ELLI LUCA

INGREDIENTS 3 cups semisweet chocolate chips 1 (14 ounce) can sweetened condensed milk 1/4 cup butter 1 cup chopped walnuts (optional) METHOD Place chocolate chips, sweetened condensed milk, and butter in large microwaveable bowl.  Place in microwave on medium until chips are melted, about (low setting) 3-5 minute, stirring once or twice during cooking.  Stir in nuts, if desired. Pour into well-greased 8x8-inch glass baking dish.  Refrigerate until set.

Today we made some rainbow unicorn chocolate. We snagged the recipe from the gorgeous Katherine Sabbath Mine (pictured) isn't as pretty as hers but was very fun to make.  Her recipe is here for those interested. http://www.katherinesabbath.com/recipes/#/rainbow-unicorn-chocolate/

DUTCH CHOCOLATE MOCHA PUDDING (Makes four 1/2-cup servings) INGREDIENTS 2 tablespoons cornstarch 1/3 cup sugar 1 teaspoon Borden's Instant Rich Roast Coffee 2 cups Borden's Dutch Chocolate Drink Borden's Heavy Cream, whipped and sweetened, if desired METHOD Combine cornstarch, sugar and instant coffee in a 1-quart saucepan. Gradually stir in chocolate drink, keeping mixture smooth. Cook over medium heat, stirring constantly, until mixture comes to a boil. Pour into individual serving dishes. Chill. Garnish with whipped cream just before serving.

  200g / 7 oz. milk chocolate 100g / 1 Stick butter (minus a tablespoon) 3 cups (240g) rice bubbles In a large, heavy based saucepan over a low heat melt together chocolate and butter. Set aside and cool.  Line two mini-muffin trays with cupcake papers. Stir the rice bubbles into the melted mixture, coating thoroughly.  Divide the mixture evenly among the papers and refrigerate for 2 hours.

INGREDIENTS 1 large egg, lightly beaten. 1 cup of butterscotch chips or morsels. 1 cup of whipped cream. 3 tablespoons of butter. 3 tablespoons of water. 1 tablespoon of instant coffee granules 1 crunchie or violet crumble smashed into small pieces METHOD In a saucepan, combine the butterscotch, butter, coffee granules and water. Cook over a low heat until the butterscotch and butter melt. Slowly stir the hot mixture into egg. Cook for about one minute over a medium heat, stirring constantly. Remove from heat allow to cool. Fold in the whipped cream. Cover and refrigerate. Garnish with smashed honeycomb just before serving or honeycomb goes soggy and disintegrates.

The first one I tried was Caramel Shakes, which features a centre of crunchie caramel with a  caramel-infused candy shell. Being the chocaholic that I am I was super excited to see caramel shakes on the list of new flavours available. The caramel shell was delicious and not sickly as caramel can tend to be. They really did have that nostalgic childhood flavour of getting a caramel milkshake from the local milk bar as a kid. Secondly I tried the Cola Popping Candy Fizzy Crunch, I did not expect to like so much (the husband also agrees this flavour combo was so good) The popping candy was delcious without being too sugary as I expected it to be. The flavour tasted like coke bottle lollies which I love. Will definitely be adding these to the regular shopping list.

Scanned Recipes below: Mint Blossom Pie Chocolate Sophisticate Strawberry Charlotte Russe  Baba au Cherries Confetti Snowball Freeze Marbled Melba Creme Big Apple Pie Butterscotch Date Torte

RECIPES: Custard Sauce Cornflour Sauce Lemon Sauce Jam Sauce Hard Sauce Brandy Sauce Hot Fudge Sauce Melted Chocolate Sauce Apple Strudel.

  I use the Martha Stewart Basic recipe and slightly tweak it.  I use salted butter not unsalted. INGREDIENTS: 3 1/2 cups all-purpose flour (spooned and leveled) 1 1/4 teaspoons baking soda 1 1/4 teaspoons baking powder 2 teaspoons coarse salt (I used Fleur De Sel) 1 1/4 cups salted butter, room temperature 1 1/2 cups packed light-brown sugar 1 cup granulated sugar 2 large free range eggs 1 1/2 teaspoons pure vanilla extract 1 cup milk chocolate chips 1 cup caramel chips (I use Nestle Caramel Bits) METHOD: Step 1 In a bowl, whisk together flour, baking soda, baking powder. Step 2 In a large bowl, using an electric mixer, beat butter and sugars on medium-high until light and fluffy, 6 minutes. Reduce speed to medium-low and beat in eggs, one at a time. Beat in vanilla. Mix in flour mixture just until incorporated; fold in chocolate chips and chunks. I then hand shape small balls then flatted them out. I press a few more chips onto the tops a...

Honey Dipped Donuts & Chocolate Chip Cookie Recipe

INGREDIENTS: 180g (6 oz) butter, chopped 220g (7 1/2 oz) quality dark cooking chocolate, chopped 1 1/4 cups caster sugar 3/4 cup almond meal 1 cup cocoa powder, sifted 5 eggs 2 Tablespoons of hazelnut oil METHOD: Preheat the oven to 140 degrees C (280 degrees F).  Place the butter, chocolate and sugar in a saucepan over low heat and stir until melted and smooth. Place the almond meal and cocoa in a bowl and whisk in the chocolate mixture add hazelnut oil. Add the eggs gradually, whisking until well combined. Grease 12 x 1/2 cup (4 fl oz) capacity non stick muffin tins. Or alternately use patty cases. Spoon in the mixture and bake for 30 minutes or until firm.  Allow to cool in the tins.  

Today's Scanned Recipes are:  Apricot Bars Chocolate Cheesecake Bars Lemon Snow Bars Pecan Caramel Triangles Apricot Bars Chocolate Cheesecake Bars Lemon Snow Bars Pecan Caramel Triangles

The following scans were found inside the book when I bought it. Not sure what this one is for? There is no method listed. Yo Yo Biscuit Recipe A Feast of Mushrooms Sweet or Savory Pastry Recipe Xmas Plum Pudding Swiss Roll Honey Crisps Coconut ???? Cake Orange Cake Chocolate Cake

Put Everything In A Travel Snacks Kit!  Turn a tackle/craft box into your own personal wonderland of snacks. SOURCE

Here is some scans of the dessert section.. Recipes Pineapple souffle Melon Alaska Pineapple Alaska Strawberries Romanoff Chocolate Mint Ice Cream  Lemon Delicious Pudding Caramel Dumplings Caramel Bananas Banana Fritters Apple Fritters

  If you have no time to make Dulche De Leche you can substitute with Top and Fill by Nestle For the Dulce De Leche  Filling / topping : 2 x 395g cans sweetened condensed milk  (I make a double batch as it takes a while and is worthwhile as will keep in the fridge) Thick and glossy, rich and sweet, this spreadable golden caramel turns simple treats into luxurious desserts. Beware - it's addictive! Preheat oven to 220°C. Pour condensed milk into a heatproof baking dish. Place dish in a roasting pan. Pour water into pan to come halfway up the side of dish. Cover with foil and bake, refilling the pan with water if necessary, for 1 hour 45 minutes or until dark golden. Whisk the mixture until smooth. Pour into a 500ml (2-cup) capacity sterilised jar and seal. Once opened, store in the fridge.  REALLY EASY BROWNIES INGREDIENTS 125g butter 1/2 cup cocoa powder ( I used dutch dark) 3 eggs (60g) 1 1/2 teaspoons vanilla essence 1 1/2 cup ca...

INGREDIENTS Base: 2 Packets of creme filled sandwich cookies (recommended: Oreo or Newman-O's) 2 ounces good quality bittersweet chocolate, chopped I used a 70% dark chocolate 3 tablespoons good quality butter a used a NZ salted one. (original recipe said use unsalted I prefer the salt) Filling: 3 cups mini marshmallows 1/2 cup whole milk 2 teaspoons of peppermint essence 1 1/2 cups heavy cream Few spots or drops green food coloring, optional 1 loose-bottomed 10-inch fluted tart pan, 2 inches deep METHOD Set aside 1 cookie for later use. Process the remaining cookies and chocolate in a food processor until they form a crumb mixture. Add the butter and process until the mixture starts to clump together. Press the mixture into a high-sided fluted tart pan, making a smooth base and sides with your hands or the back of a spoon. Put it into the refrigerator to chill and harden. Melt the marshmallows in a saucepan over low gentle he...

Milo Cake with Dulce De Leche filling and Milo Butter cream Icing Cake: 125g butter, room temperature 50g (about 1/4 cup) caster sugar 195g (about 1 1/4 cups) plain flour 2 1/2 tsp baking powder 150g (about 1 1/4 cups) Milo powder 3 eggs 120ml (1/2 cup) buttermilk Preheat oven to 180°C (350°F) and grease and line a 20cm round spring form tin. Cream butter and sugar together until smooth and fluffy. Add eggs one at a time, beating well after each. Sift flour, baking powder and Milo together and then gradually add to the rest of the mixture with the mixer on low speed. With the mixer still on low, add buttermilk until just combined. Pour into cake tin and bake for 40-45 minutes or until a skewer inserted into the centre comes out clean.  Remove and cool in tin for 10 minutes, then place on a wire rack to cool completely When cake is cooled completely slice in half and spread Dulce De Leche Filling on one side (to taste) and reassemble. Then frost with the butt...