The General Store. The Caramel Fudge.

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I was lucky to have to opportunity to experience online shopping for groceries with The General Store.

Now along with your 100% fresh Aussie produce from Aussie Farmers  Direct, you can recieve all your favourite household and pantry items from The General Store.

The General store has selected trusted brands at incredible prices, so you’ll always find your favourites. Together, Aussie Farmers Direct and The General Store are a one stop shop for everything your household needs all supplied in one convenient delivery.

The range on offer is extensive.  There are thousands of trusted brands and products to chose from.  The General store also provides a rating using their ‘Aussie Rating’ system allowing you to chose which products you would like to buy depending on their ‘Australian-ness’

To save time and money, epecially during the Christmas period, you can do your grocery shopping online and have it delivered straight to your door.  What I found the best thing about the delivery is that it is scheduled from midnight to 7am on your day of choice.  That means while you are asleep your goodies are being delivered.  It’s at your front door when you wake up!

The prices are very competitive.  They have specials that you can browse through.  They offer some great value family pack size options, which is great when you have many hungry mouths to feed.

Thanks to The General Store, I had the opportunity to browse and get some groceries, I wanted to see what was on special and make something with the groceries.  I managed to order a few items that were on special that week.

My online experience was great.  It was easy to navigate the site.  The products are catagorised for easy searching.  The page opens up firstly on their specials so you can browse to see if the products you want are on special that day.  If you do need help, they have a phone number you can call or contact them through their online webchat.

Since condensed milk was on special and the white cooking chocolate was reasonably priced,  I bought ingredients to make white chocolate and caramel fudge.  A favourite with the family. Win-win!  Below is my recipe for you to make it.

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Recipe:

  • 1 x 395g sweetened condensed milk
  • 220g brown sugar
  • 125g unsalted butter, chopped
  • 40ml glucose syrup
  • 30ml golden syrup
  • 180g white chocolate, chopped
  1. Grease and line 7′ x 10′ baking tray
  2. In a saucepan, melt the sweetened condensed milk, sugar, butter, glucose and golden syrup.
  3. Over a low heat, keep stiring for about 20mins until it has thickened and turned pale brown.
  4. Add the white chocolate.
  5. Pour over a sieve into the prepared tray.
  6. Refrigerate for about 2-4 hours or until firm

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Get online now and check out their online store.  It’s easy to do and more importantly, it’s convenient.

 

Aussie Farmers: Shop.aussiefarmers.com.au

The General Store: http://www.generalstore.com.au

#aussiefarmersdirect

Instagram: https://www.instagram.com/aussiefarmersdirect/

Twitter: https://twitter.com/aussiefarmersD

Facebook: https://www.facebook.com/AussieFarmersDirect/

 

Happy Shopping,

Cherrie

Dulce de leche brownies

Who doesn’t love gooey, caramelly, fudgey brownies? If there is someone who doesn’t, I have yet to meet them.  My family definitely loves them.

As I make brownues quite often, I try to change it up a bit.  In this case, I added dulce de leche.  This is a caramel made from slowly boiling a can of sweetened condensed milk.  In doing this the condensed milk changes colour and flavour.

To make the dulce de leche, submerge the can in water in a pot.  Slowly simmer for 2 hours.  I put on the timer on every 30mins to check the level of water.  Do not ever let the water dry out as this will make the can explode.  So if you do not a whole in your ceiling, please keep an eye on it.

Recipe

  • 1x can  sweetened condensed milk boiled in water for 2 hours then cooled.
  • 100g butter
  • 100g dark chocolate 
  • 125g caster sugar 
  • 3 eggs
  • 75g self raising flour 
  • 1 tbs cocoa powder 
  • Pinch of salt
  1. Pre-heat oven to 180degC
  2. Melt the butter with the dark chocolate in a bowl over a pot of slightly simmering water, stir
  3. Once the chocolate has melted, add the caster sugar, salt and eggs.  Use a wooden spoon to stir
  4. Sift in the flour and cocoa.  Stir to combine
  5. Pour the mixture into a 20 cm square baking tin
  6. Drop dollops of the dulce de leche into the batter
  7. Bake for 30-35mins 
  8. It’s ready when th sides are set but the middle has a slight wobble. Let it cool a little before cutting into it.


Bon Appetite,

Cherrie

Triple Choc Fudge and Cherry Baked Cheesecake

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Cookies!

I love all kinds of cookies.  Not only do I love to eat them, I also love to bake with it.

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This recipe using Byron Bay Cookies Triple Choc Fudge is amazing.  The fudge cookies gives the cheesecake a fudgey-ness that makes the cheesecake very decadent.  Please try!  If you have any left over filling, like I did, simply place it in the fridge and let it set just like mousse.  Best eaten with a spoon straight out of the fridge 🙂

Ingredients:

480g Byron Bay Cookies Triple Choc Fudge (for base) and an extra 120g for mixing

100g butter melted and extra for greasing

250g dark chocolate melts

500g spreadable cream cheese

1/2 cup caster sugar

3 eggs

1 tbs plain flour

300ml thickened cream

120g cherry jam

300ml thickened cream (whipped) for serving (optional)

Fresh cherries for serving

Lightly grease and line the base of 22cm spring-form pan with baking paper.

Process the cookies until fine crumbs form.  Add melted butter and process until well combined.  Press mixture into the base of pan.  Refrigerate for 30minutes.

Preheat oven to 180degC (160degC fan forced)

Melt chocolate in a bowl over boiling water until just melted.  Stir and set aside.

Using an electric hand beater, mix cream cheese and sugar until light and fluffy.  Beat in eggs, 1 at a time, and add flour.

Add melted chocolate and cream and crumble the remaining 120g cookies.  Stir through mixture and swirl through cherry jam.  Spoon mixture onto biscuit base.

Place cheesecake onto middle rack of oven and bake for 45 minutes.  Allow to cool in oven with door ajar for 1 hour.

To serve cheesecake, release from spring-form pan and transfer to serving plate.  Decorate with cream or fresh cherries.

IMG_6991Bon Appetite,

Cherrie

Marbled chocolate crumbled cake

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Cake.  There always has to be cake in my house.  I’m constantly looking for different recipes to try.  I’m glad I found this one by Rachel Allen.

Recipe:

  • 225g soft butter
  • 225g caster sugar
  • 4 eggs
  • 1 tsp vanilla
  • 225g plain flour, sifted
  • 2 tsp baking powder
  • 50ml milk
  • 25g cocoa powder
  • icing  sugar for  dusting

For crumble topping:

  • 125g plain flour, sifted
  • 75g caster sugar
  • 75 g cold butter, cut into small pieces
  • 75g dark chocolate bits

Make the crumble:

  1. In a bowl, place all the ingredients and mix.  Place the mixture in the fridge.
  2. Mixture must be cold or it will melt before it has a chance to cook.

Cake:

  1. Preheat oven to 180degC (160degC fanforced)
  2. In a large bowl, add the butter and sugar.  Beat with a wooden spoon until light and fluffy
  3. Add eggs one at a time, mixing well in between each addition
  4. Add the flour and baking powder.  Mix gently or it will toughen the cake
  5. Add the milk and vanilla.
  6. Take half of the mixture and place in another bowl.  Sift the cocoa into this mixture and fold gently
  7. Add spoonful of mixtures alternately into a prepared 8inch (20cm) baking tin, then using a butter knife, swirl through to create a swirling pattern with the two batters.
  8. Sprinkle the crumble on top.  Shake the tin a little to even it out
  9. Bake for 50 to 60mins.
  10. Leave to cool for 10mins then take out of the tin
  11. Sprinkle with icing sugar before serving

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Bon Appetite,

Cherrie

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Choc-Peppermint Slice

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Hubby has asked me repeatedly to make him a peppermint slice. I, too, wanted to make it for a while and I finally got round to it.  I found a recipe in one of my AWW cookbooks and I knew it wouldn’t disappoint.

What I really like about this recipe is that it isn’t too pepperminty and if you use good quality chocolate for the topping, the slice becomes very addictive. So this recipe comes with a warming.  Please be careful when consuming. You cannot stop at just one slice.

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Recipe:

  • 250g plain biscuits (I used milk arrowroot but you can use Marie or any other sweet ones)
  • 100g butter, chopped
  • 125ml sweetened condensed milk
  • 2 x 35g peppermint crisp chocolate bars, chopped coarsely

Chocolate topping:

  • 200g dark chocolate, chopped coarsely
  • 2 tsp vegetable oil
  1. Grease a 19cm x 29cm slice pan and line with baking paper.
  2. In a food processor add the biscuits and process until fine.
  3. Combine butter and milk in a small saucepan .  Stir over low heat until smooth.
  4. In a bowl, add the biscuits and the chocolate bar.  Stir in the butter mixture until well combined.
  5. Press the mixture into the prepared pan.  Refrigerate for 20 mins or until set.
  6. Meanwhile, stir the chocolate and oil in a small heatproof bowl over a small saucepan of simmering water until smooth.
  7. Spread the mixture over the slice.  Refrigerate until firm.
  8. Enjoy!

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Bon appetite,

Cherrie

Chocolate Easter Masterclass at Cacao

When I was invited to attend a chocolate masterclass at Cacao in St. Kilda, I didn't even think twice and accepted the invitation straight away. Cacao Fine Chocolates and Patisserie are manufacturers of macarons, chocolates, cakes and pastries. This Easter, they have created a great chocolate display featuring Humpty Dumpty. It took over 50 hours and 120kg of chocolate!

I met up with Shellie early to enjoy Cacao's iced chocolate. OMG, it was out-of-this-world good.

Tim Clark is an acclaimed pastry chef/chocolatier and co-owner of Cacao Fine Chocolates. Tim taught a few bloggers the art of Easter chocolate making. We learnt how to temper chocolate correctly and we made a gooey salted caramel and milk chocolate spread.

We learnt the secret of how the filling is placed inside the chocolate egg.

We even got our hands dirty and helped temper and mould the chocolates eggs and we were even lucky enough to take home our creations.

I attended the chocolate masterclass courtesy of Tink PR and Cacao Fine Chocolates.

Bon Appetite,

Cherrie

 

Orange Chocolate Madeleines for a high tea.

As a person who is always working, it is hard to find time for family and friends. I have dedicated quality time with my husband and my children. For readers who follow me on twitter and Instagram, you will know I have the hash tags #mummyanddaughtertime and #familytime where we go to the park or do some baking together.

When possible, I try to make time for friends, though it can be hard sometimes. I've missed on a lot of feasts and celebrations. So when I had the opportunity to host an afternoon high tea, I jumped at the chance and planned straight away.

The usual gang of food bloggers came along and brought their treats with them. I am so lucky to have friends that know and CAN bake. Needless to say, there was sugar overload and had great conversations about all things, including the ingenuity of the whoopie cushion.

Here's some of the goodies that we ate that day.

I made some sandwiches and the infamous hotdog and cheese 🙂
Macaron tower and Guinness gingerbread by Shellie. Gorgeous!
Lemon drizzle cake by Adrian. Stunningly decadent.

Eclairs and profiteroles by Thanh. A good bake:)

Coconut & mango friands and spicy cheese biscuits by Agnes. Perfect combinations.

I made mini chocolate cakes

I also made the orange and chocolate Madeleines. I got the recipe from women's weekly cookbooks but I added the orange zest and dipped them in dark chocolate for that extra decadence.

Recipe:

  • 2 eggs
  • 2 tbs caster sugar
  • 2 tbs icing sugar
  • 1 tsp vanilla paste
  • 1/4 cup self raising flour
  • 1/4 cup plain flour
  • 75g butter, melted
  • 1 tbs hot water
  • zest of an orange
  • Melted dark chocolate

 

  1. Preheat oven to 200degC (180degC fan forced)
  2. Grease 2 Madeleine pans with a little butter
  3. In a small bowl, beat the eggs, caster sugar, icing sugar and vanilla paste until thick and creamy
  4. Meanwhile, sift flours twice. Sift the third time over the egg mixture. Add the orange zest and pour combined butter and water down the side of the bowl then fold together.
  5. Drop rounded tablespoons of mixture into pan holes.
  6. Bake for about 10 minutes.
  7. When cooked, tap the pan firmly onto baking paper covered wire racks to cool
  8. When cooled, dip one end into the melted chocolate. Place onto baking paper for chocolate to set.

Bon appetite,

Cherrie