Cook this: Cadbury Creme Egg Easter Brownies

Being a chocoholic, Easter is obviously my favourite holiday, and Cadbury Creme Eggs are my favourite holiday treats. The big ones are getting too sugary for me, but I find the little ones just right – they have a much better chocolate to filling ratio.

 

Ingredients:
– 250g milk chocolate
– 150g butter
– 1 cup brown sugar
– 3 eggs, lightly beaten
– 1 tsp vanilla extract
– 1 cup plain flour
– 1 packet of mini creme eggs, wrappers removed

 

Method:
1. Pre-heat the oven to 180C and line a rectangular cake tin with baking paper.
2. Melt the chocolate and butter in a bowl over a pot of simmering water, stirring continuously.
3. Once melted, remove the bowl from the heat and stir in the sugar.
4. Stir in the eggs and vanilla next until fully incorporated, then the flour.
5. Lastly, fold in the creme eggs and pour the mixture into the prepared tin.
6. Bake for 30 minutes and cool in the tin for 5-10 minutes before transferring to a cooling rack to finish cooking.

Cook this: Oktoberfest Pretzels

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It’s not Oktoberfest without pretzels, and if you’re going to do something like this, you do it properly. As soon as decided to host our own backyard-Oktoberfest, I decided home made pretzels were going to happen, too. I was going to make them myself, from scratch, and they were going to be awesome (God willing). Guess the baking gods were smiling on me, because they were perfect. Despite my reservations, there was nothing complicated or scary about this recipe. I wish I could claim I’d slaved away for hours but actually, the process isn’t as impressive as the end result. Once they’ve sat out of the oven for a while, they harden up like a proper, legitimate Brauhaus-style pretzel. They’re crunchy on the outside and impossible soft and airy on the inside. Let’s get stuck into this…

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To make 12:
– 525g plain flour
– 375ml lukewarm milk
– 1tsp caster sugar
– 7g sachet dried yeast
– coarse salt to sprinkle on top

 

1. Sift the flour into a large bowl with around 1tsp salt.

2. In a small bowl, combine the milk, sugar and yeast, stirring to dissolve.

3. Pour the milk mix into the flour and stir it to combine. Then, using an electric mixer fitted with a dough hook, knead/mix the dough for around 10 minutes; it should form a soft and smooth and very elastic dough. Cover with plastic wrap and set aside for 5 minutes.

4. Turn the dough out onto a floured board and divide into 12 equal pieces. Gently roll the dough pieces into long, thin logs (around 40-50cm long).

5. Twist the dough into pretzel shape by laying it in a U shape, then cross the ends over and and bring both ends back to the curve in the U. Dab a little water onto the two ends before you press them down onto the U to join them. Place them on a large plate or baking tray lined with baking paper as you go.

6. Let the pretzels sit uncovered for 30 minutes, then cover them in plastic wrap and refrigerate preferably overnight, but no less than 3 hours.

7. After they’ve rested, pre-heat the oven to 220°C.

8. Combine 1L water, 1tbs salt and 1tbs bicarb soda in a large pot. Bring to the boil, then remove from the heat. Immerse each pretzel, one at a time, in the solution for 10 seconds, then return to a baking paper lined oven teat. Sprinkle each with salt, and bake for 15 minutes, or until nicely golden. Eat them warm with a little butter and mustard. Or cold, with butter and mustard. Just eat lots of them, they’re so, so good!

 

Photo Journal: Nonna’s chocolate roll cake

My family is Italian, which means two things – the food is delicious, and recipes are rarely written down. They’re just remembered, somehow. One of the recipes I really wanted to learn to bake myself and ensure was recorded was my great grandmother’s chocolate roll cake. It’s my dad’s favourite, and he has some really fond memories around this cake. I was really excited when my auntie (dad’s sister) offered to show me the ropes and take me through the whole procedure.

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