CHOCOLATE CRACKLES FOR GROWN UPS

Straight up I have to say....this is bloody delicious!  The second thing I have to say is that you don't really have to make this in your CC, you could make it in a a bowl over a pot of water on the stove but CC will save you from standing and stirring 10 minutes.  We all loved chocolate crackles as kids and this is really next level stuff.  It comes in a slice form which means no picking bits of cupcake paper of your sticky treat.  This is super rich so I highly recommend small slices.

CHOCOLATE CRACKLES FOR GROWN UPS

185g dark chocolate broken into pieces (I use Cadbury Old Gold 70%)
100g unsalted butter diced
1/2 cup golden syrup
2 teaspoons cocoa powder
4 cups of Rice Bubbles

1. Grease and line a small slice tin, extending the baking paper over the long sides to enable easy removal.
2. Place all ingredients except Rice Bubbles into the bowl with the stirring blade.
3. Select Speed 3 Temp 85 Time 4 min.
4. After 2 min pause the program and scrape down the sides and blade. Resume program.
5. When program is complete, remove the stirring blade and add the Rice Bubbles to the bowl.  Use a spatula to carefully incorporate the Rice Bubbles and the chocolate mixture.
6. Pour the mixture into the prepared tin and press down firmly but not so hard that you crush the Rice Bubbles.
7. Place in the fridge to chill for at least three hours.

COCONUT BLUEBERRY MUFFINS (Gluten Free)

In my quest to provide CC Lovers with gluten free baking options, I stumbled over this recipe, which I tweaked a bit and converted for CC. Given my recent failures with gluten free baking, I did not hold particularly high hopes for these muffins.  I am happy to say though that I was pleasantly surprised. They look like a muffin and taste like a muffin and they are really yummy. (I have already eaten three!) The only thing I would suggest is that if coconut is not your thing, maybe give this recipe a miss as the coconut flavour is quite strong. I don't follow a gluten free diet but I will definitely make these again.

COCONUT BLUEBERRY MUFFINS (GF) 

Makes about 10

1/2 cup maple syrup
1/2 cup coconut oil melted
1/2 cup coconut flour
6 eggs
1 tbsp vanilla extract

1 tsp baking powder
1 cup of blueberries (fresh or frozen)

1. Preheat oven to 160 degrees. Grease a 12 hole muffin tin with cooking spray.

2. Place all ingredients except the blueberries into the bowl with the kneading blade.
3. Select Speed 5 Time 30sec. When finished, scrape down the sides oblf the bowl.
4. Pulse for 10sec.
5. Remove blade and leave batter to sit for 10min. (This allows the flour to absorb moisture).
6. Fold in blueberries.
7. Use an ice cream scoop to place mixture into the prepared tin. Each cup should be around 3/4 full.
8. Bake for 20-25 minutes or until the tops spring back when pressed lightly in the middle.

CINNAMON SOUR CREAM CAKE

I really love this cake.  I have been making it for around 25 years.  It is one of those cakes that, whilst it may not win any beauty pageants, it just tastes sensational.  It is the kind of cake that you always want seconds of.  It was never a difficult cake to make but now with CC it is just ridiculously easy.  The great thing about it is that the topping also goes in the middle.  You have a beautifully spiced crunchy topping and then a ripple of flavour and texture in the middle.  I have been asked for the recipe for this cake many times. It is great.

CINNAMON SOUR CREAM CAKE 

Cake

125g butter diced and very soft
1 cup caster sugar
2 eggs

1tsp vanilla extract

300ml sour cream
2 cups plain flour

1tsp baking powder

1tsp bicarb soda

½tsp salt
½ cup raisins (sultanas if you prefer)

1. Preaheat oven to 160 degrees. Grease and flour a ring or bundt tin.

2. Place all ingredients except raisins, into the bowl with the kneading blade. Select Pastry P1 for 1min 30sec. Stop the machine after 30sec and scrape down the bowl. Resume programme.

3. When programme is complete, pulse the mixture for 10sec.

4. Remove the blade and using a spatula, fold the raisins into the batter.

5. Place half of the batter into the prepared tin. Sprinkle half of the topping mixture over the batter. Place remaining batter on top and sprinkle remaining topping over it.

6. Bake in the preheated oven for 30-35min or until a skewer inserted in the cake comes out clean. Do not over cook.

7. When done remove from the oven and allow to cool for 15min before turning out onto a plate and then turning over top side up onto a cooling rack.

Topping
¾ cup of chopped nuts
6tbsp caster sugar
1tsp cinnamon
½ cup raisins

1. Mix all ingredients together in a bowl.

DATE AND CASHEW SLICE (GLUTEN FREE & NO BAKE)

Since starting the Loving the Tefal Cuisine Companion group 2 years ago, I have noticed that a lot of members seem to have dietary challenges and being gluten free (for either medical or lifestyle reasons) seems to be the most common.  So I have decided to start posting up some gluten free recipes to help these people out.  I will start with what I know - the sweet stuff and then branch out into proper meals.  This slice is amazing.  Honestly, when I had a taste of the filling I was blown away - I could have eaten the whole lot with a spoon, it was that good. Converted from an AWW recipe.

DATE AND CASHEW SLICE (GLUTEN FREE & NO BAKE) 

1 3/4 cups of raw cashews
1 cup coconut flour
1/4 cup coconut oil melted
1/4 cup maple syrup
1 tbsp golden syrup
1 1/2 cups fresh dates, pitted
1/4 coconut oil, melted (extra)
1/3 golden syrup (extra)
pinch of salt

1 tsp vanilla essence

Topping
1/3 cup cocoa powder
1/2 cup coconut oil, melted
1/4 cup maple syrup

1. Soak cashews in cold water for one hour and drain.
2. Grease and line a 16 x 26cm slice tin with baking paper and allow paper to extend over the sides of the tin.
3. Place 1/4 cup of the soaked cashews, coconut flour, coconut oil, maple syrup and golden syrup in the bowl with the kneading blade. Pulse for 10sec. Scrape down the sides of the bowl. Pulse for a further 15 seconds.
4. Press dough firmly into the tin. Place tin in the freezer for ten minutes whilst making the filling.
5. Don't bother washing the jug. Place remaining cashews, dates,extra coconut oil and golden syrup, salt and vanilla essence in the bowl with the kneading blade. Pulse for 10sec then scrape down the sides. Press the turbo button and hold for 15-20 seconds until the mix is a smooth as possible.
6. Spread filling over the base evenly and then place in the freezer for 10 minutes whilst making the topping.
7. Mix the cocoa powder, coconut oil and maple syrup together. When the base and filling are chilled, pour the topping over and spread evenly.  Chill for 2-4 hours or overnight.

Note: if you prefer you can substitute cacao powder for the cocoa.

HCB STYLE STICKY SCROLLS

Easter is rapidly approaching...I know that because I am seeing lots of food bloggers and food related Facebook groups posting an endless parade of Hot Cross Bun (HCB) recipes.  I must say that I am a huge fan of the HCB and I am not one of those who whinge about their appearance in supermarkets before the Christmas tree has even come down.  I know that it is wonderful to bake things at home but I am of the firm belief that just as there are many things that are better home made, there are also some things that are better bought from the shops. I think that HCBs are one such thing.  Often our reasoning for making things at home is to avoid the "nasties" in commercially produced food. Well a lot of producers these days don't put additives in their buns - Baker's Delight is one such place.  So, I am going to leave HCBs to the experts but I decided to create this little number that pays homage to these tasty treats.  I am really pleased with how this recipe has turned out.  I was particularly pleased that even when cool, the scrolls are still soft - something that I have had issues with with other scroll recipes.  Also, there are many ways that you can change things up in this recipe to suit your personal taste - I will give you options in the notes at the end of the recipe.

HCB STYLE STICKY SCROLLS

Scrolls

1 cup full cream milk

60g butter diced

4 cups bread flour

21g instant yeast

1/2 cup brown sugar

1/2 tsp cinnamon

1/2tsp nutmeg

1/2 tsp baking powder

1/2 tsp bicarb soda

1 lemon, rind finely grated (optional - if you don't like lemon use orange or omit)
2 eggs

1 tsp vanilla extract (do NOT use essence - it is yucky)

1. Place the milk and butter in the bowl with the kneading blade.
2. Select Speed 3, Time 3.30 Temp 80 degrees
3. Add remaining ingredients in the order listed.
4. Select Pastry P1. Stop the machine after 30 seconds and scrape down the sides and scrape the dough away from the spindle.  (Note - this is a very sticky dough). Restart program.
5. Scrape dough out onto a floured surface. Sprinkle lightly with flour and knead gently into a ball.
6. Rinse out bowl or use your second bowl - remove the spindle, line with cling wrap and spray the cling wrap with cooking spray.

7. Place the dough in the bowl and select Temp 30 degrees for 1 hour, stopper in.  This dough rises really well so don't be surprised if it starts pushing the stopper out!
8. Once the dough has doubled in size, turn it out on to a floured surface and knead lightly until the dough halves in size.  Roll out dough into a rectangle approximately 25cm x 40cm.

Filling 

1/2 cup dark brown sugar
1/4 cup light brown sugar
1 tsp cinnamon
1 tsp mixed spice
2 Tbsp candied citrus peel (optional)
1 cup sultanas
40g softened butter

1. Mix all ingredients together well, except butter.
2. Spread butter over the dough rectangle.
3. Sprinkle the sugar and spice mix over the dough, right to the edges.
4. From the long side of the dough, roll up into a sausage, finishing with the seam side down.
5. Using a sharp knife and a gentle but firm pressure, slice the dough into 12 slices.

Topping

120g butter diced
3/4 cup of dark brown sugar
3/4 cup of thickened cream

1 Tbsp liquid glucose (optional but it stops the topping crystalising)
1/4 cup golden syrup
1 tsp vanilla

1. Prepare a 23cm x 32cm baking dish or high sided tray by spraying with cooking spray.

2.  Place the butter in the bowl with the whisk. Select Speed 3, Temp 80, Tim 3.30.
3. Add the remaining ingredients.
4. Select Slow Cook P1 Temp 130 degrees Time 5 minutes.
5. Place 3/4 of the mixture in the bottom of the prepared pan and swirl around to coat the base and a little way up the sides.
6. Place scrolls in the prepared tray.  Leave room for expansion during the rising.  If you have too many scrolls to fit with space, then use another smaller container like a cake tin and put some topping in the bottom and the rest of the scrolls.
7. Cover the scrolls with cling wrap or a tea towel and put in a warm place to rise for approximately 1 hour.
8. When the scrolls have risen, place in a 160 degree oven to bake for 30 minutes.  After 15 minutes, check and if the scrolls are getting dark, cover loosely with a sheet of foil.
8. Remove from the oven and using a brush, baste with the remaining topping until well coated.

Sour Cream Drizzle
2 tbsp icing sugar
pinch of salt
1/2 cup sour cream

1. Mix all ingredients together.
2. When the scrolls are cool, use a spoon to drizzle the drizzle mix over the scrolls.

NOTES:

1. You can put a cup of whatever filling you like in the scrolls - it doesn't have to be sultanas.  You could use 1/2 cup of sultanas and 1/2 cup of pecans.  Or all pecans. Or you could use chocolate chips.
2. As with many baked things, these taste best when still warm from the oven. You can always rehead them in the microwave the next day to enjoy that just baked taste.

JAMMY SLICE

I love a good slice and this is one of my favourites.  Check out any CWA cookbook or fundraising cookbook for a school, Guides, Scouts or any other organisation and you will find a version of this slice.  I call it Jammy Slice because well, it is jammy.  Thumbing through some of my cookbooks today I discovered that another name for this slice is English Matrimonial Slice - what a mouthful!  Apparently it was so named because of the pressed based and the crumble top....which supposedly represent the fact that you are supposed to take the smooth with the rough in marriage.  Ok......  Anyway, whatever its name is it is delicious.  It is wonderful warm from the oven (wait 10 - 15 minutes or you will burn your mouth with lava like jam!) and it is nice at room temperature.  So easy to make and so tasty.

JAMMY SLICE 

1 1/2 cups of self raising flour (1 1/2 cups plain flour and 3 tsps of baking powder)
180g chilled diced butter
1 cup firmly packed brown sugar

1/3 cup of rolled oats
1 cup desiccated coconut

3/4 cup jam of your choice (I use raspberry)

1. Preheat oven to 160 degrees. Line a 18cm x 28cm slice tin with baking paper.
2. Place flour and butter in the bowl with the kneading blade. Pulse for 10 -20 seconds until the mixture resemble bread crumbs or sand.

3. Add brown sugar, oats and coconut.
4. Select Pastry P1 for 30 seconds.
5. When the program is complete, place half the mixture into the prepared tin and push down very firmly. Spread the jam over the base and sprinkle the other half of the mixture over the top and press down very lightly.
6. Bake in the preheated oven for 25 minutes or until the topping is golden brown.
7. When baked removed from the oven, allow to cook and then slice into squares.

AUTHENTIC AMERICAN BROWNIE

Well our American friends across the ocean have given us many wonderful baked treats and brownies would have to be close to the top of the list for me.  There are so many recipes out there for brownies - some are cake like, some are fudgy and some are fluffy.  This recipe is one that I have tweaked and converted and that is apparently pretty much what most Americans regard as a traditional brownie.  It is very rich and it is very moist and dense. Be warned - you only need small slices...eat too much and you may find yourself falling into a chocolate coma!

AUTHENTIC AMERICAN BROWNIE 

200g dark chocolate broken into squares

175g unsalted butter diced

325g casster sugar

130g plain flour

3 eggs

icing sugar to dust (optional)

1. Preheat oven to 160 degrees. Line a 20 or 22cm square baking tin with baking paper.
2. Place chocolate and butter in the bowl with the kneading blade. Set Speed 2 Temp 85 Time 4m 30sec.
3. Stop program after 1min and scrape down sides and blade.  Recommence program.
4. Once chocolate is melted, add ingredients (other than icing sugar) in the order specified.
5. Select Pastry P1 for 1min. Stop after 30 seconds and scrape down sides. Recommence program.
6. Place batter into the prepared tin. Bake for 30-35 minutes.  Do not over bake.
7. Remove from the oven.  If serving as a dessert, serve warm or allow the brownie to cool completely before dusting with icing sugar.

Note - if you like nuts in your brownie, add half a cup of the nuts of your choice.  Brownies and walnuts are both traditional and tasty.