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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Have a great day and thanks for stopping by 🙂

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Anzac Biscuits

Anzac Biscuits - New Zealand

The ANZAC Biscuit is a very popular biscuit in New Zealand and Australia to commemorate the ANZAC’s  – the Australian New Zealand Army Corps and their service in World War 1.

There is some dispute as to their origins, many claiming that this biscuit was sent over to our soldiers in World War 1 as they kept well on the long trip, however this has been investigated by the New Zealand Army Museum at Waiouru and found to be a recipe more likely made at home by the women here to fundraise for war efforts – here is the link

Anzac Day - Lest We Forget Poppies

We remember our soldiers who served on April 25th with a public holiday and commemorative services held across both countries with the red poppy being the symbol of this day of remembrance.

Interestingly the term ANZAC is protected under Australian Law and cannot be used without permission – the Anzac Biscuit is generally exempt from this however you cannot refer to them as a Cookie and you have to generally stick to the general recipe! Who knew? I am not sure if this same Law applies in New Zealand.

Anzac Day - Anzac Biscuits

With that in mind – here is the recipe I use for Anzac Biscuits, a crunchy on the outside, chewy on the inside treat.

Recipe Makes 36 Biscuits (You can easily halve this recipe if you need to)


2 cups flour
2 cups packed brown sugar
2 cups rolled oats
1 Cup desiccated coconut
250g Butter
4 TBSP Golden Syrup
2 TBSP Water
1 tsp baking soda


Set oven to 170C

Sift Flour (oops I never do!) into a large mixing bowl and add brown sugar, rolled oats and coconut and mix well – I find if I use a whisk the lumps of unmixed brown sugar rise to the top so I can use my fingers to break this up.

In a small saucepan heat the butter slowly until completely melted then and add the Golden Syrup and water. Once combined remove from the heat and add the baking soda – whisk together until completely combined.

Make a well in the dry ingredients and pour in the butter mixture and combine the ingredients well. It may seem a little dry and crumbly but it will come together when you form the balls of mixture.

Spray an oven tray with oil and greaseproof paper and roll tablespoons of the mixture well in your hands to form a ball – repeat with remaining mixture, set approx. 1.5 inches apart to allow for mixture to spread, there is no need to press down with a fork.

Anzac Biscuits - Method for Baking

If baking with two trays set your oven to multi-bake and you can bake all of them a the same time!

Bake biscuits for approximately 10-12 minutes – until they just begin to turn golden brown then remove from oven – they will firm up on standing. Mine were left a minute or two too long today! Allow to cool for 5 minutes on the tray then remove to a wire rack until completely cool.

Store in an airtight container for up to a week.

Anzac Biscuits - Recipe

Thanks for stopping by today to check out this Anzac Biscuit Recipe – I will leave you with the very special poem Flanders Fields by John McCrae


Flanders Fields - Anzac Day

Lolly Cake

Lolly Cake 3

Lolly Cake is a bit of a kiwi tradition, available in most cafes and very popular with the kids. I am not sure if there is an equivalent around the world so let me know in the comments below if you have something similar where you are from and how you make it 🙂

There are only a few ingredients and the lolly’s are called Fruit Puffs, you can get them at some supermarkets but they are also available at Bin Inn.


250 g malt biscuits (one packet)
120 g butter
200 g sweetened condensed milk
180 g of Fruit Puffs (you can easily substitute for other soft sweets)
100 g desiccated coconut

Lolly Cake 1


Melt the butter in either the microwave or stove top and add condensed milk, mix together well.

Crush the biscuits in a food processor – they do not need to be a fine crumb – a few bigger bits adds to the texture and pour into a large bowl.

Cut the fruit puffs in half or quarters if you wanted smaller bits.

Lolly cake 2

Pour the butter mixture into the biscuits and mix well, add the fruit puffs and stir well.

Pour the mixture into a dish or onto the bench and using your hands mould it into a log like shape – you need to man handle it all pretty firmly as the fruit puffs tend to want to escape! (Alternatively you can press it into a slice pan and sprinkle with coconut, or even roll them into balls)

Once you have a log shape, roll in the coconut and using your hands cover the entire log with a light dusting of coconut.

Lolly Cake 4

Set back into a slice pan and refrigerate until set. Slice into 1.5cm pieces and you can either store in the fridge or in an airtight container. It will last up to 3 days at least.

Lolly Cake 7

I hope you enjoy this quick easy recipe that is a hit with kids and adults alike.

Feel free to have a good look around the blog for more recipes & fun kids activities and you can follow me by registering your email above, or check me out on Facebook & Twitter to get my latest recipes as I post them.

Thanks for stopping by 🙂

Banana Chocolate Chip Muffins

Banana Choc Chip Muffins 7

This is a great recipe – a tried and true favourite from the classic kiwi Edmonds Recipe Book. Perfect either warm from the oven, cold the next day or two and great for storing in the freezer. Simply get them out for lunch boxes and they will be thawed by morning tea.

Today I doubled the recipe so the quantities look higher in my photos, but as you can freeze the rest I usually do double it. Makes 24 large muffins and enough to fill my 16 mini muffin tin also when doubled.


2 1/2 cups flour
3/4 cup brown sugar
4 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
3/4 cup chocolate chips
1 cup milk
2 eggs
125g butter, melted and slightly cooled
1 tsp vanilla essence
3/4 cup mashed ripe banana (1-2 large bananas)


Preheat oven to 200C and grease a 12 cup muffin tray, I use cooking spray.

The first thing to do is to melt the butter and set it aside to cool slightly.

Banana Choc Chip Muffins 1

Combine the dry ingredients in a large bowl, flour, brown sugar, baking powder, baking soda and cinnamon.

Banana Choc Chip Muffins 2

Combine well, I often use a whisk to ensure brown sugar broken down, then add the chocolate chips.

Banana Choc Chip Muffin 3

In another bowl whisk together the eggs, butter and vanilla essence, I add the butter at the last minute just before combining.

Banana Choc Chip Muffins 5

Mash the bananas well using a fork in a low bowl. I freeze my overripe bananas and you can use these for this recipe, simply allow them to thaw slightly or briefly zap in microwave.

Banana Choc Chip Muffin 4

Lightly mix the egg mixture and the banana into the dry ingredients until just combined. Do not overmix.

Divide mixture evening into muffin tray, about 3/4 full. Bake for 20 minutes or until risen and light golden.

Banana Choc Chip Muffins 6

Stand muffins for 5 minutes before removing from tins. Makes 12 large muffins.

Banana Choc Chip Muffins 8

Thanks for stopping by to check out this favourite recipe of ours. You can follow this blog by registering your email above to see my posts of more yummy recipes and fun activities for kids, or follow me on Facebook or Twitter.

Let me know if you try it – so easy and tasty too! 🙂

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!


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


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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Have a wonderful day! 😀

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


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


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! 🙂