Coconut And Chocolate Squares

Another sweet treat was required this weekend for cricket morning tea so, introducing one of the easiest sweet treats to make with no baking required.

Makes 30-50 pieces depending on how you cut them up.

Ingredients

600g desiccated coconut

420g icing sugar, sieved

2 x 395g condensed milk

2 teaspoons vanilla extract

1/2 teaspoon apple cider vinegar

50g plain chocolate, I use 70% cocoa 

Method
Line the base and sides of  a large roasting tin with baking parchment.

In a very large bowl, weigh out the coconut and sifted sugar, stir to combine.

Now add the condensed milk, vanilla extract and cider vinegar.

Using your hands, mix really well.

Pour the coconut mixture into the prepared tin and push down with the back of a silicone spatula to flatten it out evenly.

Melt the chocolate carefully in the microwave and drizzle over the coconut base.

Pop the roasting tin into the fridge for three hours and then remove the paper and cut into squares.

I keep this in the fridge here as we are in summer but if you are in a cooler climate, in the cupboard is fine.

Brazilian Chocolate Orange Balls

These are a rather dangerous treat to have in the house!

I get the boys involved in rolling the balls out as they are often for their social events or cricket club morning teas.

Makes 28 balls.

Ingredients

30g butter

395g tin condensed milk

100g dark chocolate, 70% cocoa

Zest of one orange

150g desiccated coconut

Method

In a large heavy based pan, heat the butter and condensed milk over a low heat, slowly bring it up to the simmer and simmer, stirring all the time, until it thickens, around ten minutes.

Take the pan off the heat and beat in the chocolate.

Once the chocolate has melted add the orange zest and 100g of coconut. Stir well and set aside to cool.

Once the chocolate mixture has cooled, pour the remaining coconut onto a plate and roll walnut sized balls of the chocolate mixture in the coconut. Repeat until all of the chocolate mixture has been used up.

Keep in a cool place.

Fudge Block

I’m reposting this fudge block after a weekend of birthday parties and morning teas to cater for, it saved my life and to be honest, I made triple quantities.

OK, not the healthiest of treats but oh, so delicious!

Unfortunately, they don’t last long so I use the quantities below which are actually double the original recipe but with hungry boys in the house it’s sometimes to use the more is less mantra!

If you really want a sugar hit, melt 250g milk chocolate and pour this over the cooled fudge block.

Makes 48 fingers.

Ingredients

200g butter

200g caster sugar

450g crushed digestive biscuits

60mls golden syrup

2 x 395g tins of condensed milk

Method

Line a 22x30cm roasting tin with baking parchment.

Weigh the biscuits into a large plastic bag.

Seal the bag and smash the biscuits with a rolling pin, young boys/men are very good at this!

In a large pan warm the butter, sugar, syrup and condensed milk. Stir constantly.

Bring this mixture up to bubbling and stir continuously for 10-15 mins until caramelised.

Add the crushed biscuits and mix well.

Spoon mixture into the prepared tin, smooth out with a palette knife or the back of a spoon.

Set aside to cool.

Once cool cut into fingers.

 

 

 

Chocolate Brazilian Coconut Kisses

We seem to be going through a South American phase in the kitchen just now and I’m not complaining!

I have made Brazilian coconut kisses or Beijinhos de coco before and they were lovely but I just wondered if a wee bit of chocolate might improve them even more.

Don’t  be tempted to use regular chocolate, due to the sweetness of the condensed milk you need dark chocolate to balance it!

Makes 26-28. Do not store them in the fridge, you won’t be able to bit them!

Ingredients

395mls condensed milk

30g butter

100g dark chocolate, 70% cocoa solids

150g desiccated coconut

Method

In a heavy based pan, warm condensed milk and butter to just below simmering.

Stir continuously until the milk thickens to the point where you can draw a spoon through it and it doesn’t immediately run back in on itself. It will probably take 15-20 mins.

Add the chocolate and beat vigorously until the chocolate is completely melted and combined.

Add 100g coconut and beat to combine.

Set aside to cool.

Once cool enough to handle, pour the remaining 50g of coconut onto a plate.

Take small quantities of mix and roll into balls, around 2cm diameter.

Roll the balls in the coconut and then set aside, repeat with the remaining mixture.

Scottish Tablet

This is the ultimate sweet treat in my opinion!

What can you not love about a four ingredient recipe that gives you the Scottish equivalent of fudge?

Where as fudge may have a bit of chewy ness to it, tablet crumbles and has a grittiness that makes it divine!

We often make a batch around Christmas to give away and share if friends are round, this year I have also made it for the school cake stall at our local arts festival so fingers crossed it sells well!

I can’t make it sound healthy but it is gluten free and egg free!

A word of warning, don’t be tempted to make more than double this recipe at once, it becomes much harder to beat and get to the graining stage and the chances of being burnt with the bubbling sugar increase dramatically!

Ingredients

900g granulated sugar

200mls water

110g butter

1 x 380g tin condensed milk

Method

Line a baking tray with baking parchment.

In a large pan over a medium heat the water and butter.

Once the butter has melted add the sugar and condensed milk.

Bring up to the boil.

Simmer, stirring constantly,  for 20mins until a caramel colour and thickened.

Take off the heat and beat until the mixture starts to go grainy.

Pour carefully on to the prepared tin.

Allow to cool completely and then break into small pieces and store in an airtight container.

 

Lemon and Ginger Pie

This tastes delicious and is really easy to make.

The slice of pie in the picture is from a HUGE pie I made, 30cm diameter. That pie served 16-18! It is quite rich so thinner slices are the way to go, you can always come back for more!

I use gluten free ginger biscuits, if you don’t need to use them just use regular ginger snaps.

This recipe makes a 22.5cm diameter pie in a loose bottomed tin, that should serve 8-10.

Ingredients

155g packet gluten free ginger biscuits

75g butter, melted

150mls whipping cream

395g tin sweetened condensed milk

90mls fresh lemon juice

rind of 1 lemon, finely grated

Method

Crush the biscuits in a plastic bag, I like to whack them with the rolling pin, very satisfying!

Pour the biscuit crumbs into a bowl, add the butter and mix very well.

Line the tin base with the biscuit mix, push well down using the back of a spoon.

In a large bowl  whip the cream until forming stiff peaks.

Now fold in the condensed milk, it will look very runny!

Add the lemon juice and rind, fold in gently, it will thicken.

Pour the lemon cream on to the biscuit base.

Chill for at least 6 hours, overnight is even better.

To serve, remove the tin side.

Gently slide off the base onto your serving plate or to be honest, I quite often leave the base in place and just apologise for the metal being visible! All will be forgiven once your diners have had a taste of this!

Fudge Block

OK, not the healthiest of treats but oh, so delicious!

Unfortunately, they don’t last long so I use the quantities below which are actually double the original recipe but with hungry boys in the house it’s sometimes to use the more is less mantra!

If you really want a sugar hit, melt 250g milk chocolate and pour this over the cooled fudge block.

Makes 48 fingers.

Ingredients

200g butter

200g caster sugar

450g crushed digestive biscuits

60mls golden syrup

2 x 395g tins of condensed milk

Method

Line a 22x30cm roasting tin with baking parchment.

Weigh the biscuits into a large plastic bag.

Seal the bag and smash the biscuits with a rolling pin, young boys/men are very good at this!

In a large pan warm the butter, sugar, syrup and condensed milk. Stir constantly.

Bring this mixture up to bubbling and stir continuously for 10-15 mins until caramelised.

Add the crushed biscuits and mix well.

Spoon mixture into the prepared tin, smooth out with a palette knife or the back of a spoon.

Set aside to cool.

Once cool cut into fingers.