Raspberry and Chocolate Croissant Pudding

When I decided to have the family over for Easter lunch I had already planned on using a frozen apple pie as dessert.  Upon removing from the freezer I realised that it had been crushed and was not looking to great to serve up to the family.  This now posed the question - what are we going to do for dessert?  What ever it was going to be I knew that it had to be quick and easy to prepare as time was ticking and our guests would be arriving soon.

Opening our freezer lid (we have an awesome Haier 519L chest freezer - a little overkill but it well used in our household) I immediately saw some croissants and thought I know I can do something with these!  Then I remembered a croissant pudding that I made many moons ago which went down a treat.

While this pudding is very similar to a bread and butter pudding - using same technique but I have to admit replacing the bread with croissants added a texture and sweeter taste to the dish than that of bread.  The custard was light and velvety which soaked beautifully into the delicate french pastries.  This all coupled with a scattering of raspberries and melted chocolate pieces was, to be honest, heavenly.

Not to mention, even with frozen croissants, it was prepared in 15 minutes and ready to put in the oven when required.  The original recipe called for white chocolate but a substitution was made due to not having that ingredient in the house.  I also added vanilla bean paste to the custard mixture to give it a little more decadence.

Served warm with ice cream and thick dollop cream (yes I know drool) this pudding got the tick of approval from all of the family... my father-in-law ate two serves even after admitting that he doesn't like bread and butter pudding.  Thumbs up I say.

Raspberry and Chocolate Croissant Pudding

(Recipe adapted from Taste.com)

Serves: 6 - 8

6 croissants

20 grams butter

1/4 cup raspberry jam

100 grams milk chocolate baking chips

100 grams frozen raspberries

8 eggs, lightly whisked

1 1/2 cups milk

3/4 cup thickened cream
1/2 teaspoon vanilla bean paste or 1 teaspoon vanilla essence

1/2 cup caster sugar

Preheat oven to 160 degrees Celsius. 

Lightly grease an 8 cup capacity ovenproof dish.

Use a small serrated knife to split each croissant in half. Lightly spread the cut side of each croissant with a little butter. Spread the jam over the butter. Arrange the croissants, chocolate and raspberries in the prepared dish.

Whisk the egg, milk, cream, vanilla and sugar in a large jug until well combined. Pour the egg mixture evenly over the croissants. Set aside for 15 mins to soak.

Place the dish into a larger roasting pan and pour enough boiling water into the pan to come halfway up the sides of the dish. Bake for 35-40 mins or until custard is just set. 

Set aside for 10 mins to cool slightly before serving.

(Click here for a printable version of this recipe)

Banana Oatmeal Chocolate Chip Cookies

While I have always and will always maintain that I am not the "housewife" type but since being made redundant I have actually been enjoying my time at home.  It has given me some time to actually relax and I am really feeling better for it.  I have also been able to do some blogging and sharing of recipes with you all which gives me great pleasure.  Not to mention I have had time to catch up on other websites/blogs I follow and also find some new ones to read.

 

Today while looking for inspiration for some old bananas (I hate wasting food) I came across a website that I really like.  Averie Cooks is a vibrant and fresh site full of quick and easy recipes that are uncomplicated and easy to follow.  And that is exactly where I found this recipe for Banana Oatmeal Chocolate Chip Cookies.

 

While I adapted the recipe the results was perfect.  Crispy yet soft cookies with a bold banana flavor married with scrumptious milk chocolate laced with a hint of cinnamon.  The rolled oats complimented the cookies giving them a homemade texture and that old fashioned appeal.  Do not use instant or quick-cook as they will not give the same outcome.

 

Don't overbake even if they don't look cooked.  The cookies firm up as they cool.  These will keep for about 1 week in a sealed container if they last that long! 

 

 

Banana Oatmeal Chocolate Chip Cookies

(Recipe adapted from Averie Cooks)

 

Makes: approx. 20

 

1 large egg

2 small/medium or 1 extra-large ripe bananas

1/2 cup light brown sugar, packed

1/4 cup granulated sugar

60 grams unsalted butter, softened

2 teaspoons vanilla extract

1 1/2 cups rolled oats

1 1/4 cups plain flour

1/2 cinnamon, added to taste

1/2 teaspoon baking soda

1/4 teaspoon salt, or to taste

200 grams milk chocolate chips

In a large mixing bowl (or the bowl of a stand mixer fitted with the paddle attachment or an electric mixer) combine the egg, bananas, sugars, butter, vanilla, and beat on medium-high speed until well combined. 

 

Add the oats, flour, cinnamon, baking soda, salt, and beat on low speed until just combined, about 1 minute.  Add 3/4 of the chocolate chips, and beat on low speed until just combined, about 30 seconds.

 

Line a baking tray with baking paper and spray with cooking spray. 

 

Using a spoon or your hands form equal-sized mounds of dough approximately 1/4 cup in size.  Place on the baking tray spaced apart.  Strategically place a few chocolate chips on top of each cookie.

 

Preheat oven to 180 degrees Celsius.

 

Bake for about 13 minutes (for very soft cookies, longer for more well-done cookies), or until edges have set and tops are just set. Remove from oven and allow cookies to cool on baking sheet.

 

 

(Click here for a printable version of this recipe).

 

Banana and Double Choc Chip Muffins

When you have over ripe bananas there is no need to bin them... use them!!  In fact the "over riper" they are the better... and looking over at my fruit bowl I could see my bananas had hit that category.  Obviously the only thing to do was to make a batch of muffins...

 

My favourite muffin recipe to date using bananas is Banana Crumble Muffins, which everyone thoroughly enjoyed including work colleagues. This muffin recipe is one of the easiest to follow so I just adapted it to make this latest creation of Banana and Double Choc Chip Muffins.  Why double choc chip?  Because I used a mixture of dark and milk choc chips (actually 2 whole bags of each).

 

As per usual they were moist and light with the added sweetness of the chocolate randomly appearing with every mouthful....

Banana and Double Choc Chip Muffins

 

Makes 12

1 1/2 cups self raising flour

1 cup white sugar

1 teaspoon baking powder

1/2 teaspoon salt

3 medium, ripe bananas

1 egg

1/3 cup canola oil

1 teaspoon vanilla extract

200 grams dark choc chips
200 grams milk choc chips

 

Preheat your oven to 190 degrees Celsius and line a 12-cup muffin tin with paper liners.

 

In a large bowl, combine dry ingredients.

 

In another bowl, mash the bananas. Add egg, oil and vanilla and mix well.

 

Combine the dry and wet ingredients and stir until it just comes together

 

Fill prepared muffin tins evenly.

 

Bake muffins for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean.

(Click here for a printable version of this recipe)

Raspberry and White Chocolate Muffins

Well I am still on my mission of catching up with blogging... At times I really wish there was 48 hours to every day because I seriously need more than 24. I cannot understand sometimes why I don't get my planned activities done daily but my husband is quick to point out that maybe I am too much of an over achiever and that I try to do to much!! He may actually be on to something... LOL!

Lately I have been baking - I have always enjoyed baking even though I am not a huge fan of sweet foods.  Thankfully I have many people who are happily willing to be taste testers for me.

 

Once again after reading so many different recipes, my recipe is one born from morphing many together.  The outcome was a pleasant surprise - a super easy recipe that was moist, light and full of flavour.  Raspberry and white chocolate are perfect partners in baking but with the added hint of vanilla and lemon these muffins were perfect.

 

They must of been somewhat ok.  Why you ask? 

 

Four dozen were gone by 10am the next morning!!!!!!

Raspberry and White Chocolate Muffins

Serves: 12
SmartPoints per serve: 12

2 cups plain flour

2 teaspoons baking powder

1 cup caster sugar

1 egg

1 cup skim milk
1 teaspoon vanilla essence

50 grams butter, melted
1 tablespoon lemon zest

1 cup frozen raspberries, thawed

200 grams white chocolate buds (roughly chopped if using large buds)

Preheat oven to 190 degrees Celsius.

Place 12 large patty cases into a muffin pan.

In a large bowl sift together the flour, baking powder and sugar.

In a separate bowl, whisk together egg, milk, vanilla and butter.

Add liquid mixture to dry ingredients along with the lemon zest, raspberries and chocolate. Using a large spoon, gently mix until just combined.

Divide the batter between patty cases and bake for 20-25 min, or until a skewer comes out clean and muffins are golden.

(click here for a printable version of this recipe)

Chocolate Stout Cake with Baileys Irish Cream Cheese Icing

While purchasing Stout for another recipe, my husband was questioned by the Irish salesman if he was planning to drink the stout. 

My husband replied "No we are using it to marinate pork ribs in."

The salesman said "oh the best cake I have ever eaten was a Chocolate Stout Cake".

Of course Noel came home and told me of this conversation and then, needless to say, I was on a baking mission.....  Chocolate Stout Cake!!

As usual Google produced so many different versions of this cake so I ended up combining a few ideas from here and there.....

The result - MAGNIFICENT!!  A little fiddly to make but definitely worth the effort.

Even hubby sent me a Facebook message telling me "this is one of the yummiest cakes I have eaten and is in my top 5 of all time favourites, so moist and a great balance  of chocolate flavour without the sugar overload and icing/frosting marries perfectly with the sponge, would it work with vanilla sponge?  Another reason why I love you so much xxx :)"

Chocolate Stout Cake with Baileys Irish Cream Cheese Icing

Serves: 12

1 cup Stout or Guinness beer

350 grams butter

100 grams cocoa powder

400 grams caster sugar

2/3 cup lite (fat reduced) sour cream

2 eggs

1 tablespoon vanilla extract

2 cups plain flour

2½ teaspoon bicarbonate of soda/baking soda

500­ grams sifted chocolate icing mixture

100 grams sifted icing sugar

250 grams reduced fat cream cheese, at room temperature

1/4 cup Baileys Irish Cream (or to taste)

Preheat oven 180 degrees Celsius.

Spray and line a 23cm (9") spring form pan or cake tin.

Melt 250 grams butter into the Guinness in a saucepan over low heat.  Whisk in the cocoa and sugar and take the saucepan off the heat.

Beat the sour cream with the eggs and vanilla in a separate bowl until combined, than add to the beer mixture.

Whisk in the flour and bicarb until combined.

Pour the cake batter into the tin and bake for an hour. The middle of the cake may still be slightly wet when you take the cake out, but it will firm up as it cools down.  Leave to cool completely in the tin as it is quite a damp cake and could collapse.

To make the icing cream the butter and icing sugar together until well mixed.  Add the cream cheese in cubes slowly until incorporated.

Add in Baileys. Continue mixing for 5 minutes until the icing is light and fluffy.

Spread over top of completely cooled cake.

(Click here for a printable version of this recipe)

Party Pinata Cake

Alexandria is turning 9 on Thursday but had her party early. Every year I let the birthday person choose the cake that they would like and Alex decided that she wanted a Party Pinata Birthday Cake. Infact Alex has been eyeing this cake off for several years but has always chosen a different cake so I had a feeling that it would be this one I was making this year before she told me.

The cake recipe is actually from The Australian Women's Weekly Kid's Birthday Cake Cookbook, which has so many cake recipes in there and trust me, a cookbook worth buying especially if you are the birthday cake maker for kids young and old!

Although you cannot see the cake itself, it is actually decorated in chocolate butter cream (chocolate frosting) topped with lollies and then enclosed in a chocolate shell which is also decorate. Sounds hard but the cake wasn't too much of a challenge to make and the decorating although looking simple was probably the most fiddly part of the process.

Needless to say Alex enjoyed cracking open the casing with a hammer to expose the bounty of lollies hidden. As she hit the casing lollies flew off landing all over the table and then it was a scramble with her and her friends to eat the lollies off the table - I am actually not sure how many of them ate the actual cake!!

Party Pinata Cake
(recipe adapted from The Australian Women's Weekly Kid's Birthday Cake Cookbook)

For the sponge:
3 eggs (at room temperature)
1/2 cup caster sugar
1/4 cup cornflour
1/4 cup plain flour
1/4 cup self raising flour
1/4 cup jam, your choice of flavour

For the chocolate butter cream icing:
125 grams unsalted butter, softened
1/3 cup cocoa powder
1 1/2 cups icing sugar
2 tablespoons milk

For chocolate shell:
1/2 teaspoon vegetable oil
450 grams milk chocolate melts

Pinata fillings/decorations:
2 bags (approximately 20) gold coins
100 grams various milk buds
100 grams fruit chew/jubes
50 grams milk chocolate
50 gram packet Smarties
200 gram packet giant Smarties
5 ladybirds
5 bumblebees
** note you can decorate with any lollies of your choice
toy hammer, for cracking pinata

Preheat the oven to 180 degrees Celsius.

Grease and line 2 20cm round cake tins.

Beat eggs in a small bowl with electric mixer for about 8 minutes until thick and creamy. Add sugar, 1 tablespoon at a time, beating after each addition until sugar dissolves. Transfew the mixture into a large bowl.

Sift dry ingredients together three times then sift evenly over egg mixture. Fold gently. Spread cake into prepared cake tins and cook for 10 - 12 minutes or until cake is cooked. Remove carefully from tins and cool on a wire rack.

Meanwhile beat butter in a small bowl with electric mixer until as white as possible. Sift together the cocoa powder and half the icing sugar. Gradually beat icing sugar and cocoa mix into the butter along with the milk. Beat in the remaining icing sugar.

Grease a large pudding basin (make sure it's bigger than the cake) with vegetable oil and place in the freezer for 10 minutes. In a small glass bowl over a simmering saucepan of hot water, melt the milk chocolate melts, stirring continuously until all smooth. Ensure the bottom of the glass bowl does not come into contact with the hot water. Remove pudding basin from the freezer and working quickly, place the melted chocolate in the basin. Swirl melted chocolate around to coat the inside of the bowl completely and evenly. Continue swirling until chocolate begins to set and stops flowing. Return bowl to freezer and freeze until chocolate is set completely.

Once sponge is cooled place one sponge on the cake board, spread with jam and then sandwich together the other sponge. Cut a deep hollow circle in top cake. Cover completely with chocolate butter cream. Top with coins, chocolate buds and fruit lollies.

Carefully place the pudding basin with set chocolate shell over decorated cake. Using a hot cloth rub outside of the bowl until the chocolate shell slips out of the basin.

Melt the milk chocolate and working quickly secure smarties, ladybirds and bumblebees to the chocolate shell.

Allow the birthday person to break chocolate shell open with toy hammer.

Cake iced (frosted) and lollies scattered on top.

The plain casing.... lots of chocolate!! My kids were in heaven!

Before it got smashed with the hammer to find the cake and lollies.....

(click here for a printable version of this recipe)

No Bake Chocolate Orange Tarts

I combined a chocolate tart that I found over at Almost Bourdain with some orange and VOILA - a tart that reminded us all of a family favourite, Terry's Chocolate Orange! Warning very very rich but this didn't stop all the family eating them!!!

No Bake Chocolate Orange Tarts
(Recipe adapted from Almost Bourdain)

Makes: 10
Points: WW Danger Beware

400 grams digestive biscuits
200 grams unsalted butter, chopped
2 tablespoons golden syrup
200 grams milk chocolate, chopped
200 grams dark chocolate, chopped, plus extra melted chocolate to drizzle
1 teaspoon orange essence
4 tablespoons pure icing sugar, sifted
400 ml thickened cream, plus extra to serve
1 Terry Chocolate Orange, for decoration

Place the biscuits in a food processor and pulse to form fine crumbs. Place the butter and golden syrup in a saucepan over low heat, stirring until butter melts. then pour into processor and pulse to combine. Press the biscuit mixture into the base and sides of ten 10cm loose-bottomed tart pans. Chill until required.

Melt the milk and dark chocolate together in a heatproof bowl over a saucepan of simmering water (don't let the bowl touch the water). Remove from heat, stir until smooth, then allow to cool for 5 minutes. Stir in the orange essence and fold in the icing sugar.

Whip cream until soft peaks form, then fold into the chocolate mixture. Pour into the tart pans and chill for at least 2 hours until the chocolate filling is set.

Decorate with melted chocolate and wedges of Terry's Chocolate Orange.

(click here for a printable version of this recipe)

Chocolate Wontons

The October 2009 Daring Cooks’ challenge was brought to us by Jaden of the blog Steamy Kitchen. The recipes are from her new cookbook, The Steamy Kitchen Cookbook.

As the second yet optional part of this month's Daring Cooks Challenge, we made what I can only describe as my children's dream come true, Chocolate Wontons. Crispy wonton wrapper on the outside and molten chocolate on the inside.

I used normal block chocolate squares and wrapped them in the shape of a money bag. Needless to say a lot of experiements will be done in the future with this recipe.

Chocolate Wontons

(Recipe Source: Jaden of Steamy Kitchen from her new book The Steamy Kitchen Cookbook)

Serves: 12

Points per serve: WW "Danger Beware"

1 large egg

1 tablespooon water

12 wonton wrappers (keep wrappers covered with damp towel)

12 pieces or nuggets of chocolate (use any type of chocolate you like)

oil for frying (i.e., vegetable oil, corn oil)

Confectioners’ sugar (icing sugar) for sprinkling

In a small bowl, whisk together the egg and water to make an egg wash.

On a clean, dry surface lay 1 wonton wrapper down with a point toward you, like a diamond. Place 1 piece of chocolate near the top end of the wrapper. Brush a very thin layer of the egg wash on the edges of the wrapper.

Fold the bottom corner of the wrapper up to create a triangle and gently press to remove all air from the middle. Press the edges to adhere the sides. Make sure the wrapper is sealed completely.

Repeat with the remaining wrappers and chocolate pieces.

Keep the folded chocolate wontons covered under plastic wrap or a damp paper towel to prevent them from drying.

In a wok or medium pot, pour in 2 inches (5 cm.) of high-heat oil.

Heat the oil to 350º F (180º C) and gently slide a few of the chocolate wontons into the hot oil. Make sure you don’t crowd the chocolate wontons. Fry the wontons for 1 ½ minutes, then flip over and fry another minute until both sides are golden brown and crisp. Drain on paper towel and then sprinkle with icing sugar.

And yes they are very addictive.... especially when served still warm!!!

(click here for a printable version of this recipe)

Easter Egg Biscuits

My children love helping to make these Easter Egg Biscuits. There is actually no baking involved as we buy premade Arrowroot biscuits. These biscuits are plain flavoured and oval shaped, therefore much resembling an egg! Not only is the decorating left to the imagination of the individual, but they are a novel gift to give at Easter instead of shop bought Easter Eggs.

Easter Egg Biscuits

Makes: 64

2 packets Arrowroot biscuits (or any oval shaped plain biscuit)

1 x 250 gram block of white cooking chocolate

1 x 250 gram block of milk cooking chocolate

1 x 250 gram block of dark cooking chocolate

sprinkles and decorations of your choice

Place biscuits on baking racks.

In a bowl over a saucepan of simmering hot water, melt each chocolate one at a time. Once melted cover each biscuit with chocolate using a spatula. Continue with other chocolates.

Sprinkle and decorate each biscuit as you wish. Allow the chocolate to set before serving (although my kids like eating the biscuits while the chocolate is still runny!!)

From all of us at

the House of Murray

we hope you all have

a very Happy Easter......

These are our Easter gifts to our family and friends this year.... definately a little bit of love in each bag!!

Intense Chocolate Cookies

Even though I would love to claim fame from these cookies because of their intense chocolate flavour, I cannot. The recipe belongs to Nigella Lawson, who's programmes, including Nigella Express, I am enjoying thoroughly.
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To my children's delight I made these last night. Surprisingly easy and must say hit to spot for an after dinner snack last night. The recipe only makes 12 cookies but be warned they are large and very moreish.
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And as Nigella says in her television series, these are definitely the cure for everything, well almost everything!
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Intense Chocolate Cookies

source: Nigella Lawson

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Serves: 12

3.

125 grams dark chocolate

150 grams plain flour

30g cocoa, sifted

1 teaspoon bicarbonate of soda

1/2 teaspoon salt

125 grams unsalted butter, softened

75 grams light brown sugar

50 grams caster sugar

1 teaspoon vanilla extract

1 egg, cold from the fridge

350 grams dark chocolate chips

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Preheat the oven to 170 deg C.
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Break the 125 grams dark chocolate into pieces and place into a heatproof bowl set over a pan of barely simmering water. Heat, stirring occasionally, until melted.
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Place the flour, cocoa, bicarbonate of soda and salt into a large bowl and mix well.
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In another bowl, cream the butter and two sugars together until light and fluffy. Add the melted chocolate and stir well.
3.
Beat in the vanilla extract and crack in the egg, then mix in the dry ingredients. Finally stir in the chocolate chips.
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Scoop out 12 equal portions of the mixture - an ice cream scoop and a palette knife are the best tools for the job - and place onto a lined baking sheet about 6 cm apart. Do not flatten them.
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Transfer to the oven and bake for 18 minutes, then test with a skewer - it should come out semi-clean and not wet with batter. If you pierce a chocolate chip, try again.
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Leave the cookies to cool on the baking sheet for 4-5 minutes, then transfer them to a cooling rack to harden as they cool.
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Just like Nigella did in her TV episode of Nigella Express I cooked only 6 of the cookies and froze the other 6 for later use. I froze them on a cookie tray and transfer to a snap lock bag when completely frozen. When required, defrost and then cook as above.

Raspberry Brownie Slice

Once again Alex wanted to cook something on Sunday and when she wants cook it's generally something sweet. After a short time flicking through some cookbooks she came across this recipe and with having all the ingredients at home it was full steam ahead.
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Raspberry Brownie Slice

Source: WW Easy Entertaining Cookbook

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Serves: 16

Points per serve: 2.5pts

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cooking spray

80g reduced fat butter

3/4 cup soft brown sugar

1/3 cup cocoa powder

1/2 cup skim milk

2 eggs, lightly beaten

1 1/4 cups self raising flour

1/2 cup dark choc bits

150g frozen raspberries

icing sugar to serve

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Preheat oven to 180 deg C. Spray and line a 19cm x 29cm slice pan.

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Place the butter, sugar, cocoa and milk in a small saucepan. Stir over a low heat stirring until smooth. Transfer to a large bowl and cool for 5 minutes.

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Stir the eggs, flour, choc bits and raspberries into the cocoa mixture. Spoon the cake mixture into the pan and bake for 45 - 50 minutes or until cooked when tested with a skewer. Stand for 10 minutes before turning out onto a wire racke to cool.

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Serve cut into squares and dusted with the icing sugar.

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Note: Store the brownies in an airtight container for up to 3 days.