Recipes

Caramel Googy Egg with Shortbread Soldiers Serves 6 INGREDIENTS: 6 Caramello eggs Assorted Dollar Sweets Sprinkles for dipping SHORTBREAD SOLDIERS 215g butter, softened 270g plain flour 95g caster sugar 1 tsp ground cinnamon 1 tsp vanilla bean paste METHOD: Combine butter, sugar, cinnamon and vanilla in a bowl, use an electric beater/stand mixer to beat until fluffy and pale (about 5 mins). Add flour to butter mixture and fold through until just combined, being careful not t

Serves 12 You will need a 22.5cm x 30cm lamington tin for this recipe INGREDIENTS 500ml water 660g caster sugar 250g butter 35g cocoa 1 tsp bicarb of soda 450g self-raising flour 4 eggs, beaten ICING 90g butter 80ml water 110g caster sugar 240ml icing mixture, sifted 35g cocoa, sifted Coles Rainbow Confetti, to decorate METHOD Combine the water, sugar, butter, cocoa and bicarb in a large, deep saucepan. Stir over heat, without boiling, until the sugar dissolves then bring to

Serves 8-10 INGREDIENTS 300g store-bought chocolate brownies 6 x 700g eggs, separated 300g dark chocolate 3 tbsp unsalted butter, plus extra to grease 600ml thickened cream 1 packet Oreos, cream scraped off and discarded Joocers Halloween Bugs n Grubs METHOD To make the base, place brownies in food processor and blend to a fine crumb. Grease a 20cm round springform pan with melted butter and line the base and sides with baking paper. Press the brownie crumbs into the base. Us

Makes 9 INGREDIENTS 4 cups Rice Bubbles 1 cup icing sugar 1 cup dessicated coconut 3 tbsp cocoa powder 250g copha, melted Dollar Sweets Choclettes Dollar Sweets Edible Glue Dollar Sweets Choc Minis (brown ones) Dollar Sweets Extra Strong Peppermints Dollar Sweets Edible Candy Eyeballs Chocolate Fondant METHOD Combine Rice Bubbles, sugar, coconut, cocoa powder and copha in a large bowl. Mix well then divide into 9 equal potions (about ¾ cup each). Line a large baking tray with

Serves 6 You will need to begin this recipe the day before CAKE 175g dried sour cherries 80ml coffee liqueur (Kahlua) 660g caster sugar 250g butter 35g cocoa 1tsp bicarb 450g self raising flour 4 eggs, beaten 200g store-bought stolen, roughly broken into large crumbs 300ml thickened cream 150ml mascarpone 1 tsp vanilla bean paste Seasonal fruits, Christmas biscuits and The Creative Kitchen Christmas decorations, to serve CHERRY CURD 670g jar pitted Morello cherries, drained

Ingredients Serves 12 40g whole almonds, toasted 75g pistachios, toasted 250g rosewater Turkish delight, coarsely chopped 200g marshmallows 40g dried (or glazed) cherries 450g dark chocolate, melted 100g white chocolate, melted 150g Dollar Sweets Choc Crispies Mixed, plus extra to decorate Method Lightly grease two bar cake tins (8x26cm) and line base and sides with baking paper. Combine nuts, turkish delight, marshmallows, cherries and Choc Crispies in bowl. Mix well, then