Who doesn’t love a Spotty Cookie?!

Seriously.

And now you’ve got a recipe that is SO simple and SO yummy, you’ve genuinely got no excuse not to whip up a batch!

That said, I used to make this recipe ALL THE TIME years and years and lifetimes ago…. but it’s been ages and I don’t know why!

Looking at the pictures you’ll see that I made some with 3 spots and some with 5, I also used a very heaped tablespoon to measure out the cookie dough portion….

Feedback to myself on this batch would be to make the cookies half the size i.e. a flat teaspoons worth of dough, and top with 3 spots only. They’ll seem small but they grow in the oven and due to the short-bready nature of this dough, I think they definitely work better as a ‘mouthful’ style cookie as opposed to a tennis ball sized one!

No electric mixer is required and the recipe only calls for a handful of ingredients so……

GET BAKING!

Kali Orexi,

Phoodie

INGREDIENTS – Make approx 70 small cookies

200g butter, melted

1 cup white sugar

2 teaspoons Vanilla essence

2 eggs

3 cup self-raising flour

Lotsa M and Ms!!!

METHOD

1) Preheat the oven to 180 deg cel.

2) Combine butter, sugar, vanilla and the lightly-beaten egg in a bowl.

3) Sift the four on top of the mixture and mix together well.

4) Cover the bowl and place in fridge for 20 minutes.

5) Take a small amount of dough (about a level teaspoons worth) and roll it into a ball. Flatten gently and top with 3 M and Ms.

NOTE (In the pictures I used too much dough per cookie, definitely make them smaller than that!)

6) Place each cookie onto a baking paper lined tray, an inch apart and when tray is full, bake in oven for 12 mins / until cookies are lightly golden.

7) Remove from oven and cool on a wire rack.

These cookies store for up to a week in an air-tight container.

Regular readers know how much I love rocky road….

All you need to do to realise that is to have a browse through my previous recipes…. every 2nd one is a unique PHOODIE Rocky Road creation!

That said, I can’t believe how long it has taken me to do a Tim Tam version!

And it’s an ABSOLUTE CRACKER! Feel free to experiment with the different flavours of Tim Tam to mix things up a bit.

Personally, I don’t think anything beats the classic milk (and the white are my second fave choice, hence the combo in this recipe!)

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Kali Orexi!

INGREDIENTS

Makes a large dish (approx 23 x 35cm)

2 x 165g packets White Tim Tams

3 x 165g packets Milk Choc Tim Tams

100g roasted hazelnuts

280g white marshmallows

3 x 350g blocks milk chocolate

METHOD

1) Line your dish with baking paper and set aside.

2) Chop up all of the Tim Tams, then set aside 1/2 cup chopped white ones and 1 cup chopped milk ones for the topping.

3) Place the chopped Tim Tams (but not the ones you have set aside), the marshmallows, and the hazelnuts in a bowl and gently mix.

4) Melt the milk chocolate in the microwave in 10 second bursts, stirring in between, or, over a bain marie.

5) Pour melted chocolate over the other ingredients and stir well before transferring to baking paper lined dish.

6) Top with reserved chopped Tim Tams, as shown in the pictures, and set in fridge for at least an hour.

I love to serve this on a wooden chopping board with a knife. It allows guests to take as little or as much as they like!

I follow an incredible account on Instagram called @run.cheat.repeat

I am constantly blown away by their creations! Talk about drool-worthy….

And while some may argue today’s post isn’t a ‘recipe’… I definitely wanted to post the CONCEPT anyway!

All you need is Toblerone and Oreos…. as the name suggests!

Melt the Tob, Dip the O’s, Set, Eat, WEEP!

Kali Orexi!

Phoodie

No matter WHAT the occasion, if a plate of my chicken sambos is floating around, I can assure you, they will ALL be eaten!

Everyone (except for vegetarians!) loves a PHOODIE Chicken Finger Sambo!

I’ve been meaning to get this recipe up here FOREVER, but I always forget to take snaps when I’m making them…. but not this time! No way! I made sure the camera was on standby and so here you go….

Enjoy!

Kali Orexi!

Phoodie

INGREDIENTS

1 x large store bought BBQ chicken with stuffing

1 bunch chives, chopped finely

6 long stalks celery, chopped into small pieces

1 cup roasted slivered almonds

440g whole egg mayonnaise

1 loaf multigrain bread

salt and pepper to taste

butter (for bread)

METHOD

1) Remove all of the meat from the chicken carcass. Chop into small pieces and place in a bowl. Also remove 2 – 3 pieces of the crispy chicken skin, chop that and mix it in with the meat.

2) Remove the stuffing from the chicken and place into the bowl with the meat.

3) Chop the chives and celery and add them to the bowl. Also add in the roasted almonds.

4) Add the mayonnaise to the bowl and then mix all ingredients together well.

5) Add salt and pepper to the chicken mix, stir well and taste. Adjust to suit.

6) Take 2 slices of bread, butter each side, add a generous amount of chicken mixture to one slice of the bread, spread evenly and place the other slice of bread on top. Repeat until 9 sandwiches are made.

7) Chop off the crusts and then slice each sandwich into 3 even fingers.

8) Serve immediately, or individually glad wrap each sandwich (before cutting) and store in a tupperware container in the fridge for up to 24 hours. Cut just prior to serving.

Note: these sandwiches can be frozen. I would always wrap them individually, uncut, and then store them in a large tupperware container in the freezer for up to 2 months.

The original ‘Freckle Rocky Road’ recipe that I published a little while back, has proven itself to be one of my most clicked on recipes EVER…. (Click here to see it!)

So in light of that, I thought a white chocolate version would go down a treat! Ideally, this slab of rocky road should be topped with white chocolate freckles, but these are quite hard to find, so I just shook out a good old bucket load of hundreds and thousands as a topper and voila! Done! Make sure to send me a picture if you make it! :) Phoodie

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INGREDIENTS

Makes a large dish (approx 23 x 35cm)

380g Peanut M and Ms

280g Maltesers

300g Crispy M and Ms

280g pink and white marshmallows

3 x 350g blocks white chocolate (you can use any chocolate you like, I use Milky Bar!)

Hundreds and Thousands

METHOD

1) Line your dish with baking paper and set aside

2) Place all of the ingredients except for the white chocolate in a bowl and gently mix.

3) Melt the white chocolate in the microwave in 10 second bursts, stirring in between, or, over a bain marie.

4) Pour melted chocolate over the other ingredients and stir well before transferring to baking paper lined dish.

5) Top with hundreds and thousands as shown in the pictures and set in fridge for at least an hour.

I love to serve this on a wooden chopping board with a knife. It allows guests to take as little or as much as they like!

KALI OREXI!

My sister in law Jackie has been making this delicious creation for YEARS, and I challenge you to find a more delicious recipe!

Ingredients (Makes a 20cm x 20cm slice)

For base

1 cup plain flour, sifted

½ cup coconut, desiccated

125g salted butter, melted

½ cup brown sugar

pinch of salt

For filling

125g salted butter, chopped

2 x 395g cans sweetened condensed milk

1/3 cup golden syrup

For topping

200g milk chocolate, chopped

1 tablespoon vegetable oil

Method

1. Preheat oven to 180 degrees Celsius.
2. Place the flour, coconut, melted butter and sugar in a bowl and stir to combine.
3. Press the mixture into the base of a baking paper lined 20cm x 20cm tin.
4. Place in the oven and bake for 20 minutes until dark golden in colour.
5. It’s now time to make the caramel filling. In a saucepan, over medium heat, melt the butter, condensed milk and golden syrup together.
6. Whisk continuously for 6 minutes until the mixture has thickened, making sure to scrape the sides and base of the pan with a spatula during this time.
7. The base will now be cooked, so pour the caramel over it evenly and cook for 25 minutes until dark golden in colour.
8. Place cooked base with caramel filling into the fridge until cold.
9. Once chilled, make the chocolate topping. Melt the chocolate in a microwave in 20 second bursts, stirring in between. Once melted, add the oil and stir.
10. Top the slice with the chocolate mixture using a spatula to spread.
11. Place slice into the fridge for at least an hour before removing and slicing with a sharp chef’s knife.

I love this.

For several reasons.

1) It involves Hummous. And whether you spell it Hummus, Humous, Hommos, or any other way, I bloody love the stuff.

2) Kids can make it.

3) Kids love to eat it.

4) It’s healthy AND super simple to whack together!

There kinda is no traditional list of ingredients or method but rather a description of how to put it together, so here goes….

Chop the tops off as many capsicums as you like. making sure to buy a variety of colours. Generously spoon either homemade or store bought hummous into each one. Stand them nose to tip (as per my photos.) Chop cucumber ‘wheels’ and pin them into place with toothpicks or a dollop of hummous. Chop celery, cucumber, capsicum and carrot sticks and wedge as many as you can fit into each capsicum ‘carriage’… ENJOY!

This one’s a cracker.

I mean, they all are.

I don’t publish recipes unless they too are “a cracker.”

But this one…. this one’s just…

Oh, the crunch, the sweetness, the creaminess of the fudge….

And just THREE ingredients! It’s THAT simple!

Only one problem – one slice is never enough!

Kali Orexi!

INGREDIENTS

395g Sweetened Condensed Milk

400g Milk Chocolate (can use Dark)

2 x 170g blocks Dark KIT KAT (can use Milk)

An additional 90g Dark KIT KAT (can use Milk), chopped, to decorate

METHOD

1. Line a 20cm square cake tin with baking paper.
2. In a pan over a medium heat, combine the condensed milk and the milk chocolate. Whisk continuously until combined.
3. Once combined, remove from heat and allow to cool for a minute.
4. Pour half of the mixture into the tin and spread with a spatula.
5. Place the two blocks of KIT KAT in the tin so as to cover the fudge and then pour remaining half of fudge mixture on top of KIT KAT and spread evenly with spatula.
6. Top with additional chopped KIT KAT.
7. Set in fridge.
8. Slice with sharp chef’s knife.

Stores for a week in tupperware in the fridge.

2 Ingredients and an ice cube tray.

That’s all you need.

Oh, and a spoon.

Oh, and yeah, I had some spare silver leaf lurking in my kitchen so I chucked that on the top, for a ‘fancy’ effect.

These choccies make the best gift and are super yummy so if you’ve got no one to give them to, then give them to yourself!

Kali Orexi!

Phoodie

INGREDIENTS

300g Milky Bar ‘with baked cookies’

14 x 1/2 teaspoons Nutella

14 piece ice cube tray

silver leaf to decorate (optional)

METHOD

1) Melt half of the chocolate in the microwave. Using a spoon, half fill each of the ice cube spots. Place in fridge for 1/2 hour.

2) Remove from fridge and add 1/2 teaspoon of Nutella on top of each of the chocolate spaces.

3) Melt the rest of the chocolate and fill each ice cube spot to the top.

4) Set in fridge for 2 hours. Remove chocolates from tray and add silver leaf to the top of each one.

These will keep in the fridge for 10 days. If presenting them as a gift buy a small box, line with baking paper and fill it. Wrap the box with a beautiful ribbon!

“It’s the MOST Won-der-ful time of the yeaaaaaaaar!”

It really is.

And for so many reasons!

It’s Summer.

School’s out.

Work’s out (for a short while anyway!)

…..and Christmas is on it’s way!

Apart from all of the ‘serious stuff’, to me, Chrissy is about receiving gifts and stuffing one’s face! What could be better!?

What?

WHAT?!

Ohhhh… GIVING gifts! Yes, yes, that’s right, it DOES feel better to give then to receive…. sometimes…

But WHAT to give to the person 1) who has everything 2) who you don’t know that well 3) who you don’t want to spend a million dollars on?!

THIS.

Fabulously and deliciously cute Reindeer Chocolate bark! I normally use dark chocolate but you can definitely mix it up and use milk or white to suit the recipients tastes!

Some other awesome edible ideas are my Mini Christmas Puddings (click here), my Mint Chunk Rocky Road (click here), my Rocky Road Christmas Wreath (click here) and my Reindeer Cookies (click here.)

In other news…..I am taking a little bit of time off over December! You’ll still find me hanging out on Social Media though, on FACEBOOK – www.facebook.com/phoodieblog and on INSTAGRAM -www.instagram.com/phoodiegram) And with that said, I would like to take the opportunity to wish everyone a safe and happy Christmas (if you celebrate) and a wonderfully sunny ‘Festive Season’ (if you’re not a Christmas person!)

Thank you SO much for all of your support in 2016! I look forward to an even bigger, brighter, better and tastier 2017!

Phoodie :)

INGREDIENTS

To make a large tray

900g dark chocolate, melted

2 pretzels per reindeer

1 red skittle per reindeer

2 candy eyes per reindeer

Silver cashous/balls

Silver leaf – optional

METHOD

1) Melt the chocolate in 20 second bursts in the microwave. Make sure to stir in between.

2) Spread melted chocolate over a baking paper lined tray.

3) Use pretzels, eyes and skittles to form scattered ‘reindeers’ as per images below.

4) Sprinkle cashous in clusters.

5) Apply silver leaf randomly.

6) Set in fridge and then snap into pieces to serve.

KALI OREXI!