Category Archives: Biscuits, cakes and slices

Double Chocolate Mocha Crunch Cupcakes


This is not my recipe. I found it through Pinterest,( but I’ve made it twice now so decided to blog it. All I have done is translate it from American to Australian 🙂 and made a few other little adjustments.

Back to work tomorrow after the summer holidays, taking these to help!

Double Chocolate Mocha Crunch Cupcake

Makes 12 Cupcakes ( I doubled just this part of the recipe, so ended up with 24. Did not need to double other elements) What is written here is for a single mixture.

Preparation: Position a rack in the lower third of the oven. Heat the oven to 350 degrees.
• 1 cup all purpose flour
• 1 cup plus 2 tablespoons sugar
• 1/3 cup plus 2 tablespoons Cocoa Powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, melted and warm
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 2 tablespoon instant coffee
• 1/2 cup hot coffee
• 1/2 cup crushed Maltesers

Chocolate SwissMeringue:

5 large egg whites
• 11/2 cup sugar
• 450 g unsalted butter, diced and softened
• 1/4 teaspoon salt
• 1 tablespoon vanilla
• 2 tablespoons unsweetened cocoa powder
• 280 g chocolate, melted and cooled

Chocolate Pouring Sauce
• 2/3 cups dark chocolate
• 2 tablespoons heavy cream
• 4 tablespoons powdered sugar, sifted
• 4-5 tablespoons water, warm
1. Add flour, cocoa powder, sugar, baking soda, and salt in a bowl and mix thoroughly to combine. Add in the butter, eggs, and vanilla and beat on medium speed for one minute. Add half of the coffee into the mixture and beat for 20 seconds. Scrape the sides of the bowl and add remaining coffee. Beat for 20-30 seconds until the batter is smooth. The batter will be thin enough to pour. Divide it evenly among the lined cups. Bake 18-22 minutes just until a toothpick inserted into a few of the cupcakes comes out clean. Set the pan on a rack to cool. Frost the cupcakes when they are completely cool.

Chocolate Swiss Meringue:
1. Combine egg whites and sugar in a bowl placed over simmering water. Bring mixture to 160 degrees F while whisking constantly.
2. Transfer mixture to stand mixer bowl, fitted with a whisk attachment and beat on medium high speed until mixture cools and doubles in volume and forms stiff peaks; about 10-12 minutes.
3. Add butter in one piece at a time, mixing to incorporate after each addition. The mixture may appear clumpy and almost curdled looking-this is normal. Keep mixing and it will become even and smooth again. Add salt and vanilla and mix to combine. Add cooled chocolate and mix to combine.

Chocolate Pouring Sauce:
1. Place chocolate and heavy cream in a bowl over simmering water. Let chocolate and cream sit for 2-3 minutes to melt without stirring. Then slowly stir mixture to combine. Add powdered sugar and mix to combine. Add water 1 tablespoon at a time, mixing after each addition until pouring consistency is reached. Set aside and let sauce cool to warm.
1. Frost cooled cupcakes. Freeze frosted cupcakes for ten minutes. Drizzle chocolate pour over chocolate frosting (reheat chocolate pour in microwave as needed to keep pouring consistency). Sprinkle crushed Maltesers on chocolate sauce. Finish with a small swirl of frosting and a Malteser.

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Chocolate cream puffs


Chocolate cream puffs….why you might rightly ask 🙂 Some more procrastination and also a little trip back into time. Made these almost 25 years ago, been reminded of them again lately watching people making cream puffs for  a croquembouche. Old recipe or not, they are still pretty yummy! ( adapted from an old WW recipe book)



Cream Puff paste

  • 1 cup of hot water
  • 125 grams butter
  • 1 cup plain flour
  • 4 large eggs
  • 2 teaspoons cocoa


Pastry Cream

  • 4 egg yolks
  • 1/2 cup sugar
  • 1/2 teaspooon vanilla
  • 300 ml carton cream
  • 1 1/2 teaspoons flour


Chocolate Butter Cream

  • 250 g unsalted butter
  • 2 tablespoons castor sugar
  • 60 g dark chocolate



  • 1/2 cup cocoa
  • 1/2 cup castor sugar



Place water and butter in saucepan and bring to a rapid boil. Quickly add the sifted flour all at once. Stir the mixture until it leaves the sides of the saucepan. Remove the saucepan from the heat and let cool slightly. Place mixture into small bowl of electric mixer, add eggs one at a time. Beat well between each addition. Beat in sifted cocoa.


Put teaspoons full of mixture onto lined tray. Allow room for spreading. Bake in a hot oven for 10 minutes, reduce heat to moderate and bake for a further 30-40 minutes or until puffs are crisp. When cooked remove from the oven, make small slits in the side to let steam escape. Return to the oven for a few minutes to allow to dry out further. Allow puffs to become cold. Remove any soft filling from inside with a soft spoon.


Pastry Cream

Combine in a small bowl of electric mixer egg yolks and sugar. Beat on medium speed until mixture is pale. Reduce speed to low, add sifted flour, cream and vanilla. Place mixture in plan over low heat and cook, stirring constantly, until mixture comes to boil. Boil 30 seconds. Remove from heat, beat until mixture is smooth. Let cool. Push mixture through sieve to remove any small lumps.


Butter Cream

Have butter at room temp. Place butter in small bowl of electric mixer. Beat on medium speed until soft and creamy. Gradually add sugar while butter is creaming. Beat in 8 tablespoons of the Pastry Cream, beat until mixture is smooth and almost doubled in bulk. Finally beat in the melted chocolate. Using a sharp knife,  make a small hole in the bottom of each puff. Put prepared Butter cream into piping bag fitted with a small, plain nozzle. Fill each puff with the cream.

Combine sifted cocoa and sugar, roll the puffs in the mixture to coat all over. Store in the fridge until ready to serve.

Makes about 20


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Cinnamon scrolls


Like most people I know at the moment I just feel like staying in bed with a box of tissues and a hot lemon! But I dosed myself up on Panadol and headed to the kitchen to make these scrolls.. you might rightly ask just why I would do this!  I have had this plan in my head for the last few weeks while I was writing  reports and doing a few other work based things and was going to reward myself with making these scrolls. ( It’s the making I love most!)  So cold or no cold this was going to happen 🙂 The food critics here passed it for publishing on this blog ( and the fact there is none left tells me it’s a winner) Apparently it would be nice with apple next time!


  •   2 cups flour
  • 1/2 tsp salt
  • 3/4 cup lukewarm milk
  • 2 1/4 teaspoons dried yeast
  • 1/8 cup melted butter
  • 1 egg yolk
  • 1 tbsp sugar


  • 1/4 cup melted butter
  • 4 tbsp sugar
  • 3 tsp cinnamon


  1. Mix the yeast and sugar with the lukewarm milk leave for a ten minutes  until foamy
  2. Add the egg yolk, the melted butter, the flour and the salt, then knead the dough and shape into a ball.
  3. Place the dough in a large, greased bowl, then cover and place in a warm space and let rise until doubled in size (about 1 hour).
  4. Preheat oven to about 200 degrees C. 
  5. Sprinkle benchtop with flour and roll the dough out to a thickness of 1cm.
  6. Spread the melted butter across all of the dough, then sprinkle the cinnamon and sugar mixture.
  7. Roll up the dough, and using a knife, cut the log in half length-wise.
  8. Twist the two halves together, with the cut layers on the outside. Give a round shape, then transfer to a baking tray
  9. Top the remaining butter and sprinkle some sugar and cinnamon mixture. Reduce the oven temperature to 150 degrees C after 5-10 minutes . Bake for 30 to 35 minutes, until the top is golden brown.
  10. Top with icing sugar mixed with water

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Custard slice


This recipe makes the creamiest, smoothest custard slice.  It also cuts really easily, no sloppy custard here!  It’s a bit indulgent – something to make for special occasions 🙂


2 sheets puff pastry thawed

1 cup milk

3/4 cup cornflour

1 cup sugar

1/2 cup custard powder

900 mls cream

3 tsp gelatine

3 egg yolks

50 g unsalted butter

2 cups icing sugar

1 tbs margarine

enough water to make smooth icing


Heat oven to 200°C.  Prick thawed pastry all over with a fork. Place on baking trays lined with baking paper.  Cook until golden brown (both sides – you may need to turn over during cooking).  Cool on trays.

I cook the custard using the microwave – if you use a saucepan/stovetop you need to be really careful that the mixture doesn’t catch/burn.

Put the cornflour, custard powder, sugar in a bowl.  Using a whisk gradually add the milk.  Heat this mixture in small bursts until thick and smooth.  Gradually add the cream whisking all the time.  Heat this mixture again in small bursts continually whisking until thicker.

Sprinkle gelatine over 1/3 cup water and heat in microwave for 30 seconds (approx) or until dissolved.

Pour gelatine into custard whisking all the time, add egg yolks and cubed butter – continue whisking.

Cover custard with glad wrap to prevent skin forming and leave aside to thicken slightly.

Put one pastry sheet in the bottom of square tin (you may need to trim edges to fit).  Pour custard onto pastry, cover with 2nd pastry sheet and press gently.  (If you don’t have a square tin – use any tin with high sides and use cut out bits of cardboard as a mould along one side).

Put in fridge until set.

To make icing put icing sugar and margarine in a small bowl.  Stirring continually, gradually add enough water to make a smooth, spreadable icing and spread evenly over slice.  Refrigerate again until icing set.

Cut into rectangular slices.

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Salted caramel tart


Actually made this last weekend, but only just got around to posting. I’ve had this on the ‘to try’ list for ages now and a Donna Hay magazine at the hairdressers made it happen!

You need to make the dulche de leche ( caramel)  first. Really very simple. 


  • 2 tins of condensed milk.


Preheat oven to 220 degrees c. Place condensed milk in oven proof baking dish and cover tightly with foil. Place baking dish in a larger deep-sided baking tray and fill with boiling water until it reaches 3/4 of the way up the sides of the dish. Bake for 1 hour 30 mins or until caramel in colour. Spoon caramel into a bowl and whisk until smooth.Spoon into sterilised jar. Will keep for up to a month in the fridge. Makes 2 cups.

Salted Caramel Tarts


  • 1 cup plain flour sifted
  • 1/2 cup cocoa sifted
  • 1/2 cup icing sugar sifted
  • 125 g butter chopped
  • 3 egg yolks
  • 1 teaspoon vanilla extract
  • 1 tablespoon iced water
  • 1 cup home-made dulche de leche
  • 1/2 cup cream
  • 175 g dark chocolate
  • sea salt flakes for sprinkling


Place flour, cocoa, icing sugar and butter in food processor and process until the mixture resembles fine bread crumbs. While the motor is running add the egg yolks and vanilla and process to combine. Add the iced water and process until the dough comes together. Flatten into a disk on lightly floured surface , wrap in plastic wrap and refrigerate for an hour.

Roll the pastry out between 2 sheets of baking paper to 4 mm thick. Cut 6x 12 cm rounds from the pastry and use to line 6×8 cm tart tins. Prick the base with a fork and trim the edges. Place in fridge for 30 minutes.

Preheat oven to 180 degrees c. Line the pastry cases  with non stick baking paper and fill with baking weights ( I used rice) Bake for 10 minutes , remove paper and weight and bake for a further 10 minutes or until cooked through. Allow to cool completely in tins. Remove pastry cases from tins. Divide the duche de leche between the pastry cases. Uses a butter ( or palate) knife to spread evenly. refrigerate for 10 minutes.

Place the cream in a small saucepan over a high heat until starting to boil. Remove from heat and add broken chocolate. Stir mixture until thick and glossy. Spread tarts with chocolate and refrigerate for 2 hours or until set. Sprinkle with salt to serve. Makes six.

(Some of my’ food tasters’, couldn’t ‘get’ the idea of the salt flakes and grabbed their tarts before it could happen!)

* I used a 12 medium muffin tin. There was enough pastry but I used all the duche de leche.

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Chunky Chocolate Cookies


This is a really handy recipe. Nice and easy and makes a chunky, fudgey, chocolatey biscuit!



  • 1 egg
  • 1 cup of brown sugar
  • 1 teaspoon vanilla essence
  • 1/2 cup canola oil
  • 1/2 cup self – raising flour (sifted)
  • 1 cup plain flour (sifted)
  • 100 grams white choc bits
  • 100 grams milk choc bits
  • 1/2 cup desiccated coconut



Preheat oven to moderate. Grease /line two trays with gladbake.

In a large bowl, whisk the egg, brown sugar, vanilla and oil.

Add the flours, chocolate and coconut. Stir until well combined.

Roll in balls and place on the tray ( allow room to spread)

Bake until light golden in colour. Cool on the tray for 10 minutes and then transfer to wire rack to cool completely. ( Tell family to go away and they are not ready to eat)

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Gingernut biscuits


We love trying new recipes, so not many get repeated but this one has been around for over 20 years! Makes 18-20 biscuits


  • 125 g butter
  • 1 cup of sugar
  • 2 tablespoons golden syrup
  • 1 egg
  • 2 cups self-raising flour
  • 3 teaspoons ground ginger


Preheat oven to moderate. Melt the butter in a saucepan. Take off the heat and add sugar, golden syrup , egg and vanilla. Mix until well combined. Sift flour and ginger into butter mixture and mix. Roll into balls and then flatten slightly. Bake for 12-15 mins. Cool on tray.

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