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This recipe is super simple all you need is a microwave and your ingredients! And it is delicious. Here’s the recipe and instructions

Ingredients

3 cups White Sugar

200ml (1/2 a tin) of condensed milk

4oz butter (125gms)

1 teaspoon of Vanilla essence

1/2 cup milk

1 Tbsp Chelsea Golden Syrup

Pinch of salt

Instructions:
Place all ingredients in a VERY LARGE microwavable bowl that is not plastic.

Stir to mix and cook on high for 15-17 minutes stirring well every 3 minutes.

Remove from the microwave and beat until thick (approx. 5 minutes) and thenpour into a greased tin, cut when set.

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Mudders/chocolate chip cookies. From Edmonds cookbook. They are chocolate chip cookies that are so delish and I hope you like them. My family has called them mudders for ages because when I was 2 I called them that.

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Mudders/chocolate chip cookies. From Edmonds cookbook. They are chocolate chip cookies that are so delish and I hope you like them. My family has called them mudders for ages because when I was 2 I called them that.

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Ingredients:
125 g butter, softened
1/4 cup sugar
3 tablespoons of sweetend condensed milk
a few drops of vanilla essence
1 1/2 Edmonds standerd plain flour
1 teaspoon of Edmonds baking powder
1/2 cup chocolate chips

Cream butter, sugar, condensed milk and vanilla until light and fluffy. Sift flour and baking powder together. Mix sifted dry ingredients and chocolate chips creamed mixture. Roll tablespoons full of mixture into balls. Place on a greased oven tray and flatten with a floured fork. Bake at 180* C for 20 minutes. Makes 25.

Tilly :)

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Bubble slice with melted choc and sprinkles

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Bubble slice with melted choc and sprinkles

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add 2 cups of rice pops
1/2 a cup of honey
mix
put into a tray and fridge for 1 hour and then yum!

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Add how ever much of the following you expect you will need:
Sugar
Butter
Icing Sugar
IF you want extra vanilla add vanilla EXTRACT
Cohen ;-;

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these are yummy with the sauce and if you want to see when I made them go to my seesaw
- bailey ( again )

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By Filed Under: Karina Cakes

The Best, Fudgy ONE BOWL Cocoa Brownies! A special addition gives these brownies a super fudgy centre without losing that crispy, crackly top!

Recipe for the Best Fudgy Cocoa Brownies with crackly tops. So simple but SO delicious, they are gone in seconds!

BROWNIES RECIPE

What if I told you that you DON'T need to melt chocolate or chocolate chips with butter together to make brownies, AND you don't need two separate bowls. Just one bowl and 5 minutes bringing it all together to make the BEST brownies you've ever eaten in this lifetime. The best part is they're only 144 calories EACH! Better than the usual 356 calorie brownies, am I right?

After testing what feels like a lifetime of brownies, these FINALLY came out a perfect texture, and have been made weekly ever since. The one ingredient I add to these brownies that is different from most recipes is a small amount of oil. The oil is JUST enough to keep the centres extremely fudgy, without compromising the crispy, crackly crust you can see in these photos.

With all of the brownie making going on here, I do have a few tips for these cocoa brownies to stay fudgy-licious:

1. Hot melted butter creates those crackly tops!

2. Whisk your butter and sugar really well.

3. Beat in your eggs for a good minute. This step is crucial for that crackly top

4. Do NOT over beat your batter once the flour and cocoa powder are added. THAT creates air in the batter which will give you cake-like textured brownies. Cakey is okay, but not today friends.

5. Try NOT over bake them! I like mine at exactly 21:30 minutes. You can go a little bit over if you like them set a bit more, but I don't recommend it if you're looking for the fudgiest brownies in this lifetime.

6. I bake my brownies on the top shelf in the oven. I find the middle shelf cooks them a lot faster and dries them out.

I mean....do you SEE the fudginess down there?????

Biting into these is pure R-rated heaven.

As much as I love these Low Carb Zucchini Brownies, and these Flourless Hazelnut Brownies, I'm thinking these cocoa brownies are even better.

WATCH HOW WE MAKE THE Best Fudgy Cocoa Brownies RIGHT HERE!

FOR THICKER DOUBLE BATCH BROWNIES: USE THIS RECIPE! FIND IT ON FACEBOOK HERE

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Best Fudgy Cocoa Brownies - Cafe Delites

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By Filed Under: Karina Cakes Recipe for the Best Fudgy Cocoa Brownies with crackly tops. So simple but SO delicious, they are gone in seconds! What if I told you that you DON'T need to melt chocolate or chocolate chips with butter together to make brownies, AND you don't need two separate bowls.

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Vanilla Cupcakes and White Chocolate Icing

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Vanilla Cupcakes and White Chocolate Icing

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They are so good but do have lots of sugar :)
Cohen

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Click here to print
Vanilla cupcakes with white chocolate icing

They may look pretty and delicate - but I can tell you, grown men have been known to moan with delight tasting these cupcakes. They're a winner. I've taken 'icing' to a whole new level and put nearly a whole block of white chocolate in there, for the ultimate in decadence.
Prep time - 30 minutes
Cooking time - 20-40 minutes
Makes 24 cupcakes
Ingredients

Cupcakes
225g butter, at room temperature
2 cups caster sugar
3 free range eggs, at room temperature
3 teaspoons natural vanilla essence (or paste)
2 ½ cups plain flour
1 ½ tsp baking powder
1/2 tsp salt
1 1/4 cups milk

Icing
200ml cream
200g white chocolate, chopped
4 1/2 cups icing sugar
Raspberry jelly crystals, to sprinkle (optional - or use sprinkles)

Method

Cupcakes
Preheat oven to 170c regular bake (160c fan bake). Line 2 x standard 12-pan muffin tins with cupcake liners (you may need to do in two batches).

Sift the flour, baking powder and salt into a medium-sized bowl, stir to combine with a whisk, and set aside.

Cream the butter and sugar with an electric beater (or cake mixer) on a medium speed for about 7 minutes - it needs to turn very pale and fluffy. Scrape the sides clean with a spatula.

Add the eggs, one at a time, beating on a medium speed for 30 seconds between each addition. Scrape down the sides again. Add the vanilla essence and beat for another 15 seconds.

Add 1/3 of the flour mixture, then beat on a low speed for about 10 seconds or so, until just combined and smooth. Add 1/3 of the milk, and do the same. Repeat these two steps until all the flour mixture and milk is used up - remembering to scrape down the sides again as you go. At the end, the mixture should be nice and smooth.

Spoon the batter into the cupcake liners ¾ full, and bake in middle of the oven for about 18 - 20 minutes - or until they only just turn golden on top. Cool the cupcakes in the tins for 10 minutes, then remove and cool completely on a wire rack before icing.

Icing
You can either melt the white chocolate and cream in a large heatproof bowl over a pot of simmering water, or add to a large glass or ceramic bowl and microwave on high for 1 minute 20 seconds. Stir with a wooden spoon until smooth.

Refrigerate for about 30 minutes. Sift in the icing sugar and beat on a medium speed for a minute until thick and creamy. Pipe or spread the icing on to cupcakes, and sprinkle with the jelly crystals.

NOTE ABOUT ICING: If the icing seems too thick, you can thin it down by beating in more cream, a tbsp at a time until it's right. If it's too thin, you can add more icing sugar.

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Vanilla cupcakes with white chocolate icing - ChelseaWinter.co.nz

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Click here to print They may look pretty and delicate - but I can tell you, grown men have been known to moan with delight tasting these cupcakes. They're a winner. I've taken 'icing' to a whole new level and put nearly a whole block of white chocolate in there, for the ultimate in decadence.

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These are one of my favourites and they are healthy because they have cornflakes and a nut!

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Chelsea Sugar Afghan Biscuits I Chelsea Sugar

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berry sauce to go with any type of chocolate cake ( mostly good with molten lava cake and fudge brownies ) please do not tell anyone its a family secret but i trust you so i am giving it to you but DON'T TELL ANYONE 

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berry sauce to go with any type of chocolate cake ( mostly good with molten lava cake and fudge brownies ) please do not tell anyone its a family secret but i trust you so i am giving it to you but DON'T TELL ANYONE 

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i am serious don't tell anyone

ingredients ( and stuff you will need )

18 frozen strawberrys ( it doesn't have to be frozen but it is better if they are )
15 frozen blueberrys ( same thing with strawberrys better frozen )
1/4 cup icing sugar
1/3 cup orange juice
2 teaspoons water
1 teaspoon milk
microwaveable bowl
microwave

steps

1 pour all your berrys into the bowl and microwave them until they are squishy and slimy

2 squish them so the are crumbles and hot and pour in your icing sugar and stir until desolved

3 pour in your milk and stir and slowly start to pour in your orange juice then stir all together pour in a tiny pitcher

yummy!!!

bailey

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Anzac Slice with Caramel Centre - so good but so bad!

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Anzac Slice with Caramel Centre - so good but so bad!

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Lizzie

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Just when I thought this Anzac slice couldn't get any better someone suggested adding a caramel centre and I knew I just had to give it a try and WOW it definitely was a great idea!!
This recipe, like many on my page should coming with a little warning, it is sweet, it is rich and it is NOT going to be given the healthy tick! But boy is it divine and absolutely worth trying whether for Anzac day or just any other special occasion during the year.

My Anzac Biscuit recipe became my popular Anzac Slice recipe and this year I have given it yet another twist of deliciousness.

I have used the easy Caramel filling from my Caramel Slice so took inspiration from what I knew would complement this beautiful slice. I was not sure if the topping would cover the entire caramel filling, but even if it doesn't when you make it, because all the textures and flavours work so well together it really doesn't matter!

So without further ado onto the recipe. It is easy to whip up, I have simply topped it with a little melted chocolate, it really does not need anything further, you could even leave it out but it adds to the taste and a little prettiness!

Ingredients

Slice

2 Cups Plain White Flour

2 Cups Packed Soft Brown Sugar

2 Cups Rolled Oats

1 Cup Desiccated Coconut

250g Butter, diced

4 Tablespoons Golden Syrup

2 Tablespoons Water

1 teaspoon Baking Soda

Caramel Filling

400g Can Sweetened Condensed Milk

2 Tbsp Golden Syrup

60g Butter, diced

Topping

½ Cup Chocolate Chips or Dark Chocolate Chopped

1 teaspoon canola oil

Instructions

Preheat Oven to 170C

Prepare a 25cm spring form tin with cooking spray or generously wipe with melted butter over all the surfaces.

In a large bowl combine the Flour, Brown Sugar, Rolled Oats and Coconut, ensuring all the ingredients are well combined and no lumps of sugar remain and set aside.

In a medium saucepan heat the Butter on a low temperature until completely melted, to this add the Golden Syrup and the water and whisk until blended through and remove from the heat.

Add the Baking Soda to the butter mixture and whisk until all dissolved.

Make a well in the middle of the dry ingredients and pour in the melted butter mixture.

Mix well to combine with a strong spoon.

Place 2/3rds of the mixture into the prepared tin and press down firmly until flat and prepare the caramel filling

Caramel Filling

1. In a small saucepan or pot combine condensed milk, butter & golden syrup. Stir over a low to medium heat for 6-8 minutes, until mixture boils, thickens and changes to a slightly darker colour - it may catch so take care to stir constantly.

2. Pour the caramel filling over the slice base and spread evenly

3. Sprinkle the remaining slice crumbs evenly over the top of the caramel, then press this down with your palms until even.

4. Bake the slice for 20-25 minutes until golden brown, the slice will firm up upon standing.

5. Remove from the oven and allow to cool in the tin for 15-20 minutes.

6. Gently run a knife around the edges before carefully removing the spring form tin.

7. To remove the base simply use two wire racks one on top and one underneath to flip the slice and carefully peal off the base then invert back to the right way up using the same method!

Topping

1. Melt the chocolate chips and oil in a small microwave proof bowl, 20-30 seconds at a time stirring each time until completely melted.

2. You can either flick the melted chocolate over the slice off the end of spoon, or as I did add the melted chocolate to a small ziplock bag, then cut a tiny 1-2mm corner of the bag off and you have an easy piping bag! Then flick back and forward quickly over the slice - good tip is to do this over newspaper or you will make a mess like me!

3. Slice and serve, it is lovely served warm or cold

4. Slice thin or thick depending on the appetite of the recipient

5. Enjoy!

Did you make this recipe?

Please leave a comment down below, rate this recipe or share a photo on Facebook!

I hope you enjoy this delicious recipe! It is such a decadent one, but I just know you will love it. Check out this quick video to see just how easy it is!

If you are not already be sure to follow me on Facebook for more deliciousness and Instagram to see a little more behind the scenes of our family and what we are up to.

Thank you so much for stopping by!

Happy Baking!

Anna xo

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Just when I thought this Anzac slice couldn't get any better someone suggested adding a caramel centre and I knew I just had to give it a try and WOW it definitely was a great idea!!

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Ingredients
1 cup flour
1teaspoon baking powder
3/4 cup sugar
1/2 cup milk
2 ozs butter

Sauce
2 tablespoons golden syrup
1 ozs butter
1 and 1/2 cups water
(Stir in a pot over low heat until melted)

Method
Sift flour, baking powder and sugar.
Melt butter and add milk mix well with the above mixture.
Place in a well greased pie dish.
When this mixture is in the dish it should be about 1/4 full then pour sauce over mixture.

Cook for 30-40 minutes in oven 180-200 degrees.

Enjoy I made it for my family on Tuesday night.  It goes really well with French vanilla ice cream!!

YUM!!
Isla Brown

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Charley and I made this in the weekend and it is so delicious warm with a bit of icecream! Give it a go! Hilary

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A perfect way to celebrate the bounty of feijoas in autumn is with this fast-prep cake. Have all the ingredients measured out before you start, it will make it all a breeze!

Print recipe

Method

Preheat oven to 180°C. Line and grease a 22cm round cake tin.

Cream butter and sugar until light and fluffy.

Add eggs and vanilla and beat well.

Sift the flour, baking powder, cinnamon and allspice into the butter mixture, and mix to combine.

Add the milk and mix to combine before finally adding the chopped feijoa and fold through.

Pour the batter into the lined baking tin.

In a separate bowl add all the topping ingredients and mix together until crumbly.

Sprinkle mixture on top of cake batter.

Bake in oven for 50-60 minutes or until golden.

In the last 15-20 minutes you may need to cover the tin with foil to stop the top of the cake from burning

Ingredients

100g unsalted butter
75g brown sugar
½ teaspoon Heilala vanilla extract
2 free range eggs
150g plain flour
1 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon allspice
¼ cup milk
2 cups peeled and roughly chopped feijoa

For the topping:
1 cup shredded coconut
1/2 cup brown sugar
30g unsalted butter, chilled, cubed

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FEEL GOOD WITH FARRO FOOD

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A perfect way to celebrate the bounty of feijoas in autumn is with this fast-prep cake. Have all the ingredients measured out before you start, it will make it all a breeze! Print recipe Method Preheat oven to 180°C. Line and grease a 22cm round cake tin.