Not Your Ordinary Marshmallow Slice

Marshmallow Slice 8

So as you can see this is not the usual Marshmallow Slice with a lovely fluffy topping on a shortcrust base that you would expect to find. This is yummy chocolately, biscuity, marshmallowy goodness with a good dollop of butter & sugar for added tastiness – you sure don’t come here for diet advice!

I am so keen to get this one out that the slice has not yet set – hence the slice looks a little soft – I will update tomorrow! 🙂

This one is delicious, easy and a great treat to take as a plate – or lets face it – to eat when the kids are in bed! I had it once at a friends birthday party and the lovely Sarah was kind enough to share this recipe her Mother had given her.

One tip I have is that I freeze my marshmallows – I pop them in the freezer a day or two before I need them. You can of course not freeze them at all and it potentially has no effect on the outcome but my hope is that the marshmallows hold their shape longer. How about you make two batches and test it out!

Ingredients

2 Pkts Super Wine Biscuits (500g total)
1 Cup Brown Sugar
4 TBSP Cocoa
1 tin Condensed Milk
250g Butter
1 tsp vanilla essence
1 pkt Marshmallows (I use Pascall 180g bag)

Marshmallow Slice 1

Method

Crush the biscuits, leaving some pieces a little chunkier sized crumb.

Marshmallow slice 2

In a large pot add the sugar, cocoa, condensed milk, butter, vanilla essence and over a low heat melt until completely combined, stirring occasionally.

Marshmallow Slice 3

While the above ingredients are melting slice the marshmallows – for these ones I cut off a third, then cut the rest in half – so cut it into 3. You can choose to just to halves, or even whole if you like chunkier bits.

Marshmallow Slice 5

Once the ingredients fully combined & melted, pour in the crushed biscuits and the marshmallows – quickly combine all the ingredients.

Marshmallow Slice 4

 

Spoon mixture into a lined slice tin. Firmly press down with the back of a spoon.

Marshmallo Slice 7

Put the tin in the fridge and refrigerate until set – ideally over night.

Cut into squares and store in an airtight container in the fridge until you are ready to serve.

Yum!

Marshmallow Slice 8

Mostly I bake for other people, for special occasions or for the kids – but this is one that my husband and I definitely keep a few pieces for ourselves! Someone recently described it as adult lolly cake – I guess it could be, but boy it is good and so simple to make. Clearly there are no redeeming health features here, it is pure and simple indulgence.

Enjoy!

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Weekend Brunch – Savoury Bread Nests

Savoury Nests 10
My sister used to make these Savoury Nests when we were little and I still make them now for an easy weekend lunch or after school snack. They are really tasty and you can add almost anything you like to them. Also an easy recipe to start kids off baking with you in the kitchen.

They are sort of mini egg pies or quiches I guess – light and fluffy with a lovely crunchy bread base, they can be as simple as egg, cheese & ham or you can add tomatoes, herbs, cream cheese, feta, capsicum, bacon, diced onion etc, anything you might like to add for flavours.

This is the basic recipe, feel free to experiment with adding other ingredients from your cupboard to jazz them up!

Ingredients

8 slices bread (sandwich or toast slice)
Butter or Margarine
5 eggs
2 TBSP Milk
Grated Cheese
Diced Ham
Salt & Pepper to Taste
(Optional anything else you might like! see above)

Savoury Nests 1

Method

Preheat Oven to 200C.

Remove the crusts from the bread.

Savoury Nests 2

Spread softened butter or margarine over the entire slice.

savoury Nests 3

Gently press the slices buttered side down into a muffin tray and firmly shape the bread against the muffin tin to form a nest for the ingredients.

savoury Nests 4

Add a small amount of cheese and ham to the bread cases and set muffin tray aside. (If you are using tomato, capsicum, feta etc now is the time you would add those)

Savoury Nests 5 savoury Nests 6

In a small bowl, add your eggs and milk and whisk until well combined. Season with salt & pepper and again whisk well (you may wish to add other herbs or spices you like combined with egg).

Savoury Nests 7

Carefully pour the egg mixture into the cases, ensuring it does not overflow the sides of the cases. Once all poured in you may wish to top up some cases if the egg absorbs into the bread. Top off with a final amount of cheese on each one, a small dusting of mixed herbs is also nice.

Savoury Nests 8

Bake for approx. 20 minutes or until the egg mixture has risen and is a golden brown colour.

Savoury Nests 11

Allow to cool for a few minutes in the tin, then using a knife carefully scoop out the nests onto a board or a cooling rack, you may need to loosen the cases with the knife in some places.

Savoury Nests 10

Serve warm with a salad or on their own for a tasty cheesy eggy bready treat. If you need to make these ahead of time, simply pop back in the oven for 5-10 minutes to warm through.

I hope you have enjoyed this old recipe today, if you wish to receive my recipes as I post them you can either register your email above left, or follow me on Facebook or Twitter, I post something new a few times a week.

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Easy Perfect Roast Potatoes

Roasted Potatoes 5
I thought I would share my method of roasting potatoes – results in a yummy crunchy outside and soft fluffy inside in no time at all. You can also do Kumera or Sweet Potato this way and it takes even less time.

I have not included quantities as it depends if you need 2 or 10 potatoes or have a small or large roasting dish!

Ingredients

Agria or other suitable Roasting Potato
Flour
Oil
Butter
Salt
(Optional) Cumin Seeds or Rosemary

Method

Pre heat the oven to 220C, peel potatoes and cut to desired size (I usually make them approx. 2 inches round) usually in half or thirds for a medium to large potato.

In a large pot cover potatoes with water and set to boil – once boiling leave for approx. 8-10 minutes or until the potato just starts to cook – you can usually see that the outside layer of the potato changes colour from the rest and this is the time to take it off the heat.

Roasted Potatoes 1

Drain potatoes – you can return to the pot if you wish and some people try and rough up the potato a bit but I do not usually bother.

Add a few Tablespoons of flour to the pot and put the lid back on the potatoes and holding lid firmly shake pot to cover potatoes fully in flour. This is also the time to add the cumin seeds with the flour if you like – adds a lovely flavour, 1 tsp is plenty.

Roasted Potatoes 2

Set potatoes aside while you add oil to the roasting dish – just enough so that once melted it will cover the entire base of the dish and heat this in the oven for a few minutes until hot. Remove from the oven and add a few knobs of butter and pop back into the oven for only a minute, just until butter melted but not brown.

Then add the potatoes – using tongs as they are hot!

Roasted Potatoes 3

Put roasting dish in the oven for 10 minutes, then turn potatoes, cook for a further 10 minutes, turn again if desired and cook again for up to 10 minutes – checking occasionally. Remove from oven once desired colour is achieved, a lovely golden brown, on all sides of the potato. Lightly dust with salt and serve!

Roasted Potatoes 4

You can if needed add a little more butter during cooking process if you think the pan dry or the potatoes have absorbed the liquid – but not too much otherwise they will be soggy and not crispy once done.

This goes lovely with my amazing Roast Leg of Lamb that I will one day share with you all!

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Delicious Oatmeal Cookie Recipe

Oatmeal Cookies 10

This is such a lovely recipe, I found it here years ago at Journey to Crunchville and wow – I went from someone who thought oatmeal cookies were a sort of punishment for people who really wanted Chocolate Chip to being a complete convert!

They are just so tasty and the secret is in pre-soaking the raisins in an egg & vanilla mixture for a few hours prior to baking – I mix up the egg & vanilla according to the recipe and then pop it in the fridge for a few hours. The house fills with the most wonderful fragrance when these cook and they are a big hit – even with those who normally do not like oatmeal cookies!

Ingredients

1 cup butter (225g), room temp
1 cup brown sugar
3/4 cup white sugar
2 eggs, well beaten
1 TBSP (yes tablespoon) vanilla
1 1/2 cups flour
1 tsp salt
1 tsp baking soda
2 tsp cinammon
1/2 tsp ginger (optional, I don’t use this)
1/2 tsp nutmeg
3 cups oatmeal (quick cooking or old fashioned, not instant)
1 cup raisins
1/2 cup chocolate chips (optional)
1/2 cup chopped nuts (optional)

To prep: The key is to soak the raisins. This makes all the difference in the world. Beat eggs and vanilla together and then add the raisins, stir. Soak for an hour or two. I pop mine in the fridge – some leave it on the bench – just be mindful of the temperature of the room for safety on the egg yolk – stir from time to time.

Oatmeal Cookies 2

Directions:

Preheat to 350 F – 175 C

Cream butter and sugars in a food mixer.

Oatmeal Cookies 4

In a separate bowl combine flour, salt, baking soda, cinnamon, ginger & nutmeg. Stir the dry ingredients until well blended.

Oatmeal Cookies 3

Add dry ingredients to creamed mixture and mix well.

Now add in the egg & raisin mixture and gently combine

Oatmeal Cookies 5

Then add oatmeal (and chocolate chips/nuts if using) and combine gently until all mixed together.

Oatmeal Cookies 7

Form into balls on a baking tray prepared with baking paper or well greased, gently press dough down with damp fingers.

Oatmeal Cookie 8

 

Bake for 10 – 13 minutes. Let cool on tray for 2-5 minutes or until firm enough to transfer to wire rack.

Oatmeal Cookies 9

It will make approx. 30 large cookies or 3-4 dozen small ones.

Oatmeal Cookies 10

Store in an airtight container.

You can also easily freeze this batter – I usually make up double and freeze a large portion in an airtight container and thaw out when required.

Oatmeal Cookies 11

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Best Ever Chocolate Brownie

chocolate brownie 6
This is the one – absolutely no doubt about it! Trust me I have done the research in the kitchen for this one! I have other recipes that I will share in time but none compare to this one in terms of flavour, texture and being a hit wherever we take it!

I wanted to make something different from my usual so searched for Cadbury Black Forest Chocolate Brownie and found a recipe here – then I realised it is the magic recipe that our friends covet! So I am here today to share it with you. You are welcome 🙂

Quick note – the version we normally make is with White Chocolate – usually Cadburys, but Whittakers just as nice, it adds a lovely flavour to the brownie with a sort of caramel taste once white chocolate baked in. So perhaps you need to bake two to compare!

Ingredients

200 grams butter, softened
1½ cups sugar
1 cup cocoa (sifted to remove lumps) <<Remember I never sift anything so up to you!
3 eggs
½ cup standard white flour
220 gram block of ‘Black Forest’ chocolate cut into small pieces OR white chocolate (Cadbury or Whittakers fine – use an eating chocolate rather than a cooking chocolate)

Chocolate Brownie 1

Method

Preheat your oven to 150°C and grease and line a 25 x 25cm square baking tin.

Using an electric mixer cream butter and sugar until pale & creamy. Add the cocoa and continue to beat for 3-5 minutes until creamy.

Add eggs one at a time, beating well after each addition.

Stir in flour and fold gently before adding the finely cut chocolate.

Chocolate Brownie 2

Transfer mixture to a greased and lined 25cm square baking tin.

Chocolate Brownie 3

Bake at 150°C for 45 – 50 minutes or until the surface of the brownie appears cracked or dry. The centre should appear almost uncooked. As with all recipes & using different tins etc it pays to check early rather than late so you can always test early and cook a bit longer 🙂

Cool in the tin.

chocolate brownie 5

Cut into squares. Just before serving, dust with icing sugar. Store in an airtight container for up to 4 days.

chocolate brownie 7

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Grandma’s Recipe – Apple Shortcake

Apple Shortcake 11

I was blessed to know my wonderful Grandma into my early 20′s until she passed from Cancer. She was a Wife to a Sheep Farmer, a Mother to seven, a Grandma to 21 and by now would be a Great Grandma to lots & lots of Great Grandchildren!

She was very special to me and some of the fondest memories I have of her are baking and preparing meals for her family & grandchildren and I am delighted to have many of her recipes, passed on by my Mum who was her eldest daughter.

This is such a yummy recipe – so light and really easy to make. It is one of my favourites and I am sure it will become one of yours too!

Apple Shortcake 5

Grandma’s Apple Shortcake

Ingredients

6 oz room temperature butter (170 grams)
1 teacup of sugar (delighted with this reference – I just use 1 Cup)
2 eggs
1 tsp baking soda
3 Cups Flour
2 tsp cream of tarter
pinch of salt
Apple Filling = I use a pre-prepared can of Delish Apple Pie Filling

Apple Shortcake

Method

Preheat Oven to 180C – 355F

Cream the butter and the sugar in a food mixer until pale

Apple Shortcake 1

Add eggs and blend well, then sift the dry ingredients and combine until the dough comes away from the side of the bowl. (If you know me from this blog you know I never sift anything so up to you!)

Apple Shortcake 2

Gently knead into a ball and fridge in gladwrap for 30 minutes (at least).

Apple Shortcake 4

Roll out half of the dough on a well floured bench into desired shape and using rolling pin to carefully transfer the dough to the prepared greased dish and gently press in – trim off excess if needed.

Apple Shortcake 6

Apple Shortcake 7

Sprinkle a small amount of white sugar and cinnamon onto the dough and then spoon the apple mixture onto the base.

Apple Shortcake 8

Repeat with the remaining dough – roll and gently lap on top of the apple mixture then gently press down – trim the edges until they are tidy.

Apple Shortcake 9

Feel free to make a pretty pattern or simple marks with a fork for added effect once cooked.

Cook for 25-30 minutes until golden brown on top

Apple Shortcake 10
The most important aspect of cooking times for this recipe is that the bottom is cooked well – which is why I like to use a clear glass baking dish – the bottom needs to begin to brown. So if in doubt give it a few minutes longer so that it does not fall apart when you slice it.

Remove from oven and allow to cool before slicing into squares, dust with icing sugar to serve.

Apple Shortcake 11

Store in an airtight container for up to 3 days.

This can easily be made into an Apple Pie – and is so so good with ice-cream, custard or cream! Simply add the dough to your favourite pie dish with the same method. Bake and serve while hot. Yum!

Apple Shortcake 12

Thank you so much for stopping by to see this lovely recipe from my dear Grandma, have a look around while you are here for more Sweet Treats or Fun Activities for Kids.

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Enjoy! 🙂

Chocolate Weetbix Slice

Weetbix Slice 9

This is such a quick easy recipe – and a great one for the kids to make on their own as they get older. Perfect for lunch boxes or to fill up the baking tins.

Ingredients

180g butter
1 teaspoon vanilla essence
1 cup dessicated coconut
3 weetbix, crushed
1 cup flour
1 teaspoon baking powder
3/4 cup sugar
1/4 cup cocoa
(Optional, you can add raisins, chocolate chips or nuts to this for added flavour & texture)

Weetbix slice 1

Method

Preheat oven to 180C (355F)

Melt the butter and add the vanilla.

Weetbix Slice 2

In a separate bowl combine the dry ingredients

Weetbix Slice 3

Pour the melted butter into the dry ingredients

Weetbix Slice 4

Combine well and press into a lined slice tray

Weetbix Slice 6Weetbix Slice 7

Cook for 15-20 minutes until it begins to firm up.

Cool and ice with basic chocolate icing and sprinkle with coconut or chocolate sprinkles to finish. Cut the slice into portions and store in an airtight container.

Weetbix Slice 8

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