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On the Menu - March 2019

Fun Food to Celebrate the Change of Seasons

This month I'm sharing some fun recipes, just because, and because we're changing seasons. Summer is over (tell that to the weather) and winter is fast approaching. And because Sunday is St. Patrick's Day, and Easter is just a few weeks away.
Leprechaun Bait

This is a fun twist on trail mix, perfect for St. Patrick's Day (or any other day you feel like a sweet treat).

Ingredients:
7 cups chocolate Chex cereal
1 cup Fruit Loops
1 cup crushed pretzels
1 bag mini M&Ms
300g white chocolate melts
¾ cup mini marshmallows
Method:
In a large bowl combine  cereals, pretzels and M&Ms.
In a heat-safe bowl, melt the chocolate chips in the microwave for 30 seconds on 50% power. Stir and repeat until the chips are completely melted.
Pour the melted white chocolate over the cereal mixture.
Stir carefully to combine, as to not crush the cereals.
Stir until the mixture is completely coated with the white chocolate. Sprinkle with the ¾ cup of the marshmallows.
Pour mixture onto baking paper to dry and spread it out.
Allow to set until white chocolate has hardened (about 45 minutes) and then break up into pieces.
Store in an air-tight container.

Notes: Coles sell Kellogg's Chocolate Chex cereal. We've never had it as a cereal so I have no idea what it's like for breakfast, but it goes well in Leprechaun Bait (and other trail mixes).

Where possible I use generic ingredients to keep the cost down. Fruit Loops, mini marshmallows and choc melts are all available in store brands.

When M&Ms are on half-price sale I stock up to use them in baking (and Leprechaun Bait).

Super Easy Easter Brownie Cupcakes
Ingredients:
1 packet chocolate brownie mix  
48 milk-chocolate mini eggs
375g cream cheese, softened 
¼ cup  sugar  
1 tbsp vanilla extract  
1-½ cups flaked coconut  
2 drops green food colouring  
 
Method:
Preheat oven to 180 degrees Celsius. Line 24 muffin cups with paper liners.  Prepare brownie mix according to packet instructions.  Spoon the batter into the prepared muffin cups.  Push one unwrapped Easter egg into the centre of each cup cake. Place in the preheated oven and bake for approximately 15 to 17 minutes or until the edges start to firm but the centre is still slightly soft.  Remove from oven and cool in pan for approximately 10 minutes.  Remove to wire racks to cool completely. 

In a separate bowl beat the cream cheese, sugar and vanilla using an electric mixer until smooth.  Set aside. 

Combine the shredded coconut and food colouring in a small bowl and mix well.  Now top each cupcake with a tablespoon full of the cream cheese mixture and smooth the mixture flat.  Then sprinkle the “green grass” shredded coconut over the cupcakes.  Top each cupcake with one unwrapped chocolate egg.

Easter Ice Cream Nests 

This is the perfect kid-friendly dessert.  Guaranteed to be a hit!

Ingredients:
20 milk chocolate mini-eggs, unwrapped
½ cup miniature marshmallows 
1 tbsp honey
1 tbsp butter 
1 ½ cups corn flakes (crushed)
Vanilla ice cream
Chocolate syrup for topping

Lightly grease 6 muffin cups and set aside.  Microwave 12 of the 18 chocolate eggs (make sure they’re unwrapped) in a microwave-safe bowl for about 1 minute (or a little less) and stir.  If not fully melted microwave another 10 seconds. 

Combine the butter, honey and marshmallows in another bowl and microwave for about 15 seconds, stir until melted and add the melted chocolate and cereal to it.  Mix the mixture well.  

Press mixture into the bottom and sides of the muffin cups to form a “nest” shape.  Refrigerate for approximately 1 hour.  Remove the nests from the muffin cups very carefully and let stand at room temperate for approximately 15 minutes. 

Place a small scoop of vanilla ice cream inside each nest, top with another unwrapped chocolate egg and drizzle with chocolate syrup.
MOO Chocolate Syrup
Ingredients:
3 cups water
3 cups sugar
125g unsweetened chocolate (cooking chocolate)
1 tbsp vanilla

Method:
Combine the water and sugar in a medium saucepan to make a simple syrup. Stir over a medium heat until the sugar has dissolved and the mixture starts to bubble. It is important to make sure all the sugar has dissolved or you'll end up with a grainy, dull syrup.  Remove from the heat and stir in the chocolate, salt and vanilla. The mixture will look lumpy and the chocolate will seem to hang in clumps. Don't panic! Get a stick blender or a strong whisk and blend until it is smooth and will coat the back of a spoon. Pour into hot, sterilised jars or bottles and seal. Makes 1 litre plus a little extra. Keep in the fridge and use within two weeks after opening.

I use milk chocolate to make this syrup, the original recipe I had used dark chocolate.  It works either way. Of course the milk chocolate makes a lighter coloured syrup and therefore lighter milkshakes, but it tastes just as good.

It's also a syrup, not a sauce, so it's not at all thick. It will coat the back of a spoon, but not set on it.
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  • Home
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