CHOC BLACKBERRY CHRISTMAS TRIFLE

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RECIPE DEVELOPED FOR WOOLWORTHS

2 x packets Woolworths Port Wine Jelly
1 x Woolworths Chocolate Mud Cake, sliced into squares
1 x packet Woolworths Mini Choc Sponge Rolls
1 x 600ml Woolworths Thickened Cream
2 tbs icing sugar
2 x 125g punnets fresh blackberries

Method
Step 1. Add the Port Wine Jelly into a medium glass container. Add in 500ml of boiling water and mix to dissolve. Place in fridge to set for 4 hours or overnight. Once set, cut into large 3 by 3 cm cubes.

Step 2. Whip together the thickened cream and icing sugar until just firm peaks are achieved

Step 3. In a trifle dish, layer in the elements of your trifle, I like to start with mud cake as the base layer, a layer of whipped cream, then jelly cubes, sponge roll and top with more whipped cream and garnish with blackberries.

CHRISTMAS CHOCOLATE BARK

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MARS BAR SLICE

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Mars Bar Slice RECIPE 🍫👇🏻

3 mars bars, chopped (plus one extra for topping)
2 tbs butter
1 tbs sweetner (i used dolce de leche)
3 cups rice bubbles
360g chocolate
1 tbs coconut oil

Step 1. Melt mars bars over a double boiler with butter and sweetener (the nougat wont fully melt, and that is fine!)

Step 2. Mix melted mars bar with rice bubbles and then press into a lined tin (I used a brownie tin)

Step 3. Melt chocolate with coconut oil and then pour over rice bubble mix and top with remaining mars bar.

Step 4. Place in the fridge until fully set, slice and serve (keep in fridge for storge!)

CHOC BROWNIE COOKIE

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150g 70% dark chocolate
70g unsalted butter
150g caster sugar
2 large eggs
30g cocoa powder
1/4 tsp salt
75g dark choc, cunks or chips

Step 1. Preheat oven to 180C. Melt butter and chocolate over a double boiler.
Step 2. Whisk / beat together the eggs and sugar until light and fluffy
Step 3. Once cooled slightly, add chocolate to egg mix and beat until combined. Next sift in cocoa powder and whisk to combine. Add chocolate chunks and stir through. Place in fridge to cool, mix will be loose but putting it in the fridge will firm it up enough to scoop.
Step 4. Using an ice-cream scoop, scoop onto lined baking trays and cook at 180C for 8-9mins, you will see the cookies puff up. Remove from oven and allow to cool slightly before moving them to a wire rack to cool completely (I like to eat them while they are still warm with ice cream)

Recipe via @theloopywhisk

CHOC DRIZZLED MUESLI BARS

RECIPE DEVELOPED FOR WOOLWORTHS

Memories of opening school lunchboxes and finding a delicious choc coated muesli bar are pretty strong (mind you they weren’t home made) however making them yourself is really simple and easy and allows you to know exactly what is going into them. 

Prep 00:15

Cook 00:20 (plus chocolate setting time)

Makes 12

Easy 

Ingredients

4 cups Woolworths Summer Fruit Muesli

3/4 cup Macro Flaxseed Oil

1 cup Woolworths almond meal

6 dates chopped

2 tsp cinnamon

1 1/2 tsp vanilla extract

2 eggs

2 tbsp maple syrup

50g Dark (70%) chocolate for coating

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Method

Step 1. Combine all dry ingredients in a bowl.

Step 2. In a separate bowl, whisk together wet ingredients.

Step 3. Add the wet ingredients to the dry ingredients and mix well to combine.

Step 4. Press the mixture into a lined (24 x 18 cm) baking tray and bake at 160 C for 18-20 minutes or until golden brown.

Step 5. While mix is still warm, cut int0 12 bars. Once cooled, melt the dark chocolate and drizzle over bars. Place in the fridge to harden for a couple of hours or overnight. 

BAKED CUSTARD BRIOCHE PIZZA

RECIPE DEVELOPED FOR VEGEMITE & OONI

This is not your average dessert pizza. A rich, brioche dough base filled with vanilla custard and baked in the Ooni Volt creates a sweet treat that looks like it belongs in a French bakery. Topped with fresh berries and a salty, sweet caramel boosted with Vegemite; this is a showstopper dessert. 

Prep 00:40 plus proofing time

Cook 00:40 

Makes 2 pizzas

Capable Cooks

Ingredients
Brioche pizza dough

500g strong flour 

100g caster sugar

1 tsp fine salt 

10g dried yeast 

2 eggs 

175ml milk 

1 tsp vanilla extract

150g unsalted butter, room temperature  

Vegemite caramel

100g caster sugar 

100g thickened cream 

1 tsp Vegemite 

Custard filling

1 egg

1 egg yolk

75g caster sugar 

35g cornflour 

30g plain flour 

1 tsp vanilla extract

500ml milk 

50g unsalted butter 

Toppings

250g raspberries 

250g strawberries, quartered 

Icing sugar, for dusting 

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Method

Step 1. Prepare the brioche dough the night before you plan on baking. To make the dough, place the flour, sugar, salt, yeast, eggs and milk into the bowl of an electric mixer fitted with a dough hook. Mix on low speed until it comes together to form a shaggy dough. Increase the speed to medium and continue to mix for around 10 minutes to form a smooth dough.

Step 2. Add the butter a little at a time to the bowl, allowing it to fully incorporate into the dough before adding more butter. Once all the butter has been added, continue to mix on low speed until the dough becomes smooth, glossy and elastic. Shape the dough into a smooth ball, cover and allow it to rise at room temperature until doubled in size. Knock back the gas and shape into a smooth ball again. Sprinkle the surface with flour, cover and refrigerate overnight.

Step 3. *Remove the dough from the fridge 2 hours before you plan to bake. Divide the dough into two equal portions and form two balls. Place on a floured tray, cover and allow to double once more. 

Step 4. To make the Vegemite caramel, pour the sugar evenly into a small saucepan and place over medium heat. Slowly bring the sugar to an amber colour. Turn the heat down to low, add the cream and allow it to bubble up. Carefully whisk to combine. Add the vegemite and whisk again. Continue to cook the caramel until it thickens slightly. Remove from the heat and set aside. 

Step 5. To make the custard, place the eggs, sugar, cornflour, plain flour and vanilla into a mixing bowl. Whisk to form a smooth, pale paste. 

Step 6. Slowly bring the milk to a boil in a heavy based, medium saucepan. Gently pour the hot milk over the egg mix while whisking at the same time. Return the mixture to the saucepan and place over low-medium heat. Allow the mix to cook and thicken while you whisk to create a smooth custard. Add the butter and whisk once more to combine. Remove from the heat and cover. 

Step 7. Preheat the Ooni Volt to 200℃. Roll out one portion of brioche dough on a lightly floured bench to around 20cm in diameter and use your fingers to create an edge (approx. 1.5cm tall). Slide the base onto the pizza peel. Pour the custard into the base and smooth over the top. Bake for 20 minutes or until the crust is golden and the custard has begun to caramelise on top.

Step 8. Top the pizza with fresh berries and drizzle the Vegemite caramel generously over the top. Finish with a dusting of icing sugar. Repeat with the remaining dough.

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BLUEBERRY BUCKLE

A festive and holiday favourite of Jax's family, this is a famous recipe made by her Aunt Merideth, deliciously simple and really quick and easy to make for morning or afternoon tea!

Prep 10min
Cook 45min
Makes 1 x 20cm square baking dish
Super Easy

Ingredients
Batter

3/4 cup sugar

1/4 cup margarine

1 egg

1/2 cup milk

2 cup self-rising flour

1 1/2 cups frozen blueberries*

Crumb Topping

1/2 cup sugar

1/3 cup plain flour

1/2 tsp cinnamon

1/4 cup soft butter

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Method

Step 1. Preheat oven to 190C. Pre-grease 20cm x 20cm cake tin. Then, in a stand mixer, beat together the sugar, margarine and egg. Then gently beat in milk.

Step 2. Mix in flour, but do not over work. Remove bowl from mixer and gently stir in blueberries. Pour into your cake tin.

Step 3. Create the crumb topping by rubbing the butter into the dry ingredients using your fingers. Stop once crumbly. Sprinkle generously over batter.

Step 4. Bake for 35-45 minutes, or until a toothpick comes out clean when put into the center. Serve hot with good butter or whipped cream and a cup of tea or coffee.

Notes

* You can use fresh blueberries in replacement of frozen.

S'MORES JAFFLE

Jaffles are the perfect ‘canvas’ for creativity and flair. This is my take on a favourite American treat, transformed into a beloved Aussie snack. 

Prep 00:05

Cook 00:03

Serves 2

Super Easy 

Ingredients 

4 slices white sandwich bread 

Spreadable butter 

60g thin milk chocolate or grated milk chocolate*

2 jumbo marshmallows 

Method

Step 1. Preheat a jaffle machine* and coat the base with butter. 

Step 2. Place one slice of bread onto each space and lay half of the chocolate on top followed by 2 marshmallows. Top with the rest of the chocolate. 

Step 3. Spread butter on 2 slices of bread and place on top of the chocolate layer with the butter side facing outward. Cook the jaffle for 1-2 minutes or until ‘just’ golden.

Notes: 

* If you don’t have a jaffle maker, this will work with a sandwich press. 

* You can use as much or as little chocolate as you like and of course, you csn use any type of chocolate as well!

WAGON WHEEL CUPS

A classic biscuit, turned into a classy dessert. Layered textures and familiar flavours to make entertaining simple and fun. Quick and simple Wagon Wheel Cups! 

Prep 00:15

Cook N/A

Makes 2

Super Easy

Ingredients 

250g fresh raspberries 

1 Tbsp raspberry jam

4 Wagon Wheel biscuits, roughly chopped 

300g good quality store-bought chocolate mousse

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Method

Step 1. Heat the jam in a small saucepan or in the microwave. Stir through the raspberries and leave to cool for 10 minutes. 

Step 2. Add a layer of Wagon Wheel biscuits to each glass and then a layer of raspberries. Pipe or spoon a layer of mousse and then repeat. Finish by topping with extra biscuits and fresh raspberries. Enjoy straight away or leave to chill in the fridge.

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Dessert time…

ANZAC BISCUIT SEMIFREDDO

Take all your favourite flavours of the Anzac Biscuit; golden syrup, toasty oats and that hint of caramelisation and throw them in the ultimate no churn ice cream! 

Prep 00:10

Cook 00:10 (plus freezing time)

Serves 6

Easy 

Ingredients 

400ml thickened cream 

2 whole eggs

1 egg yolk 

1/3 cup golden syrup 

Small pinch of salt

4 Anzac biscuits, roughly chopped  

The topping 

2 Anzac biscuits, roughly chopped 

1/2 cup roasted macadamia nuts, roughly chopped

Golden syrup, to drizzle 

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Method

Step 1. Prepare a loaf tin (approx. 21cm x 11cm x 6cm) by lining it with cling film so that it hangs far enough over the edge to cover the semifreddo once it is filled. 

Step 2. Whip the cream until it forms soft peaks and set aside.

Step 3. Prepare a pot of simmering water. Add the eggs, egg yolk, golden syrup and a pinch of salt to a heatproof bowl and set it over the pot of simmering water. Whisk manually or with an electric handheld beater for around 5 minutes or until pale and thick. 

Step 4. Add a third of the egg mix to the whipped cream and gently fold through. Add the remaining egg mix and fold through to combine thoroughly. 

Step 5. Fold through the chopped Anzac biscuits and pour into the prepared tin. Fold over the cling film to cover the top and freeze for at least 6 hours. 

Step 6. To finish, invert the semifreddo onto a serving plate, sprinkle the extra Anzac biscuits and macadamia nuts over the top. Drizzle with Golden syrup and serve straight away. 

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ONE CAKE: THREE WAYS

 One batter to make 3 different, delicious recipes. Perfect for making light work of entertaining.

*NOTE* the below recipe makes enough for all three cakes - please refer to end of recipe if making smaller batches. 

Prep 00:30

Cook 00:40

Capable Cooks

Ingredients

450g unsalted butter, softened 

2 1/4 cups caster sugar 

3 tsp vanilla extract 

6 eggs 

5 1/4 cups plain flour

3 tsp baking powder

1/4 tsp fine sea salt 

2 1/4 cups milk 

Variation 1. Vanilla cake with cream cheese frosting and passionfruit 

125g cream cheese, at room temperature 

100g unsalted butter, softened 

1/3 cup icing sugar, sifted

1 passionfruit 

Variation 2. Apple and cinnamon tea cake 

1 Granny Smith apple, peeled and finely chopped 

1 Granny Smith apple, finely sliced 

2 tsp cinnamon

1/4 cup caster sugar 

2 Tsp melted butter 

Variation 3. Vanilla and raspberry muffins 

1 1/2 cups frozen raspberries 

2 Tbsp icing sugar 

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Method

Step 1. Preheat the oven to 180C. Grease and line a 20cm cake tin and a 20x20cm square cake tin. Prepare a 12 capacity muffin tin with liners. 

Step 2. Place the butter, sugar and vanilla into the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed for around 5 minutes or until pale and thick. 

Step 3. Add the eggs one at a time, beating well in between and scraping the sides of the bowl occasionally. 

Step 4. Sift together the flour, baking powder and salt into a bowl and add half of it to the butter mixture along with half of the milk and beat slowly to combine. Add the remaining flour and milk and beat once more until a smooth batter forms. 

Step 5 (Variation 1). For the vanilla cake, pour 1/3 of the mixture into the 20cm cake tin. Split the remaining 2/3 between two bowls. Bake the vanilla cake for 35-40 minutes. Let it cool completely in its tin. 

Make the cream cheese frosting by beating together the cream cheese and butter until pale, fluffy and smooth. Add the icing sugar and continue beating for around 5 minutes or until it is smooth and light. Top the cake with frosting and fresh passionfruit pulp.

Step 6 (Variation 2). For the apple and cinnamon tea cake, combine the chopped apples with 1/2 tsp cinnamon in a bowl and stir to combine. Combine the remaining cinnamon and sugar in a small bowl and set aside. Fold the apples through one of the cake batters and then pour into the 20x20cm square cake tin. Top with the sliced apples and bake for 35-40 minutes. While still warm, brush with melted butter and sprinkle with cinnamon sugar.

Step 7 (Variation 3). For the raspberry muffins, fold the frozen raspberries through the last batter and spoon the mixture evenly into the muffin casings. Bake for 30-35 minutes or until cooked through and golden. Let them cool before dusting with icing sugar.

Notes: 

*With a big enough oven, you can bake all three cakes at once by placing the vanilla cake and apple cake on one rack and the muffins on another.

*Ingredients for 1 Variation

150g butter 

3/4 cup caster sugar 

1 tsp vanilla extract 

2 eggs 

1 1/3 cup plain flour 

1 tsp baking powder 

3/4 cup milk 

*Ingredients for 2 Variations

300g butter 

1 1/2 cups caster sugar 

2 tsp vanilla extract 

4 eggs 

2 2/3 cups plain flour 

2 tsp baking 

1 1/2 cups milk 

CHOCOLATE SOUFFLE FOR TWO

When you’re craving chocolate souffle, but all the recipes are for 4 or 6; have a go at this recipe built for two to share. Not for the faint-of-heart, but then again neither is any souffle recipe. Good luck!

Prep 00:20

Cook 00:20

Serves 2

Capable Cooks

Ingredients

Chocolate Cream Base* 

1 egg yolk

1 tsp sugar 

1 tsp cornflour 

1 tsp cocoa powder, plus extra for dusting  

75ml milk 

25g good quality dark chocolate, roughly chopped  

1 tbs whisky or rum

2 whole eggs 

2 tbs caster sugar, plus extra for dusting 

1 tbs melted butter

Double cream or ice cream to serve

Method

Step 1. To make the chocolate cream base, prepare a small saucepan with boiling water and keep it on a low simmer. Place the egg yolk, sugar, cornflour and cocoa powder in a heatproof bowl and whisk together until smooth. 

Step 2. Heat the milk until just boiling in the microwave or in a small saucepan. Carefully pour the hot milk into the egg mix while whisking at the same time to combine. Place the bowl over the simmering water and whisk continuously for about 1 minute or until thickened and smooth. Remove from the heat and stir in the chocolate. Place some plastic wrap directly on top of the cream to prevent it forming a skin and allow it to cool down completely in the fridge. 

Step 3. When you’re ready to bake the souffle, preheat the oven to 200C. Brush a 300ml capacity ramekin* with melted butter and place in the fridge briefly to harden. Coat the inside of the ramekin with caster sugar, tipping off the excess. 

Step 4. Remove the chocolate cream from the fridge and stir the whisky in. Beat the egg whites by hand or with an electric mixer until soft peaks form. Gradually add the sugar, beating well in between additions. Continue to whisk until medium-firm peaks form; being careful not to over whip. 

Step 5. Gently fold the eggs white through the chocolate cream a third at a time. Pour the souffle mix into the ramekin. Use a palette knife or scraper to create a flat and even top; wiping any excess away. Run your finger around the entire edge to create a lip. Place the ramekin on a tray and bake for 15-17 minutes or until fully risen with a slight wobble. Allow to cool slightly for a few minutes, dust with cocoa powder and serve with double cream or vanilla ice cream.

Notes

* Get ahead by preparing the chocolate cream in advance. This will keep in the fridge for a few days.

*This recipe can also be made in a mini oven-safe saucepan or an oven-safe ceramic mug.

CHOCOLATE IS MY FAVOURITE

TURKISH DELIGHT BROWNIE

A rich, fudgy brownie with my favourite; Turkish Delight hidden inside. 

Prep 00:20

Cook 00:30

Serves 8-10

Easy

Ingredients 

150g dark chocolate, roughly chopped 

200g butter, cubed 

180g brown sugar 

90g caster sugar 

20g cocoa powder 

4 eggs 

110g plain flour, sifted

3x55g Turkish Delight bars 

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Method

Step 1. Preheat the oven to 160C and grease and line a standard brownie tin.

Step 2. Place the dark chocolate, butter and both sugars in a saucepan and melt gently over low heat. Once melted, remove from the heat and whisk in the cocoa powder. Pour it into a mixing bowl and allow to cool for 5 minutes. 

Step 3. Mix the eggs into the chocolate and then mix through the flour until a smooth batter forms.

Step 4. Pour 2/3 of the batter into a 20cm or 8” brownie tin and then place the Turkish delight bars in a row on top. Pour over the remaining batter and bake for 30-35 minutes. Let it cool before slicing and serving.

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MORE CHOCOLATE DESSERT HERE