Macadamia Marshmallow Hot Chocolate Recipe

Winter. The time when all I want to do is snuggle in front of the television and binge watch everything. The one thing that would complete this is cupping a mug of hot chocolate.

But when I think of winter, it’s being wrapped up in down jackets, scarves, gloves and a beanie sitting in front of a bon fire melting marshmallows. Yes, that is what watching too much television does to me …

So I decided to merge my reality life to my ideal life and introduce to you all this macadamia marshmallow hot chocolate to warm your winter.

The creamy marshmallow melted creates the foamy topping, the ultimate winter warmer at the tip of my tongue.

This is a super simple beverage to warm all your senses.

Macadamia Marshmallow Hot Chocolate 

Ingredients:

1 ½ cup milk

2 tablespoons macadamia velvet spread

4 marshmallows

Cocoa powder or milo to sprinkle

Method:

1.     Place all ingredients into a saucepan, and heat over medium heat

2.     Stir until macadamia spread and marshmallow melts

3.     Bring to boil and pour into cup

4.     Sprinkle cocoa powder on top

I hope you all enjoy this hot chocolate and warm your winter up.

When you think of winter, what comes to mind?

Thanks to Agent 99 PR and Macabella for sampling Macabella spread.

The Sweet Swap 2014: Snap, crackle & pop rocky road

What is the sweet swap,

It is to give and receive,

What if mine was a flop,

Thank goodness I did achieve!

So, earlier in August I saw the registrations open for The Sweet Swap 2014 (organized by Sara at Belly Rumbles and Amanda at ChewTown) and was debating whether I should sign up or not. I mean, my cooking skills are so limited and there was strictly no baking brownies or cookies!

But come on, we are all about bettering ourselves with challenges right? What use was it to sit around and think about it and want to do it, yet it just stops there? #YOLO I signed up.

So after much thought after signing up along with what the hell did I just do?! I decided to make a rocky road!

Reality really hit when I received my email with my three daredevils, their lives were in my amateur hands! My matches were Katherine from A cupcake or two, Alex from Eating Adelaide and Danielle from Eat my street.

After reading to see if I could pursue my rocky road decision to suit dietary requirements, I wanted to do something more that could make it a little different…

So, I introduce to you all the …

[Snap, crackle & pop rocky road!]

PDF

Prep Time: 20 minutes

Refrigerate: 2 hours

Ingredients:

Chocolate crackle base:

2 cups kellogg’s rice bubbles

½ cup icing sugar

½ cup desiccated coconut

125g copha

2 tbsp cocoa (I used milo, thus the not so dark crackle)

Rocky Road:

440g dark chocolate (2 x block is good too)

50g unsalted butter

100g marshmallows (cut small)

100g cashews

1 cup kellogg’s rice bubbles

Method:
[snap crackle & pop base]

1. Line lamington tin with glad wrap

2. Slowly melt copha in a saucepan, once melted, allow to cool

3. In a large bowl, combine all your dry ingredients (rice bubbles, icing sugar, desiccated coconut, cocoa)

4. Add melted copha to dry ingredients and mix thoroughly

5. Spread into lamington tin until smooth

6. Refrigerate until firm (but by the time you complete rocky road, it should already have set).

[rocky  road]

1. Melt dark chocolate and butter in a heatproof bowl over a saucepan (or if you prefer you can microwave)

2. Combine all dry ingredients in a large bowl (marshmallows, cashews, rice bubbles)

3. Add melted chocolate and butter mixture to dry ingredients and mix until everything is covered in chocolate goodness

4. Check if your crackle base is firm, if so add rocky road mixture on top and smooth out until evenly spread on top of crackle base

5. Refrigerate approximately 2 hours or until set

6. Cut up and serve!

… and what’s awesome is, I get three goodies in return! Thanks for my goodies girls!

I got these beautiful mint slices from Deepa from One small pot.

Then these super loose, melt in your mouth pandan cookies from Felicia from Next Stop: Food

And then these delicious raw choco-coconut squares from Ema at On the flavor road.

I can’t wait for signing up again next year, the most exciting part is seeing parcels waiting for you.

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AAANNNDDD if you noticed, I finally have my new look up!! Thanks to cousin Miss MC for the banner design and social buttons. AND thanks to cousin Mrs MLC for the lovely font. 
There could still be little changes throughout, however these may or may not be noticed, but hope you all like what you see!! :D

Chocolate Swirled Brownies

There’s just something comforting about baking in winter. That warm fuzzy feeling you get when stepping into the house to the smell of freshly baked goods. I always have this itch to bake in winter, and because I’m no masterchef, easy recipes is just what I need.

This brownie recipe has always been my go-to for when I have the urge to get my bake on. It’s super simple and easy. But because I felt a little experimental, I have made a white choc swirled brownie.

[Chocolate swirled brownies]

Recipe adapted from SBS Food
PDF

Makes: 12

Prep Time: 15 mins

Cook Time: 25 minutes

Difficulty: Easy

Ingredients:

180g butter

90g white chocolate

90g dark chocolate

3 eggs

1 tsp vanilla extract

1 cup caster sugar

2/3 cup + 1 tbsp plain flour

½ tsp salt

(I usually add in some pecan nuts for an extra bite too)

Method:

(Note: Pictures are more than ingredients told, because I made two batches)

Preheat oven to 180 degrees

Butter and line lamington tin

Melt 90g of butter with white chocolate in a heatproof bowl. Place heatproof bowl on top of a simmering pot of hot water

Do the same with the remaining butter and dark chocolate

Beat the eggs, vanilla extract, and caster sugar together until it is light and fluffy.

Split mixture in half, in two different bowls

Add half the flour and melted white chocolate into one bowl. Mix to combine

Add the remaining flour and dark chocolate in the other. Mix to combine

Pour half of your dark chocolate mixture into lamington tin

Do the same with your white chocolate mixture on top of the dark chocolate, get a fork or toothpick and start swirling.

Add more dark chocolate on top, the white chocolate and swirl some more.

Place in oven to bake for 25 minutes. Check with toothpick to see if it comes out clean. If not, add about 2 minutes more.

Allow to cool and serve!!

I love how this never fails me, because I always get that deliciously gooey innard and chewy sides. Mmm~~ Don’t mind if I dig in now!

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