When under stress, my first reaction is to look for something sweet, preferably chocolate or the carbs (chocolate cake fits the bill nicely!).
With work, exams, assignments, gym, kids, husband and friends, the cravings are very hard to resist…I have had to ask Mr BG to take the Halloween lollies to work, and am currently gulping water to keep myself from heading to the nearest cafe. Regardless of if I’m at work or at home I am never too far away from a cafe (curse working in the CBD! Curse living in inner Ballarat!)
And so in order to satiate my sweet cravings, I would like to share my favourite sweet recipes
Tara’s Chocolate Fudge
I made this as my Easter gift for family friends and workmates- everyone loved it, especially me 🙂 Important – give away as much fudge as you can because it is seriously yummy! You will want to eat it all- resistance is futile 🙂
500g chocolate (dark, milk or white)
1 can condensed milk
75 gm butter
1 teaspoon vanilla essence
20cm slice tray – greased or lined with baking paper
- Put chocolate, condensed milk and butter in a microwave safe bowl, and melt in microwave (approx, 2 mins, then stir, then 2 more minutes then stir)
- Make sure there are no lumps left in mixture
- Add vanilla essence
- Pour into slice tin
- Put into fridge for at least 2-3 hours to set
- Lick out bowl (you can try putting your whole face in the bowl to make sure you get every last piece)
- Take out of fridge, tip fudge out onto a chopping board
- Cut into small pieces (I know your eyes will be bigger than your stomach but really, the pieces should be no bigger than a 50 cent piece – trust me, you will thank me later)
My Rum Balls
My mum makes christmas cake, my sister makes mince pies and I make rum balls. They’re a nice gift for my in-laws and the lovely Ms S likes them too!
1 packet plain biscuits (usually Marie)
3 tblspns cocoa powder, sifted to remove lumps
1/2 cup desiccated coconut
1 can sweetened condensed milk
2-3 tblspns rum (Bacardi or Bundaberg rum works well)
1 cup extra coconut (for rolling finished balls in)
- Finely crush biscuits in a food processor).
- Add cocoa power, coconut, sweetened condensed milk and rum to crushed biscuits and combine.
- Take large teaspoons of mixture and roll into balls using your hands, then roll balls in extra coconut to coat.
- Place in a single layer on a baking sheet or shallow plastic container and put in fridge.
Makes approx 30-40 balls (depending on size of balls).
Marla’s Egg free, Milk Free Chocolate Cake
Good for those who have allergies to dairy and egg and is vegan-friendly. Lovely warm with cream and raspberries too.
1 cup of Plain flour
1 cup white sugar
½ cup cocoa
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
1/3 cup canola oil (or vegetable oil)
1 tablespoon white vinegar
1 teaspoon vanilla extract
1 cup water
- Preheat oven to 180°C
- Prepare an 8-inch square cake pan by spraying with non-stick spray (I also use baking paper)
- In a large mixing bowl, combine all dry ingredients and mix thoroughly.
- Add all liquid ingredients and combine with whisk until just blended
- Pour into prepared pan and bake for 30-35 minutes
- Cover with frosting or icing (as preferred)
- To make a layer cake you need to double the recipe and bake in two pans.
Donna Hay Cupcakes
Made these for Miss BG’s birthday and a batch with the kids. Because you add all the ingredients at the same time and mix, it’s great to do with the kids. The smaller size is good for children too!
125g butter softened
11/2 plain flour
1 1/2 tsp baking powder
2/3 c caster sugar
1/4 c milk
1 tsp vanilla extract
Preheat oven to 180 degrees (350 F). Place butter, eggs flour, baking powder, sugar, milk and vanilla in the bowl of an electric mixer and beat for 4 minutes or until smooth and a pale creamy colour.
Line 12 1/2 cup capacity patty tins with deep paper patty cases. Spoon in the mixture to 3/4 full. Bake for 18-20 minutes or until cooked.
If you have the smaller patty tins, the mixture can make about 24.