Themes: Food and Beverage - Yummy Recipes for your Sweet Tooth!

February 06, 2015

Teapot_CupsHave you ever heard the saying “Life is short so eat Dessert first”! Padtastic have some scrumptious notepads to choose from that are perfect for the inner foodie in you! We love a good hot cup of tea or coffee here at Padtastic and we would love to share recipes of some real favourite treats around here! Pop the kettle on and enjoy! Padtastic_WhiteChocRockyRoad

Gourmet White Chocolate Rocky Road

660g (3 blocks) white chocolate ¾ cup pistachio kernels, toasted ¾ cup shredded coconut 2½ cups mini marshmallows ¾ cup dried cranberries
Line base and sides of a 4cm-deep, 27cm x 17cm (base) slice pan with baking paper, allowing a 2cm overhang at both long ends. Place 440g (2 blocks) chocolate in a heatproof, microwave-safe bowl. Microwave on high (100%) for 1 to 2 minutes, stirring every minute with a metal spoon, or until smooth and melted. Combine pistachios, coconut, marshmallows and cranberries in a large bowl. Pour over melted chocolate. Stir to coat. Spoon mixture into prepared pan. Melt the remaining 220g (1 block) chocolate and spread over top of mixture in pan. Refrigerate for 30 minutes or until set. Turn out onto a chopping board. Remove baking paper. Cut into pieces.
Padtastic_CarrotCake

Carrot Cake with Lemon Cream Cheese Icing

1 cup vegetable oil 1⅓ cups firmly packed brown sugar 3 eggs 3 cups firmly packed, coarsely grated carrot ¾ cup coarsely chopped walnuts ¼ cup crushed pistachios 2½ cups self raising flour ½ tsp bicarbonate of soda 3 tsp mixed spice Lemon Cream Cheese Icing 60g butter, softened 160g cream cheese, softened 2 tsp finely grated lemon rind 3½ cups icing sugar
Preheat oven to 180°C/160°C fan forced. Grease deep 22cm round cake pan and line base with baking paper. Beat oil, sugar and eggs in a small bowl with electric mixer until thick and creamy. Transfer mixture to large bowl; stir in carrot, nuts then sifted dry ingredients. Pour mixture into pan; bake about 1¼ hours. Stand cake in pan 5 minutes before turning, top-side up, onto wire rack to cool. Meanwhile, make lemon cream cheese icing. Spread cake with icing. Lemon Cream Cheese Icing Beat butter, cream cheese and lemon rind in small bowl with electric mixer until light and fluffy. Gradually beat in sifted icing sugar.
IMPORTANT NOTE: Don't forget to lick the bowl! :-)
 Photography by Kerry Ashton
 

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