White Christmas

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Christmas is just around the corner, which means now’s the time to start thinking about all the beautiful treats you’re going to bake this festive season. Seriously, it will be here before you know it!

One of my favourite things to whip up over the festive season is White Christmas. Not only is it one of the quickest things ever to make, but there are a hundred different twists you can take on it to tailor it to your own tastes – or those of the lucky people you gift it to!

But this particular White Christmas recipe is one of my absolute favourites – it’s just so festive! Think creamy white chocolate packed with chopped glacé cherries, blanched almonds, pistachios and a few rice bubbles for extra crunch. Good, right?

The trick when making something as simple as White Christmas is making sure that the ingredients you use are top quality – think about it, when there are only a few ingredients, you really need each one to pop! That’s where Tasti comes into the mix!

Tasti’s range of glacé cherries and nuts are my go-to each Christmas (and let’s be honest, anytime I bake with fruit and nuts throughout the year). You can always rely on their products to be top notch – plus they’re packaged in handy amounts to help make baking easy, with both grams and cup measures on every pack.

So grab the ingredients and get baking – I’m sure you’re going to love this recipe!

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White Christmas
Makes approx 28 pieces

Ingredients

  • 75g Tasti Red Glace Cherries, halved
  • 75g Tasti Green Glace Cherries, halved
  • 140g Tasti Blanched Almonds, broken
  • 140g Tasti Pistachios, broken
  • 2 cups rice bubbles
  • 500g white chocolate, broken
  • 1 tsp vanilla essence

Method

  1. Grease and line a 20x30cm slice tin with baking paper. Set aside.
  2. In a medium bowl, combine glace cherries, nuts and rice bubbles. Stir gently until well combined. Set aside.
  3. Place chocolate in a large pot over very low heat. Stir continuously until melted and smooth. Add vanilla essence and stir until combined.
  4. Remove chocolate from heat and add dry ingredients (I left a handful in the bowl to scatter on top). Stir until well combined and scoop into prepared tin. Press evenly.
  5. Scatter with remaining dry ingredients (if desired). Place in fridge for 2 hours or until set. Slice using a warm knife.

giveaway_HTWD

Thanks to the lovely team at Tasti, I have a fab prize pack to give away to one lucky reader with a whole bunch of Tasti products!

To enter, simply comment below and let me know what your favourite thing to bake at Christmas is.

Entries close at 11.59pm Thursday 8 December and the winner will be drawn at random on Friday 9 December. Winner must make contact within 3 business days or they will forfeit the prize and a new winner will be drawn. Sorry – this giveaway is only open to New Zealand residents.

This post was made possible with thanks to Tasti. All recipes, images and opinions are, and always will be, my own.

Raspberry and coconut supergrain slice (+ WIN!)

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Looking for a slice that’s super simple to make but packs a punch, right from the base to the topping? Then you’ll love this easy raspberry and coconut supergrain slice.

Imagine a chewy and flavoursome base packed with cocoa, toasted coconut and six supergrains (think everything from quinoa to amaranth), topped with a sweet coconut filling dotted with freeze-dried raspberries and finished with a drizzle of dark chocolate, coconut flakes and a few more raspberries for good measure. Sounds good, right?

But the best part is that despite being absolutely packed with flavour and supergrains, this slice is a breeze to make – and you don’t need to spend hours trawling the supermarket aisles for all kinds of unusual ingredients. All you need to do is pop by the muesli bar aisle and grab a couple of boxes of Tasti Supergrain Bars.

Tasti’s Cocoa, Toasted Coconut & Quinoa Supergrains bars make this slice so simple – all you need to do is crush them up, mix with a little melted butter and you have a beautifully flavoursome base all sorted.

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The unique combination of quinoa, amaranth, buckwheat, brown rice, oat and millet makes for a deliciously textured and flavoursome base that really is delicious – and you don’t usually rave about a slice base! This recipe uses eight bars (just under two boxes) which means you’ll have a couple left over to enjoy on the go – and you’ll totally want to, they’re that good.

With all that goodness going on in the base, this slice brings a bit of extra sweetness in with the filling – a beautiful combination of condensed milk, coconut and freeze-dried raspberries, with a couple of eggs to help it set nicely. Top that off with a topping that’s as pretty as it is flavoursome, and you’re onto a winner.

So pop in-store and pick-up some Tasti Supergrain Bars and get baking – I’m sure you’re going to love this one!

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Raspberry and coconut supergrain slice
Makes approx. 32 pieces

Ingredients

Base

  • 240g (8 bars) Tasti Cocoa, Toasted Coconut & Quinoa Supergrains bars
  • 50g butter, melted

Filling

  • 395g condensed milk
  • 225g desiccated coconut
  • 2 eggs, lightly beaten
  • ½ cup freeze-dried raspberries
  • Pink food colouring

Topping

  • 50g dark chocolate, melted
  • ¼ cup freeze-dried raspberries
  • ¼ cup coconut flakes

Method

Base

  1. Break Supergrains bars into pieces and place in the bowl of a food processor. Blend to a fine crumb. Add melted butter and mix until well combined.
  2. Scoop mixture into lined slice tin and evenly spread across base of tin. Press firmly and set aside.

Filling

  1. Preheat oven to 180 degrees Celsius.
  2. In a medium bowl, combine condensed milk, desiccated coconut and eggs. Mix until well combined.
  3. Gradually add pink food colouring until desired colour is reached. Add freeze-dried raspberries and fold through mixture until well combined.  
  4. Scoop over prepared base and spread until base is evenly covered. Place in oven and bake for 20 minutes or until lightly golden. Allow to cool completely.

Topping

  1. Lift slice from pan and place on a chopping board.
  2. Spoon melted chocolate into a small bag and snip the corner. Drizzle around half the chocolate over the prepared slice. Sprinkle with freeze-dried raspberries and coconut flakes, then drizzle with remaining chocolate.
  3. Place slice in fridge until chocolate is set (approx. 5 minutes) before slicing into squares. Store in an airtight container.

giveaway_HTWD

Thanks to the lovely team at Tasti I have a great little prize pack to giveaway to one lucky reader, including one box of all three Supergrains bars: Almond, Cranberry & Linseed, Pepita, Chia & Manuka Honey and (of course) Cocoa, Toasted Coconut & Quinoa.

To be in to win, simply leave a comment below letting me know which Supergrains bar you would most like to try.

This recipe was made possible thanks to Tasti. All comments, recipes and images are my own.

Entries close 11.59pm Monday 19 September. The winner will be chosen at random and notified on Tuesday 20 September. Winner must make contact within 3 business days or they will forfeit the prize a new winner will be drawn. Sorry – this giveaway is only open to New Zealand residents. 

 

Chocolate & almond Christmas tree

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There’s so much going on during the festive season that it’s easy to get a bit overwhelmed – not only are there decorations to put up, gifts to buy and Christmas parties every other night, but chances are you have a whole lot of baking on your to-do list too.

That’s where this homemade chocolate and almond Christmas tree comes in. Whether you’re after something tasty to gift to a friend or pop in the middle of the table of Christmas day, this simple treat has got you covered.

Made entirely from melted chocolate, almonds and apricots, there’s no need to turn on the oven to make this festive treat which makes it perfect for kids to lend a hand with. And despite being so easy to make, the finished tree is a real showstopper.

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Mondayitis (+ Giveaway)

Happy Monday!

And welcome to November. I can hardly believe it’s November already – Christmas is so close you can almost see it.

I hope you had a wonderful weekend and that you had a great time celebrating Halloween – we’re into such a fun time of year, aren’t we? Here are five things to get your week off  to a great start…

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Mondayitis

Happy Monday!

After weeks and weeks of busy weekends we finally got a chance to take some time out and relax this weekend – it was amazing! For me that meant spending a lot of time in the kitchen baking some rather special treats – not only the doughnuts I shared yesterday, but some decadent creations I can’t wait to share in coming weeks.

I hope you had a wonderful weekend too and are kicking off the week nice and rested. Here are five things to get your week off to a great start…

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