Milk Chocolate Mud Muffins with Fudge chunks

Tonight I made Milk Chocolate Mud Muffins with Fudge chunks. They were very easy and extremely yummy. I made a double batch but a single batch would serve approx 12

175g butter, chopped
175g Milk Cooking Chocolate, chopped
1 cup well packed brown sugar
3 eggs
1 teaspoon vanilla essence
1 cup plain flour
2 tablespoons Cocoa
¼ cup milk
4 Fudge bars, chopped

1:
Place Butter and chocolate in a microwave safe bowl and melt on medium for 2 minutes.



Step 2:
Add the sugar and stir. Add the eggs and vanilla essence, beating them in well. Add the sifted flour and cocoa, then the milk. Stir in Fudge peices.



Step 3:
Spoon into muffin tin and bake in a 180 degree oven for approx 20 minutes or until skewer comes out clean.

Super Easy Pancakes

I'm not much of a pancake eater but the other night some of my friends and I felt like waffles but couldn't find the waffle maker. So we decided to make pancakes.

Here is my recipe for pancakes, you can adjust the sugar content depending on how sweet you like them or even use no sugar if you want savory pancakes.

1 egg
1 cup flour
1/2-1cup of sugar
1 cup milk

Step 1:
Simply place all ingredients in bowl and whisk till its nice and smooth.

Step 2:
Cook on a medium heat in a pan greased with butter.

Step 3:
I like to serve them with icecream

Chocolate Microwave Self Saucing Pudding

I make this pudding when people are over and want desert but there is not much time or I am feeling lazy. It's very nice and very easy and only takes a few minutes to prepare and about twelve minutes to cook.

60g butter
1 1/2 cups self raising flour
1 cup castor sugar
1/4 cup cocoa
3/4 cup milk
2tsp vanilla essence
1 cup brown sugar
1/3 cup cocoa, extra
2 cups boiling water

Step 1:chocolate microwave self saucing pudding,
Melt butter on high for 1 minute.

Step 2:
Stir in sifted flour, sugar and cocoa, milk and vanilla, beat until smooth with wooden spoon.

Step 3:
Sprinkle with combined sifted brown sugar and extra cocoa, pour boiling water on mixture.

Step 4:
Cook on high for 12 minutes or until just cooked in the centre.

Step 5:
Let stand for 5 minutes before serving.

Note:
Best served hot with cream or icecream, can be stored in an airtight container in fridge for up to 5 days.

Caramel Slice

1 cup brown sugar
1 cup desiccated coconut
125 g butter, melted
375g can of condensed milk
2 tbsp golden syrup
30 g butter, extra
200g dark chocolate


Step 1:
Preheat oven to 180°C. Line an 18cm x 28cm tin with baking paper.

Step 2:
Combine flour, sugar, coconut and butter, mix well. Press into the prepared pan and bake 10 minutes.

Step 3:
Whilst the base is cooking, combine Sweetened Condensed Milk, golden syrup and extra butter in a saucepan. Stir over medium heat until almost boiling, stirring constantly. Reduce to a low heat and cook for 5 minutes, stirring constantly.

Step 4:
Pour caramel over base and bake a further 10 minutes. Cool.

Step 5:
Melt chocolate and spread over caramel slice, refrigerate till set

Mars Bar Slice

3x65g Mars Bars, chopped
90g butter
3 cups rice bubbles
200g milk chocolate
30g butter, extra

Step 1:
Grease a slice tray

Step 2:
Combine Mars Bars and butter in a saucepan, stir constantly over a low heat not allowing the mixture to boil. Once smooth take off heat.

Step 3:
Stir in rice bubbles and press into greased tray.

Step 4:
Melt extra chocolate and butter in a glass bowl over a saucepan of water until smooth.

Step 5:
Spread chocolate evenly over the slice mixture and refrigerate till chocolate is set.

Basic chocolate cake

¼ cup Cocoa
1 cup water
150g butter
½ teaspoon bicarbonate soda
1 teaspoon vanilla essence
2 eggs
1½ cups sugar
1½ cup self raising flour

Step 1:
Blend cocoa with a little warm water to make a smooth paste.

Step 2:
Place in a saucepan with remaining water, butter, sugar, and bicarb soda. Stir over medium heat until butter melts. Bring to boil.

Step 3:
Remove from heat and leave to cool

Step 4:
When cool add eggs one at a time stirring in between. Add vanilla essence.

Step 5:
Sift then fold in flour

Step 6:
Pour into greased and lined tin and bake for 50 minutes in a 180 degree oven

Basic Butter Cake

150g butter
3/4 cup caster sugar
3 eggs
1tsp vanilla essence
1 2/3 cup self raising flour
1/3 cup milk

Step 1:
Preheat oven to 180C. Line base and side of cake tin with baking paper

Step 2:
Beat butter and sugar in mixing bowl until light and creamy. Add eggs one at a time, beating after each addition. Add vanilla essence.

Step 3:
Fold in sifted flour alternatively with milk. Stir until just combined and mixture is smooth. Be careful not to overmix.

Step 4: Pour into prepared tin and bake for 35-40 minutes or until a skewer comes out clean.

Step 5:
Allow to cool for ten minute in tin before turning out onto a wire rack to cool completely.