This is a super easy and fun Easter recipe that makes a great present. It was my first time marbling chocolate and I must admit I over mixed it in excitement and it ended up looking slightly like a psychedelic acid trip. With edible glitter!
It’s an incredibly flexible recipe that you can tailor to suit your tastes. But popping candy makes a VERY fun addition to this Easter treat. Don’t like white chocolate? Use dark or milk. Like the salty contrast? Smash up some pretzels and stir them in. For a more decadent twist, swirl in some salted caramel or throw in a handful of chopped Cadbury Creme Eggs. Heaven.
- 375g white chocolate melts
- Powdered chocolate dyes (see notes)
- 1 packet small Easter eggs
- Popping Candy
- Any edible decorations of your choice
- Line a baking tray with grease proof paper.
- Separate your white chocolate into 3 bowls – I left 60% as plain white chocolate and dyed 25% pink and 15% green.
- Heat each bowl of chocolate individually in the microwave in short bursts until melted and smooth.
- Gradually add in the powered dye and stir well until you have achieved your desired colour(s).
- Pour the white chocolate onto the lined baking tray and smooth out with an offset spatula.
- Drizzle the coloured chocolates over the white chocolate and swirl with a skewer until you achieve a nice marbling effect.
- Quickly sprinkle over your Easter eggs, popping candy and any edible decorations you like before the chocolate starts to cool.
- Wait until the Easter bark has completely hardened before snapping it into pieces.
* I used this powdered dye from Robert’s Confectionery to colour my chocolate.
Did you make any of your Easter presents this year?
Those of you who are familiar with my baking know I am pretty heavy handed with the butter, sugar, eggs and flour. But I LOVE getting creative in the kitchen, and have been tweaking and creating new recipes lately to make them gluten or dairy free, or even vegan, for friends and family with intolerances or personal beliefs. It’s a great challenge to create a dessert that is as rich, creamy and flavourful as its original counterpart.
I’ve also been experimenting with dairy substitutes lately, rotating between soy, quinoa and rice milk in my morning smoothies. I had yet to try baking with them and the kind folks at Vitasoy sent me a few cartons to play with!
Vitasoy’s organic soymilk range is made from organic whole soybeans and are Australian grown. It’s higher in protein than other plant milks and contains all the essential amino acids. Personally the biggest advantage for me is that Vitasoy is made from whole soybeans rather than highly processed soy isolate powder, setting it apart from most other soymilks on the shelves. It comes in several varieties including original, reduced fat and unsweetened.
This chocolate and raspberry mousse I created is rich, thick and creamy and it’s almost embarrassingly easy to make – the main component is only 2 ingredients! I experimented quite a bit with the soymilk and chocolate ratios to achieve the perfect texture. I had a lot of fun eating the “mistakes”!
The best dairy-free chocolate I have come across is by Sweet William and is available at all major supermarkets in Australia. You can include any berries you like in this recipe, or leave them out altogether – personally I think they provide a nice tart contrast to the sweet and creamy chocolate.
I found some edible flowers at Harris Farm Markets and thought it was the perfect decoration! Otherwise you can top your mousse with more berries, chocolate curls and a dusting of icing sugar.
- 1 cup Vitasoy soymilk
- 1 cup dairy-free chocolate chips (I used Sweet William)
- ½ teaspoon sea salt
- 1 punnet raspberries
- Edible flowers for garnish (optional, but pretty!)
- In a small saucepan on medium-low heat, combine the soymilk and chocolate and stir constantly until the chocolate is completely melted. Remove from heat.
- Over a medium heat, stir ¾ of the raspberries with a tablespoon of water, crushing the berries as you go into a thick sauce (you may add a teaspoon of icing sugar if you like it sweeter). Remove from heat
- Push raspberry mixture through a strainer to separate seeds from liquid.
- Stir raspberry sauce and chocolate mixture together.
- Pop a few raspberries in the bottom of each serving vessel (I used small glasses but you can use ramekins, tea cups, whatever you like!) and pour chocolate mixture over the top.
- Allow to set in the fridge for 2-4 hours.
- Serve with edible flowers.
These set beautifully after a few hours in the fridge, and your guests will never guess they were dairy-free and vegan!
If you want to give this recipe a try for yourself, I am giving away a Vitasoy hamper worth $150! It includes:
- 3 x 1 litre Vitasoy milk cartons
- 4 x Vitasoy recipe cards
- 1 x ‘Healthy Every Day’ cookbook by Pete Evans
- 1 x T2 coffee mug
- 1 x KeepCup
- 1 x 250g Global Cafe Direct organic coffee
- 1 x $65 Coles gift card
To win a Vitasoy prize hamper please leave a comment on this post telling me your favourite way to use soymilk.
a Rafflecopter giveaway
This post was sponsored by Vitasoy
I LOVE Hot Cross Buns, it’s definitely one of the highlights of Easter for me. And I’m not one of those Hot Cross Bun purists either – choc chip, caramel, dried fruit, it’s all good to me!
I was in Woolworths recently and noticed they had produced a Sticky Date & Caramel Hot Cross Bun. That got my mind whirring (as I am always thinking about food). What if I created a salted caramel Hot Cross Bun… in cupcake form?
I started with a spiced cupcake filled with nutmeg and cinnamon and studded with fat juicy sultanas. We were already off to a good start!
My next mission was to create a caramel topping that was more of a ganache in texture than a frosting, as I wanted it to sit flush to the cupcake to replicate the shiny, domed top of a Hot Cross Bun.
And the finishing touch? 2 generous stripes of white chocolate to make the cross! Traditionally, Hot Cross Buns are crossed with a mixture of flour and water before baking. Looks good, tastes bad. You will love the white chocolate version, guaranteed.
- 230g butter, softened
- 1¾ cups sugar
- 4 large eggs, room temperature
- 1 cup milk, room temperature
- 1 tsp vanilla extract
- 1½ cups self-raising flour
- 1¼ cups all-purpose flour
- 2 tsp cinnamon
- 1 tsp nutmeg
- ½ cup sultanas
- 1 cup brown sugar
- 75g butter
- ½ tsp sea salt
- ¼ cup milk
- ½ tsp vanilla extract
- 1 cup icing sugar
- 150g white chocolate melts
- Preheat oven to 180°C. Line 24 muffin tins with cupcake papers.
- Cream the butter with an electric mixer until smooth in a large bowl.
- Gradually add the sugar and beat for 3 minutes until fluffy.
- Add the eggs one at a time, beating well after each addition.
- Sift the 2 flours and spices into a separate bowl.
- Add the dry ingredients in 3 parts, alternating with the milk and vanilla. Stir in sultanas. Do not overmix!
- Fill cupcake liners about ¾ full with mixture and bake for 15 minutes until lightly golden brown.
- Allow to cool in the tin for 15 minutes, then turn out onto a wire rack.
- Put the brown sugar, butter and salt in a saucepan over a medium heat, stirring often.
- Bring the mixture to boil and add in milk and vanilla.
- Boil for 3 minutes, stirring occasionally.
- Take the saucepan off the heat and add in the (sifted) icing sugar stirring until the icing is thick and smooth.
- Spoon a generous teaspoon of caramel onto the middle of each cooled cupcake, the icing will spread out evenly and set as it cools.
- Melt the white chocolate in short bursts in the microwave on a medium setting.
- Spoon the melted chocolate into a piping bag with small nozzle attached and pipe crosses on the cupcakes.
An easier way to adorn the cupcakes with crosses quickly involves lining the cupcakes up and doing long lines all at once, instead of individually crossing each cupcake. Once the white chocolate hardens, you can gently separate the cupcakes.
And the verdict? My housemate shouted “THESE ARE AMAZING. CAN WE LIVE TOGETHER FOREVER?” I take that as a good sign.
I think Easter has to be one of my favourite holidays – an excuse to eat lots of chocolate, laze about the house (as it always seems to rain) and bake up a storm! I’ve been brainstorming a few fun ideas for Easter-themed recipes and I can’t wait to give them a try and show you the results! But for now, I leave you with some cute and quirky ways to celebrate Easter through dessert.
Aren’t these ideas cute and clever?
What will you be baking this Easter?
Do you like cake as much as me? Well then I think you need to head on down to Australia’s first ever Cake Bake & Sweets Show - the country’s biggest live event dedicated to everything baking. Sounds like heaven, right?
Cake Bake and Sweets is a 3 day event that takes place from 21 - 23rd March 2014 at Sydney Showground, Olympic Park. There will be something for everyone – each day is packed full of celebrity demos, competitions, classes and interactive workshops.
I’m super excited to be attending the Sunday session, and hope I get to rub shoulders with the likes of these special guests:
♥ Duff Goldman, star of Ace of Cakes on Foxtel’s LifeStyle FOOD Channel (USA)
♥ Eric Lanlard, star of Baking Mad on Foxtel’s LifeStyle FOOD Channel (UK)
♥ Adriano Zumbo, patissier extraordinaire
Highlights of the show include:
- Delicious kitchen by Kitchenaid
- The Walk of Wedding Cakes
- Cake Decorating Theatre
- Bakery Theatre by Devondale
- The Australian Cake Decorating Championships
- The Taste of Chocolate
- Dessert Table Showcase
- The Marketplace
- The Expo
- Hands on classes (fees apply)
- The Classroom
- Take and Make classes (fees apply)
And I have a double pass to giveaway for the Cake Bake Sweets Show to a lucky reader! You must be available on one day between 21-23 March and able to get to Sydney.
Good luck and I hope to see you there!
My nickname for these pancakes is “Faileo Pancakes”. Why? Because I started off with a paleo pancake recipe and then covered it in caramel. Just because. And it’s DELICIOUS. Plus it’s super easy and gluten free! Forget the usual flour, milk and sugar – the base recipe uses just 3 ingredients – bananas, eggs and baking powder.
And why am I making pancakes? Because it’s Shrove Tuesday (aka Pancake Day) of course! Pancakes are associated with the day preceding Lent because they were a way to use up rich foods such as eggs, milk, and sugar, before the fasting season of the 40 days of Lent.
I had such a great response to my single serve Lonely Girl Pancakes that I created another single serve pancake recipe. You’ll be making this, a LOT.
- 2 medium bananas, ripe to overripe
- 2 eggs
- ⅛ tsp baking powder
- Butter, to fry
- 3 tbsp caramel sauce (I used Bonne Maman caramel spread)
- 1 tbsp shredded coconut (optional)
- Mash 1½ bananas in a bowl, then crack 2 eggs in and whisk until combined. It doesn’t have to be super smooth, I like the batter quite chunky.
- Add ⅛ teaspoon of baking powder and coconut (if using) to the mashed bananas and egg mix and stir to combine.
- Pour approx 1 tablespoon of batter per pancake into the frypan and cook over medium low heat.
- Flip after bubbles appear across the surface, cook for about one minute more until golden on both sides.
- Heat a little more butter in the frying pan and fry the slices of banana with a spoonful of caramel spread until golden.
- To assemble, stack pancakes and smooth a teaspoon of caramel between every second pancake.
- Top with pan fried bananas and a little more caramel.
If you want to make these pancakes truly paleo, skip the caramel and throw in a handful of berries before you cook them. Very delicious and healthy too.
And thanks to Australian Eggs, I have a special pancake-themed prize pack to give away!
This giveaway pack (RRP$50) includes:
- Mixing bowl
– Pancake Rings
– Eggs Easy As apron
Enjoy the recipe and good luck!
I love reminiscing about the childhood treats from my youth – fairy bread, chocolate crackles, Australian Women’s Weekly Birthday Cakes, honey joys and more. This month’s Sweet Adventures Blog Hop is hosted by the lovely Sophie from The Sticky and Sweet with the theme Childhood Favourite. Today I will be sharing with you two of my favourite childhood sweet treats, reinvented into a tasty hybrid treat with an adult twist.
So I present to you… the Chocolate Joy. A Chocolate Crackle x Honey Joy concoction that has been given a very adult dress up. For overseas readers, a chocolate crackle is traditionally made of rice bubbles, copha, cocoa powder and desiccated coconut, whilst a honey joy is caramel in flavour and made of cornflakes, butter, honey and sugar.
I took the concept of a basic chocolate crackle and swapped out the rice bubbles for cornflakes. I used a mixture of 70% dark chocolate and butter to coat the cereal instead of cocoa powder and copha, and made a salted caramel topping to echo the flavours of a honey joy.
- 300g 70% dark chocolate
- 50g butter
- 1 cup shredded coconut
- 3 cups cornflakes
- Store bought caramels (like Werther’s Caramel Chews)
- 1 tsp sea salt
- Melt the dark chocolate and butter together in the microwave in short bursts on medium.
- In a large bowl, mix the cornflakes and coconut together.
- Pour the melted chocolate mixture over the cornflakes and coconut, and stir until each piece of cereal is coated.
- Transfer the mixture into mini baking cases arranged on a tray – I use about a heaped teaspoon of mixture per case.
- Put the tray in the fridge to set whilst you make the cheat’s salted caramel.
- Melt around 15 Werther’s Caramel Chews (or similar caramel lolly) over a low heat. Add in sea salt and stir.
- Drizzle caramel over each Chocolate Joy. Tada!
And the result? A rich and chocolately crunchy treat that isn’t too sickly – with a nice salty and sweet drizzle to top it off. Bring these to your next birthday or fete and the adults will go wild! Thank you Sophie for thinking of such a fun theme!
What’s your favourite childhood treat?
Happy World Nutella Day everyone! February 5th is the day the internet likes to celebrate this amazing spread. Sara from Ms. Adventures in Italy and Michelle from Bleeding Espresso declare today a day to celebrate, to get creative with, and most importantly, to EAT Nutella.
I am obviously a BIG fan of Nutella and love using it in my recipes whenever possible – for example my Butter Cookies with Nutella, Chocolate Pavlova with Nutella and Strawberries, Nutella Cheesecake, Ferrero Rocher Cake with Nutella Buttercream… ok ok I guess you get the point. I’m a big fan of Nutella.
I wanted to create a Nutella version of my Dark Chocolate Fudge recipe and make it a little more grownup with roasted hazelnuts and sea salt to counteract the sweetness. And the result? Smooth and creamy rich fudge, with a satisfying crunch from the hazelnuts and a hint of saltiness – I can’t even deal with how deliciously addictive this stuff is. My work devoured the entire container in a day (as I couldn’t have it hanging around at home!)
- 3 tbsp butter
- 225g dark chocolate
- 400g can sweetened condensed milk
- 1 cup Nutella
- ¾ cup toasted hazelnuts
- Preheat oven to 180ºC. Arrange hazelnuts on an oven tray and roast for 10 mins.
- Transfer roasted nuts to a clean tea towel and gently rub off the bitter hazelnut skins.
- Roughly chop hazelnuts, put aside.
- In a heavy saucepan over a low heat, melt butter and dark chocolate until melted and glossy.
- Add in sweetened condensed milk and then the Nutella, stirring vigorously to combine (it will thicken quite a bit).
- Finally add in the chopped hazelnuts and stir until distributed throughout.
- Pour fudge into a 20cm square lined baking tray. Refrigerate for 2 hours.
- Cut into squares and ENJOY!
Popsicle mania seems to have swept the internet recently and I’ve seen all sorts of wonderful concoctions being whipped up. I was speaking with the lovely Erika recently over a cocktail (or three) and we were enthusing about our love for popsicles – or icy poles, as they’re known in Australia. Not only are they simple to make, but they’re the perfect way to cool down. And with the recent heatwave that has swept Australia, we will need a stash on hand at all times!
This popsicle was actually inspired by a salad I recently had that featured pomegranate, mint and haloumi. It was light, delicious and refreshing with a contrast of flavours and textures that I thought could work well (don’t worry, I omitted the haloumi from my popsicle!)
- 2 cups Pomegranate Peach Passion White Tea (or iced tea of your choosing)
- 1 cup water
- Juice of ½ lime
- 1 pomegranate
- 1 small bunch of mint
- Combine iced tea, water and juice of ½ a lime and stir until combined.
- Cut pomegranate into sections and de-seed. Set aside.
- Finely chop 1 tablespoon of mint leaves. Mix into pomegranate seeds.
- Pour ice tea mixture into popsicle moulds and fill half way, sprinkling in the pomegranate seed and mint mixture.
- Freeze for an hour, then take out and put in a whole mint leave into each mould. Top the rest up with remaining ice tea mixture and a few more pomegranate seeds.
- Freeze for another 4 hours.
- To remove the popsicles from their mould, quickly run them under a warm tap to loosen, then gently pull out.
I had grand plans of freezing my popsicles in 4 stages so the pomegranate seeds were dispersed evenly, though lack of time and patience got in the way and I froze them in a 2 step process (this ensured the mint leaf didn’t sink and stayed suspended in the middle).
And the result? A refreshing, not-too-sweet popsicle that I thoroughly enjoyed on my balcony on a hot day. I loved crunching down on the pomegranate seeds and getting a burst of flavour, and the white tea gave it a nice kick. Heaven!
And as an ode to my salad that inspired this recipe, I used the leftover pomegranate and mint to make a quick salad with haloumi and rocket. All it needed was a drizzle of olive oil and balsamic and it was the perfect accompaniment to my lunch.
Sweet Adventures Blog Hop: How to link-up
The January Popsicle Party theme hop is open for linkup until 11:59 pm, Friday 24 January [AEST Sydney time].
- Add a link to this post somewhere in your post – You won’t be able to link up in the hop without a ‘backlink’ to this hostess post included in your post.
- Click here for the Thumbnail List code – Copy the code and add it to the bottom of your post in HTML view.
- Click here to Enter the Hop – Make sure to do this step so you appear in the list too! Add the link to your SABH post (NOT your homepage). Your entry will be submitted when you click ‘crop’ on your photo.
If you have a question or aren’t sure of something don’t hesitate to ask. For more information detailed instructions can be found here.
Remember, SABH is open to all food bloggers but only new posts published after the hop goes live can be linked up.
Sweet Adventures Blog Hop is brought to you by 84th & 3rd and monthly Guest Hostesses. Follow on Twitter: @SweetAdvBlogHop and Facebook: /SweetAdventuresBlogHop for new hop announcements and general deliciousness. Thanks for joining SABH!
I had an intense pancake craving the other weekend, but had no one to enjoy them with and didn’t want stacks of leftovers. So I thought I’d improvise a single serve pancake recipe partially out of curiosity, and partially because I have no self control and would end up eating the remainders cold, straight out of the fridge.
*oh and yes, the title of this recipe is tongue in cheek. You don’t need to be lonely to make it (I wasn’t). Hell, you don’t even need to be a girl.
I’ve experimented with single-serve dessert before in my Microwave Mug Cake Series so I figured I’d apply the same principles. It’s a pretty flexible recipe, I had fresh blueberries and coconut on hand so I used that, but you can use whatever flavours your heart desires!
Lonely Girl Pancakes – A Single Serve Pancake Recipe
Prep Time: 2 mins
Cook time: 5 mins
1/4 cup plain flour
1 tsp baking powder
1 tbsp caster sugar
1 tbsp flavourless oil (I used sunflower)
1/4 cup milk
1 tbsp shredded coconut
1/4 cup of blueberries
Cheats Berry Sauce Ingredients:
1/4 cup frozen berries
1 tsp icing sugar
1. Sift dry ingredients into a jug and mix.
2. In a separate bowl (I just use a mug), whisk together the egg, milk and oil until combined.
3. Add the wet ingredients into the dry and stir until well combined. If using additional flavourings, such as berries or coconut, add now and stir gently to combine.
4. Lightly grease a non-stick fry pan and heat to a medium temperature.
5. Making this mixture in a jug will make it easier to portion out the batter – make this to your preferred size. I made 5 pancakes about 10cm in diameter.
6. Cook until bubbles form on surface, flip and cook the other side until lightly browned.
7. Serve either with a garnish of extra berries and coconut and a drizzle of maple syrup, or see below for a Cheats Berry Sauce.
Cheats Berry Sauce Method:
1. Put frozen berries in a microwave-proof container, cover it with paper towel or a slightly askew lid. Cook on high for 30 seconds until hot and bubbling.
2. Add in icing sugar and whisk, combining the sugar and breaking down the berries into a sauce.
3. You can add a teaspoon of water and strain this if you want a smooth sauce, otherwise the whisk will sufficiently break the berries down to a thick and delicious sauce.
I added a scoop of my Coconut and Salted Caramel Ice Cream I had left over and it was a winning combination!
Make it vegan – Substitute 1 egg for 1/2 a mashed banana. Substitute milk for soy or almond milk.
Make it healthier – Substitute the plain flour for whole wheat or coconut flour. Omit the sugar and oil and add extra berries for sweetness and moisture.
Make it naughtier – Substitute the berries for chocolate chips. Substitute the milk for ricotta. Add a drizzle of homemade salted caramel sauce
How do you like your pancakes in the morning?
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