Yes, all my favourite recipes involve chocolate…

Choc Crumble; Cookie base topped with white & milk chocolate |

I had purchased this bag of Cadbury drops to use in some kind of Easter recipe, but instead had opted for the more traditional Hot Cross Buns option.  Easter came and went and having not used them, I promptly forgot the bag of candy coated chocolate residing in the back of my fridge. Remember how much I love chocolate bark (especially involving cookies)? Well, this is something a little similar.

Kind of a cross between chocolate bark and chocolate slice. Essentially you’re making a cookie crust, like you would for cheesecake, but substituting the ‘cheesecake’ part for layers of melted chocolate.  I was jonesing for some chocolate bark, but also for some kind of crumbly cookie and this is what I came up with. It is so good. The chocolate texture is creamy and rich without being sickly. You don’t even really need the toppings. The Cadbury Drops were a nice addition, but I think next time I will go the more ‘grown up/ route and instead drizzle some lines of dark chocolate across the top. Mmmm!READ MORE


Homemade Icecream (Sandwiches)

Berry & Chocolate Homemade Ice Cream Sandwiches from

Ice cream is a serious weakness of mine and finding out how easy it is to make at home is possibly one of the most dangerous things that has ever happened to me! You only need some condensed milk and cream to make the base, and something to flavour the batch! Thank goodness it takes hours to set properly, or else I’d probably make a new flavour (and eat it all) every day!

My mother first made these ice cream sandwiches for us last Christmas. I’ve dabbled with home made ice cream sandwiches before but these are something entirely different. The ice cream is a little less heavy than the store bought stuff. It’s not as creamy or milky, and with the addition of the berries  you get a lovely fresh flavour with the wonderful crunch of the Toblerone chunks. Mmmm… I think I ate about 5 of these the first weekend I made them…. so much for the diet!

Of course you can use any mix in’s you want, if berry and chocolate isn’t really your thing (although trust me, the combination is better than you might think) If you want to eat the ice cream straight, you can always pour the batch into  a deeper container and scoop it into a cone or bowl to serve instead of sandwiches. There really are so many possibilities!

Berry & Chocolate Homemade Ice Cream Sandwiches from www.highwallsblog.comBerry & Chocolate Homemade Ice Cream Sandwiches from

What You Need:

2 Cups heavy whipping cream
1 can Sweetened Condensed Milk
1 packet of Frozen Mixed Berries, semi thawed
2 Toblerone bars
Wafer biscuits

What You Do:

1. Line the base and the long sides of a rectangular baking pan with baking paper, allowing paper to overhang about 5cm on each end.

2. Whip 2 cups heavy whipping cream until stiff peaks start to form.

3. Take the berries (semi thawed) and mash gently with a fork until about 2/3’s of the packet are mashed but there are still a few whole berries. Chop the Toblerone’s into small chunks and add to the berries.

4. Mix the condensed milk with the berries and chocolate in a large bowl until well combined.

5. Fold whipped cream into sweetened condensed milk mixture, work slowly and carefully, so cream doesn’t collapse. Fold until evenly combined.

6. Pour into the lined tray and smooth flat. Your mixture should be around 3 - 4cm deep. Wrap the whole thing in plastic wrap and then in tin foil and freeze at least 6 hours or until set.

7. Remove from the freezer and using a wafer biscuit as a guide, cut slices from the slab of ice cream.

8. Sandwich between 2 Wafer biscuits to serve. Re-wrap what you do use and return to the freezer for later.


Recipe: Icecream Sandwiches

Summer and I aren’t on speaking terms right now.

No, ‘Summer’ isn’t my friend named similarly to that of Zooey Deschanel in a certain movie; I’m talking about the actual season. Summer is a bitch. Summer is all “oh Dani, it’s such a hot day! You should make something cold and delicious, it’ll be fun!” and I’m like “Hell yeah, Summer! You’re so smart.” And just when you think you’re a freaking genius and everyone is going to be so impressed with your latest recipe- BAM! Summer comes around and Ruins. Everything.

You may have noticed I’m a little riled up for this weeks’ recipe. I’m probably over reacting. As I said, it was hot and therefore I decided that a recipe including ice cream would be the best idea ever. Who doesn’t love ice cream on a hot day? Summer apparently.

To be fair the cookie part of this recipe turned out brilliantly. They came out of the oven all soft and perfect and I was completely convinced this recipe was going to be the GREATEST thing ever. But the heat had different ideas when it came to adding the title ingredient. The ice cream lasted just long enough for me to snap a couple of quick photos before it turned from ‘melty goodness’ to ‘OMG now it’s just soup!’ Even rushing them to the freezer didn’t save the first batch of ice cream sandwiches. All that succeeded in doing was getting melted ice cream ALL through my freezer. I attempted a second batch the next evening and was a more successful but unfortunately was unable to get any photos. Ahh well. Lesson learnt, kids: buy premade ice cream sandwiches on a really hot day! On all other days, give these a try. They were extra delicious despite my temper tantrum.

What You Need:
185g of softened butter
3/4 cup of caster sugar
1 teaspoon of vanilla extract
1 egg
1 cup of corn flour*
1 cup of plain flour
1/4 cup of cocoa powder, sifted

What You Do:
1. Preheat oven to 180 degrees (or 160 degrees in a fan-forced oven) Line baking trays with baking paper.
2. Using an electric mixer, beat butter, sugar and vanilla until pale and creamy. Add egg. Beat until combined.
3. Sift the flour and cocoa powder over the butter mixture. Using a wooden spoon, stir to combine.
4. Cover and refrigerate the dough for at least 30 minutes before rolling.
5. Place dough between two sheets of baking paper and roll out to roughly 6mm thick. Using a large round cookie cutter** carefully cut out your cookies and place them evenly spaced on the prepared baking trays.
If dough gets a little soft after rolling, place in fridge until firm enough to handle. Similarly if you think the dough is too soft and it’s going to spread too much while baking, pop the trays in the freezer for 5 minutes before baking
6. Bake for 10-12 minutes until cookies are baked through but still soft.
7. Remove and allow to cool completely on a wire rack. Place the cookies in the freezer 30 minutes before serving.
8. To serve, place 1 – 2 scoops of ice cream on the base cookie and sandwich between the top cookie pressing the two together gently. Sprinkle around the edge any toppings you would like. I used dark chocolate shavings and sprinkles, but you can experiment with a multitude of combinations!

* 2 cups of plain flour will also work if you don’t have corn flour on hand. The corn flour just makes the cookies that little bit extra crumbly!
** I didn’t have a cookie cutter so I used a standard egg ring instead. Works just as well. 

Once your cookies are made you literally can make any combination you like! I had Neapolitan ice cream so I used those flavours with some toppings, but next time I’m definitely going to branch out and try some more exciting concoctions!


Oreo Cookie Crumble

I have a confession to make. I gave this recipe a fancy name so that it would sound more impressive. It’s actually the easiest thing in the world (but your dinner guests don’t need to know that!)

Ever since I discovered how to make chocolate bark it has pretty much become my go-to for an emergency dessert recipe. I have experimented with a few different toppings and flavours since my first attempt and I have finally found my favourite combination: White Chocolate and Oero. It’s so good it even deserves its own fancy name!

The thing about ‘Oreo Cookie Crumble’ (aka: White Chocolate & Oreo Bark) is it tastes a little different to regular bark. The first time I made these I was asked if there was a special ingredient in them, as when combined, the mixture ends up thicker and richer than your standard Chocolate Bark. The cookie crumbs and Oreo stuffing blend in with the white chocolate creating this Cookies and Cream flavoured bar of delicious. It’s thick and chunky and thoroughly addictive! Trust me, no one will suspect they took only minutes to whip up and with only two ingredients!
What You Need:
1 Bag of White Melting Chocolate
1 Packet of Oreos
Baking Paper & a Baking Tray

What You Do:
This will make a small batch; enough to share with a few friends in one sitting. As the mixture is quite thick when combined it does not stretch as far as normal chocolate bark.

1. Line a baking tray with baking paper and take 10 Oreo cookies and roughly chop into small pieces.
2. Take the remainder of the packet and chop into large chunks. Keep to the side.
3. Put the chocolate in a bowl to melt. You can do this properly over the stove, but I found it just as easy to melt in the microwave. Heat the chocolate for 10 second intervals until the chocolate on the bottom of the bowl starts to melt and the bowl is hot to the touch. Then stir the chocolate until all the pieces start to melt into a smooth consistency.
4. Add the chopped Oreo cookies to the melted chocolate and stir through until combined.
5. Pour the mixture onto the baking paper and smooth into an even layer.
6. Take the remaining Oreo cookies and sprinkle across the top of the mixture, pressing lightly into the chocolate to ensure it all sticks together. It’s important to add this top layer as the mixture will set a slightly off-grey colour, which doesn’t look as appetizing as it really is!
7. Refrigerate for around 30 minutes or until the chocolate has set properly. Once the chocolate has hardened completely, cut/break into pieces and serve. Store left overs (if there are any) in an air-tight container in the freezer.

Black Forest Cake - Part 1

So, my housemate just has to have a Black Forest Cake on his birthday. It’s tradition. His mum use to have the duty of making him one every year, but since we moved interstate the responsibility has (through my own actions) been passed onto me.Have you ever made a Black Forest Cake? It’s not hard exactly, but damn there is a lot of steps! It usually takes me about 5 or 6 hours from start to finish to bake the cake, let it cool, stew the cherries, whip the cream and put it all together. It’s definitely one of those recipes that make one feel like they have really accomplished something by the end of it! Now don’t let this deter you - it’s actually super easy!

First thing you will need to do is bake a standard chocolate cake. Today I’ll go through the basic cake recipe and tomorrow we will turn said cake into something a little more exciting!

For the Basic Chocolate Cake Recipe (via- taste):
What You Need:
Melted butter or margarine, for greasing
1/2 cup of cocoa powder
1/2 cup of boiling water
125g of butter at room temperature
1 1/4 cups of caster sugar
1 tsp of vanilla essence
3 eggs
1 cup of self-raising flour
1/4 cup of plain flourWhat You Do:

1. Preheat oven to 180°C.
2. Grease a deep round cake pan with the melted butter/margarine.
3. Sift the cocoa powder into a bowl and gradually add almost all the boiling water, stirring as you add to form a smooth, thick paste. Stir in remaining water and aside.
4. Use electric beaters to beat the butter, sugar and vanilla essence in a medium mixing bowl for 1-2 minutes or until pale. Add the eggs one at a time, beating well after each until combined.
5. Sift together the flours. Using a large metal spoon, fold the flours into the butter mixture alternating with the cocoa mixture, in 2 batches each, until combined. Spoon the mixture into the prepared cake pan and smooth the surface with the back of the spoon
6. Bake in preheated oven for 45 minutes or until a skewer inserted into the centre of the cake comes out clean. Stand for 3 minutes before turning out onto a wire rack to cool. Allow to cool completely before moving onto the next stage.
Cake’s never seem to rise properly in my oven (I can’t explain it - it’s fine in my mums oven?) So I actually made three chocolate cakes using this recipe and trimmed them to make three layers. If your cake rises enough to slice into three layers then you will cut your overall time down significantly.

Zombie Thickshake

When I was a child I was that fussy kid your mum hated having over for dinner. What’s that? You’re having your family’s all-time favourite dish? Yeeeaaahhh, I’m probably not going to eat that. I was fussy with all kinds of basic things most people eat on a daily basis, but every now and then I would admit to not liking something that practically everyone in the world loves and it would kick up a fuss.One such time occurred at my best friend’s house after school; her mum decided that she would treat us kids to something a little special – homemade milkshakes!  My heart sank. Now I know what you’re thinking; “Who doesn’t like milkshakes?!” and I don’t even have a proper explanation for you! I’ve never been a big fan of milk, so I was already at a disadvantage, but realistically, I never had a good reason for not liking milkshakes. I just didn’t.

I may have been fussy, but I was also very shy, so naturally I just kind of stood there awkwardly while she got out the blender and the milk, just silently freaking out as to what I was going to say when I was handed this frothy, milky beverage.

We were handed our milkshakes and instructed to take them outside to enjoy in the yard. I shuffled out, staring at the seemingly enormous cup of milk in a mixture of horror and disgust. Once we were out of earshot of the adults I tentatively whispered to my friend, “I don’t like milkshakes.” My friend stared at me dumbfounded for a minute, the only sound between us was the slurping of her straw as she finished off her own milkshake. Without a word, she silently handed me her empty cup and liberated my untouched milkshake to be enjoyed as ‘seconds’. It was the perfect plan. That is of course until she became violently ill from ingesting an excessive amount of milk and sugar. Our ruse was discovered pretty quickly after that…

It was a couple of years before I gave milkshakes another proper try, this time in the form of thick shakes. Now I know that milkshakes are delicious and all, but whoever decided to replace half the milk with copious amounts of ice cream was a genius. I may not be a huge fan of milk on its own, but ice cream is something I can get behind every time! I’ve never looked back!

The best thing about Milkshakes/thickshakes is that the method is pretty much the same regardless of what flavour you choose. If you decided to go with strawberry or chocolate, I would suggest adding in a tough of flavoured toppings or actual fruit but as it stands this is a pretty simple way to make yourself a shake. Normally I don’t make mint flavoured recipes, but the green colouring was totally necessary for the Zombie theme so I made an exception…

What You Need:
Mint Choc Chip Ice Cream
Full Cream Milk
Peppermint Crunch Chocolate bar (or similar)
Red Food Colouring (flavourless)What You Do:
1. Add together 1 cup of milk and roughly 1 cup of ice cream together in a blender and pulse until a thick, smooth consistency. I like my shakes to be EXTRA thick, so you can alter these amounts until you get the desired consistency.

2. Take a serving glass and add around 1 teaspoon of food colouring – enough to cover the bottom of the glass.
3. With the shake mixture ready to pour, take the glass and swirl the food colouring around the lower half of the cup so that the sides are coated. Quickly, before the colouring starts to settle at the bottom again, pour out the excess and quickly pour in your shake mixture filling to 2cm from the rim of the glass. You should have created a marbled red and green effect around the edge of the glass. The colouring wont affect the taste of your shake.
4. Using an ice cream scoop, spoon out one or two scoops of ice cream into the centre of the glass.
5. Using a rolling pin or something heavy, gentle crush the Peppermint Crunch Bar while still in the packet. Sprinkle the crushed pieces on top of your shake.
6. Serve immediately and try not to make as much of a mess as I did. (Especially with the food colouring, that stuff staaains!)

Sunday Sessions: 23.09.12

LINE ONE: 17-year-old Jessica Trinh takes beautiful beautiful and creative portraits of her two dogs; a Golden Retriever named Chuppy and an Australian Shepherd named Daisy. Her flickr stream is a testament to her amazing talent as a photographer. I am in awe of her ability to capture light, colour and personality in every photo!
LINE TWO:  I wish I would come across installations like this Interactive Cloud in my everyday life! Artist Caitlind r.c. Brown created a giant cloud from 1,000 working lightbulbs on pullchains together with 5,000 donated burnt out lights donated by the public. Pulling the chains causes the cloud to sort of flicker and change light. I’m so sure the video doesn’t do this project justice, It would have been so beautiful to witness!
LINE THREE: I spotted these fabulous animal sweaters from Modcloth over at The Dainty Squid and even though it’s summer now, I had to share them myself. Adorable! (1, 2, 3, 4)
LINE FOUR: BreakBot have released their latest album, By Your Side, can be purchased in the form of a delicious Chocolate record! The record can even be played on a record player (as long as you don’t mind ruining a few needles and cleaning up the chocolatey mess!) Yuuuum!

Nutella Cheesecake Recipe

Whenever I clean out my fridge I find all these left over ingredients from past recipes. Sometimes they aren’t very useful (why did I have a bag full of butter beans?!) and sometimes they are awesome! This week’s clean turned up one of the latter kind. I must have bought way too much cream cheese from my cheesecake cookie adventures a few weeks ago because I found an unused packet down the back of one of the shelves. Not wanting to let it go to waste I went searching for another ingredient and came across the left over Nutella from last week and an idea started to form… My mother (knowing my love for Nutella) had sent me a link to this fabulous recipe from My Baking Addictionand I had wanted to try it ever since but I never had a reason (until now!)I altered the recipe slightly as I found a few steps work better for me when completed a little differently from the original recipe - but it really couldn’t be easier! The main thing I learned, is that these are delicious but fairly rich! Next time I will make them in smaller sizes, as the ones I made were really enough for two people… not that anyone complained…

Double Header: Nutella

Okay so, everybody loves Nutella. It’s a universal fact. I thought I was the exception to this rule until  I was about 19 years old when a random series of events resulted in me eating a whole jar with tiny teddy’s as ‘spoons’. Good times.Ever since then I try not to have Nutella in the house too often, lest my boyfriend find me sitting on the kitchen floor eating it straight out of the jar (which I still maintain is the best way to eat it!) If you’re not into the undignified way I choose to ingest Nutella I have another option for you.Actually, I love you guys so much, you get a double you could always choose one of these super easy recipes (each only having 2 ingredients)and you can whip them both up in around 20 minutes.READ MORE

Recipe: Choc Chip Cookies

Chocolate Chip Cookies are always a crowd pleaser in my family. Considering how easy they are to whip-up, they are also one of my favourite treats to make when I know I have guest coming around.
I started making these babies around two years ago as fundraising for Movember. I sold them in the lunch room of my office. They were so popular I was making multiple batches every 2 days for the whole month of November! Now I make them for birthdays, morning tea’s and sneaky weekend snacks. Needless to say, I have perfected this recipe to exactly how I like it. And I wont lie, these cookies are SO addictive! Crispy on the outside and soft and chewy on the inside, with crazy amount of chocolate chips. Mmmmmm!READ MORE