Chocolate Honeycomb Snaps - The Sweet Swap

When I signed up for The Sweet Swap I was conjuring up in my mind incredible sweet creations reminiscent of my childhood reading the fantasy world of The Magic Faraway Tree...

I wanted shortbread, toffee, chocolate, honeycomb, meringue....

But the week of baking began and somehow I just started creating as I went along - hence my Chocolate Honeycomb Snaps were born - and wow I was not disappointed.

These little bites of deliciousness are crispy, sweet, salty and leave you wanting more.

They may seem complicated but when you break it down into its components it is really simple.

To make the shortbread you combine flour, rice flour, sugar and butter until a dough forms.

Combine your cocoa into half of the dough.

Roll the doughs out and cut into a rectangle shape.

Take your salted honeycomb (recipe at the end) and process until a powder.

It is pure gold.

Generously sprinkle a layer of honeycomb powder over the dough. 

Top with the alternate dough and sprinkle again with honeycomb powder

Carefully roll up.

After chilling in the fridge cut your roll into slices.

Place on lined baking tray leaving plenty of space.

Transfer to a cooling rack.

Drizzle with a little dark melted chocolate.

Last but not least it was such a delight to package these beauties and post off to my three Sweet Swap Matches - The Hangry Bitch, Voracious Vander and The Random Foodie.

 A huge thank you to Belly Rumbles and Chewtown for hosting such a great event where all the bloggers were able to share our love of baking and also to help some of the greatest people in need, providing banana shoots for families in Uganda.

But of course I cannot leave you without sharing the wonderful sweets I in turn received in the post.

Nutty BonBons from One Small Pot

Macadamia Toffee Crisps from Apricot Tart

Chablis Hearts from Flame Tree Flowers

Chocolate Honeycomb Snaps

(makes 50)

Salted Honeycomb Powder

100g caster sugar (I use raw)

50g honey

30g water

1/2 teaspoon salt (I used crushed pink salt)

1/2 teaspoon bi-carb soda

Line a shoe box with baking paper, ready to pour the honeycomb into (Zumbo tip!).

Combine sugar, honey and water in a small saucepan over medium heat, stir to dissolve and then bring to a boil until 150 degreesC. Take off heat and whisk in the salt followed quickly by the bi-carb. 

Pour into box and allow to cool completely.

Break into pieces and process until a powder.

Shortbread (plain and chocolate)

1 cup plain flour

1 tbsp rice flour

125g butter

1/4 cup caster sugar (I use raw)

1 tbsp cocoa

50g dark chocolate

Combine the flours, butter and sugar until a dough forms.

Divide the dough in two, set one aside and incorporate the cocoa into the other.

Roll out the doughs between grease proof papers until about 2-3 mm thick. 

Using a rectangle template (I a used a sturdy flyer covered in foil - 10cmx21cm) cut out shape.

Carefully spread out an even layer of honeycomb powder on the rolled out plain dough,

layer on the piece of rolled out chocolate dough, and carefully spread another even layer of honeycomb powder.

Carefully roll up. 

(You should be able to make two rolls.)

Place in fridge for about 15 minutes and preheat oven to 160 degrees celcius.

Cut into slices (4-5mm) and place on lined baking tray.

Bake for 25 minutes.

Leave on tray for a couple of minutes then transfer to a cooling rack.

Melt dark chocolate in a ceramic bowl over a saucepan of simmered water. 

Put in a ziplock bag while hot and let cool for a few minutes so its not so runny and more controllable to pipe. 

Cut a very small corner of the bag and drizzle over the cooled snaps.

Caramelised onion, beetroot and goats curd tart

This dinner came about because I made a huge batch (obviously wasn't thinking) of Sammy and Bella's beetroot dip. Half of it I used to make chocolate cake, yes complete with cumin, and wow I really liked it. The rest I froze in ice cube trays for the lunch box and snacks. 

I made a shortcrust pastry (using flour, yoghurt and butter) and cooked it until a little brown.

Topped with some caramelised onions (I cooked them over low heat in some butter with brown sugar and balsamic).

Whisked up a couple of eggs with half a cup of milk and seasoning.

After pouring over the onions I spooned plenty of beetroot dip on top.

Finally I dolloped on a generous amount of goats curd.

In to an 180degree oven it went for about half an hour.

It was good, such a classic flavour combo that works so well.

Such a pretty tart served with some crispy kale.

Chocolate Raspberry Tartlets

This sweet treat came about after we were given these beautiful raspberries from Orange.

As nice as they were to just eat, I wanted to make something a little special.

Firstly the pastry is prepared by combining flour, butter and icing sugar to a crumb.

The cold egg yolk then brings it all together.

The dough then rests in the fridge. You may notice my dough has only just come together but I find the rolling out completes the process.

Roll out the dough, I often do so between grease proof paper.

Put in very well greased tins, rest again in the fridge, then prick lightly and bake until golden.

I would like to try the baking beads but am yet to buy some....

Once cooled I added some raspberries which I had warmed in a saucepan to soften, and drained most of the liquid away. 

To make the ganache simply heat cream then remove from heat and stir in the chocolate, I used half dark and half milk.

Spoon on top of your raspberries and allow to set.

So yummy! The tart raspberries went perfectly with the deep chocolate and the crispy pastry.

Would make a lovely christmas treat :)

Chocolate Raspberry Tartlets 

(makes approx. 1 dozen)

Pastry

90g salted butter

1 cup flour

2 tbsp sifted icing sugar 

1 egg yolk

Rub the butter, sugar and flour until like bread crumbs. Add in the egg yolk to bring it together, you may need a little cold water. Wrap in plastic wrap and rest in fridge for half hour. Roll out and and cut to size, place in well greased tins. Rest in fridge for 10 minutes. Prick pastry and cook in a preheated 200C oven until golden (about 10-15 minutes)

Filling

200g raspberries

Warm in a saucepan and then strain.

Once cool spoon into tart cases.

Ganache

1/4 cup cream

50g dark chocolate

50g milk chocolate

1tsp butter

Heat cream until hot, take off the heat and add the broken up chocolate, stir until thick and smooth.

Stir through butter.

Spoon over the top of raspberries and refrigerate until firm.

Layered Rhubarb & Lemon No Bake Cheesecake

This is a delicious dessert that I grew up eating as it is a recipe from my mum. Well her recipe is for lemon passionfruit cheesecake so I did experiment a little!

The base is made by crushing up sweet store bought (or homemade) biscuits and mixing with butter before pressing into a tin with a removable base. I should have used a little extra butter as mine is a little crumbly.

I made this for my lovely sister in law who had a birthday on the weekend.

It is a great cake to make as it is best made a day in advance.

I made the base mix of cream cheese, cottage cheese, vinegar and condensed milk before splitting the mixture in two. I then added lemon juice, rind, gelatine and whipped cream to make my first layer.

For my top layer I added pureed cooked rhubarb, gelatine and whipped cream.

Then you just refrigerate.

It was delicious, still one of my favourite desserts. 

It is so soft and light, very much like a mousse but cheesecakey.

Layered Rhubarb and Lemon No Bake Cheesecake

(adapted from muppys mum)

Base 

185g biscuits (I used 'nice')

90g butter

Crush Biscuits and combine with melted butter then press into greased tin (removable base)

Topping

250g cottage cheese

250g cream cheese

400g tin condensed milk

2 tsp white vinegar

2 tsp gelatine dissolved in 1/4 cup boiling water

Juice and rind of 1 lemon

Pureed cooked rhubarb (I cooked 4 stalks with one tsp sugar)

300ml cream, whipped softly

Beat cheeses until light and creamy. 

Add condensed milk and vinegar and continue to beat until creamy.

Divide the mixture in two.

To the first mixture beat in the lemon juice and rind and half the gelatine.

Fold through half the whipped cream.

Pour into the tin.

To the second mixture beat in the rhubarb and remaining gelatine.

Fold through the remaining whipped cream.

Carefully pour on top of the lemon layer.

Refrigerate, best eaten the next day.

Stuffed Mushroom & Zucchini

Tonight my husband cooked dinner, and what a delicious dinner it was!

He is an excellent cook, much better palate then me. I rely (as you all know!) on recipes.

The mushrooms have a filling that is cooked onion, garlic, mushroom stems, parsley, and white wine, mixed with dried oregano, grated cheese and sourdough breadcrumbs. Top with a piece of cheese and bake.

The zucchini is partially cooked and then stuffed with the zucchini middle, garlic, onion, sourdough breadcrumbs, parsley, tomato paste and dried oregano. Cover with grated parmesan and bake.

Both were delicious but the mushroom was my favourite. The stuffing was loaded with flavour that perfectly complimented the juicy mushroom. I will be making sure it is cooked again very soon.

Stuffed Mushrooms

Ingredients

5 large mushrooms (We used swiss brown - I think!)

1/2 onion finely chopped

1 clove garlic finely chopped

1 tbsp butter

1 tsp olive oil

couple sprigs parsley finely chopped

1/4 cup white wine

handful breadcrumbs (we used frozen sourdough grated)

1 tsp dried oregano

1/4 cup grated cheese (aged cheddar) + slices for top

Method

Preheat oven to 200C. 

Remove mushroom stems and chop finely.

Cook the onions in the butter until soft. 

Add the garlic and cook for a minute.

Add the mushroom stems, a little olive oil and the parsley.

Splash in the white wine and reduce by half over medium heat.

Stir through the breadcrumbs, oregano and cheese until melted.

Season to taste.

Fill the mushroom cups and top with a slice of cheese.

Bake for 20 minutes.