Choc Fridge Slice

I found this Easter Fridge Slice recipe in the April Coles magazine.  I adapted the recipe to make it dairy & gluten free.  Mine didn’t have any easter eggs so I think you could make it any time of the year, for a special treat.  As it was a no bake slice it was a good thing to make when we were away at the beach, as the oven in the unit doesn’t work very well.IMAG0520

Choc Fridge Slice

  • Time: 20 mins plus 2 hours chilling time
  • Difficulty: easy
  • Print

Ingredients:

  • 395g coconut cream
  • 100g nuttelex
  • 150g dark chocolate, chopped
  • 175g Orgran Itsy Bitsy Bears
  • 100g GF chocolate biscuits, chopped.
  • 1 cup chopped marshmallows
  • 3 candy rolls
  • 1/2 cup shredded coconut
  • 100’s & 1000’s to decorate

Method:

  1. Line the base & sides of a slice pan, allowing the sides to overhang.
  2. Place the coconut cream, nuttelex & chocolate in a saucepan over low heat.  Cook, stirring, until the chocolate & nuttelex melt & mixture is smooth.  Set aside to cool slighlty.
  3. Meanwhile, reserve 12 Itsy Bitsy Bears.  Place remaining Itsy Bitsy Bears, chocolate biscuits, marshmallows & coconut into a bowl.  Stir to combine.
  4. Pour the chocolate mixture over the biscuit mixture & stir until combined.
  5. Pour into the prepared pan & smooth the surface.  Decorate with the reserved Itsy Bitsy Bears and the 100’s & 1000’s.
  6. Cover with plastic wrap.  Place in the fridge for 2 hours or until firm.  Cut into pieces and store in air tight container in the fridge.

You could use any sweet GF and dairy free biscuits.  I also had a few leftover lollies that I used to decorate the top with, as well.

What special treats did you make for Easter?

 

 

 

Last Week’s Menu – 13 February 2017

Last week I managed to make a couple of quiche like slices for my children to try as lunch options.  I made No Green Stuff Veggie Slice which I took to my friends house for lunch with a small group of ladies.  There were a couple of slices left but my children didn’t try it.  I also made Bacon and Sweet Potato Slice which my son & I had as part of our lunch for most of the week.  I made it gluten free but my husband didn’t try it.

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Last Week’s Menu – 6 Feb 2017

It’s been a while since I’ve posted about what I’ve been cooking but thought I would start this again.  I’m not sure that I’ll do it every week especially as I sometimes end up doing the same things.

Anyhow here is what was on the dinner menu last week:

Monday – Ham steaks & pineapple with homemade sweet potato & potato chips, along with carrots & peas.  My daughter made this as we were watching my son’s futsal game, so came home to a cooked meal.

Tuesday – Beef Stroganoff served with rice, carrots & peas.

Wednesday – Leftovers
Thursday – We went to Mum & Dad’s for dinner where we had Quick Chilli Beef.

Friday – Homemade Pizzas.  My daughter & her friend made theirs on a bought pizza base.  For the first time I tried the yoghurt dough.  I used coconut yoghurt & GF flour.  This was yummy & will definitely make this again.

Saturday – Chicken Risotto that had been stored in the  freezer around Christmas time as we had so much food.

Sunday – Fish & Chips at Sandgate.  We had a church social gathering on the waterfront & everyone bought their own fish & chips for dinner, from one of the local Fish & Chip shops.

Other things I made last week were:

My son has been enjoying the LCM bars & muesli bars in his lunch box.

What have you been cooking lately?  Do you have any good lunch box recipes?

 

 

Last Weeks Menu – 25 April

Dinners:

Monday – Creamy Tomato ChickenCreamy tom chick3

Tuesday – Baja Steak (steak cooked on the BBQ, served with lime rice mixed with capsicum and tomato)

Wednesday – Pizza including a homemade gluten and dairy free pizza.  We were celebrating 2 birthdays.

Thursday & Friday- Burritos/Nachosnachos2

Saturday – Chicken Nuggets (just cut chicken breast into nugget size pieces and dip in egg and roll in a yellow maize flour with added herbs and sesame seeds), served with homemade potato chips, carrots and peas.

Sunday – BBQ which included steak, failsafe sausages, potato & sweet potato served with carrots and pea.

This week I’ve baked Brazil Nut Blondies, Choose peanut butter cookiesYour Own Adventure Lunchbox bar and Peanut Butter Cookies.  I also made 2 birthday cakes; one using this Apple Cinnamon Muffin recipe as a cake and the other using this Choose Your Own Adventure Cake recipe (I added some cocoa so reduced the flour slightly).

What has been on your menu?

Last Weeks Menu – 15 Feb

Last week was a fairly big week, baking wise.

I made No-Bake Walnut Cookies (which are stored in the freezer), raw brownie bites (don’t tell my husband what’s in them!), apple cinnamon muffins, Banana Blueberry Buckwheat Muffins (the recipe uses raspberries but I used blueberries instead), my version of My Kind of Bliss Bliss Balls, chocolate slice and passionfruit slice.  The passionfruit slice was an old recipe that I haven’t used in a long time as it isn’t gluten free.  I used tapioca flour & coconut flour to make it gluten free.

For breakfast I made an apple, almond & cinnamon chia pudding which lasted for a few days, served with some nut granola I had made the week before.

nacho scrolls

Nacho scrolls

For my sons lunches I made nacho scrolls with leftover Tric’s mince and scroll dough.  He also took a version of caesar salad a couple of days with the leftover chicken schnitzel.

For dinners we had:

Monday – Tric’s Minice – a nacho style mince

Tuedsay – GF pancakes for shrove Tuesday using an adapted version of my GF pancake

GF pancakes

The last GF pancake with brown sugar & orange juice.

recipe.  These worked well and they were all gone.  I’ll have to make them again soon.

Wednesday – Chicken Schnitzel

Thursday – Dinner at Mum & Dad’s – marinated chicken & vegies

Friday – French Onion Steak

Saturday – Mexican Meatballs

Sunday – Lasagna – all homemade including GF lasagna sheets, homemade tomato puree & homemade almond milk to make the cheese sauce.  It was the first time I have made my own pasta and will definitely do this again.  We rarely have lasagna as I can’t buy any lasgana sheets that both my husband and son can eat.

homemade lasagna

homemade lasagana

What have you been cooking or baking this week?

 

Last Weeks Menu – 1 Feb

As my son returned to school last week.  I did some baking in preparation for that.  For lunches I made Pizza Scrolls.  He only went to school for 3 days so I had some left for today.

I also made some Choc Crunch Granola, Seed Toast, chilli roasted trail mix (I used some almonds as well as the cashews & pine nuts instead of the pepitas), a version of spiced pumpkin seed cranberry snack bars (unfortunately something leaked on it while it was cooling in the fridge so it went a bit soggy).

For my husband I made a batch of Chocolate Brownies, gluten free chocolate chip cookies

GF choc chip cookies

Gluten Free Chocolate Chip Cookies

(I use dark Lindt chocolate instead of chocolate chips) and Paleo Oreo Cookies

Paleo Oreo cookies

Paleo Oreo Cookies

(mine weren’t paleo as I did use icing sugar in the cream filling),  Both of the new recipes were a hit and I will be making them again.

Dinners:

  • Monday – Boston Beans & Sausages
  • Tuesday – A GF meat pie for Australia Day!

    GF meat pie

    Gluten Free Meat Pie for Australia Day!

  • Wednesday – KFC (Krispy Fried) chicken made with brown rice flour, air fryer chips & coleslaw.  I did have something else on the menu but wasn’t feeling too well.  I sent my daughter to the shops for a BBQ chicken and a dry coleslaw mix but they didn’t have any so she bought me the chicken strips and I had the KFC coating in the cupboard so it was a quick easy meal.
  • Thursday – Mince & Pasta
  • Friday – Leftover mince & pasta (my daughter was not at home for dinner either Wed or Thurs so it was enough to feed 3 of us for 2 nights.)
  • Saturday – Korean Beef Noodle Bowls with rice noodles
  • Sunday – Rissoles, air fryer chips, carrots & peas

What have you been cooking this week?

Last Weeks Menu – 2 November

Last Weeks Menu was really not planned.  Since I worked Monday, my usual menu planning and shopping day, I just did a quick shop after work and bought what I thought we might need.  This did mean a few extra trips to the shop.

So the dinners that we did end up having were:

Monday – Leftover savoury mince with corn chips, the corn chips helped the mince go further.

Tuesday – BBQ with steak, sausages, cubed potatoes; served with carrots & peas.

creamy salsa chicken served with corn chips, cheese, lettuce & avocado.

creamy salsa chicken served with corn chips, cheese, lettuce & avocado.

Wednesday & Thursday – Creamy Salsa Chicken – I made up some macadamia cream as my daughter doesn’t like coconut.  Will be using this recipe again.

Friday – My husband & son had a GF/DF fry pan pizza and my daughter made herself a toasted sandwich as she was going out.  I was out.

Saturday – KFC (Krispy Fried Chicken) – made the coating with white rice flour as I didn’t have any brown rice flour and dipped the chicken in the coating, the egg & then back in the coating.  Always popular at our house.

Sunday – Ham steaks with pineapple, airfried potato & sweet potato chips with carrots & peas.  Both children enjoyed leftover ham steaks sandwiches for lunch today.

digestive marsmallow slice.

digestive marsmallow slice.

This week I have baked melting moments, coconut cupcakes (My daughter who doesn’t like coconut thought the shredded coconut was apple.  I used tapioca flour instead of buckwheat flour), chocolate slice, chocolate brownies & cracka-lackin crackle cookies.  I also made  a slice to use up some digestive biscuits my son had opened and not eaten.  I simply broke the biscuits up and then melted about 125g butter along with a handful or 2 of marshmallows, added more marshmallows & some cocoa to the biscuits, mixed it all together and set it in the fridge.  As our breakfast choices were getting a bit slim I also made some more  choc crunch granola .

What have you been cooking/baking lately?

Last Weeks Menu – 5 Oct

As we were away at the Sunshine Coast for part of last week I didn’t do much baking but we ate some of what I had baked the week before.

I continued wigreen breaky bowlth Caralee’s Breakfast Challenge.  So in the last week I’ve had Green Breaky Bowl (pictured); Choc Crunch Granola (with dried fruit, banana & coconut milk or with
some puffed corn); Choc Banana Pancakes; Superfood Berry Smoothie; Puffed Corn (with just some rice/almond milk) & of course on Sunday we had bacon & eggs.  Most days I also had Lemon & Ginger Tea

My son made the choc banana pancakes. Continue reading

Last Weeks Menu – 21 Sept

I’m going to start a new regular post on this blog to discuss what I have cooked or baked in the previous week. (We’ll see how I go).  I usually plan my dinners for the week and add them to my calendar.  We don’t always stick totally to it but it is a great start.  Each week I’ll try and compare what I had planned to what actually happens.

This past week I have done quite a bit of baking, some to eat straight away but the rest to freeze for future use.  So lets start with the baking.shortbread

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My GF Anzac Biscuits

Today is Anzac day in Australia & New Zealand.  ANZAC stands for Australian & New Zealand Army Corps.  25 April is the anniversary of the landing of Australian & New Zealand soldiers at Gallopili in 191520150424_130128_2.  However on this day we remember all soldiers from our respective countries that have served in all wars.

I wanted to try and make some GF Anzac biscuits that my husband could eat. Continue reading