no bake (vegan) peanut butter cup bars …

I’ve said it before and I’ll say it again – peanut butter + chocolate = amazeballs. The best flavour combination!

This recipe is from The Detoxinista. These bars take no time at all to make and require absolutely no baking. Bonus.

Ingredients
Chocolate Crust:
3/4 cup ground almond meal
2 tablespoons cocoa powder
2 tablespoons pure maple syrup
1 tablespoon melted coconut oil
Pinch of sea salt

Peanut Butter Filling:
1/2 cup creamy natural peanut butter
3 tablespoons pure maple syrup
1 tablespoon melted coconut oil
Pinch of sea salt

Chocolate Topping:
1/4 cup cocoa powder
1/4 cup melted coconut oil
3 tablespoons pure maple syrup

Method
1) Line a standard loaf pan with parchment paper and set it aside.
2) In a medium bowl, stir together all of the chocolate crust ingredients until a moist dough is formed.

3) Press the dough evenly into the bottom of the lined loaf pan, and place it in the freezer to set.

4) To prepare the filling, you can use the same bowl to stir together the peanut butter, maple syrup, coconut oil and salt.

5) Remove the crust from the freezer and pour the peanut butter filling over the top, using a spatula to spread it out evenly.

5) Return the pan to the freezer to set.
6) Rinse the mixing bowl, and use it again, if you like, to make the final layer.
7) Combine the cocoa powder, melted coconut oil, and maple syrup, whisking well to break up any clumps.

8) Once the mixture has become a smooth chocolate sauce, pour it over the peanut butter layer, and return the pan to the freezer to set until firm, about an hour or two.

9) Once the bars are firm, grab the edges of parchment paper to easily lift the solid bar from the pan, and use a sharp knife to slice the bars into your desired size.

OMG. These bars are to die for. Seriously. You will not be able to stop at one. One of the best sweet treats you could possibly have. Heavenly.

Store them in an air-tight container in the fridge for up to two weeks, or in the freezer for up to a month.

If you don’t like peanut butter, you can use almond butter, cashew butter or even sunflower butter for a nut free filling.

“These are delicious! What are they?”
“Double chocolate chip with peanut butter filling.”
“They’re the second best thing I’ve ever tasted.”
I laughed. “You said the same thing at dinner.”
“I recently readjusted the ranking.”
~ Colleen Houck, Tiger’s Quest

gluten free jaffa friands …

A few weeks ago I attended a CWA function where the guest speaker was Liz Harfull. Liz Harfull is a South Australian author who loves to tell stories about rural and regional Australia. During the talk Liz told stories about her upbringing, country shows and how the recipes came to be in her latest book, The Australian Blue Ribbon Cookbook.

There are 70 tried and true recipes from some of Australia’s most enthusiastic and talented show cooks. Not only does the book have recipes but it also has stories about the show cooks and many photographs (past and present) from the country shows around Australia.

After the talk I bought the book – a signed version :)

Last year I watched Kirstie’s Handmade Britain. Kirstie went around Britain entering various country fair competitions in different categories – both cooking and craft.  I was intrigued. So now after listening to Liz, I am determined to go to a local South Australian country show. I know there are a few coming up in the latter half of this year. I can’t wait!

Anyways, the first recipe I tried from the cookbook was jaffa friands. The recipe belongs to Vaughan Wilson who is a keeper at the Monarto Zoo. Vaughan is also a prize-winning cook. He won his first blue ribbons ( he took home four ribbons!) at the Strathalbyn Agricultural Show.

Ingredients
75g (1/2 cup) plain flour *
1/2 teaspoon baking powder
180g (1 1/2 cups) pure icing sugar
100g (1 cup) ground almonds
finely grated zest of 1 orange
3 tablespoons cocoa powder
4 tablespoons hot water
3 eggs, lightly beaten
2 tablespoons orange liqueur **
100g reduced-salt butter, melted
1-2 teaspoons pure icing sugar (extra), sifted, for dusting

* substituted with gluten free plain flour.
** you can substitute orange juice for the liqueur which is what I did.

Method
1) Preheat the oven to hot (200C).
2) Grease a 12-cup friand pan, and line the base of each mould with greaseproof paper.

3) Sift the flour, baking powder and sugar together into a medium-sized bowl, then stir in the ground almonds and orange zest.

4) Dissolve the cocoa in the hot water in a small bowl.

5) Stir the eggs into the dry ingredients, then add the cocoa mixture, orange liqueur and melted butter. Stir until smooth.

6) Let the mixture sit for about 10 minutes and then spoon into the prepared pan.

7) Bake in the oven for 5 minutes, then reduce the temperature to 180C and bake for another 15 minutes or until they spring back when touched lightly.

8) Allow the friands to cool in the pan for about 5 minutes before turning out on to a clean tea towel.

9) Dust with the extra icing sugar prior to serving.

What a simple recipe! No mess, no fuss. And there’s no need for electric mixers. Super easy to make.

The friands were light and moist. Texture and taste was great. Chocolate and orange together is a great flavour combination.The taste testers (aka my family) loved the friands.

“Who’s got my Jaffa Cakes? You know I can’t function without Jaffa Cakes.” ~ Simon R Green, Daemons Are Forever

tuscan beef stew (peposo) …

At the last South Australian CWA (Country Women’s Association) Adelaide branch meeting, Tia, one of the food hostesses, brought along this amazing dish. It was a Tuscan beef stew. We crowded around the pot and sampled the stew. Oh my goodness – it was melt-in-your-mouth stuff. Tia explained that the dish was so easy to make. (Tia used chuck steak and varied the recipe by adding strips of orange peel.) I had to put my name down on the mailing list to get a copy of the recipe. Tia sent the recipe later that night. Thanks Tia!

As the recipe states “throw some beef in the oven and walk away – in a few hours you’ll have Jill’s unforgettable Tuscan stew.”

Jill Dupleix is a food writer, a restaurant critic and cook book author.

Jill says that one of the best meals she ate in Italy was a simple stew scattered with rocket and parmesan. She eventually tracked down the recipe. The recipe comes from the local potters who would mix chopped beef with lots of pepper, garlic, tomato and red wine, and leave it in their firing kilns to cook into melting tenderness.

A one-pot wonder. This dish literally cooks itself.

Ingredients
1.8kg beef shin, trimmed, cut into 5cm cubes
6 garlic cloves, finely chopped
4 anchovy fillets in oil, drained
1/3 cup (95g) tomato paste
4 rosemary sprigs
1 cup (250ml) red wine
1 cup (250ml) chicken stock
2/3 cup (110g) instant polenta
Grated parmesan and rocket, to serve

Method
1) Preheat the oven to 150°C.
2) Place the beef, garlic, anchovy fillets, tomato paste and rosemary sprigs in a flameproof casserole and season with sea salt and lots of freshly ground black pepper.

Note: the cut of beef that I used for this stew was beef bolar blade.

3) Add the red wine and toss to combine, then add enough water to just cover the meat – about 1 cup (250ml).

4) Cover and bake for 4 hours until the meat is tender and the sauce is rich.

As the stew was cooking away the aroma in the kitchen got me super excited!

(If the sauce isn’t thick enough, strain the liquid into a small saucepan over high heat and simmer for 10 minutes or until thickened, then pour back over the beef in the casserole and stir over medium-low heat for 2-3 minutes.)

5) Meanwhile, place the chicken stock in a saucepan with 1 cup (250ml) water and bring to the boil. Reduce the heat to low, then slowly pour in the polenta in a steady stream and cook, stirring constantly, for 5 minutes or until thick and creamy. Season well with sea salt and freshly ground black pepper.

6) Divide polenta among serving bowls and ladle over the beef stew. Scatter over parmesan and serve with rocket.

Note: I didn’t make the polenta. The stew was served with cauliflower and mashed potatoes. A good hearty meal for those cold nights.

Easy to make. Full of flavour. Deeeelicious!

This is a no-fail recipe and it’s a keeper. I can’t wait to make it again.

“Talk of joy: there may be things better than beef stew and baked potatoes and home-made bread — there may be.” ~ David Grayson, ‘Adventures in Contentment’

gluten free caramel crunch brownie …

This week’s recipe is a Donna Hay recipe. It’s a brownie with a little extra indulgence – caramel and more chocolate. Seriously.

I have modified the recipe to make it gluten free.

Ingredients
100g dark chocolate, chopped
125g unsalted butter
1 cup (175g) brown sugar
2 eggs
⅔ cup (100g) plain (all-purpose) flour, sifted *
1 tablespoon cocoa

* gluten free plain flour

caramel crunch
2 cups (440g) caster (superfine) sugar
½ cup (125ml) water
½ cup (125ml) single (pouring) cream
50g unsalted butter
2 cups (70g) puffed rice cereal *

* gluten free rice cereal

chocolate ganache
300g dark chocolate, chopped
½ cup (125ml) single (pouring) cream

Method
1) Preheat oven to 180°C (350°F).
2) Place the chocolate and butter in a small saucepan over low heat and stir until melted and smooth. Set aside.

3) Place the sugar, eggs, flour and cocoa in a bowl with the chocolate mixture and mix until well combined.

4) Pour into a lightly greased 20cm-square cake tin lined with non-stick baking paper and bake for 30–35 minutes or until set. Allow to cool in the tin.

5) To make the caramel crunch, place the sugar and water in a small saucepan over low heat and stir, brushing any sugar crystals from the sides of the pan with a wet pastry brush.

6) When the sugar is dissolved, increase heat to high, bring to the boil and cook (do not stir) for 8–10 minutes until golden and the mixture reaches 160ºC (325ºF) on a sugar thermometer.

I didn’t read the recipe in full before starting and didn’t see the requirement for a sugar thermometer! Because I didn’t have one on hand I googled for a guide. This guide was most helpful. Crisis averted!

7) Add the cream and butter and stir until well combined.

8) Stir through the rice cereal and pour the caramel mixture over the brownie, smoothing the top. Set aside for 30 minutes at room temperature or until almost set.

9) To make the chocolate ganache, place the chocolate and cream in a saucepan over low heat and stir until melted and smooth.

10) Pour over the caramel and allow to cool at room temperature for 3 hours or until set. Slice to serve. Serves 12.

This brownie is best eaten within 2 days. Do not refrigerate.

Three layers of deliciousness. Three layers of textures.

A warning though. These brownies are very rich so it’s best to cut them into small pieces.

The next time I make these I’ll use a different sized baking pan. The square pan that I used was filled to the top. These brownies pack a lot of caramel crunch! And I may just cut down on the amount of sugar. Seriously, who needs that much sugar? Anyways these brownies are amazing and worth the mess you make in the kitchen :)

“You would be amazed by what you can give up, lose, or break, and yet still be a person who gets happy over brownies.” ~ Augusten Burroughs

 

gluten free guilt free chocolate banana pie …

This super easy healthy dessert recipe is one of the best recipes that I have tried lately. The recipe comes from simply gluten-free.

There’s minimal baking involved. And all you need is a food processor and a pie dish.

Ingredients
Crust -
1½ cups blanched almond flour
5 large medjool dates, finely chopped
Large pinch of kosher or fine sea salt
3 tablespoons coconut or grapeseed oil

Filling -
5 small, ripe bananas, cut into pieces
5 large medjool dates, chopped
1 cup light, unsweetened coconut milk
1/3 cup unsweetened cocoa powder, sifted
1 tablespoon pure vanilla extract
½ cup sliced almonds
2 ounces dark chocolate, chopped or shaved with a vegetable peeler

Method
1) Preheat oven to 350 degrees. Spray a 9 inch pie plate with gluten-free, non-stick cooking spray.
Crust -
2) Combine the almond flour, dates and salt in a food processor. Pulse until the dates and almond flour are well combined.

3) Add the oil and process until the mixture starts to come together like a dough. If the mixture is too dry add some more oil, a few drops at a time.

4) Bake for 12 – 15 minutes or until the crust has browned, it may seem soft but it will harden up as it cools. Let cool completely.

Filling -
5) Combine the bananas, dates, coconut milk, cocoa powder and vanilla in a food processor. Process until smooth.

6) Pour the mixture into the cooled pie crust, top with the sliced almonds and chopped or shaved chocolate, cover with plastic wrap and freeze for at least 4 hours. Can be made 1 – 2 days ahead.

filling

About ½ hour before serving, take the pie from the freezer, remove the plastic wrap and let set at room temperature until it is soft enough to cut. Slice and serve immediately.

Wow! This pie tasted so good! The filling was silky smooth. It wasn’t overly sweet. It was light. And the bonus is that it’s, shhh …., healthy.

My brother says that it’s up there with my top desserts. And it tasted even better the next day!

“Flowers wilt, jewelry tarnishes, and candles burn out…but chocolate doesn’t hang around long enough to get old.” ~ Sr. Cocoa Loca

raw orange chocolate cheesecake …

Recently, someone at work brought in oranges and had left them in the kitchen for whoever wanted them. I wasn’t interested in taking any until I spotted this recipe from Rawmazing. So to the person who left oranges – thank you very much!

Apart from having to soak the cashews for 3 hours this recipe produces a cheesecake in no time at all.

Ingredients
Crust
1 cup almonds
1/4 cup cacao powder
3 dates

Filling
3 oranges
2/3 cup agave (or liquid sweetener of your choice) – I used honey
2 1/2 cups cashews (soaked at least 3 hours)
3/4 cup coconut butter
1/2 teaspoon sweet orange essential oil (optional as it is not raw but still healthy)

Tip – pre-soak the almonds and dry them as soon as you get them.

Method
Crust
1) Combine all ingredients in the food processor and process until ground fine.

Mixture should hold together when pressed. If it doesn’t, add water, 1 tablespoon at a time until texture is achieved. Set aside 1/4 cup.

2) Press remaining into bottom of 6″ spring form pan.

3) Place in refrigerator.

Filling
1) Grate the zest off of all the oranges. You should have at least 3 tablespoons. Be careful to only get the orange part as the pith (the white) is bitter.
2) Squeeze the juice out of all the oranges. You should have about 2/3 cup.

3) Place cashews, liquid sweetener, coconut butter, zest, essential oil and orange juice in the food processor and process until very smooth.

4) Pour over crust, sprinkle extra crust on top and refrigerate for at least 4 hours before serving.

On the night that the family had this cake, it was smooth and creamy. And delicious. Chocolate and orange is a great flavour combination. It tasted even better the next day when it had a set a bit more.

Who doesn’t love a guilt-free cheesecake? Especially one that is super quick to make.

“The only way cheese is dessert is when it’s followed by the word cake.”  ~ Michele Gorman, Single in the City

 

limoncello …

And now for something completely different – limoncello. Limoncello is a sweet lemon flavoured Italian liqueur.

During my 2010 travels overseas, I went to a restaurant called La Tagliata which is located in a small town called Montepertuso (above Positano) along the Amalfi Coast. This is where I had my first sip of limoncello. Loved it! Couldn’t get enough of it.

After lunch our party of four went to Sorrento. Sorrento is well known for its production of limoncello so everywhere we went, there it was.

Anyways, the point of this story is that I have always wanted to make limoncello since that trip. Up until recently I thought that making limoncello was going to be a task and a half. I can’t believe it’s taken me this long to find out how easy it is to make my own limoncello! And the best thing is that I’ve read that meyer lemons are the best lemons to use – which I have plenty of!

How easy is it to make limoncello? The peels (without the pith), is steeped in a spirit until the oil is released. The resulting yellow liquid is then mixed with simple syrup. Too easy!

The recipe below states to store your mixture in a dark place for a week. I stored my mixture in a dark place for 4 weeks. I wanted the flavours from the peel to really infuse into the liquid.

Ingredients
10 – 12 organic lemons
1 750ml bottle of vodka or high-proof spirit (an ethanol content of 28-32% is considered optimal)
2 cups sugar
2 cups water

Method
1) Using a vegetable peeler or a sharp knife peel the lemons. Because you are getting the flavor from the peels, opt for organic produce, if you can. And make sure you wash them thoroughly.
2) Remove as much of the white pith from the peels as possible. Too much pith will make your limoncello bitter.

3) Combine the lemon peels and vodka in a clean, dry glass container with a tight-sealing lid. Store the container in a cool dark place for at least a week.

The spirit I used was vodka. The brand – Vodka O. This vodka is three times distilled from fresh seasonal whey and carbon filtered using pure Australian water.

This is actually the world’s first completely organic vodka!

4) Every 2 days, shake the jar to agitate the peels, and make sure they are releasing flavor into the vodka.
5) After at least 1 week, strain the peels out of the vodka.

6) Make simple syrup with the 2 cups of sugar and 2 cups of water. Start by bringing your water to a boil in a small saucepan.

Once it’s boiling pour in your sugar, and stir until all the sugar dissolves and the mixture is clear. Remove from heat and let cool.

7) Combine the strained lemon vodka and simple syrup, and pour into clean, dry glass bottles.

8) Store in the freezer. Serve chilled. The high alcohol content is one of the reasons why limoncello can be kept in the freezer without turning to ice. The limoncello can be kept in the freezer for at least a year.

I had a sip of the limoncello before I put the bottle in the freezer. It was smooth and sweet.

Note: Because you only need the lemon peel to make limoncello, what do you do with the rest of the lemon? I put the juice into ice cube trays.

So in a nutshell, all you need is lemons, a bottle of vodka, sugar, water and patience.

“When life gives you lemons, grab some vodka and make limoncello!”