Tagged by: sweet treats

Coconut Poached Fish & An Easter Round-Up

Easter round-up feature

It’s all systems go here at the moment with Easter hat parades, Scout parties, term 1 concluding, a very busy Easter long-weekend ahead including a little threenager turning 4 and then there’s all the normal stuff! Almost feels like Christmas again!

I’m not here to waffle today but I did want to leave you with an Easy yummy dinner dish for Good Friday it’s one of my favourite fish dishes

It's all systems go here at the moment with Easter hat parades, Scout parties, term 1 concluding, a very busy Easter lon...

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Easy Chocolate Slice – Fabulous Foodie Fridays #40

Happy Foodie Friday lovely people!

So that exciting news I spoke of on Tuesday……….

I’m very excited to announce I’ve teamed up with the gorgeous Lucy from Bake Play Smile and Lauren from Create Bake Make to bring you the Fabulous Foodie Fridays link up party each and every week! Let me just say I’m feeling very honoured to be working with these 2 beautiful, talented and inspiring ladies, I’ve been enjoying following, drooling over both these ladies blogs and taking part in FFF’s for almost a year now,……. I know I have a lot to bake up to!

If you’re visiting FFF’s for the first time, (here’s a little bit of info about how the party runs. Each Friday (well actually, late each Thursday night), Lauren, Lucy and now myself host a Fabulous Foodie Fridays party. We ask food bloggers to link up their favourite recipes for us to share… and drool over. It’s a little bit like an instant cookbook each and every week (and a great place to do your meal planning for the following week).

Last week we had an amazing collection of recipes linked up – Thank you! I now know what Lucy and Lauren mean when they say it’s so hard to narrow down their favourites each week, you guys share so much deliciousness.  Here’s what I decided on:


These Roasted Potatoes and Chickpeas from My Brown Paper Packages are going to be put to good use when we have our next barbecue, a much prettier option than my boring old potato bake.


I love discovering recipes I haven’t tried before and this Baked Falafel and Labneh Salad from Champagne and Chips had my attention. I especially love that the falafel gets baked. A dish being added to my dinner menu!


I think I did really well starting with 2 savoury dishes (I’m a major sweet tooth at heart) in my eyes no meal is complete without enjoying something sweet. I can’t wait to test out this Peach Cardamom Crumble Pie from Lila Wolff, my mouth is watering just thinking about it!


Don’t forget to pop over to Bake Play Smile and Create Bake Make to see what treasures tempted their tastebuds last week!

Being my debut post for Fabulous Foodie Fridays I thought I’d revamp an old favourite of mine that’s a winner every time I make it……Easy Chocolate Slice. A gorgeous friend first introduced me to this slice about 5 years ago and since then I’ve made a few little tweaks along the way. What I love most about this Easy chocolate Slice is that you can be enjoying a slice (minus the icing) within 15 minutes of placing all your ingredients in the mixing bowl!

Sometimes I add a cup of chocolate chips to the mixture as an indulging optional extra, they work a treat.

Serve a slice warm with your favourite ice cream and topping and dessert is sorted! Better still sandwich a scoop of ice cream between 2 pieces of slice, sprinkle some maltesers on top, drizzle that topping over the lot and you’ll have your very own ice cream burger! (a personal fav in the Zamamabakes household)

This slice is very versatile, catering to those who like a nice, moist, cakey slice and those who like a crunchier biscuity slice, for the cakey version cook for just 10 mins for the biscuity go with 15-20 mins.

This would have to be one of the easiest slices I have made and one of the most popular amongst young and old!!!

Easy Chocolate Slice Feature

Easy Chocolate Slice instructions



Easy Chocolate Slice - Fabulous Foodie Fridays #40
Prep time
Cook time
Total time
Recipe type: Slices
Serves: 24
  • 1¼ cups SR flour
  • 2 tablespoons cocoa
  • ¾ cup coconut ( I substitute rolled oats if I'm out of coconut)
  • ½ cup sugar
  • 125g butter, melted
  • 1 egg, lightly beaten
  • Optional extra:1 cup chocolate chips (for a double chocolate hit)
  • ICING:
  • 1½ cups icing sugar, sifted
  • 3 tablespoons cocoa, sifted
  • 1-2 tablespoons milk
  • Sprinkles, grated chocolate or coconut for decorating
  1. Preheat a moderate oven
  2. Mix all ingredients together (how easy is that!) plus your optional extra choc chips if you're going for the double chocolate hit
  3. Press into lined slice tin
  4. Bake for 10-15 minutes (10 if you like your slice soft and cakey)
  5. Ice with chocolate icing. Mix icing sugar, cocoa and gradually the milk together to get a smooth but not runny consistency. Spread over cooled slice and decorate with coconut, sprinkles, grated chocolate or just leave plain its up to you.
  6. I keep slice in the fridge in an airtight container for 1 week if it lasts that long!


How do you like your slice……Cakey or Biscuity?

You’re Invited!

Lauren from Create Bake Make , Lucy from Bake Play Smile and now Dannielle from Zamamabakes have put their chocolate filled minds together, to bring you the newest and yummiest link up party in town…. Fabulous Foodie Fridays.

Lucy's FFF's logo


Each week we’ll select 3 of our favourite recipes to feature on the following Fabulous Foodie Fridays link up party, so be sure to check back and see if your recipe is featured. 

The rules for the party are simple:

1. Please only link up food or drink related posts. You can share up to 3 posts each week. They don’t have to be recent posts, but please make them new to the ‘Fabulous Foodie Fridays’ party.

2. Simply add your links and they will automatically show up on both of our blogs… it’s that easy!

3. It’s sooo not a party without mingling…. please visit and comment on at least three other links that are near you in the list.

4. Follow us on social media so you can keep up to date with all the Fabulous Foodie Fridays goss!

Bake Play Smile:      Facebook    Instagram   Pinterest    Twitter

Create Bake Make:Facebook   Instagram    Pinterest    Twitter

Zamamabakes:     Facebook  Instagram   Pinterest    Twitter

Fabulous Foodie Fridays:   Facebook    Instagram    Pinterest

5. Feel free to grab the Fabulous Foodie Fridays button and share the love around!

6. Leave a comment below so we know that you came and partied with us – we want to return the favour and visit you too.

* By adding your link, you are giving Bake Play Smile, Create Bake Make and Zamamabakes permission to post one photo from your post with a link back to the full recipe for party features and future roundups on our blogs and possibly share your image and link on social media. Oh and of course we will also let you know about upcoming Fabulous Foodie Fridays link parties!


Happy Foodie Friday lovely people! So that exciting news I spoke of on Tuesday.......... I'm very excited to announce I'...

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Chocolate Ganache Meringue Kisses

Chocolate ganache meringue kisses feature

Time just seems to be flying past at the moment more so than usual, maybe due to the fact that it’s December??? What do you think?

This week we’ve had school intensive swimming for one 7-year-old (she loves it), she’ll be pleased to know she still has another week ahead of her, I managed to spend a day with Mum making her Christmas cake recipe (which I love eating)….can you believe I’d never attempted baking one until now? (And yes you will be getting Mum’s recipe!).  We’ve also done the dentist check-ups  x 3 kidlets which went surprisingly smoothly (love that it’s out of the way for another 6 months!), there’s been a take-a-plate request, I made my Triple Choc Malteser Balls for a group of 9 & 10 year olds, which I believe were well received (the container did come home empty!). Somewhere in there are 2 days of work at the optometrist and then over the weekend we’re braving the Santa crowds (I’m actually feeling good about it this year because I’ve booked ahead at Myer, fingers crossed our wait is only about 10 minutes, I’ll keep you posted!), and in case you’re curious here’s a peek at our Santa visit from last year.

Now for the really important, yummy bit, the latest addition to the blog….. ‘Chocolate Ganache Meringue Kisses’. I’ve had Blake requesting I make a batch of these for the last 2 months.

I waitressed a wedding 2 months ago and was lucky enough to be gifted some delicious home baked treasures, including meringue kisses! Knowing how much Blake loves meringues I kept one aside to take home for him to try. The next morning when I mentioned I had a few little sweet treats from the wedding, all 3 kidlets were lined up at the bench waiting for some samples. Blake loved the meringue kiss which was joined with chocolate ganache…… that’s when the request came. It’s taken me a little while to get around to it, but we did it and they all vanished within 2 days.

I will add purchasing Donna Hay’s 2014 Christmas magazine last month and discovering a whole section dedicated to meringue was the icing on the cake for making these little treasures, Donna had a plain meringue recipe for me to run with (I’ve never failed with Donna!). It had been a while since I’d made meringue, Donna’s recipe worked a treat.

One of best things about Meringue is that you only need 3 ingredients!

We knew there was going to be some Chocolate ganache made to join our meringues together plus a few sprinkle’s to pretty them up (cue the dark chocolate, cream and sprinkles) so we used 6 ingredients all up! You can enjoy the meringues plain or do a whole lot of other variations, just check out Donna’s Christmas Magazine page 172-182!

I’m guessing I’ll be getting another request from a certain 9-year-old to make another batch of these treasures for our Christmas celebrations, they really are so pretty and delicate, they’d compliment any dessert buffet for any occasion.

Here’s how our little creations unfolded…….

Blake was chief meringue mixer, he even attempted piping a few little meringues.

Meringue instructions

Ella was chief stirrer for the chocolate ganache.

Chocolate ganache instructions

Chocolate Ganache Meringue Kisses
Prep time
Cook time
Total time
Serves: 30
  • 150ml eggwhites (approximately 4 eggs)
  • 1 cup (220g) caster sugar
  • 1 teaspoon white vinegar
  • Sprinkles for decorating
  • ¼ cup cream (I used thickened cream, coconut cream works well too)
  • 100g dark chocolate roughly chopped.
  2. Preheat oven to 150C.
  3. Place egg whites in bowl of an electric mixer and whisk on high speed until stiff peeks form.
  4. Add sugar, 1 tablespoon at a time, whisking for 30 seconds before adding more. Once all the sugar has been added, whisk for a further 8 minutes or until the mixture is thick and glossy.
  5. Scrape down the side of bowl, add the vinegar and whisk for a further 2 minutes or until glossy and combined.
  6. Spoon the mixture into a piping bag fitted with a 2cm plain nozzle and pipe small circles on a large baking tray lined with non-stick baking paper (I traced small 4cm diameter circles onto the baking paper using the edge of a little medicine cup as a template -see picture) this helped to keep my meringues similar in size. You should end up with about 60 meringues.
  7. Sprinkle the sprinkles over the piped meringues.
  8. Reduce heat of oven to 120C and bake for 25 minutes or until crisp to touch.
  9. Turn the oven off and allow meringues to cool in the oven for 1 hour.
  11. Place cream and chocolate in a microwave safe bowl and heat on high for 30 seconds, stir and return to microwave for another 20 seconds, continue this process until chocolate is melted and mixture is smooth. Alternatively you can heat cream in a heavy based saucepan over low heat until just starting to steam, add chocolate, stir until chocolate is starting to melt through, remove from heat and stir until completely smooth. Set aside.
  12. Chocolate mixture will thicken as it cools, (I give it a stir about very 5 mins if I think of it, if it's a hot day pop the mixture in the fridge for a bit, but be keep an eye on it, you don't want it to set or you'll have to melt it down and start the cooling process again) once it reaches a thick enough consistency to pipe with, spoon mixture into piping bag and pipe small rounds very carefully (the meringues are very delicate to handle, I did break a couple but you'll have plenty to play with so don't worry) onto one cooled meringue base and join with another meringue.
  13. Store meringues in an airtight container in the pantry for up to 5 days.
  14. Enjoy!

Plain chocolate ganache kisses

How’s your December travelling? Is the Silly but Precious Christmas Season making your life a little busier than usual?

Wishing you all a beautiful weekend ahead and stay tuned because there’s another giveaway bubbling in the pipeline!

Until the next time…..



Time just seems to be flying past at the moment more so than usual, maybe due to the fact that it's December??? What do...

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Deconstructed Cherry Ripe Cupcakes

I think it’s normal to have unsuccessful creations in the kitchen every now and then. Sometimes you can save a major fail and other times you’ve just got to cut your losses and move forward. I recently  had a small cupcake disaster….. I had this great plan in my head to use my Nanna Mac’s Moist Chocolate Cake Recipe and create some Cherry Ripe Cupcakes for a work colleagues Birthday. Everything was going to plan right up until the cupcakes overflowed in the oven while cooking. They didn’t burn they just were not in any shape to present as a Birthday Cake.

Fail Cupcakes

See what I mean!

I tried tidying the cupcakes up a little but all the little cases had baked cake featured on them and I just wasn’t happy.  It was thinking cap time!! I knew I had a packet mixture for brownies in the cupboard but I really didn’t want to give a baked packet mix for a Birthday celebration.

While the cupcakes had been in the oven I had prepared the chocolate ganache to ice them with, not that, it was going to be much use on ruined cupcakes. But some where along this disappointing process of failed overflowed cupcakes I thought why not go with some kind of layering. I had the cake that tasted great, I had ganache ready to go and I had a little set of teacups just waiting to become the casing of  what was to become my ‘Deconstructed Cupcakes’.

Cherry ripe deconstruction

Don’t they look sweet?

One thing I did as an extra was make some raspberry coulis just to make the finished product a little bit fancier and indulgent.

These little treasures ended up being brilliant, I was very proud of my save, in fact I think they ended up being better than my original plan. Next time I’m baking a cake for a gorgeous lady’s Birthday I’m going to go with the deconstructed tea cup theme again. They were a huge hit and had I not spilled the beans at work of my failed cupcake attempt no one would ever have known about my little kitchen disaster hahahah, but that’s not my nature, if there is a story to tell, the whole truth will be told (unless of course I’m telling a white lie to the kidlets or Zadada  for a VERY good reason) I’m hopeless sometimes.

This idea would easily lend itself to pretty much any type of cake, toppings or sauces it’s really just up to your imagination.  Keep in mind if ever you have a slice, cake or biscuit that falls apart or doesn’t turn out, grab your tea set and Bob will be your uncle!

Here’s how things got made and put together in the end.

sifted ingredients

wet ingredients

chopped cherry ripe

fold it in

overfilled patty pans!!

Fail Cupcakes

slice cupcakes up

press a slice into teacupmake ganache

make some coulis

A thin layer of each on the cake

3 layers later

Deconstructed cupcakes

You will need:

1 quantity of My Nanna Mac’s Moist chocolate cake recipe.

2 Cherry Ripe Bars diced. 1 1/2 to fold through cake mixture and 1/2 for decorating.

1 Quantity of chocolate Ganache: 1/2 cup cream, 200g dark chocolate finely chopped.

1/2 Quantity Raspberry Coulis

A set of 4 Tea cups.



1. Make cake according to directions, fold through the 1 1/2 chopped Cherry ripe and divide mixture among a lined 12 hole muffin tin. (My suggestion no more than 2/3 full!!) alternatively just bake as a slab and cut up into squares and slice into 3rd’s.

2. While cakes are baking prepare Ganache: Heat cream in a heavy based saucepan over low heat until just starting to steam, add chococlate, stir until chocolate is starting to melt through, remove from heat and stir until completely smooth. Set aside. Mixture will thicken as it cools.

3. Prepare coulis as per directions in link.

4. Once cakes/cake have cooked and cooled, carefully slice them up and press a slice or 2 into the base of each teacup, followed by a thin layer of ganache and the same with the coulis. Repeat the layering process until the tea cup is filled to you liking.

5. Finish off with a dollop of ganache either spooned or  piped if you want to get your fancy on. Pretty things up a little more with some pieces of Cherry Ripe around the ganache.

6. Serve with a dollop of cream.

There you go……. BOB’S YOUR UNCLE!!! Enjoy!

Deconstructed cupcakes


Until the next time…….








I think it's normal to have unsuccessful creations in the kitchen every now and then. Sometimes you can save a major fai...

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Salted Caramel Cracker Slice

Labelled Slice

My Salted Caramel journey continues with this absolutely gorgeous, mouth watering slice!

‘Oh my goodness’ were the words silently swirling around in my head when I sampled a piece of this slice recently. My next thought was ‘I have to make this’. I never got to trace the slice back to the creator on the day but with some online detective work I have been able to put together a recipe that works deeeeliciously well and tastes very much the same as the one I sampled.

The bonus my lovelies is that it is conveniently easy to make using only 6 ingredients. You’ll have it whipped up and ready to set within about 15 minutes & ready to eat within the hour, how’s that?

Salada bics

Sugar and butter

Boiling Caramel

ready for the oven

Post oven

Chopped Choc

Scatter choc

Spreading after 1 minute in oven

Roasting alomonds with ground salt flakes

Ready to set

Cut slice

Yum Enjoy!!!

You will need:

7 full sheets of plain Salada Crackers (each sheet consists of 4 small squares)

250g butter

1 cup brown sugar

200g dark chocolate, roughly chopped

50g Flaked almonds

1/2 teaspoon ground salt flakes


1. Preheat the oven to 190C.

2. Line a 24cm x 30cm (or similar size) shallow baking tray with baking paper. Place the crackers in the base of the tray without overlapping, so they cover the base, carefully cutting them with a sharp knife to fit if required.

3. Melt the butter and sugar in a saucepan over a medium heat, stirring well until it boils and is combined. Remove from the heat and pour immediately over the crackers, spreading it evenly over the top. Place in the oven for 8-10 minutes or until bubbling all over and the caramel is starting to darken (keep a close eye on it so it doesn’t burn).

During this time you can also pop the almonds in the oven to lightly roast, just line a separate baking tray with baking paper, scatter the almonds on a baking paper lined tray and sprinkle the ground salt flakes over the top. Pop tray in the oven and roast almonds 3-5 minutes.

4. Remove slice from the oven and sprinkle over the chocolate, then return to the oven for another minute or until the chocolate has melted enough to spread. Using a spatula or knife, spread the chocolate evenly.

5. Sprinkle the roasted almonds over the top and let slice cool to room temperature then place in the fridge for 1-2 hours to set completely.

6. Once slice is set cut into wedges and store in an airtight container in the fridge for up to 1 week.

NOTE: the baking tray you end up using may require a few more or less crackers, just have a few on standby incase, also good to have a few extras to allow for breakage of biscuits.

So there you have it, a delightful little slice to satisfy any sweet tooth! I hope you all enjoy it as much as my family, friends and I did, ENJOY!

Next up on the Blog will be Chicken & Bean Enchiladas! Zadada and I got cooking in the kitchen recently and came up with these tasty little Morsels!

Chicken and Bean Enchiladas

Stay tuned for the recipe and creation process this weekend………

Until then,


My Salted Caramel journey continues with this absolutely gorgeous, mouth watering slice! 'Oh my goodness' were the words...

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Two sweet sauces to never forget, EVER!!!

2 sweet sauces

Bring together the combination of a salty & sweet treasure, put it on a plate hand it to me and I’ll be your best friend for life!!

I’m sure by now you may have nutted out that I like a sweet treat here and there and maybe here and there again. I believe life is all about a balance of enjoying naughty treats, in addition you do have to neutralize these indulgences with healthy meals too, but more on the healthy stuff another time. Today it is my absolute pleasure to be concentrating on the naughty side of food, in particular my 2 favourite sweet sauces; Salted Caramel sauce and Salted Dark Chocolate Sauce. These two little treasures are a great staple to make and keep in the fridge for all sorts of indulgences and I am talking ‘G’ rated indulgences (just in case you were thinking otherwise!!). Enjoy them together or individually with the company of ice cream, Apple Pastry Stacks, Brownies,  Moist Chocolate Cake and my most favoured of all accompaniments would be an ‘Ice-cream Hamburger’, the how-to for that one is in the pipeline.

Let’s get down to business starting with the

Salted Caramel Sauce (makes about 1 ½ cups)


You will need:

1 cup sugar

1/4 cup water

3/4 cup cream (I used thickened cream)

3 1/2 tablespoons butter

1 teaspoon ground sea salt flakes,


In a heavy-bottomed saucepan, combine the sugar and water over medium-low heat until the sugar dissolves. Increase the heat and bring to a boil, without stirring (I pick the pan up every now and then to swirl around the pan.

boiling sugar, water

Boil until the syrup is a deep amber color, about 6 to 8 minutes ( it will just depend on the heat you are working with, keep a very close eye on the syrup, once it starts to get that amber colour I remove it from the heat) I didn’t get to photograph this step as I was too busy making sure the syrup didn’t burn.

Carefully and gradually whisk in the cream (tip: I heat the cream in microwave until it is just warm, making it much easier to combine with the syrup). The mixture will bubble so just be careful.

Stir in the butter, and salt.

adding butter after cream

Transfer the caramel to a dish and cool.


Store in an airtight container or preserving jar in the fridge for up to 2 weeks.


Salted Dark Chocolate Sauce

dark chocolate

You will need:

1 cup milk

85g butter

1/4 cup brown sugar

200g dark chocolate roughly chopped (I have used old gold, Coles Belgium and Lindt, all work perfectly)

1 teaspoon vanilla extract

1/2 teaspoon sea salt flakes


1. Heat milk, butter and brown sugar over low heat in a saucepan until it begins to steam.



2. Remove from heat and add the chocolate, Vanilla and salt stirring until the chocolate has melted and sauce is smooth.

smooth sauce

Note: This sauce can be served warm or cool it off, pop it into an airtight container/jar and store it in the fridge for up to 2 weeks. I warm it up as I need by spooning into a bowl and microwaving for about 10 seconds for a tablespoon size serve.

Here are some visuals on what I’ve been using the sauces to enhance of late.

easy slice

caramel sauce

Pretzel crisps

Malteser Ice Cream Hamburger


Zakidlets are particularly loving the chocolate sauce with a scoop of ice cream and 2 marshmallows on top, note it is only a sometimes treat so it never wears out its welcome.

Hopefully I have tormented you so much now that you are itching at the fingertips to get into the kitchen and whip up 1 or both of these naughty little treasures!!!

Stay tuned for my upcoming post on how to make an ‘Easy Peasy Ice cream Sandwich’- the quickest, most versatile little dessert on the street, you’ll love it!

Until then my lovelies…..


Bring together the combination of a salty & sweet treasure, put it on a plate hand it to me and I’ll be your best fr...

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Salted Caramel Fudge

My inspiration to search for this recipe came from my dear little man Blake. I had planned to make a chocolate mint slice but somehow that got put on hold and Blake’s request for caramel fudge took over. I found the recipe on a UK Nestle site. Before I give you the link to the recipe I will share with you the little tweaks I made to the recipe.
The pictures below are my own but you will find more when you click on the link to the recipe.
First tweak, I did not have Demerara sugar so I just used regular brown sugar (Coles Brand in fact).
2nd tweak our tins of condensed milk are 395g in size (which I used) not 397g as recipe calls for, I think that must be a UK thing.
3rd tweak once fudge was pressed into tin and had cooled off a little I sprinkled about 1 1/2 teaspoons of salt flakes evenly over the fudge and lightly pressed it in.

I used the jug of iced water suggestion to test the fudges readiness.
When the recipe says to beat the fudge for about 10 minutes it is not exaggerating, I beat the mixture for about 12 minutes on my kitchen aid mixer on a speed of 6. I did let the mixture cool for about 5 minutes before starting to beat it.
I was concerned about the fudge not setting as it was a very warm day, so I did attempt putting it in the fridge for a bit. It did dry the top surface a little but I do think it helped firm it up.
I only had it in the fridge for about 30 minutes. Next time I think I will try to avoid the fridge and just stick to the guidelines of completely letting it set in a cool dry place.
To take the next step and create this delicious little treat click here for the recipe.


My inspiration to search for this recipe came from my dear little man Blake. I had planned to make a chocolate mint slic...

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