Blog

All posts tagged Lunchbox Treats

3 Posts

RECIPE: No Bake Caramilk Slice

This slice is far too easy! It’s easy to make and easy to eat so be warned and share with a friend, make for a crowd or whack it in the freezer to enjoy over a few weeks with the family.

This recipe came from Just a Mum, who has some fabulous recipes and this one is no exception. Give it a try before the Caramilk disappears again.

Ingredients:

  • 250g packet of Arrowroot biscuits
  • 3/4 cup Desiccated Coconut
  • 1/2 cup Walnuts
  • 2 blocks Caramilk, 155g for the base and the rest for the topping
  • 100g Butter Cubed
  • 395g can Sweetened Condensed Milk
  • 1 teaspoon Vegetable Oil

Method:

  1. Prepare a 25cm square slice dish or baking tin with greaseproof paper (I always give my tin a quick spray with cooking oil then line with paper so it sticks nicely) and set aside.
  2. Using a food processor roughly crush the biscuits (or pop them in a ziplock bag and bash them a bit with a rolling pin) to a fine crumb. Chop the walnuts in the food processor until coarsely chopped.
  3. In a large saucepan slowly melt together the chocolate, butter and condensed milk, stirring often to ensure it does not catch until butter completely melted and ingredients blended together.
  4. Allow the mixture to cool slightly, then add to this the crushed biscuits, coconut, walnuts and mix thoroughly.
  5. Pour mixture into the prepared pan and using the back of a large spoon spread it around and flatten mixture until it is completely smooth and packed tight. Put the biscuit base in the fridge to cool for 30 minutes while you prepare the topping.
  6. Place the chocolate in a medium sized microwave proof bowl
    Heat for 30 second bursts, stirring in between until the chocolate is completely melted and smooth.
  7. Add the oil to the chocolate and combine well then pour over the cooled biscuit base. (The Oil is to prevent the topping from cracking!)
    Place back in the fridge for a minimum of 30 minutes to set completely, ideally 4 hours.
  8. Bring to room temperature and then cut into small pieces and enjoy!

Happy Baking!

Natalie

RECIPE: Caramilk Blondies

We missed out on Caramilk in the last frenzy so when we saw it reappear we had to snaffle a few blocks to taste and bake with. We loved these blondies which were tasty with a cuppa in the afternoon.

Caramilk Blondies Recipe
Caramilk Blondies

Ingredients:

  • 2 Blocks Caramilk, all chopped
  • 125g butter, softened
  • 2 eggs
  • 1/3 cup white sugar
  • 1 tablespoon vanilla essence
  • 1 & 1/4 cups plain flour
  • 3/4 teaspoon salt

Method:

  1. Preheat the oven to 180C and grease a 20cm square baking tin.
  2. Put 225g of Caramilk and butter in a microwave proof bowl and melt in 30 sec increments. Stir occasionally until smooth. Set aside to cool.
  3. In a large bowl, using an electric beater beat the eggs until foamy. Gradually add the sugar and vanilla. Drizzle in the melted Caramilk and butter.
  4. Combine the flour, salt and fold into the mixture until combined.
  5. Fold in the remaining Caramilk chips.
  6. Spread into the pan and bake for 25 minutes or until a skewer inserted in the middle comes out clean. Cool in the pan on a wire rack before cutting and enjoying.

Happy Baking!

Natalie

RECIPE: Strawberry Loaf

I love nothing more than cooking with the kids in the holidays, it’s our time to test out new recipes so I know what to pack in their lunch boxes that won’t come home.  This week whilst doing the groceries with the cherubs a few too many punnets of strawberries ended up in our trolley.  So I went in search of a new recipe for their lunch boxes and found this loaf at the Stay at Home Mum’s website.  The kids popped on their aprons and measured, mixed and poured and of course had to have the traditional mixture taste test.  Once it was out of the oven there was not enough time to let it cool down and it was yummy.  I think we’ve found another lunchbox treat recipe to add to our Rainbow loaf and other collections.

Strawberry Loaf

Strawberry Loaf

Ingredients

  • 1/2 cup brown sugar
  • 1/2 cup light olive oil
  • 1 egg
  • 1 & 1/2 cups self-raising flour, sifted
  • 1/2 cup milk
  • 250gm punnet of strawberries

Method

  1. Wash the strawberries and pat dry.  Thinly slice half of the punnet and cut remainder into halves.
  2. Lightly grease a loaf pan and line with baking paper.  Preheat oven to 170 degrees.
  3. Place sugar, oil and egg in a medium mixing bowl and beat on high for 5-8 minutes until thick and creamy.
  4. Fold in flour and alternately with the milk then fold in the sliced berries.
  5. spread mixture into the prepared pan and top with the halved strawberries.
  6. Bake in the preheated oven for 55 minutes to an hour or until cooked in the centre.
  7. Stand in the pan for 10 minutes then turn onto a rack to cool.
  8. Can be stored in an airtight container in the fridge for up to 3 days, or slice and freeze for up to 2 months.

Now I have to make another loaf so that I can freeze it and have a treat for the kids lunch boxes in a few weeks time.

Natalie

'