Yummy Sweet Treats for You!

“Love is like a good cake; you never know when it’s coming, but you’d better eat it when it does!”
―  C. JoyBell C.

 

Hello Lovelies,

Nicole is in bed today feeling sick. So I made her take a break and prepared this blog post for you. I hope you enjoy our top 5 yummy treats from Cauldrons and Cupcakes!

 

1Bread and Butter Pudding Recipe

“This pudding is one of the first desserts I mastered on my own, ably taught by my Nana when I was a small girl.  It’s a very child-friendly dish for little hands eager to help out with dinner. This is easy and fast to make, and you can use whatever ingredients you have in the pantry. The lemon zest in this recipe gives the pudding a lovely citrus-y tang.”

 

2. No-Bake Yummy Slice Recipe

“It’s a delicious combination of apricots, nuts, oats, seeds and a dash of chocolate, and there’s no baking involved at all – just a little heating of a few wet ingredients.  This slice has been a stalwart at my workshops, and it’s a great standby recipe for school holidays, or as a lunchbox treat.  I also like to give it as a gift. It makes an ample batch, which is handy because it seems to get eaten very fast.”

 

3. Nana’s Passionfruit Slice Recipe

“Each time I make this I think of my Nana and her friends, sitting drinking cups of tea, eating slice and chatting during the long days of the War, with the rations and limitations and hardships.

There’s a lot of comfort to be had in a cup of tea and a slice.”

 

4. Walnut and Dark Chocolate Coconut Bites – Fit for a Prince!

“A variation of a macaroon, these Bites are gluten-free and can also be sugar-free, so they are great for diabetics and people with food intolerances or following a paleo diet.”

 

5. Five-Minute Fudge Recipe

“A few years ago a friend gave me a recipe she uses to make commercial quantities of fudge for a fudge house.  I couldn’t believe how simple it was, or how great it turned out. And it only takes five minutes.”

 

We hope you enjoy looking at this and most of all cooking and eating these yummy treats! Nicole sends her love!

 

 ❤ Chelsi

Green Goji Bliss Balls

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“Humor keeps us alive. Humor and food. Don’t forget food. You can go a week without laughing.”
~ Joss Whedon

 

I often whip up a batch of these healthy, yummy snacks. Green Goji Bliss Balls are packed full of nutrition, and the lemon gives them a lovely fresh tang.

They are incredibly easy to make, especially if you have a good food processor or blender.

This recipe is high in good fats and protein, and in antioxidants and anti-inflammatories. It is also vegan and gluten-free, refined sugar-free and dairy-free. A couple of these Bliss Balls and a fresh juice make a satisfying lunch if you’re on the go, and a great snack anytime. Don’t let the green colour put you off – they are absolutely delicious and lemony.

Note: Broccoli sprout powder is super-nutritious and helps to detox the body of heavy metals, as well as metabolising estrogen, normalising DNA methylation and working as a potent anti-oxidant and immune booster. But it’s fine to omit or to substitute for something else. 🙂

Ingredients:

1 cup almonds, 1/2 cup pepitas, 1/2 cup brazil nuts, zest of two lemons, 1/2 cup lemon juice, 1 cup of unsweetened coconut, 1 teaspoon cinnamon, 1/2 cup goji berries, 2 heaped teaspoons spirulina, 1 heaped teaspoon broccoli sprout powder, 3 tablespoons of maple or rice malt syrup . Extra coconut for rolling.

Method:

Zest your lemon and then squeeze the juice.

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Use a food processor  or spice grinder to chop the almonds and brazil nuts until they are finely chopped. Do this in a couple of batches if you need to. It’s fine for there to be a few larger chunks. Don’t process until it is a paste – you are looking for a crumbly, chopped texture rather than goo!

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Add all the dry ingredients and lemon zest into a large bowl and mix well with a spoon.

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Add the lemon juice and mix the entire lot together with a clean hand. You could use a spoon but your hand will do a better job!

When the mixture is well combined, roll into balls about the size of a golf ball. Drop the balls into a small container of coconut and cover them well. Place into the refrigerator to set (about thirty minutes).

These bliss balls will keep for a week refrigerated, if they last that long. Enjoy!

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Strawberry Coconut Chia Pudding #dairyfree #glutenfree

strawbs

“Seize the moment. Remember all those women on the Titanic who waved off the dessert cart.” ~ Erma Bombeck

 

I could call this delicious pudding ‘dessert’.

But I have also been known to call it ‘breakfast’…

This creamy strawberry pudding is a versatile and healthy option as a snack, a meal or as a sweet treat at the end of a more substantial savoury offering.

I’ll show you how to make a ‘fancy’ offering with a choc-dipped strawberry garnish, good if you are entertaining or celebrating. Of course you can always just make the pudding without the garnish. It will still taste scrumptious – it just won’t look so ‘party’!

The pudding is grain-free, gluten-free, refined sugar-free and dairy free. It’s high in protein, good fats, vitamin c, and antioxidants.

It’s also dead easy to make. So easy that #EvenBenCouldMakeThis

(I thought if I hashtagged my easy recipes, I may fare better during my recovery after surgery. It’s the best plan I’ve come up with in ages!)

 

Ingredients to serve 4:

500ml (2 cups) of warmed coconut milk. (I used a 270ml can of coconut cream and then added warm water to make up the rest of the volume), 250 grams (1 cup) of fresh ripe strawberries, pinch of salt, 1/2 cup chia seeds, 1/4 cup maple syrup or up to 2 tablespoons of your favourite sweetener, 4 squares of dark Lindt chocolate 70% cocoa or higher, 1/2 teaspoon coconut oil, coconut yoghurt or coconut cream or ice-cream to serve.

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Method:

Place the coconut milk into a jug or mixing bowl. Sprinkle the chia seeds over the top and then stir in well.

Keep 2 strawberries out. Hull and puree the rest. If you don’t have a blender, chop finely and then squash through a sieve (or just chop finely if you can’t be bothered!).

Add the pinch of salt, strawberry puree and maple syrup to the chia mix. Stir well and allow to stand for ten minutes, stirring every so often to distribute the chia seeds which will begin to swell and thicken.

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If you need your pudding to look fancy, divide into four serving glasses or place in one pretty serving bowl. Otherwise place mixture into a plastic storage container with a lid.

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Melt the chocolate and coconut oil on low until liquid but not hot. Allow to cool slightly. Have the remaining strawberries and dip the cut side into the chocolate. Place on baking paper to cool and pop into fridge. If you have any chocolate left over feel free to give them a second coating once the first one has set.

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chia pudding

Drizzle a little of the remaining chocolate onto the puddings and then place in fridge to thicken and set.

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To serve, add a dollop of coconut yoghurt/cream/ice-cream on top of parfait and add chocolate-coated strawberry. Sprinkle with a little cinnamon or cocoa if you feel inclined.

Or, simply spoon some into a bowl and demolish!

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Chocolate Easter Nests

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“Hedwig didn’t return until the end of the Easter holidays. Percy’s letter was enclosed in a package of Easter eggs that Mrs. Weasley had sent. Both Harry’s and Ron’s were the size of dragon eggs, and full of home-made toffee. Hermione’s, however, was smaller than a chicken’s egg. Her face fell when she saw it.
“Your mum doesn’t read Witch’s Weekly, by any chance, does she, Ron?” she asked quietly.
“Yeah,” said Ron, whose mouth was full of toffee. “Gets it for the recipes.”
Hermione looked sadly at her tiny egg.”
― J.K. Rowling, Harry Potter and the Goblet of Fire

 

This is a super simple Easter Treat to make, and it’s very yum. The nests are made from chocolate and shredded coconut, and they make a perfect home for small candy or chocolate eggs, or other Easter novelties.

Let the kids help you, and you’ll have these whipped up in no time.

 

Ingredients to make six nests:

200g of your favourite milk, dark or white chocolate

60 grams of unsweetened shredded coconut* (Shredded coconut is longer than desiccated coconut and holds the nest shape better! – see pic below)

Small candy or chocolate eggs or chickens for your nests

*If you prefer, you could substitute the coconut for slivered almonds, cornflakes or crunchy chow mein noodles.

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Method:

Line a tray with baking paper.

Melt the chocolate by placing in a bowl over simmering water and stirring until melted (don’t let any steam or water get into your chocolate or it will go lumpy and hard!) or melt in a microwave (use medium heat only and melt in short bursts)

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Allow to cool slightly, dump in coconut and mix well to combine.

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Use a dessert spoon to scoop up a large spoonful of chocolate mix. Place on baking paper and shape into a small circle. Hollow out the centre slightly to make a nest shape.

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Before the chocolate cools completely, place your eggs or chickens in the nest so that they become attached to the nest and don’t roll out!

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Place in the fridge to finish setting hard.

Hint – If you are making several different chocolate batches, start with white chocolate, and then milk, and then make dark chocolate batches last. This way you can use the same mixing bowl without washing between batches.

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Festive Christmas Fudge Recipe

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“They always gives me bath salts,” complained Nobby. “And bath soap and bubble bath and herbal bath lumps and tons of bath stuff and I can’t think why, ‘cos it’s not as if I hardly ever has a bath. You’d think they’d take the hint, wouldn’t you?”
~ Terry Pratchett, Hogfather

 

I’ve had so many requests for this festive fudge recipe from last year that I thought I’d repost it today.

This recipe is simple to make, even for beginners in the kitchen, and it tastes creamy and wonderful. The colours look very festive too. Even better, it only takes five minutes to whip up. Perfect for end-of-year gifts, sweet Christmas presents or for a tasty treat when friends drop by.

I must say that I’ve also been super-impressed with all of the photos of homemade Christmas Cakes that you’ve been sending to me too. Keep up that baking spirit!

Fudge Ingredients:

400g white chocolate, 40g butter, 1 x 395g tin of sweetened condensed milk, 1/3 cup shelled pistachio nuts, 1/2 cup dried cranberries, 1 cup macadamia nut pieces

*Note on chocolate – don’t use a super-cheap one as the fudge will turn out extra soft!

Method:

Use baking paper to line a 23cm (9 inch) square tin, which gives a thick slab of fudge, but don’t panic if you don’t have that sized tin – just use you whatever you have to hand.

Measure out your nuts and cranberries and mix them together in one bowl. Feel free to add a few more, or to eat a few. After all, it’s nearly Christmas!

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Melt butter in a large saucepan over low heat. Then break in your chocolate.

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Tip the condensed milk into your saucepan and then allow it all to melt.  Stir with a strong wooden spoon. The mixture will come together quickly so watch it carefully. Keep that heat low!

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When it is pulling together in a shiny thick mixture add in the nuts and cranberries and stir through.

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Quickly spoon the fudge into the paper-lined tin. If the mixture isn’t spreading well wet your hand and then use your wet hand to carefully push the mixture to the edges of the tin and to smooth the top.

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Leave in fridge for a few hours to set. Can also be stored in the freezer. To serve, cut into small pieces.

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If you live in Australia or anywhere else tropical (or if your central healing is turned up!), keep this fudge in the fridge or freezer, as it will become quite soft in warm weather.

If you’d like to try this fudge in other flavours click here for more ideas:

Five-Minute Fudge Recipe

Enjoy!

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Melt ‘n’ Mix Sultana Slice Recipe – Easy!

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Yes, I DID sneak a bite out of one before I took the photo! Verdict? Yum!

“When I observe Gram, I see how fragile the notion of tradition can be. If I take my eyes off the way she kneads her Easter bread, or if I fail to study the way she sews a seam in suede, or if I lose the mental image I have of her when she negotiates a better deal with a button salesman, somehow, the very essence of her will be lost. When she goes, the responsibility for carrying on will fall to me. My mother says I’m the keeper of the flame, because I work here, and because I choose to live here. A flame is a very fragile thing, too, and there are times when I wonder if I’m the one who can keep it going.”
~ Adriana Trigiani

 

We have a farm full of men here today! Ben and his mates are trenching and laying cable for underground power and water to our outlying sheds (including the one that will become my office!) and big generator before summer storm season.

I know I’m still supposed to be on bed rest til the end of this week, and honestly I AM taking things quietly, but I can’t let them all go hungry. And also, I miss you and I miss blogging. 🙂

I’ve whipped this very easy slice up for morning tea. It is so simple to make, and it takes about five minutes to throw together.

The recipe originally came from my paternal great-grandmother, Ada Cody (nee Nelson) who lived from 1887 to 1956. She passed this recipe to my grandmother because my pa (her son) liked a piece of slice or two with his afternoon cuppa. It’s a tasty slice – quite plain with a crunchy top and a moist, slightly chewy texture underneath. Lovely with a glass of milk or your favourite hot beverage. My nana used to make this for us as an after-school treat. It’s great for lunchboxes, and it’s so simple that children or beginner cooks can make it with good results every time. Sadly, we kids used to call this classic ‘dead fly slice’ or ‘fly cemetery slice’. Sorry, Nana!

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Ingredients:

1 and 1/2 cups self raising flour (self rising for my USA friends!) , 1 cup of desiccated coconut (unsweetened), 1 generous cup of sultanas, 1/2 cup  soft brown sugar, 1/4 cup (60 grams) butter, 1/2 teaspoon cinnamon, 1/2 teaspoon ginger, 1 egg lightly beaten, 2 tablespoons golden syrup

I like this recipe because it’s a very versatile slice. You could use chopped dates or mixed dried fruit instead of the sultanas. From time to time I’ve jazzed it up with half a cup of chopped nuts, glace ginger, or a little candied citrus peel. You can substitute honey for the golden syrup, or castor sugar for the brown sugar. Served with warm custard or a little ice-cream or pouring cream it is also a yummy simple dessert.

This also bakes up well using gluten-free flour, although you may need to add an extra tablespoon of butter to stop it being too dry.

Method:

Use baking paper to line a 20cm by 30cm slab tin ( 8 inch by 12 inch). Preheat your oven to moderate (160 degree celcius fan-forced or 180 degree oven – 350 degrees fahrenheit).

In a small saucepan heat golden syrup and butter until melted. Allow to cool.

Combine dry ingredients and mix well together. Add beaten egg and cooled butter mixture and stir well with a wooden spoon until all of the ingredients are moistened and looking like big crumbs.

Tip into the paper-lined tray and press down with a  clean hand.

Bake for 20 to 25 minutes until golden brown.

Cool completely in tin before slicing.

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Chilled Coconut Soup with Tapioca and Rockmelon

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“Pull up a chair. Take a taste. Come join us. Life is so endlessly delicious.”
~ Ruth Reichl

 

Many years ago, when my sister and I were sharing a house, we’d sometimes venture out for dinner to a little Asian Restaurant in Market Square at Sunnybank. Our restaurant of choice was called Gourmet Court – a cheerful and cheap eating place, which was good because neither of us had any money back then! None of the staff spoke English, and the menu was all in Mandarin, but it did have a helpful photo for each dish. We would always point to what we wanted, smile profusely, and then mime drinking tea. Somehow, this crazy system always seemed to work for us. The tables were covered in red and white checked plastic tablecloths and little vases of fake flowers which was the only decor beside the lucky cat at the till.

Simone and I were always the only Caucasians in the place, and we looked out of place with our pale skin and long blonde hair. At first that felt uncomfortable but we were treated so well that we came to love going there. After we became regulars the owners would usually bring us a complimentary dessert at the end of our meal. In winter it was a plate of sliced fresh fruit, but when the temperature warmed up they brought out this unusual dish – a cold, sweet coconut ‘soup’ with tapioca pearls (made from a form of root vegetable called cassava) and freshly diced rockmelon. It was our complete favourite; cool, refreshing and delicious.

Gourmet Court no longer exists, but I’ve found a way to recreate our old favourite dish! I hope you enjoy it as much as we do. An added bonus is that it’s gluten-free,  and dairy-free. I also make mine sugar-free now too, using a sugar substitute. The tapioca/coconut milk mixture will keep in the fridge for five days, if it lasts that long.

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Ingredients:

1 x cup of small tapioca pearls, 2 x cups of coconut cream, 2 cups of water, a pinch of salt, 1/2 cup of sugar or equivalent (I use natvia!), one rockmelon (cantaloupe)

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Method:

Add the coconut cream, water, salt and sugar to a saucepan and stir well over low heat until sugar has dissolved. Remove from heat and cool.

Soak the tapioca for twenty minutes in cold water, then drain in a colander. Bring two litres (8 cups) of water to the boil in a large pot, and add the drained tapioca pearls. Stir well so nothing sticks to the bottom, and keep stirring every so often. Bring back to the boil and then reduce heat to medium and cook for 12 to 15 minutes. Turn off heat, cover and let sit for another fifteen minutes. Then rinse well under cold water to stop the cooking process. The pearls should be mostly translucent and jelly-like with perhaps a few white spots still in the middle. Be careful not to overcook, or the tapioca will turn to mush.

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Add the tapioca pearls to the cooled coconut mixture and refrigerate until needed. The pearls will swell a little more with the coconut milk, and will provide a nice chewy texture.

To serve ladle the ‘soup’ and pearls into a serving bowl and then add a generous portion of freshly diced rockmelon to the top. I served mine to Ben and the workmen here at the farm as a post-lunch treat, after they’d spent the morning slaving away repairing fences in the heat. It was soon devoured!

The rest became breakfast this morning. 🙂

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Note – this is also delicious served with freshly sliced banana, mango or strawberries.