Grandma’s Chocolate Squares

Grandmas Chocolate Squares

I was blessed to know my wonderful Grandma into my early 20’s until she passed. She was a busy 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.

Grandmas Chocolate Slice

My mum has been making this slice for years, it is so  tasty, a simple slice to prepare and a great one to whip up quickly with basic ingredients.



115g butter
1 Cup Sugar
1 egg
1 Cup Flour
1 tsp Baking Powder
3 tsp Cocoa
1 Cup Coconut
1 Cup Sultanas

Basic Chocolate Icing

1   1/2 Cups Icing Sugar
1 Heaped Tbsp Cocoa
1 tsp Melted Butter
1/2 tsp Vanilla
1-2 Tbsp Hot Water


Preheat Oven to 170C.

Cream butter and sugar together until pale and creamy.

Add egg to butter mixture and beat in well.

Add Flour, Baking Powder, Cocoa, Coconut and Sultanas and mix until well combined.

Pour into a greased or lined slice tin (18 x 27cm) and press down until smooth. The lined tin works best as easy to lift out once cooled.

Bake for 25 minutes.

You need to ice slice while still warm. To prepare the icing combine the icing sugar, cocoa, butter and vanilla in a medium bowl. Add the water a little at a time until you get the desired consistency. Once removed from oven spread the icing over the still warm (but not hot) slice until it is evenly covered, it will melt onto the slice so a little goes further.

You can decorate with a sprinkling of coconut or chocolate hail if desired once iced.

Remove slice from pan once cooled and cut into small squares. Store in an airtight container.

Chocolate Slice


Thanks so much for checking out this lovely family recipe. To keep up to date with my latest recipes you can Like me on Facebook or Twitter or register your email to receive the latest posts from the blog as they are published. Check out above left for the right places to click!

😀 Anna

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Orange Chocolate Chip Cookies

Orange Choc Chip Cookies 4

I love the combination of orange and chocolate – it just works so well. These cookies are the perfect combination, lots of chocolate chips, a soft and crunchy cookie with a hint of orangey goodness.

This recipe is really easy to make using the basics from the pantry and one orange – cannot get much easier than that!

Orange choc chip cookies 3

This recipe makes approx. 30 cookies.


170g butter softened
90g soft brown sugar
90g castor sugar
2 medium eggs
320g plain flour
1/2 tsp baking powder
1/2 tsp baking soda
pinch salt
200g Chocolate Chips
Zest of 1 Orange (finely grated)

Orange Choc Chip Cookies


Preheat oven to 180C

Combine the flour, baking powder, baking soda and salt together and set aside.

Cream the butter, brown sugar and castor sugar in a food mixer until pale and creamy.

Add the eggs one at a time on high until well combined.

On a low speed or with a wooden spoon fold the flour into the creamed mixtre. Mix in the chocolate chips and orange zest and gently combine.

Roll tablespoon sized pieces of dough into balls and pop onto greased or lined baking trays leaving an inch or so between to allow to spread.

Using your hand or a fork gently pat the balls flat. Baking for 13-15 minutes until lightly golden.

Remove from the oven and cool for a few minutes before transferring to a wire rack, store in an airtight container.

Orange Choc Chip Cookies 2

These are sooooooo good, of the first batch only about 10 made it to the cookie jar – the smell and taste ensured the visitors ate them warm straight from the oven!

Orange Choc Chip Cookies 4

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Double Chocolate Chip Cookies

Double Chocolate Chip Cookies 5

The cupboards are bare so thought I would track down a new cookie recipe for the kids lunch boxes tomorrow and came across this one in the old recipe books so gave it a whirl and they are seriously yum! The house smells of scrummy chocolately chocolateness and there possibly isn’t anything better than that! My son gives them a 10/10 and my husband said he could not possibly critique until he had eaten a few more…….so I take that as a good sign! 😉

The recipe is a simple one, I doubled it so the cookie jar will remain full for more than one day and I am really pleased with the result

Double Chocolate Chip Cookies 3


125g Butter, softened
1/3 Cup Caster Sugar
1/2 Cup Brown Sugar
1 Egg
1 teaspoon Vanilla
1 1/2 cups self raising flour
1/2 Cup Cocoa
3/4 Cup Chocolate Chips or Drops

Preheat Oven to 160C

Cream the butter, brown sugar and caster sugar until creamy and smooth, it is easier to use a food mixer for this.

Add the egg and vanilla and mix well.

Combine the self raising flour and cocoa and add to the mixture and blend well, fold in chocolate chips to finish.
Double Chocolate Chip Cookies 1

Grease a baking tray – or I lightly spray it and cover with baking paper – and roll tablespoon sized balls of mixture and add to tray – leaving an inch either side of dough. Gently press the ball with a damp hand – you can add chocolate drops to the top for added fanciness if you desire!

Bake for 13 minutes, the cookies will appear soft when you take them from the oven but they will firm up on standing.

Double Chocolate Chip Cookies 4

Cool slightly on tray then transfer to a wire rack to completely cool.

Store in an airtight container for up to 5 days.

Double Chocolate Chip Cookies 3

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Happy Baking 🙂


My Mum’s Vanilla Biscuits

Vanilla Biscuits 2

Today I would like to share with you a recipe from my Mum – I am quite sure she did not invent the recipe but in my mind it may as well be hers! These cookies were a constant when I was growing up – the go to cookie recipe for any occasion and they are so so tasty. They are crispy, buttery, sugary and great with either sultanas or chocolate chips. A really basic recipe that takes no time to whip up.


125g Butter
250g Sugar
1/2 tsp vanilla
1 Egg
250g Flour
1 tsp Baking Powder
1/2 cup of Sultanas or Chocolate Chips


Preheat Oven to 175C.

Cream butter, sugar and vanilla essence together until smooth and creamy. Add egg and mix well. Combine dry ingredients including sultanas or chocolate chips and blend until all mixed through.

Roll a tablespoon sized amount of mixture together in damp hands and pop on a cold greased or lined tray. Press slightly with a damp fork.

Bake for approx. 13 – 16 minutes until slightly golden in colour.

Remove from the oven and after a few minutes remove onto a wire rack or newspaper to cool completely. They will be soft when removed from oven but will crisp up on standing.

Vanilla Biscuits 1

Easy as that! Store in an airtight container and they last well – if you don’t eat them all that is!

I hope you enjoy this quick tasty biscuit recipe from my family to yours.

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vanilla biscuits 3

Chocolate Self Saucing Pudding

chocolate self saucing pudding 9

I was given this recipe for Chocolate Self Saucing Pudding by my lovely Aunty Marilyn when I was a young girl and have made no other version since! The ingredients are everyday basics you have in the pantry so this makes a perfect go to dessert when you are wanting something sweet and decadent. You are left with a lovely chocolate cake like pudding and a thick chocolatey gooey sauce, perfect on its own or divine with ice cream, cream or yoghurt.

You can easily whisk it up while dinner is cooking – pop it in the oven and by the time you have finished eating dinner its ready to go for dessert! Perfect for a cold winters evening, or really any time of the year as lets face it when is chocolate dessert not a good idea!


1 Cup flour
3/4 Cup Sugar
2 TBSP Cocoa
1/2 tsp Salt
1 tsp Baking Powder
2 TBSP Butter (melted)
1/2 Cup Milk
1 tsp Vanilla

1/2 Cup Brown Sugar
1 TBSP Cocoa
1  1/2 to 2 Cups Boiling Water
1 TBSP Coconut (Optional)


Heat oven to 150C

For the base combine the flour, sugar, cocoa, salt and baking powder and mix well.

Add to this the milk, melted butter and vanilla. Combine ingrdients until smooth and creamy. Pour into a casserole dish or a large ring mould.

Chocolate Self Saucing Pudding 1

For the sauce, combine the brown sugar, cocoa and coconut – combine well and sprinkle over the base mixture until well covered and even. Pour over boiling water and cover with a sheet of waxed paper or lid.

Chocolate Self Saucing Pudding 2

Bake for 30-40 minutes – knife will come out of cake clean once done.

Serve straight away or set aside in fridge to heat later in the day with whipped cream or ice cream. The one photographed today does not include coconut, but it is just as tasty with or without!

Chocolate Self Saucing Pudding 3

I hope you enjoy this lovely recipe my family have been enjoying for years. Feel free to check out the other easy yummy recipes here on my blog and fun kids activities also.

chocolate self saucing pudding 8

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Grandma’s Microwave Chocolate Cake

Microwave Chocolate CakeOne of my earliest baking memories is of this cake made by my Grandma – well not so much the cake, or even if I helped make it – but of the crumbs left in the cake tin! When you remove the cake from the tin it leaves little traces of soft moist cake behind – and it is those little traces of cake crumb that are my most enduring memory of this cake – and the best bit is that 20-30 years later it still tastes the very same!

Grandma's Microwave Chocolate Cake 3

The next most important point to make is this cake cooked in 5  1/2 minutes!!! So at any given point you are only around 10-15 minutes away from a whole chocolate cake – forget tasteless cakes in a mug – this is real cake, whole cake, cooked in no time at all 😉

This was definitely trial and error – the original recipe said to cook on medium for 10 minutes – so I thought I would try 40% for 10 minutes – and well suffice to say I now know how to make rock cake!

So second time around I went with fullpower and 4 minutes – eventually cooking for a further 1  1/2 minutes – each microwave will vary so I recommend starting at 4 minutes and going for 30-60 second increments until it bounces back to the touch and a skewer or knife comes out clean.

You will need a microwave proof cake tin – I have the original old ring tin but I see you can get them online and in some stores still.

Grandma's Microwave Chocolate Cake 1


1  1/2 cups Flour
1 Cup Sugar
3 heaped Tablespoons Cocoa
1 tsp Baking Soda
1 tsp Baking Powder
2 Eggs
1 Cup Milk
1 Cup Oil
3 Tbsp Golden Syrup


Spray or line the microwave proof cake tin (I used a ring tin) It does leave a fine crumb behind but you can always use a circle of baking paper in the bottom of the ring to avoid losing the top of your cake.

Combine the dry ingredients in a large bowl and combine well.

Add the wet ingredients to the dry, and combine well – I used a whisk to ensure it was all well combined.

Pour into the prepared cake tin, pop into the microwave and cook on high for 4 minutes, then check and cook for 30-60 second increments it bounces back to the touch and a skewer or knife comes out clean. It took 5 1/2 minutes in our 1100w microwave.

Grandma's Microwave Chocolate Cake 2

Allow cake to cool in the tin then remove onto a rack ready to ice once cold.

Grandma's Microwave Chocolate Cake 6

To ice I used my basic Chocolate Icing Recipe


1 1/2 cups icing sugar
1 heaped dessertspoon of cocoa
1 tsp vanilla
1 – 2 tsp butter melted


Combine all of the above ingredients in a bowl and slowly add water a teaspoon or two at a time until you have the desired consistency, I just drizzle it straight from the tap a wee bit at a time.

Spread over cooled cake and store in an airtight container for up to 3 days.

Microwave Chocolate Cake

I hope you enjoy this special recipe from my Grandma, I was so pleased to remember it and even better that my Mum was able to dig it up.

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Divine White Chocolate Cheesecake with Berry Coulis

White Chocolate CheesecakeI discovered this recipe after endless requests from my lovely husband to learn how to make his favourite dessert – Cheesecake! I have no time for fancy ingredients or tricky techniques so after combining a few ideas from online this is what I have come up with.

It is a White Chocolate Cheesecake using a block of Whittakers White Raspberry Chocolate, but you can easily use your favourite white chocolate and it will still be just as tasty. And the couli? Only two ingredients 🙂 I said it was easy!

Prepare it at least 4 hours before you wish to eat it – it will still be fine after a day or two in the fridge so I will not judge if you have cheesecake for breakfast……..


100g butter
1 packet super wine biscuits

500g cream cheese
1 tsp vanilla
1/2 Cup caster sugar
250g Block White Chocolate – I used Whittakers White Raspberry – yum! (You can use less for a less dense cheesecake)
1/2 Cup thickened cream

250g Frozen Berries (these can be any berries of your liking – Mixed Berries work well as a bit tarter – Rasperries on their own are a little sweeter – any berries will be divine :-))
1/2 Cup Sugar
(You can add a TBSP of lemon juice if you have it – I didn’t)

White Chocolate Cheesecake 2


Crush biscuits into a fine crumb in the food processor, add melted butter and blend well. Pour into a 22cm springform tin and press down well – for a thinner crust you can press it up the side of the tin or pat it down into one layer like I did. I pop this in the fridge while I prepare the filling.

White Chocolate Cheesecake 3

Rinse out the food processor or use a food mixer and combine together cream cheese, vanilla and sugar until it is light and fluffy – scraping down the sides occasionally. You really want the mixture to be creamy and satiny to ensure you get the best texture in the end so whip a minute longer than you think you need to.

Break the chocolate into pieces and melt in the microwave – heating for 20 second bursts, stirring in between until completely melted and smooth.

White Chocolate Cheesecake 4

Fold the thickened cream and chocolate gently into the cream cheese mixture until well combined – I used the food processor and just put it on lowest speed until just combined.

White Chocolate Cheesecake 7

Pour the cream cheese mixture onto the biscuit base and gently smooth it using a knife.

Refrigerate until set – ideally 4 hours, but can also be made a day ahead if required. This cheesecake is quite a dense one due to using the entire block of chocolate – but the texture is just lovely so I recommend keeping that amount but use less if you desire.

White chocolate cheesecake 8

Cheesecake is ALWAYS better served at room temperature or near to it – so if possible get it out of the fridge 20 to 30 minutes before you wish to serve it.

To remove the cheesecake from the tin – you may wish to gently take a knife around the inside of the tin and gently open the spring. If the cheesecake does not come away in places you can easily take a clean knife around the edge to tidy it up. It is very forgiving and tasty no matter how it looks! To remove it from the base simply slide a metal spatula between the base and the biscuit crumb and gently lift onto a plate. If you are not brave enough to do this feel free to serve it on the base – we are not Masterchefs, no one is judging! 😉

White Chocolate Cheesecake 1

Now for the Coulis – this can be prepared ahead of time also and stored in a jar or covered container in the fridge until you are ready to serve.

Add the frozen berries and sugar to a small pan and set on a low heat. Begin to gently heat the berries for up to 10 minutes. They will begin to break down and release their juices. Stir often to ensure the sugar does not burn on the side of the pan. Once the berries have completely broken down and you have a lovely juicy mixture remove from the heat.

White Chocolate Cheesecake 9

Strain the berry mixture through a sieve a few tablespoons at a time into a bowl or jug to remove the excess pips & pulp. I use the back of the spoon to push the liquid through the sieve, scoop out the pulp bits into a bowl (*see below) and repeat for remaining mixture. Remember to also scrape the underside of the sieve to get all the yummy liquid you can! Stir in the lemon juice now if using.

Store the coulis in a covered jar or container and serve either drizzled over the entire cheesecake or on individual portions to suit peoples tastes. It really adds to the overall taste of this cheesecake and provides a lovely contrast to the rich cheesecake.

* If you are a clever baker you might like to save the pulp and pips. They would make a lovely addition to your baking if you are so inclined.

This cheesecake can be cut to 12 very generous portions or 16 daintier ones.

White Chocolate Cheesecake

I hope you enjoy this special recipe – made with love for my Husband and hopefully becomes your go to special dessert as well.

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