Review: Cadbury Milk Baking Block

Since the last update, Cadbury Kitchen sent me a sample from Cadbury’s Real Chocolate baking range. This I believe is my very first perk of food blogging and hey, who doesn’t like free chocolate?? With such a selection at hand, I wondered, can you make ice cream with real chocolate? The answer of course is yes!  The product I chose from the box was the Milk Baking block.

I think with the effort that it takes to make ice cream at home, you should make it interesting and make a flavour that cannot be purchased. So to make chocolate ice cream a little more interesting, I added golden syrup. The chocolate aspect is more subtle than plain chocolate ice cream is, but oh boy is this ice cream heavenly for a simple flavour combination. THe recipe makes about 1.6 or 1.7 litres.

If you’re looking for more information on Cadbury’s baking range of chocolate, check out the Cadbury Kitchen page, which also has a whole lot of recipes and tips and techniques for chocolate.

There a few things to take note of in this recipe:

The first one, where it says to stir constantly, you do actually need to stir constantly. For example, in the first step if you just stir occasionally until melted, the ingredients won’t combine fully and the mixture won’t be smooth enough.

The second one, once the mixture has been boiled and needs to cool before it’s added to the beaten eggs, make sure it is cool enough. If it isn’t, the heat will cook the eggs a little and you really don’t want that!

And thirdly, this recipe will take a couple of hours from start to finish

300ml milk

100g milk chocolate, broken into pieces

25g butter, chopped

1tsp vanilla extract

125g caster sugar

3 tbsp golden syrup

2 eggs

300ml thickened cream

Pour 175ml of the milk into a heavy-based saucepan. Add the chocolate, butter and vanilla to the milk

and heat gently, stirring all the time, until it’s melted and smooth. Stir in the sugar and golden syrup

and heat until the mixture boils. Reduce the heat and simmer for 4 minutes, without stirring.

Remove from the heat and leave to cool.

Put the eggs in a bowl and beat. Slowly add the chocolate mixture, stirring all the time with a wooden spoon.

Strain the mixture back into the rinsed out saucepan

and cook over a low heat for 10-15 minutes, stirring all the time, until the mixture thickens enough to coat the back of the wooden spoon. Do not allow the mixture to boil or it will curdle. Remove the custard from the heat and stir in the cream and remaining milk.

Leave to cool for at least an hour, stirring from time to time to prevent a skin from forming.

Pour the custard into the (prepared earlier) ice cream maker to churn.

This took about 25 minutes in my ice cream maker.

Once it’s churned into ice cream, pour it into freezer-safe container, smooth the top and cover the surface of the ice cream with cling wrap before putting on the lid, and freeze for 2-3 hours before serving.  The cling wrap is to prevent ice crystals from forming on the surface of the ice cream.

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Cheesecake Brownies

I was genuinely surprised that I hadn’t already posted this recipe, and only realised this oversight while looking for things to make for the Biggest Morning Tea event we held at work. These brownies were one of the three items I chose to make, another were the Coconut Ice Cakes, with hot pink icing, which I’ve blogged about before and Norwegian Apple Cake which will be blogged about sooner or later.

Pro tip: I have found that the chocolate mixture sets while the cream cheese mixture is made. If this occurs, just put the chocolate mixture (still in the saucepan) back onto the stove on the lowest heat and stir constantly until it has returned to a spreadable consistency. This will only take a couple of minutes.

150g butter, chopped

300g dark chocolate, broken into pieces

3 eggs

1 cup caster sugar

1 1/2 cups plain flour

1/4 cup sour cream

250g cream cheese, chopped and at room temperature

≈ ≈ ≈

Place the butter and chocolate in a saucepan over a low heat.

Stir for 5 minutes or until the chocolate and butter have melted and the mixture is smooth. Set aside for 5 minutes to cool.

Whisk 2 of the eggs in a small bowl then add to the chocolate mixture

along with 2/3 cup of sugar to the chocolate mixture and stir to combine. Add sifted flour and sour cream and mix until well combined.

In a separate bowl, use an electric mixer to beat the cream cheese and remaining sugar until smooth. Add the remaining egg and beat until just combined.

Spoon the chocolate and cream cheese mixtures alternately over the base of the prepared pan.

Use a skewer to swirl the mixtures to create the marbled effect.

Bake in an oven for 35-45 minutes or until a skewer inserted into the centre comes out clean. Set aside in pan for 1 hour to cool. Cut into squares to serve.

Island Cookies

It’s been a while between posts, hasn’t it? Life’s gotten busy lately. But I have managed to find the time to squeeze in some baking and to have a play with the ice cream maker, at which I have had some success. I suppose it isn’t much of a consolation to know that I’ve got a few recipes here just waiting for me to create the posts, either.

Hopefully this recipe will help. It comes from my favourite cookie cookbook, Best-Loved Cookies, that I found in the North Melbourne newsagent a number of years ago. I recently made these for my mother the last time she visited. Mum loves macadamia nuts and always misses out on my baking because she lives interstate. She loved this variation of the chocolate chip cookie.


1 & 2/3 cups plain flour

3/4 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

190g butter, chopped and softened

3/4 cup packed brown sugar

1/3 cup caster sugar

1 tsp vanilla extract

1 large egg

1 & 3/4 cups milk chocolate chips

1 cup flaked coconut

3/4 cup chopped macadamia nuts

Preheat oven to 190C oven. Line biscuit trays with baking paper.

Combine flour, baking powder, baking soda and sift together into a bowl. Add salt and set aside.

Use an electric mixer to beat the butter, sugars and vanilla extract in a large bowl until creamy. Beat in egg until combined. Gradually beat in flour mixture. With a wooden spoon, stir in choc chips, coconut and macadamia nuts until well combined.

Drop a slightly rounded tablespoon of cookie dough onto the prepared tray.

Bake in preheated oven for 8 – 11 minutes, or until edges are lightly browned. Let stand for 2 minutes, remove to wire racks to cool completely.

Choc Peppermint Easter Eggs

Here is another egg I made last Easter. It my first time experimenting with moulds and soft centres.  It’s a simple recipe of a chocolate and peppermint centred Easter egg.

225g dark chocolate
2 tablespoons thickened cream
2 Peppermint Crisp bars, finely chopped

Melt 125g of dark chocolate in a microwave safe bowl in 20 second bursts, stirring well between bursts. Use a small pastry brush to spread a thin layer of the melted chocolate over the inside of 12 medium easter egg moulds.

Reserve the remaining chocolate for later. Place the moulds in the fridge until set.

Melt remaining chocolate and cream in a microwave safe bowl in 20 second bursts, stirring well between bursts until smooth. Stir in Peppermint Crisp and set aside for 15 minutes, or until starting to set.

Divide filling among egg shell halves. Refrigerate until set.

Melt reserved chocolate and brush over the backs of the egg shell halves to enclose. Refrigerate until set.

Upturn mould onto a flat surface and carefully remove eggs by very gently squeezing the moulds.


Rocky Road Easter Eggs

Easter will be here before you know it, so I thought it best to get in early with the Easter recipes. The first recipe is of course, a rocky road one. I almost decided to not to post it this year, as I know I’ve posted a few rocky road variations already, but I think this is a great gift for Easter.

The recipe below is enough to make 8 medium-sized eggs, but I made 1 giant and 4 medium eggs instead. If you do choose to make a larger egg, allow more time for the egg to set in the fridge.

Also, this post constitutes my entry into Kitchen Wench’s competition to win a Cuisinart Ice Cream Maker. Imagine the things I could make with that!

400 g milk chocolate, broken into pieces
100 g raspberry lollies, halved
2 tablespoons pistachio kernels, chopped
2 tablespoons raw cashews, chopped
½ cup mini marshmallows, halved
2 tablespoons shredded coconut

Using a small pastry brush, coat 8 holes of an 8cmx6cm (1/4 cup-capacity) egg-shaped moulds with melted chocolate. Refrigerate moulds for 20 minutes or until set.

Combine raspberries, pistachios, cashews, marshmallows, coconut and melted chocolate in a bowl.

Spoon mixture into moulds, pressing lightly with the back of a spoon.

Refrigerate for 30 minutes or until set.

Very carefully remove eggs from moulds.

Peanut Butter & Choc Chip Cupcakes

1 ¼ cups plain flour
1 ½ teaspoons baking powder
¾ cup brown sugar, lightly packed
¾ cup milk
⅓ cup smooth peanut butter
1 egg, lightly whisked
2 tablespoons peanut oil
⅔ cup dark choc chips

PEANUT BUTTER FROSTING
½ cup smooth peanut butter
60 g butter, at room temperature
1 cup icing sugar, sifted
1 tablespoon milk

Preheat oven to 200C. Line a 12 hole 1/3 cup muffin pan with patty cases.

Sift flour and baking powder into a large bowl. Add brown sugar, milk, peanut butter, egg, and oil. Stir until just combined. Add chocolate chips and stir.

Fill prepared cases 2/3 full and bake 20 minutes, or until a skewer inserted comes out clean.

Remove from pan and allow to cool on a wire rack.

Meanwhile, make the frosting. Using an electric mixer, beat peanut butter and butter until smooth. Add icing sugar and milk. Spread icing liberally over cupcakes and serve.

Rocky Road Bark

For the Christmas just gone by, I tried to be a little smarter with my hamper making time, and so I chose to make Rocky Road Bark instead of plain old Rocky Road.  Bark is another simple yet effective gift food which lends itself to many variations. Another that I like is dark chocolate with roasted hazelnuts and craisins.

Rocky Road Bark


150 g dark chocolate, broken into pieces
150 g milk chocolate, broken into pieces
2 cups mini marshmallows
1 ½ cups pecans, toasted & roughly chopped
1 cup raspberry lollies, halved

 

Line a tray with baking paper and set aside. Melt the milk and dark chocolates together a microwave-safe bowl in the microwave.  Heat on high for 30 seconds bursts, stirring in between bursts until melted and smooth.

Stir in 1 & 1/2 cups of the marshmallows, 1 cup of the pecans and 3/4 of the raspberry lollies. Scrape the mixture onto the tray and spread out with a spatula to approx 2cm thickness. Sprinkle the remaining marshmallows, pecans and raspberry lollies over the top, gently pressing them into the chocolate to adhere.

Refrigerate the bark until completely firm, which is about 2 hours. Break or cut into chunks for serving.

Choc-Rough Muffins

Muffins are something that I used to make all the time back in high school, when I used to bake most weekends.  Muffins were the perfect addition to school and work lunches, so they would always be eaten.  This meant that I could also do a little experimenting with different flavours.

This muffin recipe makes a lovely moist chocolate muffin with coconut and choc chips scatter throughout.

Choc-Rough Muffins

125 g butter, chopped, softened
125 g caster sugar
2 eggs, lightly beaten
250 g self raising flour
30 g cocoa powder
155 g milk choc chips
45 g shredded coconut
185 ml milk

 

Preheat oven to 180C.  Line a 12 1/3 cup capacity muffin tray with paper cases.

Place butter and sugar in a large bowl and beat with an electric mixer until light and fluffy. Gradually beat in eggs one at a time.

Sift over combined self-raising flour and cocoa. Stir batter with a wooden spoon until just combined. Add choc chips, coconut and milk and mix until just combined.

Spoon 2 heaped tablespoons of batter into each of the paper cases.

Bake 35 minutes, or until muffins are cooked when a skewer comes out with moist crumbs clinging. Turn out onto a wire rack to cool.

Chocolate Cherry Slice

This recipe is lifted straight from the December issue Good Food magazine, of which I have a subscription.  It’s basically a soft chocolatey brownie with a summery twist, the twist being the cherries and coconut.  Considering the pretty iffy weather we’ve been having so far this summer, why don’t you console yourself with this delicious treat?

Chocolate Cherry Slice

200 g dark eating chocolate, broken into pieces
150 g unsalted butter, chopped
3 eggs, lightly beaten
1 cup brown sugar, firmly packed
1 cup plain flour
1 cup desiccated coconut
⅔ cup dark choc bits
415 g can pitted cherries in syrup, drained

 

 

Preheat oven to 180C. Line a 30x20cm slice pan.

Heat chocolate and butter in a saucepan on low heat, stirring for 3-4 minutes, until smooth and combined. Cool for 10 minutes.

Use a balloon whisk to whisk the egg into chocolate mixture, then stir in brown sugar, sifted plain flour and coconut. Fold through half of the choc bits.

Spoon mixture into the prepared pan and smooth with a spatula. Push cherries into batter and scatter over remaining choc bits.

Bake for 30 minutes, until firm. Cool in pan for 10 minutes, then turn out onto to wire rack to cool completely. Cut into pieces to serve.

Raspberry Rocky Road

Here is the other successful recipe from a Christmas gone by, Raspberry Rocky Road.  I love rocky road but just hate glace cherries and I much prefer to use raspberry lollies.  There are plenty of rocky road recipes – and they’re all easily adaptable – but I like this one in particular because it makes a nice big slab of rocky road, which makes for an attractive and decadent gift item.  My brother always requests this and so I sometimes make some just for him.

Raspberry Rocky Road

750 g milk chocolate
350 g marshmallows, halved
50 g white choc chips
100 g turkish dellight, cut into a 1cm dice
50g raspberry lollies, halved
¼ cup slivered almonds
½ cup shredded coconut

 

Line base and sides of 26x16cm lamington pan with baking paper.

 

Melt 300g milk chocolate in microwave, stirring often, until it’s smooth.  Pour into the base of the prepared pan.  Arrange half of the marshmallows over the top.  Next scatter over the white choc chips, turkish delight, raspberry lollies, half the almonds and half the coconut, filling in any gaps.

 

 

Scatter over the remaining marshmallows.

 

Melt remaining milk chocolate in the microwave, stirring often, until it’s smooth.  Pour over two thirds of the melted chocolate, covering the marshmallows evenly.  Use a small spatula to gently mix and allow chocolate through the layers.

 

Scatter with the remaining almonds and coconut, pressing down gently to stick to chocolate.  Chill for at least 2 hours to set.

 

Cut into bars or squares to serve.