cacao powder, 5 heaped tbsp of coconut oil and 2 tbsp agave or honey
Melt together until runny. Mix well
Take the base back out of the freezer and top with the cacao mixture
Place back into the freezer to set
Once all set and the chocolate has hardened, take out of the freezer and leave for about 10 minutes then cut into bite size pieces.
Store them in the freezer for when you fancy a treat
Give them a go and let us know how you get on
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