Homemade Bounty Bars

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You can make bounty bars and you’ll only need 3 ingredients.

Like me you’re thinking GET OUT OF HERE, WHY HASN’T THIS BEEN BROUGHT TO MY ATTENTION BEFORE!!!

So I’ve got a bit of a thing for coconut, coconut jam drops, coconut ice cream, lamingtons and now bounty bars.  

For a coconut lover like me I can’t fathom why I haven’t made them before.  As I said you only need 3 ingredients.  They’re so easy to make, the only cooking involved is melting chocolate and most of the time involved was the bars sitting in the freezer or fridge doing their thing .  Most importantly they were crazy delicious.

 Just a tip it’s important to test the coconut condensed milk mixture for quality control, however you’ll need self control while doing this otherwise you’ll devour the lot and have none to coat in chocolate.

Homemade Bounty Bars

3/4 Can Condensed milk

3 cups shredded coconut

450 g chocolate (I used 1/2 milk 1/2 dark because that ‘s what was in the cupboard, use what you prefer)

Put coconut into bowl, pour in condensed milk, mix thoroughly. 

Using wet hands shape into bar shapes and place on baking paper lined tray.  Put tray into freezer for a couple of hours to firm up.

Once the bars are firm, melt chocolate.  I usually do it in the microwave on high for 30 sec bursts stiring in between each burst. 

Working in batches take several of the bars out of the freezer (if you take them all out the ones you do last will have softened up) and coat in melted chocolate.  I find the best way is to roll them in chocolate with 2 forks and let any excess chocolate drip off.  Place on another baking a paper lined tray.

Repeat with remaining bars and either leave on bench or put in fridge to set chocolate, fridge is best if it’s warm to hot in your house plus they’ll be set quicker meaning you can enjoy them sooner 

Keep them stored in the fridge. I imagine these would last up to 4-5 days but they lasted just over a day in this house as they were so moreish.

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coconut icecream

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Ice cream is usually made using eggs, and I have been known to make it that way (see champagne ice cream). But the problem with this is I use at a minimum twice the amount of ingredients. This would be because I get very easily distracted. So whilst I’m meant to be carefully stirring the egg mixture of a pot of simmering water I’m off getting distracted by glitter and unicorns or life. This means that if I’m not stirring the eggs at the right moment they over cook and turn into scrambled eggs. Now it may be just me but this is not really a desirable ingredient in ice cream.

So my go to everyday vanilla ice cream recipe is one that may not be as rich as others but it requires no eggs or stirring of ingredients of any kind over heat. I just chuck them in my mixer whisk to a bit frothy then pour in ice cream maker, which churns away for 20 mins and gives me ice cream (well it does after I freeze churned mixture for a few hours).

Anyway I got possessed by the need to make and eat coconut ice cream. After examine a few recipes on the internet I just decided to adapt my standard recipe and threw in some shredded coconut. Topped with melted dark chocolate it was rather like a frozen bounty bar.

Coconut Ice Cream

1 cup chilled cream
1 cup of chilled coconut cream
1 cup chilled milk
3/4 cup sugar
small handful of shredded coconut (optional)

In mixer with whisk attachment whisk together cream, coconut cream, milk and sugar. You want to whisk till the sugar has dissolved and its kinda frothy on op top. Pour into ice cream maker, churn. When it nearly done add in shredded coconut. Then pour into container freezer for a few hours till full frozen. If you don’t have an ice cream maker that ok, whisk it up then pop in freezer then whisk every 20 mins for a about 2 hours and it should get to the consistency of soft serve ice cream at which point add in shredded coconut stir and freeze.

I drizzled over some dark chocolate melted in the microwave and it set pretty quickly (a la homemade ice magic)

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Part of the Sweet Adventures Blog Hop – Licence to Chill Hosted by the Kitchen Crusader

Cinnamon Cake

I’ve been experiencing a bit of meh in the kitchen recently. I really haven’t had that much desire to cook/bake. I mean I’ve been cooking dinners and making lunches etc. but I’ve been doing this more because it has to be done then a burning desire to cook. Perhaps life’s just been to chaotic and tiring I’m not sure what was behind it but this week I got my baking mojo back. I’ve made a couple of cakes and have been pursing recipe books feeling enticed to bake and cook other things. It’s good to be back in my kitchen happy place.

One of the cakes I made is a cinnamon cake. It has a layer of chocolate and cinnamon sugar in the middle and chocolate icing and was really really delicious.

Cinnamon Cake – recipe adapted from Dorrie Greenspan’s Baking from my home to yours

1 1/4 + 2 tbls cups of sugar

1 tbls + 2 1/2 tsp cinnamon

1 3/4 cups flour

2 tsp baking powder

3/4 cup milk

2 eggs

1/2 tsp vanilla extract

125g + 2 tbls butter, melted

90g dark chocolate chopped

preheat oven to 180 degrees, grease a square cake tin.

stir 2 tbls sugar, 2 1/2 tsp cinnamon together

whisk together flour, baking powder and remaining cinnamon. In another bowl mix together eggs, milk and vanilla. Mix milk mixture into flour mixture.

Fold in butter. it will look like it won’t mix together but just keep gently folding it in. it will end up a nice shiny batter.

Pour 1/2 batter in cake tin. Sprinkle chocolate over batter, the sprinkle cinnamon sugar. Top with remaining batter.

Bake approx. 40 minutes or until done (skewer will come out clean). Cool in tin 15 mins then turn out onto cooling rack.

Icing

180g dark chocolate

2 1/2 tbl butter softened and cut into pieces.

heat chocolate until it’s almost all melted (I do this in short 30 sec bursts in microwave). Stir in butter, finish melting chocolate, you don’t want it really melted and runny, so if it’s like that just leave it for a few minutes so it’s a bit thicker and easier to work with.. Spread on top of cooled cake. leave to harden up at room temp.

Sundays with Joy – S’mores Brownies

Food can be a strange thing, but it can also be a historical thing to. I mean what we call biscuits, is known in the UA as cookies, and there biscuits are scone like to us and what they call scones is one big round cut into wedges. Why is this and how did it occur. Some people might not care as long as its tastes good. But I’m sure these subtle food naming difference represent something deeper historically.

This thinking about food history really came about after a colleague went to the USA and reported back about the triangle wedge scones. She said they were similar in texture and taste but not the same as our cones. It posed the question why were scones in USA different from ours. We guessed maybe our strong connection with the English lead us to follow their food and baking traditions long after maybe the Americans had abandoned them. Was it availability of ingredients, was it to serve some other purpose. We couldn’t really get to the bottom of it.

But my point is why food is cooked eaten and named is really a link to the history of a country or region. A dish usually evolves because of need plus available ingredients. So by looking deeper as to why a dish/recipe is the way it is you can understand the history behind it and of the region it comes from. Eg Damper is an example. It’s an Australian bread , but it’s made pretty much with flour salt and water (sometimes milk), but no yeast, it’s also traditionally cooked on the coals of campfires. Why? Well it evolved out in the Australian outback where people did have access to flour and salt but wouldn’t have had access to yeast. They probably didn’t have access to an oven, particularly if they were exploring, mustering, travelling or early settlers. So from all of these we get damper but also a bit of understanding of life in the Australian outback 100 plus yrs ago.

So what does this have to do with the Sundays with Joy facebook group? This week we made S’mores brownies. Now I know brownies are a North American thing, Cleary born form a need for a fudgy cake type slice, but I had no idea what S’mores are. In fact I’m still a bit lost on what they are, I’m suspecting they are something we call something different tin Australia (again why does this happen, what’s the reason behind it). I’m guessing they are marshmallow campfire things. Joy’s intro into the recipe in the book kind of gives that away.

But is uses Graham crackers which really threw me. Some investigation and some help from the Sundays with Joy facebook group gave me the indication they were a basic sweet biscuit (if they are a biscuit then why are they called a cracker, not a cookie?) . I suspect my choice of plain sweet biscuits (Arnott’s Granita biscuits) wasn’t quite right but none the less a set out to bake me something I didn’t quite understand (again what are s’mores?).

The ingredients look pretty promising

The result

whatever county you’re in it was chocolaty fudgy goodness with marshmallows on top and biscuit chunks within and I’m hoping thats what it was supposed to be.

Recipe in the Joy the Baker cookbook

Blog link up via Bakeaholic Mama

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Hazelnut Chocolate Orange Scrolls

Did you know there is a world Nutella day? I’m serious, its day to celebrate Nutella and make things with Nutella

I first made these scrolls to celebrate World Nutella day. They were pretty tasty and I’ve been needing an excuse to make them again. The excuse came in the form of the Sweet Adventure Blog Hop – Nuts about Sweets.

But instead of using Nutella from the jar I wanted to make my own version of Nutella. I look at a variety of recipes for it, became horribly overwhelmed by the sheer number of different recipes, pondered what to do, then came up with the idea of making hazelnut butter then mixing it in some chocolate ganache and for a twist adding orange zest. I was worried it would be a disaster, but that worry was wasted as it was amazing.

chocolate, cream and hazelnuts just waiting to be  mixed together

Hazelnut butter just waiting to be mixed into…

Chocolate Ganache

Hazelnut, Orange Chocolate Ganache

1 cup toasted Hazlenuts, skins removed

125g dark chocolate

125g milk chocolate

1/3 cup cream

1/2 tsp orange zest

Place Hazelnuts in food processor, process until they get the consistency of peanut butter. It will take a few minutes so stick with it but it will happen.

Melt both types of chocolate together with eh cream over a low heat. It will look all shiny and yummy.

Add hazelnut butter and orange zest to chocolate cream mixture. Mix well. It will be a bit grainy on account of the hazelnut butter, but taste delicious.

I used a 1/2 quantity of the dough part of Annabel Langbein’s Sticky Buns. But instead of filling it with butter and cinnamon I used my hazelnut choc orange ganache. Rolled it up and cut inot 4cm sections. let them rise again baked at 220 degress c until lightly browned. So very very good.

Part of the Sweet Adventures Blog Hop, this month hosted by Dining With a Stud

All the other delicious nut creations can be found here

Sundays with Joy – Chocolate Raspberry Fudge Pops

This week the Sundays with Joy Facebook group make Chocolate Raspberry pops.

It was a bit traumatic. Not because I have some super phobia of chocolate (god forbid) or raspberries or ice cream, Not even because I made ice cream in the middle of winter. But because I had to find my ice cream moulds.

I’ve had my ice cream moulds for a few years. They were given to me by my mother in law. I’ve used them to make a variety of ice cream/ice blocks but hadn’t used them for 18 months. This meant they had moved to the deep dark corners of the tupperware cupboard. The only things I can ever find in our tupperware cupboard are the most used items because these are the things that fall out of the cupboard when we open the door because they are the things shoved in cupboard while the door is slammed shut.

I methodically took things out of the cupboard whilst hunting for all the bits to the ice cream moulds, oh okay I randomly pulled things out the cupboard whilst possibly swearing and vowing to organise it one day (note that would not be the day that I had most of the contents of the tupperware cupboard on the floor, because that would be too easy and I relish the challenge and trauma of doing it all again).

In the end tupperware was scattered all over the place and I was missing one stick bit, but feeling scarred and emotional and slightly triumphant I was ready to go.

Its essentially a custard cooled with raspberries and chocolate chunks added, then frozen (note I used frozen raspberries because they are out of season but mainly that’s what I had on hand). They were delicious even more so after a couple of days. Totally will make again, but maybe in summer.

mmm sugar cornflour and cocoa powder

plus milk cream vanilla and butter

= chocolate custard

raspberrires & chocolate mixed in lead to Chocolate Raspberry Fudge Pops

I only made a half batch because I could tell by other posts that a full batch would be more than my small ice block moulds could handle. I also only mixed raspberries and chocolate chunks into 3 out of the eventual 5 made and left 2 plain for the kids.

They were absolutely perfect for dealing with the trauma of the tupperware cupboard (although gin/vodka/wine would have helped too).

For the delicious recipe you’ll need the Joy the Baker cookbook

And for more delicious versions of the Chocolate Raspberry Fudge Pops see the delightful blog link up at Bakeaholic Mama

Lamingtons

When I first thought of the idea of baking all the classic Australian baked goods the first thing that came to mind was Lamingtons. Almost everyone else suggested pavlova but not me. Come Australia day everyone’s serving pavlova but I’m handing out Lamingtons.

I mean what’s not to love, it’s perfect cake covered in chocolate icing then rolled in coconut. I like them so much I’ll even eat the ones you get pre-packaged from the supermarket. But we all know homemade is best.

I won’t lie they can be fiddly and a bit messy to make . You also need 24 hours to make them. This is because you need to freeze the cake. What’s that skip, why freeze the cake? Well you can ice the outside of a cake pretty well as soon as its cooled from the oven, but cut the cake and icing is not a fan of sticking to the crumbly insides. However freeze the cake and voilà the cut sides aren’t crumbly when frozen.

So righty O let’s make lamingtons

You’re going to need cake which is going to need butter and sugar

we’re adding the usual eggs, vanilla, milk and flour and mxing with our butter and sugar

an assitant in the form of a child is good and enhances the whole messy factor

chocolate icing!!

Lamingtons – recipe adapted from Super Food Ideas April 2002

Butter cake

125g butter

3/4 cup sugar

2 eggs (room temp is best)

1/2 tsp vanilla

2 cups SR flour

1/2 cup milk

Preheat Oven to 180 degrees C

cream butter and sugar together

add eggs one at time beating well after each egg. Beat in Vanilla

add 1/2 the flour, then 1/2 the milk. The repeat with remaining flour and milk. Mix until all combined.

pour batter into baking paper lined 18 x28 cm slab tin

Bake for about 30 mins or until a skewer comes out clean

Turn out onto a wire rack. Once cool wrap in cling wrap and freeze

Just before you need to ice them, take cake out of freezer and chop into desired sizes (usually square)

Chocolate icing

500 g icing sugar

1/3 cup cocoa

1/2 cup milk

15 g butter chopped

4 cups desiccated coconut

sift the icing sugar and cocoa into a heat proof bowl. Add milk and butter

stand bowl over a saucepan of hot water. Stir until all combined and nice and smooth

Holding each piece of cake on a fork one at a time dip them in the icing until completely covered in icing. Let excess drip off then roll in coconut.

place on rack to let icing harden slightly (essentially you need to be able pick the lamingtons up without getting totally covered in chocolate icing).

You can vary it by cutting pieces of the un iced cake into 2 spreading jam or cream (or both) between the 2 halves then sandwiching back together and ice as above

Store in an air tight container.