Cherry Ripe Slice

Today I am taking some much needed me time.  No work.  No client demands, deadlines & all things advertising related.  You know how it goes... anyway back to me time and Cherry Ripe Slice.

It's a good thing that I consider being in the kitchen (and now blogging) as me time.  Because today I am baking one of my favourite slice recipes, Cherry Ripe Slice.  It is super easy to make and it's perfect for those times when you need to take a plate, or just want to share a piece of tasty goodness with someone... or no one other than yourself and a cup of coffee, which is just what I intend on doing today.

And in case you are wondering.  No, I won't eat the whole thing (as much as I'd like to).  I'm trying to be good so I'll just have a slice and then freeze the rest to take to a picnic next weekend... I'm sure they'll enjoy it much more than I'll enjoy working it off at the gym later!


Ingredients  

• 1 cup of self-raising flour, sifted
• 100g of dry sweet biscuits, crushed
• 1/3 of a cup of caster sugar
• 1 tablespoon of good quality cocoa
• 100g of unsalted butter, melted
• 395g can of sweetened condensed milk
• 1 1/2 cups of desiccated coconut
• 100g of glace cherries, chopped
• 150g of dark chocolate
• 30g of copha

What to do

Preheat the oven to a moderate 180 degrees.  Lightly grease and line a 20 x 30 cm slice pan with baking paper.

In a large bowl, combine the flour, biscuits, sugar and cocoa.  Stir in the melted butter and mix well.

Press the mixture firmly into the slice pan and bake for 15 minutes until lightly golden.

While your base is baking, combine the condensed milk, coconut and cherries in a medium size bowl and mix them together.  Take your baked base fresh from the oven, and spread the mixture over the top and bake for a further 10-15 minutes.   Then allow your slice to cool in the pan.

Tip:  Don't allow your base to cool before adding the cherry coconut mixture, otherwise it will be dry and crumbly.

Once your slice has cooled, combine the chocolate and copha in a small saucepan.  Stir constantly over a low heat until both ingredients have melted together to a smooth consistency.  Pour the chocolate over the slice, tilting the pan so that you evenly coat the surface.  Allow your delicious treat to set in the fridge before cutting it into squares.

Mmmm... I love me time!

A Classic Chocolate Cake

This is one of those recipes that I always fall back on when I am stuck for inspiration, but need something to serve for afternoon tea.  It's a classic that everyone loves and it's always a sure hit!  Today is one of those days and I am in such a blah mood, plus I just happen to have all of the ingredients at home so I don't have to run to the shops.  I am tired and have guests popping over this afternoon from out of town.  So I best get baking and snap out of my little blah mood before they get here.

Ingredients

• 125g of butter, chopped and at room temperature
• 1 1/4 cups of caster sugar
• 1 teaspoon of vanilla essence
• 2 eggs 
• 2 cups of self raising flour
• 1/4 cups of good quality cocoa powder
• 1 teaspoon of bicarbonate soda
• 300ml carton of thickened cream, whipped, plus extra to serve
• 2 cups of pure icing sugar
• 2 tablespoons of cocoa powder (again, good quality is essential in a good chocolate cake)
• 60g of unsalted butter, melted
• 1 tablespoon of instant coffee, dissolved in 2 tablespoons of just boiled water

What to do 

Preheat the oven to a moderate 180 degrees.  Lightly grease 2 x 20cm round cake pans and line with baking paper.

In a bowl, using electric mixers, beat the butter, sugar and vanilla together until light and fluffy.  Add the eggs one at a time, beating well after each addition.

Sift the flour, cocoa and soda together.  Fold lightly into the mixture with 1 cup of just boiled water.  Mix quickly to combine.

Spoon the mixture evenly between the two pans, smooth the tops and bake for 30 minutes, or until a skewer comes out clean.  Cool in the pan for 10 minutes before turning onto a wire rack to cool completely.

Trim one cake to make the top level.  Spread with the cream, then top with the second cake.

Icing:  Sift the icing sugar and cocoa together in a bowl.  Pour the butter and coffee into the dry ingredients.  Mix well until smooth.  Now completely smother the top of your cake in icing!

Today... I might even lick the bowl!

Doing our bit for the QLD Flood Relief Appeal

As most of you know, Queensland, Australia is a flooded disaster zone.  It is also my home state.  So to do my bit while I am in Vancouver, I have decided to hold a bake sale with all proceeds going to the cause.  With the help of my good friends and Vancouverites we are bake bake baking our butts off this week for the big sale on Saturday!  Here is a sample of what will be on sale!


Gooey Chocolate, Coffee and Hazelnut Slice
Ingredients

• 125g of butter
• 1 cup of brown sugar
• 1 egg, lightly beaten
• 1 tablespoon of instant coffee
• 1/2 cup of plain flour
• 1/4 cup of self raising flour
• 2 tablespoons of cocoa powder
• 1 cup of chopped hazelnuts
• 1/3 cup of good quality chocolate chips

• 1 cup of sifted icing sugar
• 2 tablespoons of cocoa powder
• 1 tablespoon of instant coffee
• 20g of butter, melted
• 1-2 tablespoons of hot water
• 1/4 cup of Nutella

What to do

Preheat the oven to 180 degrees C.  Grease and line a 20cm square tin.

Combine the butter, brown sugar, egg and instant coffee in a medium sized bowl.  Stir in the sifted flours and cocoa.  Stir in the hazelnuts and chocolate chips.


Spread the mixture into the prepared dish and bake for 25 minutes.


Turn the oven off and allow to cool for 10 minutes in the oven with the door open before cooling further on the bench.


For the icing:  Sift the icing sugar and cocoa powder into a bowl.  Stir through the coffee.  Add the butter and enough hot water to make the icing spreadable.  Stir through the Nutella.


Ice while the slice is still warm.  Sprinkle with almonds and cut into squares and allow to cool complete.


This slice is also delicious when it is served warm with a big scoop of vanilla ice-cream!