Here’s to new endeavours

Here’s to new endeavours and a start to my blogging life.  My husband of 26yrs nudged me this way.

I’ve had many ideas in my head over the years, collected by raising 2 lovely boys to being great young men.

I hope I can string my ideas together in a meaningful way that shows you can live within a budget.  It’s all about how I can use one item, recipe, idea in more than one way. I hope you like what I’ve learnt from many friends relatives and media sources. Cheers

Cheers to 2014

A brand New year
A brand new start,
Make the next twelve months
Be the best by far.
Good wishes and good luck,
Are sent your way,
From January to December,
May good luck come to stay.

Chocolate Cheesecake Balls

Chocolate Cheesecake Balls

Nice to have as a light snack or a light dessert.
Print Recipe Pin Recipe
Course Snacks & Sweets

Ingredients
  

  • 300 grams Chocolate flavoured cream biscuits (oreo styled biscuit)
  • 250 grams Cream cheese, softened
  • 1 cup Dessicated coconut

Instructions
 

  • Put all biscuits in a food processor and blend until fine crumbs.
  • In a bowl mix biscuit crumbs well with softened cream cheese.
  • Roll into small balls and roll to coat in the coconut, repeat until mixture is gone.
  • Refrigerate until set firmly or for a quick set 15 minutes or so in the freezer.

Notes

You can also roll chocolate balls in grated chocolate.
I have successfully made these with lemon cream biscuits with a squeeze of fresh lemon juice, but had to add a couple more biscuits to the food processor.
I have successfully made these with gingernut biscuits with a little chopped crystallised ginger rolled in coconut.
You can use TimTams but my suggestion would be to leave the balls over night as the Timtams are a slightly harder biscuit.
It seems that as long as you have your basic cream cheese and cream biscuit weights you can do the flavours you like.
I've also found these freeze well so can be made in advance or so that you don't eat them all at once.

White Christmas

 

White Christmas

Christmas time sweet.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Course Snacks & Sweets
Servings 18 pieces

Ingredients
  

  • 4 cups Rice Bubbles
  • 1 cup Coconut
  • 1 cup dried fruit
  • 1 cup powdered milk
  • 3/4 cup Icing sugar
  • 1 teaspoon Vanilla
  • 200 grams copha (solidified coconut oil)

Instructions
 

  • Mix all dry ingredients together in a large bowl.
  • Cut copha into cubes and melt in a bowl in the microwave, the smaller the pieces the quicker it will melt, approx 1 minute on high, melted but not boiling hot.
  • Pour vanilla into copha and mix, then pour over the rice bubble mix making sure all the dry ingredients are coated in copha.
  • Press into a lined slice tray, refrigerate, and cut into squares (it doesn't always cut where you want it to). Keep refrigerated. This will keep up to a week.
  • How many pieces depends on how big you cut your squares.

Notes

This mix can be put into small patty papers for individual servings, you will have to carefully push mix together, can top with a cherry piece.
You can put up to 1 cup of dried fruit into this mix, BUT my preference is to put 1/2 cup sultanas and 1/2 cup of chopped jube type lollies, eg berries or snakes cut into 1 cm lengths (lots of colours and gives that jewel effect). If you do buy jubes with a sugar coating be aware they will give the slice a slightly gritty texture, brush off a much as you can. OR you can just put in the cut up jubes/snakes to approx 1 cup.
Don't have copha try coconut oil.  I have successfully made this with coconut oil instead of the copha, mix in 100-200grams pour and mix pour and mix as you go until all rice bubbles are coated with the oil and dry mix.  Set as per recipe.

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