A Pirate Birthday Party - Treasure Chest Cake

THE CAKE - Chocolate Cake Recipe Here

The Base

The Detail

The Colouring - we painted on a mixture of 'Cake Decorators Rose Spirit' combined with 'AmeriColor 104 Chocolate Brown'

The Assembly

The End Product!

THE FOOD

Pirate Cookies

Rocky Road - A Must For Every Christmas

Chocolate Melts

Marshmallows

Jelly Lollies (I like to use Raspberries)

Unsalted Peanuts - optional

Quantities?????

Whatever you like really.

I usually do 1 large 500g bag of marshmallows, 2 packets of lollies, a couple of handfulls of nuts to about 3 x 375g bags of melts

Cut marshmallow and lollies in 1/2 and combine them with the peanuts in a bowl

Melt all the chocolate in a separate bowl

Pour 3/4 of the melted chocolate in with the marshmallows etc and stir until everything is coated well.

Before the chocolate sets spoon onto a tray lined with baking paper and even it all out so there are no big gaps between the marshmallows and it resembles a block.

Spoon the remaining 1/4 of melted chocolate over the top, swirling and smoothing to give a nice finish

Allow to set and cut into pieces to serve

Sometimes I like to drizzle melted white chocolate over the top

Christmas Cake Pops

Made with Oreo and Cream Cheese Truffles (Reindeer Poo)

See recipe here

Make truffles as per recipe above or make you own if you already have a favourite

Place rolled truffle balls into the freezer to firm up a little

When firm dip 1/2 - 3/4 of a truffle ball into the melted milk chocolate and before chocolate sets dip the tip of a stick into melted chocolate and insert straight into the ball. (This will stop the truffle sliding down the stick as the set chocolate will hold them in place)

Repeat for each ball and allow to set.

Now dip the top 1/2 of each ball into melted white chocolate and decorate before the chocolate sets.

I used holly made from fondant icing coloured with gel food colouring. The leaves were cut using a cutter purchased from a cake decorating shop and the berries were individually rolled by hand (boy was that a job lol)

By placing each cake pop (stick) into a styrofoam block once you have dipped them into the white chocolate makes it easier to decorate them and it is also a nice way for presentation if you pre wrap the styrofoam block in christmas paper.

A Different Kind of Fruit Mince Pie (Jamie Oliver Christmas)

Jar of Fruit Mince

Puff Pastry

Filo Pastry

Butter

Icing Sugar to dust

Two muffin trays (12 muffins each)

Jamie Oliver added these extra ingredients (I was too lazy)

Dried Blueberries or Cranberries

Zest of Clementines

Splash of Sherry or Brandy

Flaked Almonds

Egg, beaten

Pre Heat Oven 200c *

Roll out the puff pastry into a 20x40cm square**

(Jamie combined the fruit mince, dried berries, zest and brandy)

Thinly spread the fruit mince over the pastry, leaving a 1cm gap around the edges

Tightly roll up the pastry, lengthways, like a swiss roll

Wrap in cling wrap and place in the fridge to firm up

Butter one sheet of filo pastry with the melted butter then place another sheet on top

Now butter this top sheet of filo pastry

Place both sheets (now stuck together) butter side down onto a muffin tray and ease the pastry into each hole. (you may need to repeat this to cover the whole tray depending on the size of your sheets of pastry)

Brush with melted butter again (this would not have been done yet as the bottom of the sheets are now facing upwards)

Repeat for the other tray

Take the puff pastry roll out of the fridge and cut into 24 slices with a sharp knife

Place each slice, flat side down into a filo lined hole.

Brush with egg***

(This is where Jamie then sprinkled the top of each pie with the flaked almonds)

Bake in the oven for about 25mins until cooked and golden brown

Leave to cool, then crack the individual pies out of the trays

Dust with a little icing sugar before serving

* I lowered oven temperature as I was using fan bake

** I used pre rolled sheets of puff pastry, doubled the thickness of each sheet by sprinkling one sheet with water placing another on top and then gently rolling them together. To get the length required I then joint two (doubled up) sheets together side by side, then trimmed down to size.

*** I dont think I will bother to brush with egg next time as the filo turned out quite dark

A Jamie Oliver Recipe

Christmas Lamingtons - Red and Green

1 packed of red jelly crystals

1 packed of green jelly crystals

Make Lamington squares as per Lamington Recipe

In separate bowls prepare each of the jellies as the directions on packet.

Allow to cool for around an hour, do not allow jelly to set.

Dip cake squares into the jelly mixture until fully coated then roll in coconut

NOTES

I cut the cake squares slightly smaller to make them more bites size.

I used slightly less water than indicated on the packet directions when making up the jelly mix

I also added extra food colouring to the jelly mixture for a brighter coloured lamington

Lamingtons

125g Butter

200g Caster Sugar

2 Eggs

Vanilla

1/2 cup Milk

300g Self Raising Flour

Pre heat oven 180

Grease and line 27cm x 17cm tray

Combine butter and sugar in a bowl and mix until light and creamy

Add eggs and vanilla, mix

Add milk and flour, mix well

Place in lined tray and bake for 30-35mins

Remove from oven and allow to cool for 1 hour

Cut into 12 even squares

TIP : freeze the cut squares before dipping them into the icing sugar mixture to stop it soaking too much into the cake and making them soggy (they dont need to be fully frozen, an hour or so should be enough)

ICING

50g Cocoa Powder

300g Icing Sugar

2 tea spoons Butter

300ml Boiling Water

Coconut (for rolling in)

Place cocoa, icing sugar, butter and boiling water in and deep bowl

Mix until butter is melted and all ingredients are combined

Dip cake squares in runny icing mixture until fully coated then roll in coconut

Rum and Raisin Ice Cream (or Canadian Club as used in this instance, because its a favourite)

300ml Full Cream Milk

4 Egg Yolks

100g Brown Sugar

300ml Cream

100ml Rum** (or Canadian Club or whatever)

Sultanas

** 100ml tasted way too strong for us so next time I will try 50ml

Put a saucepan of water on the stove and bring to the boil.

Put the milk in a separate saucepan and place over heat, do not boil.

In a heatproof bowl place the egg yolks and sugar, beat until mixture is pale and thick.

When the milk is hot whisk it slowly into the egg and sugar mixture.

Place the now combined ingredients in the heat proof bowl over the saucepan of now boiling water and heat until the mixture thickens slightly and coats the back of a wooden spoon, about 5 -10 minutes. (when it starts to thicken around the edges slightly this should be enough)

Remove from heat

Place some gladwrap directly on top of the custard mixture to stop a skin forming and leave to cool. I put mine in the fridge.

When cool whisk in the cream and Rum

Then churn in an ice cream maker

Stir in sultanas and place in freezer to harden

or

If you don't have an ice cream maker see instructions here

Chocolate Ice Cream

Vanilla Ice Cream

Chocolate Ice Cream

350ml Full Cream Milk

4 Egg Yolks

100g Sugar

350ml Cream

1 Vanilla Pod

1 1/2 Table Spoon Cocoa Powder

60g Dark Chocolate

Slice the vanilla pod in half length ways and scrape the beans out.

Put a saucepan of water on the stove and bring to the boil.

In a separate saucepan put the milk, cocoa powder and the vanilla pod, place over heat, do not boil.

In a heatproof bowl place the egg yolks, sugar and the scrapings of the the vanilla pod, beat until mixture is pale and thick.

When the milk is hot remove the vanilla pod and whisk it slowly into the egg and sugar mixture.

Place the now combined ingredients in the heat proof bowl over the saucepan of now boiling water and heat until the mixture thickens slightly and coats the back of a wooden spoon, about 5 -10 minutes. (when it starts to thicken around the edges slightly this should be enough)

Remove from heat

Stir in broken up pieces of dark chocolate making sure all pieces are dissolved.

Place some gladwrap directly on top of the custard mixture to stop a skin forming and leave to cool. I put mine in the fridge.

When cool whisk in the cream

Then churn in an ice cream maker

or

If you don't have an ice cream maker see instructions here

Vanilla Ice Cream

Rum and Raisin

Mango Sorbet

1 1/2 cups of sugar

1 1/2 cups of water

4 Mangoes peeled and diced

Make a sugar syrup by combining sugar and water in saucepan

Put on heat, stir until sugar is dissolved then boil for 5 mins

Allow syrup to cool, then chill in refrigerator until really cold

Puree peeled and diced mangoes in food processor or blender until smooth

Add chilled sugar syrup to mangoes, blend some more until combined

Put mixture into icecream maker and process for 20min

Pour into storage container and put into freezer to harden or until you are ready to eat.

or

If you dont have an icecream maker pour mixture into shallow tray, pop into freezer and stir every 40min or so for about 3 hours.

**oops I forgot to add 1/4 cup lemon juice, I will see how the kids like it and maybe add it next time when adding the syrup to the mangoes

Ice Cream

350ml Full Cream Milk*

4 Egg Yolks

100g Sugar

350ml Cream*

1 Vanilla Pod

Slice the vanilla pod in half length ways and scrape the beans out.

Put a saucepan of water on the stove and bring to the boil.

In a separate saucepan put the milk and the vanilla pod, place over heat, do not boil.

In a heatproof bowl place the egg yolks, sugar and the scrapings of the the vanilla pod, beat until mixture is pale and thick.

When the milk is hot remove the vanilla pod and whisk it slowly into the egg and sugar mixture.

Place the now combined ingredients in the heat proof bowl over the saucepan of now boiling water and heat until the mixture thickens slightly and coats the back of a wooden spoon.

(when it starts to thicken around the edges slightly this should be enough)

Remove from heat

Place some gladwrap directly on top of the custard mixture to stop a skin forming and leave to cool.

When cool whisk in the cream

Then churn in an ice cream maker

or

If you don't have an ice cream maker....

Place the cooled mixture in the freezer for around 45mins

As it starts to freeze near the edges remove bowl from the freezer and either stir vigorously with a spatula or whisk or beat with an electric hand beater or stick blender (I used an electric hand beater) You need to break up any frozen sections.

Return to the freezer

Continue doing this every 30 minutes until the ice cream is frozen, this usually takes 2-3 hours.

*You can add 100ml of rum or whisky, reduce the milk and cream by 50ml each (so 300ml of each) and use brown sugar instead of white.

Thanks Kristy

Chocolate Ice Cream

Rum and Raisin

Peanut Butter Cookies

1/2 cup butter

1/2 cup sugar

1/2 cup brown sugar

1/2 cup peanut butter

1 egg

3/4 tspn baking soda

1/2 tspn baking powder

1 1/4 cups of flour

1/4 tspn salt

Oven 170

Cream butter and sugar

Mix in the rest of the ingredients

Roll into balls and place on lined baking tray leaving enough room in between each one for them to spread out

Bake for 8 - 12 min until slightly golden brown

Leave to cool on tray

** These were very sweet, next time I will either add a little more flour and a touch of milk or use slightly less sugar

Apple, Walnut and Sultana Loaf

1 3/4 c peeled diced apple
1 cup brown sugar
100g melted butter
1 egg, lightly beaten
1 1/2 cup plain flour
1/2 tsp baking powder
1/2 tsp ground nutmeg
1 tsp baking soda
.....................................................1 tsp ground cinnamon
.....................................................1/2 cup sultanas or raisins
...........................................1/2 cup walnuts, chopped

Preheat oven to 180c (I set mine to 170c fan)

Combine butter, brown sugar, apple, and egg in a bowl.
Sift in dry ingredients, add sultanas and walnuts, mix well, will be quite chunky.
Spoon into lined loaf tin

Bake for 45-50 mins until skewer in middle comes out clean.
Cool, then turn out onto cake rack

Dust with icing sugar to serve.

Thanks Kristy

Red Velvet Cup Cakes with Cream Cheese Frosting

. . . . . . . . . . . . . . . . . . . . . . . . . . .2 1/2 cups plain flour

2 cups sugar

1 tble spn cocoa

1 tspn salt

1 tspn baking soda

2 eggs

1 1/2 cups oil

1 cup buttermilk*

1 tble spn vinegar

1 tspn vanilla

2oz red food colouring**

Preheat oven 180 (I set mine to 170 fan)

Place patty pans into a patty tin

Place in a medium bowl eggs, oil, buttermilk, vinegar, vanilla and food colouring.

Whisk lightly

Place in a different mixing bowl flour, sugar, cocoa, salt and baking soda

Mix well to combine

Add wet ingredients to dry ingredients and mix on medium-high speed for about a minute until completely combined, scraping the sides if necessary

Spoon into patty pans and drop the pan on the counter a few times to release any air bubbles

Bake for 15-20mins until a toothpick inserted comes out clean

When cool frost with Cream Cheese Frosting YUM!

* Add 1 tble spn of white vinegar to a cup of milk and let stand for 10min to make buttermilk (note this is extra to the 1 tble spn of vinegar in the actual recipe)

** I did not use 2oz of food colouring, more like 1/4-1/2 oz of normal (liquid) food colouring and then about 1/4 tspn of gel food colouring

Recipe from bakerella.com

Apple and Kiwi Fruit Jam ( home canning preserves )

650g Kiwi Fruit (peeled and diced)

350g Apple (peeled and diced)

1 Tble Spn Lemon Juice

800g White Sugar

Warm sugar in the oven

Place Kiwi Fruit, Apple and Lemon Juice in a large pan.

Simmer on low heat until soft.

Remove from heat and add warmed sugar to kiwi fruit mix stirring quickly until sugar is dissolved

Return to pan heat, bring to boil and cook until setting point is reach 220 deg (approx 20 mins)

Spoon into hot, sterilised jars and seal.

I made up this recipe based on the quantity of ingredients that I had available.

Lots of Little Cookies - Great for Lunch Boxes

500g margarine/butter

1 cup brown sugar

4 table spoons of cocoa

3/4 cup of small choc chips (optional)

5 cups self-raising flour

1 tin condensed milk

Cream butter and sugar

Add condensed milk and cocoa and mix well

Add flour and combine until the mixture comes together to form a soft dough

Roll 1/2 teaspoons of mixture into a ball

Pop them on a well greased tray and flatten with your thumb

Push a choc chip into the top of each biscuit.

Bake in a moderate oven for 10-12 minutes or until just beginning to brown.

I cooked for 7min on 160deg

It is better to under rather than over bake these biscuits. This recipe makes LOTS of biscuits. Over 100 regular sized and many more tiny ones. The dough freezes very well, so cook as many as you like for now, then roll the dough into a sausage, wrap and freeze for later.

Thanks Kristy for sharing the recipe

picklebums - thousands of biscuits

Krispy Kreme Cake - My No Bake Donut Birthday Cake

Coco Pop Cheesecake

200g Coco Pops

150g butter, melted
395g condensed milk
3 x 250g packets cream cheese, softened
25g dark chocolate, finely grated

Grease a 22cm springform pan and line the base with baking paper.
Place Coco Pops, butter and 2 tbs of the condensed milk in a food processor and process until combined.
Transfer the mixture to the prepared pan and press it firmly over the base.

Place in the refrigerator for 30 min.
Using an electric beater, whisk the remaining condensed milk with the cream cheese in a large mixing bowl until light and creamy.
Pour over the chocolate base and place in the refrigerate overnight.
Serve topped with grated chocolate.


Recipe from Perth Now