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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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.

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.

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.

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.

Raspberry Muffins

Here’s a muffin recipe that’s healthy, at least as far as muffins can be healthy, and which make a great lunch box/work lunch type snack.

The nutrition content is as follows: (approx) 130 calories, 5g fat (1g sat), 18g carbs, 1g fibre.

The recipe makes about 15 muffins.

Raspberry Muffins

 

1 ½ cups self raising flour
½ teaspoon baking powder
⅓ cup traditional rolled oats
½ cup brown sugar, firmly packed
2 tablespoons milk choc chips
2 tablespoons white choc chips
1 egg
½ cup reduced fat milk
¼ cup light olive oil
1 cup frozen raspberries

 

Preheat oven to 200C. Line 1/3 cup capacity muffin muffin pan with paper cases.

Sift flour and baking powder together into a large bowl. Add oats, sugar and choc chips and stir to combine.

Whisk egg, milk and oil in a medium bowl. Pour into flour mixture. Stir until just combined. Fold through raspberries. Spoon mixture into prepared muffin pan.

Bake for 16 – 18 minutes or until a skewer inserted at centre comes out clean. Stand muffins in pan for 5 minutes. Transfer to a wire rack to cool.

 

Hazelnut Brownies

I’m pretty proud of this recipe.  It’s one that started as a cake-like chocolate brownie with roasted hazelnuts in it.  I then tweaked the recipe and now it’s a more dense brownie textured hazelnut brownie – as in the brownie actually tastes of hazelnut, not just contains hazelnuts.

Hazelnut Brownies

150 g milk chocolate, broken into pieces
125 g butter, chopped
2 tablespoons nutella
¾ cup caster sugar
2 eggs, lightly beaten
½ cup roasted hazelnuts, chopped
1 ½ cups plain flour
2 tablespoons Frangelico

Preheat oven to 200C. Line a 16x26cm slice pan with baking paper.

Place chocolate, butter and nutella in a microwave safe bowl. Microwave on medium in 60 second bursts, stirring after each burst, until smooth. Set aside to cool slightly.

Stir in sugar, eggs, nuts, sifted flour and Frangelico until well combined.

Spread mixture in prepared pan and smooth surface.

Bake for 12-15 minutes or until top is just firm. Allow to cool for 10 minutes in the pan. Lift slab out onto a chopping board and cut into brownies.