Chocolate Drizzled Potato Chips

When I first saw Chocolate Drizzled Potato chips mentioned I thought 'ewww that sounds gross'. But then I kept thinking about it, and about 2 hours later I had convinced myself that I needed to try them. I love the salty/sweet combo you get from eating McDonald's fries whilst drinking a chocolate shake, or dipping the chips into an ice cream cone (don't judge, its awesome. I swear.) so for that reason I gave the chocolate drizzled chips a chance. And they were delicious.

Ingredients:

1 large packet of thick cut plain potato chips (salted)
30g Dark chocolate (I used Lindt)
20g Milk Chocolate (I used Cadbury)

Method:

1. Line a large baking tray with grease proof paper. Lay your chips on the paper, making sure they are evenly dispersed so that every chip gets some chocolaty goodness.

2. Place the milk & dark chocolate in a microwave safe bowl (I just use a small ramekin) and microwave on high for 1 minute. Stir until all lumps have disappeared.

3. Dip the ends of a fork into the chocolate, then drizzle over potato chips. Remember, start with a little & build up. Leave chips to set (mine took about 20 minutes for the chocolate to harden). Serve!

I found that a little went a long way with the chocolate, but taste as you go & adjust to your preference. These look gorgeous plated up in little bowls for each person or in paper ice cream cups.

Sunny xx

Peanut Butter & Honey Cups

I made these as part of the boxes of baked goods I gave my grandparents, parents & in-laws for Christmas. They are a great treat to make for your loved ones! Here is the basic recipe...

Ingredients:

1 block of chocolate
Peanut butter
Honey – you can use regular or creamed
Mini cupcake patty cases

Method:
 
1. Melt the block of chocolate in the microwave – cook for 1 minute then stir. Cook for another 30 seconds & stir until fully melted.

2. Place the mini patty cases in a mini cupcake tin – this helps the chocolates keep their shape. Place 1 teaspoon melted chocolate in each case.

3. Place a half teaspoon of peanut butter and a half teaspoon of honey on top of the chocolates.

4. Cover with another teaspoon or so of chocolate. Decorate & refrigerate.

Other ways to spice it up:

- Use caramel top‘n’fill instead of the peanut butter & honey to make soft caramel centres.

- Use flavoured chocolate such as nut varieties (we love Cadbury macadamia) or liquor chocolate.

- Replace the peanut butter and honey with nutella for a super chocolaty hit!

- Decorate using coloured white chocolate, by placing a nut on top or with sprinkles!

Sunny xx

Cake Pops!

Cake pops are all over the internet & are quickly becoming the new cupcake! They are tiny morsels of cake covered in chocolate & popped on a lollipop stick. My journey to cake pop mountain began last week when I made a batch of brownies that were less than perfect (far too cakey!). I also had some left over vegan chocolate cake and with no other way to use up the cake ruins (I HATE wasting good food) I decided it was time to make cake pops.

They are super easy & they were delicious! I took the 50 pops I made to work as an Easter treat for my team & they were gobbled down!

Ingredients:

1 cooked & cooled cake (I used my unsuccessful brownie batch - but you can use any box mix or cake mix you like)

2 cups icing

600gm Melted chocolate mixed with 1 teaspoon canola oil

Lollipop sticks - I bought 100 on eBay for $3

Method:

1. Crumble cake into a large bowl. Add icing & mix until combined.

2. Roll into balls and refrigerate for 2 hours (or freeze for 1/2 - 1 hour)

3. Dip lollipop sticks into melted chocolate & stick into balls.

4. Dip balls into melted chocolate mixture and set on a plate. I find its best to only do a few at a time otherwise they get too warm & will fall off the lollipop stick.

5. Decorate & serve! I decorated mine with coloured sugar, sprinkles, coloured melted chocolate etc.

You can let your imagination run wild with the decorating & flavour combo's!! I think the next combo's I'll try are red velvet with cream cheese frosting, vanilla cake with very vanilla frosting & chocolate with peppermint flavouring... so many flavour possibilities it makes your head spin!

I also have plans to make these as dessert finger food for my sisters 18th birthday party.

Enjoy your pops! Sunny xx

Vegan Chocolate Cake & Icing!

I was recently in a position where I had to make a cake for someone who is lactose intolerant & another who is vegan. It goes without saying, I was pretty stumped on what to make. All the vegan cakes I have tried before were quite shocking with a flavour that resembled cardboard! So I started googling & found these recipes on Best Recipes. The reviews were decent so I thought I'd give it a shot - I figured if it was truly terrible I could simply blame the recipe!

Needless to say, I was quite surprised when people started complimenting me on my baking prowess (figuring at first they were simply being kind) but once I took a bite it all became terribly clear - IT WAS DELICIOUS! One of the best chocolate cakes I have ever had - for those in Australia, a good example would be that it tastes very similar to the Sara Lee chocolate sheet cakes.

The below recipes are adapted versions of those that I found on Best Recipes.

Cake Ingredients:

3 cups self raising flour
2/3 cups cocoa
2 cups caster sugar
2 teaspoon salt
1 1/2 cups water
1/2 cup coffee (I used espresso from our coffee machine, but you could use strong instant coffee)
2/3 cups canola oil (you can use vegetable oil)
2 tablespoons lemon juice
1 tablespoon vanilla

1. Preheat oven to 180C (375F).
2. Sift flour, cocoa, sugar and salt in a large bowl.
3. Add all remaining ingredients & combine well.
4. Pour mixture into a greased cake tin - this cake pops out of the tin so easily once its cooked!
5. Bake until cooked through - I believe mine took about 40 minutes.

Icing Ingredients:

1 cup icing sugar
2 tablespoons cocoa, level
2 teaspoons nutelex (nutelex is a non-dairy spread made from canola oil. If your not a vegan or lactose intolerant you could use soft regular butter)
1 teaspoon vanilla
1 tablespoon boiling water

1. Sift icing sugar and cocoa.
2. Add nutelex (or soft butter) and vanilla. Pour in boiling water and beat well until combined.
3. Spread over cooled cake and refrigerate until needed (I made mine late at night whilst the cake was still warm & it ended up dipping all over the edges!).

You could also make this recipe into cupcakes, just divide the mixture into patty cases & cook for about 15 minutes. Either way, its super delicious so give it a try!

Sunny xx

Nutella Sandwich Cookies

I saw these cookies on A Beautiful Mess & thought it sounded fantastic so I gave it a whirl. They were a great combination of slightly salty and gorgeously sweet & chocolately! Here's the recipe:

makes 15-20 (more if you make the biscuits smaller)

Ingredients:
1/2 cup softened butter
1 cup raw sugar
1/4 cup brown sugar
1 egg
1 teaspoon vanilla extract
2 cups plain flour
1 teaspoon baking powder
1/2 teaspoon salt
plenty of Nutella

Method:

1. Cream together the butter and sugars, stir in egg and vanilla.

2. Mix in flour, baking powder and salt until just combined. The batter should be crumbly and you will probably need to use your (clean) hands to combine it a bit more to form a dough ball. Cover in plastic wrap and place in the fridge for 20 minutes (I found mine were fine & didn't need the fridge time!)

3. Now form teaspoon amounts into small round balls. You want your cookies to all sort of match each other in size because you will be placing one of top of another to form sandwich cookies.

4. Bake at 160C (350 F) for about 15 minutes, allow to cool completely on a cooling rack before adding filling.

5. Once cool, spoon a teaspoon of Nutella on one cookie and place another on top.

I took a box to work & sent Dale home with a container full as well to remove the temptation to eat all of them at once! These are best served with a big glass of milk!

Sunny xx

Donna Hay Brownie Mix

I recently tried Donna Hay's new Brownie Mix and OMG it was flipping fantastic. It has shot to the front of the queue to become my new favourite brownie - pushing its way in front of all my non-packet-mix recipes. Yep, its that good.

But in the name of fairness, I took the brownies to work & gave some to my boyfriend to get an impartial opinion. All I received back were rave reviews and requests for more. At $8 a packet, it's worth every cent!

Also, the smell that wafts from the oven as they are cooking is ammmaaaaaazing!

Love Sunny xx

Chocolate Chip Cookies

Photography by Mark O'Meara

I have recently been baking up a storm and this week my attentions were directed at making cookies! Yesterday I made a batch of Dark Chocolate & Walnut cookies and a batch of White Chocolate & Macadamia cookies. This recipe makes 30 small cookies or 20 regular sized cookies.

Ingredients:
125g butter, softened
1/2 cup caster sugar
1 teaspoon vanilla extract
1 egg, at room temperature
2 cups plain flour
1 teaspoon baking powder
2 tablespoons milk

Optional:
2 teaspoons Chai powder - I use Arcadia Vanilla Chai
1/2 cup chopped nuts of your choice
1/2 cup chocolate chips of your choice

1. Preheat oven to 180°C. Line 2 baking trays with baking paper.

2. Using an electric mixer, beat the butter, sugar, chai powder and vanilla in a small bowl until pale and creamy. Add egg and mix until well combined. Sift the flour and baking powder over butter mixture. Add milk and stir until just combined.

3. Add your chocolate and nuts. Using hands, knead the dough to evenly distribute.

4. Using 1 heaped tablespoon of mixture at a time, roll mixture into balls. Place on baking trays lined with baking paper. Using a fork, flatten biscuits slightly (allow room for spreading).

5. Bake for 10 to 15 minutes or until light golden. Allow biscuits to cool on trays for 5 minutes. Transfer to wire racks to cool completely. Serve to happy people with big glasses of milk or hot chocolate!

The great thing about this recipe is you can swap the choc chips & nuts for just about anything, creating as many flavour combinations as your imagination will allow!

x Sunny x

Turtle Brownies

Today is Sunday and I had no plans. I woke up, kissed my lover goodbye & settled in for a day of cleaning, cooking & watching bad Sci-Fi television. Then I remembered seeing this recipe that The Pioneer Woman put up on her blog last week & I knew I had to try it!

Turtle Brownies (as the Americans call them) are brownies with a middle layer of caramel goodness. I amended Ree's recipe to suit my tastes and what was available at the time. Here's my version:

Ingredients
■1 box Chocolate Cake Mix (I Used White Wings Chocolate Cake)
■1 cup Finely Chopped Walnuts
■⅓ cup Evaporated Milk
■½ cup Butter, Melted
■½ cup Nestle Caramel Top'n'Fill (adjust to your own taste)
■⅓ cup Chopped Dark Chocolate or Chocolate Chips
■¼ cups Powdered Sugar

1. Preheat your oven to 160C degrees.

2. In a large bowl, mix together cake mix, chopped walnuts, 1/3 cup evaporated milk, and melted butter. Stir together until totally combined. Mixture will be very thick & similar to cookie dough.

3. Press half the mixture into a well-greased 9 x 9 inch square baking pan. Bake for 8 to 10 minutes. Remove pan from oven and set aside.

4. Mix caramel until it is smooth. Layer over brownie base. Sprinkle chocolate/chips as evenly as you can over the caramel.

5. Turn out remaining brownie dough on a piece of baking paper. Use your hands to press it into a large square a little smaller than the pan. Flip the paper over the mix to easily lay the brownie top on top of the caramel and chocolate. You could also create the square top on your work surface and move it across with a spatula.

6. Bake for 20 to 25 minutes. Remove from pan and allow to cool to room temperature, then cover and refrigerate for several hours. When ready to serve, generously sift powdered sugar over the surface of the brownies. Cut into twelve helpings and carefully remove from the pan.

Enjoy! But remember, make the servings small as it is devilishly rich!

x Sunny x

Chocolate Fudge

I made this on the weekend for a bake sale & received rave reviews. It is the best fudge recipe I've ever come across & was given to me by my good friend Emily.

1 packet milk chocolate melts

1 tin sweetened condensed milk

1 cup nuts (macadamias, walnuts, almonds)

2 Tablespoon butter

Method:

1. Put chocolate melts, condensed milk and butter into a microwave container. Microwave in 1 minute lots, stirring in between, until you reach a smooth consistency.

2. Chop nuts, roughly. Add to smooth chocolate.

3. Line a tin or container with baking paper. Pour in chocolate mixture and refrigerate until hard. When hard, cut into small pieces and serve.

x Sunny x

My Favourite Nightcap

In winter I have this every other night before bed & it makes me endlessly happy!

Ingredients:
1 cup (250ml) skim milk
2 tsp Cadbury Drinking Chocolate
A few drops of vanilla essence
A sprinkling of cinnamon sugar

Method:
1. Heat the milk in either the microwave or over the stove. Pour into your cup.
2. Mix in the drinking chocolate. Stir until all dissolved.
3. Add vanilla essence & cinnamon sugar, adapting to your taste.

In a hurry? Just make the drinking chocolate with the milk & its still delicious!

x Sunny x

Chocolate Risotto

OK so after posting my risotto & risotto ball recipes I was inspired to try making a sweet risotto. It’s something I’d heard of & read about but hadn’t actually tried yet. Whilst it was verrrry yummy, I’m not a fan of rice deserts because of the texture. But for those of you who are, I would greatly recommend it!

Ingredients (serves 4)
1 1/2 tbsp. cocoa
1 vanilla bean, split or 1 tsp. vanilla bean paste
1/2 cup Arborio rice
2 cups (500ml) milk
1/2 cup caster sugar or brown sugar depending on your preference
30g unsalted butter
250ml (1 cup) thick cream
60ml (1/4 cup) brandy or alcohol of your choice. Baileys or Kahlua also work quite well.
Ice cream and biscotti, to serve

Method:
1. Place cocoa in a saucepan with 1 cup water and vanilla bean, bring to the boil.
2. Add rice then turn off heat and allow to soak for 5 minutes.
3. Return rice to low heat, add the milk and cook very gently, stirring occasionally until rice is tender.
4. Add sugar, butter, cream and brandy, and cook over low heat, stirring for a further 5 minutes. 5. Remove vanilla bean pod (if used). Serve immediately with a biscotti & some ice cream.


Change it up by adding some coffee or cinnamon!

x Sunny x

My Favourite Chocolate Cake

(serves 8)

Ingredients:

200g butter, chopped
300g good-quality dark chocolate
1/4 cup hot water
1/4 cup cocoa powder
1 teaspoon vanilla extract
1 cup caster sugar
3 eggs, lightly beaten
3/4 cup self-raising flour
pure icing sugar, to serve

Method:

1. Preheat oven to 160°C. Grease a 6cm deep, 20cm (base) round cake pan. Line with baking paper.

2. Place butter, 200g chopped chocolate and hot water in a heatproof, microwave-safe bowl. Microwave, uncovered, on HIGH (100%) for 2 to 3 minutes, stirring every minute with a metal spoon, or until smooth.

3. Add cocoa to warm chocolate mixture. Stir until smooth. Stir in vanilla, caster sugar and egg. Sift flour over chocolate mixture. Stir gently to combine.

4. Pour half the batter into cake pan. Chop remaining chocolate and sprinkle half over batter. Top with remaining batter and chopped chocolate. Bake cake for 55 to 60 minutes or until a skewer inserted into the centre has moist crumbs clinging.

5. Allow cake to cool completely in pan. Remove and dust with icing sugar. Serve. This cake keeps well for up to 1 week stored in an airtight container lined with baking paper.

I hope you enjoy it as much as i do! i like to heat my slice in the microwave for 40 seconds and then top with cream or ice cream and suddenly nothing else in the world matters! Its quite a rich & moist cake so a little goes a long way!

Love and sunshine,

xSunnyx

Sunny's Chocolate Snowballs

These are a great idea for cheap Christmas presents, put them in a box & tie it up with a beautiful ribbon. Voila! A beautiful gift for someone you love.

Ingredients

2 Packets of Milk Arrowroot Biscuits
2 Cans of Sweetened Condensed Milk
4 Tablespoons of Cocoa
A splash of Baileys (or your preferred alcohol)
2 Cups Dessicated Coconut or grated white chocolate

Method

1. Smash up the milk arrowroot biscuits. By smash, i mean really hack into them. I prefer to put them in a freezer bag and have at them with a meat mallet or rolling pin. Picture your boss's face in the bag and that will get you going! You can also alternatively put them in a blender and blend until there are small chunks about the size of a fly. You can completely process if desired but i prefer a bit of texture in them.

2. Combine condensed milk, smashed arrowroot biscuits, Baileys and cocoa powder in a bowl. Make sure your hands are clean and then get in there and get dirty mixing it all up. You can try and do it with a spoon or utensil of some variety but I'm telling you, its futile. Hands are the only way to go!

3. When the mixture is well combined and nice and sticky (and your hands are completely covered in it!) roll them into balls and then roll the balls into the dessicated coconut or grated white chocolate until evenly coated.

4. Chill for about half an hour and them eat until your heart is content or your chocolate craving is gone :)

Makes about 30-50 truffles depending on the size of the balls.

For something different - roll them in cocoa powder, your favourite chopped nuts or smashed honeycomb.

Enjoy my darlings!

x Sunny x

My Version of a Fredoccino

Photography by Alan Benson

I guess this drink could also just be called a Mocha Frappe or something similar because that's essentially what it is, a chocolate coffee drink blended with ice. However, my main intention with this drink was to recreate the fredoccino's you get in Greece which are THE BEST ever.... I'm totally biased, but that's the way I roll....

Any who... this drink is perfect for hot weather like this heat wave we are having in Sydney & I usually make double the amount because I know how yummy it is!

Ingredients:

2 cups ice cubes
80ml (1/3 cup) Baileys Original Irish Cream liqueur (I use the creme caramel version)
1 tsp instant coffee - increase the amount if your a coffee lover like my partner!
1 1/2 cups milk

1/4 tsp caster/white sugar

2 scoops vanilla ice cream
Chocolate topping, to serve

Method:

1. Place ice cubes, Baileys, instant coffee, milk, sugar and ice cream in the jug of your blender and blend until almost smooth.

2. Grab your glasses (preferably chilled) and swirl some chocolate topping around the glass artistically (no artistic ability needed).

3. Pour drink into the glass & serve immediately.

This recipe makes enough for two in tall glasses.

Alternatives:

~For kids, leave out the Baileys & add a dash of vanilla essence.

~For a more decadent cocktail, top with whipped cream & shaved chocolate or some more ice cream & chocolate sauce.

~Experiment with different toppings to swirl on the glass like caramel or choc mint flavours.

The Easiest Chocolate Mousse

I just adore this chocolate mousse and it usually takes me about 10 – 15 minutes to make and an hour in the fridge which is a dream come true when your already buzzing around cooking a million things for a dinner party!

Ingredients (serves 6)

125g good-quality dark chocolate, roughly chopped
125g good-quality milk chocolate, roughly chopped
3 eggs
1 ½ tbs caster sugar
1 tbs good-quality cocoa powder, sifted
300ml thickened cream, plus extra whipped cream to serve

Method

1. Place chocolate in a microwave safe bowl & cook in the microwave for 1 minute. Stir. If chocolate isn't fully melted yet, put it back in for another minute. Set aside to cool slightly.

2. Place eggs and sugar in a large bowl and beat with electric beaters for 5 minutes, or until mixture is pale, thick and doubled in volume. Fold in cooled chocolate and cocoa powder until combined.

3. In a separate bowl, whip cream until thickened (be careful not to over-beat but make sure if forms stiff peaks). Use a large metal spoon to carefully fold the cream into the chocolate mixture, trying to keep the mixture as light as possible. Spoon into 6 serving glasses and chill in fridge for at least 1 hour. When ready to serve remove from fridge and top with extra whipped cream and grated chocolate or some extra cocoa.

4. Eat it like its going out of fashion.... trust me, you'll love it.

Variations

~For a yummy nightcap add your favourite spirit. To keep it French, go for Cognac (or another quality brandy) or Grand Marnier, adding 1 tablespoon to the melting chocolate.

~For a flavour twist, add a tablespoon of vanilla extract to the chocolate as it melts.

~Chocolate and coffee make a great pairing, so if your feeling like a pick me up try adding two tablespoons of prepared strong black coffee to the chocolate when melting.

~For a cool treat, serve the mousse as a semifreddo - freeze for about 3 hours (but don't freeze solid). Its great for summer!

Enjoy my fellow chocolate lovers!

Love & kisses on both cheeks,

Sunny xxx