Cherry Ripe Brownies

 ~Ingredients~

85 g plain flour

1/2 teaspoonBaking Powder

85 g dark chocolate, chopped fine

85 g unsalted butter, chopped

1 cups sugar

2 large Eggs

1 teaspoons Vanilla extract

1/6 cup ofvery strong coffee

115 g of Cherry Ripes (or more if liked)

Pre-heat oven to 165C (that was fan forced, allow about another 10C for normal).

Line a slice tray with baking paper.

Chop up cherry ripes roughly.

Sift together flour, salt and baking powder in 1 bowl, set aside.

Melt chocolate and butter together in a large bowl over heat, stirring occasionally until smooth. Add shots of espresso. When completely smooth, remove from heat and gradually whisk in sugar.

Add eggs one at a time, whisking in between until completely combined.

Whisk in vanilla.

Add flour mixture in 3 separate batches, folding with rubber spatula until completely smooth.

Add in cherry ripe pieces, stir gently.

Pour in to tray, cook for approx 30 mins, or until skewer comes out with a few crumbs still attached. Cool in tray for minimum of 2 hours (until room temperature). Cut in to pieces and serve.

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Easy Bacon & Mozarella Pull Apart Bread!

Basic Bread Dough..

Bread Machine Method

300ml Water

1 1/2 Teas Salt

3 Cups Bread Flour

2 Tbs Powdered Milk

1 Tbs Caster Sugar

1 1/4 Teas Dried Yeast

Place the water, oil and salt in the bread pan. Place the bread flour, milk powder, caster sugar and dried yeast on top. Set the bread machine to dough setting. 

Mean while saute 4 Rashers of Bacon and 1 onion. Let it cool on a tray and then add 1/2 Cup Tasty Cheese and 1/2 Cup Mozzarella slightly chopped and some chopped fresh chives.

Cut the dough into 12 even pieces. Roll each piece in the bacon mix and place into a bread tin. Let it rise in a warm place for 30 minutes. Bake at 200 degrees for 15 minutes, place foil over the top and bake for a further 20 mins. Nom Nom Nom!

Healthy Pumpkin, Cheese and Chive Scones

Ingredients:

950g Kent Pumpkin steamed, mashed and cooled

3 Cups of SR Flour

1Teaspoon Nutmeg

1/4 Cup Parmesan ( Extra to sprinkle on top)

1/4 Cup Reduced Fat Grated Tasty Cheese

10g of Chopped Chives

1Tablespoon Natvia or Caster Sugar

50 Grams of Butter cubed

1/4 Cup Skim Milk

What to do:

Preheat the oven to 200 degrees. Place the Butter and Nutmeg into a large mixing bowl. Rub the Butter into the Flour. Add the Cheeses, Chives and Natvia. Make a well in the center and add the Pumpkin. Begin to fold through the Pumpkin and add the Milk a little at a time to form a dough. Turn out onto a floured bench and cut the scones with a scone cutter or for a more rustic look just use a knife.

Place together so they are just touching on a baking tray lined with baking paper. Use a pastry brush to baste the tops with Milk and then sprinkle with some more Parmesan. 

Bake for approx 20 minutes until golden.

Ham, Cheese and Homemade Tomato Chutney Pullapart

Start by making a bread dough, I use a bread dough mix and make the dough in my Kenwood Mixer with the dough attachment. You could also mix the dough in a bread maker or by hand. Roll it out into a square. Top with chutney of your choice. I've used a homemade Tomato Chutney. Sprinkle with tasty Cheese, Sliced Ham and Parmesan. Roll it up firmly and slice (see below)

Arrange on a baking tray lined with baking paper. Let it rise a little and then baste with egg wash.

Bake in a 180 degree oven until Golden, approx 20 - 25 mins. You can also use your slowcooker to bake if you have the time. Preheat your slowcooker on high. Place baking paper into the slowcooker bowl so that it reaches up the sides and arrange the pull a part in the bottom. Bake for 1.5 - 2 hours

Easy Yo Yo Biscuits

Cream 185g Softened Butter with 1/3 Cup of sifted Icing Sugar. Sift together 1/3 Cup of Custard Powder and 1 1/2 Cups of Plain Flour. Add to the Butter and Icing Sugar to form a dough. Roll into balls and press with a fork. Bake for 15 Minutes.

Choc Chip Moments made from nanny's Choc Chip Biscuits

Make a batch of Nanny's Choc Chips biscuits then sandwich together with some dark chocolate ganash! I can guarantee these won't last long!

For the biscuits...

Beat 125g butter with 1 cup Brown Sugar, add 1/4 cup of peanut butter and 1 egg. Mix well. Add 3/4 cup Plain and SR Flour, 1/2 cup rolled oats and 1 cup of roughly chopped dark chocolate. Bake for 15 mins on 180 degrees. Cool on a rack and make your ganash. Melt 150g of dark choc with 150ml cream until smooth. Pop in the fridge until spreadable. Sandwich the biscuits together and hook in!

Cheese & Bacon Scrolls

Make a basic bread dough with 500g of bread mix, 345 ml of water, 1 teas of dried yeast, 1 teas of bread improver (optional) and a pinch of sea salt. You can mix this by hand if you wish, but it takes time to knead the dough. I make the dough in my breadmaker on the dough setting not only to save me time but to take the pressure off my silly wrist! Either way, once the dough has risen, roll into a rectangle and sprinkle over grated cheese and finely chopped fryed off bacon. Roll into a log and seal the end with some egg wash. Slice into scrolls and let them rise a little bit more. Lightly brush the top and sides with egg wash and bake for 25 mins or so or until golden.

To make a pizza type scroll, after you roll out the dough spread lightly with tomato paste/basil pesto and add a few other things you like along with the bacon and cheese.. like some fried off finely onions, sliced kalamata olives, sundried tomatoes/ or some chopped pineapple pieces. Only add a small amount of each and make sure they are spread evenly before you roll it in the log. Another great idea is to spread some ricotta then top with baby spinach leaves and a little grated cheese.