Hazelnut and Caramel Slice

Caramel Slice is one of my FAVOURITE treats, especially Donna Hay’s version which is made with 2 tins of condensed milk to give it a truly decadent caramel layer.  After our 1600km car trip, we were greeted with plate of this slice to for morning tea.  I didn’t think Caramel Slice could be improved, until I tried a piece of my Mum’s slice – instead of plain chocolate on top, she instead used hazelnut chocolate….. yum!!

This Caramel Slice recipe is from Donna Hay’s Modern Classics 2, next time I make this recipe at home, I will be definitely be using hazelnut chocolate.

hazelnut and caramel slice

1 cup plain flour

1/2 cup coconut

1/2 cup brown sugar

125g melted butter

1/3 cup golden syrup

125g melted butter

2 x 400g tins of condensed milk

220g block of cadbury hazelnut chocolate

3 teaspoons vegetable oil

* Combine plain flour, coconut, brown sugar and 125g of melted butter and stir together. Press into a slice tin, fully lined with baking paper hanging over the sides

* Bake in 180 degree oven for 15 minutes – remove and allow to cool

* Combine 125g melted butter, golden syrup and condensed milk in a saucepan over a low heat and stir for approx 7 minutes until mixture has thickened slightly

* Pour caramel mixture over the top of base and bake for 20 minutes, remove from oven and put into the fridge until slice has completely cooled

* Place chocolate and vegetable oil in a microwave safe bowl and cook in 30 second bursts until chocolate has melted.

* Pour over slice and place in the fridge until almost set – it’s much easier to cut into slices when it isn’t fully set.

Enjoy!

Christmas Baking – Caramel Fudge

I always have been (and probably always will be) a sucker for anything with caramel in it…. who isn’t though?  This is the first year I’ve had to think about Christmas gifts for teachers (daycare and swimming), and what better way to say thank you to someone than give them a gift that you have made!

This is a really easy recipe, with just a few ingredients.  You also get a good arm work out from all the stirring that’s needed, which is a good way to feel less guilty when you try a piece!  This is another recipe from Nestle’s Australia’s Favourite Baking book, so naturally they suggest using all Nestle ingredients.

Caramel Fudge

125g butter – cubed

2 tablespoons of golden syrup

1 tin of condensed milk

1 cup brown sugar

3/4 cup of white chocolate melts

* In a medium sized saucepan over a low heat, add the butter, golden syrup, condensed milk and brown sugar.

* Mix continuously for approx 10 minutes until the mixture thickens slightly and colour has changed to a golden brown.

* Add white chocolate melts and mix together.

* Pour into 7 x 25cm loaf tin, fully lined with baking paper and pop into the fridge for a couple of hours, or until set.

* Slice into small pieces – it’s quite rich so you don’t need a huge slice.

Christmas baking – Rum balls

Half the fun of Christmas for me is all the yummy baking I get to do in the lead up to the big day.  As well as making traditional favourites, such as fruitcakes and shortbread, I also love to make rum balls.  My little helper loves this recipe, and surprise surprise his favourite part is helping crush the biscuits, closely followed by stirring all the ingredients together.  He isn’t a huge fan of covering the balls in coconut, as he can be a bit precious when it comes to getting his hands dirty – this is the same toddler who will happily use both of his hands to dig through dirt.

This is a great recipe to make with kids, and is an even better christmas gift – that is if you don’t have your toddler climbing the fridge shelves to eat them…..  Enjoy!

rumballs

 

 

250g of crushed biscuits – we used arrowroot

1 cup of coconut plus extra to roll the balls in

2 tablespoons of cocoa

1 tin of condensed milk

1 teaspoon of vanilla essence – or 4 dessertspoons of rum if you prefer

* Crush biscuits, add all other ingredients to a bowl and mix together

* Roll tablespoon of mixture into balls, cover with coconut and place in the fridge to firm

Passionfruit Slice

I mentioned last week that I had bought up big on all of the summer fruits which are now appearing on the shelves.  Earlier this week we still had 4 passionfruit left, which were beginning to look a bit sorry for themselves.  I was looking for a passionfruit slice recipe – the one I found in my Mum’s old cookbook looked a bit dodgy (sorry Debs), I think she may have missed a few steps when she was writing it down.  Surprisingly I couldn’t find one in the couple of cookbooks I looked through, so I jumped onto taste.com.au and quickly found what I was after.  Earlier in the afternoon I had made a chocolate mud cake which used up almost half a kilo of castor sugar (post will be up in a few days), and I had none left for this recipe – I used Stevia instead, figuring it would reduce some of the guilt involved in tasting this slice.

Reading some of the reviews on the website, it was mentioned that the passionfruit layer was a bit thin.  I decided to add another 1/2 can of condensed milk, I also only had one lemon, so I made up the 1/2 cup quantity with orange juice.

I know I say this a lot about the recipes I post here, but this slice was awesome.  As I was still in pain from doing a bodypump class the day before, I only let myself taste a bit of the corner piece that fell apart when I cut the slice….  and it was sensational!  The orange and passionfruit combination was REALLY good, and the ratio of topping to base was perfect.  You really need to try this!

This is sooo good

This is sooo good

1 cup self raising flour

1 cup desiccated coconut

1/2 cup caster sugar (or stevia/any other sugar replacement if you prefer)

100g butter melted

1 x 395g can of sweetened condensed milk (I used 1 1/2 tins for a thicker passionfruit layer)

1/2 cup fresh lemon juice (I used 1 lemon and topped up with orange juice with pulp)

2 tablespoons passionfruit pulp (I used 4 small passionfruit – they were the size of golfballs)

* Preheat oven to 180 degrees and line a slice tin with baking paper so that it hangs over the ends/sides

* Using a wooden spoon, combine the flour, coconut, sugar and butter in a large bowl. Use your hands to bring the dough together

* Transfer dough to slice tin and use a metal spoon to press down firmly over the base

* Bake for 12 minutes or until light golden and set aside to cool

* Reduce oven temp to 150 degrees

* Use a whisk to combine the condensed milk, lemon juice and passionfruit pulp in a bowl

* Pour and spread evenly over base

* Bake for 15 minutes or until just firm to the touch (I found this was perfect at the 15min mark)

* Set aside to cool completely and then cut into slices to serve

Throwback Thursday – Coffee Milk Cookies

One of the main things I am enjoying as I work through the McAlpins Recipe book, is the memories a lot of the recipes are bringing back.  Whilst I didn’t know the names of a lot of the treats my Nan used to bake, when I bite into some of the biscuits and cakes I have been making from her book, they take me straight back 20+ years ago to when we would spend every weekend at her place.

Honestly, I only made this recipe because I had a half full tin of condensed milk that I wanted to use up!

These cookies bought back a lot of memories which I loved, but I thought they needed a stronger coffee flavour – this may have something to do with my slight coffee addiction though.

Do you have any family recipes that bring back memories of your childhood?

Click here for metric conversion table

4 oz (1 teacup) self raising flour

pinch of salt

2 oz butter

1 oz castor sugar

1/4 teaspoon vanilla essence

2 tablespoons sweetened condensed milk

1 oz walnuts

1 dessertspoon coffee essence

* Preheat oven to 180 degrees

* Sift flour and salt

* Grind or chop walnuts finely.

* Melt butter, sugar and condensed milk, add coffee and vanilla essence.

* Mix in sifted ingredients and walnuts.

* Roll mixture into small balls, place on greased tray, allowing space for spreading

* Mark the top of each cookie with a knife

* Bake for 15 – 20 minutes

Coffee Milk Cookies