Choc coconut tray bake and winning friends

slicesYou may or may not know that recently I started a new job. Everybody in the office knows that I bake, because Baking with Gab is on my CV…I think that the prospect of cake is part of what got me the job (and I’m totally okay with that!)

But this meant that there were expectations. Expectations that I would bring cake into the office. Delicious cake.

So much pressure! Continue reading “Choc coconut tray bake and winning friends”

Blueberry  crunch biscuits and goodness

aboveThese biscuits are dangerously close to being healthy…sort of. Everybody always assumes that oats and coconuts make for a healthier alternative. I put in enough chocolate chips to solve that problem though! I solemnly believe that biscuits were made to be indulgent – if you’re trying to be “healthy,” you’d pick something without loads of sugar and butter in it.

Everything in moderation, right? Continue reading “Blueberry  crunch biscuits and goodness”

Choc chai melting moments and routine

closeEvery now and then it’s good to shake up your routine. I’ve been in a bit of a baking rut because I’d been so intent on using up leftover pears. Don’t get me wrong, pears are delicious (I’ve baked them, caked them, poached them and more), but I was lacking inspiration.

So I went back to an old recipe and jazzed it up a little with some of mydelicious chocolate chai fudge. Nom.

The original chocolate melting moments were dense and deliciously dark, so the addition of chai fudge is a welcome gooiness. Continue reading “Choc chai melting moments and routine”

Winners and trees in coconut snow

threeThis week I picked the winners of my teapot giveaway. I asked entrants to pick one of the four teapots available (red, yellow, blue or pink) and tell me four things they associated with that colour.

Caitlin won the yellow teapot, she said “Yellow is my favourite colour, it reminds me of flowers (yellow roses are mum’s favourite), sunshine, primary school sports carnivals (I was in gold, obviously, cause I’m the best), and the yellow bike that I really really really want but can’t afford.”

Charlotte says the colour of the blue teapot reminds her of reminds her of “discarded bird eggs, stormy skies, baby blankets and… blu-tack!”

Amanda said that the pink teapot was the same colour as “kitten’s paws, rosy cheeks, pink marshmallows and fairy floss! Four things that make my life just that little bit more sweet.”

The winner of the red teapot is yet to check her emails to accept. Once she’s accepted, I’ll announce the final winner. Otherwise I’ll have to pick a new winner.

Thank you to everyone that entered, I loved reading all the funny, sweet and quirky things that everyone had to say. I can’t wait to run another competition like this, it’s so lovely to see everyone’s creativity!

Unrelated to tea pots, here is my final Christmas post. These little treats only require four ingredients, and three of these are different kinds of chocolate! They can be thrown together in 20 minutes and they’re perfect for kids and adults alike.
paper caseThe only thing I should warn you about is that if you’re serving these babies in a hot climate (ie Australia), don’t take them out of the fridge until you intend to serve them, as the Christmas trees wilt a little if they get too warm.

Trees in snow:

Chocolate trees:

  • 100g dark chocolate
  • M&Ms to decorate

Chocolate coconut snow:

  • 280g white chocolate*
  • 1 ½ cups shredded coconut
  • ½ cup desiccated coconut

coconutLine a large baking tray with baking paper and pour a small amount of M&Ms into a bowl. Set them both to one side. Melt your dark chocolate in the microwave and stir to achieve a smooth, even consistency.

Scoop chocolate into a snap lock bag and snip off a small section of one bottom corner. Working quickly, pipe zigzags of chocolate onto the baking paper – each zigzag will need to be slightly larger than the last to make it look like a Christmas tree. Repeat.trees

Don’t worry if your trees are different sizes or styles, this just adds to their cuteness!

Once you’ve piped each of your Christmas trees, place a few M&Ms onto each tree to look like Christmas decorations. Try to work quickly so that the chocolate doesn’t set too much before you’ve placed them. Once they’re all decorated, pop them in the freezer.

Line 16 cupcake tin cups with paper cases while the trees are in the freezer.

Melt your chocolate in the microwave, checking at regular intervals that it doesn’t burn. Combine both types of coconut in a bowl and pour the melted chocolate over the top. Using a spatula, mix the chocolate and coconut together until all coconut is coated in chocolate.

unwrappedScoop a heaped tablespoon of mixture into each paper case and flatten slightly with the back of the spoon. Using a butter knife, cut a shallow line across the length of each serving of chocolate coconut snow. When your trees have set, whip them out of the freezer and gently nestle one tree in each of the cuts that you made, ensuring that they are nice and stable.

Refrigerate for 15 minutes and serve. You can serve them with or without the paper cases.

*the white chocolate can easily be replaced with dark or milk chocolate, if you so desire.