Celebrating The Baker Gift Box By Megan Fairley Chocolate Queen

The Baker Gift Box By Megan Fairley Chocolate Queen

Hello Chocolate Queens & Kings,

Time to get baking and celebrate our exciting new 'The Baker Gift Box' packed full of delicious recipe mixes from our fab friends at flour & dough plus delicious extras from nōshu in Australia who produce sugar free chocolate baking essentials. The new recipe mixes from flour & dough are so super easy to use and what is so cool about them is that they waste no ingredients because the correct amounts are all pre-measured for you to save you time and stress with making sure you have all the right ingredients on hand prior to starting your bake.  These super cool pre-mix brownie recipes from flour & dough make it super easy for those that are a little time poor (like me!!) to make sure you can still deliver incredible baking to woo your family and friends. Check out a couple of exciting recipes from nōshu which include our Sugar Free Baking products from nōshu which are included in your The Baker Gift Boxes by Megan Fairley. 

For more nōshu baking recipes click the link!! 

Chocolate Peanut Butter Swirl Fudge

ingredients

You will need

  • 1 x Noshu 95% Sugar Free Milk Chocolate Melts
  • 1 x Noshu 95% Sugar Free White Choc Baking Chips
  • 1 x jar Pic’s Smooth or Crunchy Peanut Butter
  • Loaf tin

for the chocolate fudge

  • 150 g Noshu 95% Sugar Free Milk Chocolate Melts
  • 40 g peanut butter (smooth or crunchy depending on your preference)
  • 35 ml evaporated milk
  • 2 tsp vanilla extract
  • Pinch of salt

for the peanut butter fudge

  • 150 g Noshu 95% Sugar Free White Choc Baking Chips
  • 60 g peanut butter (smooth or crunchy depending on your preference)
  • 25 ml evaporated milk
  • 2 tsp vanilla extract
  • Pinch of salt

method

Grease and line a loaf tin with baking paper (preferably a silicone one).

mix

  1. To make the chocolate fudge, place your milk chocolate melts, peanut butter, evaporated milk, vanilla extract and salt together in a heatproof bowl, and microwave on low heat in 20 second increments, stirring very well in-between, until a smooth uniform mixture forms. Place aside.
  2. To make the peanut butter fudge, place your white choc chips, peanut butter, evaporated milk, vanilla extract and salt together in a heatproof bowl, and microwave on low heat in 20 second increments, stirring very well in-between, until a smooth uniform mixture forms.

assemble

  1. Spoon your chocolate fudge randomly into your loaf tin leaving spaces for the peanut butter fudge. Fill in the spaces with your peanut butter fudge, then swirl the mixtures together with a skewer to create a marble effect.
  2. Cover with glad wrap and place in the fridge for at least 4 hours or overnight until set and firm to touch.
  3. Slice into desired size and enjoy!

store

Store refrigerated in an airtight container for up to 5 days.

Low Sugar Rich Chocolate Mud Cake

ingredients

You will need

  • 1 x Noshu 98% Sugar Free Rich Chocolate Cake Mix
  • 2 x packs Noshu 95% Sugar Free Milk Chocolate Melts
  • 1 x 8 inch (20cm) round cake tin
  • Digital kitchen scales

for the cake

  • 370 g Noshu 98% Sugar Free Rich Chocolate Cake Mix
  • 300 g Noshu 95% Sugar Free Milk Chocolate Melts
  • 160 g butter
  • 3/4 cup milk
  • 2 x large eggs

for the frosting

  • 1 sachet Noshu 98% Sugar Free Chocolate Frosting Mix
  • 70 g butter (room temperature)
  • 2 tbsp full cream milk

for a non-dairy frosting option replace butter with

  • 70 g non-dairy spread (no milk required)

method

Preheat the oven to 145°C (135°C fan forced). Grease and line the base of your cake tin with baking paper.

mix

  1. In a medium saucepan, melt together your butter, Milk Chocolate Melts and milk over medium heat until fully combined and smooth.
  2. Transfer chocolate mixture to a large mixing bowl and allow to cool slightly. Using a wooden spoon or hand whisk, mix in your Rich Chocolate Cake Mix and eggs, one at a time until fully combined and smooth.
  3. Pour batter into your cake tin and cover with a sheet of foil.

bake

  1. Bake covered for 30 minutes then remove foil and bake for a further 35 minutes uncovered. You will know your cake is ready when a skewer inserted in the middle comes out clean.
  2. Remove cake from tin and place on a wire cooling rack to cool completely before decorating.

decorate

  1. To prepare frosting, beat room temperature butter OR chilled non-dairy spread in a medium mixing bowl with an electric mixer on high for 2 minutes until pale. Gradually add frosting mix 1 tbsp at a time and beat for a further 3-4 minutes until smooth.
  2. If using butter, add full cream milk and beat on high for a further 3-4 minutes until frosting is smooth and aerated.
  3. Decorate cake with frosting as desired.

store

Store at room temperature in an airtight container for up to 1 week, or freeze for up to 3 months.

Happy Baking Chocolate Queens & Kings!! M xx 

 

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