so let's plan it then eat it

INGREDIENTS BASE 1/2 cup coconut oil, melted 1/4 cup coconut sugar 1/4 cup desiccated coconut 1 cup hazelnut meal or almond meal 1/3 cup rolled oats 2 tablespoons cacao FILLING 1 cup nut butter of choice 1/2 cup coconut oil, melted and slightly cooled 3 tablespoons agave nectar 1 teaspoon vanilla extract 4 cups Cobs Sea Salt Popcorn TOPPING 2 tablespoons coconut oil, melted and cooled 1-2 tablespoons cacao METHOD BASE 1. Pre-heat oven to 180°C or 160°C fan forced. Line a standard 12-hole muffin tin with muffin cases 2. Combine base ingredients in a medium bowl and divide evenly between prepared muffin cases. Gently press into cases to flatten 3. Bake for 10 minutes, remove from oven and cool FILLING 1. Combine all filling ingredients in a medium bowl. Pour over cooled bases pressing in gently to secure TOPPING 1. Add topping ingredients to a small bowl and whisk to combine 2. Using a spoon, drizzle over the top of the popcorn then place in the fridge for 1 hour ...

Serves:  16 Ingredients 1 cup (150g) of Dark Chocolate (Melts, Drops, or your favourite dark chocolate block) 100g Butter 395g Can Sweetened Condensed Milk 250g packet of Plain Biscuits (I use Superwines) ½ Cup (40g) Desiccated Coconut 2 TBSP Cocoa Powder 1 Cup Maltesers, halved Chocolate Icing 1 ½ Cups (225g) Dark Chocolate (Melts, Drops, or your favourite dark chocolate block) 1 TBSP Vegetable Oil Method 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. Using a food processor roughly crush the biscuits (or pop them in a ziplock bag and bash them a bit with a rolling pin) You want them all sizes not fine and set aside. Halve your Maltesers - *see the tip above 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 ing...

INGREDIENTS: APPLE TURNOVERS 30g Western Star Unsalted Butter 3 medium granny smith apples, peeled, cored and chopped in small dice 1 lemon, zested 2 tbsp sultanas 4 sheets frozen puff pastry 75g golden caster sugar 1 egg yolk 1 tbsp milk METHOD: APPLE TURNOVERS Preheat the oven to 200°C. Line a large baking tray with baking paper and set aside In a medium saucepan, heat the butter over a medium heat. Once the butter has melted, add the apple, sultanas, and lemon zest. Stir gently for 5 minutes or until the apples have softened. Set aside Lay out the pastry and cut each square into 4. Place 1 tbsp of the apple into the middle of each square, and sprinkle with 1 tsp of caster sugar. Brush the edges lightly with water. Fold one corner over to the opposite corner, and press the edges together. Transfer onto the prepared tray, and make a small piercing in each turnover to allow steam to escape Mix the egg yolk and milk together, and brush over the p...

ingredients 90 g butter 3 x 85 g Mars bar (roughly chopped) 3 cup Rice Bubbles 250 g milk chocolate method Prepare a slice tin by lining with baking paper and set aside. In a glass bowl, place butter and Mars Bars. Heat in the microwave for 1 1/2 minutes and remove to stir. Pour Rice Bubbles into the butter/Mars Bar mixture one cup at a time mix. Mix until all combined. Press into the slice tin with the back of a large metal spoon. Set aside. Break the block of chocolate into small squares and microwave for 1 minute and stir for 30 seconds. Heat for 20 seconds more if it doesn't become smooth and creamy. Pour the melted chocolate over the Rice Bubbles mixture and spread evenly. Cool in fridge until chocolate hardens. Lift slab out of tray with baking paper and place on cutting board. Once it is room temperature, cut into squares with a large sharp knife. https://www.kidspot.com.au/kitchen/recipes/mars-bar-slice-191?ref=collection_view%2Cchocolate-recipes...

INGREDIENTS: 2 cups self-raising flour 2/3 cup caster sugar, 1/2 cup extra to coat 1/3 cup vegetable oil 1 egg 180ml buttermilk 1 teaspoon vanilla extract 3 teaspoons IXL jam 100g butter 1/4 cup cinnamon sugar METHOD: Pre-heat oven to 180°C. Grease a 6 hole muffin pan Sift flour into a bowl, add a pinch of salt and the caster sugar. In a jug, combine the oil, egg, buttermilk and vanilla extract. Add to the dry mixture and stir to only just combine Place a heaped tablespoon of the mixture in each muffin hole and make an indent in the centre. Fill each indent with a generous 1/2 teaspoon of IXL jam. Cover the jam with the remaining muffin mixture, ensuring jam is covered Bake for 20 minutes. Remove from oven and set aside to cool slightly Meanwhile, melt butter. Combine the extra sugar and cinnamon in a large bowl. When the muffins are cool enough to handle, brush each muffin with the melted butter, then roll in the cinnamon sugar. Serve warm ...